Technology Optimization Of Carboxymethylation On Polysaccharide From Rice Bran,
2016
Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
Technology Optimization Of Carboxymethylation On Polysaccharide From Rice Bran, Li Zhe, Yuan Yuan, Zhu Mingpeng, Xiao Zhigang, Wang Na, Wang Chong
Food and Machinery
The experiment used defatted rice bran as materials which extract water-soluble polysaccharide from it, expecting to improve its functional activities by modification. The carboxymethylated derivative of polysaccharide was prepared by the reaction between rice bran polysaccharide and chloroacetic acid (MCA) in alkaline condition and fourier infrared spectrum suggested that carboxymethylated rice bran polysaccharide was successfully carboxymethylated without changing the original structure of rice bran polysaccharide. The optimal technological conditions for the reaction are: reaction temperature 52 ℃, reaction time 2.5 h, concentration of NaOH 1.2 mol/L, MCA dose 3.20 g. This condition of the rice bran polysaccharide carboxymethylated substitution degree(DS) …
Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell,
2016
Forestry College of Beihua University, Jilin, Jilin 132012, China
Separation,Purification And Stability Of Total Flavonoids From Xanthoceras Sorbifolia Shell, Mao Dirui, Jiang Guiquan, Sun Jiwei, Luo Yingcai
Food and Machinery
No abstract provided.
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo,
2016
Hunan Province Institute of Products Quality Supervision and Inspection, Changsha, Hunan 410007, China
Reserch On Separation And Purification Of Flavonoids In Hunan Pomelo, Peng Chengcheng, Deng Fangming
Food and Machinery
Taking Hunan pomelo fruit drop as raw materials, ethanol ultrasonic extraction of flavonoids pomelo, Research AB-8, NKA-9, D110 and ADS-17 four types of macroporous resin separation and purification process optimization pomelo flavonoids. The results showed that: AB-8 macroporous highest amount of total flavonoids Hunan pomelo, reaching 0.70 mg/mL; integrated adsorption, recovery, purity and absorption rate and other indicators, AB-8 macroporous resin separation and purification of the Hunan Xiang optimal conditions grapefruit flavonoids was: 1∶10 aspect ratio; the adsorption velocity 1.5 BV/h, the eluent pH value 4.0, eluent 70% ethanol eluted dosage 4 BV, analytical flow rate 2 BV/h, the resin …
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves,
2016
School of Biology and Food Engineering, Changshu Institute of Technology, Changshu, Jiangsu 215500, China
Optimization Of Ultrasound/Microwave Assisted Extraction (Umae) Of Flavones From Vaccinium Bracteatum Thunb Leaves, Chen Yiyong, Zhang Dejin
Food and Machinery
Vaccinium Bracteatum Thunb Leaves (VBTL) was used as material. An efficient ultrasound/microwave assisted extraction (UMAE) technique was employed to extract flavones from VBTL. The effects of microwave power, ratio of solvent to solid, temperature and time on the yield of flavones from VBTL were investigated. To optimize the extraction process, response surface methodology was used based on the results of single factor experiment. IR spectrum was scanned to validate the effect of UMAE technology compared with the traditional solvent extraction technology. The results indicated the optimal conditions of UMAE were 140 W of microwave power, 50 W of ultrasound power, …
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice,
2016
Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Science, Zhengzhou, Henan 450009, China
Optimization Of Ultrasonic Assisted Pectinase Extraction Of Flavonoid In Hawthorn Juice, Liu Hui, Zhang Chunling, Liu Jiechao, Hu Lina, Jiao Zhonggao
Food and Machinery
In order to study the optimum ultrasonic-assisted extraction technology of flavonoids in hawthorn juice under pectinase treatment, the single-factor tests and orthogonal array design were employed to optimize the extraction conditions. The effects of boiling treatment time, ultrasonic extraction time, ultrasonic extraction temperature and ultrasonic power on the content of flavonoids in hawthorn juice were researched. And the hawthorn flavoinoid extraction conditions were optimized as follows: boiling treatment time 30 min, ultrasonic extract time 50 min, ultrasonic extract temperature 50 ℃ and ultrasonic power 150 W. Under the optimized extraction conditions, the content of flavonoids was 335.32 mg/100 mL. Ultrasonic …
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata,
2016
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
Study On Ultrasonic Wave-Assisted Extraction Of Active Substances From Antrodia Camphorata, Guo Danzhao, Zheng Wei, Ma Haile, Peng Ying, Liu Renkang, Liu Bei
Food and Machinery
Ultrasonic wave-assisted extraction of Antrodia camphorata's mycelim was studied. Four test factors of solid-to-liquid ratio, ultrasonic power, extraction temperature and extraction time were studied in extraction of polysaccharide and triterpenoids from Antrodia camphorata. Ultraviolet-visible spectrophotometer was used as determining method. The results showed that the extraction quantity of polysaccharide was 26.319 mg/g with 120 W ultrasonic power lasting for 35 min, under 55 ℃ with the solid-to-liquid ratio of 1︰30 (m︰V). The extraction quantity of triterpenoids was 38.624 mg/g under the optimal extraction condition which involves solid-to-liquid ratio of 1︰30 (m︰V), ultrasonic power of 210 W, extraction temperature of 50 …
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate,
2016
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
Optimization On Enzymatic Hydrolysis Processing From Pepper Meal Protein Isolate, Zhao Jing, Wang Yan
Food and Machinery
Extraction of crude protein from pepper meal, by the establishment of protease hydrolysis pepper meal protein isolate preparation in the best condition of flavor peptides was studied. Through judging the degree of hydrolysis and yield of peptide, the compound protease had the best hydrolyzation effect in digesting pepper meal protein isolate among the trypsin, papain, alkaline, compound protease. The results showed that compound protease had best effect. Selecting solid-liquid ratio(m︰V), amount of enzyme, hydrolysis time, pH and hydrolysis temperature as experiment factors, the best technological condition of digesting pepper meal protein isolate was determined by method of single factor experiment …
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic,
2016
College of Life Science, Inner Mongolia University, Hohhot, Inner Mongolia 010020, China
Optimization On Extraction Technology Of Mushroom Mycelium Polysaccharides By Ultrasonic, Xue Jing, Wu Xiaotong, Wang Yingchao, Zeng Luying, Liu Jing
Food and Machinery
Polysaccharides was extracted from Tricholoma mongolicum mycelium. The effect factors, including ultrasonic power, ultrasonic time, liquid-solid ratio and temperature, were optimized through orthogonal tests L9(34) on the basis of single factor experiment. Results showed that ultrasonic power 18% (rated power 900 W), ultrasonic time 20 min, liquid-solid ratio 40∶1 and extraction temperature 75 ℃. Under optimal conditions, the extraction yield of polysaccharides was 13.96%.
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder,
2016
College of Chemical and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Research, Hezhou University, Hezhou, Guangxi 542899, China
Effect Of Hot Air Drying Temperature On Qualities Of Sweet Potato Powder, Guo Ting, Chen Zhenlin, He Xinyi, Xie Dongdi, Huang Huiling
Food and Machinery
In order to investigate the temperature on the quality of sweet potato powder by hot air drying, the color, rehydration capacity, particle size, viscosity, bulk density, reducing sugar and amylum of the sweet potato powder were compared. Results showed that hot air drying temperature had a significantly influence on the rehydration, particle size, viscosity and amylum of sweet potato powder (P<0.05). With the drying temperature rising, the dry basis moisture content decreased faster, the drying time shortened and amylum content increased. The sweet potato powder particle size prepared at hot air drying in 80 ℃ was the minimum, and the rehydration was the highest with good color.
Optimization On Extraction Technology Of Puerarin From Puerarialobata,
2016
Department of Public Health, Chengdu Medical College, Chengdu, Sichuan 615000, China
Optimization On Extraction Technology Of Puerarin From Puerarialobata, Cao Xiong, Ai Fang, Liu Mengyao, Wang Tong, Wu Aijuan, Zheng Qiang, Li Chao, Yin Xia, Han Qin
Food and Machinery
In order to explore the optimum conditions of puerarin, the extraction process was optimized by single factor test and response surface design. The extract was identified by high performance liquid chromatography (HLPC) for puerarin or not.The results showed that the best extraction conditions were: ethanol volume fraction 50%, solid-liquid ratio of 1∶25(m∶V), extraction time 70 min and extraction temperature of 60 ℃With those conditions, the expected content of puerarin is 96.79%, and the testing results of HPLC is consistent with the element standard of puerarin.
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel,
2016
School of Food Science and Technology, Jiangnan Univeisity, Wuxi, Jiangsu 214122, China
Effect Of Blanching Treaments On Quality Of Vacuum Fried Ginkgo Kernel, Han Hongwei, Xie Bowen, Xu Dan, Zhang Min, Liu Jie
Food and Machinery
Taking the Big Buddha Finger ginkgo kernel as material, the effects were studied from blanching temperature and time on the time of POD enzyme's inactivation, moisture content, degree of starch gelatinization of ginkgo kernel and the microstructure, crispiness, oil content, color, sensory quality of vacuum fried ginkgo kernel. The results showed that with increasing of the blanching temperature and time, the degree of starch gelatinization and moisture content rose gradually, but the time of POD enzyme's inactivation decreased. The crispiness and color of the vacuum fried ginkgo kernel were better, but the oil content of it was higher. The vacuum …
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis,
2016
Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Preparation Of Natural Cream Flavor From Natural Butter By Mixed Enzyme Hydrolysis, Zhou Meiyu, Fu Liang
Food and Machinery
Prepared natural cream flavor by mixed enzyme with two kinds of lipase. Through the determination of acid value and sensory evaluation, the palatase 20000L and lipase MER were selected for enzymolysis reaction. The optimum conditions for enzymatic hydrolysis of butter were palatase 20000L 0.18%, lipase MER 0.09%, hydrolysis time 9 h, temperature 40 ℃ and pH 7.0. By GC-MS analysis, the main flavor components consist of 11 kinds of substances include short chain fatty acids, small amount of ketones, lactones and esters. Through baking applications and sensory evaluation, finished bakery products had a thick milk and long lasting flavor, without …
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality,
2016
Branch of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China;Jilin Province Key Laboratory of Grain and Oil Processing, Jilin Business and Technology College, Changchun, Jilin 130062, China
Influence Of Perilla Leaf Superfine Powders On Dough Properties And Bread Quality, Tian Haijuan, Zhu Zhu, Zhang Chuanzhi, Yu Zishuai
Food and Machinery
Perilla leaf superfine powder were added to the dough, then produced bread, using Brabender farinograph and Brabender stretcher measuring the dough properties, and then determinated the fermentation characteristics, sensory quality, water retention, aging degree and specific volume of bread contained with Perilla leaf superfine powder. The results showed that Perilla leaf superfine powder adding quantity 6%，the decline of bread dough`s Farinograph and tensile properties were not obvious, the quality of the sensory quality of bread was good, with high water retention, low aging degree, volume of good healthy food. When Perilla leaf superfine powder adding amount was 6%~8%, the Farinograph …
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint,
2016
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, Sichuan 610065, China
Optimization Of Chinese Chestnut Shelling Peeled Process Using Microwave-Baking Joint, He Rui, Jia Lirong, Wang Jiaxing, Gao Hong
Food and Machinery
Microwave-baking process was used to improve chestnut shelling peeled rate. Response surface methodology was employed to analyze the impact of microwave time, baking time and baking temperature on Chestnut shelling and to optimize the shelling rate and color index L* value. The results indicated that the impact of microwave time on the rate of shelling is greater than the baking time and the baking temperature. The microwave time was extremely significant to L* value. When the microwave time was 123 s, the baking temperature was 171 ℃ and the baking time was 128 s, the shelling rate could reach 97.96%, …
Optimization On Pre-Cooked Processes For Kidney Bean,
2016
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
Optimization On Pre-Cooked Processes For Kidney Bean, Wang Ting, Yu Lei, Li Shuaifei, Liu Jianan, Wang Weixu
Food and Machinery
The constant temperature soaking, low pressure cooking and air drying were used to pre-cook the kidney beans in order to make the kidney beans get maturity simultaneously when cooked with rice. The temperature of constant temperature soaking, the pressure and the time of low pressure cooking was taken as the independent variable, and gelatinization degree was taken as the response value to get the optimal process condition through the experiments. The results showed that the optimum processing conditions for kidney beans were as followed: soaking temperature 50 ℃, cooking pressure 50 kPa, the time of low pressure cooking 5 min. …
Antitumor And Antiangiogenic Effects Of Flavonoids,
2016
College of Materials Science and Engineering of Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Antitumor And Antiangiogenic Effects Of Flavonoids, Li Xiangzhou, Luan Fangfei, Zhang Sheng, Huang Dan
Food and Machinery
Flavonoids drugs are effective, natural, and their toxic and side effect are relatively mild. Otherwise, they have many kinds of biological effects such as anti-inflammatory, anti-bacterial, reducing blood fat, anti-aging and so on.The treatment of malignant tumor is difficult to conquer in the medical community. The majority of clinical antitumor drugs have side effects. This paper elaborated the research progress of anti-tumor and anti-angiogenesis of plant flavonoids from the cellular level, molecular level and animal models level, which can provide a reference for further development and utilization of flavonoids in antitumor and anti-angiogenesis.
Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor,
2016
College of Life Science and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
Research Process On Scale-Up Factors And Methods Of Self-Inducing Bioreactor, Jiang Kaiwei, Luo Haiyan, Dou Bingran, Hong Housheng
Food and Machinery
Gas-inducing reactor is a sort of gas-liquid reactor operated easily and has been widely applied in many chemical industries, environmental engineering and biotechnological engineering for its predominant mass transfer performance and the low power consumption and cost due to the absent of external compressor. In the gas-inducing reactor involving gas-liquid two-phase flow system, the mixing, mass transfer and heat transfer processes are very complicated. Many problems need to be solved in theory. The critical impeller speed for the onset of gas induction，rate of gas induction，power consumption，gas holdup and mass-transfer coefficient of the self-inducing reactor are discussed, and research process on …
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation,
2016
Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
Research Progress Of Difference Between Electronic Tongue And Real Taste Evaluation, Wang Xingya, Pang Guangchang, Li Yang
Food and Machinery
Electronic tongue is a new analysis and detection equipment to study liquid sample information, in recent years, which has been more widely used in food industry. This paper introduces the basic principles of electronic tongue technology, similarities and differences with real evaluation methods of taste, status of equipment and its application in the food field, in order to propose new ideas for the development of electronic tongue equipment.
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain,
2016
School Agricultural and Food Engineering, Shandong University of Technology, Zibo, Shandong 255091, China
Progress Of Infrared Drying Technology Applied In Processing Of Fruits And Vegetables And Grain, Wei Zhongcai, Sun Chuanzhu, Zhang Lili, Su Guoliang, Shi Dongyue
Food and Machinery
Infrared radiation drying technology has been paid more attention widely with many advantages such as high efficiency, environmental protection. Progress of home and abroad infrared radiation drying technology application research and test of fruits, vegetables and grain were elaborated and summarized, and some existing problems of infrared drying were also analyzed. The integration of infrared drying and other emerging drying technology was come up with to improve the quality of drying. Meanwhile, the main research direction of infrared radiation drying technology of the future application was also pointed out in the processing of fruits and vegetables and grain.
High Throughput Genomic Sequencing Of Bioaerosols In Broiler Chicken Production Facilities,
2016
University of Iowa
High Throughput Genomic Sequencing Of Bioaerosols In Broiler Chicken Production Facilities, Kate M. O’Brien, Michael S. Chimenti, Morgan Farnell, Tom Tabler, Thomas Bair, Joey Lynn Bray, Matthew W. Nonnenmann
Faculty Publications
Chronic inhalation exposure to agricultural dust promotes the development of chronic respiratory diseases among poultry workers. Poultry dust is composed of dander, chicken feed, litter bedding and microbes. However, the microbial composition and abundance has not been fully elucidated. Genomic DNA was extracted from settled dust and personal inhalable dust collected while performing litter sampling or mortality collection tasks. DNA libraries were sequenced using a paired-end sequencing-by-synthesis approach on an Illumina HiSeq 2500. Sequencing data showed that poultry dust is predominantly composed of bacteria (64–67%) with a small quantity of avian, human and feed DNA (< 2% of total reads). Staphylococcus sp. AL1, Salinicoccus carnicancri and Lactobacillus crispatus were the most abundant bacterial species in personal exposure samples of inhalable dust. Settled dust had a moderate relative abundance of these species as well as Staphylococcus lentus and Lactobacillus salivarius. There was a statistical difference between the microbial composition of aerosolized and settled dust. Unlike settled dust composition, aerosolized dust composition had little variance between samples. These data provide an extensive analysis of the microbial composition and relative abundance in personal inhalable poultry dust and settled poultry dust.
