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Articles 91 - 120 of 260
Full-Text Articles in Food Biotechnology
Rapid Identification Of Drug Resistance Of Escherichia Coli Based On Electrochemical Square Wave Voltammetry Of Resazurin, Qi Chuchu, Lu Lisheng, Ren Jiali, Zhou Kai, Zhang Xinfang, Zhang Ziying
Rapid Identification Of Drug Resistance Of Escherichia Coli Based On Electrochemical Square Wave Voltammetry Of Resazurin, Qi Chuchu, Lu Lisheng, Ren Jiali, Zhou Kai, Zhang Xinfang, Zhang Ziying
Food and Machinery
Objective: To evaluate the antibiotic resistance of five foodborne Escherichia coli clinical isolates to ciprofloxacin, gentamicin and ampicillin. Methods: Based on the theory of electron transfer during bacterial energy metabolism and the introduction of resazurin as a redox probe, an electrochemical square wave voltammetry （SWV） method based on bladed tensin-mediated rapid identification of E. coli drug resistance was established. Results: The electrochemical square wave voltammetry values of E. coli at different concentrations mediated by resazurin were determined, and there was a good linear relationship between the E. coli concentration and the oxidized peak current （I） of resazurin in …
Determination Of Six Human Milk Oligosaccharides In Dairy Product By Precolumn Derivatization High Performance Liquid Chromatography With Fluorescence Detection, Li Qiqi, Huang Jiale, Mu Shuyi, Li Qishan, Huang Jingjun
Determination Of Six Human Milk Oligosaccharides In Dairy Product By Precolumn Derivatization High Performance Liquid Chromatography With Fluorescence Detection, Li Qiqi, Huang Jiale, Mu Shuyi, Li Qishan, Huang Jingjun
Food and Machinery
Objective: To astablish a strong popularity, high sensitivity of six human milk oligosaccharides in dairy product by precolumn derivatization high performance liquid chromatography-fluorescence method. Methods: Aquatic product sample was precipitated with glacial acetic acid, filtration by using the filter paper. It was derived by 2-aminobenzamide solution. The extracts were centrifuged and filtered by using the organic filter membrane and analyzed by using a AdvanceBio Glycan Map column to be separated and detected，employing acetonitrile-50 mmol/L ammonium formate solution （pH 4.4） as the mobile phase for gradient elution. Results: Under the experimental conditions, six human milk oligosaccharides in dairy product were linear …
Analysis Of The Flow Field In A Meshing And Co-Rotating Differential Twin Screw Extruder For Extruding Polylactic Acid, Dai Xiangji, Liu Zihao, Huang Zhigang
Analysis Of The Flow Field In A Meshing And Co-Rotating Differential Twin Screw Extruder For Extruding Polylactic Acid, Dai Xiangji, Liu Zihao, Huang Zhigang
Food and Machinery
Objective: To explore the differences in runner performance of screw groups with different differential ratios, and to clarify the effects of differential speed on the extrusion performance of polylactic acid materials. Methods: Four groups of differential twin screw groups were established by Solidworks software, meshing and finite element numerical simulation were carried out by Fluent software, the calculation results were analyzed by CFD-post software, and the contours and discounted plots of various characterization parameters were combined, and they were verified by experiments. Results: Under the condition that the inlet and outlet pressures were 0.2 MPa and 0.5 MPa, and the …
Study On The Performance Of A Novel Transcritical Co2 Ejector Refrigeration System For Refrigerated Train, Jiang Hui, Zhu Jie
Study On The Performance Of A Novel Transcritical Co2 Ejector Refrigeration System For Refrigerated Train, Jiang Hui, Zhu Jie
Food and Machinery
Objective: A trans-critical CO2 refrigeration system with ejector is proposed and its performance factors are studied. Methods: In this paper, energy and exergic system model combined with experiment method were used to study the impact of the change of major parameters on traditional and new refrigeration systems. Results: In a given working condition, exergy efficiency of the compressor increased by 11.08% when an injector replaced the throttle valve, while the power of the compressor decreased by 6.04% and the performance factor increased by 11.1%. The optimum gas cooler pressure was found to maximize the system performance. In addition, the …
Multi Algorithm Fusion Based Trajectory Tracking Control Method For Parallel Food Sorting Robots, Li Yunfeng, Wang Cong, Li Yuqin
Multi Algorithm Fusion Based Trajectory Tracking Control Method For Parallel Food Sorting Robots, Li Yunfeng, Wang Cong, Li Yuqin
Food and Machinery
Objective: To solve the problems of low control accuracy and poor motion stability in the trajectory tracking control method of parallel food sorting robots. Methods: On the basis of analyzing the structure of a four degree of freedom parallel robot, a combination of sliding mode control algorithm, fuzzy control algorithm, and improved bat algorithm was proposed for trajectory tracking control of a parallel food sorting robot. Optimizing the bandwidth of fuzzy algorithms by improving the bat algorithm, and adaptively adjusting the fuzzy gain and sliding surface slope of the sliding membrane control algorithm through the optimized fuzzy control algorithm, the …
Research On Oyster Grading Equipment Based On Machine Vision, Zhao Lankai, Gao Guodong, Sun Zihao, Li Xiang, Wu Yunze
Research On Oyster Grading Equipment Based On Machine Vision, Zhao Lankai, Gao Guodong, Sun Zihao, Li Xiang, Wu Yunze
Food and Machinery
Objective: To improve the accuracy and comprehensiveness of oyster grading. Methods: The oyster automatic grading equipment was proposed and designed, the oyster queuing structure combining the rotating drum and the baffle conveyor belt, the grading method combining weight detection and machine vision detection were determined, and the overall structure design of the oyster grading equipment was completed. The oyster image was collected by industrial camera, and the oyster image was extracted by Otsu binarization, Gaussian filtering processing, Canny operator edge extraction and other methods. The oyster was graded by machine vision algorithm with length and fullness as the standard, and …
Preparation, Structural Characterization, And Performance Analysis Of Polyvinyl Alcohol/Fish Gelatin/Solanum Nigrum Anthocyanin Composite Film, Ouyang Lanlan, Deng Na, Yin Shixian, Rong Zhixing, Wang Jianhui
Preparation, Structural Characterization, And Performance Analysis Of Polyvinyl Alcohol/Fish Gelatin/Solanum Nigrum Anthocyanin Composite Film, Ouyang Lanlan, Deng Na, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
Objective: Screening of polyvinyl alcohol-fish gelatin-solanum nigrum anthocyanin （PVA/FG-SNA） composite packaging film with optimal structure and properties. Methods: Optimizing the fabrication process of films through orthogonal tests, and using thickness, moisture content, water vapor permeability （WVP）, tensile strength （TS）, elongation at break （EB）, Fourier infrared spectroscopy （FTIR）, X-diffraction （XRD）, scanning electron microscopy （SEM）, and thermogravimetric （TG） analysis to explore the effects of SNAs with different mass fractions on the properties and microstructures of PVA-FG film; In addition, the pH color response and NH3 sensitivity of the PVA/FG-SNA composite film were monitored. Results: When the mass ratio of PVA-to-FG, heating …
Research On The Application Of Traditional Pattern Based On Extension Semantics In Food Packaging Design, Feng Qing, Wang Qiting
Research On The Application Of Traditional Pattern Based On Extension Semantics In Food Packaging Design, Feng Qing, Wang Qiting
Food and Machinery
To meet the needs of consumers to combine traditional cultural connotations with food packaging, a research method for extracting traditional pattern features under extensible semantics is proposed. By analyzing and screening the patterns of Tang Dynasty gold and silver artifacts, the target pattern elements were established, and an extensible semantic model was constructed; Perform semantic lexical extension analysis on pattern primitives to obtain the maximum design value range. Visualize and analyze feature semantics using graphical thinking, and derive and evolve them using shape grammar. Taking a certain mooncake packaging design as an example, several design schemes were designed using this …
The Presentation Techniques Of Technological Sense In Food Packaging Design, Tang Hua
The Presentation Techniques Of Technological Sense In Food Packaging Design, Tang Hua
Food and Machinery
Integrating technological elements or showcasing technological features in food packaging design can present unique visual effects and functional value, enhancing product image and brand value. This paper further optimizes the presentation effect of technology in food packaging design and enhances the market competitiveness of products through clear design positioning, exploration of diverse expressions, integration of traditional culture, and reflection of humanistic care.
The Establishment Of Arrhenius Prediction Model For Tomato Quality Under Extreme Meteorological Temperatures, Ma Minzhen, Wang Ji, Shi Ce, Jia Zhixin, Xu Qian
The Establishment Of Arrhenius Prediction Model For Tomato Quality Under Extreme Meteorological Temperatures, Ma Minzhen, Wang Ji, Shi Ce, Jia Zhixin, Xu Qian
Food and Machinery
Objective: A coupled model for predicting tomato quality during short-term storage and transportation under extreme temperatures, utilizing the Arrhenius equation in conjunction with meteorological temperature data, to forecast the quality changes in tomatoes during the short-term storage and transportation processes under extreme weather conditions. Methods: Analyzing the meteorological temperature data for the year 2020 in Weifang, Baoding, and Daxing, 7 temperature points were selected to simulate the range of temperature variations for short-term storage and transportation of tomatoes. By utilizing the Arrhenius equation and integrating temperature with weight loss rate, hardness, color difference (ΔE), and sensory evaluation scores …
A Red Fuji Apple Appearance Grading Method Based On Improved Whale Optimization Algorithm And Cnn, Liu Sujiao, Lu Mingxing, Wang Chunfang, Zhao Zifeng, Liu Yi
A Red Fuji Apple Appearance Grading Method Based On Improved Whale Optimization Algorithm And Cnn, Liu Sujiao, Lu Mingxing, Wang Chunfang, Zhao Zifeng, Liu Yi
Food and Machinery
Objective: In order to improve the accuracy of machine vision technology in grading the appearance quality of red Fuji apples, a red Fuji apple appearance grading method based on improved whale optimization algorithm （WOA） and CNN is proposed. Methods: A red Fuji apple image database with different appearance quality levels was established, and the database images were preprocessed so as to improve the training effect and generalization ability of the model. The improved CNN-LSTM was designed as the weighted grey correlation method was used to compress the CNN convolution scale, in order to reduce redundant interference between features and improve …
Simulation Study Of Controlled Atmosphere Storage Environment For Sweet Potatoes Using Modular Turnover Boxes, Hu Rusheng, Liu Yin, Meng Zhaofeng, Zhang Fan, Wu Feijun
Simulation Study Of Controlled Atmosphere Storage Environment For Sweet Potatoes Using Modular Turnover Boxes, Hu Rusheng, Liu Yin, Meng Zhaofeng, Zhang Fan, Wu Feijun
Food and Machinery
Objective: To mitigate unfavorable factors during the packing, transportation, and storage of fruits and vegetables, a foldable, preassembled turnover box was designed based on the premise of recycling. Methods: Standardized boxes were used to hold sweet potatoes, which were considered long rotating ellipsoids, and the storage environment was modeled. A porous medium model, a species transport model, and a local non-thermal equilibrium model were used to study the temperature, humidity, speed, O2 volume fraction, and CO2 volume fraction distributions in the cargo area during the curing warming, post-curing cooling, and storage stages. Results： 40 ℃ was the optimum …
Study On Hypoglycemic And Lipid-Lowering Activity Of Shrimp Shell-Derived Enzymatic Hydrolysate And Peptide Sequence Function Analysis, Han Pengwei, Yi Tong, Li Honghui, Wu Hao, Li Yan, Chu Wuying
Study On Hypoglycemic And Lipid-Lowering Activity Of Shrimp Shell-Derived Enzymatic Hydrolysate And Peptide Sequence Function Analysis, Han Pengwei, Yi Tong, Li Honghui, Wu Hao, Li Yan, Chu Wuying
Food and Machinery
Objective: The PCSPHs were prepared by enzymatic hydrolysis of Procambarus clarkii shells, and their hypoglycemic and lipid-lowering activities in vitro were evaluated and peptide sequence were analyzed. Methods: Different crayfish shell proteolysates were prepared by hydrolysis of pepsin, alcalase protease, trypsin, flavor protease and papain, and their in vitro hypoglycemic and lipid-lowering activities were evaluated and peptide sequences were determined. The peptides sequence of Procambarus clarkii shells was identified by LC-MS/MS. Taking the crystal structure of the nuclear receptor PPARγ ligand binding region as the target, Autodock vina was used to simulate molecular docking to obtain crayfish shell peptides …
Nutritional Evaluation And Enzymatic Hydrolysis Peptide Preparation Process Optimization Of Aspongopus, Li Jiaxu, Yang Yang, Wang Biying, Li Pan, Du Bing
Nutritional Evaluation And Enzymatic Hydrolysis Peptide Preparation Process Optimization Of Aspongopus, Li Jiaxu, Yang Yang, Wang Biying, Li Pan, Du Bing
Food and Machinery
Objective: This study aimed to investigate the nutrient composition and the optimal enzymatic conditions for the peptides of Aspongopus and lay the groundwork for the creation of Aspongopus protein resources. Methods: The fat, protein, crude polysaccharide content, and fatty acid composition were determined according to the national standard method, and the total flavonoid and polyphenol content was determined by the standard curve method. Response surface methodology was used to optimize the enzymatic process conditions of Aspongopus based on the peptide yield; Amino acid analyzer and high-performance gel permeation chromatography was used to determine the amino acid composition and the relative …
Study On The Numbing Substance Of Polygonatum Rhizoma Based On Steaming Treatment, Wang Jiaxuan, Wang Feng, Li Qingming, Li Wenjia, Su Xiaojun
Study On The Numbing Substance Of Polygonatum Rhizoma Based On Steaming Treatment, Wang Jiaxuan, Wang Feng, Li Qingming, Li Wenjia, Su Xiaojun
Food and Machinery
Objective: To discover the material substances of the numbing characteristics in Polygonatum Rhizoma. Methods: Polygonati Rhizoma from eight regions were processed by the "nine-steam-nine-bask" method, and its content changes of saponin, polyphenol and calcium oxalate crystal at different steaming times were determined. The degree change of numbing was determined by the cell hemolysis test and sensory properties, and a correlation analysis of numbing was conducted. Results: With the increase of steaming times, the contents of polyphenol and saponin in Polygonati Rhizoma from different regions were initially increased and then decreased, while the content of calcium oxalate crystal and hemolysis …
Isolation, Identification And Control Of Spoilage Microorganisms In Xiangwei Stewed Bean, Peng Xin, Li Bingxin, Ma Fang, Zhan Liangzhong, Wen Ming, Zhou Xiaohu
Isolation, Identification And Control Of Spoilage Microorganisms In Xiangwei Stewed Bean, Peng Xin, Li Bingxin, Ma Fang, Zhan Liangzhong, Wen Ming, Zhou Xiaohu
Food and Machinery
Objective: To better control the growth of spoilage microorganisms, and ensure the food safety of Xiangwei Luodou dry. Methods: The putrefactive microorganisms in Xiangwei dried tofu were identified by plate scribing method, colony morphology observation, Gram staining, 16S rDNA and ITS sequence. Results: A total of 9 strains were isolated andscreened. KZ2780-3 and KZ2780-4 are Bacillus subtilis, NZ2559-1 is Bacillus cereus, and JZ2559-5 is Bacillusamylolyticus amyloliquefaciens, FZ2559-2 for Klebsiella pneumoniae, SZ2641-5 for Enterococcus faecium, RZ2641-7 for Staphylococcus haemolyticus, BZ2780-1 for Acinetobacter baui, CZ2780-5 for Penicillium citri. Conclusion: The strains causing dry rot …
Hot Air Drying Characteristics And Model Of Mango Slices, Huang Min, Gan Ting, Yi Ping, Huang Fang, Li Li
Hot Air Drying Characteristics And Model Of Mango Slices, Huang Min, Gan Ting, Yi Ping, Huang Fang, Li Li
Food and Machinery
Objective: In order to predict and control the hot air drying process of Mango. Methods: Using fresh Mangifera indica Linn as experimental material, the effects were studied in different hot air temperatures (60, 65, 70 ℃) and different thickness of Mango slices (0.8, 1.0, 1.2 cm) on the drying curve, drying characteristic curve and effective moisture diffusion coefficient of Mango. Selecting six commonly used drying models suitable for fruits and vegetables for fitting, analysis, and validation, the most suitable model for Mango hot air drying was selected. Results: With the increase of temperature and the decrease of slice thickness, the …
Optimization Of Preparation Process And Preliminary Structure Characterization Of Polysaccharides From Lemon Peel With High Hypoglycemic Activity, Jiang Zhonggui, Li Di, Li Kaifeng, Ma Li, Gu Xin
Optimization Of Preparation Process And Preliminary Structure Characterization Of Polysaccharides From Lemon Peel With High Hypoglycemic Activity, Jiang Zhonggui, Li Di, Li Kaifeng, Ma Li, Gu Xin
Food and Machinery
Objective: This study aimed to optimize the preparation process of polysaccharides from lemon peel and screen out the components with high hypoglycemic activity. Methods: Ultrasonic assisted enzymatic extraction of lemon peel polysaccharide, combined with response surface test to explore the best extraction process, through DEAE-52 anion chromatography and Sephadex G-100 gel column chromatography separation and purification to obtain a homogeneous polysaccharide fraction (named as LPs-1a). The effective hypoglycemic components of lemon peel polysaccharides were screened by α-glucosidase and their relative molecular weight, monosaccharide composition and characteristic groups were analyzed. Results: The optimal extraction process of lemon peel polysaccharide was …
Research On Efficient Production And Quality Optimization Of Yuba Based On Soymilk Solids Concentration And Slurry Depth Control, Zhang Yan, Ren Guangyue, Duan Xu, Liu Wenchao, Wang Zhe
Research On Efficient Production And Quality Optimization Of Yuba Based On Soymilk Solids Concentration And Slurry Depth Control, Zhang Yan, Ren Guangyue, Duan Xu, Liu Wenchao, Wang Zhe
Food and Machinery
Objective: Determine the appropriate soymilk concentration and slurry depth to provide a theoretical reference for the efficient and high-quality production of yuba. Methods: The effect of soymilk solids concentration and slurry depth on the yield, film-forming rate, nutrient contents, mechanical properties, cooking loss rate, and rehydration ratio were investigated. Results: The optimal yield solids of yuba (34.68%) and highest nutritional value occurs when the soymilk solids concentration is 6% and the soymilk slurry depth is 6 cm, which presents 51.05% protein, 23.42% fats, and it also has good tensile strength and rehydration qualities, with respective measurements of 3.74 MPa and …
Study On Optimization Of Enzymatic Hydrolysis Technology For Mushroom Sauce, Chen Jing, Tang Haoguo, Wang Jiakang, Si Qihe, Shen Ruxiao
Study On Optimization Of Enzymatic Hydrolysis Technology For Mushroom Sauce, Chen Jing, Tang Haoguo, Wang Jiakang, Si Qihe, Shen Ruxiao
Food and Machinery
Objective: This study aimed to prepare a kind of mushroom paste with Lentinus edodes, Pleurotus eryngii and Agaricus bisporus as raw materials by enzymolysis with cellulase. Methods: The response surface method was used to optimize the optimal enzymatic hydrolysis process of the mushroom paste with amino acid nitrogen content as the index. Results: The optimal enzymolysis conditions were as follows: enzyme dosage 0.6%, pH 6, enzymolysis temperature 50 ℃, solid-liquid ratio 1∶30 （g/mL）. Under these conditions, the actual amino acid nitrogen content was 0.418 μg/100 g. Conclusion: The sensory evaluation and nutritional indexes of the mushroom paste are up …
Research Review On The Detection Of Bpa By Electrochemical Sensors Modified With Carbon-Based Composites, Ren Huimin, Zhang Bo, Yin Shixian, Rong Zhixing, Wang Jianhui
Research Review On The Detection Of Bpa By Electrochemical Sensors Modified With Carbon-Based Composites, Ren Huimin, Zhang Bo, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
As one of the most widely used plasticizers, BPA is often used in various types of food packaging. However, the leaching of BPA from food and water and the emission of BPA in the manufacturing process can harm human health. In recent years, carbon-based composites have shown excellent performance in the detection of BPA due to their unique physical and chemical properties. The rapid detection of BPA by electrochemical sensors based on carbon-based composites has become a research hotspot. This article provides an overview of BPA and the application of carbon-based materials modified electrochemical sensors in the detection of BPA, …
Research Progress On Postharvest Quality Deterioration And Preservation Technology Of Blueberry, She Jiehai, Zhou Wenhua, Ma Yan, Zeng Yaoying, Yu Zhuojun, Guo Hangyu
Research Progress On Postharvest Quality Deterioration And Preservation Technology Of Blueberry, She Jiehai, Zhou Wenhua, Ma Yan, Zeng Yaoying, Yu Zhuojun, Guo Hangyu
Food and Machinery
Because of high moisture content, blueberries are susceptible to disease and insect infestation leading to corruption and deterioration, which has serious influence on the shelf life of blueberry fruits. This article summarizes the cause mechanism of postharvest quality deterioration of blueberry fruits and the research progress of blueberry preservation technology at home and abroad, mainly including physical, chemical and biological preservation methods; and emphasizes the application of biological methods in the postharvest preservation of blueberries.
Research Progress On Preparation And Characteristics Of Polysaccharide Plant Protein Complex, Zhang Di, Fu Meiling, Fei Congxuan, Li Dandan, Xiu Jianhua
Research Progress On Preparation And Characteristics Of Polysaccharide Plant Protein Complex, Zhang Di, Fu Meiling, Fei Congxuan, Li Dandan, Xiu Jianhua
Food and Machinery
Polysaccharides and proteins are two important components in food. Combining plant protein with polysaccharides can give full play to their advantages, show new functional characteristics, and improve their shortcomings. In this review, the preparation and influencing factors of polysaccharides-plant proteins complex, the functional properties of the polysaccharide-plant protein complex and its application are introduced.
Research Progress Of Nanomaterials In The Rapid Detection Of Heavy Metal Ions In Food, Wang Yiping, Su Shufang, Yuan Yalan, Mao Ning
Research Progress Of Nanomaterials In The Rapid Detection Of Heavy Metal Ions In Food, Wang Yiping, Su Shufang, Yuan Yalan, Mao Ning
Food and Machinery
Nanomaterials have been widely used in the detection of heavy metal ions in food due to their large specific surface area, good stability, special structure, easy modification, and good biocompatibility. This review focuses on the research and application status of nanomaterials such as carbon nanotubes, graphene, carbon quantum dots, metal-organic frameworks and nanoenzymes in the detection of heavy metal ions in food. The challenges and application prospects of nanomaterials in the detection of heavy metal ions in food are also discussed.
Exploring The Potential Of Electromagnetic-Driven Energy Technologies In Preventing Microbial And Aflatoxin Contamination Of Grains, Abass A. Oduola
Exploring The Potential Of Electromagnetic-Driven Energy Technologies In Preventing Microbial And Aflatoxin Contamination Of Grains, Abass A. Oduola
Graduate Theses and Dissertations
Electromagnetic-driven energy such as infrared (IR) technology holds great potential in deactivating Aspergillus flavus spores and prevents aflatoxin B1 (AFB1) contamination. Aflatoxins, highly toxic secondary metabolites primarily produced by Aspergillus species within the Flavi section (A. flavus, A. parasiticus, and A. nomius), pose substantial health risks to both humans and animals due to their significant toxicity and carcinogenic properties. Detecting and quantifying the presence and proliferation of these harmful fungi on food materials can be achieved by measuring the concentration of ergosterol. Ergosterol is a sterol compound produced in the cell membranes of fungi during their growth, providing …
Detection Of Aminoglycoside Antibiotic Residues In Pork By Quechers Method Combined With Sers Technique, Yang Haifan, Ding Li, Xu Miaowen, Shen Kang, Wang Xubo
Detection Of Aminoglycoside Antibiotic Residues In Pork By Quechers Method Combined With Sers Technique, Yang Haifan, Ding Li, Xu Miaowen, Shen Kang, Wang Xubo
Food and Machinery
Objective: To achieve rapid, quantitative and high-throughput detection of aminoglycoside antibiotic residues in pork. Methods: Square-array aligned SERS substrates based on Au nanoflowers （AuNFs） were prepared using PP synthetic paper as a substrate. Pork samples were pre-treated by QuEChERs method and subjected to SRES. Results: Using 4-mercaptobenzoic acid as the SERS probe molecule, the substrate exhibited good homogeneity, SERS enhancement effect, reproducibility and stability. the SERS signal intensities at the characteristic peaks at 475, 619 cm-1 showed good linear relationships with the logarithms of the concentrations of gentamicin sulphate and neomycin sulphate, respectively （R2 of 0.991 6 …
Structural Characteristics And Hypoglycemic Activity Of Polysaccharides From Different Parts Of Wampee, He Junye, Liu Cheng, Yu Chongyang, Sun Pengpeng, Ren Yuanyuan
Structural Characteristics And Hypoglycemic Activity Of Polysaccharides From Different Parts Of Wampee, He Junye, Liu Cheng, Yu Chongyang, Sun Pengpeng, Ren Yuanyuan
Food and Machinery
Objective: This study aimed to develop antioxidant products and anti-diabetes drugs of wampee. The study aimed to research the structural characteristics, anti-oxidation and hypoglycemic properties in vitro of polysaccharides from different parts of wampee. Methods: The structural properties, in vitro antioxidant and hypoglycemic activities of polysaccharides from the fruit, peel and seeds of wampee (CWP-F, CWP-P, and CWP-S) were analyzed and compared from the aspects of chemical composition, molecular weight, monosaccharide composition, appearance, DPPH free radical scavenging rate and α-amylase inhibition rate. Results: CWP-F had the highest molecular weight and was mainly composed of galactose and arabinose, CWP-P was mainly …
Research Progress On The Mechanism Of Food-Derived Antihypertensive Peptides, Wang Baobei, Zhang Hui, Liu Yusong, Chen Hongbin, Guo Fengxian, Zheng Zongping
Research Progress On The Mechanism Of Food-Derived Antihypertensive Peptides, Wang Baobei, Zhang Hui, Liu Yusong, Chen Hongbin, Guo Fengxian, Zheng Zongping
Food and Machinery
In this review, several mechanisms of antihypertensive peptides derived from food and its by-products were summarized. Mechanisms based on the RAAS system such as ACE/Ang Ⅱ/AT1R signaling pathways and ACE2/Ang (1-7)/MasR signaling pathways were included. Mechanisms targeting at KNOS system including PI3K/Akt/eNOS signaling pathway, PPAR-γ/caspase3/MAPK/eNOS signaling pathway and L-type Ca2+ channel were also discussed. In addition, the pathways of reducing blood pressure by inhibiting endothelin-converting enzyme (ECE) activity discovered in recent years were also introduced.
Effects Of Limited Enzymolysis And Glycosylation On Emulsifying Properties Of Soybean Protein Isolates, Li Lin, Sun Yixi, Qin Wen, Zhang Qing
Effects Of Limited Enzymolysis And Glycosylation On Emulsifying Properties Of Soybean Protein Isolates, Li Lin, Sun Yixi, Qin Wen, Zhang Qing
Food and Machinery
Objective: This study aimed to develop novel soybean protein isolate （SPI）-based emulsifiers. Methods: The structure of SPI was modified by limited enzymolysis combined with glycosylation and the effects of this synergistic modification on the emulsification characteristics of SPI was studied. Results: Among the different components obtained from the SPI hydrolysate （SPIH）, the high molecular mass component （F30） exhibited the best emulsifying property. The emulsifying stability of F30-dextran conjugates obtained for 4 h was the best. Compared with SPI, SPIH and F30, the F30-dextran conjugates stabilized emulsions showed the lowest initial average particle size and the best storage stability. When the …
Study On The Degradation Of T-2 Toxin In Beer By Glow Discharge Plasma, Wang Xiaobo, Liu Jiannan, Zheng Lin, Chen Bingbing, Feng Zejun, Deng Qi
Study On The Degradation Of T-2 Toxin In Beer By Glow Discharge Plasma, Wang Xiaobo, Liu Jiannan, Zheng Lin, Chen Bingbing, Feng Zejun, Deng Qi
Food and Machinery
Objective: Exploring the optimal process for the degradation of T-2 toxin in beer by glow discharge plasma（GDP） and its impact on the physicochemical indicators of beer. Methods: Based on single-factor experiments, a response surface optimization experiment with four factors and three levels was conducted using the Box Behnken method to determine the optimal degradation conditions for T-2 toxin in beer. Results: When the discharge voltage was 570 V, the action time was 18 minutes, the discharge current was 99 mA, and initial concentration of T-2 toxin was 8.5 μg/mL. Under the control of these conditions, the degradation efficiency of the …