模糊评判优化水酶法提取膨化大豆油脂和蛋白  

Fuzzy optimization of enzyme assistant aqueous for extracting oil and protein from extruded soybean

作　　者：李杨[1] 江连洲[1,2] 张兆国[3] 吴海波[1,2] 孙培灵[3] 许晶[1] 吴霞[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150030 [3]东北农业大学工程学院,哈尔滨150030

出　　处：《农业工程学报》2010年第2期375-380,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：农业部现代大豆产业技术体系建设项目(nycytx-004)

摘　　要：针对水酶法同时提取大豆油与蛋白时,两种目标对工艺参数的优化有差别,因此应用模糊综合评判法对工艺参数进行双目标综合优化,得到同时兼顾高油脂提取率与高蛋白提取率的酶解工艺参数。其结果为:加酶量1.85%,酶解温度50℃,酶解时间3.6h,料液比1︰6,pH值为9。此时,油脂提取率为92.76%左右,蛋白提取率为93.81%左右。利用扫描电子显微镜、能谱分析以及显微切片分别就蛋白水解状态对油脂释放影响机理进行了研究。通过研究可知,挤压膨化再粉碎后的大豆粉水解过程中油脂的释放取决于蛋白水解状态,经过挤压膨化后大豆细胞结构已经被较充分破坏,而大豆油脂与蛋白的作用没有被完全破坏,所以需要把蛋白充分水解才能使油脂释放聚集,因此挤压膨化后水酶法可以兼顾得到高油脂提取率和高蛋白提取率。There are differences among parameters for soybean oil and soy protein extraction using enzyme assistant techniques. The object of this research was to optimize enzyme assistant technique using fuzzy evaluation method based on soybean oil and protein, and extraction parameters of high soybean oil and protein was obtained. The parameters were following, enzyme dosage 1.85%, temperature of enzyme hydrolysis 50℃, time period 3.6 h, ratio of material to liquid 1 ： 6, pH value 9. Relatively bigger recoveries of soybean oil and protein were 92.76% and 93.81% respectively. The results of Scanning Electron Microscope, energy disperse spectroscopy and optical microscope showed that soybean oil releasing depended on situation of protein hydrolysis for soybean after being extruded and expanded. Structure of soybean cells was completed destroyed after extrusion and expansion, while lipoprotein was not destroyed, so the soybean protein needed to be hydrolyzed completely to release soy oil. The result shows that it is a feasible way to prove soy oil and protein yield using enzyme assistant method after extrusion and expansion.

关 键 词：农产品 蛋白 油脂 提取 大豆 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.13[轻工技术与工程—食品科学与工程]