酶法脱除亚麻籽胶的工艺研究  

Removal technology of flaxseed gum from flaxseed by enzymatic method

作　　者：肖江[1] 陈元涛[1] 张炜[1] 徐江波[1] 蔡林森[1] 郭智军[1] 杨威 米林 

机构地区：[1]青海师范大学润德亚麻籽工程技术研究中心,西宁810008 [2]青海润德生物科技有限公司,西宁810000

出　　处：《食品科技》2012年第12期151-154,共4页Food Science and Technology

基　　金：青海省重点科技攻关项目(2007-N-120);科技部科技人员服务企业行动项目(2009GJG20017);教育部"新世纪优秀人才"支持计划项目(NCET-07-0476)

摘　　要：采用酶法脱除亚麻籽胶,并考察了酶的种类、酶解温度、酶解时间、pH值、酶加入量、总料液比对亚麻籽胶脱除效果的影响。通过单因素和正交试验确定了酶解脱除亚麻籽胶的最佳工艺条件:酶制剂为果胶酶、温度55℃、时间4h、pH值为3.5、酶加入量为100u/g、总料液比为1:6,该条件下亚麻籽的脱胶量可以达到9.53g。Enzymatic method was used to removal flaxseed gum from flaxseed. The influences of different enzymes, enzymatic hydrolysis temperature, time, pH, the amounts of enzyme, ratio of material to liquid on the removal of flaxseed gum were studied. On the basis of single factor test and orthogonal experiment, it has been found that the optimum condition for enzymatic hydrolysis of removal flaxseed was： pectinase as enzyme preparation, temperature was 55 %, time was 4 h, pH was 3.5, amounts of the enzyme was 100.0 u/g and the ratio of material to liquid was 1：6, then could removaled the flaxseed gum 9.53 g.

关 键 词：亚麻籽胶 酶法 脱除 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]