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The objective of this study was to investigate the effects of superfine grinding on the physicochemical and antioxidant properties of Lycium barbarum polysaccharides (LBP). Superfine grinding treatment could decrease the average molecular weight (changed from 834.0, 85.2 and 70.6 to 538.5, 71.2 and 2.1, respectively), the spherical particle’s heights (changed from 0.86, 0.59 and 0.51 nm to 0.74, 0.55 and 0.43 nm, respectively) and the spherical particle’s diameter (changed from 98.33, 70.67 and 86.33 nm to 88.67, 47.67 and 51.33 nm, respectively) of LBP. After being superfine grinding treated, the ΔH values of LBP changed from −154.6, −136.5 and −105.0 J/g to −220.8, −97.2 and −46.5 J/g, respectively. The IC50 of LBP from treated materials on DPPH radical (4.96, 1.98 and 2.97 mg/mL) and ABTS radical (2.25, 0.20 and 0.25 mg/mL) were extremely lower than those of LBP from untreated materials. The results suggested that superfine grinding treatment enhanced LBP’s antioxidant activities. Molecular weight and solution behavior were key factors in polymer’s antioxidant activities. 相似文献
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为了明确超微粉碎工艺对菠萝蜜粉品质的影响,本文以真空冷冻-变温压差膨化联合干燥的菠萝蜜粗粉为原料,研究了超微粉碎时间对菠萝蜜超微全粉的各项理化和营养品质的影响。实验结果表明,超微粉碎时间对菠萝蜜的粒径的影响较小,经5min粉碎后即可达到超微粉的要求;菠萝蜜粉的溶解性指数和持水力与超微粉碎时间呈上升趋势,类胡萝卜素和维生素C含量与超微粉碎时间呈下降趋势;通过真空冷冻-变温压差膨化联合干燥方法干燥法获得的菠萝蜜粉的流动性可满足实际生产的需要,产品的吸湿性较小,不易粘结。 相似文献
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Pin Gong Zihan Huang Yuxi Guo Xiaojuan Wang Shan Yue Wenjuan Yang Fuxin Chen Xiangna Chang Lei Chen 《Journal of food science》2022,87(8):3528-3541
The effects of superfine grinding on apparent structure, physicochemical properties, and functional characteristics of three kinds of mushroom (Lentinus edodes, Hericium erinaceus, and Cordyceps militaris) powders were investigated. Coarse and 100-mesh powders of the mushrooms were prepared by common grinding, while a superfine powder was obtained by superfine grinding. By comparing the mushrooms before and after grinding, it was found that the mushroom fines did not produce new chemical groups but increased crystallinity. The results of the physicochemical properties revealed that the fines became less fluid after grinding. The protein content and solubility increased as the particle size decreased. The water and oil holding capacity, glucose binding capacity, cation exchange capacity, and antioxidant activity of the mushroom fines increased after grinding. This study provides a theoretical basis for the development process of edible mushroom food, as well as new ideas for the development of edible mushrooms. 相似文献
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目的 研究鲢鱼骨中鱼油的提取最佳工艺。方法 对比高温蒸煮、热风干燥、冷冻干燥不同处理方式, 将鲢鱼骨粉碎后, 以提取率为指标, 分别研究索氏提取、稀碱水解、酶法水解三种鱼油的提取方式, 并对稀碱水解法进行正交实验方案设计。结果 综合考虑, 采用稀碱水解法提取具有较高的应用价值。稀碱水解法的最优条件为温度85 ℃、pH10.0、料液比1:2、时间40 min, 鲢鱼骨油提取率为39.83%。结论 采用热风干燥法对鱼骨进行前处理, 稀碱水解法提取鲢鱼骨中脂肪提取率最高。 相似文献
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以鲽鱼骨为原料,采用高精密湿法超微粉碎技术制备微细鱼骨泥,研究微细鱼骨泥的较优加工工艺,为鱼骨高值化利用提供生产性指导和参考。结果显示,鲽鱼骨微细骨泥加工过程中,粉碎方式、粉碎次数、冰水添加量对鱼骨泥的粒径、感官品质、出料温度、钙元素溶出量均具有显著影响。粉碎程度越大,鱼骨泥粒径越小,钙元素溶出量越高。较优的鱼骨泥的加工工艺为:胶体磨细粉碎时冰水添加量为骨泥与冰水比例1:3 (w/v),超微粉碎时冰水添加量为骨泥与冰水比例1:5 (w/v)、超微粉碎次数为2次。该工艺条件下可获得100目的微细鱼骨泥,且得率达到60.57%。制得的微细骨泥蛋白质含量较高,脂肪含量较低,钙磷比接近2:1,营养物质均衡丰富,且TVB-N和菌落总数符合相应标准要求。 相似文献
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目的 优化杜仲叶超微粉馒头制备工艺,并对其品质特性进行分析。方法 以馒头感官评分及质构特性为考量指标,以杜仲叶超微粉添加量、酵母粉添加量、水添加量为影响因素进行单因素试验;在此基础上,采用响应面试验优化杜仲叶超微粉馒头的制备工艺。结果 最优工艺条件:杜仲叶超微粉添加量1.3%、酵母粉添加量1.6%、水添加量49%。按此工艺制备得到的杜仲叶超微粉馒头的感官评分为95.33±0.83分。各因素对杜仲叶超微粉馒头品质的影响顺序为:杜仲叶超微粉添加量>酵母粉添加量>水添加量。馒头的质构特性表明:添加杜仲叶超微粉后馒头硬度、胶黏性、咀嚼性及黏度均显著优于对照组(P<0.05)。结论 优化后杜仲叶超微粉馒头营养丰富,且具有杜仲叶独特的风味,有较大的应用潜力。 相似文献
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本文以白鲢鱼肌肉为原料,通过单因素实验对白鲢鱼肌肉脂肪氧合酶(LOX)提取条件进行优化;用圆二色谱法和荧光光谱法对其贮藏稳定性、热稳定性、最适p H进行研究;探讨磷酸盐缓冲液p H、离子强度、二硫苏糖醇(DTT)和乙二胺四乙酸(EDTA)添加量对白鲢鱼肌肉LOX提取工艺的影响。结果表明,白鲢鱼肌肉LOX适宜提取条件为磷酸盐缓冲液p H7.8、离子强度50 mmol/L、EDTA和DTT添加量均为2 mmol/L,在此条件下提取白鲢鱼肌肉LOX的酶液浓度为(1.98±0.037)mg/m L,活力为(244.44±5.93)U。通过对LOX酶学性质研究可知,白鲢鱼肌肉LOX在常温条件下0~2 d内酶活性较为稳定,最适作用温度为40℃,最适p H为7.8。 相似文献
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The effects of setting conditions and soy protein isolate (SPI) on textural properties of surimi produced from silver carp were investigated. Effects of setting temperature, setting time and protein concentration on the gel strength were evaluated and compared utilizing response surface methodology. Models for breaking force and breaking distance of silver carp surimi were established. The total protein content was 13.4% in all experimental samples. Setting temperature and protein concentration were the major factors affecting the gel strength. In the range of the additive SPI protein (10–40%), breaking force and distance of silver carp surimi gels decreased when the protein ratio of SPI was increased in the total protein at 30 and 40 °C for 60 min setting and heating at 85 °C for 30 min, but the breaking force obtained for 90% surimi protein plus 10% SPI protein was higher than surimi alone at 50 °C for 60 min incubation and heating at 85 °C for 30 min. 相似文献
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Yanshun Xu 《LWT》2011,44(9):1952-1957
The physicochemical and rheological properties of silver carp mince with different levels of glucono-δ-lactone (GDL) with or without heat treatment at 90 °C for 20 min were investigated. Breaking force, deformation, and whiteness of GDL-induced gels increased with increasing GDL concentration. Heat treatment of GDL-induced gels led to a significant increase in breaking force and whiteness, but decreased deformation. Disulphide bond formation was observed in GDL-induced gels, which increased after heating of the acidified gels. Solubility profiles of gels in different solutions suggested that gel networks were mainly due to hydrophobic interactions, although other chemical interactions may also occur. SDS-PAGE showed that acidification resulted in a large decrease in myosin heavy chain (MHC) band intensity, suggesting the extensive formation of covalent cross-links among silver carp myosins during GDL-induced gelation. 相似文献
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The simultaneous in situ synthesis of silver nanoparticles and slenderizing of wool fibers was carried out in one single step process without using external reducing agent. The functional groups of wool fibers were responsible for the reduction of silver ions into silver nanoparticles, and the possible interactions between the synthesized nanoparticles and the protein chains of wool fibers have been thoroughly discussed. According to the hypothesized mechanism, which was further proved by UV–vis absorption spectra, there is also a possibility of cross-linking formation within wool protein chains through diazotion reaction with amine groups of wool fibers. Duration of the process at the applied temperature allowed enough time for complete growth of the silver nucleus inside the protein chains, creating more cross-linking within the protein chains of wool fibers. Findings suggest the potential of the proposed method in producing fine wool fibers with enhanced tensile strength and slight color change. 相似文献
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The gelatins were extracted from skins of silver carp (Hypophthalmichthys molitrix) caught in winter and summer, respectively. The physicochemical (molecular weight distribution and melting point) and rheological characteristics (viscosity property), as well as functional properties (emulsifying capacity and stability) of the gelatin from winter silver carp skin were compared with those of the summer equivalent. The results showed the properties of the summer gelatin were superior to those of the winter one, showing higher viscosity, emulsion stability, melting point and lower concentration for gelling. The summer gelatin has slightly denser strands of the gel microstructure which was observed by scanning electron microscopy (SEM). Different properties of gelatins from skin of silver carp may be attributed to the big discrepancy of the environmental temperature in the two seasons. 相似文献