菜籽粕品质指标变化规律及相互关系研究  

Changes and relationships of the quality indexes of rapeseed meal

作　　者：初雷[1,2] 李爱科[2] 高玉鹏[1] 栾霞[2] 

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100 [2]国家粮食局科学研究院,北京100037

出　　处：《中国油脂》2009年第11期20-23,共4页China Oils and Fats

基　　金：国家"十一五"科技支撑计划课题"农副产品饲料转化和高效利用技术研究"(2006BAD12B04)

摘　　要：考察了经不同加热条件处理的菜籽粕蛋白质溶解度(PS)、中性洗涤纤维(NDF)含量以及体外消化率(PD IV)3项品质指标变化规律,同时建立了PS、NDF含量与PD IV之间的回归预测模型。结果表明:①100℃对PS及NDF含量没有影响,2 h内的热处理PD IV逐渐升高;140℃下处理5 h,PS、NDF含量均降到标准以下,即菜籽粕品质遭到破坏;160℃处理1 h就会对菜籽粕品质产生破坏性作用。②温度、时间均对3项指标产生影响,但温度的影响程度要远大于时间。③菜籽粕的PS、NDF含量与其PD IV之间具有很强的相关性。The changes of protein solubility （PS） , contents of neutral detergent fiber（NDF） and protein digestibility in vitro （PDIV） of rapeseed meal treated by heat were studied, and regression prediction models were established between PS , NDF and PDIV. The results showed： （1）The temperature 100℃ had not effect on PS and contents of NDF, but PDIV gradually increased with heat treatment in 2 h; PS and contents of NDF fell below the standards when samples were processed for 5 h at 140℃, which indicated that the quality o（ rapeseed meal was broken; destructive effect would be produced when the rapeseed meal was treated for 1 h at 160℃. （2）Temperature and time affected the three indicators, but the impact of temperature for quality was higher than that of time. （3）There were strong correlations between PS, NDF and PDIV.

关 键 词：菜籽粕 热处理 中性洗涤纤维 蛋白质溶解度 体外消化率 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] S816[轻工技术与工程—食品科学与工程]