共查询到19条相似文献，搜索用时 140 毫秒
1.
亚麻籽饲喂对苏尼特羊肉风味品质的影响 总被引：5，自引：5，他引：0
为了提高甘薯加工副产物的利用率,以浙薯13品种甘薯皮为原料,采用亚临界水提取甘薯皮可溶性膳食纤维。在单因素试验的基础上选取料液比、提取温度、提取时间3个因素,应用正交试验对甘薯皮可溶性膳食纤维提取工艺条件进行优化,考察可溶性膳食纤维的物化性质,并以葡萄糖吸附能力、羟基自由基清除能力、DPPH自由基清除能力为指标,评价甘薯皮可溶性膳食纤维功能特性。结果表明,亚临界水提取甘薯皮可溶性膳食纤维得率为10.43%,比无辅助热水、超声和微波辅助提取法分别提高769.17%、27.04%和34.75%。亚临界水提取法中可溶性膳食纤维占总膳食纤维的比例最高（42.26%）,比无辅助热水、超声和微波提取条件下分别提高665.58%、14.43%和19.24%。亚临界水法提取所得可溶性膳食纤维的葡萄糖吸附能力（4.79 mmol/g）、羟基自由基清除能力（54.28%）和DPPH自由基清除能力（69.28%）均高于无辅助热水、超声和微波辅助提取法所得可溶性膳食纤维,总膳食纤维的吸水膨胀性（7.89 mL/g）、持油性（4.74 g/g）和峰值黏度（27.18 mPa/s）显著高于其他方法所提取的总膳食纤维。 相似文献
2.
为了提高甘薯加工副产物的利用率,以浙薯13品种甘薯皮为原料,采用亚临界水提取甘薯皮可溶性膳食纤维。在单因素试验的基础上选取料液比、提取温度、提取时间3个因素,应用正交试验对甘薯皮可溶性膳食纤维提取工艺条件进行优化,考察可溶性膳食纤维的物化性质,并以葡萄糖吸附能力、羟基自由基清除能力、DPPH自由基清除能力为指标,评价甘薯皮可溶性膳食纤维功能特性。结果表明,亚临界水提取甘薯皮可溶性膳食纤维得率为10.43%,比无辅助热水、超声和微波辅助提取法分别提高769.17%、27.04%和34.75%。亚临界水提取法中可溶性膳食纤维占总膳食纤维的比例最高（42.26%）,比无辅助热水、超声和微波提取条件下分别提高665.58%、14.43%和19.24%。亚临界水法提取所得可溶性膳食纤维的葡萄糖吸附能力（4.79 mmol/g）、羟基自由基清除能力（54.28%）和DPPH自由基清除能力（69.28%）均高于无辅助热水、超声和微波辅助提取法所得可溶性膳食纤维,总膳食纤维的吸水膨胀性（7.89 mL/g）、持油性（4.74 g/g）和峰值黏度（27.18 mPa/s）显著高于其他方法所提取的总膳食纤维。 相似文献
3.
基于自适应域值分割与力矩的棉花异性纤维分类方法 总被引：1，自引：1，他引：0
为能够准确统计出棉花中所含异性纤维的重量和数目,提出一种机器视觉与图像处理技术,对棉花异性纤维进行检测分类。在提取棉花异性纤维原始图像的基础上,采用灰度处理和滤波技术完成图像的预处理,采用自适应域值技术来完成棉花异性纤维图像分割,在分割出的二值化图像基础上,采用挖空内点法和邻域搜索法进行轮廓提取,提出以异性纤维轮廓的面积与周长平方之比作为力矩,对棉花异性纤维进行分类。通过对300个棉花异性纤维样本图像进行了试验,分类准确率可以达到96%。结果表明该技术和分类力矩可以准确的对棉花异性纤维进行初分类。 相似文献
4.
提高大豆渣膳食纤维中可溶性成分的方法研究 总被引：2，自引：2，他引：2
以大豆渣为原料，采用微生物发酵、微射流均质机高压均质处理和高温蒸煮的方法来提高大豆膳食纤维中可溶性成分含量，研究不同发酵时间、不同处理压力和蒸煮温度以及蒸煮时间对提高豆渣可溶性膳食纤维（SDF）含量的影响。结果表明：利用发酵法可提高可溶性膳食纤维的含量达15%之多，并且在发酵的前6天，SDF含量增长很快，6 d后SDF的含量变化较少；而高压均质处理法提高可溶性膳食纤维含量的幅度在10%～28%之间，并随着处理压力的升高而增大；高温蒸煮法能提高可溶性膳食纤维的含量20%，121℃，20 min为较理想的蒸煮条件。 相似文献
5.
为探究乌拉草纤维的热解性能及其在热解过程中挥发性有机物释放情况,基于傅里叶红外光谱仪及同步热分析质谱联用系统对乌拉草纤维及汉麻纤维的主要化学成分进行分析,探究其热分解过程,采用Coats-Redfern法进行热动力学计算,并对其热分解过程中挥发性有机物释放进行检测。研究结果发现,乌拉草纤维与汉麻纤维主要成分相似,以纤维素、半纤维素、木质素为主。其热分解过程可依次分为水分挥发失重、半纤维素热解、纤维素及木质素热解3个主要阶段,并可用半纤维素热解、纤维素热解、木质素热解3个独立的一级反应描述,纤维素与木质素热解阶段反应活化能较高,热解过程与汉麻纤维热分解过程相似。在乌拉草纤维热解过程中,除H2O、CO2气体释放以外,同时释放少量甲醛等挥发性有机物。研究结果为乌拉草纤维实际应用中阻燃及环保问题的考虑提供参考。 相似文献
6.
挤压豆渣中可溶性膳食纤维制备工艺的优化 总被引：6，自引：1，他引：5
为了获得碱法制备挤压豆渣中可溶性膳食纤维的最适工艺参数,以液固比、温度、时间和碱浓度为试验因子,以可溶性膳食纤维产率为响应值,采用中心旋转组合试验设计进行试验。结果表明：4个因素对可溶性膳食纤维产率的影响大小依次为碱浓度＞液固比＞温度＞时间。通过典型性分析得出可溶性膳食纤维最适制备条件为：液固比26∶1、温度89℃、时间68 min、碱浓度1.12%。在此条件下,可溶性膳食纤维产率的预测值为33.96%,验证试验所得可溶性膳食纤维产率为34.12%。回归方程的预测值和试验值差异不显著,所得回归模型拟合情况良好,达到设计要求。在本试验优化的条件下,以经挤压豆渣为原料制备的可溶性膳食纤维产率（34.12%）显著高于以未经挤压豆渣为原料的产率（13.51%）。 相似文献
7.
棉花中白色异性纤维的激光成像快速检测方法 总被引：5，自引：4，他引：1
现有的棉花异性纤维分拣机采用可见光照明成像,难以识别棉花中混杂的白色异性纤维。为了有效地检测出与棉花颜色相同或相近的白色异性纤维,该文采用线激光照明成像的方法,在固定线激光功率、波长和相机光圈的条件下,利用不同的曝光时间,获取了12种典型的白色异性纤维与皮棉的图像,分析其成像曝光时间与图像对比度之间的关系,发现不同的关系曲线存在一段共有的最优曝光峰值时间。在此曝光时间内,同一图像中的白色异性纤维已经"过曝",而棉花还处于欠饱和状态。二者图像灰度值的明显差异可用于检测棉花中的白色异性纤维。该文在线激光功率为0.8 W,波长650 nm,相机光圈为8C,曝光时间为1.6 ms的条件下获取了1 500幅图像。试验表明,采用简单的固定阈值法,皮棉中12种典型的白色异性纤维的识别率达到了95.8%。研究结果为提高棉花中白色异性纤维的识别率和速度提供了一条新途径。 相似文献
8.
超声波辅助酶法提取甘薯渣膳食纤维的研究 总被引：4，自引：0，他引：4
为了高效提取薯渣膳食纤维,本文以甘薯渣为原料,采用超声波技术辅助酶法提取甘薯膳食纤维,探讨料水比、超声功率、超声时间、酶用量和酶解温度对甘薯膳食纤维得率和可溶性膳食纤维含量的影响,并采取正交法对提取工艺进行优化。确定甘薯渣膳食纤维的提取条件为:料液比1∶50,超声功率400W,超声时间10min,纤维素酶用量3μL·g-1,酶解温度65℃;该工艺条件下膳食纤维得率为39.17%,可溶性膳食纤维含量高达13.49%。本研究为甘薯的精深加工提供了理论依据,并为进一步研究甘薯膳食纤维的构效关系奠定了基础。 相似文献
9.
棉花纤维素累积与高强纤维的形成 总被引：16，自引：1，他引：16
本文对成熟棉样纤维素含量与纤维强度的关系进行了分析,并用~8H标记法研究了纤维素沉积速度对纤维强度的影响。结果表明,不同品种正常成熟棉样的纤维素含量一般均在85％以上,对纤维强度的影响较小;但是当纤维素含量低于80％时,纤维素含量提高,则纤维强度提高。用~3H标记法测定表明,纤维素合成速度对纤维强度有明显影响。棉铃发育过程中,纤维素合成速度变化比较均匀,有利于均匀紧密结构纤维的形成,纤维强度较高(海岛棉)。如棉铃发育后期吐絮之前,再次出现纤维素合成与沉积高峰,则只能使纤维变粗,于强度无益(鲁棉1号)。 相似文献
10.
兔角蛋白基因转化棉花及其纤维品质的改良 总被引：1，自引：0，他引：1
利用农杆菌介导转化法,将棉纤维特异表达启动子GAE6-3A驱动的兔角蛋白基因（MP）转入常规棉花“冀合713”中。PCR及Southern杂交分析表明,兔角蛋白基因已整合进棉花基因组。6个转基因株系中,4个为单拷贝插入,转基因后代的分离符合孟德尔3：1的1对基因的分离规律,外源基因在这些转基因后代中能稳定遗传。对这4个转基因株系T3代纤维检测结果表明,兔角蛋白基因对棉花纤维品质的影响主要是纤维强度的提高,其中3个株系纤维强度提高率达10％以上。 相似文献
11.
Near-infrared analysis of soluble and insoluble dietary fiber fractions of cereal food products 总被引：3，自引：0，他引：3
The use of near-infrared (NIR) reflectance spectroscopy for the rapid and accurate measurement of soluble and insoluble dietary fiber was explored in a diverse group of cereal products. Ground samples were analyzed for soluble and insoluble dietary fiber (AOAC Method 991.43) and scanned (NIRSystems 6500 monochromator) to obtain NIR spectra. Modified PLS models were developed to predict insoluble and soluble dietary fiber using data sets expanded to include products with high fat and high sugar contents. The models predicted insoluble dietary fiber accurately with an SECV of 1.54% and an R(2) of 0.98 (AOAC determined range of 0-48.77%) and soluble dietary fiber less accurately with an SECV of 1.15% and an R(2) of 0.82 (AOAC determined range of 0-13.84%). Prediction of independent validation samples by the soluble fiber model resulted in a bias that may be related to the way the reference method treats samples with different soluble fiber constituents. The insoluble fiber model can be used to rapidly monitor insoluble dietary fiber in cereal products for nutrition labeling. 相似文献
12.
T Nishimune T Sumimoto T Yakusiji N Kunita T Ichikawa M Doguchi S Nakahara 《Journal of the Association of Official Analytical Chemists》1991,74(2):350-359
Total dietary fiber was determined in Japanese foods by the Prosky-AOAC method. To accomplish the analyses of unsuitable samples, we introduced a few minor modifications to the versions for (i) seaweed and fruits, (ii) cereals, and (iii) fish and meats. These modified methods were used together with the standard method to obtain results with reasonably good relative standard deviation for 231 foods and 21 groups of mixed foods. In this study, dietary fiber was defined so as not to exclude the nondigestible polysaccharide portions of animal foods. A method was proposed which could estimate more accurately the fiber components of animal foods by measuring the "nondigestible protein" of the fiber sample of the fiber sample by the Biuret colorimetric method, instead of the Kjeldahl method, to avoid deducting the values for aminopolysaccharides. In Japanese diets, the amount of fiber obtained from animals foods was less than 5% of the total intake of dietary fiber. 相似文献
13.
Six oat genotypes were grown in nursery yield trials during 1989-1992 at Lisbon, ND. Groats were analyzed for soluble and insoluble dietary fiber content and composition. Genotype-by-growing year interaction was not significant for soluble or insoluble dietary fiber. Soluble and insoluble dietary fiber differed with genotype (6.0–7.1% and 4.1– 4.9%, respectively) and with growing year (6.0–6.9% and 3.9–5.2%, respectively). The genotype-by-growing year interaction was significant for soluble β-glucan content but not for total neutral sugar or uronic acid content of the soluble dietary fiber. Genotypes did vary in total neutral sugar content but not in uronic acid content. The genotype-by-growing year interaction was not significant for total neutral sugar, β-glucan, uronic acid, or Klason lignin content of insoluble dietary fiber. Genotypes did vary in total neutral sugar, β-glucan, and Klason lignin content but not in uronic acid content of insoluble dietary fiber. The neutral sugar content of soluble dietary fiber was composed of glucose, arabinose, xylose, and galactose. The neutral sugar content of insoluble fiber was composed of glucose, arabinose, and xylose. The content and composition of soluble and insoluble dietary fiber varied with oat genotype. Therefore, oat genotypes could be bred for specific dietary fiber content and composition. 相似文献
14.
In vitro study of possible role of dietary fiber in lowering postprandial serum glucose 总被引：11，自引：0，他引：11
There have been many reports concerning the role of dietary fiber in lowering postprandial serum glucose, and the main mechanism was regarded as the viscosity of different dietary fibers in hampering diffusion of glucose and postponing absorption and digestion of carbohydrates. In this paper, two kinds of water-insoluble dietary fibers, water-insoluble dietary fiber of wheat bran and enzyme-resistant starch of maize amylose, and four kinds of water-soluble dietary fibers, water-soluble dietary fiber of wheat bran, carboxymethyl cellulose, guar gum, and xanthan gum, were used to investigate their postprandial serum glucose lowering mechanism in vitro. The results showed that these dietary fibers lowered postprandial serum glucose levels at least by three mechanisms. First, dietary fibers increase the viscosity of small intestine juice and hinder diffusion of glucose; second, they bind glucose and decrease the concentration of available glucose in the small intestine; and, third, they retard alpha-amylase action through capsuling starch and the enzyme and might directly inhibit the enzyme. All of these decreased the absorption rate of glucose and the concentration of postprandial serum glucose. 相似文献
15.
Okara is the residue left after soymilk or tofu production. In North America, okara is used either as animal feed, fertilizer, or landfill. The purpose of this study was to use wet okara to produce and enrich extruded cereal products and to study the effects of extrusion on the dietary fiber and isoflavone contents. Wet okara was combined with soft wheat flour to produce two different formulations (33.3 and 40% okara) and extruded using four combinations of two screw configurations and two temperature profiles. Various physicochemical properties, dietary fiber by enzymatic-gravimetric method, and isoflavone content by HPLC were analyzed. The radial expansion ratio decreased as fiber content increased. On the other hand, both bulk density and breaking strength increased as fiber content increased. Combining okara with soft wheat flour resulted in increased protein, dietary fiber, and isoflavone contents compared with soft wheat flour alone. Extrusion of the formulations resulted in decreased insoluble fiber (≤25.5%) and increased soluble fiber (≤150%) contents of extrudates. Extrusion decreased the total detectable isoflavones (≤20%) and altered the distribution of the six detected isoflavones. 相似文献
16.
Coffee beans are rich in nondigestible polysaccharides (dietary fiber), which may partially pass into brewed coffee; however, to the authors' knowledge, there is not enough literature on dietary fiber in brewed coffee. A specific method to determine dietary fiber in beverages (enzymatic treatment plus dialysis) was applied to the coffees brewed by the most common methods (espresso, filter, soluble); results showed that brewed coffee contained a significantly higher amount of soluble dietary fiber (0.47-0.75 g/100 mL of coffee) than other common beverages. Coffee dietary fiber contains a large amount of associated antioxidant phenolics (8.7-10.5 mg/100 mL of brewed coffee). 相似文献
17.
M J Villanueva-Suárez A Redondo-Cuenca M D Rodriguez-Sevilla A Heredia-Moreno 《Journal of agricultural and food chemistry》1999,47(9):3832-3836
Changes occurring in the content and composition of the dietary fiber of white asparagus during storage in different conditions were studied (2 degrees C; 2 degrees C in polyethylene bags with air; 2 degrees C in polyethylene bags with a selected gas mixture). The neutral sugars and uronic acid composition of dietary fiber was determined by gas chromatography and by a spectrophotometric method. The modifications observed in the dietary fiber of the asparagus stored at 2 degrees C were more rapid and pronounced than those in polyethylene bags. The most important changes corresponded to xylose and glucose from insoluble dietary fiber and galactose from soluble dietary fiber. Statistical analysis indicated that the modifications were significantly affected by the type of storage and time. 相似文献
18.
López-López A Jiménez-Araujo A García-García P Garrido-Fernández A 《Journal of agricultural and food chemistry》2007,55(26):10803-10811
Table olives constitute an important part of the Mediterranean diet and the diet of many non-olive-producing countries. The aim of this work was to determine the fiber, sugar, and organic acid contents in Spanish commercial presentations of table olives and characterize them by means of a multivariate analysis. The selection of variables was carried out on the basis of a canonical analysis and their classification, according to processing styles and cultivars, through a linear discriminant analysis. Values of dietary fiber in table olives ranged from 2 to 5 g/100 g edible portion (e.p.). Some stuffing materials (almond, hot red pepper, and hazelnut) or the addition of capers produced a significant increase in the total dietary fiber in green olives. Glucose, fructose, and mannitol were usually found in the ranges of 0-55, 0-70, and 0-107 mg/100 g e.p., respectively. Succinic acid was detected only in green and directly brined olives (0-40 mg/100 g e.p.), while lactic and acetic acids were used within the ranges of 0-681 and 5-492.8 mg/100 g e.p., respectively. A multivariate analysis showed that fiber, mannitol, and succinic, lactic, and acetic acids can be used to discriminate between processing styles (95.5% correct assignations) and cultivars (61.20%). Current data can also be used in the evaluation of the dietary value of table olives. 相似文献
19.
Barry V. McCleary 《Cereal Chemistry》2013,90(5):517-519
Phosphate cross‐linked starch, referred to as resistant starch 4 (RS4) is hydrolyzed much more rapidly under physiological conditions (i.e., pH 6, 37°C, pancreatic α‐amylase) than under the conditions used in AOAC dietary fiber method 985.29/AACC International Approved Method 32‐45.01 (the Prosky method), in which samples are incubated with thermostable bacterial α‐amylase at 95–100°C. For this reason, the author concludes that the Prosky method overestimates the dietary fiber content of these materials. A more accurate estimate of dietary fiber content is obtained with AOAC Method 2009.01/AACCI Approved Method 32‐45.01. 相似文献