分步酶解法提取扁桃仁油及水解蛋白研究  

Study on Aqueous Enzymatic Extraction to Extract Oil and Protein Hydrolysate from Almond

作　　者：胡睿娟[1] 郝利平[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业科学》2012年第2期156-160,163,共6页Journal of Shanxi Agricultural Sciences

基　　金：山西省科技攻关项目(031010)

摘　　要：以扁桃仁为原料,采用水酶法提取扁桃仁油及水解蛋白。经比较,选用纤维素酶、碱性蛋白酶进行分步酶解。通过单因素试验和正交试验,确定最佳工艺条件为:料水比1∶5,纤维素酶用量2%,pH值5,温度45℃,时间4.5 h;碱提pH值8.5,温度55℃,时间30 min;碱性蛋白酶用量1.5%,pH值9.5,温度50℃,时间2 h。在此条件下,扁桃仁油与水解蛋白提取率分别为76.03%和84.39%。In the experiment,almond kernel was used as raw material,oil and protein hydrolysate was extracted by aqueous enzymatic extraction.By comparison,cellulase and alkaline protease were used in the experimental hydrolysis step by step.The optimal parameters for hydrolysis were established by the single factor and orthogonal test.The optimal processing conditions were as follows： material-water ratio 1∶5,cellulase dosage 2%,pH 5,temperature 45 ℃,time 4.5 h;alkaline extraction pH 8.5,temperature 55 ℃,time 30 min;alkaline protease dosage 1.5%,pH 9.5,temperature 50 ℃,time 2 h.Under these conditions,oil and protein hydrolysate extraction rate were 76.03% and 84.39%.

关 键 词：扁桃仁 水酶法 油 水解蛋白 

分 类 号：S662.9[农业科学—果树学] TS224[农业科学—园艺学]