本试验对猪混合基因池中胰岛素样生长因子-1受体基因(IGF-1R)启动子区进行克隆并测序,筛查不同猪种间的突变位点并对其转录因子结合位点进行预测.采用AS-PCR方法,对巴马香猪、西藏小型猪、军牧1号白猪、东北野猪和大白猪5个品种猪的IGF-1R启动子区进行了单核苷酸多态性分析.结果表明该基因启动子区上存在2个SNPs位点(G-1 440C,C-1 165T),但均未引起转录因子结合位点的变化.在G-1 440C位点,5个猪种出现3种基因型,分别为GG,GC,CC,其中巴马香猪的等位基因频率G％=C％,其余4个猪种优势等位基因为G;在C-1 165T处,存在CC,CT,TT 3种基因型,西藏小型猪的优势等位基因为T,其余4个猪种优势等位基因为C.2个突变位点的基因型分布差异极显著(P＜0.01).

The contents of hydrolytic amino acid and free amino acid of Maca from Huize areas of Yunnan were determined by RP-HPLC.Maca contained 18 kinds of amino acids.The percentage of human essential amino acid content of the total amino acid content was up to 36.75%.The results showed that Maca was a kind of high nutrient plant.Among human essential amino acids,the contents of Phe,Tyr,Mets and Cys were insufficient,which affected its nutritive value.Finally,the flavor of Maca was studied by the each flavor class amino acid in the free amino acid.

A measurement of the trace heavy metal Sn2+ on bismuth film electrode by potentiometric stripping analysis was proposed.The bismuth film electrode was generated in situ by depositing simultaneously.The Sn2+ and Bi3+ were accumulated on the electrode surface in an open circuit by cathodic reduction at-1.2V in 0.10mol/L acetate buffer(pH 4.8),then determined by potentiometric stipping analysis with the effect of bismuth film elelctrode electrocatalytic.It can get the attractive electric potential by the oxidation Sn to Sn2+ and the peak potential was at about-0.61V.A linear response was obtained over the concentration range 0.1—5.0mg/L and the lower detection limit was 0.03mg/L(3σ).The proposed method compared with the national standard method has been applied to the determination of tin in cans food with satisfactory results.

The content of reserpine was determined in the R.vomitoria roots in Guangxi province and Yunnan province by HPLC.The results of the comparation of pharmaceutical value for reserpine and the climatic datas of each samples show that illumination is a great affection to the pharmaceutical value of R.vomitoria.

In this paper,a restructured beef meatball was made using beef and chicken as the main raw materials.After addition of carrots,isomaltooligosaccharide,dietary fiber(apple peel),soy protein,sesame seeds and other nutrients,the raw materials were treated by transglutaminase,and then cooked,shaped and frozen.The amount of carrots,soy protein,carrageenan,TG and temperature showed significantly influential on the elasticity,chewiness,cohesiveness gumminess and hardness of the meatball.Fuzzy mathematics and factor analysis were used in texture characteristics and sensory evaluation.Meanwhile the quadratic regression orthogonal rotation design was applied.The optimized recipe was 0.75% TG-B,3% soy protein,12.5% carrots and 0.3% carrageenan.And the best reaction temperature was 35 ℃.

Research status of fermented meat products,restructured meat products and composite meat products are summarized in this paper.Those products have application development prospects,unique flavor and balanced nutrition.It elaborated application status of new technology in meat processing and indicated the questions about research and development of meat processing.It forecasted the development tendency of the meat processing in the future.

Unique flavor and nutritional balance fruit and vegetable composite restructured dried venison slice are researched in this text.The material are venison and pork which has different nutrition,flavor and processing characteristics and other nutrients such as carrot,dietary fiber(apple pee)l,isomaltooligosaccharide,soy protein,eggs and so on.Then they are cross-linked and restructured by transglutaminase(TG).Single-factor test are studied by measuring hardness,elasticity,cohesiveness and chewiness,then enzyme temperature,amount of transglutaminase,soy protein and salt are determined which are significant to quality and texture characteristic of composite dried venison slice.Box-Behnken design,SPSS and Design-Expert 7.1.6 software are used and regression equation is fitted,process parameters are optimized.Optimum conditions of composite dried venison slice are enzyme temperature 42.68 ℃,amount of TG 1.15%,soy protein 3.36%,salt 2.06%,and sample composite factor scores can be up to 397.508.

New fruit and vegetable composite dried meat slice is researched in this paper.The material are pork and chicken which has different flavor,nutrition and processing characteristics and other ingredients such as isomaltooligosaccharide,carrot,eggs,soy protein,dietary fiber(apple peel),apple juice and so on.Then they are cross-linked,restructured by transglutaminase(TG-B),cooked and baked.Single-factor test are studied by measuring tensile strength,shear force and elasticity,then concentration of TG-B,reaction temperature,amount of soy protein and phosphate compounds are determined which are significant to quality and texture characteristic of composite dried meat slice.Orthogonal experiment L9(34),range analysis and fuzzy comprehensive evaluation of sensory evaluation results are applied.Optimal parameters are TG-B 1%,soy protein 2%,TG-B reaction temperature 30 ℃ and phosphate compounds 0.3%.

Compound venison sausages with balanced nutrition and unique flavor were processed using venison meat and pork meat differing in price,nutrients,flavor and processing characteristics as the main materials with the additions of nutritional supplements such as fruits and vegetables,dietary fiber and isomaltooligosaccharide. An investigation to probe the effects of soybean protein,potato starch,isomaltooligosaccharide,dietary fiber and fruits and vegetables,the mixing ratio of venison meat and pork meat on texture properties of compound venison sausages was carried out by single factor experiments. The formulation of some of the above ingredients was optimized by orthogonal array design based on texture properties and sensory evaluation. Soybean protein and potato starch had large effect on texture properties of compound venison sausages,which was little affected by isomaltooligosaccharide. The optimum amounts of added soybean protein and potato starch were 6% and 5%,respectively. Apple peel was the best dietary fiber for compound venison sausages,and shiitake mushroom was the best vegetable. Based on the results from orthogonal array design,factor analysis and range analysis were conducted to determine the following formula for compound venison sausages (calculated on the basis of weight):the mixing ratio of venison meat and pork meat 4:6,shiitake mushroom 15%,apple peel 5%,and isomaltooligosaccharide 4%. Compound venison sausages processed following the optimized formula met the national standards for similar products in terms of both physicochemical and microbiological indicators.

本文以猪肉、鸡肉为原料,加低聚异麦芽糖、香菇、膳食纤维(苹果皮)、大豆蛋白等营养物质,经谷氨酰胺转氨酶(TG-B)的粘合交联重组、蒸煮定型、速冻研制开发果蔬复合重组冷冻肉丸制品.通过各因素对复合肉丸的硬度、弹性、粘性、咀嚼性等质构特性影响的单因素试验研究,确定香菇、屿铃薯淀粉、大豆蛋白添加量和鸡肉猪肉比例对复合肉丸的品质与质构特性影响显著.借助正交试验与极差分析并结合感官评定优化出各因素对复合肉丸品质影响从大到小依次为淀粉用量、大豆蛋白用量、香菇用量、鸡肉猪肉比:原料最佳配方为香菇用量15%、马铃薯淀粉用量4.0%、大豆蛋白用量2.0%,鸡肉猪肉比例6:4.

In order to improve the activity, stability and reusability of water-soluble β-glucosidase in the reaction of alkyl-polyglycoside synthesis, chitosan and sodium alginate, a new composite vector (alginate-chitosan-alginate, referred to as ACA), was used to immobilize β-glucosidase, and the mathematical optimization model of immobilized enzyme's technological parameters and mathematical model of enzyme activity (glucose conversion rate) were studied in detail. The results show that chitosan, glutaraldehyde, trigger time in CaCl 2 and sodium alginate are influence factors of glucose conversion rate successively; optimization parameters of immobilized enzyme are chitosan of 0.2 g, sodium alginate of 0.6 g, trigger time in CaCl 2 of 30 min, glutaraldehyde of 0.25 g/L, and glucose conversion rate is 85.8%; chitosan and wall materials solution show a positive interaction among trigger time in CaCl 2, glutaraldehyde and sodium alginate; wall materials solution show a negative interaction between trigger time in CaCl 2 and glutaraldehyde; optimized glucose conversion rate and main factor code value are regression mathematical model of variables secondary universal rotary combination design and regression mathematical model of variables and test effect.

通过单因素试验研究各因素对鹿肉盐溶蛋白热诱导凝胶特性参数的影响,得出:持水性和断裂强度随食盐、六偏磷酸钠、焦磷酸钠和多聚磷酸钠用量的增加先增大后减小,粘度随其用量增加逐渐增大;随着pH值增大,持水性先显著后缓慢增大,断裂强度和粘度先增大后减小;随着温度升高,持水性先减小后增大,断裂强度先增大后减小,粘度先显著后缓慢增大.借助均匀组合设计试验和二次多项式回归方程探讨各因子与凝胶特性参数间关系,得到各因子对持水性的影响从大到小依次为pH值、多聚磷酸钠、六偏磷酸钠、离子强度,焦磷酸钠与温度的影响不显著,因子间作用显著;各因子对断裂强度的影响从大到小依次为六偏磷酸钠、离子强度、温度、pH值、多聚磷酸钠、焦磷酸钠,因子间作用显著;各因子对粘度的影响从大到小依次为多聚磷酸钠、离子强度、六偏磷酸钠、温度、pH值、焦磷酸钠,因子间作用显著.

Fermentation characteristics of low-temperature fermented venison product were studied.Venison and pork were chosen as raw materials.Lactobacillus plantarum(Lp),Bifidobacterium(Bb),lactic acid Streptococcus(St) and dry yeast(Bs)were starters in the fermented venison product.Changes of water content,pH value,volatile basic nitrogen,sodium nitrite content,amino acid content and POV during the fermentation were investigated by four-factor three-level orthogonal experiment.Optimal procession parameters were as follows:total inoculation of Bs and St was 0.3%,Bs:St=1:1,inoculation of Lp was 0.5×107,temperature during the fermentation was 25℃,and fermentation duration was 24 h.Optimal proportions of primary materials were:pork to venison ratio 6:4,pig fat 10%,potato starch 9%,and glucose 8%.

Healthy venison was fermented by Lactobacillus plantarum (L0),Streptococcus thermophilus (L1),or Bifidobacterium (L2) to produce low-temperature meat product with good flavor and nutrition. The strains were investigated for salt tolerance and fermentation characteristics. Results indicated that optimal amounts of NaCl and NaNO2 for fermented venison production were 2.5% and 0.01%,separately. Under the same fermentation temperature,production of acid fermented by L0 was higher than that by L1 and r L2; L1 and L2 had little effects on peroxide value; all three strains were able to decompose sodium nitrite and L1 displayed faster decomposition speed than the others. A significant influence of temperature was seen on the fermentation properties of the strains. All three strains proved to be applicable to production of fermented venison product.

Objective To prepare a selenium-containing single-chain abzyme with glutathione peroxidase(GPX)activity.Methods The genes were amplified from the heavy(VH)and light(VL)chain variable regions of hybridoma cell strain 2F3 by RT-PCR and identified by DNA sequencing. The recombinant plasmid pTMF-scFv was constructed with the genes and transformed to E. coli ,and expressed product was purified by Co2+ -IMAC affinity chromatography. A selenium-containing single-chain abzyme with glutathione peroxidase activity was obtained by the renaturation and chemical mutagenesis of the purified expressed product. Results SDS-PAGE showed that the expressed scFv existed in the form of inclusion body with a molecular weight of 30000.The scFv expressed in E. coli .1M109(DE3) ,B121(DE3)and BL21(coden plus)contained about 5% - 10% ,15% - 20% and 25% - 30% of total protein respectively.The GPX activity of the selenium-containing single-chain abzyme( 3400U/μmol) was close to that of natural GPX enzyme. Conclusion The study laid a foundation of industrial production of selenium-containing single-chain abzyme with glutathione peroxidase activity.

利用RT PCR从分泌有谷胱甘肽结合部位的单克隆抗体杂交瘤细胞株 2F3中 ,扩增出单抗重链可变区和轻链可变区基因 .经DNA测序后 ,用Linker（Gly4 Ser1） 3 构建成单链抗体 （scFv）表达载体pTMF scFv ,将重组质粒pTMF scFv转化到大肠杆菌BL2 1（DE3） ,实现了单链抗体的高效表达 .表达的单链抗体占菌体总蛋白 2 5%～ 30 % .该重组蛋白以包涵体形式存在 ,分子量为 30kD .经过金属螯合亲和层析纯化、复性和凝胶过滤纯化 ,得到电泳均一的单链抗体 .再经化学诱变 ,得到含硒单链抗体酶 ,其谷胱甘肽过氧化物酶活性为 330 0U μmol.采用荧光滴定法测定了单链抗体对谷胱甘肽的结合常数