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Articles 4261 - 4290 of 5725

Full-Text Articles in Food Science

Structure Improvement And Performance Optimization Of Thin-Walled Parts, Li Shaohai Dec 2016

Structure Improvement And Performance Optimization Of Thin-Walled Parts, Li Shaohai

Food and Machinery

The CAD/CAE technical was used to study structure and dynamics characteristics of thin-walled parts. Based on a type of thin-walled part, its finite element model of was set up on WorkBench platform, and some low order natural frequency and vibration mode of its structure were also calculated and analyzed. Four structure design schemes about improving dynamic characteristics of the part was established, and then an optimal structure of it was determined through calculating and analyzing its dynamic parameter. The results indicated that vibration resistance of the part could be strengthened effectively by using the cross rib structure, and it was …

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Fuzzy Pid Controller Based On Plc And Application On Hot Air Drying Chamber, Wang Pan, Hong Yuanqian, Huang Hanying, Hu Yuelai, Nie Shaowu, Zhao Siming Dec 2016

Fuzzy Pid Controller Based On Plc And Application On Hot Air Drying Chamber, Wang Pan, Hong Yuanqian, Huang Hanying, Hu Yuelai, Nie Shaowu, Zhao Siming

Food and Machinery

According to the non-linearity and large-lag phenomena in temperature and humidity in hot air drying process, conventional PID control and fuzzy control were combined using fuzzy PID control theory in the system. A Fuzzy PID controller was designed to achieve the PID parameters’ online self-tuning. Results: when the target temperature is set at 15 ℃, compared with the conventional PID control, the maximum overshoot of the hot air drying control system based on fuzzy PID control is decreased by 3 ℃, the adjustment time is reduced by 10 min and the steady state error is ± 0.5 ℃, with better …

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Effects Of Different Cleaning Sterilization Methods On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan, Chen Yingying Dec 2016

Effects Of Different Cleaning Sterilization Methods On Preservation Of Fresh-Cut Hang Cabbage, Lei Hao, Xie Jing, Qiao Yongxiang, Zhang Shuanshuan, Chen Yingying

Food and Machinery

Fresh Hang cabbage, through fresh cutting, was selected to study the effects of preservation with different cleaning sterilization methods (sodium hypochlorite solution with active chlorine with 0.1 g/L; electrolysis of water with: pH 2.3; ozone water: active oxygen concentration of 1.8 mg/L). The results showed that: ozone water was preferable to maintain fresh-cut Hang cabbage sensory quality, bringing the total number of colonies maintained at a low level, significantly delayed ascorbic acid content (P＜0.05), chlorophyll content reduction, and effectively extended the shelf life of Hang cabbage for 6 d.

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Influence On Quality Of White Pulp Loquat Wine With Different Artificial Aging Technology, Yuan Min, Wang Qiaobi, Zhao Qian, Zhou Caiqiong, Wu Xiyu Dec 2016

Influence On Quality Of White Pulp Loquat Wine With Different Artificial Aging Technology, Yuan Min, Wang Qiaobi, Zhao Qian, Zhou Caiqiong, Wu Xiyu

Food and Machinery

To recognize the effect of aging technology on quality of white pulp wine, samples were preprocessed by ultrasonic, microwave and cold and hot treatment. The results showed that the three different aging treatments all could lower total acid slightly and increase chroma of loquat wine, and aging by cold and hot treatment got higher scores than ultrasonic as well as microwave treatment in sensory evaluation. The species of aroma substances detected decreased while proportion of undetected compounds increased after aging treatment. The highest content were alcohols and esters, hot and cold, ultrasonic and microwave treatment, accounted for 79.8%, 78.3% and …

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Effects Of Controlled Freezing-Point Storage Treatment On Quality Of “Hujingmilu” Juicy Peaches, Zhu Lin, Ling Jiangang, Shang Haitao, Lin Xudong, Yu Jingfen, Chen Shuyin Dec 2016

Effects Of Controlled Freezing-Point Storage Treatment On Quality Of “Hujingmilu” Juicy Peaches, Zhu Lin, Ling Jiangang, Shang Haitao, Lin Xudong, Yu Jingfen, Chen Shuyin

Food and Machinery

In order to provide theoretical basis for applying controlled freezing-point storage preservation technology to soft peaches in south China, this research investigated the effects of controlled freezing-point storage and different temperatures treatment on quality of “Hujingmilu” juicy peaches during storage. Controlled freezing-point storage(-0.8 ℃) were used to keep properties of peaches, and low temperature treatment as 3～4 ℃, (0±0.5) ℃ was taken as control. Changes in physicochemical indexes (flesh firmness, total soluble solids, titratable acidity, ascorbic acid and relative conductivity), sensory indexes (browning index, colouration and sensory evaluation) of different storage times and shelf-life were investigated. Factor analysis was used …

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Preparation And Thermal Properties Of Nano-Gnps As Stuffing Into The Cool Storage Phase Change Materials, Gao Maotiao, Wang Chunxu, Wu Xuehong, Wang Yanling, Su Zhen Dec 2016

Preparation And Thermal Properties Of Nano-Gnps As Stuffing Into The Cool Storage Phase Change Materials, Gao Maotiao, Wang Chunxu, Wu Xuehong, Wang Yanling, Su Zhen

Food and Machinery

Because of its good thermal property, nano-graphite (nano-GnPs) materials has became a research hotspots. The best adding amount of polyester type dispersant of dispersed system of nano-GnPsparaffin composite phase change materials (PCMs) was 2% by mechanical and chemical modification methods with nano-GnPs as stuffing. The stable uniform dispersion of composite PCMs was obtained by precipitation and separation. The adding amount of nano-graphene had no effect on the starting and termination points and peak of phase change. However, the adding amount of nano-GnPs will lower the phase change latent heat of composite PCMs in some degree. Phase change latent heat of …

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The Antioxidant Activity And Its Relationship With The Functional Components In Proso Millet, Zheng Nannan, Qi Wentao, Wang Chunling, Yun Tingting, Yao Yang, Ren Guixing Dec 2016

The Antioxidant Activity And Its Relationship With The Functional Components In Proso Millet, Zheng Nannan, Qi Wentao, Wang Chunling, Yun Tingting, Yao Yang, Ren Guixing

Food and Machinery

The effects of proso millets on the antioxidant activity of liver were evaluated by the high-fat diet C57BL/6 mice model, and the relationship of antioxidants with the contents of main bioactive compounds in proso millets were also studied based on the chemical and cellular analyses of the polyphenols and flavonoids contents. The results showed that the high-fat diet reduced the hepatic antioxidant capacity of liver, while the addition of proso millets could improve it significantly with a high-fat diet. The contents of both polyphenols and flavonoids were significantly different among different breeds of proso millets. The variation coefficient of total …

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Binding And Interaction Effect Of Three Kinds Of Plant Extracts On Glycolipid Metabolism In Type Ⅱ Diabetic Mice, Zhang Jiyuan, Liu Jinfu, Xiao Ping, Liu Zixuan Dec 2016

Binding And Interaction Effect Of Three Kinds Of Plant Extracts On Glycolipid Metabolism In Type Ⅱ Diabetic Mice, Zhang Jiyuan, Liu Jinfu, Xiao Ping, Liu Zixuan

Food and Machinery

In this paper, the type II diabetes model was established and the optimal dose of the pumpkin polysaccharide, pueraria flavonoids and pu-erh theabrowns were determined by measured blood glucose. On the basis, the fasting blood glucose (FBG), insulin (INS), insulin resistance (IR), high density lipoprotein (HDL) and low density lipoprotein (LDL) were also investigated. The FBG, INS, IR, HDL, LDL combined group was significantly better than the single component (P＜0.05). The results revealed that the combinations of pumpkin polysaccharide and pu-erh theabrowns, pueraria flavonoids and pu-erh theabrowns were effective. However, the pumpkin polysaccharide factorial analyses showed that the interactions of …

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Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei Dec 2016

Effect Of Wheat Gluten Hydrolysate On The Recovery Of Intestinal Mucositis In Methotrexate Treated Rats, Yan Bin, Liu Liya, Wang Yanzhou, Zhou Xianrong, Zhou Sumei

Food and Machinery

To investigate the effect of wheat gluten hydrolysate(WGH) rich in glutamine prepared through the enzymatic hydrolysis by trysin on small intestinal mucosal by methotrexate induced mucositis model in rats. The results showed that the WGH can significantly increase intestinal mucosa weight, villus height, crypt depth, protein and DNA content, decrease diamine oxidase level in plasma and increase glutathione content of small intestine mucosa. The WGH can efficiently alleviate the intestinal mucosal injury in rats.

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Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu Dec 2016

Effect Of Processing Conditions On The Functional Properties Of Antioxidant Peptides From Pseudosciaena Crocea, Zhang Ningning, Zheng Baodong, Zhang Chong, Li Zhiyu

Food and Machinery

The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied, including the solubility, water absorption, retention properties, fat absorption, apparent viscosity, foaming and emulsifying properties. The results showed that the isoelectric point of the antioxidant peptides was pH 4.0, and at this point, the peptides possessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover, it was also found that the antioxidant peptides showed higher water and fat absorptions, fluidity and lower retention properties. Therefore, the antioxidant peptides from P. crocea could be used as potential additives …

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Study On Technology Of Ultrasound-Assisted Extraction Combined Macroporous Resin Purification Enrichment For Total Flavonoids From Geum Aleppicum And Its Radical Scavenging Activity, Chen Cheng, Luo Guoping, Yan Mengru, Wen Ming, Dang Sha Dec 2016

Study On Technology Of Ultrasound-Assisted Extraction Combined Macroporous Resin Purification Enrichment For Total Flavonoids From Geum Aleppicum And Its Radical Scavenging Activity, Chen Cheng, Luo Guoping, Yan Mengru, Wen Ming, Dang Sha

Food and Machinery

Taking the total flavonoids from Geum aleppicum by using ultrasound-assisted extraction and purification techniques, and test the scavenging ability to DPPH of total flavonoids. With extraction quantity of total flavonoids as dependent variable, the independent variables including ratio of liquid to solid, ethanol concentration, ultrasonic power, ultrasonic temperature and ultrasonic time were studied on extraction by single experiment and response surface methodology; the adsorption and desorption of total flavonoids were used to investigate adsorption and elution conditions of macroporous resin; the scavenging ability to DPPH was used to investigate antioxidant activity. The optimal extraction conditions were: ultrasonic power 300 W, …

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Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang Dec 2016

Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang

Food and Machinery

A orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of the polysaccharide in Ardisia mamillata based on the single-factor experiment, and its antioxidant activity was evaluated. The results demonstrated that the polysaccharide in Ardisia mamillata could be extracted best by using distilled water as the extracting agent, with the solid-liquid ratio 1∶15（g/mL）was treated , ultrasonated at 65 ℃ for 20 min, for 4 times. Thus the extracting rate of the polysaccharide from Ardisia mamillata was (3.42±0.28) mg/g. Moreover, it was also found that the polysaccharide form Ardisia mamillata possessed good antioxidant activity. It was tested that the polysaccharide …

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Study On The Antioxidation Of Chilli Seed In Lard Oil, Shen Wenjiao, He Xinyi, Feng Changlu, Liu Bin Dec 2016

Study On The Antioxidation Of Chilli Seed In Lard Oil, Shen Wenjiao, He Xinyi, Feng Changlu, Liu Bin

Food and Machinery

The antioxidation of chilli seed was investigated in this study. The unmilled and milled chilli seeds, and the ethanol extracts from them, with different concentration were added into lard oil, respectively, and put at (63±2) ℃. The POV value of the lard oil under different period was determined. The regression model between POV and storage time was established, and the induction time and oxidation protection factor were also calculated to evaluate antioxidant capacity of chilli seed. The results showed that the three kinds of chilli seed added in lard had antioxidant capacity. Best antioxidant effect was showed when unmilled added …

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Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian Dec 2016

Optimization On Extraction Of Capsaicinoids Assisted By Ultrasonic-Microwave Synergistic Extracting, Pang Min, Wang Yuanhui, Liu Qian

Food and Machinery

Paprikas were soaked in 90% (V/V) ethanol to extract capsaicinoids by using ultrasonic and microwave assisted extraction (UMAE). Based on the results of single factor experiments, the optimized extraction condition were gotten with orthogonal tests: the ultrasonic power of 50 W, the microwave power of 240 W, the solid- solvent ratio of 1∶20 (g/mL), the microwave time of 480 s, the paprikas particle size of 80 mesh, and the extracting time twice. The present study obtained an extraction rate of 84.52%. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, …

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Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi Dec 2016

Enzymatic Extraction Of Bee Pollen Soluble Dietary Fiber And Its Physicochemical Analysis, Zheng Hui, Chen Xiping, You Zhendan, Xia Dongxue, Hu Xi

Food and Machinery

Bee pollen soluble dietary fiber was extracted by enzymatic extraction, and the physicochemical properties was analyzed, while, the products were compared with the bee pollen soluble dietary fiber by acid extraction and alkali extraction. The optimal enzymatic extraction conditions were determined as follows: extraction temperature 50 ℃, extraction time 2 h, enzyme 2.5%, pH 4. Under the conditions, the yield of bee pollen soluble dietary fiber was 4.11%. The product is milk-white powder, and has good smell. The swelling capacity, water holding capacity and the water-solubility of the fiber were 2.03 mL/g, 1.01 g/g, 91.26%, respectively. The bee pollen soluble …

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Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment, Li Yan, He Chunlei, Meng Xueli, Pei Xujing, Nie Congning, Li Tao Dec 2016

Study On Quality Improving In Flavor Of Finished Summer Green Tea By Dry-Heat Post-Treatment, Li Yan, He Chunlei, Meng Xueli, Pei Xujing, Nie Congning, Li Tao

Food and Machinery

Taking the finished summer green tea as the raw material, the single factor and orthogonal experiment were conducted by using dry-heat post-treatment to study the optimum technological parameter and effect of the optimum technical on the flavor of summer green tea. The results showed that: dry-heat post-treatment had a significant effect on improving the flavor quality of summer green tea. The optimum technicals were as followed: temperature 55 ℃, water content of unprocessed tea 9% and time 6 h. Sensory of the processed summer green tea showed aging taste disappeared, bitterness decreased and become mellow. In taste composition, the content …

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Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut, Chen Sida, Liang Lu, Li Yuting, Yan Xiaoyan, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Xiong Yang Dec 2016

Preparation And Characterization Of The Powder Microcapsules Of Cashew Nut, Chen Sida, Liang Lu, Li Yuting, Yan Xiaoyan, Liu Chengmei, Zhong Yejun, Zhong Junzhen, Xiong Yang

Food and Machinery

Cashew was used to explore its powder microcapsule, and the production methods were optimized as well as its properties and structures represented. The results showed that the emulsion stability was the best, when emulsifier ratio of single and double fat gump to sucrose ester was 1∶2. Moreover, the best emulsifier content was found to be 1.5%, and the best core wall proportion was 1∶1, with the best solid content of 25%. Basic ingredients of microcapsules consisted of proteins ( 12.94%), water (2.38%), carbohydrate （61.57%）, ash （2.45%）， and fat (20.66%). Consequently, the rate of mcrocapsule embedding rate 94.10%, with density 0.68 …

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Effects Of Mixed Strains Optimized From Sourdoughs On Quality Of Steamed Bread With Tartary Buckwheat Bran, Wang Xueting, Du Muying, Liao Yuting, He Rui, Li Yuzhu, Zsolt Zalán Dec 2016

Effects Of Mixed Strains Optimized From Sourdoughs On Quality Of Steamed Bread With Tartary Buckwheat Bran, Wang Xueting, Du Muying, Liao Yuting, He Rui, Li Yuzhu, Zsolt Zalán

Food and Machinery

The study was aimed to research the effect of mixed strains optimized from sourdoughs on the quality of steamed bread with tartary buckwheat bran, through sensory quality, texture profile analysis and SPME-GC-MS analysis. The Angel Yeast and Hungary yeast considered as control groups. The results showed that: the order of sensory evaluation was mixed strains (82.2±2.3) > Hungary yeast (80.9±1.3) > Angel yeast (77.1±1.4); the hardness, chewiness, cohesiveness, gumminess and resilience of fermented steamed bread with mixed strains was the best one; on the springiness, the steamed bread fermented with Hungary yeast was the best one. In flavor compounds, Angel yeast, Hungary …

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The Effects Of Operating Parameters Of Cigarette Making Machine On Cigarette Yield, Yao Ermin, Shao Ning, Li Xiao, Jiang Xuebing, Zhang Mingya, Xu Xiufeng Dec 2016

The Effects Of Operating Parameters Of Cigarette Making Machine On Cigarette Yield, Yao Ermin, Shao Ning, Li Xiao, Jiang Xuebing, Zhang Mingya, Xu Xiufeng

Food and Machinery

The effects of cigarette machine operating parameters were studied on the yield of different grades of cigarettes. The effects of operating parameters, such as the amount of running silk, yarn feeding and yarn supply and the volume of ticking, on the yield of cigarettes A, B and C were studied by uniform design method. The results were as follows. ① The polynomial models of the running parameters and yield of different grades cigarettes were established. for A grades, it was YA=27.500+0.704X2+1.72E-03X2.081-2.110E-03X1X3; for B grades, it was YB= …

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Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality, Jiang Bao Dec 2016

Research Progress On Transport Vibration Damage And Effects Of Fruits On Its Postharvest Physiology Characteristics And Quality, Jiang Bao

Food and Machinery

In our country, truck transport vibration is the important reason which leads to mechanical damage and quality decreased of fruits during storage and transportation. This paper was on the basis of the analysis of the vehicle vibration in the process of truck transportation, and influencing factors, focused on the latest process in effects of transport vibration on postharvest physiology properties and quality of fruits, providing a basis and reference for the reduced transport vibration damage of fruits.

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Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili Dec 2016

Research Status And Progress Of Fatty Acid Analysis Methods In Beans, Xie Yanhua, Xie Jing, Li Pao, Chen Miaofen, Jiang Liwen, Chen Lili

Food and Machinery

In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.

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Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng Dec 2016

Research Progress On Physiological Activities And Its Mechanismof Beta-Cryptoxanthin, Sheng Ran, Sun Zhigao, Huang Qiaojuan, Hao Jingmei, Fang Ming, Yu Fengsheng

Food and Machinery

The beta-cryptoxanthin is composed of multiple prenyl units, belonging to the oxidation of carotenoid. It widely exists in persimmon, citrus and other plants, and also can be produced by microbial fermentation..Based on beta-cryptoxanthin, the mechanism of its absorption and physiological activities was reviewed, in order to provide reference for improving research and clinic application of beta-cryptoxanthin.

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Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang Nov 2016

Effects Of Glycosidase（R.B1l And R.Cl） On Configuration Of Isoflavones And Improvement Of Flavor In Soybean Milk, Zhou Weijie, Xia Rong, Zhu Chongyang, Pei Jing, Tao Huiyuan, Cheng Yongqiang

Food and Machinery

In order to obtain a higher content of soybean isoflavone glycosides and improve the flavor of soybean milk, two kinds of glycosidase (R.B1L and R.CL) were used in soybean milk processing, then the soybean isoflavones and lavor compounds were detected by high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry technique(GC/MS) respectively. The results showed that the amount of soybean isoflavone aglycones increased 7.289 μg/g, which was 35.7% higher than the control group. While, the bean flavor compounds of hexanal and 2-amyl furan decreased 10.8%, and the aroma compounds of hexyl alcohol and anti-2-nonene aldehyde increased 10.88%. It indicates that …

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The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming Nov 2016

The Inhibitory Effect On Tyrosinase From P-Coumaric Acid, Ferulic Acid And Feruloylated Oligosaccharides, Yi Jingjing, Ou Shiyi, Dong Yingyan, Chen Qiuming

Food and Machinery

This study investigated the inhibitory effects of p-coumaric acid, ferulic acid and feruloylated oligosaccharides on catalytic activities of tyrosinase by analysising tyrosinase steady state activity and enzyme kinetics. The results showed that the three compounds were found to efficiently inhibit tyrosinase monophenolase activities. The p-Coumaric acid was the strongest inhibitor followed by feruloylated oligosaccharides and ferulic acid, with the IC50 value of 0.75, 3.20, 9.30 mmol/L respectively. Moreover, p-coumaric acid and ferulic acid were found to inhibit the activities of diphenolase with IC50 value of 4.3, 12.7 mmol/L respectively; however, feruloylated oligosaccharides showed no inhibitory effect on diphenolase …

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Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng Nov 2016

Optimization Of A Microplate Bioassay Method Of Filtering Alpha-Glucosidase Inhibitors, Wang Hongyue, Chen Zhong, Jian Xufeng

Food and Machinery

The half inhibitory concentration (IC50) of alpha glucosidase inhibitors was detected based on a microplate assay method in this study in order to find the effective inhibitors for preparing hypoglycemic functional food. The reaction conditions were optimized by the four aspects, i.e., the enzyme concentration, the detection wavelength, the substrate concentration and the reaction time. The results showed that the optimum enzyme concentration ranged from 2.0 mg/mL to 3.0 mg/mL, and waves 520 nm and 492 nm were optimum among the five waves, 405, 450, 492, 520, 630 nm. Moreover, the suitable substrate concentration of sucrose ranged from …

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Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang Nov 2016

Separation, Screening And Identification Of Special Microbial Strain For Beef Meat Tenderizer, Tan Ya, Li Zongjun, Li Ke, Wu Genliang

Food and Machinery

In order to obtain microbial strain suitable for the tenderization of beef, a total of 22 bacteria of producing proteinase were isolated from traditional lobster sauce and wine song in Guizhou. With the screening by using microscopy, analyses of enzyme activities, and TPA value of beef with in treatment of fermented broth, a bacteria defined as D7 was found the optimal strain, and its enzyme activity was 71.68 U/g. The molecular biological identification results showed that it was very similar to Bacillus amyloliquefaciens (JN700123.1), and the similarity was 99%, on the basis of molecular biology identification, using 16S rDNA sequences …

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Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia Nov 2016

Identification Of 81 Pseudomonas Aeruginosa By Phylogenetic Analysis Of 16s Rrna Gene Sequence, Zeng Xiaocong, Zhou Lu, Su Miaozhen, Han Zhijie, Chen Danxia

Food and Machinery

81 Pseudomonas aeruginosa from Guangdong Provincial Institute of Food Inspection were identified by 16S rRNA sequence analysis. The DNA was isolated and the sequences of 16S rRNA gene were amplified by PCR with the bacterium universal primers, and then the PCR products were sequenced after 2% agarose gel electrophoresis. Moreover, the corrected sequences were aligned with Clustal X and the phylogenetic tree was constructed by MEGA5.1. Consequently, the identified results of the 81 strains confirmed their original identification before. On the phylogenetic tree, No. 24-3-QY strain formed a separate branch with No. 100-5-JM strain and No. 106-3-JM strain. No.2 8-1-DW …

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Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation, Huang Zhong, Wu Tianxiang, Yang Zutao, Zhu Sijie Nov 2016

Effect Of Gastrodia Elata Bl. Extracts On The Biosynthesis Of Extracellular Proteins In The Grifola Frondosa Under Submerged Fermentation, Huang Zhong, Wu Tianxiang, Yang Zutao, Zhu Sijie

Food and Machinery

Gastrodia elata Bl. extracts was added into the system of Grifola frondosa submerged fermentation, and then supplement-ation of Gastrodia elata Bl. extracts were optimized according to the biomass and the synthetic quality of extracellular proteins in G. frondosa. The changes of components in G. elata Bl. extracts before and after the sterilization, including gastrodin, p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, and parishin, were analyzed using HPLC. Moreover, the relationship of this changes between G. elata Bl. extracts and the in G. frondosa fermentation system were also investigated. The results revealed that 7% (v/v) G. elata Bl. extracts could facilitate G. frondosa to grow …

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Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong Nov 2016

Identification And Quantitative Analysis Of Soybean Milk And Rice Milk In Raw Milk, Fang Xuanqi, Yang Daiming, Liu Lansong, Zhou Binbin, Zhang Juan, Zhang Jihong

Food and Machinery

In order to identify raw milk, nonlinear chemical fingerprint of raw milk from different areas and that mixed with different content of soybean milk or rice water was established based on the steady system of “sodium bromate + manganese sulfate + Sulfate + acetone” by using nonlinear fingerprint technique . The raw milk samples that incorporated with soybean milk or rice water could be identified, and the adulterant could be judged by the characteristic information of their nonlinear chemical fingerprint. According to the relationship of parameter information and adulterant content, the relative global content of soybean milk or rice water …

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Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan Nov 2016

Determination Of Vanillin And Ethyl-Vanillin In Milk Powder By Gas Chromatography-Mass Spectrometry, Zheng Xuan, Huang Jin, Lin Jie, Li Ju, Wei Xiaoqun, Cai Chun, Chen Yanfen, Feng Jieli, Guo Qingyuan

Food and Machinery

A method for determination of vanillin and ethyl-vanillin in milk powder was established by auto headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (GC—MS), and the influence factor were also studied, such as solid phase micro-extraction head, time and temperature of adsorption and desorption. As a result, the limits of determination (LOD) of vanillin and ethyl-vanillin were 0.5 mg/kg. The spiked recovery was between 90.0% and 100%, and the RSD ranged from 1.9%～4.1%(n＝6). This method could eliminate the interference of complicated matrix, conveniently, quickly and exactly, which was applicable for quick determination of vanillin and ethyl-vanillin content in milk powder.

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