花生蛋白的开发与利用

从营养学角度，论述了花生蛋白开发利用的必要性；评价了花生蛋白利用的现状；介绍了生产花生蛋白产品的各种技术；并对花生蛋白深加工产品尤其是花生生物活性短肽的开发进行了展望。     

我国花生及花生产品出口结构与竞争力分析——基于1997-2007年进出口贸易数据

本文从出口产品结构、出口市场结构、出口的国内地区分布三方面分析了我国近11年来花生及花生产品的出口贸易结构,并运用国际市场占有率、贸易竞争指数、显示性比较优势指数对我国花生及花生产品的出口竞争力进行了测算和比较分析。结果表明:我国在花生果、花生仁、花生制品等劳动密集型产品上的优势很明显,竞争力很强,而在花生油和花生粕等资本密集型产品上的国际竞争力较弱。     

—基于1997-2007年进出口贸易数据

本文从出口产品结构、出口市场结构、出口的国内地区分布三方面分析了我国近11年来花生及花生产品的出口贸易结构,并运用国际市场占有率、贸易竞争指数、显示性比较优势指数对11年来我国花生及花生产品的出口竞争力进行了测算和比较分析。实证分析表明：我国在花生果、花生仁、花生制品等劳动密集型产品上的优势很明显,竞争力很强,而在花生油和花生粕等资本密集型产品上的国际竞争力较弱。     

花生市场粒级对其脂肪酸成分的影响

花生在加工成成品之前是按大小来化分市场粒级的,因此,花生加工商对花生市场粒级以及不同品种对花生脂肪酸成分和贮藏品质的影响应该加以考虑,这是因为油分的稳定性、制成品的品质以及产品货架寿命都是非常重要的品质要素。本研究在美国北卡罗来纳和弗吉尼亚州进行,对5个弗吉尼亚类型花生栽培品种做了为期三年的试验。主要评价了花生种仁大小即三种市场粒级对花生脂肪酸成分、碘值、     

烟台有望成为花生原料出口基地

烟台市出入境检验俭疫局的普查结果表明，烟台地区花生产地黄曲霉毒素（一种强致癌物）田间污染水平属低污染区，可以作为我国出口花生的原料基地。     

试论山东花生生产在创汇农业中的地位与潜力

试论山东花生生产在创汇农业中的地位与潜力盖树人，隋清卫，张吉民（山东省花生研究所莱西２６６６０１）花生是山东出口传统的骨干商品。近年来，随着我国改革开放的深入，花生生产和花生产品出口贸易得到了长足的发展。花生产品在农副产品出口创汇中依然保持了优势地位...     

花生低温干燥脱红衣设备研制成功

一种花生低温干燥脱红衣成套设备研制成功，并已投入市场。该设备是由山东省农机研究所农副产品加工技术中心研制的。据山东省农机研究所农副产品加工技术中心孙众沛研究员介绍，该设备采用低温、大风量花生表皮干燥技术，避免了花生在传统干燥过程中因温度过高引起的花生蛋白质变性，利于花生进一步的深加工，如提取花生组织蛋白或分离蛋白等高附加值产品。该设备加工花生破碎率低、红衣脱除率〉95％，适用于花生食品加工、外贸出口等企业。     

龙岩咸酥花生获得国家地理标志产品保护

2008年6月22日国家质量检验检疫总局发布了关于11个地理标志产品保护的公告,其中,龙岩咸酥花生申报地理标志产品保护被正式批准。龙岩新罗区种植花生始于明朝万历年间,是福建省花生的重要产区。目前,该区2.2万户农户种植花生,咸酥花生加工大小企业100多家,品牌企业10多家,产值1     

浅谈花生系列制品加工

自六十年代以来,世界上许多国家非常重视花生系列制品的加工,并做了大量的研究工作。有人把花生的加工,分为三个发展阶段,即简单加工,包括榨油、烘烤、煮制,产品有烤花生,五香花生米等;其次为初级制品的加工,包括盐花生、涂料花生等:再次为深度加工,包括花生酱系列制品、低脂花生系列制品以及初级制品为原配料的食品加工。目前一些欧美国家普遍进入了花生的深度加工阶段,表现在产品档次高、花色品种多、加工技术先进,实现了连续化、自动化、标准化的大     

世界花生贸易的发展、现状及中国出口花生问题分析

应用大量的可靠数据,介绍了世界花生生产贸易的概况及其近２０ 年来的变迁,同时介绍了中国花生的出口发展概况,并分析了世界主要花生进口市场对进口花生的新的特殊检验要求及农残、重金属、生物毒素的限量等。对当前影响中国出口花生的几个关键性因素进行了分析,提出了发展中国花生出口的建议,对促进中国花生的出口具有一定的指导作用     

Relationship between amino acid scores and protein quality indices based on rat growth

Protein efficiency ratio (PER), relative PER (RPER), net protein ratio (NPR) and relative NPR (RNPR) values, and amino acid scores were calculated for 20 food products (casein, casein + Met, beef salami, skim milk, tuna, chicken frankfurters, sausage, heated skim milk, peanut butter, rolled oats, soy isolate, chick peas, pea concentrate, kidney beans, wheat cereal, pinto bean, lentils, rice-wheat gluten cereal, macaroni-cheese, and beef stew). In most cases, PER, RPER, NPR or RNPR ranked the products in the same order and positive correlations among the protein quality methods were highly significant (r=0.98–0.99). Amino acid scores (based on the first limiting amino acid, Lys-Met-Cys, Lys-Met-Cys-Trp or lys-Met-Cys-Trp-Thr) were positively correlated to the PER, RPER, NPR or RNPR data (r=0.61–0.75). Inclusion of the correction for true digestibility of protein improved the correlations between amino acid scores and the indices based on rat growth. The correlations were especially high between Lys-Met-Cys scores (corrected for true digestibility of protein) and PER, RPER, NPR or RNPR (r=0.86–0.91). Inclusion of the correction for true digestibility of individual amino acids did not result in further improvements of the correlations in most cases. It is concluded that adjusting amino acid scores for true digestibility of protein would be sufficient and further correction for digestibility of amino acids would be unnecessary in mixed diets.This paper was presented in part at the 71st annual FASAB meeting, Washington, DC, March 29–April 2, 1987.     

大豆蛋白在食品及纺织工业中的应用

大豆是唯一“完全蛋白质”的植物来源,其9种必需氨基酸的含量均能满足人体的需要。近几年,随着加工工艺的改进,添加大豆蛋白的营养食品开始在世界范围内受到消费者的青睐。简要介绍了大豆蛋白的应用现状、特点及在食品中的应用。     

Nutritional evaluation of the soy-whey milk analogLa colina

The milk analogLa colina is a product which contains mainly whey, soy protein isolate and vegetable oil, designed for infants since one year, children, adolescents and adults of all ages. The concept behind this product is to offer an alternative to milk consumption which during the last decade has decreased dramatically in Venezuela mainly due to its high price and low availability. Accordingly, the purpose of this study was to evaluate nutritionally this new product in order to determine if from a nutritional stand point it could represent a valid alternative to milk consumption. The results showed thatLa Colina offers the same amount of protein, energy, vitamin A, calcium, phosphorus and potassium as whole milk powder and more sodium, iron and zinc. In addition, a rat assay showed that the energy in these two products is equally available and even though the proteins inLa colina are 3.9% less digestible, their quality determined by growth, PER or the nitrogen retained are excellent and identical to the quality of the proteins in milk. These results agreed with the theoretical chemical score of the proteins of this new product, which indicated that the amino acid profile of the mixture can fulfill the amino acid requirements of children, adolescents an adults. Both milk andLa colina are products with a high fat content. The fat in this new product however, is vegetable oil and therefore it has a more convenient fatty acid profile than whole milk and about one third of its cholesterol. In short, these results showed thatLa Colina from a nutritional point of view is an excellent alternative to milk consumption.     

Nutritional improvement of lentils,chick pea,rice and wheat by natural fermentation

Effect of natural fermentation process (4 days) on the non-protein nitrogen, crude and true protein, amino acids content and in vitro digestibility of two kinds of legumes (lentils and chick pea) and two kinds of cereals (rice and wheat) was investigated. Non-protein nitrogen increased significantly (p<0.001) in the fermented products. Little increase has occured in the crude protein while no significant change was observed in the fermented true protein samples. It was observed that methionine and cystine which are considered the limiting amino acids in legume seeds were close to those of FAO/WHO patterns. Also, lysine content (the first limiting amino acid in cereals was higher in fermented rice than that of FAO/WHO pattern. Moreover, fermentation process improved significantly, the in vitro digestibility of both legume and cereal products.     

Digestibility of protein and amino acids in selected foods as determined by a rat balance method

Values (%) for true digestibility of crude protein and individual amino acids in 20 selected foods were determined by the rat balance (fecal) method. The products were fed as the sole source of protein in diets containing 8% crude protein (N × 6.25). Lowest true protein digestibility values (79–84) were obtained for pinto beans, kidney beans and lentils; intermediate values (89–92) were obtained for chick peas, beef stew, skim milk (over heated), rolled oats, whole wheat cereal, and pea protein concentrate; and highest values (94–100) were obtained for sausage, macaroni-cheese, rice-wheat gluten cereal, skim milk, tuna, soy isolate, peanut butter, chicken frankfurters, beef salami, casein and casein + methionine. In animal foods, peanut butter and soy isolate, the differences between true digestibility of crude protein and most individual amino acids were less than 5%. However, the values for true digestibility of methionine and cystine were up to 44% lower than those of crude protein in pinto beans, kidney beans, lentils, chick peas and pea concentrate. In these legumes, digestibility of crude protein was not a good predictor of digestibility of the limiting amino acids.     

The use ofStreptococcus zymogenes for estimating tryptophan and methionine bioavailability in 17 foods

As part of a cooperative study assessing amino acid bioavailability and/or protein quality, the provisional method of Boyneet al. (Brit J Nutr 21: 181–206) was used to assay 17 protein sources for methionine and tryptophan availability withS. zymogenes. Pronase was used as the predigesting enzyme. Product composition was found to affect reproducibility. The microbial assay results correlated positively with results from rat growth studies on the same foods (p=0.05), and were generally accurate in identifying products of lower protein quality. Defatting four high-fat products increased microbial values in the methionine assay, but only the chicken franks and the sausage values in the tryptophan assay. Heating non-fat milk increased methionine values slightly. Low values for rolled oats were further reduced by finer grinding.     

The effects of intravenous administration of amino acids and glucose on the milk production of dairy cows consuming diets based on grass silage

Two experiments, using intravenous infusion of nutrients, were carried out with the aim of separating milk production responses due to the provision of amino acids as precursors of milk protein synthesis from those due to the provision of amino acids as glucose precursors. Diets were based on grass silage of restricted fermentation and barley‐based supplements because it has been suggested that these diets might provide insufficient glucose precursors to meet the needs of lactose synthesis. The silages used in the experiments were of similar lactic acid contents [62 and 63 g kg^–1 dry matter (DM)] but of different water‐soluble carbohydrate (WSC) contents (206 and 20 g kg^–1 DM in Experiments 1 and 2 respectively). In Experiment 1, four dairy cows were given the following treatments in a 4 × 4 Latin square arrangement with periods of 10 d: (1) basal diet (Basal), (2) Basal plus jugular infusion of 182 g d^–1 of amino acids simulating casein (TAA), (3) Basal plus 101 g d^–1 of essential amino acids (EAA), being the essential amino acid component of the TAA treatment and (4) Basal plus 101 g d^–1 of essential amino acids plus 50 g d^–1 of glucose (EAA + G), being the glucose equivalent of the non‐essential amino acid component of treatment TAA. All infusions increased (P < 0·05) the concentration of milk protein compared with Basal but only for TAA was the increase in the yield of milk protein statistically significant (P < 0·05), amounting to 68 g d^–1. Both TAA and EAA reduced (P < 0·05) the concentration of milk fat. There was no difference between EAA and EAA + G treatments. In Experiment 2, five dairy cows were given the following treatments in a 5 × 5 Latin square design with periods of 7 d: (1) basal diet (Basal), (2) Basal plus 182 g d^–1 of amino acids simulating casein (TAA), (3) Basal plus 182 g d^–1 of non‐essential amino acids as in casein (NEAA), (4) Basal plus 100 g d^–1 of glucose (G100) and (5) basal plus 230 g d^–1 of glucose (G230). G100 supplied the glucose equivalent of NEAA whereas G230 supplied the caloric equivalent of NEAA. Again, only for TAA was the increase in yield of milk protein statistically significant (P < 0·05), amounting to 83 g d^–1. Neither glucose treatment caused any statistically significant (P > 0·05) effect on the yield of milk protein nor the yield of milk lactose. It is concluded that, in both experiments, the primary nutritional limitation on milk protein output was the supply of amino acids as precursors of milk protein, there being no evidence to support a primary limitation due to glucose supply.     

基于UPLC-Q-orbitrap-MS的非靶向代谢组学用于不同橄榄品种差异代谢物分析

橄榄含有丰富的生物活性物质,这些成分的含量与橄榄品种、加工过程及储存条件等密切相关。分析我国乌橄榄和青橄榄2个主栽橄榄品种,利用液相色谱-高分辨质谱（UPLC-Q-orbitrap-MS）结合统计学模型进行综合评价。结果表明：利用非靶向代谢物分析流程筛选鉴定出47种显著性差异代谢物,其中氨基酸9种,黄酮多酚类20种,油脂类8种,有机酸类3种,香豆素类化合物2种,其他5种。乌橄榄中含量较高的物质有山柰酚-3-O-α-L-吡喃阿拉伯糖苷、罗汉松脂素、高车前苷、杨梅素、花旗松素、1-棕榈酰-2-月桂酰-sn-甘油-3-磷酸胆碱PLPC、桐油酸、甘草次酸,青橄榄中含量较高的物质有鞣花酸、短叶苏木酚酸、没食子酸及相应的葡萄糖苷,这些物质在2个品种中的平均含量比率超过30倍以上。这表明不同橄榄品种内源性代谢物存在明显差异且各具特色,为今后橄榄品质评价、资源合理利用及不同产品的深度开发提供数据支撑。     

Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods

Amino acid profiles, protein digestibility corrected aminoacid scores (PDCAAS), chemical scores, essential amino acid indexes, andcalculated biological values of control-cowpea flour (CCF), germinated cowpeaflour (GCF) prepared from cowpeas germinated at 25 ^°C for either24 h or 48 h and weaning foods prepared from cowpea flours weredetermined. Locally available rice, cowpea flour, banana-pumpkin slurry,and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulateweaning food containing not less than 15% protein. The ingredients werecooked into a slurry and oven-dried to produce flakes. The nutritional andsensory qualities of the weaning products were evaluated. Germination hadlittle effect on the amino acid profile of cowpeas. In vitro proteinquality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food washigher (55.49%) than CCF-weaning food (46.74%). Vitamin A activityin 24 h GCF weaning food was higher than in CCF-weaning food. Invitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods werehigher than that of CCF weaning food. The 24 h GCF-weaning food which hada higher overall acceptability score by sensory panelist than 48 h GCFand CCF-weaning food is recommended for household consumption.     

小麦低分子量谷蛋白一级结构分析

用数学统计方法和蛋白质序列分析软件对部分已测序的17种低分子量走谷蛋白亚基含氮量、氨基酸含量及一级结构序列进行比较分析。以期从氨基酸层次上揭示其结构和功能及进化上的关系．结果表明：(1)其平均含氮量为17．8％;(2)氨基酸含量基本恒定。以谷氨酰胺的含量最多。且常连接在一起;(3)存在119个保守性氨基酸残基扣两个保守性片段。一个是“QQQ-PPFSQQ”。一个是“IP-VHPSILQQLNPCKVFLQQ—C—P—AM-Q-LARSQM-QS-CHVMQQQCCQQL—QIPQQSRYEAI-AI-YSIILQEQQ”(“-”表示各序列中不同的氨基酸);(4)X84960、X84961、Y14104;X13306、U86025、U86027、U86029两组亚基序列中各具有一定程度的同源性。