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Articles 2341 - 2370 of 4889
Full-Text Articles in Food Processing
Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein, Lin Wei, Liu Xiaolan, Ren Jian, Gao Jian, Du Hong
Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein, Lin Wei, Liu Xiaolan, Ren Jian, Gao Jian, Du Hong
Food and Machinery
The purpose of this study was to investigate the effect of sugars on the structural and emulsifying property of kidney bean protein modified by Maillard reaction. The results showed that the emulsifying activity and stability of kidney bean protein could be improved by Maillard reaction with glucose, fructose and lactose, and fructose was the best one. The emulsifying ability increased from 37.52 m2/g to 98.69 m2/g, and the emulsifying stability also increased from 16.88 min to 28.68 min; After Maillard reaction, the spatial structure of protein changed, which showed that the surface hydrophobicity increased, the content …
Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination, Zhang Shu, Wang Changyuan, Tan Zhaoyin, Feng Yuchao
Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination, Zhang Shu, Wang Changyuan, Tan Zhaoyin, Feng Yuchao
Food and Machinery
Taking the mung beans as raw materials, the Osborne classification method was used to extract albumin from mung bean. Based on the single factor test, using the L9 (34) orthogonal test, the effects were studied, from the extraction temperature, extraction time and ratio of material to liquid on the extraction rate of mung bean albumin. The subunit composition of mung bean albumin was analyzed by SDS-PAGE. The results showed that the optimal extraction process of mung bean albumin were: ratio of solid to liquid of 1∶10 (g/mL), extraction temperature of 45 ℃, extraction time of 150 min. …
Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di
Research On Production Process And Product Characteristics Ofnutritional Fermented Milk In Chickpea, Chen Xiajing, Liu Hongyu, Li Yanze, Wang Ying, Wang Changyuan, Yao Di
Food and Machinery
Chickpeas and milk were used as raw materials, and the chickpea fermented milk was prepared by mixed strains of SL and LSB. The single factor and orthogonal experiment were used, and the processing conditions of chickpea fermented milk were optimized with sensory score. At the same time, the physical and chemical properties, rheological properties and nutritional composition of the product were determined, the shelf life of the product was determined by microbial index and sensory evaluation. The results showed that optimal conditions of fermented milk of SL strains were the immersing chickpeas time of 5 h, the inoculum doses of …
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo
Food and Machinery
Response surface method (RSM) was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity. The results showed that the optimal extraction process was 1∶12 (g/mL), extracted at 46 ℃ for 1.6 h. The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g. The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%, and that of the nitrite ion clearance was 26.0%. Therefore, it inclined that the polyphenols from mung bean had good antioxidant activity.
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao
Food and Machinery
The buckwheat was dried by vibrating far infrared drying, drying in oven and drying in thin layer, and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods. Result: The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying. The drying time of thin layer was the longest and the drying rate was the lowest. In terms of quality analysis, vibrating far-infrared drying process had little effect on the appearance quality of buckwheat. The area shrinkage rate W of dried buckwheat was the smallest, …
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting
Optimization Of Ultrasonic Assisted Enzymatic Extraction Of Dietary Fiber From Light Speckled Kidney Bean, Zhangn Yanli, Wang Ying, Wang Di, Zuo Zhaohang, Liu Shuting
Food and Machinery
Ultrasonic assisted complex enzyme (1.0% alkaline protease and 0.2% high temperature resistant alpha-amylase) was used to extract dietary fiber from milk white colored kidney bean residue after enzymolysis.The effect of ultrasonic conditions on the extraction rate of water-insoluble dietary fiber (IDF) and water-soluble dietary fiber (SDF) was studied.The results showed that the extraction rate of IDF and SDF reached 60.11% and 5.63% respectively, when extracted with 250 W of ultrasonic at 60 ℃ 25 min. There were characteristic absorption peaks in the infrared spectra of DF. The water holding capacity of SDF was 1.828 g/g higher than that of IDF, …
Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang
Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang
Food and Machinery
Lactic acid bacteria and yeast were used to prepare enzymes, and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation. Results: the optimal inoculation order was inoculated yeast first, and then lactic acid bacteria. The optimal compound fermentation condition was: inoculated with 0.20% yeast under the condition of bottling volume of 30 mL(250 mL) and pH 5.0, and shaking incubated at 30 ℃ for 24 h. Then 3.0% lactobacillus complex was inoculated (lactobacillus plantarum to lactobacillus acidophilus was 1∶1) and cultured at 37 ℃ for 24 h with …
Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology, Li Hongfei, Sun Daqing, Li Liangyu, Yu Wei, Zhang Liping
Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology, Li Hongfei, Sun Daqing, Li Liangyu, Yu Wei, Zhang Liping
Food and Machinery
The two kinds of sepatation process for the xylose mother liquor of xylose, arabia sugar and glucose was studied which used the sequential simulated moving bed (SSMB) chromatographic separation equipment. In the optimal separation conditions of the separation process for two components, the purity of xylose and arabia sugar reached 86.30% and 88.41%, and recovery rate reached 85.20% and 89.26%. During the separation process of the three components, the purity of xylose and arabia sugar reached 77.73% and 79.94%, and the recovery rate reached 82.00% and 87.00%, respectively. Xylose mother liquor recovery processing was very difficult, the problem can be …
Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation, Duan Rui, Deng Yongping, Liu Xiaolan, Zheng Xiqun, Jiang Huanxiao, Ma Rui
Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation, Duan Rui, Deng Yongping, Liu Xiaolan, Zheng Xiqun, Jiang Huanxiao, Ma Rui
Food and Machinery
Using vinegar as the main raw material to produce xylanase by solid-state fermentation of Neurospora sitophila. Using the activities of xylanase as indicators, the medium and culture conditions were optimized by single factor experiment and orthogonal experiment. Results: The medium consisted of 5 g of vinegar and 0.4 g of bean dregs. The initial pH of the medium was 5.5, 106 spores/Bottle of inoculum concentration and the solid-liquid ratio was 1∶3 (g/mL), and the culture medium was cultured at 28 ℃ for 3 d. The enzyme activity was 412.34 U/g under the optimized conditions, which was increased about 3.59 times …
Effects Of Glycosylation Modification On The Antioxidant Activity Of Casein-Enzymatic Hydrolysate, Zhao Yubin, Mu Qiuxia, Qu Liuqing, Cui Supin
Effects Of Glycosylation Modification On The Antioxidant Activity Of Casein-Enzymatic Hydrolysate, Zhao Yubin, Mu Qiuxia, Qu Liuqing, Cui Supin
Food and Machinery
In order to enhance the antioxidant activity of the casein hydrolysate, the enzymatic hydrolysate was modified by glycosylation with glucose, xylose and fructose, respectively. The effects of modification conditions on the antioxidant activity of the product were investigated under the mass ratio of enzymatic hydrolysate to sugar 1∶2. The results showed that the hydroxyl radical clearance rate reached the maximum at pH 7.0, which were 38.63% and 32.82%, respectively, and each was higher than the control. At pH 7.0, the reducing ability of the enzymatic hydrolysate was the strongest when modified by glycosylation with glucose or xylose. As the reaction …
Aerobic Acclimation Of Bifidobacterium Adolescentis And The Effect On Its Proliferation Of Different Oligosaccharides, Li Yanze, Chen Xiajing, Zhang Shiang, Jin Xin, Xu Lei, Yao Di
Aerobic Acclimation Of Bifidobacterium Adolescentis And The Effect On Its Proliferation Of Different Oligosaccharides, Li Yanze, Chen Xiajing, Zhang Shiang, Jin Xin, Xu Lei, Yao Di
Food and Machinery
In order to improve the situation on low number of living bacterium and the weak strain effect on Bifidobacterium adolescentis in fermented products, the anaerobic B. adolescentis was oxygen-resistant domesticated, by using anaerobic and aerobic alternating domesticated method, and the partial pressure of oxygen in the culture medium of B. adolescentis was gradually increased in the process of acclimation. The physiological characteristics before and after the domestication of B. adolescentis was determinated and the effects on its proliferation of the soybean oligosaccharides, xylooligosaccharide and oligomeric maltose were compared. The results showed that the sensitive degree to oxygen in B. adolescentis …
Optimization Of Extruded Process For Bean-Based Multigrain Rice Paste, Liu Shuting, Wang Ying, Shen Yan, Sun Yueru, Zuo Zhaohang
Optimization Of Extruded Process For Bean-Based Multigrain Rice Paste, Liu Shuting, Wang Ying, Shen Yan, Sun Yueru, Zuo Zhaohang
Food and Machinery
Taking bean dregs as the main raw material, compounding miscellaneous grains and homology of medicine and food to prepare soybean-based multigrain rice paste. The material addition amount, screw speed, and the temperature of the zone III barrel were used as response factors, and the gelatinization degree was the investigation index. On the basis of the single factor experiment, the optimal process conditions for the preparation of bean-based multigrain rice paste by the extrusion-expansion technique were obtained by Design-Expert 8.0.6 design test. The results showed that when the material addition amount was 12.5%, the screw rotation speed was 330 r/min, and …
Genetic Diversity Analysis Of Common Bean Germplasms Based On Ssr Molecular Markers, Xia Chunyang, Du Jidao, Han Yiqiang, Sun Haoyue, Li Ming, Wu Hongbin, Zhang Qi, Yu Shenglong
Genetic Diversity Analysis Of Common Bean Germplasms Based On Ssr Molecular Markers, Xia Chunyang, Du Jidao, Han Yiqiang, Sun Haoyue, Li Ming, Wu Hongbin, Zhang Qi, Yu Shenglong
Food and Machinery
The genetic diversity of 69 common bean germplasm resources was analyzed by SSR-PCR reaction system, and cluster analysis was carried out by UPGMA method. Seventeen pairs of SSR markers were detected and 55 allelic mutation loci were obtained, ranging from 2 to 5, with an average of 3.24 markers per pair. Seventeen pairs of primers had 17 polymorphic loci with 100% polymorphism. According to the cluster analysis results, the genetic similarity coefficient (GS) of the material ranged from 0.392 to 0.963, with an average of 0.659. 69 kinds of the beans seeds were divided into four groups at the genetic …
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength, Wang Meiyu, Wang Yu, Chen Zhenjia, Yan Zhou, Liu Longlong
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength, Wang Meiyu, Wang Yu, Chen Zhenjia, Yan Zhou, Liu Longlong
Food and Machinery
Oat protein isolate (OPI) was extracted from oat. The solubility, foaming properties, emulsifying activity and subunits properties of OPI under different pH and ionic strength were studied. The results showed that，at pH 5.0~6.0, OPI has the lowest solubility, the lowest foaming, the highest foam stability, and under alkaline conditions higher emulsification and emulsion stability. Acidic conditions of pH 2.0 and 3.0 cause partial hydrolysis of soluble OPI peptide chains, forming a subunit between 31.0 to 43.0 kDa. No significant difference was found under the alkaline conditions. The solubility was the lowest when the NaCl concentration was 0.05 mol/L, and The …
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature, Cao Meili, Zhang Yonglin, Li Shilong, Gan Weirui
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature, Cao Meili, Zhang Yonglin, Li Shilong, Gan Weirui
Food and Machinery
The oil extracted by the low temperature twin-screw press is healthy. The structure of the low temperature twin-screw press is big and complicated, so it is not suitable for the rural market. In order to improve the quality of the oil for the peasants, a new small low temperature twin-screw press is improved and designed based on the large and media presses, which was composed of the srews, pressing and shearing rings. The shearing rings were new elements, which could shear the oilseed, increase the pressure and speed up the extrusion of the oil. The number and location of the …
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Food and Machinery
The acute blood stasis rat model was made by injecting norepinephrine, then rats stayed in ice water bath for 4 mins. Whole blood viscosity (WBV), erythrocyte sedimentation rate(ESR), coagulation parameters, 6-keto prostaglandin F1α (6-KETO-PGF1α), thromboxane B2 (TXB2), endothelial nitric oxide synthase (eNOS) and endothelin-1 (ET-1) were measured. Results: Model group significantly up WBV and ESR level, APTT, PT, TT were decreased whereas FIB content was increased very significantly in rats of the model group, meanwhile the 6-keto-PGF1α and eNOS level were lower and TXB2 and ET-1 level were higher. Lemon juice powder groups might down WBV …
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Food and Machinery
The main components of the alcohol extraction from peony stamen was analyzed by high performance liquid chromatography. H2O2 induced human umbilical vein endothelial cells (HUVEC) cells to establish a damage model to study the protective effect of peony flower extract. Results: the alcohol extraction from peony stamen mainly contain three monomers, namely rutin, quercetin and paeoniflorin, with contents of 44.25%, 15.50% and 17.00%, respectively. The alcohol extraction from peony stamen can reduce the content of MDA in cells and culture medium, increase the activities of SOD, GPX and GSH content in the calls. The alcohol extraction of …
Optimization On Pre-Fermentation Process Of Black Bean Douchi Fermented By Bacillus Subtilis Natto, Zhang Qi, Zhu Dan, Niu Guangcai, Wei Wenyi, Zhao Jing, Wu Yue
Optimization On Pre-Fermentation Process Of Black Bean Douchi Fermented By Bacillus Subtilis Natto, Zhang Qi, Zhu Dan, Niu Guangcai, Wei Wenyi, Zhao Jing, Wu Yue
Food and Machinery
Taking the black bean as the main raw material, the total polyphenol content and DPPH radical scavenging rate as the indexes, the single factor experiment and orthogonal experiment design were used to optimize the pre-fermentation conditions of black bean douchi made by bacillus subtilis natto. The results showed that the optimum fermentation conditions were as follows: fermentation time was 4 d, fermentation temperature was 39 ℃, inoculation amount of bacillus subtilis natto was 2.5 g/100 g·black bean. Under this condition the total polyphenol content of black bean douchi was 4.24 mg/g, and the DPPH radical scavenging rate was 79.86%, which …
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat, Ren Manni, Wang Cuntang, Tang Xuhua, Sun Peng, Gao Zengming
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat, Ren Manni, Wang Cuntang, Tang Xuhua, Sun Peng, Gao Zengming
Food and Machinery
Black soybean seed coat were extracted using three solvent systems: 70% acetone, ethanol and methanol. The extracts were tested for their total phenolic content, total flavonoid content and antioxidant activities. The results showed that the extracts with acetone as the extraction agent had the highest yield［(11.23±0.005) g/100 g］, and the extracts had the highest total phenol content of (845.32±21.35) mg/g and total flavonoids content of (63.72±2.35) mg/g. Meanwhile, IC50 of acetone extract on DPPH free radical and ABTS free radical were (0.059±0.005) mg/mL and (0.057±0.004) mg/mL, respectively. The antioxidant activities were lower than ascorbic acid but higher than methanol …
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice, Wang Hui, Qin Cuili, Gong Qiang, Niu Mingfu, Zhao Siqi, Xi Zhenjun
Effects Of Non-Digestible Oligosaccharides And Their Combinations On The Immunomodulation Of Mice, Wang Hui, Qin Cuili, Gong Qiang, Niu Mingfu, Zhao Siqi, Xi Zhenjun
Food and Machinery
To investigate the immunomodulatory effects of the three non-digestible oligosaccharides, fructooligofructose, xylooligosaccharide and galactooligosaccharide, and their combinations on mice,140 BALB/c female mice were randomly divided into 7 groups in this experiment, including blank control group, FOS group, XOS group and GOS group, XOS and GOS group, XOS and FOS group, FOS and GOS group. Each group was intragastrically administered at a dose of 400 mg/kg once a day for 15 days. The immunomodulatory effects of different non-digested oligosaccharides and their combinations on mice were evaluated by measuring immune organ index, macrophage phagocytosis, serum hemolysin level, DTH delayed type hypersensitivity, and …
Paederia Scandens Granules Of Intervention In Rat Liver Fibrosis Model Experimental Study On Tgf-Β1 / Smad Pathway, Yuan Yong, Lv Chuanzhu
Paederia Scandens Granules Of Intervention In Rat Liver Fibrosis Model Experimental Study On Tgf-Β1 / Smad Pathway, Yuan Yong, Lv Chuanzhu
Food and Machinery
Thirty rats were randomly divided into normal control group (group A), non-paederia scandens treatment model group (group B) and paederia scandens treatment model group (group C). The expression of mRNA of TGF-β1, Smad3 and Smad7 was detected by real-time quantitative fluorescence method after 8 weeks. The results showed that, according to the ELISA data of interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), the difference between group C and group A was extremely significant (P<0.01), which is the same as between group B and group A, and that the difference between group C and group B was significant (P<0.05). The difference between group B and group A was extremely significant (P<0.01). After treatment with paederia scandens, the expression of TGF-β1 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.245, P<0.05), and the difference between group C and group B was extremely significant (t=1.142, P<0.01). After treatment with Paederia scandens, the expression of Smad3 mRNA was significantly inhibited, the difference between group C and group A was significant (t=2.149, P<0.05), and the difference between group C and group B was extremely significant (t=1.206, P<0.01). Afterwards, the expression of Smad7 mRNA was increased, the difference between group C and group A was significant (t=2.201, P<0.05), and the difference was significant between group C and group B (t=1.007, P<0.01). Paederia scandens can inhibit the expression of TGF-β1 mRNA, decrease the expression of Smad3 mRNA, and increase the expression of Smad7 mRNA. It is shown in our study that in the mechanism of liver fibrosis, there exists a linear channel effect of Smad3 mRNA-(TGF-β1 mRNA)-Smad7 mRNA.
Principal Component And Cluster Analyses Of Volatile Components In Different Hops Wines, Duan Lili, Ji Derong, Zhou Lingjie, Yang Xiaoyi, Tang Julian
Principal Component And Cluster Analyses Of Volatile Components In Different Hops Wines, Duan Lili, Ji Derong, Zhou Lingjie, Yang Xiaoyi, Tang Julian
Food and Machinery
In order to study the difference between four different varieties of hops wine, the aroma components of four hops(HLA, JKA, KSKTA and XMA) wine were detected by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the species of aroma volatile substances in hop wine was increased by adding KSKTA, JKA and XMA.Different hos increase different aroma components. The results of PCA showed that HLA, KSKTA and XMA had the same characteristic aroma substances. The hops wine was clustered into two groups by clustering analysis. In the first group, there were HLA,KSKTA and XMA, while …
Nutritional Quality Analysis And Representative Indexes Of Melon, Yan Qiaoli, Zhang Yanming, Tao Yongxia, He Weizhong, Wang Cheng
Nutritional Quality Analysis And Representative Indexes Of Melon, Yan Qiaoli, Zhang Yanming, Tao Yongxia, He Weizhong, Wang Cheng
Food and Machinery
The aim of this study was to screen the representative indexes of melon nutritional quality and identify the nutritional quality characteristics of different varieties of melon. Based on the data of 18 nutritional quality indexes of melon, the principal component analysis (PCA) was used to select the representative indexes of melon quality. The results showed that the loading values of ash, fat, VB1, niacin, tartaric acid, sucrose, total sugar, soluble solids and total acid in the corresponding principal components of the 18 indexes were relatively high, which could better reflect the overall variation of the data. The 13 …
Effect Of Β-Sitosterol Acetate Ester On The Structural Stability Of Lipid Membrane, Hou Lifen, Zong Shanying, Zhang Haichen, Pan Li, Wang Hongyan, Gu Keren
Effect Of Β-Sitosterol Acetate Ester On The Structural Stability Of Lipid Membrane, Hou Lifen, Zong Shanying, Zhang Haichen, Pan Li, Wang Hongyan, Gu Keren
Food and Machinery
β-sitosterol acetate liposomes were prepared by thin-film ultrasonic method, and the effects of different incorporation concentrations on the particle size, PDI and storage stability of the liposomes were investigated, besides, the interaction between β-sitosterol acetate ester and phospholipids in the membrane was explored. The results showed that the size and PDI of the liposomes were consistent with that of the β-sitosterol liposomes under the same conditions when the addition amount of β-sitosterol acetate ester was 2 mg and 4 mg. It has good storage stability for low dosage of the β-sitosterol acetate ester liposomes at 4 ℃ for 30 days. …
Effect Of Combination Of Soy Protein Isolate, Tapioca Starch And Transglutaminase On Gel Quality Of Carp Surimi, Shen Xiaolei, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui, Huang Yiqun, Liu Yongle
Effect Of Combination Of Soy Protein Isolate, Tapioca Starch And Transglutaminase On Gel Quality Of Carp Surimi, Shen Xiaolei, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui, Huang Yiqun, Liu Yongle
Food and Machinery
The effects of soy protein isolate, tapioca starch and transglutaminase on the carp surimi products were investigated and the optimal addition amount was determined. It was found that when the addition amount of soy protein isolate was 6%, the amount of cassava starch 9% and the amount of transglutaminase added were 4 U/g·protein, the water retention capacity of the fish meal was effectively increased, and the cooking loss was reduced without causing The surimi has a light yellow color of soy protein isolate, and at the same time, it improves the gel strength of the surimi and obtains a good …
Effect Of Compound Hydrocolloid On The Rheological Properties Of Dough And The Quality Of Whole-Wheat Bread, Ning Qian, You Peiqiong, Wu Xianhui, Pang Jie
Effect Of Compound Hydrocolloid On The Rheological Properties Of Dough And The Quality Of Whole-Wheat Bread, Ning Qian, You Peiqiong, Wu Xianhui, Pang Jie
Food and Machinery
Whole wheat bread was made with the mass ratio of whole wheat flour to wheat flour of 7∶3. The optimum formulation of the compound glue for whole wheat bread was screened by using Konjac gum, Xanthan gum and Sodium stearoyl lactate as hydrophilic colloids and emulsifiers. The parameters of flour curve were taken as criteria, and the single factor test and response surface optimization test were carried out. The results showed that the powder quality index was 129 mm after adding Konjac gum 0.47%, Xanthan gum 0.07%, and SSL 0.12% to the flour. When applied to the whole wheat bread …
Expression And Characterization Of Alkaline Β-Glucosidase In Pichia Pastoris From Bacillus Pumilus, Kan Jinsong, Zhang Min, Xu Tao
Expression And Characterization Of Alkaline Β-Glucosidase In Pichia Pastoris From Bacillus Pumilus, Kan Jinsong, Zhang Min, Xu Tao
Food and Machinery
Engineered Pichia pastoris strain secreting and expressing β-glucosidase gene of Bacillus pumilus was constructed and enzymatic properties of recombinant enzyme were investigated. Based on the codon usage of Pichia pastoris, the codon of the β-glucosidase gene of Bacillus pumilus was optimized, the whole gene sequence was designed and synthesized, and the expression vector was constructed and transferred into Pichia pastoris. The results showed that the β-glucosidase gene of Bacillus pumilus had been successfully transferred into the yeast and secreted and expressed. The activity of the fermentation broth after 72 h induction could reach 25.39 U/mL. The optimum temperature and pH …
Transcriptome Analysis For The Mycelia And Yeast-Like Cells Of Tremella Fuciformis, Chen Zheng, Zhu Hanyu
Transcriptome Analysis For The Mycelia And Yeast-Like Cells Of Tremella Fuciformis, Chen Zheng, Zhu Hanyu
Food and Machinery
The mycelium and yeast-like cells of Tremella fuciformis were adopted to construct transcriptome sequencing library by RNA-Seq. 13.16 G data and 16 190 Unigene were generated from de novo splicing. Among the Nr database annotated Unigene, 55.75% and 13.35% of them had similar sequence to T. mesenterica and Cryptococcus neoformans, respectively. 7 203 Unigenes were annotated in the COG database, which could be divided into 25 terms. 3 921 Unigene were annotated in the GO database, and divided into 3 major categories and 46 branches. From the KEGG analysis, differential expressed genes were enriched in pathways, including the metabolism of …
Comparative Study On Volatile Flavor Among The Leg Meat From Donkey And Other Livestock Animals, Li Xiu, Sang Panting, Daudasaadu Abiola, Zhou Guangyun, Fan Yumei, Cheng Xiangrong, Wang Dongliang
Comparative Study On Volatile Flavor Among The Leg Meat From Donkey And Other Livestock Animals, Li Xiu, Sang Panting, Daudasaadu Abiola, Zhou Guangyun, Fan Yumei, Cheng Xiangrong, Wang Dongliang
Food and Machinery
The volatile flavor compounds in donkey, pig, cattle and sheep leg meat were qualitatively and quantitatively detected by gas electronic nose and gas chromatography-mass spectrometry, and the fatty acid composition was also determined by gas chromatography analyzer. The results of gas-phase electronic nose showed that the flavor difference between the leg meat from donkey and pig was not obvious. However, the significant difference between that from donkey and beef was observed, with 76 volatile substances detected by GC-MS, mainly aldehydes. Aldehydes accounted for 70.71%, 75.36%, 48.76%, 55.94% in donkey, pig, beef and sheep, respectively. The content of n-hexanal with faint …
Effect Of Sauce Time On The Flavor And Texture Change Of Traditional Sauce And Braised Pork Products, Ma Fei, Huan Yanjun, Diao Xinyue
Effect Of Sauce Time On The Flavor And Texture Change Of Traditional Sauce And Braised Pork Products, Ma Fei, Huan Yanjun, Diao Xinyue
Food and Machinery
The changes of volatile flavor substances, free amino acids and texture of the samples in the traditional sauce process of pork were studied. The electronic nose principal component analysis (PCA) found that the flavor of the sample changed significantly during the sauce process. The gas chromatography-mass spectrometry (GC-MS) was used to further analyze the volatile components of the sample, and the flavor substances related to the spices in the sample were found. Most of them (o. umbellifera, terpenes, etc.) were detected and accumulated in the late stage of soy sauce (60～120 min), and the flavor substances (hexanal, etc.) associated with …