The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic,
2019
University of Arkansas, Fayetteville
The Physicochemical Properties Of Soy Protein Hydrolysate And Its Formulation And Stability With Encapsulated Probiotic, John Stricklin Edwards
Graduate Theses and Dissertations
Soy protein isolate (SPI) and probiotics can serve as a functional ingredient and beneficial supplement, respectively, to food formulations, but few studies focus on the compatibility of these two ingredients. The objective of this study was to prepare soy protein isolate (SPI) from defatted soybean flour and identify an optimal hydrolysis protocol to create soy protein hydrolysates (SPH) with improved solubility and functional properties and achieve an optimum encapsulation technique for probiotics and to determine the in vitro viability of encapsulated probiotic cells with SPH in a gastrointestinal environment. The SPI was prepared using an alkaline extraction procedure for solubility …
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review,
2019
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510610, China; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Academy of Agricultural Sciences, Guang
Regulation Mechanism Of Glucose Homeostasis By Dietary Polyphenols: A Review, Wang Chen, Long Xiaoshan, Zou Yuxiao, Li Qian, Hu Tenggen, Li Erna, Shen Weizhi, Liu Fan
Food and Machinery
It is widely accepted that glucose homeostasis is of great importance for vital activity. Dietary polyphenols take part in the regulation of glucose homeostasis through inhibiting activities of digestive enzymes for carbohydrates and glucose transporting, improving insulin resistance, etc. This paper reviewed the compounds and distribution of dietary polyphenols, and their glucose homeostasis regulation activities and correlated mechanism. And also provide outlook for the future research highlights of dietary polyphenols.
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber,
2019
School of Food Science and Technology, South China University of Technology, Guangzhou, Guangdong 510640, China
Effect Of Dry Heat Treatment On Emulsifying Properties Of Insoluble Soybean Fiber, Zhao Xiujie, Huang Lihua, Luo Huainan, Cai Yongjian, Zhao Mouming, Zhao Qiangzhong
Food and Machinery
Different treatments of alkali (AK), heating alkali (HA), alkali heating (AH), and alkali twin-screw extrusion (AT) were employed to prepare insoluble soybean fiber (ISF) from defatted okara. The effect of dry heat treatment on the emulsifying properties of ISF was studied by the O/W emulsions prepared by self-made ISF. The ζ-potential of ISF emulsions sorted by magnitude were AH-ISF＞AK-ISF＞AT-ISF＞HA-ISF, and the storage modulus (G′) were AT-ISF＞AH-ISF＞HA-ISF＞AK-ISF. Four kinds of emulsions all exhibited shear-thinning properties, and tanδ of the dry heat treated ISF emulsions were less than 1. During emulsion storage. AK-ISF was found to have the largest increasing ranges in …
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake,
2019
State Key of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangnan University Fulinmen Baking Research Institute, Wuxi, Jiangsu 214122, China; Zhangjiagang Fortunebakery Co., Ltd., Suzhou, Jiangsu 215600, China
Effect Of Different Emulsifiers And Bubble-Retaining Type Liquid Shortening On Batter And Baking Characteristics Of Sponge Cake, Zou Qibo, Wang Jiabao, Chen Cheng, Liang Liting, Cao Weichao, Chen Junmin, Huang Weining, Akihiro Ogawa
Food and Machinery
The effects of monoglyceride emulsifier and sucrose ester emulsifier combined with bubble-retaining type liquid shortening on batter and baking characteristics of sponge cake were studied. The results showed that compared with the cake containing only the monoglyceride type emulsifier, the density of the batter containing the sucrose ester type emulsifier combined with the bubble-retaining type liquid shortening decreased, the viscosity and surface tension of cake batter increased, and stability of cake batter was improved. The cake specific volume was 4.01 mL/g, compared with the cake containing only the monoglyceride type emulsifier, the specific volume of the sponge cake containing the …
Texture And Rheological Properties Of Compourd System Of Tara Gum And Xanthan Gum,
2019
Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Texture And Rheological Properties Of Compourd System Of Tara Gum And Xanthan Gum, Niu Haijia, Liu Aiguo, Liu Lizeng, Gao Xiaoxiayue, Wang Pengcheng, Qiang Feng
Food and Machinery
The TG and XTG with a total concentration of 1% were compounded according to different quality ratios. Then the gel properties and rheological properties of the compound system were determined by the texture analyzer and the rheometer, and flow curves were analyzed by using Carreau model. the forming mechanism of compound system network was analyzed by scanning electron microscopy(SEM). The texture analysis indicated that the maximum gel strength was obtained when TG/XTG quality ratio was 6∶4, Moreover, there was the maximum G’ in frequency scanning and temperature scanning. As a result, the best compound quality ratio between TG and XTG …
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase,
2019
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Investigation On The Characteristics Of The Activity Of Potato Lipid Acyl Hydrolase, Wu Qiaoyu, Xu Shannan, Weng Qin, Yang Danlu, Gong Shengxiang, Zhang Wei, Wu Jinhong, Wang Zhengwu
Food and Machinery
In this paper, the Patatin protein was extracted from potato fruit juice, and the enzymatic properties of Patatin protein as ester acyl hydrolase were studied using p-nitrophenyl acetate as the substrate. The results showed that the lipid acyl hydrolase had the highest activity at 37 ℃, and had thermal stability at 40～50 ℃. The enzyme was inactivated after treatment at 70 ℃ for 120 min. The optimal pH of lipid acyl hydrolase was 8.2. The lipase activity was activated by Fe2+, Fe3+ and Mg2+ , inhibited by K+ and Ca2+ . In addition, low …
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi,
2019
College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan, Hunan 411104, China
Physicochemical And Functional Properties Of Resistant Starch From Castanopsis Carlesi, Xie Tao, Tang Yalu, Liu Yanlan, Li Xiaowen, Liu Yongle, Yi Cuiping
Food and Machinery
Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, …
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis,
2019
Hunan Agricultural Products Processing Institute, Changsha, Hunan 410125, China; Innovation Team of Agricultural Product Quality and Safety Risk Assessment and Nutritional Function Evaluation, Changsha, Hunan 410125, China
Study On Nutritional Evaluation Of Rice Protein Based On Modified Ahp And Grey Correlation Analysis, Xiao Ke, Su Donglin, Li Zhijian, Shang Xuebo
Food and Machinery
The protein and amino acid composition of 24 rice samples from 8 late indica varieties in three production bases were determined. With FAO/WHO provisional pattern of amino acids as reference, a comprehensive evaluation model for rice protein was established by combining modified analytic hierarchy process (AHP) with grey correlation analysis, and the feasibility of the evaluation model in evaluating the nutritional value of protein was verified. The results showed that the quality of rice protein was significantly different among different bases and varieties (P<0.05). The correlation coefficient r of the weighted grey correlation method with PER and NPR was 0.959 (P=0.003) and 0.974 (P=0.001) respectively. The results demonstrate that the weighted grey correlation degree is highly correlated with biological indexes of protein quality, which can characterize the nutritional quality of rice protein scientifically and effectively.
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide,
2019
School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan 610039, China; Yibin Xihua University Research Institute, Yibin, Sichuan 644004, China
Study On Sensitivity Of Esterase From Chrysemys And Tupaiabelangeri To Some Organophosphorus And Carbamate Pesticide, Song Yanfei, Chen Xianggui, Xiang Juncheng, Wang Wei, Yin Pengfei, Yang Xiao
Food and Machinery
The esterase activity of Chrysemyswas determined by Ellman method, and the indole acetate was used as substrate to determine the esterase activity of Tupaiabelangeri. The optimum reaction conditions were determined by orthogonal array design.and the inhibition effects of several specific enzyme inhibitors were compared; The enzyme inhibition method was used to investigated the sensitivity of esterase form Chrysemyse and Tupaiabelangeri to organophosphorus and carbamate pesticides. The optimum conditions of esterase activity determination of Chrysemys were: incubation temperature 35 ℃, incubation time 15 min, buffer pH 7.5; The optimum conditions of esterase activity determination of Tupaiabelangeri were: incubation temperature 25 ℃, …
Determination Of Polycyclic Aromatic Hydrocarbons By Mspe-Hplc-Uv-Based On Covalent Organic Frameworks,
2019
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350000, China
Determination Of Polycyclic Aromatic Hydrocarbons By Mspe-Hplc-Uv-Based On Covalent Organic Frameworks, Hu Biqing, Ye Jia, Li Qianlian, Pang Jie, Yan Zhiming
Food and Machinery
A novel magnetic covalent organic framework (Fe3O4@COF-SCU1) was prepared via a facile method, and was used for the magnetic solid phase extraction (MSPE) of eight polycyclic aromatic hydrocarbons (PAHs) from dahongpao tea soup, which were analyzed by high performance liquid chromatography-UV (HPLC-UV). Fe3O4@COF-SCU1 was characterized by electron scanning microscope, electron transmission microscope, X-ray diffraction, nitrogen isothermal adsorption and desorption, and Fourier transform infrared. In this experiment, the composition of Fe3O4@COF-SCU1, the adsorption and elution conditions of MSPE were systematically optimized, and the qualitative and quantitative analysis method of …
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms,
2019
Shanghai Bino Testing Service Co., Ltd., Shanghai 201114, China
Determination Of Anilazine In Tomatoes And Cucumbers By Lc-Ms/Ms, Chen Jingchun
Food and Machinery
Purified by solid phase extraction column, using C18 column as separation column and formic water-acetonitrile as flow phase for gradient elution, qualitative and quantitative analysis of characteristic ions of target compounds were detected by LC-MS/MS in MRM mode. Results, this method was in the linear range of 0.1～10.0 μg/mL, linear correlation coefficient of ＞0.999 0, the detection limit of the method was 0.01 mg/kg, and the quantitative limit was 0.03 mg/kg. At the spiking levels of 0.03, 0.10, and 0.50 mg/kg, the recovery rate of the method was 88.3%～95.0%, with RSD was 5.2%～8.8%. The method has the advantages of …
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm,
2019
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
Non-Destructive Identification Of The Storage Quality Of Paddy Using Nearinfrared Spectroscopy With Neighborhood Rough Set Algorithm, Yang Dong, Chang Qing, Yuan Jianghao, Cao Yang, Zhao Huiyi
Food and Machinery
In order to quickly and accurately detect the status of paddy during storage, the near infrared (NIR) technique was used to establish classification models for identifying the storage quality of paddy. The NIR data of 285 samples in the range of 1 000～1 800 nm were collected. Based on the measured fatty acid, the storage state of the sample was divided into three categories (good storage quality, moderate storage quality obviously tending to decline, and poor storage quality). The optimal 10 wavelengths were selected by neighborhood rough set (NRS) algorithm. The best classification model was established by the combination of …
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology,
2019
School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
Identification Of Staining In Cigarette Sources Based On Atr-Ftir Technology, Du He, Li Xiaobo, Ma Jun, Zheng Meiling, Shu Yunbo, Zhang Junsong
Food and Machinery
The spectrum of self-made staining in cigarette and actual staining in cigarette spots were collected by attenuated (ATR-FTIR). Through the methods of intuitive comparison, database retrieval and similarity calculation, the sources of cigarette pollution were analyzed. And the Bootstrap method was used to set the similarity threshold, and the identification model of the staining in cigarette pollution source was established. The results showed that the method could verify the correct rate of the sample with 100%, and realize the qualitative analysis of the source of the staining in cigarette pollution. The method has good precision and reproducibility, and the RSD …
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example,
2019
Beijing University of Posts and Telecommunications, Beijing 100089, China
Feasibility Study On Ubiquitous Network In The Field Of Food Safety——Taking The Construction Of Ubiquitous Food Safety Network As An Example, Zhang Hao
Food and Machinery
This paper analyzed the current situation of food safety in China, and then put forward the idea of constructing ubiquitous food safety network in view of the outstanding problems faced at present, and through the integration of new technologies, designed the ubiquitous food safety network system architecture. The results show that the construction of ubiquitous food safety network can solve many problems such as information asymmetry faced by consumers, enterprises and regulators, which can further improve the level of food safety management in China, and has important reference significance for promoting the application of emerging technology industries in China.
Mechanical Characteristics Analysis Of Face Pitting Damage On Helical Gear,
2019
School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Mechanical Characteristics Analysis Of Face Pitting Damage On Helical Gear, Wu Dan, Zhang Limei, Zhao Huibo, Qi Bing, Lu Min
Food and Machinery
In order to study the influence of face pitting damage on helical gear, the helical gears on the secondary deceleration system was taken as an object and the geometric model of gears were built and assembled by SolidWorks. Using the finite element software Workbench, the meshing position of gears set surface contact, and the mechanical properties of intact and damaged gears were analyzed. Next, the analyses of variance were done including the factors of the driving wheel speed and the number of pitting corrosion. The results showed that the rotational speed and pitting damage had a certain influence on the …
Design And Analysis Of Radio Frequency Dryer For Small Particles (Containing Powder),
2019
College of Food and Biological Engineering Henan University of Science and Technology, Luoyang, Henan 471023, China
Design And Analysis Of Radio Frequency Dryer For Small Particles (Containing Powder), Ling Zhengzheng, Ren Guangyue, Duan Xu, Lu Yingjie, Chen Xi
Food and Machinery
In view of the simple drying method of small granular (powder) materials, low heat utilization rate and ineffective guarantee of the quality of dry products, a pilot-scale radio frequency dryer for small granular (powder) materials was designed by using radio frequency heating technology. The device consistd of a heating system and a conveying system. The heating system mainly comprised an RF generator and a finned heating tube. The main conveying part of the conveying system was a conveyor belt. At the same time, in order to ensure the uniformity of RF drying, a material thickness limiting device was also designed. …
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine,
2019
Department of Mechanical Engineering, Wenzhou Vocational ＆ Technical College, Wenzhou, Zhejiang 325035, China
Multi-Axis Control Mode Of Reciprocating High-Speed Pillow Packing Machine, Lin Panzhong, Sun Beibei, Lang Wenchang
Food and Machinery
The control mode of motion controller in combination of PLC is adopted to realize the synchronous control of motion axis and the precise control of sealing temperature, and the parameter setting and operation status display of reciprocating pillow packing machine system are realized through touch screen. The system is applied to the prototype of the double-end reciprocating high-speed pillow packing machine, which can improve its packaging precision and speed and simplify the servo arrangement.
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil,
2019
Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Preservation For Raw Meat From Antibacterial Composite Membrane With By Chitosan-Based Nano-Zinc Oxide-Clove Oil, Fang Dandan, Wang Liqiang
Food and Machinery
Nano-zinc oxide is a kind of inorganic antibacterial agent, which had good antibacterial effect and didn’t produce drug resistance. Clove oil is a kind of natural antibacterial agent with spectral antibacterial properties and non-toxic health. In this paper, chitosan and konjac glucomannan were used as the film-forming substrates, two kinds of antibacterial agent were added to the biomass composite membrane. The antibacterial rate of the composite membrane against Escherichia coli and Staphylococcus aureus was 99.78% and 99.06%, respectively. The film had a strong antibacterial effect. The results of infrared spectroscopy indicated that the chitosan functional group and the phenol group …
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed,
2019
Research Center of Chinese Village Cultures, Central South University, Changsha, Hunan 410083, China
The Local Food Packaging Under The Concept Of Local Feelings Tends To Be More Designed And Expressed, Chen Qinxue
Food and Machinery
Aiming at the phenomenon of lack of local feelings in the current local food packaging, it was proposed that the packaging design needed to thoroughly investigate and analyze the local cultural resources, and fully reflect the local feelings in terms of regionality, simplicity and originality in the form of multi-dimensional expression. The idea was to meet people's demands for their feelings. This design concept should become the future trend of local food packaging design, which is more conducive to the sustainable development of local food.
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods,
2019
Arts and Crafts Academy of Inner Mongolia Normal University, Hohehot, Inner Mongolia 010020, China
The Value And Design Principle Of Fun In The Packaging Of Leisure Foods, Xue Xiaoguang
Food and Machinery
The interesting system of the packaging is novel in creativity, unique in shape, full of emotion, and is an exaggeration method, a bionic method and a anthropomorphic method. The method of decoration is its main method of expression, which has the functions of stimulating the purchase desire, satisfying the emotional demand, expanding the brand awareness, and improving the product identification. Therefore, it is necessary to pay attention to practicality, individuation, interaction and innovation in the direction of design principles.
