水酶法从花生中提取油与水解蛋白的研究

Investigation of aqueous enzymatic extracting of peanut oil and protein hydrolysates

采用水酶法从花生中同时提取油与水解蛋白质。研究蛋白酶Alcalase用量和酶解时间对花生油与水解蛋白得率的影响。结果表明:在60℃时,1.5%(E/S)的酶作用5h总游离油得率及水解蛋白得率即可达91.3%和83.2%。工艺过程中所得乳状液经-24℃冻结随后在35℃解冻,再经3500r/min离心20min后,乳状液中油回收率可达92%。用光学显微镜观察冷冻温度对乳状液中油滴聚集状态的影响,发现随冷冻温度下降,乳状液中的油滴聚集加剧,粒径增大,乳状液稳定性下降。

The aqueous enzymatic process of simultaneously preparing oil and peanut protein hydrolysates from peanut was introduced.Effects of the enzyme concentration and time on the yield of peanut oil and protein hydrolysates were investigated.The results indicated that yield of free oil and peanut protein hydrolysates was respectively 91.3% and 83.2% under the condition of 1.5 percent enzyme of protein and 5 hours' action.The resulting emulsion was demulsificated by freezing at -24 ℃,thawing at 35 ℃,and then centrifuging at 3500 r/min for 20 min,the released oil yield was 92%.It was found that emulsion was unstable at lower freezing temperature by light microscope.