This study aimed to optimize the process of enzymes coupled with Lactobacillus plantarum and Saccharomyces cerevisiae to ferment ginkgo seeds by response surface methodology,in order to obtain a kind of ginkgo fermentation powder with high antioxidant activity. The effects of solid-liquid ratio,total amount of compound enzyme,mass ratio of glucoamylase and α-amylase,enzymolysis time,total amount of mixed fermentation agent,mass ratio of Lactobacillus plantarum and Saccharomyces cerevisiae,fermentation time on soluble protein content and DPPH radical scavenging capacity of ginkgo fermentation powder(GFP)were studied by single factor experiment,and based on the DPPH radical scavenging capacity,response surface analysis was used to optimize the process conditions of Lactobacillus plantarum and Saccharomyces cerevisiae coupled with enzymes to ferment ginkgo seeds. The results showed that on the basis of adding 0.3 g/100 g of compound enzyme,enzymolysis 2 h and fermentation 12 h,the best technology of cooperation of bacteria and enzyme fermentation was as follows:1:6 of solid-liquid ratio,2:1 of glucoamylase and α amylase,3.12 g/100 g of mixed fermentation agent,1:1 of Lactobacillus plantarum and Saccharomyces cerevisiae,the DPPH radical scavenging capacity was 69.7%±1.1%,which was basically consistent with the model prediction. Compared with the untreated ginkgo powder(G),the DPPH free radical scavenging rate of Ginkgo fermentation powder(GFP)increased by 257.4%,the soluble protein content was 4.47±0.13 g/100 g,increased by 330%,the flavone content was 0.15±0.01 mg/g,increased by 50%,the polyphenol content was 2.49±0.04 mg/g,increased by 118%,the ginkgolic acid content was 2.96±0.32 μg/g,the removal rate was 85.4%. It showed that enzymes coupled with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation could significantly improve the antioxidant activity of ginkgo seeds,and the contents of antioxidant components as soluble protein,flavonoids and polyphenols in the GFP were significantly increased,and the contents of toxic components ginkgolic acid was significantly decreased,which provided the material basis for the deep processing of ginkgo seeds.

银杏种仁的主要营养成分是淀粉.以银杏淀粉为原料,柠檬酸为酯化剂制备银杏柠檬酸淀粉酯,考察柠檬酸添加量、pH、反应温度、反应时间对柠檬酸淀粉酯取代度(DS)的影响,通过正交试验确定了银杏柠檬酸淀粉酯的最佳制备工艺,并分析比较了银杏淀粉和银杏柠檬酸淀粉酯的透明度、膨胀率、溶解度、持水率等加工特性.结果 表明:柠檬酸添加量和pH对DS的影响显著(p＜0.05),反应温度对DS的影响不显著(p＞0.05).银杏柠檬酸淀粉酯的最佳制备工艺为:柠檬酸添加量8mL,pH 2.0,反应温度132℃,反应时间6.0h.在此条件下制备得到的银杏柠檬酸淀粉酯平均取代度DS为0.355.银杏柠檬酸淀粉酯的透光率、溶解度、持水率和膨胀率分别比银杏淀粉提高了51.35％、35.66％、120.37％、16.10％.这些加工特性的提高,适应了食品工业的要求,提高了淀粉的加工性能.

本研究旨在通过消化试验比较豌豆蛋白粉(PGM)与大豆粕(SBM)在生长猪上的营养价值,为PGM的应用提供基础数据.在测定PGM和SBM营养成分的基础上,将30头(30.21±2.16) kg的苏姜阉公猪按体重相近原则随机分为3组,每组10头,分别饲喂1种基础饲粮和2种试验饲粮(85％基础饲粮+15％PGM或SBM),单笼饲养,进行体内消化试验.预试期4d,收粪期4d.结果表明:与SBM相比,PGM的粗蛋白(CP)、粗脂肪(EE)和钙(Ca)含量较高,粗纤维(CF)、无氮浸出物(NFE)和粗灰分(Ash)含量较低;PGM中蛋氨酸(Met)、亮氨酸(Leu)、苏氨酸(Thr)和缬氨酸(Va1)4种必需氨基酸含量高于SBM,而赖氨酸(Lys)、精氨酸(Arg)和组氨酸(His)3种必需氨基酸含量低于SBM;生长猪对PGM中CP、NFE的全肠表观消化率显著低于SBM(P＜0.05);生长猪对PGM中Lys和Leu 2种必需氨基酸的全肠表观消化率显著低于SBM(P＜0.05),其余氨基酸之间没有显著差异(P＞0.05).综上,PGM的整体营养价值低于SBM,但PGM部分营养物质含量高于SBM,在猪饲粮生产中具有一定替代大豆粕的潜力.

为了研制一款具备良好感官特性的功能性蛋糕,以蛋糕专用粉、银杏抗性淀粉、鸡蛋、色拉油、白砂糖等为原料,以品质评分为评价指标,通过单因素和响应面试验设计,对银杏抗性淀粉蛋糕的最佳配方进行优化,并对其消化性能进行评价.结果表明,最佳配方为银杏抗性淀粉:蛋糕专用粉配比为15∶85的混合粉100 g,全蛋液185 g,色拉油16 g,白砂糖80 g,食盐5 g,泡打粉1g,蛋糕油5 g,水30 g.在此条件下制得的蛋糕表皮金黄,外表稍有裂纹,内部组织细腻,气泡均匀,无空洞硬块,口感柔软,香味纯正,无颗粒感,品质评分为87.4±0.2.制得的银杏抗性淀粉蛋糕体外水解率在60 min趋于稳定,为62.87％±0.95％,显著低于对照组的80.15％±1.16％ (p ＜0.05).银杏抗性淀粉蛋糕具有良好的适口性和抗消化功能,有广阔的市场前景和应用价值.

以泰州大佛指银杏果为原料,通过超声波-酸解法制备银杏抗性淀粉,以期提高得率,并通过差示扫描量热法(DSC)分析银杏淀粉和银杏抗性淀粉的热力学性质,以探讨银杏抗性淀粉的形成机制.在单因素试验的基础上,采用响应面试验优化得到的银杏抗性淀粉超声波-酸解法制备工艺为:银杏淀粉乳浓度30.6％、HC1浓度1.6％、超声波功率528 W、超声波时间20 min,经验证,该条件下,银杏抗性淀粉得率为(26.45±0.06)％,与预测值的相对误差＜1％.制备得到的银杏抗性淀粉TO、TP、TC、△H、TC～TO均显著高于银杏淀粉,表明了银杏抗性淀粉的制备过程中形成了更牢固的晶体结构,且银杏抗性淀粉结晶体差异程度比银杏淀粉大.

The objective of this research was to explore the effect of waxy wheat flour on physicochemical properties of flour blending and steamed bread quality. The pasting and rheological properties of blends of waxy wheat flour with ordinary flour at different proportions were measured by RVA, brabender farinograph and extensograph. Then, a series of quality parameters of steamed bread were determined. Results showed that all viscosity relevant parameters in RVA test such as pasting temperature, peak viscosity, breakdown and retrogradation became weaker with increasing waxy flour proportion, especially the retrogradation value, which showed a significant decrease. The water-absorbing capacity of dough was increased by increasing waxy flour proportion, but the development time, stability time and quality number of dough exhibited reducing downward trend. All of these parameters showed a significant difference when adding waxy wheat at a proportion of exceeding 25.0%. The area under the curve, resistance to extension and resistance-extensibility ratio increased, but the extensibility parameters reduced with prolonged proofing time. The flour blending with waxy wheat flour significantly affected the quality of steamed bread. The flour blending with 20.0%–30.0% waxy wheat flour could effectively improve the surface and interior texture, volume and total sensory evaluation scores of steamed bread. If adding 25.0% waxy wheat flour into ordinary wheat four, steamed bread would reveal the best quality and the highest scores in sensory evaluation.

With the organoleptic score as the index,single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch biscuits as follows: self-raising flour 100% as base,RS 25.0%,vegetable oil 24.0% sugar 32.0% leavening agent 1.6%,whole egg cream 2.0%,salt 1.0 %,water 10.0%.The organoleptic,physicochemical,and health indices for resistant starch biscuits produced using the optimum formula were measured.The results showed that the resistant starch biscuits had the advantages of uniform color(golden yellow),intact appearance,clear patterns,uniform thickness,no shrinkage,no deformation,no blistering,no cracking,fine internal pores,pure flavor,crisp and delicate taste,no sticking to teeth,and no grainy taste.All the physicochemical and health indices met national standards.The hydrolysis index and glycemic index of resistant starch biscuits were measured,and the results showed significant differences from the control group in terms of the hydrolysis index and glycemic index,so resistant starch biscuits are the food with moderate glycemic index.

以银杏叶为原料,采用超声波辅助提取技术对银杏叶中主要活性物质黄酮类物质进行浸取,通过单因素试验和响应面分析,研究不同提取条件对提取率的影响,结果表明:在超声波功率416 W、乙醇浓度73.3%、提取温度57.5℃、料液比1 g∶20.8 mL条件下,银杏叶总黄酮提取得率达3.60%;以银杏叶提取物对二苯基苦味基肼自由基(DPPH.)、超氧阴离子自由基(O2.-)、羟基自由基(.OH)的清除能力为考察指标,评价银杏叶提取物的体外抗氧化活性,结果表明:银杏叶提取物对DPPH.、O2.-、.OH具有极强的清除能力,其IC50值分别为0.078 16、0.092 06、0.071 08 mg/mL。

To detect the gonadotropin releasing hormone receptor(GnRHR) mRNA expression pattern in sheep's digestive system,the SYBR green real-time fluorescence quantitative polymerase chain reaction(RT-PCR)method was established.With this method,the GnRHR mRNA expression in stomach and intestinum system of Hu sheep was detected.The results showed that GnRHR mRNA expressions were detected in rumen,reticulum,omasum,abomasums,duodenum,jejunum,ileum,caecum,colon and rectum.The GnRHR mRNA expression in rumen was significantly higher than those in other tissues(P0.01);the expression in reticulum was significantly higher than that in duodenum(P0.01) and higher than those in omasum,caecum and rectum(P0.05);the expression in abomasums was significantly higher than those in omasum,jejunum,ileum and caecum(P0.01),and higher than those in colon,rectum(P0.05);the expression in colon was higher than those in duodenum and rectum(P0.05).It is demonstrated that there are GnRHR mRNA expressions in the digestive system of Hu sheep.It provides new evidences for the research field of GnRH functional diversity.

The differentiation of poultry′s gonads is related to the regulation of estrogen,and the synthesis of estrogen is catalyzed by aromatase.The female muscovy gonads can develop into male when the activity of aromatase is blocked by aromatase inhibitor before sexual differentiation.In order to learn the effection of aromatase inhibitor to the hatchability and the growth of sexual gonade on muscovy,in this experiment,the fertilized eggs were injected separately with two kinds of aromatase inhibitors,formestane(steroid) and letrozole(nonseroid).The results showed that 100 and 150 μg·egg-1 formestane(steroid) can effectively reverse female muscovy to male(P0.01),the rate of masculinization was 52.94% and 55.56% which was identified by genetic sex,but the hatchability of muscovy decreased along with the concentration of formestane,100 μg·egg-1 letrozole(nonseroid) can effectively reverse female muscovy to male(P0.05) and the rate of masculinization was 36.36%,but 50 and 150 μg·egg-1 letrozole can′t reverse sexual efficiency.The hatchability of letrozole groups were lower than that of the normal group.The two sides of sexual gonads on fully masculinized muscovys were like normal testis,but there were some morphologic differentiations among the two sides of sexual gonads on partial masculinized muscovys.The left gonad was reversed less than the right′s and the structure was between testis and ovary.