Improving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum

Food Science and Biotechnology - Maillard-based conjugation may be a useful way of improving the functional properties of food biopolymers. In this study, covalent attachment of fish gelatin (FG)...     

Evaluation of Adsorption Characteristics of Malachite Green onto Almond Shell (Prunus dulcis)

The potential usage of almond shell (P. dulcis), which is an agricultural waste product, in the removal of malachite green from aqueous solutions was evaluated with respect to various experimental parameters including contact time, initial malachite green concentration, temperature, adsorbent concentration, etc. The adsorption kinetics of malachite green fitted well the pseudo-second-order kinetic model. The monolayer adsorption capacity of almond shell was found to be 29.0 mg g^?1. The adsorption of malachite green onto almond shell increased with raising the temperature. From the experimental results, almond shell could be employed as a low cost and easily available adsorbent for removal of malachite green in wastewater treatment process.     

扁桃仁蛋白饮料中扁桃仁蛋白高特异性的定量方法

建立基于竞争酶联免疫分析(ELISA)的扁桃仁蛋白饮料中扁桃仁蛋白定量方法。使用双向电泳比较了扁桃仁和杏仁的蛋白质组上的差异,并且测序了杏仁prunin蛋白的氨基酸序列。鉴定,提取,纯化了扁桃仁分子量27 ku且p I 5.5~8.0的prunin蛋白亚基片段并且将其作为抗原制备特异性抗扁桃仁prunin蛋白单克隆抗体。使用单克隆抗体建立了检测扁桃仁蛋白的竞争酶联免疫分析方法。基于扁桃仁可溶全蛋白作为标准品,该方法的IC50为10.3μg/m L,线性范围为2.0~100μg/m L(R2=0.991)。该方法特异性良好,与杏仁和其他可食种子蛋白无交叉反应。样品前处理使用含有0.1%二硫苏糖醇(DTT)的7M尿素作为提取液。检测植物蛋白饮料样品的检出限为300μg/m L,相对标准偏差10%。使用巴氏杀菌,超高温瞬时灭菌和高压灭菌的蛋白平均回收率分别为97%,93%和84%。     

扁杏仁乳饮料的稳定性分析与工艺研究

以扁杏仁与牛乳为原料研制保健乳饮料,采用刺槐豆胶、海藻酸钠、卡拉胶、黄原胶、BE-3等稳定剂,然后对成品进行稳定性分析。结果表明,BE-3复合稳定剂的效果明显优于其他4种稳定剂。选取杏仁粉、蔗糖、BE-3稳定剂3个因素,利用L9(34)正交设计进行工艺优化。以色泽、气味、滋味、组织状态等指标进行感官评定。扁杏仁乳饮料的最佳配方为:杏仁粉添加量为4%,蔗糖添加量为7%,BE-3型稳定剂的添加量为0.45%。扁杏仁乳饮料营养丰富,纯香柔滑,是一种复合保健乳饮料。     

Investigation of aromatic compounds in Alicante and Jijona <Emphasis Type="Italic">turrón</Emphasis>

Alicante and Jijona turrón are honey- and almond-based confectionery products very famous in Spanish countries, especially during Christmas. In this study, the role of different types of honey (rosemary, orange blossom, and control—a mixture of sugars resembling the sugars composition of real honey) in the aroma and flavor of these confections was studied. Volatile compounds in turrón samples were extracted using simultaneous distillation–extraction and finally isolated, quantified and identified using GC-MS. Two different types of panels were used, trained and consumer, for studying the aroma and flavor intensities of turrón samples. Aldehydes, aromatic hydrocarbons and furans were the predominant chemical groups in turrón samples. The first conclusion was that terpenes and aromatic hydrocarbons decreased with the heating of the boixet step while pyrazines, furans, and pyrroles increased. Chemical feelings, such as cooling and pungency, are the best tool to discriminate among products containing and non-containing honey. Products containing honey were more aromatic and obtained higher satisfaction values than those prepared from a mixture of sugars.     

Determination of the predominant polymorphic form of mango (Mangifera indica) almond fat by differential scanning calorimetry and X‐ray diffraction

In this paper, some important properties, from the application point of view, of mango (Mangifera indica) almond fat var. Manila (MAF) were analyzed by differential scanning calorimetry and X‐ray diffraction techniques. The thermal profile, the solid fat content (SFC) and the predominant polymorphism of MAF samples, previously characterized chemically, were studied. The results showed that this fat, from one of the main residues of mango industrialization, had a relatively simple fusion/crystallization behavior. Stabilized samples showed a simple SFC profile with one marked slope between 35 and 40 °C. Different thermal histories demonstrated the existence of at least four polymorphs. The non‐stabilized samples corresponded predominantly to the formation of the crystalline &α form. The stabilized samples, tested under several time and temperature conditions, allowed the formation of two other polymorphs, which are both unstable forms and were formed during &α to β polymorphic transition. The X‐ray diffraction information confirmed the presence of the less and more stable MAF polymorphs, allowing us to conclude that MAF is a β‐stable fat, just as is cocoa butter.     

杏花花粉中苦杏仁苷的提取工艺的研究

本研究探讨了从杏花花粉中用不同溶剂提取苦杏仁苷,及提取溶剂的浓度、料液比、超声时间、提取时间对苦杏仁苷提取工艺的影响,并采用紫外分光光度法定性、定量。结果表明：提取苦杏仁苷的最佳溶剂是乙醇,最佳提取工艺是浓度为100%的乙醇,料液比1：7,超声提取20min,振荡提取12h。杏花花粉中的苦杏仁苷的含量为6.1%。     

含有加州杏仁粉和烘焙酶制剂的面团体系的流变学特性研究

本文主要应用动态流变仪测定了美国加州杏仁粉(全脂和脱脂)百分含量分别为0%、12.5%、25%、37.5%和50%的面团的粘弹性模量(G″和G′)在频率和温度变化过程中所呈现出的变化趋势;以及在频率和温度相同的情况下,杏仁粉含量的变化对面团的G″和G′大小的影响;并进一步探索了淀粉酶处理对面团流变学特性的影响。结果表明:(1)在频率扫描过程中杏仁粉对面团的G″和G′都有明显的影响,含有全脂杏仁粉的面团的G″大于含有相同比例脱脂杏仁粉面团的G″,而含有全脂杏仁粉的面团的弹性模量G′却比含有相同比例脱脂杏仁粉的小,从而推断杏仁粉中的油脂对面团的流变学特性具有显著的影响;(2)在相同的频率时小麦粉面团的G″和G′比分别含有12.5%和25%的杏仁粉(全脂和脱脂)的面团的大,而分别含有37.5%和50%的杏仁粉的面团的G″和G′更大,这可能是由于杏仁蛋白质与小麦蛋白质发生了某种相互作用所致;(3)在升温过程中,添加全脂和脱脂杏仁粉都会使面团的G″和G′减小;在降温过程中,加入杏仁粉(全脂和脱脂)使面团的G′减小,但含有脱脂杏仁粉面团的G′大于含有全脂杏仁粉面团的G′,而加入杏仁粉对面团的G″在降温过程中的变化影响不显著;(4)在频率变化、升温和降温过程中,加入淀粉酶都会使面团的G″和G′减小。     

Supercritical fluid extraction of peach (Prunus persica) almond oil: Kinetics, mathematical modeling and scale-up

Peach almonds contain oil with important therapeutic and nutritional properties due to the presence of unsaturated fatty acids, high content of oleic acid and other substances. In this study, peach almond oil was obtained by means of supercritical fluid extraction (SFE), with yield up to 24% w/w. The objective of this work was to evaluate the effect of the operation variables in the process kinetics in order to define scale-up parameters, like extractor volume and solvent flow rate. In spite of the importance for industrial application, the definition of a scale-up methodology is difficult. Therefore, the main goal of this work was to study the kinetic aspects of the SFE by modeling the extraction curves and, with these results, suggests a scale-up methodology. The parameters evaluated were extraction pressure, CO₂ flow rate and particle size. The mass transfer models used to describe the extraction curves were logistic model, diffusion model and Sovová model. Four scale-up methodologies, based on mass transfer mechanisms, were applied. The results indicate the best curve fitting by means of Sovová’s model, while the best scale-up criterion was maintaining the ratio Q_CO2/M (solvent flow rate/raw material mass) constant. This study also indicated the convection as the dominant mass transfer mechanism, while the diffusion was the limiting factor. Moreover, the SFE of peach almond oil could be predicted by the scale-up method used.