The Effects of a Beef‐Based Meal Compared to a Calorie Matched Bean‐Based Meal on Appetite and Food Intake

Protein and fiber have strong satiety‐inducing potential. Beef is a high quality, protein‐rich food. Beans contain moderate levels of protein as well as fiber. To determine the effects of a high protein meal (beef) compared to a moderate protein, high fiber meal (beans) on subjective appetite and energy intake at a subsequent meal twenty‐eight adults, 14 men (ages 24 ± 5 y, BMI 23 ± 2 kg/m²) and 14 women (ages 25 ± 5 y, BMI 22 ± 2 kg/m²) consumed 2 test lunches containing a “meatloaf” made from either beef or beans. The beef meal provided 26 g of protein and 3 g of fiber while the bean meal provided 17 g of protein and 12 g of fiber. An ad libitum snack was given 3 h after the test meal. Visual analogue scales were used to assess hunger, satiety, fullness, and prospective food intake. Gastrointestinal (GI) tolerance was assessed over 24 h. No difference between the beef and bean was observed for appetite ratings over 3 h, food intake at the subsequent meal (632 ± 75 kcal compared with 611 ± 75 kcal, respectively), or sum of GI score (2.2 ± 0.5 compared with 2.9 ± 0.5, respectively). Gas and bloating were reported more often after the bean meal than the beef meal (2.0 ± 0.4 compared with 1.3 ± 0.4, P value 0.057). A beef‐based meal with high protein and a bean‐based meal with moderate protein and high fiber produced similar satiety, while the bean‐based meal resulting in higher, yet moderate, gas and bloating.     

Dietary Fiber in Processed Lentils

Effect of soaking (distilled water, 0.1% citric acid (CA) and 0.07% sodium bicarbonate (SB) solutions), and cooking (distilled water) was studied on dietary fiber components of lentils. A high increase of protopectin, total pectic substances (PS), and dietary fiber (DF) was observed in soaked lentils (dry matter basis). Soaking in CA and in SB solutions led to an appreciable increase of hemicellulose (HMC) and neutral detergent fiber, but not in lentils soaked in water. Cooking the previously soaked lentils, reduced the amount of DF, due to a drastic loss of HMC, although cellulose and lignin increased. PS content of cooked lentils, previously soaked in CA and SB was still higher than in raw lentil.     

香气对饱腹感和味觉影响的研究进展

风味是口腔中产生的味觉、鼻腔中产生的嗅觉和三叉神经感觉的综合感官印象,主要包括食品的香气和滋味。风味物质大多为非营养性物质,不参与人体代谢。风味是构成食品质量的重要因素之一,在消费者选择食物中起着非常重要的作用。本文综述了香气对饱腹感和味觉影响的研究进展,介绍了香气技术应用中存在的问题并展望了相关研究在食品包括新型保健食品开发中的应用前景。     

High Protein Pasta is Not More Satiating than High Fiber Pasta at a Lunch Meal,Nor Does it Decrease Mid‐Afternoon Snacking in Healthy Men and Women

This study compared satiety after high protein pasta (16 g protein, 6 g fiber), high fiber pasta (11 g protein, 8 g fiber) or control pasta (11 g protein, 6 g fiber) in a randomized, placebo‐controlled, double‐blind crossover trial. Participants were 36 healthy and men and women from the University of Minnesota campus. Fasted men and women ate calorie controlled, but macronutrient different pastas at 12:00 pm along with 500 mL of water. The primary outcome was satiety assessed by Visual Analogue Scales at 0, 15, 30, 45, 60, 90, 120, and 180 min daily after consuming the pastas. Secondary outcomes were calories consumed at an ad libitum snack at 3:00 pm, calories from food intake, gastrointestinal tolerance, and palatability. No differences were found among the pasta treatments for satiety, snacking, or gastrointestinal tolerance. Men ate significantly more calories for the rest of the (P = 0.007) after the high protein pasta versus the high fiber pasta (1701 ± 154 compared with 1083 ± 154) with control pasta being intermediate to the other treatments. No significant differences were found for gastrointestinal tolerance, but the palatability ratings showed the high protein pasta was less tasty (P = 0.03) and less pleasant (P = 0.01) than the other 2 pastas. Satisfaction was positively associated with pleasantness and negatively associated with aftertaste. Our results do not support the idea that high protein or high fiber pasta produces a greater satiety response compared to pasta with lower amounts of either nutrient. It is likely that since pasta is already a very satiating food, the subjects were unable to differentiate between the 3 conditions.     

豆类对粥食血糖反应和饱腹感的影响

通过测定红小豆粥、红小豆粳米粥、小黑豆粥、小黑豆粳米粥、粳米粥的血糖生成指数和饱腹感指数,探讨我国常见的谷豆类混合烹调对血糖应答和饱腹感应答的影响。根据等能量1255.2kJ(300kcal)的食物量,以葡萄糖为对照,测定和记录各样品在240min 内各时间点的血糖水平及饱腹感水平,计算10 名受试者的血糖指数和饱腹感指数。小黑豆粥和红小豆粥的血糖指数分别为16 和24,豆米混合粥在70 左右,粳米粥高达102。血糖指数和饱腹感指数呈显著负相关性(r = － 0.924,P ＜ 0.01),且饱腹感指数与进食时间有显著正相关性(r =0.908,P ＜ 0.05)。结果表明,谷豆混合粥为中等血糖指数食物,其饱腹感较高,需要控制血糖者和控制体质量者可以适量食用。     

糯性加工食品餐后血糖及饱腹感评价

为了研究糯性加工食品餐后生理反应,选择以粳糯米和籼糯米为原料制成的米饭、年糕、油饭、油糕为研究对象,测定各糯性加工食品餐后120 min的血糖和饱腹感反应,计算血糖生成指数（glycemic index,GI）与饱腹感指数（satiety index,SI）。结果表明：各样品的GI值为：粳糯米饭94.42、籼糯米饭84.47、粳糯年糕125.47、籼糯年糕110.87、粳糯油饭89.66、籼糯油饭80.13、粳糯油糕112.34、籼糯油糕99.10,即全部糯性加工食品均为高GI食物。对于同品种糯米,米粉加工食品年糕、油糕GI值分别高于对应整粒加工食品米饭、油饭;加入猪油制成的油饭、油糕的血糖反应较米饭、年糕略微降低;对于同种糯性加工食品,粳糯比籼糯具有更高的血糖反应;各糯性加工食品SI值为0.99～1.15,样品间无显著性差异,数值与参比粳米相近;与未添加猪油的样品相比,添加猪油并未增加餐后饱腹感,等能量比较时饱腹感反而更低。由此说明不同糯米品种、粒度以及脂肪的添加都会影响糯性加工食品的餐后血糖反应。但整体看来糯性加工食品血糖反应较高,不适合控制血糖者食用。     

The Effects of Whole Grain High‐Amylose Maize Flour as a Source of Resistant Starch on Blood Glucose,Satiety, and Food Intake in Young Men

The objective of this study was to determine the dose response effect of whole grain high‐amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short‐term food intake. In a repeated‐measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m²) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low‐dose (63% wheat flour,37% HAM flour), and high‐dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high‐dose treatment, and at 120 min after both high‐ and low‐dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high‐dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men.     

Effect of Germination,under Different Environmental Conditions,on Saponins,Phytic Acid and Tannins in Lentils (Lens culinaris)

The effect of germination conditions on some antinutrients of Lens culinaris var Magda 20 seeds were studied. The seeds were germinated at 20°C under variable conditions of time, water and light. Quantitative analyses of the soyasapogenols, inositol phosphates and tannins were carried out by capillary gas chromatography, high-performance liquid chromatography and spectrophotometric techniques respectively. Germinated seeds at day 6 contained higher levels soyasapogenol B than the controls, whereas in general the tannin content was reduced. Total phytic acid amounts did not decrease after 3 days of germination but was greatly reduced after 6 days. This work shows that the optimal conditions to reduce some antinutritional factors (tannins and phytic acid) in lentils were 6 days of seed germination in dark and with alternate watering. Therefore, germination conditions offer a good opportunity to improve the nutritional quality of lentils. © 1997 SCI.     

糯小米和大黄米的餐后血糖反应和饱腹感评价

为了研究糯性杂粮的餐后生理反应,选择糯小米和糯大黄米为研究对象,以非糯性的普通小米作为对照,测定三种样品在鲜热、冷藏、回热之后的人体餐后血糖反应和饱腹感反应,计算血糖生成指数(GI)与饱腹感指数(SI)。参比食物为葡萄糖和粳米饭。结果表明,新鲜烹调的糯小米和大黄米样品GI值分别为108和111,冷藏和回热样品的GI值也与参比葡萄糖相当,远高于各处理小米和参比食物粳米。回热大黄米的SI显著高于其他样品。因此,糯小米和大黄米尽管为全谷食物,但仍属高血糖反应食物,且冷藏处理不能有效降低其餐后血糖反应。     

不同质构特性西蓝花对口腔加工行为和米饭餐饱腹感的影响

为探究同样原料不同质构蔬菜对口腔加工行为、食物摄入和饱腹感的影响,以两种熟西蓝花为研究对象,分析健康受试者同时食用西蓝花与米饭或先食用西蓝花、后食用米饭时的口腔加工行为,并测定食物摄入量及餐后饱腹感相关指标。结果表明：与同时进食软西蓝花和米饭相比,先进食硬西蓝花、后进食米饭的处理可增加44%的咀嚼次数、34%的口腔感官暴露时间、57%的单位质量咀嚼次数,进食速率和米饭摄入量分别降低25%和20%,并有效抑制餐后饥饿感。结论：较硬西蓝花可通过促进口腔加工效应从而降低食物摄入并抑制餐后饥饿感,而这种效应在先进食西蓝花时表现得更为显著。     

Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

ABSTRACT: Moderate heat in combination with pulsed electric fields (PEF) was investigated as a potential alternative to thermal pasteurization of a tropical fruit smoothie based on pineapple, banana, and coconut milk, inoculated with Escherichia coli K12. The smoothie was heated from 25 °C to either 45 or 55 °C over 60 s and subsequently cooled to 10 °C. PEF was applied at electric field strengths of 24 and 34 kV/cm with specific energy inputs of 350, 500, and 650 kJ/L. Both processing technologies were combined using heat (45 or 55 °C) and the most effective set of PEF conditions. Bacterial inactivation was estimated on standard and NaCl‐supplemented tryptone soy agar (TSA) to enumerate sublethally injured cells. By increasing the temperature from 45 to 55 °C, a higher reduction in E. coli numbers (1 compared with 1.7 log₁₀ colony forming units {CFU} per milliliter, P < 0.05) was achieved. Similarly, as the field strength was increased during stand‐alone PEF treatment from 24 to 34 kV/cm, a greater number of E. coli cells were inactivated (2.8 compared with 4.2 log₁₀ CFU/mL, P < 0.05). An increase in heating temperature from 45 to 55 °C during a combined heat/PEF hurdle approach induced a higher inactivation (5.1 compared with 6.9 log₁₀ CFU/mL, respectively {P < 0.05}) with the latter value comparable to the bacterial reduction of 6.3 log₁₀ CFU/mL (P≥ 0.05) achieved by thermal pasteurization (72 °C, 15 s). A reversed hurdle processing sequence did not affect bacterial inactivation (P≥ 0.05). No differences were observed (P≥ 0.05) between the bacterial counts estimated on nonselective and selective TSA, suggesting that sublethal cell injury did not occur during single PEF treatments or combined heat/PEF treatments.     

Satiety value of groats in healthy women as affected by selected physicochemical parameters

The aim of the study was to investigate the satiety levels following the consumption of groats and to analyze the relationships between selected nutrients found in the groats. A total of 54 women were enrolled in a crossover, single-blind study. The participants tested five types of groats (a 240-kcal portion for 180 min). The highest satiety was determined for oat groats and barley groats. The correlation analysis indicated that the satiety of the examined groats was correlated to the highest extent with the content of dietary fiber and hydration degree. Studies showed that the key role in the regulation of satiety could be played by the presence of soluble dietary fiber (SDF). The results of the study indicated that all studied types of groats are a good source of high satiety food. Due to their high satiety value, groats should be used in the prevention and dietary treatment of people with excess body weight.     

双菌分步发酵混糟制水产饲料工艺

为进一步降低成本把原料啤酒糟加工成优质的水产饲料,以白酒丟糟作为辅料,自组装木霉好氧发酵装置,用Plackett-Burman与响应曲面法对绿色木霉半固态降解混糟的工艺进行了优化,并用光合菌二次发酵转化提高混糟蛋白质含量。当啤酒干糟与白酒丢干糟之比为2.67∶1(g∶g)、料水比为1∶2.88(干混糟g∶水g)、接种量为9.5%(w/w)、发酵初始pH为5.0、发酵前期温度30℃维持4.82d、发酵后期50℃维持2.5d、料层厚度为9cm、通风量83.2 mL/min时,粗纤维素含量可从17.2%(w/w)下降至9.9%(w/w);经光合菌二次发酵后,干混糟粗蛋白含量可从21.5%上升至43.9%、真蛋白含量从16.1%(w/w)上升至38.4%(w/w)、粗纤维素从17.2%(w/w)下降至5.9%(w/w)、粗脂肪从5.7%(w/w)上升至8.1%(w/w)、粗灰分从6.6%(w/w)上升至7.8%(w/w)、总磷从0.6%(w/w)上升至1.3%(w/w)、发酵干糟含水率为9.8%(w/w),这6项指标达到了"中华人民共和国水产行业标准"的罗非鱼鱼种饲料标准(SC/T1025-2004)。     

悬浮型果粒饮料的原理及研究进展

用Stokes定律不能合理地解释果粒饮料的货架悬浮现象",凝胶才能悬浮"理论的创立,为悬浮型果粒饮料的研发指明了方向,也为悬浮剂的选择提供了理论依据。介绍了六大类常用的悬浮剂(琼脂、卡拉胶、海藻酸钠、黄原胶-甘露聚糖、低酯果胶、结冷胶)的性质、应用及研究现状。同时阐述了影响悬浮型果粒饮料质量的工艺要素",热溶胶、冷配料、后酸化、超高温瞬时灭菌"是防止悬浮剂酸热分解的优选工艺;静态凝胶防止析水、增加胶体强度防止运输沉降是两个工艺要点。综述了悬浮型果粒饮料的工艺原理,并对悬浮型果粒饮料的发展前景作出了展望。     

金柚幼果膳食纤维提取优化及其在蛋白棒中的应用

为了高效提取金柚幼果膳食纤维,以金柚幼果为原料,通过单因素实验和响应面实验分析,探讨超声时间、料液质量体积比和振荡温度对金柚幼果膳食纤维提取率影响,并将提取的膳食纤维添加到蛋白棒中,确定了膳食纤维在蛋白棒中的添加量。最后探究蛋白棒在不同温度下贮藏的感官评价和质构变化。结果表明：料液质量体积比1 g∶10 mL、超声时间55 min、振荡温度35 ℃、提取3次,提取率最高为（56.3±1.0）%。通过感官评价,确定了膳食纤维的最佳添加量（质量分数）为4%。蛋白棒在不同温度下贮藏,随着温度越高或时间越长,硬度、胶黏性和颜色增加,风味减弱,感官评价得分下降。     

Proteins in Olive Fruit and Oil

This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.     

膳食纤维对蛋白凝胶影响的研究进展

蛋白凝胶是一种水分含量高的三维蛋白网络,在食品、医药、工业等领域均有广泛应用。膳食纤维具有良好的理化和生理特性,通过添加膳食纤维来改善凝胶质地的研究逐渐成为关注焦点。为了更好地了解膳食纤维-蛋白复合凝胶的研究进展,本文重点阐述膳食纤维的分类、结构和功能特性,总结膳食纤维对蛋白凝胶特性的影响,解释其影响机制,对纤维-蛋白凝胶在食品、医药等领域中的应用进行概述,并提出其未来的发展方向。本文可为纤维-蛋白凝胶的制备和应用提供依据。     

离子色谱法测定不同谷物中草甘膦残留

目的建立离子色谱法测定玉米、全麦、小米和燕麦等谷物中草甘膦残留量的方法。方法样品经水提取后采用乙酸沉淀蛋白质,经固相萃取小柱(SPE小柱)纯化,取净化液进行离子色谱分析。采用Ion Pac AS16阴离子分析柱和电导检测器,确定了以氢氧化钾(KOH)溶液作为淋洗液进行梯度洗脱、柱温30℃,淋洗液流速1.0 mL/min的优化条件。结果在0.25~5.00μg/mL浓度范围内,空白基质和4种谷物基质(玉米、全麦、小米和燕麦)草甘膦线性关系良好(r~20.999)。在2.5、5.0、10 mg/kg添加水平下,4种谷物基质(玉米、全麦、小米和燕麦)中草甘膦回收率均为80.3%~103.5%,相对标准偏差(relative standard deviation,RSD)为2.7%~4.9%(n=6),方法检出限为0.70~1.50 mg/kg(S/N=3)。结论该方法简便快速、准确度和精密度高、检出限低,适用于谷物中草甘膦的测定。     

西番莲果皮中膳食纤维的降脂保肝及润肠通便功能

目的:本研究探讨西番莲果皮中湿法改性膳食纤维的降脂保肝及润肠通便功能。方法:利用高脂饲料构建高脂小鼠模型,以湿法改性膳食纤维灌胃给药6周,测定高、中、低不同给药剂量组的相关指标。结果:与模型对照组相比,阳性对照组、高剂量组和中剂量组小鼠血清总胆固醇水平、甘油三酯水平和丙二醛含量都有所下降,高密度脂蛋白胆固醇水平、谷丙转氨酶、谷草转氨酶、谷胱甘肽过氧化物歧化酶和超氧化物歧化酶活性都有所提升,高剂量组和中剂量组的低密度脂蛋白胆固醇水平下降,且都差异显著。结论:西番莲果皮膳食纤维具有较好的降血脂和保肝功能,并且功效和剂量呈现一定的依赖关系。各灌胃组的小鼠排便量差异不显著,但粪便含水率都显著增加,说明该改性纤维具有一定预防便秘的功效。     

Effects of day relative to parturition and dietary crude protein on rumen fermentation in prepartum transition cows

Twelve Holstein cows and eight heifers were used in a randomized block design to examine changes in rumen fermentation and blood metabolites as animals fed diets containing 9.1 (low protein, LP) or 11.2% crude protein (moderate protein, MP) approached parturition. Animals were blocked by expected calving date and parity. Diets were isocaloric (1.58 Mcal/kg of dry matter), and the difference in dietary crude protein was achieved by the addition of urea. Diets were fed as total mixed rations for ad libitum intake. Dry matter intake decreased from 12.2 kg/d on d -21 to 9.1 kg/d on d -1 relative to parturition and was unaffected by dietary crude protein or parity. Rumen ammonia concentrations were higher for animals fed the MP diet compared with those fed the LP diet (1.8 vs. 3.7 mM). In situ neutral detergent fiber disappearance was not affected by dietary crude protein after 8 h of incubation, but it did decrease from 25.8% on d -21 to 23.3% on d -1. After 16, 24, and 48 h of incubation, neutral detergent fiber disappearance was greater for animals consuming MP than for animals consuming LP (30.6 vs. 34.4%, 37.0 vs. 44.1%, and 57.9 vs. 65.1%, respectively). There was a parity x treatment interaction after 48 h of incubation. Fiber disappearance was 55.7 or 65.9% for heifers and 60.0 or 64.7% for cows fed LP or MP, respectively. The solids rate of passage was not affected by treatment, parity, or day relative to parturition. Concentrations of plasma nonesterified fatty acid (NEFA) increased from 218 microEq/L on d -21 to 619 microEq/L on d -1. There was an interaction between day relative to parturition and parity on NEFA concentrations. Heifers had plasma NEFA concentrations of 272 and 772 microEq/L on d -21 and -1, respectively. Cows had NEFA concentrations of 164 and 467 microEq/L on d -21 and -1, respectively. Plasma glucose concentrations were affected by parity (65.8 and 58.8 mg/dl for heifers and cows). Plasma urea, NEFA, beta-hydroxybutyrate, and glucose concentrations were not affected by dietary treatment. In conclusion, heifers tended to have higher plasma concentrations of NEFA and glucose, but did not have elevated concentrations of beta-hydroxybutyrate. Rumen fermentation was relatively unaffected by day relative to parturition, but feeding less than 11% crude protein to prefresh transition cows may limit ruminal fiber degradation.