水剂法提取花生油中的破乳研究  

STUDY ON DEMULSIFICATION OF EMULSION FORMED DURING AQUEOUS EXTRACTION OF PEANUT OIL

作　　者：章绍兵[1] 吕燕红[1] 胡玥[1] 汪乔[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2010年第5期1-4,61,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学博士基金项目(150339)

摘　　要：对于水剂法提取花生油过程中形成的乳状液,分别采取酶法和化学方法进行破乳研究.结果发现,碱性蛋白酶2709和NaCl都可以有效破乳.碱性蛋白酶2709的最佳破乳条件是:温度55℃,pH 8.5,加酶量1 120 IU/g,时间1 h;NaCl的最佳破乳条件是:温度55℃,添加量5%(W/W),时间1 h.在此条件下,乳状液的破乳率均可达到或超过95%.We studied the demulsification of an emulsion formed during aqueous extraction of peanut oil by enzymatic and chemical methods,respectively.The results indicated that alkaline protease 2709 and NaCl could effectively demulsify the formed emulsion.The optimal demulsification conditions of the alkaline protease 2709 were as follows： temperature 55 ℃,pH 8.5,enzyme concentration 1 120 IU/g and hydrolysis time 1 hour.The optimal demulsification conditions of NaCl were as follows： temperature 55 ℃,NaCl concentration 5%（W/W）,and time 1 hour.Under these conditions,the demulsification ratio of the emulsion reached or exceeded 95%

关 键 词：水剂法 花生 破乳 蛋白酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]