CAJ | 학술논문

主要研究3种不同的燕麦酸面团发酵剂(旧金山乳杆菌发酵、30℃和35℃自然发酵)发酵过程中β-葡聚糖含量和分子量分布的变化.结果表明:35℃自然发酵的酸面团发酵剂中β-葡聚糖含量最高,30℃自然发酵居中,旧金山乳杆菌发酵最低;旧金山乳杆菌发酵的酸面团发酵剂的β-葡聚糖分子量分布与峰值分了量在发酵过程中基本不变,且分子量分布在55～2.5 × 10~4kD的β-葡聚糖占41%,高于其他发酵剂;30℃自然发酵酸面团发酵剂中,分子最大于20kD的β-葡聚糖的含量接近40%;35℃自然发酵的酸面团发酵剂中β-葡聚糖的分子量分布范围较广,且小分子量的β-葡聚糖含量较高.
주요연구3충불동적연맥산면단발효제(구금산유간균발효、30℃화35℃자연발효)발효과정중β-포취당함량화분자량분포적변화.결과표명:35℃자연발효적산면단발효제중β-포취당함량최고,30℃자연발효거중,구금산유간균발효최저;구금산유간균발효적산면단발효제적β-포취당분자량분포여봉치분료량재발효과정중기본불변,차분자량분포재55～2.5 × 10~4kD적β-포취당점41%,고우기타발효제;30℃자연발효산면단발효제중,분자최대우20kD적β-포취당적함량접근40%;35℃자연발효적산면단발효제중β-포취당적분자량분포범위교엄,차소분자량적β-포취당함량교고.
Spontaneously-fermented (at 30 or 35℃) and L. sanfranscensis-fermented oat sourdough was compared for differences in changes in content and molecular weight distribution of β-glucan during fermentation. Results indicated that the highest content of β -glucan was determined in 35 ℃ spontaneously fermented oat sourdough, and the lowest content of ℃-glucan in L. sanfranscensis-fermented oat sourdough. The molecular weight distribution and molecular weight peak (Mp) in L. sanfranscensis-fermented oat sourdough did not exhibit significant change. Molecular weight of β-glucan ranging 55-2.5 × 10~4 kD exhibited the highest population in L. sanfranscensis-fermented oat sourdough, which reached 41%. The population of molecular weight of β-glucan ofhigher than 20 kD in 30 ℃ spontaneously fermented oat sourdough was close to 40%. In addition, the lower molecular weight distribution of β -glucan in 35 ℃ spontaneously fermented oat sourdough was the widest.