The influence of seed size on digestibility and growth performance of broiler chickens fed full-fat rapeseed

Two double low rapeseed varieties were separated into small and big seeds to study their nutritive value for broiler chickens. The seed weights for small and big seeds of spring rape variety Jaguar were 3.6 and 4.9 mg, and of winter rape Impala were 4.1 and 5.3 mg, respectively. Analytical results showed no significant differences in protein and fatty acid content between the big and small seeds. The small seeds contained more fibre constituents, eg lignin 13.7% higher for Jaguar and 3.4% higher for Impala, the other dietary fibre components show ed a similar trend. The big seeds, however, tended to be higher in fat and gross energy, but also in total glucosinolates. A 2 × 2 × 3 factorial design was performed on 24 broilers, to investigate the apparent digestibility and growth performance during three successive periods of balance trials, using diets consisting of 350 g kg^?1 full-fat rapeseeds and 650 g kg^?1 remainder feed mixture identical for all treatments. The diets with big seeds clearly showed higher digestibility for all measured dietary components. The surpluses as absolute percentage units respectively for dry matter were 2.8 (P < 0.001); gross energy 3.8 (P < 0.001); fat 7.9 (P < 0.001) and protein 1.6 (P = 0.045). The same trend was also found in the digestion of fatty acids and vitamin E. The big seeds displayed 7% higher (P = 0.071) growth rate and 8% higher (P = 0.002) feed conversion, respectively. Greater nutritional superiority of the big seeds was observed on the earlier growth ages, indicating the young birds are more sensitive to the seed size difference. It is concluded that the big seeds are more digestible than the small seeds and that a selection towards Digger seed size or a mechanical separation during processing will be beneficial.     

辣椒籽提取物对菜籽油的抗氧化作用

用不同溶剂提取辣椒籽中的抗氧化物质,以菜籽油乳化体系作底物,采用碘量法研究辣椒籽提取物的抗氧化作用。结果表明,辣椒籽提取物对菜油的氧化均有明显的抑制作用。不同溶剂和不同品种的辣椒籽提取物的抗氧化作用效果不同,其中,脱脂甲醇提取物>甲醇提取物>脱脂水提取物>石油醚提取物;花溪辣椒品种>遵义辣椒品种。     

菜籽蛋白氨基酸组成分析及与功能特性的相关性研究

选用长江上游、中游和下游的30个菜籽品种的饼提取蛋白质,对蛋白质进行氨基酸组成和功能特性的研究.结果表明:菜籽蛋白中总氨基酸含量为68.67％～84.90％,其中中双11号(湖南)氨基酸总量最高,而丰油730号最低;30个菜籽蛋白中的氨基酸种类齐全,必需氨基酸占氨基酸总量的37％～38％,绝大部分样品的第一限制氨基酸是蛋氨酸,氨基酸比值系数分(SRC)为77.66～91.53.在营养分析的基础上,建立氨基酸组成与功能特性的相关性分析,分析结果为:亲水性氨基酸含量与乳化稳定性呈显著负相关,乳化性与乳化稳定性呈极显著负相关,可溶性蛋白含量与吸油性、吸水性、起泡性呈正相关.菜籽蛋白是营养价值很高的植物蛋白,可广泛应用于食品工业.     

Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate

Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus Texture Analyser. Compositional parameters were particle size distribution (PSD) (D₉₀ of 18, 25, 35 and 50 μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Micrographs revealed wide variations in sugar crystalline network structure and inter-particle interaction strengths related to PSD and fat level. Samples containing 25% fat had more crystal agglomerates, well flocculated with greater particle-to-particle interaction strengths than those with higher (30% and 35%) fat contents. Increasing the D₉₀ to 35–50 μm caused broadening of the PSD, with particles becoming coarser, which were similar at all fat levels. Mechanical analysis showed that PSD, fat and lecithin content significantly influenced firmness of molten chocolate and hardness of solid (tempered) chocolate with significant interactions among factors. Particle size was inversely correlated with firmness (1235–173 g) and hardness (7062–5546 g). Greatest effect of PSD was with 25% fat and 0.3% lecithin. With higher fat and lecithin contents, the PSD influence was reduced. It was concluded that PSD, fat and lecithin contents and their interactions were central to mechanical properties of dark chocolates.     

Relationships between seed and berry development of Vitis Vinifera L. cv Shiraz: Developmental changes in seed morphology and phenolic composition

Berries were collected regularly from fruit set to berry maturity from irrigated (Shiraz) grapevines in a Barossa valley vineyard. Seeds were removed for detailed study of physical attributes (weight, moisture, colour) and phenolic composition (seed tannins). Three phases of seed growth and development were discerned: (1) a phase of seed growth characterised by a steady increase in both fresh weight and dry weight, biosynthesis and accumulation of flavan‐3‐ols and tannins, and green appearance; (2) a transition phase where seed fresh weight and dry weight reached a maximum, but with continuing enlargement of the basal end. Accumulation of flavan‐3‐ols and seed tannins also reached a maximum during phase 2, and was accompanied by an onset of tannin oxidation, and yellow appearance; and finally, (3) a phase of seed drying and maturation defined by a decrease in fresh weight due to water export, a sustained oxidation of tannins, and overall brown appearance. These phases in seed development correspond to particular stages in berry development. Seeds reached maximum fresh seed weight and full size at the beginning of berry colouring (veraison), while maximum dry seed weight coincided with maximum berry weight. Changes in seed phenolics were linked to berry development and maturation. Changes in seed coat colour were also related to developmental changes in berry anthocyanins and total skin phenolics, indicating that the external appearance and colour of the seed coat may be used as an additional indicator of overall berry ripeness. A graduated colour chart was developed to provide an objective index of seed coat colour and thus developmental status of seeds and berry.     

种层厚度对油麦兼用集排器供种装置充种性能的影响

为研究种层厚度对油麦兼用集排器供种装置充种性能的影响,该文运用EDEM(engineering discrete element method)软件和高速摄像技术,对不同种层调节板倾角和种层厚度的种群运动与供种性能进行了仿真与试验研究。EDEM仿真分析了种层厚度与转速对种群压力、种群与供种机构切向力和充种数量的影响;台架试验研究了种层厚度对充填角和供种性能的影响。结果表明:倾角为60°种层调节板的种群压力较大,充填角和充种性能均较优;种群压力和切向力随纵向距离增加而增加,随横向距离增加而降低;随转速增加,种群压力趋于稳定,切向力随之增加,单个型孔充种数量降低5%。转速为10～50 r/min时,初始充填角、充填角和供种速率均随纵向距离增加和横向距离降低而增加,但充种数量变异系数呈先降后升的趋势。种群压力、切向力、初始充填角、充填角与供种速率均呈极显著正相关,种群压力和切向力与初始充填角和充填角均呈极显著正相关,种层厚度和转速影响充填角分别源于种群压力和切向力。在纵向距离分别为15和20 mm,横向距离为46 mm条件下,油菜、小麦供种速率变异系数和破损率分别均低于1.0%和0.1%。田间试验表明该优化种层厚度条件下的集排器油菜种植密度满足农艺种植要求。该研究明确了种层厚度影响油麦兼用集排器供种装置充种性能的原因,为油麦兼用集排器供种装置种层厚度调节和结构改进提供了参考。     

Weathering,fibre strength and colour properties of processed white cashmere

Weathering refers to the degradation of wool fibres that occur during growth from exposure of the fleece to sunlight, water and air. Weathering damage to Merino wool reduces quantities of fibre that are harvested, reduces length in both raw and processed wools, reduces spinning performance and dyeing outcomes. This work aimed to aimed to quantify if and to what extent weathering occurred in 38 lots of commercial dehaired white cashmere and cashmere top sourced from traditional and new origins of production and the extent of any association between weathering and tensile strength properties of the dehaired cashmere and cashmere top. The cashmere was tested for physical properties, bundle tenacity and extension, tristimulus values brightness (Y) and yellowness (Y-Z) and reflectance. Dye uptake was used as an index of weathering. Linear models, relating to weathering, bundle tenacity and Y-Z were fitted to origin and other objective measurements. Mean attributes (range) were: mean fibre diameter, 17.0 μm (13.5–21.3?μm); bundle tenacity of tops, 10.3 cN/tex (8.3–12.9?cN/tex), for dehaired fibre, 10.1 cN/tex (9.1–11.4 cN/tex). Stain uptake varied from 0.92 to 6.34 mg/g fibre indicating a six-fold variation in the extent of weathering. Both the extent of weathering and the bundle tenacity of commercial lots of cashmere were affected by the origin of the cashmere. Increased weathering reduced bundle tenacity, bundle extension, increased the yellowness and reduced reflectance of white cashmere. Bundle tenacity of cashmere declined as fibre diameter variability increased from 20 to 22.5%. For the samples tested, the cashmere from China, Mongolia, Afghanistan and Iran showed more weathering than cashmere from Australia, New Zealand and the USA. The differences in the extent of weathering and of bundle tenacity between cashmere from different origins were of commercial significance.     

猕猴桃籽油成分分析及其理化特性的研究

用气相色谱分析了猕猴桃籽油的脂肪酸组成,并对其理化特性进行了研究,结果表明,猕猴桃籽油主要由不饱和脂肪酸组成,其中油酸11.63%,亚油酸13.47%,亚麻酸67.34%,可见猕猴桃籽油是一种极具开发潜力的营养保健油.     

茶叶籽油与油茶籽油理化性质及脂肪酸组成比较

在对茶叶籽及油茶籽的外观、含仁率、含油率等进行测定的基础上,对茶叶籽油及油茶籽油的理化性质及脂肪酸组成进行了分析。结果表明,茶叶籽及油茶籽外观相差较大,茶叶籽油与油茶籽油在折光指数、酸值、碘值和皂化值等理化性质上较接近。脂肪酸组成上,油酸、亚油酸、棕榈酸为茶叶籽油及油茶籽油中含量最多的三种脂肪酸,油酸含量分别为52.13%和73.67%,亚油酸24.32%和11.09%,棕榈酸17.36%和10.63%。茶叶籽油和油茶籽油的单不饱和脂肪酸含量分别为54.12%和75.78%,多不饱和脂肪酸含量为24.55%和11.39%。茶叶籽含油率为19.88%,茶叶籽油潜在年产量可达15余万t。其必需脂肪酸含量是油茶籽油的2.15倍;不皂化物含量为0.77%,比油茶籽油高出22%;茶叶籽油脂肪酸比例均衡,适于人体的吸收,具有开发应用的潜力。     

Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours

This research was the first to investigate nutritional components, including soluble phenolics (isoflavones and anthocyanins), protein, oil, and fatty acid as well as antioxidant activities in different coloured seed coat soybeans (yellow, black, brown, and green) for two crop years. The soluble phenolics differed significantly with cultivars, crop years, and seed coat colours, while protein, oil, and fatty acid exhibited only slight variations. Especially, malonylgenistin and cyanidin-3-O-glucoside compositions had the most remarkable variations. Green soybeans had the highest average isoflavone content (3079.42 μg/g), followed by yellow (2393.41 μg/g), and black soybeans (2373.97 μg/g), with brown soybeans showing the lowest value (1821.82 μg/g). Anthocyanins showed only in black soybeans, with the average contents of the primary anthocyanins, cyanidin-3-O-glucoside, delphinidine-3-O-glucoside, and petunidin-3-O-glucoside, quantified at 11.046, 1.971, and 0.557 mg/g, respectively. Additionally, Nogchae of green soybean and Geomjeongkong 2 of black soybean may be recommended as potential cultivars owing to the highest average isoflavone (4411.10 μg/g) and anthocyanin (21.537 mg/g) contents. The scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals also differed remarkably, depending upon isoflavone and anthocyanin contents, with black soybeans exhibiting the highest antioxidant effects.     

菜籽蛋白功能性质及抗氧化的研究进展

菜籽蛋白是一种完全蛋白,其营养价值高,总体品质优于大豆蛋白,甚至与动物蛋白或酪蛋白不相上下。菜籽蛋白不仅具有良好的功能性质如溶解性、乳化性、起泡性和凝胶性等,还具有良好的抗氧化活性,在食品工业和医药领域有很好的应用前景。但国内对于菜籽蛋白功能性质的研究相对较少,多集中在蛋白回收率的提高以及对有毒成分硫苷、植酸、多酚等的脱除。通过综述菜籽蛋白功能性质和抗氧化活性的研究进展,为今后菜籽蛋白的应用研究提供参考。     

Colour of rapeseed (Brassica napus) surface and contamination by fungi during storage of dry and wet seeds

The aim of this study was to determine the effect of seed size and cultivation location on the diversity of colour of rapeseed surface and the level of fungi infection of sound, dry rapeseed and the correlation between colour attributes and fungal growth during storage of wet seeds. It has been reported that the colour, mouldiness degree and genera differentiation on the surface of sound seeds depend on both the seed size and the seed cultivation location. The storage of wet rapeseed led to a colour shift to a green‐yellowish hue with higher lightness and to about a 1000‐fold increase in colony‐forming units (CFUs) per seed mass. During the first 15 days, fungal growth was undetectable both by human eye inspection and by digital image analysis (DIA). The onset of fungal growth was associated with slight increase in G (of RGB) and a* and b* (of CIE L*a*b*) colour attributes.     

葵花籽仁力学特性的有限元分析

为减少葵花籽仁在收获、储运过程中的机械损伤,并为相关机械的设计提供理论依据,根据测量得到的几何尺寸与试验得到的力学参数,建立了葵花籽仁的物理模型及有限元计算模型。通过有限元分析的方法,分析了葵花籽仁在不同载荷和作用方式下的破坏形式以及变形与应力的分布规律,并将有限元仿真结果与试验结果进行对比,验证了模型的可行性。结果表明:葵花籽仁的抗挤压能力具有各向异性,其沿X、Y、Z3个方向的弹性模量分别为E_X=64.01 MPa,E_Y=23.63 MPa,E_Z=101.8 MPa。相同压力下,葵花籽仁受到水平方向挤压时破碎的可能性最大,而竖直方向破碎的可能性最小;加载方向的不同使得籽粒的破坏形式不同,竖直方向加载时易产生局部裂纹破裂,而水平和垂直两向加载时籽粒会沿子叶夹缝开裂,其中垂直向加载时有失稳的可能。     

Certain physicochemical and functional properties of fibre fractions from pulses

The physicochemical and functional properties of the fibre fractions from peas (Pisum sativum), lentils (Lens culinaris), chickpeas (Cicer arietinum L.) and navy beans (Phaseolus vulgaris) were evaluated, and the relationships amongst those properties were determined. Fibre fractions from several varieties of each species were prepared using a laboratory wet milling procedure. The fibre fractions contained 663.2 to 808.5 g/kg DM of total dietary fibre, 45.4 to 171.1 g/kg DM of crude protein, 102.7 to 195.6 g/kg DM of starch and 1.9 to 10.5 g/kg DM of crude fat. Fibre fractions from pea and kabuli chickpea displayed significant higher fat absorption (FA) than those from lentil, navy bean and desi chickpea. Lentil and navy bean fibre fractions exhibited larger mean particle size than did pea and chickpea fibre fractions. Pulse fibre fractions exhibited significantly higher water hydration, swelling and water retention capacities in comparison to commercial pea fibre products. A significant reverse relationship (r = − 0.956, p < 0.001) between mean particle size and specific surface area (SpSA) of pulse fibre fractions was observed. FA of fibre fractions was positively correlated with SpSA (r = 0.820, p < 0.001).     

Sensory characteristics of british sausages: Relationships with composition and mechanical properties

The appearance, texture and flavour of cooked British sausages were assessed by 11 trained panellists using their analytical profile of 19 attributes, each of which was rated on an unstructured line scale. Five independent components were isolated, accounting for 86% of the sensory variation. ‘Saltiness’ was the only independent attribute. A map of sausage quality showed that ‘skin toughness’, ‘firmness’ and ‘meatiness’ were related closely to the principal sensory axis, and ‘juiciness’ and ‘fattiness’ to the second principal axis. The attributes of appearance describing the degree of doneness, and those describing comminution in appearance and in texture, were related to both principal axes. Mapping instrumental measurements into the sensory space showed that puncture and compressive strengths and nitrogen content were the best measures of variation on the first principal axis, indicating a toughness/tenderness component influenced by lean meat content. Fat increased juiciness, but, as salt or rusk increased, sausages were drier and more cohesive. Adhesion and cohesion were assessed as ‘cohesiveness’. ‘Fattiness’ and ‘saltiness’ were related poorly to fat and salt contents, respectively. ‘Fattiness’ decreased in tough, dry sausages of low pH, and ‘saltiness’ decreased as pH, fat and ‘dryness’ increased. In commercial sausages, the effects of comminution on eating quality could override those of formulation.     

菜籽多肽的精制工艺及产物特性研究

以菜籽多肽粗品为研究对象,利用粉末活性炭进行脱色处理后,将多肽溶液吸附聚集到DA201-C大孔吸附树脂上,经乙醇解吸后,得到菜籽精制多肽(RP75)。并分析了菜籽精制多肽(RP75)的基本组成、抗血栓活性、抗炎活性以及氨基酸组成特性。结果表明,DA201-C大孔吸附树脂精制的最适工艺是多肽浓度30mg/mL,流速3BV/h,pH 4.5,乙醇解吸浓度75%。精制后菜籽多肽(RP75)的肽含量为74.94%,抗营养因子植酸、硫苷均未检出,有丰富氨基酸组成,并具有良好的抗血栓活性(IC_(50)=8.82mg/mL)和抗炎活性(IC_(50)=0.80mg/mL),可以作为一种潜在促进健康的可食用功能性产品。     

Lupin seed coat as a promising food ingredient: physicochemical,nutritional, antioxidant properties,and effect of genotype and environment

The high proportion of seed coat of legume lupins results in big milling lose during kernel flour production, though the seed coat could be value-added as human food. The physicochemical and nutritional properties and antioxidant capacities of seed coats of six Australian sweet lupin cultivars grown at two locations were evaluated. Results showed that genotype, environment and their interaction were significant for seed coat percentage, proximate composition, dietary fibre content, polyphenols and antioxidant capacities. Strong correlations between seed coat lightness and polyphenol content were found. A comparison using multivariate analysis of the seed coat properties showed clear separation based on growing sites. This study indicates the enormous potential of Australian sweet lupin seed coat as an ‘antioxidant dietary fibre’ food source. The results could also benefit to breed varieties with desirable levels of nutrients and phytochemicals.     

Seed coat mucilages: Structural,functional/bioactive properties,and genetic information

Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.