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Articles 121 - 150 of 548
Full-Text Articles in Food Biotechnology
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 …
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis, Jiang Hongyu, Liu Yufeng, Xie Guofei, Liu Yilin, Luo Xiaofang, Wang Zongcheng
Extraction Optimization Of Volatile Oil From Chinese Elder Herb By Supercritical Co2 And Its Composition Analysis, Jiang Hongyu, Liu Yufeng, Xie Guofei, Liu Yilin, Luo Xiaofang, Wang Zongcheng
Food and Machinery
The extraction conditions of volatile oil from Chinese elder herb by supercritical CO2 were optimized by single factor experiment and response surface methodology. Flow rate of CO2, the pressure, temperature and time of extraction were employed to examine the influences of the yield of volatile oil. The chemical constituents were separated and identified by Gas chromatography-mass spectrometry (GC-MS). The optimal extracting conditions were flow rate of CO2 25 L/h, extraction pressure 30.5 MPa, at 45.0 ℃ for 2.8 h. The extraction rate of volatile oil from Chinese elder herb was 0.86%. 16 kinds of volatile compounds …
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method, Yang Xinjun, Cui Zhengwei, Zhang Yuzhong, Dai Ning
Key Technology On The Preparation Of Full Bean Milk By Minuteness Wet Pulverization Method, Yang Xinjun, Cui Zhengwei, Zhang Yuzhong, Dai Ning
Food and Machinery
To investigate the application of minuteness wet pulverization method on the preparation of full bean milk, experimental and numerical analysis were applied in this paper. The influences of different technological parameters on the fiber grain size after the pulverization were also studied, and the empirical formula was obtained by dimensional analysis. The results showed that the average volume size of fiber grain decreased with the increase of cycle number, static blade number and rotating speed. However, the cut depth determined the limitation size of fiber grain. The increase of cycle number would not affect the grain size after the pulverization …
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis, Yuan Hong, Chai Liqin, Quan Li, Wang Lixia, Tian Chengrui, Wang Xiaoyu
Preparation Of Iron-Chelating Peptides From Zanthoxylum Bungeanum Seed Protein Using Enzymatic Hydrolysis, Yuan Hong, Chai Liqin, Quan Li, Wang Lixia, Tian Chengrui, Wang Xiaoyu
Food and Machinery
Zanthoxylum bungeanum seed protein was hydrolyzed with different proteases, and the optimal protease was screened based on the hydrolysis degree and iron-chelating ability of hydrolysates, then iron-chelating peptides were prepared by the optimal protease. Single factor method and response surface methodology based on Box-Behnken design using four factors and three levels were carried out to optimize the conditions of Zanthoxylum bungeanum seed iron-chelating peptide, and the effects, including substrate concentration, enzyme/substrate ratio, hydrolysis pH, temperature, time on iron-chelating ability of hydrolysate were studied. The results indicated alcalase proteases was the optimal protease to prepare iron-chelating peptides from Zanthoxylum bungeanum seed …
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis, Chang Lirong, Zhao Xiangzhong, Yao Yanyan, Wang Xiaohui
Optimization Of Rapid Liquefaction Process Of Kelp And Its Products Analysis, Chang Lirong, Zhao Xiangzhong, Yao Yanyan, Wang Xiaohui
Food and Machinery
Kelp liquefaction rate as technical index, by biological enzymolysis technology, the enzymatic hydrolysis conditions were optimized, such as granularity, substrate concentration, reaction temperature, reaction time and pH, and the monosaccharide composition and oligosaccharide polymerization degree of kelp enzymatic hydrolysate were also analyzed separately by the high performance liquid chromatography (HPLC) and high performance gel permeation chromatography (HPGPC). The result suggested that the optimum conditions of rapid liquefaction of kelp were as followed: the size of raw material 100 mesh, the ratio of material to liquid 1︰12 (g/mL), pH 8, reaction temperature 50, and reaction time 12 h. Under this condition, …
Quality Changes Of Yak Meat Under Different Heat Medium And Time, Li Shengsheng, Jin Yichao
Quality Changes Of Yak Meat Under Different Heat Medium And Time, Li Shengsheng, Jin Yichao
Food and Machinery
Cooking loss, heat shrinkage rate, color, shear force, and texture of yak meat were measured, which were heated by water and steam at 10, 20, 30, 40, 50, 60 min, respectively, and the correlation of heat time and quality were analyzed. The results showed that cooking loss of yak meat significantly increased with the extension of heat time (P＜0.05), and the increased rate of cooking loss heated by water 21.21% higher than by steam. The heat shrinkage rate of yak meat by water bigger than by steam after being heated from 10 min to 40 min, and the heat shrinkage …
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake, Wan Gying, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Wei Ping, Zhou Kui
Effect Of The Cassava Flour On The Qualities And Texture Characteristics Of Cake, Wan Gying, Li Mingjuan, Zhang Yayuan, You Xiangrong, Sun Jian, Wei Ping, Zhou Kui
Food and Machinery
The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. …
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
The Effects On Phesicalchemical Properties And Surface Temperature Change Of Cut Tobacco During Convection Drying, Duan Kun, Zhao Yongzhen, Lu Changtong, Chen Liangyuan, Wu Wentao, Zhao Zhiwei, Wang Hongwei, Zheng Fengyang, Li Longfei, Zhu Wenkui
Food and Machinery
Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer …
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco, Xiang Hu, He Xiaoqiang, Liu Geyi, Li Shaochen, Yang Tao, Wang Long, Guo Ge
Designing Model For Cigarette Weight Based On Filling Power Of Cut Tobacco, Xiang Hu, He Xiaoqiang, Liu Geyi, Li Shaochen, Yang Tao, Wang Long, Guo Ge
Food and Machinery
To design a suitable cigarettes weight, on the basis of filling power of cut tobacco, build designing model for cigarette unit weight considertng the specification of cigarette, cigarette paper, tipping paper, ecreteur and the weight of filter rod. The examples indicated that the hardness of the cigarette whose weight designed by the modelis suitable.By evaluation, the sensory quality of the cigarette meets the design requirements, and nothing quality defects such as loose-end and fall of burning cone appeared during the process of evaluating. The unit cigarette weight designed by the model could not only guarantee the physical index and sensory …
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Study On Grooved Filter’S Selective Retention To Flavor In Mainstream Smoke, Lu Ping, Gu Liang, Wang Jianmin, Li Mingzhe, Li Guodong, Gao Mingqi, Ji Peng, Hu Shaodong
Food and Machinery
Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, …
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Progress On Terpenoid Volatiles In Citrus Fruits, Feng Guirong, Xie Jiao, Deng Lili, Zeng Kaifang, Yao Shixiang
Food and Machinery
Terpenoid is the major type of citrus fruit volatiles. The paper reviewed the progress of researches on terpenoid volatiles in citrus fruits including the profiles and biosynthetic pathway of terpenoid volatiles, the effect of preharvest and postharvest factors on the terpenoid volatiles of citrus fruits. In this paper, the future research topic of the relevant area was also proposed, which would be beneficial for the research community.
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Research Progress In The Studies Of Oligosaccharides Metal Complex, He Hong, Chang Manqian, Song Hongbo
Food and Machinery
The research about oligosaccharide-metal chelate, which has the biological activities of oligosaccharides and metal ions, had been becoming a hot topic. In this study, the recent achievements of preparation technology, product properties and functional applications of oligosaccharide-metal chelate were reviewed, and the development direction was also prospected.
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment, Duan Xiaoyan, Tian Yan, Deng Fangming
Advances On Bioactivity And Separating Methods Of Pitaya Fruit Pigment, Duan Xiaoyan, Tian Yan, Deng Fangming
Food and Machinery
This paper describes the main components and basic physical properties of the pigment of pitaya fruit， summarizes the extraction technology and purification technology at home and abroad. Gives a comprehensive introduction to the bioactivity of the pitaya fruit and analyzes the problems exist in the research of the pigment as well as the application of the pitaya fruit pigment in daily life.
Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World, Susan Abram
Snap, Crackle, Crunch: For This Team Of Food Visionaries, Insects Are The Key To Feeding The World, Susan Abram
Colby Magazine
For most people, a cricket's chirp is the song of summer. But for a multidisciplinary team of Colby alumni, the uninhibited chorus that comes from the insects marks a leap towards the future of sustainable food systems.
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders, Zheng Tingting, Tu Zongcai, Tang Pingping, Zhang Lu, Sha Xiaomei, Wang Hui
Study On Antioxidation Stability Of Collagen Peptides Prepared From Swimming Bladders, Zheng Tingting, Tu Zongcai, Tang Pingping, Zhang Lu, Sha Xiaomei, Wang Hui
Food and Machinery
The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. …
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds, Chen Hui, Liu Yan, Li Zhipeng, Huang Lihui
The Influence Of Thermal Treatment On Grass Carp Quality And Volatile Flavor Compounds, Chen Hui, Liu Yan, Li Zhipeng, Huang Lihui
Food and Machinery
The changes of quality, protein composition and volatile flavor compounds of grass carp were studied at 60, 70, 80, 90 and 100 ℃, shape, texture, nutritional value and flavor were set as the evaluation indexes. The results showed that the weight loss rate of fish increased with the treatment temperature, and the L* value of fish increased, but the a* value decreased. The hardness, cohesion, amino acid content, E/N ratio showed an upward trend. 87 types of volatile compounds were detected by SPME-GC-MS, including 24 kinds of alkanes, 19 kinds of aldehydes, 14 kinds of acids, 12 kinds …
Study On Isolation And Application Of Lactic Acid Bacteria Without Biogenic Amine Formation From Chinese Rice Wine, Xu Jianfen, Mao Jieqi, Wei Xiaolu, Liu Shuangping
Study On Isolation And Application Of Lactic Acid Bacteria Without Biogenic Amine Formation From Chinese Rice Wine, Xu Jianfen, Mao Jieqi, Wei Xiaolu, Liu Shuangping
Food and Machinery
In order to screen the strains without producing biogenic amines, some microorganisms were isolated from the fermentation mash and rice soaking water of Chinese rice wine. It was found that three strains had no amino acid decarboxylase activity, and had a certain ability of biogenic amines degradation. Moreover, the metabolic characteristics of the three strains were analyzed. The results showed that OD600 of the three strains reached a considerable level in the culture medium of 2.50%Vol. In the 8.80%Vol culture medium, strains 5-4 and 8-3 were inhibited whose OD600 was significantly lower than that of strain 14-2-1. In …
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root, Han Xiaomiao, Luo Qing, Wu Suxi
Evaluation Of Textural Properties And Flavor Substances Of Three Varieties Of Fresh Lotus Root, Han Xiaomiao, Luo Qing, Wu Suxi
Food and Machinery
Phy-chemical properties and flavor substances of the three varieties of Hubei lotus root were studied by electronic nose and GC-MS. The results showed that there were significant differences in the physical and chemical properties except the total fiber content among the three hybrid varieties, and texture properties of the hybrid variety NO.5 of lotus root were better than the hybrid varieties NO.3 and NO.4. Detection of flavor substances showed that 40 kinds of flavor substances were detected in NO.5, that 35 kinds of flavor substances were detected in NO.3, that 28 kinds of flavor substances were detected in NO.4. About …
Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives, Ning Yawei, Yan Aihong, Wang Shijie, Wang Zhixin, Li Xingfeng, Zhu Hong, Jia Yingmin
Study On Antibacterial Activity Of Phenyllactic Acid Combinedwith Food Preservatives, Ning Yawei, Yan Aihong, Wang Shijie, Wang Zhixin, Li Xingfeng, Zhu Hong, Jia Yingmin
Food and Machinery
The antibacterial activity of phenyllactic acid (PLA) combined with food preservatives against foodborne pathogens Escherichia coli and Listeria monocytogenes was studied. The minimal inhibitory concentrations were determined by broth micro-dilution method and the interaction of PLA with food preservatives was determined using the checkerboard test. Furthermore, the synergistic effect of the optimized combination was evaluated through the time-kill assay. Results showed that PLA combined with nisin showed indifference effect against E. coli and additive effect against L. monocytogenes. The interaction of PLA and ethyl p-hydroxybenzoate showed an additive effect against E. coli and L. monocytogenes. PLA combined with EDTA-Na2 …
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis, Yang Hui, Mao Weilin, Zhao Shouhuan, Zhao Hongyuan, Zhang Le, Shi Guanying, Wang Xiaomin, Wang Zhaogai
Effects Of Controlled Freezing Point Technology Combined With The Modified Humidity Packaging On Preservation For Toona Sinensis, Yang Hui, Mao Weilin, Zhao Shouhuan, Zhao Hongyuan, Zhang Le, Shi Guanying, Wang Xiaomin, Wang Zhaogai
Food and Machinery
Toona sinensis sprouts were packaged in 0.06 mm thick perforated PE bags and stored at －0.5 ℃(controlled freezing point) after pre-cooling at 4 ℃ for 12 h. In order to investigate the effects of controlled freezing point technology combined with the modified humidity packaging on preservation for Toona sinensis, the changes of weight losses rate, ascorbic acid, soluble protein, chlorophyll, total polyphenol, flavonoid, soluble sugar, malondialdehyde (MDA) content and polyphenol oxidase (PPO)activities were measured. The results indicated that the proper perforation area of PE bags stored at －0.5 ℃ was 141.3 mm2 (0.14% of total area), which decreased the …
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science, Wu Dilong, Zhou Rui, Li Na, Wu Junhui, Xu Zhou
Oncurrent Situation And Developing Approaches Of Internationalization Of Food Science, Wu Dilong, Zhou Rui, Li Na, Wu Junhui, Xu Zhou
Food and Machinery
On the basis of the necessity and importance of educational internationalization in the discipline of food science, the paper probes into approaches to the internationalization for food science education in terms of construction of teaching staff, cultivationof talent, improvement of curriculum system, development of education resource, reform on teaching method, and construction of administration staff after analyzing the current situation of educational internationalization in the discipline of food science at home and abroad.
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
The Effects Of Different Processing Methods On Expected Glycemic Index Of Cereals And Legumes, Cui Yanan, Zhang Hui, Wang Li, Qian Haifeng, Qi Xiguang
Food and Machinery
The effects of different processing methods (steaming, extruding and roller-drying) on eGI of adlay, oat, rye, colored kidney bean and chickpea were investigated. The results showed that the eGI of steamed samples were in the following order: rye＞adlay＞oat＞ colored kidney bean＞chickpea. The eGI of extruded samples were in the following order: adlay＞rye＞oat＞colored kidney bean＞chickpea. The eGI of roller-dried samples were in the following order:adlay＞rye＞oat＞colored kidney bean＞chickpea. By different processing methods, the eGI of oat, colored kidney bean and chickpea were lower among five samples. The eGI of the same kind of cereal or legume after streaming, extruding and roller-drying were …
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng
A New And Simple Method For Calculating The Inclusion Ratio Of Cyclodextrin Supramolecules, Zhang Weifeng, Luo Xin, Wang Jianhui, Wang Min, Liu Long, Wang Chengfeng, Ning Jingheng
Food and Machinery
Based on UV absorbance, a new and simple subtraction method was proposed for the calculation of the inclusion ratio, and it was proved to be equal in number to the classical molar ratio or phase solubility method. Using any kind of these three methods, the results always showed that the inclusion ratio of this complex was 11, which indicated that this kind of supramolecular complex was formed through an inclusion interaction between 1 host molecule (β-cyclodextrin) and 1 guest molecule (sorbic acid). Sincethe subtraction methodadopted a repetitive measurement and took the averaged, its result was more accurate than the molar …
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518, Zheng Lixue, Qi Bin, Sun Jiang, Wang Limei
Effects Of Exogenous Oxidation Stress On Glutathione Synthesis In Saccharomyces Cerevisiae Mutant Y518, Zheng Lixue, Qi Bin, Sun Jiang, Wang Limei
Food and Machinery
Effects of exogenous oxidative stress on glutathione production by Saccharomyces cerevisiae mutant Y518 were researched by addition of exogenous hydrogen peroxide. The results showed that the addition of hydrogen peroxide inhibited the growth of Y518 cells, but promoted the synthesis of glutathione of Y518. The best addition time and amount of hydrogen peroxide were respectively 24 h and 0.6 mmol/L. The content of gluconate reached (13.69±0.28) mg/g, increased by about 14% compared to that without hydrogen peroxide. Exogenous oxidation stress on Y518 was produced by adding 0.6 mmol/L hydrogen peroxide at 24 h, which activated the transcription regulation factor YAP1 …
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation, Yan Yali, Liu Fuquan, Zhao Zhifeng, Gu Xuequan, Xing Yong
Degradation Kinetics And Transformation Mechanism Research Of Hydroxy-Α-Sanshool From Zanthoxylum Bungeanum Exposed To Uv Radiation, Yan Yali, Liu Fuquan, Zhao Zhifeng, Gu Xuequan, Xing Yong
Food and Machinery
To study the variation trend of hydroxy-α-sanshool from Zanthoxylum bungeanum exposed to UV radiation and its transformation direction, the hydroxy-α-sanshool, a typical alkylamides of Zanthoxylum bungeanum, was extracted, separated and purified from Zanthoxylum oil and exposed to UV radiation. The alkylamides content was detected by using HPLC after different hours of radiation. The results indicated that hydroxy-α-sanshool under UV radiation decreased rapidly by 95.9% in 8 hours. Furthermore, the concentration and time obeyed the first order reaction rate equation C=490.68e-0.346 9t, meanwhile it transformed into hydroxy-ε-sanshool, which was 8.56 times of its initial content after 3 hours. Moreover, …
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Liu Yang, Li Xiaowen, Zhu Hong, Xie Tao, Yi Cuiping
Probiotic Properties Of Potato Resistant Starches Modified By A Combination Of Organic Acid And Heat-Moisture Treatments, Liu Yang, Li Xiaowen, Zhu Hong, Xie Tao, Yi Cuiping
Food and Machinery
Some potato resistant starches (AH-HMT RS3) were made by using acid hydrolysis combined with heat-moisture treatment (AH-HMT), and the effects of different types and concentration of organic acids and the starch slurry concentration on the formation of slowly digestive starch (SDS) and resistant starch (RS) in potato RS3 were investigated. The results demonstrated that the starch slurry concentrations had no effect on the formation of SDS and RS when the potato starches were modified by no acid combined with heat-moisture treatment (HMT). Compared with no acid-HMT, the RS contents in potato AH-HMT RS3 made by AH-HMT increased 21.89%～45.09%, non-influenced by …
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao
Effects Of Γ-Polyglutamic Acid On Functional Properties Of Chicken Myofibrillar Protein, Bai Dengrong, Dong Wei, Qi Xinyu, Shang Yongbiao
Food and Machinery
Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little …
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea, Zhang Lei, Lin Yanqing, Luo Liyong, Zeng Liang
Effects Of Baking Degrees On Quality Characteristics Of Wuyi Rock Tea, Zhang Lei, Lin Yanqing, Luo Liyong, Zeng Liang
Food and Machinery
Wuyi rock teas made from Shuixian or Rougui tea cultivar were baked for different degrees. Their organoleptic properties and principal biochemical components, and the physical properties of tea infusion (aberration, transmittance, precipitation amount and particle size) were determined in this study, to evaluated the effect of different baking technics on the quality of Wuyi rock tea. The results showed that baking process were beneficial to the improvement of Wuyi rock tea quality. The contents of tea polyphenols, caffeine, free amino acids, theafavins and thearubigins significantly decreased with increasing baking degrees. However, there were no significant variations in the contents of …
Comparison Of Oil Characteristics Between Camellia Osmantha And Other Camellia Species, Chen Bolin, Zhong Haiyan, Li Guiqing, Zhu Xiaoyang, Long Qizhi
Comparison Of Oil Characteristics Between Camellia Osmantha And Other Camellia Species, Chen Bolin, Zhong Haiyan, Li Guiqing, Zhu Xiaoyang, Long Qizhi
Food and Machinery
Camellia osmantha is a new species found in Guangxi Province. In this study the oil quality was measured compared with other camellia species in respect of iodine value, saponification value, fatty acid, triglyceride composition and other attributes. Acid value, peroxide value, iodine value and saponification value of tested samples ranged as 0.38～1.47 mg/g, 2.15～4.56 mmol/kg, 79.39～85.86 g/100 g and 187.97～196.37 mg/g, respectively. The acid value and iodine value of C. osmantha were 0.42 mg/g and 2.98 mmol/kg that reached Grand one of Oil-tea camellia seed oil standard. Thirteen kinds of triglycerides were detected and the fatty acid contents were as …
Composition And Positional Distribution Of Fatty Acids In Triacylglycerols Of Three Marine Fish Oils, Zhang Huijun, Wang Xingguo, Jin Qinzhe
Composition And Positional Distribution Of Fatty Acids In Triacylglycerols Of Three Marine Fish Oils, Zhang Huijun, Wang Xingguo, Jin Qinzhe
Food and Machinery
In this study, the purified triacylglycerols (TAG) of selected marine fish oils (anchovy, tuna and salmon oils) were subjected to stereospecific hydrolysis by an sn-1, 3-specific lipase (Lipozyme RM IM) which cleaves selectively the sn-1 and sn-3 position ester bonds of TAG yielding to sn-2-monoglycerides (2-MAG). After lipase hydrolysis, the released free fatty acids and sn-2-MAG were isolated by thin-layer chromatography (TLC). The original TAG and sn-2-MAG were respectively converted to fatty acid methyl esters (FAME), then analyzed by gas chromatography(GC). Results showed that TAG of these marine fish oils were made up of unsaturated fatty acids mainly accounting for …