食品与发酵工业 >

2023 , Vol. 49 >Issue 11: 240 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032803

研究报告

双酶协同酶解处理对冬枣粉理化特性及结构特征的影响

  • 冉欢 ,
  • 夏晓霞 ,
  • 雷小娟 ,
  • 李富华 ,
  • 赵吉春 ,
  • 曾凯芳 ,
  • 明建
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学 食品贮藏与物流研究中心,重庆,400715)
硕士研究生(明建教授为通信作者,E-mail:mingjian1972@163.com)

收稿日期: 2022-06-26

  修回日期: 2022-08-24

  网络出版日期: 2023-06-30

基金资助

国家重点研发计划专项课题(2019YFD1002300)

收起

Dual enzyme synergetic enzymatic hydrolysis and its effect on physicochemical properties and structural characteristics of Ziziphus jujuba Mill. powder

  • RAN Huan ,
  • XIA Xiaoxia ,
  • LEI Xiaojuan ,
  • LI Fuhua ,
  • ZHAO Jichun ,
  • ZENG Kaifang ,
  • MING Jian
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China)

Received date: 2022-06-26

  Revised date: 2022-08-24

  Online published: 2023-06-30

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摘要

采用双酶协同酶解工艺对喷雾干燥冬枣粉进行预处理,研究双酶协同酶解处理前后冬枣粉的理化特性及结构特征的变化。结果显示,双酶协同酶解处理后,冬枣粉粒径更小,分布更加均匀,L*值增加了0.92%,a*值下降了60.22%;b*值增加了33.33%;溶解时间、溶解度、溶胀性随粒径的减小显著改善,持水力和持油力显著降低(P＜0.05);粉体流动性休止角和滑动角得到显著改善;促进了功能性物质还原糖、多糖、黄酮、总酚的溶出,集粉率和抗氧化性得到显著提高(P＜0.05);粉体颗粒表面更加光滑,不易坍塌;红外光谱、X-射线衍射及热重分析结果表明,双酶协同酶解处理未改变冬枣粉分子结构、晶体形式及热稳定性。因此,该研究结果表明双酶协同酶解处理有利于制备高品质冬枣粉,为冬枣粉在食品工业的进一步应用提供一定的参考价值。

关键词： 冬枣; 双酶协同酶解; 理化特性; 结构特征

本文引用格式

冉欢 , 夏晓霞 , 雷小娟 , 李富华 , 赵吉春 , 曾凯芳 , 明建 . 双酶协同酶解处理对冬枣粉理化特性及结构特征的影响[J]. 食品与发酵工业, 2023 , 49(11) : 240 -246 . DOI: 10.13995/j.cnki.11-1802/ts.032803

Abstract

The spray dried Ziziphus jujuba Mill. powder was pretreated by double enzyme synergistic enzymolysis process, and the changes of physical and chemical properties and structural characteristics of Z. jujuba powder before and after double enzyme synergistic enzymolysis were studied. The results showed that the particle size of Z. jujuba powder was smaller and the distribution was more uniform, the L* value increased by 0.92%, the a* value decreased by 60.22%, and b* value increased by 33.33%. The dissolution time, solubility and swelling property were significantly improved with the decrease of particle size, and the water holding capacity and oil holding capacity were significantly reduced (P<0.05). The repose angle and sliding angle of powder fluidity significantly improved. It promoted the dissolution of reducing sugars, polysaccharides, flavonoids and total phenols, and significantly improved the powder collection rate and antioxidant activity (P<0.05), the surface of powder particles is smoother and not easy to collapse. The results of infrared spectroscopy, X-ray diffraction and thermogravimetric analysis showed that the molecular structure, crystal form and thermal stability of Z. jujuba powder were not changed by dual enzyme synergistic enzymatic hydrolysis. The results showed that the dual enzyme synergistic enzymatic hydrolysis treatment is conducive to the preparation of high-quality Z. jujuba powder, which provides reference for the further application of Z. jujuba powder in food industry.

Key words： Ziziphus jujuba Mill.; dual enzyme synergetic enzymolysis; physicochemical properties; structure characteristics

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