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| 亚麻籽饼酶法脱胶工艺条件研究 |
| Enzymatic degumming process of flaxseed cake |
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| DOI： |
| 中文关键词: 亚麻籽饼 酶法脱胶 总糖得率 蛋白质损失率 |
| 英文关键词:flaxseed cake enzymatic degumming total sugar yield protein loss rate |
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| 中文摘要: |
| 为提高亚麻籽饼的脱胶效率，采用酶法对冷榨亚麻籽饼进行脱胶。以总糖得率及蛋白质损失率为指标，从果胶酶、纤维素酶、木聚糖酶、 β-葡聚糖酶、α-淀粉酶5种酶制剂中筛选最合适的酶制剂，并通过单因素实验和响应面实验确定了酶法脱除亚麻胶的最佳工艺条件。结果表明：最佳酶制剂为果胶酶，在酶解pH 3.60、酶解温度50.42?℃、酶添加量1%、酶解时间1.82 h、料液比1∶?25条件下，总糖得率为14.13%，蛋白质损失率为4.22%。 |
| 英文摘要: |
| 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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