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Articles 2461 - 2490 of 5042
Full-Text Articles in Food Biotechnology
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine, Lin Panzhong, Sun Beibei, Lang Wenchang
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine, Lin Panzhong, Sun Beibei, Lang Wenchang
Food and Machinery
The control mode of motion controller in combination of PLC is adopted to realize the synchronous control of motion axis and the precise control of sealing temperature, and the parameter setting and operation status display of reciprocating pillow packing machine system are realized through touch screen. The system is applied to the prototype of the double-end reciprocating high-speed pillow packing machine, which can improve its packaging precision and speed and simplify the servo arrangement.
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Food and Machinery
Nano-zinc oxide is a kind of inorganic antibacterial agent, which had good antibacterial effect and didn’t produce drug resistance. Clove oil is a kind of natural antibacterial agent with spectral antibacterial properties and non-toxic health. In this paper, chitosan and konjac glucomannan were used as the film-forming substrates, two kinds of antibacterial agent were added to the biomass composite membrane. The antibacterial rate of the composite membrane against Escherichia coli and Staphylococcus aureus was 99.78% and 99.06%, respectively. The film had a strong antibacterial effect. The results of infrared spectroscopy indicated that the chitosan functional group and the phenol group …
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed, Chen Qinxue
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed, Chen Qinxue
Food and Machinery
Aiming at the phenomenon of lack of local feelings in the current local food packaging, it was proposed that the packaging design needed to thoroughly investigate and analyze the local cultural resources, and fully reflect the local feelings in terms of regionality, simplicity and originality in the form of multi-dimensional expression. The idea was to meet people's demands for their feelings. This design concept should become the future trend of local food packaging design, which is more conducive to the sustainable development of local food.
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
Food and Machinery
The interesting system of the packaging is novel in creativity, unique in shape, full of emotion, and is an exaggeration method, a bionic method and a anthropomorphic method. The method of decoration is its main method of expression, which has the functions of stimulating the purchase desire, satisfying the emotional demand, expanding the brand awareness, and improving the product identification. Therefore, it is necessary to pay attention to practicality, individuation, interaction and innovation in the direction of design principles.
Application And Design Of Natural Packaging Materials In Food Packaging, Li Jihong
Application And Design Of Natural Packaging Materials In Food Packaging, Li Jihong
Food and Machinery
In view of the shortcomings and problems of food packaging materials such as plastics, paper, metal, etc., the development trend of reduction, simplification, light weight, non-toxic and harmless of food packaging materials was reviewed, and the application range of natural packaging materials in food packaging was pointed out. Moreover, the aesthetic value of natural packaging materials was revealed, and the selection principle and application principle of natural packaging materials were put forward, providing a reference for the maximum application of natural packaging materials in food packaging design.
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Effect Of 3-O-Caffeoylquinic Acid On 5-Hydroxymethylfurfural Formation And Color In Dried Fruits, Zhou Kangning, Zheng Jie, Ou Shiyi, Pei Kehan
Food and Machinery
This research is aimed to investigate the effect of 3-O-caffeoylquinic acid (3-CQA) on 5-hydroxymethylfurfural (5-HMF) formation and color parameters during drying of four kinds of fruit crisps (apple, pear, apricot and plum). Results showed that the amount and composition of carbohydrate caused that different fruits produced different amount of 5-HMF: plum＞apricot＞apple＞pear. Soaking of fruit crisps with 3-CQA significantly increased the 5-HMF formation and HMF content is positively related to soaking and drying time. 3-CQA also promoted the browning during fruit drying via decreasing L* but increasing C* values. However, blanching decreased the formation of 5-HMF and the browning …
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Effects Of Lactobacillus Paracasei Klds.Lp T1610 On The Quality Of Kouwan Lao, Fei Peng, Bi Xue, Jiang Yujun, Liu Yuexin, Li Jianjun, Zhou Lianxin, Guo Ling
Food and Machinery
The effects of Lactobacillus paracasei KLDS.LP T1610 on sensory evaluation, pH, titration acidity, texture properties and viable count of lactic acid bacteria were analyzed. The traditional Kouwan Lao (group A) and Kouwan Lao added with ordinary starter (L. bulgaricus∶Streptococcus thermophilus=1∶1, group B) were used as control groups. The results showed that the sensory score of the C group was significantly higher than that of the control groups, with significant decrease of the pH value , while the titration acidity significantly increased. The textural profile analysis indicated that L. paracei KLDS.LP T1610 had no significant effects on the elasticity and chewing …
Effects Of Potassium Sorbate And Sodium Pyrosulfite On Storage Quality Of Choerospondias Axillaris Peel Pulp In Different Temperature, Wang Risi, Chu Beibei, Ling Huashan, Chen Mingshun, Chen Jun, Liu Chengmei, Liu Jiyan
Effects Of Potassium Sorbate And Sodium Pyrosulfite On Storage Quality Of Choerospondias Axillaris Peel Pulp In Different Temperature, Wang Risi, Chu Beibei, Ling Huashan, Chen Mingshun, Chen Jun, Liu Chengmei, Liu Jiyan
Food and Machinery
The effects of preservative (potassium sorbate or sodium pyrosulfite) on storage quality such as total colony number, colour L* value, polyphenol content, DPPH radical scavenging activity and pH of Choerospondias axillaris peel pulp at 4, 25 and 35 ℃ were first studied. The results showed that 0.050% potassium sorbate and 0.015%~0.050% sodium pyrosulfite could effectively inhibit the growth of microorganism. 0.015% sodium pyrosulfite had a good color protection effect during the pulping process and early storage stage of the pulp, but there was no significant difference between 0.015% sodium pyrosulfite and 0.050% potassium sorbate was found, when the storage time …
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil, Zhang Cuncun, Yuan Jifeng, Tan Zhichao, Xu Honggao
Effect Of Different Wall Materials On Physicochemical Properties Of Microcapsules With High Loading Pumpkin Seed Oil, Zhang Cuncun, Yuan Jifeng, Tan Zhichao, Xu Honggao
Food and Machinery
To develop 50% loaded pumpkin seed oil microcapsules, using spray drying technology, with higher stabilities, the amount of surface oil and peroxide value of dispersion oil, during accelerated shelf life test, were selected as criteria for optimizing the composition of wall materials. The sodium caseinate and sodium starch octenyl succinate were tested as the main components of wall materials. Other antioxidants (sodium ascorbate, ascorbic acid and D-sodium erythorbate) and emulsifies (soybean phospholipid, mono- and diglycerides of fatty acids) were also applied and tested for the stability of pumpkin seed oil microcapsules. Polydextrose, a stuffing bulking agent, was also tested for …
Effects Of Red Ginseng Extracts Irradiated With 60Co-Γ On Type 1 Diabetes Mice, Qi Xin, Cui Chengbi, Jin Liying, Jiang Xin, Zhang Lu
Effects Of Red Ginseng Extracts Irradiated With 60Co-Γ On Type 1 Diabetes Mice, Qi Xin, Cui Chengbi, Jin Liying, Jiang Xin, Zhang Lu
Food and Machinery
In order to probe the effects of red ginseng extracts irradiated with 60Co-γ, the mice model of type I diabetes mellitus was induced by streptozotocin (STZ). The body weight and fasting blood glucose of mice were measured regularly during the experiments. After 30 days’ test, blood samples, which were collected from eyeball and glycosylated hemoglobin (HbAlc), were measured. Total cholesterol (TC) and triglyceride (TG) levels in serum were determined and analyzed. The organs of the heart, liver, spleen and kidney were dissected and the organ coefficients were measured. Results showed that the fasting blood glucose level of mice group …
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd, He Yan, Tan Chunliang, Li Na, Zhou Hongli, Wang Xiaoqin
Study On The Effect Of Compound Preservatives On Inhibiting Spoilage Of Egg Curd, He Yan, Tan Chunliang, Li Na, Zhou Hongli, Wang Xiaoqin
Food and Machinery
The highest-efficiency preservatives and best mixed preservatives were screened by Oxford cup test using single factor test design and response surface test design, and Bacillus licheniformis and Bacillus LAMI 002, which were separated from spoiled eggs were tested as inhibition objects. The results showed that ε-polylysine, lysozyme and nisin could effectively inhibit the growth of spoilage bacteria. LAMI 002, and had a strong inhibitory effect on the growth of Gram-positive bacteria. The optimal formulation of preservatives was determined by response surface methodology as follows: Lysozyme 0.185 2 g/kg, ε-polylysine 0.054 1 g/kg and nisin 0.066 3 g/kg. In the verification …
Study On The Compound Enzyme Extraction Process Of Glehniae Radix And Its Physicochemical Properties, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Han Yu, Liu Dongbo, Zheng Yuguang, Wu Lanfang
Study On The Compound Enzyme Extraction Process Of Glehniae Radix And Its Physicochemical Properties, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Han Yu, Liu Dongbo, Zheng Yuguang, Wu Lanfang
Food and Machinery
Response surface analysis were carried out to optimize the extraction process of polysaccharide from Glehniae Radix (GLP-E), and GLP-E was separated and purified with DEAE-52 ion exchanger. The monosaccharide composition, molecular weight, and the scavenging effect on DPPH free radicals were investigated. The results showed that the optimal extraction conditions of polysaccharides from G. Radix were as follows: the liquid-to-solid ratio was 30∶1 (mL/g), with the addition of 3% enzyme and the ratio of cellulase to papain at 3∶1, hydrolyzed at 70 ℃ for 3 h. Under the control of these conditions, the extraction rate of polysaccharides from G. Radix …
Preparation And Antioxidant Activity Of Protein Peptides By Enzymatic From Hohenbuehelia Serotina, Li Minghong, Jiang Yiyue, Zhang Xiaoyong, Cui Fushun
Preparation And Antioxidant Activity Of Protein Peptides By Enzymatic From Hohenbuehelia Serotina, Li Minghong, Jiang Yiyue, Zhang Xiaoyong, Cui Fushun
Food and Machinery
To prepare protein peptides from Hohenbuehelia serotina by enzymatic method, the composition of amino acids, structure and biological activity of protein peptide were analyzed. Proteolytic enzymes were selected with hydrolysis degree and DPPH scavenging rate to optimize the enzymatic hydrolysis conditions by response surface methodology. The protein peptides from Hohenbuehelia serotina was classified to P1 (＜3.5 kDa), P2 (3.5～10.0 kDa) and P3 (＞10.0 kDa), which were analyzed to get the amino acid composition and infrared spectral signature. The antioxidant activity was evaluated by using DPPH, ABTS, OH reduction capacity of free radicals scavenging activity and in vitro …
Optimization Of Spray Drying Preparation And Release Property Analysis Of Onion Essential Oil Microcapsules, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Optimization Of Spray Drying Preparation And Release Property Analysis Of Onion Essential Oil Microcapsules, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Food and Machinery
Spray drying technology was used to study the effect of different preparation conditions on the microencapsulation of onion essential oil. Taking Arabia gum and beta cyclodextrin as wall materials, the encapsulation rate as the index, the preparation process of microcapsules was optimized by response surface analysis. The content of thiosulfate (TS) in onion essential oil before and after spray drying was compared, and the extraction of onion essential oil microcapsules was also determined. The preparation technology of microcapsules was analyzed. The in vitro simulation experiment was carried out on microcapsules, and the volatilization rate of onion essential oil in microcapsules …
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii, Ju Haoyu, Yang Jingsong, Zhao Haiyan, Wang Hui, Gao Zhenjiang, Xiao Hongwei
The Effect Of Vacuum Steam Pulsed Blanching Pretreatment Ondrying Characteristics Of Lilium Brownii, Ju Haoyu, Yang Jingsong, Zhao Haiyan, Wang Hui, Gao Zhenjiang, Xiao Hongwei
Food and Machinery
The effect of vacuum steam pulsed blanching pretreatment on drying characteristic of Lilium brownii was explored. The effects of different steam blanching time, cycle times, and vacuum degree on drying characteristics, moisture diffusion coefficients, color value and rehydration value of Lilium brownii were investigated. All the steam blanching time, cycle times and vacuum degree had significant influence on drying time. When steam blanching time, cycle times and vacuum degree were 30 s, 3 times and 90 kPa, respectively, the minimum drying time was achieved as to be 11.7 h under hot air drying of 60 ℃. Besides, under such blanching …
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products, Ni Xue, Zhang Gensheng, Xie Chunli, Ding Yidan, Wang Tiejun
Research Progress On The Inspection Technology Of Low Grade Meat Adulterated In Ground Meat Products, Ni Xue, Zhang Gensheng, Xie Chunli, Ding Yidan, Wang Tiejun
Food and Machinery
We reviewed the main methods of using histology and biology to detect adulterated meat products in minced meat products, including the DNA-based detection technology, protein-based detection technology, immunological detection technology and electrophoresis combined detection technology. Moreover, the principle, accuracy and advantages and disadvantages of different detection technologies were discussed.
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Application Of Fatty Acid Detection In Food Industry, Liu Yuanlin, Long Ming, Li Ru, Tian Xiaojing, Ma Zhongren, Nuruiizza Nordin, Song Li
Food and Machinery
As an important component of grease, the composition and content of fatty acids vary with each other for different foods. The analysis of fatty acids can be used in traceability of origin, discrimination of varieties, analyzing food quality, and developing high-quality products. The application of fatty acid analysis in meat, milk and dairy products, vegetable oil, and medicinal and edible homologous food materials were reviewed, providing a new idea and starting point for the further research on food fatty acids.
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Research Progress On Hazards And Toxicity Of Major Mycotoxins In Grain, Yuan Hang
Food and Machinery
Mycotoxins are metabolized by filamentous fungi and have certain toxic effects. Based on the stable formation of human hepatocellular carcinoma cell lines (HepG2 cells), a variety of plasma proteins were secreted, which could effectively evaluate the in vitro toxic effects of mycotoxins. We reviewed the harm of major mycotoxins to food and their toxic effects on human cells, and this was significant for predicting and preventing the effects of mycotoxins on human and animal health in the future.
A Survey Of Green Walnut Processing And Complete Sets Of Equipment Between The United States And China, Yang Zhongqiang, Yan Shengkun, Cui Kuanbo, Wang Qinghui, Sun Lina, Abulizi Basiti
A Survey Of Green Walnut Processing And Complete Sets Of Equipment Between The United States And China, Yang Zhongqiang, Yan Shengkun, Cui Kuanbo, Wang Qinghui, Sun Lina, Abulizi Basiti
Food and Machinery
The development of walnut processing technology and complete set of equipments is the premise and basis of walnut industrialization processing. Processing of green walnut peeling, cleaning and drying and other key technology and complete set of equipments developing condition had been introduced in this paper, which had respectively compared on the green walnut processing technology and equipments between United States and China. Problems of green walnut processing in our country and the prospect of processing green walnuthad been put forward, which provide the basis for green walnut processing, and the development of mechanical equipment and complete sets of equipment.
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Research On Food Safety Supervision Of Internet Ordering, Xu Hang
Food and Machinery
The particularities of Internet food safety supervision, including platform participation, business concealment, complex distribution, lagging law and backward mode, resulted in the problems of poor integration of resources of supervision departments, reduction of illegal cost of business safety, inadequate supervision of third-party food ordering platform, high cost of safeguarding rights and obtaining evidence. We should actively explore the government, ordering platform, industry associations, news media, consumers as one of the social co-governance mode of Internet ordering food safety supervision, and build a new pattern of Internet ordering food safety supervision.
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Zeng Ni, Yu Tingting, Wang Heng, Wang Bin, Rong Mao
Quick Determination Of 3-Methyl-Quinoxaline-2-Carboxylic Acid Residues In Animal-Derived Food By Alkali Hydrolysis-Solid Phase Extraction-Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Zeng Ni, Yu Tingting, Wang Heng, Wang Bin, Rong Mao
Food and Machinery
A rapid quasi-deterministic quantitative method for the determination of 3-methyl-quinoxaline-2-carboxylic acid (MQCA) residues in olaquindox metabolites of animal-derived foods was developed, by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample tissue was extracted by alkaline hydrolysis to extract MQCA, purified by anion solid phase extraction column, and detected by LC-MS/MS, and then quantified by internal standard method. The results showed that MQCA had a good linear relationship in the concentration range of 0.5～50.0 ng/mL, and the correlation coefficient was 0.999 7. The detection limit of MQCA was 0.1 μg/kg. The recovery rate was 95.6%～108.2% at the addition level of 0.1, …
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Application Of Healthy Grains And Its Products In Dairy Processing, Zan Xuemei, Liu Ming, Meng Ning, Liu Yanxiang, Tan Bin, Liu Yixiang, Ni Hui
Food and Machinery
This paper summarizes the processing technology and characteristics of healthy cereals and their products, introduces the application progress of healthy cereals and their products in dairy processing field, and further discusses the problems and development direction in the development of healthy cereals and dairy products in China.
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Effects Of Malondialdehyde Oxidation On Structure And Functional Properties Of Seeds-Watermelon Seed Protein, Gao Jin, Manonose Tariroupenyu, Li Zhihao, Wang Ping, Yu Xiongwei, Li Shugang
Food and Machinery
This study used seeds-watermelon seed protein as research object, and the effects of lipid per oxidation product, Malondialdehyde (MDA) on its structure and gelling properties were investigated by means of circular dichroism spectroscopy and texture analyzer etc. The results showed that the surface hydrophobicity of seeds-watermelon seed protein decreased from 10 229 to 2 459, and the β-sheet content in the secondary structure increased, and the irregular curl content decreased; the oxidation of MDA made the gelling strength of seeds-watermelon seed protein gradually deteriorate, the water-holding capacity first decreased and then increased, and the oil-holding trend was opposite; when the …
Analysis Of Children's Food Packaging Image And Color Preferences Based On Cognitive Psychology, Huang Lu
Analysis Of Children's Food Packaging Image And Color Preferences Based On Cognitive Psychology, Huang Lu
Food and Machinery
The rules of the development of modern children's cognitive psychology were expounded and the development characteristics of cognitive psychology and artistic performance of children aged 3~12 years were analyzed combined with the actual research results. After obtaining the children's preference for food packaging in terms of image and color, some suggestions on how packaging design could satisfy children's purchasing emotional and psychological needs were given, from both image and color according to children's physical and mental development characteristics.
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Effects Of Bio-Preservation Liquid Combined With Vacuum Packaging On The Preservation Of Mackerel, Ouyang Rui, Wang Zhihui, Li Lipeng, Su Yuhang, Xiang Leiwen, Shi Yuande
Food and Machinery
Taking the volatile base nitrogen as the index, and the addition amount of tea polyphenol, chitosan and nisin as the single factor, the optimal formula of the composite biological preservation liquid was determined by the response surface method optimization, and the effect of vacuum packaging compound bio-preservation liquid on the mackerel was studied, simultaneously. The results showed that the compound preservative prepared by 0.22 g/L tea polyphenol, 5.00 g/L chitosan and 0.35 g/L nisin had the best effect on fresh-keeping of mackerel at -4 ℃. Compared with control groups of the composite biological preservation liquid and the distilled water control …
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Effects Of Three Kinds Of Preservatives And Their Complexation On The Refrigerated Quality Of Rainbow Trout, Shen Qiuxia, Li Mingyuan, Zhu Keyong, Qian Yang, Xu Tongtong, Wu Lichuan, Yuan Yang
Food and Machinery
To research the effects of tea polyphenol, chitosan and lemon juice on the quality of refrigerated rainbow trout fillets stored at 4 ℃, the fresh-keeping effects were listed as follows: sensory, total volatile basic nitrogen (TVB-N) value and total viable counts. The ratio of the three preservatives was optimized by single factor and response surface methodology. The results showed that the three preservatives inhibited the sensory evaluation, TVB-N value and total viable counts of the fillets compared with the control group during storage. The fresh-keeping effects were as follows: chitosan>tea polyphenol>lemon juice. There was a significant interaction between …
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Optimization Of Different Extraction Processes Of Sour Jujube Juice And Study On Its Antioxidant Activity, Shi Liqi, Zhang Yanqing, Qi Wuqin, Wang Qing, Xie Junbo
Food and Machinery
The effect of three different methods, including ultrasonic extraction，enzymatic extraction and ultrasound-assisted enzymatic extraction, and the extraction of sour jujube juice was optimized. Moreover, the total phenol, total sugar content and antioxidant activity of the extracts were compared. The response surface method was used to optimize the extraction process, and the antioxidant activity of jujube juice was evaluated by ABTS scavenging, DPPH scavenging and hydroxyl radical scavenging test. The results demonstrated that under the control of the optimal conditions, the extraction rates of ultrasonic method, enzymatic method and ultrasonic-assisted enzymatic hydrolysis were 67.37%, 69.47% and 74.49%. The optimal ultrasonic-assisted enzymatic …
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin, Wang Xiqing, Liu Ying, Liu Dongqi, Guo Tianshi, Zhang Xiaolin, Xu Chenran
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin, Wang Xiqing, Liu Ying, Liu Dongqi, Guo Tianshi, Zhang Xiaolin, Xu Chenran
Food and Machinery
Using high gluten wheat flour as material, Gliadin, glutenin and starch in wheat flour were separated into monomers by separation and recombination. Thereafter, the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed. The results showed that, with the increase of the ratio of gliadin/glutenin(0∶1, 1∶3, 1∶1, 3∶1, and 1∶0), the content of α-helix and β-corner decreased gradually, and the content of β-folding increased gradually. Thermal denaturation temperature (Tp) and the enthalpy (ΔH) increased gradually, and the elastic …
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue, Tang Suting, Ou Ximin, Huang Guidong, Cheng Yunhui, Cai Yifu, Yang Xiaoping, Yin Bo, Zhang Can, Zhong Xianfeng
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue, Tang Suting, Ou Ximin, Huang Guidong, Cheng Yunhui, Cai Yifu, Yang Xiaoping, Yin Bo, Zhang Can, Zhong Xianfeng
Food and Machinery
Lactobacillus paracasei were isolated from soy sauce residue by traditional microbial culture method, and identified by morphological observation, physiological and biochemical characteristics test, and 16S rRNA gene sequence analysis. Their tolerance to artificial gastrointestinal juice, hydrophobic capacity, and antioxidant capacity were also studied. Ten strains of Lactobacillus paracasei were isolated from soy sauce residue, of which eight were L. paracasei subsp. paracasei, named HT31, HT51, HT90, HT111, HT125, HT159, HT253, and HT256; two of them were L. paracasei subsp. tolerans, named HT155 and HT158. The results of simulated gastrointestinal fluid tolerance test showed that the viability of strains HT31, HT111 …
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Food and Machinery
In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and …