| 彭姣.利用芝麻内源性蛋白酶破乳的影响因素探究[J].中国油脂,2020,45(10):41~46.[PENG Jiao.Influencing factors of demulsification with sesame endogenous protease[J].China Oils and Fats,2020,45(10):41~46.] |
| 利用芝麻内源性蛋白酶破乳的影响因素探究 |
| Influencing factors of demulsification with sesame endogenous protease |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.008 |
| 中文关键词: 芝麻 粗油体 内源性蛋白酶 破乳 |
| 英文关键词:sesame crude oil body endogenous protease demulsification |
| 基金项目:国家自然科学青年基金（31301496） |
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| 摘要点击次数: 961 |
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| 中文摘要: |
| 通过电泳和体积排阻-高效液相色谱探究芝麻内源性蛋白酶的水解性质，在内源性蛋白酶最适的水解条件下，探究水解时间、破乳pH、固形物含量、粒径大小、蛋白质含量对破乳的影响。结果发现，芝麻粗油体中内源性蛋白酶在pH 4、50 ℃条件下水解速度相对最快，且在此条件下水解4 h后，破乳pH为5时破乳率高达97%。但是综合风味和破乳率的增长速度，发现2 h水解时间为最佳，破乳率可达87%。粗油体固形物含量在50%时破乳率最高。粒径越小、蛋白质含量越高，越难以破乳。实验结果为利用芝麻内源性蛋白酶进行水酶法提油提供了工艺基础。 |
| 英文摘要: |
| The hydrolysis properties of sesame endogenous protease were studied by Tricine-SDS-PAGE and SEC-HPLC. Under the optimal hydrolysis conditions of endogenous protease,the effects of hydrolysis time, demulsification pH, solid content, particle size and protein content on demulsification were investigated.The results showed that the hydrolysis rate of endogenous protease in crude sesame oil body was relatively the fastest at pH 4 and 50 ℃. And under these conditions hydrolysis for 4 h,the demulsification rate was 97% at demulsification pH 5. However, comprehensively considering the growth of demulsification rate and flavor, 2 h was the best choice and at this time the demulsification rate was 87%.When the solid content in crude oil body was 50%, the demulsification rate was the highest. The smaller the particle size,the higher the protein content,the more difficult it is to demulsify. These results provided technological basis for aqueous enzymatic extraction of oil by sesame endogenous protease. |
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