酶种类对油茶籽生物解离组分基本成分的影响

Effects of Enzyme Types on Basic Components of Biodissociated Components in Camellia Seeds

为提高水酶法工艺产品附加值,为油茶籽副产物的综合开发利用提供理论基础,文章采用碱性蛋白酶Alcalase 2.4 L、α-淀粉酶Ban 480 L、中性蛋白酶Neutrase 0.8 L、果胶酶Pectinase SP-L、复合纤维素酶Celluclase 1.5 L分别处理油茶籽,以得到的游离油、乳状液、水解液、残渣为研究对象,对其基本组成和化学特性进行研究;结果表明,不同酶处理提取油茶籽油时,产生的游离油、乳状液、水解液、残渣中水分、蛋白质、茶皂素、多糖、磷脂含量、水分含量、脂肪含量等存在显著差异。

In order to improve the added value of water enzymatic process products and provide a theoretical basis for the comprehensive development and utilization of camellia seed by-products.In this experiment,c amellia s eeds were t reated w ith a lkaline p rotease A lcalase 2.4 L,α-amylase Ban 480 L,neutral protease Neutrase 0.8 L,Pectinase SP-L,and complex Celluclase 1.5 L,respectively.The basic composition and chemical properties of the free oil,emulsion,hydrolysate and residue were studied.The results showed that there were significant differences in the contents of free oil,emulsion,hydrolysate,water,protein,tea saponin,polysaccharide,phospholipid,water and fat in the residue when different enzymes were used to extract camellia seed oil.