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烟熏液对卤煮牛肉中9 种杂环胺含量的影响 总被引:2,自引:0,他引:2
本实验研究了烟熏液对卤煮牛肉中9 种杂环胺含量的影响。结果显示:鲜牛肉只检测出PHIP、MeIQx 2 种杂环胺,含量只有0.16 ng/g,随着卤煮时间延长,检出杂环胺种类和含量均显著增加(P<0.05),卤煮4 h后,9 种杂环胺含量达到21.18 ng/g;添加烟熏液可以显著抑制卤煮牛肉中杂环胺的形成(P<0.05),0.05 mg/mL烟熏液可以将卤煮牛肉中杂环胺含量从92.72 ng/g降低到7.35 ng/g,效果显著(P<0.05),但是随着烟熏液浓度的增加,对各杂环胺形成的影响不一;烟熏液对卤煮牛肉杂环胺形成的抑制作用可能与其抗氧化性有关。 相似文献
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猪血浆蛋白与大豆蛋白在乳化肠中的应用 总被引:3,自引:0,他引:3
添加外源蛋白对肉肠类食品进行改性是目前的一个研究热点.以猪血浆蛋白和大豆蛋白为外源蛋白,按比例添加于乳化肠中,考察不同外源蛋白对乳化肠表面结构、色差、质构、剪切力的影响.结果表明:添加2%~6%的猪血浆蛋白可以显著降低乳化肠的蒸煮损失(P<0.05),提高猪肉凝胶的硬度、弹性、咀嚼度、回复性和剪切力,改善肉糜凝胶的质构,同时引起肠色泽的显著变化;而大豆蛋白在较低浓度时也表现出较好的降低乳化肠蒸煮损失率的特性,但对肠凝胶质构特性和色泽影响不显著. 相似文献
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Because of the lack of suitable animal models adapted to high vacuum stress in the low-energy ion implantation system, the bio-effects ion irradiation with an energy less than 50 keV on multi-cellular animal individuals have never been investigated so far. The nematode Caenorhabditis elegans has proved to be an excellent animal model used for the study of a broad spectrum of biological issues. The purpose of this work was to investigate the viability of this animal under ion irradiation. We studied the protection effects of glycerol and trehalose on the enhancement of nematodes' ability to bear the vacuum stress. The results showed that the survival of the nematodes was enhanced remarkably under long and slow desiccation, even without glycerol and trehalose. 159 glycerol showed a better anti-vacuum stress effect on the nematodes than trehalose did under short-time desiccation. Low-temperature pre-treatment or post-treatment of the samples had no obvious effect on the survival scored after argon ion irradiation. Moreover, little effect was induced by 15% glycerol- and vacuum-exposure on germ cell apoptosis, compared to the untreated control sample. It issuggested that such treatment would provide relatively low background for genotoxic evaluations with ion irradiation. 相似文献
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响应面法优化红外制备高凝胶性血浆蛋白粉工艺 总被引:1,自引:1,他引:0
选取麦芽糊精作为羰基供体,采用红外处理诱发血浆蛋白粉与麦芽糊精发生美拉德反应,从而提高血浆蛋白粉凝胶特性。首先以血浆蛋白粉的溶解性、凝胶性以及色差为检测指标,通过单因素试验研究了红外处理时间、温度以及麦芽糊精的添加量对血浆蛋白粉品质的影响,在单因素试验基础上,再采用响应面法优化血浆蛋白粉的加工工艺。结果表明:优化试验的最佳条件为红外温度92℃,红外时间17min,麦芽糊精添加量0.56%,测得其凝胶强度为175.52g/cm2,凝胶强度较对照组68.57g/cm2提高了1.56倍。 相似文献
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酶解猪血浆蛋白粉制备ACE抑制肽的工艺优化 总被引:2,自引:0,他引:2
选用胃蛋白酶、胰蛋白酶、碱性蛋白酶和中性蛋白酶水解猪血浆蛋白粉,通过单因素和正交试验考察其水解产物对ACE的抑制活性,并优选酶解工艺条件。结果显示:胃蛋白酶适宜水解血浆蛋白粉,制备ACE抑制肽;影响胃蛋白酶水解的4个因素主次顺序为底物质量浓度>酶解时间>pH值>酶与底物质量比(m酶:m底物),其中底物质量浓度和酶解时间的影响显著(P<0.05),pH值和m酶:m底物的影响不显著(P>0.05);适宜胃蛋白酶水解的条件为pH2.3、水解时间1.5h、底物质量浓度1g/100mL、m酶:m底物1:6。 相似文献