Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

March 2022 (published: 29.03.2022)

Number 1(51)

Home > Issue > Influence the efficiency of enzyme preparations in the technological production of naked oat based drinks

UDC 663.433

Influence the efficiency of enzyme preparations in the technological production of naked oat based drinks

Ibrahim Monika, Lisina Ekaterina I. , Barakova N.V.

The effectiveness of utilizing enzyme preparations in the technological production of grain-based drinks were studied. The effect of various enzyme preparations with different enzymatic activity on the process of germination of hull-lessoat seeds and the process of separation of grain pulp obtained from the crushed germinated seeds mixed with water was studied. Enzyme preparations from Novozymes were chosen as germination inducers: Phytaflow (phytase), Duozym 2x (alpha- and glucoamylase), Novo Pro (endopeptidase), Novozym 25023 (amylase, acid protease, and cellulase), Ondea Pro (pullulanase, alpha-amylase, xylanase, neutral protease, lipase, and cellulase). Each enzyme preparation was added with 0.01%, 0.03%, and 0.05% doses relative to the grain weight. Germination was carried out by the traditional way on a wet filter paper in Petri dishes according to GOST 12038-84. The effect of each enzyme preparation was assessed on the third day of seed germination in terms of germination energy and root length, and on the fourth day in terms of sprout length and the number of non-germinated seeds. As a result of the experimental work, it was found that the treatment of hull-less oat seeds with the selected enzyme preparations affects the intensity of the seed growth phases. However, Novozym 25023 – the enzyme preparation of complex action – had the most significant effect between all its doses at 0.03%, while on the third day of seed germination the germination energy increased by 7.5%. The effect of enzyme preparations on the degree of separation of solid and liquid phases in a mixture obtained from crushed germinated hull-less oat seeds mixed with water in a ratio of 1:2 was also evaluated. The grain pulp was separated by centrifugation at 1000 rpm for 10 minutes. The yield of the filtrate from the grain pulp obtained by treating the grain with Novozym 25023 enzyme preparation (amylase, acid protease, and cellulase) increased the yield of the filtrate by 18%. The present results would be helpful in the technological development of grain-based beverages, which are alternative products for people who are lactose intolerant or vegan.
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Keywords: grains of naked oats; oat milk; sprouted grain; germination of oats; amylolytic enzymes

DOI 10.17586/2310-1164-2022-15-1-22-28

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