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WRAL) TREE BS (ME, 4K, SKE) ARRAN, PRA, UA DART TEAL ES BE URES RENAN, SHARBIASH. rks30%, il “T3841 B£80-120-130-140-150°C , HRAFSEHE120r / min, A REERBEL8r / min, SAUCER 96.S9% AE AUEET 3H H257.85mg / gM ES.79mg /g, RBG RA SL GO7218 SRT ELUATE LZ, At KERMA RHR, FETE, BoE mR FAP, USERRA AUS. (HCN) eH Bi, MARAT, TARP PHCNA REBEL i, STARA, UPPER TTT ey RAR ER BES MEM, PSEA RI, FIFTY PRAMET OTC, PES IIREE PHCN ARRAS Yo fe, HORA LE 147 ~ 153°C, TERK 3B IV13.8% ~ 17.6%, SAFE I186~21 Ir / min, REE BIE N61.7~74.0r / min, ITER RATE AA BR Ai SPENCE ATE ET BE RE, 3 FEN SOLDER, AIBA EB ABT SBA DT PERRHSE, GRRE EMER. Ete ARBRE NER, Ree, BRE, AR PMILE Se BOL PATER, PIT fii, Hk, RRA, BR, Tea AMBRE. MIRE RSR CIR FROMEL, 2E BARRA. O Sex [1] B.D.Oomah, G. Mazza.Flaxseed proteins, a review. Food Chemistry, 1993, 48; 109-114. [2] PRE. WRN ES FELD IF ALA. PETA, 2004, 29 (6): 72-75. (3] OBR, RAH Sa ee to PR Lh 4h, 1999; 62-63, [4] Buia. FI, SRP SE TRA ICU Ee EE PRISER. tI TM, 2005, 26 (19); 46-50. (5) ERA, RHO. SABER SPR JOR PRL NRF, 2001; 235-239. [6] Ee, KF. DOP RARERS. Oh, GPA 4k, 2002: 54-57. (7) Wanasundara J PD, Amarowicz R, Kare M T, et al .Removal of cyanogenic glycoside of flaxseed meas. FoodChemistry, 1993, 15:263-266. [8] Janitha P D Wanasundara, Fereidoon Shahdi. Alkanol-ammonia—water / hexane extraction of flaxseed. FoodChemistry, 1993, 49 (3): 39-44. (9] Ee A, SAR TEAS BEIT EO TSE. AA %, 2006, 27 (12); 280-282. (iO) yefeats. AERA AL RAL IE. BT REAL HH, 2005, 17 (4): 61-65, (11) K T Maghusudhan, Narendra ngh. Effect ofheat treatment on the functional properties ofLinseed meal. Journal of Agricultural and Food chemistry, 1985, 33, 1222-1226. (12) UC), Sh BUM EE A OE A SMBH RAT AW, 2006, 32 (11); 63-67, (13) AER, EAH ARTA IB TERT LC AYRE. PW AREEH, 2004, 9 (6); 65-67. (1d) eH, FH, ERE, FRR E ill RATER, 2006, 22 (10); 130-133. (1S) ee. TEMA AANA Ne RIT TSE. A %, 2005.