Study On Effection To Rapeseed Meal Nutritive Value By Heat Treatment And Different Oil-refining Technique

In the trial, the change of the nutritive value of rapeseed meal from heat treatment and oil-refining technique were studied with same batch and same variety rapeseed. The trends models of treatment condition main factor and character index were built, consequences follow from this:Chapter 1: Effection to Nuritive Value of Rapeseed Cake(Meal)from heat treatment.In the trial, the effection to de-fat rapeseed meal from heat treatment factors was studied, regression prediction models were established between PS, NDF and PDIV, and they were tested with pratical samples.the results showed: (1)The temperature 100℃won’t affect PS and contents of NDF, PDIV will rise with heat treatment in 2h; PS and contents of NDF mismatched the standards when samples were processed 5h in the temperature 140℃, it is that the quality of rapeseed meal will be broken; It will produce destructive effect to rapeseed meal for 1h in the temperature 160℃; (2)Temperature and time all affect three indicators, but the impact of temperature for quality is higher than the one of time; (3)there are strong correlations between PS, NDF and PDIV.Chapter 2: Study on Effection to Nuritive Value of Rapeseed Cake(Meal)from Three different Oil-refining Technique.Comparatively studied the normal composition of nutrition, contents of toxins , protein solubility (PS), contents of neutral detergent fiber(NDF) and protein digestibility in vitro(PDIV) of rasepeed cake(meal) from the same variety rasepeed and three different oil-refining technique—traditional hot pressing-expansion technique, dehulling-cold pressing-expansion and dehulling-hot pressing-expansion, the results showed: compared to the rasepeed cake(meal) from traditional hot pressing-expansion technique, the rasepeed cake(meal) from dehulling-cold pressing-expansion was increased in protein and amino acid, and greatly increased in the digestibility of rasepeed cake(meal), the quality was improved. When the detoxification technique was used, contents of toxins was reduced greatly. Generally speaking, the quality of the rasepeed cake(meal) from dehulling-cold pressing-expansion detoxification technique is superior to that from traditional hot pressing-expansion technique, that of dehulling-hot pressing-expansion detoxification technique is in a second place.the trial showed, thiourea ultraviolet method can’t be used to detect contents of toxins from new detoxication technique.Chaper 3: the contents of Small Peptide of rapeseed meal from different oil-refining technique and the response in the digestive tract of dorking.In the trial we improve liu guo hua’method (2005)—testing the small peptide by HPLC, replace the VB12(MW:1300) with Bacitracin(MW:1423), and rebuild the standard curve, and the contents of water-solubility peptide in rapeseed from different oil-refining technique and the release characteristic of small peptide in the digestive tract of dorking were studied.the result showed: dehulling, cold pressing-expansion/hot pressing-expansion and detoxication could affect the contents of small peptide a little, enzymolysis can affect it immensely, it could break up the macromolecule peptide chain to micromolecule, the dorking trial showed, detoxication could enhance release of small peptide in the digestive tract of dorking.