摘要
研究不同酶处理对小麦胚芽油提取率的影响,确定最佳水酶法提取小麦胚芽油工艺。选用纤维素酶、半纤维酶、酸性蛋白酶、淀粉酶、果胶酶作为提取酶,对小麦胚芽进行酶解,研究了不同酶处理对提油率的影响。单一酶处理试验中,分别用纤维素酶和酸性蛋白酶处理的提油率较高;复合酶处理试验中,酸性蛋白酶和纤维素酶组合处理的提油率最高;且复合酶处理比单一酶处理的提油率高。经过正交试验得出小麦胚芽油水酶法最优提取工艺为:复合酶(酸性蛋白酶∶纤维素酶=5∶1),酶解pH=5,酶解温度45℃。经验证试验小麦胚芽提油率可达到65.53%。试验提取的小麦胚芽油不饱和脂肪酸含量高达82%以上,营养品质较好。
The influence of different enzyme treatment of wheat germ oil extraction rate was studied and the best water enzymatic extraction of wheat germ oil was determined.Cellulase, half fiber enzyme, acid protease, amylase, pectinase was selected as extraction enzyme of wheat germ enzyme solution, the influence of different enzyme treatment for oil extraction rate was studied. In single enzyme treatment trials , oil extraction rate of respectively with cellulose enzyme and acid protease treatment was higher. In composite enzyme processing experiment, oil extraction rate of acid protease and cellulase treatment was highest. And the oil extraction rate of compound enzyme treatment is higher than single enzyme treatment.Through orthogonal experiments on wheat germ oil and the optimal extraction technology for the enzymatic：compound enzyme, acid protease, cellulase （=5∶1） enzyme solution pH=5, enzymolysis temperature 45℃. Verified test wheat germ oil extraction rate can reach 65.53%. Unsaturated fatty acid content of wheat germ oil extracted was over 82%, the nutritional quality was better.
出处
《食品研究与开发》
CAS
北大核心
2014年第10期17-20,共4页
Food Research and Development
基金
公益性行业(农业)科研专项子课题"小麦胚芽高值化利用技术研究"(201303071-10)
山东省科技发展计划项目"小麦胚芽油提取关键技术研究"(2012GNC11030)
关键词
小麦胚芽油
水酶法
复合酶
正交分析
wheat germ oil
water enzymatic
composite enzyme
orthogonal analysis
