火腿肠中三种理化指标的测定

采用国标法测定了火腿肠中常见的三种理化指标,结果表明:所测样品中蛋白质、脂肪和淀粉的含量分别为10.9g/100g、9.8g/100g和7.9g/100g,国标法简单、准确度高,适用于火腿肠中三种理化指标的测定。     

索氏抽提法测定火腿肠中的脂肪含量

采用索氏抽提法测定火腿肠中的脂肪含量,结果表明:所测样品中脂肪的含量为11.67g/100g。该方法操作简便、准确度高,适用于火腿肠中脂肪含量的测定。     

凯氏定氮法测定火腿肠中的蛋白质

采用凯氏定氮法测定火腿肠中蛋白质的含量,结果表明,所测样品中蛋白质的含量为11.6 g/100g,该方法简单、准确度高,适用于火腿肠中蛋白质含量的测定。     

火腿肠中水分和食盐含量的测定

采用直接干燥法和直接沉淀滴定法分别测定火腿肠中水分和食盐的含量,结果表明,所测样品中水分和食盐的含量分别为63.0g/100g和1.69g/100g,该方法简单、准确度高,适用于火腿肠中水分和食盐含量的测定。     

关于火腿肠脂肪含量测定的方法研究

基于采用GB/T 5009.6-2003第一法测定火腿肠脂肪含量时,由于火腿肠是一种淀粉含量较高、粘稠性较大、含有一定水分的肉制品,对测定结果产生较大的干扰,使测定结果严重偏低,提出一系列针对样品的预处理措施,从而解决测定结果偏低的问题。     

变性淀粉在火腿肠加工工艺中的应用研究

变性淀粉是天然淀粉经物理、化学或酶处理后,改变了理化性质而制得的一类淀粉。用变性淀粉代替天然淀粉添加到火腿肠中,对制作的火腿肠进行理化测定并比较研究,变性淀粉可明显提高火腿肠的弹性和粘聚性,降低硬度和咀嚼性,对产品的质构特性有明显改善。     

鸡肉火腿肠添加物对质构的影响

采用质构剖面分析法(texture profile analysis,TPA)及感官评定,探讨了脂肪、淀粉、焦磷酸钠和大豆分离蛋白对鸡肉火腿肠质构的影响。结果表明:当鸡肉火腿肠的配方为脂肪10%、淀粉4%、焦磷酸钠0.4%、大豆分离蛋白1.5%时,鸡肉火腿肠的质构特性较好,其硬度为1488.11g、弹性0.9、内聚性0.73、恢复性0.28。其中脂肪含量对火腿肠的硬度、内聚性和恢复性影响最大(R分别为335.49、0.033和0.32),而焦磷酸钠添加量对鸡肉火腿肠的弹性影响最大(R为0.046)。通过感官评定与机械测定之间的相关分析,发现机械硬度-感官硬度、机械恢复性-感官恢复性和机械硬度-感官总体接受性相关性极其显著。     

三种杂粮及其复合低温火腿肠营养成分分析及评价

分别检测了燕麦、苦荞麦、小米3种杂粮原料,以及所对应的杂粮复合低温火腿肠的营养成分,并对其进行了营养价值评价。结果表明:燕麦片、苦荞麦粉、小米3种杂粮原料的脂肪含量都较低,均在10%以下。燕麦片的蛋白质含量最高,达到13.4%,且所含钙、铁、锌均较高,分别为683、48.1、25.3mg/kg。苦荞麦粉硒元素的含量最高,达到0.12mg/kg。对杂粮原料进行了氨基酸营养评价,小米的E/N值为55.03%,最接近FAO/WHO标准模式。杂粮复合低温火腿肠中,蛋白质含量均高于GB/T 20712—2006《火腿肠》国家标准指标,淀粉含量均在10%以下。小米复合低温火腿肠中VB1、VB2含量相对较高,分别达到156.6μg/100g和12.8μg/100g。其他的功能性营养成分检测结果表明:苦荞麦复合低温火腿肠中特有的生物活性物质黄酮含量达到了2mg/kg,膳食纤维含量最高,达到了3.4%。对杂粮低温复合火腿肠进行了INQ值评价,3种复合低温火腿肠的钙、铁、锌、VB1的INQ值均高于1,其中小米复合低温火腿肠的INQ值总体最高。杂粮复合低温火腿肠理化及卫生指标结果表明,3种低温火腿肠的理化及卫生指标均符合GB/T 20712—2006《火腿肠》的相关规定,表明产品卫生安全指标合格。     

G4酶制取肉制品专用变性淀粉的研究

采用一种新型淀粉酶—G4淀粉酶对非晶颗粒淀粉进行修饰得到肉制品专用变性淀粉,测定了该淀粉的透明度、糊化特性、冻融稳定性和质构特性.并将该淀粉应用到低温火腿肠加工中,对火腿肠进行了嫩度、保水性和质构特性的测定.结果表明:G4淀粉酶修饰后的肉制品专用变性淀粉较原淀粉和化学改性淀粉的糊化温度低,透明度、峰值黏度、冻融稳定性以及热稳定性高,具有显著的抗回生作用,明显地改善了火腿肠品质,提升了出品率,延长了货架期.     

黄粉虫高蛋白火腿肠的研制

以黄粉虫脱脂粉为主要辅料,通过单因素试验、正交试验,确定黄粉虫高蛋白火腿肠的最佳配方为:黄粉虫脱脂粉粗细度为100目,猪肉与黄粉虫脱脂粉的质量比为73∶27,猪肉的肥瘦质量比为1∶5,红薯淀粉添加量为猪肉和黄粉虫脱脂粉总量的45%,食盐3%,味精0.6%,红薯淀粉与水的质量比为1∶2.5,亚硝酸钠为瘦肉的0.015%,香辛料适量。黄粉虫高蛋白火腿肠的蛋白质含量为13.90%,而未加黄粉虫的对照组火腿肠的蛋白质的含量仅为8.63%。在火腿肠中添加黄粉虫脱脂粉可大大提高火腿肠中蛋白质含量。     

小麦麸皮淀粉的分离制备与特征分析

利用中性蛋白酶制备小麦麸皮淀粉条件的基础上,进一步分析所制备小麦麸皮淀粉的形态及理化特性。结果表明：中性蛋白酶法制备小麦麸皮淀粉的最佳条件为中性蛋白酶质量浓度3g/L、反应温度45℃、反应时间90min,在此条件下,100g 麸皮的淀粉产量为14.86g、蛋白含量为0.25%;麸皮淀粉中蛋白含量和破损淀粉含量均较低,小淀粉粒体积分数为58.4%;与面粉淀粉相比,麸皮淀粉中直链淀粉含量和糊化值较低,膨胀势较高,淀粉粒的相对结晶度较小。     

青香蕉微波干燥中淀粉糊化行为及消化特性的研究

明确微波干燥(Microwave drying,MD)过程中青香蕉水分迁移与其淀粉糊化行为的关系及其对淀粉消化特性的作用,以青香蕉片为研究对象,设计不同微波功率密度,研究青香蕉MD干燥特性、淀粉糊化行为及消化特性的变化.结果表明微波功率密度和MD时间对青香蕉中淀粉糊化行为和消化特性影响显著.当青香蕉含水率高于45％,在...     

Solubility Pattern and Recrystallization Behavior of Oat Starch

The oat starch studied had a lipid content of 1,3% and amylose content of 29%. Based on the colorimetric assay, only 15% of the starch leached out from the native granules at 95°C was amylose, whereas 85% of the starch leached from the defatted granules was amylose. The solubilized amylopectin-type material of native oat starch was of clearly lower molecular weight than most of the amylopectin in the original starch. The amylopectin recrystallization enthalpy of 50% native oat starch dispersion Id after gelatinization was 2J/g and that of defatted oat starch was 4J/g.     

酶辅助碱法提取龙眼核淀粉的结构与理化性质研究

目的:明确酶辅助碱法提取的龙眼核淀粉的结构及理化性质。方法:以龙眼核为原料,碱性蛋白酶为酶解剂提取龙眼核淀粉,研究了其化学组成、粒径、微观形貌、晶体结构、透明度、溶解度及膨润力、热力学特性及糊化特性等。结果:100 g龙眼核淀粉中含有82.64 g淀粉、0.68 g粗脂肪、0.46 g粗蛋白和1.06 g灰分,其直链淀粉含量为36.37%;其颗粒多呈椭圆形或不规则多边形,平均粒径为11.21 μm,结晶结构为A型,近程有序程度较高;1%（w/v）龙眼核淀粉糊的透光率为4%;溶解度和膨润力均随温度上升而增大,90 ℃时分别为11.26%和15.93%;龙眼核淀粉具有较高的糊化起始温度（70.4 ℃）、峰值温度（75.9 ℃）、结束温度（82.1 ℃）和糊化焓（13.7 J/g）,其热糊稳定性较差,冷糊稳定性较好。结论:酶辅助碱法提取的龙眼核淀粉直链淀粉含量高,蛋白质含量下降明显,颗粒小,不易糊化。     

淀粉类酶降解鲜烟叶中淀粉的研究

为降低烤后烟叶中淀粉含量,研究了烘烤过程中外加淀粉类酶对淀粉降解的影响.结果表明,烘烤过程中,通过外加淀粉类酶来降解烤烟中的淀粉是有效的.烘烤变黄初期,不同外加淀粉类酶烟叶淀粉降解动态基本一致;变黄后期至定色前期,淀粉降解随外加酶量增加而加剧.烤后烟叶淀粉含量随外加酶量增加而减少,水溶性糖和还原糖含量随外加酶量增加而增加.方差分析表明,不同处理烤后烟叶之间淀粉含量存在极显著差异.多重比较结果表明,K326品种适宜的外加酶量为(6 60)U/g;HD品种适宜的外加酶量为(8 80)U/g.     

Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China

This study investigated the structural and physical properties of starches extracted from six varieties of millet mainly grown in China. The amylose content of millet starches ranged from 17.6 to 28.4 g/100 g (dry weight basis, db), and a variety of waxy proso millet starch (0.38 g/100 g, db) was identified. These starches exhibited a majority of large polygonal granules with several indentations, few small spherical granules, and A-type crystallinity. Proso millet starch showed prominent paste clarity and freeze-thaw stability, whereas finger millet starch exhibited the highest solubility. Moreover, barnyard millet starch had the lowest sediment volume. The gelatinization enthalpy of proso millet starch was the highest (5.16 J/g). For non-waxy millet starch, the ratio of retrogradation (R%) was positively correlated with amylose content. Among all starches, the storage modulus (G′) was higher than the loss modulus (G″) during heating and cooling. The G′ and G″ of proso millet starch and barnyard millet starch pastes were significantly lower than other starches during cooling. The pasting properties of six millet starches significantly differed, had positive correlation with amylose content, and were affected by NaCl, sucrose, and pH values.     

Isolation and Characterization of Starch from Pearl Millet (Pennisetum typhoidium) Flours

Pearl millet, an underutilized crop, is a relatively good source of nutrients and has varied uses over cereals. New applications must be explored to popularize the millet. In the present study, flour and isolated starch from pearl millet cultivars—Kalukombu and Maharashtra Rabi Bajra (MRB)—were investigated for physicochemical properties, nutritionally important starch fractions and x-ray diffraction. The yield of starch was significantly low (Kalukombu: 34.5 g/100 g and MRB: 39.4 g/100 g) with traces of non-starch components (protein, fat, and ash) indicating its purity. Starch could be classified as non-waxy type based on low amylose content (2.86–4.96 g/100 g). Low amylose lead to fragility of swollen starch granules which disintegrated easily at 65°C as observed in swelling power and solubility. Isolated starch was characterized with low water- and oil-holding capacity which could be attributed to the low protein content and absence of fiber in the starch. However, MRB starch showed higher oil uptake compared to flour, possibly due to its larger surface area that increased oil uptake. X-ray diffraction patterns showed sharp peaks at 2θ values 15 and 23º and a diffused peak at 2θ of 17 and 18º which is characteristic of A-type pattern. Low resistant starch (RS) and high readily digestible starch (RDS) content observed in the isolated starch could be attributed to the A-type pattern of starch which is more susceptible to enzyme hydrolysis and also due to elimination of structural obstruction to amylase hydrolysis during the process of starch isolation and gelatinization.     

可食性绿豆淀粉膜制作工艺的研究

以绿豆淀粉为主要材料,甘油作为增塑剂,羧甲基纤维素(CMC)作为增强剂,以可食性膜厚度、抗拉强度、断裂延伸率、阻水性为指标,研究了甘油添加量、CMC添加量、干燥温度、干燥时间等因素对可食性淀粉膜性能的影响。结果表明以绿豆淀粉为成膜主体,配以0.4 g/g淀粉的甘油和0.06 g/g淀粉的CMC,在80℃烘干4 h,得到淀粉膜的抗拉强度为9.51 MPa,延伸率为114.55%,水滴渗透时间(Ts)为240.98 min/mm。     

Lentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation

Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally at different lentil flour concentrations (79 g/L, 150 g/L and 221 g/L) and temperatures (28 °C, 35 °C and 42 °C). During fermentation, samples were taken at 24 h intervals. The changes in starch content in all samples were studied. Scanning electron microscopy (SEM) was used to investigate changes in samples fermented for 96 h at two different concentrations (79 g/L and 221 g/L) and two different temperatures (28 °C and 42 °C). A considerable decrease in starch content was observed at 0 h of fermentation, defined as the time when the lentil flour was completly suspended at the established temperature. Once fermentation began, flour concentration and temperature modified starch content. Fermentation brought about a general decrease in starch content and a 32—37 % dry matter content was found in the samples after 96 h. Microscopical studies showed that endocorrosion, i.e., breakdown starting from the center of starch granules, was the main pattern observed during lentil fermentation.     

用于微生物油脂发酵的木薯淀粉水解工艺的优化

为了提高木薯淀粉的发酵产脂能力,采用正交实验和均匀设计法对木薯淀粉酶法水解工艺进行了优化,结果表明α-淀粉酶量、糖化酶量和液化温度对木薯淀粉水解有显著影响。当淀粉酶量为756 U/g,糖化酶量为602 U/g,液化温度为92°C,其水解DE值达到97.3%。以该水解液进行皮状丝胞酵母B3(T.cutaneum B3)油脂发酵时,其生物量和油脂产量分别为16.38 g/L和7.22 g/L,比葡萄糖作为碳源的生物量和油脂产量高46.25%和41.12%,利用木薯淀粉水解液作为新型发酵碳源生产微生物油脂是一种理想的途径。