酶法联合超声波提取亚麻籽胶北大核心CSCD

以脱脂亚麻籽粕为原料,采用酶法联合超声波提取其中的亚麻籽胶。以亚麻籽胶得率为指标,筛选提取亚麻籽胶的最适酶制剂,在单因素试验基础上,采用正交试验对酶添加量、提取温度、提取时间、料液比、超声功率进行优化,并对提取的亚麻籽胶中单糖组成及含量进行测定,对其结构进行红外光谱表征。结果表明:最佳酶制剂为果胶酶;亚麻籽胶最佳提取工艺条件为酶添加量1.25%、提取温度40℃、提取时间30 min、料液比(脱脂亚麻籽粕与水的质量体积比)1∶30、超声功率400 W,在此条件下亚麻籽胶得率为33.41%;亚麻籽胶中单糖的组成及含量分别为甘露糖0.97%、鼠李糖14.05%、葡萄糖醛酸0.16%、半乳糖醛酸22.17%、葡萄糖3.76%、半乳糖17.44%、木糖23.53%、阿拉伯糖10.30%、岩藻糖7.62%。     

亚麻籽粘质物的脱除工艺

以亚麻籽为原料,研究了热水浸泡法脱除亚麻籽粘质物的影响因素.以粘质物脱除率与其粘度的乘积——粘性脱除率为指标,通过正交实验确定了各因素的合适水平：温度70 ℃、pH 6.0、料水质量体积比1 g：7 mL、时间60 min、脱粘次数4次.采用体积分数70%的乙醇沉淀粘质物得到粗亚麻籽胶,粗亚麻籽胶中多糖和蛋白质的质量分数分别为65.4%和8.50%.热水浸泡法工艺简单,粘质物脱除率达到74.0%,粘性脱除率达16.7%,提取的粘质物可以通过进一步纯化制备亚麻籽胶,而脱粘的亚麻籽可以进一步仁壳分离,分别提取亚麻籽油和木酚素.     

脱胶亚麻籽表面胶层脱除方法的研究

脱胶亚麻籽是制备亚麻籽油的原料，脱胶后表层残胶对制油过程产生不利影响，通过调节体系离子强度和离子类型实现脱胶亚麻籽表层残胶脱离效果显著，采用0．25mol／LAl2(SO4)，温度70℃～80℃，处理40min～50min可将亚麻籽表层残胶脱除。     

酶辅助三相分离法同时提取亚麻籽油、亚麻籽蛋白和亚麻籽胶工艺优化

采用酶辅助三相分离法（EATPP）同时提取亚麻籽中的油脂、蛋白质和胶,以亚麻籽油提取率为指标,通过单因素实验和响应面实验优化EATPP工艺条件。结果表明,最优EATPP工艺条件为酶解时间2 h,酶添加量433 U/g,叔丁醇用量3.9 mL/g,硫酸铵用量2.1 g/g,三相提取温度45 ℃,三相提取时间4 h。在最优工艺条件下,3个品种亚麻籽的亚麻籽油提取率为84.47%~89.03%,亚麻籽蛋白提取率为50.58%~55.69%,亚麻籽胶提取率为31.62%~35.61%。采用EATPP不仅能够同时分离亚麻籽中脂肪、蛋白质和胶,而且能够降低成本和提高亚麻籽的利用率。     

亚麻籽饼酶法脱胶工艺条件研究

为提高亚麻籽饼的脱胶效率,采用酶法对冷榨亚麻籽饼进行脱胶。以总糖得率及蛋白质损失率为指标,从果胶酶、纤维素酶、木聚糖酶、β-葡聚糖酶、α-淀粉酶5种酶制剂中筛选最合适的酶制剂,并通过单因素实验和响应面实验确定了酶法脱除亚麻胶的最佳工艺条件。结果表明:最佳酶制剂为果胶酶,在酶解pH 3.60、酶解温度50.42℃、酶添加量1%、酶解时间1.82 h、料液比1∶25条件下,总糖得率为14.13%,蛋白质损失率为4.22%。     

亚麻籽油的水酶法提取工艺的研究

采用水酶法从亚麻籽中提取亚麻籽油。通过比较多种商品酶对亚麻籽油提取率的影响,选择了碱性蛋白酶和复合纤维素酶这两种酶,料液比为1∶5,先加入碱性蛋白酶(60℃,pH9.0)1.5%,反应5h,然后加入复合纤维素酶(50℃,pH5.0)1.5%,反应时间为5h,最终游离油得率可达到82.3%。     

亚麻籽油的水酶法提取工艺的研究

采用水酶法从亚麻籽中提取亚麻籽油。通过比较多种商品酶对亚麻籽油提取率的影响,选择了碱性蛋白酶和复合纤维素酶这两种酶,料液比为1∶5,先加入碱性蛋白酶(60℃,pH9.0)1.5%,反应5h,然后加入复合纤维素酶(50℃,pH5.0)1.5%,反应时间为5h,最终游离油得率可达到82.3%。      

果胶酶酶法提取亚麻籽油工艺条件优化北大核心CSCD

为提高亚麻籽油提取率,以亚麻籽为原料,采用果胶酶酶法提取亚麻籽油。采用单因素实验探讨了料液比、酶解温度、酶解时间对亚麻籽油提取率的影响,在此基础上采用响应面法对果胶酶酶法提取亚麻籽油的工艺条件进行了优化。结果表明,果胶酶酶法提取亚麻籽油的最佳工艺条件为料液比1∶5、果胶酶添加量3%、酶解温度56℃、酶解时间6 h,在此条件下亚麻籽油提取率为85.64%。采用果胶酶可以有效提取亚麻籽油。     

超声波辅助提取亚麻籽胶工艺条件优化

以亚麻籽为原料,采用超声波辅助法对亚麻籽胶的提取工艺进行研究,针对料液比、提取温度、提取液pH、提取时间和提取功率5个因素进行了单因素试验及正交试验,结果表明:温度对亚麻胶提取的影响最大,由正交实验得出最佳提取亚麻胶的工艺条件为:料液比1∶30(g/mL),提取温度90℃、初始pH 7.0,提取功率240 W,时间40 min、时亚麻壳中亚麻胶的提取率为19.8%。     

亚麻籽胶和亚麻籽蛋白在低温制品中的应用

在低温肉制品烤肠和挤压火腿的加工实验中,对亚麻籽胶和亚麻籽蛋白的添加应用,进行了效果评估。结果表明,配伍添加这两种添加剂,可起到持水保油,提高出品率的作用,还可改善产品的切片性,增强咀嚼感。     

Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates

Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinking with glutaraldehyde. Liquid microcapsules with three core (oil)-to-wall ratios (1:2, 1:3 and 1:4) were prepared and spray-dried or freeze-dried to produce powders. The microencapsulation efficiency, surface oil, morphology and oxidative stability of these microcapsules were determined. The spray-dried solid microcapsules had higher oil microencapsulation efficiency, lower surface oil content, smoother surface morphology and higher oxidation stability than the freeze-dried microcapsules. The highest microencapsulation efficiency obtained in spray-dried microcapsules was 87% with a surface oil of 2.78% at core-to-wall ratio 1:4 and oil load 20%. The oxidation stability obtained from spray-dried microcapsules at core-to-wall ratio of 1:4 was nearly double that of the unencapsulated flaxseed oil.     

Complex coacervation between flaxseed protein isolate and flaxseed gum

Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential) tests. The zeta potential values of FPI, FG, and their mixtures at the FPI-to-FG ratios of 1:1, 3:1, 5:1, 10:1, 15:1 were measured over a pH range 8.0–1.5. The alteration of the secondary structure of FPI as a function of pH was studied using circular dichroism. The proportion of ɑ-helical structure decreased, whereas both β-sheet structure and random coil structure increased with the lowering of pH from 8.0 to 3.0. The acidic pH affected the secondary structure of FPI and the unfolding of helix conformation facilitated the complexation of FPI with FG. The optimum FPI-to-FG ratio for complex coacervation was found to be 3:1. The critical pH values associated with the formation of soluble (pHc) and insoluble (pH_ɸ1) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pH_opt) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI–FG complex coacervates started (pHɸ₂) at pH 2.1. These findings contribute to the development of FPI–FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids.     

水酶法提取葡萄籽中蛋白质工艺的研究

采用木瓜蛋白酶对脱脂葡萄籽进行酶解提取蛋白质。在单因素试验基础上,考察酶用量、酶解温度、pH值、反应时间和料液比对葡萄籽蛋白质提取率的影响,采用响应面法对葡萄籽蛋白质水酶法提取条件进行了优化。结果表明,葡萄籽蛋白质的最优提取条件为：酶解温度40 ℃,料液比1∶25（g∶mL）,酶用量4%,酶解时间45 min。在此优化条件下,葡萄籽蛋白质提取率为67.85%。     

亚麻胶浸提工艺研究

以亚麻籽皮为原料,水为浸提溶剂,浸提亚麻胶。研究了浸提时间、温度、料液质量比、脱胶次数对亚麻胶得率的影响,确定亚麻胶提取最佳工艺条件为：浸提温度80℃、时间40 min、料液质量比1∶15、脱胶次数2次。     

复配魔芋胶和胡麻胶在广味香肠中的应用研究

研究了复配魔芋胶和胡麻胶对广味香肠的影响,经过研究发现一定比例的复配胶及适量的酒、糖、烘烤温度使广味香肠在质构、外形、色泽和口感等方面得到改善。     

响应面法优化亚麻胶微波-超声波辅助提取工艺

为提高亚麻胶提取速率和得率,用微波-超声波辅助提取亚麻胶,采用响应面法优化亚麻胶的提取工艺条件,并利用FTIR分析了亚麻胶的组成。以液料比、提取温度和提取时间为影响因素,亚麻胶得率为响应值,在单因素试验的基础上,通过Box-Behnken试验,建立亚麻胶得率的二次多项式回归方程,经响应面回归分析得到优化组合条件。结果表明,最佳提取工艺条件为提取温度85℃、液料比17.3∶1、总提取时间65 min。在最佳条件下,亚麻胶得率为5.14%,与理论值5.33%接近。FTIR分析表明,亚麻胶主要由多糖和蛋白质组成。     

超声辅助复合酶法提取桑黄多糖

探索超声辅助复合酶法提取桑黄多糖的最佳工艺。以多糖提取收率为指标,对超声时间、复合酶用量、作用时间、酶解温度及pH进行单因素试验研究。结果表明:超声辅助复合酶法提取桑黄多糖的最佳条件为超声时间300s、固定pH 4.0,应用2.0%的木瓜蛋白酶、果胶酶和纤维素酶50℃酶解90min后,多糖得率可达1.46%。该提取工艺多糖提取收率高,可应用于实际生产。     

Interaction between flaxseed gum and meat protein

Thermal properties, dynamic rheological properties, texture and microstructure of salt-soluble meat protein and flaxseed gum (SSMP-FG) mixtures were investigated. Two transitions, 57.0 °C (T_SSMP1) and 63.2 °C (T_SSMP2), were observed for SSMP without FG with differential scanning calorimetry (DSC). Addition of 2% FG to SSMP increased T_SSMP1 and T_SSMP2 by 1.9 °C and 5.9 °C, respectively. Two transitions, 53 °C (T_SSMP1′) and 75 °C (T_SSMP2′), were also observed for SSMP without FG with dynamic rheological measurement. Addition of 2% FG to SSMP increased T_SSMP1^′ and T_SSMP2^′ by 9 °C and 14 °C. These results indicated that addition of FG increased thermal stability of SSMP. Addition of FG also increased the storage modulus G′, gel strength, decreased syneresis, and changed the microstructure of SSMP gels with texture analyser and scanning electron microscope (SEM), respectively, suggesting that an interaction between FG and SSMP may have occurred. The results of addition of destabilizer to SSMP gels indicated that electrostatic forces seemed to be the main force involved in the formation and stability of protein–polysaccharide gel.     

影响胡麻胶黏度因素的研究

胡麻胶是一种多功能纯天然的植物胶体。黏度是胡麻胶的基本性质。研究了温度、浓度、酸度、盐类、物理因素及其他共存组分对胡麻胶黏度的影响。