Loach, rich in nutrients, such as proteins, amino acids, and mineral elements, is being gradually favored by consumers. Therefore, in this study, the antioxidant activity and structural characteristics of loach peptides were comprehensively analyzed. The loach protein (LAP) with a molecular weight between 150 and 3000 Da was graded by ultrafiltration and nanofiltration processes, which exhibited excellent scavenging activity against DPPH radical (IC50 2.91 ± 0.02 mg/mL), hydroxyl radical (IC50 9.95 ± 0.03 mg/mL), and superoxide anion radical (IC50 13.67 ± 0.33 mg/mL). Additionally, LAP was purified by gel filtration chromatography, and two principal components (named as LAP-I and LAP-II) were isolated. A total of 582 and 672 peptides were identified in LAP-I and LAP-II, respectively, through structural analysis. The XRD results revealed that LAP-I and LAP-II had an irregular amorphous structure. The 2D-NMR spectroscopy results suggested that LAP-I had a compact stretch conformation in the D2O solution, while LAP-II had a folded conformation. Overall, the study results suggested that loach peptide could be a potential antioxidant agent and might provide valuable information for chain conformation and antioxidant mechanism research further.

该文旨在研究大蒜低聚糖对面制品介观形态、游离巯基及品质的影响.以独头蒜、多瓣蒜、紫皮蒜为原料,采用水提醇沉法,制备3种大蒜多糖(SGSOS、HGSOS、PGSOS);通过扫描电镜(scanning electron microscope,SEM)和化学分析方法探究大蒜多糖对面制品介观形态和游离巯基含量的影响;采用拉伸仪、色差仪等仪器分析方法,结合蒸煮分析和感官评价方法研究大蒜多糖对面制品品质的影响.结果表明,大蒜多糖可以显著影响面团中游离巯基的含量,其中,添加5％的SGSOS可使面团的游离巯基含量降至最低(20.74μmol/g,P<0.05);此外,大蒜多糖可使面团表观完整性改善,增加内部气孔数,显著提升面条延伸性和感官评分(P<0.05),显著降低面条的干物质损失率和吸水率(P<0.05).

小麦霉变是食品仓储中常见现象,对小麦霉变过程中品质演变与微生物间的关系进行了介绍,研究在小麦储藏过程中小麦霉变时期的组成和结构、导致霉变的主要微生物种类以及霉变过程中营养成分变化.通过研究小麦霉变各个时期的颜色、气味、硬度、营养成分以及毒素含量变化情况,对淀粉酶、蛋白酶、脂氧合酶、挥发性物质等含量的变化进行论述,确定霉变对小麦品质变化的影响与微生物生长之间的关联规律,为实际生活中安全储存生产小麦提供理论依据和实际指导.

以新鲜菊苣根为试材,采用单因素试验及响应面试验,结合模糊数学感官评价法,以色差和感官评分为考察指标,筛选合适的护色方法,探究真空渗糖时间、真空度和CMC-Na添加量对低糖菊苣根干的影响,并优化低糖菊苣根干加工工艺参数.结果 表明:采用1％ NaC1溶液护色,真空渗糖时间为210 min,真空度为0.02 MPa,CMC-Na添加量为0.86％的工艺条件制得的低糖菊苣根干感官性状最佳,色泽透亮,口感清甜,形状饱满,具有菊苣根特有的香气.

以菊苣根、凤梨、薄荷、荷叶、滇橄榄为原料,研制复合型袋泡茶.通过单因素实验、正交试验、感官评价、固形物含量的测定及QAD图的绘制,确定原料的最佳配比及冲泡工艺.结果以每袋袋泡茶总重计,其最佳配比为:菊苣根:73.38％,凤梨:6.29％,滇橄榄:15.72％,荷叶:4.19％,薄荷:0.42％.当袋泡茶的总质量为9.54g时,冲泡温度为80℃,用水量为250mL,冲泡时间为5min时饮用最佳,冲泡次数建议两次为宜.冲泡后茶汤清澈,口感醇厚,清甜回甘,果香悠长.