超声波预处理对水酶法提取扁桃仁油及水解蛋白影响的研究  

The Influence of Ultrasonic Pretreatment on Oil and Protein Hydrolysate Extraction by Aqueous Enzymatic Extraction from Almond Kernel

作　　者：郝利平[1] 胡睿娟[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：《农产品加工（下）》2012年第3期39-41,50,共4页Farm Products Processing

基　　金：山西省科技攻关项目(031010)

摘　　要：以扁桃仁为原料,在水酶法提取扁桃仁油及水解蛋白前对原料进行超声波预处理。通过单因素试验与正交试验,确定最佳处理条件为:超声波功率300 W,温度40℃,时间15 min。在此条件下,扁桃仁油与水解蛋白提取率分别为80.43%和89.59%,比未经超声波预处理分别提高4.4%和5.2%。通过番红染色法观察了超声波与纤维素酶对原料细胞的破坏效果。This experiment uses almond kernel as raw material, uhrasonication is used as pretreatment hetore aqueous enzymatic extraction. The optimal parameters for ultrasonication pretreatment are established by the single factor and orthogonal test. The optimal processing conditions are as follows： ultrasonic power 300 W, temperature 40 ~C, time 15 rain. Under these conditions, oil and protein hydrolysate extraction rate are 80.43% and 89.59%, increased 4.4% and 5.2% respectively than aqueous enzymatic extraction without ultrasonication pretreatment. The destruction effects of ultrasonication and cellulose are observed by safranine staininz method.

关 键 词：扁桃仁 超声波 水酶法 番红染色 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]