Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. (1st February 2022)

• Record Type: Journal Article
• Authors: Sun, Lei; Sun, Xinyang; Du, Yifei; Fang, Yong; Yang, Wenjian; Hu, Qiuhui; Pei, Fei
• Is Part Of: Food chemistry. Volume 369(2022)
• Publication Date: 2022-02-01
• Subjects: Starch -- Amylopectin -- Structure -- Lactic acid bacteria -- Rheological characteristics -- Thermomechanical characteristics; NS Native starch -- LB-1 Lactobacillus plantarum LB-1 -- LAB Lactic acid bacteria -- SY Starch fermented by yeast -- SOA Starch treated by organic acid -- SLB-1 Starch fermented by Lactobacillus plantarum LB-1 -- SYLB-1 Starch co-fermented by LB-1 and yeast -- MDY Model dough made from SY -- MDOA Model dough made from SOA -- MDLB-1 Model dough made from SLB-1 -- MDYLB-1 Model dough made from SYLB-1 -- DMSO Dimethyl sulfoxide -- GPC-MALLS Gel permeation chromatography-multiangle laser light scattering -- HPAEC-PAD high-performance anion-exchange chromatography-pulsed amperometric detector; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130877
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Structural variations of starch co-fermented by lactobacillus/yeast were revealed. Co-fermentation increased the fingerprint A-chains and crystallinity of starch. Co-fermented starch with porous structure had higher solubility and swelling power. Co-fermented starch can improve dough rheological and thermomechanical properties. Abstract: This study focused on exploring the structural variations of starch co-fermented by Lactobacillus plantarum LB-1 and yeast ( Saccharomyces cerevisiae ), and the relationship between fermented starch structure and dough characteristics. Co-fermentation resulted in the increased short chain content and crystallinity (32.07%) of starch with lower molecular weight. A higher content of fingerprint A-chains of amylopectin and fingerprint B-chains of α, β-limited dextrin in the co-fermented starch endowed dough with excellent anti-retrogradation ability. Moreover, the co-fermented starch with higher swelling power (9.44 g/g) and solubility (20.40%) had a rough and irregular structure and many gaps in the appearance, which were conducive to binding water, thus promoting high dough elasticity and strength. These results extended the knowledge of starch structure–property relationship under the microbial activities, which may be beneficial to promote better flour products.