Effect of soy oil containing stearidonic acid on growth performance and fillet fatty acid composition of Atlantic salmon

The effects of stearidonic acid (SDA; 18:4n‐3) derived from SDA‐enhanced, genetically modified soybeans (Monsanto Company, St Louis, MO, USA) on growth performance and fatty acid (FA) composition of large Atlantic salmon (Salmo salar; 2.1 kg initial weight) were evaluated. There was a stepwise decrease in feed intake and subsequent weight gain of immature Atlantic salmon with increased replacement of fish oil by SDA soy oil from 0%, 50% to 100% added oil. SDA increased and n‐3 highly unsaturated FA (n‐3 HUFA; eicosapentaenoic acid + docosahexaenoic acid) decreased in the diet and corresponding fillet with increased SDA oil inclusion. Salmon with the same weight gain fed SDA oil compared with rapeseed oil at 50% fish oil replacement had similar n‐3 HUFA fillet levels indicating little or no increased synthesis of n‐3 HUFA from SDA for deposition in the fillet. However, elongation of dietary SDA to 20:4n‐3 for deposition in the fillet of SDA oil fed fish was indicated. The increased SDA and 20:4n‐3 in the fillet of Atlantic salmon fed SDA oil compared with rapeseed oil at 50% fish oil replacement may be more effective as precursors for EPA in humans than 18:3n‐3 which was in the fillet at similar levels.     

两级泡沫分离废水中大豆蛋白的工艺

为了有效处理高浓度大豆蛋白废水,在研究初始pH值、表观气速和温度特别是在较高温度（60℃）对泡沫分离大豆蛋白废水效果影响的基础上,建立了可同时提高富集比和回收率的两级泡沫分离工艺。在60℃时,对大豆蛋白质量浓度为4.0 g/L的废水泡沫分离,富集比比常温时提高4倍多。两级泡沫分离工艺中,第一级分离在大豆蛋白质量浓度为4.0 g/L,初始pH值为7.0,表观气速0.133 cm/s,60℃下操作,富集比为7.71,残液作为第二级泡沫分离的进料;第二级分离先在20℃,表观气速0.133 cm/s下进行,待塔顶     

过滤介质对大豆浓缩磷脂透明度的影响

以大豆原油为原料,分别选择硅藻土、活性炭、活性白土、豆粕、珍珠岩、木质纤维素、凹凸棒土和膨润土作为过滤介质,对大豆原油过滤除杂,制备大豆浓缩磷脂,研究各种过滤介质对大豆浓缩磷脂透明度的影响,结果表明木质纤维素可以有效去除大豆原油中的杂质,制备得到的大豆浓缩磷脂透明度甚至比食品级大豆浓缩磷脂高。     

玉米蛋白粉在制酱中的应用

用玉米淀粉副产物－米蛋白粉代替部分大豆做为原酱的蛋白质原料,采用固态低盐法进行发酵,其产品的感官指标和理化指标优于或接近传统酱。     

Effects of feeding a fish meal‐free soy protein concentrate‐based diet on the growth performance and nutrient utilization of red sea bream (Pagrus major)

Two groups of red sea bream (average body weight 85 g) were fed to satiation fish meal (FM) or FM‐free soy protein concentrate (SPC)‐based diet (FM‐sat and SPC groups respectively). A third group (FM‐pair) was fed the same amount of FM as of SPC fed to SPC‐sat group for 6 weeks. Growth rate of SPC group was significantly slower than of FM‐sat and FM‐pair groups (p < 0.05). Feed conversion ratios of FM‐sat and FM‐pair groups were similar and were better than that of SPC group (p < 0.05). Visceral fat somatic index of SPC group was significantly lower than of the other groups (p < 0.05), while that of the latter two groups were similar. Plasma triglyceride of FM‐sat and FM‐pair groups was similar and lower than the level of SPC group (p < 0.05). Trypsin activity in hepatopancreas of SPC group was significantly lower than that of other groups (p < 0.05). We suggest a low growth of SPC group was not simply related to low‐feed intake. Feeding of a FM‐free SPC‐based diet may reduce lipid accumulation and consequently lead to low‐growth performance, in red sea bream.     

聚酰胺多胺环氧氯丙烷树脂大豆胶黏剂制备及性能研究

采用己二酸(AA)、二乙烯三胺、环氧氯丙烷(ECH)合成聚酰胺多胺环氧氯丙烷树脂(PAE),将其与大豆蛋白按比例混合制备PAE大豆胶黏剂。在合成预聚体(PA)后,通过单因素试验,探究AA与ECH摩尔比、大豆蛋白添加量对胶合板胶合强度的影响,研究了PAE对大豆蛋白的改性作用及胶接机理。结果表明:在胶黏剂合成过程中AA与ECH摩尔比为1:1.0,大豆蛋白添加量为30%,热压温度为120℃、压力1.0 MPa、热压时间6 min条件下,PAE大豆蛋白胶黏剂胶合强度可达1.02 MPa,满足GB/T 9846-2015Ι类板指标要求。     

生姜蛋白酶水解大豆分离蛋白的研究

以部分纯化的生姜蛋白酶为酶源，对该酶在水解大豆分离蛋白的最佳条件等方面进行了较为详细的探讨。研究结果表明，生姜蛋白酶水解大豆分离蛋白的最佳条件为：温度60℃、酶加量2．0％、pH值6．O、水解5h，此时其水解度可达7．5％。经酶解处理后的大豆分离蛋白饮料，其离心沉淀率降低，稳定性增大。     

响应面法优化无锡酱排骨制作工艺

以猪肋排为原料,加入多种配料后经煮制得到无锡酱排骨。以感官评分为指标,通过单因素试验和响应面试验构建Box-Behnken多元回归模型,对无锡酱排骨制作工艺进行优化,得到无锡酱排骨的最佳制作工艺配方为：猪肋排500 g,水1 500 g,南乳红烧汁102 g,大豆油50 g,小葱30 g,白砂糖31 g,姜15 g,腌料5 g,桂皮0.7 g,八角0.7 g,红曲红0.3 g,香叶0.2 g,加热时间60 min,采用此工艺制作的产品感官评分为92.8分,脂肪含量为13.45 g/100 g,蛋白质含量为23.26 g/100 g。该研究成果可为无锡酱排骨的工艺优化及相关预制菜的工业化生产提供理论参考。     

生物乙醇木质素-PAE改性大豆蛋白胶黏剂合成工艺研究

将生物乙醇木质素与自合成的聚酰胺多胺环氧氯丙烷(PAE)树脂进行接枝共聚改性大豆蛋白,制备环保型胶合板用胶黏剂,并通过单因素试验确定了木质素种类、木质素与PAE质量比、木质素与PAE树脂反应时间、大豆蛋白添加量等工艺条件对大豆蛋白胶黏剂胶合强度的影响。结果表明:当选用生物乙醇木质素与PAE进行接枝共聚、木质素与PAE质量配比为1∶4、反应时间为30 min、大豆蛋白添加量为50%(以木质素-PAE总质量而言)时,制得的三层胶合板湿胶合强度(1.03 MPa)可达到GB/T 9846—2015Ι类杨木胶合板的指标要求。     

Identification of dimethylarsinic acid as the major arsenic compound in fish sauce by liquid chromatography/electrospray ionization-mass spectrometry

ABSTRACT:   Arsenobetaine, the major arsenic compound in marine animals, is substantially non-toxic. It is, however, possible that arsenobetaine undergoes bacterial transformation during manufacturing of fermented fishery products. In the present study, therefore, three types of fish sauce were examined for arsenic concentrations and species compared with those in the raw materials (sardine, Japanese sandfish and Japanese common squid). Arsenic concentrations of the three types of fish sauce were almost equivalent to those in their raw materials, suggesting no accumulation of arsenic during fermentation. Arsenic speciation was performed by a combination of cation-exchange liquid chromatography (LC) and electrospray ionization (ESI)-single quadrupole mass spectrometry (MS). Optimal conditions of LC/ESI-MS were established to analyze seven arsenic compounds (arsenate, monomethylarsonic acid, dimethylarsinic acid, arsenobetaine, trimethylarsine oxide, arsenocholine and tetramethylarsonium ion) found in biological samples. When analyzed by LC/ESI-MS, the major arsenic compound in the raw materials was arsenobetaine as expected, while not arsenobetaine but dimethylarsinic acid was identified as the major arsenic compound in the three types of fish sauce. These results suggest that arsenobetaine in the raw materials is converted to dimethylarsinic acid but not to arsenate with high toxicity by bacterial actions during manufacturing of fish sauce.