摘要
为解决水酶法提取油脂产生的废水污染与资源浪费等问题,以油茶籽为原料,用水酶法酶解油茶籽分离水解液后,喷雾干燥得到酶解物,分析其基本成分、茶皂素含量以及理化特性。结果表明,与空白组相比,加酶组(添加碱性蛋白酶1 mL)的酶解物产品得率为(10.28±0.32)%,蛋白质质量分数为(17.70±1.28)%、粗多糖质量分数为(36.47±0.30)%、茶皂素质量分数为(18.40±0.51)%,均明显增加;微观结构表明,与空白组相比,加酶组颗粒较小且大小均匀。加酶组的蛋白水解度更高,在PI=3附近的乳化活性和乳化稳定性更强,但持油性差别不显著;红外光谱图和DSC表明,加酶组出现特征峰,蛋白质二级结构发生变化,且热稳定性更强。油茶籽碱性蛋白酶水解物的理化指标较优,颗粒均匀,热稳定性强。
To address issues such as wastewater pollution and resource waste caused by the aqueous enzymatic extraction of oils and Fats,Camellia oleifera seeds were used as the raw material.Hydrolysate was separated from the seeds via aqueous enzymatic hydrolysis,followed by spray drying to obtain the enzymatically treated hydrolysate.The basic composition,content of tea saponin,and physicochemical properties were determined.The results showed that,the product yield of the enzyme-added group(with 1 mL of alkaline protease added)was(10.28±0.32)%.The protein content was(17.70±1.28)%,crude polysaccharide content was(36.47±0.30)%,and tea saponin content was(18.40±0.51)%,all of which were significantly increased compared with the blank group.Microstructural analysis revealed that the particles of the enzyme-added group was smaller and more uniformly sized compared with those of the blank group.Physicochemical tests demonstrated that the degree of protein hydrolysis of the enzyme-added group was higher,and its emulsifying activity and emulsifying stability were stronger near the isoelectric point(PI=3),however,no significant difference was observed in oil-holding capacity between the two groups.Fourier-transform infrared(FT-IR)spectroscopy and differential scanning calorimetry(DSC)showed that characteristic peaks appeared in the enzyme-added group,the secondary structure of the protein was altered,and its thermal stability was enhanced.The Camellia oleifera alkaline protease hydrolysate exhibited superior physicochemical properties,with uniform particles and strong thermal stability.
作者
赵雅贞
龙旬
常云鹤
宋明发
侯俊财
冯红霞
Zhao Yazhen;Long Xun;Chang Yunhe;Song Mingfa;Hou Juncai;Feng Hongxia(School of Food Science and Engineering,Guiyang University,Guiyang 550005;Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration,Guiyang 550005;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005)
出处
《中国粮油学报》
北大核心
2026年第1期128-135,共8页
Journal of the Chinese Cereals and Oils Association
基金
贵州省科技厅科技计划项目(黔科合基础-ZK[2023]一般017),贵州省科学技术厅计划项目(黔科合重大专项字[2024]025),贵州林草发展有限公司贵阳学院资金项目(GZ-LFGS-HZ-135-013)。
关键词
油茶籽
碱性蛋白酶
水解物
理化特性
Camellia oleifera seed
alkaline protease
hydrolysate
physicochemical properties
