摘要
水酶法作为一种高效、节能、绿色、环保的新型油脂提取技术,具有良好的应用前景。但是,不同研究中所使用的水酶法提油工艺存在较大差异,使得后期研究人员无法从已有研究中获取提高出油率的关键技术要点和参数,导致实际应用效果不佳。因此,该文查阅了近年来国内外有关水酶法提油的最新研究成果,并从原料预处理、酶解和破乳3个层面对水酶法提油的关键技术进行分析和总结,以便后续研究人员了解水酶法及水酶法提油的关键技术要点,并为其在实际应用时选择合适的粉碎粒径、原料预处理方法、酶种类、酶解时间和温度及破乳方法等提供参考和建议。
As a new,high-efficiency,energy-saving,green and environmentally friendly oil extraction technology,the aqueous enzymatic method has great application prospects.However,due to the big differences in aqueous enzymatic extraction technique reported in different studies,the researchers could not acquire the key techniques and parameters of how to improve oil yield from the available literature,which resulted in poor popularization and application of this technology.Therefore,the recent research results of aqueous enzymatic extraction of vegetable oil in China and abroad are reviewed in this article.The key techniques of aqueous enzymatic extraction of vegetable oil are analyzed and summarized in terms of raw material pretreatment,enzymatic hydrolysis,and demulsification,which are convenient for researchers to understand and acquire the key technique points of aqueous enzymatic extraction of vegetable oil in the future study.This paper can also provide reference and suggestions for related personnel to select the appropriate particle size of crushed oil seeds,raw material pretreatment method,types of enzymes,enzymolysis time,enzymolysis temperature,and demulsification method in the practical application of aqueous enzymatic technology.
作者
李梦杰
徐宝成
赵东坤
刘丽莉
陈树兴
LI Mengjie;XU Baocheng;ZHAO Dongkun;LIU Lili;CHEN Shuxing(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;Henan International Joint Laboratory of Food Green Processing and Safety Control,Luoyang 471000,China;National Experimental Teaching Demonstration Center of Food Processing and Safety,Luoyang 471000,China;Key Laboratory of Biology and Genetic Improvement of Oil Crops,Ministry of Agriculture and Rural Affairs,Wuhan 430062,China;Zhongyuan Food Laboratory,Luohe 462300,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第19期381-387,共7页
Food and Fermentation Industries
基金
河南省科技攻关项目(222102110033)
国家自然科学基金面上项目(31772094)
农业农村部油料作物生物学与遗传育种重点实验室开放课题基金项目(KF2021002)
河南科技大学博士科研启动基金项目(13480057)。
关键词
水酶法
油
原料预处理
酶解技术
破乳技术
aqueous enzymatic method
oil
pretreatment of raw material
enzymatic hydrolysis technology
demulsification technology
