抑制α-葡萄糖苷酶活性鹰嘴豆乳制备条件优化

Optimization of Preparation Conditions for Cicer arietinum Milk with α-Glucosidase Inhibitory Activity

本文以鹰嘴豆为原料,以蛋白质得率及蛋白质含量为指标优化其浸泡与制浆条件,以α-葡萄糖苷酶抑制率为指标优化酶解时间,最后以离心沉淀率为指标,通过单因素实验和正交实验复配稳定剂,优化鹰嘴豆乳的稳定性,得到抑制α-葡萄糖苷酶活性的鹰嘴豆乳。研究发现,鹰嘴豆粉浸泡时间为7h,料水比为1∶10(g/mL)时,蛋白质得率较高,为97.89%,且鹰嘴豆乳的蛋白质含量为2.01%;鹰嘴豆乳在80℃糊化40 min,采用高温α-淀粉酶(终浓度7kU/kg)95℃液化40 min,糖化酶(终浓度200k U/kg)60℃糖化6h后,对α-葡萄糖苷酶抑制率最强,为78.08%;添加0.1%卡拉胶,0.08%瓜尔豆胶、0.08%黄原胶后,鹰嘴豆乳的稳定性最佳,此时鹰嘴豆乳的离心沉淀率为18.86%。

In this paper, Cicer arietinum was used as raw material.Its soaking and pulping conditions were optimized by protein yield and protein content. Its enzymolysis time was optimized by the inhibition rate of or-glucosidase. The stability of Cicer arietinum milk was optimized by using single-factor tests and orthogonal tests.Using centrijugal sedimentation rate as index Cicer arietinum milk that could inhibit ct-glucosidase activity was obtained.The results showed that the yield of protein was 97.89% and the protein content of Cicer arietinum milk was 2.01% when soaking Cicer arietinum powder/water ratio 1：10 （g/mL）for 7 h. After Cicer arietinum milk was gelatinized 40 min at 80 ℃, liquefied 40 min at 95 ℃ by high temperature a- amylase （7 kU/kg） ,saccharified 6 h at 60 ℃ by glucoamylase （200 kU/kg）, the inhibitory rate of a-glucosidase was the highest, which was 78.08%.When the Cicer arietinum milk was added 0.1% carrageenan,0.08% guar gum and 0.08% xanthan gum, the stability was the best. The centrifugal sedimentation rate of the Cicer arietinum milk reached 18.86%.