摘要
采用水酶法从藜麦中提取油脂,对酶的种类、料液比、反应时间及酶的添加量等提取条件进行了优化。实验确定了水酶法提取藜麦中油脂的最佳条件:碱性蛋白酶为最佳酶制剂,料液比为1∶5,碱性蛋白酶用量为1.5%,酶解pH为10,酶解时间2 h,酶解温度35 ℃,在此条件下藜麦中油脂的提取率为98.3%。
The water-enzymatic method was used to extract oil from quinoa, and the extraction conditions such as the type of enzyme, the ratio of material to liquid, the reaction time and the amount of enzyme added were optimized. The experiment determined the best conditions for extracting oil from quinoa by the water enzymatic method: alkaline protease is the best enzyme preparation, the ratio of material to liquid is 1:5, the dosage of alkaline protease is 1.5%, the pH of enzymatic hydrolysis is 10, and the time of enzymatic hydrolysis 2 h, enzymatic hydrolysis temperature 35 ℃, under this condition, the extraction rate of oil in quinoa is 98.3%.
作者
曹佳佳
马文清
雷冬琼
CAO Jiajia;MA Wenqing;LEI Dongqiong(School of Chemistry and Chemical Engineering,Qinghai Normal University,Xining 810000,China)
出处
《现代食品》
2021年第20期111-114,118,共5页
Modern Food
关键词
水酶法
藜麦
油脂提取
water enzymatic method
quinoa
extraction of oil
