燕麦甜醅发酵过程中生化成分的动态变化.PDFVIP

114 2015, Vol.36, No.13 食品科学 ※生物工程 燕麦甜醅发酵过程中生化成分的动态变化 吴 寒，肖 愈，李 伟，芮 昕，王 丹，徐 笑，马宇潇，黄 璐，董明盛* （南京农业大学食品科技学院，江苏南京 210095 ） 摘 要：研究燕麦甜醅发酵过程中理化指标的动态变化，利用高效液相色谱法（high performance liquid chromatography ，HPLC ）测定燕麦发酵时产生的麦角固醇含量、利用十二烷基硫酸钠- 聚丙烯酰胺凝胶电泳 （sodium dodecyl sulfate-polyacrylamide gel electrophoresis，SDS）测定燕麦发酵过程中蛋白质水解情况。结 果表明：随着发酵时间的延长，发酵产物pH值明显下降，最低达到pH 3.90 ；总酸含量随着发酵时间明显上升，最 终达到0.74%；氨基酸态氮含量在24～36 h达到最大值0.06%，之后快速下降；还原糖含量在36 h 内显著增加，达到 41.17 g/100 g之后逐渐下降。麦角固醇含量持续上升，最终增加至213.64 µg/g 。大分子燕麦蛋白被明显水解，小分 子蛋白逐渐生成；其中分子质量为35.08 kD的蛋白水解速率最快，平均水解率为55.57%。 关键词：燕麦甜醅；甜酒曲；生化成分；麦角固醇；燕麦蛋白 Dynamic Changes in Biochemical Components during Fermentation of Sweet Fermented Oat WU Han, XIAO Yu, LI Wei, RUI Xin, WANG Dan, XU Xiao, MA Yuxiao, HUANG Lu, DONG Mingsheng* (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract: Tianpei (sweet fermented oat) is a famous local snack in Lanzhou which is traditionally made by fermentation of highland barley and oat for 2 or 3 days. In this paper, during fermentation, physicochemical changes were investigated, and the production of ergosterol and proteolysis were monitored by high performance liquid chromatography (HPLC) and sodium dodecyl sulfate polyacrylamide-gel electrophoresis (SDS), respectively. Results showed that pH value decreased rapidly and reached the lowest level of 3.90, and total acidity showed a gradual increase to the highest level of 0.74% as the fermentation progressed. The content of ammonium nitrogen increased to the highest value of 0.06% during 24–36 h and then dropped rapidly. Reducing sugar content increased significantly to the highest value of 41.17 g/100 g during the