酶法脱胶在浓香菜籽油上的应用

doi:10.3969/j.issn.1673-1689.2022.06.013

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酶法脱胶在浓香菜籽油上的应用
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                        10.3969/j.issn.1673-1689.2022.06.013
                    
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Applications of Enzymatic Degumming in Fragrant Rapeseed Oil

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以浓香菜籽毛油为原料，分别采用Purifine^?PLA1、Purifine^? PLC及Purifine^?3G 3种磷脂酶和传统水化法进行脱胶，并对油脂得率、脱胶浓香菜籽油质量和风味等进行系统评价。结果表明，在油脂得率方面，上述3种磷脂酶脱胶较传统水化脱胶均有显著性提升，采用离心法分别可以提升0.47%、0.31%、0.52%，采用自然沉降法分别可以提升4.32%、2.95%、5.77%。在质量方面，3种磷脂酶脱胶和传统水化脱胶均可将浓香菜籽油的含磷量降至20 mg/kg以内，且对脱胶浓香菜籽油的过氧化值、色值、加热试验和冷冻试验等均无显著影响；Purifine^?PLC和Purifine^? 3G对脱胶浓香菜籽油酸价无显著影响，Purifine^? PLA1可导致酸价的显著上升；3种磷脂酶脱胶浓香菜籽油与传统水化脱胶浓香菜籽油的酸价和过氧化值在储藏期间变化趋势一致。在风味方面，3种酶法脱胶浓香菜籽油与传统水化脱胶浓香菜籽油在储藏14 d后呈现出差异。消费者喜好度分析结果表明，3种磷脂酶脱胶浓香菜籽油的风味均优于传统水化脱胶浓香菜籽油。

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The degumming of fragrant rapeseed oil was carried out using Purifine^? PLA1, Purifine^? PLC and Purifine^?3G, and the oil yield, product quality and sensory flavor of degummed fragrant rapeseed oil were systematically analyzed. The results showed that the oil yield of above three enzymatic degumming were significantly improved compared with that of the traditional hydration degumming, which could be increased by 0.47%, 0.31% and 0.52% by centrifugation, respectively, and increased by 4.32%, 2.95% and 5.77% by natural sedimentation, respectively. In terms of product quality, the phosphorus content of fragrant rapeseed oil was reduced to less than 20 mg/kg by all three degumming methods compared with that of traditional hydration degumming process with insignificant effect on the peroxide value, color value, heating test and freezing test of degummed fragrant rapeseed oil. Purifine^?PLC and Purifine^?3G had insignificant effect on the acid value of degummed fragrant rapeseed oil, while Purifine^? PLA1 could significantly increase the acid value. The variation trend of acid value and peroxide value of three enzymatic degummed fragrant rapeseed oils were consistent with that of the traditional degummed oil during storage. In the aspect of flavor, the significant differences among three enzymatic degummed fragrant rapeseed oils with the traditional degummed oils were observed after 14 d storage. The flavor of three enzymatic degummed fragrant rapeseed oils were superior to that of the traditional degummed oils based on the consumer preference analysis.

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程倩,李杉杉,李晓龙,王翔宇,王满意,张宇,王风艳.酶法脱胶在浓香菜籽油上的应用[J].食品与生物技术学报,2022,41(6):106-111.

CHENG Qian, LI Shanshan, LI Xiaolong, WANG Xiangyu, WANG Manyi, ZHANG Yu, WANG Fengyan. Applications of Enzymatic Degumming in Fragrant Rapeseed Oil[J]. Journal of Food Science and Biotechnology,2022,41(6):106-111.

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在线发布日期: 2022-06-28
出版日期: 2022-06-25

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