| 菜籽饼脱毒方法及其饼粕利用研究进展 |
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| 引用本文： | 黎娇凌,黄永光.菜籽饼脱毒方法及其饼粕利用研究进展[J].贵州农业科学,2007,35(6):136-138,142. |
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| 作者姓名： | 黎娇凌 黄永光 |
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| 作者单位： | 1. 黔南民族师范学院,生命科学系,贵州,都匀,558000
2. 贵州大学,生命科学院,贵州,贵阳,550025;贵州省发酵工程与生物制药重点实验室,贵州,贵阳,550003 |
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| 摘 要： | 菜籽饼(粕)是一种利用价值很高的高蛋白资源,由于菜籽饼含有芥子苷、芥酸、植酸和单宁等有毒物质和抗营养因子,使其应用范围严重受限。应用先进的技术开发菜籽饼(粕)蛋白资源,提高菜籽饼(粕)蛋白利用率已势在必行。物理或化学脱毒方法难以达到预期的脱毒效果,微生物具有数量大、产酶系复杂等特点,利用微生物发酵对菜籽饼(粕)进行脱毒,不仅可提高蛋白产品的适口性,还可提高菜籽饼(粕)蛋白质含量和利用率。
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| 关 键 词： | 菜籽饼(粕) 微生物技术 蛋白利用率 |
| 文章编号： | 1001-3601（2007）06-0408-0136-03 |
| 收稿时间： | 2007-05-07 |
| 修稿时间： | 2007-07-31 |
The Technique of Removing Harmful Composition in Rape Cakes and Research Progress on Utilization of Rape Cakes |
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| LI Jiaoling,HUANG Yongguang.The Technique of Removing Harmful Composition in Rape Cakes and Research Progress on Utilization of Rape Cakes[J].Guizhou Agricultural Sciences,2007,35(6):136-138,142. |
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| Authors: | LI Jiaoling HUANG Yongguang |
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| Abstract: | The rape cake is the resource of high protein content with the higher utilization value,but the utilization range is limited because of its sinigrin,erucic acid,phytic acid,tannin composition and antinutrient factors.Therefore,it is imperative to improve protein utilization rate of rape cakes by using the advanced technique for developing the protein resource of rape cakes.Because the physical and chemical methods can not have the expected effect of removing harmful composition in rape cakes,the microbial fermentation engineering can be used for removing harmful composition in rape cakes,which can not only raise the palatability of protein products,but also improve the protein content and utilization rate. |
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| Keywords: | rape cake microbial technique rate of protein utilization |
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