包被粗木瓜蛋白酶酶法提取初榨椰子油的质量评价

A. Laga, F. Bastian, M. Musdalifa, M. Muhpidah, M. Djalal
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引用次数: 0

摘要

木瓜蛋白酶酶已被应用于椰子油的生产。本研究用麦芽糖糊精包被木瓜蛋白酶酶,观察包被木瓜蛋白酶在初榨椰子油(VCO)生产中的效果。本研究的具体目标包括确定包被木瓜蛋白酶的孵育时间和温度对所得VCO的产量和质量的影响。在不同的孵育时间和温度下,将0.5%的酶(w/v)加到椰奶中产生VCO。本研究采用两因素随机完全设计;孵育长度(6、12、18和24小时)和孵育温度(30、40、50和60⁰C)。本研究的结果表明,基于24.88%的产率和92.15%的清晰度,本研究中生产VCO的最佳孵育温度为50℃。基于产率为22.56%的研究结果表明,18小时的孵育时间是本研究中产生VCO的最佳孵育时间。尽管游离脂肪酸和水分含量表明,为了提高所生产的VCO的质量,需要进行细化,但本研究中VCO的过氧化值和碘值分别在3 meq/kg以下和5.78-8.80之间,显示出良好的质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain
Papain enzyme has been applied in the production of coconut oil. In this study, crude papain enzyme was coated with maltodextrin to observe the effectiveness of coated papain in the production of virgin coconut oil (VCO). The specific objectives of this research including to determine the effect of the incubation length and temperature of the coated papain enzyme on the yield and quality of the resulting VCO. 0.5% enzyme (w/v) was applied to the coconut milk in different incubation lengths and temperatures to produce VCO. This study applied a randomized complete design with two factors; length of incubation (6,12,18, and 24 hours) and incubation temperature (30, 40, 50 and 60 ⁰C). The findings of this study showed that based on a yield of 24.88% and a degree of clarity of 92.15%, the optimal incubation temperature for the production of VCO in this study was 50 ⁰C. The findings of the research, based on a yield of 22.56%, showed that 18 hours of incubation was found to be the optimal incubation time for the production of VCO in this study. Even though the free fatty acids and water content suggest that refinement is necessary for the quality improvement of the produced VCO, the peroxide value and iodine number of VCO in this study show a good quality with a value of fewer than three meq/kg and between 5.78-8.80, respectively.
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