Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.     

Agronomic performance of high oleic,low linolenic soybean in Tennessee

Soybean oil hydrogenation alters the linolenic acid molecule to prevent the oil from becoming rancid, however, health reports have indicated trans-fat caused by hydrogenation, is not generally regarded as safe. Typical soybeans contain approximately 80 g kg⁻¹ to 120 g kg⁻¹ linolenic acid and 240 g kg⁻¹ of oleic acid. In an effort to accommodate the need for high-quality oil, the United Soybean Board introduced an industry standard for a high oleic acid greater than 750 g kg⁻¹ and linolenic acid less than 30 g kg⁻¹ oil. By combing mutations in the soybean plant at four loci, FAD2-1A and FAD2-1B, oleate desaturase genes and FAD3A and FAD3C, linoleate desaturase genes, and seed oil will not require hydrogenation to prevent oxidation and produce high-quality oil. In 2017 and 2018, a study comparing four near-isogenic lines across multiple Tennessee locations was performed to identify agronomic traits associated with mutations in FAD3A and FAD3C loci, while holding FAD2-1A and FAD2-1B constant in the mutant (high oleic) state. Soybean lines were assessed for yield and oil quality based on mutations at FAD2-1 and FAD3 loci. Variations of wild-type and mutant genotypes were compared at FAD3A and FAD3C loci. Analysis using a generalized linear mixed model in SAS 9.4, indicated no yield drag or other negative agronomic traits associated with the high oleic and low linolenic acid genotype. All four mutations of fad2-1A, fad2-1B, fad3A, and fad3C were determined as necessary to produce a soybean with the new industry standard (>750 g kg⁻¹ oleic and <30 g kg⁻¹ linolenic acid) in a maturity group-IV-Late cultivar for Tennessee growers.     

焙烧态水铝钙石催化剂的制备及催化合成生物柴油

分别采用共沉淀法、清洁法制备焙烧态水铝钙石,通过低温N2吸脱附法、CO2-TPD、XRD、DTA和FT-IR表征结构,并将其作为大豆油与甲醇酯交换合成生物柴油的催化剂,探讨制备方法对焙烧态水铝钙石催化合成生物柴油的影响。此外,考察了Ca/Al摩尔比、焙烧温度、甲醇与大豆油摩尔比(醇油比)、催化剂用量和反应时间对酯交换合成生物柴油的影响。结果表明,清洁法制备的焙烧态水铝钙石具有更高的比表面积,强碱中心的表面碱量更大,催化活性更高。当Ca/Al摩尔比为2∶1,焙烧温度为600℃时,制备的Ca2Al O-2-600催化剂的催化活性最高,在醇油比8∶1、催化剂用量3%、反应温度65℃、反应时间4 h的条件下,大豆油转化率达到98. 0%。催化剂经重复使用3次后仍保持较高催化活性。     

Effects of water-soluble soybean polysaccharide on rheological properties,stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Water-soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil-in-water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.     

木粉疏水改性对HDPE基木塑复合材料性能的影响

采用一种操作简便且易于工业推广的方法对木粉进行疏水改性，具体过程为：将3种可热聚合的单体，即甲基丙烯酸甲酯（MMA）、甲基丙烯酸丁酯（BMA）和苯乙烯（St）均匀喷洒在木粉上，经过预热处理后，与配方中其他组分，如高密度聚乙烯（HDPE）和马来酸酐接枝聚乙烯（MAPE）等通过高速混合机混合均匀，采用双螺杆挤出机造粒后，注射制备木塑复合材料（WPC）样条，测试其力学性能。另外，考察了疏水改性对WPC接触角、维卡软化温度、洛氏硬度、吸水性能、热性能的影响规律。结果表明：疏水改性后WPC的接触角增大，木粉和HDPE的界面相容性改善，力学性能得到明显提高。其中，当MMA、BMA和St的添加量为3%时，WPC的力学性能最好，与疏水改性前相比，弯曲强度分别提高了17.3%、26.3%和27.5%，弯曲模量分别提高了24.4%、24.4%和26.0%，冲击强度分别提高了54.7%、57.7%和60.5%。 此外，疏水改性后WPC的维卡软化温度、洛氏硬度、耐水性和耐热性也得到改善。     

黑龙江大豆产业高质量发展研究—以海伦大豆为例（网络首发、推荐阅读）

黑龙江是我国最大的大豆优势产区，研究其大豆产业高质量发展的思路和有效路径，对于振兴我国国产大豆产业，推动供给侧改革，助力乡村振兴战略，促进地方产业经济发展，保障粮食安全具有重要意义。通过对黑龙江大豆产业现状和海伦大豆产业优势进行分析，结合国家重大产业政策导向，提出以海伦大豆为例，基于供应链、产业链、价值链“三链协同”的黑龙江大豆产业高质量发展思路，为推进“十四五”时期我国国产大豆产业发展提供参考。     

发酵豆制品潜在风险因子分析

采集了59份重庆生产酱油、豆豉、腐乳和豆瓣酱4大类发酵豆制品,检测其理化指标和可能存在的6种风险因子,包括蛋白质降解物挥发性盐基氮、硫化氢和生物胺、防腐剂苯甲酸和丙酸及微生物代谢毒素黄曲霉毒素。结果表明,各类样品的pH值及总酸含量均在正常范围;腐乳及包装酱油样品所含氨基酸态氮含量均满足国家标准;各类生物胺普遍存在于发酵豆制品中,不同类型的样品中所含生物胺的种类和含量不同,主要含有酪胺和腐胺。腐乳中生物胺总量最高;挥发性盐基氮的含量较高,可能对样品安全性有影响;硫化氢含量较少,暂不影响食品的可食性;总黄曲霉毒素的含量均未超过国家限量标准,安全性良好。苯甲酸和丙酸普遍存在于各类发酵豆制品中,个别样品中苯甲酸和丙酸含量远高于国家的限量标准,问题较为突出。有必要追踪发酵豆制品加工及贮藏过程中风险因子的变化及产生规律,提出有效的质量安全控制措施。     

控制图等多种质量控制方法在大豆粉检测能力验证中的应用

目的对FAPAS 07322大豆粉中铝、总砷、镉、铅和总汞能力验证结果的准确性和可靠性进行验证。方法分别采用方法比对、仪器比对、加标回收试验及绘制控制图等方式进行质量控制。结果方法相对标准偏差(relative standard deviation,RSD)在0.9%～2.4%,仪器比对RSD在0.9%～2.3%,加标回收率在98.9%～107.4%,测定结果均在警告限范围,控制图可靠。能力验证|Z|在0.2～0.4。结论控制图等多种质控方法相结合在能力验证中的应用,可以为同行检验检测机构提供技术参考及方法学依据。     

我国大陆地区食品中柄曲霉素和黄曲霉毒素B1的污染调查

为了解我国食品中黄曲霉毒素B1（Aflatoxin B1，AFB1）和柄曲霉素（Sterigmatocystin，STC）污染情况，采集自我国大陆地区1137份的食品样品以及室温储存1-2年的米份样品315份，采用高效液相色谱-串联质谱方法分析其中AFB1和STC的含量。检测结果显示食品中AFB1检出率范围为0%-40%，谷物类和谷物基加工品检出率分别为0.2%和7.8%；坚果检出率为8.7%，其中有两份样品中AFB1含量超标，啤酒中AFB1的检出率为0%。STC检出率为12.9%，平均含量为0.39 μg/kg，谷物类、谷物基加工品、坚果和啤酒中检出率分别为2.6%，28.3%，4.3%和0%。相比于所采集的超市和农贸市场样品，室温储存1-2年的米粉样品中AFB1和STC的阳性率均较高，分别为4.4%和84.8%，平均含量为0.84和2.38 μg/kg。