脱脂芝麻粕稳定高内相乳液的制备及特性

分别以去皮和带皮脱脂芝麻粕为稳定剂制备了高内相乳液(HIPEs),研究了该乳液的基本性质,探讨了脱脂芝麻粕添加量、油相体积分数、体系pH以及离子浓度对HIPEs微观结构、粒径及流变性质的影响。结果表明:油相体积分数为0. 75时,去皮和带皮脱脂芝麻粕稳定HIPEs的最低添加量分别为5. 0%和3. 0%;去皮和带皮脱脂芝麻粕添加量为5. 0%时,其稳定HIPEs的最高油相体积分数分别为0. 75和0. 85;脱脂芝麻粕在中性pH以及添加适量NaCl下,制备的HIPEs更稳定。流变性质研究表明,HIPEs内部存在以弹性为主的凝胶网络结构,随着脱脂芝麻粕添加量的增大,HIPEs粒径逐渐减小且呈均匀分布,黏弹性能逐渐增大。     

核桃粕、核桃仁酶解物抗氧化活性的研究

比较核桃粕、核桃粕蛋白提取物、核桃仁、去皮核桃仁、脱脂核桃仁和脱脂去皮核桃仁酶解物的抗氧化活性。结果表明,各样品酶解物还原力大小顺序为：核桃仁〉核桃粕蛋白提取物〉核桃粕﹥脱脂核桃仁〉去皮核桃仁〉脱脂去皮核桃仁。当底物浓度为10 mg/mL时,核桃仁直接酶解物的还原力达到谷胱甘肽的79.74%。ORAC值大小顺序为：核桃仁〉脱脂核桃仁〉核桃粕蛋白提取物〉核桃粕〉去皮核桃仁〉脱脂去皮核桃仁。核桃仁直接酶解物的ORAC值最大,为1560.75 μmol Trolox equivalent/g Peptide,与等质量的谷胱甘肽的ORAC值相当。各样品对H2O2诱导PC12细胞损伤均有保护效果,其中核桃仁直接酶解物的保护效果最好,当底物浓度为0.10 mg/mL、0.25 mg/mL和0.50 mg/mL时,均比其它样品的细胞存活率高,分别为72.64%、90.43%和84.98%;当底物浓度为1.00 mg/mL时,脱脂核桃仁酶解物的保护效果最好,细胞存活率为85.11%。     

火麻仁蛋白与大豆蛋白的营养评价及比较

为明确火麻仁蛋白的基本组成及营养价值,以大豆蛋白为参比,对脱脂火麻仁粕蛋白质含量、矿物质元素、氨基酸构成以及蛋白质营养价值（如必需氨基酸比值、氨基酸比值系数、氨基酸比值系数评分、氨基酸评分、化学评分、必需氨基酸指数、营养指数、预测生物价）进行了评价比校,为火麻仁蛋白的开发和应用提供数据参考。结果表明:脱脂火麻仁粕的钾钠比为大豆的7.5倍,其Cu、Fe、P、Zn、Mg、Mn元素含量均高于大豆。而脱脂大豆粕和脱脂火麻仁粕的蛋白质含量分别为40.23%和62.61%、总氨基酸含量分别为1065.67 mg/g蛋白和1174.58 mg/g蛋白、必需氨基酸含量占比分别为40.02%和41.68%。同时,火麻仁蛋白必需氨基酸指数为106.23、营养指数为66.50、预测生物价为104.72,营养价值更加接近理想蛋白模式。由此可见,脱脂火麻仁粕的营养价值堪比脱脂大豆粕,可以作为一种新型的植物蛋白资源来供产业的开发和应用。     

脱脂芝麻粉及芝麻蛋白粉的性能研究

本文探讨了由不同脱脂条件所制得的芝麻粉及芝麻蛋白粉的性能。结果显示，不同的脱脂芝麻粉及蛋白粉之间均有差异。压榨油饼粉及溶剂浸出后的油粕粉和其蛋白粉有较好的食用物理性能。在食品加工业上具有良好的应用前景。     

芝麻粕蛋白酶法提取工艺优化及组分分析

为了综合利用芝麻粕资源,以芝麻粕为原料,利用硬脂酸、吐温80、十二烷基硫酸钠三种表面活性剂对其进行脱脂处理,再采用水剂法去除表面活性剂,最后利用中性蛋白酶、碱性蛋白酶和木瓜蛋白酶对芝麻粕蛋白进行水解,以芝麻粕蛋白溶出率为考察指标优选出最佳水解酶。在此基础上,通过单因素试验和正交试验对酶解工艺条件进行优化,并利用2,4-二硝基氟苯柱前衍生高效液相色谱法分析水解物成分。结果表明,吐温80脱脂效果最好,芝麻粕脱脂率达93.49%;碱性蛋白酶为最佳水解酶,其最佳酶解条件为料水比1∶10（g∶mL）、酶解温度50 ℃、加酶量0.04%、酶解时间3.0 h。在此最佳酶解条件下,芝麻粕蛋白溶出率为88.94%。水解物中含有20种氨基酸,其中8种人体必需氨基酸含量高于FAO/WHO的推荐值。     

高蛋白脱脂核桃粉生产技术研究

主要对高蛋白脱脂核桃粉生产工艺流程中的去皮、脱脂、磨浆以及喷雾干燥这四个关键的生产步骤进行了研究,结果表明,用0.1%CaCl_2与0.5%NaOH的复合碱液63℃浸泡核桃仁5min,采用高压小流量清水枪喷淋并结合鼓泡式水流冲击与超声波振荡,三效联合冲洗去皮的方法,对核桃仁损伤程度较小,去皮效果最好,去皮率达97%:核桃仁经两级压榨,饼中残油≤16%;压榨后的核桃粕经两次磨浆,蛋白质的总溶出率为87.63%;控制喷雾干燥过程中进风和出风温度分别为200～230℃、85～90℃,制得的核桃粉水溶性可达95.2%.经本工艺可制备核桃味浓郁,蛋白质含量高于35%,脂肪含量小于26%的高蛋白脱脂核桃粉. ,结果表明,用0.1%CaCl_2与0.5%NaOH的复合碱液63℃浸泡核桃仁5min,采用高压小流量清水枪喷淋并结合鼓泡式水流冲击与超声波振荡,三效联合冲洗去皮的方法,对核桃仁损伤程度较小,去皮效果最好,去皮率达97%:核桃仁经两级压榨,饼中残油≤16%;压榨后的核桃粕经两次磨浆,蛋白质的总溶出率为87.63%;控制喷雾干燥过程中进风和出风温度分别为200～230℃、85～90℃,制得的核桃粉水溶性可达95 2%.经本工艺可制备核桃味浓郁,蛋     

连续提取膜分离生产高纯大豆分离蛋白

低温大豆粕粉用酸碱溶液连续提取，生物法脱脂、脱酶、经膜分离浓缩提纯去除杂质，再经过改性，生产出性能优异大豆分离蛋白。     

不同品种脱脂核桃粉营养成分及功能特性的研究

核桃中含有丰富的蛋白，为了探讨不同品种脱脂核桃粉的营养成分和功能性，以新新2号、新早丰、扎343、新温81和新温185为原料，对其化学基本成分、氨基酸、蛋白质二级结构、乳化性、起泡性、持水力、持油力和动态流变特性进行了研究。试验结果表明，新新2号脱脂核桃粉中水分、粗多糖、Mg、Fe、Zn、Cu含量最高，灰分含量最低；新早丰脱脂核桃粉，蛋白质含量最低；扎343核桃粕Se、脂肪、必需氨基酸含量最高；新温81脱脂核桃粉蛋白质、灰分、Ca、总氨基酸含量最高，脂肪、粗多糖含量最低；新温185脱脂核桃粉的水分、总氨基酸含量最低；脱脂核桃粉中含有较高的谷氨酸含量（6.30%～8.13%），二级结构均以β-折叠为主；5种核桃粕粉起泡性都较低，乳化稳定性都较高；持水力和持油力最高的品种都为新新2号；动态流变特性测定结果表明，不同品种核桃粕粉的储藏模量（G′）、损失模量（G′′）以及黏度均呈现出不同的变化趋势，其中新温185的G′、G′′和黏度最大，扎343次之，新温81最小。     

芝麻蛋白的溶解性和乳化性的研究

采用碱性提取和等电点法分离出芝麻蛋白，并对其溶解性和乳化性进行了比较系统的研究，测定了不同浓度、ｐＨ值、离子强度和温度条件下的溶解性和乳化能力和乳化稳定性，探讨了芝麻蛋白在不同条件下溶解性和乳化性的变化规律，为开发和利用芝麻蛋白提供理论依据。     

酱油用大豆粕的生产实践

酱油的酿造一般选用非转基因的有机脱脂大豆粕作为主要原料,大豆粕生产对原料大豆清理除杂的要求较严格,同时在工艺过程中应尽量避免或降低蛋白质变性。旨在为生产合格的酱油用大豆粕提供参考,对生产低变性脱脂大豆粕的工艺流程及相关参数进行总结。通过比较食用大豆粕和酱油用大豆粕的质量指标发现,采用低变性脱脂大豆粕生产工艺可生产出合格的酱油用大豆粕。     

莜麦方便营养粉的研制

研究开发了莜麦深加工产品的工艺、配方．选择芝麻、大豆、活性钙等为营养强化剂，以莜麦为主要原料，经过制粉、挤压膨化、粉碎、混合调配、包装等工艺生产新型方便食品——莜麦营养粉．产品配方为：莜麦４２．０％，大豆１４．０％，黑芝麻８．０％，蔗糖３４．０％，羧甲基纤维素钠０．２％，活性钙０．２％，无机盐等适量．该产品香甜可口，营养丰富，食用方便，是一种值得推广的营养方便食品．     

Preparation and characterization of a protein hydrolysate from an oilseed flour mixture

A novel protein hydrolysate was prepared from the mixture of oilseed flours (soybean, sesame and peanut) and determined physicochemical & functional properties along with comparison of individual oilseed flour hydrolysate of soybean. Mixed flour obtained from oilseed flours viz. soybean, sesame and peanut by using calculated amounts in the ratio of 1.1:1.7:0.7, respectively was used as a starting raw material having balanced amino acid profile. Protein hydrolysates were prepared from mixed flour and soybean flour by a double enzyme treatment method to a level of 40% degree of hydrolysis. The dried protein hydrolysate prepared from the mixed flour had 72% crude protein. This protein was characterized by gel filtration chromatography and SDS-PAGE. Comparison of the amino acid profile of the protein hydrolysate from mixed flours and soyabean flours showed a significant increase in the former one with respect to amino acid contents usually deficient of single oilseed flour hydrolysate. The product is creamish yellow in colour and had a solubility of >90% over a wide pH range of 2–10. The mixed flour protein hydrolysate showed better functional attributes such as foaming, as compared to that from soybean flour alone.     

Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough

ABSTRACT: Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 °C were studied by determining fatty acid composition and conjugated dienoic acid (CDA), p -anisidine (PA), and free fatty acid (FFA) values. Concentration of sesame oil in frying oil was 0%, 10%, 20%, or 30% (v/v). Tocopherols and lignan compounds in the frying oil were also determined by high-performance liquid chromatography. As the number of fryings performed by the oil increased, linolenic acid content in frying oil decreased, and the decreasing rate was lower in frying oil containing sesame oil than in the oil containing no sesame oil. CDA and FFA values of frying oil increased during frying and their relative values to the initial value were lower in frying oil containing sesame oil than in the oil containing no sesame oil. This indicates that the addition of sesame oil improved thermooxidative stability of frying oil, possibly due to the presence of lignan compounds in sesame oil. Tocopherols and lignan compounds in frying oil decreased during frying. As the amount of sesame oil in frying oil increased, degradation of tocopherols increased and lignan compounds degradation decreased. Tocopherols were suggested to protect lignan compounds in sesame oil from decomposition during frying.     

Nitrogen extractability and functional properties of defatted Erythrina variegata flour

Defatted Erythrina variegata flour was prepared from dehusked seed meal by hexane extraction of residual oil. The resulting flour had 403 g kg⁻¹ of protein as compared to 282 g kg⁻¹ in the whole seed-defatted meal. Nitrogen extractability of the defatted flour in water was not much influenced by the length of extraction period above 40 min, but an increased extraction was observed at a higher liquid to solid ratio up to a studied limit of 1:60; the optimal ratio was found to be 1:30. The minimum of 26.9% nitrogen was extracted in the pH range 3.0–4.0 and maximum of 94.8% at pH 12. Addition of sodium chloride (0.1 or 0.5 M) broadened the pH range of minimum nitrogen extractability and shifted it toward a lower pH region. At both concentrations of sodium chloride, a marked increase in nitrogen extractability, in the pH range 3.0–7.0, was observed. Precipitation of protein from an extract of pH 10.0 was maximum (85.3%) at pH 4.75. A higher buffer capacity of the flour was observed in the acidic medium (0.195 mmol HCl g⁻¹ flour) than in alkaline medium (0.093 mmol NaOH g⁻¹). Water absorption and oil absorption values for the whole E. variegata seed flour and the dehusked, defatted flour were 1.81, 1.43 and 1.02, 1.52 kg kg⁻¹, respectively.     

COMPUTER OPTIMIZATION OF WEANING FOOD FORMULAS

Low cost protein/energy rich weaning foods suitable as supplements to human milk that satisfy the nutritional requirements for 6–12 month infants were designed for the Egyptian market. Three formulas were optimized with Brill Formulation Software using FAO/WHO weaning food recommendations. Selected least cost formulations included: Formula #1: 38.5% wheat flour, 19.4% cowpea flour, 14.8% sesame flour, 15% NFDM, 7.3% cottonseed oil and 5% sucrose; Formula #2: 23.3% wheat flour, 35.1% cowpea flour, 21.6% sesame seeds, 15% NFDM and 5% sucrose; Formula #3: 29.9% wheat flour, 35% cowpea flour, 16.6% sesame flour, 5.25% NFDM, 7.9% cotton seed oil and 5% sucrose. Each formula contained about 20% protein, 400 Kcal/100 g and sufficient amounts of essential amino acids. The extrusion process did not affect the nutrient composition of the weaning food formulas.     

Nitrogen extractability and buffer capacity of defatted linseed (Linum usitatissimum L.) flour

Defatted linseed flour was prepared from cold-pressed seed meal via hexane extraction of the residual oil, followed by removal of the major portion of the hulls through grinding and sieving (sieve size 0.25 mm). The resulting flour had 50% protein on a dry basis compared with 40% contained by the whole seed on an oil-free dry basis. Nitrogen extractability of the defatted flour in water was not influenced by the length of the extraction period but an increased extraction was observed at higher solid:liquid ratios up to the studied limit of 1:40. The smallest amount of nitrogen (20%) was extracted in the pH range 4.0–4.6 and the greatest (80%) at pH 12.0. Addition of NaCl (0.1–1.0 M) broadened the pH range of minimum nitrogen extractability and shifted it towards lower pH region. At higher concentrations (0.6 and 1.0 M) NaCl markedly increased nitrogen extractability in the pH range of 4.0 to 8.0. Precipitation of protein from an extract at pH 10.0 was maximum (77%) at pH 4.1. A higher buffer capacity of the flour was observed in the acidic medium (0.204 mmol HCl g^?1 flour) than in the alkaline medium (0.096 mmol NaOH g^?1 flour).     

Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates

Functional and electrophoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds (Lupinus mutabilis, cultivar H-6) were investigated. SDS-PAGE indicated presence of 13 and 12 subunits in the seed flour proteins and the protein concentrate, respectively. Lupin protein concentrate had good water and oil absorption and gelation properties. Solubility of lupin proteins was minimum at a pH of 4.0 but increased rapidly beyond pH 5.0. Foaming capacity of the protein concentrate could be improved by increasing concentration as well as by adding NaCl and was influenced by pH and incorporation of certain carbohydrates. Emulsion properties of lupin proteins were concentration and pH dependent. Moist heat improved the in vitro digestibility of the seed proteins. The seed flour as well as the protein concentrate did not have detectable trypsin, chymotrypsin, and α-amylase inhibitory activities.     

Some Functional and Utilization Characteristics of Sesame Flour and Proteins

Sesame defatted flour was prepared from dehulled seeds and the proteins extracted by isoelectric precipitation from an alkaline suspension of the flour. Temperature and pH effects on viscosity of a protein dispersion were measured using a Brookfield viscometer. Emulsifying capacity and emulsion stability were measured in mayonnaise and meat-type emulsions, respectively. Sesame flour was texturized by a simple method to produce a ground meat-like product with a hydration capacity of 380–440%. Sensory evaluation of meat loaves with 0–40% meat replaced by hydrated textured defatted sesame flour indicated no significant difference between samples. Viscosity of sesame protein dispersions at 90°C increased with increasing pH. The proteins did not form a self-supporting gel. Their emulsifying capacity proved to be relatively high when compared with traditional proteins.     

Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration

The protein content, solubility and functional properties of a total protein isolate prepared from sesame seeds (Kenana 1 cultivar) as a function of pH and/or NaCl concentration were investigated. The protein content of the seed was found to be 47.70%. The minimum protein solubility was at pH 5 and the maximum was at pH 3. The emulsifying capacity, activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH levels and salt concentrations. Lower values were observed at acidic pH and high salt concentration. The protein isolate was highly viscous and dispersable at pH 9 with water holding capacity of 2.10 ml H₂O/g protein, oil holding capacity of 1.50 ml oil/g protein and bulk density of 0.71 gm/ml.     

CHEMICAL CHANGES IN STORED TOASTED CRUDE CANOLA AND SESAME SEED OILS

'Alto'canola seed and sesame seed were toasted at 180, 200, 220, 240, and 260C, for 8 min or 10 min. As temperature increased, minor changes in fatty acid composition were observed. Darkness and blueness in canola oil increased with toasting temperatures up to 240C, and then decreased. The darkness, greenness and yellowness of sesame seed oil increased with increasing toasting temperature. The overall color of canola oil was significantly darker than that of sesame seed oil (α 0.05). 2-Thiobarbituric acid (TBA) numbers for both oils increased as toasting temperature increased. TBA numbers of the canola oil increased with extended storage time up to 4 weeks and then decreased. For sesame seed oil, TBA numbers also were influenced by storage time, but less change was observed than for canola oil. 2-Thiobarbituric acid reactive substances (TBARS) content of canola oil was significantly higher than that for sesame seed oil when TBA numbers were compared to the same treatment.