食品与发酵工业 >

2023 , Vol. 49 >Issue 24: 164 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033183

研究报告

不同压榨方式对亚麻籽饼粕营养成分及结构的影响

  • 金丽娜 ,
  • 李琳 ,
  • 郭佩佩 ,
  • 范艳丽 ,
  • 傅婧
展开
  • (宁夏大学 食品科学与工程学院,宁夏回族自治区 银川,750021)
第一作者:硕士(傅婧讲师为通信作者,E-mail:fujingfjfq@163.com)

收稿日期: 2022-08-02

  修回日期: 2022-09-30

  网络出版日期: 2024-01-17

基金资助

宁夏自然科学基金项目(2020AAC03101)

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Effects of different pressing methods on nutrients and structure of flaxseed meal

  • JIN Lina ,
  • LI Lin ,
  • GUO Peipei ,
  • FAN Yanli ,
  • FU Jing
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  • (College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)

Received date: 2022-08-02

  Revised date: 2022-09-30

  Online published: 2024-01-17

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摘要

该研究对冷榨、热榨亚麻籽饼粕进行常规营养成分、氨基酸、蛋白质营养价值的测定,采用扫描电镜、傅里叶变换红外光谱、X-射线衍射等技术对其结构进行了分析。结果表明,不同压榨方式得到的亚麻籽饼粕基本营养成分均具有显著差异(P<0.05),热榨亚麻籽饼粕中灰分、粗蛋白及粗纤维含量分别为5.79%、41.09%、11.65%,均高于冷榨亚麻籽饼粕;在氨基酸组成及含量上,冷榨和热榨亚麻籽饼粕中均检测出17种氨基酸,除赖氨酸、丙氨酸、脯氨酸外,两者氨基酸含量无明显差异;通过计算必需氨基酸比例、必需氨基酸比值、氨基酸比值系数及氨基酸比值系数分得知,亚麻籽饼粕中各氨基酸含量较为不均衡且冷榨亚麻籽饼粕中蛋白质的营养价值明显高于热榨亚麻籽饼粕。从两者电镜扫描图可知,经热榨得到的亚麻籽饼粕块状结构更小,孔洞结构更多;通过傅里叶变换红外光谱计算出的冷榨、热榨亚麻籽饼粕二级结构相对含量可知,热榨亚麻籽饼粕中蛋白质变性严重;X-射线衍射图谱表明,冷榨亚麻籽饼粕较热榨亚麻籽饼粕结晶度好。

关键词： 冷榨; 热榨; 亚麻籽饼粕; 营养成分; 结构

本文引用格式

金丽娜 , 李琳 , 郭佩佩 , 范艳丽 , 傅婧 . 不同压榨方式对亚麻籽饼粕营养成分及结构的影响[J]. 食品与发酵工业, 2023 , 49(24) : 164 -169 . DOI: 10.13995/j.cnki.11-1802/ts.033183

Abstract

In this paper, the nutrition composition, amino acid, and protein nutritional value of cold-pressed and hot-pressed flaxseed meal were determined. The structure of the meal was analyzed by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). Results showed that the basic nutrients of flaxseed meal obtained by different pressing methods were significantly different (P<0.05). The contents of ash, crude protein, and crude fiber in hot-pressed flaxseed meal were 5.79%, 41.09%, and 11.65%, respectively, which were higher than those in cold-pressed flaxseed meal. In terms of amino acid composition and content, 17 kinds of amino acids were detected in both cold-pressed and hot-pressed flaxseed meal, and there was no significant difference in amino acid content between them except lysine, alanine, and proline. According to the calculation of the essential amino acid, the ratio of essential amino acid to total amino acid, the ratio coefficient of amino acid, and the score of ratio coefficient of amino acid, the content of each amino acid in flaxseed meal was not balanced and the nutritional value of protein in cold pressed flaxseed meal was significantly higher than that in hot pressed flaxseed meal. From the scanning electron microscope images of the two, it could be seen that the mass structure of the flaxseed meal obtained by hot pressing was smaller and the pore structure was more. The relative content of the secondary structure of cold-pressed and hot-pressed flaxseed meal was calculated by the FT-IR spectrum, and it was found that the protein in hot-pressed flaxseed meal was severely denatured. The XRD pattern showed that the crystallinity of cold-pressed linseed cake was better than that of hot-pressed linseed cake.

Key words： cold pressed; hot pressed; flaxseed meal; nutrition composition; structure

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