Effect of Germination Environment on Nutrient Composition of Alfalfa Sprouts

Alfalfa seeds were germinated for 120 hr utilizing solutions of 0.05M (NH₄SO₄, 0.05M urea, 0.05M KNO₃, 0.1M KNO₃ or distilled water for rinsing. One of the water rinsed samples was flushed with CO₂ after each rinse. Proximate analysis, NPN, amino acids and reduced ascorbic acid contents were measured to determine the effect of germination environment on the nutrient composition. The sprouts had significantly increased crude protein values but reduced fat and carbohydrate concentrations as compared to the seeds. True protein content increased significantly in the sprouts rinsed with 0.05M (NH₄SO₄ or 0.1M KNO₃. The essential amino acid patterns of these were not significantly affected. Although the treatments used did not appear to affect adversely the composition of the sprouts, visually the sprouts did suffer somewhat.     

预熟化对谷物煮制时间及营养成分影响研究

拟开发大米、小米、玉米、藜麦4种谷物预熟化的工艺路线,使用水浴加热方式对4种谷物进行处理。以各谷物的煮制时间、淀粉、还原性糖、蛋白质的含量作为评价指标,采用控制变量法对此工艺条件进行优化,谷物按直接干燥和-20℃冷冻后干燥两种方式进行处理,结果表明,大米预熟化较佳的工艺路线为:浸泡米水质量比1∶3,在80℃下水浴2 h,经-20℃冷冻后干燥,煮制时间为4 min。小米预熟化较佳的工艺路线为:浸泡米水质量比1∶2,在60℃下水浴2 h,经-20℃冷冻后干燥,煮制时间为3 min。玉米预熟化较佳的工艺路线为:浸泡米水质量比1∶3,在60℃下水浴2 h,经-20℃冷冻后干燥,煮制时间为4 min。藜麦预熟化较佳的工艺路线为:浸泡米水质量比为1∶2,在80℃水浴下加热3 h,经-20℃冷冻后干燥,煮制时间为3 min。     

Effect of Processing Method and Storage Time on the Nutrient Composition of Fiddlehead Greens

The effect of processing method (freezing vs canning) and storage time (day 1 or 10 months) on the proximate composition and the vitamin and mineral content of fiddlehead greens was examined. Comparisons were made between the nutrient composition of raw and processed fiddlehead greens. The protein, ash and water soluble vitamin (niacin, thiamin, riboflavin, vitamin C) content of the fiddle-heads decreased with processing. These losses were most likely the result of leaching and heat processing. Losses of water soluble vitamins, particularly niacin, was the greatest in canned fiddlehead greens. The mineral content (K, Mg, P) was substantially reduced by processing. Storage for up to 10 months resulted in a significant decrease in the moisture, crude fiber, and α-carotene content of frozen and canned fiddlehead greens.     

Germination of Amaranth Seeds: Effects on Nutrient Composition and Color

Amaranth seeds were germinated at a water activity of about 0.92 for up to 72 hr. Crude protein, true protein and crude fiber were found to increase and fat content to decrease. For 48 hr of germination reactive lysine values did not change. At 72 hr, a slight decrease was observed in lysine and in vitro protein digestibility was similar to the control. During germination Hunter color parameters L were lowered and a and b were enhanced. Germinated seeds showed a pinky color which appeared very attractive for various food uses.     

Beneficial Influence of Short‐Term Germination on Decreasing Allergenicity of Peanut Proteins

Most allergenic storage proteins in peanuts are degraded during seed germination. By altering this natural physiological process, it might be possible to reduce peanut protein allergenicity. However, little is known about the change in allergenic proteins and their corresponding immunocreactivity, and the effects of major environmental conditions on their allergenicity during germination. In this study, the influence of different germination conditions (temperature and light) on the degradation of Ara h1 and allergenicity changes of peanut seeds was evaluated by ELISA and Western blotting. The results showed that the 40‐ and 65‐kDa proteins in peanut seeds degraded rapidly during the time course, beginning at 60 (at 25 °C) and 108 h (at 20 °C), and the corresponding immunocreactivity of Ara h1 decreased approximately one‐third after 5 to 7 d of germination. Compared with the cotyledons, the embryonic axes had a higher proportion of Ara h1, which was then degraded relatively faster during germination, resulting in a significant reduction in its allergenicity. Although a higher temperature improved the seed germination rate, it affected sprout quality (as did light); therefore, 25 °C and dark surroundings were suitable conditions under which peanut sprouts were processed; neither factor significantly affected the allergenicity of Ara h1. These results provided a theoretical basis for studies using biological methods to reduce peanut allergenicity.     

发芽对2种青稞营养成分及抗氧化活性的影响

以隆子黑青稞和藏青2000为原料,通过测定芽长、淀粉、蛋白质、脂肪、纤维、总酚、总黄酮和抗氧化活力,探讨萌发对2种青稞营养成分及抗氧化活性的影响.结果 表明:未发芽青稞中,除淀粉含量外,隆子黑青稞的蛋白质、脂肪、纤维、总酚、总黄酮含量与抗氧化活性均大于藏青2000.发茅处理降低了青稞的淀粉、蛋白质、总酚含量和铁离子还原...     

精炼工艺对浸出亚麻籽油的理化特性和营养成分的影响

研究精炼工艺对浸出亚麻籽油质量品质的影响,探讨每个精炼工序阶段中亚麻籽油的物理化学特性、脂肪酸和VE 组成及含量的变化规律。结果表明,整个精炼过程中,磷脂含量和酸价明显下降,磷脂含量从1.541g/100g 下降到 0.163g/100g,酸价由初始2.826mg KOH/g 降低到0.635mg KOH/g,碘价、皂化值和折光指数等理化指数变化不明显。色谱分析表明,亚麻籽油含有4 种饱和脂肪酸(主要是棕榈酸和硬脂酸)和6 种不饱和脂肪酸(主要是亚麻酸、亚油酸和油酸),精炼过程对脂肪酸组成及其总体含量影响甚微,但α- 亚麻酸含量下降明显,尤其在脱色和脱臭阶段。生育酚总含量在精炼过程中损失率达到了49.19%,说明精炼工艺对浸出亚麻籽油营养活性成分影响很大。     

A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts,Microbial Quantification Limit,and Come-Up Time Effects

During come-up time (CUT), the time to reach a desired processing pressure, isobaric-isothermal conditions cannot be assumed in the estimation of kinetic parameters for the design of commercial high-pressure processing (HPP) treatments. Since CUT effects on microbial population, enzyme activity, and chemical concentration are often ignored, kinetic models incorporating the non-isobaric and non-isothermal conditions prevailing during CUT were the objective of this work. The analysis of peer-reviewed data on the HPP inactivation of bacteria (counts observations n = 919, 60 survival curves) and bacterial spores (n = 273, 12 curves) showed that a Gompertz model (GMPZ) approach is an effective alternative. The GMPZ parameter A was fixed as the difference between the initial population (log₁₀ N _o ) and the lower quantification limit of microbial counts (log₁₀ N _lim), while exponential equations were used to describe pressure effects on the lag time (λ) and the maximum inactivation rate (μ_max). In low-acid media (pH > 4.5), λ decreased exponentially with pressure, allowing the identification of a theoretical pressure level (P _λ) sufficient to initiate microbial inactivation during CUT. The parameter μ_max exponentially increased with pressure for all evaluated datasets. Dynamic pressure effects during CUT were simplified by assuming isobaric conditions during CUT (t _CUT), allowing to obtain GMPZ parameter estimates using only nonlinear regression (R ² ～ 0.938, σ ² = 0.030–0.604). The proposed approach is a simpler, promising tool for a more informative analysis of the kinetics of microbial inactivation by HPP and should be further validated with additional experimental data.     

包装方式对牛排贮藏期间微生物数量和演替的影响

为研究包装方式对牛排贮藏期间的品质、微生物数量和演替的影响,牛排分别采用50％O2气调包装(50％O2+30％CO2+20％N2)和真空包装在0～4℃下贮藏21 d,并检测贮藏期间pH值、肉色、微生物数量和微生物多样性.结果表明:50％O2气调包装组比真空包装具有更好的护色效果;贮藏21 d时,与真空包装组相比,气调包...     

萌芽处理对鹰嘴豆蛋白组分及界面性质的影响

研究了不同萌芽时间鹰嘴豆分离蛋白和4种组分蛋白含量的动态变化过程,分离蛋白和4种组分蛋白亚基组成成分及含量变化,以及分离蛋白的界面性质.结果表明:萌芽使分离蛋白和4种组分蛋白含量发生不同程度变化.SDS-PAGE图谱显示除醇溶蛋白外其他蛋白大分子亚基降解,生成新的小分子亚基.分离蛋白乳化活性与乳化稳定性随萌芽时间的延长...     

性别对生长肥育猪生长性能、胴体品质和肌肉营养成分的影响

试验研究了不同性别的生长肥育猪生长性能、胴体品质和肌肉营养成分的差异。结果表明 ,在各生长阶段 ,阉公猪的日增重和日采食量均大于母猪。但只在 80～ 10 0kg生长阶段和全期 ,日增重才达到显著性差异 (P <0 .0 5 ) ;在 5 0～ 80kg和全期 ,阉公猪与母猪的日采食量达到显著性差异 (P <0 .0 5 )。阉公、母猪各生长阶段的料重比差异不显著 (P >0 .0 5 ) ;阉公猪的屠宰率略高于母猪 ;母猪的瘦肉率略高于阉公猪 ,但在统计上差异不显著 (P >0 .0 5 ) ;背脂厚和眼肌面积均差异不显著 (P >0 .0 5 )。阉公、母猪肌肉中水分、粗脂肪、粗蛋白质、粗灰分含量也差异不显著 (P >0 .0 5 )。     

Effect of Germination Moisture and Time on Pearl Millet Malt Quality — With Respect to Its Opaque and Lager Beer Brewing Potential

The effect of germination moisture and time on pearl millet malt quality was investigated. Two pearl millet varieties SDMV 89004 and 91018 were germinated at 25°C under three different watering regimes for 5 days. As with sorghum malting, diastatic power, beta‐amylase activity, free α‐amino nitrogen (FAN), hot water extract and malting loss all increased with level of watering. However, pearl millet malt had a much higher level of beta‐amylase and higher FAN than sorghum malt and a similar level of extract. Malting losses were similar or lower than with sorghum. Thus, it appears that pearl millet malt has perhaps even better potential than sorghum malt in lager beer brewing, at least as a barley malt extender, especially in areas where these grains are cultivated and barley cannot be economically cultivated. Also, its increased use in commercial opaque beer brewing, where sorghum malt is currently used, could be beneficial.     

Flaxseed in Breadmaking: Effects on Sensory Quality, Aging, and Composition of Bakery Products

ABSTRACT:  This paper describes the effect of flaxseed on two bread formulations. The quality of bread rolls—containing flaxseed—and the quality of cinnamon rolls—containing flaxseed and flaxseed oil—is determined by sensory evaluation (texture, odor, and flavor), instrumental texture measurement and chemical analysis (fatty acids, fiber, secoisolarisiresinol diglycoside, and cadmium). Bread aging is monitored by measuring sensory attributes during storage. The results indicate that the flaxseed rolls retain moisture and softness more efficiently than the control rolls that do not contain flaxseed. No off-odors were detected during the storage period from 0 to 6 d at room temperature (+22 °C), although flaxseed rolls and cinnamon rolls were discovered to be high in unsaturated fats. The major fatty acid in both bakery samples that contained flaxseed was α-linolenic acid. The flaxseed rolls were also high in fiber. Therefore, from a nutritional viewpoint flaxseed shows beneficial properties in breadmaking. It has a positive impact on the texture parameters during storage as well as on the nutritional composition, for example, the content of fiber and unsaturated fats.