米糠毛油不同脱胶工艺副产物中磷脂的性质研究  

Study on the properties of phospholipids in different degumming process by-products of rice bran crude oil

作　　者：段小禹 曹子伦 江小明 周力 何东平 雷芬芬 DUAN Xiao-yu;CAO Zi-lun;JIANG Xiao-ming;ZHOU Li;HE Dong-ping;LEI Fen-fen(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of Deep Processing of Major Grain and Oil of Ministry of Education,Wuhan 430023,Hubei,China;National Key Laboratory of Market Regulation(Edible Oil Quality and Safety),Wuhan 430023,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023 [3]国家市场监管重点实验室(食用油质量与安全),湖北武汉430023

出　　处：《粮食与油脂》2023年第10期83-87,121,共6页Cereals & Oils

基　　金：中国科协青年人才托举工程项目(YESS20200380)。

摘　　要：分别从米糠毛油酸法脱胶和酶法脱胶副产物油脚中提取分离磷脂,研究了不同脱胶方法对副产物中磷脂结构和性质的影响。傅里叶红外结果显示,3种脱胶产物均是磷脂,使用磷脂酶A1脱胶会破坏酸法磷脂中的sn-1键,导致CO减少,使用磷脂酶C会破坏酸法磷脂的sn-3键,产生磷脂酸。所有磷脂均符合国家二级磷脂标准。亲水亲油平衡值的结果表明,单一酶法磷脂和复合酶法磷脂的亲水亲油平衡值分别为10和9,均强于亲水亲油平衡值为8的酸法磷脂,酶法磷脂更适合做O/W型乳化剂。经过酶法脱胶得到的磷脂的乳化稳定性、氧化稳定性、抑菌性均强于酸法磷脂。Phospholipids were extracted and isolated from the oil foot of rice bran crude oil of the by-products of acid degumming and enzymatic degumming,respectively,and the effects of different degum-ming methods on the structure and properties of phospholipids in the by-products were studied.FTIR re-sults showed that all three degumming products were phospholipids,degumming with phospholipase A1 disrupts the sn-1 bond in acid phospholipids,leading to a reduction in C-O,and using phospholipase C disrupts the sn-3 bond in acid phospholipids,producing phosphatidic acid.All phospholipids met the national secondary phospholipid standards.The results of hydrophilic lipophilic equilibrium value showed that the hydrophilic lipophilic equilibrium values of single enzymatic phospholipid and complex enzymatic phospholipid were 10 and 9,respectively,which were stronger than those of acid phospholipid with hy-drophilic lipophilic equilibrium value of 8.Enzymatic phospholipid was more suitable for O/W emulsifi-er.The emulsification stability,oxidation stability and bacteriostasis of phospholipids obtained by enzy-matic degumming were stronger than those by acid degumming.

关 键 词：磷脂 米糠毛油 酶法脱胶 乳化性能 氧化稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]