怀远石榴籽油微胶囊的制备及稳定性研究

以怀远石榴籽油为芯材、麦芽糊精和大豆分离蛋白为复合壁材、大豆卵磷脂为乳化剂,采用喷雾干燥法制备石榴籽油微胶囊。在单因素试验基础上,通过正交试验对工艺条件进行优化。得到的最佳工艺条件为:复合壁材的质量分数10%,麦芽糊精与大豆分离蛋白的配比1∶2(质量比),乳化剂大豆卵磷脂的添加量2.0%,芯材与壁材的配比1∶1.5(质量比),喷雾干燥机进风温度185℃,出风温度75℃,进料速度25 mL/min。在最佳工艺条件下,石榴籽油的微胶囊包埋率可达81.9%。微胶囊化后的石榴籽油稳定性较好。     

元宝枫油脂微胶囊加工技术参数的研究

以大豆分离蛋白、β-环糊精为壁材,元宝枫籽油为芯材,单硬脂酸甘油酯为乳化剂,通过喷雾干燥法制备微胶囊化元宝枫籽油粉末油脂.在温度170℃的条件下,考察了壁芯比、复配壁材比例、壁材浓度对微胶囊化元宝枫籽油粉末油脂包埋率的影响,通过正交试验确定最佳工艺条件为壁芯比为4∶1(g/g)、β-环糊精与大豆分离蛋白的壁材配比为3∶...     

柚子籽油微胶囊制备工艺优化及稳定性研究

以柚子籽油为芯材,对喷雾干燥法制备微胶囊的工艺进行研究,优化得到的最佳工艺条件为:大豆分离蛋白/β-环糊精为复合壁材,壁材间质量比1∶0.5、壁材质量分数30%、芯壁比1∶1、乳化剂1.5%、进口温度170℃。由此得到柚子籽油微胶囊包埋率达到(88.9±2.1)%,包埋效果良好。同时对微胶囊产品进行了基本性质和稳定性研究,结果表明该产品具有良好的特性和稳定性,基本满足一般食品加工要求。     

沙棘籽油微胶囊化的乳化工艺

以沙棘籽油为芯材(油相),以大豆分离蛋白及β-环糊精为水相,选取山嵛酸甘油酯作为乳化剂,探究了沙棘籽油微胶囊化的乳化工艺。以乳化液粒径大小作为指标,通过单因素试验探究了大豆分离蛋白与β-环糊精质量比、芯材添加量(即沙棘籽油添加量)、乳化剂添加量、总固形物含量对乳化液粒径的影响,通过响应面试验优化试验得出沙棘籽油微胶囊乳化液制备的最佳工艺条件。结果表明:大豆分离蛋白与β-环糊精质量比为1︰3,芯材添加量为43%,乳化剂添加量为1.8%,总固形物含量为10%,此时沙棘籽油微胶囊乳化液的粒径最小,体积平均直径D4, 3为0.722μm,所制备的乳化液粒径最小且较为均一。     

南瓜籽油的微胶囊化研究

采用喷雾干燥法将南瓜籽油进行微胶囊化,通过单因素和正交实验确定最佳的复合壁材配比、芯壁材配比及乳化剂的添加量,得到南瓜籽油微胶囊化的最佳工艺条件。结果表明,南瓜籽油微胶囊制备的最佳条件为阿拉伯胶与麦芽糊精的质量比为1:1、芯材与壁材的质量比为1:5、乳化剂的添加量为3.5%,此时南瓜籽油微胶囊的包埋率为81.05%。     

牡丹籽油微胶囊的制备及特性研究

研究以阿拉伯胶和β-环糊精为壁材,牡丹籽油为芯材,采用喷雾干燥法制备牡丹籽油微胶囊,并对其制备工艺及特性进行研究。结果表明:牡丹籽油微胶囊的最佳制备工艺条件为复合壁材阿拉伯胶与β-环糊精质量比1∶2、芯材与壁材质量比1∶2、乳化液总固形物含量20%;在最佳制备工艺条件下制得的牡丹籽油微胶囊产品颗粒圆整、大小分布均匀、囊壁表面平整光滑,包埋率可达86.32%;牡丹籽油微胶囊在常规的热加工处理过程中结构仍然完整,具有良好的热稳定性;牡丹籽油微胶囊化对牡丹籽油的主要功能成分α-亚麻酸的含量基本没有影响。     

红瓜子油微胶囊化的乳化工艺研究

以大豆分离蛋白和麦芽糊精作为复合壁材,单甘酯和蔗糖酯作为复合乳化剂,研究红瓜子油微胶囊化的乳化工艺。结果表明,微胶囊化红瓜子油的最佳乳化条件为:剪切乳化时间5 min、壁材比(大豆分离蛋白与麦芽糊精)1︰3、芯壁比3︰5、复合乳化剂用量0.5%(单甘酯与蔗糖酯质量比4︰6)、乳化温度70℃。在此工艺条件下乳化稳定性为96.5%。     

猕猴桃籽油微胶囊的制备及稳定性研究

以猕猴桃籽油为芯材,玉米肽为壁材,吐温-20为乳化剂,采用喷雾干燥法制备微胶囊。优化得到最佳工艺条件为:芯材与壁材配比1∶2(质量比),固形物浓度(质量分数) 15%,喷雾干燥温度160℃,高速乳化剪切转速6 000 r/min。在最佳工艺条件下,猕猴桃籽油微胶囊包埋率为94. 06%。对微胶囊产品进行了理化性质、电镜、红外光谱分析和稳定性研究,表明产品具有良好的溶解性和贮存稳定性。     

光皮梾木籽油的提取及其品质的研究

优化光皮梾木籽油的提取工艺及其品质的测定。采用正交试验法,考察超声波提取功率、超声温度、超声时间、料液比对提取率的影响;同时考察了光皮梾木籽油的品质。所考察因素中,对光皮梾木籽油提取率的影响程度是料液比超声波提取温度超声波提取功率超声波提取时间。最佳条件是料液比为1:10(g/mL),超声波提取时间为60 min,超声波提取功率为300 W,超声波提取温度为60℃,此时光皮梾木籽油得率最高,为(18.19±0.03)%;光皮梾木籽油的油脂品质符合食用植物原油的国家标准。采用正交试验对光皮梾木籽油提取条件进行优化可行;其各项性质表明光皮梾木籽油在食品加工领域有一定的应用价值和理想的前景。     

木薯微孔淀粉微胶囊化罗非鱼油技术研究

以自制木薯微孔淀粉和罗非鱼皮胶原蛋白为复合壁材、罗非鱼鱼油为芯材,研究罗非鱼油喷雾干燥制备微胶囊的最佳工艺。结果表明,喷雾干燥用罗非鱼油乳化液的工艺条件为乳化温度55℃、乳化体系pH6.0、均质时间6min、芯材壁材配比1:1.5、罗非鱼皮胶原蛋白质量分数1.1%、乳化剂用量0.15%、固形物质量分数20%、进风温度180℃。依此条件生产的产品,鱼油包埋率达92.1%,微胶囊化效果较满意。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发,介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.