影响铁核桃油低酸水化脱胶的因素及其流变学特性
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摘要
考察脱胶方式、添加百分比、脱胶时间以及脱胶温度对低酸水化脱胶效果的影响,并对脱胶后的铁核桃油进行流变学特性分析。以添加百分比、脱胶时间、脱胶温度为自变量,以磷脂含量为响应值,采用Central Composite Design响应面试验设计优化铁核桃油低酸水化脱胶工艺。通过分析各因素的显著性和交互作用,优化得到铁核桃油低酸水化脱胶最佳工艺条件为:添加百分比为8.5%(0.2%磷酸溶液)、脱胶时间为80 min、脱胶温度为60℃,此条件下得到脱胶铁核桃油磷脂含量为0.474 mg/g、酸价为4.35 KOHmg/g、过氧化值为7.126 mmol/kg、羰基价为13.344 meq/kg。流变性结果表明:低酸水化脱胶可显著降低铁核桃油的黏度,且铁核桃油温度越高(5℃~50℃),黏度越低。
The effect of degumming method, addition percent, degumming time and degumming temperature on the degumming effect of Juglans sigillata oil was investigated, and the rheological properties of degumming Juglans sigillata oil were analyzed. Taking addition percent, degumming time and degumming temperature as independent variables and phospholipid content as response value, the hydration degumming with low acid of Juglans sigillata oil was optimized by Central Composite Design response surface experiment. Through the analysis of the significance and interaction of various factors, the optimum conditions of hydration degumming with low acid is: addition percent 8.5%(0.2% phosphoric acid solution), degumming time 80 min, degumming temperature 60 ℃. Under the best conditions, the phospholipid content of degumming Juglans sigillata oil is 0.474 mg/g, acid value is 4.35 KOHmg/g, peroxide value is 7.126 mmol/kg, carbonyl value is 13.344 meq/kg. The rheological results show that the viscosity of Juglans sigillata oil can be significantly decreased with low acid hydration degumming, and the viscosity decreases with the increase of temperature.
The effect of degumming method, addition percent, degumming time and degumming temperature on the degumming effect of Juglans sigillata oil was investigated, and the rheological properties of degumming Juglans sigillata oil were analyzed. Taking addition percent, degumming time and degumming temperature as independent variables and phospholipid content as response value, the hydration degumming with low acid of Juglans sigillata oil was optimized by Central Composite Design response surface experiment. Through the analysis of the significance and interaction of various factors, the optimum conditions of hydration degumming with low acid is: addition percent 8.5%(0.2% phosphoric acid solution), degumming time 80 min, degumming temperature 60 ℃. Under the best conditions, the phospholipid content of degumming Juglans sigillata oil is 0.474 mg/g, acid value is 4.35 KOHmg/g, peroxide value is 7.126 mmol/kg, carbonyl value is 13.344 meq/kg. The rheological results show that the viscosity of Juglans sigillata oil can be significantly decreased with low acid hydration degumming, and the viscosity decreases with the increase of temperature.
引文
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[2] COPOLOVICI D, BUNGAU S, BOSCENCU R,et al. The fatty acids composition and antioxidant activity of walnut cold press oil[J]. Re vista de ChimieBucharest,2017,68(3):507-509
[3] MUTHAIYAH B,ESSA M M,LEE M, et al. Dietary supplementation of walnuts improves memory deficits and learning skills in transgenic mouse model of Alzheimer's disease[J]. Journal of Alzheimer's Disease,2014,42(4):1397-1405
[4] DAVIS P,VALACCHI G, PAGNIN E,et al. Walnuts reduce aortic ET-1 mRNA levels in hamsters fed a highfat, atherogenic diet[J]. The Journal of nutrition,2006,136(2):428-432
[5]周力,吴舒同,何东平,等.磷脂酶C用于铁核桃油脱胶工艺研究[J].粮食与油脂,2016,29(3):53-56
[6]罗质.油脂精炼工艺学[M].北京:中国轻工业出版社,2016:29-34
[7]蒋晓菲.磷脂对食用油品质的影响及酶法脱胶技术的研究[D].无锡:江南大学,2015
[8]刘家伟,耿鹏飞,胡传荣,等.铁核桃油膜法脱胶工艺研究[J].中国油脂,2018,43(02):1-4
[9] DIJKSTRA A J. Enzymatic degumming[J]. European Journal of Lipid Science and Technology,2010,112(11):1178-1189
[10]杨春英,刘学铭,陈智毅,等.食用植物油流变学特性研究[J].中国粮油学报,2013,28(08):24-27
[11]吴云静,张勋,宋国辉,等.冷榨芝麻油酸法脱胶工艺[J].食品工业科技,2014,35(17):206-209
[12]何东平,闰子鹏.油脂精炼与加工工艺学[M].北京:化学工业出版社,2012:23-39
[13]刘玉兰.油脂制取与加工工艺学[M].北京:科学出版社,2009:313-318
[14]寇莹莹,仝其根.响应面法优化桂皮胶的提取工艺[J].食品工业科技,2018,39(02):156-162,167
[15]郭宏垚,李冬,雷雄,等.花椒多酚提取工艺响应面优化及动力学分析[J].食品科学,2018,39(02):247-253