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Articles 4471 - 4500 of 5215

Full-Text Articles in Food Biotechnology

Experimental Study On Washing Machine Combined Brush-Roller And High-Pressure Gas Spraying For The Bay Scallop, Yang Shuhua, Teng Guijun, Li Na, Yi Jinggang, Wang Jie May 2016

Experimental Study On Washing Machine Combined Brush-Roller And High-Pressure Gas Spraying For The Bay Scallop, Yang Shuhua, Teng Guijun, Li Na, Yi Jinggang, Wang Jie

Food and Machinery

Facing with the problem that manual cleaning for bay scallop is Labor-intensive, low efficiency，poor health conditions and the demands of industrialization and mechanization production. A kind of double-brush-roller and high-pressure gas spraying combined washing machine was designed, which was efficient and energy saving. It solved the problem that the survival rate of scallops cleaned by high-pressure water. It has been determined that on the premise of scallops cleaning effect and the efficiency, the highest cleaning degree of removing impurity could reach 3.848% and the survival rate could reach 98% under the parameter combination, that the roll core distance of the …

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Optimization Design Of Heat Exchanger For Plate Type Heat Exchanger, Zhang Yu, Xie Jiefei May 2016

Optimization Design Of Heat Exchanger For Plate Type Heat Exchanger, Zhang Yu, Xie Jiefei

Food and Machinery

Based on the previous research of small batch of grain drying process, exchange the batch type recirculating grain dryer tube for heat exchanger with plate heat exchanger, with easier access to 100 DEG C high temperature steam instead of 800 DEG C flue gas, at the same time, plate heat exchanger can also adopt a more efficient material. Finally, using the matlab optimization toolbox for plate heat exchanger model optimization, under the guarantee for thermal efficiency unchanged, the size of the heat exchanger was optimized. Research has shown that after improvement is higher than before the heat exchanger in heat …

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Design And Structure Optimization Of The Multi-Spots Starter-Pressing Machine Of Daqu In Chinese Spirits, Xie Liangliang, Tian Jianping, Yang Haili, Zhang Liangdong, Meng Sidong May 2016

Design And Structure Optimization Of The Multi-Spots Starter-Pressing Machine Of Daqu In Chinese Spirits, Xie Liangliang, Tian Jianping, Yang Haili, Zhang Liangdong, Meng Sidong

Food and Machinery

Considering the paste and wine can not meet the effect of the artificial bending due to the single structure and poor controllability of the existing Daqu liquor knee-piece bending press machine，which result in the discordance of the Daqu overall tightness. A new multiple-points flexible controlled bending press machine was designed. A multitude of hammers in different combinations repeatedly and multiple-points with flexibility crowed and sheared the block, which simulated the artificial start-pressing and block-making, so that better effect of the block with moderateness and uniformity could be achieved. The key component of which supporting plate structure was optimized and analyzed …

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Empty Bottle Inspection Method To Realize Image Acquisition Technology Based On Computer Vision, He Xiaohu May 2016

Empty Bottle Inspection Method To Realize Image Acquisition Technology Based On Computer Vision, He Xiaohu

Food and Machinery

According to the shortcomings of traditional detection system of slow speed and low efficiency, demonstrated the feasibility based on the computer vision of empty beer bottle detection image acquisition technology, and discussed the methods of image acquisition technology to achieve, discussed the basic technical route of system, established the system framework, and analyzed the main problems need to be solved in the research. To overcome the disadvantages of manual detection and improve the efficiency of empty bottle detection, it plays a great role.

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Method And Realization For Flexible Production Level Improvement Of Tobacco Production Line, Su Fubin May 2016

Method And Realization For Flexible Production Level Improvement Of Tobacco Production Line, Su Fubin

Food and Machinery

In order to solve the problem of low efficiency of the whole production line and cannot fully meet the demand for flexible production in the process of tobacco processing, a new type of multi head and flexible multi-function tobacco feeding optimization and reconstruction scheme was put forward. The application results show that the production is more flexible and the storage tank quantity is reduced by 20%, which meet the flexible production goal, and save the investment cost of equipment RMB 383,400 yuan.

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Improvement Of Pressing Device In Ch Wrapper, Deng Yongxiang, Li Gaojun May 2016

Improvement Of Pressing Device In Ch Wrapper, Deng Yongxiang, Li Gaojun

Food and Machinery

The cigarette packet under the pressing device of the CH wrapper is easy to be friction scratch by conveying belt, when the equipment is stopped. In order to solve this problems, the pressing device was improved as following： ①between the hinge and support are connected by threads into elastic connection; ② when the CH wrapper is stopped, the pressing device is a cylinder lifting left the cigarette packets without pressure of the cigarette package. The results of application showed that the new device can guarantee the normal operation of equipment, and effectively solves the cigarette packets and conveyor belt friction …

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Improved Design Of Servomechanism Drive System In Flavoring Feeding, Wu Wenqiang, Yi Hao, Liu Bin, Liu Yong, Zhang Hui, Zhang Xuewu, Xu Junmin May 2016

Improved Design Of Servomechanism Drive System In Flavoring Feeding, Wu Wenqiang, Yi Hao, Liu Bin, Liu Yong, Zhang Hui, Zhang Xuewu, Xu Junmin

Food and Machinery

According to the low flavoring accuracy in the traditional frequency conversion feeding pump drive system,the the feed pump drive system was improved, the servo motor system was used to drive the liquid feeding, and the control program is optimized. After the modification of the system, the cumulative added essence increased from 0.09% to 0.15%, to ensure the uniformity of spiced charging, improve the product quality, reduce the production cost.

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Determination On Freshness Of Strawberry Based On Electronic Nose And Ethanol Sensor, Xu Jing, Zhao Xiujie, Sun Ke, Wang Zhuo, Tu Kang May 2016

Determination On Freshness Of Strawberry Based On Electronic Nose And Ethanol Sensor, Xu Jing, Zhao Xiujie, Sun Ke, Wang Zhuo, Tu Kang

Food and Machinery

“Hongyan” strawberry was selected as test materials, with the storage temperature of 4 ℃, humidity of 85%~95%, to detect the strawberry freshness based on flavor. Electronic nose (e-nose) and the single ethanol sensor were used to collect the odor of strawberry during storage period. The strawberry was divided into four stages based on the changes of sensory evaluation score and Principal component analysis. By using the partial least squares discriminant analysis (PLS-DA) and classification support vector machine(SVM-C), the model of fresh degree of strawberry was established based on odor discrimination. The overall accuracy for modeling group and validation group were …

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Effect On Preservation Of Sugarcane Juice With Chitosan And Lemon Juice, Shen Wangqing May 2016

Effect On Preservation Of Sugarcane Juice With Chitosan And Lemon Juice, Shen Wangqing

Food and Machinery

To study the effect on preservation of sugarcane juice with chitosan and lemon juice, the mass fraction of chitosan, sterilization temperature, sterilization time and dosage of lemon juice were studied by the single factor, then L9(34) was designed. The preservation effect were determined by the change of physicochemical characteristics (pH, Vc content, sugar content, acidity and soluble solids) and sensory evaluation of the sugarcane juice, meanwhile the samples were characterized by ultraviolet spectrum. The result showed that the best combination were the mass fraction of chitosan of 1%, the sterilization temperature of 90 ℃, the sterilization …

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Analysis Of Shelf Life Of Different Flavor Barbecue Salt, Yue Yuanyuan, Tian Yan May 2016

Analysis Of Shelf Life Of Different Flavor Barbecue Salt, Yue Yuanyuan, Tian Yan

Food and Machinery

Using accelerated shelf life test method, by improving the different barbecue flavor salt storage temperature and speed up its quality changes, moisture content, total number of colonies, coliform group in different barbecue flavor salt was determined to predict its shelf life through the analysis shelf life model. Results show that the different spices and amount is the main reason that influence the shelf life length, among them, the shelf life of spicy barbecue flavor salt is the longest (298 d), followed is hemp and spicy flavor of barbecue salt (284 d), cumin flavor of barbecue salt and garlic flavor barbecue …

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Preservative Effect Of Active Films Containing Pomegranate Peel Extract As Antimicrobial Agent On Chilled Pork, Hu Shuaifeng, Xie Qingchao, Liang Xianbo, Li Li May 2016

Preservative Effect Of Active Films Containing Pomegranate Peel Extract As Antimicrobial Agent On Chilled Pork, Hu Shuaifeng, Xie Qingchao, Liang Xianbo, Li Li

Food and Machinery

With 1.5% of pomegranate peel extract (PPE) as antimicrobial agent, polyethylene resin (PE) and polypropylene resin (PP) as base material, PE, PPE—PE, PP/PPE—PE active films were prepared and their basic properties were investigated. Pork stored at refrigeration (4±1) ℃ with PE, PPE—PE, PP/PPE—PE active packaging films, and the effects of preservation were evaluated by total viable count (TVC), total volatile basic nitrogen (TVB-N), pH value, thiobarbituric acid (TBA) value, drip loss and sensory scores. PPE—PE film was 1.96 times the oxygen transmission rate of PE film, 4 times of PP/PPE—PE film. PPE caused the light transmittance of PE film decreased, …

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Effect Of Different Packaging Conditions On Storage Quality Of Akesu Walnut, Wang Ping, Song Lijun, Lu Jiankang, Hou Xujie May 2016

Effect Of Different Packaging Conditions On Storage Quality Of Akesu Walnut, Wang Ping, Song Lijun, Lu Jiankang, Hou Xujie

Food and Machinery

In order to find the best way of physical preservation and storage conditions of xin 2 in Akesu, using aluminum foil packaging, Inflatable packaging, vacuum packaging to wrap the walnuts were stored in low temperature (4 ℃) and room temperature (25 ℃), and controlled trial. Determining the acid value, koettstorfer numbe, iodine number, glucosinolates barbituric acid value, the peroxide value, the activity of lipase, peroxidase, catalase activity of oil from walnut, which change made as oxidation quality evaluation index, to study the difference of the changes of the indexes of different storage conditions using variance analysis. The results showed that: …

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Effects Of Ethanol Vapor Treatments On Related-Senescence Physiological Indexes Of Postharvest Snap Bean During Storage, Guo Yu, Jiang Yufu, Zhong Jia, Wang Dongxue, Wang Qiang, Jin Yazhong, Wang Ying May 2016

Effects Of Ethanol Vapor Treatments On Related-Senescence Physiological Indexes Of Postharvest Snap Bean During Storage, Guo Yu, Jiang Yufu, Zhong Jia, Wang Dongxue, Wang Qiang, Jin Yazhong, Wang Ying

Food and Machinery

To investigate the physiological mechanism of exogenous ethanol vapor regulation of senescence of postharvest snap bean, the effects of related-senescence physiological indexes of postharvest snap bean applied ethanol (1.5 mL/kg and 3 mL/kg) vapor was studied with a snap bean (Phaseolus vulgaris L. var.chinensisHort.) cultivar WuChang snap bean, with the treatment of clear water vapor as control, and treated materials were stored at room temperature (23 ℃±1 ℃). The results showed that exogenous ethanol vapor significantly reduced the activity of LOX and PPO in snap bean during the storage, and postponed the increase of MDA content. Furthermore, ethanol vapor delayed …

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Study On Composition And Antioxidant Activity Of Amino Acids In Pickled Tofu Oligopeptides, Tang Jie May 2016

Study On Composition And Antioxidant Activity Of Amino Acids In Pickled Tofu Oligopeptides, Tang Jie

Food and Machinery

By water soluble preparation of oligo peptide of fermented bean curd, physico-chemical analysis and amino acid composition analysis, through and ascorbic acid comparison ·OH, DPPH·, O-2· free radical scavenging capacity, evaluation of fermented bean curd oligopeptides antioxidant activity of the oligopeptides. The results showed that the total protein content of fermented bean curd oligopeptides 85.47%. The amino acid composition of the rich, rich in antioxidant amino acids must amino acid content of 34.43%, with the total amino acid content of antioxidant activity was 30.5%; antioxidation experiment results show, fermented bean curd oligopeptides with free radical scavenging capacity and …

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Response Surface Methodology For Optimization Of Extracting Polysaccharide From Polygala Tenuifolia Willd. And Antioxidant Evaluation, Jing Yongshuai, Wu Lanfang, Wang Qian, Zheng Yuguang, Yan Yuping, Jiang Aimin May 2016

Response Surface Methodology For Optimization Of Extracting Polysaccharide From Polygala Tenuifolia Willd. And Antioxidant Evaluation, Jing Yongshuai, Wu Lanfang, Wang Qian, Zheng Yuguang, Yan Yuping, Jiang Aimin

Food and Machinery

The optimum condition of ultrasonic extraction of Polygala tenuifolia Willd. Polysaccharide (PTP) was investigated. The results showed, the optimum condition was ultrasonic extraction time 30 min, ultrasonic extraction, temperature 67 ℃, ratio of water to raw material 10∶1（mL/g）, and extraction 2 times, the yield of polysaccharide was（5.87±0.21）% (n=3). IR spectra predicted PTP had typical characteristic absorption peaks which were neutral polysaccharide and free from urinic acid. In vitro antioxidant activities showed PTP had effects on DPPH radical and hydroxyl radical.The IC50 of it against DPPH radical and hydroxyl radical was 0.83 mg/mL, 1.29 mg/mL.

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Separation Of Β-Sesquiphellandrene By Silica Gel And Argentation Column Chromatography, Wang Yan, Zhou Changyuan, Du Ailing May 2016

Separation Of Β-Sesquiphellandrene By Silica Gel And Argentation Column Chromatography, Wang Yan, Zhou Changyuan, Du Ailing

Food and Machinery

A aether and n-hexane solution was used as mobile phase to preliminary extract β-sesquiphellandrene from ginger oleoresin by common silica gel column chromatography, and GC—MS was used for detecting β-sesquiphellandrene tracing. Comparison of different developing solvents of β-sesquiphellandrene and zingiberene on argentated silica gel G pre-coated plate, hexane-ethyl acetate (99∶1)was used as the mobile phase to sepatate β-sesquiphellandrene, the results indicated that the GC—MS area percentage of the silica gel and argentation column chromatography product was 95.79% with 89.73% recovery. Through the HPLC detection of β-sesquiphellandrene peak sample, β-sesquiphellandrene was found its existence of UV absorption at 232 nm, and …

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Optimization On Freezing Concentration Of Aqueos Extracts From Anoectochilus Roxburghii Rhizome, Wang Wencheng, Chen Meiying, Chen Jinquan May 2016

Optimization On Freezing Concentration Of Aqueos Extracts From Anoectochilus Roxburghii Rhizome, Wang Wencheng, Chen Meiying, Chen Jinquan

Food and Machinery

The freezing concentration of aqueos extracts feom the residual rhizome of Anoectochilus roxburghii has been investigated. The loss rate caused by entrainment of ice crystals and the rate of the freezing concentration were selected as the evaluation indexes to design the optimization of processing by the response surface methodology. The experimental results showed that the most ideal process were as the followed: the temperature difference between refrigerant and concentration 5 ℃, scraper speed 45 r/min, and freeze concentration time, 13.5 h. Under the conditions, the loss rate caused by entrainment o f ice crystals was 0.891 0% and the rate …

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Optimization Of Extraction Of Total Flavonoids From Water Caltrop Pericarp, Liu Dongmin, Wang Jianhui, Liu Yongle, Tan Li, Wang Bin May 2016

Optimization Of Extraction Of Total Flavonoids From Water Caltrop Pericarp, Liu Dongmin, Wang Jianhui, Liu Yongle, Tan Li, Wang Bin

Food and Machinery

In order to optimize ultrasonic-assisted extraction of flavonoids from water caltrop pericarp, response surface methodology was used to acquire regression models for optimization of extraction temperature, extraction time and ethanol concentration based on single factor investigations. The results showed that this model reflected good relationship of the flavonoids yield and these factors. The optimal conditions for achieving the high extraction yield of flavonoids were temperature of 71.77 ℃, time of 37.96 min and ethanol concentration of 51.82%. Under the optimum conditions, the extraction yield of flavonoids reached 5.61% and fitted the models well. The obtained model could be used for …

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Preparation And Process Optimization Of Hot-Air Drying Instant Wonton, Huang Min, Dong Qingliang, Zheng Jianxian May 2016

Preparation And Process Optimization Of Hot-Air Drying Instant Wonton, Huang Min, Dong Qingliang, Zheng Jianxian

Food and Machinery

Instant wonton was prepared from wheat flour by hot-air drying on the basis of optimization by single factor on the dough recipe. And the orthogonal method was used to investigate the influence of monoglycerides, sucrose ester and composite phosphate on the rehydration rate, cooking lose rate and sensory evaluation. Meanwhile, response surface method was applied to optimize the steamed time, drying time and rehydration time in response to sensory evaluation. The results showed that the optimal dough recipe of instant wonton was: water of 42%, salt of 1%, wheat gluten of 9%; The optimal ratio of composite additives was: monoglycerides …

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Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction, Long Zhangde, Zhang Peng, Xue Yun, Yu Jingyang, Huang Dongye, Wei Kang, Zhang Xiaoming, Li Zhihua May 2016

Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction, Long Zhangde, Zhang Peng, Xue Yun, Yu Jingyang, Huang Dongye, Wei Kang, Zhang Xiaoming, Li Zhihua

Food and Machinery

The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis. Commercial sheet used as the control, sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke. The results demonstrated that compared with the control, many good aroma components increased in the treatment group, such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%. Some unfavorable components in smoke decreased, 4-Vinylguaiaco1 was decreased 100%. In the treatment group, sensory evaluation score was also significantly improved, aroma abundant and harmony,baking aroma richer, …

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Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt, Chen Xiaohua, Li Jianzhou, Wang Dongping May 2016

Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt, Chen Xiaohua, Li Jianzhou, Wang Dongping

Food and Machinery

According to the principle of dynamic balance of plant and animal protein nutrition, the new grain yogurt was fermented by the black sesame, black bean and corn, and free radical scavenging activities of grain yogurt were detected by the method of scavenging activities of α, α-diphenyl-β-picrylhydrazyl (DPPH) radicals and hydroxyl radicals, which commercial yogurt and unfermented grain juice were used to be compared groups. The results showed that the optimum manufacturing process of the grain yogurt was 10 mL/100 mL black sesame juice, 13.3 mL/100 mL black bean juice, 13.3 mL/100 mL corn juice, 7.9 g/100 mL milk powder, 5 …

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Optimization Of Oil Extraction From Antarctic Krill Shell, Xu Yang, Jiang Qixing, Liu Fujun, Xu Yanshun, Li Jingru, Zhang Qingxiang, Xia Wenshui May 2016

Optimization Of Oil Extraction From Antarctic Krill Shell, Xu Yang, Jiang Qixing, Liu Fujun, Xu Yanshun, Li Jingru, Zhang Qingxiang, Xia Wenshui

Food and Machinery

The extraction of oil from Antarctickrill shell by organic solvent was studied in this paper.The effect of drying methods on krill oil qualities (Content of astaxanthin and acid value) were studied. In addition, the yield of oil, phospholipids, and astaxanthinwere compared while different extrantsolvents were used. Oil extracted from raw material processed by Freeze-drying hadthe highest astaxanthin content and the lowest acid value which made this method the best choice. When 95% ethanol was used, there were the highest yeild of krill oil, phospholipid and astaxanthin.With orthogonal experiment, the influence of material particle size, extraction temperature, extraction time, solid/liquid ratio …

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A Review Of Production Technology And Equipment Of Dried Chinese Noodle, Liu Rui, Zhang Yingquan, Wu Liang, Xing Yanan, Wei Yimin May 2016

A Review Of Production Technology And Equipment Of Dried Chinese Noodle, Liu Rui, Zhang Yingquan, Wu Liang, Xing Yanan, Wei Yimin

Food and Machinery

The level of process and production equipment of dried Chinese noodle already has the characteristics of the modern food industry. This paper systematically states the dried noodle producing process and main technological parameters. And the characteristics and application of various types of equipments were also introduced. Furthermore, the main factors affecting noodle quality were analyzed. Finally, the development of processing technology and equipment of dried noodle was prospected.

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Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li May 2016

Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li

Food and Machinery

Food derived bioactive peptides are a series of specific functional hydrolysates of food proteins with relatively small molecular weight, containing deferent number of amino acid residues. And food-derived immunoactive peptides are those bioactive ones that play important roles on antibacterial, anti-inflammatory, and immunoregulation. Thus it is significant to investigate them because of their wide distribution and high bioactivities. The recent research status and the immune functions of immunopeptides are summarized. Moreover, some methods of producing immunoactive peptides were also introduced. Finally it is prospected that the research tendency of the immunoregulatory mechanism of immune peptides and their advanced utilization.

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Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui May 2016

Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui

Food and Machinery

In recent years, the carotenoids in nature are widely used in food, medicine, nutrition and health care industries due to the good biological activity and physiological function. And in order to meet the needs of human beings, the more and more studies on the regulation of carotenoid biosynthesis are emerging. In this paper, the effects of light, temperature and elicitor on the biosynthesis of carotenoids are reviewed, which is hoped that the production of carotenoids can be improved by external regulation in the production process.

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Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian May 2016

Review On Current Situation Of Harmful Residual Of Freshwater Fish In Dongting Lake Region, Xu Simin, Wang Jianhui, Liu Yongle, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian

Food and Machinery

The present review was focused on the analysis of the present situation of poisonous and harmful residues of freshwater fish in Dongting Lake, the sources of pollution and the way of enrichment in fish so as to provide the basis for subsequent investigation and study, residue control of poisonous and harmful residual in lake and the construction of breeding strategy in freshwater fish. Finally, the prospects of research emphasis in this field and the main direction are concluded.

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Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng May 2016

Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng

Food and Machinery

Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO4, CaCl2 and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.

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Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling May 2016

Research Advance Of High-Voltage Pulsed Generator In High-Voltage Pulsed Electric Field Sterilization System, Xia Tao, Wu Yunfeng, Wang Shengli, Dai Lei, Hu Boyang, Miao Ling

Food and Machinery

The text summarized the design principle of high pulse generator and it application and prospect, analyzed it advantages and disadvantages round the world and concluded the difficulties in the design.

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Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei May 2016

Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei

Food and Machinery

In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.

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Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping May 2016

Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping

Food and Machinery

Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the …

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