超声波辅助水酶法提取大豆油的研究  

Ultrasound-assisted aqueous enzymatic extraction of soybean oil

作　　者：杨柳[1] 江连洲[1,2] 李杨[1] 王金铃[1] 娄巍[1] 吴海波 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程中心,哈尔滨150030

出　　处：《中国油脂》2009年第12期10-14,共5页China Oils and Fats

摘　　要：以全脂大豆粉为原料,采用超声波辅助水酶法提取大豆油,并对其中的超声波处理条件和酶解条件进行研究,经单因素实验与正交实验,确定水酶法提取大豆油的适宜酶解条件为:料液比1∶6,酶用量2.0%,pH 9.0,酶解温度55℃,酶解时间4 h。在此条件下大豆油提取率为73.56%。水酶法提油前对全脂大豆粉进行超声波预处理,可有效提高大豆油提取率。在超声波温度50℃,超声波功率400 W下处理15 m in可将大豆油提取率提高至86.13%,比未经超声波预处理的高出12.57%。Aqueous enzymatic extraction of soybean oil from full - fat soybean powder assisted by ultrasound was studied, and the enzymatic hydrolysis conditions were optimized emphatically. The hydrolysis conditions were determined as follows ： ratio of stuff to water 1 ： 6, dosage of Alcalase 2.0%, temperature 55℃, time 4 h, pH 9. 0. Under the optimal conditions, the oil extraction efficiency reached 73.56%. The ultrasound irradiation at 400 W and 50℃ for 15 min followed by aqueous enzymatic extraction could increase the oil extraction efficiency to 86.13%, which was 12.57% higher than that of non - irradiationwith ultrasound.

关 键 词：全脂大豆粉 水酶法 超声波 大豆油 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]