Polak Tomaž, Mejaš Rok, Jamnik Polona, Kralj Cigić Irena, Poklar Ulrih Nataša, Cigić Blaž
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, SI-1000 Ljubljana, Slovenia.
Foods. 2021 Nov 17;10(11):2840. doi: 10.3390/foods10112840.
In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.
一般来说，酸面团发酵可改善烘焙产品的工艺、营养和感官特性。使用含有特定本地微生物群的非常规面粉可能会导致次生代谢产物的形成，这些次生代谢产物甚至可能产生不良的生理和毒理学影响。来自不同供应商的鹰嘴豆粉已被用于通过自发发酵和接种发酵来制作酸面团。通过色谱法测定了营养上不良的生物胺（BA）和有益的γ-氨基丁酸（GABA）的含量。胡芦巴芽是胺氧化酶的丰富来源，被用于降低酸面团中的BA含量。对于某些面粉，自发发酵导致尸胺、腐胺和酪胺大量积累。使用商业发酵剂在降低所有酸面团中BA的积累方面并不有效。将胡芦巴芽添加到pH值提高到6.5的酸面团悬浮液中，可显著降低BA含量。在揉面过程中酶促氧化效率较低。烘焙仅导致面包皮中BA和GABA部分降解，而面包心未降解。因此，对于营养上不良的BA的形成，建议更加重视酸面团发酵的控制，并探索其降解的可能性。
