Mixed Design Optimization of Aqueous Enzymatic Extraction of Soybean Oil with Enzyme Complex

doi:10.7506/spkx1002-6630-201106015

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 66-70.doi: 10.7506/spkx1002-6630-201106015

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Mixed Design Optimization of Aqueous Enzymatic Extraction of Soybean Oil with Enzyme Complex

LI Yang，JIANG Lian-zhou*，WANG Zhong-jiang，WANG Chen，LI Dan-dan，WANG Wen-rui

School of Food Science, Northeast Agricultural University, Harbin 150030, China

Received:2010-09-23 Revised:2011-01-15 Online:2011-03-25 Published:2011-03-03
Contact: JIANG Lian-zhou E-mail:jlzname@163.com

Abstract

Abstract: Cellulose, hemicellulase and were simultaneously used for the aqueous enzymatic extraction of soybean oil by in the present study, and the extraction process was optimized by mixed design. It was found that the optimal hydrolysis process for soybean oil extraction consisted of suspending of soybean powder in a 6-fold volume of water, adding 0.84% cellulose and 0.56% hemi-cellulase for hydrolysis at 37 ℃ for 0.75 h, and further hydrolysis with Alcalase added at a concentration of 1.85% for 3.6 h at 50 ℃with an initial pH of 9.26, and provided an oil extraction efficiency of 81.04%, which was higher than that of wet-heating treatment extraction.

Key words: enzymatic hydrolysis method, compound enzyme, soybean oil, mixed design

CLC Number:

TS214.2

LI Yang，JIANG Lian-zhou*，WANG Zhong-jiang，WANG Chen，LI Dan-dan，WANG Wen-rui. Mixed Design Optimization of Aqueous Enzymatic Extraction of Soybean Oil with Enzyme Complex[J]. FOOD SCIENCE, 2011, 32(6 ): 66-70.

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Mixed Design Optimization of Aqueous Enzymatic Extraction of Soybean Oil with Enzyme Complex

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