共查询到20条相似文献,搜索用时 281 毫秒
1.
《农村实用工程技术(绿色食品)》2009,(10):8-9
优势区范围
广东片:增城、德庆、从化、信宜、白云、黄埔、花都、番禺、台山、开平、鹤山、恩平、三水、顺德、高明、龙门、清远、雷州、吴川、遂溪、徐闻、珠海、惠州市惠城区、惠阳区、惠东、博罗、东莞市、汕头市澄海区、潮南区、惠来。 相似文献
2.
3.
4.
5.
6.
中华全国供销合作总社 《中国棉花加工》2010,(5):4-4
<正>河北、山西、辽宁、江苏、浙江、安徽、江西、山东、河南、湖北、湖南、四川、陕西、甘肃、新疆、天津、宁波、青岛、武汉等产棉省、自 相似文献
7.
8.
缺铁:可多食黑木耳、海藻、动物肝脏、黄花菜、血.豆腐、蘑菇、油莱、腐竹、酵母、芝麻、蚬子等.缺铜:多食动物肝脏、猪肉、菠菜、大豆、柿子、芝麻、淡水河螺、虾、蛤蜊、糙米.缺锌:可多食鱼、牡蛎、瘦肉、牛肉、羊肉、动物肝肾、蛋类、可可、奶制品、干酷花生、芝麻、大豆制品、核桃、糙米、粗面粉.缺镁:多食海带、紫菜、芝麻、大豆、糙米、玉米、小麦、菠菜、芥菜、黄花莱、黑枣、香蕉、菠菜.缺碘:多食海带、紫菜、海鱼、海虾.缺钙:可多食虾米、虾皮、蟹、鱼、海藻、海带、菠菜、骨头汤、大豆、核桃、花生. 相似文献
9.
10.
11.
以鱼类加工下脚料鱼头、鱼排为原料制备复合氨基酸螯合钙,采用Plackett-Burman设计、最陡爬坡试验和中心组合设计法对螯合工艺条件进行优化。结果表明,pH值和氨基态氮对螯合率有显著影响(P<0.05),复合氨基酸液中氨基酸的种类及其含量对螯合效果影响较大,当氨基酸浓度大于2.1mg/mL时,螯合钙中相应的氨基酸相对含量也较高;在复合氨基酸液与钙液螯合时,甲硫氨酸和甘氨酸对钙的螯合能力均大于丙氨酸。优化后的螯合工艺参数:pH值7.90,温度50℃,时间60min,氨基态氮浓度为3.66g/L,复合氨基酸液∶钙液(V∶V)20∶1,该条件下螯合率为58.19%。 相似文献
12.
Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates 总被引:4,自引:0,他引:4
A chickpea protein hydrolysate produced with pepsin and pancreatin was used for the affinity purification of chickpea chelating peptides. Three chelating peptide fractions were obtained after affinity chromatography with immobilised copper. These peptide fractions showed a higher chelating activity and histidine contents than the original protein hydrolysate. Chelating activity was positively correlated with the histidine content of the purified fractions. Different subfractions were also obtained after gel filtration chromatography from the affinity purified peptide fractions. Some of these subfractions showed a higher chelating activity and histidine contents than the original fractions. These results suggest that a combination of high His contents, around 20–30%, and small peptide size provide the best chelating activities. Thus sequential purification with affinity and gel filtration chromatography is a useful procedure for the purification of chickpea peptides with high chelating activity. These results show that a range of chelating peptides are generated during digestion of the chickpea proteins that, after metal chelation, may prevent the generation of reactive oxygen species (ROS) and favour metal absorption. 相似文献
13.
The metal chelating peptides from sesame protein hydrolysates (SPH), treated by papain, alcalase and trypsin, respectively, were investigated. The hydrolysates treated by trypsin had the highest metal chelating ability. The metal chelating peptides were isolated from the trypsin hydrolysates using immobilized metal affinity chromatography (IMAC-Zn2+). Further, six zinc-chelating peptides were identified with reversed phase (RP)-HPLC and mass spectrometry (LC–MS/MS). Three of these metal-chelating peptides, Ser-Met, Leu-Ala-Asn and Asn-Cys-Ser, were synthesized and the metal-chelating ability of peptides was measured. The Asn-Cys-Ser peptide showed the highest zinc and iron chelating ability, which was even higher than reduced glutathione (GSH). The results confirm that the zinc or iron chelating activity of these peptides, and provide further support to its feasibility as natural metal chelating agents from sesame protein. 相似文献
14.
蓝圆鲹蛋白酶解物的螯合矿物离子活性研究 总被引:2,自引:0,他引:2
以蓝圆鲹为原料,采用胰蛋白酶、木瓜蛋白酶及碱性蛋白酶对其进行水解,研究酶解产物与钙、亚铁、锌离子的螯合活性。结果表明:蓝圆鲹经胰蛋白酶水解,水解度为23.14%时其产物具有较高螯合铁、锌离子的活性,其螯合率分别高达96.63%和94.28%;蓝圆鲹经木瓜蛋白酶水解,水解度为22.00%时,其产物具有较高螯合钙离子的活性,其螯合率高达96.78%;同时研究表明上述两种酶解物还具有较好的抗氧化活性,其1,1-二苯基-2-三硝基苯肼半抑制浓度值分别为3.74 mg/m L和3.64 mg/m L。此外,氨基酸分析表明蓝圆鲹高螯合矿物离子活性的酶解物中天冬氨酸、谷氨酸、赖氨酸含量较高。 相似文献
15.
采用连续提取法提取莜麦球蛋白、谷蛋白-1、水溶性清蛋白和谷蛋白-2,分析4种蛋白质对亚铁离子的螯合能力,最终筛选出莜麦谷蛋白-1的螯合能力最高(螯合率为29.55%)。以莜麦谷蛋白-1酶解物(naked oat glutelin-1 hydrolysates,NOG-1H)为原料制备肽-亚铁螯合物,并探讨酶的种类、亚铁离子用量、螯合时间等因素对NOG-1H亚铁离子螯合能力的影响。结果表明,莜麦谷蛋白-1经碱性蛋白酶结合风味蛋白酶水解后,水解产物的水解度(15.32%)和亚铁离子螯合能力(45.26%)均最高;当螯合时间为90 min,pH值为2.0、温度为30℃、亚铁离子浓度为1.25 mg/mL时,NOG-1H均表现出较高的亚铁离子螯合率。 相似文献
16.
Generation,Fractionation, and Characterization of Iron‐Chelating Protein Hydrolysate from Palm Kernel Cake Proteins 下载免费PDF全文
Mohammad Zarei Rahele Ghanbari Naser Tajabadi Azizah Abdul‐Hamid Fatimah Abu Bakar Nazamid Saari 《Journal of food science》2016,81(2):C341-C347
Palm kernel cake protein was hydrolyzed with different proteases namely papain, bromelain, subtilisin, flavourzyme, trypsin, chymotrypsin, and pepsin to generate different protein hydrolysates. Peptide content and iron‐chelating activity of each hydrolysate were evaluated using O‐phthaldialdehyde‐based spectrophotometric method and ferrozine‐based colorimetric assay, respectively. The results revealed a positive correlation between peptide contents and iron‐chelating activities of the protein hydrolysates. Protein hydrolysate generated by papain exhibited the highest peptide content of 10.5 mM and highest iron‐chelating activity of 64.8% compared with the other hydrolysates. Profiling of the papain‐generated hydrolysate by reverse phase high performance liquid chromatography fractionation indicated a direct association between peptide content and iron‐chelating activity in most of the fractions. Further fractionation using isoelectric focusing also revealed that protein hydrolysate with basic and neutral isoelectric point (pI) had the highest iron‐chelating activity, although a few fractions in the acidic range also exhibited good metal chelating potential. After identification and synthesis of papain‐generated peptides, GGIF and YLLLK showed among the highest iron‐chelating activities of 56% and 53%, whereas their IC50 were 1.4 and 0.2 μM, respectively. 相似文献
17.
18.
19.
新型螯合分散剂的研制与应用 总被引:3,自引:0,他引:3
以甲基丙烯酸、丙烯酰胺、顺丁烯二酸酐和活性单体MP为原料,采用自制的复合引发剂进行共聚反应,制备了螯合分散剂,测试了产品的螯合性、分散性等性能,并用于染整加工.应用结果表明:螯合性可满足精练、漂白要求且生物降解性良好. 相似文献
20.
响应面法优化鳕鱼皮胶原蛋白肽螯合铁工艺 总被引:4,自引:0,他引:4
采用响应面法优化鳕鱼皮胶原蛋白肽与氯化亚铁进行螯合反应的条件,制备小分子肽螯合铁产品。以pH值、小分子肽与FeCl2的质量比和小分子肽液质量分数3因素的5水平进行二次正交旋转组合试验,建立螯合物得率的二次回归方程。结果表明:最佳螯合工艺条件为胶原蛋白肽与氯化亚铁的质量比4:1、小分子肽液质量分数3.5%、pH7.0。在此条件下,螯合物得率为37.31%,与模型的预测值37.46%接近。红外光谱检测结果显示,亚铁离子与小分子肽中的NH2+和COO-有螯合,是一种新型螯合物。 相似文献