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Aqueous enzymatic method for soybean fat extraction through isoelectric point demulsification

A technology of soybean oil and isoelectric point, which is applied in the production of oil/fat and fat production, can solve the problems of unfavorable industrialization promotion, expensive enzyme preparation, and inability to apply demulsification research well.

Inactive Publication Date: 2015-10-21
SHENYANG INST OF TECH
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0004] In the process of extracting soybean oil by aqueous enzymatic method, the problem of demulsification is the key problem. The previous research on demulsification cannot be well applied in industrial production. Because ethanol is flammable and explosive, and the price of enzyme preparations is expensive, etc. Not conducive to industrialization promotion

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  • Aqueous enzymatic method for soybean fat extraction through isoelectric point demulsification
  • Aqueous enzymatic method for soybean fat extraction through isoelectric point demulsification
  • Aqueous enzymatic method for soybean fat extraction through isoelectric point demulsification

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Embodiment 1

[0022] A method for isoelectric point demulsification of soybean oil extracted by water enzymatic method. The method comprises the following steps: (1) pulverizing the dehulled full-fat soybean flakes, then extruding in an extruder, and then passing through a pulverizer Crushing, sieving through a sieving machine to obtain the material. The sieve is 40 mesh. The material is mixed with water to obtain a mixed liquid. The mass ratio of the material to water is 1:6. Adjust the pH of the mixed solution to pH 9.5 with 2N sodium hydroxide, and then add alkaline protease (Protex 6L) to the mixed solution. Protex 6L accounts for 2.5% of the mass of the material. The temperature is maintained at 55° C., and the reaction is carried out for 3 hours. After enzymolysis, the mixture is centrifuged in an ultra-high-speed low-temperature centrifuge at a centrifugal speed of 9000 r / min and a temperature of 4°C. After centrifugation, the free oil in the top layer is extracted, and then the emuls...

Embodiment 2

[0024] The demulsification temperature is 50°C, the demulsification time is 40 minutes, and the number of demulsification is 1 time. The other steps are the same as in Example 1.

Embodiment 3

[0026] The above-mentioned demulsification temperature is 70° C., the demulsification time is 20 min, and the number of demulsification is 4; the other steps are the same as in Example 1.

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Abstract

The invention relates to an aqueous enzymatic method for soybean fat extraction through isoelectric point demulsification. The method comprises the following steps: crushing soybeans, extruding, crushing, screening, and adding water for mixing; adding basic protease (Protex 6L), and performing enzymolysis; centrifuging a mixed solution after enzymolysis, performing demulsification, and collecting demulsified oil and free oil together. As the emulsion contains lots of discretely distributed oil bodies serving as the main storage parts of fat, the oil bodies are positioned in the same protein net, and protein plays a role of maintaining the oil body stability, the protein structure can be destroyed to release the fat through isoelectric point demulsification. The method is simple in process and equipment, short in demulsification time and high in demulsification rate.

Description

Technical field [0001] The invention belongs to the extraction and processing technology of plant oils and fats, and mainly relates to a method for extracting soybean oils and fats by a water-enzymatic method for isoelectric point demulsification. Background technique [0002] In the research process of emulsion demulsification, domestic and foreign scholars used physical, chemical, and biological methods to demulsify the emulsion. Li Yang used the ultrasonic-assisted ethanol method to demulsify and optimize the best demulsification parameters. At this time, the free oil extraction rate reached (92.60±3.40)%. The effect of the microstructure changes of ultrasonic-assisted ethanol demulsification on its oil release was observed by scanning electron microscope. Because the microstructure of the emulsion of ultrasonic-assisted ethanol demulsification is dispersed and broken, it is helpful for the release of oil. Wang Yingyao studied the demulsification test of peanut emulsion, beca...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/00
Inventor 韩宗元江连洲李晓静王胜男
Owner SHENYANG INST OF TECH
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