燕麦粉糊化特性和酶解特性的研究  

Gelatinization Characteristics and Enzymatic Hydrolysis Characters of Oat Flour

作　　者：尹永智[1] 张冬洁[1] 陈云[1] 解茂盛[1] 李洪亮[1] 

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,内蒙古呼和浩特011500

出　　处：《食品研究与开发》2014年第1期30-33,共4页Food Research and Development

摘　　要：研究燕麦粉的糊化特性、酶水解对燕麦料液黏度的影响、酶水解时间以及酶的钝化温度。结果表明,燕麦粉糊化液由于黏度过高不适用于燕麦饮料的生产;α-淀粉酶水解燕麦粉可以使料液黏度迅速降低,糖化酶的添加量不影响料液黏度;糖化酶的添加量影响料液的DE值;料液水解40 min后接近反应终点;水解反应后的料液的暂存温度为15℃。The gelatinization characteristics of oat flour , the impact on the viscosity of hydrolyzed oat flour by enzymes, enzymatic hydrolysis time and enzyme inactivation point had been studied. Results showed that, the gelatinized oat flour can not be used for the production of oat-milk beverage because of the high viscosity. The viscosity of the paste can be reduced rapidly whenα-amylase had been added,and it can not be affected by the glucoamylase dosage. Glucoamylase dosage had an effect on DE value of hydrolyzed solution. The end of the reaction was 40 minute. The temporary storage temperature was 15℃after hydrolysis reaction.

关 键 词：燕麦粉 黏度 淀粉酶 DE值 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]