CN116806960A - 一种新型淀粉酶及其在发酵食品中的应用 - Google Patents

一种新型淀粉酶及其在发酵食品中的应用 Download PDF

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CN116806960A
CN116806960A CN202310716234.5A CN202310716234A CN116806960A CN 116806960 A CN116806960 A CN 116806960A CN 202310716234 A CN202310716234 A CN 202310716234A CN 116806960 A CN116806960 A CN 116806960A
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amylase
parts
novel
alginate
novel amylase
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陈俊辉
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Dumai Fujian Food Co ltd
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Abstract

本申请涉及生物技术领域，尤其涉及一种新型淀粉酶及其在发酵食品中的应用。包括以下各质量份数的原料：淀粉酶18‑22份，乳糖8‑12份，食用酵母提取物4‑6份，海藻酸盐1‑2份，酵母菌8‑12份，食用大豆蛋白1‑2份，无菌水60‑66份，所述淀粉酶为α‑淀粉酶、β‑淀粉酶和葡萄糖淀粉酶中的至少一种。获得的新型淀粉酶，通过超滤或者微滤技术后，其纯度高、品质稳定，同时其具有较高的催化能力和热稳定性。本申请的新型淀粉酶可用于制备各种发酵食品如酸奶、豆豉、面包等领域。

Description

一种新型淀粉酶及其在发酵食品中的应用
技术领域
本申请涉及生物技术领域，尤其涉及一种新型淀粉酶及其在发酵食品中的应用。
背景技术
发酵食品在人们的生活中有着广泛的应用，其中淀粉酶是一种重要的酶类，在制作发酵食品中发挥着重要的作用。现有的淀粉酶在应用过程中存在着酶效低、酶稳定性差的缺点，因此需要寻找一种新的淀粉酶来解决这些问题。
发明内容
本申请目的在于针对当前技术的不足，提供一种新型淀粉酶及其在发酵食品中的应用，新型淀粉酶，其具有较高的催化能力和热稳定性。
为实现上述目的，本申请提供如下技术方案：
一种新型淀粉酶，包括以下各质量份数的原料：淀粉酶18-22份，乳糖8-12份，食用酵母提取物4-6份，海藻酸盐1-2份，酵母菌8-12份，食用大豆蛋白1-2份，无菌水60-66份，所述淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶中的至少一种。
通过采用上述技术方案，淀粉酶：复合酶，由淀粉水解酶及糖化酶组成，可将淀粉分解成糖类物质，提供能量；乳糖：调整淀粉酶的活性，促进淀粉的水解；食用酵母提取物：含有多种维生素、氨基酸和矿物质等，可以促进淀粉酶的活性，并增强肠道菌群的平衡；海藻酸盐增强肠道黏膜屏障，提高免疫力，增强酶的活性、热稳定性；酵母菌：含有多种氨基酸和维生素，调节肠道菌群的平衡，增加营养价值；食用大豆蛋白：由大豆提取而来的蛋白质，有提高免疫力和增强肠道健康的作用。
优选的，所述淀粉酶由淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶按照质量比3:[1,5]:[1,2]的组合物。
优选的，所述淀粉酶由淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶按照质量比3:2:1的组合物。
优选的，所述海藻酸盐为海藻酸锌、海藻酸钙、海藻酸钠中的至少一种。
优选的，所述海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠按照质量比5:2:1的组合物。
通过采用上述技术方案，海藻酸盐可以形成酶的活性中心和底物之间的桥梁，促进酶和底物之间的结合，从而提高酶的催化效率；同时，海藻酸盐可以形成酶的保护层，防止酶受到环境的影响而发生构象变化或降解，从而提高酶的稳定性。不同的海藻酸盐在淀粉酶中的具体作用有所不同，海藻酸锌主要起到促进酶的催化作用；海藻酸钙主要起到增加酶的热稳定性的作用；海藻酸钠则既可以增加酶的催化效率，也可以增加酶的稳定性。海藻酸锌、海藻酸钙和海藻酸钠按照质量比5:2:1的组合物，通过它们之间的协同作用，大幅度提升淀粉酶稳定性催化效率。
优选的，所述新型淀粉酶的应用，用于发酵食品制作中。
优选的，所述新型淀粉酶的制备方法，包括按照质量份数，将淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸盐和无菌水混合均匀，调节pH值，并进行深度加工。
优选的，所述制备方法中的深度加工，包括超滤和微滤中的一种。
通过采用上述技术方案，超滤和微滤可以去除制备过程中淀粉酶中的大分子物质和不溶性杂质，如细胞壁、沉淀物、畸变颗粒等；超滤和微滤可以去除淀粉酶制备过程中的一些微生物和菌落，如细菌、真菌、毒素等，减少产品污染和质量不稳定的风险；通过对淀粉酶进行超滤和微滤，可以有效地提高淀粉酶的纯度，去除杂质和微生物等杂质，使产品更加纯净；超滤和微滤可以保障产品的质量和稳定性。
优选的，所述新型淀粉酶，其活性在pH值为4.5-6.0，温度为55-65℃时最佳。
优选的，所述最佳条件下，新型淀粉酶的活性为20000-30000U/g。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到发酵食品中，混合均匀后进行发酵。在食品工业中，该新型淀粉酶可用于制备各种发酵食品如酸奶、豆豉、面包等。以酸奶为例，该新型淀粉酶可在牛乳中添加进行催化淀粉分解，产生大量乳酸，并形成酸奶的质量和口感。
综上所述，本申请的有益技术效果：本申请的新型淀粉酶，通过超滤或者微滤技术后，其纯度高、品质稳定，同时其具有较高的催化能力和热稳定性。本申请的新型淀粉酶在发酵食品中应用，能够提高发酵产品的生产质量和口感。
具体实施方式
下面将结合实施例对本申请的实施方案进行详细描述，但是本领域技术人员将会理解，下列实施例仅用于说明本申请，而不应视为限制本申请的范围。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
实施例1
一种新型淀粉酶，包括以下各质量份数的原料：α-淀粉酶18g，乳糖8g，食用酵母提取物4g，海藻酸锌1g，酵母菌8g，食用大豆蛋白1g，无菌水60g。新型淀粉酶的制备方法，将上述的α-淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸锌和无菌水混合均匀，调节pH值为4.5，并进行超滤过滤。
获得的淀粉酶，其活性在pH值为4.5，温度为55℃时，淀粉酶的活性为20346U/g，最佳。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到酸奶发酵食品中，混合均匀后进行发酵。
实施例2
一种新型淀粉酶，包括以下各质量份数的原料：β-淀粉酶22g，乳糖12g，食用酵母提取物4g，海藻酸钙1g，酵母菌8g，食用大豆蛋白1g，无菌水66g。新型淀粉酶的制备方法，将上述的β-淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸钙和无菌水混合均匀，调节pH值为6.0，并进行微滤过滤。
获得的淀粉酶，其活性在pH值为6.0，温度为65℃时，淀粉酶的活性为22125U/g，最佳。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到豆豉发酵食品中，混合均匀后进行发酵。
实施例3
一种新型淀粉酶，包括以下各质量份数的原料：葡萄糖淀粉酶20g，乳糖10g，食用酵母提取物5g，海藻酸钠1.5g，酵母菌10g，食用大豆蛋白1.5g，无菌水63g。新型淀粉酶的制备方法，将上述的葡萄糖淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸钠和无菌水混合均匀，调节pH值为5.2，并进行微滤过滤。
获得的淀粉酶，其活性在pH值为5.2，温度为60℃时，淀粉酶的活性为23689U/g，最佳。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到面包发酵食品中，混合均匀后进行发酵。
实施例4
一种新型淀粉酶，包括以下各质量份数的原料：葡萄糖淀粉酶20g，乳糖10g，食用酵母提取物5g，海藻酸盐1.5g，酵母菌10g，食用大豆蛋白1.5g，无菌水63g。新型淀粉酶的制备方法，将上述的葡萄糖淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸钠和无菌水混合均匀，调节pH值为5.2，并进行微滤过滤。
海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠按照质量比5:2:1的组合物。
获得的淀粉酶，其活性在pH值为5.2，温度为60℃时，淀粉酶的活性为23782U/g，最佳。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到面包发酵食品中，混合均匀后进行发酵。
实施例5
一种新型淀粉酶，包括以下各质量份数的原料：淀粉酶20g，乳糖10g，食用酵母提取物5g，海藻酸盐1.5g，酵母菌10g，食用大豆蛋白1.5g，无菌水63g。新型淀粉酶的制备方法，将上述的淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸钠和无菌水混合均匀，调节pH值为5.2，并进行微滤过滤。
淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶按照质量比3:1:1的组合物。
海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠按照质量比5:2:1的组合物。
获得的淀粉酶，其活性在pH值为5.2，温度为60℃时，淀粉酶的活性为25632U/g，最佳。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到面包发酵食品中，混合均匀后进行发酵。
实施例6
一种新型淀粉酶，包括以下各质量份数的原料：淀粉酶20g，乳糖10g，食用酵母提取物5g，海藻酸盐1.5g，酵母菌10g，食用大豆蛋白1.5g，无菌水63g。新型淀粉酶的制备方法，将上述的淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸钠和无菌水混合均匀，调节pH值为5.2，并进行微滤过滤。
淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶按照质量比3:5:2的组合物。
海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠按照质量比5:2:1的组合物。
获得的淀粉酶，其活性在pH值为5.2，温度为60℃时，淀粉酶的活性为28945U/g，最佳。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到面包发酵食品中，混合均匀后进行发酵。
实施例7
一种新型淀粉酶，包括以下各质量份数的原料：淀粉酶20g，乳糖10g，食用酵母提取物5g，海藻酸盐1.5g，酵母菌10g，食用大豆蛋白1.5g，无菌水63g。新型淀粉酶的制备方法，将上述的淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸钠和无菌水混合均匀，调节pH值为5.2，并进行微滤过滤。
淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶按照质量比3:2:1的组合物。
海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠按照质量比5:2:1的组合物。
获得的淀粉酶，其活性在pH值为5.2，温度为60℃时，淀粉酶的活性为30024U/g，最佳。
新型淀粉酶在发酵食品中的应用，将制备好的新型淀粉酶制剂加入到面包发酵食品中，混合均匀后进行发酵。
对比例1
与实施例7相同，不同之处在于，没有添加海藻酸盐。
性能测试
新型淀粉酶活力的测定：采用QB/T2306-97方法进行检测，测定方法如下：1.酶液制备：用缓冲液配制成酶溶液，使其最终酶浓度控制在65U/mL-70U/mL范围之内。2.测定：(1)吸取可溶性淀粉溶液(20g/L)20mL和磷酸缓冲液5mL于试管中。在60℃恒温水浴中预热3min-5min。(2)加入稀释好的待测酶液1.00mL，立即计时，摇匀，准确反应5min。(3)立即吸取1.00mL反应液移入预先装有0.1mol/LHCl0.5mL和5mL稀碘液的试管中摇匀。(4)以0.1mol/LHCl0.5mL和5mL稀碘液的混合液作空白，于660nm波长下，用10mm比色皿迅速测定吸光度(A)。根据吸光度查表，求得测试酶液的浓度(C)。3.计算：X＝C×N×16.67式中：X-样品的酶活力U/g；C测试的酶液浓度U/mL；N-样品的稀释倍数；16.67-换算常数。所得结果表示至整数；
纯度测试：使用SDS-PAGE凝胶电泳法进行测定；
热稳定性测试：将新型淀粉酶加热至70℃，并持续加热30分钟，然后进行酶活力测试；结果见表1。
表1
从由表1可知，实施例1-6获得新型淀粉酶的酶活力在20000-30000U/g之间，纯度大于98％，热稳定性大于90％，本申请的新型淀粉酶具有优异的酶活力，纯度高、热稳定性高。实施例4与实施例1-3对比来看，采用海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠的组合物的性能要比单独组合的性能更优异，热稳定性(酶活性率)从91.7％提升至92.7％。
实施例5-7与实施例1-3对比来看，采用复合的淀粉酶由淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶组成组合物和海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠的组合物的性能要比单独组合的性能更优异，酶活力及稳定性都提升。
从由表1可知，实施例1-7与对比例1来看，本申请的新型淀粉酶没有添加海藻酸盐时，其酶活力、热稳定性高大幅度下降，酶活力从20000-30000U/g降为8793U/g，热稳定性从90％以上，降为70.9％。
以上实施例仅用以解释说明本发明的技术方案而非对其限制，尽管上述实施例对本发明进行了具体的说明，相关技术人员应当理解，依然可对本发明的具体实施方式进行修改或者等同替换，而未脱离本发明精神和范围的任何修改和等同替换，其均应涵盖在本发明的权利要求范围之中。

Claims (10)

1.一种新型淀粉酶，其特征在于，包括以下各质量份数的原料：淀粉酶18-22份，乳糖8-12份，食用酵母提取物 4-6份，海藻酸盐1-2份，酵母菌8-12份，食用大豆蛋白1-2份，无菌水60-66份，所述淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶中的至少一种。
2.根据权利要求1所述一种新型淀粉酶，其特征在于，所述淀粉酶由淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶按照质量比3:[1,5]:[1,2]的组合物。
3.根据权利要求2所述一种新型淀粉酶，其特征在于，所述淀粉酶由淀粉酶为α-淀粉酶、β-淀粉酶和葡萄糖淀粉酶按照质量比3:2:1的组合物。
4.根据权利要求1所述一种新型淀粉酶，其特征在于，所述海藻酸盐为海藻酸锌、海藻酸钙、海藻酸钠中的至少一种。
5.根据权利要求4所述一种新型淀粉酶，其特征在于，所述海藻酸盐为海藻酸锌、海藻酸钙和海藻酸钠按照质量比5:2:1的组合物。
6.根据权利要求1所述一种新型淀粉酶，其特征在于，所述新型淀粉酶的应用，用于发酵食品制作中。
7.根据权利要求1所述一种新型淀粉酶，其特征在于，所述新型淀粉酶的制备方法，包括按照质量份数，将淀粉酶、乳糖、食用酵母提取物、酵母菌、食用大豆蛋白、海藻酸盐和无菌水混合均匀，并进行深度加工。
8.根据权利要求7所述一种新型淀粉酶，其特征在于，所述制备方法中的深度加工，包括超滤和微滤中的一种。
9.根据权利要求1所述一种新型淀粉酶，其特征在于，所述新型淀粉酶，其活性在pH值为4.5-6.0，温度为55-65℃时最佳。
10.根据权利要求9所述一种新型淀粉酶，其特征在于，所述最佳条件下，新型淀粉酶的活性为20000-30000 U/g。
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