大米籽粒尺寸与营养成分的相关性分析

以籼稻、粳稻和糯稻为原料,采用碾米机对其进行加工,研究大米籽粒尺寸对营养成分分布的影响。结果表明,碾磨后三种稻米籽粒长宽比值和水分含量随碾磨时间的变化较小,碎米率和淀粉含量随碾磨时间的延长而增加,蛋白质和脂肪含量则呈下降趋势,建立回归方程,能较好描述大米籽粒尺寸对营养成分的影响。     

六位设计师的2010设计回想

虽然我们每一位都是时间的见证者但作为设计师,则有着更加敏感的神经。在过去的2010年设计的大小往事在他们眼里有着独到的过滤和积淀。因此我们邀请了六位设计师.他们分别拥有建筑师、室     

Milk allergens, their characteristics and their detection in food: A review

Cow's milk allergy (CMA) is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Many studies have been carried out to define and characterise the allergens involved in CMA and described two major allergens: casein (αs1-CN) and β-lactoglobulin. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Milk from sheep or goats differs from cow's milk (CM) in terms of composition and allergenic properties. Food processing such as heating affects the stability, structure and intermolecular interactions of CM proteins, thereby changing the allergenic capacity. Chemical and proteolytic treatments of milk to obtain milk hydrolysates have been developed to reduce allergic reactions. Prevention of CMA largely relies on avoidance of all food products containing cow's milk. To achieve this, interest has focused on the development of various technologies for detecting and measuring the presence of milk allergens in food products by immunoassays or proteomic approaches. This review describes the technologies implemented for the analysis of milk allergens (allergenicity, biochemistry) as well as their potential detection in food matrices.     

Effect of chemical treatments of sugar beet fibre on their physico-chemical properties and on their in-vitro fermentation

Chemically treated and dried sugar beet fibres were fermented in vitro in order to study the effects of chemical and physico-chemical parameters of dietary fibre on their colonic fermentation. Sugar beet fibre was treated with dilute alkali, removing mainly acetyl and methyl ester groups, and/or with dilute acids eliminating arabinose, galactose and certain uronic acid residues. The chemical treatments led to an increase in the hydration properties and fermentability by improvement of the accessibility of the remaining polysaccharides. However, if the chemically treated fibres were dried under harsh conditions (100°C), their hydration properties and their fermentability were limited, probably because of structural collapse of the fibre matrix. Whatever the conditions for chemical treatments and drying of the sugar beet fibres, it was possible to predict their fermentability from the water-binding capacity. Because of the relationship between the physiological effects of dietary fibres and the extent to which they are fermented, this result underlines the importance of the physico-chemical characterisation of the fibre in order to acquire a better knowledge of their physiological effects.     

Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties

Physicochemical properties [swelling power (SP), pasting behaviour and retrogradation] of five wild type (wt), five amylose free (amf), four high-amylose (ha) potato starches (ps) and one wt and amf cassava starch (cs) were investigated. While swelling of wtps occurred in two phases, amfps showed a very fast swelling and no gel of swollen granules was observed at higher temperatures (>90 °C). Haps underwent only restricted swelling. SP of cassava starches were lower than those of potato starches. Wtps leached mainly amylose (AM) during heating at low temperatures. Molecules of higher molecular weight (MW) leached out at higher temperatures. Longer amylopectin (AP) chains [degree of polymerisation (DP) > 18] inhibited swelling while short chains (DP < 14) favoured swelling. Starch pasting behaviour of 5.0 and 8.0% starch suspensions was studied using Rapid Visco Analyser (RVA). For 5.0% suspensions, increased levels of high-MW AP and decreased levels of AM molecules led to higher peak viscosity. Longer AP chains (DP > 18) depressed peak viscosity, while short chains (DP < 14) increased peak viscosity for both concentrations. At 8.0%, peak viscosity increased with starch granule size. After 1 day of storage of gelatinised starch suspensions, wtps and especially amfps showed only limited AP retrogradation. In contrast, the high enthalpies of retrograded AP (ΔH_retro) and peak and conclusion temperatures of retrogradation (T_p,retro and T_c,retro) of haps suggested partial cocrystallisation between AM and AP. Chains with DP 18–25 seemed to be more liable to AP retrogradation. Wtcs and amfcs did not retrograde at room temperature.     

新产品开发及其管理

江泽民主席提出,创新是一个民族进步的灵魂,是一个国家兴旺发达的不竭动力。当今世界综合国力的竞争,归根到底是科技实力的竞争。我国要在日趋激烈的国际竞争中掌握主动,必须大大提高科技创新的能力。这是关系到中华民族发展的大战略。如果不抓紧提高自己创新的能力,我们就会始终处于被动的地位。必须坚持创新、创新、再创新。 在新世纪,开放的市场经济特征,集中表现为企业竞争的国际化、市场需求的多样化和产品更新的高速化。在这种情况下,新产品开发尤为重要,成为企业生命攸关的重要发展战略之一。 一、新世纪创新的新特点 企业…     

双层包埋益生菌之检测技术及应用

经大豆蛋白及纤维素双层微包埋之益生菌可比一般不经包埋或单层包埋之益生菌具有更高之储存及热稳定性,且对胃酸、胆酸盐之耐受性及二次加工稳定性亦具有更好的效能.双层包埋益生菌因受包埋物质之保护作用,可耐受胃部酸性环境而于中性肠道中释放出來,因此在原料及产品质量检测时溶离缓冲溶液的组成、pH及震荡时间等皆会影响分析结果.但是此种双层包埋技术也同時影响活菌测试結果,使用传统技术往往无法将活菌适当释放,致使所得数据往往偏低,而不同方法间之分析结果差距可达10-100倍.本研究因此比较不同溶离条件,期能正确分析双层包埋之益生菌之总菌数.结果发现需使用含有介面活性剂之中性溶离缓冲溶液,並经适当震荡操作将包埋之乳酸菌充分释放始能得到稳定准确数值.其操作条件及相关参数关系应可成为未来类似乳酸菌产品检验之参考.而经此技术测试也证明双层包埋益生菌在实际应用上,如果汁、饮料、巧克力等食品中添加的确具有良好储存稳定性.     

二氢杨梅素的酯化及其抗氧化规律探讨

用不同摩尔配比的十二酰氯对二氢杨梅素进行不同程度的酯化。采用量子化学半经验AM1计算方法,比较出二氢杨梅素分子6个羟基发生酯化反应的难易程度为:3-OH>4-'OH>5-'OH>5-OH>3'-OH>7-OH;通过各羟基自由基生成热之差(△HOF),得出其6个羟基抗氧化能力依次为:4-'OH≈5'-OH>3-'OH>7-OH>5-OH>3-OH。并用量子化学方法对二氢杨梅素衍生物的酯化度与清除DPPH自由基抗氧化活性之间的关系进行分析和解释。     

影响软压光的参数及相互关系

分析了软压光机特点及影响因素,根据实验讨论了温度、线压力和速度对不同纸种的相互关系。     

肉制品的防腐及贮藏过程中的护香护色护味

肉制品的护香护色护味，是指低温产品和高温灭菌产品（火腿肠）在出厂一个月以上仍能保持其刚出厂时那种新鲜状态，色、香、味不变或基本不变的问题。该问题几乎普遍存在，只是产品的色衰、香弱、味淡不像腐败变质那样后果严重，因此没有引起足够的重视。因为目前企业普遍满足于产品不让人吃坏肚子，至于在出厂几个月后是否仍旧保持刚加工出来时的色香味，则少有考虑。     

Bacteriocins and their Food Applications

Over the last 2 decades, a variety of bacteriocins, produced by bacteria that kill or inhibit the growth of other bacteria, have been identified and characterized biochemically and genetically. This review article focuses on the ecology of bacteriocins, determination of bacteriocin activity, biosynthesis of bacteriocins, and mode of action. Bacteriocin production and modeling are discussed in the article. Nisin is discussed in some detail in this article since it is currently the only purified bacteriocin approved for food use in the U.S. and has been successfully used for several decades as a food preservative in more than 50 countries. For activity spectra and food applications, the review article focuses primarily on class I and class IIa bacteriocins produced by lactic acid bacteria (LAB) given their development as food preservatives.     

复鞣剂及复鞣技术(续)

(上接2004年第9期) (3)感官性能评价 按照表3、表4中所列的6个项目进行评价。每张革都由4名专家来打分,结果显示:有3个样品与一般工艺     

离子液体及其应用

介绍了离子液体的发展、分类、性质、合成方法及其应用，对离子液体在印染助剂和纺织品加工领域的应用进行了展望．     

纤维交联剂及其应用

从含甲醛交联剂、低甲醛和超低甲醛交联剂、无甲醛交联剂三方面分别评述各种纤维交联剂的简史、结构特点、应用性能、应用领域和研究现状，对今后纤维交联剂的发展趋势作简要预测，认为2D树脂的各种改性交联剂发展前途较大。     

复鞣剂及复鞣技术(续)

(上接 2 0 0 4年第 1 7期 )纳帕革按NP -1～ 4的 4种复鞣剂的组合配方进行复鞣处理 ,得到的革的柔软性能、填充性能和匀染性能都很好 ,革的皱纹舒展、粒面褶纹及粒纹图案清晰 ,只是染色性能稍差。软鞋面革按UP -1～ 4的 4种复鞣剂的组合配方进行复鞣处理 ,对这些革的柔软性能、填充性能和匀染性能进行检查 ,得到很高的评价。对粒面褶纹的评价不高 ,是由于在PU -1～4配方中 ,使用了复鞣剂 1 -A的原因 ,特别是在复鞣开始阶段 ,加入复鞣剂 1 -A ,会加重革的粒面褶纹。重植复鞣鞋面革按HR -1～ 4的4种复鞣剂的组合配方进行复鞣。革的柔软性…