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
Chronic kidney disease (CKD) is a common health problem worldwide. CKD staging or classification, together with patients’ prognosis and treatment plan depend on the patients’ kidney function which is assessed by mea...Chronic kidney disease (CKD) is a common health problem worldwide. CKD staging or classification, together with patients’ prognosis and treatment plan depend on the patients’ kidney function which is assessed by measurement of glomerular filtration rate (GFR). Estimated GFR can be obtained using serum or plasma creatinine as a main variable in equations or formulae such as Cockcroft-Gault equation, MDRD equation (Modification of Diet in Renal Disease), the Schwartz and Counahan-Barratt formulae. These equations, though widely accepted, still have to be adjusted or validated among different groups of patients according to the variation in some factors such as race, diet, and genetic heterogenicity. Diet, especially the high protein load, can affect GFR representing the renal functional reserve. A high protein diet can cause an increase in GFR that lasts for many hours. Long-term consumption of vegetarian diet which is low in protein and contains only protein from plant sources can cause a low baseline GFR while the renal functional reserve is still preserved. This paper aims to remind of the role of protein diet effect on GFR measurement especially when assessing the renal function in vegetarians or individuals on long-term low-protein intake.展开更多
该研究以魔芋葡甘聚糖(konjac glucomannan,KGM)和大豆分离蛋白(soybean protein isolate,SPI)的复合凝胶为研究对象,探讨辣椒红色素的添加量对KGM-SPI复合凝胶性质的影响。结果表明,当辣椒红色素添加量为0.20%(质量分数)时,复合凝胶的...该研究以魔芋葡甘聚糖(konjac glucomannan,KGM)和大豆分离蛋白(soybean protein isolate,SPI)的复合凝胶为研究对象,探讨辣椒红色素的添加量对KGM-SPI复合凝胶性质的影响。结果表明,当辣椒红色素添加量为0.20%(质量分数)时,复合凝胶的各指标达到稳定,此时KGM-SPI复合凝胶色度的L值、a值、b值分别为对照组的78%、8倍、3倍;与对照组相比,凝胶的持水力、硬度、咀嚼性和胶黏性分别降低了1.74%、20.30%、15.79%和16.50%(P<0.05)。微观表征结果表明,该色素会通过改变氢键作用力等非共价键结合破坏KGM-SPI凝胶的网络结构,降低其热稳定性,当色素添加量为0%~0.20%时,随着色素添加量的增加,破坏的程度增大,在添加量为0.20%~0.30%时,体系的微观结构不再发生变化。综上,辣椒红色素可以作为理想的着色剂应用于KGM-SPI凝胶体系,在生产中应根据产品实际性质控制用量。展开更多
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。
文摘Chronic kidney disease (CKD) is a common health problem worldwide. CKD staging or classification, together with patients’ prognosis and treatment plan depend on the patients’ kidney function which is assessed by measurement of glomerular filtration rate (GFR). Estimated GFR can be obtained using serum or plasma creatinine as a main variable in equations or formulae such as Cockcroft-Gault equation, MDRD equation (Modification of Diet in Renal Disease), the Schwartz and Counahan-Barratt formulae. These equations, though widely accepted, still have to be adjusted or validated among different groups of patients according to the variation in some factors such as race, diet, and genetic heterogenicity. Diet, especially the high protein load, can affect GFR representing the renal functional reserve. A high protein diet can cause an increase in GFR that lasts for many hours. Long-term consumption of vegetarian diet which is low in protein and contains only protein from plant sources can cause a low baseline GFR while the renal functional reserve is still preserved. This paper aims to remind of the role of protein diet effect on GFR measurement especially when assessing the renal function in vegetarians or individuals on long-term low-protein intake.
文摘该研究以魔芋葡甘聚糖(konjac glucomannan,KGM)和大豆分离蛋白(soybean protein isolate,SPI)的复合凝胶为研究对象,探讨辣椒红色素的添加量对KGM-SPI复合凝胶性质的影响。结果表明,当辣椒红色素添加量为0.20%(质量分数)时,复合凝胶的各指标达到稳定,此时KGM-SPI复合凝胶色度的L值、a值、b值分别为对照组的78%、8倍、3倍;与对照组相比,凝胶的持水力、硬度、咀嚼性和胶黏性分别降低了1.74%、20.30%、15.79%和16.50%(P<0.05)。微观表征结果表明,该色素会通过改变氢键作用力等非共价键结合破坏KGM-SPI凝胶的网络结构,降低其热稳定性,当色素添加量为0%~0.20%时,随着色素添加量的增加,破坏的程度增大,在添加量为0.20%~0.30%时,体系的微观结构不再发生变化。综上,辣椒红色素可以作为理想的着色剂应用于KGM-SPI凝胶体系,在生产中应根据产品实际性质控制用量。
