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《China Oils and Fats》 2016-04
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Demulsification methods of aqueous enzymatic extraction of wheat germ oil

LU Xuerui;WANG Junbin;LIU Rongrong;OUYANG Lingli;LI Huijing;College of Food Science and Technology,Agricultural University of Hebei;  
In order to improve demulsification rate of emulsion and get a higher yield of wheat germ oil,a demulsification method which was more suitable for the emulsion obtained by aqueous enzymatic extraction was selected from five demulsification methods,including freezing and thawing demulsification,high speed centrifugation demulsification,heating demulsification,electrolyte demulsification and high- speed shear demulsification. The most effective demulsification method was screened out with demulsification rate of emulsion as index,then the process parameters were optimized by two- factor and three- level experimental design and response surface methodology. The results indicated that the demulsification effect of high- speed shear demulsification was the best with the highest demulsification rate among the five demulsification methods,so it was chosen as the demulsification method. And the optimal demulsification parameters were obtained as follows: shear rate 22 000 r / min,shear time 90 s. Under the optimal conditions,the demulsification rate of emulsion could reach 90. 35%.
【Fund】: 河北省科技支撑计划项目(10221018)
【CateGory Index】: TS224
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