| Mungbean soup is one of the most primary traditional drinks to remove summer-heat and to quench the thirst and is greatly popular in our country. But still, there is no good cognate product in the market. In this text, two new kinds of mungbean drinks were developed with enzymatic treatments: one is the whole mungbean solid beverage and the other is the whole mungbean juice-like milk solid beverage. And also, some significant problems in the process were discussed. The main results were as follows.Dietary fiber in mungbean was analyzed by four methods, such as crude fiber method, neutral detergent fiber method (NDF), acid detergent fiber method (ADF) and improved Southgate method. The results showed significant differences among these methods. The sequence of total fiber content from high to low was as follows: improved Southgate method> neutral detergent fiber method> acid detergent fiber method> crude fiber method. The improved Southgate method determining conditions were firstly studied with the mungbean as the substrate. The soluble non-digestive polysaccharide, insoluble non-digestive polysaccharide, cellulose, and lignin in mungbean and its spermoderm were determined by the improved Southgate method. The results were 0.8473%, 6.272%, 4.361%, 1.143% respectively and 9.063%, 9.183%, 32.84%, 13.47% respectively.The mungbean water absorbing kinetic model in 20℃to 40℃range was established as follow:y=f(x, T) = (0.0697×T2 - 4.8181×T + 134) ln(x) -0.5069×T2 + 36.631×T - 851.65 where y is the water absorbing percentage, x is soaking time in minutes, T is soaking temperature in centigrade. Regression coefficients in fitting experiments were above 0.99. Influence of blanching on water absorbing percentage was also studied and proved no significant value to improve the percentage.Dissolution properties of Mg, Fe, Mn, Ca, Zn, and Cu elements from mungbean in the course of soaking were studied. In room temperature, parts of Fe, Cu and Ca released in water when soaking, but the amounts got no significant influences of soaking time and seed states, whether its coat broken or not. While little Mg, Zn and Mn released in water in the course of soaking. Blanching accelerated dissolution of Mg, Cu, Zn and Mn, especially of Mg. Cooking treatment didn't release great amount of trace elements in water, except Mg. Only 8.01% Mn, 18.0% Zn and 23.3 %Fe were in water after 45 min boiling treatment.Optimization of mungbean starch hydrolysis conditions withα- amylase was studied by orthogonal design experiment with the following results, pH was 6.2, the hydrolytic time was 3h, temperature was 98℃, the substrate concentration was 1:8(mungbean to water), respectively. Starch extraction rate was 96.34%.The hydrolysis properties of mungbean protein with Alcalase 2.4L FG, protamex, caroid and flavourzyme were studied on the basis of nitrogen yield and product flavor. Alcalase 2.4L FG proved the first choice when nitrogen yield was considered, then were caroid, protamex and flavourzyme respectively. To product flavor aspect, Alcalase 2.4L FG and caroid got bitter-tastes while the others didn't. Protamex was relatively better than flavourzyme as a non-bitter-taste protease in developing bean beverage. Because the latter brought other uncomfortable taste. In short, Alcalase 2.4L FG was suited for getting highnitrogen yield and protamex was suited for improving flavor in mungbean protein hydrolysis.A mungbean protein hydrolysis kinetic model of Alcalase 2.4L FG was established with Second Order Regression Rotation Designing in SAS analysis System. The optimum hydrolysis conditions were got by Ridge of Maximum Response analysis with the following results, pH was 8.8, the hydrolytic time was 1.52h, temperature was 54.7℃, the substrate concentration was 11.28 g·100 ml-1, the enzyme concentration was 0.21 ml·10 g-1. the kinetic parameters of Km and Vmax were 0. 2057mol·L-1 and 0. 2001 mol·hr-1·L-1.The hydrolysis characters of fiber in mungbean residues were studied with Viscozyme L, Celluclast 1.5L and compound of the two on the primary goal to improve fiber solubility. Viscozyme L behaved the best one in total. The kinetic model of the process of extraction soluble fibre from mungbean residue with Viscozyme L was established with Second Order Regression Rotation Designing in SAS analysis system and the result was as follow.RE= 44.482727 + 0.3741665x1 - 3.1308335x2 - 0.56000x5 - 0.537727x1*x1 - 0.471250x2*x1 - 1.967727x2*x2 - 0.261477x3*x3 + 0.59125x4*x3 + 0.30875x5*x2 where RE was the soluble fiber extraction rate, x1, x2, x3, x4, and x5 stood for the normalized parameters of reaction time, temperature, enzyme concentration, pH and substrate concentration, respectively. The optimum hydrolysis conditions were as follows, pH was 4.6, the hydrolytic time was 25.4h, temperature was 41.5℃, the substrate concentration was 1:13.1 (residue to water), the enzyme concentration was 0.0223 ml·g-1 and the soluble fibre extraction rate was 49.39% in the repeated experiment. Also, the shift on the trace elements in the residue during the course of the process was analyzed. The extraction rates of trace elements were as follows, Mg 63.05%, Fe 31.82%, Cu 33.00%, Ca 55.55%, Zn 59.36%, Mn 61.04%.Twelve aroma compounds in mungbean were determined by GC/MS analysis and NIST02 index library. They were z, z-10, 12-Hexadecadien-1-ol acetate, benzothiazole, 1, 3, 5, 7, 9-Pentae-thylcyclopentasiloxane, 1, 1, 3-Trimethyl-1-silacyclo-butane, 2-bromo-ethanol, 1-flouro-dodecane, 1, 3-propanediylbis- octadecane, 2, 4, 6-trimethyl-decane, 4, 6-di-tert-butyl-m-cresol, 3-ethylmethy- lamin-propane-nittrile, myfistoleic acid and 2, 2, 4, 4, 5, 5, 7, 7-octamethyl-3, 6-dioxa-2, 4, 5, 7- tetra-silaoctane. It depended on both the lack of the quantity and content of aroma compounds which made mungbean aroma taste light. Aroma analysis of the enzymatic hydrolysates showed little change in aroma with enzymatic treatment.The extraction rates and HPLC/MS spectrum of total flavonoids were analyzed in mungbean with different treatments, such as cooking, amylase hydrolysis, amylase and protease hydrolysis, amylase and protease and cellulose hydrolysis. Total flavonoids extraction rates of the four treatments were 0.1745%, 0.2157%, 0.2425% and 0.3056%. To cooking treatment, the other enzymatic ones improved extraction rates over 23.6%, 38.9%, 75.1%. Eight peaks were got in the HPLC spectrum of flavonoids in mungbean soup and their molecular masses were analyzed to be 323.9, 684.5, 341.2, 263.8, 164.7, 448.1, 432.1 and 432.1, respectively. Among these, peak2, peak5, peak6, peak7 and peak8 appeared in other samples with enzymatic treatments.Trace elements speciation distributions in mungbean during enzymatic hydrolization were investigated with AFS-230E atom fluorescence photometer. The results showed: (1) Se, Cu, Zn, Mn and Fe elements total extraction rates by enzymatic hydrolization were 97.79%, 68.84%, 51.84%, 63.97% and 30.40%, respectively. (2) Se was mostly in organic form in the hydrolysates. Organic speciation was primarily in protease hydrolysate, and then in amylase hydrolysate. The distribution coefficient of Se in organic form was about 60 % in total enzymatic product and 3.64 % in mungbean soup. (3) Cu was in inorganic form in both mungbean hydrolysate and soup. (4) The distribution coefficient of Zn in organic form was about 26.17 % in total enzymatic product and 6.64 % in mungbean soup. Zn organic speciation was primarily in protease hydrolysate, and then in cellulase hydrolysate. (5) Mn was mainly in inorganic form in mungbean soup while there was 14.76% in total hydrolysates. (6) Fe was in inorganic form in both mungbean hydrolysate and soup.Amino acid compositions in mungbean and hydrolysis products were investigated. (1) Total amino acids content in mungbean was 18.14%. Aminouccinic acid, glutamic acid, arginine, aminoisovaleric acid, leucine, phenylalanine and lysine had contents above 1.0%. Methionine, halfcystine and histidine got lowest contents which were under 0.1%. (2) In total, most amino acids were. in protease hydrolysate, then were in amylase hydrolysate. Only 2.1% total amino acids was in the hydrolysis residue, which showed high utilization rate of amino acids by enzymatic hydrolysis process. (3) The process load to some loose in lysine(50.97), serine(28.79), phenylalanine(20.11%), glycocine(13.58) and halfcystine(10.32%). But total loose rate was only 7.92%.Exclusion chromatography analysis showed that 85% mungbean protein hydrolysate molecular weight rage was in 301 to 612, wthich indicated that mungbean protein was in oligopeptide form in product.Flavouring formula was optimized by orthogonal experiment design with results as follows, 10% mungbean hydrolysate, 3% sugar and 0.05% poIyporate starch. Spray drying process was also optimized by orthogonal experiment design with results as follows, inlet air temperature 170℃, outlet air temperature 95℃, feeding rate 22.0mL·min-1, air pressure 0.07MPa. The new product of whole mungbean beverage was relaxed and palatable, and with comfortable sweetness and aroma. The mungbean utilization rate in the whole process was 92.1%.The hydrolysis characters of rice residue protein were studied with Alcalase 2.4L FG in high hydrolysis degree and with the results as follows, pH was 9.0, the hydrolytic time was 1h, temperature was 60℃, the substrate concentration was 0.0833 g·ml-1, the enzyme concentration was 0.5 ml·g-1(the enzyme was diluted to 10% concentration), the kinetic parameters of Km and Vmax were 0.6598mol·L-1 and 0.00351mol·hr-1·L-1.A rice residue-protein hydrolysis kinetic model of Alcalase 2.4L FG was established with Second Order Regression Rotation Designing in SAS analysis system. The optimum hydrolysis conditions were got by Ridge of Maximum Response analysis with the following results, pH was 8.8, the hydrolytic time was 1.52h, temperature was 60℃, the substrate concentration was 11.28 g·100 ml-1, the enzyme concentration was 0.21 ml·10 g-1. the kinetic parameters of Km and Vmax were 0.2057mol·L-1 and 0.2001 mol·hr-1·L-1.The hydrolysis characters of fiber in mungbean residues were studied with Viscozyme L, Celluclast 1.5L and compound of the two on the primary goal to improve fiber solubility. Viscozyme L behaved the best one in total. The kinetic model of the process of extraction soluble fibre from mungbean residue with Viscozyme L was established with Second Order Regression Rotation Designing in SAS analysis system and the result was as follow.The characters of rice residue protein limited hydrolysis were studied with Alcalase 2.4L FG in light hydrolysis degree and with the results as follows, pH was 9.0, the hydrolytic time was 30min, temperature was 60℃, the substrate concentration was 10 g·120ml-1water, the enzyme concentration was 0.03 ml·120ml-1 water(the enzyme was diluted to 10% concentration). The critical concentration of the substrate was 22.25 g·120ml-1water. A limited hydrolysis model of rice residue protein was established as follow.where x stood for hydrolysis degree, [S]0 was substrate concentration, t was the reaction time.The rice protein peptid with good emulsibility was got with limited hydrolysis process.The process of new whole mungbean juice-like milk solid beverage was discussed and a pragmatic process flow was got in fig. 10. 10. In this process, a new emulsification system was established with rice residue peptide (DH=4.59) as the protein emulsifier. A good quality product was got in semi-works production with a microencapsulation efficiencie over 95%.The fractral analysis on cracks in microcapsule of powder oil occurred during SEM electron bean scanning was carried out. (1) The cracks could be regarded as having self-similarity, and could be studied according to fractal theory. (2) The fractal dimensions of the cracks showed second order relationship with the microencapsulation efficiencies of the products and the coefficient correlation was 0.9969. It indicated a new load to study on the quality evaluation and process mechanism of powder oil.
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