低温带皮菜籽粕微粉的不同粒级部分的功能特性  

The Functional Properties of Fine Powder of Low Temperature Defatted Rapeseed Meal with Hull in Different Particle Size Levels

作　　者：冯世坤 王卫国[1] 任志辉[1] 宋永鑫[1] 刘小芳[1] 刘德徽 

机构地区：[1]河南工业大学生物工程学院,郑州450001

出　　处：《中国粮油学报》2015年第1期88-91,共4页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项(201203015)

摘　　要：为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212 ～ 425μm、150 ～ 212 μm和106～150 μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率.结果表明：①3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异.②3个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加（P＜0.01）.③3个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加（P＜0.01）.④不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显.The purpose of the experiment is to study the functional properties of fine powders of low - tempera- ture - defatting rapeseed meal （LTDRSM） with hull at different particle size level. The LTDRSM with hull was fine- ly ground and sifted into 3 samples at different particle size level （ 212 ～ 425 μm , 150 ～212 μm and 106 ～ 150 μm）. The functional properties including water absorbability （ WA）, oil absorbability （OA） , emulsibility and emul- sifying stability （ES）, protein digestibility in vitro of these samples were studied. The results showed that： 1. The significant difference existed among the crude fiber contents of the three fine powder samples of LTDRSM, which proved that the composition differences existed among the samples ; 2. The emulsibifity and emulsifying stability of the three fine powder samples of LTDRSM obviously increased as the particle size reduced （ P 〈 0. 01 ） ; 3. The protein digestibility in vitro of the three fine powder samples of LTDRSM obviously increased as the particle size reduced （P 〈0.01 ）. 4. The WA and OA of the three fine powder samples of LTDRSM were affected by the components and particle size, the correlative between the particle size and WA and OA were not obvious.

关 键 词：低温带皮菜籽粕 微粉 粒级 功能特性 

分 类 号：TQ432.2[化学工程]