高营养全谷物燕麦浓浆的复合酶解工艺优化

Optimization of Complex Enzymatic Hydrolysis of Highly Nutritious Whole Grain Oat Thick Paste

本研究先比较烘烤、挤压膨化、超微粉碎、耐高温α-淀粉酶耦合挤压膨化四种不同前处理对燕麦中可溶性β-葡聚糖含量的影响;再比较纤维素酶、酸性蛋白酶、中性蛋白酶、中温α-淀粉酶四种酶对酶解燕麦β-葡聚糖和游离酚含量的影响。在单因素实验的基础上进行Box-benhnken中心组合实验设计,以确定燕麦酶解最佳工艺。结果表明:四种不同的前处理工艺均能显著提高可溶性β-葡聚糖含量,其中挤压膨化耦合耐高温α-淀粉酶处理效果最佳。中性蛋白酶能显著提高燕麦中可溶性β-葡聚糖含量,中性蛋白酶和中温α-淀粉酶能显著提高燕麦中游离酚含量(p<0.05)。燕麦复合酶解的最佳条件确定为:pH 6.6,51℃,持续时间2 h,料液比1:8。在该酶解条件下,燕麦中可溶性β-葡聚糖含量为3.18±0.28 mg/g DW,游离酚含量为65.71±5.96 mg/100 g DW。本论文为开发富含可溶性β-葡聚糖和游离酚的燕麦饮料提供了有用的信息。

In this study, comparisons were made on the effects of four different pretreatments, baking, extrusion, ultrafine grinding, and thermostable α-amylase coupled with extrusion, on the content of soluble β-dextran in oats, as well as the effects of four enzymes, cellulase, acidic protease, neutral protease and mesophilic α-amylase on the hydrolysis of oats and resultant contents of soluble β-dextran and free phenols. The optimized hydrolysis process was established according to the Box-benhnken centeral composite design based on the single-factor experiments. The obtained results showed that the four pretreatment processes significantly increased the content of soluble β-dextran, with the treatment using thermostable α-amylase coupled with extrusion leading to the greatest increase. The use of neutral protease significantly increased the content of soluble β-dextran in oats, while both neutral protease and mesophilic α-amylase were able to facilitate significantly（p〈0.05） increased free phenol content in oats. The optimum conditions for the complex enzymatic hydrolysis of oat paste were established（pH 6.6, 51 ℃, duration 2 h, solid-liquid ratio, 1： 8）. Under which, the contents of soluble β-dextran and free phenol in oat pastewere 3.18 ± 0.28 mg/g DW and 65.71 ± 5.96 mg/100 g DW, respectively. This paper provides useful information for the development of oat beverages enriched with soluble β-dextran and free phenols.