关键词: 藜麦, 发酵, 蛋白质, 脂质

Abstract:

【Objective】 This study was performed to compare the differences of the protein hydrolysis and lipid productions during the quinoa fermentation with the different strains, so as to promote the development of quinoa added-value food by the fermentation .【Method】 Yeast, lactobacillus plantarum and the two mixed was used for the fermentation of quinoa, respectively. Proteolysis index, protein composition, lipid profile, the content of total free amino acid and free fatty acid were determined to evaluate which microbe had more advantages in the transformation of nutrients. 【Result】 The proteolysis index increased after the quinoa fermentation by different microbes, and albumin and globulin were mainly hydrolyzed among quinoa protein composition. There was a significant increase in the free amino acid of quinoa after fermentation, especially essential amino acids. The yeast-fermented quinoa was beneficial in gaining smaller molecular compounds that originated from protein hydrolysis. The free fatty acids content increased sharply after fermentation and met a proper ratio of SFA﹕MUFA﹕PUFA close to 1﹕1﹕1. The content of triglycerides and diglycerides were reduced, but the content of functional lipids (phospholipid) was increased. The quinoa with yeast fermentation was more favorable for the above transformation.【Conclusion】Quinoa fermented by yeast or lactobacillus plantarum could result in the hydrolysis of albumin and globulin into amino acids, especially the free essential amino acid levels increased significantly. The free fatty acids also increased after fermentation, wherein the triglyceride and diacylglycerol were reduced, and the content of phospholipid was improved. Quinoa with yeast fermentation had great potential in developing high-value nutritional products in the future.

Key words: quinoa, fermentation, protein, lipid