低温预榨-水酶法制取花生油和蛋白的研究

Study on extraction of peanut oil and protein by cold press-aqueous enzymatic method

以低变性花生饼为原料,研究了细胞破壁酶和蛋白酶对花生油和蛋白提取率的影响。结果表明,Viscozyme、酸性蛋白酶和碱性蛋白酶的水解效果较好,且先用酸性蛋白酶后用碱性蛋白酶水解效果优于单一酶,花生油和蛋白提取率分别为70.23%和76.06%,比单独用Viscozyme、酸性蛋白酶和碱性蛋白酶水解时,花生油提取率分别提高42.11%、21.46%和37.13%;花生蛋白提取率分别提高39.58%、32.46%和9.36%。

Utilizing low denatured peanut flakers as material,the effect of the broken kernel enzymes and proteases on peanut oil and protein yields were studied in this paper. Results indicated that the efficiency of hydrolysis by viscozyme,acid protease and alcalase was better than other enzymes. Peanut oil and protein yields were greatly improved by first using acid protease and then using alcalase. Compared with those of hydrolyzing with viscozyme, acid protease and alcalase alone, peanut oil yields were increased by 42.11% ,21.46% and 37.13%, and peanut protein yields were increased by 39.58% ,32.46% and 9.36%, respectively.