物料含水率对挤压膨化水酶法制备大豆油的影响及拉曼光谱分析  

Effect of water content of material on preparation of soybean oil by extrusion aqueous enzymatic method and Raman spectrum analysis

作　　者：康珏[1] KANG Jue(Chengdu Agricultural College,Chengdu 611130)

机构地区：[1]成都农业科技职业学院

出　　处：《食品科技》2019年第10期212-216,共5页Food Science and Technology

基　　金：成都农业科技职业学院校级重点项目(cny19-16)

摘　　要：采用挤压膨化水酶法制备大豆油,研究物料含水率对提取大豆油的影响及膨化蛋白拉曼光谱分析。结果表明,随着物料含水率的增加,总油提取率呈先升高后降低的趋势,在物料含水率达到16%时,总油提取率最大达到92.79%。对不同物料含水率挤压膨化大豆蛋白进行拉曼光谱分析表明,无序的蛋白质二级结构利于酶解过程中油脂的释放。此外,二硫键由g-g-t构型转化为t-g-t构型以及酪氨酸残基的暴露表明,挤压膨化提高了蛋白质变性程度,这也是导致提油率增加的原因。Soybean oil was prepared using extrusion aqueous enzymatic method. Effect of water content of material on extracting soybean oil and Raman spectrum analysis of extruded protein were researched. The results indicated that total oil extraction yield was reduced after the first rise with the increase of water content of material. When water content of material was 16%, maximum total oil extraction yield was 92.79%. Further analysis on the structure of extruded soybean protein at different water content of material was carried out by Raman spectrum method. The disordered protein secondary structure facilitated the release of oil in the process of enzymolysis. In addition, the transformation of configuration of disulfide bond from g-g-t to t-g-t and the exposure of tyrosine residues indicated that the degree of protein denaturation was increased by extrusion, which was also the reason of the increase in oil extraction yield.

关 键 词：物料含水率 挤压膨化 水酶法 大豆油 拉曼光谱 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]