西式点心两款

一、司康原料:精白面粉1公斤,熟猪油150克,白糖400克,鸡蛋300克,发酵粉20克,苏打粉10克,桔子香精少许.     

十种西式点心

一、篱笆甜馅饼原料:面粉500克、黄油、白糖、带皮的碎桃仁各350克,鸡蛋2个,蛋黄1个,肉桂少许,牛奶半杯,杏酱适量.     

海藻糖的性质及其在新型食品开发中的应用

海藻糖是一种新型的多功能食品配料，本文介绍了海藻糖的理化性质和在食品加工中的功能特性，综述了海藻糖在食品加工的应用领域和应用效果，并展望海藻糖在新型食品开发中的应用前景。     

海藻糖在果蔬食品中的应用

本文主要讲述了海藻糖的特性和在食品工业中的应用,重点研究了海藻糖在果蔬加工中的重要作用,并对其应用前景进行展望。     

魔芋在西式灌肠类产品中的开发应用

对魔芋的开发利用国家列入“星火计划”魔芋属植物,是我国的一种传统食品,在长江流域诸省有着丰富的野生和栽培资源。魔芋又称蒻蒻、蒻头、鬼芋、蛇六谷、花梗天南星、花麻蛇、南星、铁芋等,系天南星科。魔芋含有丰富的魔芋甘露聚糖,食用后由于不在胃中而在肠中消化,有促进肠系酶类分泌,提高其活性,清除壁上沉积废物等作用。由于魔芋甘露聚糖不易为人体所     

新型食品添加剂海藻糖的功能及在食品工业中的应用

本介绍了海藻糖的理化性质，特殊功能及生产工艺，展望了海藻糖作为一种新型食品添加剂在食品等许多领域良好的应用前景。     

海藻糖的功能及在食品中的应用

本文阐述了海藻糖在食品方面独特的功能以及在食品中广泛的应用。     

海藻糖在食品加工上的应用

<正> 海藻糖(Trehalose)是由两个葡萄糖分子通过半缩醛羟基结合而成的一种非还原性双糖,它有三种光学异构体:αα、αβ、ββ,自然界中存在的是αα—海藻糖,白色结晶,具低甜味。 海藻糖最初是从生活在沙漠中的一种甲虫蛹中分离得到的,后来发现它广泛存在于低等植物、藻类、细菌、昆虫及无脊椎动物中。 自然界存在一类称为     

Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.     

Water interplay in trehalose polymorphism

An investigation on the transformation paths of trehalose polymorphs and the interplay of water molecules is presented with the aim of underlining the role of trehalose structural and dynamic functions in the “protection” of biosystems and living organisms. To this end, physico-chemical studies have been carried out on water–trehalose interactions and on the structure and stability of the several forms, from the solution to the solid state (either amorphous or crystalline). In this paper the relevant results are critically presented and discussed with particular reference to most recent findings. The dehydration process performed under different confined conditions and controlled scan rates provides a dynamic phase diagram as a function of the time-scales of trehalose transformations and water effusion. A careful analysis of these data and of the stability of the glassy state in the presence of water evidences the reversibility of some trehalose transitions under the same conditions of natural processes of slow heating and controlled evaporation rate. This observation points at the hypothesis of the occurrence of these reversible paths at the basis of the bioprotection process.     

Production and characterization of a recombinant thermophilic trehalose synthase from Thermus antranikianii

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Water mobility in the dehydration of crystalline trehalose

As water/trehalose structures seem to gain more biological relevance in anhydrobiosis, the intriguing mechanism of bioprotection may involve water channels in the crystalline dihydrate trehalose. This work aims at understanding the water state(s) in the bioprotectant sugar and its removal under “controlled conditions”. The results of some simple calorimetric experiments are presented to corroborate the above findings and to support the role of molecular nanostructures of trehalose possessing the ability to transform reversibly from the dihydrate. In addition to updating some of our previously results, new calorimetric data and MD analysis are provided for the peculiar transitions of TRE-h and for the energetics of water molecules flowing along the TRE-h channels.     

海藻糖对单克隆抗体热稳定性保护作用的研究

为研究海藻糖在保护单克隆抗体热稳定性方面的作用,将海藻糖化单克隆抗体置于室温、37℃、56℃条件下存放,采用倍比稀释法对抗体活性进行检测,同时还比较不同浓度的海藻糖对单克隆抗体热稳定性的影响。实验结果表明：海藻糖的浓度为0.250mol/L,且在室温存放的条件下,抗体可以存放一年而具有活性,因此,海藻糖可以作为一种天然保藏剂,有效地提高单克隆抗全的热稳定性,相对延长其在室温条件下的存放时间。     

Site-directed mutagenesis improves the thermostability of a recombinant Picrophilus torridus trehalose synthase and efficiency for the production of trehalose from sweet potato starch

A new recombinant Picrophilus torridus TSase (PTTS) has the catalytic ability for the conversion of maltose to trehalose by intramolecular transglucosylation. For industrial applications, the high thermostability of the enzyme would be the most important property for reducing the microbial contamination and lower the production cost. Therefore, in this study, we substituted ten selected proline residues of PTTS which differ from two well-known thermostable TSases. Interestingly, we found that the N503 mutant type, namely N503P-PTTS, showed about 39% higher relative activity than that of the wild type at 65 °C for 120 min. The trehalose yield of mutant N503P-PTTS was 1.3-fold higher than that of the wild type with sweet potato starch as substrate at 50 °C for 4 h. This suggests that the proline site substitution technology used in this study is useful for altering enzyme properties and catalytic efficiency for possible industrial applications.     

Multiple toxicity studies of trehalose in mice by intragastric administration

In the present study, aberration, body weight, food consumption, haematology, organ coefficients, and both gross and microscopic appearance of some histiocytes were compared between the test and control groups. A sperm abnormality test, bone marrow cell micronucleus test, and a haematology study were conducted at levels of 1.25 g/kg, 2.5 g/kg, and 5 g/kg of trehalose. In both the sperm abnormality test and bone marrow cell micronucleus test, statistically significant differences were observed between the positive control and treatment groups (P < 0.05), while no statistical difference was observed among the negative control, high dose, moderate dose and low dose groups (P > 0.05). In the haematology study, there was no significant difference found from the controls at P > 0.05. The results obtained in the present study could support the conclusion that consumption of trehalose has no adverse effects for humans.     

Replacement of bovine milk with vegetable milk: Effects on the survival of probiotics and rheological and physicochemical properties of frozen fermented dessert

In this study, frozen fermented desserts containing Lactobacillus acidophilus (La‐05; L) and Bifidobacterium bifidum (Bb‐12; B), were made from bovine (W), soya (S), coconut (C) and composite (i.e. combinations of coconut or bovine milks with soya milk) milks. The changes in frozen dessert eating qualities and the survival of added microbes were evaluated. The highest viscosity and melting resistance, and the lowest total sensory scores, were found in the products made using soya milk. After 90‐day storage at ?20 °C, the highest survival percentage of La‐05 was found in the products made using coconut milk (CL); and for Bb‐12, it was found in the products made using soya milk, coconut milk and a 25:75 blend of soya milk and coconut milk respectively ( samples SB, CB and SC3B) SB, SCB and CB samples.     

Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry

The objective of the present work was to study by differential scanning calorimetry phase/state transitions in model systems of amorphous lactose and lactose co-lyophilized with trehalose. The obtained parameters, such as glass transition temperatures (T_g) and enthalpies of crystallization were employed to test the applicability of different proposed models to predict the behavior of these systems. Thermograms of low moisture lactose–trehalose mixtures showed only one glass transition temperature indicating that compatibility exists between both sugars. The increase of trehalose concentration in the mixture promoted a delay of lactose crystallization in isothermal runs, and of the crystallization temperature (T_cr) in dynamic experiments. The presence of trehalose delayed lactose crystallization, without affecting the T_g value. Several factors (thermodynamic, geometric, kinetics) may modify the molecular environment in the combined systems, affecting nucleation and/or crystal growth. Three models [Arrhenius, Williams–Landel–Ferry (WLF) and Vogel–Tamman–Fulcher (VTF)] were used to study the temperature dependence of the crystallization time. Although experimental points were fitted fairly well by all these models in the range of temperature from 14 to 59 °C above T_g value, the VTF equation appears to apply better for sugars.     

Characteristics of dehydration kinetics of dihydrate trehalose to its anhydrous form in ethanol by DSC

Dehydration of dihydrate trehalose to its anhydrous form was performed via crystal transformation in a pressure pan with a differential scanning calorimeter using ethanol as the drying medium. The effect of water content of ethanol on the dehydration kinetics was investigated by differential scanning calorimetry (DSC), under two experimental conditions: isothermal and temperature ramping. The data sets collected were analysed by the Avrami equation and the Arrhenius plots for isothermal conditions and by Kissinger’s method for non-isothermal measurements. The Kissinger plots revealed click point temperatures (CPTs) which were dependent on the water content of ethanol. At temperatures below the CPTs, higher activation energies were found, whereas at temperatures above the CPTs, lower activation energies were estimated. The anhydrous trehalose crystals obtained by crystal transformation using ethanol of 0.005–2.5% water content were visually observed as aggregates of nano-sized acicular crystals, which inherited the shapes of the dihydrate trehalose crystals.