Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin,
2019
College of Food Science Northeast Agricultural University, Harbin, Henglongjiang 150030, China
Isolation, Purification And Identification Of Antimicrobial Peptides From Ovalbumin, Jiang Yuqing, Chi Yujie
Food and Machinery
The antimicrobial peptides derived from ovalbumin were prepared by Pepsin hydrolysis. High antibacterial components were obtained by ultrafiltration and Superdex peptide 10/300. The antibacterial activity of antibacterial peptides against E.coli and Salmonella was used as an experimental index to screen the best antibacterial component and then conducted the reversed high-efficiency liquid phase chromatographic separation. After measuring the antibacterial activity of the 9 components, it was found that the C3 component had the highest antibacterial activity and the diameters of bacteriostasis circles were (19.32±1.45) and (18.74±1.27) mm, respectively. Then, the structure of antimicrobial peptides was identified by HPLC (electrospray ionization-massspectrometry, HPLC-ESI-MS). …
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles,
2019
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China;Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, Heilongjiang 161006, China
Preparation And Characterization Of Lutein Loaded In Zein Nanoparticles, Jiao Yan, Han He, Chang Ying, Li Chong, Gao Jianwei
Food and Machinery
The Zein-Lutein nanoparticles were prepared using zein as nanocarrier by anti-solvent method, and the structural characterization of the nanoparticles were studied. The optimal preparation process of Zein-Lutein was explored on the basis of single factor and orthogonal array experiments. The optimal preparation conditions were as followed: the ratio of the zein and lutein ratio was 20∶1, hydration time 150 min, hydration temperature 50 ℃, the coating rate of lutein 81.0%. Under the conditions, the average particle size was 398.3 nm, TEM images showed that the morphological and distribution of Zein-Lutein were changed when lutein was efficiently loaded into zein, and …
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice,
2019
Xingyi Agricultural and Rural Bureau, Xingyi, Guizhou 562400, China
The Analysis Of The Hydrolysis Releases Of Bound Aroma Compounds And Glycosyl Composition In Rose Roxbuighii Juice, Peng Bangyuan, Ding Xiaojuan, Zhao Zewei, Ding Zhuhong
Food and Machinery
By using the GC-MS，the composition of the bound aroma compounds after enzymatic hydrolysis and acid hydrolysis were analyzed, and the bound aroma compounds in Amberlite XAD-2 from Rose roxbuighii juice were also detected. According to the analysis of ROAV value, the emblematical aroma compounds were analyzed. Thereafter, the glycosyl composition of the bonded flavor compounds were also determined the characteristics of the hydrolyzable bonded compounds. The result showed that a total of 49 kinds of aroma substances were detected after the enzymatic hydrolysis and acid hydrolysis of Rose roxbuighir juice. 31 kinds of aroma substances were obtain by enzyme hydrolysis. …
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches,
2019
College of Life Sciences, Nanjing Normal University, Nanjing, Jiangsu 210046, China; School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China
Changes And Migration Of Volatile Flavor Components In Freeze-Dried Peaches, Yan Qiuju, Wang Haiou, Zhu Hua, Wu Yulong, Zhou Feng, Wang Zhenjiong, Wang Renlei, Hua Chun
Food and Machinery
The composition and content of main volatile flavor components in fresh peach, freeze-dried peach and lyophilizer cold trap water were compared and analyzed by SPME-GC/MS. The results showed that there were 26, 18 and 11 volatile flavor components in fresh peach, freeze-dried peach and cold trap water, respectively. They mainly included aldehydes, alcohols, esters, hydrocarbons, heterocyclics and ethers. Volatile flavor components in fresh peaches changed and migrated during freeze-drying. The retained volatile flavor components in the freeze-dried peach mainly included hexanal, (E)-2-heptenal, (E)-2-octenal, benzaldehyde, pentanol, hexanol, (E)-2-hexen-1-ol, hexyl acetate, hexyl acetate, and γ-caprolactone. Furfural and diethylene glycol ether completely migrated …
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli,
2019
College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, Henan 471023, China
Cloning Of Aflatoxin-Detofizyme Gene And Fusion Expression In Escherichia Coli, Li Wang, Shi Dunsheng, Ding Ke, Cao Pinghua, Zhao Longmei
Food and Machinery
The ADTZ gene primers were synthesized through the ADTZ gene sequence published by GenBank. The ADTZ gene fragment was screened by PCR from the mixed bacterial solution which extracted of the moldy corn sample, and transformed into E. coli by constructing expression vector. The size and concentration of the ADTZ expression product were detected by SDS-PAGE. The degradation ability of the expression product to aflatoxin AFB1 was tested by enzymatic hydrolysis. The results showed that the ADTZ gene was successfully amplified from the moldy maize suspension. The full length of the ADTZ gene sequence was 2 088 bp, and …
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli,
2019
School of Chemistry and Chemical Engineering of Lingnan Normal University, Zhanjiang, Guangdong 524048, China
Optimization Of Conditions For Efficient Expression Of Recombinant Cellulose-Binding Domain-Glutamate Decarboxylase Of Enterococcus Faecium In Escherichia Coli, Yang Shengyuan, Lin Qian, Zhang Xiaoning, Zhen Jiayi
Food and Machinery
In order to avoid the interference of natural GAD expressed by the own genome of Escherichia coli, the recombinant cellulose-binding domain glutamate decarboxylase (CBD-GAD) was firstly immobilized by regenerated amorphous cellulose (RAC), and then the RAC-CBD-GAD immobilized enzyme was isolated and used as an evaluation index to optimize the culture conditions for highly efficient expression of CBD-GAD in E. coli GDMCC60445 by one-factor-at-a-time and Taguchi methods. The results indicated that the optimal medium for E. coli GDMCC60445 to express CBD-GAD was modified Luria-Bertani (LB) medium, which was consisted of 8 g/L tryptone, 6 g/L yeast extract, 10 g/L sodium chloride, …
Application Of 3d Scanning Method In Radio Frequency Heating Simulation,
2019
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Tec
Application Of 3d Scanning Method In Radio Frequency Heating Simulation, Zhang Ruyi, Li Feng, Jiao Yang
Food and Machinery
In order to improve the simulation accuracy, this paper took potatoes as examples, selected two irregular-shape potatoes, used a three-dimensional scanner to obtain the accurate geometries, imported the geometries into a multiphysics finite element software COMSOL Multiphysics, solved its temperature distribution field under different powers/voltages, and carried experiment verifications. Results show that after 40 minutes of RF heating, the temperature distribution, maximum and minimum temperature values and internal time-temperature curves of the simulated results are in good agreement with the experimental results with a simulation accuracy over 90%. This method is suitable for simulating RF heating processes of …
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking,
2019
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Study On The Dynamics Of Quality Changes In The Process Of Western-Style Ham Cooking, Shi Yu, Deng Li, Xie Le, Yu Bingyan, Liao Xiaomei, Su Jieyu
Food and Machinery
The stability and reliability of kinetic parameters can help enterprises to better predict food quality and use resources efficiently. In this study, the changes of mature quality factors (color and shear-force) and overheating quality factors (moisture and content) in the process of western-style ham cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the moisture content and shear-force of western-style ham followed the first-order reaction kinetics. The z-values of the luminance value and the redness value were 49.69 ℃ and 41.85 ℃, respectively, and the Ea-values were 46.73 …
Effect Of Ultrasonic Treatment On The Rheological Properties Of Liquid Whole Egg,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Aafety Education, Luoyang, Henan 471023, China; Agricultural Products Drying T
Effect Of Ultrasonic Treatment On The Rheological Properties Of Liquid Whole Egg, Bai Xiting, Zhu Wenxue, Ma Yitong, Liu Sijia, Li Ning
Food and Machinery
In order to study the effect of ultrasonic treatment on the rheological properties of liquid whole egg, the different ultrasonic energy density (0.4, 0.8, 1.2, 1.6, and 2.0 W/g) and the ultrasonic time (0, 5, 10, 15, and 20 min) on the liquid whole egg were studied, and then the rheological properties of rheometer was measured. The static rheological experimental results showed that the egg was a pseudoplastic non-Newtonian fluid with the shear thinning phenomenon. The rheological curve was obedient to the Herschel-Bulkley model at the temperature of 0~40 ℃. With the increase of ultrasonic time and ultrasonic energy density, …
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province,
2019
College of Food Science of Southwestern University, Chongqing 400700, China; National Teaching Demonstration Center of Food Science and Engineering of Southwest University, Chongqing 400700, China
Composition Of Sn-2 Fatty Acids In Yak Milk Fat From Qinghai Province, Feng Xiya, Zhang Yu, Suo Huayi, Wang Hongwei
Food and Machinery
The composition of Sn-2 fatty acids in yak milk fat was determined by gas chromatograph and TLC. The Sn-2 fatty acid composition of yak milk fat at different altitudes was studied to determine the effect of different altitudes on triglyceride structure. The results showed that there were 12 kinds of total fatty acids of triglyceride in Qinghai yak milk fat, and the highest contents were palmitic acid (31.35%～36.48%), oleic acid (24.91%～30.99%) and stearic acid (9.82%～13.87%). The composition of Sn-2 fatty acids in Qinghai yak milk fat was as follows: hexanoic acid (0.66%～1.02%), decanoic acid (2.46%～3.98%), lauric acid (2.43%～4.88%), tetradecanoic acid …
Exploration Of The Formation And Mechanism Of Vbnc State Of Salmonella Enterica Serovar Typhimurium During Hydrogen Peroxide Disinfection,
2019
School of Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Exploration Of The Formation And Mechanism Of Vbnc State Of Salmonella Enterica Serovar Typhimurium During Hydrogen Peroxide Disinfection, Nie Xinying, Liao Hongmei, Liu Yuanfa
Food and Machinery
In order to determine the effective bactericidal concentration of hydrogen peroxide, Salmonella enterica serovar Typhimurium was used as a target microorganism to explore the effect of hydrogen peroxide on activity and culturability of it in tap water and its viable but non-culturable (VBNC) state by means of molecular biology. The results showed that lower hydrogen peroxide concentration (0～15 mmol/L) could kill some S. Typhimurium, which could be completely sterilized with 1 mol/L hydrogen peroxide. It was also found that 4.08 lg(CFU/mL) S. Typhimurium could be induced into a VBNC state as exposure to 15 mmol/L hydrogen peroxide. The morphology and …
Establishment Of Trace Pentachlorophenol And Its Sodium Salt In Animal-Origin Foods By Automated Solid Phase Extraction-Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry,
2019
Guangzhou Institute For Food Inspection, Guangzhou, Guangdong 511400, China
Establishment Of Trace Pentachlorophenol And Its Sodium Salt In Animal-Origin Foods By Automated Solid Phase Extraction-Coupled With Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Chen Yanhong, Chen Sui, Song Anhua, Huang Jingchu, Chen Yueming, Liu Jia, Wang Yu
Food and Machinery
In order to develop a method for the determination of trace pentachlorophenol and its sodium salt in animal-origin foods by automated solid phase extraction-coupled with ultra performance liquid chromatography-tandem mass spectrometry, the effects of extractive solvents, solid phase extraction columns, eluents, mass spectrum and chromatographic separation conditions, internal standards were studied and compared. Finally, the sample was extracted by 5% ammonia acetonitrile, purified by MAX solid phase extraction column and eluted by 10% formic acid methanol. The extract was dried-up with nitrogen and re-dissolved with acetonitrile water solution (50∶50)．The solution was separated on a Kinetex C18 column (100 mm×2.1 …
Simultaneous Determination Of Traditional And New Types Of “Lean Meat Powder” In Pork By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry,
2019
Hubei Provincial Institute for Food Supervision and Test, Wuhan, Hubei 430075, China; Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test, Wuhan, Hubei 430075, China
Simultaneous Determination Of Traditional And New Types Of “Lean Meat Powder” In Pork By Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Liu Di, Han Li, Huang Kun, Wang Bin, Wang Heng, Yu Tingting, Wang Huixia
Food and Machinery
An analytical method for the simultaneous determination of new and traditional "lean meat powder"（Clenbuterol, Salbutamol, Ractopamine, Terbutaline, Isoprophane, Chlorpheniramine, Simmatrol, Fenoterol and Olaquindox and its metabolites） in pork by ultra performance liquid chromatography-tandem mass spectrometry was established. Pork samples were extracted with 2% formic acid-acetonitrile solution. The extracts were purified by neutral alumina column. After being dried and concentrated by nitrogen, the hexane was degreased and determined by ultra performance liquid chromatography-tandem mass spectrometry and quantified by internal standard method. Waters HSS C18 column (100 mm×2.1 mm, particle size 1.8 μm) was used. The mobile phase was separated by …
Uncertainty Evaluation Of Determination Of L-Hydroxyproline In Raw Milk By High Performance Liquid Chromatography-Tandem Mass Spectrometry,
2019
College of Environmental Science and Engineering, Taiyuan University of Technology, Taiyuan, Shanxi 030024, China; Taiyuan Customs District, Taiyuan, Shanxi 030024, China
Uncertainty Evaluation Of Determination Of L-Hydroxyproline In Raw Milk By High Performance Liquid Chromatography-Tandem Mass Spectrometry, Kang Ning, Guo Lili, Liu Xiaolin, Hua Jin, Gao Lizhen
Food and Machinery
The content uncertainty of L-hydroxyproline in dairy products was evaluated by referring to SN/T 3929—2014 “Determination of L-hydroxyproline in export foods”. According to JJF 1059.1—2012 “Measurement uncertainty evaluation and expression”, and CNAS—GL006:2019 “The evaluation guidance for uncertainty in chemical analysis”, and these two existing standards for evaluation of uncertainty of the basic procedures, a mathematical model was established for the analysis of determination of L-hydroxyproline content in dairy products by high performance liquid chromatography tandem mass spectrometry, which introduced in the process of the measurement uncertainty components. The measured results of synthetic standard uncertainty and expanded uncertainty were obtained by …
Uncertainty Evaluation Of Pesticide Residues In Vegetable Based On Gray Model,
2019
School of Electrical and Information Engineering, Anhui University of Technology, Maanshan, Anhui 243032, China
Uncertainty Evaluation Of Pesticide Residues In Vegetable Based On Gray Model, Cheng Fuan, Zhang Jiayan, Feng Xugang, Gao Wenbin, Qian Muyun
Food and Machinery
The uncertainty of pesticide residues in vegetables is an important indicator to judge whether the detection of pesticide residues is good or not in quality, which is too difficult to evaluate if the distribution function of the detected value is unknown. This study proposes an evaluation method based on the gray model to solve this problem. Steps are adopted as follows: first of all, detect the nine sorts of organochlorine and pyrethroid pesticide residues in vegetables by use of gas chromatography; secondly, establish, taking the detection of pesticide residues as a kind of gray process, the mathematical model of gray …
Research On Early Warning And Evaluation Of Food Safety Network Public Opinion Based On Interval Analytic Hierarchy Process,
2019
Zhou Enlai School of Government, Nankai University, Tianjin 300350, China;Inner Mongolia University for the Nationalities, Tongliao, Inner Mongolia 028000, China
Research On Early Warning And Evaluation Of Food Safety Network Public Opinion Based On Interval Analytic Hierarchy Process, Gao Ying
Food and Machinery
Aiming at the uncertainty of online public opinion early warning and evaluation for food safety, a new online public opinion early warning and evaluation method for food safety was proposed. Firstly, a multi-level evaluation index system of public opinion early warning in the food safety network was established, and the warning grade and interval number grade of public opinion in the food safety network was put forward. The interval number weight of public opinion early warning evaluation index in the food safety network was determined by interval analytic hierarchy process. Then, combining with the interval number theory, an early warning …
Design And Development Of Avertical Multi-Station Lotus Core Puncher,
2019
School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430024, China
Design And Development Of Avertical Multi-Station Lotus Core Puncher, Wang Wangping, He Liu, Wang Yiquan, Zhang Yonglin, Yu Nanhui
Food and Machinery
In view of the current of dry lotus core punching, a vertical multi-station lotus core puncher has been designed and developed. This paper introduces the whole structure and the working of the puncher, and maltese mechanism, positioning and clamping mechanism and space cam mechanism are explained in detail. The results of prototype test indicated that the once punching rate of no less than 92%, the thorough punching rate of no less than 85% and the broken rate of kernels of less than 5%.
Application Of Nurbs Curve In Rotor Profile Design Of Roots Pump,
2019
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Application Of Nurbs Curve In Rotor Profile Design Of Roots Pump, Liu Zhenchao, He Xueming, Huang Hainan
Food and Machinery
A design method of roots pump rotor profile based on NURBS curve was proposed. Combining the design process from peak curve to valley curve, the reasonable design area of peak curve was designed, and the envelope condition of NURBS curve was solved. The method of determining the rotor profile of roots pump with NURBS curve by control point and weight factor was designed. The method redesigned the involute rotor profile and the average error was in 0.1 μm which was in a reasonable error range. The feasibility of designing Roots pump rotor profile with NURBS curve was verified. Finally, the …
Research On Bearing Fault Diagnosis Method Based On Emd And Ar Model,
2019
Henan Ploytechnical Institute, Nanyang, Henan 473009, China
Research On Bearing Fault Diagnosis Method Based On Emd And Ar Model, Shang Changpei, Zhang Songhong
Food and Machinery
Bearing is a vulnerable component in food processing machinery and packaging machinery. Bearing status is related to the safe operation of machinery. In this study, bearing fault diagnosis method based on EMD and AR models was adopted to solve the problem of bearing fault diagnosis, ensuring the maximum quality and efficiency of food production. A bearing fault dynamics model integrating outer ring, inner ring, and rolling were built to obtain the bearing vibration signal during the operation of the bearing. Therefore, the bearing fault diagnosis method based on EMD and AR model was adapted to decompose the bearing vibration signal …
Improvement Of Vertical Molding Passage In Yb95a Carton Overwrapper,
2019
Sanxia Tobacco Factory, China Tobacco Hubei Industrial Co., Ltd., Yichang, Hubei 443100, China
Improvement Of Vertical Molding Passage In Yb95a Carton Overwrapper, Zhou Furu, Shi Youzhi, He Ren, Zhang Ning
Food and Machinery
To avoid the product defects caused by the friction marks in cigarette carton film, the molding passage of YB95A carton overwrapper was improved. When the particle plate was welded on the surface of the channel and the first lifting structure for forming was designed to rolling-folding, the friction that the transparent paper bore in the process of wrapping and transporting was greatly reduced. The application of new material and new structure demonstrated that the rate of carton film with friction marks decreased from 49.21% to 3.49% after the improvement and these quality defects had been effectively solved.
