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Articles 2131 - 2160 of 4798
Full-Text Articles in Food Biotechnology
Detection Of Jujube Defects Based On The Neural Network With Network Convolution, Yang Zhi-Rui, Zheng Hong, Guo Zhong-Yuan, Xu Xiao-Hang
Detection Of Jujube Defects Based On The Neural Network With Network Convolution, Yang Zhi-Rui, Zheng Hong, Guo Zhong-Yuan, Xu Xiao-Hang
Food and Machinery
We proposed a method of defect detection for jujube based on a neural network with network-in-network convolutional (NIN-CNN). This method adds 1×1 hidden perception layer to the original AlexNet convolution neural network; enhances the non-linearity of the network to extract more abstract features; and replaces the fully connected layer with the global average pooling layer, which improves the recognition accuracy while reducing a large number of parameters. In this study, Jun jujube in Xinjiang is tested. The jujube is divided into seven categories, including healthy jujube, black-spotted, wrinkled, overlapping, peeling, yellow-skinned and crack. The experimental results show that the classification …
Vegetable Image Recognition Based On Improved Neural Network Algorithm, Lu Fan
Vegetable Image Recognition Based On Improved Neural Network Algorithm, Lu Fan
Food and Machinery
In order to improve the effect of vegetable image recognition, a neural network algorithm was proposed. Firstly, radial basis function neural network model was established, including gradient descent method for solving the weight parameters. K-means clustering method increasing the radius of neighborhood was calculated implicit function center value, and the nuclear width was used adjacent cluster centers. Secondly, quantum genetic algorithm was deleted the redundant weights and neuron. Thirdly, vegetable image feature extraction was extracted. Finally, the process was given. The simulation results showed that the average recognition rate of shape feature was 97.56%, and the texture feature was 95.60%. …
Study On Correlation Between Forced Ventilation Precooling And Temperature Distribution Of Strawberry In Fresh-Keeping Transportation, Cheng Li-Li
Food and Machinery
Studied the temperature distribution of strawberry during commercial forced air pre-cooling, quantifies the relationship between environment and product temperature, and evaluated the pre-cooling duration. Results: the half-cooling time (HCT) inside the pre-cooled tunnel was about twice the external semi-cooling time, and the HCT outside the tunnel was closely related to the internal HCT. The temperature prediction from a limited number of sensors detected a temperature change of up to 7 ℃ at the end of pre-cooling, indicating that in some cases the pre-cooling time should be extended to increase the uniformity of the cooling temperature.
Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation, Su Xia, Wang Bao-Cheng
Life Cycle Simulation Of Ultrasonic Humidification Of 4 Kinds Of Common Fruits And Vegetables In Fresh Storage And Transportation, Su Xia, Wang Bao-Cheng
Food and Machinery
The life cycle assessment of this paper shows that ultrasonic humidification can reduce the environmental impact of some fruits and vegetables (including climate change impact) by 23% compared to traditional supply chains. When the humidifier is applied to the fruit and vegetable supply chain and the total inherent loss is greater than 24%, the addition of the humidifier can reduce the loss by at least 20%. Research has shown that ultrasonic humidification technology can make supply chain management more sustainable.
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity, Ma Wen-Jin, Li Mei-Lin, Wang Bo, Zhou Yan-Bing, Peng Tao, Zhang Yong-Xian, Yu Chang-Qing, Ban Sheng-Hua
Inhibitory Effect Of Exo-Polysaccharide From Rhodotorula Mucilaginosa Cicc 33013 On Hepatocellular Carcinoma Cell Activity, Ma Wen-Jin, Li Mei-Lin, Wang Bo, Zhou Yan-Bing, Peng Tao, Zhang Yong-Xian, Yu Chang-Qing, Ban Sheng-Hua
Food and Machinery
The anti-tumor activity of the exo-polysaccharide component REPS2-A metabolized by Rhodotorula mucilaginosa CICC 33013 was studied. The exo-polysaccharide component REPS2-A was inhibited by tetramethylazole blue (MTT) method in 10 common cancer cells including blood cancer cell K562, gastric cancer cell BGC823, gastric cancer cell SGC7901, gastric cancer cell MKN28, liver cancer cell HepG2, BEL7402, Hep3B, pancreatic cancer cell HS66T, breast cancer cell SKBR3, and cervical cancer cell HeLa. The results showed that the exo-polysaccharide component REPS2-A had a good inhibitory effect on HepG2 cells. By studying the optimal concentration and time effect of exo-polysaccharide component REPS2-A on HepG2 cells, the …
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua
Food and Machinery
The composition of the flower essential oil from Citrus aurantium L. var. amara Engl was analyzed by gas chromatography-mass spectrometry (GC-MS), and its physicochemical characteristics was determined. The DPPH, ABTS, hydroxyl radical scavenging rate and total antioxidant capacity were determined to evaluate the antioxidant activity of this kind of essential oil. The results showed that this essential oil was an amber clarification liquid with the characteristic aroma of Citrus aurantium L. var. amara Engl flower. Forty-one kinds of components were isolated from the essential oil, accounting for 95.80% of the total, including 13 kinds of alcohols (59.34%) and 16 kinds …
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Food and Machinery
The extraction temperature, ratios of water to material and extraction time were taken as the influencing factors, and the extraction rate of polysaccharides from Clinacanthus nutans was taken as the evaluation index to carry out single factor experiment, and Box-Behnken response surface methodology was used to optimize the extraction process on the basis of single factor test results. The results showed that the best extraction conditions of polysaccharides from Clinacanthus nutans were as follows: the ratio of material to liquid was 1:31 (g/mL), the extraction temperature was 92 ℃, the extraction time was 1.6 h. and the extraction rate was …
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Food and Machinery
Total flavonoids were extracted from Cleome viscosa by ultrasound-assisted extraction. The optimum extraction conditions were investigated based on single factor and orthogonal tests. Meanwhile, the antioxidant activities of total flavonoids were evaluated by studying hydroxyl radical (·OH) scavenging assay, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging assay and nitrite scavenging assay. The results showed that the extraction rate of total flavonoids of Cleome viscosa was (2.711±0.002)% under the following conditions: material-to-liquid ratio of 1:15 (g/mL), ethanol concentration of 50%, extraction power of 40 W, ultrasonic time of 50 min, extraction temperature of 50 ℃. Total flavonoids of Cleome viscosa exhibited obvious ·OH …
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles, Song Wen-Hua, He Jia, Yuan Jiang-Yue, Rui Peng, Liu Xi-Ming
Effects Of Different Lactobacillus On Reinforce-Fermented Sweet Potato Leaves On The Quality Of Its Pickles, Song Wen-Hua, He Jia, Yuan Jiang-Yue, Rui Peng, Liu Xi-Ming
Food and Machinery
To screen the most suitable strain of lactobacillus for fermented sweet potato pickles, using Lactobacillus plant, Lactobacillus acidophilus, Lactobacillus rhamnosus and mixed bacteria to reinforce-ferment sweet potato leaves, the effects on the quality of lactic acid, nitrate, nitrite, polysaccharides, amino acid and texture were analyzed. The results showed that the pH value of lactobacillus reinforce-fermented pickles decreased rapidly, and the contentsof lactic acid and soluble polysaccharide were higher, with a lower content of nitrite. The content of mixed fermentation lactic acid was the highest (6.19 mg/g, P＜0.05), and the content of nitrite was lowest (0.29 μg/mL, P＜0.05); the content of …
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Preparation Of Soluble Dietary Fiber From Okara, Wheat Bran And Pear Residue By Liquid Fermentation With Monascus Anka, Sun Cong-Cong, Li Xing-Jiang, Mu Dong-Dong, Chen Xiao-Ju, Liu Shu-Yun, Zhang Min, Pan Li-Jun, Jiang Shao-Tong, Zheng Zhi, Chen Ming-Xin, Wu Xue-Feng
Food and Machinery
The preparation process and characteristics of soluble dietary fiber (SDF)were investigated during the liquid fermentation with Monascus Anka 3.4811, when okara, wheat bran and pear residue were used as substrates. The optimal fermentation conditions were obtained as followed: okara fermentation time was 7 d, solid-liquid ratio was 1∶15 (g/mL), inoculum amount was 13%; wheat bran fermentation time was 6 d, ratio of material to liquid was 1∶15 (g/mL), inoculum was 14%; pear residue fermentation time was 6 d, ratio of material to liquid was 1∶20 (g/mL), inoculum was 14%. With the fermentation, the solubility, water holding capacity and oil holding …
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Effect Of Different Heat Pump Temperatures On Drying Rate And Quality Of White Radish, Yu Yang-Yang, Tang Dao-Bang, Wen Jing, Wu Ji-Jun, Yu Yuan-Shan, An Ke-Jing, Zou Ying
Food and Machinery
In order to explore the effects of different heat pump temperatures on the drying rate and quality of white radish during drying, heat pumps at 50, 55, 60, 65 ℃ were designed to dry white radish. The drying rate, color, nutrition, rehydration ratio and micro-structure of white radish at different heat pump temperatures were compared. The results showed that the moisture content of white radish decreased to (8±1)% at 50, 55, 60, 65 ℃ heat pump temperatures, which required 12, 11, 10, 9 hours respectively. Hot air drying at different temperatures had certain effects on the physical and chemical properties …
The Prediction Model For Hardness Of Cigarette Based On The Distribution Features Of Cut Tobacco In Cigarette, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
The Prediction Model For Hardness Of Cigarette Based On The Distribution Features Of Cut Tobacco In Cigarette, He Xiao-Qiang, Li Hong-Shen, Xiang Hu, Wang Long, Zhang Yun-Fei, Zou Yu-Sheng, Zhao Rong, Liu Ge-Yi, Yang Tao, Li Shao-Chen
Food and Machinery
Studied the relationship between the filling factor of cigarette middle section and the radial compression amount when measuring the hardness of cigarettes, and then established the prediction model of cigarette hardness. The results showed that the goodness of fit of the model was over 98%, the standardized mean square error of the test was 0.6, and the average relative error was 3.7%. The prediction error of the model was far less than the normal fluctuation range of the index and the tolerance range specified in the product technical standard, and the prediction effect of the model was good. Meanwhile, the …
Research On Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology, Ding Nai-Hong, Kou Xiao-Teng, Zhang Hui, Zhao Chun-Lei, He Jin-Hua, Lei Zhen, Xu Yin-Bo
Research On Optimization Of Expanded Cut Tobacco Based On Analytic Hierarchy Process And Response Surface Methodology, Ding Nai-Hong, Kou Xiao-Teng, Zhang Hui, Zhao Chun-Lei, He Jin-Hua, Lei Zhen, Xu Yin-Bo
Food and Machinery
The weight of each quality index of the expanded tobacco was determined by the analytic hierarchy process, and the comprehensive quality score was obtained by the comprehensive evaluation after the data standardization. On the basis of single factor test, the main factors, such as cold end immersion time, hot end process gas temperature, hot air speed and steam application amount, were selected to study their influence on the comprehensive quality score. Finally, the response surface method was used to optimize the processing conditions of expanded tobacco. After optimization, the process conditions are as follows: Soaking time 42 s, process gas …
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Advances In The Detection Method Of Prohibited Plant Growth Regulators In Bean Sprouts, Meng Ji-Qiu, Cao Jin-Bo, Sun Ya-Ning, Hu Xiao-Fei, Li Zhao-Zhou, Chen Xiu-Jin, Deng Rui-Guang, Wang Yao
Food and Machinery
In view of the frequent incidents of “problematic sprouts” in recent years, this paper introduced the function and harm of 6-Benzylaminopurine and other plant growth regulators which were forbidden to be added in the production of bean sprouts. Moreover, the application status of high performance liquid chromatography, surface enhanced Raman spectroscopy, electrochemical, immunoassay and biosensor in the detection of growth regulators were also reviewed, and the development direction of detection methods was prospected.
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Biological Activities Of Theaflavin-3,3’-Digallate And Its Mechanism Of Action, Lei Shi-Cheng, Sun Da-Li, Wang Ya-Jie, Zhou Yan, Zhang Qing-Hai
Food and Machinery
This review summarized the recent researches on the bioactivity of theaflavin-3,3’-digallate (TFDG) and its action mechanisms, including anti-oxidation, anti-cancer, anti-inflammatory, anti-viral as well as anti-metabolic syndrome. Meanwhile, the perspective of such research was discussed, so as to promote the further studies of red tea resources and the exploitation of health products.
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin
Research On The Motion Stability Of Omnidirectional Mobile Robot Based On Overhead Track, Xu Kai, Lin Xian-Xin, Yi Gai, Li Guo-Jin
Food and Machinery
A kind of omnidirectional mobile robot based on the overhead track was studied. According to the motion characteristics, the system model of the controller, driving mechanism and the executed object were established. The stability of the impact and the interference of the inertia action on the system performance of the executed object were analyzed. The transient performance was analyzed by Matlab simulation, compared with the undisturbed system state, the feedback closed-loop of increasing speed (Kcs) was found improving the stability of the system. It was concluded that the dynamic performance of the system could be kept in the optimal state …
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish, Chen Kang-Ming, Liu Xiao-Li, Xu Yan-Shun, Xia Wen-Shui
Effects Of Frying Temperature And Time On Mass Transfer And Quality Of White Business Fish, Chen Kang-Ming, Liu Xiao-Li, Xu Yan-Shun, Xia Wen-Shui
Food and Machinery
Taking the White Business fish as the research object, explored effects of different frying temperature (160, 180 and 200 ℃) and frying time (0, 20, 40, 60, 80, 100, 120, 150 and 180 s) to moisture loss of White Business fish and oil absorption rate. Used specific exponential equation of mass transfer in the process of fried dynamics for curve fitting. At the same time,the water activity of White Business fish after frying was measured, and the relationship between water activity and water content was established. The color, hardness, chewiness, surface hardness and toughness of fried White Business fish were …
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
Food and Machinery
In this experiment, the bitter taste substances of cocoa beans at different baking temperatures were separated, and then analyzed. Based on the concept of sensory evaluation and relative flavor activity value, the main components involved in the formation of bitter taste of cocoa beans were screened out. The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS. The results showed that: ① there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract, including 7 alcohols, 5 acids, 9 esters, 8 aldehydes, 6 ketones and 2 alkenes; …
Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na
Study On The Changes Of Dough Gluten Protein Structure During Kneading, Meng Lian, Zhou Hui-Ming, Zhu Ke-Xue, Guo Xiao-Na
Food and Machinery
This experiment investigated the changes of the gluten protein structure of the dough during manual kneading. Results: At the first 2 minutes of kneading, the free sulfhydryl group in the dough was decreased by 10.69%, the disulfide bond was increased by 4.48%, and then was slowly increased or decreased; the hydrogen bonds was increased significantly (P＜0.05), and the hydrophobic force was decreased significantly (P＜0.05); the random coil in the secondary structure had an initial sharp drop of 56.52%, and the β-sheet had an initial increase of 32.34%, followed by a small increase or decrease, and the α-helix and β-turn have …
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong
Online Detection Of Soluble Solid Content In Navel Orange Based On Visible/Near Infrared Spectroscopy And Variable Selection, Jiang Shui-Quan, Sun Tong
Food and Machinery
Soluble solids content (SSC) is the main internal quality index of navel orange, in order to detect the SSC of navel orange by the combination of visible/near infrared spectroscopy and variable selection method, 141 samples of calibration set and 47 samples of prediction set were used. The transportation speed of navel orange was 0.3 m/s. The visible/near infrared spectra of navel orange samples were collected online by a USB4000 micro spectrometer. Firstly, uninformative variable elimination (UVE) and genetic algorithm (GA) were used to prescreen the wavelength variables in the wavelength range of 650~950 nm, then competitive adaptive weighted sampling (CARS) …
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian
Effect Of Ultra High Pressure Treatment On The Quality Of Passion Fruit-Pitaya Compound Beverage And Optimization Of Sterilization Process, Tang Mei-Ling, Duan Wei-Wen, Duan Zhen-Hua, Tang Xiao-Xian
Food and Machinery
The non-sterile compound beverage was used as the control. By setting different combinations of low and high pressure, holding time, low-pressure time ratio, and synergistic temperature, the single-factor and orthogonal experiments were used to perform ultra-high-pressure sterilization on the passion fruit-pitaya compound beverage. Determined the changes of the total number of colonies, mold and yeast, pH, soluble solids, stability coefficient and color difference △E, and other indicators, and studied the effects on the quality of the compound beverage and determine the optimal ultra-high pressure sterilization process conditions. Results, after the combination of low and high pressure of 200 MPa/550 MPa, …
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 …
Research Progress On The Function And Application Of Honeysuckle Flowers From Different Resources, Yang Lan, Liu Dong-Bo, Shu Li, Huang Bin
Research Progress On The Function And Application Of Honeysuckle Flowers From Different Resources, Yang Lan, Liu Dong-Bo, Shu Li, Huang Bin
Food and Machinery
To compare the functions and applications of honeysuckle from different plant resource and provide references for the further development and utilization of them, combined query systematically on the databases of cnki, PubMed and others about the studies on function and application of honeysuckle were undertaken, and then the reviews were summarized. Numerous studies on Lonicera japonica Thunb. were done, while less studies on the other four species of Lonicera flos. Lonicera flos had the equivalent functions with Lonicera japonica flos, and Lonicera flos with the traits of good quality, high output and low price had better development and utilization …
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
The Experience And Enlightenment Of Singapore Food Healthier Choice Symbol Labeling System, Huang Ze-Ying
Food and Machinery
This study introduced the healthier choice symbol system in Singapore from the specification and use requirements, application procedures, scope of application and so on. It is found that Singapore is the first Asian country to implement the food FOP labeling system, whose experience is of great significance to China and even most Asian countries. China's FOP labeling system should have sufficient basis, strictly regulate the application and use behavior, and appropriately expand the scope of application.
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
External Digestion And Fermentation Characteristics Of Konjac Tofu Adding Exogenous Starches, Lei Wen, Zhong Geng, Zhang Dong-Xia, Huang Si-Yu
Food and Machinery
In this article, the external digestion of konjac tofu mixed with starch was studied by simulating oral, gastric and small intestine digestion, and the remaining part of the digestion was used as a substrate for in vitro fermentation of mouse cecum, and its fermentation performance in the cecum was studied. The results showed that pure konjac tofu was not digested in the mouth, stomach and small intestine, and the konjac tofu mixed with starch could be partially hydrolyzed in the mouth and not hydrolyzed in the stomach, most of the hydrolysis can be completed within 20 min. But compared with …
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein, Liu Li-Li, Dai Xiao-Ning, Yang Xiao-Pan, Liu Yu, Zhang Xiao-Li, Wei Xiao-Hua
Effect Of Spray Freeze Drying On The Structure And Properties Of Egg White Protein, Liu Li-Li, Dai Xiao-Ning, Yang Xiao-Pan, Liu Yu, Zhang Xiao-Li, Wei Xiao-Hua
Food and Machinery
In order to investigate the effect of spray freeze drying (SFD) on the structure and functional properties of egg albumin, it was compared with the egg white powder by spray drying (SD), and analyzed by the texture analyzer and differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and low field nuclear magnetic resonance (LF-NMR) to determine the structure and properties. The results showed that the denaturation temperature of SFD powder was 15.7 ℃ lower than that of SD powder, and the surface sulfhydryl content was 42.40% lower. The ratio of α-helix and β-sheet structure of …
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet, Liu Ting, Zhang Shao-Ying, Wu Xue, Liu Bin
Effect Of Alkali Pretreatment On Ultra Micronization Of Cellulose By High Pressure Jet, Liu Ting, Zhang Shao-Ying, Wu Xue, Liu Bin
Food and Machinery
In order to reveal the change of cellulose structure and physical property caused by ultra micronization, cellulose power was treated through different concentrations of sodium hydroxide and then broken by using high pressure jet. The microstructure, size and physical properties of microfabrication were explored. After pretreatment with 10% NaOH solution (70 ℃, 1 h) and high pressure jet treatment, the diameter of the crude microfabrication decreases from 5.0~50.0 μm to 0.1~1.0 μm, and the length decreases from 20.0~200.0 μm to 1.0~10.0 μm. The peak value of cellulose particle size distribution curve was reduced from 158.0 μm to 10.0 μm. The …
Metabolomics Analysis Of 1-Propanol Effect On Rhodococcus Opacus Pd630, Chu Mei-Yun, Zhang Lin-Shang, Lou Wen-Yong, Zong Min-Hua, Tang Yu-Qian, Xu Xiao-Fei, Yang Ji-Guo
Metabolomics Analysis Of 1-Propanol Effect On Rhodococcus Opacus Pd630, Chu Mei-Yun, Zhang Lin-Shang, Lou Wen-Yong, Zong Min-Hua, Tang Yu-Qian, Xu Xiao-Fei, Yang Ji-Guo
Food and Machinery
Ultra Performance Liquid Chromatography-Triple-Time of Flight Mass Spectrometer (UPLC-Triple-TOF/MS) was used for non-target metabolomics analysis of metabolites in Rhodococcus opacus PD630 in the presence of 1-propanol. Then a multivariate statistical analysis as well as an identification of differential metabolites was conducted for it.The results showed that there were 54 differential metabolites between the experimental group and the control group at 48 h, and 61 differential metabolites at 72 h. The decrease of short peptides and the increase in the degree of unsaturation of phospholipids were major metabolite changes. Meanwhile, a significant increase in propionyl CoA was observed(P＜0.001). The fatty acid …
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497, Yin Bo-Xing, Shi Jun-Kang, Kong Ling-Hui, Yang Ren-Qing, Ai Lian-Zhong, Xiong Zhi-Qiang
Heterologous Expression Of Fourbile Salt Hydrolases In Lactobacillus Fermentum Ar497, Yin Bo-Xing, Shi Jun-Kang, Kong Ling-Hui, Yang Ren-Qing, Ai Lian-Zhong, Xiong Zhi-Qiang
Food and Machinery
In order to improve bile salt tolerance in L. fermentum, four BSH genes (BSH1,BSH2,BSH3, and BSH4) from L. plantarum AR113 were transformed into L. fermentum AR497. The result showed that heterologous expression of these four BSHs can improve the bile salt tolerance of L. fermentum. At the concentration of 2.0 mg/mL sodium glycodeoxycholate, engineered L. fermentumwith BSH2 expression had the lowest lethality, while other strains were completely inhibited. BSH activity showed that BSH2 expressing strain had the highest enzyme activity with 57.74 U/mL, which was 2.88 times higher than that of the control strain harboring empty plasmid.
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating, Li Ya-Ru, Zhong Hai-Yan, Long Qi-Zhi
Effect Of Exogenous Polyphenols On The Oxidant Stability Of Oil-Tea Camellia Oil During Heating, Li Ya-Ru, Zhong Hai-Yan, Long Qi-Zhi
Food and Machinery
Taking the 5 kinds of polyphenols, including propylgallate, quercetin and etc., to evaluate the oxidation stability of oil-tea camellia seed oil during heating by the Rancimat and drying oven methods were used, the effects of exogenous polyphenols on the oxidation stability of oil-tea camellia seed oil were studied at 180 ℃. Results: The reduction times were prolonged as the concentrations of polyphenols increased; and propyl gallate had the best antioxidant effect. During the heating process at 180 ℃, the 5 kinds of polyphenols retarded the increase of acid value with no significant different among the polyphenols (P＞0.05). Peroxide value, p-anise …