CAJ | 학술논문

研究燕麦粉的糊化特性、酶水解对燕麦料液黏度的影响、酶水解时间以及酶的钝化温度。结果表明，燕麦粉糊化液由于黏度过高不适用于燕麦饮料的生产；α-淀粉酶水解燕麦粉可以使料液黏度迅速降低，糖化酶的添加量不影响料液黏度；糖化酶的添加量影响料液的DE值；料液水解40 min后接近反应终点；水解反应后的料液的暂存温度为15℃。
연구연맥분적호화특성、매수해대연맥료액점도적영향、매수해시간이급매적둔화온도。결과표명，연맥분호화액유우점도과고불괄용우연맥음료적생산；α-정분매수해연맥분가이사료액점도신속강저，당화매적첨가량불영향료액점도；당화매적첨가량영향료액적DE치；료액수해40 min후접근반응종점；수해반응후적료액적잠존온도위15℃。
The gelatinization characteristics of oat flour , the impact on the viscosity of hydrolyzed oat flour by enzymes, enzymatic hydrolysis time and enzyme inactivation point had been studied. Results showed that, the gelatinized oat flour can not be used for the production of oat-milk beverage because of the high viscosity. The viscosity of the paste can be reduced rapidly whenα-amylase had been added,and it can not be affected by the glucoamylase dosage. Glucoamylase dosage had an effect on DE value of hydrolyzed solution. The end of the reaction was 40 minute. The temporary storage temperature was 15℃after hydrolysis reaction.