摘要
重点研究了米糠预处理条件对水酶法提取米糠油出油率的影响,同时对酶水解时的淀粉酶用量、蛋白酶用量进行了研究。实验结果显示:对米糠进行高压蒸煮或超声波等预处理可显著提高出油率。在常压蒸煮30 m in、超声波处理50 m in,淀粉酶用量0.7%,蛋白酶用量0.6%,纤维素酶用量1.2%,pH值5.0,反应温度60℃,反应时间6 h条件下,米糠中油脂提取率可达94.5%。
The effect of pretreatment conditions on rice bran oil yield by aqueous enzymatic method was studied,at the same time,the adding amount of amylase and protease was researched.The experiment results showed that the rice bran oil yield could be significantly increased by pretreatment under high-pressure steaming or ultrasonic wave.Under the conditions of normal pressure steaming for 30 min,treating by ultrasonic wave for 50 min,amylase 0.7%,protease 0.6%,cellulase 1.2%,pH 5.0,reaction temperature 60℃ and reaction time 6 h,the rice bran oil yield was up to 94.5%.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第12期20-21,共2页
Cereal & Feed Industry
关键词
高压蒸煮
超声波
水酶法
米糠
high-pressure steaming
ultrasonic wave
aqueous enzymatic method
rice bran
