Effects of amylolytic Lactobacillus fermentation on the nutritional quality and digestibility of purple potato flour

文献类型： 外文期刊

第一作者： Gong, Shengxiang

作者： Gong, Shengxiang;Gong, Shengxiang;Yu, Ying;Li, Wenhui;Wu, Jinhong;Wang, Zhengwu

作者机构：

关键词： Purple potato flour; Amylolytic Lactobacillus fermentation; Protein quality; Mineral bioavailability; Digestibility

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）

ISSN： 0889-1575

年卷期： 2022 年 107 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of amylolytic Lactobacillus plantarum CGMCC 14177 fermentation on nutritional quality and digestibility of purple potato flour (PPF), compared with L. plantarum CGMCC 15358 fermentation and natural fermentation. The maximum alpha-amylase and total amylase production of CGMCC 14177 were 202.53 U/mL and 272.09 U/mL, respectively. Fermentation decreased the total starch content of PPF, while its protein and ash content increased. After CGMCC 14177 fermentation, the first limiting amino acid (methionine + cysteine) content of PPF increased by 37.48%. CGMCC 14177 fermentation significantly improved the protein quality and mineral bioavailability of PPF. Furthermore, fermentation increased the resistance of PPF to hydrolases. Compared with CGMCC 15358 fermentation and natural fermentation, CGMCC 14177 fermented PPF showed the highest resistant starch content (5.23 g/100 g) and lowest predicted glycemic index (55.04). Conclusively, amylolytic Lactobacillus fermentation is a promising method in enhancing nutritional value and decreasing the digestibility of PPF.

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