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1.
Gluten hydrolysates were prepared by limited enzymatic hydrolysis with a protease having a chymotryptic activity in the presence or in the absence of cysteine during the dispersion phase of the process. The hydrolysates were fractionated by ultrafiltration, using two inorganic membranes with different molecular weight cut-off (MWCO), 50 kg/mol and 150 kg/mol. The retentates were enriched in hydrophobic peptides and the permeates were enriched in hydrophilic peptides. The foaming and emulsifying properties of hydrolysates, retentates and permeates were analysed at two pHs (4 and 6·5) and two salt concentrations (0·2 and 2% NaCl). Hydrolysates displayed a foaming capacity, but the foams were not stable. Permeates generated foams at pH 6·5 only, and these foams had a very short life-time. Permeates displayed no emulsifying properties. Retentates yielded foams with a good stability and were more efficient than whole hydrolysates to stabilise emulsions. They provided a strong resistance to coalescence. The functional properties of retentates were only sightly influenced by pH and ionic strength. Neither cysteine addition, which helps gluten dispersion and increases the yield of soluble hydrolysate, nor the MWCO of the ultrafiltration membranes influenced the functionality of the hydrolysate fractions.  相似文献   

2.
Cactus pear fruit: A new source for a natural sweetener   总被引：2，自引：0，他引：2  
The use of cactus pear ( Opuntia ficus indica L.) to obtain a new natural liquid sweetener was studied. The juice of the fruit (16.5 ° Brix) was clarified with enzymes, treated with active carbon to take out the color and vacuum concentrated to obtain a 60 °Brix syrup or liquid sweetener. Physical and chemical characteristics determined included: aw; reducing sugars (as inverted sugar); glucose (%); ash content (%); sugar composition by TLC; OD (420 nm) and Y, x, y chromaticity coordinates; viscosity (cps) and density (g ml-1). Sensory analyses to determine the relative sweetness were also conducted. Cactus pear syrup contained 52.38% reducing sugar. The syrup had a pH of 4.31, a viscosity of 27.05 cps, an Aw of 0.83, a density of 1.2900 g ml-1, an acidity (as citric acid) of 0.74% and an ash content of 1.4%. Compared with traditional sweeteners such as fructose and glucose syrup, the acidity was greater than that of HFCS (high fructose corn syrup) of 0.035%, and the ash values were considered a little high compared to glucose syrup which is 1.0%; these disparities can be attributed to the different processing conditions employed. Sensory evaluation revealed the same relative sweetness for cactus pear syrup and glucose, but lower than fructose; cactus pear syrup had a relative sweetness value of 67 with respect to sucrose (100).  相似文献   

3.
The physical state of wheat dough at sub-zero temperatures was investigated using Differential Scanning Calorimetry (DSC), Dynamic-mechanical Analysis (DMA) and Dielectric Analysis (DEA). Also, the water sorption properties of freeze-dried dough were investigated. DMA and DEA measurements were made at a heating rate of 1 °C/min from −150 to 10 °C. Before the measurements, samples were equilibrated at −25 °C for 15–20 min to allow maximum ice formation, and then cooled at 1 °C/min to −150 °C. The frequencies used were 0·1, 0·5, 1, 2·5, 5, 10, and 20 Hz for DMA and 0·1, 0·5, 1, 5, 10, 20, 50, 100 and 1000 Hz for DEA. The DSC thermograms were obtained for annealed samples by scanning from −80 to 20 °C at 5 °C/min, and they showed only ice melting starting at −18 °C. The tan δ of DMA and DEA showed an α-relaxation (glass transition), two low temperature relaxations (β and γ) and melting of ice. At the higher frequencies (>0·5 Hz), the α-relaxation coincided with melting of ice, and all relaxation temperatures (α, β and γ) increased with increasing frequencies as measured by DEA.  相似文献   

4.
Dielectric relaxations of wheat doughs with different water contents and effects of sucrose, NaCl, and their mixture on relaxation temperatures were investigated using dielectric analysis (DEA). All ingredients were dissolved in distilled water used to prepare wheat flour doughs to optimum consistency. Before analysis, samples were stored at room temperature in vacuum desiccators over aw range of 0·225–0·753. Dynamic DEA measurements were made at a heating rate of 2 °C/min from 40 °C below and above the observed relaxation zone. The frequencies used were 0·1, 0·5, 1, and 5 Hz. Steady state water contents varied from 3·21 to 10·89 g H2O/100 g dm over aw range used for the plain dough (flour+water). Added ingredients increased sorption of doughs. The tan δ of DEA showed an α-relaxation (glass transition) in all doughs at all frequencies used. The relaxation peak temperature, taken as Tg, increased with increasing frequency. Added sucrose decreased the Tg of doughs, as well as added NaCl. A dramatic depressing effect of NaCl on Tg was probably due to an increase in conductivity of doughs.  相似文献   

5.
White flour from wheat was shown to contain basic-ascorbate oxidase (AOX) enzymes (pI 7·6–9·6) and acidic-AOX enzymes (pI 5·1–6·6) in a ratio of 0·4:1, based on chromatography data. Immature wheat kernels (two weeks post-anthesis) contained about 12 times more AOX activity (units/g dry weight) than flour from mature grain, and the ratio of basic- to acidic-AOX was 5:1. Acidic-AOX was purified 90-fold from flour by hydrophobic interaction, gel filtration and anion exchange chromatography. Basic-AOX was purified 20 000-fold from immature wheat by hydrophobic interaction, anion exchange, cation exchange and gel filtration chromatography in a yield of 5%. The acid-AOX had a M of 140 k, was optimally active at pH 6·3 and 40 °C, and was stable in the pH range 5–9 and at 30 °C for 0·5 h at pH 6·2. The Km values were 0·26 m for L-ascorbic acid and 0·93 m for D-iso ascorbic acid. The basic-AOX had a M of 139 k and subunit M of 72 k. The enzyme was optimally active at pH 6·2 and 50 °C, and was stable in the pH range 5–9 and at 40 °C for 0·5 h at pH 6·2. The Km values were 0·30 m for L-ascorbic acid and 0·53 m for D-iso ascorbic acid. The absorption spectrum of basic-AOX had absorption maxima at 280 nm and 607 nm of similar magnitude to those measured in AOX fromCucurbita species (squash). This indicates that wheat AOX contains protein-bound copper similar to other plant AOX.  相似文献   

6.
Fatty Acid Composition of Three Rice Varieties Following Storage   总被引：5，自引：0，他引：5  
The petroleum ether extractable lipids (PEE-L) and aqueous propan-1-ol extractable lipids (PWE-L) of three varieties of rice were determined gravimetrically and characterised by fatty acid profiles. The content of PEE-L (22·5–28·2 mg g−1) was higher than that of PWE-L (7·4–11·5 mg g−1) in brown rice with the situation reversed in milled rice (3·0–4·5 mg g−1vs. 7·2–8·7 mg g−1). The ratio of unsaturated fatty acid to saturated fatty acid was about two times higher in PEE-L than that in PWE-L for both brown and milled rice reflecting the selective complexation of saturated fatty acids. Rice storage at 37 °C resulted in some minor but statistically significant changes in the fatty acid profile. In the case of brown rice, the only notable changes were a reduction in the amounts of oleic and linoleic acids in the aqueous propan-1-ol extractable fatty acid fraction (PWE-FA) following storage at the higher temperature. Milled rice of all three varieties showed a decrease in linoleic acid content of PEE-L following storage at 37 °C for 4 and 7 months compared to storage at 4 °C. There was no change in fatty acid contents of PWE-L of milled rice when stored at 4 and 37 °C for 4 and 7 months. This implies that the PWE-L (or bound lipids) were more stable than PEE-L (or free lipids) during storage.  相似文献   

7.
A continuous spectrophotometric assay was developed to measure ascorbic acid oxidation in crude Na2SO4 extracts of flour. The rate of ascorbic acid oxidation in flour extracts measured using this method was similar to the rate in flour-water suspensions and 2–4 fold less than the rate in dough measured using an indophenol-xylene extraction method. Flour extracts appeared to contain two ascorbic acid oxidising factors; one with optimal activity at pH 6·3 and 30 °C and the other with optimal activity at pH 10 and 40 °C. The pH 6·3 factor had properties similar to those of ascorbate oxidase (EC 1·10·3·3) in its pH and temperature stability, strong inhibition by NaN3, KCN and diethyldithiocarbamate, inactivation by proteases, and greater stereospecificity towards -ascorbic acid than -isoascorbic acid. The pH 6·3 factor was most concentrated in the pollard milling fraction of wheat and was lowest in flour. The pH 10 factor had several properties indicating non-enzymic oxidation of ascorbic acid; it was not inactivated by proteases, it was inhibited poorly or not at all by the above ascorbate oxidase inhibitors, and it had low specificity for stereoisomers of ascorbic acid.  相似文献   

8.
Size-exclusion HPLC measurements were made on the total protein from flours of 158 wheat lines grown at five locations (31 at all sites and an extra one at three locations). Closely spaced cuts in the chromatograms were made at elution times differing by 0·4 min. The percentage of the protein that eluted up to each time was correlated with Extensograph dough maximum resistance (Rmax) and dough extensibility (Ext). For Rmax, maximal correlation (r=0·489*** for all locations) was obtained for the percentage of protein eluting before 13·2 min, corresponding to estimated molecular weights equal to and greater than 250 000. In the case of Ext, the highest correlation (0·859*** for all locations) was obtained for the percentage of protein in the flour which eluted before 16·8 min, which included essentially all the flour polymeric protein with estimated molecular weights above 52 000. The different dependencies of Rmaxand Ext provide a basis for manipulating these parameters in predictable ways in breeding programs.  相似文献   

9.
Studies on jicama juice processing   总被引：1，自引：0，他引：1  
Juice was extracted from jicama (Pachyrrizus erosus Urban) and clarified using a 10 000 daltons molecular weight cut-off membrane to improve its stability. Ultrafiltered juice was tested for general composition and Hunter color. Ultrafiltration (UF) retentate and UF permeate showed some changes, compared to fresh juice, in total and soluble solids, total sugars, and nitrogen, whereas ash and pH remained constant. Hunter color of juice samples exhibited some variation by UF. Results suggest that UF has potential to produce jicama juice with desirable and stable aroma and flavor.  相似文献   

10.
Water-extractable arabinoxylan (WE-AX) in wheat bran, of which only a minority originates from adherent endosperm, amounted to 6% of the total arabinoxylan (AX) content in such bran. WE-AX had an arabinose to xylose (A/X)-ratio of 0·45. Graded ethanol precipitation (20–80% range) yielded AX with an A/X-ratio increasing from 0·31 to 0·85. A population of molecular weight (MW) of 50 kDa precipitated between 0 and 40% ethanol and one with much lower apparent MW precipitated at higher ethanol concentrations. Wheat bran unextractable cell wall material (UCM) was obtained as the residue withstanding thermostable α-amylase and protease treatments and consisted mainly of AX (ca 45%) and cellulose (30–35%). Two consecutive extractions of UCM with alkaline hydrogen peroxide (AHP; 2·0%, pH 11·5, 4 h, 60 °C) resulted in a cellulose rich residue (CRR) containing 33% of the AX originally present in UCM. The average A/X-ratio of AX in CRR was lower than that in UCM. The extracted AX polymers (ca 45% of the AX originally present in UCM) had a high A/X-ratio (0·82). Their elution profiles showed two polydisperse peaks with apparent MW of respectively 100–120 kDa and 5–10 kDa. Graded ethanol precipitation resulted in a lowly substituted fraction (A/X=0·40; 0–40% ethanol) of high MW and a fraction of highly substituted AX (A/X>0·95; 40–70% ethanol) containing both low molecular weight (LMW-) as well as high molecular weight (HMW-) AX. At an ethanol concentration of 70% or more, only LMW-AX precipitated.  相似文献   

11.
Biscuits were produced from millet flour (MF) and pigeon pea flour (PPF) blends. The various ratios of MF to PPF used were 100:0, 75:25, 65:35, and 50:50. The biscuits were analyzed for their nutritional composition. They all contained high proportions of protein (7.5–15.2%), fat (17.1–18.1%) and digestible carbohydrate (60.2–66.5%). The moisture content was in the range 5.0 to 6.6%, ash 1.5–2.3% and crude fiber 0–0.1%. Sensory evaluation results indicated that all the biscuits had high sensory ratings for all the selected attributes evaluated. The recipe with the 65% MF/35% PPF blend resulted in the highest scores for flavor, texture and general acceptability. There was no significant difference (p> 0.05) between all the biscuits and the familiar Nasco short cake biscuit (reference) in flavor, color, texture and general acceptability.  相似文献   

12.
Relationships of grain sorghum quality factors (proximate composition and physical properties) to laboratory wet-milling attributes (fraction yields, protein content of fractions and recovery values) of 24 grain sorghum commercial hybrids were determined. Initial water absorption rate was positively correlated with both starch and gluten recoveries (r>0·45), thus showing the greatest significance among all quality factors. The need to understand fully protein matrix breakdown relative to obtaining optimum separation of components was indicated. Positive correlations of residual protein in starch with density and percent abraded (r>0·45) were observed. Laboratory wet-milling attributes also were correlated among themselves. The highest positive correlations were observed among yield and recovery of starch and gluten (r>0·6). These four parameters had strong negative correlations with fiber/germ yield (r<−0·6). Principal component factor analysis identified five factors (named as matrix-breakdown effect, solids-leaching effect, protein-dispersion effect, protein content of gluten effect, and washing-solids effect) that explained 91% of the total variation among wet-milling attributes.  相似文献   

13.
The effects of sucrose, NaCl, and ascorbic acid on dielectric relaxations of frozen wheat doughs were investigated using dielectric analysis (DEA). All ingredients were dissolved in distilled water used to prepare wheat flour doughs to optimum consistency using a 10 g bowl Micro-Mixer. DEA measurements were made at a heating rate of 1 °C/min from −150 to 10 °C. Before the measurements, samples were equilibrated at −30 °C for 15 min to allow maximum ice formation, and then cooled at 1 °C/min to −150 °C. The frequencies used were 0·1, 0·5, 1, 5, 10, 20, 50, 100 and 1000 Hz. The dissipation factor (tan δ) of DEA showed an α-relaxation (glass transition), two low temperature relaxations (β and γ) and ice dissolution. Added NaCl had a markedly depressed the glass transition temperature (Tg′) and onset of melting of ice temperature (Tm′), probably because of the higher conductivity of the frozen material, and the decreased transition temperatures of the unfrozen solute phase. At the higher frequencies, the α-relaxation coincided with melting of ice, and all relaxation temperatures (α, β and γ) increased with increasing frequencies.  相似文献   

14.
《Field Crops Research》1999,61(2):147-162
In irrigated rice production in West Africa, nitrogen (N) and phosphorus (P) fertilizers make up about 20% of total production costs. This research seeks to evaluate whether those fertilizers are profitable under current use by farmers and to identify the factors that may improve fertilizer efficiency and profitability. A combination of farmer surveys and on-farm trials were used to determine actual fertilizer use, costs, and net revenues from fertilizer in key irrigated systems in Mali (Office du Niger), Burkina Faso (Kou Valley), and Senegal (Thiagar and Guédé). A second paper provides an agronomic analysis of soil fertility management at these sites. Net returns to fertilizer use were estimated and value/cost ratios (VCRs) calculated. A value/cost ratio of 1.5–2.0 was considered desirable for farmer adoption under West African conditions. Average VCRs for fertilizers ranged from 1.6 in the Kou Valley in Burkina Faso, to 3.6 in the Office du Niger, Mali. In researcher-managed on-farm trials in Thiagar, Senegal, fertilizers had VCRs of 1.5–3.1. Large N doses of 180 kg N ha−1 still had VCRs of 2.5. Farmers in the region used less than recommended doses of N, with the exception of farmers in the Office du Niger, Mali. With an average application of 89 kg N ha−1, farmers in Thiagar, Senegal were able to gain 54 000 FCFA ha−1 (US$ 110) of net revenues from the fertilizers with fertilizer N recovery rates averaging 34%. Improving that recovery rate by 50% could increase net revenues by 50%. In field trials in Thiagar, increasing N application to 180 kg ha−1 resulted in net returns of near 200 000 FCFA ha−1 for an investment of 118 000 FCFA ha−1. Risk of negative net returns was found in Thiagar and in Kou Valley, and was related to weed infestation and water scarcity, respectively. Farmers in the dry season in Kou Valley had a 33% probability of net losses with fertilizer application because of unreliable water supply. In contrast, no farmers had negative returns in the Office du Niger inspite of high N application rates. Farmers can improve profitability and economic efficiency in irrigated rice production in two ways. First, they can modify crop management practices (date of seeding, date and mode of fertilizer application, etc.) in order to improve the recovery rate of applied N, thus relaxing the nitrogen fertilizer constraint. Second, for farmers able to purchase additional fertilizer, there are gains to be made by increasing applied nitrogen at least to recommended levels in most areas. Credit allocations that restrict fertilizer purchases are counterproductive given the profitability of fertilizers. Negative returns were found only in areas with high risks of water scarcity or weed infestation. Researchers and development agents need to develop more site-specific fertilizer recommendations that correspond to weather, cultivars, prices of inputs and outputs, and fertilizer products.  相似文献   

15.
A glutenin hydrolysing enzyme (bug proteinase), present in New Zealand wheat damaged by Nysius huttoni, was purified 50000-fold by anion exchange, hydrophobic interaction, immobilized metal ion affinity and gel filtration chromatography. The enzyme had an apparent Mr of 14·1k as determined by gel filtration chromatography. SDS-PAGE showed a major protein band of Mr 30k and six minor bands of Mr 13·2-28·5k, none of which was a glycoprotein. Isoelectric focusing revealed two major enzyme active bands (pI 9·6 and 9·2) and three minor activity bands (pI 9·9, 8·8 and 8·2). IEF showed no protein contaminants in the most purified sample. The enzymes had optimum activity at pH 8·9 and 45°C. The activity was stable in the pH range 4·5-11 and at 50°C for 20 min at pH 8·9. The bug proteinase was shown to be a serine proteinase by inhibition with phenylmethylsulphonyl fluoride and potato proteinase inhibitors (POT-IC and POT-ID). Thirty other proteinaceous serine proteinase inhibitors did not inhibit the enzyme. Bread baking with partially purified enzyme produced loaves with the poor quality characteristics of loaves made with bug-damage wheat.  相似文献   

16.
Proximate composition and physicochemical analyses were carried out onthe seed, pulp and extracted oil of sour sop (Annona muricata). Theresults showed that the seed contained 8.5% moisture, 2.4% crudeprotein, 13.6% ash, 8.0% crude fiber, 20.5% fat and 47.0%carbohydrate. The seed also contained 0.2% water soluble ash, 0.79%titratable acidity and 17.0 mg calcium/100 g. The pulp was found tocontain 81% moisture, 3.43% titratable acidity and 24.5%non-reducing sugar. Selected physicochemical characteristics includedrefractive indices of 1.335 for the seed and 1.356 for the pulp, specificgravities of 1.250 for the seed and 1.023 for the pulp, pH values of 8.34for the seed and 4.56 for the pulp, and soluble solids contents of1.5 °Brix for the seed and 15 °Brix for the pulp. Theextracted oil (20.5% yield) had a 60.43% unsaponifiable value,23.54 KOH/g acid value, 100.98 K0H/g saponification value, 1.1 K0H/gperoxide value, 1.464 refractive index, 5.77 pH, 69.5 °Brix soslublesolids and 0.2900 specific gravity.  相似文献   

17.
A method using methanolic sulphuric acid as transmethylating reagent was developed for determining the fatty acid composition of lipids of oats. The method was optimised for reaction conditions and applied to the determination of the fatty acid composition of lipids of a number of varieties of Australian oats grown in several locations. Thirteen fatty acids were detected with oleic, linoleic and palmitic acids comprising more than 95% of the total fatty acids. Total lipid content of the oats was positively related to the proportion of stearic (r=0·32) and oleic (r=0·81) acids and negatively correlated with the proportion of palmitic (r=−0·64), linoleic (r=−0·39) and linolenic (r=−0·65) acids. Significant positive correlations were found between total lipid content and absolute content of the major fatty acids (r=0·670·98), except for linolenic acid (r=0·12). Environment had significant effects on fatty acid composition, but variety was the controlling factor. The broad sense heritability estimated from individual plot ranged from 69 to 73% and that from the average of three replications and eight locations ranged from 94 to 98% for the major fatty acids. It is possible to improve fatty acid composition of oats by breeding procedures.  相似文献   

18.
The fresh ripe fruit pulp and syrup, produced using the open pan evaporator, ofVitex doniana were analysed physico-chemically. Results show that the edible pulp of the ripe fruit is fairly rich in vitamin C (18.1 mg/100 ml) but acidic (pH 4.38) and poor in protein (0.82%) and oil (0.56%). The syrup yielded a DE value of 52, total dissolved solids content of 67° Brix and a refractive index of 1.4762 at 20°C. The syrup was moderately visous (2.1 Poiseuille), acid (pH 4.45) but relatively poor in vitamin C (2.8 mg/100 ml) and protein (0.3%). Sensory evaluation showed no significant difference (p0.05) in taste, flavor and overall acceptability betweenV. doniana syrup and honey. Both physico-chemical and sensory results indicate that the syrup was highly desirable and can substitute for other syrups as a nutritive sweetener.  相似文献   

19.
The acid extract viscosities and β-glucan contents of ten two- and six-rowed barley cultivars grown at seven locations in three consecutive years in Spain were studied in the present work. The viscosities varied from 2·4 to 24·8 centistokes (cSt) and the mean value was 6·4 cSt. The average β-glucan content of barleys determined by HPLC was 3·5% with a range of 1·9–5·5%. Significant differences were found in both β-glucan content and acid extract viscosity between different cultivars, locations and years. The β-glucan contents and viscosities of winter cultivars were higher than those of spring. Cvs. Barbarrosa and Hatif de Grignon were the genotypes with the highest values for both parameters, while cv. Beka had the lowest viscosity and β-glucan content. Environmental factors influenced both parameters. The acid extract viscosities of barleys were correlated negatively with the amount of precipitation (r=−0·754;P<0·05). Barleys grown in wet and rainy areas (Girona and La Coruña) had lower viscosity values.  相似文献   

20.
Production of Xylose from Sorghum Straw Using Hydrochloric Acid   总被引：1，自引：0，他引：1  
Xylose is a hemicellulosic sugar mainly used for its bioconversion to xylitol. Sorghum straw is a raw material for xylose production that has been studied scarcely. The objective of this work was to study the xylose production by hydrolysis of sorghum straw with hydrochloric acid at 122 °C. Several concentrations of HCl (2–6%) and reaction time (0–300 min) were evaluated. Kinetic parameters of mathematical models for predicting the concentration of xylose, glucose, acetic acid and furfural in the hydrolysates were found. Optimal conditions for hydrolysis were 6% HCl at 122 °C for 70 min, which yielded a solution with 16·2 g xylose/L, 3·8 g glucose/L, 2·0 g furfural/L and 1·9 g acetic acid/L.  相似文献   

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