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微波处理对油菜籽品质的影响 被引量:4

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摘要 本文以油菜籽中硫甙含量、蛋白质在KOH中的溶解度以及有效赖氨酸作为指标,考察了微波处理对油菜籽品质的影响。结果表明:微波处理1min蛋白质溶解度为79.3%,有效赖氨酸含量为0.85%;微波处理2min,硫甙含量降到2.23mg/g,达到了饲喂标准,但蛋白质溶解度、有效赖氨酸含量都大副下降。
出处 《饲料广角》 2007年第18期31-33,共3页 Feed China
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  • 1田晓莉,李召虎,段留生,王保民,何钟佩.作物化学控制的研究进展及前景[J].中国农业科技导报,2004,6(5):11-15. 被引量:53
  • 2沈琼,张思光.我国油菜生产中科技进步与资源配置潜力分析[J].农业现代化研究,2005,26(5):358-361. 被引量:24
  • 3胡小泓,梅亚莉,李丹.微波处理油菜籽对油脂品质影响的研究[J].食品科学,2006,27(11):372-374. 被引量:25
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