食品工业科技2012，Vol.33Issue(21)：196-200,5.
挤压膨化后微体化预处理水酶法提取大豆油脂工艺研究
Research of extruded-ultra-micro pretreatment of aqueous enzymatic extraction of soybean oil technology
摘要
Abstract
Based on single-factor experiments, five factors of extrusion temperature, rotatory speed, moisture, die diameter and particle size were chosen to evaluate in the present study.The response factor was oil extraction rate. By employing RSM design programmed, the optimized parameters were generated as follows: extrusion temperature 96℃, rotatory speed 96r/min, moisture 14.6%, die diameter 15mm, particle size 120mesh, and oil extraction rate 94.34% ± 0.74%.Further analysis on the profile of secondary structure of soybean was carried out by using infrared spectroscopy method. The results illustrated that the oil extraction rate increased along with decreasing β-sheet content, increasd random coil content, and transferred unordered protein to ordered protein.关键词
挤压膨化/微体化/水酶法/大豆油脂Key words
extrusion/ultra- micro/aqueous enzymatic method/soybean oil分类
轻工纺织引用本文复制引用
齐宝坤,江连洲,李杨,王心刚,徐龙福..挤压膨化后微体化预处理水酶法提取大豆油脂工艺研究[J].食品工业科技,2012,33(21):196-200,5.基金项目
黑龙江省攻关项目 （）
农业部现代大豆产业技术体系建设项目（nycytx-004）. （）
