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| Demulsification of the emulsion formed during aqueous enzymaticextraction of rice bran oil |
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| DOI： |
| KeyWord:rice bran oil emulsion aqueous enzymatic method demulsification technology |
| FundProject:“十三五”国家重点研发计划项目（2018YFD0401100）；北京工商大学校级杰青优青培育计划项目（BTBUYP2020）；科技创新服务能力建设（19005902054）；“十三五”时期北京市属高校高水平教师队伍建设支持计划（CIT & TCD201804018） |
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| Abstract: |
| The emulsion formed during aqueous enzymatic extraction of rice bran oil reduce the oil yield. In order to increase the extraction yield of rice bran oil extracted by aqueous enzymatic method, the optimal demulsification technology of emulsion was explored with demulsification rate as an index. The demulsification time and demulsification temperature were optimized and the demulsification effects of adjusting pH, CaCl2 and ethanol demulsification methods were compared. The changes of the particle size and Zeta potential of emulsion under the optimal demulsification process conditions were studied and the microstructure of emulsion before and after demulsification was observed. The results showed that the optimal demulsification process conditions were as follows: with adjusting pH method, adjusting pH of emulsion to 7, stirring at 300 r/min for 60 min at 60 ℃. Under these conditions the demulsification rate could reach 9315%. The protein membrane on the surface of the oil droplet was destroyed, the average particle size increased and the Zeta potential decreased. |
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