猪油的水酶法提取工艺及其产品品质研究  

Aqueous Enzymatic Extraction of Lard and its Product Quality

作　　者：王庆玲[1,2] 蒋将[1,2] 刘元法[1,2] 

机构地区：[1]食品科学与技术国家重点实验室江南大学,江苏无锡214122 [2]江南大学食品营养与安全协同创新中心,江苏无锡214122

出　　处：《食品与生物技术学报》2017年第2期164-171,共8页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31301497);国家863计划项目(2011 AA100806;2013AA102103)

摘　　要：首次采用水酶法提取猪油并对其提取条件进行了研究,以提油率为评价指标,比较了4种蛋白酶(Alcalase 2.4L,Neutrase 1.5MG,Flavourzyme 1000L和Protamex)的作用效果。结果表明:碱性蛋白酶Alcalase 2.4L的作用效果最好。选取碱性蛋白酶为酶解用酶,确定酶法提取猪油的最佳酶解工艺为:酶解时间2.0 h,p H 8.0,料液质量体积比为1 g∶1 m L,酶解温度55℃,加酶量为底物质量分数的1.0%,该条件下提油率可达到96.82%。与传统方式得到的猪油产品比较,酶法提取的猪油基本理化指标均较优。Extraction of lard with aqueous enzymatic method was studied. Four proteases,Alcalase2.4L,Neutrase 1.5MG,Flavourzyme 1000 L and Protamex were evaluated for their efficiency in oil release,and Alcalase 2.4L was found to the most effective for oil-extraction. The optimal hydrolysis parameters for Alcalase 2.4L were hydrolysis time 2.0 h,temperature 55 ℃,p H 8.0,ratio of material to water 1 g∶1 m L and enzyme amount 1%（E/S）,which resulted in an oil extraction yield of 96.82%.Lard obtained by the enzymatic extraction was superior to those by traditional methods according to physicochemical properties.

关 键 词：猪油 酶法 提油率 品质 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]