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猪油的水酶法提取工艺及其产品品质研究
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Aqueous Enzymatic Extraction of Lard and its Product Quality
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DOI:10.3969/j.issn.1673-1689.2017.02.008
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中文关键词: 猪油 酶法 提油率 品质
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英文关键词: Keyword: lard,aqueous enzymatic method,oil extraction yield,quality
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基金项目:
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摘要点击次数: 138
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全文下载次数: 224
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中文摘要:
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首次采用水酶法提取猪油并对其提取条件进行了研究,以提油率为评价指标,比较了4种蛋白酶(Alcalase 2.4 L,Neutrase 1.5 MG,Flavourzyme 1 000 L 和 Protamex)的作用效果。结果表明:碱性蛋白酶Alcalase 2.4L的作用效果最好。选取碱性蛋白酶为酶解用酶,确定酶法提取猪油的最佳酶解工艺为:酶解时间2.0 h,pH 8.0,料液质量体积比为1 g∶1 mL,酶解温度55 ℃,加酶量为底物质量分数的1.0%,该条件下提油率可达到96.82%。与传统方式得到的猪油产品比较,酶法提取的猪油基本理化指标均较优。
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英文摘要:
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Extraction of lard with aqueous enzymatic method was studied. Four proteases,Alcalase 2.4 L,Neutrase 1.5 MG,Flavourzyme 1 000 L and Protamex were evaluated for their efficiency in oil release,and Alcalase 2.4L was found to the most effective for oil-extraction. The optimal hydrolysis parameters for Alcalase 2.4L were hydrolysis time 2.0 h,temperature 55 ℃,pH 8.0,ratio of material to water 1 g∶1 mL and enzyme amount 1%(E/S),which resulted in an oil extraction yield of 96.82%. Lard obtained by the enzymatic extraction was superior to those by traditional methods according to physicochemical properties.
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