Ultrasound-assisted enzymatic hydrolysis for extraction of sheep oil
  
DOI:
KeyWord:sheep oil  ultrasound-assisted enzymatic hydrolysis  Plackett-Burman design  Box-Behnken design  physicochemical index
FundProject:新疆维吾尔自治区自然科学基金项目 (2019D01A38)
Author NameAffiliation
SUN Jianing College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China 
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Abstract:
      The fat in Altay sheep’s tails was taken as test material, and sheep oil was extracted with ultrasound-assisted neutral protease enzymatic hydrolysis. On the basis of single factor experiment, the factors that had significant influence on the yield of sheep oil was selected through Plackett-Burman design, and on this basis, Box-Behnken design response surface methodology was used to optimize the extraction process of sheep oil. The results showed that the optimal process conditions were obtained as follows: ratio of material to liquid 1∶ 2, dosage of neutral protease 1.0%, ultrasonic enzymatic hydrolysis temperature 46 ℃, enzymatic hydrolysis time 2 h, ultrasonic time 34 min, and ultrasonic power 200 W. Under these conditions, the yield of sheep oil was 79.98%, which was significantly higher than dry decocting (74.35%) and enzymatic hydrolysis method (72.16%) (P<0.05). There was no significant difference in the melting point, saponification value and iodine value of the three methods (P>0.05). The peroxide value (0.38 mmol/kg) and acid value (0.86 mgKOH/g) of the sheep oil obtained by ultrasound-assisted enzymatic hydrolysis method were significantly lower than that of dry decocting, and the acid value was significantly higher than that of enzymatic hydrolysis (P<0.05). These results indicated that ultrasound-assisted enzymatic extraction process could increase the yield and improve the quality of sheep oil. This process could provide new ideas and theoretical basis for the processing and utilization of the fat in sheep’s tails.
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