挤压膨化辅助水酶法提取米糠油工艺研究  

Extrusion-Assisted Aqueous Enzymatic Extraction Process of Rice Bran Oil

作　　者：周麟依[1] 肖志刚[1,2] 于金平[1] 李德敏[1] 王旭[1] 杨庆余[1] 王鹏[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]沈阳师范大学粮食学院,沈阳110034

出　　处：《中国粮油学报》2014年第7期68-72,91,共6页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD34B0204);哈尔滨市学科带头人基金(2012RFXXN107);黑龙江省教育厅科学技术研究重点项目(12511z006)

摘　　要：本研究探析了挤压膨化辅助水酶法提取米糠油的相关机制及工艺参数。研究表明,细胞壁结构破坏及其他多种组分含量的改变是水酶法工艺处理彻底性的重要影响因素,在挤压膨化过程米糠中淀粉降解为低分子质量产物,主要表现为支链淀粉含量的降低,同时淀粉糊化度大幅增加;米糠蛋白在此过程中发生局部变性,米糠蛋白变性热焓变的改变与蛋白质二级有序结构单元缺失有关,即较多的α-螺旋结构转变为无规卷曲结构。应用响应面寻优分析方法对工艺条件进行分析,寻优响应结果为:蛋白酶酶解温度为56.15℃,加酶量为2%,液料比为1:7,酶解时间为1.98 h,在此条件下,提油率有最优值为85.28%。Mechanism and process parameters of extrusion - assisted aqueous enzymatic extraction of rice bran oil have been studied in the paper. The results showed that the damage of structure of cell wall as well as the variations in amount of other components was important factors to affect the completeness of aqueous enzymatic method. The starch existed in rice bran degraded to low molecular weight products during extrusion process; mainly showed a decrease in amylopectin content, meanwhile the starch gelatinization degree increased significantly. Rice bran protein slightly denatured in this process; the change in heat denaturation enthalpy might be attributed to the deletion of ordered structure element in secondary structure, namely more alpha helix structure transformed to random coil structure. Response surface optimization method has been adopted to analyze the optimum process conditions： enzymatic hydrolysis temperature of 56.15 ℃, enzyme dosage of 2% （E/S）, ratio of liquid to solid of 1：7, hydrolysis time of 1.98 h, the oil extraction rate was 85.28% under these conditions.

关 键 词：挤压膨化 水酶法 米糠油 

分 类 号：TS205[轻工技术与工程—食品科学]