 Posted: Mon 1:21, 03 Jan 2011 Post subject: Japanese enzyme technology development trends and |
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| Japanese enzyme technology development trends and application in food industry
Galactose from oligosaccharides are willing to Ye Gude head first developed. Mo surgery oligomeric sugar, refined agar oligosaccharides in the food industry is very useful. Hom pay patients by enzymatic oligosaccharide is constantly developed. And the development of oligosaccharides as Simulium been warm the belly of proteins is prepared. Since the peptide was raised on the consumer than the same amino acid composition of the report faster absorption billion since the development of peptide} Xun who is receiving increasing attention, especially in recent years focused on soy protein, milk protein and other easy to digest and I lost income burning characteristics of developed nutritional supplements, enteral nutrition is increasing. In addition to good digestion and absorption of soy peptide inhibition of cholesterol but also have (the switch 3) {l fish wall pad!! Jian Huang bad boy plastic 璺 search: guide and pectin can be anti-diarrhea, lower cholesterol. The United Nations Food and Agriculture Organization 纰 WHO Expert Committee decided to hard-pectin can be used as food additive and not be restricted. However, amidation of pectin, in 197 F-law provisions of the ADI value (the amount of days taken) is 25mg/kg mortar. Fourth, the application of pectin and pectin as the Po, the relevant provisions of stripping agent, limb suspected agent, stabilizer, emulsifier and other widely used in food, medicine, cosmetics and other production areas. At present, especially in the food industry the most widely used in food applications are briefly described below in the relevant regulations and requirements, other applications can be implemented by reference. According to China National Standard R ~ GB2760 - 86 provides that pectin can be used as agents by Sichuan in the sculpture, canned food, jam, candy, fruit juice, ball chocolate cream _ Yu l, the normal need for unlimited usage. According to the international FAO and the World Health Organization longitudinal (FAo / WHO) 1984 year rule, the amount of processed cheese 8g/kg, (single ffj dosage units or with other thickener), cans (including oil) mushrooms, asparagus, green beans, fruit, baby food matrix elixir, carrots, cold drinks for the log / kg} Move D canned fish, tuna 21g/kg; cream, cream cheese 5g/kg, Lek share classes according to GMP. Also be used for jam, jelly making, mayonnaise, fine dysprosium stabilizer to prevent the pastry hard billion to improve the quality of cheese, fruit juice powder system. HM pectin can also be used for a confectionery, soft error,Moncler pas cher, filling the core and yogurt drinks stabilizer. LM pectin can also be used for making a soft Ji, frozen desserts, salad dressing ignorant tone, ice cream, yogurt and other stabilizers. Fifth, identification test 1】 g pectin added 6mf water, water bath (about 90 ℃) heat dissolved, but after Ling gelatinous. 2,1 pectin solution by adding an equal volume of 95 ethanol,tory burch outlet, the resulting translucent gel precipitation. 3,5 m / 1% pectin solution, processing 2N-NaOH1ml room temperature for 15 minutes, the formation of translucent to opaque plastic core j l 』』 AT-gel. 4, take 0. Intoxicated products] lIl3cml water,uggs sale, heating and stirring constantly, to make it completely dissolved saw,tory burch outlet, add sugar 35.6g, continued heating concentrated to 54.7g, with 0.8m11.25 screwed into the lemon acid wash the beaker, cooled that was soft and flexible skin cold (referring to a result HM limbs). 5, the \The expansion Run gel precipitation after boiling white floc (pectin acid). (Continued from page 6) the role of alcohol and the effect of enhancing immunity, and to improve the intestinal flora and environment functions. Peptides generated from protein degradation, hate ignorant of the plight of the weak is its fatal tiny. As a way to eliminate bitter peptides with enzymes outside the stomach acid before it ends seven hydrophobic, so ignorant of the peptide functional groups of polymer has been good progress of the tanks can be said to win four in sight. In addition,north face outlet, the protein from casein phosphopeptides (CPP), opioid peptides (OPP) in the development of electricity in progress. CPP has the role to promote absorption of minerals, has been tested in the drink. oPPQ analgesic effect of functional food ingredients is applied research. At present, some large meat processing plants, carcasses of animals had never used the blood of the effective use of technology is developing. Such as Ito Ham Company Y has successfully tested a bead extraction and concentration, albumin, fibrinogen, new technology, has recently been refined into concentrated alkaline protease heme iron, and has been sold as a commodity. The heme iron has been removed because of unnecessary proteins, intestinal absorption rate, taste and smell have improved, the use of a more extended range. At the same time as the high cost of milk protein, instead of seeking the material, animal carcasses in the blood globulin modified study is under way. As the scope of the activity of globin biased strongly acidic, so it is difficult to use in the food, use it aminotransferase, protease modified into a ~ neutral in weak acid has activity globin to its use in the food industry excluding obstacles. 3 |
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