日本沼虾饲料最适蛋白质、脂肪含量及能量蛋白比的研究

本文研究了日本沼虾(Macrobrachium nipponense)饲料的最适蛋白质含量、脂肪含量及能量蛋白比。试验用饲料由酪蛋白、糊精、混合油、复合维生素和无机盐混合物等组成。本试验用的日本沼虾体重为 1.77±0.23克,试验期间水温为 21—25℃。用增重率、饲料系数和肝胰脏α-淀粉酶活力等作为评价指标。试验结果表明:日本沼虾配合饲料适宜蛋白质含量为 36.8—42.27％,适宜脂肪含量为6—12％。当配合饲料的蛋内质含量在适宜范围内,饲料能量蛋白比(C/P)为8千卡/克蛋白左右,每公斤配合饲料的总能量为3006—3561千卡是最为适宜的。当饲料总能量在一定范围内,随着饲料碳水化合物含量的增加,肝胰脏α-淀粉酶活力增强。     

海带粗提物及褐藻酸钠寡糖的保湿与抗氧化作用研究

以海带为原料提取海带粗提物,以褐藻酸钠制备古罗糖醛酸寡糖与甘露糖醛酸寡糖,研究比较海带粗提物、褐藻酸钠、古罗糖醛酸寡糖、甘露糖醛酸寡糖及岩藻聚糖硫酸酯的吸湿、保湿性及抗氧化性。试验结果表明,海带粗提物、褐藻酸钠、古罗糖醛酸寡糖及甘露糖醛酸寡糖具有较高的吸湿性与保湿性,且古罗糖醛酸寡糖、甘露糖醛酸寡糖、褐藻酸钠及岩藻聚糖硫酸酯对超氧阴离子和羟基自由基均有较强的清除作用。     

酶处理对芒果原浆性质的影响

在分析芒果原浆酶处理前后的理化性质的基础上,选用合适的配方,结合酶处理技术,改进芒果打浆工艺,生产出质量稳定的芒果原浆产品,提高了芒果打浆的得浆率。      

核桃种仁粗脂肪和氨基酸含量的差异性分析

以四川西南地区4个核桃类群为试材,对种仁样品进行了粗脂肪、氨基酸成分的测定与比较分析．结果表明:泡核桃粗脂肪含量与其它3个类群存在明显差异,为744．211 mg·g~(-1);不同类群间氨基酸含量差异显著,夹米核桃表现最优,为223．657 mg·g~(-1),而泡核桃仅有132．249 mg·g~(-1);核桃种仁氨基酸种类丰富,其中含有7种人体必需氨基酸,必需氨基酸占氨基酸总量的29．02%,且比例相对稳定,变异系数仅为3．17%;除蛋氨酸外,另外6种必需氨基酸含量及氨基酸总量存在较大变异,均超过16%．     

Effect of Extraction Temperature on Pressurized Liquid Extraction of Bioactive Compounds from Fucus vesiculosus

This study was aimed at investigating the effect of low polarity water (LPW) on the extraction of bioactive compounds from Fucus vesiculosus and to examine the influence of temperature on the extraction yield, total phenolic content, crude alginate, fucoidan content, and antioxidant activity. The extractions were performed at the temperature range of 120–200 °C with 10 °C increments, and the extraction yield increased linearly with the increasing extraction temperature, with the highest yields at 170–200 °C and with the maximum extraction yield (25.99 ± 2.22%) at 190 °C. The total phenolic content also increased with increasing temperature. The extracts showed a high antioxidant activity, measured with DPPH (2,2-Diphenyl-1-picrylhydrazyl) radicals scavenging and metal-chelating activities of 0.14 mg/mL and 1.39 mg/mL, respectively. The highest yield of alginate and crude fucoidan were found at 140 °C and 160 °C, respectively. The alginate and crude fucoidan contents of the extract were 2.13% and 22.3%, respectively. This study showed that the extraction of bioactive compounds from seaweed could be selectively maximized by controlling the polarity of an environmentally friendly solvent.     

Kruppel样因子15对脂肪沉积和肌纤维类型的影响及其可能机制

Kruppel样因子15(KLF15)是一种新发现的Kruppel样因子家族(KLFs)成员,为一种真核锌指蛋白转录因子。KLF15在动物体内呈现多组织表达特性,该基因过表达能促进动物脂肪沉积,且能影响肉质性状候选基因和Ⅰ型肌纤维基因的表达。因此,深入研究KLF15对脂肪沉积和肌纤维类型的影响及其可能机制,将为改善动物肉品质提供新的思路。本文综述了KLF15的发现、结构特征、表达规律及其与脂肪沉积和Ⅰ型肌纤维之间的关系。     

Changes of Intramuscular Fat Composition,Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.     

甜高梁秸秆酒糟复合饲料的初步研制

以甜高粱秸秆发酵乙醇后的酒糟作为原料,与其他饲料进行简单复配,制成了适口性好、价格低廉、具有一定饲用价值的粗饲料。其配制方法简单且易于推广,既补充了动物养殖的粗饲料,又提高了甜高粱秸秆的综合利用率,还可减小发酵企业对环境的污染。     

在油脂化学学位课中引入校企合作教学模式的探讨

油脂化学是陕西师范大学工科研究生食品化学专业的学位课,主要讲授油脂的基本性质、基本理论和基本生产方法以及油脂化学的发展、油脂工业应用等内容。该课程也可作为食品科学与工程等专业研究生的基础课,对油脂、食品、化工、轻工等基础领域的研究有很重要的实用参考价值。校企合作教学作为一种以实践为导向的新教学模式,是对传统教学模式的补充与完善;在油脂化学学位课中引入校企合作教学模式对学生与教师都有益处,是一种值得探讨的教学方法。