水酶法提取玉米胚芽油的研究进展  

Progress on Aqueous Enzymatic Extraction of Corn Germ Oil

作　　者：张雅娜 张晟 周媛媛 马丽媛[1] 郭丽[1] 张春华[1] ZHANG Yana;ZHANG Sheng;ZHOU Yuanyuan;MA Liyuan;GUO Li;ZHANG Chunhua(College of Food and Pharmaceutical Engineering,Suihua College,Suihua 152061;Institute for Food and Drug Control of Suihua,Suihua 152061)

机构地区：[1]绥化学院食品与制药工程学院,绥化152061 [2]绥化市食品药品检验检测所,绥化152061

出　　处：《食品工业》2022年第8期253-256,共4页The Food Industry

基　　金：黑龙江省省属高等学校基本科研业务费青年项目(YWK10236200131);绥化学院科研创新团队(玉米功能性食品研发团队SIT05003)。

摘　　要：玉米胚芽油含有丰富的营养成分,具有良好的品质和生理功能,是一种理想的食用油。水酶法是近年来研究较多的新兴提油技术,其操作条件温和,能得到变性程度低的蛋白、高品质的油及其他功能性成分,具有绿色、环保、安全、节能等优点。综述水酶法提取玉米胚芽油的工艺及原理,并对水酶法提取玉米胚芽油工艺的进一步研究和工业化应用前景进行展望。The corn germ oil is rich in nutritional ingredients,with good quality and biological function,which is an ideal edible oil.Aqueous enzymatic extraction is a novel technology that has been studied more in recent years,which has mild operational conditions,low-denaturation protein,high quality of oil and other functional ingredients,and has outstanding advantages such as green,environmental protection,safety,and energy saving.The process and principle of the aqueous enzymatic extraction of corn germ oil are reviewed,and the aqueous enzymatic extraction of corn germ oil of further research and the outlook of industrialization applications are discussed.

关 键 词：水酶法 玉米胚芽 玉米胚芽油 研究进展 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]