摘要
采用中性蛋白酶对杏仁进行水解提取杏仁油脂,考察了酶解时pH、温度、反应时间以及酶用量和终止酶解反应的pH五个因素对油脂提取率的影响。结果表明,当酶用量为2000IU/g杏仁时,酶解pH7.5度60℃,反应时间,温1.0h是最佳酶解反应条件,然后以pH4.5终止酶解反应,油脂提取率达88.71%。
Almond oil was extracted with the assistance of neutral proteinase. During hydrolysis the effects of pH, temperature, enzyme reaction time and enzyme dosage, pH toterminate reaction were studied. The results indicated that optimum condition was: dosage of enzyme 2000IU/g almond, pH7.5, temperature 60℃, enzyme reaction time 1.0h, pH of terminating reaction 4.5, and extraction yield of almond oil was 88.71%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期53-54,57,共3页
Science and Technology of Food Industry
关键词
中性蛋白酶
酶解
酶法提取
neutral proteinase
enzymatic hydrolysis
enzymatic extracting
