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Articles 241 - 270 of 549
Full-Text Articles in Food Processing
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Food and Machinery
The composition and content of main volatile flavor components in fresh peach, freeze-dried peach and lyophilizer cold trap water were compared and analyzed by SPME-GC/MS. The results showed that there were 26, 18 and 11 volatile flavor components in fresh peach, freeze-dried peach and cold trap water, respectively. They mainly included aldehydes, alcohols, esters, hydrocarbons, heterocyclics and ethers. Volatile flavor components in fresh peaches changed and migrated during freeze-drying. The retained volatile flavor components in the freeze-dried peach mainly included hexanal, (E)-2-heptenal, (E)-2-octenal, benzaldehyde, pentanol, hexanol, (E)-2-hexen-1-ol, hexyl acetate, hexyl acetate, and γ-caprolactone. Furfural and diethylene glycol ether completely migrated …
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Food and Machinery
The ADTZ gene primers were synthesized through the ADTZ gene sequence published by GenBank. The ADTZ gene fragment was screened by PCR from the mixed bacterial solution which extracted of the moldy corn sample, and transformed into E. coli by constructing expression vector. The size and concentration of the ADTZ expression product were detected by SDS-PAGE. The degradation ability of the expression product to aflatoxin AFB1 was tested by enzymatic hydrolysis. The results showed that the ADTZ gene was successfully amplified from the moldy maize suspension. The full length of the ADTZ gene sequence was 2 088 bp, and …
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Food and Machinery
In order to avoid the interference of natural GAD expressed by the own genome of Escherichia coli, the recombinant cellulose-binding domain glutamate decarboxylase (CBD-GAD) was firstly immobilized by regenerated amorphous cellulose (RAC), and then the RAC-CBD-GAD immobilized enzyme was isolated and used as an evaluation index to optimize the culture conditions for highly efficient expression of CBD-GAD in E. coli GDMCC60445 by one-factor-at-a-time and Taguchi methods. The results indicated that the optimal medium for E. coli GDMCC60445 to express CBD-GAD was modified Luria-Bertani (LB) medium, which was consisted of 8 g/L tryptone, 6 g/L yeast extract, 10 g/L sodium chloride, …
Application Of 3d Scanning Method In Radio Frequency Heating Simulation, Zhang Ruyi, Li Feng, Jiao Yang
Application Of 3d Scanning Method In Radio Frequency Heating Simulation, Zhang Ruyi, Li Feng, Jiao Yang
Food and Machinery
In order to improve the simulation accuracy, this paper took potatoes as examples, selected two irregular-shape potatoes, used a three-dimensional scanner to obtain the accurate geometries, imported the geometries into a multiphysics finite element software COMSOL Multiphysics, solved its temperature distribution field under different powers/voltages, and carried experiment verifications. Results show that after 40 minutes of RF heating, the temperature distribution, maximum and minimum temperature values and internal time-temperature curves of the simulated results are in good agreement with the experimental results with a simulation accuracy over 90%. This method is suitable for simulating RF heating processes of …
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking, Shi Yu, Deng Li, Xie Le, Yu Bingyan, Liao Xiaomei, Su Jieyu
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking, Shi Yu, Deng Li, Xie Le, Yu Bingyan, Liao Xiaomei, Su Jieyu
Food and Machinery
The stability and reliability of kinetic parameters can help enterprises to better predict food quality and use resources efficiently. In this study, the changes of mature quality factors (color and shear-force) and overheating quality factors (moisture and content) in the process of western-style ham cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the moisture content and shear-force of western-style ham followed the first-order reaction kinetics. The z-values of the luminance value and the redness value were 49.69 ℃ and 41.85 ℃, respectively, and the Ea-values were 46.73 …
Effect Of Ultrasonic Treatment On The Rheological Properties Of Liquid Whole Egg, Bai Xiting, Zhu Wenxue, Ma Yitong, Liu Sijia, Li Ning
Effect Of Ultrasonic Treatment On The Rheological Properties Of Liquid Whole Egg, Bai Xiting, Zhu Wenxue, Ma Yitong, Liu Sijia, Li Ning
Food and Machinery
In order to study the effect of ultrasonic treatment on the rheological properties of liquid whole egg, the different ultrasonic energy density (0.4, 0.8, 1.2, 1.6, and 2.0 W/g) and the ultrasonic time (0, 5, 10, 15, and 20 min) on the liquid whole egg were studied, and then the rheological properties of rheometer was measured. The static rheological experimental results showed that the egg was a pseudoplastic non-Newtonian fluid with the shear thinning phenomenon. The rheological curve was obedient to the Herschel-Bulkley model at the temperature of 0~40 ℃. With the increase of ultrasonic time and ultrasonic energy density, …
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province, Feng Xiya, Zhang Yu, Suo Huayi, Wang Hongwei
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province, Feng Xiya, Zhang Yu, Suo Huayi, Wang Hongwei
Food and Machinery
The composition of Sn-2 fatty acids in yak milk fat was determined by gas chromatograph and TLC. The Sn-2 fatty acid composition of yak milk fat at different altitudes was studied to determine the effect of different altitudes on triglyceride structure. The results showed that there were 12 kinds of total fatty acids of triglyceride in Qinghai yak milk fat, and the highest contents were palmitic acid (31.35%～36.48%), oleic acid (24.91%～30.99%) and stearic acid (9.82%～13.87%). The composition of Sn-2 fatty acids in Qinghai yak milk fat was as follows: hexanoic acid (0.66%～1.02%), decanoic acid (2.46%～3.98%), lauric acid (2.43%～4.88%), tetradecanoic acid …
Exploration Of The Formation And Mechanism Of Vbnc State Of Salmonella Enterica Serovar Typhimurium During Hydrogen Peroxide Disinfection, Nie Xinying, Liao Hongmei, Liu Yuanfa
Exploration Of The Formation And Mechanism Of Vbnc State Of Salmonella Enterica Serovar Typhimurium During Hydrogen Peroxide Disinfection, Nie Xinying, Liao Hongmei, Liu Yuanfa
Food and Machinery
In order to determine the effective bactericidal concentration of hydrogen peroxide, Salmonella enterica serovar Typhimurium was used as a target microorganism to explore the effect of hydrogen peroxide on activity and culturability of it in tap water and its viable but non-culturable (VBNC) state by means of molecular biology. The results showed that lower hydrogen peroxide concentration (0～15 mmol/L) could kill some S. Typhimurium, which could be completely sterilized with 1 mol/L hydrogen peroxide. It was also found that 4.08 lg(CFU/mL) S. Typhimurium could be induced into a VBNC state as exposure to 15 mmol/L hydrogen peroxide. The morphology and …
Establishment Of Trace Pentachlorophenol And Its Sodium Salt In Animal-Origin Foods By Automated Solid Phase Extraction-Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Chen Yanhong, Chen Sui, Song Anhua, Huang Jingchu, Chen Yueming, Liu Jia, Wang Yu
Establishment Of Trace Pentachlorophenol And Its Sodium Salt In Animal-Origin Foods By Automated Solid Phase Extraction-Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Chen Yanhong, Chen Sui, Song Anhua, Huang Jingchu, Chen Yueming, Liu Jia, Wang Yu
Food and Machinery
In order to develop a method for the determination of trace pentachlorophenol and its sodium salt in animal-origin foods by automated solid phase extraction-coupled with ultra performance liquid chromatography-tandem mass spectrometry, the effects of extractive solvents, solid phase extraction columns, eluents, mass spectrum and chromatographic separation conditions, internal standards were studied and compared. Finally, the sample was extracted by 5% ammonia acetonitrile, purified by MAX solid phase extraction column and eluted by 10% formic acid methanol. The extract was dried-up with nitrogen and re-dissolved with acetonitrile water solution (50∶50)．The solution was separated on a Kinetex C18 column (100 mm×2.1 …
Simultaneous Determination Of Traditional And New Types Of “Lean Meat Powder” In Pork By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Huang Kun, Wang Bin, Wang Heng, Yu Tingting, Wang Huixia
Simultaneous Determination Of Traditional And New Types Of “Lean Meat Powder” In Pork By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Huang Kun, Wang Bin, Wang Heng, Yu Tingting, Wang Huixia
Food and Machinery
An analytical method for the simultaneous determination of new and traditional "lean meat powder"（Clenbuterol, Salbutamol, Ractopamine, Terbutaline, Isoprophane, Chlorpheniramine, Simmatrol, Fenoterol and Olaquindox and its metabolites） in pork by ultra performance liquid chromatography-tandem mass spectrometry was established. Pork samples were extracted with 2% formic acid-acetonitrile solution. The extracts were purified by neutral alumina column. After being dried and concentrated by nitrogen, the hexane was degreased and determined by ultra performance liquid chromatography-tandem mass spectrometry and quantified by internal standard method. Waters HSS C18 column (100 mm×2.1 mm, particle size 1.8 μm) was used. The mobile phase was separated by …
Uncertainty Evaluation Of Determination Of L-Hydroxyproline In Raw Milk By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Kang Ning, Guo Lili, Liu Xiaolin, Hua Jin, Gao Lizhen
Uncertainty Evaluation Of Determination Of L-Hydroxyproline In Raw Milk By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Kang Ning, Guo Lili, Liu Xiaolin, Hua Jin, Gao Lizhen
Food and Machinery
The content uncertainty of L-hydroxyproline in dairy products was evaluated by referring to SN/T 3929—2014 “Determination of L-hydroxyproline in export foods”. According to JJF 1059.1—2012 “Measurement uncertainty evaluation and expression”, and CNAS—GL006:2019 “The evaluation guidance for uncertainty in chemical analysis”, and these two existing standards for evaluation of uncertainty of the basic procedures, a mathematical model was established for the analysis of determination of L-hydroxyproline content in dairy products by high performance liquid chromatography tandem mass spectrometry, which introduced in the process of the measurement uncertainty components. The measured results of synthetic standard uncertainty and expanded uncertainty were obtained by …
Uncertainty Evaluation Of Pesticide Residues In Vegetable Based On Gray Model, Cheng Fuan, Zhang Jiayan, Feng Xugang, Gao Wenbin, Qian Muyun
Uncertainty Evaluation Of Pesticide Residues In Vegetable Based On Gray Model, Cheng Fuan, Zhang Jiayan, Feng Xugang, Gao Wenbin, Qian Muyun
Food and Machinery
The uncertainty of pesticide residues in vegetables is an important indicator to judge whether the detection of pesticide residues is good or not in quality, which is too difficult to evaluate if the distribution function of the detected value is unknown. This study proposes an evaluation method based on the gray model to solve this problem. Steps are adopted as follows: first of all, detect the nine sorts of organochlorine and pyrethroid pesticide residues in vegetables by use of gas chromatography; secondly, establish, taking the detection of pesticide residues as a kind of gray process, the mathematical model of gray …
Research On Early Warning And Evaluation Of Food Safety Network Public Opinion Based On Interval Analytic Hierarchy Process, Gao Ying
Food and Machinery
Aiming at the uncertainty of online public opinion early warning and evaluation for food safety, a new online public opinion early warning and evaluation method for food safety was proposed. Firstly, a multi-level evaluation index system of public opinion early warning in the food safety network was established, and the warning grade and interval number grade of public opinion in the food safety network was put forward. The interval number weight of public opinion early warning evaluation index in the food safety network was determined by interval analytic hierarchy process. Then, combining with the interval number theory, an early warning …
Design And Development Of Avertical Multi-Station Lotus Core Puncher, Wang Wangping, He Liu, Wang Yiquan, Zhang Yonglin, Yu Nanhui
Design And Development Of Avertical Multi-Station Lotus Core Puncher, Wang Wangping, He Liu, Wang Yiquan, Zhang Yonglin, Yu Nanhui
Food and Machinery
In view of the current of dry lotus core punching, a vertical multi-station lotus core puncher has been designed and developed. This paper introduces the whole structure and the working of the puncher, and maltese mechanism, positioning and clamping mechanism and space cam mechanism are explained in detail. The results of prototype test indicated that the once punching rate of no less than 92%, the thorough punching rate of no less than 85% and the broken rate of kernels of less than 5%.
Application Of Nurbs Curve In Rotor Profile Design Of Roots Pump, Liu Zhenchao, He Xueming, Huang Hainan
Application Of Nurbs Curve In Rotor Profile Design Of Roots Pump, Liu Zhenchao, He Xueming, Huang Hainan
Food and Machinery
A design method of roots pump rotor profile based on NURBS curve was proposed. Combining the design process from peak curve to valley curve, the reasonable design area of peak curve was designed, and the envelope condition of NURBS curve was solved. The method of determining the rotor profile of roots pump with NURBS curve by control point and weight factor was designed. The method redesigned the involute rotor profile and the average error was in 0.1 μm which was in a reasonable error range. The feasibility of designing Roots pump rotor profile with NURBS curve was verified. Finally, the …
Research On Bearing Fault Diagnosis Method Based On Emd And Ar Model, Shang Changpei, Zhang Songhong
Research On Bearing Fault Diagnosis Method Based On Emd And Ar Model, Shang Changpei, Zhang Songhong
Food and Machinery
Bearing is a vulnerable component in food processing machinery and packaging machinery. Bearing status is related to the safe operation of machinery. In this study, bearing fault diagnosis method based on EMD and AR models was adopted to solve the problem of bearing fault diagnosis, ensuring the maximum quality and efficiency of food production. A bearing fault dynamics model integrating outer ring, inner ring, and rolling were built to obtain the bearing vibration signal during the operation of the bearing. Therefore, the bearing fault diagnosis method based on EMD and AR model was adapted to decompose the bearing vibration signal …
Improvement Of Vertical Molding Passage In Yb95a Carton Overwrapper, Zhou Furu, Shi Youzhi, He Ren, Zhang Ning
Improvement Of Vertical Molding Passage In Yb95a Carton Overwrapper, Zhou Furu, Shi Youzhi, He Ren, Zhang Ning
Food and Machinery
To avoid the product defects caused by the friction marks in cigarette carton film, the molding passage of YB95A carton overwrapper was improved. When the particle plate was welded on the surface of the channel and the first lifting structure for forming was designed to rolling-folding, the friction that the transparent paper bore in the process of wrapping and transporting was greatly reduced. The application of new material and new structure demonstrated that the rate of carton film with friction marks decreased from 49.21% to 3.49% after the improvement and these quality defects had been effectively solved.
Design And Application Of Stepped Stem Classifier With High Frequency, Zheng Xi, Xia Zilong, Yuan Haixia, Wang Shanshan, Li Jun, Guan Aizhang, Wang Yonghai, Yang Ming, Zeng Weizhong
Design And Application Of Stepped Stem Classifier With High Frequency, Zheng Xi, Xia Zilong, Yuan Haixia, Wang Shanshan, Li Jun, Guan Aizhang, Wang Yonghai, Yang Ming, Zeng Weizhong
Food and Machinery
To improve the online screening effect of tobacco stem, and ensure quality of the processing materials of fibriform stems in slim cigarettes, a new type of stem screening device is designed by using high-frequency and low-intensity vibration technology, which has been applicated online. The device is mainly composed of a two-stage tank body, a plurality of sets of strip screens and vibration motors, realizing reciprocating motion of the classifier by high-frequency and low-intensity vibration force. The device has high vibration frequency, good screening effect and low energy consumption, which is a stepped stem classifier with high frequency satisfying the continuous …
Study On The Modification Conditions And Properties Of The Zein-Inulin, Chen Youming, Zhang Huijun, Guo Hao, Sha Dixin, Wang Yizheng
Study On The Modification Conditions And Properties Of The Zein-Inulin, Chen Youming, Zhang Huijun, Guo Hao, Sha Dixin, Wang Yizheng
Food and Machinery
The modification conditions of the film were optimized using zein and inulin as raw materials, and the properties of them were measured. The results showed that the optimum conditions were material ratio 10∶1 (g/g), pH 6 with reacting for 48 hours. Under these conditions, the tensile strength of the zein-inulin film was 10.12 MPa, with 37.5% of the graft. the light transmittance, water resistance, oil absorption, and oxygen barrier of inulin-modified zein films were better than those in the original ones.
Study On Coated Antibacterial And Mildew Proof Packaging Paper And Its Properties, Wang Zhiqiang, Yang Fuxin, Chen Chenwei
Study On Coated Antibacterial And Mildew Proof Packaging Paper And Its Properties, Wang Zhiqiang, Yang Fuxin, Chen Chenwei
Food and Machinery
The antibacterial liquid was prepared by dissolving potassium sorbate, sodium dehydroacetate and sodium benzoate in polyvinyl alcohol solution, and then the antibacterial liquid was applied to kraft paper to prepare antibacterial paper for packaging. The inhibitory effects of the antibacterial paper on Escherichia coli and Staphylococcus aureus were tested by the bacteriostatic circle method, and the effects of the coated antibacterial solution on the tensile strength, tear strength, water vapor permeability coefficient, oxygen permeability and microstructure of the antibacterial paper were studied as well. The results showed that the tensile strength, tear strength, water vapor permeability coefficient and oxygen permeability …
Intelligent Packaging Design Trend Under The Background Of Iot Technology, Liang Yun
Intelligent Packaging Design Trend Under The Background Of Iot Technology, Liang Yun
Food and Machinery
This paper expounds the new classification and design form of packaging design brought by the development of IOT (Internet of Things) technology, which is characterized by the connection of things. In view of the characteristics of perception and communication between things and things in IOT technology, case analysis method is used to illustrate the characteristics of IOT technology and the changes brought about by the application of IOT technology to packaging design. The application and innovation ways of intelligent packaging design under the background of IOT Technology was proposed. It is pointed out that the technological innovation brought by IOT …
Green Manufacturing Technology System Based On The Whole Life Cycle Of Packaging, Zhang Lixiang, Wang Liping, Yan Leilei
Green Manufacturing Technology System Based On The Whole Life Cycle Of Packaging, Zhang Lixiang, Wang Liping, Yan Leilei
Food and Machinery
Taking the whole life cycle of packaging as the main line, a green packaging manufacturing technology system is proposed. From the five key layers of green design technology, green material selection technology, green production technology, green recycling and treatment technology, green manufacturing evaluation technology, to establish a relatively complete green packaging manufacturing technology system. Taking the packaging design of soybean products as an example, the technical system was applied to analyze and evaluate the packaging design. The example shows that the application of the technology system is helpful to judge the green degree of packaging in the early stage of …
Talking About Theemotional Design Trend Of Food Packaging From The Change Of Nongfu Spring Brand Design, Meng Juan
Food and Machinery
In the four stages of brand design introduction, growth, maturity and transformation and upgrading, Nongfu spring has fully integrated various emotional design elements of food packaging, including multi-level design of instinct, behavior and reflection. Through the comprehensive analysis of the emotional design of its packaging in each stage, this review explored the development trend of emotional design, which would play a decisive role in future food packaging consumption.
Effect Of Collagen/Chitosan Antibacterial Sponge Pad On Salmon Quality, Wang Zhuzhu, Wang Liqiang, Fang Dandan, Li Baoqiang
Effect Of Collagen/Chitosan Antibacterial Sponge Pad On Salmon Quality, Wang Zhuzhu, Wang Liqiang, Fang Dandan, Li Baoqiang
Food and Machinery
To study the effect of collagen/chitosan antibacterial sponge pad with clove oil on the quality change of tray-packed salmon meat during storage, fresh salmon meat was packaged in antibacterial sponge pad covered PE film, PP pad covered PE film and only covered with PE film. After stored at 4 ℃, with sensory evaluation, weight loss rate, pH value, color difference value, texture value, volatile base nitrogen (TVB-N), the total number of colonies as evaluation indicators, the preservation effect of antibacterial sponge pad on fresh salmon was investigated. The results showed that, during the cold storage period, the sensory scores of …
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film, Wang Limei, Hu Ningxuan, Zhang Jin, Liu Mengyu, Lu Hao, Hu Jian, Dong Tungalag
Evaluation On Preservation Of Lentinus Edodes By Pbat/Evoh Modified Atmosphere Film, Wang Limei, Hu Ningxuan, Zhang Jin, Liu Mengyu, Lu Hao, Hu Jian, Dong Tungalag
Food and Machinery
In order to study preservation effects of blend modified atmosphere film to harvested Lentinus edodes，compared with unpacked ones， discussed the preservation effect of PBAT/ EVOH blend films in which added different mass fractions of EVOH (0%, 10%) to Lentinus edodes. The gas composition of Lentinus edodes’ in packaging bag and physical indexes were measured, which stored at 4 ℃ and in humidity of 90%. The results demonstrated that PBAT/10% EVOH blend film could make the packaging environment in a low oxygen and high carbon dioxide status, effectively maintain the sensory quality， such as the color, hardness and vitamin C, in …
Detection Of The Chinese Jujube Surface Defects By Machine Vision, Wang Chunpu, Wen Huaixing, Wang Junjie
Detection Of The Chinese Jujube Surface Defects By Machine Vision, Wang Chunpu, Wen Huaixing, Wang Junjie
Food and Machinery
Based on LingWu jujube as experimental object, used the Halcon12.0 visual processing software by the method of support vector machine (SVM) in IHS color space to extract the mean value and mean variance of H component as the color eigenvalues. Selected the gaussian kernel function by the experiments. When the kernel parameter was 0.2, and the regular constant was 0.005, the accuracy rate was 94.6%, which greatly improved the efficiency of nondestructive on-line detection, decreased the labor cost and labor intensity, and eliminated the scruple on the accuracy of on-line detection for jujube to processors. It has large research significance …
Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal, Jin Meng, Xu Deping, Zhan Ji, Chen Chen
Extraction, Identification And Anti-Fatigue Activity Of Iridoid Glycosides From Walnut Meal, Jin Meng, Xu Deping, Zhan Ji, Chen Chen
Food and Machinery
The extraction and identification and anti-fatigue activity of iridoid glycosides in walnut meal were studied. The walnut was extracted by ethanol reflux, extracted with ethyl acetate and n-butanol. Different solvent extracts were used to determine the anti-fatigue effect by mouse running test and weight-bearing swimming test. The extract with clear anti-fatigue effect was further separated by MCI and ODS reverse-phase column chromatography, and the obtained monomer compound was identified by NMR. The results showed that the extract of n-butanol from the walnut meal extract had the most obvious effect on the anti-fatigue effect of the mice. The part of the …
Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin, Wang Xiaojie, Qu Yue, Liu Xiaolan, Congwan Suo
Effects Of Modification By D-Galactosamine On Structural Properties And Antioxidant Activities Of Corn Glutelin, Wang Xiaojie, Qu Yue, Liu Xiaolan, Congwan Suo
Food and Machinery
The transglutaminase (TGase) and D-galactosamine were modified improve the solubility in water of corn glutelin. The effect of the glycosylation modification on structural properties and antioxidant activities of original corn glutelin were evaluated. The result of Fourier transform infrared spectroscopy indicated that D-galactosamine was covalently conjugated to corn glutelin under the catalysis of transglutaminase. The free amino groups and the denaturation temperature, as well as the enthalpy of thermal denaturation of the glycosylated corn glutelin, decreased by 158 mmol/kg protein and 9.03 ℃ and 68.74 J/g compared with the original corn glutelin, respectively. These indicated that the structure of corn …
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin, Zhao Pengcheng, Yi Junpeng, Li Xin, Yang Yahuang, H Ejian
Optimization Of Steam Explosion Pretreatment Of Peanut Shell And Its Effect On Physicochemical Properties Of Luteolin, Zhao Pengcheng, Yi Junpeng, Li Xin, Yang Yahuang, H Ejian
Food and Machinery
Box-Behnken design and response surface methodology were employed to optimize the steam explosion process of peanut shell. The microstructure of peanut shell before and after blasting was observed by SEM. Luteolin was further purified by AB-8 macroporous adsorption resin and subsequently analyzed by FT-IR and HPLC, while quantified by UV-Vis spectrophotometry method. The results showed that the optimal steam explosion pressure was 1.25 MPa, and the optimal residence time was 46.0 s, with optimal water content of 16%. Under these conditions, the yield of luteolin was 0.926%, which was 1.9 times that of the untreated peanut shell. The SEM microphotographs …
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui
Variation Of Nutrition, Flavor And Antioxidant Activity In Tea Beverage Of Tartary Buckwheat Sprout After Fermentation, Li Jun, Lu Yang, Zhao Gang, Xiang Dabing, Chen Zhongai, Liu Hui
Food and Machinery
To identify the changing pattern of nutrition, flavor components, and antioxidant activity, some critical indexes were estimated in tea beverage fermented from plant lactobacillus in tartary buckwheat sprout. These indexes included the content of rutin, quercetin, kaempferol-3-O-rutinoside, total flavonoids, and amino acids, as well as volatile compounds identification, including the radical scavenging rate of DPPH and ABTS in buckwheat sprout beverage. The results showed that the content of rutin remained unchanged, but quercetin and kaempferol-3-O-rutinoside decreased slightly, and the total flavonoids decreased slightly from (120.6±1.9) μg/mL to (114.6±1.7) μg/mL after fermentation. Tea beverage of tartary buckwheat sprout contains six kinds …