Hu Yuying, Li Zhuo, Cao Xiaoqian, Duan Jiaqi, Shi Xin, Wu Can, Cui Bing, Zhou Bin
School of Life and Health Sciences, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China..
School of Life and Health Sciences, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China.
Food Res Int. 2025 Nov;219:117146. doi: 10.1016/j.foodres.2025.117146. Epub 2025 Jul 28.
This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced. The result indicated that composite enzyme treatment significantly changed the physicochemical properties and significantly improved the stability of oat milk. Compared to original oat milk, a significant reduction in droplet size was observed in oat milk treated by α-amylase and composite enzymatic hydrolysis, with mean droplet size decreasing from 12.611 to 9.638 and 9.533 μm, respectively. And the microstructure of well-distributed droplets suggested that the aggregation in oat milk was effectively inhibited by composite enzymatic treatment of α-amylase (1.5 %) and protein glutaminase (0.3 %). Oat milk was characterized as a pseudoplastic fluid and dominated by elastic structure. Moreover, the rheological properties of oat milk were pronouncedly enhanced by enzymatic treatments, with a higher apparent viscosity and moduli presented. Physical stability revealed that within enzymatic treatment, especially for the composite enzymes, the long-term stabilization of oat milk was improved, presenting a lower TSI profile. Furthermore, the environmental stresses of oat milk subjected to composite enzymatic hydrolysis were evaluated, and suggested that this oat milk was relatively stable in neutral and alkaline conditions, also being stable in moderate temperature and ionic strength. Hence, this study demonstrated that the stabilization of oat milk was significantly improved by the composite enzymatic treatment, and exhibited good stability in environmental stresses, which was potentially useful in the application of plant-based milk. This study would provide valuable insights into improving the stability of oat milk in the further industry.
本研究旨在探讨复合酶处理对燕麦奶理化性质的影响，这将为提高植物基奶的稳定性提供有效策略。制备了单独用α-淀粉酶或与蛋白质谷氨酰胺酶联合处理的燕麦奶。结果表明，复合酶处理显著改变了燕麦奶的理化性质，显著提高了燕麦奶的稳定性。与原始燕麦奶相比，经α-淀粉酶和复合酶水解处理的燕麦奶液滴尺寸显著减小，平均液滴尺寸分别从12.611μm降至9.638μm和9.533μm。分布均匀的液滴微观结构表明，α-淀粉酶（1.5%）和蛋白质谷氨酰胺酶（0.3%）的复合酶处理有效抑制了燕麦奶中的聚集现象。燕麦奶被表征为假塑性流体，以弹性结构为主。此外，酶处理显著增强了燕麦奶的流变学性质，表现出更高的表观粘度和模量。物理稳定性表明，在酶处理过程中，尤其是复合酶处理，燕麦奶的长期稳定性得到改善，呈现出较低的TSI曲线。此外，对复合酶水解的燕麦奶的环境应力进行了评估，结果表明这种燕麦奶在中性和碱性条件下相对稳定，在中等温度和离子强度下也稳定。因此，本研究表明复合酶处理显著提高了燕麦奶的稳定性，并且在环境应力下表现出良好的稳定性，这在植物基奶的应用中可能具有潜在用途。本研究将为进一步提高燕麦奶在工业中的稳定性提供有价值的见解。
