水酶法提取大豆油工艺中乳状液的酶法破乳研究
|
摘要
为降低水酶法提取大豆油过程所产乳状液的稳定性,得到较高的游离油回收率,研究了α-淀粉酶、纤维素酶、Alcalase碱性蛋白酶、7L中性蛋白酶的破乳效果;通过破乳率、Zeta电位、粘度、粒径分布和平均粒径指标,分别考察了Alcalase碱性蛋白酶和7L中性蛋白酶对乳状液稳定性的影响。结果显示,在所选酶中Alcalase碱性蛋白酶、7L中性蛋白酶破乳效果最好,相同水解条件下,Alcalase碱性蛋白酶的破乳率高于7L中性蛋白酶。2%的7L中性蛋白酶酶解60 min时破乳率达100%,而在相同酶解时间内,1%Alcalase碱性蛋白酶即可实现100%破乳。经Alcalase碱性蛋白酶和7L中性蛋白酶水解后,乳状液的粘度变低,电位电势减弱,油滴发生聚集,导致乳状液稳定性下降。随Alcalase和7L蛋白酶浓度和酶解时间的增加,相应地,乳状液的粘度进一步降低,破乳率上升。
In order to destablize the emulsion from enzyme-assisted aqueous extraction of soy oil and obtain the high free oil recovery,demulsification efficiencies of α-amylase,cellulose,Alcalase,7L neutral protease were evaluated. The effect of alcalase and 7L protease on the stability of the cream was respectively investigated by free oil recovery,Zeta potential,viscosity,particle size distribution and mean particle size.The results showed Alcalase and 7L protease obtained the higher free oil yield than others,provided complete conversion of the cream to the free oil.However,compared to 7L protease,Alcalase had the higher free oil yield.2% 7L neutral protease reached 100% demulsification rate in 60 min,while 1% Alcalase could realize 100%demulsification in the same enzymatic time. Viscosity and zeta potential of the emulsion decreased,aggregation of the oil drop formed after the enzymolysis of Alcalase and 7L protease,which led to a decline of stability of the emulsion.With the increasing of protease concentration and enzymolysis time,correspondingly,viscosity decreased and demulsification rate increased.
In order to destablize the emulsion from enzyme-assisted aqueous extraction of soy oil and obtain the high free oil recovery,demulsification efficiencies of α-amylase,cellulose,Alcalase,7L neutral protease were evaluated. The effect of alcalase and 7L protease on the stability of the cream was respectively investigated by free oil recovery,Zeta potential,viscosity,particle size distribution and mean particle size.The results showed Alcalase and 7L protease obtained the higher free oil yield than others,provided complete conversion of the cream to the free oil.However,compared to 7L protease,Alcalase had the higher free oil yield.2% 7L neutral protease reached 100% demulsification rate in 60 min,while 1% Alcalase could realize 100%demulsification in the same enzymatic time. Viscosity and zeta potential of the emulsion decreased,aggregation of the oil drop formed after the enzymolysis of Alcalase and 7L protease,which led to a decline of stability of the emulsion.With the increasing of protease concentration and enzymolysis time,correspondingly,viscosity decreased and demulsification rate increased.
引文
[1]Liu Junjun,Gasmalla M A A,Li Pengfei,et al.Enzymeassisted extraction processing from oilseeds:Principle,processing and application[J].Innovative Food Science and Emerging Technologies,2016,35:184-193.
[2]Teixeira C B,Macedo G A,Macedo J A.Simultaneous extraction of oil and antioxidant compounds from oil palm fruit(Elaeis guineensis)by an aqueous enzymatic process[J].Bioresource Technology,2013,12:575-581.
[3]Tabtabaei S,Diosady L L.Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour[J].Food Research International,2013,52:547-556.
[4]Moura J M L N D,Maurer D,Yao L,et al.Characteristics of oil and skim in enzyme-assisted aqueous extraction of soybeans[J].Journal of the American Oil Chemists' Society,2013,90:1079-1088.
[5]吴海波,齐宝坤,江连洲,等.挤压膨化联合粗酶添加对水相制取大豆油和蛋白质的影响[J].中国食品学报,2017,17(10):71-79.
[6]Zhang S B,Lu Q Y.Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds[J].Food Hydrocolloids,2015,47:51-60.
[7]Campbell K A,Vaca-Medina G,Glatz C E,et al.Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal[J].Food Chemistry,2016(208):245-251.
[8]Yusoff M M,Gordon M H,Niranjan K.Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods:a review[J].Trends in Food Science&Technology,2015,41(1):60-82.
[9]Shende D,Sidhu G K.Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil[J].Journal of Food Science and Technology-mysore,2016,53:3282-3295.
[10]Fang X,Moreau R A.Extraction and demulsification of oil from wheat germ,barley germ,and rice bran using an aqueous enzymatic method[J].Journal of the American Oil Chemists’Society,2014,91(7):1261-1268.
[11]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].Journal of the American Oil Chemists’Society,2006,83:973-979.
[12]Chabrand R M,Kim,H J,Zhang,C,et al.Destabilization of the emulsion formed during aqueous extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2008,85(4):383-390.
[13]Chabrand R M,Glatz C E.Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour[J].Enzyme and Microbial Technology,2009,45(1):28-35.
[14]Li Yang,Sui Xiaonan,Qi Baokun et al.Optimization of ethanol-ultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2014,91(1):159-168.
[15]Zhang S,Liu X,Lu Q,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.
[16]张雅娜,李杨,江连洲,等.紫苏乳状液酶解破乳工艺的研究[J].食品工业科技,2013,34(4):202-211.
[17]李杨,齐宝坤,隋晓楠,等.超声辅助二次酶解对大豆乳状液破乳工艺研究[J].食品工业科技,2016,41(2):16-19.
[18]Li Pengfei,Gasmalla M A A,Liu Junjun,et al.Characterization and demusification of cream emulsion from aqueous extraction of peanut[J].Journal of Food Engineering,2016,185:62-71.
[19]李杨,江连洲,许晶,等.挤压膨化预处理水酶法提取大豆油工艺的研究[J].中国油脂,2009,6(4):6-10.
[20]大连轻工业学院,华南理工大学,郑州轻工业学院等合编.食品分析[M].北京:中国轻工业出版社,1998.
[21]Jung S,Abdullah A M.Low temperature dry extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full fat soybean flakes[J].Food Chemistry,2009,144:947-954.
[22]Nikiforidis C V,Kiosseoglou V.Aqueous extraction of oil bodies from maize germ(Zea mays)and characterization of the resulting natural oil-in-water emulsion[J].Journal of Agricultural and Food Chemistry,2009,57:5591-5596.
[23]Zhang F,Proctor A.Rheology and stability of phospholipidstabilized emulsions[J].J Am Oil Chem Soc,1997,74(7):869-874.
[24]Mcclements D J.Food emulsions:principles,practice,and techniques[M].2nd edn.Boca Raton:CRC Press,2005:161-232.
[25]Jia D,You J,Hu Y,et al.Effect of Ca Cl2on denaturation and aggregation of silver carp myosin during setting[J].Food Chemistry,2015,185:212-218.
[26]Medeni M,Fahrettin G.Effect of sugar on the rheological properties of sunflower oil-water emulsions[J].J Food Eng,2000,43(3):173-177.
[27]Yin S W,Tang C H,Cao J S,et a L.Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp(Cannabis sativa L.)protein isolate[J].Food Chemistry,2008,106:1004-1013.
[28]Singh A M,Dalgleish D G.The emulsifying properties of hydrolysates of whey proteins[J].J Dairy Sci,1998,81:918-924.
[29]Lertwittayanon K,Benjakul S,Maqsood S,et al.Effect of different salts on dewatering and properties of yellowtail barracuda surimi[J].International Aquatic Research,2013,5(1):1-12.
[2]Teixeira C B,Macedo G A,Macedo J A.Simultaneous extraction of oil and antioxidant compounds from oil palm fruit(Elaeis guineensis)by an aqueous enzymatic process[J].Bioresource Technology,2013,12:575-581.
[3]Tabtabaei S,Diosady L L.Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour[J].Food Research International,2013,52:547-556.
[4]Moura J M L N D,Maurer D,Yao L,et al.Characteristics of oil and skim in enzyme-assisted aqueous extraction of soybeans[J].Journal of the American Oil Chemists' Society,2013,90:1079-1088.
[5]吴海波,齐宝坤,江连洲,等.挤压膨化联合粗酶添加对水相制取大豆油和蛋白质的影响[J].中国食品学报,2017,17(10):71-79.
[6]Zhang S B,Lu Q Y.Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds[J].Food Hydrocolloids,2015,47:51-60.
[7]Campbell K A,Vaca-Medina G,Glatz C E,et al.Parameters affecting enzyme-assisted aqueous extraction of extruded sunflower meal[J].Food Chemistry,2016(208):245-251.
[8]Yusoff M M,Gordon M H,Niranjan K.Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods:a review[J].Trends in Food Science&Technology,2015,41(1):60-82.
[9]Shende D,Sidhu G K.Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil[J].Journal of Food Science and Technology-mysore,2016,53:3282-3295.
[10]Fang X,Moreau R A.Extraction and demulsification of oil from wheat germ,barley germ,and rice bran using an aqueous enzymatic method[J].Journal of the American Oil Chemists’Society,2014,91(7):1261-1268.
[11]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].Journal of the American Oil Chemists’Society,2006,83:973-979.
[12]Chabrand R M,Kim,H J,Zhang,C,et al.Destabilization of the emulsion formed during aqueous extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2008,85(4):383-390.
[13]Chabrand R M,Glatz C E.Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour[J].Enzyme and Microbial Technology,2009,45(1):28-35.
[14]Li Yang,Sui Xiaonan,Qi Baokun et al.Optimization of ethanol-ultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2014,91(1):159-168.
[15]Zhang S,Liu X,Lu Q,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.
[16]张雅娜,李杨,江连洲,等.紫苏乳状液酶解破乳工艺的研究[J].食品工业科技,2013,34(4):202-211.
[17]李杨,齐宝坤,隋晓楠,等.超声辅助二次酶解对大豆乳状液破乳工艺研究[J].食品工业科技,2016,41(2):16-19.
[18]Li Pengfei,Gasmalla M A A,Liu Junjun,et al.Characterization and demusification of cream emulsion from aqueous extraction of peanut[J].Journal of Food Engineering,2016,185:62-71.
[19]李杨,江连洲,许晶,等.挤压膨化预处理水酶法提取大豆油工艺的研究[J].中国油脂,2009,6(4):6-10.
[20]大连轻工业学院,华南理工大学,郑州轻工业学院等合编.食品分析[M].北京:中国轻工业出版社,1998.
[21]Jung S,Abdullah A M.Low temperature dry extrusion and high-pressure processing prior to enzyme-assisted aqueous extraction of full fat soybean flakes[J].Food Chemistry,2009,144:947-954.
[22]Nikiforidis C V,Kiosseoglou V.Aqueous extraction of oil bodies from maize germ(Zea mays)and characterization of the resulting natural oil-in-water emulsion[J].Journal of Agricultural and Food Chemistry,2009,57:5591-5596.
[23]Zhang F,Proctor A.Rheology and stability of phospholipidstabilized emulsions[J].J Am Oil Chem Soc,1997,74(7):869-874.
[24]Mcclements D J.Food emulsions:principles,practice,and techniques[M].2nd edn.Boca Raton:CRC Press,2005:161-232.
[25]Jia D,You J,Hu Y,et al.Effect of Ca Cl2on denaturation and aggregation of silver carp myosin during setting[J].Food Chemistry,2015,185:212-218.
[26]Medeni M,Fahrettin G.Effect of sugar on the rheological properties of sunflower oil-water emulsions[J].J Food Eng,2000,43(3):173-177.
[27]Yin S W,Tang C H,Cao J S,et a L.Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp(Cannabis sativa L.)protein isolate[J].Food Chemistry,2008,106:1004-1013.
[28]Singh A M,Dalgleish D G.The emulsifying properties of hydrolysates of whey proteins[J].J Dairy Sci,1998,81:918-924.
[29]Lertwittayanon K,Benjakul S,Maqsood S,et al.Effect of different salts on dewatering and properties of yellowtail barracuda surimi[J].International Aquatic Research,2013,5(1):1-12.