A Research on the Quality Features of Ice Cream Produced Using Some Fat Substitutes

The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.

High rumen degradable starch decreased goat milk fat via trans-10,cis-12 conjugated linoleic acid-mediated downregulation of lipogenesis genes,particularly,INSIG1

Background:Starch is an important substance that supplies energy to ruminants.To provide sufficient energy for high-yielding dairy ruminants,they are typically fed starch-enriched diets.However,starch-enriched diets have been proven to increase the risk of milk fat depression(MFD)in dairy cows.The starch present in ruminant diets could be divided into rumen-degradable starch(RDS)and rumen escaped starch(RES)according to their different degradation sites(rumen or intestine).Goats and cows have different sensitivities to MFD.Data regarding the potential roles of RDS in milk fat synthesis in the mammary tissue of dairy goats and in regulating the occurrence of MFD are limited.Results:Eighteen Guanzhong dairy goats(day in milk=185±12 d)with similar parity,weight,and milk yield were selected and randomly assigned to one of three groups(n=6),which were fed an LRDS diet(Low RDS=20.52%),MRDS diet(Medium RDS=22.15%),or HRDS diet(High RDS=24.88%)for 5 weeks.Compared with that of the LRDS group,the milk fat contents in the MRDS and HRDS groups significantly decreased.The yields of short-,mediumand long-chain fatty acids decreased in the HRDS group.Furthermore,increased RDS significantly decreased ruminal B.fibrisolvens and Pseudobutyrivibrio abundances and increased the trans-10,cis-12 conjugated linoleic acid(CLA)and trans-10 C18:1 contents in the rumen fluid.A multiomics study revealed that the HRDS diet affected mammary lipid metabolism down-regulation of ACSS2,MVD,AGPS,SCD5,FADS2,CERCAM,SC5D,HSD17B7,HSD17B12,ATM,TP53RK,GDF1 and LOC102177400.Remarkably,the significant decrease of INSIG1,whose expression was depressed by trans-10,cis-12 CLA,could reduce the activity of SREBP and,consequently,downregulate the downstream gene expression of SREBF1.Conclusions:HRDS-induced goat MFD resulted from the downregulation of genes involved in lipogenesis,particularly,INSIG1.Specifically,even though the total starch content and the concentrate-to-fiber ratio were the same as those of the high-RDS diet,the low and medium RDS diets did not cause MFD in lactating goats.

STDUY ON RETENTION AND DRAINAGE PROPERTIES OF THE HIGH SUBSTITUTED DEGREE CATIONIC STARCH

This paper deals with the retention and drainage properties of the high substituted degree cationic starch (HCS) prepared by half-dry process. The experiments show that HCS has remarkable effects on filler retention and drainage in papermaking industry. With the degree of substitution (DS) of HCS increasing, the effects on filler retention and drainage increase. When the DS of HCS is 0.509 and the dosage is 0.08%, the freeness decreases about 12oSR and the filler retention is 79.82%.

Effects of dietary amylose to amylopectin ratio on growth performance,carcass quality characteristics and meat fatty acids in Chinese Qinchuan cattle

This study evaluated the effects of the dietary starch amylose/amylopectin ratio on growth performance,rumen fermentation and blood parameters,carcass characteristics and marbling score,and meat fatty acid profiles and transcriptional changes in the genes involved in the gluconeogenesis pathway in Chinese Qinchuan cattle.Forty-five cattle were randomly divided into three groups.The bulls were fed a control diet(middle amylose/amylopectin ratio=0.47)or diets with either waxy corn starch(WS)inclusion(low amylose/amylopectin ratio=0.23)or pea starch(PS)inclusion(high amylose/amylopectin ratio=0.60)for 90 days.The bulls were individually allowed to receive the diets at the daily amount of at least 2.1%of their individual BW twice daily.The bulls were weighed at 45-day intervals,and blood and rumen fluid samples were also collected at 45-day intervals.The bulls were slaughtered and longissimus thoracis(LT)samples were collected for meat quality measurements.Compared with PS,the average daily gain(ADG)and feed efficiency in control and WS were increased(P<0.05)during d 0 to 45.However,the feed efficiency in PS was increased(P<0.05)compared with the control and WS during d 46 to 90.During the whole feeding trial,the ADG in control and WS showed trends that were higher(0.05<P<0.1)than that of PS,while other growth performance measures and feed intake did not differ(P>0.05)among the three groups.Compared with PS,the serum insulin concentration in WS was increased(P<0.05)at d 45,but not at d 90.Compared with control and WS,the serum SOD and T-AOC concentrations in PS were increased(P<0.05)at d 45,but not at d 90.Compared with control,the rumen microbial crude protein contents in WS and PS were increased(P<0.05)at d 0,while those of control and WS were higher(P<0.05)than that of PS at d 45,but not at d 90.Compared with PS,the backfat thickness in control and WS were increased(P<0.05),however,the marbling score and expression of genes related to the gluconeogenesis pathway in liver of the three groups did not differ(P>0.05).Chemical and physio-chemical compositions of LT did not differ(P>0.05)among the three groups.In conclusion,diets with low or middle amylose/amylopectin ratios increased the backfat thickness,and tended to improve ADG,but had no effect on other carcass characteristics,fat content in the LT,or the expression of hepatic genes related to the gluconeogenesis pathway in Chinese Qinchuan cattle.

DEGREE OF SUBSTITUTION OF THE IONIZED STARCHES AND THEIR ADHESIVE CAPACITY TO POLYESTER / COTTON FIBERS

Adhesive capacity of quaternary ammonium starch and starch phosphate to the polyester / cotton fibers was studied by means roving method for the purpose of improving the sizing performance and decreasing the cost. By introducing different amount of quaternary ammonium or phosphate groups onto starch molecules, the modified starch with a series of defferent degree of substitution was prepared. Therefore the regularity of adhesive capacity, extended property and size-absorbing ability with the change in degree of substitution (DS) was obtained through the researches. The experiments demonstrate that the DS of the two modified starches show a marked influence upon the properties mentioned above. The starch phosphate is superior to quaternary ammonium starch as warp size for polyester / cotton yarns from the viewpoint of adhesive capacity and cost, although both of them are better than natural one. To improve the adhesive capacity to polyester / cotton fibers, DS≥0.027 is necessary for quaternary ammonium

Synthesis of Amphiphilic Starch Derivatives Using One-pot Synthesis Procedure

Amphiphilic starch derivatives with high content of functional groups were prepared from potato starch using a one-pot synthesis method with a single reaction medium for the entire procedure. Potato starch was benzylated, followed by the introduction of hydroxypropyltrimethylammonium(HPMA) moieties without the purification of intermediates. The synthesis was performed under heterogeneous conditions, leading to the formation of benzyl 2-hydroxypropyltri methylammonium starch chloride(BnHPMAS) with a total degree of substitution(DS) of up to 1.4. This process improved the efficiency of the preparation of amphiphilic starch derivatives and reduced the time and resources consumed by avoiding a separation process and purification of the intermediate compounds.The DS of BnHPMAS was in the range of 0.36 to 1.4, which could be tuned by varying the molar ratio of the reagents to repeating unit or by changing the reaction temperature, time, and medium. The structure of the amphiphilic starches was characterized using elemental analysis, size exclusion chromatography,fourier transform infrared spectroscopy(FT-IR), and nuclear magnetic resonance(NMR) spectroscopy. Moreover, the surface tension and turbidity of the solutions of the products were measured for their potential application in the removal of dissolved and colloidal substances in paper cycling water.

APPLICATION OF CATIONIC STARCH BY DRY-PROCESS AS ANIONIC CHARGE NEUTRALIZING AGENTS TO IMPROVE FILLER RETENTION

This paper deals with the preparation of cationic starch with high degree of substitute by dry-process. The corn starch and the alkali catalyst are mixed in the mixer, then added the cationic etherifying agent (3-chloro-2-hydroxypropyltrimethylammonium chloride). The reacting time is for 5 hours at the temperature of 70℃. The cationic starch with high degree of substitution is used as anionic charge neutralizing agents to improve filler retention in wet-end section of papermaking machine.

Lipozyme RM IM在人乳替代脂合成中的循环利用及结构变化

目的:研究Lipozyme RM IM在人乳替代脂合成中的应用及其在循环利用中结构的变化。方法:以sn-2高棕榈酸甘油三酯和游离脂肪酸为底物,在Lipozyme RM IM催化下同步合成主要成分为1,3-二油酸-2-棕榈酸甘油三酯(1,3-dioleoyl-2-palmitoylglycerol,OPO)和1-油酸-2-棕榈酸-3-亚油酸甘油三酯(1-dioleoyl-2-palmitoyl-3-linoleoylglycerol,OPL)的人乳替代脂,考察合成过程中OPO与OPL含量、油酸与亚油酸含量、总棕榈酸含量、sn-2棕榈酸含量、酶活力、脂肪酶二级结构信息和内源荧光强度等指标,研究LipozymeRMIM在合成人乳替代脂中的应用及其循环利用特性。结果:以中国母乳脂质数据库为依据评判所合成人乳替代脂指标,Lipozyme RM IM循环使用第1次时,人乳替代脂中OPO相对含量为19.41%,OPL相对含量为17.04%,总脂肪酸中油酸相对含量为35.63%,亚油酸相对含量为22.30%,总棕榈酸相对含量为28.80%,sn-2棕榈酸相对含量为52.40%;当Lipozyme RM IM循环使用至第17次时,母乳结构脂中OPO相对含量为8.50%,OPL相对含量为7.62%,总脂肪酸中油酸相对含量为28.62%,亚油酸相对含量为13.38%,总棕榈酸相对含量为38.26%,sn-2棕榈酸相对含量为58.40%,均与中国母乳脂质范围一致。但Lipozyme RM IM循环使用超过17次后,酶法合成产物脂质组成与中国母乳脂质范围相差甚远。结论:Lipozyme RM IM作为一种酯交换能力优异的脂肪酶,在合成人乳替代脂的过程中可以累计使用17次,证明了固定化脂肪酶在合成人乳替代脂中有较好的循环使用特性。该研究为脂肪酶在人乳替代脂合成中的广泛应用提供了参考依据,同时也为连续性反应器合成人乳替代脂过程中脂肪酶的循环利用提供了参考。

聚乳酸改性糯玉米淀粉的制备及表征

以糯玉米淀粉为原料、异辛酸亚锡为催化剂,在丙交酯熔融体系中制备了聚乳酸改性糯玉米淀粉。建立了聚乳酸改性糯玉米淀粉取代度的^(1)HNMR测试方法,以取代度为响应值,反应时间、反应温度、丙交酯添加量为考察因素,通过单因素和响应面实验优化了聚乳酸改性糯玉米淀粉的合成工艺,得到最优工艺为:反应时间12.46 h,反应温度111.75℃,丙交酯添加量为淀粉质量的258%,预测最大取代度为0.0253,通过实际操作条件调整后实际取代度为0.0238。对最优条件下制备的聚乳酸改性淀粉进行了系列表征,证实聚乳酸改性糯玉米淀粉的颗粒结构没有被完全破坏,晶型、相对分子质量等性能优于溶剂法传统技术制备的聚乳酸改性糯玉米淀粉。

油凝胶替代脂肪的研究及在植物肉饼中的应用

本研究以菜籽油和椰子油为油相,以单甘酯(monoglyceride,MG)、蜂蜡、米糠蜡、巴西棕榈蜡、小烛树蜡(candelilla wax,CLW)为凝胶剂制备油凝胶,探究不同添加量(5%、10%、15%、20%)凝胶剂对油凝胶持油力、质构特性、流变学性质的影响。结果表明,当凝胶剂添加量为15%及以上时,油凝胶的持油力均达到96%以上;MG的融化特性与牛油最为相似,但单一凝胶剂制备的油凝胶难以模仿牛油的质构性质。因此,本实验固定凝胶剂添加量为15%,选用不同质量比的MG和CLW复配制备油凝胶,并用于制备植物肉饼。结果表明,当MG与CLW复配比为3∶7时,油凝胶的质构性质、流变学性质最接近牛油,植物肉饼的感官品质最佳,显示出较好的脂肪替代潜力。

马铃薯基乳液对鱼糜凝胶品质的影响

为了研究马铃薯基乳液(PE)对鱼糜凝胶品质的影响,实验采用玉米油(CO)或PE按不同添加量(0%~14%)与鱼糜混合,以鱼糜凝胶质构、水分、色泽、分子间相互作用、流变特性和微观结构为考察指标,探究PE作为脂肪替代物对鱼糜凝胶品质的影响及机理。结果显示,在相同的油添加量下,与CO相比,PE能避免油滴对鱼糜凝胶质构特性和持水能力产生的劣化效果,使样品表现出更高的弹性模量和黏度;另外,横向弛豫时间结果显示,PE抑制了不易流动水向自由水的转变,使更多的不易流动水被束缚,这可能增强了光线漫反射,从而使PE样品白度更高。微观结构和分子间作用力测定结果显示,PE样品中油滴分布更均匀,氢键、疏水相互作用和二硫键更强,凝胶网络因淀粉颗粒的填充效应而更致密。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果表明,PE组中油滴对鱼糜蛋白交联的干预程度更小。研究表明,PE可作为脂肪替代物提升鱼糜凝胶制品品质。本研究可为淀粉基脂肪替代物的开发及其在鱼糜凝胶产品中的应用提供理论基础。

壳聚糖自组装颗粒与明胶-大豆分离蛋白微胶束协同构建高内相乳液体系

为了提升高内相乳液(high internal phase emulsions,HIPEs)的结构强度及稳定性,以满足3D打印油墨和脂肪代替物的实际需求,本研究以明胶-大豆分离蛋白复合微胶束作为乳化剂,同时引入不同质量分数的壳聚糖(chitosan,CS)自组装纳米颗粒以提高HIPEs的自支撑性及其稳定性。结果表明,随着CS添加量的增加,HIPEs呈现出更佳的自支撑性能、更高的黏弹性,以及更小、更致密的微观结构。经3D打印后样品未出现塌陷。此外,在不同盐离子浓度(0~500 mmol/L)和pH值(5.0~7.5)条件下,HIPEs仍保持良好稳定性。本研究结果可为个性化定制营养食品,以及低脂健康肉制品的开发提供新思路。

改善低脂干酪品质的综合策略研究进展

干酪是通过凝结牛奶蛋白酪蛋白制成的发酵乳制品,风味独特,具有营养价值高、适用人群广等优势。然而,随着肥胖、糖尿病等代谢性疾病的全球大流行,传统干酪的脂质含量已经不符合当前的国民营养需求和食品产业发展的大健康战略了。低脂干酪却因为无法满足消费者对健康和美味的双重需求而不被看好。因此,改善低脂干酪的品质便成为了研究人员关注的重点。分析低脂干酪的研究趋势发现,在保证风味的基础上,低脂干酪制备的创新方向主要体现在使用脂肪替代物、选择发酵剂类型和优化制备工艺三方面,以实现“减脂不减味”。文章对当前低脂干酪的制备方法、研究成果和发展趋势进行综述,以期为开发高品质的低脂干酪提供思路。

κ-卡拉胶与可得然胶复合凝胶脂肪替代物的制备工艺优化

为改善κ-卡拉胶在脂肪替代物制备中存在的脆性大、力学性能差和高温易分解等问题,以κ-卡拉胶和可得然胶为原料制备复合凝胶脂肪替代物(compound gel fat substitutes,CGFS),筛选出κ-卡拉胶和可得然胶最佳质量比为3∶7,考察多糖浓度、热处理时间、热处理温度和初始pH值对κ-卡拉胶与可得然胶CGFS质构和持水能力的影响。在此基础上,以硬度为响应值优化κ-卡拉胶与可得然胶CGFS的制备工艺。结果表明:κ-卡拉胶与可得然胶CGFS的最佳制备工艺为多糖浓度3.4%、初始pH6.3、热处理时间13 min,在此条件下CGFS硬度值为(2127.432±0.480)g。

不同来源高相似性人乳替代脂的制备及其氧化稳定性分析

为制备不同来源高相似性人乳替代脂(HMFS),并分析其在氧化稳定性上的差异,筛选了21种动植物油脂及商业OPO产品为基料油,以中国人乳脂中常量脂肪酸、sn-2位脂肪酸和甘油三酯含量为调配目标,利用MATLAB分别优化了牛乳脂/植物油基、羊乳脂/植物油基、猪油/植物油基和植物油基4种HMFS的最佳配方,并通过烘箱加速氧化试验比较其氧化稳定性。研究结果表明:4种HMFS与人乳脂的总相似度分别为81.91、83.43、83.18和66.65;在烘箱加速氧化过程中,4种HMFS的酸价均随时间增长呈缓慢升高趋势,最终均低于1 mg/kg;3种动物油基HMFS的过氧化值、茴香胺值和总氧化值均缓慢升高,在第21天时分别达到(0.18±0.02)~(0.32±0.01) mmol/kg、(1.6±0.0)~(3.5±0.1)和(2.93±0.12)~(4.65±0.05),而植物油基HMFS的氧化程度显著高于其他3种HMFS,最终达到(1.36±0.01) mmol/kg、22.7±0.2和28.13±0.01;相较于植物油基,动物油/植物油基HMFS与人乳脂的相似性更高,氧化稳定性更强。在HMFS中添加乳脂或猪油是提高其与人乳脂相似度、增强氧化稳定性的有效方法。

黄原胶和魔芋胶对云片糕风味和品质的影响

该文通过质构仪、电子舌、电子鼻、核磁等手段研究黄原胶、魔芋胶的添加对云片糕营养成分、理化特性、质构特性的影响。结果表明,与高脂组相比,加胶组脂肪含量和热量减少,晚期糖基化终末产物含量显著降低(P<0.05)。感官鉴定结果显示,加胶组在感官特征上优于低脂组,接近高脂组。电子舌结果显示,加胶组均使云片糕酸味显著降低(P<0.05),涩味显著升高(P<0.05);电子鼻结果显示,黄原胶组总气味优于高脂组、低脂组和魔芋胶组;经储存后,加胶组风味均变化缓慢。核磁共振发现加胶组的深层结合水显著高于高脂组(P<0.05)。扫描电镜结果表明,高脂组和低脂组云片糕内部疏松多孔,而加胶组内部结构细密紧致。脂肪替代物的添加缓解了由脂肪添加量降低而导致的云片糕硬度的降低,并使其质构特性在保存过程中更加稳定。以上结果均表明,黄原胶和魔芋胶加入后可显著降低云片糕的脂肪含量,且能模拟其口感,改善风味,具有工业化应用的潜力。

酶法制备人乳替代脂的研究进展

人乳替代脂是一类模拟母乳脂组成的结构脂质,为促进人乳替代脂的绿色高效生产,介绍了母乳脂的甘油三酯组成,对人乳替代脂的酶法制备工艺以及实际应用的研究现状进行了分析、总结和探讨,并展望了未来的研究方向。我国母乳脂中1-油酸-2-棕榈酸-3-亚油酸甘油三酯(OPL)含量最高,其次为1,3-二油酸-2-棕榈酸甘油三酯(OPO)。人乳替代脂的酶法制备工艺包括酯-酯交换法、一步酸解法、醇解-酯化两步法、两步酸解法、酯交换-酸解两步法等。提高酶的催化活性与位置选择性、抑制酰基迁移等是未来酶法制备人乳替代脂的研究方向。

丙酸酯化-叔胺化淀粉浆料的制备及其黏附性能

为改善淀粉浆料的黏附性能,以提升淀粉浆料对经纱的上浆质量,以丙酸酐(PA)为酯化剂,二甲氨基氯乙烷盐酸盐(DMC-HCl)为叔胺醚化剂,采用固定PA用量及改变DMC-HCl用量的方式,以水为介质,在弱碱性和低温条件下,对酸解淀粉(AHS)进行丙酸酯化-叔胺化处理,制备出一系列具有不同总取代度的丙酸酯化-叔胺化淀粉(PTAS)。对其进行化学结构表征、元素分析、颗粒形貌观察分析以及取代度测定,并对其与涤纶、涤/棉与棉粗纱间黏附性,以及浆液表面张力进行考察。结果表明:固定PA对AHS质量分数为4.63%、改变DMC-HCl用量为10~40 g,可制备出丙酸酯化程度为0.030、叔胺化程度为0.010~0.035的PTAS样品;化学结构表征与元素分析结合证实了PTAS的成功制备,PTAS颗粒仍保持颗粒态形貌,但部分颗粒表面产生损伤;这种复合变性能够明显改善淀粉对涤纶、棉纤维的黏附性能,提升淀粉浆液的表面活性,表现为PTAS对涤纶、涤/棉及棉3种粗纱的黏合力均明显高于AHS,表面张力明显低于后者;随着PTAS总取代度的增加,其表面张力逐渐降低、黏合力逐渐增大、对棉纤维黏附性的提升优于对涤纶纤维。

取代度对羟丙基淀粉基聚合物结构性能的影响

以6种不同取代度的羟丙基淀粉为骨架,丙烯酸为单体,过硫酸铵为引发剂,N,N′-亚甲基双丙烯酰胺为交联剂,通过溶液共聚法快速制备羟丙基淀粉接枝丙烯酸单体的高吸水聚合物,探究羟丙基化后取代度对该聚合物结构和性能的影响。通过对聚合物进行了红外光谱、X射线衍射、热重、吸水性、亚甲基蓝吸附性的分析可知,淀粉基聚合物制备的过程发生聚合反应,不是简单的物理共混过程;淀粉参与制备聚合物之后,其X射线衍射光谱图中衍射峰消失,结晶结构遭到破坏;羟丙基化后聚合物的热稳定性得到改善,相同分解温度下时,羟丙基淀粉基聚合物的质量较原淀粉基聚合物高;原淀粉和高取代度聚合物吸水性能和亚甲基蓝吸附性能比低取代度范围内制备的聚合物性能优异,所有聚合物吸水能力均大于40 g/g,重复吸收解吸3次后,吸水能力仍保持在30%以上,亚甲基蓝去除率也在17.6%以上;另外,随着盐溶液中阳离子价态的增加,所有聚合物的吸液能力均减弱,盐敏因子变大,表明聚合物对离子越敏感。羟丙基化后,淀粉基聚合物的结构和性能均发生不同程度变化。高取代度下,聚合物吸水性能和亚甲基蓝吸附性较优异,为制备各项性能更优异功能性环保型聚合物提供可能性。

巧克力用脂及其替代脂的研究热点与发展前景

巧克力的关键原料可可脂醇香丝滑、香润可口,深受消费者青睐。由于种植条件、产量、病虫害等因素导致全球可可脂供应紧缺、售价高昂,严重限制其在巧克力糖果领域的发展。目前关于可可的分布状况、进出口数据等统计信息较为分散,不利于后续评估。该文重点对2017~2022年可可的分布、产量、价格、进出口贸易等情况进行归纳梳理,结合图表分析数据趋势,使可可市场分布情况更加直观清晰,有利于可可脂产业发展。类可可脂和代可可脂的主要来源有芒果仁油、乳木果油、山竹籽油、娑罗子油、椰子油和棕榈仁油,在对其组成特征研究基础之上,进一步对巧克力替代脂国内外的应用情况进行阐述归纳。明晰当前可可脂及其替代脂在巧克力产业中实际发展概况,以期为巧克力替代脂产业的研究提供实际参考。