青稞β-葡聚糖提取工艺研究

该文报道以青稞为原料进行提取β-葡聚糖研究,通过单因素及正交试验得到最佳工艺条件。实验结果表明:在温度为75℃、料水比为1:15、提取时间为2h、pH值为8条件下,对青稞中β-葡聚糖提取效果最佳。     

上面发酵青稞啤酒糖化工艺研究

主要研究了青稞啤酒糖化过程中不同的辅料比、料水比以及β-葡聚糖酶添加量对青稞麦汁质量的影响,同时对青稞啤酒的感官及理化指标进行了测定,结果表明,辅料比为30%,β-葡聚糖酶添加量为8μg/mL,料水比为1∶4.0时所得青稞麦汁比较理想,而且加快了麦汁的过滤速度。     

超声波辅助提取青稞β-葡聚糖工艺优化

采用超声波辅助方法从青稞麸皮中提取β-葡聚糖。研究了水料比、pH、超声波功率、提取时间和提取温度对其得率的影响,通过正交试验优化了提取工艺。结果表明,超声波辅助提取青稞β-葡聚糖的最优工艺为:水料比1:18,提取温度45℃,超声波功率500 W,p H9,提取时间25 min,此条件下β-葡聚糖得率可达2.36%。各因素对β-葡聚糖得率的影响大小依次为:水料比>提取温度>超声波功率>pH>提取时间。比较了TCA法、Sevage法、木瓜蛋白酶法的除蛋白效果,木瓜蛋白酶法最佳,蛋白质去除率可达87.84%,β-葡聚糖保留率可达90.58%。     

胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响

以青稞种子为原料,采用金属离子、亚硒酸钠和低温胁迫等处理方式,研究不同胁迫方式对青稞籽粒中主要功能性成分β-葡聚糖和γ-氨基丁酸(GABA)含量的影响.实验结果表明:随着发芽时间的延长,青稞籽粒发芽后β-葡聚糖含量呈下降趋势,GABA含量呈现先增加后减少的趋势.5种金属离子(Fe2+、Fe3+、Cu2+、Mg2+、Zn...     

青稞全粉营养成分分析及青稞脆片制备工艺优化

分析了青稞全粉的蛋白质、脂肪、灰分、水分含量及氨基酸组成,并优化了青稞脆片的制备工艺条件,包括挤压膨化、预干燥及烘焙工艺。结果表明:青稞全粉的蛋白质含量为10.23g/100g,脂肪含量为2.51g/100g,灰分为1.86g/100g,水分为8.41g/100g;青稞全粉中含有17种氨基酸,总氨基酸含量为9.471g/100g。最佳挤压膨化工艺条件为挤压腔各区(T2～T6)温度依次为60,140,140,80,50℃,青稞全粉喂料量50kg/h,螺杆转速280r/min,青稞全粉含水量23%;最佳预干燥条件为干燥温度60℃,风量12%,停留时间16 min,料层厚度30mm;最佳烘焙条件为底火180℃,面火220℃,时间70s,该条件下制品的糊化度达到98.73%,制备的青稞脆片呈浅黄色、有光泽,表面有皱纹,膨化均匀、气泡细密,香且酥脆。     

青稞膳食纤维微波法提取工艺的研究

本研究以青稞为原料,制麸后采用微波法提取麸皮中的功能性成分-膳食纤维,并利用响应面发研究了青稞膳食纤维的微波提取条件。结果表明:微波法的最佳工艺参数为粒度2、pH7.5、提取功率560W、提取时间60s,该方法提取青稞膳食纤维节能、高效、便捷。     

青稞酥饼加工工艺及其对β-葡聚糖的影响

通过单因素实验及Box-Behnken实验设计分析得到青稞酥饼的最佳配方为:青稞粉与豌豆粉(6∶4)100%,芝麻粉20%,花生粒10%,起酥油30%,白砂糖糖粉40%,水10%;最优焙烤工艺参数为:烘烤阶段,底火115℃,30 min;上色阶段,底火120℃,面火150℃,5 min。分析润麦、炒制、磨粉和焙烤4个主要加工工序对青稞可溶性β-葡聚糖含量的影响。结果显示,润麦、炒制及焙烤工序对可溶性β-葡聚糖含量基本不产生影响。经粉碎机磨粉和水磨磨粉后,可溶性β-葡聚糖含量分别增加了16.0%和29.5%。经最佳实验配方和工艺加工而得的青稞制品,口感酥松,风味纯正,且提高了营养价值。     

青稞β-葡聚糖研究进展

该文对青稞β-葡聚糖研究现状进行综述,内容主要包括β-葡聚糖的结构、分布、理化性质、生理功能、提取和检测等几个方面。     

青稞β-葡聚糖营养作用及其提取工艺的研究

本文主要针对青稞β-葡聚糖的性质、营养作用和最佳提取工艺进行研究.并谈及粘度法、沉淀法、酶法、荧光法、苯酚-硫酸法等方法测定β-葡聚糖的含量,以及青稞β-葡聚糖的应用及其发展前景.     

不同品种皮大麦与裸大麦的营养及功能活性成分差异比较及相关性分析

选取全国具有代表性的5种皮大麦和7种裸大麦,采用国标等检测方法测定灰分、蛋白质、脂肪、淀粉和脂肪酸等营养组分,β-葡聚糖、黄酮和多酚等功能活性成分的含量,对比分析皮大麦和裸大麦之间营养组分及功能活性成分的差异,并对营养组分及功能活性成分进行相关性分析。结果表明：皮大麦中的灰分和粗蛋白含量均高于裸大麦,但差异不显著(p>0.05),而粗脂肪含量显著高于裸大麦(p<0.05);皮大麦中的总淀粉、快消化淀粉及抗性淀粉含量均高于裸大麦,慢消化淀粉含量低于裸大麦,但均无显著性差异(p>0.05);皮大麦中除硬脂酸和油酸含量显著(p<0.05)高于裸大麦外,其余脂肪酸含量均无显著性差异(p>0.05)。在功能组分含量方面,皮大麦与裸大麦的多酚、黄酮含量无显著性差异(p>0.05),而β-葡聚糖含量皮大麦显著(p<0.05)低于裸大麦;不同品种大麦,除脂肪酸和淀粉外,主要营养组分和功能活性成分含量之间不具有相关性。     

萌动青稞的研究进展

萌动谷物的研究越来越受到广大学者的关注,特别是萌动青稞。萌动青稞是一种新型的功能性食品,因其具有良好的口感和较高的营养价值而受到人们的喜爱。通过比较青稞萌动前后营养成分的变化、萌动后青稞的生理功效,以及国内外萌动青稞产品的研发现状,综述了国内外萌动青稞研究进展,为我国萌动青稞的开发与利用提供参考。     

Technical note: In situ ruminal starch disappearance kinetics of hull-less barley,hulled barley,and corn grains

The objective of this study was to compare ruminal starch disappearance rates of hull-less barley, hulled barley, and corn grains. Five different genotypes were used for each of the 2 barley types. In addition, each of these genotypes was grown in 2 different locations and years, resulting 10 independent barley samples for each of the 2 barley grain types. Five different genotypes of corn grain were obtained from a commercial seed company. After being ground to pass through a 4-mm screen of a cutter mill, 3.6 g of each grain was placed into a porous bag, which was then incubated in the rumen of 2 ruminally cannulated cows for 0, 4, 8, 12, 24, and 48 h. Corn grains had greater instant ruminal starch disappearances than barley grains (22.4 and 8.2%, respectively). Instant ruminal starch disappearances did not differ between hulled and hull-less barley grains. Ruminal starch fractional disappearance rates were greatest for hulled barley grains, moderate for hull-less barley grains, and lowest for corn grains (15.3, 13.9, and 7.1%/h, respectively). Ruminal starch half-life was shortest for hulled and hull-less barley grains (4.4 h) and longest for corn grains (6.6 h). Ruminal starch half-life did not differ between hulled barley and hull-less barley grains. In conclusion, using a holistic experimental design and statistical analysis, this study showed that starch from hull-less barley grains has a ruminal half-life similar to that of hulled barley grains and shorter than that of corn grains.     

Preparation and analysis of dietary fibre constituents in whole grain from hulled and hull-less barley

Sixteen different barley samples (7 of which were hull-less; H-L) were milled and subjected to pre-extraction with ethanol and hexane. Water soluble materials (WSM-TP-AI), containing mostly β-glucans, were purified from the hot water extracts by the use of heat-stable amylase. Crude arabinoxylans were extracted by an alkali solution (WUM-B-S) and purified by the use of β-glucanase and amyloglucosidase, giving AX. Finally insoluble fibre residues were obtained (WUM-B-R). GC and NMR analyses revealed no marked quantitative and qualitative differences of β-glucans or the water-soluble arabinoxylans in WSM-TP-AI between the H-L and the hulled (H) varieties. Significant differences among the two barley types were found in the Ara/Xyl ratio of the starting materials as well as the alkali soluble material (WUM-B-S) and the alkali insoluble residue (WUM-B-R). For alkali soluble AX the H samples had the lowest arabinose content. A single-tube preparative isolation procedure for starch-free barley fibre was used. Combined with NMR and GC this is a tool to produce defined fibre fractions for biological testing.     

不同脱皮设备对青稞米加工碎米率的影响研究

本实验采用青稞为原料,对比了青稞米加工中柔性脱皮机和碾米机对碎米率的影响。分析了两种脱皮设备对青稞麸皮中淀粉含量的变化趋势和原因,探讨了入机水分、脱皮率、灭酶、筛分工序等对青稞米加工过程中碎米率的影响。研究结果显示,青稞米加工最佳的入机水分为16%;碎米率随着脱皮率升高而升高,碾米机的碎米增长率高于柔性脱皮机;脱皮率＜10%时,灭酶对碎米率无显著性影响,脱皮率＞10%时,灭酶处理使碎米率显著上升;脱皮率＞10%时,筛分工序能够降低碎米率和提高青稞米粉的亮度;柔性脱皮机能缓解青稞制米时碾米机过碾的问题,降低了富葡聚糖相中淀粉的含量。     

Hull-less barley for swine: ileal and faecal digestibility of proximate nutrients,amino acids and non-starch polysaccharides

The nutritive value of three hull-less barley cultivars (Condor, Falcon and CDC Buck) were evaluated. The samples were analysed for proximate composition, amino acids and non-starch polysaccharides (NSP). Wheat and normal barley were used for comparison. Apparent digestibilities were determined with eight cannulated pigs. The diets were formulated to have all energy and protein supplied by the cereals. Compared to normal barley, hull-less barley has higher contents of protein and amino-acids, and lower levels of fibre components. The levels of several essential amino acids in hull-less barley are higher than in wheat. No obvious differences in NSP composition were observed, but the hull-less barley contained considerably higher levels of β-glucan compared to hulled barley and wheat. In digestion trials the piglets did not accept the diet in which conventional barley was formulated as the only energy and protein source, whereas hull-less barleys were well consumed. The results showed that, in the order of Condor, Falcon, CDC Buck and wheat, the overall tract digestibilities of intake energy were 83·1, 80·3, 83·2 and 82·9%, and of protein were 72·6, 69·5, 76·5 and 77·6%, respectively. The averages of apparent ileal amino acid digestibility were 56·5, 58·4, 65·3 and 65·4%, respectively. Hull-less barleys showed 20–37% ileal digestibility of total NSP. This study provides digestibility coefficients of hull-less barleys, and it is concluded that the digestibility of hull-less barley is comparable to wheat and superior to hulled barley in terms of nutrient composition and acceptability. © 1998 SCI.     

Effects of feeding hull-less barley on production performance,milk fatty acid composition,and nutrient digestibility of lactating dairy cows

The objectives of this study were to evaluate production performance, milk fatty acid composition, and nutrient digestibility in high-producing dairy cows consuming diets containing corn and hull-less barley (cultivar Amaze 10) in different proportions as the grain source. Eight primiparous and 16 multiparous Holstein cows were assigned to 1 of 4 diets in a replicated 4 × 4 Latin square design with 21-d periods. Cows were fed once daily (1200 h) by means of a Calan gate system (American Calan Inc., Northwood, NH). All diets contained ～20% grain (dry matter basis). Treatments consisted of 100% corn (0B), 67% corn and 33% hull-less barley (33B), 33% corn and 67% hull-less barley (67B), and 100% hull-less barley (100B) as the grain sources. Total-tract nutrient digestibility was estimated using lanthanum chloride (LaCl₃) as an external marker. Dry matter intake differed quadratically among treatments, being lowest for 67B and highest for 0B and 100B. Feeding hull-less barley did not affect milk yield, and milk fat concentration differed cubically among treatments. The cubic response was attributed to the higher milk fat concentration observed for the diet containing 67B. Neither the concentrations in milk of protein and lactose nor the yields of protein and lactose differed among treatments. The proportion of de novo synthesized fatty acids in milk did not differ among treatments. The apparent total-tract digestibility of dry matter, crude protein, and neutral detergent fiber did not differ among treatments. Although a quadratic effect was observed, starch digestibility was minimally affected by treatments. In conclusion, this study indicates that hull-less barley grain is as good as corn grain as an energy source when formulating diets for high-producing dairy cows.     

萌发对青稞甜醅饮料的活性成分及其抗氧化活性的影响

目的 探究青稞籽粒萌发对所制青稞甜醅饮料的活性成分及其抗氧化活性的影响。方法 对青稞籽粒进行不同时间的萌发预处理, 再进行甜醅发酵并与纯净水、稳定剂复配制备青稞甜醅饮料, 以未萌发青稞籽粒制备的饮料为对照, 测定饮料的总酚、总黄酮含量及对2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2-azinlbis-(3-ethylbenzthiazoline-6-sulphonate), ABTS]、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)和羟自由基的清除率。结果 不同时间萌发时间处理条件下, 青稞甜醅饮料的活性成分含量及其抗氧化活性相较于对照均有所提升, 其中总酚和总黄酮含量均在萌发第40 h时达到最高, 分别为2.69 mg/mL和1.71 mg/mL, 分别比对照 2.21和1.35 mg/mL提高了21.72%和26.67%。经萌发处理后的青稞甜醅饮料对ABTS自由基和羟自由基清除能力在萌发第48 h时清除率分别达到64.64%和76.97%, 分别比对照48.83%和67.61%提高了32.38%和13.84%, 对DPPH自由基清除能力在萌发第40 h时清除率达到最高为94.11%, 比对照86.28%提高了9.07%。结论 青稞籽粒经萌发处理后制得的青稞甜醅饮料具有良好的抗氧化能力, 为提高青稞系列产品的附加值提供参考。     

青稞作为我国高原特色谷物资源在功能食品领域的开发潜力

青稞是我国藏区特有的传统谷物资源,因其独特的营养成分和保健功能而获得广泛关注。随着全谷物食品在人类膳食结构中的重要性被重新认识,青稞全谷物食品研发的意义凸显。该文主要介绍了青稞中特有的功能因子、营养成分及保健功能的开发前景。