Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier

Gel-like emulsions were produced by high-intensity ultrasound (HIU) emulsification using soy protein as an emulsifier. Sunflower (a seed kernel oil), peanut (a groundnut oil), hazelnut, walnut, almond and pine nut oils were chosen as oil phases. The kinds of nut oil significantly affect the structures and properties of gel-like emulsions. The particle size of sunflower oil gel-like emulsion was smallest. Moreover, the macrorheological and microrheological results indicated that the values of apparent viscosity, storage modulus (G′) and elasticity index (EI) of sunflower and almond oil gel-like emulsions were higher while those of the walnut and pine nut oil gel-like emulsions were lower. Moreover, the sunflower oil gel-like emulsion was more stable after 2-month storage. The current study illustrated that HIU was of great importance for the production of high-viscosity gel-like emulsions. Furthermore, the differences of nut oils resulted in diverse physicochemical properties of gel-like emulsions.     

Composition,processing, and quality control of whole flaxseed products used to fortify foods

Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)-enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno-functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid–amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.     

亚临界r134a-丁烷萃取菜籽饼中脂质微量成分工艺研究

以菜籽饼为原料,以微量成分Canolol、生育酚和植物甾醇萃取量为评价指标,研究r134a与丁烷质量比对亚临界混合溶剂萃取的影响。在此基础上,利用正交实验优化得到最佳萃取工艺条件为：r134a与丁烷质量比6∶ 3,萃取温度45 ℃,萃取时间30 min。在最佳条件下,Canolol、总生育酚和总植物甾醇萃取量分别为2.43、9.71、89.17 mg/100 g。     

基于脂质组学揭示饲喂裂殖藻粉对山羊乳脂质的影响

基于气相色谱法和超高效液相色谱-四极杆-飞行时间串联质谱法探究饲喂裂殖藻粉（Schizochytrium spp.）对山羊乳脂肪酸组成及全脂质组成的影响,并与市售纯牛乳和二十二碳六烯酸（docosahexaenoic acid,DHA）牛乳进行差异性分析。结果表明,山羊乳脂肪含量显著高于牛乳,肉豆蔻酸、棕榈酸和油酸是乳中主要的脂肪酸组成。饲喂裂殖藻粉能显著增加山羊乳中DHA含量。甘油三酯是2种乳中主要的脂质成分,山羊乳中磷脂含量显著高于牛乳。DHA在乳品脂质中主要以甘油酯型DHA形式存在,山羊乳较牛乳含更丰富的磷脂型DHA。裂殖藻粉添加量50 g/d为山羊乳中DHA富集的最佳添加量。通过在日粮中添加DHA原料,能够进一步提高山羊乳的营养价值,解决目前膳食DHA来源单一的问题。本研究为婴幼儿配方奶粉及富DHA功能性乳脂产品的开发和营养调控提供有力的理论依据和参考,并为乳制品类型的鉴定提供方法与数据基础。     

NAPUS 2000. Rapeseed (Brassica napus) breeding for improved human nutrition

Following a competition announcement of the Federal Ministry of Research and Education (BMBF) a project dealing with the improvement of the nutritional value of oilseed rape (Brassica napus) for human food applications was worked out and started in autumn 1999. Seventeen partners from different working areas are carrying out a complex project reaching from the discovery, characterisation, isolation and transfer of genes of interest up to breeding of well performing varieties combined with important agronomic traits. Economic studies and processing trials as well as nutritional investigations of the new qualities are carried out. B. napus seed quality aspects with respect to seed coat colour, oil composition, lecithin and protein fractions and antioxidants like tocopherols and resveratrol will be improved. The first results indicate that it is possible to select suitable plant material with certain seed compositions for an efficient implementation of genetic transformation.     

不同品种菜籽原料与浓香菜籽油风味品质的相关性

通过分析不同品种菜籽原料的成分,结合浓香菜籽油22种关键风味化合物和6种风味属性强度差异,建立菜籽原料差异与浓香菜籽油风味品质的相关性。研究发现,菜籽原料中硫代葡萄糖苷的含量与浓香菜籽油中硫代降解产物（主要为3-丁烯基异硫氰酸酯、3-苯基丙腈等）及含硫化合物（主要为二甲基三硫化物等）含量具有一定相关性,对浓香菜籽油“刺激味”、“腌菜味”风味属性有积极贡献。同样,菜籽原料中蛋白质和碳水化合物含量影响浓香菜籽油中杂环类化合物（主要为2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、2-乙基-6-甲基吡嗪等）含量,对浓香菜籽油的“烤香味”、“焦糊味”风味属性有积极贡献。     

响应面法优化微波预处理文冠果冷榨工艺的研究

以文冠果种仁为原料,采用不同条件进行微波预处理,然后加入文冠果种壳进行压榨制油,探讨微波预处理对文冠果出油率和油脂品质的影响。在单因素实验的基础上,采用Box-Behnken响应面分析法优化微波预处理文冠果冷榨工艺条件。结果表明:微波预处理冷榨文冠果油的最佳工艺条件为原料水分8.3%、仁壳比9∶1、微波时间5.4 min、微波功率960 W,在此工艺条件下文冠果出油率为56.79%,比直接冷榨文冠果的出油率(46.37%)提高10.42个百分点。微波预处理使文冠果油酸价和过氧化值略微提高,但对其脂肪酸组成和含量几乎没有影响。     

部分脱脂亚麻籽粉对高脂高糖饮食大鼠血糖的影响

亚麻籽压榨制油后的亚麻饼深度开发利用研究受到关注。本实验将亚麻饼加工成部分脱脂亚麻籽粉（partially defatted flaxseed meal,PDFM）,研究PDFM干预对高脂高糖饲料大鼠血糖的影响。将SD大鼠分成6 组（n＝9）：正常对照组、高糖高脂模型组、阿卡波糖阳性治疗对照组和PDFM低（质量分数5% PDFM）、中（质量分数10% PDFM）、高（质量分数20% PDFM）剂量组。8 周后对大鼠空腹血糖值进行测定,并进行糖耐量实验,然后处死大鼠并解剖,观察内脏,测定肝脏指数、胰指数和腹部脂肪指数,取血检测糖化血红蛋白、肝糖原和血脂浓度。结果表明：1）动物空腹血糖值,高脂高糖模型组和低、中、高剂量PDFM组分别为（7.15±1.22）、（6.34±0.48）、（5.82±0.36）、（5.03±0.32）mmol/L,呈依次下降趋势,超过7.0 mmol/L的糖尿病判定标准大鼠比例分别为5/9、1/9、0、0,表明PDFM可以抑制高脂高糖饮食造成的动物血糖升高和糖尿病形成,在抑制动物血糖升高方面呈明显的剂量效应关系,PDFM剂量越高对血糖升高的抑制作用越强,其中,中、高剂量PDFM组抑制血糖升高效果与高脂高糖模型组对照达到显著水平（P＜0.05）;2）与阿卡波糖阳性治疗对照组空腹血糖值（（5.14±0.33）mmol/L）相比,中、高剂量PDFM组达到阿卡波糖抑制血糖升高效果。综合考虑PDFM对糖化血红蛋白、肝糖原、肝脏指数、血脂等影响结果,PDFM具有抑制血糖升高功能活性,具备开发成为辅助降血糖制品原料的潜力。     

Characterization of porcine SKIP gene in skeletal muscle development: Polymorphisms,association analysis,expression and regulation of cell growth in C2C12 cells

Skeletal muscle and kidney-enriched inositol phosphatase (SKIP) was identified as a 5′-inositol phosphatase that hydrolyzes phosphatidylinositol (3,4,5)-triphosphate (PI(3,4,5)P3) to PI(3,4)P2 and negatively regulates insulin-induced phosphatidylinositol 3-kinase signaling in skeletal muscle. In this study, two new single nucleotide polymorphisms (SNPs) in porcine SKIP introns 1 and 6 were detected. The C1092T locus in intron 1 showed significant associations with some meat traits, whereas the A17G locus in intron 6 showed significant associations with some carcass traits. Expression analysis showed that porcine SKIP is upregulated at d 65 of gestation and Meishan fetuses have higher and prolonged expression of SKIP compared to Large White at d 100 of gestation. Ectopic expression of porcine SKIP decreased insulin-induced cell proliferation and promoted serum starvation-induced cell cycle arrest in G0/G1 phase in C2C12. Our results suggest that SKIP plays a negative regulatory role in skeletal muscle development partly by preventing cell proliferation.     

收割方式与微波预处理对压榨菜籽油品质的影响

采用一次与分段两种收割方式收集油菜籽,在2450 MHz、800 W的微波条件下处理7 min,冷却至室温后低温压榨制油,分析并比较了不同收割方式与预处理方式下菜籽油品质的变化。结果表明,不同收割方式下的菜籽油部分脂肪酸组成、酸价、过氧化值存在显著差异(P<0.05)。与分段收割原料油相比,一次收割原料菜籽油的植物甾醇和维生素E分别高出16.31%和6.56%;总酚降低了36.90%,1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、铁离子还原抗氧化剂能力(FRAP)减少了近50%,最终表现为氧化诱导期(IP)缩短了0.55 h。与对照组相比,微波预处理组维生素E和植物甾醇增加了18.76~19.90和378.25~548.81 mg/kg,Canolol和总酚含量分别增加了595.16~835.77 μg/g和119.24~130.29 mg/100 g,DPPH自由基清除活力、FRAP总抗氧化能力、IP值则提高了20.72~33.13倍、22.98~31.62倍、2.11~2.43倍。微波预处理能有效提高菜籽油中微量成分含量,赋予其更好的氧化稳定性和更高的营养价值。