酶解工艺对燕麦浆稳定性和糖组分的影响

Influence of Enzymatic Hydrolysis Processing on the Stability and Saccharide Distribution of Oats Milk

淀粉酶解是解决燕麦浆稳定性下降的一种有效手段,研究了α-淀粉酶和糖化酶酶解工艺对燕麦浆稳定性的影响,确定了最优的酶解工艺条件,并对比分析了2种酶酶解后燕麦浆中糖组分的变化情况。结果表明,使用0.5%α-淀粉酶70℃酶解1.0 h和使用0.8%糖化酶40℃、p H 4.0-5.0酶解4.0 h时的燕麦浆稳定性最好,α-淀粉酶酶解的浆液酶解效果和稳定性均优于使用糖化酶的浆液。α-淀粉酶酶解后的燕麦浆中糖组分以葡萄糖和麦芽低聚糖为主;糖化酶酶解的燕麦浆中糖组分几乎全部为葡萄糖。α-淀粉酶酶解是较好的一种酶解工艺。

Enzymatic hydrolysis of starch is an efficient method to solve the oats milk stability decline. The influence of α- amylase and glucoamylase on the oats milk stability was studied in this paper. The optimal enzyme hydrolysis conditions were determined and the change of sugar in oats milk after enzymatic hydrolysis of two enzyme was compared. The optimum conditions of α- amylase showed as follows： dosage of α- amylase 0. 5%,temperature70 ℃ and hydrolysis time 1. 0 h. The optimum conditions of glucoamylase was dosage of glucoamylase 0. 8%,temperature 40 ℃,p H 4. 0 - 5. 0 and hydrolysis time 4. 0 h. The enzymolysis and stability of the α- amylase sample were superior to the glucoamylase sample. Sugar of oats milk after α- amylase enzymolysis was glucose and malto-oligosaccharide and sugar of oats milk was only glucose after glucoamylase enzymolysis. α- Amylase hydrolysis was better method to improve the stability of oats milk.