Galactose was grafted onto whey protein isolate (WPI) and whey protein hydrolysates (WPHs) via the Maillard reaction (95 degrees C, 0-4 h). The pH, browning intensity, structure, functional properties and antioxidant activity of conjugates were evaluated. The pH, browning and degree of conjugation were at maximum after heating for 4 h. The Maillard reaction changed the WPI and WPHs to a looser secondary structure. Conjugates of WPI and WPHs with galactose had higher water holding capacity, foaming capacity and stability, and antioxidant activity. Compared with the WPI-Galactose conjugates, WPHGalactose conjugates showed better functional properties and higher antioxidant activity, and its highest reducing power was 0.923; ABTS(+) radical scavenging ability was 69.81%; hydroxyl radical scavenging ability was 89.05%. These findings indicate that the covalent conjugation of WPH-Galactose conjugates can be used as a potential ingredient and a novel wall material to encapsulate bioactive compounds. (C) 2019 Elsevier Ltd. All rights reserved.

This work investigated the structure and antioxidant activity of Maillard reaction products of whey protein peptides grafted with galactose through ultrasound assisted water bath heating. The Maillard reaction time was 180 min including 0, 15, 30, 45, and 60 min ultrasound assisted water-bath heating performed at the beginning of the reaction. The results revealed that the intermolecular motion of the amino group and the carboxyl group of each amino acid was accelerated, and the secondary structures of whey protein peptides were changed by grafted galactose through ultrasound assisted heating. When subjected to the ultrasound treatment for 60 min, the reducing power of whey protein isolate (WPI) and conjugated whey protein peptides (WPP) reached 0.481 and 0.686, respectively. Additionally, the ABTS(+) radical-scavenging activity of WPI and WPP reached 42.19% and 49.05%, respectively. These results were significantly higher (P < 0.05) than those obtained using the water bath alone. The maximum of DPPH radical scavenging activity of WPI and WPP conjugates was 54.89% and 81.50%, respectively, with an ultrasound treatment of 30 min, which was also higher than that of the water bath alone (P < 0.05). WPP-Ga showed significant structural, differences and higher antioxidant activity than WPI-Ga (P < 0.05).

为了提高乳清蛋白及其水解物的抗氧化性,以乳清分离蛋白及其水解物为原料,在超声辅助水浴条件下分别与半乳糖发生美拉德反应,研究超声时间对美拉德反应进程、产物结构及抗氧化性的影响.结果表明,乳清分离蛋白美拉德反应中间产物、褐变程度和接枝度分别在超声60 min、未超声及超声30 min时达到最大值,分别为1.37,0.24,20.89％;而乳清蛋白水解物美拉德反应均在未超声时达到最大值,分别为1.08,0.29,21.80％.乳清分离蛋白及其水解物美拉德反应产物还原力均在超声作用60 min时达到最大值,分别为0.481和0.699,显著高于未超声处理(P＜0.05);两者反应产物DPPH自由基清除能力均在超声30 min时达到最大值,分别为54.89％和83.83％,显著高于未超声处理组(P＜0.05).同时,内源荧光光谱及紫外吸收光谱表明,超声作用可以改变美拉德反应产物的结构,使其结构更加松散.以上结果表明,超声作用可改变美拉德反应进程及产物的三级结构,提高产物抗氧化性.

In this study, hypocholesterolaemic peptides were separated from whey protein trypsin hydrolysates (WPTHs) and the inhibition of cholesterol micellar solubility (ICMS) and the stability of hypocholesterolaemic peptides after exposure to simulated gastrointestinal conditions were evaluated. Whey protein trypsin hydrolysates were concentrated by ultrafiltration and then desalted through macroporous adsorption resin DA201‐C. Sephadex G‐50 gel filtration chromatography was used to separate the hypocholesterolaemic peptides from the fraction eluted with 75% ethanol. The results suggested that the fraction obtained by gel filtration with a molecular weight (MW) ranging from 1900 Da to 3100 Da exhibited the highest hypocholesterolaemic activity. This fraction was further separated by reversed‐phase high‐performance liquid chromatography into 14 fractions; the peptides with the highest activities were obtained from the fifth peak with a MW of 2454 Da and 58.77% ICMS. The hypocholesterolaemic peptides were relatively stable when exposed to simulated gastrointestinal digestion.

Changes in the contents of total phenolics, total flavonoids and anthocyanins and antioxidant activity of blueberry incorporated in yoghurt were determined during 21 d of storage at 4℃and digestion in vitro. The antioxidant activity was evaluated by total antioxidant capacity, DPPH radical scavenging and ABTS radical scavenging assays. The results showed that the contents of total phenolic compounds, total flavonoids and anthocyanins, total antioxidant capacity, and DPPH and ABTS radical scavenging activity were 46.14, 41.63, 9.01, 44.51, 59.49 and 61.39 mg/100 g at the beginning of storage, which decreased by 10.20%, 9.86%, 15.54%, 6.52%, 7.23% and 6.03% at the end of storage, respectively. These decreases were smaller than those (1.93%, 3.46%, 0.03%, 3.58%, 4.17% and 4.91%, respectively) observed for blueberry alone indicating that yoghurt decreased the stability of phenolic compounds and had a negative effect on antioxidant activity. A decrease in all these parameters was observed comparing blueberry added to yoghurt with blueberry alone, and after in vitro digestion, the comparison showed a decrease in total flavonoids content and DPPH radical scavenging activity but an increase in the contents of total phenolics and anthocyanins, total antioxidant capacity and ABTS radical scavenging activity, which indicated that simulated gastrointestinal digestion could promote the release of antioxidant substances from blueberry incorporated in yoghurt.

植物乳杆菌和干酪乳杆菌抗氧化活性正在受到人们的重视.本文将这两种菌添加到契达干酪中,采用清除DPPH自由基,还原力及清除羟自由基3种方法,研究这两种菌对干酪抗氧化活性的影响.利用契达干酪作载体,研究干酪中益生菌在通过模拟胃肠道后菌的活性情况.结果表明:在8℃成熟时,分别加入植物乳杆菌、干酪乳杆菌和同时加入这两种益生菌干酪的DPPH自由基清除能力及羟自由基清除能力均在第16周达到最大值,分别为47.30％,46.19％;48.65％,46.66％和51.72％,47.43％,而还原力在第20周达到最大值0.479,0.515,0.656,显著高于空白组的45.05％,43.86％,0.366 (P＜0.05).另外,干酪成熟24周后,活菌数分别为7.58 lg(CFU/g),7.65 lg(CFU/g),7.78 lg(CFU/g),低于酸奶发酵4周后的活菌数,而干酪在模拟胃肠道后活菌数均达到6.5 lgCFU/g以上,显著高于酸奶和直接通过模拟胃肠道后的活菌数,起到益生的作用.以上结果表明两种菌能够显著提高干酪的抗氧化活性,同时,干酪作为载体能够保护益生菌,使其通过对菌有破坏作用的胃肠道环境,并达到益生作用.

Freeze-dried banana powder represents an ideal source of nutrients and has not yet been used for probiotic incorporation. In this study, microencapsulation by freeze drying of probiotics Lactobacillus acidophilus and Lactobacillus casei was made using whey protein isolate (WPI), fructooligosaccharides (FOS), and their combination (WPI + FOS) at ratio (1:1). Higher encapsulation yield was found for (WPI + FOS) microspheres (98%). Further, microcapsules of (WPI + FOS) were used to produce a freeze-dried banana powder which was analyzed for bacterial viability under simulated gastrointestinal fluid (SGIF), stability during storage at 4 °C and 25 °C, and chemical and sensory properties. Results revealed that (WPI + FOS) microcapsules significantly increased bacteria stability in the product over 30 days of storage at 4 °C averaging (≥ 8.57 log CFU/g) for L. acidophilus and (≥ 7.61 log CFU/g) for L. Casei as compared to free cells. Bacteria encapsulated in microspheres (WPI + FOS) were not significantly affected by the SGIF, remaining stable up to 7.05 ± 0.1 log CFU/g for L.acidophilus and 5.48 ± 0.1 log CFU/g for L.casei after 90 min of incubation at pH 2 compared to free cells which showed minimal survival. Overall, encapsulated probiotics enriched freeze-dried banana powders received good sensory scores; they can therefore serve as safe probiotics food carriers.

为了提高益生菌在高盐干酪中的存活能力,以高盐白卤(white-brined)干酪为例,研究微胶囊化的植物乳杆菌在高盐干酪中的活性变化.通过挤压法制作微胶囊,将其添加至白卤干酪中,观察微胶囊的结构及其在干酪中的分布,并对益生菌在白卤干酪中的存活能力及模拟胃肠道中的活性进行评价.结果表明:微胶囊为球形,表面光滑,其平均直径100～140 μm,菌体于微胶囊内部,而微胶囊在干酪中分布均匀;干酪贮存期间,包埋的益生菌数量下降,显著低于未包埋的益生菌(P＞0.05),分别由(12.30±0.20) lg(cfu/g)降至(9.27±0.06)lg(cfu/g),(11.27±0.12) lg(cfu/g)降至(6.60±0.06) lg (cfu/g).经模拟胃肠道处理,微胶囊活菌数降至7.47 lg (cfu/g)和7.83 lg (cfu/g),较未包埋分别提高了1.4 lg(cfu/g)(P＜0.05)和1.03 lg(cfu/g)(P＜0.05).质构分析及感官评价表明,含包埋与未包埋植物乳杆菌的干酪组无显著差异(P＞O.05).以上结果表明,微胶囊化益生菌菌数较未微胶囊提高了2.6 lg(cfu/g),有效提高了高盐干酪中益生菌的活性.

The main aim of the present work was to obtain microencapsulated whey protein concentrate hydrolysate (WPCH) in order to reduce its bitter taste and resistance to hygroscopicity without impairing its the hypocholesterolemic activity by spray drying with whey protein concentrate (WPC) and maltodextrin as wall materials.The hygroscopicity,bitter taste,encapsulation efficiency (EE),glass transition temperature (Tg) and morphology of encapsulated WPCH with mixture of preheated (90 ℃,15 rmin) WPC and maltodextrin as wall materials were evaluated.The results showed that the products had the hypocholesterolemic activity after WPC was hydrolysised with trypsin.With treatments of ultrafiltration and desalting,the inhibition of cholesterol micellar solubility reached 47.53％.The bitter of microencapsulated WPCH significantly reduced (P＜0.05).The hygroscopicity of the sample reduced from 55.88 g/(100 g) to 22-24 g/(100 g) after the microencapsulation,while the Tg of the sample increased from 64.17 ℃C to 73.63 ℃C.Both indicated that the microencapsulated treatment increased stability of samples.Moreover,the mixture of preheated WPC and maltodextrin increased the EE,which reached 62.41％.The microencapsulated WPCH by spray drying did not affect the hypocholesterolemic activity compared with non-encapsulated WPCH.All of these indicated that spray drying with the mixture of WPC and maltodextrin as carriers was beneficial for reducing the bitter taste and hygroscopicity without impairing the hypocholesterolemic activity of whey protein concentrate hydrolysate.

以乳清分离蛋白及其蛋白水解物为原料分别与半乳糖发生美拉德反应,研究两者美拉德反应的褐变程度、接枝度及产物荧光光谱的变化,同时以乳清分离蛋白和蛋白水解物作对照,研究两者美拉德反应产物的抗氧化性.结果表明:乳清分离蛋白及其水解物美拉德反应的褐变程度、接枝度及产物的抗氧化性均在4h达到最大.其中,乳清分离蛋白及其水解物与半乳糖美拉德反应的褐变程度和接枝度最大值分别为1.114、18.431％和1.413、28.273％;两者美拉德反应产物的还原力、2,2'-联氨-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基清除能力和1,1-二苯基-2-三硝基苯肼自由基清除能力分别为0.605、46.29％、61.77％和0.923、69.81％、78.43％,均显著高于对照组(P＜0.05).同时,内源荧光光谱发现,美拉德反应改变了乳清分离蛋白及其水解物的构象,使二者的结构更加松散.

In order to improve the viability and storage stability of L.acidophilus and L.casei in freeze-dried food,probiotics were encapsulated in a mixture of Whey protein isolate (WPI)-fructooligosaccharide (FOS) microspheres prepared by emulsion method.Banana as a microcapsule carrier,the microcapsules were mixed with banana lyophilized into powder.Microcapsules embedded rate were studied and physical and chemical properties,viability in simulated gastrointestinal and storage stability of banana powder embedded probiotics were evaluated.The results demonstrated that compare with WPI wall material,encapsulation yield of L.acidophilus and L.casei with WPI-FOS wall material were 98％ and 95％,increased by 8％ and 9.02％ (P＜0.05),respectively.Compare with the banana powder which L.acidophilus and L.casei were not encapsulated,probiotics were encapsulated in WPI-FOS's buffering capacity were improved by 28.83％ and 73.75％ (P＜0.05),and the total water-soluble sugar content were increased by 28.28％ and 80.95％ (P＜0.05).After 90 min incubation in simulated gastric and intestinal fluid,number of viable cells can be achieved (7.05±0.1) lg cfu/g in WPI-FOS banana powder,and sterile survival in simulated intestinal fluid in banana powder without WPI-FOS.Number of viable cells ≥ 8.57 lg cfu/g in WPI-FOS banana powder after store in 4 ℃,30 d.These studies showed the banana powder which probiotics were encapsulated in WPI-FOS can maintain a high activity and good storage stability in unfavorable conditions and long-term storage.

To solve problems that the degree of expansion was too high and the inner structure with large air pocket of the microwave-puffed imitation cheese chips containing only casein was not homogenous,a microwave-puffed imitation cheese product was studied in this article.In order to achieve a product with good expansion,soy protein isolate of different content was used into the imitation cheeses and casein was reduced at same content and imitation cheeses with different formula were manufactured.The imitation cheeses with 4 mm height and 20 mm diameter were heated for 90 s at a constant power (1 000 W) in microwave oven.The results showed that soy protein isolate with percent of 14％-16％ increased hardness and springiness of imitation cheeses significantly (P＜0.05),and then decreased degree of expansion and crispness,increased hardness and b* value significantly (P＜0.05) of puffed imitation cheese chips compared with chips containing only casein.The final formula of imitation cheese was soy protein isolate 12％,casein 25％,water 59.14％,trisodium citrate 1.44％,disodium phosphate 0.72％,sodium chloride 1.20％,citric acid 0.40％,sorbic acid 0.10％.The degree of expansion was proper and was 180％.The porosity was 23/cm2 and the sensory score was 9.00 of chips and they were significantly higher than other level (P＜0.05).And scanning electron micrographs showed that air cells of chips were small,obviously growing at unit area,and more homogenous and the structure was compact.From we can achieve an animal and plant protein expansion food of good expansion effect.

Lactobacillus rhamnosus (L. rhamnosus) was microencapsulated with Maillard reaction products of whey protein and isomaltooligosaccharide (WIMRPs) through cold gelation within emulsification system and its survival was evaluated after exposure to simulated gastrointestinal conditions. The Maillard reaction of whey protein and isomaltooligosaccharide (4:1) occurred in wet heating conditions (90 degrees C, 4 h) forming high molecular weight conjugate. The WIMRPs microspheres showed the highest encapsulation yield (88.88%) after cold gelation within emulsification system compared with the microcapsules produced with the mixture of whey protein and isomaltooligosaccharide (WIMIX). The shape of WIMRPs microparticles was more spherical and smooth. The microparticles WIMRPs and WIMIX had mean diameter of 183 gm and 201 gm, respectively. WIMRPs provided better protection of probiotics after exposure of the microparticles to simulated gastrointestinal conditions, with the count of 7.48 and 7.17 log-(10) cfu/g respectively after 90 min incubation in Simulated Gastric Fluid (SGF) and 3% bile salt solution. The microspheres could be completely released in 60 min. (C) 2016 Elsevier Ltd. All rights reserved.

为了提高鼠李糖乳杆菌在人体胃肠道传递中的活力,以乳清蛋白和低聚异麦芽糖美拉德反应产物为壁材,通过内源乳化冷凝胶方法制作微胶囊,并对微胶囊的包埋率和在模拟胃肠道中活性及释放性进行评价.结果表明:乳清蛋白与低聚异麦芽糖美拉德反应条件:加热温度85℃,反应3h,此时反应产物冷凝胶硬度最高(P＜0.05).美拉德产物微胶囊的包埋率达到88.88％,与乳清蛋白微胶囊相比包埋率提高3.75％(P＜0.05).经90min模拟胃液、胆盐处理后,微胶囊的活菌数为7.49 lg CFU/g和7.17 lg CFU/g,分别提高0.97 lg CFU/g(P＜0.05)和1.17 lg CFU/g(P＜0.05),鼠李糖乳杆菌微胶囊在模拟肠液中60min内可全部释放.结论:以乳清蛋白与低聚异麦芽糖美拉德产物为壁材的微胶囊,在胃肠道条件下可有效保护益生菌的活性.

利用生物酶技术酶解乳清蛋白,制备具有降胆固醇活性的多肽,通过响应面试验、二次旋转回归设计建立回归模型,以胆固醇胶束溶解度抑制率为评价指标,对乳清蛋白的酶解条件进行了优化.结果表明,乳清蛋白的最佳酶解条件为:酶解时间8.5h、酶解温度55℃、酶解pH 8.0、加酶量4.7％、乳清蛋白含量5.8％,在此条件下,酶解乳清蛋白得到的活性肽的胆固醇胶束溶解度抑制率为18.21％.

Caseins are the predominant proteins in milk. The Maillard reaction is a non-enzymatic reaction between reducing sugars and amino acids. This work investigated the impact of ultrasound pretreatment on the Maillard reaction and functional properties of glycated casein. Casein solution was treated with ultrasound for 0, 10, 20, 30, and 40 min prior to Maillard reaction. Results revealed that the absorbance at 294 nm reached maximum after 20 min of ultrasound pretreatment. Moreover, glycated casein obtained by Maillard reaction coupled with 20 min ultrasound pretreatment had the highest water holding capacity 67.81%1.72%, gel strength 165.05 +/- 2.72 g, the emulsifying activity index 91.76 m(2)/g, the emulsion stability index 20.67 min, reducing power 0.682 compared with other samples. The results of SEM confirmed microstructure of gel improved. Consequently, ultrasonic pretreatment could improve the efficiency of the reaction. Moreover, ultrasonic pretreatment had certain impact on the functional properties of Maillard reaction products.Practical applicationsCasein solution was treated with ultrasonic pretreatment prior to Maillard reaction. Ultrasonic pretreatment can increase the reaction rate of casein and glucose. Ultrasonic pretreatment had improved functional properties of glycated casein. Therefore, it pointed out the usefulness of ultrasound as an effective method of pretreatment to promote the formation of functional ingredients by Maillard reaction.

Summary The effect of glycosylation treatment coupled with microwave heating ( MH ) on gel properties and structure change of casein were investigated. Conjugation was confirmed by electrophoresis. Protein disulphide bonds were broken by microwave irradiation to create an increase first and a decrease later in free sulfhydryl contents with time, thereby inducing subunit disaggregation. Also, the exposure of hydrophobic core residues was increased in MH ‐treated casein, which brings about protein disaggregation and unfolding. It showed that graft reactions by MH had much faster than those by water bath heating ( WH ). The content of disulphide bonds is 7.2% and 6.0% in the casein–glucose and casein–β‐cyclodextrin, respectively, treated by MH which was reduced significantly than that of treated by WH . Moreover, MH can increase the hardness of the gel. Consequently, MH could improve the efficiency of the reaction and gel properties.

To resolve the heterogeneous distribution of data sources of financial business and provide financial decision-making with information support, based on the studies of data warehouse technology and decision support system, the author designed the support system of financial decision-making on the basis of data warehouse applying to Jiangxi Province’ s finance, which includes the overall planning of system and the key technologies of achieving the system. Practice has proved that the financial decision-making system based on the data warehouse provides powerful support for carrying out analysis of financial forecasts and policy research In addition, The adoption of compass instrument design philosophy in displaying data shows some reference of realistic sense for financial institutions at all levels to build decision system.

Objective: Pulmonary endarterectomy is the operation of choice for thromboembolic pulmonary hypertension. As the largest referral center for thromboembolic pulmonary hypertension in the world, we are frequently asked whether patients with extreme pulmonary hypertension (pulmonary artery systolic pressure > 100 mm Hg) can safely undergo this operation with therapeutic benefit.Methods: To determine whether patients with pulmonary artery systolic pressures of greater than 100 mm Hg have favorable outcomes after pulmonary endarterectomy, we reviewed the outcomes of 743 patients who underwent this operation between 1999 and 2004. We compared hemodynamic and outcome parameters of 65 patients (group 1: 26 male and 39 female patients; mean age, 49.5 years) who had preoperative pulmonary artery systolic pressures of greater than 100 mm Hg with 678 patients (group 2: 314 male and 364 female patients; mean age, 50.3 years) with preoperative pulmonary artery systolic pressures of less than 100 mm Hg.Results: Group 1 patients had a greater overall diminution in pulmonary vascular resistance (mean decrease: 926.7 +/- 511.1 vs 546.4 +/- 365.1 dynes . sec . cm(-5), P <.01) and reduction in pulmonary artery systolic pressure (mean decrease: 50.5 +/- 18.7 vs 27.2 +/- 18.6 mim Hg, P <.05), with similar improvement in cardiac output (mean increase: 1.53 +/- 1.47 vs 1.55 +/- 1.58 L/min) compared with values seen in group 2 patients. Although length of hospital stay was similar for the 2 groups, overall perioperative survival was slightly lower in group 1 patients (89.2% [58/65] for group 1 vs 96.5% [654/678] for group 2). Patients with extreme pulmonary hypertension manifest a higher rate of postoperative reperfusion edema, leading to longer days of intubation compared with group 2 patients.Conclusions: Pulmonary endarterectomy can be performed safely in patients with severe thromboembolic pulmonary hypertension. The magnitude of preoperative pulmonary artery systolic pressure or pulmonary vascular resistance is not a contraindication for surgical intervention. Indeed, patients with extreme pulmonary hypertension might benefit the most from this operation.