水酶法提取花生水解蛋白的研究

采用水酶法从冷榨花生饼中提取水解蛋白。以溶出的蛋白质浓度为指标,研究了提取花生蛋白的酶解工艺及条件。结果表明,先用碱性蛋白酶水解再用中性蛋白酶水解效果优于单一酶,碱性蛋白酶最适条件为：温度为55℃,pH值为9．0,加酶量为0．8％,水解时间为3h;中性蛋白酶最适条件为：温度为50℃,pH值为6．5,加酶量为0．3％,水解时间为1．5h。此条件下,蛋白提取率可达90．29％。     

水酶法提取花生水解蛋白的研究

采用水酶法从冷榨花生饼中提取水解蛋白。以溶出的蛋白质浓度为指标,研究了提取花生蛋白的酶解工艺及条件。结果表明,先用碱性蛋白酶水解再用中性蛋白酶水解效果优于单一酶,碱性蛋白酶最适条件为：温度为55℃,pH值为9．0,加酶量为0．8％,水解时间为3h;中性蛋白酶最适条件为：温度为50℃,pH值为6．5,加酶量为0．3％,水解时间为1．5h。此条件下,蛋白提取率可达90．29％。     

酶法提取花生油与花生水解蛋白的研究

采用水酶法从花生中提取油和水解蛋白。选用碱性蛋白酶Alealase，通过单因素实验和正交实验，确定最佳工艺参数为：反应温度60℃，pH9．5，料液比1：5（W：W），碱提时间90min，加酶量为1．5％（W：W），酶解时间5h，此时，游离油得率为79．32％，水解蛋白得率为71．38％。对工艺所得的渣和乳状液，选用中性蛋白酶As1398进行二次酶解，总游离油得率可达91．98％，总水解蛋白得率可达88．21％。     

水酶法从花生中提取油与水解蛋白的研究

采用水酶法从花生中同时提取油与水解蛋白质。研究蛋白酶Alcalase用量和酶解时间对花生油与水解蛋白得率的影响。结果表明：在60℃时，1．5％(E／S)的酶作用5h总游离油得率及水解蛋白得率即可达91.3％和83.2％。工艺过程中所得乳状液经-24℃冻结随后在35℃解冻，再经3500r／min离心20min后，乳状液中油回收率可达92％。用光学显微镜观察冷冻温度对乳状液中油滴聚集状态的影响，发现随冷冻温度下降，乳状液中的油滴聚集加剧，粒径增大，乳状液稳定性下降。     

花生水解蛋白液的浓缩及体外活性研究

本文对水酶法工艺中得到的花生水解蛋白采用纳滤分离技术进行浓缩,确定操作压力为0.9MPa,操作温度为35℃。经60min纳滤浓缩水解液中蛋白质浓度由30.2提高到92.1g/L,浓度提高了3.05倍。对纳滤前后的花生水解蛋白的还原能力、抗氧化能力、对·OH与DPPH的清除作用及抑制血管紧张素转化酶(ACE)活性进行研究,结果表明花生水解蛋白具有相当的还原力和清除·OH与DPPH能力;具有抗Fe2+引发的卵磷脂脂质体过氧化、抑制ACE活性的功能。     

利用大孔吸附树脂纯化花生水解蛋白

以水酶法制油工艺得到的花生水解蛋白为原料,从5种大孔吸附树脂中筛选出对花生水解蛋白中可溶性肽有较好吸附效果的DA201-C作为纯化树脂对其进行纯化。静态吸附试验表明,DA201-C对花生水解蛋白中可溶性肽有较好的吸附作用,能有效除去糖类杂质。DA201-C对可溶性肽吸附平衡时间为3 h,75%的乙醇解吸效果最好,解吸率为83.24%。动态试验结果显示,以pH为3的稀HAc溶液配制花生水解蛋白液能提高吸附率;解吸时,先用5BV去离子水洗去糖类杂质,再收集6BV75%乙醇洗脱的肽,水解蛋白中肽回收率为79.24%,除糖纯化后水解蛋白含量提高了近20%。     

花生水解蛋白的功能性质研究

对花生水解蛋白的溶解性和乳化性质进行了研究.结果表明,花生水解蛋白在碱性条件下溶解度较好;提高温度可增加花生水解蛋白乳化活性,在远离等电点时花生水解蛋白具有较好的乳化活性,而乳化稳定性随PH变化未呈现规律性变化.增加花生水解蛋白浓度或添加可溶性淀粉均可显著改善该蛋白质的乳化性能.     

碱性蛋白酶提取花生水解蛋白的研究

利用碱性蛋白酶从冷榨花生饼中提取花生水解蛋白.研究了温度、pH值、加酶量、液固比、水解时间对蛋白质提取率的影响,在此基础上通过正交实验对花生水解蛋白提取工艺条件进行优化.确定最佳工艺参数为温度55℃、pH9.0、加酶量0.8%、水解时间3 h、液固比7:1,在此条件下蛋白质提取率为81.32%.     

水酶法从花生中提取油和水解蛋白

研究在蛋白酶Alcalase作用下，花生油得率和水解蚕白得率与水解度的关系，并对不同水解度下水解蛋白的相对分子质量进行测定。分析了乳状液中的蛋白质相对分子质量，并初步探讨了酶对花生蛋白的作用机理。     

木瓜蛋白酶水解花生粕蛋白的研究

报道了用木瓜蛋白酶水解花生粕制备水解蛋白粉的工艺。通过正交设计实验，确定了适宜的水解条件，最后得到蛋白收率高、水溶性好的水解蛋白粉。     

Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

The aim of this study was to determine the nutritional quality and protein value of the baru almond, pequi almond, and cerrado cashew nut compared to the peanut. We determined the proximate chemical composition, mineral content, and amino acid profile. A biological assay was carried out to assess the protein value, by net protein ratio (NPR), relative net protein ratio (RNPR), and protein digestibility-corrected amino acid score (PDCAAS) indexes. We found that the exotic almonds and the nut are rich in proteins (22.7-29.9 g/100 g), lipids (41.9-50.0 g/100 g), fibres (baru and pequi almonds, around 10.0 g/100 g), iron and zinc (4.3-7.4 mg/100 g). Baru almond's protein did not show deficiency in essential amino acids and lysine was the first limiting amino acid in the proteins of the pequi almond and cerrado cashew nut. The baru almond showed a RNPR of 86%, similar to that of the cerrado cashew nut (78%), but higher than that of the peanut (72%) and of the pequi almond (54%). The PDCAAS value of the baru almond (91%) was the highest and cerrado cashew nut and peanut presented similar values of this index (82%), which were higher than that of the pequi almond (55%). The baru almond has the highest protein quality, but the cerrado cashew nut and peanut are sources of good quality protein, too. We recommend the inclusion of these exotic foods in healthy diets and in food industry, and the baru almond and cerrado cashew nut as sources of complementary protein.     

酶解花生蛋白影响Fe2+吸收利用的体外实验研究

以花生蛋白经模拟胃液和胰液消化所得的消化物为研究对象,研究酶解花生蛋白对Fe2 生物效价的影响。结果表明,随Fe2 浓度的增加,花生蛋白模拟消化物与Fe2 的结合量下降,且随着时间的延长而降低;酶解花生蛋白能保护Fe2 不易被氧化为Fe3 ;Ca2 的加入能降低酶解花生蛋白与Fe2 的结合量。     

酶解花生蛋白影响Pb2+吸收利用的体外实验研究

以花生蛋白经模拟胃液和胰液消化所得的消化物为研究对象,研究可溶性铅离子含量与Pb2 加入量、Ca2 加入、Fe2 加入的相互关系。结果表明在胃液消化物中可溶性花生蛋白的量是随Pb2 浓度增加而先减少后增加;在胰液消化物中可溶性花生蛋白的量是随加铅量增加而递减;Ca2 的加入降低模拟胃液和胰液消化物与Pb2 的结合量。Fe2 促进Pb2 与胃液消化物的结合,但Fe2 降低Pb2 与胰液消化物的结合。实验结论为花生蛋白经模拟胃液和胰液消化,可影响Pb2 的结合形态,其与Pb2 的结合能力和Pb2 浓度、Ca2 、Fe2 的存在有关。     

Nutritional value of acid stabilised silage and liquefied fish protein

Fish silage made by a conventional method (pH 4.0) contained a variety of active enzyme systems which not only hydrolysed fish proteins to short peptides and free amino acids, but also caused the degradation of free amino acids to ammonia and other metabolic products. Acid-stabilised fish silage (pH 2.0) contained only those polypeptides released by endogenous pepsins with only slight accumulation of free amino acids and degradation products. Liquefied fish which was autolysed for less than 1 h at 60°C at physiological pH (6.2–6.6) and then pasteurised and acidified to pH 4.0 contained polypeptides of intermediate length which remained stable. These processes provide a means for adjusting the peptide and free amino acid content of autolysed fish protein to suit the nutritional requirements of a variety of aquatic and terrestrial species.     

大米水解蛋白的物化性质研究

研究了大米水解蛋白(HRP)在不同浓度、pH值和糖类物质存在时的乳化、发泡等应用性能。结果表明:随着pH值的增加,其溶解度、发泡能力和乳化活性等均有明显增加,但其泡沫稳定性和乳化稳定性却未呈现规律性变化。提高HRP的浓度或在HRP溶液中添加可溶性淀粉可显著改善HRP的乳化活性,但可溶性淀粉的添加量高于HRP时,其乳化稳定性呈下降趋势。葡萄糖和蔗糖对HRP溶液乳化性能也有一定影响。     

芸豆蛋白的提取及其营养价值评价

以芸豆为原料,利用碱溶酸沉的提取工艺,以料液比、pH值、温度和时间为试验因素,芸豆蛋白提取率为评价指标,采用正交设计得到芸豆蛋白的最优提取条件,并采用比值系数法和模糊识别法全面评价芸豆蛋白的营养价值。试验结果表明,芸豆蛋白的最佳提取工艺为料液比1:15、pH值9.0、温度50℃、时间50min,该条件下芸豆蛋白提取率可达到96.38%。营养评价分析表明,芸豆蛋白的必需氨基酸组成符合FAO/WHO标准模式,其氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)分别为91.25、67.59、78.07、43.54、74.55和62.38。芸豆蛋白是一种营养价值丰富、容易消化的优质蛋白资源。     

Nutritional value of soya protein and milk coprecipitates in sausage products

Sausages containing 60% of meat proteins replaced with soybean or milk calcium coprecipitates were prepared. Growth rates and plasma amino acid levels in rats fed diets based on these products, together with vitamin and available amino acid analysis indicated that the nutritional values of the non-meat proteins were similar but were both markedly lower than meat sausages. Nutritional damage to the protein in the sausages during cooking was only apparent in the all-meat sausage.     

花生的营养价值

春类为了维持生命与健康,保证生长发育和从事劳动,每天必须摄入一定数量的食物,主些食物含有人体所需要的蛋白质、脂肪、碳水化合物、维生素、无机盐、水等营养素,但是不同食物所含的各种营养素和能量不尽相同,因此,必须首先了解各种食物所含的营养素和能量,才能在膳食中合理搭配各种食物,确保人体的合理营养需要,在此,我们对各种营养素含量较高的花生作一概述,供读者参考。     

Nutritional value of yogurt

Yogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60% less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained for both yogurt and its base milk, only minor differences being apparent between the two materials. In growth tests with rats, yogurt was not found to be consistently superior to the base milk when the milk was subjected to a double heat treatment to reduce bacterial contamination. Yogurt did not confer a nutritional advantage on fresh milk in this respect.