Tvorba biogenih aminov med spontano fermentacijo čičerikine moke

Mejaš, Rok (author), Cigić, Blaž (mentor), Jamnik, Polona (comentor)

V okviru magistrske naloge smo pri treh čičerikinih mokah različnih proizvajalcev preučevali vpliv spontane fermentacije in fermentacije z dodatkom komercialne starterske kulture na sintezo biogenih aminov (BA) in γ-aminobutanojske kisline (GABA), vsebnost topnih antioksidantov in prostih aminoskupin. Ugotavljali smo tudi vpliv trajanja fermentacije (24 in 48 ur) in razlike med posameznimi proizvajalci moke. Pri obeh načinih fermentacije je prišlo do povečanja vsebnosti BA in GABA, topnih antioksidantov in prostih aminoskupin v odvisnosti od časa. Spontana fermentacija vsake od treh mok je rezultirala v drugačnem profilu BA. V posameznih mokah smo ugotovili veliko povečanje prehransko nezaželenih BA tiramina (TYR), kadaverina (KAD) in putrescina. Dodatek komercialne starterske kulture je v splošnem rezultiral v manjši vsebnosti KAD in TYR, a zaradi velikih razlik v vsebnosti BA med mokami, vpliva avtohtone mikrobiote ni uspelo izničiti. Iz kislega testa (KT) čičerikine moke in pšenične moke tipa 400 smo spekli kruh in ovrednotili pretvorbo BA in GABA. V primerjavi s testom je prišlo do zmanjšane vsebnosti BA v skorji, v sredici pa ni bilo opazne razlike. Vsebnost GABA (48,3 mg/100 g) v kruhu je bila velika, kar je v prehranskem smislu zaželeno. Iz spontano fermentiranega KT smo izolirali mlečnokislinske bakterije in jih uporabili kot starterske kulture, s katerimi smo učinkovito zmanjšali akumulacijo BA v KT. Vsebnost BA v KT in zamesu kruha smo zmanjšali tudi s kalčki grškega sena, v katerih se izražajo diamin oksidaze.

• Language: Slovenian
• Keywords: čičerika, moka iz stročnic, čičerikina moka, kislo testo, spontana fermentacija, vodena fermentacija, biogeni amini, antioksidativni potencial, analizne metode, Folin-Ciocalteu, DPPH, ABTS
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [R. Mejaš]
• Year: 2020
• PID: 20.500.12556/RUL-121710
• UDC: 664.641.4+635.657:577.1:547.233:663.451:543.2
• COBISS.SI-ID: 35801091
• Publication date in RUL: 24.10.2020

MEJAŠ, Rok, 2020, Tvorba biogenih aminov med spontano fermentacijo čičerikine moke [online]. Master’s thesis. R. Mejaš. [Accessed 18 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=121710

Secondary language

• Language: English
• Title: Formation of biogenic amines in spontaneously fermented chickpea flour

Abstract

In the master thesis we investigated the influence of spontaneous fermentation and fermentation with addition of commercially available starter culture on the formation of biogenic amines (BA) and γ-aminobutyric acid (GABA), the content of soluble antioxidants and free amino groups in three chickpea flours from different manufacturers. We also determined the influence of fermentation time (24 and 48 hours) and differences between the flours of different origin. In both fermentation methods there was a time dependent increase in the content of BA and GABA, soluble antioxidants and free amino groups. The spontaneous fermentation of each of the three flours resulted in a different BA profile. In the individual flours, a strong increase of nutritionally undesirable BA tyramine (TYR), cadaverine (KAD) and putrescine was observed. The addition of commercial starter cultures generally resulted in lower KAD and TYR lower content, but due to the large differences in BA content between the flours, the effect of the autochthonous microflora could not be eliminated. From the sour dough (SD) of chickpea flour and type 400 wheat flour we baked bread and evaluated the conversion of BA and GABA. Baking resulted in a reduced BA content in the crust and no decrease in the crumb. The content of GABA (48.3 mg /100g) in the bread was high, which is desirable from a nutritional point of view. We isolated lactic acid bacteria of the autochthonous microflora of SD and used them as starter cultures, with which we reduced the accumulation of BA in SD effectively. We also reduced the BA content in SD and in bread dough by Fenugreek sprouts, in which diamine oxidase is expressed.

• Keywords: chickpea, legume flour, chickpea flour, sourdough, spontaneous fermentation, inoculated fermentation, biogenic amines, antioxidant potential, analytical methods, Folin-Ciocalteu, DPPH, ABTS