Millet was treated by protease digestion technology,and hydrolysis and DPPH radical clearance were used as the evaluation criteria for the use of alkaline protease,and the optimization of enzymatic digestion process was conducted by single factor and response surface method.The results showed that the optimized parameters of the enzyme digestion process of millet were as follows:pH value 8.5,enzyme digestion time 3.5 h,enzyme digestion temperature 50 ℃,and enzymed addition amount 4 052 U/g.Subsequently,the active substances of the optimized millet drinks were analyzed,and the contents of polypeptides,flavonoids and polyphenols were 2.63,132.76,290.64 mg/L.The antioxidant capacity was studied and found that the DPPH,ABTS+free radical clearance and reducing force were 61.52％,53.72％and 0.243.In addition,there were 26 volatile flavor substances in the beverage,with the highest flavor content.
关键词
小米/酶解饮料/活性成分/抗氧化/风味物质
Key words
millet/enzyme protein beverage/active ingredients/antioxidant/flavor substances
万方数据