花生水剂法制油中固相体系油脂和蛋白的释放研究Release of oil and protein in the solid phase from aqueous extraction of peanut oil

为了降低花生水剂法制油中花生固相的残油率与残蛋白率，以豫花37脱皮花生仁为原料，通过水剂法制油获得水洗花生固相，以水洗固相中残油率与残蛋白率为指标，考察了酶解处理(细胞壁多糖酶、淀粉酶)、超声处理以及超声协同酶解处理对水洗固相的影响。结果表明：水洗花生固相中残油率和残蛋白率分别为2.18%和3.23%；采用添加量1.2 mL/100 g的细胞壁多糖酶（纤维素酶、半纤维素酶与果胶酶质量比为1∶ 1.5∶ 0.3）酶解5 h后，固相残油率和残蛋白率显著降低（分别为1.75%和0.92%）；淀粉酶酶解时间3 h不能降低固相残油率，但可降低残蛋白率至0.91%(酶添加量0.3 mL/100 g)；当淀粉酶与细胞壁多糖酶联合酶解时固相残蛋白率可进一步降低至0.80%，但残油率无显著变化；单独超声（400 W/20 min）处理时，固相残油率和残蛋白率分别降至0.89%和0.62%；而超声（400 W/30 min）协同0.3 mL/100 g淀粉酶酶解时，固相残油率降至0.71%；与超声处理相比，超声协同复合酶（淀粉酶与细胞壁多糖酶）处理并不能降低水洗花生固相残油率和残蛋白率。综上，超声或超声协同淀粉酶处理花生水剂法制油中固相可以有效促进油脂与蛋白的充分释放。 To reduce the residual oil and protein rates in the peanut solid phase during aqueous extraction of peanut oil, Yuhua 37 decorticated peanut kernels were employed as the raw materials, and the water-washed peanut solid phase was obtained through aqueous extraction of peanut oil. Using the residual oil and protein rates as evaluation indicators, the impacts of enzymatic hydrolysis treatment (cell wall polysaccharide enzyme and amylase), ultrasound treatment and ultrasound-assisted enzymatic hydrolysis treatment on the water-washed solid phase were investigated. The results indicated that the residual oil and protein rates in the solid phase were 2.18% and 3.23%, respectively. Enzymatic hydrolysis with 1.2 mL/100 g cell wall polysaccharide enzyme (a composite of cellulase, hemicellulase, and pectinase at a mass ratio of1∶ 1.5∶ 0.3) for 5 h, both the residual oil and protein rates in the solid phase decreased significantly to 1.75% and 0.92%, respectively. Amylase treatment ( hydrolysis time 3 h ) could not reduce the residual oil rate but lowered the residual protein rate to 0.91% (enzyme dosage 0.3 mL/100 g). When amylase was combined with cell wall polysaccharide enzyme for simultaneous enzymatic hydrolysis, the residual protein rate further decreased to 0.80%, while the residual oil rate showed no significant change. For ultrasound treatment alone (400 W/20 min), the residual oil and protein rates in the solid phase decreased to 0.89% and 0.62%, respectively. When ultrasound treatment (400 W/30 min) was combined with 0.3 g/100 mL amylase enzymatic hydrolysis, the residual oil rate in the solid phase decreased to 0.71%. In contrast, ultrasound-assisted composite enzyme (amylase combined with cell wall polysaccharide enzyme) treatment did not further reduce the residual oil and protein rates in the peanut solid phase compared with ultrasound treatment alone. In conclusion, ultrasound treatment or ultrasound-assisted amylase treatment of the peanut solid phase can effectively promote the thorough release of oil and protein.