The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modo...The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming ability of kamaboko and modori gels was improved by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was observed in the TCA-soluble peptide content of either gel with the addition of EW above 1%. No effect on the whiteness of both gels was shown after the addition of EW. The addition of EW exhibited smaller cavities and a more compact fibrous network in microstructure.展开更多
[ Objective] To explore the possibility of treating livestock manure with white-rot fungi. [Method] The wood powder-chicken manure mixture was respectively composted by three kinds of white-rot fungi, the weight of li...[ Objective] To explore the possibility of treating livestock manure with white-rot fungi. [Method] The wood powder-chicken manure mixture was respectively composted by three kinds of white-rot fungi, the weight of lignin, cellulose, protein, fat, ash and crude polysaccharide as well as the mycelial growth was determined during this process. [ Result] The mixture was better composted with white-rot fungi than the control. The best effect was achieved in P. ostreatus composting group. In this group, the rate of weight reduction, lignin degradation and cellulose degradation were respectively 15.68% （6.79 times as great as that of the control group）, 39.92% （6.54 times as great as that of the control group） and 32.26% （2.77 times as great as that of the control group）. The weight of protein and fat were increased by 31.68% and 146.58%, respectively. The content of crude polysaccharide was 2.43%. No crude polysaccharide was detected, and the weight of protein and fat decreased by 21.96% and 70.99%, respectively. [ Conclusion] It is feasible to compost livestock and poultry manure with white-rot fungi.展开更多
为提高蛋糕的感官品质和冻藏稳定性,将乳清分离蛋白(whey protein isolate,WPI)和蛋清粉(egg white protein,EWP)按照质量比1∶0、4∶1、2∶1、1∶1和1∶2进行复配(其中1∶0组为对照组),通过测定面糊的流变特性、面糊密度和微观结构、...为提高蛋糕的感官品质和冻藏稳定性,将乳清分离蛋白(whey protein isolate,WPI)和蛋清粉(egg white protein,EWP)按照质量比1∶0、4∶1、2∶1、1∶1和1∶2进行复配(其中1∶0组为对照组),通过测定面糊的流变特性、面糊密度和微观结构、蛋糕的比容和质构特性以及冻藏0、15、30、45 d和60 d蛋糕的微观结构、老化焓值、淀粉结晶度和感官评价等指标,研究复配蛋白粉对无麸质高蛋白蛋糕面糊特性及冻藏期间品质变化的影响。结果表明,面糊的弹性模量(G')、黏性模量(G″)和面糊密度与乳清分离蛋白添加量呈正相关,进而提高蛋糕的比容;随着冻藏时间的延长,添加高比例WPI的冷冻蛋糕的淀粉结晶度和老化焓值较低;但高比例的WPI会因蛋白聚集使蛋糕横截面产生大气孔,且硬度和咀嚼度较高,降低蛋糕的感官评分。WPI与EWP质量比为2∶1时能改善蛋糕横截面大气孔的问题,延缓蛋糕硬度和咀嚼度的上升速率;此时冷冻蛋糕的蛋白质含量达18.87 g/100 g。结合蛋糕的感官特性和老化特性,WPI与EWP质量比为2∶1时可以赋予冷冻蛋糕较好的冻藏稳定性。展开更多
The Chinese compound Kaixin fieyu Fang can be used to treat vascular depression; however, the underlying mechanism remains unclear. This study established a rat model of chronic cerebral ischemia-caused white matter d...The Chinese compound Kaixin fieyu Fang can be used to treat vascular depression; however, the underlying mechanism remains unclear. This study established a rat model of chronic cerebral ischemia-caused white matter damage by ligation of the bilateral common carotid arteries. Rats received daily intragastric administration of a suspension of Kaixin ]ieyu Fang powder. After 3, 7 and 21 days of treatment, the degree of white matter damage in the cerebral ischemia rat model was alleviated, Bcl-2 protein and mRNA expression in brain tissue increased, and Bax protein and mRNA expression decreased. These results indicate that Kaixin Jieyu Fang can alleviate cere- bral white matter damage, and the underlying mechanism is associated with regulation of Bcl-2/ Bax protein and mRNA expression, which is one of possible mechanism behind the protective effect of Kaixin Jieyu Fang against vascular depression.展开更多
文摘The gel-forming ability of rohu (Labeo rohita) mince with and without egg white powder (EW) was investigated. Gel from washed mince (washed gel) was prepared under two setting conditions: kamaboko (40°C) and modori (60°C). The gel-forming ability of kamaboko and modori gels was improved by the addition of EW at 2%. The autolytic inhibition of kamaboko gel was obtained in gel added with 2% EW, and 1% EW of modori gel. No marked change was observed in the TCA-soluble peptide content of either gel with the addition of EW above 1%. No effect on the whiteness of both gels was shown after the addition of EW. The addition of EW exhibited smaller cavities and a more compact fibrous network in microstructure.
基金supported by Qianjiang Talent Program of Science and Technology Department of Zhejiang Province(2007R10039)Major State Basic Research Development Program of China (2005CB724204)2008 University Students Science and Technology Innovation Project of Zhejiang Province
文摘[ Objective] To explore the possibility of treating livestock manure with white-rot fungi. [Method] The wood powder-chicken manure mixture was respectively composted by three kinds of white-rot fungi, the weight of lignin, cellulose, protein, fat, ash and crude polysaccharide as well as the mycelial growth was determined during this process. [ Result] The mixture was better composted with white-rot fungi than the control. The best effect was achieved in P. ostreatus composting group. In this group, the rate of weight reduction, lignin degradation and cellulose degradation were respectively 15.68% （6.79 times as great as that of the control group）, 39.92% （6.54 times as great as that of the control group） and 32.26% （2.77 times as great as that of the control group）. The weight of protein and fat were increased by 31.68% and 146.58%, respectively. The content of crude polysaccharide was 2.43%. No crude polysaccharide was detected, and the weight of protein and fat decreased by 21.96% and 70.99%, respectively. [ Conclusion] It is feasible to compost livestock and poultry manure with white-rot fungi.
文摘为提高蛋糕的感官品质和冻藏稳定性,将乳清分离蛋白(whey protein isolate,WPI)和蛋清粉(egg white protein,EWP)按照质量比1∶0、4∶1、2∶1、1∶1和1∶2进行复配(其中1∶0组为对照组),通过测定面糊的流变特性、面糊密度和微观结构、蛋糕的比容和质构特性以及冻藏0、15、30、45 d和60 d蛋糕的微观结构、老化焓值、淀粉结晶度和感官评价等指标,研究复配蛋白粉对无麸质高蛋白蛋糕面糊特性及冻藏期间品质变化的影响。结果表明,面糊的弹性模量(G')、黏性模量(G″)和面糊密度与乳清分离蛋白添加量呈正相关,进而提高蛋糕的比容;随着冻藏时间的延长,添加高比例WPI的冷冻蛋糕的淀粉结晶度和老化焓值较低;但高比例的WPI会因蛋白聚集使蛋糕横截面产生大气孔,且硬度和咀嚼度较高,降低蛋糕的感官评分。WPI与EWP质量比为2∶1时能改善蛋糕横截面大气孔的问题,延缓蛋糕硬度和咀嚼度的上升速率;此时冷冻蛋糕的蛋白质含量达18.87 g/100 g。结合蛋糕的感官特性和老化特性,WPI与EWP质量比为2∶1时可以赋予冷冻蛋糕较好的冻藏稳定性。
基金supported by the National Natural Science Foundation of China,No.30672696,81072801the Natural Science Foundation of Beijing in China,No.7093129
文摘The Chinese compound Kaixin fieyu Fang can be used to treat vascular depression; however, the underlying mechanism remains unclear. This study established a rat model of chronic cerebral ischemia-caused white matter damage by ligation of the bilateral common carotid arteries. Rats received daily intragastric administration of a suspension of Kaixin ]ieyu Fang powder. After 3, 7 and 21 days of treatment, the degree of white matter damage in the cerebral ischemia rat model was alleviated, Bcl-2 protein and mRNA expression in brain tissue increased, and Bax protein and mRNA expression decreased. These results indicate that Kaixin Jieyu Fang can alleviate cere- bral white matter damage, and the underlying mechanism is associated with regulation of Bcl-2/ Bax protein and mRNA expression, which is one of possible mechanism behind the protective effect of Kaixin Jieyu Fang against vascular depression.
