复合氨基酸锌络合物抗氧化性研究

利用豆粕的盐酸水解液作为氨基酸来源，制备复合氨基酸锌络合物作为一种新型的油脂抗氧化剂。通过测定猪油、豆油的过氧化值，结果表明，复合氨基酸锌能延长上述２种油的氧化反应诱导期，表现出较强的抗氧化能力。并且此络合物在高温下仍具有抗氧化性。     

水解氨基酸微量元素络合物食品添加剂的合成工艺研究

利用豆粕的１３９８中性蛋白酶水解液作为复合氨基酸来源，对食品添加剂复合氨基酸锌络合物的合成工艺条件进行了初步研究。重点研究了配体摩尔比和ｐＨ值对络合反应的影响，确定合适的配比反应条件为配位摩尔比２：１，ｐＨ＝８．０，产品络合率达到９８％以上，用化学分析法及红外光谱法鉴定了产品，初步试验得出复合氨基酸锌具有抗氧化性，这为其以后的应用拓展了思路。     

酶法复合氨基酸钙络合物制备及应用研究

利用脱脂豆粕的 1398中性蛋白酶水解液作为复合氨基酸来源,对食品营养强化剂——复合氨基酸钙络合物合成工艺条件进行了初步研究。重点研究了配位体摩尔比和 pH值对络合反应的影响,确定合适的络合反应条件为配位体摩尔比为 2∶ 1、 pH=8 0,产品的络合率达到 90％以上。用化学分析及红外光谱法鉴定了产品。初步试验得出复合氨基酸钙具有抗氧化性,这为其以后的应用拓展了思路。     

复合氨基酸锌络合物的研制

本文利用羽毛(或毛发)的酸水解液作为氨基酸来源,制备复合氨基酸微量元素络合物,作为一类新的动植物营养性添加剂。通过光谱分析(UV,IR)和电化学分析(浓差电位),重点考察了不同因素对复合氨基酸锌络合程度的影响。结果表明,在pH7、复合氨基酸和锌的摩尔比为1.5:1时,络合率可达98％以上。在实验基础上,本文提出了络合物的生产工艺流程,为工业化生产提供了依据。     

复合氨基酸微量元素络合盐的制备工艺研究注

利用脱脂豆粕的1398中性蛋白酶水解液作为复合氨基酸来源,对食品营养强化剂复合氨基酸锌、钙、亚铁络合物的制备工艺条件进行了初步研究.重点研究了配位体摩尔比和pH值对络合反应的影响,确定合适的络合反应条件为复合氨基酸锌、钙、亚铁的配位体摩尔比为21,复合氨基酸锌、钙的pH=8.0,复合氨基酸亚铁的pH=6.5,产品络合率均达到90%以上.并用化学法和红外光谱法鉴定了产品.     

复合氨基酸微量元素络合盐的制备工艺研究

利用脱脂豆粕的1398中性蛋白酶水解液作为复合氨基酸来源,对食品营养强化剂复合氨基酸锌、钙、亚铁络合物的制备工艺条件进行了初步研究,重点研究了配位体摩尔比和pH值对络合反应的影响,确定合适的络合反应条件为：复合氨基酸锌、钙、亚铁的配位体摩尔比为2：1,复合氨基酸锌、钙的pH=8.0,复合氨基酸亚铁的pH=6.5,产品络合率均达到90%以上,并用化学法和红外光谱法鉴定了产品。     

几个可供参考的猪血加工工艺流程

猪血作为一个营养宝库，已经得到极其广泛的研究，所提出的加工生产工艺流程不下几十种。从直接食用猪血豆腐，到酶解猪血粉，复合氨基酸粉的生产，已经取得了长足的进展，但是仍然不能满足人类的需要。将猪血的蛋白质和血红素铁分离后，使二者各成系列产品，用于品工业和制药工业，有可能为猪血的综合利用开辟更为广阔的前景。本文例举了酶解猪血粉，复合氨基酸粉，以及猪血蛋白质和血红素铁的分别开发利用，作一纵行比较，也许能够     

氨基酸与微量元素Zn,Mn络合物肉鸡饲喂试验

将４２００，只ＡＡ肉鸡分成７组进行了复合氨基酸络合Ｚｎ，复合氨基酸络合Ｍｎ，蛋氨酸络合Ｚｎ，蛋氨酸络合Ｍｎ，与硫酸锌、硫酸锰的饲喂比较，结果表明饲喂氨基酸络合Ｚｎ、氨基酸络合Ｍｎ各组较饲喂硫酸锌、硫酸锰组日增重提高了４．８１％～６．０８％，差异显著（Ｐ＜０．０５），饲料利用率提高了１．５６％～５．４０％，Ｚｎ、Ｍｎ在鸡体组织中沉积量增加。饲喂成本比较，氨基酸络合物Ｚｎ、Ｍｎ各组均有下降，其中蛋氨酸络合Ｚｎ、Ｍｎ可产生一定的经济效益。     

氨基酸均衡小米复合粉制备及发酵乳体外消化分析

将小米与乳清分离蛋白粉和大豆分离蛋白粉复配,通过正交实验确定最优氨基酸均衡小米复合粉的质量配方;评价体外胃肠消化过程对小米浓浆未发酵组和小米发酵乳组的多酚、黄酮及抗氧化性的影响。结果表明：小米复合粉最佳质量配方为：小米粉66.8%,乳清分离蛋白粉16.6%,大豆分离蛋白粉16.6%;未发酵组和发酵乳组的多酚含量、DPPH、ABTS和羟基自由基清除率在胃、肠消化的各个阶段都显著增加。黄酮含量和铁还原力在胃消化阶段呈正增长而在肠消化时略微减少。发酵乳组的抗氧化能力在消化的每个时间段都要强于未发酵组,说明发酵工艺可以提升产品的抗氧化性。     

响应面法优化棉籽粕复合氨基酸螯合铁制备工艺

采用响应面法优化棉籽粕复合氨基酸与氯化亚铁进行螯合反应的条件,制备复合氨基酸铁螯合物。以pH、复合氨基酸与氯化亚铁质量比、螯合温度为自变量,氨基酸铁螯合率为响应值,利用二次正交旋转组合实验和响应面分析法对制备条件进行优化。结果表明,最佳反应条件为:pH4.30、温度40℃、复合氨基酸∶氯化亚铁质量比3.3∶1(g∶g),在此条件下螯合率为73.76%,与模型的预测值74.06%接近。      

Fishmeal and oil from lantern fish (Myctophidae) with special emphasis on protein quality

Fishmeal made from lantern fish (family: Myctophidae; genus: Benthosema pterotum) had proximate, mineral, amino acid and fatty acid composition within the range reported for fishmeal made from conventional fish. Similarly, the pressed-out oil had a fatty acid composition and content of unsaponifiables as reported for conventional fish oil. The content of unsaponifiables in the body fat of the fish indicated that wax esters contributed a minor part of the lipids of this species of lantern fish. Determined in chicks, the true digestibility of the amino acids varied from 92% (arginine) to 73% (hydroxyproline) which for most of the amino acids was 1-3% units lower than that found for a high-quality capelin fishmeal. No differences in rate of mortality, growth rate and feed consumption and utilisation were found between lantern and capelin fishmeal when they replaced increasing amounts (0 to 100%) of soya bean meal as protein supplements (72% of total protein) to cereal diets, both fishmeals reducing feed consumption and causing a significant improvement in feed utilisation compared with soya bean meal. The data indicate that lantern fish may be used for the production of fishmeal.     

Effect of dietary unsaturated fatty acids in various forms on the de novo synthesis of fatty acids in the bovine mammary gland

Free and protected soya oil and soya oil fatty acids were included in the rations of dairy cows and from outputs in the milk of 18:1 trans and of polyunsaturated acids conditions in the rumen have been deduced. Similarly, the content of citrate in the milk has been used to evaluate changes occurring in the synthesis of fatty acids in the mammary gland.     

The proximate chemical composition and the amino acid content of some Nigerian oil seeds

Seven samples of some Nigerian oil seeds have been studied with respect to their proximate composition, calcium and phosphorus contents as well as the amino acid composition which was determined by column chromatography. Three of the groundnut samples were processed in the laboratory. These were then compared with a commercial groundnut cake. The African oil bean seeds, the conophor nuts and the soya beans obtained locally were processed in the laboratory. The chemical composition of the oil seed meals were with few exceptions similar to those reported in the literature. The tryptophan and sulphur amino acid contents of the conophor nuts were extremely high compared with the other oil seeds in which the sulphur amino acids were the limiting ones. The lysine contents of the African oil beans and the conophor nuts were exceptionally high compared with others. Glutamic acid followed by aspartic acid and arginine levels were generally high in each of the oil seeds. The implication of these findings are fully discussed.     

米糠肽-铁锌螯合物制备工艺研究

目的 研究米糠蛋白制备米糠肽-铁锌螯合物的工艺。方法 以米糠蛋白为原料,优化米糠肽-铁锌螯合物制备工艺。以亚铁离子与锌离子的螯合率和水解度为评价指标,考察蛋白酶种类、反应物质量比、温度、时间及pH值对米糠酶解产物铁锌螯合率的影响。在单因素试验的基础上,结合JMP软件进行定制试验设计,确定米糠肽-铁锌螯合物的制备工艺。结果 碱性蛋白酶较适宜制备米糠肽-铁锌螯合物,其最佳螯合工艺条件为时间70 min、温度70 oC、反应物质量比3:1、pH 5.0;在此条件下,其产物亚铁离子螯合率达到38.29%、锌离子螯合率达到57.2%,与预测值接近。结论 本研究采用米糠肽同时螯合铁锌2种金属离子,不仅可以充分吸收米糠肽的营养成分,提高消化率,发挥其降血压、降血脂、抗氧化等功能特性,还可以同时补铁、补锌,对人体具有积极作用。     

Chemical composition,amino acid analysis and functional properties of breadnut (Artocarpus altilis) flour

Breadnut flour was processed and evaluated in the laboratory for chemical composition, amino acid and functional properties. The results showed that breadnut flour contained high quality protein with total essential amino acid of 55.1% which is comparable with that of soya flour and egg; while it is better than most nuts and oil seeds. Most of the essential amino acids satisfy the range for infant requirement or even higher than the maximum value of the range. The most predominant amino acids in breadnut are valine, glutamic acid and aspartic acid, while the limiting amino acid is methionine + cystine. Breadnut protein has minimum solubility at pH 5 and maximum solubility at pH 8. Potassium is the most abundant among the minerals determined (0.7 g/100 g) while magnesium (0.08 g/100 g) is the least. The result of the functional properties showed that the flour may be useful as a thickener and protein supplement in diet.     

Amino acid composition and biological value of pastries with protein-rich additives

The authors studied amino acid composition of confectionery (bisquits) enriched with dry fat-free milk, dried buttermilk, dry whey and soya bean flour. The biological value of the products was estimated by the sum of essential amino acids, by the ratio of essential amino acids and total nitrogen, by the chemical score and the variation coefficient of the amino acid score. It has been established that confectionery enriched with dry fat-free milk and dried buttermilk contain more lysine than those enriched with soya bean flour. The balance of amino acids is improved in the products enriched with dry fat-free milk and dried buttermilk. To improve the amino acid balance and increase protein content in food products it iz recommended that by-products of milk manufacturing be mildly used.     

Chemical evaluation of nutritive value of soya paps and porridges,the Nigerian weaning foods

The nutritive value of paps and porridges prepared using millet, guinea corn and maize was assessed by chemical analysis before and after supplementation with soya bean milk or flour. Millet porridge fortified with soya bean milk had the highest amounts of protein and essential amino acids.The nutrient status of the fortified paps and porridges was comparable with that of a commercial weaning food, cerelac. The value of the soya bean paps and porridges as weaning foods for Nigerian children is discussed.     

Nutritional assessment of defatted oil meals of melon (Colocynthis citrullus L.) and fluted pumpkin (Telfaria occidentalis hook) by chick assay

Analytical data on fatty acid, amino acid and mineral content of defatted melon seed and fluted pumpkin seed are presented and discussed. Also discussed are experimental data on availability of amino acids and minerals in these meals. Defatted melon seed and fluted pumpkin seed have protein contents of 66.20% and 66.54%, respectively, with an excellent pattern of amino acids, containing higher levels of most essential amino acids (except lysine) than soya bean meal. Amino acid availability is high (melon seed 95.30%, pumpkin seed 93.12%) and similar to the level in soya bean meal (94.31%). Mineral availability is significantly lower in melon seed (53.63%) and soya bean meal (54.94%) than in pumpkin seed (58.84%). The potential for increased dietary utilisation of melon and fluted pumpkin meals and flours to meet the dietary needs of monogastric animals as well as human subjects is discussed.     

The use of chromic oxide as a food marker —a warning

Four mixtures of ground barley and soya bean meal were prepared; the first had no further additive, the second had 10% soya bean oil, the third 0.05% chromic oxide and the fourth both 10% soya bean oil and 0.05% chromic oxide. Each of these mixtures was then dried in three ways: at 30°C in vacuo and at 60 and 100°C in a forceddraught oven. The total fatty acid content and the fatty acid composition of each sample was determined either by direct esterification of the fatty acids with methanolsulphuric acid or by extraction into chloroform-methanol followed by esterification with sodium methoxide. When the mixture containing both oil and chromic oxide was heated at 100°C, about 25% of the polyunsaturated fatty acids were lost when they were directly esterified and about 50% when the fat was first extracted from the mixture. It is concluded that this loss is probably due to oxidation of the polyunsaturated fatty acids by the chromic oxide and that the additional loss observed when the extraction method was used is due to partial insolubilisation of the triglyceride by these oxidised fatty acids.