芝麻酶法脱皮工艺的优化  

Optimization of Enzymatic Peeling of Sesame

作　　者：宋国辉[1] 黄纪念[1] 芦鑫[1] 孙强[1] 张丽霞[1] 

机构地区：[1]河南省农业科学院农副产品加工研究所,国家油脂加工技术研发分中心,河南郑州450002

出　　处：《食品科学》2013年第18期28-31,共4页Food Science

基　　金：国家农业科技成果转化资金项目(2013GB2D000292);河南省重点科技攻关计划项目(132102113105)

摘　　要：采用纤维素酶、木聚糖酶和果胶酶对芝麻进行脱皮处理,研究最优化的酶法脱皮工艺条件。以脱皮率为考察指标,首先采用混料试验设计进行用酶筛选以及优化复配比例。在确定混合酶复配比例的基础上,采用单因素和正交试验对酶法脱皮工艺进行优化。确定最优酶处理工艺为:纤维素酶和木聚糖酶以酶活力1:3.6比例复配、酶用量为芝麻质量的0.4%、酶解时间30min、酶解温度50℃。此工艺条件下芝麻脱皮率可达98.3%。该工艺可替代传统的碱液湿法脱皮工艺,符合绿色环保生产的要求。An enzymatic hydrolysis method for peeling sesame was proposed and the optimum hydrolysis parameters were explored. The optimum enzymes and mixing ratio were screened out of cellulase, xylanase and pectinase by mixture experimental design based on peeling efficiency and the hydrolysis conditions were optimized by one-factor-at-a-time and orthogonal array designs. The optimum enzymatic hydrolysis conditions that provided maximum peeling efficiency （98.3%） were determined as 1：3.6, 0.4%, 30 min and 50℃ for activity ratio between cellulase and xylanase, total enzyme dosage, hydrolysis time and temperature, respectively. The procedure can be used as an environment-friendly alternative to the traditional procedure of wet alkaline treatment.

关 键 词：酶 芝麻 脱皮 混料试验设计 

分 类 号：TS201.1[轻工技术与工程—食品科学]