Growth performance,carcass traits,physiochemical characteristics and intramuscular fatty acid composition of finishing Japanese black steers fed soybean curd residue and soy sauce cake

This study was conducted to determine the effects of dietary soybean curd residue (SCR) and soy sauce cake (SSC) on the growth performance, carcass traits and physiochemical and intramuscular fatty acid (FA) characteristics in Japanese Black steers. Ten steers (29.7 ± 0.3 months old, 856.6 ± 24.4 kg body weight) were assigned to either treatment C, fed a conventional concentrate or T, fed the test diet including dried SCR and SSC for 3 months. In growth performance, dry matter (DM) intake and average daily gain, and carcass traits did not differ significantly between the treatments. Color of beef was affected by the dietary treatments and meat samples from T showed higher a^* value and chroma than those in C. On FA composition, there was no significant difference between the treatments in neutral lipids, whereas in polar lipids, meat samples from T had higher C16:1 (P < 0.05) and tended to have higher C16:0 (P = 0.05) and C18:1 (P = 0.08), but lower C17:0 (P = 0.098), C18:2 (P = 0.06) and C20:4 (P = 0.07) than those from C. The study suggested that SCR and SSC could be used as a substitute for conventional concentrate and would influence meat color and intramuscular FA composition of polar lipids.     

莲子豆花加工工艺的研究

研究莲子添加量、料水比和白砂糖添加量等单因素对豆花持水量、凝胶强度、感官和质构的影响,并通过正交试验优化莲子豆花加工工艺。结果表明：莲子豆花最佳工艺为莲子添加量20%,打浆时料水比为1∶10,白砂糖用量为5%,β-环状糊精用量为1.5%,葡萄糖酸-δ-内酯用量为0.2%,凝固温度为78℃,凝固时间为20 min。     

五香豆干微波杀菌真空包装加工工艺研究

五香豆于是营养丰富又极难防腐保鲜的食品,进行了利用微波杀菌真空包装技术延长五香豆干货架期的研究.将五香豆干采用耐高温蒸煮袋包装,含水量控制在65％左右,在室内常温条件下采用的频率为2450 MHz微波杀菌120～180 s,在(36±1)℃温箱培养7d后,其含菌量不高于GB2711-2003要求,感官评分远远高于对照组...     

木耳内酯豆腐的工艺研究

以大豆、木耳为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研究了木耳内酯豆腐的加工工艺,并以产品的凝固状态、弹性、质地、风味、口感等感官特性为产品品质评价指标。通过正交试验研究了豆浆浓度、木耳添加量、葡萄糖酸-δ-内酯添加量对木耳内酯豆腐质量的影响。结果表明,大豆和水的质量比为1∶5,木耳质量分数为5%,葡萄糖酸-δ-内酯质量分数为0.3%时,木耳内酯豆腐具有良好的凝固效果,且口感细腻、弹性强。     

菠菜彩色营养豆腐的研制

以大豆、菠菜等为主要原料,生产出绿色的、营养丰富的豆腐。通过正交试验筛选出最佳生产工艺:豆浆浓度为豆水质量比1:8,豆浆与菠菜汁最佳体积比为4:1,以体积分数4%氯化镁作凝固剂。     

花椰菜花球产量与其他主要性状的通径分析

以花椰菜BrassicaoleraceaL.var.botrytis白杨品种研究花球产量与其他主要性状的关系并进行通径分析.结果表明,花椰菜生育过程植株、根、茎和叶鲜质量及叶面积均呈单峰曲线增长,叶质量、叶面积、株质量、花球茎直径、花球直径与花球质量存在极显著的正相关,并得出多元线性回归方程:花球质量=0 190×叶质量-0 009×叶面积+0 313×株质量-11 758×花球茎直径+23 828×花球直径-191 439(R2=0 958).通径分析表明植株质量和花球直径对花球质量有直接的显著影响,叶质量、叶面积和花球茎直径则是通过显著影响前二者而间接影响花球质量.     

不同大豆品种籽粒及其豆腐中蛋白质组分的研究

选用２３个春大豆和夏大豆栽培品种。调查单株粒重，测定豆腐产量性状，籽粒蛋白质含量和蛋白质各组分含量。研究表明：大豆籽粒中球蛋白，清蛋白，，谷蛋白，醇溶谷蛋白，２Ｓ，７Ｓ，１１Ｓ球蛋白含量分别平均为２７．５４３％，６．９５２％，５．２９２％，１．９０１％，４．８６２％，５．３７４％和１７．３１４％。籽粒蛋白质各组分含量变异系数大。豆腐湿重，豆腐干重，豆腐湿体积与籽粒中７Ｓ，１１Ｓ球蛋白，清蛋白含量呈     

影响原料奶发酵因素的初探及其控制

通过用保加利亚乳杆菌和嗜热链球菌(1:1)3%的接种量,42.5℃培养,做发酵试验分析,主要存在以下几个因素影响着原料乳的发酵质量:抗生素的残留量、原始酸度和pH值、蛋白含量和总固体含量。通过实验发现脂肪对其影响不大。     

Selection of hydroxyproline-resistant proline-accumulating mutants of cauliflower (brassica oleracea var. botrytis)

Summary A procedure is described by which hydroxyproline-resistant lines could be selected from regenerating curd tissue of cauliflower. Mutagenesis was by N-nitroso-N-ethylurea, supplied as a drop of 0.3 mM solution on each 3 mm diameter curd piece. The mutagen generated numerous morphological and pigment mutations without significantly affecting shoot regeneration from explants. Thirty one resistant shoots were recovered from more than six thousand explants mutagenised on regeneration medium supplemented with 3 mM hydroxyproline, while none was obtained from a similar number of non-mutagenised controls. Out of twenty-three resistant shoots which survived subculture, only one showed consistently elevated levels of endogenous proline. During early shoot culture passages, proline levels were 3.6–4.7 times higher than controls, but this was reduced to 1.6 times after 10–12 culture passages in the absence of hydroxyproline. Possible reasons for this decline are discussed. Leaf strip assays suggest resistant shoots may be chimeras and current efforts are directed towards regenerating solid mutants from resistant sectors. These will then be evaluated for any alteration in frost tolerance.Abbreviations IBA Indole-3-butyric-acid - NEU N-nitroso-N-ethylurea     

高效溶栓菌株的筛选鉴定及活性测定

以日本纳豆、重庆江津豆豉、忠县豆腐乳为原料,采用酪蛋白平板初筛、摇瓶复筛,得到18株产溶栓酶的菌株.通过纤维蛋白平板实验,从忠县豆腐乳中筛选出1株具有较高溶栓活性的菌株FR-033(登录号:HQ009804),菌株经液体发酵后获得含酶发酵液,采用硫酸铵分段盐析及sephadexG-50凝胶层析进行纯化,获得较高纯度的溶栓酶,酶活力为2 163 IU/mL.进一步对FR-033菌株的形态和生理生化特征进行研究.利用细菌16S rDNA通用引物对16S rRNA进行PCR扩增并测序,得到1444 bp长度的DNA序列,通过BLAST软件在NCBI网站收索其同源性性序列,利用PAUP4.0和MAGE4软件绘制系统发育树,结果表明:菌株FR-033与枯草芽孢杆菌(Bacil-lus subtilis)的16S rRNA序列同源性达99%以上,在系统发育树中,菌株FR-033与枯草芽孢杆菌在同一支上,且遗传距离最短;FR-033的形态及大部分生理生化特征与枯草芽孢杆菌极为相似,表明该菌株是枯草芽孢杆菌(Ba-cillus subtilis)的一个高效的产溶栓酶菌株.