水溶性米糠多糖的溶液流变学性能研究

以脱脂米糠为原料,提取、分离水溶性米糠多糖,以动态流变仪为主要实验仪器,研究了水溶性米糠多糖的流体力学性能和相关影响因素.研究结果表明,水溶性米糠多糖溶液是典型的非牛顿流体,表现为剪切稀化的流体性能,多糖浓度越高,溶液剪切稀化现象越严重.同时其多糖溶液的流体性能还受体系温度、剪切速率和pH值等因素的影响.     

马铃薯分离蛋白溶液的流变学性能研究

以新鲜马铃薯为原料．用等电点法提取马铃薯分离蛋白．研究了马铃薯分离蛋白的流体力学性能和影响因素。通过实验结果可以得出,马铃薯分离蛋白溶液表现为剪切稀化的流体性能,属于非牛顿流体。马铃薯分离蛋白溶液浓度越高,剪切稀化现象越明显。体系的温度、剪切时间和溶液的配制时间对马铃薯分离蛋白溶液的流体性能都有影响。     

米糠健康食品的研究

以稳定化米糠为原料,研究了天然水溶性稻米营养素和稻米浓缩纤维的制取工艺.结果表明,该工艺具有全利用、全天然和清洁生产的特点,而且水溶性稻米营养素富含米糠的优质蛋白、脂肪、多糖以及众多生理活性物质.     

热稳定米糠粕和米糠低温浸出粕制备米糠蛋白的对比研究

为探讨热稳定米糠粕和米糠低温浸出粕制备米糠蛋白的差异,测定了两种原料所得米糠蛋白的乳化性、乳化稳定性、起泡性和泡沫稳定性,分析了热稳定米糠粕制得的米糠蛋白和米糠低温浸出粕制得的米糠蛋白的溶解性能差异和氨基酸组成变化,并利用差示扫描量热仪(DSC)研究了其蛋白质结构的差异。结果表明:两种原料制得的米糠蛋白的功能特性差别不大,但以热稳定米糠粕为原料制得的米糠蛋白的蛋白质含量低于以米糠低温浸出粕为原料制得的米糠蛋白的;热稳定米糠粕制得的米糠蛋白的溶解性比米糠低温浸出粕制得的米糠蛋白的溶解性差,胱氨酸含量的提高和蛋白质结构的变化可能是热稳定米糠粕溶解性相对较差的原因。     

米糠粗多糖对小鼠免疫调节功能影响研究

以脱脂米糠为原料提取四种多糖:高温及低温条件下蒸馏水提取水溶性多糖(HWSRBP、LWSRBP)、稀碱提取水溶性多糖(ASRBP)和稀碱提取水不溶性多糖(AISRBP)。采用小鼠灌胃实验,观察四种米糠多糖对正常小鼠免疫功能调节作用。结果表明:高、中剂量高温水提取米糠多糖、碱提水溶性米糠多糖能显著增强正常小鼠脾淋巴细胞增殖能力,增强正常小鼠腹腔巨噬细胞吞噬鸡红细胞能力,按照保健食品免疫调节作用评价程序规定,认为高温水提取米糠多糖、碱提水溶性米糠多糖对小鼠免疫功能具有调节作用。     

米糠蛋白乳化性能及其改性方法研究进展

天然米糠蛋白的乳化性较差，限制了其在食品工业中的应用，需采用合适的方法对其进行改性。文章以米糠为研究对象，总结了米糠蛋白的组成、乳化性能以及改性方面的最新研究进展，提出通过改进米糠蛋白的改性工艺，或利用融合不同高新技术来改善米糠蛋白的乳化性能，并以此扩展米糠蛋白的开发利用思路，加速米糠蛋白在食品及化妆品中的应用进程。     

复合蛋白酶(Protamex)提取米糠蛋白条件优化

以米糠为原料,利用复合蛋白酶(Protamex)提取蛋白。在提取过程中,以蛋白收率为指标,确定提取时间、提取温度、pH值和酶添加量4个因素对脱脂米糠蛋白收率的影响。经试验确定出复合蛋白酶法提取米糠蛋白的最佳条件为:提取时间3h、温度45℃、pH值6.0、酶添加量为400U/g,水解度为2.33%,经测定所用的米糠原料成分为蛋白质14.83%、脂肪22.94%、纤维素24.55%、水分8.84%。     

米糠蛋白研究

米糠是一种很好的蛋白质源。本文简单介绍米糠蛋白的成分和物理化学性质，以及米糠 蛋白的提取及影响因素。     

黄小米中水溶性膳食纤维提取工艺

黄小米米糠是生产黄小米的副产品,其含有丰富的膳食纤维,膳食纤维被称为继糖、蛋白质、脂肪、维生素、矿物质和水之后的“第七营养素”,其具有较强的持油、持水力,且具有增溶作用和诱导微生物作用,能预防和辅助治疗多种疾病.本文以黄小米米糠为原料,采用直接水浸提法提取水溶性膳食纤维,首先对影响提取率的因素:提取温度、提取液pH、提取时间、料液比进行了单因素实验,在单因素实验的基础上,采用L9(34)正交试验对黄小米米糠中水溶性膳食纤维提取工艺进行优化.并测定了最佳工艺提取的膳食纤维的持水力和溶胀力.结果表明:黄小米米糠中提取水溶性膳食纤维的最佳工艺条件为提取温度95℃、pH5.0,料液比1∶17mL/g,提取时间70min,可溶性膳食纤维的提取率为14.76％,持水率为7.4g/g,溶胀力为6.25mL/g.     

水剂法同步提取米糠蛋白与油脂的工艺研究

研究利用水剂法同步提取分离米糠蛋白与油脂,以米糠蛋白提取率为主要指标,通过单因素试验和正交试验优化,得到了水剂法提取的最佳工艺条件为料液比1∶12(g/m L)、p H 8.0、浸提温度45℃和浸提时间3.0 h。此条件下,米糠油与米糠蛋白的提取率分别为22.17%、54.29%。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the