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Articles 3331 - 3360 of 4816
Full-Text Articles in Food Biotechnology
Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods, Huang Cuili, Zhou Quan, Tang Suiping, Li Jinqing, Wu Weiliang, Qi Yan
Research Progress For The Contamination Of Ultra Violet Stabilizers And Absorbers And Their Determination Methods, Huang Cuili, Zhou Quan, Tang Suiping, Li Jinqing, Wu Weiliang, Qi Yan
Food and Machinery
The wide applications of ultra violet stabilizers and absorbers in industry caused the elevation of the contaminated levels in environmental media and livings. Because of many violet stabilizers and absorbers have estrogenic effects on livings, and more concerns are attracted on them. In order to prevent the aging process of plastic food contact materials, violet stabilizers and absorbers are employed in the process of manufacture. Therefore, these chemicals could migrate into food when the plastic food contact materials were used for food package. The migration quantity needed to be determined to prevent proceeding the limits. In this paper, the research …
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin
Characteristics Of Streptococcus Salivarius Bd3900 As An Oral Probiotics, Yu Yanan, Wu Zhengjun, Han Jin
Food and Machinery
Interactions between Streptococcus salivarius and Streptococcus mutans play important roles in the development of dental biolms in oral cavity. S. salivarius BD3900, isolated from the oral cavity of a healthy voluteer, displayed the potential to be an oral probiotics in vitro. Strong hydrophobicity (95.8%) and high surface charges(≥88.6%) endure the strain to be easily adhered in oral cavity. The strain BD3900 was tolerant to 100 μg/mL lysozyme(2.0×104 U/mg), indicating the high ability for the strain to survive in oral cavity. Besides, the strain was determined to be with high auto-aggregating ability(15%～20%) as well as co-aggregating abiltity with Streptococcus mutans.in the …
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin
Influence Of Environmental Humidity On Cigarette Smoke Components And Sensory Features, Yan Jin
Food and Machinery
The cut tobacco moisture content, smoke moisture content, tar, nicotine, carbon monoxide and 70 kinds of smoke components of cigarettes with different environmental humidity were measured, and the cigarette feature indexes and quality indexes were evaluated. ① In general, with increasing of the environmental humidity, the contents of mainstream smoke components increased. ② With the increasing of the environmental humidity, the features indexes were overall increased firstly and then decreased, and the maximum value appeared at 50% humidity. In quality characteristics, the total score were increased first and then decreased, the maximum value appeared in 60% humidity, and the comfort …
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Study On Determination Of Rice Protein By Automatic Kjeldahl Apparatus, Guo Yingshi, Cao Xiaoyan, Zou Hangjun, Guo Mingyi, Zhang Wei
Food and Machinery
The method of measuring rice protein with fully automatic Kieldahl azotometer by single-factor experiment and orthogonal experiment was investigated. It defines the best experiment conditions through examining such key factors as sample weight, additive amount of sulfuric acid, digesting temperature and digesting time. The results showed that when the sample weight is 0.40 g, the added amount of sulfuric acid was 12 mL, digested at is 420 ℃ and for 50 min, the experimental effect was the best. The standard deviations of 6 determinations of 5 kinds of rice were 0.050 2～0.101 1, and the recoveries of nitrogen of urea …
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Lc/Ms-Ms For Simultaneous Determination Of 4 Kinds Of Rodenticide Residues In Plant-Origin Food, Chen Hua, Xu Wenyang, Wang Yunhao, Zou Qiao, Li Tao
Food and Machinery
To establish a LC/MS-MS method for determination of 4 kinds of rodenticide residues in plant-origin food, the effects of different mobile phase and purification on the recovery was studied. The grain samples were extracted by acetontrile and then determined by LC/MS-MS, while the samples with fruit or vegetable matrix were purified with PSA+GCB after the extraction. LC/MS-MS was used for determination. The recoveries were all above 70% at spiked levels of 0.002～0.050 mg/kg, and the relative standard deviation of the methods were 4.1%～9.5%. The LOD of warfarin and coumatetralyl were 0.001 mg/kg while the other two reach 0.005 mg/kg which …
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Simultaneous Determination Of Trace Amounts Of I-, Scn-, Clo-4 And Glyphosate In Water By Fia-Ic, Liu Qiulian
Food and Machinery
A method to the determination of Iodide, Thiocyanate, Perchlorate and Glyphosate in drinking water by flow injection on-line preconcentration and Ion chromatography Spectrometry with activated carbon fiber as adsorbent was developed. Using the activated carbon fiber as adsorbent flow injection on-line preconcentration, and by flow injection in the laboratory (FIA)-ion chromatography (IC) combined with technology of adsorption column enrichment of Iodide, Thiocyanate, Perchlorate and Glyphosate were determined. The linear range of the method for trace Iodide, Thiocyanate, Perchlorate and Glyphosate was 0.01～5.00 mg/L, the correlation coefficients were 0.997 9, 0.999 0, 0.998 7 and 0.998 1, and the average recoveries …
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Changes And Control Optimizationof The Nitrite Content In Toona Sinensis In The Pickling Process, Liu Junlei, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
The effects of different pretreatments, NaCl concentration and pickling temperature on nitrite formation in the traditional pickling process of Toona sinensis were studied. Moreover, the change rules of the content of nitrite in the pickling process after adding VC, glucose and ginger respectively were also discussed, and the control conditions were optimized. The results showed that blanching materials with Zn(Ac)2 and EDTA-2Na mixture could greatly reduce the content of nitrite in the product; the higher the NaCl concentration, the later the peak of nitrite occurred and the higher the concentration and the peak value of nitrite; the lower the …
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Study On The Degradation Effect Of Ultrasonic Pesticide Degradation Machine, Gao Honggang, Lou Jinpei
Food and Machinery
One vegetable processing production line was used based on ultrasonic pesticide degradation machine as experimental equipment in this study. By controlling the different ultrasonic power and ultrasonic radiation time parameters, the pesticide degradation effects of organic phosphorus and carbamate remaining on the surface of a small green vegetables with different ultrasonic power and ultrasonic radiation time were analyzed. The results showed that the ultrasonic power for organic phosphorus and carbamate pesticide degradation effect was very obvious. However, when the ultrasonic power reached to a certain degree, the pesticide degradation tend to be changless. The relationship between the ultrasonic irradiation time …
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Design Of An Automatic Hamburg-Making Machine, Wang Tao, Chen Chengjun, Guo Yanbao, Liu Chengcheng
Food and Machinery
In order to reduce the high degree of dependence on human resources in the process of hamburger-making, an automatic hamburger-making machine was designed. The machine consisted of mechanical system and control system. The mechanical system included an oven, an overhead travelling crane system, a meat storage cabinet, a manipulator, a pallet trolley, an assembly line, a hamburger sauce adding mechanism and a vegetable adding mechanism. The control system included a touch screen, a communication system and a PLC (Programmable Logic Controller). The control system could regulate the mechanical system to complete a five-step task, including adding bread, adding meat, adding …
Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang
Design And Test Of The Rub Peeling Machine For Potato, Yang Jiapeng, Wang Qinghui, Yan Shengkun, Yang Zhongqiang
Food and Machinery
To improve the dehulling rate and reduce the damage rate, a peeling machine for potato was designed according to the principle of rubbing. The machine consisted of waterworks, discharge control device, locking device, peeling roller, spiral brush roller and so on. It adopted rubbing of peeling roller and spiral brush roller for potato peeling. The main factors influenced peeling were studied, including rotating speed, time and feeding rate, and a peel test was carried out. The results showed the mass loss rate increased significantly with the increase of rotating speed and time. However, with the increase of feeding rate, the …
Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam, Lu Xuezhong, Liu Yanan, Zhang Debang, Guo Guixia, Li Heng, Ren Guangyue
Effect Of High Humidity Preconditioning On Hot Air Drying And Its Rehydration Of Chinese Yam, Lu Xuezhong, Liu Yanan, Zhang Debang, Guo Guixia, Li Heng, Ren Guangyue
Food and Machinery
The effect of the drying properties on hot air drying by relative humidity control of Chinese yam was studied. The test material was treated with high humidity after the hot air drying, and factors on the drying characteristics and rehydration characteristics were investigated, including the treatment time of humidity, slice thickness, dying temperature, and drying air velocity. The L9(34) orthogonal test was used to get the best drying process parameters on energy consumption. the content of polysaccharide and the color of two kind of yam (prepared by the best drying process parameters on energy consumption and hot air …
Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L., Li Ling, Yan Xuyu
Study On The Optimization Of Ultrasonic Assisted Extraction And Stability Of Pigments Obtained From Leaves Of Ginkgo Biloba L., Li Ling, Yan Xuyu
Food and Machinery
The pigments were obtained from leaves of Ginkgo biloba L. using ultrasound-assisted ethanol extraction method. The main influence factors of pigments extraction were selected from the results of single factor test and optimized by orthogonal experimental design, and its stability to pH, temperature, metal ions and light was studied. The optimum extraction technology was using the ethanol concentration of 95%, with the pH value 6.0, extracted at 60 ℃ for 2 h. Under this condition, the absorbance of pigments was 0.831. The stability results indicated that the pigments was stable in acidic and alkine media, and was stable to Na …
Preparation Of Low Phenylalanine Peptides Mixture From Peanut Protein, Li Zhigang, Guang Cuie, Gan Jianping
Preparation Of Low Phenylalanine Peptides Mixture From Peanut Protein, Li Zhigang, Guang Cuie, Gan Jianping
Food and Machinery
In order to prepare original material for developing low phenylalanine special food, the peanut protein was degraded by Alcalase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimal parameters were found to be hydrolysis temperature 50 ℃, pH 6.5, enzyme/substrate 3 500 U/g and time 5 h, which resulted in a content of free phenylalanine of 28.65 mg/100 mL in hydrolysates. The removal of phenylalanine with 7 g/100 g activated carbon powder was conducted at 35 ℃, pH 3.0 for 2.5 h and the removal …
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes, Gao Mingqi, Gu Liang, Li Mingzhe, Lu Ping, Ji Peng, Feng Xiaomin, Wang Ning, Meng Yang, Tian Haiying, Cui Chun, Hu Shaodong
Effects Of Online Laser Perforation Parameters On Physical And Chemical Indexes Of Fine Cigarettes, Gao Mingqi, Gu Liang, Li Mingzhe, Lu Ping, Ji Peng, Feng Xiaomin, Wang Ning, Meng Yang, Tian Haiying, Cui Chun, Hu Shaodong
Food and Machinery
In order to investigate the effects of online laser perforation parameters on physical and chemical indexes of fine cigarette, the cigarette samples were prepared with different laser perforation positions, different hole numbers and different laser perforation time, and the relationships of the said parameters were also analyzed with cigarette ventilation rate,the consistence of ventilation rate and the deliveries of routine smoke constituents. The results showed that: ① Compared with normal cigarettes, the positions of online laser pulse had little influence on physical and chemical indexes of fine cigarette, the change of physical and chemical indexes of fine cigarettes with different …
Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu
Ability Of Acid And Bile Salt Resistance Of Lactic Acid Bacteria And Its Cholesterol Lowering Effect From Human Origin, Chen Dawei, Gu Ruixia, Lu Maolin, Huang Yujun, Zhang Chenchen, Guan Chengran, Zhang Yulu, Fan Chenyu
Food and Machinery
Lactic acid bacteria (LAB) with ability of acid and bile salt resistance were isolated from the feces of the longevity population in Rugao by using selective medium, artificial gastric juice and bile salt medium, and the ability of cholesterol reducing and manner were studied. The results showed that the survival rate of all isolated 60 strains of LAB in the pH 3.0 artificial gastric juice was more than 30%, the LAB from the middle-aged group, elderly group and longevity group was significantly higher than that in the youth group (P＜0.05); the survival rate of LAB in the 0.3% and 0.5% …
Screening And Safety Evaluation Of Lactic Acid Bacteria Producing Fibrinolytic Enzyme, Yin Mengwen, Zhou Qian, Lei Chan, Hu Xinjie
Screening And Safety Evaluation Of Lactic Acid Bacteria Producing Fibrinolytic Enzyme, Yin Mengwen, Zhou Qian, Lei Chan, Hu Xinjie
Food and Machinery
In this study, 2 strains of Enterococcus faecalis HYD09 and HYN06 isolated from traditional fermented food were used to determine the enzyme activity of fermentation supernatant, and evaluate the basic safety of the strains. The safer strain were tested for gastrointestinal viability; meanwhile, the fermentation supernatant was subjected to protease; the crude enzyme was obtained from the fermentation broth and its activity was measured by Native-Page. The results showed: the enzyme activities of HYD09 and HYN06 fermentation supernatant were 115.3 U/mL and 107.2 U/mL, respectively; HYD09 and HYN06 indole test, nitrate reductase assay, amino acid decarboxylase test hemolysis test were …
Optimal Cultivation Conditions For Streptococcus Salivarius Bd3900 To Express Substances Capable Of Inhibiting Streptococcus Mutans Biofilm Formation, Yu Yanan, Wu Zhengjun, Han Jin
Optimal Cultivation Conditions For Streptococcus Salivarius Bd3900 To Express Substances Capable Of Inhibiting Streptococcus Mutans Biofilm Formation, Yu Yanan, Wu Zhengjun, Han Jin
Food and Machinery
In order to increase the metabolites of the strain BD3900 inhibiting the S. mutans biofilm formation, the inhibition rate of biofilm formation by Streptococcus mutans was used as indexes. The effects of the cultivation time and temperature, the carbon resources, the concentration of sucrose and the inoculum amount were investigated. The results showed that optimal cultivation conditions were composed of a cultivation period of 16 h, a cultivation temperature of 34 ℃, and a sucrose concentration of 1 g/100 mL. Under the optimized cultivation conditions, the inhibitory ability of the strain BD3900 on the formation of S. mutans biofilm was …
Rapid Quantitative Detection Of Trehalose Syrup Component Based On Near Infrared Spectroscopy, Zheng Ruina, Xie Ding, Yang Qianyuan
Rapid Quantitative Detection Of Trehalose Syrup Component Based On Near Infrared Spectroscopy, Zheng Ruina, Xie Ding, Yang Qianyuan
Food and Machinery
A rapid detection method of using the near-infrared spectra（NIRS）to determine the concentration of syrup (trehalose, maltose and glucose ) in producing trehalose by synthase was established. The 65 NIRS samples of trehalose syrup were divided into a calibration set of 48 samples and a prediction set of 17 samples. Calculation results showed that the first derivative and savitzky-golay filter pretreatment is optimal, and the partial least squares (PLS) was more robust and predictive than the principal component regression (PCR) in building model by TQ analyst. Using PLS, 1D and savitzky-golay filter combination pretreatment model could not only reduce the background …
Determination Of Hydrazodicarbonamide In Bread By High Performance Liquid Chromatography In Tandem Atmospheric Pressure Chemical Ionization Source Mass Spectrometry, Zhao Youyou, Hua Jin, Gao Yuanhui, Zhang Qi, Guo Haiqian, Zhang Xinxin, Yang Puchen
Determination Of Hydrazodicarbonamide In Bread By High Performance Liquid Chromatography In Tandem Atmospheric Pressure Chemical Ionization Source Mass Spectrometry, Zhao Youyou, Hua Jin, Gao Yuanhui, Zhang Qi, Guo Haiqian, Zhang Xinxin, Yang Puchen
Food and Machinery
A method of determining the content of hydrazodicarbonamide(HDC) in bread by high performance liquid chromatography in tandem atmospheric pressure chemical ionization source mass spectrometry (HPLC-APCI-MS) was established. Using 80 ℃ water as extractant, N-hexane extraction was used to remove sample impurities. And then the samples purified were separated by using Xbridge BEH Prep OBD Amide column. The gradient elution was performed by using wateracetonitrile (37) (v/v), with the flow velocity 0.6 mL/min. The ionization were achieved by using APCI source positive ion mode with MRM scan mode. The internal standard calibration curves were used for quantitative. The method of adding-recovery …
Measurement Uncertainty Of 3 Alkaloids In Soup Flavor Seasoning By Lc-Ms/Ms, Ma Lixing, Lu Xu, Chen Richun
Measurement Uncertainty Of 3 Alkaloids In Soup Flavor Seasoning By Lc-Ms/Ms, Ma Lixing, Lu Xu, Chen Richun
Food and Machinery
In order to properly improve the integrity and reliability of the results, the LC-MS/MS method was used to determine the discrepancy of the detection results of papaverine, narcotine, thebaine in soup flavor seasoning powder. This paper based on “DB 31/2010—2012 of local standards for food safety, the Determination of Papaverine, Morphine, Narcotine, Codeine and Thebaine in Hot Pot Food by Liquid Chromatography-Tandem Mass Spectrometry”, analyzed the residue results of papaverine, narcotine, thebaine in soup flavor seasoning powder and the sources of the uncertainty of measurement. It also synthesized the total uncertainty. The results showed that the synthesis of relative standard …
Regional Discrimination Of Three Kinds Of Tea By Isotope Ratio Analysis, Zhang Jianhui, Wang Xiali, Hu Yonghui, Fang Xuanqi, Dai Xuan, Zhang Li, Liu Lansong
Regional Discrimination Of Three Kinds Of Tea By Isotope Ratio Analysis, Zhang Jianhui, Wang Xiali, Hu Yonghui, Fang Xuanqi, Dai Xuan, Zhang Li, Liu Lansong
Food and Machinery
The isotope ratio of five kinds of heavy metal elements in tea samples from different areas was measured, and the variance, cluster and discriminant analyses were undertaken using SAS (statistical analysis system) software. The results showed that 206Pb/207Pb, 66Zn/67Zn, 68Zn/67Zn, 114Cd/110Cd, 112Cd/110Cd, 26Mg/25Mg 6 indexes existed significant differences in the three regions (99% significant level). The cluster analysis results of the six indexes showed that the clustering accuracy of samples form three regions as Guzhang (78.26%), Shimen (94.44%) and Anhua (92.10%). The …
Legislative Defects And Perfection Offood Safety Crime For Food Operators, Han Jin, Yang Tongtong, Han Ying
Legislative Defects And Perfection Offood Safety Crime For Food Operators, Han Jin, Yang Tongtong, Han Ying
Food and Machinery
Operators of food safety crime is the main target of the current field of food safety criminal legislation. From a legal perspective, the relevant provisions did not fully reflect the reality that food safety crime is becoming popular, and the harm to public safety is getting serious. Which has a series defects, such as narrowing the subjects, lighting sectencing, and too rigid fine punishment, etc. As the operators’ food safety crime has evolved into a endangering public safety crime, it is necessity to take measures, such as expansion of the food safety criminal regulation scope, more strict punishment, and adopt …
Study On Temperature And Humidity Control Ability Of Heating Type Heat Pump Drying System, Wu Yaosen, Gong Li, Liu Qinghua, Liu Jun, Long Chengshu
Study On Temperature And Humidity Control Ability Of Heating Type Heat Pump Drying System, Wu Yaosen, Gong Li, Liu Qinghua, Liu Jun, Long Chengshu
Food and Machinery
In this paper, the heat and moisture balance of heating type heat pump drying system (HHPDS) is analyzed from the point of view of air conditioning. The ability that to effectively control the drying temperature and humidity is defined as the control capability. The relationship between the control capability and the drying temperature and humidity, the temperature and humidity of the environment and the amount of material is explained based on the principle of heat pump. Through the qualitative analysis of the influence of various factors, the conditions of determining the control ability of the HHPDS were obtained and it …
Design Of Semi-Automatic Pellet Racking Machine, Zhang Yaling, Zhu Wangchun, Cheng Hao
Design Of Semi-Automatic Pellet Racking Machine, Zhang Yaling, Zhu Wangchun, Cheng Hao
Food and Machinery
Aiming at overcoming the shortcomings of the existing material dispensing technology, a semi-automatic pellet racking machine was designed, which multiply controlled the entire packaging process by the controlling system. Combining the bilateral asymmetric oscillating structure with the conveyor belt powered by the stepper motor, the racking machine distributed the pellets apart by taking two steps. The infrared count structure and aggregate silo were used to make the pellets discharged in accordance with a certain number of packaging, while the total number of pellets and the number of times were recorded. The device was concise, ingenious and could ensure the accuracy …
Design Of 3d Sugar Painting Creative Product Printing Based On Fdm, Yang Jianwei, Hu Yanan, Wang Yi, Zhang Hongxing
Design Of 3d Sugar Painting Creative Product Printing Based On Fdm, Yang Jianwei, Hu Yanan, Wang Yi, Zhang Hongxing
Food and Machinery
The 3D sugar painting printer based on FDM technology was designed. It included the mechanical mechanism, control system and HMI interface. The mechanical mechanism consisted of the feeding mixing device and the Core XY axis linkage system. The feed mixing mechanism could accurately feed and stir the raw materials. The control system was based on CPU1214C, controlling the system motion, temperature, and stirring feeding. Siemens OP73/Micro touch screen was used to install WinCC Flexible as development platform, helping to realize human-computer interaction. This equipment could be used to print out any complex structure and delicious 3D sugar painting.
Preparation And Antimicrobial Activities Of Spi/Clove Oil Microcapsule Films, Dong Zeng, Cao Wengen, Wang Haichao, Jia Guiqi, Zhang Xingtao, Gao Guizhen
Preparation And Antimicrobial Activities Of Spi/Clove Oil Microcapsule Films, Dong Zeng, Cao Wengen, Wang Haichao, Jia Guiqi, Zhang Xingtao, Gao Guizhen
Food and Machinery
Clove oil was loaded into β-Cyclodextrin (β-CD) using the saturated aqueous solution method. Antibacterial film was prepared by adding the microcapsule into Soy Protein Isolate (SPI) film, microcapsule embedding ratio, the mechanical properties of films and the bacteriostatic action to Bacillus subtilis and Escherichia coli were determined. The results showed that the embedding ratio was （67.42±3.82）%; the effect of bacteriostatic action to Bacillus subtilis and Escherichia coli of film adding more microcapsule was better，but the mechanical properties were not very well.
Expression Of Recombinant Antifreeze Peptide In Lactococcus Lactis And Its Antifreeze Activity, Zhang Li, Huang Xinyang, Ma Tianyi, Wu Jinhong, Wang Shaoyun, Wang Zhengwu
Expression Of Recombinant Antifreeze Peptide In Lactococcus Lactis And Its Antifreeze Activity, Zhang Li, Huang Xinyang, Ma Tianyi, Wu Jinhong, Wang Shaoyun, Wang Zhengwu
Food and Machinery
In order to optimize the expression of antifreeze protein SF-P, using Nisin as the inducer to induced the expression of recombinant Lactococcus lactis. The expression conditions of induction time, induced pH, induced temperature and inducer Nisin concentration were optimized. The optimal expression conditions were determined by SDS-PAGE and Western blot. Furthermore, the physiological characteristics of recombinant bacteria under freezing stress were investigated by comparing the growth status, the acid production of bacteria and the changes of sodium and potassium contents before and after freezing stress. The results showed that the optimal expression conditions were determined: pH of 7.0, Nisin concentration …
Effect Of Extraction Process On Quality And Volatile Flavor Components Of Oil From Macadamia Nuts, Shuai Xixiang, Du Liqing, Zhang Ming, Tu Xinghao
Effect Of Extraction Process On Quality And Volatile Flavor Components Of Oil From Macadamia Nuts, Shuai Xixiang, Du Liqing, Zhang Ming, Tu Xinghao
Food and Machinery
The effects of two extraction methods (pressing extraction, aqueous extraction) on the quality and volatile flavor compounds from macadamia nuts oil were investigated. The investigation focused on the composition of triglyceride, sterol, fatty acid and volatile flavor components, as well as the contents of tocopherols and mineral elements in macadamia nuts oil. For the fatty acid composition, triglyceride composition, and contents of tocopherols, the results showed that there were not significantly variations in pressing extracted oil and aqueous extracted oil. Fatty acid composition analysis results illustrated that the main fatty acid consisted of oleic acid, palm acid and palmitic acid, …
Optimization Of Extraction Technology Of Protein From Momordica Charantia Residue And Its Inhibitory Effect On Proliferation Of K562 Cells In Vitro, Li Meijuan, Hao Jinghao, Ma Tiantian, Shi Guoqing, Zhang Xinwu, Huang Jihong
Optimization Of Extraction Technology Of Protein From Momordica Charantia Residue And Its Inhibitory Effect On Proliferation Of K562 Cells In Vitro, Li Meijuan, Hao Jinghao, Ma Tiantian, Shi Guoqing, Zhang Xinwu, Huang Jihong
Food and Machinery
Single factor combined with uniform design were used to optimized the extraction process of protein from Momordica charantia residue by salt dissolving method, and the inhibitory activity in vitroon K562 cell proliferation of crude extract was determined by MTT assay. The test results showed that the optimal conditions were as followed: salt concentration of 0.25 mol/L, time 3.59 h, pH=9, ratio of liquid-material 10.36︰1 (mL/g) and the temperature of 25 ℃, extracting twice. Under this condition, the actual extraction rate was 9.28%. In the range of experimental concentration, the crude protein from Momordica charantia residue had a significant inhibitory effect …
Effect Of Different Extraction Methods On The Properties And Biological Activity Of Polysaccharides From Radix Glehniae, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Su Lei, Pan Mengshu, Sun Shuaishuai, Wu Lanfang, Zheng Yuguang
Effect Of Different Extraction Methods On The Properties And Biological Activity Of Polysaccharides From Radix Glehniae, Jing Yongshuai, Zhang Danshen, Zhang Ruijuan, Su Lei, Pan Mengshu, Sun Shuaishuai, Wu Lanfang, Zheng Yuguang
Food and Machinery
The polysaccharides were extracted from Radix Glehniae, by using hot water extraction, ultrasonic extraction, microwave extraction, lye extraction, acid extraction and cellulase extraction, and the corresponding polysaccharide was GLP-W, GLP-U, GLP-M, GLP-L, GLP-A and GLP-E. The extraction rate, soluble sugar content, viscosity, structural characteristics, solid morphology, antioxidant activity and hypoglycemic activity of each polysaccharide were measured. The results showed: the extraction rates of polysacchar-ides were GLP-A(39.62%)＞GLP-E(38.33%)＞GLP-L(24.80%)＞GLP-W(23.93%)＞GLP-M(18.92%)＞GLP-U(12.68%); The viscosity of the polysaccharide solution by different extraction methods were increased with the increase of polysaccharide solution concentration, and at the same concentration, GLP-L had the largest viscosity. The content of soluble sugar …