SUBJECT: MILK PROTEINS:FORM AND FUNCTION OF MILK PROTEINS

Present knowledge of the occurrence of milk proteins, their isolation and composition, is reviewed and reference is made to the relationship of their physico-chemical properties to their physiological function. The nature of genetic variants of milk proteins and their distribution is summarized and discussed. The importance of understanding milk protein interaction during processing treatments and their effect on the behavioural properties of milk and milk products is stressed.     

杂环类单体香料在电加热卷烟中的转移行为

为研究杂环类香料在电加热卷烟中的转移行为,利用GC检测并分析了电加热卷烟抽吸前后8种杂环类香料在烟芯、降温段、滤棒和主流烟气粒相物中的分布。结果表明：(1)8种杂环类单体香料的烟芯持留率为8.68%～69.30%,空气散失率为24.96%～71.50%,烟芯残留率为5.21%～27.13%,滤棒截留率为8.27%～22.72%,烟气转移率为6.16%～28.49%,逐口转移率随抽吸口数序号的增加呈现先增大后减小的趋势;(2)2-乙酰基吡嗪、2-乙酰基吡啶向烟气的转移率>25%;(3)香料的沸点、烟芯持留率、烟芯残留率、滤棒截留率和烟气转移率两两之间存在极显著正相关关系;(4)互为同系物以及不同环结构的杂环类香料,随着侧链数量依次增多、结构稳定性增强,其烟芯持留率、主流烟气粒相物转移率和逐口转移率逐渐增大,迁移率和空气散失率逐渐减小。     

Phospholipids of Rapeseeds and Rapeseed Oils: Factors Determining Their Content and Technological Significance—A Review

This paper is a review of research on the phospholipids found in the seeds and oils of the rape (Brassica napus). The first part presents the structures and chemical properties of those compounds, the pathway of their synthesis, and location of their occurrence in rapeseeds and describes the predominant compounds with regard to their quality and quantity characteristics. It also discusses the effect of genetic and environmental conditions on the content of phospholipids and their migration to oils, taking into account their technological properties and problems related to their presence in oils. Selected methods for removing phospholipids are also presented.     

花生蛋白的制备、功能性质及应用

花生营养丰富,是优良的蛋白质来源。目前花生蛋白在食品中应用的主要是其功能性质而不是营养价值。本文对花生蛋白的制备及其营养和在食品中的功能性质进行概述,并简要分析影响其功能性质的因素,介绍其在食品中的应用,为进一步研究花生蛋白的功能性质和扩大其应用提供参考。     

大学生专用保健功能因子的筛选

大学生正处于长知识、长身体阶段，紧张的学习、频繁的考试、长时间的操作电脑给学生身体带来诸多不利因素，导致学生群中身体不适、神经衰弱、注意力不集中、视力下降等现象经常出现。本文针对学生的特殊生活经历而设计一种以安神、镇静、补脑、醒目为主要特色的复合型食品添加剂，预计在我国很有市场，可制备成口服液、冲剂也可直接添加到食品中。     

Properties,analysis and purification of milk polar lipids

The phospholipids and sphingolipids in milk are gaining interest due to their nutritional and technological qualities. Sphingolipids and their derivatives are highly bioactive compounds with anti-cancer, bacteriostatic and cholesterol-lowering properties. Several low-value process streams of the dairy industry contain considerable amounts of polar lipid and exert potential for further purification. This review deals with the structure of the main dairy polar lipids, their origin and molecular arrangement, their occurrence in raw milk and other dairy products, their methodology of analysis and purification and their nutritional and technological properties.     

红曲色素及其在肉制品中的应用

对红曲色素的性质、生产方法及工艺改进、在肉制品中的应用以及改性等方面进行了综述。     

应用于肉品嫩化的组织蛋白酶的研究进展

大量研究表明,成熟嫩化过程是肌肉内源蛋白水解酶的作用所致。组织蛋白酶是其中一个重要的内源蛋白,可以水解肌原纤维。本文简要介绍了溶酶体中的组织蛋白酶,以及其稳定性和在骨骼肌中的表达特性。并且就组织蛋白酶的分类、影响其活性的因素、在肉嫩化中的作用、分离提纯、活性测定方法及应用前景等作了介绍。     

基于益生菌及其代谢物的食源性致病微生物控制技术研究进展

食源性致病微生物不仅会引起食品腐败,造成经济损失,也给人类健康带来很大威胁,因此亟需开发高效、安全、不影响食品品质的食源性致病微生物控制技术。益生菌是近年微生物和食品科研领域研究热点,益生菌除具有调节和改善健康功能,其本身及代谢物对微生物较强的清除和抑制作用,使其可应用于对食源性致病微生物的控制。明悉益生菌及其代谢物类型、潜在的抑制微生物机制以及应用现状对相关控制技术的研发至关重要。分析了现有益生菌及其代谢物对食源性致病微生物的抑制机制,主要为破坏细胞结构、影响遗传物质复制、阻断能量代谢途径、干扰群体感应系统、控制生物被膜形成、竞争关键性营养物质等方面的单机制或多机制联合作用;同时基于目前益生菌及其代谢物在食品安全和品质控制中的应用研究实例,探讨了其在果蔬、肉类等食品中的应用方式、应用条件,对货架期的延长效果等;分析了益生菌及其代谢物在抗菌效能提高、活性包装、与其他食品品质控制技术联用等方面研究的发展趋势。研究结果旨在为基于益生菌及其代谢物的食品安全和品质控制技术的开发和应用提供借鉴和参考。     

Beliefs about meals eaten outside the home as sources of gastrointestinal illness

In a 2002 telephone survey of 16,435 randomly selected U.S. residents, respondents answered several questions about their beliefs concerning sources of gastrointestinal illness. Of those who had experienced vomiting or diarrhea in the month before their telephone interview, 22% believed the source of their gastrointestinal illness was a meal eaten outside the home. I11 respondents who had diarrhea but not vomiting and who did not miss work because of their illness were more likely to believe the illness resulted from a specific outside meal. I11 respondents attributed their illness to a specific outside meal for several reasons, including symptom timing (43%) and illness of their meal companions (6%). Eight percent of ill respondents reported their illness to a health department or the restaurant suspected of causing the illness. Those with vomiting and those who missed work or activities because of their illness were more likely to report their illness. Most respondents (54%) who attributed their illness to a specific outside meal said their illness symptoms began within a short time (5 h) of eating that meal. The foodborne illnesses for which this is a likely time frame typically are associated with vomiting, but respondents with vomiting did not report a shorter symptom onset than respondents without vomiting. These findings suggest that ill respondents may have the misconception that foodborne illness symptoms typically occur shortly after ingestion of contaminated food. Results suggest that education efforts should focus on the nature and timing of foodborne illness symptoms and the importance of reporting suspected foodborne illnesses.     

Incorporating the home into the restaurant kitchen: The case of Israeli female chefs

Abstract

This study looks at the ways in which Israeli female chefs interpret professional cookery and mobilize their position to form feminine restaurant spaces, in which they instill their professional agenda. Israeli female chefs, we argue, maintain that their gender grants them professional flexibility to construct cooking spaces where alternative working norms apply and certain privileges, such as a flexibility to establish cooking spaces that do not otherwise function in the realm of upscale dining. By perceiving their restaurants as an extension of the dwelling, they interpret their head chef position as that of a professional mentor and counselor. Moreover, they exercise their legitimacy via an ongoing dialog with their staff, based on respect, empathy and emotional support, all with the aim of turning them into better cooks. Their professional vision of cookery also translates into designing menus that reflect a homey feeling and enable creating a community of diners.     

导电高分子在抗静电领域中的应用

简要综述了本征型导电高分子抗静电剂的工作原理、特点、国内外发展现状及发展趋势。     

Invited review: Physiological properties of bioactive peptides obtained from whey proteins

Processing of whey proteins yields several bioactive peptides that can trigger physiological effects in the human body: on the nervous system via their opiate and ileum-contracting activities; on the cardiovascular system via their antithrombotic and antihypertensive activities; on the immune system via their antimicrobial and antiviral activities; and on the nutrition system via their digestibility and hypocholesterolemic effects. The specific physiological effects, as well the mechanisms by which they are achieved and the stabilities of the peptides obtained from various whey fractions during their gastrointestinal route, are specifically discussed in this review.     

Bioactivity and structure of biophenols as mediators of chronic diseases

Biophenols and their associated activity have generated intense interest. Current topics of debate are their bioavailability and bioactivity. It is generally assumed that their plasma concentrations are insufficient to produce the health benefits previously attributed to their consumption. However, data on localized in vivo concentrations are not available and many questions remain unanswered. Potential mechanisms by which they may exert significant bioactivity are discussed together with structure activity relationships. Biophenols are highly reactive species and they can react with a range of other compounds. Products of their reaction when functioning as antioxidants are examined.     

2种甘蔗收割机在甘蔗收获中的应用

国内甘蔗机械收割的应用与国外相比存在较大的差距。通过引进国外的甘蔗收割机,并在国内进行应用探索,分析不同甘蔗收割机的收割能力、除杂能力、对宿根的影响及成本,为甘蔗收割机在国内的应用提供参考,以加快国内甘蔗机械化收割的应用。     

Pathways into Reading: five young people and the development of the English curriculum

This article traces the reading development of five young people over a period of 13 years, from the ages of 4 to 17. It discusses how their attitudes, knowledge and skills have been shaped by their home environment, their school curriculum, their gendered experience and, increasingly, by their use of new computer technologies. The article uses this evidence to explore features of children's reading that are easily overlooked in the classroom and makes a series of recommendations for a curriculum that is responsive to pupils' individual reading patterns.     

Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water

Minor components in edible oils affect both their autooxidative and photooxidative stabilities. Thus, stripping of minor components may influence stability of oils being studied. The impact of natural endogenous pigments on photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water was studied. Peroxide values (PV) of non-stripped borage and evening primrose oils and their emulsions in water were significantly (P<0.05) higher than corresponding values for stripped oils and their emulsions in water. A similar trend was observed when considering hexanal contents of bulk oils and their corresponding oil-in-water emulsions. These results indicate that minor components, especially endogenous chlorophylls, play a major role in the photooxidation of borage and evening primrose oils and their emulsions in water.     

Impact of Advertising on Consumption

In the past decade, there has been significant involvement of dairy farmers in the marketing of their milk and the products derived from it.Although there have been continual advances on the production or supply side of dairying, dairy farmers and their cooperatives have increasingly accepted the challenge of taking a major role on the demand side of the equation–promoting their products to consumers. Increasing numbers of dairy farmers and cooperatives have become convinced that promotion is as essential to their success as is their commitment to increasing production efficiency.Dairy farmers promote their products in a variety of ways through different channels of the dairy marketing system. I will concentrate on dairy product advertising on a nonbrand basis, but first let me outline the total scope of dairy product promotion.Most dairy farmers belong to dairy cooperatives, and many cooperatives market some or all of the major dairy products under their own brand names.     

食品添加剂使用标准在食品安全监管中的应用

目前食品添加剂使用标准多仅用于评价食品是否合格,其应用范围具有局限性,针对这一问题,在对我国食品添加剂使用标准本身进行研究的同时,对其在食品安全监督管理中的应用进行了研究与探讨。将食品添加剂使用标准全方位应用于食品安全监管才能充分发挥其应有的效能,全面实现其对食品安全监管的技术支撑作用,有效提高其应有的社会效益。     

肠球菌素及其产生菌株在食品工业中的研究和应用现状

国外学者对肠球菌素及其产生菌株进行了大量研究,发现肠球菌素具有广谱抑菌作用,有望作为1种新型生物防腐剂用于食品防腐保鲜,而肠球菌素产生菌株则可以作为益生菌和发酵剂应用于生产保健食品和发酵食品。但是,由于有些肠球菌是条件致病菌,已发现多个毒力因子且具有抗生素抗性,引起了人们对其在食品应用中的安全性考虑。文中对肠球菌素及其产生菌株在食品工业中的研究和应用现状进行了综述,并对其前景进行了展望。