Enzymatic Extraction of Grape Seed Oil and Stability of Rice Hydro-lyzed Protein Composite Emulsion
Grape seed oil from Xinjiang was extracted by ultrasonic-assisted extraction and the pro-cess was optimized.Single factor experiment was carried out by selecting enzyme dosage,enzymatic hydrolysis temperature,enzymatic hydrolysis time,solid-liquid ratio and pH value.On this basis,Box-Behnken design was adopted,and response surface analysis test was carried out with extraction rate as the response value to determine the optimal process parameters:solid-liquid ratio 1∶5,en-zyme hydrolysis time 5 h,enzyme hydrolysis pH 11,and enzyme hydrolysis temperature 45℃.Under these conditions,the extraction rate of grape seed oil was 1.98%.The analysis of grape seed oil by gas chromatography showed that the contents of oleic acid and linoleic acid were 13.30%and 82.04%,respectively.Grape seed oil/rice hydrolyzed protein composite emulsion was prepared.The stability of the composite emulsion was evaluated by measuring the particle size,surface tension and microstructure of the emulsion.The results showed that the macroscopic changes of grape seed oil/rice hydrolysate protein emulsion were not obvious within 7 d of storage.The microstructure showed that the particle size of oil droplets increased slightly and the emulsion showed good overall stability.
国家科技期刊平台
NSTL
万方数据
