Xu Yan, Coda Rossana, Shi Qiao, Tuomainen Päivi, Katina Kati, Tenkanen Maija
Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland.
J Agric Food Chem. 2017 Apr 5;65(13):2805-2815. doi: 10.1021/acs.jafc.6b05495. Epub 2017 Mar 28.
Consumption of legumes is highly recommended due to their beneficial properties. Thus, there is a great interest in developing new legume-based products with good texture. In situ produced microbial exopolysaccharides (EPS) are regarded as efficient texture modifiers in the food industry. In this study, soybean and fava bean flours with different levels of added sucrose were fermented by Leuconostoc mesenteroides DSM 20343. After fermentation, a significant increase in viscosity was observed. Sugars, glucans, fructans, mannitol, lactic acid, and acetic acid were quantified to follow the EPS and metabolite production. By treating the fermented doughs selectively with dextranase or levanase, the major role of glucans in viscosity improvement was confirmed. The roles of microbial fructansucrase and endogenous α-galactosidase in degradation of raffinose family oligosaccharides (RFO) were also investigated. This study shows the potential of Ln. mesenteroides DSM 20343 in tailoring viscosity and RFO profiles in soybean and fava bean flours.
由于豆类具有有益特性，强烈建议食用豆类。因此，人们对开发质地良好的新型豆类产品有着浓厚兴趣。原位产生的微生物胞外多糖（EPS）在食品工业中被视为有效的质地改良剂。在本研究中，用肠膜明串珠菌DSM 20343对添加了不同水平蔗糖的大豆粉和蚕豆粉进行发酵。发酵后，观察到粘度显著增加。对糖、葡聚糖、果聚糖、甘露醇、乳酸和乙酸进行定量，以跟踪EPS和代谢产物的产生。通过用葡聚糖酶或果聚糖酶选择性处理发酵面团，证实了葡聚糖在提高粘度中的主要作用。还研究了微生物果糖蔗糖酶和内源性α-半乳糖苷酶在棉子糖家族寡糖（RFO）降解中的作用。本研究表明肠膜明串珠菌DSM 20343在调整大豆粉和蚕豆粉的粘度和RFO谱方面具有潜力。
