油莎豆酶解物加工工艺及其生物活性研究现状分析

Analysis of Current Research Status on Processing Technology and Bioactivity of Cyperus esculentus Enzymatic Hydrolyzate

油莎豆酶解物在调味品中被广泛应用,其富含多种香气成分,能够增加食品的风味。油莎豆中的油脂也具有预防心血管疾病、降血脂、抗炎和抗菌等多种生物活性功效。该研究以挤压膨化后的油莎豆为原料,通过单因素试验研究油莎豆最佳酶解加工工艺。研究结果表明,油莎豆最佳酶解加工工艺为超声时间20 min、超声温度40℃、料液比例1∶5、酶解温度55℃、酶解时间3 h、加酶量7000 U/mL和酶解pH值为9。此外,该研究还对油莎豆酶解物的生物活性成分和功能进行总结分析,发现油莎豆酶解物中含有多肽和氨基酸,这些物质具有能够缓解机体疲劳和提高机体抵抗力等多种生物活性功效。

Cyperus esculentus enzymatic hydrolyzate is widely used in condiments.It is rich in various aroma components,and can increase the flavor of food.The oil in Cyperus esculentus also has various bioactive effects such as preventing cardiovascular diseases,lowering blood fat,anti-inflammation and antibiosis.In this study,with extruded Cyperus esculentus as the raw material,the optimal enzymatic hydrolysis processing technology of Cyperus esculentus is studied by single factor test.The research results show that the optimal enzymatic hydrolysis processing technology is ultrasonic time of 20 min,ultrasonic temperature of 40℃,solid-liquid ratio of 1∶5,enzymatic hydrolysis temperature of 55℃,enzymatic hydrolysis time of 3 h,enzyme addition amount of 7000 U/mL and enzymatic hydrolysis pH value of 9.In addition,the bioactive components and functions of Cyperus esculentus enzymatic hydrolyzate are summarized and analyzed.It is found that Cyperus esculentus enzymatic hydrolyzate contains polypeptides and amino acids,and these substances have various bioactive effects such as relieving body fatigue and improving the body's resistance.