采用蛋白质溶解度评价几种饼粕类原料品质的研究  

Evaluation of the quality of several cakes or meals by using protein solubility

作　　者：沈俊[1] 张石蕊[1] 贺喜[1] 张铖铖[1] 张俪蓝 

机构地区：[1]湖南农业大学动物营养研究所,饲料安全与高效利用教育部工程研究中心,湖南长沙410128 [2]湖南省丰康生物科技股份有限公司,湖南常德415600

出　　处：《饲料工业》2012年第8期27-29,共3页Feed Industry

摘　　要：试验采集了不同来源的豆粕、棉粕和脱酚棉籽蛋白样品,测定它们在0.2%KOH溶液中的蛋白质溶解度(Protein Solubility,PS),比较两种豆粕品质的优劣以及探讨PS法评价棉粕、脱酚棉籽蛋白品质的可行性。结果表明:带皮豆粕PS范围为78.01%～81.27%,去皮豆粕PS范围为85.00%～86.59%,去皮豆粕的品质优于带皮豆粕;棉粕PS范围为52.24%～66.56%,脱酚棉籽蛋白PS范围为56.60%～64.72%,PS法评价棉粕或脱酚棉籽蛋白存在一定的缺陷,不适宜评价棉粕或脱酚棉籽蛋白的品质。The protein solubility（Protein Solubility,PS） of different sources of soybean meal（SBM）,cottonseed meal（CSM） and dephenolized cottonseed protein（DCP） samples was assayed by dissolving in the solution of 0.2% KOH,which was to compare the quality of two kinds of SBM and evaluate the feasibility of the method of PS,CSM and DCP.The results showed that PS range of the dehulled SBM was 85%～86.59%,which was higher than that of hulled SBM（78.01% ～ 81.27%）,so the quality of dehulled SBM was better than that of hulled SBM.The PS ranges of CSM and DCP were 52.24%～66.56% and 56.60%～64.72%,which indicated that the method of PS was not proper and unique to evaluate the quality of CSM or DCP.

关 键 词：蛋白质溶解度 品质 豆粕 棉粕 脱酚棉籽蛋白 

分 类 号：S816.15[农业科学—饲料科学]