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投稿时间：2018-12-07
投稿时间：2018-12-07
中文摘要: 为探索微胚乳超高油玉米整颗压榨饼粕的综合利用，以微胚乳超高油玉米热榨粕、冷榨粕为研究对象，微胚乳超高油玉米为对照，探讨不同压榨方式对饼粕蛋白的特性及氨基酸组成的影响。结果表明：压榨制油过程使饼粕蛋白质在持水性、持油性、溶解性、乳化性、起泡性及氨基酸含量方面均有所改善；在设定离子浓度范围内，热榨粕分离蛋白的持水性、持油性、乳化性及起泡性均为3 种分离蛋白中最高；在设定的离子浓度范围内，冷榨粕分离蛋白的溶解性为三者中最佳。此外，冷榨粕分离蛋白中必需氨基酸含量为11.209%（干基），为3 种分离蛋白中最高，说明该油玉米冷榨法制油可以得到更高质量的玉米粕。
Abstract:In order to explore the comprehensive utilization of the whole pressed meal of micro-endosperm ultra-high oil corn，this study used cold- and heat-press meal of micro-endosperm ultra-high oil corn as materials and micro-endosperm ultra-high oil corn as references to investigate effects of different pressing methods on properties and amino acids of meal proteins.The results showed that pressing improved the waterholding，oil-holding，solubility，emulsification，foaming and conten of amino acids.In the range of set ion concentration，water-holding，oil-holding，emulsification，foaming of protein isolated from heat-pressing micro-endosperm ultra-high oil corn meal and solubility of protein isolated from cold-pressing micro-endosperm ultra-high oil corn meal were the highest among three isolated proteins.In addition，the essential amino acids in cold-press meal protein was 11.209 %（dry basis），which was the highest among three isolated proteins，indicating that micro-endosperm ultra-high oil corn cold-pressing process can obtain higher quality corn meal.
keywords: micro-endosperm ultra-high-oil corn cold-press meal heat-press meal properties of protein content of amino acids
文章编号：201921008 中图分类号： 文献标志码：
基金项目:广西科技计划项目（桂科AB16380107）
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