酶解条件对谷物杂粮粉黏度的影响研究  

Effect of Enzymatic Hydrolysis on the Viscosity of Cereal Grains Flour

作　　者：马丽媛[1] 李杨[1] 尚尔坤 张晟 张金凤[1] MA Liyuan;LI Yang;SHANG Erkun;ZHANG Sheng;ZHANG Jinfeng(College of Food and Pharmaceutical Engineering,Suihua University,Suihua,Heilongjiang 152061,China;Suihua Institute for Food and Drug Control,Suihua,Heilongjiang 152000,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061 [2]绥化市食品药品检验检测所,黑龙江绥化152000

出　　处：《农产品加工》2021年第4期33-36,共4页Farm Products Processing

基　　金：黑龙江省属高校基本科研业务费科研项目青年项目(KYYWF10236190112);黑龙江教育厅基本科研业务费多学科交叉科研项目(KYYWF10236180208)。

摘　　要：利用不同酶制剂对谷物杂粮粉进行水解,探讨酶解条件对谷物杂粮粉黏度的影响。结果表明,当谷物杂粮粉底物质量分数为5%,纤维素酶和中温淀粉酶配比为1∶1,pH值为7,酶解温度为50℃,酶解时间为90 min,此时谷物杂粮粉水解液的黏度为92.34 mPa·S,该酶解工艺条件制得的谷物杂粮粉黏性适中,口感最佳。Different enzymes were used to hydrolyze cereal grains flour,to investigate the effect of enzymatic hydrolysis conditions on the viscosity of cereal grains.The results showed that when the substrate concentration of cereal grains was 5%,the cellulase and the mesophilic amylase ratio was 1∶1,the pH values was 7,enzymolysis temperature was 50℃,enzymolysis time was 90 min,the viscosity of the hydrolysate of cereal grain powder was 92.34 mPa·S.Under the conditions of this enzymolysis process,the cereal grains showed a moderate viscosity and the best taste.

关 键 词：谷物杂粮粉 酶解 黏度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]