以挤压膨化预处理后的全脂大豆粉为原料,在单因素试验的研究基础上,以加酶量、酶解温度、酶解时间、料水比和酶解pH五个因素为自变量,以总油提取率与水解度为响应值,得到适宜的酶解条件为:加酶量1.8%、温度52℃、酶解时间3.75 h、料水比1:6.5、pH9.4,经过验证与对比试验可知,在优化的酶解工艺条件下总油提取率可达到91.67%,对应的水解度为26.37%.对2个考察指标的降维分析图进行对比分析,探讨了水解状态与脂肪分子释放情况以及脂蛋白分解情况的关系,为水酶法生产大豆油提供理论基础.%Whole soybean pretreated using extrusion and expansion was used as raw material in this experiment.Mono factor experiment design was used in this experiment involving five independent factors: enzyme dosage, tem-perature, time, ratio of material to water and pH. Total oil recovery and hydrolyze rate was treated as response val-ues. Appropriate enzyme-assisted aqueous conditions obtained were as following: enzyme dosage 1.8% , temperature 52℃, time 225 min, ratio of material to water 1: 6.5, pH 9.4 under which total oil recovery approached approximate 91.67% and corresponding hydrolyze rate 26.37%. Meanwhile, comparison analysis on two parameters was per-formed using dimension reduction figures. Relation of situation of hydrolyze, fat molecules releasing and lipoprotein breaking up were also explored which may provide theoretical base.
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