How to enzymatically hydrolyze oat flour and improve the dispersibility of oat milk drinks?

The taste and uniform dispersion of oatmeal beverages are one of the main evaluation indicators of product quality, and the taste and dispersion mainly depend on the emulsification of the oat flour base rehydrated. Oats themselves contain macromolecules such as cellulose, starch, and protein. If added to beverages without improving their emulsification, it will affect the delicate taste and easily lead to product stratification or precipitation. Adding enzymes and using the decomposition of enzyme preparations to enzymatically decompose oat flour can effectively solve this problem.

In recent years, the industry has paid great attention to research on how to improve the emulsification of oat flour. The traditional method is to use physical wall breaking and adding emulsifiers to improve the emulsification, but both methods have poor emulsification effects. Adding enzymes, using the decomposition of enzyme preparations to enzymatically hydrolyze oat flour, change the molecular structure of cellulose, starch and protein, effectively degrade the macromolecular substances in oats and convert them into a large number of short peptides or amino acids, changing the molecular structure into be flexible and loose, making the emulsion prepared from the hydrolyzate smaller in particle size and more delicate in taste; at the same time, due to the specificity of the enzyme, the hydrophilic group of the molecule is exposed, allowing the enzymatic hydrolyzate to combine with water molecules, thus improving the Dispersibility of oat base.

Choosing a suitable enzyme preparation is one of the most important conditions for improving the dispersion and emulsification of oat beverages. Enzyme preparations are specific, and different enzyme systems have different enzymatic hydrolysis application conditions, including pH range requirements, optimal temperature range requirements, different substrate concentration requirements, enzyme addition amount range, enzymatic hydrolysis time requirements, etc. If the actual enzyme application conditions are not suitable, the enzyme will not exert its best effect. Therefore, the supporting enzymatic hydrolysis process is also a key factor in enzymatically hydrolyzing oat flour to improve the dispersion of oat milk beverages.