摘要
以亚麻籽为原料,采用螺旋压榨、液压压榨、溶剂浸提法制得亚麻籽油及亚麻籽饼粕,对比不同制油工艺对亚麻籽油和亚麻籽饼粕蛋白品质的影响。结果表明,不同制油工艺对亚麻籽油理化指标有显著影响(P<0.05),其中螺旋压榨亚麻籽油酸价最高,为0.37 mg/g;液压压榨组皂化值最高,为189.57 mg/g;制油工艺对脂肪酸组成及含量影响不显著(P<0.05),均检测出5种脂肪酸,含量大小依次为亚麻酸、油酸、亚油酸、棕榈酸和硬脂酸;螺旋压榨组在烘箱实验中过氧化值变化最小,其氧化稳定性在3组油样中最好,而液压压榨组最差。对3组饼粕蛋白品质进行分析,结果显示不同制油工艺对亚麻籽饼粕蛋白红外光谱峰强及其β-折叠和β-转角的比例造成不同程度的影响。液压压榨饼蛋白的荧光强度最高,溶解性、起泡能力和乳化能力最低;溶剂浸提粕蛋白的溶解性、起泡能力和乳化能力最高。综上,实际应用中可以根据实际需要选择合适的制油工艺。
Flaxseed oil and flaxseed meal were obtained by different oil extraction methods including screw pressing,hydraulic pressing,and solvent extraction,and then the effects of different methods on the quality of flaxseed oil and protein were investigated.Results showed that different oil production processes had a significant impact on the physicochemical indicators of flaxseed oil(P<0.05),of which the highest acid value of screw pressing oil,0.37 mg/g,while the hydraulic pressing group had the highest saponification value of 189.57 mg/g.The fatty acid composition and content were not significantly affected by the oil production process(P<0.05).A total of five fatty acids were detected,the content size in the order of linolenic acid,oleic acid,linoleic acid,palmitic acid,and stearic acid.The screw-pressing group had the smallest change in peroxide value in the oven experiment,and its oxidative stability was the best among the three groups of oil samples,whereas the hydraulic press group was the worst.The quality of the meal protein of the three groups was analyzed,and the results showed that different oil production processes affected the infrared spectral peak intensity of flaxseed meal protein and its ratio ofβ-sheet andβ-turn to different degrees.The results found that the hydraulic press meal protein had the highest fluorescence intensity and the lowest solubility,foaming ability,and emulsification ability.Solvent extraction meal protein had the highest solubility,foaming ability,and emulsification ability.In summary,a suitable oil production process can be selected according to the actual needs.
作者
甘生睿
王进英
杨芙蓉
董国鑫
赵卓
钱江潮
GAN Shengrui;WANG Jinying;YANG Furong;DONG Guoxin;ZHAO Zhuo;QIAN Jiangchao(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第22期270-277,共8页
Food and Fermentation Industries
基金
2022“西部之光”人才培养计划项目。
关键词
亚麻籽
亚麻籽油
制油工艺
蛋白质
品质分析
flaxseed
flaxseed oil
oil production process
protein
quality analysis
