共查询到19条相似文献,搜索用时 140 毫秒
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鸡蛋中蛋白质、脂类、碳水化合物、维生素、矿物质等营养成分含量丰富,是人类饮食的重要组成部分。鸡蛋黄中的蛋黄油、卵磷脂、卵黄高磷蛋白、免疫球蛋白等多种成分具有抑菌、抗氧化、提高免疫力、消炎、防癌等生理功能。目前,蛋黄中生物活性成分及其生产新技术的开发已经成为国内外研究的热点,部分成果已经实现了商业化应用。如何充分利用蛋中的活性物质并将其开发成具有治疗、保健功能的原料是蛋品科学与加工技术研究的一个主要课题。本文以蛋黄油、卵磷脂、卵黄高磷蛋白、免疫球蛋白4种物质的开发为主线,就鸡蛋黄中天然活性物质的含义、制备方法、生理功能、开发利用情况进行综述,以期为蛋黄中活性物质的进一步研究开发提供参考。 相似文献
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磷脂(粗卵磷脂)不但可作为食品加工的乳化剂和化妆品配料,而且作为药物的生物活性成分而引起人们的重视。卵磷脂是脂质体(用于药物输送系统)制备的基本成分。对卵磷脂的研究集中在老化和记忆方面,它是乙酰胆碱的来源。卵黄中富含磷脂,因而成为工业卵磷脂的好来源。卵黄也含有其它生物活性成分,如卵黄高磷蛋白,α-、β-、γ-蛋黄球朊及与蛋白结合的生物素。γ-蛋黄球朊最近被鉴定为IgG类 相似文献
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为研究从蛋黄中依次提取卵黄免疫球蛋白、卵黄高磷蛋白、蛋黄油、卵磷脂4 种活性物质的最佳工艺条件,对4 种活性物质的提取量测定。结果表明:5 g 蛋黄液用8 倍蒸馏水稀释,调pH 值为5.0,4 500×g 离心35 min,上清液分别用70%、30%硫酸铵两次盐析,为提取卵黄免疫球蛋白的最佳工艺条件,可得到33.3 mg 的卵黄免疫球蛋白,回收率91.44%,活性70.44%;沉淀物加入6 倍体积的95%乙醇和正己烷(体积比1∶1)混合有机溶剂3 000×g 离心20 min,下层胶状物加1.75 mol/L 的NaCl 溶液,加热、过滤、透析、冻干,为提取卵黄高磷蛋白的最佳工艺条件,可得49.95 mg 卵黄高磷蛋白,回收率为83%;上层油状物旋转蒸发,收集产物加入丙酮,3 000×g 离心20 min,其上层液体再旋转蒸发去除丙酮,可得蛋黄油0.97 g;下层沉淀用丙酮纯化后,真空干燥,得卵磷脂0.53 g。 相似文献
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综述蛋黄卵磷脂的分子结构、提取方法、功能活性,以及在脂质体方面的最新研究现状。蛋黄卵磷脂结构主要是以甘油为骨架,通过酰基键与磷酸和脂肪酸连接而成的一种磷脂类两亲分子,根据碱基基团的不同,蛋黄卵磷脂包括了磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇、磷脂酰丝氨酸、磷脂酸和磷脂酰甘油等6种。目前,提取蛋黄卵磷脂的方法主要有溶剂提取法和超临界萃取法;蛋黄卵磷脂具有抗氧化、抗菌、抗炎、神经保护和心脑血管保护等功能的生理活性;此外,还简单介绍了蛋黄卵磷脂脂质体的种类和应用现状。为蛋黄卵磷脂产品的开发提供良好的参考。 相似文献
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功能性食品基料低聚糖及膳食纤维类开发现状 总被引:4,自引:0,他引:4
综述了目前正在开发的具有较好前景的功能性低聚糖和膳食纤维类,前者包括有果胶低 聚糖、甲壳低聚糖、琼脂低聚糖、龙胆低聚糖、涎酸低聚糖以及注目的海藻糖等,后者 有琼脂多糖、岩藻质、抗性淀粉、生物纤维素以及甲壳素等。 相似文献
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Gangliosides were identified as constituents of the lipid fraction from egg yolk. Approximately 0.07 mμmole of ganglioside sialic acid was recovered per gram wet weight of yolk. Thin-layer chromatographic separation revealed the presence of at least eight separate ganglioside species in this fraction. Glucose, galactose, hexosamine and sialic acid, in the molar proportions of 1.00 to 1.25 to 1.95 to 1.19, were the major carbohydrates of yolk ganglioside fractions. Fourteen fatty acids were observed in the ganglioside fraction; 16:0 (26.6%) 18:0 (9.2%), 18:l (22.9%) and 22:0 (28.3%) were predominant. 相似文献
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将新鲜鸡蛋分别在沸水中煮制10、15、20、25 min,通过测定蛋清水分含量、蛋黄水分含量、水分T2驰豫分布、质构以及蛋黄脂质组成,探究不同煮制时间对鸡蛋质构及脂质营养成分的影响。结果表明,蛋清蛋白在煮制15 min后完全凝胶,而蛋黄则在20 min后完全凝胶。蛋黄中具有生物活性功能的磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、磷脂酰己醇(PI)、磷脂酸(PA)、磷脂酰甘油(PG)和神经酰胺(Cer)均在煮制15 min的样品中含量最高,只有鞘磷脂(SM)的含量在煮制时间10 min的样品中含量最高,其次是煮制15 min的样品。单不饱和脂肪酸(∑MUFA)含量煮制前15 min下降显著(p<0.05),之后延长煮制时间变化不显著(p>0.05);而多不饱和脂肪酸(∑PUFA)则在煮制前15 min含量变化不显著,之后随煮制时间延长含量显著下降(p<0.05)。由此可得,煮制时间为15 min时,鸡蛋的质构及蛋黄脂质营养最好,这将为工业化生产早餐水煮鸡蛋或者卤蛋生产提供一定的理论指导。 相似文献
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对黄喉拟水龟蛋的蛋白质、氨基酸、矿物质、蛋黄中磷脂及脂肪酸组成等营养成分及价值进行评价。结果表明:与鸡蛋的营养组成相比,黄喉拟水龟蛋蛋清蛋白质种类多于鸡蛋蛋清,氨基酸组成符合理想模式,铁、镁、锌、磷含量高。龟蛋黄脂肪含量低于鸡蛋蛋黄,脂肪酸种类多,不饱和脂肪酸占总脂肪酸的80.72%,多不饱和脂肪酸二十二碳六稀酸(docosahexaenoic acid,DHA)6.39%,花生四稀酸3.72%,二十碳五稀酸(eicosapentaenoic acid,EPA)3.69%。龟蛋蛋白质种类丰富,矿物质和不饱和脂肪酸含量高,是一种高价值优质健康食品。 相似文献
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茶叶生物活性成分的功能与提取制备 总被引:2,自引:0,他引:2
为了充分利用低档茶叶中的生物活性成分,介绍了茶叶中所含茶多酚、茶多糖、茶蛋白、氨基酸、咖啡碱及维生素等具有抗氧化、抗肿瘤等生物活性成分,以及通过溶剂浸提和柱层析分离纯化等提取制备茶叶生物活性成分的方法,认为将这些活性成分应用于食品、化工及医药等行业,具有广阔的前景。 相似文献
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Ginger, a medicinal herb with bioactive components, is now widely used. This study reports the information of bioactive components in two varieties ginger root (Zingiber officinale Roscoe), Guangdong-ginger (GG) and Chu-ginger (CG) available in Taiwan and compares their bioactive components and antioxidant properties using aqueous and ethanolic extract. The proximate analysis of both ginger rhizomes gave similar profiles. Total contents of organic acids were 37.33 and 91.06 mg/g dry weight for GG and CG, respectively, with oxalic and tartaric acids being two major acids. HPLC analysis revealed gingerols and shogaol in both ginger were similar but curcumin content was higher in GG. The essential oils exhibited similar volatile profiles and 60 and 65 compounds were identified for GG and CG, respectively. Among the essential oils major components were camphene, sabinene, α-curcumene, zingiberene, α-farnesene, β-sesquiphellandrene, neral, and geranial. The antioxidant effect of ginger ethanolic extracts were more effective than aqueous extracts in Trolox equivalent antioxidant capacity and Ferric reducing ability of plasma. Contrarily, ginger aqueous extracts were more effective in free radical scavenging activities and chelating abilities. Based on the results, two ginger rhizomes exerted protective effects and could be used as a flavouring agent and a natural antioxidant. 相似文献
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BackgroundChicken eggs are considered to be nature's perfect food. The egg white is an excellent natural source of high quality protein, which is rich in essential amino acids. The yolk is a source of antioxidants, aromatic amino acids, carotenoids, vitamins, phospholipids and proteins, which not only provide nutritional value but also act pro-health and might prevent eg. from heart diseases. In turn eggshell supplies well absorbed by the human body minerals, of which the most important is calcium.Scope and approachIn this review the new trends in chicken egg research are showed. The egg components which are the most important for human health are described. This study shows also the methods of isolating the most important health-promoting ingredients from chicken eggs.Key Findings and Conclusion: Eggs are not only a highly nutritious food, but also a rich source of diverse bioactive components also including nutraceuticals. Therefore, the current research trends focus on the new look at the egg as a material acting as health-promoting functions. Currently carried out research also concern the development of new technologies for the production of bioactive ingredients of chicken eggs.These new trends introduce a new era in egg science and technology and the future of eggs and egg ingredients remains bright. 相似文献
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Samir Samman Fan Piu Kung Lissa M. Carter Meika J. Foster Zia I. Ahmad Jenny L. Phuyal Peter Petocz 《Food chemistry》2009
The objective of this study was to compare the fatty acid composition of commercially available conventional, certified organic, and omega-3 eggs. Egg components were assessed, and the fatty acid composition of yolk lipids was determined by gas chromatography. Organic egg yolk contained a higher percentage of palmitic and stearic acids than did conventional yolk (P < 0.05) with no differences observed in the monounsaturated or polyunsaturated fatty acid compositions. Compared with organic and conventional eggs, omega-3 egg yolk contained lower percentages of myristic and palmitic acids, and higher omega-3 fatty acids. In a sub-analysis of conventional egg types, the percent of stearic acid in “cage” egg yolk was significantly lower (P < 0.05) than those of “barn-laid” and “free-range” eggs. “Cage” eggs had a significantly lower percentage (P < 0.05) of arachidonic acid than had “barn-laid” eggs. Consumption of omega-3 eggs has the potential to confer health benefits through the increase in intake of omega-3 fatty acids. With regard to organic or conventional methods of production, the small differences in saturated fatty acids observed in the present study are unlikely to have any significant metabolic effect on the consumer. 相似文献