PDF(Pubmed)
Abstract：
In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid bacteria (LAB) SBM.4A. SBM.4A was LAB isolated from the rice washing water and was in the cladogram of the Pediococcus pentosaceus strain SRCM102739 CP028266.1 and Pediococcus pentosaceus strain SRCM102738 CP028264.1. The studied rice varieties were wakacinda (white rice), wakawondu (red rice), warumbia (brown rice), and wakaombe (black rice). Characterizations of both fermented and native rice flour included chemical composition, FTIR profile, crystallinity, morphology, and pasting properties. Fermentation did not introduce new chemical functional groups to the flour and only slightly increased crystallinity from approximately 22.5% to 25.05%. In contrast, fermentation greatly affected the chemical composition and pasting properties of rice flour. Protein content of the fermented flour increased up to 214% relative to the native rice flour. Effect of fermentation on pasting properties varied between rice varieties. Increase in peak and final viscosities was observed in red, brown, and black rice. The opposite effect was found in white rice. However, fermentation improved the stability of flour to retrogradation for all rice varieties. These showed that the fermentation improved the properties of the local-colored rice flour and may widen their application as food ingredients.
摘要：
在这项研究中,通过乳酸菌（LAB）SBM发酵，研究了当地有色米粉的理化性质。4A.SBM.4A是从洗米水中分离出的LAB，并且在戊糖片球菌菌株SRCM102739CP028266.1和戊糖片球菌菌株SRCM102738CP028264.1的分支图中。研究的水稻品种是wakacinda（白米），wakawondu(红米),warumbia（糙米），和wakaombe（黑米）。发酵米粉和天然米粉的特征包括化学成分，FTIR剖面,结晶度形态学,和粘贴属性。发酵未将新的化学官能团引入面粉,并且仅将结晶度从约22.5%略微增加至25.05%。相比之下,发酵对米粉的化学组成和糊化特性有很大的影响。相对于天然米粉，发酵面粉的蛋白质含量增加了214％。发酵对糊化特性的影响在水稻品种之间存在差异。峰值和最终粘度的增加以红色表示，棕色,黑米在白米中发现了相反的效果。然而,发酵提高了面粉对所有水稻品种的回生稳定性。这些结果表明，发酵改善了当地有色米粉的性质，并可能扩大其作为食品成分的应用。
