酶解制备富含β-葡聚糖的燕麦饮料及其组分研究  

Research on preparation of oat beverage rich inβ-glucan by enzymatichydrolysis and its components

作　　者：张霄宇 李运冉 陈琛 钱明辉 沈可洁 姚坚斌 郑建永 ZHANG Xiaoyu;LI Yunran;CHEN Chen;QIAN Minhui;SHEN Kejie;YAO Jianbin;ZHENG Jianyong(Zhejiang Delthin Food Technology Co.,Ltd.,Jiaxing 314000,China;College of Biotechnology and Bioengineering,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江德馨食品科技股份有限公司,浙江嘉兴314000 [2]浙江工业大学生物工程学院,浙江杭州310014

出　　处：《发酵科技通讯》2024年第3期180-186,共7页Bulletin of Fermentation Science and Technology

摘　　要：以燕麦粉为原料,采用复合酶对燕麦淀粉进行酶解来制备富含β-葡聚糖的燕麦饮料。以可溶性固形物为指标,考察燕麦淀粉的酶解程度,结合燕麦β-葡聚糖质量浓度,对酶解温度、酶添加量、酶解时间和复合酶组成4个条件进行研究,确定了最佳酶解工艺。此外还对燕麦蛋白氨基酸、脂肪酸的组成以及酶解前后燕麦香气物质的变化情况进行了研究,发现燕麦饮料的酸性主要是乙酸带来的,经过酶解后可以改善其酸性,并且使其丰富香气成分。该研究为燕麦饮料的开发提供了理论支持,为燕麦资源的多元化利用提供了新方向。Oat starch underwent enzymatic hydrolysis using a complex enzyme to produce an oat beverage enriched withβ-glucan.Enzymolysis temperature,enzyme addition amount,enzymolysis time and composition of complex enzyme were studied in combination with the content ofβ-glucan in oat.The optimal enzymolysis process was determined.In addition,the composition of amino acids and fatty acids of oat protein and the changes of oat aroma substances before and after enzymatic hydrolysis were also studied.It was found that the acidity of oat beverage was mainly brought by acetic acid,and the acidity of oat beverage could be improved by enzymatic hydrolysis,and the aroma components could be enriched.This study provides theoretical support for the development of oat beverage and lays a foundation for the diversified utilization of oat resources.

关 键 词：燕麦 Β-葡聚糖 氨基酸 脂肪酸 香气物质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]