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Articles 4021 - 4050 of 4759
Full-Text Articles in Food Processing
Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua
Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua
Food and Machinery
Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins …
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity, Wei Ming, Liu Yanyan, Cai Weirong, Qian Senhe, Zhang Ke
Optimization On Ultrasonic-Assisted Extraction Of Polyphenols From Dendrobium Huoshanense And Its Antioxidant Activity, Wei Ming, Liu Yanyan, Cai Weirong, Qian Senhe, Zhang Ke
Food and Machinery
In order to determine the optimal conditions for the extraction of polyphenols from Dendrobium huoshanense by ultrasonic-assisted cellulase, response surface methodology was used to optimize the extraction process. Antioxidant activity of Dendrobium huoshanense polyphenols was evaluated. The results showed that the optimal conditions for the extraction of polyphenols were as follows: ultrasonic power 180 W, ultrasonic time 20 min, cellulase concentra-tion 2.1 mg/mL, enzymolysis temperature 57 ℃, enzymolysis time 71 min, and enzymolysis pH 5. Under these conditions, the average yield of polyphenols was 13.74 mg/g. Antioxidant assays revealed that Dendrobium huoshanense polyphenols had significant antioxidant activity. DPPH and ABTS …
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity, Ouyang Kai, He Xianyuan, Chen Fei, Huang Yingru, Zhou Maoqin, Cheng Peng
Study On Optimization Of Extraction Process For Total Saponins From S.Tetradonta And Its Antioxidant Activity, Ouyang Kai, He Xianyuan, Chen Fei, Huang Yingru, Zhou Maoqin, Cheng Peng
Food and Machinery
To investigate ultrasonic method of total saponins from S.tetradonta and study the antioxidant activities. By using the single factor experiment and response surface methodology, taking he total saponin yields as the response value, the extraction procees was optimized. Meanwhile, UV spectrophotometry were used to determine the abilities of total saponins from S.tetradonta on scavenging DPPH·, ABTS· and FRAP assay. The results indicated that the optimal extraction conditions were as follows: ultrasonic time 40 min, ratio of water to material 30 mL/g, and ethanol concentration 77%. Under these conditions, the content of total saponins reached 3.1 mg/g. The total saponins from …
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia
Food and Machinery
In order to optimize the conditions of microwave assisted extraction of polysaccharides from Enteromorpha intestinals, the effect of 5 factors including microwave power, including the extraction duration, temperature, times of extraction and solid/liquid ratio on the extraction yield, which was investigated by the single factors in experiment. The extraction conditions were further optimized by the response surface methodology with the Design-Expert 8.0.5 software. The results showed that their effects were in the order of temperature > microwave power > times of extraction > extraction duration. The optimal extraction conditions of microwave assisted extraction of polysaccharides from E. intestinals were determined as followed: microwave …
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel, Wang Jianhong, Yuan Wei, Han Pingdong
Study On Extraction, Purification And Antioxidation Property Of Polysaccharide In Eleocharis Tuberosa Peel, Wang Jianhong, Yuan Wei, Han Pingdong
Food and Machinery
With dried Eleocharis Tuberosa peel as raw materials, polysaccharide in eleocharis tuberosa peel was extracted by ultrasonic-assisted complex enzyme. Influence of ultrasonic power, ultrasonic treatment temperature, ultrasonic treatment time, complex enzymatic constituent, amount of complex enzyme, on extraction of polysaccharide, were studied. The polysaccharide in Eleocharis Tuberosa peel was purified by water dissolution and ethanol precipitation. The structure of polysaccharide was characterized by IR. Antioxidation property of polysaccharide in Eleocharis Tuberosa peel was determined by UV-VIS spectrophotometer. The result showed that the optimal extraction condition of polysaccharide in Eleocharis Tuberosa peel, were ultrasonic power of 280 W, ultrasonic treatment temperature …
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction, Chen Tiebi, Zhao Changhui, He Fulin, Deng Shengguo, Deng Xinbei
Optimization On Extraction Of Polysaccharides From Seeds Of Citrus Grandis Using Surfactant Assisited Ultrasonic Extraction, Chen Tiebi, Zhao Changhui, He Fulin, Deng Shengguo, Deng Xinbei
Food and Machinery
Polysaccharide was extracted from seeds of Citrus Grandis in Jiangyong using ultrasonic-assisted surfactant extraction. Based on the results of single-factor designs, three important factors including extraction temperature, extraction time and solid/liquid ratio were considered in the extraction process by the response Surface Method (RSM) with the Box-Behnken Design method. The results showed that the optimum extraction condition was as follows: ultrasound pretreated time of 4 min, extracting time of 50 min, extracting temperature of 71 ℃, SLS addition of 1.5%, and a ratio of solid/liquid of 1∶20 g/mL. The extraction yield of the polysaccharide could reach 4.69%.
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo
Supercritical Fluid Extraction And Quality Analysis Of Perilla Seed Oil, Fu Fuhua, Pan Zhaoping, Xie Qiutao, Shang Xuebo
Food and Machinery
Orthogonal experiment was employed to optimize the extraction of linolenic acid from perilla seed by supercritical carbon dioxide extraction and the effects were investigated, such as extraction pressure, temperature, time and CO2 flow rate on main fatty acid composition contents. The results showed that the contents of palmitic acid and stearic acid were negatively correlated with extraction pressure and time, had a change trend of descend firstly then ascend coinciding with temperature and CO2 flow rate. Because the contents of oleic acid and linoleic acid had a change trend of descend firstly then ascend coinciding with CO2 …
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef, Long Men, Men Jiali, Zhan Ge, Du Qingfei, Zhou Di, Cai Huazhen
Optimization On Processing Of Curdlan And Alcalase To Chilled Prepared Beef, Long Men, Men Jiali, Zhan Ge, Du Qingfei, Zhou Di, Cai Huazhen
Food and Machinery
Fresh beef was used to study the effects of Curdlan and alcalase on shear force, cooking loss and sensory quality of chilled prepared beef, then the process was optimized. The result showed that, compared the control, Curdlan could has significant effect on the shear force, cooking loss and sensory quality of chilled prepared beef (P<0.05), but no significant on protein and alcalase had a significant hydrolysis of myofibrillar protein. Different level of Curdlan and alcalase had a significant (P<0.05) impact on the shear force, cooking loss of chilled prepared beef and could improve the sensory quality significantly (P<0.05). At last, the best tender process was Curdlan 5.43 mg/g, Alcalase 4.29 U/g and curing time 73.4 h from response surface results by quadratic regression and through the result of verification test, and the shear force, cooking loss, sensory evaluation was (0.96±0.006) kg, (19.96±0.36)%, 92.81±0.75, respectively. The relative error is less than 5%, which compared with the theoretical value. Then, the processes were accurate and apply to chilled prepared beef.
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle, Huang Li, Zhan Liujing, Liang Lu, Luo Shunfen
Effect Of Hydroxypropyl Distarch Phosphate On Retrogradation And Cooking Quality Of Instant Fresh Rice Noodle, Huang Li, Zhan Liujing, Liang Lu, Luo Shunfen
Food and Machinery
The effect of hydroxypropyl distarch phosphate（HPDSP）on retrogradation and storage cooking quality properties of rice noodles was investigated. Fresh instant rice noodles was prepared under weight ratio of HPDSP to rice flour (RF) at 0.0%, 5.0%, 7.5%, 10.0%, and 15.0%, respectively, then the long-term retrogradation, breaking rate and cooking loss of noodles were determined. The results showed that, HPDSP could significantly decrease characteristic peak intensity of starch retrogradation and the degree of crystallinity, reduced retrogradation enthalpy, therefore inhibit rice noodles retrogradation. In addition, the inhibition effect enhanced with HPDSP contents. Microstructure showed that rice noodles containing HPDSP exhibited a porous honeycomb …
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation, Fan Fangyu, Jiang Shengwang, Cao Yin, Kan Huan, Liu Yun, Guo Lei
Study On Preparation Of Camellia Seed Oil Microcapsule By Complex Coacervation, Fan Fangyu, Jiang Shengwang, Cao Yin, Kan Huan, Liu Yun, Guo Lei
Food and Machinery
Using gelatin and arabic gum as the wall material, studied the production process of camellia seed oil microcapsule by complex coacervation. The preparation conditions were determined by observing the morphology of microcapsules and the embedding rate. The orthogonal experiment was carried out to determine the optimum conditions, storage conditions were determined by cumulative release experiments. It was demonstrated that microcapsules are round and well disperse in the high embedding rate conditions; the embedding rate was 88.49% when the complex coacervation was carried as following conditions with the wall material concentration 3%, the ratio of core material to wall material 1∶3, …
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder, Dong Qingliang, Xu Lili
Optimization Process Of Molecular Embedding Technology On Preparation Of Deodorant Oyster Powder, Dong Qingliang, Xu Lili
Food and Machinery
The removing impurities of fresh oyster was hydrolyzed by alkaline protease and neutral proteinase, and the optimal enzymatic hydrolysis conditions were found by investigating the effect of different color agent, the ratio of enzyme, the temperature of enzymatic hydrolysis, the time of enzymatic hydrolysis and the amount of enzyme on the sensory quality of the hydrolysate. The oyster enzymatic solution was buried through the use of different formulations of casein, maltodextrin, konjac powder as wall material, and then embedding oyster concentrate solution was spray-dried. Then, the spray-drying oyster powder was tested on moisture absorption rate, bulk density, angle of repose, …
Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin, Gao Jia, Zhu Yongqing, He Hongyu, Luo Fangyao, Huang Chi
Optimization On Conditions Of Debittering Of Fresh Squeezed Lemon Juice By Using Macroporousrisin, Gao Jia, Zhu Yongqing, He Hongyu, Luo Fangyao, Huang Chi
Food and Machinery
The optimal process conditions for R6 macroporous resin on industrial freshly squeezed lemon juice has been investigated, through one-factor-at-a-time tests and response surface analyasis based on Box-Behnken design. The results showed that all debitterizingconditions under investigation influenced seriously the naringin and limonin in lemon juice. Under the optimal debitterizing conditions, i.e. 4 g/100 g of resin, adsorption at 31 ℃ for 47 min, rotation at 120 r/min in juice pH 3.0±0.5 solutions, the actual debitterizing rate of naringin and limonin were 84.50% and 40.62% respectively, and this was close to the predicted value. Naringin and limonin contents in lemon juice …
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato, Wang Shunmin, Li Yong, Cao Weibing
Study On Process Of Sugar Permeation By Microwave Vacuum Technology In Preserved Fruit Making Of Low Sugar Purple Sweet Potato, Wang Shunmin, Li Yong, Cao Weibing
Food and Machinery
Using purple sweet potato as material, the effects were evaluated, including microwave power, microwave treatment time, vacuum degree, ratio of liquid to solid and gelatin addition on sugar permeability of purple sweet potato under low concentration sugar condition. Response surface methodology was used to determine the five process parameters based on reducing sugar content in purple sweet potato preserved fruit. Results showed that the optimal process conditions were liquid-material ratio of 7∶1 (g/g) (the gelatin content of 1.0%, ratio of maltose sugar to sucrose of 35∶5, and maltose sugar and sucrose concentration of 20%, respectively), microwave power of 560 W, …
Optimization Of Radish Pickle Microwave Sterilization Process, Chen Shujuan, Chen Anjun, He Li, Liu Shuliang
Optimization Of Radish Pickle Microwave Sterilization Process, Chen Shujuan, Chen Anjun, He Li, Liu Shuliang
Food and Machinery
The effects of microwave sterilization process on the quality of radish pickle were studied. Three factors of microwave power, sterilization time and sterilization temperature were chosen for the orthogonal test via single factor experiment. The optimum processing conditions confirmed by the orthogonal test was microwave power at 750 W, sterilization for 8min, setting temperature of instrument at 60 ℃. The results showed that the different conditions, i.e. sterilization temperature, microwave power and sterilization time, influenced the quality of radish pickle decreasing systematically. Moreover, sterilization temperature and microwave power influenced in the quality of radish pickle significantly (P＜0.05). Vc content, nitrite …
Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides, Xiang Zhuoya, Zhao Guohua, Ye Fayin, Lv Xia
Stability Of “Shell-Core” Micelles Formed By Amphiphilic Polysaccharides, Xiang Zhuoya, Zhao Guohua, Ye Fayin, Lv Xia
Food and Machinery
In recent years, the amphiphilic polysaccharide as the carrier of lipophilic components has become a research hotspot in food science. In the aqueous system, the soluble amphiphilic polysaccharide can self-aggregate to form the shell-core structure with the hydrophobic moieties forming the core of the micelle and the hydrophilic moieties forming the corona. The structural characteristic is the basis of the function of the micelle. Therefore, it is very important for practical application to maintain or stabilize the structure of the micelle. In this review, it describes the amphiphilic polysaccharide micelle stability, inter-molecular force, influence factors (structural factors and environmental factors) …
Research Progress On Application Of Slurry Ice For Aquatic Products Preservation, Zhang Wanjun, Lan Weiqing, Xiao Lei, Zhao Hongqiang, Xie Jing
Research Progress On Application Of Slurry Ice For Aquatic Products Preservation, Zhang Wanjun, Lan Weiqing, Xiao Lei, Zhao Hongqiang, Xie Jing
Food and Machinery
In this paper, the research and application situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. Compared with traditional ice, the characteristics, preparation method and the application of ice slurry in the field of food preservation were analyzed systematically. The main problem and suggestions for improvement were also given so as to expand the commercial application and provide the theoretical basis for slurry ice.
The Application Of Seaweed Polysaccharides In Plant Hard Capsule, He Huanghuang, Xiao Meitian, Zhang Xueqin, Ye Jing, Huang Yayan
The Application Of Seaweed Polysaccharides In Plant Hard Capsule, He Huanghuang, Xiao Meitian, Zhang Xueqin, Ye Jing, Huang Yayan
Food and Machinery
The application of sodium alginate in enteric hard capsule and carrageenan in gastric hard capsule was clarified in this study. Moreover, the structure and physicochemical properties of the gel and rheology of seaweed polysaccharides compound with other polysaccharides, the film-forming of blended polysaccharides and preparation process of plant hard capsule were also summarized. It was reviewed that the researches and applications of film-forming mechanism in plant hard capsule productions in the present paper. The expectation of the future research direction may provide some strategies to the applications of seaweed polysaccharides plant hard capsules.
Design And Application In Food Industry Of Mechanical Vapor Recompression System, Li Wei, Zhu Manli, Hong Housheng
Design And Application In Food Industry Of Mechanical Vapor Recompression System, Li Wei, Zhu Manli, Hong Housheng
Food and Machinery
From the point of view of thermodynamics, the mechanical vapor recompression (MVR) system was analyzed, and the mathematical model of evaporator, steam compressor and pre-heater was built. The application of MVR technology in food industry was reviewed from the domestic and foreign research progress of the technology.
Food Safety Education In America And Its Enlightenment To China, Cao Xu
Food Safety Education In America And Its Enlightenment To China, Cao Xu
Food and Machinery
Food safety education in America implements universal education, which not only has a perfect legal basis, but also has multiple supporting systems for protection. According to the different subjects, it implements stratified education and its administration responsibility is clear, which has a strong characteristic of vocational education. Food safety education in the United States has the characteristics of flexible education, wide range of education and strong pertinence. Due to the lack of clear legal basis, Chinese food safety education has such problems as responsibility boundary ambiguity. In the temporary implementation, food safety education system is not enough, which results to …
Approaches To Construction Of Food Safety Education Mechanism, Zhu Yu
Approaches To Construction Of Food Safety Education Mechanism, Zhu Yu
Food and Machinery
In recent years, food safety incidents happened frequently, and food safety issues have become the focus of the whole society. By focusing on the education of food safety, to carry out a series of publicity about food safety would cultivate consciousness of food safety and social responsibility in public. This may relieve or even avoid food safety malignant events in some degree. We suggested strongly constructing the food safety education mechanism in our country as follows. The government should dominate the food safety education system in accordance with the law, and the public participation help to promote enterprise self-discipline. Moreover, …
Problems And Solution Of English Translation In Export Food Packaging, Rong Pengtao
Problems And Solution Of English Translation In Export Food Packaging, Rong Pengtao
Food and Machinery
Because of the lack of effective management about English translation in export food packaging, a series of problems began to emerge in its actual use, which seriously impact on the image of the corresponding food market, and has a negative effect on its competitiveness in the international market. These problems mainly include mechanical literal translation, serious grammatical errors, the neglect of cultural connotation, and the abuse of phonetic letters and other aspects. After careful analysis, it can be found that the reasons include direct use of translation software, translators without high quality, neglect of consumer culture, and the lack of …
Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat, Wang Shixia, Li Xiaorui, Yun Tingting, Yao Yang, Ren Guixing, Qi Wentao
Comparable Analysis Of Nutrition And Functional Active Ingredients In Different Varieties Of Tartary Buckwheat, Wang Shixia, Li Xiaorui, Yun Tingting, Yao Yang, Ren Guixing, Qi Wentao
Food and Machinery
The components of nutritional and functional ingredients in 7 kinds of tartary buckwheat were detected and comparable analysis in this paper. The mean contents of basic components (moisture and ash)，nutritional compositions (amino acid, fatty acid, starch and protein) and functional active ingredient (flavonoids, polyphenols and rutin) in 7 kinds of tartary buckwheat were determined. The starch contents varied from 60.23% to 65.44%, and there were no significant difference between different varieties, while the differences of slowly digestible and resistant starch (RS) starch (SDS) were large. The protein contents varied from 11.80% and 15.83% and no difference were found among different …
Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai
Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai
Food and Machinery
Based on microwave technology, a safe, energy-saving and intelligent system is designed to perform online detection and control for sugar crystallization. This online detection and control system, with embedded operating system, is equipped with an embedded microprocessor and ZigBee wireless sensor networks. With the benefit of this system, automatic production machinery of sucrose can work reliably in workshops which are in bad working condition. Furthermore, in sucrose crystallization process, real-time online detection and control for parameters like supersaturation can also be improved. Automation of sugar boiling becomes feasible and quality of refined sugar will be raised to a higher level …
Research On Optimization Method Of Sensor Array Based On Electronic Tongue Identification, Wang Yanfen
Research On Optimization Method Of Sensor Array Based On Electronic Tongue Identification, Wang Yanfen
Food and Machinery
This paper introduces the development status of the technology of electronic tongue in food detection, expounds the structure and working principle of electronic tongue; investigates the sensor types and characteristics, discusses the electronic tongue in food and beverage identify sensor array optimization process and the method of analysis, and then makes comprehensive comparison of various methods, aiming at electronic tongue identify provide the reference for its application in food detection.
Effect Of Coverage Percentage Of Vacuum Insulation Panels On Inner Temperature Distribution Of Refrigerated Container, Li Jun, Li Dong, Wang Hailin, Liu Jiekun, Lu Huazhong
Effect Of Coverage Percentage Of Vacuum Insulation Panels On Inner Temperature Distribution Of Refrigerated Container, Li Jun, Li Dong, Wang Hailin, Liu Jiekun, Lu Huazhong
Food and Machinery
The thermal insulation panels of refrigerated container using embedded vacuum insulation panels are high performance thermal insulations with low heat conductivity and promising energy savings. Considering the effect of coverage percentage of vacuum insulation panels (VIPs) on inner temperature distribution of refrigerated container, a model based on computational fluid dynamics (CFD) was used to numerically simulate the inner temperature distribution of a test refrigerated container. The effect of coverage percentage of VIPs on the insulation performance and temperature distribution uniformity was analyzed numerically and experimentally. The results illustrated that the insulation panels using VIPs can improve the insulation performance of …
Study On The Preparation And Antibacterial Activity Of Clove Oil Microemulsions, Liang Rong, Zhong Fang, Wang Hao, Zhang Meiling
Study On The Preparation And Antibacterial Activity Of Clove Oil Microemulsions, Liang Rong, Zhong Fang, Wang Hao, Zhang Meiling
Food and Machinery
In order to improve the stability and water solubility of clove oil, fully dilutable microemulsions incorporating clove oil were prepared in this study. By comparing the areas of microemulsion region in pseudo-ternary phase diagram（SME）and the minimum dilution ratio (DR), Cremophor EL 30 and anhydrous ethanol were chosen to prepare clove oil microemulsion at 2:1 (w:w), and the aqueous phase was neutral. Further, the type of microemulsion were identified using electric conductivity and rheometer, and the antibacterial activity of microemulsion in O/W central zone was also determined, with mixed surfactant / clove oil / water at 16/4/80 (w/w/w), Km …
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua
Food and Machinery
The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS+· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The …
Factors Affecting Antioxidant Activities Of Proteins, Zhu Zhenbao, Wang Yanfei, Yi Jianhua
Factors Affecting Antioxidant Activities Of Proteins, Zhu Zhenbao, Wang Yanfei, Yi Jianhua
Food and Machinery
The effects of protein concentration, temperature, heating time, salt ions and their concentration, and pH on the antioxidant activities of proteins including peach kernel protein isolates(PKPI), soy protein isolates (SPI), whey protein isolates (WPI), casein(CA) were investigated by deterrnining their DPPH free radical scavenging capacities, and taking 6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) as the control. The results showed that at the concentrations of 0.05～2.00 g/100 mL, the antioxidant activities of these proteins increased with the increase in the concentration; Temperature had different effects on proteins’ antioxidant capacities with PKPI, WPI, CA, and SPI obtaining the best antioxidant activities at 40, 40, 30 …
Effect Of Oxidative Modification By Peroxyl Radical On Functional Properties Of Rice Protein, Wu Wei, Wu Xiaojuan, Cai Yongjian, Liton G
Effect Of Oxidative Modification By Peroxyl Radical On Functional Properties Of Rice Protein, Wu Wei, Wu Xiaojuan, Cai Yongjian, Liton G
Food and Machinery
Peroxyl radical which derived from thermal decomposition of different concentration of 2, 2’-azobis (2-amidinopropane) dihydrochloride (AAPH) was used to oxidize rice protein, and effect of oxidative modification by peroxyl radical on functional properties of rice protein was investigated. The results indicated that rice protein carbonyl content increased as concentration of AAPH increased, which indicated that incubation with AAPH lead to oxidation of rice protein. As the concentrations of AAPH increased, absolute value of zeta potential, solubility, water holding capacity, foaming properties, emulsion properties of rice protein decreased, and oil holding capacity increased. Absolute value of zeta potential of rice protein …
Effects Of High Pressure Homogenization On The Functional And Physicochemical Properties Of Rice Protein, Zhang Jing, Ding Fang, Zou Qingqing, Lu Ning
Effects Of High Pressure Homogenization On The Functional And Physicochemical Properties Of Rice Protein, Zhang Jing, Ding Fang, Zou Qingqing, Lu Ning
Food and Machinery
This study was aimed to investigate the effects of different homogenization pressure (0～120 MPa) on the functional and physicochemical properties of 4% rice protein. The results showed that with the increase of pressure, the solubility of rice protein significantly increased (P<0.01), and reached the maximum at 120 MPa, which was 82.09 μg/mL; emulsifying activity index first increased and then decreased, and reached the maximum at 80 MPa, which was 14.82 m2/g; and the emulsifying stability index decreased. Under the treatment of pressure, particle size of rice protein decreased, with the changes of ionic bond insignificant (P>0.05), hydrogen bond, and hydrophobic interaction and the contents of sulfhydryl and disulfide bond insignificantly changed (P<0.05), and suggested the three dimensionalstructure of rice protein was affected by high pressure homogenization.