复合生物酶对鲜湿米粉老化的影响及体外消化特性研究  

Effect of compound enzymes on aging of fresh wet rice noodles and its digestion characteristics in vitro

作　　者：周慧星[1] 高雪琴[2] 王连生 ZHOU Huixing;GAO Xueqin;WANG Liansheng(Department of Garden and Food Engineering,Xuchang Vocational and Technical College,Xuchang 461000;Food and Bioengineering Department,Henan University of Animal Husbandry and Economy,Zhengzhou 450054;Liaoning Anshan Grain Operation and Reserve Group Co.,Ltd.,Anshan 114000)

机构地区：[1]许昌职业技术学院园林与食品工程学院,许昌461000 [2]河南牧业经济学院食品与生物工程学院,郑州450054 [3]辽宁鞍山市粮食运营储备集团有限公司,鞍山114000

出　　处：《中国食品添加剂》2023年第3期157-163,共7页China Food Additives

基　　金：2020年度河南省科技攻关项目(202102110286);2021河南省自然科学基金面上项目(212300410350)。

摘　　要：为了提高鲜湿米粉保质期内的品质,基于鲜湿米粉设计单因素试验,对麦芽糖淀粉酶、α-淀粉酶、β-淀粉酶、普鲁兰酶等生物酶对鲜湿米粉老化的影响进行研究,采用响应面优化复合酶制剂的最优配比,结合体外消化实验研究鲜湿米粉的消化特性。结果显示:延缓鲜湿米粉老化的关键生物酶及复配比例麦芽糖淀粉酶0.018%、α-淀粉酶0.031%、β-淀粉酶0.017%,并建立数学模型,预测鲜湿米粉在4℃放置8 d硬度值110.86 gf,进行4次验证试验,所得鲜湿米粉在4℃放置8 d后,实测硬度为108.22 gf,拉伸长度为27 mm,断条率为2.89%。通过体外消化试验显示本研究可以降低鲜湿米粉中淀粉的水解率、水解指数与血糖生成指数预测值,即可以提高鲜湿米粉的抗消化性。可见生物酶延缓鲜湿米粉老化优化方案基本可行,对鲜湿米粉在货架期内保证品质及消化深入研究具有指导意义。In order to improve the quality of fresh wet rice noodles within the shelf life,using fresh wet rice noodles as raw materials,the effects of α-amylase,β-amylase,maltose amylase and pullulanase on the aging of fresh wet rice noodles were studied with single factor experiments. Response surface methodology was used to optimize the ratio of compound enzyme preparation,and the digestion characteristics of fresh wet rice noodles were studied with in vitro digestion experiments. The results showed that the ratio of key enzymes to delay the aging of fresh wet rice noodles was maltose amylase 0.018%,α-Amylase 0.031%,β-Amylase 0.017%. And a mathematical model was established to predict the hardness value of 110.86 gf of fresh wet rice noodles after being stored at 4 ℃ for 8 d. The validation test was repeated for 4 times. The hardness of the fresh wet rice noodles after being stored at 4 ℃ for 8 d was 108.22 gf,the tensile length was 27 mm,and the broken bar rate was 2.89%. The in vitro digestion test showed that the starch hydrolysis rate,starch hydrolysis index and prediction value of blood glucose generation index in fresh wet rice noodles were reduced by the compound enzymes,indicating that the compound enzymes could improve the digestibility of fresh wet rice noodles. The results showed that the optimization scheme of compound enzymes to delay the aging of fresh wet rice flour was basically feasible,which has guiding significance for further research on the quality assurance and digestion of fresh wet rice noodles in the shelf life.

关 键 词：鲜湿米粉 生物酶处理 响应面分析 老化调控 体外消化 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS210.1[轻工技术与工程—食品科学与工程]