蛋白质结构及水解状态对水酶法制备调和油过程中油脂释放的影响

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

将大豆、花生、亚麻籽、油茶籽及其混合油料采用挤压膨化水酶法进行提油。通过红外光谱法探究挤压膨化过程中混合油料蛋白质结构变化对油脂释放的影响可知,挤压膨化导致了蛋白质变性,蛋白质结构被破坏,蛋白分子由有序结构向无序结构转变,蛋白质结构的无序性利于蛋白质酶解和油脂的释放。通过显微成像法分析酶解过程中混合油料蛋白质水解状态对油脂释放的影响可知,Alcalase 2.4L碱性蛋白酶酶解混合油料3.5 h后油脂充分释放。多油料混合可以打破单油料油脂释放的束缚,混合油料促使细胞中脂肪球聚集,使油滴粒径增大,有利于油脂的释放及分离。

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 was damaged.The protein molecules were transformed from the ordered structures to disordered structures.The disorder of protein structure was 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 was released adequately after 3.5 h of enzymolysis by Alcalase 2.4L alkaline protease.Diversity of mixed oil plants could break the bondage of oil release in single oil plant.Mixed oil plants promoted aggregation of fat globules in cells and increase the diameter of oil drop,which was beneficial to the release and separation of oil.