不同泌乳时间内内蒙古阿拉善双峰驼驼乳化学组成变化分析

本研究对10匹内蒙古阿拉善双峰驼驼乳的化学组成进行了分析。结果表明，第1次所挤初乳中总干物质为20．16％，在2-30d内变化范围为17．42％18．22％，到90d下降为14．31％。第1次所挤初乳中蛋白质为14．23％，12h后下降到9．63％，之后进一步下降，在7、15、30及90d分别为7．40％、5．32％、4．87％和3．55％。乳糖含量在1～90d泌乳期内变化较小，为4．24％-4．44％。第1次所挤初乳脂肪含量为0．27％，到24h增加到4．18％，30d时为6．91％，90d又下降到5．65％。第1次所挤初乳中灰分含量为1．22％，到12h下降到0．99％，在90d泌乳期内稳定在0．82％～0．98％范围内。第1次所挤的初乳中，WPN占总氮58．74％，CN占总氮38．57％，NPN仅占总氮的2．69％；24h，WPN、CN及NPN分别占总氮的32．54％、65．08％及2．38％。随泌乳进行，驼乳氮分布中CN逐渐升高，WPN逐渐降低，2-90d NPN占总氮变化较小，为5．26％～7．89％。驼乳中C12：0～C18：0偶数长链饱和脂肪酸占总脂肪酸的57．54％，其中C16：0、C18：0及C12：0分别占总脂肪酸的30．12％、15．15％和11．49％，C18：1～C18：3长链多不饱和脂肪酸占总脂肪酸组成的30．25％，其中以C18：1脂肪酸为主，为26．05％。第1次所挤的初乳中钙、磷含量最高，分别为222．58mg／100g和153．74mg／100g；钙、磷、钠、钾及氯在3～90d变化范围分别在154．57～186．87、116．82～141．67、59．5～79．5、150．0～191．0和80．9～152．0mg／100g。初乳中VA、VC含量低于霄乳，VE、VB1高于常乳，VD、VB2及VB6与常乳相近。90d驼乳中VA、VE、VB1、VB2、VB6、VC和VD分别为0．97mg／L和1．45、0．124、1．24、0．54和29．60mg／L和692IU／L。     

Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition

The aim of this study is to identify the chemical composition and the microstructure of the deposits obtained after heating camel and cow milks at 80 °C for 60 min using a laboratory-scale device. Like cow milk, camel milk was affected by heat treatment with the reduction of the non-casein nitrogen content reflecting the denaturation of camel whey proteins. The composition of the deposits generated during heating camel and cow milks at 80 °C for 60 min revealed that while camel deposit contained 57 % w/w protein, cow deposit showed a higher protein content of 69 % w/w. The mineral content was 35 % w/w for camel deposit which was higher than that of cow sample, which was 28 % w/w. SEM of both deposits showed a familiar structure of a protein deposit with large clumps composed of smaller aggregates. Camel deposit showed an amorphous structure due to its deficiency in β-lactoglobulin.     

Chemical Composition and Nutritional Quality of Date Seeds

ABSTRACT The seeds of Ruzeiz and Sifri date cultivars, on the average, contained 6.5% protein, 10.4% fat, 22.0% fiber, 1.1% ash, and 60.0% carbohydrates on a dry weight basis. Mineral analysis showed higher concentration of K followed by P, Mg, Ca and Na. Among the microelements, Fe was in higher concentration (7.4 mg/100g dry weight) followed by Mn, Zn and Cu. Oleic (44.25%), lauric (17.35%), myristic (11.45%), palmitic (10.30%) and linoleic (8.45%) were the major fatty acids in date seed oil. Tryptophan (chemical score = 77) was the first limiting amino acid in date seed proteins (FAO/WHO, 1973). The average in vitro protein digestibility and calculated protein efficiency ratio values were 63.5% and 1.65, respectively, compared to 90% and 2.50 for ANRC-Casein.     

蒙古国戈壁红双峰驼乳化学组成及其动态变化

本实验对12峰戈壁红双峰驼驼乳的化学组成及其动态变化进行了研究。结果表明,第1次所挤初乳中总干物质为20.858%,在第2～30d间基本稳定在17.858～17.323%,第90d时降至14.488%。第1次所挤初乳中蛋白质含量为14.864%,24h后下降到8.153%,以后进一步缓慢下降。乳糖含量在泌乳第1～90d内变化较小,为4.353%～4.648%。第1次所挤初乳脂肪含量为0.278%,到24h增至4.259%,30d时为6.852%,90d又下降到5.705%。第1次所挤初乳中灰分含量为1.281%,到24h下降到0.918%,在90d泌乳期内稳定在0.861%～0.949%范围内。戈壁红驼产后第1次所挤的初乳中钙、磷含量最高,分别为216.059mg/100g和154.358mg/100g钙、磷、钠、钾及氯在2h～90d变化范围分别为156.323～216.059mg/100g、126.835～154.358mg/100g、60.067～83.025mg/100g、126.808～184.208mg/100g和85.600～193.200mg/100g;硫、镁、锌在2h～90d变化范围分别为37.108～43.208mg/100g、7.908～8.933mg/100g和0.628～0.652mg/100g。戈壁红驼90d内驼乳中VA、VC、VD、VE、VB1、VB2及VB6的平均含量分别为0.918mg/L、15.845mg/L、627IU/L、1.800mg/L、0.188mg/L、1.188mg/L和0.495mg/L。     

骆驼肉的营养价值、食用品质及加工现状

骆驼是荒漠和半荒漠地区特有的畜种。骆驼肉具有高水分、高蛋白、低脂肪、低胆固醇等特点,是人类较 理想的动物性食品。本文对国内外关于骆驼肉的化学成分、营养价值、骆驼的生长特性及骆驼肉的食用品质等研究 进展进行综述,同时阐述了骆驼肉产品的种类及加工现状,为今后进一步开展骆驼肉的研究、生产及应用提供借鉴 和参考。     

超高压杀菌处理对鲜驼乳品质的影响

采用不同条件(压力、时间、样品温度)的超高压方式对鲜驼乳进行处理,并对超高压处理前后鲜驼乳的微生物、酸度、色泽以及滋味进行测定及分析。结果表明,超高压处理对鲜驼乳有着明显的杀菌效果,随着处理压力的增大,鲜驼乳中的菌落总数逐渐减少,其中600 MPa/5 min的超高压处理杀菌效果最好;经超高压处理后鲜驼乳的酸度降低,除了样品温度为20℃和60℃的处理外,其余各处理均使酸度显著降低(P<0.05);随着处理压力的升高、保压时间的延长及样品温度的升高,驼乳的色泽整体无明显变化;超高压处理后鲜驼乳的酸味、苦味和涩味显著降低(P<0.05),而咸味和鲜味显著上升(P<0.05),且基本味间存在一定的相关性。     

西藏发酵牦牛乳化学成分和微生物组成分析

从西藏4个不同地区共取48份发酵牦牛乳样品,通过化学成分和微生物指标的检测及其统计分析,研究发现牦牛乳的营养成分为:脂肪6.89%(体积分数)、蛋白质4.91%(质量分数)、干物质17.64%(质量分数)、乳糖3.8%(质量分数)和灰分0.80%(质量分数),并且不同地区各成分的质量分数也不同。牦牛乳的微生物检测结果为(对数值):细菌5.61 cfu/mL,芽孢菌1.82 cfu/mL,乳酸菌5.21 cfu/mL,真菌3.12 cfu/mL,肠道菌3.26 cfu/mL,大肠杆菌2.11 cfu/mL和金黄色葡萄球菌3.48 cfu/mL,并且存在明显的地区差异性。     

Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu

Chemical composition and antinutritional factors in soy and faba beans and tofus produced thereof were evaluated. Both bean curds had higher protein contents (55.7 and 82.0% dry basis for soy and faba bean curds, respectively) than the corresponding raw beans. Tofu made from faba bean (FBT) contained only 1.5% total lipids (dry basis) compared to 34.4% in soybean tofu (SBT). Antinutritional and flatulence factors were much lower in FBT. Favism factors were not examined. In vitro studies showed that SBT and FBT are comparable in terms of digestibility and amino acid availability.     

骆驼乳的营养价值及在预防疾病中的应用与作用机制研究进展

本文总结了骆驼乳的营养价值,通过与其他乳类的对比展示了骆驼乳的特性;分析了骆驼乳表现出特定药用潜力的生物作用基础,包括其营养基础如所含特殊蛋白的药用特性,以及抗氧化、抗炎、调节免疫及肠道微生态等生物学作用基础;并梳理汇总了骆驼乳预防与缓解糖尿病、肾脏损伤、肝脏损伤、癌症、自闭症和高血压等多种疾病的作用机制及研究进展;最后简要整理了骆驼乳衍生品在功能食品开发中的应用研究。本文将为全面深入认识骆驼乳的医学应用潜能及骆驼乳功能食品的开发提供参考。     

发酵和后熟对牦牛奶营养及风味物质的影响

为研究发酵和后熟对牦牛奶营养成分及风味物质的影响,分析了牦牛奶、发酵后牦牛奶和后熟后牦牛奶中的营养成分和挥发性物质种类和相对含量的变化,并进行了营养和品质评价.结果表明,发酵显著降低了牦牛奶中的乳糖含量(P<0.05),降幅为39.43％;发酵还显著促进了牦牛奶中总氨基酸、必需氨基酸、非必需氨基酸和鲜味氨基酸含量的增加...     

牛乳和双峰驼乳中乳脂球膜蛋白的差异分析

为阐明双峰驼乳中乳脂球膜蛋白（milk fat globule membrane proteins,MFGMP）的组成以及与牛乳MFGMP之间的差异,以牛乳和双峰驼乳中的MFGMP为研究对象,采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、双向电泳和液相色谱-串联质谱（liquid chromatograph-tandem mass spectrometry,LC-MS/MS）技术对其中的高丰度蛋白质进行表征,并对双峰驼乳MFGMP提取方法进行选择。结果显示,双峰驼乳和牛乳MFGMP中含量最高的蛋白组分依次为嗜乳脂蛋白、黄嘌呤氧化还原酶/脱氢酶、乳凝集素（MFG-E8或PAS6/7）、脂肪分化相关蛋白（ADRP或PLIN2）,3 种方法分析双峰驼乳和牛乳中MFGMP中高丰度蛋白组分的结果具有一致性。基于LC-MS/MS技术对双峰驼乳的MFGMP进行鉴定,并将对鉴定出的蛋白质进行基因本体功能注释和京都基因与基因组百科全书路径分析,发现这些蛋白主要是细胞膜、线粒体、内质网膜等组分,参与的生物途径有翻译和翻译的起始、氧化还原过程、细胞内蛋白质转运、蛋白质折叠、细胞氧化还原稳态等,具有结合活性和分子催化等分子功能。     

不同部位双峰驼肉的食用品质及营养成分分析

为了探究双峰驼不同部位肉的品质特性差异及加工适宜性,为双峰驼肉的精细化加工提供理论依据,选取8岁龄阿拉善双峰驼的里脊、外脊、胸肉、腹肉、臀肉、骆驼霖、腱子肉7个部位肉样,检测不同部位双峰驼肉的食用品质,并对其营养成分和质构特性进行分析。结果表明,里脊的色差最小,颜色较鲜艳,保水性适中;外脊的脂肪（质量分数6.50%）较高,嫩度较好,但水分含量（质量分数66.11%）低导致其保水性较差;胸肉的硬度最低,具有良好的弹性和嫩度且所含氨基酸和脂肪酸最丰富、种类最齐全;腹肉具有较高的脂肪（质量分数9.03%）、良好的保水性;臀肉的硬度、熟肉率和内聚性最差;骆驼霖的蛋白质（质量分数21.27%）较高且脂肪（质量分数0.33%）较低;腱子肉的水分含量（质量分数75.27%）较高且系水率（0.89%）最大,但脂肪酸种类较少。结果表明,阿拉善双峰驼不同部位肉的品质特性存在差异,各部位肉有其适宜的加工方式。     

Seasonal Changes in the Chemical Composition of Commingled Goat Milk

Production of goat milk cheese in North America has been growing rapidly during the past several years. However, information on chemical composition and its seasonal variation of year-round bulk-collected goat milk is limited. The objective of this study was to analyze the chemical composition of commercial goat milk shipments for an entire year to provide fundamental information for cheese making and milk cheese yielding potential and pricing. Samples were collected weekly from bulk milk shipments to a commercial cheese company over 12 mo, beginning in April, 1996, and analyzed for contents (%) of total solids (TS), fat (F), lactose, crude protein, casein, nonprotein nitrogen (NPN), ash, minerals, and specific gravity (G). Chemical composition of the goat milk varied widely during the year. The contents of fat and TS decreased over the first 20 wk from 3.6 and 12.7% to 3.0 and 11.3%, respectively, and then increased to peak values of 13.4 and 4.4% in January. Crude protein and casein contents also decreased over the first 20 wk, from 3.5 and 2.7% to 3.2 and 2.3%, respectively, before increasing gradually to 3.8 and 2.9% in February. The concentration of lactose seemed to decrease below mean levels during August and January. Ash content declined during the first 20 wk from 0.82 to 0.78%, and then increased sharply to 0.90% by wk 36 before decreasing sharply again toward the end of the study. Calcium content decreased steadily from about 0.16 to 0.14% by wk 20, before increasing to 0.16% by around wk 40. It was found that TS content could be estimated using the equation: TS = 0.13 G + 1.41 F + 4.28 (r² = 0.94, P < 0.01).     

潮汕鱼酱油营养成分分析与品质评价

测定分析潮汕鱼酱油的营养成分,并与其他国家产鱼酱油进行比较。结果表明:鱼酱油含盐量偏高,潮汕鱼酱油的含盐量最高,达30%,但潮汕鱼酱油挥发性盐基氮与三甲胺氮的比值最小,发酵品质较好。潮汕鱼酱油中必需氨基酸占总氨基酸的比值(EAA/TAA)为51.23%,必需氨基酸占非必需氨基酸的比值(EAA/NEAA)为105.04%,必需氨基酸总量与氨基酸总量之比高于FAO/WHO的理想模式,且含有110.53mg/100mL的牛磺酸,是一种营养价值较高的咸鲜调味品。潮汕鱼酱油中含有丰富的钙等微量元素,可以补充矿物质。潮汕鱼酱油是低值海鱼的天然发酵产物,其抗氧化活性达90.51%,三氯乙酸(TCA)可溶性短肽为28.49mg/mL。     

牛奶及其制品的营养特性

牛奶是一种营养成分齐全、组成适宜、易消化吸收的天然优质食品。不但适合于婴儿、病人及老年人,也适合于广大的普通人群。牛奶含有丰富的优质蛋白质,平均含蛋白质3%(占总乳固形物的27%),生物价(BV)为87,氨基酸评分(AAS)为0.98;含脂肪≥3%(占总乳固形物≥27%),其中油酸占30%,亚油酸5.3%,亚麻酸2.1%,同时,还含有较高的短链脂肪酸;含乳糖约3.4%(占总乳固形物31%),乳糖具有促进钙吸收,促进肠道有益菌繁殖,抑制腐败菌生长的作用;含钙约1l0mg/100g,且吸收率高;此外还含有丰富的维生素。对于现在的中国膳食结构而言,牛奶类食品的主要作用是提供…     

驼乳对小鼠抗疲劳作用的研究

为研究驼乳对体力疲劳的延缓作用,将驼乳分为3组,分别以0.5、1、2mL/d的剂量灌胃小鼠,并以0.9％生理盐水(1 mL/d)为对照组.30d后记录小鼠爬杆和负重游泳时间,并用试剂盒测定全血乳酸.肝糖元、血尿素氮含量是与疲劳有关的生理指标.试验结果表明:3个剂量的驼乳均能延长小鼠的爬杆和游泳时间,降低运动后血乳酸和血尿素的含量,提高肝糖元的储备量.