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Relationship Between the Digestion Rate and Internal Fatty Acid Content of Starch Rendered Resistant by Addition of Fatty Acids and Heat Treatment 添加脂肪酸和热处理抗性淀粉的消化率与内部脂肪酸含量的关系
Q4 Engineering Pub Date : 2018-09-15 DOI: 10.11301/JSFE.18510
K. Nakashima, Shiori Oki, Rumiko Toyoshima, Sakiko Tozawa, M. Nakayama, K. Ishikawa, Han Zhang, J. Chen, Daiki Mori, Y. Akiyama
Potato starch was rendered digestion resistant by the addition of fatty acids (lauric, myristic, palmitic, stearic, oleic, or linoleic) and heat treatment. The effect of different fatty acids on starch digestibility was investigated, as well as the relationship between digestibility and the quantity of fatty acids able to form starch complexes. Although myristic acid reduced digestibility by the greatest degree in samples adjusted to 15% moisture content, no significant difference (p<0.05) among fatty acid types was observed in samples adjusted to 20% moisture content. Digestibility tended to decrease with increasing internal free fatty acid (IFFA) content up to 4 mg per 1 g of starch (dry basis) but did not change substantially for IFFA content greater than 4 mg. This result suggests that starch-fatty acid complex formation reaches saturation when IFFA content is approximately 4 mg and that further addition of fatty acid has no remarkable effect on digestibility.
通过添加脂肪酸(月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、油酸或亚油酸)和热处理,马铃薯淀粉具有抗消化性。研究了不同脂肪酸对淀粉消化率的影响,以及消化率与能够形成淀粉复合物的脂肪酸数量之间的关系。尽管肉豆蔻酸在调整至15%水分含量的样品中最大程度地降低了消化率,但在调整至20%水分含量的样本中,没有观察到脂肪酸类型之间的显著差异(p<0.05)。消化率倾向于随着内部游离脂肪酸(IFFA)含量的增加而降低,最高可达每1g淀粉4mg(干基),但IFFA含量大于4mg时没有显著变化。该结果表明,当IFFA含量约为4mg时,淀粉-脂肪酸复合物的形成达到饱和,并且进一步添加脂肪酸对消化率没有显著影响。
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引用次数: 1
Preparation and Evaluation of Edible Microcapsules for Thermal Energy Storage 可食用储热微胶囊的制备与评价
Q4 Engineering Pub Date : 2018-09-15 DOI: 10.11301/JSFE.18528
Takashi Kobayashi, K. Nakagawa
Edible thermal-energy-storage (TES) microcapsule was prepared through the formation of complex coacervate. Coconut oil was selected for the core material with its freezing point of ca. 3.3 ℃ based on the differential scanning calorimetry analysis. The microcapsule containing coconut oil was prepared using a rotor-stator homogenizer through complex coacervation by mixing the oil with gelatin and gum arabic at various oil contents. The microcapsule showed the maximum diameter of 20 μ m and higher freezing point (ca. 11 ℃ ) than the pure oil. It would be due to the effect of wall material. Because the sticky property of the microcapsule with higher oil contents hindered well-handling, the highest oil content in the microcapsule was practically 67%. The TES capacity of the microcapsule was evaluated using a pseudo food model. The capacity was much higher when the oil content was higher. In addition, microcapsule itself also played a role as a thermal insulator due to the low heat conductivity. When the ambient air temperature changed between -7.2 to 39 ℃ , the microcapsule containing 67% oil exhibited its TES capacity, and the temperature of the pseudo food ranged between 3.6 to 29 ℃ . Although the temperature range was relatively wider, this result indicates the development of the edible TES microcapsule.
通过复合凝聚体的形成制备了可食用热储能(TES)微胶囊。通过差示扫描量热分析,选用冰点约3.3℃的椰子油作为芯材。将椰子油与不同含油量的明胶和阿拉伯胶混合,采用转子-定子均质机复合凝聚法制备椰子油微胶囊。微胶囊的最大直径为20 μ m,冰点(约11℃)高于纯油。这可能是由于墙体材料的影响。由于含油量高的微胶囊的粘性影响了处理,因此微胶囊的最高含油量约为67%。采用伪食物模型评价微胶囊的TES容量。含油量越大,容量越大。此外,微胶囊本身由于导热系数低,也起到了保温隔热的作用。当环境空气温度在-7.2 ~ 39℃范围内变化时,含67%油脂的微胶囊表现出TES容量,伪食品温度在3.6 ~ 29℃范围内变化。虽然温度范围相对较宽,但这一结果预示着可食用TES微胶囊的发展。
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引用次数: 1
Identification and Roles of the Taste-active Components of Dried Nori 诺丽干味觉活性成分的鉴定及其作用
Q4 Engineering Pub Date : 2018-06-15 DOI: 10.11301/JSFE.18515
T. Kawashima, T. Shirai, H. Matsuda, K. Osako, E. Okazaki
In recent years, dried nori with a high protein content has been commercialized as tasty produce. Although free amino acids have been examined as taste components of dried nori, the components constituting the taste of dried nori and their roles have not been identified. Therefore, we carried out a sensory evaluations to identify the taste-active components of dried nori and determine their roles in taste. The main extractive free amino acids of dried nori were Ala, Glu, and Asp. In addition to these components, Tau was also abundant. These four components accounted for 85% of the free amino acids. The main ATP-related compound was IMP. Together, these five compounds were identified as taste-active components. The role of each taste-active component of dried nori was as follows: Ala imparts sweetness, saltiness, umami, and richness; Glu imparts saltiness, umami, and richness; Asp imparts saltiness, umami, and richness; Tau imparts sourness; and IMP imparts umami and richness.
近年来,高蛋白质含量的干诺丽已作为美味的农产品商业化。尽管游离氨基酸已被检测为干诺丽的味道成分,但构成干诺丽味道的成分及其作用尚未确定。因此,我们进行了感官评估,以确定干诺丽的味觉活性成分,并确定它们在味觉中的作用。主要提取的游离氨基酸为丙氨酸、谷氨酸和天冬氨酸。除了这些成分外,陶也很丰富。这四种成分占游离氨基酸的85%。主要的ATP相关化合物是IMP。这五种化合物一起被鉴定为味觉活性成分。干诺丽的每种味觉活性成分的作用如下:Ala赋予甜味、咸味、鲜味和丰富性;Glu赋予咸味、鲜味和丰富性;天冬氨酸赋予咸味、鲜味和丰富性;陶使人酸涩;IMP赋予鲜味和丰富性。
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引用次数: 4
Seasoning Production from the Residual Waste Solution of Isada Krill Processing by Its Treatment under Subcritical Water Conditions 亚临界水条件下处理伊萨达磷虾废液生产调味料的研究
Q4 Engineering Pub Date : 2018-06-15 DOI: 10.11301/JSFE.18522
Akane Horie, Takashi Kobayashi, S. Adachi
The residual waste solution obtained during the recovery of functional components from Isada krill was treated under subcritical water conditions. Properties of the treated solution, such as solid, protein, and carbohydrate contents, were measured. The characteristic smell of the solution was evaluated. The smell intensity increased with a rise in the treatment temperature by gasification of the soluble components. In particular, the treatment at 160–180 ℃ strengthened the shrimp-like fragrant smell and retained the unpleasant fishy and rotten smell at lower level. The treated solution, therefore, may serve as a promising seasoning ingredient. The gas chromatography mass spectrometry analysis of the smell revealed the formation of pyridine- and pyrazine-related compounds after the treatment that contributed to the improvement in shrimp -like flavor.
在亚临界水条件下处理从Isada磷虾中回收功能成分过程中获得的残余废液。测量处理过的溶液的性质,如固体、蛋白质和碳水化合物含量。对溶液的特征气味进行了评价。通过可溶性组分的气化,气味强度随着处理温度的升高而增加。特别是在160–180℃的温度下处理增强了虾的香味,并在较低水平上保留了令人不快的鱼腥味和腐烂味。因此,经过处理的溶液可以作为一种有前景的调味成分。气味的气相色谱-质谱分析揭示了处理后吡啶和吡嗪相关化合物的形成,这有助于改善虾的风味。
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引用次数: 4
Causative Microorganisms on Swelling Incident of Gochujang 高赤姜肿病病原微生物研究
Q4 Engineering Pub Date : 2018-06-15 DOI: 10.11301/JSFE.17513
J-H Back, I. Suzuki, M. Takeda, J. Koizumi
Gochujang is a typical fermented food of Korea, and similar as Japanese Miso in manufacturing process. Recent favorite of consumers is preservative additive-free gochujang, and this sometimes has brought swelling incidents. The previous studies reported that salt tolerant yeast or lactic acid bacteria caused the incidents. This study sought out acid and salt tolerant and gas-generating microorganisms from an incident product of gochujang through some kinds of microbiological tests, whereas they could not reveal any salt tolerant yeast nor lactic acid bacteria. DNA sequence data of 16S rRNA gene concluded acid and salt tolerant and gas-generating microorganisms isolated should be two species of Bacillus or their relatives: one was Bacillus amyloliquefaciens and another was B. licheniformis . The former generated ca.70 % more gas than the later in intentional contamination of fresh gochujang. This could infer that the gas-generating Bacillus strains, B. amyloliquefaciens and/or B. licheniformis relatives might be the causative microorganisms of swelling incident of gochujang.
Gochujang是韩国典型的发酵食品,在生产过程中与日本味噌相似。最近消费者最喜欢的是不含防腐剂添加剂的gochujang,这有时会带来肿胀事件。先前的研究报告称,耐盐酵母或乳酸菌导致了这些事件。本研究通过一些微生物测试,从gochujang的事故产品中寻找耐酸、耐盐和产气的微生物,但没有发现任何耐盐酵母和乳酸菌。16S rRNA基因的DNA序列数据表明,分离出的耐酸、耐盐和产气微生物应为两种芽孢杆菌或其亲属:一种是解淀粉芽孢杆菌,另一种是地衣芽孢杆菌。前者产生的气体比后者多出约70%,这是故意污染新鲜的gochujang。这可以推断,产气芽孢杆菌菌株、解淀粉芽孢杆菌和/或地衣芽孢杆菌亲属可能是引起gochujang肿胀事件的微生物。
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引用次数: 0
Prediction and Control of Ice Crystal Growth in Frozen Foods 冷冻食品中冰晶生长的预测与控制
Q4 Engineering Pub Date : 2018-06-15 DOI: 10.11301/JSFE.18521
T. Hagiwara
Several research aiming at systematic understanding, prediction and control of ice recr ystallization in frozen foods were reviewed. The change of ice cr ystal shape under recrystallization was numerically estimated by using the concept of fractal. The recrystallization rate constants of various sugar solutions showed good correlation to the properties of water in freeze-concentrated matrix; diffusion coefficient, spin - spin relaxation time T 2 , and dielectric relaxation time. This suggested that these are useful for predicting recrystallization of ice crystals in frozen foods. The recrystallization of ice crystals in sucrose solution were greatly suppressed if its freeze-concentrated matrixes were in glassy state. The ability of antifreeze protein (AFP) type I to suppress ice recrystallization was numerical estimated and it was confirmed that ATP type I suppressed the ice recrystallization significantly at 1 μ g/mL. Searching for AFP from marine products in Tohoku region, the northeastern portion of Honshu, the largest island of Japan, was conducted. Among 21 species sold in local fisheries market, it was shown that 2 species, pacific cod ( Gadus microcephalus ) and marbled sole ( Pseudopleuronectes yokohamae ) had AFP. As for the AFP from pacific cod, seasonal change of AFP activity in the extract and effect of heating on AFP activity were also clarified.
综述了国内外在系统认识、预测和控制冷冻食品冰再结晶方面的研究进展。利用分形的概念,对再结晶过程中冰晶形状的变化进行了数值估计。各种糖溶液的再结晶速率常数与冷冻浓缩基质中水的性质有较好的相关性;扩散系数,自旋-自旋弛豫时间t2和介电弛豫时间。这表明,这些对预测冷冻食品中冰晶的再结晶是有用的。在蔗糖溶液中,冷冻浓缩基质处于玻璃态时,冰晶的再结晶受到很大的抑制。对1型抗冻蛋白(AFP)抑制冰重结晶的能力进行了数值估计,证实1型ATP在1 μ g/mL浓度下显著抑制冰重结晶。在日本最大的岛屿本州岛的东北部东北地区的水产品中进行了AFP的搜索。在当地渔业市场销售的21种鱼类中,发现太平洋鳕鱼(Gadus microcephalus)和大理石纹比目鱼(Pseudopleuronectes yokohamae) 2种有AFP。阐明了太平洋鳕鱼AFP活性的季节变化及加热对AFP活性的影响。
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引用次数: 0
In vitro Digestion of Oil-containing Hydrogels Using Gastric Digestion Simulator: a Model Analysis for Oil Release Control inside Human Stomach 胃消化模拟器对含油水凝胶的体外消化:人体胃内油脂释放控制的模型分析
Q4 Engineering Pub Date : 2018-06-15 DOI: 10.11301/JSFE.17505
H. Kozu, Z. Wang, Zaitian Wang, M. Nakajima, M. Neves, K. Uemura, Seigo Sato, I. Kobayashi, S. Ichikawa
Emulsion hydrogel that incorporates oil droplets are commonly used as food models due to easy manipulation of their mechanical characteristics and compositions. A novel in vitro gastric model called the “human gastric digestion simulator (GDS)” equipped with peristalsis enables the simulation and direct observation of the disintegration of food particles induced by peristalsis. The objective of this study was investigating the gastric digestion behavior of emulsion hydrogels with variable mechanical characteristics using the GDS. Four types of emulsion hydrogels containing soybean oil droplets were prepared, namely agar (AG), agar and native-type gellan gum (AG-NGG), deacetylated gellan gum (DGG), and deacetylated gellan gum and native -type gellan gum (DGG-NGG). During peristalsis in a GDS digestion experiment, DGG and DGG-NGG emulsion hydrogel shrank without releasing oil droplets, whereas AG and AG-NGG emulsion hydrogel disintegrated, releasing oil droplets. The disintegration and oil release rates for the AG-NGG emulsion hydrogel were lower than those for the AG hydrogel, where a linear relationship was observed between these two rates. The fracture stress and strain differed between these two hydrogels. The results indicate that lipid release from gels in the human stomach can be controlled by adjusting the gelling agent without changing the lipid
含有油滴的乳液水凝胶由于其机械特性和成分易于操作,通常用作食品模型。一种名为“人类胃消化模拟器(GDS)”的新型体外胃模型配备了蠕动功能,可以模拟和直接观察蠕动引起的食物颗粒的分解。本研究的目的是使用GDS研究具有可变机械特性的乳液水凝胶的胃消化行为。制备了四种含有大豆油液滴的乳液水凝胶,即琼脂(AG)、琼脂和天然型结冷胶(AG-NGG)、脱乙酰基结冷胶、脱乙酰基结冷胶和天然型胶冷胶(DGG-NGG)。在GDS消化实验中的蠕动过程中,DGG和DGG-NGG乳液水凝胶收缩而不释放油滴,而AG和AG-NGG乳液水凝胶崩解,释放油滴。AG-NGG乳液水凝胶的崩解速率和油释放速率低于AG水凝胶,其中观察到这两个速率之间的线性关系。这两种水凝胶的断裂应力和应变不同。结果表明,在不改变脂质的情况下,通过调节胶凝剂可以控制人胃中凝胶的脂质释放
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引用次数: 1
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Japan Journal of Food Engineering
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