Incorporation of sugarcane bagasse in the development of high dietary fibre noodles

Sugarcane bagasse (SB) is one of the most abundant food wastes. In this research, SB was incorporated into the development of noodles at three different ratios, i.e. 5%, 10% and 15%. Total dietary fibre of noodles significantly increased from 3.39% (control noodles; – without SB) to 13.85% with 15% SB incorporation. All SB incorporated noodles (SBNs) were qualified to be labelled as ‘High in dietary fibre’. The 15% SBN had the highest fibre content and lowest dialyzable glucose, but the organoleptic properties were the lowest. Due to that, 5% SBN was deemed to be the most suitable ratio for noodles incorporation, as it had the closest value towards the commercial noodles in terms of colour, texture, fibre content and dialyzable glucose concentration of noodles samples. In terms of sensory evaluation, the 5% SBN had the highest overall acceptability, and the ratio was suitable for noodles development.     

不同温度对甜瓜的蔗糖和乳酸通量的影响

从代谢的角度讲,果蔬保鲜实际上是保证其存活的情况下降低它的分解代谢来达到延长货架期,代谢通量规律的深入研究会更好的实现这一目的。本实验以甜瓜为材料研究果蔬在贮藏过程中代谢网络通量规律。将甜瓜放置在10个不同温度(0、5、8、10、20、30、40、45、50、55℃),得到在不同温度下甜瓜不同部位糖酵解途径、TCA循环、蔗糖合成途径、戊糖磷酸途径的代谢通量。结果显示:8℃和50℃时蔗糖有较高的合成通量,乳酸也在8℃时有较高的代谢通量,所以8℃是较好的贮藏温度。这为从代谢的角度深入研究果实的贮藏,延长果蔬的贮藏寿命提供参考。      

不同方法降解绿茶渣制备水溶性还原糖

为进一步开发利用茶渣中的多糖类物质,以绿茶水提之后的茶渣为原料,以水溶性还原糖得率为考察指标,在优化筛选辐照降解、碱降解、酸降解制备水溶性还原糖的基础上,探讨辐照预处理+碱降解+酸降解绿茶渣制备水溶性还原糖的效果。结果表明,辐照降解在辐照吸收量为1 200kGy的降解效果最佳,水溶性还原糖得率为4.13%;碱降解的最佳工艺组合为0.05mol/L氢氧化钠于90℃下降解1h,水溶性还原糖得率为2.08%;酸降解的最佳工艺组合为9%硝酸于100℃下降解2h,水溶性还原糖得率为10.57%;辐照预处理+碱降解+酸降解的最佳工艺组合为先将茶渣进行1 000kGy剂量的辐照降解,然后采用最佳碱降解工艺组合进行降解,再采用最佳酸降解工艺组合进行降解,水溶性还原糖得率为13.18%,说明1 000kGy辐照预处理+最佳碱降解+最佳酸降解的组合工艺是利用绿茶渣制备水溶性还原糖的最优工艺技术。     

Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review

The potential health effects of cocoa flavanols are well described. Ranging from reducing risk of developing type 2 diabetes and cardiovascular disease at population levels, moderating disease risk factors including endothelial function and lipid metabolism in clinical trials and mechanistic studies in laboratory studies highlighting target tissues and pathways. However, translating these benefits into public health messages is problematic, due to the high energy and sugar content of many cocoa products, including chocolate. This review considered the role of sugar in cocoa products, what are its physiological effects on bioavailability and bioactivity? Considering, then how cocoa products can be reformulated to reduce sugar intake, and the likely effects on beneficial effects of cocoa flavanols and consumer preferences. Ultimately, although interesting physiological effects are seen with cocoa flavanols, their use as a disease‐modifying commodities may be limited the effect such products may have within an individual's and populations overall dietary patterns.     

Impact of compression,physical aging,and freezing rate on the crystallization characteristics of an amorphous sugar matrix

Amorphous matrices made up of sugar molecules, are frequently used in food and pharmaceutical industries. A drawback to their use is that they are susceptible to collapse, as a result of water uptake and an increase in temperature and subsequently crystallize. Herein, the crystallization characteristics of amorphous sugar (sucrose and α-lactose) preparations were analyzed, with the purpose of obtaining knowledge that could lead to the prediction of how long the amorphous state is retained under various conditions. The impact of compression, physical aging and freezing rate on the induction period (t_ind) for crystallization were examined. Freeze-dried sugar samples were compressed at 74 or 443 MPa (5 min) and then rehumidified at specified RHs. Some freeze-dried sucrose samples were physically aged, and alternatively freeze-drying was conducted under different conditions. The isothermal crystallization of the prepared samples at different temperatures (T), the glass transition and the crystallization temperature (T_cry) were measured, using differential scanning calorimetry. The compression markedly decreased the t_ind, while significantly lowered the hygroscopicity. Physical aging and slower-freezing also shortened the t_ind. The t_ind was found to be correlated exclusively with (T_cry–T), regardless of rehumidification, compression, sugar type, physical aging and freezing rate in the freeze-drying process.     

胺基螯合蔗渣纤维素对模拟废水中Cu2+的吸附

从pH值、温度、时间及Cu2+初始质量浓度几个方面研究了自制胺基螯合蔗渣纤维素对模拟的重金属废水中Cu2+吸附性能的影响.实验结果表明,随着pH值、Cu2初始质量浓度增大,蔗渣纤维素上Cu2+吸附量增大.当吸附25 min后,胺基螯合蔗渣纤维素对Cu2+的吸附基本达到饱和.对Cu2+吸附动力学进行了研究,证明胺基螯合蔗渣纤维素对Cu2+的吸附结果符合Lagrange二级动力学模型.绘制胺基螯合蔗渣纤维素的吸附等温线,利用Langmuir和Freundlich等温吸附方程对实验数据进行拟合,证明胺基螯合蔗渣纤维素对Cu2+的吸附较符合Langmuir吸附等温线.     

甘蔗渣在烤烟漂浮育苗中的应用研究

以新鲜甘蔗渣为主要材料,研究了烤烟漂浮育苗基质配制技术。结果表明,添加复合肥和钙镁磷肥堆沤甘蔗渣腐熟速度较快,沤制7个月C/N值由182.35降至26.58。采用堆沤65%腐熟甘蔗渣 25%膨化珍珠岩 10%煤渣(磨成粉过3mm孔径筛)配制烤烟漂浮育苗基质,能使烤烟较好地出苗、生长和成苗,大田生长发育也优于其他方式育出的烟苗。     

工艺条件对鸡汤品质影响的研究

以鸡汤中粗蛋白、粗脂肪和总糖含量为指标,通过单因素实验研究最佳加工工艺,以蛋白溶出量为指标,通过正交实验得到优化的工艺为制汤温度118℃,料水比例为1∶4(w/v),制汤时间为150min,在此最佳条件下,鸡汤中的粗蛋白含量达到9.39g/100mL。      

碳源对出芽短梗霉发酵生产普鲁兰多糖的影响

原糖发酵生产普鲁兰多糖对于蔗糖的深加工具有重要意义。本研究考察了不同碳源底物对出芽短梗霉(Aureobasidium pullulans)发酵生产普鲁兰多糖的影响。结果表明,原糖发酵生产的普鲁兰多糖产量要比白砂糖、葡萄糖和淀粉高16%~53%,且多糖颜色较浅;通过正交试验优化后,发酵培养基的普鲁兰多糖产量可以达到12.39 g/L,多糖转化率可以达到26.65%。     

甘蔗渣综合利用分析

本文综述了广西甘蔗渣的利用现状，在此基础上做出了相应的效益分析，同时展望了广西甘蔗渣综合利用的前景。