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| 微波辅助生物解离法提取大豆油工艺及作用机理研究 |
| Microwave-assisted and enzyme-assisted aqueous extraction process of soybean oil and its mechanism |
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| DOI： |
| 中文关键词: 微波；生物解离；大豆油 提取工艺；蛋白结构 |
| 英文关键词:microwave enzyme-assisted aqueous extraction process soybean oil extraction process protein structure |
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| 中文摘要: |
| 对微波辅助生物解离法提取大豆油工艺及作用机理进行了研究，采用微波技术对大豆进行预处理，然后采用Protex 6L碱性蛋白酶对其进行酶解提油。在单因素试验的基础上，通过响应面试验设计优化了工艺条件。通过透射电镜和拉曼光谱分别对微波处理后大豆和蛋白质进行分析。结果表明，各因素对总油脂提取率的影响大小依次为微波时间、Protex 6L添加量、液料比、微波功率。微波辅助生物解离法提取大豆油的最佳工艺条件为微波功率700 W、微波时间7.6 min、Protex 6L添加量0.90%、液料比为5.15∶?1，在此条件下总油脂提取率为92.13%。利用微波辅助生物解离法提取的大豆油品质较好，过氧化值、p-茴香胺值及磷脂含量较低。通过透射电镜图可以看出，大豆经过微波处理后，大豆细胞壁组织发生更为明显的破裂是总油脂提取率增大的重要原因。拉曼光谱分析表明，经过微波处理后蛋白质发生变性，也是增加总油脂提取率的原因之一。 |
| 英文摘要: |
| The microwave-assisted and enzyme-assisted aqueous extraction process (EAEP) of soybean oil and its mechanism were studied. The soybean was pretreated by microwave, then was hydrolyzed by Protex 6L alkaline protease to extract oil. On the basis of single factor experiment, the process conditions were optimized by response surface methodology. The soybean treated by microwave was analyzed by transmission electron microscope, and the protein was analyzed by Raman spectroscopy. The results showed that the influence of microwave time on total oil extraction rate was the greatest, followed by Protex 6L dosage, ratio of liquid to material and microwave power. The optimal process conditions were obtained as follows: microwave power 700 W, microwave time 7.6 min, Protex 6L dosage 0.90% and ratio of liquid to material 5.15∶?1. Under these conditions, the total oil extraction rate was 92.13%. The soybean oil extracted by microwave-assisted and enzyme-assisted aqueous extraction process had better quality . The peroxide value, p-fennel value and phospholipid content were lower. The transmission electron microscopy showed that the cell wall structure tissue was destroyed more obviously after microwave treatment, which was an important reason for the increase of total oil extraction rate. The Raman spectroscopy showed that the protein was denatured after microwave treatment, which was also a reason for the increase of total oil extraction rate. |
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