响应面法优化燕麦黑豆饮料酶解工艺  

Optimization of Enzymatic Hydrolysis Process of Oat Black Bean Beverage by ResponseSurface Method

作　　者：靳春秋 JIN Chunqiu(Guangzhou Linghang Food Co.,Ltd.,Shanghai Minhang Branch,Shanghai 201108,China)

机构地区：[1]广州市领航食品有限公司上海闵行分公司,上海201108

出　　处：《生物化工》2023年第2期77-81,共5页Biological Chemical Engineering

摘　　要：为了提升植物蛋白饮料的营养价值,本研究通过酶解的方法开发一款燕麦黑豆饮料,以感官评测和不稳定性动力学指数(TSI)整体值组成的综合评分为指标,通过单因素实验和响应面法确定最优酶解工艺。结果表明,α淀粉酶酶解80 min、α淀粉酶添加量0.86‰、灭酶蒸煮89 min条件下,燕麦黑豆饮料综合评分最优(91分)。In order to enhance the nutritional value of plant protein beverages,this study developed an oat black bean beverage through enzymatic hydrolysis.The optimal enzymatic hydrolysis process is determined through single factor experiments and response surface methodology,using a comprehensive score composed of sensory evaluation and overall instability kinetic index(TSI)values as indicators.The results indicate that,the comprehensive score of oat black bean beverage is the best when the enzymolysis time ofα-amylase is 80 min,the mass ratio ofα-amylase is 0.86‰,and the enzymolysis time is 89 min,under this condition,the comprehensive score is the best(91 points).

关 键 词：Α淀粉酶 酶解 灭酶 响应面 

分 类 号：TS209[轻工技术与工程—食品科学]