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Articles 241 - 270 of 524
Full-Text Articles in Food Biotechnology
Effect Of Nano-Tio2 On Moisture Absorption And Antimicrobial Activity Of Poly-(Vinyl Alcohol)-Based Film, Tang Zhipeng, Chen Chenwei, Xie Jing
Effect Of Nano-Tio2 On Moisture Absorption And Antimicrobial Activity Of Poly-(Vinyl Alcohol)-Based Film, Tang Zhipeng, Chen Chenwei, Xie Jing
Food and Machinery
In this study, nano-titanium dioxide was incorporated into polyvinyl alcohol, and polyvinyl alcohol active films with different concentration of nano-titanium dioxide (0.0%, 0.5%, 1.0%, 3.0%, 5.0%, and 7.0%) were prepared by solution casting method. The moisture absorption and antimicrobial properties of polyvinyl alcohol films modified with nano-titanium dioxide was studied. The hygroscopic properties of the films were studied through isothermal hygroscopicity experiments, and the experimental data were fitted and characterized based on GAB isothermal hygroscopic model. The antimicrobial properties of the films were analyzed through the growth inhibition experiments of Staphylococcus aureus and Escherichia coli, respectively. The results showed that …
Design And Realization Of The Food Inner Packaging Detection Device Based On The Machine Vision, Jia Zhenzhen, Zhang Tao, Cao Xingqiang, Zeng Jian, Li Xiao, Yao Ermin
Design And Realization Of The Food Inner Packaging Detection Device Based On The Machine Vision, Jia Zhenzhen, Zhang Tao, Cao Xingqiang, Zeng Jian, Li Xiao, Yao Ermin
Food and Machinery
In order to solve inner packaging caused by food packaging machine faults, a food inner packaging detection device was designed based on the machine vision. The device was mainly composed of image acquisition, image processing system, judging and eliminating system. Depending on ultra-small CCD cameras to detect inner liner, at the same time the defective inner liner was determined and rejected via PLC program. By adopting different defective inner liner and FLUKE thermal imager, the detection rates of the machine vision and the stability of the equipment were tested. The results showed that the detection accuracy of the machine vision …
Design Of Ceramic Containers Products For Food Packaging Based On Kansei Engineering, Zhang Yushan
Design Of Ceramic Containers Products For Food Packaging Based On Kansei Engineering, Zhang Yushan
Food and Machinery
The purpose of this study is to apply the concept of Kansei Engineering and Kano Model to improve the design of ceramic containers for food packaging to better meet the needs of customers. Kansei Engineering is used as a design element to capture and transform the perceived (Kansei words) of the consumer. The design object should be examined in a comprehensive context. The paper used sampling method, case analysis method and questionnaire method. The result of this study was that the main factors that affect the consumer satisfaction of the ceramic container for food packaging could be divided into appearance …
Effect Of Pla/Pha Active Films On Preservation Of Blueberries During Cold Storage, Shen Chunhua, Li Li, Du Yunfei
Effect Of Pla/Pha Active Films On Preservation Of Blueberries During Cold Storage, Shen Chunhua, Li Li, Du Yunfei
Food and Machinery
The degradable active antibacterial PLA/PHA films were prepared with 5% tea tree oil and 5% eucalyptus essential oil, respectively by extrusion-casting method. Fresh blueberries were stored at (4±1) ℃ and then packaged in PLA/PHA cling film, tea tree oil/PLA/PHA cling film and eucalyptus oil/PLA/PHA cling film, respectively. The basic properties of the three films were measured. The content of oxygen and carbon dioxide in the bags, decay rate, weight loss rate, firmness, total soluble solids content, total phenol, anthocyanin, and vitamin C content of blueberries were measured every 7 days. The quality of blueberries with different films were compared during …
Antibacterial Activity Of NΑ-Lauroyl-L-Arginate Ethylester Against Five Pathogenic Microorganisms Of Fruits And Vegetables, Li Yang, Xu Xiaohui, Li Yang, Feng Fengqin
Antibacterial Activity Of NΑ-Lauroyl-L-Arginate Ethylester Against Five Pathogenic Microorganisms Of Fruits And Vegetables, Li Yang, Xu Xiaohui, Li Yang, Feng Fengqin
Food and Machinery
Antibacterial activity of Nα-lauroyl-L-arginate ethylester(LAE) against five pathogenic microorganisms of fruits and vegetables were investigated in this study. Bacteriostatic test in vitro was taken to research the antibacterial activity of LAE. Penicillium digitatum, Penicillium italicum, Botrytis cinerea, Alternaria alternate and Pectobacterium carotovorum subsp. Carotovorum were treated as the model bacteria of pathogenic microorganisms of fruits and vegetables, and the minimum inhibitory concentration(MIC) of LAE against these model bacteria were determined. The inhibition of LAE to the hypha growth for moulds and the bactericidal effect of LAE for bacteria were also determined. Then the combined antibacterial effects of LAE …
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato, Liu Shuo, Wang Liqun, Zhang Xinyi, Deng Lili, Zeng Kaifang
Effect Of Calcium Ascorbate And Ε-Polylysine Treatment On Preservation And Color-Protection Of Fresh-Cut Sweet Potato, Liu Shuo, Wang Liqun, Zhang Xinyi, Deng Lili, Zeng Kaifang
Food and Machinery
“Erlang Shao” were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage. To reveal the mechanism, the browning degree, the total number of colonies, the content of total phenol, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) of fresh-cut sweet potato were measured. The results indicated that comparing with control, 5% calcium ascorbate + 0.03% epsilon-polylysine could significantly retard the increase of the browning index, the total number of colonies and maintain a higher levels of total phenol content, inhibit the …
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage, Luo Ming, Ma Yuan, Yuan Yiping, Luo Yujie, Zhang Guirong, Yin Xiaocui, Xu Yingping
Effects Of Addition Of Prunus Mume On The Quality Of Beef Patties During Storage, Luo Ming, Ma Yuan, Yuan Yiping, Luo Yujie, Zhang Guirong, Yin Xiaocui, Xu Yingping
Food and Machinery
Using beef patties without and with 0.02% butylated hydroxytoluene (BHT) as controls, effects on lipid oxidation, protein oxidation, antibacterial activity and quality of beef patties supplemented with 5%, 10%, 15% and 20% Prunus mume (PM) were studied after storage at -18 ℃. The results showed that the beef patties with addition of 10%, 15% and 20% PM decreased TBARS values significantly compared to the control samples（P＜0.05）, and the lipid antioxidation of 20% PM was commensurate with 0.02% BHT during the storage. The TVB-N value of all treated samples reduced significantly after 4 d（P＜0.05）, and the beef patties added 20% PM …
Optimization Of Extraction Process Of Heparinoid From Swim Bladder And Evaluation Its Anticoagulant Activity, Zhou Siyi, Qu Yi, Zhong Saiyi, Du Zhenxing, Su Weimin, Chen Suhua, Hong Pengzhi, Wu Xiaohe
Optimization Of Extraction Process Of Heparinoid From Swim Bladder And Evaluation Its Anticoagulant Activity, Zhou Siyi, Qu Yi, Zhong Saiyi, Du Zhenxing, Su Weimin, Chen Suhua, Hong Pengzhi, Wu Xiaohe
Food and Machinery
A natural heparin-like compound was isolated from swim bladder and its anticoagulant activities were determined. The response surface analysis based on Box-Behnken design was adopted to examine effects of protease consumption, extracting time and temperature on heparin-like compound extraction. The anticoagulant activity of swim bladder heparin-like compound was evaluated by APTT， PT and TT method. Consequently, the optimum conditions were as follows. The concentration of protease from Bacillus licheniformis was 5.4 mg/mL, extracted at 50 ℃ for 20 h. Under the control of these conditions, the predicted extraction rate by mathematical model was (1.79±0.05)%, and the standard error was 3.24%. …
Curren Tstatus And Trends Of Theoretical Research On Subcritical Fluid Extraction Of Agricultural Products, Wu Qifei, Shi Jiachen, Sun Jun, Chen Zhongwei, Xu Bin
Curren Tstatus And Trends Of Theoretical Research On Subcritical Fluid Extraction Of Agricultural Products, Wu Qifei, Shi Jiachen, Sun Jun, Chen Zhongwei, Xu Bin
Food and Machinery
As a new extraction technology, subcritical fluid extraction has received more and more attention, due to its high efficiency and quality. The paper first introduces the basic principle of subcritical fluid extraction, and analyzes the effects of extraction solvent, temperature and pressure, time and frequency, and volume of solvent on the extraction efficiency. Furthermore, the kinetics and thermodynamics of the subcritical fluid extraction process are explained. Then, the quality of the oils obtained by subcritical fluid extraction and other extraction techniques is compared, indicating the migration of bioactive concomitants in the subcritical fluid. Finally, the future research direction of subcritical …
The Inducing Factors And Effects Of Stress Response In The Live Transport Of Fish, Wu Bo, Xie Jing
The Inducing Factors And Effects Of Stress Response In The Live Transport Of Fish, Wu Bo, Xie Jing
Food and Machinery
On the basis of the analysis of fish transportation stress, the blood biochemical indexes, non specific immune cells and antioxidative functions were integrated, and the stress in the transportation of fish was reviewed in detail from different stress angles, such as hypoxia stress, ammonia nitrogen stress, density stress, objective transportation condition stress, temperature stress and so on. The reaction inducing factors and effects in the process of fish live transportation were proposed, in order to provide reference for the circulation and sale of live fish.
Functional Components In The Fruit Of Gardenia Jasminoides Ellis And Their Application, Wang Li, Li Na, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
Functional Components In The Fruit Of Gardenia Jasminoides Ellis And Their Application, Wang Li, Li Na, Li Yan, Qian Haifeng, Zhang Hui, Qi Xiguang
Food and Machinery
The components of Gardenia jasminoides Ellis and their healthy functions were summarized in this review. The relative products of the leaves and fruits were also introduced, which was helpful to the development and application of the Gardenia fruit.
Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods, Ouyang Mengyun, Wang Yan, Luo Fenglian, Sun Ziqin, Cao Sheng
Advances In Vitamin C Content In Dried Fruits And Vegetables By Using Pretreatment And Drying Methods, Ouyang Mengyun, Wang Yan, Luo Fenglian, Sun Ziqin, Cao Sheng
Food and Machinery
Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Development On The Alcoholic Drink Mixed With Extracts Of Alpinia Offcinarum And Turmeric Circuma And Its Sensory Quality, Ye Xiaohong, Tang Wenshi, Li Li
Food and Machinery
In order to develop a novel unique flavor healthy alcoholic product, the reflux technology was used to extract effective constituents from the plant materials including Alpinia offcinarum Hance and Turmeric Circuma Longa, respectively, and obtained the alcoholic drink mixed with Alpinia offcinarum and alcoholic drink mixed with Turmeric Ciruma through blending and aging. Then the quality, sensory and volatile aroma components of the 2 products were further analysed. The results indicated that the products meet the demand of standard GB/T 27588—2011, appeared as golden and transparency colour, with evident plant aroma characteristic. Among them, the alcoholic drink mixed with Alpinia …
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties, Ma Xiaohan, Liu Xiong, Deng Jing, Zhao Dan, Tian Junqing, Zhao Tiantian
Optimization On Preparation Of Cross-Linked Inulin By Response Surface Analysis And Its Physic Ochemical Properties, Ma Xiaohan, Liu Xiong, Deng Jing, Zhao Dan, Tian Junqing, Zhao Tiantian
Food and Machinery
In order to find optimal conditions for the preparation of cross-linked inulin, the effects of inulin concentration, cross-linking agent dosage, pH, reaction temperature and reaction time on the degree of cross-linking were investigated by single factor experiment. The preparation conditions of the cross-linked inulin were optimized according to central-composite design principles and response surface analysis. The result showed that the concentration of inulin, cross-linking agent dosage, pH and reaction time had significant effects on cross-linking degree of cross-linked inulin. The optimal conditions were the concentration of inulin 4.63%, cross-linking agent dosage 12.04 g/100 g, pH 10.19 and reaction time 3.59 …
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Optimization Of Malolactic Fermentation Process Condition Of Northeast China V.Amurensis Wines, Han Chengwu, Gao Pengfei, Ding Yuping
Food and Machinery
In order to improve the flavor of Vitis amurensis Rupr. wines, adopted the single factor experiment and orthogonal experiment method, aimed to optimize the process condition of the malic acid-lactic acid fermentation. The optimal fermentation conditions were as followed: initial pH 3.00, fermentation temperature 20 ℃, inoculation of Lactobacillus 4 mL/100 mL and sugar content above 10.7 g/L. Under the optimum conditions, malic acid was converted into lactic acid by malic acid-lactic acid fermentation. pH value was increased 0.19±0.05, total acidity(in terms of malic acid) decreased (2.67±0.10) g/L, which weaken the tartness of original wine.
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
The Optimization Of Fermentation Process Of Pure Black Rice Glutinous Rice, He Yong, Yi Xiaocheng, Zhao Bin, Wei Zuchen, Chen Pei, Wan Ping
Food and Machinery
Five main influencing factors, including the time and the temperature of steeping rice, the amount of yeast addition, and the fermentation temperature and time were used as single factor, and their influences in fermentation of black rice fermented glutinous rice was studied by single factor experiments. Moreover, the sensory scale was used as the response value, and the fermentation process of black rice fermented glutinous rice was optimized by response surface method. The optimum fermentation conditions were as follows, the black rice was immersed at 63 ℃ for 1.0 h, with the addition of 4.4% wine , and thenthe fermented …
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing, Shi Fangfang, Wang Nana, Fan Xuehui, Zhang Qingan
Changes Of Amygdalin Content And Its Correlation With The Bitterness In Apricot Kernels During The Bitterizing Processing, Shi Fangfang, Wang Nana, Fan Xuehui, Zhang Qingan
Food and Machinery
The aim of this study was to investigate the relationship between bitterness and amygdalin content. Sensory evaluation was conducted with quinine as the standard to evaluate the debitterized apricot kernels (debitteriizng temperature 70 ℃, solid-to-liquid ratio 1∶12, debittering time 6 h), and a certain samples were taken every 30 minutes. Then the sensory evaluation was performed on each sample and the content of amygdalins in samples was determined by high performance liquid chromatography (HPLC). The results showed that the content of amygdalin in bitter apricot kernels was positively correlated with the bitterness by sensory evaluation. After debitterizing of 5 hours …
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine, Li Chenggang, Xu Kejing, Wang Aixia, Xu Ke, Zhang Tingting, Yuan Qishan
Improvement Of The Cut Tobacco Recovery Process Of S400 Machine, Li Chenggang, Xu Kejing, Wang Aixia, Xu Ke, Zhang Tingting, Yuan Qishan
Food and Machinery
In order to improve the cut tobacco recovery efficiency of deposed cigarettes in its manufacturing department , the processing parameters of S400 tobacco recovery machine were optimized by using response surface methodology. The results indicated that belt conveyor speed, frequency of draught fan (I) and (II) were determined as the significant influencing factors for the tobacco recovery efficiency. The optimized parameters were improved as followed: belt conveyor frequency was 25 Hz; the draught fan (I) frequency was 53.4 Hz; the draught fan (II) frequency was 35 Hz. After improving, tobacco recovery efficiency was increased from 47.1% to 56.1%. Mereover no …
The Effect Of Destoning And Enzymatic Pretreatments On The Biofuel Production From Olive Cake, Patrick Tai
The Effect Of Destoning And Enzymatic Pretreatments On The Biofuel Production From Olive Cake, Patrick Tai
Master's Theses
More than 16,000 tons of olive cake was produced in the United States in 2017. Olive cake is a by-product of olive oil extraction, which has limited animal feed potential, and poses an environmental threat when landfilled due to its high organic load and polyphenol content. This residue has potential for biofuel (bioethanol and biomethane) production because it is rich in polysaccharides such as pectin, hemicellulose, and cellulose. Yet, olive cake contains olive stones that can impede its conversion to biofuel. Therefore, two methods of destoning, centrifugation and screening by horizontal screw press, were first compared. Both methods removed an …
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Comparison Of The Content Of Main Active Components In Sweet Potato Leaves, Purple Potato Tuber And Purple Potato Leaves Of Different Development Stages, Xu Ke, Zeng Fankun, Yuan Mei, Luo Jingwen
Food and Machinery
The dynamic changes of the main active components in purple potato leaves were studied. The optimal sampling period was determined, and the content of main active components in purple potato leaves, sweet potato leaves and purple potato tuber were compared. The content of total polyphenols, flavonoids and anthocyanins were determined by ultraviolet spectrophotometer, and chlorogenic acid and rutin were determined by HPLC. The results showed that the dynamic characteristics of active components in different varieties of purple sweet potato leaves showed a similar trend, but the content were not exactly consistent in different sampling time, and the content of active …
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Effect Of Heat Transfer Characteristics Of Cookware On The Control Of Chinese Cooking Operation, Peng Jing, Deng Li, Wang Lei, He Congying, Yu Bingyan, Lin Jin, Cui Jie
Food and Machinery
To obtain the regularity between the heat transfer characteristics of wok and the control of Chinese cooking operation and establish a Chinese wok performance evaluation method, three kinds of Chinese woks were selected to study the influence of the thermal resistance coefficient on the maturation time and the initial scorching time of pork tenderloin at different preheating temperature and mixing frequency. The results showed that the quality characteristics of pork tenderloin, such as color, moisture content and shear force, were obviously changed when it was fry to matured and scorched, and the color could be used as an intuitive judgment …
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Study On The Extraction Technology, Physicochemical Properties And Bioactivity Of The Polysaccharide Form Radix Glehniae, Jing Yongshuai, Su Lei, Han Yu, Zhang Danshen, Zhang Ruijuan, Wu Lanfang, Zheng Yuguang, Qin Xuan
Food and Machinery
Response surface methodology based on single-factor experiment was applied to optimize the extraction conditions of polysaccharide. As a result, the optimum extraction conditions were extraction temperature 65 ℃, ultrasonic time 22 min, liquid to material ratio of 221 （mL/g）. Under the control of such conditions, the extraction rate of polysaccharide from Radix Glehniae was 12.13%. The polysaccharide from Radix Glehniae had typical characteristics of polysaccharides, containing 90.4% of the total sugar and 1.22% protein, and the thermal degradation temperature was 300.32 ℃. The scavenging abilities of DPPH free radicals (IC50=1.99 mg/mL), OH free radicals (IC50=1.71 mg/mL) …
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Optimization Of The Preparation Process Of Hydroxyl Radicals Based On Impinging Stream-Jet Cavitation Effect, Ren Xiaomin, Huang Yongchun, Yang Feng, Huang Chengdu
Food and Machinery
In order to study the free radical yield variation law of impinging stream-jet cavitation effects and its influence factors, and to better apply in the field of food processing, the impinging stream-jet cavitation was used to be compared with single impinging stream and single jet cavitation respctively. The effects of upstream pressure, solution temperature, cavitation time and other factors on the yield of hydroxyl radicals (·OH) were investigated. The interaction between factors and their optimum conditions were analyzed by response surface analysis. The experimental results showed that ·OH yield increased first and then decreased with the increase of the pressure …
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Study On Heat-Not-Burn Reconstituted Tobacco Prepared By Different Process, Liu Daan, Li Pengfei, Liu Bing, Luo Chenghao, Liu Huachen, Chen Sheng, Han Peng, Yao Jianwu, Liu Xiongbin
Food and Machinery
Heat-not-burn tobacco product, a novel tobacco product with low harmful substances deliveries, is developing rapidly under current severe tobacco control policies. To better understand the characteristics of heat-not-burn reconstituted tobacco（HnB Recon）, 3 different kinds of HnB Recon were collected, including papermaking process(PP), rolling process(RP), and slurry process(SP) HnB Recon, and studied systematically in microstructural, fiber shape, strength tensile, chemical constituents, smoke constituents and sensory quality. Results, the microstructure of PP HnB Recon which completely different from RP HnB Recon and SP HnB Recon, was a network consisted of different fibers twisted randomly, while the microstructure of RP HnB Recon and …
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Isolation And Identification Of Antagonistic Bacteria Aganist Vibrio Parahaemolyticus And Its Characteristics Of Antibacterial Substances, Hao Yanli, Wang Liping, Huang Yuliang, Xue Meicui, Cui Yunyun, Zhao Yong, Li Li, Wang Zhengquan
Food and Machinery
In order to screen a probiotic strain against foodborne pathogens and aquatic pathogens, the main zoonotic pathogenic bacteria of mariculture Vibrio parahaemolyticus ATCC17802 was used as indicator bacterium. The target probiotics was screened using the spot-on-lawn method and rescreened by the agar diffusion method, and the diameter of inhibition zone of antibacterial substances reached (17.16±0.28) mm. Through the combination of morphology and 16S rDNA sequence analysis, strain H19 was identified as Bacillus subtilis (GenBank accession number: MG383451). Antimicrobial spectrum of B. subtilis H19 was tested, meanwhile the physical and chemical properties of antimicrobial substances produced by H19 was studied. The …
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Design And Experiment Of Camellia Oleifera Fruit-Stalk Separation Force Measuring Device, Xie Chengjian, Cao Chengmao, Wu Jiasheng, Wu Delin
Food and Machinery
In this study, a set of real-time measuring device was designed based on LabVIEW virtual instrument technology to measure the fruit removal force, acquiring the signal of force, storing and displaying real-time data and etc. Wanshu 1, Changlin 1 and Dabieshan 1 were selected as experimental subjects. The diameter of the stalk and the geometric mean diameter and the degree of the ripeness of Camellia oleifera fruit were used as the experimental factors to design the orthogonal test. The fruit removal force of C. oleifera at different levels in three test factors was determined, and analyses about the relevant testing …
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Study On The Relationship Between The Composition Of Tea Extracts And Its In Vitro Antioxident Activity, Li Dan, Cao Yong, Wang Hua, Feng Yunzi, Wu Jinming, Zhao Mouming
Food and Machinery
In this study, Maojian, crushed black tea and zymic Pu'er tea were chosen as representative of non-fermented, fully-fermented and post-fermented tea, respectively. The composition profiles of ethanol/water extracts were compared, and the antioxidant activities in vitro were detected by oxygen radical absorbance capacity (ORAC) and DPPH assay. In order to confirm the contribution of each key functional contributors, recombination model of antioxidant compounds in tea have been built and studied. The results showed that ethanol extracts contained higher contents of tea polyphenol, caffeine and prolamin, and higher antioxidant activities detected by ORAC and DPPH assay, while higher amounts of tea …
Structural Characteristics Of Millet Glutenin And Gliadin, Ji Zhongwei, Dai Tiantian, Mao Jian
Structural Characteristics Of Millet Glutenin And Gliadin, Ji Zhongwei, Dai Tiantian, Mao Jian
Food and Machinery
Millet glutenin and gliadin was obtained by alkali extraction and acid precipitation and millet gliadin was distracted by ethanol. Then their structural characteristics were analyzed. SDS-PAGE electrophoresis results showed that the molecular weight of the millet gliadin was small, while millet glutenin was distributed from high molecular weight to low molecular weight. Furthermore, the XRD analysis showed that both the two kinds of proteins were amorphous structures. The secondary structure was measured by circular dichroism. Millet gliadin belonged to all alpha structure, and its order was better than that of millet alkali soluble protein. Moreover, by atomic force microscopy analysis, …
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk, Ai Minmin, Tan Gting, Jiang Aimin, Yang Yijia, You Yuting
Effect Of Intermolecular Interaction On Gel Formation Of Preserved Egg Yolk, Ai Minmin, Tan Gting, Jiang Aimin, Yang Yijia, You Yuting
Food and Machinery
The preserved eggs were processed by immersion method. The effect of internal interactions on the formation of egg yolk gel during salting and ageing were determined by fluorescence spectrophotometer and FTIR et al. The sum of α-helical and β-turn of the secondary structure of the exterior egg yolk protein decreased by 54.71% under strong alkaline environment, with the surface hydrophobicity decreased significantly (P＜0.05), and the dramatic increase of ion bonds and disulfide bonds promoted the egg yolk proteins to form a gel. The sum of α-helical and β-turn of the secondary structure of the interior egg yolk protein increased by …
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method, Chen Qinghua, Su Guoyong, Sun Meihua, Jiang Kuosheng, Liu Ping
Measurement Of Grain Physical Properties Based On Multi-Dimensional Unsteady Thermal Conduction Product Method, Chen Qinghua, Su Guoyong, Sun Meihua, Jiang Kuosheng, Liu Ping
Food and Machinery
Formed constant temperature boundary with constant temperature bath and combined with the brass short cylindrical sample box, the formation of multi-dimensional heat flow is guaranteed in the test sample. The unsteady thermal conductivity multiplication method and parameter estimation method were used to calculate the thermal conductivity and specific heat capacity of grain. At the same time, considering the effect of opening holes on the thermostat, and increasing the difficulty of experimental operation, the ZigBee wireless data acquisition module is used for signal acquisition and transmission. By analyzing the thermophysical parameter sensitivity analysis of corn and paddy, the sensitivity coefficient of …