盐在水酶法提取核桃油中的影响及酶解条件优化

The effect of aqueous enzymatic walnut oil with salt and the optimization of hydrolysis conditions

在现有的水酶法提取核桃油的研究基础上,探索了不同的盐种类及浓度在水酶法提取核桃油中的影响。试验表明:添加盐溶液后有利于吸取上层清油;得到的核桃油品质高,蛋白质变性低,利于油脂和蛋白的综合利用;且最佳的盐种类是氯化钠,价格低廉。单因素试验和正交法对水酶法提取核桃油的工艺条件进行优化后,确定了最佳酶解工艺条件为:酶用量为1.2%,酶解温度为55℃、酶解时间5h、酶解pH为6.5,在该优化条件下,核桃仁清油提取率达63.82%。

In the basic of aqueous enzymatic technology for walnut oil extraction. The paper explored the effects of different salts and concentration on extraction rate of walnut oil. The result showed that there is obvious interface between oil and water. It＇s easy to pour out the oil, the oil has good quality, the protein has lower degree of denaturation. So it is benefit for the comprehensive utilization of walnut oil and protein. Based on a single and orthogonal experiment, the optimum conditions by salt effect were as follows： dosage of the enzyme 1.2%, enzymatic hydrolysis temperature 55 C and time 5 h, pH 6.5. Under these conditions, the free oil yield was 63.82%.