预处理对油菜籽微观结构的影响

Effect of Pretreatment on Ultra-structure of Rapeseed

研究预处理对油菜籽细胞超显微结构以及油脂在细胞中存在状态的影响。以油菜籽为原料,借助透射电镜观察轧胚、蒸炒、膨化、压榨等预处理方式下的油菜籽细胞微观结构。研究表明,轧胚使油菜籽细胞受到明显挤压,由圆形变为椭圆形,并且细胞壁部分被破坏,少量脂滴聚集;蒸炒使细胞壁部分破裂且油脂的显微分散状态被破坏,由细小状态聚集成较大的油滴;膨化使细胞壁彻底破坏,细胞质被完全挤出,油脂由细小的油滴聚集成较大的油滴,且充分外露;压榨使绝大部分油脂被挤出,细胞形态及细胞壁被破坏。结果表明,膨化较蒸炒更易破坏油菜籽细胞结构,有利于油菜籽制油。

The effects of pretreatment process on the micro-structure of rapeseed and the presence state of rapeseed oil in cells were researched.The cell ultra-structures of rapeseed after flaking,cooking,expanding and pressing were analyzed by transmission electron microscope(TEM).Rapeseed cell was extruded obviously by flaking process and it turned from circle shape to ellipse shape.After flaking the cell wall was partly broken and a few lipid droplets were gathered together.A few cell wall was destroyed and some lipid droplets came closely and agglomerated into larger particles by cooking.Cell wall was destroyed totally and the cytoplasm was extruded out by expanding.Most lipid droplets came close enough to agglomerate into larger particles and fully leaked out by expanding.The shape and structure of rapeseed cell were devastated by pressing.It was showed that expanding was more suitable for broking the structure of the cell than cooking and it would be the best way for oil making.