添加部分水解罗望子胶对酸木瓜果醋品质的影响

该研究以酸木瓜(Chaenomeles speciosa)为原料,通过部分水解罗望子胶(PHTG)对6株乳杆菌的增殖活性测定,选用鼠李糖乳杆菌(Lactobacillus rhamnosus)与酵母菌混菌进行酒精发酵,并从灵石醋醅中筛选鉴定出一株高产醋酸的巴氏醋杆菌巴士亚种(Acetobacter pasteuranus subsp. pasteuranus)LS-4用于醋酸发酵制备酸木瓜果醋。以未添加PHTG为对照,考察在酒精发酵阶段添加PHTG对酸木瓜果醋品质的影响。结果表明,添加1.0%PHTG,酒精发酵36 h后酒精度达3.3%vol,比对照组提高17.4%;醋酸发酵72 h后总酸含量达42.0 g/L,比对照组提高8.0%。香气成分分析表明,添加PHTG酸木瓜果醋共检出22种香气成分,其中醇类7种、酯类4种、酸类6种、醛酮类3种、酚类和烯烃类各1种,比对照新增了3种香气成分(正丁酸、2-戊酮和壬醛)。感官评价表明,添加PHTG有效提升酸木瓜果醋的口感和气味评分,改善酸木瓜果醋的感官品质。

罗望子多糖对无麸质马铃薯淀粉面糊特性及面包品质的影响

本研究通过添加不同质量分数(0%、1%、2%、3%、4%,以淀粉质量计)的罗望子多糖(tamarind seed polysaccharide,TSP)赋予马铃薯淀粉面包类面筋特性,以改善无麸质面包的加工性能和质地品质。研究结果表明,添加TSP可以提高面糊的峰值黏度,改善面糊的黏弹性,赋予其类面筋的网络结构特性。随着TSP的添加,无麸质面包的烘焙损失率从26.01%显著降低至20.36%,面包比容也由1.27 mL/g增至最大值(3.19 mL/g)。TSP的加入显著改善了面包的质构特性,降低了面包的硬度、凝聚性、咀嚼性以及回复性,使面包呈现更松软的质地。添加TSP有利于延缓面包的老化,从而延长产品的保质期。采用主成分分析方法解析了面包品质、烘焙性能与原料糊化特性的相关性。本研究可拓展TSP的食品应用范围,并为无麸质淀粉产品的开发提供新思路和理论基础。

小分子糖-罗望子多糖复合凝胶特性研究

探究不同小分子糖(蔗糖、果糖和葡萄糖)含量对罗望子多糖(TSP)复合凝胶特性的影响。分析小分子糖-TSP复合凝胶的流变特性、持水性、质构特性,并通过低场核磁共振技术分析其水分分布情况。结果表明:质量分数45%~60%的蔗糖和果糖及质量分数40%~55%的葡萄糖能使1%(m/V)的TSP溶液形成凝胶;当蔗糖和果糖的质量分数为55%,葡萄糖质量分数为50%时,蔗糖-TSP复合凝胶的G′、持水性、硬度、内聚性和咀嚼性分别为108.39 Pa,98.20%,65.55 g,0.87和52.55 g,果糖-TSP复合凝胶的G′、持水性、硬度和咀嚼性分别为147.36 Pa,98.57%,62.29 g和44.84 g,葡萄糖-TSP复合凝胶的G′、持水性、硬度、内聚性分别为117.46 Pa,98.56%,61.86 g和48.05 g,都达到最大值,此时凝胶性质最稳定,最有嚼劲。低场核磁结果表明,当蔗糖和果糖质量分数为55%,葡萄糖质量分数为50%时,小分子糖-TSP复合凝胶半结合水含量为99.8%~100%,可能是小分子糖中的羟基与水分子形成较多的氢键,半结合水大幅度增加,TSP链之间交联增多,使得凝胶更加坚固。研究结果可为TSP在食品工业中的应用提供理论依据。

嗜酸乳杆菌发酵罗望子(Tamarindus indica L.)饮料的研制

以营养丰富的野生果树资源———罗望子为原料,利用浸提法制取原果汁,并对原汁进行预处理,得到适合嗜酸乳杆菌生长繁殖的罗望子果汁,通过发酵制得新型的果汁发酵饮料———罗望子活性乳酸菌饮料,并对其制作工艺进行了探讨。该活性乳酸菌制品营养丰富、芳香浓郁、口感怡人,饮料中嗜酸乳杆菌含量达1.0×108个/mL。

交联酸解罗望子胶的制备及性能研究

以罗望子胶为基料,盐酸为酸解剂,戊二醛为交联剂,异丙醇为溶剂,制备交联酸解罗望子胶。通过控制变量法确定反应时间、反应温度、pH、异丙醇用量、戊二醛用量对交联酸解罗望子胶沉降积的影响,确定较佳工艺条件。比较了罗望子胶、酸解罗望子胶、交联酸解罗望子胶的性能,并用红外光谱对其结构进行了表征。结果表明,酸解和交联均能提高TG的耐酸耐碱能力,但会降低冻融稳定性和溶胀能力。

高效液相色谱法测定罗望子胶的单糖组成

采用柱前衍生化高效液相色谱法,对罗望子胶中主要单糖组分进行检测。选用Diamonsil-plus C 18-A^(*)色谱柱,用磷酸盐缓冲液-乙腈溶液流动相进行等度洗脱,流速设置1.0 mL/min,柱温35℃,进样量5μL,检测波长245 nm。罗望子胶中主要单糖组分葡萄糖、木糖和半乳糖的比例为52.05%、20.03%和12.17%。数据在各自浓度范围内线性关系良好(R≥0.9992),加样回收率在100.33%~101.34%之间,RSD小于2.0%,检测限在0.0005~0.0009 mg/L之间。综上,该检测方法适用于罗望子多糖胶中单糖组分测定。

Tamarindus indica and its health related effects

Tamarindus[Tamarindus indica L.(T.Indira)],belongs to the family Leguminosae(Fabaceae),commonly known as Tamarind tree,is one of the fruit tree species that is used as traditional medicine.The aim of this article is to review the current literatue on health related effect of T.indir.a.Literature review about this plant was conducted between 2003 and 2014 through Pubmed and Google.The keywords Tamarind,T.indica were used for search.Only the health related articles selected.Tamarind tree is found especially in the Indian subcontinent,Africa,Pakistan,Bangladesh,Nigeria and most of the tropical countries.It is preferred to be used for abdominal pain,diarrhea and dysentery,some bacterial infections and parasitic infestations,wound healing,constipation and inflammation.It is a rich source of most of the essential amino acids and phytochemicals,and hence the plant is reported to possess antidiabetic,antimicrobial,antivenomic,antioxidant,antimalarial,cardioprotective,hepatoprotective,antiasthmatic,laxative and anti-hyperlipidemir activity.T.indica has ameliorative effects on many diseases.It can also be preferred as a nutritious support for malnourished patients as it is cheap and easy to access.Those effects should be clarified with further research.

Hyperglycemia in poor controlled diabetes from crude tamarind herbal pill:a case study

Hyperglycemia is an important finding in the diabetic patient with poor glycemic control.There are several possible causes of hyperglycemic.Here,the author presents an interesting case study on a female diabetic patient presenting with hyperglycemic due to intake of crude tamarind herbal pill.General practitioner should realize that the use of alternative medicine can be a cause of unexplained hyperglycemic episode in diabetic patient.

Green Dyeing of Silk Fabric with Turmeric Powder Using Tamarind Seed Coat as Mordant

The current study is aimed to explore the sustainable dyeing approach of silk fabric with turmeric powder using tannin as mordant extracted from tamarind seed coat. For that, tamarind seed coat tannin was extracted and applied as natural mordant alone and in combination with metal mordant namely copper sulphate for dyeing silk fabric with the extract of turmeric powder. Dyeing parameters such as temperature, time and mordant concentration were varying for optimizing the process. The color strength, color coordinates, color fastness to wash, perspiration, water and rubbing were evaluated for examining dyeing performance. Firstly, tannin was extracted from tamarind seed coat and applying on the silk fabric at 95°C temperature for 45 min by varying concentration. Among them 15 g/l shows better results. Some samples were mordanted with both 15 g/l extracted tannin and 0.5% copper sulphate solution. The mordanted samples were dyed with turmeric dye by varying the time and temperature. By analyzing the test results, the sample mordanted with extracted tannin showed high color strength and good fastness properties dyeing at 80°C for 60 min. The application of 0.5% copper sulphate mordant enhanced sustainable wash fastness properties.

罗望子种仁球蛋白-EGCG共价复合物的制备及其在乳化香肠中的应用

通过碱处理法制备罗望子种仁球蛋白(tamarind seed globulin,TSG)-表没食子儿茶素没食子酸酯((-)-epigallocatechin-3-gallate,EGCG)共价化合物,采用紫外-可见光谱分析TSG-EGCG共价复合物结合率并优化结合条件。采用色差计、质构分析仪和扫描电子显微镜研究TSG-EGCG共价复合物添加量对乳化香肠蒸煮损失、保水性和质构的影响。结果表明:当TSG与EGCG质量比1∶0.1、反应pH 9.5、反应温度30℃时,复合物的结合率达到最大值。与添加TSG的乳化香肠相比,添加TSG-EGCG复合物的乳化香肠微观结构更加紧密,立体凝胶网络更加均匀清晰,同时蒸煮损失率、保水性及质构特性得到明显改善。综上,TSG-EGCG复合物可以改良乳化香肠的感官品质,且当添加量为2%时,乳化香肠的品质得到明显改善。

Transpiration of the Tamarind Artificial Forest in the Arid-Hot Valleys of Jinshajiang River,Yunnan

The transpiration characteristics of the tamarind artificial forest in the arid-hot valleys of Jinshajiang River, Yunnan were investigated through the measurement of the transpiration rate, stomatal conductance of tamarind leaf and the related envi- ronmental factors. The results showed that the transpiration of the tamarind in the clear sky had the close positive correlations with photosynthetically active radiation and air temperature and negative correlation with atmosphere moisture in the whole growth period. The daily change tendency of the transpiration rate was the similar with stomatal conductance, and the transpiration had the positive correlation with stomatal conductance. The transpiration rate of tamarind was highest in the rainy season of June and July and was relatively low in the drought season of March and April. The transpiration water consumption in rainy season of June and July was obviously higher than that in drought season of March and April. It fully suggested that the tamarind showed very good drought resistance and adaptability to the arid-hot valleys of Yunnan .

Experimental Investigations and Theoretical Modeling Aspects in Column Studies for Removal of Cr(VI) from Aqueous Solutions Using Activated Tamarind Seeds

Continuous adsorption experiments are conducted using fixed-bed adsorption column to evaluate the performance of the adsorbent developed (from activated tamarind seeds) for the removal of Cr(VI) from aqueous solutions and the results obtained are validated with a model developed in this study. The effects of significant parameters such as flow rate, mass of adsorbent, and initial Cr(VI) concentration are studied and breakthrough curves are obtained. As the flow rate increases from 10 to 20 mL min-1, the breakthrough time decreases from 210 to 80 min. As the mass of adsorbent increases, breakthrough time gets delayed. The breakthrough times are obtained as 110, 115 and 210 min for 15, 20 and 25 g of activated tamarind seeds. As the initial Cr(VI) concentration increases from 100 to 200 mgL-1, the break point time decreases from 210 to 45 min. The process parameters for fixed-bed adsorption such as breakthrough time, total percentage removal of Cr(VI), adsorption exhaustion rate and fraction of unused bed length are calculated and the performance of fixed-bed adsorption column is analyzed. The mechanism for Cr(VI) adsorption on activated tamarind seeds is proposed. At low value of solution pH (= 1), the increase in Cr(VI) adsorption is due to the electrostatic attraction between positively charged groups of activated tamarind seeds and the HCrO4-. A mathematical model for fixed-bed adsorption column is proposed by incorporating the effect of velocity variation along the bed length in the existing model. Pore and surface diffusion models are used to describe the intra-particle mechanism for Cr(VI) adsorption. The breakthrough curve obtained theoretically from pore diffusion model and surface diffusion model are compared with experimental results for different operating conditions. The standard deviation values obtained for pore diffusion model and solid diffusion model are 0.111 and 0.214 respectively.

Studies on Xyloglucanase during the Germination of Seeds of Tamarindus indica

Germinating seeds of Tamarindus indica contain endo-β-1, 4-xyloglucanases which degrade tamarind xyloglucan, but not carboxymethylcellulose (CMC). The xyloglucanases are isolated from the germinating tamarind seeds using 50 mM acetate buffer, pH 5.5 containing 0.5 M NaCl. The Km value is 0.667 g/liter and the enzyme is optimally active at pH 5.5 and stable between pH 4 - 6.5. The optimum temperature is 45?C and is quite stable upto 50?C. The activity declined by 50% at 60?C and is completely inactivated at 70?C. Highest xyloglucanase activity and specific activity are observed on the 23rd day of germination. The polyacrylamide gel electrophoresis (PAGE) indicated the presence of five isozymes of xyloglucanases which are visualized by activity staining separately with congo red and grams iodine. Isozyme 2 is the major xyloglucanase present throughout the germination period.

罗望子多糖对大米淀粉凝胶理化特性的影响

本研究旨在探究罗望子多糖(TSP)对大米淀粉(RS)凝胶理化特性的影响。通过反复冻融、流变仪和质构仪分别测定了RS和RS+TSP凝胶的冻融稳定性、流变特性和质构特性。结果表明,TSP提高了RS凝胶的冻融稳定性;RS凝胶和RS+TSP凝胶都呈现出非牛顿流体特性,并且RS+TSP凝胶黏性高于RS凝胶。冻融7次,TSP增加了RS凝胶的硬度,增加了咀嚼性,而弹性无明显变化,其中TSP-0 h或TSP-4 h对于提高RS凝胶的理化特性起到了更好的效果。综上所述,TSP改善了RS凝胶的理化特性,为其在食品工业中的应用提供了理论依据。

超声及酶解处理的罗望子木葡聚糖流变特性研究

研究了超声处理1.5和2.5 h和半乳糖苷酶酶解16、32和48 h对罗望子木葡聚糖(Xyloglucan,XG)流变特性的影响。使用旋转流变仪对处理前后的木葡聚糖在静态剪切和动态剪切下的黏度和模量进行了分析,并利用凝胶色谱-多角度激光光散射和动态激光光散射仪对木葡聚糖分子量分布和平均粒径进行了分析,同时使用扫描电子显微镜对木葡聚糖的微观结构进行了观察。温度扫描结果表明,在5℃时,超声和酶解处理过的木葡聚糖的黏度显著降低(P<0.05),但不同处理时间的样品差异较小。在5~60℃范围内,木葡聚糖的弹性模量与黏性模量均接近于7 Pa。超声处理的样品黏度随温度增加而降低,且总体呈现出以黏性为主的流变特性。48 h酶解处理的木葡聚糖弹性特征高于16及32 h酶解木葡聚糖的弹性特性。分子量分析结果显示,超声处理1.5和2.5 h的木葡聚糖平均分子量从原885 kDa分别降低至780和520 kDa;而酶解的木葡聚糖由低分子量(101~478 kDa)和高分子量(4591~12173 kDa)两部分组成,其中低分子量组分比例占80%以上。动态光散射结果表明,经半乳糖苷酶酶解的木葡聚糖平均粒径增大,而超声对样品的粒径影响较小。本研究为物理及生物法改性木葡聚糖,以获得具有不同流变特性的多糖胶体提供了一定经验,有利于进一步拓展其在食品工业中的应用。

高压均质后处理对酸角还原果汁品质的影响

本研究目的在于探讨高压均质后处理对酸角浑浊还原果汁稳定性、色泽和抗氧化活性的影响。主成分分析(PCA)显示:在30~60 MPa范围内,有效粒径(D50,AC)、稳定系数(SR)、放置24 h的分层程度(PS24)、b*、ΔE和DPPH、O2-、ABTS+自由基清除率与均质压力呈正向变化;D50,BC、径距(SBC)、SAC、离心沉淀率(CPR)、相分层速率(PSR)、A420、a*、L*与均质压力呈负向变化。相关性分析显示:D50,BC是均质压力的二次函数(R2=0.997);多分散系数(PDIBC)(y=-0.452 0x+52.49,R2=0.933)、CPR(y=-0.031 4x+7.52,R2=0.927)、A420(y=-0.002 2x+0.52,R2=0.910)与均质压力显著线性负相关(P<0.05);PS24(y=0.066 0x+5.81,R2=0.938)、ABTS+自由基清除率(y=0.142 0x+17.68,R2=0.774)与均质压力显著线性正相关(P<0.05)。高压均质(50~60 MPa)后处理可降低酸角还原果汁粒径来提高果粒悬浮稳定性,改善整体品质。

钾离子对罗望子胶/κ-卡拉胶复合凝胶特性的影响及机理分析

为探究K+对罗望子胶/κ-卡拉胶复合凝胶的特性及机理的影响,本文采用流变学、质构分析、微观结构和红外光谱四种方法,对不同K+添加量的复合凝胶的性能和结构进行研究。流变学结果显示,K+的添加使凝胶体系的模量升高,柔量和总形变量降低,K+添加量增至15mmol/L时,表观粘度达到最高值2690Pa·s;质构分析结果显示随K+添加量的增大,凝胶体系强度和硬度增大,但弹性和内聚性相对减少;而红外光谱和微观结构证明了K+可以促进两种凝胶体系之间的相互作用,使凝胶孔隙趋于致密均匀,在K+添加量15mmol/L时孔径间壁最为规则结实。结果表明,K+的添加能够使凝胶体系表现较好的粘弹性和抗变形性,使网状结构更加紧密,为罗望子胶和κ-卡拉胶的复配应用提供了理论参考。

Traditional Processing and Characterization of “Alme Ardeb”, an Indigenous Beverage from Far North Region, Cameroon

“Alme ardeb” is a conventional beverage made from sugar and tamarind, season with other ingredients and highly prized by the population of the northern regions of Cameroon. Despite the importance of this traditional drink, the manufacturing process and quality attributes are still unknown. As such, a study was undertaken to describe the manufacturing process and characterise the quality of “Alme ardeb”. A survey was conducted in the Diamaré division of the Far north region. An ethnographical technique accompanied with semi-structured questionnaires and interviewing were used for collecting data needed to elaborate the production process. Forty-nine (49) samples of “Alme ardeb” were taken from 49 women producers in the different sites representing 10 samples per site and the sensory, physicochemical, phytochemical and microbiological properties were assessed according referenced techniques. The field survey reveals that the production of “Alme ardeb” is conventional and rudimentary involving two classical units of operation, caramelisation and boiling. The pH and titratable acidity of “Alme ardeb” were insignificant (p ≥ 0.05) except for the soluble solids, electrical conductivity and total sugar. The pH is acidic ranging between 4.06 ± 0.01 and 4.74 ± 0.05 with an oscillating titratable acidity ranging from 0.61% ± 0.022% to 0.65% ± 0.01% and an average soluble solids content of about 10.74 °Brix. Similarly, the total sugar content varies between 51.25 ± 0.18g·L-1 and 61.37 ± 0.18 g·L-1 with a conductivity that fluctuates around 351 μS·cm-1 and 707 μS·cm-1. In addition, the average polyphenol, flavonoid and tannin contents were 2.2g EAG·L-1, 0.58 g·EQL-1 and 0.36 g·ECL-1 respectively, with a free radical scavenging capacity of 52.18%. The beverage revealed a complete absence of Salmonella with a doubtful hygienic quality. The total aerobic plate count varied from (4.1 ± 0.014) × 104 CFU·mL-1 to (8.2 ± 0.007) × 107 CFU·mL-1, total coliforms from (4.3 ± 0.6) × 102 CFU·mL-1 to (1.05 ± 0.7) × 105 CFU·mL-1, faecal coliforms from non-detected to (4.1 ± 0.07) × 102 CFU·mL-1 and the fungal flora ranged from 0.0 to (6.5 ± 0.7) × 103 CFU·mL-1. However, the panelists judged the beverage as being acidic with a brownish colour and a sweet caramelized taste. Consequently, the beverage was highly palatable and consumed with an overall score that went from 13.48 ± 3.32 to 15.81 ± 4.47.

罗望子种子中木葡聚糖的提取工艺优化

以罗望子种子为原料,采用酸、碱处理,结合活性炭吸附、透析的方法去除罗望子种子中木葡聚糖中的蛋白质。基于单因素试验结果,进行三因素三水平正交试验设计,研究料液比、酸处理pH值、碱处理pH值对木葡聚糖纯度的影响。结果表明,提取木葡聚糖的最优条件为料液比1∶3(g∶mL),酸处理pH值3.5,碱处理pH值12,在此条件下,获得的精制木葡聚糖的蛋白质含量为0.2%,细菌内毒素含量为150 EU/g,总糖含量为99.63%。

罗望子种子多糖的制备及在再造烟叶中的应用研究

研究了罗望子种子多糖的提取及其流变性质。采用热水浸提、异丙醇沉淀方法提取罗望子种子多糖 ,得到具有浅褐色底色的无嗅无味的白色粉末 ,提取率为 6 6 .8% ,其质量分数为 1.5 %的水溶液的粘度为 6 5 5mPa·s。进行了用罗望子种子多糖作为再造烟叶粘合剂试验。结果表明 ,该多糖具有明显增加再造烟叶耐水性和粘合的作用。