食品与生物工程学院唐勇教授团队在Food Science & Nutrition发表最新研究成果

近日，食品与生物工程学院唐勇教授团队在《Food Science & Nutrition》发表题为“Effects of Different Particle Sizes of Ultrafine Indica Rice Flour and Lactobacillus casei on the Fermentation and Flavor Characteristics of Danling Dongba”的论文。食品与生物工程学院2023级食品科学与工程专业研究生江虹为本文的第一作者，唐勇教授为论文的通讯作者。

论文截图

丹棱冻粑是一种传统无麸质发酵米糕，其传统生产工艺存在微生物不稳定、产品一致性差及安全风险高等问题。采用直投式发酵剂是提升产品品质与安全性的有效途径，其中酵母与乳酸菌的协同作用可显著缩短发酵时间并改善质构。然而，特定菌种组合对其核心风味的影响尚不明确。为此，本研究首先优化超微籼米粉的粒径以确定适宜工业生产的米浆理化特性基础，进而利用已建立的标准化发酵体系，通过顶空固相微萃取-全二维气相色谱-质谱联用技术，系统解析酵母-乳酸菌共培养物对丹棱冻粑挥发性风味图谱的影响。

研究图文

Fig. 1. The particle sizes distribution of the Superfine Indica Rice powders a,Viscosity changes of 3 groups of superfine indica rice flour samples with different particle sizes during gelatinization b.

Fig. 2. Changes of storage energy and loss modulus of superfine indica rice flour when the logarithm of strain changes a.b, c, and d are the dynamic viscoelasticity diagrams of No. 1, No. 2, and No. 3 supermicro indica rice samples, respectively, The tand diagrams of three groups of supermicro indica rice samples with different grain sizes at 83-95 ℃ e. Thermal characteristics of 3 groups of superfine indica rice flour with different particle sizes from 25 °C to 100 °C f.

Fig. 3. Comparison results of the relative content of various types of volatile substances in superfine indica rice samples fermented by different Lactobacillus.

Fig. 4. Comparison results of the relative content of various types of volatile substances in superfine indica rice samples fermented by different Lactobacillus.

Fig. 5. Heat map of volatile components of supermicro indica rice samples fermented with and without Lactobacillus Note: Red and blue colors represent above and below average metabolites, respectively; the redder the color, the higher the level.

Fig. 6. Principal component analysis graph of indica rice samples fermented with different Lactobacillus a. OPLS-DA diagram of indica rice samples fermented with different Lactobacillus b.Note: “FJ” denotes fermented Lactobacillus paracasei GF1800, “FG” denotes Lactobacillus paracasei S8, “ZW” denotes Lactobacillus plantarum. “WR” means without Lactobacillus fermentum.

Fig. 7. ISDM clustering heat map of fermented supermicro indica rice samples added with. 

 结论 

综上所述，平均粒径为12.22μm的超微籼米粉展现出优异的吸水性与吸油性、溶解性及糊化粘度，表明其在发酵过程中具有改善质构的潜力。此外，乳酸菌发酵显著增强了米浆挥发性风味的复杂度，提升了酯类、醇类及含硫物质等关键香气化合物的数量与相对含量。其中，植物乳杆菌、发酵乳杆菌和副干酪乳杆菌对风味强化具有各自独特的贡献。多元统计分析（主成分分析与正交偏最小二乘判别分析）证实，处理组与对照组在挥发性代谢物谱上存在明显区分。这些发现为通过优化粉体细度与菌种选择来提升丹棱冻粑的风味与加工品质提供了依据，有助于推动其工业化应用并增强产品吸引力。