摘要
为探究粉碎强度对菜籽粕理化特性及其蛋白质溶出效果的影响,本研究采用低温超微粉碎技术制备了不同粉碎强度的菜籽粕粉(SGR-5、SGR-10、SGR-15、SGR-20、SGR-30、SGR-40、SGR-60),并以常规粉碎为对照(GR).结果表明,与常规粉碎相比,超微粉碎可明显破坏菜籽粕粉的形貌结构,降低其粒径分布、不溶性膳食纤维含量及持水性、持油性,提高蛋白质溶出率,但对总膳食纤维含量影响较小;随着粉碎强度的增大,菜籽粕粉的粒径分布(D50)最小可达约16 μm,过度粉碎(时间＞40min)则会引起菜籽粕粉团聚;超微粉碎处理30 min为碱溶法提取菜籽粕蛋白的最佳粉碎强度.此外,菜籽粕蛋白溶出效果还主要依赖于其提取pH.
Abstract
In order to explore the effects of grinding strength on the physicochemical properties and protein extraction of rapeseed meal powder,cryogenic superfine milling was used to prepare six kinds of rapeseed meal powders according to the grinding time(5,10,15,20,30,40,and 60 min),namely SGR-5,SGR-10,SGR-15,SGR-20,SGR-30,SGR-40,SGR-60,and conventional crushing one was used as a control,named GR.The results showed that the structure of the rapeseed meal powder was easily destroyed by a moderate superfine grinding compared with the conventional crushing,which was followed by a reduction in their particle size distribution,insoluble dietary fiber content,and water/oil holding capacity,thereby increasing the protein extraction rate.While the grinding process had almost no effect on their total dietary fiber content.Specially,a minimum particle size of the powder would be gotten when grinding for 40 min,about 16 μm(D50),and further grinding would cause the aggregation of powder particles.Moreover,30 min of superfine grinding was the optimal condition for the extraction of rapeseed meal protein by alkali-extraction.In addition,the alkali pH was another important parameter for the extraction of rapeseed meal protein.
国家科技期刊平台
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