摘要
研究中性蛋白酶、碱性蛋白酶、纤维素酶、果胶酶、木瓜蛋白酶单独使用和复合使用对核桃油提取率的影响,采用单因素试验及响应面法对水酶法提取核桃油的工艺条件进行优化。结果表明,水酶法提取核桃油的最优工艺条件为料液比1∶5(m∶v)、酶解pH7.5、酶添加量1.55%、酶解温度45.41℃、酶解时间2.17h;复合酶采用果胶酶+纤维素酶+中性蛋白酶(1∶1∶1),对核桃提油率的工艺条件进行优化,核桃提油率可达54.2%。
Studied the effects of single enzyme and complex enzyme on the rate of walnut oil were studied,These enzymes included neutral protease, alkaline protease, cellulase, pectinase, papain. Effects of these factors.Both Single factor test and response surface design method were applied to optimize the extraction conditions of walnut oil by aqueous enzymatic. The results showed that： the ratio of solid to liquid 1∶5, pH 7.5, enzyme amount 1.55%, digestion temperatu re 45.41 ℃,enzymolysis time 2.17 h. The extraction rate of walnut oil can reach 54.2%.
出处
《食品与机械》
CSCD
北大核心
2010年第2期92-96,共5页
Food and Machinery
基金
国家"十一五"科技支撑计划项目资助(编号:2007BAD36B04)
关键词
水酶法
核桃油
响应面法
工艺条件
aqueous enzymatic
walnut oil
response surface
technology conditions
