萌发藜麦的营养及其功能特性研究进展

藜麦由于其丰富均衡的营养价值,受到越来越多消费者的关注.萌发技术作为一种谷物精深加工方式,能够显著改善藜麦产品的风味及感官品质、降低不期望物质含量、促进功能成分富集(如多酚和黄酮类化合物)等,特别适合开发降血糖、防治乳糜泻、改善便秘、促进消化的新型藜麦食品.综述萌发过程中藜麦的主要营养物质变化、生理功能特性研究进展,旨...     

谷氨酸钠和抗坏血酸协同处理藜麦萌发富集γ-氨基丁酸工艺优化及胆酸盐吸附能力研究

以青藜2号为原料,采用谷氨酸钠(monosodium glutamate,MSG)和抗坏血酸(ascorbic acid,ASA)协同处理藜麦萌发富集γ-氨基丁酸(γ-amniobutyric acid,GABA),探讨了浸泡和萌发因素对藜麦GABA含量的影响并优化了最佳富集工艺参数,并对萌发藜麦胆酸盐吸附能力进行了研究。结果表明:MSG和ASA浓度分别为2和6 mg/mL时有利于藜麦GABA含量的提高,以该浓度组合为基础通过正交试验优化的藜麦胁迫萌发富集GABA最佳培养条件为浸泡时间6 h、浸泡温度25 ℃、萌发时间48 h、萌发温度25 ℃,在此条件下GABA含量达到1.613 mg/g,分别为藜麦种子和对照组去离子水处理萌发藜麦GABA含量的3.07和2.26倍。胆酸盐吸附试验显示,萌发前后藜麦对牛磺胆酸盐和甘氨胆酸盐结合能力均较强,其中以藜麦原粉最高(177.68和179.53 mg/g),其次为去离子水萌发藜麦(150.25和163.12 mg/g)和胁迫萌发藜麦(125.17和144.92 mg/g),萌发处理后藜麦胆酸盐结合能力有下降趋势。本研究可为藜麦萌发研究及富GABA食品的开发提供一定的理论依据。     

不同品种藜麦萌发蛋白质营养价值比较

通过研究不同品种藜麦萌发后营养价值的变化,为新疆地产藜麦推广和合理化应用提供理论依据。通过测定产地为秘鲁、青海、伊犁、阿勒泰藜麦的宏量营养素在0、12、24、36、48、60、72 h含量变化,选取最佳萌发时间进行氨基酸分析,采用通用的营养价值评价方法,全面评价最佳萌发时间下不同品种藜麦的化学评分(CS)、氨基酸评分(AAS)、必需氨基酸指数(EAAI)、营养指数(NI)。研究表明,萌发对于藜麦营养状态有所改善,最佳萌发时间应为48 h,4个品种的萌发藜麦中,秘鲁藜麦蛋白质品质略高,青海和伊犁次之,阿勒泰略低。     

萌发温度与萌发时间对藜麦营养成分的影响

以青海藜麦为研究对象,考察温度和时间对藜麦萌发率、鲜重、干重、营养物质含量及产率的影响。结果表明,萌发温度对藜麦萌发率、鲜重、干重、营养物质含量均有一定影响,藜麦在20～30℃之间萌发率最高,低于或高于此范围萌发率均下降;在萌发初期,鲜重增加与萌发温度大体上呈正比关系,但36 h以后35℃条件下藜麦鲜重有所减小;就干重增加而言, 20℃条件下萌发最好;在萌发初期阶段,藜麦还原糖含量上升而淀粉含量下降,之后还原糖呈下降趋势,且萌发温度越高,下降趋势出现越早;萌发12 h内,藜麦芽蛋白质含量呈下降趋势,之后缓慢回升;在15～35℃条件下,藜麦萌发后粗脂肪含量下降。通过对产率变化进行分析,确定20℃条件下萌发24～48 h可以有效减少营养成分损失。研究结果有利于降低藜麦芽产品成本,在藜麦芽下游产品开发中具有一定参考价值。     

模糊数学模型结合响应面法优化萌发藜麦乳工艺设计

模糊数学综合评价法是基于模糊数学建立的一种理想化评价模型。该研究以山西静乐黑藜麦为原材料，探讨其在不同萌发阶段的关键营养物质含量的变化，并运用单因素、响应面试验与模糊数学综合评价法相结合，经过萌发、调配等配方及工艺优化制得一款萌发藜麦乳。试验结果表明，相较于未萌发藜麦，萌发36 h后藜麦蛋白质含量增加了11.65%，达到16.2 g/100 g，灰分含量降低了24.78%，脂肪、淀粉含量均持续下降，分别下降了26.16%和27.9%。黄酮含量持续增加，在36 h达到3.83 mg/g，是未萌发藜麦黄酮含量的2.5倍。综合分析可知，藜麦最佳萌发时长为36 h，且萌发藜麦乳的最佳配方添加量为：50.50%萌发藜麦汁，0.10%甜菊糖苷，0.20%复配乳化稳定剂（结冷胶:蔗糖酯=2:1），此时感官评分为87.26分，所制得的萌发藜麦乳整体色泽均匀、甜度适中、赋有藜麦自然清香。     

低温胁迫联合乳酸菌发酵对藜麦富集γ-氨基丁酸的影响

以藜麦为主要材料,探究低温胁迫联合乳酸菌发酵对藜麦γ-氨基丁酸（γ-aminobutyric acid,GABA）含量的影响。通过单因素和正交试验,分别对低温胁迫藜麦萌发过程以及乳酸菌发酵过程关键因素进行工艺优化。结果表明：在低温胁迫藜麦萌发过程中胁迫温度为-7℃、胁迫时间为5 h、发芽温度为35℃、发芽时间为18 h时,藜麦萌发后GABA含量可达1.71 mg/g,对发芽藜麦进行乳酸菌发酵,在接种量为2.0%、发酵温度为32℃、发酵时间为18 h时,发酵后藜麦GABA含量可达2.45 mg/g。研究表明低温胁迫联合乳酸菌发酵可有效提高藜麦GABA含量。     

萌发处理对藜麦分离蛋白结构和功能特性的影响

为了提高藜麦蛋白的功能特性和利用率,通过不同萌发时间（0,12,24,48 h）处理藜麦,采用传统碱溶酸沉法提取藜麦分离蛋白（QPI）,对其结构特性与功能特性进行分析。结果显示：与未经萌发组相比,经萌发处理的QPI结构更加致密,孔洞结构明显减少,表面均匀平滑。当萌发时间从24 h变为48 h时,可以观察到QPI起泡性和泡沫稳定性明显的下降。萌发处理48 h时,QPI表面疏水性、乳化性、乳化稳定性均达到最大值,分别为6.67、88.8%和74.65%,溶解度最低（0.33%）。此外,萌发促使藜麦蛋白体结构降解,高分子质量蛋白条带逐渐消失,藜麦蛋白质的变性温度均有不同程度的降低,酰胺Ⅱ带等范围的官能团伸缩振动明显增强,影响QPI的功能特性。这些结果表明萌发处理可以显著影响QPI的结构和功能特性,为萌发藜麦的加工处理提供技术参考,为未来植物蛋白的改性与应用提供一定的理论依据。     

不同加工方式对藜麦淀粉结构与功能特性的影响

为探究藜麦加工方式对其淀粉结构与功能特性的影响,研究采用蒸制和萌发处理藜麦籽粒及挤压膨化处理藜麦全粉,对不同处理后的藜麦进行淀粉提取与特性分析.结果表明:蒸制、萌发和挤压膨化处理藜麦后,其淀粉出现不同程度损伤,损伤程度依次为挤压膨化＞蒸制组＞萌发组;淀粉粒径增大,但其晶型和表面基团未改变;蒸制和萌发组淀粉结晶度提高,挤...     

藜麦萌发促进其活性成分的释放

本研究以青海藜麦为研究对象,考察了温度和时间对藜麦萌发干重的影响,分析了多酚、黄酮、皂苷、单宁、植酸等活性成分含量及产率变化。结果表明,萌发温度和时间对藜麦芽干重均有较大影响,在20℃条件下萌发24 h藜麦干重增加最大(25.20%),此后干重下降,而在其它温度条件下藜麦干重总体上呈减小的趋势。萌发温度和时间对藜麦芽中活性成分含量均有一定影响,在12～72h之间,藜麦芽中多酚、黄酮和皂苷含量随萌发时间延长而增加,而单宁含量则呈波动变化趋势,至72 h时,单宁含量在25℃条件下最高(2.08 mg/g),而在15℃条件下最低(0.70 mg/g);在15～35℃条件下藜麦芽植酸含量随萌发时间的延长而下降。本研究从活性成分产率的角度(为评价指标)进行综合分析,以提高多酚和黄酮的产率,降低皂苷、单宁和植酸等抗营养因子产率,最终筛选出的适宜萌发条件是:萌发温度30℃,萌发时间48～60 h。本研究为藜麦芽产品开发提供了实验依据。     

不同萌芽阶段藜麦成分的比较及蛋白饮料开发

本研究以发芽藜麦为原料,以芽长为指标测定其萌芽过程中蛋白质、脂肪、总膳食纤维等营养成分的变化,筛选出芽长2.5 cm的藜麦,其营养丰富、极具开发价值,作为最佳萌发长度进行发芽藜麦饮料的开发.利用淀粉酶对发芽藜麦进行酶解,复配甜味剂、稳定剂后得到发芽藜麦饮料.通过单因素实验和正交实验,以透光率和感官评价为指标,对发芽藜麦...     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press