Effect of structure and hydrolysis state of protein on oil release during enzyme-assisted aqueous extraction process of blend oil

• 1、College of Food Science, Northeast Agricultural University, Harbin 150030, China

Abstract：Using soybean, peanut, flaxseed, camellia seed and mixed oil plants as raw materials, extrusion assisting aqueous enzymatic method was adopted to extract oil. The effect of the change of protein structure in mixed oil plants on oil release during process of extrusion was explored by FTIR. The results show that extrusion can result in the denaturation of protein and the structure of protein is damaged. The protein molecules are transformed from the ordered structures to disordered structures. The disorder of protein structure is conducive to the enzymolysis of protein and oil release. The effect of the hydrolysis state of protein in mixed oil plants on oil release during process of enzymolysis was analyzed by microscopy. Oil in mixed oil plants is released adequately after 3.5h of enzymolysis by Alcalase 2.4 L alkaline protease. Diversity of mixed oil plants can break the bondage of oil release in single oil plant. Mixed oil plants promote aggregation of fat globules in cells and increase the diameter of oil drop, which is beneficial to the release and separation of oil.

Keywords： grain and oil and plant protein engineering protein structure hydrolysis state aqueous enzymatic method blend oil oil release