改善棉籽粕色泽的途径和措施

棉籽加工大都采用预榨浸出工艺。棉籽粕是饲料行业重要的原材料，色泽浅、粉末度小的棉籽粕在市场上很受用户的欢迎。为了适应市场需求，很多棉籽加工厂都很注意棉籽粕的色泽，想出多种设备的改进办法，来设法改善棉籽粕的色泽，确保棉籽粕能满足市场的要求。但很多厂家在生产出来浅色棉籽粕的同时，浸出车间的溶剂消耗却明显增加，产品适应了市场，生产成本却大大增加了。有的厂家由于找不到改进棉籽粕色泽的有效办法而很苦恼。本通过对几家棉籽加工厂的技改实践，总结并提出了一些既能改善棉籽粕色泽，又可控制浸出车间的溶剂消耗的改进措施，希望与业界同行们探讨。     

棉籽粕浸提及固态发酵联合工艺的优化

棉籽粕是一种高蛋白资源,但因含有棉酚,限制了棉籽粕的应用;棉籽粕中的棉籽糖也影响了动物对蛋白质的消化率。通过用溶剂浸提棉籽粕后再进行微生物发酵,不仅可以得到棉籽糖,还可以使发酵棉籽粕中棉酚含量大幅度降低。使用含1.4 mol/L柠檬酸的75%乙醇溶液浸提棉籽粕2 h,棉籽糖的浸出率达96.4%,纯化后棉籽糖纯度为91.3%;以提取棉籽糖后的棉籽粕为原料,进行植物乳杆菌、发酵乳杆菌和酿酒酵母混菌发酵制备饲料,游离棉酚含量由初始的1 274.7 mg/kg下降至118 mg/kg,脱毒率达90.74%。     

棉籽气力输送技术的应用与方案设计

<正>随着气力输送在棉花加工行业的广泛应用,棉籽输送已打破原来的机械输送方式,采用气力输送方式。为降低输送系统的能耗以及提高系统的可靠性,迫切需要具体的棉籽气力输送系统设计方法。一、国内外棉籽输送现状分析(一)国外棉籽输送现状分析美国的棉籽因为主要用于留种、榨油、饲料、生物制能,所以美国对棉籽资源的保护非常重视,棉籽从棉花加工厂直接进入棉籽仓库。棉籽从棉花加工生产线输送到棉花仓库,全部采用细管道、静压、远距离的气力输送,效率高、节省能源、不破籽,由于棉籽在封闭的管道中输送,所以无粉尘污染,环保性好。     

规范棉籽加工质量检验

棉籽加工质量检验主要是指棉籽毛头率、棉籽含绒率、棉籽残绒率检验。轧花后棉籽毛头率过高会影响籽棉加工成皮棉的产量;而毛头率太低又会使短绒轧人皮棉,增加皮棉中短纤维含量,增大棉纺过程中的损耗。正确检验棉籽加工质量,可以合理考核轧花、剥绒车间生产效率,有利于改进生产技术,提高皮棉、短绒、棉籽的产量和质量,提高企业经济效益。     

棉籽多肽的制备工艺优化及功能特性

为有效利用棉籽这一优质蛋白质资源,以棉籽蛋白水解度(DH)和水解液感官(色泽,气、滋味)为评价指标,对蛋白酶进行选择,再以棉籽蛋白DH为指标,利用单因素实验及响应面实验对复合蛋白酶水解棉籽蛋白制备棉籽多肽的工艺条件进行优化,并研究了棉籽多肽的氨基酸组成及功能特性。结果表明：选择碱性蛋白酶和风味蛋白酶按质量比2∶1构成复合蛋白酶;最优工艺条件为水解pH 10、水解温度60℃、加酶量6 000 U/g、水解时间90 min,在此条件下棉籽蛋白DH为29.35%;棉籽多肽中有7种必需氨基酸,必需氨基酸总含量达到12.50 mg/100 mg,占氨基酸总量的26.25%;与棉籽蛋白相比,棉籽多肽的吸湿性有较大提升;在20℃时棉籽多肽的吸油性较好;在弱碱性时棉籽多肽的乳化性与乳化稳定性较好;棉籽蛋白DH与棉籽多肽的起泡性呈正相关,与泡沫稳定性呈负相关。采用该工艺制备的棉籽多肽氨基酸含量丰富,具有良好的功能特性。     

棉籽仁壳分离系统改造实践北大核心CSCD

棉籽中蛋白质含量丰富,为生产高蛋白质含量棉籽蛋白,对棉籽仁壳分离系统进行改造。通过设计,调整剥壳、筛分、风选系统,对棉籽仁壳分离系统工艺及设备进行优化,得到含壳3%~5%的棉仁过程产品,通过浸出(脱脂脱酚)可得到蛋白质含量为60%~62%的棉籽蛋白产品。该蛋白产品可用于鱼饲料,从而提高棉籽的附加值,促进棉籽加工业的发展。     

棉籽蛋白资源开发研究进展

我国棉花资源丰富,棉花加工的副产物——棉籽经脱壳提油后的棉籽粕中蛋白质含量高达40%~50%。棉籽蛋白是一种营养价值高、品质良好的植物蛋白资源。介绍了棉籽蛋白的营养价值以及脱酚棉籽蛋白粉、棉籽浓缩蛋白、棉籽分离蛋白等产品的制备工艺及产品的溶解性、持水性、持油性、乳化性与乳化稳定性、起泡性与泡沫稳定性等功能特性的研究进展,并对棉籽蛋白产品目前在食品、饲料、发酵等领域的应用情况进行了论述。     

低级棉籽在贮藏条件下类脂物的变化

我们对敖德萨油脂联合工厂和列宁斯基油脂萃取工厂,在生产条件下,露天固定货台堆放三至六个月的三和四级棉籽的自然损耗,进行了测定。在这样的贮藏条件下,棉籽的干物质量减少,棉籽中油的酸价增高,棉籽的含油量降低。 棉籽的干物质量减少,理论上可能使棉籽含油量的测定结果增加0.02～0.12％ 在棉籽中,油的酸价增高。由于甘油酯水解成游离脂肪酸和甘油的结果,反而会引起棉籽含油量降低,使其在测定棉籽的含油量时,用石油醚不能被抽出。当脂肪分子里含有10％     

棉籽剥壳分离设备比较与选用

棉籽是仅次于大豆的重要油料作物，近年来国家对于棉籽蛋白的开发和利用也给与了巨大的重视。棉籽的剥壳分离工序对随后的几个工序以及棉籽蛋白的开发影响很大，现有的棉籽剥壳分离工艺与设备已不能适应生产发展的需要。最近几年我国的油脂科技人员进行了孜孜不倦的研究实验，革新开发了多种剥壳与仁壳分离设备并应用于生产中，但棉籽榨油与棉籽蛋白的开发对棉籽的剥壳与仁壳分离的要求是不同的，棉籽蛋白开发对仁壳分离后的仁中含壳要求很低，而棉籽榨油对仁中含壳要求不高，在选用剥壳分离设备时，一些厂家还存在一定的模糊认识，为此提出…     

游离棉酚及棉籽蛋白制品的安全性

近年来,棉籽蛋白质的开发和利用已在国内逐步展开。棉籽中的蛋白质含量高,质量好,积极的应用棉籽蛋白使其早日成为人类食用蛋白新资源,意义十分重大。但棉籽     

低酚棉籽蛋白及酶水解物乳化容量的研究

本项研究建立了低酚棉籽蛋白乳化容量的测定模型,并探讨了蛋白酶水解作用对两类低酚棉籽蛋白的影响。在10,000r/min的高度搅拌下,向低酚棉籽蛋白的食盐溶液中不断添加油脂,所形成的乳浊液的导电率逐渐下降并最终突跃降至零。在观察到导电率突跃降至零时立即停止加油。按照此方法对不同量的蛋白质分别测定其耗油量,发现耗油量与蛋白质量的线性相关,回归系数的值即为低酚棉籽蛋白质的乳化容量。可溶于水的低酚棉籽非贮存蛋白经酶水解后乳化容量呈下降趋势。随着水解程度的提高,不溶于水的低酚棉籽贮存蛋白在水中的溶解度显著增加,溶出的蛋白质的乳化容量先下降而后又趋上升。     

新的食品基质——无腺体棉籽磷脂

通过对无腺体棉籽磷脂的结构、组成、性质的叙述，并与大豆磷脂进行比较，得出结论：棉籽磷脂性质比大豆磷脂性质更优越，可作为一种新的食品基质。     

PROTEIN QUALITY OF PROCESSED WHOLE KERNEL GLANDLESS COTTONSEED

Protein quality of raw, cooked and roasted glandless whole kernal cottonseed flour was determined. The adjusted protein efficiency ratio (PER) of cooked (2.10) cottonseed was significantly (P = 0.01) higher than roasted (1.77) cottonseed. Protein retention efficiency (PRE) for roasted cottonseed (58.08) was lower than values for raw (60.54) and cooked (62.95) cottonseed. Relative protein values (RPV) indicated a utlization of 91, 91 and 96% of the protein in raw, roasted and cooked cottonseed, respectively. Cooked glandless cottonseed protein quality was superior to that of raw cottonseed. The roasting process adversely affected protein quality. Supplementation of roasted cottonseed with 0, 0.2, 0.4, 0.6 and 0.8% L-lysine indicated a peak PER response at 0.45%. The adverse effect of roasting on the protein quality of cottonseed was overcome by addition of L-lysine which made the protein quality of roasted cottonseed comparable to that of cooked cottonseed.     

无腺体棉籽蛋白化学改性研究

通过时无腺体棉籽蛋白进行化学改性，使棉籽蛋白的功能特性得到了较大的改善，特别表现在持水性、持油性、乳化性及乳化稳定性、凝胶组织等方面。     

Antioxidant Activity of Methanolic Extracts of Various Oilseed Protein Ingredients

Antioxidant activity (AA) of methanolic extracts of defatted flours, concentrates, and isolates produced from glandless cottonseed, peanut, and soybean was determined against linoleate oxidation catalyzed by metmyoglobin (MetMb), Fe⁺⁺-EDTA (1:l molar ratio) and fresh beef homogenates and against autoxidation of safflower oil. Total phenolic content of the extracts was also determined. Methanolic extracts of glandless cottonseed protein ingredients showed uniquely and consistently higher AA than those of peanut and soy protein ingredients. Total phenolic content was also markedly higher for the cottonseed protein extracts. Methanol-soluble AA was significantly correlated with total phenolic content for the extracts of defatted flours and concentrates but not for the extracts of isolates. The comparative methanol-soluble AA values of these oilseed protein ingredients were indicative of their antioxidation potential in cooked meat products.     

Cottonseed Proteins in Frankfurters: Effect on pH, Cured Color, and Sensory and Physical Properties

Frankfurter-type sausages were made in which 5%, 10%, or 15% of the meat was replaced with the following cottonseed-derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CI). All-meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein-added frankfurters. Compared to all-meat controls, frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P < 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did Cl-added frankfurters. Simple correlation coefficients suggest that significantly (P < 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, Instron values and visual color scores.     

SUB-ACUTE TOXICITY STUDIES OF GLANDLESS COTTONSEED KERNELS FED TO RATS

Glandless cottonseed kernels were fed as raw, cooked or roasted ground flours. The glandless cottonseed flour (20%) was added to laboratory chow (80%). The control was lab chow (94%) plus cottonseed oil (6%). Sexually mature rats (F-O) were fed the diets for two weeks prior to being bred, and through lactation. From their offspring (F-1) 50 males and 50 females were selected from each group. The F-1 rats were fed the diets from weaning until 24 weeks of age. At 13 weeks of age, the rats were bred, and their offspring (F-2) were raised to weaning. There were no statistically significant differences due to treatment in the number of litters born, litter size, or weights of the young of the F-O or the F-1 females. Growth and food consumption were similar for F-1 rats in all treatments. There were no detrimental effects due to feeding glandless cottonseed kernels.     

Role of Flavonoids in the Production of Color in Biscuits Prepared with Wheat and Cottonseed Flours

Biscuits prepared with 80% wheat and 20% liquid-cyclone-processed and hexane-defatted glandless cottonseed flours were yellow-brown. To isolate and identify pigments responsible for color, the cottonseed flours were extracted with aqueous isopropyl alcohol. These extracts were fractionated into nonflavonoid and flavonoid components by Sephadex column chromatography. Biscuits containing the extracted cottonseed flours (free of flavonoids) were brown, those prepared with the nonflavonoid fractions were tan, and those to which the flavonoid mixtures were added were yellow. Chromatographic and ultraviolet -visible spectral methods showed that there are seven major flavonoids in both flours, tentatively identified as isoquercitrin, rutin, quercetin 3-0-neohesperidoside, quercetin 3-0-neohesperidoside, kaempferol 3-0-neohesperidoside, quercetin 3-0-gluco-glucoside, and kaem pherol 3-0-glucoglucoside.     

EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET-EXTRACTION PROCESS

Wet-extracted concentrate spray dried at two pH levels was evaluated for use in protein-fortified bread and as a component in meat loaf to reduce juice and fat cook-out during baking and to reduce meat requirement. Bread loaves containing air-classified glandless cone, 100% wheat flour and LCP glanded flour were significantly larger in volume than loaves from other blends, but there was no real difference among loaf volume of breads containing these three treatments. pH of spray drying had a marked effect on baking properties of the wet-process cone; pH 4.5 yielded a poor quality loaf while pH 6.8 loaf volume was equal to bread containing glandless cottonseed flours. Taste panel evaluations showed meat loaves containing 25% wet-extracted protein concentrate to be quite acceptable: milder or more bland than all-meat loaves and somewhat softer or smoother in texture.     

Foaming properties of oilseed proteins

Oilseeds are important sources of edible proteins. Their varieties varied in oil and protein content; sesame and rapeseeds had the highest oil content, but soybean and glandless cottonseeds had the highest protein content. Foaming properties of oilseed proteins are important for the domestic market to be used in the preparation of various food products. Whole rapeseed had the highest foam capacity followed by soybean, sunflower, safflower, glandless cottonseed, peanut and finally sesame. The extraction of lipids from oilseeds caused a significant improvement in their foam capacity and foam stability. High positive correlation was found between soluble proteins and foam capacity of oilseeds. The foam capacity was high at pH 7, and decreased below it reaching a minimum at pH 4. The foam stability also varied with pH; being maximum at the isoelectric point and minimum at pH 7. The foam capacity of oilseed protein isolates decreased with the prolongation of heating time at 100 °C.