Progress In The Research On The Lipid-Lowering Activity Of Polysacchairdes From Kelp,
2020
College of Life Science, Jiangxi Normal University of Science and Technology, Nanchang,Jiangxi 330013 , China
Progress In The Research On The Lipid-Lowering Activity Of Polysacchairdes From Kelp, Zheng Juan-Xia, Chen Wen-Ning, Yue Jin-Ling, Yang Li, Wang Cheng-Wei
Food and Machinery
It has been found that polysaccharides from kelp have many physiological activities such as lowering blood lipid, preventing radiation and anti-aging, and it isapplied to food, medicine and animal husbandry. The research progress of kelp polysaccharide on
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning,
2020
College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070 , China
The Calculation Methods Of Goat Trunk’S Segmentation Trajectory Based On Machine Vision And Machine Learning, Li Zhen-Qiang, Wang Shu-Cai, Zhao Shi-Da, Wang Yu-Quan
Food and Machinery
An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves,
2020
School of Mechanical Engineering, Hefei University of Technology, Hefei, Anhui 230009 , China
Comparison Of Bean Sieving Effects Caused By Different Hole Shapes And Optimization Of Cylinder Sieves, Song Shou-Xu, Luo Run-Dong, Zhang Fan, Yao Zun-You
Food and Machinery
Formula for calculating the area of the sieve openings by took soybeans as the object was derived, and sieving effects of cylinder sieves with different types of holes were also compared. It is concluded that the cylinder sieve with square sieve pores has
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid,
2020
College of Food Engineering, Anhui Science and Technology University, Fengyang, Anhui 233100 , China
Strain Screening Of Pantothenate Synthetase And Catalysis To Produce D-Pantothenic Acid, Ma Yu-Yu, Song Wei, Feng Xiao-Na, Liu Jia, Qian Yuan-Yuan
Food and Machinery
In this study, 11 source PS enzyme genes were cloned and expressed in Escherichia coli BL21 (DE3), and the successful strain was constructed for enzymatic property study with simultaneous fermentation and transformation experiment on the fermentati
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms,
2020
Denuo Product Testing Service Co., Ltd., Shanghai 200436 , China
Determination Of 16 Elements In Canned Food Paste For Infant By Microwave Digestion Coupled With Icp-Oes/Icp-Ms, Li Meng-Jie
Food and Machinery
Sixteen elements (K, Na, Ca, P, Mg, Fe, Cu, Mn, Zn, Al, Cr, Ni, As, Cd, Hg and Pb) in canned food paste for infant were determined by ICP-OES/ ICP-MS after microwave digestion. Under the optimized conditions, the calibration curves for 16 elements were wi
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain,
2020
Department of Food Science, Foshan Polytechnic, Foshan, Guangdong 528137 , China ；GuangdongProvincial Food Safety Testing and Traceability Technology Application Public Training Center, Foshan,Guangdong 528137 , China
Detection Of Aflatoxin B1 In Edible Oil By Electrochemical Sensor Based On Sno2/Sic Hollow Sphere Nano Chain, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Sun Yuan-Ming
Food and Machinery
SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur.,
2020
Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005 , China ；Guizhou Engineering Research Center for Fruit Processing, Guiyang, Guizhou 550005 , China
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Food and Machinery
To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry,
2020
College of Food Science 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 ；Hunan Provincial Engineerin
Effect Of Raw Material Ratio On Quality Of Rice Sour Soup And Optimization Of Preparation Technology Of Rice Slurry, Wang Rong, Zhao Liang-Zhong, Xie Chun-Ping, Ou Hong-Yan
Food and Machinery
The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and
Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables,
2020
College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266042 , China
Research Progress On The New Freeze-Drying Technology Of Fruits And Vegetables, Wang Xin-Ke, Yang Xi-Hong, Wu Fan, Xie Jing-Wen, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor,
2020
State Key Laboratory of Food Science and Technology, School of Life Science and Food Engineering, Nanchang University, Nanchang, Jiangxi 330047 , China
Effects Of Weissella Cibaria Ncu034005 And Leuconostoc Citreumncu027003 On Paocai Metabolites And Flavor, Xu Ya-Zhou, Xiong Tao, Xie Shu-Hu, Xiao Yang-Sheng, Liu Zhang-Gen
Food and Machinery
The raw materials of Paocai after sterilization were inoculated with Weissella cibaria NCU034005 and Leuconostoc citreum NCU027003, and fermented for 7 days at room temperature. The volatile and non-volatile substances (glucose, organic acids, amino acids, etc.), pH, and odor activity value in the Paocai liquid were detected during the fermentation. The results showed that the pH value of Paocai inoculated with W. cibaria NCU034005 and L. citreum NCU027003 dropped to varying degrees, and two strains of lactic acid bacteria have different metabolic capacity for carbohydrates, organic acids and amino acids. Principal component analysis (PCA) showed that metabolites and flavors in …
Cloning,Expression And Purification Of Β-Conglycin Inα-Subunit Core Region,
2020
College of Food Science & Engineering, Northwest A & F University, Yangling, Shannxi 712100 , China
Cloning,Expression And Purification Of Β-Conglycin Inα-Subunit Core Region, Li Yao-Xi, Yuan Yan-Qiu, Ju Qian, Gao Meng-Nan, Zhou Shu-Yi, Hu Ya-Yun, Luan Guang-Zhong
Food and Machinery
The full-length cDNA of the soybean seeds was obtained by RT-PCR, and amplified by self-designed primers to obtain the target gene αc, The target gene was linked to the vector to construct a recombinant cloning vector pGEM-αc, which was identified by double digestion with XhoⅠ/EcoRⅠ and ligated with vector pET-28a to construct a recombinant plasmid pET-28a-αc. After correctly transferred into competent cells E.coli BL21 (DE3), the recombinant protein of α-subunit core region was expressed by inducing with the OD600 nm value 0.8, isopropylthiogalactoside (IPTG) 0.2 mmol/L at 37 ℃ for 9 h, and …
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Study On Antioxidant Peptides From Bean Dregs Fermented Bysolid Neurospora Crassa, Wei Chang-Hao, Deng Ze-Yuan, Fan Ya-Wei, Zou Xin-Hua, Li Jing, Li Hong-Yan
Food and Machinery
Neurospora crassa was used to ferment the bean dreg, and the fermentation was operated under the optimal conditions for protease production. The peptide, total phenol, total flavonoid and the antioxidant capacity of soybean dregs at different fermentation time were measured. Experiments results showed that the contents of peptide, total phenol and total flavone of soybean dregs increased with the progress of fermentation, as well as the antioxidant capacity. The maximum contents of total phenol (2.513±0.032) mg/g and total flavone (0.787±0.052) mg/g were detected at 60 h after fermentation; after fermentation for 84 h, the peptide reached (75.602±3.599) mg/g, and the …
Rheological Properties Of Starch Ferulic Acid Polymer Preparedby Twin-Screw Extrusion Technology,
2020
Zhengzhou University of Technology, Zhengzhou, Henan 450044 , China
Rheological Properties Of Starch Ferulic Acid Polymer Preparedby Twin-Screw Extrusion Technology, Nie Hui, Li Yu-Ling, Wang Hai-Yan
Food and Machinery
The starch ferulic acid polymer were prepared by twin-screw extrusion technology, and changes of were studied, including the rheological properties, shear thinning and thixotropy. The results showed that after gelatinization of starch ferulic acid polymer, the paste conformed to the power function Ostwald de Waele model, showing the characteristics of pseudoplastic fluid. With the apparent viscosity increased with increasing of fluidity, the paste obeyed the shear thinning. The thixotropy increased with the increase of sample concentration.
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L.,
2020
College of Food and Engineering, Jiangxi Agricultural University, Nanchang, Jiangxi 330045 , China ；Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Nanchang, Jiangxi 330045 , China
Study On Physicochemical Properties Of The Starch Fiom Dioscorea Alata L., He Hai-Xia, Li Dong-Ming, Wu Ying-Ying, Li Qiao-Mei, Xiao Jian-Hui, Tu Jin
Food and Machinery
Alkaline process was used to extract the starch from Dioscorea alata L., and the composition, transparency, freeze-thaw stability, settling property, water holding capacity, solubility, swelling, gelatinization and viscosity characteristics of the extracted starch were analyzed. The results showed that the content of amylose in legume Dioscorea alata L. was 27.05%. Compared with the starch from wheat, mung bean, and potato, the transparency, settling ability, water retention, and thermal stability of legume potatoes were found best. However, the freeze-thaw stability was poor, and it was difficult to gelatinize. The dissolving power and swelling power of the starch from legume potato increased …
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition,
2020
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088 ,China ；Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang,Guangdong 524088 , China ；Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang, Guangdong 524088 , China
Effect Of Cacl2 On Water Holding Capacity And Microstructure Of Tilapia Myosin Gel Under The Low Salt Condition, Feng Rui, Hong Peng-Zhi, Yang Ping, Zhou Chun-Xia
Food and Machinery
Myosin was extracted from tilapia (Oreochromis niloti-cus) and the heat-induced gel was prepared, and the effect of CaCl2 addition on the water holding capacity, microstructure and chemical interactions of myosin gel was investigated under different salt conditions (1,50,150,600 mmol/L NaCl). The effects and mechanisms of Ca2+on thermal gel properties of myosin were determined under the low salt conditions. Experimental results showed that under the conditions of low salt concentration (1~150 mmol/L NaCl), there were weak opaque gels due to a rapid aggregation of myosin filaments during heating. These myosin gels exhibited a cross-linked network with coarse cross-linked …
Nti-Inflammatory Effect And Mechanism Of Major Components In Tetrastigma Hemsleyanum Diels Et Gilg,
2020
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047 , China
Nti-Inflammatory Effect And Mechanism Of Major Components In Tetrastigma Hemsleyanum Diels Et Gilg, Xing Qian, Zheng Liu-Feng, Gan Ting, Xiao Ting, Deng Ze-Yuan, Liu Xiao-Ru
Food and Machinery
The study aims to screen potential anti-inflammatory phytochemicals and explore its mechanism from Tetrastigma hemsleyanum Diels et Gilg based on their molecular docking with Keap1 protein and low-grade inflammatory model of vascular endothelial cells, and further analyzes the effects of active ingredients on the gene and protein expression of pro-inflammatory factors. Results showed that kaempferol-3-O-rutinoside, isoquercitrin, and rutin in root and 5-caffeoylquinic acid, vitexin, and orientin in leaf had significant interactions with Keap1 protein, all of which occurred in the binding cavity of Keap1 with Nrf2 protein, possibly leading to the dissociation of Nrf2 and activation. All of these six …
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains,
2020
Hunan Agricultural University, Changsha, Hunan 410128 , China
Studies On Gelatinization Properties Of Extruded Rice With Coarse Grains, Li Zhao-Zhao, Wu Wei-Guo, Liao Ru-Yan, He Biao
Food and Machinery
In this study, extruded reconstituted rice was prepared by using extrusion processing technology, using aging early indica rice flour as the main raw material, with coarse grains such as buckwheat, barley, quinoa, chickpea, oat bran . The RVA rapid viscosity analyzer was used as the research Means to explore the effects of different coarse grains, and their different additions (0%, 5%, 10%, 15%, 20%, 25%) on the gelatinization characteristics of recombinant rice. The results showed that when the amount of oat bran added was greater than 15%, the oat bran and quinoa and barley could significantly increase the peak viscosity …
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development,
2020
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319 , China
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development, Li Hong-Liang, Li Dan, Zhang Chao, Zhang Dong-Jie
Food and Machinery
In order to determine the change rule of polysaccharides content in fresh rice grains at different mature stages, the polysaccharides were extracted from fresh rice grains at different mature stages by ultrasonic-microwave synergistic extraction method. The composition of polysaccharides was analyzed by HPLC, and the antioxidant activity of polysaccharides was determined by antioxidant test in vitro. The results showed that the content of polysaccharides in fresh rice was the highest at the stage of late milk, up to 46.89 mg/g. Mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose and fucose were the main components of polysaccharides at this …
Screening And Identification Of Biogenic Amine Degrading Strains,
2020
School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
Screening And Identification Of Biogenic Amine Degrading Strains, Du Xue, You Yan-Feng
Food and Machinery
Strains with biodegradability of biogenic amines were screened from lactic acid bacteria strains from different sources preserved in the laboratory, and their growth ability at different salt concentrations and pH values were determined. The results showed that three strains with the capability of degrading biogenic amines were screened out. Based on 16S rDNA sequence analysis, strain HM22 was identified as Lactobacillus fermentum, strain HM24 as Lactobacillus plantarum, and strain YF10042 as Enterococcus faecalis. Among them, Lactobacillus plantarum HM24 has the best degradation ability. The degradation rates of tryptamine, phenethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine are …
Study On The Preparation Of Tetracyline Magnetic Molecularly Imprinted Biochar Microspheres Based On Pickering Emulsion Polymerization,
2020
College of Food Science and Engineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353 , China
Study On The Preparation Of Tetracyline Magnetic Molecularly Imprinted Biochar Microspheres Based On Pickering Emulsion Polymerization, Ma Zhen-Zhen, He Jin-Xing, Zhao Tao, Zhao Xiao-Lei
Food and Machinery
In this study, magnetic molecularly imprinted biochar microspheres for specific adsorption of tetracylines (TCs) were prepared by Pickering emulsion polymerization using tetracyline (TC) as template and Fe3O4 and biochar as co-stabilizers. The adsorption properties of the imprinted microspheres for TC were studied by adsorption kinetics test, adsorption isothermal test, and selectivity adsorption test, exhibiting the excellent specific adsorption for TC with imprinting factor of 3.97. Further more, the imprinted materials were used as adsorbents for extraction and purification of TCs in real samples, and the content of TCs were detected through high performance liquid chromatography (HPLC). Under …
