Zhan Xinyan, Zhang Jinye, Xing Jiali, Xu Jinyi, Ouyang Dan, Wang Li, Wan Ying, Luo Xiaohu
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.
Key Laboratory of Detection and Risk Prevention of Key Hazardous Materials in Food, China General Chamber of Commerce, Ningbo Key Laboratory of Detection, Control, and Early Warning of Key Hazardous Materials in Food, Ningbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo 315048, China.
Foods. 2025 Apr 5;14(7):1271. doi: 10.3390/foods14071271.
Oat starch plays a crucial role in the stability of oat milk. Enzyme-hydrolyzed oat starch has been demonstrated to be an effective means of improving the stability of oat milk. The effects of different enzyme combinations on the stability of oat milk and the properties of starch in oats were investigated by adding α-amylase, amyloglucosidase, and different ratios of pullulanase and isoamylase. The results showed that as the degree of hydrolysis increased, the molecular weight, amylose content, and side chain length distribution of the starch decreased significantly. Moreover, compared with oat starch, the rheological and emulsifying properties of the starch hydrolysates were improved, and the characterization of emulsion stability showed that a 1:2 ratio of pullulanase to isoamylase promoted effective debranching and thus improved the stability of oat milk. This study demonstrated that debranching enzymes enhance the enzymatic hydrolysis of beverages and improve the physicochemical properties and stability of oat milk.
燕麦淀粉在燕麦奶的稳定性中起着关键作用。酶水解燕麦淀粉已被证明是提高燕麦奶稳定性的有效手段。通过添加α-淀粉酶、糖化酶以及不同比例的支链淀粉酶和异淀粉酶，研究了不同酶组合对燕麦奶稳定性和燕麦中淀粉性质的影响。结果表明，随着水解程度的增加，淀粉的分子量、直链淀粉含量和侧链长度分布显著降低。此外，与燕麦淀粉相比，淀粉水解产物的流变学和乳化性能得到改善，乳液稳定性表征表明支链淀粉酶与异淀粉酶1:2的比例促进了有效的去分支作用，从而提高了燕麦奶的稳定性。本研究表明，去分支酶增强了饮料的酶水解作用，并改善了燕麦奶的理化性质和稳定性。
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