摘要
为了提高花生油脂体的提取率,选用复合植物水解酶辅助提取花生油脂体。通过单因素实验考察了料液比、酶用量、酶解时间、酶解温度对复合植物水解酶提取花生油脂体提取率的影响。在单因素实验的基础上,采用正交试验对复合植物水解酶提取花生油脂体的工艺进行优化。实验结果表明,在所选取的参数范围内,各因素对花生油脂体提取率的影响由大到小为:料液比、酶解温度、酶解时间、酶用量。获得其较佳工艺条件为料液比1:4(g/mL)、酶用量1.25%、酶解时间80min、酶解温度50℃,在该条件下花生油脂体提取率为48.92%。
In order to improve the extraction rate of peanut oil bodies, Viscozyme L. was used to assist the extraction of peanut oleosome. The effects of material ratio, enzyme concentration, incubation time, and incubation temperature on extraction rate of peanut oil body with compound plant hydrolase were investi-gated by using the single factor experiment. On the basis of single factor experiment, the orthogonal experiment was used to optimize the process conditions of extracting peanut oil body with compound plant hydrolase. The results showed that the influence order from high to low of the factors was material ratio, incubation temperature, incubation time, enzyme concentration. The optimum conditions were as follows： material ratio 1： 4 （g/mL） , enzyme concentration 1.25% , the incubation time 80 min and the incubation temperature 50 ℃.Under the optimum conditions, the extraction rate of peanut oil body was 48. 9 2 % .
作者
赵自通
郝莉花
李宇健
陈复生
ZHAO Zitong HAO Lihua LI Yujian CHEN Fusheng(College of Food Science and Technology, Henan Univ ersity of Technology, Zhengzhou 450001 , China)
出处
《食品科学技术学报》
CAS
2017年第3期31-35,共5页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(21376064
21676073)
国家"863"计划项目(2013AA102208)
"粮油食品加工与新技术研究"河南省优秀科技创新团队项目
中国博士后科学基金资助项目(2015M582184)
作者简介
赵自通,男,硕士研究生,研究方向为食品资源开发与利用;
陈复生,男,教授,博士生导师,主要从事食品资源开发与利用方面的研究,通信作者.
