Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides,
2016
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Research Progress In Physiological Health Functions Of Soybean Bioactive Peptides, Wang Libo, Chen Fusheng
Food and Machinery
Soybean bioactive peptides, which is prepared from soy protein by hydrolysis and purification, is one kind of mixture of small molecular peptides, which composed of 3 to 6 amino acids and have excellent bioactivity. The physiological health functions of soybean bioactive peptides in antihypertensive, antioxidant, anticancer and hypolipidemic were also described. It provided a reference for the further study of soybean bioactive peptides as functional food additives.
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish,
2016
College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
Research Progress Of Chitosan And Its Derivatives On Removal Of Heavy Metals From Shellfish, Li Ziqi, Meng Qian, Sun Fengqing, Wang Yingwen, Ding Meiyu, Qiu Yongmei, Xie Wancui
Food and Machinery
Recently, the problem of heavy metal pollution has attracted many attentions in global scale. The problem of heavy metal contamination in fresh and processing shellfish products is urgently to be solved due to their strong ability of heavy metal enrichment. As the only existing natural alkaline polysaccharide, chitosan has strong ability of heavy metal chelating. In this paper, the molecular structure characteristics and adsorbent mechanism of chitosan in absorbing and removing heavy metals are analyzed. The importance of biological adsorbent on the removal of heavy metals was discussed in this paper. It was investigated of chitosan on heavy metals removal …
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates,
2016
College of Food Science and Engineering, Nanjing, Jiangsu 210023, China; Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing Uni
Effect Of Se-Enriched Germination On Functional Properties Of Soybean Protein Isolates, Hu Dandan, Wang Suya, Yang Xiaoya, Zhang Miaomiao, Cao Yuhua
Food and Machinery
Effect of Se-enriched germination was studied, on functional properties of soybean protein isolate (SPI). After inversed 6 h in 10 mg/L Na2SeO3 solution, soybean was germinated 96 h at optimal conditions. SPI from germinated soybean was prepared by alkaline extraction and acid precipitation method. The results showed that the change trend on solubility, water binding capacity, foaming property, and emulsifying property of SPI were similar, these properties value increased firstly and then decreased. SPI separated from sprouting 24～60 h soybean showed better solubility, emulsifying and foaming properties. The best functional property of SPI was determined when soybean …
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested,
2016
College of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Changes Of Physical And Chemical Indicators Of Vidal Varietal Icewine Raw Material In Late Harvested, Liu Na, Zhang Junxiang, Chen Fangyuan
Food and Machinery
The main factors influencing the icewine quality is raw material. This paper illustrates the changes of Vidal grape’s physical and chemical indicators in the Helan mountain foothill belt in late harvest, aiming to provide the basic roles for the production of regional ice wine. The indicators like brix, titratable acidity, pH, the weight per hundred berries, and juice rate were measured in the process to determine the changes. The result reveals that with the over ripening of raw material, the clusters and the berries have changed a lot.Some berries dried out, and some berries were infected as noble rot. Brix …
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits,
2016
Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
Quality Attributes Evaluation And Analysis Of Different Varieties Jujube Fruits, Ding Shenghua, Wang Rongrong, Shan Yang, Li Gaoyang, Huang Lvhong
Food and Machinery
The physicochemical properties were investigated, including total solute solid content, titratable acid (TA), ratio of sugar to acid, reducing sugar, total soluble solid, organic acid, and free amino acid, of six different jujube cultivars. The results showed that glucose, fructose, and sucrose were the main soluble sugars of the six jujube fruits. Malic acid and succinic acid were the main organic acids, accounting for more than 92% of the total organic acids. Proline was found to the highest content of free amino acid, accounting for more than 68% of total free amino acid, followed by aspartic acid. Lizao is suitable …
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.),
2016
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
Analysis Of Nutrition And Valitile Flavor Of Guava Fruit (Psidium Guajava L.), Zhou Nong, Yang Xihong, Xie Wancui, Mo Xingyou, Gao Qian
Food and Machinery
To explore the nutrition and flavor characteristics of tropical fruits of guava Psidium guajava L.. The basic components were determined, and its flavor were analyzed by sensory descriptive analysis (QDA) and SPME—GC—MS. Results shown that the basic ingredients contents of pearl-guava, moisture, total sugar, reducing sugar, total acid, crude protein, ash and Vc were 84.79, 9.21, 3.85, 0.56, 0.82, 0.74, 0.13 g/100 g, respectively. Sweet crispy, full-bodied fragrance, and distinct guava flavour style were showed by sensory evaluation. There are 41 flavor active ingredients were identified by SPME—GC—MS and the percent of esters and aldehydes total peak area were 85.06%. …
Determination Of Total Polyphenolsin Barley Spent Gains By Folin-Ciocalteu Colorimetric Method,
2016
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
Determination Of Total Polyphenolsin Barley Spent Gains By Folin-Ciocalteu Colorimetric Method, Mei Jin, Ding Wenping, Xiong Jinjuan, Zhuang Kun
Food and Machinery
The total polyphenol content in barley spent gains were analyzed by Folin-Ciocalteu method. The optimum conditions were investigated using gallic acid as standard. and were as followed: Folin-Ciocalteu reagent 1.0 mL, 8% Na2CO3 3.0 mL, developing temperature 25 ℃, reaction time 60 min, in darkness. Then the solution was detected at the wavelength of 760 nm. When the gallic acid was in range of 0～8 μg/mL, the concentration and the absorbance value had a good linear relationship. The regression equation was found as followed: y=0.121x+0.017 1, R2=0.999 2. This method had advantages of conciseness, good stability and high accuracy, which …
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen,
2016
College of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450007, China
Dynamic Model And Virtual Prototype Simulation Of Tqlz Type Reciprocating Vibration Screen, Wang Zhongying, Ren Ning, Wu Wenbin, Li Yongxiang
Food and Machinery
To predict vibration amplitude and trajectory of the TQLZ type reciprocating vibration screen. A dynamic model of the vibration screen was established, and the stiffness of the rubber springs was determined. A virtual prototype model of the vibration screen was established based on the rigid body dynamics analysis software ADAMS. By calculating the dynamic theory virtual prototype simulation, the amplitude and trajectory of the screen were gotten. The results showed that the theoretical calculation results of the centroid amplitude of the vibrating body were consistent with the results of the virtual prototype simulation. There was a certain angle between the …
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer,
2016
College of Mechanical Engineering, Anhui Science & Technology University, Chuzhou, Anhui 233100, China
Optimization Design On Dynamic Load Sharing Property Of Planetary Gear Reducer, Wang Juan, Li Tongjie, Yao Zhihua, Yi Kechuan
Food and Machinery
Dynamic load sharing property optimization of a 2K-H planetary gear reducer is carried out based on genetic algorithm and the bending torsional coupling model of the planetary gear train. Some design parameters which have significant influence on the load sharing property of the reducer are chosen by using the method of numerical calculation about the dynamic response. According to principle that parameter is easy to modify in actually engineering project, clearance of the external and internal gear pairs are selected as design variables from the above chosen parameters. According to the clearance region of a gear pair in actually engineering …
Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System,
2016
Technology Center, Henan Branch of China Tobacco Industry Co., Ltd., Zhengzhou, Henan 450000, China
Improvement Of Zj17 Cigarette Machine In Cigarette Paper Sizing System, Xiong Anyan, Sun Jiuzhe, Su Dongying, Ding Meizhou, Wang Erbin
Food and Machinery
Improvement was made on the cigarette paper sizing system of ZJ17 cigarette machine. The gear pump and the mass flow meter is between the original rubber cylinder and spray nozzle, and through the PLC controller to control the servo motor to drive the gear pump, the mass flow meter tracking feedback, the sizing of cigarette paper uniform stability. Application effects showed that the standard deviation of a cigarette machine sizing decreased from 0.17 mg per cigarette to 0.02 mg per cigarette, different equipment sizing from the original difference 2.35 mg per cigarette reduced to the maximum difference 0.30 mg per …
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device,
2016
Changzhou College of Information Technology, Changzhou, Jiangsu 213164, China; Changzhou Key Laboratory Plastic Parts Intelligence Manufacturing, Changzhou, Jiangsu 213164, China
Design Of Oil-Water Separation Commercial Frying Machine With Automatic Feed-In And Feed-Out Device, Yang Guifu
Food and Machinery
This article states the reform of the commercial automatic-multifunction frying machine with both machine design and automation technology, which aims to achieve the frying foods being fed in and out automatically as well as the oil-water separation for oil saving. It proposes the overall solution and the general design of both mechanical part and electrical control section, and elaborates on the automatic control device of water for oil-water separation, reduction gearbox, mechanism of chain and chain wheel, driving shaft coupler and bearing block, claw structure for catching fried food. This reformed device will have bright application prospect for it can …
Design Of Machine For Threshing And Peeling Wet Pepper,
2016
College of Mechanical and Electrical Engineering, Hainan University, Haikou, Hainan 570228, China
Design Of Machine For Threshing And Peeling Wet Pepper, Shu Qi, Zhang Yan
Food and Machinery
Combined with the present status of the pepper processing in China, in order to reduce the labor intensity, and improve production efficiency and product quality, a kind of threshing and peeling wet pepper machinery was designed. There are five basic components of this machinery: threshing device, scratch device, microwave processing device, peeling device and screening device. The whole process uses the electric motor to provide the energy, which can reduce the noise effectively. And through simulation experiments, it is concluded that the device can effectively thresh and peel wet pepper, and work efficiency can reach up to 100 kg/h. The …
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus),
2016
Institute of Agro-products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effect Of High-Pressure Carbon Dioxide Treatment To Keeping Quality Of Button Mushroom (Agaricus Bisporus), Li Jing, Li Shunfeng, Tian Guangrui, Wang Anjian, Nie Bo, Yuan Qingli
Food and Machinery
The purpose of this study was to investigate the effect of high-pressure carbon dioxide (HPCD) treatment on quality of button mushroom (Agaricus bisporus). Mushrooms were dipped for short time in different HPCD, then stored at 4 ℃ for 8 days (d). Changes in the weight loss, firmness, color, total phenolics, ascorbic acid and activities of polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) were measured. The results indicated that 0.3 MPa CO2 maintained a high level of firmness, delayed browning, promoted the accumulation of phenolics, ascorbic acid, inhibited the activities of PPO and POD, and increased PAL …
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice,
2016
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi′an, Shaanxi 710021, China
Research Of Inhibitors On Enzymatic Browning Of Cloudy Pear Juice, Chang Dawei, Wei Songsong, Liu Shuxing, Luo Cangxue
Food and Machinery
The enzymatic browning of pear juice was one of the major technical challenges during storage and processing. It reduced the value of pear juice such as the appearance, flavor and other quality. In this paper, crisp pear was selected as material. The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid, calcium chloride, citric acid, β-cyclodextrin, EDTA and their combination were studied. The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid> calcium> citric acid> β-cyclodextrin> EDTA within the range of concentrations selected. And there was …
Research On Quality Change Of Leisure Dried Tofu During Storage,
2016
Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
Research On Quality Change Of Leisure Dried Tofu During Storage, Bu Yufang, Li Wenqiang, Xie Linglai, Zhao Liangzhong
Food and Machinery
The quality changes of leisure dried tofu was investigated during storage under room temperature. The results showed that: the quality of dried tofu was getting worse with duration of storage time. From 60 to 90 days, the component contents and texture of dried tofu changed slightly; As time was prolonged from 90 to 180 days, there was significant change in contents and texture. Moisture decreased sharply, protein and fat increased significantly, carbohydrate decline gradually; the hardness, chewiness, cohesiveness increased, and resilience decreased. It was concluded that the change of texture is mainly caused by component contents of dried tofu, the …
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice,
2016
Anhui Ruifuxian Food Co., Ltd., Bozhou, Anhui 236800, China
Effects Of Wheat Gluten Hydrolysate On Ulcerative Colitis Of Mice, Fang Songping, Yan Bin, Zhu Benguo, Liu Liya, Zhou Xianrong, Zhou Sumei, Cheng Baokui
Food and Machinery
Wheat gluten was hydrolyzed by a specific enzymatic process for prepared Gln-rich wheat gluten hydrolysate(WGH), explored the regulatory effect of WGH on ulcerative colitis by dextran sulfate sodium (DSS) induced colitis model in mice. The results showed that the WGH could alleviate the weight loss and clinical symptoms of DSS-induced colitis in mice, improved the antioxidant capacity of colonic tissue and alleviate the secretion of inflammatory cytokines and the infiltration of inflammatory cells in the colonic tissue of mice. The WGH can efficiently reduce the intestinal inflammation with ulcerative colitis in mice.
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin,
2016
Department of Food Science and Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
Purification Of Fructo-Oligosaccharide By Membrane Separation Process Combined With Macroporpus Resin, Liu Bin, Cao Dong, Meng Qingran
Food and Machinery
A certain amount of glucosefructose, sucrose and inulin are still exist in the solution of fructo-oligosaccharide which is obtained by hydrolysis of inulin. Fos solution was purified by the membrane separation process and macroporpus resin. The purification effect for Fructo-oligosaccharide of four kinds of resins (CSR-1Na, CSR-2Na, CSR-3Na, CSR-1Ca) was compared,the optimum was CSR-1Na. The effects of filtration pressure, circulation flow rate, pH on the transmittance of sugars and the permeation flux were studied. The optimum conditions for ultrafiltration were filtration pressure of 10 bar, pH of 6.0, circulation flow rate of 2 L/min, twice and the transmissivity ratio of …
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins,
2016
College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou, Hainan 571158, China
Purification Of Polyphenols From Synsepalum Dulcificum Seed With Macroporous Resins, Ma Yidan, Liu Hong, Ma Sicong, Yan Ruixin, Liao Xiaowei
Food and Machinery
Taking the absorbability and desorption properties as parameters, the purifying conditions of polyphenol from Synsepalum dulcificum seed by macroporous resins, compared with five types of macroporous resins were investigated. The result showed that the X-5 macroporous resins was the best one. Through a nonlinear curve fitting with the Langmuir adsorption models, it was found that the fitting degree of adsorption isotherm and Langmuir function curve was very high. The optimal adsorption process conditions were as followed: pH 5.8, 1.0 mL/min adsorption velocity. Besides, the best desorption conditions were: sample volume 100 mL, desorption velocity of flow 1.5 mL/min, dynamically elute …
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat,
2016
College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
Effects Of Different Pepper Addition Levels On Volatile Compounds In Stewed Rabbit Meat, Zhu Chenglin, Lan Qiuyu, Li Cheng, Xia Xuhan, Liu Aiping, Feng Chaohui, Yang Yong, Liu Yuntao
Food and Machinery
The effects of different addition levels of pepper on volatile compounds in stewed rabbit meat were analyzed by electronic nose and gas chromatography-mass spectrometry (GC—MS). Results of electronic nose show that the addition of pepper had a significant impact on the volatile compounds of stewed rabbit. Results of GC—MS showed that chromatographic area of aldehydes, acids and ethers decreased first and then increase when increasing the pepper addition levels. The chromatographic area of hydrocarbon derived from lipid oxidation increased first and then decreased with the increase of addition level of pepper. Chromatographic area of some compounds from Strecker degradation of …
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules,
2016
Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China
Study On Explosion Puffing Drying Technology For Purple Sweet Potato Raw Granules, Liu Yang, Liao Luyan, Fu Yaping, Wu Weiguo
Food and Machinery
The purple sweet potato was used as raw material to make purple sweet potato raw granules by explosion puffing drying technology at modified temperature and pressure. The study includes the effects of different puffing temperature, stagnant time, vacuum drying temperature on the product color index b, content of anthocyanins and iodine blue value. By using Box-Behnken design of the response surface methodology(RSM) to determine the technical conditions as follows: puffing temperature was 80 ℃, stagnant time was 5min and vacuum drying temperature was 69 ℃. Different factors have different effects on the product, and the biggest factors are puffing temperature …
