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1.
《Critical reviews in biotechnology》2013,33(2):75-107
AbstractImmobilization of cells offers advantages to the food process industries, including enhanced fermentation productivity and cell stability and reduced downstream processing costs due to facilitated cell recovery and recycle. This article summarizes the varied immobilization methodologies, including adsorption, entrapment, covalent binding, and microencapsulation. Examples of interest to the food industry are provided, together with a review of the physiological effects of immobilization. Topics in process engineering include immobilized cell bioreactor configurations and the scale-up potential of the various immobilization techniques. 相似文献
2.
Heba Sayed Mostafa 《Biocatalysis and Biotransformation》2020,38(3):161-177
AbstractThe glue of proteins, microbial transglutaminase (MTG) has been adopted in the food processing industries for its broad enzymatic action. Microorganisms such as Streptoverticillium and Streptomyces are the major sources, to decrease the cost of manufacturing animal origin transglutaminase. The net % increase of its demands in the food processing is estimated at 21.9% per year. In fact, MTG is consumed by most food industries, spanning the meat, dairy, seafood and fish, plant proteins, edible film preparation and more. It used to improve gelation and change foaming, emulsification, viscosity, consistency and water-holding capacity properties. This paper presents an overview of the literature that described and explored the recent microbial origins, production media and applications of microbial transglutaminase. 相似文献
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刘朗 《中国实验动物学杂志》2010,(11):76-78
中国宠物经济近几年在没有政策支持的情况下,呈现了突飞猛进的进展,宠物经济的发展也由此带动了宠物相关产业的发展。在宠物经济中占有主导地位的宠物食品行业更是让人始料不及,由原来的不被人重视的饲料行业提升为被世人关注的宠物食品行业。中国宠物食品行业的发展,有望通过一代人的努力来改变国有宠物食品行业的无序状况,更希望能有相应的政策支持,使行业向健康标准化发展。 相似文献
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Kumar D. Mukherjee 《Biocatalysis and Biotransformation》1990,3(4):277-293
Applications of lipase-catalyzed reactions, such as hydrolysis of fats for the production of fatty acids and esterification or interesterification of fats and other lipids for the preparation of diverse products in food and non-food industries, are reviewed. At present, the application of lipases in biotechnological processes seems to be economically feasible and appropriate mainly for the preparation of specific products of high commercial value, which cannot be prepared conveniently by chemical synthesis. For example, polyunsaturated fatty acids that can be used in dietetic products are prepared under mild conditions by hydrolysis of marine oils and certain plant oils with non-specific triacylglycerol lipases. Very long chain monounsaturated fatty acids (gadoleic, erucic and nervonic) that are of value in oleochemical industry can be prepared by partial hydrolysis of cruciferous oils with sn-1,3-specific lipases. Lipase-catalyzed esterification yields a variety of products, such as monoacylglycerols that are used as emulsifiers, and wax esters resembling jojoba oil which is used in cosmetics industry. Interesterification of fats with sn-1,3-specinc lipases affords specialty products, such as cocoa butter substitutes which are used in confectionary products and medium chain triacylglycerols that can be used in dietetic products. Phospholipase-catalyzed exchange of acyl moieties or bases of glycerophos-pholipids yields several products of biomedical interest. 相似文献
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《Biocatalysis and Biotransformation》2013,31(4):277-293
Applications of lipase-catalyzed reactions, such as hydrolysis of fats for the production of fatty acids and esterification or interesterification of fats and other lipids for the preparation of diverse products in food and non-food industries, are reviewed. At present, the application of lipases in biotechnological processes seems to be economically feasible and appropriate mainly for the preparation of specific products of high commercial value, which cannot be prepared conveniently by chemical synthesis. For example, polyunsaturated fatty acids that can be used in dietetic products are prepared under mild conditions by hydrolysis of marine oils and certain plant oils with non-specific triacylglycerol lipases. Very long chain monounsaturated fatty acids (gadoleic, erucic and nervonic) that are of value in oleochemical industry can be prepared by partial hydrolysis of cruciferous oils with sn-1,3-specific lipases. Lipase-catalyzed esterification yields a variety of products, such as monoacylglycerols that are used as emulsifiers, and wax esters resembling jojoba oil which is used in cosmetics industry. Interesterification of fats with sn-1,3-specinc lipases affords specialty products, such as cocoa butter substitutes which are used in confectionary products and medium chain triacylglycerols that can be used in dietetic products. Phospholipase-catalyzed exchange of acyl moieties or bases of glycerophos-pholipids yields several products of biomedical interest. 相似文献
7.
Recent advances in the improvement of biological and physicochemical characteristics of lipids are reviewed, with emphasis on products of biochemical processing of natural (animal or plant) fats and oils. Possible uses of these new lipid products include their use in food and forage industries, as well as in the production of new medicines and in biotechnology. Specific features of biochemical transformations of lipids (hydrolysis, esterification, and reesterification) in the presence of water-soluble and immobilized lipases of animal, plant, and microbial origin are scrutinized. 相似文献
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Recent advances in the improvement of biological and physicochemical characteristics of lipids are reviewed, with emphasis on products of biochemical processing of natural (animal or plant) fats and oils. Possible utilities of these new lipid products include their use in food and forage industries, as well as in the production of new medicines and in biotechnology. Specific features of biochemical transformations of lipids (hydrolysis, esterification, and re-esterification) in the presence of water-soluble and immobilized lipases of animal, plant, and microbial origin are scrutinized. 相似文献
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E. H. Pryde 《Economic botany》1983,37(4):459-477
The United States is a major producer of many different types of oilseeds, but the predominant one is soybean, that remarkable legume whose meal and oil serve many animal feed, human food, and domestic industrial product needs. More than half of the soybeans and the products produced from them are exported. The 16 mill MT of soy meal processed and fed in the United States in 1981 constituted 88% of the total oilseed meal, 71% of the high-protein feeds, and 48% of total processed feeds. Of the total soy protein available, less than 5% goes into human food products such as meat extenders, simulated meats, baked goods, dairy product analogs, dietary foods, infant foods, and fermented food products. Less than 1% of soy protein in the United States is used in industrial products, mainly as a binder for pigmented paper coatings. Of the total soy oil available, about 95% is consumed in food products such as margarines, salad oils, and cooking oils. About 5% of soy oil is applied to nonfood uses such as alkyd paints, plasticizer/stabilizers for vinyl plastics, soaps, eraser factices, and many other lesser uses. Other major oilseeds produced in the United States include cottonseed, flaxseed, peanut, safflower, and sunflower. Corn oil is produced in significant quantities as a by-product of the corn starch industry. The oilseed crops having the greatest oil productivity are peanut and sunflower. However, sunflower meal has certain deficiencies for feed and food uses. If the United States is to draw upon oilseed crops as significant contributors to feed, food, industrial products, and agricultural fuel needs, greatly improved productivity will be needed either from new oilseed crops or from improved varieties of present commercial crops. 相似文献
10.
近年来,为了解决人类社会发展和环境资源的矛盾日益突出的问题,人造肉越来越多的进入人们的视野。通常所说的人造肉,可以分为植物蛋白肉和细胞培养肉。其中植物蛋白肉已经逐步开始商业化,细胞培养肉采用动物细胞进行培养,与真实肉制品更为接近。文中在分析细胞培养肉本质基础上,探讨细胞培养肉对肉类生产行业、消费者群体以及人类未来可持续发展的积极意义。在生物伦理学的视角下,研发和生产细胞培养肉有助于保障人类社会的可持续发展、提升动物福利、减少资源需求、改善肉制品营养功能,并为其他行业的发展提供新的增长点。此外,对于细胞培养肉生产涉及的食品安全、技术滥用、技术监管层面上的伦理风险提出进行了深入思考,希望能从生物伦理学的层面为人造肉行业的可持续发展提供参考。 相似文献
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IntroductionFew studies have investigated the relationship between dietary pattern and household food insecurity. The objective of the present analysis was to describe the food consumption patterns and to relate these with the prevalence of food insecurity in the context of a rural community.MethodologyThree hundred and seven (307) randomly selected households in Kilosa district participated in the study. Data were collected during the rainy season (February–May) and post harvest season (September–October) in the year 2011. Food consumption pattern was determined using a 24-h dietary recall method. Food insecurity data were based on the 30 day recall experience to food insecurity in the household. Factor analysis method using Principal Components extraction function was used to derive the dietary patterns and correlation analysis was used to establish the existing relationship between household food insecurity and dietary patterns factor score.ResultsFour food consumption patterns namely (I) Meat and milk; (II) Pulses, legumes, nuts and cooking oils; (III) fish (and other sea foods), roots and tubers; (IV) Cereals, vegetables and fruits consumption patterns were identified during harvest season. Dietary patterns identified during the rainy season were as follows: (I) Fruits, cooking oils, fats, roots and tubers (II) Eggs, meat, milk and milk products (III) Fish, other sea foods, vegetables, roots and tubers and (IV) Pulses, legumes, nuts, cereals and vegetables. Household food insecurity was 80% and 69% during rainy and harvest–seasons, respectively (P = 0.01). Household food insecurity access scale score was negatively correlated with the factor scores on household dietary diversity.ConclusionFood consumption patterns and food insecurity varied by seasons with worst scenarios most prevalent during the rainy season. The risk for inadequate dietary diversity was higher among food insecure households compared to food secure households. Effort geared at alleviating household food insecurity could contribute to consumption of a wide range of food items at the household level. 相似文献
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北方农牧交错带是我国典型生态脆弱区之一,恶劣的自然环境和落后的基础条件制约着生产和消费的发展。自2000年起,当地实施了一系列生态工程措施,引导农牧民由粗放型生产经营方式向集约型转变,改善区域生态环境的同时也优化了农牧业生产格局,居民食物消费结构随之改变。由于入户跟踪调查数据较难获取,现有食物消费研究缺少长时间尺度的消费特征变化研究,且农区和牧区的对比研究较少。以赤峰和鄂尔多斯为例,采用基于随机抽样调查方法收集的食物消费面板数据,对比研究2000—2020年典型农牧交错区的食物消费类型、结构及其数量变化。结果表明:生态工程实施以来,农牧居民食物消费种类趋于多样化,但消费结构不尽合理。赤峰趋于传统农区以谷类为主的消费结构,其谷类消费正在稳步减少,其他食物类型的消费增加;鄂尔多斯表现为多粮肉、少果蔬的消费结构,兼具农牧区的消费特点,其谷类和畜肉消费的年际波动较大,体现出传统牧区粗放式经营下产出不稳定的特点。食物消费总量持续增长,截至2020年,农牧居民谷类消费偏多,肉蛋类、豆类和食用油消费较为适度,薯类和果蔬类消费不足,奶类消费涨幅虽十分突出,但仍比我国膳食标准低20倍以上,因此减少谷类消... 相似文献
14.
Many modern cities have strongly invested in the sustainability of their urban water management system. Nordic cities like Stockholm or Copenhagen are amongst pioneers in investments towards integrated urban water management. However, cities can never be fully self-sufficient due to their dependency on external (water) resources. In this paper, we quantify this water dependency with respect to food consumption in nine cities located in the five Nordic countries (Sweden, Denmark, Finland, Norway and Iceland), by means of the water footprint concept. Detailed urban water footprint assessments are scarce in the literature. By analysing national nutrition surveys, we find that urban food intake behaviour differs from national food intake behaviour. In large Nordic cities people eat generally less potatoes, milk products (without cheese), meat and animal fats and they drink less coffee than outside city borders. On the other hand, they generally eat more vegetables and vegetable oils and they drink more tea and alcoholic beverages. This leads consistently – for the six large Nordic cities Stockholm, Malmö, Copenhagen, Helsinki, Oslo and Reykjavik – to slightly smaller food related urban water footprints (−2 to −6%) than national average values. We also analyse the water footprint for different diets based upon Nordic Nutrition Recommendations (NNR) for these cities. We assessed three healthy diet scenarios: 1) including meat (HEALTHY-MEAT), 2) pesco-vegetarian (HEALTHY-PESCO-VEG) and 3) vegetarian (HEALTHY-VEG). This shows that Nordic urban dwellers 1) eat too many animal products (red meat, milk and milk products) and sugar and drink too much alcohol and 2) they eat not enough vegetables, fruit and products from the group pulses, nuts and oilcrops. Their overall energy and protein intake is too high. A shift to a healthy diet with recommended energy and protein intake reduces the urban WF related to food consumption substantially. A shift to HEALTHY-MEAT results in a reduction of −9 to −24%, for HEALTHY-PESCO-VEG the reduction is −29 to −37%, for HEALTHY-VEG the reduction is −36 to −44%. In other words, Nordic urban dwellers can save a lot of water by shifting to a healthy diet. 相似文献
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Screening and production of rhamnolipids by Pseudomonas aeruginosa 47T2 NCIB 40044 from waste frying oils 总被引:3,自引:0,他引:3
World production of oils and fats is about 2.5 million tonnes, 75% of which are derived from plants. Most of them are used in the food industry for the manufacture of different products, or directly as salad oil. Great quantities of waste are generated by the oil and fat industries: residual oils, tallow, marine oils, soap stock, frying oils. It is well known that the disposal of wastes is a growing problem and new alternatives for the use of fatty wastes should be studied. Used frying oils, due to their composition, have great potential for microbial growth and transformation. The use of economic substrates such as hydrophobic wastes meets one of the requirements for a competitive process for biosurfactant production. In the Mediterranean countries, the most used vegetable oils are sunflower and olive oil. Here we present a screening process is described for the selection of micro-organism strains with the capacity to grow on these frying oils and accumulate surface-active compounds in the culture media. From the 36 strains screened, nine Pseudomonas strains decreased the surface tension of the medium to 34-36 mN/M; the emulsions with kerosene remained stable for three months. Two Bacillus strains accumulated lipopeptide and decreased the surface tension to 32-34 mN/m. Strain Ps. aeruginosa 47T2 was selected for further studies. The effect of nitrogen and a C/N of 8. 0 gave a final production of rhamnolipid of 2.7 g l-1 as rhamnose, and a production yield of 0.34 g g-1. 相似文献
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The prediction of the control of nutrient partitioning, particularly energy, is a major issue in modelling dairy cattle performance. The proportions of energy channelled to physiological functions (growth, maintenance, gestation and lactation) change as the animal ages and reproduces, and according to its genotype and nutritional environment. This is the first of two papers describing a teleonomic model of individual performance during growth and over repeated reproductive cycles throughout the lifespan of dairy cattle. The conceptual framework is based on the coupling of a regulating sub-model providing teleonomic drives to govern the work of an operating sub-model scaled with genetic parameters. The regulating sub-model describes the dynamic partitioning of a mammal female's priority between life functions targeted to growth (G), ageing (A), balance of body reserves (R) and nutrient supply of the unborn (U), newborn (N) and suckling (S) calf. The so-called GARUNS dynamic pattern defines a trajectory of relative priorities, goal directed towards the survival of the individual for the continuation of the specie. The operating sub-model describes changes in body weight (BW) and composition, foetal growth, milk yield and composition and food intake in dairy cows throughout their lifespan, that is, during growth, over successive reproductive cycles and through ageing. This dynamic pattern of performance defines a reference trajectory of a cow under normal husbandry conditions and feed regimen. Genetic parameters are incorporated in the model to scale individual performance and simulate differences within and between breeds. The model was calibrated for dairy cows with literature data. The model was evaluated by comparison with simulations of previously published empirical equations of BW, body condition score, milk yield and composition and feed intake. This evaluation showed that the model adequately simulates these production variables throughout the lifespan, and across a range of dairy cattle genotypes. 相似文献
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Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on food science, we present here a novel methodology for automated image analysis of several kinds of food products e.g. meat, vanilla crème and table olives, so as to increase objectivity, data reproducibility, low cost information extraction and faster quality assessment, without human intervention. Image processing’s outcome will be propagated to the downstream analysis. The developed multispectral image processing method is based on unsupervised machine learning approach (Gaussian Mixture Models) and a novel unsupervised scheme of spectral band selection for segmentation process optimization. Through the evaluation we prove its efficiency and robustness against the currently available semi-manual software, showing that the developed method is a high throughput approach appropriate for massive data extraction from food samples. 相似文献
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M. F. Borisenkov A. S. Polugrudov N. M. Paderin L. A. Bakutova 《Biological Rhythm Research》2019,50(3):418-428
Previous research has shown a high prevalence of late chronotype and social jetlag (SJL) among young northerners. These traits are also associated with unhealthy food preferences and greater alcohol consumption. The aim of this study was to analyze the relationships among characteristics of the sleep–wake rhythm and dietary preferences of young residents of the North. The study involved 282 participants from the Komi Republic (53.2% female) aged 18.9 ± 2.8 years old. Participants were asked to provide personal data and to complete two questionnaires: the Munich Chronotype Questionnaire and the Food Frequency Questionnaire. Females reported consuming 1.3 times more oils and fats than boys. Rural residents reported consuming 1.7 times more alcohol than urban residents. University students reported consuming 5.4 times more alcohol than secondary school students, but secondary school students consumed 1.6 and 1.5 times more meat and fruits, respectively. Participants with late chronotype reported consuming more alcohol, and those with a shorter duration of sleep reported consuming more tea and coffee. Respondents with SJL consumed more fats, oils, meat, and alcohol. The results indicate that unhealthy dietary habits of young northerners are more closely associated with SJL than with chronotype or the duration of sleep. 相似文献
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K. M. Shahani R. G. Arnold A. Kilara B. K. Dwivedi 《Biotechnology and bioengineering》1976,18(7):891-907
There are four main sources of enzymes in foods—these being the inherent enzymes, enzymes from microbial contaminants, enzymes elaborated by microorganisms added to foods, and specific enzymes added to foods. This study primarily deals with the latter two sources of enzymes in food. Although both plants and animals serve as sources of enzymes, they are not as economical or versatile sources as are enzymes obtained from microorganisms. In the meat industry, proteases are used to tenderize muscle and to obtain flavor precursors. In the preparation of cured meat products such as sausages, lipases, and proteases from bacterial cultures are utilized. Similarly, proteases and lipases are used in the dairy industry to develop flavor compounds. Proteases and amylases also have applications in the baking and milling industries where they are used to produce precursors for the nonenzymatic browning reactions. Carbohydrases such as amylase, amyloglucosidase, and glucose isomerase have found usage in the starch and syrup industry for the production of high dextrose and high fructose syrups. Other enzymes such as glucose oxidase, pectinase, and naringinase are of value to the wine and fruit juice industries. A better understanding of the mode of action of enzymes as well as the mechanisms of development of flavor compounds will further enhance the use of microbial enzymes to develop specific and desired flavors in foods. 相似文献
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Diana Gutiérrez Susana Delgado Daniel Vázquez-Sánchez Beatriz Martínez Marta López Cabo Ana Rodríguez Juan J. Herrera Pilar García 《Applied and environmental microbiology》2012,78(24):8547-8554
Biofilms are a common cause of food contamination with undesirable bacteria, such as pathogenic bacteria. Staphylococcus aureus is one of the major bacteria causing food-borne diseases in humans. A study designed to determine the presence of S. aureus on food contact surfaces in dairy, meat, and seafood environments and to identify coexisting microbiota has therefore been carried out. A total of 442 samples were collected, and the presence of S. aureus was confirmed in 6.1% of samples. Sixty-three S. aureus isolates were recovered and typed by random amplification of polymorphic DNA (RAPD). Profiles were clustered into four groups which were related to specific food environments. All isolates harbored some potential virulence factors such as enterotoxin production genes, biofilm formation-associated genes, antibiotic resistance, or lysogeny. PCR-denaturing gradient gel electrophoresis (PCR-DGGE) fingerprints of bacterial communities coexisting with S. aureus revealed the presence of bacteria either involved in food spoilage or of concern for food safety in all food environments. Food industry surfaces could thus be a reservoir for S. aureus forming complex communities with undesirable bacteria in multispecies biofilms. Uneven microbiological conditions were found in each food sector, which indicates the need to improve hygienic conditions in food processing facilities, particularly the removal of bacterial biofilms, to enhance the safety of food products. 相似文献