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Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives
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作者 Muhammad Bilal Dandan Li +5 位作者 Chong Xie Runqiang Yang Zhenxin Gu Dong Jiang Xueming Xu Pei Wang 《Grain & Oil Science and Technology》 CAS 2024年第3期196-208,共13页
Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the ... Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications. 展开更多
关键词 Wheat bran ARABINOXYLAN NUTRITION Biodegradable films NANOPARTICLES Food emulsifiers
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Polyphenol from foxtail millet bran alleviates experimental colitis in mice by remodulating intestinal fungal community
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作者 Shuiling He Ruipeng Yang +4 位作者 Jiangying Shi Ning An Shuhua Shan Zhuoyu Li Xiushan Dong 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第6期3339-3350,共12页
Inflammatory bowel disease(IBD)is a chronic relapsing-remitting systemic disease of the gastrointestinal tract,characterized by an inflammatory process.Gut mycobiota community dysbiosis has been reported that is close... Inflammatory bowel disease(IBD)is a chronic relapsing-remitting systemic disease of the gastrointestinal tract,characterized by an inflammatory process.Gut mycobiota community dysbiosis has been reported that is closely related to the development of IBD.Our previous findings indicated that polyphenol of the inner shell(BPIS)from foxtail millet bran could restore the gut microbiome and inhibit the progress of colorectal cancer(CRC).In the present study,we studied the anti-inflammatory potential of BPIS in the dextran sodium sulfate(DSS)-induced mouse colitis model.Data suggested that BPIS alleviated experimental colitis by restoring body weight,colonic length and protecting the epithelial architecture from damage by DSS.Moreover,we found that BPIS strengthened the gut barrier function and inhibited the activation of Wnt1/β-catenin pathway.Gene sequence analysis indicated that BPIS remodeled the overall structure of the gut mycobiota from colitis mice toward that of the normal counterparts,including 1 phylum and 9 genera.Interestingly,BPIS significantly increased the abundance of Aspergillus ruber.It further verified that BPIS significantly promoted the growth of A.ruber in vitro.Collectively,BPIS has great potential to develop into an effective against IBD drug. 展开更多
关键词 Foxtail millet bran Inflammatory bowel disease Gut barrier Wnt1/β-catenin Fungal community Aspergillus ruber
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Bound lipase:an important form of lipase in rice bran (Oryza sativa) 被引量:1
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作者 Chengwei Yu Bin Peng +1 位作者 Ting Luo Zeyuan Deng 《Food Science and Human Wellness》 SCIE CSCD 2023年第5期1779-1787,共9页
Rice bran residue possessed a steady lipase activity((26.68 ± 3.69)%)after its endogenous lipase was extracted continuously by phosphate buffer solution(PBS)for 24 h. T herefore, the aim of this research was to e... Rice bran residue possessed a steady lipase activity((26.68 ± 3.69)%)after its endogenous lipase was extracted continuously by phosphate buffer solution(PBS)for 24 h. T herefore, the aim of this research was to explore whether there exist any bound lipases in rice bran(Oryza sativa). Three physical treatments(grinding, homogenizing and ultrasound crush)and 6 enzymatic treatments(cellulase, hemicellulase, pectinase, complex cellulase, glucoamylase and α-amylase)were applied to rice bran in order to investigate this bound lipase. The relative catalytic activities of extraction supernatant and residue for pectinase group were(437.63 ± 22.54)% and(159.26 ± 2.12)%, respectively, which were significantly higher(P < 0.05)than other groups. This phenomenon demonstrated that lipase was the most likely to combine with pectin. Molecular simulation proved that pectin could combine with two rice bran lipases(lipase 315 and lipase 308)and cover the catalytic centers so as to prevent the lipases from encountering the substrate and inhibiting their catalytic activities. During combination, pectin could make the lipases more compact and reduce the solvent accessible surface area of lipases, which would make the lipases inactive to molecular interaction. In summary, part of rice bran lipase was proved to exist in bound form and combined with the pectin. 展开更多
关键词 Rice bran Bound lipase PECTIN Catalytic activity
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Stir-Fried Cauliflower(Hui Huacai)
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《China Today》 2002年第3期67-67,共1页
关键词 MSG Hui Huacai stir-fried Cauliflower
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Optimization and pharmacodynamic evaluation of stir-frying with bran for Tangshen processing
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作者 Xiao-Ming Qi Xiao-Qin Liu +4 位作者 Xiang-Long Meng Xiao-Yan Zhang Xiao-Juan Su Chen-Xu Ning Shuo-Sheng Zhang 《TMR Pharmacology Research》 2023年第2期30-37,共8页
Background:Traditional Chinese medicine requires special processing before it can be effectively used for clinical treatment of diseases.In particular,Tangshen stir-fried with wheat bran smoke has been found to enhanc... Background:Traditional Chinese medicine requires special processing before it can be effectively used for clinical treatment of diseases.In particular,Tangshen stir-fried with wheat bran smoke has been found to enhance the function of the stomach and spleen.However,there is limited research on the technology and pharmacodynamic effects of Tangshen fried with bran.Therefore,the objective of this article is to optimize the method of stir-frying with bran for Tangshen processing and to compare the anti-fatigue and hypoxia-resistance effects of Tangshen before and after bran-frying.Methods:The response surface methodology was utilized to optimize the frying temperature,frying time,and the bran-to-Tangshen ratio,using lobetyolin as the indicator.The swimming time of mice and the levels of blood urea nitrogen,lactate dehydrogenase,and blood glucose in fatigued mice were compared before and after Tangshen was fried with bran.Additionally,the hypoxic resistance ability of Tangshen before and after bran-frying was determined through normobaric hypoxia test and sodium nitrite poisoning test.Results:The optimal bran-frying conditions for Tangshen processing were determined as:frying temperature of 167°C,frying time of 2.67 min,and the bran-to-Tangshen ratio of 50:100.Pharmacodynamic analysis results indicated that Tangshen significantly increased the GLU content(P<0.01)and significantly reduced the LDH content(P<0.01)both before and after bran-frying.While both traditional and new bran-frying methods significantly increased the content of muscle glycogen(P<0.05),the optimized method in this study also significantly elevated the content of liver glycogen(P<0.05).The traditional method significantly prolonged the survival time of mice from sodium nitrite poisoning(P<0.05).Conclusion:The response surface model proved to be highly effective in optimizing the stir-frying process with bran for Tangshen processing.The results of this study indicate that Tangshen possesses anti-fatigue and hypoxia-resistance effects both before and after bran-frying,with bran-fried Tangshen exhibiting significantly stronger effects. 展开更多
关键词 Tangshen LOBETYOLIN stir-frying with bran Chinese crude drug processing ANTI-FATIGUE hypoxia-resistance
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Cooking Class: Stir-Fried Baby Corn Cobs
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《China Today》 2001年第3期64-65,共2页
关键词 MSG stir-fried Baby Corn Cobs Cooking Class
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Cooking Class:Stir-Fried Rape Hearts in White Sauce(Naiyou Caixin)
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《China Today》 2001年第10期72-72,共1页
关键词 Naiyou Caixin MSG Cooking Class:stir-fried Rape Hearts in White Sauce
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Bioprocessed Black Rice Bran Potentiates the Growth Inhibitory Activity of an Immune Checkpoint Inhibitor against Murine Colon Carcinoma
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作者 Kyung Hee Lee Ki Sun Kwon +5 位作者 Woon Sang Hwang Wha Young Lee Jeanman Kim Sang Jong Lee Sung Phil Kim Mendel Friedman 《Food and Nutrition Sciences》 2023年第12期1149-1171,共23页
This study determined the effect of orally fed polysaccharide-rich bioprocessed (fermented) black rice bran produced by culturing with shiitake (Lentinus edodes) mushroom mycelium on CT-26 colon cancer cells in vivo i... This study determined the effect of orally fed polysaccharide-rich bioprocessed (fermented) black rice bran produced by culturing with shiitake (Lentinus edodes) mushroom mycelium on CT-26 colon cancer cells in vivo in an intracutaneously transplanted mouse tumor alone and in combination with intraperitoneally administered anti-PD-1 immune checkpoint inhibitor. Analysis of the isolated tumor weights at the end of the study shows that the average tumor size in control mice is 3.78 grams, and the average tumor size in mice treated with anti-PD-1 antibody is 2.16 grams. The average tumor size in mice treated with BRB-F alone is 2.25 grams, and the average tumor size in mice treated with anti-PD-1 antibody BRB-F combination is 1.38 grams. Thus, BRB-F or anti-PD-1 antibody alone each reduce tumor size by 40.5% or 42.9%, whereas the combination of BRB-F and anti-PD-1 antibody reduces tumor size by 63.5%, with their cooperative effect being statistically significant. The observed anti-tumor effects were accompanied by a series of biomarkers associated with cancer formation and inhibition. These results indicate that the reported potentiation of cancer therapy using drug-based medical chemotherapies with added checkpoint inhibitors in human patients are mechanistically similar with the functional food evaluated in the present study. These beneficial effects in mice challenge clinicians to investigate if the black rice bran food product can also protect against human cancer. 展开更多
关键词 Black Rice bran Mushroom Mycelia BIOPROCESSING Immune Checkpoint Inhibitor Mice Tumor Regression Cancer Prevention Biomarkers Mechanism Research Needs
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Cooking Class:Stir-Fried Shrimp and Green Peppers (Feicui Xiaren)
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《China Today》 2000年第3期67-67,共1页
Jiangsucuisine,oneofChinaseightmajorcookingschools,isrepresentedbySuzhouandYangzhoudishes.JiangsucuisinecomprisescookinJmethodssuchasstewing,braising,simmering,steamlug,deep-frying,andstir-frying.Thedisheslookinvitlug... Jiangsucuisine,oneofChinaseightmajorcookingschools,isrepresentedbySuzhouandYangzhoudishes.JiangsucuisinecomprisescookinJmethodssuchasstewing,braising,simmering,steamlug,deep-frying,andstir-frying.Thedisheslookinvitlugandtastelightanddelicious.Emphasi... 展开更多
关键词 MSG Feicui Xiaren Cooking Class:stir-fried Shrimp and Green Peppers
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Protection of Allergic Asthma in Mice by Black Rice Bran Bioprocessed with Shiitake Mushroom Mycelia
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作者 Ki Sun Kwon Woon Sang Hwang +6 位作者 Kyung Hee Lee Kyung Jin Kim Wha Young Lee Jeanman Kim Sang Jong Lee Sung Phil Kim Mendel Friedman 《Food and Nutrition Sciences》 CAS 2023年第4期341-368,共28页
We evaluated the potential of orally fed new food formulations to inhibit biomarkers reported to be involved in the causes of allergic asthma in mice. Asthma, a serious non-communicable disease, affects both adults an... We evaluated the potential of orally fed new food formulations to inhibit biomarkers reported to be involved in the causes of allergic asthma in mice. Asthma, a serious non-communicable disease, affects both adults and children and can be undertreated. New functional foods could provide therapeutic approaches. Here, the anti-asthma mechanism of a new functional food and three isolated fractions produced by bioprocessing black rice bran with shiitake mushroom mycelia was evaluated in mast cells, B cells, and orally fed mice and compared with non-bioprocessed black rice bran. In vitro, the treatments inhibited RBL-2H3 cell degranulation and immunoglobulin E (IgE) production. The in vitro anti-asthma effects were confirmed in orally fed mice following asthma induction by alumina and chicken egg ovalbumin (OVA). The suppression of asthma resulted from the inhibition of inflammation- and immune-related substances, including OVA-specific IgE, thymic stromal lymphopoietin, eotaxin, leukotriene C4, prostaglandin D2, and vascular cell adhesion molecule-1 in bronchoalveolar lavage fluid and serum. The treatment also reversed the thickening of the lung airway wall. The inflammation and asthma inhibition seems to be regulated by the balance of the T-helper cells’ Th1/Th2 immune response and the inhibition of multiple biomarkers associated with the cause of asthma. Future human clinical studies with adults and children should determine the potential therapeutic value of the anti-asthma effects of the new functional foods. 展开更多
关键词 Black Rice bran Shiitake Mushrooms Bioprocessed Functional Food Mast Cells Mice Feeding Studies BIOASSAYS Cytokines IMMUNOGLOBULINS Bronchial Lavage Fluid Histology Anti-Inflammatory Effect Asthma Prevention Research Needs
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微生物固态发酵麦麸的营养品质及其资源化利用的研究进展 被引量:3
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作者 张凯歌 江迪 +5 位作者 万小乐 关二旗 李萌萌 陈蒙慧 唐浩洁 卞科 《食品与发酵工业》 CAS CSCD 北大核心 2024年第4期337-346,共10页
麦麸作为小麦加工的主要副产物,年产量超2000万t,其营养丰富,具有很高的应用潜力。但麦麸中存在植酸等抗营养素以及含量较高的不溶性膳食纤维,影响了麦麸生物活性物质的释放,导致其资源化综合利用受到一定限制。因此麦麸的改性处理成为... 麦麸作为小麦加工的主要副产物,年产量超2000万t,其营养丰富,具有很高的应用潜力。但麦麸中存在植酸等抗营养素以及含量较高的不溶性膳食纤维,影响了麦麸生物活性物质的释放,导致其资源化综合利用受到一定限制。因此麦麸的改性处理成为研究热点,其中微生物发酵由于其高效、低成本、无污染等特点受到较高的关注。微生物固态发酵能够通过改善麦麸膳食纤维结构、降低抗营养因子水平、促进生物活性物质的释放、提高抗氧化能力来提高麦麸的营养品质和应用价值。该文综述了微生物发酵对麦麸生物活性物质释放、营养品质改善以及在全麦食品品质改善和饲料加工中动物生长性能、肠道健康、免疫调节等方面资源化利用的研究进展,以期为提高麦麸的综合利用率及附加值提供参考。 展开更多
关键词 微生物 固态发酵 麦麸 营养品质 资源化利用
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不同麸皮含量对平菇生长和品质质构的影响 被引量:2
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作者 郭海增 鲁欣欣 +2 位作者 刘元栋 靳荣线 邹明 《北方园艺》 CAS 北大核心 2024年第2期109-118,共10页
以平菇“新科107”菌株为试材,采用质构仪质地多面分析(TPA)及品质分析法,研究了不同麸皮含量对平菇生长及品质质构的影响,以期为平菇栽培提供参考依据。结果表明:不同麸皮含量对平菇的生长速度、生物学效率和品质质构均有显著影响,其... 以平菇“新科107”菌株为试材,采用质构仪质地多面分析(TPA)及品质分析法,研究了不同麸皮含量对平菇生长及品质质构的影响,以期为平菇栽培提供参考依据。结果表明:不同麸皮含量对平菇的生长速度、生物学效率和品质质构均有显著影响,其中5%麸皮含量时菌丝生长速度最快,与10%无明显差异;随着麸皮含量的增加,生物学效率呈先升后降趋势,在10%麸皮含量下生物学效率最大,5%麸皮含量下最小;在5%麸皮含量时蛋白质含量最高,灰分与粗纤维含量均在10%麸皮含量下达到最大,粗多糖含量随着麸皮含量的增加不断升高;菌柄和菌盖的硬度均在10%达到最大,随着麸皮含量的升高,内聚性和弹性均先升高后降低,且无显著差异,菌盖的咀嚼性先呈上升趋势,在15%含量后显著下降。综合分析菌丝生长速率和子实体品质质构结果,麸皮最适添加量为10%。 展开更多
关键词 平菇 不同麸皮含量 生物学效率 品质 质构
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金针菇菌糠对三黄鸡生长性能、血清生化指标、免疫器官指数及回肠形态的影响 被引量:1
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作者 李元晓 刘丹 +1 位作者 张才 马彦博 《饲料研究》 CAS 北大核心 2024年第16期53-57,共5页
试验旨在研究金针菇菌糠对三黄鸡生长性能、血清生化指标、免疫器官指数和回肠形态的影响。试验选取1日龄体重相近健康的三黄鸡192只(公、母各半),随机分为4组,每组6个重复,每个重复8只鸡。对照组饲喂基础饲粮,试验组分别在基础饲粮中添... 试验旨在研究金针菇菌糠对三黄鸡生长性能、血清生化指标、免疫器官指数和回肠形态的影响。试验选取1日龄体重相近健康的三黄鸡192只(公、母各半),随机分为4组,每组6个重复,每个重复8只鸡。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加2%、5%和7%金针菇菌糠。试验期48 d。结果显示,金针菇菌糠对三黄鸡生长性能、脾脏指数和回肠形态无显著影响(P>0.05)。与对照组相比,7%金针菇菌糠能够提高法氏囊指数(P<0.05),增加血清中白蛋白和高密度脂蛋白胆固醇水平(P<0.05),降低低密度脂蛋白胆固醇、尿素氮、胆固醇和甘油三酯水平(P<0.05)。研究表明,饲喂金针菇菌糠对三黄鸡生长性能和回肠形态无影响,添加7%金针菇菌糠可以改善免疫器官指数、血清脂质代谢和蛋白质代谢。 展开更多
关键词 金针菇菌糠 三黄鸡 生长性能 血清生化指标 免疫器官指数 回肠形态
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不同水平金针菇菌糠对育肥猪生长性能、养分表观消化率及经济效益的影响 被引量:1
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作者 林晗 程英霞 《饲料研究》 CAS 北大核心 2024年第2期21-25,共5页
试验旨在研究不同水平的金针菇菌糠对育肥猪生长性能、养分表观消化率及经济效益的影响。选择200头体重相近、健康的“杜×长×大”三元杂交育肥猪,随机分成4组,每组5个重复,每个重复10头猪。对照组育肥猪饲喂基础饲粮,试验组... 试验旨在研究不同水平的金针菇菌糠对育肥猪生长性能、养分表观消化率及经济效益的影响。选择200头体重相近、健康的“杜×长×大”三元杂交育肥猪,随机分成4组,每组5个重复,每个重复10头猪。对照组育肥猪饲喂基础饲粮,试验组育肥猪分别饲喂含有2.5%、5.0%和10.0%的金针菇菌糠的试验饲粮。试验期8周。结果表明,与对照组相比,5.0%菌糠组育肥猪的平均日增重显著升高(P<0.05),料重比显著降低(P<0.05);2.5%、5.0%菌糠组育肥猪对干物质的表观消化率显著提高(P<0.05),5.0%菌糠组育肥猪对粗纤维的表观消化率显著提高(P<0.05),2.5%、5.0%、10.0%菌糠组育肥猪对粗蛋白的表观消化率显著提高(P<0.05);2.5%、5.0%、10.0%菌糠组的增重收入分别提高了21.60、43.20、21.28元/头,利润分别提高了14.45%、25.29%和18.13%;5.0%、10.0%菌糠组育肥猪血清球蛋白水平显著提高(P<0.05),血清尿素氮、胆固醇及甘油三酯水平显著降低(P<0.05)。研究表明,育肥猪饲喂适量的金针菇菌糠可以提高生长性能、养分表观消化率、养殖利润,改善部分血清生化指标,且金针菇菌糠的适宜添加量为5.0%。 展开更多
关键词 育肥猪 菌糠 生长性能 养分表观消化率 经济效益
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菌糠替代紫花苜蓿对贵州黑山羊母羊生产性能、抗氧化能力和瘤胃微生物区系的影响
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作者 李小冬 于二汝 +3 位作者 裴成江 尚以顺 陈才俊 洪莉平 《饲料研究》 CAS 北大核心 2024年第16期1-7,共7页
试验旨在研究饲粮中菌糠替代紫花苜蓿对贵州黑山羊母羊生产性能、抗氧化能力和瘤胃微生物区系的影响。选取18只体况相近的贵州黑山羊母羊,随机分为3组,每组6个重复,每个重复1只羊。对照组饲喂基础饲粮,试验组分别以金针菇和海鲜菇菌糠... 试验旨在研究饲粮中菌糠替代紫花苜蓿对贵州黑山羊母羊生产性能、抗氧化能力和瘤胃微生物区系的影响。选取18只体况相近的贵州黑山羊母羊,随机分为3组,每组6个重复,每个重复1只羊。对照组饲喂基础饲粮,试验组分别以金针菇和海鲜菇菌糠等量替代基础饲粮中的紫花苜蓿,依次记为对照组(CK组)、金针菇组(JZG组)、海鲜菇组(HXG组)。预试期14 d,正式试验期60 d。结果显示,JZG组和HXG组血清中超氧化物歧化酶(SOD)、谷胱甘肽过氧化酶(GSH-Px)活性和总抗氧化能力(T-AOC)均显著高于CK组(P<0.05),丙二醛(MDA)含量显著低于CK组(P<0.05)。JZG组和HXG组瘤胃液中乙酸(AA)含量显著低于CK组(P<0.05)。通过高通量测序分析发现,JZG组瘤胃微生物的物种多样性和丰度显著高于HXG组和CK组(P<0.05)。聚类分析发现:在门水平上,厚壁菌门和变形菌门相对丰度在CK组中较高,而拟杆菌门、疣微菌门、浮霉菌门和螺旋菌门相对丰度在JZG组和HXG组较高;在种和属水平上,奎因氏菌属、普雷沃氏菌属、溶糊精琥珀酸弧菌等相对丰度在CK组中较高,而毛螺科菌、理研菌科、支原体_girerdii等相对丰度在JZG组和HXG组较高。研究表明,以金针菇和海鲜菇菌糠替代紫花苜蓿调制全混合日粮对贵州黑山羊母羊的育肥效果无不良影响,其中金针菇菌糠效果优于海鲜菇菌糠。 展开更多
关键词 金针菇菌糠 海鲜菇菌糠 贵州黑山羊 抗氧化能力 瘤胃发酵参数 瘤胃微生物区系
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米糠固态发酵工艺优化及对其酚类物质和抗氧化活性的影响
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作者 董丽红 陈甜妹 +3 位作者 曾荣 张名位 王旭 张瑞芬 《中国食品学报》 EI CAS CSCD 北大核心 2024年第9期333-343,共11页
以脱脂米糠为原料,通过比较微生物种类、发酵时间、发酵温度、接种量等因素对米糠中游离态酚类物质含量的影响,优化建立米糠固体发酵工艺条件,分析发酵前、后米糠中游离态和结合态总酚、总黄酮含量以及单体酚的组成及含量的变化,并评价... 以脱脂米糠为原料,通过比较微生物种类、发酵时间、发酵温度、接种量等因素对米糠中游离态酚类物质含量的影响,优化建立米糠固体发酵工艺条件,分析发酵前、后米糠中游离态和结合态总酚、总黄酮含量以及单体酚的组成及含量的变化,并评价其体外抗氧化活性的差异。结果表明:米根霉固态发酵米糠增加游离态酚类物质含量的能力最强,最高为612.29 mg GAE/100 g dw;优化确定的最佳发酵工艺为:发酵时间5 d、发酵温度30℃、接种量1%。在该工艺条件下,与发酵前相比,发酵后米糠中游离态总酚和总黄酮含量分别提高了162.2%和58.4%,而结合态总酚和总黄酮含量无明显差异;游离态和结合态单体酚含量均有所改变,其中没食子酸含量均增加最多,分别增加了2.44和8.11倍;米糠游离态酚类物质的ABTS、FRAP和ORAC抗氧化能力分别显著提高了100.7%,71.3%和67.0%。结论:米根霉固态发酵能促进米糠中结合态酚类物质的释放,增加米糠总酚含量,同时提高其总抗氧化活性。 展开更多
关键词 脱脂米糠 米根霉固态发酵 酚类物质 抗氧化活性
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海鲜菇发酵玉米皮渣制备阿魏酰低聚糖
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作者 杜娟 张紫薇 +1 位作者 李梦 解春艳 《粮食与油脂》 北大核心 2024年第11期105-110,共6页
以玉米皮渣为原料,采用海鲜菇发酵法制备阿魏酰低聚糖(FOs)。以FOs生成量为指标,先通过单因素试验确定海鲜菇发酵用碳源、氮源及矿质离子,再通过正交试验确定最佳培养基组成,然后再对发酵条件进行优化。结果表明:优化后的碳源为D-半乳糖... 以玉米皮渣为原料,采用海鲜菇发酵法制备阿魏酰低聚糖(FOs)。以FOs生成量为指标,先通过单因素试验确定海鲜菇发酵用碳源、氮源及矿质离子,再通过正交试验确定最佳培养基组成,然后再对发酵条件进行优化。结果表明:优化后的碳源为D-半乳糖,氮源为牛肉膏,矿质离子为磷酸二氢钾;最佳培养基组成为D-半乳糖5 g/L、牛肉膏2 g/L、磷酸二氢钾0.1 mol/L,与培养基组成成分优化前相比,海鲜菇的纤维素C1酶酶活提高了44.1%,木聚糖酶酶活性提高了164.0%;最佳发酵条件为装液量125 mL、接种量12%(以培养基体积计)、pH 5.5、发酵温度25℃,与发酵条件优化前相比,海鲜菇的纤维素C1酶酶活略有减小,木糖酶酶活提高了40.3%,淀粉酶酶活提高了25.6%。 展开更多
关键词 海鲜菇 阿魏酰低聚糖 玉米皮渣 发酵
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超声法与微波法提取小麦麸皮总黄酮的工艺及抗氧化活性比较
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作者 李轲 郭志芳 +2 位作者 张杰华 张亚靖 李航 《中国饲料》 北大核心 2024年第20期10-14,共5页
采用超声法和微波法提取小麦麸皮总黄酮,通过单因素试验和正交试验确定最佳提取工艺,并比较这两种方法的提取效果及总黄酮的抗氧化活性。结果表明,超声提取法的最佳条件为料液比1∶14 g/mL、70%乙醇、提取25 min,总黄酮提取率为1.082 m... 采用超声法和微波法提取小麦麸皮总黄酮,通过单因素试验和正交试验确定最佳提取工艺,并比较这两种方法的提取效果及总黄酮的抗氧化活性。结果表明,超声提取法的最佳条件为料液比1∶14 g/mL、70%乙醇、提取25 min,总黄酮提取率为1.082 mg/g。微波提取法的最佳工艺为料液比1∶18 g/mL、80%乙醇、提取40 s,总黄酮提取率为1.522 mg/g。微波法提取率明显高于超声法。在试验浓度范围内,超声法提取的总黄酮对DPPH自由基的清除能力较强,显著优于VC和微波法。 展开更多
关键词 小麦麸皮 总黄酮 提取工艺 抗氧化性
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炸制方式对糖醋脆皮鱼品质及风味的影响
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作者 陈丽兰 袁灿 +3 位作者 范海英 乔明锋 易宇文 王卫 《粮食与油脂》 北大核心 2024年第5期60-63,146,共5页
以面包糠代替水淀粉,采用空气油炸部分代替传统油炸,研究炸制方式对糖醋脆皮鱼感官评分、质构特性、色差和理化指标及挥发性风味物质的影响。结果表明:空气油炸可有效降低糖醋脆皮鱼的脂肪含量。选择佳仙面包糠,糖醋脆皮鱼在感官评分、L... 以面包糠代替水淀粉,采用空气油炸部分代替传统油炸,研究炸制方式对糖醋脆皮鱼感官评分、质构特性、色差和理化指标及挥发性风味物质的影响。结果表明:空气油炸可有效降低糖醋脆皮鱼的脂肪含量。选择佳仙面包糠,糖醋脆皮鱼在感官评分、L^(*)值、硬度、咀嚼性指标中表现出良好的食用品质;在糖醋脆皮鱼中共检测出33种香气化合物,包括7种醛类、7种酯类、5种酮类、5种醇类、4种杂环类、5种其他类物质。 展开更多
关键词 糖醋脆皮鱼 面包糠 空气油炸 品质 风味
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青稞麸皮膳食纤维对面团的冷冻保护作用
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作者 于佳佳 曹娅 +3 位作者 张金龙 冯云龙 梁若寒 张艳艳 《中国食物与营养》 2024年第9期40-44,66,共6页
目的:研究不同添加量的膳食纤维对面团的冷冻保护作用。方法:采用流变仪、低场核磁和原位拉曼光谱等手段,研究青稞麸皮膳食纤维对冷冻面团水分分布、质构特性、发酵特性和面筋蛋白分子结构的影响。结果:随着青稞膳食纤维添加量的增加,... 目的:研究不同添加量的膳食纤维对面团的冷冻保护作用。方法:采用流变仪、低场核磁和原位拉曼光谱等手段,研究青稞麸皮膳食纤维对冷冻面团水分分布、质构特性、发酵特性和面筋蛋白分子结构的影响。结果:随着青稞膳食纤维添加量的增加,强结合水的含量呈逐渐减小的趋势,减少到7.07%;弱结合水含量呈逐渐增大的趋势,增加到91.23%;自由水含量无显著变化;弹性和粘聚性呈先增大后减小的趋势,其中当膳食纤维添加量为0.5%时,弹性和粘聚性最高,分别为0.44%、0.5%,色氨酸含量最低,酪氨酸含量最高。膳食纤维添加量越多,面团发酵的最高高度越高,达到面团发酵最高高度的时间越短。添加组冷冻面团中的α-螺旋的比例总体高于空白对照组,在添加量为0%和1%时α-螺旋含量分别为26.24%和39.26%,而β-折叠和β-转角比例则相反;但是二硫键的三种构型比例并没有在膳食纤维的影响下有明显差异。结论:添加膳食纤维可以改善冷冻面团的发酵特性,保护面筋蛋白的二级结构。 展开更多
关键词 青稞麸皮 膳食纤维 冷冻面团 蛋白二级结构 水分分布
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