Fermentation technologies for improved nutritional quality and digestibility of wheat products

提高小麦产品营养品质和消化率的发酵技术

• 批准号: 542816-2019
• 负责人: Gänzle, Michael
• 金额: $ 3.13万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=688631
• 关键词: Fermentation; technologies; improved; nutritional; quality

Consumers avoid wheat products because of real or perceived non-celiac gluten intolerance. Measures to restore wheat consumption are hampered by the lack of knowledge of etiological agents of non-celiac gluten intolerance. Fermentable oligosaccharides, disaccharides, monosaccharide and polyols (FODMAP) as well as immune reactive proteins in wheat (trypsin amylase inhibitors and wheat agglutinins), contribute to wheat intolerance of wheat in sensitive individuals. Fermentation of bread with lactic acid bacteria, sourdough fermentation, has become a major tool for bread production in Europe, and is rapidly increasing in North America. The use of lactic acid bacteria in industrial applications aims to reduce ingredient cost and to achieve "clean label" solutions by replacement of additives, and to improve the nutritional and sensory quality and the storage life of the products. Large scale fermentations are carried out at the bakery or by specialized ingredient suppliers. Sourdough also has the potential to degrade immune reactive proteins during fermentation. This project aims to develop fermentation technologies to reduce levels of adverse components in wheat. Specifically, the project aims to meet the following objectives:- Reduction of FODMAPs in wheat and wheat bread by fermentation with food-grade lactobacilli.- Quantification of trypsin amylase inhibitors and wheat agglutinins in wheat and wheat bread fermented with addition of enzyme-active malt and lactobacilli.This project will make an important contribution to restore the confidence of consumers in the wholesomeness of wheat and wheat products and will thus enable the wheat industry to maintain its market share, and maintain the farmers' flexibility to include wheat in their cropping systems.

消费者避免小麦产品，因为真实的或感知的非腹腔麸质不耐受。恢复小麦消费的措施受到缺乏非麸质不耐症病因知识的阻碍。小麦中的可发酵低聚糖、二糖、单糖和多元醇（FODMAP）以及免疫反应蛋白（胰蛋白酶淀粉酶抑制剂和小麦凝集素）导致敏感个体对小麦不耐受。用乳酸菌发酵面包，即酸面团发酵，已成为欧洲面包生产的主要工具，在北美也迅速增加。在工业应用中使用乳酸菌的目的是通过替代添加剂来降低配料成本并实现“清洁标签”解决方案，并改善产品的营养和感官质量以及储存寿命。大规模的发酵是在面包店或由专门的配料供应商进行的。酸面团也有可能在发酵过程中降解免疫反应蛋白。该项目旨在开发发酵技术，以降低小麦中有害成分的水平。具体而言，该项目旨在实现以下目标：-通过食品级乳酸杆菌发酵减少小麦和小麦面包中的FODMAPs。定量测定添加酶活性麦芽和乳酸杆菌发酵的小麦和小麦面包中的胰蛋白酶淀粉酶抑制剂和小麦凝集素，这一项目将为恢复消费者对小麦和小麦产品健康的信心作出重要贡献，从而使小麦工业能够保持其市场份额，并保持农民将小麦纳入其种植系统的灵活性。