燕麦淀粉为基质的脂肪替代品的研究
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摘要
本文以燕麦淀粉为原料,采用耐高温α-淀粉酶为生物酶制剂,探讨酶解反应的最佳工艺条件,并通过控制酶的添加量,制备不同DE值的样品。研究以燕麦淀粉为基质的脂肪替代品(OSFS)的DE值范围的选择以及各种理化性质和并将其应用在重油蛋糕中替代蛋糕中的油脂。
以燕麦为原料通过碾磨制备燕麦粉,采用正己烷对物料进行浸出脱脂,得到脱脂燕麦,用碱溶酸沉法分离脱脂燕麦粉中的蛋白质,制备的燕麦淀粉各项指标均符合食用小麦淀粉优级品的标准。在底物浓度为15%、反应时间为20min、温度90℃的条件下,分别添加3.4、5.1、6.8、8.5、10.2、11.9、13.6、15.3、17.0U/g的耐高温α-淀粉酶,制备出DE值为1.16、1.79、2.39、2.93、3.73、4.11、4.83、5.15、5.87的样品。
表观黏度随剪切速率和温度的增加而下降。浓度大于30%时,样品表观黏度较大。凝胶强度随DE值的增大和样品浓度的下降而下降。浓度小于25%时,体系无法形成凝胶。凝胶温度随DE值的增大而下降。不同DE值样品在小应力(1.907Pa)以下的范围内具有较好的线性关系。在1.2Pa的应力下、90～0℃范围内进行的温度扫描结果表明,DE值为1.16和1.79的样品凝胶温度过高。DE值为5.87的样品凝胶温度过低。随DE值的增大,样品的持水性、持油性、冻融稳定性、乳化性、乳化稳定性均呈下降趋势,其中4.83、5.15、5.87的样品冻融稳定性、乳化性和乳化稳定性较差。
酶解后的燕麦淀粉吸湿性、透明度、溶解度较原淀粉有所增加,保湿性较原淀粉有所下降,且DE值越大,吸湿性越强,透明度、溶解度也越大,保湿性越差。用二级吸附动力学模型拟合样品在RH85%环境中的吸湿动力学和在RH38%环境中的保湿动力学效果比较好,所拟合的曲线近似线性,相关系数R2达0.999 8以上,并且计算得到的q值qe/cal与实验值qe/exp较为接近。
燕麦原淀粉的颗粒为几何外形不规则状,有椭圆型和棱角型、偏光十字明显,脐点位于颗粒中心、结晶结构属于A型。酶解后的燕麦淀粉颗粒形态不一,象不规则的碎石块,有明显的棱角,并有一定程度的侵蚀,表面有凹洞和损伤、偏光十字特性基本消失、A型结晶结构受到破坏。
以燕麦淀粉为基质的脂肪替代品(OSFS)在重油蛋糕体系内具有良好的模拟脂肪的功能,DE值为2.39、2.93、3.73的样品能够很好的替代蛋糕中脂肪,其中2.39为最佳DE值。从外观、理化参数和质构等方面考虑,浓度为25%的OSFS能够较好的替代蛋糕中的油脂,40%以内的脂肪替代量可以被接受,其中20%脂肪替代量与传统高脂重油蛋糕的各指标最接近为最佳脂肪替代量。
The optimum conditions of enzymatic reaction was discusse,different degrees of hydrolysis (DE) samples were made by using high temperatureα-amylase hydrolyze oat starches. The DE value of oat starch-based fat substitutes was selected. the physicochemical properties and application in high-ratio cake of oat starch-based fat substitutes was studied.
Oat starch was prepared by milling, defatting with n-hexane and isolating oat protein by the methed of alkali-solution and acid-isolation.The physicochemical indexes of oat starch met the standard of wheat edible starch-grade product.On the condition of substrate concentration15%, reaction time 20min, temperature 90℃, enzyme additive quantity 3.4, 5.1,6.8, 8.5,10.2,11.9, 13.6, 15.3,17U/g,the different DE values of 2.39, 116, 1.79, 2.93, 3.73, 4.11, 4.83,5.15,5.87 were made.
The apparent viscosity decreased as the shear rate and the temperature increased.and the apparent viscosity was too big when the concentration of different DE value samples is high than 30%.the gel strength increased as DE values increased and concentration declined. They can not form gel when the concentration of different DE value samples is lower than 25%.The gelling point decreased as DE values increased.the different DE samples had a better linear relationship when the stress was than 1.907Pa. The gelling point of The samples whose DE value were 1.16 and 1.79 were too high, Under the condition of stress 1.2Pa,temprature 90～0℃.The water (oil) binding capacity,freeze-thaw stability , emulsibility and emulsion stability of samples decreased as DE values increased. the reeze-thaw stability , emulsibility and emulsion stability of the samples whose DE values were 4.83,5.15,5.87 were poor.
The hygroscopicity,solubility,transparency of samples increased after enzymolysis.the hygroscopicity, solubility,transparency of samples increased as the DE values increased.the moisture retention was opposite.the second-order model of adsorption kinetic equation could characterize the moisture absorption(RH85%) and retention(RH38%) process very well and the relation coefficients all were higher than 0.999 8.
The granule of the Oat starch were geometry contour anomalous shape,assuming the elliptic type and the edges and corners. "+"-shape polarization crosses can be observed apparently,the umbilical point was at the center of starch granules.The crystalline structure is A-type.After enzymolysis,the shape of granule varies, like the anomalous chippings, having the obvious edges and corners, the surface have the cavitypit and the damage.polarization crosses properties was mainly disappeared,A-type crystalline structure was destroyed.
OSFS can replace the fat in high-ratio cake well, OSFS whose DE value were 2.39, 2.93, 3.73 were good fat substitute.OSFS whose DE value was 2.39 was the best fat substitute.OSFS of the density is 25% can succeed replace the fat within 40% in high-ratio cake, 20% for best fat substitution quantity,according to Appearance, physicochemical parameters and texture of the cake.
以燕麦为原料通过碾磨制备燕麦粉,采用正己烷对物料进行浸出脱脂,得到脱脂燕麦,用碱溶酸沉法分离脱脂燕麦粉中的蛋白质,制备的燕麦淀粉各项指标均符合食用小麦淀粉优级品的标准。在底物浓度为15%、反应时间为20min、温度90℃的条件下,分别添加3.4、5.1、6.8、8.5、10.2、11.9、13.6、15.3、17.0U/g的耐高温α-淀粉酶,制备出DE值为1.16、1.79、2.39、2.93、3.73、4.11、4.83、5.15、5.87的样品。
表观黏度随剪切速率和温度的增加而下降。浓度大于30%时,样品表观黏度较大。凝胶强度随DE值的增大和样品浓度的下降而下降。浓度小于25%时,体系无法形成凝胶。凝胶温度随DE值的增大而下降。不同DE值样品在小应力(1.907Pa)以下的范围内具有较好的线性关系。在1.2Pa的应力下、90～0℃范围内进行的温度扫描结果表明,DE值为1.16和1.79的样品凝胶温度过高。DE值为5.87的样品凝胶温度过低。随DE值的增大,样品的持水性、持油性、冻融稳定性、乳化性、乳化稳定性均呈下降趋势,其中4.83、5.15、5.87的样品冻融稳定性、乳化性和乳化稳定性较差。
酶解后的燕麦淀粉吸湿性、透明度、溶解度较原淀粉有所增加,保湿性较原淀粉有所下降,且DE值越大,吸湿性越强,透明度、溶解度也越大,保湿性越差。用二级吸附动力学模型拟合样品在RH85%环境中的吸湿动力学和在RH38%环境中的保湿动力学效果比较好,所拟合的曲线近似线性,相关系数R2达0.999 8以上,并且计算得到的q值qe/cal与实验值qe/exp较为接近。
燕麦原淀粉的颗粒为几何外形不规则状,有椭圆型和棱角型、偏光十字明显,脐点位于颗粒中心、结晶结构属于A型。酶解后的燕麦淀粉颗粒形态不一,象不规则的碎石块,有明显的棱角,并有一定程度的侵蚀,表面有凹洞和损伤、偏光十字特性基本消失、A型结晶结构受到破坏。
以燕麦淀粉为基质的脂肪替代品(OSFS)在重油蛋糕体系内具有良好的模拟脂肪的功能,DE值为2.39、2.93、3.73的样品能够很好的替代蛋糕中脂肪,其中2.39为最佳DE值。从外观、理化参数和质构等方面考虑,浓度为25%的OSFS能够较好的替代蛋糕中的油脂,40%以内的脂肪替代量可以被接受,其中20%脂肪替代量与传统高脂重油蛋糕的各指标最接近为最佳脂肪替代量。
The optimum conditions of enzymatic reaction was discusse,different degrees of hydrolysis (DE) samples were made by using high temperatureα-amylase hydrolyze oat starches. The DE value of oat starch-based fat substitutes was selected. the physicochemical properties and application in high-ratio cake of oat starch-based fat substitutes was studied.
Oat starch was prepared by milling, defatting with n-hexane and isolating oat protein by the methed of alkali-solution and acid-isolation.The physicochemical indexes of oat starch met the standard of wheat edible starch-grade product.On the condition of substrate concentration15%, reaction time 20min, temperature 90℃, enzyme additive quantity 3.4, 5.1,6.8, 8.5,10.2,11.9, 13.6, 15.3,17U/g,the different DE values of 2.39, 116, 1.79, 2.93, 3.73, 4.11, 4.83,5.15,5.87 were made.
The apparent viscosity decreased as the shear rate and the temperature increased.and the apparent viscosity was too big when the concentration of different DE value samples is high than 30%.the gel strength increased as DE values increased and concentration declined. They can not form gel when the concentration of different DE value samples is lower than 25%.The gelling point decreased as DE values increased.the different DE samples had a better linear relationship when the stress was than 1.907Pa. The gelling point of The samples whose DE value were 1.16 and 1.79 were too high, Under the condition of stress 1.2Pa,temprature 90～0℃.The water (oil) binding capacity,freeze-thaw stability , emulsibility and emulsion stability of samples decreased as DE values increased. the reeze-thaw stability , emulsibility and emulsion stability of the samples whose DE values were 4.83,5.15,5.87 were poor.
The hygroscopicity,solubility,transparency of samples increased after enzymolysis.the hygroscopicity, solubility,transparency of samples increased as the DE values increased.the moisture retention was opposite.the second-order model of adsorption kinetic equation could characterize the moisture absorption(RH85%) and retention(RH38%) process very well and the relation coefficients all were higher than 0.999 8.
The granule of the Oat starch were geometry contour anomalous shape,assuming the elliptic type and the edges and corners. "+"-shape polarization crosses can be observed apparently,the umbilical point was at the center of starch granules.The crystalline structure is A-type.After enzymolysis,the shape of granule varies, like the anomalous chippings, having the obvious edges and corners, the surface have the cavitypit and the damage.polarization crosses properties was mainly disappeared,A-type crystalline structure was destroyed.
OSFS can replace the fat in high-ratio cake well, OSFS whose DE value were 2.39, 2.93, 3.73 were good fat substitute.OSFS whose DE value was 2.39 was the best fat substitute.OSFS of the density is 25% can succeed replace the fat within 40% in high-ratio cake, 20% for best fat substitution quantity,according to Appearance, physicochemical parameters and texture of the cake.
引文
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