作　　者： ; ; ; ; ;

机构地区： 贵州省发酵工程与生物制药重点实验室

出　　处： 《食品科技》 2010年第10期230-232,237,共4页

摘　　要： 采用对菜籽细胞物理破碎和酶处理相结合的方法,建立一种低水分酶法预处理提取菜籽油脂新工艺。通过比较多种商品酶对菜籽油提取率的影响,确定木瓜蛋白酶作为预处理工艺用酶。在较低水分下(1∶0.1～0.4)对试验工艺条件进行优化,得到最佳工艺条件为酶解时间2h、酶解温度45℃、固液比1∶0.2、加酶量0.5%。在最佳工艺条件下菜籽油提取率可达86.7%。 A new pretreatment technology which was used to extract rapeseed oil by combining physical grinding with enzymatic degradation was put forward. A papain was chosen after comparison with other commercial enzymes. The technological condition was optimized in the low water content （1∶0.1～0.4）, and the optimal technological condition were as follows： time 2 h, temperature 45 ℃, solid-liquid ratio 1∶0.2, adding amount of enzyme 0.5%. Under this condition the extraction rate was 86.7%.

关 键 词： 预处理 酶法 菜籽油

领　　域： [轻工技术与工程] [轻工技术与工程]