食品科学 ›› 2008, Vol. 29 ›› Issue (8): 339-341.
• 工艺技术 • 上一篇 下一篇
吴定,刘长鹏, 高瑀珑,姚明兰, 路桂红
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WU Ding, LIU Chang-Peng, GAO Yu-Long, YAO Ming-Lan, LU Gui-Hong
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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
吴定, 刘长鹏, 高瑀珑, 姚明兰, 路桂红. 固定化酶法生产小麦麦胚油操作单元研究[J]. 食品科学, 2008, 29(8): 339-341.
WU Ding, LIU Chang-Peng, GAO Yu-Long, YAO Ming-Lan, LU Gui-Hong. Study on Operation Unit of Production of Wheat Germ Oil with Immobilized Enzyme[J]. FOOD SCIENCE, 2008, 29(8): 339-341.
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