大豆水解蛋白对乳酸菌增殖的促进作用

大豆分离蛋白经过Ａｓ１３９８中性蛋白酶水解后，得到大豆水解蛋白（ＳＰＨ）。在保加利亚乳杆菌的培养基中添加大豆水解蛋白，考察大豆水解蛋白对保加利亚乳杆菌的增殖作用的影响。结果表明，添加１％的大豆水解蛋白，能够使保加利亚乳杆菌的增殖速度提高将近一倍，展示了大豆水解蛋白不仅作为强化营养添加剂而且作为提高生产效率的一个因子在酸奶生产上的良好应用前景。     

镀镍液中微量铁测定的研究

研究了镀镍液中微量铁的测定方法。采用５－溴水扬基荧光酮（５－ＢＳＡＦ）为显色剂。在ｐＨ５．０～６．０介质中，Ｆｅ（Ⅲ）与５－ＢＳＡＦ，ＣＴＭＡＢ形成稳定的三元配合物。其最适测定波长在６０５ｎｍ。摩尔吸光系数ε_（６０５）＝１．４×１０５，有色溶液２ｈ内稳定不变，线性范围为０～７μｇ／２５ｍｌ，线性相关系数γ＝０．９９９７，加入回收率在９７．７％～１０３％之间。高含量的各种镀液成分以及２０余种物质不干扰测定。     

酶法从全酯大豆中同时制备大豆油和大豆水解蛋白工艺的研究

研究了酶法从全脂大豆中同时制各大豆油和大豆水解蛋白的工艺，水提过程的最佳工艺条件为固液比１：１０，温度４４℃，ｐＨ７．７０和提取时间３６ｍｉｎ。含油大豆蛋白进行两次有控制的酶解，得到等电点可溶大豆水解蛋白（ＩＳＳＰＨ）和稳定性低的乳化油。确定了转相法破乳的工艺条件，从乳化油分离得到纯度较高的大豆油。水解蛋白和油的得率分别达到７４％和６６％。探讨了等电点或可溶大豆水解蛋白的功能性质及其在食品中的应用。     

北方小油菜染色体核型研究

我国白菜型油菜北方小油菜冬，春不同生态型３个品种的染色体型研究结果表明，它们的染色体数皆为２ｎ＝２０，相对长度最短为６．７４％（门源油菜）最长为１５．７７％（关中油菜）。染色体核型公式为２ｎ＝２０＝１２ｍ＋６ｓｍ＋２５ｔ（２ＳＡＴ），３个品种冬，春生态型间的染色体臂比总数，着丝粒指数，最长与最短染色体比值及染色体组长度存在一些差异。     

AK糖与其他甜味剂混合使用时甜度和风味的评价

较系统地对ＡＫ糖，天冬糖，甜菊糖，甜蜜素和糖精钠在不同浓度下的相对甜度（ＲＳ）进行了测定，并采用相甜度经验公式ＲＳ＝ａ＋ｂ．ＥＳ＾ｃ来描述相对甜度和等甜蔗糖浓度（ＥＳ）之间的关系。通过测定ＡＫ糖分别天冬糖，甜菊糖，甜蜜素或糖精钠混用的协同效应，发现ＡＫ糖和天冬糖之间有明显的增效作用。增效系数最高可达到３０％，而且可大大地改善口感和风味；ＡＫ糖和甜菊糖之间有明显的增效作用，增效系数可达６．７％；ＡＫ     

葡萄糖淀粉酶和异构酶共固定化的改进

Ｔａｋｅｄａ和Ｈｉｚｕｋｕｒｉ（淀粉科学，３６，１６９～１７６（１９８９）曾报道过，葡萄糖淀粉酶（ＧＡ）与菌丝体葡萄糖异构酶（ＧＩ）共同固定化以改善异构糖浆的产率，共同固定化酶是在ＧＡ／ＧＩ＝１：１（Ｗ／Ｗ）的高比率条件下，将适当纯化了ＧＡ与ＧＩ相互变联制备而成的，使用该酶，在５５℃，ｐＨ７．３空间速率（ＳＶ），０．３ｈ＾－１的最适条件下，由３０％的液化淀粉（平均聚合度（Ｄ．ｐ．）＝３．８）连续生     

二溴对甲基偶氮甲磺光度法测定食品中微量铅

研究了新显色剂二溴对甲基偶氮甲磺（ＤＢＭ－ＭＳＡ）与铅的显色反应。在０．２４ｍｏｌ／Ｌ的磷酸介质中，铅与ＤＢＭ－ＭＳＡ形成稳定的蓝色配合物，其组成比为铅ＤＢＭ－ＭＡＳ＝１２，λｍａｘ＝６４２ｎｍ，ε＝９．５×１０４Ｌ／（ｍｏｌｃｍ）．铅在０～０．６μｇ／ｍＬ范围内符合比耳定律，测定０．４μｇ／ｍＬ时大多数金属离子的允许量在毫克量级。用于食品中微量铅的测定，结果令人满意。     

真丝绸洗又新整理剂TDEA的合成

讨论了影响真丝绸洗又新整理剂ＴＤＥＡ合成的主要因素;提出了合成的ＴＤＥＡ的最佳工艺条件：ｎ（ＥＰＩ）／ｎ（ＴＡ）＝５．５／１,反应温度７０℃,反应时间１２０ｍｉｎ,助剂用量７０％。研究结果表明：ＴＤＥＡ合成反应按ＳＮ２历程进行,合成的ＴＤＥＡ性能稳定。     

高白度麦草浆OP两段漂白的研究

本文研究了ＳＳＡＱ麦草浆ＯＰ两段漂白的工艺。结果指出，适当酸处理后，氧漂过程中中添加氨磺酸（ＳＦＡ），适当提高氧漂压力（１．０ＭＰａ），延长漂白时间（７０分钟），可使未漂浆硬度（ＫＭｎＯ４值）降低率达５０％左右；白度从５１．７５％升高至７０．９％（ＳＢＤ）；粘度降低率为１６．６％，氧漂浆粘度为１０２０ｃｍ／ｇ。系统的Ｈ２Ｏ２漂白表明，氧漂浆在Ｈ２Ｏ２漂前采用Ｈ２ＳＯ４预处理具有很好的效果，Ｈ２Ｏ２     

多菌共酵果粮混酿液态法食醋的研究

果粮醋为一个种新食醋品种。本文探讨了以芭蕉，菠萝，糯米为原料经多菌共酵的液态发酵食用醋。其中芭蕉、菠萝，糯米之比为４０％、４０％、２０％。所用微生物有：苏州甜酒药、贵州根霉曲，红曲（Ｄ２－１）、酿酒酵母椭圆形变种（ＡＳ２．６０８）、异常逊母（ＡＳ２．３００）、弱氧化醋酸单孢菌（ＡＳ１．１８６）和一株自行分离的醋酸菌，最终发酵完毕，加入一定量花生蛋白水解液，以提高食醋的风味及其氨基酸含量。本试验条件     

大豆7S球蛋白凝胶光学性质的研究

本文深入地研究了大豆7S球蛋白凝胶光学和流变学性质与蛋白质浓度、加热温度和加热时间的关系。结果表明在形成蛋白质凝胶(蛋白质浓度≥7.5%)的前提下,低的蛋白质浓度有利于大豆7S球蛋白形成透明性凝胶,但凝胶强度较低;温度＞85℃有利于蛋白凝胶透明性和强度的提高;加热60min.较为适宜。扫描电子显微镜(SEM)观察显示大豆7S球蛋白透明凝胶具有有序微观结构;探讨了大豆7S球蛋白形成透明凝胶机理。可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。     

Protein production by Schwanniomyces castellii on starchy substrates, in liquid and solid cultivation

In a preliminary screening, several yeast species were selected among which Endomycopsis fibdigera and Schwunniomyces castellii showed a high yield when inoculated in potato or potato peel media. Both these species were found to have an elevated protein percentage and a good amino acid composition. The effect of some cultural conditions on SCP (single cell protein) production by S. castellii grown on potato medium in a pilot plant 90 1 fermenter was also investigated. Optimal conditions resulted in employing a substrate containing 80 g/l of potatoes, 5.0 8/1 of cornsteep liquor, at 28°C, with a 3% inoculum.
S. castellii and E. fibdigera were also separately inoculated in solid and semi-solid substrates (potatoes, cassava flour, stale bread, maize flour). Under laboratory and semi-pilot plant conditions, carbohydrate conversion into protein was more effective on potato and cassava flour media.     

Optimization of the enzymatic hydrolysis of Blue shark skin

Abstract: Enzymatic hydrolysis of Blue shark skin using Protamex? was evaluated seeking optimal process conditions. The influence of temperature (45 to 65 °C), pH (6.8 to 8), and enzyme/substrate ratio (E/S; 1% to 5%) on the responses of degree of hydrolysis and protein recovery were determined and process optimization was performed looking for maximum value of the responses. Optimum conditions were established (T = 51 °C, E/S = 4%, and pH = 7.1) and model validation was accomplished by triplicate. Under these conditions protein hydrolysates were prepared and characterized by their amino acid composition, peptide size distribution, and antioxidant capacity by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. A degree of hydrolysis of 19.3% and protein recovery of 90.3% were obtained at optimal conditions. Chemical score indicated that the hydrolysate supplies minimal essential amino acid requirements for adults. Molecular weight of peptides on the hydrolysate was below 6.5 kDa. Enzymatic hydrolysis process was efficient for recovery of low molecular weight peptides with important nutritional content and antioxidant activity (FRAP = 12 μmol eq. in FeSO₄.7H₂O/g of protein, TEAC = 225.3 μmol eq. in trolox/g of protein).     

Protein Isolation from Tomato Seed Meal, Extraction Optimization

Water extraction of tomato seed meal proteins was studied to find optimal conditions for protein extraction and isolation. A central composite design including temperature, pH, time and water/solids was used and second order models were employed. Optimum conditions were: 50°C, pH 11.5, 20 min and water/solids = 30/1 (v/w). Experimental values were: extraction yield (extracted protein to that in raw material) 66.1%, protein content of product 72.0%, and total protein yield (protein in isolated product to that in raw material) 43.6%. Estimated values were in good agreement with experimental values. Optimum conditions were confirmed by a larger scale experiment.     

扇贝边水解蛋白制备及其抗氧化活性测定

以水解度(DH)为测定指标,通过正交实验,对扇贝边水解蛋白制备工艺进行优化。并对产物的分子量和抗氧化活性进行测定。结果表明,pH7.0～8.0,液固比3:1,酶解温度45℃,枯草杆菌中性蛋白酶0.6%,胰蛋白酶0.3%,酶解时间7h,蛋白质水解度可达37.6%。SDS-聚丙烯酰胺凝胶电泳证实酶解产物为14.4ku以下的多肽分子。体外抗氧化活性测定该产物对羟自由基的EC50为0.2981mg/mL,并具有较强的还原能力,是一种天然有效的抗氧化剂。     

勐库大叶茶蛋白降血脂肽的酶解制备及活性分析

以碱提酸沉法提取的勐库大叶茶蛋白为研究对象,以牛磺胆酸钠结合能力为考察指标,通过单因素实验和响应面分析法优化勐库大叶茶蛋白降血脂肽的制备工艺,并对最优工艺条件下的酶解物进行降血脂活性评价和氨基酸组成分析。结果表明,勐库大叶茶蛋白降血脂肽的最佳制备条件为胃蛋白酶酶解3 h、pH2.1、底物浓度2.7%、酶底比0.3%、温度37 ℃,此条件下酶解物的牛磺胆酸钠结合率为（70.92%±0.12%）。活性评价结果表明,茶叶蛋白酶解物在牛磺胆酸钠结合能力（EC₅₀=6.466 mg/mL）、胰脂肪酶抑制作用（IC₅₀=0.310 mg/mL）和胆固醇酯酶抑制作用（IC₅₀=1.557 mg/mL）三个体外降血脂活性评价指标方面均表现出良好的活性。氨基酸分析表明,所得勐库大叶茶蛋白降血脂肽含有丰富的必需氨基酸（34.35%）、疏水性氨基酸（31.94%）和酸性氨基酸（41.06%）。     

响应曲面法在鸡骨架蛋白酶解工艺中的应用

采用木瓜蛋白酶、碱性蛋白酶和复合蛋白酶水解鸡骨架蛋白制备富含氨基酸、生物寡肽的水解液,确定了酶解的前处理条件、理想用酶及适宜添加量。结果表明,理想用酶为复合蛋白酶,其适宜添加量为2400UP/g蛋白。采用响应面(RSM)法对复合蛋白酶酶水解条件进行了优化,最终确定复合酶的酶解条件为:[S]=2.8%(蛋白),T=54.0℃,起始pH=7.0,在优化条件下水解5h时的水解度(DH)=42.39%,较常规法水解度提高了约8%～10%,氨基酸分析表明,酶解液中富含各种必需氨基酸和生物寡肽。     

米糠蛋白富含谷氨酰胺活性肽营养液制备研究

以米糠蛋白为原料,采用蛋白酶水解制备谷氨酰胺活性肽营养液。以谷氨酰胺含量和水解度为指标,通过单因素试验和正交试验得到最佳制备条件为:采用碱性蛋白酶、t=3h、T=45℃、pH=10.5、[S]=10%、E/S=6%;经HPLC法测定,产物谷氨酰胺含量为14.6%;总氮得率为40.2%。     

HPLC法测定婴幼儿配方食品中的糠氨酸

建立高效液相色谱法测定婴幼儿配方食品中糠氨酸的分析方法。样品经复溶后,经10.6 mol/L盐酸水解,用迪马铂金ODS色谱柱分离,采用紫外检测器在280 nm下进行检测,外标法定量。方法标准曲线线性相关系数r2=0.999 9,精密度RSD为2.23%,加标回收率为96.56%~106.24%,检出限(S/N=3)为0.38μg/mL,检测限(S/N=10)为1.25μg/mL。分析21个婴幼儿配方食品样品(含11个品牌),结果表明,糠氨酸含量水平在468 mg/100 g~1 467 mg/100 g(以蛋白质计)之间,部分样品的蛋白质质量损伤程度较大。     

Influence of sucrose on the thermodynamic properties of the 11S globulin of Vicia faba-dextran-aqueous solvent system

A study of the influence of sucrose on the thermodynamic properties of the model (protein-polysaccharide-water) system 11S globulin-dextran-water has been carried out. A significant increase in 11S globulin solubility in aqueous medium was observed in the vicinity of the protein isoelectric point on addition of sucrose to a solution of the protein. For carrying out thermodynamic investigations of this phenomenon, the borderline conditions for complete solubility of the 11S globulin in aqueous medium were chosen, namely pH 7.0, I = 0.1 mol/dm³. The effect of sucrose on the thermodynamic parameters of the different types of pair interactions in the system ( the second virial coefficients) was estimated. It was observed that the second virial coefficient of both 11S globulin and dextran increases greatly under 50% w/v sucrose in aqueous medium. The cross second virial coefficient, characterizing interactions between protein and polysaccharide, decreases, indicating an increase in the thermodynamic compatibility of the biopolymers in this case. The conditions thermodynamically sufficient for stability of the systems with respect to diffusion were calculated on the basis of the thermodynamic parameters obtained.