高水分组织化大豆蛋白干燥与复水特性研究

高水分组织化大豆蛋白是一种应用湿法挤压技术生产的植物蛋白仿肉制品.本文以高水分组织化大豆蛋白为试验材料,研究了其干燥特性与复水特性.结果表明：（1）60℃为样品最佳干燥温度,粒状样品在该温度下干燥50min,带状样品干燥120min均能使水分降到5%以下.（2）样品的干燥温度和复水温度对样品的复水特性均有显著影响（α＜0.01）.当复水温度为30℃、60℃、90℃时,最大复水率分别为155%、211%和300%.通过质构分析发现,烘干型样品在30℃复水55～60min,60℃复水30～35min,90℃复水15～20min后均可达到对照样品（鲜样）的质地.结合感观分析,建议食用前将烘干型高水分组织化大豆蛋白在30℃水中复水55～60min或在60℃水中复水30～35min.     

热风微孔化方便面干燥工艺参数的优化

本文以小麦粉为主要原料加工非油炸方便面,采用高温气流快速干燥技术使面条内部出现微孔结构,改善面条的复水性能。重点研究了干燥温度、时间和风速等因素对方便面品质的影响。在单因素试验的基础上,通过L_9(3~3)正交试验对方便面的干燥工艺参数进行了优化,得到的最佳干燥工艺参数为:干燥温度160℃,干燥时间120 s,干燥风速21 m/s。在最佳干燥工艺参数条件下制作的热风微孔化方便面的复水时间(211 s)短于4 min,同时不含外来脂肪,脂肪含量低于1%,水分含量为4.33%,其食用品质优于传统的非油炸方便面,并且可与对照的油炸方便面媲美。通过扫描电镜观察面条的显微结构发现,采用高温气流快速干燥工艺得到的方便面,其表面光滑,内部呈现出微孔结构,为其快速复水创造了基础。     

方便面微波干燥效果的研究

微波干燥方便面是一种非油炸方便面,它避免了油炸方便面中高脂肪对人体健康的危害,产品的口感、色泽、韧性、爽滑性、适口性和复水性等方面均优于其他非油炸干燥方法.本文以方便面的水分含量、复水时间、感官评价等指标为依据,研究了影响微波干燥方便面干燥效果的因素.结果;水煮时间、微波干燥时间、微波功率对干燥效果均有影响,正交实验试验表明,水煮时间3min,微波干燥3.5min,微波功率600W时,微波干燥方便面的干燥效果最好.     

大豆蛋白在仿生果脯中的应用研究

利用组织化大豆蛋白为原料研制仿生果脯,为植物蛋白产品的开发和利用探索一条新方法。本研究主要以三种结构的组织化大豆蛋白--膨松网状、疏松纤维状和较致密纤维状组织结构蛋白质为原料,讨论复水率、静置温度、糖浆浓度等因素之间的关系对仿生果脯质量的影响。     

汤料中添加剂对改善非油炸方便面品质的研究

非油炸方便面采用热风对蒸煮后的面块进行脱水干燥,其产品结构细密,复水性差,且复水后面条的口感略涩.通过各种乳化剂、增稠剂在方便面汤料中的使用.对其提高非油炸方便面品质的作用进行了研究,并通过正交试验优选出汤料用品质改良剂复配配方.通过汤料中复配改良剂的使用,能显著缩短面块复水时间,增浓汤汁,改善面条品质.     

油炸方便面风味形成及劣化的分析

方便面的种类很多,技包装形式可分为袋装面和杯装面;按加工工艺可分为热风干燥方便面和油炸方便面;按加入调味品的形式可分为原味面和另附汤料面。由于热风干燥方便面的α化程度低,干燥速度慢(约1小时),致使制品不仅风味比较差,而且复水时间长。过去热风干燥方便面在我国     

提高方便面条复水性能试验

我们试制的方便面条是作为航天特殊口粮的主食之一,要求方便面条重量轻、体积小、营养丰富、食用方便以及复水快(以60℃水在3~5分钟内复原)。基于这些要求,尤其是复水性能的要求,我们采用冷冻升华干燥的方法。在试制过程中,发现复水性能极不稳定,快者2分钟复原,慢的用开水需10分钟以上。     

高水分组织化花生蛋白产品干燥和复水特性研究

采用双螺杆挤压机研制的高水分组织化花生蛋白产品中(HM-TPP)蛋白质含量高,具有与动物肌肉类似的纤维状结构和口感,可作为食品原料和配料。文中主要分析了高水分组织化花生蛋白产品的干燥和复水特性。干燥试验结果表明:随干燥温度的增加制品中水分含量达到10%以下所需干燥时间明显缩短,在40、50和60℃下,分别需干燥4.5、7和13 h。其中,60℃下的干燥速率明显高于50℃和40℃下的干燥速率。干制HM- TPP产品的复水试验结果显示:在复水前期(1 h),水温40℃和60℃时的复水速率明显高于20℃的,但40℃和60℃的复水速率无明显区别。复水2.5～3.5 h后,复水产品中水分含量基本达到饱和状态。所得复水产品质地柔韧、表面光滑,富有弹性,基本可以恢复到新鲜产品的品质特性。     

非油炸方便面复水性的改善研究

探讨了干燥温度对非油炸方便面复水性的影响,研究了变性淀粉、复合磷酸盐、单甘酯和瓜尔豆胶在改善复水性中的作用。实验结果表明,最佳干燥工艺条件为105℃、30min,当添加变性淀粉6%、复合磷酸盐0.2%、单甘酯0.1%、瓜尔豆胶0.3%时,可以做出复水性好、口感佳的方便面。     

谈如何提高热风干燥方便面的复水性

热风干燥方便面是一种成本低、保存期长的方便面品种，但其复水性较差。本文从影响面块复水性的主要因素着手，提出了改善热风干燥方便面复水性的几种方法。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

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

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

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.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

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