共查询到20条相似文献,搜索用时 187 毫秒
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乳与乳制品中动物水解蛋白鉴定方法 总被引:3,自引:0,他引:3
动物水解蛋白是利用皮革下脚料等水解制成,其中的特有成分为L-羟脯氨酸和羟赖氨酸,且羟脯氨酸的含量较高,达10%以上,而大豆蛋白与乳蛋白中不含有此成分。利用这一特性就可进行动物水解蛋白质的鉴定,即通过对羟脯氨酸的测定来鉴定乳与乳制品中是否添加了动物水解蛋白的成分。 相似文献
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乳与乳制品中L-羟脯氨酸检测技术的研究进展 总被引:1,自引:1,他引:0
近几年来由于一些企业为降低生产成本,常常会在乳与乳制品中掺假,这种行为严重影响了乳品加工企业的产品质量,同时也对消费者的身体健康造成了严重损害。在各种乳与乳制品掺假方法中,添加蛋白类掺假物如水解蛋白是比较常见的方法。L-羟脯氨酸是水解蛋白特有的氨基酸,而乳蛋白质中是不含L-羟脯氨酸的,因此检测乳与乳制品中是否含有L-羟脯氨酸是判断乳与乳制品是否掺假的一个重要手段之一。目前,针对L-羟脯氨酸的检测方法主要有分光光度法、液相色谱法、氨基酸分析仪法、液相色谱质谱法等。本文综述了近几年来国内外乳与乳制品中L-羟脯氨酸的检测技术及其研究进展,对上述几种检测方法各自的优缺点进行了详细的分析,同时对未来的L-羟脯氨酸检测技术发展进行了展望。 相似文献
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介绍了一种测定酱油中可能存在的添加物——动物水解蛋白的方法。羟脯氨酸是组成动物肌体胶原蛋白的主要成份之一,在大豆蛋白和乳蛋白中不存在此成分。因此,可用定量检测羟脯氨酸的方法来确定酱油中是否添加了动物水解蛋白。该方法的检测限、平均回收率等均能满足日常检测工作的需要。 相似文献
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《Journal of dairy science》2023,106(5):3072-3085
Milk is an important food of the daily diet. Many countries include it in their dietary recommendations due to its content in several important nutrients that exert beneficial effects on human health. Human milk is a newborn's first food and plays an important role in the growth, development, and future health of every individual. Cow milk is the type of milk most consumed in the world. However, its relatively high content of saturated fats raises concerns about potential adverse effects on human health, although epidemiological studies have disproved this association. Indeed, dairy consumption appear to be linked to a lower risk of mortality and major cardiovascular disease events. In the last few years many researchers have begun to focus their attention on both the production and quality of cow milk as well as the analysis of milk from other animal species to evaluate their effect on human health. The need to investigate the composition and metabolic effects of milk from other animal species arises from the adverse reactions of individuals in several groups to certain components of cow milk. It has emerged that donkey milk compared with that of other animal species, is the nearest to human milk and an excellent substitute for it. Milk from various animal species shows substantial differences in nutritional composition and distinct metabolic effects. In this review, we discussed the main compositional features and metabolic effects of 3 types of milk: human, cow, and donkey milk. 相似文献
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Regal P Cepeda A Fente C 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2012,29(5):770-779
Hormones work in harmony in the body, and this status must be maintained to avoid metabolic disequilibrium and the subsequent illness. Besides, it has been reported that exogenous steroids (presence in the environment and food products) influence the development of several important illnesses in humans. Endogenous steroid hormones in food of animal origin are unavoidable as they occur naturally in these products. The presence of hormones in food has been connected with several human health problems. Bovine milk contains considerable quantities of hormones and it is of particular concern. A liquid chromatography-tandem mass spectrometry (LC-MS/MS) method, based on hydroxylamine derivatisation, has been developed and validated for the quantification of six sex hormones in milk [pregnenolone (P?), progesterone (P?), estrone (E?), testosterone (T), androstenedione (A) and dehydroepiandrosterone (DHEA)]. This method has been applied to real raw milk samples and the existence of differences between milk from pregnant and non-pregnant cows has been statistically confirmed. Basing on a revision of existing published data, it could be concluded that maximum daily intakes for hormones are not reached through milk ingestion. Although dairy products are an important source of hormones, other products of animal origin must be considered as well for intake calculations. 相似文献
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牛奶大豆双蛋白营养酸奶的研究 总被引:5,自引:0,他引:5
大豆蛋白质的氨基酸组成与牛奶蛋白质相近,除蛋氨酸略低外,其余必需氨基酸含量均较丰富,是植物性的完全蛋白质,在营养价值上,可与动物蛋白等同。大豆磷脂作为营养补助品已有七十多年历史,国外称其为“头脑补助食品”。用大豆分离蛋白、大豆磷脂和鲜牛奶制作的酸奶具有很高的营养价值和保健功能。 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(5):770-779
Hormones work in harmony in the body, and this status must be maintained to avoid metabolic disequilibrium and the subsequent illness. Besides, it has been reported that exogenous steroids (presence in the environment and food products) influence the development of several important illnesses in humans. Endogenous steroid hormones in food of animal origin are unavoidable as they occur naturally in these products. The presence of hormones in food has been connected with several human health problems. Bovine milk contains considerable quantities of hormones and it is of particular concern. A liquid chromatography–tandem mass spectrometry (LC-MS/MS) method, based on hydroxylamine derivatisation, has been developed and validated for the quantification of six sex hormones in milk [pregnenolone (P5), progesterone (P4), estrone (E1), testosterone (T), androstenedione (A) and dehydroepiandrosterone (DHEA)]. This method has been applied to real raw milk samples and the existence of differences between milk from pregnant and non-pregnant cows has been statistically confirmed. Basing on a revision of existing published data, it could be concluded that maximum daily intakes for hormones are not reached through milk ingestion. Although dairy products are an important source of hormones, other products of animal origin must be considered as well for intake calculations. 相似文献
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Sana Ikram LianYan Huang Huijuan Zhang Jing Wang Meng Yin 《Journal of food science》2017,82(10):2232-2242
Brewer's spent grain (BSG), a major brewing industry byproduct, is generated in large quantities annually. This review summarizes research into the composition and preservation of BSG, different extraction techniques for BSG proteins and phenolic acids, and the bioactivities of these phenolic components. Moreover, this article also highlights BSG integration into foodstuff for human consumption and animal feed supplements. BSG is considered a rich source of fiber, protein, and phenolic compounds. The phenolic acids present in BSG are hydroxycinnamic acids (ferulic, p‐coumaric, and caffeic acids), which have many biofunctions, such as antioxidant, anticarcinogenic, antiatherogenic, and antiinflammatory activities. Previously, attempts have been made to integrate BSG into human food, such as ready‐to‐eat snacks, cookies and bread, to increase fiber and protein contents. The addition of BSG to animal feed leads to increased milk yields, higher fat contents in milk, and is a good source of essential amino acids. Therefore, many studies have concluded that integrating the biofunctional compounds in BSG into human food and animal feed has various health benefits. 相似文献
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V. A. DANIEL B. L. M. DESAI S. VENKAT RAO M. SWAMINATHAN H. A. B. PARPIA 《Journal of food science》1968,33(3):331-334
SUMMARY— The nutritive value of infant foods (prepared from buffalo milk) containing 10%, 12.5% and 15% protein and fortified with DL-methionine has been studied in experiments with albino rats. The mean weekly growth rate of rats receiving milk food II (10% protein and 20% fat) and fortified with DL-methionine was of the same order as those obtained with milk foods containing 12.5%, 15%, 22% and 26% protein. Milk food II containing 10% protein (not fortified with DL-methionine) promoted significantly less growth than the same food fortified with DL-methionine and other milk foods containing 12.5% to 28% protein.
The protein efficiency ratio of the milk food fortified with DL-methionine (4.0) was significantly higher than that (3.3) of the unfortified milk food at 10% level of protein in the diet. The results indicate that humanized milk food from buffalo milk containing about 12.0% protein and 20% fat and fortified with DL-methionine will be suitable for feeding infants in place of full cream milk powder in developing countries where milk is in short supply. Adoption of the above formula for infant milk food manufactured in the country will help to double the output of infant food from the same quantity of buffalo milk without appreciable increase in cost. 相似文献
The protein efficiency ratio of the milk food fortified with DL-methionine (4.0) was significantly higher than that (3.3) of the unfortified milk food at 10% level of protein in the diet. The results indicate that humanized milk food from buffalo milk containing about 12.0% protein and 20% fat and fortified with DL-methionine will be suitable for feeding infants in place of full cream milk powder in developing countries where milk is in short supply. Adoption of the above formula for infant milk food manufactured in the country will help to double the output of infant food from the same quantity of buffalo milk without appreciable increase in cost. 相似文献
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In the emergence of diverse animal life forms, food is the most insistent and pervasive of environmental pressures. As the life sciences begin to understand organisms in genomic detail, evolutionary perspectives provide compelling insights into the results of these dynamic interactions between food and consumer. Such an evolutionary perspective is particularly needed today in the face of unprecedented capabilities to alter the food supply. What should we change? Answering this question for food production, safety and sustainability will require a much more detailed understanding of the complex interplay between humans and their food. Many organisms that we grow, produce, process and consume as foods naturally evolved adaptations in part to avoid being eaten. Crop breeding and processing have been the tools to convert overtly toxic and antinutritious commodities into foods that are safe to eat. Now the challenge is to enhance the nutritional quality and thereby contribute to improving human health. We posit that the Rosetta stone of food and nourishment is mammalian lactation and ‘mother's milk’. The milk that a mammalian mother produces for her young is a complete and comprehensive diet. Moreover, the capacity of the mammary gland as a remarkable bioreactor to synthesise milk, and the infant to utilise milk, reflects 200 million years of symbiotic co‐evolution between producer and consumer. Here we present emerging transdisciplinary research ‘decoding’ mother's milk from humans and other mammals. We further discuss how insights from mother's milk have important implications for food science and human health. Copyright © 2012 Society of Chemical Industry 相似文献