摘要
以油脂体得率为评价指标,在单因素实验基础上,通过响应面法优化酶法提取高油酸花生油脂体的工艺条件并对提取的油脂体进行成分分析。结果表明,酶法提取高油酸花生油脂体的最佳工艺条件为:pH 5.5、液料比6∶1(mL/g)、酶用量440 U/g、酶解时间90 min、酶解温度60℃,该工艺条件下高油酸花生油脂体得率为49.30%,验证实验结果与模型预测结果一致。所提取油脂体中粗脂肪含量为(60.14±3.75)%、粗蛋白含量为(8.06±0.63)%。与花生原料相比,高油酸花生油脂体中脂肪酸组成与相对含量无显著差异(P>0.05)。高油酸花生油脂体中特征性内源油体蛋白为油体膜蛋白和油体固醇蛋白,总含量近80%。
On the basis of single factor experiments,the process conditions of enzyme extraction of high oleic peanut elaiosome were optimized by response surface methodology(RSM)and the components of the elaiosome were analyzed.The results showed that the optimal process conditions were as follows:pH 5.5,liquid-solid ratio 6∶1(mL/g),enzyme dosage 440 U/g,enzymolysis time 90 min,enzymolysis temperature 60℃.Under the optimal conditions,the yield of high oleic peanut elaiosome reached 49.30%,which was consistent with the predicted value.For high oleic peanut elaiosome,the crude fat content was(60.14±3.75)%,and the crude protein content was(8.06±0.63)%.The composition of fatty acid of high oleic peanut elaiosome was not significantly different(p>0.05)with the raw peanuts.The characteristic intrinsic proteins in high oleic peanuts elaiosome were oleosin and steroleosin and the total contents of these two proteins were nearly 80%.
作者
张丽霞
孙强
魏松丽
姜军
孙晓静
姜艳敏
ZHANG Li-xia;SUN Qiang;WEI Song-li;JIANG Jun;SUN Xiao-jing;JIANG Yan-min(Research Center of Agricultural Products Processing,Henan Academy of Agriculture Sciences,Zhengzhou,Henan 450002;Kaifeng Xiangfu District Agricultural Science Institute,Kaifeng Henan 475100;College of Food Science and Technology,Henan Agricultural University,Zhengzhou Henan 450002)
出处
《粮油食品科技》
2019年第6期67-74,共8页
Science and Technology of Cereals,Oils and Foods
基金
国家重点研发计划资助(2016YFD0400200)
河南省重点研发与推广专项(192102110098)
河南省农业科学院科研发展专项资金项目(YNK201710606)
关键词
高油酸花生
油脂体
酶法提取
响应面
成分分析
high oleic peanut
elaiosome
enzyme extraction
response surface
component analysis
