不同菌种发酵对藜麦蛋白质特性及脂质构成的影响

doi:10.3864/j.issn.0578-1752.2020.10.011

Abstract

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

YAN Sha,XING JieWen,WANG XiaoWen. Effects of Different Strain Fermentation on Protein Hydrolysis and Lipid Profile of Quinoa[J].Scientia Agricultura Sinica, 2020, 53(10): 2045-2054.

Figures/Tables 6

Fig. 1

Fig. 2

Table 1

Effect of fermentation on free amino acids content of quinoa"

氨基酸 Amino acids (mg?kg^-1)	Q	QY	QL	QM
必需氨基酸 Essential amino acids
苏氨酸 Threonine	101.42±2.06	2199.18±8.53	815.74±3.07	1051.65±4.73
缬氨酸 Valine	174.99±2.74	3384.52±8.77	1705.11±6.91	2319.03±6.54
甲硫氨酸 Methionine	122.37±1.86	1533.06±6.39	1047.83±4.85	1355.92±3.06
异亮氨酸 Isoleucine	143.02±2.05	3080.71±9.03	1692.01±5.23	2242.94±7.22
亮氨酸 Leucine	255.84±4.29	4719.57±9.75	3232.84±7.86	4536.63±10.54
苯丙氨酸 Phenylalanine	159.70±1.72	3070.32±8.48	1886.72±4.72	2720.13±6.18
赖氨酸 Lysine	141.19±1.53	943.36±5.09	862.52±5.68	977.09±5.02
色氨酸 Tryptophan	236.05±5.07	2796.41±10.04	2109.33±7.03	2619.24±7.06
总必需氨基酸 Total essential amino acid	1334.58±21.32d	21727.13±66.08a	13352.10±45.35c	17822.63±50.35b
非必需氨基酸 Nonessential amino acids
天冬氨酸 Aspartic acid	488.50±6.93	3547.80±7.82	1935.12±8.28	3329.41±8.35
谷氨酸 Glutamic acid	925.82±5.74	4049.22±9.86	2777.75±6.09	3387.20±8.19
半胱氨酸 Cysteine	40.36±0.75	343.30±2.59	213.93±1.07	125.78±1.05
丝氨酸 Serine	77.40±1.03	1744.23±6.03	472.15±2.64	1025.13±4.82
甘氨酸 Glycine	136.90±2.84	2498.26±8.74	963.47±4.91	1777.93±5.03
组氨酸 Histidine	193.23±2.79	682.02±3.06	456.23±2.08	741.49±2.84
精氨酸 Arginine	742.21±3.62	4979.91±10.23	3868.34±11.03	5676.42±10.96
丙氨酸 Alanine	193.41±3.91	3133.15±8.39	1231.01±9.75	2615.62±4.67
脯氨酸 Proline	168.91±2.94	2023.48±6.08	780.49±5.36	1247.71±3.80
酪氨酸 Tyrosine	172.65±3.82	2491.18±7.74	1486.96±8.19	2219.03±6.49
总非必需氨基酸 Total non-essential amino acid	3139.39±34.37d	25492.55±70.54a	14185.45±59.40c	22145.72±56.20b
总氨基酸 Total amino acid	4473.97±55.69d	47219.68±136.62a	27537.55±104.75c	39968.35±106.55b

Table 1

Table 2

Effect of fermentation on free fatty acids content of quinoa"

脂肪酸 Fatty acids (mg?kg^-1)	Q	QY	QL	QM
饱和脂肪酸 Saturated fatty acids
C8:0	0.58±0.03	2.69±0.33	0.90±0.04	3.62±0.24
C10:0	0.43±0.02	13.76±0.79	0.87±0.04	7.65±0.33
C12:0	3.40±0.12	37.73±1.83	12.48±0.51	19.34±0.61
C13:0	0.72±0.03	1.76±0.03	0.97±0.05	1.18±0.24
C14:0	69.46±1.09	296.47±4.38	224.87±4.09	259.17±3.78
C15:0	22.45±0.64	94.19±2.05	78.32±1.73	85.64±1.52
C16:0	4482.64±11.26	21018.07±16.78	16171.65±15.82	17657.56±15.94
C17:0	17.48±0.85	74.50±4.02	57.84±3.64	72.57±4.75
C18:0	344.31±2.36	2279.72±9.61	897.62±8.52	2191.76±8.92
C20:0	169.04±1.82	551.17±4.93	496.99±5.06	561.57±4.86
C21:0	13.95±0.78	55.08±0.85	47.87±0.73	52.67±1.93
C22:0	308.46±3.06	1305.70±8.42	1108.93±7.68	1208.67±8.72
C23:0	21.02±0.61	99.40±2.06	87.62±1.06	93.69±0.85
C24:0	134.28±1.05	696.46±4.59	554.77±3.28	623.36±2.63
总饱和脂肪酸 Total saturated fatty acid	5588.22±23.72d	26526.70±60.67a	19741.70±52.25c	22838.45±55.32b
单不饱和脂肪酸 Monounsaturated fatty acids
C14:1	0.59±0.04	2.33±0.72	0.86±0.05	2.82±0.54
C16:1	40.73±0.88	1354.02±4.83	100.49±1.19	1640.35±6.39
C17:1	13.55±0.57	38.50±1.04	31.19±0.96	51.44±0.84
C18:1N9C	10579.78±19.52	37318.61±24.05	32149.23±29.71	36904.41±23.61
C20:1	589.41±8.72	1281.06±7.92	1236.96±8.04	1438.67±9.88
C22:1N9	2034.98±12.3	5628.81±8.80	3735.53±6.92	3701.20±7.42
C24:1	174.28±1.09	689.84±4.19	807.97±5.36	976.22±6.92
总单不饱和脂肪酸 Total monounsaturated fatty acid	13433.32±43.12d	46313.17±51.55a	38062.23±52.23c	44715.11±55.6b
多不饱和脂肪酸 Polyunsaturated fatty acids
C18:2N6C	26213.13±22.87	76635.37±26.08	74195.18±25.82	75988.65±26.09
C18:3N3	4353.54±9.51	10777.47±12.39	10502.01±13.86	11222.60±13.62
C20:2	55.19±1.02	162.08±4.71	152.79±3.08	175.64±2.08
C20:3N3	2.83±0.36	11.09±0.82	9.71±0.77	10.33±0.84
C22:2	80.59±2.44	288.43±4.74	218.54±3.14	208.64±3.09
总多不饱和脂肪酸 Total polyunsaturated fatty acid	30705.28±36.2d	87874.44±48.74a	85078.23±46.67c	87605.86±45.72b
总脂肪酸 Total fatty acid	49726.82±103.04d	160714.30±160.96a	142882.20±151.15c	155159.40±156.64b

Table 2

Fig. 3

Fig. 4

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Effects of Different Strain Fermentation on Protein Hydrolysis and Lipid Profile of Quinoa

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