水酶法提取稻米油形成乳状液的破乳技术研究  

Demulsification of the emulsion formed during aqueous enzymatic extraction of rice bran oil

作　　者：郝佳 许朵霞[1] 王振华[1] 张敏[1] HAO Jia;XU Duoxia;WANG Zhenhua;ZHANG Min(Beijing Laboratory for Food Quality and Safety,Beijing Key Laboratory of Flavor Chemistry,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Engineering and Technology Research Center of Food Additives,Beijing Advanced Innovation Center for Food Nutrition and Human Health,College of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品与健康学院,北京食品营养与人类健康高精尖创新中心,北京市食品添加剂工程技术研究中心,食品添加剂与配料北京高校工程研究中心,北京市食品风味化学重点实验室,食品质量与安全北京实验室,北京100048

出　　处：《中国油脂》2021年第3期12-17,共6页China Oils and Fats

基　　金：“十三五”国家重点研发计划项目(2018YFD0401100);北京工商大学校级杰青优青培育计划项目(BTBUYP2020);科技创新服务能力建设(19005902054);“十三五”时期北京市属高校高水平教师队伍建设支持计划(CIT&TCD201804018)。

摘　　要：在水酶法提取稻米油的过程中,产生大量的乳状液,降低了稻米油的提取率。为了提高水酶法提取稻米油的提取率,以破乳率为指标,研究最佳乳状液破乳技术。首先优化了酶法提取稻米油的破乳时间及破乳温度,在此基础上,比较调节pH破乳法、CaCl_(2)破乳法和乙醇破乳法的破乳效果,研究最佳破乳条件下乳状液粒径、Zeta电位的变化并观察破乳前后乳状液的微观结构。结果表明,稻米油乳状液最佳破乳工艺条件为采用调节pH破乳法,调节乳状液pH至7,60℃下300 r/min搅拌60 min。在最佳条件下,破乳率可达93.15%。经过破乳的乳状液油滴表面的蛋白膜被破坏,油滴之间发生聚集,平均粒径增大,Zeta电位降低。The emulsion formed during aqueous enzymatic extraction of rice bran oil reduce the oil yield.In order to increase the extraction yield of rice bran oil extracted by aqueous enzymatic method,the optimal demulsification technology of emulsion was explored with demulsification rate as an index. The demulsification time and demulsification temperature were optimized and the demulsification effects of adjusting pH,CaCl_(2) and ethanol demulsification methods were compared. The changes of the particle size and Zeta potential of emulsion under the optimal demulsification process conditions were studied and the microstructure of emulsion before and after demulsification was observed. The results showed that the optimal demulsification process conditions were as follows: with adjusting pH method,adjusting pH of emulsion to 7,stirring at 300 r/min for 60 min at 60 ℃. Under these conditions the demulsification rate could reach 93. 15%. The protein membrane on the surface of the oil droplet was destroyed,the average particle size increased and the Zeta potential decreased.

关 键 词：稻米油 乳状液 水酶法 破乳技术 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]