UTILIZATION OF RAPESEED MEAL IN SAUCE PRODUCTION

A sauce produced by fermenting rapeseed meal (RM) and wheat with Aspergillus oryzae and/or Aspergillus soyae for 1 yr was found comparable in its acceptability to a commercial soy sauce. During the fermentation the soluble solids in the liquor increased rapidly during the first 10 wk from 22.5% to 35.5% and then remained unchanged until the 40th wk when it again increased sharply to 40% by the 45th wk. The pH of the substrate decreased slowly from 5.5 to 4.9 after 40 wk of fermentation. A comparable RM sauce was produced using the semichemical method with 1 month fermentation. In this process, the soluble solids increased rapidly from 29% to 40% during the first 4 wk, then slowly to 42% after 12 wk. pH dropped from 5.5 to 5.2 after 5 wk of fermentation. The study showed that rapeseed meal could be used successfully as a soybean substitute in the sauce production.     

ISOLATION AND IDENTIFICATION OF ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM THYME (THYMUS VULGARIS L.)

Five flavonoid glycosides were isolated from the butanol-soluble fraction of thyme extracts. Their structures were determined by spectral analyses (NMR, MS). Their antioxidant activity was evaluated in two models (DPPH radical scavenging and Trolox equivalent antioxidant activity). The most active compounds were found to be eriodictyol-7-rutinoside and luteolin-7-O-β-glucopyranoside.     

PSEUDOMONAS SPP.-MEDIATED REGULATION OF TOTAL PHENOLIC AND ROSMARINIC ACID LEVELS IN SHOOT-BASED CLONAL LINES OF THYME (THYMUS VULGARIS L.)

Plant phenolics are secondary plant products, sometimes synthesized as chemical defenses to microorganisms, and also serve as potential sources of food preservatives. In this study, we have investigated the extent of stimulation of total phenolics and rosmarinic acid (RA) levels in three in vitro shoot culture-based thyme clonal lines in response to a novel Pseudomonas spp. previously isolated from oregano tissue cultures. Clonal lines chosen for this study were the high phenolic line T-12 and the medium- and low-phenolic lines T-16G and M-3. Results indicate that different strains of Pseudomonas stimulated total phenolic levels and RA accumulation to varying degrees. Mucoid strain M4 elicited the highest levels of RA in clonal line T-12 on day 25. A moderate degree of RA stimulation in response to M4 was observed in clonal line M-3. Mucoid strain F elicited the highest total phenolic levels in T-12 on day 25. Nonmucoid strain NMA elicited stimulation of total phenolic compounds and RA to some degree only in clonal line T-16G. A 30 day time course analysis in line T-12 indicated that strains F and NMA elicited the highest phenolic levels. RA synthesis appeared to be stimulated in response to M4 at later stages of growth and reduced stimulation was apparent in response to F and NMA. The mechanical rigidity of T-12 shoots appeared to be highest in response to mucoid strain M4, indicating the possibility of increased lignin formation. This Pseudomonas-thyme clonal system provides a foundation to investigate the microbially-elicited stimulation of biosynthetic pathways leading to novel antimicrobials and antioxidants.     

浅谈松针粉饲料的生产与饲用

用４％松针粉替代当地日粮中玉米,试验１５０ｄ,试验组比对照组日增重提高６％,其生产方法有土法加工和工业生产两种。     

浅谈玉米蛋白粉的生产和综合利用

简述了玉米蛋白粉的生产,并着重介绍了玉米蛋白粉的综合利用情况。     

BEHAVIOR OF STAPHYLOCOCCUS AUREUS IN SUCUK WITH NETTLE (URTICA DIOICA L.)

The behavior of Staphylococcus aureus was studied in sucuk (Turkish dry fermented sausage) with different levels of nettle (Urtica dioica L.). Sucuk batters containing different levels (1, 3 and 5%) of nettle were prepared and contaminated with S. aureus at approximately 10⁴ cfu/g. Sucuk batter not inoculated with S. aureus and not containing nettle addition was set as the control lot. Lactobacillus sakei Lb 706 was used as a starter culture. During ripening period, S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria counts were determined. pH and water activity (a_w) values were also analyzed. The S. aureus count was under detectable levels in the control lot, and the pH level dropped below 5.0 after the first 24 h of fermentation. Initial pH values increased gradually in all three lots (1, 3 and 5%). At the end of the first 24 h of fermentation, a significant increase in S. aureus counts was determined in all lots of sausage except for the control lot. The pH value of the sucuk sample containing 1% nettle was under 5.0 on the second day. However, pH values for sucuk samples containing 3 and 5% nettle did not drop below 5.0 during the ripening period, including the fermentation phase. Nettle usage had no effect on the lactic acid bacteria count; however, it had significant effects on the Micrococcus/Staphylococcus count and a_w value.     

ENHANCEMENT OF SECONDARY METABOLITE PRODUCTION IN HAIRY ROOT CULTURES OF BETA VULGARIS AND TAGETES PATULA UNDER THE INFLUENCE OF MICROALGAL ELICITORS

The effect of aqueous extracts of green alga-Haematococcus pluvialis and blue green alga-Spirulina platensis was studied for accumulation of betalaines (food colourant) and thiophenes (insecticide useful against food grain spoilage) in hairy root cultures of Beta vulgaris and Tagetes patula, respectively. It was found that upon treatment with extracts (100 μg dry cell extract/ml of the culture medium each) of H. pluvialis and S. platensis there was an increase in biomass of cultured Beta vulgaris hairy roots which was 165.3 g fresh wt/L (14.38 g dry wt/L) and 149.4 g fresh wt/L (13 g dry wt/L), respectively from the initial inoculum of 1.25 g fresh wt/L (0.115 g dry wt/L). The accumulation of betalaines showed an increase of 2.28 fold on 15th day in hairy root culture treated with H. pluvialis over the control (7.9 mg/g dry wt) on the same day from the initial level of 0.67 mg/g dry wt. Similarly S. platensis extract treated hairy roots showed elicitation of betalaines 1.16 fold on 25th day over the control (11.08 mg/g dry wt) from the initial level of 0.67 mg/g dry wt. It was also observed that the H. pluvialis extract also influenced the biomass production in T. patula hairy roots which was 1.4 fold higher than the control (40 g fresh wt/L or 3.21 g dry wt/L) on 20th day from the initial inoculum of 1.25 g fresh wt/L (0.105 g dry wt/L). Whereas the accumulation of thiophene increased by 1.2 fold in cultures treated with H. pluvialis extract on the 20th day over the untreated control (510 μg/g dry wt) from the initial level of 200 μg/g dry wt, while S. platensis extract did not influence the growth as well as thiophene accumulation. In conclusion S. platensis extract influenced elicitation of betalaines in B. vulgaris hairy roots where as H. pluvialis extract elicited betalaine and thiophene production in hairy root cultures of B. vulgaris and T. patula respectively.     

PURIFICATION AND COMPOSITION OF THE TRYPSIN-CHYMOTRYPSIN INHIBITORS OF PHASEOLUS VULGARIS L. VAR ROSINHA G2

Three trypsin-chymotrypsin inhibitors were purified to homogeneity from Phaseolus vulgaris L. var Rosinha G2 (Brazilian pink beans). At least one more trypsin-chymotrypsin inhibitor was present. Purfication was achieved by fractionation into albumin and globulin fractions based on differential salt/water solubilities, affinity chromatography on trypsin-Sepharose, DEAE-cellulose chromatography and CM-cellulose chromatography. Purity of the inhibitors was determined by rechromatography, combining ratios with trypsin and by disc gel electrophoresis. The isolated inhibitors were very similar, although distinguishable, by amino acid analysis. They had no tryptophan and valine, one residue of methionine, low glycine, alanine, leucine and tyrosine contents and high levels of serine, threonine, proline and half-cystine (18.5 to 21.0 residues per molecular weight of 20,000). They also contained a low amount of carbohydrate (one equivalent of mannose per 20,000 g protein).     

HACCP在酸牛乳生产工艺中的应用

食品行业发展方向是安全、健康、优质.HACCP由于能有效控制食物中的危害,保证食品的安全,被公认为全世界范围的食品安全生产准则.将HACCP系统应用于酸牛乳生产中,对酸牛乳的生产过程进行危害分析(HA);确定关键控制点(CCP)并制定相应控制限值;监控系统的HACCP计划工作模式,以提高酸奶生产管理水平和产品安全性.     

UTILIZATION OF COWPEA IN THE PREPARATION OF PAPAD1

Physicochemical and sensory characteristics of cowpea papads were determined and compared with the blackgram papads. Dough making, rolling properties and physical appearance were similar in both the papads. Cowpea papads were rated to be highly acceptable by both trained and untrained panels. Proximate composition of all the papads was similar. Varietal differences of cowpea did not affect the quality characteristics of the papads. The results reveal that cowpea flour has all the desirable functional properties for making papads; hence cowpea flour makes an excellent raw material for the papad industry.     

HACCP体系在泡菜生产中的应用

主要探讨了HACCP体系在泡菜生产中的应用,对泡菜生产过程中各个环节可能造成的危害进行分析,进而确定关键控制点、监测方法和纠偏措施.从而为HACCP体系在泡菜生产中的应用提供理论依据.     

酶解扇贝裙边制成调味料的研究

以扇贝裙边为原料,选用不同酶及酶组合对其进行酶水解的研究,结果表明:先采用中性蛋白酶、木瓜蛋白酶双酶水解,再用酸性蛋白酶进行分段酶解,可使扇贝裙边水解度达到62.59%;水解液再经过浓缩、调配、干燥可制成营养丰富,有浓郁海鲜风味的调味品.     

试论涤纶POY生产中纺丝上油的控制

本文分析了产生纺丝上油不匀、油剂腐败的原因及对POY、DTY加工带来的影响，并提出了控制上油不匀、腐败、上油率的具体措施，指出必须高度重视油剂工序的管理。     

南瓜籽饼粕中蛋白的综合利用

南瓜耔饼粕是南瓜籽油加工的副产物,是一种优质的蛋白资源.对南瓜籽饼粕的可开发性和南瓜籽饼粕中蛋白资源的综合利用进行论述,对指导饼粕类资源开发具有重要意义.