不同乳酸菌和酵母发酵的液态酸面团中蛋白质组成及流变学特性
Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.
摘要(中文译文)
乳酸菌与酸面团中酵母菌之间的相互作用会影响其应用品质。本研究采用乳酸菌和酵母菌的单菌株及混合菌株发酵II型液态酸面团，系统研究了发酵过程中酸面团蛋白质组分、蛋白质二级结构及流变学特性的变化，以及醇溶蛋白的降解情况。结果表明，不同菌株间的代谢差异导致液态酸面团蛋白质组成和流变学特性发生显著变化。发酵过程中，酸面团中球蛋白、醇溶蛋白和谷蛋白含量逐渐降低。J2808和LG1034混合菌株发酵的酸面团球蛋白含量最低（2.12 mg/g），而LG1034单菌株发酵的酸面团醇溶蛋白含量（0.27 mg/g）和谷蛋白含量（11.98 mg/g）最低。发酵过程中，单酵母发酵酸面团中游离巯基含量持续增加，而单乳酸菌或乳酸菌混合菌株发酵的酸面团中游离巯基含量先降低后升高。此外，除J2808发酵的Y2酸面团外，其他酸面团样品中醇溶蛋白的有序结构显著增加（< 0.05）。与单乳酸菌发酵样品相比，混合发酵酸面团中醇溶蛋白峰值波长的蓝移减小（ ），荧光强度增强，表明乳酸菌与酵母菌的相互作用可减少醇溶蛋白的聚集和降解。总体而言，蛋白质组成与液态酸面团的流变学特性相关，尤其是酵母发酵过程中的黏弹性。
Abstract
The interaction between lactic acid bacteria (LAB) and yeasts of sourdough could affect its application quality. This study used single and mixed strains of lactic acid bacteria and yeast to ferment type II liquid sourdough, systematically investigating changes in sourdough protein components, protein secondary structure, and rheological properties during fermentation, as well as the degradation of alcohol soluble proteins. The results show that metabolic differences among different strains lead to significant changes in the protein composition and rheological properties of liquid sourdough. During fermentation, the contents of globulin, gliadin and glutenin in sourdough gradually decreased. The sourdough fermented by mixed strains of J2808 and LG1034 had the lowest globulin content (2.12 mg/g), while that fermented by LG1034 alone had the lowest gliadin contents (0.27 mg/g) and glutenin contents (11.98 mg/g). Free sulfhydryl content increased continuously in single yeast fermented sourdough during fermentation, whereas it initially decreased then rose in sourdough fermented by single LAB or mixed strains of lactic acid bacteria. Furthermore, except for Y2 sourdough fermented with J2808, the ordered structure of gliadin increased significantly ( < 0.05) in other sourdough samples. Compared with single LAB fermented samples, mixed fermented sourdough exhibited a reduced blue shift of gliadin peak wavelength ( ) and enhanced fluorescence intensity, indicating that LAB yeast interactions could reduce gliadin aggregation and degradation. Overall, protein composition is related to the rheological properties of liquid sourdough, particularly viscoelasticity during yeast fermentation.
如何引用
AMA
Weijun Wang, Huixin Sun, Han Zhang, Yuhang Liu, Luping Fang, Menghan Huang, et al. Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.. Current research in food science. 2026; doi:10.1016/j.crfs.2026.101499.
APA
Weijun Wang, Huixin Sun, Han Zhang, Yuhang Liu, Luping Fang, Menghan Huang, et al (2026). Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.. Current research in food science. https://doi.org/10.1016/j.crfs.2026.101499
GB/T 7714
Weijun Wang, Huixin Sun, Han Zhang, Yuhang Liu, Luping Fang, Menghan Huang, et al. Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.[J]. Current research in food science, 2026 doi:10.1016/j.crfs.2026.101499.
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