Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus,
2024
College of Pharmacy, Xinyang Agriculture and Forestry University, Xinyang, Henan 464000, China
Large-Scale Production Of Milk Source Cgmp By Ion Exchange Resin Method And Its Hemagglutination Inhibitory Activity Against Influenza Virus, Wang Qingmei, Liu Xiaoyu, Chen Qingsen, Zhao Pei, Yan Yali
Food and Machinery
Objective: This study aimed to optimize the process conditions for the large-scale production of milk-derived casein glycomacropeptide （CGMP） and explore its hemagglutination inhibition （HI） ability against influenza virus. Methods: Using anion exchange resin as the separation medium and sialic acid content the activity detection index of the product,based on the preliminary small and medium-sized tests, the large-scale production of CGMP from whey powder was investigated from five process conditions: sample volume, loading flow, eluent concentration, eluent volume, and resin service cycle. Meanwhile, a hemagglutination inhibition test was used to verify the inhibitory activity of the product CGMP against the influenza …
Screening And Application Of Monascus In Medium And High Temperature Daqu,
2024
Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
Screening And Application Of Monascus In Medium And High Temperature Daqu, Su Feng, Wei Chunhui, Zeng Bo, Huang Zhiguo, Jiang Ke, Ren Zhiqiang
Food and Machinery
Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the strains was detected by the ester decomposition method. The strain with the most prominent enzyme production ability was selected to prepare Monascus bran koji. The koji-making process was optimized by single factor and orthogonal experiments and applied to liquor production. Results: Among the five strains, the J-3 strain had the strongest ability to produce esterification enzyme. Under the conditions of 50% moisture, 4% inoculation …
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields,
2024
College of Chemistry & Bioengineering, Guilin University of Technology, Guilin, Guangxi 541004, China;Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resources in Northern Guangdong, Shaoguan University, Shaoguan, Guangdong 512005, China
Antimicrobial Peptide-Coupled Silver Nanomaterials And Their Applications In Medical And Food Fields, Xie Runsheng, Li Peijun, Jiang Yuqiu, Cao Xingye, Li Haiyun, Su Donglin
Food and Machinery
Due to antimicrobial activity, nanoparticles (NPs) in combination with antimicrobial peptides (AMPs) can be used to kill drug-resistant (MDR) pathogens. Nanosilver (AgNPs) has broad-spectrum and efficient antimicrobial properties, multiple bacterial inactivation mechanisms, and the ability to fine-tune the conjugation on the surface of antimicrobial peptide-conjugated silver nanoparticles (AMP-AgNPs), which results in higher biosafety of AMP-AgNPs. The review summarized the latest research progress of AMP-AgNPs conjugates and discussed the synthesis method, antibacterial activity, mechanism of action, hemolytic toxicity of AMP-AgNPs conjugates, as well as their applications in medical and food fields. The future development direction of AMP-AgNPs conjugates was also prospected.
Research Progress On The Changes In Flavor Substances During Black Garlic Processing,
2024
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
Research Progress On The Changes In Flavor Substances During Black Garlic Processing, Mao Hantao, Li Hui, Yin Shixian, Rong Zhixing, Wang Jianhui
Food and Machinery
Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food,
2024
Harbin University, Harbin, Heilongjiang 150086, China;College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150006, China;Jiusan Oils and Grains Industries Group Co., Ltd., Harbin, Heilongjiang 150090, China;High-skilled Talents （Model Worker） Innovation Studio of Qu Yanfeng, Harbin, Heilongjiang 150086, China
Research Progress On The Extraction Process Of Natural Components From Zanthoxylum Bungeanum And Its Application In Food, Qu Yanfeng, Guo Xiaochan, Tang Jiatong, Wan Ruining, Zhang Hanbing
Food and Machinery
Zanthoxylum bungeanum is native to China and is a traditional food seasoning and traditional Chinese medicine. It plays an important role in food processing and disease prevention. In this article, the research progress of Z. bungeanum and its extracts in recent years is illustrated, the active components, extraction methods of extracts and application in food processing are analyzed, and the physiological activity, extraction method, and application in food storage, condiment and other food of Z. bungeanum extracts are discussed, the Z. bungeanum and its extracts in the food industry are prospected.
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress,
2024
School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China
Advances In Salt Tolerance And Fermentation Promotion Mechanism Of Microorganisms In Fermented Foods Under Salt Stress, Jiang Xuewei, Gao Xingbiao, Zhang Xuxu, Zhang Tianjiao, Fang Haiyu, Zhou Dehua
Food and Machinery
With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky,
2024
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550000, China
Research On Vitamin C Loss Prediction Model Of Extruded Kiwifruit Pork Jerky, Zhang Guangtao, Li Jingpeng, Ma Xiulan, Deng Li
Food and Machinery
[Objective] In order to explore the loss pattern of VC in kiwifruit pork jerky by twin-screw extrusion and solve the "black box" problem of nutrient loss during the extrusion process. [Methods] In this paper, a twin-screw extruder was used to produce kiwifruit pork jerky, and the VC content of the material before and after extrusion was determined by high performance liquid chromatography, and the Mean Residence Time （MRT） was used as the reaction time of the material in the barrel, and the VC loss rate under different extrusion conditions was dynamically analyzed. [Results] Increasing the temperature and …
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch,
2024
Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002, China
Effects Of Amomum Villosum Polysaccharide On Physicochemical And In Vitro Digestibility Properties Of Wheat Starch, Kang Zhimin, Geng Ningning, He Mengying, Xu Guozhen, Wang Zhiwei, Zhang Kangyi
Food and Machinery
[Objective] This study aimed to explore the mechanism of action between Amomum villosum polysaccharide (AVP) and wheat starch and reveal the dose-effect relationship of AVP on the quality of wheat starch. [Methods] an AVP-wheat starch compound system with different concentrations of AVP was prepared. The effects of different concentrations of AVP on the gelatinization characteristics, rheological properties, thermodynamic properties, crystal structure and digestion characteristics of wheat starch were studied. [Results] The AVP could increase the viscosity and gelatinization temperature of the wheat starch compound system, reduce the leaching of amylose during gelatinization and the damage degree of the crystalline region …
Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex,
2024
School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China;Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
Influences Of Preparation Process On The Properties Of High Amylose Corn Starch-Stearic Acid Complex, Zhang Wen, Liu Buyu, Wu Weicheng, Yuan Gaofeng, Zhang Zhiguo
Food and Machinery
[Objective] This study aimed to establish a preparation process for starch-lipid complex with high resistant starch （RS） content and to explore the effects of process parameters on the anti-digestibility of the complex. [Methods] Using RS content as the indicator, one-way experimental and orthogonal designs were employed to study the effects of temperature and time parameters during the pretreatment of high amylose corn starch （HA） and its complexation with stearic acid （SA）. The physicochemical properties, anti-digestibility, and hydration characteristics of the HA-SA complex prepared by the optimal process were analyzed. [Results] Increasing pretreatment temperature in the gelatinization temperature range, prolonging the …
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model,
2024
School of Computer Science and Technology, Shandong University of Science and Technology, Zibo, Shandong 255049, China
Green Tea Species Recognition Based On Electronic Tongue And Electronic Nose Combined With Cnn-Transformer Model, Liu Chuanzheng, Ma Jingyu, Bai Xuerui, Zeng Wanqing, Wang Zhiqiang
Food and Machinery
[Objective] To realize rapid detection of green tea species identification. [Methods] A rapid detection method based on the combination of electronic tongue and electronic nose combined with CNN-Transformer composite model was proposed. The electronic tongue and electronic nose were used to collect the fingerprint information of taste and smell for five different kinds of green tea. The one-dimensional electronic tongue and electronic nose signals were transformed into two-dimensional time-frequency maps using the short-time Fourier transform （STFT）, which fully revealed the distribution characteristics of the signal energy in the time-frequency domain. A CNN-Transformer combination model was proposed to realize the fusion …
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims,
2024
School of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315832, China;Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315040, China;National Vegetable Processing Technology Research and Development Center, Ningbo, Zhejiang 315040, China;Ningbo Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo, Zhejiang 315040, China
Differences In Volatile Components Between Different Drying Methods Of Lentinus Edoeds Analyzed By Gc-Ims, Chen Junyu, Ling Jiangang, Du Lihui, Kang Mengli
Food and Machinery
[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile substances in L. edoeds by gas chromatogi-ion migration spectrometry (GC-IMS), and the differences of volatile substances in L. edoeds were analyzed according to fingerprint and PCA. [Results] The main volatile components of dried L. edoeds were aldehydes, alcohols, ketones and acids. There were significant differences in the characteristic volatile organic substances of dried L. edoeds in three different drying methods, the contents of …
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish,
2024
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan 410000, China
Screening Of Dominant Lactic Acid Fermentation Strains, Identification And Effect On Flavor Quality Of Fermented Radish, A Dali A Liya, Mei Shiyong, Zhang Jifang, He Zhengjin
Food and Machinery
[Objective] This study aimed to screen the excellent lactic acid bacteria strains to construct a special pickle fermentation strain for radish. [Methods] Lactic acid bacteria were isolated from the pickle brines of Laotan sauerkraut collected from different regions by dilution coating method. The species were determined by physiological identification, morphological identification （colony observation, Gram staining）, 16S rDNA gene sequencing and phylogenetic tree construction, and their growth characteristics, tolerance and flavor substances were detected. [Results] Isolation, screening, and physiological identification yielded 120 colonies of round, convex bacteria, which appeared rod-shaped or spherical under the microscope and were all Gram-positive strains. Further …
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm,
2024
Taiyuan Tourism College, Taiyuan, Shanxi 030032, China
Study On Wine Quality Evaluation Based On Extreme Learning Machine Improved By Whale Optimization Algorithm, Dou Li, Zheng Wei, Li Baiqiu, Li Fei
Food and Machinery
[Objective] In order to solve the issue of excessive redundant information in near-infrared spectroscopy, enhance the accuracy of wine quality evaluation models, a rapid and non-destructive method was established for wine quality evaluation. [Methods] A wine quality evaluation model was proposed based on competitive adaptive reweighting sampling method for feature wavelength screening and extreme learning machine improved by whale optimization algorithm. Various feature wavelength screening methods such as competitive adaptive reweighting sampling was used, and the most suitable method for wine spectral feature wavelength screening was determined. In response to the problem of initial value and hidden layer bias in …
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles,
2024
School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128， China;Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha, Hunan 410128， China
Colorimetric Detection Of 6-Benzylaminopurine Residues In Vegetables Based On Fe3O4 Magnetic Molecular-Imprinted Nanoparticles, Liu Yidan, Li Xin, Wang Jingli, Li Maiquan, Liu Xia
Food and Machinery
[Objective] Achieving a rapid, sensitive, and visual detection of 6-benzylaminopurine （6-BA） residues in vegetables. [Methods] Based on the peroxidase-like activity and specific recognition of Fe3O4 magnetic molecularly imprinted nanoparticles （Fe3O4 MMIP NPs）, a simple, rapid and highly selective colorimetric method was established to detect 6-BA residues in vegetables. [Results] Fe3O4 MMIP NPs exhibits optimal peroxidase-like catalytic activity at pH 4.0, 0.02 mol/L TMB, 0.02 mol/L H2O2 and a reaction time of 5 min. 6-BA showed a good linear relationship with the difference between the blank and the sample …
Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry,
2024
Jiangsu Institute of Metrology, Nanjing, Jiangsu 210023, China
Evaluation Of Uncertainty In Determination Of Two Quaternary Ammonium Salt Disinfectants In Drinking Water By High-Performance Liquid Chromatography Tandem Mass Spectrometry, Zhang Xuemei, Kong Xiangji, Tian Feng
Food and Machinery
[Objective] To achieve good internal quality control of determination of decamethylammonium chloride and benzalkonium chloride residues in drinking water by high performance liquid chromatography tandem mass spectrometry, and to promote the improvement of detection methods. [Methods] A mathematical model and fishbone diagram were established to evaluate the introduced uncertainty components, and the combined standard uncertainty and expanded uncertainty were calculated. [Results] Under the inclusion factor k=2, and the decamethylammonium chloride and benzalkonium chloride residue in drinking water samples was 4.3 μg/L and 4.7 μg/L and their expanded uncertainty U was 0.52 μg/L and 0.48 μg/L, respectively. [Conclusion] The uncertainty …
Design And Analysis Of A New Type Of Fresh Peach Slitting Machine,
2024
School of Mechanical and Electrical Engineering, Henan Technical Institute, Zhengzhou, Henan 450042, China
Design And Analysis Of A New Type Of Fresh Peach Slitting Machine, Zhang Yifei
Food and Machinery
[Objective] To deal the technical difficulties in further realizing the automation of de nucleating production of fresh peach slices. [Methods] A new type of fresh peach slicing and coining machine was designed. The cutting tool for slice kerning was simplified and analyzed by Mathematical analysis, and the motion characteristic equation and curve of the mechanism were obtained. The motion simulation analysis of the slicing and core-removing tool mechanism was carried out by using SolidWorks Motion software, and the motion characteristic curve of the mechanism was obtained.The correctness of the mathematical analysis was verified, and the rationality of the design of …
Design And Implementation Of An Auxiliary Calculation System For Structural Parameters Of The Rotor System Of A Roller Huller,
2024
School of Mechanical and Electrical Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
Design And Implementation Of An Auxiliary Calculation System For Structural Parameters Of The Rotor System Of A Roller Huller, Cheng Min, Zhou Shihao, Wang Mingxu, Zhang Chao, Xu Xuemeng
Food and Machinery
[Objective] To improve the design efficiency of the mechanical structure of the rotor system of a rubber roller husker. [Methods] An auxiliary calculation system for the rotor system design parameters of a rubber roller husker （RRHRSPD） that can be independently installed and operated under the Windows system was developed using VB and Matlab platforms. Based on the equivalent design method and the traditional mechanical design method, the coupling relationships among the technological parameters, dynamic parameters and structural parameters of the husker were established, and the calculation principle of the structural parameters of the rotor system was also explored. VB was …
The Application Design Strategy Of Spatial Art Features Based On Meishan Culture In Local Food Packaging Design,
2024
School of Art and Design, Changsha University of Science & Technology, Changsha, Hunan 410114, China
The Application Design Strategy Of Spatial Art Features Based On Meishan Culture In Local Food Packaging Design, Liu Ying
Food and Machinery
In response to the current situation of packaging design for local food, this study extracts structural features, decorative element features, color features, and cultural features from spatial art based on Meishan culture, and deconstructs them into local food packaging design. It explores the design ideas and strategies of integrating the spatial artistic essence contained in Meishan culture with local food packaging, enhancing food-added value, showcasing regional characteristics, enhancing cultural connotations, assisting local economic development and cultural dissemination, promoting the inheritance of ethnic culture, and innovating local food packaging.
Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry,
2024
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030801, China;College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong, Shanxi 030801, China
Changes In Epidermal Waxy Morphology And Related Properties Of Postharvest Sweet Cherry, Zhang Yulei, Cui Qingliang, Wang Yu, Liu Yaping, Zhang Yanqing
Food and Machinery
[Objective] This study aimed to reveal the reasons of different varieties for sweet cherry's storability and provide theoretical support and technical guidance for edible coating in its postharvest preservation. [Methods] Four representative sweet cherry varieties （Red Light, Rainey, Red Agate, and Friendship） were selected as research objects. The surface morphology of different varieties of sweet cherry skin, the contact angle of skin to different solutions, the changes of surface morphology, contact angle and critical surface tension of Red Agate sweet cherry during storage were investigated. [Results] There were differences in the distribution and morphology of wax on the epidermal of …
Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit,
2024
School of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Research On Influence Of Light Region On Near Infrared Spectroscopy For Online Detection Of Sugar Content Of Grapefruit, Tang Ziye, Wen Tao, Dai Xingyong, Hu Feng
Food and Machinery
[Objective] To improve the accuracy of online measurement of sugar content of grapefruit by near infrared spectroscopy. [Methods] The pomelo online non-destructive testing equipment developed by ourselves was used to collect diffuse transmission spectrum data of pomelo in three light regions. In the wavelength range of 650~950 nm, orthonormal variable transformation （SNV）, multiple scattering correction （MSC）, Normalize, Savitzky-Golay first order derivative, SG-1st preprocessed the original data, used the adaptive weighting algorithm （CARS） to screen the spectral characteristics of the grapefruit sugar content, and established a partial least squares regression （PLSR） model. 30 grapefruit samples that were not involved in the …
