水酶法提取番茄籽油酶法破乳工艺的研究  

Research on Demulsification Process of Tomato Seeds Oil Extracted by Aqueous Enzymatic

作　　者：朱敏敏[1] 王永瑞[1] 刘文玉[1] 赵巧玲 魏长庆[1] ZHU Minmin;WANG Yongrui;LIU Wenyu;ZHAO Qiaoling;WEI Changqing(Food College, Shihezi University （Shihezi 832000;Xinjiang Sai Lemu Modem Agriculture Co., Ltd. （Bole 833400)

机构地区：[1]石河子大学食品学院,石河子832000 [2]新疆赛里木现代农业股份有限公司,博乐833400

出　　处：《食品工业》2018年第4期20-23,共4页The Food Industry

基　　金：兵团工业及高新技术科技攻关与成果转化计划项目(项目编号:2015AB029);中国博士后科学基金第59批面上资助项目

摘　　要：番茄籽油因富含不饱和脂肪酸、VE等营养成分而深受消费者的喜爱,水酶法提油条件温和且过程简单,能很好地保存油脂中的营养物质,但水酶法提油过程中会产生的大量乳状液而制约其出油率。试验主要探讨分析了复合蛋白酶、风味蛋白酶和淀粉酶等酶法破乳对番茄籽油出油率的影响,最终确定当风味蛋白酶添加量为500 U/g(pH为5,料液比1︰5 g/mL,温度50℃)时,出油率可达到51.57%,比未破乳前提高了8.33%。通过扫描电子显微镜,能有效地观察到风味蛋白酶酶解过程中乳状液的结构变化,并且所得的番茄籽油品质优良,符合Q/STYC0004S—2013。Tomato seed oil was very popular with consumers because it was rich in unsaturated fatty acids, VE and other nutrients, aqueous enzymatic extraction of oil under mild conditions and simple process, the nutrients were well preserved in the oil, but a lot of emulsions in process of aqueous enzymatic extraction oil would restrict the oil extraction rate. The effects of enzymatic hydrolysis, such as compound protease, flavor protease and amylase, on the yield of tomato seed oil were analyzed, the optimum parameters from the experiment were that the demulsification effect was best when the activity of the enzyme was 500 U/g（pH 5, the ratio of material to liquid 1︰5 g/mL and the temperature 50 ℃）, the oil yield was 51.57%, it was increased by 8.33% compared with that before demulsification; The structural changes of the emulsion during the enzymatic hydrolysis of the protease were observed by scanning electron microscope（SEM）, and the quality of the tomato seed oil was good（Q/STYC 0004 S—2013）.

关 键 词：水酶法 番茄籽油 破乳 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]