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Full-Text Articles in Food Biotechnology

Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology, Song Lijun, Hou Xujie, Li Yawen, Zhang Li Aug 2015

Extra-High Pressure Extraction Of Polyphenols From Walnut Green Peels By Response Surface Methodology, Song Lijun, Hou Xujie, Li Yawen, Zhang Li

Food and Machinery

Studied the extra-high pressure extraction of polyphenols from Walnut green peels. The effect of operation conditions such as extraction temperature, pressure, time and ratio of material were analyzed. On the basis of single-factor test, the optimum extraction technology of walnut green peels polyphenols and mathematical regression model were established by response surface methodology. The results showed that the optimal extraction conditions were as followed: alcohol concentration of 50%, processing temperature of 42 ℃, extraction pressure of 310 MPa, extraction time of 6 min, ratio of liquid to material of 40∶1(V∶m). Under these conditions, the maximum predictive yield of polyphenols from …

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Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols, Tan Rongwei, Cao Yong, Li Jiacheng Aug 2015

Optimizati Of Continuous Phase Transition Extraction Progress For Eucalyptus' Polyphenols, Tan Rongwei, Cao Yong, Li Jiacheng

Food and Machinery

Eucalyptus' leaves were studied as the main raw material. The continuous phase transition extraction progress for eucalyptus' polyphenols was optimized by single factor test and Box-behnken. The effects were discussed for extraction time, extraction temperature and extraction solvent percentage on the yield of polyphenols. The optimal extraction conditions were found as follows: extraction temperature 79.99 ℃, extraction time 119.98 min and solvent concentration 78.13%. Under the optimal conditions, the yield of polyphenols was 11.58 g/100 g. The actual polyphenols yield was 12.01 g/100 g with the relative error 3.65%. The extraction conditions parameter obtained by the Response Surface Methodology to …

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Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai Aug 2015

Extraction Of Polysaccharide From Banana Peels And Its Application In Hand Cream, Lv Hui, Xia Yunlan, Han Ping, Lv Min, Liu Kehai

Food and Machinery

Polysaccharide was extracted from banana peels by water extraction-alcohol precipitation method, and its content was determined by phenol-sulfuric acid method. Besides, the moisturizing effect of banana skin polysaccharide was evaluated. A kind of hand cream was prepared by the application of the polysaccharide extracted from banana peels. The results showed that the content of banana skin polysaccharide was 3.99% and it can keep good moisturizing effect for 24 h. Besides, the hand cream prepared with banana skin polysaccharide was exposed to be detected its physical and chemical index, sensory index and hygienic index. Results showed that all of these indexes …

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Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment, Li Zhi, Xu Huanhuan, Deng Jianyang, Jiang Xuewei, Li Hao Aug 2015

Study On Inteneration And Sterilization Of Areca By High-Temperature Dry Steam Treatment, Li Zhi, Xu Huanhuan, Deng Jianyang, Jiang Xuewei, Li Hao

Food and Machinery

The effects were studied for the inteneration of areca hull and sterilization of endophytes in areca using high-temperature with dry steam treatment. The results showed that the optimal conditions were 110 ℃, 0.05 MPa, 15 min, which would intenerate areca fiber better and would not affect other characteristics of qualities. Under the same conditions, it also had a bacteria reduction or sterilization effect, which providing a new harmless and more effective method replacing the atmospheric cooking.

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Study On The Processing Technology Of Ding'ao Myrica Rubra Wine, Li Yanpo, Huang Gaodi, Zhang Yang, Xu Jing Aug 2015

Study On The Processing Technology Of Ding'ao Myrica Rubra Wine, Li Yanpo, Huang Gaodi, Zhang Yang, Xu Jing

Food and Machinery

Taking Ding'ao myrica rubra as materials, the process parameters of wine were optimized by single factor test and Box-Benhnken response surface design. The effects were studied, such as juice content, fermentation time, fermentation temperature, sugar content and yeast adding amount. The results showed the optimal parameters that the juice content was 50%, fermentation time 5 d, fermentation temperature 29 ℃, sugar content 18.9% and yeast adding amount 5.15%, the myrica rubra wine has a unique aroma and color, the wine is clear and transparent, refreshing taste.

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Optimization Of Fermentation Conditions For Improving Ferment Conditions Of Soy Sauce Fermented By Aspergillus Oryzae As3.042 Using Response Surface Analysis, Kang Lei, Liu Suchun, Hu Maofeng Aug 2015

Optimization Of Fermentation Conditions For Improving Ferment Conditions Of Soy Sauce Fermented By Aspergillus Oryzae As3.042 Using Response Surface Analysis, Kang Lei, Liu Suchun, Hu Maofeng

Food and Machinery

To optimize the fermentation conditions with index of amino acid nitrogen content for inspection of soy sauce fermented by aspergillus oryzae As3.042 by the response surface method. Firstly, the experiment was to determine the optimum fermentation conditions at 40 d of temperature, density of adding salty water and addition of salty water by using single factor experiment. On the basis of single factor experiment with amino acids as examining index, fermentation temperature, density of adding salty water and addition of salty water was optimized by using response surface analysis. the result was gotten, the optimum process for the temperature of …

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Study On Quality Of Cucumber Pickles Fermented By Lactic Acid Bacteria, Chen Ying, Wang Jinhui, Zhang Wenlingzi, He Xinyi Aug 2015

Study On Quality Of Cucumber Pickles Fermented By Lactic Acid Bacteria, Chen Ying, Wang Jinhui, Zhang Wenlingzi, He Xinyi

Food and Machinery

The preparation of cucumber pickled cabbage using direct val set (DVS) lactic acid bacteria fermentation powder was studied. Effects were determined, for DVS lactic acid bacteria powder content on the dynamic change of pH value, nitrite content, salinity, color value and the total number of colonies in the fermentation of pickled cucumber. Fuzzy comprehensive evaluation method was applied to select the optimum fermentation conditions. The results showed that with the increasing of fermentation time, pH value of cucumber pickle juice decreased gradually while acidity increased gradually. Cucumber salinity first increased and then stabilized. The color a value was increasing during …

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Effect Of Decoloring Process On The Quality Of Fish Skin Collagen Peptides, Zhang Meng, Wang Baozhou, Chen Jun, Weng Wuyin Aug 2015

Effect Of Decoloring Process On The Quality Of Fish Skin Collagen Peptides, Zhang Meng, Wang Baozhou, Chen Jun, Weng Wuyin

Food and Machinery

Collagen peptides from tilapia skin were prepared by enzymatic hydrolysis with protamex, and effects of activated carbon and macroporous adsorption resin on decolorizing of peptides were investigated. Based on the decolorizing rate and peptide loss, the optimum decolorizing conditions of collagen peptides were determined by orthogonal test. The results showed that the optimum decolorizing conditions of activated carbon were pH 4.5, 2% (m/V) activated carbon dosage, decolorizing time of 60 min and protein concentration of 50 mg/mL. Under those conditions, the decolorizing rate and peptide loss of collagen peptides were 92.66% and 11.23%, respectively. However, the decolorizing effect of macroporous …

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Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying, Wang Ping, Yi Jinyong, Bi Jinfeng, Liu Xuan, Zhou Linyan, Chen Qinqin, Zhong Yaoguang Aug 2015

Study Of Jackfruit And The Technology For Hot Air-Explosion Puffing Drying, Wang Ping, Yi Jinyong, Bi Jinfeng, Liu Xuan, Zhou Linyan, Chen Qinqin, Zhong Yaoguang

Food and Machinery

Based on the hot air drying characteristics, the effects were studied for pre-drying time, puffing temperature, vacuum temperature, vacuum time and puffing times on color, crispness, hardness, rehydration of jackfruit products. The results indicated that the technological conditions of hot air-explosion puffing drying were: hot air drying temperature 60 ℃, pre-drying time 3 h, puffing temperature 90 ℃, vacuum drying temperature 60 ℃, vacuum time 2.5 h, puffing times 5 times, residence time 5 min, and vacuum degree -0.098 MPa. Under these conditions, the values of ΔE, L, b, hardness, hardness, crispness, rehydration rate were 3.30±058, 54.19±0.13, 28.95±0.16, 4 830.82±734.43, …

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Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui Aug 2015

Effect Of Nitrogen Filling On Quality Of Mineral Water, Wu Musheng, Zhou Xinxin, Li Aimei, Yan Rian, Jiang Xinhui

Food and Machinery

In order to explore the effect of nitrogen filling on quality of mineral water, three kinds of mineral original water were put in airtight high pressure reaction reactor, with nitrogen filled by nitrogen cylinder. The samples under the different nitrogen pressure and pressure time were gotten by controlling the nitrogen pressure and pressure time. A series of factors were detected in the conditions, including chromaticity color, smell and taste, visible, pH, metasilicic acid, carbonates and bicarbonates, total dissolved Solids, Potassium, Sodium, Calcium, Magnesium, Strontium, water clusters. The results showed that there was no effect in mineral substance and water clusters, …

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Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi Aug 2015

Fuzzy Comprehensive Evaluation On Quality Of Brown Rice Green Tea By Sensory Analysis And Is Processing, Li Jingfang, Li Xinxin, Liu Junqiao, Liu Shiyan, Liu Lu, Tian Nan, He Xinyi

Food and Machinery

Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, …

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Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods, Tian Qiying Aug 2015

Study On Compound Quality Of Improver And Its Formula Of Sturgeon Fish Rods, Tian Qiying

Food and Machinery

Organoleptic quality score of sturgeon fish rods as the indicator, the formula of compound quality improver was optimized through single factor and orthogonal design method. The results showed that, the best formula of compound quality improver: transglutaminase concentration 0.3%, 4% modified starch, maltodextrin 4%, carrageenan 2%. Product features, and the indicators determined were in accordance with the hygienic standard of GB 10144—2005.

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Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin Aug 2015

Effects Of Pretreatment On Aroma Components Of Guzhang Maojian Tea, Xiang Xiaole, Yu Ji, Yang Wangen, Ma Chengjin

Food and Machinery

The aroma components of Guzhang Maojian Tea was extracted by solid-phase micrextraction (SPME), and identified by gas chromatography-mass spectrometry (GC—MS). Then compared the difference of two different pretreatment. Results showed that, a total of 109 aroma compounds were found in Guzhang Maojian Tea identified by direct adsorption, which including 26 alkene, 25 hydrocarbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes,6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols,4 nitrogen containing …

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Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng Aug 2015

Analysis On Marketing Risk Of Chinese Dairy Enterprises In Price Declining Of Milk Source, Gao Jincheng

Food and Machinery

Under the background of price of milk source at home and abroad, Chinese dairy enterprises will face a series of marketing risks including lack of domestic milk source, warehouse explosion, unreasonable product structure, and fierce market competition. In order to guarantee the healthy development of Chinese dairy industry, Chinese government and relevant parties should play the active role at the same time of improving the awareness of marketing risk prevention of Chinese dairy industry; establish the long-term benefit mechanism of dairy enterprises and dairy farmers; actively expand the dairy products consumption in domestic market; reasonably modify the consumption structure of …

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Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai Aug 2015

Identifying The Critical Factors Affecting Consumer's Seeking Food Safety Information Behavior, Liu Ruixin, Wu Linhai

Food and Machinery

Based on the system of 17 factors affecting consumer's seeking food safety information behavior, Fuzzy set theory and DEMATEL method was used to discover the factors' attributes and their relations, then identify 7 critical factors among the system, including consumers' education level, the degree of attention to food safety, consumer attention to health, the perceived risk of food safety, product knowledge, food brands, the food certification of quality, According to the conclusion, enterprises should strengthen product quality and brand construction, promote food safety certification.

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Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang Aug 2015

Effects Of Non-Starch Polysaccharides In Wheat Bran On Quality Of Baking Products, Wang Li, Yang Wei, Qian Haifeng, Zhang Hui, Qi Xiguang

Food and Machinery

The effects of non-starch polysaccharides in wheat bran, arabinoxylans and β-glucan, on the quality of baking products were summarized. Their structure characteristics, physicochemical properties and physiological functions of the two non-starch polysaccharides were introduced. Their effects on the quality of baking products were also summarized on the base of analyzing their rheological properties, nutrition, sensory quality, and storage. At last, the related mechanisms were discussed.

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Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng Aug 2015

Research Progress Of Ultrasonic Effect On Protein Extraction And Modification, Wu Qian, Zhang Lifen, Chen Fusheng

Food and Machinery

Protein is the basis of life activity, and is also one of the three largest indispensable energy materials. Ultrasonic, as a physical technique, has been applied in the research of extraction and modification of large molecules such as proteins and polysaccharides. The effect of ultrasonic on the physical and chemical properties, structure and functional properties of protein was discussed, and put forward the direction and expectation.

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Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan Aug 2015

Research Progress On Ultra-High Pressure Technology For Preservation Of Aquatic Products, Chen Yangyi, Xie Jing, Zhong Xiaofan, Lan Weiqing, Zhu Wanyu, Liu Jiaxuan

Food and Machinery

Ultra-high pressure is a new food processing technology, which is subjected to food with high pressure in more than 100 MPa at room temperature or low temperature in order to achieve the sterilization or to alter the food attributes. The effects of ultra high pressure on food microorganism, enzymes, structure, color, flavor and nutrition were discussed. The application of high pressure technology was summarized and the prospects were proposed.

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The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie Aug 2015

The Role And Cultivation Of The Third Party Power In Food Safety Problems, Jiang Jie

Food and Machinery

In recent years, frequent exposure of the food safety problems have caused people to panic and social unrest. Now “Unified” government regulation pattern in China already can't adapt to the new problems under the wave of reform. The existing supervision method must be adjusted, and develop the third-party to fully mobilize the strength like industry associations, testing organizations, news media and social public to participate in the food safety supervision, and construct the food safety supervision system which is government-led and governed collaboratively by multiple subjects.

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Defect And Improved Method Of The Food Security Law System, Zeng Li Aug 2015

Defect And Improved Method Of The Food Security Law System, Zeng Li

Food and Machinery

China's food security law system has been gradually established, but there are three fundamental flaws: the lag legal theories, the poor legislative system, inadequate attention to food safety risk monitoring and evaluation system. In this regard, the idea should be changed on food safety and food labeling, improvement of the food safety legislation system, and improvement of food safety risk monitoring and evaluation system, and then the system of food safety laws will be consummate.

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Construction Of Chinese Food Safety Education Mechanism, Li Na Aug 2015

Construction Of Chinese Food Safety Education Mechanism, Li Na

Food and Machinery

With the frequent exposure to food safety incidents in recent years, people pay more attention to food safety, and a scientific and effective food safety education system should be established, to ensure that all related with food safety food safety knowledge and the main body has a corresponding identity, to minimize formation damage food safety incidents. Clearly, China's food safety education is not up to the requirements, not only the lack of overall organization and coordination of the administrative organ, and when it comes to food safety food enterprises, administrative organs, the media and consumers everywhere in education, there are …

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Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui Aug 2015

Experiments Of Mechanical Properties On White Radish, Lv Junlong, Yang Wei, Guo Hui

Food and Machinery

In order to obtain mechanical properties and provide necessary theoretical basis in the harvest, transportation, storage and industrial production of the white radish, mechanical properties (stress, elastic modulus) of white radish were measured and analyzed. Loading position, the loading direction, loading speed and moisture content were considered as affecting factors on the mechanical properties of white radish. Results showed that the compression capability of central position of white radish was stronger, and the lower position's was weaker (elastic modulus were 2.16, 2.07 MPa respectively). White radish was anisotropic. The axial compressive strength was stronger than in radial direction (the elastic …

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Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng Aug 2015

Optimization On Protein Extraction From Walnut Dregs, Liu Shuangfeng, Wang Huasheng

Food and Machinery

Using orthogonally rotational combination design, alkali extraction and acid precipitation was proposed for extraction of protein from walnut dregs.The optimal preparation conditions of the protein were as follows: extracting pH 9.0, extracting time 124 min, extracting temperature 53 ℃ and solid-liquid ratio 1∶22 (m∶V). Under the conditions, the yield of protein was (67.94±005)%, and its isoelectric point was pH 5.0 .

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Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang Aug 2015

Research Progress On Cold Chain Logistics Technique Of Vegetables, Yan Can, Liu Sheng, Jia Lie, Wang Da, Zhang Xiaofang

Food and Machinery

The postharvest vegetables have high respiration rate and are easy to perish at high temperature with high moisture. Therefore, it is very important for postharvest vegetables to precool the temperature approach the appropriate storage temperature. Then the vegetables are stored, transported, sold and preserved in fridges in the condition. Cold chain logistic is a physical method, keeping qualities and prolonging the shelf life of vegetables, and then providing customers with fresh, green, safety, nutrition vegetables. In this review, the author described situations and applications of precooling, storage, transportation and marketing of vegetables at home and abroad, which provide a reference …

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Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin Jun 2015

Effects On Cell Viability And Cell Cycle Of Apigenin On Bcpap Cell Line Of Thyroid Cancer, Sun Zhen, Zheng Jie, Zhang Li, Zhao Junjie, Yu Huixin

Food and Machinery

To investigate the effects on cell viability and cell cycle of apigenin on BCPAP cell line, the MTT assay was used to detect the growth inhibition rates of BCPAP cells at 24 h which cultured with apigenin in different concentrations, and of BCPAP cells at 24, 48, 72 h which cultured with 12.5, 25, 50 μmol/L apigenin as well. The bright field images of cell morphology were analyzed. The effects were evaluated of different concentration of apigenin on the morphology of BCPAP cells, and the inhibition of cell growth. The cell cycle distribution was measured by flow cytometry. The different …

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Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua Jun 2015

Effects Of Fungal Substance Soluble Dietary Fiber On Intestinal Peristalsis And Absorption In Mice, Yu Yougui, Li Zhonghai, Zhang Hui, Huang Guohua

Food and Machinery

In order to study on the effects of fungal substance soluble dietary fiber on the intestinal peristalsis and absorption in mice, 75 kunming mice were randomly assigned to 5 groups: blank control group fed with saline, control positive group fed with phenolphthalein solution of 50 mg/kg·BW and three testing groups fed with low (2.5 g/kg·BW), middle (5 g/kg·BW) and high (15 kg/kg·BW) dosages of soluble dietary fiber in fungal substances. The results indicated that fungal substance soluble dietary fiber had some effects in inhibiting mice weight gain (P<0.05) and there is a positive correlation between the dosages of soluble dietary fiber and the inhibition of weight gains, middle doses of soluble dietary fiber had a significant effect on intestinal peristalsis in mice (P<0.05), soluble dietary fiber enhanced intestinal peristalsis with great significance (P<0.01) of high dosage and remarkable significance (P<0.05) of middle dosage. The intestinal peristalsis is positively correlated with the dosage of the fungal substance soluble dietary fiber.The effect on intestinal peristalsis between high and low dosages of soluble dietary fiber is significantly different (P<0.05).

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Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li Jun 2015

Preparation Of New Attapulgite Probiotic Emulsion, Zhao Yuping, Wang Weijie, Yang Li

Food and Machinery

Attapulgite clay, soy protein, vegetable oil and Tween 80 were used to prepare Lactobacillus emulsion. By comparing the encapsulation rate, the results of the water-in-oil type were better than those of the oil-in-water type. The best encapsulation rate of the water-in-oil emulsion was 92.31% by the optimal orthogonal experiments. The viable cell was 5.171×1010 CFU/mL, and the emulsification was 2.176. The cells in the emulsion in the artificial simulation gastric juice declined with the time increasing, then constantly released in the artificial simulation intestinal juice, and the cells reached the maximum at the sixth hours, then gradually decay. The …

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Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi Jun 2015

Identification Of Microorganisms In Traditional Sausage Using Molecular Methods, Li Bingchao, Hu Weidong, Tang Wencai, Li Xingling, Zhong Qiang, Li Zaixin, Zhang Zhi

Food and Machinery

To explore the mechanism of the microbial flora in fermented sausage, traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast, E. coli., lactic acid bacteria and other microorganisms. DNA of these suspected strains were extracted, and 16S rDNA and ITS were amplified using PCR technique, and then the amplification products were sequenced. After the obtained gene sequences were compared with those in GenBank by sequence homology comparison, three high abundance suspected strains were identified as: Debaryomyces, Staphylococcus saprophyticus strain YSY1-6 and Lactobacillus delbrueckii subsp respectively.

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Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin Jun 2015

Study On The Main Fermentation Strains And Taste Substances In Fermentation Of Dandelion, Zhang Ting, Yang Bo, Luo Ruiming, Wang Wanyin

Food and Machinery

With dandelion as raw materials, the bacteria were isolated and identified , and the total acid, pH and salinity were also identified from the naturally fermented product. Free amino acids were analyzed by amino acid analyzer and were classified in accordance with the taste intensity. The results showed that Lactobacillus planetarium was dominant and the content of bitter amino acids (Leu, Val, Arg, Ile, Trp, Met) was higher than the others in the early fermentation process. Lactobacillus planetarium and Lactobacillus brevis took an active part in the main fermentation stage. Meanwhile, the content of sweet amino acids (Ser, Thr, Gly, …

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Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao Jun 2015

Yield Improvement Of Soy Protein Hydrolysates With High Foaming Capacity, Deng Chenchen, Chen Jie, He Zhiyong, Qin Fang, Zeng Maomao

Food and Machinery

Effects were studied, of which Na2SO3 as reducing agent or surfactant including Tween 80 and soybean lecithin, on soy protein hydrolysis process, product yield and foaming capacity by papain hydrolysi. The results showed that adding suitable amount of Na2SO3 and soybean lecithin not only can improve the hydrolysis process significantly, but also can improve the yield of soluble hydrolysate, and the product has high foaming capacity and foam stability. Amino acid analysis showed that the content of hydrophobic amino acid in precipitation was higher that in supernatant. It means that aggregation and precipitation of hydrolysis processes have close relation to …

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