论文部分内容阅读
油菜籽饼粕蛋白质的利用一直是国内外的一个重要研究领域。常规油菜籽饼粕因硫甙含量高而限制了它的利用。“双低”饼粕硫甙含量虽低(0.3％以下),可以安全饲用,但高于国际上推荐作食品的硫甙的极限含量(0.4‰),不能直接食用。其他如单宁、植酸、芥子碱等对营养物质的吸收利用不利,也有碍食品的风味,在硫甙含量低到一定程度后,降低上述成分含量尤其重要。近年来,中国农科院油料作物研究所与武汉市生物技术研究开发中心等单位合作,首次进行了以“双低”菜籽饼粕为蛋白源发酵酿制酱油的研究。
The utilization of rapeseed meal protein has always been an important research field at home and abroad. Conventional rapeseed meal limits its utilization due to its high content of glucosinolates. The “double low” creosote content is low (less than 0.3%) and safe to feed, but it is higher than the limit (0.4 ‰) of glucosinolates recommended for food in the world and can not be directly consumed. Other such as tannin, phytic acid, sinapine and other nutrients on the absorption and utilization of adverse, but also hinder the flavor of food, in a low level of glucosinolate to a certain extent, reduce the above content is particularly important. In recent years, Institute of Oil Crops, Chinese Academy of Agricultural Sciences and Wuhan Biotechnology Research and Development Center and other units, for the first time carried out with “double low” rapeseed meal fermentation of soy protein source research.