Response Surface Methodology For Optimization Of Extracting Polysaccharide From Polygala Tenuifolia Willd. And Antioxidant Evaluation,
2016
College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
Response Surface Methodology For Optimization Of Extracting Polysaccharide From Polygala Tenuifolia Willd. And Antioxidant Evaluation, Jing Yongshuai, Wu Lanfang, Wang Qian, Zheng Yuguang, Yan Yuping, Jiang Aimin
Food and Machinery
The optimum condition of ultrasonic extraction of Polygala tenuifolia Willd. Polysaccharide (PTP) was investigated. The results showed, the optimum condition was ultrasonic extraction time 30 min, ultrasonic extraction, temperature 67 ℃, ratio of water to raw material 10∶1（mL/g）, and extraction 2 times, the yield of polysaccharide was（5.87±0.21）% (n=3). IR spectra predicted PTP had typical characteristic absorption peaks which were neutral polysaccharide and free from urinic acid. In vitro antioxidant activities showed PTP had effects on DPPH radical and hydroxyl radical.The IC50 of it against DPPH radical and hydroxyl radical was 0.83 mg/mL, 1.29 mg/mL.
Preparation And Process Optimization Of Hot-Air Drying Instant Wonton,
2016
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Preparation And Process Optimization Of Hot-Air Drying Instant Wonton, Huang Min, Dong Qingliang, Zheng Jianxian
Food and Machinery
Instant wonton was prepared from wheat flour by hot-air drying on the basis of optimization by single factor on the dough recipe. And the orthogonal method was used to investigate the influence of monoglycerides, sucrose ester and composite phosphate on the rehydration rate, cooking lose rate and sensory evaluation. Meanwhile, response surface method was applied to optimize the steamed time, drying time and rehydration time in response to sensory evaluation. The results showed that the optimal dough recipe of instant wonton was: water of 42%, salt of 1%, wheat gluten of 9%; The optimal ratio of composite additives was: monoglycerides …
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction,
2016
China Tobacco Guangxi Industrial Co., Ltd., Nanning, Guangxi 530001, China
Improving Quality Of Tobacco Sheets By Enzymolysis And Maillard Reaction, Long Zhangde, Zhang Peng, Xue Yun, Yu Jingyang, Huang Dongye, Wei Kang, Zhang Xiaoming, Li Zhihua
Food and Machinery
The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis. Commercial sheet used as the control, sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke. The results demonstrated that compared with the control, many good aroma components increased in the treatment group, such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%. Some unfavorable components in smoke decreased, 4-Vinylguaiaco1 was decreased 100%. In the treatment group, sensory evaluation score was also significantly improved, aroma abundant and harmony,baking aroma richer, …
Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt,
2016
College of Life Science and Enviroment, Hengyang Normal University, Hengyang, Hunan 421008, China
Studies On Development And Free Radical Scavenging Activity Of Grain Yogurt, Chen Xiaohua, Li Jianzhou, Wang Dongping
Food and Machinery
According to the principle of dynamic balance of plant and animal protein nutrition, the new grain yogurt was fermented by the black sesame, black bean and corn, and free radical scavenging activities of grain yogurt were detected by the method of scavenging activities of α, α-diphenyl-β-picrylhydrazyl (DPPH) radicals and hydroxyl radicals, which commercial yogurt and unfermented grain juice were used to be compared groups. The results showed that the optimum manufacturing process of the grain yogurt was 10 mL/100 mL black sesame juice, 13.3 mL/100 mL black bean juice, 13.3 mL/100 mL corn juice, 7.9 g/100 mL milk powder, 5 …
Optimization Of Oil Extraction From Antarctic Krill Shell,
2016
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Optimization Of Oil Extraction From Antarctic Krill Shell, Xu Yang, Jiang Qixing, Liu Fujun, Xu Yanshun, Li Jingru, Zhang Qingxiang, Xia Wenshui
Food and Machinery
The extraction of oil from Antarctickrill shell by organic solvent was studied in this paper.The effect of drying methods on krill oil qualities (Content of astaxanthin and acid value) were studied. In addition, the yield of oil, phospholipids, and astaxanthinwere compared while different extrantsolvents were used. Oil extracted from raw material processed by Freeze-drying hadthe highest astaxanthin content and the lowest acid value which made this method the best choice. When 95% ethanol was used, there were the highest yeild of krill oil, phospholipid and astaxanthin.With orthogonal experiment, the influence of material particle size, extraction temperature, extraction time, solid/liquid ratio …
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides,
2016
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Research Progress In Immune Regulation Of Food-Derived Bioactive Peptides, Chen Yuehua, Cheng Yunhui, Xu Zhou, Wen Li
Food and Machinery
Food derived bioactive peptides are a series of specific functional hydrolysates of food proteins with relatively small molecular weight, containing deferent number of amino acid residues. And food-derived immunoactive peptides are those bioactive ones that play important roles on antibacterial, anti-inflammatory, and immunoregulation. Thus it is significant to investigate them because of their wide distribution and high bioactivities. The recent research status and the immune functions of immunopeptides are summarized. Moreover, some methods of producing immunoactive peptides were also introduced. Finally it is prospected that the research tendency of the immunoregulatory mechanism of immune peptides and their advanced utilization.
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss,
2016
Institute of Food Biotechnology, South China Agricultural University, Guangzhou, Guangdong 510640, China; Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
Peogress On Regulation Of Carotenoid Biosythesis By External Factorss, Yin Lin, Lin Junfang, Ye Zhiwei, Guo Liqiong, Jian Jinhui
Food and Machinery
In recent years, the carotenoids in nature are widely used in food, medicine, nutrition and health care industries due to the good biological activity and physiological function. And in order to meet the needs of human beings, the more and more studies on the regulation of carotenoid biosynthesis are emerging. In this paper, the effects of light, temperature and elicitor on the biosynthesis of carotenoids are reviewed, which is hoped that the production of carotenoids can be improved by external regulation in the production process.
Progress On Effects Of Different Additives On Gelatin Modification,
2016
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Progress On Effects Of Different Additives On Gelatin Modification, Kang Shasha, Xin Ying, Chen Fusheng
Food and Machinery
Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO4, CaCl2 and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.
Progress On Application Of Ultrasound Treatment Technology In Meat Industry,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Progress On Application Of Ultrasound Treatment Technology In Meat Industry, Lei Chen, Xia Yanbin, Che Zaiquan, Ren Mei
Food and Machinery
In this paper summarizes the application of ultrasound technology in meat industry, for example the effect of ultrasound to meat quality and the influence of ultrasound to the processing. In addition, also discussed the disadvantages of ultrasound and the application prospect of ultrasound technology in meat industry.
Study On Oxidation Degradation Products Of Linoleic Acid,
2016
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Oxidation Degradation Products Of Linoleic Acid, Wang Jianhui, Wang Xiu, Chen Qi, Wang Faxiang, Li Xianghong, Yu Jian, Liu Yongle
Food and Machinery
GC—MS was applied to identify the acceleration of oxidative products formed from linoleic acid stored at 60 ℃. Both volatile and non-volatile oxidates were focus on in the present study. The results showed that the oxidative products formed in the primary oxidation stage were continuously oxidized into volatiles (such as aldehydes, ketones, alcohols, furan, etc.) during the course of accelerated oxidation. The relative contents of Hexanal, (E)-2-Heptena, (E)-2-Nonena, (E)-3-Nonene-2-one, 2-pentyl Furan changed obviously before 12 h and they could be used as evaluation indices of the primary autoxidation of linoleic acid. However, the relative contents of (E, E)-2, 4-Nonadienal, (E, …
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Antioxidant And Anti-Aging Analysis Of Blueberry Wine In C.Elegans, Wei Tao, Zeng Min, Li Ke, Wang Yuanliang
Food and Machinery
In order to determine the concentration of essential substances and functional properties of blueberry wine, antioxidant activity and anti-apoptosis of blueberry wine were analyzed with Caenorhabditis elegans (C. elegans) by feeding different kinds of blueberry wines. Based on blueberry wine, six feeding groups with different proanthocyanidin (PC) concentration and 14% alcohol were set. In same way, another seven feeding groups with different alcohol concentration and 3 mg/mL PC were also set. And the control group C. elegans only fed with E. coli OP50. All results were defined by testing the activity of antioxidant enzyme and apoptosis in C. elegans. It …
Design Of A New-Type Continuous Stack-Up Juice Press And Proof On Experimental Machine,
2016
Engineering College, China Agricultural University, Beijing 100083, China; School of Materials and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Design Of A New-Type Continuous Stack-Up Juice Press And Proof On Experimental Machine, Ma Songbai, Zhang Shaoying, Wang Jing
Food and Machinery
Based on the analysis on demands of fruit-vegetable juice processing, and advantages and disadvantages of some typical industrial press machines, the technical solution of a new-type continuous stack-up juice press was presented. The mechanical structure and working principle of the juice press were illustrated in details. Besides that, based on the basic filter-press unit, an experimental machine was created to proof this technological solution. And then experiments with pressing Ralls apples juice were done in the experimental machine. The experimental results show that when the driving motor rotates around 600 r/min, the juice yield rate is 81.16%, and the average …
Optimization Design Of Heat Exchanger For Plate Type Heat Exchanger,
2016
Mechanical and Electrical Engineering Institute, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Optimization Design Of Heat Exchanger For Plate Type Heat Exchanger, Zhang Yu, Xie Jiefei
Food and Machinery
Based on the previous research of small batch of grain drying process, exchange the batch type recirculating grain dryer tube for heat exchanger with plate heat exchanger, with easier access to 100 DEG C high temperature steam instead of 800 DEG C flue gas, at the same time, plate heat exchanger can also adopt a more efficient material. Finally, using the matlab optimization toolbox for plate heat exchanger model optimization, under the guarantee for thermal efficiency unchanged, the size of the heat exchanger was optimized. Research has shown that after improvement is higher than before the heat exchanger in heat …
Effects Of Ethanol Vapor Treatments On Related-Senescence Physiological Indexes Of Postharvest Snap Bean During Storage,
2016
College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Effects Of Ethanol Vapor Treatments On Related-Senescence Physiological Indexes Of Postharvest Snap Bean During Storage, Guo Yu, Jiang Yufu, Zhong Jia, Wang Dongxue, Wang Qiang, Jin Yazhong, Wang Ying
Food and Machinery
To investigate the physiological mechanism of exogenous ethanol vapor regulation of senescence of postharvest snap bean, the effects of related-senescence physiological indexes of postharvest snap bean applied ethanol (1.5 mL/kg and 3 mL/kg) vapor was studied with a snap bean (Phaseolus vulgaris L. var.chinensisHort.) cultivar WuChang snap bean, with the treatment of clear water vapor as control, and treated materials were stored at room temperature (23 ℃±1 ℃). The results showed that exogenous ethanol vapor significantly reduced the activity of LOX and PPO in snap bean during the storage, and postponed the increase of MDA content. Furthermore, ethanol vapor delayed …
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates,
2016
Changshu Institute of Technology, Suzhou, Jiangsu 215500, China; China University of Mining & Technology, Xuzhou, Jiangsu 221000, China
Preparation And Structure Characterization Of Whitmania Pigra Polypeptide-Zinc Chelates, Zeng Qingrui, Qian Wenju, Wang Mengfan, Zhou Yu, Chen Yuanyuan, Han Yaoping
Food and Machinery
Peptides were prepared form enzymatic hydrolysis of whitmania pigra protein by composite enzyme(papain and flavorzyme) and then made to react with zinc sulfate heptahydrate under certain conditions to produce polypeptide-zinc chelates that qualitative analysis by sodium sulfide method . The structure of polypeptide-zinc chelates was preliminary research by UV, IR, Fluorescence, X diffraction analysis technology to polypeptide and polypeptide-zinc chelates. The results show that the pH of the reaction system,the mass ratio of polypeptide and zinc,the concentration of whitmania pigra polypeptide have a great influence on the reaction of whitmania pigra peptides and zinc sulfate heptahydrate; By comparing analysis the …
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle,
2016
College of Food Engineering, Ludong University, Yantai, Shandong 264025, China
Nutrition Evaluation And Solubility Analysis Of Hydrolysate From Urechis Unicinctus Body Wall Muscle, Liu Haimei, Wang Miaomiao, Zhao Qin
Food and Machinery
Nutrition and solubility were evaluated by assaying amino acids composition, AAS, EAAI, NSI and TCA-NSI of hydrolysate from Urechis unicinctus body wall muscle. The results showed that there were all of 18 types of amino acids, and umami amino acids were rich. In umami amino acids, the highest was Glu, 218.263 mg/100 mL, followed by Gly and Ala, third for Asp. Hydrolysate had strong delicious taste and it was a good seafood seasoning base. AAS of EAA was at range of 96～141, and EAAI was 86.50. They showed that EAA was rich and hydrolysate had a high nutritional value. When …
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation,
2016
Department of Biology and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
Hybrid Neural Network Based On Software Measurement For Dm423 Biomass During Batch Cultivation, Zeng Xiangyan, Zhao Liangzhong, Li Bing, Li Lin
Food and Machinery
The biomass concentration estimated by the static feedforward multiplayer neural network of 5-5-1 topology and hybrid neural network - microbe growth model with five inputs of culture time, temperature, pH and dissolved oxygen and glucose concentration. The result showed that the static feedforward multiplayer neural network mean squared error (MSE) of testing samples 1.73×10-3. And hybrid neural network - microbe growth model offered a much better generalization accuracy than that of single neural network model, with MSE of testing samples of 0.25×10-3, it was found that there was some deviation between estimated biomass and actual values …
Study On Functional Properties Of Camelina Sativa Gum,
2016
College of Food Science & Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China
Study On Functional Properties Of Camelina Sativa Gum, Li Zezhen, Chen Min
Food and Machinery
The viscosity, foaming properties, emulsifying capabilitiy and synergetic action of Camelina sativa gum were studied by comparison to other gums. The results showed Camelina sativa gum solution in low concentration exhibited high apparent viscosity and good emulsifying and foaming properties. The viscosity of the compound gum increased sharply and the optimum ratio was 5∶5 of Camelina sativa gum to xanthan gum, and 9∶1 of Camelina sativa gum to guar gum. Camelina sativa gum improved the shear resistance and it could be well co-opperated with other gums. Meanwhile, the additive Camelina sativa gum had good properties.
Apreliminary Inquiry Into Causes Of Dark Spots In Egg Shell,
2016
College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
Apreliminary Inquiry Into Causes Of Dark Spots In Egg Shell, Zhang Mingrong, Ye Jinsong, Li Xinyang, Zhang Zili, Han Jingjing, Wang Yuhan
Food and Machinery
In order to preliminarily explore the causes of eggshell dark spots, the thickness, hardness, moisture and protein content of calcareous hard eggshell, and the thickness and protein content of shell membrane were measured in the normal eggshell and dark spots portion as well as no spots portion of dark spots eggshell, and the ultra structure was also studied results: The hardness of calcareous hard eggshell of dark spots eggshell was minimum, and its water content was maximum, which were highly significant (P<0.01) compared with other groups; However, there with no difference between spots group and the normal group. The thickness of calcareous hard shell was similar among the three groups, while that of shell membrane was highly significant (P < 0.05). In addition, protein content of calcareous hard shell of three groups had no significant difference (P > 0.05), while that of shell membrane of dark spots egg was much lower than the normal egg (P < 0.01). The result of scanning electron microscope showed that both the calcareous hard shell and shell membrane of dark spots group had more significant loose texture and porosity features than other groups. In conclusion, the formation of dark spots was mainly due to that the shell membrane under eggshell dark spots was thin with large mesh, resulting in moisture of the egg permeated through the shell membrane into the calcareous hard shell easily, and then the moisture was absorbed by calcareous hard shell, resulting in the formation of dark spots gradually.
Study On Enhancing Antibacteial Activity Of Lactobacillus Plantarum Fmb10 Through Composite Mutagenesis,
2016
School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, Fujian 363000, China
Study On Enhancing Antibacteial Activity Of Lactobacillus Plantarum Fmb10 Through Composite Mutagenesis, Chen Yunyun, Lu Zhaoxin, Dang Lijuan, Gao Yuqi
Food and Machinery
Induced mutation of Lactobacillus plantarum fmb10 divided from pineapple was performed by Co60γ, low-energy N+ beam irradiation, DES, EMS and composite mutagenesis, respectively, to enhance the antibacterial activity. The results showed that Lactobacillus plantarum fmb10 was sensitive to low-energy N+ beam and EMS irradiation, and a high-activity strain fmb10-Z with stable inheritance and forward mutation was obtained after the treatment of EMS-low-energy N+ beam composite mutagenesis. The bacteriostatic diameter against E.coli was increased by 23%, and the antibacterial activity of the mutant fmb10-Z was increased 1.5 times compared with original strain.
