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改性茯苓面条的制备及其免疫增强功能 预览

Preparation of the Modified Poriacocos Noodles and Its Immune Enhancement
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摘要 多糖是茯苓主要功能成分之一,由于茯苓多糖高分子量,人体吸收利用率低。将茯苓粉按料液比1:10加入5%冰乙酸,120℃酸解120 min,用碳酸钙粉末调pH值至中性,再用3倍体积95%乙醇沉淀。取沉淀干燥、粉碎制备改性茯苓粉。将改性茯苓粉、高筋面粉、土豆粉、食用碱、蜂蜜和复合磷酸盐分别按9.1%、70.9%、18.2%、0.9%、0.45%和0.45%的添加量加工制备成改性茯苓面条,并饲喂小鼠观察免疫增强作用。改性茯苓面条口感较佳,且有特殊芳香味,对小鼠脾脏T、B淋巴细胞诱导增殖活性较高,表明改性茯苓面条中的β-葡聚糖易被吸收利用,促进T、B淋巴细胞发育与增殖,增强机体免疫功能。 Polysaccharide is one of the main functional components of Poriacocos.Because of its high molecular weight,the absorption and utilization rates of pachyman are relatively low.Poriacocos powder was added with 5%acetic acid at 10%volume ratio,and followed with acid hydrolysis at 120℃for 120 min,and then adjusted pH to neutral value with calcium carbonate powder.95%ethanol of 3 times volume was added into acidolysis solution to precipitate the modified pachyman.Modified Poriacocos noodles were prepared by adding 9.1%,70.9%,18.2%,0.9%,0.45%and 0.45%of dried modified pachyman powder,high gluten flour,potato powder,edible alkali,honey and compound phosphate respectively.The immune enhancement effect was observed by feeding mice with the modified Poriacocos noodles.The modified Poriacocos noodles with good taste and special fragrance had significant activity of inducing proliferations of T and B lymphocyte in mice spleen.It was showed that theβ-glucan in the modified pachyman noodles was easily absorbed and utilized,which promoted the developments and proliferations of T and B lymphocyte,and enhanced the immune function of the human body.
作者 吴环 陈远德 肖青青 陈群 廖红 任雪晴 杜军华 WU Huan;CHEN Yuan-de;XIAO Qing-qing;CHEN Qun;LIAO Hong;REN Xue-qing;DU Jun-hua(School of Biology Food and Environment,Hefei University,Hefei 230601,China;Defeng Bacteriology Co.Ltd.,Chizhou City,247200,Anhui;Life Science School,Qinghai Normal University,Xining 810008,China)
出处 《合肥学院学报(综合版)》 2019年第5期47-50,共4页 Journal of Hefei University:Comprehensive ED
基金 安徽省重点研究与开发计划项目(1804a0802224) 安徽省自然科学基金项目(1608085QD85) 青海省科技计划项目(2018-ZJ-790)资助。
关键词 茯苓面条 改性茯苓多糖 多糖酸水解 感官评价 免疫增强 Poriacocos noodles Modified pachyman Polysaccharide acidolysis Sensory evaluation Immune enhancement
作者简介 吴环(1978—),女,安徽寿县人,硕士,合肥学院生物食品与环境学院实验师,从事食药用菌栽培和深加工研究;通讯作者:陈群(1969—),男,安徽寿县人,合肥学院生物食品与环境学院教授,博士,主要从事食药用菌深加工和质量安全研究。
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