Abstract
In order to increase the extraction rate of pumpkin seed oil by enzyme-assisted aqueous extraction, using method of enzymatic combined chemical demulsification process by adding Bacillus licheniformis protease (pH 9~12) during emulsion from enzyme-assisted aqueous extraction of pumpkin seed oil. According to single factor experiment and response surface methodology, the best processes for enzymatic demulsification were: volume ratio of water to emulsion 0.9∶1 (mL/g), dosage of enzyme 3 078 U/g, hydrolysis temperature 51 ℃, hydrolysis time 2.5 h, and the demulsification rate of the verification experiment was 88.39%. The effect of adjusting the pH on emulsion stability and demulsification rate after enzymatic demulsification was analyzed. It was found that the demulsification rate increased to 95.47% when adjusted pH to 4.5 after enzymatic demulsification.
Publication Date
10-28-2018
First Page
139
Last Page
144,178
DOI
10.13652/j.issn.1003-5788.2018.10.029
Recommended Citation
Gensheng, ZHANG; Huiduo, YANG; Xiaoxia, YUE; Zhixin, LIU; and Chunming, XU
(2018)
"Study on enzymatic combined chemical demulsification process of emulsion from enzyme-assisted aqueous extraction of pumpkin seed oil,"
Food and Machinery: Vol. 34:
Iss.
10, Article 29.
DOI: 10.13652/j.issn.1003-5788.2018.10.029
Available at:
https://www.ifoodmm.cn/journal/vol34/iss10/29
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