粮油食品科技Issue(6)：34-39,6.
水酶法从冷榨油茶籽饼中提取油和蛋白的工艺研究
Optimization of extracting oil and protein from cold -pressed camellia oleifera seed cake by aqueous enzymatic extraction
摘要
Abstract
The aqueous enzymatic extraction of oil and protein from cold pressed camellia oleifera seed cake was optimized by response surface methodology.Taking enzyme dosage,temperature,pH and hy-drolysis time as influencing factor,the extraction yields of oil and protein as response value,a mathemat-ic model was established using Box -Behnken experimental design.The result showed that the model was statistically significant and allowed accurate prediction of extraction yields of oil and protein under various conditions.The optimal technical condition was:ratio of solid to liquid 1∶5,enzyme dosage 1.6%,pH 8, temperature 60 ℃ and hydrolysis time 4.5 h.Under the optimized conditions,the extraction yields of oil and protein were 81.42% and 79.36%,respectively.关键词
冷榨油茶籽饼/水酶法/响应面/优化Key words
cold -pressed camellia oleifera seed cake/aqueous enzymatic extraction/response surface a-nalysis/optimization分类
轻工纺织引用本文复制引用
吴建宝,宁程茜,胡传荣,何东平..水酶法从冷榨油茶籽饼中提取油和蛋白的工艺研究[J].粮油食品科技,2015,(6):34-39,6.基金项目
国家粮食局粮食公益性行业科研专项 （）
