基于响应面法优化双酶同步酶解的全豌豆乳的稳定性及营养特性研究
Study on the Stability and Nutritional Properties of Double Enzyme Simultaneous Enzymatic Hydrolysis of Whole Pea Milk Based on Response Surface Method
肖丹虹 1李萍 2邓媛元 2刘光 2赵志浩 2王佳佳 2钟立煌 2廖娜 2张名位3
作者信息
- 1. 广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610;华中农业大学食品科学技术学院,湖北武汉 430070
- 2. 广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610
- 3. 广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610;中原食品实验室,河南漯河 462300
- 折叠
摘要
豌豆作为一种大宗豆类,具有营养价值高及低致敏性等特点,但全豌豆乳体系易絮凝失稳,限制其在食品中的应用.本文以脱皮豌豆为原料,采用高压均质耦合生物酶解(中温α-淀粉酶和纤维素酶)处理,通过离心沉淀率等指标,以及Box-Behnken设计优化酶解工艺条件,揭示最优工艺下全豌豆乳的稳定性和营养特性变化规律.结果表明,相较于传统过滤、单一酶解、双酶分步酶解等方法,中温α-淀粉酶和纤维素酶双酶同步酶解制备的全豌豆乳稳定性更优,最佳的酶解工艺参数为:中温α-淀粉酶:纤维素酶为 4.5∶5.5(酶活力比,U/g淀粉),添加总量为 12 U/g,酶解时间为 65 min,该条件下制得的全豌豆乳的离心沉淀率最低(27.70%),在不经过滤和不添加稳定剂的情况下,贮藏 60d内无明显的沉淀分层.与传统单体营养素复配工艺得到的豌豆乳相比,该优化工艺下制得的全豌豆乳稳定性显著提高,淀粉的消化程度降低了 12.74%,蛋白质的消化程度提高了 16.41%.研究结果为浓浆类的植物乳开发提供一定的理论指导.
Abstract
Peas had high nutritional values and low allergenicity as a bulk pulse.However,whole pea milk was prone to flocculation instability,which limited its application in food.In this paper,peeling peas were used as raw material and treated with high pressure homogenization coupled biological double enzymatic hydrolysis(medium temperature α-amylase and cellulase),and the stability and nutritional characteristics of whole pea milk were revealed under the optimal process through centrifugation precipitation rate and Box-Behnken design.The results showed that the stability of whole pea milk prepared by simultaneous enzymatic hydrolysis of α-amylase and cellulase was better than the counterparts processed with traditional filtering,individual enzymatic hydrolysis,and step hydrolysis of double enzymes.The optimal parameters of simultaneous enzymatic hydrolysis was as follows:Medium temperature α-amylase:cellulase was 4.5∶5.5(enzyme activity ratio,U/g starch),with a total addition of 12 U/g and 65 minutes of enzymic hydrolysis.The centrifugal precipitation rate of whole pea milk processed under the optimal conditions was the lowest(27.70％),and no significant precipitation stratification during 60 days of storage without filtration and without stabilizer.Compared with the pea milk obtained by the traditional individual nutrients formulation,the whole pea milk prepared under the optimized simultaneous enzymatic hydrolysis showed significantly improved stability.The starch digestion extent showed a reduce of 12.74％,while the protein digestion extent was increased by 16.41％.The study provides the theoretical guidance for the development of concentrated plant based milk.
关键词
全豌豆乳/响应面法/双酶同步酶解/稳定性/消化特性Key words
whole pea milk/response surface method/simultaneous hydrolysis of double enzyme/stability/digestibility引用本文复制引用
基金项目
广东省基础与应用基础研究基金(2020A1515110641)
广东省财政厅专项(粤财农[2022]167号)
广东省特支计划(2019BT02N112)
科技创新战略专项(高水平农科院建设)(R2019YJ-YB1001)
科技创新战略专项(高水平农科院建设)(R2021PY-QF007)
广东省现代农业产业共性关键技术研发创新团队建设项目(2023KJ117)
出版年
2024
国家科技期刊平台
NSTL
万方数据