摘要
研究了超声辅助水酶法同时分离哈密瓜籽油和蛋白质工艺中料液比、pH、超声时间、超声温度、超声功率密度、加酶量对哈密瓜籽油提取率的影响,同时对制油过程中蛋白质在水相和渣相中的分布情况进行了研究,并利用响应面法对哈密瓜籽油的提取工艺进行了优化。结果表明:提取哈密瓜籽油的最佳条件为复合植物水解酶添加量0.030 mL/g、料液比1∶8 (g/mL)、超声酶解时间54 min、超声酶解温度51℃、pH 4.7、超声功率密度4.5 W/cm^(3),此时哈密瓜籽油提取率为76.72%,水相以及渣相蛋白质占总蛋白质的比例分别为23.88%、69.67%。
The effects of solid-liquid ratio, pH, ultrasonic time, ultrasonic temperature, ultrasonic power density, and enzyme dosage on the extraction rate of hami melon seed oil from the process of simultaneous separation of hami melon seed oil and protein by ultrasonic-assisted aqueous enzymatic method were studied. The distribution of protein in the aqueous phase and the slag phase during the oil preparation process was also studied. The extraction process of hami melon seed oil was optimized using response surface methodology. The results showed that the optimal conditions for the extraction of Hami melon seed oil were as follows: the addition of compound plant hydrolase 0.030 mL/g, solid-liquid ratio 1 ∶8(g/mL), ultrasonic hydrolysis time 54 min, ultrasonic hydrolysis temperature 51 ℃, pH 4.7, and ultrasonic power density 4.5 W/cm^(3). Under these conditions, the extraction rate of hami melon seed oil was 76.72 %, and the proportions of protein in aqueous phase and slag phase to the total protein were 23.88 % and 69.67 %, respectively.
作者
王晓东
陈复生
张丽芬
许建
WANG Xiao-dong;CHEN Fu-sheng;ZHANG Li-fen;XU Jian(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Garden Science and Technology Branch of Xinjiang Agricultural Vocational and Technical College,Changji 831100,Xinjiang,China)
出处
《粮食与油脂》
北大核心
2022年第10期68-73,共6页
Cereals & Oils
基金
国家自然科学基金区域联合基金项目(U21A20270)
河南省自然科学基金(222300420424)
河南省青年骨干教师培养计划(2020GGJS083)。
关键词
超声波
水酶法
哈密瓜籽油
蛋白质
ultrasound
aqueous enzymatic method
hami melon seed oil
protein
