摘要
以大豆毛油为原料,研究磷脂酶A1添加量、柠檬酸溶液添加量、脱胶温度和脱胶时间对脱胶效果以及中性油脂肪酸和甘油酯组成的影响。结果表明,磷脂酶A1脱胶的最佳反应条件为20 mg/100 g油的磷脂酶A1、0.15 mL 45%柠檬酸溶液、50℃脱胶温度、4 h反应时间。在最佳的脱胶工艺条件下,磷脂酶A1脱胶中性油中含磷量降至0.47 mg/kg,油脂得率(95.55%)高于酸化脱胶中性油的得率(92.94%)。酶法脱胶中性油与毛油的脂肪酸和甘油酯组成相比,酶法脱胶中性油的脂肪酸组成没有明显变化,甘油酯组成中的甘一酯和甘二酯相对含量减少、甘三酯相对含量增加;与酸化脱胶油脚相比,磷脂酶A1脱胶油脚中溶血磷脂(溶血磷脂酰胆碱、溶血磷脂酰乙醇胺和溶血磷脂酰肌醇)的相对含量增加至48%。
The effects of phospholipase A1 loading,citric acid solution loading,degumming temperature,and degumming time on the fatty acid and glyceride composition of crude soybean oil were systematically inves-tigated.The results showed that the optimal degumming conditions for 100 g crude soybean oil were degum-ming with 20 mg phospholipase A1 and 0.15 mL citric acid solution(45%)at 50℃for 4 h.Under the optimal conditions,the phosphorus content of the degummed oil decreased to 0.47 mg/kg.Moreover,the oil yield(95.55%)from enzymatic degumming was higher than that(92.94%)from acid degumming.Enzymatic de-gumming caused little changes in the fatty acid composition of crude soybean oil,decreased the relative con-tent of monoglycerides and diglycerides,and increased the relative content of triglycerides.In comparison with acid degumming,phospholipase A1-catalyzed degumming increased the relative content of lysophosphatides(lysophosphatidylcholine,lysophosphatidyl ethanolamine,and lysophosphatidylinositol)in the lecithin gum to 48%.
作者
姜碧若
曾裕
吕光勇
刘鹏飞
邝永燕
李军
毕艳兰
JIANG Biruo;ZENG Yu;LÜGuangyong;LIU Pengfei;KUANG Yongyan;LI Jun;BI Yanlan(Sinograin Oils&Fats Industrial Dongguan Co.,Ltd.,Dongguan 523147,Guangdong,China;School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
2024年第3期67-72,共6页
Food Research and Development
基金
河南工业大学创新基金支持计划专项资助项目(2020ZKCJ10)
河南工业大学高层次人才基金(2021BS016)。
关键词
大豆毛油
磷脂酶A1脱胶
含磷量
油脂得率
甘油酯组成
油脚磷脂组成
crude soybean oil
phospholipase A1⁃catalyzed degumming
phosphorus content
oil yield
glyc⁃eride composition
phospholipid composition of lecithin gum
