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1.
The physicochemical and functional properties of convection oven- and freeze-dried gluten meals of two corn varieties were evaluated. The physicochemical properties (water solubility index, water absorption index, Hunter color parameters, and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, protein solubility, and emulsification properties) of convection-oven and freeze-dried corn gluten meals were compared with each other and soy flour. Freeze-dried corn gluten meals was observed to have lower bulk density (0.244-0.263 kg/m3) and was lighter in color (high L and ΔE) compared to their counterpart convection oven-dried gluten meals. Freeze-dried gluten meals from both corn varieties showed significantly higher oil absorption, water absorption, pH, emulsification, and protein solubility compared to oven-dried corn gluten meals. The gluten meals from both corn varieties had lower water absorption and bulk density but higher oil absorption than soy flour, suggesting the hydrophobic nature of corn proteins. Corn gluten meals formed thin (pourable) emulsions compared to soy flour emulsions, which were thick salad dressing type. Freeze- and convection oven-dried corn gluten meals showed significantly lower protein solubility measured at different pH than soy flour. 相似文献
2.
Rodrigo Brquez Mario Espinoza Rodrigo Ormeo 《Journal of the science of food and agriculture》1994,66(2):181-186
Total volatile basic nitrogen (TVB-N) as a measure of protein degradation and total microbial counts or stored raw mackerel (Trachurus murphy), which had been treated with chemical preservatives, were compared with the TVB-N and microbial counts of untreated fish. In unpreserved fish, decomposition of fish protein was rapid. Treatment of mackerel with acetic (1000-5000 μg kg?1), which was the most effective of the parameters studied, approximately halved the rate of increase in TVB-N compared with the untreated samples. Changes in the total microbial counts presented a similar trend. 相似文献
3.
Fracture Intensity Distributions during Compression of Puffed Corn Meal Extrudates: Method for Quantifying Fracturability 总被引:1,自引:0,他引:1
The distribution of fracture intensities occurring during compression of puffed corn meal extrudates was described using an exponential function, and parameters from that analysis were used as fracturability indices. Since “jagged” or oscillating stress-strain functions are typical for porous and brittle materials, fracture intensities were determined by measuring the abrupt, sequential reductions in stress produced during compression. Both distribution exponent and cumulative fracture stress correlated strongly with fracturability measured by other techniques, including fractal and Fourier analysis of stress-strain functions. Distribution parameters also indicated textural differences due to process parameters (structural modification through addition of different levels of sucrose) and storage conditions (equilibration at various relative humidities). 相似文献
4.
Students (N = 167) from the 4th, 8th, and 11th grades sorted meals, listed on individual cards, according to whether they would or would not eat them. Students were told to either consider eating the meals at home or at school. Forty-two different meals were selected from a pool of unique meals created by students in a previous study. The meals differed in head component, the presence or absence of vegetables, and the number of different foodstuffs. On average, approximately half of the meals were deemed acceptable, but older students accepted more meals than younger ones, boys accepted more meals than girls, and meals to be consumed at home were accepted more than those to be consumed at school. In addition, students tended to accept meals comprised of a small number of foodstuffs that did not contain vegetables. The also chose more meat-based meals over those containing fish or soup. These results suggest that students have rather unique food preferences that do not correspond well with nutritional standards. In order to address this problem we recommended that students be given more good choices in the school cafeteria through the introduction of a two-meal system and salad bars. 相似文献
5.
A model warehouse with carefully regulated environmental conditions was used to study the behavior of adult Indian meal moths during commodity infestation. Sequences of moth distributions in the warehouse, calculated by spatial analysis, clearly showed the coordinated movements of moth populations from eclosion to death. Many facets of adult behavior in a warehouse were coordinated with the photoperiod. Adult moths emerged at the end of a photophase and fairly rapidly moved to the walls and, to a lesser extent, to the undersides of the commodity pallets. Most females are mated in the first 24 h after emergence, largely during the scotophase. Air circulation within the warehouse probably compromised pheromone-directed guidance of males to females, although pheromones may still have a major role in regulating other aspects of male mating behavior. When mating subsided, many of the males flew upwind to the air circulating unit, but only during the photophases. The females moved to the return air side of the warehouse and then migrated towards the same end as the males, but only during the scotophases. They moved from pallet to pallet largely by walking on the warehouse floor and laid eggs in or on the cups of commodity. Direct oviposition on the commodity during the infestation period was lower than expected, probably because commodity odors were dissipated by air circulation and did not provide appropriate orientation. At 144 h after emergence, 90% of the moth population had died. 相似文献
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8.
Further compositional analyses of flax: Mucilage,trypsin inhibitors and hydrocyanic acid 总被引:2,自引:0,他引:2
R. S. Bhatty 《Journal of the American Oil Chemists' Society》1993,70(9):899-904
Registered Canadian cultivars of flax, and laboratory-prepared and commercially obtained samples of linseed meal (LM), were
used to determine extract viscosity and mucilage, trypsin inhibitors and hydrocyanic acid (HCN) concentrations. The mucilage
readily leached out from the seed coat (hull) fragments soaked in water, leaving behind pentagon-shaped cells that could be
seen clearly in scanning electron micrographs. Extract viscosity significantly varied in the laboratory-prepared (23–48 cS)
and commercially obtained (30–68 cS) samples of LM and may be used to obtain an indirect, qualitative estimate of flax mucilage.
Mucilage was extracted from whole seed in 5.0–5.3% yields and contained 20–24% protein (about 10% ash and 30% total carbohydrates).
Laboratory-prepared LM (raw) contained 42–51 units of trypsin inhibitor activity, commercially obtained samples, 14–37 units,
and raw rapeseed and soybean meals, 99 and 1650 units, respectively. Picric acid tests (qualitative) showed only traces of
HCN in ten cultivars of freshly ground flax. The acid silver nitrate titration procedure measured HCN quantitatively, but
showed its presence only in three of the five cultivars investigated. HCN was conveniently measured by a colorimetric procedure
(barbituric acidpyridine reaction), which may be used to screen flax cultivars. HCN content of flax was significantly influenced
by environments (growth location and season) and, to a less extent, by cultivar. 相似文献
9.
以玉米黄粉酶解液为氮源应用于黄原胶发酵培养基,探讨了蛋白酶种类、玉米黄粉酶解液添加量和酶添加量等因素对其发酵黄原胶粘度和产胶率的影响,并优化了复配氮源的种类及其复配比例。结果表明,碱性蛋白酶水解液作为氮源发酵黄原胶的粘度和产胶率优于其它蛋白酶解液;当酶解液添加量为6%、碱性蛋白酶添加量为8kU时,发酵黄原胶的粘度和产胶率可以达到4235cp和24.4g/L。大豆蛋白与玉米黄粉酶解液复配效果优于与棉籽粉、豆粕粉、花生粉的复配;玉米黄粉酶解液与大豆蛋白复配比为3:7时,发酵黄原胶的粘度和产胶率可以达到5833cp和32.4g/L,与单独以大豆蛋白为氮源无明显差异。本研究为提高玉米黄粉资源利用率、降低黄原胶的发酵生产成本提供了新思路。 相似文献
10.