酶法提取花生油与花生水解蛋白的研究  

Study on enzymatic extraction of peanut oil and protein hydrolysate

作　　者：华娣[1] 许时婴[1] 王璋[1] 杨瑞金[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品与机械》2006年第6期16-19,117,共5页Food and Machinery

基　　金：江苏省科技计划项目(项目编号:BE2005337)

摘　　要：采用水酶法从花生中提取油和水解蛋白。选用碱性蛋白酶Alcalase,通过单因素实验和正交实验,确定最佳工艺参数为反应温度60℃,pH9.5,料液比1∶5(W∶W),碱提时间90min,加酶量为1.5%(W∶W),酶解时间5h,此时,游离油得率为79.32%,水解蛋白得率为71.38%。对工艺所得的渣和乳状液,选用中性蛋白酶As1398进行二次酶解,总游离油得率可达91.98%,总水解蛋白得率可达88.21%。The aqueous enzymatic extraction of oil and protein hydrolysates from peanuts was introduced in this article. The optimum parameters for hydrolysis using Alcalase 2.4 L were established by the single factor and orthognnal test. The optimal processing conditions were as follows： reaction temperature 60 ℃, pH 9.5, seeds/water ratio 1 ： 5 （ W ： W）, alkaline extraction time 90 min, enzyme amount 1,5% （W： W）and reaction time 5 h . Under these conditions, the free oil and protein hydrolysates yields were 79.32% and 71.38% respectively. As1398 was chosen to hydrolyze the residue and emulsion, The total free oil and protein hydrolysates yields were 91.98% and 88. 21% respectively.

关 键 词：水酶法 花生油 花生水解蛋白 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]