摘要
以超声波预先处理小麦胚芽,复合酶(纤维素酶∶蛋白酶=1∶5)进行酶解,通过单因素试验筛选了复合酶用量、酶解pH、酶解温度、酶解时间4个主要影响因素,响应面法优化小麦胚芽油的提取工艺。影响因素主次顺序为:复合酶用量>酶解温度>pH>酶解时间;优化的最佳提取条件为:水料比6∶1,超声功率400 W,处理20 min,复合酶用量2.27%,酶解pH为5,酶解温度45℃,酶解时间6.1 h,小麦胚芽油出油率为9.692%。所得小麦胚芽油中棕榈酸17.66%,油酸15.00%,亚油酸59.51%,亚麻酸6.61%,不饱和脂肪酸质量分数高达82%。
Wheat germ has been pretreated with ultrasonic;composite enzyme has been treated by enzymolysis. Based on single factor experiment, the amount of composite enzymes, enzyme hydrolysis pH, enzyme hydrolysis temperature and reaction time were chosen as the four influencing factors. Response surface methodology was applied to optimize the extraction conditions of wheat germ oil. The order of influencing factors was ： the amount of composite enzymes 〉 enzyme hydrolysis temperature 〉 pH 〉 reaction time. The optimum extraction conditions were as follows ： liquid to material ratio 6 ： 1, treating by ultrasonic wave for 20 min, treating power 400 W, amount of complex enzymes of 2.27% ,enzyme hydrolysis pH =5 ,enzyme hydrolysis temperature 45℃ and reaction time 6.1 h. The wheat germ oil yield was 9. 692%. In the wheat germ oil obtained, palmitic acid of 17.66%, oleic acid of 15.00%, linoleic acid of 59.51% ,linolenic acid of 6.61% ,unsaturated fatty acids of 82%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第12期57-62,共6页
Journal of the Chinese Cereals and Oils Association
基金
山东省农业重大应用技术创新课题(鲁财农指[2011]39)
关键词
小麦胚芽油
水酶法
超声波
响应面分析
wheat germ oil, aqueous enzymatic extraction, ultrasonic wave, response surface analysis
