Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder
Wheat germ powder was hydrolyzed by compound protease, and the effects of ratio of material to liquid, amount of enzyme and hydrolysis time on the quality characteristics of wheat germ powder were analyzed. At the same time, three groups of enzyme hydrolyzed powder with the highest water solubility...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-01-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040095 |
| _version_ | 1797985000760541184 |
|---|---|
| author | Fenglian CHEN Hongyu ZHANG Xiaozhi TANG Yinyuan HE Guiyao SUN Na ZHANG |
| author_facet | Fenglian CHEN Hongyu ZHANG Xiaozhi TANG Yinyuan HE Guiyao SUN Na ZHANG |
| author_sort | Fenglian CHEN |
| collection | DOAJ |
| description | Wheat germ powder was hydrolyzed by compound protease, and the effects of ratio of material to liquid, amount of enzyme and hydrolysis time on the quality characteristics of wheat germ powder were analyzed. At the same time, three groups of enzyme hydrolyzed powder with the highest water solubility index of wheat germ hydrolyzed powder and milk powder were compounded and sensory evaluation was made to determine the best compound ratio. The results showed that the quality of wheat germ powder hydrolyzed by protease was better than that of wheat germ ultrafine powder. When the ratio of material to liquid was 1:5 g/mL, the amount of enzyme was 4400 U/g and the reaction time was 2.5 h, the water solubility index of wheat germ powder reached the maximum, which was 60.6 g/g. Compared with the water solubility index 30.22 and 30.65 g/g of raw powder and ultra-fine powder, the water solubility index of wheat germ powder increased by about two times after enzymatic hydrolysis. When the ratio of material to liquid was 1:4 g/mL, the amount of enzyme was 4400 U/g and the reaction time was 2.5 h, the absorbance value decreased from 0.501 to 0.348 of unhydrolyzed wheat germ powder, and the lipase activity in enzymatic hydrolyzed wheat germ powder reached the minimum. After enzymatic hydrolysis with compound protease, the water solubility index of wheat germ powder was greatly increased, the lipase activity of wheat germ powder decreased, and the effect of enzymatic hydrolysis on the color difference of wheat germ powder was not significant. In the experiment of compounding with milk powder, whether it was wheat germ powder, ultra-fine powder or enzyme hydrolyzed powder, the highest sensory scores was obtained when the addition amount was 30%. |
| first_indexed | 2024-04-11T07:11:47Z |
| format | Article |
| id | doaj.art-fa4cbb28d1d548aba6b8507f158c4854 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T07:11:47Z |
| publishDate | 2022-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-fa4cbb28d1d548aba6b8507f158c48542022-12-22T04:38:12ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-01-0143215015610.13386/j.issn1002-0306.20210400952021040095-2Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ PowderFenglian CHEN0Hongyu ZHANG1Xiaozhi TANG2Yinyuan HE3Guiyao SUN4Na ZHANG5School of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaNanjing University of Finance and Economics, Nanjing 210023, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaSchool of Food Engineering, Harbin University of Commerce, Harbin 150076, ChinaWheat germ powder was hydrolyzed by compound protease, and the effects of ratio of material to liquid, amount of enzyme and hydrolysis time on the quality characteristics of wheat germ powder were analyzed. At the same time, three groups of enzyme hydrolyzed powder with the highest water solubility index of wheat germ hydrolyzed powder and milk powder were compounded and sensory evaluation was made to determine the best compound ratio. The results showed that the quality of wheat germ powder hydrolyzed by protease was better than that of wheat germ ultrafine powder. When the ratio of material to liquid was 1:5 g/mL, the amount of enzyme was 4400 U/g and the reaction time was 2.5 h, the water solubility index of wheat germ powder reached the maximum, which was 60.6 g/g. Compared with the water solubility index 30.22 and 30.65 g/g of raw powder and ultra-fine powder, the water solubility index of wheat germ powder increased by about two times after enzymatic hydrolysis. When the ratio of material to liquid was 1:4 g/mL, the amount of enzyme was 4400 U/g and the reaction time was 2.5 h, the absorbance value decreased from 0.501 to 0.348 of unhydrolyzed wheat germ powder, and the lipase activity in enzymatic hydrolyzed wheat germ powder reached the minimum. After enzymatic hydrolysis with compound protease, the water solubility index of wheat germ powder was greatly increased, the lipase activity of wheat germ powder decreased, and the effect of enzymatic hydrolysis on the color difference of wheat germ powder was not significant. In the experiment of compounding with milk powder, whether it was wheat germ powder, ultra-fine powder or enzyme hydrolyzed powder, the highest sensory scores was obtained when the addition amount was 30%.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040095wheat germ powdercompound proteasewater solubility indexwater absorption indexcolor differencelipase activity |
| spellingShingle | Fenglian CHEN Hongyu ZHANG Xiaozhi TANG Yinyuan HE Guiyao SUN Na ZHANG Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder Shipin gongye ke-ji wheat germ powder compound protease water solubility index water absorption index color difference lipase activity |
| title | Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder |
| title_full | Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder |
| title_fullStr | Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder |
| title_full_unstemmed | Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder |
| title_short | Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder |
| title_sort | effect of compound protease treatment on the quality characteristics of wheat germ powder |
| topic | wheat germ powder compound protease water solubility index water absorption index color difference lipase activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040095 |
| work_keys_str_mv | AT fenglianchen effectofcompoundproteasetreatmentonthequalitycharacteristicsofwheatgermpowder AT hongyuzhang effectofcompoundproteasetreatmentonthequalitycharacteristicsofwheatgermpowder AT xiaozhitang effectofcompoundproteasetreatmentonthequalitycharacteristicsofwheatgermpowder AT yinyuanhe effectofcompoundproteasetreatmentonthequalitycharacteristicsofwheatgermpowder AT guiyaosun effectofcompoundproteasetreatmentonthequalitycharacteristicsofwheatgermpowder AT nazhang effectofcompoundproteasetreatmentonthequalitycharacteristicsofwheatgermpowder |