食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 215 - 221

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035201

研究报告

加酶挤压对燕麦淀粉理化性质的影响及在燕麦乳制备中的应用

  • 任孝茹 ,
  • 刘青 ,
  • 杨月月 ,
  • 金征宇 ,
  • 焦爱权
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  • 1(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
    2(江南大学 食品学院,江苏 无锡,214122)
第一作者:硕士研究生(焦爱权副教授为通信作者,E-mail:aqjiao@jiangnan.edu.cn)

收稿日期: 2023-02-19

  修回日期: 2023-03-12

  网络出版日期: 2023-08-07

基金资助

十四五科技支撑计划项目(2022YFF1100505)

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Effect of enzymatic extrusion on physicochemical properties of oat starch and its application in oat milk production

  • REN Xiaoru ,
  • LIU Qing ,
  • YANG Yueyue ,
  • JIN Zhengyu ,
  • JIAO Aiquan
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  • 1(State Key Laboratory of Food Science and Technology (Jiangnan University), Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2023-02-19

  Revised date: 2023-03-12

  Online published: 2023-08-07

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摘要

燕麦乳易因淀粉回生引发沉淀、口感变差,是燕麦乳生产、储运、消费等环节面临的共性难题。通过尝试加酶挤压替代传统酶解工艺,考察了加酶挤压对燕麦淀粉理化特性的影响,并评估其应用于燕麦乳加工中的可行性。结果表明:在α-淀粉酶添加量为0%、0.02%、0.06%、0.1%和0.2%的条件下,燕麦淀粉分子质量与加酶量呈负相关,水溶性指数、还原糖含量和糊化度与加酶量呈正相关。添加0.2%的α-淀粉酶后,淀粉分子质量由原淀粉的178.38×104 g/mol降为41.42×104 g/mol,水溶性指数和还原糖含量分别由原淀粉的0.41%和15.13 mg/g升高为44.39%和56.72 mg/g,糊化度为98.19%。加酶挤压样品的黏度显著降低。通过扫描电子显微镜观察,加酶挤压导致淀粉颗粒不规则形状的形成。流变学结果表明,加酶挤压样品表现出更强的流体特性。加酶挤压处理后,燕麦乳稳定性明显增强,感官评价良好。

关键词： 加酶挤压; 燕麦淀粉; 结构特性; 理化特性; 燕麦乳

本文引用格式

任孝茹 , 刘青 , 杨月月 , 金征宇 , 焦爱权 . 加酶挤压对燕麦淀粉理化性质的影响及在燕麦乳制备中的应用[J]. 食品与发酵工业, 2023 , 49(13) : 215 -221 . DOI: 10.13995/j.cnki.11-1802/ts.035201

Abstract

Oat milk is prone to precipitation and taste deterioration due to starch regeneration, which is a common problem faced by oat milk production, storage, transportation and consumption. In this study, the effect of enzymatic extrusion on the physicochemical properties of oat starch was investigated, and the feasibility of its application in oat milk processing was evaluated. The results showed that the molecular weight of oat starch was negatively correlated with the amount of enzyme addition, while water solubility index, reducing sugar content and gelatinization degree were positively correlated with the amount of enzyme addition under the conditions of 0%, 0.02%, 0.06%, 0.1%, and 0.2% of α-amylase addition. After the addition of 0.2% α-amylase, the molecular weight of starch decreased from 178.38×104 g/mol of original oat starch to 41.42×104 g/mol, water solubility index and reducing sugar content increased from 0.41% and 15.13 mg/g of original oat starch to 44.39% and 56.72 mg/g, respectively, and the gelatinization degree was 98.19%. The viscosity of the extruded samples decreased significantly. Scanning electron microscopy (SEM) observation showed that enzymatic treatment caused the fragmentation of starch granules and the formation of irregular shapes. The rheological results indicated that the enzymatic extrusion samples exhibited stronger fluid properties. After enzymatic extrusion treatment, the stability of oat milk was significantly enhanced and the sensory evaluation was good. This study provides a new way to process high quality oat milk.

Key words： enzymatic extrusion; oat starch; structural properties; physicochemical properties; oat milk

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