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| Enzymatic degumming process of flaxseed cake |
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| KeyWord:flaxseed cake enzymatic degumming total sugar yield protein loss rate |
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| Abstract: |
| In order to improve the degumming efficiency of flaxseed cake produced by cold pressing, enzyme method was adopted to degum. The optimal enzyme was selected from five enzymes with total sugar yield and protein loss rate as indicators, including pectinase, celluloses, xylanase, β-glucanase and α-amylase. The optimal degumming conditions were determined by single factor experiment and response surface methodology. The results showed that the optimal enzyme was pectinase and the optimal degumming conditions were obtained as follows: enzymolysis pH 3.60, enzymolysis temperature 50.42?℃，enzyme dosage 1%，enzymolysis time 1.82 h and ratio of material to liquid 1∶?25. Under these conditions, the total sugar yield and protein loss rate were 14.13% and 4.22% respectively. |
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