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| 粉碎处理对水酶法提取花生营养成分及其组成影响规律研究 |
| Influence rules of pulverization treatment on aqueous enzymatic extraction of peanut nutritional components and its composition |
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| DOI： |
| 中文关键词: 花生 水酶法 粒径 粉碎 营养成分 |
| 英文关键词:peanut aqueous enzymatic extraction particle size pulverization nutritional component |
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| 中文摘要: |
| 研究花生粉碎处理对水酶法提取花生油和蛋白质以及花生营养物质含量的影响规律。结果表明：使用小型高速万能粉碎机粉碎脱皮花生，对比发现相同粉碎时间下单次粉碎和多次粉碎的花生体积平均粒径没有显著区别。粉碎时间为10 s、粉碎花生体积平均粒径减小到32 μm左右时，水酶法得到的蛋白质得率最高，为70.5%，残油率为14.8%，继续粉碎会造成乳化现象加重，蛋白质得率下降。粉碎时间由2 s延长到12 s时，花生油中的饱和脂肪酸和不饱和脂肪酸含量分别下降了8.4%和4.4%，反式脂肪酸含量增加了140%；α-维生素E含量有略微的升高；花生中主要氨基酸含量都有不同程度的下降，氨基酸总量下降了12.2%。当粉碎时间为10 s时，蛋白质得率最高，残油率较低，花生中营养物质的损失相对较小，适合作为最优的粉碎条件用于水酶法提取花生油和蛋白质的研究。 |
| 英文摘要: |
| Influence rules of pulverization treatment on aqueous enzymatic extraction of peanut oil, protein and contents of peanut nutritional components were investigated. Dehulled peanut was pulverized with mini universal pulverizer, and there was no significant difference in average volume particle sizes of peanuts obtained by single and multiple pulverizations at the same pulverization time. When the pulverization time was 10 s and the peanut average volume particle size decreased to about 32 μm, the yield of protein obtained by aqueous enzymatic extraction and residual oil rate reached 70.5% and 14.8%, respectively. Further pulverization could result in the increase of emulsification and reduce the protein yield. When the pulverization time increased from 2 s to 12 s, the contents of saturated fatty acids and unsaturated fatty acids in peanut oil decreased by 8.4% and 4.4% respectively, and the trans fatty acid content increased by 140%. ,α-Vitamin E content increased slightly. The contents of major amino acids in peanut decreased in different degrees, and the total amino acids content decreased by 12.2%. When the pulverization time was 10 s, the yield of protein was the highest with lower residual oil rate, and the loss of nutrients in peanut was relatively lower, so it was suitable for the aqueous enzymatic extraction of peanut oil and protein. |
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