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由啤酒废酵母发酵提取1,6-二磷酸果糖的研究 总被引:1,自引:0,他引:1
探讨了由啤酒废酵母发酵提取1,6-二磷酸果糖(FI)P)的工艺。正交试验结果表明,发酵液中氯化镁的浓度、酸度是1,6-二磷酸果糖生产最主要的影响因素。最佳发酵参数为:发酵温度37℃,葡萄糖浓度为0.5mol/L。磷酸盐浓度0.4mol/L,酸度6.5,有机溶剂的加量约6%。1,6-二磷酸果糖在发酵液中的得率最高可迭69.8mg/mL。 相似文献
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分离纯化二磷酸果糖(FDP)的研究 总被引:1,自引:0,他引:1
研究了葡萄糖酶促磷酸化反应液中的二磷酸果糖经钙盐沉淀、草酸脱钙、树脂纯化和酒精-媒晶剂结晶法的工艺路线,通过单因素实验结合正交设计试验,优化工艺参数.试验研究表明,FDP钙盐的分离工艺参数为:pH=5.0,T=40℃,V(酒精)/V(水)=0.6,弱碱性阴离子RⅢ树脂在pH2.0吸附FDP,用0.05mol/L NaCl-0.01mol/L HCl洗脱无机磷等杂质,用0.5mol/L NaCl-0.1mol/L HCl洗脱FDP,FDP钠盐结晶工艺条件为pH 4.5、温度25℃、媒晶剂10%、酒精加量1.6倍、结晶时间6.5h.FDP总收率达75%,重结晶体纯度达99.5%. 相似文献
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以钝顶螺旋藻为研究对象,通过在培养液中分别添加钙铁锌硒离子并结合调节螺旋藻细胞的生长环境条件以达到以上四种营养元素最大积累的目的,并对其在细胞内的有机化程度进行研究。结果表明:与对照组相比,当温度为20 ℃、光照12 kLux、pH8.5时,钙积累量提高了97%,螺旋藻钙总含量和其有机化程度分别达到18.21 mg/g、84.17%;当温度为30 ℃、光照4 kLux、pH10.5时,铁积累量提高了175%,螺旋藻铁总含量和其有机化程度分别达到1634.34 ppm、89.98%;当温度为30 ℃、光照8 kLux、pH8.5时,锌积累量提高了87%,螺旋藻最高锌含量和有机化程度分别达到88.30 ppm、58.28%;当温度为30 ℃、光照12 kLux、pH9.5时,螺旋藻中硒元素总含量及有机化程度分别为1011.00 ppm、70.54%。因此,在以环境调控为基础,同时配合增加外源培养液浓度的培养条件下,能够使得螺旋藻钙、铁、锌、硒四种矿物质营养离子积累量大大增加。 相似文献
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Heating whey protein dispersions (90°C for 15 min) at low ionic strength and pH values far from isoelectric point (pH>6.5) induced the formation of soluble polymers. The effect of mineral environment during heating on the hydrodynamic characteristics and acid-induced gelation properties of polymers was studied. Whey protein dispersions (80 g/l) were denatured at different pH (6.5–8.5) and calcium concentrations (0–4 mm) according to a factorial design. At pH 6.5, the hydrodynamic radius of protein polymers increased with increasing calcium concentration, while the opposite trend was observed at pH 8.5. Intrinsic viscosity results suggested that heating conditions altered the shape of protein polymers. Whey protein polymers were acidified to pH 4.6 with glucono-δ-lactone and formed opaque particulate gels. The storage modulus and firmness of gels were both affected by conditions used to prepare protein polymers. As a general trend, polymers with high intrinsic viscosity produced stronger gels, suggesting a relationship between polymer shape and gel strength.Acid gelation properties of whey protein polymers makes them suitable ingredients for yoghurt applications. Using whey protein polymers to standardize protein content increased yoghurt viscosity to 813 Pa.s while using skim milk powder at same protein concentration increased yoghurt viscosity to 393 Pa.s. Water holding capacity of protein polymers in yoghurt was 19.8 ml/g compared to 7.2 ml/g for skim milk powder protein. Acid gelation properties of whey protein polymers are modulated by calcium concentration and heating pH and offers new alternatives to control the texture of fermented dairy products. 相似文献
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以脂肪酸、树脂酸、甘油三脂为模型物,研究了不同树脂组分、pH值、钙离子和温度对树脂沉积行为的影响,以及在钙离子存在下pH值对酸性组分沉积物组成的影响。结果表明,无钙离子存在时,低pH值时树脂沉积较严重,随pH值的升高,沉积趋势降低;钙离子的存在,加剧了树脂的沉积。pH值是影响酸性组分形成钙皂的关键因素,低pH值时沉积物中几乎不含有钙皂,随pH值的升高,沉积物中钙皂的含量提高,并且沉积物的黏性显著增加。甘油三脂沉积物中几乎不含无机成分,但在pH值4.5~8.5范围内,钙离子的存在明显加剧了其沉积行为。温度对树脂酸组分影响较大,温度升高,树脂酸黏性提高,沉积性增加。 相似文献
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The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein micelle size and the gelation properties of the pH adjusted and restored samples were investigated. The size of casein micelles increased at pH 7.0 and 7.5, then started to decrease above pH 8.5. It is postulated that at pH below 8.5 the casein micelles swell, while elevated pH causes their dissociation. Conversely, the size of casein micelles decreased on acidification to pH 5.5 and increased when the pH dropped below 5.5, due to the shrinkage of casein micelles at lower pH before their aggregation at pH below 5.5. In response to neutralising treated milk back to normal milk pH of 6.6, it was found that the casein micelle size of treated milk with a narrow range of pH change between 6.0 and 7.0 was reversible, while beyond this range the structure of casein micelles became irreversible. The restoration of casein micelle size was followed by the restoration of some parameters such as soluble calcium, ethanol stability, and milk whiteness. Acid-induced gelation did not change the elastic modulus, while rennet-induced gelation was affected by initial milk pH. In reference to the size of reversible range elastic modulus (G’) of acid or rennet gels made from restored milk, the sizes were similar to control milk after 6 h of gelation. 相似文献
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The first and second aqueous extracts of unmodified and highly succinylated (63%) or acetylated (87%), dehulled, defatted rapeseed flour (RF) were prepared. Lowering of their pH from 8.5 to the isoelectric pH increased the nitrogen and phytic acid precipitation yields while decreasing the percent bound calcium suggesting that phytic acid coprecipitated with the protein with little or no mediation by calcium. Acylation lowered the isoelectric pH of the protein, increased the total nitrogen precipitation yield and reduced the phytic acid yield from RF. Isoelectric precipitation or dialysis gave 43–67% yield of low phytate protein from the first extract and 8–11% yield of high phytate protein from the second extract. 相似文献
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Charles I. Speirs Graeme C. Blackwood John R. Mitchell 《Journal of the science of food and agriculture》1980,31(12):1287-1294
Orange peel and tomato skins were treated with sodium carbonate to pH 8.5 to cause in vivo pectin de-esterification principally by pectinesterase action. The resulting material was dried and powdered and then evaluated for thickening properties in canned systems. It was found that after autoclaving for 75 min at 121.1 °C in a rotating retort in the presence of guar gum, sodium tripolyphosphate and calcium sulphate dihydrate, high post process viscosities could be obtained when orange peel was included at a concentration of 0.5% provided the pectin degree of esterification was reduced below 20% and the intrinsic viscosity of the pectin measured after extraction was above 3 dl g?1. Thickening was also obtained with tomato skins providing these two conditions were fulfilled. The dependence of viscosity on the calcium level and the thixotropic nature of the solutions obtained after processing, demonstrate that a calcium pectate gel can be formed even after severe heat treatment at a neutral pH. It is suggested that fruit and vegetable material containing in vivo deesterified pectin may be of value as a thickener in canned foods. 相似文献
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ABSTRACT: The objective of this study was to enhance calcium solubility and bioavailability from calcium-fortified soymilk by fermentation with 7 strains of Lactobacillus , namely, L. acidophilus ATCC 4962, ATCC33200, ATCC 4356 , ATCC 4461 , L. casei ASCC 290, L. plantarum ASCC 276, and L. fermentum VRI-003. The parameters that were used are viability, pH, calcium solubility, organic acid, and biologically active isoflavone aglycone content. Calcium-fortified soymilk made from soy protein isolate was inoculated with these probiotic strains, incubated for 24 h at 37 °C, then stored for 14 d at 4 °C. Soluble calcium was measured using atomic absorption spectrophotometry (AA). Organic acids and bioactive isoflavone aglycones, including diadzein, genistein, and glycetein, were measured using HPLC. Viability of the strains in the fermented calcium-fortified soymilk was > 8.5 log10 CFU/g after 24 h fermentation and this was maintained for 14-d storage at 4 °C. After 24 h, there was a significant increase ( P < 0.05) in soluble calcium. L. acidophilus ATCC 4962 and L. casei ASCC 290 demonstrated the highest increase with 89.3% and 87.0% soluble calcium after 24 h, respectively. The increase in calcium solubility observed was related to lowered pH associated with production of lactic and acetic acids. Fermentation significantly increased ( P < 0.05) the level of conversion of isoflavones into biologically active aglycones, including diadzein, genistein, and glycetein. Our results show that fermenting calcium-fortified soymilk with the selected probiotics can potentially enhance the calcium bioavailability of calcium-fortified soymilk due to increased calcium solubility and bioactive isoflavone aglycone enrichment. 相似文献