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花生蛋白质在食品中的地位及应用 总被引:2,自引:0,他引:2
继大豆蛋白被人们充分认识和深度利用后,花生蛋白也开始引起人们的重视。花生蛋白质是一种完全蛋白质,含有人体必需的8种氨基酸。花生蛋白质可消化率高,极易被人体吸收利用,其消化系数可达90%以上。花生蛋白质具有诱人食欲的香味,简单地烘焙和磨碎成粉就可以用于多种食品加工,既可作为食品的主要成分,又可作为食品添加剂,还可兼用,这种特殊的优点,标志着花生蛋白质在食品中占有十分重要的地位。一、我国花生资源的利用前景——花生不仅是我国的主要食用油源,而且是重要的蛋白资源。花生在我国 相似文献
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2005年9月,山东省花生研究所赴美考察小组一行三人,对美国农业部佐治亚州海岸平原实验站、美国农业部花生研究所、美国北卡州立大学等单位进行了考察和学术交流,参观了花生试验田、实验室等,较全面的考察了美国花生抗病及优质育种状况。 相似文献
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《花生学报》2007,36(4):17-17
2007年9月6~7日,农业部“948”花生项目检查调度会在河北省邯郸市召开,会议由全国农业技术推广中心经作处张毅处长主持,山东花生研究所、山东、辽宁、河南、安徽、河北5省农业技术推广站、邯郸市农业局等20余人参加了会议。邯郸市农业局刘庆仁局长、河北省农业技术推广总站段玲玲站长到会致欢迎词,项目首席专家、山东花生研究所禹山林所长就花生“948”项目‘十一五’期间消化、吸收、再创新等内容进行了报告,山东花生研究所单世华博士传达了农业部。948”项目会议精神,5省农业技术推广部门汇报交流了2007年农业部‘948”花生项目落实情况,全国农业技术推广中心经作处张毅处长就下一步工作进行了部署。农业部“出口创汇花生种质及安全生产关键技术引进一948”项目由山东省花生研究所主持。河北省从2005年对项目研究成果的新品种和高产栽培技术进行示范推广,本项目针对出口创汇花生存在的品质不高、农残和黄曲霉毒素污染等影响出口的关键问题,推广了无公害和绿色食品花生综合栽培技术,三年来取得了显著成效,有力地推动了河北省花生新品种、新技术的推广普及,进一步提高了全省的花生产量和品质,增强了花生产品在国际市场的竞争力与出口创汇能力,促进了农业经济的发展和农民的增收。 相似文献
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解除花生连作障碍的对策研究:Ⅰ.模拟轮作的增产效果 总被引:2,自引:1,他引:2
采用盆栽试验,研究了小麦、水萝卜、油菜,菠菜等3科4种作物与连作花生实行模拟轮作对连作花生的影响。结果表明,小麦,水萝卜与连作花生模拟轮作,可以显著减轻或解除花生的连作障碍。小麦与连作花生模拟轮作,花生的生物产量和荚果产量较未处理的连作对照分别增产23.98%和25.10%,较轮作对照分别增产7.9%和15.0%。 相似文献
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永州市旱地资源丰富,是湖南省小籽花生种植的最大产区。花生产业健康发展不仅影响该市农业发展和农民增收,而且对小籽花生供给、花生产品质量至关重要。本文分析了永州市小籽花生产业发展现状,剖析了发展中存在的问题,结合永州市实际情况,提出了发展建议。分析表明:永州市在自然资源、生产规模、种质资源、产业化水平等方面有明显优势,但是在生产上存在机械化程度低、地方品种退化、由于施肥不合理和化学除草造成的土壤板结、酸化加剧、养分失衡等问题,且该地花生加工过于简单,销售方式落后。为此,永州市需强化政策引导,重抓科技领航,从构建良种良法体系、适度规模化经营、延伸产业链、拓宽销售渠道、加强品牌建设等方面着手,推动永州小籽花生产业可持续发展。 相似文献
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对 60 6所大学学生和职工进行了调查以确定影响煮花生消费的因素。抽样中大约有 5 5 %的人从未吃过煮花生 ,40 .4%的人说他们每星期吃煮花生不会超过一次 ,仅 4%和 1 %的人每星期吃一次和多于一次的煮花生 ,影响煮花生消费的因素有性别、口味、含油量及煮花生是否作为副菜来食用 (p >0 .0 5 )。男人比女人更喜欢吃煮花生。种族不是影响煮花生消费的因素 相似文献
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高油酸花生遗传改良研究进展 总被引:1,自引:0,他引:1
油酸和亚油酸是花生种仁中的主要脂肪酸,其含量和比例是花生和花生油的重要品质指标,花生中的油酸含量存在丰富的遗传变异,与普通花生相比,高油酸花生因含有较高的不饱和脂肪酸更受到消费者的青睐。提高花生油酸含量、降低亚油酸含量(即提高油酸、亚油酸比值,O/L值) 是花生品质改良的重点,也是国内外研究的热点之一。通过育种途径改良花生脂肪酸成分及其含量,对于提高人民生活水平和增进营养健康具有重要意义。本文围绕着调控油酸含量的脂肪酸脱氢酶FAD2 基因的特点,高油酸花生分子标记的研究进展,油酸含量的检测技术和高油酸花生育种的方法进行了综述,总结了中美两国高油酸花生育成的新品种以及对高油酸花生育种的现状,并进行了展望。 相似文献
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A survey was conducted in Nairobi, Nyanza and Western provinces in Kenya between March and July 2009 with 1263 peanut products sampled out of which 705 samples underwent microbial analysis. The study aimed at determining the incidence of fungal species – emphasis on Aspergillus section Flavi – associated with peanut products. A 0.5 kg representative sample was obtained from each surveyed vendor and the colony forming units (CFU) of fungal species determined. The samples were also analyzed for total aflatoxin level while isolates of Aspergillus flavus and Aspergillus parasiticus were screened for production of aflatoxin B1, B2, G1 and G2. Eight fungal species were detected in the samples and were in decreasing order of CFU/g of sample: A. flavus S-strain (467), A. flavus L-strain (341), Penicillium spp. (326), Aspergillus niger (156), Aspergillus tamari (27), Aspergillus alliaceus (21), A. parasiticus (10), and Aspergillus caelatus (5). The overall incidence of A. flavus S-strain in samples from Nairobi was 92 and 1425% higher than samples from Nyanza and Western regions, respectively. The combined incidence of A. flavus and A. parasiticus was varied significantly (p ≤ 0.05) with peanut product: peanut flour (69%), shelled raw peanuts (53%), spoilt peanuts (49%), boiled podded peanuts (45%), podded peanuts (39%), peanut butter (31%), fried peanuts (22%) and roasted peanuts (20%). Seventy three percent of A. flavus and A. parasiticus isolates produced at least one of the aflatoxin types, with 66% producing aflatoxin B1. The total aflatoxin level among peanut products ranged from 0 to 1629 μg/g; and there was a positive correlation (r = 0.2711) between the incidence of A. flavus and A. parasiticus, and total aflatoxin level. The high incidence of aflatoxin producing fungi in peanuts traded in Kenyan markets implies a risk of aflatoxin contamination, highlighting the need for stakeholders to promote sound practices at all stages of the peanut value chain in order to minimize market access by non-complying products. 相似文献
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S. V. Damame J. K. Chavan S. S. Kadam 《Plant foods for human nutrition (Dordrecht, Netherlands)》1990,40(2):143-148
Peanut kernels, untreated or soaked in salt solution, were roasted at 160°C for 30 min in a hot air oven or oil roasted at 147°C for 2 min and, stored at 27°C and 5°C up to 150 days. The heat treatments significantly decreased methionine, tryptophan and in vitro protein digestibility (IVPD) and, increased the soluble proteins and acid value of kernel oil. Storage of heated peanuts caused an increase in water-soluble proteins, IVPD, acid value and saponification value and a decrease in methionine, tryptophan and iodine value. The oil roasting was found to be more detrimental to nutritional quality and storage stability of peanuts as compared to dry roasting. The storage of heated peanuts at 5°C was found to be beneficial in lowering the undesirable nutritional changes in the peanut kernels. 相似文献
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中国花生生产及贸易现状与展望 总被引:11,自引:0,他引:11
对2000年以来中国花生生产和贸易现状进行了统计分析,探讨了我国花生生产和贸易的动态趋势。近年受花生播种面积减少,总产下降,单产增长速度放慢的影响,中国原料花生和花生油的出口量均出现了下降趋势。2008/09年度我国原料花生产量的增长趋缓,以花生为原料的油脂供给有所缓解,花生出口的增长潜力亦受到影响。 相似文献
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为探讨全周期间作胶园间作花生的可行性,通过在全周期间作胶园大行间(20 m)距离橡胶树不同位置间作花生,并开展其生长、产量、品质、养分含量以及经济性状表现观测。结果表明,间作的花生均能正常生长和开花结果,并能获得一定的产量,其中行间距橡胶树(东)6 m至(西)8 m之间6 m范围内(相当于25%的胶园面积)间作花生的产量与单作花生无显著差异,间作花生的蛋白质与粗脂肪与单作花生均无显著差异。试验期间(2013年5~7月份),间作花生的全周期间作胶园的橡胶树平均每刀次单株干胶产量和单位面积干胶产量与不间作的全周期间作胶园无显著差异。在全周期间作胶园间作花生能提高胶园收益29.15%,达3 065.04元/hm2。这表明,在全周期间作胶园大行间间作花生是有利的。 相似文献
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Anand P Rajakumar D Felix AJ Balasubramanian T 《Pakistan journal of biological sciences: PJBS》2010,13(16):785-793
The present study evaluates the effects of oral administration of taurine on haematological parameters in normal wistar rats. Tissue oxidative stress is implicated in pathogenesis of various clinical disorders and antioxidant taurine is emerging as prophylactic and therapeutic agent. However, studies on effects of taurine on normal physiology are not reported in literature. Normal saline (Group I) or 5% taurine in normal saline was administered in dose of 50 mg (Group II), 250 mg (Group III) or 500 mg kg(-1) of b.wt. (Group IV) through intragastric intubation for 60 days. The blood cell counts, haemoglobin content, packed cell volume, blood indices, bleeding time and clotting time were estimated using routine laboratory haematological techniques. Neutrophil's phagocytic activity was determined by nitroblue tetrazolium reduction test; serum lysozyme activity was estimated colorimetrically by the degree to lyse bacterial cell suspension and serum taurine levels were estimated by HPLC fluorimetric technique. Platelet count showed a decrease in Group III and IV when compared with Group I and II (p<0.001). Mean corpuscular haemoglobin of Group III and IV are significantly lowered when compared to Group I (p<0.001). A statistically significant decrease was observed in the mean corpuscular haemoglobin concentration between Group 1 and Group IV (p<0.001). The neutrophil percentage of Group II, Group III and Group IV showed a significant increase over Group I (p<0.001). The percentage of lymphocytes showed a significant decrease in Group II, III and Group IV when compared to Group I (p<0.001). Neutrophil's phagocytic activity is significantly lowered in Group III and IV when compared to Group I (p<0.001). The serum lysozyme activity of Group III and IV showed a significant increase over Group I (at p<0.001). From the present study it may be concluded that long term oral administration of taurine affects normal haematological functions. 相似文献