酶预处理对黑珍珠糯玉米粉分散性的影响研究  

Effects of enzyme pretreatment on dispersion capacity of black pearl waxy corn flour

作　　者：王冬 任健[1,2] 王志鹏 宋春丽 WANG Dong;REN Jian;WANG Zhi-peng;SONG Chun-i(College of Food and Biological Engineering,Qiqihar University,Heilongjiang Qiqihar 161006,China;Heilongjiang Engineering Research Center of Corn Staple Food Industrialization,Heilongjiang Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省玉米主食工业化工程技术研究中心,黑龙江齐齐哈尔161000

出　　处：《齐齐哈尔大学学报（自然科学版）》2023年第5期69-75,共7页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省百千万工程科技重大专项(2019ZX06B02);黑龙江省植物性食品加工技术优势特色学科科技攻关项目(YSTSXK202202);齐齐哈尔大学研究生创新科研项目(YJSCX2021044)。

摘　　要：分别采用中性蛋白酶和α-淀粉酶对黑珍珠糯玉米(浆)进行处理,而后干燥制得80目粉剂(分别命名为NP组和α-Amy组),分析酶处理对所制糯玉米粉分散性的影响。结果表明,中性蛋白酶的最适反应条件为:反应p H为6.5,酶添加量为15μmol/min,50℃恒温震荡水浴反应1.5 h。α-淀粉酶反应的最适条件为:反应p H为6.0,酶添加量为20μmol/min,60℃恒温震荡水浴反应1.0 h。相较于对照组,糯玉米改构产物的WSI升高了4倍(α-Amy组),其WHC、OHC显著升高(P<0.05),分别升高了28.15%(NP组)、75.46%(α-Amy组)。WAI降低了56.16%(α-Amy组);两种酶作用下的糯玉米改构产物的分散时间显著下降,由19.30 s(对照组)降低至10.00 s(NP组)和10.12 s(α-Amy组)。结果表明,不同酶制剂对黑珍珠糯玉米粉的WSI、WAI、WHC、OHC均会产生影响,进而影响其在水中的分散能力。Black pearl waxy corn pulps were firstly treated by neutral protease andα-amylase,and then dried and screened through 80 mesh.The obtained samples were named NP group andα-Amy group,respectively.The effects of neutral protease andα-amylase treatment on the dispersion of the prepared flours were analyzed.The results showed that the optimal conditions for enzymatic treatment of corn flour by neutral protease were pH 6.5,enzyme addition 15μmol/min,and enzymatic treatment at 50℃for 1.5h.The optimum conditions for enzymatic treatment of corn flour byα-amylase are pH 6,enzyme addition 20μmol/min,and enzymatic treatment at 60℃for 1.0 h.In comparison with the sample treated at room temperature(control),WSI increased over four folds(groupα-Amy),WHC and OHC of the flour increased significantly by 28.15%(group NP)and 75.46%(groupα-Amy),respectively(P<0.05).Accordingly,WAI decreased by 56.16%(groupα-Amy).Dispersion time of the flour obtained from alpha-amylase and neutral protease increased from 19.30 s(control)to 10.00 s(group NP)and 10.12 s(groupα-Amy).The results showed that enzymatic treatment could affect the WSI,WAI,WHC and OHC of the treated black pearl waxy corn flour,and therefore affect dispersion capacity of the obtained flour.

关 键 词：糯玉米粉 中性蛋白酶 Α-淀粉酶 分散性 改性 

分 类 号：S513[农业科学—作物学]