Cong Shanzi, Sun Meng, Cao Yujia, Zhao Hongji, Sun Jingyi, Li Guanlong, Liu Xiaolan, Hu Nan
Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China.
Foods. 2025 Aug 31;14(17):3074. doi: 10.3390/foods14173074.
This study aims to screen out high-yield protease lactic acid bacteria (LAB) from cheese and analyze the flavor and functional characteristics of their fermentation of corn protein hydrolysate (CPH). ZYN-71 and ZYN-76 were isolated and screened by traditional biological methods. Then, the two strains synergistically fermented CPH, and it was found that the scavenging rate of DPPH, ·OH, and O· and the chelating ability of Fe of the fermented CPH increased by 22.85%, 3.82%, 63.37%, and 43.27%, respectively. Meanwhile, the solubility, water-holding capacity, oil-holding capacity, foaming property, foam stability, emulsification property, and emulsification stability had also been improved to varying degrees. The aroma of the CPH after fermentation mainly consisted of aldehydes (20.2%) and nitrogen heterocyclic compounds (19.4%), and the content of off-flavor components was reduced. LAB fermentation effectively improves the practical problems existing in the current application of corn proteolytic products. This research can provide a research basis for corn protein-related products.
本研究旨在从奶酪中筛选高产蛋白酶的乳酸菌（LAB），并分析其对玉米蛋白水解物（CPH）发酵的风味和功能特性。通过传统生物学方法分离筛选出ZYN - 71和ZYN - 76。然后，这两株菌协同发酵CPH，发现发酵后的CPH对DPPH、·OH和O·的清除率以及对Fe的螯合能力分别提高了22.85%、3.82%、63.37%和43.27%。同时，其溶解性、持水力、持油力、起泡性、泡沫稳定性、乳化性和乳化稳定性也有不同程度的提高。发酵后CPH的香气主要由醛类（20.2%）和含氮杂环化合物（19.4%）组成，异味成分含量降低。乳酸菌发酵有效改善了当前玉米蛋白水解产物应用中存在的实际问题。本研究可为玉米蛋白相关产品提供研究依据。
