酶法提取葡萄籽油工艺及其大米水解蛋白复合乳液稳定性  

Enzymatic Extraction of Grape Seed Oil and Stability of Rice Hydrolyzed Protein Composite Emulsion

作　　者：鄢明[1] 段方宇 张莹 赵玮[2] YAN Ming;DUAN Fangyu;ZHANG Ying;ZHAO Wei(Changchun Finance College,Changchun 130124,China;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]长春金融高等专科学校,长春130124 [2]吉林农业大学食品科学与工程学院,长春130118

出　　处：《吉林农业大学学报》2024年第6期1081-1090,共10页Journal of Jilin Agricultural University

基　　金：国家自然科学基金面上项目(32072169)。

摘　　要：以新疆产葡萄籽为原料,利用超声波辅助提取葡萄籽油并对工艺进行优化。选择酶用量、酶解温度、酶解时间、料液比、pH进行单因素试验,在此基础上采用Box-Behnken试验设计,以提取率为响应值进行响应面分析试验,确定最优工艺参数:料液比1∶5,酶解时间5 h,酶解pH 11,酶解温度45℃。在该条件下,葡萄籽油提取率为1.98%。葡萄籽油的气相色谱分析表明,油脂主要成分为油酸、亚油酸,含量分别为13.30%,82.04%。制备葡萄籽油/大米水解蛋白复合乳液,通过测定乳液粒径、乳液表面张力、乳液微观结构,评价乳液的稳定性。结果表明,储藏7 d内葡萄籽油/大米水解蛋白乳液外观无明显变化,微观结构显示油滴粒径随储藏时间增加略有增大,总体稳定性较好。Grape seed oil from Xinjiang was extracted by ultrasonic-assisted extraction and the process was optimized.Single factor experiment was carried out by selecting enzyme dosage,enzymatic hydrolysis temperature,enzymatic hydrolysis time,solid-liquid ratio and pH value.On this basis,Box-Behnken design was adopted,and response surface analysis test was carried out with extraction rate as the response value to determine the optimal process parameters:solid-liquid ratio 1∶5,enzyme hydrolysis time 5 h,enzyme hydrolysis pH 11,and enzyme hydrolysis temperature 45℃.Under these conditions,the extraction rate of grape seed oil was 1.98%.The analysis of grape seed oil by gas chromatography showed that the contents of oleic acid and linoleic acid were 13.30% and 82.04%,respectively.Grape seed oil/rice hydrolyzed protein composite emulsion was prepared.The stability of the composite emulsion was evaluated by measuring the particle size,surface tension and microstructure of the emulsion.The results showed that the macroscopic changes of grape seed oil/rice hydrolysate protein emulsion were not obvious within 7 d of storage.The microstructure showed that the particle size of oil droplets increased slightly and the emulsion showed good overall stability.

关 键 词：葡萄籽油 提取工艺 大米水解蛋白 乳液 稳定性 

分 类 号：S565[农业科学—作物学] TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]