挤压法钝化米糠脂肪水解酶效果研究  

The Research of Passive Effect for Rice Bran Lipase by Extruder

作　　者：杨祎晨 肖志刚[1,2] 刘海飞[1] 高洋[1] 叶鸿剑 王哲 

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1100343 [3]东方集团粮油食品有限公司,哈尔滨150000

出　　处：《中国食品学报》2014年第9期90-99,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"农村领域国家科技支撑计划课题(2012BAD34B02);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：为了延长米糠保质期及增加米糠稳定性,采用挤压法研究米糠脂肪水解酶活性。运用单因素和旋转正交试验方法,以挤压温度、物料水分、螺杆转速和模头型号为参考因素,用频数选优法选出5组较佳参数组合,对比预测值和实测值,确定降低脂肪水解酶活性的最佳工艺参数,即:机筒温度137℃,物料含水率23%,螺杆转速130 r/min,模孔直径8 mm。此时脂肪水解酶酶活降至5.26%。For extending the shelf life and stability of rice bran, this essay is focus on researching the residual en- zyme activity of lipase by extruder. We study on the influence of the activity of lipase to the stability of rice bran. The unvaried analysis and rotational orthogonal experiment are used to study the results of analysis. There are four referenced factors： barrel temperature, moisture content of material, rotation speed of screw and die model. Using the frequency se- lection method to choose 5 groups of better parameters, and making a comparison between the predicted and measured values, the best technological parameters to reduce the enzyme activity of lipase are： barrel temperature 137 %, moisture content of material 23%, screw speed 130 r/min, diameter of die orifice 8 mm. The lipase activity can be low to 5.26% under these factors.

关 键 词：米糠 挤压 稳定性 

分 类 号：TS201.25[轻工技术与工程—食品科学]