大豆分离蛋白在乳制品中的应用发展

介绍了大豆分离蛋白的一些基本功能,从大豆分离蛋白在乳制品中的应用出发,详细地说明了大豆分离蛋白添加到乳制品中的优点.同时又介绍了大豆分离蛋白在乳制品应用中国内外发展概况以及大豆分离蛋白在乳制品行业的潜力及发展方向.     

新型双蛋白酸奶的研制

叙述了我国有丰富的大豆资源,以及大豆分离蛋白的营养价值和一些基本功能。大豆分离蛋白是一个全价蛋白,含有人体必需的多种氨基酸,维生素和矿物质。从大豆分离蛋白在乳制品中的应用出发,详细说明了大豆分离蛋白在发酵酸奶中的应用,以及在乳制品市场的潜力和竞争力。动物蛋白与植物蛋白相结合,营养互补,营养均衡。在工艺试验材料选择对大豆分离蛋白的酶解要求,对酶制剂的要求进行了对比试验。大豆分离蛋白根据浓度不同做了对比试验。对菌种的选择和发酵时间做了不同试验,以及大豆分离蛋白添加牛乳研制混合发酵性双蛋白酸奶的配方设计,工艺流程和工艺要点。     

不同奶茶体系共存物对大豆分离蛋白性质的影响

为解决大豆分离蛋白在奶茶体系中稳定性较差的问题,本文探究了奶茶体系中共存物(酪蛋白、单甘脂、奶油、茶多酚、糖类、盐类、奶粉、红茶粉)对大豆分离蛋白乳化性(乳化活性和乳化稳定性)的影响。并通过乳状液ζ-电位和粒径的测量,探讨奶茶体系共存物与大豆分离蛋白相互作用及对其乳化性的影响规律。结果表明:在酪蛋白、茶多酚、乳糖添加量分别为0.2%、0.06%、0.1%时大豆分离蛋白乳化活性最小;在单甘脂、卡拉胶、氯化钠、脱脂奶粉添加量分别为0.15%、0.02%、0.02%、2%时大豆分离蛋白乳化稳定性最大;在乳糖添加量为0.1%时大豆分离蛋白乳化稳定性最小;在酪蛋白、茶多酚、乳糖添加量分别为0.2%、0.06%、0.1%时乳状液ζ-电位绝对值最小;在单甘脂、卡拉胶、碳酸镁添加量分别为0.15%、0.02%、0.01%时乳状液ζ-电位绝对值最大;在柠檬酸钠添加量为0.02%时,乳状液平均粒径最大,在碳酸镁、脱脂奶粉添加量分别为0.01%、2%时,乳状液平均粒径最小。奶茶体系中不同的共存物影响了乳状液的双电层结构,进而改变了大豆分离蛋白的乳化性。     

大豆分离蛋白在熏煮香肠加工中的应用

研究了大豆分离蛋白在熏煮香肠加工时,对产品的得率和质构特性的影响。随大豆分离蛋白添加量的增加,熏煮香肠的得率也增加。大豆分离蛋白添加量在2%～3%时,产品的硬度、内聚性和弹性较好。添加适量的大豆分离蛋白,熏煮香肠的质构特性可以得到明显的改善。     

不同来源蛋白对谷朊粉挤压组织化产品特性的影响

以谷朊粉为主要原料,研究分别添加花生蛋白、豌豆蛋白、大豆分离蛋白对谷朊粉挤压组织化产品特性的影响。结果表明:花生蛋白、豌豆蛋白、大豆分离蛋白的添加对谷朊粉挤压组织化产品特性均有显著性影响。随着蛋白粉添加量的增大,产品色泽呈现不同程度降低,花生蛋白和豌豆蛋白降幅平缓,大豆分离蛋白下降迅速;添加适量的花生蛋白(10%~20%)可以改善产品感官品质和质构特性(硬度、咀嚼度略有下降);添加适量的豌豆蛋白(20%)、大豆分离蛋白(20%)均可提高产品质构特性。     

高水分组织化复合蛋白的挤压制备及品质特性研究

以大豆分离蛋白、谷朊粉和豌豆蛋白为原料,采用高水分挤压技术制备组织化蛋白产品,研究了挤压参数对产品品质特性的影响,分别优化出以大豆分离蛋白和豌豆蛋白为主料的两种产品的配方及挤压参数。结果表明,水分添加量对产品品质特性影响显著;螺杆转速在280r/min,挤压温度在160℃时制备的产品具有较好的质构特性和拉丝效果;当大豆分离蛋白添加量40%,谷朊粉添加量35%,豌豆蛋白添加量25%,水分添加量14.0kg/h时,制得的组织化蛋白产品表面光滑,成型性好,可作为鸡肉仿肉制品;当豌豆蛋白添加量45%,谷朊粉添加量35%,大豆分离蛋白添加量20%,水分添加量13.5kg/h时,制得的组织化蛋白产品拉丝状态明显,质构特性指标与牛肉相似。     

大豆分离蛋白在香肠加工中的应用研究

研究了大豆分离蛋白在香肠加工时对产品的得率和质构特性的影响,随大豆分离蛋白添加量的增加,香肠的得率也增加。大豆分离蛋白添加量在2%~3%时,香肠的硬度、内聚性和弹性较好,添加适量的大豆分离蛋白香肠的质构特性可以得到明显改善。     

酶改性大豆分离蛋白在冰淇淋生产中的应用

探讨转谷氨酰胺酶改性大豆分离蛋白的乳化特性及其在冰淇淋生产中的应用。确定改性大豆分离蛋白冰淇淋的配方为：白砂糖12%,奶粉8%,奶油3%,改性大豆分离蛋白3%,CMC 0.1%,单甘酯0.1%,明胶0.2%。由此制得的冰淇淋膨胀率、融化率和感官指标均比较理想。较普通冰淇淋相比,减少了奶粉、乳化剂和稳定剂的用量,提高了冰淇淋的营养价值,降低了生产成本。     

谷氨酰胺转氨酶用于重组猪耳产品研究

为解决冷冻调理重组猪耳产品切片易散和出品率较低的问题,实验研究添加谷氨酰胺转氨酶作为粘合剂,探讨往产品中添加大豆分离蛋白和卤汤汁以增加粘结效果和减少蒸煮杀菌损失。得出产品最佳添加配方为谷氨酰胺转氨酶0.8%、卤汤汁3%、大豆分离蛋白6%。     

婴幼儿营养米粉生产中辅料对酶解工艺的影响

为了解米粉生产中辅料对酶解工艺的影响,本文探讨了婴幼儿米粉生产中蔗糖、葡萄糖、果糖、奶粉、大豆分离蛋白粉和浓缩乳清蛋白添加量以及浆料浓度对大米淀粉酶解的影响。结果表明:糖类较蛋白类对淀粉酶解影响较大,其中葡萄糖对酶解的抑制最大,葡萄糖添加量20%时较未添加时,酶解程度降低了87.8%;奶粉、浓缩乳清蛋白和大豆分离蛋白粉对酶解影响均较小;浆料浓度的增大会抑制酶解反应,浆料浓度为45.0%时酶解程度较浓度为30.0%时降低了77.0%。鉴于辅料对酶解反应的影响,总结出一套酶解新工艺。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press