基于NRC模型下不同玉米副产品代谢蛋白预测产量与分子功能团特征参数相关性分析

试验基于NRC-2001模型预测不同玉米副产品代谢蛋白产量,利用光谱技术分析不同玉米副产品的分子功能团特征及二者之间的相关性并建立回归方程。采用NRC-2001模型对奶牛饲料蛋白营养价值进行评价,利用傅立叶变换红外光谱（Fourier transform infrared,FTIR）技术收集光谱数据并分析。结果显示,利用NRC-2001模型预测不同玉米副产品代谢蛋白特征参数具有显著差异（P<0.05）。其中,小肠中真可吸收代谢蛋白总量在玉米蛋白粉中有最高值,其次是玉米胚芽饼、玉米胚芽、玉米皮及玉米籽粒。饲料产奶价值（FMV）存在相同趋势。在光谱结构分析中,饲料的分子功能团特征参数存在显著差异（P<0.05）,蛋白代谢预测产量与分子功能团特征参数之间存在相关性,建立的回归模型拟合度较好。其中,玉米籽粒中酰胺Ⅰ带与纤维性碳水化合物的面积比值（Amide Ⅰ_CELC）显著高于其他饲料原料（P<0.05）,玉米胚芽的酰胺Ⅰ带与结构性碳水化合物的面积比值（Amide Ⅰ_SCHO）和Amide Ⅰ_CELC比值均较低（P<0.05）,而玉米皮的蛋白质酰胺Ⅱ带与结构性碳水化合物（SCHO）和纤维性碳水化合物（CELC）之间的光谱面积比值均显著低于其他饲料比值（P<0.05）,玉米胚芽饼的蛋白质酰胺Ⅱ带与总碳水化合物之间峰面积比值（Amide Ⅱ_TNSCHO）显著高于其他饲料原料（P<0.05）。在不同玉米副产品饲料中,瘤胃合成微生物蛋白（MCP）和小肠真可吸收微生物蛋白（AMCP）含量与蛋白质酰胺Ⅰ带与非结构性碳水化合物之间的峰面积比值（Amide Ⅰ_TNSCHO）无显著相关性（P>0.05）,但与其他各光谱分子功能团特征参数存在显著负相关（P<0.05）。Amide Ⅰ_TCHO和Amide Ⅱ_SCHO可共同作为预测因子估测小肠真可吸收瘤胃非降解蛋白（ARUP）、代谢蛋白（MP）和FMV,其决定系数均为0.997。本试验结果表明,不同玉米副产品基于NRC-2001模型下代谢蛋白预测产量与分子功能团特征参数之间存在相关关系,可利用傅立叶变换红外光谱分析技术对饲料营养价值进行快速分析和估测。     

Physicochemical and Structural Properties of Recovered Elastin from Jumbo Squid (Dosidicus gigas) By-Products

Physicochemical and structural properties of soluble jumbo squid (Dosidicus gigas) elastin recovered from skin by-products were evaluated. The molecular weight of isolated elastin was ~40 kDa with an isoelectric point (pI) between 9 and 10. Aspartic, glutamic, arginine, proline, glycine, and lysine amino acids were the most abundant in squid elastin, whereas the hydroxyproline absence, ~0.7% cysteine content, and the calculated 0.35 isoleucine/leucine ratio were used as purity index. Total and reactive sulfhydryl contents were similar (247.0 ± 5.1 vs 242.0 ± 7.5 μmol mg^?1 of protein, P ≥ 0.05) in purified squid elastin but surprisingly higher than previously reported in other elastins. On the other hand, the secondary structures of squid elastin analyzed by Fourier transform infrared spectroscopy (FTIR) were ~45% β-sheets, ~15% α-helices, ~10% β-turns, and ~30% undefined structures. In addition, squid elastin experienced glass transition at 82.01 ± 0.01ºC, denaturation temperature at 110.45 ± 0.64ºC, and aggregation at 197.5 ± 0.23ºC. In conclusion, the prevalence of charged amino acids and pI of squid elastin can facilitate its solubilization in hydrophilic systems, whereas the secondary structure profile and thermostability are desirable features in proteins used for biopolymer designs such as food biofilms or barrier systems.     

Nutritional Composition and Thermal Properties of Goldstripe Sardinella (Sardinella gibbosa) Fillets and By-Products

Fish is a nutritious food for the whole family and a good source of protein and n-3 fatty acids. The fish-processing industry produces tonnes of fish-processing waste and by-products annually. Disposal of untreated by-products of the fish-processing industry may cause environmental pollution. Sardinella gibbosa or goldstripe sardinella is commonly used in surimi and fish cracker productions in Malaysia. However, data on the nutritional composition of goldstripe sardinella fillets (GSF) and by-products (GSB) remain limited. The objectives of this study are to determine the nutritional composition and thermal properties of fillets and by-products of S. gibbosa. Results showed that the protein and moisture contents of GSF were higher than GSB. Conversely, the ash and fat levels of GSF were lower than GSB. Levels of saturated fatty acids (SFA) in GSF and GSB were higher than monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids. Palmitic acid and oleic acid were the major SFA and MUFA found in GSF and GSB. Both GSF and GSB contain higher percentages of DHA and EPA. Melting and crystallization profiles of the oil from S. gibbosa fillets were similar to by-product oil, which was related to their fatty acid content.     

苎麻副产物利用及成龄麻园套作技术研究现状

苎麻是我国特色纤维作物,收获纤维后留下的副产物主要有麻叶、麻皮和麻骨。这些副产物可以用作食用菌栽培基质。综述了副产物栽培的食用菌品种以及栽培技术研究进展。介绍了成龄苎麻园套作蔬菜和粮食作物的研究,同时展望了苎麻的多用途前景。这些研究可拓宽苎麻产业发展空间,为苎麻多功能开发提供理论参考。     

Production of Hyaluronic Acid by Streptococcus zooepidemicus on Protein Substrates Obtained from Scyliorhinus canicula Discards

This work investigates the production of hyaluronic acid (H) by Streptococcus equi subsp. zooepidemicus in complex media formulated with peptones obtained from Scyliorhinus canicula viscera by-products. Initially, in batch cultures, the greatest productions were achieved using commercial media (3.03 g/L) followed by peptones from alcalase hydrolyzed viscera (2.32 g/L) and peptones from non-hydrolyzed viscera (2.26 g/L). An increase of between 12% and 15% was found in subsequent fed-batch cultures performed on waste peptones. Such organic nitrogen sources were shown to be an excellent low-cost substrate for microbial H, saving more than 50% of the nutrient costs.     

The effects of utilization of hazelnut oil,sunflower oil and their products on performance and fatty acid composition of yolk in layer hens

This research has been performed to determine the effects of hazelnut crude oil, sunflower crude oil and its refinery by-products over the laying hens performance and the fatty acid composition of the egg’s yolk. Four hundreds 36-week-old Nick Brown layer hens were allocated into five groups. Treatment groups were supplemented with 1.5% of sunflower crude oil, hazelnut crude oil, acidulated sunflower soapstock, acidulated hazelnut soapstock and acidulated hazelnut crude oil. The daily feed consumption for groups that were fed with crude oils were numerically improved as compared for those nourished with acidulated soapstocks. Although the percentages of cracked and broken eggs in acidulated hazelnut soapstock group was significantly higher than the other groups, daily feed consumption and egg production values were not different. The usage of acidulated hazelnut soapstock reduced the percentage of intact egg ratio. Egg’s specific gravity and yolk color index were the highest level throughout the experiment from start to end in hazelnut crude oil group (p < 0.05). In group that was nourished by hazelnut oil, Omega 3/Omega-6 fatty acid ratios in egg yolk were higher than the groups that were fed with sunflower oil. The oleic acid content of the egg yolk was increased in the groups which were supplemented with hazelnut crude oil and acidulated hazelnut crude oil. Consequently, hazelnut crude oil and acidulated hazelnut crude oil improved the egg shell quality, yolk color index and yolk oleic acid value which would increase egg’s shelf life. On the other hand acidulated hazelnut soapstock supplementation adversely affects the quality of egg shell.     

Effects of Injection of Protein Solutions Prepared from Fish By-products on Yield and Chemical Properties of Chilled and Frozen Saithe (Pollachius virens) Fillets

Fish gelatine and protein solutions prepared from saithe by-products were injected into saithe fillets. Effects on weight changes, water holding capacity, and chemical composition of the fillets were investigated after chilled (2, 5, and 7 days) and frozen (14 and 49 days) storage. The results showed that higher weight yields were obtained by adding proteins and salt to the fillets in comparison with only salt, especially in chilled fillets. The drawback of the injection was that higher drip losses were found during storage and thawing than for untreated fillets. Effects of injection on water content were only significant after 2 days of chilled storage, but differences leveled out after longer storage time and with freezing and thawing of the fillets. The procedure applied in this study seems to be promising for utilization of by-products such as trimmings as an ingredient in higher value products like fillets, in comparison to mince products.     

Protein Hydrolysate from Visceral Waste Proteins of Bolti Fish (Tilapia nilotica): Chemical and Nutritional Variations as Affected by Processing pHs and Time of Hydrolysis

The main objective of the current work was to evaluate the proximate chemical composition and nutritional quality of amino acids of protein hydrolysates from viscera of Tilapia nilotica fish. The results of amino acid composition showed that all hydrolysates contained sufficient and/or excessive amounts of both essential and nonessential amino acids, with appreciable values of essential amino acid/nonessential amino acid ratio (0.77 to 1.59) and essential amino acid/total amino acid ratio (43.35 to 61.35). All protein hydrolysates had a high content of the flavor enhancer amino acids. The lowest values of essential amino acids were found for phenylalanine and methionine with chemical scores ranging from 0.04 to 0.77 and 0.09 to 1.06, respectively, except for 18 h hydrolysates. The protein efficiency ratio had values greatly exceeding 2.0, which is considered a high quality. On the other hand, the levels of sugar and ash contents ranged from 2.69 to 3.32 g L^?1 and 0.48 to 2.1%, respectively, with 9.2 to 14% dry matter. Mineral composition showed that sufficient amounts of calcium, sodium, potassium, magnesium, and iron were present. The results suggest that the studied hydrolysates are appropriate for use in balanced human or animal diets.     

Color Removal from the Dark Muscle of Alaskan Pollock (Theragra chalcogramma) Fillets and Minces Using Peroxide

The effectiveness of hydrogen peroxide (0.85-2.0% by weight) and sodium tripolyphosphate (0-2.0% by weight) at different pH (pH 4.5-10.5) applied as a surface treatment or by injection into the fillet for bleaching the dark muscle of Alaskan pollock (Theragra chalcogramma) was evaluated. At a pH of 8.5-10.5 combinations 0.85-2% sodium tripolyphosphate and 0.85-2% hydrogen peroxide were effective in reducing the color of the dark muscle in intact fillets and minces. At higher levels of peroxide, lightening was generally accompanied by higher yellow (+b) values for fillets and minced dark muscle tissue.     

Physicochemical and Functional Properties of Protein Recovered from Fish Waste

ABSTRACT

This work aimed to evaluate the physicochemical and functional properties of proteins recovered from whitemouth croaker (Micropogonias furnieri) and Argentine anchovy (Engraulis anchoita) residues obtained by the process of acid solubilization using HCl at pH = 2 and alkaline solubilization using NaOH at pH = 12 and isoelectric precipitation (pH = 5.5). The proximate composition and functional properties were determined. The solubilization and water holding capacity (WHC) of the recovered protein were studied in the pH range of 3, 5, 7, 9, and 11. The high protein content and lowest lipid reduction presented by the protein recovered from the whitemouth croaker residue and obtained by the acid solubilizing process was 97.1 and 98.4%, respectively. The maximum solubilized protein was at pH 3 and 11, and the minimum solubilized protein was at pH 5 for both species. The greater ability to retain oil was observed for the alkaline solubilization process (8.3 and 7.3). The lower WHC was at pH 5. The acid and alkali residue concentrates of the whitemouth croaker presented higher WHC at pH 3 and 11. These proteins can be used in preparing edible films and have been used to produce bioactive compounds for supplements or functional ingredients.