微波处理对油菜籽品质的影响  

Effect of microwave treatment on the quality of rapeseed

作　　者：卢炳元[1] 徐学明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2008年第4期25-27,共3页China Oils and Fats

基　　金："十一五"国家重大科技支撑项目低质饼粕饲料高效利用技术研究(2006BAD12B04-01)

摘　　要：以油菜籽中硫甙含量、蛋白质在KOH中的溶解度和有效赖氨酸含量作为指标,考察了微波处理对油菜籽品质的影响。结果表明,微波处理2min,硫甙含量降到2.23mg/g,达到了饲喂标准;微波处理1min蛋白质溶解度为79.3%,有效赖氨酸含量为0.85%;微波处理2min,蛋白质溶解度、有效赖氨酸含量都大幅下降。The effect of microwave treatment on the quality of rapeseed, using glucosinolates content, solubity of protein in potassium hydroxide and effective lysine content as indexes, was studied. The results indicated：after microwave treating for 2 min, the content of glucosinolates decreased to 2.23 mg/g which met the standard for feeding; after 1 min of microwave treatment, the solubility of protein and the effective lysine content were 79.3% and 0.85%, respectively ; after microwave treating for 2 min, both of the solubility of protein and the effective lysine content decreased substantially.

关 键 词：油菜籽 微波 硫甙 蛋白质溶解度 有效赖氨酸 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]