化学
食品科学
纤维素酶
脂肪酶
水解
Zeta电位
酶水解
表观粘度
蛋白酶
色谱法
粘度
酶
生物化学
化学工程
材料科学
纳米颗粒
复合材料
工程类
作者
Min Zhang,Kai Huang,Jun Lu,Anni Lu,Xiao Guan,Yu Zhang,Sen Li,Hongdong Song,Hongwei Cao,Zhuo Sun,Zhiquan Yu
标识
DOI:10.1016/j.jcs.2023.103841
摘要
The aim of this study was to develop a novel plant-based milk using oat core flour (OCF) as the raw material. OCF was firstly treated with deep liquefaction and saccharification. After that, multienzyme treatments, including protease, lipase, and cellulase hydrolyzations, were optimized and applied. The physicochemical properties of the oat milk were characterized. Particle size distribution and zeta potential determinations showed that neutral protease and lipase could effectively prevent the phase separation of oat milk. The highest absolute zeta potential value and narrower particle distribution were obtained at pH 7. Microstructure analysis showed that neutral protease treatment prevented protein aggregations, whereas the cellulase treatment destroyed the network structures formed by the fibers. Multienzyme treatments decreased the centrifugal sedimentation rate (SR) of OCF and increased the water absorption index (WSI) and the denaturation temperature. Furthermore, multienzyme treatments improved the sensory acceptance of color and apparent viscosity. Above all, this research was of specific significance to the development, application, and industrialization of OCF.
科研通智能强力驱动
Strongly Powered by AbleSci AI