食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 256 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041029

研究报告

不同预处理方法对菜籽油和菜籽蛋白的影响研究

  • 王梦姣 ,
  • 王进英 ,
  • 马桂兰 ,
  • 冶梓芩 ,
  • 李瑞娇 ,
  • 申国立
展开
  • (青海大学 农牧学院,青海 西宁,810016)
第一作者:硕士研究生(王进英副教授为通信作者,E-mail:wangjinying0128@126.com)

收稿日期: 2024-09-12

  修回日期: 2024-12-20

  网络出版日期: 2025-09-29

基金资助

青海省基础研究计划项目(2023-ZJ-757)

收起

Effects of different pretreatment methods on rapeseed oil and rapeseed protein

  • WANG Mengjiao ,
  • WANG Jinying ,
  • MA Guilan ,
  • YE Ziqin ,
  • LI Ruijiao ,
  • SHEN Guoli
Expand
  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)

Received date: 2024-09-12

  Revised date: 2024-12-20

  Online published: 2025-09-29

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摘要

该文通过对菜籽焙炒、挤压膨化、超声、真空冷冻干燥预处理后,分别采用螺旋压榨法和碱溶酸沉法制取菜籽油和菜籽蛋白,探究不同预处理方法同时对菜籽油和菜籽蛋白的理化特性、营养特性和加工特性的影响。结果表明,真空冷冻干燥预处理菜籽油的感官品质最好,较空白组高2.56分;不同预处理可对菜籽油的理化特性产生显著影响(P<0.05),均使菜籽油的酸价和过氧化值有所增加,皂化值有所降低;焙炒预处理可提高菜籽油氧化稳定性;不同预处理后菜籽油的不饱和脂肪酸含量增加4.15~7.48 g/100 g,其中挤压膨化预处理的菜籽油不饱和脂肪酸含量最高(90.04 g/100 g)。经真空冷冻干燥预处理菜籽后,蛋白表面疏水性和泡沫稳定性提高。经焙炒预处理后,蛋白持水性达到92.24%,乳化性达到1.31 m2/g;经挤压膨化预处理后,菜籽蛋白持油性升高38.48%;经超声预处理菜籽后,蛋白起泡性提高52.14%,乳化稳定性提高1.3倍。该研究对青海油菜籽及其加工副产物的应用提供了一定的参考依据。

关键词： 预处理方法; 螺旋压榨法; 菜籽油; 碱溶酸沉法; 菜籽蛋白; 品质特性

本文引用格式

王梦姣 , 王进英 , 马桂兰 , 冶梓芩 , 李瑞娇 , 申国立 . 不同预处理方法对菜籽油和菜籽蛋白的影响研究[J]. 食品与发酵工业, 2025 , 51(17) : 256 -264 . DOI: 10.13995/j.cnki.11-1802/ts.041029

Abstract

Rapeseed was pretreated by roasting, extrusion, ultrasonic and vacuum freeze-drying.Rapeseed oil was prepared by screw pressing method, and rapeseed protein was prepared by alkali-soluble acid precipitation method.The effects of different pretreatment methods on the physicochemical properties, nutritional properties and processing properties of rapeseed oil and rapeseed protein were studied.The results showed that the sensory quality of rapeseed oil pretreated by vacuum freeze-drying was the best, which was 2.56 points higher than that of the blank group.Different pretreatments had significant effects on the physicochemical properties of rapeseed oil (P<0.05), which increased the acid value and peroxide value of rapeseed oil and decreased the saponification value.Roasting pretreatment could improve the oxidative stability of rapeseed oil.The content of unsaturated fatty acids in rapeseed oil increased by 4.15-7.48 g/100 g after different pretreatments, and the content of unsaturated fatty acids in rapeseed oil pretreated by extrusion was the highest (90.04 g/100 g).After vacuum freeze-drying pretreatment of rapeseed, the surface hydrophobicity and foam stability of protein were improved.In the roasting pretreatment group, the water holding capacity of protein reached 92.24%, and the emulsification reached 1.31 m2/g.After extrusion pretreatment of rapeseed, the oil holding capacity of protein increased by 38.48%.After ultrasonic pretreatment of rapeseed, the foamability of protein was increased by 52.14%, and the emulsion stability was increased by 1.3 times.This study provides a reference for the application of Qinghai rapeseed and its processing by-products.

Key words： pretreatment method; screw pressing method; rapeseed oil; alkali soluble acid precipitation method; rapeseed protein; quality characteristic

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