通过植物乳杆菌发酵改善高粱（Sorghum bicolour L. Moench）的结构和香气特征

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-11-25 DOI:10.1007/s11483-024-09912-z

Mingzhe Yang, Wenhao Wang, Changyuan Wang, Huacheng Tang, Zhijiang Li

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引用次数: 0

摘要

高粱（Sorghum bicolour L. Moench）是世界第五大谷物，具有降低胆固醇、抗炎和抗氧化等特性。然而，以高粱为原料的食品存在硬度、烹饪困难和口感不佳等缺点。植物乳杆菌是一种对人体有益的细菌，它能够发酵高粱，提高高粱的适口性和风味。本研究旨在评估植物乳杆菌发酵高粱后对膳食纤维、蛋白质和淀粉造成的改变，同时利用 HS-GC-MS 技术分析发酵高粱谷物的风味特征。研究结果表明，经植物酵母（3×106 CFU/mL、36 h、30 ℃）发酵的高粱在达到饱和吸水能力后，膳食纤维、蛋白质和淀粉的结构完整性得到了增强，酮类、醇类和游离氨基酸等化合物的含量也有所提高，从而改善了高粱籽粒的香气特征。这项研究为改善高粱的理化结构和风味提供了理论基础。

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Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation

Sorghum (Sorghum bicolour L. Moench), as the world’s fifth-largest cereal, possesses characteristics such as reducing cholesterol, anti-inflammatory, and antioxidant properties. However, sorghum-based food products suffer from drawbacks such as hardness, cooking challenges, and suboptimal texture. Lactobacillus plantarum, a beneficial bacterium, has the capacity to ferment sorghum, enhancing its palatability and flavor. This study aimed to evaluate alterations in dietary fiber, protein, and starch resulting from L. plantarum fermentation of sorghum, alongside analyzing the flavor profile of the fermented sorghum grains using HS-GC-MS technology. The findings indicated that upon reaching saturation water absorption capacity, sorghum fermented by L. plantarum (3 × 10⁶ CFU/mL, 36 h and 30 °C) enhanced the structural integrity of dietary fiber, protein, and starch, while the elevation of compounds such as ketones, alcohols, and free amino acids contributed to the improved aroma profile of sorghum grains. This research provides a theoretical foundation for enhancing the physicochemical structure and flavor of sorghum.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.