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小麦胚芽是加工生产面粉的副产品,含有大量人体必须的氨基酸、维生素、糖类、多种微量元素及大量类似谷胱甘肽活性物质。在国内外开发、利用越来越受到重视,现将近年来在食品中的一些新的应用情况综述如下。 相似文献
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小麦胚芽在食品中的应用 总被引:5,自引:0,他引:5
综述了小麦胚芽蛋白粉、小麦胚芽油、小麦胚芽生产VE浓缩油、小麦胚芽油营养品、小麦胚芽豆腐的生产方法及其用途,对小麦胚芽在食品中的综合利用提出了新的途径。 相似文献
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小麦胚芽是小麦营养价值最高的部分,富含多种营养素,具有抗氧化,抗肿瘤,促进胃肠道健康等功效.本文就小麦胚芽营养成分及其保健功能的最新研究进行综述,旨在为后续的开发研究提供一定的理论基础. 相似文献
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ANNIE S. LIVINGSTONE JIAN J. FENG NAGAPPA G. MALLESHI 《International Journal of Food Science & Technology》1993,28(1):35-43
Optimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated chickpea were blended to prepare malted weaning food. Wheat was dry-heat-parboiled (bulgurized), popped in hot sand and blended with popped chickpea flour to prepare popped weaning food. Mildly toasted and debranned wheat and dehusked chickpea flours were mixed and the blend was roller-dried for preparation of roller dried weaning food. the formulations had 60% wheat, 30% chickpea, 5% skim milk powder and 5% sucrose and contained about 16% protein. the cooked paste viscosity (dietary bulk) of malted food, popped food with malt, and roller dried food with malt was significantly lower than popped and roller dried foods at all comparable slurry concentrations. the energy density of malted and malt-added food slurries at spoon feeding consistency was 4.2 KJg−1 . PER (2.91), biological value (88.3) and true digestibility (87.5) values of malted food were higher than that of the other formulations. 相似文献
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从玉米胚芽中综合提取油和蛋白粉工艺研究 总被引:3,自引:0,他引:3
玉米胚芽资源在国内比较丰富,其含油量及蛋白含量较高.目前用传统方法提取玉米胚芽油,为提高产油率,采用高温榨油技术,使胚芽蛋白变性,所产生的大量玉米胚芽饼粕,只能用低价值的动物饲料.本实验采用玉米胚芽低温干燥、低温破碎和预榨、低温萃取脂肪的工艺,目的在于使玉米胚芽提取脂肪过程,能保持玉米胚芽蛋白不变性.因而用低温萃取后的胚芽饼粕,可用常规碱溶、酸沉法提取玉米胚芽蛋白粉.这种胚芽蛋白粉,含有一定量百分比的赖氨酸、蛋氨酸、苏氨酸、色氨酸、缬氨酸、L苯丙氨酸亮氨酸、异亮氨酸8种必需氨基酸,符合国际粮油/卫生组织所规定的优质蛋白标准,接近于母乳和蛋清蛋白的营养价值.此技术能于工业上采用,将会大大提高玉米胚芽加工业的经济效益. 相似文献
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随着基因工程技术在食用农产品领域的应用发展,形形色色的转基因食品应运而生。目前包括我国在内的许多国家为保护消费者的知情权和选择权,都建立了转基因食品标识管理制度。科学有效的转基因食品检测技术是实现我国转基因产品标识管理的前提。我国食品成分多样且基质复杂,针对初级农产品的转基因成分检测技术并不完全适用于工业加工食品尤其是深加工食品。这对食品监管及技术检测部门提出了新的要求。本文根据技术原理的不同分类介绍了目前几种主要的食品中转基因成分检测技术,除介绍现在已经成熟应用的技术方法外,本文还重点介绍了国内学者新近研发出的几种新技术,为研究人员进一步研发新技术提供重要参考。 相似文献
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对香蕉皮活性成分及功能作用进行了系统的研究。研究表明:香蕉皮中存在的活性成分主要是多糖、多酚及不饱和脂肪酸等,因而使得香蕉皮具有抗氧化、抑菌、抗肿瘤等作用。本研究可为以香蕉皮为原料开发相关的保健食品或药品提供理论参考。 相似文献
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Effect of sourdough fermentation on stabilisation,and chemical and nutritional characteristics of wheat germ 总被引:4,自引:0,他引:4
Carlo Giuseppe Rizzello Luana NionelliRossana Coda Maria De AngelisMarco Gobbetti 《Food chemistry》2010
Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used as starters to produce sourdough fermented wheat germ (SFWG). The chemical and nutritional characteristics of SFWG were compared to those of the raw wheat germ (RWG). Lipase activity in SFWG was ca. 2.6-fold lower than that found in RWG. As shown by SPME/GC/MS analysis, most of the volatile compounds derived from lipid oxidation during storage (40 days) were at markedly lower levels in SFWG compared to RWG. Fermentation of wheat germ increased of ca. 50% the concentration of free amino acids. Glu markedly decreased in SFWG, due to its conversion in GABA. The concentration of the anti-nutritional factor raffinose also decreased in SFWG. The in vitro protein digestibility, the concentration of total phenols, phytase and antioxidant activities were increased by fermentation. 相似文献