超声波辅助酶解法提取食用猪油工艺优化及胆固醇脱除  

Optimization of Ultrasonic-Assisted Enzymatic Extraction of Lard and Cholesterol Removal from It

作　　者：戚彪 米瑞芳 熊苏玥 陈曦 李家鹏 杨君娜 李金春 乔晓玲 王守伟 QI Biao;MI Ruifang;XIONG Suyue;CHEN Xi;LI Jiapeng;YANG Junna;LI Jinchun;QIAO Xiaoling;WANG Shouwei(Beijing Key Laboratory of Meat Processing Technology,State Meat Processing and Engineering Center,China Meat Research Center,Beijing Academy of Food Sciences,Beijing 100068,China)

机构地区：[1]北京食品科学研究院中国肉类食品综合研究中心国家肉类加工工程技术研究中心肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2018年第7期23-28,共6页Meat Research

基　　金：丰台区科技三项费项目(KSF201712)

摘　　要：为开发猪油的提取新工艺,以猪脂肪组织为原料,采用超声波辅助中性蛋白酶酶解法提取食用猪油。在单因素试验的基础上,以猪油的提取率为考察指标,采用正交试验方法研究蛋白酶添加量、酶解时间、超声波功率和超声时间对猪油提取率的影响,并通过吸附条件的优化,研究β-环糊精、羧甲基纤维素及马铃薯变性淀粉3种吸附剂对猪油胆固醇的脱除效果。结果表明:各因素对猪油提取率的影响从大到小依次为蛋白酶添加量>酶解时间>超声波功率>超声时间;超声波辅助酶解提取食用猪油的最优工艺为蛋白酶添加量550 U/g、酶解时间80 min、超声波功率720 W、超声时间120 s,在此条件下,猪油的提取率为(95.14±1.65)%;3种吸附剂对猪油胆固醇均具有明显的吸附效果,脱除能力依次为β-环糊精>羧甲基纤维素>马铃薯变性淀粉。In order to develop a new process for lard extraction, ultrasonic-assisted neutral protease hydrolysis was used to extract lard oil from pig adipose tissue. The effects of ultrasonic power, ultrasonic time, enzyme dosage and hydrolysis time on the extraction efficiency of lard were investigated by one-factor-at-a-time and orthogonal array design. The removal efficiency of cholesterol from lard by three different absorbents： β-cyclodextrin, carboxylcellulose and modified potato starch was evaluated under optimized adsorption conditions. The results showed that the factors affecting the extraction efficiency of lard oil in descending order of importance were enzyme dosage, hydrolysis time, ultrasonic power, and ultrasonic time. The optimized processing parameters were as follows： enzyme dosage 550 U/g, hydrolysis time 80 min, ultrasonic time 120 s, and ultrasonic power 720 W. Under the optimal conditions, the extraction efficiency of lard was（95.14 ± 1.65）%. All three adsorbents had a significant effect on cholesterol removal from lard and their effect was in the following decreasing order： β-cyclodextrin, carboxylcellulose and modified potato starch.

关 键 词：超声波 酶解法 食用猪油 胆固醇脱除 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]