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Full-Text Articles in Agriculture
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun
Layer-By-Layer Self-Assembly Process Optimization And Storage Stability Of Multi-Layer Fish Oil Microcapsules, Chen Jing-Xin, Jiang Qi, Mi Hong-Bo, Li Jian-Rong, Ma Yong-Jun
Food and Machinery
Fish bone gelatin and fucoidan was used as the wall materials and multilayer fish oil emulsion was prepared by layer by layer self-assembly technology. Multilayer fish oil microcapsules were prepared by spray drying method and the storage stability was studied. According to the changes of Zeta potential, the optimum concentration of wall materials for multilayer emulsion was determined. On the basis of orthogonal experiment, the maximum microencapsulation efficiency of 82.03% was obtained when multi-layer fish oil microcapsules were prepared using the following optimum conditions: ultrasonic time 10 min, ultrasonic temperature 25 ℃, homogenization time 4 min, homogenization rate 5 000 …
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Food and Machinery
An orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of polysaccharides from Lilium davidii var waste bulb, and the stability of the polysaccharides was studied. The results showed that the optimum extraction conditions for ultrasonic-assisted extraction process were as followed: the ratio solid to liquid of 1:20 (g/mL), ultrasonic time of 60 min, ultrasonic power 250 W, and ultrasonic temperature 60 ℃. Under the conditions, the extracting rate of polysaccharides from Lilium davidii var was 18.44%. The anti-oxidization stability of polysaccharide extracts was poor, whicht was easy to be oxidized by H2O2, but has …
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Effect Of Cross-Linked Starch On The Stability Of Sweet Potato Turbid Juice Beverage, Zhang Jia-Yan, Xiong Jian-Wen, Cui Na, Chen Zheng-Pei
Food and Machinery
In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of …