Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein,
2019
College of Food and Bioengineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China; Key Laboratory of Processing Agricultural Products, Qiqihar, Heilongjiang 161006, China
Effect Of Three Reducing Sugars On Emulsifying Property And Structure Of Maillard Products Of Kidney Bean Protein, Lin Wei, Liu Xiaolan, Ren Jian, Gao Jian, Du Hong
Food and Machinery
The purpose of this study was to investigate the effect of sugars on the structural and emulsifying property of kidney bean protein modified by Maillard reaction. The results showed that the emulsifying activity and stability of kidney bean protein could be improved by Maillard reaction with glucose, fructose and lactose, and fructose was the best one. The emulsifying ability increased from 37.52 m2/g to 98.69 m2/g, and the emulsifying stability also increased from 16.88 min to 28.68 min; After Maillard reaction, the spatial structure of protein changed, which showed that the surface hydrophobicity increased, the content …
Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination,
2019
Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China;National Cereals Engineering Technology Research Center, Daqing, Heilongjiang 163319, China
Optimization On Osborne Extracting Process For Mung Bean Albumin And Its Subunit Strip Determination, Zhang Shu, Wang Changyuan, Tan Zhaoyin, Feng Yuchao
Food and Machinery
Taking the mung beans as raw materials, the Osborne classification method was used to extract albumin from mung bean. Based on the single factor test, using the L9 (34) orthogonal test, the effects were studied, from the extraction temperature, extraction time and ratio of material to liquid on the extraction rate of mung bean albumin. The subunit composition of mung bean albumin was analyzed by SDS-PAGE. The results showed that the optimal extraction process of mung bean albumin were: ratio of solid to liquid of 1∶10 (g/mL), extraction temperature of 45 ℃, extraction time of 150 min. …
Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology,
2019
National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Comparing Of Two Seperation Processes For Recovering Xylose Mother Liquor With Sequential Simulated Moving Bed Technology, Li Hongfei, Sun Daqing, Li Liangyu, Yu Wei, Zhang Liping
Food and Machinery
The two kinds of sepatation process for the xylose mother liquor of xylose, arabia sugar and glucose was studied which used the sequential simulated moving bed (SSMB) chromatographic separation equipment. In the optimal separation conditions of the separation process for two components, the purity of xylose and arabia sugar reached 86.30% and 88.41%, and recovery rate reached 85.20% and 89.26%. During the separation process of the three components, the purity of xylose and arabia sugar reached 77.73% and 79.94%, and the recovery rate reached 82.00% and 87.00%, respectively. Xylose mother liquor recovery processing was very difficult, the problem can be …
Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation,
2019
College of Food and Biotechnology, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Optimization Of Xylanase Production By A Neurospora Sitophilathrough Solid State Fermentation, Duan Rui, Deng Yongping, Liu Xiaolan, Zheng Xiqun, Jiang Huanxiao, Ma Rui
Food and Machinery
Using vinegar as the main raw material to produce xylanase by solid-state fermentation of Neurospora sitophila. Using the activities of xylanase as indicators, the medium and culture conditions were optimized by single factor experiment and orthogonal experiment. Results: The medium consisted of 5 g of vinegar and 0.4 g of bean dregs. The initial pH of the medium was 5.5, 106 spores/Bottle of inoculum concentration and the solid-liquid ratio was 1∶3 (g/mL), and the culture medium was cultured at 28 ℃ for 3 d. The enzyme activity was 412.34 U/g under the optimized conditions, which was increased about 3.59 times …
Effects Of Glycosylation Modification On The Antioxidant Activity Of Casein-Enzymatic Hydrolysate,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Effects Of Glycosylation Modification On The Antioxidant Activity Of Casein-Enzymatic Hydrolysate, Zhao Yubin, Mu Qiuxia, Qu Liuqing, Cui Supin
Food and Machinery
In order to enhance the antioxidant activity of the casein hydrolysate, the enzymatic hydrolysate was modified by glycosylation with glucose, xylose and fructose, respectively. The effects of modification conditions on the antioxidant activity of the product were investigated under the mass ratio of enzymatic hydrolysate to sugar 1∶2. The results showed that the hydroxyl radical clearance rate reached the maximum at pH 7.0, which were 38.63% and 32.82%, respectively, and each was higher than the control. At pH 7.0, the reducing ability of the enzymatic hydrolysate was the strongest when modified by glycosylation with glucose or xylose. As the reaction …
Aerobic Acclimation Of Bifidobacterium Adolescentis And The Effect On Its Proliferation Of Different Oligosaccharides,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Aerobic Acclimation Of Bifidobacterium Adolescentis And The Effect On Its Proliferation Of Different Oligosaccharides, Li Yanze, Chen Xiajing, Zhang Shiang, Jin Xin, Xu Lei, Yao Di
Food and Machinery
In order to improve the situation on low number of living bacterium and the weak strain effect on Bifidobacterium adolescentis in fermented products, the anaerobic B. adolescentis was oxygen-resistant domesticated, by using anaerobic and aerobic alternating domesticated method, and the partial pressure of oxygen in the culture medium of B. adolescentis was gradually increased in the process of acclimation. The physiological characteristics before and after the domestication of B. adolescentis was determinated and the effects on its proliferation of the soybean oligosaccharides, xylooligosaccharide and oligomeric maltose were compared. The results showed that the sensitive degree to oxygen in B. adolescentis …
Genetic Diversity Analysis Of Common Bean Germplasms Based On Ssr Molecular Markers,
2019
College of Agriculture, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Genetic Diversity Analysis Of Common Bean Germplasms Based On Ssr Molecular Markers, Xia Chunyang, Du Jidao, Han Yiqiang, Sun Haoyue, Li Ming, Wu Hongbin, Zhang Qi, Yu Shenglong
Food and Machinery
The genetic diversity of 69 common bean germplasm resources was analyzed by SSR-PCR reaction system, and cluster analysis was carried out by UPGMA method. Seventeen pairs of SSR markers were detected and 55 allelic mutation loci were obtained, ranging from 2 to 5, with an average of 3.24 markers per pair. Seventeen pairs of primers had 17 polymorphic loci with 100% polymorphism. According to the cluster analysis results, the genetic similarity coefficient (GS) of the material ranged from 0.392 to 0.963, with an average of 0.659. 69 kinds of the beans seeds were divided into four groups at the genetic …
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature,
2019
Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Improved Design And Test Of A Small Twin-Screw Press In Low Temperature, Cao Meili, Zhang Yonglin, Li Shilong, Gan Weirui
Food and Machinery
The oil extracted by the low temperature twin-screw press is healthy. The structure of the low temperature twin-screw press is big and complicated, so it is not suitable for the rural market. In order to improve the quality of the oil for the peasants, a new small low temperature twin-screw press is improved and designed based on the large and media presses, which was composed of the srews, pressing and shearing rings. The shearing rings were new elements, which could shear the oilseed, increase the pressure and speed up the extrusion of the oil. The number and location of the …
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength,
2019
Shanxi Agricultural University, Jinzhong, Shanxi 030801, China
Functional Properties And Subunits Properties Of Oat Protein Isolate Under Different Ph And Ionic Strength, Wang Meiyu, Wang Yu, Chen Zhenjia, Yan Zhou, Liu Longlong
Food and Machinery
Oat protein isolate (OPI) was extracted from oat. The solubility, foaming properties, emulsifying activity and subunits properties of OPI under different pH and ionic strength were studied. The results showed that，at pH 5.0~6.0, OPI has the lowest solubility, the lowest foaming, the highest foam stability, and under alkaline conditions higher emulsification and emulsion stability. Acidic conditions of pH 2.0 and 3.0 cause partial hydrolysis of soluble OPI peptide chains, forming a subunit between 31.0 to 43.0 kDa. No significant difference was found under the alkaline conditions. The solubility was the lowest when the NaCl concentration was 0.05 mol/L, and The …
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin,
2019
College of Food Engineering, Harbin Commercial University, Harbin, Heilongjiang 150076, China; College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongjiang 152061, China
Effects On The Quality Of Flour And Deep-Frozen Dumpling From The Proportion Of Prolamin To Glutelin, Wang Xiqing, Liu Ying, Liu Dongqi, Guo Tianshi, Zhang Xiaolin, Xu Chenran
Food and Machinery
Using high gluten wheat flour as material, Gliadin, glutenin and starch in wheat flour were separated into monomers by separation and recombination. Thereafter, the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed. The results showed that, with the increase of the ratio of gliadin/glutenin(0∶1, 1∶3, 1∶1, 3∶1, and 1∶0), the content of α-helix and β-corner decreased gradually, and the content of β-folding increased gradually. Thermal denaturation temperature (Tp) and the enthalpy (ΔH) increased gradually, and the elastic …
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue,
2019
College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue, Tang Suting, Ou Ximin, Huang Guidong, Cheng Yunhui, Cai Yifu, Yang Xiaoping, Yin Bo, Zhang Can, Zhong Xianfeng
Food and Machinery
Lactobacillus paracasei were isolated from soy sauce residue by traditional microbial culture method, and identified by morphological observation, physiological and biochemical characteristics test, and 16S rRNA gene sequence analysis. Their tolerance to artificial gastrointestinal juice, hydrophobic capacity, and antioxidant capacity were also studied. Ten strains of Lactobacillus paracasei were isolated from soy sauce residue, of which eight were L. paracasei subsp. paracasei, named HT31, HT51, HT90, HT111, HT125, HT159, HT253, and HT256; two of them were L. paracasei subsp. tolerans, named HT155 and HT158. The results of simulated gastrointestinal fluid tolerance test showed that the viability of strains HT31, HT111 …
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin,
2019
College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Food and Machinery
In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and …
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae,
2019
Sanitary Inspection Center, Research Office, Qiqihar Medical University, Qiqihar, Heilongjiang 161000, China
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae, Pei Fangyi, Jiang Ming, Ma Yanshi, Chen Xue, Liu Zhenyan, Liu Xi, Chen Xiaoting
Food and Machinery
In this study, the contents of glucose, glycerol, ethanol and organic acids in the fermentation process of three Saccharomyces cerevisiae were determined by high performance liquid chromatography (HPLC). The results showed that the content of glycerol and ethanol in S. cerevisiae 1946 was significantly higher than that in S. cerevisiae P1 and S. cerevisiae 32788 (P<0.05). The seven organic acids in the three kinds of S. cerevisiae fermentation broth have obvious differences and regularity. The content of organic acids in S. cerevisiae 1946 was lower than that in S. cerevisiae P1 and S. cerevisiae 32788. The acid production level of S. cerevisiae was negatively correlated with ethanol production capacity.
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization,
2019
Minnan Science and Technology Institute, Quanzhou, Fujian 362332, China
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization, Xie Sandu, Chen Huiqing, Zhou Chunlan, Lin Yanan
Food and Machinery
Olive pomace total dietary fiber (OPTDF) was prepared from olive pomace, and its physical and chemical properties and in vitro simulated adsorption properties were determined. Soluble dietary fiber (OPSDF) and insoluble dietary fiber (OPIDF) were separated from OPTDF. Their structures were characterized by XRD, FTIR and SEM. The results showed that the water holding capacity, oil holding capacity, swelling capacity and glucose adsorption value of OPTDF were （4.96±0.51） g/g, （2.45±0.26） g/g, （6.00±0.16） mL/g, （18.11±0.31） mmol/g, respectively. OPTDF and OPIDF were cellulose I crystalline with crystallinity of 41.39% and 46.07%, and OPSDF was amorphous. OPTDF contained cellulose, hydrogen bond and ether. …
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China;Beijing Suntech Online Education Technology Limited, Beijing 100193, China
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle, Zhang Liang, Hou Tingting, Tian Xuezong, Liu Xin, Liang Chengyun, Xu Hailin, Cui Taihua, Li Guanhao
Food and Machinery
The effects of serum phosphate biochemical, muscle fiber structure and protein expression on post-mortem Yanbian yellow cattle were studied to investigate the effects of compound phosphate water on the physiological and biochemical indexes of Yanbian yellow cattle before slaughter. The results showed that drinking 0.10% of compound phosphate water before slaughter could reduce the muscle fiber area and circumference of Yanbian yellow beef, and significantly reduce the expression of Troponin-T and increase the expression of Creatine Kinase after slaughter, and improve the blood biochemical index of Yanbian yellow cattle after slaughter. Morevover, a significant effect on, reducing the pre-slaughter stress …
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor,
2019
Puyang Vocational and Technical College, Puyang, Henan 457000, China
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin
Food and Machinery
Taking the mixing time and mixing times of double-layer stirred microwave reactor as the correlative characteristic variables, the fuzzy PID control method was adopted to control the material double-layer stirring structure of microwave reactor. Glass and alumina beads were used as the mixing medium to adjust the error feedback of the double-layer stirring. With the adaptive control, the material mixing uniformity control law of the double-layer stirred microwave reactor was established, and the material mixing uniformity was realized by obtaining the optimal control function of material mixing uniformity control. The simulation results showed that the uniformity of material mixing control …
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China;Yanji Municipal Services and Digital Construction Administration, Yanji, Jilin 133000, China
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao
Food and Machinery
The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Agricultural Products Drying Equipment Engineering Technology Research Center, Luoyang, Henan 471023, China
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Food and Machinery
The main components of the alcohol extraction from peony stamen was analyzed by high performance liquid chromatography. H2O2 induced human umbilical vein endothelial cells (HUVEC) cells to establish a damage model to study the protective effect of peony flower extract. Results: the alcohol extraction from peony stamen mainly contain three monomers, namely rutin, quercetin and paeoniflorin, with contents of 44.25%, 15.50% and 17.00%, respectively. The alcohol extraction from peony stamen can reduce the content of MDA in cells and culture medium, increase the activities of SOD, GPX and GSH content in the calls. The alcohol extraction of …
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection,
2019
Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng
Food and Machinery
With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich …
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder,
2019
Wuhan Institutes of Biomedical Sciences, Jianghan University, Wuhan, Hubei 430056, China
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Food and Machinery
The acute blood stasis rat model was made by injecting norepinephrine, then rats stayed in ice water bath for 4 mins. Whole blood viscosity (WBV), erythrocyte sedimentation rate(ESR), coagulation parameters, 6-keto prostaglandin F1α (6-KETO-PGF1α), thromboxane B2 (TXB2), endothelial nitric oxide synthase (eNOS) and endothelin-1 (ET-1) were measured. Results: Model group significantly up WBV and ESR level, APTT, PT, TT were decreased whereas FIB content was increased very significantly in rats of the model group, meanwhile the 6-keto-PGF1α and eNOS level were lower and TXB2 and ET-1 level were higher. Lemon juice powder groups might down WBV …
