复水时间对干制铁核桃雄花营养品质及抗氧化活性的影响

本文研究了复水时间对干制核桃雄花主要营养成分、矿质元素、氨基酸、抗氧化活性物质含量及抗氧化活性的影响。结果表明:干制核桃雄花复水时间应控制在10 min时能较好地维持其较高的营养品质和抗氧化活性;短时间(10 min)的复水对干制核桃雄花脂肪、淀粉及部分氨基酸(Glu、Tyr、Lyr和Pro)等大分子化合物含量影响较小;随复水时间延长,干制核桃雄花中各种常规营养成分,除钙和镁元素外的7种矿质元素,17种氨基酸以及抗氧化活性物质的含量均呈不同程度的下降趋势,且下降速率增大。从营养品质及抗氧化活性的保持程度来看干制核桃雄花的最佳复水时间为10 min。该研究为科学利用资源丰富的核桃雄花提供技术和理论依据。     

乳酸菌发酵剂对杂粮面团及馒头品质的影响

为研究混合乳酸菌发酵对杂粮面团及馒头品质的影响,将黄豌豆粉、莜麦粉、谷朊粉及燕麦β-葡聚糖（oatmeal β-glucan,OBG）复配成杂粮粉基质,利用直投式混合乳酸菌发酵剂发酵面团制作馒头。探究乳酸菌在面团中的酸化能力,分析杂粮面团中OBG、抗性淀粉（resistant starch,RS）和游离氨基酸含量的变化以及面团的微观结构变化,并对发酵前后的杂粮馒头和小麦粉馒头进行品质及营养特性比较。结果表明,在发酵杂粮面团中乳酸菌酸化能力强,发酵24 h后乳酸和乙酸质量浓度分别达到24.85、8.98 mg/mL。与未发酵的杂粮面团相比,乳酸菌发酵杂粮面团中OBG含量下降32.56%,RS含量上升32.88%,游离氨基酸总量提升至1.46倍,氨基酸组成模式更优,部分蛋白质和纤维素发生降解,面筋网络结构更加紧密且连续。在营养方面,乳酸菌发酵前后的杂粮馒头膳食纤维质量分数均高于6%,蛋白质质量分数分别为40.35%和38.38%,属于高纤维高蛋白食品,显著优于小麦粉馒头。乳酸菌发酵杂粮馒头具有更高的体外蛋白消化率和比容,且乳酸菌发酵杂粮馒头感官评价总评分显著高于未发酵杂粮馒头,整体可接受度...     

分段热加工对薏米营养与功能成分的影响

以蒸煮、干燥、喷爆和油炸4 个工序加工膨化型薏米休闲食品,对比分析薏米在分段热加工过程中营养与功能成分的动态变化。结果表明：分段热加工过程中,薏米营养与功能成分逐级递减（P＜0.05）。其中,喷爆工序对薏米营养与功能成分破坏最大;精薏米灰分、蛋白质、脂肪、淀粉、粗纤维、碳水化合物等营养素损失量显著高于糙薏米（P＜0.05）;糙薏米的主要功能成分黄酮、薏苡酯的损失率比精薏米分别低19.39%、10.12%。因此,作为功能食品原料,糙薏米比精薏米更具有营养价值和保健功能。     

米根霉发酵对脱脂薏米麸皮营养组成及抗氧化活性的影响

研究米根霉发酵对脱脂薏米麸皮游离氨基酸、多肽、多酚、黄酮、酚类物质组成及抗氧化活性的影响.结果表明,脱脂薏米麸皮在发酵过程中总游离氨基酸含量逐渐增加,低分子量多肽比例逐渐提高.脱脂薏米麸皮的游离型多酚和黄酮含量在发酵过程中呈逐渐上升的趋势,72 h后分别较发酵前提高了111.7％和168.6％(P＜0.05),而结合型...     

玉米污染产黄曲霉毒素真菌后营养成分变化的研究

为探讨霉菌污染玉米主要营养成分的变化,利用霉菌污染模拟体系,用产黄曲霉毒素真菌孢子悬浮液处理玉米先玉335和纪元1号7 d。结果表明,产黄曲霉毒素真菌污染后,两个品种玉米的蛋白质含量都降低,氨基酸的总含量也降低。但脂肪含量的变化及总糖含量的变化与品种有关,先玉335的脂肪含量不变,总糖含量增加了38.5%;纪元1号脂肪含量与对照相比降低32.2%,总糖含量降低了44.8%。霉菌污染使两个品种的玉米VA含量都降低,VE和VB2含量都增加,VB1的含量变化与品种有关。霉菌污染玉米会引起营养成分不同程度的变化,这种变化与品种有关,需要进行营养成分和安全性的评价后分级使用。     

不同品种绵羊肉品质比较与分析

为研究不同绵羊品种的肉品质,以藏羊、乌珠穆沁羊、湖羊为研究对象,参考国标测定其基本物理指标、营养成分、氨基酸和脂肪酸,并进行分析比较。结果表明,藏羊肉熟肉率为64. 74%,极显著高于乌珠穆沁羊肉(P <0. 01),蛋白质含量最高,为19. 45%;乌珠穆沁羊肉剪切力为61. 03 N,极显著高于其他2种羊肉(P <0. 01),水分含量最高为76. 42%;湖羊肉中灰分含量、脂肪含量极显著高于藏羊肉和乌珠穆沁羊肉(P <0. 01)。藏羊肉、乌珠穆沁羊肉和湖羊肉中必需氨基酸占总氨基酸的比例分别为41. 41%、39. 90%和40. 59%,其中藏羊肉更接近标准蛋白氨基酸指数。藏羊肉、乌珠穆沁羊肉和湖羊肉中饱和脂肪酸/不饱和脂肪酸分别为0. 85、1. 07、0. 88,均接近于营养协会推荐人体摄入脂肪酸的组成比例1∶1。结果显示,藏羊肉在食用品质、营养品质以及氨基酸和脂肪酸的构成比例等方面都表现出较好的品质。     

Teff (Eragrostis tef) processing,utilization and future opportunities: a review

The demand for food production has been constantly increasing due to rising population. In developed countries, for example, the emergence of regional production of old grains that are rarely utilized, along with the production of commonly consumed grains, has gained importance in recent years. These grains, known collectively as ancient or heirloom grains, have offered both farmers and consumers novel ways of cultivation and products with interesting taste, characteristics and nutritional value. Among the 30 000 plant species known, only five cereals currently provide more than 50% of the world's energy intake – bread wheat (Triticum aestivum), rice (Oryza sativa), sorghum (Sorghum bicolor), millets (Panicum sp.) and maize (Zea mays). The excessive utilization of these selected species has a great potential to cause genetic losses and difficulty in bridging future agricultural demands. Teff (Eragrostis tef), an ancient grain extensively cultivated in countries like Eritrea and Ethiopia, provides promising alternatives for new food uses since its nutritional value is significantly higher than most others cereal grains. The absence of gluten allows flexibility in food utilization since it can be directly substituted to gluten-containing products. The grain also offers an excellent balance of essential amino acids and minerals, which can fulfil the recommended daily intake and eliminates the need for fortification and enrichment. This review provides a general overview of the physical properties and nutritional composition of teff grains related to processing and applications in the food and feed industries. The current status of teff utilization, as well as the challenges in production and commercialization, and future opportunities is presented and discussed.     

中式烹调及模拟餐饮配送过程中青椒品质的变化

为观测青椒在中式烹调及餐饮配送过程中品质的变化,确定最佳配送时间,本文以青椒为原料,传统菜品"虎皮青椒"制作过程为烹饪方法,研究了青椒在烹饪前后以及模拟配送1、15、30和45 min时的品质变化。结果表明:与鲜样相比,烹调后1 min,尖椒的Vc含量无显著变化,而总酚及抗氧化活性显著增加;放置15 min可保证良好的感官和营养品质;放置30 min感官得分仍大于3分,整体可接受,但营养品质有所下降;放置45 min感官得分小于3分,不可接受,营养品质较30 min相比无显著下降。因此,烹调后立即食用,青椒Vc含量没有显著损失,总酚、抗氧化活性显著增高,利于人们对其营养物质的摄入;30 min内配送可保证青椒较好的感官品质,营养物质含量保持在较高水平,因此,建议以青椒为原料的餐饮配送时间不宜超过30 min。     

甘油二酯的代谢机制及营养功能研究进展

油脂是人体主要的三大营养素之一,合理膳食油脂对人体供能、提升免疫功能、维持神经和生理活性提供了保障。甘油三酯(TAG)作为食用油脂主要成分,在消化代谢后容易转化为储能脂肪,使机体负担较大。甘油二酯(DAG)是一种天然TAG替代脂,被证明具有多种营养功能。旨在为DAG作为新型健康油脂的应用提供理论基础,综述了DAG的代谢机制以及DAG主要的营养功能。DAG具有和TAG相似的理化性质,由于代谢途径与TAG的差异以及可以调控与脂肪氧化相关基因的表达,使DAG具有促进脂肪氧化、抑制体质量增加、降低内脏脂肪含量、改善血清胆固醇、调节血糖、降低血脂等多种功能。DAG的摄入可有效降低代谢综合征和心血管疾病发生的风险。     

Global distribution,toxicity to humans and animals,biodegradation, and nutritional mitigation of deoxynivalenol: A review

Deoxynivalenol (DON) is one of the main types of B trichothecenes, and it causes health-related issues in humans and animals and imposes considerable challenges to food and feed safety globally each year. This review investigates the global hazards of DON, describes the occurrence of DON in food and feed in different countries, and systematically uncovers the mechanisms of the various toxic effects of DON. For DON pollution, many treatments have been reported on the degradation of DON, and each of the treatments has different degradation efficacies and degrades DON by a distinct mechanism. These treatments include physical, chemical, and biological methods and mitigation strategies. Biodegradation methods include microorganisms, enzymes, and biological antifungal agents, which are of great research significance in food processing because of their high efficiency, low environmental hazards, and drug resistance. And we also reviewed the mechanisms of biodegradation methods of DON, the adsorption and antagonism effects of microorganisms, and the different chemical transformation mechanisms of enzymes. Moreover, nutritional mitigation including common nutrients (amino acids, fatty acids, vitamins, and microelements) and plant extracts was discussed in this review, and the mitigation mechanism of DON toxicity was elaborated from the biochemical point of view. These findings help explore various approaches to achieve the best efficiency and applicability, overcome DON pollution worldwide, ensure the sustainability and safety of food processing, and explore potential therapeutic options with the ability to reduce the deleterious effects of DON in humans and animals.