CN106753747A - A kind of method that enzyme process prepares soybean grease and nanoemulsions - Google Patents
A kind of method that enzyme process prepares soybean grease and nanoemulsions Download PDFInfo
- Publication number
- CN106753747A CN106753747A CN201611102601.9A CN201611102601A CN106753747A CN 106753747 A CN106753747 A CN 106753747A CN 201611102601 A CN201611102601 A CN 201611102601A CN 106753747 A CN106753747 A CN 106753747A
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- Prior art keywords
- nanoemulsions
- emulsion
- soybean
- hydrolyzate
- grease
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D19/00—Degasification of liquids
- B01D19/02—Foam dispersion or prevention
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/45—Magnetic mixers; Mixers with magnetically driven stirrers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B82—NANOTECHNOLOGY
- B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
- B82Y30/00—Nanotechnology for materials or surface science, e.g. nanocomposites
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B82—NANOTECHNOLOGY
- B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
- B82Y40/00—Manufacture or treatment of nanostructures
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nanotechnology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Physics & Mathematics (AREA)
- Condensed Matter Physics & Semiconductors (AREA)
- General Physics & Mathematics (AREA)
- Crystallography & Structural Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Dispersion Chemistry (AREA)
- Mechanical Engineering (AREA)
- Microbiology (AREA)
- Composite Materials (AREA)
- Materials Engineering (AREA)
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses that a kind of enzyme process prepares soybean grease and the method for nanoemulsions belongs to soybean processing field, and the method is comprised the following steps：By the soy meal enzymolysis after extrusion, centrifugation obtains soybean grease, emulsion, hydrolyzate and residue, collect emulsion and hydrolyzate, by emulsion and hydrolyzate, concentration obtains compound concentrate, soy bean proteinous soln is prepared, after compound concentrate is mixed with soy bean proteinous soln, magnetic agitation is carried out after addition Arabic gum, sucrose ester, OS starch and obtain mixed liquor, by gained mixed liquor by both obtaining soybean nanoemulsions after high pressure microjet homogenization；The features such as this method has process is simple, safe operation, while Enzymatic Extraction soybean grease, accessory substance emulsion and hydrolyzate is used and is prepared for nanoemulsions, improves added value of product.
Description
Technical field
The invention belongs to soybean processing technical field, the side that a kind of enzyme process prepares soybean grease and nanoemulsions is related generally to
Method.
Background technology
Other are worth components during aqueous enzymatic extraction vegetable oil makees that efficiently oil plant can be reclaimed while grease is extracted, oily
Fat scientific circles are referred to as " a kind of complete utilization technology of oil resource " compared with traditional handicraft, gentle with reaction condition, solvent-free
Residual, the advantages of oil quality is good, while at aspects such as energy consumption, environment and safety and sanitation with significant advantage, in soybean, flower
Applied in various oil plants such as raw, linseed and tea seed.And other accessory substance emulsion of aqueous enzymatic extraction vegetable oil and
Hydrolyzate etc. is not used well.
The content of the invention
It is an object of the invention to provide a kind of method that enzyme process prepares soybean grease and nanoemulsions, reach and carried in enzyme process
While taking soybean grease, accessory substance emulsion and hydrolyzate are used and are prepared for nanoemulsions, improve product and add
The purpose of value.
The technical problems to be solved by the invention are achieved through the following technical solutions：The method includes following step
Suddenly：
(1) extraction of soybean grease：Soy meal enzymolysis after extrusion, centrifugation are obtained into soybean grease, emulsion, water
Solution liquid and residue, collect emulsion and hydrolyzate, and by emulsion and hydrolyzate, after preheating, it is 2 to add citric acid to be transferred to pH,
After heating 1h in 55 DEG C of water-baths, concentration obtains compound concentrate after pH is adjusted into 6 with NaOH；
(2) preparation of soy bean proteinous soln：Soybean protein isolate is dissolved in phosphate buffer solution, magnetic agitation is to complete
Ultrasonically treated bubble of going out is used after dissolving, soy bean proteinous soln is obtained；
(3) mix：After compound concentrate is mixed with soy bean proteinous soln, after adding Arabic gum, sucrose ester, OS starch
Carry out magnetic agitation and obtain mixed liquor；
(4) high pressure microjet homogenization：Gained mixed liquor is received by both obtaining soybean after high pressure microjet homogenization
Rice milk liquid.
The condition of the enzymolysis described in step (1) is：Enzymolysis pH is 8-10, and hydrolysis temperature is 55-65 DEG C, and the time of enzymolysis is
0.5-1.5h, enzyme used is protex-6L alkali proteases.
The concentration of the soy bean proteinous soln described in step (2) is 2-10mol/L.
Arabic gum, sucrose ester, OS starch additions described in step (3) are respectively the primary glue addition 0.01g/L of drawing, sucrose
Ester addition 0.03g/L, OS starch addition 2-6g/L, the described magnetic agitation time is 0.5-2h.
High pressure microjet homogeneous parameter described in step (4) is：Homogenization pressure is 35-45Mpa, and homogenization cycles are 1-3 times.
Specific embodiment
Present invention is described in detail with reference to embodiment；
(1) extraction of soybean grease：Soy meal enzymolysis after extrusion, centrifugation are obtained into soybean grease, emulsion, water
Solution liquid and residue, collect emulsion and hydrolyzate, and by emulsion and hydrolyzate, after preheating, it is 2 to add citric acid to be transferred to pH,
After heating 1h in 55 DEG C of water-baths, concentration obtains compound concentrate after pH is adjusted into 6 with NaOH；
(2) preparation of soy bean proteinous soln：Soybean protein isolate is dissolved in phosphate buffer solution, magnetic agitation is to complete
Ultrasonically treated bubble of going out is used after dissolving, soy bean proteinous soln is obtained；
(3) mix：After compound concentrate is mixed with soy bean proteinous soln, after adding Arabic gum, sucrose ester, OS starch
Carry out magnetic agitation and obtain mixed liquor；
(4) high pressure microjet homogenization：Gained mixed liquor is received by both obtaining soybean after high pressure microjet homogenization
Rice milk liquid.
The condition of the enzymolysis described in step (1) is：Enzymolysis pH is 8-10, and hydrolysis temperature is 55-65 DEG C, and the time of enzymolysis is
0.5-1.5h, enzyme used is protex-6L alkali proteases.
The concentration of the soy bean proteinous soln described in step (2) is 2-10mol/L.
Arabic gum, sucrose ester, OS starch additions described in step (3) are respectively the primary glue addition 0.01g/L of drawing, sucrose
Ester addition 0.03g/L, OS starch addition 2-6g/L, the described magnetic agitation time is 0.5-2h.
High pressure microjet homogeneous parameter described in step (4) is：Homogenization pressure is 35-45Mpa, and homogenization cycles are 1-3 times.
Embodiment 1：
It is 9.2 in 55 DEG C, pH that protex-6L alkali proteases are added after soy meal after extrusion is mixed with water
Under the conditions of digest 1h, centrifugation obtains soybean grease, emulsion, hydrolyzate and residue, emulsion and hydrolyzate is collected, by emulsion
And hydrolyzate, after preheating, it is 2 to add citric acid to be transferred to pH, after heating 1h in 55 DEG C of water-baths, is adjusted pH with NaOH
For concentration obtains compound concentrate after 6；Soybean protein isolate is dissolved in phosphate buffer solution, magnetic agitation to completely it is molten
Ultrasonically treated bubble of going out is used after solution, the soy bean proteinous soln that concentration is 4mol/L is obtained；By compound concentrate and soybean egg
Magnetic agitation 1h is carried out after white solution mixing, after addition 0.01g/L Arabic gums, 0.03g/L sucrose esters, 4g/L OS starch to obtain
To mixed liquor；By gained mixed liquor under the 35Mpa by after high pressure microjet homogenization 2 times both soybean nanoemulsions.
Claims (5)
1. a kind of method that enzyme process prepares soybean grease and nanoemulsions, it is characterised in that the method is comprised the following steps：
(1) extraction of soybean grease：Soy meal enzymolysis after extrusion, centrifugation are obtained into soybean grease, emulsion, hydrolyzate
And residue, emulsion and hydrolyzate are collected, by emulsion and hydrolyzate, after preheating, it is 2 to add citric acid to be transferred to pH, at 55 DEG C
After heating 1h in water-bath, concentration obtains compound concentrate after pH is adjusted into 6 with NaOH；
(2) preparation of soy bean proteinous soln：Soybean protein isolate is dissolved in phosphate buffer solution, magnetic agitation is to being completely dissolved
Afterwards using ultrasonically treated bubble of going out, soy bean proteinous soln is obtained；
(3) mix：After compound concentrate is mixed with soy bean proteinous soln, carried out after adding Arabic gum, sucrose ester, OS starch
Magnetic agitation obtains mixed liquor；
(4) high pressure microjet homogenization：By gained mixed liquor by both obtaining soybean nano-emulsion after high pressure microjet homogenization
Liquid.
2. the method that a kind of enzyme process according to claim 1 prepares soybean grease and nanoemulsions, it is characterised in that step
(1) condition of the enzymolysis described in is：Enzymolysis pH is 8-10, and hydrolysis temperature is 55-65 DEG C, and the time of enzymolysis is 0.5-1.5h, institute
Enzyme is protex-6L alkali proteases.
3. the method that a kind of enzyme process according to claim 1 prepares soybean grease and nanoemulsions, it is characterised in that step
(2) concentration of the soy bean proteinous soln described in is 2-10mol/L.
4. the method that a kind of enzyme process according to claim 1 prepares soybean grease and nanoemulsions, it is characterised in that step
(3) Arabic gum, sucrose ester, OS starch additions described in are respectively the primary glue addition 0.01g/L of drawing, sucrose ester addition 0.03g/
L, OS starch add 2-6g/L, and the described magnetic agitation time is 0.5-2h.
5. the method that a kind of enzyme process according to claim 1 prepares soybean grease and nanoemulsions, it is characterised in that step
(4) the high pressure microjet homogeneous parameter described in is：Homogenization pressure is 35-45Mpa, and homogenization cycles are 1-3 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611102601.9A CN106753747A (en) | 2016-12-05 | 2016-12-05 | A kind of method that enzyme process prepares soybean grease and nanoemulsions |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611102601.9A CN106753747A (en) | 2016-12-05 | 2016-12-05 | A kind of method that enzyme process prepares soybean grease and nanoemulsions |
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| CN106753747A true CN106753747A (en) | 2017-05-31 |
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| CN201611102601.9A Pending CN106753747A (en) | 2016-12-05 | 2016-12-05 | A kind of method that enzyme process prepares soybean grease and nanoemulsions |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109206475A (en) * | 2018-09-17 | 2019-01-15 | 东北农业大学 | A method of it is digested using single step while extracting oil body and albumen |
| CN111205349A (en) * | 2020-01-10 | 2020-05-29 | 东北农业大学 | Environment-friendly novel method for extracting interfacial protein in oil-in-water emulsion |
| CN111466447A (en) * | 2020-04-08 | 2020-07-31 | 江南大学 | Method for preparing Pickering emulsion stabilizer by ultrasonic-enzymatic method |
| CN114794468A (en) * | 2022-04-22 | 2022-07-29 | 贵州山茶产业综合开发有限公司 | In-situ camellia oil emulsion and preparation method and application thereof |
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| CN102827685A (en) * | 2012-09-17 | 2012-12-19 | 东北农业大学 | Method for extracting soybean phospholipids through aqueous enzymatic method |
| CN105076669A (en) * | 2015-07-17 | 2015-11-25 | 东北农业大学 | Preparation method of soybean protein emulsion with high emulsibility |
| CN106070660A (en) * | 2016-07-09 | 2016-11-09 | 东北农业大学 | A kind of method of aqueous enzymatic extraction Semen sojae atricolor nanometer emulsion |
-
2016
- 2016-12-05 CN CN201611102601.9A patent/CN106753747A/en active Pending
Patent Citations (3)
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|---|---|---|---|---|
| CN102827685A (en) * | 2012-09-17 | 2012-12-19 | 东北农业大学 | Method for extracting soybean phospholipids through aqueous enzymatic method |
| CN105076669A (en) * | 2015-07-17 | 2015-11-25 | 东北农业大学 | Preparation method of soybean protein emulsion with high emulsibility |
| CN106070660A (en) * | 2016-07-09 | 2016-11-09 | 东北农业大学 | A kind of method of aqueous enzymatic extraction Semen sojae atricolor nanometer emulsion |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109206475A (en) * | 2018-09-17 | 2019-01-15 | 东北农业大学 | A method of it is digested using single step while extracting oil body and albumen |
| CN109206475B (en) * | 2018-09-17 | 2022-03-22 | 东北农业大学 | Method for simultaneously extracting oil body and protein by single-step enzymolysis |
| CN111205349A (en) * | 2020-01-10 | 2020-05-29 | 东北农业大学 | Environment-friendly novel method for extracting interfacial protein in oil-in-water emulsion |
| CN111205349B (en) * | 2020-01-10 | 2023-04-07 | 东北农业大学 | Environment-friendly method for extracting interfacial protein in oil-in-water emulsion |
| CN111466447A (en) * | 2020-04-08 | 2020-07-31 | 江南大学 | Method for preparing Pickering emulsion stabilizer by ultrasonic-enzymatic method |
| CN114794468A (en) * | 2022-04-22 | 2022-07-29 | 贵州山茶产业综合开发有限公司 | In-situ camellia oil emulsion and preparation method and application thereof |
| CN114794468B (en) * | 2022-04-22 | 2023-09-26 | 贵州山茶产业综合开发有限公司 | In-situ camellia oil emulsion and preparation method and application thereof |
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Application publication date: 20170531 |