酶法预处理辅助提取菜籽油工艺研究  

Extraction of rapeseed oil assisted with enzymatic pretreatment

作　　者：周鸿翔[1,2] 吴凤智[1] 刘林[1] 王广莉[2] 邱树毅[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550003 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550003

出　　处：《中国油脂》2014年第3期10-14,共5页China Oils and Fats

基　　金：贵州省科学技术基金项目(黔科合J字[2009]2019号)

摘　　要：根据油菜籽的主要成分筛选出4种酶进行复配,以提油率为指标得出Flavourzyme、中性蛋白酶、纤维素酶、果胶酶复配最佳添加量组合为1.5%∶2.0%∶1.0%∶1.5%,在该复配下油菜籽提油率达到91.73%;进而对料水比、pH、酶解时间和酶解温度因素进行优化,得出最佳工艺组合为料水比1∶0.5、pH 6.0、酶解温度50℃、酶解时间3.0 h,在最佳工艺组合条件下提油率达到95.62%;最后通过考察酶处理油菜籽过程中还原糖、氨基态氮含量的变化及电镜扫描图对酶作用机理进行初步验证。Four kinds of enzymes, Flavourzyme, Neutral Protease, Cellulase and Pectinase were screened out and recomposed according to the main components of rapeseed , and the optimal dosage ratio of Flavourzyme, Neutral Protease, Cellulase and Pectinase was obtained as 1.5% ：2. 0%： 1.0% ： 1.5% with oil extraction rate as index. Under the condition, the oil extraction rate of rapeseed was 91.73%. Then the factors, ratio of material to water, pH, enzymolysis time and enzymolysis temperature, were optimized as follows ： ratio of material to water 1 ： 0. 5, pH 6. 0, enzymolysis temperature 50 ℃ and enzymolysis time 3.0 h. Under the optimal extraction conditions, the oil extraction rate was 95.62%. Finally the contents change of reducing sugar and amino nitrogen and the scanning electron microscopy prints in the process of enzymatic pretreatment were investigated to primarily validate the action mechanism of enzymes.

关 键 词：酶处理 菜籽油 作用机理 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644[轻工技术与工程—食品科学与工程]