酶解条件对酶法制备风味型菜籽油的影响研究  

Study on the effect of enzymatic hydrolysis conditions on the preparation of flavored rapeseed oil by enzymatic method

作　　者：黄雪艳 魏冰 杨敏 方晓璞 鲁海龙 赵利丽 石珊珊 张煜 Huang Xueyan;Wei Bing;Yang Min;Fang Xiaopu;Lu Hailong;Zhao Lili;Shi Shanshan;Zhang Yu(COFCO Engineering(Xi’an)International Engineering Co.,Ltd.,Xi’an 710082)

机构地区：[1]中粮工科(西安)国际工程有限公司,西安710082

出　　处：《粮食与食品工业》2025年第1期1-5,共5页Cereal & Food Industry

基　　金：陕西省重点研发计划大宗食用油脂功能化加工关键技术与产品研发(2022ZDLNY04-03);陕西省重点研发计划特色油料加工关键技术及装备开发与示范(2024NC-ZDCYL-04-19)。

摘　　要：本研究采用复合酶法制备风味型菜籽油,研究了不同酶解条件对制备风味型菜籽油感官评分的影响。结果表明:制备风味型菜籽油的最适条件为酶解温度50℃、时间5.0 h,碱性蛋白酶、复合风味型蛋白酶、氨基肽酶添加量分别为1.5%、0.3%、0.3%,料液比(w/w)为1∶6,此时得到的风味型菜籽油感官评分最高。本研究结果可为碱性蛋白酶、复合风味型蛋白酶、氨基肽酶3种酶复合制备风味型菜籽油的酶解条件提供理论依据。In this study,flavoured rapeseed oil was prepared by compound enzyme method.The effects of enzymatic hydrolysis conditions on sensory scores of flavoured rapeseed oil were studied.The results showed that the optimum conditions for preparing flavoured rapeseed oil were enzymatic hydrolysis temperature 50℃,time 5.0 h,adding amount of alkaline protease,compound flavoured protease and aminopeptase were 1.5%,0.3%and 0.3%,respectively,and the ratio of solid to liquid(w/w)was 1∶6,and the sensory score of flavoured rapeseed oil was the highest.The results of this study can provide a theoretical basis for the enzymatic hydrolysis conditions of flavored-type rapeseed oil prepared by the combination of alkaline protease,flavored-type protease and aminopeptidase.

关 键 词：风味型菜籽油 酶解反应 复合酶 

分 类 号：TS201[轻工技术与工程—食品科学]