响应面法优化酶解低温榨取汉麻籽油工艺

Optimization of Enzymatic Hydrolysis of Cold-Pressed Hemp Seed Cake for Increased Oil Yield by Response Surface Methodology

将汉麻籽仁进行低温初榨,初榨饼粉碎,利用Viscozyme L植物水解酶和Protex 6L碱性蛋白酶依次酶解初榨饼粉,再进行低温复榨。低温初榨条件为温度50℃、榨膛压力3.5 MPa,获得初榨饼残油率21.6%。酶解复榨条件:初榨饼粒度60目,Viscozyme L植物水解酶添加量3.0%(质量分数),酶解时间4.5 h;通过响应面法优化后,Protex6L碱性蛋白酶添加量1.1%、pH 10、酶解时间2.8 h、温度52℃、榨膛压力3.5 MPa条件下低温复榨,获得出油效率65.0%。对比分析了酶解低温复榨汉麻籽油基本理化指标和植物大麻素及生育酚的含量。研究结果表明:酶解低温复榨具有出油效率高、理化指标稳定、功能性成分对油相迁移性增强等优点。该方法为汉麻籽油工业化生产提供了新的理论依据与途径。

In this study, cold-pressed hemp seed cake was pulverized and hydrolyzed sequentially by Viscozyme L and alkaline protease Protex 6L, followed by low-temperature repressing. Cold-pressed hemp seed cake, produced at 50 ℃ and 3.5 MPa, was found to still contain 21.6% oil. It was pulverized to pass through a 60 mesh sieve and hydrolyzed with 3.0%(m/m) Viscozyme L for 4.5 h. A maximum oil yield of 65.0% was obtained after 2.8 h of hydrolysis with 1.1% Protex 6L at pH 10 and pressing at 52 ℃ and 3.5 MPa, as determined by response surface methodology. The secondary hemp oils obtained with and without enzymatic hydrolysis were compared for their physicochemical properties and contents of cannabinoids and tocopherols. Our results showed that enzyme-assisted low-temperature repressing had the advantages of high oil yield, stable physical and chemical properties, and enhanced migration of functional ingredients to the oil phase. This method provides a new theoretical basis and approach for the industrial production of hemp seed oil.