Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation,
2015
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; National Research Centre for Bee Product Processing, Beijin
Effects Of Breaking Cell Wall On Rape Bee Pollen Treated With Pectinase Using Multi-Index Evaluation, Wang Kai, Ren Xiangnan, Dong Jie, Zhang Gensheng
Food and Machinery
To improve wall-broken effects of bee pollen, rape bee pollen was selected as material and treated with pectinase in different pH and temperature. The effects of pectinase on rape bee pollen were evaluated by protein dispersion index, soluble sugar content, microscopic analysis and particle size distribution. The results demonstrated that pectinase hydrolysis could disintegrate the intine at the germinal apertures, the optimal conditions were pH 3.5 and temperature 50 ℃. Under optimal conditions, protein dispersion index was 0.684 6, and soluble sugar content was 24.86%. By microscopic analysis, some germinal apertures seemed apart and some little particles emerged. According to …
Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma,
2015
Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Shanghai Ocean University, Ministry of Education, Shanghai 201306, China
Effects Of Drying Methods On Antioxidant Activities And Reducing Capacity Of Polysaccharides Extracted From Onchidium Struma, Cheng Zhiqing, Shen Heding, Yao Lixiang, Diao Ya
Food and Machinery
The polysaccharide of Onchidium struma was extracted by using traditional hot water extraction and alcohol precipitation method，the influence of vacuum freeze drying and oven drying on the antioxidant activity of polysaccharides was investigated. The antioxidant activities of the polysaccharide was evaluated by scavenging DPPH free radical, hydroxyl free radical, surperoxide anion radical and sodium nitrite, and the total reducing capacity of polysaccharide was studied by spectrophotometric method. The results showed that the scavenging effect of freeze dried polysaccharide was stronger than the oven dried polysaccharide,the IC50 for scavenging activities against DPPH free radical, hydroxyl and sodium nitrite were 4.14, …
Antioxidant Activity Of Capsaicin In Vitro,
2015
National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha, Hunan 410128, China
Antioxidant Activity Of Capsaicin In Vitro, Liu An, Wang Zhen, Liu Linfeng, Xiang Yi, Xiao Wenjun
Food and Machinery
The antioxidant activity of capsaicin was evaluated through building antioxidant experiment model in vitro, taking capsaicin monomer as standard sample, and Vc as the contrast. By analyzing the reducing power of capsaicin and scavenging experiments on the DPPH radical, superoxide anion radical (O-2·), nitroso and hydroxyl radical (·OH), discussed capsaicin the antioxidant properties. The results showed that: reducing power of capsaicin increased with mass concentration increasing, and the DPPH radical, nitroso and clearance rate of ·OH with mass concentration increasing, and the scavenging effect and Vc basically similar, but with lower clearance to O-2·; the clearance of capsaicin to DPPH·, …
Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum,
2015
College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571127, China
Ultrasonic-Assisted Two-Phase Aqueous Extraction And Antioxidant Activity Of Polyphenols From The Seed Of Synespalum Dulcificum, Ma Yidan, Liu Hong, Liao Xiaowei, Yan Ruixin, Qi Jinling
Food and Machinery
The seed of Synespalum dulcificum was untrasonified in the acetone-(NH4)2SO4 aqueous two-phase syetem to extract total polyphenils and different conditions for extraction of polyphenols antioxidant activity was investigated. Acetone was chosen as the best extraction solvent for this research. The acetone concentration, amount of the (NH4)2SO4, the ultrasonic time，extraction temperature, ratio of water to solid were discussed by the single factor experiment. The optimal extraction conditions were found to be: the concentration of acetone solution 50%, ultrasonic time 100 min and extraction temperature 60 ℃，ratio of water to solid …
Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Optimal Conditions For Extracting Alkaloids From Areca Catechu Based On Multistage Cross Flow Extraction, Gao Xiaoting, Yang Dawei, Jiang Chenfeng
Food and Machinery
In order to optimize the extraction process of alkaloids from areca catechu, the alkaloids was extracted by varied extraction solvent systems from areca catechu shell and the optimal extraction solvent was explored. According to the theoretical formula of multistage cross flow extraction, solid to liquid ratio and extractive grades was designed. Based on the results of single-factor test, the effect of extraction temperature, extraction time, pH value on extraction rate were conducted by orthogonal test of interaction. The result showed that the extraction rate of alkaloids was 7.241 7 mg/g under the optimal conditions: taking water as the solvent, solid …
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp,
2015
College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Study On Process Conditions Of Superfine Grinding Modifying Insoluble Dietary Fiber From Potato Pulp, Zhang Gensheng, Ge Yingliang, Nie Zhiqiang, Yue Xiaoxia, Han Bing, Cheng Jianbo
Food and Machinery
Insoluble dietary fiber of potato slag was chosen to modify with superfine grinding using colloid mill. Inter-tooth space,of colloid mill, material-to-liquid ratio, treatment time are optimized by single-factor and orthogonal designed experiment and are defined with solubility process. Results shown optimum modified conditions of colloid mill: inter-tooth space 8.00 μm, 3 000 r/min for 5 min, material-to-liquid ratio 1∶60. Under these conditions, the solubility is 18.33%.
Study On Combined Drying Technology Of Lotus Root Chips,
2015
(The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
Study On Combined Drying Technology Of Lotus Root Chips, Xing Fang, Wang Jianhui, He Xinyi, Wu Haiqing, Wu Jiali, Liu Pei
Food and Machinery
To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying …
Influence Of Modified Attapulgite On Non-Biological Stability Of Beer,
2015
Jiangsu Food and Pharmaceutical Science College, Huai’an, Jiangsu 223003, China
Influence Of Modified Attapulgite On Non-Biological Stability Of Beer, Shi Jinglue
Food and Machinery
Report a study on the modification conditions of attapulgite towards improving its adsorption affinity and specificity of the chill haze protein in beer. Quantity of attapulgite added and adsorption time used were optimized using univariate and multivariate analysis with orthogonal parameter sets. Experiments conducted were focusing on the non-biological stability, foam stability and filtration performance of beer. Adsorption specificity test of the modified attapulgite with the chill haze protein in beer was also presented. An optimal condition for the modification was concluded that the attapulgite be heated at 303 ℃ for 2.54 h. With a quantity of 0.87 g/L added …
Brewing Process Optimization Of Gordon Euryale Seed Wine,
2015
College of Chemistry and Chemical Engineering, Zhaoqing University, Zhaoqing, Guangdong 526061, China
Brewing Process Optimization Of Gordon Euryale Seed Wine, Li Yan, Lin Meiying, Li Yunsong
Food and Machinery
The gordon euryale seed starch was hydrolyzed by α-amylase and glucoamylase to prepare starch syrup, and then the saccharomyces cerevisiae was added to prepare the health wine. The technology parameters were optimized by single factor and orthogonal experiments. And the optimal fermentation conditions were gotten. With the ratio of mass to water of 1︰10, the optimum liquefaction conditions were: addition of α-amylase of 0.4%, liquefaction temperature 70 ℃, and liquefaction time 60 min. The optimum saccharifying conditions were: addition of glucoamylase 0.5%, saccharifying temperature 60 ℃,and saccharifying time of 1 h. Under the saccharifying conditions, the sugar content of the …
Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology,
2015
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Department of Experimental Teaching, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Optimization On Processing Of Trachinotus Ovatus Surimi Gel By Response Surface Methodology, Huang He, Wang Na, Chen Liang, Wu Wenlong
Food and Machinery
With Trachinotus ovatus surimi gel as the research object, using the fractional factorial experiment screened out five factors from the seven factors, such as rinsing time, rinsing times, mincing time and twice heating time, which had a great effect on the surimi gel strength and whiteness. And then through the steepest uphill test to approach the maximum response area of the 5 factors, the final optimized by central composite design response surface methodology, the optimal results showed that: the rinsing time was 3 min, rinsing 5 times, mincing time was 21 min, the first heating time was 10 min, second …
Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder,
2015
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
Application Of Extrusion Technology For Preparing Defatted Black Soybean Meal Reconstituted Powder, Zhang Lin, Li Jianke, Ren Caixia, Sun Xuesi, Qin Lingxiang
Food and Machinery
The extruding and expanding experiment was studied with the black soybean meal as material, mixing corn starch by twin-screw extruder to make reconstituted powder, The best expanded technical parameters were determined, and studied the formula, the extrusion ratio, the reconstituability, the viscosity, the color of this powder flour. The optimal formula of the powder was as follows: black soybean meal 30%, corn starch 45%, sugar 15%, maltodextrin 10%, creamer 6%.
Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles,
2015
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
Analysis On Composition Of Organic Acids In Choerospondias Axillaris And Its Pastilles, Li Ti, Dai Taotao, Cheng Chao, Chen Jun, Wang Zhaojun, Liu Jiyan, Liu Chengmei, Liu Wei
Food and Machinery
This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in …
Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains,
2015
The Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; Institute of Biotechnology and Food Science of Tianjin University of Commerce, Tianjin 300134, China
Analysis Of Amino Acid Composition And Nutritional Evaluation Of 22 Spirulina(Athrospira) Strains, Yan Chunyu, Wang Suying, Dong Shirui
Food and Machinery
No abstract provided.
Effect Of Blue/Red Light On Growth And Properties Of Red Yeast,
2015
Jiangxi University of Technology, Nanchang, Jiangxi 330022, China
Effect Of Blue/Red Light On Growth And Properties Of Red Yeast, Ma Dandan, Zhang Yanjie
Food and Machinery
In order to understand the effect of the light signal on the growth and development of yeast, the effects of red and blue light on the growth and yield of the growth of the yeast were studied. Results showed that the red culture could prompt the Rhodotorula glutinis biomass increased significantly, improve the content of protein and nucleic acid in Rhodotorula glutinis, improve Rhodotorula glutinis kind of carotene and ergosterol content. The red light can be considered to introduced into Rhodotorula glutinis industrialized production of carotene and ergot solid alcohol. The Blue ray in improving the Rhodotorula glutinis biomass was …
Changes On Sugar Profiles In Honey During Ripening,
2015
College of Food Science and Biotechnology, Zhejiang Gongshang University,Hangzhou,Zhejiang 310018, China; Food Safety Key Laboratory of Zhejiang Province,Hangzhou,Zhejiang 310018, China
Changes On Sugar Profiles In Honey During Ripening, Xu Xian, Gu Zhenyu
Food and Machinery
To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the …
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures,
2015
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China
Acetaldehyde Analysis Of Beverage Plastic Bottle And Control Measures, Ai Li, Chen Changsong
Food and Machinery
The method of gas chromatography was used on acetaldehyde detection, and the data was analyzed, from the PET raw material to plastic bottles. According to the practical control measures, it was proved that the impact of plastic bottle on human body is in a controllable state.
Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment,
2015
Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China
Application On Sea Cucumber Cooking EquipmentS Control Based On Bypass Adjustment, Ni Jin, Xu Wenqi, Shen Jian
Food and Machinery
Traditional sea cucumber cooking equipments temperature control was fixed value control, and there were a lot of problems such as poor regulating ability, large overshoot and control lag. In order to solving those problems, first of all, steam bypass adjusting system was designed for sea cucumber cooking equipment, in order to realizing cooking temperatures precise control. Secondly, the sea cucumber cooking equipment was converted to an equivalent heat transfer system, and then established its heat transfer computing model and solving strategy. Thirdly, the heat transfer computing model was embedded to control algorithm, temperature perturbation predicted by using heat transfer computing …
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats,
2015
Agricultural College, Yanbian University, Yanji, Jilin 133002, China
Weight-Reducing Effect Of Onion Peel Extracts On Obese Rats, Liu Haoming, Pan Yannan, Cui Taihua, Wei Dan, Liang Chengyun, Li Guanhao
Food and Machinery
Investigated the effects of onion peel extracts on weight reduction in obesity rats. The experiment adopted the nutritional obesity model, and selected the tea polyphenol (TP) as a positive control and fed with high-fat diet added 0.57% of tea polyphenol and 1.33% of onion peel extracts. Research studied the influence of onion peel extracts on body weights, Lee’s indexes, food intake and food utilization rate of the rats, and further evaluated weight-reducing capacity of onion peel extracts according to above parameters. The results showed that onion peel extracts could decrease the body weight significantly by restraining fat cell dilated and …
Nutritional Benefits Of European Plums (Prunus Domestica L.),
2015
Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
Nutritional Benefits Of European Plums (Prunus Domestica L.), Liu Zhibin, Feng Jiangduo, Zhang Wen, Ni Li
Food and Machinery
European plum (Prunus domestica L.) and its dried products, commonly known as prune, are widely consumed in Unite States, European countries and worldwide. European plum, which is rich in polyphenols and other phytochemicals, possesses high nutritional values. This review summarizes the findings of published studies which examine the nutritional benefits, including antioxidant activity, the protection effect on cardiovascular system, anti colon cancer activity, relieving constipation effect and bone health improvement effect of European plum.
Preparation Of Rapidly Dissolving Tablets Of American Ginseng,
2015
College of Chemistry and Bioengineering, Yichun University, Yichun, Jiangxi 336000, China
Preparation Of Rapidly Dissolving Tablets Of American Ginseng, Chen Sanbao
Food and Machinery
Using American ginseng extract as the raw materials，formulation and preparation process of American ginseng extract rapidly dissolving tablets were studied through the single factor experiment and orthogonal experiment which evaluated by disintegration time, taste. And research results showed the optimized formulation were as follows: 20% American ginseng extract powder, 12% CMS-Na, 20% MCC, 8% L-HPC, 0.4% menthol, 1.0％ sucralose, 0.2% citric acid. mannite as diluent. The orally disintegrating tablets could be obtained, with good taste, take convenience.
