热处理和超微粉碎对低温带皮菜籽粕功能特性的影响  

Effects of heating treatment and superfine pulverizing on the functional properties of low temperature defatted rapeseed meal with hull

作　　者：冯世坤 王卫国[1] 任志辉[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《粮食与饲料工业》2016年第2期50-55,共6页Cereal & Feed Industry

基　　金：公益性行业(农业)科研专项(项目编号201203015)

摘　　要：将低温脱脂的带皮菜籽粕粉碎成几何平均粒度分别为13.2、81.7、138.9、176.9μm的四个粒度组别,分别以60、80、100、120℃处理30、60、90、120min,考察其溶解度、吸水性、吸油性、乳化性和乳化稳定性、体外消化率的变化。结果发现:(1)对溶解度的影响顺序依次为粒度、温度、时间,最佳处理条件为:粒度13.2μm,温度100℃,时间60min。(2)对吸水性的影响顺序依次为粒度、温度、时间,最佳处理条件为:粒度176.9μm,温度120℃,时间120min。(3)对吸油性的影响顺序依次为粒度、温度、时间,最佳处理条件为:粒度176.9μm,温度120℃,时间60min。(4)对乳化性和乳化稳定性的影响顺序依次为温度、粒度、时间,乳化性的最佳处理条件为粒度13.2μm,温度100℃,时间90min。而乳化稳定性最佳处理条件为13.2μm,100℃,120min。(5)对体外消化率的影响顺序依次为粒度、时间、温度,最佳处理条件为:粒度13.2μm,温度120℃,时间90min。The low temperature defatted rapeseed meal（LTDRSM）with hull was finely ground to 4sample groups at different geometric average particle sizes（13.2,81.7,138.9and 176.9μm）.Then these samples were treated with 4heating temperature（60,80,100,120℃）for 4different heating time（30,60,90,120min）.The functional properties including water absorbability（WA）,oil absorbability（OA）,emulsifying ability（EA）and emulsifying stability（ES）,protein solubility（PS）and protein digestibility in vitro（PD）.The results showed that the sequence of influence factors on PS from high to low was as follows：Particle size,heating temperature,heating time,and the optimal treating conditions for PS were：particle size 13.2μm,heating temperature 100℃,heat time 60 min.The sequence of influence factors on WA from high to low was as follows：particle size,heating temperature,heating time,and the optimal treating conditions were：particle size 176.9μm,heating temperature 120℃,heating time 120 min.The sequence of influence factors on OA from high to low was as follows：particle size,heating temperature,heating time,and the optimal treating conditions were：particle size 176.9μm,heating temperature 120℃,heating time60 min.The sequence of influence factors on ES from high to low was as follows：heating temperature,particle size,heating time,and the optimal treating conditions of EA were：particle size 13.2μm,heating temperature 100℃,heating time 90 min,and the optimal treating conditions of ES were：particle size 13.2μm,heating temperature 100℃,heating time 120 min.The sequence of influence factors on PD from high to low was as follows：particle size,heating time,heating temperature,and the optimal treating conditions were：particle size 13.2μm,heating temperature 120℃,heating time 90 min.

关 键 词：低温带皮菜籽粕 热处理 超微粉碎 功能特性 

分 类 号：S816.4[农业科学—饲料科学]