Wang Zhen, Zhang Xinrui, Fu Jianxin, Huang Jihong, Wang Luyang
College of Agriculture, Henan University, Kaifeng 475004, China; School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637371, Singapore; Food Laboratory of Zhongyuan, Luohe 462000, China.
College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462000, China.
Int J Biol Macromol. 2025 Mar;295:139987. doi: 10.1016/j.ijbiomac.2025.139987. Epub 2025 Jan 18.
This study explores the impact of multi-species co-fermentation on the thermal properties of wheat starch, emphasizing the innovative use of fish collagen as an additive. The effects of adding different levels of fish collagen (0 %, 3 %, 6 %, 9 %, 12 %, and 15 %) on the thermal properties of starch were investigated during co-fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae. Utilizing analytical techniques such as X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR), we observed a significant increase in the degree of order from 1.32 to 1.55 and a notable decrease in double helix formation from 1.51 to 0.80 (p < 0.05). The introduction of collagen induced the aggregation of B-starch granules, forming aggregates approximately 16 μm in diameter. Meanwhile, collagen addition shifted the peak thermal impact by +0.91 °C and elevated the maximum mass loss rate temperature from 309.33 °C to 317.09 °C (p < 0.05). Furthermore, a decrease in peak viscosity from 4321 cp to 3123 cp and final viscosity from 4143 cp to 3171 cp (p < 0.05), along with a 3 °C increase in pasting temperature. The results suggest that fish collagen is a potential quality improver for traditional fermented starch-based foods.
本研究探讨了多菌种共发酵对小麦淀粉热性能的影响，重点强调了鱼胶原蛋白作为添加剂的创新性应用。在与植物乳杆菌和酿酒酵母共发酵过程中，研究了添加不同水平鱼胶原蛋白（0%、3%、6%、9%、12%和15%）对淀粉热性能的影响。利用X射线衍射（XRD）和傅里叶变换红外光谱（FT-IR）等分析技术，我们观察到有序度从1.32显著增加到1.55，双螺旋形成从1.51显著降低到0.80（p<0.05）。胶原蛋白的引入诱导了B型淀粉颗粒的聚集，形成了直径约为16μm的聚集体。同时，添加胶原蛋白使热影响峰值偏移了+0.91°C，并将最大质量损失率温度从309.33°C提高到317.09°C（p<0.05）。此外，峰值粘度从4321cp降低到3123cp，最终粘度从4143cp降低到3171cp（p<0.05），糊化温度升高了3°C。结果表明，鱼胶原蛋白是传统发酵淀粉类食品潜在的品质改良剂。
