水酶法提取菜籽油的研究

Aqueous enzymatic extraction of rapeseed oil

采用对油菜籽细胞的物理破碎和酶降解相结合的方法,建立一种菜籽油提取新工艺.对油菜籽原材料的预处理、酶解方法及酶解动力学进行了研究,探索了中性蛋白酶在油菜籽制油工艺中的作用及其影响因素,得出最佳酶解条件为:温度为50℃左右,pH为6.0～6.5(从出油率来考虑),料水比为1:4～1:5,最佳用酶量为200 U/g(酶单位/油料)左右,油菜籽的破碎度最好在160～200目.为水酶法提取菜籽油优化工艺提供了基础资料.

A new technology which was used to extract rapeseed oil by combining physical grinding with enzymatic degradation was put forward. The pretreatment methods of rapeseed and the enzymatic hydrolysis technology and enzymatic hydrolysis kinetics were explored. Then the function and the effect factors of neutrase in rapeseed oil extracting process were discussed The optimum enzymatic hydrolysis conditions were as follows： temperature 50℃, pH 6.0 - 6.5, the ratio of stuff to water 1 ： 4 - 1 ： 5, dosage of heutrase 200 U/g, the granularity 160 - 200 mesh. This new technology can provide the foundation for the optimization techniques to extract rapeseed oil using aqueous enzymatic method.