浅谈作为湿部添加剂的变性淀粉种类及应用

变性淀粉就是对天然淀粉采用物理、化学或酶转化法等方法进行加工,使其获得新的特性,以适应特定使用要求的淀粉衍生物。变性淀粉用作纸机湿部添加,主要是作为助留助留剂和增强剂,本文介绍了几种变性淀粉在纸机湿部的应用。     

变性淀粉的制备工艺及其对饲料品质的改良作用

淀粉是碳水化合物的主要贮藏形式，是动植物的重要能量来源之一。我国的淀粉资源十分丰富，有着巨大的应用发展空间。天然淀粉不溶于水，其形成的淀粉糊易老化脱水，被膜性差，缺乏乳化力、耐药性及机械性，这些缺点限制了天然淀粉的广泛应用。通过变性不仅可以改变天然淀粉原有的性质，还可以赋予其以新的功能特性，     

酸奶生产中加工过程对淀粉性能影响的研究

变性淀粉在酸奶生产中得到了广泛的应用，其良好的口感和润滑质地，不但可以使酸奶产品在货架期内粘度稳定，而且可以防止乳清析出：酸奶加工过程的条件对淀粉的吸水膨胀、糊化、颗粒大小有显著的影响，从而对酸奶产品的粘度。质地、口感产生影响。     

变性淀粉的制备工艺及其对饲料品质的改良作用

1引言淀粉是碳水化合物的主要贮藏形式,是动植物的重要能量来源之一。我国的淀粉资源十分丰富,有着巨大的应用发展空间。天然淀粉不溶于水,其形成的淀粉糊易老化脱水,被膜性差,缺乏乳化力、耐药性及机械性,这些缺点限制了天然淀粉的广泛应用。通过变性不仅可以改变天然淀粉原有     

淀粉与牛奶蛋白相互作用研究进展

淀粉与牛奶蛋白的共存存在于众多食品体系中。本文系统地介绍当前国内外学者对于淀粉与牛奶蛋白相互作用的研究进展,重点介绍在酸奶与奶酪体系中淀粉与蛋白之间相互作用的研究,表明淀粉与牛奶蛋白相互作用影响食品凝胶结构,进而改变食品的质构与口感,以期为变性淀粉在乳品饮料中的应用提供一定的理论依据。     

改性淀粉在香肚中的应用效果研究

在肉制品生产中一直用天然淀粉作增稠剂来改善肉制品的组织结构，作为赋形剂和充添剂来改善食品的外观及成品率。目前在香肚等肉灌制品生产中常用的淀粉为普通玉米淀粉，尽管对其产品的品质有一定的改良作用，但产品尚存很多缺陷(如回生、变色、发黏等)。改性淀粉由于耐热、耐酸，具有较好的黏着性、稳定性、凝胶性和淀粉糊的透明度，可以较好的     

鱼皮花生的生产工艺

本文阐述了一种新的鱼皮花生加工工艺，添加预糊化变性淀粉生产鱼皮花生工艺     

3种变性淀粉的糊化特性及其在长保质期酸乳中的应用

研究3种变性淀粉(物理变性淀粉(physical modified starch,PMS)、乙酰化二淀粉磷酸酯(acetylated distarch phosphate,ADSP)、羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HDSP))的糊化特性及其在长保质期酸乳中的应用.结果表明:3种淀粉糊化后都保持着颗粒状态,具有较强的耐剪切性,其中ADSP和HDSP比PMS更耐剪切,具有更高的糊化温度,更难糊化.添加3种质量分数2％的变性淀粉均能够显著提高酸乳的黏度和持水力,增强其黏弹性和屈服应力,提高酸乳的贮藏稳定性.ADSP在改善酸乳品质上明显优于HDSP和PMS.     

酶法测定谷物副产品中淀粉含量

本文介绍了一种酶法测定谷物副产品中可溶性淀粉、抗性淀粉和总淀粉含量的方法，并测定了13种谷物副产品中可溶性淀粉、抗性淀粉和总淀粉的含量。     

乙酰化交联淀粉作为凝固型酸奶稳定剂的研究

研究乙酰化交联淀粉作为稳定剂添加于凝固型酸奶中的影响.通过研究表明添加乙酰化交联淀粉对于控制凝固型酸奶的酸度,提高酸奶的持水性和冻融稳定性都有很好的效果.但是过多淀粉的加入会导致风味物质释放的降低,并且口感粗糙没有爽口感.因此,凝固型酸奶中乙酰化交联淀粉的添加质量分数为0.5％～1.5％为佳.     

高蛋白饮用型酸乳体系中微粒化乳清蛋白和物理改性淀粉对稳定性的影响

将微粒化乳清蛋白和2 种物理改性淀粉（大麦物理改性淀粉和大米物理改性淀粉）作为酸乳清洁标签的高蛋白饮用型酸乳体系，研究微粒化乳清蛋白（0.5 g/100 mL）和2 种物理改性淀粉（0.5、1.0 g/100 mL）对酸乳体系的影响。结果表明：5 种不同酸乳体系均具有较好的持水性和较高的黏度，其中，大麦物理改性淀粉添加量为1.0 g/100 mL的酸乳体系持水力最高，达70.20%，该体系黏度也最高，为4 422 mPa·s；粒径分布和流变学特性分析结果均显示，大麦物理改性淀粉对酸乳体系的稳定性有较好的维持作用；微粒化乳清蛋白酸乳体系指标值略低于物理改性淀粉体系，但是差异并不明显。     

脱脂玉米胚蛋白乳饮料工艺优化

将经过超临界CO2萃取脱脂的玉米胚芽应用于乳饮料的生产,以乳饮料的稳定性及感官品质评定作为考察指标,通过单因素试验与正交试验相结合的方法确定玉米胚蛋白乳饮料最佳工艺,并研究其稳定性.结果表明:脱脂玉米胚蛋白乳饮料的最佳工艺条件为:各成分以质量分数计,脱脂玉米胚芽添加量3％、柠檬酸添加量0.2％、复合稳定剂添加量0.25％、乳粉添加量2.5％、绵白糖添加量10％.在此条件下,可得到组织状态均匀、风味独特、口感柔和细腻、酸甜可口且具有较好稳定性的脱脂玉米胚蛋白乳饮料.     

Site and extent of starch degradation in the dairy cow - a comparison between in vivo, in situ and in vitro measurements

Prediction of the supply of glycogenic precursors to dairy cows and the site of degradation of wheat, maize and potato starch (PS) were determined in an in vivo experiment and the results were compared with data obtained from experiments involving in situ nylon bag and in vitro gas production techniques. In a Latin square design experiment four lactating dairy cows fitted with a rumen cannula and T-piece cannulae in the duodenum and terminal ileum, received either a low-starch control diet or diets in which sugar beet pulp in the concentrate mixture had been replaced by wheat, maize or PS. Starch from the different sources was almost completely degraded in the total gastrointestinal tract. For all starches, the rumen was the main site of degradation in vivo. No digestion of PS in the small intestine was observed. In situ results suggested that 14% of wheat starch (WS), 47% of maize starch and 34% of PS escaped rumen fermentation. According to the gas production technique WS ferments quickest and potato slowest. PS had a low degradability during the first 8 (gas production) to 11 (in situ) h. However, according to both in vitro and in vivo measurements rumen degradability of PS was high. The results suggest that in situ and in vitro techniques should be performed in animals that have adapted to starch source to provide a more accurate simulation of the in vivo situation.     

Regulation of pancreatic exocrine in ruminants and the related mechanism: The signal transduction and more

The unique structure of the stomach, including the rumen, reticulum, omasum, and abomasum, indicates the differences between the ruminant and monogastric animals in the digestion of nutrients. This difference is reflected in the majority of dietary nutrients that may be fermented in the rumen. Significant proteins and a certain amount of starch can flow to the small intestine apart from rumen. The initial phase of small intestinal digestion requires pancreatic digestive enzymes. In theory, the enzymatic digestion and utilization efficiency of starch in the small intestine are considerably higher than that in the rumen, but the starch digestibility in the small intestine is quite low in ruminants. Therefore, improving the digestion of nutrients, especially starch in the small intestine is more urgent for high-yield ruminants. Although the pancreas plays a central role in nutrient digestion, the progress of research investigating pancreatic exocrine regulation in the ruminant is slow due to some factors, such as the complex structure of the pancreas, the selection of experimental model and duration, and internal (hormones or ages) and external (diet) influences. The present review is based on the research findings of pancreatic exocrine regulation of dairy animals and expounded from the physiological structure of the ruminant pancreas, the factors affecting the digestion and exocrine processing of carbohydrates, and the regulatory mechanism governing this process. The review aims to better understand the characteristics of enzymatic digestion, thereby advancing pancreatic exocrine research and improving the digestion and utilization of nutrients in ruminants. Additionally, this review provides the theoretical basis for improving nutrient utilization efficiency, reducing wastage of feed resources, and promoting the efficient development of the dairy industry.     

In vitro fermentation characteristics of native and processed cereal grains and potato starch using ileal chyme from dogs

Two in vitro experiments were conducted to evaluate the ability of small intestinal bacteria of dogs to ferment native and extruded cereal grains and potato starch and cereal grain and potato flours. Substrates included barley, corn, potato, rice, sorghum, and wheat. In addition to testing native grains and flours, extruded substrates also were tested. Substrates were extruded at low temperatures (LT; 79 to 93 degrees C) and high temperatures (HT; 124 to 140 degrees C) using a Wenger extruder (model TX-52). Substrates varied widely in concentrations of rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), and total starch (TS). Extrusion of most substrates at HT vs LT resulted in increased RDS and decreased RS concentrations. Organic matter disappearance (OMD) values attributed to microbial fermentation for a 5-h period were as high as 27% for native extruded substrates (LT potato starch) and 39% for potato flour. Average OMD was higher for cereal and potato flours than for native extruded substrates (29.9 vs 25.4%). Average molar percentages of short-chain fatty acids produced from all substrates fermented for 5 h were 73, 14, and 13% (acetate, propionate, and butyrate, respectively). Average lactate production for substrates ranked as follows: flours > native and extruded cereal grains and potato starch (0.33 and 0.18 mmol/g OM, respectively). In vitro microbial fermentation of starches by ileal bacteria can be substantial and is affected by differences in starch source, fraction, and processed form.     

β-defensins gene expression in tissues of the crossbred and Tibetan pigs

Delayed resumption of postpartum oestrous cycles in dairy cows is linked to low plasma insulin status and associated changes in ovarian function. Previous studies showed that plasma insulin can be raised by increasing dietary starch concentration, but it is not known if rumen digestible starch and bypass starch would be equally effective. The objective of the two experiments reported here was to investigate whether site of dietary starch digestion influences metabolic hormones and ovarian function. Cows were fed on a standard diet from calving until 40 days postpartum and then fed on treatment diets until 70 days postpartum. In Experiment 1, six cows were transferred to each of five diets with a starch content of 190 g/kg DM, of which 0.40, 0.45, 0.50, 0.55 or 0.60 was bypass starch. In Experiment 2, eight cows were transferred to each of four diets containing concentrates with low (L) or high (H) starch content and predominantly grass (G) or maize (M) silages in a factorial design. Between 60 and 70 days postpartum, plasma insulin was not influenced by site of starch digestion in Experiment 1, but insulin was increased by H (P = 0.020) and M (P = 0.048) in Experiment 2. Dietary bypass starch content negatively influenced plasma glucagon concentration (P = 0.046) and the insulin to glucagon ratio (P = 0.005) in Experiment 1. Growth hormone, insulin-like growth factor-I and leptin did not vary among diets in either experiment. The number of small (< 5 mm) ovarian follicles before ovulation tended (P = 0.056) to decrease with increasing dietary bypass starch content and was negatively related (P = 0.046) to plasma glucagon in Experiment 1, but there was no other dietary effect on ovarian function in either experiment. The main conclusion from these experiments is that rumen digestible starch and rumen bypass starch can be equally effective for maintaining plasma insulin and ovarian function of high-yielding dairy cows in early lactation.     

日粮碳水化合物与脂肪对奶牛采食量和能量分配影响的研究进展

近年来,能量饲料种类逐渐增多,奶牛日粮配方的能源物质随之增多。研究证明,同一能量水平不同能源构成的日粮会使能量在体组织沉积和泌乳之间的分配出现很大差异。生糖营养素(Glucogenic)和生脂营养素(Lipogenic)作为泌乳奶牛主要的供能物质,在能量的分配中分别扮演不同角色。本文对饲粮淀粉、纤维和脂肪相关的研究结果进行了归纳和梳理,为今后的科学研究和生产实践提供参考依据。     

Nutritional benefits of specialty corn grain hybrids in dairy diets

Corn grain is a primary energy supplement in dairy diets and can contribute up to 30, 60, and 98% of the diet's protein, net energy, and starch, respectively. Specialty corn hybrids are one result of efforts to select corn based on nutrient content. Many of these hybrids, which include high lysine, high oil, waxy, white, and sugary, among others, have been the subject of renewed interest because of improvements in agronomic performance, commitments by marketers to preserve the identity of specialty grain, and improvements in our understanding of digestion and nutrient requirements. Nutrients targeted in corn for dairy cattle include protein content, amino acid quality (especially lysine and methionine that escape ruminal fermentation), starch (including form, texture, and digestibility), lipid content, fatty acid composition, and mineral composition and availability. Concentrations of protein and oil are highest in the germ, and both are negatively correlated with starch concentration. Efforts to improve lysine content are hampered by its negative correlation with total protein. Lactation studies to date have shown variable production responses to specialty corns; their value may be limited to replacing more expensive ingredients in dairy diets. Increasing the protein content of corn would have the most economic value in diets for cows producing less than 9500 kg per lactation. High lysine corn is currently of limited value; increases in ruminally undegraded lysine would increase its value in diets for cows producing more than 9500 kg per lactation. At current fat ingredient prices, high oil corn has limited economic value except in diets for very high production.     

甜玉米冰淇淋的研制

以甜玉米为主要原料生产甜玉米冰淇淋。通过感官品质评定和膨胀率的测定,采用正交试验法筛选甜玉米冰淇淋最佳配方。结果表明当甜玉米原汁60％、绵白糖10％、全脂奶粉8％、糊精2％、淀粉糖浆2％、单甘酯0．1％、羧甲基纤维素纳（CMC）0．3％、明胶0．2％时,生产的冰淇淋产品组织状态均匀,口感柔滑细腻,具有理想的膨胀率及较好的抗融性,玉米香气浓郁。