Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue,
2019
College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; Guangdong Engineering Reseach Center for Safety Control
Isolation, Identification And Antioxidant Properties Of Lactobacillus Paracasei From Soy Sauce Residue, Tang Suting, Ou Ximin, Huang Guidong, Cheng Yunhui, Cai Yifu, Yang Xiaoping, Yin Bo, Zhang Can, Zhong Xianfeng
Food and Machinery
Lactobacillus paracasei were isolated from soy sauce residue by traditional microbial culture method, and identified by morphological observation, physiological and biochemical characteristics test, and 16S rRNA gene sequence analysis. Their tolerance to artificial gastrointestinal juice, hydrophobic capacity, and antioxidant capacity were also studied. Ten strains of Lactobacillus paracasei were isolated from soy sauce residue, of which eight were L. paracasei subsp. paracasei, named HT31, HT51, HT90, HT111, HT125, HT159, HT253, and HT256; two of them were L. paracasei subsp. tolerans, named HT155 and HT158. The results of simulated gastrointestinal fluid tolerance test showed that the viability of strains HT31, HT111 …
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin,
2019
College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
Effect Of Enzymatic Modification On Microstructure And Functional Properties Of Walnut Glutenin, Xue Yufei, Zhang Yue, Cheng Yimei, Ma Shujie, Sun Qian, Li Fang, Kong Lingming
Food and Machinery
In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and …
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae,
2019
Sanitary Inspection Center, Research Office, Qiqihar Medical University, Qiqihar, Heilongjiang 161000, China
Analysis Of Organic Acid Contents In Three Kind Of Saccharomyces Cerevisiae, Pei Fangyi, Jiang Ming, Ma Yanshi, Chen Xue, Liu Zhenyan, Liu Xi, Chen Xiaoting
Food and Machinery
In this study, the contents of glucose, glycerol, ethanol and organic acids in the fermentation process of three Saccharomyces cerevisiae were determined by high performance liquid chromatography (HPLC). The results showed that the content of glycerol and ethanol in S. cerevisiae 1946 was significantly higher than that in S. cerevisiae P1 and S. cerevisiae 32788 (P<0.05). The seven organic acids in the three kinds of S. cerevisiae fermentation broth have obvious differences and regularity. The content of organic acids in S. cerevisiae 1946 was lower than that in S. cerevisiae P1 and S. cerevisiae 32788. The acid production level of S. cerevisiae was negatively correlated with ethanol production capacity.
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization,
2019
Minnan Science and Technology Institute, Quanzhou, Fujian 362332, China
Physicochemical And In Vitro Adsorption Properties Ofolive Pomace Dietary Fiber And Its Structure Characterization, Xie Sandu, Chen Huiqing, Zhou Chunlan, Lin Yanan
Food and Machinery
Olive pomace total dietary fiber (OPTDF) was prepared from olive pomace, and its physical and chemical properties and in vitro simulated adsorption properties were determined. Soluble dietary fiber (OPSDF) and insoluble dietary fiber (OPIDF) were separated from OPTDF. Their structures were characterized by XRD, FTIR and SEM. The results showed that the water holding capacity, oil holding capacity, swelling capacity and glucose adsorption value of OPTDF were （4.96±0.51） g/g, （2.45±0.26） g/g, （6.00±0.16） mL/g, （18.11±0.31） mmol/g, respectively. OPTDF and OPIDF were cellulose I crystalline with crystallinity of 41.39% and 46.07%, and OPSDF was amorphous. OPTDF contained cellulose, hydrogen bond and ether. …
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China;Beijing Suntech Online Education Technology Limited, Beijing 100193, China
Effect Of Drinking Compound Phosphate Water Before Slaughter On Serum Biochemistry, Muscle Fiber Structure And Protein Expression Of Yanbian Yellow Cattle, Zhang Liang, Hou Tingting, Tian Xuezong, Liu Xin, Liang Chengyun, Xu Hailin, Cui Taihua, Li Guanhao
Food and Machinery
The effects of serum phosphate biochemical, muscle fiber structure and protein expression on post-mortem Yanbian yellow cattle were studied to investigate the effects of compound phosphate water on the physiological and biochemical indexes of Yanbian yellow cattle before slaughter. The results showed that drinking 0.10% of compound phosphate water before slaughter could reduce the muscle fiber area and circumference of Yanbian yellow beef, and significantly reduce the expression of Troponin-T and increase the expression of Creatine Kinase after slaughter, and improve the blood biochemical index of Yanbian yellow cattle after slaughter. Morevover, a significant effect on, reducing the pre-slaughter stress …
Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill,
2019
School of Mechanical and Automotive Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China
Numerical Simulation Of Pulverizing Flow Field And Parameter Optimization Of The Mill, Mo Haijun, Ling Tao, Zhang Zejun
Food and Machinery
The Fluent software was used to simulate the pulverization flow field of the “pulverizaing-disc grinding” two-stage mill. The influence and law of the blade distribution scheme on the circulating flow field were compared and analyzed. The parameters of the pulverizing blade were optimized by orthogonal design method. The rules of the blade deflection angle, the blade length and the blade pitch on the pulverization effect were analyzed, and the influence of the blade rotation speed on the pulverization effect was further discussed. The material pulverization was experimented to obtain the best performance parameters of the Mill. Taking the pulverization rotating …
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor,
2019
Puyang Vocational and Technical College, Puyang, Henan 457000, China
Adaptive Analysis Of Material Mixing Uniformity In Double-Layer Stirred Microwave Reactor, Lv Zhimin
Food and Machinery
Taking the mixing time and mixing times of double-layer stirred microwave reactor as the correlative characteristic variables, the fuzzy PID control method was adopted to control the material double-layer stirring structure of microwave reactor. Glass and alumina beads were used as the mixing medium to adjust the error feedback of the double-layer stirring. With the adaptive control, the material mixing uniformity control law of the double-layer stirred microwave reactor was established, and the material mixing uniformity was realized by obtaining the optimal control function of material mixing uniformity control. The simulation results showed that the uniformity of material mixing control …
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133000, China;Yanji Municipal Services and Digital Construction Administration, Yanji, Jilin 133000, China
The Effects Of Drinking Compound Phosphate Water Before Slaughter On The Meat Quality Of Yanbian Yellow Cattle, Zhang Jintian, Hou Tingting, Liang Chengyun, Xu Hailin, Piao Chunxiang, Li Guanhao
Food and Machinery
The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec,
2019
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Agricultural Products Drying Equipment Engineering Technology Research Center, Luoyang, Henan 471023, China
Protective Effects Of Alcohol Extraction From Peony Stamen On H2O2-Induced Damage In Huvec, Luo Lei, Guan Ningning, Xiang Jinle, Zhu Wenxue
Food and Machinery
The main components of the alcohol extraction from peony stamen was analyzed by high performance liquid chromatography. H2O2 induced human umbilical vein endothelial cells (HUVEC) cells to establish a damage model to study the protective effect of peony flower extract. Results: the alcohol extraction from peony stamen mainly contain three monomers, namely rutin, quercetin and paeoniflorin, with contents of 44.25%, 15.50% and 17.00%, respectively. The alcohol extraction from peony stamen can reduce the content of MDA in cells and culture medium, increase the activities of SOD, GPX and GSH content in the calls. The alcohol extraction of …
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection,
2019
Shandong University of Traditional Chinese Medicine, Jinan, Shandong 250355, China
Preparation Of Mussel Meat Peptide-Zinc Chelate And Its Effect On Liver Protection, Wang Changlin, Wang Shengguang, Liu Xiaomei, Dai Long, Gao Peng
Food and Machinery
With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich …
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder,
2019
Wuhan Institutes of Biomedical Sciences, Jianghan University, Wuhan, Hubei 430056, China
Study On Antithrombotic Effect And Mechanism Of Lemon Juice Powder, Xu Congyue, Lin Kuan, Li Chaoying, Ru Qin
Food and Machinery
The acute blood stasis rat model was made by injecting norepinephrine, then rats stayed in ice water bath for 4 mins. Whole blood viscosity (WBV), erythrocyte sedimentation rate(ESR), coagulation parameters, 6-keto prostaglandin F1α (6-KETO-PGF1α), thromboxane B2 (TXB2), endothelial nitric oxide synthase (eNOS) and endothelin-1 (ET-1) were measured. Results: Model group significantly up WBV and ESR level, APTT, PT, TT were decreased whereas FIB content was increased very significantly in rats of the model group, meanwhile the 6-keto-PGF1α and eNOS level were lower and TXB2 and ET-1 level were higher. Lemon juice powder groups might down WBV …
Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity,
2019
[JP3]（College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
Effects Of Different Drying Methods On Extraction Rate Of Onion Essential Oiland Its Dpph Radical Scavenging Activity, Wang Yueyue, Duan Xu, Ren Guangyue, Zhou Siqing
Food and Machinery
In order to improve the extraction rate of onion essential oil and make the extraction process of onion essential oil easy to operate, three drying methods, including hot air drying (AD), vacuum freeze drying (FD) and microwave freeze drying (MFD), were used to make fresh onion powder. The essential oil of onion was extracted by distillation. The extraction rate and the DPPH free radical scavenging ability of three kinds of dried onion powder were compared. The extraction rate of onion essential oil from onion powder by wave freeze-drying was 4.57%, with shortest extraction time. The optimum extraction conditions of onion …
Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn,
2019
College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
Effect Of Drying Treatment Methods On The Drying Rate And Quality Characteristics Of Big Fruit Hawthorn, Guo Ting, Bai Xiangli, Chen Yineng, Duan Zhenhua, Chen Zhenlin, Cai Wen, Deng Chunli
Food and Machinery
The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying, vacuum microwave drying, hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP, which color, browning, water/oil holding capacity, diaphaneity, vitamin C, total acid and flavonoid content of MDCP were compared. Results showed that drying treatment methods had a significantly influence on the color, browning, diaphaneity and total acid content of MDCP (P<0.05). MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in the processing industry.
Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium,
2019
Food Research Center of Yanbian University, Yanji, Jilin 133002, China
Study On Physicochemical Property And Flavor Of Fermented Meat Products With Low Sodium, Hou Tingting, Liu Xin, Cui Fushun, Jin Qing, Zheng Qiankun, Li Min, Wang Juan, Li Guanhao
Food and Machinery
This study simulates the production parameters of fermented ham to process dried cured meat pieces, and studied the effects of three low-salt formula, for potassium salt substitution groups, calcium salt substitute group, and magnesium salt replacement group, on physicochemical indicators and of flavor. The results showed that the potassium salt substitution group can reduce the sodium content in the meat, and it is closer to the control group in physicochemical indicators and flavor. Therefore, it can replace part of the sodium salt with 30% KCl and 7% salty peptide in fermented meat products.
Research Progress Of Regenerated Protein Fibers,
2019
School of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
Research Progress Of Regenerated Protein Fibers, Yao Fei, Chen Fusheng
Food and Machinery
Regenerated protein fiber is a new type of green environmentally friendly material with excellent performance and wide application. It can be divided into two categories: regenerated plant protein fiber and regenerated animal protein fiber. This paper introduces the development of regenerated protein fiber, as well as the preparation, properties and application of soy protein, milk protein, zein and other raw materials for processing, and prospects for its future development.
Optimization On Pre-Fermentation Process Of Black Bean Douchi Fermented By Bacillus Subtilis Natto,
2019
Food College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization On Pre-Fermentation Process Of Black Bean Douchi Fermented By Bacillus Subtilis Natto, Zhang Qi, Zhu Dan, Niu Guangcai, Wei Wenyi, Zhao Jing, Wu Yue
Food and Machinery
Taking the black bean as the main raw material, the total polyphenol content and DPPH radical scavenging rate as the indexes, the single factor experiment and orthogonal experiment design were used to optimize the pre-fermentation conditions of black bean douchi made by bacillus subtilis natto. The results showed that the optimum fermentation conditions were as follows: fermentation time was 4 d, fermentation temperature was 39 ℃, inoculation amount of bacillus subtilis natto was 2.5 g/100 g·black bean. Under this condition the total polyphenol content of black bean douchi was 4.24 mg/g, and the DPPH radical scavenging rate was 79.86%, which …
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat,
2019
College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
Study On Antioxidant Activities Of Various Solvent Polyphenol Extracts From Black Soybean Seed Coat, Ren Manni, Wang Cuntang, Tang Xuhua, Sun Peng, Gao Zengming
Food and Machinery
Black soybean seed coat were extracted using three solvent systems: 70% acetone, ethanol and methanol. The extracts were tested for their total phenolic content, total flavonoid content and antioxidant activities. The results showed that the extracts with acetone as the extraction agent had the highest yield［(11.23±0.005) g/100 g］, and the extracts had the highest total phenol content of (845.32±21.35) mg/g and total flavonoids content of (63.72±2.35) mg/g. Meanwhile, IC50 of acetone extract on DPPH free radical and ABTS free radical were (0.059±0.005) mg/mL and (0.057±0.004) mg/mL, respectively. The antioxidant activities were lower than ascorbic acid but higher than methanol …
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization Of Extraction Process Of Mung Bean Polyphenols And Antioxidant Properties, Sheng Yanan, Wang Changyuan, Zhang Shu, Fu Tianxin, Feng Yuchao, Qin Haibo
Food and Machinery
Response surface method (RSM) was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity. The results showed that the optimal extraction process was 1∶12 (g/mL), extracted at 46 ℃ for 1.6 h. The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g. The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%, and that of the nitrite ion clearance was 26.0%. Therefore, it inclined that the polyphenols from mung bean had good antioxidant activity.
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat,
2019
College of Engineering, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Effects Of Three Drying Methods On The Dryingcharacteristics And Quality Of Buckwheat, Zhang Yiwen, Zhang Yanliang, Wan Lin, Che Gang, Gao Ruili, Wang Hongchao
Food and Machinery
The buckwheat was dried by vibrating far infrared drying, drying in oven and drying in thin layer, and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods. Result: The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying. The drying time of thin layer was the longest and the drying rate was the lowest. In terms of quality analysis, vibrating far-infrared drying process had little effect on the appearance quality of buckwheat. The area shrinkage rate W of dried buckwheat was the smallest, …
Optimization On Fermentation Technology Of Kidney Bean Enzyme,
2019
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
Optimization On Fermentation Technology Of Kidney Bean Enzyme, Wang Di, Wang Ying, Zhangn Yanli, Liu Shuting, Zuo Zhaohang
Food and Machinery
Lactic acid bacteria and yeast were used to prepare enzymes, and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation. Results: the optimal inoculation order was inoculated yeast first, and then lactic acid bacteria. The optimal compound fermentation condition was: inoculated with 0.20% yeast under the condition of bottling volume of 30 mL(250 mL) and pH 5.0, and shaking incubated at 30 ℃ for 24 h. Then 3.0% lactobacillus complex was inoculated (lactobacillus plantarum to lactobacillus acidophilus was 1∶1) and cultured at 37 ℃ for 24 h with …
