Development Black Bean Enzymatic Concentrate

Black beans are favored by the three high-population,because they are so rich in anthocyanins,proteins,starches,fats,vitamin E and other nutrients that have unique therapeutic effects on blood sugar,blood fat,diuretic and antioxidation.However,due to that fact that lack of research on the physical and chemical properties of the components of black beans,research on the development and utilization of black bean resources is still relatively scarce.The existing problems that black bean products have are as follows:most black beans products are only utilizing proteins and anthocyanins in black beans.However,other nutrients of black beans usually waste such as starch,fat and vitamins.In addition,this way of process seriously affects the utilization rate of black beans and also loses parts of health benefits of black beans.In order to solve this problem,this paper aims to develop a product rich in the all nutritional value of black beans,which has opened up a new way for the deep development of black bean resources,providing a basis for the development of black bean health products.Starch is the main carbohydrate in black beans,and its properties directly affect the development and utilization of black bean.The existing literature has little research on the physical and chemical properties of black bean starch.Therefore,it is necessary to study the properties of black bean starch so as to provide a theoretical basis for the development of black bean products and the utilization of black bean resources.(1)In this paper,black bean starch was extracted and its morphology and physicochemical properties were determined.The results showed that the black bean starch granules were not neat,mostly kidney-shaped,and a few round.In the middle of the kidney-shaped particles have shallow grooves,and a few particles have holes.The polarized cross of the black bean starch granules are very obvious,showing “X”and “?” shapes.The size range of black bean starch particle: 13 ~ 52?m,average particle size: 26.85?m.The crystal form of starch granules is C type,and the absolute crystallinity is 34.90%.The enthalpy of the black bean starch is 14.80 J/g.The amylose and amylopectin contents of black bean starch respectively were30.05% and 69.95%.Black bean starch is difficult to gelatinize and belongs to restricted expanded starch.Black bean starch paste has a higher regenerative tendency,and it has lower anti-aging ability.The black bean starch paste had a good light transmittance of 82% at 620 nm after 12 hours of standing.The black bean starch paste has good coagulation property,and the volume of the supernatant can reach 80 mL after 3 hours of rest.When the black bean starch paste was once melted,the freeze-thaw stability gradually increased with the add of starch content.(2)On the basis of understanding the properties of black bean starch,the preparation process of black bean enzymatic concentrate was studied.The protein,starch and cell wall of black bean were hydrolyzed by enzymatic hydrolysis to obtain black bean enzymatic hydrolysate rich in peptide,polysaccharide and anthocyanin.Firstly,the process of baking,soaking and starch gelatinization were determined.Secondly,additive sequence of protease,?-amylase and plant complex hydrolase were determined.Finally,the orthogonal,responsive surface were used to optimize enzymolysis technology of protease,?-amylase and plant complex hydrolase.The results showed that it was the best for black beans that baked at 180 ° C for 10 min,then immersed at the ratio of 1:12,soaked at 50 ° C for 4 h,over 147?m sieve,mand finally gelatinized at 108 ° C for 1 h.The optimal sequence was protease,plant complex hydrolase,finally amylase.The optimal hydrolysis conditions of protease were as follows: dosage 8% of the dry weight of black beans,solid-liquid ratio 1:12,time 2 h,temperature 55 ° C,and pH 7.The optimal enzymatic hydrolysis conditions of plant complex hydrolase were: dosage 0.8% of the dry weight of black beans,time 5h,temperature 40°C and pH 3.4.The optimal enzymatic hydrolysis conditions of ?-amylase were as follows: dosage 0.6% of the dry weight of black beans,time 30 min,temperature 93 ° C,and pH 6.(3)The molecular weight distribution of the polypeptide in the black bean enzymatic hydrolysate was determined by ultrafiltration,and the amino acid species were determined.As a result,it was found that more than 70% of the black bean peptide has a relative molecular mass of less than 5KDa.Among the amino acid types of polypeptides,the hydrophobic amino acids having a hydrophobic value of more than 10 have a higher content,which provides a theoretical basis for physiological activity.(4)Determine the antioxidant activity of black bean enzymatic hydrolysate and the inhibition rate of cholesterol micelle solubility,and determine their stability in simulated gastrointestinal environment.The results showed that the clearance rates of CLO,free radicals produced by azobisisobutyl hydrazine hydrochloride(abbreviation AAPH)and hydroxyl free radical(·OH)were 36.39%,25.67% and 36.04%,respectively.The inhibition rate of cholesterol micelles was 52%.Under the simulated gastrointestinal environment,the AAPH inhibition rate,CLO inhibition rate and ?·OH inhibition rate of black bean enzymatic hydrolysate decreased by 18.44%,14.84% and 13.48%,respectively.The beam solubility inhibition rate was reduced by 25%.The stability of antioxidant activity was better than cholesterol micelle solubility inhibition rate.It can be seen that the black bean enzymatic hydrolysate has better anti-oxidation and inhibition of cholesterol micelle dissolution.Through the exploration of the above experiments,the author finally developed a functional product rich in the total nutriments of black beans,which can be used as a base material for beverages and special medical formulas and has a good development prospect.