酶解工艺及山药多糖对板栗汁稳定性及营养成分释放的影响

Effect of Enzymatic Hydrolysis Process and Yam Polysaccharides on The Stability and Nutrient Release of Chestnut Juice

文章旨在研究板栗汁的酶解工艺及山药多糖的添加对板栗汁稳定性及营养成分释放的影响。首先选择酶解温度、酶解时间、酶添加量进行α-淀粉酶水解的单因素试验。在选定的优化范围内,采用双响应值的响应面优化试验得到板栗浆稳定性的最优酶解条件:酶添加量7 U/g、酶解时间为56.7 min、酶解温度为60℃,得到酶解板栗汁离心上清液的透光率和酶解板栗汁持水力分别为11.45%和50.26%。营养成分测试表明,酶解后的板栗汁脂肪、蛋白质、黄酮、维生素C、维生素B2、维生素B3含量不同程度的提高,说明酶解工艺可使淀粉颗粒中的更多营养成分得到释放。山药多糖的添加显著增强了酶解板栗汁的稳定性,同时提高了板栗汁还原糖的含量,山药多糖的最佳添加量为10%。酶解工艺及山药多糖的添加可以部分替代稳定剂、乳化剂的添加使板栗汁的稳定性增强,并赋予了板栗汁功能性。研究结果为研制复合型功能性以及低添加甚至零添加板栗汁饮料提供了参考依据。

The purpose of this paper was to study the effect of enzymolysis process of chestnut juice and the addition of yam polysaccharide on the stability and release of nutrient composition.First,the enzymatic hydrolysis temperature,time and amount ofα-amylase were used for the single factors.Within the selected optimization range,the response surface optimization experiment with dual response values was used to obtain the optimal enzymatic hydrolysis conditions for the stability of chestnut juice:7 U/g for added amount of enzymes,enzymatic hydrolysis time of 56.7 minutes,and the enzymatic hydrolysis temperature at 60℃,and the transparency of the centrifugal supernatant of the chestnut juice and the water holding force of the chestnut juice were 11.45%and 50.26%respectively.After enzymatic hydrolysis,the contents of fat,protein,flavonoids,Vitamin C,Vitamin B2 and Vitamin B3 in chestnut juice increased to different degrees,indicating that the enzymatic process released more nutrients in the starch particles.The addition of yam polysaccharide significantly enhanced the stability of enzymatic chestnut juice,while increasing the reduced sugar content of chestnut juice,and the optimal addition amount of yam polysaccharide was 10%.The enzymatic hydrolysis process and the addition of yam polysaccharide can partially replace the addition of stabilizer and emulsifier to enhance the stability of chestnut juice and give chestnut juice functionality.This paper provides data reference for the development of compound functional and low or even zero added chestnut juice beverage.