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Full-Text Articles in Life Sciences
Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li
Study On The Preparation Of Ace Inhibitory Peptides By Probiotic Fermentation Of Quinoa, Li Shuai, Yuan Ya-Hong, Yue Tian-Li
Food and Machinery
Objective: The potential ability of probiotics to prepare angiotensin-converting enzyme (ACE) inhibitory fermentation broth from quinoa and the effects of fermentation process on it were investigated. Methods: In this study, 18 strains of lactic acid bacteria and 12 strains of yeast were screened for their ability to prepare ACE inhibitory fermentation broth using quinoa as the raw material and the ACE inhibition rate as an indicator. The inoculum amount, fermentation temperature and fermentation time were optimized by orthogonal tests. Finally, the peptides in the fermentation broth were identified, and the selected peptides were tested in vivo to evaluate …
Screening Of Vanillin Converting Microorganism By Ferulic Acid And Optimization Of Fermentation Conditions, Li Li-Qun, Liu Qiang, Qiao Yue-Mei, Guo Chun-Sheng, Chai Ying, Hao Jie
Screening Of Vanillin Converting Microorganism By Ferulic Acid And Optimization Of Fermentation Conditions, Li Li-Qun, Liu Qiang, Qiao Yue-Mei, Guo Chun-Sheng, Chai Ying, Hao Jie
Food and Machinery
Objective: The aim of this study was to obtain vanillin converting microorganism by ferulic acid and optimize of fermentation conditions. Methods: The strains that can produce vanillin by ferulic acid which is screened form Daqu of Baijiu. The single factor experiment and orthogonal experiment were applied to optimize the fermentation conditions by shake flask fermentation. Results: The results showed that isolate B2-12 was identified as Bacillus subtilis and the high yield of vanillin was reached 34.5 mg/L under the conditions of liquid loading 44%, pH 10, 43 ℃ and shaking speed 160 r/min for 4 days fermentation. …
Study On Optimization Of Extraction Technology And Antibacterial Activity Of Total Flavonoids From The Root Of Clausena, Xu Dan-Ni, Su Xiu-Fang, Huang Li-Juan
Study On Optimization Of Extraction Technology And Antibacterial Activity Of Total Flavonoids From The Root Of Clausena, Xu Dan-Ni, Su Xiu-Fang, Huang Li-Juan
Food and Machinery
Objective:This study aimed to optimize the optimal extraction process of total flavonoids from the root of Clausena anisum-olens and determine the yield and antibacterial effect of total flavonoids from different producing areas. Methods:The total flavonoids were extracted by ultrasonic method from the roots of C. anisum-olens. Through single factor and orthogonal test, the effect of ultrasonic assisted extraction conditions on the extraction rate of total flavonoids from the root of C. anisum-olens was investigated, and the extraction and antibacterial test of total flavonoids from various producing areas were carried out. Results: The optimum extraction process of total flavonoids …
Enzymatic Preparation And Activity Study Of Rice Bran Protein-Derived Ace Inhibitory Peptides, Zhang Ling-Yu, Miao Jian-Yin, Cao Yu, Dai Wei-Jie, Liu Guo, Li Zhen-Wei, Cao Yong
Enzymatic Preparation And Activity Study Of Rice Bran Protein-Derived Ace Inhibitory Peptides, Zhang Ling-Yu, Miao Jian-Yin, Cao Yu, Dai Wei-Jie, Liu Guo, Li Zhen-Wei, Cao Yong
Food and Machinery
Objective:This study aimed to develop new rice bran products.Methods:The ACE inhibition rate was used as an indicator, and the rice bran protein was optimized by single factor and response surface experiments. The optimal enzyme hydrolysate peptides were separated by ultrafiltration, activity evaluation and amino acid composition analysis were performed.Results:The optimal process conditions were as follows: pH 7.2, mass substrate concentration 8.2 g/100 mL, enzymolysis at 46 ℃ for 3 h, and enzyme addition 0.3 g/100 g rice bran protein. Under the control of these conditions, the ACE inhibition rate of the enzymatic hydrolysate was (73.15±0.64)%, …
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Optimization Of Carrot Heat Pump Drying Process By Response Surface Methodology, Peng Yu-Hang, Wang Guang-Hong, Sun Fei-Xue, Jin Ting-Xiang
Food and Machinery
Objective:This study focuses on optimizing the heat pump drying process of carrot.Methods:On the basis of single factor experiment, Box-Behnken experiment was designed. Color difference, rehydration ratio and β-carotene content were used to study the effects of initial temperature, drying temperature rise and slice thickness on carrot drying quality. The regression equation was established, and the interaction between three independent factors on the response was analyzed. The optimal drying process parameters and the predicted values of carrot heat pump drying were obtained. Finally, the optimal parameters were determined by comparing the experimental results with the predicted values.Results:The …
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Food and Machinery
Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane …