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本文围绕近年来新畅销的天然甜味剂塔格糖 ,主要介绍了它的一些基本物理化学性质及主要生理功能 ,并对它的生产和在食品工业上的应用进行了论述。 相似文献
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以L-阿拉伯糖异构酶产生菌发酵乳杆菌(Lactobacillus fermentum)C6为全细胞催化剂,对其发酵制备工艺以及生物转化D-塔格糖的催化反应条件和细胞透性化学处理方式进行优化。结果表明,菌株C6以最优培养基配方(葡萄糖10 g/L,酵母浸粉20 g/L,蛋白胨20 g/L,无水乙酸钠10 g/L,MgSO4·7H2O 0.4 g/L,MnSO4·2H2O 0.05 g/L,K2HPO40.4 g/L,L-阿拉伯糖3 g/L,ZnSO4·7H2O 0.04 g/L,生物素100μg/L,焦磷酸硫胺素400μg/L)在最优发酵条件(发酵温度37℃、初始pH值7.5、装液量70 mL/150 mL、接种量1%)下培养24 h,生物量(OD600 nm值=1.25)和L-阿拉伯糖异构酶酶活(107.81 U/mL)较优化前分别提高了92.31%和116.44%;全细胞催化剂在优化的催化... 相似文献
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从14种离子交换树脂和吸附树脂中,筛选出固定化效果较好的大孔弱碱性苯乙烯系阴离子交换树脂D301-Ⅲ为载体,以戊二醛为交联剂,通过先吸附后交联的方法对D-塔格糖3-差向异构酶的固定化进行研究。结果表明,最佳固定化条件为:加酶量为2.00mL/g(粗酶液/树脂),吸附pH7.5,吸附时间为8h,吸附温度为30℃,戊二醛浓度为0.05%,交联时间为3h,固定化酶活回收率可达50%以上。固定化酶重复使用10次,酶活仍能稳定保持在初始酶活的65%以上,具有良好的操作稳定性。 相似文献
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阿拉伯胶在食品工业中的应用 总被引:15,自引:0,他引:15
本文综述了阿拉伯胶的组成、结构、制备、性质和目前其在食品工业中的应用现状,并对其作为多糖类食品添加剂在我国的发展前景进行了分析。 相似文献
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通过对酪蛋白酸钠(SC)与阿拉伯胶(GA)复合体系浊度、粒径和Zeta电位的表征来研究p H、SC/GA浓度比、SC与GA总浓度和离子强度(Na Cl浓度)对两者相互作用及纳米粒形成的影响,利用透射电镜(TEM)表征纳米粒的微观形貌,并对纳米粒的贮藏稳定性进行考察,最后借助红外光谱(FTIR)和荧光光谱探讨SC与GA相互作用形成纳米粒的机制。结果发现:p H、离子强度可显著影响SC和GA两者相互作用及纳米粒的形成,表明两者形成纳米粒的主要作用力是静电相互作用。同时得到SC和GA相互作用形成稳定纳米粒的条件为:SC/GA浓度比1∶1,p H4.2,SC与GA总浓度3.0 mg/m L,Na Cl浓度10 mmol/L。在此条件下形成的纳米粒粒径约为142 nm,Zeta电位约为-21.43 m V,于4℃贮藏30 d后仍保持稳定。TEM结果显示纳米粒呈球形。FTIR证实两者之间的静电相互作用发生在SC中的-NH+3和GA中的-COO-之间。荧光光谱表明SC和GA通过静电相互作用形成纳米粒的结合是低亲和性的。 相似文献
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Rheological properties of cashew gum (CG) and gum arabic (AR), the exudate polysaccharides from Anacardium occidentale L. and Acacia, at different solutions (0.4–50% w/v) were studied. The intrinsic viscosity, [η], of CG in water at 20°C was ≈0.1 dl g−1, while that of AR was ≈0.6 dl g−1. The apparent viscosity of the unheated and the heated (at 80°C for 30 min) CG and AR solutions showed a progressive increase with increasing concentration. The flow curves of blends with equal viscosity solutions of AR/CG: 25/75, 50/50 and 75/25, showed no major interaction. The apparent viscosity (ηa) vs. shear rate
data for both the AR and CG dispersions (4–50% w/v) exhibited shear-thinning characteristics at low shear rates (< about 10 s−1) and Newtonian plateaus at shear rates >100 s−1, and the Sisko model described well the ηa vs.
data of all the dispersions. 相似文献
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The molecular and emulsifying properties of gum arabic (GA) and mesquite gum (MG) were characterized using asymmetrical flow field-flow fractionation connected to multi-angle light scattering and refractive index detection. Properties such as molar mass, root-mean-square radius (rrms), hydrodynamic radius (rh), conformation, apparent densities and distribution of proteinaceous matter over the whole molar mass range were determined. GA displayed a low molar mass (3.4 × 105 g/mol), protein-poor component (population 1) and a high molar mass (1.9 × 106 g/mol), protein-rich component (population 2). MG displayed one molar mass population with an average molar mass of 1.1 × 106 g/mol. For both GA and MG, the conformation (rrms/rh) was increasingly spherical with increasing molar mass. However, MG had higher values of rrms/rh for a specific molar mass suggesting differences in structure between GA and MG. The protein content increased with increasing molar mass for both gums, although to a higher extent for GA. Selective adsorption, during emulsification experiments, could be observed of population 2 of GA which may be due to a combination of the higher protein content and a more flexible structure rendering it more surface active than population 1. Comparing GA and MG in terms of emulsion stability, it could be concluded that GA-stabilized emulsions have considerably higher stability against coalescence. 相似文献
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研究了两种阿拉伯胶(Acacia senegal和Acacia seyal)对复合凝聚微胶囊成囊性质的影响。通过对阿拉伯胶性质的测定及复聚物的动态流变分析,发现由两种类型胶参与形成的复聚物随温度降低,体系的粘弹性转变存在较大差异:具体体现于Acacia senegal胶参与形成的复聚物,其粘性向弹性转变的温度大大高于Acacia seyal胶参与形成的复聚物。该流变特性进一步体现于微胶囊制备上的外观差异,并同时为采用不同类型的阿拉伯胶制备出形态优良的微胶囊提出了工艺上的相应改进措施。 相似文献
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阿拉伯胶由于具有良好的溶解性、稳定性、乳化性等优异性能,被广泛的应用于生物、医药、食品和工业领域。以天然阿拉伯胶为研究对象,分别考察了压力、温度和处理时间对阿拉伯胶熟化的影响。结果表明,温度是阿拉伯胶熟化改性的主要影响因素,温度越高阿拉伯胶的平均分子量越大,在100℃条件下处理,12 h后平均分子量可达到2.8×107g/mol;超高压不能改变阿拉伯胶的熟化程度,但是能够明显的缩短熟化时间,提高改性效率;红外光谱检测结果表明,高压没有改变阿拉伯胶组分。试验结果将为天然阿拉伯胶的改性提供一种新的方法和途径。 相似文献
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Chris J. Smith Alan R. Menzies Peter A. Williams & Glyn O. Phillips 《International Journal of Food Science & Technology》2009,44(4):847-853
The calorific values of gum arabic (GA), cellulose (Solka Floc) and sucrose were measured in a rat model using modifications to the growth assay and energy balance procedures simultaneously. Although the two procedures gave consistent results for cellulose (Solka Floc) and sucrose, i.e. 0 and >3.5 kcal g−1 , respectively, contradictory results were obtained for GA. The growth assay procedure indicated that GA had zero calorific value while the energy balance procedure indicated a value of 3.1 kcal g−1 . Similar results have been reported by other researchers using the two different techniques separately. Results of this type have led to confusion as to the actual calorific value of GA. The anomalous results for GA may be explained in terms of losses resulting from processes which provide no calories for the rat, for example bacterial fermentations in the caecum. Other sources of loss may also have a role. We have proposed that the calorific value of zero as determined using the growth assay is the correct value in the context of the nutritive value of GA. 相似文献
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Die Dong Zhengliang Qi Yufei Hua Yeming Chen Xiangzhen Kong Caimeng Zhang 《International Journal of Food Science & Technology》2015,50(8):1785-1791
Application of soya proteins (SP) in flaxseed oil microencapsulation based on complex coacervation was investigated. The effects of SP/gum arabic (GA) mixing ratio (1:2, 1:1 and 2:1) and pH (2.80, 3.15 and 3.75) on coacervate preparation were studied firstly. The highest coacervate yields (CY) were achieved at SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, which were 81.2 ± 2.0%, 88.1 ± 0.6%, respectively. Thereafter, the microencapsulation of flaxseed oil was detected in accordance with the results of the coacervation of SP/GA, that is the optimal condition for microencapsulation was corresponded to the condition where CY was the highest. Under the conditions of SP/GA = 1:1, pH 3.15, and SP/GA = 2:1, pH 3.75, the microencapsulation efficiency and total yield reached 81.5 ± 0.1% and 81.7 ± 0.4%, and 77.4 ± 3.7% and 86.7 ± 2.4%, respectively. Microscopic morphology revealed that the formation of a biopolymer shell around the oil droplets was achieved at specific conditions. 相似文献