Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars

The contents of raffinose family oligosaccharides (RFOs) and sucrose in 13 Spanish cultivars of lupin (Lupinus albus, Lupinus luteus and Lupinus angustifolius) were studied, with the aim of selecting those with highest amounts of these oligosaccharides in order to obtain pure RFOs for use as ingredients in functional foods. The levels of sucrose and RFOs (raffinose, stachyose and verbascose) were determined using high perfornnance liquid chromatography (HPLC). There were large variations in the levels of individual RFOs between lupin cultivars. L. albus seeds were characterised by the lowest verbascose content (∼0.4%), L. luteus seeds by the highest contents of stachyose (∼7.4%) and verbascose (∼3.1%) and the lowest of sucrose (∼1.2%),and L. angustifolius seeds by the highest sucrose (∼3.4%) and the lowest stachyose (∼4.6%) contents. Furthermore, there was a wide variation in total α-galactosides between species, with a remarkably high content found in L. luteus (9.5–12.3%) which was about twice that of other lupin cultivars. For this reason, L. luteus seeds are the best choice for obtaining pure RFOs for use as prebiotics in functional foods.     

Characterization of bifidobacteria as starters in fermented milk containing raffinose family of oligosaccharides from lupin as prebiotic

The characterization of six bifidobacteria strains used as starters in the manufacture of fermented milk, containing the raffinose family of oligosaccharides (RFOs) as prebiotics, was carried out by applying in vitro methodologies. Selection criteria were the specific growth rate (μ), generation time (T_g), titratable acidity in milk, and enzymatic activities. Strain growth and acidification rate were determined in milk with and without 2% RFOs. Different growth rates, acidification rates and enzymatic patterns were observed among tested bifidobacterial strains. Bifidobacteria with higher levels of α-galactosidase activity showed growth and acidification rate enhancement when RFOs were added compared with lactose as sole carbon source. Based on the results, Bifidobacterium lactis Bb-12 was selected for further investigation as it possessed the enzymes required to enhance growth and metabolic activity in the presence of RFOs from lupins.     

Preparation of protein from lupin seeds

Different methods based on the protein extraction from undefatted and defatted lupin flour in alkaline medium and neutral environment using water and NaCl solution were investigated. The highest yield and protein content were obtained using combined extraction with water and NaCl solution. This method also resulted in the highest level of sum of the sulphur amino acids. Digestibility of protein of the lupin preparations was high.     

益生元在乳制品和冰淇淋产品开发中的应用

叙述了益生元的概念、种类和生理功能,益生菌的作用机理,各种益生元在相关乳制品和冰洪琳产品中的应用,以及在乳制品中添加益生元的工艺配方和工艺流程,并对益生元的前景进行了展望.     

Protein extraction from lupin seeds: a mathematical model

The effect of particle size and microstructural modification on protein extraction from defatted lupin was studied. Particles of different sizes (128–1425 μm) from untreated (control), flaked and exploded samples were extracted at pH 8.0–8.5 and different temperatures. A three-parameter kinetic model as well as a diffusional model were fitted to data. The yield of protein from the surface of particles, and the total extracted protein yield increased as particle size decreased, while the first order rate constant increased slightly or remained constant. Diffusion coefficients varied between 0.5 and 4.5x10⁻¹² m² s⁻¹ and were higher in exploded and flaked material than in the control. The energy of activation for diffusion was 43 kJ mol⁻¹. Differences in microstructure were studied by scanning electron microscopy.     

Comparison of sweet white lupin seeds with soybean meal as a protein supplement for lactating dairy cows

Data were from 45 Holstein cows (23 multiparous, 22 primiparous) assigned by calving date and parity within groups to one of two isonitrogenous (16% crude protein) diets. The diets were 50% forages (corn silage, alfalfa silage) and 50% concentrate, dry basis. In diet A, soybean meal supplied 34.2% of total crude protein; in diet B, ground sweet white lupin seeds provided 37.9% of total crude protein. Cows were fed once daily during the experimental period (d 4 to 116 postpartum). Cows fed lupins consumed significantly less dry matter, produced 1.8 kg/d less milk (but not significantly different), and had lower milk protein percent. Milk fat and total solids percents were similar. Reasons for reduced intake of cows fed lupins were not evident. Traces of alkaloids (.005% dry basis) were present in diet B. Combined results of in vitro continuous culture fermentation and in situ degradation measurements indicated that crude protein from lupins was more degradable than that of soybean meal. Poor performances of cows fed lupins could be partly due to a reduced true protein supply to the small intestine.     

Protein extraction from lupin seeds: microstructural aspects and hypothesis of mechanism

Protein was extracted into water (pH 8.0, 1 h) from defatted lupin seed kernel particles (mean θ, 1425 μm). Intact and extracted particles were examined by scanning and transmission electron microscopy. The inner surface of the cell wall initially showed several small holes considered as possible sites of plasmodesmata. During extraction, protein bodies first became disrupted into smaller microstructures and then protein dissolved. Wide passages were formed between cells which allowed transport of protein. The molecular weight of proteins in solution did not change with time, suggesting that bulk flow rather than selective transport predominated.     

Raffinose family oligosaccharides in seed of Glycine max cv. Chiang Mai60 and potential source of prebiotic substances

Raffinose family oligosaccharides (RFOs) content in Glycine max seed of cultivar Chiang Mai60, a local soybean of Thailand, was investigated. RFOs and other low molecular weight sugars were extracted by 50% (v/v) ethanol and quantified by high‐performance liquid chromatography (HPLC). The prebiotic property of this extract was subsequently studied by in vitro method. The results showed that the concentrations of raffinose, stachyose and verbascose were 6.74 ± 1.62, 145.32 ± 18.74 and 1.60 ± 0.52 mg g^?1 dry seed, respectively, while glucose and sucrose were detected at 10.73 ± 1.35 and 13.28 ± 2.16 mg g^?1 dry seed, respectively. The growth of four Lactobacilli probiotics were increased significantly in a basal liquid medium supplemented with this ethanolic extract as carbon source compared to glucose supplementation. Subsequently, defined mixed culture was studied and it was found that growth stimulation of total Lactobacilli by extracted sugars resulted in the suppression of Escherichia coli and Salmonella enterica serovar Typhimurium growth. It could be concluded that this cultivar showed the RFOs‐rich content and a potential to be a source of an effective prebiotic substance for food application.     

Flaxseed additive application in dairy products production

Nowadays the special attention of scientists is focused on flaxseed that is rich in polyunsaturated fatty acids ω-3 and ω-6, proteins, water-soluble polysaccharides, dietary fibre, lignin, vitamins, minerals and phenolic compounds. Paying attention is caused by flaxseed ability to have a great influence on human health, prevent cardiovascular diseases, gastrointestinal problems and cancer. New butter with flaxseed additive and flaxseed additive technology were developed by us. The suspension microstructure of flaxseed additive was studied. It was revealed that microstructure of flaxseed additive is multicomponent and structured system. It consists of uninterrupted phase of polysaccharides solution and structural elements such as particles of flaxseed, globules and areas with a cellular structure from polygonal cells. As a result the mechanism of microstructure suspension formation was proposed. It has a few stages. They are the formation of dispersion of globules, the aggregation of globules and formation of areas with a cellular structure. Sensory evaluation has shown that butter with flaxseed additive has pure creamy flavour and odor without flavour and odor of additive, yellow color and good spreadability and plasticity. It was proven that addition of structured suspension of flaxseed additive makes structure destruction decrease and plasticity increase. It was also revealed that recovering ability of butter structure soars when flaxseed additive dose increases. This fact indicates that butter with the flaxseed additive has coagulation-crystallization structure with domination of the coagulation one. Decrease of structure destruction and increase of recovering ability of butter structure apparently due to the formation of additional intermolecular bonds between the components of flaxseed additive and butter.     

花生四烯酸在乳制品中的应用

花生四烯酸(AA)是一种人体必需的多不饱和脂肪酸,是人体生长因子,影响婴幼儿大脑和神经发育.AA具有改善记忆力和视力、调节血脂和血糖、降低血清胆固醇、预防心血管疾病、辅助抑制肿瘤、预防癌变、神经功能调节等作用.人体自身不能合成AA,必需从食物补充才能满足机体代谢的需要,牛乳是人体补充营养物质的载体,而AA在牛乳中几乎不存在,所以在牛乳中强化AA已显得非常必要.本文介绍了AA添加带配方奶粉中的工艺流程和操作要点;AA应用于纯牛奶中的工艺流程和操作要点;开发富含AA酸牛奶的生产工艺和操作要点;开发富含AA乳饮料的工艺流程和操作要点.研究发现,AA在酸牛奶和乳饮料中的应用将是新的发展趋势,富含AA的乳制品将会给企业带来巨大的经济效益和社会效益.     

胶原蛋白的功能及其在乳制品中的应用

综述了胶原蛋白的基本特性,与健康之间的关系,以及在乳制品中的最新应用进展。     

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution.     

海洋生物新材料中益生元的开发与应用

海洋益生元主要包括一些功能性低聚糖、微藻及天然产物等,具有调节蛋白质、脂肪和矿物质代谢以及调节免疫功能的作用.本文介绍了海洋生物新材料中一些主要的新益生元物质例如螺旋藻、甲壳低聚糖等的研究现状,与陆源益生元物质作了比较,讨论了其特殊的免疫激活和风味改善等作用,并对海洋生物新材料中益生元物质的开发作了展望.可以预见,从海洋生物新材料中将不断开发出能满足人类健康需求的丰富多样的益生元物质。     

酶在乳品加工中的应用

<正> 生物技术的迅速发展和人们对生物工程认识的日渐加深,使食品业界不断寻求生物技术在实际生产中的应用。酶工程是生物工程中非常重要的项目,虽然酶工程学近年来才兴起,但酶在乳品中的应用却由来已久。人们在很久以前就利用皱胃酶(凝乳酶)来生产干酪;近年,酶在乳品中的应用已扩展到更广的领域。总的来说,当前在乳制品生产中最常用、最重要的几种酶为:蛋白酶(主要为凝乳酶)、乳糖酶、乳过氧化物酶和脂肪酶等。     

Inulin as texture modifier in dairy products

In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products.     

结构脂质及其在乳制品中的应用

简述了结构油脂的定义与分类、在人体内的代谢、功能特性,它可以通过化学法和酶法生产;同时介绍了可能用于乳制品的结构脂质种类及功能,并对其应用过程中氧化稳定性的研究现状进行了简要介绍.     

传统乳制品来源乳酸菌的发酵特性及其在酸奶中的应用

对从传统乳制品中分离出的4株保加利亚乳杆菌和4株嗜热链球菌发酵特性及应用进行研究。利用脱脂乳进行培养,以发酵时间、风味物质及贮藏过程中的p H、滴定酸度、持水力、粘度变化为指标,研究单菌株的发酵性能。进一步对较优发酵性能菌株复配,考察不同接种比例时酸奶的酸度、粘度、风味、感官等指标,研究其在酸奶中的应用。结果表明,保加利亚乳杆菌Lb.YNF-5和嗜热链球菌St.GST-6具有良好的发酵性能。通过对此两株菌进一步复配,最终确定当保加利亚乳杆菌（Lb.YNF-5）:嗜热链球菌（St.GST-6）配比为1∶1时,酸奶产品品质最佳,发酵时间为5.8 h,粘度为7186.47 m Pa·s,感官评价得分为76分。本研究综合表明,菌株Lb.YNF-5和St.GST-6具有开发优良酸奶发酵剂的潜在价值。      

益生菌LGG的益生功效及在乳制品中的应用

LGG(ATCC53103)是一种专利的鼠李糖乳杆菌,由两位美国教授从健康人体内分离而得,也是目前全球研究最多的益生菌之一。功能性方面,LGG具有显著的平衡和改善肠道菌群、预防和治疗腹泻、提高机体免疫力、预防过敏、结合并排除毒素、预防龋齿等功能。此外,作为一种益生菌,LGG还具有耐胃酸、耐胆汁、可定殖于人体肠道、产品保质期内活菌数保持恒定等优点。LGG的应用范围十分广泛,主要包括食品和医药品。在乳制品中主要应用酸奶、牛奶、新鲜干酪、硬质干酪、婴儿食品、乳饮料等产品中。     

卡拉胶及其在中性乳制品中的应用

卡拉胶是一种常见的亲水性胶体,其种类多样、各种类间性质差别大,并与许多亲水胶体具有协同增效作用,非常适合在中性乳制品中使用,同时赋予中性乳制品多样的质地和口感,在国外得到广泛的应用,但在我们国内的乳制品中应用还不广泛.本文致力于将卡拉胶在中性奶中的应用经验进行推广,经过广泛的资料收集和经验数据积累,对卡拉胶的性质和应用进行了详细的介绍.本文对卡拉胶的定义、来源、分类进行了介绍,并重点对影响其应用的主要特性如溶解性、凝胶性、同其他六类增稠剂的协同作用进行了介绍;并着重介绍了卡拉胶在主要的四类中性乳制品中的应用:蛋白质含量大于等于1.0%的中性含乳饮料、蛋白质含量大于等于2.3%的中性灭菌调味乳、常温或冷藏中性乳类甜点、冷冻甜点冰淇淋.对于卡拉胶在中性乳制品开发中的应用有着积极的指导意义.     

Effect of cultivar,cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.)

The aim of this study was to determine the effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides (RFOs) in current cultivars of Australian sweet lupin. Seed samples of ten cultivars grown in 2011, 2012 and 2013 were used in the study. Both whole seed and dehulled lupin samples were analysed for RFOs by high‐performance liquid chromatography with evaporative light scattering detector. Lupin cultivar had a significant effect on RFO contents. Total RFO contents in whole seed and dehulled lupin samples varied between 7.3–10.1 g/100 g DM and 7.6–16.8 g/100 g DM, respectively. Belara and Mandelup cultivars had high levels of RFOs indicating the suitability for functional foods with prebiotic effect. Gungurru and PBA Barlock contained low levels of RFOs and recommended for lupin‐enriched foods with low flatulence effect. Cultivation year with similar climatic conditions had no significant effect on RFO contents. Dehulling increases raffinose, stachyose and total RFO contents in lupin.