摘要
采用水酶法结合挤压膨化预处理工艺提取大豆中油脂,研究挤压膨化工艺参数对大豆油理化特性和脂肪酸组成的影响。结果表明:随着套筒温度的升高,大豆油的酸值、过氧化值、磷脂、不皂化物含量逐渐增加,色泽逐渐加深;随着物料水分含量的增加,大豆油的酸值、磷脂含量都呈现降低趋势,过氧化值呈现先降低后增加的趋势,不皂化物含量呈现增加趋势,而大豆油色泽变化不显著;螺杆转速对大豆油理化特性的影响大体与物料水分含量的效应相似,只有磷脂含量与物料水分含量的效应相反,呈现显著增加的趋势;在不同的套筒温度、物料水分含量及螺杆转速下大豆油中均未检测到C17∶1、C18∶3、C20∶1和C24∶0。
The oil was extracted from soybean by aqueous enzymatic extraction combined with extrusion pretreatment process,and the effects of extrusion parameters on the physicochemical properties and fatty acid composition of soybean oil were studied.The results showed that the acid value,peroxide value,contents of phospholipids and unsaponifiable matter of soybean oil increased gradually,and the color of soybean oil became dark with barrel temperature increasing;when moisture content of material increased,the acid value and content of phospholipids of soybean oil reduced,the peroxide value first declined then increased,the content of unsaponifiable matter increased,while the color had no obvious change;the effects of screw speed on the physicochemical properties of soybean oil were similar to that of moisture content of material,except that content of phospholipids increased significantly with screw speed increasing;the fatty acids C17∶1,C18∶3,C20∶1 and C24∶0 were not detected in soybean oil under the conditions of different barrel temperatures,screw speeds and moisture contents of material.
作者
冯红霞
隋晓楠
齐宝坤
孙培灵
江连洲
李杨
Feng Hongxia;Sui Xiaonan;Qi Baokun;Sun Peiling;Jiang Lianzhou;Li Yang(Food Science College of Northeast Agricultural University,Harbin 150030,China;College of Engineering,Northeast Agricultural University,Harbin 150030,China)
出处
《大豆科技》
2019年第S01期407-411,共5页
Soybean Science & Technology
基金
“863”计划项目(2013AA1022104-1)
关键词
大豆油
挤压膨化参数
水酶法
理化特性
脂肪酸
soybean oil
extrusion parameter
aqueous enzymatic extraction
physicochemical property
fatty acid
