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Articles 571 - 600 of 647
Full-Text Articles in Food Biotechnology
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Food and Machinery
The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL …
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Effects Of Ramulus Cinnamomi Extracts On Fresh-Keeping Of Xinyu Tangerine, Chen Yuhuan, Peng Xuan, Chen Chuying, Wan Chunpeng, Chen Jinyin
Food and Machinery
Effects of Ramulus cinnamomi on fresh-keeping of Xinyu tangerine were investigated during storage at (5±1) ℃ and RH 85%~90%. The results showed that Ramulus cinnamomi extracts significantly reduced decay rate, weight loss rate and MDA content of fruits in comparison with the control group after 30~90 days cold storage. At the same time, the extracts treatment could also delay the degradation speed of total soluble solids (TSS), titratable acidity (TA), Vitamin C (VC) and total sugar content, keep higher SOD, PAL, POD and PPO activities in comparison with the control group, which suggested that Ramulus cinnamomi extracts effectively …
Research On Quality Change Of Leisure Dried Tofu During Storage, Bu Yufang, Li Wenqiang, Xie Linglai, Zhao Liangzhong
Research On Quality Change Of Leisure Dried Tofu During Storage, Bu Yufang, Li Wenqiang, Xie Linglai, Zhao Liangzhong
Food and Machinery
The quality changes of leisure dried tofu was investigated during storage under room temperature. The results showed that: the quality of dried tofu was getting worse with duration of storage time. From 60 to 90 days, the component contents and texture of dried tofu changed slightly; As time was prolonged from 90 to 180 days, there was significant change in contents and texture. Moisture decreased sharply, protein and fat increased significantly, carbohydrate decline gradually; the hardness, chewiness, cohesiveness increased, and resilience decreased. It was concluded that the change of texture is mainly caused by component contents of dried tofu, the …
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Analysis On Waxberry Domestic Aviation Logistics Transportation Environment And Suggestion Of Packaging Design, Li Juanjuan
Food and Machinery
In china, aviation logistics transportation is best choice in. long distance transportation for Waxberry. The waxberry is perishable fruits, so the preservation time is shorter, and the storage conditions are strict. In this paper, combining with the characteristics in cargo of plane, which type is domestic air transport usually used, and analysis the temperature of the environment, encountered the size requirements, air cargo specification and other problem in waxberry aviation logistics transportation process. The waxberry aviation logistics packaging should be constant temperature container, enclosure to be rounded handle, design buffer structure in the packaging, and mark transport requirement in the …
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Food and Machinery
Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Study On Extraction Technology And Antioxidant Activity Of Polyphenols From Lotus Root, Xu Yanyan, Sun Jie, Chen Yahui, Wang Hongxun, Min Ting, Hzou Min
Food and Machinery
To establish the extraction technology of polyphenols from lotus root, the polyphenol yield and DPPH free radical scavenging rate were investigated to optimize the technological parameters. Then, the polyphenol composition and antioxidant activity of extracts were comparatively analyzed. The parameters of technology A optimized by polyphenol extraction yield were as follows: volume ratio of hydrochloric acid to methanol was 22∶78 (V∶V), homogenization time was 6.8 min and homogenization speed was 10 500 r/min. Those of technology B optimized by DPPH free radical scavenging rate were as follows: volume ratio of hydrochloric acid to methanol was 19∶81 (V∶V), homogenization time was …
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Food and Machinery
A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of …
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Food and Machinery
Taking the absorbability and desorption properties as parameters, the purifying conditions of polyphenol from Synsepalum dulcificum seed by macroporous resins, compared with five types of macroporous resins were investigated. The result showed that the X-5 macroporous resins was the best one. Through a nonlinear curve fitting with the Langmuir adsorption models, it was found that the fitting degree of adsorption isotherm and Langmuir function curve was very high. The optimal adsorption process conditions were as followed: pH 5.8, 1.0 mL/min adsorption velocity. Besides, the best desorption conditions were: sample volume 100 mL, desorption velocity of flow 1.5 mL/min, dynamically elute …
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Optimization On Beta-1,3-Glucan From Yeast Bymicrowave-Alkali-Enzymatic Extraction, Yang Xihong, Gao Xueli, Xie Wancui, Li Ziqi
Food and Machinery
For finding a rapid and environmental friendly way to extract zymosan (beta-1,3-glucan), a method was established by microwave-assisted heating at low alkaline concentration, which was using the cell wall as a raw material and based on traditional enzyme alkaline. Extraction process was optimized by using response surface method, the optimum process conditions for quadratic regression model analysis were as followed: microwave power 420 W, heating time 5 min; the quantity of enzyme 2 550 U/g. Under this condition, the total sugar value could reach 87.44%, and the verificatio n results was 87.94%.
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao
Food and Machinery
The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of …
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Cfd Numerical Analysis Of Beer Pasteurization, Hong Xiaomin, Xu Qiang
Food and Machinery
A CFD numerical model was established to simulate pasteurization process of beer in glass bottle. The solid-liquid coupling complex conjugate heat transfer system was established and the change of the temperature field in the complete heating cycle of the beer in the bottle was got based on Fluent. The parameters of pasteurization process was designed under the working condition that the production capacity was 36 000 bottle/h. It has been shown that the total time of process was 60 minutes and the soaking time was 11 minutes. Through the CFD numerical analysis, the change of the temperature of the eleven …
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Food and Machinery
The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature …
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Researches On Fermentation Conditions Of Flavonoid-Rich Wine Of Onions, Sun Caixia, Wang Chengrong, Wu Hao, Yang Shaolan
Food and Machinery
Fresh purple onions were used as material, ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it. Then, the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine. The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine. This experiment explored the impact of following factors on quality of onion wine, which includes the amount of onion powder, fermentation time, sugar content, fluid loading volume, pH of broth, inoculum volume, etc. Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation. …
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
A Homemade Gas-Flushing Device Of Map Suitable For Laboratory, Ma Cheng, Liang Qi, Wen Pengcheng, Zhang Yan
Food and Machinery
A homemade gas-flushing device of MAP has been introduced in detail. The device has made various needed gas mixture by measuring flow. All the components of the device can be bought in the market. Without any mechanical processing all the components can be directly used to making the device. The precision of this device was ±2%. The device was suitable for the test of meat packaging and edible fungi packaging, but not suitable for the test of fruit and vegetable packaging, for the limit of the measurement range of the float meters.
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Research Progress On Detection Methods For Organophosphorus Pesticide In Fruits And Vegetables, Zhang Yajia, Li Zhonghai
Food and Machinery
The organophosphorus pesticide is still widely used in agricultural production, organophosphorus pesticide and its metabolites have more severe toxic to the human body. This paper details the organophosphorus pesticide residues in fruits and vegetables analysis detection technology at home and abroad, and the prospect on the development of organophosphorus pesticide residue detection was discussed.
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Comprehensive Evaluation Of Safety And Supervision Path Of Genetically Modified Food, Zhang Zhenxia
Food and Machinery
The safety comprehensive evaluation of genetic modifying food needs for reliable systems for safety testing, traditional food safety regulatory model is no longer suitable for the nerves hazards of genetically modified foods, the real hazards of multiple hazards, the possibility of hazards supervision. Facing with the issue of genetic modifing listed facing China, the author analyzes the comprehensive evaluation of the current domestic situation and genetically modified food safety regulatory issues, and proposes the improving regulatory measures. It is designed to be more reasonable and more effective solution to the issue of genetically modified food regulatory reference.
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
State, Problems And Ways Of China's Tourism Food Safety Supervision Mechanism, Tan Ye
Food and Machinery
The development of China’s tourism food safety supervision mechanism nowadays presented some new characteristics: the supervision system gradually being perfect, co-operating with tourism and tourism product development and being more open. By analyzing related policy and cases, tourism food safety supervision mechanism also comes up some problems: unclear function, un-perfect legislation, poor safety education, industry self-regulation and social supervision. As a consequence, suggest constructing a comprehensive supervision system, improving laws and regulations construction and strengthening safety education to regulate their relationship, behaviors of food management, improve the level of supervision, deepen the strategy ‘rule of law’, promote steady development of …
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Research Development On Control Method In Cold Storage Refrigeration, Xu Minsheng, Xie Jing, Wang Jinfeng
Food and Machinery
No abstract provided.
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Progress And Application On Mechanical Processing Techniques Of Sea Cucumber, Xu Wenqi, Shen Jian
Food and Machinery
Expounded the background of cleaning, evisceration and cooking of sea cucumber, introduced the current situation of sea cucumber on domestic and overseas, and analyzed their techniques contrastly. Mainly described technical capabilities of mechanical processing techniques and applications of sets of equipments in practice, for slide sieve, bubble cleaning, evisceration by mechanical stimulation, continuous cooking and extruding. At last the development orientation of applications in the enterprises was prospected.
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Advances Of Isolation And Purification Methods In Cereal Protein, Tang Wenjuan, Zhao Hongqing, Xu Zhou, Wen Li, Cheng Yunhui
Food and Machinery
Cereal protein has been extremely difficult to purify and characterize owing to their heterogeneity, poor solubility and tendency to polymerize. In order to have a full understanding of structure and function in cereal protein, to realize the separation and purification of grain protein, the composition and characteristics of cereal proteins were introduced briefly, introduced the research progress comprehensive recitation on principle and model of the grain protein purification domestic and overseas in recent years. The future research prospects of cereal proteins were put forward as well.
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements, Yang Na, Jin Yamei, Wu Haixiong, Ma Qian, Jin Zhengyu, Xu Xueming
Research Progress Of Electrical Properties In Detection Of Food Materials Based On Parallel-Plate Measurements, Yang Na, Jin Yamei, Wu Haixiong, Ma Qian, Jin Zhengyu, Xu Xueming
Food and Machinery
The parallel-plate electrode technique is widely used to evaluate physico-chemical properties of agricultural products because of its high precision, convenience and non-destructiveness. Electrical parameters, such as impedance Z, equivalent capacitance C, admittance Y, quality factors Q, phase angle θ and dielectric constant ε that are detected by this parallel-plate electrode technique can be used to evaluate a food material’s physico-chemical properties, physiological status and quality. Various factors can affect these electrical parameters. Some examples include the environmental factors of temperature and pressure; the measuring conditions of voltage and frequency; and the internal factors of water content, salt content, ripeness, freshness …
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Research Progress On Extraction Technology Of Camellia Oil, Yang Jianyuan, Chen Fang, Song Liwen, Hu Rong, Deng Zeyuan
Food and Machinery
Camellia oil is one of the four major woody vegetable oils in the world, which play important roles in prevent cardiovascular disease, anti-tumor, antibiosis, anti-inflammatory, hepatoprotection, antioxidant and immunomodulatory. With the rapid development of Camellia oleifera Abel plantation, an efficient camellia oil processing technology must be further improving. The latest research and application of extraction technology of camellia oil by press, solvent extraction, supercritical fluid extraction, aqueous extraction, aqueous enzymatic extraction, and their advantage and disadvantage was introduced in this article, which provided a reference for research a promising extraction technology of camellia oil due to nutrition, safety and economy.
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Food and Machinery
Soybean bioactive peptides, which is prepared from soy protein by hydrolysis and purification, is one kind of mixture of small molecular peptides, which composed of 3 to 6 amino acids and have excellent bioactivity. The physiological health functions of soybean bioactive peptides in antihypertensive, antioxidant, anticancer and hypolipidemic were also described. It provided a reference for the further study of soybean bioactive peptides as functional food additives.
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Food and Machinery
Recently, the problem of heavy metal pollution has attracted many attentions in global scale. The problem of heavy metal contamination in fresh and processing shellfish products is urgently to be solved due to their strong ability of heavy metal enrichment. As the only existing natural alkaline polysaccharide, chitosan has strong ability of heavy metal chelating. In this paper, the molecular structure characteristics and adsorbent mechanism of chitosan in absorbing and removing heavy metals are analyzed. The importance of biological adsorbent on the removal of heavy metals was discussed in this paper. It was investigated of chitosan on heavy metals removal …
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Study On Screening Of Aroma-Producing Microbe And Growing Characters, Xie Jun, Luo Huibo, Bian Minghong, Yang Wenbin, Wang Dadi, Wang Yong
Food and Machinery
Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, …
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Response Surface Methodology Optimization Of Fermentation Conditions For Neutral Protease Production By Bacillus Cereus, Xie Wancui, Yang Yadong, Yang Xihong, Wu Shuai, Ji Hongwu
Food and Machinery
In order to improve the production of protease from Bacillus cereus, the fermentation medium composition and culture conditions were optimized. By single factor experiment, the effects were studied, including the optimum additions of carbon and nitrogen sources, the adding amounts, fermentation temperature, inoculation age, shaking speed, medium volume, medium initial pH, fermentation time, and inoculation amount on protease production. On this basis, Plackett-Burman was to evaluate the effects of nine variables, and selected significant factors, namely peptone addition amount, fermentation temperature and medium volume. The optimal fermentation condition was obtained by Box-Behnken and response surface analysis. The optimal conditions of …
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Study On Flow Characteristics In Stirred Vessel With Double Impellers With Cfd, Fan Liming, Li Qingsheng
Food and Machinery
Based on the multiple reference frame method and Realizable k-ε model, the whole flow field in a stirred tank with double CBY impellers was numerically simulated using fluent software. The simulation test results were compared with literature. The effects of the blade spacing on the flow field distribution, the lower blade speed and power consumption were examined. The results showed that with the increase of blade spacing, flow pattern from the “connecting flow” into “dispersed flow”, and the test results have good consistency. The influence of blade spacing to the velocity distributions below the upper impellers was relatively large and …
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Dynamic Simulation And Experimental Research On Superfine Pulverization Of Notoginseng By Ball Milling, Zhou Yumei, Huang Zhihong, Wei Hongyu, Zhu Lixue, Luo Shaoming
Food and Machinery
Three dimensional discrete element numerical model was established by PFC3D with different boundary conditions, the grinding process was simulated, and the average contact force between balls was also analyzed. The effects of different milling factors on the superfine pulverization of notoginseng were investigated, and the simulation results were proved through the single factor experiments. The results showed that the order of key factors, which affected the milling process was rotation speed, ball material ratio and mass ratio of balls. The optimum conditions were as followed: the rotation speed of 500 r/min, ball material ratio of 8 to 1, and mass …
Research And Application Progress Of The Mountain Orchard Rail Transport, Gong Zhiyuan, Li Yifan, Liu Yande, Shi Qi
Research And Application Progress Of The Mountain Orchard Rail Transport, Gong Zhiyuan, Li Yifan, Liu Yande, Shi Qi
Food and Machinery
As most of the mountainous hilly region has been the main production areas for apple, citrus fruit, pear, cherry and other fruits in China, the problems existed in transportation network lacking, high labor intensity and low efficiency during the working practice of transportation. Summarized the present application of the key technologies such as motive power, mechanical drive unit, rack construction of the self-propelled conveyor and traction type conveyer that experts home and aboard have developed on their own. And presented the performance indicators in terms of startup, upgoing, swerve, down and pullup. At the same time, described the state and …
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Effect Of Branch-Chain Elongation On Physicochemical Properties And Digestibility Characterization Of Waxy Corn Starch, He Jian, Wang Ren, Zhang Hao, Zhou Xing, Chen Zhengxing
Food and Machinery
Waxy corn starch (WCS) was modified by amylosucrase (AS). The effect of starch elongation degree on the digestibility and physicochemical properties of modified waxy corn starch (WCS) was investigated. The results showed that under the given reaction condition, enzymatic reaction could be fitted by a logarithmic mathematical model. Compared with native starch, the modified WCSs expressed a continuous matrix structure, and the packing arrangement of crystalline converted from A-type into B-type. With transglycosylation rate (TR) increasing, an increased tendency of proportion of Fr I (DP＞30) was observed, whereas the contents of Fr III (DP＜13) was significantly decreased. In vitro test …