明胶微球的制备及对阳离子染料的脱色性能

以明胶为原料,戊二醛为交联剂,采用反相悬浮交联法制备明胶微球,通过扫描电镜、激光粒径分析仪和原子力显微镜对其进行表征;并探讨pH值、吸附时间、温度、明胶微球用量、振荡速率和离子强度等因素对阳离子蓝X-FRL脱色率的影响。结果表明,加入硫酸钠后,明胶微球的吸附脱色能力下降。优化的吸附工艺为:pH值7~8,温度30℃,时间70 min,明胶微球0.6 g/L,振荡速率150 r/min。0.1 g/L阳离子蓝XFRL染液经该工艺处理后的脱色率可达98.7%左右。     

Encapsulation increases the in vitro bioaccessibility of probiotics in yoghurt

This study examined the encapsulation efficacy of probiotics in yoghurts, product physicochemical properties, the best timing to add encapsulated probiotics during yoghurt manufacturing (before or after fermentation) and their in vitro bioaccessibility. Three different yoghurt types were produced including plain and with encapsulated probiotics added before and after fermentation. A significant (P < 0.05) reduction in total probiotic count was observed in yoghurts containing encapsulated probiotics after 21 days of refrigerated storage. However, the total probiotic count increased during the in vitro colonic fermentation when yoghurts containing encapsulated probiotics were used, indicating increased bioaccessibility of probiotics in the colon.     

酶联免疫吸附法及其在食品分析中的应用

简单介绍了酶联免疫吸附法(ELISA),并且就其在食品分析中的应用进行了较详细的评述,主要包括ELISA用于食品微生物、食品中的毒素、残留农药和其他成分的检测。     

固相微萃取技术及其在食品挥发性物质分析中的应用

介绍了一种可用于食品风味物质分析检测的新技术－固相微萃取法，并对固相微萃取装置构造、工作原理，操作步骤及影响分析物萃取效率的操作参数的优化控制进行了较为详细的论述。     

维生素D_2明胶微球的制备工艺研究及性能表征

以淡水鱼皮明胶为载体,制备包埋维生素D_2(VD_2)的明胶微球。采用乳化交联法制备窄分布维生素D_2明胶微球,以包埋率为主要评价指标,采用正交试验优化维生素D_2明胶微球的制备工艺;通过电子显微镜、场发射扫描电镜和紫外-可见分光光度计等对明胶微球的性能进行研究。结果表明,明胶微球制备的最佳工艺条件为:明胶浓度12%,戊二醛添加量1.5%,水油比(v/v)1:3,维生素D_2/明胶质量比(mg/g)15:1,在此工艺条件下制备的微球形态圆整,分散性和流动性良好,平均粒径为11.58μm,平均载药量为11.86 mg/g,维生素D_2的包埋率为80.28%,且具有较强的高温储存稳定性和操作稳定性。     

热凝胶的性质及其在食品中的应用

通过对一种新型食品添加剂热凝胶的来源、历史、凝胶形成条件、凝胶特性、安全性研究的介绍,表现出其优于其它多糖的卓越品质。基于这些特征,热凝胶在食品中的应用也得到介绍。     

Nondairy food applications of whey and milk permeates: Direct and indirect uses

Permeates are generated in the dairy industry as byproducts from the production of high-protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value-added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In-direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food-based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).     

脉冲强光技术及其在食品杀菌中的应用

脉冲强光杀菌技术是一种非热物理杀菌新技术,它利用瞬时、高强度的脉冲光能量短时间内杀灭固体食品和包装材料表面以及透明液体食品中各类微生物,能有效地保持食品的品质.目前的研究主要集中在脉冲强光技术在食品灭菌中的应用.本文综述了脉冲强光对微生物的灭活机制及其在食品应用中的现状,讨论了脉冲强光技术的优缺点,及其关键控制因素对杀菌效果的影响.     

Protein engineering and its applications in food industry

Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.     

分离用无机膜及其在食品中的应用

概述了无机膜的种类、特点,同时介绍了无机膜在食品分离中的研究应用情况及今后的发展前景。     

高压均质对大豆分离蛋白功能性质的影响

本文以商业大豆分离蛋白（Soy protein isolate,SPI）为原料,分别通过酶解、均质联合酶解制备了蛋白纳米颗粒（Soy protein nanoparticles,SPNPs）,对比分析了SPNPs的粒径、多相分散系数及微观形态、傅里叶红外光谱、内源荧光等结构特征,以及内部作用力、表面疏水性、Zeta电位、两亲特性、乳化性与起泡性等物化特性。研究发现：SPI粒径较大（230.00 nm）,低水解度（3%）酶解和均质联合酶解处理制备的SPNPs粒径减小（64.20~144.80 nm）,呈小球形。二级结构分析表明均质联合酶解制备SPNPs的α-螺旋/β-折叠比例（约45%）较高。与单一酶解所制SPNPs相比,均质联合酶解制备的SPNPs在中性条件时具有更强负电荷（−33 mV）,表面疏水性更高,乳化和起泡性能更强。内部作用力结果表明疏水相互作用主导了纳米颗粒结构的形成,氢键和二硫键分别为维持纳米颗粒外部和内部结构的主要作用力。上述结果表明均质协同酶解处理为绿色制备多功能蛋白纳米颗粒提供了新的解决思路。     

市场中食品添加剂明胶及添加明胶的食品中铬含量本底调查

旨在对市场中销售的食品添加剂明胶及添加明胶的食品中铬含量本底调查。采用火焰原子吸收分光光度方法以及GB6783-1994中的二苯碳酰二肼分光光度法对市场中15个作为食品添加剂的明胶样品中铬含量进行测试,结果表明铬含量在1.04～249.4mg/kg,其中有2个样品符合GB6783食品添加剂明胶中的规定,仅占样品总量的13.3%,13个样品中铬含量都远大于2.0mg/kg,占样品总量的86.7%,其中10个样品中铬含量大于100mg/kg,铬的最高含量高达249.4mg/kg。应用GB/T5009.123-2003中规定的原子吸收石墨炉法对10个肉冻样品中铬的测试,结果表明,肉冻样品中铬含量在0.46～22.37mg/kg,其中4个样品小于2.0mg/kg,占样品总量的40%,其余6个样品中铬含量都大于2.0mg/kg,占样品总量的60%。最后对食品添加剂明胶生产、销售的监控以及对相应国家标准的修订提出了建议。     

阿胶类保健食品中阿胶成分和牛皮源成分检测及质量评价

采用超高效液相色谱-串联质谱法对6种类型、共计67批阿胶类保健食品中阿胶成分和牛皮源成分同时进行测定,结合阿胶含量、水分、蛋白质含量的测定结果对每种剂型中阿胶成分和牛皮源成分进行分析与评价,对日后专项标准制定和监管方向提出建议。结果表明:阿胶片中阿胶含量较高,为39%～65%,蛋白质含量也较高,为68%～84%,牛皮源成分的检出率为22. 8%,检出且超过标准规定的有2批;阿胶粉、阿胶胶囊、阿胶含片、阿胶核桃糕和阿胶口服液中,以4种氨基酸代表的阿胶含量差异较大,与阿胶片相比数值较低,检出牛皮源成分的有16批,但均未超过标准规定。超高效液相色谱-串联质谱法可以同时快速、准确地对阿胶成分特征峰和牛皮源成分特征峰进行判别;加强阿胶类保健食品的原材料监管、并按类型区别制定阿胶类保健食品中牛皮源掺入限值标准十分必要。     

酶固定化及其在食品工业中应用新进展

酶的固定化是用人工方法把从生物体内提取出来的酶固定在特定的载体上,酶被限定在一定区域内,但仍保持其原有高效、专一、条件温和的催化功能.固定化酶在生物、医药、农业、食品、化工、能源开发、环境保护等方面得到了广泛应用.本文概述了固定化酶的制备方法及优缺点,总结了固定化酶在食品工业中的最新应用情况,并对其应用前景进行了展望.     

迷迭香的提取工艺及其在食品中的应用

主要阐述了迷迭香精油及抗氧化成分的提取工艺,并对其在食品中的应用进行了总结,以期为今后迷迭香更深入的研究利用提供参考。     

可食性明胶复合膜及其在食品包装上的应用研究进展

明胶是一种天然生物高分子,来源广泛,价格低廉,具有良好的成膜性、生物相容性、生物降解性等。作为膜材料,单一成分的明胶膜存在着热稳定性差、机械强度低、对水敏感、潮湿环境下易变质等缺陷,通常需要对其进行改性处理。明胶通过与蛋白质、糖类、脂类复合,或添加活性功能成分可以改善明胶基膜的性能,从而使明胶基膜具有广阔的应用前景。本文综述了明胶与生物聚合物、活性功能成分复合制备明胶基复合膜的研究进展及其在食品包装上的应用。      

谷氨酰胺转胺酶的功能特性及在动物性食品中的应用研究

谷氨酰胺转胺酶可以催化蛋白质分子内或分子间的酰基转移反应,通过形成的交联键改善蛋白质的功能性质。本文主要介绍了谷氨酰胺转胺酶的作用机理、功能特性及其在动物性食品加工业以及开发新型食品中的应用。     

谷氨酰胺转胺酶的特性及其在食品工业中的应用

谷氨酰胺转胺酶可以催化蛋白质分子内或分子间的酰基转移反应，通过形成的交联键改善蛋白质的功能性质。本文介绍了谷氨酰胺转胺酶的作用机理及谷氨酰胺转胺酶在食品工业中的应用。     

纤维素酶在食品工业中的应用进展

纤维素酶在食品工业中具有广泛的应用价值。本文就纤维素酶的理化性质进行了阐述;探讨了纤维素酶的来源、制备及提取方法;重点论述了纤维素酶在发酵、食品加工以及其他方面的应用;对该酶在食品工业中的潜在应用价值作了展望。