应用均匀设计和响应面分析优化马铃薯渣发酵蛋白饲料的工艺

研究以马铃薯渣为主要原料,通过均匀设计得到发酵工艺对发酵产物中粗蛋白质和真蛋白质含量影响较大的3个因素及取值范围;再通过响应面分析对马铃薯渣蛋白饲料的发酵工艺进行优化,得出最佳的发酵工艺为:培养基水分150％,糖化时间30 min;糖化温度30℃,发酵时间42 h,发酵温度30℃,酶添加量4％.发酵产品中粗蛋白质、真蛋白质质量分数较发酵前分别提高180.28％、156.19％.     

红薯叶苋菜复合饮料的研究

通过对红薯叶和苋菜原料配比、浸提条件、护色、调配等的研究，选择出最佳实验配比方案；红薯叶：苋菜为4：3，红薯叶浸提时间为3h，苋菜浸提时间为2h，柠檬酸为0．01％，蔗糖为7．0％，抗异坏血酸钠为0.2％。最终生产出了色、香、味俱佳的具有保健功能的天然红薯叶苋菜复合饮料。     

复合保鲜剂结合MAP对鲜切茄子贮藏品质的影响

为延长鲜切茄子的保鲜时间,研究单一气调包装(2%CO2+5%O2+93%N2)和保鲜液(1.5%壳聚糖+1%抗坏血酸+1%氯化钙+2%柠檬酸)结合气调包装对鲜切茄子品质的影响。以感官评分、褐变度、硬度、多酚氧化酶(PPO)活性和细菌总数为指标,分析鲜切茄子于(10±1)℃下贮藏8d内的品质变化。结果表明:贮藏8d后,对照组样品的L*值、硬度、PPO酶活性和细菌总数分别为75.66、7.41kg/cm2、68.77U/(min·g)和5.52lg CFU/g,而经保鲜液结合气调包装的鲜切茄子各指标分别为82.51、10.05kg/cm2、23.70U/(min·g)和2.87lg CFU/g。气调包装能够抑制鲜切茄子的褐变、萎蔫等感官品质的下降,并抑制PPO活性的增加和细菌的生长繁殖,尤其在结合保鲜液处理后效果更加明显,贮藏8d仍保持较好的品质。     

The Effect of Antibrowning Agents on Inhibition of Potato Browning,Volatile Organic Compound Profile,and Microbial Inhibition

Abstract: Burbank and Norkotah potato slices were dipped into 3% sodium acid sulfate (SAS), citric acid (CA), sodium erythorbate (SE), malic acid (MA), sodium acid pyrophosphate (SAPP), or a combination of SAS‐CA‐SE. Browning by polyphenol oxidase (PPO) obtained from potato extract with 0.04 to 0.016 g/mL of antibrowning solutions at pH 2.0 to 6.9 were measured by UV‐Vis spectroscopy. The color of slices dipped in antibrowning solutions at pHs 2 to 7 and stored at 4 °C for 15 d was measured every 5 d by colorimeter. Headspace analysis of volatiles in raw and cooked potato samples was performed by selected ion flow tube mass spectrometer (SIFT‐MS) and soft independent modelling by class analogy (SIMCA) analysis of the calculated odor activity values (OAV) determined interclass distances. Microbial growth was measured at 15 d. At unadjusted pHs (1.1 to 7.1), the PPO browning of the control and samples with SAPP was not significantly different, SAS, CA, and MA produced some inhibition and SE and SAS‐CA‐SE prevented browning. At pH 5 to 7, only SE and SAS‐CA‐SE were effective browning inhibitors. Based on the color of potato slices, SE was the most effective at pH 2 to 7, but SAS was most effective at unadjusted pH. Cooking increased volatile levels in the treated potatoes and decreased differences between volatile profiles. Differences between cooked samples may not be noticeable by the consumer because volatiles with high discriminating powers have low OAVs. SAS, CA, and SAS‐CA‐SE treatments inhibited microbial growth but SAPP, control, and SE did not, most likely due to pH. Practical Application: Antibrowning agents inhibit polyphenol oxidase, increasing shelf life and consumer acceptability of processed raw potato products by preserving the color. Their effectiveness was shown to be mainly due to a pH effect, except SE, which was not pH dependent. MA, CA, and SAS‐CA‐SE are better acidulants for inhibition of color change as well as growth of spoilage bacteria, yeast, and mold than SAPP, the industry standard.     

Flow behaviour of carrot puree: modelling the influence of time,temperature and potato flakes addition

Rheological properties of carrot puree were investigated in the 1–1000 s^?1 shear rate range with the objective of modelling the influence of time, temperature and addition of potato flakes on the flow behaviour. Carrot puree exhibited a shear‐thinning behaviour that was well described by the Ostwald‐de Waele (Power Law) model with a flow behaviour index of 0.34 (±0.02) at 20 °C. The time‐dependent behaviour was characterised by a second‐order Structural Kinetic Model. The decay of the structural parameter with time was found to be independent of shear rate. The Arrhenius model was used to explain the effect of temperature in the range from 4 to 60 °C. The dry matter was increased by adding potato flakes (0–5%). A power law model (for the concentration) and the Arrhenius relationship (for the temperature) were combined to simultaneously describe the effects of temperature and concentration. This study provides essential data for equipment and process design.     

N,N′-alkylated Imidazolium-Derivatives Act as Quorum-Sensing Inhibitors Targeting the Pectobacterium atrosepticum-Induced Symptoms on Potato Tubers

Bacteria belonging to the Pectobacterium genus are the causative agents of the blackleg and soft-rot diseases that affect potato plants and tubers worldwide. In Pectobacterium, the expression of the virulence genes is controlled by quorum-sensing (QS) and N-acylhomoserine lactones (AHLs). In this work, we screened a chemical library of QS-inhibitors (QSIs) and AHL-analogs to find novel QSIs targeting the virulence of Pectobacterium. Four N,N′-bisalkylated imidazolium salts were identified as QSIs; they were active at the μM range. In potato tuber assays, two of them were able to decrease the severity of the symptoms provoked by P. atrosepticum. This work extends the range of the QSIs acting on the Pectobacterium-induced soft-rot disease.     

薯干原料粗淀粉含量的快速测定

探讨了用１∶４硫酸溶液水解薯干淀粉的快速测定法，并与传统法比较。认为快速法作为指导生产实际的测定方法，具有一定的应用价值。     

Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

ABSTRACT The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so that water holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability.     

Acrylamide in Romanian food using HPLC-UV and a health risk assessment

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.