木瓜蛋白酶水解制备天然椰子油的研究  

Extraction of Virgin Coconut Oil by Papain

作　　者：夏秋瑜[1] 李瑞[1] 李枚秋[1] 陈华[1] 赵松林[1] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339

出　　处：《热带作物学报》2009年第3期386-391,共6页Chinese Journal of Tropical Crops

基　　金：国家科技支撑计划项目(No2007BAD76B01);国家重要热带作物工程技术研究中心组建项目资助

摘　　要：以天然椰子为材料,通过不同的料液比、木瓜蛋白酶含量以及酶的作用时间、温度、酸度等,并利用NaCl加速油的分离,同时抑制微生物的增殖来研究制备天然椰子油的最佳条件。结果表明,制备天然椰子油适宜的工艺条件为:料液比(纯椰浆∶水,W/W)为100∶45～100∶60,添加0.075%木瓜蛋白酶(以纯椰浆质量计),3%NaCl(以样品中总水分含量计),在55℃下酶解9h,5000r/min离心30min,然后再旋转蒸发(0.08MPa,60℃)30min,提油率达82.9%。所得椰子油具有显著的椰香味,其酸值为0.17mgKOH/g,过氧化值未测出,酶解过程中pH值变化幅度较小,菌落总数比空白椰浆和不添加NaCl的酶解体系显著降低,副产物椰子乳清新鲜度高。A method for extraction of virgin coconut oil was developed based on the enzymatic action of papain. Coconut was used as a material to extract virgin coconut oil by adding papain, and NaCl was added to the reaction system as well in order to improve the separation speed of oil emulsion and to inhibit the microbial growth at the same time. The coconut cream was added with water at the ratio of pure coconut cream to water of 100 ∶45 ～100 ∶60 ( w/w), with papain at 0.075% based on pure coconut cream, with NaCl...

关 键 词：天然椰子油 木瓜蛋白酶 NACL 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]