共查询到20条相似文献,搜索用时 328 毫秒
1.
徐同成刘玮邱斌刘丽娜陶海腾宗爱珍刘振华杜方岭 《中国食物与营养》2016,(2):83-85
糖尿病肾病是糖尿病微血管并发症之一。长期以来,低蛋白饮食被证实可以改善血液肌酐等肾病综合征,显著延缓肾衰的发展。本文综述了低蛋白饮食辅助治疗糖尿病肾病研究进展,并对低蛋白主食产品的发展趋势进行了探讨。 相似文献
2.
为开发糖尿病肾病患者专用主食,以低蛋白主食常用的小麦淀粉为原料,以咀嚼度和膨胀度作为品质评价指标,通过单因素及响应面优化探讨螺杆转速、加水量、挤压温度对淀粉面条品质的影响,建立低蛋白面条挤压熟化加工工艺的回归模型。各因素对面条品质的影响主次顺序为:加水量﹥螺杆转速﹥挤压温度;最佳加工工艺:螺杆转速为93 r/min,加水量为31%,挤压温度为70℃。此工艺条件下,小麦淀粉挤压面条的咀嚼度(3 908±40)g、感官评分(73.65分)略低于市售意大利面[(4 661±61)g,81.91分],面条直径[(2.80±0.05)mm]略粗于意大利面[(1.94±0.02)mm],基本不影响糖尿病、肾病患者膳食习惯。 相似文献
3.
4.
我国人民膳食习惯以主食(米、面)为主,副食为辅,因此蛋白质摄取量不足。食用动物蛋白质又有增加胆固醇的缺点,而食用大豆蛋白质是理想的蛋白来源。 1.在主食中的应用 目前一般体力的脑力劳动者,每人每天需要蛋白质80克左右,就能基本满足人们生理上的需要。而我国人民又以主食为主,一般谷物(大米、面粉)中含蛋白质10%左 相似文献
5.
6.
水稻,在我国至少已有六千年的栽培历史。据世界粮农组织的调查,1991年全世界稻谷总产量为5.2亿吨,中国产量1.88亿吨,印度1.13亿吨,中国是最大的稻谷生产国。大米是我国人民的传统主食,全国有2/3人口以大米作主食,由大米制成的米粉(条),在米制食品中举足轻重。我国的米粉(条)分切粉和榨粉两大类。福建称“粉干”;上 相似文献
7.
微射流均质处理对碎米淀粉性质影响的研究 总被引:2,自引:0,他引:2
采用高压微射流均质处理碎米制备低蛋白含量的大米淀粉产品,并对淀粉颗粒形貌学、大小、淀粉破损率以及热学性质进行观察与测定。研究表明:高压微射流均质压力达到100MPa,均质次数为2次的情况下,可以获得最低蛋白回收率与纯度的淀粉样品,分别为15.30%和1.29%。淀粉颗粒表面积平均粒径(d32)与体积平均粒径(d43)分别从19.70μm与121.04μm降低到9.30μm与65.13μm。破损淀粉的比例从46.72%显著提高到64.66%,且对大米淀粉的热性质影响并不显著。该处理能有效解聚大米淀粉-蛋白质复合体结构,制备出结构和性质更接近天然大米淀粉的产品,有利于其在食品工业中的应用。 相似文献
8.
大米营养强化技术及应用研究进展 总被引:2,自引:0,他引:2
大米是我国居民主食,但在加工和蒸煮过程中,一些营养成分损失严重。该文简要介绍大米营养素损失、可供强化的大米营养素、营养强化方法及强化工艺技术等。 相似文献
9.
10.
《食品工业》2017,(1)
大米因其蛋白营养价值高,过敏性低而被世界半数以上人口作为主食。大米面包产品的开发不仅能满足人们对食品的营养和新产品的开发要求,还能使粮食资源得到了充分的利用,对大米的深加工具有重要的意义。试验以香糯一号米粉为主要原料,研究了大米粉在糊化预处理条件下添加4种添加剂(羧甲基纤维素钠、海藻酸钠、黄原胶和卡拉胶)对大米面包品质变化的影响规律。大米粉在经预糊化处理条件下制成的大米面包的感官特性及质构特性结果表明,添加0.2%的CMC-Na时制作的大米面包在体积上有明显改善;海藻酸钠对改善大米面包品质无明显改善作用;黄原胶的最适添加量为0.05%,但是容易产生粘牙的问题;添加卡拉胶制作的大米面包存在硬度大的特点,最适浓度为0.25%。 相似文献
11.
Ahmed S. M. Saleh Peng Wang Na Wang Liu Yang Zhigang Xiao 《Comprehensive Reviews in Food Science and Food Safety》2019,18(4):1070-1096
Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed. 相似文献
12.
Li-Tao TongYumiko Fujimoto Naoki ShimizuMariko Tsukino Taiki AkasakaYukiko Kato Wakako IwamotoSawako Shiratake Katsumi ImaizumiMasao Sato 《Food chemistry》2012,132(1):194-200
The hypocholesterolemic and antiatherogenic effects of rice α-globulin remain unclear. We investigated the hypocholesterolemic effect of rice α-globulin in rats fed a hypercholesterolemic diet. The rats were divided into 4 groups and were orally administrated the following three proteins or a vehicle for 4 weeks: rice protein, rice α-globulin, or soy β-conglycinin at a dose of 100 mg/kg body weight or carboxymethylcellulose to the control rats. In the rice α-globulin group, serum cholesterol concentrations were 28% lower than the control group and fecal neutral steroid excretion was increased by 30%. The hypocholesterolemic effect of rice α-globulin was equal to soy β-conglycinin in SD rats fed the hypercholesterolemic diet. However, the serum cholesterol concentrations in the rice protein group did not change compared to the control group. To investigate the antiatherogenic effects of rice α-globulin, male apolipoprotein E-deficient mice were orally administered the same dose of rice α-globulin for 9 weeks. The en face lesion area in the aorta was 46% lower than in the control group. In conclusion, administration of rice α-globulin improves hypercholesterolemia in rats fed a hypercholesterolemic diet by increasing the fecal excretion of neutral sterols, and inhibits atherosclerosis development in apolipoprotein E-deficient mice. The anti-atherosclerotic effect exerts by mechanism(s) other than the regulation of serum MCP-1 and NO concentrations. 相似文献
13.
14.
The effect of treating forages with fibrolytic enzymes on its nutritive value and lactation performance of dairy cows 总被引:15,自引:0,他引:15
Kung L Treacher RJ Nauman GA Smagala AM Endres KM Cohen MA 《Journal of dairy science》2000,83(1):115-122
Forages (corn silage and alfalfa hay) were sprayed with liquid enzymes prior to combining with a concentrate to form a total mixed ration (50% forage:50% concentrate, dry matter basis) and fed to lactating cows. In the first year, treatments were 1) no enzymes, 2) an enzyme complex containing 3500 carboxymethyl cellulase (CMCase) and 16,000 xylanase units per kilogram of forage dry matter, or 3) an enzyme complex containing 8800 CMCase units and 40,000 xylanase units. In the second year, the treatments were 1) no enzymes, 2) an enzyme complex as in yr 1 containing 3700 CMCase and 14,000 xylanase units, or 3) an enzyme complex using an alternative cellulase and containing 3600 CMCase and 11,000 xylanase units. In the first year, cows fed diet 2 tended to produce more milk (39.5 kg/d) than those fed diet 1 (37.0 kg/d) or those fed diet 3 (36.2 kg/d). The high level of enzyme treatment in diet 3 decreased the output of milk protein and fat compared to the low level of enzyme treatment. In the second year, cows fed diet 3 produced more milk (35.4 kg/d) than did those fed diet 1 (32.9 kg/d) and numerically more than those fed diet 2 (33.6 kg/d). Milk fat and protein were similar among treatments but numerically lower for cows fed enzyme-treated forages. Dry matter intake (kg/d) was similar among treatments in both years. Spraying certain doses and combinations of enzymes directly onto forages prior to feeding can improve milk yields but enzyme sources and dose levels are of critical importance. 相似文献
15.
对糙米粉、苦荞麦粉、薏米粉、白芸豆粉、燕麦粉5种市售谷物粉进行了粉体特性评价和体外模拟消化评价试验,通过测定各样品的粒径、润湿性、休止角、平板角、松装密度、振实密度等粉体特性指标,结合流动性指数表进行了评分;又经过体外模拟消化试验,测定这些原料的体外模拟血糖生成指数(Estimated Glycemic Index,e GI)。研究发现糙米粉的粒径分布最均匀,其次为白芸豆粉和苦荞麦粉;5种谷物粉的冲调性存在显著性差异,其中苦荞麦粉润湿时间最长,燕麦粉润湿时间最短但冲调易结块;粉体流动性最好的是糙米粉,其次为苦荞麦粉和白芸豆粉,生产传输比较方便;体外模拟消化试验结果显示:白芸豆粉的水解率曲线上升趋势最平缓且最终水解率最低,计算得出白芸豆粉的e GI=60.62,对餐后血糖的影响较小。因此白芸豆粉是一种粉体特性较好,且e GI较低的谷物粉,比较适合糖尿病患者食用,该结果可为新款代餐粉的研制提供思路。 相似文献
16.
IKEMEFUNA C. OBIZOBA 《Journal of food science》1989,54(5):1371-1372
The effects of germination, dehulling and cooking on the nutritive value of cowpea flours supplemented with rice were studied in 20 adult rats. The 70:30 (protein basis) combinations of cowpea flours and rice provided 1.6g N/100g diet for the 12-day balance study. Mixtures of whole, ungerminated, and uncooked beans (WUUB) and rice and whole, germinated and cooked beans (WGGB) and rice increased in seven of the parameters tested more than those of dehulled, ungerminated and uncooked beans and rice or dehulled, germinated, uncooked beans (DGUB) and rice. The DGUB and rice mixture produced higher positive calcium and magnesium balances than the WUUB and rice or the WGGB and rice mixtures. Germination and cooking appeared to be the best processing methods to provide nutritious foods based on cowpea in rats. 相似文献
17.
Secretion of enzymes and bicarbonates in the duodenal aspirate was studied in 60 chronic pancreatitis patients with mild, moderate and severe course of the disease after secretin-pancreozymin stimulation. During 4 weeks the patients received two variants of diets: enpit (EP, enteral feeding formula) and diet 5P. The differences in the secretory response of the patients could be explained by the high quality of animal protein and by low content of fat in the diet with EP, that makes this diet more sparing and promotes the improvement of the clinical effect. 相似文献
18.
以3 种大米为原料,采用胃蛋白酶-胰蛋白酶法模拟人体消化进程,研究4 种蒸煮模式对米饭蛋白质消化特性的影响。结果表明:蒸煮模式和大米品种对米饭蛋白质消化特性有显著影响(P<0.05)。较低强度蒸煮模式制备的米饭具有较高的蛋白消化率(81.64%~93.80%),且消化液中游离氨基酸含量(2.10~2.21 g/100 g pro)较高。低强度蒸煮模式制作的米饭蛋白质的消化率和消化液中游离氨基酸含量、赖氨酸的含量及其氨基酸评分均高于高强度蒸煮模式制作的米饭。米饭蛋白质的消化特性还与不同品种大米蛋白质的酶解特性和米饭的化学组成有关。 相似文献
19.
20.
MOSTAFA NOROOZI ROZA ZAVOSHY HASSAN JAHANI HASHEMI SAEED ASEFZADEH 《Journal of Food Lipids》2008,15(3):398-406
The effect of soy protein with low calorie diet on blood lipids in hyperlipidemic type 2 diabetic patients was studied. Thirty-two subjects of both sexes, age range 25–65 years, were distributed in 16 cases and 16 controls. All subjects received a low calorie diet based on 1,400 kcal energy, 27% fat, 21% protein and 52% carbohydrate from a registered dietitian for 4 weeks. In addition to a low calorie diet, the case group received soy protein (30 g/d). Both groups significantly lost weight (P < 0.001). Body mass index, waist and hip circumferences were significantly reduced (P < 0.05) after 4 weeks of treatment. The difference between the groups was insignificant. In all subjects who were fasting, blood sugar significantly decreased (P < 0.001). Soy protein was associated with a significant reduction in serum triacylglycerols (24.8%, P < 0.05), whereas an insignificant reduction was seen in total cholesterol and low-density lipoprotein (7.1 and 3.1%, respectively). No significant change occurred in high-density lipoprotein cholesterol.
Serum lipid abnormalities are an established risk factor for cardiovascular disease in diabetic patients. Because of the side effects of long-term medications in these patients, soy protein, as a part of healthy diet, may improve their lipid profile. 相似文献
PRACTICAL APPLICATIONS
Serum lipid abnormalities are an established risk factor for cardiovascular disease in diabetic patients. Because of the side effects of long-term medications in these patients, soy protein, as a part of healthy diet, may improve their lipid profile. 相似文献