大豆分离蛋白的功能特性、应用及营养价值

随着现代营养学和国际食品行业的发展趋势,优质植物蛋白——大豆分离蛋白,将成为21世纪促进人类健康的主流食品。开发植物蛋白系列食品符合我国国情和长期发展战略。本文介绍了大豆分离蛋白的部分功能特性、在食品行业的发展以及其主要营养价值。     

低蛋白大米的制备方法及应用前景

低蛋白饮食是治疗慢性肾脏病的重要方法。低蛋白大米替代普通大米作为主食,可减轻慢性肾脏病患者肾脏负担,延缓病程,提高生存质量。本文对低蛋白大米的制备方法进行了综述,分别介绍了酸法、碱法、酶法、发酵法、挤压法和种植培育法制备低蛋白大米。此外,低蛋白大米的应用前景乐观,对慢性肾脏病患者的营养治疗非常有意义。     

《蛋白质与酶工程》课程实验教学改革的探索与实践

蛋白质与酶工程是生物技术专业主干课程,内容丰富、涵盖面广。在蛋白质与酶工程实验教学中通过一系列的探索和实践,构建了应用技术型的综合性实验教学体系、开放性实验教学模式与结合科学研究的实例教学的教学模式。     

Egg utilization and consumer acceptability of egg dishes prepared with commercial egg powder in rural Mkhambathini,South Africa

Eggs have a potential to alleviate protein‐energy malnutrition among rural communities. Unfortunately, eggs are perishable and most rural communities in South Africa have very limited access to effective food storage and preservation facilities. Utilization of eggs by rural households could increase if they were available in the form of egg powder, which is convenient and shelf‐stable. However, rural communities in South Africa are not familiar with egg powder and therefore it is not known whether it would be acceptable to them. The aim of the current study was to explore the utilization of eggs by rural households of Mkhambathini, South Africa, and assess the potential for using egg powder in popular egg dishes. A total of 110 household representatives completed a survey questionnaire, 50 participated in focus group discussions and 51 in sensory evaluation of egg dishes (sandwich and relish) prepared with commercial egg powder. The households perceived eggs as an important, nutritious food, but cultural beliefs, ineffective storage facilities, and limited market access restricted their utilization. Results of sensory evaluation showed that the acceptability of the egg powder dishes was similar to that of their fresh egg counterparts. Overall, the study demonstrates that there is a great potential for rural households to replace fresh egg dishes with egg powder dishes.     

可生物降解大豆蛋白材料的改性研究

为了解大豆蛋白材料发展状况、推动大豆蛋白材料工业化发展,本文简单介绍了一种可生物降解大豆蛋白材料的组成结构与性能,并详细对大豆蛋白材料的改性进行论述,同时对其发展前景进行展望。     

面筋蛋白对馒头加工品质影响的研究进展

本文介绍了小麦蛋白中面筋蛋白——醇溶蛋白和谷蛋白的研究现状,重点综述了这两种蛋白及其比例对馒头加工品质的影响,旨在探析面筋蛋白对馒头加工品质的影响机理,为更好地提高馒头加工品质提供理论基础。     

The influence of recession and income strata on consumer demand for protein sources

Though meat products are considered the primary sources of protein in the U.S., people consume a variety of protein sources including meat, fish, eggs, dairy products and beans. This study expands the typical meat demand study by including alternate protein sources. We implement state-space modelling and Bai-Perron tests to examine structural change in U.S. expenditure patterns on protein sources across pre- and post-recessionary periods. Results are integrated into a Time-Varying Almost Ideal Demand System (AIDS) including beef, pork, poultry, fish and seafood, eggs, dairy products, dried beans, and an ‘other meat’ composite. Expenditure elasticities generally become relatively more elastic post-recession for protein sources across all income quintiles, with the largest changes in beef and pork. The lowest income group exhibits the least change in own-price and in expenditure elasticities, likely an indication of already limited flexibility.     

粉浆废液中蛋白质的提取方法

本文研究了由粉浆废液中提取粗蛋白的方法,测定了粗蛋白中蛋白质、氨基酸、脂肪等成分含量。按本文所述方法处理粉浆废液,不仅可以提高产品的附加值,而且可降低对环境造成的污染,利于环保。     

血浆血栓调节蛋白检测在乳腺癌治疗与转移中的临床应用价值

为研究乳腺癌患者外周血TM 的表达水平以及与预后的关系，采用 ESISA 法测定47例乳腺癌患者、21例乳腺良性病患者和25例健康志愿者血浆 TM 水平，并评价其对乳腺癌诊断和转移的价值。结果为：乳腺癌组的TM 水平明显高于对照组、良性组（ P ＜0．01）。良性组的 TM 水平与对照组无明显差异（ P＞0．05），乳腺癌血浆 TM 水平随临床分期逐渐升高（与对照、良性、I ＋II 组比较，均P＜0．01）；术后乳腺癌组血浆TM 水平较术前有所下降，但无统计学意义（P ＞0．05）；化疗后乳腺癌组血浆TM水平较术前、术后均显著升高（P＜0．05）；术前TM升高的阳性率为66．0％，在 TM 水平升高组中，乳腺癌转移率为71．0％，在 TM 水平下降组中，乳腺癌转移率为37．5％（与升高组比较 P ＜0．01）。 TM 与乳腺癌的发展密切相关，是乳腺癌转移的重要因子，其高水平表达提示患者转移、预后差，反之提示患者近期预后良好。     

大米蛋白提取方式对幼鼠生长性能的影响

目的：探讨不同方式提取的大米蛋白对生长性能的调控效果。方法：分别给7周龄雄性Wistar幼鼠投喂粗蛋白质为20％的酪蛋白及经碱法、酶法提取的大米蛋白3w后，检测各组实验鼠生长状况、体重增加量、蛋白质功效、内脏器官（肝脏、脾脏、肾脏）重量及脏器指数。结果：大米蛋白各组实验鼠末体重、总体重增加量、蛋白质功效及肝脏、脾脏、肾脏重量均显著低于酪蛋白组（P〈O．05），但大米蛋白组幼鼠的日采食量及肝脏指数、脾脏指数、肾脏指数则与酪蛋白组差异无统计学意义（P〉0．05）。结论：提取方式是大米蛋白调控幼鼠体重及生长性能的影响因素之一。酶法提取的大米蛋白调控体重增加量效果优于碱法提取大米蛋白组。