水酶法提取大豆油的扩大试验研究

被引：12

作者：

韩宗元 ^{[1
,2
]}

江连洲 ^{[1
]}

李杨 ^{[1
]}

齐宝坤 ^{[1
]}

王胜男 ^{[1
]}

王晓 ^{[1
]}

陈勇 ^{[1
]}

机构：

[1] 东北农业大学食品学院

[2] 沈阳工学院生命工程学院

来源：

中国粮油学报 | 2015年 / 30卷 / 02期

关键词：

大豆油; 水酶法; 扩大试验; 油脂提取率;

D O I：

10.20048/j.cnki.issn.1003-0174.2015.02.008

中图分类号：

TS225.13 [];

学科分类号：

摘要：

水酶法提取大豆油的研究已经取得了很大的进步,因此在实验室规模基础上,进行了水酶法提取大豆油的扩大试验。在10 L反应釜中,每次试验需要1.2 kg的挤压膨化大豆片。通过单因素和响应面试验对加酶量、pH、酶解温度、酶解时间和料液比进行参数优化,得出最优结果:加酶量1.92%,p H9.15,酶解时间3.09 h,酶解温度56.15℃,料液比1∶5.04,油脂提取率(69.02±0.55)%。并且,通过透射电镜和光学显微镜观察、研究,揭示出水酶法提取大豆油的释放机理,以便于提高水酶法的油脂提取率和油的品质。最后,通过比较水酶法和溶剂浸提法,结果表明:水酶法提出的大豆油品质更好,过氧化值更低。

引用

收藏

页码：37 / 42+49 +49

页数：7

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