Extraction Of Insoluble Dietary Fiber From Purple Sweet Potato By Ultrasonic Assisted Enzyme Method And The Determination Of Its Hydroxyl Radical Scavenging Ability,
2018
College of Biological Science and Technology, Minnan Normal University, Zhangzhou, Fujian 363000, China; Engineering Research Center of Fujian Province for Fungal Industry, Zhangzhou, Fujian 363000, China
Extraction Of Insoluble Dietary Fiber From Purple Sweet Potato By Ultrasonic Assisted Enzyme Method And The Determination Of Its Hydroxyl Radical Scavenging Ability, Xue Shan
Food and Machinery
The process of extracting the insoluble dietary fiber (IDF) of purple potato by ultrasonic-assisted enzymatic method was studied, and its antioxidation in vitro was also evaluated. The effect of five factors (ratio of material to liquid, ultrasonic time, ultrasonic power, alpha amylase dosage and enzyme hydrolysis temperature) on insoluble dietary fiber extraction rate were determined. Orthogonal optimization test was carried out on the basis of single factor test, and the antioxidant level of IDF was evaluated by hydroxyl radical (·OH) in vitro. The single factor test showed that among the factors, the enzymolysis temperature played the most significant role on …
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities,
2018
College of Agriculture and Biotechnology Hexi University, Zhangye, Gansu 734000, China
Purification Of Flavonoids From Eggplant Leaves Using Macroporous Resin And Its Antioxidant Activities, Yang Bin, Jin Xiaoqing, Li Caixia, Jia Oyang
Food and Machinery
Static adsorption and desorption experiments were carried out to determine the types of macroporous resins for purifying flavonoids from eggplant leaves, to optimize its technological conditions, and to comparatively analyze the antioxidant activities of eggplant leave flavonoids before and after purification. The results showed that NKA-II was the optimal adsorbent. The optimum conditions for purification of flavonoids from eggplant leaves were listed as follows: sample concentration of crude extracts 0.362 6 mg/mL, sample pH 2, the static absorption time, 2.5 h. After 40 minutes desorption with 70% ethanol (pH=3), the content of flavonoids was increased from 17.91% before purification to …
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
The Influence Of Foodborne Pathogens Growth Heterogeneity On Risk Assessment, Lu Yi, Liu Haiquan, Zhao Yong, Xie Jing, Pan Yingjie
Food and Machinery
In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.
Recent Advances In Rapid Detection Techniques Of Fungus Contamination In Dairy Products,
2018
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Recent Advances In Rapid Detection Techniques Of Fungus Contamination In Dairy Products, Yang Tongxiang, Chang Xiaojing, Wu Kongyang, Fei Peng, Chen Junliang, Tang Haoguo, Liu Lili, Kang Huaibin
Food and Machinery
Fungus and their harmful substances become one of the most serious contamination in food. This article mainly summarizes the researches on the fungus contamination profile and fungus rapid detection techniques in dairy and dairy products in recent years. Comparing the application of traditional detection methods and rapid detection techniques in dairy products, it will improve the rapid detection techniques system and develop new detection system to better monitor the dairy products quality and promote the sustainable and healthy development of the dairy industry.
Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products,
2018
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National
Application Of Slurry Ice Combined With Ozone In Preservation Of Aquatic Products, Liu Feng, Xie Jing
Food and Machinery
Ice slurry is used for the preservation of aquatic products with high cooling efficiency and good preservation effect, which could utilize the seawater directly. In recent years, the study of ice slurry has become a hot spot. In this review, the research situation of ice slurry for the preservation of aquatic products in recent years at home and abroad were introduced. The combination of ozone and ice slurry was given to use the bactericidal and bacteriostatic effect of ozone to slow down the process of corruption of catches and extend the shelf life of products. Moreover, the future and development …
Optimization On The Enzymatic Preparation Of Extracellular Polysaccharide From Porphyridium Creuntum With Antioxidant Activities In Vitro,
2018
College of Ocean and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China; Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou, Fujian 362000, China; Key Laboratory of Inshore Resources
Optimization On The Enzymatic Preparation Of Extracellular Polysaccharide From Porphyridium Creuntum With Antioxidant Activities In Vitro, Dong Le, He Jingyan, Zheng Tingting, Dai Congjie, Huang Weihong, Li Yuanyue
Food and Machinery
The optimum enzymatic conditions of extracellular polysaccharide of Porphyridium creuntum (EPS) were investigated in this research. Based on the results of single factor experiment, by using the Box-Behnken response surface method array design, the optimum conditions for hydrolyzing EPS to obtain antioxidant hydrolysates with the highest hydroxyl radical scavenging activity were as follows: enzymolysis reaction time 6.3 h, enzymolysis reaction pH 8.0, enzymolysis temperature 63 ℃, and enzyme-to-substrate ratio 2.7 U/mg. Under the conditions, the scavenging rate of hydroxyl radical was 70.64%. Subsequently, the antioxidant activity of the enzymatic hydrolysates were determined in vitro. The results showed that the enzymatic …
The Effect Of Enzymatic Hydrolysis On The Stability And Color Of Ginkgo Cloudy Juice,
2018
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
The Effect Of Enzymatic Hydrolysis On The Stability And Color Of Ginkgo Cloudy Juice, Ni Yang, Fan Liuping, Xu Xuewan
Food and Machinery
Ginkgo cloudy juice was produced for investigation in the present study. Orthogonal design was carried out to optimize the hydrolysis conditions of enzymic hydrolysis starch from ginkgo cloudy juice. The results showed that a high hydrolysis degree of 55% could be obtained under the optimum enzymatic treatment conditions: a-amylase dosage of 35 U/g kernel, glucoamylase dosage of 60 U/g kernel, hydrolysis temperature of 65 ℃. Ginkgo cloudy juice with different degree of hydrolysis were prepared by controlling hydrolysis time. The suspension and storage stability and some other physical properties including viscosity, droplet size and Zeta potential were characterized to research …
Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying,
2018
School of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China; Jiangsu Sinography Testing Limited Company, Nanjing, Jiangsu 210061, China
Process Optimizing To Produce Of Non-Fried Instant Noodles By Hot Air-Explosion Puffing Drying, Hu Jian, Zhou Ying, Zuo Bo, Shi Yixue, Dai Yangjun
Food and Machinery
In order to optimize the best process for the production of non-fried instant noodles by hot air-explosion puffing drying. 5 factors of hot air-explosion puffing drying process were evaluated by Plackett-Burman experimental design. 3 significant factors affected the quality of instant noodles, including hot air time, explosion puffing temperature and time. Then the steepest climbing experiment was used to approximate the maximum response region. Finally, the optimum process was obtained by Box-Behnken experiment, treated in hot air at 75 ℃ for 36 min, and puffing at 75 ℃ for 87 min. Under this circumstance, the rehydration time of non-fried instant …
Study On The Optimization On Direct Compression Of Lycium Ruthenicum Murr. Submicron Powder,
2018
Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, Qinghai 810008, China; University of the Chinese Academy of Sciences, Beijing 100049, China; Key Laboratory of Tibetan Medicine Research of Qinghai Province, Xining, Qinghai 8100
Study On The Optimization On Direct Compression Of Lycium Ruthenicum Murr. Submicron Powder, Deng Kai, Ding Chenxu, Suo Yourui
Food and Machinery
Appropriate excipients were selected for direct compression process of Lycium ruthenicum Murr. Tablets according to the powder properties were screened. The influence of different excipients was investigated based on single factor test with hardness, friability and disintegration time as comprehensive scores. Then, through the Box-Benhnken design of response surface method, the best prescription of the direct compression of Lycium ruthenicum Murr was made. The impact of the different environment on tablets quality also was detected. Conclusion: Microcrystalline cellulose SH102, anhydrous lactose, colloidal silicon were selected as excipients. powders was obtained as follows: microcrystalline cellulose SH102 content of 29.56%, anhydrous lactose …
Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper,
2018
Technology and Research Center, China Tobacco Jiangsu Industrial Co., Ltd., Nanjing, Jiangsu 210019, China
Effect Of Smoking Regimes On Smoke Release Of Super Slim Cigarettes With Perforation Paper, He Hongmei, Zhang Yuan, Zhu Huaiyuan, Zhuang Yadong, Xiong Xiaomin, Liu Xianjun
Food and Machinery
In order to study the mainstream smoke of the super slim cigarettes with perforation cigarette paper. The tar and nicotine deliveries on a puff-by-puff basis of the super slim cigarettes with different cigarette paper perforation parameters were measured under ISO and HCI regimes respectively. The results showed that: 1) Under ISO regime, tar deliveries of the perforation super slim cigarettes decreased, and there were no obvious variations of nicotine between the perforation cigarettes and the control samples. 2) Under HCI regime, tar and nicotine deliveries of perforation cigarettes increased, and the perforation had a negative effect on the total tar …
Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette,
2018
Technology Center, China Tobacco Hunan Industry Co., Ltd., Changsha, Hunan 410007, China
Influence Of The Moisture Content Of The Tobacco Blend On The Slim Cigarette, Yu Saibo, Tan Chao, Wang Shitai, Guo Xuemin, Jin Yong, Fan Hongmei, Tan Haifeng, Li Ke, Chen Qian, Liu Qi
Food and Machinery
The influence of the moisture content of the tobacco blend on physical, structural distribution of the tobacco blend, static burning rate, firecone falling, mainstream smoke release, as well as cigarette taste of the slim cigarette were investigated. The results showed that the tobacco blend constituent, firecone falling and cigarette taste were greatly influenced by the moisture content of the tobacco blend when that was between 11.5% to 13.8%. With the increasing of the moisture content of tobacco blend, its degrading resistant property of the tobacco blend became better and the coarse fraction of the tobacco blend constituent was dominating. With …
On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence,
2018
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
On-Line Determination Of Emergency Pollution Of Deoxynivalenol In Drinking Water By Flow Injection Chemiluminescence, Yang Panpan, Tang Shuze, Wu Shizheng, Li Liang, Teng Jiuwei
Food and Machinery
A rapid, simple and sensitive flow injection chemiluminescence (CL) method was developed for the determination of deoxynivalenol in drink water. The method was based on the enhancement effect of deoxynivalenol on the CL reaction of luminol-H2O2 in alkaline medium. The influences of various experimental factors, including sodium hydroxide, luminol, hydrogen peroxide, Tween 80 concentrations were investigated. Under the optimum conditions, the enhanced CL intensity was linearly related to the concentration of deoxynivalenol in the range of 0.001～4.000 mg/L with a detection limit (3σ) of 0.001 mg/L. The precision was calculated by analyzing sample containing 0.2 mg/L deoxynivalenol …
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution,
2018
College of Food Science, South China Agricultrual University, Guangzhou, Guangdong 510642, China
Effects Of Pulsed Electric Field And Metal Ions On The Electrochemical Properties Of Ovalbumin Solution, Hu Fei, Tang Ting, Zhang Jia, Liu Yanyan, Jiang Aimin, Jiang Zhuo
Food and Machinery
Zeta potential analyzer, conductivity meter and electrochemical workstation were used to analyze the variation of zeta potential, electrical conductivity and redox potential, with addition of different divalent metal ions (Ca2+, Ba2+, Mn2+ and Cu2+) to ovalbumin solution before and after pulsed electric field treatment. The results showed that: ① the zeta potential of ovalbumin solution with Ba2+ and Cu2+ decreased with the addition of pulsed electric field energy and samples with Ca2+ and Mn2+ increased first and then decreased; ② With the increase of pulse electric field treatment time, …
Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder,
2018
College of Biotechnology, Southwest University, Chongqing 400715, China
Effect Of Crushing Fineness On The Chemical Properties Of Mulberry Leaves Powder, Li Ling, Ding Xiaowen, Zhao Wei, Zhang Gaojun, Huang Xianzhi
Food and Machinery
The particle size, microstructure and dissolution of functional components of mulberry leaf powder with different fineness were measured. The three kinds of mulberry leaf powder was obtaind, fine powder, micro powder, and superfine powder. Compared with fine mulberry leaf powder, the average particle size of micro mulberry leaf powder and superfine powder decreased by 86.82% and 91.39% respectively. The content of DNJ (1-deoxynojirimycin) increased by 107.86% and 118.75% (P<0.01), and the content of total phenolics increased by 0.40% and 4.91%. Moreover, the content of polysaccharides increased by 18.86% and 36.57% (P<0.01), and the content of flavonoids increased by 28.47% and 31.86% (P<0.05)，with the contents of amino acid nitrogen increased by 20.00 % and 45.00 %. The Soluble dietary and total dietary fiber increased by 3 998.31% and 6 809.12%, 324.84% and 554.92% (P<0.01). Insoluble dietary fiber decreased by 53.31% and 86.59% (P<0.01). Therefore, the fine pulverization increases the amount of the functional properties dissolution.
Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation,
2018
(Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources, Qinzhou, Guangxi 535000, China; College of Chemical Engineering, Xiangtan , Hunan 411105, China
Effect Of Salt On Safety Indexes Of Sausage Inoculated With Mixed Cultures During Fermentation, Li Jia, Liu Zhongyi, Chen Yu, Luo Xinping, Yang Hui, Li Ping
Food and Machinery
In order to determining the optimum concentration of salt curing and providing a reference for the preparation of fermentation sausage pre-treatment, the pork was salted by four kinds of low salt concentration, then was made into sausages and fermented. The effects of pH, nitrite, TVB-N and microorganisms on the safety of sausage were analyzed and compared by national standard method under various salinity during fermentation. The results showed that lactic acid bacteria was inhibited less inhibitory at 1.5% and 2.0% salt concentration. Number of lactic acid colonies increased rapidly at the first 6 h after fermentation, and increased slowly after …
Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health,
2018
Louisiana State University and Agricultural and Mechanical College
Delivering Entrapped Lactobacillus Plantarum Ncimb 8826 With Cereal-Legume Infant-Weaning Food To Improve Children's Gastrointestinal Health, Emmanuel Kyereh
LSU Doctoral Dissertations
Diarrhea remains the second leading cause of death among children under five globally, about one in five children’s deaths are attributable to it. In recent years,’ probiotics have been used as an alternative therapy measure to manage the situation. A promising delivery method that entraps probiotics in infant formula may help prevent or reduce diarrhea. The overall objectives of this study were to deliver entrapped Lactobacillus Plantarum NCIMB 8826 with maize-legume fortified complementary weaning food to reduce diarrhea and improve the gut microbiota. Both in vitro and in vivo models were used in this study and a mouse (C57BL/6 mice …
Cloning And Characterization Of A Pyrethroid Pesticide Decomposing Esterase Gene, Est3385, From Rhodopseudomonas Palustris Psb-S,
2018
Hunan Academy of Agricultural Science, China
Cloning And Characterization Of A Pyrethroid Pesticide Decomposing Esterase Gene, Est3385, From Rhodopseudomonas Palustris Psb-S, Xiangwen Luo, Deyong Zhang, Xuguo Zhou, Jiao Du, Songbai Zhang, Yong Liu
Entomology Faculty Publications
Full length open reading frame of pyrethroid detoxification gene, Est3385, contains 963 nucleotides. This gene was identified and cloned based on the genome sequence of Rhodopseudomonas palustris PSB-S available at the GneBank. The predicted amino acid sequence of Est3385 shared moderate identities (30–46%) with the known homologous esterases. Phylogenetic analysis revealed that Est3385 was a member in the esterase family I. Recombinant Est3385 was heterologous expressed in E. coli, purified and characterized for its substrate specificity, kinetics and stability under various conditions. The optimal temperature and pH for Est3385 were 35 °C and 6.0, respectively. This enzyme could …
Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition,
2018
University of Nebraska-Lincoln
Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Candida albicans is a dormant commensal in the mucosa of healthy individuals but can become an opportunistic pathogen when the host microflora is compromised. It has been reported as the most common cause of fungal infection among hospitalized U.S. patients, with elevated mortality rate. Candida species have been reported as resistant to antifungal drugs that increase the application of novel strategies to treat this infection. Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. C. albicans has the ability to switch phenotype from yeast-to-hyphae cells, with hyphae being the most …
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device,
2018
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Experimental Research On Defrosting Process Of Cooling Fan Withreurn Air Cover And Heat Insulation Device, Dong Liqiao, Tan Xiangdong, Li Jianguo, Wan Jinkang
Food and Machinery
In order to reduce the effect of electric defrosting heat on the cold storage temperature change during defrosting process, a heat insulation defrosting device with a return air cover and outlet baffle was designed, through the different condition of experiments, then the questions that how the return air cover and partition device to influence the temperature field around the air-cooler, the cold storage temperature and the consumption of electric heating defrosting were studied through comparing the experimental data whether the return air cover and partition device was used or not. The results indicate that after using the return air cover …
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation,
2018
State Key Laboratory of Food Science and Technology Jiangnan University, Wuxi, Jiangsu 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education Jiangnan University, Wuxi, Jiangsu 214122, China; International Cooperation Laboratory of Food Science and Technology of the Ministry of Education, Wuxi, Jiangsu 214122, China
Expression Of Humicola Insolens Cutinase In Escherichia Coli And Its Optimization Of Fermentation, Sun Yirong, Wu Jing, Su Lingqia
Food and Machinery
Cutinase is a kind of multifunctional hydrolase, which has important application value in the food processing and textile refining industry. The recombinant expression system of Escherichia coli (E.coli) BL21 (DE3) was used to achieve the recombinant expression of Humicola insolens cutinase in E.coli, and the activity of extracellular supernatant in shaking flask level reached 170 U/mL. The recombinant cutinase was characterized. The optimum pH was 8.5, the optimum temperature was 80 ℃, with good pH stability and temperature stability. In order to further improve the possibility of the industrial application of H.insolens cutinase, the recombinant E.coli was cultured in 3 …
