Improvement in textural, structural and digestive characteristics of maize gruel using malt amylase obtained by germination and ultrasonic extraction

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-02-21 DOI:10.1016/j.lwt.2025.117576

Ying Chang, Haodong Chen, Yan Jiao

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Abstract

To improve the quality of maize gruel in a cost-effective and additive-free manner, endogenous malt amylases (EMA) produced from sprouted malt were used to treat maize gruel. The effects of EMA on the structural and digestibility properties of maize gruel were investigated. The highest enzyme activity (328.86 U/g) was obtained after 3 days of malt germination, combined with ultrasonic extraction for 30 min at a solid-liquid ratio of 1:10 and an extraction temperature of 50 °C. Compared to native maize gruel, EMA treatment disrupted the integrity and particle size of maize grains, reduced starch crystallinity from 17.4 ± 0.31% to 12.39 ± 0.22%, and significantly lowered hardness, elasticity, stickiness, and chewability values. The digestibility of treated maize gruel increased by 31.31 ± 0.92% in gastric fluids and by 31.76 ± 1.13% under the combined action of gastric and intestinal fluids. EMA was confirmed as an effective natural modifier for improving the structural characteristics, nutritional quality, and digestibility of maize gruel.

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利用发芽和超声波提取麦芽淀粉酶改善玉米粥的质构、结构和消化特性

以发芽麦芽为原料，利用内源麦芽淀粉酶（EMA）处理玉米粥，以低成本、无添加剂的方式提高玉米粥的品质。研究了EMA对玉米粥结构和消化性能的影响。在料液比为1:10、提取温度为50℃的条件下，超声提取30 min，麦芽萌发3天后酶活性最高，为328.86 U/g。与天然玉米粥相比，EMA破坏了玉米粥的完整性和粒度，淀粉结晶度从17.4±0.31%降至12.39±0.22%，硬度、弹性、粘性和耐嚼性显著降低。处理后的玉米粥在胃液中的消化率提高了31.31±0.92%，在胃液和肠液联合作用下提高了31.76±1.13%。EMA是一种有效的天然改性剂，可改善玉米粥的结构特性、营养品质和消化率。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.