Du Zhongyuan, Sang Ni, Yu Bing, Zheng Ping, Wang Huifen, Wang Quyuan, Chen Daiwen
Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China.
National Center of Technology Innovation for Pigs, Chongqing 402460, China.
Food Chem X. 2025 Jul 24;29:102837. doi: 10.1016/j.fochx.2025.102837. eCollection 2025 Jul.
In this experiment, rapeseed meal (RSM) was subjected to different pressing temperatures (75 °C and 150 °C) and extraction method (enzymatic hydrolysis (EH), alkaline water extraction (AWE), and EH + AWE) were chosen to assess the effects of temperature on nutritional components, protein solubility (PS), secondary structure, fractions, and molecular weight (PMW), and in vitro protein digestibility (IVPD) of RSM and various methods on the extraction rate (ER), yield, and the characteristics of rapeseed protein (RP). The results indicated that high temperature caused some proteins to remain bound within the fiber, reduced PS and α-helix content, thereby complicating the extraction process. The RP extracted using EH + AWE showed higher ER, yield, PS, small PMW, and soluble sugar, lower glucosinolate content. This study established that EH + AWE of cold pressed-extracted RSM is a suitable method for RP extraction, providing a reference for the efficient development of RSM and the application of RP in the food industry.
在本实验中，对菜籽粕（RSM）施加不同的压榨温度（75℃和150℃），并选择提取方法（酶水解（EH）、碱性水提取（AWE）以及EH + AWE）来评估温度对RSM营养成分、蛋白质溶解度（PS）、二级结构、组分和分子量（PMW）以及体外蛋白质消化率（IVPD）的影响，同时评估各种方法对菜籽蛋白（RP）的提取率（ER）、得率和特性的影响。结果表明，高温导致一些蛋白质保留在纤维中，降低了PS和α-螺旋含量，从而使提取过程变得复杂。采用EH + AWE提取的RP显示出较高的ER、得率、PS、较小的PMW和可溶性糖含量，以及较低的硫代葡萄糖苷含量。本研究确定，冷榨提取的RSM采用EH + AWE是提取RP的合适方法，为RSM的高效开发以及RP在食品工业中的应用提供了参考。
