Porrarath Suphamityotin

pp. 389 - 395

Abstract

The purpose of this study was to determine the optimal condition of enzymatic production of cereal milk. The commercial enzyme pectinase (Pectinex^®
 Ultra SP-L) assisted in the extraction process and an experimental design using response
surface methodology (RSM) was utilized to further optimize the yield. The condition parameters were incubation temperature
(X₁
; 25, 35, and 45°C) hydrolyzing time (X₂
; 60, 120, and 180 min) and concentration of enzyme (X₃
; 1, 2, and 3% v/w). The
reducing sugar content can be predicted using equation: reducing sugar = 12.292 +1.776(x1
) +2.296(x₂
) +0.612(x₂
x₃
) +1.159(x₁²
)
–2.533(x₃²
) with R² = 0.781, p≤0.05). The relationship between incubation temperature, hydrolyzing time, and enzyme concentration on reducing sugar content was shown in terms of linear, quadratic, and interaction. The optimal condition was incubation temperature of 35°C, hydrolyzing time 120 min, and 2% (v/w) pectinase. Under the optimum condition, the reducing
sugar, protein, fat, and antioxidant activity of cereal milk increased 3.44, 1.59, 1.14, and 1.03–fold, respectively, compared with
control. This research concluded that enzymatic hydrolyzed cereal milk is a potential source of protein, fat, and antioxidants
activity

Keywords

• enzymatic
• enzymatic
• cereal milk
• antioxidant
• response surface method