酿造酱油回收油脂的酶法脱酸工艺研究
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摘要
全大豆酿造酱油经过压榨工序抽取酱油时,可回收部分大豆油脂,但由于油脂氧化和酸败形成的大量游离脂肪酸(FFAs),导致回收油脂的酸价高达64.68(KOH)mg/g,降低了回收油脂的利用价值。通过单因素及正交试验研究酿造酱油回收油脂的酶法脱酸工艺。结果表明,最佳的酶法脱酸条件为:反应时间12 h,反应温度50℃,甘油添加量6.6%,脂肪酶添加量为3%。在该优化工艺条件下,酿造酱油回收油脂的脱酸率高达93.75%,油脂的酸价可降低至2.86(KOH)mg/g,低于GB 2716—2018《食品安全国家标准植物油》中食用植物油关于酸价的最高指标要求(≤3 mg/g)。进一步研究表明,在该脱酸反应体系中,固定化脂肪酶Novezym 435具有良好的脱酸稳定性。
When soy sauce is extracted by pressing process, part of soybean oil can be recovered. However, due to the large amount of free fatty acids(FFAs) formed by oil oxidation and rancidity, the acid value of recovered oil was as high as 64.68(KOH) mg/g, which reduced the utilization value of recovered oil. The deacidification process of reducing FFAs by enzymatic method was developed by single-factor and orthogonal experiments. The optimum parameters were as follows: reaction time 12 h, temperature 50 ℃, glycerol addition 6.6%, lipase addition 3%. Under these conditions, the deacidification rate of the recovered oil from brewing soy sauce was 93.75%, and the acid value decreased to 2.86(KOH) mg/g, which was lower than the maximum value requirements(≤3 mg/g) in GB 2716—2018, "National standard for food safety vegetable oil". Furthermore, it was proved that the immobilized lipase(Novezym 435) had favorable deacidification stability in the deacidification reaction system.
When soy sauce is extracted by pressing process, part of soybean oil can be recovered. However, due to the large amount of free fatty acids(FFAs) formed by oil oxidation and rancidity, the acid value of recovered oil was as high as 64.68(KOH) mg/g, which reduced the utilization value of recovered oil. The deacidification process of reducing FFAs by enzymatic method was developed by single-factor and orthogonal experiments. The optimum parameters were as follows: reaction time 12 h, temperature 50 ℃, glycerol addition 6.6%, lipase addition 3%. Under these conditions, the deacidification rate of the recovered oil from brewing soy sauce was 93.75%, and the acid value decreased to 2.86(KOH) mg/g, which was lower than the maximum value requirements(≤3 mg/g) in GB 2716—2018, "National standard for food safety vegetable oil". Furthermore, it was proved that the immobilized lipase(Novezym 435) had favorable deacidification stability in the deacidification reaction system.
引文
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[15]朱加虹.浅谈油脂酸败及其过氧化值测定[J].食品工业,2001(3):44-46.
[16]万聪,彭辉,杨洁,等.无溶剂体系高酸值米糠油酶法酯化脱酸工艺优化研究[J].中国油脂,2016,41(4):10-13.
[17]廖石胜,任小娜,曾俊.米糠油脱酸工艺的研究[J].粮食与油脂,2015,28(6):9-11.
[2] FRANKEL E N. Review. Recent advances in lipid oxidation[J]. J Sci Food Agr, 2006, 54(4):495-511.
[3] REIS A, SPICKETT C M. Chemistry of phospholipid oxidation[J]. Biochim Biophy Acta, 2012, 1818(10):2374-2387.
[4]邓鹏,王守经,王文亮.食用油氧化机理及检测方法研究[J].中国食物与营养,2008(8):17-19.
[5] LEE S M, SEO B C, KIM Y S. Volatile compounds in fermented and acid-hydrolyzed soy sauces[J]. J Food Sci, 2006, 71(3):C146-C156.
[6] SCHMID A, COLLOMB M, SIEBER R, et al. Conjugated linoleic acid in meat and meat products:A review[J]. Meat Sci, 2006, 73(1):29-41.
[7]徐春涛,冷小冰,陈穗,等.酱油渣油脂中功能性脂肪酸、反式脂肪酸及维生素E分析[J].中国酿造,2014,33(9):63-65.
[8]李健,陈姝娟,李刚,等.酱油渣中黄酮及纤维素提取工艺的研究[J].农产品加工,2008(7):200-202.
[9]朱新贵,李学伟,张宗卫.原粒酱油渣脱酸工艺研究[J].中国酿造,2017,36(11):33-37.
[10]钟振声,王亚丽,齐玉堂,等.酱油渣中油脂的提取及其质量指标分析[J].中国油脂,2006,31(11):21-23.
[11]周浩力,陈向荣,万印华.双相溶剂萃取技术提取酱油渣中油脂和大豆异黄酮的研究[J].食品研究与开发,2008,29(11):33-37.
[12]杨莹莹,姚舜,万海清,等.酱油渣中油脂提取工艺的研究及其脂肪酸成分分析[J].中国酿造,2011,30(11):174-177.
[13]李学伟,朱新贵,刘滢,等.黄豆酱油渣油脂和膳食纤维的制备研究[J].中国酿造,2013,32(10):109-112.
[14] REIS A, SPICKETT C M. Chemistry of phospholipid oxidation[J].BBA-Biomembr, 2012, 1818, 10:2374-2387.
[15]朱加虹.浅谈油脂酸败及其过氧化值测定[J].食品工业,2001(3):44-46.
[16]万聪,彭辉,杨洁,等.无溶剂体系高酸值米糠油酶法酯化脱酸工艺优化研究[J].中国油脂,2016,41(4):10-13.
[17]廖石胜,任小娜,曾俊.米糠油脱酸工艺的研究[J].粮食与油脂,2015,28(6):9-11.