Protein content variation in a pure line faba bean (Vicia faba) collection

A set of 840 pure line faba beans (Vicia faba L) derived by a process of cyclic single plant selection from 1979 to 1985 was used for this study. Mean content of protein was 240 g kg^?1 with a standard deviation of 18 g kg^?1 and a range of 180 to 310 g kg^?1. For eight subregional groups (Nile Valley, West Asia, Northern Europe, Southern Europe, Eastern Europe, North Africa, Ethiopia and the Indian subcontinent) and for a large and small grouping, the means and ranges of protein content were similar. There were no significant correlations between protein content and seed yield or its components. This resulted in a strong correlation (significant at P < 0.01) between seed yield and protein yield (r = 0-98), supporting the hypothesis that the optimal way to increase sustainable protein yield per hectare is to increase and stabilise seed yield.     

Chemoenzymatic synthesis of structured triacylglycerols with conjugated linoleic acids (CLA) in central position

A chemoenzymatic process for the production of structured triacylglycerols (TAG) containing CLA at sn2 position and lauric acid at external ones is proposed. First, castor bean oil was chemically dehydrated and isomerised to obtain a new modified oil with very high proportion of CLA (>95%). Then, this new oil was used for enzymatic transesterification allowing the grafting of lauric acid at external positions of the TAG backbone by using 1,3 regioselective enzymes. Among these, Aspergillus niger lipase was not satisfactory giving very low lauroyl incorporation (<5%) On the contrary, lipases from Thermomyces lanuginosa (Lipozyme TL IM) and from Carica papaya latex allowed good reaction yields. The effect of the type of acyl donor was studied. With alkyl esters T. lanuginosa lipase provided a final incorporation of 58.9% after 72 h corresponding to 88.4% transesterification yield. Concerning C. papaya lipase, incorporation of lauroyl residues was lower than Lipozyme TL IM. This lipase exhibited higher performance with lauric acid accounting for 44.7% lauroyl incorporation at the end of reaction for a 67.1% transesterification yield. The effect of the substrates mole ratio was also evaluated. It was observed that a 1:3 TAG/acyl donor mole ratio was the most efficient for both lipases. Finally, fatty acids regiodistribution of the newly formed structured TAG was determined. With Lipozyme TL IM, the proportion of lauric acid incorporated at the sn2 position did not exceed 5.4% after 72 h while with C. papaya lipase a more pronounced incorporation of lauroyl residues at the central position (8.8%) was observed.     

荞麦绿豆蛋白饮料的研制

以杂粮中的荞麦和绿豆为原料,以感官评定和稳定性为指标,确定出苦荞绿豆奶饮料的生产工艺配方和主要工艺参数,并对饮料中功能性成分芦丁含量进行了测定。     

小豆内生真菌的筛选鉴定及其产玉米赤霉烯酮的可能性探究

玉米赤霉烯酮(zearalenone,ZEN)是目前全球范围污染谷物最广泛的霉菌毒素之一,对人体和动物健康都会产生极大威胁,目前从市售小豆检测到ZEN。【目的】筛选暴露ZEN的小豆内生真菌,结合经典方法和分子生物学方法鉴定所筛选内生真菌,并探索菌株潜在的ZEN产生风险。【方法】以暴露ZEN的小豆为样本,将分离纯化后的内生真菌进行经典形态观察;同时扩增真菌核糖体保守序列ITS1、ITS4,镰刀菌特异基因序列FU1、FU2确定小豆中镰刀菌种属,同时通过ZEN玉米赤霉烯酮产毒控制基因pks13进行PCR扩增,分析菌株ZEN合成的潜在风险。【结果】鉴别出3株镰刀菌,其中2株初步鉴定为砖红镰刀菌(Fusarium lateritium)、1株为花腐镰刀菌(Fusarium napiforme),未检测出ZEN合成关键基因;1株玛利节菱孢霉(Arthrinium marii),分子检测具有产ZEN玉米赤霉烯酮毒素的可能性。将以上4株菌分别回接至ZEN的产毒培养基,LC-MS/MS法未检测出ZEN毒素。【结论】暴露ZEN的小豆具有内生镰刀菌,存在可能产ZEN的内生节菱孢霉;回接培养基未检测到ZEN,但不排除小豆产生ZEN的风险。     

Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry

In order to elucidate the nature of different odor-emission sources in the food industry, odor-active pollutants of the exhaust air in the cooling gases from coffee bean roasting, the exhaust air of fish meal production, and the exhaust air of swine breeding were investigated. Knowledge of what pollutants are present in the odor emission and are responsible for the malodor is vital to the development of suitable adsorbers/absorbers and filters, and combinations of the same. Therefore, the objective of these investigations was to identify and evaluate the characteristic impact of compounds in the exhaust air of these odor-emission sources. The volatile compounds were collected by using a microprocessor-controlled gas sampler through sorbent tubes of Tenax TA. The adsorbed compounds were analyzed by thermal desorption into a cryotrap and subsequent gas chromatography separation, followed by simultaneous olfactometry and mass spectrometry. In cooling gases of the coffee bean roasting numerous compounds (up to 100) were identified of which only 22 were important for the characteristic odor. These compounds were aldehydes (2-methyl propanal, 2- and 3-methyl butanal, 2-furancarboxyaldehyde, 5-methyl-2-furancarboxyaldehyde), diketones (2,3-butandione, 2,3-pentandione), pyrazines, pyridine, acetic acid, and furanmethanol. Other compounds with low concentrations but with a very low odor threshold and, therefore, important for the total odor were 3-methyl butanoic acid and guaiacol. Up to 50 compounds were identified in the exhaust air of fish meal production, the most significant of these being trimethylamine. Trimethylamine, with a very low odor threshold (0.0025 g/l air) and the highest content (up to 60% in the total ion chromatogram, more than 100 g/l) in the exhaust air of fish meal production, was responsible for the characteristic fishy odor. Beside trimethylamine only a few compounds, e.g., sulfides (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide), aldehydes (2-methyl propanal, 2- and 3-methyl butanal), ethanol, and guaiacol, played a secondary role for the total odor. In the exhaust air of the pig house up to 50 compounds were identified. Beside ammonia, the most important odor-active compounds were various carboxylic acids (acetic acid, butanoic acid, 3-methyl butanoic acid), sulfides (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide), trimethylamine, and the intensive odor-active p-cresol and 4-ethylphenol.     

油炸蚕豆工艺研究

本研究通过对蚕豆油炸加工工艺中蚕豆水分含量、糊化温度、油炸温度及时间、淀粉老化度等参数的探讨，为制作香脆可口的油炸蚕豆加工工艺提供依据．     

超高效液相色谱-串联质谱法测定豆芽中7种药物残留

建立了甲醇超声提取,分散固相萃取净化技术（QuEChERS）净化,超高效液相色谱-串联三重四极杆质谱（UPLC-MS/MS）检测豆芽中7种药物（咪鲜胺、头孢氨苄、诺氟沙星、6-苄氨基嘌呤、赤霉酸、2,4-二氯苯氧乙酸和4-氯苯氧乙酸）残留的方法。样品用含0.1%甲酸的甲醇溶液超声提取,QuEChERS（PSA+C18）净化,在UPLC-MS/MS的电喷雾正、负离子分段扫描和多反应监测（MRM）模式下检测,以保留时间和特征离子对定性,外标法定量。结果表明,7种待测物在0.4~100 μg/L范围内线性关系良好;方法定量限（S/N=10）为2.0~5.0 μg/kg;添加水平为2.0~50 μg/kg时,平均回收率在80.7%~115%之间;相对标准偏差（RSD,n=6）为2.6%~13.5%。本方法具有前处理简单、结果准确、回收率高等特点,可以应用于豆芽中7种药物残留的日常监测。     

Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time

BACKGROUND: Cooking time decreases when beans are soaked first. However, the molecular basis of this decrease remains unclear. To determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. Two cultivars and one breeding line were studied. RESULTS: Soaking increased the activity of the cell wall enzymes rhamnogalacturonase, galactanase and polygalacturonase. Their activity in the cell wall was detected as changes in chemical composition of pectic polysaccharides. Rhamnose content decreased but galactose and uronic acid contents increased in the polysaccharides of soaked beans. A decrease in the average molecular weight of the pectin fraction was induced during soaking. The decrease in rhamnose and the polygalacturonase activity were associated (r = 0.933, P = 0.01, and r = 0.725, P = 0.01, respectively) with shorter cooking time after soaking. CONCLUSION: Pectic cell wall enzymes are responsible for the changes in rhamnogalacturonan I and polygalacturonan induced during soaking and constitute the biochemical factors that give bean cell walls new polysaccharide arrangements. Rhamnogalacturonan I is dispersed throughout the entire cell wall and interacts with cellulose and hemicellulose fibres, resulting in a higher rate of pectic polysaccharide thermosolubility and, therefore, a shorter cooking time. Copyright © 2011 Society of Chemical Industry     

蚕豆淀粉湿法分离中浸泡条件的选择

探讨了湿法分离蚕豆淀粉中不同浸泡条件对淀粉得率的影响，并通过正交试验对不同浸泡剂的浸泡温度、时间和浓度进行筛选。结果表明：适合蚕豆淀粉分离的浸泡条件是：25℃下在pH=10的氢氧化钙溶液中浸泡90min，淀粉得率为67．84％。