钙强化酱油的研究

本文用几种钙强化剂对酱油进行了钙强化研究。结果表明,三级酱油比较适合进行钙强化;乳酸钙和醋酸钙是比较适合酱油的钙强化剂;当钙强化量在６００ —７５０ｍｇ／１００ｍｌ 时,钙强化的三级酱油具有不沉淀、不分层、不影响原有风味和热稳定性高的特点。     

Whipping test for the determination of foaming capacity of protein: a collaborative study

A standard whipping test, which involved preparing a 0.5% protein dispersion, whipping the dispersion in a Kenwood Chef food mixer and measuring the foaming properties (foam expansion, FE; foam volume stability, FVS; foam liquid stability, FLS) was collaboratively evaluated. A total of sixty determinations was made involving six laboratories, each of which analysed five samples in duplicate. The repeatability coefficient of variation ( CV ₀) in the estimation of FE and FVS properties of proteins was 6.25%. The reproducibility coefficient of variation ( CV _X) for FE and FVS was 9.8%, excluding the FE value (i.e. 20%) for spray-dried albumen. The CV ₀ and CV _X values for FLS properties of proteins ranged from 7.4 to 13.4% and 17.2 to 24.6%, respectively. Thus, FE, FVS and FLS properties can be used for intralaboratory comparisons (e.g. to determine batch-to-batch variation in commercial protein products), whereas FE and FVS values are more reliable for inter-laboratory comparisons of the foaming properties of proteins.     

鱼腥草多糖活性炭脱色工艺研究

研究了鱼腥草多糖活性炭脱色的工艺。以多糖含量和脱色率为指标,在单因素筛选的基础上,采用正交试验法对脱色工艺进行优选。优化的脱色工艺为:在pH 4.0,20℃的条件下,加入0.4%活性炭,搅拌40 min。该脱色工艺适合工业化应用。     

利用香菇菌丝体发酵藜麦及其发酵产物中粗多糖的抗氧化评价

以藜麦为固体培养基,利用香菇菌丝体将其发酵,通过正交试验设计探讨碳源、氮源、碳氮源添加比例、时间等因素对发酵产物中粗多糖含量的影响,测定最适发酵条件下发酵产物中粗多糖抗氧化活性。最终得出以粗多糖为目标产物的最适发酵条件为:碳源为淀粉,氮源为牛肉膏,碳氮源添加比例5:1,发酵时间15 d;在此条件下,香菇与藜麦的发酵产物中粗多糖含量达(58.89±1.33)mg/g,较未发酵藜麦提升了31倍;且其对DPPH·自由基和ABTS·^+自由基均表现出较好的体外清除效果,当粗多糖浓度为20 mg/mL时,其对DPPH·自由基和ABTS·^+自由基的清除能力均达到最高,分别为76.57%与60.16%。利用香菇菌丝体发酵藜麦后,能够大大提升藜麦培养基中多糖的含量,且发酵后的粗多糖具有较好的抗氧化能力,为发酵产物作为功能性食品的可行性提供一定数据支持。     

网络教学系统的设计与实现

为实现网络课程学习过程的互动,使学习环境更加宽松、方便,在WINDOWS操作系统平台上设计实现了"计算机组成原理"网络课程学习系统。用户通过浏览器可以学习整个网络课程,处理教师发布的在线作业,可以维护自己的账户口令。教师通过浏览器可以管理和维护用户账号,管理和发布在线作业,管理和评定用户提交的在线作业。该系统可为学生提供自学的环境与丰富的学习资源,实现网络学习的基本功能,为教师的课堂教学提供有效的帮助。     

Dietary exposure of Hong Kong adults to pesticide residues: results of the first Hong Kong total diet study

The use of pesticides and other chemicals has become a common practice in modern agriculture to enhance and stabilise crop yield, protect the nutritional integrity of food, facilitate food storage to assure year-round supplies, and provide attractive and appealing food products. With the adoption of strict good agricultural practice (GAP), only minimal amounts of pesticide residues should remain on the crops or in connected foods of animal origin up the food chain. To assess their associated health risk to local people, the dietary exposure of Hong Kong adults to residues of four groups of pesticides or their metabolites – organophosphorus pesticides (OPPs), carbamates, pyrethrins and pyrethroids, and dithiocarbamate (DTC) metabolites – is estimated in the first Hong Kong Total Diet Study (TDS). A total of 150 commonly consumed food items were collected and prepared “as consumed”. A total of 600 composite food samples were analysed for 85 pesticides or their metabolites by liquid chromatography-tandem mass spectrometry (LC-MS/MS). These pesticides were primarily found at low levels (highest mean = 350 μg kg^?1) in food samples of plant origin such as vegetables and fruits. Dietary exposures to pesticide residues were estimated based on the analytical results and the food consumption data of the local residents. The estimated dietary exposures of Hong Kong adults to all individual pesticides were well below their respective acceptable daily intakes (ADIs). The percentage contributions of the estimated mean and 95th percentile dietary exposures to the ADIs of individual pesticides were <6% and <24% for the OPPs, <1% for the carbamates and pyrethrins and pyrethroids, and <1% and <4% for the DTC metabolites, respectively. The findings indicate that dietary exposures to all the pesticide residues analysed in this study were unlikely to pose unacceptable health risks to the Hong Kong population.     

酵母液态发酵法生产复合型柿子酒的研究

研究了以柿子、苹果、山楂为原料制成复合果浆,采用单株酵母发酵酿造技术,对2株酵母菌株在复合果浆中的发酵性能进行测定,确定了1450酵母比较适合复合柿子酒的酿造。以该菌株为生产菌种,对发酵工艺进行优化实验,最佳发酵工艺条件为：温度为28℃、SO2添加量为80mg/L、果胶酶添加量0.6mL/L、接种量10%。通过正交试验优选出复合柿子酒原料的调配方案为：柿子、苹果、山楂用量比为7：3：1。以此酿造而成的柿子酒,酒体金黄,具有果香及酒香,口感协调。     

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。     

Genome-wide association study of milk fatty acid composition in Italian Simmental and Italian Holstein cows using single nucleotide polymorphism arrays

Bovine milk is important for human nutrition, but its fat content is often criticized as a risk factor in cardiovascular disease. Selective breeding programs could be used to alter the fatty acid (FA) composition of bovine milk to improve the healthiness of dairy products for human consumption. Here, we performed a genome-wide association study (GWAS) on bovine milk to identify genomic regions or specific genes associated with FA profile and to investigate genetic differences between the Italian Simmental (IS) and Italian Holstein (IH) breeds. To achieve this, we first characterized milk samples from 416 IS cows and 436 IH cows for their fat profile by gas chromatography. Subjects were genotyped with single nucleotide polymorphism array and a single-marker regression model for GWAS was performed. Our findings confirm previously reported quantitative trait loci strongly associated with bovine milk fat composition. More specifically, our GWAS results revealed significant signals on chromosomes Bos taurus autosome 19 and 26 for milk FA. Further analysis using a gene-centric approach and pathway meta-analysis identified not only some well-known genes underlying quantitative trait loci for milk FA components, such as FASN, SCD, and DGAT1, but also other significant candidate genes, including some with functional roles in pathways related to “Lipid metabolism.” Highlighted genes related to FA profile include ECI2, PCYT2, DCXR, G6PC3, PYCR1, and ALG12 in IS, and CYP17A1, ACO2, PI4K2A, GOT1, GPT, NT5C2, PDE6G, POLR3H, and COX15 in IH. Overall, the breed-specific association outcomes reflect differences in the genetic backgrounds of the IS and IH breeds and their selective breeding histories.