Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L.,
2016
Production Forest Institution of Xinjiang Academy of Forest Science, Urumqi, Xinjiang 830000, China
Effect Of Different Harvest Dates On Qualities Of Juglans Siggillata L., Wang Jianyou, Liu Fenglan, Mao Jinmei, Han Hongwei
Food and Machinery
In order to study and analyze the effect of different dates on qualities of walnut (Juglans siggillata L.), main qualities of wen 185, xin 2, zha 343 were determined and analyzed on September first, tenth, twentieth, thirtieth and October tenth 2014. The results showed that the contents of reducing sugar, fat and protein in wen 185, xin 2 and zha 343 increased and reached the peak on October tenth. The contents of Vitamin E and ash of walnuts were comparatively high, and less moisture was lost. Over all, there were significant differences between nutrients in every single specie, as well …
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis,
2016
The School of Food Science and Technology, Jiangnan University,Wuxi, Jiangsu 214122, China
Optimization On Compound Solvent Extraction Of Oat Bran Oil And Its Antioxidants Analysis, Yuan Ruling, Wang Ren, Wang Li, Luo Xiaohu, Li Yongfu, Li Yanan, Chen Zhengxing
Food and Machinery
In order to obtain higher antioxidant activities of oat bran oil, used n-hexane and ethanol as extraction solvent were seleted as the extracting solvents. The effects of volume ratio of n-hexane to ethanol, mass ratio of extraction solvent to oat bran, extraction time and temperature on the yield and the antioxidant activities of oat bran oil were investigated. The result showed that the optimum extraction conditions of oat bran oil were volume ratio of n-hexane to ethanol 1∶1, the liquid-solid 8∶1 (V/m), extraction time 2 h, extraction temperature 50 ℃; In this condition, the yield and the IC50 of …
Isolation And Identification Of Polyphenols From Lens Culinaris Medik,
2016
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
Isolation And Identification Of Polyphenols From Lens Culinaris Medik, Liu Xiangyu, Zhao Pei, Yan Yali, Liu Jianfu, Chen Qingsen
Food and Machinery
Using organic solvent method to extract polyphenols in lentils, the extraction process was optimized by making response surface experiment. Results of the study indicated that, when the mass ratio of solid and solvent was 190︰1 (V︰m); the temperature was 82.60 ℃; the concentration of acetone was 12.96%, a better extraction effect could be obtained, and the average extraction rate could reach 26.94%(m/m). High performance liquid chromatography (HPLC) analysis has showed that the polyphenols of lentils which extracted by this method were mainly composed of vanillin, p-coumaric acid, rutin and quercetin.
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis,
2016
College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
Optimization Of Fermentation Conditions For Preparation Of Antioxidant Peptides From Yak Blood Antioxidant Peptides With Bacillus Subtilis, Du Xin, Xiao Lan, Li Cheng, Wen Xin, Tian Tian, Zhou Hengliang, Song Likun, Liu Jing, Fan Yinyi
Food and Machinery
In order to optimize fermentation conditions for production preparation of Yak blood antioxidant peptides with Bacillus subtilis, ·OH scavenging rate was taken as index to analyze the effects of fermentation time, inoculum concentration, substrate concentration on the antioxidant result with response surface methodology. The optimum fermentation conditions were determined as followsfollowed: 75 g/L of substrate concentration, 69.5 h of fermentation time, 2.5%(V/V) of inoculum concentration. Under such conditions, the ·OH scavenging rate was 74.48%, which was close to the theoretical value of 75.77%. Eventually, the content of peptides in fermented supernatant was 2.31 mg/mL.
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles,
2016
Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Effects Of Transglutaminase On Qualities Of Buckwheat Noodles, Wei Xiaoming, Guo Xiaona, Zhu Kexue, Peng Wei, Zhou Huiming
Food and Machinery
Addition of transglutaminase (TG) was used to improve the quality of buckwheat noodles. The effect of TG on the water absorption, cooking loss, texture properties and microstructure of buckwheat noodles was investigated, as well as protein polymerization and the mechanism impacting on the quality of noodles by SDS—PAGE and SE—HPLC. The results indicated that addition of TG significantly (P < 0.05) decreased the water absorption and cooking loss of noodles, increased the hardness and tensile force. When adding 0.01% TG, the lowest cooking loss of buckwheat noodles was obtained. In addition, with the increase of TG, RVA viscosity properties of buckwheat noodle flour increased except for breakdown. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weight was observed in SDS—PAGE patterns and the SDS extractable protein decreased, which demonstrated that TG promoted the protein cross-linking in the buckwheat noodles. And a tight and continuous protein network was observed by CLSM, which made the starch granules be well embedded in it and thus impacted the quality of buckwheat noodles.
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine,
2016
Academe of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, Guizhou 558000, China
Study On Stability Of Monascus Pigment In Production Process Of Red Sweet Rice Wine, Li Yongbo, Xiao Guoxue, Ma Yuan
Food and Machinery
Monascus-rice was prepared through solid-state fermentation, and red pigment was extracted in nature . Taking the color value as the index, the effects were studied, including light, temperature, heating time and metal ions on the stability of Monascus pigment. The results showed: The order of the lighting effect on the stability of Monascus pigment was: Light > UV >dark. The influence of light on the stability of Monascus pigment was the most obvious; In addition, with the increasing of temperature, the stability of Monascus pigment was worse. Meanwhile, with the longer heating time, the color value loss was more. Among metal …
Study On Problems And Suggestions From The Development Of China Food Industry Tourism——An Analysis Of Changsha Food Industry Tourism,
2016
Hunan Internation Economic University, Changsha, Hunan 410205, China
Study On Problems And Suggestions From The Development Of China Food Industry Tourism——An Analysis Of Changsha Food Industry Tourism, Zhu Fang
Food and Machinery
Development of Chinese food industry tourism nowadays possesses a series of advantages and profound necessity. Facing good prospects, food industry tourism yet confronts problems from of the development environment, concept, design of product development, and team construction. Through analyzing the food tourism mode of Changsha, in the future, developing food tourism needs explore useful ways on policy, environment, products and staff.
Progress On Modification Of Carbon Nanotubes And Applications In Food Detection,
2016
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Progress On Modification Of Carbon Nanotubes And Applications In Food Detection, Wang Kun, Li Zhonghai
Food and Machinery
Carbon nanotube (CNT) is a new material of nano-carbon materials. In this paper, it describes the non-covalent and covalent modification methods of carbon nanotubes, and its application in the field of pesticide and veterinary drug residues, heavy metals testing, food additives testing and detection of genetically modified foods, and its development direction in the field of food testing was discussed.
Research Progresses On Ssr Molecular Markers In Foxtail Millet,
2016
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Research Progresses On Ssr Molecular Markers In Foxtail Millet, Shen Yan, Wang Ying, Sun Daqing, Zhang Dongjie
Food and Machinery
Foxtail millet was one of the important positions in grain crops. With the completion of its whole genome sequencing, it had greatly promoted the development of molecular markers of foxtail millet. As the second generation, with a simple operation, good reproducibility and reliable results and other advantages, SSR markers technology had been widely adopted in crop genetic diversity, construction of genetic linkage map, analysis of quantity shape, species identification and other research. The application in genetic diversity and other research of SSR markers in foxtail millet were reviewed, and it was expected to provide information and reference for the development …
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production,
2016
Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China
Study On Screening Of High Lipase-Producing Strain And Conditions For Enzyme Production, Zhao Xingxiu, Zhao Changqing, He Yiguo, Zou Wei, Zhang Jing
Food and Machinery
16 samples were obtained from 8 sample points such as the soil of oil mill, restaurant, lampblack absorber. 9 strains were gotten by primary screening with bromocresol purple plate and secondary screening with shaking flask fermentation, and a strain, which producing lipase with 12.9 U/mL was determined original strain. By single factor and orthogonal experiment the optimum condition for high lipase-producing of the strain A7 was obtained, which was soybean oil 5 g/L, peptone 20 g/L, MgSO4·7H2O 0.4 g/L, pH 6.0, culture temperature 30 ℃, rotation speed 200 r/min. The enzyme activity of strain A7 was 19.8 U/mL under the …
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method,
2016
Comprehensive Utilization Key Lab of Chinese Herbal Medicine of Yueyang Dongting Lake Area, Yueyang Vocational & Technical College, Yueyang, Hunan 414000, China
Extraction Of Artemisia Argyi Volatile Oil With Microwave-Assisted Enzyme Method, Yi Xuejing, Liu Gang, Gong Zhengwu
Food and Machinery
Microwave-assisted enzyme method was adopted to improve the extraction ratio of Artemisia argyi volatile oil, the effects of enzyme extraction time, temperature, and microwave power on the extraction ratio had discussed. The extraction process was optimized with orthogonal experiment, and the ingredient of Artemisia argyi volatile oil had analyzed. The results showed that the microwave-assisted process had the benefit to get a higher extraction ratio as 60 min enzyme extraction time, 45 ℃ enzyme extraction temperature, 10 min microwave processing time, 250 W microwave power, 0.9% cellulase dosage and pH 4.0 buffer solution. The average extraction ratio was 3.61% which …
Toxicological Evaluation On Safety Of Hemp Seed Oil,
2016
College of Light Industry and Food Science, South China University of Technology, Guangzhou, Guangdong 510640, China
Toxicological Evaluation On Safety Of Hemp Seed Oil, Wei Yueyuan, Li Li
Food and Machinery
The acute toxicity test, genotoxicity and subchronic oral toxicity of hemp seed oil were investigated. Results indicated that LD50 from the acute toxicity test of mouse was higher than 40 mL/kg. The negative results were showed in Ames test, micronucleus test of bone marrow and sperm abnormality test. No significant differences were found in body weight, food efficiency and blood endpoint values between testing groups and control group. Furthermore, the values of serum biochemical endpoints separately fell into the ranges of their normal specific concentrations. An absence of histological changes in rat organs was observed. It is concluded that …
Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater,
2016
Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; SoybeanProcessing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
Isolation, Identification And Biological Characteristics Of A Bacteriocin-Producing Lactic Acid Bacteria Strain Isolated From Fermented Soybean Processing Wastewater, Yin Lebin, Zhang Chenfei, Sun Jing, Kong Xiaoting, Xia Qiuliang, Zhou Xinxing, Du Yan, Lai Han, Zhao Liangzhong
Food and Machinery
A bacteriocin-producing lactic acid bacteria strain designated as NLB-3 was isolated from natural fermentation broth of a soybean plant. By excluding the disturbances of organic acids and H2O2 to antibacterial activity of indicator bacteria, and after the fermentation broth protein stability analysis, the antibacterial substance was determined as bacteriocin. On the basis of the colonies, cells morphology, dissolved calcium circle, physiological and biochemical characteristics, strain NLB-3 was preliminary identified as Lactobacillus sp.. The biological characteristics of strain NLB-3 showed that, its optimum growth temperature was at 35 ℃, after 16 hours fermentation, the pH value reached 3.45 …
Pasting And Gel Properties Of Hulless Barley Starch,
2016
East China University of Science and Technology, Shanghai 200237, China
Pasting And Gel Properties Of Hulless Barley Starch, Lu Yuandi, Chang Yaning, Dai Wei, Nie Jiarui
Food and Machinery
The pasting properties of starch from hulless barley were analyzed and compared with those of starches from buckwheat and wheat. Effects of different media (sucrose, NaCl and pH) on pasting was studied. The texture and stability of gels were analyzed. Chemical composition, granule structure, relative crystallinity and transparency of the starches were investigated. The results indicated that highland barley starch (HBS) granule is large, flat oval with A type crystal pattern and crystallinity of 26.7%. The pasting stability was increased with the addition of NaCl and retrogradation had been suppressed greatly. While little effects of sucrose and pH (3～11) on …
Research On Texture Properties Of Low-Methoxyl Pectin Gel,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Research On Texture Properties Of Low-Methoxyl Pectin Gel, Hu Wenyue, Shan Yang, Li Gaoyang, Fu Fuhua, Li Qili
Food and Machinery
Taking low-methoxyl pectin and low-methoxyl amidated pectin as research objects, hardness and springiness as measurement index, this study aimed to investigate the effects of pectin concentration, sucrose concentration, calcium concentration and pH value on the texture properties of pectin gel. Through single factor experiment, it could be concluded that the texture properties of low-methoxyl amidated pectin gel was better than the ordinary low-methoxyl pectin. The orthogonal test showed that the optimum condition for low-methoxyl amidated pectin gel were as follows: concentration of pectin was 1.3 g/100 mL, concentration of sucrose was 20 g/100 mL, concentration of calcium was 35 mg/g …
Uptake And Distribution Of Pb And Cd By Hybrid Rice In Soils,
2016
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Uptake And Distribution Of Pb And Cd By Hybrid Rice In Soils, Wang Jingyun, L Ijuan
Food and Machinery
In Jingxing village, Changsha city, soil samples and their respective hybrid rice samples were collected. Based on the content of Pb and Cd in the soils and hybrid rice, whether put in lime before heading had an effect on the accumulation and distribution of Pb and Cd was analyzed. The results showed that, in the common red soil, 94.20% of Pb was distributed in root, only 54.00% of Cd was distributed in root. In red soil with lime, the total distribution of Pb and Cd in root, stem and leaf were increased 2.20% and 17.20%, but the distribution decreased by …
Preparation And Modification Of Magnetic Nanobeads With Promised Biological Applications,
2016
College of Chemical and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
Preparation And Modification Of Magnetic Nanobeads With Promised Biological Applications, Hu Qiongcan, Ning Jingheng, Liu Zhenguo, Zhang Weifeng, Liu Long, Wang Jianhui
Food and Machinery
Magnetic nanobeads are more and more widely used in the fields of biology and medicine. However, there are still some shortcomings about the magnetic nanobeads such as nonuniform size, poor dispersity, weak magnetism and low functionalization degree after modification. This study was focused on how to acquire magnetic nanobeads by overcoming these drawbacks. Firstly, a highly magnetic nucleus with homogenous sizes, Fe3O4, was prepared. Then, it was successively modified by tetraethoxysilane and 3-aminopropyltriethoxysilane, giving functionalized magnetic nanobeads Fe3O4@SiO2 or Fe3O4@SiO2—NH2, respectively. The influence …
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots,
2016
College of Science, Liaoning Technical University, Fuxin 123000, China
Determination Of Streptomycin Residue By In Tomatoes By Synchronous Fluorescence Of Cdte Quantum Dots, Mao Yongqiang, Hu Meina, Li Na, Zhang Dan, Mao Jing
Food and Machinery
Thioglycolic acid capped CdTe quantum dots (QDs) was prepared via hydrothermal synthesis method. Based on the synchronous fluorescence enhancement of CdTe QDs in the presence of streptomycin, a synchronous fluorescence method for the determination of streptomycin residue was established. Influence factors including pH value of buffer solution, concentration of CdTe QDs and reaction time were investigated. The samples were extracted with methanol by ultrasonic processing, and were added into the solution which was composed of 1.0 mL of CdTe quantum dots (3.5×10-5 mol/L) and 1.0 mL of Tris—HCl buffer solution (pH=6.0). After standing for 10 min, the synchronous fluorescence …
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods,
2016
Jiangsu Kaiyi Intelligent Technology Co., Ltd., Wuxi, Jiangsu 214174, China
On-Line Detection Of Sugar Content Of Nanshui Pears By Vis/Nir Spectroscopy And Variable Selection Methods, Sun Tong, Jiang Shuiquan
Food and Machinery
Sugar content (SC) is one of the important internal qualities of Nanshui pears. In this research, Visible/near infrared (Vis/NIR) spectroscopy was used to detect SC of Nanshui pears on-line. Transmission speed of Nanshui pears was 0.3 m/s, and USB4000 spectrometer was used to acquire the spectra of Nanshui pear samples in the wavelength range of 470～1 150 nm. Then three variable selection methods were used to select sensitive wavelength variables, and partial least squares (PLS) was used to develop calibration models of SC for Nanshui pears, also performance of calibration models was compared. The results indicate that Vis/NIR spectroscopy combined …
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography,
2016
Research and Development Centre, China Tobacco Jiangxi Industrial Co., LTD., Nanchang, Jiangxi 330096, China
Determination Of Sugars And Polyols In Domestic And Imported Cigarette Brands With High Performance Liquid Chromatography, Guo Lei, Su Jiakun, Luo Juanmin, Xu Da, Shao Dengyin, Song Shiqing, Fan Linghui, Lu Huijun
Food and Machinery
High performance liquid hromatography (HPLC) was developed to detect fructose, glucose, maltose, sucrose, glycerol, propylene glycol and sorbitol in tobacco. Samples were separated in Hi-Plex Ca cation ion exchange column with ultra pure water as mobile phase, refractive index detector as detector, and injection volume 15 μL, velocity of 0.4 mL/min, column temperature 80 ℃. The results show that the recoveries of sugars and polyols ranged from 97% to 108% with RSD of 0.89%～1.39% in the limit of detection of 1.5～2.0 mg/L. Meanwhile. Thirteen domestic and imported cigarette brands were analyzed by using this method. Results indicate that the propylene …
