Effects of Lactic Acid Bacteria Combined with Exogenous Enzymes on Nutritional Quality and Antioxidant Activity of Whole Wheat Flour
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Abstract:
In order to improve the nutritional quality of whole wheat flour, the synergistic effect of fermentation and enzyme was used to explore the improvement of whole wheat flour quality. By comparing Lactobacillus brevis (Lbr) with Lactobacillus plantarum (Lac) and/or pentosanase and cellulase (Cel/Pn), it was found that there was a certain synergistic relationship between lactic acid bacteria and enzymes. By analyzing the change rule of basic components of flour at different fermentation time, it was found that Lbr had stronger acid-producing ability. The synergistic treatment of lactic acid bacteria and enzymes had a significant effect on dietary fiber and pentosan. The total dietary fiber of Lac-Cel/Pn decreased to 11.09%, while the total dietary fiber of Lac-Cel/Pn decreased to 9.71%. Compared with the treatment of Lbr, the soluble dietary fiber of Lbr-Cel/Pn increased by 26.28%. Compared with the treatment of Lac, the content of water-soluble pentosan in Lac-Cel/Pn increased by 56.19%. In Lac-Cel/Pn treatment, phytic acid content decreased from 2.97 mg/g to 0.87 mg/g, which indicated that there was a significant synergistic effect between them. The analysis of total phenol content and antioxidant activity showed that the free phenol content of Lac is 99 mg/100 g and the free phenol content of Lac-Cel/Pn is 116.9 mg/100 g after 12 h fermentation. The iron ion reducing ability and DPPH scavenging ability showed an increasing trend, which indicated that Lactic acid bacteria could obviously improve the quality of whole wheat flour by synergistic enzyme action.
