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Full-Text Articles in Food Biotechnology

Determination Of Three Sterols In Camellia Oleifera Seed Oil By Atmospheric Pressure Chemical Ionization Ultra Performance Liquid Chromatography-Time Of Flight Mass Spectrometry, Pan Jin-Hua, Chen Feng, Bai Jian-Ping, Duan Xue-Fei, Li Qi-Qi Oct 2023

Determination Of Three Sterols In Camellia Oleifera Seed Oil By Atmospheric Pressure Chemical Ionization Ultra Performance Liquid Chromatography-Time Of Flight Mass Spectrometry, Pan Jin-Hua, Chen Feng, Bai Jian-Ping, Duan Xue-Fei, Li Qi-Qi

Food and Machinery

Objective: In this study, ultra performance liquid chromatography-high resolution quadrupole time of flight mass spectrometer (UPLC-Q-TOF/MS) was established to determine β-sitosterol, brassicasterol, and campesterol in camellia oleifera seed oil. Methods: Using 6-ketocholestanol as the internal standard and performing sample extraction by heating it for 30 min and refluxing it with 50 mL ethanol. After centrifugation and layering, three sterols were separated by Xbridge BEH C18 (100 mm × 4.6 mm, 2.5 μm) Chromatographic column elution. Finally, ionized by atmospheric pressure chemical ionization source and analyzed by positive ion mode. Results: The internal standard curves of the three sterols …

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Determination Of Aminophylline Residues In Edible Tissues Of Pig By High Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Li-Fang, Xiao Jin, Ling Ning, Zheng Xu-Jian, Li Ming-Yang, Zhou Xin Oct 2023

Determination Of Aminophylline Residues In Edible Tissues Of Pig By High Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Li-Fang, Xiao Jin, Ling Ning, Zheng Xu-Jian, Li Ming-Yang, Zhou Xin

Food and Machinery

Objective: A method for the determination of aminophylline residues in edible tissues （muscle, liver and kidney） of pigs by solid-phase extraction combined with high performance liquid chromatography-tandem mass spectrometry was established. Methods: After extracted by methanol, the aminophylline was purified by PRiME HLB solid phase extraction column in one step, and then separated by a C18 chromatographic column. 0.1% formic acid solution and acetonitrile were invoked as the aqueous phase and the organic phase for gradient elution, respectively. Electrospray positive voltage ionization and multi reaction monitoring （MRM） mode are used for compound detection, and matrix matching standard was used …

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Determination Of Cadmium In Milk Samples Using Deep Eutectic Solvent Based Liquid-Liquid Microextraction-Graphite Furnace Atomic Absorption Spectrometry System, Wang Su-Li, Cao Jun, Ding Wei, Pan Xin-Liang, Shi Qing-Dong, Li Zhi Oct 2023

Determination Of Cadmium In Milk Samples Using Deep Eutectic Solvent Based Liquid-Liquid Microextraction-Graphite Furnace Atomic Absorption Spectrometry System, Wang Su-Li, Cao Jun, Ding Wei, Pan Xin-Liang, Shi Qing-Dong, Li Zhi

Food and Machinery

Objective: This study aimed to improve the safety supervision of cadmium in milk samples. Methods: A liquid-liquid microextraction method based on hydrophobic deep eutectic solvent （DES） was developed for the determination of cadmium in milk samples by graphite furnace atomic absorption spectrometry. The types of deep eutectic solvents were selected for high extraction efficiencies and it was found that DES composed of thymol and lactic acid at the molar ratio of 1∶1 provided higher extraction efficiency. In addition, several important experimental conditions including the volume of DES, sample pH value, the pretreatment methods of samples were optimized. Results: Under the …

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Analysis On The Theory And Practice Of Food Safety Risk Management In China From The Perspective Of Resilience Governance, Li Tang-Jie Oct 2023

Analysis On The Theory And Practice Of Food Safety Risk Management In China From The Perspective Of Resilience Governance, Li Tang-Jie

Food and Machinery

Under the background of the new era, the traditional food safety risk management model has exposed its fragility and shortcomings. It is necessary to explore the long-term management mechanism of food safety risk management. From the perspective of resilience governance, the framework of resilience governance of food safety risk is constructed, and the multiple consistency of resilience governance and food safety risk governance in terms of value, subject and mechanism is further analyzed. Finally, under the guidance of resilience governance, this paper puts forward a practical path to build a multi-dimensional coordination mechanism, intelligent governance operation mechanism and public participation …

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Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing Oct 2023

Exergy Analysis Of Transcritical Two Stage Co2 Refrigeration System, Xu Hao, Gao Jian-Ye, Wang Jin-Feng, Xie Jing

Food and Machinery

Objective: In order to improve the energy efficiency of the transcritical two stage CO2 refrigeration system, the conventional exergy analysis and advanced exergy analysis of the system were conducted. Methods: Advanced exergy analysis provides more valuable information on the interaction between system components and the potential for component improvement by splitting the exergy destruction into endogenous/exogenous and unavoidable/avoidable parts. Results: The results indicated that the transcritical two stage CO2 refrigeration system had significant potential for efficiency improvement. The priority of the optimized components from conventional and advanced exergy analysis was different. The advanced exergy analysis showed that performance …

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State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu Oct 2023

State Estimation And Attack Detection Of Food Picking Robot Oriented To Cyber-Physical System, Dong Xu

Food and Machinery

Objective: In order to deal with the impact of cyber attack on the cyber-physical system of food picking robot. Methods: A method for states estimation and attacks detection of food picking robot system based on interval observer was proposed. Firstly, the digital model of the food picking robot located in the cyber-physical system was established, using Lagrange method to establish the dynamic equation of the manipulator and convert it into the state-space model, the network attacks model was constructed according to the feedback control strategy. Considering the nonlinear characteristics and noiseand applying the generalized system theory was applied to transform …

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Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing Oct 2023

Research On Paddy Processing System Based On Industrial Internet Of Things, Zhou Jin, Liu Shuang, Miao Qing

Food and Machinery

Objective: To solve the problem of unstable rice output quality caused by the lack of information exchange and coordinated control between equipment in the rice processing system. Methods: Based on the industrial internet of things technology, a five-layer architecture of the rice processing system was constructed, and the solutions to the technical problems existing in the network layer, decision layer and control layer of the architecture were proposed for the corresponding layer problems such as the wireless sensor network model based on machine vision, the fuzzy self-tuning control model based on differential evolutionary algorithm and the rubber roller synchronization control …

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Effects Of Vibration Mill's Vibration Mass On Superfine Grinding Performance Of Wheat Bran, Cheng Min, Sun Yan-Ling, Zhang Hai-Hong, Liu Bao-Guo Oct 2023

Effects Of Vibration Mill's Vibration Mass On Superfine Grinding Performance Of Wheat Bran, Cheng Min, Sun Yan-Ling, Zhang Hai-Hong, Liu Bao-Guo

Food and Machinery

Objective： Explore the effects of vibration mill's vibration mass on superfine grinding performance of wheat bran. Methods： A series of vibration impact grinding experiments of wheat bran was carried out by adjusting the grinding medium mass and wheat bran mass, respectively. Results： When the wheat bran mass was unchanged, the yield of wheat bran superfine powder showed a non-linear characteristic of first increasing and then decreasing with the increase of the quality of the grinding medium, and the maximum difference rate reached 123.53%. The quality of wheat bran micro powder also increased firstly and then decreased with the increase of …

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Method For Detecting Texture Defect Of Vacuum Seal Of Transparent Packaging Bag Based On Machine Vision, Zhang Bao-Sheng, Zhou Cong-Ling, Wang Yong-Qiang Oct 2023

Method For Detecting Texture Defect Of Vacuum Seal Of Transparent Packaging Bag Based On Machine Vision, Zhang Bao-Sheng, Zhou Cong-Ling, Wang Yong-Qiang

Food and Machinery

Objective: To solve the problems caused by the manual sampling inspection in the field of food packaging, such as difficult to operate continuously for a long time, easy to miss and wrong detection, and unreliable detection accuracy and stability. Methods: In this paper, a machine vision-based vacuum sealed texture detecting method for transparent packaging bag was proposed to replace manual detection. The image was preprocessed by algorithms such as ROI extraction, affine transformation and local binary pattern to highlight the texture features. On this basis, the gray level co-occurrence matrix was used to analyze the features of "good" and "defective" …

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Application Of Motion Graphic Design In Fmcg Food Packaging And Brand Visual Identity System, Wang Si-Ya, Zhang Yi Oct 2023

Application Of Motion Graphic Design In Fmcg Food Packaging And Brand Visual Identity System, Wang Si-Ya, Zhang Yi

Food and Machinery

This paper discusses the application strategy and development trend of motion graphic design in FMCG food packaging and brand visual identity system in the digital context. By analyzing the classic cases of global and regional FMCG brand marketing, this paper discusses the application strategy of motion graphic design in FMCG packaging and brand identity system in the digital context. The results show that motion graphic design with its artistic expression, inclusiveness of multiple technologies and styles, efficient and accurate information transmission efficiency, and flexible production mode, can enhance the identification and ductility of FMCG food packaging design, and is also …

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Numerical Simulation Study On Temperature Field Of Ice Slurry Pre-Cooled Broccoli, Li Gan, Wang Qing, Lu Li-Xin, Pan Liao Oct 2023

Numerical Simulation Study On Temperature Field Of Ice Slurry Pre-Cooled Broccoli, Li Gan, Wang Qing, Lu Li-Xin, Pan Liao

Food and Machinery

Objective: In order to solve the problem of complicated state in the process of pre-cooling packaging of fluid ice, it provides a basis for the application of fluid ice in the storage and transportation of fruits and vegetables, fresh-keeping and so on. Methods: Taking broccoli as the research object, the heat transfer model of pre-cooling broccoli with fluidized ice was established. The change of temperature field and ice crystal particles during the process of precooling and storage of broccoli was simulated by CFD. The effects of fluid ice crystal integral number and mass ratio of fluid ice on broccoli precooling …

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Effects On The Preservation Of Chilled Mutton By Using Polylactic Acid Nanofiber Films Loaded With Perillaldehyde, Wang De-Bao, Zou Yu-Fu, Li Jia, Yao Duo, Li Xing-Yun Oct 2023

Effects On The Preservation Of Chilled Mutton By Using Polylactic Acid Nanofiber Films Loaded With Perillaldehyde, Wang De-Bao, Zou Yu-Fu, Li Jia, Yao Duo, Li Xing-Yun

Food and Machinery

Objective: The purpose of the study was to investigate the antibacterial mechanical properties of PLA nanofiber film loaded with PAE and its preservation effect on chilled mutton. Methods: By loading different amount (0, 12.5, 25, 50, 100 μL/20 mL) of electrospinning solution perillaldehyde (PAE) in polylactic acid (PLA) matrix, the antibacterial nanofiber film packaging with certain water absorption properties was prepared through electrospinning technology. The appearance and mechanical properties of PAE-PLA packaging film and physical-chemical indexes of mutton during preservation were analyzed via scanning electron microscopy and electronic universal testing machine. Results: With the increase of loading amount of PAE …

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Effects Of Controlled Atmosphere On Storage Quality Of Water Bamboo, Ren Zi-Yan, Wei Wen-Wen, Jia Lian-Wen, Yang Xiang-Zheng, Wang Da Oct 2023

Effects Of Controlled Atmosphere On Storage Quality Of Water Bamboo, Ren Zi-Yan, Wei Wen-Wen, Jia Lian-Wen, Yang Xiang-Zheng, Wang Da

Food and Machinery

Objective: To clarify the effect of controlled atmosphere on preservation of water bamboo. Methods: Cold storage under air was used as control, the sensory quality, texture （firmness, chewiness and shear force）, color （L* value and WH value）, the contents of soluble protein, lignin and cellulose, as well as the activities of phenylalanine ammonia lyase （PAL） and polyphenoloxidase （PPO） were determined under four different gas components （CA1: 2% O2+7% CO2+91% N2, CA2: 5% O2+10% CO2+85% N2, CA3: 5% O2+7% CO2+88% N2 …

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Analysis And Prediction Of Storability And Storage Quality Of Pear Fruit Based On Clustering And Time Series Analysis, Zhou Hui-Juan, Ye Zheng-Wen, Li Rong-Hua, Wang Xiao-Qing, Luo Jun Oct 2023

Analysis And Prediction Of Storability And Storage Quality Of Pear Fruit Based On Clustering And Time Series Analysis, Zhou Hui-Juan, Ye Zheng-Wen, Li Rong-Hua, Wang Xiao-Qing, Luo Jun

Food and Machinery

Objective: The storability and storage quality of three pear varieties were evaluated to provide theoretical support for variety breeding and fresh-keeping technology. Methods: Zaoshengxinshui, HJ18 and HJ67 pear with similar genetic background were used as test materials. Fruit with the same maturity were stored in a cold storage with a temperature of （1.0±0.5） ℃ and a relative humidity of 85%～90% for 60 days. The fruit texture, sugar and acid and volatile substances were determined every 10 days, divide storage period and quality based on clustering, principal components and time series analysis. Results: The results showed that the fruit texture, sugar, …

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Improvement Of Antarctic Krill Oil On Reserpine Induced Zebrafish Depression Model, Guo Meng-Jie, Liu Yun, Wu Zhi-Qiang, Jiang Guo-Liang Oct 2023

Improvement Of Antarctic Krill Oil On Reserpine Induced Zebrafish Depression Model, Guo Meng-Jie, Liu Yun, Wu Zhi-Qiang, Jiang Guo-Liang

Food and Machinery

Objective: This study aimed to investigate the effect of Antarctic krill oil on zebrafish model of depression. Methods: The zebrafish (Danio rerio) model of depression was induced by 40 mg/L reserpine, and five groups, i.e., blank control group, model group, fluoxetine group, low-dose krill oil group and high-dose krill oil group were investigated and compared, buy using new tank test (NTT) and light dark box test (LDB). The central nervous system serotonin (5-HT), dopamine (DA), monoamine oxidase A (MAO-A) Interleukin-6 (IL-6), tumor necrosis factor α (TNF-α) and systemic cortisol (COR) levels of the five groups were …

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Changes Of Quality Characteristics And Antioxidant Capacities During Fruit Development Of Hardy Kiwifruit, Zhang Liang-Ying, Liu Lin, Yu Li-Jie, Liu Qi, Qi Bian-Bin Oct 2023

Changes Of Quality Characteristics And Antioxidant Capacities During Fruit Development Of Hardy Kiwifruit, Zhang Liang-Ying, Liu Lin, Yu Li-Jie, Liu Qi, Qi Bian-Bin

Food and Machinery

Objective: This study aimed to provide theoretical basis for hardy kiwifruit quality improvement and rational utilization. Methods: Taking the main variety 'Longcheng No. 2' and line 'Haijia' as experimental materials, the changes of basic quality indexes, contents of total phenolics and flavonoids were analyzed during fruit development. On this basis, the antioxidant capacities were comprehensively evaluated by three assays (FRAP iron reducing ability, ABTS radical scavenging ability and DPPH radical scavenging ability). Furthermore, the differences of total phenolics and antioxidant capacities in different parts of fruit were compared. Results: ① The contents of soluble solids, titratable acids and Vc in …

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Antioxidant And Hypoglycemic Activities Of Different Graded Fractions Of Polysaccharide From Goldenmelon, Chen Bing-Jie, Qiao Yong-Jin, Wang Xiao, Wang Chun-Fang, Liu Gui-Ge Oct 2023

Antioxidant And Hypoglycemic Activities Of Different Graded Fractions Of Polysaccharide From Goldenmelon, Chen Bing-Jie, Qiao Yong-Jin, Wang Xiao, Wang Chun-Fang, Liu Gui-Ge

Food and Machinery

Objective: The study aimed to research the physicochemical properties, structure, antioxidant activity and hypoglycemic activity of different fractions of polysaccharide of goldenmelon. Methods: Four kinds of goldenmelon polysaccharides (CP-40, CP-60, CP-70, CP-80) were obtained by graded purification of water extraction and alcoholic precipitation. Their molecular weight, monosaccharide composition, group composition, antioxidant and hypoglycemic activities were investigated by high performance liquid chromatography and fourier transform infrared spectroscopy. Results: With the increase of ethanol volume fraction, the total sugar content increased and the glucuronic acid content decreased. The molecular weights of these four polysaccharides were different, which indicated by the same composition …

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Effects Of Different Growth Patterns On Nutritional Quality Of Nostoc Commune, Xie Jie-Fei, Wang Chao, Deng Zhong-Yang Oct 2023

Effects Of Different Growth Patterns On Nutritional Quality Of Nostoc Commune, Xie Jie-Fei, Wang Chao, Deng Zhong-Yang

Food and Machinery

Objective: Replacing wild resources with artificially cultivated Nostoc commune to protect the natural environment. Methods: Compare the biochemical composition, texture characteristics, and sensory evaluation of indoor, outdoor cultivation and wild N. commune, while using outdoor cultivation of Nostoc sphaeroides as a control in the above three aspects. Results: The ratio of dry weight to wet weight of wild N. commune was the largest （2.42%）, and its hardness and elasticity were the highest, which were 1.184 N and 78.5%, respectively. The content of phycoerythrin and polysaccharide of outdoor N. commune were the lowest, which were 0.19% and 24.45%, respectively. The …

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Study On The Effects Of Adding Konjac Refined Flour On The Quality Of Fresh Wet Rice Noodle, Gong Xue, Xie Song-Feng, Xia Zeng-Run, Wang Ai-Xia, Tong Li-Tao Oct 2023

Study On The Effects Of Adding Konjac Refined Flour On The Quality Of Fresh Wet Rice Noodle, Gong Xue, Xie Song-Feng, Xia Zeng-Run, Wang Ai-Xia, Tong Li-Tao

Food and Machinery

Objective: This study aimed to develop konjac rice noodles products with low glycemic index. Methods: The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively. The effects of the addition of konjac refined flour on the texture, cooking performance, and sensory quality of rice noodles were studied by texture analyzer and rapid viscosity analyzer. The starch hydrolysis rate, digestion rate, and glycemic index of konjac rice noodles were studied by in vitro digestion model. Results: The cooking loss rate and turbidity of 5% konjac rice noodles were significantly reduced, and …

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Optimization Of The Processing Parameters Of Shiitake （Lentinus Edodes） Crisps During Heat Pump Coupled With Instant Controlled Pressure Drop Puffing Drying Process, Zhao Ya, Zhang Yue-Xiang, Xu Yan, Shi Qi-Long Oct 2023

Optimization Of The Processing Parameters Of Shiitake （Lentinus Edodes） Crisps During Heat Pump Coupled With Instant Controlled Pressure Drop Puffing Drying Process, Zhao Ya, Zhang Yue-Xiang, Xu Yan, Shi Qi-Long

Food and Machinery

Objective: The objective of this study was to develop high-quality non-fried whole shiitake (Lentinus edodes) crisps due to having high oil content of vacuum fried L. edodes crisps which inevitably pose health risks after long-term use. Methods: Based on uniform design, instant controlled pressure drop (DIC) was used to investigate the influences of moisture content after heat pump pre-drying, puffing temperature and vacuum drying temperature on the puffing degree, rehydration ratio, total color difference, hardness and crispness of L. edodes crisps. The polynomial regression model was established by using a weighted comprehensive score method, and it was optimized …

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Preparation Of Ppi-Ta-Md Microcapsules By Pickering Emulsion Method And Its Effect On Oxidation Stability Of Pumpkin Seed Oil, Zhuang Hu, Yang Xiao-Fan, Liu Xin-Le, Lei Yu-Qing, Li Shu-Gang Oct 2023

Preparation Of Ppi-Ta-Md Microcapsules By Pickering Emulsion Method And Its Effect On Oxidation Stability Of Pumpkin Seed Oil, Zhuang Hu, Yang Xiao-Fan, Liu Xin-Le, Lei Yu-Qing, Li Shu-Gang

Food and Machinery

Objective: This study aimed to improve the oxidation, exploitation, and utilization of pumpkin seed oil (PSO). Methods: Pea protein isolate (PPI) -Tannic acid (TA) stabilized Pickering emulsion with Maltodextrin (MD) was used as the filling material, and prepared pumpkin seed oil microcapsules by spray drying. Results: After spray drying the Pickering emulsion, the smooth surface of the medium shell structure of microcapsule powder can be obtained. By increasing TA concentration, microcapsules showed smaller particle size [(32.00±0.28) μm], lower moisture content [(1.970±0.043)%], and higher bulk density [（0.725±0.014) g/cm3]. The FFA release rate of pumpkin seed oil microcapsules with different …

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Effects Of Dynamic High-Pressure Processing On Bioactive Components Of Milk, Ai Zheng-Wen, Xu Zhi-Yuan, Ye Jing-Jin Oct 2023

Effects Of Dynamic High-Pressure Processing On Bioactive Components Of Milk, Ai Zheng-Wen, Xu Zhi-Yuan, Ye Jing-Jin

Food and Machinery

Milk contains a variety of bioactive ingredients, such as lactoferrin and immunoglobulin, which are beneficial to health. Reducing the loss of these proteins during processing has always been the focus of attention. Dynamic high-pressure processing technology, also known as ultra-high-pressure homogenization (UHPH), is one of the relatively novel processing technology means. In this review, the research progress of the heat load intensity and the retention of key nutrients in the processing of dairy products were summarized from the aspects of Maillard reaction products, lactoferrin, immunoglobulin and other bioactive ingredients and vitamin loss. Moreover, the development direction of ultra-high-pressure homogenization in …

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Structure, Working Principle And Application Of Mechanical Shell Breaker, He Ting, Zhang Rui, Ren Guang-Yue, Duan Xu, Li Cai-Yun, Li Ya-Chun Oct 2023

Structure, Working Principle And Application Of Mechanical Shell Breaker, He Ting, Zhang Rui, Ren Guang-Yue, Duan Xu, Li Cai-Yun, Li Ya-Chun

Food and Machinery

Shelling rate and kernel breaking rate are the two key indicators of shelled materials, and mechanical shelling is one of the important methods to improve these key indicators. In this paper, the common mechanical shelling methods, mechanical shelling types, mechanical shelling principles and development status of shelling materials were analyzed. The advantages and disadvantages of mechanical hulling equipment were summarized, and suggestions were made for the problems existing in the current application of mechanical hulling.

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Research Progress Of Polyphenols In Edible Plant Enzymes, Yin Xiao-Qing, Wen Hua-Ying, Zhang Yu-Hong, Bai Ting, Wang Shan-Shan Oct 2023

Research Progress Of Polyphenols In Edible Plant Enzymes, Yin Xiao-Qing, Wen Hua-Ying, Zhang Yu-Hong, Bai Ting, Wang Shan-Shan

Food and Machinery

Polyphenol is one of the characteristic physical and chemical indexes of edible plant enzyme, which has the effects of anti-oxidation, reducing fat and anti-tumor. This paper reviews the composition of polyphenols in food plant enzyme products, the factors affecting the formation of polyphenols in food plant enzyme products, the health care effects of polyphenols, and the further research directions of polyphenols in edible plant enzymes are also prospected.

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Advances In Non-Thermal Treatment Techniques To Control Yogurt Post-Acidification, Niu Yu-Qin, Wang Chen-Yuan, Zhao Pei, Li Shu-Sen, Liu Ju-Long, Sun Er-Na, Wu Zi-Jian Oct 2023

Advances In Non-Thermal Treatment Techniques To Control Yogurt Post-Acidification, Niu Yu-Qin, Wang Chen-Yuan, Zhao Pei, Li Shu-Sen, Liu Ju-Long, Sun Er-Na, Wu Zi-Jian

Food and Machinery

Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the original nutritional properties and sensory quality of food to the maximum extent. In this paper, the mechanism of post-acidification of lactic acid bacteria was reviewed. The mechanism and recent research progress of non-heat treatment processes such as ultra-high pressure, ultrasound, pulsed electric field, CO2 treatment, irradiation were analyzed and provided theoretical guidance for the development and industrial application of non-heat acid control technology.

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The Bitterness Inhibition Effect Of Ferulic Acid And Its Phenyl Ring Substituted Derivatives On Branched Chain Amino Acids, Wang Hao, Li Jiaxing, Zheng Jianxian Oct 2023

The Bitterness Inhibition Effect Of Ferulic Acid And Its Phenyl Ring Substituted Derivatives On Branched Chain Amino Acids, Wang Hao, Li Jiaxing, Zheng Jianxian

Food and Machinery

Objective: This study aimed to explore the effect of group changes at the third position of the benzene ring of ferulic acid （FA） on the bitterness inhibition effect of branched chain amino acids and their flavor characteristics. Methods: FA and its phenyl ring substituted derivatives were synthesized and their structures were identified by Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and mass spectrometry. The electronic tongue test was used to evaluate the improvement in the bitter taste of branched-chain amino acids by FA and its derivatives, including bitterness inhibition rate, self-flavor, and the effect on other tastes. Results: The …

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Effects Of Microbubbles Technology On The Thermal Stability And Quality Of Crystallized Honey, Kuang Xinyi, Cui Zhengwei, Yu Fumin, Li Li Oct 2023

Effects Of Microbubbles Technology On The Thermal Stability And Quality Of Crystallized Honey, Kuang Xinyi, Cui Zhengwei, Yu Fumin, Li Li

Food and Machinery

Objective： To obtain excellent sensory and shelf life of crystallized honey. Methods： The process parameters of microbubble crystallized honey were prepared by mechanical stirring on laboratory scale. The physical properties of crystallized honey were changed by filling microbubble, and its thermal stability and physical properties were investigated. Results： For 200 g honey the optimized aerated parameters were as follows: the speed of the mixer, 2 600 r/min; the inflatable bubble time, 5 min; and the inlet flow rate, 6 L/min. The thermal stability time of the current improved product at 35 ℃ was increased by 41.51%, and while the hardness …

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Plasma Assisted Ultrasonic-Assisted Extraction Of Chitin From Crayfish Shell By Weak Acid And Weak Base Method, Ding Zijun, Li Jinlin, Fu Yingfei, Zhang Qiuxia, Mao Yiying, Wang Wei, Peng Bin, Tu Zongcai, Zhou Yan Oct 2023

Plasma Assisted Ultrasonic-Assisted Extraction Of Chitin From Crayfish Shell By Weak Acid And Weak Base Method, Ding Zijun, Li Jinlin, Fu Yingfei, Zhang Qiuxia, Mao Yiying, Wang Wei, Peng Bin, Tu Zongcai, Zhou Yan

Food and Machinery

Objective: To explore a green and efficient method for extracting chitin. Methods: The crayfish shells were crushed through three mesh sieves to obtain the raw material. Utilizing ultrasonic wave and citric acid and urea to remove calcium and protein from the sample, decolorize it with hydrogen peroxide, filter it, and then dry it to produce chitin products. The particle size of the chitin sample was analyzed by laser scattering particle size distribution analyzer. Infrared absorption characteristics were measured by an infrared spectrometer. Scanning electron microscopy was used to observe the apparent structure of the sample. Results: It was shown that …

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Amino Acid Characteristics And Nutritional Evaluation Of Flammulina Filiformis Protoplast Hybrid Strains, Lu Huan, Liu Jianyu, Shang Xiaodong, Yang Hui, Wu Yansha, Wang Ruijuan Oct 2023

Amino Acid Characteristics And Nutritional Evaluation Of Flammulina Filiformis Protoplast Hybrid Strains, Lu Huan, Liu Jianyu, Shang Xiaodong, Yang Hui, Wu Yansha, Wang Ruijuan

Food and Machinery

Objective: This study aimed to investigate the quality differences among different hybrid enoki mushrooms （Flammulina filiformis） strains and breed new strains with high quality. Methods: Two different protoplast monocytes of yellow enoki mushrooms Fv1923 were used as one of the parents to cross with 6 enoki mushrooms protoplasts （2 yellow and 4 white strains）, and a total of 12 yellow hybrid strains were obtained. Principal component analysis and cluster analysis were used to evaluate the free amino acids of 12 hybrid strains, and the flavor diversity of different protoplast hybrid strains was also evaluated. Results: The average contents …

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Mechanism Of Interaction Between Composite Ga/Egcg And Heat-Denatured Whey Protein By Fluorescence Quenching, Lin Jinou, Cao Yanyun, Han Jianzhong Oct 2023

Mechanism Of Interaction Between Composite Ga/Egcg And Heat-Denatured Whey Protein By Fluorescence Quenching, Lin Jinou, Cao Yanyun, Han Jianzhong

Food and Machinery

Objective: This study aimed to develop a new carrier system for food functional factors that can effectively regulate the release characteristics during processing, transportation, and storage. Methods: The interaction mechanism between gallic acid （GA） and epigallocatechin gallate （EGCG）, which were combined at different molar ratios （1∶0, 3∶1, 1∶1, 1∶3, 0∶1）, with heat-denatured whey protein isolate （HWPI） was investigated at various temperatures （298.2, 304.2, 310.2 K） using a fluorescence quenching method. Results: The results showed that compared with GA, EGCG had a stronger affinity for HWPI, and when they coexisted, they inhibited each other's binding to HWPI, resulting in decreased binding …

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