食品科学 ›› 2004, Vol. 25 ›› Issue (8): 106-109.

• 工艺技术 • 上一篇    下一篇

水酶法提取米糠油的研究

 杨慧萍, 王素雅, 宋伟, 金建, 朱国芳   

  1. 南京财经大学食品学院
  • 出版日期:2004-08-15 发布日期:2011-10-24

Study on Extracting Rice Bran Oil from Rice Bran by Aqueous Enzymatic Method

 YANG  Hui-Ping, WANG  Su-Ya, SONG  Wei, JIN  Jian, ZHU  Guo-Fang   

  1. Food College, Nanjing University of Finance and Economics
  • Online:2004-08-15 Published:2011-10-24

摘要: 本文对水酶法提取米糠油进行了研究。结果表明:在蒸汽预处理、淀粉酶用量0.5%、蛋白酶用量0.2%、反应时间6h条件下,经正交实验得到水酶法提取米糠油的最佳工艺为:酶解温度60℃,纤维素酶用量1.2%,pH值5.0,料液比1:5,米糠出油率达到85.76%。在上述影响因素中,纤维素酶用量为主要影响因素,其它依次是料液比、pH值和温度。

关键词: 纤维素酶, 水酶法, 酶处理, 米糠油

Abstract: In this article, the procedure of extracting rice bran oil from rice bran by aqueous enzymatic method was studied.Under the conditions of steam pretreatment, 0.5% of amylase, 0.2% of protease and extraction time 6h, the optimum technicalconditions of enzymatic extraction of rice bran oil were: extraction temperature 60℃, 1.2% of cellulase, pH 5.0 and the ratio ofsubstrate to solution as 1:5. Under these conditions, the yield of rice bran oil was 85.76%. Among the above factors, the quantityof the cellulase used was the most important one, and others in proper order as concentration of substrate, pH and temperatureas the least.

Key words: cellulase, aqueous enzymatic method, enzymatic treatment, rice bran oil