期刊论文

中文

粮油食品科技

1007-7561

2015

6

34-39

10.16210/j.cnki.1007-7561.2015.06.009

(201313012－03):国家粮食局粮食公益性行业科研专项

本校为第一机构

利用响应面法对水酶法从冷榨油茶籽饼中提取油和蛋白的工艺进行优化。在单因素实验基础上，以酶添加量、温度、pH 值、时间为影响因素，油和蛋白提取率为响应值，应用 Box －Behnken实验设计建立数学模型，进行响应面分析。结果显示，拟合得到的方程显著，可以用以预测不同条件下油与蛋白质的提取率。水酶法提取冷榨油茶籽饼中的油及蛋白质的最优工艺条件为：料液比1∶5、酶添加量1．6％、pH 8、温度60℃、时间4．5 h，在此条件下，油脂及蛋白质提取率分别为81．42％、79．36％。

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 c...