白果的特异生物活性和药理作用研究进展

本文优化了银杏肽锌螯合物（Ginkgo biloba peptides-zinc chelate, Zn-GBP）的制备工艺,分析了Zn-GBP的体外消化特性及抗氧化活性。采用单因素实验及响应面法优化了Zn-GBP的制备工艺;采用体外模拟胃肠道消化测定了Zn-GBP中锌离子的生物利用率;以DPPH自由基清除能力、ABTS⁺自由基清除能力、还原能力为指标,评价了Zn-GBP的体外抗氧化活性。结果表明,Zn-GBP的最佳制备工艺条件为：银杏肽与锌质量比3:1、螯合pH 8.2、螯合温度70 ℃、螯合时间2 h;在此条件下,螯合率为49.23%±0.35% ,螯合物得率为42.34%±0.45%。体外模拟胃肠道消化分析结果表明Zn-GBP中锌离子的溶解率和渗透率均显著高于无机锌盐（P<0.05）,具有较好的生物利用率。Zn-GBP具有较好的清除DPPH和ABTS⁺自由基能力,其EC₅₀值分别为101.0和83.6 mg/L,并具有较强的还原能力;与银杏肽相比,Zn-GBP的体外抗氧化活性有所提高。     

应用快速发酵法和中种法对汉堡进行实验室制作及评价

选取8种不同类型的小麦粉进行品质特性测定,应用快速发酵法和中种法制作汉堡并进行质量评价。通过对不同小麦粉品质特性与汉堡质量指标间的相关性分析,得出小麦粉的面筋指数、降落数值、形成时间、拉伸面积、最大拉伸阻力、L值、W值均对汉堡的总评分呈负相关。适合制作汉堡的小麦粉指标大致为:面筋指数≥40,降落数值350~500 s,形成时间3~9 min,拉伸面积90~150 cm~2,最大拉伸阻力400~600 EU,L值≥70 mm,W值300×10~(-4)350×10~(-4)J。     

酵母菌混合发酵制备米酒及其工艺优化

为了降低米酒的高级醇含量,提高米酒品质,以异常威克汉姆酵母（Wickerhamomyces anomalus）、扣囊复膜酵母（Saccharomyces fibuligera）和酿酒酵母（Saccharomyces cerevisiae）为菌株混合发酵制备米酒,对其挥发性风味物质及感官品质进行分析,并采用单因素试验及响应面试验对其发酵条件进行优化。结果表明,W. anomalus、S. fibuligera、S. cerevisiae按1∶1∶1比例制备米酒品质较好,米酒高级醇含量为164.95 mg/L,感官评分为87.3分。米酒最优发酵工艺条件为：接种量3×106 CFU/mL、后发酵温度21 ℃、后发酵时间2.5 d。在此优化条件下,米酒感官评分为90.1分,高级醇含量为153.1 mg/L,与优化前相比,其高级醇含量下降了7.2%,感官品质有所提高。     

The potential antioxidant capacity and angiotensin I-converting enzyme inhibitory activity of Monascus-fermented soybean extracts: evaluation of Monascus-fermented soybean extracts as multifunctional food additives

ABSTRACT:  The potential antioxidant capacity and angiotensin I-converting enzyme (ACE) inhibitory activity of Monascus -fermented soybean extracts (MFSE) were investigated. The average antioxidant capacities of 70% ethanol extracts from soybean after fermenting for 15 d at 30 °C were increased by a 5.2 to 7.4-fold (0.26 mM trolox equivalent/g dry weight, 91.7% 1,1-diphenyl-2-picrylhydrazyl [DPPH] radical scavenging effect at 3 mg/mL) when compared with those of the unfermented soybean extracts ( P < 0.01). The potentially significant antioxidant properties of MFSE are associated with its content of bioactive mevinolins ( r = 0.85) and isoflavone aglycones ( r = 0.98), which were derived from the soybean during Monascus -fermentation. It was also found that the water extract having a molecular mass 1 to 3 kDa showed the highest ACE inhibitory activity (65.3%), which was remarkably greater (6.5 times) than the control.     

白果软包装生鲜制品加工工艺的研究

以白果为原料研究软包装生鲜制品的加工工艺.结果表明:在烫漂实验中,确定出100 ℃的热水15 min烫漂处理参数;在果仁外衣去除实验中,确定出1%NaOH溶液100℃烫漂1 min的技术参数;而通过配方优选确定出食盐用量为0.5%,海藻糖用量为2%.柠檬酸用量为0.2%的最佳配方.     

苹果酒发酵条件优化及模型的建立研究

选用原生质体融合技术构建的增香型苹果酒酵母融合子W12,通过3因素5水平二次通用旋转组合设计,选取接种量、pH、发酵温度等对影响苹果酒品质的3个关键因子,分别以苹果酒感官评分、酒精度和残糖量等3个质量指标为因变量,建立了与接种量、初始pH、发酵温度之间的数学关系模型,且各模型均达到极显著水平,为优质苹果酒的研究和开发提供了理论依据。     

芡实发酵奶发酵工艺优化研究

基于保加利亚乳杆菌和乳酸链球菌制作芡实发酵奶工艺,在单因素实验基础上选取接种量、发酵时间、发酵温度、柠檬酸添加量为自变量,利用响应面分析法研究各自变量及交互作用对芡实发酵奶中乳酸菌浓度的影响,模拟得到二次多项式回归方程的预测模型。实验结果表明,接种量为3.3%,发酵时间为7.4h,发酵温度为40.5℃,柠檬酸添加量为0.16%时乳酸菌浓度最高,在此条件下乳酸菌浓度平均值为1.923×109cfu/mL,与理论预测值1.920×109cfu/mL相比相对误差为1.56%,说明通过响应面优化得出的回归方程有一定的实践指导意义。      

芡实发酵奶发酵工艺优化研究

基于保加利亚乳杆菌和乳酸链球菌制作芡实发酵奶工艺,在单因素实验基础上选取接种量、发酵时间、发酵温度、柠檬酸添加量为自变量,利用响应面分析法研究各自变量及交互作用对芡实发酵奶中乳酸菌浓度的影响,模拟得到二次多项式回归方程的预测模型.实验结果表明,接种量为3.3％,发酵时间为7.4h,发酵温度为40.5℃,柠檬酸添加量为0.16％时乳酸菌浓度最高,在此条件下乳酸菌浓度平均值为1.923×109cfu/mL,与理论预测值1.920× 109cfu/mL相比相对误差为1.56％,说明通过响应面优化得出的回归方程有一定的实践指导意义.     

Statistical optimization of ethanol fermentation parameters for processing local grape cultivars to wines

Grape juice from two local grape cultivars viz. Punjab MACS purple and H‐144 was subjected to prefermentation skin treatment. Ethanol fermentation w.r.t agitation rate, temperature, inoculum size, and nutrient supplementation were optimized using Triple M medium following response surface methodology (RSM). RSM results were numerically optimized keeping temperature “in range” for red wine and “low” for white wine which showed agitation rate of 80 ± 1 rpm for 24 hr, diammonium hydrogen orthophosphate supplementation @ 150 mg/100 ml, inoculum size of 6.1 and 6.5% (vol/vol), and fermentation temperature of 24.6 and 21 °C as optimum for ethanol fermentation of red and white wines, respectively. Optimized results were validated on grape juice of Punjab MACS purple and H‐144 cultivars that lead to 12.0 and 11.2 (%vol/vol) ethanol production, respectively. Gas chromatography mass spectrometry analysis revealed the presence of 41 volatile compounds in the form of phenols, alcohols, terpenes, esters, ketones, and amines that add to the nutraceutical and antioxidant value of the wines.

Practical applications

Present study provides the statistical optimized fermentation parameters for red and white wine production separately. Optimization of an efficient processing technology to produce local grape wines will help to reduce the price of wines so that they are available to common masses at affordable costs besides improving the economic status of grape growers in the state and providing valuable information to wine makers to establish winery under North Indian conditions. Use of synthetic grape juice (Triple M media; during off season of grapes) lead to optimization of ethanol fermentation parameters in two separate fashions considering fermentation temperature as key parameter. Gas chromatography mass spectrometry analysis showed the presence of flavonoids, terpenes, and esters increasing nutritive value of product, providing antioxidants to the consuming person.     

重组毕赤酵母产凝乳酶发酵参数优化的研究

以重组毕赤酵母GS115PJ5(含微小毛霉凝乳酶基因)为研究对象,通过单因素实验确定其最佳生长条件:培养温度30℃、培养基pH值5.2、摇床转速280r/min、培养基装瓶量5%(12.5mL/250mL)。在单因素实验的基础上通过Plackett-Burman实验筛选出培养基装瓶量、甲醇添加量、培养基pH值等3个影响重组毕赤酵母产凝乳酶的主要因素,并通过响应面实验确定三者有利于产酶的最佳值分别为13.06%、1.52%、6.15,在此条件下,凝乳酶活力达到最大值即491.7SU/mL,验证实验证明模型预测值准确、可靠。     

银杏叶菠萝汁保健饮料的制作

主要介绍了银杏叶中有效成分黄酮类化合物的提取方法及将其添加到菠萝澄清汁中，配制成保健饮料的工艺操作过程。采用醇-水溶液提取法提取银杏叶有效成分，提取率高。长期饮用该产品可以有效地预防冠心病、心绞痛、高血压等脑血管疾病。     

银杏花生乳的研制

以银杏和花生为主要原料,研究了银杏、花生复合保健饮料的加工工艺和配方。通过单因素实验和正交实验优化银杏的酶解条件,结果表明,采用一步法酶解得到的银杏乳稳定性较好,并且缩短了加工时间,最佳工艺参数为：添加0.3%中温淀粉酶和0.3%碱性蛋白酶,在65℃酶解30min。将银杏酶解液和花生浆进行复配,添加0.04%黄原胶、0.06%海藻酸钠、0.06%琼脂作为复合稳定剂,以及0.14%聚甘油酯、0.04%蔗糖酯E-11、0.02%蔗糖酯E-15作为复合乳化剂,可获得较好的稳定性。采用本工艺制成的复合型保健饮料口味独特、口感细腻,兼具银杏和花生的营养价值。     

复合泡菜专用菌剂的制备与发酵性能评价

以实验室保藏的1株乳酸菌与1株酵母菌为研究对象,采用真空冷冻干燥技术制作活菌制剂,并对菌剂发酵性能进行评估。结果表明:经4℃、6 500 r/min,13 min离心收集菌体,再以10%蛋白胨+3%维生素C为保护剂,真空冷冻干燥后,酵母菌与乳酸菌冻干存活率分别达86.3%、87.8%。将自制复合菌剂用于甘蓝发酵,并与市售菌剂、自然发酵比较:添加自制菌剂发酵的甘蓝p H、总酸度提前2 d趋于稳定,分别为5.4、11.05 g/100 g;亚硝酸盐含量更低,最大值仅为7.07 mg/kg;初步认定乙醇(42.46%)、苯乙醇(13.47%)、4-乙基苯酚(6.77%)、顺-3-己烯醇(4.48%)为自制菌剂发酵甘蓝的主要风味物质。此复合菌剂具有较好的产酸产香能力,其在泡菜行业具有良好的应用前景。     

多菌株制曲混合发酵制备龙香芋酱工艺优化

以兴化龙香芋为原料,采用多菌株制曲混合发酵制备龙香芋酱,确定米曲霉（Aspergillus oryzae）和黑曲霉（Aspergillus niger）制曲时间,并以氨基酸态氮含量作为评价指标,通过单因素试验与Box-Behnken试验设计优化龙香芋酱的加工工艺。结果表明,米曲霉、黑曲霉最佳制曲时间分别为48 h、60 h。单因素试验及Box-Behnken试验优化龙香芋酱的工艺条件为：植物乳杆菌（Lactobacillus plantarum）接种量0.45%,食盐水质量分数14%,发酵温度40 ℃,发酵时间25 d。在此优化条件下,龙香芋酱的氨基酸态氮含量可达0.78 g/100 g,酱品滋味鲜美,酱香浓郁。     

Toxicological, nutritional and microbiological evaluation of tempe fermentation with Rhizopus oligosporus of bitter and sweet apricot seeds

Bitter and sweet apricot seeds are by-products of the apricot processing industry. Bitter seeds, in particular, contain toxic levels of the cyanogenic substance amygdalin. Tempe was made from both kinds of seeds. The bitter seeds contain antimicrobial substances which must be removed by leaching and boiling prior to tempe fermentation. Apricot seed tempe had an agreeable taste. It contained approx. 21% (w/w) crude protein, 52% (w/w) crude fat, 1.5% (w/w) crude fibre and 25.5% (w/w) carbohydrates based on dry matter. The extent of biological acidification during soaking prior to fungal inoculation was inadequate to prevent growth of Bacillus cereus, and requires further optimisation. Bitter seeds were detoxified by the tempe process (approx. 70% of total cyanide was removed). However, additional improvement of the detoxification process is required to obtain a completely safe product.     

异淀粉酶法高直链银杏淀粉的制备

通过单因素实验考察了酶用量、淀粉溶液pH值、反应温度、反应时间等4个因素对水解产物中直链淀粉含量的影响;在此基础上采用Box-Behnken实验设计,优化了异淀粉酶法制备高直链银杏淀粉的工艺。结果表明:在异淀粉酶用量130 U/L、pH值4.8、反应温度47℃、反应时间210 min条件下,水解产物直链淀粉质量分数为76.32%,与理论预测值之间误差仅为0.78%,表明采用响应面法优化得到的高直链银杏淀粉制备工艺参数准确可靠。淀粉和碘复合物紫外–可见吸收光谱分析表明,水解产物中生成了大量的直链淀粉,证实异淀粉酶对银杏淀粉具有较强的脱支作用,是制备高直链银杏淀粉的良好途径。     

R134a亚临界流体萃取沙棘籽油的工艺优化及品质评价

研究采用R134a（1,1,1,2-四氟乙烷）亚临界流体萃取沙棘籽油。在原料粒度、萃取时间和萃取温度三个单因素筛选的基础上,以籽油提取率为响应值,对这三个因素进行响应面优化,得到最佳工艺参数:原料粒度32目,萃取时间60 min,萃取温度55℃,在此条件下籽油提取率可达80.7%,所得籽油的碘值、过氧化值、酸价和VE含量分别为（178.83±0.54）g/100 g、（0.151±0.001）g/100 g、（3.412±0.112）mg KOH/g、（198±1.73）mg/100 g,以上指标均满足行业标准（SL 493-2010）的要求,其中碘值和VE含量分别高出行业标准下限27.74%和65%,过氧化值和酸价分别低于标准上限39.6%和77.25%。综上所述,采用亚临界R134a法萃取沙棘籽油具有籽油提取率高、加工成本低及理化品质优良等特点。      

缢蛏多糖提取工艺优化及生物活性研究

目的 优化缢蛏多糖(Sinonovacula constricta polysaccharides,SCP)的提取工艺,并对其生物活性进行研究.方法 采用响应曲面法对缢蛏多糖提取工艺进行优化,红外光谱扫描和高效液相色谱法对缢蛏多糖进行光谱分析和单糖组成分析,初步研究了缢蛏多糖的结构组成、体外抗氧化活性.结果 提取缢蛏多...     

Bran fermentation as a means to enhance technological properties and bioactivity of rye

Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12-14 h fermentation at 25 degrees C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran.