加热对菜籽粕中赖氨酸的影响

The Influence of Heating upon Lysine in Rapeseed Meals

本文应用乙醚脱脂后的菜籽粕,模拟菜籽加工工艺条件,试验水分和加热温度,对菜籽蛋白质水溶性(PSI),和赖氨酸与还原糖发生非酶褐变—美拉德反应,蛋白质营养特性变化规律。通过测定粕中蛋白质PSI值和活性赖氨酸含量,分析在适宜水分条件下,温度升高,蛋白质溶解度下降,赖氨酸破坏速度加快,当温度超过125℃时,活性赖氨酸失效程度明显增加,说明加工时的加热温度若超过此限,蛋白质营养即发生严重劣变。

The authors of the paper, using rapeseed meals defatted by ether as raw meterial and imitating the technological conditions of rapeseed processing, make an experiment on influence of humidity and temperature on the water solubility of rapeseed protein, nonenzymatic browning of lysine with reducing sugar- - -Maillard Reaction, and the changes of nutritional properties of protein. According to the determined PSI and the content of active lysine it can be seen that when the humidity is proper and temperature rises, the solubility of protein decreased and the damage of lysine speeds, and when the temperature is over 125℃, the damage of active lysine obviously increases. All this shows if the temperature of rapeseed processing rises over the limit, the nutrition value of protein will be greatly deteriorated.