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Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine 短乳杆菌鸟氨酸转氨基甲酰基酶的克隆纯化及其在调节黄酒中氨基甲酸乙酯形成中的应用
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-08-23 DOI: 10.25177/JFST.5.5.RA.10665
Jin Chengyu, H. Wendi, Dionne-Debra Mazvita, Anthony Putera Setiawan, Sift Desk Journals Open Access Journals
It was studied that ornithine transcarbamoylase played important roles in ethyl carbamate (EC) formation. Ornithine transcarbamoylase (OTCase) can degrade citrulline, a precursor of EC, through arginine deiminase pathway. Therefore, they are generally added to regulate EC catabolism in rice wine fermentation. In this work, OTCase were added in different concentration and ferment time. It turned out addition of OTCase could reduce EC to some extent, especially for low concentration enzyme addition and mid-stage addition time. Furthermore, the production of amino acids, volatile flavor compounds and sense of taste were not markedly affected. The discoveries reveal that EC can be reduced by supplying OTCase while rice wine leavening.
研究了鸟氨酸转氨基甲酰基酶在氨基甲酸乙酯(EC)形成过程中起重要作用。鸟氨酸转氨基甲酰基酶(OTCase)可通过精氨酸脱亚胺酶途径降解EC的前体瓜氨酸。因此,在米酒发酵过程中,通常添加它们来调节EC的分解代谢。本实验以不同浓度和不同发酵时间加入OTCase。结果表明,添加OTCase可以在一定程度上降低EC,特别是在低浓度酶加和中期酶加时间下。此外,氨基酸、挥发性风味化合物和味觉的产生没有明显的影响。研究结果表明,在米酒发酵过程中,加入异氰酸盐可以降低乳酸菌的含量。
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引用次数: 0
Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine 酵母来源对雨树酒挥发性成分及感官特性的影响
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-08-23 DOI: 10.25177/JFST.5.4.RA.10662
Uzoukwu Anthonia.E, Ubbaonu Collins.N., N. Justina, Ogueke, C. Chika, Chukwu, N. Micheal, Sift Desk Journals Open Access Journals
Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs) and sensory properties were investigated. Triplicate data obtained were subjected to OneWay ANOVA using SPSS software version 21.Mean values and Fisher’s Least Significant Difference (LSD) were determined for the separation of the means at (p≤0.05). Results: Isoamylalcohol (140.25-165.58μg/L), 1-propanol (133.53-153.32μg/L), methanol (58.57-66.65μg/L), ethylacetate (43.36-52.25μg/L) and ethylhexanoate (20.54-32.59μg/L) were the major congeners in the most accepted wine samples. Ethylhexanoate and isoamyl acetate with odour OAVs of 6517 and 482 respectively contributed highly to the aroma of the wine samples. The samples fermented with inherent yeast or brewer’s yeast produced higher concentrations of volatile compounds, odour activity values and were very much liked (8) as the commercial wine (control) and significantly (p≤0.05) different from the other two. Conclusion: The source of yeast influenced the volatile composition and sensory properties of Samanea saman wine. Since the inherent yeast compared favorably with brewer’s yeast and even better than baker’s yeast, it can be utilized industrially as alternative to commercial yeasts. The Samanea saman pulp can be used as alternative source of sugar in food industry.
背景:雨树是公园中常用的观赏植物。成熟的豆荚通常在结果季节散落在树的周围。由于它的香气和香甜的果肉,动物和儿童被吸引来吃豆荚。含糖果肉在食品工业尤其是葡萄酒生产中没有得到最佳利用。目的:以不同来源的酿酒酵母为原料,对沙曼果肉进行发酵,研究其对酒的挥发性成分和感官特性的影响。方法:以去籽豆荚(果肉)为原料,用从果肉(固有)中分离的酿酒酵母、啤酒酵母、面包酵母发酵,不进行发酵剂培养,制备Samnea saman酒。研究了其挥发性成分、气味活性值(OAVs)和感官特性。获得的三份数据使用SPSS软件版本21进行单向方差分析。采用均值和Fisher最小显著性差异(LSD)进行均值分离(p≤0.05)。结果:异戊醇(140.25 ~ 165.58μg/L)、1-丙醇(133.53 ~ 153.32μg/L)、甲醇(58.57 ~ 66.65μg/L)、乙酸乙酯(43.36 ~ 52.25μg/L)和己酸乙酯(20.54 ~ 32.59μg/L)是接受度最高的酒样中主要的同系物。气味oav分别为6517和482的己酸乙酯和乙酸异戊酯对葡萄酒样品的香气贡献很大。用天然酵母或啤酒酵母发酵的样品产生了更高浓度的挥发性化合物和气味活性值,与商业葡萄酒(对照)非常相似(8),与其他两种葡萄酒显著(p≤0.05)不同。结论:酵母的来源影响沙曼酒的挥发性成分和感官特性。由于固有酵母优于啤酒酵母,甚至优于面包酵母,因此它可以在工业上用作商业酵母的替代品。沙曼果浆可作为食品工业中糖的替代原料。
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引用次数: 0
Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots 用甜菜根和胡萝卜着色的乳清酒的理化、微生物和感官特性的评价
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-06-04 DOI: 10.25177/JFST.5.3.RA.10632
Njoya Moyouwou Amadou, Sonchieu Jean, Nain Caroline Waingeh, Semi Aphonsius Yam, Sift Desk Journals Open Access Journals
The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.
对甜菜根和胡萝卜彩色乳清酒的理化、微生物和感官特性进行了研究。以0%的添加量制备乳清酒A、B、C、D四种样品;10% (V/V)甜菜根汁;胡萝卜汁5% (V/V),甜菜根汁5% (V/V),胡萝卜汁10% (V/V)。在初发酵(07 d)期间,每天测定糖含量、酒精含量、pH值和可滴定酸度。熟化21天后,对酒样进行理化分析(pH;可滴定酸度;干物质、糖、酒精和灰分含量)、微生物分析(细菌总数、大肠菌群总数、大肠杆菌、酵母和霉菌数量)和感官评价(颜色、清晰度、香气、味道、酒精燃烧、后味和总体可接受性)。结果表明,在乳清酒初发酵过程中,染色对各项参数没有影响。染色对pH值无影响(p > 0.05);可滴定酸度;乳清酒的干物质、糖和酒精含量。胡萝卜汁降低了灰分含量。单独使用甜菜根汁或与胡萝卜汁联合使用时,酵母和霉菌数量减少(p小于0.05)。着色剂对乳清酒的颜色、透明度、香气/气味、口感和酒精燃烧度均无显著影响(p > 0.05)。在10%时,胡萝卜汁在味觉欣赏和总体可接受性后增加(p小于0.05);与商业红酒相比,在清晰度、酒精燃烧度和总体可接受度方面具有高(p小于0.05)和相似(p < 0.05)的评价。因此,建议使用胡萝卜汁掺入10% (V/V)的乳清酒。
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引用次数: 0
Putative Allergens Identified in Mango (Mangifera indica Linn) Leaf and Fruit with Transcriptome Analysis 用转录组分析鉴定芒果叶片和果实中可能的过敏原
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-05-17 DOI: 10.25177/jfst.5.2.ra.10636
Huiqing Yan, Xiaolong Huang, Zongmin Wu, Yin Yi, Sift Desk Journals Open Access Journals
Some allergens have previously been identified in mango (Mangifera indica Linn), including profilins, Bet v 1like proteins and chitinase. In this paper, we identified the deepest investigation of mango potential allergens using high-throughput Illumina sequencing. RNA-Seq generated 11,751,123 contigs that were assembled into 99,328 unigenes with 16,848 unigenes of >1000 bp. A total of 230,242 unigenes were annotated using public protein databases, with a cut-off E-value above 10, of which 27,295, 46,030, 24,227 and 14,023 unigenes were assigned to gene ontology terms, Nr, Swiss-Prot and clusters of orthologous groups, respectively. A total of 66 potential allergen genes were identified, and their relative expressions were evaluated using Illumina RNA-Seq technology. Allergens mainly belonged to pollen allergen, pathogenesis-related protein Bet v I family and NADPH-dependent FMN reductase. We selected c61327.graph_c0, highly expressed in fruit and annotated as Pollen Ole e 1, was used as a template to obtain homologous protein structure in the RCSB PDB bank (PDB: 4z8w). We over-expressed and purified c61327.graph_c0, which could bind to human IgE by immunoblotting
以前在芒果(Mangifera indica Linn)中发现了一些过敏原,包括侧链蛋白、betv - 1样蛋白和几丁质酶。在本文中,我们使用高通量Illumina测序对芒果潜在过敏原进行了最深入的研究。RNA-Seq共生成11,751,123个contigs,这些contigs被组装成99,328个unigenes,其中16,848个unigenes >1000 bp。共有230242条unigenes被公共蛋白数据库注释,截止e值大于10,其中27295条、46030条、24227条和14023条unigenes被归属于基因本体术语、Nr、Swiss-Prot和同源基团簇。共鉴定出66个潜在过敏原基因,利用Illumina RNA-Seq技术对其相对表达进行分析。过敏原主要属于花粉过敏原、致病相关蛋白betv I家族和nadph依赖性FMN还原酶。我们选择了c61327。以高表达的graph_c0为模板,在RCSB PDB库(PDB: 4z8w)中获得同源蛋白结构。我们过表达并纯化了c61327。graph_c0,通过免疫印迹可以与人IgE结合
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引用次数: 2
An Extended Taxonomic Profile and Metabolic Potential Analysis of Pulque Microbial Community Using Metagenomics 基于宏基因组学的Pulque微生物群落扩展分类和代谢潜力分析
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-04-29 DOI: 10.25177/jfst.5.2.ra.10637
A. L. Munguía, Alejandra Escobar-Zepeda, Juan J. Montor, C. Olvera, A. Sánchez-Flores, A. López-Munguía, Sift Desk Journals Open Access Journals
Background: Pulque is one of the most important fermented beverages issued from the Mesoamerican past, rich in culture and tradition, as well as nutritional and physiological properties. A particular bacterial population plays a key role in the production of compounds related to pulque’s flavor and texture, as well as in its functional properties. Methods: Using a whole metagenome sequencing approach, we characterized the bacterial population present in pulque with high taxonomic resolution so that the description is made at species level. Results: From metagenomic information, we analyzed the potential metabolically related nutritional and sensory compounds. Species from the Sphingomonadaceae and Bartonellaceaeare family, are reorted in pulque for the first time, associated with potential probiotics. Enzymes involved in metabolic pathways of vitamins are identified, in agreement with previous reports regarding its presence in pulque. We also describe Glycosyl Hydrolase functional domains, related to the synthesis of polysaccharides, typical soluble products. Conclusion: These results contribute to increase the knowledge of the traditional fermented products and to the history of this emblematic drink of the Mesoamerican culture.These metagenomic reservoir represents a great biotechnological potential for the food industry.
背景:Pulque是中美洲历史上最重要的发酵饮料之一,具有丰富的文化和传统,以及营养和生理特性。一种特殊的细菌种群在与pulque的风味和质地以及功能特性相关的化合物的产生中起着关键作用。方法:采用全宏基因组测序方法,以高分类学分辨率对pulque中存在的细菌种群进行表征,以便在物种水平上进行描述。结果:从宏基因组信息中,我们分析了潜在的代谢相关的营养和感觉化合物。在pulque中首次报道了鞘蒙菌科和巴尔通菌科的物种,它们与潜在的益生菌有关。已鉴定出参与维生素代谢途径的酶,与先前关于其在pulque中的存在的报道一致。我们还描述了糖基水解酶的功能域,与多糖的合成有关,典型的可溶性产物。结论:这些结果有助于增加对传统发酵产品的了解,并有助于了解这种中美洲文化标志性饮料的历史。这些宏基因组库为食品工业提供了巨大的生物技术潜力。
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引用次数: 6
Genome-wide characterization of Rice Black Streaked Dwarf Virus-responsive genes in rice 水稻黑条矮缩病毒应答基因的全基因组鉴定
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-04-18 DOI: 10.25177/JFST.5.2.RA.615
Wei Liu, Zhen Li, Qingguo Wang, J. Pan, Pengfei Wang, Gui-quan Zhang, L. Yang, F. Yao, Sift Desk Journals Open Access Journals
Background: Rice black streaked dwarf virus (RBSDV) is an important pathogen disease in rice and gramineous planting regions all over the world. The major phenotypes of RBSDV infected rice were dwarf with dark green leaves, which generally resulted in seriously loss of yield. The RBSDV known so far is preoperatively transmitted to rice in a persistent manner by small brown planthopper (SBPH), instead of transmitting to offspring through ovary. Results: To identify RBSDV responsive genes and to explore and clarify the molecular mechanisms involved in plantvirus interaction, digital gene expression profile (DGE) analysis was performed by high-throughput sequencing using wildtype (WT) and RBSDV infected rice leaves (IRL) as materials. A total of 165,975 and 165,940 unique tags were obtained in IRL and WT libraries, respectively. In comparison with the control, 896 differentially expressed genes (DEGs) were obtained, of which 500 DEGs were up regulated and 396 DEGs were down regulated. Functional analysis showed that DEGs mainly classified into10 groups, including metabolism, stress pathogen and defense, signal transduction, Transporter, transcription and post-transcription, cell structure and division etc. To further validate reliability and authenticity of the data, 10 DEGs were randomly picked and Real-time RT-PCR was carried out, and the expression trends of 7 genes were in line with the RNA-seq results. By searching the RBSDV related miRNA database of rice, 10 targeted genes of 6 significantly changed miRNAs were also identified in these DEGs. Conclusions: The data derived from RNA-seq were valid and credible. Through this research, a series of candidate RBSDV-responsive genes were obtained, and special signal transduction and metabolism pathways were built and pulled out in rice. This study provided further insight into the molecular mechanisms during compatible and incompatible interactions between viruses and their host plants. Copy rights: © This is an Open access article distributed under the terms of International License. Genome-wide characterization of Rice Black Streaked Dwarf Virus-responsive genes in rice Journal of Food Science & Technology (ISSN: 2472-6419) DOI: 10.25177/JFST.5.2.RA.615 Research
背景:水稻黑条矮缩病毒(Rice black stripes dwarf virus, RBSDV)是发生在世界各地水稻和禾草种植区的重要病原菌。侵染RBSDV的水稻主要表型为矮化,叶片深绿色,普遍造成严重的产量损失。目前已知的RBSDV是术前通过小褐飞虱(SBPH)持续传播到水稻,而不是通过卵巢传播给后代。结果:以野生型(WT)和RBSDV侵染水稻叶片(IRL)为材料,采用高通量测序技术进行了数字基因表达谱(DGE)分析,以鉴定RBSDV应答基因,探索和阐明植物与病毒相互作用的分子机制。在IRL和WT库中分别获得了165,975和165,940个唯一标签。与对照相比,共获得896个差异表达基因,其中上调500个,下调396个。功能分析表明,DEGs主要分为代谢、应激病原与防御、信号转导、转运体、转录与后转录、细胞结构与分裂等10个类群。为了进一步验证数据的可靠性和真实性,随机选取10个deg进行Real-time RT-PCR,其中7个基因的表达趋势与RNA-seq结果一致。通过检索水稻RBSDV相关miRNA数据库,在这些DEGs中还鉴定出6个显著变化的miRNA中的10个靶基因。结论:RNA-seq数据有效、可信。通过本研究,获得了一系列rbsdv候选响应基因,并在水稻中构建和提取了特殊的信号转导和代谢途径。该研究进一步揭示了病毒与寄主植物亲和和不亲和相互作用的分子机制。版权:©这是一篇根据国际许可条款发布的开放获取文章。水稻黑条矮缩病毒应答基因的全基因组鉴定。食品科学与技术杂志(ISSN: 2472-6419) DOI: 10.25177/JFST.5.2.RA.615研究
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引用次数: 1
Phenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit 十种亚马逊外来水果的酚类成分、抗氧化能力和抗增殖活性
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-04-15 DOI: 10.25177/jfst.5.2.ra.10617
Marty Jean Louis, Magda Becker, G. Catanante, Inés Mármol, M. Rodríguez-Yoldi, R. Mishra, Sergio Barbosa, O. Núñez, G. Nunes, J. Marty, Sift Desk Journals Open Access Journals
The socioeconomic, cultural, therapeutic, and nutritional potential of Amazonian fruits has been limited due to the scarce information about its phytochemical profile. The aim of this study was to determine the total phenolic content profiles by Folin colorimetric miniaturized assay, the identification of phenolic compounds by UHPLCHRMS, the antioxidant capacity by DPPH, ABTS, and NBT assays, as well as, the antiproliferative activity by sulforhodamine B assay of extracts obtained from ten native fruits to the Amazon region, some of these consumed especially by indigenous population. A strong positive correlation between the content of total phenolic compounds and antioxidant capacity was demonstrated. The antiproliferative activities against Caco-2 cell line didn‘t necessarily be associated with a high antioxidant capacity and the total phenolic concentration, possibly, qualitative and quantitative differences in phenolic composition of these fruits influenced the antiproliferative activities. This research presented, for the first time, important characteristics of Amazon exotic fruits.
由于缺乏关于其植物化学特征的信息,亚马逊水果的社会经济、文化、治疗和营养潜力受到限制。本研究的目的是用Folin比色法测定总酚含量,用UHPLCHRMS鉴定酚类化合物,用DPPH、ABTS和NBT测定抗氧化能力,以及用硫磺胺B测定亚马逊地区10种本地水果提取物的抗增殖活性,其中一些是土著居民特别食用的。结果表明,总酚类化合物含量与抗氧化能力呈正相关。对Caco-2细胞系的抗增殖活性不一定与高抗氧化能力和总酚含量有关,可能是这些果实中酚类成分的定性和定量差异影响了抗增殖活性。本研究首次揭示了亚马逊外来水果的重要特征。
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引用次数: 2
Production and Evaluation of a Protein-Enriched Meal from Composite Flour of Cassava, Rice and Soybean 木薯、大米、大豆复合粉复合蛋白粉的生产与评价
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-03-17 DOI: 10.25177/jfst.5.1.ra.10594
Adeoye Babatunde Kazeem, Akinbode Badiu Akinola, A. Adewumi., T. Chinagorom, Sift Desk Journals Open Access Journals
The study aimed at production and evaluation of composite flour produced from cassava, rice and soybean flours. Four blends of composite flours were prepared by mixing rice flour, cassava flour and soybean flour in the proportions of 30:40:30, 30:50:20, 30:60:10 and 30:70:0 and labelled T1, T2, T3 and T4 respectively. Composite flours produced were analyzed for proximate, mineral, pasting and functional properties, sensory evaluation and hydrogen cyanide determination. The moisture content, protein, ash, fat, crude fiber and carbohydrate of the composites ranged from 11.57-12.40% dry bases, 1.37-13.17%, 0.37-0.74%, 0.12-0.34%, 3.23-3.65% and 70.48-82.37% respectively. The magnesium, iron, calcium and phosphorus of the composites in conc/ppm ranged from 184.67221.33, 9.033-10.03, 216.33-544.66 and 0.167-3543.67 respectively while zinc was not detected. There was no significant difference (P > 0.05) recorded for pH, bulk density, swelling power, solubility index, water absorption capacity, oil absorption capacity and dispensability of the four blends of composite flour. The ranges of Peak 1, trough 1, breakdown, final viscosity, set back, peak time and pasting temperature are 737.00-1818.00 cP, 661.001369.00 cP, 62.00-449.00 cP, 868.00-1894.00 cP, 207.00-525.00 cP, 4.73-4.93 min and 75.85-77.65 C respectively. There is no significant difference in all the attributes that were accessed at (P < 0.05) and the samples were generally acceptable by the panelists although sample T2 was the most generally accepted. The hydrogen cyanide content of the samples ranged from 3.42 to 3.60 mg/kg which is very safe when compared with standard lethal dose (10 mg/kg) recommended by Food and Agricultural Organization (FAO). Hence, it was concluded that the composite flours from rice, cassava, and soybean flour had the physicochemical and functional properties which is suitable for making an enriched meal and sample T2 containing 30% Rice Flour, 50% Cassava Flour and20% Soybean flour was the most generally accepted.
以木薯粉、米粉和豆粉为原料,进行复合面粉的生产和评价研究。将米粉、木薯粉和豆粉按30:40:30、30:50:20、30:60:10和30:70:0的比例混合制成4种复合面粉,分别标记为T1、T2、T3和T4。对所生产的复合面粉进行了近似性能、矿物性能、糊状性能、功能性能、感官评价和氰化氢测定等方面的分析。复合材料的水分、蛋白质、灰分、脂肪、粗纤维和碳水化合物含量分别为11.57 ~ 12.40%、1.37 ~ 13.17%、0.37 ~ 0.74%、0.12 ~ 0.34%、3.23 ~ 3.65%和70.48 ~ 82.37%。复合材料在conc/ppm中的镁、铁、钙和磷含量分别为184.67221.33、9.033-10.03、216.33-544.66和0.167-3543.67,而锌未检出。4种复合面粉的pH、容重、溶胀力、溶解度指数、吸水能力、吸油能力和可吸附性均无显著差异(P > 0.05)。峰1、谷1、击穿、终粘度、退峰、峰时间和膏体温度分别为737.00 ~ 1818.00 cP、661.00 ~ 1369.00 cP、62.00 ~ 449.00 cP、868.00 ~ 1894.00 cP、207.00 ~ 525.00 cP、4.73 ~ 4.93 min和75.85 ~ 77.65 C。在访问的所有属性上没有显著差异(P < 0.05),尽管样本T2是最普遍接受的,但样本总体上被小组成员接受。样本的氰化氢含量为3.42至3.60毫克/公斤,与联合国粮农组织建议的标准致死剂量(10毫克/公斤)相比是非常安全的。综上所述,大米、木薯和大豆粉组成的复合面粉具有良好的理化性能和功能特性,适合制作浓缩粉,其中含有30%米粉、50%木薯粉和20%大豆粉的样品T2是最被普遍接受的。
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引用次数: 2
Evaluation of Intermittent Solar Drying with Seasonal Variation on the Quality of Dried Cocoa Beans 间歇式日光干燥对可可豆干燥品质的季节性影响
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-03-04 DOI: 10.25177/jfst.5.1.ra.10612
S. Adeyemi, S. Obayopo, Felix U Akharume, Sift Desk Journals Open Access Journals
Inconsistency in climatic condition and long drying time encountered during drying of cocoa beans may lead to a loss in the quality of the dried beans and consequently lead to a reduction in its market value. The effects of using a mixed-mode solar drying under varying climatic condition of the year on the quality of dried cocoa beans were investigated. Drying was carried out at different climatic conditions: wet-season and dry-season; and the quality characteristics of the dried cocoa beans such as pH, titratable acid content (TA), and free fatty acid (FFA) content were determined for both mixed-mode solar drying and traditional open-air sun drying. Results showed that all the cocoa beans dried under mixed-mode solar drying at a different season of the year reached a safe moisture content (7 to 8 % w.b.) within an average time of 61.5±1.5 hours of intermittent drying. Additionally, cocoa beans dried during the dry season were more acidic (average TA of 3.3±0.1 meq KOH/g and FFA of 0.4±0.01 mg/g) than those for wet season (average TA of 3.6±0.1 meq KOH/g and FFA of 0.5±0.02 mg/ g).
在可可豆干燥过程中遇到的气候条件不一致和干燥时间过长可能导致干豆的质量下降,从而导致其市场价值降低。研究了在不同气候条件下,采用混合晒干方式对可可豆干品质的影响。在不同的气候条件下进行干燥:湿季和旱季;测定了混合晒干方式和传统露天晒干方式下可可豆的pH、可滴定酸含量(TA)、游离脂肪酸含量(FFA)等品质特征。结果表明,在一年中不同季节采用混合太阳干燥方式干燥的可可豆,在平均61.5±1.5小时的间歇干燥时间内,均达到安全含水率(7 ~ 8% wb)。此外,干季干燥的可可豆比湿季干燥的可可豆(平均TA为3.3±0.1 meq KOH/g, FFA为0.4±0.01 mg/g)酸性更强(平均TA为3.6±0.1 meq KOH/g, FFA为0.5±0.02 mg/g)。
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引用次数: 0
The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal agent methyl-thiophanate 分子和分析方法表明,从即食花生样品中分离得到的产生黄曲霉毒素b1的黄曲霉对抗真菌剂甲基硫代酸盐具有耐药性
IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2020-01-02 DOI: 10.25177/jfst.5.1.ra.617
A. Fachin, Gabriela Gonzalez Segura, Cyntia Aparecida Montagneri Arevabini, M. Abreu, T. Bitencourt, F. Nishimura, R. O. Beleboni, M. Marins, Sift Desk Journals Open Access Journals
The peanut is a product of high nutritive value and an economically important crop. However, peanuts can be contaminated during storage with Aspergillus flavus, which produces aflatoxins. In humans, aflatoxins can cause hepatocellular carcinoma. Exposure of animals to aflatoxins can result in weight loss and generate residues in meat and milk. The objective of this study was to isolate and identify aflatoxigenic fungi, to quantify the production of aflatoxin B1, and to correlate its production with resistance to the antifungal agent methyl-thiophanate (MT) in ready-to-eat peanuts samples. Nine of the 50 samples selected were found to be contaminated with A. flavus by PCR amplification of the ITS region. In addition, three genes of the aflatoxin B1 biosynthesis pathway were amplified. HPLC analysis revealed that the isolates produced high levels of aflatoxins ranging from 4 to 285 μg/mL. Furthermore, the isolate producing the highest concentration of aflatoxin (285 μg/mL) exhibited the highest resistance to antifungal MT (MIC ≥ 250 μg/mL), factors that might be related. The present results confirm the presence of aflatoxin-producing fungi resistant to MT in peanut samples, which may pose health risks to consumers.
花生是一种营养价值高的产品,也是一种重要的经济作物。然而,花生在储存过程中可能被黄曲霉污染,黄曲霉会产生黄曲霉毒素。在人类中,黄曲霉毒素可引起肝细胞癌。动物接触黄曲霉毒素会导致体重下降,并在肉和牛奶中产生残留物。本研究的目的是分离和鉴定产黄曲霉毒素的真菌,量化黄曲霉毒素B1的产量,并将其产量与即食花生样品中抗真菌剂甲基硫代盐(MT)的耐药性联系起来。经ITS区PCR扩增,50份样品中有9份被黄曲霉污染。此外,还扩增了黄曲霉毒素B1生物合成途径的3个基因。高效液相色谱分析表明,分离菌株的黄曲霉毒素含量在4 ~ 285 μg/mL之间。产黄曲霉毒素浓度最高(285 μg/mL)的菌株对抗真菌MT的耐药性最高(MIC≥250 μg/mL),可能与此有关。目前的结果证实花生样品中存在抗MT的黄曲霉毒素产生真菌,这可能对消费者构成健康风险。
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引用次数: 4
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Journal of Food Science and Technology-mysore
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