鲜鸡蛋蛋黄酶法提油工艺的研究

The Technology of the Enzymatic Extraction Oil from Fresh Egg Yolk

采用双酶法从鲜鸡蛋蛋黄中提取蛋黄脂质成分,考察了料液比、酸性蛋白酶A、碱性B的添加量及反应时间、破乳条件对总脂质提取率的影响。优化的工艺条件:料液1∶1.5,蛋白酶A、B添加量均为1.5g/100g(蛋黄),反应时间分别为2h和3h,所得酶解液在pH5、90℃保温15min的破乳条件下分离,总脂质提取率为89.86%(质量分数),甘油三酸酯与磷脂也得到很好分离。

In this article, two proteinases were used to extract egg lipids from fresh egg yolk. Factors such as the ratio of material to liquid, the addition of proteinase A and B, the reaction time of proteinase A and B, and the condition of demulsification that influenced the yield of egg yolk lipids were studied. The experimental results indicated that the optimal conditions of extraction of egg yolk lipids by enzymes were： the ratio of material to liquid was 1 ： 1.5, the addition of proteinase A and B were both 1.5g/100g （egg yolk）, the reaction time of proteinase A and B was 2h and 3h respectively. The enzymatic hydrolysate was then being held at pHS, 90℃ for 15min. Through centrifugal separation, 89.86% of egg yolk lipids were extracted from the enzymatic hydrolysate. Meanwhile, the triglyceride and the phospholipids could be well separated.