期刊论文

Evaluation on quality of pressed cakes from four kinds of oilseeds

中文

中国油脂

1003-7969

2016

41

4

29-31

10.3969/j.issn.1003-7969.2016.04.007

公益性行业（农业）科研专项经费（201303072）；

本校为第一机构

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 pr...