芝麻酶法脱皮工艺的优化 - 食品科学.pdf

28 2013, Vol.34, No.18 食品科学 ※工艺技术 芝麻酶法脱皮工艺的优化 * 宋国辉，黄纪念 ，芦 鑫，孙 强，张丽霞 (河南省农业科学院农副产品加工研究所，国家油脂加工技术研发分中心，河南 郑州 450002) 摘  要：采用纤维素酶、木聚糖酶和果胶酶对芝麻进行脱皮处理，研究最优化的酶法脱皮工艺条件。以脱皮率为考 察指标，首先采用混料试验设计进行用酶筛选以及优化复配比例。在确定混合酶复配比例的基础上，采用单因素和 正交试验对酶法脱皮工艺进行优化。确定最优酶处理工艺为：纤维素酶和木聚糖酶以酶活力1:3.6比例复配、酶用量 为芝麻质量的0.4% 、酶解时间30min、酶解温度50 ℃。此工艺条件下芝麻脱皮率可达98.3% 。该工艺可替代传统的 碱液湿法脱皮工艺，符合绿色环保生产的要求。 关键词：酶；芝麻；脱皮；混料试验设计 Optimization of Enzymatic Peeling of Sesame * SONG Guo-hui，HUANG Ji-nian ，LU Xin ，SUN Qiang，ZHANG Li-xia (National Research and Development Center for Oil and Fat Processing, Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou 450002, China) Abstract ：An enzymatic hydrolysis method for peeling sesame was proposed and the optimum hydrolysis parameters were explored. The optimum enzymes and mixing ratio were screened out of cellulase, xylanase and pectinase by mixture experimental design based on peeling efficiency and the hydrolysis conditions were optimized by one-factor-at-a-time and orthogonal array designs. The optimum enzymatic hydrolysis conditions that provided maximum peeling efficiency (98.3%) were determined as 1:3.6, 0.4%, 30 min and 50 ℃ for activity ratio between cellulase and xylanase, total enzyme dosage, hydrolysis time and temperature, respectively. The procedure can be used as an environment-friendly alternative to the traditional procedure of wet alkaline treatment. Key words ：enzyme ；sesame；peeling ；mixture experimental design 中图分类号：TS201.1 文献标志码：A 文章编号：1002-6630(2013)18-0028-04 doi:10.7506/spkx1002-6630-2