Study On Gallic Acid-Modified Antioxidant Peptide From Agaricus Bisporus And Its Antioxidant Activities In Vitro,
2015
Life Science College, Anhui Science and Technology University, Bengbu, Anhui 233100, China; College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
Study On Gallic Acid-Modified Antioxidant Peptide From Agaricus Bisporus And Its Antioxidant Activities In Vitro, Zhang Qiang, Wu Caie, Zhu Changwei, Zi Shibo, Wang Cheng
Food and Machinery
With reducing power as the index of investigation, the preparation technology of gallic acid-modified antioxidant peptide from Agaricus Bisporus（GA—ABAP）was optimized by of orthogonal test and in vitro antioxidant activities of GA—ABAP. The results showed that the optimum preparation conditions of GA—ABAP were as followed: volume proportion of GA to ABAP of 5∶1, pH value of 11.0, heating time of microwave of 8 min. The comparison showed that the in vitro antioxidant activities of GA—ABAP prepared in this condition were remarkably improved, the reducing power and DPPH radical scavenging activity of GA—ABAP were 11.16 and 9.83 times higher than those of …
Preparation,Separation And Amino Acid Sequence Analysis Of Corn Oligopeptides With Antialcoholism Activity,
2015
The School of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Technology of Jiangnan University, Wuxi, Jiangsu 214122, China
Preparation,Separation And Amino Acid Sequence Analysis Of Corn Oligopeptides With Antialcoholism Activity, Ma Wei, Dai Jun, Chen Shangwei, Zhu Song
Food and Machinery
Corn oligopeptides(COP) were prepared via enzymatic hydrolysis of destarched corn proteins by Alcalase 2.4L. By investigated COP antialcoholism activity in vitro and in vivo, it is found that COP has highly antialcoholism activity. Meanwhile, the scavenging rate of blood alcohol concentration is positively correlated with the dose of COP. COP were separated by Sephadex G-15 gel chromatogram and RP—HPLC step by step, then fraction COPⅢ-17 was separated with highly antialcoholism activity. UPLC—Q—TOF—MS analysis showed that its amino acid sequence: P-Y-L-P-L-L-P-S.
Separation, Monosaccharide Composition And Molecular Weight Analysis Of Polysaccharide From G. Lucidum Mycelium,
2015
Food Academy of Jiangnan University, Wuxi, Jiangsu 214022, China
Separation, Monosaccharide Composition And Molecular Weight Analysis Of Polysaccharide From G. Lucidum Mycelium, Wang Haiyan, Dai Jun, Chen Shangwei
Food and Machinery
The polysaccharide was extracted from G. lucidum mycelium by submerged fermentation after previous hybird optimization. The polysaccharide of G. lucidum mycelium was separated by DEAE Sepharose fast flow column. Then we used high volume exclusion chromatography (HPSEC) to explore purity of three polysaccharide fractions and complete acid hydrolysis and PMP pre column derivatization RP—HPLC to measure the monosaccharide composition of them. At last, multi angle light scattering instrument combined with device (SEC—MALLS) was used to measure the Mw of polysaccharide fractions, while the slope of curves between the molecular rotation radius and molecular molar of moles inferred the space conformation …
Antioxidative Activity And Physical Property Of Polysaccharide From Ledum Palustre L.,
2015
Science and Technology College of Hubei University for Nationalities, Enshi, Hubei 445000, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing 100083, China; College of Biological Sciences and Technology, Beijing Forestry Universit
Antioxidative Activity And Physical Property Of Polysaccharide From Ledum Palustre L., Zhang Qiaohui, Wang Jianzhong, Pang Jinhui, Cui Jie, Yang Zhe, Luo Xingwu
Food and Machinery
The polysaccharide was extracted from Ledum, and the content and characteristics of polysaccharide from Ledum were investigated by IR, UV spectra, thermal analysis (TG) and X-ray diffraction (XRD). The results from IR and UV spectra showed that the extracts containing the typical group of polysaccharide. It was noted that the content of Ledum polysaccharide was 69.95%. In addition, the antioxidant activity containing total reductive ability, scavenging ability for DPPH radical (DPPH·), hydroxyl radical (·OH) and superoxide anion radical (·O-2) were investigated. The results showed that the EC50 for scavenging DPPH·, ·O-2, ·OH were 0.52, 1.41, 1.71 mg/mL, which means …
Separation And Enrichment Of Polyphenols From Sunflower Kernel With Mcroporous Resin,
2015
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Separation And Enrichment Of Polyphenols From Sunflower Kernel With Mcroporous Resin, Xu Dandan, Zhang Wenbin, Yang Ruijin, Zhao Wei, Hua Xiao
Food and Machinery
An efficient preparative separation and enrichment process of polyphenols from sunflower kernel extracted by acid solution has been developed in the present study. 3-O-caffeoylquinic acid (CQA), 4-O-CQA and 5-O-CQA were identified as the main polyphenols in crude extract. The adsorption capacity and desorption ratio for total polyphenols of nine macroporous resins had been evaluated and XDA-1 resin was found to be the most suitable resin for the separation of polyphenols. It was found that ultrafiltration as preliminary treatment could improve the purity of crude extract from 4% to 15%. After that, the extract was submitted to XDA-1 resin column. The …
Optimization On Enzymatic Hydrolysis Process Of Soybean Protein By Grey Correlation Analysis,
2015
College of Food Science and Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China
Optimization On Enzymatic Hydrolysis Process Of Soybean Protein By Grey Correlation Analysis, Qu Lingling, Guo Changhui, Liu Lijie, Zhang Na
Food and Machinery
Single factor experiments were conducted to explore the influence of different effects on soybean protein enzymolysis. Based on this, the model of proteolytic digestion process was built according to the grey correlation analysis method to expand application of grey correlation analysis method in food field and provide quality soybean polypeptide resources for the food industry. Alcalase alkaline protease (4.4×104 U/g) was used to enzymatic hydrolysis soybean defatted soybean meal to preparate soybean peptides. The correlation coefficient of reaction pH, reaction temperature, reaction time, soybean defatted soybean meal addition and Alcalase alkaline protease addition were calculated by grey correlation analysis method. …
Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method,
2015
Department of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Optimization On Enzymatic Preparation Of Antioxidant Peptide From Corbicula Fluminea By Control-Enzymatic Hydrolysis Method, Liu Jingjing, Jin Linfeng, Han Yaoping, Wang Xuefeng, Dai Yangjun
Food and Machinery
The optimal enzymolysis conditions of preparing antioxidant peptide from Corbicula fluminea were optimized. On the basic of single factor experiment such as kinds of proteases, dosage of protease, the ratio of material to liquid, enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH, the effects of different factors and level on hydroxyl radical scavenging were researched by Box-Behnken center combination experiment and response surface analysis methods. The optimal hydrolysis conditions of preparing antioxidant peptide from Corbicula fluminea were that adding 0.94% neutral protease（by weight of Corbicula fluminea meat）, material to liquid ratio of 1∶2(m∶V), pH of 2.6，enzymatic hydrolysis temperature of 54.70 …
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma,
2015
College of Aquaculture and Life Science, Shanghai Ocean University, Shanghai 201306, China
Optimization On Enzymolysis Processing For Muscle Of Onchidium Struma, Diao Ya, Shen Heding, Cheng Zhiqing, Yao Lixiang
Food and Machinery
The optimal enzymolysis processing for Onchidium struma muscle protein extraction by trypsin was investigated by response surface methodology and orthogonal design on the basis on the basis of single factor. The results showed that the optimum enzymolysis processing conditions via response surface methodology were as followed: enzymolysis temperature 45 ℃, enzymolysis time 2.3 h, pH value 9.0 and liquid-solid rate 92︰1(V︰m). And by the Orthogonal design, were enzymolysis temperature 45 ℃, enzymolysis time 2 h, pH value 9.0 and liquid-solid rate 90︰1(V︰m). The extraction protein rates by these of two methods were 8.74% and 8.52% respectively.
Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2,
2015
Qujing Normal University, Qujing, Yunnan 655011, China
Study On Extraction Of Flavonoids From Poacynum Hendersonii By Suporcritical Co2, Shi Junyou, Jing Nianhua, Li Caixia
Food and Machinery
The supercritical CO2 extraction processing of flavonoids was optimized with Poacynum hendersonii leave as raw material. Firstly, the influences of the type and pH value for cosolvent were explored by single factor experiments. And the 70% ethanol with pH value of 10 was fixed as cosolvent. Then, the effects of extracting factors such as extracting pressure, temperature, time and cosolvent dosage, were investigated with orthogonal experiments. According to the researching report, the optimal process conditions were as follows: 150 g raw material, extraction temperature 45 ℃, extraction pressure 20 MPa, extraction time of 2 h, 70% ethanol with pH value …
Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust,
2015
Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming, Yunnan 650223, China
Optimization Of Ultrasonic-Assisted Ethanol Extraction For Total Flavonoids From Buckwheat Hust, Yang Fang, Yang Wanlin, Chen Jinyu, Shao Jinliang, Lan Shanshan
Food and Machinery
The extraction of total flavonoids from buckwheat hust was optimized by ultrasound-assisted ethanol extraction method. Through the optimization by single factor, with extraction efficiency of total flavonoids, the effects of ultrasonic extraction time, ultrasonic extraction temperature, ethanol concentration and material-to-liquid ratio of total flavonoids from buckwheat hust were investigated. Through the optimization by response surface method, the optimal extraction conditions were found. The experimental results showed that the best conditions were ethanol concentration 69%, material-to-liquid ratio 1∶51(m∶V), extraction time 30 minute and ultrasonic extraction temperature 59 ℃, the yield rate of total flavonoids was 3.542%.
Improvement On Quality Of Rice Noodles By Screw Extrusion Technology,
2015
Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Improvement On Quality Of Rice Noodles By Screw Extrusion Technology, Tang Hanjun, Li Linjing, Zhu Wei
Food and Machinery
The treatments of screw extrusion technology on rice noodle (TDM, and XMM) and Fensi (TFS), and traditional craft rice noodles (WFM) were compared in the characteristics of quality, and the microstructure was observed after cooked. Physicochemical properties of TDM and XMM were between TFS and WFM before cook, and TDM was almost close to the best strength of TFS. Physicochemical properties after cook were the similarities between TDM and XMM, and close to TFS, further away from the WFM. Their microstructure characterized by irregular, polygonal honeycomb cellular structure, micro-Chamber diameter approximately 0.5~2.0 μm. The results showed that the screw extrusion …
Preparation Of Reconstitute Germination Sorghum Flake,
2015
Institute of Healthy Cereal Product, School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Preparation Of Reconstitute Germination Sorghum Flake, Li Yan, Yi Cuiping, Li Mengting, Yang Yang
Food and Machinery
In order to improve the eating quality and nutrition quality of sorghum, reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press. The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software. The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%, respectively, when the products was prepared by mixing 17.3% of germination red sorghum, 18.1% of amaranth and 64.6% of non-waxy rice. And the contents of protein and dietary fiber were 9.5% …
Optimization Of Spray Drying Technology And Analysis Of Dissolution Characteristics On Fruit Powder From Akebia Trifoliate,
2015
College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000, China
Optimization Of Spray Drying Technology And Analysis Of Dissolution Characteristics On Fruit Powder From Akebia Trifoliate, Xiaoyan Da, Li Jiaxing, Xiao Xiufeng, Wu Yue, Ma Lang, Zhou Yanhui
Food and Machinery
Research on optimizing the spray dry preparation technology of Akebia trifoliate fruit powder and analyze its dissolution characteristics. First of all, the effects of dry agent dosage, pulp solids content, inlet air temperature, outlet air temperature on fruit powder yield were discussed by single factor tests. And then the spray drying process conditions were optimized by orthogonal test, and the dissolution characteristics was analyzed by detection of powder fluidity, solubility, dissolution time. The results showed that the optimal preparation conditions of Akebia trifoliate were as followed: malt dextrin dosage 16%, pulp solids content 20%, the inlet air temperature 150 ℃, …
Comparative Study On Germination Characteristics For Different Varieties Of Unpolished Coix Seed And Optimization Of Germinated Technological Conditions,
2015
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China
Comparative Study On Germination Characteristics For Different Varieties Of Unpolished Coix Seed And Optimization Of Germinated Technological Conditions, Dang Juan, Qin Likang, Yang Xianlong, Jin Yi
Food and Machinery
This comparative study to analyze the changes in physiological and biochemical in the same condition by unpolished coix seed of 5 varieties that have been produced in Guizhou or Laos, selecting out optimal germination of varieties, then optimizing the germination rate and germination by using γ-amino butyric acid(GABA) as evaluation index, using single factor experiment and orthogonal design methods, tracing its main nutrients and functional components dynamically. The results showed that the sprouts of GZ-1 from Guizhou had the highest germination rate, free amino acids and γ-amino butyric acid (GABA) levels among the five varieties. Based on the sprouting rate …
Optimization Of L-Lysine Medium By Response Surface Methodology,
2015
Jilin COFCO Biochemistry CO., Ltd., Changchun, Jilin 130012, China; National Engineering Research Center of Corn Processing, Changchun, Jilin 130012, China; School of Chemistry and Life Science, Changchun University of Technology, Changchun, Jilin 130012,
Optimization Of L-Lysine Medium By Response Surface Methodology, Teng Guosheng, Liu Yong, Wu Lida, Fan Chunyan, Wang Jinzhi, Guan Bing, Shi Shuhui, Tong Yi
Food and Machinery
Plackett-Burman design, steepest ascent design and response surface methodology were used to optimize fermentation mediumof L-lysine. Plackett-Burman designmethod was applied to evaluate the main significant factors, and the result had shown that sodium chloride、magnesium sulfate and corn steep liquor were the major factors. Then, the Box-Behnken design and response surface methodology we used to confirm the optimum parameters with NaCl 2.72%, MgSO4·7H2O 0.05%, and corn steep liquor (CSL) 21.13 g/L, which were proceeded based on thegreatest response area of NaCl, MgSO4·7H2O and corn steep liquor. Under the optimal conditions, the theoretical yield …
Research Progress On Gas Storage And Transport Packaging Of Chinese Bayberry Fruit,
2015
Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou, Zhejiang 325006, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Research Progress On Gas Storage And Transport Packaging Of Chinese Bayberry Fruit, Jiang Qiaojun, Zheng Yonghua, Xu Jing, Jiang Peishan
Food and Machinery
Reviewed the research progress in Chinese bayberry gas storage and transport packaging in recent years. Now the Chinese bayberry gas storage methods were mainly as followed: modified atmosphere, controlled atmosphere storage with N2, high CO2, superatmospheric oxygen and fixed gas proportion and so on. Chinese bayberry packaging transportation methods were mainly included: Foam Box + Ice, Plastic Box Packaging and Functional Fresh-keeping Packaging and so on. From the view of practical application, systematically elaborated the problem of this technology system，and points out such as the fast precooling, appropriate proportion of gases and dynamic monitoring, the solution of the mold problem …
Current Situation Of Food Safety Crime And The Criminal Law Perfection,
2015
Guangdong Justice Police Vocational College, Guangzhou, Guangdong 510520, China
Current Situation Of Food Safety Crime And The Criminal Law Perfection, Gong Tingting
Food and Machinery
The prevention and control of China's current food safety crimes has two problems: one is the awe force shortage on food safety crime punishment for criminal suspects; the other is serious lack of food safety regulatory system. In order to effectively solving the increasingly severe food safety crime problem, combined with Chinese national conditions, and based on the inspection experience on the basis of the prevention and control of foreign food safety crime, to strengthen the prevention and control of food safety crime criminal legislation work, should increase the intensity of punishment, set up the defects of food recall system …
Application Of Information Technology In Chinese Food Safety Management,
2015
Chongqing College of Electronic Engineering, Chongqing 401331, China
Application Of Information Technology In Chinese Food Safety Management, Xiao Yumei, Xiao Fuqiang
Food and Machinery
The management of Chinese food safety is not optimistic right now. The mainly cause of this problem is the degree of food information in low procurement, production, circulation, and other aspects. Whether the government supervision departments or social forces are difficult to comprehensively collect and master the information related to food security. It can not form a timely and effective regulation. In the contrast, information technology is applied to the important link of the food safety management in the United States, the European Union and other developed countries or regions. The experiences of the developed countries should be taken as …
Real Dilemma And Improvement Of Food Industry Tourism Development,
2015
Hainan College of Economics and Business, HaiKou, HaiNan 571127, China
Real Dilemma And Improvement Of Food Industry Tourism Development, Lin Wenchao
Food and Machinery
Food industry tourism meets the needs of tourists seeking novelty, expands the brand influence and improves the trust of consumers on food safety, enable consumers to participate in food business management and promote the development of local economy. However, there are many problems in Chinese food industry tourism, for example the tourism project design is single, the degree of participation of visitors is not high, the food companies themselves do not pay enough attention, and lack of specialized hardware support, which cause a dilemma of development. In order to ensure the smooth development of food industrial tourism, some actions should …
Study On Food Nutrition Of Left-Behind Children By Latent Class Model,
2015
Inner Mongolia University of Finance and Economics, Hohhot, Inner Mongolia 010070, China
Study On Food Nutrition Of Left-Behind Children By Latent Class Model, Zhang Zhenxia
Food and Machinery
The latent class model was used to study the special group of children who lacked food nutrition, the left behind children, and the effects were also studied, including the food nutritional status and the individuals genetic and the food and nutrition intake, mothers care, and basic medical and health services. Through research and analysis, two groups of children who were left behind were identified, the food nutrition malnutrition and the food nutrition condition good, and the proportion of malnourished children was higher with 69.4%. In the Two groups of left behind children, the main difference lies in the mother care, …
