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1、中国食品科学技术学会第四届年会论文摘要集EffeetofZeaxanthinandLuteinfromCornGlutenMealonDNADamageofHumanoralCaneerCellSunZhenLiBoYaoHuiyuan,,(TheKeyLaboratoryofFOodScieneeandsaj己沙nisucationSouthernYanglzeiversi妙MitryofEdUn,oooFodSchl环几“12140了石)AbstraetOeetive:Tostudythemeehanismofthezeax
2、anthinandluteinfromeornglutenmealbjn.inhibitigthegrowthofhumanoraleaneereellKBMethods:KBeellsweretreatedwiththemediumeontaining40and60pmol/Lluteinor30and40pmol/Lzeaxanthinfor48and72h,resPeetively.Single.eellgeleleetroPhoresis(SCGE)assaywasaPPliedtodeterminetheDNAdama
3、geofKBeellResults:ZeaxanthinandluteinfromcornglutenmealcouldindueethebreakageofDNAstrandofKBeell;the,PereentageoftailDNAtaillengthandtailmomentofexPerimentalgrouPsweresignificantlyhigherthanthatrorou,.oneuson:eaxrnofeontlgPwithvhighstatistiealsignifieanceCliZanthinan
4、dluteinfromeoglutenmealeouldleadtoDNAdamageofKBcellandinhibitProliferationoftumoreells.KeywordsLuteinZeaxanthinDNAdamageZeaxanthinHumanoraleancercell170931大豆油脱臭馏出物酶法甲醋化工艺研究唐年初(江南大学食品学院食品科学与安全教育部重点实验室无锡214036)油馏出物甲醋化的工艺。对反应条件进行单,摘要采用酶法研究大豆因素分析和正交试验随后,。确定了反应的最佳工艺参数:进行了
5、极差分析试验结果表明影响醋化率的最主要因素是料溶比,。.,,和温度酶用量和反应时间影响较小最佳甲醋化工艺条件为:料溶摩尔比l:30酶用量4%反℃,,该条件下醋化率达。应温度30反应时间3h96.37%关键词大豆油脱臭馏出物酶法甲醋脂肪酶维生素EStudiesonEsterifieationTreatmentofSoybean011Deodor议erDistillateinEnZymatieReactionngNianehuTa已a,,,(尤夕LbofFoodScieneeandSa/砂印八介刀isr尽ofEd“cationSch
6、oolofFoodScienceandTeehnolo舒,SouthernYangtzeUniversi妙环乞比121403耐AbstraetTheenzymaticesterifieationofsoybean011deodorizerdistillate(SODD)withmethanolcataznasewssue.esnector,ortoonaexerensereuneaen,anelyigbyliPatdidThiglfahglPimtwdrtkdthextremereneewaseatenorertoetteoac
7、onatonaraers.eresussowedifealisdidghPtimlmbiiPmetThlthdthattheimPortantfaetorsafeetingtheesterificationratiowerethemolarratioofsubstaneesandesterifieationtemPerature,whileliPaseeoneentrationandesterifieationtimehadalienuenee.eestrtliflThbetoreombinatonwas:thrroosusta
8、nees.:,aseeoneentron,estercatonfaiemolaatifb301liPati4%ifiitemPerature30OCandesterifieationtime3hours.Atthiscondition,thehighestest
