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Effect Of Polygonatum Sibiricum Powder On Properties Of Dough And Quality Of Bread, Wu Kunwei, Wei Ming, Qian Senhe, Li Ziman, Xie Yan
Effect Of Polygonatum Sibiricum Powder On Properties Of Dough And Quality Of Bread, Wu Kunwei, Wei Ming, Qian Senhe, Li Ziman, Xie Yan
Food and Machinery
［Objective］ To explore the application of Polygonatum sibiricum powder in bread,enhancing its health benefits.［Methods］ Polygonatum powder is added to wheat flour to study its effects on starch gelatinization,gluten structure,dough rheological properties,and bread baking quality.［Results］］ The addition of Polygonatum powder increases the gelatinization temperature of the flour,while peak viscosity and retrogradation values decrease.The gluten yield in the dough is reduced.Changes in the secondary structure of gluten proteins are observed,with an increase in the content of random coil structures.Polygonatum sibiricum powder increases dough hardness,elasticity modulus,and viscosity modulus,but it reduces the dough's fermentation volume.The baking quality of the bread is affected,with the bread …
Preparation And Properties Of Rutin-Casein Complexes, Zhang Nan, Liu Lili, Yang Le, Li Sisi, Zhang Xinyuan
Preparation And Properties Of Rutin-Casein Complexes, Zhang Nan, Liu Lili, Yang Le, Li Sisi, Zhang Xinyuan
Food and Machinery
［Objective］ To investigate the effect of complexes produced by protein -polyphenol interaction on the bioavailability of polyphenols and proteins.［Methods］ Rutin -casein complexes are prepared using rutin and casein as raw materials.Their physicochemical and structural properties are analyzed.［Results］］ The optimal preparation conditions for the rutin -casein complexes are determined as follows:mass ratio of rutin to casein =1.89∶1.00,reaction time of 5.94 h,pH 8.5,and temperature of 50 ℃.Under such conditions,the binding degree is 40.23%.Compared with casein,the complexes exhibit a decrease in emulsifying activity index (8.47 m2/g) and emulsifying stability (9.39%).The solubility increases by 5.11%,surface hydrophobicity is significantly enhanced,and antioxidant activity markedly improves (P<0.05).Scanning electron microscopy reveals that the rutin -casein complexes display a lamellar structure with smooth surfaces,which may contribute to its functional properties.Infrared spectroscopy demonstrates peak broadening and redshifts in the amide I and II bands,and fluorescence intensity (including synchronous fluorescence ) decreases due to fluorescence quenching.It indicates that rutin alters the secondary structure and conformational arrangement of casein.［Conclusion］ Compared with the uncomplexed casein,the rutin -casein complexes are enhanced in solubility,surface hydrophobicity,and antioxidant activity.引用格式：张楠，刘丽莉，杨乐，等.芦丁—酪蛋白复合物的制备及特性研究 ［J］.食品与机械，2025，41（7）：9-17.C itation:ZHANG Nan,LIU Lili,YANG Le,et al.Preparation and properties of rutin-casein complexes [J].Food & Machinery,2025,41(7):9-17.
Effects Of Sodium Chloride Treatment On The Functional Characteristics And Structure Of Porcine Plasma Protein, Wang Deqiang, Zhao Longyuan, Tang Huaijian, Ma Yihao, Jia Feng
Effects Of Sodium Chloride Treatment On The Functional Characteristics And Structure Of Porcine Plasma Protein, Wang Deqiang, Zhao Longyuan, Tang Huaijian, Ma Yihao, Jia Feng
Food and Machinery
［Objective］ To explore the effects of sodium chloride (NaCl ) on the functional and structural properties of porcine plasma proteins (PPP),with the aim of providing a reference for the practical application of PPP.［Methods］ PPP was treated with different concentrations of NaCl (0~1.0 mol/L ),and changes in its functional and structural properties were measured using ultraviolet -visible spectrophotometry,laser particle size analysis,and Zeta potential analysis.［Results］］ NaCl promoted the solubility of PPP,reaching a peak at 0.2 mol/L.With further increases in NaCl concentration,solubility showed a downward trend.The trends in surface hydrophobicity and emulsifying properties of PPP changed at 0.8 mol/L,with maximum increases of 69.75% …
Effects Of Electron Beam Irradiation On Carotenoids And Capsaicinoids In Pepper Oils Prepared By Different Plant Oils, Ouyang Mengyun, Li Wenge, Cao Sheng, Mo Mo, Zhou Yiji, Zhang Qiling, Xu Yuanfang
Effects Of Electron Beam Irradiation On Carotenoids And Capsaicinoids In Pepper Oils Prepared By Different Plant Oils, Ouyang Mengyun, Li Wenge, Cao Sheng, Mo Mo, Zhou Yiji, Zhang Qiling, Xu Yuanfang
Food and Machinery
［Objective］ To investigate the irradiation stability of carotenoids and capsaicinoids in pepper oils prepared using different plant oils.［Methods］ With rapeseed oil (RO),soybean oil (SO),and their blended oil (RSO ) as materials,pepper oils RO -P,SO-P,and RSO -P were prepared,and subjected to high -energy electron beam irradiation (10 MeV ).The effects of different irradiation doses (4~12 kGy ) on the peroxide value (PV),acid value (AV),carotenoid content,and capsaicinoid content of the pepper oils were investigated.［Results］］ Electron beam irradiation promoted lipid oxidation in the pepper oils,resulting in increased PV and AV values,with SO -P exhibiting the highest degree of lipid oxidation.When the irradiation dose …
Investigation Of The Interaction Between Diethyl Phthalate And Ovalbumin Via Spectroscopic Techniques And Molecular Docking, Fu Chen, Huang Qun
Investigation Of The Interaction Between Diethyl Phthalate And Ovalbumin Via Spectroscopic Techniques And Molecular Docking, Fu Chen, Huang Qun
Food and Machinery
［Objective］ To explore the interaction mechanism between diethyl phthalate (DEP ) and ovalbumin (OVA ) using multispectral analysis and molecular docking techniques.［Methods］ The Stern -Volmer equation is applied to study the fluorescence quenching mechanism of OVA by DEP,as well as to determine the binding constants and the number of binding sites between them.Thermodynamic parameters are used to identify the primary types of interaction forces.Based on Förster's non -radiative energy transfer theory,the energy transfer efficiency and binding distance between DEP and OVA are calculated.Molecular docking simulations are used to investigate the interaction forces between DEP and OVA.［Results］］ DEP can statically quench …
Ultrasound-Assisted Enzymatic Extraction And Structural Characterization Of Pectin From The Tender Leaves Of Abelia Macrotera, Mao Qiqi, Luo Yang, Wang Jianglin, Luo Jie, Fan Xiankang, Liu Chengguo, Zhou Hui
Ultrasound-Assisted Enzymatic Extraction And Structural Characterization Of Pectin From The Tender Leaves Of Abelia Macrotera, Mao Qiqi, Luo Yang, Wang Jianglin, Luo Jie, Fan Xiankang, Liu Chengguo, Zhou Hui
Food and Machinery
［Objective］ To clarify the physicochemical properties,microscopic structure,monosaccharide composition,relative molecular mass,and structural characteristics of pectin in the tender leaves of Abelia macrotera.［Methods］ Pectin from the tender leaves of Abelia macrotera was extracted by ultrasound -assisted cellulase method.The microscopic structure was observed under scanning electron microscope.The monosaccharide composition was determined by high performance liquid chromatography.The relative molecular mass was determined by polysaccharide hydrolysis derivatization.The possible structure was inferred by infrared spectroscopy.［Results］］ The yield of pectin from the tender leaves of Abelia macrotera is 23.38%,the esterification degree was 1.17%,and the galacturonic acid content was 72.16%.The pectin is in the form of flakes with …
High-Performance Liquid Chromatography-Tandem Mass Spectrometry For Determination Of Milk Fat Globule Membrane Proteins In Raw Milk Powder, Liu Jianping, Wang Meiling, Cheng Jing, Wang Lin, Zhang Fan, Li Guangsheng, Liu Yang, Fang Jing, Liu Xiangrong
High-Performance Liquid Chromatography-Tandem Mass Spectrometry For Determination Of Milk Fat Globule Membrane Proteins In Raw Milk Powder, Liu Jianping, Wang Meiling, Cheng Jing, Wang Lin, Zhang Fan, Li Guangsheng, Liu Yang, Fang Jing, Liu Xiangrong
Food and Machinery
［Objective］ To establish a method for the quantitative detection of milk fat globule membrane proteins in raw milk powder based on characteristic peptides using liquid chromatography -tandem mass spectrometry.［Methods］ Characteristic peptides are selected from the proteolytic products of milk fat globule membrane proteins.The quantification of milk fat globule membrane proteins in raw milk powder is performed using multiple reaction monitoring mode.Isotope -labeled internal standard peptides are synthesized to reduce matrix effects and compensate for losses during sample preparation.［Results］］ The method's quantification limits range from 0.234 to 0.811 mg/g.The recovery rates at low,medium,and high spiked levels are 82.5% to 105.6%,with relative …
Preparation And Performance Of Visual Active Film By Purple Yam, Deng Fuyuan, Xie Wei, Li Xin, Wen Yanqing, Zhu Guiting
Preparation And Performance Of Visual Active Film By Purple Yam, Deng Fuyuan, Xie Wei, Li Xin, Wen Yanqing, Zhu Guiting
Food and Machinery
［Objective］ This study aimed to develop a visual active film using the inherent anthocyanins in purple yam as a natural indicator and its rich content of starch,polysaccharides,and proteins as the film -forming matrix,providing an intuitive and effective new approach for quality control of fish products.［Methods］ Purple yam was processed by raw,steamed,and boiled treatments,then freeze -dried to obtain three types of purple yam powders,which were used to prepare visual active films corresponding to each treatment method.The effects of different citric acid additions on film properties were investigated.Based on comprehensive analysis of film characteristics,the optimal active film was selected and applied for …
Effects Of Three Cryoprotectants On Freeze-Thaw Qualities Of Shrimp Paste, Chen Jiangping, Huang Jianlian, Zhong Qian, Chen Hui
Effects Of Three Cryoprotectants On Freeze-Thaw Qualities Of Shrimp Paste, Chen Jiangping, Huang Jianlian, Zhong Qian, Chen Hui
Food and Machinery
［Objective］ To compare the effects of three cryoprotectants on the freezing resistance improvement of shrimp paste.［Methods］ Shrimp paste samples are prepared.After three consecutive freeze -thaw cycles,the following indicators are determined in the samples:gel strength,energy storage modulus,salt -soluble protein content,sulfhydryl group content,viscosity,and microstructure,to compare the quality change of shrimp paste added with trehalose,sorbitol,and cod scale collagen peptide after repeated frozen -thaw.［Results］］ The gel strength and sulfhydryl group content in the cod scale collagen peptide group are higher than those in the trehalose and sorbitol group,with smoother structures and more uniform pore sizes.Besides,the viscosity of the cod scale collagen peptide group is …
Optimization Of Sulfur-Free Color Protection Process And Comparison Of Drying Techniques For Honeysuckle, Zhai Yumei, Tang Xiaojuan, Fu Xiao, Gong Min, Liu Yunguo
Optimization Of Sulfur-Free Color Protection Process And Comparison Of Drying Techniques For Honeysuckle, Zhai Yumei, Tang Xiaojuan, Fu Xiao, Gong Min, Liu Yunguo
Food and Machinery
［Objective］ To develop green processing technology to inhibit the browning of fresh honeysuckle (Lonicera japonica Thunb ) and enhance its drying quality.［Methods］ With polyphenol oxidase relative enzyme activity and color difference values as evaluation indicators,the process of sulfur -free compound color -protecting agents (citric acid,D-sodium erythorbate,and DL-sodium malate ) is optimized through response surface methodology.Additionally,the effect of various drying methods,including vacuum freeze drying and microwave drying,on the quality after color protection is compared and analyzed.［Results］］ Citric acid demonstrates the best anti -browning effect.The process parameters are optimal when citric acid concentration is 0.105 mol/L,with D-sodium erythorbate concentration of 0.124 mol/L …
Antioxidant Activity And Molecular Mechanisms Of Typical Flavonoids In Dendrobium Officinale, Wang Yixue, Qin Si, Zhou Runze, Lyu Chenghao
Antioxidant Activity And Molecular Mechanisms Of Typical Flavonoids In Dendrobium Officinale, Wang Yixue, Qin Si, Zhou Runze, Lyu Chenghao
Food and Machinery
［Objective］ To explore the antioxidant activity and molecular mechanism of the typical flavonoid apigenin and its glycoside compounds in Dendrobium officinale.［Methods］ The antioxidant activities of apigenin and its glycoside compounds were assessed using the DPPH free radical scavenging assay,and their effects on the expression of antioxidant proteins in HepG 2 cells were examined by Western blot.［Results］］ Vitexin exhibited significantly stronger antioxidant activity than apigenin and New Zealand vitexin Ⅱ,with an IC50 value for DPPH radical scavenging of 43.48 mmol/L.MTT assays confirmed that apigenin (20 μmol/L ),vitexin,and New Zealand vitexin Ⅱ (80 μmol/L ) were non -toxic to HepG 2 cells.In …
Effect Of High Hydrostatic Pressure Technology On Quality And Phenylethanoid Glycoside Extraction Amount Of Freshly Cut Desert Cistanche, Shi Shuo, Li Qingxin, Eerdun Bayaer, Xu Wanping, Dong Tungalag, Yun Xueyan
Effect Of High Hydrostatic Pressure Technology On Quality And Phenylethanoid Glycoside Extraction Amount Of Freshly Cut Desert Cistanche, Shi Shuo, Li Qingxin, Eerdun Bayaer, Xu Wanping, Dong Tungalag, Yun Xueyan
Food and Machinery
［Objective］ To explore the effect of the pressure,time,and section thickness of high hydrostatic pressure treatment on the quality and phenylethanoid glycoside extraction amount of desert cistanche.［Methods］ The application parameters of high hydrostatic pressure treatment for cistanch are optimized by single factor experiment combined with response surface optimization.［Results］］ The results of single factor optimization show that with the increase of pressure (100~500 MPa ) and treatment time (10~25 min ),the color difference,hardness,and phenylethanoid glycoside extraction amount of cistanche are increased.With the increase of section thickness (2~10 mm ),the color difference of cistanche is increased,but the hardness and phenylethanoid glycoside extraction amount …
Synergistic Depolymerization Of Polymeric Proanthocyanidins From Vitis Amurensis Seeds By Catechin And Sulfurous Acid And Their Antioxidant Activity, Lan Jing, Ren Xiangyun, Su Hao, Pang Jie, Li Weixin
Synergistic Depolymerization Of Polymeric Proanthocyanidins From Vitis Amurensis Seeds By Catechin And Sulfurous Acid And Their Antioxidant Activity, Lan Jing, Ren Xiangyun, Su Hao, Pang Jie, Li Weixin
Food and Machinery
［Objective］ To address the problem of low bioavailability of polymeric proanthocyanidins (PPCs ).［Methods］ PPCs extracted,isolated,and purified from Vitis amurensis seeds were used as the raw materials.The average degree of polymerization (mDP ) was used as the evaluation index.Catechin (C) combined with sulfurous acid was employed as the depolymerization reagent.The effects of the catechin -to-PPC mass ratio (mC∶mPPC),sulfurous acid amount,reaction time,and temperature on mDP were studied.The depolymerization process was optimized using response surface methodology,and the antioxidant activity of PPC before and after depolymerization was analyzed.［Results］］ Catechin combined with sulfurous acid effectively depolymerized PPC from V.amurensis seeds.The optimal depolymerization conditions were as …
Protective Effects Of Lactobacillus Rhamnosus Cqfp 202412 On The Brain , Intestines , And Motor Functions Of Antibiotic-Damaged Mice, Cheng Bo, Li Chong, Meng Xianlu
Protective Effects Of Lactobacillus Rhamnosus Cqfp 202412 On The Brain , Intestines , And Motor Functions Of Antibiotic-Damaged Mice, Cheng Bo, Li Chong, Meng Xianlu
Food and Machinery
［Objective］ To explore the effects of Lactobacillus rhamnosus CQFP 202412 on improving the intestinal barrier,liver,brain neurons,and motor function in mice through its antioxidant and anti -inflammatory activities.［Methods］ A mouse model was established by intraperitoneal injection of a mixed antibiotic solution (neomycin 5 mg/mL,vancomycin 25 mg/mL,amphotericin B 0.1 mg/mL,ampicillin 10 mg/mL,metronidazole 5 mg/mL,and lipopolysaccharide 1.5 μg/mL ),followed by intervention with L.rhamnosus CQFP 202412.After the intervention,weight -loaded swimming time and running exhaustion time were measured,along with liver index and oxidative stress/inflammatory markers in serum and brain tissue.Histopathological changes in the brain were observed by HE staining,and PCR was used to detect the …
Lipid-Lowering Effect And Mechanism Of Walnut Oil, Xie Shanshan, Chen Wenli, Cui Shuchun
Lipid-Lowering Effect And Mechanism Of Walnut Oil, Xie Shanshan, Chen Wenli, Cui Shuchun
Food and Machinery
［Objective］ To study the effect of walnut oil on lipid metabolism and elucidate its mechanism of action.［Methods］ A high -fat diet is used to establish a high -fat model of SD rats,and 500,1 000,and 1 500 mg/kg undiluted walnut oil is used for gavage intervention experiments.After 8 weeks of intervention,the changes in body weight,organ indexes,serum lipid biochemical indicators,and serum antioxidant related indicators of SD rats are measured to observe the effects of walnut oil on organs,blood lipids,and antioxidant capacity.The expression of ABCA 1 mRNA,ABCG 1 mRNA,and SREBP 2-HMGCR signaling pathway and PPAR α-LXRα-CYP 7A1 signaling pathway genes in rat liver …
Anti-Fatigue Activity Of Lycium Barbarum Polysaccharides, Sun Xin, Fan Shijun
Anti-Fatigue Activity Of Lycium Barbarum Polysaccharides, Sun Xin, Fan Shijun
Food and Machinery
［Objective］ To clarify the main components of Lycium barbarum polysaccharides that exert an anti -fatigue effect.［Methods］ Lycium barbarum polysaccharides with different relative molecular weights are prepared by water extraction,ultrafiltration membrane fractionation dialysis,and other methods.The components with good anti -fatigue activity are obtained by mice burden swimming test.They are then eluted and purified by ion exchange column and gel chromatography column to determine the relative molecular weights and monosaccharide components.The infrared spectrum is employed to analyze.［Results］］ The content of polysaccharide,protein,and uronic acid in Lycium barbarum polysaccharides with different molecular weights is 63.62%~75.63%,1.77%~2.63%,and 17.77%~24.77%,respectively.The LBP 2 has a higher component yield.The relative …
Effects Of D-Allulose On Batter Performance And Quality Of Sponge Cakes, Chai Xiya, Li Hua, Wang Xiaoyan, Peng Chao, Li Ruiyao
Effects Of D-Allulose On Batter Performance And Quality Of Sponge Cakes, Chai Xiya, Li Hua, Wang Xiaoyan, Peng Chao, Li Ruiyao
Food and Machinery
［Objective］ To investigate whether D-allulose can replace sucrose in sponge cakes.［Methods］ D-allulose is used as a sweetener to replace sucrose in the production of sponge cakes.The effects of different substitution levels of D-allulose (0%,10%,20%,30%,40%,50%,based on the weight of sucrose ) on the batter performance and baking quality of the sponge cakes are examined.［Results］］ The addition of D-allulose improves the foaming capacity of egg liquid,the gelatinization temperature,and the viscosity of the batter.As the amount of D-allulose increases,the baking loss rate of the sponge cake significantly decreases from 11.46% to 10.31%,and the specific volume increases from 3.75 to 4.34 mL/g.The color of …
Advances In The Application Of Machine Learning To Food Nutrition And Health, Zhou Xin, Li Dapeng
Advances In The Application Of Machine Learning To Food Nutrition And Health, Zhou Xin, Li Dapeng
Food and Machinery
A balanced diet is fundamental to maintaining human health and preventing or reducing the risk of chronic non -communicable diseases.Efficient and accurate analysis of nutritional and functional components in food,followed by the provision of personalized nutritional guidance,is a research hotspot in the field of food nutrition and health.This article reviews the research progress on artificial intelligence technologies,such as machine learning,in the analysis of food nutritional components,functional component analysis and screening,and personalized nutrition,and highlights the pressing issues that need to be addressed in this field.
Research Progress On Nanomaterials In Food Preservation And Packaging, Zhou Huang, Peng Weifu, Guo Qi, Zhou Ningping
Research Progress On Nanomaterials In Food Preservation And Packaging, Zhou Huang, Peng Weifu, Guo Qi, Zhou Ningping
Food and Machinery
Nanomaterials,distinguished by their exceptional antimicrobial properties,mechanical performance,stability,and intelligent monitoring functions,have long driven innovation in food packaging and are regarded as promising alternatives to traditional food packaging and preservation materials.This review systematically discusses the application of nanomaterials in food safety and preservation packaging,with a focus on recent advances,the current status of integrated technology applications,and the technological bottlenecks encountered.It also highlights the limitations of current research and looks ahead to the future direction of nanotechnology in food packaging.
Effects Of Whole Quinoa Flour Addition On Biscuit Quality And Glycemic Index, Wang Ying, Zhang Xinyi, Yu Bo, Li Yunjie, Tang Shangwen, Wu Jinju
Effects Of Whole Quinoa Flour Addition On Biscuit Quality And Glycemic Index, Wang Ying, Zhang Xinyi, Yu Bo, Li Yunjie, Tang Shangwen, Wu Jinju
Food and Machinery
［Objective］ To explore the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.［Methods］ Whole quinoa flour,at varying proportions (0%,10%,20%,30%,40%,and 50%),is added to wheat flour to investigate the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.［Results］］ Compared with the control group without whole quinoa flour,the groups with whole quinoa flour addition show gradually increased moisture content of quinoa biscuits as well as their hardness gradually decreasing and toughness first increasing and then decreasing as the addition of whole quinoa flour increases.When the addition of whole quinoa …
Extrusion Process Optimization Of Sea Red Rice And Its Physicochemical Properties , Digestion Characteristics , And Nutritional Components, Sun Wufei, Wang Zhuo, Zhong Saiyi, Zou Wentao, Hu Jiakang
Extrusion Process Optimization Of Sea Red Rice And Its Physicochemical Properties , Digestion Characteristics , And Nutritional Components, Sun Wufei, Wang Zhuo, Zhong Saiyi, Zou Wentao, Hu Jiakang
Food and Machinery
［Objective］ To investigate the effects of extrusion technology on the physicochemical properties,digestion characteristics,and nutritional components of sea red rice.［Methods］ The extrusion process parameters for sea red rice are optimized by response surface methodology.The effects of the extrusion treatment on the physicochemical properties of the sea red rice flour are explored by water solubility index (WSI ),gelatinization degree,starch digestion properties (including rapidly digestible starch,slowly digestible starch,and resistant starch ),and the anti -nutritional factor content (phytic acid ).The microstructure,starch crystal form,and crystallinity are 钟赛意（1979—），男，广东海洋大学教授，博士。E-mail：zsylxc@ 126.com引用格式：孙武飞，汪卓，钟赛意，等.海红米挤压工艺优化及理化性质、消化与营养特性研究 ［J］.食品与机械，2025，41（6）：164-172.C itation:SUN Wufei,WANG Zhuo,ZHONG Saiyi,et al.Extrusion process optimization of sea red rice and its physicochemical properties,digestion characteristics,and …
Interaction And Structure-Activity Relationship Characterization Of Hop-Derived Α-Acid/Xanthohumol And Protein Z, Wang Limin, Peng Mengyan, Ma Changwei, Wu Zijian
Interaction And Structure-Activity Relationship Characterization Of Hop-Derived Α-Acid/Xanthohumol And Protein Z, Wang Limin, Peng Mengyan, Ma Changwei, Wu Zijian
Food and Machinery
［Objective］ To investigate the interaction mechanism and structure -activity relationship between two hop -derived small molecules different in structure (α-acid and xanthohumol ) and barley protein Z.［Methods］ α-acid and protein Z with high purity are prepared through solvent extraction and anion exchange column,respectively.The interaction between α-acid/xanthohumol and protein Z,as well as the conformational change of protein,is characterized by multi -spectral analysis.Finally,the interaction mode and molecular binding mechanism between α-acid/xanthohumol and protein Z are further investigated by molecular dynamics simulation.［Results］］ Both α-acid and xanthohumol can effectively quench the intrinsic fluorescence of protein Z,with α-acid inducing a red shift and xanthohumol causing …
Analysis Of Food Additives And Contaminant Residues In Yueyang Pickled Vegetables And Recommendations For Quality Control Measures, Li Ge, Yu Linyu, Zhang Lumiao, Li Huimin, Zhu Li, Zhou Hu
Analysis Of Food Additives And Contaminant Residues In Yueyang Pickled Vegetables And Recommendations For Quality Control Measures, Li Ge, Yu Linyu, Zhang Lumiao, Li Huimin, Zhu Li, Zhou Hu
Food and Machinery
［Objective］ To analyze the detection of food additives and contaminants in Yueyang pickled vegetable products and propose quality control measures.［Methods］ In 2024,a survey was conducted to test food additives and contaminants in pickled vegetable products from 10 districts in Yueyang.A total of 5 712 batches of pickled vegetables were sampled.Specifically,10 batches are found to be non -compliant,resulting in a non -compliance rate of 0.18%,indicating overall good quality.Regarding food additives,10 types are detected in the products,with detection rates ranging from 0% to 73.49% and an excess rate from 0% to 1.86%.The most commonly misused additive is the colorant lemon yellow,which had …
Particle Grinding Simulation And Parameter Optimization Of Disc Mill Based On Discrete Element, Wu Lan, Yu Shaobo
Particle Grinding Simulation And Parameter Optimization Of Disc Mill Based On Discrete Element, Wu Lan, Yu Shaobo
Food and Machinery
［Objective］ To investigate the effects of different operating parameters on the grinding performance of a disk mill when processing different materials,and to optimize its working parameters.［Methods］ The grinding process of the disk mill was simulated using Rocky DEM discrete element software.Variables included feeding speed,grinding disc spacing,rotational speed of the dynamic disc,and material type.The effects of these factors on powder yield,energy consumption,and grinding time were analyzed.An orthogonal experimental design and matrix analysis were used to comprehensively evaluate the simulation results.［Results］］ The optimal parameter combinations for different feed materials in the disk milling process were determined as follows.For wheat:grinding disc spacing of …
Characterization Of Postprandial Blood Glucose Fluctuations Following Consumption Of Slow-Release Carbohydrate Staple Foods By Continuous Glucose Monitoring, Li Kai, Wang Shilong, Zhu Ling, Yin Zhuoming, Wang Lei, Liu Dongbo
Characterization Of Postprandial Blood Glucose Fluctuations Following Consumption Of Slow-Release Carbohydrate Staple Foods By Continuous Glucose Monitoring, Li Kai, Wang Shilong, Zhu Ling, Yin Zhuoming, Wang Lei, Liu Dongbo
Food and Machinery
［Objective］ To investigate the effects and characteristics of the continuous glucose monitoring system (CGMS ) on postprandial blood glucose fluctuations following the consumption of slow -release carbohydrate staple foods.［Methods］ This study enrolls eight healthy adult participants for 15-day continuous glucose monitoring (CGM ) and collects postprandial venous blood samples to observe blood glucose fluctuations.During the trial,participants consume control food (glucose solution ) in the morning on days 2 and 14 after 引用格式：李凯，王世龙，朱令，等.基于动态血糖监测技术的糖缓释主食餐后血糖波动特性研究 ［J］.食品与机械，2025，41（6）：144-149.C itation:LI Kai,WANG Shilong,ZHU Ling,et al.Characterization of postprandial blood glucose fluctuations following consumption of slow-release carbohydrate staple foods by continuous glucose monitoring [J].Food & Machinery,2025,41(6):144-149.|fasting and slow -release …
Molecular Mechanisms Underlying Xanthoceras Sorbifolium Oil-Promoted Vascular Regeneration In Zebrafish, Chen Haiyan, Jia Ailing, Liu Jiying, Wang Chao, Qiu Zhidong
Molecular Mechanisms Underlying Xanthoceras Sorbifolium Oil-Promoted Vascular Regeneration In Zebrafish, Chen Haiyan, Jia Ailing, Liu Jiying, Wang Chao, Qiu Zhidong
Food and Machinery
［Objective］ To investigate the effects of Xanthoceras sorbifolium oil (XSO ) in promoting vascular regeneration in zebrafish and its mechanisms,and to provide a basis for medicine development in cardiovascular repair.［Methods］ A PTK 787-induced vascular defect model is built in zebrafish.XSO is administered at concentrations of 0,25,50,75,and 100 μg/mL.The regeneration of intersegmental vessels (ISV) and subintestinal vessels (SIV) is analyzed via fluorescence microscopy.Oxidative stress markers (SOD,MDA,CAT ) and Apela protein expression levels are detected.Additionally,DHI (Danhong Injection ) is set as a positive control.［Results］］ The 75 μg/mL XSO group shows optimal efficacy in vascular regeneration promotion:ISV length recovers to 87.6% of the …
Preparation And Structural Analysis Of Antioxidant Peptides From Tilapia Skin By Microwave-Assisted Enzymatic Hydrolysis, Mi Chunxiao, Zhou Hui, Hu Xingyuan, Zhu Wanting, Wu Long
Preparation And Structural Analysis Of Antioxidant Peptides From Tilapia Skin By Microwave-Assisted Enzymatic Hydrolysis, Mi Chunxiao, Zhou Hui, Hu Xingyuan, Zhu Wanting, Wu Long
Food and Machinery
［Objective］ To prepare antioxidant peptides from tilapia skin by microwave -assisted enzymatic hydrolysis and conduct structural analysis.［Methods］ The processing conditions for preparing antioxidant peptides by microwave pretreatment -assisted alkaline protease hydrolysis are optimized through single -factor and response surface experiments,and the effects of microwave treatment on the structure of fish skin,the relative molecular weight,amino acid composition,and antioxidant activity of antioxidant peptides are analyzed.［Results］］ The optimal processing conditions for preparing antioxidant peptides by microwave -assisted enzymatic hydrolysis are as follows:microwave power of 441.50 W,microwave temperature of 61.00 ℃,microwave time of 20 min,hydrolysis time of 6.21 h,enzyme dosage of 2.20%,and solid -to-liquid …
Optimization Of Extraction Process And Property Analysis Of Spirulina Protein Isolate By Alkaline Dissolution And Acid Precipitation, Zhao Qiaoli, Gao Yongqin, Tan Jiedan, Huo Xinyue, Wang Zhuo, Zhong Saiyi
Optimization Of Extraction Process And Property Analysis Of Spirulina Protein Isolate By Alkaline Dissolution And Acid Precipitation, Zhao Qiaoli, Gao Yongqin, Tan Jiedan, Huo Xinyue, Wang Zhuo, Zhong Saiyi
Food and Machinery
［Objective］ To optimize the extraction process of spirulina protein isolate and analyze its physicochemical and functional properties.［Methods］ The extraction process was optimized using single -factor test and orthogonal test,with the extraction yield of spirulina protein isolate as the evaluation index.Comprehensive comparisons and analyses were conducted on the physicochemical properties,structural characteristics,and functional properties of spirulina protein isolate.［Results］］ The optimal extraction conditions for spirulina protein isolate using alkaline dissolution and acid precipitation were as follows:solid -liquid ratio of 1∶20 (g/mL ),extraction time of 1 h,pH value of 8.0,and extraction temperature of 40 ℃.Under these conditions,the yield of spirulina protein isolate reached 280.36 …
Preparation And Bioactivity Of Biochanin A Metal Complexes, Wang Youdi, Luo Yingming, Guo Junxiang, Chen Jie, Yan Bin, Xu Juanjuan
Preparation And Bioactivity Of Biochanin A Metal Complexes, Wang Youdi, Luo Yingming, Guo Junxiang, Chen Jie, Yan Bin, Xu Juanjuan
Food and Machinery
［Objective］ To prepare metal complexes of biochanin A (BA) and explore their biological activities.［Methods］ Biochanin A was used as the ligand to design and synthesize biochanin A -copper (BA-Cu),biochanin A -zinc (BA-Zn),and biochanin A -chromium (BA-Cr) metal complexes.The structures of the complexes were characterized using methods such as ultraviolet spectroscopy and infrared spectroscopy.The antioxidant activities of the three biochanin A metal complexes were evaluated using the phosphomolybdate complex method,and their anticancer activities were assessed using the CCK -8 assay.［Results］］ The experiments successfully prepared the three biochanin A metal complexes,i.e.,BA-Cu,BA-Zn,and BA -Cr.All three metal complexes exhibited good antioxidant activities,which were higher …
Optimization Of Fermentation Process Of Anoectochilus Roxburghii (Wall . ) Lindl By Lactobacillus Plantarum And Antioxidant Activity Of Fermentation Broth, Wang Qiongjun, Lin Zeyan, Lin Yanyan, Zhang Qian, Lin Yihua, Fu Dahua
Optimization Of Fermentation Process Of Anoectochilus Roxburghii (Wall . ) Lindl By Lactobacillus Plantarum And Antioxidant Activity Of Fermentation Broth, Wang Qiongjun, Lin Zeyan, Lin Yanyan, Zhang Qian, Lin Yihua, Fu Dahua
Food and Machinery
［Objective］ To analyze the fermentation process and antioxidant activity of Anoectochilus roxburghii (Wall.) Lindl using Lactobacillus plantarum 191046.［Methods］ A.roxburghii was used as the raw material,and L.plantarum 191046 was used as the fermentation strain.The polysaccharide content of A.roxburghii was used as the evaluation index.The fermentation process was optimized by single -factor experiments combined with response surface methodology,and its in vitro antioxidant activity was assessed.［Results］］ The optimal fermentation conditions for A.roxburghii were as follows:L.plantarum inoculum of 4.50 g/L,fermentation time of 17 h,and fermentation temperature of 36 ℃.Under these conditions,the polysaccharide content of the fermentation liquid was (24.84±0.05) mg/mL.The total antioxidant capacity was …