不同烹饪方式及体外模拟消化对凡纳滨对虾主要过敏原原肌球蛋白免疫活性的影响     

黄天娇  王梦梦  高永艳  卢瑛 《水产学报》2019,43(11):2424-2430

本研究选用水煮、油炸和红烧3种烹饪方式分别处理凡纳滨对虾,并且对烹饪后的虾肉进行体外模拟唾—胃—肠液连续消化,以调查烹饪处理后过敏原原肌球蛋白的免疫活性变化状况。采用电泳、免疫印迹和间接ELISA方法评价样品中主要过敏原原肌球蛋白的变化情况。SDS-PAGE结果显示,3种烹饪处理虾肉样品中TM条带无明显变化,表明TM在烹饪处理时基本不发生降解;免疫印迹和间接ELISA结果显示,水煮、油炸和红烧3种烹饪处理虾肉中TM免疫活性分别降低2.08%、11.33%、15.56%;而烹饪后虾肉的体外模拟消化产物的免疫活性丢失显著,水煮、油炸和红烧处理的免疫活性分别下降86.90%、88.94%、97.39%。研究表明,虾类TM免疫活性的降低主要发生在肠液消化阶段,3种方式烹饪处理能够使TM免疫活性降低,并且红烧处理可明显降低TM的免疫活性。本实验为过敏原消减机制的研究和低致敏性水产品的开发提供了理论依据。  相似文献   

Effects of reactive radicals and heat on <Emphasis Type="Italic">trans</Emphasis>-isomerization of eicosapentaenoic acid     

Nobuhiro Zaima  Tatsuya Sugawara  Yuki Otsubo  Takashi Hirata 《Fisheries Science》2007,73(4):897-901

Trans geometric isomers of eicosapentaenoic acid (TEPA) have been found as minor components in human platelets. However, there is little information on the mechanism of trans-isomerization of eicosapentaenoic acid (EPA) in vitro and in vivo. The effects of reactive radicals and heat on trans-isomerization of EPA were examined. Trans-isomerization occurred when EPA ethyl ester reacted with nitrogen dioxide radical (NO₂) but not with 2,2′-azobis(2,4-dimethylvaleronitrile). TEPA was also produced from EPA ethyl ester heated at 200°C for 60 h. No TEPA, however, was detected in sardines Sardinops melanostictus after boiling, roasting, or microwave heating. These results suggest that EPA is trans-isomerized by NO₂ in vivo while trans-isomerization of EPA does not occur during conventional cooking.  相似文献   

偏轴太阳灶的几何模型     

沙永玲  袁守财  丁鸣  杨树华  胡建军  田乐  朱金陵  何晓峰 《农业工程学报》2006,(Z1)

为了使聚光太阳灶在实际使用条件下具有完善的炊事功能和最高热效率,作者对作为聚光器的旋转抛物面截割特性做了研究,从而找出了偏轴式聚光太阳灶在实用诸多约束条件下的设计方法,确定了偏轴太阳灶的几何模型。  相似文献   

白灵菇预煮液主要营养与风味分析评价     

薛淑静  李露  关健  杨德  周明  郭鹏  高虹  史德芳  程薇 《农产品加工．学刊》2013,(10)

白灵菇最主要的加工产品是罐头,但在加工过程中必然会产生大量的预煮液。通过测定白灵菇预煮液的主要营养成分、水解氨基酸、游离氨基酸以及风味物质组成,评价白灵菇预煮液的营养风味价值,以便为进一步开发利用白灵菇预煮液资源奠定基础。结果表明,在可溶性固形物为2%的白灵菇预煮液中,蛋白质含量为0.35%,水解氨基酸达到22种,总量为212.25 mg/100 mL,游离氨基酸量为86.8 mg/100 mL,呈鲜、甜味氨基酸占游离氨基酸的68.5%;经气质分析,对风味起主要作用的为醇类,特别是1-辛烯-3占挥发物总量的30.399%。  相似文献   

Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties     

M. Allahgholipour    A. J. Ali    F. Alinia    T. Nagamine    Y. Kojima 《Plant Breeding》2006,125(4):357-362

One hundred and sixty‐seven rice varieties/laudraces from 23 different rice‐growing countries were used for studying the relationship between the amylose content (AC %) and paste viscosity parameters (RVU) through Pearson correlation. AC and paste viscosity parameters were measured using Auto Analyser and Rapid Visco Analysers respectively. Based on all five RVA pasting properties, i.e. peak viscosity (PV), minimum viscosity (MV), breakdown (BD), final viscosity (FV) and setback (SB), the simple paired t‐test (at P = 0.05) was carried out to identify varieties that showed non‐significant differences (similar) from the check variety, separately for each of the four AC groups, e.g. Waxy rice AC (0–8%, n = 21) –‘IR29’ (Philippines); Low AC (8.1–16%, n = 58) –‘Koshihikari’ (Japan); Intermediate AC (16.1–24%, n = 64) –‘Local Sadri’ (Iran); high AC (>24.1%, n = 24) –‘Kasalath’ (India). Significant variation among the rice varieties for AC and pasting properties were observed. Means of the AC and the viscosity parameters including PV, MV, BD, FV and SB were 15.8, 416.1, 180.3, 235.8, 380.9 and 200.6 RVU respectively. Significant correlations existed between AC and paste viscosity parameters at AC group level. The paste viscosity parameters, i.e. PV, BD and SB are important within an AC group as far as cooking quality is concerned. In the low AC group, ‘Koshihikari’ (check) was most preferred by Japanese consumers, which was used for identifying 16 varieties that showed non‐significant differences for pasting properties with it. Some of the important Japanese varieties were ‘Todorokiwase’, ‘Owarihatamochi’, ‘Sasanishiki’, ‘Reimei’ and ‘Kinuhikari’. These varieties had good cooking quality with low AC, high PV and BD with low SB. In contrast, the Iranian cultivar ‘Local Sadri’ with good cooking quality had intermediate levels of AC and SB while recording high PV and BD. The varietal diversity for pasting properties available within each AC group may allow the breeder to make effective selections for improving the cooking quality according to consumer choice.  相似文献   

两系杂交籼稻稻米外观与蒸煮品质配合力研究     

李凡  邓化冰  熊跃东  李馨  周放姣  卢汉  唐文帮 《湖南农业大学学报(自然科学版)》2019,45(1)

以16个水稻两用核不育系(4WSH0058、4WSH0247、4WSH0266、4WSH0268、4WSH0284、4WSH0886、4WSH0887、4WSH1108、4WSH1142、4WSH1324、4WSH1334、4WSH1339、4WSH1355、4WSH1357、4WSH1369、4WSH1555)和5个恢复系(R1998、R091、R184、华占、R412)按不完全双列杂交设计配制的80个组合为材料,研究稻米外观品质和蒸煮品质性状的配合力。研究结果表明:粒长、粒宽和长宽比等粒形性状主要受基因加性效应的影响;垩白粒率受加性效应和非加性效应的共同控制,主要受恢复系基因加性效应的影响;垩白度和胶稠度主要受非加性效应的影响;稻米直链淀粉含量受不育系基因加性效应及非加性效应的共同控制,其中受不育系基因加性效应的影响较大。不育系4WSH0247、4WSH0886、4WSH0887、4WSH1324、4WSH1339、4WSH1355和恢复系R184和R412在垩白性状和蒸煮品质上具有较好的一般配合力和较大的特殊配合力效应方差,容易配出外观品质和蒸煮品质俱佳的杂交组合。  相似文献   

稻米淀粉性状的QTLs定位及其与淀粉合成相关酶基因的关联性分析   总被引：1，自引：0，他引：1  

王震  邵高能  魏祥进  胡培松  唐绍清 《浙江农业学报》2011,23(3):0

利用104个SSR标记对包含178个株系的F7代重组自交系群体(由D50/HB277衍生而来)进行遗传多样性分析,构建了一张覆盖水稻基因组遗传距离1 323 cM,标记间平均遗传距离为11.6 cM的遗传图谱。继而利用28对淀粉合成相关酶基因检测群体多态性,结果筛选到10对有多态的淀粉合成酶基因,整合到遗传图谱上,发现18个调控蒸煮食味品质的QTLs。最后,利用SPSS统计软件计算淀粉合成相关酶基因能解释食味品质表型变异的值,发现计算结果与QTL所得结果大致相同。  相似文献   

新型环保节能木材蒸煮干燥窑   总被引：1，自引：0，他引：1  

张英杰  常建民  李瑞 《林业机械与木工设备》2009,37(8):41-43

介绍一种新型环保节能木材蒸煮干燥窑,其可以将木材染色、漂白和干燥一次完成,从而降低了劳动强度,减少了设备投资,缩短了生产周期,提高了生产效益.同时还可以实现自动控制,减少木材的干燥缺陷.  相似文献   

Pathological Lesions in Lambs Fed Raw or Processed Cottonseed Meal   总被引：1，自引：0，他引：1  

Nagalakshmi D  Sharma AK  Sastry VR 《Veterinary research communications》2000,24(5):349-359

Thirty male lambs of 3–4 months of age, were assigned equally to five dietary treatments in a completely randomized design and fed isonitrogenous and isocaloric concentrate mixtures containing 30% de-oiled peanut meal (DPNM) or 40% cottonseed meal, which was raw, cooked for 45 min or treated with either 1% calcium hydroxide or iron (1:3, free gossypol: Fe). The mixtures containing raw or variously processed CSM replaced about 50% of the nitrogen of the reference concentrate mixture. These concentrate mixtures were fed to meet 80% of the animals' crude protein requirements along with ad libitum feeding of maize (Zea mays) hay for 180 days. The free gossypol content of the raw cottonseed meal (0.27%) was reduced to 0.16%, 0.20% and 0.21% by the cooking, Ca(OH)₂ and iron treatments, respectively. At the end of the experiment, the tissues of various organs were fixed in 10% formol saline, embedded in paraffin and sectioned at 4–5 m thickness, and duplicate sections were stained with either haematoxylin and eosin or Perl's Prussian blue. The lambs fed diets incorporating raw, cooked, Ca(OH)₂- or iron-treated cottonseed meal consumed respectively 302, 215, 250 and 222 mg free gossypol/day. No morbidity, mortality or gross lesions were observed in any organs and the histopathological lesions due to cottonseed meal were limited to the testes and epididymis. Spermatogonial cells were absent in the majority of the seminiferous tubules of testes from lambs fed raw cottonseed meal. Most seminiferous tubules were collapsed, with a reduced wall thickness, owing to there being fewer germ cell layers and vacuolation of the basal cells. The epithelium of the epididymal ductules was degenerated, desquamated to a variable degree with hyperplastic changes, and they were devoid of spermatozoa. Most lambs fed any of the processed cottonseed meals did not show any of these lesions, and such lesions as occurred in affected lambs in these groups were relatively mild. Iron pigments were deposited around the portal areas of the liver, the tip of intestinal villi and the spleen of lambs fed the iron-treated cottonseed meal diet. Cooking or treatment with 1% Ca(OH)₂ effectively minimized the toxic effects of free gossypol.  相似文献   

鲣鱼蒸煮液美拉德反应优化及氨基酸分析     

陈启航  方旭波  陈小娥  池海波  余辉  田方  王坚强 《核农学报》2021,35(3):651-659

为了制备风味良好的鲣鱼调味基料,本试验以鲣鱼蒸煮液(STCL)为原料,在酶解和脱腥基础上,采用感官评价、电子鼻技术结合主成分分析(PCA)及线性判别分析(LDA),通过正交试验优化美拉德工艺,并对鲣鱼蒸煮液酶解液美拉德产物进行氨基酸组成成分分析和必需氨基酸营养评价。结果表明,电子鼻技术结合LDA优于PCA,更能客观地区分不同条件下鲣鱼蒸煮液酶解液美拉德反应产物的风味差异;鲣鱼蒸煮液酶解液美拉德反应最优工艺条件为:添加木糖-葡萄糖1:2,在110℃下加热45 min,在此条件下,美拉德产物鱼香味浓郁,色泽呈黄棕色,氨基酸总量为7.036 g·100g^-1,必需氨基酸含量为2.888 g·100g^-1,必需氨基酸指数(EAAI)为64.034,说明鲣鱼蒸者液美拉德反应产物营养价值较高,是研发海鲜调味料的理想基料。本研究结果为鲣鱼调味基料的开发提供了一定的理论依据。  相似文献