复合蛋白酶处理对小麦胚芽粉品质特性的影响

利用复合蛋白酶对小麦胚芽粉进行酶解处理，分析料液比、酶量以及酶解时间对小麦胚芽粉品质特性的影响。同时选取小麦胚芽酶解粉中水溶性指数最高的三组酶解粉与奶粉进行复配并作感官评定，以确定最佳复配比。结果表明，与小麦胚芽超微粉相比，蛋白酶酶解得到的小麦胚芽粉具有更好的品质。在料液比为1:5 g/mL、酶量为4400 U/g、反应时间为2.5 h时，小麦胚芽粉的水溶性指数达到最大值，为60.6 g/g，与原粉和超微粉的水溶性指数30.22、30.65 g/g相比，酶解之后提高约两倍。在料液比1:4 g/mL、酶量为4400 U/g、反应时间为2.5 h时，吸光度值由未酶解小麦胚芽粉的0.501降低到0.348，酶解小麦胚芽粉中脂肪酶的活力达到最小值。经过复合蛋白酶酶解，小麦胚芽粉的水溶性指数大大提高，小麦胚芽粉的脂肪酶活力有所下降，且酶解对麦胚芽粉的色差影响不显著。在与奶粉的复配实验中，小麦胚芽粉原粉、超微粉以及酶解粉在添加量为30%时，均获得最高的感官评分。

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 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%.