【作者】 朱凯艳； 杨瑞金； 张文斌； 赵伟；

【Author】 Kaiyan Zhu~* Ruijin Yang Zenbin Zhang Wei Zhao (State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

【机构】 江南大学食品学院国家重点实验室；

【摘要】 水酶法(AEE)是能同时提取植物油和蛋白的一种安全高效的提取方法。本实验研究利用AEE从脱皮花生中提取油和水解蛋白的工艺在pH9.0,温度60℃,Alcalase酶用量4000U/g底物条件下反应5小时提油率达到91.1%,空白试验为87.7%。花生得油率与粉碎后花生粒径成反比,花生在粉碎后粒径可达到15.9μm,此时提油率最高。利用Alcalase提取的水解蛋白再通过风味蛋白酶水解作用去除苦味,同时得到2肽～5肽。更多还原

【Abstract】 Aqueous enzymatic extraction(AEE) is a safe and efficiet plants-oil extraction process that can also result in edible protein hydrolysates.In this study,an AEE process was developed to recover oil and protein hydrolysates from blanched peanut.Under the condition of initial pH9.0,60℃,an enzyme level of 4000U/g and 5 h incubation with Alcalase2.4L,peanut oil yield of 91.1%compared with the control 87.7% were achieved.Peanut oil is inversely proportional to the size of peanut after milling.With herbal medicine mill,the min average size of peanut can reach 15.9μm under which oil yeild and protein yeild are the highest.After an AEE process with Alcalase,Flavorzyme 500MG can remove the bitter taste of the protein hydrolysates efficiently.Peptides powder of dipeptide to pentapeptide is obtained with the protein hydrolysates spray dried.更多还原