Studies On Prokaryotic Expression Conditions Of Peanut Allergen Ara H 2.02,
2015
School of Life Science, Shanghai University, Shanghai 200444, China
Studies On Prokaryotic Expression Conditions Of Peanut Allergen Ara H 2.02, Cai Qin, Zhang Wenju, Chen Qin
Food and Machinery
The recombinant protein was induced by transforming recombinant plasmid pET-32a (+)-Ara h 2.02 into Rosetta (DE3)，and identified by SDS—PAGE and Western Blotting. The results showed that the molecule weight of His-Ara h 2.02 fusion protein was about 38 kDa. At the same time, effect of IPTG concentration, shaking speed, induced temperature and time on the production of soluble recombinant protein were determined. The best conditions were as followed, the IPTG concentration was 0.3 mmol/L, the shaking speed was 220 r/min, the induction temperature was 37 ℃and the induction time was two hours, respectively.
Study On Enzyme Screening Of Rice Immune Active Peptide,
2015
College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
Study On Enzyme Screening Of Rice Immune Active Peptide, Wang Lu, Chen Yuehua, Xu Zhou, We Nli, Bu Hanping, Cheng Yunhui
Food and Machinery
The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.
Influents Of Gas On Degradation Of Chitosan With Swirling Cavitation,
2015
Department of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; Guangxi Key Laboratory of Green Processing of Sugar Resources, Liuzhou, Guangxi 545006, China; Key Laboratory for Processing o
Influents Of Gas On Degradation Of Chitosan With Swirling Cavitation, Yang Feng, Liu Ting, Huang Yongchun, Ren Xiane
Food and Machinery
In the present work, degradation of chitosan with swirling cavitation was investigated to strengthen the effect of degradation, reduce the molecular weight of chitosan and expand the range of application. Different operating parameters such as initial concentration, initial pH, solution temperature, outlet pressure, treatment time and the method of ventilate was investigate on the degradation of chitosan. And different gas such as air, oxygen and nitrogen was used to compare the effect of gas on the effect of cavitation. The results show that: Air has an obvious influence on the degradation of chitosan on the different reaction condition, and the …
Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution,
2015
Zhengzhou Tourism College, Zhengzhou, Henan 450009, China
Influence Of Properties And Microstructure By Different Pretreatment Of Cotton Seed Hull Enzyme Solution, Hou Lifen, Sun Xiangyang, Ding Changhe
Food and Machinery
With cotton seed hull as raw material, the influence was studied about the enzymatic properties and microstructure of cottonseed hull by four pretreatment methods of the dilute acid, acid pretreatment after alkali, alkali and alkaline H2O2. The results showed that the lignin content of cotton seed hull by the pretreatment method of alkaline H2O2 was decreased by 67.5%; the rate of xylan extraction about enzymatic hydrolysis for 12 hours was 21.4%; and more Xylobiose was obtained; at the same time, the microscopic structure appeared clear and loose.
Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Effect Of Vacuum Curing And Dry Curing On Quality Change Of Dry-Smoked Meat During Processing, Luo Qingwen, Liu Chengguo, Zhou Hui, Lou Aihua, Zhong Yiru
Food and Machinery
The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The …
Effects Of Infrared Drying On Properties Of Sesame,
2015
Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou, Henan 450008, China
Effects Of Infrared Drying On Properties Of Sesame, Zhang Lixia, Zhang Xun, Sun Jiajia, Huang Jinian
Food and Machinery
The sesame was dried by infrared ray, and the sesame oil was extracted with solvent. The effect of infrared drying time (constant temperature of 100 ℃) and temperature (constant time of 15 min) on the moisture content, germination rate, the volatile gas composition of sesame seeds and the acid value, peroxide value of sesame oil was investigated. The results showed that, when the infrared drying time is between 10~25 min or drying temperature between 70～130 ℃, the moisture content of the sesame seeds have reached the safety of water. Infrared drying has some damaging effects on germination rate of sesame …
Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins,
2015
Institute of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Cluster Analysis On Carotenoids Contents In Lycium Barbarum L Fruits From Different Origins, Qu Yunqing, Zhang Tonggang, Liu Dunhua
Food and Machinery
Objective: The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in eight areas (Jinghe of Xinjiang, Baiyin of Gansu, Nanliang of Ningxia, Zhongning of Ningxia, Huinong of Ningxia, Wulateqianqi Pioneer Town of Neimeng, Guyuan of Ningxia, Chaidamu of Qinghai) was determined by spectrophotometry and HPLC.Result: The method of HPLC to detect three major carotenoids of Lycium barbarum L. was simple and fast. The three major carotenoids could be qualitatived and quantitatived within 20 min. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in Qinghai was the highest in eight …
Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens,
2015
Zhejiang Insistitute of Quality Inspection Science, Hangzhou, Zhejiang 310018, China
Development Of Multiplex Lamp Combined With Melting Curves Analysis For Detection Of Two Kinds Of Food Borne Pathogens, Jiang Kan, Zhang Hui, Wang Xin, Liu Pengpeng, Huang Jianfeng, Zhou Zhinan
Food and Machinery
A multiplex LAMP-melting curve method for simultaneous detection of Salmonella spp. and Staphylococcus aureus in food was developed. The primers were designed according to the sequences of invA gene of Salmonella spp. and nuc gene of Staphylococcus aureus, and the reaction system was optimized. The amplification products were analyzed by melting curves, electrophoresis, precipitation observation and fluorescence observation as well. No false positive and false negative results emerged during tests of 9 target and 23 non-target bacteria strains, and the pathogens could be determined by melting temperature on melting curves. DNA sequencing of LAMP products showed the sequences as deduced, …
Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers,
2015
Institute of Product Quality Supervision and Inspection of Hunan Province， Changsha， Hunan 410007， China
Study On Preparation And Characters Of Bpa Magnetic Molecularly Imprinted Polymers, Yuan Liejiang, Wang Huijuan, Li Zhonghai, Li Jilie, Zhang Hui
Food and Machinery
Fe3O4 magnetic nanoparticles were prepared by coprecipitation method and coated with SiO2 via a sol-gel process, then a magnetic molecularly imprinted polymers (Fe3O4—MIPS) of bisphenol A were prepared by emulsion polymerization using BPA as template, α-methacrylicas as functional monomer,divinylbenzene as cross-linker, azobisobutyronitrile as initior. The Fe3O4—MIPS were characterized by Fourier transform infrared spectroscopy (FT—IR),Transmission electron microscopy(TEM) and Sample vibrating magnetometry(VSM) in order to elucidate the morphology, magnetic and other properties, the results showed that they possessed uniform distribution of particle size, which was about 15 nm, and with …
Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry,
2015
Changsha Center of Supervision & Inspection on Food Quality Safety, Changsha, Hunann 410013, China
Determination Of Vanillin In Powdered Milk By Liquid-Liquid Extraction-Solidification Of Acceptor Phase-Reextraction-Gas Chromatography/Mass Spectrometry, Zhang Jianhui, Li Sha, Huang Hui, Xia Lixin
Food and Machinery
A novel method for the determination of vanillin in powdered milk by liquid-liquid extraction - solidification of acceptor phase droplet-reextraction combined with gas chromatography/mass spectrometry(GC/MS) was developed. The sample was extracted with ether and the supernatant was cleaned up using 0.01 mol/L 100 μL sodium hydroxide and the residue was reextracted with dichloromethane. The detection of vanillin was carried out by GC—MS in selected ion monitoring(SIM) mode and external standard method was used for quantitative determination. Under the optimum conditions, the linear range of the method was from 0.20 to 10.0 μg/mL and the linear correlation coefficient (R) was higher …
Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork,
2015
College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
Research On Pre-Treatment Method For Hplc Determination Of Clenbuterol Hydrochloride In Pork, Zhu Xiaoai, Chen Yajun, Chen Xuexiang, He Liping, Xia Xu, Cao Yong
Food and Machinery
The method of detection of clenbuterol hydrochloride in pork by high-performance liquid chromatography was established after simplifying the steps of the national standard method to optimize the chromatographic conditions.. The results showed that, the optimized conditions just require two processes of extraction and protein precipitation, by using Alsonsil C18 HPLC column, optimized parameters for HPLC running were mobile phase ratio of acetonitrile to ammonium acetate 25∶75, flow rate 1.0 mL/min, injection volume 20 μL, detection wavelength 243 nm and detection limit was 0.025 mg/kg. The coefficient of recovery was up to 88.55%~94.03% and the relative standard deviation (RSD) was less …
Detection On Phthalates In White Spirit By Hplc,
2015
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Detection On Phthalates In White Spirit By Hplc, Cai Yingxiang, Li Zhonghai, Fu Xiangjin, Zhang Hui, Li Jilie, Wang Shuyuan
Food and Machinery
A comprehensive analytical method based on high performance liquid chromatography (HPLC) was developed for measurement in foods of 6 phthalates-Dibutyl phthalate, Dioctyl Phthalate, Di-N-pentyl phthalate, Diethyl phthalate, Butyl benzyl phthalate, Diallyl phthalate. The extracts were analyzed by HPLC using an Inertsil C18 column. The two kind of organic mobile phases which are acetonitril and the methanol were compared. The acetonitril-water gradient elusion was found to be more advantageous. Under the optimal conditions, the calibration curves showed a good linearity (R2＞0.999 0) in the concentration ranged from 1.0～20.0 mg/L for 4 target compounds. Recoveries of 6 analyses at three spiked …
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System,
2015
ChongQing University of Science and Technology, Chongqing, 400050, China
Indirect Determination Of Trace Iron (Ⅲ) Based On Fluorescence Quenching Of Fe (Ⅲ)—Ki—Rb System, Dong Wenli, Xu Gang
Food and Machinery
This research is focused on the fluorescence properties and reaction conditions of Fe (Ⅲ)-KI-RB system. I3– is generated with Fe3 + reaction with excessive KI in hydrochloric acid solution, which can react with rhodamine B to form Ion complexes to lead to quenching of inherent fluorescence of rhodamine B.The results shows that excitation wavelength（λex）is 352 nm and emission wavelength（λem）is 580 nm.The fluorescence intensity decreased linearly with the iron(Ⅲ) concentration in the range of 0.02～4.50 μg/25 mL. The detection limit is 0.006 μg/25 mL. It is applied to the determination of trace iron(Ⅲ) in peanuts with satisfactory results,which …
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection,
2015
Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Water Soluable Cdte Quantum Dots As Fluorescence Probes For Copper(Ⅱ) Detection, Wang Shuyuan, Li Zhonghai, Fu Xiangjin, Zhang Hui, Lij Ilie
Food and Machinery
CdTe quantum dots(QDs) with high luminescent is synthesized in aqueous phase through one step which is capped with mercaptopropionic acid (MPA) and sodium citrate. As it is found that the fluorescence of CdTe QDs can be quenched by Cu2+, the quantitative analysis of Cu2+ has been established. The effects of pH value, concentration of the buffer, time of reaction and the concentration of QD are investigated. Under optimal conditions, it is found that the linear range is from 0 to 5×107 mol/L and the limit of detection is 1×108 mol/L.
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction,
2015
Shanghai Food Research Institute, Shanghai 200235, China
Determination On Iodione Content In Infant Formula By Icp—Ms With Water Extraction, Yuan Bo, Xu Hongbin, Sun Kaifeng, Zhou Taoyi
Food and Machinery
The iodione in infant formula is extracted with water, and proteins are precipitated using potassium ferrocyanide and zinc acetate. Then got sample clarified by filtration. By Sample solutions were measured with the inductively coupled plasma mass spectrometry (ICP-MS), which the 130Te as an internal standard for quantitative analysis. This method is simple and fast, with which the detection limit is 0.10 mg/kg, the recovery rate is 90.8%～109%, the correlation coefficients is over 0.999, and the precision (RSD) is less than 2%.
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food,
2015
Xiangtan Institute for Food and Drug Control, Xiangtan, Hunan 411100, China
Study On More Flux Detection Method To 12 Kinds Of Preservatives In Food, Chen Xingying
Food and Machinery
Taking ethyl acetate as extraction solvent with low toxicity, good stability, and low cost, and through the combined extraction of vortex 2 min and microwave extraction 20 min to extract the effective substances, 12 kinds of preservatives were separated and determined（propionic acid, dimethyl fumarate, sorbic acid, benzoic acid, sehydroacetic acid, methylparaben, ethylparaben, propylparaben, butyl paraben, isopropyl paraben, isobutylpareben, heptylparaben）in food by gas chromatography. The recovery is 92.1%～108.3%, the average recovery rate is 98.5%, and the standard deviation recovery is 3.0%. The test results are accurate and reliable. Compares to the standard gas chromatographic method and liquid chromatography method, the result …
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts,
2015
Ninghe County of Tianjin Product Quality Supervision and Inspection, Tianjin 301500, China
Study On Removal Allergen Technology Of Physical Method Combining Enzymatict Of On Nuts, Zhao Jing, Zhang Ailin, He Xinyi, Fan Jiantao
Food and Machinery
The experiment is to do some research about features of nuts protein across extraction of some nuts. Using physical method such as high temperature and high pressure and microwave ultrasound combined with protein enzymatic processing nuts, explore the best method of removing nuts allergenic protein. Through experiment study found, cashew, almond, walnut protein lead to allergic reaction in body, but after high temperature and high pressure, ultrasonic - joint of microwave extraction and after protease treatment can reduce the allergenic obviously. The ultr- microwave and enzymatic 90 ℃, 240 s, microwave power 700 W, 0.25% trypsin with 5 minutes can …
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou,
2015
College of Life Sciences, Guizhou University, Guiyang, Guizhou 550025, China
Characteristics Of Heavy Metals Content In Traditional Chinese Herbal Medicines From Guizhou, Liu Hong, Zhang Qinghai, Lin Changhu, He Tengbing, Lin Shaoxia, Zhao Luyue
Food and Machinery
Polygonum and Scrophulariaceae Herbs such as roots and tubers produced in Guizhou were studied, to analysis the concentrations of heavy metals in roots, stems and leaves, and to compare the heavy metal content in roots and stems of Polygonum collected from different production places in Guizhou. The results showed that the contents of 5 kinds of heavy mentals, such as Cu, Cr, Cd, As and Pb, in roots of Polygonum were lower than that in stems and leaves. For the roots of Scrophulariaceae, of which heavy metal content except Cu was far below that in stems and leaves. The content …
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013,
2015
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Test Results And Analysis Of Iodine Content In Iodized Salt Selling In Hunan Province From 2004 To 2013, Long Xiang, Tian Yan, Guo Shiyin
Food and Machinery
Objective: To detect the quality of iodized salt in Hunan Province, and provide scientific basis for sustainable elimination of iodinedeficiency disease and prevention decision. Methods: sampling and detecting according to the GB/T 8618—2001 salt sampling method and “Hygienic standard of salt”, during year of 2004～2013, sampling 1 iodized salt product of different varieties each quarter in the salt industry branch of the 14 cities in Hunan. Results: 1 680 samples of edible salt with iodine has been done in ten years of Hunan Province, the average value of the content of iodine in iodized salt is Between 27.31～33.98 mg/kg, the …
Pistachio Sorting Model Research Using Impact Acoustics,
2015
School of Material and Mechanical Engineering, Beijing 100048, China
Pistachio Sorting Model Research Using Impact Acoustics, Zang Fuyao, Feng Tao, Wang Jing, Hu Junjie
Food and Machinery
Pistachio sorting technique research using impact acoustics is a method, which is to make pistachio vibrating and sounding when impacted, and get the connection between its signal features and structure characteristics through acoustics analyzing. Pistachio is considered as a nested ball , and analyses the whole process from the ground until the last moment of free vibration attenuation, and explains that the time domain and frequency domain characteristics of pistachio will perform different vibration characteristics based on the levels of opening. A new selecting method based on time-domain signal integrated logarithmic decrement is presented, and sorting effect is obvious.
