Investigation on the Emulsification Mechanism in Aqueous Enzymatic Extraction of Edible Oil from Schizochytrium sp.

Protein is the main emulsifying substance in the emulsification system. The addition of protease affects the stability of the interfacial membrane formed by proteins. In addition, sufficient enzymatic hydrolysis (1.5 h) inhibited emulsification, while excessive enzymatic hydrolysis (3.0 h) promoted emulsification. This article is protected by copyright. All rights reserved.