Food Biotechnology Commons^™

Determination Of The Polyphenols Contents In Lotus Bee Pollen Soluble Dietary Fiber By Different Mothods And Study On Its Effects On Growth Of Microorganism, Zheng Hui, Yang Yong, Zeng Yiqiong, Liang Qianqian, Shan Suo, Li Shunxiang

Food and Machinery

Bee Pollen Soluble Dietary Fiber (BPSDF) was extracted from Lotus bee pollen by cellulase enzymatic extraction, acid solution extraction and alkali solution extraction. The effects of three extraction methods on the polyphenols contents and the growth of harmful bacteria and beneficial bacteria were studied.The results showed that the polyphenols in BPSDF were mainly in free form. The contents of free polyphenols in BPSDF were 81.16%, 80.34% and 69.59% respectively by cellulase enzymatic extraction, acid solution extraction and alkali solution extraction. The contents of free phenol and total polyphenols in BPSDF were relatively higher by cellulase enzymatic extraction,and the content of …

Study On Refining Process And Properties Of Rapeseed Peptides, Yao Yijun, Wang Lifeng, Yin Shi, Xu Feiran, Shi Jiayi, Ju Xingrong

Food and Machinery

In this study, the crude rapeseed peptide was used as the research object. After treatment with powdered activated carbon, peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides (RP75). The basic composition, antithrombotic activity, anti-inflammatory activity and amino acid composition of rapeseed refined peptides (RP75) were also analyzed. The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL, flow rate 3 BV/h, pH 4.5 and desorption concentration of the ethanol 75%. Peptide content was 74.94%, no glucosinolate or phytic …

Study On Extraction Process Of Polyphenols From Atractylodes Macrocephalakoidz Grown In Qimen And Its Antioxidant And Antibacterial Activities, Hu Changyu, Dai Yi, Wang Yaqun, Lu Weiwei, Wang Weidong, Wu Yongxiang

Food and Machinery

The present study aimed to optimize the process parameters for the surfactant sodium dodecyl sulfonate (SDS)-ultrasonic extraction technology of polyphenols from Atractylodes macrocephala Koidz grown in Qimen (Qi Baizhu). The effects of polyphenols from Qi Baizhu (QBP) on antioxidant and antibacterial activities were explored. The results showed that the optimal process conditions were as follows: SDS concentration 0.47%, extraction temperature 48 ℃, ultrasonic power 150 W, ethanol concentration 64%, extraction time 15 min, and solid-liquid ratio 1∶25 （g/mL）. Under these conditions, the content of QBP was (38.53±0.51) mg/g. QBP exhibited strong DPPH and ABTS free radical scavenging capacities with IC …

Effect Of Extraction Technology Of Camellia Oil On Its Active Ingredients And The Related Antibacterial Effect, Zhang Meina

Food and Machinery

In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil. The changes of vitamin E, polyphenols, Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies, cold pressing, hot pressing, leaching, supercritical CO₂ extraction and water enzyme method were studied.. The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest, reaching 786.3 mg/kg and 3 789.0 mg/kg respectively; The phytosterol content of hot pressed oil was the highest, reaching 3 962 mg/kg; The content of …

Maize Starch On The Quality Of Fresh Rice Noodles, Tao Zui, Xie Lan, Bao Jinsong, Luo Keda, Zhu Hong, Yi Cuiping

Food and Machinery

The effects of adding different content of maize starch on the cooking, texture and sensory quality of fresh rice noodles (FRN) were studied. The results showed that the addition of maize starch increased the broken rate and cooking loss of FRN, and when added amount was 15%～60%, which was significantly higher than 3%～5% (P＜0.05), without influences on its flavor. 3% to 5% of maize starch could significantly increase the water absorption of FRN (P＜0.05), and the whiteness value also increased, with the higher sensory evaluation score; 15%～60% of maize starch could increase the hardness of the FRN and other indicators, …

Effect Of Adding Oat Flour On Quality Characteristics Of Potato Compound Noodles, Qu Zhanping, Ren Guangyue, Li Yebei, Duan Xu, Zhang Ledao, Chen Xi

Food and Machinery

In order to study the effect of the amount of oats on the quality of potato composite noodles, potato and wheat flour were used as main raw materials. Using texture analyzers, scanning electron microscopy and other technical means, supplemented by statistical methods such as principal component analysis and fuzzy mathematics, comprehensive examination of texture characteristics, microstructure, drying characteristics and sensory characteristics of composite noodles. The results showed that with the increase of the content of oat flour, the masticatory factor, viscoelastic factor and hardness factor of the main texture components decreased first and then increased. The structure density, porosity and …

Mathematical Model Of Spray Drying Of Whole Egg Powder Based On Yield Optimization, Cheng Fangyuan, Zhou Xueyong, Liu Yanmei, Rajasaba. H.

Food and Machinery

The aim of this experiment is to optimize the spray drying yield of egg liquid. The yield of whole egg powder and the function indexes of protein content, fat content, phospholipid content and water content of egg powder were obtained by orthogonal test under different processing parameters. The Mathematical model was established by Matlab software, which associated the processing parameters with the egg powder yield, protein content and water content. The mathematical models were optimized with the core index of protein yield. The optimum processing conditions for spray drying were: the inlet air temperature 180 ℃, the egg liquid concentration …

Study On The Correlation Between Volatile Aroma Substances And Sensory Quality Of Cigarettes, Guo Huacheng, Zhang Yuehua, Li Yangguang, Xu Kejing

Food and Machinery

30 samples of cigarettes, in price of 200~300 yuan, were selected from the domestic market for the study. The volatile aroma substances were determined by simultaneous distillation extraction, and its sensory quality was evaluated. According to the analysis of basic correlation, stepwise regression analysis and principal component, the correlation between the indicators was analyzed statistically. The results showed that the total aroma content of cigarettes in different cigarettes, various flavoring substances and sensory evaluation were with normal distribution. Among the different kinds of cigarettes, a correla-tion between tobacco aroma constituents and the sensory quality was found. Among them, the cigarettes …

Advances On Application Of Predictive Microbiology In Shelf Life Of Aquatic Products, Shen Yong, Mei Jun, Xie Jing

Food and Machinery

Aquatic products is easily deteriorated，and microorganism is the main factor that leads to the deterioration. Predictive microbiology can predict the growth of spoilage organisms in aquatic products by building mathematical models, which help us predict the shelf-life of aquatic products. This paper briefly describes the meaning of predictive microbiology primary model, secondary model and tertiary model, enumerates the applications of predictive microbiology in shelf-life, and discuss the problems of predictive microbiology in the shelf-life prediction, and its application prospect is also proposed.

Research Progress On Residues And Detection Technology Of Imidacloprid And Λ-Cyhalothrin In Fruits And Vegetables, Gong Fangyuan, Wang Chengqiu, Jiao Bining, Zhang Yaohai, Aa Jiao, Kang Xiali

Food and Machinery

Neonicotine-pyrethroid mixed pesticides are a new type of compound insecticides which have higher activities, broader insecticidal spectrum and longer duration compared with the single-does of λ-cyhalothrin and imidacloprid. They can effectively reduce pesticide residues in agricultural products and lower the harm to human health. Residue analysis methods of neonicotine and pyrethroid pesticides on fruits and vegetables have been studied, but because of the difference of physical and chemical properties of the two pesticides, the detection methods are different. Therefore, it is necessary to establish a rapid screening method for residues of nicotine-pyrethroid pesticides. In this study, imidacloprid and λ-cyhalothrin were …

Application Of Spectroscopy In Dairy And Dairy Products, Ju Ning, Hu Jie

Food and Machinery

This paper reviewed the applications of the spectral technologies, including the adulteration detection, nutrients detection，antibiotics detection, microbial contamination detection and product types identification in dairy and dairy products. Using Near-infrared spectroscopy, Raman spectroscopy and Hyperspectral imaging technique, the important applications and research advances of the quality detection and safety assessments in dairy and dairy products have been also reviewed. It was pointed out that the joint application of various technologies is the trend of future research.

Studies On Physicochemical And Structural Properties Of Rice Glutelin At Different Ph Values, Li Shuang, Liu Yongle, Yu Jian, Wang Faxiang, Wang Jianhui, Li Xianghong

Food and Machinery

Among cereal proteins, rice proteins are hypoallergenic, rich in essential amino acids and easily digestible etc. While their lower solubilities under neutral conditions limit their applications in food industry. In present study, the physicochemical and structural properties of rice glutelin at different pH values (pH 3.0, 4.0 and 7.0) were characterized to explore the optimum pH value to dissolve rice protein and expand its application range. The results showed that, compared to the neutral condition, the solubility and structural properties of rice glutelin were changed significantly under the acidic conditions. The protein solubility was only (6.24±1.25)% at pH 7.0, for …

Amino Acid Composition Analysis And Nutritional Value Evaluation Of 17 Walnut Kernels In Yunnan, Li Rui, Lu Bin, Liu Yun, Kan Huan, Hao Jiabo, Mao Yunling

Food and Machinery

Detected the protein content and amino acid content of walnut kernels collected from 17 producing areas in Yunnan, and the amino acid model and nutritional value were comprehensively investigated by amino acid classification, amino acid ratio coefficient method and cluster analysis method. The conclusion indicated that the walnuts derived from each of the various regions were all rich in 17 amino acids (tryptophan was not detected), and the total amount of amino acids was 3.35% to 5.14%, the essential amino acid content was 1.13% to 1.76%, the medicinal amino acid content was 67.47% to 68.63% of the total amino acids, …

Reliable Screening Of Rutin In Healthcare Products By Hptlc-Dpph Assay, Wang Tiannan, Zhang Huang, Chen Yisheng, Xu Xueming, Huang Caihong

Food and Machinery

The study combines the reaction of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with reduce discoloration and high-performance thin layer chromatography to establish a new method for the determination of rutin in healthcare products by HPTLC-DPPH. The effects of DPPH color reaction time, mobile phase, and optical density scanning parameters on chromatographic separation and densitometric results are investigated as well as recovery and precision of the method. The standard addition recovery rate of the method is 82%~97%, and the precision RSD is <10%. It was demonstrated that the method is able to circumvent the interferences from sample matrices with a simplified sample pretreatment. Therefore, the method is suitable for rapid detection of rutin in healthcare products.

Flow Field Analysis On Ultra-Fine Pulping Andpulverizing Cutter Head By Fluent, Zhang Xiong, Dai Ning, Zhu Haiqing, Zhang Yuzhong

Food and Machinery

Two kinds of tooth type pulverizing cutter heads are designed based on the principle of superfine pulverization technology, and two kinds of pulverizing knives are analyzed using Fluent simulation software at the speeds of 6 000 r/min, 9 000 r/min and 12 000 r/min. The variation of pressure and speed inside the head was studied. Then the pulverization effect of the two cutter heads was verified by the material pulverization experiment. At the same time, the energy consumption of the two cutter heads was compared and analyzed. Results: The central structure was a four-blade blade tooth-crushing cutter head. The time …

Test And Analysis Of Mechanical Properties Of Rubber Fruit Shell Breaking, Wang Yuanrong, Wang Tao, Nie Junfeng

Food and Machinery

In order to study the changing rule of static compressive shell breaking force of rubber fruit under different conditions, the rubber fruit was subjected to the static compression test of the shear force, stabbing force and extrusion force in the loading direction of X, Y and Z respectively. The mechanical model of rubber fruit was established by using finite element method to study the stress and strain and damage law of rubber fruit under compressive load. The test results showed that the relationship between the shell breaking force of the rubber fruit under shear force, stabbing force and extrusion force …

Optimization Of Egg White Protein Spray Drying Process And Its Characteristics, Chen Ke, Liu Lili, Meng Yuanyuan, Dai Xiaoning

Food and Machinery

In this study, egg albumin was used to study the functional properties and structural changes of its relative powder under the optimal spray drying conditions. Taking powder yield rate as index, the optimum process conditions of spray drying were made of the de-sugaring time of 32 h, the feed liquid speed of 466 mL/h, the egg white liquid mass concentration of 29%, the inlet temperature of 140 ℃ and the outlet temperature of 65 ℃. Under this condition, the powder yield rate was 16.17%. The effect of spray drying on the functional properties of egg albumin, such as solubility, emulsifying …

Effects Of Spray Drying And Vacuum Freeze-Drying On The Quality Of Walnut Meal And Jujube Compound Powder, Fu Luying, Yuan Shuangjin, Chen Hao, Zhang Runguang, Zhang Youlin

Food and Machinery

The compound powder of walnut meal and jujube was prepared by spray drying and vacuum freezing drying with walnut meal and jujube as raw materials. Investigated the powder yield, moisture content, protein content, bulk density, fluidity, solubility, color difference value, microstructure, simulated digestion of protein in vitro and thermal stability. The results showed that the powder yield of vacuum freeze-drying was significantly higher than that of spray drying, but the time was longer, the moisture content and bulk density were higher than spray drying, and the rest angle was lower than spray drying. It shows that vacuum freeze-drying of compound …

Sources And Biological Functions Of Citrus Polymethoxy Flavones, Zhang Mengling, Li Qili, Li Gaoyang, Fu Fuhua, Xiao Yecheng, Shan Yang, Yu Huanling

Food and Machinery

This study reviewed the sources and biological functions of polymethoxy flavones, and discussed the existing problems in the current research.

Buffer Capacity And Malate Concentration Analysis Of Wort, Jacob Kaspryk, David Benson

Summer Research

• Determine the concentration of malate in different types of barley using Ion Chromatography.
• Analyze the buffer capacity of different types of barley by titration.
• Find how malt type varies malate concentration and buffer capacity