复合酶酶解对谷物杂粮粉体外消化率的影响

The Effect of Compound Enzyme Enzymolysis on the Digestibility of Cereal and Multigrain Flour in Vitro

以优质的小米、玉米、红豆、黑米、燕麦为原料,利用单因素试验和响应面试验设计研究复合酶酶解条件对谷物杂粮粉体外消化率的影响。结果表明,α-淀粉酶和β-淀粉酶复配质量比1︰1 (总酶添加量0.05%)、酶解温度54.7℃、底物质量分数4.7%、酶解时间117.9 min时,谷物杂粮粉体外消化率最高达53.89%。此时制得的谷物杂粮粉状态佳、利于人体吸收。

The high-quality millet, corn, red beans, black rice and oats were as raw materials, and the single factor tests and response surface tests design were carried out to study the effects of complex enzymatic hydrolysis conditions on the in vitro digestibility of cereal and multigrain powder. The results showed when the mass ratio of α-amylase to β-amylase was 1︰1(the total amount of enzyme addition 0.05%), the enzymolysis temperature was 54.7 ℃, the mass fraction of substrate was 4.7%,and the enzymolysis time was 117.9 min, the in vitro digestibility of cereal and multigrain powder was 53.89%, and it was the highest. At this time, the prepared cereal and multigrain powder was in good condition and good for body absorption.