共查询到20条相似文献,搜索用时 46 毫秒
1.
酶处理对菜籽油脱胶及品质的影响 总被引:2,自引:0,他引:2
采用磷脂酶A1(Lecitase ultra)对菜籽油进行脱胶实验,研究该酶对菜籽油脱胶及品质的影响。结果表明,Lecitase ultra在菜籽油脱胶中发挥了重要作用,能使菜籽油磷含量显著降低。通过正交试验得出Lecitase ultra应用于菜籽油脱胶的最佳工艺参数:pH值4.82、酶解温度37℃、加酶量150LU/kg油,油水混合物总含水量为2.69%,酶反应时间为3h,在此条件下脱胶油的磷含量为6.97mg/kg。同时,脱胶后菜籽油的酸价与过氧化值上升,色泽变浅,棕榈酸、油酸的含量下降,亚油酸、亚麻酸、花生一烯酸、芥酸的含量有所上升,其它几种脂肪酸的含量变化不大。 相似文献
2.
选取磷脂酶PLA_1,对四级浓香菜籽油进行酶法脱胶工艺研究。分别研究了酶添加量、50%柠檬酸添加量、去离子水添加量、酶解时间对四级浓香菜籽油酶法脱胶效果的影响。在单因素实验的基础上,采用响应面实验设计,对酶法脱胶工艺条件进行优化。结果表明:四级浓香菜籽油酶法脱胶最佳工艺条件为水浴温度55℃、酸反应时间3 min、酶添加量22 mg/kg、50%柠檬酸添加量260mg/kg、去离子水添加量2%、酶解时间120 min,在该条件下酶法脱胶油磷脂含量为22. 26 mg/kg,酸价(KOH)为2. 31 mg/g,收率为96. 81%。 相似文献
3.
4.
研究酶解时间、酶添加量、含水量、pH值、酶解温度、多频超声波频率及组合,超声波功率和超声处理时间对菜籽毛油脱胶效果的影响。利用单因素试验对菜籽毛油超声辅助酶解脱胶工艺进行优化。优化的工艺条件为:磷脂酶A1用量为90μL/kg毛油,pH值为4.8,酶解反应温度为40℃,含水量为2%,超声功率为180 W,超声频率为20/50 kHz,超声时间为60 min。经多模式超声波辅助磷脂酶解脱胶后菜籽油磷脂含量为4.36 mg/kg,达到国家标准(≤10 mg/kg)的要求。该研究可为菜籽油酶法脱胶工业生产提供一定的理论参考。 相似文献
5.
为了优化浓香菜籽油超声辅助酶法脱胶工艺,以浓香菜籽原油为原料,以磷脂含量为考察指标,通过单因素试验探究酶添加量、反应时间、反应温度、pH、水添加量以及超声功率对浓香菜籽油脱胶效果的影响。在此基础上,利用响应面法优化浓香菜籽油超声辅助酶法脱胶工艺。同时,对传统酶法脱胶与超声辅助酶法脱胶的脱胶效果进行了对比。结果表明:浓香菜籽油超声辅助酶法脱胶最优工艺条件为酶添加量45 mg/kg、反应时间3 h、反应温度55℃、pH 5.0、水添加量2.5%、超声功率490 W,在此条件下浓香菜籽油的磷脂含量为0.05 mg/g,脱胶率可达99.4%;超声辅助酶法脱胶效果优于传统酶法脱胶。可见,超声辅助酶法脱胶是一种较为高效的油脂脱胶方法。 相似文献
6.
选择8种大孔树脂对磷脂酶A1进行固定化,结果表明,离子交换树脂D001的固定化效果最好,其优化的最佳条件为缓冲液pH5.0、酶添加量1.5mL/g、固定化时间4h,在该条件下获得的固定化酶活力为665.8U/g。将固定化酶用于菜籽油脱胶实验,经响应面优化确定最优脱胶条件为固定化酶添加量1.8g/kg、反应时间3.6h、反应温度51℃、反应pH5.5,在此条件下得到的脱胶油中磷含量为5.82mg/kg。将固定化酶重复脱胶5次后,仍保留初始酶活力的47.9%,脱胶油中磷含量为9.78mg/kg。 相似文献
7.
8.
9.
为了提高脱胶效率,以冷榨菜籽原油为原料,磷脂含量为指标,采用磷脂酶Lecitase Ultra和磷脂酶C复合酶法对冷榨菜籽油进行脱胶。采用单因素试验考察磷脂酶Lecitase Ultra反应时间、磷脂酶C反应时间、加水量、磷脂酶Lecitase Ultra添加量、磷脂酶C添加量、柠檬酸溶液添加量对脱胶油磷脂含量的影响,并通过响应面法优化脱胶条件。对优化的脱胶条件下所得到的脱胶油的理化指标进行了检测,并与国标一级压榨菜籽油进行了比较。结果表明:磷脂酶Lecitase Ultra和磷脂酶C对冷榨菜籽油进行酶法脱胶的最佳工艺条件为磷脂酶Lecitase Ultra添加量33 mg/kg,磷酯酶Lectase Ultra反应时间90 min,磷脂酶C添加量65 mg/kg,磷脂酶C反应时间60 min,加水量33 mL/kg,柠檬酸溶液添加量1.2 mL/kg;在优化条件下脱胶,脱胶油中磷脂含量为2.3 mg/kg,脱胶油的过氧化值和酸值均达到一级压榨菜籽油的国家标准。综上,磷脂酶Lecitase Ultra和磷脂酶C复合脱胶效果较好,所优化的工艺条件可用于菜籽油的脱胶。 相似文献
10.
11.
12.
13.
为解决单一食用油中营养组分缺陷问题,以大豆油、橄榄油、鱼油和亚麻籽油为基料油,测定其酸值、过氧化值、水分及挥发物含量和脂肪酸组成,然后按照中国营养学会关于脂肪酸推荐摄入量的要求,依据不同基料油的脂肪酸组成计算其配比并配制调和油,最后测定调和油的营养成分。结果表明:大豆油、橄榄油、亚麻籽油、鱼油的酸值、过氧化值、水分及挥发物含量均符合相关国家标准,4种油脂配制调和油的最适配比为45%、45%、8%、2%;调和油中主要微量营养成分及其含量为角鲨烯2.18 mg/kg、β-胡萝卜素0.474 mg/kg、α-生育酚73.6 mg/kg、β-生育酚0.6 mg/kg、γ-生育酚132.0 mg/kg、δ-生育酚20.4 mg/kg、总甾醇5 700 mg/kg。所得调和油符合中国营养学会关于脂肪酸推荐摄入量的要求,是一种营养平衡调和油。 相似文献
14.
15.
Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters 总被引:6,自引:0,他引:6
Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life. 相似文献
16.
Microencapsulation of Oils: A Comprehensive Review of Benefits,Techniques, and Applications 总被引:1,自引:0,他引:1 下载免费PDF全文
Amr M. Bakry Shabbar Abbas Barkat Ali Hamid Majeed Mohamed Y. Abouelwafa Ahmed Mousa Li Liang 《Comprehensive Reviews in Food Science and Food Safety》2016,15(1):143-182
Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils. 相似文献
17.
18.
19.
20.
Malongil B. Reena Belur R. Lokesh 《International Journal of Food Science & Technology》2012,47(1):203-209
The effect of feeding blended and interesterified oils containing palm oil (PO) and rice bran oil (RBO) on serum and liver lipids was evaluated in rats. The PO and RBO were blended to contain saturated, monounsaturated and polyunsaturated fatty acids in the proportion of 1:1.5:1. The blended oil was subjected to transesterification reaction using immobilized lipase, lipozyme IM‐RM. Rats were fed a diet containing blended or interesterified oils for 8 weeks. Rats fed PO showed significantly higher levels of cholesterol in serum and liver as compared to those given RBO, blended oil of PO with RBO or interesterified oil. Rats fed blended oils showed a significant decrease in serum cholesterol by 51% compared to rats fed PO. Feeding interesterified oil to rats resulted in decrease in serum cholesterol by 56% compared to rats fed PO, which was 10% lower compared to that observed in rats given blended oil. The present study indicated that a combination of PO with RBO can significantly lower serum lipids in rats as compared to those given diet containing PO alone. 相似文献