Study on Technology of the Enzymatic Extraction Oil for Grape Seed Oil

Abstract

Abstract: Enzyme extraction of plant oil was a new oil processing method. In the case of oil extraction process, two advantages were offered by this treatment: higher yields of oil and higher quality of the oil. In this thesis the raw material was grape seed and then the grape seed was hydrolyzed by cellulase and neutral protease respectively. From the experiment we got the optimum conditions of extraction oil by cellulase and the optimum technology parameters were: temperature: 45℃, time: 1.5h, pH: 4.5, concentration: 3000U per gram grape seed, the extraction rate was 84.1% ; The optimum conditions of extraction oil by neutral protease and the optimum technology parameters were: temperature: 55℃, time: 2.0h, concentration: 2000U per gram grape seed, the extraction rate was 80.3%. Compared with the cellulase hydrolysis, the neutral protease hydrolysis was suitably used to extract oil from grape seed because its cost was lower than cellulase hydrolysis.

Key words: grape seed oil, cellulase, protease, solvent extraction

LIU Ying, ZHOU Li-Juan, WANG Xin. Study on Technology of the Enzymatic Extraction Oil for Grape Seed Oil[J]. FOOD SCIENCE, 2006, 27(12): 518-520.

[1]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[2]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[3]	XU Yongxia, QU Shiyao, LI Tao, ZHAO Honglei, FENG Yuan, LI Xuepeng, JI Guangren, LI Jianrong. Effects of Different Proteases on the Flavor Characteristics of Aloididae aloidi Muscle Hydrolysates [J]. FOOD SCIENCE, 2021, 42(4): 190-196.
[4]	LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun. Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat [J]. FOOD SCIENCE, 2021, 42(4): 8-14.
[5]	CHEN Long, YANG Jun, MA Maomao, WU Shasha, YU Ping, ZENG Zheling. Strain Screening and Optimization of Fermentation Conditions for Protease Production Using Rapeseed Meal as a Nitrogen Source [J]. FOOD SCIENCE, 2021, 42(4): 115-121.
[6]	CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan. Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk [J]. FOOD SCIENCE, 2021, 42(16): 14-22.
[7]	SHI Yanan, ZHANG Jiayan, HUANG Aixiang. Hydrolysis Site of Casein by Milk-Clotting Protease from Moringa oleifera Lam. and Preparation and Evaluation of Casein Phosphopeptide and Casein Glycomacropeptide [J]. FOOD SCIENCE, 2021, 42(10): 104-110.
[8]	LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu. Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation [J]. FOOD SCIENCE, 2021, 42(10): 184-192.
[9]	LU Haiqiang, CHEN Wei, HUANG Lei, GU Xinxi, TIAN Hongtao. Mutational Analysis of Kex2 Sites and Characterization of Tannase from Aspergillus fumigatus [J]. FOOD SCIENCE, 2020, 41(14): 124-130.
[10]	YANG Zhijie, ZHENG Zhe, CAI Miao, ZHAO Xiao, LUO Tianqi, LI Runkun, CHEN Chao, CAO Yongqiang, YANG Zhennai. Proteolytic Characteristics of Protease from Bacillus methanolicus and Bioactivity of Casein Hydrolysates Obtained with It [J]. FOOD SCIENCE, 2020, 41(14): 153-160.
[11]	XIAO Panpan, ZHANG Qian, WENG Ling, ZHANG Lingjing, YANG Shuang, LIU Guangming, CAO Minjie. Protein Degradation of Soybean Dregs from Soy Sauce Production by Proteinase from Pacific White Shrimp (Penaeus vannamei) [J]. FOOD SCIENCE, 2020, 41(10): 131-137.
[12]	LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang. Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates [J]. FOOD SCIENCE, 2019, 40(8): 225-234.
[13]	ZOU Zongsheng, WANG Jingya, ZHAO Yunying, MAO Yin, DENG Yu. Screening of Trichoderma reesei Mutants and Optimization of Fermentation Conditions for Higher Cellulase Production [J]. FOOD SCIENCE, 2019, 40(6): 48-54.
[14]	ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying. ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying [J]. FOOD SCIENCE, 2019, 40(20): 185-191.
[15]	XU Jinhua, MENG Zeling, GE Shiqi, XUE Peng, ZHANG Gongliang, HOU Hongman, SUN Liming,. Characterization of Trypsin and Trypsin-like Serine Proteases from Sea Cucumber Stichopus japonicus and Their Roles in Autolysis [J]. FOOD SCIENCE, 2019, 40(18): 95-100.

Study on Technology of the Enzymatic Extraction Oil for Grape Seed Oil

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments