Deep eutectic solvents and alkaline extraction of protein from seabuckthorn seed meal: a comparison study

Seabuckthorn seed meal(SSM) is a waste of oil extraction industry that rich in protein. In order to seek suitable protein extraction method, three different deep eutectic solvents(DESs)(including choline chlorideglycerol, choline chloride-oxalic acid and choline chloride-urea) were developed for extracting protein from SSM and compared with alkaline. Result indicated that alkaline could effectively extract 56.9% protein from SSM and its protein content was 73.1%, higher than DES at 31.0%-41.4% and 64.3%-67.5%, respectively. However, compared to alkali, DES led to a product with less β-sheet, more β-turn, more essential amino acids, higher total amino acid content, especially choline chloride-urea which extracted protein showing an integrated and similar protein weight distribution compared to SSM. Also, this protein extracted chloride-urea showed a highest digestibility in vitro(by pepsin)(54.2%). These results indicated that choline chloride-urea extraction is better than alkaline extraction for SSM.

Efficient Extraction of Tea Saponin from Tea Seed Meals by ^(60)Coγ-Irradiation

In order to simplify the extraction process of tea saponin and improve its extraction rate,tea seed meals was taken as materials to explore effects of ^(60)Coγ-irradiation and H_(2)O_(2) on the extraction rate of tea saponin.The results showed that the optimal crude extract condition of tea saponin was 6%H_(2)O_(2) and an irradiation dose of 5 kGy,the extraction rate was 46.4%.However,when the irradiation dose and the H_(2)O_(2) concentration continued to increase,the extraction rate of tea saponin decreased.After flocculate extraction,the tea saponin content increased from 40.80%to 48.32%.Foaming property test results showed that the higher the tea saponin content in the solution was,the higher the foaming height will be,and the foam had a certain stability.This work provided a new method for the extraction of natural products,usingγ-ray irradiation and H_(2)O_(2) pretreatment to improve the extraction rate,and this was of great significance for industrial extraction.

Preparation and bioactivity evaluation of low salt peptide from sunf lower seed meal

Sunflower seed meal peptide as one sort of bioactive peptide has intensively application prospects. However, preparation of low salt peptide from sunflower seed meal with high efficiency remains a challenge. In this study, single and compound proteases were optimized to hydrolyze protein. Results showed that hydrolysis at pH 7.0 by proteases resulted in ash content in the range of 5.66%-7.37% and small peptides. Among all hydrolysis processes, sequential hydrolysis of Alcalase with Flavourzyme and Alcalase with Protamex showed higher nitrogen recovery ratio (67.66% and 66.49%, respectively). Furthermore, biological activities of peptides were investigated by testing their ABTS (2,2-azinobis (3-ethylben-zothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging activity and angiotensin converting enzyme (ACE) inhibitory activity. Peptide hydrolyzed by Alcalase with Papain presented the highest antioxidant activity, followed by Alcalase with Protamex, with ABTS scavenging rate as 63.01% and 31.75%, and DPPH scavenging rate as 56.04% and 28.06%, respectively. Synchronously, peptide hydrolyzed by Alcalase with Protamex and Alcalase with Alcalase had the highest ACE inhibitory activity (56.74%, 56.76%). In conclusion, hydrolysis by proteases Alcalase with Protamex at pH 7.0 was the most effective method for the preparation of low salt peptide from sunflower seed meal, which could be an alternative for anti-oxidants and anti-vasoconstrictor.

Phenolics-saponins rich fraction of defatted kenaf seed meal exhibits cytotoxicity towards cancer cell lines

Objectives: To determine the cytotoxicity of crude ethanolic extract, n-butanol fraction and aqueous fraction on selected cancer cell lines, and to observe the morphological changes of the cancer cells treated with n-butanol fraction.Methods: The cytotoxic effect of n-butanol fraction, crude ethanolic extract and aqueous fraction on breast cancer(MCF-7 and MDA-MB-231), colon cancer(HT29), lung cancer(A549), cervical cancer(He La) and normal mouse fibroblast(3T3) cell lines was determined using MTT assay. The morphological changes of the treated cells were observed under an inverted light microscope.Results: n-Butanol fraction was the most cytotoxic towards HT29 and MCF-7 cells in a dose-dependent manner compared to crude ethanolic extract and aqueous fraction(P < 0.05). The IC50 of n-butanol fraction for HT29 and MCF-7 was(780.00 ± 28.28)and(895.00 ± 7.07) mg/m L, respectively. Cell shrinkage, membrane blebbing and formation of apoptotic bodies were noted following treatment of HT29 cells with n-butanol fraction.Conclusions: In conclusion, n-butanol fraction was more cytotoxic than crude ethanolic extract and aqueous fraction towards the selected cancerous cell lines and induced apoptosis in HT29 cells.

Utilization of autoclaved and fermented sesame(Sesamum indicum L.) seed meal in diets for Til-aqua natural male tilapia

Current research emphasis has been on the reduction of feed cost by incorporating processed sesame seed meal in the diet of tilapia. Raw sesame(Sesamum indicum) seed was soaked and subjected to either autoclaving or fermentation, after which their oil contents were mechanically extracted. Graded levels of autoclaved(71.2,165,5 and 296.3 g/kg designated as diets 1, 2 and 3, respectively) and fermented(71.0,164.3 and 292,2 g/kg designated as diets 4, 5 and 6, respectively) sesame seed meal were included into fishmeal based diets for Til-aqua natural male tilapia(NMT) fry(initial weight,1.69 ± 0.02 g), A diet without sesame seed meal served as the control. Diets were approximately iso-nitrogenous(35% crude protein). Fish were fed 5 times their maintenance requirement, which was 3.2 x 5 x [fish weight(g)/1,000]^(0.8) daily for 56 days. Processing improved the nutritional profile of raw sesame seed meal in terms of its crude protein and antinutrient compositions. Growth performance of fish was similar(P> 0.05) in the control and dietary treatments. The group fed diet 3 exhibited significantly poorer feed conversion ratio(1.14), protein efficiency ratio(2.77) and economic conversion ratio(US$1.38/kg) relative to the group that received diet 5. Apparent digestibility coefficients for protein, lipid and energy in diet 3 were similar(P > 0.05) to those in diet 6 but significantly lower(P < 0.05) than those of the control and other dietary groups. The sesame seed meals processed with different methods did not significantly affect crude protein, crude lipid and gross energy compositions in the fish carcass. The study demonstrated that71.2 g/kg of autoclaved and 164.3 g/kg of fermented sesame seed meal could be incorporated in the diet of Til-aqua NMT with cost benefit.

The effect of mustard seed meal(Sinapis arvensis)on thyroid hormones and liver enzymes in Japanese quails(Coturnix coturnix japonica)

Objective:To investigate the effect of wild black mustard seed meal on thyroid hormones(thyroxine and thyroid-stimulating hormone)in Japanese quails and also study the ability of FeSO4 to alleviate the possible negative effect of mustard meal on thyroid hormones in these birds for the first time.Methods:The experimental procedure was undertaken on 28 quails which were randomly assigned to a control and 6 test groups with 4 quails in each group for 28 days,during which the control group received basic diet with no mustard meal whereas the test groups(No.2,3 and 4)received mustard meal(5%,10%and 15%,respectively)and test groups(No.5,6 and 7)received FeSO_(4)(1%)-treated mustard meal(5%,10%and 15%,respectively)on the basic of basic diet.Results:The group fed on 15%non-treated mustard seed meal had the least thyroxine level and its level backed to normal in group fed on 15%FeSO4-treated mustard seed meal although this group had the highest alanine transaminase and aspartate transaminase levels.Conclusions:We concluded that up to 10%FeSO4 mustard seed meal could be incorporated in the quail diet successfully with the least damage to thyroids and livers,but further investigations on these birds are still needed to confirm this hypothesis.

发酵牡丹籽粕对黄山黑鸡生产性能、蛋品质、蛋黄中脂肪酸含量及血清生化指标的影响

本试验旨在研究发酵牡丹籽粕对黄山黑鸡生产性能、蛋品质、蛋黄中脂肪酸含量及血清生化指标的影响。选取240日龄产蛋率及体重相近的黄山黑鸡864只,随机分为3组,每组4个重复,每个重复72只。对照组饲喂基础饲粮,试验组分别饲喂在基础饲粮中添加5%(5%FPSM组)和9%发酵牡丹籽粕(9%FPSM组)的试验饲粮。预试期1周,正试期8周。结果表明:1)与对照组相比,5%FPSM组的产蛋率显著升高(P<0.05),料蛋比和平均日采食量显著降低(P<0.05);9%FPSM组的产蛋率和平均日采食量极显著降低(P<0.01)。2)与对照组相比,9%FPSM组的蛋形指数显著升高(P<0.05),蛋壳颜色显著降低(P<0.05)。3)与对照组相比,5%FPSM组的蛋黄中ω-3多不饱和脂肪酸(PUFA)含量显著升高(P<0.05);9%FPSM组的蛋黄中总饱和脂肪酸(SFA)含量和ω-6/ω-3 PUFA显著或极显著降低(P<0.05或P<0.01),总PUFA和ω-3 PUFA含量显著或极显著升高(P<0.05或P<0.01)。4)与对照组相比,5%FPSM组的血清甘油三酯(TG)、免疫球蛋白A(IgA)、免疫球蛋白G(IgG)含量和碱性磷酸酶(ALP)活性及总抗氧化力(T-AOC)极显著升高(P<0.01),血清超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)活性和免疫球蛋白M(IgM)含量极显著降低(P<0.01);9%FPSM组的血清低密度脂蛋白(LDL)、TG、尿素氮(UN)、IgA、IgM含量和ALP活性及T-AOC显著或极显著升高(P<0.05或P<0.01),血清高密度脂蛋白(HDL)和丙二醛(DMA)含量极显著降低(P<0.01)。由此可见,饲粮中添加5%的发酵牡丹籽粕可提高黄山黑鸡的生产性能;添加5%和9%的发酵牡丹籽粕可提高黄山黑鸡的蛋黄中ω-3 PUFA含量,提高机体抗氧化能力和免疫力。本试验条件下,黄山黑鸡饲粮中发酵牡丹籽粕的适宜添加比例为5%。

紫苏副产物籽粕中黄酮的提取新工艺

优化离子液体辅助微波法提取紫苏籽粕中的黄酮工艺,为进一步高值化利用紫苏籽粕废弃物提供依据。将离子液体加至提取溶剂中辅助微波法提取紫苏籽粕中的黄酮。以总黄酮提取率为指标,在单因素实验结果的基础上结合响应曲面设计优化最佳提取条件,HPLC测定咖啡酸、木犀草苷、迷迭香酸、槲皮素、木犀草素等成分的含量,探究不同方法对紫苏籽粕中黄酮提取的变化规律。最佳提取条件为微波功率860 W,V(提取液)∶m(原料)=30 mL/g,V(乙醇)∶V(离子液体)=10,t=70℃,紫苏籽粕黄酮的实际提取率为3.18%,与预测值3.1769%接近。HPLC测定黄酮含量,离子液体法提取黄酮成分含量均高于传统方法。微波辅助离子液体提取紫苏籽粕黄酮的新方法具有可行性。

火麻籽粕代餐饼干配方及抗氧化活性研究

火麻籽粕是火麻籽提取油脂加工后的副产物,其蛋白质含量为50%左右,油脂含量为5%左右,与火麻籽相比具有高蛋白、低油脂的特性。同时,压榨提取油脂的过程使火麻籽粕具有独特香气,可作为代餐饼干的添加成分。选取不同油厂生产的压榨火麻籽粕1、压榨火麻籽粕2制备代餐饼干,通过单因素实验和正交实验,参考感官评分,确定在100 g低筋面粉中加入6 g压榨火麻籽粕1、20 g黄油、13 g木糖醇、0.2 g碳酸氢钠或8 g压榨火麻籽粕2、25 g黄油、13 g木糖醇、0.2 g碳酸氢钠时,饼干口感、形态最佳。添加了压榨火麻籽粕1、压榨火麻籽粕2的饼干体外消化率均高于80%,与添加了相同比例的大豆粕饼干的体外消化率无显著差异,同时体外消化产物具有1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力。

超声处理对文冠果种粕蛋白结构及性质的影响

该研究采用超声辅助碱提酸沉法提取文冠果种粕蛋白,通过单因素试验研究了超声振幅、超声时间、pH等因素对文冠果种粕蛋白提取率的影响;系统分析了不同时间超声处理后文冠果种粕蛋白的结构及性质变化规律。结果显示,超声辅助法提取文冠果种粕蛋白质的最佳工艺为:超声振幅40%,超声时间9~15 min, pH值为11,提取温度45℃,该条件下文冠果种粕蛋白质提取率最大,其主要蛋白质分子质量为25、38 kDa。0~12 min超声处理使文冠果种粕蛋白粒径降低,净负电荷增加,亲水性增强。超声处理15 min时,文冠果种粕蛋白的溶解性达到最大值,为(81.37±1.61)%;该条件下文冠果种粕蛋白的发泡性、乳化性、持水性和持油性均达到最大值。综合考虑提取率和各功能性质,12~15 min超声处理可用于文冠果种粕蛋白提取及性质改善。研究结果可为文冠果种粕蛋白高效提取及性质改善提供参考依据。

单菌剂固态发酵改善紫苏饼粕工艺优化及理化特性分析

目的通过单菌剂固态发酵工艺优化改善紫苏饼粕品质。方法以紫苏饼粕为原料,研究枯草芽孢杆菌(Bacillus subtilis JP2)接种量、发酵时间、发酵温度、面粉添加比例对发酵紫苏饼粕的品质影响,并通过正交实验优化发酵工艺,并对最佳发酵工艺条件下发酵的紫苏饼粕的主要成分、pH及游离氨基酸含量进行测定。结果正交实验极差分析和验证实验显示,最佳发酵条件为:发酵时间60 h、发酵温度34℃、接种量2.5%和面粉添加比例1:20(g/g)。在最佳发酵条件下,发酵紫苏饼粕中蛋白酶活力为1152 U/g,氨基酸态氮含量为0.49 g/100 g;水分含量和pH分别由58.11%、6.27增加至60.20%、8.09,蛋白质、脂肪、还原糖含量分别由32.14%、11.10%、0.47%降低至24.92%、2.66%、0.05%,游离氨基酸种类增加至13种,总氨基酸含量、必需氨基酸含量分别增加至1.1455%、0.8031%。结论经优化获得了单菌剂固态发酵紫苏饼粕工艺的最佳工艺条件,该工艺条件有效改善了紫苏饼粕的品质。

葵花籽粕绿原酸脱除及其蛋白应用研究进展

葵花籽粕是葵花籽制油的副产物,其蛋白质营养丰富、氨基酸组成合理且致敏性低,是一种优质的蛋白原料。目前关于葵花籽粕的相关综述主要集中在其加工应用现状、综合利用、活性成分、改性技术和饲料领域应用等。然而,葵花籽粕中多酚类物质(主要为绿原酸)的存在导致葵花籽蛋白粉在制备和加工过程易发生褐变,严重制约其深度开发利用。对葵花籽粕绿原酸的提取脱除技术主要有水提法、有机溶剂浸提法、物理场辅助法、生物酶法、盐抑制法及树脂吸附脱色等,但目前鲜见系统总结。本文从葵花籽蛋白组成特性、其与绿原酸互作机制、葵花籽粕绿原酸提取脱除方法以及葵花籽蛋白在食品领域应用等方面综述最新研究进展,以期为葵花籽粕的深度加工利用提供参考。

芥菜籽粕和威百亩熏蒸对土壤微生物群落影响的异同性

土壤消毒是一种防治土传病害的有效措施。化学熏蒸和生物熏蒸是目前常用的土壤消毒技术。然而,关于化学熏蒸和生物熏蒸对土壤微生物群落影响异同性的研究仍鲜有报道。研究以未熏蒸土壤为对照,向土壤中添加0.1%、0.2%和0.5%(质量分数)芥菜籽粕和0.1%(质量分数)威百亩,探究芥菜籽粕熏蒸和威百亩熏蒸下土壤微生物群落的变化及二者之间的差异。结果表明:芥菜籽粕熏蒸和威百亩熏蒸对土壤微生物群落的影响具有相似性也有差异性。芥菜籽粕熏蒸和威百亩熏蒸会显著改变土壤细菌及真菌群落结构(P<0.01),熏蒸材料的种类和用量而不是熏蒸时间对土壤细菌和真菌群落结构产生了显著影响(P<0.01)。在杀灭有害微生物方面,0.5%芥菜籽粕熏蒸和威百亩熏蒸能够降低土壤中镰刀菌属(Fusarium)的相对丰度。在富集有益微生物方面,芥菜籽粕熏蒸和威百亩熏蒸能够富集土壤中芽孢杆菌属(Bacillus)和马杜拉放线菌属(Actinomadura),其中0.5%芥菜籽粕熏蒸能够富集藤黄色单胞菌属(Luteimonas)和野野村氏菌属(Nonomuraea),威百亩熏蒸能够富集小单胞菌属(Micromonospora)和青霉菌属(Peniclillium)。在微生物功能方面,0.5%芥菜籽粕熏蒸和威百亩熏蒸增强了土壤细菌化能异养和需氧化能异养功能,减弱了土壤真菌病害相关功能,0.5%芥菜籽粕熏蒸还增强了土壤细菌硝酸盐还原和碳氢化合物降解功能。综上,芥菜籽粕熏蒸和威百亩熏蒸能够通过富集芽孢杆菌属和马杜拉放线菌属等有益微生物和消减镰刀菌属有害微生物来调控土壤微生物群落,使土壤具有预防土传真菌病害和促进作物生长的潜力。

紫苏饼粕微晶纤维素酶法制备及表征

该文优化了紫苏饼粕微晶纤维素(Perilla Seed Meal Microcrystalline Cellulose,PSM-MCC)酶法制备工艺,并对其结构与性能进行表征。以紫苏饼粕纤维素(Perilla Seed Meal Cellulose,PSM-CL)为原料,通过响应面法优化酶法制备微晶纤维素的最佳工艺,并对其理化性质及功能特性进行研究。采用傅里叶红外光谱、X射线衍射、热重分析和扫描电子显微镜对PSM-MCC进行表征。纤维素酶酶法制备PSM-MCC最佳工艺为:pH值5.0、PSM-CL和水的料液比1:20 g/mL、加酶量的质量分数为0.4%、酶解温度55℃、酶解时间3 h。在此工艺下,PSM-MCC得率为90.74%,聚合度134。PSM-MCC去除了木质素等杂质,结晶度从49.39%增加到61.37%,与PSM-CL相比,纤维素酶水解制备的PSM-MCC具有更好的热稳定性,其直径较小,为48.26μm,表面呈多孔和层状结构。该研究通过生物酶水解制备的PSM-MCC各项性能优异且符合国家标准,有望被应用在食品、制药和复合材料等多个领域。

挤压联合酶解制备火麻仁饼粕多肽及其抗氧化性研究

以火麻仁饼粕为原料,经挤压联合酶解制备火麻仁饼粕多肽。以多肽得率为指标,先选择最佳蛋白酶,然后在单因素试验的基础上通过响应面法优化酶解工艺,并研究多肽的抗氧化性。结果表明:最佳蛋白酶为中性蛋白酶;最优酶解条件为酶解时间3.30 h、酶添加量750 U/g(以火麻仁饼粕蛋白干粉质量计)、酶解温度50℃、pH 7.5,在此条件下多肽得率可达13.52%±0.05%。抗氧化性试验表明,挤压联合酶解可有效提高火麻仁饼粕多肽的抗氧化能力。

牡丹籽粕的添加对发酵豆酱理化性质的影响

牡丹籽粕是油用牡丹籽榨油后得到的副产物,富含蛋白质、多糖、黄酮等营养成分。该研究在传统豆酱的制作原料中添加牡丹籽粕,以研究其对豆酱发酵过程中曲料酶活及营养成分的影响。通过单因素实验确定牡丹籽粕的最佳添加比例为黄豆∶籽粕为7∶3,在该条件下制得的成曲中性蛋白酶、淀粉酶和糖化酶最大酶活分别为1177.85,686.58,1564.36 U/g;后酵35 d后,所得牡丹籽粕豆酱中还原糖含量为9.66 g/100 g DW,多肽含量为19.53 g/100 g,总黄酮含量为1.93 mg CE/g DW,酱香浓郁、咸鲜适宜,具有良好的感官接受度,为提升牡丹籽粕附加值及开发新型营养型调味品提供了理论指导和技术思路。

微生物发酵茶籽粕工艺优化及其结构组成分析

利用微生物发酵茶籽粕。以茶皂素质量和粗蛋白质含量为指标,在单因素试验的基础上通过响应面法优化发酵工艺,并对比分析发酵前后茶籽粕的结构成分。结果表明:最佳发酵工艺为微生物种子液接种量10.8%(以发酵前茶籽粕质量计)、料液比1∶1(g/mL)、发酵时间49.6 h、发酵温度37.2℃,在此条件下,发酵茶籽粕中茶皂素质量和粗蛋白质含量分别达到1.712 g和15.16%,相较发酵前分别提高12.93%和25.39%。通过傅里叶红外光谱和氨基酸组成分析表明,茶籽粕在发酵前后的结构有一定的变化,且氨基酸含量存在一定的差异,发酵后总氨基酸含量下降,但必需氨基酸总含量显著增加。

熔融盐——淬火联用制备油茶粕衍生碳材料及其电化学性能的研究

为了促进油茶粕资源化处理,该文提出了使用油茶粕制备优异碳负电极的研究路线,期望能够推动油茶粕资源化处理持续向好发展。首次利用熔融盐淬火法制备油茶粕衍生碳材料,经研究发现:油茶粕熔融盐650℃下焙烧60 min后淬火制备的碳材料负电极在电流密度为0.5 A/g下,比电容高达232 F/g;熔融盐能作为模板剂保护碳不被氧化,K元素对材料具有刻蚀作用,这可有效提高材料的孔隙结构,淬火过程不能增加碳材料的比表面积,但促进了电子的传质和转移速率。该研究为解决油茶粕增值问题和设计适合实际应用的碳材料提供了可行的方法。

混菌固态发酵辣木粕的营养价值和功能特性

辣木粕(moringa seed meal,MSM)是辣木籽榨完油后的剩余物,多菌种固态发酵(multi-strain solid state fermentation,MSSF)具有良好的稳定性,能够提高MSM的营养价值和功能特性,使其具有制备抗氧化肽和活性高蛋白质食品的潜力。作者采用4株菌种对MSM进行平板点种初筛和混菌发酵复筛,筛选出最适发酵菌种。通过单因素和响应面实验优化了发酵条件,分析了发酵辣木粕(fermented moringa seed meal,FMSM)的理化特性、营养价值和功能特性。结果表明,米曲霉和地衣芽孢杆菌组合为最佳发酵菌种。最优发酵条件为:发酵时间5.22 d、料液质量体积比1 g∶1.56 mL、pH 7.52、温度30℃、接种体积分数9%,获得最大预测值水解度(degree of hydrolysis,DH)为29.60%。与MSM相比,FMSM营养素如粗蛋白、多肽和总氨基酸的质量分数显著增加,而粗纤维(CF)、单宁和植酸的质量分数显著降低。扫描电子显微镜(SEM)分析发现,MSSF破坏了MSM的表面结构,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)发现大分子蛋白质均被降解。通过对DPPH·清除率、ABTS^(+)·清除率、还原能力的测定,表明MSSF能够显著提高辣木粕的抗氧化活性。

杜仲籽粕水解肽的滋味评价及在乳饮料中的应用

以杜仲籽粕水解液为原料,添加全脂乳粉、复合稳定剂(羧甲基纤维素钠、黄原胶)、白砂糖、维生素C进行调配,在单因素实验的基础上,以感官评分和离心沉淀率为考察指标,利用Box-Behnken响应面法优化乳饮料的最优配方。最优配方为水解液添加量20%、全脂乳粉添加量2.20%、复合稳定剂添加量0.12%,由此配方得到的乳饮料感官评分为(83.85±2.26)分,离心沉淀率为(3.08±0.12)%,且乳饮料色泽通透,风味协调,组织均匀,通过电子舌分析可知酸味、甜味物质是造成乳饮料呈味差异的主要物质,杜仲籽粕水解肽对其滋味特征的影响较小。