In the paper, a method of building mathematic model employing genetic multilayer feed forward neural network is presented, and the quantitative relationship of chemical measured values and near-infrared spectral data ...In the paper, a method of building mathematic model employing genetic multilayer feed forward neural network is presented, and the quantitative relationship of chemical measured values and near-infrared spectral data is established. In the paper, quantitative mathematic model related chemical assayed values and near-infrared spectral data is established by means of genetic multilayer feed forward neural network, acquired near-infrared spectral data are taken as input of network with the content of five kinds of fat acids tested from chemical method as output, weight values of multilayer feed forward neural network are trained by genetic algorithms and detection model of neural network of soybean is built. A kind of multilayer feed forward neural network trained by genetic algorithms is designed in the paper. Through experiments, all the related coefficients of five fat acids can approach 0.9 which satisfies the preliminary test of soybean breeding.展开更多
Objective:To explore the anti-obesity effects and the mechanism of action of Monascus pilosus(M.pilosus)-fermented black soybean(MFBS)extracts(MFBSE)and MFBS powders(MFBSP)in adipocytes and high-fat diet(HFD)-induced ...Objective:To explore the anti-obesity effects and the mechanism of action of Monascus pilosus(M.pilosus)-fermented black soybean(MFBS)extracts(MFBSE)and MFBS powders(MFBSP)in adipocytes and high-fat diet(HFD)-induced obese mice,respectively.Methods:Black soybean was fermented with M.pilosus,and the main constituents in MFBS were analyzed by HPLC analysis.In vitro,MFBSE were examined for anti-adipogenic effects using Oil-Red O staining.In vivo,mice were fed a normal-fat diet(NFD)control,HFD control or HFD containing 1 g/kg MFBSP for 12 weeks,and then body weight gain and tissues weight measured.Real-time PCR and western blot assay were used to determine the mechanism of anti-adipogenic effects.Results:MFBSE inhibited lipid accumulation in 3T3-L1 adipocytes without exerting cell cytotoxicity.MFBSP treatment in HFD-fed mice significantly decreased the body weight gain compared with the HFD control mice.MFBSE and MFBSP treatment resulted in significantly lower mRNA levels of adipogenesis-related genes,such as peroxisome proliferator-activated receptorγ(PPARγ),fatty acid-binding protein 4(FABP4),and fatty acid synthase(FAS),in adipocytes and in white adipose tissue(WAT)of HFD-induced obese mice.Conclusions:These results suggest that the anti-obesity effects of MFBS are elicited by regulating the expression of adipogenesis-related genes in adipocytes and WAT of HFDinduced obese mice.展开更多
[Objectives] To analyze the low melting point fat constituents in the black soybeans with green and yellow heart and their relative content,and compare the differences in the low melting point fat constituents between...[Objectives] To analyze the low melting point fat constituents in the black soybeans with green and yellow heart and their relative content,and compare the differences in the low melting point fat constituents between different kinds of black soybeans. [Methods] Using HS-SPME-GC-MS,the qualitative analysis was performed on the low melting point fat constituents of black soybeans; using peak area normalization method,the relative content of constituents was calculated. [Results]A total of 42 peaks were identified from the low melting point fat constituents of the black soybeans with yellow heart,and 18 kinds of chemical constituents were identified,accounting for 81.39% of total relative content of low melting point fat constituents; a total of 37 peaks were identified from the low melting point fat constituents of the black soybeans with green heart,and 15 kinds of chemical constituents were identified,accounting for 83.24% of total relative content of low melting point fat constituents. There were 9 kinds of common chemical constituents for the two kinds of black soybeans,and 5-allylguaiacol had the highest relative content,followed by hexanol. [Conclusions] There was no significant difference in the low melting point fat constituents between two kinds of black soybeans.展开更多
[Objective]The aim of this study was to set up a high performance liquid chromatography for rapid determination of isoflavones from soybean and analyze the correlation between isofalvone content and protein or fat con...[Objective]The aim of this study was to set up a high performance liquid chromatography for rapid determination of isoflavones from soybean and analyze the correlation between isofalvone content and protein or fat content. [Method]The isoflavones were firstly extracted by 80% methanol and then hydrolyzed at 100 ℃. The chromatographic separation adopted a reversed-phase C18 analytical column with binary high-pressure gradient elution,while its analysis time was 25 min and column temperature was 40 ℃. The diode array detector was used for monitoring with wavelength of 260 nm. The correlation between isofalvone content and protein or fat content was analyzed by data processing system Origin 6.0. [Result]The high performance liquid chromatograph for determination of isoflavones from soybean was verified to be accurate and reliable by methodology. The isoflavones of 85 soybean lines cultivated in Jilin Province were determined,and the results primarily showed the characters and ranges of isoflavones from soybean lines cultivated in Jilin Province,while the isoflavone content of soybeans ranged from 2.29 to 4.89 mg/g,and the average content was 3.36 mg/g. The isoflavone content of 5 soybean lines exceeded 4 mg/g,while there was a remarkably negative correlation between isoflavone content and protein content,and there was no significant positive correlation between isoflavone content and fat content. [Conclusion]The isoflavone content of soybean lines cultivated in Jilin Province is higher,so it is feasible for breeding the soybean lines with high isoflavone content and fat contetnt.展开更多
The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and in...The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and included also such species which are seldom or not normally cultivated in Finland, namely soybeans and blue and white lupins. Seed samples were collected from legume farms. The quality of different legume species was analysed and compared to each others. The chemical qualities were analysed for crude protein, fat, fibre, ash, nitrogen-free extract and phytic acid contents, and amino acid composition. The quality of the varieties of lupins and soybeans were compared to the quality of pea and fava bean varieties, which are generally cultivated nowadays in Finland. The highest protein contents were in soybean （369 and 379 g kg^-1） and white lupin （382 g kg^-1） and the lowest in pea varieties. Amino acid composition of legumes is good, but lupins have lower lysine content （g 100 g^-1 protein） than other legumes. High fat contents were in soybeans （91 and 100 g kg^-1） and white lupin （101 g kgl）, and moderate in blue lupin （30-49 g kg^-1）. Fuego fava bean variety had lower protein content than Kontu. The highest phytic acid contents were in soybeans （18.9 and 22.6 mg kg^-1） and the lowest in white lupin （6.2 mg kg^-1）. Lupins are interesting protein crops, especially white lupin with high protein and fat and low phytic acid contents. Lupins are not day length sensitive, like soybean, and therefore valuable for long-day cultivation conditions The present research strengthens the good chemical quality of legumes for food and feed purposes.展开更多
本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM)。利用静态光散射、激光共聚焦、低形变流变学和质构特...本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM)。利用静态光散射、激光共聚焦、低形变流变学和质构特性对比分析PM与两种市售蛋黄酱在外观、乳滴粒径大小与分布、硬度、涂抹性、热稳定性和冻融稳定性等方面的特性。结果表明,以10%SPI和0.18%QS或10%SPI、0.18%QS和1%SPI凝胶颗粒(soy protein isolate gel particles,SGPs)为蛋白配料可构建出与商品蛋黄酱在外观、涂抹状态、质构以及流变特性上相媲美的高蛋白减脂PM(10%蛋白质与50%脂肪、11%蛋白质与40%脂肪,以质量分数计)。在该体系中,QS不仅赋予了高蛋白乳化制品黏度稀化的质构调节性,还赋予了SPI基乳液凝胶优越的热稳定性和冻融稳定性。本研究可为“高蛋白”“减脂”PM的开发与应用提供理论与技术指导。展开更多
基金Heilongjiang Natural Science Foundation (F0318).
文摘In the paper, a method of building mathematic model employing genetic multilayer feed forward neural network is presented, and the quantitative relationship of chemical measured values and near-infrared spectral data is established. In the paper, quantitative mathematic model related chemical assayed values and near-infrared spectral data is established by means of genetic multilayer feed forward neural network, acquired near-infrared spectral data are taken as input of network with the content of five kinds of fat acids tested from chemical method as output, weight values of multilayer feed forward neural network are trained by genetic algorithms and detection model of neural network of soybean is built. A kind of multilayer feed forward neural network trained by genetic algorithms is designed in the paper. Through experiments, all the related coefficients of five fat acids can approach 0.9 which satisfies the preliminary test of soybean breeding.
基金the support of the "Cooperative Research Program for Agriculture Science & Technology Development (Project No.PJ009582)" of the Rural Development Administration.Republic of Korea
文摘Objective:To explore the anti-obesity effects and the mechanism of action of Monascus pilosus(M.pilosus)-fermented black soybean(MFBS)extracts(MFBSE)and MFBS powders(MFBSP)in adipocytes and high-fat diet(HFD)-induced obese mice,respectively.Methods:Black soybean was fermented with M.pilosus,and the main constituents in MFBS were analyzed by HPLC analysis.In vitro,MFBSE were examined for anti-adipogenic effects using Oil-Red O staining.In vivo,mice were fed a normal-fat diet(NFD)control,HFD control or HFD containing 1 g/kg MFBSP for 12 weeks,and then body weight gain and tissues weight measured.Real-time PCR and western blot assay were used to determine the mechanism of anti-adipogenic effects.Results:MFBSE inhibited lipid accumulation in 3T3-L1 adipocytes without exerting cell cytotoxicity.MFBSP treatment in HFD-fed mice significantly decreased the body weight gain compared with the HFD control mice.MFBSE and MFBSP treatment resulted in significantly lower mRNA levels of adipogenesis-related genes,such as peroxisome proliferator-activated receptorγ(PPARγ),fatty acid-binding protein 4(FABP4),and fatty acid synthase(FAS),in adipocytes and in white adipose tissue(WAT)of HFD-induced obese mice.Conclusions:These results suggest that the anti-obesity effects of MFBS are elicited by regulating the expression of adipogenesis-related genes in adipocytes and WAT of HFDinduced obese mice.
文摘[Objectives] To analyze the low melting point fat constituents in the black soybeans with green and yellow heart and their relative content,and compare the differences in the low melting point fat constituents between different kinds of black soybeans. [Methods] Using HS-SPME-GC-MS,the qualitative analysis was performed on the low melting point fat constituents of black soybeans; using peak area normalization method,the relative content of constituents was calculated. [Results]A total of 42 peaks were identified from the low melting point fat constituents of the black soybeans with yellow heart,and 18 kinds of chemical constituents were identified,accounting for 81.39% of total relative content of low melting point fat constituents; a total of 37 peaks were identified from the low melting point fat constituents of the black soybeans with green heart,and 15 kinds of chemical constituents were identified,accounting for 83.24% of total relative content of low melting point fat constituents. There were 9 kinds of common chemical constituents for the two kinds of black soybeans,and 5-allylguaiacol had the highest relative content,followed by hexanol. [Conclusions] There was no significant difference in the low melting point fat constituents between two kinds of black soybeans.
文摘[Objective]The aim of this study was to set up a high performance liquid chromatography for rapid determination of isoflavones from soybean and analyze the correlation between isofalvone content and protein or fat content. [Method]The isoflavones were firstly extracted by 80% methanol and then hydrolyzed at 100 ℃. The chromatographic separation adopted a reversed-phase C18 analytical column with binary high-pressure gradient elution,while its analysis time was 25 min and column temperature was 40 ℃. The diode array detector was used for monitoring with wavelength of 260 nm. The correlation between isofalvone content and protein or fat content was analyzed by data processing system Origin 6.0. [Result]The high performance liquid chromatograph for determination of isoflavones from soybean was verified to be accurate and reliable by methodology. The isoflavones of 85 soybean lines cultivated in Jilin Province were determined,and the results primarily showed the characters and ranges of isoflavones from soybean lines cultivated in Jilin Province,while the isoflavone content of soybeans ranged from 2.29 to 4.89 mg/g,and the average content was 3.36 mg/g. The isoflavone content of 5 soybean lines exceeded 4 mg/g,while there was a remarkably negative correlation between isoflavone content and protein content,and there was no significant positive correlation between isoflavone content and fat content. [Conclusion]The isoflavone content of soybean lines cultivated in Jilin Province is higher,so it is feasible for breeding the soybean lines with high isoflavone content and fat contetnt.
文摘The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and included also such species which are seldom or not normally cultivated in Finland, namely soybeans and blue and white lupins. Seed samples were collected from legume farms. The quality of different legume species was analysed and compared to each others. The chemical qualities were analysed for crude protein, fat, fibre, ash, nitrogen-free extract and phytic acid contents, and amino acid composition. The quality of the varieties of lupins and soybeans were compared to the quality of pea and fava bean varieties, which are generally cultivated nowadays in Finland. The highest protein contents were in soybean （369 and 379 g kg^-1） and white lupin （382 g kg^-1） and the lowest in pea varieties. Amino acid composition of legumes is good, but lupins have lower lysine content （g 100 g^-1 protein） than other legumes. High fat contents were in soybeans （91 and 100 g kg^-1） and white lupin （101 g kgl）, and moderate in blue lupin （30-49 g kg^-1）. Fuego fava bean variety had lower protein content than Kontu. The highest phytic acid contents were in soybeans （18.9 and 22.6 mg kg^-1） and the lowest in white lupin （6.2 mg kg^-1）. Lupins are interesting protein crops, especially white lupin with high protein and fat and low phytic acid contents. Lupins are not day length sensitive, like soybean, and therefore valuable for long-day cultivation conditions The present research strengthens the good chemical quality of legumes for food and feed purposes.
文摘本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM)。利用静态光散射、激光共聚焦、低形变流变学和质构特性对比分析PM与两种市售蛋黄酱在外观、乳滴粒径大小与分布、硬度、涂抹性、热稳定性和冻融稳定性等方面的特性。结果表明,以10%SPI和0.18%QS或10%SPI、0.18%QS和1%SPI凝胶颗粒(soy protein isolate gel particles,SGPs)为蛋白配料可构建出与商品蛋黄酱在外观、涂抹状态、质构以及流变特性上相媲美的高蛋白减脂PM(10%蛋白质与50%脂肪、11%蛋白质与40%脂肪,以质量分数计)。在该体系中,QS不仅赋予了高蛋白乳化制品黏度稀化的质构调节性,还赋予了SPI基乳液凝胶优越的热稳定性和冻融稳定性。本研究可为“高蛋白”“减脂”PM的开发与应用提供理论与技术指导。
