CN111187763A - Complex enzyme preparation for oat hydrolysis and application thereof - Google Patents

Complex enzyme preparation for oat hydrolysis and application thereof Download PDF

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Publication number
CN111187763A
CN111187763A CN201911154198.8A CN201911154198A CN111187763A CN 111187763 A CN111187763 A CN 111187763A CN 201911154198 A CN201911154198 A CN 201911154198A CN 111187763 A CN111187763 A CN 111187763A
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oat
mass
hydrolysis
mass portion
stirrer
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程瑛
王冠
吕梦娴
周樱
詹志春
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Wuhan Sunhy Biological Co ltd
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Wuhan Sunhy Biological Co ltd
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    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
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    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
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    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
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    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
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    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
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    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01011—Dextranase (3.2.1.11)

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Abstract

the invention provides a complex enzyme preparation for oat hydrolysis, which comprises 0.5-1 part by mass of cellulase, 5-10 parts by mass of glucanase, 0.1-1 part by mass of alkaline protease, 0.1-0.5 part by mass of neutral protease, 0.05-0.5 part by mass of medium temperature α -amylase and 0.1-0.5 part by mass of glucoamylase.

Description

Complex enzyme preparation for oat hydrolysis and application thereof
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of enzyme preparations, in particular to a complex enzyme preparation for oat hydrolysis and application thereof.
[ background of the invention ]
the oat contains rich nutritional active ingredients, mainly comprises oat dietary fiber (the main ingredient is β -glucan), oat protein, oat antioxidant substances, oat fat and the like, wherein the oat β -glucan is the main ingredient of the cell walls of endosperm and aleurone layers of cereal plants, the oat and barley content in the cereal is higher, and the oat and barley content is mainly enriched in the aleurone layer and the aleurone layer.
The preparation of the oat protein mostly adopts methods of alkali extraction and acid precipitation, enzyme extraction and acid precipitation, ultrasonic extraction, enzymolysis extraction and the like, and among the methods, the enzymolysis extraction has the advantages of high efficiency and safety, low cost, simple equipment, easy operation, high extraction rate and the like. However, most of the existing enzymolysis extraction methods are only used for extracting single enzyme preparation, the combined use of the complex enzyme preparation is rare, and basically, the combined use of the complex enzyme preparation is only used on the basis of protease, so that the sweetness of the finished oat product is lower.
In view of the above, there is a need to provide a novel complex enzyme preparation for oat hydrolysis and application thereof to overcome the above defects.
[ summary of the invention ]
The invention aims to provide a compound enzyme preparation for oat hydrolysis, which is applied to oat finished products, and has the advantages of reduced viscosity of oat hydrolyzed protein, increased content of reducing sugar and improved sweet taste of the oat finished products.
in order to achieve the aim, the invention provides a complex enzyme preparation for oat hydrolysis, which comprises 0.5-1 part by mass of cellulase, 5-10 parts by mass of glucanase, 0.1-1 part by mass of alkaline protease, 0.1-0.5 part by mass of neutral protease, 0.05-0.5 part by mass of medium temperature α -amylase and 0.1-0.5 part by mass of glucoamylase.
specifically, the mass parts of the alkaline protease, the neutral protease and the medium temperature α -amylase are respectively 0.3-0.8 part, 0.3-0.5 part and 0.1-0.2 part.
specifically, the cellulase is 0.8 part by mass, the glucanase is 8 parts by mass, the alkaline protease is 0.2 part by mass, the neutral protease is 0.4 part by mass, the medium temperature α -amylase is 0.3 part by mass, and the glucoamylase is 0.2 part by mass.
4. The application of the complex enzyme preparation for oat hydrolysis comprises the following steps:
s100: stirring oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, and adding the oat powder into warm water to prepare oat hydrolysate;
s101, pouring an oat aqueous solution into a stirrer, and adding cellulase, glucanase, alkaline protease, neutral protease, medium-temperature α -amylase and glucoamylase into the stirrer for hydrolysis to obtain an oat protein hydrolysate, wherein the temperature in the stirrer is 50-55 ℃, and the hydrolysis time is 2 hours;
s102: inactivating enzyme of the obtained oat hydrolyzed protein liquid at a first preset temperature of 80 ℃ for a first preset time of 15 min;
s103: and cooling and filtering the oat hydrolyzed protein liquid after enzyme deactivation to obtain supernatant filtrate and lower-layer residues, taking the supernatant filtrate to detect the content of soluble reducing sugar and soluble glucan, drying the lower-layer residues in a drying oven, and collecting the dried lower-layer residues.
Specifically, the rotating speed of the stirrer is 300r/min, the stirring time of the stirrer is 10min, and the temperature of the warm water is 50-55 ℃.
specifically, the cellulase is 0.5-1.0 part by mass, the glucanase is 5.0-10.0 parts by mass, the alkaline protease is 0.1-1.0 part by mass, the neutral protease is 0.1-0.5 part by mass, the medium temperature α -amylase is 0.05-0.5 part by mass, and the glucoamylase is 0.1-0.5 part by mass.
Specifically, the mass ratio of the oat flour to the warm water is 1: 5-1: 25.
specifically, the temperature of the oven is 50 ℃.
Compared with the prior art, the compound enzyme preparation for oat hydrolysis provided by the invention has the beneficial effects that when the compound enzyme preparation is applied to an oat finished product, the viscosity of oat hydrolyzed protein is reduced, the content of reducing sugar is increased, and the sweet taste of the oat finished product is improved.
[ detailed description ] embodiments
In order to make the objects, technical solutions and advantageous effects of the present invention more apparent, the present invention is further described in detail with reference to the following detailed description. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
the invention provides a complex enzyme preparation for oat hydrolysis, which comprises 0.5-1 part by mass of cellulase, 5-10 parts by mass of glucanase, 0.1-1 part by mass of alkaline protease, 0.1-0.5 part by mass of neutral protease, 0.05-0.5 part by mass of medium temperature α -amylase and 0.1-0.5 part by mass of glucoamylase.
specifically, the mass parts of the alkaline protease, the neutral protease, the medium temperature α -amylase and the glucoamylase are respectively 0.3-0.8 part, 0.3-0.5 part and 0.1-0.2 part.
specifically, the mass parts of the cellulase, the dextranase and the alkaline protease are respectively 0.8, 0.2, 0.4, 0.1 and 0.2, respectively.
The application of the complex enzyme preparation for oat hydrolysis comprises the following steps:
s100: stirring oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, and adding the oat powder into warm water to prepare oat hydrolysate;
s101, pouring the oat water solution into a stirrer, and adding cellulase, glucanase, alkaline protease, neutral protease, medium-temperature α -amylase and glucoamylase into the stirrer for hydrolysis to obtain oat protein hydrolysate, wherein the temperature in the stirrer is 50-55 ℃, and the hydrolysis time is 2 hours.
S102: inactivating enzyme of the obtained oat hydrolyzed protein liquid at a first preset temperature of 80 ℃ for a first preset time of 15min,
s103: cooling and filtering the oat hydrolyzed protein liquid after enzyme deactivation to obtain supernatant filtrate and lower-layer residues, taking the supernatant filtrate to detect the content of soluble reducing sugar and soluble glucan, drying the lower-layer residues in an oven, and collecting the dried residues, wherein the temperature of the oven is 50 ℃.
Specifically, the rotating speed of the stirrer is 300r/min, the stirring time of the stirrer is 10min, and the temperature of warm water is 50-55 ℃.
specifically, the mass parts of the cellulase, the dextranase and the alkaline protease are respectively 0.5-1.0 part, 5.0-10.0 parts, 0.1-1.0 part, 0.1-0.5 part, 0.05-0.5 part and 0.1-0.5 part, respectively.
Specifically, the mass ratio of oat flour to warm water is 1: 5-1: 25.
example 1:
stirring oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, adding the oat powder into warm water to prepare oat hydrolysate with the material-to-liquid ratio of 1: 5, pouring the oat aqueous solution into the stirrer, adding 0.5 part of alkaline protease, 0.4 part of neutral protease, 0.4 part of medium-temperature α -amylase and 0.15 part of glucoamylase into the stirrer to hydrolyze for 2 hours to obtain oat protein hydrolysate, and collecting dried residues, wherein the temperature in the stirrer is 55 ℃.
Example 2:
stirring oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, adding the oat powder into warm water to prepare oat hydrolysate with the material-to-liquid ratio of 1: 15, pouring the oat hydrolysate into the stirrer, adding 0.8 part of cellulase, 8 parts of dextranase, 0.5 part of alkaline protease, 0.2 part of neutral protease, 0.1 part of medium temperature α -amylase and 0.2 part of glucoamylase into the stirrer for hydrolysis for 2 hours to obtain oat hydrolysate protein liquid, and collecting dried residues, wherein the temperature in the stirrer is 55 ℃.
Example 3:
stirring oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, adding the oat powder into warm water to prepare oat hydrolysate with the material-to-liquid ratio of 1: 15, pouring the oat aqueous solution into the stirrer, adding 1 part of cellulase, 10 parts of glucanase, 0.8 part of alkaline protease, 0.5 part of neutral protease, 0.5 part of medium temperature α -amylase and 0.2 part of glucoamylase into the stirrer for hydrolysis for 2 hours to obtain oat protein hydrolysate, and collecting dried residues, wherein the temperature in the stirrer is 55 ℃.
Comparative example 1:
and (2) stirring the oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, adding the oat powder into warm water, and preparing a mixture liquid ratio of 1: 5, oat hydrolysate; pouring the oat water solution into a stirrer for hydrolysis for 2h to obtain oat protein hydrolysate liquid; wherein the temperature in the stirrer was 55 ℃.
Comparative example 2:
and (2) stirring the oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, adding the oat powder into warm water, and preparing a mixture liquid ratio of 1: 15 of an oat hydrolysate; pouring the oat water solution into a stirrer for hydrolysis for 2h to obtain oat protein hydrolysate liquid; wherein the temperature in the stirrer was 55 ℃.
Comparative example 3:
and (2) stirring the oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, adding the oat powder into warm water, and preparing a mixture liquid ratio of 1: 25 of an oat hydrolysate; pouring the oat water solution into a stirrer for hydrolysis for 2h to obtain oat protein hydrolysate liquid; wherein the temperature in the stirrer was 55 ℃.
The oat hydrolysate prepared in the examples 1-3 and the comparative examples 1-3 are inactivated at 80 ℃ for 15min, cooled and filtered to obtain supernatant filtrate and lower-layer residues, part of the supernatant filtrate and the lower-layer residues obtained in the examples 1-3 and the comparative examples 1-3 are respectively taken from the filtered supernatant, the soluble reducing sugar content is detected by using a DNS method, the soluble glucan content is detected by using a Congo red dyeing method, the residues are dried at 50 ℃ in an oven, the residues are collected, and the residue rate (the residue rate refers to the ratio of the dry weight of the residues after enzymolysis to the dry weight of powder before enzymolysis) is calculated.
The data of the oat hydrolysate prepared in examples 1 to 3 and comparative examples 1 to 3 are shown in table 1 below,
table 1:
Figure RE-GDA0002445316930000061
comparative examples 1, 2 and 3 have no complex enzyme preparation added, and example 1 is different from examples 2 and 3 in that example 1 has no protease and amylase added, and examples 2 and 3 have different ratios of the complex enzyme preparation added; comparative examples 1, 2, 3 differ in the ratio of oat flour to warm water.
As can be seen from Table 1, the residue rates of the hydrolyzed oat proteins provided in examples 1 to 3 are lower than those of comparative examples 1 to 3, and the content of soluble reducing sugar is significantly increased with little variation in the content of soluble glucan, so that the viscosity of the hydrolyzed oat protein after enzymatic hydrolysis is reduced, the content of reducing sugar is increased, and the sweetness of the finished oat product is improved.
The invention is not limited solely to that described in the specification and embodiments, and additional advantages and modifications will readily occur to those skilled in the art, so that the invention is not limited to the specific details, representative apparatus, and examples shown and described herein, without departing from the spirit and scope of the general concept as defined by the appended claims and their equivalents.

Claims (8)

1. A complex enzyme preparation for oat hydrolysis is characterized by comprising 0.5-1 part by mass of cellulase, 5-10 parts by mass of glucanase, 0.1-1 part by mass of alkaline protease, 0.1-0.5 part by mass of neutral protease, 0.05-0.5 part by mass of medium temperature α -amylase and 0.1-0.5 part by mass of glucoamylase.
2. the complex enzyme preparation for oat hydrolysis according to claim 1, wherein the mass portion of the alkaline protease is 0.3-0.8, the mass portion of the neutral protease is 0.3-0.5, the mass portion of the medium temperature α -amylase is 0.3-0.5, and the mass portion of the glucoamylase is 0.1-0.2.
3. the complex enzyme preparation for oat hydrolysis according to claim 1, wherein the mass portion of the cellulase is 0.8, the mass portion of the glucanase is 8, the mass portion of the alkaline protease is 0.2, the mass portion of the neutral protease is 0.4, the mass portion of the mesophilic α -amylase is 0.3, and the mass portion of the glucoamylase is 0.2.
4. The application of the complex enzyme preparation for oat hydrolysis is characterized by comprising the following steps:
s100: stirring oat rice into oat powder by using a stirrer, sieving the oat powder by using a 40-mesh sieve, and adding the oat powder into warm water to prepare oat hydrolysate;
s101, pouring an oat aqueous solution into a stirrer, and adding cellulase, glucanase, alkaline protease, neutral protease, medium-temperature α -amylase and glucoamylase into the stirrer for hydrolysis to obtain an oat protein hydrolysate, wherein the temperature in the stirrer is 50-55 ℃, and the hydrolysis time is 2 hours;
s102: inactivating enzyme of the obtained oat hydrolyzed protein liquid at a first preset temperature of 80 ℃ for a first preset time of 15 min;
s103: and cooling and filtering the oat hydrolyzed protein liquid after enzyme deactivation to obtain supernatant filtrate and lower-layer residues, taking the supernatant filtrate to detect the content of soluble reducing sugar and soluble glucan, drying the lower-layer residues in a drying oven, and collecting the dried lower-layer residues.
5. The application of the complex enzyme preparation for oat hydrolysis as claimed in claim 4, wherein the rotation speed of the stirrer is 300r/min, the stirring time of the stirrer is 10min, and the temperature of the warm water is 50-55 ℃.
6. the use of the complex enzyme preparation for oat hydrolysis according to claim 4, wherein the mass portion of the cellulase is 0.5-1.0, the mass portion of the glucanase is 5.0-10.0, the mass portion of the alkaline protease is 0.1-1.0, the mass portion of the neutral protease is 0.1-0.5, the mass portion of the mesophilic α -amylase is 0.05-0.5, and the mass portion of the glucoamylase is 0.1-0.5.
7. The application of the complex enzyme preparation for oat hydrolysis as claimed in claim 4, wherein the mass ratio of oat flour to warm water is 1: 5-1: 25.
8. the use of a complex enzyme preparation for oat hydrolysis according to claim 4, characterized in that the temperature of the oven is 50 ℃.
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Cited By (3)

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CN111772071A (en) * 2020-07-13 2020-10-16 河南叮当牛食品有限公司 Pure plant oat milk and preparation method thereof
CN114209007A (en) * 2021-12-23 2022-03-22 优源创(厦门)生物科技有限公司 Preparation method of oat primary pulp
CN114868852A (en) * 2022-03-08 2022-08-09 武汉新华扬生物股份有限公司 Compound enzyme preparation for liquid oat base material and use method thereof

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CN111772071A (en) * 2020-07-13 2020-10-16 河南叮当牛食品有限公司 Pure plant oat milk and preparation method thereof
CN114209007A (en) * 2021-12-23 2022-03-22 优源创(厦门)生物科技有限公司 Preparation method of oat primary pulp
CN114868852A (en) * 2022-03-08 2022-08-09 武汉新华扬生物股份有限公司 Compound enzyme preparation for liquid oat base material and use method thereof

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Application publication date: 20200522