Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product,
2017
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;State Key Laboratory of Food Science &Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Purification Of Tea Saponin With Macroporous Resin And Properties Of The Product, Gu Jiao, Yang Ruijin, Xie Bin, Zhang Wenbin, Zhao Wei, Hua Xiao
Food and Machinery
Purification of tea saponin with macroporous resin and the changes of properties of the product were investigated. With comparisons of eight kinds of macroporous resin with different polarity to the crude tea saponin through static adsorption and dynamic adsorption, XR910X resin was selected to refine the tea saponin. Moreover, it was found that the tea saponin adsorption by XR910X would be matched by Freundlich Model. The optimal purification conditions were as following: the loading sample was crude tea saponin solution with pH 6.0, and the loading volume 1 BV, loading velocity 1.71 BV/h. Then 0.05 g/100 mL NaOH solution was …
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants,
2017
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
Acomparative Study Of Contents Of Total Flavonoids And Their Antioxidant Activities In Six Plants, Fu Jingjing, Xiao Haifang, Song Yuanda
Food and Machinery
In the present study, six total flavonoids extracts were prepared from Honey suckle, Walnut leaves, Withania Somnifera, Rhodiola rosea, Pomegranate bark, and Polygonum multiflorum. The total flavonoids content of six plant extracts were measured by aluminium nitrate-sodium nitrite colorimetry. The antioxidant activities of six extracts were compared by the detection methods of DPPH, ABTS and Fenton, and then the correlation of total flavonoids content was analyzed by Pearson. The results showed that the DPPH scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞R. rosea＞P. multiflorum＞Pomegranate bark. The hydroxyl radical scavenging order was Honey suckle＞Walnut leaves＞W. Somnifera＞P. multiflorum＞Pomegranate bark＞Rhodiola rosea. The results showed …
Optimization On Foam Separation Process For Spinach Leaf Protein,
2017
Department of Chemistry, Qinghai Normal University, Xining, Qinghai 810008, China
Optimization On Foam Separation Process For Spinach Leaf Protein, Liu Long, Zhang Wei, Chen Yuantao, Liu Haibin, Gao Zhongchao, Lei Lei
Food and Machinery
In order to develop and utilize spinach leaf protein resources effectively, the spinach leaves were used as raw material in this work. Based on the single factor experiments, Box-Behnken design was adopted to investigate the influence of four factors: the dilution ratio, gas velocity, temperature and pH on recovery rate and enrichment ratio of leaf protein from spinach leaves. The optimum conditions for the foam separation of spinach leaf protein were found: diluting time of 16 times, gas velocity of 260 mL/min, temperature of 40 ℃, pH value of 7.5. Under these conditions, the recovery and enrichment ratio reached to …
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke,
2017
Techenology Center of China Tobacco Henan Industry Co. DLtd, Zhengzhou, Henan 450000, China
Preparation Of Tobacco Flavor-Modified Chitosan Materials And Application Of Reducing Phenol In Cigarette Smoke, Hu Shaodong, Liu Huan, Wang Pengfei, Wang Hongwei, Yu Jianchun, Yang Jinchu
Food and Machinery
In order to reduce phenol in main stream cigarette smoke common-used tobacco flavor (vanillin and citral) were chosen to modify chitosan (CS) via schiff base reaction to prepare vanillin-modified chitosan (CA-Va) and citral-modified chitosan(CS-Ci). The synthesized products were characterized by Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA) and scanning electron microscopy (SEM). The phenol reduction performance of modified chitosan was evaluated with a simulation device. The results showed that: ① When CS-Va was added infive cigarettes, the biggest reducing rate was 28.94%, whereas the biggest reducing rate was 22.04% when CS-Va was added in these five samples; ② …
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin,
2017
Affiliated Hospital of Yanbian University, Yanji, Jilin 133002, China
Hypoglycemic Effect Of Fermented Inonotus Obliquus On Type Ii Diabetic Rats Induced By Streptozotocin, Xu Zhengzhe, Wang Feixue, Wang Haoyue, Ma Weiping, Bai Jin, Lin Mo, Li Guanhao, Chen Zhengai
Food and Machinery
To test effects of FIO on blood glucose, blood lipid, and antioxidation in type Ⅱ diabetes, the type Ⅱ diabetic rat model was established by high fat diet-feeding combined with intraperitoneal injection of STZ. The results showed that FIO significantly lowered FBG levels, promoted synthesis of HGln, and improved insulin resistance in the type Ⅱ diabetic rats, compared to untreated control diabetic animals. In addition, FIO not only significantly decreased TC, TG, FFA, LDL and MDA in serum, but also dramatically increased the HDL in serum and the activities of SOD in type Ⅱ diabetic rats. Our study showed that …
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes,
2017
Guangdong Food and Drug Vocational College, Guangzhou, Guangdong 510520, China
Study On The Effects Of Preparate Flavor Base Material By High Degree Of Enzymatic Hydrolysis Of Oyster With Compound Enzymes, Yao Yujing, Yang Zhao, Huang Jiajia, Cui Chun
Food and Machinery
The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster. The degree of hydrolysis (DH) and sensory analysis of oyster as index parameter, and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster. The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed. The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 21（w/w）, and the quantity of compound enzymes was 0.1% （\[E\]/\[S\]）, at 60 ℃ for 24 h in the solution of pH …
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake,
2017
College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
Effects Of Sweetness Inhibitor On Quality And Preservation Of Low-Sweet Cake, Wang Yongjun, Huang Min, Dong Qingliang, Zheng Jianxian
Food and Machinery
The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature,
2017
Longdong University, Qingyang, Gansu 745000, China
Influence Of Soaking And Millet/Water Ratio On Microwave-Convective Drying Characteristics And Quality Of Cooked Millet Under The Constant Temperature, Wang Yingqiang, Wen Jianhua, Liu Aiqing, Zhao Hongxia, Yangwen Xian, Yang Feng
Food and Machinery
In this study, the cooked millet was dried using microwave-convective drying under the constant temperature and the effect of soaking and millet/water ratio before pressure cooking millet on the drying kinetics and quality of dried millet were investigated. The results showed that the whole drying process was controlled by diffusion and characterized by two stage falling rate drying. The moisture content during millet drying was predicted by the experienced Henderson and Pabis modle (R2>0.971 4) and the effective moisture diffusivity calculated by Fick's law of diffusion was in the range of 3.30×10-7 m2/s to 5.03×10 …
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette,
2017
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Study On Performance Of Different Specifications Of Acetate Tow For Medium Fine Cigarette, Gao Mingqi, Gu Liang, Li Mingzhe, Meng Yang, Tian Haiying, Zhang Zhan, Yang Jinchu, Ji Peng, Dong Yanjuan, Feng Xiaomin
Food and Machinery
In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed …
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs),
2017
Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang, Guizhou 550025, China
Preparation Of Complex Microbial Inoculants Of Fermented Chilli’S Direct Vat Set (Dvs), Shen Changxuan, Wang Xiujun, Zhu Longhui, Huang Shan, Liu Jiahui, Yin Shuang, Tian Duo
Food and Machinery
For developing complex microbial inoculants of fermented chilli and improving production efficiency of fermented industry, the ability of produce acid, acid fastness, salt tolerance and safety of bacterial strains which were separated and identified from natural fermented chilli were determined. And Lactobacillus plantarum, Lactococcus lactis, Bacillus subtilis were chosen to be alternatives for complex microbial inoculants. The best formula, obtained by experiment of inoculating ratios and majorization of ferment’s condition, were: the proportion of volume of Lactobacillus plantarumLactococcus lactisBacillus subtilis=141, the quantity of inoculation 6%, the time of fermentation 66 h, the concentration of salt 4%. It was showed that …
Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology,
2017
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Optimization Of Spray Drying Process Of Dateplum Persimmon Powder By Response Surface Methodology, Qiao Xiaoquan, Ren Guangyue, Duan Xu, Zhang Ledao
Food and Machinery
In order to improve the drying effect of Dateplum persimmon powder through enzymatic hydrolysis followed by spray drying. The results showed that the total soluble solids contents of dateplum persimmon hydrolysate was 65.89%, when the hydrolysis was performed using 0.2% multi-enzyme(pectinase and cellulase) for 90 min at 45 ℃ and initial pH 4.5; after preconcentration to 16%, the hydrolysate was spray dried at an air-inlet temperature of 176 ℃, under adding the amount of gum Arabic of 53% and feed rate of 818 mL/h, resulting in a powder yield of 26.89% with water content smaller than 5%, and high suitability …
Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province,
2017
Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Current Situation And Development Strategies Of Freshwater Fish Processing Industry In Hunan Province, Xu Simin, Li Zhao, Wang Jianhui, Huang Shouen, Liu Yongle, Wang Faxiang, Li Xianghong, Yu Jian
Food and Machinery
This paper discussed the current status of processing about freshwater aquaculture in Hunan province. The problems existing in processing was analyzed, which aims to find out the critical problem restricting the development of the aquaculture industry in Hunan Province. Then, some constructive suggestions were put forward to improving processing qualities of fishery resources to meet the consumers’ demands for the diversification of freshwater fish products and increasing the competitiveness of fishery in Hunan Province so as to promote freshwater aquaculture healthy and sustainable development.
Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas,
2017
Hunan International Economics University, Changsha, Hunan 410205, China
Study On Theindustrial Standardization Management Mode Of The Local Special Food In Tourist Areas, Zhu Fang
Food and Machinery
Focusing on the uneven qualities of current local special foods in tourist areas, propose to take the industrial development of local special food as source, combine multi-departments, and excavate local special food culture, to establish a standard system and protection/management mechanism of local special food. Create the industrialization chain of local special food, form a food management chain with local characteristics, improve the management mode of local special foods, to find new economic increasing points for local catering service industry and special foods and, and provid a new way for the development of local tourism.
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing,
2017
College of Food Science, Southwest University, Chongqing 400715, China
Effects Of Compound Additives On Mass Transfer Kinetics And Myofibrillar Protein Of Rabbit Meat During Curing, Zhang Weiyue, Xia Yangyi, Hou Baihui, Su Yan, Li Hongjun
Food and Machinery
The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing. Results: compound additives affected the changes of water content(△Mwt), salt content(△MNaClt), total weight(△M0t), but the difference was not significant(P>0.05). The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10-10 m2/s). …
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli,
2017
University of Shanghai for Science & Technology, Shanghai 200093, China; Shanghai Academy of Agricultural Sciences Agricultural Preservation and Processing Research Center, Shanghai 201403, China
Effect Of Controlled Atmosphere On Preservation And Freshness Storage Of Broccoli, Huang Yufei, Qiao Yongjing, Liu Chenxia, Zhu Zhongnan
Food and Machinery
This research studied the effect of O2/CO2 controlled atmosphere on quality indicators in the "Hanxiu" broccoli in (0.0±0.5) ℃.The results showed that the O2/CO2 controlled atmosphere could keep the water content , the soluble solids content, VC content and chlorophyll content of broccoli, and effectively restrain the increase of the malondialdehyde content. Meanwhile, it also decreased the activity of PPO, maintained the activity of POD. It was concluded that O2/CO2 controlled atmosphere could keep the quality of broccoli during the period of storage ,and delay the aging rate. In the …
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct,
2017
California Polytechnic State University, San Luis Obispo
The Recovery Of Protein From Egg Yolk Protein Extraction Granule Byproduct, Irene Jennifer Kaufman
Master's Theses
In addition to proving an excellent source of nutrients, eggs are used in the food, cosmetic, and biotechnology industries for their rheological and bioactive properties. Much of the potential for the added value is in individual components of the egg, rather than the whole egg. At low speed centrifugation, yolk separates into two distinct fractions—granules and plasma. It is becoming increasingly popular in the industry to remove the plasma fraction of the egg yolk to use for its livetins, particularly immunoglobulin Y, leaving behind a granule by-product (“yellow cake”). Previous research has shown potential added-value from the granule fraction, especially …
Study On Isolation And Identification Of Reducing Citric Acid Strains,
2017
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
Study On Isolation And Identification Of Reducing Citric Acid Strains, Zhang Duo, Mao Yong, Mao Jian, Liu Shuangping, Zhou Zhilei
Food and Machinery
In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and …
Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf,
2017
College of Biology, Hunan University, Changsha, Hunan 410082, China; Hunan Province Key Laboratory of Plant Functional Genomics and Developmental Regulation, Changsha, Hunan 410082, China
Effects Of Endophytic Bacteria On Citral Production In Cymbopogon Citratus (Dc.) Stapf, Liu Qian, Yan Jindong, Xu Ting, Li Yan, Zhu Yonghua
Food and Machinery
The existence of endophytes significantly contributes to plant health and metabolism, however, the effects of endophytes on the volatile organic compounds (VOCs) metabolism of aromatic plant Cymbopogon citratus are still unclear. In this study, the endophytic bacteria from C. citratus grown at different seasons were isolated, and a dominant endophytic bacterium Bacillus sp. CcLf-2 was identified, with a fragrance-producing property. After seasonal analysis of the VOCs of C. citratus by headspace gas chromatography-mass spectrometry, found that the abundance pattern of CcLf-2 had a similar trend with the emission profile of citral, the primary and valuable composition of VOCs, in C. …
Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread,
2017
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Application Of High Producing Β-Glucosidase Lactic Acid Bacteria In Raisin Sourdough Bread, Qian Chao, Yang Wendan, Zhang Binle, Zhuang Jin, Xu Yan, Huang Weining, Li Ning, Filip Arnaut
Food and Machinery
Three high producing β-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by 16S rDNA. The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making. After that, the aroma of the bread was analyzed by GC-MS as well as sensory evaluation. The results showed that among the 125 isolated lactic acid bacteria, there were 28 strains which produce β-glucosidase. Three strains showed high enzyme-producing ability, they were identified as Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28). M12, which appeared the …
Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy,
2017
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees 〔Central South University of Forestry and Technology〕, Ministry of Education, Changsha, Hunan 410004, China
Structure Determination On A New Acetyl Flavonoid Glycoside In Seeds Of Camellia Semiserrata Chi. By Nmr Spectroscopy, Cao Qingming, Lan Fang, Wang Weijie, Bao Liyuan, Zhong Haiyan
Food and Machinery
A high-purity compound was extracted by solvent extraction, liquid-liquid separation, silica gel chromatography and high-performance liquid semi-preparative chromatography by using seeds of Camellia semiserrata Chi. as raw materials. The compound was identified as kaempferol-3-O-\[α-L-rhamnopyranosyl-(1-3)- 2,4-di-O-acetyl-α-L-rhamnopyranosyl-(1-6)\]-β-D-glucopyranoside, an acetyl flavonoid glycoside, by physical and chemical properties, mass spectrometry and nuclear magnetic resonance. Two-dimensional nuclear magnetic resonance (2D-NMR) techniques including H-H COSY, HSQC, HMBC and TOCSY were used to affiliate its 1H and 13C NMR chemical shift and explain the structure.
