菜籽加工工艺及其蛋白产品比较

本文对螺旋机榨法、溶剂浸出法及水剂法制油工艺进行比较,并将各工艺生产的菜籽蛋白产品的PSI及活性赖氨酸含量分析比较。 传统的机榨法和溶剂浸出法都采用蒸炒工艺,对破碎的菜籽进行较长时间的湿热处理。机榨法在100～130℃下蒸炒达 2小时之久,另外螺旋压榨时,膛内压力及温度都非常高。浸出法不仅要蒸炒胚,还要对含溶剂湿粕进行脱溶,一般采用110～120℃蒸烘40～60分钟的脱溶方法。这些强烈的加热工艺都使蛋白质大量变性,氨基酸大量破坏,有效赖氨酸含量明显降低。 水剂法在菜籽破碎前蒸籽钝化酶,温度不超过110℃,加热时间较短,此过程及105℃的菜籽干燥都不会使氨基酸大量破坏。含水湿粕的干燥也不会严重破坏氨基酸。因此,水剂法生产的脱毒菜籽浓缩蛋白氨基酸有效性降低很少。测定结果表明,水剂菜籽粕的活性赖氨酸含量明显高于机榨饼和浸出粕,其营养价值甚至高于大豆粕。

Comparision among Technological Processes of Rapeseeds and Their Protein Products

The paper makes a comparision among oil extracting processes, screw press, solvent extraction and water extraction. The PSI and active lysine contents of rapeseeds protein products by these technological processes are also analyzed and compared with each other. The research reaults show that water extraction has an advantage over the traditional mechanical press and solvent extraction, because when in water extraction seeds are cooked to inactivate the enzyme before breaking up of rapeseeds and rapeseeds are dried, the temperature is below 110 and the heating period is very short, so the amino-acid can not be destroyed in large amounts,The drying of wet meals has no bad effect to amino-acid, either.So the useful components of concentrated protein amino-acid in de-toxicated rapeseed meals by water extraction is decreased slightly.The achieved results show the active lysine content of rapeseed meals by water extraction is obviously greater than that by mechanical press and solvent extraction, the nutrition value of rapeseed meals by water extraction is even higher than that of soybean meals.