| 玉米胚水酶法提油工艺机理探索 |
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| 引用本文： | 王素梅,王璋,单晓红.玉米胚水酶法提油工艺机理探索[J].西部粮油科技,2003,28(6):19-21. |
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| 作者姓名： | 王素梅 王璋 单晓红 |
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| 作者单位： | [1]江南大学食品学院，江苏无锡214036 [2]双汇集团，河南462000 |
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| 摘 要： | 探索了玉米胚水酶法提油工艺机理，结果表明：缓冲液中蛋白质溶出量随热处理时间的延长而增加，在pH50时，溶出量最低，偏离pH5．0越远，溶出量越高。热处理时间越长，缓冲液pH越低，酶解体系中低分子量蛋白质及肽所占比例越高。
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| 关 键 词： | 玉米胚芽 水酶法 玉米油 提油工艺 |
| 文章编号： | 1007-6395(2003)06-0019-03 |
| 修稿时间： | 2003年6月9日 |
MECHANISM OF THE TECHNOLOGY FOR AQUEOUS ENZYMATIC EXTRACTION OF CORN GERM OIL |
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| WANG Su-mei,WANG Zhang,SHAN Xiao-hong.MECHANISM OF THE TECHNOLOGY FOR AQUEOUS ENZYMATIC EXTRACTION OF CORN GERM OIL[J].China Western Cereals & Oils Technology,2003,28(6):19-21. |
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| Authors: | WANG Su-mei WANG Zhang SHAN Xiao-hong |
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| Affiliation: | WANG Su-mei1,WANG Zhang1,SHAN Xiao-hong 2 |
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| Abstract: | Mechanism of the technology for aqueous enzymatic extraction of corn germ oil was studied. The result showed the quantity of the extracted protein in buffer increased with the increasing of the time of the hydrothermal treatment(HTT). It was lowest when the pH of the buffer was 5.0, beyond the value, it became higher. Longer was the time of HTT and lower was the pH of buffer, the percent of low molecule weight protein and peptide in hydrolysis product was higher. |
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| Keywords: | Aqueous enzymatic extraction Corn germ oil Mechanism |
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