酶法用于茶油脱胶的研究  

Enzymatic degumming of camellia oil

作　　者：陈文伟[1] 高荫榆[2] 孙志芳[2] 

机构地区：[1]中国计量学院生命科学学院,浙江杭州310018 [2]食品科学教育部重点实验室(南昌大学),江西南昌330047

出　　处：《食品与机械》2007年第4期21-23,共3页Food and Machinery

摘　　要：酶法脱胶是一种环保、经济的生化脱胶新技术。利用新型磷酯酶Lecitase Ultra对毛茶油(磷酯含量为304mg/kg)进行脱胶研究,确定最佳反应条件:pH值4.8,加酶量50mg/kg油,温度45℃,反应时间为5.0h,磷酯含量降到10.47mg/kg。研究结果表明:Lecitase Ultra脱胶达到了良好的脱胶效果。Enzymatic degumming is a new environmental and economic biological degumming method. Lecitase Ultra was used for camellia oil degumming with content of 304 mg/kg phosphatide, optimal condition： pH was 4.8, dosage of enzyme was 50 mg/kg, temperature was 45 ℃, reaction time was 5 h, content of phosphatide can be decreased to 10.74 mg/kg. Effect of enzymatic degumming was excellent, proved by the research.

关 键 词：脱胶 茶油 磷酯酶 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]