增稠剂对速冻水饺冻痕率影响的研究

复合使用魔芋胶、海藻酸钠、瓜儿豆胶、黄原胶,针对速冻水饺品质进行改良,通过响应面分析法优化增稠剂添加量,并分析其协同作用。从结果来看:在影响冻痕率方面,增稠剂的影响次序自小到大分别为黄原胶、海藻酸钠、瓜儿豆胶、魔芋胶;协同作用最为突出的是瓜儿豆胶和海藻酸钠,其次为瓜儿豆胶和黄原胶。海藻酸钠、黄原胶、瓜儿豆胶、魔芋胶添加量分别为0.034%、0.024%、0.033%、0.023%时,速冻水饺冻痕率为13.5%。     

结冷胶与卡拉胶/魔芋胶的复配机理研究

本文主要研究了不同KC、lNaCl浓度对结冷胶、κ-卡拉胶、魔芋胶复配体系凝胶强度的影响。实验结果显示:在一定浓度范围内,KCl使结冷胶与卡拉胶复配体系的凝胶强度基本为两者单体自身的凝胶强度之和,而NaCl则使两者具有一定的协同作用。魔芋胶与卡拉胶的协同作用是建立在卡拉胶先形成有序结构的基础上。通过对实验结果的分析,提出了结冷胶与卡拉胶/魔芋胶复配体系可能的凝胶协同机理。     

离子对结冷胶凝胶温度及强度的影响

主要研究了不同浓度的钙、镁、钾、钠离子对结冷胶凝胶温度及强度的影响;不同浓度的结冷胶与离子对凝胶强度的影响;当钙、镁、钾、钠离子含量一定时,不同浓度的结冷胶对凝胶温度及强度的影响;钙离子和钾、钠离子对结冷胶凝胶是否有协同作用。结果表明,随着离子浓度的增加,凝胶温度先升高后降低,凝胶强度先增大后减小,在离子含量很少或很多时,结冷胶的凝胶温度和强度都很低。凝胶强度和温度随着结冷胶浓度的增加而增加。钙离子和钾、钠离子在促进结冷胶凝胶上无协同作用。     

天然大分子食品水溶胶的增稠性、粘弹性和协同作用

天然大分于水溶胶是一类重要的食品添加剂。本文综述了多糖类和蛋白质类天然大分了食品水溶胶在增稠性、粘弹性、胶凝化和协同作用等流变学方面的研究。     

食品增稠胶结构与性能关系的探讨

食品胶是用途广泛的食品添加剂,本文根据食品胶分子结构的特点,分析了不同品种食品胶增稠、胶凝、耐酸、耐盐、耐温及协同作用性质的根本原因,并对食品的实际应用提出了建议、列举了实例。     

κ-卡拉胶与魔芋胶复配胶的流变性能及其微观结构研究

研究κ-卡拉胶与魔芋胶(质量比为5.5:4.5)复配胶的流变特性,考察剪切速率、振动频率和温度等对复配胶流变特性的影响。研究结果表明:30℃时复配胶的储能模量G′高于κ-卡拉胶和魔芋胶单体胶的储能模量G′,其损耗模量G"低于κ-卡拉胶的损耗模量G",复配胶的凝胶性质更加明显。随着温度的升高,复配胶体系的G′始终大于G",具有典型黏弹性流体的特性。结构分析表明κ-卡拉胶与魔芋胶之间具有较好的协同作用,通过分子间氢键形成了以κ-卡拉胶网络结构为主,魔芋胶穿插其中的交联网络体系。     

CaCl_2协同可得然胶对高温鱼糜凝胶特性的影响

高温(100℃)处理会导致鱼糜制品凝胶品质发生劣化。以白鲢鱼糜为原料,通过测定鱼糜凝胶的质构特性、凝胶强度、持水性、白度和流变特性,研究可得然胶和氯化钙协同作用对121℃高温处理鱼糜凝胶品质的影响。结果表明,可得然胶的添加能够明显改善高温鱼糜制品凝胶劣化现象,氯化钙协同作用可进一步提高鱼糜制品的硬度、凝胶强度、白度和储能模量。当可得然胶添加量为0.4%,氯化钙添加量为0.6%时,所制得高温处理鱼糜制品具有较好的凝胶品质和热稳定性。     

表面活性剂的协同作用在造纸毛毯洗涤中的应用

表面活性剂LAS、OP-10、TX-10、AEO-9等对毛毯有一定的洗涤效果。不同表面活性剂混合后会产生协同作用,其CMC值(临界胶团质量分数)和表面张力值均小于各自表面活性剂组分的CMC值和表面张力值,使毛毯的洗涤效果大大增强。研究表明:几种表面活性剂在混合后表面张力最小,协同作用最显著的是LAS与AEO-9比例为1∶4的复配溶液。     

多糖胶对木薯淀粉糊冻融稳定性影响

为揭示多糖胶与淀粉之间产生协同作用机理,采用Branbender粘度计和扫描电子显微镜探讨四种多糖胶对木薯淀粉糊性质影响.结果表明,瓜尔胶使木薯淀粉糊起始糊化温度降低,而峰值粘度、崩解值和回生值及终值粘度都有显著提高;海藻酸钠对木薯淀粉糊峰值粘度和崩解值有明显提高,并在一定程度上降低糊的起始糊化温度;魔芋胶和阿拉伯胶使...     

用于乳制品中的亲水性胶体

1)刺槐豆胶又称角豆胶 ,是从角豆中取得 ,由Ｄ -吡喃甘露聚糖基主链和Ｄ -吡喃甘露聚糖基侧链所构成 ,比例为 4∶1.刺槐豆胶用于冰淇淋生产中 ,能使产品产生稠度、细腻度和咬嚼性 ;在软干酪的生产过程中 ,能加速凝乳的形成 ,减少固体损失 ,而且与黄原胶有一定的协同作用。天然的剌槐豆胶只能溶于热水 (高于 86℃ ) ,而采用特殊工艺生产的冷水可溶的刺槐豆胶 ,可作为稳定剂和增稠剂应用于软冰淇淋、冷冻甜点、新鲜干酪等产品的加工。2 )瓜尔豆胶瓜尔豆胶是豆科植物瓜尔豆种子中的胚乳多糖 ,是一种半乳甘露聚糖 ,耐酸性不强。瓜尔豆胶在冷水中…     

In vivo assessment of herb-drug interactions: possible utility of a pharmacogenetic approach?

Herbal medicines are frequently used in combination with conventional drugs and interactions are likely to be more common than those which manifest clinically. Pharmacokinetic interactions mediated by drug-metabolizing enzymes or transporters are involved in many herb-drug interactions. Polymorphisms in the genes for these enzymes and transporters may influence the interactions mediated through these pathways. Herb-drug interactions can be identified in vivo using the herbs with individual probe drugs or drugs with a narrow therapeutic index. A probe drug cocktail approach offers a more efficient screening procedure. If potential interactions are studied in subject groups with different genotypes, more definitive information can be obtained. The selection of genotype groups to study should depend not only on the major enzymes or transporters involved in the disposition of a drug, but also on alternate pathways which may become more important in subjects with reduced activity in the primary pathway, and the pathways for pharmacodynamic effects should also be considered for some drugs. Some genotypes may only be found in certain ethnic groups. Currently, the pharmacogenetic approach has been used mainly to study drug-drug interactions so there is considerable potential to extend this to the study of herb-drug interactions in vivo.     

多酚-蛋白质共价作用及其对食品体系的影响研究进展

近年来多酚与蛋白质间的相互作用及其对食品体系的影响受到人们的极大关注。按作用方式可将多酚与蛋白质之间的相互作用分为非共价作用和共价作用。有关非共价作用的研究较完善,相比之下共价作用的研究报道非常少。为推动对食品体系中多酚与蛋白质共价作用的研究,在广泛查阅文献的基础上,本文综述了多酚与蛋白质共价结合的机理、影响因素以及这种结合对食品体系感官特性、功能与营养特性、安全性的影响,并进一步提出了有关食品体系中多酚与蛋白质共价作用今后的研究方向。     

A critical evaluation of drug interactions with Echinacea spp

Accurate information concerning drug-herb interactions is vital for both healthcare providers and patients. Unfortunately, many of the reviews on drug-herb interactions contain overstated or inaccurate information. To provide accurate information on drug-herb interactions healthcare providers must account for product verification, dosage, medicinal plant species, and plant part used. This critical review assessed the occurrence of drug interactions with one of the top selling botanical remedies, echinacea including Echinacea angustifolia, E. pallida, and E. purpurea. Only eight papers containing primary data relating to drug interactions were identified. Herbal remedies made from E. purpurea appear to have a low potential to generate cytochrome P450 (CYP 450) drug-herb interactions including CYP 450 1A2 (CYP1A2) and CYP 450 3A4 (CYP3A4). Currently there are no verifiable reports of drug-herb interactions with any echinacea product. However, further pharmacokinetic testing is necessary before conclusive statements can be made about echinacea drug-herb interactions. Given our findings, the estimated risk of taking echinacea products (1 in 100,000), the number of echinacea doses consumed yearly (> 10 million), the number of adverse events (< 100) and that the majority of use is short term, E. purpurea products (roots and/or aerial parts) do not appear to be a risk to consumers.     

谷物中多酚与多糖之间相互作用的研究进展

由于谷物中多酚与细胞壁多糖相互作用的束缚使得多酚在谷物细胞壁中的释放受到阻碍,因此破坏多酚与多糖的相互作用成为促进多酚释放的有效途径。本文综述了谷物中多酚与细胞壁多糖之间的非共价相互作用与共价相互作用。共价相互作用,如酯键、醚键以及糖苷键;非共价相互作用,如氢键和疏水相互作用。本文还介绍了能够破坏多酚与细胞壁多糖相互作用的多种加工方式,如发芽等非热加工和挤压等热加工,以期为提高谷物中多酚的利用提供理论基础。     

Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds

The objective of this study was to investigate the influence of conventional and ultra-high-pressure homogenization on interactions between proteins within drained rennet curds. The effect of fat content of milk (0.0, 1.8, or 3.6%) and homogenization treatment on dissociation of proteins by different chemical agents was thus studied. Increasing the fat content of raw milk increased levels of unbound whey proteins and calcium-bonded caseins in curds; in contrast, hydrophobic interactions and hydrogen bonds were inhibited. Both homogenization treatments triggered the incorporation of unbound whey proteins in the curd, and of caseins through ionic bonds involving calcium salts. Conventional homogenization-pasteurization enhanced interactions between caseins through hydrogen bonds and hydrophobic interactions. In contrast, ultra-high-pressure homogenization impaired hydrogen bonding, led to the incorporation of both whey proteins and caseins through hydrophobic interactions and increased the amount of unbound caseins. Thus, both homogenization treatments provoked changes in the protein interactions within rennet curds; however, the nature of the changes depended on the homogenization conditions.     

Protein–protein interactions of a whey–pea protein co-precipitate

The aim of this study was to investigate the mechanisms behind protein–protein interactions in a co-precipitate of whey protein isolate (WPI) and pea protein isolate (PPI). A co-precipitate and blend, consisting of 80% WPI and 20% PPI, were compared. Covalent disulphide interactions were studied by blocking of free thiols with N-Ethylmaleimide (NEM), while electrostatic interactions were studied in systems with 0.5 m NaCl and hydrophobic interactions with 0.2% SDS. Protein solubility, stability and secondary, tertiary and quaternary protein structures were analysed. Co-precipitation did not introduce different protein–protein interactions than the direct blending of proteins. SDS affected solubility (P < 0.05), secondary and tertiary structure. However, the effects of NEM and NaCl were significant greater (P < 0.05) on the same parameters and thermal stability, especially when combined (P < 0.01). Thus, the protein–protein interactions in a whey–pea co-precipitate and protein blend consisted of disulphide bonds and electrostatic interactions.     

Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties

Herring surimi was held at 10°C for 0 to 24 hr, then heated at 90°C for 30 min. Rigidity, shear stress and shear strain at failure increased with holding time at 10°C, and the values of shear strain were 2.0 when setting time was > 3 hr. Electrophoresis revealed three types of protein-protein interactions involved in the formation of myosin polymers during setting at 10°C and/or subsequent heating at 90°C. The interactions included covalent, nondisulfide interactions; disulfide bonds and noncovalent interactions. The contributions of each type of protein-protein interaction to the formation of myosin polymers varied with setting time. Variations in the types of interactions were related to physical/chemical properties.     

Health-related Interactions of Phytochemicals

ABSTRACT: Interactions between phytochemical components often modify the pharmacological effects of botanical dietary supplements, functional foods, or drugs. These interactions can either potentiate the effect of bioactive phytochemicals or interfere with their activity. This review defines and explores 2 types of phytochemical interactions: endointeractions that occur between components within a plant species and exointeractions that occur between components from different plants or between plants and synthetic drugs. Exointeractions and endointeractions between and within the complex mixtures of phytochemicals may have a profound effect on human health. Few well-characterized interactions were shown to affect a wide range of biological processes such as metabolism, bioavailability, solubility, cellular uptake and efflux, and body clearance. Phytochemical interactions may explain the health effects of regional diets, undesirable side effects of drugs, and inconsistent performance of dietary supplements. Better understanding of health-related phytochemical interactions should lead to a more sophisticated, holistic approach to disease prevention and treatment.     

药物代谢性相互作用

当前绝大多数患者都有多药合用的情况,药物相互作用所致的不良反应日趋严重,是医患双方均应认真考虑的一个重要且现实的问题。其中,以前知之甚少的药物代谢性相互作用更是关注的热点。认识药物代谢的酶学基础,了解药酶的常见底物、诱导剂和抑制剂,合理选用同类药品,能避免有害药物代谢性相互作用的发生。本文对药物代谢性相互作用的研究进展作一综述,以冀引起医务人员的重视,将药物因代谢性相互作用所致的不良反应减少到最低限度。     

Wine microbiome: A dynamic world of microbial interactions

Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.