脱脂麦胚营养面条的研究

以脱脂小麦胚芽为原料,研究将脱脂麦胚粉按一定比例加入面粉中混合后,对面团湿面筋含量和麦胚面条品质的影响。结果表明:用二级面粉制备面条时,最适宜脱脂麦胚添加量为5%～10%。所制备的麦胚面条口感较好,营养更加全面,风味得到了改善。     

脱脂麦胚营养面条的研究

以脱脂小麦胚芽为原料,研究将脱脂麦胚粉按一定比例加入面粉中混合后,对面团湿面筋含量和麦胚面条品质的影响.结果表明:用二级面粉制备面条时,最适宜脱脂麦胚添加量为5％～10％.所制备的麦胚面条口感较好,营养更加全面,风味得到了改善.     

脱脂麦胚中谷胱甘肽与麦胚蛋白提取

对脱脂麦胚中谷胱甘肽(GSH)和麦胚蛋白的提取进行研究。首先采用低pH 值条件从脱脂麦胚中提取谷胱甘肽,并采用超滤将该提取液中的谷胱甘肽与蛋白质进行分离。再对提取过GSH 后的麦胚残渣中的蛋白质进行碱提研究。最后合并超滤分离出的蛋白质与碱提蛋白质,采用等电点沉淀法对麦胚蛋白进行纯化制备。采用单因素试验结合正交试验分别对GSH 和麦胚蛋白的提取工艺进行优化,并最终确定GSH 最佳提取工艺为提取pH6.3、提取时间15min、固液比1:13(g/mL)、提取温度55℃,GSH 的得率和提取率分别为0.31% 和72.1%。麦胚蛋白的最佳提取工艺为提取pH10.5、提取温度65℃、固液比1:11、提取时间60min。提取蛋白质相对于碱提用沉淀的得率为39.2%,提取率为90.4%。相对于总麦胚得率为20.8%,提取率为58.8%。合并超滤截留液与碱提离心上清液,确定沉淀蛋白质最佳pH4.2,蛋白质沉淀率为97.5%,所得蛋白质含量达85.2%,相对于脱脂麦胚中总蛋白质提取率为81.1%。     

响应面分析优化小麦胚油浸出法提取工艺

微波稳定化后小麦胚芽作为试验原料,用国家标准规定的植物油抽提溶剂,建立了浸出法提取小麦胚油优化生产工艺。探讨了不同原料颗粒度对麦胚出油率影响、溶剂体积分数与麦胚质量分数比值(溶胚比值)对麦胚出油率影响、溶剂浸提温度对麦胚出油率影响、溶剂提取时间对麦胚出油率的影响等单因素试验。依据Box-Behnken试验设计原理,选择溶胚比值、浸提温度和提取时间为响应面优化分析试验设计因素,建立了小麦胚油浸出法优化提取工艺的二次多项数学模型。优化小麦麦胚油浸出工艺:颗粒度为60目筛上麦胚粉碎物,以植物油抽提溶剂为提取溶剂,溶胚比值为20.5∶1,温度43℃、浸提38 min。优化工艺模型预测出油率的理论值为6.67%,验证试验显示小麦胚油实际出油率为6.65%。     

响应面法优化麦胚凝集素分离纯化工艺研究

麦胚凝集素是一种具有生物学活性的蛋白质,将其从麦胚中提取、开发,能促进麦胚的综合利用,提高相关生产企业经济效益。依据Box-Behnken试验设计原理,进行饱和度硫酸铵质量分数、甲壳素用量和甲壳素吸附麦胚凝集素时间的响应面优化分析。建立了提取、纯化麦胚凝集素优化工艺的二次多项数学模型。优化麦胚凝集素分离、纯化工艺参数:饱和硫酸铵质量分数为47.5%、甲壳素用量为2.0:1和甲壳素吸附麦胚时间为19 h。优化工艺模型预测麦胚凝集素相对得率的理论值为92.1%,验证试验显示麦胚凝集素实际提取率为92.7%。     

小麦胚凝集素的分离与纯化工艺

麦胚凝集素(WGA)是麦胚中一种具有生物学活性的蛋白质,将它从小麦麦胚中提取出来,能提高面粉生产企业经济效益。利用壳聚糖作为吸附剂,建立了从小麦胚中提取、分离和纯化麦胚凝集素的尼龙布袋法生产工艺;利用SDS凝胶电泳对纯化麦胚凝集素进行鉴定。结果显示,采用40～45的饱和硫酸铵制备粗WGA样品;粗品麦胚凝集素溶液与布袋中壳聚糖的使用比例在3:1～1:1;壳聚糖吸附麦胚凝集素的时间为20h,电泳显示可获得较纯化的麦胚凝集素样品。纯化的麦胚凝集素相对分子量为20412。     

小麦胚凝集素的分离与纯化工艺

麦胚凝集素（WGA）是麦胚中一种具有生物学活性的蛋白质,将它从小麦麦胚中提取出来,能提高面粉生产企业经济效益。利用壳聚糖作为吸附剂,建立了从小麦胚中提取、分离和纯化麦胚凝集素的尼龙布袋法生产工艺;利用SDS凝胶电泳对纯化麦胚凝集素进行鉴定。结果显示,采用40％～45％的饱和硫酸铵制备粗WGA样品;粗品麦胚凝集素溶液与布袋中壳聚糖的使用比例在3：1～1：1;壳聚糖吸附麦胚凝集素的时间为20h,电泳显示可获得较纯化的麦胚凝集素样品。纯化的麦胚凝集素相对分子量为20412。     

小麦胚蛋白质的研究进展

小麦胚中含有丰富油脂和蛋白质,且营养价值较高,为深度开发和利用脱脂小麦胚蛋白质资源,简述了小麦胚蛋白质的类型和功效,综述了小麦胚蛋白质的提取、加工处理对麦胚蛋白质的影响、谷胱甘肽的提取、麦胚凝集素的提取以及小麦胚蛋白质的应用等方面目前的国内外研究进展。     

麦胚凝集素分离纯化工艺研究

麦胚凝集素是麦胚中一种具有生物学活性蛋白质.根据甲壳素和麦胚凝集素的性质,以甲壳素作为吸附固相,建立了从麦胚中提取、分离和纯化麦胚凝集素的绢丝布袋法工艺.试验结果显示,采用40%～45%的饱和硫酸铵制备粗麦胚凝集素样品时,粗品麦胚凝集素溶液与布袋中甲壳素的使用比例在3:1～1:1,甲壳素吸附麦胚凝集素的时间为19 h,SDS-PAGE凝胶电泳显示可获得纯化度近100%的麦胚凝集素样品.纯化的麦胚凝集素相对分子质量为20415.     

小麦麦胚蛋白提取工艺及抗氧化活性初探

以脱脂麦胚粉为原料,用碱溶法提取蛋白质,然后用碱性蛋白酶对碱提残渣水解, 进一步提取蛋白质, 两步提取使麦胚粉中蛋白质,得率达18.66%。将提取得到的麦胚蛋白进行初步的抗氧化活性研究发现,对·OH和DPPH·有较好的清除效果,显示出其较强的抗氧化活性。      

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

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 Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.