不同加工方式对米糠粉食品配料理化特性的影响

为了改善米糠的理化特性,开发新型米糠食品配料,本文研究了挤压膨化、微波蒸煮和高温焙炒三种整体加工方式对脱脂米糠理化特性的影响。结果表明,脱脂米糠经过三种整体加工方式处理后,理化特性均得到改善,其中挤压膨化米糠具有最高的水溶性指数、吸水性指数、糊化度及分散稳定性。与未处理组相比,挤压膨化米糠水溶性指数、吸水性指数和糊化度分别提高了4.82%、18.92%和96.04%。同时,三种整体加工方式显著减少了米糠中还原糖和植酸的含量,而分析米糠的酚类物质和抗氧化活性时,发现高温焙炒显著增加了脱脂米糠中总酚含量及抗氧化能力,但挤压膨化降低了脱脂米糠中总酚含量和抗氧化能力。本研究可以为脱脂米糠作为糊粉类营养代餐食品配料的加工提供指导。     

米糠发酵富集γ-氨基丁酸技术研究

γ-氨基丁酸(Gamma aminobutyric acid,GABA)是一种天然活性成分,广泛分布于动植物体内。介绍了GABA的生理功能、制备方法、技术原理、在食品工业中的应用、市场需求分析以及在产业链发展中的地位与作用。对米糠进行深加工,制成富集GABA食品,实现了米糠资源的综合利用。作为新资源食品,对GABA的活性成分的进一步研究,具有巨大的发展潜力和应用价值。     

米糠多糖及米糠蛋白开发应用研究

本文对我国第一大宗粮食—稻谷加工副产品米糠中多糖及蛋白的理化性质、制备方法和生物活性等进行了研究.着重运用一些生物技术对米糠中具有增强免疫作用活性多糖、活性脂多糖以及米糠蛋白和功能肽的研究,最后对米糠开发食品应用前景和关键技术进行了分析.     

米糠深加工技术的分析与评价(Ⅰ)--米糠制油及脱脂米糠的利用

米糠富含脂质、蛋白质、矿物质、维生素等多种营养物质,是一种具有很大潜力的食品资源、化工原料和药物原料.对米糠制油技术及脱脂米糠的利用技术进行了综合性评述,为米糠的综合开发利用提供参考.     

米糠作为食品原料的品质评价

米糠作为食品原料对其品质要求比较严格。本文对五种不同陈化度的稻谷所碾出米糠的风味和理化指标进行评价，选择了适于作为食品原料的米糠。通过贮藏实验，摸索出了对米糠进行稳定化处理以防止苦味的产生的一般性规律，以期能够对米糠应用于食品的生产有所帮助。     

2006年中国西南区功能性食品配料应用技术研讨会在长沙举办

为正确引导广大食品业者从专业化角度正确认知和合理使用功能性食品配料，与国内咸式食品业界同仁共同交流、分析并解决功能性食品配料在实际使用过程中存在的问题，2006年功能性食品配料应用技术研讨会于2006年5月22-23日在长沙举行。     

米糠营养成分分析及其在鲍鱼饲料中的应用价值研究

探讨米糠作为鲍鱼饲料配料的可行性,以提高米糠利用价值。对米糠基本营养组成、氨基酸组成、脂肪酸组成及矿物质元素含量进行测定,分析其营养价值,并将其与鲍鱼肉、鱼粉、海带进行对比。结果显示,米糠中富含17种氨基酸,其中必需氨基酸、酸性氨基酸、呈味氨基酸相对含量分别为33.99%、25.99%和48.42%,均与鲍鱼肉、鱼粉、海带相对含量相似。米糠中单不饱和脂肪酸和多不饱和脂肪酸相对含量均明显高于鲍鱼、鱼粉和海带。米糠中矿物质元素种类丰富,其中Mg含量高达3 600mg/kg。米糠中营养组成能较好满足鲍鱼生长需求,其在鲍鱼饲料中具有较大的应用潜力。     

米糠的加工利用

本文详细叙述了米糠的加工方法。(1)米糠稳定化技术:保留米糠含有的油脂、蛋白质等有价值的物质,除去有害物质或停止其活性;(2)米糠分级工艺:除去较多的纤维颗粒,分离出蛋白质或富有蛋白质的颗粒。对影响米糠和米糠产品用于食品和饲料的因素,从风味和色泽、功能性质、营养性质等方面进行了分析。在利用方面,重点介绍了米糠、糠粉和胚“潜在”食品的用途。     

功能性食品配料应运而生

功能性食品配料包括糖醇.膳食纤维、多不饱和脂肪酸、磷脂、活性肽和活性蛋白,药食同源的中药,动植物提取物等种类.与普通食品配料相比,功能性食品配料还可为食品提供各种独特的生理功能.功能性食品配料的出现充分满足了消费者追求健康的价值需求和功能性食品的发展需求,并迅速成为食品配料行业中最有发展潜力的领域.本文选取目前市场中应用最为广泛的几类功能性配料产品,就其性能应用等方面内容进行了详细介绍.     

“44场新产品新技术发布会”唱响行业科技创新与发展创业的主旋律

<正>本届展览会紧紧围绕食品添加剂和配料行业科技创新、发展创业、食品安全及食品添加剂的合理使用等当前行业和社会最关心的问题,开设了44场新产品新技术发布会,共发表论文50余篇。新产品新技术发布会具有领先科技研发成果,有很强的可操作性,为行业企业提供了有效的解决方案,也为众多年轻创业者提供了难得的机会。从本届展会的新品发布的内容来看,利用食品添加剂的复配技术和制剂化产品为各类食品提供配套的应用技术服务和解决方案渐成主流;功能性食品配料的开发和应用适应了人们日益注重健康的潮流,益生菌、天然着色剂、婴幼儿配方乳粉配料、玛咖粉、膳食纤维、微生物营养源产品等在食品中的应用技术亦是新品发布的亮点;     

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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.     

Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

Polymers intended for food contact use have been analysed for organic residues which could be attributed to a range of substances employed as polymerization aids (e.g. initiators and catalysts). A wide range of polymers was extracted with solvents and the extracts analysed by gas chromatography-mass spectrometry (GC-MS). The overwhelming majority of substances identified were not derived from aids to polymerization but were oligomers, additives and adventitious contaminants. However, a small number of substances were identified as initiator residues. These included tetramethylsuccinonitrile (TMSN) which was observed in two polymers and it derived from recombination of two azobisisobutyronitrile (AIBN) initiator radicals. Methyl benzoate, benzoic acid, biphenyl and phenyl benzoate were detected in one poly(methyl methacrylate) sample and in two polyvinylchlorides and they are thought to be derived from benzoyl peroxide initiator. TMSN was subsequently targeted for analysis of poly-(methyl methacrylate) plastics using proton nuclear magnetic resonance spectrometry (¹     

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

Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.     

Focus on China's Paper Industry

In the English section of this issue, 〈China Paper Newsletters〉 will introduce ＂National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the ＇13th Five-Year Plan＇＂, ＂2013 Annual Report of China＇s Paper Industry＂, and news of projects and other policies.     

Listen to downstream & search for innovation

正Nowadays,textile enterprises are all taking efforts in transformation and upgrading,like improving producing capacity and optimizing production structure to face market downturn.It claimed a higher request to the standard of textile equipments.In the upcoming of ITMA ASIA+CITME 2014exhibition,this magazine have interviewed several branch associations and a series of relative enterprises,to summarize industrial developing status