油脂预乳化提高大豆拉丝蛋白素食香肠品质

为了提高大豆拉丝蛋白(Textured Fibril Soy Protein,TFSP)素食香肠的品质,该研究将油脂预乳化工艺应用于TFSP素食香肠的加工,利用响应面试验设计优化了预乳化工艺条件,采用质构分析仪测定分析了产品的质构特性,并进行了感官评价。结果表明优化后的最佳预乳化工艺条件为菜籽油含量445g/L、大豆分离蛋白浓度105g/L、乳化机剪切速率9.0×103r/min。与对照组相比,此条件下制作的预乳化-TFSP素食香肠的凝胶强度、硬度和咀嚼性分别提高了约1倍、10%和26%,且产品口感鲜嫩、富有汁液感,感官评价得分显著提高。采用激光共聚焦显微镜观察分析了不同工艺制作的TFSP素食香肠在煮制前后微观结构的变化,结果发现油脂预乳化工艺可大大提高乳化油脂的稳定性和在香肠凝胶基质中的均匀分布,从而使乳化油脂的‘填充作用’得以发挥,不仅增强了TFSP素食香肠的保水保油能力,降低了蒸煮损失率,而且对香肠的质构和感官特性产生了重要影响。因此油脂预乳化工艺是一种辅助提高素食香肠整体品质行之有效的方法。     

Antibodies to prion and Acinetobacter peptide sequences in bovine spongiform encephalopathy

An amino acid sequence homology has been identified between the bovine prion sequence (RPVDQ) and the Acinetobacter calcoaceticus enzyme, uridine-diphosphate-N-acetyl glucosamine-1-carboxy-vinyl-transferase which also contains (RPVDQ). Class-specific IgA, IgG and IgM antibodies against synthetic peptides containing the structurally related sequences present in bovine prion and A. calcoaceticus were measured in 189 bovine spongiform encephalopathy (BSE) positive cattle, 127 BSE negative cattle and 87 healthy control animals using an ELISA technique. Class-specific IgA, IgG and IgM antibodies against the structurally related synthetic peptides were significantly elevated in BSE positive cattle when compared to BSE negative cattle (P < 0.001) and healthy control animals (P < 0.001). These autoantibodies may have a role in the pathogenesis of BSE.