蛋白浓度对罗非鱼皮明胶高温干燥成膜的影响     

翁武银  吴菲菲  大迫一史  苏文金 《农业机械学报》2014,45(7):209-215

为明确鱼皮明胶在高温下的成膜特性,考察了不同蛋白浓度对罗非鱼皮明胶可食膜性质的影响。结果发现,在25℃下干燥制备的明胶膜(对照组)其抗拉伸强度和热收缩率分别高达67.72 MPa和48.75%,膜的固形物溶解率和蛋白溶解率分别为22.97%和15.59%。然而,在100℃干燥条件下,当成膜液的起始蛋白质量分数为5%时,形成的明胶膜其抗拉伸强度和热收缩率分别降低至8.99 MPa和8.13%,而固形物溶解率和蛋白溶解率分别上升至33.36%和37.47%。起始蛋白质量分数提高至40%时,上述指标都逐渐接近对照组。另一方面,根据差示扫描量热仪和傅里叶变换红外光谱仪对明胶膜的分析结果,发现成膜液中起始蛋白浓度较低时,蛋白的三股螺旋结构在高温干燥时容易遭到破坏,结果导致明胶膜机械性能和耐水性能的下降。  相似文献   

碱性蛋白酶水解大豆分离蛋白及其抗氧化活性的研究     

王鑫  江连洲  吴瑕  田瑞红 《东北农业大学学报》2011,42(11):24-31

将Plackett-Burman因素水平设计应用于碱性蛋白酶水解大豆分离蛋白,以研究大豆分离蛋白酶水解物的抗氧化活性.通过测定水解产物的亚铁还原能力来确定其抗氧化活性的强弱,以此确定最佳水解工艺条件 为:反应温度72℃,底物浓度9％,酶用量(E/S) 1％,pH 7.0,水解时间5h.采用最适水解工艺条件得到水解...  相似文献   

几种天然蛋白原料水解物的除草活性初步研究          下载免费PDF全文

杨剑  ;于兴娜;卢昌义 《植物保护》2007,33(3):86-89

以鱼粉、肉骨粉、豆粕、菜籽粕及芡粉等几种天然蛋白原料为底物,以碱性蛋白酶为水解酶制备出天然蛋白原料的水解物,用培养皿生物分析法检测不同蛋白原料水解物在不同浓度(0.5、1、2、5 mg/mL)条件下对杂草野菊种子的生根抑制活性。结果表明:不同蛋白原料制备出的水解物对野菊种子萌发根系生长均有抑制作用,并且随着浓度增加其抑制活性增强,不同蛋白原料水解物的除草活性有显著性差异,其除草活性顺序为:鱼粉水解物>肉骨粉水解物>豆粕水解物>菜籽粕水解物>芡粉水解物,水解物的根抑制活性与原料的蛋白含量及其水解物的多肽含量成正相关性,作者推测,天然蛋白水解物中的多肽可能是植物种子萌发时根系生长抑制活性物质,但这种根抑制活性究竟是由于特异性多肽的化感作用还是植物种子萌发时对高氮胁迫反应有待进一步研究。  相似文献   

乳清蛋白凝胶条件的研究     

连喜军  鲁晓翔  李香兰  刘勤生  任晓蕊 《乳业科学与技术》2007,29(1):9-11

以乳清蛋白为研究对象，研究了乳清蛋白浓度、温度、加热时间、pH值、金属离子等因素对乳清蛋白凝胶形成的作用。结果显示，乳清蛋白形成凝胶的基本条件是乳清液浓度大于0．133g／mL，温度高于85℃，当温度在85—90℃之间，凝胶形成时间随乳清蛋白浓度变大而减少，在沸水中乳清蛋白浓度对凝胶形成时间影响不大；酸性条件下乳清蛋白形成凝胶的最适pH为5.3，pH小于1．2在沸水中加热30min，乳清蛋白形成碎块状凝胶，碱性条件下形成凝胶的最适pH为83，pH大于12．8在沸水中加热30min，乳清蛋白变为红色；钙离子的添加可使乳清蛋白形成凝胶所需时间减少到6min。  相似文献   

浅谈影响脲醛树脂胶贮存性能的因素   总被引：2，自引：0，他引：2  

刘国军 《林业科技情报》2004,36(3):85-86

本文阐述了在制备脲醛树脂胶的过程中，质量较差的原材料和不当的工艺过程，是影响成品贮存性的主要因素，指出防止生产中出现凝胶等问题的措施。  相似文献   

Multifunctional bioactive peptides derived from quinoa protein hydrolysates: Inhibition of α-glucosidase,dipeptidyl peptidase-IV and angiotensin I converting enzymes     

《Journal of Cereal Science》2020

The study aimed to characterize and identify anti-diabetic and anti-hypertensive bioactive peptides generated upon enzymatic hydrolysis of quinoa protein isolates. Different quinoa protein hydrolysates (QPHs) were produced using food grade enzymes like Bromelain, chymotrypsin and Pronase E at a hydrolysis interval of 2 h up to 6 h. QPHs were characterized for their physicochemical properties using degree of hydrolysis, SDS-PAGE, and their anti-diabetic properties via inhibition of dipeptidyl peptidase-IV (DPP-IV) and α-glucosidase (AG), and anti-hypertensive property via inhibition of angiotensin converting enzyme (ACE) were explored. IC₅₀ for DPP-IV, AG and ACE inhibitory activities of QPHs were in the range of 0.72–1.12, 1.00–1.86 and 0.18–0.31 mg/mL, respectively. The chymotrypsin derived 6 h hydrolysate (QC6) was sequenced for peptides identification and 136 peptides were identified among which 35 peptides were predicted as potential bio-active peptides (BAPs) based on their Peptide Ranker score. Results showed that identified peptides were predicted to possess high potential in inhibiting the DPP-IV, AG and ACE. In particular, QHPHGLGALCAAPPST was found to bind to the highest number of active hotspots of the target enzymes that are involved in their enzymatic activities. In conclusion, quinoa protein hydrolysates were identified as potential sources of BAPs with inhibitory properties towards key enzymes involved in the control of type 2 diabetes and hypertension.  相似文献   

EDC交联的明胶微球支架制备及其生物相容性研究     

陆伟  俞洁  郭红丽  马辰春  金岩  冀堃 《吉林林学院学报》2014,(1):49-53

目的制备EDC交联的明胶微球作为支架材料,并对其生物相容性进行评价,为构建工程化的脂肪组织奠定基础．方法制备明胶微球,并利用5mmol EDC对其进行交联,获得75—150μm粒径大小的微球;扫描电镜观察,检测微球的细胞相容性和组织相容性．结果经EDC交联的明胶微球均呈圆球体,大小比较均匀,粒径75～150μm,细胞毒性等级为0～I级;将微球植入sD大鼠皮下,植入部位未见明显红肿,伤口无红肿、渗液等炎性反应,组织学观察植入明胶微球局部无明显炎症细胞浸润,静态培养时脂肪组织来源干细胞（ADSCs）在微球上生长状态良好．结论EDC交联的明胶微球是一种具有较好的细胞亲和性、生物相容性和生物可降解性的天然高分子支架材料,以脂肪组织来源干细胞为种子细胞,可以为临床使用提供一种工程化脂肪组织填充物．  相似文献   

金属蛋白盐的制备及其抗氧化性     

于国平  赵梦瑞 《东北农业大学学报》1988,(4)

本文介绍了以两种工业副产物——豆粕、乳清粉为原料,利用无花果酶、胰酶等5种酶分别水解后,制得了相应的钙蛋白盐,并以一定比例添加到猪油中,以生育酚作对照。结果表明,各种蛋白盐均具有一定的抗氧化性。其抗氧化性强弱与制备过程中所用酶的种类有一定关系,以无花果酶及胰酶制得的蛋白盐抗氧化性为好,而与两种原料的关系不大。利用胰酶、无花果酶在不同用量时所制蛋白盐,测得了酶用量不同对产物抗氧化性的影响,得出使产物具有艮好抗氧化性的最佳胰酶用量(按50g 豆粕或40g 乳清计)为1g,而无花果酶用量则为4g。使蛋白盐表现最佳抗氧化性的添加量为0.5mg/g,在高温下则为3mg/g。  相似文献   

猪皮明胶对面条品质的影响研究     

成少宁  李静茹  刘晓峰 《安徽农业科学》2015,(1):259-261

[目的]研究添加猪皮明胶对面条品质的影响.[方法]通过添加猪皮明胶提高面条营养价值,考察猪皮明胶添加量对面条弯曲断条率、熟断条率、干物质失落率、蒸煮吸水率、面汤浊度及感官品质的影响,确定面条制作过程中猪皮明胶的最佳添加量.[结果]试验表明,猪皮明胶可以显著提高面条品质,面条的配方为:面粉96％、猪皮明胶2％、食盐2％.在此条件下,产品弯曲断条率0,熟断条率为0,干物质失落率为8.5％,蒸煮吸水率为155.7％,面汤浊度为0.116,面条的感官评价为95.2分.[结论]研究可为提高面条品质提供参考依据.  相似文献   

Microencapsulation of Fish Oil Using Fish Protein Hydrolysate,Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability     

Jeyakumari Annamalai  Zynudheen Aliyamveetil Abubacker  Narasimha Murthy Lakshmi  Parvathy Unnikrishnan 《Journal Of Aquatic Food Product Technology》2020,29(3):293-306

ABSTRACT

Microencapsulated fish oil was prepared by spray drying using fish protein hydrolysate, sodium caseinate, maltodextrin, and gum Arabic as wall material. Fish protein hydrolysate was prepared from pink perch meat, and its physical and functional properties were studied. Microencapsulates prepared with a combination of sodium caseinate, maltodextrin, and gum Arabic were kept as control. The encapsulation efficiency and oil release behavior of microencapsulates was evaluated. Surface morphology and thermal properties of microencapsulates were determined by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) analysis, respectively. Fourier-transformed infrared spectroscopy analysis indicated that the spectral pattern of microencapsulates showed a similar structural pattern with a minor band shift for both control and fish protein hydrolysate containing microencapsulates. Oxidative stability of fish oil microencapsulates indicated that the sample stored under was 4°C was more stable than microencapsulates stored under 60°C and 28 ± 2°C temperature conditions. Moreover, microencapsulates containing fish protein hydrolysate had a lower thiobarbituric acid value. Results suggest that the incorporation of fish protein hydrolysate along with other wall material could improve the oxidative stability of microcapsules during storage.  相似文献