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Anti-Fatigue Effect Of Food-Derived Compound Ginseng Aqueous Extracts, Xiong Wuqing, Ma Xiuping, Guo Jiangtao, Bai Zhiwen, Luo Shixi
Anti-Fatigue Effect Of Food-Derived Compound Ginseng Aqueous Extracts, Xiong Wuqing, Ma Xiuping, Guo Jiangtao, Bai Zhiwen, Luo Shixi
Food and Machinery
［Objective］ To investigate the anti -fatigue effect of compound aqueous extracts of Ginseng Radix et Rhizoma,Polygonati Rhizoma,Polygonati Odorati Rhizoma,and Citri Reticulatae Pericarpium in mice.［Methods］ The experiment included a blank control group,a positive control group (Rhodiola rosea capsules,0.70 g/kg ),and low,medium,and high dose groups of compound ginseng aqueous extracts (1.56,3.30,and 6.60 g/kg,respectively ),which were administered by gavage for 30 days.The anti -fatigue effect was evaluated using the weight -bearing exhaustion swimming test and by measuring biochemical markers,including hepatic glycogen,blood lactate,and blood urea nitrogen.［Results］ Compared with the blank control group,the compound ginseng aqueous extracts had no significant effect on the normal weight …
Preparation Process And Physicochemical Properties Of Tuna Dark Meat Protein Peptide, Sun Hui, Zhao Yongqiang, Yu Gang, Yang Tao, Xia Guanghua
Preparation Process And Physicochemical Properties Of Tuna Dark Meat Protein Peptide, Sun Hui, Zhao Yongqiang, Yu Gang, Yang Tao, Xia Guanghua
Food and Machinery
［Objective］ To realize the high -value utilization of tuna by -products and prepare antioxidant peptides from them.［Methods］ Antioxidant protein peptides were prepared from the dark meat of yellowfin tuna by stepwise enzymatic hydrolysis using protease.The degree of hydrolysis and DPPH radical scavenging rate were used as evaluation indexes.The preparation process was optimized through one-way and response surface experiments,and the antioxidant activities,amino acid composition,and relative molecular mass distributions of the peptides were analyzed.［Results］ The optimal preparation process for the antioxidant peptides was enzymatic hydrolysis with flavor protease at 50 ℃,pH 7.00,enzyme concentration of 6 000 U/g,and digestion time of 4.00 h.In …
Flavor Improvement Of Oyster Protein Enzymatic Hydrolysates By Combined Treatment Of Composite Deodorization And Spray Drying, Zeng Shan, Cao Wenhong, Li Jiawei, Chen Zhongqin, Tan Mingtang
Flavor Improvement Of Oyster Protein Enzymatic Hydrolysates By Combined Treatment Of Composite Deodorization And Spray Drying, Zeng Shan, Cao Wenhong, Li Jiawei, Chen Zhongqin, Tan Mingtang
Food and Machinery
［Objective］ Using the oyster (Crassostrea hongkongensis ) as raw material,this study explores the improvement effect of combined treatment of composite deodorization and spray drying on the characteristic flavor of oyster proteolytic products,aiming to efficiently obtain a better -flavored base material of oyster protein enzymatic hydrolysates.［Methods］ The oyster protein enzymatic hydrolysates were treated with a combination of three deodorants of lime juice,stevia powder,and black tea powder combined with spray drying,The sensory score and the powder yield were used as indicators to investigate the optimal process conditions for the preparation ratio of the composite deodorant,the solid -liquid ratio of the composite deodorant …
Optimization Of Browning Control Process In Chestnut Processing And Analysis Of Its Indicators, Gao Chunhui, Su Yu, Liu Shiyu, Xu Zhixiang
Optimization Of Browning Control Process In Chestnut Processing And Analysis Of Its Indicators, Gao Chunhui, Su Yu, Liu Shiyu, Xu Zhixiang
Food and Machinery
［Objective］ To address the browning issue during chestnut processing.［Methods］ Taishan chestnuts were used as the raw materials.The color protection process conditions were determined through a single -factor experiment.Three factors -melatonin concentration,malic acid mass fraction,and citric acid mass fraction -were selected for a response surface optimization experiment to determine the optimal concentrations of the color protection agents.The effects of different treatments on the physicochemical properties of the chestnuts were assessed by measuring the total phenol content,reducing sugar content,ascorbic acid content,malondialdehyde content,DPPH and ABTS free radical scavenging rates,and water content.［Results］ The optimal color protection process conditions were determined as follows:soaking in the …
Advances In Research On Application Mechanisms Of Small-Molecule Emulsifiers In Ice Cream, Chen Ling, Li Lijun, Xu Haijun, Jin Huajin, Zhong Fang, Xia Yixun, Kang Jingran, Wu Juan, Wang Caiyun
Advances In Research On Application Mechanisms Of Small-Molecule Emulsifiers In Ice Cream, Chen Ling, Li Lijun, Xu Haijun, Jin Huajin, Zhong Fang, Xia Yixun, Kang Jingran, Wu Juan, Wang Caiyun
Food and Machinery
Ice cream,a complex whipped and aerated colloidal system,requires an appropriate degree of fat globule destabilization during its production to form a specific structure.Small -molecule emulsifiers can regulate the degree of fat destabilization by adsorbing onto the fat globule surface,reducing surface tension,and competing with proteins for positions at the oil -water interface.At the same time,they can promote the dispersion of fat particles or form a protective film at the oil -water interface,thereby influencing fat crystallization.Moreover,small -molecule emulsifiers can act as template molecules,guiding the assembly of fats into various specific shapes,such as spherical,rod-like,and lamellar forms,and adjusting the size and morphology of fat …
Effect Of Salt On The Texture And Noodle Quality Of Raw And Cooked Potato Whole Flour Pasta Sheets Based On Principal Component Comparison, Li Junyang, Chen Anjun, Nie Wei, Li Peijia, Liu Yi, Yang Ruwei
Effect Of Salt On The Texture And Noodle Quality Of Raw And Cooked Potato Whole Flour Pasta Sheets Based On Principal Component Comparison, Li Junyang, Chen Anjun, Nie Wei, Li Peijia, Liu Yi, Yang Ruwei
Food and Machinery
［Objective］ To explore the changes in the texture and noodle quality of potato flour and cooked flour pasta sheets under different salt addition levels.［Methods］ The effect of salt addition on the texture and quality of potato flour pasta sheets was investigated.Principal component analysis (PCA ) was used to reduce the dimensionality of texture data,and infrared spectroscopy was used to analyze protein structural changes.Correlation analysis was conducted using fuzzy sensory evaluation.［Results］ The primary principal component of pasta sheet texture is the hardness factor,which shows a strong correlation with breakage rate,cooking loss rate,and other texture characteristics.The second principal component represents elasticity,with a …
Effect Of Ultrasonic Power On The Quality Of Taro Pulp Dough And Steamed Bread, Li Yueming, Li Hongjun, Ren Zhiqiu, Song Jialin, Han Feng
Effect Of Ultrasonic Power On The Quality Of Taro Pulp Dough And Steamed Bread, Li Yueming, Li Hongjun, Ren Zhiqiu, Song Jialin, Han Feng
Food and Machinery
［Objective］ To obtain high -quality taro pulp steamed bread.［Methods］ Ultrasound was used to assist the fermentation of taro pulp dough,and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein,extensional properties of dough,rheological properties,specific volume,texture,and color difference of steamed bread were investigated.［Results］ Ultrasonication improved the extensional and rheological properties of taro pulp dough,reduced the free sulfhydryl content,and enhanced the order and stability of the gluten network structure.The specific volume,appearance,and textural properties of the steamed bread were also superior to those of the control group.When the ultrasonic power was 450 W,the dough showed optimal viscoelasticity,the free sulfhydryl …
Effect Of Different Partition Plates On The Efficiency Of Oil Extraction From Camellia Seeds Under Hydraulic Pressing, Liu Hai, Guo Shaohai, Yang Yuanchun, Yang Yurong, Li Hui
Effect Of Different Partition Plates On The Efficiency Of Oil Extraction From Camellia Seeds Under Hydraulic Pressing, Liu Hai, Guo Shaohai, Yang Yuanchun, Yang Yurong, Li Hui
Food and Machinery
［Objective］ To study the effect of different partition plates on the efficiency of oil extraction from Camellia seeds with different oil content in Guizhou and to evaluate the applicability of hydraulic pressing technology to oil extraction from Camellia seeds in Guizhou.［Methods］ Oil content in Camellia seeds from different production areas in Guizhou is detected,and Camellia oleifera seeds from Yuping and Guiyang and Camellia weiningensis seeds from Weining with different oil content are selected as raw materials.Tests of oil extraction by hydraulic pressing are conducted with a non -perforated plate,a perforated plate,and a perforated and carved plate as partition plates to …
Preservation Performance Of Chitosan- Polygonatum Essential Oil Composite Coating Film On Apple Fruits, Qu Mengrui, Liu Yuchen, Wang Dongying
Preservation Performance Of Chitosan- Polygonatum Essential Oil Composite Coating Film On Apple Fruits, Qu Mengrui, Liu Yuchen, Wang Dongying
Food and Machinery
［Objective］ This study aims to improve the quality of apple fruits during postharvest storage and prolong the shelf life.［Methods］ Fuji apple fruits were soaked in the composite preservative solution containing 1.5% chitosan and different concentrations of Polygonatum essential oil for coating.During postharvest storage,the decay rate,titratable acid content,polyphenol oxidase activity,total phenol content,cytoplasmic membrane permeability,and sensory quality of the treated apple fruits were determined and evaluated.［Results］ Compared with the blank control group and the pure chitosan group,the group with the addition of Polygonatum essential oil well maintained the sensory quality of apple fruits.After 120 days of storage,the 2.0% essential oil group showed …
Function Evaluation And Mechanism Of Ejiao Powder In Relieving Physical Fatigue, Han Xiang, Guo Xiaofei, Lu Xiaodong, Chen Xuemei, Hu Bo, Wang Zhouping
Function Evaluation And Mechanism Of Ejiao Powder In Relieving Physical Fatigue, Han Xiang, Guo Xiaofei, Lu Xiaodong, Chen Xuemei, Hu Bo, Wang Zhouping
Food and Machinery
［Objective］ To investigate the active mechanism of Ejiao powder,prepared from donkey -hide gelatin,rock sugar,and rice wine,in alleviating physical fatigue in mice.［Methods］ Fifty specific pathogen -free (SPF) male BALB/c mice were randomly divided into five groups (10 in each group ):a blank negative control group,a model positive control group,and three experimental groups receiving low (0.67 g/kg ),medium (1.33 g/kg ),and high (2.67 g/kg ) doses of Ejiao powder.Except for the control group,all other groups were administered different doses of Ejiao powder via gavage for 30 consecutive days.Following administration,weight -bearing swimming time was recorded,and post -exercise serum urea,muscle glycogen,blood lactic acid,and ATP …
Influence Of Monascus On Polyphenol Content And Species In Fermented Apocynum Venetum L., Zhou Xinyi, Liu Xiaochun, Zhou Yingjun, Xie Chunliang, Chen Jinjun
Influence Of Monascus On Polyphenol Content And Species In Fermented Apocynum Venetum L., Zhou Xinyi, Liu Xiaochun, Zhou Yingjun, Xie Chunliang, Chen Jinjun
Food and Machinery
［Objective］ To explore the influence of Monascus fermentation on the release of polyphenols from Apocynum venetum L.leaves.［Methods］ Apocynum venetum L.was fermented with Monascus,and the content of polyphenols was measured,followed by transcriptome analysis.［Results］ Total polyphenols,soluble polyphenols,insoluble -bound polyphenols,as well as the content of chlorogenic acid,luteolin,vitexin,and quercetin were taken as evaluation indicators.The results indicated that fermentation on the 8th day significantly increased the release of polyphenols from Apocynum venetum L.leaves.Transcriptome analysis showed that the regulated expression of carbohydrate -active enzymes such as 1,3-β-GT and XTH 23,was the main factor contributing to the release of polyphenols from Apocynum venetum L.by Monascus.［Conclusion］ Monascus fermentation …
Analysis Of Volatile Components And Screening Of Free Radical-Scavenging Active Components In Fresh Guhong Tangerine Peel Essential Oil, Ran Chunxia, Hu Jiang, Deng Huiling
Analysis Of Volatile Components And Screening Of Free Radical-Scavenging Active Components In Fresh Guhong Tangerine Peel Essential Oil, Ran Chunxia, Hu Jiang, Deng Huiling
Food and Machinery
［Objective］ To analyze the volatile components of fresh Guhong tangerine peel essential oil,evaluate its overall free radical scavenging activity,quickly screen the components with strong free radical scavenging activity without separating individual compounds.［Methods］ Using fresh Guhong tangerine peel as raw material,this study extracts tangerine peel essential oil through water distillation and steam distillation.It analyzes the volatile components of the essential oil extracted by different methods,determines the characteristic volatile components,and screen free radical -scavenging active components by gas chromatography -mass spectrometry (GC-MS) combined with a chemical method.［Results］ There are highly significant differences in volatile components,their relative content,characteristic volatile components,and overall free radical …
Mizhen Nutritional Rice Taste Quality , Flavor Substances , And Main Active Ingredients, Deng Zhongli, Fan Guangjun, Yuan Ruibo, Zeng Guangsheng, Xu Youzhi, Lin Qinlu
Mizhen Nutritional Rice Taste Quality , Flavor Substances , And Main Active Ingredients, Deng Zhongli, Fan Guangjun, Yuan Ruibo, Zeng Guangsheng, Xu Youzhi, Lin Qinlu
Food and Machinery
［Objective］ To comprehensively evaluate the taste quality and nutritional value of Mizhen nutritional rice by comparing its basic nutritional components,flavor compounds,and key active ingredients with those of brown rice and refined white rice.［Methods］ A series of instruments,including taste meters and texture analyzers,were utilized to evaluate the taste quality of the three types of rice.The HS -SPME -GC-MS method was employed to analyze volatile flavor compounds,and principal component analysis (PCA ) was utilized to identify key volatile components.The content of the main active ingredients was determined using high -performance liquid chromatography and ultraviolet spectrophotometry.［Results］ Mizhen nutritional rice retains the aleurone layer,with …
Effect Of Ultrafine Grinding Treatment On The Nutritional And Physicochemical Properties Of Coconut Pulp, Li Jiaqi, Huang Xiaobing, Peng Shaodan, Zhou Wei, Deng Fuming, Li Jihua
Effect Of Ultrafine Grinding Treatment On The Nutritional And Physicochemical Properties Of Coconut Pulp, Li Jiaqi, Huang Xiaobing, Peng Shaodan, Zhou Wei, Deng Fuming, Li Jihua
Food and Machinery
［Objective］ To promote the high -value utilization of coconut pulp (CP) ultrafine powder in the food industry.［Methods］ Using CP as the raw material,the effects of vibrating ultrafine grinding on its nutritional components,active ingredients,and physicochemical and structural properties were systematically analyzed.［Results］ After ultrafine grinding treatment,the content of crude protein,fat,ash,polyphenols,flavonoids,and other components in CP did not change significantly.However,the content of soluble protein,soluble dietary fiber,and soluble polysaccharides increased by 60.08%,125.83%,and 33.99%,respectively.After 50 min of ultrafine grinding treatment,the particle size of CP powder decreased from 324.25 μm to 14.78 μm,and the specific surface area increased by about 34 times.However,the fluidity became poorer.The color of …
Antioxidant Effects And Enzymatic Analysis Of Birch Sap On Zebrafish Embryos, Xing Qi, Chen Haiyan, Hua Liyu, Wang Chao, Li Ke, Liu Jiying
Antioxidant Effects And Enzymatic Analysis Of Birch Sap On Zebrafish Embryos, Xing Qi, Chen Haiyan, Hua Liyu, Wang Chao, Li Ke, Liu Jiying
Food and Machinery
［Objective］ This study aimed to evaluate the antioxidant activity of natural birch juice from Changbai Mountain.［Methods］ Antioxidant activity was measured through four chemical assays:DPPH radical scavenging rate,ABTS cation scavenging rate,hydroxyl radical scavenging rate,ferric ion reducing ability (FRAP ).Additionally,antioxidant enzyme activities and oxidative stress markers were assessed using zebrafish embryo as a model organism.［Results］ The antioxidant activity of birch juice increased with concentration,showing a significant positive correlation.At 1.0 mL/mL concentration,birch juice exhibited optimal effects,achieving 34.56% DPPH scavenging,18.27% ABTS scavenging,48.77% hydroxyl radical scavenging,and 90.07 μmol/L ferrous ion reduction.In zebrafish embryos,the activities of SOD,CAT,and GSH -Px were significantly elevated,along with increased MDA content,compared …
Optimization Of Blanching And Soaking Technology For Vacuum-Fried Lentinus Edodes Crispy, Zhao Zhiyue, Liao Mengyu, Nie Yuanyang, Li Bo, Li Weipeng, Zhou Gaoli
Optimization Of Blanching And Soaking Technology For Vacuum-Fried Lentinus Edodes Crispy, Zhao Zhiyue, Liao Mengyu, Nie Yuanyang, Li Bo, Li Weipeng, Zhou Gaoli
Food and Machinery
［Objective］ This study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuum -fried Lentinus edodes.［Methods］ Using fresh L.edodes as the material,the effects of blanching time and soaking process conditions on the quality characteristics of vacuum -fried L.edodes crispy were investigated.Oil content,moisture content,brittleness,sensory perception and color difference used as the evaluating indicators.［Results］ The optimal pretreatment conditions for L.edodes crispy were as followed:5 mm thick L.edodes slices were blanched in boiling water for 90 seconds.Then,the L.edodes slices were immersed in three times of soaking solution at room temperature for 3.7 hours.The soaking solution consisted of …
Research Progress On The Effect Of Electron Beam Irradiation Technology On Food Quality And Its Application In Food, Yan Xinyue, Hu Fengqing, Ning Chong, Li Huiyu, Li Fang, Guo Chongting
Research Progress On The Effect Of Electron Beam Irradiation Technology On Food Quality And Its Application In Food, Yan Xinyue, Hu Fengqing, Ning Chong, Li Huiyu, Li Fang, Guo Chongting
Food and Machinery
Electron beam irradiation is a non -thermal sterilization technology that is widely used in the food industry due to its efficient sterilization,energy -saving,safety,residue -free nature,and ability to retain the sensory attributes and nutritional quality of food to the greatest extent.This paper reviews the principles and characteristics of electron beam irradiation technology,its impact on food quality,and its applications and controlling factors in the food industry.It also looks forward to the important directions for future research on electron beam irradiation technology.
Rapid Detection Method Of Biscuit Packaging Appearance Defects Based On Improved Rt-Detr, Gu Yingkui, Ye Biaobiao, Guo Mingjian, Lian Zengwei
Rapid Detection Method Of Biscuit Packaging Appearance Defects Based On Improved Rt-Detr, Gu Yingkui, Ye Biaobiao, Guo Mingjian, Lian Zengwei
Food and Machinery
［Objective］ To address the problems of a large number of parameters and complex calculation of the current real -time detection models for food packaging defects and their difficult deployment on terminal equipment,this study proposes a lightweight model SGHS -DETR based on improved real -time detection transformer (RT-DETR ).［Methods］ To reduce model parameters,the ultra -lightweight network StarNet is employed as the feature extraction backbone.Additionally,GELAN,an efficient aggregation module based on gradient path planning,is introduced for feature fusion and preservation of semantic and detail features.Furthermore,the lightweight Haar wavelet downsampling (HWD ) module based on wavelet decomposition is adopted to minimize information loss in …
Optimization Of Microwave Pretreatment-Pressing Methods For Preparing Peony Seed Oil And Its Quality Analysis, Hua Jindan
Food and Machinery
［Objective］ To obtain high -quality peony seed oil.［Methods］ Using peony seeds as materials,this study investigated the effects of moisture content,microwave power,microwave time,and kernel -shell mass ratio on peony seed oil yield.Response surface methodology was then used to optimize the process conditions for peony seed oil preparation via microwave pretreatment -pressing methods.The quality of peony seed oil obtained by microwave pretreatment -pressing methods was compared with that extracted by supercritical CO2 extraction and solvent extraction.［Results］ The optimal process conditions for microwave pretreatment -pressing methods to prepare peony seed oil were listed below:moisture content of 8.6%,microwave power of 1 000 W,microwave time …
Applications Of Terahertz Spectroscopy In Food Industry, Ma Hao, Huang Luelue, Duan Xu, Li Xiaoting, Li Bin, Chen Xuan
Applications Of Terahertz Spectroscopy In Food Industry, Ma Hao, Huang Luelue, Duan Xu, Li Xiaoting, Li Bin, Chen Xuan
Food and Machinery
The article summarizes the various application scenarios of terahertz spectroscopy technology in the food industry,analyzing its effectiveness,advantages,and disadvantages in different applications.In food traceability,this technology combines spectral and image signals to achieve precise predictions through mathematical models,effectively identifying issues such as food adulteration.In component detection,through qualitative and quantitative analyses,terahertz technology enables the detection of pesticide residues,veterinary drug residues,and food additives to ensure food safety.For quality monitoring,the technology can leverage spectral absorption characteristics and integrate them with mathematical models to monitor quality changes,such as oil oxidation and mold growth in agricultural products.
The 28-Day Oral Toxicity Of The Extract Of Silybum Marianum In Rats, Ji Hainan, Zhao Chan, Lin Zijun, Tong Na, Chen Bowen, Zhou Shimeng, Liu Mingchang, Shen Guolin, Zhang Mengling
The 28-Day Oral Toxicity Of The Extract Of Silybum Marianum In Rats, Ji Hainan, Zhao Chan, Lin Zijun, Tong Na, Chen Bowen, Zhou Shimeng, Liu Mingchang, Shen Guolin, Zhang Mengling
Food and Machinery
［［Objective ］］ This study aimed to assess the 28-day oral toxicity of Sihbum manalttlm extract in rats.［［Methods ］］ SD rats were administered S.manalttlm extract,and effects on body weight,organ coefficients,biochemical indicators,blood routine and hemagglutination indicators,and liver pathology were evaluated to determine safety.［［Results］］ S.manalttlm extract showed no adverse effects on body weight,organ coefficients,biochemical indicators,blood routine and coagulation indicators,or liver pathology.Additionally,S.manalttlm extract appeared to positively influence pathways related to plasma amino acid metabolism,liver riboflavin metabolism,carbohydrate metabolism,and sphingolipid metabolism,contributing to overall health benefits in rats.［［Conclusion ］］ S.manalttlm extract was deemed safe Under the dosage and conditions of this study.
The Current Situation , Challenges And Responses To Hidden Hunger Among Chinese Residents, Liu Rui, Huang Jiazhang, Miao Yiyuan, Sun Junmao, Sheng Jiping, Wang Zhihong, Yin Shutao, Yu Huanling, Nie Ying
The Current Situation , Challenges And Responses To Hidden Hunger Among Chinese Residents, Liu Rui, Huang Jiazhang, Miao Yiyuan, Sun Junmao, Sheng Jiping, Wang Zhihong, Yin Shutao, Yu Huanling, Nie Ying
Food and Machinery
The problem of hidden hunger is a common challenge facing the world.In recent years,China has actively responded to the problem of hidden hunger,and the problem of hidden hunger has been significantly improved.The article summarizes the concept and connotation of hidden hunger,the current situation of hidden hunger in various countries around the world,the important measures and achievements of China in dealing with hidden hunger,and the challenges still facing,and puts forward suggestions on countermeasures in the future,aiming at better promoting the realization of nutrition and health for all people and common prosperity.
Detection Of Allergen Mango Components By Using Droplet Digital Pcr Technology, Li Enjing, Wang Dan, Li Long, Li Hejing, Yang Honglian
Detection Of Allergen Mango Components By Using Droplet Digital Pcr Technology, Li Enjing, Wang Dan, Li Long, Li Hejing, Yang Honglian
Food and Machinery
［［Objective ］］ A droplet digital PCR method for detect allergen mango components was established in this study.[Methods ] Firstly,the chloroplast trnH-psbA gene was selected as the target gene for detect allergen mango components.Secondly,specific primers and probe were designed.Finally,the reaction conditions of droplet digital PCR was optimized to verify the sensitivity and stability of the method.[Results ] This method had been applied to detect allergen mango components in 10 batches of food samples.The results of establishment of droplet digital PCR method was showed good specificity and not cross -react with 10 kinds of other fruits except mango.Under the optimal ddPCR reaction …
Online Simultaneous Determination Of Lactoferrin And Immunoglobulin G In Dairy Products By Two-Dimensional Liquid Chromatography, Chen Qin, Zhou Langjun, Chen Zijing, Liu Mengni, Lin Senyu
Online Simultaneous Determination Of Lactoferrin And Immunoglobulin G In Dairy Products By Two-Dimensional Liquid Chromatography, Chen Qin, Zhou Langjun, Chen Zijing, Liu Mengni, Lin Senyu
Food and Machinery
［［Objective ］］ A method of two -dimensional liquid chromatograohy was established to simultaneously determine the content of lactoferrin and immunoglobulin G in dairy products.[Methods ] The pretreated samples were directly injected into the constructed system.Target protein and other effects were separated on a Pharmacia HI -Trap Protein G as the first -dimensional column using a mobile phase consisting of sodium phosphate buffer and glycocoll buffer by gradient elution lactoferrin and immunoglobulin G were separated on a BioCore SEC -300 (4.6 mm ×250 mm,5 μm) as the second -dimensional column using a mobile phase consisting of water and sodium phosphate buffer …
Optimization Of Preparation Process And Characteristics Analysis Of Porcine Hemoglobin Modified By Enzymatic Hydrolysis-Phosphorylation, Su Kenan, Liu Lili, Cheng Weiwei, Ding Yue, Xu Baocheng
Optimization Of Preparation Process And Characteristics Analysis Of Porcine Hemoglobin Modified By Enzymatic Hydrolysis-Phosphorylation, Su Kenan, Liu Lili, Cheng Weiwei, Ding Yue, Xu Baocheng
Food and Machinery
［［Objective ］］ This study aimed to make high -value use of pig blood and improve the application range of pig hemoglobin (Hb).[Methods ] Hb was modified by enzymolysis and phosphorylation,and its optimum preparation conditions and characteristics were explored.The optimal parameters were determined by response surface test to study the effect of enzymatic hydrolysis -phosphorylation of porcine hemoglobin (HP-Hb).[Results ] The optimal parameters for phosphorylation were 10 g/100 mL phosphate addition,pH 9,8 g/100 mL pig hemoglobin peptide (pig hemoglobin peptide,H-Hb) addition,and a reaction time of 2.1 hours.Compared with Hb and H -Hb,HP-Hb showed significantly improved emulsification properties and antioxidant activity.Electrophoresis results …
Effects Of Soluble Soybean Polysaccharides On The Formation Of Gel Formation Of Soybean Protein Isolate, Ge Yuhong, Shen Weijia, Zhao Xiulan, Zhang Qing
Effects Of Soluble Soybean Polysaccharides On The Formation Of Gel Formation Of Soybean Protein Isolate, Ge Yuhong, Shen Weijia, Zhao Xiulan, Zhang Qing
Food and Machinery
［Objective ］ This study aimed to investigate the effect of soluble soybean polysaccharides (SSPS ) on gel formation and properties of soybean protein isolate (SPI).［Methods ］ SPI suspension and gels with different amounts of SSPS were prepared,and SPI suspension and gels without SSPS were used as controls.The structural properties,physicochemical properties and gel properties were determined.［Results ］ During the preparation of SPI into gel,glycosylation reaction occurred between SPI and SSPS,which led to the change of the secondary and tertiary structure of SPI.With the addition of SSPS,the absolute value of zeta-potential decreased and the thermal stability increased.The ionic bond,hydrogen bond,hydrophobic interaction and …
Study On Improving Menthol Adsorption Performance Of Silica Particles By Olege, Wei Yulei, Guo Peng, Gao Yun, Liu Qun, Zhang Haoyang, Zou Liqiang
Study On Improving Menthol Adsorption Performance Of Silica Particles By Olege, Wei Yulei, Guo Peng, Gao Yun, Liu Qun, Zhang Haoyang, Zou Liqiang
Food and Machinery
［［Objective ］］ To improve the menthol adsorption properties of silica.［［Methods ］］ Fragrance -absorbing particles were prepared using silica adsorption -melted menthol oleogel.The impact of palm oil addition ratio on the oleogel hardness,oil binding capacity,and thermodynamic properties was investigated.Comparative particles microstructure,flow properties,and the loaded menthol encapsulation efficiency,storage stabilityand release characteristics to assess the enhancement of silica particle adsorption properties by the oleogel.［［Results ］］ When palm oil addition ratio were 50% and 80%,the oil binding capacity of oleogels were over 90%,and the hardness and peak melting temperature of the gels increased with the palm oil ratio.Microscopic observations revealed the adsorption of oleogels …
The Effect Of Ultrafine Tianma Powder On The Behavior Of Motion Sickness Model Mice, Zhu Hongri, Li Jianxiang, Wang Zhaojun, Chen Yonghong
The Effect Of Ultrafine Tianma Powder On The Behavior Of Motion Sickness Model Mice, Zhu Hongri, Li Jianxiang, Wang Zhaojun, Chen Yonghong
Food and Machinery
［［Objective ］］ To solve the problem of adverse side effects of anti -vertigo drugs and to develop functional foods with the same source of medicine and food as anti -motion sickness.［［Methods ］］ After 7 days of adaptive feeding,50 mice were divided into normal group,model group,positive drug group,Gastrodia H group and Gastrodia L group,and the mouse motion sickness model was constructed by rotational stimulation method,and the ultrafine powder of Gastrodia (gastrodin content 1.05%) was administered by gavage,and the treatment effect of Gastrodia on motion sickness model mice was evaluated by behavioral indicators such as motion sickness reaction index,balance beam test and …
Study On Antioxidant And Antibacterial Activity Of Extracts From Flavedo Of Citrus Peel, Tan Yuxin, Yuka Watanabe, Liao Mingxi, Zhou Yi, Li Qingming
Study On Antioxidant And Antibacterial Activity Of Extracts From Flavedo Of Citrus Peel, Tan Yuxin, Yuka Watanabe, Liao Mingxi, Zhou Yi, Li Qingming
Food and Machinery
［Objective ］ To improve the deep processing and high-value utilization of citrus peels.［Methods ］ The active components of the peel flavedo （C.aurantium var.daidai Tanaka,C.Kawachiensis and C.Sudachi ） were extracted with different solvents,the antioxidant activity was determined by DPPH and ABTS free radical scavenging rate,and the antibacterial activity was determined by inhibition zone，microbroth dilution method and antibacterial kinetics.［Results ］ It was showed that the yield,active substance content,antioxidant activity and antibacterial activity of methanol extract were better than those of petroleum ether and n-hexane.The order of antioxidant activity of the extracts was C.Sudachi >C.aurantium var.daidai Tanaka >C.Kawachiensis,and the DPPH and ABTS free …
Research On Antibacterial And Antioxidant Activity Of Different Polar Solvent Extracts Of Microctis Folium, Lin Yueqiao, Li Nan, Zhao Yongling, Chen Kecan, Sun Wenbo, Yang Yejian, Liu Hui, Chen Xin
Research On Antibacterial And Antioxidant Activity Of Different Polar Solvent Extracts Of Microctis Folium, Lin Yueqiao, Li Nan, Zhao Yongling, Chen Kecan, Sun Wenbo, Yang Yejian, Liu Hui, Chen Xin
Food and Machinery
［Objective ］ This study aimed to further develop the antioxidant activity function of Microctis folium leaves.［Methods ］ M.folium leaves extracts of petroleum ether,dichloromethane,ethyl acetate and water were obtained by solvent extraction to determine their antimicrobial activities against common bacteria in nosocomial infections,and the antioxidant activities were evaluated by determining the scavenging capacities of the extracts of different polarities against DPPH radicals,hydroxyl radicals and ABTS radicals.［Results ］ The extracts showed significant antibacterial effects against Staphylococcus aureus and Acinetobacter baumannii,with the best activity of ethyl acetate extract and water extract,but no inhibitory effect against Klebsiella pneumoniae,Escherichia coli and Pseudomonas aeruginosa.The aqueous extract …