黄原胶中淀粉酶活性的检测

Detection of amylase activity in xanthan gum

中文关键词:  黄原胶  蚝油  淀粉酶  黏稠度

英文关键词:xanthan gum  oyster sauce  amylase  viscosity

中文摘要:

      目的 基于淀粉遇碘变蓝的基本原理建立黄原胶中淀粉酶活性的检测方法, 防止蚝油生产时使用黄原胶而引入淀粉酶导致产品变质, 降低生产企业的经济损失。方法 以5份问题黄原胶为研究对象, 通过建立的新方法检测黄原胶和由其生产的蚝油的淀粉酶活性和黏稠度, 依据颜色变化和黏稠度变化判断是否含有淀粉酶。结果 通过检测发现, 5份问题样品均含有淀粉酶, 经高温处理后, 其中2个测试样的淀粉酶活力衰减或被破坏, 另外3个测试的淀粉酶活力仍存在; 黄原胶经加工成蚝油后, 仅有1个测试样检出淀粉酶, 其他4个测试样未检出淀粉酶, 但其中2个测试样经60 ℃恒温保持10 d后, 黏稠度降低, 其可能与样品中淀粉酶活力大小、含量多少及加工工艺中添加辅料的影响有关。结论 本研究建立了黄原胶中淀粉酶的快速检测方法, 方法简单易操作, 适合生产企业对黄原胶原料的初步检验, 但其在蚝油产品中的作用机制还有待进一步深入研究。

英文摘要:

      Objective To establish a method for the determination of amylase activity in xanthan gum based on the basic principle that starch turns blue with iodine, prevent the product deterioration caused by the introduction of amylase when xanthan gum is used in oyster sauce production, and reduce the economic loss of production enterprises. Methods Taking 5 problem xanthan gum as the research object, the amylase activity and viscosity of xanthan gum and oyster sauce produced by it were detected by a new method, and whether amylase was contained was judged according to the change of color and viscosity. Results The results showed all samples contained amylase, through high temperature treatment, amylase activity of 2 test samples was attenuated or destroyed, but other 3 test samples were not; when xanthan gum was processed into oyster sauce, the amylase only was detected in 1 test sample, other 4 test samples not, but the viscosity of 2 test samples was reduced after keeping at 60 ℃ for 10 days. These may be associated with the activity and content of amylase and influence of ingredients. Conclusion A rapid method for the determination of amylase in xanthan gum has been established. The method is simple and easy to operate for the preliminary inspection of xanthan gum raw materials by manufacturers, however, the mechanism of xanthan gum in oyster sauce needs to be further studied.