Sánchez Chino X M, Corzo Ríos L J, Martínez Herrera J, Cardador Martínez A, Jiménez Martínez C
Cátedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Carretera a Reforma Km. 15.5 s/n. Ra. Guineo 2da. Sección, 86280 Villahermosa, Tabasco Mexico.
2Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 México City, Mexico.
J Food Sci Technol. 2019 Mar;56(3):1567-1574. doi: 10.1007/s13197-019-03666-0. Epub 2019 Feb 28.
seeds are an important source of oil (5-60%), used to obtain biodiesel. The generated residual paste has a high concentration of proteins (50-55%); however, the seeds contain non-nutritional factors that limit their use. The objective of this work was to analyze the effect on the physicochemical properties of the oil obtained from seeds subjected to different thermal treatments and to evaluate the biological quality of the proteins contained in the residual cake. The best extraction of oil (95%) was obtained after 10 h from roasted or boiled seeds. In the oil from roasted samples, the acid index increased significantly ( ≤ 0.05) with respect to the untreated sample, whereas the iodine index increased significantly ( ≤ 0.05) in the oil extracted from the boiled samples. With respect to the proximal chemical composition of the flour, roasting and boiling treatments allowed for greater oil extraction (97 and 92%), achieving, in turn, a higher content of proteins (59.56 and 58.5 g/100 g) and fiber (6.67 and 6.67 g/100 g), and lower activity of trypsin inhibitors (45 and 38%) and phytates (63 and 72%), respectively. According to the in vivo biological quality test, conducted on Wistar rats, the thermal treatments applied to the seeds improved digestibility (> 70%) and the protein efficiency index (PER). The thermal treatment allowed extracting more efficiently the oil and improved the quality of the proteins present in the residual paste.
种子是油的重要来源（含油量为5%-60%），可用于制取生物柴油。所产生的残余糊状物含有高浓度的蛋白质（50%-55%）；然而，种子含有一些非营养因子，限制了它们的用途。这项工作的目的是分析不同热处理对种子所获油的理化性质的影响，并评估残余饼粕中所含蛋白质的生物学质量。从烘焙或水煮后的种子中提取10小时后可获得最佳的油提取率（95%）。在烘焙样品的油中，酸值相对于未处理样品显著增加（≤0.05），而从水煮样品中提取的油的碘值显著增加（≤0.05）。关于面粉的近似化学成分，烘焙和水煮处理可实现更高的油提取率（分别为97%和92%），相应地，蛋白质（分别为59.56和58.5克/100克）和纤维（分别为6.67和6.67克/100克）含量更高，胰蛋白酶抑制剂活性（分别为45%和38%）和植酸盐含量（分别为63%和72%）更低。根据对Wistar大鼠进行的体内生物学质量测试，对种子进行的热处理提高了消化率（>70%）和蛋白质效率指数（PER）。热处理能够更有效地提取油，并提高了残余糊状物中蛋白质的质量。
