Chemical and Functional Characterization of Kañiwa (C<Emphasis Type="Italic">henopodium pallidicaule</Emphasis>) Grain,Extrudate and Bran

Cereals provide a good source of dietary fibre and other important compounds with nutritional potential, such as phenolic compounds, antioxidants, minerals and vitamins. Although native Andean cereals are known to have high nutritional value, their minor components have not been studied thoroughly. In this study, two varieties of a native Andean crop, kañiwa (Chenopodium pallidicaule), were investigated as sources of dietary fibre and specific antioxidant compounds. Two products, an extrudate and bran, were also prepared and their functional properties and bioactive compounds were determined. Both varieties were rich in total dietary fibre and lignin, and the phenolic components analyzed had high antioxidant activity. The extrudates had good functional properties, such as degree of gelatinization, sectional expansion index and water solubility index; the bran was high in bioactive compounds, such as total phenolics. In conclusion, kañiwa may offer an alternative to traditional cereals as a health-promoting food ingredient.     

鱼糜在挤压过程中流变特性的初探

文章研究了鱼糜在挤压过程中的流变特性，建立了在不同压力下的流变模型，并分析了鱼糜表观粘度随压力而变化的原因     

Effects of extrusion and inclusion level of soybean meal on diet digestibility, performance and nutrient utilization of gilthead sea bream (Sparus aurata)

The objective of this study was to evaluate the effects of soybean meal inclusion and treatment on the performance of two sizes of gilthead sea bream (small, 9 g and large 50 g mean initial weight). Seven diets were fed containing soybean meal, before (SBM) and after (SBMex) its extrusion, at increasing levels (0% as control and about 20, 30, and 40% for both soy forms used). For large fish effects on digestibility, as well as on trypsin activity levels and moisture at upper (UI), mid (MI) and lower (LI) intestine were also evaluated, following the growth trial. All experiments were conducted at 22 ± 2 °C. Specific growth rate and whole body composition were not affected by soy inclusion, however an adverse effect of inclusion level on feed conversion ratio and protein productive value was apparent for both soy products and fish sizes. Extrusion of soy affected differently large and small fish improving both protein productive value and feed conversion ratio of large fish, but only protein productive value of small fish. Plasma cholesterol decreased with inclusion level of both types of soy, the effect being significant only at the higher level. Liver lipid and glycogen deposition in large fish appeared to be mostly affected by digestible starch intake, increasing with increased intakes, the same being apparent for hepatosomatic index. Soy inclusion did not appear to have any effect on nutrient digestibilities. Trypsin activity (TA) was decreased from UI to LI for all diets and was significantly higher in C diet compared to all other diets at all segments. Extrusion of SBM increased significantly TA levels. Hydration of digesta in LI increased for low soy levels and decreased for high soy levels compared to the control diet.     

An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

In this study effects of extrusion cooking on enzyme resistant starch (RS) formation in high amylose corn starches (Hylon V and VII) and the functional properties of RS preparations were investigated. Native starches were extruded at 50, 60, 70% feed moisture contents, at constant screw speed (100 rpm) and barrel temperature (140 °C). Among these samples, the highest RS contents were observed at 60% feed moisture. Therefore, feed moisture in the second and third extrusion cycles was set at 60%. There were significant increases in RS contents of both Hylon V and Hylon VII after the second extrusion cycle (p < 0.05). After the third extrusion, the RS levels reached to 40.0 and 45.1% for Hylon V and Hylon VII, respectively. Substantial loss of birefringence in these samples indicated that the increases in RS were mainly due to RS3 formation. The RS samples produced by extrusion did not have high emulsion capacity, but the ones produced from Hylon VII had high emulsion stability. Although, decreases in L* and increases in b* values of extruded samples were significant as compared to respective native starches, the changes were not substantial. Therefore, their incorporation is not expected to cause major changes in the colour of end-products.     

膨化处理对全脂大豆抗营养因子及营养价值的影响

用螺杆转速为300r/min，模口直径为4Φ8的干法膨化机，在膨化腔指示温度为90度，110度，120度，130度和140度时膨化大豆，研究膨化处理对全脂大豆中抗营养因子及营养价值的影响，结果表明：（1）膨化大豆产品中水分随膨化温度的升高而降低，140度膨化处理大豆中粗脂肪和赖氨酸含量下降。（2）胰蛋白酶抑制因子和脲酶活性随膨化温度的升高呈对数下降，且存在显著的相关性，但二者对热的敏感性不同，凝集素对热的敏感性高于胰蛋白酶抑制因子和脲酶活性，蛋白质溶解度在膨化温度超过130度时下降迅速。（3）110－130度膨化处理大豆中脲酶活性为0．38－0．06ΔpH，胰蛋白酶抑制因子含量为 14．85－5.59mg/g，失活69％－88％，凝集素为0．72－0．00mg/g， 蛋白质溶解度为82．50％－71．58％，时，肉仔鸡生长性能和氮代谢率与豆饼对照组未表现出明显的差异（P＞0．05），膨化温度升高或降低对肉仔鸡生长性能和氮代谢率均有不利影响。     

Oil extraction from coriander fruits by extrusion and comparison with solvent extraction processes

The aim of this work was to optimise a single-screw extruder dedicated to coriander production and to investigate the effects of screw configuration, nozzle diameter and nozzle/screw distance. On the other hand, the coriander fruit was extracted using soxhlet methods, the results were compared with mechanical screw press methods.Maximum yield was obtained with single screw extruder for a configuration allowing the strongest oil expression (nozzle/screw distance: 3 mm, nozzle diameter: 9 mm).Comparing with mechanical press, the maximum yield was obtained by the soxhlet extraction with 21.25%.The effect of the operating parameters on oil quality was not important. In all the experiments tested, the oil quality was very good. The acid value was below 1.8 mg of KOH/g of oil and iodine values were tolerable (44 mg of iodine/100 g of oil).Nine fatty acids were identified, with petroselinic acid accounting for 74-77% of the total fatty acids, followed by linoleic, oleic and palmitic acids, accounting for 12-13%, 4-6% and 3%, respectively, of the total fatty acids.β-Sitosterol was the major sterol in all oils with 28% of total sterols of all oils. The next major sterols in all oils were stigmasterol (24-27% of total sterols) and Δ⁷-stigmasterol (14-18% of total sterols).     

鱼肉脱脂对双轴挤压组织化的影响

鲱经采肉,脱脂等处理后,与大豆分离蛋白混合经双轴挤出机共同挤出,套筒温度为１６０℃,送料速度３３ｋｇ／ｈ,螺轴转速１２０ｒ／ｍｉｎ,实验结果表明,脂肪含量为２．８％,１．６％（干基）的两种脱脂鱼肉,呈现出优越的组织化性能,挤出物呈多孔膨松结构,并且具有类似畜肉的韧性和咀嚼感,电子显微镜扫描结果显示,该组织化产量具有良好纤维结构并没有挤出方向定向。     

响应面试验优化挤压膨化法制备速食糙米粥工艺

为拓宽糙米开发利用领域,以糙米粉为原料,采用挤压膨化法制备速食糙米粥。在单因素试验的基础上,建立响应面二次多项式回归模型,研究挤压膨化处理对糙米粉复水率、糊化度及感官品质的影响。分析得到挤压膨化法制备速食糙米粥的最佳工艺参数为：机筒温度110℃、糙米粉含水量21.60%、糙米粉浆pH 7.11,以此工艺条件进行验证试验,速食糙米粥的糊化度平均值为87.93%。糙米粉经挤压膨化处理后,脂肪含量相比于原糙米粉降低了28.8%,膳食纤维含量比原糙米粉增加了9.3%。快速黏度测定结果表明,糙米粉经挤压膨化处理后峰值黏度、谷值黏度、衰减值、最终黏度及回生值均下降。本研究可为糙米精深加工提供一定的参考。     

TRAUMATIC DURAL LACERATION IN A RACING GREYHOUND

Acute pelvic limb paralysis occurred in a racing Greyhound after a traumatic incident. During myelography, a dorsal laceration of the dura mater was detected at T_12–13. Immediate hemilaminectomy was performed at T_12–13, but neurologic status did not improve. At necropsy there was epidural and subdural hemorrhage at the T_12–13 interspace, and malacia and swelling of the spinal cord at that level. Intramedullary hemorrhage, malacia, and free fibrocartilaginous material characterized histopathology of the lesion. Possible mechanisms of the traumatic disk extrusion are discussed.     

膨化加工对全脂大豆养分含量和抗营养因子的作用

为评定膨化全脂大豆的营养价值及干法膨化的适宜条件参数，测定了“Ｂ９９－１”干法挤压膨化机生产的３个膨化温度的全脂大豆、生大豆粉和湿法膨化全脂大豆的常规养分、抗营养因子含量、蛋白溶解度、蛋白分散指数和淀粉糊化度。结果表明，生大豆经膨化后，水分和粗纤维分别减少４７％和３６％，总能、蛋白质和钙稍有升高，脂肪含量无变化。干法膨化温度和膨化方法对氨基酸含量和脂肪组成影响很小，随膨化温度升高，赖氨酸含量稳定在２．３７％。膨化加工对全脂大豆理化性状和抗营养因子有重要影响，淀粉糊化度提高约５倍，蛋白分散指数和溶解度大幅度降低，脲酶活性（△ｐＨ）由生大豆的４．４２降低到１５０℃挤压膨化的０．０２和湿法膨化的０．０４，对胰蛋白酶抑制因子的破坏程度由１３０℃干法膨化的８５．６％提高到湿法膨化的９１．５％。经过几年的努力，国产膨化机对全脂大豆有良好的生产性能，“Ｂ９９－１”干法挤压膨化机在螺旋转速为４５０～５５０ｒｐｍ时，对全脂大豆的适宜膨化温度为１４０～１５０℃。