中国食品添加剂2025，Vol.36Issue(8)：38-44,7.DOI:10.19804/j.issn1006-2513.2025.8.006
预酶解对黑糯玉米全粉品质及体外消化特性的影响
Effects of pre-enzymatic hydrolysis on the quality and in vitro digestion characteristics of black glutinous maize flour
摘要
Abstract
In order to investigate the effects of bio-enzymes processing methods on the quality and in vitro digestion characteristics of whole corn flour,black pearl glutinous corn was used as raw material,neutral protease,cellulase and α-amylase were used for single and complex enzymatic hydrolysis.The color,quality and digestion related characteristics of black glutinous corn whole flour were compared and analyzed.The results showed that the brightness of black glutinous corn whole flour decreased after enzymatic hydrolysis,and the flour subjected to α-amylase-involved treatments exhibited relatively darker color.The contents of amylopectin,soluble sugar and soluble protein in black glutinous corn whole flour increased significantly after pre-enzymatic hydrolysis,and the contents of P+α+C group increased the most,to(32.77±0.31)%,(396.98±16.26)mg/g corn whole flour and(425.10±6.12)mg/g protein,respectively.The protein digestibility of the pre-hydrolyzed flour was decreased,the starch digestibility rate was increased,and the digestion type changed significantly.The PGI index of P+α+C group increased to 54.06.Antioxidant capacity of digestion products was significantly elevated after pre-enzymatic hydrolysis.In conclusion,pre-enzymatic hydrolysis had different degrees of effects on the color,quality and digestive characteristics of black glutinous corn whole flour,providing a theoretical basis for improving the in vitro digestion and antioxidant activity of corn flour-based foods.关键词
生物酶/黑珍珠糯玉米全粉/品质/体外消化/抗氧化活性Key words
enzyme/black pearl glutinous corn whole flour/quality/in vitro digestion/antioxidant activity分类
轻工纺织引用本文复制引用
胡晓倩,郭子仪,王冬,赵月,宋春丽..预酶解对黑糯玉米全粉品质及体外消化特性的影响[J].中国食品添加剂,2025,36(8):38-44,7.基金项目
黑龙江省重点研发计划项目(2022ZX02B17) （2022ZX02B17）
黑龙江省省属高等学校基本科研业务费科研项目(130212123081) （130212123081）
黑龙江省省属高等学校基本科研业务费科研项目(145309332) （145309332）
