Food and Fermentation Industries >

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

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

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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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

Cite this article

JIN Lina , LI Lin , GUO Peipei , FAN Yanli , FU Jing . Effects of different pressing methods on nutrients and structure of flaxseed meal[J]. Food and Fermentation Industries, 2023 , 49(24) : 164 -169 . DOI: 10.13995/j.cnki.11-1802/ts.033183

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