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2019

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Articles 331 - 360 of 549

Full-Text Articles in Food Processing

Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin May 2019

Moisture Sorption Isotherm Characteristics And The Model Characterization Of Two-Components In The Rice-Made Wafer, Cheng Xueyu, Qian Yihan, Lu Lixin

Food and Machinery

The relation between the equilibrium moisture content and the water activity of crust filling at 23, 30 and 45 ℃ were studied by gravimetric method. The test data were fitted with some typical moisture absorption models by Matlab. The results showed that the moisture isotherm of crust and filling were both S type model. When the moisture activity was constant, the equilibrium moisture content first increase and then decrease with the increase of temperature, which was different from other foods. The Lewicki model and Peleg were the most suitable for fitting adsorption isotherms of crust and filling when the moisture …

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Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa May 2019

Effect Of Ice Temperature Storage On Postharvest Grape Fruit Quality, Zhang Zhe, Zhang Qiuyue, Wang Huaiwen, Guo Xu, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Sasa

Food and Machinery

In order to clarify the effect of ice-temperature storage on the quality of grape fruit, the quality of Italian grape was studied under four different storage temperatures: super-ice temperature (-3 ℃ and -2 ℃), ice temperature (-1 ℃) and ordinary low temperature (4 ℃). The results showed that the contents of chlorophyll, titratable acid and vitamin C of Italian grapes stored at -3 ℃ were relatively high, which could maintain the nutritional components of grapes well and help grapes to maintain better color and taste during storage.

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Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian May 2019

Ozone Ice Preparation Technology And Its Research Advances In Food Preservation, Yuan Chenghao, Liu Yongle, Huang Yiqun, Wang Jianhui, Huang Shouen, Li Xianghong, Wang Faxiang, Yu Jian

Food and Machinery

Compared with the ozone gas and water, the ozone ice is easy to store and has a long half-life. Furthermore, ozone stored in the ice will be slowly released with the melting process of ice. Due to these precise characters, ozone ice can be used for long-term sterilization for food preservation. Starting from the progress of ozone production technology, the authors introduce the production of ozone, and the preparation of ozone water, and the application of ozone ice in food preservation.

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Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu May 2019

Research Progress On The Bioactive Compounds And Their Bioactivities Of Pepper Seed, Zhong Jin, Liu Yida, Xiao Yu

Food and Machinery

In this revtew, the current research progress on the main nutritional components, bioactive substances and biological activities of pepper seed worldwide were summarized, to provide reference basis and new ideas for its comprehensive utilization.

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Effects Of Four Kinds Of Functional Oligosaccharides On The Batter And The Baking Quality Of Sponge Cake, Wang Yongjun, Deng Wenting, Zheng Jianxian, Huang Weining May 2019

Effects Of Four Kinds Of Functional Oligosaccharides On The Batter And The Baking Quality Of Sponge Cake, Wang Yongjun, Deng Wenting, Zheng Jianxian, Huang Weining

Food and Machinery

To avoid various issues brought by high-sugar intake from sponge cake, we explored the feasibility of completely replacing sucrose in sponge cake with four kinds of functional oligosaccharides, whose effects on the batter and the baking quality were compared with each other. The results showed that the batters of isomaltooligosaccharide, fructooligosaccharide, and galactooligosaccharide were similar to that of the sucrose group, illustrating promises of introducing healthier formula without sacrificing product quality. The sponge cakes of the three substitute candidates maintained good taste after three-day storage. However, the fourth candidate, inulin, was too strong in water absorption, resulting in low quality …

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Screening And Identification Of Lactic Acid Bacteria And Yeasts And Its Application In Fermented Rice Cake, Li Meilun, Jiang Mengyi, Gong Chuanjie, He Li May 2019

Screening And Identification Of Lactic Acid Bacteria And Yeasts And Its Application In Fermented Rice Cake, Li Meilun, Jiang Mengyi, Gong Chuanjie, He Li

Food and Machinery

In order to obtain starter cultures with good performance for fermented rice cake, lactic acid bacteria strains and yeast strains were isolated from traditional fermented rice slurry. Through the investigation of colonies, morphological characteristics and growth properties one strain of lactic acid bacteria and two strains of yeasts were screened. According to the 16S rDNA and 26S rDNA sequence analysis, they were identifided as Lactobacillus plantarum, Candida humilis and Saccharomyces cerevisiae. Remixing three superior fermentation strains in fermented rice cake, the optimum bacteria ratio was determined by analyzing the sensory quality and texture characteristics of the fermented products. The results …

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Screening Of Sugarcane Brewing Yeast, Ying Jing, You Ling, Feng Xueyu, Wang Tao, Qiu Shuyi May 2019

Screening Of Sugarcane Brewing Yeast, Ying Jing, You Ling, Feng Xueyu, Wang Tao, Qiu Shuyi

Food and Machinery

In order to screen yeast strains suitable for brewing sugarcane wine, the commonly used commercial fruit wine yeast strains KD, DV10, Q23, EC1118, Angel yeast and H7Y7 were selected as the tested yeast strains. Sugarcane wine was fermented by using sugarcane Chuanzhe 17 as raw material, and the sugar consumption, alcohol content and clarity of the fermentation liquid were analyzed. By comparing the fermentation characteristics of different yeasts found that EC1118 had the strongest sugar consumption and wine production capacity, and it also had the lowest alcohol production. The H7Y7 strain fermented sugarcane wine with the highest ester content, which …

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Breeding Of Saccharomyces Cerevisiae High-Yield Of Alcohol And Acid By Atmospheric Room Temperature Plasma, Wang Liye, Wang Haocheng, Ma Shan, Liu Weibing, Li Zehan, Song Jingjing, Yang Huafeng, Zhang Ying, Wu Yun May 2019

Breeding Of Saccharomyces Cerevisiae High-Yield Of Alcohol And Acid By Atmospheric Room Temperature Plasma, Wang Liye, Wang Haocheng, Ma Shan, Liu Weibing, Li Zehan, Song Jingjing, Yang Huafeng, Zhang Ying, Wu Yun

Food and Machinery

The Y6 strain screened from the grape surface was subjected to atmospheric pressure room temperature plasma (ARTP) mutagenesis, and the Saccharomyces cerevisiae strain with strong alcohol production ability, high acid production ability and stable fermentation performance were selected. The single-factor test confirmed that the optimal mutagenesis condition was lethality rate at 98.70% treated for 100 s. The target strain Y6-8 producing alcohol and producing acid was screened by 2,3,5-triphenyltetrazolium chloride (TTC) method, bromocresol green medium method and Du's tubule, and then its genetic stability was studied. The results showed that the mutagenized strain Y6-8 was …

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Study On The Quality And Aroma Components Of Musalais By Different Treatments, Gao Xinyu, Bai Yujia, Zheng Wancai, Chen Lihui, Fan Shihao, Feng Zuoshan May 2019

Study On The Quality And Aroma Components Of Musalais By Different Treatments, Gao Xinyu, Bai Yujia, Zheng Wancai, Chen Lihui, Fan Shihao, Feng Zuoshan

Food and Machinery

Comparison of musalais wine by two concentration methods and the addition of supplementary materials. The quality and aroma components of four kinds of Musalais were studied and analyzed by QDA. The results showed that the total sugar, reducing sugar, soluble solids, pH, clarity, and bioactivity of frozen concentration group were significantly higher than those of the heat concentration group. Among the four kinds of Musalais, esters were the most abundant, up to 65 kinds of aroma-producing substances. The relative content of esters in frozen concentrated Musalais was the highest, about 48.77% of the total volatile substances. The relative content of …

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Structure Analysis Of Whole Wheat Yeast Bacteria And Its Effects On Flavor Substances, Shang Ying, Xiong Rongyuan May 2019

Structure Analysis Of Whole Wheat Yeast Bacteria And Its Effects On Flavor Substances, Shang Ying, Xiong Rongyuan

Food and Machinery

In order to develop and improve the utilization of whole grains, the macrogenomics method was used to analyze the structural composition of the whole wheat traditional fermentative dough, and the result shows that the core fermentation genus was Lactobacillaceae Lactobacillus brevis. According to the relevant literature, the flavor substances of whole wheat traditional fermentative dough and commercial fermentative dough were determined. The traditional fermentative dough contains 9 more flavor substances than commercial fermentation and there were also differences in the content, with the hydrocarbon content was showing the highest. It was indicated that the traditional fermentation strain was more conducive …

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Effects Of Roasted Temperature To Seed Processing On The Keyaroma Components And Sensory Quality Of Camellia Oil, Zhu Xiaoyang, Long Qizhi, Zhong Haiyan May 2019

Effects Of Roasted Temperature To Seed Processing On The Keyaroma Components And Sensory Quality Of Camellia Oil, Zhu Xiaoyang, Long Qizhi, Zhong Haiyan

Food and Machinery

In order to analyze the effect of roasted temperature to seed processing on the key aroma components and sensory attributes of camellia oil, compared correlations and differences between aroma components and sensory attributes of hot pressed camellia oil from Hainan and Hunan province, and the volatile compounds of these camellia oils were analyzed by HS-SPME-GC-MS. The ROAV value was calculated to determine the key aroma components. Sensory attributes were analyzed by sensory evaluation and the PLS model was established. The results showed that the most important flavor components in Hainan camellia oil and roasted seed samples of Hunan were (E)-2-nonenal, …

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Effects Of Coercion Germination With Aeration And Metal Irons On The Enrichment Of Γ-Aminobutyric Acid In Germinated Brown Rice, Zhang Ying, He Jian, Wang Tao, Wang Ren, Chen Zhengxing May 2019

Effects Of Coercion Germination With Aeration And Metal Irons On The Enrichment Of Γ-Aminobutyric Acid In Germinated Brown Rice, Zhang Ying, He Jian, Wang Tao, Wang Ren, Chen Zhengxing

Food and Machinery

In order to shorten the germination cycle of brown rice and increase the content of γ-aminobutyric acid (GABA), the effects of aeration coercion, metal ion coercion and double stress treatment on brown rice (Zhen waxy rice 19) were studied. The effects of the content, germination rate and bud length showed that the aeration treatment during the whole germination process can significantly accelerate the germination rate of brown rice and increase the content of GABA in brown rice in the late germination stage. However, it would lead to the buds being too long. Aeration treatment for 9 h can effectively control …

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Development Of Indirect Competitive Elisa For The Detection Of Dibutyl Phthalate In Food, Shang Shuna, Sheng Wei, Wang Lulu, Zhao Qiuxia, Wang Shuo May 2019

Development Of Indirect Competitive Elisa For The Detection Of Dibutyl Phthalate In Food, Shang Shuna, Sheng Wei, Wang Lulu, Zhao Qiuxia, Wang Shuo

Food and Machinery

In this study, 4-aminophthalic acid was used to synthesize hapten Dibutyl 4-aminophthalate by esterification reaction, and the synthesized hapten was coupled with keyhole limpet hemocyanin (KLH) by diazotization reaction to prepare the immune antigen and coupled with bovine serum albumin (BSA) to prepare the coating antigen. The New Zealand white rabbits were immunized to obtain the antiserum against dibutyl phthalate. An indirect competitive enzyme-linked immunosorbent assay (ELISA) for dibutyl phthalate was established using the purified antibodies. For the developed ELISA, the IC50 was 40.68 μg/L and the limit of detection was 1.98 μg/L. The method was applied to detect …

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Rapid Detection Of Imidan In Apple Juice With Surface Enhanced Raman Spectroscopy, Xu Nianwei, Huang Yiqun, Lai Keqiang May 2019

Rapid Detection Of Imidan In Apple Juice With Surface Enhanced Raman Spectroscopy, Xu Nianwei, Huang Yiqun, Lai Keqiang

Food and Machinery

Au-Ag nanoparticles (NPs) varying in size (35~91 nm, Au core 19 nm; 66~127 nm, Au core 43 nm) were synthesized via a typical seed growth method and characterized for their morphology and optical properties. The Au-Ag NPs were then applied as surface-enhanced Raman scattering (SERS) substrates for imidan analysis and the influences of particle size and gold-silver ratio for SERS detection were investigated. The results showed that 42 nm Au-Ag NPs with 19 nm Au core and 78 nm Au-Ag NPs with 43 nm Au core had the highest SERS enhancement effect for imidan standard solutions, and could be used …

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Rapid Detection Method Of Sausage Nitrite Based On Hyperspectral Technology, Liu Zheng, Yin Yong May 2019

Rapid Detection Method Of Sausage Nitrite Based On Hyperspectral Technology, Liu Zheng, Yin Yong

Food and Machinery

Seven different storage period sausages were selected for nitrite content detection and corresponding spectral data collection，and uses Savitzky-Golary method to preprocess spectral data to reduce the noise of spectral data. Then based on the pre-processed spectral data, 29 characteristic wavelengths were extracted by partial least squares regression coefficient method. Finally, the detection accuracy of the prediction model of nitrite in sausages at characteristic wavelength and full wavelength were analyzed. The results showed that the prediction results of the regression model based on full wavelength were all higher than that based on characteristic wavelength, and the full-wavelength partial least squares regression …

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Study On Rapid Determination Of Tobacco Blending Uniformity By Near Infrared Spectroscopy, Li Ruili, Liu Yuye, Li Wenwei, Li Tiancheng, Wang Jianmin May 2019

Study On Rapid Determination Of Tobacco Blending Uniformity By Near Infrared Spectroscopy, Li Ruili, Liu Yuye, Li Wenwei, Li Tiancheng, Wang Jianmin

Food and Machinery

Based on the principal component analysis, we established F score statistics to reflect comprehensive information about main chemical composition and their ratio and used F score as the characteristic value to characterize the homogeneity of formula tobacco. We detected the near-infrared spectral of tobacco samples with different formula tobacco and founded the near-infrared spectral model of F score by using the partial least square method based on the range of 4 281.2~4 485.6，5 542.4~6 024.5，6 043.8~7 135.3 cm-1 spectroscopy pretreated by multiplicative signal correction and first-order derivative and Savitzkyt-Golay smoothing. The determinant coefficient of F score model was 0.996, …

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Study On The Rapid Detection Of Five Strains Of Diarrheagenic Escherichia Coli By Real-Time Fluorescence Quantitative Pcr, Wang Fangmei, Zhong Wentao, Wang Shuhao, Lu Lin, Han Fenling May 2019

Study On The Rapid Detection Of Five Strains Of Diarrheagenic Escherichia Coli By Real-Time Fluorescence Quantitative Pcr, Wang Fangmei, Zhong Wentao, Wang Shuhao, Lu Lin, Han Fenling

Food and Machinery

Primers, and probes were designed for the conserved sequences of five virulence genes involved in Escherichia coli diarrhea mentioned in the new standard of GB 4789.6—2016 national food safety standard. Four kits of multiple real-time fluorescence PCR were established to detect five diarrhea-causing E. coli simultaneously. The results showed that 12 pairs of virulence genes of the four kits were verified by the standard reserve strains of the five diarrhea-causing E. coli strains. In addition, these 12 pairs of virulence genes only play a role in the specific role of corresponding diarrhea-causing E. coli, and have no amplification curve for …

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Simultaneous Determination Of Nine Female-Steroid Hormones In Brown Sugar By Uplc-Ms/Ms, Han Zhi, Wang Huixia, Gong Lei, Zhu Xiaoling, Cao Qi, Wang Bin, Zhang Miao May 2019

Simultaneous Determination Of Nine Female-Steroid Hormones In Brown Sugar By Uplc-Ms/Ms, Han Zhi, Wang Huixia, Gong Lei, Zhu Xiaoling, Cao Qi, Wang Bin, Zhang Miao

Food and Machinery

A ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the determination of female-steroid hormones in brown sugar. Brown sugar samples were dissolved in water, and extracted by acetonitrile, then cleaned-up using an HLB column. The analytes were separated on a ACQUITY UPLC HSS T3 column with acetonitrile-water (containing 2 mmol/L ammonium acetate) as mobile phase by gradient elution. The mass spectrometer was detected in multiple reaction monitoring mode(MRM) using positive-ion and negative-ion electrospray ionizations(ESI), respectively. The quantitative analysis was carried out by external standard method. The results showed that the calibration curves had good linearity for 9 …

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Residual Dynamics And Dietary Risk Assessment Of 33% Λ-Cyhalothrin-Imidacloprid Suspension In Citrus Fruits, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Zhao Qiyang, An Jiao May 2019

Residual Dynamics And Dietary Risk Assessment Of 33% Λ-Cyhalothrin-Imidacloprid Suspension In Citrus Fruits, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Zhao Qiyang, An Jiao

Food and Machinery

In this study, QuEChERS technology combined with UPLC-MS/MS was used to detect the active ingredients of 33% λ-cyhalothrin-imidacloprid suspension in citrus. Residue and degradation dynamics of the compound in citrus field residue test was studied for the first time. The residual digestion of λ-cyhalothrin and imidacloprid on whole fruit of citrus accorded with the first-order kinetic relationship, and correlation coefficient was 0.956 0～0.992 3. The half-lives of imidacloprid are 5.5～7.6 d while λ-cyhalothrin are 8.2～9.8 d, final degradation rate is above 92%. The terminal residues indicated that the amounts of final residues was positively correlated with the dosage, the number …

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Uncertainty Evaluation In Determination Of Ca In Areca By Atomic Absorption Spectrophotometer, Kang Zhijiao, Zhao Zhiyou, Yuan He, Liu Jia, Xia Yanbin May 2019

Uncertainty Evaluation In Determination Of Ca In Areca By Atomic Absorption Spectrophotometer, Kang Zhijiao, Zhao Zhiyou, Yuan He, Liu Jia, Xia Yanbin

Food and Machinery

In order to improve the accuracy in measurement, the uncertainty of determination of Ca in Areca by atomic absorption spectrophotometer (AAS) was evaluated according to “JJF 1059.1—2012 Evaluation and Expression of Uncertainty in Measurement”. First, a mathematical model of determination of Ca in Areca was established at first. Then, the source of uncertainty was analyzed and the uncertainty components were quantified. Finally, the synthetic uncertainty and expanded uncertainty were calculated. The uncertainties of standard curve fitting and AAS had a greater influence on the expanded uncertainty. When the content of Ca in Areca was 3.16 mg/kg, the expanded uncertainty was …

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The Analyses Of Nickel Pollution In Different Source Of Jujube In Xinjiang, He Weizhong, Yan Qiaoli, Zheng Li, Zhang Hongyan, Liu Mengjiao, Wang Cheng May 2019

The Analyses Of Nickel Pollution In Different Source Of Jujube In Xinjiang, He Weizhong, Yan Qiaoli, Zheng Li, Zhang Hongyan, Liu Mengjiao, Wang Cheng

Food and Machinery

The nickel contents of jujube collected in 2014 and 2016, and samples from different years, varieties, produce areas were analyzed. Moreover, with the analyzing the gardens of the nickel content, the depth soil and the source of nickel in jujube were determined. The results showed that the nickel contents from the samples collected in 2016 were higher than those collected in 2014. The nickel contents in variety 2 and area 2 were higher than other varieties and areas. The nickel content of 0～20 cm depth soil was the highest, and it declined at the beginning and rised up in late …

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Rapid Identification Method Of Wolfberry Geographical Origin Based On Voltammetry Electronic Tongue, Yin Tingjia, Yang Zhengwei, Guo Tingting, Wang Zhiqiang, Sun Xia, Li Caihong, Yuan Wenhao May 2019

Rapid Identification Method Of Wolfberry Geographical Origin Based On Voltammetry Electronic Tongue, Yin Tingjia, Yang Zhengwei, Guo Tingting, Wang Zhiqiang, Sun Xia, Li Caihong, Yuan Wenhao

Food and Machinery

In order to achieve rapid identification of Wolfberry from different geographical origin, an electronic tongue identification method based on Hilbert-Huang transform (HHT)-Linear Discriminant Analysis (LDA) was proposed. Taking the four geographical origins (Ningxia, Xinjiang, Gansu and Qinghai) of wolfberry as experimental materials, the voltammetry electronic tongue was used to collect the “fingerprint” information of different geographical origins, and then the Ensemble empirical modal decomposition (EEMD) was used to carry out the original signal of the electronic tongue. The scale decomposition obtained a set of intrinsic mode functions (IMF), and finally its singular spectral entropy and Hilbert marginal spectrum were collected …

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Study On Preservation Packaging Of Chilled Pork Based On Α-Tocopherol Antioxidant Films, Xie Jing, Lu Lixin, Pan Liao, Lu Lijing May 2019

Study On Preservation Packaging Of Chilled Pork Based On Α-Tocopherol Antioxidant Films, Xie Jing, Lu Lixin, Pan Liao, Lu Lijing

Food and Machinery

LDPE antioxidant films containing 1% α-tocopherol was prepared, and adjusted the release of α-tocopherol by changing diatomite amount (0%, 1%, 2%, 3%) in the films. Chilled pork was vacuum-packed by these films. Determined the total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARS), redness value (a*), juice loss, total bacteria counts, pH value of chilled pork, and the release of α-tocopherol from antioxidation films during the storage. The results showed that compared with the control, the antioxidant film of α-tocopherol significantly delayed the increase of TVB-N and TBARS in chilled pork, reduced the loss of juice and enhanced the …

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Study On The Gelatin-Pullulan Composite Films For Performance Evaluation Of Gelatin Hard Capsules, Xu Xing, Tong Qunyi May 2019

Study On The Gelatin-Pullulan Composite Films For Performance Evaluation Of Gelatin Hard Capsules, Xu Xing, Tong Qunyi

Food and Machinery

The gelatin-pullulan composite films were prepared. Then the properties of composite films were determined to provide a direction to evaluate the performance of hard capsules, optimize the ratio between capsule materials， and reduce the brittleness and water vapor permeability (WVP). The compatibility between gelatin and pullulan was characterized by light transmittance, Fourier transform infrared spectroscopy and scanning electron microscopy. The results indicated that it could be used for the blending modification of gelatin hard capsules when the glycerol addition was 10% (dry basis percentage), and the mass ratio between gelatin and pullulan was 9∶1. The WVP of the composite films, …

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Research On The Change Of Quality Of Pork Longissimus Dorsi During The Frozen Period Based On Low Field Nuclear Magnetic Resonance Technology, Li Jing, Yuan Yiping, Liu Ting, Yue Wenting, He Yujie, Ma Yuan, Jang Zhenju May 2019

Research On The Change Of Quality Of Pork Longissimus Dorsi During The Frozen Period Based On Low Field Nuclear Magnetic Resonance Technology, Li Jing, Yuan Yiping, Liu Ting, Yue Wenting, He Yujie, Ma Yuan, Jang Zhenju

Food and Machinery

Using low-field NMR, nuclear magnetic imaging and one dimensional frequency coding techniques to study changes in water content and migration of pork longissimus dorsi at -18 ℃ after frozen storage for 0d and 1, 3, 6, 9, 12 and 15 months. Regularity, the changes in TVB-N, TBARS, drop loss, and protein solubility during the storage of pork were determined, and a comprehensive analysis of the correlation between changes in water and quality indicators was performed. The results showed that there were 3 components of water in the longissimus dorsi muscle: T20, T21, and T22. …

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Preparation Of Antioxidant Peptides By Two-Step Enzymatic Hydrolysis Of Fish Scale Gelatin, Lu Suzhen, Tu Zongcai, Wang Hui, Zhu Zou May 2019

Preparation Of Antioxidant Peptides By Two-Step Enzymatic Hydrolysis Of Fish Scale Gelatin, Lu Suzhen, Tu Zongcai, Wang Hui, Zhu Zou

Food and Machinery

Based on the alcalase hydrolysis, the grass carp scales gelatin were subjected to two-step enzymatic hydrolysis with trypsin, flavor protease, papain and pepsin respectively, to prepare antioxidant peptides. Results showed that two-step enzymatic hydrolysis could effectively increase the hydrolysis degree and decrease the molecular weight of hydrolysates. The alcalase-trypsin hydrolysates had significant free radical scavenging ability and Fe2+ chelating ability. Response surface methodology was performed to optimize the two-step enzymatic hydrolysis conditions, and the optimal enzymatic hydrolysis parameters were as follows: substrate concentration of 100 mg/mL, pH 7.8, hydrolysis temperature of 53 ℃ and hydrolysis time of 50 min. …

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Optimization On Purification Technology Of Alfalfa Leaf Protein Peptide Bymacroporous Adsoption Resin, Xu Yingyi, Wu Hongyan, Wang Yu, Wang Biao May 2019

Optimization On Purification Technology Of Alfalfa Leaf Protein Peptide Bymacroporous Adsoption Resin, Xu Yingyi, Wu Hongyan, Wang Yu, Wang Biao

Food and Machinery

The best macroporous adsorption resin was selected by comparing the adsorption effects of six macroporous adsorption resins on Alfalfa Leaf Protein (ALPP), and the adsorption-desorption characteristics of ALPP were studied. The results showed that the best type of macroporous adsorption resin for purifying ALPP was DA201-C. The optimum conditions were as follows: flow rate of sampling was 0.5 mL/min, concentration of sampling was 10 mg/mL, 75% ethanol solution was an eluent, the elution flow rate was 0.5 mL/min and the elution volume was 200 mL. Under these conditions, content of ALPP inceased by 46.95%, content of sugar decreased by 81.88%, …

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Optimization On Glucosylation Modification Process And Functional Properties Of Tea Residue Protein, Yang Xu, Ren Zhen May 2019

Optimization On Glucosylation Modification Process And Functional Properties Of Tea Residue Protein, Yang Xu, Ren Zhen

Food and Machinery

Tea residue protein was modified by wet glucosylation. The optimum modification process of tea residue protein was determined by single factor and response surface design with indicators, including the degree of graft and browning index. Effects of modification on functional properties of protein were analyzed. The results indicated that glucose was the optimal glycosyl donor. When glucosylation reaction was carried out with the ratio of 1∶1 (protein to glucose) at 83.68 ℃ and pH 10.60, the degree of graft was (32.89±0.53)%. By this processing, the increases in solubility, emulsifying capacity and stability, foaming capacity and stability of tea residue protein …

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Optimization On Separation And Purification Process Of Esculetin From Viola Tianshanica Maxim By Macroporous Resin, Zhao Lijuan, Li Qian, Li Chenyang, Xu Fang, Zhao Jun May 2019

Optimization On Separation And Purification Process Of Esculetin From Viola Tianshanica Maxim By Macroporous Resin, Zhao Lijuan, Li Qian, Li Chenyang, Xu Fang, Zhao Jun

Food and Machinery

The resin suitable for the purification of esculetin from Viola tianshanica Maxim was selected from eight macroporous resins by static adsorption and desorption experiments, and its kinetics and thermodynamics behavior on compound was studied. The result indicated that HPD500 was the optimum material for the adsorption of esculetin. The adsorption dynamic behavior was well described by the pseudo-second-order kinetics equation. The adsorption isotherm data from the thermodynamics behavior were fitted better with Freundlich equation. The thermodynamic parameters were found to be ΔH<0, ΔS<0, and ΔG<0 respectively, so this adsorbing process was a spontaneous exothermic process. The optimal purification conditions of HPD500 on esculetin were as follows: loading concentration 2.593 5 mg/mL, maximum loading adsorption capacity 7.780 5 mg/g resin, adsorption rate 2.0 mL/min, 7 BV deimpurity water, 7 BV 50% ethanol elution, elution rate 2.0 mL/min. Under these conditions, the purity of esculetin was greater than 37% and the recovery rate was greater than 93.0%.

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Effect Of Salt On Quality Of Low-Salt Chicken Breast Batters Added With Seaweed, Huang Qun, Wang Xixi, Song Hongbo, Xu Zhengjin, Fu Lingyun, An Fengping May 2019

Effect Of Salt On Quality Of Low-Salt Chicken Breast Batters Added With Seaweed, Huang Qun, Wang Xixi, Song Hongbo, Xu Zhengjin, Fu Lingyun, An Fengping

Food and Machinery

In order to explore the effect of salt on the quality of chicken breast meat mince with seaweed powder (Eucheuma spinosum), the effect of different salt amount on such factors as pH value, color, emulsification stability, solubility of salt-soluble protein, cooking loss, freeze-thaw loss, texture, water holding capacity, relaxation time T2 and microstructure of chicken breast batters was investigated. It's revealed in the result that pH value, L* and W values decreased significantly with the increase of salt content, a* value increased followed by decreased reaching the maximum value at 1.5% NaCl. Addition of salt could significantly …

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