混料设计优化复合酶水解水酶法提取大豆油工艺  

Mixed Design Optimization of Aqueous Enzymatic Extraction of Soybean Oil with Enzyme Complex

作　　者：李杨[1] 江连洲[1] 王中江[1] 王辰[1] 李丹丹[1] 王文睿[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2011年第6期66-70,共5页Food Science

基　　金：黑龙江省科技攻关项目(GA09B401-6)

摘　　要：利用混料优化设计对最适合水酶法提取大豆油脂的复合酶配比条件和水解条件进行优化,以总油提取率为指标,确定复合酶水解的水酶法提取大豆油脂和蛋白工艺最优条件。结果表明,料水比1:6(g/mL)、纤维素酶添加量0.84%、半纤维素酶添加量0.56%、酶解pH5、酶解温度37℃条件下水解0.75h后,再利用Alcalase碱性内切蛋白酶,加酶量1.85%、酶解温度50℃、酶解pH9.26、水解3.6h,总油提取率达到极大值即81.04%,比以往国内研究采用湿热处理工艺有很大提高。Cellulose,hemicellulase and were simultaneously used for the aqueous enzymatic extraction of soybean oil by in the present study,and the extraction process was optimized by mixed design.It was found that the optimal hydrolysis process for soybean oil extraction consisted of suspending of soybean powder in a 6-fold volume of water,adding 0.84% cellulose and 0.56% hemi-cellulase for hydrolysis at 37 ℃ for 0.75 h,and further hydrolysis with Alcalase added at a concentration of 1.85% for 3.6 h at 50 ℃with an initial pH of 9.26,and provided an oil extraction efficiency of 81.04%,which was higher than that of wet-heating treatment extraction.

关 键 词：水酶法 复合酶 大豆油 混料设计 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]