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螺旋藻营养成分分析及其营养保健作用 总被引:6,自引:0,他引:6
作者测定了螺旋藻的营养成分,结果表明,螺旋藻含蛋白质58.82%,氨基酸总量56.35%,螺旋藻多糖10.12%,β-胡萝卜素361.20mg/100g,r-亚麻酸1.2%,维生素E7.1mg/100g,维生素B120.22mg/100g,维生素B60.45mg/100g,铁52.7mg/100g,锌4.15mg/100g。并根据这些生物有效成分论述了螺旋藻的药用价值及保健功能,为螺旋藻成为未来新 相似文献
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螺旋藻的营养价值及保健作用(综述)高珊姚小曼(审校)北京市卫生防疫站(100013)螺旋藻(SpirulinaSP)是地球上最早出现的能够利用太阳光能和无机物转化为有机物的原始低等植物,它又名蓝藻,蓝海藻,蓝绿藻,为蓝藻门,颤藻纲,螺旋藻属。世界著名... 相似文献
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增强食品风味的酵母抽提物 总被引:1,自引:0,他引:1
《中国食品工业》1997,(10):16-17
<正> 在近几个世纪中,水解蛋白质原料在食品配料中扮演着重要的角色,为食品提供更佳的风味。现时,市场上的蛋白质水解物主要有水解植物蛋白(HVP)、酱油和自溶酵母抽提物三大类;全球的生产量估计为:水解植物蛋白约12万吨、酱油60余万吨、酵母抽提物约5万吨。就目前市场的情况来看,酵母抽提物的应用正有上升的趋势。 相似文献
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螺旋藻天然饮料的研制 总被引:2,自引:0,他引:2
本文研究了螺旋藻饮料的配方和加工工艺,通过添加0.2%经超声波处理的螺旋藻,0.1%的琼脂粉,0.3%的β-环糊精,6-8%的白砂糖,0.24%的柠蒙酸和0.1%的维生素C,制成了一种稳定,无腥味,口感,色泽俱佳的天然风味饮料。 相似文献
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Claudia Anahite Ovando Julio Cesar de Carvalho Gilberto Vinícius de Melo Pereira Philippe Jacques Vanete Thomaz Soccol 《Food Reviews International》2018,34(1):34-51
Bioactive peptides represent specific sequences of amino acids that have biological activity with several health effects and potential applications, which can be obtained from diverse protein sources. Spirulina, the cyanobacterium known for its high protein content and therapeutic properties, has been investigated as a potential source of bioactive peptides. Some bioactive peptides derived from Spirulina are under study for their ability to offer specific health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties. Bioactive peptide fractions from Spirulina biomass can be obtained through a series of operations, including cell lysis and protein extraction, enzymatic hydrolysis, potential bioactivity screening, fractionation, and purification. Potentially, Spirulina-derived peptide fractions can be applied as nutraceutical ingredients in foods and pharmaceuticals. This article reviews the functional properties and health benefits of bioactive peptides from Spirulina, and presents potential mechanisms by which bioactive components can be exploited in the development of novel foods with special health claims. In addition, this article describes recent developments in proteomics, bioactivity screening methods, and opportunities for designing future peptide-based foods. 相似文献
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螺旋藻工业生产中的高新技术 总被引:4,自引:0,他引:4
<正> 螺旋藻是一种含有丰富优质蛋白质、均衡的氨基酸、多种维生素、多糖和微量元素的理想食品。我国现有的大规模开放池生产方式的光合效率和产率都较低,培养条件不易控制。本文主要介绍国际上关于螺旋藻工业化生产的高新技术,包括:培养参数的计算机自动控制、新型高光效的光反应器的研制与应用、优良新藻种的选育等,将有助于提高我国螺旋藻生产的质量和产量。 螺旋藻工业生产的现状 目前,螺旋藻的大规模工业化生产通常采用开放式跑道型浅水道设计,水道深约20~30厘米,用水泥或粘土为底,或用塑料膜衬里和覆盖。以自然光为光源和热 相似文献
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The flavor profile, flavor enhancement, and saltiness modulation of Szechuan pepper (Zanthoxylum simulans) were analyzed to evaluate its effectiveness in lowering salt usage. The saltiness enhancing efficiency of Szechuan pepper and its salt-reduction properties were determined to be 28.74% and 22.32%, respectively. The saltiness enhancers were detected in the polar fraction and taste dilution analysis combined with half-tongue test determined the most potent saltiness enhancing components in chromatographic subfractions. Both spectroscopic analysis and sensory evaluation disclosed NaCl as the unexpected primary contributor of saltiness enhancement in this spice. It is the first known study revealing Szechuan pepper’s high salt content. 相似文献