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辛烯基琥珀酸酯抗性淀粉的制备及活性研究

辛烯基琥珀酸酯抗性淀粉的制备及活性研究

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第十三届中国科协年会第3分会场-“食品营养与健康”国际研讨会

作者：陈文洁邓捷郭柏雪张燕天津科技大学

采用响应面分析,优化辛烯基琥珀酸酯化淀粉的制备工艺。在反应时间为3.5h,温度为48℃,pH为9.3的条件下,抗性淀粉的产率达到了21.51%。红外光谱图和扫描电镜结果显示:原淀粉的基本结构未破坏,酯化反应造成的损伤大部分出现在大颗粒上,若... 详细信息

采用响应面分析,优化辛烯基琥珀酸酯化淀粉的制备工艺。在反应时间为3.5h,温度为48℃,pH为9.3的条件下,抗性淀粉的产率达到了21.51%。红外光谱图和扫描电镜结果显示:原淀粉的基本结构未破坏,酯化反应造成的损伤大部分出现在大颗粒上,若干小颗粒通过酯键连接在大颗粒上,使颗粒互相抱团,结构紧实。所制备抗性淀粉在酸奶发酵中对LA-5无明显增菌作用,而对BB-12有增殖作用,辛烯基琥珀酸酯淀粉和商品化抗性淀粉Hi-maize260的效果相似,活菌数为1.01×109cfu/mL和1.03×109cfu/mL,大约是空白的7倍。

关键词：辛烯基琥珀酸酯淀粉抗性淀粉 BB-12 增殖

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蛋黄卵磷脂的提取及其铜、铁含量测定

蛋黄卵磷脂的提取及其铜、铁含量测定

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第十三届中国科协年会第3分会场-“食品营养与健康”国际研讨会

作者：常皓刘静波吉林大学军需科技学院营养与功能食品研究室

卵磷脂是一种重要的具有营养与保健功能的天然物质。蛋黄卵磷脂含量高,氧化稳定性比大豆卵磷脂更强,因此目前关于蛋黄卵磷脂的功能特性以及应用开发日益受到人们的关注。卵磷脂提取方法很多,但最具有实际应用性的是有机溶剂法。卵磷脂... 详细信息

卵磷脂是一种重要的具有营养与保健功能的天然物质。蛋黄卵磷脂含量高,氧化稳定性比大豆卵磷脂更强,因此目前关于蛋黄卵磷脂的功能特性以及应用开发日益受到人们的关注。卵磷脂提取方法很多,但最具有实际应用性的是有机溶剂法。卵磷脂含有不饱和脂肪酸,在放置过程中易受光线、氧气和温度的影响而变性,而一些过渡金属离子(在食品中通常是铜和铁)是主要的氧化强化剂,能够催化脂类氧化。本文在课题组前期对蛋黄卵磷脂提取研究成果的基础上,对提取方法进行了改进,由水浴加热乙醇萃取法改进为磁力搅拌法,并优化工艺参数,结果表明乙醇浓度为100%,料液比为1:14,搅拌时间为1.5h条件下,蛋黄卵磷脂得率最高,为21.61%,比水浴加热法的得率(17.30%)提高了4.31%。为了研究蛋黄卵磷脂的氧化稳定性,利用火焰原子吸收光度法对所提取的蛋黄卵磷脂中的铜、铁离子含量进行了测定,铜元素线性回归方程为y=0.1447x+0.0008,相关系数R=0.9998,铁元素线性回归方程为y=0.0346x+0.0024,相关系数R=0.9997,线性关系都很好,呈正相关性。测得卵磷脂样品中铜的含量为0.8006ppm,铁的含量为12.97ppm。

关键词：蛋黄卵磷脂提取原子吸收铜铁

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Study on Antibacterial Substances Extraxted from Natto

Study on Antibacterial Substances Extraxted from Natto

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第十三届中国科协年会第3分会场-“食品营养与健康”国际研讨会

作者： Xiujuan LI, Ye CHEN, Qingdai LIU (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China )

Antibacterial Substances were extracted and purified with trichloroacetic acid-acetone precipitant method and ammonium sulphate, respectively. The region of molecular weight of the extracts was analyzed by SDS-PAGE. The antibacterial experiment was carried out, and the results showed that the 50-100KD of the extractions had stronger antibacterial activities against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus.

关键词： natto antibacterial substances SDS-PAGE antibacterial experiment

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Polyphenol-rich Extracts from Oiltea Camellia Prevent Weight Gain in Obese Mice Fed a High-fat Diet and Slowed the Accumulation of Triglycerides in 3T3-L1 Adip℃ytes

Polyphenol-rich Extracts from Oiltea Camellia Prevent Weight...

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第十三届中国科协年会第3分会场-“食品营养与健康”国际研讨会

作者： Qiuping CHEN, Xiaoqin WU, Lianliang LIU, Ying ZHANG, Jianfu SHEN (School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China )

The potential of extracts from oiltea camellia (℃E) to prevent obesity was investigated using a high-fat diet (HFD) obesity model. In this animal model, male ICR mice were fed a HFD and treated with ℃E or vehicle for 30 days. Oral administration of ℃E suppressed increases in body weight and fat storage. Serum levels of total cholesterol (TC) and triglycerides (TG) decreased in ℃E treatment groups compared to the HFD group, but high-density lipoprotein cholesterol (HDL-C) increased. In addition, the activity of fatty acid synthase (FAS) in animal liver was significantly lower in the ℃E treatment group. Administration of ℃E also inhibited adipogenesis in a dose-dependent manner in 3T3-L1 cells, as seen by Oil Red O staining. Our results suggest that ℃E may be useful in the treatment of obesity and related disorders by acting to prevent weight gain. The metabolic effects of ℃E may be mediated through FAS inhibition.

关键词： Oiltea camellia anti-obesity gallic acid adip℃yte fatty acid synthase

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Effect of Rosemary on Oxidative Damage Induced by D-galactose in Senile Mice

Effect of Rosemary on Oxidative Damage Induced by D-galactos...

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第十三届中国科协年会第3分会场-“食品营养与健康”国际研讨会

作者： Zesheng ZHANG1,2, Di CHEN1, 2, Hao WANG1, 2 (1.Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China 2.Department of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China)

Rodent chronically injected with D-galactose has been used as an animal aging model for brain aging or anti-aging pharmacology research. Rosemary, A large number of compounds within the lipid fraction of rosemary have anti-oxidant ability. In the present study, mice were subcutaneously injected with D-galactose (2%, 7.5ml/kg body weight) for 6 weeks and According to the stated requirement formula mix mice food,To which adding different doses of rosemary (0.05%, 0.15%, 0.3%) drug give treatment *** behavior was observed in the open field at the next day after the last treat-ment six ***-fed mice showed higher activity upon induction by new environmental stimuli,lower anxiety and higher novelty-seeking behavior in the open field *** significantly increased SOD,T-AOC,and CAT activity and decreased the MDA level in serum .These results imply that Rosemary can reverse oxidant impairment induced by D-gal in mice and improve the antioxidant enzymes activity,scavenging free radicals and reduce lipid peroxidation generated and anti-aging,and having a certain function of delaying senility.

关键词： Rosemary Open field D-galactose Antioxidant activity

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High Pressure Effects on Cooking Loss and Histological Structure of Beef muscle

High Pressure Effects on Cooking Loss and Histological Struc...

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第十三届中国科协年会第3分会场-“食品营养与健康”国际研讨会

作者： Anjun LIU1, Hu ZHAN1, Jie ZHENG1, Peiqi JIA2, Dongyue LIU1 (1.College of food science and biotechnology, TianJin University of Science and Technology, TianJin 300457, China 2. Tianjin HTSM Bioengineering Co., Ltd, TianJin 300384,China)

In this study, we investigate the effects of high pressure (up to 600 MPa) applied at room temperature for 10 min on beef muscle cooking loss and histological structure. The beef sample is cut into long strips about 2 cm, respectively, to be imposed upon 0.1, 100, 200, 300, 400, 500 and 600 MPa. The data of cooking loss, pH and protein solubility, as well as the electron microscopy, illustrates the changes in cooking loss and histological structure with high pressure treatment. There is a significant reduction in cooking loss of beef with high-pressure treatment as compared to raw beef. When the beef sample is imposed upon 300 or 400 MPa, the cooking loss reduces about 12%. Besides, pH of beef is dramatically increased as the pressure increasing, and the pH increases about 5% when the sample is imposed upon 500 MPa. When high pressure was applied at room temperature, the ultrastructure of beef tissue had apparently changed. Muscle fiber fragments gradually become slender and sarcomeres become lengthen as pressure increasing. Our data indicated that high pressure treatment on beef lead to stretching of muscle fiber and increase of water holding capacity.

关键词： high pressure cooking loss protein solubility structure beef muscle

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