Citation: | LI Wanshan, ZHANG Shaobing, SUO Ting, WANG Jing. Study on Raw Material Pretreatment Process of Peanut Oil Prepared by Tween-assisted Aqueous Solution[J]. Science and Technology of Food Industry, 2021, 42(3): 122-126. DOI: 10.13386/j.issn1002-0306.2020030387 |
[1] |
Zhou L Z,Chen F S,Hao L H,et al. Peanut oil body composition and stability[J].Journal of Food Science,2019,84(10):2812-2819.
|
[2] |
林丹,陈丽香,蒋杰海,等.紫外线辐照花生油贮藏过程中的脂肪酸组成分析[J].食品工业科技,2019,40(16):229-236
,242.
|
[3] |
Savoire R,Lanoisellé,Jean-Louis,et al. Mechanical continuous oil expression from oilseeds:A review[J].Food and Bioprocess Technology,2013,6(1):1-16.
|
[4] |
郑伟,张仲刚,袁开金.浅析影响浸出法制油几个因素[J].粮食与油脂,2009(10):46-48.
|
[5] |
Ribeiro S A O,Nicacio A E,Zanqui A B,et al. Improvements in the quality of sesame oil obtained by a green extraction method using enzymes[J].Lwt Food Science & Technology,2016,65:464-470.
|
[6] |
Li Y,Sui X,Qi B,et al. Optimization of ethanol-ultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J].Journal of the American Oil Chemists' Society,2019,91(1):159-168.
|
[7] |
Busto M,Carlos Román Vera.Deacidification of vegetable oil by extraction with solvent recovery[J].Adsorption,2019,25:1397-1407.
|
[8] |
Sugarman N.Process for simultaneously extracting oil and protein for moleaginous materials:U.S,2762820[P].1956-9-11.
|
[9] |
Zhang S B,Liu X J,Lu Q Y,et al. Enzymatic demulsification of the oil-rich emulsion obtained by aqueous extraction of peanut seeds[J].Journal of the American Oil Chemists' Society,2013,90(8):1261-1270.
|
[10] |
Yusoff M M,Gordon M H,Niranjan K.Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-mulsifying methods:A review[J].Trends in Food Science & Technology,2015,41(1):60-82.
|
[11] |
Hu B,Wang H,He L,et al. A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality[J].Journal of Chromatography A,2019,1587:50-60.
|
[12] |
Do L D,Sabatini D A.Aqueous extended-surfactant based method for vegetable oil extraction:proof of concept[J].Journal of the American Oil Chemists' Society,2010,87(10):1211-1220.
|
[13] |
郭玉宝,李双芳,赵恒海,等.表面活性剂辅助水相萃取花生油工艺[J].中国油脂,2016,41(4):5-9.
|
[14] |
Sekhon J K,Rosentrater K A,Jung S,et al. Effect of co-products of enzyme-assisted aqueous extraction of soybeans,enzymes and surfactant on oil recovery from integrated corn-soy fermentation[J].Industrial Crops and Products,2018,121:441-451.
|
[15] |
Chen J,Yu X,Geng Q,et al. Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process[J].Lwt Food Science & Technology,2018,91:477-483.
|
[16] |
Zhang S B,Wang T.Destabilization of emulsion forned during aqueous extraction of peanut oil:synergistic effect of Tween20 and pH[J].Journal of the American Oil Chemists' Society,2016,93:1-11.
|
[17] |
Zhang S B,Lu Q Y,Yang H,et al. Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds[J].Journal of the American Oil Chemists' Society,2011,88(5):727-732.
|
[18] |
Zhang S B,Wang X H,Li X,et al. Effects of Tween20 and transglutaminase modifications on the functional properties of peanut proteins[J].Journal of the American Oil Chemists' Society,2020,97:93-103.
|
[19] |
娄丽丽,章绍兵.吐温辅助水剂法同步制备芝麻油和芝麻蛋白的研究[J].中国油脂,2018,43(12):5-8.
|
[20] |
娄丽丽. 吐温辅助水剂法同步制取芝麻油和蛋白质的研究[D]. 郑州:河南工业大学,2018.
|
[21] |
王颖佳,章绍兵,刘汝慧,等.花生蛋白及其组分乳化性质的研究[J].食品科技,2019,44(4):261-266.
|
[22] |
Tangsuphoom N,Coupland J N.Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions[J]. Food Hydrocolloids,2008,22(7):1233-1242.
|
[23] |
陈浩,张凯华,刘世永,等.甜菜果胶乳化活性及稳定性[J].食品科学,2018,39(1):65-72.
|
[24] |
李杨,李红,齐宝坤,等.不同酶处理对生物解离乳状液结构及稳定性的影响[J].农业机械学报,2018,49(09):318-325.
|
[25] |
李鹏飞,水酶法提取花生油和蛋白质[D].无锡:江南大学,2016.
|
[26] |
娄丽丽,章绍兵,王小花.吐温与蛋白质相互作用的研究进展[J].粮食与油脂,2018,31(3):6-8.
|
[27] |
易建华,朱振宝.预处理对水酶法提取核桃油的影响[J].食品科技,2010,35(4):149-152.
|
[1] | HOU Wenjuan, QIN Yang, ZHANG Dan, JIANG Xinjie, YU Zhongna, GENG Xin, DU Qijing, JIANG Hongning, YANG Yongxin, FAN Rongbo. Process Optimization and Product Characteristics of Pea Protein Fermented Milk[J]. Science and Technology of Food Industry, 2024, 45(2): 175-182. DOI: 10.13386/j.issn1002-0306.2023040090 |
[2] | TIAN Mengyang, TIAN Xia, WANG Zhiwei, ZHOU Zhongkai. Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread[J]. Science and Technology of Food Industry, 2023, 44(12): 172-184. DOI: 10.13386/j.issn1002-0306.2022080230 |
[3] | ZHANG Jiamin, YUAN Bo, WANG Wei, YE Fuyun, TANG Chun, WENG Dehui. Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(18): 244-251. DOI: 10.13386/j.issn1002-0306.2020120247 |
[4] | ZHANG Jiamin, WANG Wei, JI Lili, BAI Ting, ZHAO Zhiping, CHEN Lin. Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage[J]. Science and Technology of Food Industry, 2021, 42(12): 160-167. DOI: 10.13386/j.issn1002-0306.2020080166 |
[5] | ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo. Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions[J]. Science and Technology of Food Industry, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367 |
[6] | SUN Ying-ying, XU Yan-shun, XIA Wen-shui, JIANG Qi-xing, GAO Pei. Changes in Physicochemical and Sensory Quality of Fermented Fish during Storage[J]. Science and Technology of Food Industry, 2020, 41(17): 286-291. DOI: 10.13386/j.issn1002-0306.2020.17.048 |
[7] | LIU Na, PAN Xing-lu, ZHANG Shuang, YANG Qing-xi, JI Ming-shan, ZHANG Zhi-hong. Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products[J]. Science and Technology of Food Industry, 2018, 39(14): 219-222. DOI: 10.13386/j.issn1002-0306.2018.14.041 |
[8] | SONG Chun-lu, HU Wen-zhong, CHEN Chen, LI Xiao-bo. Research of fermentation and storage characteristics in Chinese sauerkraut[J]. Science and Technology of Food Industry, 2016, (09): 376-379. DOI: 10.13386/j.issn1002-0306.2016.09.066 |
[9] | MI Hong-bo, LIU Shuang, LI Xue-peng, LI Jian-rong. Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage[J]. Science and Technology of Food Industry, 2016, (08): 364-368. DOI: 10.13386/j.issn1002-0306.2016.08.068 |
[10] | 发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012 |