大豆油水酶法提取技术研究进展Research progress on aqueous enzymatic extraction technology of soybean oil

大豆油是我国居民膳食油的主要来源，富含多种营养成分。为促进大豆油提取技术的发展，从水酶法提油的基本原理出发，重点阐述了大豆油水酶法提取技术中酶的筛选和活性优化、酶解工艺优化、酶解后破乳以及水酶法与其他辅助手段联用的研究进展，同时综述了水酶法提取对大豆油品质的影响。相比于其他油料，大豆含油量较低且胞内存在占比较大的蛋白质使得其油脂提取较困难。通过工艺优化可有效提高水酶法提取大豆油的提取率，且所得油脂营养价值相对较高，水酶法提取条件温和、能耗低、操作简单安全，符合大豆油加工业的发展需求，在大豆油工业化生产中有广阔的应用空间。Soybean oil is the main source of dietary oil for Chinese residents and rich in various nutrients. In order to promote the development of soybean oil extraction technology, starting from the basic principle of aqueous enzymatic extraction of soybean oil, the research progress of enzyme screening and activity optimization, enzymatic hydrolysis process optimization, post enzymatic demulsification, and the combination of aqueous enzymatic extraction and other auxiliary methods in soybean oil aqueous enzymatic extraction technology were mainly discussed. In addition, the impact of aqueous enzymatic extraction on the quality of soybean oil was reviewed. Compared with other oilseeds, soybean has a low oil content and a large proportion of proteins inside the cell, making it difficult to extract oil. Through process optimization the extraction rate of soybean oil by aqueous enzymatic method can be effectively improved and the obtained oil has relatively high nutritional value. The aqueous enzymatic method has advantages of mild extraction conditions, low energy consumption, simple and safe operation, conforms the development needs of soybean oil processing industry, and will have greater application space in the industrial production of soybean oil.