亚麻籽胶化学组成和结构的研究

通过气相色谱测定表明,亚麻籽胶含有木糖、阿拉伯糖、半乳糖、葡萄糖、鼠李糖、岩藻糖六种单糖,其中木糖是亚麻籽胶的主要单糖组分,而岩藻糖是亚麻籽胶中含量最少的单糖组分。采用DEAE-SepharoseCL-6B柱层析将亚麻籽胶中多糖进行分离,研究结果表明,亚麻籽胶中多糖是由中性多糖和酸性多糖组成的,而且蛋白质是与酸性多糖结合在一起。Sepharose2B凝胶过滤色谱表明,亚麻籽胶的分子量较大,分布较均一。      

沙蒿籽胶化学组成和结构的研究

通过气相色谱测定,沙蒿籽胶合有鼠李糖、木糖、阿拉伯糖、半乳糖、葡萄糖、甘露糖6种单糖,其中葡萄糖是沙蒿籽胶的主要单糖组成.用0.5 mol/L的氢氧化钾对沙蒿籽胶进行组分分离,研究结果表明,沙蒿籽胶是由水不溶性的萄聚糖和水溶性多糖组成的.     

亚麻籽和亚麻籽油理化特性及组成分析

以5个品种亚麻籽为原料,分析和研究不同品种亚麻籽油的基本理化指标、脂肪酸分布、甘三酯组成,测定了亚麻籽及油中木脂素含量以及亚麻籽油中维生素E含量。结果表明:亚麻籽中粗脂肪质量分数为45%左右,油中不饱和脂肪酸含量较高,主要为亚麻酸(C18∶3/Ln),相对质量分数为49.20%~55.43%,其次是油酸(C18∶1/O),相对质量分数18.69%~28.21%,亚油酸(C18∶2/L)相对质量分数为10.85%~16.73%,总不饱和脂肪酸质量分数达到88%以上;亚麻籽油中主要的甘三酯为OLn Ln(17.27%~20.50%)和Ln Ln Ln(11.91%~17.02%);高效液相色谱法测定亚麻籽油中维生素E含量均达到6.59 mg/100 g以上;采用紫外可见分光光度计法分析测定亚麻籽和亚麻籽油中木脂素(SDG)的质量分数,分别为1.53%~3.69%和0.03%~0.22%。     

亚麻籽胶性能研究——亚麻籽胶的粘度和乳化性

亚麻籽胶即富兰克胶,是一种纯天然、多功能、营养型植物胶。可做为增稠剂、乳化剂、保湿剂及发泡稳定剂、悬浮稳定剂广泛应用于各类食品加工行业。亚麻籽胶的粘度、亚麻籽胶的乳化性及其与胶液浓度、温度、胶液组成的关系进行了研究。     

亚麻籽胶相对分子质量测定及单糖组成分析

建立了尺寸排阻色谱法测亚麻籽胶相对分子质量的方法,并通过糖腈乙酸酯衍生化气相色谱法测定了亚麻籽胶的单糖组成。采用TSKgel G5000PWXL、TSKgel G3000PWXL二柱联用,超纯水为流动相,流速1.0 m L/min,进样浓度2.0 mg/m L,柱温40℃,配合蒸发光散检测器对葡聚糖标准品及样品进行了分析,结果表明不同分子量葡聚糖峰位洗脱时间与分子量对数值之间有良好的线性关系(R2=0.9842),精密度、重现性、稳定性及准确度良好,采用此法测得热水浸提、微波辅助热水浸提及市售亚麻籽胶峰位分子量分别为7793、2420、10392/6166/89183 ku,并给出了Mn、Mw、Mz及D值。单糖组成结果表明自制亚麻籽胶由鼠李糖、阿拉伯糖、木糖、半乳糖和葡萄糖组成,市售胶另含有甘露糖与岩藻糖,自制与市售胶在单糖种类和含量上有较大差异。      

亚麻籽胶和亚麻籽蛋白在低温制品中的应用

在低温肉制品烤肠和挤压火腿的加工实验中,对亚麻籽胶和亚麻籽蛋白的添加应用,进行了效果评估。结果表明,配伍添加这两种添加剂,可起到持水保油,提高出品率的作用,还可改善产品的切片性,增强咀嚼感。     

亚麻籽中提取亚麻胶的工艺探讨

简先介绍了亚麻胶的组成性能，叙述了提取亚麻胶的3种方法及工艺过程，其中从亚麻籽中用水法提取的工艺较为理想。     

亚麻籽胶的乳化性质

重点研究了亚麻籽胶的乳化性质，实验结果表明。亚麻籽胶的质量分数、溶解温度、乳化温度、加油量以度贮存温度等对亚麻籽胶的乳化性质都有影响。质量分数增加，亚麻籽胶的乳化稳定性增强；加油量增多。亚麻籽胶的乳化稳定性下降；溶解温度升高能提高亚麻籽胶的乳化稳定性；而乳化温度和贮存温度越高，亚麻籽胶乳状液越不稳定。由于亚麻籽胶与阿拉伯胶在相对分子质量、均方旋转半径、粘度、疏水性氨基酸含量上的差异，导致了亚麻籽胶与阿拉伯胶乳化性质的差异．     

酶法脱除亚麻籽胶的工艺研究

采用酶法脱除亚麻籽胶,并考察了酶的种类、酶解温度、酶解时间、pH值、酶加入量、总料液比对亚麻籽胶脱除效果的影响。通过单因素和正交试验确定了酶解脱除亚麻籽胶的最佳工艺条件:酶制剂为果胶酶、温度55℃、时间4h、pH值为3.5、酶加入量为100u/g、总料液比为1:6,该条件下亚麻籽的脱胶量可以达到9.53g。     

用浸提法提取亚麻籽胶的中试研究

通过对亚麻籽胶浸提的中试研究,为亚麻籽胶及类似产品的生产提供了依据;亚麻籽胶在榨油提取平均得率为6.26%。其生产过程不仅不会影响亚麻籽油的制取,还可以降低毛亚麻籽油的胶质含量,提高亚麻籽油的品质。     

亚麻胶浸提工艺研究

以亚麻籽皮为原料,水为浸提溶剂,浸提亚麻胶。研究了浸提时间、温度、料液质量比、脱胶次数对亚麻胶得率的影响,确定亚麻胶提取最佳工艺条件为：浸提温度80℃、时间40 min、料液质量比1∶15、脱胶次数2次。     

硫酸酯化亚麻胶的制备与分析

采用氯磺酸-吡啶法,通过单因素和正交实验得出制备硫酸酯化亚麻胶的最佳工艺条件为:吡啶-氯磺酸比值为2,反应温度60℃,反应时间4h,此工艺条件下产物取代度为1.34。红外光谱分析表明,该条件下其部分羟基已被硫酸基取代;酯化后的亚麻胶黏度降低,溶解度和透明度升高,扫描电镜观察到其表面结构疏松程度也升高,但随着取代度的升高,其透明度升高不明显;酯化后的亚麻胶起泡性能明显升高,但泡沫稳定性降低,乳化性明显下降。      

挤压膨化对亚麻籽粕中化学成分及结构的影响

采用DSE-25型双螺杆挤出机对亚麻籽粕进行试验研究。结果表明,挤压膨化过程中物料化学成分和结构发生了复杂的物化变化。在高温、高压、高剪切力环境下,蛋白质变性,总膳食纤维部分降解,有毒成分生氰糖苷失活,氨基酸和可溶性膳食纤维含量增加,游离脂肪和水分含量减少,淀粉发生糊化、裂解,组织结构疏松均匀。     

复配魔芋胶和胡麻胶在广味香肠中的应用研究

研究了复配魔芋胶和胡麻胶对广味香肠的影响,经过研究发现一定比例的复配胶及适量的酒、糖、烘烤温度使广味香肠在质构、外形、色泽和口感等方面得到改善。     

Complex coacervation between flaxseed protein isolate and flaxseed gum

Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential) tests. The zeta potential values of FPI, FG, and their mixtures at the FPI-to-FG ratios of 1:1, 3:1, 5:1, 10:1, 15:1 were measured over a pH range 8.0–1.5. The alteration of the secondary structure of FPI as a function of pH was studied using circular dichroism. The proportion of ɑ-helical structure decreased, whereas both β-sheet structure and random coil structure increased with the lowering of pH from 8.0 to 3.0. The acidic pH affected the secondary structure of FPI and the unfolding of helix conformation facilitated the complexation of FPI with FG. The optimum FPI-to-FG ratio for complex coacervation was found to be 3:1. The critical pH values associated with the formation of soluble (pHc) and insoluble (pH_ɸ1) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pH_opt) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI–FG complex coacervates started (pHɸ₂) at pH 2.1. These findings contribute to the development of FPI–FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids.     

Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates

Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinking with glutaraldehyde. Liquid microcapsules with three core (oil)-to-wall ratios (1:2, 1:3 and 1:4) were prepared and spray-dried or freeze-dried to produce powders. The microencapsulation efficiency, surface oil, morphology and oxidative stability of these microcapsules were determined. The spray-dried solid microcapsules had higher oil microencapsulation efficiency, lower surface oil content, smoother surface morphology and higher oxidation stability than the freeze-dried microcapsules. The highest microencapsulation efficiency obtained in spray-dried microcapsules was 87% with a surface oil of 2.78% at core-to-wall ratio 1:4 and oil load 20%. The oxidation stability obtained from spray-dried microcapsules at core-to-wall ratio of 1:4 was nearly double that of the unencapsulated flaxseed oil.     

Interaction between flaxseed gum and meat protein

Thermal properties, dynamic rheological properties, texture and microstructure of salt-soluble meat protein and flaxseed gum (SSMP-FG) mixtures were investigated. Two transitions, 57.0 °C (T_SSMP1) and 63.2 °C (T_SSMP2), were observed for SSMP without FG with differential scanning calorimetry (DSC). Addition of 2% FG to SSMP increased T_SSMP1 and T_SSMP2 by 1.9 °C and 5.9 °C, respectively. Two transitions, 53 °C (T_SSMP1′) and 75 °C (T_SSMP2′), were also observed for SSMP without FG with dynamic rheological measurement. Addition of 2% FG to SSMP increased T_SSMP1^′ and T_SSMP2^′ by 9 °C and 14 °C. These results indicated that addition of FG increased thermal stability of SSMP. Addition of FG also increased the storage modulus G′, gel strength, decreased syneresis, and changed the microstructure of SSMP gels with texture analyser and scanning electron microscope (SEM), respectively, suggesting that an interaction between FG and SSMP may have occurred. The results of addition of destabilizer to SSMP gels indicated that electrostatic forces seemed to be the main force involved in the formation and stability of protein–polysaccharide gel.     

胡麻胶在面包中的应用

本文研究了胡麻胶在面包中的应用及其与改良剂、保鲜剂、单甘酯的组合情况。通过测定面包的比容、抗老化性及对面包的品质进行综合评定,确定胡麻胶对面包质量的影响和最佳组合配比。经研究表明,适量的胡麻胶对增大面包比容、延长老化有明显的效果。当胡麻胶用量1％、改良剂0.8％、保鲜剂0.5％、单甘酯0.2％时制成的面包效果最好。     

卡拉胶与亚麻籽胶复配在枸杞果冻中的应用研究

利用卡拉胶与亚麻籽胶复配制作果冻,研究复配胶对果冻口感的影响。通过单因素实验、正交试验,确定果冻最优配方。实验结果显示最优配方为:卡拉胶与亚麻籽胶的复配比例为5∶1,总胶含量为1.5%,木糖醇的含量为20%,柠檬酸含量为0.30%。此配方下制备的果冻口感较好,低热量并具保健功能。