米糠油体的酶法提取工艺优化Optimization of enzymatic extraction of rice bran oleosome

Abstract

米糠油体作为天然水包油型乳状液，在食品工业中具有良好的应用前景。为提高米糠油体得率及稳定性，采用酶法提取米糠中油体，以米糠油体得率、粒径分布、稳定性及微观结构为指标，考察了木聚糖酶与植物提取酶质量比、复合酶添加量、pH和酶解时间对米糠油体提取的影响。结果表明，米糠油体最优提取条件为木聚糖酶与植物提取酶质量比2∶ 1、复合酶添加量3%、pH 5.0、酶解温度50 ℃、酶解时间1.5 h，在此条件下提取的米糠油体得率高，粒径分布集中，粒径达到微米级,且稳定性良好、结构完整。 Rice bran oleosome, as a natural oil-in-water emulsion, has a good application prospect in food industry. In order to improve the yield and stability of rice bran oleosome, the enzymatic extraction method was used to extract oleosome from rice bran. With yield,size distribution, stability and microstructure of rice bran oleosome as indexes, the effects of mass ratio of xylanase to plant extracted enzyme, dosage of complex enzyme, pH and enzymatic hydrolysis time on the extraction of rice bran oleosome were investigated.The results showed that the optimal enzymatic extraction conditions of rice bran oleosome were obtained as follows: mass ratio of xylanase to plant extracted enzyme 2∶ 1, dosage of complex enzyme 3%, pH 5.0, enzymatic hydrolysis temperature 50 ℃, enzymatic hydrolysis time 1.5 h. Under these conditions, rice bran oleosome obtained had high yield, concentrated size distribution, micron level particle size, good stability and integrate structure.

Keywords

• 米糠油体；酶法；工艺优化；稳定性
• rice bran oleosome； enzymatic method； process optimization； stability