不同粒级低温脱脂去皮菜籽粕微粉的功能特性研究  

Functional properties of fine powders of low temperature defatted and dehulled rapeseed meal in different particle size levels

作　　者：任志辉[1] 王卫国[1] 冯世坤 宋永鑫[1] 刘小芳[1] 

机构地区：[1]河南工业大学生物工程学院,郑州河南450001

出　　处：《粮食与饲料工业》2014年第2期44-47,共4页Cereal & Feed Industry

基　　金：公益性行业(农业)科研专项(项目编号201203015)

摘　　要：以经脱皮、低温脱脂的菜籽粕为原料，经微粉碎后筛分成3个不同粒级的微粉样品，并以未经筛分的去皮菜籽粕为对照样品，研究了这些样品的功能特性，包括吸水性、吸油性、乳化性和乳化稳定性、溶解度和体外消化率。结果表明：去皮低温菜籽粕的超微粉样品1（150～212μm）具有较高的吸水性和吸油性。超微粉碎可显著提高去皮菜籽粕的吸水性和吸油性；样品2（106～150μm）的乳化活性最高，而超微粉样品1的乳化稳定度最好。超微粉碎可显著提高去皮菜籽粕的乳化性和乳化稳定性；去皮低温菜籽粕的蛋白质溶解度和蛋白质体外消化率均随微粉粒度的减小而提高。The functional properties of fine powders of low temperature defatted and dehulled rapeseed meal（LTDDRSM） in different particle size level were studied. The LTDDRSM was finely ground and sifted into 3 samples with different particle size level. Then the functional properties including water ahsorbability（WA）, oil absorbability（OA）, emulsibility and emulsifying stability （ES）, protein solubility index（PDI） and protein digestibility in vitro of these samples were studied. The results showed that： the super fine sample of LTDDRSM had higher WA and OA. Super fine grinding could significantly im prove WA and OA of LTDDRSMThe super fine sample/1 LTDDRSM showed the highest emulsibility and the super fine sample I （150-212μm） had the maximum ES. Super fine grinding could significantly enhance the emulsibility and ES of LTDDRSM;The PDI and protein digestibility in vitro of LTDDRSM samples were increased with the reduction of the particle size.

关 键 词：低温脱脂去皮菜籽粕 超微粉碎 功能特性 体外消化率 

分 类 号：S816.4[农业科学—饲料科学]