使用酶制剂
用于提取橄榄油
在提取橄榄油的过程中使用酶制剂的成本已经进行了多年的研究。只是在最近，研究主要集中在改善产品的营养和质量特性。在这一范围内，这种液相配方被证明是最好的。特别是,近年来许多pectolitic准备,源于不遗传调整艾德生物,用于提高产品的质量和产量,提出了更多的兴趣和他们的使用在增加许多工业油米尔斯(以明显的方式最大的石油生产国家,如西班牙和意大利)。这些酶的化合物被添加到橄榄糊的开始揉捏阶段，可以对橄榄的植物组织发挥显著的生化作用，因此增加了大量的次要成分的释放，从而在油阶段更高的溶解。此外，酶促处理还能有效地改善产品的颜色特性，这是影响消费者对产品接受度的主要因素之一。这可能是因为大量提取了天然着色剂(叶绿素、叶黄素和胡萝卜素)。最后，由于植物基质释放的油量较大，油滴聚结现象加剧，提取率提高。然而，我们仍然对酶制剂中各种成分的具体作用知之甚少，其作用因品种而异。在此背景下，化学与过程工程系“G。 B. Bonino” of the Università degli Studi di Genova performed various experimental tests to study the infl uence of different enzymatic formulations on the content in phenolic compound of olive oil extracted from destoned paste of cultivar Coratina. Such formulations are: Maxoliva, Uvazym 1000 Extra ed Uvazym 1000 Couleur. In particular, Maxoliva contains a balanced ratio between pectinasic and carbohydratic activity, Uvazym 1000 Extra is an enzymatic preparation with pectolitic activity in presence of collateral action of cellulosic and emicellulasic nature and, in the end, Uvazym 1000 Couleur is a pectolitic enzyme rich in secondary actions. The formulation have been added to the paste at the beginning of the kneading, carried out in a mixer at 10 rpm for 1 h at 30°C, using different doses and precisely corresponding to 0.5, 1.0 and 1.5% in weight. The separation of the paste in oil most and marc and the oil most in olive oil and vegetation water has been performed by means of a laboratory centrifuge. Besides, the extraction has been made without adding water to the olive paste and a homogeneous sample of 100 g, 50 g added with the enzymatic compound and 50 g not added (check) was used for each test. The process scheme of the system used for the extraction of olive oil is shown in Fig. 1.
橄榄油酚类成分研究
结果证明，与检测样品相比，在橄榄油中添加所有酶制剂后，橄榄油中总多酚(图2)和双酚(图3)的酚含量都显著增加。然而，值得强调的是，一些酚类化合物(如酪醇和橄榄苦苷)没有或没有抗氧化活性，但有助于(和挥发性成分一起)产品的香气。相反，其他一些物质，特别是那些属于双酚类的物质，起到抗氧化的作用，对产品本身的保质期有积极的影响。
