复合酶酶解对谷物杂粮粉体外消化率的影响  

The Effect of Compound Enzyme Enzymolysis on the Digestibility of Cereal and Multigrain Flour in Vitro

作　　者：马丽媛[1] 狄冰倩 贺馨颖 逯本涵 仁青拉姆 徐硕 MA Liyuan;DI Bingqian;HE Xinying;LU Benhan;REN Qinglamu;XU Shuo(College of Food and Pharmaceutical Engineering,Sui Hua University,Suihua 152061)

机构地区：[1]绥化学院,食品与制药工程学院,绥化152061

出　　处：《食品工业》2021年第10期123-127,共5页The Food Industry

基　　金：黑龙江省大学生创新创业训练计划项目(202110236005);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：以优质的小米、玉米、红豆、黑米、燕麦为原料,利用单因素试验和响应面试验设计研究复合酶酶解条件对谷物杂粮粉体外消化率的影响。结果表明,α-淀粉酶和β-淀粉酶复配质量比1︰1 (总酶添加量0.05%)、酶解温度54.7℃、底物质量分数4.7%、酶解时间117.9 min时,谷物杂粮粉体外消化率最高达53.89%。此时制得的谷物杂粮粉状态佳、利于人体吸收。The high-quality millet, corn, red beans, black rice and oats were as raw materials, and the single factor tests and response surface tests design were carried out to study the effects of complex enzymatic hydrolysis conditions on the in vitro digestibility of cereal and multigrain powder. The results showed when the mass ratio of α-amylase to β-amylase was 1︰1(the total amount of enzyme addition 0.05%), the enzymolysis temperature was 54.7 ℃, the mass fraction of substrate was 4.7%,and the enzymolysis time was 117.9 min, the in vitro digestibility of cereal and multigrain powder was 53.89%, and it was the highest. At this time, the prepared cereal and multigrain powder was in good condition and good for body absorption.

关 键 词：谷物杂粮粉 复合酶 酶解 体外消化率 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]