CAJ | 학술논문

选用苦味胡麻油为试验原料，分别采用碱性蛋白酶、中性蛋白酶、酸性蛋白酶对苦味胡麻油进行脱苦。通过对脱苦胡麻油进行感官评价并测定胡麻油中苦味物质环八肽的含量，考察不同种类的酶、酶活力、酶解时间和酶解pH值对酶法胡麻油脱苦效果的影响。最后通过正交试验设计得到最佳的胡麻油脱苦条件组合为采用中性蛋白酶，酶活力45 U/mL，酶解时间6 h，酶解pH值7时，处理效果最好；最佳条件下可测得胡麻油中苦味物质环八肽的含量为13.6 mg/kg。
선용고미호마유위시험원료，분별채용감성단백매、중성단백매、산성단백매대고미호마유진행탈고。통과대탈고호마유진행감관평개병측정호마유중고미물질배팔태적함량，고찰불동충류적매、매활력、매해시간화매해pH치대매법호마유탈고효과적영향。최후통과정교시험설계득도최가적호마유탈고조건조합위채용중성단백매，매활력45 U/mL，매해시간6 h，매해pH치7시，처리효과최호；최가조건하가측득호마유중고미물질배팔태적함량위13.6 mg/kg。
Taking the bitter linseed oil as raw material, the debittering of linseed oil is carried out to compare with the debittering effect by using alkaline protease neutral protease and acid protease. The determination of bitterness value is evaluated by sensory evaluation and the content of bitterness substances (cyclic octapeptide cyclo) in linseed oil. The optimal enzyme activity, hydrolysis time and pH are determined by orthogonal design. The result shows that the optimal condition for debittering of linseed oil are using neutral protease, enzyme activity of 45 U/mL, hydrolysis time of 6 h and pH of 7. Under these conditions the content of bitterness substances is 13.6 mg/kg.