Shao Zhihua, Kong Xiangrui, Yang Hanxiang, Zhang Yiyang, Yang Chenxian, Chen Fusheng, Wang Zikun, Chen Jiaxun, Zhu Tingwei, Xin Ying, Chen Yu
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Foods. 2025 Feb 22;14(5):749. doi: 10.3390/foods14050749.
Aqueous enzymatic extraction (AEE) can simultaneously separate oil and protein. However, a stable O/W emulsion is present in the AEE process, which is not favorable for extracting oils. This study optimized the use of heptanoic and octanoic acids for demulsification in aqueous enzymatic extraction. The optimal condition for demulsification, including a fatty acid ratio of 1:3 (heptanoic acid to octanoic acid) with 1.00% addition, a reaction time of 40 min, a temperature of 70 °C, and a solid-to-liquid ratio of 1:5, resulted in a demulsification rate of 97.95% ± 0.03%. After demulsification, the particle size of the peanut emulsion increased, while the absolute potential value and conductivity decreased. The type and content of proteins decreased, and the tertiary structure also changed, with tryptophan residues buried within the proteins, shifting the system from a polar to nonpolar environment. The microstructure of the emulsion changed and the emulsion transformed into W/O. To summarize, composite fatty acid had a significant effect on the demulsification of emulsion.
水相酶法提取（AEE）可同时分离油脂和蛋白质。然而，AEE过程中存在稳定的水包油（O/W）乳液，这不利于油脂提取。本研究优化了在水相酶法提取中使用庚酸和辛酸进行破乳。破乳的最佳条件包括脂肪酸比例为1:3（庚酸与辛酸）、添加量为1.00%、反应时间为40分钟、温度为70℃以及固液比为1:5，破乳率达到97.95%±0.03%。破乳后，花生乳液的粒径增大，而绝对电位值和电导率降低。蛋白质的类型和含量减少，三级结构也发生变化，色氨酸残基被埋入蛋白质内部，使体系从极性环境转变为非极性环境。乳液的微观结构发生变化，乳液转变为油包水（W/O）型。总之，复合脂肪酸对乳液破乳有显著影响。
