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Articles 181 - 210 of 483
Full-Text Articles in Food Biotechnology
Rapid Determination Of Seven Inorganic Anions In Water By High Pressure Ion Chromatography, Li Qian-Ying, Huang Shao-Man, Chen Jing-Zhou, Liang Zhi-Sen
Rapid Determination Of Seven Inorganic Anions In Water By High Pressure Ion Chromatography, Li Qian-Ying, Huang Shao-Man, Chen Jing-Zhou, Liang Zhi-Sen
Food and Machinery
Objective: To establish a method for the rapid determination of seven kinds of inorganic anions in water by high pressure ion chromatography（HPIC）, including fluoride ion, chloride ion, bromide ion, nitrate ion, sulfate ion, chlorite ion and chlorate ion. Methods: Dionex Integrion high pressure ion chromatography and Ionpac AS19 analytical column were used. Under the conditions of KOH eluent concentration of 20 mmol/L and flow rate of 2.00 mL/min, the content of seven inorganic anions in water was determined by inhibition conductivity detector. Results: The results showed that seven kinds of inorganic anions could be separated within 7 min. The linear …
Design Of Moisture-Content Detecting System For The Dried Powders Of The Fruits And Vegetables, Zhao Yong, Wu Xu-Yao, Huang Wen-Ying, Xu Hui-Li, Wu Zhong-Hua
Design Of Moisture-Content Detecting System For The Dried Powders Of The Fruits And Vegetables, Zhao Yong, Wu Xu-Yao, Huang Wen-Ying, Xu Hui-Li, Wu Zhong-Hua
Food and Machinery
Objective: In order to meet the demand of low water-content fruit-vegetable powder online detection, a new detection system was established. Methods: Based on the microwave transmission principle, an online moisture detection system of fruit-vegetable powder was designed. The system was divided into a feed module, a detection module, a discharge module and control display module, and the corresponding hardware and software design. Carrot powders were used as the test material, and a third-party testing institution compared the two methods, including water-content microwave transmission and national standard testing, to evaluate the test performance of the device. Results: The moisture content of …
Solid-Phase Extraction And Accurate Analysis On Food Additives In Marinated Meat Products, Wang Xiao-Jun, Li Feng-Ling
Solid-Phase Extraction And Accurate Analysis On Food Additives In Marinated Meat Products, Wang Xiao-Jun, Li Feng-Ling
Food and Machinery
Objective: To establish an accurate method for the determination of benzoic acid, sorbic acid and saccharin sodium in soy sauce brine meat products. Methods: The samples were extracted by ethyl acetate, SPE-MCX solid phase extraction, and detected by HPLC simultaneously. Results: The determination was performed on Agilent Zorbax Eclipse XDB-C18 column （250 mm×4.6 mm, 5 μm） with mobile phase consisting of 75% 0.02 mol/L ammonium acetate solution and 25% acetonitrile. The column temperature was set at 25 ℃, and the flow rate was 0.8 mL/min. The sample size was 10 μL. The detection wavelength was 230 nm. In the range …
International Experience And Enlightenment Of Food Safety Emergency Management System Construction—Based On The Investigation Of The United States And The European Union, Meng Qiang, Cai Wen-Jing, Liu Mu-Yun
International Experience And Enlightenment Of Food Safety Emergency Management System Construction—Based On The Investigation Of The United States And The European Union, Meng Qiang, Cai Wen-Jing, Liu Mu-Yun
Food and Machinery
It was systematically investigated and sorted out the construction of management systems for food safety emergencies in the United States and the European Union, and their legal and regulatory systems, organizational systems, and operational mechanism systems were analyzed to provide valuable references for the construction of management systems for food safety in China.
Fast Identification Of Milk Powder Brand Based On Low Field Nuclear Magnetic Resonance Technology, Yang Li, Xia A-Lin, Zhang Yu
Fast Identification Of Milk Powder Brand Based On Low Field Nuclear Magnetic Resonance Technology, Yang Li, Xia A-Lin, Zhang Yu
Food and Machinery
Objective: 270 milk powder samples from 6 different brands were detected and distinguished by low field nuclear magnetic resonance combined with chemometrics. Methods: Three chemometrics methods of principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and backpropagation artificial neural network (BP-ANN) were used to process experimental data of samples statistically. Results: The PCA method based on three-dimensional projection could not achieve the purpose of rapid identification of milk powder brand; the correct recognition rates of training and prediction sets were 66.1% and 52.2% for the PLS-DA method, respectively, which was low in credibility and challenging to realize the …
Simulation Analysis On Mechanical Properties Of Macadamia Nut Peeler Roll, Jiang Kuai-Le, Chen Zhi-Hua, Li Ya-Nan, Tan Xian-Chao
Simulation Analysis On Mechanical Properties Of Macadamia Nut Peeler Roll, Jiang Kuai-Le, Chen Zhi-Hua, Li Ya-Nan, Tan Xian-Chao
Food and Machinery
Objective: To analyze the structural strength and vibration characteristics of the peeling roller, the key component of the macadamia nut peeling machine, and determine its working parameters. Methods: The established Solidworks model of the peeling roller was imported into Ansys for static analysis and modal simulation. Results: When the working speed of the peeling roll was 861.4 r/min, its maximum deformation was 0.032 08 mm, and the equivalent stress was 11.872 MPa. The maximum equivalent stress under normal working conditions was far less than the yield strength of the material. The first six natural frequencies of the roller were 111.44, …
Dynamic Simulation Analysis Of Double-Shaft Paddle Type Food Mixer Based On Dem, Xu Yu-Jing
Dynamic Simulation Analysis Of Double-Shaft Paddle Type Food Mixer Based On Dem, Xu Yu-Jing
Food and Machinery
Objective: In order to analyze the movement and mixing characteristics of food powder particles in the double-shaft paddle mixer to optimize the verification of the mixer structure. Methods: The EDEM software was used to simulate the proportional mixing of three different sizes of food powder particles, and then Bin Groups would build a mixing box to observe the mixing situation, and evaluate it by studying the number of particles between different types of food powder. Results: At t=5 s, there was still a certain gap in the number of particles in the squares corresponding to the three types of powdered …
Modeling And Analysis Of Static And Dynamic Characteristics Of Three Degrees Of Freedom Parallel Packaging Mechanism, Dong Xu, Gao Tie-Hong
Modeling And Analysis Of Static And Dynamic Characteristics Of Three Degrees Of Freedom Parallel Packaging Mechanism, Dong Xu, Gao Tie-Hong
Food and Machinery
Objective: Aiming at a three degree of freedom HUU type parallel mechanism which can be used in food packaging，the static and dynamic characteristics are studied. Methods: The geometric model of the parallel mechanism was firstly established, and the static and dynamic stiffness of the mechanism were analyzed and calculated; then the dynamic equation of the mechanism was established based on Lagrange method. The dynamic analysis of the connecting rod was carried out as a pure rigid body, and then the rigid flexible coupling dynamic analysis was carried out by making the branch chain connecting rod flexible. Results: The static stiffness …
Visual Servo Control Method Of Food Sorting Robot Based On Improved Bp Neural Network, Yu Xiao-Lan, Wan Yun, Chen Jing-Zhao
Visual Servo Control Method Of Food Sorting Robot Based On Improved Bp Neural Network, Yu Xiao-Lan, Wan Yun, Chen Jing-Zhao
Food and Machinery
Objective: To solve the problems of complex structure and large calculation amount of the visual servo control system of the current food sorting robot, which unable to meet the flexibility and adaptability of the sorting robot to the visual servo control system. Methods: Based on the structure of robot visual servo control system, a visual servo control method of food sorting robot based on improved particle swarm optimization algorithm and BP neural network was proposed. The particle swarm algorithm used crossover and mutation in the iterative process to maintain population diversity, the initial weight and threshold of BP neural network …
Research On Legal Risk And Avoidance In Factoring Business Of Food Machinery And Equipment Export, Chen Jian
Research On Legal Risk And Avoidance In Factoring Business Of Food Machinery And Equipment Export, Chen Jian
Food and Machinery
In order to control risks and speed up capital turnover, enterprises begin to gradually use export factoring business. However, in the export factoring business, it is faced with problems such as contract disputes, relevant policies of importing countries, application of laws and so on, and this makes the recovery of enterprise accounting receivable problematic and resulting in enterprise losses. In this study, the methods to avoid the legal risks of export factoring business were put forward from three aspects, including the signing of prior contracts for the export of food machinery and equipment and the understanding of the policies of …
Effects Of Different Technologies On Enzyme Deactivation And Storage Stability Of Wheat Germs, Zhang Nan, Shi Lin, Meng Ji-Kun, Ge Xin-Hui, Cheng Yong-Qiang, Zhang Xiu-Qing
Effects Of Different Technologies On Enzyme Deactivation And Storage Stability Of Wheat Germs, Zhang Nan, Shi Lin, Meng Ji-Kun, Ge Xin-Hui, Cheng Yong-Qiang, Zhang Xiu-Qing
Food and Machinery
Objective: To obtain the best technology and treatment conditions of wheat germs stablizaiton, three different technologies were used to treat wheat germs. Methods: Microwave, superheated steam and hot air drying were used to treat wheat germs with enzyme deactivation, and their deactivation effects on lipase and lipoxygenase in wheat germs were compared. Then, the optimal treatment conditions of each technology were selected for the determination of total number of colonies and accelerated storage test. Results: Under the optimal treatment conditions, the lipase and lipoxygenase in wheat germs could be effectively deactivated by the three treatments. The superheated steam treatment had …
Variations Of Bacterial Community Structure During Storage And Processing Of The Betelnut, Ruan Zhi-Qiang, Deng Jian-Yang, Jiang Xue-Wei, Yao Li, Li Hao, Luo Xiao-Ming, Lu Ke-Qiang
Variations Of Bacterial Community Structure During Storage And Processing Of The Betelnut, Ruan Zhi-Qiang, Deng Jian-Yang, Jiang Xue-Wei, Yao Li, Li Hao, Luo Xiao-Ming, Lu Ke-Qiang
Food and Machinery
Objective: This study focuses on ensuring qualified bacterial indicators during betelnut processing. Methods: The key processing samples from the raw material to the finished product were analyzed by the Illumina Miseq high-throughput sequencing technology. Results: The results showed that a total of 191 456 effective sequences were obtained from the 7 kinds of betelnut samples, belonging to 790 genera, 239 families. The dominant bacteria genera include Bacillus, Pseudomonas, Hydrogenophaga, Leuconostoc, and Chryseobacterium. Significant differences in the bacterial community structure was found in the betelnuts between before and after storage. The species richness in betelnuts before storage (new betelnut) was higher …
Effect Of Chlorine Dioxide Concentration On Storage Quality Of Cuihong Plum, Zhao Zhi-Bing, Liu Yong-Ling, Li Ying, Ba Liang-Jie, Luo Dong-Lan
Effect Of Chlorine Dioxide Concentration On Storage Quality Of Cuihong Plum, Zhao Zhi-Bing, Liu Yong-Ling, Li Ying, Ba Liang-Jie, Luo Dong-Lan
Food and Machinery
Objective: This study aimed to exploring the fresh-keeping effect of chlorine dioxide onCuihong plum, and then providing a new way for postharvest fresh-keeping technology of Prunus. Methods: Cuihong plum fruits were treated with different concentrations of chlorine dioxide (20, 40, 60 mg/L) and then refrigerated at (1.0±0.5) ℃. Results: Compared with the control group, the group treated with 40 mg/L chlorine dioxide significantly reduced the decay rate, respiratory intensity, polyphenol oxidase activity (P<0.05), and inhibited the color difference L* value, hardness, soluble solids content, titratable acid content, VC content, peroxidase activity, the total number of mold and yeast colonies of Prunus (P<0.05). Conclusion: Treatment with 40 mg/L chlorine dioxide has the best storage effect, which can delay the metabolic process of Cuihong plum and maintain good storage quality.
Effects Of Anthocyanins From Vitis Amurensis On Cognitive Impairment In Mice With Chronic Alcoholism, Liu He, He Yang, Gu Jia-Dong, Wen Lian-Kui
Effects Of Anthocyanins From Vitis Amurensis On Cognitive Impairment In Mice With Chronic Alcoholism, Liu He, He Yang, Gu Jia-Dong, Wen Lian-Kui
Food and Machinery
Objective: To study the effect of Vitis amurensis. anthocyanins on cognitive impairment induced by chronic alcoholism. Methods: The mice were divided into blank group, model group, low-dose and high-dose groups treated by anthocyanins from V. amurensis. The model of chronic alcoholism was established and intervened with anthocyanin from V. amurensis. Morris water maze and step-down test, antioxidant stress and cholinergic system related indexes were measured, and the hippocampal slices were observed. Results: After anthocyanins intervention, the escape latency of water maze test was shortened by 41.38%, the total swimming distance was shortened by 28.53%, the first stage time was shortened …
The Effects Of Eurotium Cristatum Fermentation Broth On Immunological Indicators In Immunosuppressive Mice, Peng Ying
Food and Machinery
Objective: This study aimed to study the effect of Eurotium cristatum fermentation broth on improving the immunity of immunosuppressive mice. Methods: Immunosuppressive model was established by intraperitoneal injection of cyclophosphamide (80 mg/kg) in mice. Then the immunosuppressive mice were fed with low, middle and high dose fermentation broth for 15 days. The spleen index, carbon clearance test, half hemolysis value (HC50), delayed-type hypersensitivity test and the content of IL-2 in serum were detected to explore the changes of immunological indexes in immunosuppressive mice treated with fermentation broth. Results: Compared with the model group, the fermentation broth of the …
Flavonoid Constituents And Antioxidant Activities Of Crude Ethanolic Extracts From Different Tissues Of Premna Puberula Pamb. In Guizhou, Yang Ning-Xian, Yang Jiao, Wang Yan-Qiu, Zhang Ming-Sheng
Flavonoid Constituents And Antioxidant Activities Of Crude Ethanolic Extracts From Different Tissues Of Premna Puberula Pamb. In Guizhou, Yang Ning-Xian, Yang Jiao, Wang Yan-Qiu, Zhang Ming-Sheng
Food and Machinery
Objective: To enrich natural sources of antioxidants. Methods: The scavenging ability of DPPH and ABTS+ of extracts from Guizhou Premna puberula Pamb. was detected by ultrasonic extraction of total phenols and total flavonoids from roots, stems and leaves. Results: All the tissues had certain antioxidant activity and the antioxidant activity of leaves was the strongest, which was positively correlated with the contents of total phenols and total flavonoids. When the mass concentration was 0.1 mg/mL, the DPPH radical scavenging rate of leaves could reach 82.5%, which was close to the total reducing power of VC. Conclusion: It indicated that …
Optimization Of Polysaccharide Extraction Process From Aralia Elata（Miq.） Seem By Complex Enzymes And The Research Of Its Antioxidant Activity, Zhang Gui-Juan, Chen Ji-Ling, Tao Hui-Zhu
Optimization Of Polysaccharide Extraction Process From Aralia Elata（Miq.） Seem By Complex Enzymes And The Research Of Its Antioxidant Activity, Zhang Gui-Juan, Chen Ji-Ling, Tao Hui-Zhu
Food and Machinery
Objective: This study aimed to optimization of polysaccharide extraction process from Aralia elata (Miq.) Seem by complex enzymes and research of its antioxidant activity. Methods: The cellulase, pectinase and papain were combined as the compound enzymes and used to extract the polysaccharide from A. elata (AEPS). Enzymolysis temperature, enzymolysis duration, and solid-liquid ratio as the independent variables, a three-level-three-factor scheme was designed using the Box-Behnken method. After that, the antioxidant activity of AEPS was determined by the free radical scavenging ability experiments. Results: The optimal process conditions for the extraction process of AEPS using complex enzymes were as follows: enzymolysis …
Tomato Dry Peeling Technology Based On Catalytic Infrared, Liu Ying, Qu Wen-Juan, Luo Sheng-Tong, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Tomato Dry Peeling Technology Based On Catalytic Infrared, Liu Ying, Qu Wen-Juan, Luo Sheng-Tong, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: An efficient and green method of peeling tomatoes was explored. Methods: A dry peeling method of tomatoes was carried out based on catalytic infrared equipment, and the effects of technological parameters on peeling performance and pulp quality of tomatoes were investigated and compared with traditional peeling methods of hot water and lye. Results: Infrared heating distance, temperature and time all had significant effects on the peelability and pulp quality of tomatoes. The optimum technological parameters of tomato dry peeling based on catalytic infrared was infrared heating temperature of 450 ℃, distance of 25 cm and time of 5 min. …
Preparation And Process Optimization Of Coconut Oil-Based Bile Salt Liposomes, Shi Zhen-Zhen, Bai Xin-Peng, Yue Yi-Jing
Preparation And Process Optimization Of Coconut Oil-Based Bile Salt Liposomes, Shi Zhen-Zhen, Bai Xin-Peng, Yue Yi-Jing
Food and Machinery
Objective: this study focuses on improving the water solubility of coconut oil and expand its application in food industry. Methods: According to the characteristics of the solubility of coconut oil, soybean lecithin - deoxycholate was used as shell material with coconut-oil core to establish coconut-oil bile salt liposomes by thin film dispersion method. Response surface optimization (RSM) was carried out according to the encapsulation rate, and the effects of several factors, including soybean lecithin/deoxycholate ratio, PBS/ anhydrous ethanol ratio, sample fat ratio, ultrasonic time, hydration time and hydration temperature, on the encapsulation rate were investigated. Results: The results showed that …
The Effect Of Different Cutting Methods Of Tobacco Leaves After Redrying On Cut Tobacco After Drying, Jin Yi, Li An-Qi, Li Pei-Pei, Xing Jian-Wei, Li Wen-Wei, Li Chao
The Effect Of Different Cutting Methods Of Tobacco Leaves After Redrying On Cut Tobacco After Drying, Jin Yi, Li An-Qi, Li Pei-Pei, Xing Jian-Wei, Li Wen-Wei, Li Chao
Food and Machinery
Objective: In order to study the influence of different slicing methods on the quality index of cured cut tobacco after redrying processing. Methods: The formula tobacco leaves of a certain specification were divided into 4 parts on average, and then sliced after different slicing treatments. The structure, filling value, petroleum ether extract content and total aroma components of dried cut tobacco were determined. In order to eliminate the correlation between different quality indexes, principal component analysis （PCA） was used to reduce the dimension of the quality indexes of cut tobacco. Finally, the sensory quality of cut tobacco was evaluated under …
Research Progress On The Effect Of Purple Sweet Potato Flour On The Processing Characteristics Of Wheat Dough, Hu Han, Wang Ya-Shu, Zhou Wen-Hua, Zhang Meng-Xiao, Tan Yu-Heng, Li Liang-Yi
Research Progress On The Effect Of Purple Sweet Potato Flour On The Processing Characteristics Of Wheat Dough, Hu Han, Wang Ya-Shu, Zhou Wen-Hua, Zhang Meng-Xiao, Tan Yu-Heng, Li Liang-Yi
Food and Machinery
The research on the processing characteristics of purple potato-wheat mixed flour in recent years, and the changes of purple potato flour on the rheological properties of wheat dough in terms of silty, texture, stretching, dynamic rheology were summarized. The change law of the influence of gelatinization and aging on the thermodynamic properties was reviewed. Moreover, the existing problems in the current research on purple sweet potato-wheat mixed flour were analyzed, and the future research directions has been prospected.
Review On Separation, Purification And Functional Activity Of Plant Tannin, Huang Da-Rong, Zhang Ya-Zhen, Zheng Bai-Tao, Du Bing, Li Pan
Review On Separation, Purification And Functional Activity Of Plant Tannin, Huang Da-Rong, Zhang Ya-Zhen, Zheng Bai-Tao, Du Bing, Li Pan
Food and Machinery
The types and applications of botanical tannin was reviewed. Moreover, the purification process and functional activity of tannin were summarized, and the relative mechanism was preliminarily introduced. The research direction in the future was also prospected.
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Analysis Of Functional Composition、 Antioxidant Activity And Their Correlation In Stem, Leaf And Flower From Dendrobium Officinale, Tang Wen-Wen, Xia Jun-Li, Chen Yuan
Food and Machinery
Objective: To strengthen the comprehensive utilization of Dendrobium officinale（D. officinale） resources. Methods: The functional composition, antioxidant activity and their pearson correlation analysis of D. officinale stem, leaf and flower were studied and compared. Results: The results showed that the contents of 4 main functional components and antioxidant activity were significantly different between the stem, leaf and flower from D. officinale, the polysaccharide of leaf and flower were lower than that observed in stem: Stem（31.00%）＞Leaf（15.04%）＞Flower（8.11%）; However, compared with stem, the total flavonoid, total polyphenol and total alkaloids contents of leaf and flower were much higher. The results of DPPH, ABTS, FRAP …
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Main Experience And Enlightenment Of American Food Facts Up Front Labeling, Huang Ze-Ying, Huang Bei-Xun
Food and Machinery
The materials and information about Facts up Front labeling from the official website were collected. The practice experience was summarized in terms of the characteristics, types, comparison to the base case of a similar FOP labels, and comparison of implementation effects with other FOP labels. Consequently some advices were provided to start and develop the FOP labeling in China.
Study On Quality Control Of Edible Areca During Shelf Life, Li Liang-Yi, Pan Fei-Bing, Zhou Wen-Hua, Qian Xin, Wang You-Ren, Mo Hua
Study On Quality Control Of Edible Areca During Shelf Life, Li Liang-Yi, Pan Fei-Bing, Zhou Wen-Hua, Qian Xin, Wang You-Ren, Mo Hua
Food and Machinery
Objective： The reasons for the brining and whitening of the edible betel nut were investigated. Methods: conducts research and analysis by collecting patents related to edible betel nut brine between 2000 and 2020, as well as related factory cases. Results: In the preparation process of edible betel nut brine, the particle size of raw materials, the temperature and humidity of the environment, the moisture content in the sample and the automation of the equipment may cause the edible betel nut to return to brine and white. Conclusion: In the processing of areca nuts, the methods of strictly controlling water content, …
Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei
Effect Of The High Pressure Jet Mill Treatment On The Stability Of Oat Pulp, Huang Su-Jun, Wang Yue-Ru, Deng Li-Ping, Luo Shun-Jing, Liu Cheng-Mei
Food and Machinery
Objective: To study the effect and mechanism of the high-pressure jet mill on the stability of oat pulp, and to provide a theoretical reference for the processing of whole grain beverages. Methods: The oat pulp was processed with different pressures and high-pressure jet mills, and the morphology, instability index, particle size, and rheological properties of the storage period (30 d) were compared. Moreover the microscopic morphology (optical microscope, laser confocal scanning microscope), scanning electron microscope), soluble component content (soluble solids, soluble protein, soluble dietary fiber) were analyzed. Results: The high-pressure jet mill treatment gradually reduced the particle size, instability index, …
Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng
Effects Of High-Temperature And High-Humidity Treatment On The Properties Of The Proteins From Wheat Flour, Zhou Xiao-Ling, Li Na, Zhang Dong-Sheng
Food and Machinery
Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with …
Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian
Effects Of Bacillus Velezensis Zk1 On Fleshy Tissue Of Olecranon Peach And Its Enzymatic Properties, Chen Shao-Xian, Liu Yue, Zeng Yao-Ying, Yu Qian
Food and Machinery
Objective: Studying the enzymatic characteristics of pathogens can indirectly understand the pathogenic ability of pathogens to the host under different conditions. Methods: The composition and transmission electron microscope observation of the olecranon peach infected by the strain Bacillus velezensis zk1 before and after were investigated. The effects of temperature, pH and metal ions on the enzyme activity were studied by using a single substrate induced by the production of amylase, cellulose, pectinase and xylanase in the strain. Results: After being infected by the strain, the olecranon peach tissue cells were damaged, and the contents of starch, cellulose, hemicellulose and pectin …
Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong
Study On The Components And Distribution Of Betalain Pigments In Different Species Of Pitaya Fruit, Yang Xin-Feng, Wang Pan, Guo Xiao-Jie, Yang Lei, Li Qiong
Food and Machinery
Objective： To reveal the compositions of betalains (BLs) from pitaya fruit and their distribution in different parts. Methods: Three types of pitaya fruits, red peel-red flesh (RR), red peel-white flesh (RW), and yellow peel-white flesh (YW), were selected. The screening and confirmation of BLs were performed by ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC QTOF-MS/MS). Results: A total of 19 components were identified, including betanin, phyllocactin, indicaxanthin, etc. Most components (14) were identified from the peel part of RR fruit, and secondly, 12 components from the flesh part of RR fruit and nine components from the peel part of RW fruit. Conclusion: …
Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Comprehensive Quality Evaluation And Analysis Of Nutrition Components Of Various Flaxseed, Wang Li-Yan, Wang Xin-Miao, Jing Rui-Yong, Guo Yong-Xia
Food and Machinery
Objective： To study the difference of comprehensive nutrition quality, different flaxseed varieties were investigated. Methods: 12 flaxseed varieties from 6 producing areas were used as research objects, eight nutrition components, including alpha-linolenic acid, were used evaluation index, 12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology. Results: Three principal components were extracted from 8 indexes by principal component analysis, and their cumulative contribution rate reaches 87.608%, reflecting better the comprehensive information of 12 flaxseed varieties. Crude protein, total amino acid, iron, and alpha-linolenic acid contents can be a comprehensive evaluation index of …