%0 Journal Article
%T 猪油的水酶法提取工艺及其产品品质研究
%A 王庆玲
%A 蒋将
%A 刘元法
%J 食品与生物技术学报
%D 2017
%R 10.3969/j.issn.1673-1689.2017.02.008
%X 首次采用水酶法提取猪油并对其提取条件进行了研究，以提油率为评价指标，比较了4种蛋白酶（Alcalase 2.4 L，Neutrase 1.5 MG，Flavourzyme 1 000 L 和 Protamex）的作用效果。结果表明：碱性蛋白酶Alcalase 2.4L的作用效果最好。选取碱性蛋白酶为酶解用酶，确定酶法提取猪油的最佳酶解工艺为：酶解时间2.0 h，pH 8.0，料液质量体积比为1 g∶1 mL，酶解温度55 ℃，加酶量为底物质量分数的1.0%，该条件下提油率可达到96.82%。与传统方式得到的猪油产品比较，酶法提取的猪油基本理化指标均较优。</br>Extraction of lard with aqueous enzymatic method was studied. Four proteases，Alcalase 2.4 L，Neutrase 1.5 MG，Flavourzyme 1 000 L and Protamex were evaluated for their efficiency in oil release，and Alcalase 2.4L was found to the most effective for oil-extraction. The optimal hydrolysis parameters for Alcalase 2.4L were hydrolysis time 2.0 h，temperature 55 ℃，pH 8.0，ratio of material to water 1 g∶1 mL and enzyme amount 1%（E/S），which resulted in an oil extraction yield of 96.82%. Lard obtained by the enzymatic extraction was superior to those by traditional methods according to physicochemical properties
%K lard
%K aqueous enzymatic method
%K oil extraction yield
%K quality
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201702008&flag=1