酶及处理参数对水酶法提取菜籽油和蛋白质的影响  

Combined Effect of Operational Variables and Enzyme Activity on Aqueous Enzymatic Extraction of Oil and Protein from Rapeseed

作　　者：刘志强[1] 贺建华[2] 曾云龙[1] 金宏[2] 

机构地区：[1]湖南科技大学化工系,湘潭411201 [2]湖南农业大学动物科技学院,长沙410128

出　　处：《中国农业科学》2004年第4期592-596,共5页Scientia Agricultura Sinica

基　　金：湖南省自然科学基金资助项目(02JJY5001)

摘　　要：分别用复合酶、蛋白酶、纤维素酶、果胶酶、半纤维素酶对油菜籽进行水酶法制油,并采用响应曲面分析方法分析了酶反应参数对菜籽油与菜籽蛋白得率的影响。结果表明,不同酶对水酶法制油的出油率与蛋白质得率的影响不同。其中,复合酶最高,蛋白酶作用较明显,纤维素酶次之,三者皆高于无酶水浸取,而果胶酶和半纤维素酶作用效果较差,二者皆低于无酶水浸取。固液比对油脂与蛋白质得率影响较大,加酶量对油脂提取率影响较显著,酶反应时间对蛋白质提取率影响较显著。Complex enzyme, protease, cellulase, pectinase and hemicellulase were used in the process ofaqueous enzymatic extraction of rapeseed oil, and then comparing this method with anenzymatic water leaching(CK). The results indicated that different enzymes had different effects on oil and protein extraction rate in theprocess, among which complex enzyme ranges the first, protease the second and then cellulase. The above threeenzymes were all superior to CK, while pectinase and hemicellulase were inferior to it because of their unobviouseffect. Response surface methodology was adopted to investigate the effect of parameter of enzyme reaction onrapeseed oil and protein extraction rate. The results showed that solid to liquid had strong effect on oil and proteinextraction rate, enzyme/substrate had an obvious effect on oil extraction rate and treatment time had an obviouseffect on protein extraction rate.

关 键 词：菜籽油 菜籽蛋白质 水酶法 出油率 蛋白质得率 响应曲面分析 工艺参数 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]