玉米胚芽植物蛋白饮料基料的工艺研究  

Study on the process of corn germ plant protein beverage base

作　　者：王敏 张明丹 彭丹丹 刘亚楠 黄继红[1] 刘娜[1] WANG Min;ZHANG Mingdan;PENG Dandan;LIU Yanan;HUANG Jihong;LIU Na(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2021年第3期70-76,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：中国工程科技发展战略河南研究院战略咨询研究项目(2020HENZT13);中原院士基金(192101510004)。

摘　　要：玉米胚芽粕是玉米加工的副产物,富含多种营养物质,因未得到充分开发利用而造成巨大浪费。以玉米胚芽粕为原料,多肽含量为评价指标,通过单因素试验(料液比、酶解温度、酶解时间和酶添加量)和响应面优化确定玉米胚芽植物蛋白饮料基料的最优工艺,并通过体外消化试验,探究胃肠消化液对玉米胚芽植物蛋白饮料基料总黄酮含量、总酚含量和DPPH自由基清除率的影响。结果显示,玉米胚芽植物蛋白饮料基料的最优工艺:料液比1∶14,酶解时间5.5 h,酶添加量0.62%,酶解温度50℃,此时多肽含量为57.92 mg/m L,较酶解前提高了46.4 mg/m L,4个因素中酶添加量对多肽含量有显著性影响。体外消化试验表明,酶解玉米胚芽植物蛋白饮料基料经胃肠消化后总黄酮含量、总酚含量和DPPH自由基清除率均显著下降,但均显著高于未酶解玉米胚芽植物蛋白饮料基料,分别为1.76、1.96、2.05倍。Corn germ meal is a by-product of corn processing,which is rich in a variety of nutrients.It has caused huge losses due to under-development and utilization.Corn germ meal is rich in a variety of proteins,amino acids,vitamins and unsaturated fatty acids,etc.It has a variety of health functions,such as reducing blood sugar,relieving constipation,and decreasing blood lipids.Enzymatic hydrolysis can improve the taste of corn germ meal and increase its nutritional value.By comparing the polypeptide content,degree of hydrolysis and color of the hydrolysates of papain,acid protease,neutral protease and alkaline protease,papain was selected as the most suitable enzyme.Using corn germ meal as the raw material,the optimal development technology of corn germ plant protein beverage base was studied.On the basis of the single factor tests,the response surface test was used to study the influence of factors such as the materialliquid ratio,enzymolysis temperature,enzymolysis time and enzyme addition on the content of peptides.And through in vitro digestion experiments,the effect of gastrointestinal digestion on the total flavonoid content,total phenol content and DPPH free radical scavenging rate of corn germ plant protein beverage base was studied.The results showed that the best development technology for corn germ plant protein beverage base was:material-liquid ratio was 1∶14,enzymolysis time was 5.5 h,enzyme addition was 0.62%,temperature was 50℃,and the peptide content was 57.92 mg/mL.The peptide content(46.4 mg/mL)was higher than that before enzymatic hydrolysis.Among the four factors,enzyme addition significantly affect the content of peptides.The influence order of the factors was:enzyme addition>enzymolysis temperature>enzymolysis time.Meanwhile,the interaction between enzymolysis time and enzymolysis temperature was significant.In vitro digestion experiments showed that the content of total flavonoids,total phenols and DPPH free radical scavenging rate of enzymolyzed corn germ protein beverage base decreased sig

关 键 词：玉米胚芽粕 多肽 体外模拟消化 总黄酮 总酚 DPPH自由基 

分 类 号：TS209[轻工技术与工程—食品科学]