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Articles 4741 - 4770 of 4889
Full-Text Articles in Food Processing
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing
Application Of Electronic Nose On Origin Identification And Quality Grade Evaluation Of Jinhua And Xuanwei Ham, Song Xue, Gao Shaoting, Hang Mengxi, Chen Weihua, Chen Le, Liu Yuan, Zhang Jingjing
Food and Machinery
Odor profiles oftwo kind of dry-cured hams(Jinhua and Xuanwei hams) of different grades and years were analyzed byE-nose detection and quantitative descriptive analysis (QDA).The results of sensory evaluation and e-nose analysis were compared. The principal component analysis(PCA) results of e-nose showed that the odor profiles of all kinds of hams can be distinguished significantly, and the distribution of samples on principle component analysis chart were correlated to the results of sensory evaluation. Soft independent modeling of class analogy (SIMCA) wasapplied to establish the recognizing models of hams either on grade or on origin. Results showed that the models had better …
Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua
Adulteration Detection Of Honey Based On Electronic Nose, Jia Hongfeng, Deng Hong, Liang Aihua
Food and Machinery
An electronic nose was used to analyze adulterated honey samples. The response signals were analyzed by principal component analysis (PCA) and partial least-squares analysis (PLS). PLS model was used to predict adulterated ratio of fructose and glucose in honey samples. The results indicated that coefficient of determination between sensors response signals and the ratio of fructose and glucose of PLS model was 0.980 3. The prediction error of PLS model was within 8% (the adulterated ratio of fructose and glucose from 20% to 70%). It was proved that electronic nose could be applied in honey discrimination when it was adulterated …
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang
Food and Machinery
This research is focused on the fluorescence properties and reaction conditions of Fe (Ⅲ)-KI-RB system. I3– is generated with Fe3 + reaction with excessive KI in hydrochloric acid solution, which can react with rhodamine B to form Ion complexes to lead to quenching of inherent fluorescence of rhodamine B.The results shows that excitation wavelength（λex）is 352 nm and emission wavelength（λem）is 580 nm.The fluorescence intensity decreased linearly with the iron(Ⅲ) concentration in the range of 0.02～4.50 μg/25 mL. The detection limit is 0.006 μg/25 mL. It is applied to the determination of trace iron(Ⅲ) in peanuts with satisfactory results,which …
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie
Food and Machinery
CdTe quantum dots(QDs) with high luminescent is synthesized in aqueous phase through one step which is capped with mercaptopropionic acid (MPA) and sodium citrate. As it is found that the fluorescence of CdTe QDs can be quenched by Cu2+, the quantitative analysis of Cu2+ has been established. The effects of pH value, concentration of the buffer, time of reaction and the concentration of QD are investigated. Under optimal conditions, it is found that the linear range is from 0 to 5×107 mol/L and the limit of detection is 1×108 mol/L.
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi
Food and Machinery
The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the 130Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying
Food and Machinery
Taking ethyl acetate as extraction solvent with low toxicity, good stability, and low cost, and through the combined extraction of vortex 2 min and microwave extraction 20 min to extract the effective substances, 12 kinds of preservatives were separated and determined（propionic acid, dimethyl fumarate, sorbic acid, benzoic acid, sehydroacetic acid, methylparaben, ethylparaben, propylparaben, butyl paraben, isopropyl paraben, isobutylpareben, heptylparaben）in food by gas chromatography. The recovery is 92.1%～108.3%, the average recovery rate is 98.5%, and the standard deviation recovery is 3.0%. The test results are accurate and reliable. Compares to the standard gas chromatographic method and liquid chromatography method, the result …
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts, Zhao Jing, Zhang Ailin, He Xinyi, Fan Jiantao
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts, Zhao Jing, Zhang Ailin, He Xinyi, Fan Jiantao
Food and Machinery
The experiment is to do some research about features of nuts protein across extraction of some nuts. Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts, explore the best method of removing nuts allergenic protein. Through experiment study found, cashew, almond, walnut protein lead to allergic reaction in body, but after high temperature and high pressure, ultrasonic - joint of microwave extraction and after protease treatment can reduce the allergenic obviously. The ultr- microwave and enzymatic 90 ℃, 240 s, microwave power 700 W, 0.25% trypsin with 5 minutes can …
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou, Liu Hong, Zhang Qinghai, Lin Changhu, He Tengbing, Lin Shaoxia, Zhao Luyue
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou, Liu Hong, Zhang Qinghai, Lin Changhu, He Tengbing, Lin Shaoxia, Zhao Luyue
Food and Machinery
Polygonum and Scrophulariaceae Herbs such as roots and tubers produced in Guizhou were studied, to analysis the concentrations of heavy metals in roots, stems and leaves, and to compare the heavy metal content in roots and stems of Polygonum collected from different production places in Guizhou. The results showed that the contents of 5 kinds of heavy mentals, such as Cu, Cr, Cd, As and Pb, in roots of Polygonum were lower than that in stems and leaves. For the roots of Scrophulariaceae, of which heavy metal content except Cu was far below that in stems and leaves. The content …
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin
Food and Machinery
Objective: To detect the quality of iodized salt in Hunan Province, and provide scientific basis for sustainable elimination of iodinedeficiency disease and prevention decision. Methods: sampling and detecting according to the GB/T 8618—2001 salt sampling method and “Hygienic standard of salt”, during year of 2004～2013, sampling 1 iodized salt product of different varieties each quarter in the salt industry branch of the 14 cities in Hunan. Results: 1 680 samples of edible salt with iodine has been done in ten years of Hunan Province, the average value of the content of iodine in iodized salt is Between 27.31～33.98 mg/kg, the …
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Temperature Decreasing Model Of U Pipe Heat Exchanger Based On Cfd, Liu Hong, Yang Zheren, Jiang Langfan, Cheng Feiqi
Food and Machinery
Heat exchanger is an important part of fumigation oven. However, in many cases, the actual design of fumigation oven is depended on experience and experimental verification after the design. So, how to simplify the design of fumigation oven has been an important issue. Based on fluent software platform, this research explored the heat exchange mechanism of U pipe heat exchanger by the simulation of U pipe heat exchanger. By considering the structure characteristics of U pipe, a layer of U pipe is used as a basic unit. The basic unit is simulated and the data get in the simulation is …
Pistachio Sorting Model Research Using Impact Acoustics, Zang Fuyao, Feng Tao, Wang Jing, Hu Junjie
Pistachio Sorting Model Research Using Impact Acoustics, Zang Fuyao, Feng Tao, Wang Jing, Hu Junjie
Food and Machinery
Pistachio sorting technique research using impact acoustics is a method, which is to make pistachio vibrating and sounding when impacted, and get the connection between its signal features and structure characteristics through acoustics analyzing. Pistachio is considered as a nested ball , and analyses the whole process from the ground until the last moment of free vibration attenuation, and explains that the time domain and frequency domain characteristics of pistachio will perform different vibration characteristics based on the levels of opening. A new selecting method based on time-domain signal integrated logarithmic decrement is presented, and sorting effect is obvious.
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong
Improvement On Box Trademark Paper Feeding Clutch Of Zb45 Type Packing Machine, Deng Meidong
Food and Machinery
In order to solve the electromagnetic clutch type ZB45 packaging machine box trademark paper feed drive system, the movable friction plate limiting ring is easy to shift, a reset spring ring and the clutch friction surface wear, resulting in trademark paper supply system not to the bank paper conveying trademark paper laminated or feeding jam fault problem. Based on the electromagnetic clutch structure analysis, using the way of reduction to replace the original spacing ring, replace the original spring ring spring to plug with screw limit, including the improvement of re design positioning ring, spring and frame structure of the …
Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin
Design Of Small Multi-Functional Stamp Mill, Zhang Wenbin
Food and Machinery
Focusing on the current red chill powder made by the stamp mill lacks the traditional taste, a new small multi-functional stamp mill is designed. This machine uses the motor to drive the transmission shaft, then drive the sheave to elevate the tamper, so the red chill will be stamp crushing by the weight of the tamper. At the same time, rotating of the cylinder barrel increases the chance for stamp crushing. And the split design of the tamper adds the flexibility and adjustability. The practical testing results show that this machine could keep the traditional taste by imitating the traditional …
Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na
Brush Roll Washing Machine Of Scallops, Teng Guijun, Yi Jinggang, Liu Jiangtao, Li Na
Food and Machinery
To reduce artificial participation in the manufacturing process of the bay scallop. The spiral brush roller type cleaning method was used to clean the bay scallop. Combined with the related cleaning mechanism in view of the characteristics of the bay scallop to improve and innovate design the main feature. Hollow spiral brush roll at the same time play a role in cleaning and transport, and there is a water pipe arranged above every brush roll, brush roll and water together to make a better cleaning effect.
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun
Aesthetic Representation And Enlightenment Of Streamlined Design Based On Food Packaging Design, Liu Jun
Food and Machinery
Streamlined as a style is unique, it is mainly due to the condition of scientific research and industrial production rather than aesthetic theory. The new era requires new forms, new symbol, and it is up to the demands of early American commercial design. Streamlined design expanded food packaging design tool value to the unique esthetic connotation, significantly enhance the food packaging design validity and pertinence. Streamlined design aesthetic, the mutual influence of streamline design and industrial, commercial, have far-reaching role in the enlightenment to our modern design.
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Effects Of Different Packing Materials On Quality Of Peanut Fats By Different Gas Sealed Storage, Zhu Shuilan, Liu Guangxian, Zhou Jinying, Fu Ying, Pan Runtian, Feng Jianxiong
Food and Machinery
In order to study the influence of four packaging materials and five modified atmospheres on peanut kernels in the storage. Through accelerated aging in 45 ℃ condition, with acid value and peroxide value as index, the best packaging materials and inflatable way were be selected. The results showed that, the order of packaging material to inhibit oxidation of peanut storage effect size was: five layer coextrusion 10 silk bag > composite 12 silk bag > composite 10 silk bag > nylon composite bag; The order of Inflatable way to inhibit oxidation of peanut storage effect size was:packing with nitrogen in vacuum > packing with …
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Interaction Between Food Components And Packaging Materials With Hpp, Cheng Xin, Tang Yali, Wang Shujuan, Fang Yan
Food and Machinery
To study the structure and property, the interaction between the material and the food simulant under High Pressure Processing (HPP). Two kinds of plastic films including PA/PE and PET/PE which have the contents of soy protein, fats and other food were processed under ultra-high pressure condition, stored a certain period and measured the interaction between the food contents and packaging materials under different pressure and dwell time. The results show that: the performance of high pressure treatment of two polymer packaging materials is better than the packaging materials which are not to be treated in a certain storage period; Holding …
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Application Development And Research Of Intermediate Temperature Area Theory On Preservation Of Seafood Products, Yang Xi, Xie Jing
Food and Machinery
Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.
Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi, Huang Xiao, Cai Yinghui, Guo Jie, Zhao Xiaozhen
Screening Of Predictive Model For Staphyloccocus Aureus Growth In Frozen Surimi, Huang Xiao, Cai Yinghui, Guo Jie, Zhao Xiaozhen
Food and Machinery
In order to establish the growth model of Staphylococcus aureus，the frozen surimi product was inoculated with S. aureus and Gompertz model, Logistic model, Richards model, etc, were selected to fitting the growth data of S. aureus at 10, 15, 20 and 25 ℃, respectively. Residual distribution and degree of fitting (RSS, RSE, AIC) analyses were used to evaluate model fitting ability and choose the optimal model for the growth of S. aureus in frozen surimi. The results of the comparison showed that the smallest RSS, RSE and AIC values fitted by Logistic model at 10 ℃ were 0.742, 0.352 and …
Preparation And Antimicrobial Activity Evaluation Of Natural Herbal Bacteriostatic Agent, Cui Haiying, Zhou Hui, Zhang Xuejing, Zhao Chengting, Li Wei, Lin Lin
Preparation And Antimicrobial Activity Evaluation Of Natural Herbal Bacteriostatic Agent, Cui Haiying, Zhou Hui, Zhang Xuejing, Zhao Chengting, Li Wei, Lin Lin
Food and Machinery
The active substance was extracted from seven kinds of spices: nutmeg, cinnamon, thyme, Helichrysum italicum, Hypericum perforatum, licorice and rosemary, by use of ethanol. Then determined the minimal inhibitory concentration (MIC) of different extracts against 4 pathogenic bacteria: Escherichia coli, Staphyloccocus aureus, Vibrio parahaemolyticu and Salmonella typhimurium. The result suggests that, the MIC of nutmeg extraction was above 0.5% (V/V). The MIC of cinnamon extraction against Escherichia coli, Staphyloccocus aureus were both 0.2% (V/V), and the other MIC of different extraction were all 0.5% (V/V). According to the MIC results, this experiment chosen the other six kinds of spices except …
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces, Guo Juan, Zhang Jin, Yan Dandan
Study Of Joint Preservation Packaging Technology Of Fresh-Cut Lettuces, Guo Juan, Zhang Jin, Yan Dandan
Food and Machinery
As the evaluation indexes with the sensory characteristics, weight loss and nutrition, the effects were studied, including fresh-cut lettuces through using controlled storage temperature, choosing different packaging films as well as using modified atmosphere packaging technology. The results showed: if its water loss ratio reaches 3%～5%, and the chlorophyll content is less than 2.2 mg/g, they would lose food value. The best storage temperature is 5～10 ℃. By using the nanomaterials to package fresh-cut lettuces until 14 days under certain conditions, the weight loss was 1.4% and Vc content was 1.38 mg/100 g. By using the MAP technology to package …
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice, Li Hui, Fu Jiaqi, Yu Weiwei, Hu Jianen, Wu Long, Lu Hang
Effects Of Fish Brain Phospholipids On Lipid Metabolism In Mice, Li Hui, Fu Jiaqi, Yu Weiwei, Hu Jianen, Wu Long, Lu Hang
Food and Machinery
The effects of fish brain phospholipids on lipid levels in mice were measured. ICR mice were chosen as experimental animals, which were randomly divided into five groups, normal control group fed the basal diet, the rest of the groups fed with high fat diet. The results showed that the fish brain phospholipids can significantly reduce serum TC, TG and LDL-C levels. The results showed that the fish brain phospholipids have hypolipidemic effect.
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed, Li Wei, Mao Jian, Chen Ting, Qi Bin
Optimization Of Extraction Process And Analysis Of Subunit Component Of Glutelin From Euryale Ferox Seed, Li Wei, Mao Jian, Chen Ting, Qi Bin
Food and Machinery
In order to optimize the extraction process and analysis of subunit component of glutelin from Euryale ferox seed, the effect of four variables including liquid/material ratio, temperature, time and sodium hydroxide concentration on the extraction yield of glutelin was investigated by alkali solution and acid isolation. The glutelin extraction model was fitted by means of Box-Behnken design. Moreover, the subunit component of glutelin from Euryale ferox seed was analyzed. The results indicated that the optimum conditions for glutelin in Euryale ferox were determined as 10.3 (V/m), 51 ℃, 2.2 h, 4.5 g/L for liquid/material ratio, temperature, time and sodium hydroxide …
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Process Investigation On Selenium-Protein From Selenium-Enriched Tea By Repeated Freezing And Thawing Alkali Extraction, Wang Jun, Dong Wenbin, Lang Fulian, Gao Erdong, Gou Jingxuan
Food and Machinery
Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (Ｖ︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further …
Optimization Of Process For Diacylglycerol Preparation From Rice Bran Oil, Wang Xia, Cheng Juan, Yi Weimin, Zhao Zhongshan, Lu Baoxin
Optimization Of Process For Diacylglycerol Preparation From Rice Bran Oil, Wang Xia, Cheng Juan, Yi Weimin, Zhao Zhongshan, Lu Baoxin
Food and Machinery
Technology conditions for diacylglycerol preparation from rice bran oil were optimized by response surface methodology. On the basis of four single factor experiments, for reaction temperature, reaction time, immobilized lipase addition quantity and reactants weight ratio were chosen as influence factors, through four-factor quadric orthogonal regression test and structure matrix constructing, quadratic regression model with diacylglycerol yield as response value was set up and analyzed. The results showed that optimal preparation conditions were reaction temperature 26 ℃, reaction time 10 h, immobilized lipase addition 8.5% and reactant weight ratio 14∶1. Under these optimized conditions, the theoretical yield was 60.36%, practical …
Comparison And Optimization On Extraction Of Protein In Pepper Residues By Ultrasonic-Assisted Alkali Method, Tang Xinyuan, Xia Yanbin, Wen Xinyu, Wang Liangliang
Comparison And Optimization On Extraction Of Protein In Pepper Residues By Ultrasonic-Assisted Alkali Method, Tang Xinyuan, Xia Yanbin, Wen Xinyu, Wang Liangliang
Food and Machinery
With pepper residues as raw materials,extracting the protein through simple alkali method and ultrasonic waves alkali method were researched.The single-factor experiments showed that ultrasonic waves alkali method was much better than simple alkali method by increasing the protein extraction rate and largely reducing the extracting time.On the basis of orthogonal experimental design,it was concluded that the maximum protein extracted from alkali solution was 86.41% and 60.09% from the sediments after acidification and lyophilization.The best conditions were acquired by the material-liquid ratio 1∶25(m∶V), NaOH 0.3 mol/L, ultrasonic for 120 min with the temperature of 50 ℃ and the ideal isoelectric point …
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Microencapsulation Of Lactobacillus Para Casei With Alignate, Zou Ying, Wei Min, Xie Qi, Liu Huagui, Meng Xianghe
Food and Machinery
Survival of Lactobacillus paracasei. was investigated through alginate-microencapsulation followed by freezing dry and storage at 4 ℃ for 28 d or simulated gastric and intestinal digestion. Results suggested that Soy protein isolate is suitable inner wall materials, isomaltose could improve survival of Lactobacillus paracasei during encapsulation and subsequent freezing dry process. When the capsulated Lactobacillus paracasei was prepared by using 2% of alginate and 0.2 mol/L CaCl2 with 3% SPI as inner wall material, 5% isomaltose as protectant, the 82% yield of Lactobacillus paracasei microcapsules and 93.31% encapsulation efficiency were achieved. The 3 h survival of capsulated Lactobacillus paracasei …
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Technology Of Flavorful And Nutritional Camellia Oil, Chen Zhixiang, Zhou Bo, Liang Yongming, Zhong Haiyan
Food and Machinery
In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, and roasting time were selected during roast process. Oil yield, physicochemical properties, fatty acid and volatile flavor components were determined. The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition, but also for the physicochemical indices. The fatty acid composition had little bit change with different roasting temperature, roasting time. Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003, …
Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology, Sun Xueping, Yang Jialin, Xu Yan, Liu Haijuan, Ren Yi
Study On Hydrolysis Conditions Of Sipunculus Nudus By Response Surface Methodology, Sun Xueping, Yang Jialin, Xu Yan, Liu Haijuan, Ren Yi
Food and Machinery
Using DH (degree of hydrolysis) as the main index, hydrolysis effects on Sipunculus nudus protein of seven proteases were compared. On the basis of single factor experiment, response surface methodology and Box-Behnken model were employed to establish the quadratic model for optimization the hydrolysis conditions. Results showed that the DH of Protamex was higher than those of others. The optimum hydrolysis conditions were as follows: the ratio of enzyme to substrate of 7.8%, hydrolysis time of 4 h and the hydrolysis temperature at 50 ℃. Under this condition, DH reached 24.81%. This study was aimed to provide theoretical basis for …
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Progress Of Foodborne Antioxidant In Neurodegenerative Diseases, L Vzhaoliang, Xu Zhou, We Nli, Y Uhuixin, Zhang Li, Chen Gyunhui
Food and Machinery
Neurodegenerative diseases (NDs) are caused by the loss of neurons, and worsen with the passage of time, to result in dysfunction. A large number of studies have found most neurodegenerative diseases had associations with the oxidative process and free radical damage. In recent years, foodborne antioxidants such as vitamin, flavonoids and other polyphenolics, polysacharides and saponins are used in the prevention and treatment of the NDs. This review indicates the relationship between oxidative stress and NDs, and focuses on the role of various foodborne antioxidants in the prevention of neurodegenerative diseases.