Determination of the Mineral Fraction and Rheological Properties of Microwave Modified Starch from Canna Edulis

The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using both the Brabender amylograph and Brookfield viscosimeter. Except for the calcium concentration, mineral contents decreased significantly (p < 0.05) after microwave treatment. The amylographic profile was also modified, showing increased pasting temperature range and breakdown index, whereas the viscosity peak, viscosity at holding (95°C) and cooling periods (50°C), setback and consistency decreased as compared to the native starch counterpart. Although viscosity decreased in the microwaved sample, presumably due to starch changes at molecular level, it retained the general pseudo plastic behavior of native starch. It is concluded that canna starch may be modified by microwave irradiation in order to change its functional properties. This information should be considered when using microwave irradiation for food processing. Furthermore, the altered functional attributes of canna modified starch could be advantageous in new product development.     

烤烟淀粉含量影响因素的研究进展

综述了影响烤烟淀粉含量的一系列因素,初步探讨了降低淀粉含量的措施。     

Main effects and interactions of varying formulation protein,fiber, and moisture on feed manufacture and pellet quality

The majority of broiler feed is in pelleted form. Feeding pelleted diets results in improved BW gain and FE compared with feeding mash diets. However, improvements in performance are contingent on pellet quality. Past research has focused on methods to improve pellet quality without negatively affecting processing variables and performance. The objective of these studies was to evaluate the effects and interactions that occur when small inclusion amounts of fiber, protein, and moisture were formulated into corn- and soybean-based broiler diets. Two experiments were conducted. In experiment 1, small inclusion amounts (5%) of fiber (in the form of cellulose) or protein (in the form of soy protein isolate) improved the pellet durability index and the modified pellet durability index compared with the control (P ≤ 0.05). Moreover, manufacturing variables were not negatively affected (P > 0.05). In experiment 2, small inclusion amounts of protein (2%), in the form of soybean meal, and moisture (2 and 4%), in the form of tap water, improved the pellet durability index and the modified pellet durability index (P ≤ 0.05). Small inclusion amounts of fiber, in the form of oat hulls, negatively affected pellet quality and manufacturing variables. Ingredient interactions were not observed for manufacturing variables or pellet quality. These results demonstrate that small inclusion amounts of supplemental fiber (cellulose), protein (soy protein isolate or soybean meal), and moisture (tap water) can be used to ameliorate poor pellet quality.     

小麦的品种和产地属性分析

为研究产地和品种对小麦中营养组分含量的影响,对河南10个产地种植的4个品种的小麦中蛋白质、脂肪和淀粉含量进行了统计分析,结果表明,种植在不同产地的4个小麦品种,郑麦366的蛋白质含量平均值最高,为15.09%,且变异系数最小;脂肪含量平均值最高的是郑麦103,为1.88%,其变异系数也最高;淀粉含量平均值最高的是郑麦103,为72.63%,变异系数最大的是西农979,为1.71%。北部产区种植的小麦蛋白质含量高于南部产区,南部产区的脂肪含量相对较高。相比较而言,种植在不同产地的郑麦366其蛋白质含量和淀粉含量的变异系数均最小,蛋白质含量平均值为最高,在河南各地具有较好的地域适应性。     

脱锻炼期间不同观赏树种抗寒性与电阻抗参数和生理指标的关系

通过对电阻抗图谱(EIS)参数及抗性生理指标的测定,研究了6种不同观赏树木金枝国槐(Sophora japonica‘Golden Stem’)、蝴蝶槐(Sophora japonica var.loligpophylla)、西府海棠(Malus micromalus Mak.)、红宝石海棠(Malus spetabilis Royalty)、腊梅(Chimonanthus praecox(L.)Link)和大叶女贞(Ligustrun lucidumAit)的脱锻炼期间抗寒性的变化及与EIS参数和生理指标之间的相关性,为揭示不同观赏树种在脱锻炼期间抗寒机理提供理论依据。结果表明:脱锻炼期间,6种树种的茎EIS参数呈现出不同程度的变化趋势;可溶性淀粉和糖含量发生了明显的变化;抗寒性均呈下降趋势。6种树种的抗寒性与某些生理指标、EIS参数存在着一定的相关性。     

葛根全粉制备工艺研究

以新鲜葛根为原料,采用制片、干燥、粉碎等工艺制备葛根全粉,以全粉的碘蓝值、色泽为评价指标,研究了护色剂、护色时间、蒸煮时间和热风干燥温度对全粉品质的影响。结果表明,烘干温度是影响碘蓝值的主要因素;最佳制备工艺参数:护色剂及质量分数为0.35%柠檬酸和0.30%焦亚硫酸钠,护色时间60 min,蒸煮时间16 min,烘干温度60℃。     

明胶 卡拉胶及变性淀粉凝胶性能对比研究

分别研究了明胶、卡拉胶和变性淀粉的凝胶强度随浓度的变化,并对比3种材料在不同pH值、不同蔗糖浓度下凝胶强度的变化,为3种材料的进一步研究提供了基础数据。     

通电加热对抗性淀粉制备的影响

以不同支直链淀粉含量的原淀粉为原料,采取通电加热和水浴加热2种方式处理淀粉,用自制淀粉糊化电导率测定仪采集数据,讨论通电加热对抗性淀粉(RS)形成的影响以及抗性淀粉含量变化及其影响因素。试验发现,采用不同电压通电加热糊化马铃薯淀粉的结果显示,150 V电压糊化马铃薯淀粉,产生的RS最多(8.64%);110 V电压,最终产生的RS最少(6.65%)。对于所采用的全部三种淀粉而言,通电加热后的淀粉中抗性淀粉含量均少于水浴加热处理的样品。在红薯淀粉中,抗性淀粉的减少量达到22.78%。结果表明,通电加热相比于其他加热方法,更加快速均匀。利用通电加热制备抗性淀粉能有效地改变最终抗性淀粉的含量。     

变性淀粉在雪糕中应用的研究

[目的]对变性淀粉在雪糕中的应用进行研究,获得最佳的工艺配方。[方法]考察了变性淀粉的型号和用量、单甘酯用量及CMC与明胶配比对产品品质的影响,并通过正交试验对影响产品品质的主要因素进行分析。[结果]确定以变性淀粉为主要原料生产雪糕的最佳工艺配方为变性淀粉型号DC-35,变性淀粉用量为6%,单甘酯用量为0.2%,CMC用量为0.3%,明胶用量为0.2%,即CMC∶明胶为3∶2。此条件下得到的雪糕产品组织状态均匀一致,口感细腻柔和,风味良好。[结论]该研究拓展了雪糕的种类,增加了雪糕的功能,具有良好的应用前景。     

W/O细乳液的制备及淀粉纳米微球的合成

以高压均质为乳化方式,采用细乳液交联法合成淀粉纳米微球。对W/O细乳液制备条件的研究结果表明:Span-80与Tween-80质量比为84∶16,淀粉溶液中NaCl与H2O质量比为6∶100时可制得圆整性和分散性较好的粗乳液;复合乳化剂与环己烷的质量体积比为0.04～0.08g/mL时,细乳液粒径和多分散系数(PDI)变化不明显;随着均质压力的提高,细乳液粒径和PDI逐渐减小;随着均质次数的增加,细乳液粒径和PDI先是逐渐减小,均质5次后变化趋于平缓。以环氧氯丙烷为交联剂,成功制得了粒径约50～100nm淀粉纳米微球。