1.The adsorption effect of dietary fibres from four seaweeds on Cd~(2+),Pb~(2+) and Hg~(2+) was studied by simulating the environment of stomach and small intestine in vitro,and feeding rat in vivo. At the same time,the adsorption effects of wheat bran was studied as control.
采用模拟胃和小肠环境进行体外实验,同时对大白鼠进行体内实验,研究了4种海藻膳食纤维对Cd2+、Pb2+、Hg2+的体内、体外清除效果,并与麦麸(Wheat bran)膳食纤维进行了比较研究。
2.Saccharified bran was produced by thick layer and aeration solid fermentation of Aspergillus niger HS-16 with bran as raw material. The content of reducing sugar was increased from 2.8 g/100 g to 39.0g/100g after saccharification to supply more fermentable carbon sources for the production of Monascus bran by Monascus sp.M-1 from bran.
利用黑曲霉Aspergillus niger HS-16菌株作生产菌,麸皮为原料,采用厚层通风固体发酵工艺糖化麸皮,使麸皮的还原糖含量从2.8g/100g增加到糖化后的39.0g/100g,为红曲霉M-1菌株利用麸皮制备红曲麸增加了可发酵碳源。
3.When one study found that eating massive quantities of oat bran reduced cholesterol and thus might help prevent heart attacks, the price of oats skyrocketed and American supermarkets were instantly flooded with products containing oat bran, including oat bran candy bars and oat bran beer.
当研究发现吃大量的燕麦麸可以降低胆固醇，有 助于防止心脏病时，燕麦的价格会直线上升，美国超市里马上就会充斥各种含燕麦麸的产品，包括燕麦麸糖和燕麦麸啤酒。
4.The content of Mn (137.779ug.g-l) in the white rice bran was significantly higher than that (119.739ug.g-l) in the black rice bran and that (113.967ug.g-l) in the red rice bran.
白米米糠中Mn含量(137.779ug.g~(-1))极显著高于黑米米糠(119.739ug.g~(-1))和红米米糠(113.967ug.g~(-1))。
5.The isoelectric point of oat bran protein was discovered to be pI=4.4. Using alkaline solution for protein extraction from oat bran, a serial orthogonal experiments was designed and the optimal conditions with protein extraction were discovered as following: the ratio between oat bran raw material and extraction solution was 1∶10(w/v), extracting 3 hours at temperature 60℃ under pH11, and the extraction rate of protein was 58.88% under the optimal conditions.
并测定了燕麦麸蛋白质的等电点为pI=4.4。 利用正交试验优化燕麦麸蛋白质稀碱法提取的工艺是料液比1∶10、pH11、60℃、浸提3h,在此条件下燕麦麸蛋白质的提取率是58.88%。
6.The results showed that by adding 6% food fiber from wheat bran of 80 mesh fineness and 0.25% sodium alginate into flour, the noodles made with food fiber from wheat bran had good quality.
结果表明，添加6%的80目筛的麦麸膳食纤维，0.25%的海藻酸钠，制作的麦麸膳食纤维面条具有良好的品质。
7.In this paper, solid state fermentation for production of alpha amylase was studied in a pure wheat bran medium. With the initial water content 60%,initial pH natural, incubation temperature 37～39 ℃,the liquid inoculum size 0.5%, cultivation in 250 mL Erlenmeyer flask yielded an enzyme titre of 1 248 U/g dry bacterial bran at 48～60 h.
采用国内α 淀粉酶生产常用菌株BF7658变异菌种 ,直接以麸皮为原料固态发酵法生产α 淀粉酶 ,得到较适宜的条件为 :培养基初始含水量 (质量分数 )为 60 % ,起始 pH自然 ,液体接种量为 5mL/kg ,3 7～ 3 9℃培养 4 8～ 60h ,三角瓶培养产酶水平可达 1 2 4 8U/ g ,浅盘培养平均产酶可达 1754U/ g .
8.In this study, oat bran was used as raw material for the purpose of protein extraction. The component in oat bran were detected and it consist of 19.42% protein, 10.57% fat, 7.74% moisture, 49.54% starch and 3.40% ash respectively.
以燕麦麸为原料,对其进行组成成分分析,结果表明:40～60目燕麦麸中蛋白质含量为19.42%、粗脂肪为10.57%、水分为7.74%、淀粉为49.54%、灰分为3.40%。
9.The results of orthogonal experiment using rice bran with particle size of 0.18-0.86mm as material showed that the optimum parameters of wax from rice bran by SF-CO2 extraction were: extracting pressure SOMPa, extracting temperature 40 ℃, extracting time SOmin;
并通过正交试验，确定萃取米糠蜡质的最佳参数为：萃取压力50MPa，萃取温度40℃，萃取时间50min；
10.Some biochemical properties of cellulases from 9 strains belonging to 6genera fo fungi,namely,Penicillium,Aspergillus,Trichoderma,Myrothecium,Fusarium, Huraicola,which were cultivated in wheat bran liquid medium and the activities of cellula- ses from above mentioned fungi which were cultivated in wheat bran solid medium were com- pared.
比较了属于6个属,即青霉(Penicillium)、曲霉(Aspergillus)、木霉(Trichoderma)、漆斑菌(Myrothecium)、镰孢霉(Fusarium)和腐质霉(Humicola),总计9株真菌在麦麸液体培养基中所产纤维素酶的一些生物化学性质。
