粉碎预处理对水酶法提取花生油和蛋白的影响
首发时间:2012-02-15
摘要:本文研究了花生的粉碎程度对水酶法提取油和水解蛋白的得率以及乳状液稳定性的影响。利用小型中药粉碎机最多能在粉碎11次(8秒/次)后将花生体积平均粒径减小到28μm,此时采用水酶法工艺的总得油率和水解蛋白得率最高,分别为88.8%和77.5%。当花生平均粒径从38μm降至28μm时,总得油率和水解蛋白得率提高幅度最大;当粒径达到28μm后继续粉碎,水酶法过程中产生的乳化现象严重,乳状液稳定性增加,导致总得油率和水解蛋白得率降低。
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Influence of Pulverization Pretreatment on Aqueous Enzymatic Extraction of Peanut Oil and Protein Hydrolysates
Abstract:Effects of pulverization pretreatment on the volume particle size distribution of raw peanuts, yield of oil and protein with aqueous enzymatic extraction, as well as the stability of resulted emulsion were investigated. The average volume particle size of peanuts could be lowered to 28 μm with lab-scale hammer mill, while the yield of oil and protein reached 88.8% and 77.5% respectively with aqueous enzymatic extraction. An rapid increase of the oil yield could be observed when the particle size reduced from 38 μm to 28 μm. Further reduction of the particle size of raw peanuts to below 28 μm, however, could result in the increase of the stability of emulsion, and reduce the yield of oil and protein.
Keywords: food science aqueous enzymatic method partical size peannut oil protein
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