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Articles 3481 - 3510 of 4816
Full-Text Articles in Food Biotechnology
Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong
Research Progresses Of Intervention Strategies For Reducing Vibrio Parahaemolyticus In Seafood, Quan Qinguo, Mo Rijian, Tan Li, Yan Xiemin, Su Tiantian, Zhou Chunxia, Hong Pengzhi, Li Chengyong
Food and Machinery
Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related technology …
The Strengthening Of Faint-Scent Cigarettes Style Characteristic, Yin Fei, Yu Jingyang, Zhang Xiaoming
The Strengthening Of Faint-Scent Cigarettes Style Characteristic, Yin Fei, Yu Jingyang, Zhang Xiaoming
Food and Machinery
In this paper, the brand of faint-scent cigarette was as the object. Firstly, the blank, cigarette added fragrances and end product cigarette were conducted sensory evaluation, respectively. The results showed that the cigarette added fragrances has a significantly increase in all aspects, approaching the end product cigarette. However, there is some defectiveness in faint-scent, potpourri and sweet and sour properties. Secondly, the analysis of volatile compounds of tobaccos from added fragrances and end product cigarettes were analyzed by GC-MS. And the results showed that 27 compositions were not detected in cigarettes added fragrances and most of these ingredients have floral …
Simultaneous Determination Of The Content Of The Different Mercury Speciation In Aquatic Products By Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry Coupled With Ultrasonic-Assisted Extraction, Qiao Qing, He Bingbing, Wang Xiangjun, Li Chen, Liu Junhong
Simultaneous Determination Of The Content Of The Different Mercury Speciation In Aquatic Products By Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry Coupled With Ultrasonic-Assisted Extraction, Qiao Qing, He Bingbing, Wang Xiangjun, Li Chen, Liu Junhong
Food and Machinery
Ultrasonic assisted extraction coupled with high performance liquid chromatography-inductively coupled plasma mass spectrometry was developed for the determination of mercury speciation in aquatic products. Using ultrasonic assisted extraction for sample in HCl + L- cysteine system, with 10 mmol/L ammonium acetate +0.10% L- cysteine buffer and methanol (982) system consisting of mobile phase, and detected the content of inorganic mercury and methyl mercury and ethyl mercury by high performance liquid chromatography- inductively coupled plasma mass spectrometry. The detection limits (3S/N) of inorganic mercury, methyl mercury and ethyl mercury were 0.18, 0.09, 0.15 ng/mL, respectively. The correlation coefficient (R) of the …
Finite Element Analysis And Cutting Method Of Apple Cutting Tool, Wu Xiaohua, Zhang Shuhui, Chen Janjun, Tan Zuojun
Finite Element Analysis And Cutting Method Of Apple Cutting Tool, Wu Xiaohua, Zhang Shuhui, Chen Janjun, Tan Zuojun
Food and Machinery
The different cutting methods can directly affect the quality of fruits and vegetables in cutting fruit and vegetable. The Elastic Modulus of the Fuji apples were measured by the compression experiment, and the physical model of the pulp was established. In this study, the finite element model of simulated cutting apple was established by Ansys-Workbench, and the maximum elastic strain and the maximum shear stress were also analyzed under different tool shape, wedge angle, and material, and the cutting speed. It was determined that the shape of the tool suitable for apple cutting was rectangular, the wedge angle is 11°～15°and …
The Study On Dried-Nuts Point Stick Mechanism, Huang Jusheng, Liu Junan, Tang Huanqing
The Study On Dried-Nuts Point Stick Mechanism, Huang Jusheng, Liu Junan, Tang Huanqing
Food and Machinery
Dried-nuts point stick machine is composed of multi-free degree movement mechanisms, including the X, Y, and Z linear motion one, the arm pitching motion one, the matrix point stick one and the objective table rotation motion one. This structure was designed for dried-nuts adhesion to the surface of the various shape cakes with multi-angle. The matrix point stick mechanism (its key components) designed to be a 3×3 matrix point stick plate structure, and nine point stick heads with running independently were installed in a point stick disc in the matrix way, with the point stick function of multiple points meanwhile. …
Extraction Of Polysaccharide From Germinated Brown Rice By Aqueous Two-Phase System And Research Of Its Antioxidant Activity, Liu Xiaofei, Wang Xin, Meng Qinghong, Zhang Yu, Gong Lili, Ma Yongqiang, Lu Shuwen
Extraction Of Polysaccharide From Germinated Brown Rice By Aqueous Two-Phase System And Research Of Its Antioxidant Activity, Liu Xiaofei, Wang Xin, Meng Qinghong, Zhang Yu, Gong Lili, Ma Yongqiang, Lu Shuwen
Food and Machinery
The polysaccharide was extracted by the ultrasonic-assisted aqueous two-phase technology from germinated brown rice. The phase separation ability of different in PEG/(NH4)2SO4 system was studied according to the polysaccharide yield. The yield of polysaccharide substance of germinated brown rice was determined by orthogonal experiment. The optimum process conditions were determined. Results were showed as follows: the mass fraction of PEG6000 was 15.7%, the mass fraction of ammonium sulfate was 14.8% and extraction time was 40 min. The yield of polysaccharide substance from germinated brown rice was 81.07% in the optimum conditions. Morever, the anti-oxidation of …
Analysis Of Essential Oil Extracted By Subcritical Fluid Extraction From Honeyorange Peel And Preparation Of Microemulsion, Zhan Shaoying, He Jingren, Chang Lingping, Sui Lushan, Yang Ning, He Yi, Jin Weiping
Analysis Of Essential Oil Extracted By Subcritical Fluid Extraction From Honeyorange Peel And Preparation Of Microemulsion, Zhan Shaoying, He Jingren, Chang Lingping, Sui Lushan, Yang Ning, He Yi, Jin Weiping
Food and Machinery
The essential oils of Yichang honeyorange peel were extracted by subcritical fluid extraction, and the headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) method was applied to analysis the volatile components and fatty acids. O/W-type essential oil microemulsion was prepared by using SE-15 as emulsifier to determine the optimum amount of emulsifier, optimum ratio of oil-to-water and optimum homogenization condition of emulsifier for stable microemulsion. The results showed that the yield of essential oil was 1% by subcritical fluid extraction. And the volatile components in essential oil were mainly composed of hydrocarbons compounds and acid compounds, accounting for 58.68% …
Inhibitory Effects Of L-Theanine On Α-Amylase And Trypsin, Yuan Dongyin, Long Jun, Gong Zhihua, Lin Ling, Zhou Yang, Peng Yingqi, Xiao Wenjun
Inhibitory Effects Of L-Theanine On Α-Amylase And Trypsin, Yuan Dongyin, Long Jun, Gong Zhihua, Lin Ling, Zhou Yang, Peng Yingqi, Xiao Wenjun
Food and Machinery
The inhibitory effects of L-theanine on the activities of α-amylase and trypsin were studied by establishing the best reaction system and adopting research method on graph in order to provide reference for the deep development of L-theanine. The results showed that the inhibitory effects of L-theanine on both enzyme activities were positively associated with its concentration. IC50 (26.078 mg/mL) of L-theanine on the activities of α-amylase was achieved by prewarming enzyme at a concentration of 0.018 mg/mL in the presence of L-theanine at 37 ℃ for 5 min before addition of 1% starch and allowing reaction to proceed for …
Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan
Analysis Of Glycosylated Casein In Whole Milk Powder, Sun Jingli, Li Linqiang, Zhu Lili, Tang Lu, Wu Yuan
Food and Machinery
This study investigated glycosylated casein in whole milk powder and explored its enzymatic property. The casein extraction weight percentage were determined by different pH, different acids, and different methods. The casein was analyzed by SDS-PAGE electrophoresis, and the glycosylated casein were identified via the method of periodate-schiff alkali dyeing and the experiment of morse. The casein was hydrolyzed by papain and the amino acid content was determined accordingly. Results: The percentage of casein extracted under pH 4.6 was significantly higher than that of other groups (P<0.05). The weight percentage of casein extracted from acetic acid (pH 3.58) was (4045±0.66)%, which was significantly higher than that of other groups (P<0.05). The percentage (46.13±0.46)% of casein extracted by tannic acid was significantly higher than that of other methods (P<0.05). The results of casein SDS-PAGE electrophoresis both showed the same 3 bands either different acids or different methods on casein extraction, and their molecular weights were 34, 24, and 60 ku, respectively, and the 34 and 24 ku were glycosylated casein by the method of periodate-schiff alkali dyeing. The results of morse experiment showed that milk powder casein exist glycosylated casein. The content of free amino acid from whole milk powder was significantly higher than that from fresh milk after papain hydrolysis (P<0.05). Whole milk powder has glycosylated casein, their molecular weights are 34 and 24 ku respectively, which are easy to hydrolysis.
Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong
Thermal Behavior And Decomposition Kinetics Of Nerol-Β-D-Glycoside, Lei Sheng, Zhao Yingliang, Yang Qianxu, Xia Jianjun, Ding Meiyu, Yang Xihong, Xie Wancui, Zhang Tiandong
Food and Machinery
Thermal decomposition was studied by DTA/SDTG to indicate the thermal degradation mechanism of a natural identifical flavor precursor of nerol-β-D-glucopyranoside. The heating rate was adapted of 5, 10, and 15 ℃/min in the temperature range from 30 to 500 ℃. The parameters were obtained by Friedman method and Ozawa-Flynn-Wall method. The TG-DTG curves showed that with the increase of heating rate, the thermal degradation temperature was mainly determined by the heating rate B. Initial temperature of mass reduction was T0=1.102 3B+199.4, and that at the maximum rate was Tp=2.102 3B+251.9. However, the final temperature of mass …
Screening And Identification Of Resistant Lactobacillus In Traditional Pickles, Liu Siyu, Xiao Jing, Suo Huayi
Screening And Identification Of Resistant Lactobacillus In Traditional Pickles, Liu Siyu, Xiao Jing, Suo Huayi
Food and Machinery
40 strains of actic acid bacteria isolated by traditional pickled cabbage were regarded as the object. Through the tests of acid resistance, anti gastric juice and bile salt resistance, actic acid bacteria with good resistance in traditional pickles were determined, using 16S rDNA sequence and phylogenetic tree to analyze the genus relationship of good resistance of lactic acid bacteria. The experimental results showed that MFR-28 and MFR-30 facing to artificial gastric juice and bile salt had a strong tolerance in 40 strains of actic acid bacteria, and survival rates in the artificial gastric juice were 85.21% and 90.47% respectively, and …
Isolation, Screening And Identification Of An Ethanol-Producing Bacterium, Chen Mengjuan, Zhou Hongli, Jiang Liwen, Deng Qingqing, Zhu Yunyi
Isolation, Screening And Identification Of An Ethanol-Producing Bacterium, Chen Mengjuan, Zhou Hongli, Jiang Liwen, Deng Qingqing, Zhu Yunyi
Food and Machinery
From four kinds of Vitis davidii, widely planted in Hunan Province, an ethanol-producing bacterium named MUY3 was obtained from the surface of the rice grape by separation screening and identification. Its physiological and biochemical characteristics were investigated, including the cultivation of growth curve, assimilation test, methyl red test and high osmotic pressure test. Moreover, its 16S rDNA sequence was analyzed, and the phylogenetic tree analysis were used to identify this bacterium. The results showed that MUY3 was close to Enterobacter xiangfangensis and the similarity was 100%. Therefore, the strain was identified as Enterobacter xiangfangensis 10-17.
Thermal Process Pattern And Numerical Simulation Of Fen Liquor Fermentation In Underground Vats, Han Ying, Chen Jianxin
Thermal Process Pattern And Numerical Simulation Of Fen Liquor Fermentation In Underground Vats, Han Ying, Chen Jianxin
Food and Machinery
In order to understand the characteristics and mechanism of the thermal process of liquor fermentation system, which have great significance to the temperature control of the fermentation process and the mechanization of the fermentation system. The temperature distribution of fermented grains and the soil surrounding the cylinder are compared in different seasons. The process of biological heat generation and diffusion during the Fen liquor fermentation was confirmed. The temperature variation characteristics of fermented grains and heat conduction is the main mode of heat transfer in fermentation is determined. The important influence of temperature on the thermal process of fermentation is …
Contrastive Analysis Of Volatile Compounds From Fresh Adlay Seeds And Those With Off-Flavor, Yang Zhongquan, Kan Jianquan, Chen Guangjing, Xia Ji
Contrastive Analysis Of Volatile Compounds From Fresh Adlay Seeds And Those With Off-Flavor, Yang Zhongquan, Kan Jianquan, Chen Guangjing, Xia Ji
Food and Machinery
Headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of the fresh adlay seeds and those with off-flavor. The results showed: more than 85 of volatile compounds which belonged to distinct chemical families were analyzed. A total of 47 compounds in fresh adlay seeds were identified (including 12 alcohols, 11 aldehydes and ketones and 22 hydrocarbons), the major volatile components in fresh adlay seeds were (+)-Limonene, benzene, 2-pentyl furan, hexanal, 1-nonanal, n-octanal, 2-heptanone, 1-pentanol, 1-hexanol, 1-octen-3-ol and linalool; While, there were 58 compounds in adlay seeds with off-flavor (including 17 hydrocarbons, 8 …
Optimization Of Enzymatic Hydrolysis Process And Analysis Of Structural Properties On Bovine Bone Crude Collagen, Liu Lili, Li Dan, Yang Chenliu, Meng Yuanyuan, Dai Xiaoning
Optimization Of Enzymatic Hydrolysis Process And Analysis Of Structural Properties On Bovine Bone Crude Collagen, Liu Lili, Li Dan, Yang Chenliu, Meng Yuanyuan, Dai Xiaoning
Food and Machinery
In this work, the enzymatic hydrolysis of bovine bone collagen was studied by pre-purified bone-specific collagenase (BSC). As evaluated in terms of degree of hydrolysis. The enzymatic hydrolysis process was studied through single factor and quadratic general rotary unitized design experiments. The results showed that the optimum hydrolysis conditions were as follows: reaction temperature 46 ℃, the amount of bovine bone collagen 5.14 g/100 mL, the amount of BSC enzyme 0.42 g/100 mL, reaction time 6 h, pH 6.5. Under these conditions, the degree of hydrolysis value was 34.98%. The structural properties of bovine bone collagen and its hydrolysate were …
Comparison On Anti-Microbial Activities Of Six Kinds Of Teas Processed By The Same Raw Materials, Peng Yingqi, Long Jun, Lin Ling, Gong Zhihua, Yuan Dongyin, Zhou Yang, Xiao Wenjun
Comparison On Anti-Microbial Activities Of Six Kinds Of Teas Processed By The Same Raw Materials, Peng Yingqi, Long Jun, Lin Ling, Gong Zhihua, Yuan Dongyin, Zhou Yang, Xiao Wenjun
Food and Machinery
In order to study the anti-microbial effect of the six kinds of tea under the same processing raw materials, the spring tea fresh leaves of C.sinensis cv.Bixiangzao were processed into fixation of fresh leaves, green, yellow, dark, white, oolong, and black tea. The anti-microbial activity against Staphylococcus aureus (S. aureus), Escherichia coli (B. subtilis), Escherichia coli（E. coli）, Aspergillus niger,（A. niger）, Saccharomyces cerevisiae (S. cerevisiae) of 7 samples were determinded by the Oxford cup method. The Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of 7 samples were determined by the method of two times dilution using the microplate of …
Growth And Distribution Of Microorganisms In The Production Of Green Bean Sprouts And Evaluation Of Disinfectant Treatment, Luo Xin, Fu Liang, Ha Otianyao, Fang Liangyue
Growth And Distribution Of Microorganisms In The Production Of Green Bean Sprouts And Evaluation Of Disinfectant Treatment, Luo Xin, Fu Liang, Ha Otianyao, Fang Liangyue
Food and Machinery
The distribution of microbes in the process of green bean sprouts, and the treatment and effect of the two different types disinfectants were studied. The results showed that the total amount of microorganisms in the mung beans sprouts was 5.8 × 107 CFU/g, and the microbial species were mainly Klebsiella, Acinetobacter, Enterobacter and Pseudomonas. The total amount of microorganisms in the mung bean sprouts was decreased to 1.0 × 105 CFU/g when the effective chlorine concentration was 1 000～3 000 mg/L NaClO, while the model control group decreased to 1.0 × 103 CFU/g. The effect of Ag …
Study On Detection Method For Ochratoxin A Based On Gold Nanoparticle And Aptamer, Lu Lei, Zhao Yangyang, Liu Renjie, Jin Yongdong, Guo Zhijun
Study On Detection Method For Ochratoxin A Based On Gold Nanoparticle And Aptamer, Lu Lei, Zhao Yangyang, Liu Renjie, Jin Yongdong, Guo Zhijun
Food and Machinery
A high sensitivity fluorescence detection method for ochratoxin A (OTA) based on OTA aptamers and gold nanoparticle (AuNPs) was established, which employed OTA aptamers as recognition element and AuNPs to quench the fluorescence emission from fluorescein. The results indicated that the detection limit is 10 nmol/L and a linear relationship between the fluorescent intensity ratio and the logarithm of OTA concentration was plotted in the range of 25～1 000 nmol/L (R2=0.991). The detection method showed high feasibility and reliability. Compared with traditional method, this method greatly improved the detection efficiency and provided technical support for more effective identification …
Uncertainty Analysis Of Determination Of Chloramphenicol Residue In Shrimp By Uplc-Ms/Ms Method, Li Tao, Zhou Yanhua, Yang Tao, Sun Guifang
Uncertainty Analysis Of Determination Of Chloramphenicol Residue In Shrimp By Uplc-Ms/Ms Method, Li Tao, Zhou Yanhua, Yang Tao, Sun Guifang
Food and Machinery
In this paper, the Fapas ability was used to verify the chloramphenicol residues in shrimp meat by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the uncertainty was evaluated. Uncertainty was given. First, a mathematical model for determining the uncertainty of chloramphenicol residues in shrimp was established, and then the source of uncertainty was analyzed. The uncertainty of the uncertainty was 0146 2 μg/kg (k = 2) when the chloramphenicol residues in the shrimp were 0.820 8 μg/ kg, and the results were in accordance with the Fapas ability test. Specify the scope. The results showed that the UPLC-MS / …
Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu
Design And Simulation Analysis For Double Globoidal Cam-Type Stepping Drive Manipulator, Ge Zhenghao, Shen Jiaojuan, Si Xianyong, Han Xiaoyu
Food and Machinery
Based on the theory of globoidal cam mechanism, the double globoidal cam-type stepping-driven manipulator is designed to realize the step-by-step movement of the actuator output “lifting, forward, falling, retreating”. According to the target rotation of the robot output, design the motion cycle diagram. Finally, the kinematic simulation analysis based on ADAMS, the displacement of the actuator, the velocity, the acceleration curve and the curve of the collision force and the collision torque were analyzed by using Creo3.0 to build the digital prototype of the double globoidal cam-type stepping-driven manipulator . To verify the correctness of the design results.
Design Of Control System For Multi-Functional Tea Packaging Machine Based On Tia Portal, Feng Huiping, Hu Yanan, Yan Chenyu, Li Minghui
Design Of Control System For Multi-Functional Tea Packaging Machine Based On Tia Portal, Feng Huiping, Hu Yanan, Yan Chenyu, Li Minghui
Food and Machinery
The multi-functional tea packing machine has the problems of poor packing, appearance folding and material burning and so on. The control system of tea packaging machine based on SIEMENS S7-1200 CPU and TIA Portal is developed. A seal temperature control system of multi-function packaging machine based on Fuzzy-PID control algorithm is designed. Firstly, the working principle, hardware selection and communication network configuration of multi-functional tea packing machine are introduced. Secondly, complete the hardware configuration of the packaging machine control system in the TIA Portal V13 environment and Fuzzy- PID control algorithm is implemented based on OPC technology. Finally, the man-machine …
Optimization On Key Parameters Of Tobacco Flexible Winnowing Machine, Kang Jinling, Wei Xiaoling, Wang Jiansheng, Xie Liujing, Tang Lintao, Huang Wenzhen
Optimization On Key Parameters Of Tobacco Flexible Winnowing Machine, Kang Jinling, Wei Xiaoling, Wang Jiansheng, Xie Liujing, Tang Lintao, Huang Wenzhen
Food and Machinery
Optimized the key technical parameters of the flexible winnowing machine, to improve the sign out rate and the product purity. By the significant analysis on the main process parameters of equipment, determined the main parameters which influence the whole factor test, and the application of response surface method was used to find the best control model. And applied the model to the actual production after validation, to determine the best parameter combination. Results: Among the three main parameters of flexible winnowing machine technology, for the wind speed, throttle opening and the frequency of needle roller, the wind speed and the …
Food Packaging Defect Segmentation Based Opencv Method, Yang Yang, Xiang Huiyu, Leng Chongjie, Xue Zhen
Food Packaging Defect Segmentation Based Opencv Method, Yang Yang, Xiang Huiyu, Leng Chongjie, Xue Zhen
Food and Machinery
Assembly line detection more depend on the machine vision technology, and image segmentation is the key step in the detection. To solve the problem of slow speed and low accuracy of defects segmentation methods to the surface defects of food packing, proposed a segmenting method based on image difference and mathematical morphology in OpenCV. Firstly, compute the template image of the target image and filter them by a low pass filter. Secondly, differential operation is happened on the two pretreated images to obtain the differential image. Finally, using morphological opening operation to remove the noise on the difference image and …
Study Onpackaging Design Of Modern Liquor Based On Characteristics Of Regional Culture, Wu Bin
Study Onpackaging Design Of Modern Liquor Based On Characteristics Of Regional Culture, Wu Bin
Food and Machinery
On the questions of unclear orientation of present liquor packaging design, and the phenomenon of brand characteristics weakened,this paper discussing the relationship between the regionality of liquor , characteristics of regional culture, and location of liquor packaging design. An idea of design development was proposed on the fusion of liquor packaging design with the regional culture.
Stimulation And Theoretical Analysis Of Heat Transfer During The Freezing Process Simulation Of Beef, Tang Wan, Wang Jinfeng, Li Wenjun, Xie Jing
Stimulation And Theoretical Analysis Of Heat Transfer During The Freezing Process Simulation Of Beef, Tang Wan, Wang Jinfeng, Li Wenjun, Xie Jing
Food and Machinery
Freezing is recognized as one of the important technology in food preservation. Considering the change of physical characteristics in beef under the process of the freezing, the equivalent heat capacity method was utilized to process latent heat in phase change, and then the computational fluid dynamics (CFD) numerical simulation technology was applied to simulate the freezing process and establish the differential equations of three dimensional food freezing process. Through the numerical simulation of freezing time, the error between each experimental measuring point (T1, T2, T3, T4 and T5) value and simulation calculation of freezing time were detected to be 5.45%, …
Study On Inhibition Kinetics Of Peroxidase From Lonicera Japonica Thunb, Luo Lei, Dong Jinlong, Zhu Wenxue, Xue Yihan
Study On Inhibition Kinetics Of Peroxidase From Lonicera Japonica Thunb, Luo Lei, Dong Jinlong, Zhu Wenxue, Xue Yihan
Food and Machinery
In order to purify honeysuckle peroxides and study the enzymatic properties and inhibition kinetics,DEAE cellulose DE-52 ion exchange chromatography was used for purification of peroxidase from Lonicera Japonica Thunb prepared preliminarily by three-phase partitioning. Two kinds of peroxidase, HSPⅠ（honeysuckle peroxidaseⅠ）and HSPⅡ（honeysuckle peroxidaseⅡ）, were purified,the specific activity were 3 312.3 U/mg and 564.8 U/mg respectively. The double substrate enzymatic reaction type was PingPong reaction analyzed by the reaction kinetics. Citric acid, Sodium metabisulfite showed irreversible inhibition to Lonicera Japonica Thunb peroxidase, L-cysteine showed reversible inhibition, and L-cysteine was a competitive inhibitor that the inhibition constant KI was 0.053 mmol/L.
Effect Of Uv-C Treatment On Quality Of Blueberries Fruit In Low-Temperature Storage, Zhang Juhua, Li Gaoyang, Wang Wei, Lin Shuhua, Liu Wei, Tan Huan
Effect Of Uv-C Treatment On Quality Of Blueberries Fruit In Low-Temperature Storage, Zhang Juhua, Li Gaoyang, Wang Wei, Lin Shuhua, Liu Wei, Tan Huan
Food and Machinery
In order to develop green preservation technology of blueberry, Southern highbush blueberries were treated by using different doses of UV-C (1.0, 2.0, 4.0 kJ/m2), and storaged at (4±0.5) ℃, changes of the quality were measured every 7 d during storage period, control samples was untreated. The results showed that UV-C treatment had better effect on improving the storage quality of blueberry, and 2 kJ/m2 treatment was the best on preservation effect of blueberry, which can effectively inhibit weight loss and rotting of postharvest blueberry; when storaged for 35 days and compared to the control group, the weight …
Effects Of Hypobaric And Refrigerated Preservation On Postharvest Quality Of Mango Fruit, Xie Jianhua, Ｗen Jianling, Zheng Junfeng, Guo Qiaoling, Pang Jie
Effects Of Hypobaric And Refrigerated Preservation On Postharvest Quality Of Mango Fruit, Xie Jianhua, Ｗen Jianling, Zheng Junfeng, Guo Qiaoling, Pang Jie
Food and Machinery
The effect of different hypobaric conditions on the storage quality of postharvest mangos with Tainong No. 1 is studied in this paper. The results showed that the hypobaric and refrigerated preservation technology could effectively slow down the reduction of titratable acid, VC and soluble solids content of the fruit, keep the hardness of mango, inhibit the yellowing of mango and the increasing of membrane permeability. The preservation effect of 3 kinds of pressure by comparison showed that the storage quality of mango under the 10 kPa and the 20 kPa was better than under the 30 kPa, the mango …
Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes, Li Chong, Ma Chengjin, Yu Ji, Zou Haiying, Peng Zhenzhen
Prediction Model For The Shelf-Life Of Ponkan Fruit Wine Based On Sensory And Physic-Chemical Indexes, Li Chong, Ma Chengjin, Yu Ji, Zou Haiying, Peng Zhenzhen
Food and Machinery
According to the analysis of sensory, physic-chemical characteristics(VFA) and microbiological characteristics (total bacterial) for Ponkan fruit wine, using Weibull Hazard Analysis(WHA)，chemical reaction kinetic model and Arrhenius equation, the shelf-life prediction models were established under two different kinds of indexes, respectively. The results showed that the shelf-life end point under different storage temperature of 25,30,35 and 40 ℃ by the prediction model of sensory evaluation were 620, 436, 310 and 222 d, respectively, and the relative error was in the range of -5.48% to 5.52%. The predicted end points of the shelf-life under the evaluation index of volatile acid were 633, …
Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage, Su Zhao, Hu Qiang, Li Shuhong, Dan Jing, Li Meiliang, Lin Ling, Bai Zhizi, Yang Juan, Ke Qinqin
Effects Of Trehalose On Quality Of Grass Carp Surimi During Frozen Storage, Su Zhao, Hu Qiang, Li Shuhong, Dan Jing, Li Meiliang, Lin Ling, Bai Zhizi, Yang Juan, Ke Qinqin
Food and Machinery
This paper conducts a study of the inhibitory effect of trehalose on the protein denaturation of grass carp frozen surimi. At first, salt-soluble protein, total sulfhydryl, Ca2+-ATPase activity and carbonyl group were monitored during the frozen-storage period (12 weeks). When the addition of trehalose was 6%, the inhibitory effect on protein denaturation was the best. Then, the determination of structure characteristics of the group with the addition amount (6%) was conducted after surimi was frozen for six months. Results: the gel strength of the group with best addition amount reached 3 026 g·mm, much higher than the control …