The objective of this study was to produce sunflower oil using pectinase, flavor protease, and alkaline protease. The optimal parameters for the enzymatic hydrolysis process were determined through sensory evaluation, resulting in a temperature of 120°C, a duration of 30 minutes, a polysaccharide to protein ratio of 2:1 for the enzymatic hydrolysate, and an enzymatic hydrolysate to oil ratio of 1:3. Under these specific conditions, the sunflower oil (K4) achieved the highest sensory score of 13.9, exhibiting a pronounced oily flavor alongside moderate baked and nutty flavors. Compared to the controls of first‐grade sunflower oil (K1), sunflower kernel oil (K2) and sunflower oil prepared by roasting (K3), the acid value (AV) in K4 exhibited a statistically significant decrease compared to K2 and K3, conversely, the peroxide value (PV) and BaP content in K4 demonstrated a statistically significant increase compared to K1 and K2. Additionally, the tocopherols in K4 exhibited a lower concentration compared to K1, while the sterols were effectively retained and showed no significant difference to these control groups. The fatty acid composition of the four different sunflower oil samples were analyzed, revealing that the contents of oleic acid (C18:1) and monounsaturated fatty acid (MUFA) in K4 were significantly higher than K2, and there was no significant difference compared to K1. This investigation of the present study could provide a certain theoretical basis for the production of sunflower oil by enzymes.

中文翻译：

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酶法水萃取葵花籽油的制备及评价

本研究的目的是使用果胶酶、风味蛋白酶和碱性蛋白酶生产葵花籽油。通过感官评价确定酶解工艺的最佳参数，即温度120℃，持续时间30分钟，酶解液中多糖与蛋白质的比例为2:1，酶解液与油的比例1：3。在这些特定条件下，葵花籽油 (K4) 获得了 13.9 的最高感官评分，呈现出明显的油味以及适度的烘焙和坚果风味。与一级葵花籽油（K1）、葵花籽油（K2）和焙烧葵花籽油（K3）的对照相比，K4的酸值（AV）较K2和K3呈现统计显着下降，反之亦然。与 K1 和 K2 相比，K4 中的过氧化值 (PV) 和 BaP 含量显示出统计上显着的增加。此外，与 K1 相比，K4 中的生育酚浓度较低，而甾醇则被有效保留，与这些对照组没有显着差异。对四种不同葵花​​籽油样品的脂肪酸组成进行分析，发现K4中油酸（C18:1）和单不饱和脂肪酸（MUFA）的含量显着高于K2，与K1相比没有显着差异。本研究可为酶法生产葵花籽油提供一定的理论依据。