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Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia 
(Salvia hispanica L.) Dough.
Food Technology and Biotechnology ( IF 2.4 ) Pub Date : 2017-11-2 , DOI: 10.17113/ftb.55.03.17.5133
Ana Yanina Bustos 1, 2 , Carla Luciana Gerez 3 , Lina Goumana Mohtar Mohtar 1 , Verónica Irene Paz Zanini 4 , Mónica Azucena Nazareno 1 , María Pía Taranto 3 , Laura Beatriz Iturriaga 1
Affiliation  

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as Lactobacillus plantarum C8, was selected and used as starter to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 µg per kg of dough respectively), and antioxidant activities, which increased by approx. 33-40% compared to unfermented chia flour dough. In addition, total phenolic content increased 25% and its composition was strongly modified after 24 h of fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.5 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32% higher in chia sourdough (5.6 mg/g). The use of fermented chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25% on average), compared to the white bread. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant properties of wheat bread. In addition, this work has shown, for the first time, that lactic acid bacterium is able to ferment chia dough, improving its overall characteristics.

中文翻译:

乳酸发酵可改善Chia(Salvia hispanica L.)面团的质地,酚类化合物和抗氧化活性。

在这项工作中,从奇亚(Salvia hispanica L.)面团中分离出了本地乳酸菌(LAB),并根据酸化动力学和蛋白水解活性对其进行了选择。应变编号 选择被鉴定为植物乳杆菌C8的C8,并将其用作起始物以获得奇亚酵母。乳酸发酵增加了有机酸的质量分数(乳酸,乙酸和苯基乳酸分别为每公斤面团12.3 g,1.0 g和23.8 µg)和抗氧化剂活性,其增加了约。与未发酵的奇亚粉面团相比,其含量为33-40%。此外,植物乳杆菌发酵24小时后,总酚含量增加了25%,并且其组成得到了强烈修饰C8。仅在发酵面团中发现绿原酸(2.5 mg / g),而从发酵开始就检测到阿魏酸,在奇亚酵母(5.6 mg / g)中高出32%。与白面包相比,使用发酵的奇亚酵母可以改善白面包的总体特性,包括物理性能(例如,降低面包屑的硬度和咀嚼性)和抗氧化性能(平均降低25%)。这些结果表明,使用奇亚酵母可以改善小麦面包的工艺和抗氧化性能。此外,这项工作首次表明,乳酸菌能够发酵奇亚面团,从而改善其总体特性。
更新日期:2020-08-21
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