微波辅助生物解离法提取大豆油工艺及作用机理研究
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摘要
对微波辅助生物解离法提取大豆油工艺及作用机理进行了研究,采用微波技术对大豆进行预处理,然后采用Protex 6L碱性蛋白酶对其进行酶解提油。在单因素试验的基础上,通过响应面试验设计优化了工艺条件。通过透射电镜和拉曼光谱分别对微波处理后大豆和蛋白质进行分析。结果表明,各因素对总油脂提取率的影响大小依次为微波时间、Protex 6L添加量、液料比、微波功率。微波辅助生物解离法提取大豆油的最佳工艺条件为微波功率700 W、微波时间7. 6 min、Protex 6L添加量0. 90%、液料比为5. 15∶1,在此条件下总油脂提取率为92. 13%。利用微波辅助生物解离法提取的大豆油品质较好,过氧化值、p-茴香胺值及磷脂含量较低。通过透射电镜图可以看出,大豆经过微波处理后,大豆细胞壁组织发生更为明显的破裂是总油脂提取率增大的重要原因。拉曼光谱分析表明,经过微波处理后蛋白质发生变性,也是增加总油脂提取率的原因之一。
The microwave-assisted and enzyme-assisted aqueous extraction process (EAEP) of soybean oil and its mechanism were studied. The soybean was pretreated by microwave,then was hydrolyzed by Protex 6L alkaline protease to extract oil. On the basis of single factor experiment,the process conditions were optimized by response surface methodology. The soybean treated by microwave was analyzed by transmission electron microscope,and the protein was analyzed by Raman spectroscopy. The results showed that the influence of microwave time on total oil extraction rate was the greatest,followed by Protex 6L dosage,ratio of liquid to material and microwave power. The optimal process conditions were obtained as follows: microwave power 700W,microwave time 7. 6 min,Protex 6L dosage 0. 90% and ratio of liquid to material 5. 15∶ 1. Under these conditions,the total oil extraction rate was 92. 13%. The soybean oil extracted by microwave-assisted and enzyme-assisted aqueous extraction process had better quality. The peroxide value,p-fennel value and phospholipid content were lower. The transmission electron microscopy showed that the cell wall structure tissue was destroyed more obviously after microwave treatment,which was an important reason for the increase of total oil extraction rate. The Raman spectroscopy showed that the protein was denatured after microwave treatment,which was also a reason for the increase of total oil extraction rate.
The microwave-assisted and enzyme-assisted aqueous extraction process (EAEP) of soybean oil and its mechanism were studied. The soybean was pretreated by microwave,then was hydrolyzed by Protex 6L alkaline protease to extract oil. On the basis of single factor experiment,the process conditions were optimized by response surface methodology. The soybean treated by microwave was analyzed by transmission electron microscope,and the protein was analyzed by Raman spectroscopy. The results showed that the influence of microwave time on total oil extraction rate was the greatest,followed by Protex 6L dosage,ratio of liquid to material and microwave power. The optimal process conditions were obtained as follows: microwave power 700W,microwave time 7. 6 min,Protex 6L dosage 0. 90% and ratio of liquid to material 5. 15∶ 1. Under these conditions,the total oil extraction rate was 92. 13%. The soybean oil extracted by microwave-assisted and enzyme-assisted aqueous extraction process had better quality. The peroxide value,p-fennel value and phospholipid content were lower. The transmission electron microscopy showed that the cell wall structure tissue was destroyed more obviously after microwave treatment,which was an important reason for the increase of total oil extraction rate. The Raman spectroscopy showed that the protein was denatured after microwave treatment,which was also a reason for the increase of total oil extraction rate.
引文
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[21]刘琳琳,孙宏霞,王嘉琪,等.微波加热对大豆蛋白变性影响的研究[J].农产品加工,2017(8):10-12.
[2]LAMSAL B P,MURPHY P A,JOHNSON L A.Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans[J].J Am Oil Chem Soc,2006,83(11):973-979.
[3]CAMPBELL K A,GLATZ C E,JOHNSON L A,et al.Advances in aqueous extraction processing of soybeans[J].J Am Oil Chem Soc,2011,88(4):449-465.
[4]纪鹏,周建平,刘向宇.微波辅助水代法提取油茶籽油条件研究[J].现代食品科技,2010,26(5):486-489.
[5]FATIHA A,HOCINE K.Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane:comparison with the conventional extraction[J].Innov Food Sci Emerg,2010,11(2):322-327.
[6]TAGHVAEI M,JAFARI S M,ASSADPOOR E,et al.Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties[J].Food Chem,2014,160(1):90-97.
[7]刘彬球.微波辅助水酶法提取普洱茶籽油和水解蛋白的研究[D].昆明:昆明理工大学,2013.
[8]王心刚,江连洲,李杨,等.真空挤压膨化水酶法提取大豆油的工艺研究[J].中国粮油学报,2013,28(11):28-32.
[9]韩宗元,江连洲,李杨,等.水酶法提取大豆油的扩大试验研究[J].中国粮油学报,2015,30(2):37-42.
[10]毕爽,隋晓楠,韩天翔,等.超声波作用于大豆分离蛋白-磷脂复合体系的流变性和拉曼光谱变化[J].食品科学,2016,37(21):61-66.
[11]杨全胜.微波辅助提取葡萄籽油的研究[D].乌鲁木齐:新疆农业大学,2007.
[12]马文君,齐宝坤,李杨,等.超声辅助水酶法提取月见草籽油的研究[J].中国食物与营养,2015,21(4):54-58.
[13]胡滨,陈一资,杨勇,等.响应面法优化微波辅助提取松籽油的工艺研究[J].中国粮油学报,2016,31(1):52-59.
[14]WU J,JOHNSON L A,JUNG S.Demulsification of oilrich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes[J].Bioresour Technol,2009,100(2):527-533.
[15]庞广昌,潘葳,陈庆森.不同蛋白酶水解酪蛋白类大分子底物的规律研究[J].食品科学,2004,25(3):36-43.
[16]WALLER G,FEATHER M.The Maillard reaction in foods and nutrition[M].Washington D C:American Chemical Society,1983.
[17]易建华,朱振宝.水酶法和溶剂法提取核桃油理化性质比较[J].食品科学,2007,28(12):143-145.
[18]翟新.物理方法破裂植物细胞壁的力学模型研究[D].江苏无锡:江南大学,2013.
[19]张代佳,刘传斌,修志龙,等.微波技术在植物胞内有效成分提取中的应用[J].中草药,2000,31(9):W5-W6.
[20]江连洲,张潇元,朱一方,等.物理处理对大豆蛋白-磷脂酰胆碱结构影响的拉曼分析[J].农业机械学报,2018,49(2):1-6.
[21]刘琳琳,孙宏霞,王嘉琪,等.微波加热对大豆蛋白变性影响的研究[J].农产品加工,2017(8):10-12.
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