期刊文献+
共找到1,690篇文章
< 1 2 85 >
每页显示 20 50 100
小麦麸质蛋白相关性疾病的研究进展
1
作者 闫丛阳 周霖 《食品安全质量检测学报》 CAS 2019年第7期1776-1781,共6页
小麦是主要的粮食作物,但也可引发多种过敏性疾病和自身免疫性疾病。麸质蛋白的摄入,是引起这些疾病的关键因素,麸质蛋白主要存在于小麦中,但也存在于大麦,黑麦和燕麦中。特别是小麦麸质蛋白因含有大量的非极性氨基酸和谷氨酰胺而耐胃... 小麦是主要的粮食作物,但也可引发多种过敏性疾病和自身免疫性疾病。麸质蛋白的摄入,是引起这些疾病的关键因素,麸质蛋白主要存在于小麦中,但也存在于大麦,黑麦和燕麦中。特别是小麦麸质蛋白因含有大量的非极性氨基酸和谷氨酰胺而耐胃肠道酶消化,生成使部分人群致病的毒性肽。麸质蛋白相关性疾病的全球患病率接近5%,已经严重影响了部分人群的生活质量,甚至危及生命,已成为全球性不可回避的食品安全问题之一。本文主要对麸质蛋白结构、麸质蛋白相关性疾病的发病机制、流行病学、诊断和治疗进行了概述,为小麦的安全食用提供参考。 展开更多
关键词 麸质蛋白 麸质蛋白相关性疾病 乳糜泻 小麦过敏 非乳糜泻麸质敏感性疾病 无麸质饮食
柠檬酸交联对谷朊纤维稳定性能的影响 预览
2
作者 朱小颖 温乐蛟 +2 位作者 马博谋 曹秀明 侯秀良 《应用化工》 CAS CSCD 北大核心 2019年第7期1598-1602,1607共6页
以谷朊粉为原料,利用湿法纺丝方法制备谷朊纤维,并用柠檬酸对谷朊纤维进行交联处理,制备出交联谷朊纤维。通过比较谷朊粉、谷朊纤维、交联谷朊纤维在热稳定性、水解稳定性、大分子分子量及其构象等方面的差异,分析了柠檬酸交联对谷朊纤... 以谷朊粉为原料,利用湿法纺丝方法制备谷朊纤维,并用柠檬酸对谷朊纤维进行交联处理,制备出交联谷朊纤维。通过比较谷朊粉、谷朊纤维、交联谷朊纤维在热稳定性、水解稳定性、大分子分子量及其构象等方面的差异,分析了柠檬酸交联对谷朊纤维的影响。结果表明,柠檬酸交联处理可提高谷朊大分子的分子量,改变蛋白质大分子的二级结构,从而改善了谷朊纤维的热稳定性和水解稳定性。 展开更多
关键词 谷朊 谷朊纤维 柠檬酸 交联 稳定性
在线阅读 下载PDF
使用乳酸菌和标准加工方法降低啤酒中的麸质蛋白成分
3
作者 栾春光(译) Brett F.Taubman +4 位作者 Stephan Sommer Jacob Edwards Travis Law Logan Hamm Brenton A.Frank 《中外酒业》 2019年第1期45-60,共16页
由于使用无麸质蛋白原料酿造通常无法满足特定目标,因此本研究的目的是考察不同处理方法和技术参数对麸质蛋白浓度的影响。考察的参数包括糖化温度、糖化pH、料水比、煮沸时间、澄清剂和通过不同乳酸菌对麸质蛋白降低的影响。麸质蛋白... 由于使用无麸质蛋白原料酿造通常无法满足特定目标,因此本研究的目的是考察不同处理方法和技术参数对麸质蛋白浓度的影响。考察的参数包括糖化温度、糖化pH、料水比、煮沸时间、澄清剂和通过不同乳酸菌对麸质蛋白降低的影响。麸质蛋白浓度的检测采用竞争ELISA法。研究中使用训练有素的感官评估小组来评估样本,使用不同的检测和描述分析方法对酵母和细茵组合生产的产品进行评估。结果表明,某些乳酸菌可以降低麸质蛋白到ELISA的检测限以下。其他处理方式例如煮沸时间、糖化pH、料水比可以显著的降低麸质蛋白的水平但无法降低到所需水平。另一方面,感官品评揭示出使用乳酸菌生产的啤酒无法满足消费者对于啤酒的预期,例如一些不正常的感官描述,包括汗味、泥土味和鱼腥味。然而,如果使用可控条件,乳酸菌仍然是降解啤酒中麸质蛋白的一种很有前景的处理方式。 展开更多
关键词 麸质蛋白 细菌 酸啤酒
椰子分级蛋白制备的研究 预览
4
作者 马开创 黄宏飞 +2 位作者 彭吟雪 何东平 胡传荣 《中国油脂》 CAS CSCD 北大核心 2019年第5期67-72,共6页
通过改良的Osboren法对脱脂椰子粉进行分级提取,得到清蛋白、球蛋白、醇溶蛋白和谷蛋白,并对4种椰子蛋白进行氨基酸组成分析和SDS-PAGE电泳分析。在单因素实验基础上,利用正交实验对4种椰子蛋白提取条件进行优化。结果表明,4种椰子蛋白... 通过改良的Osboren法对脱脂椰子粉进行分级提取,得到清蛋白、球蛋白、醇溶蛋白和谷蛋白,并对4种椰子蛋白进行氨基酸组成分析和SDS-PAGE电泳分析。在单因素实验基础上,利用正交实验对4种椰子蛋白提取条件进行优化。结果表明,4种椰子蛋白最佳提取工艺条件为:在液料比10∶1、提取时间4 h、提取温度50℃条件下,清蛋白提取率为49. 05%,纯度为57. 1%;在液料比10∶1、提取时间4 h、提取温度50℃条件下,球蛋白提取率为46. 65%,纯度为70. 8%;在液料比10∶1、提取时间5 h、提取温度55℃、乙醇体积分数75%条件下,醇溶蛋白提取率为18. 01%,纯度为32. 7%;在液料比10∶1、提取时间4 h、提取温度50℃、碱溶p H 10. 0条件下,谷蛋白提取率为26. 78%,纯度为70. 4%。椰子清蛋白、球蛋白和谷蛋白中谷氨酸、精氨酸和天冬氨酸的含量明显高于其他氨基酸。除了清蛋白有2条谱带相对分子质量较大,其他3种椰子蛋白相对分子质量都相对较小,整体来说椰子蛋白是一种较为优质的蛋白质。 展开更多
关键词 椰子 椰子蛋白 Osboren法 清蛋白 球蛋白 醇溶蛋白 谷蛋白
在线阅读 下载PDF
实时荧光PCR法测定婴幼儿谷类辅助食品中麸质过敏原成分
5
作者 许银叶 苏少霖 +2 位作者 许佩勤 庄俊钰 冯志强 《食品安全质量检测学报》 CAS 2019年第8期2350-2355,共6页
目的建立实时荧光PCR法检测婴幼儿谷类辅助食品中麸质过敏原成分的含量。方法样品加入淀粉酶液化后,采用试剂盒方法提取样品DNA,考察大麦Hordein基因、小麦Gliadin基因、黑麦Secl基因和燕麦Avenin基因检测方法的特异性、灵敏度和检出限... 目的建立实时荧光PCR法检测婴幼儿谷类辅助食品中麸质过敏原成分的含量。方法样品加入淀粉酶液化后,采用试剂盒方法提取样品DNA,考察大麦Hordein基因、小麦Gliadin基因、黑麦Secl基因和燕麦Avenin基因检测方法的特异性、灵敏度和检出限,幵应用于检测实际样品。结果确定了实时荧光PCR反应体系条件,各个基因的检测方法具有特异性强且灵敏度高,检出限为0.1%。结论该方法操作简便,准确率高,适用于婴幼儿谷类辅助食品中麸质成分的检测。 展开更多
关键词 麸质 过敏原 实时荧光PCR 婴幼儿谷类辅助食品
Food additives can act as triggering factors in celiac disease: Current knowledge based on a critical review of the literature 预览
6
作者 Clara Mancuso Donatella Barisani 《世界临床病例杂志》 2019年第8期917-927,共11页
Celiac disease (CeD) is an autoimmune disorder, mainly affecting the small intestine, triggered by the ingestion of gluten with the diet in subjects with a specific genetic status. The passage of gluten peptides throu... Celiac disease (CeD) is an autoimmune disorder, mainly affecting the small intestine, triggered by the ingestion of gluten with the diet in subjects with a specific genetic status. The passage of gluten peptides through the intestinal barrier, the uptake by antigen presenting cells and their presentation to T cells represent essential steps in the pathogenesis of the disease. CeD prevalence varies in different populations, but a tendency to increase has been observed in various studies in recent years. A higher amount of gluten in modern grains could explain this increased frequency, but also food processing could play a role in this phenomenon. In particular, the common use of preservatives such as nanoparticles could intervene in the pathogenesis of CeD, due to their possible effect on the integrity of the intestinal barrier, immune response or microbiota. In fact, these alterations have been reported after exposure to metal nanoparticles, which are commonly used as preservatives or to improve food texture, consistency and color. This review will focus on the interactions between several food additives and the intestine, taking into account data obtained in vitro and in vivo, and analyzing their effect in respect to the development of CeD in genetically predisposed individuals. 展开更多
关键词 CELIAC disease Food ADDITIVES Metallic nanoparticles GLUTEN INTESTINE IMMUNE system
在线阅读 免费下载
常规PCR法同时检测食品中的小麦、大麦和黑麦致敏原
7
作者 柯燕娜 葛宇 《食品安全质量检测学报》 CAS 2019年第7期1811-1815,共5页
目的建立一种常规PCR法同时检测食品中的小麦、大麦和黑麦致敏原(WBR155bp)。方法采用ClustalW软件分析小麦ω-醇溶谷蛋白、大麦醇溶谷蛋白和黑麦ω-黑麦碱的核苷酸编码序列的同源性,进而确定同源区域,用Primer Premier5.0基于同源区域... 目的建立一种常规PCR法同时检测食品中的小麦、大麦和黑麦致敏原(WBR155bp)。方法采用ClustalW软件分析小麦ω-醇溶谷蛋白、大麦醇溶谷蛋白和黑麦ω-黑麦碱的核苷酸编码序列的同源性,进而确定同源区域,用Primer Premier5.0基于同源区域设计引物。选取不同种属的植物考查所建立PCR方法的特异性。将小麦粉,大麦粉、黑麦粉与米粉混合制备谷物含量梯度为100%、10%、1.0%、0.1%、0.01%的样品,考查WBR155 bp的检出限。结果扩增产物片段<200 bp,可以检测到高度降解的DNA片段。引物WBR155bp对小麦、大麦和黑麦的检出限分别为1.0%, 0.01%和0.1%。结论该方法具有良好特异性,可用于食品中的小麦、大麦和黑麦致敏原的日常检测。 展开更多
关键词 小麦 大麦 黑麦 谷蛋白 PCR 乳糜泻
小麦发芽率对小麦品质的影响 预览
8
作者 焦志莎 武建锋 +1 位作者 贾新国 刘洋 《粮食储藏》 2019年第1期46-48,共3页
以2018年新收获小麦为试验材料,研究小麦发芽率对面筋含量、面团流动性试验、降落数值的影响,每组试验均做3次平行试验取均值。试验结果表明,发芽率高的小麦,其面筋含量、吸水量以及面团形成时间、降落数值都受到较大影响。当发芽率低... 以2018年新收获小麦为试验材料,研究小麦发芽率对面筋含量、面团流动性试验、降落数值的影响,每组试验均做3次平行试验取均值。试验结果表明,发芽率高的小麦,其面筋含量、吸水量以及面团形成时间、降落数值都受到较大影响。当发芽率低于8%时,影响不明显;发芽率高于40%以上时,影响变化也较小。 展开更多
关键词 小麦 发芽率 面筋 面团流动性 降落数值
在线阅读 免费下载
Targeted genotyping for the prediction of celiac disease autoimmunity development in patients with type 1 diabetes and their family members 预览
9
作者 Maureen M Leonard Stephanie Camhi +4 位作者 Victoria Kenyon Rebecca A Betensky Craig Sturgeon Shu Yan Alessio Fasano 《世界糖尿病杂志:英文版(电子版)》 2019年第3期189-199,共11页
BACKGROUND Patients with type 1 diabetes (T1D) and their first-degree relatives (FDRs) have an increased risk of developing celiac disease (CD) compared to the general population. This is largely explained by the shar... BACKGROUND Patients with type 1 diabetes (T1D) and their first-degree relatives (FDRs) have an increased risk of developing celiac disease (CD) compared to the general population. This is largely explained by the shared association with major histocompatibility class II human leukocyte antigen (HLA) DQ2 and/or DQ8 between the two disease states. AIM To describe the frequency of CD autoimmunity (CDA) and the distribution of HLA and haptoglobin genotypes in patients with T1D and their FDRs. Additionally, we aimed at identifying predictors associated with an increased risk of developing CDA in patients with T1D and their family members. METHODS We obtained clinical information and blood samples from 1027 participants (302 with T1D and 725 FDRs) over a five-year period. Samples were tested for autoantibodies associated with CD, HLA-DQ alleles, and haptoglobin genotype.We fit univariate and multiple logistic regression models for CDA separately for subjects with T1D and for FDRs of subjects with T1D. RESULTS Implementation of a screening program increased the frequency of CDA by 2- fold in participants with T1D and 2.8-fold in their FDRs. Multivariate analysis found that, in participants with T1D, having both DR7-DQ2 and DR4-DQ8 was associated with an increased frequency of CDA. In FDRs of T1D patients, reported CD in the family was associated with an increased frequency of CDA during screening. Haptoglobin 2 genotype was not associated with developing CDA in the multivariate analysis. CONCLUSION Patients with T1D and their FDRs have a high frequency of CDA. Carrying both DR7-DQ2 and DR4-DQ8 was associated with development of CDA in patients with T1D. 展开更多
关键词 Screening GLUTEN Diabetic COELIAC HAPTOGLOBIN Human LEUKOCYTE antigen
在线阅读 免费下载
Wheat gluten protein and its impacts on wheat processing quality
10
作者 Wujun MA Zitong YU +2 位作者 Maoyun SHE Yun ZHAO Shahidul ISLAM 《农业科学与工程前沿:英文版》 2019年第3期279-287,共9页
Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins,which are the major determinants of wheat flour the suitabilit... Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins,which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes.Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions.Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products.Disulfide bonds are formed between cysteine residues,which is the chemical bases for the physical properties of dough.Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein(UPP)and SDS-extractable polymeric protein.The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix.In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted. 展开更多
关键词 wheat GLUTEN consensus MOTIFS disulfide bonds SDS-unextractable polymeric PROTEIN GLUTENINS GLIADINS processing QUALITY storage PROTEIN
花椒籽壳蛋白与籽仁蛋白理化性质分析 预览
11
作者 文秋萍 李超 +2 位作者 徐丹萍 蔡沁玥 蒲彪 《中国油脂》 CAS CSCD 北大核心 2019年第6期50-55,共6页
以花椒籽为原料,主要研究花椒籽仁与籽壳脱脂后的基本化学成分、蛋白等电点、氨基酸组成、亚基组成以及蛋白组分等理化性质的差异。结果显示,脱脂后的花椒籽仁和籽壳中蛋白质含量分别为61. 17%、8. 54%,其蛋白等电点分别为3. 5、4. 5。... 以花椒籽为原料,主要研究花椒籽仁与籽壳脱脂后的基本化学成分、蛋白等电点、氨基酸组成、亚基组成以及蛋白组分等理化性质的差异。结果显示,脱脂后的花椒籽仁和籽壳中蛋白质含量分别为61. 17%、8. 54%,其蛋白等电点分别为3. 5、4. 5。花椒籽仁脱脂粉的氨基酸总量为43g/100 g,必需氨基酸占总量的27. 31%,籽壳脱脂粉的氨基酸总量为4. 07 g/100 g,必需氨基酸占总量的26. 78%,两者主要的氨基酸为天冬氨酸、谷氨酸和精氨酸。采用Osborne法对蛋白分类,花椒籽仁中清蛋白、球蛋白、谷蛋白、醇溶蛋白的含量分别为7. 76%、72. 06%、15. 80%、1. 22%,籽壳中相对应的蛋白含量分别为13. 12%、56. 54%、21. 45%、3. 25%。SDS-PAGE电泳分析表明:花椒籽仁粗蛋白有7个条带,相对分子质量在0~66. 200 k Da之间,籽壳粗蛋白有2个条带,相对分子质量在18. 400~35. 000 k Da之间;花椒籽仁4种蛋白组分相对分子质量较小,亚基相对分子质量分布在0~45 k Da之间,花椒籽壳4种蛋白组分分布范围较小,亚基相对分子质量分布在14. 4~35 k Da之间。 展开更多
关键词 花椒籽 Osborne分级提取 理化性质 清蛋白 球蛋白 谷蛋白 醇溶蛋白
在线阅读 下载PDF
糖在面点中的作用 预览
12
作者 孙笑雨 《现代食品》 2019年第17期98-99,共2页
糖是一种重要的供能物质,占每天所需要总热量的65%~77%,而且在烹饪中有极其重要的作用,除在热菜中作为调色调味的工具外,于面点制作中也起到了调色调味、调节面筋胀润度、调整发酵和延长保存期等重要作用。糖作为制作面点和点心的重要原... 糖是一种重要的供能物质,占每天所需要总热量的65%~77%,而且在烹饪中有极其重要的作用,除在热菜中作为调色调味的工具外,于面点制作中也起到了调色调味、调节面筋胀润度、调整发酵和延长保存期等重要作用。糖作为制作面点和点心的重要原料,能够使面团的品质得到改善,让产品的质量得到提高。 展开更多
关键词 面点 面筋 营养
在线阅读 下载PDF
以麸质蛋白为靶向的乳糜泻治疗方法研究进展
13
作者 胡雪洁 袁娟丽 +1 位作者 陈红兵 武涌 《食品安全质量检测学报》 CAS 2019年第7期1751-1756,共6页
乳糜泻(celiac disease,CD)是携带遗传易感基因人群的自身免疫疾病,其特点是摄入含麸质蛋白的小麦或大麦和黑麦产品后,小肠会受到炎症性损伤。乳糜泻患者必须终生坚持无麸质饮食,这是目前唯一有效的治疗方法。然而,严格遵守无麸质饮食... 乳糜泻(celiac disease,CD)是携带遗传易感基因人群的自身免疫疾病,其特点是摄入含麸质蛋白的小麦或大麦和黑麦产品后,小肠会受到炎症性损伤。乳糜泻患者必须终生坚持无麸质饮食,这是目前唯一有效的治疗方法。然而,严格遵守无麸质饮食是困难的,需要新的治疗方法来补充甚至替代饮食治疗。尽管迄今为止,还没有技术允许乳糜泻患者无限制地安全食用含麸质的产品,但随着对乳糜泻发病机制认识的不断深入,在无麸质饮食替代疗法方面已经取得了有希望的进展。本文综述了以麸质蛋白为靶向的乳糜泻治疗方法研究进展,如下调麦醇溶蛋白的表达、麦醇溶蛋白的隔离、谷氨酰胺残基的转酰胺化和免疫显性肽的酶解,批判性地讨论了这些治疗方法的实用性和获得的结果。 展开更多
关键词 小麦 麸质 乳糜泻 乳糜泻治疗 麦醇溶蛋白
小麦谷朊粉加工过程中镉的脱除技术研究
14
作者 谢彬 凌莉 何蓉 《粮食加工》 2019年第2期20-24,共5页
2016年夏,河南新乡小麦被曝出重金属镉含量超标高达34倍的事件,引起人们的广泛关注。在探明小麦谷朊粉加工过程中镉的迁移规律的基础上,采用酸洗面筋工艺进行除镉,考察了该工艺中酸液pH值对除镉率和谷朊粉理化功能性质的影响。结果表明... 2016年夏,河南新乡小麦被曝出重金属镉含量超标高达34倍的事件,引起人们的广泛关注。在探明小麦谷朊粉加工过程中镉的迁移规律的基础上,采用酸洗面筋工艺进行除镉,考察了该工艺中酸液pH值对除镉率和谷朊粉理化功能性质的影响。结果表明:面粉深加工过程中,68.2%的镉迁移至谷朊粉中;该工艺具有良好的除镉效果,在酸液pH为3.0时,除镉率达到66.7%,对谷朊粉的蛋白质含量几乎没有影响,除镉后样品与对照样品蛋白含量均稳定在74.6%~78.1%之间;该工艺对谷朊粉的溶解度无显著影响,持水性略有升高,乳化性显著降低但乳化稳定性有所改善;此外,除镉处理对谷朊粉的起泡性略有提高、对泡沫稳定性影响不大。 展开更多
关键词 小麦 谷朊粉 除镉率 理化功能性质
谷朊粉对面条质构及微观结构的影响
15
作者 葛珍珍 张圆圆 +2 位作者 陈淑慧 王小媛 纵伟 《食品科技》 CAS 北大核心 2019年第9期160-165,共6页
研究谷朊粉对面条的色泽、蒸煮特性、质构特性的影响,并通过扫描电子显微镜观察面条微观结构的变化,结合感官评价,以得出最优添加量。结果表明:添加谷朊粉会降低面条的亮度;面条的硬度和咀嚼性随谷朊粉的添加而增大,分别从8746.22 g、0... 研究谷朊粉对面条的色泽、蒸煮特性、质构特性的影响,并通过扫描电子显微镜观察面条微观结构的变化,结合感官评价,以得出最优添加量。结果表明:添加谷朊粉会降低面条的亮度;面条的硬度和咀嚼性随谷朊粉的添加而增大,分别从8746.22 g、0.79上升到10803.26 g、0.92,当谷朊粉的添加量≥1%时,面条的回复性无显著变化(P>0.05),相比于1%和4%的谷朊粉添加量,2%的添加量使面条的弹性、胶着性、黏聚性下降;SEM图显示适当添加谷朊粉可以改善面条的均一性,而4%的添加量使面条内部结构出现断裂;另外,谷朊粉的添加量为1%时,感官评价最优。 展开更多
关键词 谷朊粉 面条 质构特性 微观结构 感官评价
面制品制作过程中蛋白质的行为及作用
16
作者 张莹莹 陈园园 郭兴凤 《粮食加工》 2019年第1期9-14,共6页
以小麦为原料生产的面制品是我国居民主要的日常主食之一,其中所含的植物蛋白也是日常膳食中蛋白质的主要来源。小麦蛋白是面团的主要结构组分,对面团特性具有重要影响。对小麦粉中蛋白质组分、和面与发酵过程中面团蛋白质的结构和组成... 以小麦为原料生产的面制品是我国居民主要的日常主食之一,其中所含的植物蛋白也是日常膳食中蛋白质的主要来源。小麦蛋白是面团的主要结构组分,对面团特性具有重要影响。对小麦粉中蛋白质组分、和面与发酵过程中面团蛋白质的结构和组成变化,以及添加非小麦蛋白后面团性能的变化及其对面制品的品质影响进行了归纳总结,以期为面制品的品质改良和开发提供理论参考。 展开更多
关键词 面筋蛋白 麦谷蛋白 麦醇溶蛋白 非小麦蛋白 面团
不同和面机的和面效果分析 预览
17
作者 刘长虹 杜云豪 +2 位作者 王录通 王远辉 张煌 《食品研究与开发》 CAS 北大核心 2019年第8期220-224,共5页
使用HM-790立式单轴调速型、HWH-25卧式型、SZH-20双驱双动型、SM-25双驱双动型4种和面机进行试验,测定面团的水分均匀性、面筋指数和湿面筋含量3个指标来证明不同和面机的和面效果。结果表明,在一定范围内转速越快,面团水分分布越快均... 使用HM-790立式单轴调速型、HWH-25卧式型、SZH-20双驱双动型、SM-25双驱双动型4种和面机进行试验,测定面团的水分均匀性、面筋指数和湿面筋含量3个指标来证明不同和面机的和面效果。结果表明,在一定范围内转速越快,面团水分分布越快均匀,且双驱双动型和面机性能优于其他和面机;转速过高时前期水分分散速度反而较慢,后期分散迅速;总体趋势为和面机搅拌速度越快,面筋含量达到最大值的时间越短,达到最大值后下降的速度越快;可调速搅拌机的试验证明:中速与高速面筋形成的速度基本一样,但中速搅拌的面筋含量下降速率为-0.143,较慢速的-0.252和快速搅拌的-0.273要慢得多;面筋指数与面筋含量变化规律大致相同。综合考虑各因素,双驱双动型和面机性能明显优于单轴立式调速型和面机以及卧式和面机,且和面机的中速搅拌对于馒头面团调制最为合适。 展开更多
关键词 和面机 搅拌 馒头面团 水分均匀性 面筋
在线阅读 下载PDF
Extra-intestinal manifestations of non-celiac gluten sensitivity:an expanding paradigm 预览
18
作者 Giuseppe Losurdo Mariabeatrice Principi +4 位作者 Andrea Iannone Annacinzia Amoruso Enzo Ierardi Alfredo Di Leo Michele Barone 《世界胃肠病学杂志:英文版》 SCIE CAS 2018年第14期1521-1530,共10页
Non celiac gluten sensitivity(NCGS)is a syndrome characterized by a cohort of symptoms related to the ingestion of gluten-containing food in subjects who are not affected by celiac disease(CD)or wheat allergy.The poss... Non celiac gluten sensitivity(NCGS)is a syndrome characterized by a cohort of symptoms related to the ingestion of gluten-containing food in subjects who are not affected by celiac disease(CD)or wheat allergy.The possibility of systemic manifestations in this condition has been suggested by some reports.In most cases they are characterized by vague symptoms such as‘foggy mind’,headache,fatigue,joint and muscle pain,leg or arm numbness even if more specific complaints have been described.NCGS has an immune-related background.Indeed there is a strong evidence that a selective activation of innate immunity may be the trigger for NCGS inflammatory response.The most commonly autoimmune disorders associated to NCGS are Hashimoto thyroiditis,dermatitis herpetiformis,psoriasis and rheumatologic diseases.The predominance of Hashimoto thyroiditis represents an interesting finding,since it has been indirectly confirmed by an Italian study,showing that autoimmune thyroid disease is a risk factor for the evolution towards NCGS in a group of patients with minimal duodenal inflammation.On these bases,an autoimmune stigma in NCGS is strongly supported;it could be a characteristic feature that could help the diagnosis and be simultaneously managed.A possible neurological involvement has been underlined by NCGS association with gluten ataxia,gluten neuropathy and gluten encephalopathy.NCGS patients may show even psychiatric diseases such as depression,anxiety and psychosis.Finally,a link with functional disorders(irritable bowel syndrome and fibromyalgia)is a topic under discussion.In conclusion,the novelty of this matter has generated an expansion of literature data with the unavoidable consequence that some reports are often based on low levels of evidence.Therefore,only studies performed on large samples with the inclusion of control groups will be able to clearly establish whether the large information from the literature regarding extra-intestinal NCGS manifestations could be supported by evidence-based agreements. 展开更多
关键词 Non CELIAC GLUTEN sensitivity CELIAC disease GLUTEN GLUTEN ATAXIA autoimmunity gluten-related disorders THYROIDITIS extra-intestinal
在线阅读 免费下载
Molecular genetic and genomic analysis of wheat milling and end-use traits in China: Progress and perspectives 预览
19
作者 Daowen Wang Kunpu Zhang +4 位作者 Lingli Dong Zhenying Dong Yiwen Li Abrar Hussain Huijie Zhai 《作物学报:英文版》 CAS CSCD 2018年第1期68-81,共14页
Wheat is the most widely cultivated staple food crop, and multiple types of food derivatives are processed and consumed globally.Wheat grain quality (WGQ) is central to food processing and nutritional value, and is a ... Wheat is the most widely cultivated staple food crop, and multiple types of food derivatives are processed and consumed globally.Wheat grain quality (WGQ) is central to food processing and nutritional value, and is a decisive factor for consumer acceptance and commercial value ofwheat cultivars.Hence, improvement inWGQtraits is top priority for both conventional and molecular wheat breeding. In this review we will focus on two important WGQ traits, grain milling and end-use, and will summarize recent progress in China. Chinese scientists have invested substantial effort inmolecular genetic and genomic analysis of these traits and their effects on end-use properties. The insights and resources generated have contributed to the understanding and improvement of these traits. As high-quality genomics information and powerful genome engineering tools are becoming available for wheat, more fundamental breakthroughs in dissecting the molecular and genomic basis ofWGQ are expected. China will strive to make further significant contributions to the study and improvement ofWGQ in the genomics era. 展开更多
关键词 GENOMICS GLUTEN protein GRAIN hardness PUROINDOLINE Wheat GRAIN quality
在线阅读 免费下载
Development of an in vitro protein digestibility assay mimicking the chicken digestive tract
20
作者 Dervan D.S.L.Bryan Dawn A.Abbott Henry L.Classen 《动物营养:英文版》 2018年第4期401-409,共9页
It is difficult to obtain in vivo digestion kinetics data of high protein ingredients using chickens. Collecting kinetics data requires repeated sampling of digesta from the small intestine during the digestion proces... It is difficult to obtain in vivo digestion kinetics data of high protein ingredients using chickens. Collecting kinetics data requires repeated sampling of digesta from the small intestine during the digestion process,which is not easily accomplished due to the anatomical structure of chicken digestive tract. An in vitro technique is proposed for measuring the digestion kinetics of protein sources fed to chickens. The method has a 30 min gastric and 3 h intestinal phase. Five hundred milligram crude protein(CP)equivalent of each meal sample(CP = % N × 6.25) was digested with pepsin(28,260 units) in 50 m L polyethylene centrifuge tubes for 30 min in a shaking water bath(150 strokes/min;30 mm stroke length)at 41C. The 6.5 mL pancreatin was selected as the enzyme concentration for the intestinal phase, during which time 500 m L aliquots were collected at 0, 15, 30, 45, 60, 90, 120, 150, 180 and 240 min. Samples were diluted 1:820 with HCl and sodium acetate buffer, and then mixed with ninhydrin reagent(2:1) at100 ± 2C for 15 min and spectrometric readings taken at 568 nm. To validate the assay, 5 replications of soybean meal(SBM), corn gluten meal(CGM), corn distillers dried grains with solubles(CDDGS), porcine meal(PCM), fish meal(FM) and casein(CA) were digested. The digestion data were modeled with PROC NLIN procedure, and the intra coefficient of variation(CV) assessed using PROC MEANS of SAS 9.4. The digestion values at 180 min were SBM 95 ± 4, FM 93 ± 3, PCM 68 ± 4, CGM 82 ± 3 and CDDGS 70 ± 2.Intra CV for SBM, CGM, CDDGS, PCM and FM were 5%, 5%, 12%, 10% and 2%, respectively. The estimated fractional digestion rates for SBM, CGM, CDDGS, FM and PCM were 0.023, 0.013, 0.009, 0.024 and 0.013,respectively. In conclusion, the proposed in vitro technique estimated the rate and extent of the digestion of CP for the meals with low intra CV. 展开更多
关键词 Protein DIGESTION rate Soybean MEAL CORN GLUTEN MEAL CORN distillers DRIED grains with solubles Fish MEAL PORCINE MEAL
上一页 1 2 85 下一页 到第
使用帮助 返回顶部 意见反馈