摘要
为研究破乳方式对粗酶水相提取大豆油过程形成的乳状液回收油品质影响和所得水解蛋白风味,分别对等电点法、添加CaCl--2法、Alcalase酶法、加热破乳方式回收油的理化性质和脂肪酸组成进行分析,并以溶剂浸提油为对照样。结果表明,各破乳方式所得油的色泽、酸价、过氧化值、皂化值、碘值均低于溶剂浸提油,破乳油中,等电点法破乳油酸价最高,达0.83 mg/g,其次是加热破乳油,CaCl2和Alcalase酶法破乳油的酸价最低,仅为0.52 mg/g;加热破乳油过氧化值高于其他破乳油,达0.85μg/g,CaCl2和Alcalase酶法破乳油的过氧化值最低,仅为0.62μg/g。各破乳油色泽、皂化值和碘值之间均无显著性差异(P>0.05),破乳油脂肪酸组成与溶剂浸提油相同,不饱和脂肪酸总含量均在84%以上,符合国际法典委员会推荐的食用油标准。因此,破乳油的品质均优于溶剂浸提油,而CaCl2和Alcalase酶法破乳油的品质最好。粗酶水解蛋白必需氨基酸含量与原料大豆相近,尽管仍具有苦味,但苦味值低于Alcalase酶解蛋白,因此粗酶水解蛋白仍然保持大豆蛋白的营养品质。
In order to study the effect of demulsification methods on the quality of oil from cream produced by crude enzymatic-assisted aqueous extraction process of soybean oil and the flavor of hydrolyzed protein,the physicochemical properties and fatty acid composition of recovered oil by isoelectric point,CaCl2 addition,Alcalase enzyme method and heating demulsification method were analyzed respectively,while the solvent extraction oil was as the control. The results showed that the color,acid value,peroxide value,saponification value and iodine value of the oil obtained by different demulsification methods were lower than those of solvent extraction oil. In all demulsifying oil,the acid value of oil acquired by isoelectric point demulsification method was the highest( 0.83 mg/g),followed oil from heating demulsification,the acid value of CaCl2 addition and Alcalase enzymatic demulsification was the lowest( 0.52 mg/g).The peroxide value of oil from heating demulsification method was higher than those of other demulsification methods,reaching 0.85 μg/g,the peroxide value of oil from CaCl2 addition and Alcalase demulsification methods was the lowest( 0.62 μg/g). There was no significant difference in color,saponification value and iodine value among demulsifying oils( P > 0.05).The fatty acid composition of demulsifying oil was the same as that of solvent extraction oil,and the total contents of unsaturated fatty acid was above 84%,which met the standard of edible oil recommended by the International Codex Commission.Therefore,the quality of demulsified oil was better than solvent extraction oil,and the quality of CaCl2 and Alcalase demulsifying oil was the best. The essential amino acid contents of crude enzymatic hydrolyzed protein was close to that of raw soybean protein.Although crude enzymatic hydrolyzed protein still had a bitter taste,the bitterness value was lower than that of Alcalase enzymatic hydrolyzed protein,which showed crude enzymatic hydrolyzed protein still maintained the nutritional quality of soybean protein.
作者
吴海波
任桂凤
刘松勇
黄莹
覃秀荧
江连洲
WU Hai-bo;REN Gui-feng;LIU Song-yong;HUANG Ying;QIN Xiu-ying;JIANG Lian-zhou(College of Food EngineeringBeibu Gulf University,Qinzhou 535011,China;Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation,Qinzhou 535011,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2020年第4期133-138,145,共7页
Science and Technology of Food Industry
基金
广西省自然科学基金面上项目(2018GXNSFAA294067)
北部湾大学高层次人才科研启动项目(2018KYQD54)
关键词
水酶法提取
破乳方式
乳状液回收油
蛋白
品质
enzymatic-assisted aqueous extraction
demulsification methods
soybean oil recovered by demulsification
protein
quality
