共查询到20条相似文献,搜索用时 15 毫秒
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菊芋块茎富含菊糖,是制备低聚果糖(Fructooligosaccharides,FOS)的主要原料之一,新鲜菊芋块茎直接酶法加工用于功能性糖浆的制备可以丰富菊芋综合加工的应用。本研究以新鲜菊芋块茎为原料,通过系统研究菊芋内源酶、菊粉内切酶、葡聚糖内切酶、木聚糖酶、聚半乳糖醛酸酶和单宁酶在鲜菊芋酶法加工制备低聚果糖糖浆中的作用规律和酶解效果,建立并优化了酶法制备低聚果糖糖浆的工艺。结果表明,最优酶解工艺如下:菊芋浆在50℃和pH5.0条件下,加入0.08 U/g单宁酶酶解4 h,再加入0.08 U/g葡聚糖内切酶、0.08 U/g木聚糖酶、0.07 U/g聚半乳糖醛酸酶和12 U/g菊糖内切酶组合酶解8 h,酶解液浓缩2倍后获得低聚果糖糖浆成品。成品中低聚果糖和单宁的含量分别为53.72和3.11 g/L,DPPH自由基清除率、羟基自由基清除率和总抗氧化能力分别为82.23%、30.47%和2.78μmol/mL。以制备的低聚果糖糖浆为唯一碳源替代MRS培养基中的葡萄糖,植物乳杆菌、嗜热链球菌和副干酪乳杆菌的生长速率较未经酶解的菊芋原浆作为MRS培养基的唯一碳源时,分别提高了33.33%... 相似文献
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高产胞外多糖的植物乳杆菌直投发酵菊芋泡菜的研究 总被引:4,自引:2,他引:2
采用自主研发的高产胞外多糖的植物乳杆菌直投式泡菜发酵剂制备菊芋泡菜,研究其发酵过程中泡菜液pH、总酸、活菌数、维生素C、氨基酸态氮和可溶性固形物含量的变化,同时探讨菊芋主要成分菊粉对植物乳杆菌生长的影响,并测定该菌胞外多糖的产量。结果表明,菊粉可促进植物乳杆菌的生长,37℃培养24 h,该菌胞外多糖产量高达471 mg/L。与自然发酵相比,直投发酵的菊芋泡菜各项指标均优于自然发酵,其泡菜液pH达到3.46、总酸含量达到0.36%,活菌数保持在4.3×108CFU/mL、维生素C含量为16.92%、氨基酸态氮含量为0.033%、可溶性固形物含量达到15%。得到的菊芋泡菜酸度适宜,呈诱人乳白色,活菌含量高,且富含植物乳杆菌胞外多糖,为老少皆宜的益生泡菜产品。 相似文献
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Vibe Bach Ulla Kidmose Anette K Thybo Merete Edelenbos 《Journal of the science of food and agriculture》2013,93(5):1211-1218
BACKGROUND: The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. RESULTS: Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi‐trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. CONCLUSION: A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable. © 2012 Society of Chemical Industry 相似文献
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使用产菊粉酶的酿酒酵母可实现一步法发酵菊芋生产乙醇.该试验以菊芋汁为发酵培养基,研究了起始糖浓度、无机盐、温度、种子培养基、接种量和氮源对高菊粉酶活酿酒酵母Y05-步发酵菊粉生成乙醇的影响.试验结果表明:(1)菊芋汁中最适起始总糖浓度为250g/L.菊芋汁含有的较多无机盐对乙醇发酵不但没有抑制作用,反而有促进作用;(2)最适乙醇发酵温度为37℃;(3)种子培养基中使用菊粉做为碳源有利于酿酒酵母Y05产生较多菊粉酶,进而促进其乙醇发酵;(4)最适乙醇发酵接种量为15%;(5)尽管菊芋汁是一个良好乙醇发酵培养基,但补加氮源仍是必要的.补加5.0g/L玉米浆可显著酿酒酵母Y05的提高总糖利用率、最终乙醇浓度和乙醇得率. 相似文献
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Edward R Farnworth 《Journal of the science of food and agriculture》1994,64(2):217-221
Weaned pigs were fed diets with added Jerusalem artichoke for 28 days. In a first trial, the pigs received raw tubers in addition to their normal ration. In a second trial, the pigs received dried Jerusalem artichoke (10–60 g kg-1) in the diet. Pigs eating the raw tuber had significantly increased body weight gains due to the consumption of the raw tuber, but significantly decreased feed efficiency. Adding dried Jerusalem artichoke to the diet significantly increased weight gains. Feed efficiency was improved, but not significantly. Faecal valeric acid concentration was significantly increased in animals eating Jerusalem artichoke. 相似文献
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该研究旨在探索黑菊芋多糖对便秘小鼠肠道功能及菌群多样性的影响。将KM小鼠随机分为空白组、模型组和黑菊芋多糖低(2.5 g/kg·bw)、中(5.0 g/kg·bw)、高(10.0 g/kg·bw)剂量组。连续14 d利用复方地芬诺酯诱导便秘小鼠模型,并从第8 d起开始多糖干预。计算小鼠6 h内排便粒数和肠墨汁推进率,采用Illumina MiSeq高通量测序技术对其肠道菌群16S rDNA基因进行分析。结果显示,与模型组相比,低、中、高剂量黑菊芋多糖能够增加小鼠黑便粒数(分别增加48.21%、98.21%和78.57%)和小肠墨汁推进率(分别增加67.34%、107.05%和87.08%),其中以中剂量效果最佳。中剂量组干预后,微生物多样性、丰富度以及厚壁菌门/拟杆菌比例和变形菌门丰度显著增加(p<0.05),并促进肠道有益菌乳酸菌属和栖粪杆菌属增殖(p<0.05)。因此,适量食用黑菊芋多糖有助于逆转便秘造成的肠道菌群紊乱,改善便秘症状。 相似文献
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Zalán Z Hudáček J Tóth-Markus M Husová E Solichová K Hegyi F Plocková M Chumchalová J Halász A 《Journal of the science of food and agriculture》2011,91(4):672-679
BACKGROUND: In the tubers of Jerusalem artichoke (Helianthus tuberosus L.) the main carbohydrate is the well‐known prebiotic inulin, which is a good growth substrate for gut microorganisms. Jerusalem artichoke tuber is traditionally consumed boiled or pickled rather than in fermented form. Lactic acid bacteria are traditionally used in the production of fermented foods; nevertheless their behavior and metabolite production are considerably influenced by the substrate. The purpose of this study was to investigate the growth and production of the most important sensorically and antimicrobially active metabolites of different Lactobacillus strains on Jerusalem artichoke juice. RESULTS: All investigated strains grew well (in the range 109 cfu mL?1) in the media. The organic acids (lactic acid, 110–337 mmol L?1; acetic acid, 0–180 mmol L?1; and succinic acid, 0–79 mmol L?1), hydrogen peroxide (0.25–1.77 mg L?1), mannitol (0.06–3.24 g L?1), acetoin and diacetyl production of strains varies not only according to the species but also from strain to strain, which will be demonstrated and discussed in the paper. CONCLUSION: Our results showed that lactobacilli can be used for the fermentation of Jerusalem artichoke, which in this form could be used, alone or mixed with other raw food material, as a new synbiotic functional food. Copyright © 2011 Society of Chemical Industry 相似文献
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通过热水法提取菊芋多糖,研究同一贮存方法下不同采收期内的菊芋多糖含量变化及同一采收期内不同贮存方法下菊芋多糖含量的变化。以葡萄糖为标准物,采用3,5-二硝基水杨酸法测定还原糖含量,标准曲线表明葡萄糖含量在测定范围内成良好线性,以葡萄糖为对照采用苯酚-硫酸法测定水解后的总糖含量,最大吸收波长为490 nm。结果表明,采收期对菊芋多糖含量有影响但其影响波动与贮存方法相比较小,贮存方法对菊芋多糖含量的影响较大。结论为10月27日前后是菊芋采收的最佳时期。其中沸煮2 min直接阴干方法是菊芋的最适宜贮存方法。 相似文献
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Scale‐up batch fermentation of bioethanol production from the dry powder of Jerusalem artichoke (Helianthus tuberosus L.) tubers by recombinant Saccharomyces cerevisiae 下载免费PDF全文
Shanmei Zou Yizhou Wang Meilin He Xiangyuan Deng Changhai Wang 《Journal of the Institute of Brewing》2016,122(2):261-267
This study is a first exploration of industrial bioethanol production from the dry powder of Jerusalem artichoke (Helianthus tuberosus L.) tubers by recombinant S. cerevisiae 6525. Scale‐up fermentation of bioethanol production from the dry powder of Jerusalem artichoke tubers by recombinant Saccharomyces cerevisiae 6525 was carried out at the scale of 50 and 500 L agitating fermentors. For the 50 L fermentor, 85.67 g/L of ethanol was obtained within 72 h of fermentation, and the ethanol yield was 90.1%. For the 500 L fermentor, the highest ethanol concentration of 77.00 g/L was achieved at 84 h, and the ethanol yield was 81.01%. These results indicated that a relatively high yield of ethanol could also be obtained from a scaled‐up fermentation of Jerusalem artichoke powder. Thus, it may be feasible to use a Jerusalem artichoke tuber feedstock to carry out ethanol fermentations using the recombinant S. cerevisiae 6525 for industrial production. Copyright © 2016 The Institute of Brewing & Distilling 相似文献
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Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical parameters investigated could explain the discolouration of the Jerusalem artichoke tubers. 相似文献
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目的 探究菊芋全粉添加量与米发糕品质特性之间的相关性。方法 在米发糕中添加不同比例(5%、10%、15%、20%、25%)的菊芋全粉,测定其贮藏过程(0、1、3、5、7 d)中感官品质、质构特性和体外消化特性等指标,探究菊芋全粉与米发糕品质指标之间的相关性。结果 与未添加菊芋全粉的米发糕相比,菊芋全粉的添加降低了米发糕的硬度、粘性和咀嚼性,感官评分从81.91下降到70.91,而米发糕抗性淀粉从26.02%增加至34.59%。菊芋全粉的添加能有效减缓米发糕在贮藏期间质构的劣变,贮藏第7d时,添加15%菊芋全粉的米发糕感官评分(80.83)高于对照组(66.57),且添加10%菊芋全粉的米发糕抗性淀粉高达42.23%。通过相关性分析,回复值、弹性和粘聚性是影响米发糕感官品质的主要因素,其中弹性与米发糕感官评分呈极显著负相关(P<0.01)。结论 添加菊芋全粉可有效提升米发糕的感官品质及抗消化特性,并能有效减缓米发糕在贮藏期间的质构劣变,同时也丰富了米发糕品种多样性,可为菊芋资源的开发和高值化利用、发糕制品的深度研究提供理论参考。 相似文献