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Effect Of White Kidney Bean Extract On The Quality Of Set Yogurt, Wang Zihan, Li Yuexing, Cai Yongjian, Wang Jianhui
Effect Of White Kidney Bean Extract On The Quality Of Set Yogurt, Wang Zihan, Li Yuexing, Cai Yongjian, Wang Jianhui
Food and Machinery
［Objective］ To investigate the effect of white kidney bean extract (WBE ) on the physicochemical properties and flavor of set yogurt.［Methods］ The pH value,acidity,water -holding capacity,texture properties,and volatile flavor characteristics of set yogurt are analyzed using a pH meter,titrimetric method,centrifugation and weighing method,texture analyzer,and electronic nose,respectively.［Results］］ WBE significantly promotes yogurt fermentation (P<0.05),with water -holding capacity,hardness,and content of benzene volatile flavor compounds all superior to the control group.Adding 0.9% WBE increases the water -holding capacity of yogurt by 13.11%,and the hardness and viscosity by 9.46% and 13.19%,respectively.Besides,the addition of WBE reduces the content of hydrides and nitrogen oxides in volatile flavor compounds of yogurt,while increasing the content of long -chain alkanes in volatile flavor compounds.According to correlation heat maps,the addition of 0.9% WBE is positively correlated with the water -holding capacity,content of long -chain alkanes,hardness,viscosity,absolute value of adhesiveness,and absolute value of cohesiveness of yogurt,indicating that it can synergistically optimize the texture and flavor of yogurt,and enhance the overall quality.［Conclusion］ Adding 0.9% WBE helps yogurt fermentation and significantly improves the texture and flavor characteristics of set yogurt.
Effect Of Oil Extraction Process On The Flavor Of Idesia Polycarpa Oil, Hu Bokai, Shui Huixia, Geng Yangyang, Zhang Dongya, Yang Xiaohong
Effect Of Oil Extraction Process On The Flavor Of Idesia Polycarpa Oil, Hu Bokai, Shui Huixia, Geng Yangyang, Zhang Dongya, Yang Xiaohong
Food and Machinery
［Objective］ This study aimed to investigate the influence of different oil extraction methods on the volatile flavor compounds of Idesia polycarpa oil.［Methods］ The volatile flavor compounds of Idesia polycarpa oil extracted by screw pressing,hydraulic pressing,water extraction,and petroleum ether extraction methods were analyzed using headspace -solid phase microextraction -gas chromatography -mass spectrometry (HS-SPME -GC-MS).The main volatile aroma compounds were determined based on their relative odor activity values (ROAV ).［Results］］ A total of 8 classes and 114 volatile flavor compounds were detected in Idesia polycarpa oil,with 12 common compounds comprising 9.92% to 24.21% of the total content,and specific compounds accounting for 7.5% …
Research Progress In Xylo-Oligosaccharides By Hydrothermal Preparation And Its Separation And Purification, Shen Xiaoyan, Chen Liang, Qi Hui, Liu An, Wei Dongning, Deng Ming, Wang Keqin, Wu Xiaofen
Research Progress In Xylo-Oligosaccharides By Hydrothermal Preparation And Its Separation And Purification, Shen Xiaoyan, Chen Liang, Qi Hui, Liu An, Wei Dongning, Deng Ming, Wang Keqin, Wu Xiaofen
Food and Machinery
Xylo -oligosaccharides are functional oligosaccharides with prebiotic activity derived from lignocellulosic biomass.They possess excellent physicochemical properties and physiological functions,such as regulating the intestinal microecological balance and preventing cardiovascular diseases,and have been widely applied in the food,pharmaceutical,and other industries.This paper mainly reviews the latest progress in the hydrothermal preparation of xylo -oligosaccharides and subsequent purification methods,such as solvent extraction,adsorption,membrane separation,and chromatographic separation,and provides an outlook on their future development.
Research Progress Of 3d Printing Technology In Health Food Processing, Wang Guoxia, Li Chunge, Wu Si, Li Mengdan, Song Zongyu
Research Progress Of 3d Printing Technology In Health Food Processing, Wang Guoxia, Li Chunge, Wu Si, Li Mengdan, Song Zongyu
Food and Machinery
As a new food processing technology controlled by digitization,three -dimensional printing technology is featured with diverse shapes,material saving,and balanced nutrition.In modern food processing,more and more consumers have begun to pay attention to healthy food,which can not only alleviate the food shortage but also supplement certain nutrition.Therefore,the combination of 3D printing technology and these substances will become an important direction for the future development of modern food.Based on the discussion over equipment types commonly used in the process of 3D food printing,the current situation of the processing and application of 3D printing technology in health food is summarized.Approaches to improve the …
Stability And Sensory Evaluation Of Capsaicin Emulsion Based On Oil Unsaturation Degrees, Fan Xinying, Su Wei, Wang Xinmiao, Chen Jianshe, Hu Xiaoxue
Stability And Sensory Evaluation Of Capsaicin Emulsion Based On Oil Unsaturation Degrees, Fan Xinying, Su Wei, Wang Xinmiao, Chen Jianshe, Hu Xiaoxue
Food and Machinery
［Objective］ To investigate the effect of oil phase unsaturation degree on the performance of capsaicin emulsion to optimize its application efficacy in food systems.［Methods］ Flaxseed oil (α-linolenic acid ),sunflower oil (linoleic acid ),and camellia oil (oleic acid ) are selected to construct the emulsion systems.The particle size distribution,zeta potential,microstructure,in vitro digestion stability,and sensory characteristics are systematically analyzed.［Results］ The camellia oil emulsion exhibits the largest value in average particle size of specific surface area,while the flaxseed oil emulsion demonstrates the smallest particle size and significantly higher absolute zeta potential values (P<0.01).Its compact interfacial structure maintains smaller particle sizes throughout the digestion process (P<0.01),ensuring the optimal protection of capsaicin.According to sensory evaluation,the flaxseed oil emulsion has the strongest spicy perception,potentially attributed to its high unsaturation degree.［Conclusion］ The findings demonstrated that the stability of capsaicin emulsions correlates with the unsaturation degree of the oil phase.Highly unsaturated fatty acids enhance emulsion stability by forming viscoelastic interfacial films.Flaxseed oil,with the highest unsaturation degree,produces emulsion with the smallest particle size,most uniform distribution,and best emulsion stability and pungency intensity.
Determination Of Six Human Milk Oligosaccharides In Infant Formula Milk Powder By Ion Chromatography, Zhang Jiaqi, Li Yunxuan, Wang Lulu, Zhang Shuifeng, Pan Xiangjie, Shi Yuanxu, Que Liming
Determination Of Six Human Milk Oligosaccharides In Infant Formula Milk Powder By Ion Chromatography, Zhang Jiaqi, Li Yunxuan, Wang Lulu, Zhang Shuifeng, Pan Xiangjie, Shi Yuanxu, Que Liming
Food and Machinery
［Objective］ To establish an ion chromatography method for the simultaneous determination of six human milk oligosaccharides (HMOs ) in infant formula powder.［Methods］ The samples were enzymatically hydrolyzed using fructanase.Gradient elution was performed with a mobile phase consisting of water,0.5 mol/L sodium hydroxide,and 0.3 mol/L sodium acetate.Separation was carried out on a Thermo Fisher CarboPac ™ PA1 Analytical Column,and detection was performed using ion chromatography with pulsed amperometric detection.［Results］ In milk powder,2'-fucosyllactose (2'-FL),3-fucosyllactose (3-FL),and lacto -N-tetraose (LNT ) showed good linearity within the range of 1~100 mg/L,while lacto -N-neotetraose (LNnT ),3'-sialyllactose (3'-SL),and 6'-sialyllactose (6'-SL) exhibited good linearity in the range of …
Design And Test Of Flat Grinding Type Germ-Remained Rice Milling Machine, Ren Hongchen, Xu Aidi, Sun Binghua, Jin Dehai, Li Jing, Sun Daming, Yan Jingfeng
Design And Test Of Flat Grinding Type Germ-Remained Rice Milling Machine, Ren Hongchen, Xu Aidi, Sun Binghua, Jin Dehai, Li Jing, Sun Daming, Yan Jingfeng
Food and Machinery
［Objective］ To address the challenges of retaining the germ in rice with remained germ,balancing nutrition,sensory qualities,and palatability.［Methods］ A technical design proposal for a flat grinding type germ -remained rice milling machine is introduced,which combines active grinding with a flat grinding belt and passive grinding with a flexible blade group.The milling process involves rolling and grinding the rice grains on a flat surface to achieve precise,layer -by-layer grinding.The approach employs multiple flexible processing stages combined with appropriate grinding to ensure a high germ -remained rate and good whiteness of the rice.Northeast China -produced japonica rice is used as the test material,with …
Effect Of Electric Steamer Steaming Parameters On The Cooking Quality Of Eggplant, Zhao Wenyu, Xu Yanshun, Li Yujing, Fang Kun, Yao Qing, He Xiaoyan
Effect Of Electric Steamer Steaming Parameters On The Cooking Quality Of Eggplant, Zhao Wenyu, Xu Yanshun, Li Yujing, Fang Kun, Yao Qing, He Xiaoyan
Food and Machinery
［Objective］ To evaluate the cooking quality of food based on its color characteristics.［Methods］ Using heating curves,color measurements,and anthocyanin content as evaluation indexes,the effect of steaming power,anaerobic environment,surface temperature change of eggplant,and steaming volume on the color of eggplant was investigated.［Results］ Eggplants steamed in a steamer pot had significantly better color compared to those steamed in a steam oven.The steaming power,volume,anaerobic environment,and surface temperature of the eggplant all affected its color and anthocyanin loss rate.As the steaming power increased and the steaming volume decreased,the anthocyanin loss rate decreased.The lowest anthocyanin loss rate of 44.27% occurred when the steaming power was 2 …
Effects Of Repeated Freezing-Thawing On Physicochemical Properties And Quality Of Freshwater Silver Carp Bladder, Huang Darong, Feng Rui, Zhong Biluan, Tian Jianxin, Liang Jiehua, Zhang Yu
Effects Of Repeated Freezing-Thawing On Physicochemical Properties And Quality Of Freshwater Silver Carp Bladder, Huang Darong, Feng Rui, Zhong Biluan, Tian Jianxin, Liang Jiehua, Zhang Yu
Food and Machinery
［Objective］ To investigate the effects of different freezing and thawing cycles on the physicochemical properties and quality of silver carp fish bladder.［Methods］ Fresh silver carp fish bladder was used as the research material.The trends of water retention,color difference,textural properties,basic nutrient content,and microstructure of the fish bladder were analyzed under different freezing -thawing cycles.［Results］ As the number of freeze -thaw cycles increased,the cooking swelling rate,brightness value,yellowness value,hardness,cohesion,adhesiveness,collagen content,and total protein content of the silver carp fish bladder all decreased significantly (P<0.05),with reductions of 45.52%,10.90%,48.99%,47.45%,13.56%,58.04%,10.54%,and 4.57%,respectively.The decreases in moisture,fat,and ash content were relatively low.The thawing loss rate and color redness value both increased significantly (P<0.05),by 4.80% and 140.72%,respectively.The microstructure of the silver carp fish bladder gradually deteriorated and broke down during the repeated freezing -thawing process.［Conclusion］ Based on the quality deterioration during the comprehensive freezing -thawing process,limiting the freezing -thawing cycles to no more than five can effectively preserve the characteristics and quality of the silver carp fish bladder.
In Vitro Digestion Characteristics Of Steam-Exploded Oats And Their Effects On Obesity Induced By High-Fat Diet In Mice, Wang Jing, Kuang Chuyu, Xia Zhihui, Cai Jiaru, Wang Xufeng, Luo Kaiyun
In Vitro Digestion Characteristics Of Steam-Exploded Oats And Their Effects On Obesity Induced By High-Fat Diet In Mice, Wang Jing, Kuang Chuyu, Xia Zhihui, Cai Jiaru, Wang Xufeng, Luo Kaiyun
Food and Machinery
［Objective］ To investigate the effects of steam explosion pretreatment on the microstructure of oats,the content of β-glucan,the digestion characteristics of starch,and its effect on obesity in mice fed a high -fat diet.［Methods］ The effects of steam explosion treatment under different pressures (0.3,0.5 MPa ) and time (30,60,90 s) on the microstructure of oats and the composition of β-glucan are investigated,and the obesity inhibitory effect of steam -exploded oats in a simulated high -fat diet environment is studied.［Results］ Steam explosion can destroy the ordered structure of the oat cell wall,increase the content of slowly digestible starch,the content and dissolution rate of …
Thermal Rheological Properties Of Heat-Moisture Modified And Its Application In Multigrain Cookies, Thi Huyen Trang, Li Xianghong, Miao Jinxu, Wang Faxiang, Liu Yongle, Li Shuang
Thermal Rheological Properties Of Heat-Moisture Modified And Its Application In Multigrain Cookies, Thi Huyen Trang, Li Xianghong, Miao Jinxu, Wang Faxiang, Liu Yongle, Li Shuang
Food and Machinery
［Objective］ To develop low -burden,high -nutrient functional baked foods.［Methods］ A single -factor experimental design is employed,with rapid visco analyzer,rheometer,and differential scanning calorimeter to analyze the physicochemical properties of heat -moisture modified wheat flour.The cookie formula is optimized based on sensory evaluation.［Results］ Heat -moisture treatment significantly enhances the pasting stability and resistant starch content of wheat flour.The optimal auxiliary ingredient formula is 50 g of heat-moisture modified wheat flour,20 g of oat flour,10 g of mung bean flour,and 6 g of resistant dextrin powder.Compared with the control group,the cookies made from the experimental formula show a significantly lower digestibility,with a glycemic …
Effect Of Freezing Ball Milling Treatment On The Structure , Physicochemical Properties , And Digestibility Of High-Amylose Corn Starch, Yu Zhenyu, Wu Zongjun, Xu Hui, Zhao Zhongyun, Zhou Yibin
Effect Of Freezing Ball Milling Treatment On The Structure , Physicochemical Properties , And Digestibility Of High-Amylose Corn Starch, Yu Zhenyu, Wu Zongjun, Xu Hui, Zhao Zhongyun, Zhou Yibin
Food and Machinery
［Objective］ To investigate the effect of ball milling treatment on the structure,physicochemical properties,and digestibility of high -amylose corn starch (HACS ).［Methods］ In this paper,the effect of different ball milling durations on the particle size distribution,microstructure,crystalline structure,short -range ordered structure,thermodynamic properties,and digestibility of HACS were analyzed.［Results］ After ball milling treatment,starch granules were disrupted,the surface became rough,and agglomeration occurred,resulting in an increase in particle size.With prolonged milling time,the crystallinity of starch decreased from 21.02% to 0.03%,and the "Maltese cross" pattern gradually weakened and eventually disappeared.The amylose content increased from 71.435% to 79.285%,and the short -range order was enhanced.In terms of thermodynamic properties,the …
Effect Of Processing Aids On The Quality Of Microwave Foam-Dried Locust Honey, Hao Bingting, Wang Yingqiang, Shi Xixiong, Zhao Hongxia
Effect Of Processing Aids On The Quality Of Microwave Foam-Dried Locust Honey, Hao Bingting, Wang Yingqiang, Shi Xixiong, Zhao Hongxia
Food and Machinery
［Objective］ To investigate the effect of various processing aids on the quality of locust honey dried by microwave -assisted foam drying technology.［Methods］ Six processing aids,including egg white powder,soy protein isolate,maltodextrin,β-cyclodextrin,soluble starch,and sodium carboxymethyl cellulose,were selected to study their effects on foaming properties,moisture content,hygroscopicity,color,solubility,and sensory scores of honey.A regression model for honey quality control was established through response surface optimization experiments.［Results］ The foam expansion and foam stability of egg white powder were better than those of soy protein isolate.The hygroscopicity of maltodextrin and egg white powder was better than that of other processing aids,and hygroscopicity decreased with increasing aid concentration.When maltodextrin …
Optimization Of Decolorization Process And Its Effect On Flavor Of Sardine Fish Head Protein Peptide, Wang Zhengming, Tao Ningping, Wei Wencong, Wang Fengqiujie
Optimization Of Decolorization Process And Its Effect On Flavor Of Sardine Fish Head Protein Peptide, Wang Zhengming, Tao Ningping, Wei Wencong, Wang Fengqiujie
Food and Machinery
［Objective］ To improve the color and flavor of enzymatically prepared sardine fish head protein peptide (SFHP ).［Methods］ The optimal absorption wavelength of the SFHP solution was determined using a spectrophotometer.The effects of three decolorizing agents,including their dosage,decolorization time,and temperature,on the decolorization efficiency of SFHP were investigated.A plate -and-frame filtration pilot -scale test was conducted to validate the decolorizing and filtration -enhancing effects of the decolorizing agents.Flavor profiles before and after decolorization were analyzed using an electronic nose (E-nose ) and electronic tongue (E-tongue ).［Results］ The optimal absorption wavelength of the SFHP solution was 220 nm.The optimal decolorization conditions were determined …
Extraction Of Cereal Polyphenols And Their Application In Aquatic Products, Wen Shuyao, Yao Yile, Ye Linlin, Deng Na, Zhang Bo, Li Hui, Wang Jianhui
Extraction Of Cereal Polyphenols And Their Application In Aquatic Products, Wen Shuyao, Yao Yile, Ye Linlin, Deng Na, Zhang Bo, Li Hui, Wang Jianhui
Food and Machinery
Cereal polyphenols mainly exist in free or bound states,including two major categories:phenolic acids and flavonoids.Their contents are affected by factors including cereal varieties,germination conditions,processing methods,and storage conditions.The extraction methods of cereal polyphenols are mainly acid,alkali,enzymatic hydrolysis,and supercritical fluid extraction methods.This paper reviews factors affecting the cereal polyphenol types,extraction methods,contents,and titers.Additionally,this paper looks forward to their application in aquatic product preservation.
Research Progress On Deep Eutectic Solvents In Extraction Of Polysaccharides From Edible Mushrooms, Pei Longying, Liu Wei, Wang Sidan, Wang Xiaoyu, Zhou Yuting, Xie Chaoying
Research Progress On Deep Eutectic Solvents In Extraction Of Polysaccharides From Edible Mushrooms, Pei Longying, Liu Wei, Wang Sidan, Wang Xiaoyu, Zhou Yuting, Xie Chaoying
Food and Machinery
Polysaccharides in edible mushrooms possess biological activities such as immunomodulation,antioxidant effects,anticancer properties,and regulation of intestinal microbiota.Deep eutectic solvent (DES ) extraction has gained attention as a novel method for polysaccharide extraction.This article outlines the composition,synthesis methods,and important properties of DES,summarizes and discusses research on polysaccharide extraction from edible mushrooms using DES in China and abroad,and further explores the limitations of the DES extraction method.
Research Progress On Extraction And Biological Activity Of Corn Silk Polysaccharides, Xu Xiuying, Wen Liankui, He Yang, Yu Lei
Research Progress On Extraction And Biological Activity Of Corn Silk Polysaccharides, Xu Xiuying, Wen Liankui, He Yang, Yu Lei
Food and Machinery
Corn silk,the dried style and stigma of corn,is a traditional Chinese herbal medicine and functional food ingredient.Polysaccharides,one of the main bioactive components of corn silk,exhibit hypoglycemic,hypolipidemic,antibacterial,and anti -inflammatory effects.This article reviews the extraction methods and biological activities of corn silk polysaccharides,summarizing the process parameters,advantages,and disadvantages of different extraction methods,as well as the biological activities and mechanisms of action of corn silk polysaccharides,which are current research hotspots.
Research Progress On Quality Enhancement Of Rice Bread, Guo Tian, Huo Jian, Cheng Hao, Yi Cuiping
Research Progress On Quality Enhancement Of Rice Bread, Guo Tian, Huo Jian, Cheng Hao, Yi Cuiping
Food and Machinery
Owing to the low allergenicity and high digestibility,rice bread has become an important alternative product to traditional wheat bread.However,the molecular characteristics of rice make it challenging for rice to form a continuous viscoelastic network akin to gluten.Consequently,the gas retention efficiency of rice dough is substantially diminished,resulting in quality degradation problems in rice bread,such as inadequate flavor,textural hardening,crumbling,and easy staling.To this end,both domestic and international scholars have examined the variations in the moisture content,texture,color,and flavor of rice bread.Meanwhile,various strategies for quality enhancement are summarized,including the selection and pretreatment of raw materials,exogenous improvement,sourdough fermentation technology,frozen dough techniques,and innovative baking technology.Finally,an experimental reference …
Research Progress On The Protective Effect And Mechanism Of Inulin Against Liver Injury, Yun Hang, Guo Yifan, Wang Peiwen, Xu Yanrui
Research Progress On The Protective Effect And Mechanism Of Inulin Against Liver Injury, Yun Hang, Guo Yifan, Wang Peiwen, Xu Yanrui
Food and Machinery
Liver injury is caused by one or more factors acting on the liver,damaging liver cells and resulting in pathological changes in the liver,as well as elevated serum transaminases.In severe cases,it may lead to liver failure and hepatic encephalopathy.Inulin is a common dietary fiber with various biological activities,including anti -inflammatory,antioxidant,anti -cancer properties,and the regulation of gut microbiota.These biological activities are closely related to the protection of liver health.This article reviews the protective effects of inulin against various types of liver injury,summarizes the mechanisms underlying its protective effects on the liver,and looks forward to future research directions.
Effects Of Oil Content On Dough And Fermentation Characteristics, Liang Yongxia, Luo Wenyun, Huang Zeyu, Zeng Zicong, Li Dongming
Effects Of Oil Content On Dough And Fermentation Characteristics, Liang Yongxia, Luo Wenyun, Huang Zeyu, Zeng Zicong, Li Dongming
Food and Machinery
［Objective］ To investigate the influence of oil content on the characteristics of dough made of flour with different qualities.［Methods］ Camellia oil and butter are used as raw materials,and incorporated into flour at different proportions (mass fractions of 0%,1%,2%,3%,and 4%,respectively ).The control group consists of flour without oil added.The properties of the dough are analyzed using the farinograph,viscosity analyzer,rheometer,and other instruments.［Results］ Compared with the control group,the water absorption capacity and wet gluten content of the dough significantly decrease (P<0.05),and the pasting and tensile properties of the dough are markedly altered (P<0.05) when the oil content reaches 4%.When the oil content is 3%,there is no significant change in the formation time or stabilization time of the dough,while the fermentation performance of the dough is notably enhanced.［Conclusion］ The addition of oil facilitates the formation and stabilization of the gluten network,enhances the stability of the dough,delays its aging process,and significantly improves its properties.These effects are more pronounced compared to those observed in the butter -supplemented group.
Effects Of Heat Moist Treatment On Γ-Aminobutyric Acid Accumulation , Polyphenol Content , And Antioxidant Activity Of Red Kidney Beans, Zhang Siqi, Zhou Sumei, Hou Dianzhi, Cui Yajun, Wang Li
Effects Of Heat Moist Treatment On Γ-Aminobutyric Acid Accumulation , Polyphenol Content , And Antioxidant Activity Of Red Kidney Beans, Zhang Siqi, Zhou Sumei, Hou Dianzhi, Cui Yajun, Wang Li
Food and Machinery
［Objective］ To investigate the effect of heat moist treatment on the γ-aminobutyric acid (GABA ) content of different varieties of red kidney beans and to screen out the red kidney bean varieties with the strongest GABA accumulation capacity.At the same time,the changes in phenolic content and antioxidant activity of red kidney beans after heat moist treatment are investigated.［Methods］ This paper determines the GABA content in red kidney beans before and after heat moist treatment by high performance liquid chromatography (HPLC ) and conducts correlation analyses of GABA accumulation with free amino acid content and GABA key metabolic enzyme activities in …
Research Progress On Methods For Evaluating The Effect Of Milk Desensitization, Xu Chenyu, Lu Dingqiang, Wang Qian, Li Ming, Wu Wenling, Song Qingwei
Research Progress On Methods For Evaluating The Effect Of Milk Desensitization, Xu Chenyu, Lu Dingqiang, Wang Qian, Li Ming, Wu Wenling, Song Qingwei
Food and Machinery
Food allergies are becoming an increasingly serious issue,and milk,as one of the major allergens,severely affects the daily lives of individuals with allergies.This article reviews the recent research progress on methods for assessing the desensitization of milk allergenicity from the perspectives of protein structural changes,IgE/IgG binding capacity,animal sensitization models,in vitro digestion models,and cell degranulation assays.It also looks forward to the future directions of research on methods for evaluating the effectiveness of milk desensitization.
Enhancing The Acidic Activity Of D-Lyxose Isomerase By Molecular Modification Methods, Li Qiaoling, Hu Yang, Zhou Huiling, Yu Xun, Wen Li, Wu Hao
Enhancing The Acidic Activity Of D-Lyxose Isomerase By Molecular Modification Methods, Li Qiaoling, Hu Yang, Zhou Huiling, Yu Xun, Wen Li, Wu Hao
Food and Machinery
［Objective］ To improve the activity of D-lyxose isomerase under acidic conditions.［Methods］ Solvent -accessible surface bioinformatics analysis was performed on surface residues of D-lyxose isomerase derived from Caldanaerobius polysaccharolyticus,and six mutation sites,i.e.,K2D,K2E,K8D,K8E,K18D,and K 18E,were designed.Mutants were constructed and subjected to recombinant inducible heterologous expression in Escherichia coli.The recombinant mutant enzymes were isolated and purified using a nickel affinity chromatography column.In vitro comparative experiments were conducted to evaluate the catalytic conversion of D-fructose to D-mannose by the recombinant mutant enzymes at acidic pH 5.5 and near -neutral pH 6.5.［Results］］ The recombinant mutant enzymes K 8D and K 8E showed significantly improved catalytic …
Interaction Between Casein And Tlr 4 On Neutrophil Surface Based On Molecular Dynamics, Tang Yang, Jiang Fei, Zhang Bo, Wen Li, Xie Yufei
Interaction Between Casein And Tlr 4 On Neutrophil Surface Based On Molecular Dynamics, Tang Yang, Jiang Fei, Zhang Bo, Wen Li, Xie Yufei
Food and Machinery
［Objective］ To explore the activation effect of casein (CN) on neutrophils and its interaction with TLR 4 receptors on the neutrophil surface.［Methods］ The zebrafish model is adopted to study the activation effect of CN on neutrophil migration,with such methods as 3D model construction,molecular docking,and molecular dynamics simulations employed to study the interaction between TLR 4 receptors and CN subtypes.［Results］］ Treatment of 3 dpf zebrafish with 1 mg/mL of CN solution for 2 h can induce neutrophil migration and accumulation inside the body of the zebrafish.All subtypes of CN can form stable complexes with TLR 4.It is speculated that the key …
Differences In Odor Compounds Between Roasted And Microwaved Walnut Oils Compared By Arrow-Spme-Gc-Ms Combined With Stoichiometry Method, Xu Xiaoxue
Food and Machinery
［Objective］ To compare the effects of roasting and microwave conditions on odor compounds in walnut oil.［Methods］ Identification of odor compounds in roasted walnut oil (140 ℃ roasting for 15 and 30 min;160 ℃ roasting for 15 and 30 min ) and microwaved walnut oil (700 W for 1,3,5,and 7 min ) is performed by gas chromatography -mass spectrometry (GC-MS).［Results］］ A total of 74 odor compounds are identified,and the mass fraction of odor compounds gradually rises with increasing roasting temperature and microwave time.Aldehydes and heterocycles are the most dominant odor compounds in walnut oil.The 3-methyl butanal,pentanal,phenylacetaldehyde,2,3-butanedione,2,3-pentanedione,2-pentylfuran,and 2-ethyl -6-methylpyrazine are determined to …
Effect Of Sio 2 Low-Temperature Refining Pretreatment On Quality Of Pumpkin Seed Oil Extracted By Critical Fluid, Zhao Lina, Li Jin
Effect Of Sio 2 Low-Temperature Refining Pretreatment On Quality Of Pumpkin Seed Oil Extracted By Critical Fluid, Zhao Lina, Li Jin
Food and Machinery
［Objective］ To solve the problem that pumpkin seed oil (PSO ) prepared by critical fluid extraction contains more impurities,this paper employs two types of SiO2 to refine the PSO at low temperature and study the influence of them on the quality characteristics of the oil.［Methods］ Gas chromatography,high performance liquid chromatography,and ultraviolet spectroscopy are adopted to analyze and compare the quality difference of PSO prepared from two critical fluids and the influence of low -temperature refining treatment of SiO2 on PSO quality characteristics.［Results］］ The results show that the fatty acid content and composition of PSO extracted by two critical fluids are …
Odor Characteristic Discrimination Of Northeast Chinese Fermented Soybean Paste Based On Sensory Analysis , Electronic Nose , And Gc-Ims, Ji Shenglong, Li Meishan, Li Fenglin, Chen Fuyu, Wei Deng
Odor Characteristic Discrimination Of Northeast Chinese Fermented Soybean Paste Based On Sensory Analysis , Electronic Nose , And Gc-Ims, Ji Shenglong, Li Meishan, Li Fenglin, Chen Fuyu, Wei Deng
Food and Machinery
［Objective］ To explore the differences in volatile flavor profiles and discriminate odor characteristics among four kinds of commercially available fermented soybean paste.［Methods］ A comprehensive analysis of the differences in volatile flavor profiles and odor characteristics of four types of fermented soybean paste is conducted by sensory profile,electronic nose,and gas chromatography -ion mobility spectrometry (GC-IMS ).［Results］］ The main volatile organic compounds (VOCs ) in the four types of Northeast Chinese fermented soybean paste are esters,acids,aldehydes,ketones,and heterocyclic volatiles such as pyrazines,furans,and pyrroles.Sour and putrid aromas are the core odors contributing to the "pungent odor" of fermented soybean paste.CJ1 exhibits a more intense …
Preparation Of Potato Protein Fiber By Trypsin Method And Its Structural And Functional Properties, Zhou Xiangjun, Li Miao
Preparation Of Potato Protein Fiber By Trypsin Method And Its Structural And Functional Properties, Zhou Xiangjun, Li Miao
Food and Machinery
［Objective］ To investigate the preparation of potato protein fiber (PPF) based on enzymatic method,and further analyze their structural and functional properties.［Methods］ PPF is prepared from potato protein isolate (PPI) through enzymatic hydrolysis with trypsin (Tyr) and acid -heat treatment.The effects of protein mass concentration,heating time,Tyr activity,and heating temperature on the fluorescence intensity of PPF are studied.Structural properties of PPF are characterized by infrared spectroscopy,fluorescence spectroscopy,etc.With curcumin (Cur) as an encapsulated object,the encapsulation efficiency,loading capacity,thermal stability,and antioxidant activity of PPF -Cur complexes are investigated.［Results］］ During the fibrosis process of PPF,the β-sheet content increases from 28.12% to 32.29%,and the α-helix content increases …
Extraction , Purification , And Structural Characteristics Of Polysaccharide From Roasted Beans Of Coffea Arabica, Shen Xiaojing, Ye Renfeng, Gong Shuchun, Wang Hongsheng, Jiang Weiwei
Extraction , Purification , And Structural Characteristics Of Polysaccharide From Roasted Beans Of Coffea Arabica, Shen Xiaojing, Ye Renfeng, Gong Shuchun, Wang Hongsheng, Jiang Weiwei
Food and Machinery
［Objective］ To study the composition and structural characteristics of polysaccharides from roasted beans of Coffea arabica.［Methods］ Roasted beans of C.arabica were used as raw materials.The hot water extraction combined with alcohol precipitation method was optimized using the response surface methodology to extract polysaccharides.The crude polysaccharide was purified using the Sevag method,macroporous resin,cellulose column,and gel separation technology.Total sugar,total phenol,total flavonoid,and monosaccharide compositions were analyzed using the phenol -sulfuric acid method,Folin -Ciocalteu assay,NaNO2-AlCl3-NaOH method,and ion chromatography,respectively.The structural characteristics of the polysaccharides were characterized by infrared spectroscopy (IR) and scanning electron microscopy (SEM ).Additionally,the in vitro antioxidant activity of the polysaccharides was evaluated.［Results］］ …
Legislative Research On Health Taxes On High Sugar And High Salt Foods Based On Foreign Experience, Wang Linzhi, Wang Chunyang
Legislative Research On Health Taxes On High Sugar And High Salt Foods Based On Foreign Experience, Wang Linzhi, Wang Chunyang
Food and Machinery
The health hazards of high sugar and high salt foods have led to an increasing chronic disease burden globally,which has become a major challenge in public health.By analyzing the legislative practices of health taxes in countries including Mexico,Chile,and the United Kingdom,it is identified that foreign health taxes have the advantages and disadvantages of a single,comprehensive,and tiered tax rate model.The public consumption behavior changes,health benefits,and negative issues are also evaluated.Given this,the necessity and feasibility of health tax legislation for high sugar and high salt foods in China are further explored.A health tax legislative framework is proposed,involving tax system elements,procedural rules,and supporting …