复合菌与复合酶联合处理对大豆皮营养成分及品质的影响

[背景]大豆皮纤维含量较高,而且含有多种抗营养因子如脲酶和抗原蛋白等,限制了大豆皮的利用.[目的]通过菌酶联合处理以进一步降低大豆皮中的纤维和抗营养因子含量,利用此方法在实验室进行大豆皮的袋装处理,评价大豆皮的营养价值及品质,为大豆皮的产业化利用奠定基础.[方法]实验分为4组,对照组(未经菌株发酵和酶解处理的大豆皮)、...     

"欧美哺乳动物学术讨论会"简介

ＴＨＥＢＲＩＥＦＩＮＴＲＯＤＵＣＴＩＯＮＯＦＥＵＲＯＰＥＡＮＤＡＭＥＲＩＣＡＭＡＭＭＡＬＩＡＮＣＯＮＧＲＥＳＳ１９９８年７月１９～２４日在西班牙圣地亚哥的贡普斯特拉召开的欧美哺乳动物学术讨论会是一次近年来动物学界颇为盛大的学术讨论会。会议在圣地亚哥贡...     

在基因组的"深海"中钓鱼(FISHing)

应用荧光素进行原位杂交的技术（ＦＩＳＨ）已为当今遗传学家广泛应用,其名是英文“Ｆｌｕｏｒｅｓｃｅｎｃｅｉｎｓｉｔｕｈｙｂｒｉｄｉｚａｔｉｏｎ”的简称,恰好是英文的“鱼”字。按照此技术本身的含义,更形象的表达应是“ＦＩＳＨｉｎｇ”——钓鱼,即可以用它在...     

奶制品之华贵家族

与精细农耕发展出的豆制品文化相比,游牧和畜牧发展出来的奶制品文化一点也不逊色,有豆浆就有牛奶,有豆腐就有奶豆腐,有豆皮就有奶皮,有豆腐乳就有奶酪……伴随着世界各地的美食,奶制品已经成为世界各地饮食文化中最有特点的一道风景。     

酶法改性提取黑豆皮可溶性膳食纤维及性质的研究

以黑豆皮为实验原料,采用酶法对其进行改性,以提高可溶性膳食纤维(Soluble dietary fiber,SDF)的提取率,并利用响应面法优化酶法改性黑豆皮中可溶性膳食纤维的提取工艺条件。结果表明:提取的最优工艺为:酶(纤维素酶∶半纤维素酶=1∶2)的添加量为5%,p H值为4.6,温度为50℃,时间为3 h。SDF的提取率为14.90%。经验证实验得其接近理论值。研究发现改性后黑豆皮SDF的持水力和膨胀力分别提高3.71%,10.97%。通过扫描电镜图表明,改性后黑豆皮SDF较原始SDF的表面光滑,蜂窝状小孔较少,结构较分散,颗粒大小形状不一。本研究为黑豆皮高膳食纤维食品的开发及黑豆皮综合利用提供理论依据。     

豆皮水溶性多糖组分SHP-3的物化性质研究(英文)

对豆皮采用热水浸提得到豆皮水溶性多糖,通过DEAE-cellulose离子交换柱洗脱,得到3个组分。本文主要研究了采用0.3 M NaOH溶液洗脱纯化得到的组分SHP-3的物化性质。对SHP-3进行凝胶渗透色谱、气相色谱分析、紫外光谱及高碘酸氧化-Smith降解分析,结果表明:SHP-3的分子量为45554,其糖醛酸含量为26.71%(wt.%),单糖组成摩尔比为Rah:Fuc:Ara:Xyl:Man:Gal:Glu=3.55:0.44:11.58:1:7.45:5.12:1.12,紫外光谱在260～280 nm没有吸收峰,表明没有蛋白质或核酸等物质;高碘酸氧化-Smith降解结果表明SHP-3的连接结构以为(1→4)糖苷键为主,其摩尔比例占68.9%,(1→2)糖苷键占11.4%,(1→6)糖苷键占19.7%。     

"微生态学"成熟的标志

[本刊讯 ]广东高州市金果俱乐部有限公司斥巨资买断并使用的“ＳＯＤ”专利技术 ,抵御了去冬今春的寒流 ,实现了高科技为果树穿上“防灾衣”的愿望。笔者于 2 0 0 0年 3月 12日有机会到高州市验证了这难能可贵的现实。江泽民总书记于 2 0 0 0年 2月 2 0日考察高州市绿色果园时 ,写下了“搞好山区综合开发 ,促进农村经济发展”题词。该题词牌现树立在金果俱乐部的果园里 ,鲜明夺目。金果俱乐部播种绿色希望 ,收获金色果实的举动 ,标志了“微生态学”的成熟 ,也为“保健医学”的建立 ,提供了成功的例证。据了解 ,所谓“ＳＯＤ” ,是美国科学家…     

一种新型半透膜—河豚食道膜

一种新型半透膜──河豚食道膜王孝力（华南师范大学激光生命科学实验室５１０６３１）李志峰（广东省中山市龙山中学）渗透现象是否明显取决于半透膜的优良与否。目前，据报道的半透膜有蚕豆皮、膀胱膜、肠衣、鱼鳔、青蛙皮肤［１］、玻璃纸［２］、鸡蛋卵壳膜［３］等多...     

How "Molecular Ecology" Should be Defined?

Ｈｏｗ　“Ｍｏｌｅｃｕｌａｒ　Ｅｃｏｌｏｇｙ”　Ｓｈｏｕｌｄ　ｂｅ　Ｄｅｆｉｎｅｄ？Ｃｈｉｎ－ｍｉｎＨｓｉａｎｇ；Ｌｉａｎ－ＢｉｎＸｉａｎｇ；ａｎｄＪｉａ－ＮｉｎｇＸｉｎｇＣｈｉｎ－ｍｉｎＨｓｉａｎｇｉｓｉｎｔｈｅＶｉｒｕｓＲｅｓｅａｒｃｈｌｎｓｉｔ...     

"Roundup"耐性玉米种子的独家销售

美国第２位玉米种子公司ＤＥＫＡＬＢＧｅｎｅｔｉｃｓ公司７月２９日宣布从１９９８年销售美国孟山都公司开发的除草剂“Ｒｏｕｎｄｕｐ”耐性玉米。还明确表示１９９８年只有该公司独家销售。“Ｒｏｕｎｄｕｐ”耐性玉米现正在接受美国农业部（ＵＳＤＡ）面向商业化的最...     

大豆皂甙及其抗肿瘤作用

近年来,大豆皂甙越来越引起国内学者们的注意。本文介绍了国内外有关大豆皂甙研究的一些情况,包括大豆皂甙的来源、分布、结构等,并从免疫调节和抗突变两个方面,对大豆皂甙的抗肿瘤作用进行了探讨,提示人们大豆皂甙极具开发潜力,很有可能开发出新的抗癌药物。     

大豆蛋白磷酸化

对大豆蛋白磷酸化的方法作了较为系统的归纳和总结, 以寻求大豆分离蛋白的最佳改性方式, 为充分利用大豆资源提供了新途径。     

NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF VARIOUS CHOCOLATE-FLAVORED PEANUT–SOY BEVERAGE FORMULATIONS

Mixture design and pilot‐plant scale processing protocol were developed to obtain the best chocolate‐flavored peanut–soy beverage formulation. Twenty‐eight formulations were evaluated for nutritional (lysine content), physical (viscosity [η], visual stability index [VSI]) and nine sensory (consumer liking) attributes. Lysine contents (mg/g protein) (44.1–57.1) were close to the reference (51.0) and in the desirable range observed for other peanut‐based beverages. Higher viscosity indicated lower consumer liking, but lower viscosity resulted in lower VSI. Formulation ?8 having 43.9% peanut, 36.3% soy protein isolate (SPI) and 19.8% chocolate syrup had the highest consumer liking and the best balance of physical properties (η = 41.5 mPa·s; VSI = 0.99). As compared to commercial chocolate milk (6 = slightly like to 7 = moderately like), it was rated higher for appearance (7.0), color (6.8) and sweetness (6.4). Two SPI formulations (?6 and ?7) and a soy flour formulation (?14) were rated highest for aroma (6.2), color (7.0) and flavor (6.0), respectively.     

RETRACTED: SENSORY SUGGESTIVENESS AND LABELING: DO SOY LABELS BIAS TASTE?1

Can labels suggestively influence sensory perceptions and taste? Using a “ Phantom Ingredient” taste test, we show that the presence or absence of a labeled ingredient (soy) and the presence or absence of a health claim negatively bias taste perceptions toward a food erroneously thought to contain soy. We found a label highlighting soy content made health claims believable but negatively influenced perceptions of taste for certain segments of consumers. Our results and discussion provide better direction for researchers who work with ingredient labeling as well as for those who work with soybean products.     

紫外线辐射增加对大豆光合作用和生长的影响

通过模拟南京地区自然光中有效紫外线Ｂ和紫外线Ａ辐射,增大辐射剂量对大豆光合作用,生长及生物量形成的影响迸行了研究。３个加强的ＵＶ辐射（０．１５,０．３５,０．７０Ｗ·ｍ－２）处理均使大豆植株矮化,抑制根、茎、叶的生长及干物质的积累。在３个ＵＶ处理中,生物效应以０．７０Ｗ·ｍ－２处理力最大,０．１５Ｗ·ｍ－２处理影响最小。ＵＶ辐射匀能使大豆叶片光合作用下降。下降幅度随ＵＶ辐射强度的增大而增大,本文还对ＵＶ影响大豆生长的可能机制进行了探讨。     

FUZZY MULTIATTRIBUTE DECISION MAKING APPROACH FOR DEVELOPMENT AND COMPARISON OF SOY FORTIFIED PANEER

Soyfortified paneer (SFP) samples prepared from blends containing different proportions of buffalo milk of varying fat content and soy milk (7.5 °B) were evaluated organoleptically for assessing the quality attributes like body and texture, flavor and taste, color and appearance and the overall acceptability. Sensory data were analyzed using fuzzy logic approach, which addresses the problem of data classification in a unified qualitative and quantitative manner. Results of the study indicated that the fuzzy multiattribute decision making approach provide an adequate and reliable system for product formulation and comparison, based on sensory data. The developed fuzzy mathematical model performed remarkably well in the evaluation and ranking of various SFP samples. The SFP sample made from blend of buffalo milk (4.5% fat) and soy milk (7.5 °B) in the proportion of 90:10 was found to be the most acceptable one for different classes of consumers irrespective of their preferences for a particular sensory quality attribute.     

Soy protein hydrolysate ameliorates cardiovascular remodeling in rats with L-NAME-induced hypertension

Pepsin-digested soy protein hydrolysate has been reported to be responsible for many of the physiological benefits associated with soy protein consumption. In the present study, we investigated the effects of soy protein hydrolysate with angiotensin-converting enzyme (ACE) inhibitory potential on the blood pressure and cardiovascular remodeling in rats with N_ω-nitro-l-arginine methyl ester hydrochloride (l-NAME)-induced hypertension. Rats were fed a diet containing l-NAME (50 mg/kg body weight) with or without soy protein hydrolysate (1%, 3% or 5%) for 6 weeks. We found that ingestion of soy protein hydrolysate retarded the development of hypertension during the 6-week experimental period without affecting the amount of food intake. Although there was no difference in plasma ACE activity or tissue nitric oxide levels, ACE activity in the heart of rats consuming soy protein hydrolysate was significantly lower than that of the control group. Moreover, cardiac malonaldehyde and tumor necrosis factor-α concentrations were also lower in the soy protein hydrolysate group. No difference in plasminogen activator inhibitor-1 level was found in plasma or cardiovascular tissue. In the histopathological analysis, we also found that soy protein hydrolysate ameliorated inflammation and left ventricle hypertrophy in the heart. These findings suggest that soy protein hydrolysate might not only improve the balance between circulating nitric oxide and renin–angiotensin system but also show beneficial effects on cardiovascular tissue through its ACE inhibitory activity.     

饲料中棕榈油替代鱼油和豆油对黄颡鱼生长和肌肉脂肪酸组成的影响

为研究不同棕榈油替代水平对黄颡鱼生长性能、肌肉脂肪酸组成、形体指标和肝脏组织结构的影响, 实验采用5组等氮(400 g/kg)等脂(100 g/kg)等能(15.70 MJ/kg)饲料饲喂黄颡鱼[(16.15±0.04) g], 对照饲料以鱼油鲶豆油1鲶2混合为脂肪源, 实验饲料以棕榈油分别替代10、25、40和55 g/kg的混合脂肪源。经过8周的养殖实验, 结果表明棕榈油替代水平对黄颡鱼的摄食量、终末体重、特定生长率、饲料效率和蛋白沉积率未产生显著性的影响(P>0.05), 但是上述指标均呈现先升高后略微下降的趋势, 并在25 g/kg替代组达到最大值。背肌肌肉中亚油酸和n-3HUFA含量随着棕榈油替代水平的上升而显著下降(P<0.05), 但n-3/n-6比值随着棕榈油替代水平的上升而显著上升(P<0.05), 棕榈油替代水平对各组黄颡鱼的肥满度和脏体比未产生显著性的影响(P>0.05), 但是55 g/kg棕榈油替代水平组肝体比显著高于25 g/kg棕榈油添加组(P<0.05), 且55 g/kg棕榈油替代水平组黄颡鱼的肝脏组织出现细胞肿胀, 细胞核移位, 肝血窦和脂肪细胞数量明显增多等不良影响。据上所述: 对于黄颡鱼幼鱼, 棕榈油可以替代25 g/kg的混合脂肪源(鱼油鲶豆油=1鲶2)不影响鱼体生长性能并且在一定程度上改善了背肌肌肉脂肪酸组成。     

Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream

The interaction and synergetic effect of soy protein isolate (SPI) and its hydrolysates with different concentrations of monoglycerides were explored at the air-water/oil interfaces in recombined low-fat whipped cream (20%). The creams were made with 20% palm oil, 18% carbohydrate, 0.22% stabilizers, and 0.25–1.00% monoglycerides. The proteins used were native soy protein isolate (NSPI), commercial soy protein isolate (CSPI), soy protein hydrolysates by pepsin (SPHPe), soy protein hydrolysates by papain (SPHPa), and SC (sodium caseinate). Overrun, stability, rheological behavior, and texture of recombined low-fat whipped cream were studied. Results indicated that increasing concentration of monoglycerides was effective in improving the textural, whipping properties, and stability of recombined low-fat whipped cream. Increasing concentration of monoglycerides in the mix prompted the displacement of adsorbed protein from fat globules, built up a firmer structure of fat aggregates, and stabilized the trapped air bubbles in the structure of recombined low-fat whipped cream. At the same level of monoglycerides, SPHPa whipped cream produced a similar overrun, stability, and texture as SC. Due to the high proportion of β-conglycinin in SPHPe, a low degree of fat globule partial coalescence occurred and led to low overrun and weakened structure in recombined low-fat whipped cream.