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Articles 421 - 450 of 5215
Full-Text Articles in Food Biotechnology
Research On The Tooth Roll Power Of Roller Mill Based On Discrete Element, Zhao Qifeng, Wu Wenbin, Wang Xuefeng, Jia Huapo
Research On The Tooth Roll Power Of Roller Mill Based On Discrete Element, Zhao Qifeng, Wu Wenbin, Wang Xuefeng, Jia Huapo
Food and Machinery
Objective: To optimize the operating parameters of wheat milling in roller mill I skin mill to reduce the energy consumption of milling. Methods: Using EDEM discrete element simulation software, Box-Behnken test was designed for key milling factors such as roll pitch, feeding amount, rotational speed and rotational speed ratio to investigate the relationship between operating parameters and milling power. Results: The significance rankings of the effects on the toothed roll crushing power were, in order, speed ratio, roll pitch, feed volume, speed ratio quadratic term, roll pitch quadratic term, interaction of roll pitch and speed ratio, interaction of feed volume …
Robot's Automatic Strategy For Fermented Grains Scooping Based On Machine Vision, Tian Huairui, Tian Jianyan, Wang Sugang, Wang Xiaobo
Robot's Automatic Strategy For Fermented Grains Scooping Based On Machine Vision, Tian Huairui, Tian Jianyan, Wang Sugang, Wang Xiaobo
Food and Machinery
Objective: To solve the problems of low level of automation and high labor intensity of workers in the fermented grains discharging process of solid-state fermentation in the ground-pot. Methods: An automatic fermented grains scooping strategy for the compound robot for fermented grains scooping was proposed. Based on the pre-processing of the ground-pot image and the reconstruction of the point cloud inside the inner edge, the point cloud segmentation algorithm was used to extract the point cloud of fermented grains. The scooping plane was constructed. The safe working distance for scooping was solved. Preset scooping points were set. Afterwards, the scooping …
Effect Of Chlorine Dioxide Fumigation Treatment On Quality Of Broccoli, Li Yuqing, Lu Lixin, Wang Qing
Effect Of Chlorine Dioxide Fumigation Treatment On Quality Of Broccoli, Li Yuqing, Lu Lixin, Wang Qing
Food and Machinery
Objective： This study aimed to solve the problems of yellowing, discoloration and quality preservation of broccoli after harvesting. Methods： Broccoli was fumigated with chlorine dioxide gas at different mass concentrations (0,0.2, 0.5, 1.0, 1.5, 2.0 mg/L) at 23 ℃, and the sensory, color, yelination grade, physiological and biochemical indexes and related browning enzyme activities of broccoli were determined after 0,2,4,6,8 days of storage. Results： Compared with the control group, different mass concentrations of ClO2 could inhibit the mass loss rate, yellowing browning and spoilage of flower buds of broccoli. ClO2 at 0.5 and 1.0 mg/L had a more …
Study On The Performance Of Porcine Liver Protein Composite Membrane And Its Application In Meat Preservation, Yang Le, Liu Lili, Wang Haoyang, Chen Hui, Ding Yue
Study On The Performance Of Porcine Liver Protein Composite Membrane And Its Application In Meat Preservation, Yang Le, Liu Lili, Wang Haoyang, Chen Hui, Ding Yue
Food and Machinery
Objective: A new type of natural food preservative with pork liver as the main raw material was developed. Methods: Water-soluble porcine liver protein (WSLP), salt-soluble porcine liver protein (SSLP) and chitosan (CS) were combined to create edible composite membranes. The edible membrane components were then examined from a variety of perspectives using mechanical properties, Fourier transform infrared spectroscopy (FT-IR) and microstructure analysis. Utilized to preserve pork, and by contrasting the changes in the physical and chemical indices during the chilling process, the freshness retention capabilities of the composite film were investigated. Results: With the addition of WSLP and SSLP, the …
Effects Of Four Packaging Materials On Preservation Of Passion Flower （Passiflora Caerulea L.） Fruit, Lin Yuzhao, Chen Leiyi, Chen Hongbin, Zheng Jinshui, Jiang Xuanjing, Yang Jingmei
Effects Of Four Packaging Materials On Preservation Of Passion Flower （Passiflora Caerulea L.） Fruit, Lin Yuzhao, Chen Leiyi, Chen Hongbin, Zheng Jinshui, Jiang Xuanjing, Yang Jingmei
Food and Machinery
Objective: The preservation effects of four packaging materials on passion fruit were studied. Methods: The fruit of passion flower cv. Huangjin （maturity: eight） was used as the research material, and passion flower fruit was treated via polyvinyl chloride （PVC） film, polyethylene （PE） bag, bidirectional stretch polyolefin （BSP） heat shrinkable film, biodegradable modified atmosphere （BMA） bag, respectively, with untreated ones as the control group. Then, the fruits was stored at temperature of （25±1） ℃ and relative humidity of 85% for fifteen days, and the preservation indices of fruit were measured every three days. Results: Compared to control passion fruit, the four …
A Preliminary Study On The Effect Mechanism Of A Rice Immune Peptide In Mice, Wen Shiyu, Zhang Zhimeng, Wu Hao, Xie Yufei, Huang Qingming, Liao Juan, Wen Li
A Preliminary Study On The Effect Mechanism Of A Rice Immune Peptide In Mice, Wen Shiyu, Zhang Zhimeng, Wu Hao, Xie Yufei, Huang Qingming, Liao Juan, Wen Li
Food and Machinery
Objective: This study aimed to demonstrate the potential immunomodulatory activity in mice of rice immunopeptide GBP1 （NSVFRALPVDVVANAYR） screened previously. Methods: Animal experiments were conducted to investigate the immunomodulatory mechanism of GBP1 peptide. RNA-Seq was used to sequence the transcriptome of mouse spleen tissues before and after GBP1 peptide treatment, and the molecular mechanism of GBP1 peptide immunomodulatory effect was explained. Results: In the GBP1 peptide treatment group, the number of spleen cells tended to be normal, the liver organ coefficient decreased significantly, and the serum IgG content was stable.GBP1 peptide can affect the expression of cytokines, mediate signal transduction pathways, …
The Antitumor Activity Of Brassica Rapa L. Acid Polysaccharides In Vivo, Kadeer Gulimila, Maitiruze Amannisa, Li Mingzhu, Kang Jinsen, Taoerdahong Hailiqian
The Antitumor Activity Of Brassica Rapa L. Acid Polysaccharides In Vivo, Kadeer Gulimila, Maitiruze Amannisa, Li Mingzhu, Kang Jinsen, Taoerdahong Hailiqian
Food and Machinery
Objective: To explore the effects of Brassica rapa L. acid polysaccharide 1 (BRAP-1) on H226 cell tumor-bearing mice. Methods: 60 mice were divided into the model group (0.1 mL/10 g), positive cisplatin [3 mg/(kg·2 d)], BRAP-1 low dose [50 mg/(kg·d)], BRAP-1 medium dose [100 mg/(kg·d)] and BRAP-1 high dose [200 mg/(kg·d)]. During the experiment, the tumor growth of mice was observed, and the tumor inhibition rate and organ index were calculated; The levels of interleukin-18 (IL-18), interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α) in serum were detected by enzyme-linked immunosorbent assay. The gene expressions …
Extraction Of Active Ingredients From Penthorum Chinense Pursh And Comparison Of Component Distribution In Different Parts, Xiang Zhuoya, Zhu Boyu, Zhu Yongqing, Xia Chen, Chen Song
Extraction Of Active Ingredients From Penthorum Chinense Pursh And Comparison Of Component Distribution In Different Parts, Xiang Zhuoya, Zhu Boyu, Zhu Yongqing, Xia Chen, Chen Song
Food and Machinery
Objective: This study aimed to determine the extraction solvent and compare the distribution of functional ingredient and antioxidant activities in different parts of Penthorum chinense pursh. Methods: the total phenolic content, total flavonoid content, antioxidant capacity and individual phenolic compounds content in Penthorum chinense pursh were determined and analyzed. Results: The total phenolic content, total flavonoid content increased and then decreased with the increase of solvent concentration. The seven main phenolic compounds （catechin, rutin, pinocembrin-7-O-glucoside, quercetin, kaempferol, pinocembrin and thonningianin A）, ABTS radical scavenging ability, and ferric ion reduction ability were the highest in 80% ethanol extract. The …
Analysis Of Flavor Characteristics Of Herbal Cultivated Tremella Fuciformis Based On Component Difference Analysis And Intelligent Sensory, Chen Wanchao, Wu Di, Xiao Minsheng, Yao Shuxian, Yang Yan, Liu Yanfang
Analysis Of Flavor Characteristics Of Herbal Cultivated Tremella Fuciformis Based On Component Difference Analysis And Intelligent Sensory, Chen Wanchao, Wu Di, Xiao Minsheng, Yao Shuxian, Yang Yan, Liu Yanfang
Food and Machinery
Objective: Clarify the flavor characteristics of Tremella fuciformis cultivated on herbaceous substrate. Methods: In the study T. fuciformis cultivated on herbaceous substrate was used as the research object, while samples of yellow tremella and white tremella cultivated on conventional substrate were used as controls. The differences in flavor composition between them were analyzed using high-performance liquid chromatography and Headspace Solid Phase Microextraction Ggas Chromatography Mass Spectrometry (HS-SPME-GC-MS). And combined with intelligent sensory technology, its flavor characteristics were analyzed. Results: According to multi-dimensional evaluations such as fresh and sweet amino acid and flavor nucleotides content, taste activity value and equal freshness …
Comparative Study On Several Black Bean Components, Antioxidant And Enzyme Inhibition In Vitro, Dang Yuting, Zhang Yan, Jing Boxing, Su Xiaomeng, Chai Xiyan
Comparative Study On Several Black Bean Components, Antioxidant And Enzyme Inhibition In Vitro, Dang Yuting, Zhang Yan, Jing Boxing, Su Xiaomeng, Chai Xiyan
Food and Machinery
Objective: The difference in bioactive substance content and bioactivity in black beans were compared. Methods: The contents of total phenolic acids, total flavonoids, condensed tannins, total anthocyanins, total polysaccharides and total proteins of nine kinds of black beans were determined. The antioxidant activities of black bean extracts in vitro and their inhibitory effects on α-amylase, pancreatic lipase, acetylcholinesterase and tyrosinase were compared. Results: The contents of total phenolic acid, total flavonoids, condensed tannins and total anthocyanins were as follows: equine bean > small black bean > black bean; Total polysaccharide content: small black bean > black bean > horse bean; Total protein content: horse …
Effects Of Grape Seed Proanthocyanidins On Hepg2 Cell Genes And Related Functions Based On Transcriptome Sequencing, Zheng Wancai, Dang Bin, Zhang Ji, Luo Qiaoyu, Feng Zuoshan
Effects Of Grape Seed Proanthocyanidins On Hepg2 Cell Genes And Related Functions Based On Transcriptome Sequencing, Zheng Wancai, Dang Bin, Zhang Ji, Luo Qiaoyu, Feng Zuoshan
Food and Machinery
Objective： Based on transcriptome sequencing analysis, the effect of grape seed procyanidins on HepG2 cell genes and related functions was identified. The key genes and metabolic pathways involved in the treatment of HepG2 cells with procyanidins were confirmed. Methods: Through transcriptome sequencing, screening differential genes, gene functional annotation and enrichment analysis of the KEGG pathway, transcriptome studies were conducted on grape proanthocyanidin-treated cells. Results: After treating HepG2 cells with grape anthocyanins, the main biological processes enriched are cellular processes, metabolic processes, biological regulatory processes, immune system processes, reproductive regulation, and growth regulation. Research has found that 12 key differentially expressed …
Optimization Of Anthocyanin Copigmentation Formula Of Purple Corn And Its Effect On The Quality Of Purple Corn, Pang Wenqian, Yu Rui, Li Dajing, Liu Chunju, Bai Bing
Optimization Of Anthocyanin Copigmentation Formula Of Purple Corn And Its Effect On The Quality Of Purple Corn, Pang Wenqian, Yu Rui, Li Dajing, Liu Chunju, Bai Bing
Food and Machinery
Objective: This study aimed to explore the copigmentation formula of purple corn anthocyanins. Methods: In this study, fructose, tannic acid, and pectin were used as co-pigmentation. The response surface method was used to optimize the co-pigmentation formula of purple corn anthocyanins, and the untreated purple corn was used as a control test. The anthocyanin components, color, texture, taste and antioxidant activity (DPPH free radical scavenging ability, ABTS free radical scavenging ability, and FRAP iron ion reducing ability) of purple corn after different treatments were determined. Results: 19% fructose, 0.07% tannic acid, and 1.9% pectin had the best copigmentation effect. Compared …
Study On Preparation, Characterization And Stability Of Β-Cyclodextrin Inclusion Compound Of Foeniculum Vulgare Volatile Oil, Zhang Yumeng, Xu Fang, Yao Yuhan, Li Chenyang, Zhao Jun
Study On Preparation, Characterization And Stability Of Β-Cyclodextrin Inclusion Compound Of Foeniculum Vulgare Volatile Oil, Zhang Yumeng, Xu Fang, Yao Yuhan, Li Chenyang, Zhao Jun
Food and Machinery
Objective: To Prepared of β-Cyclodextrin inclusion complex with Foeniculum vulgare（fennel） volatile ooil and study on its sstructural characterization and stability. Methods: Based on the inclusion rate, the inclusion yield and the content of trans-anethole in the inclusion compound, the comprehensive evaluation index was established, and the effects of the ratio of fennel volatile oil to β-cyclodextrin, inclusion temperature and inclusion time on it were explored. The preparation process was optimized by orthogonal test. It was characterized by scanning electron microscopy, thin layer chromatography, Fourier infrared spectroscopy and differential scanning calorimetry. Finally, the stability of the inclusion compound was …
Effects Of Drying Methods On The Quality And Volatile Flavor Compounds Of Oil Tea Powder, Li Guanli, Wu Qiuyue, Chen Xixia, Wu Shujie, Duan Qiuxia, Li Xiaochun, Luo Yanghe
Effects Of Drying Methods On The Quality And Volatile Flavor Compounds Of Oil Tea Powder, Li Guanli, Wu Qiuyue, Chen Xixia, Wu Shujie, Duan Qiuxia, Li Xiaochun, Luo Yanghe
Food and Machinery
Objective: This study aimed to explore suitable drying methods for oil tea powder, making it easier for oil tea consumption and storage. Methods: Spray drying, vacuum freeze drying and vacuum drying were used to dry oil tea soup, and the quality (moisture content, sensory evaluation and color) and volatile substances of dried oil tea powder were evaluated. Results: The sensory score of vacuum freeze-drying oil tea powder was the highest (93), the water content was the lowest (3.78%), and the color was better（ΔE value 49.74). 104 volatile substances were identified from three drying methods of oil tea powder using …
Research Progress On The Effects Of Processing Methods On Gluten Protein Structure And Properties, Cui Guoting, Wang Duan, Guo Jinying, Ren Guoyan
Research Progress On The Effects Of Processing Methods On Gluten Protein Structure And Properties, Cui Guoting, Wang Duan, Guo Jinying, Ren Guoyan
Food and Machinery
Steamed bread, noodles, deep-fried dough sticks and other noodle foods are an important part of our diet, and gluten protein is an important component of noodle foods. Common food processing techniques used to prepare noodles, including heating, freezing, mechanical processing, fermentation, and electric field treatment, alter the hydrophobic disulfide bond of the protein, denature and aggregate the protein, and cause other intricate physical and chemical changes, all of which have an impact on the texture and flavor of the finished noodle product. This paper mainly introduces the current research status of the influence of processing methods such as heating, freezing, …
Research Progress On Extraction, Physiological Function And Application Of Pectin, Fei Congxuan, Fu Meiling, Zhang Di, Li Dandan, Xiu Jianhua
Research Progress On Extraction, Physiological Function And Application Of Pectin, Fei Congxuan, Fu Meiling, Zhang Di, Li Dandan, Xiu Jianhua
Food and Machinery
Pectin is a kind of natural polysaccharide polymer, which is an important part of the cell wall of higher plants. It has physiological functions such as cholesterol-lowering, anti-tumor, anti-oxidation and hypoglycemic, and beneficial to intestinal health. In this review, pectin extraction methods and their advantages and disadvantages in recent years were summarized, and the yield, galacturonic acid content and esterification degree of pectin extracted from different sources and methods were compared and analyzed. The physiological function of pectin and its application in various aspects were also introduced, and the future development direction was prospected.
Inactivation Of Escherichia Coli, Salmonella Enterica, And Listeria Monocytogenes Using The Contamination Sanitization Inspection And Disinfection (Csi-D) Device, Jennifer Mccoy Sanders, Vanessa Alarcon, Grace Marquis, Amanda Tabb, Jo Ann Van Kessel, Jakeitha Sonnier, Brad J. Haley, Insuck Baek, Jianwei Qin, Moon Kim, Fartash Vasefi, Stanislav Sokolov, Rosalee S. Hellberg
Inactivation Of Escherichia Coli, Salmonella Enterica, And Listeria Monocytogenes Using The Contamination Sanitization Inspection And Disinfection (Csi-D) Device, Jennifer Mccoy Sanders, Vanessa Alarcon, Grace Marquis, Amanda Tabb, Jo Ann Van Kessel, Jakeitha Sonnier, Brad J. Haley, Insuck Baek, Jianwei Qin, Moon Kim, Fartash Vasefi, Stanislav Sokolov, Rosalee S. Hellberg
Food Science Faculty Articles and Research
The Contamination Sanitization Inspection and Disinfection (CSI-D) device is a handheld fluorescence-based imaging system designed to disinfect food contact surfaces using ultraviolet-C (UVC) illumination. This study aimed to determine the optimal CSI-D parameters (i.e., UVC exposure time and intensity) for the inactivation of the following foodborne bacteria plated on non-selective media: generic Escherichia coli (indicator organism) and the pathogens enterohemorrhagic E. coli, enterotoxigenic E. coli, Salmonella enterica, and Listeria monocytogenes. Each bacterial strain was spread-plated on non-selective agar and exposed to high-intensity (10 mW/cm2) or low-intensity (5 mW/cm2) UVC for 1–5 s. Control …
Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li
Study On The Optimization Of Sourdough Starter With High Activity, Zhao Jiajia, Gu Yao, Li Yan, Qian Haifeng, Wang Li
Food and Machinery
Objective: This research aimed to study the preparation of standardized and stable sourdough starter, to explore the effects of different drying processes and protective agents on the survival rate of sourdough, and examine its storage activity. Methods: A variety of fruits were selected to prepare sourdough, the fermentation process was studied, and the strains were isolated and identified by ITs and 16s gene sequencing in the database. The optimum scheme was obtained by selecting the drying process, sample state and protectant formulation with the activity after drying and storage activity as indexes. Results: It was found that the bread prepared …
Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan
Characterization Of D-Lactate Dehydrogenase In Leuconostoc Citreum Km20, Wen Yuping, Liu Jinxi, Jin Qing, Cui Hushan
Food and Machinery
Objective: This study focused on investigating the enzymatic characteristics of D-lactate dehydrogenase (D-LDH) in Leuconostoc citreum KM20. Methods: The D-lactate dehydrogenase gene (LDH) from L.citreum KM20 was cloned and expressed to construct expression plasmid, and then transformed into Escherichia coli BL21 (DE3) for overexpression. Results: The enzymes encoded by LCK_00027 and LCK_00222 were purified by Ni-NTA column affinity chromatography with molecular mass of 40.0 kDa and 38.5 kDa, respectively. The specific activities were 2.18 U/mg and 153.10 U/mg, respectively. The optimal pH and temperature for pyruvate reduction were 8.0 and 40 ℃, respectively, while for the …
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Determination Of Ethylenediaminetetraacetic Acid And Nitrilotriacetic Acid In Water, Wang Xueting, Zheng Bin
Food and Machinery
Objective: A high performance liquid chromatography method was developed to determine EDTA and NTA in water. Methods: The samples were derivatized with ferric chloride, used methanol and a 0.2 mmol/L tetrabutylammonium bromide phosphate buffer solution (pH 2.5) as the mobile phase, separated on a Thermo-C18 (4.6 mm×250 mm) column after gradient elution, detected by HPLC with a diode array detector, and used external standard method for quantitation. Results: The content of EDTA and NTA showed a good linear relationship in the range of 0.1～2.0 mg/L, the correlation coefficients were 0.999 5 and 0.999 2 respectively; The limits of detection …
Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo
Extraction And Identification Of Wear Features On Grinding Roller Surface Of Grinding Mill, Wang Xuefeng, Wu Wenbin, Zhao Baowei, Jia Huapo
Food and Machinery
Objective: To achieve surface wear life prediction of abrasive blast rollers of grinding machines. Methods: The wear images of the grinding roller surface were acquired by the built image acquisition system, and the texture parameters such as second order moments, entropy value, contrast and correlation in the wear cycle of the grinding roller were obtained based on the grey scale co-generation matrix algorithm, and the obtained texture feature parameters were input into the constructed PSO-based LS-SVM algorithm model to finally predict the wear life of the blast roller. Results: The particle swarm algorithm could optimize the penalty factor and kernel …
Apple Weight Estimation Based On Joint Image Optimal Feature Extraction And Improved Rbf Neural Network, Zhao Min, Wang Chengrong, Li Run
Apple Weight Estimation Based On Joint Image Optimal Feature Extraction And Improved Rbf Neural Network, Zhao Min, Wang Chengrong, Li Run
Food and Machinery
Objective: Taking Aksu apples as an example, a joint image optimal feature extraction and improved RBF neural network learning apple weight estimation method is designed to overcome the high cost and large error of manual grading and weighing. Methods: Firstly, an apple image acquisition system was established to obtain apple foreground image information. Secondly, the optimal subset extraction strategy for apple image feature sets was designed, by transforming the process of extracting the optimal subset into an objective function optimization problem, and an improved discrete locust optimization algorithm was designed to obtain the optimal apple image feature subset. Finally, a …
Effects Of Sodium Isoascorbate Treatment On Storage Quality Of Fresh-Cut Lanzhou Lily, Xiong Siguo, Tang Xiaolan, Song Longlong, Pan Xuan, Ge Junqiao, Jiang Aili
Effects Of Sodium Isoascorbate Treatment On Storage Quality Of Fresh-Cut Lanzhou Lily, Xiong Siguo, Tang Xiaolan, Song Longlong, Pan Xuan, Ge Junqiao, Jiang Aili
Food and Machinery
Objective: This study aimed to extend the storage period of fresh-cut Lanzhou lily. Methods: Fresh-cut Lanzhou lily was used as raw materials. Following fresh-cut processing, the raw materials were soaked with 0 (CK), 1, 5, and 10 g/L of SI solution to analyze the quality changes of fresh-cut Lanzhou lily during storage. Results: The soaking treatment with 10 g/L of SI could better maintain the brightness of freshly cut Lanzhou lily. At 21 days of storage, the concentrations of malondialdehyde, soluble sugar, and browning were, respectively, 45%, 8%, and 23% lower than those of the CK group. The SI-treated group …
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Effects Of Different Drying Methods On The Quality And Volatile Flavor Components Of Stropharia Rugosoannulata, Wu Kunlong, Li Yanpo, Liu Biao, Chen Zhilong, Xu Yangli
Food and Machinery
Objective: This study aims to investigate the effect of different drying methods on the drying characteristics and volatile flavor of Stropharia rugosoannulata as raw material. Methods： The fresh S.rugosoannulata was dried by freeze-drying, heat pump drying, hot air drying, and microwave drying, and then the physical and chemical indexes were investigated. Results: The contents of crude protein, crude fat, ash, potassium, calcium, total flavonoids, essential amino acids, flavor amino acids and total amino acids are the highest in freeze drying. The six teenamino acids achieved 16.88 g/100 g in the freeze-drying. The rehydration rate and color all play the best …
Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian
Study On Process Optimization And Antioxidant Activity Of Fermentative Cynanchum Auriculatum Tablet, Bu Jing, Shi Yun, Lin Yan, Qin Yuanyuan, Hong Jian
Food and Machinery
Objective: This study aimed to optimize the process parameters of fermentative Cynanchum auriculatum (CA) tablets to develop a new type of fermented product of CA. Methods: Taking complete slices of CA as raw materials, the process parameters of fermentative CA tablets were optimized by response surface methodology based on single factor experiments with sensory score and total acid content as indicators, and the antioxidant activity and amino acid content of fermentative CA tablets were tested. Results: The optimal process parameters for fermentative CA tablets were material liquid at ratio 1∶1, fermentation at 31 ℃, inoculation amount 9.6% and fermenting for …
Construction Of An Array Of Antibody–Gold Nanoparticle Conjugates For Their Comparative Assessment On Multiplex Lateral Flow Test To Detect Mycotoxins, Bilal Javed Nanolab Research Centre, Vinayak Sharma School Of Food Science And Environmental Health, Furong Tian Nanolab Research Centre
Construction Of An Array Of Antibody–Gold Nanoparticle Conjugates For Their Comparative Assessment On Multiplex Lateral Flow Test To Detect Mycotoxins, Bilal Javed Nanolab Research Centre, Vinayak Sharma School Of Food Science And Environmental Health, Furong Tian Nanolab Research Centre
Articles
Bio-functionalized gold nanoparticles with anti-toxin antibody conjugates have unique physical, biochemical, and optical properties that can greatly improve the performance of biochemical assays because they can enhance the signal intensity of analyte, improve signal transduction, have higher sensitivity of analyte detection, and provide simple colorimetric signal readouts. The surface properties of gold nanoparticles, along with various antibody conjugates, play a significant role in terms of functionalizing gold nanoparticles, and the strategy for surface modification is of great significance to the application of gold nanoparticle-mediated biochemical assays. Spherical gold nanoparticles are among the most used reporter molecules in lateral flow assays. …
Research Advances On The Association Between Human Milk Oligosaccharides And Infant Health, Jiang Yikang, Dong Ling, Liu Hongfei, Pan Lina, Hu Yibo, Peng Xiyang, Kang Wenli, Peng Xiaoyu, Wang Jiaqi, Li Wei
Research Advances On The Association Between Human Milk Oligosaccharides And Infant Health, Jiang Yikang, Dong Ling, Liu Hongfei, Pan Lina, Hu Yibo, Peng Xiyang, Kang Wenli, Peng Xiaoyu, Wang Jiaqi, Li Wei
Food and Machinery
Human milk oligosaccharides （HMOs） are a group of complex glycans in human milk and play an important role in promoting the growth and development of infants, and more than 200 kinds of HMOs have been identified so far. In this paper, the types and structures of HMOs and their roles in improving infant intestinal health, promoting immune system development and brain development were reviewed. The application status of HMOs was summarized, the possibility and necessity of industrial production and application of HMOs in the future were prospected.
Research And Challenges Of Micropumps And Microvalves In Microfluidic Systems, Liu Linbo, Jiang Zhuo, Shen Xuanxuan, He Ye
Research And Challenges Of Micropumps And Microvalves In Microfluidic Systems, Liu Linbo, Jiang Zhuo, Shen Xuanxuan, He Ye
Food and Machinery
Microfluidic chips are driven by microfluidic pumps and controlled by microfluidic valves in microfluidic systems to achieve accurate manipulation of microfluidics. With the continuous improvement of microfluidic chip integration, liquid channels have become more complex and have smaller volumes. How to achieve fluid drive and control at the micro scale has become a key focus in chip design. The paper elaborates on the current research status, key technologies, and development trends of micro pumps and micro valves both domestically and internationally, aiming to provide reference and guidance for the development of related industries and technological research.
Discovery, Preparation And Identification Of A New Type Of Oxyphenisatine Di（Acetate） Analogue In Dietary Supplement, Xia Jintao, Wu Wanqin, Zhu Songsong, Jiang Feng
Discovery, Preparation And Identification Of A New Type Of Oxyphenisatine Di（Acetate） Analogue In Dietary Supplement, Xia Jintao, Wu Wanqin, Zhu Songsong, Jiang Feng
Food and Machinery
Objective: To find, prepare and identify a new oxyphenisatine di（acetate） analogue. Methods: A suspected derivative of oxyphenisatine di（acetate） was found by high-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry during the routine screening of weight loss healthcare product. The compound was isolated and purified by column chromatography, and the possible structures were inferred from the information of isotope mass spectra, secondary ion mass spectra, one-dimensional and two-dimensional NMR spectra. Finally, all possible structures were prepared by de novo synthesis strategy, and their fine structures were confirmed by spectral comparison. Results： The compound was identified as 5-Cl oxyphenisatine di（acetate）, a new type of oxyphenisatine di（acetate）, …
Optimization Of Culture Conditions For Maximum Viable Count Of Brevibacillus Laterosporus Based On Mtt Colorimetry And Response Surface Methodology, Song Peng, Li Lixiang, Zhao Biao, Wang Zele, Sun Xingxin
Optimization Of Culture Conditions For Maximum Viable Count Of Brevibacillus Laterosporus Based On Mtt Colorimetry And Response Surface Methodology, Song Peng, Li Lixiang, Zhao Biao, Wang Zele, Sun Xingxin
Food and Machinery
Objective: This study aimed to explore the optimal medium composition and culture conditions for obtaining the maximum viable count of Brevibacillus laterosporus. Methods: Based on establishing the correlation regression equation between the MTT colorimetric method and plate counting method, the optimal medium composition (carbon source, nitrogen source, inorganic salt) and fermentation conditions (initial pH, temperature, inoculation amount, KH2PO4) for obtaining the maximum viable count of B. laterosporus were optimized. Results: A significant linear correlation for viable count determination between MTT colorimetry and plate counting (R2>0.999) was found; Maltose, CaCl2, initial …