葡甘聚糖类食品赋味稳定性机理及其应用研究

为了解决葡甘聚糖类食品赋味难且风味不稳定的问题, 通过生物大分子间的相互作用,运用微胶囊等技术对该类食品进行赋味;探讨赋味的机理及其效果、风味的构成、赋味对口感的影响、赋味方法的应用研究等问题.结果表明:β-环状糊精、卡拉胶与黄原胶形成的复配胶壁材,其比例为1.00%∶1.00%∶0.175%时,复配效果最好,凝胶强度最大,包埋效果最好.研制稳定风味的葡甘聚糖类食品既韧又嫩,色、香、味、形俱佳,并已初步探讨了行之有效的赋味方法.     

魔芋葡甘露聚糖/硼复合凝胶对水杨酸的缓释性研究

探讨了魔芋葡甘露聚糖-硼复合物对水杨酸的释放行为：魔芋葡甘露聚糖-硼水凝胶对水杨酸呈3个阶段释放;干凝胶的释放在室温下符合零级释放方程,而40-50℃时符合一级释放模型。试验范围内硼砂浓度对释放几乎没有影响;碱性条件下较酸性条件下慢;盐离子浓度对水杨酸的释放影响较小。     

魔芋精粉的应用及研究进展

魔芋葡甘聚糖(KGM)是一种高分子量的水溶性膳食纤维，具有多种良好的食品学特性，其保健功能也越来越受到医学界和食品界的重视。对魔芋精粉的化学成分及用途进行了介绍，并对其在食品工业、医药、农业、环保工业及其他领域的应用进行了综述，对其发展前景进行了展望。     

Controlled release of diclofenac from matrix polymer of chitosan and oxidized konjac glucomannan

The controlled release of diclofenac sodium (DFNa) from a chitosan-oxidized konjac glucomannan (CTS-OKG) polymer film was studied. Konjac glucomannan (KGM) was initially oxidized by sodium periodate and then cross-linked to CTS via imine bonds (-C=N-) to form the new CTS-OKG copolymer. The DFNa loaded CTS-OKG polymers were characterized by Fourier transformed infrared spectroscopy (FT-IR) and X-ray diffractometry (XRD). Finally, the release profiles of DFNa from the CTS-OKG polymer matrices were evaluated in a simulated gastrointestinal fluid system comprised of two hours in simulated gastric fluid (SGF; pH 1.2) followed by 24 h in simulated intestinal fluid (SIF; pH 7.4). A 1:2:1 (w/w/w) ratio of CTS:OKG:DFNa prepared at room temperature for 3 hours gave the highest % encapsulation efficiency (EE) of 95.6 ± 0.6 and resulted in a minimal release of DFNa (<1% over 2 h) in SGF (pH 1.2) and a significantly improved sustained release in SIF (pH 7.4) with ~6% and 19% release over 8 and 24 h, respectively), some 15- and five-fold lower than that of the two commercial DFNa preparations, Diclosian and Voltaren. This formulation may be used for further study as a long term intestine controlled release drug model (at least 3 days).     

葡甘露聚糖硫酸酯对感染传染性法氏囊病毒雏鸡抗病毒作用的影响

试验旨在研究肌肉注射不同浓度葡甘露聚糖硫酸酯对人工感染传染性法氏囊病毒雏鸡的保护力及免疫功能的影响。选择270只1日龄AA公雏鸡随即分为5组,Ⅰ、Ⅱ、Ⅲ、Ⅳ组每组55只,Ⅴ组50只。饲养至18日龄时,前3组分别注射1、2和4 mg/mL浓度的葡甘露聚糖硫酸酯,每只注射1 mL,连续注射3 d,Ⅳ、Ⅴ组分别作为病毒对照组和空白对照组。21日龄时除空白对照组外其余4组分别感染相同剂量的传染性法氏囊病毒,试验期3周。结果表明,注射高浓度葡甘露聚糖硫酸酯能够明显降低鸡的发病率和死亡率;在攻毒后1周,与病毒对照组相比,中、高浓度都能够明显促进淋巴细胞增殖(P＜0.05);在攻毒后2周,高浓度组的抗体水平显著高于病毒对照组(P＜0.05),其余时期各组与病毒对照组相比都能够提高抗体水平,但差异不显著(P＞0.05)。     

间作方式与林地类型对魔芋病害及产量的影响

在岚皋县对与作物间作和5种林下套种方式下的魔芋产量及病害发生情况进行了试验研究,结果表明,5种林下套种魔芋方式魔芋产量为14 025～18 619.5kg.hm-2,显著高于大田(玉米—魔芋)间作方式的产量10 830kg.hm-2(p<0.05),其中刺槐—魔芋、漆树—魔芋套种方式产量显著高于杜仲—魔芋、杉树—魔芋、板栗—魔芋等3种林下套种方式;5种林下套种方式魔芋发病率为1.63%～2.2%,分别极显著低于大田(玉米—魔芋)间作方式的10.4%(p<0.01),其中刺槐—魔芋套种方式魔芋发病最轻,极显著低于其他4种套种方式(p<0.01);刺槐林下种植魔芋具有发病轻、产量高、效益好等显著特点,值得推广。     

魔芋葡甘聚糖与罗非鱼肌原纤维蛋白复合凝胶质构性质的研究

对不同重均分子量(923.8 kDa,307.8 kDa,169.0 kDa,53.0 kDa)和不同浓度的魔芋葡甘聚糖(KGM)(0.5%,1%,1.5%)在不同加热温度(85℃,90℃,95℃)下与罗非鱼肌原纤维蛋白(40 mg/mL)形成的复合凝胶的凝胶强度、凝胶白度、凝胶持水性进行了研究.结果显示:95℃加热条件,添加分子量为307.8 kDa,169.0 kDa,53.0 kDa的KGM可以显著提高复合凝胶的凝胶强度; 85℃加热条件下形成的凝胶具有较高的白度; 95℃加热时, 923.8 kDa,307.8 kDa,169.0 kDa有益于复合凝胶持水力的保持.因此得出中等分子量魔芋葡甘聚糖更有利于复合凝胶的凝胶强度及持水力的保持.     

亲水胶体和玉米变性淀粉对低脂鸡肉肠的影响

将卡拉胶、魔芋胶和玉米变性淀粉添加到低脂鸡肉肠中,按三因素三水平的正交试验表添加,研究其对鸡肉肠汁液损失(TEF)、产率、硬度和弹性的影响。结果表明:卡拉胶对鸡肉肠TEF影响极显著(P<0.01),对鸡肉肠硬度和弹性有显著影响(P<0.05);魔芋胶对鸡肉肠产率和硬度影响极显著(P<0.01),对鸡肉肠弹性影响显著(P<0.05);玉米变性淀粉对鸡肉肠TEF、硬度和弹性影响极显著(P<0.01),对产率影响显著(P<0.05)。感官评定结果与鸡肉肠的TEF呈极显著性正相关(P<0.01,r=0.692)。结合感官评定结果和鸡肉肠TEF结果,得出低脂鸡肉肠的优化结果:添加卡拉胶0.5%、魔芋胶0.5%、玉米变性淀粉12%。     

Development of new natural polymer-based wood adhesives I: dry bond strength and water resistance of konjac glucomannan,chitosan, and their composites

 Bonding properties of konjac glucomannan (KGM), chitosan, and their composites were investigated. After preparing three-ply plywood glued with these materials, the dry bond strength and the bond strength after water immersion treatment were measured. The bond strength of urea-formaldehyde resin adhesive, casein, and soybean glues was also studied for comparison. KGM developed relatively good dry bond strength in extremely small solid amounts, irrespective of alkaline treatment. However, the water resistance was extremely low for all of the conditions. Chitosan also developed good dry bond strength in small solid amounts and was better than conventional adhesives. Chitosan also exhibited excellent water resistance compared to casein and soybean glues. When KGM and chitosan were combined, the adhesiveness under the dry condition was enhanced, and the bonding properties were superior to those of casein and soybean glues. Therefore, it is expected that chitosan and chitosan–KGM composite can be used as environmentally friendly wood adhesives. Received: March 18, 2002 / Accepted: July 5, 2002 RID="*" ID="*" Part of this paper was presented at the 51th Annual Meeting of the Japan Wood Research Society, Tokyo, April 2001     

黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响

【目的】探究黄原胶添加量对魔芋胶凝胶特性及凝胶机制的影响,为相关凝胶食品的开发利用提供理论依据和技术参考。【方法】以2%的魔芋胶溶胶为基质,通过添加不同浓度的黄原胶,制备混合多糖体系,并在2%的碱浓度（Na₂CO₃）及90℃的高温下加热混合体系2 h,冷却后制得不同黄原胶含量（0-1.5%,w/v）的混合凝胶。通过测定混合凝胶强度,研究去离子水浸泡、2%柠檬酸溶液浸泡和冻融处理对凝胶样品的影响。同时,采用扫描电镜观察不同处理凝胶的微观形貌,探究不同处理及黄原胶添加量对魔芋胶凝胶结构的影响。另外,基于流变学、X-射线衍射以及热重分析等手段,探究魔芋胶-黄原胶混合体系在热碱处理过程中凝胶网络的形成过程,揭示凝胶化机制。【结果】90℃恒温加热2 h后,随黄原胶含量增加,混合凝胶强度反而降低,表明90℃加热过程中,黄原胶的存在影响了魔芋胶凝胶网络的形成。但室温条件下,黄原胶含量越高,混合凝胶强度也越高,表明冷却过程中黄原胶可能加强了凝胶网络。经去离子水、2%柠檬酸溶液浸泡后,各处理凝胶强度均呈下降趋势,以2%柠檬酸溶液浸泡处理后的凝胶强度降低最明显。此外,冻融处理后,魔芋胶凝胶出现明显的析水现象,析水率可达50%,但加入黄原胶后,混合凝胶的析水作用显著降低,黄原胶含量越高,析水作用越弱。流变学测试结果表明,在90℃恒温加热2 h的过程中,随黄原胶添加量增加,体系凝胶化速率减小,表明加入黄原胶降低了魔芋胶凝胶网络的形成。随后对该混合体系进行降温扫描,发现当温度从90℃降低至60℃时,凝胶弹性模量呈明显降低趋势,当温度继续降低至室温时,凝胶弹性模量呈明显增加趋势,转折点所对应的温度为60℃,温度越低,弹性模量越高,表明黄原胶分子在60℃时开始与魔芋胶网络发生协同结合作用。【结论】黄原胶添加可显著提高碱法诱导的魔芋胶凝胶在室温下的凝胶强度,同时可改善该凝胶的冻融稳定性,该结论可为魔芋胶凝胶相关食品的开发提供有益参考。