酶法预处理对花生油脂体稳定性的影响及酶法破乳工艺优化
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摘要
为了提高花生油脂体的破乳率,采用复合植物水解酶提取花生油脂体,并在研究花生烘烤温度及粉碎时间对花生油体稳定性影响的基础上,利用响应面法对花生油脂体进行破乳条件的优化。结果表明:在粉碎时间为10 s时所得到的花生油脂体的粒径最大,继续增加粉碎时间则油脂体的粒径呈现出逐渐减小的趋势;此外,随着烘烤温度的增加油脂体粒径呈现出显著增加的趋势(p <0.05)且粒径分布由双峰逐渐过渡为单峰状态。通过响应面优化试验得到木瓜蛋白酶破乳的最佳条件为:酶解温度58℃,料液比为1∶3 (w/v),酶浓度为1400 U/g,酶解时间为3 h,在此条件下花生油脂体的破乳率为93.44%±0.82%。优化后的木瓜蛋白酶破乳工艺清油得率较高,安全可靠,具有一定的应用价值。
In order to increase the demulsification rate of peanut oil body which was extracted by Viscozyme L.And based on the analysis of peanut baking temperature and smashing time on the stability of peanut oil body,the response surface optimization method was used to optimize the demulsification of peanut oil body.The results showed that the particle size of the obtained peanut oil body was the largest at the smashing time of 10 s,and it decreased gradually when the grinding time continue to increased.Meanwhile,with the increasing of baking temperature,the particle size of the oil body showed a significant increased(p < 0.05),and the particle size distribution gradually transitions from a double peak to a single peak.Through the response surface optimization test,the optimum conditions for papain demulsification were as follows:Enzymolysis temperature 58 ℃,solid-liquid ratio 1∶ 3(w/v),enzyme concentration 1400 U/g,and enzymolysis time 3 h,the demulsification rate of peanut oil body under this condition was 93.44% ± 0.82%.The optimized papain demulsification process had high oil recovery rate,was safe and reliable,and had certain application value.
In order to increase the demulsification rate of peanut oil body which was extracted by Viscozyme L.And based on the analysis of peanut baking temperature and smashing time on the stability of peanut oil body,the response surface optimization method was used to optimize the demulsification of peanut oil body.The results showed that the particle size of the obtained peanut oil body was the largest at the smashing time of 10 s,and it decreased gradually when the grinding time continue to increased.Meanwhile,with the increasing of baking temperature,the particle size of the oil body showed a significant increased(p < 0.05),and the particle size distribution gradually transitions from a double peak to a single peak.Through the response surface optimization test,the optimum conditions for papain demulsification were as follows:Enzymolysis temperature 58 ℃,solid-liquid ratio 1∶ 3(w/v),enzyme concentration 1400 U/g,and enzymolysis time 3 h,the demulsification rate of peanut oil body under this condition was 93.44% ± 0.82%.The optimized papain demulsification process had high oil recovery rate,was safe and reliable,and had certain application value.
引文
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[8]安晓东,梁椿松,管磊,等.水酶法制取油茶籽油的研究进展[J].粮油加工:电子版,2015(12):47-50.
[9]郝莉花,陈复生,殷丽君.水酶法乳状液的稳定性及其破乳方法研究进展[J].粮食与油脂,2017,30(3):13-16.
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[11]赵翔,陆启玉,章绍兵.水剂法提取花生油中乳状液的酶法破乳研究[J].中国油脂,2012,37(9):11-14.
[12]徐向宏,何明珠.试验设计与Design-Expert、SPSS应用[M].北京:科学出版社,2010.
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[14]Jafari S M,Beheshti P,Assadpoor E.Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid(Angum gum)compared with Arabic gum[J].Journal of Food Engineering,2012,109(1):1-8.
[15]Tcholakova S,Denkov N D,Ivanov I B,et al.Coalescence stability of emulsions containing globular milk proteins[J].Advances in Colloid and Interface Science,2006,259(21):123-126.
[16]丁俭,张巧智,韩天翔,等.热处理对大豆油脂体乳液特性的影响[J].食品科学,2016,37(19):8-14.
[17]崔健,郦金龙,王盼,等.温度、p H和盐对乳清蛋白乳状液稳定性的影响[J].食品工业科技,2010,31(11):84-87.
[18]朱凯艳,张文斌,杨瑞金,等.粉碎处理对花生水酶法提取油脂和蛋白质的影响[J].食品与机械,2012,28(2):119-122.
[19]苏伟,宋玉,母应春,等.响应面法优化木瓜蛋白酶提取红稗多糖工艺[J].食品工业科技,2017,38(7):256-261.
[20]Zhang S B,Liu X J,Lu Q Y,et al.Enzymatic demulsification of the oil-rich emulsion obtained by aqueous extraction of peanut seeds[J].Journal of the American Oil Chemists Society,2013,90(8):1261-1270.
[21]章绍兵,刘向军,陆启玉.花生乳状液体系中蛋白质的酶解动力学研究[J].农业机械学报,2013,44(9):157-161.
[22]王丽媛,杨志伟.响应面优化水酶法提取鳄梨油工艺[J].食品科技,2018,43(4):235-241.
[23]邴鑫,尚红梅,娄玉杰.响应面优化串叶松香草总黄酮的提取工艺及其抗氧化活性研究[J].食品工业科技,2018,39(4):137-149.
[2]United States Department of Agriculture.Oilseeds:world markets and trade[R].Washington DC:Foreign Agricultural Service,2018.
[3]国家统计局农村社会经济调查司编.2015中国农村统计年鉴[M].北京:中国统计出版社,2015:122-180.
[4]马治良,徐同城,刘丽娜,等.热榨花生粕中花生蛋白研究进展[J].中国食物与营养,2014,20(3):31-33.
[5]芦鑫,张丽霞,孙强,等.花生蛋白制备和应用研究[J].食品工业科技,2012,33(8):444-447.
[6]Yusoff M M,Gordon M H,Niranjan K.Aqueous enzyme assisted oil extraction from oilseeds andemulsion de-emulsifying methods:A review[J].Trends in Food Science and Technology,2015,41(1):60-82.
[7]Liu J J,Gasmalla M A A,Li P,et al.Enzyme-assisted extraction processing from oilseeds:Principle,processing and application[J].Innovative Food Science and Emerging Technologies,2016,35:184-193.
[8]安晓东,梁椿松,管磊,等.水酶法制取油茶籽油的研究进展[J].粮油加工:电子版,2015(12):47-50.
[9]郝莉花,陈复生,殷丽君.水酶法乳状液的稳定性及其破乳方法研究进展[J].粮食与油脂,2017,30(3):13-16.
[10]Hao LH,Chen FH,Xia YM,et al.Size and charge stability of oil bodies from peanut[J].Journal of Chemistry,2016(7):1-8.
[11]赵翔,陆启玉,章绍兵.水剂法提取花生油中乳状液的酶法破乳研究[J].中国油脂,2012,37(9):11-14.
[12]徐向宏,何明珠.试验设计与Design-Expert、SPSS应用[M].北京:科学出版社,2010.
[13]Mcclements D J.Food emulsions:principles,practices,and techniques[J].International Journal of Food Science and Technology,2005,36(2):223-224.
[14]Jafari S M,Beheshti P,Assadpoor E.Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid(Angum gum)compared with Arabic gum[J].Journal of Food Engineering,2012,109(1):1-8.
[15]Tcholakova S,Denkov N D,Ivanov I B,et al.Coalescence stability of emulsions containing globular milk proteins[J].Advances in Colloid and Interface Science,2006,259(21):123-126.
[16]丁俭,张巧智,韩天翔,等.热处理对大豆油脂体乳液特性的影响[J].食品科学,2016,37(19):8-14.
[17]崔健,郦金龙,王盼,等.温度、p H和盐对乳清蛋白乳状液稳定性的影响[J].食品工业科技,2010,31(11):84-87.
[18]朱凯艳,张文斌,杨瑞金,等.粉碎处理对花生水酶法提取油脂和蛋白质的影响[J].食品与机械,2012,28(2):119-122.
[19]苏伟,宋玉,母应春,等.响应面法优化木瓜蛋白酶提取红稗多糖工艺[J].食品工业科技,2017,38(7):256-261.
[20]Zhang S B,Liu X J,Lu Q Y,et al.Enzymatic demulsification of the oil-rich emulsion obtained by aqueous extraction of peanut seeds[J].Journal of the American Oil Chemists Society,2013,90(8):1261-1270.
[21]章绍兵,刘向军,陆启玉.花生乳状液体系中蛋白质的酶解动力学研究[J].农业机械学报,2013,44(9):157-161.
[22]王丽媛,杨志伟.响应面优化水酶法提取鳄梨油工艺[J].食品科技,2018,43(4):235-241.
[23]邴鑫,尚红梅,娄玉杰.响应面优化串叶松香草总黄酮的提取工艺及其抗氧化活性研究[J].食品工业科技,2018,39(4):137-149.