水酶法制取大豆油的水解度对提油率影响机理研究  

Study on Mechanism of Hydrolyze Rate on Total Soybean Oil Recovery Using Enzyme-assisted Aqueous Extraction

作　　者：李杨[1] 江连洲[1] 许静[1] 孙莹[1] 田芬[1] 

机构地区：[1]东北农业大学食品学院

出　　处：《食品与发酵工业》2009年第6期40-45,共6页Food and Fermentation Industries

摘　　要：以挤压膨化预处理后的全脂大豆粉为原料,在单因素试验的研究基础上,以加酶量、酶解温度、酶解时间、料水比和酶解pH五个因素为自变量,以总油提取率与水解度为响应值,得到适宜的酶解条件为:加酶量1.8%、温度52℃、酶解时间3.75h、料水比1:6.5、pH9.4,经过验证与对比试验可知,在优化的酶解工艺条件下总油提取率可达到91.67%,对应的水解度为26.37%。对2个考察指标的降维分析图进行对比分析,探讨了水解状态与脂肪分子释放情况以及脂蛋白分解情况的关系,为水酶法生产大豆油提供理论基础。Whole soybean pretreated using extrusion and expansion was used as raw material in this experiment. Mono factor experiment design was used in this experiment involving five independent factors： enzyme dosage, temperature, time, ratio of material to water and pH. Total oil recovery and hydrolyze rate was treated as response values. Appropriate enzyme-assisted aqueous conditions obtained were as following： enzyme dosage 1.8% , temperature 52℃ , time 225 min, ratio of material to water 1 ： 6.5, pH 9.4 under which total oil recovery approached approximate 91.67% and corresponding hydrolyze rate 26.37%. Meanwhile, comparison analysis on two parameters was performed using dimension reduction figures. Relation of situation of hydrolyze, fat molecules releasing and lipoprotein breaking up were also explored which may provide theoretical base.

关 键 词：挤压膨化 水酶法 总油提取率 响应曲面 水解度 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]