Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Keyword
-
- Antioxidant activity (61)
- Quality (35)
- Antioxidant (27)
- Polysaccharide (24)
- Texture (22)
-
- Biological activity (19)
- Process optimization (17)
- Flavor (16)
- Physicochemical properties (16)
- Protein (14)
- Structural characterization (14)
- Fermentation (13)
- Food safety (13)
- Polyphenols (13)
- Purification (12)
- Lactic acid bacteria (11)
- Extraction (10)
- Nutritional quality (10)
- Preservation (10)
- Principal component analysis (10)
- Antioxidation (9)
- Polyphenol (9)
- Antioxidant capacity (8)
- Application (8)
- Enzymatic hydrolysis (8)
- Extraction method (8)
- Food (8)
- Nutritional components (8)
- Physicochemical property (8)
- Polysaccharides (8)
Articles 1201 - 1230 of 1588
Full-Text Articles in Entire DC Network
Effect Of Supplementing Rutin On Quality And Antioxidant Capacity Of Low-Fat Yoghurt, Hou Caiyun, Guo Xiulan, Peng Jiaxuan, Lu Yurong
Effect Of Supplementing Rutin On Quality And Antioxidant Capacity Of Low-Fat Yoghurt, Hou Caiyun, Guo Xiulan, Peng Jiaxuan, Lu Yurong
Food and Machinery
Based on skimmed milk, the effects were investigated on supplementing different concentrations of rutin (0.015%, 0.020%, 0.025% and 0.030%) in fermentation time, acidity, water holding capacity, sensory quality, antioxidant capacity and microbe numbers of low fat yogurt. The results showed that the addition of 0.015%～0.025% rutin increased the water holding capacity and the state sensory score of yoghurt (P＜0.05) compared with the control. With the rutin amount increasing, the rutin contents and antioxidant capacity were gradually increased in yoghurt, and they were significantly enhanced when the amount was more than 0.015%. The numbers of fermented bacteria were reduced as the …
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Pma-Qpcr For Detecting Live Bacteria Of Shaanxi Kiwifruit Cancer Dominant Pathogen, Xiao Yan, Liu Yunhong, Gao Guitian, Cao Fan, Ma Yanping, Zhao Wuqi, Lei Yushan
Food and Machinery
Combining Propidium Monoazide Bromide (PMA) with real-time quantitative (qPCR) to detect the number of the live bacteria of kiwifruit cancer dominant pathogen in Shaanxi province. The optimal condition for PMA-qPCR to distinguish between live and dead ulcer bacteria was determined by optimizing the optimum concentration of PMA, incubation time and light exposure time. The results showed that all Psa were killed when treated by boiling water bath at 98.3 ℃ for 13 min. When the concentration of dead Psa was 1×107 CFU/mL, the suitable concentration of covalent crosslinking between PMA and dead Psa was 105 μg/mL, the best incubation …
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang
Optimization Of Low Temperature Pressing Technology And The Analysis Of Physicochemical Indexs Of Basil Seed Oil, Li Tian, Guo Qin, Duan Yuquan, Li Qingpeng, Sun Zhigao, Wang Qiang
Food and Machinery
On the basis of single factor experiment, response surface methodology was used to optimize the low-temperature pressing process of basil seed oil, and physicochemical indexes, including color, water content and volatile matter, acid value, peroxide value, oxidation induction time and fatty acid composition of basil seed oil, were detected. The results showed that the preheating temperature and the time of preheating and pressing had significant effects on the oil yield of Basil seeds under certain pressing pressure and temperature. The optimum preparation conditions of basil seed oil were pressing with pressure 41 MPa at 50 ℃ for 1.7 h, and …
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Research Progress In Health Function And Product Development Of Bee Pollen, Zheng Hui, Liang Qianqian, Chen Xiping, Cui Zhaowei, Li Yinxia, Li Shunxiang, Yang Yong
Food and Machinery
This review summarized the health functions of bee pollen in strengthening the immune system, antioxidation, inhibiting tumor, reducing blood glucose, preventing benign prostatic hyperplasia, protecting of hepatocytic injury, anti-inflammatory and inhibition of brown pigment production. Moreover, the main problems in the development of bee pollen, such as wall-breaking and sensitization were also analyzed. The development status and technical reserve status in food, health care products and pharmaceuticals using bee pollen were briefly described, and this provided basis and reference for the development and utilization of bee pollen resources.
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie, Xu Man, Sun Fuli, Cui Heping, Yu Jingyang, Zhang Xiaoming
Aqueous Preparation Of Glutamic Acid-Xylose Maillard Intermediate And Its Application In Walnut Cookie, Xu Man, Sun Fuli, Cui Heping, Yu Jingyang, Zhang Xiaoming
Food and Machinery
The effects of reaction time, reactant ratio, initial reaction pH and vacuum dehydration on the conversion of glutamic acid-xylose Maillard reaction intermediate (Glu-Xyl MRI) were studied and the conversion from Glu to Glu-Xyl MRI could be increased to 75.11% by thermal reaction coupled with vacuum dehydration. Subsequently, the application of the MRI in baked foods was researched. The Glu-Xyl MRI were added into walnut cookie with different proportions, and the flavor of the walnut cookie were analyzed by GC/MS and sensory evaluation. It was found that the addition of Glu-Xyl MRI in walnut cookie could significantly increase the content of …
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating, Chen Ming, Wu Shuai, Huang Yiqun, Niu Lihong, Fan Yuxia, Lai Keqiang
Effects Of Galangal, Angelica Root And Bay Leaves On The Formation Of Advanced Glycation End-Products In Pork During Heating, Chen Ming, Wu Shuai, Huang Yiqun, Niu Lihong, Fan Yuxia, Lai Keqiang
Food and Machinery
The accumulation of dietary advanced glycation end-products (AGEs) in human body may be a potential safety problem. In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with the isotope internal standard of carboxymethyllysine (CML) and carboxyethyllysine (CEL) was used to analyze AGEs in pork. The effects of galangal, angelica root and bay leaves on the levels of protein-bound CML and CEL in pork during heat treatments (100 ℃, 5～120 min) were investigated. The results showed that heating promoted the production of AGEs, and the content of AGEs continuously increased with an increase of heating time. The content of …
Synergistic Effect And Mechanism Of Ε-Polylysine Hydrochloride And Nisin On Bacillus Cereus, Shi Wenyan, Sun Zhen
Synergistic Effect And Mechanism Of Ε-Polylysine Hydrochloride And Nisin On Bacillus Cereus, Shi Wenyan, Sun Zhen
Food and Machinery
The bacteriostatic action and mechanism of both against Bacillus cereus were studied by using ε-polylysine hydrochloride and nisin alone and in combination. The alkaline phosphatase content, UV absorbing content, pyruvic acid content and SDS-PAGE gel electrophoresis were used as indicators to comprehensively evaluate the antibacterial activity of ε-polylysine hydrochloride and Nisin against Bacillus cereus. The results showed that ε-polylysine hydrochloride and Nisin had a synergistic inhibitory effect on Bacillus cereus. Nisin mainly destroyed cell wall membrane structure and increased the permeability of cell wall membrane, while ε-polylysine hydrochloride mainly affected the growth and metabolism of bacteria by affecting ATPase activity, …
Prediction Model Of Surface Heat Transfer Coefficient In Oil Frying Based On Dimensional Analysis, Zhang Hongwen, He Laping, Deng Li, Li Cuiqin, Feng Lunyuan, Chen Cuicui, Yu Bingyan, Chang Rui
Prediction Model Of Surface Heat Transfer Coefficient In Oil Frying Based On Dimensional Analysis, Zhang Hongwen, He Laping, Deng Li, Li Cuiqin, Feng Lunyuan, Chen Cuicui, Yu Bingyan, Chang Rui
Food and Machinery
Based on the four dimensionless factors derived by dimensional analysis, the dimensionless prediction model for fluid-to-particle surface heat transfer coefficients (hfp) was fitted by multivariate regression analysis. After modified the model with the residual analysis method, the final corrected coefficient of determination values R2 reaches 0.973. Furthermore, the five groups of verification set data were used to verify the accuracy of the constructed model, the predicted value of the theoretical model had a high consistency with the calculated value of the measured data, and the average relative error was 2.79%. The research indicated that dimensional analysis combined with …
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang
Measurement Of Geometric Parameters Affecting The Positioning Accuracy Of Fresh Lotus Seeds, Ma Qiucheng, Liu Kun, Long Hui, Li Yan, Li Junxiong, Guo Gengjun, He Jian, Xiao Jiang
Food and Machinery
Fresh Xiang lotus, the relative parameters of fresh lotus seeds affecting the precision of mechanical core removal were measured and analyzed. A model of the section circle of fresh lotus seed is obtained with the attributes of circle center coordinates, diameter and roundness error, according to the coordinate parameters of each contour point on the same circle of fresh lotus seed. The center coordinates of each section alone the axis of the lotus core are fitted with least square method. A linear equation of lotus geometry axis is established. The measurement model of coaxially error between lotus geometry axis and …
Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen
Preparation And Properties Of Limonene-Corn Starch Composite Film, Wang Yue, Wang Jianchuan, Pi Han, Deng Yue, Li Rui, Liang Xue, Wang Yihao, Liu Yaowen
Food and Machinery
A new type of degradable composite packaging film, limonene-corn starch composite film, was prepared by casting film forming method using corn starch, limonene and glycerin. The comprehensive properties of the composite membrane were analyzed by testing its mechanical properties, water vapor transmission rate, water absorption rate and the like. Results: compared with the pure corn starch film, the addition of limonene reduces the light transmittance of the composite film, and the mechanical properties and moisture barrier properties are improved, especially the elongation at break of the composite film is greatly improved. With the addittion of corn starch of 20 g, …
Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong
Inhibitory Effect Of Lactobacillus Bacteriocin Durancin Gl On L. Monocytogenes In Chilled Chicken, Wu Xueyou, Chen Zhengxing, Ju Xingrong
Food and Machinery
Lactobacillus bacteriocin is a kind of bacteriostatic protein or polypeptide produced by Lactobacillus. It has great application value in food preservation. In this study, Durancin GL, a Lactobacillus bacteriocin, was used to treat chilled chicken for storage. The antiseptic effect of Durancin GL on chilled chicken was investigated by sensory evaluation, quality analysis and inhibition of harmful microorganisms. The results show that treatment of chilled chicken with 200 AU/mL bacteriocin preservative solution can inhibit the growth of L. monocytogenes, slow down the increase of total volatile basic nitrogen (TVB-N) content and pH, and slow down the deterioration of meat quality. …
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping
Optimization Of Two Luteolin Derivatives Preparation From Artichoke By Hplc, Shi Mingyue, Cao Qingming, Li Qun, Zhong Wenhui, Wang Yuanqing, Liu Zhiwen, Zhang Xiping
Food and Machinery
This study describes a method for isolating two luteolin glycosides from artichokes（Cynara scolymus L.）by preparative liquid chromatography. The partion A27~29 (4 g) of 50% ethanol eluent was achieved by two steps, 70% ethanol extract of artichoke adsorbed by AB-8 macroporous resin and eluted with 20% ethanol, 50% ethanol and 80% ethanol successively. 0.32 g of target part C16~19 with target components H-01 (10.4%) and H-02 (5.1%) was achieved by two steps, A27~29 adsorbed by RP-C18 stationary phase column (270 mm×80 mm, 40~60 μm) and eluted with 30%, 48% and 100% methanol successively. Taking the resolution and shape of target peaks …
Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang
Study On The Microwave Aging Of Spirit And Optimiztion Of Its Process, Hu Shiqi, Luan Donglei, Fan Yuxia, Lai Keqiang
Food and Machinery
In this study, Luzhou-flavor spirit was processed by microwave, and the effects of microwave aging temperature, microwave power and processing time were investigated. The results showed that the best quality could be obtained, under the controlling conditions of, the microwave power 70 W, with microwave aging temperature at 60 ℃, and processing for 10 minutes. The total acid and ester contents of the spirit were 1.46 g/L and 2.98 g/L, respectively. There were significant differences (P＜0.05) in the total acid and ester contents between the raw spirit and microwave processing one. The content of esters increased after microwave processing, and …
Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui
Research Progress In The Shellfish-Derived Antioxidant Peptides, Yang Xihong, Qu Chunchun, Li Sai, Li Anqi, Ding Qian, Li Yujin, Li Lidi, Zhang Junyi, Xie Wancui
Food and Machinery
Chinese coastal shellfish resources are abundant with a good prospect of fresh or processed shellfish products. Bioactive peptides from shellfish and its by-products can promote the upgrading of aquaculture development, which belongs to high value utilization of aquatic resources. Antioxidant peptides can suppress and delay lipid oxidation, protect human tissues and organs from damage by the free radicals, therefore this attracted researches in recent years increasingly. The article reviewed methods of preparation of antioxidant peptides from shellfish, including proteolysis, separation, purification and identification. Based on the detection and structural identification methods of antioxidant peptides, the significance and the further clarify …
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin
Research Progress In Regulation Of Energy Metabolism By Dietary Nutrition And Host Inheritance Via Intestinal Flora, Tang Tian, Suo Huayi, Li Jian, Zhang Yu, Wang Hongwei, Zhao Xin
Food and Machinery
The paper will explain the effects of dietary nutrition and host genetics on energy metabolism, aim to provide reference for the research and development of functional foods for metabolic diseases and the exploration of new therapeutic methods for metabolic diseases.
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Effect Of Wheat Flour Characteristics On The Quality Of Buckwheat Chinese Steamed Bread Premix, Zheng Yujiao, Guo Xiaona, Zhu Kexue
Food and Machinery
The basic properties, dough rheological properties and fermentation characteristics of 8 different wheat flours were determined, and the buckwheat Chinese steamed bread（CSB）was prepared by using the buckwheat CSB premix prepared by the method. The specific volume, texture characteristics and sensory quality of the buckwheat CSB were determined. To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix. The results showed that wheat flour of the content of wet gluten was between 33% and 34%, the protein content was between 11% and 12% had less protein weakening, the dough formation time and stability time were longer, …
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Detection Of Hydroxyapatite In Milk Powder, Zhu Lixian, Lin Qinbao, Zhong Huaining, Wang Liang, Pan Jingjing
Food and Machinery
The milk powder was dissolved in ultrapure water, and the inorganics-rich components in the milk powder were extracted after ultrasonication, centrifugation and vacuum freeze-drying, and the inorganics-rich components in the milk powder were qualitatively analyzed by X-ray powder diffraction (XRD) and Fourier transform infrared spectroscopy. In addition, different concentrations of needle-like nano-hydroxyapatite reference standard were added to the blank milk powder sample, and the same prelimina-ry treatment and analysis as the milk powder samples was carried out. The morphology and nano-size of the inorganics-rich components in sample 1 and spiked sample were characterized by scanning electron microscopy (SEM) and transmission …
Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan
Change In The Quality Of Coix Seed During Storage, Luan Linlin, Lu Hongmei, Chen Li, Yang Fengyi, Wu Yuzhang, Mou Cancan
Food and Machinery
The aim of the study was to explore quality of coix seed grown in Xingren, Guizhou (China) during storage. The results indicated that, color, ordor, main contents and correlate indexs of coix seed changed significantly during storage, which reflect the quality of coix seed decreases. Results: the color of coix seed changed with storing time lengthening. Original milky white, glossy coix seed became dimmed with yellowish and grayish with storing period lengthens. The odor was also from the original sweet aroma, which was ultimate rancidity. The rancidity of coix seed bacame stronger with storing time lengthening. During storage period, there …
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Formation And Regulation Of 1,2-Dicarbonyl Compounds And Ages In Steamed Cakes, Lu Yongling, Lu Min, Wang Xi, Lv Lishuang
Food and Machinery
In view of the formation of harmful products of Maillard reaction in baked foods, different recipes of steamed cakes (sugar type, oil type, cake acidity regulator and the ratio between egg white and yolk) were selected to analyze the changes of glyoxal (GO), methylglyoxal (MGO) and advanced glycation end products (AGEs) in cakes, and the inhibitory effects of natural flavonoids (geneistein and luteolin) were investigated. The results showed that fructose (hexacarbohydrate) produced the highest MGO, xylose (pentose) produced the highest GO, GO and MGO contents were the lowest in cakes produced by xylitol; The influence of oil on the production …
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Effects Of Pomegranate Peel Polyphenols On Cholesterol Efflux And Related Protein Expression, Zhao Shengjuan, Xiang Jinle, Chen Shuxing, Fei Peng, Xu Yunfeng, Li Jianke
Food and Machinery
In order to explore the effects of pomegranate peel polyphenols (PPPs) on SR-B1 protein expression and cholesterol efflux, in this study, Raw264.7 macrophages derived from foam cells were used as the model to illuminate the effects of PPPs on cholesterol efflux mediated by HDL. Western blot method was used to analyze the expression of scavenger receptor B1 (SR-B1), acyl-coenzyme A1: cholesterol acyltransferase (ACAT1) and cholesteryl ester hydrolase (nCEH). Further, the activity changes of ACAT1 and nCEH were revealed. The results showed that PPPs promoted the HDL-mediated cholesterol efflux and up-regulated the expression of SR-B1 significantly (P＜0.05). In addition, the PPPs …
The Ultrahigh-Pressure/Thermally Induced Technologies Of The Β-Glucan Mixed Gel And The Evaluation System For Their Properties, Fan Rui
Food and Machinery
The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological, texture, scanning electron microscopy and other analytical methods. The results showed that the β-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%, respectively, and the properties in water hold capacity, gel hardness, elasticity, chewiness and internality of β-glucan mixed gel formed by ultra-high pressure showed the more superior, in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel (P＜0.05), while the oil hold …
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda
Comparison Of Fermentation Characteristics Between Clostridium Butyricum And Clostridium Tyroburicum, Wang Youling, Wei Zhujun, Liu Qing, Zhu Lilei, Xiao Haifang, Song Yuanda
Food and Machinery
In this study, three strains of Clostridium butyrate were isolated from human feces, pit mud and animal intestinal contents. Which were named as Clostridium butyricum NK, SY and RX respectively. The fermentation characteristics of C. butyricum NK, SY and RX and C. tyroburicum ATCC25755 grown in synthetic medium were compared. The results showed that the growth ability of C. butyricum NK and SY were strong. C. tyroburicum had higher butyric acid, but lower lactic acid-production than C. butyricum. Compared among the three different strains of C. butyricum, C. butyricum NK had a stronger ability to produce butyric acid, with the …
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo
Flavor Components Of Fermented Coconut Milk Using Omics Technology Combined With Spme-Gc-Ms, Lei Wenping, Zhou Hui, Zhou Xingrong, Wu Kun, Wu Ni, Song Yanfei, Liu Chengguo
Food and Machinery
In order to analyze the correlation between characteristic flavor components and sensory flavor of fermented coconut milk. Solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor compounds of fermented coconut, natural coconut milk and yogurt, respectively. The sensory properties of flavor were assessed, and the characteristic flavor of the fermented coconut milk was analyzed from the sensory and flavor substances in combination with the omics technology. The results showed that the sensory flavor characteristics of fermented coconut milk were higher in sweet, sour, coconut, milky, creamy and alcoholic sensory scores; the sweetness …
Discrimination Of Big Or Small Particle Coix Seed Varieties Based On The Major Nutrient Content, Liu Xing, Fan Kai, Yang Junhua, Song Weiguo
Discrimination Of Big Or Small Particle Coix Seed Varieties Based On The Major Nutrient Content, Liu Xing, Fan Kai, Yang Junhua, Song Weiguo
Food and Machinery
Based on the crude fat, protein, amino acids and mineral element content of different areas big particle Coix seed (BCS) and small particle Coix seed (SCS), this paper analyzed whether there was a difference on the major nutrient content between BCS and SCS by using analysis of variance, and discriminated the BCS and SCS by using principal component analysis (PCA) and support vector machine (SVM). The results indicated that the nutrient contents measured in this text of SCS were higher than or not significant difference from those of BCS except the crude fat, Mg, and Al content. The characteristic variables …
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui
Optimization On Enzymatic Hydrolysis Conditions Of Rice Dreg And Effect On Cadmium Content, Qi Wenlei, Feng Yanying, Xu Zhou, Chen Maolong, Cheng Yunhui
Food and Machinery
Low solubility and high cadmium content are the technical bottlenecks of protein resource utilization in rice dregs by-products. Rice dregs with high cadmium content were used as raw materials,Alcalase 2.4 L alkaline protease was selected, The factors of enzymatic hydrolysis of rice dregs were studied by response surface center combinational design. According to the results of single-factor experiment, the time of enzymatic hydrolysis, pH, the amount of enzyme added and the concentration of substrate were taken as the influencing factors, and the soluble nitrogen recovery rate of rice dregs protein was taken as the response value. The optimal conditions for …
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu
Studies On The Antioxidant And Enzyme Inhibitory Activities Of Galangal Methanol Extract And The Correlation With The Bioactive Components, Li Jiao, Zhang Xiaofeng, Wang Xiaokai, Wang Wanyu
Food and Machinery
The Galangal was degreased and extracted by methanol to evaluate its polyphenols content and total flavonoids content, and the relationship of them with the antioxidant capacity and inhibitory activities against pancreatic lipase and α-glucosidase were studied. The polyphenols and total flavonoids were determined respectively by Folin-Ciocalteu assay and AlCl3 colorimetric method. The antioxidant potential was estimated by DPPH method, ABTS method and FRAP method. Additionally, inhibitory effects against pancreatic lipase and α-glucosidase in vitro were also assessed. The results showed that the polyphenols and total flavonoids were 62.91 mg GAE/g DW and 13.12 mg QE/g DW, respectively. When concentration …
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua
The Effects Of The Antioxidant Activity And Inhibition On Ldl Oxidation Of Clove Oil Extracted By Soxhelt And Steam Distillation Methods, Li Xuejin, Xiong Yifan, Zheng Changhong, Yang Liping, Chen Hui, Liu Changjin, Jiang Shenhua
Food and Machinery
The comparison of antioxidant activity and inhibition efficiency on LDL oxidation of two kinds of clove oil were studied by spectrophotometry and fluorescence analysis in this study. The results showed as follows. The scavenging ability on DPPH radicals, total reducing and antioxidant capacities, ferric reducing antioxidant power of COESD were significantly stronger than those of COESM (P＜0.05 or P＜0.01). During LDL oxidation, the inhibition effect of COESD on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscins, lysine (Lys) modification detected by MDA and UV-Visible scanning spectra were also better than those of COESM. The results of …
Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei
Optimization Of Coupled Pulping And Steam Blanching On Lipoxygenase Denaturation Of Soybeans, Wang Xiukun, Wu Jiaqi, Cui Zhengwei
Food and Machinery
In order to minimize the beany flavor and improve the quality of soybean milk, the pulping of soybean milk coupled with steam inactive lipoxygenase (lox) activity was investigated. The effect of three factors, including temperature, heating rate, and soaking time, impacting on the lipoxygenase (lox) activity and sensory evaluation of odor of product, were evaluated based on the results of single-factor experiment. Thenafter, the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase (lox). The optimum conditions were as follows: being heated at 95.34 ℃, with heating rate of 0.37 ℃/s and soaking for …
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong
Advances On Intervention Of Food Polyphenols On Type 2 Diabetes And Metabolic Syndrome, He Zhen, Qin Fang, Chen Jie, He Zhiyong
Food and Machinery
This article reviews the research progress of food polyphenols' intervention on type 2 diabetes and metabolic syndrome in recent years. And it expounds the possible mechanism of food polyphenols on hyperglycemia regulation. It is necessary to excavate more effective ingredient from food materials to provide more theoretical guidance for the development of hypoglycemic health food diabetics.
Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai
Research Progress On Bioactive Peptides In Cheese, Chen Senyi, Liu Zhenmin, Jiao Jingkai
Food and Machinery
This study reviewed the production of bioactive peptides in cheese, and summarized the types and research progress of several bioactive peptides commonly found in cheese. The research progress of bioactive peptides in bioavailability and the effects on the intestinal flora was described, and the research prospects of bioactive peptides in cheese were summarized and prospected.