Single-factor studies were utilized to investigate the consequence of pH, reaction temperature,reaction time, and enzyme addition to the synthesis of potato resistant starch（RS） utilizing a mixture of α-amylase and pullulanase as raw materials. The complex enzymatic method of manufacturing potato resistant starch was subsequently optimized using the Box-Behnken. Finally, the Englyst method was used to assess the potato resistant starch’s digestibility. The findings indicated that the following process conditions were ideal for producing potato resistant starch: Pullulanase has a pH of 5.0, a reaction temperature of 60 ℃, a reaction time of 24 hours, and an enzyme dose of 8 U/mL. α-amylase has a pH of 6.5, a reaction temperature of 70 ℃, a reaction time of 15 minutes, and an enzyme dose of 4 U/mL.The yield of potato resistant starch was（44.48±1.37）% under these circumstances. After being treated with pullulanase and α-amylase, potato starch produced significantly more resistant starch（RS）, while the amount of fast-digesting starch（RDS） dropped to 21.23% and the amount of slow-digesting starch（SDS）increased to 36.32%. The starch’s ability to resist digestion was strengthened by this treatment. For the development of slow-digesting foods and later potato deep processing, the thesis research offers some theoretical references.

To investigate the effect of carboxymethylated with different degrees of substitution on the properties of Siraitia grosvenorii polysaccharide (SGP), carboxymethylated Siraitia grosvenorii polysaccharide (CSGP) was prepared by solvent method by using the raw material of SGP. The effects of chloroacetic acid concentration, reaction time, and sodium hydroxide concentration on the degree of substitution were analyzed, and the CSGP with the degree of substitution ranging from 0.28 to 1.09 was prepared. The physicochemical properties of CSGP with different substitution degrees were characterized, and the effects of substitution degrees on hypoglycemic activity and antioxidant activity were investigated by in vitro physiological activity experiments. The high-performance gel permeation chromatography revealed that the molecular mass of CSGP was smaller than that of SGP. The results of FTIR manifested a new absorption peak at 1317 cm−1, indicating that carboxymethyl was successfully introduced into the polysaccharide. The results of scanning electron microscopy showed that with the increase of substitution degree, the surface morphology of CSGP became more fragmented and appeared to curl. Congo red experiment revealed that the triple helix structure of CSGP with high substitution degree disappeared. In vitro physiological activity experiment showed that 6 mg/mL of the CSGP-M had the highest α-amylase inhibition, DPPH, and hydroxyl radical scavenging rates of 44.36%±1.30%, 63.17%±2.07%, and 70.21%±1.89%, respectively. Compared with SGP, CSGP-L and CSGP-H, CSGP-M with medium degree of substitution has the best hypoglycemic activity and antioxidant activity in vitro. When the degree of substitution was increased to 1.09, the inhibition rate of α-amylase, DPPH and hydroxyl radical scavenging rate of CSGP-H decreased to 11.65%±0.26%, 47.45%±0.79%, and 34.85%±0.78%, respectively. The results indicated that CSGP with medium degree of substitution could exert the best physiological activity.

淀粉是大米中的主要成分,其回生程度直接影响大米制品的品质与货架期.该研究将属于多酚类化合物的二氢杨梅素(Dihydromyricetin,DMY)添加到大米淀粉中,研究不同添加量的DMY与大米淀粉的相互作用以及DMY对大米淀粉的溶解度、膨胀度、回生焓值、微观结构的影响,以期改善大米淀粉的回生特性.结果表明,随着二氢杨梅素的添加,大米淀粉的溶解度从4.49％增加至12.83％,膨胀度11.41％降至10.12％;淀粉表面由原来的紧密结构变化为疏松多孔结构;红外光谱1047 cm-1/1022 cm-1的比值从0.87降至0.78.较未添加的DMY的大米淀粉相比,低浓度的DMY已经显著影响大米淀粉回生特性.当DMY的添加量为5％时,大米淀粉的回生焓值、回生率以及相对结晶度分别下降了68.75％、71.86％、59.07％.总体而言,二氢杨梅素可以抑制大米淀粉的回生.因此,在淀粉制品加工时,可考虑添加DMY来调控淀粉基食品的回生现象.

以D101大孔树脂对苦丁茶粗提物中的总黄酮进行分离纯化,确定最佳纯化工艺条件,测定纯化前后的样品总黄酮的纯度,并检测纯化前后样品对黄嘌呤氧化酶(xanthine oxidase,XOD)的体外抑制活性.通过单因素试验得到最佳优化工艺条件为上样液pH值为3、洗脱液乙醇浓度70％、上样液浓度3.0 mg/mL、上样液流速2.0 mL/min、洗脱液流速2.0 mL/min、上样量55 mL、洗脱液体积40 mL.纯化后样品纯度由75.53％提高至94.40％,对XOD的IC50分别为(228.22±1.07)μg/mL和(135.74±1.02)μg/mL.

该研究以啤酒酵母和花生粕混合物为原料,综合分析蛋白回收率、水解度和感官评价等指标,通过单因素结合正交优化试验确定酶解制备鲜味多肽的最佳条件.正交试验选取温度、时间和加酶量3个因素进行优化,以蛋白回收率为指标.优化结果如下:风味蛋白酶:胰蛋白酶=1:3(质量比),加酶量(E/S)为1.2％,料液比1:12(g/mL),pH 7.0,时间12 h,温度55℃,蛋白回收率为(67.78±1.06)％,水解度为(20.05±0.49)％.在上述条件下制备的样品肽分子量主要分布在5000 Da以下,占比为99.72％.游离氨基酸总含量达169.98 mg/g,其中谷氨酸含量最高,占比15.45％.

为提高槐米芦丁在人体内的肠道吸收率,以槐米芦丁为芯材,明胶、羧甲基淀粉为壁材,采用复凝聚法制备槐米芦丁微胶囊.以成囊效果为参考,结合壁材的带电性质和体系浊度分析,考察壁材浓度和壁材质量比(明胶∶羧甲基淀粉)工艺参数对复凝聚反应的影响.以包埋率和产率为指标,通过单因素试验,比较分析复凝聚反应的芯壁质量比、反应温度、反应时间及转谷氦酰胺酶添加量因素对微胶囊包埋效果的影响,并通过响应面试验对反应的芯壁质量比、反应温度和反应时间因素进行工艺优化.结果表明,槐米芦丁微胶囊最佳工艺为:壁材浓度为1.50％、壁材质量比为10∶1、体系pH4.5、芯壁质量比1∶51.8、反应温度39.6℃、反应时间32 min、转谷氨酰胺酶添加量20g/100g明胶,此条件下微胶囊包埋率为(90.93±0.19)％,平均粒径为103.3μm.槐米芦丁微胶囊化的研究拓宽了槐米芦丁的应用范围.

The glycosylation modification was carried out by using naked oat protein and β-glucan as raw materials,and ultrasonic modification was used to optimize the modification process conditions. Through single factor experiments,the effects of ultrasonic time,ultrasonic power,ultrasonic temperature and β-glucan:Bare oat protein ratio on grafting degree and solubility were compared and analyzed by Box-Benhnken principle. The optimal process conditions for the modification of naked oat protein glycosylation were as follows:Ultrasonic time 95 min,ultrasonic power 240 W,ultrasonic temperature 75℃,β-glucan:Bare oat protein ratio 2:1. At this time,the degree of grafting of the glycosylation modification was 35.79%±0.86%. The grafting degree of oat protein was 2.34 times higher than that of naked oat protein. The results showed that ultrasonic assisted modification of naked oat protein could promote the process of glycosylation.

结合实际,以辐射技术为研究背景,在分析辐射加工行业的现状与未来发展趋势的基础上,论述了食品辐射加工的优点;同时对辐射技术在食品加工中的应用进行分析,希望可以给相关工作人员提供帮助.

以新鲜马铃薯为原料,研究了微波辐射对马铃薯γ-氨基丁酸(GABA)含量的影响.在单因素实验基础上利用Box-Behnken原理对3个因素(微波时间、微波功率及样品形状)进行响应面优化,获得微波富集马铃薯GABA的最佳工艺参数:微波时间81s、微波功率600 W、样品形状为4.1 cm×0.5 cm×0.5 cm,在此条件下,马铃薯GABA含量高达130.42 mg/100 g,约为原料GABA含量(59.55 mg/100 g)的2.19倍.

以新鲜的鳄梨果肉为原料,采用水酶法提取鳄梨油,对酶源进行筛选,并在单因素实验的基础上,利用中心组合(Box-Behnken)实验设计原理,对3个主要影响因素(料水此、酶用量及酶解时间)进行响应面优化;同时与冷榨法、溶剂法提取的鳄梨油进行部分理化性质比较.结果表明,选用木瓜蛋白酶为酶源,最佳工艺条件为:料水比1∶5、酶用量1.10％、酶解温度45℃、酶解时间4h、pH6.0,提油率高达79.49％.水酶法所提取鳄梨油的品质总体上略高于溶剂法,与冷榨法持平.

以薏米为原料,研究了料液比、浸提温度、浸提时间、超声时间、pH对薏米蛋白提取率的影响.在单因素试验的基础上采用响应面法对提取工艺进行优化.结果表明:在浸提温度45℃、料液比1:10(g/mL)的条件下,影响蛋白质提取率的3个关键因素为pH、超声时间和浸提时间,最佳超声波提取条件为pH11、超声时间26 min、浸提时间4 h,得出薏米蛋白质提取率为48.71%.

教育部为了提高本科教学质量,推出了多项大学生课程体系外的创新创业训练项目.文章以广西大学为例,分析目前食品专业学生创新创业训练的现状及存在的问题,提出改进措施如下:增加创新创业教育;补充专业知识;建立三年生导师制度;完善项目衔接;搭建“互联网+”平台及企业资助平台.

以哈斯牛油果为原料,研究了不同护色剂对牛油果果肉护色效果的影响.单一护色剂处理情况下,10 g/L半胱氨酸、20 g/L氯化钠、12 g/L抗坏血酸对牛油果果肉护色效果最佳.在单因素试验的基础上,通过响应面试验确定最佳复合护色剂配方.半胱氨酸质量浓度为9.2 g/L、氯化钠质量浓度为25 g/L、抗坏血酸质量浓度为12.1 g/L的复合护色剂的共同处理下,油梨果肉护色效果最佳,色差值可至(2.942±0.133),总吸光值可达(24.585±0.427).

以马铃薯(Solanum tuberosum)为对象,研究厌氧环境、好氧环境、厌氧-有氧交替处理、发芽诱导、低温冷冻诱导等方法富集γ-氨基丁酸(GABA).测定富集GABA在35℃样品的γ-氨基丁酸和谷氨酸含量,评价各种富集方法的效果.马铃薯厌氧-有氧交替富集的最优工艺为在35℃厌氧处理8h,再好氧处理3h,最后厌氧处理13h,样品GABA含量增长到82.3±2.5 mg/100 g,是对照的将近2.6倍.发芽富集GABA含量是对照的1.3倍;冷冻富集GABA后微波加热解冻含量是对照的1.74倍.结果表明,马铃薯使用厌氧-好氧法富集GABA是合适的;发芽富集法不适合;低温冷冻法采用速冻才适宜,且要配合适宜解冻方案.

以马铃薯为材料,研究CaCl2、NaCl、赤霉素(GA3)和脱落酸(ABA)对谷氨酸脱羧酶(GAD)活性和富集γ-氨基丁酸(GABA)的影响.单因素试验结果为:NaCl的富集效果最佳,处理后马铃薯块茎GAD活性可达到(17.83±0.31) mg/100 g·h,GABA含量为(54.16±1.32) mg/100 g.在此基础上,以NaCl浓度、pH、温度为因素,采用响应面试验设计优化马铃薯富集GABA的工艺条件.结果显示:NaCl富集GABA的最优条件是浓度104.48 mmol/L、pH5.52、温度29.6℃,在此条件预测的最高GABA富集量为60.85 mg/100 g,验证性试验结果为(61.34±1.12) mg/100 g.该模型可准确地预测NaC1胁迫下马铃薯GABA的富集量.

以珍珠母贝肉为原料,前处理后进行酶解,以腥味、苦味为指标,采用酵母和β-环糊精作为脱腥脱苦剂进行风味调整.正交实验影响因素为处理温度、处理时间及添加比例,正交优选的基础上进行复合实验.实验表明,最佳脱腥脱苦条件为:添加4.5％β-环糊精,60℃下水浴40min;添加酵母2.0％,50℃下水浴40min.复合脱腥脱苦的最佳步骤为:先用酵母处理,再利用β-CD.酶解液经过脱腥脱苦后,再加以山楂汁、红枣汁等进行口味调配,获得良好口感的珍珠母贝营养口服液产品.

【Objective】Processing of γ-aminobutyric acid(GABA) enrichment potato foods was studied to provide references for related product development. 【Method】Solution dipping treatment and alternate anaerobic-aerobic treatment were used to augment GABA in potatoes. The potatoes were processed to flour and chips, and their quality and GABA content were measured. 【Result】Temperature of stewing and drying did not affect GABA content. Viscosity characteristic differed in varied treatments. The maximum viscosity(155 BU), final viscosity(149 BU), breakdown viscosity(43) and consistence viscosity(40) of flour after solution dipping treatment were significantly higher than those after anaerobic-aerobic treatment and the control(P0.05). Water absorption ratio and oil absorption ratio of flour treated by GABA augment were lower than those of the control. Water absorption ratio of flour after solution dipping treatment was the lowest(4.67±0.54 mL/g). Oil absorption ratio of flour after anaerobic-aerobic treatment was the lowest(1.70±0.44 mL/g). The loss of GABA occurred during flour making and chip frying. While using GABA augmented potatoes to make flour and chips, the loss of GABA content per dry matter decreased into 1/2 and 1/4, respectively. 【Conclusion】Potatoes after solution dipping treatment and alternate anaerobic-aerobic treatment can be used as raw materials for GABA food, but the loss of GABA during processing should be prevented.

The essay studied the optimal conditions during making process of preserved mango under far-infrared drying. The raw material is Jinhuang mango, and Box-Behnken Design method was used to optimize produce technology. The time, energy comsumption, Vc content, the ratio of reducing sugar were studied while making process of mango before and after. The results show that the optimal conditions of far-infrared drying are as follows: drying time 4.5 h, vacuum 42.3 kPa, temperature 55.4 ℃.

以感官评定、营养品质、复水比等为指标,研究木菠萝果肉真空冷冻干燥和热风干燥加工特性。结果表明,热风干燥的时间和能耗低于真空冷冻干燥,但是对木菠萝品质的破坏较大;真空冷冻干燥维持了木菠萝鲜果的外观、色泽和风味,并且还原糖、可溶性固形物、Vc、可滴定酸的保留率以及复水比均显著高于热风干燥。

食品工程原理是食品专业的学科基础课,课程有较深的理论性,又有一定工程实践性,学生感到学习较难且枯燥。课程教学方法改革有助于学生在教学过程中理解并消化讲授知识,最终获得一定的知识运用及创新能力。