热处理对脱毒桐籽饼(粕)蛋白质品质的影响

EFFECTS OF HEAT TREATMENT ON THE PROTEIN QUALITY OF DETOXIFIED TUNG CAKE(MEAL)

通过蛋白质溶解度(PS)指标和体外透析管法测定了不同热处理对脱毒桐饼(粕)蛋白质品质的影响。结果表明 :①3种脱毒桐饼(粕)的蛋白质体外消失率(PDIV)分别为(35.63±3.26) %(Ⅰ)、(43.72±5.54) %(Ⅱ)、(34.03±1.30) %(Ⅲ) ,经单因素方差分析 ,三者之间无显著性差异(P>0.05)。②干热处理时 ,处理时间和处理温度均对其PS有显著影响(P<0.01)。即在处理时间不变的条件下 ,随着处理温度的升高 ,脱毒桐饼(粕)PS急剧下降 ,并且随着PS的降低 ,其PDIV也有降低的趋势 ;而当温度一定时 ,随着处理时间的延长 ,PS的下降趋势较为缓和。③湿热处理时 ,同一处理时间内 ,压力对脱毒桐饼(粕)蛋白质品质影响较小 ;而在一定压力条件下 ,随着处理时间的延长 ,其PS随之降低 ,显著影响脱毒桐饼(粕)蛋白质品质(P<0.01) ,并且随着脱毒桐饼(粕)PS的降低 ,其PDIV也有降低的趋势 ,两者之间的回归方程为 y=2.84x-28.10(r=0.889,y 为脱毒桐饼(粕)PDIV ,x为脱毒桐饼(粕)PS)。

The effects of different heat treatment on protein quality of detoxified Tung cake(meal)(DTCⅡ,Ⅲ,DTMⅠ)were studied by protein solubility index and dialysis tube method in vitro.The results showed: ① The digestibilities of protein in vitro for DTMⅠ, DTCⅡand DTCⅢ were (35.63±3.26)%,(43.72±5.54)% and (34.03±1.30)%,respectively.The protein digestibilities in vitro had no significant differences(P>0.05) among three kinds of detoxified Tung cake(Meal).②When DTC or DTM were heated in oven,protein solubility values were significantly affected by both heating time and temperature(P<0.01).Protein solubility values of DTC or DTM dropped greatly with heating temperature increased when treat time kept in the same duration.③When heated with autoclave,the treat pressure had no significant effect(P>0.01) on protein quality values of DTC or DTM within autoclaving time kept in the same duration.But protein solubility values of DTC or DTM dropped greatly as autoclaving time increased when treat pressure kept on the same level,and resulted in a linear decrease(P<0.01) in protein solubility values and protein digestibilities in vitro as treat pressure on kept the same level,and the regressive equation was y=2.84 x-28.10(where r=0.889,y=protein digestibility in vitro,x=protein solubility values).