食品科学2012，Vol.33Issue(13)：40-44,5.
植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响
Antioxidant Properties of Bread Made from Purple Sweet Potato Powder （PSP） Sourdough Fermented by Lactobacillus plantarum
摘要
Abstract
Purple sweet potato powder （PSP） and Lactobacillus plantarum fermented PSP were separately used to prepare bread in this study. The effect of lactic acid bacteria （LAB） fermentation for PSP on the quality of bread make from PSP, anthocyanins content, total phenolic content and DPPH radical-scavenging activity was explored. The results showed that the bread made from LAB-fermented PSP had lower pH and higher TTA, and its specific volume revealed a decrease compared to that made from non-fermented PSP. After LAB fermentation, the color of PSP was changed from light purple to pink, and the chroma （C＊） of the bread with LAB-fermented PSP increased while the hue （H＊） decreased. Sensory evaluation of both bread samples could be accepted by consumers. The bread made from LAB-fermented PSP revealed an increase in total phenolic content and DPPH radical-scavenging activity by 90.8% and 6.1%, respectively compared to that made from non-fermented PSP. Therefore, LAB fermentation can enhance the antioxidant activity of PSP bread.关键词
植物乳杆菌/紫薯粉/面包发酵/花青素/抗氧化特性Key words
Lactobacillus plantarum/purple sweet potato powder (PSP)/bread fermentation/anthocyanins: antioxi- dant activity分类
轻工纺织引用本文复制引用
王宏兹,王凤,黄卫宁,RAYAS-DUARTE Patricia,姚远..植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响[J].食品科学,2012,33(13):40-44,5.基金项目
国家自然科学基金项目（31071595 （）
20576046） （）
国家农业科技成果转化资金项目 （）
美国农业部国际合作项目[A-（86269）] （）
广东省教育部产学研结合项目 （）
江苏省科技支撑计划项目 （）
