大豆异黄酮对蛋鸡小肠肠道黏膜结构的影响

选取200只1日龄健康的蛋鸡,随机平均分为2组：试验组（T组）日粮中添加大豆异黄酮提取物20mg/kg,对照组（C组）饲喂基础日粮,分别于10、15、22、29、37日龄取材,制作石蜡切片及HE染色,显微成像系统测定十二指肠、空肠和回肠的绒毛长度、隐窝深度和肌层厚度。结果显示,随着日龄（15~37日龄）的增长,T组蛋鸡十二指肠、空肠和回肠的肌层厚度和V/C值都有低于C组蛋鸡的趋势。结果说明,20mg/kg的大豆异黄酮提取物的添加量对蛋鸡的小肠肠道黏膜结构有负面影响,不利于蛋鸡的生长。     

Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

ABSTRACT:   To explore the potential utility of underutilized fish in the fish sauce industry, fish sauces were prepared from both raw and heat-induced meat of Japanese anchovy Engraulis japonica and rabbit fish Siganus fuscescens using wheat malt, and their quality aspects and sensory properties were assessed. Proximate composition of the fish meat represents protein as the major component (16.0–17.8%), other than moisture. Analyses of free amino acids, peptides including oligopeptides, and organic acids contents in fish sauces revealed suitability of both raw and heat-induced meat of the selected species in commercial fish sauce production. The variations in taste of raw meat fish sauces were species-specific, but the taste of fish sauces from heat-induced meat were similar.     

Utilization of monounsaturated fatty acid (18:1n-9, oleic acid) by freshwater prawn Macrobrachium rosenbergii (de Man) juveniles

The utilization of oleic acid as an energy source and the effects of oleic acid levels and/or dietary soy bean lecithin (SBL) on oleic acid utilization, growth and survival, and lipid class and fatty acid compositions of freshwater prawn, Macrobrachium rosenbergii (de Man), juveniles were determined.
Increase in levels of dietary oleic acid from 10 to 80 g kg⁻¹ significantly ( P ≤ 0.05) reduced growth, survival and feed conversion efficiency of M. rosenbergii juveniles during the 40-day feeding period. Inclusion of 20 g kg⁻¹ SBL had no significant effect ( P ≥ 0.05) on growth and survival, nor was there any interactive effect between dietary SBL and oleic acid levels.
Body fatty acid profile of prawns reflected dietary fatty acid quantity. The fatty acid composition of prawns fed diets containing 80 g kg⁻¹ oleic acid had tremendously high proportions of oleic acid. Polar lipids, mostly phosphatidylcholine (PC), constituted the bulk of the extracted total lipids. Prawns fed with SBL had significantly ( P ≥ 0.05) higher PC content.
Oleic acid was metabolized for energy by M. rosenbergii juveniles at the same rate regardless of dietary level of SBL and/or oleic acid. Expired ¹⁴CO₂ accounted for half of the ingested radioactivity 48 h after feeding with labelled diets. No significant difference in the amount of ¹⁴CO₂ expired by prawns fed the labelled test diets was found. Per cent radioactivity ingested and absorbed into the body was also not significantly different in prawns of the different dietary treatments.     

紫甘蓝花青素智能指示膜的制备及其在牛乳新鲜度监测中应用

为研究不同紫甘蓝花青素含量对大豆分离蛋白基智能指示膜性能的影响,提高指示膜的综合包装性能,考察指示膜对巴氏杀菌乳新鲜度的监测效果。以大豆分离蛋白（Soy Protein Isolate,SPI）为原料,添加紫甘蓝花青素（Purple Cabbage Anthocyanins,PCA）制备指示膜,对其结构、热性能、机械性能、色度及其稳定性和pH敏感性进行表征和分析,并将指示膜应用于巴氏杀菌乳新鲜度监测中。结果表明：相对于大豆分离蛋白膜,含有4%（质量分数紫甘蓝花青素的指示膜,拉伸强度从2.46 MPa增加到3.77 MPa,断裂伸长率从105%增加到131%;与标准白的色差从21.23增加到52.88,指示膜明度降低,色度偏黄绿色,结晶温度比SPI膜升高了3 ℃。指示膜的色度在常温下5 d内不出现可视性色差,但pH敏感性强。将指示膜应用于巴氏杀菌乳新鲜度监测中,指示膜的颜色随着牛乳变质由绿变红,指示膜与原始膜的色差变化与巴氏杀菌乳的pH值变化呈相反趋势,且色差可视。因此,该指示膜具有监测巴氏杀菌乳腐败过程的潜力,应用前景广阔。     

风味酱鸭加工工艺优化

[目的]优化风味酱鸭的加工工艺。[方法]以鸭腿为原料,选取腌制时间、煮制时间、葡萄糖添加量和酱油添加量进行单因素试验,在此基础上采用正交试验优化,研究各自变量及其交互作用对风味酱鸭风味的影响,并对其工艺参数进行优化。[结果]风味酱鸭的最佳加工工艺条件为：腌制时间12h、煮制时间70min、葡萄糖添加量2．O％、酱油添加量30ml／kg（均以鸭腿的重量计）。在此工艺条件下,酱鸭腿风味口感较好。[结论]该研究可为风味酱鸭的工业化生产提供理论指导。     

硬脂酸-胱氨酸-大豆分离蛋白复合膜的机械特性和吸湿性研究

以硬脂酸作为增塑剂，胱氨酸作为交联剂制备具有一定力学性能和良好抗湿性能的大豆分离蛋白复合膜。将膜放在25℃，相对湿度为50%的干燥器中平衡两天，用质构仪测定膜的抗拉强度(TS),延伸率(E(%))。在水分活度a_w为0.10～0.90的范围内研究了复合膜在25℃的吸湿特性。吸湿速率和吸湿等温线数据分别拟合到Peleg's 方程和GAB(Guggenheim-Anderson-de Boer)模型。结果表明：大豆蛋白复合膜的TS、延伸率E(%)以及吸湿速率随着硬脂酸和胱氨酸的添加比率显著地变化。硬脂酸和胱氨酸的最佳添加比率为40∶60(w/w)(每升蛋白质溶液中加入10 g混合添加剂)，此时，大豆蛋白膜的强度比原来提高2倍，并且有最佳的吸湿速率。吸湿数据和GAB 模型有很高的拟合度，拟合系数最高达0.99。     

酶法改性大豆分离蛋白成膜条件的研究

以大豆分离蛋白为成膜主料,在一定条件下与交联剂(TG酶)、增塑剂(甘油)等共同作用,制备出可降解具有一定机械强度的大豆分离蛋白膜,可部分替代塑料用于食品包装领域,减少环境污染。结果表明,大豆分离蛋白膜的实验室制膜工艺参数为:质量分数为5.0%的大豆分离蛋白,2.0%的甘油,0.15%的TG酶、pH值8.0。     

蚕蛹酿制酱油的研究

对以蚕蛹为主料酿制酱油的蒸料方法，生产菌株的选育，制曲条件和发酵条件等工艺参数进行了研究。     

利用生物技术开发酱油渣试验

以假丝酵母与黑曲霉为出发菌种,经工艺条件的筛选与优化,研制出蛋白质含量明显增加,且有较高酶活的饲料蛋白质添加剂。     

饲粮添加不同水平大豆磷脂对奶牛饲喂效果的影响

以羊草和青贮玉米为粗饲料,对奶牛饲粮添加不同水平大豆磷脂的饲喂效果进行研究。试验采用单因子完全随机化设计,将年龄、胎次、泌乳阶段、产奶量及体重相近的健康黑白花荷斯坦奶牛12头分为4个处理,其中A组是对照组,饲喂基础日粮,其它3个处理组随机饲喂3种不同的试验日粮,试验日粮是在基础日粮中分别添加1%、2.5%和4%的大豆磷脂。结果表明:日粮中添加2.5%的大豆磷脂处理组平均每头奶牛每天产奶量比对照组提高4.25 kg(P<0.01),并改善了奶牛的健康状况和繁殖性能,对乳脂率和奶牛正常的生理代谢指标均无影响(P>0.05),整个泌乳期净增利润1 857.45元,经济效益显著。