食品科学 ›› 2008, Vol. 29 ›› Issue (8): 339-341.

• 工艺技术 • 上一篇    下一篇

固定化酶法生产小麦麦胚油操作单元研究

吴定,刘长鹏, 高瑀珑,姚明兰, 路桂红   

  1. 南京财经大学食品科学与工程学院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Study on Operation Unit of Production of Wheat Germ Oil with Immobilized Enzyme

WU  Ding, LIU  Chang-Peng, GAO  Yu-Long, YAO  Ming-Lan, LU  Gui-Hong   

  1. School of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210003,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 研究表明,固定化酶法生产麦胚油的适宜工艺条件为:40目麦胚,经微波90s加热稳定,固定化纤维素酶与蛋白酶之比为4:1,在pH6.0、60℃酶水解6~8h。此条件下,酶解出油率约71.6%。

关键词: 麦胚油, 固定化纤维素酶, 固定化蛋白酶, 制备工艺

Abstract: The optimum size of wheat germ is 40 mesh for extracting oil from it,and 90-second microwave heating for wheat germ is beneficial to the oil extraction. The optimum production conditions of wheat germ oil with immobilized cellulase and immobilized proteinase are as follows:ratio of immobilized celluase to immobilized proteinase 6:1,hydrolysis time 6 hours to 8 hours,pH 6.0 and 60 ℃. Under these conditions,the yield of wheat germ oil is about 71.6%.

Key words: wheat germ oil, immobilized cellulase, immobilized proteinase, technique