夏播鲜食花生的生产与加工研究

根据不同前茬作物的收获时间，对夏播鲜食花生生产进行了研究，结果表明，在山东胶东半岛地区，7月中旬及下旬播种花生，产量在3067．35～3250．05kg／hm^2，探讨了夏播鲜食花生的几种加工方法。     

营养型花生乳的研究

通过感官评价和正交试验对营养型花生乳的工艺和配方进行研究.营养型花生乳的最佳配方为牛奶20%、花生乳35%、蔗糖6%、乳化稳定剂0.3%.该产品为乳白色,蛋白质含量为1.3%,pH 7.2.     

花生酱的营养及新型花生酱的研究进展

随着人们生活质量的提高,人们对于食物营养的要求也越来越高。由于花生酱的脂肪含量极高,不适于糖尿病、高血压等疾病的患者和老人食用,因此研发低脂、健康、营养的新型花生酱很重要。通过对花生酱制作工艺的调整,降低油脂含量以及补充或添加健康辅料,能显著改善花生酱的营养价值,这也成为花生酱营养改进的重要方向之一。本文对花生酱中脂肪、蛋白质等营养成分及新型花生酱的研究进展进行综述。未来新型花生酱的研发重点可能是通过原料筛选、增加添加剂、改善制作工艺等来调节肠道菌群平衡、增加其益生作用等方面。     

花生红衣中黄烷醇抑制丙烯酰胺效果及其分离鉴定

目的研究花生红衣中提纯的原花青素(peanut skin procyanidins,PSPs-1)在化学模拟体系和食品体系中对丙烯酰胺产生的抑制效果,并对PSPs-1的组成成分进行鉴定。方法以天冬酰胺和葡萄糖反应产生丙烯酰胺作为化学模拟体系,以油炸薯条生成丙烯酰胺作为食品体系,通过HPLC分析PSPs-1对2种体系中丙烯酰胺的抑制效果,并采用反相高效液相色谱-电喷雾-质谱联用(RP-HPLC-ESI-MS/MS)技术对PSPs-1进行鉴定。结果在化学模拟体系中,PSPs-1具有明显的抑制丙烯酰胺生成的效果,并显示出非线性浓度效应,在添加量为0.1 mg/m L时达到最大抑制率,为(51.22?3.15)%;在食品体系中,PSPs-1的浓度及浸渍薯条时间皆对丙烯酰胺的产生有明显抑制效果,并显示一定的量效关系,PSPs-1浓度为0.1 mg/m L达到最大抑制率,为(51.03?2.97)%,且当浸渍时间为90 s时抑制效果最好(50.79±1.86)%。PSPs-1经RP-HPLC-ESI-MS/MS分析和与对照品比较,其可能是由含有儿茶素和表儿茶素的黄烷醇多酚组成。结论由儿茶素和表儿茶素组成的PSPs-1在2种体系中具有明显抑制丙烯酰胺产生的效果。     

固态发酵结合酶解技术制备花生肽及其促生长活性的研究

通过米曲霉固态发酵花生粕,结合酶解与冷冻干燥技术,制备花生肽。促生长实验表明,以0.5%添加分子量小于3ku的花生肽对保加利亚乳杆菌的促生长作用更为明显,其中乳杆菌的活菌数可提高1个数量级,凝乳效果改善,乙醛含量增加。比较氨基酸组成结果表明,该技术可有效提高氨基酸含量,改善氨基酸组成,乳杆菌生长必需的氨基酸含量达33.61~226.33mg/g。     

Se in Se‐enriched peanut,and losses during peanut protein preparation

This study determined the Se species in Se‐enriched peanut, and Se losses during peanut protein processing by enzymatic extraction, high‐performance liquid chromatography (HPLC) separation and inductively coupled plasma‐mass spectrometry determination. The study revealed that mixed enzymes (protease and lipase, 2:1 w/w) in Na₂S₂O₃, assisted by 1 h ultrasonic processing, could effectively extract Se speciation from defatted peanut powder. Separation of organic Se by HPLC was optimised using pentafluoropropionic anhydride at a concentration of 0.1% in 2% methanol as mobile phase. Selenomethionine is the dominant Se species in peanut, accounting for 65% of the total Se. During the peanut protein preparation, nearly 37% of Se losses were due to the complexity of the multistage process. The loss can be ascribed to volatilisation, dissolution, degradation or other physical modes of transfer or loss.     

High‐pressure microfluidisation pretreatment disaggregate peanut protein isolates to prepare antihypertensive peptide fractions

High‐pressure microfluidisation (HPM) pretreatment was applied to increase in vitro antihypertensive activity of peanut peptide fractions (PPF). The morphology of protein in aqueous dispersion revealed that peanut protein isolate (PPI) disaggregated at relatively low pressure (≤120 MPa) and re‐aggregated at relatively high pressures (150–210 MPa). The treated pressure of 120 MPa could lead to the most disaggregation of PPI. Small peptides contents, trichloroacetic acid‐nitrogen soluble index (TCA‐NSI) and degree of hydrolysis (DH) of peanut protein hydrolysates (PPH) all reached the highest at 120 MPa. Consequently, it possessed the highest angiotensin converting enzyme (ACE) and renin inhibitory activity. The highest surface hydrophobicity occurred at 120 MPa pretreatment samples. Thirty‐nine oligopeptides at 120 MPa pretreatment were identified by ultra‐performance liquid chromatography‐quadrupole time‐of‐flight (UPLC‐Q‐TOF) mass spectrometer combined with Progenesis QI for Proteomics software compared with 29 and 35 at control and 210 MPa, respectively. This meant that disaggregation of PPI at 120 MPa resulted in the release of new hydrophobic peptide.