4种油料压榨饼的品质评价  

Evaluation on quality of pressed cakes from four kinds of oilseeds

作　　者：程园园[1] 刘大川[1] 刘晔[2] 张麟[3] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学化学与环境工程学院,武汉430023 [3]武汉轻工大学机械工程学院,武汉430023

出　　处：《中国油脂》2016年第4期29-31,共3页China Oils and Fats

基　　金：公益性行业(农业)科研专项经费(201303072)

摘　　要：对油菜籽、亚麻籽、紫苏籽、花生仁4种油料及在适宜条件下压榨所得压榨饼的粗蛋白质含量、氮溶指数、氨基酸组成及含量的变化进行评价。结果显示:亚麻籽饼、菜籽饼、花生饼和紫苏籽饼中粗蛋白质含量均比4种油料的粗蛋白质含量明显增加,其氮溶指数与油料相比也相应增加;4种压榨饼的赖氨酸含量均较油料明显上升。这说明压榨过程中,由于压榨温度低、受热时间短,随着油料所含油脂被压榨出来,压榨饼中蛋白质含量得以升高,饼中蛋白质尚未变性或稍有变性,这为压榨饼的蛋白质资源开发利用创造了有利条件。The changes of crude protein contents,nitrogen solubility indexes and amino acid compositions and contents of four kinds of oilseeds and their pressed cakes under suitable conditions were evaluated,including flaxseed,rapeseed,perilla seed and peanut kernel. The results showed that compared with four kinds of oilseeds,the crude protein contents of flaxseed cake,rapeseed cake,perilla seed cake and peanut cake increased obviously and their nitrogen solubility indexes also increased. The lysine contents of four kinds of pressed cakes increased markedly. It was proved that the protein content of pressed cake increased when the oil was pressed from oilseed,and the protein in pressed cake was not denatured or slightly denatured because of low pressing temperature and short heating time. It provided favorable conditions for the development and utilization of protein resource of pressed cake.

关 键 词：压榨饼 粗蛋白质含量 氮溶指数 氨基酸组成 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ934[轻工技术与工程—食品科学与工程]