酶处理对菜籽油脱胶及品质的影响

Effects of Enzymatic Treatment on Rapeseed Oil Degumming and Quality

采用磷脂酶A_1(Lecitase ultra)对菜籽油进行脱胶实验,研究该酶对菜籽油脱胶及品质的影响。结果表明, Lecitase ultra在菜籽油脱胶中发挥了重要作用,能使菜籽油磷含量显著降低。通过正交试验得出Lecitase ultra应用于菜籽油脱胶的最佳工艺参数:pH值4．82、酶解温度37℃、加酶量150L U/kg油,油水混合物总含水量为2．69%,酶反应时间为3h,在此条件下脱胶油的磷含量为6．97mg/kg。同时,脱胶后菜籽油的酸价与过氧化值上升,色泽变浅,棕榈酸、油酸的含量下降,亚油酸、亚麻酸、花生-烯酸、芥酸的含量有所上升,其它几种脂肪酸的含量变化不大。

An experiment of rapeseed oil degumming by phospholipase A1 （Lecitase ultra） studied the effects of enzymatic treatment on the rapeseed oil degumming and quality. The results showed that the Lecitase ultra plays an important role in the rapeseed oil degumming. By doing orthogonal test, the optimum conditions of rapeseed oil degumming by phospholipase A1 （Lecitase ultra） were obtained as follows： pH 4.82, dosage of Lecitase ultra 150L U/kg, temperature 37 ℃ and time of enzymatic treatment 3h. Under these conditions, the phosphorus content in degummed rapeseed oil is 6.97mg/kg. Meanwhile, the acid value and peroxide value of the degummed oil rise, and its color fades out. In the degummed rapeseed oil, the content of palmific acid and oleic acid decreases, but the content of linolenic acid, linoleic acid, eicosenoic acid and erucic acid increases, while the other fatty acid content does not evidently change.