Jayaram Vinay B, Cuyvers Sven, Verstrepen Kevin J, Delcour Jan A, Courtin Christophe M
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven, Kasteelpark Arenberg 20 - Box 2463, B-3001 Leuven, Belgium.
VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium.
Food Chem. 2014 May 15;151:421-8. doi: 10.1016/j.foodchem.2013.11.025. Epub 2013 Nov 15.
Succinic acid (SA) was recently shown to be the major pH determining metabolite produced by yeast during straight-dough fermentation (Jayaram et al., 2013), reaching levels as high as 1.6 mmol/100 g of flour. Here, the impact of such levels of SA (0.8, 1.6 and 2.4 mmol/100 g flour) on yeastless dough properties was investigated. SA decreased the development time and stability of dough significantly. Uniaxial extension tests showed a consistent decrease in dough extensibility upon increasing SA addition. Upon biaxial extension in the presence of 2.4 mmol SA/100 g flour, a dough extensibility decrease of 47-65% and a dough strength increase of 25-40% were seen. While the SA solvent retention capacity of flour increased with increasing SA concentration in the solvent, gluten agglomeration decreased with gluten yield reductions of over 50%. The results suggest that SA leads to swelling and unfolding of gluten proteins, thereby increasing their interaction potential and dough strength, but simultaneously increasing intermolecular electrostatic repulsive forces. These phenomena lead to the reported changes in dough properties. Together, our results establish SA as an important yeast metabolite for dough rheology.
琥珀酸（SA）最近被证明是酵母在直接法面团发酵过程中产生的主要决定pH值的代谢产物（Jayaram等人，2013年），其含量高达1.6 mmol/100 g面粉。在此，研究了这种水平的SA（0.8、1.6和2.4 mmol/100 g面粉）对无酵母面团特性的影响。SA显著缩短了面团的醒发时间并降低了其稳定性。单轴拉伸试验表明，随着SA添加量的增加，面团的延展性持续下降。在2.4 mmol SA/100 g面粉存在的情况下进行双轴拉伸时，面团的延展性下降了47-65%，面团强度增加了25-40%。虽然面粉的SA溶剂保留能力随着溶剂中SA浓度的增加而增加，但面筋聚集减少，面筋产量降低超过50%。结果表明，SA导致面筋蛋白膨胀和展开，从而增加其相互作用潜力和面团强度，但同时增加分子间的静电排斥力。这些现象导致了所报道的面团特性变化。总之，我们的研究结果确立了SA作为面团流变学中一种重要的酵母代谢产物的地位。
