食品与发酵工业2023，Vol.49Issue(24)：164-169,6.DOI:10.13995/j.cnki.11-1802/ts.033183
不同压榨方式对亚麻籽饼粕营养成分及结构的影响
Effects of different pressing methods on nutrients and structure of flaxseed meal
摘要
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 spec-troscopy(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 com-position and content,17 kinds of amino acids were detected in both cold-pressed and hot-pressed flaxseed meal,and there was no signifi-cant 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.关键词
冷榨/热榨/亚麻籽饼粕/营养成分/结构Key words
cold pressed/hot pressed/flaxseed meal/nutrition composition/structure引用本文复制引用
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):164-169,6.基金项目
宁夏自然科学基金项目(2020AAC03101) （2020AAC03101）
