Enzymatic hydrolysis of hydroxypropyl distarch phosphate (HPDSP) by α-amylase and its effects on the rheological properties of pasteurized yogurt

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-15 DOI:10.1016/j.fochx.2025.103028

Ying Qiao , Junli Miao , Yifan Hua , Wei Li , Xuehong Zhang , Zhenmin Liu

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引用次数: 0

Abstract

Residual α-amylase activity in stored pasteurized yogurt hydrolyses hydroxypropyl distarch phosphate (HPDSP), threatening product quality and motivating this study to establish safe enzymatic thresholds for texture stability. Bacillus licheniformis α-amylase (HEa) demonstrated superior thermal stability with a static half-life 5–10 times longer than that of Aspergillus oryzae (ASa) at 85–100 °C. HEa effectively hydrolysed HPDSP, reducing starch residue to 77 % at ultra-trace concentrations of 1.0 × 10⁻⁴ U/L, respectively. Conversely, ASa exhibited negligible hydrolysis even at a concentration of 1 U/L. Rheological analysis revealed that elevated α-amylase concentrations significantly decreased yogurt viscosity and yield stress. However, controlled enzyme levels (ASa ≤ 1.0 × 10⁻¹ U/L or HEa ≤ 1.0 × 10⁻³ U/L) maintained optimal viscosity and shear-thinning behaviour throughout storage. These findings highlight the importance of stringent α-amylase level control to maintain consistent texture and quality in pasteurized yogurt products during storage.

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α-淀粉酶水解磷酸羟丙基二淀粉（HPDSP）及其对巴氏酸奶流变学特性的影响

在储存的巴氏杀菌酸奶中，残留的α-淀粉酶活性会水解磷酸羟丙基二淀粉（HPDSP），威胁产品质量，并促使本研究建立结构稳定性的安全酶阈值。地衣芽孢杆菌(Bacillus licheniformis) α-淀粉酶（HEa）在85 ~ 100℃的静态半衰期比米曲霉（Aspergillus oryzae）长5 ~ 10倍。HEa能有效水解HPDSP，在1.0 × 10−4 U/L的超痕量浓度下，淀粉残留量分别降至77%。相反，即使在1 U/L的浓度下，ASa的水解也可以忽略不计。流变学分析表明，α-淀粉酶浓度的升高显著降低了酸奶的粘度和屈服应力。然而，控制酶水平（ASa≤1.0 × 10−1 U/L或HEa≤1.0 × 10−3 U/L）在整个储存过程中保持最佳粘度和剪切减薄行为。这些发现强调了严格控制α-淀粉酶水平对于保持巴氏杀菌酸奶产品在储存过程中质地和质量的一致性的重要性。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.