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FOOD SCIENCE 2005 Vol.26 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Analysis of the argB Sequence from Corynebacterium Glutamicum and the Pilot Study on the Expression of the Gene in Escherichia coli CHEN Xue-Lan, XU Zheng-Hong, TAO Wen-Yi FOOD SCIENCE    2005, 26 (1): 31-35.   Abstract （1151）   HTML （1）    PDF（pc） （1353KB）（305）       Knowledge map    Save The argB sequence was obtained by designing and synthesizing the pair of primer, according to the report of GenBank about the sequence of Corynebacterium glutamicum, assayed by the temperature grads PCR instrument. The argB gene was cloned into plasmid pGEM-T-Easy. The recombinant strain harboring the pGEM-argB plasmid was verified by PCR reaction, plasmid extraction with alkaline method, and digestion with restriction endonuclease BamHI and EcoRI and DNA sequencing. An expressing plasmid pGEX-argB was constructed by the directional cloning of the targeted DNA into the plasmid pGEX-4T-1. Related Articles | Metrics Select Study on Effects of Methylcellulose on Stabilities of Emulsions Stabilized by Soy Protein Isolates HU Kun, ZHAO Mou-Ming, LIN Wei-Feng, LIU Tong-Xun FOOD SCIENCE    2005, 26 (1): 35-40.   Abstract （1183）   HTML （0）    PDF（pc） （794KB）（272）       Knowledge map    Save Effects of methylcellulose on stabilities of emulsions stabilized by soy protein isolates were studied in this paper. The results were as follows: Lower concentration methylcellulose improved stabilities of emulsion systems, and inhibited flocculation of oil droplets induced by neutralization charge of NaCl. Higher concentration methylcellulose resulted in heavy creaming and protein sedimentation of emulsion systems at pH 6.5 and 7.0. It was suggested that lower concentration methylcellulose might adsorb to protein adsorption layer of oil droplets to form secondary adsorption layer and improve emulsion stabilities. The higher concentration methylcellulose might displace protein from protein adsorption layers of oil droplets. Related Articles | Metrics Select Study on Lactate Dehydrogenase Activity of Rhizopus oryzae Fermentation System and Its Metabolic Control JIANG Shao-Tong, ZHENG Zhi, PAN Li-Jun, LI Xing-Jiang, ZHANG Zhi-Ying FOOD SCIENCE    2005, 26 (1): 41-44.   Abstract （967）   HTML （0）    PDF（pc） （55KB）（441）       Knowledge map    Save Lactate dehydrogenase (LDH) is a key enzyme that catalyzes the transformation of L-lactic acid from pyruvate in Rhizopus oryzae. Investigations of its activity during the fermentation have important significances on metabolic engineering and strains selection for increasing lactate production. In this study, the relationship between LDH activity and L-lactic acid production rate of Rhizopus oryzae AS3.1208 in shaking flask was investigated. The results indicated that glucose as carbon source had a higher L-lactic acid production rate and LDH activity than the sweet potato starch source. (NH4)2SO4 was the optimum nitrogen source compared with beef extract and peptone. It had the highest L-lactic acid production rate and LDH activity at a concentration of 0.40%. The addition of CaCO3 to fermentation medium for the neutralization of lactic acid produced had an absolute effect on lactate production as well as LDH activity. A higher L-lactic acid production and LDH activity could be achieved at 36～40h fermentation when the 250ml flask was filled by 100ml fermentation liquid with sweet potato starch as carbon source. Reference | Related Articles | Metrics Select Antibacterial Effect of the Sanguinarine Hydrochloride and Bocconoline from Macleaya cordata ZHAO Dong-Liang, YU Jian-Ping, ZHOU Xiao-Qiu, MENG Xiang-Bin, WU Jian-Zhang FOOD SCIENCE    2005, 26 (1): 45-47.   Abstract （1272）   HTML （0）    PDF（pc） （37KB）（665）       Knowledge map    Save The antibacterial effects of sanguinarine hydrochloride, bocconoline and berberine hydrochloride from Macleaya cordata were studied. With the five species of bacterium, the antibacterial effects were tested for the minimal inhibitory concentration (MIC) and the antibacterial effects (the diameter of the antibacterial circle) of the three materials from Macleaya cordata. The results showed that the three materials had antibacterial effect on the tested five bacterium, but sanguinarine hydrochloride had far more strong and extensive antibacterial effect. Related Articles | Metrics Select The Antioxidant Activities and Total Phenolic Contents of Ten Different Types of Chinese Honey-Especially Buckwheat Honey CAO Wei, CHEN Wei-Jun, SONG Ji-Rong FOOD SCIENCE    2005, 26 (1): 48-51.   Abstract （1552）   HTML （4）    PDF（pc） （44KB）（772）       Knowledge map    Save The antioxidant activities and total phenolic contents of ten types of Chinese honey(Silver chain honey, Radix astragal honey, Apple honey, Buckwheat honey, Medlar honey, Hawkthorn honey, Mountain blossom honey, Fructus schisandrae Chinese honey, Chrysanthemum honey and Rape honey.) were evaluated. Total phenolic contents of the ten types of diluted Chinese honey samples varied from 13.30 to 148mg/100g honey as Catechin equivalent. Buckwheat honey(North of Shaanxi province) contained significantly the highest total phenolic content as compared with other Chinese honey samples. Percentage anti-oxidant activities of ten diluted honey samples were assayed in vitro by the inhibition of superoxide anion radical produced by xanthine-xanthine oxidase system and lipid peroxidation mediated by FeSO4 system. The results showed that the antioxidant activity of ten types of diluted honey samples increased with increasing the levels of honey samples. Buckwheat honey showed the highest antioxidant activity both peroxy radical and liposomes. A positive correlation was observed between percentage antioxidant activity and total phenolic content. This result demonstrated that the antioxidant activity of ten types of Chinese honey samples was relative to total phenolic content which was the main functional component of Chinese honey. Related Articles | Metrics Select Study on Improving Properties of Peanut-Protein-Isolate Film with Crosslinking FENG Zhi-Ping, LIU Da-Yu FOOD SCIENCE    2005, 26 (1): 52-56.   Abstract （1104）   HTML （1）    PDF（pc） （46KB）（285）       Knowledge map    Save The crosslinking effects on peanut-protein-isolate(PPI) film properties were studied and the results showed that: The crosslinking by epichlorohydrin and glutanaldehyde would improve film properties effectively. So as to enhance its WVP (water vapor permeability) and TS(tensile strength). Furthermore, the epichlorohydrin crosslinking film should smoother surface and more transparent than untreated film, and the color of glutanaldehyde crosslinking film has changed from yellowish to red with the increase of glutanaldehyde concentration. The results about cherry fresh-keeping with film coat showed that the coated film could prevent the cherry skin from broning obviously, restrain the respiration, retard the loss of nutritional ingredients such as organic acid and total sugar, and prolong effectively the shelf-life of the cherry. Related Articles | Metrics Select Study on Effect of Freeze Storage on Mechanical Properties of Soy Protein Isolate Films BAO Hui-Yan, LI Ai-Jun, 欧Shi-Yi , MENG Hao-Rong, YANG Ai-Hua FOOD SCIENCE    2005, 26 (1): 57-59.   Abstract （905）   HTML （0）    PDF（pc） （1557KB）（283）       Knowledge map    Save Monoglyceride and glucose were added to the film-forming solution respectively while making soy protein isolate (SPI) film. The mechanical properties were tested after the films were stored at room temperature for 2 d or under frozen condition for 7 d. Both tensile strength (TS) and percent of elongation at break (E) were affected as the substances were added. Compared with the SPI film control, the TS of monoglyceride-containing SPI film increased more than 25%, while the E changed very little. The TS of glucose-containing SPI film increased 35% and the E increased 55%. Freeze storage has different effects on these SPI films. The mechanical properties of glucose-containing SPI film were impaired by frozen, with an average decrease of 50% in TS, while in other cases, freeze storage had no significant influence, which implied that such SPI films would have potential application in food packaging for frozen products. Related Articles | Metrics Select Studies on Properties of Polyphenol Oxidase from Sweet Persimmon and Browning Control ZHOU Jian, WAN Chu-Jun, SHEN Wang-Yang FOOD SCIENCE    2005, 26 (1): 60-63.   Abstract （1277）   HTML （0）    PDF（pc） （50KB）（433）       Knowledge map    Save The paper studied the properties of polyphenol oxidase extracted from Luotian Sweet Persimmon.With catechol as substrate, the optimum conditions were: temperature 20℃, pH 6.6, the value of Km 9.617mmol/L and the value of Vmax 0.0495A420/min. The orders of inhibition effect from strong to weak were from NaHSO3、L-Cys、VC to Citric Acid. When heating time was extended to 3 min, the activity of enzyme was restrained completely. Related Articles | Metrics Select Study on Digestibility Changes of Rice Starch Gels during Storage WANG Yue-Hui, DING Wen-Ping FOOD SCIENCE    2005, 26 (1): 64-66.   Abstract （1395）   HTML （1）    PDF（pc） （101KB）（396）       Knowledge map    Save The digestibility of rice starch gels was studied during storage. The results showed the contents of slowly digestible starch(SDS) and resistant starch(RS) were increased as the amylose network formed and stabilized during short-term storage, which showed that the amylose network was largely resistant to amylase. During long-term storage, the contents of SDS increased as storage time increased. The reason was the recrystallization of amylopectin. Related Articles | Metrics Select Study on Fermentation Conditions of Cellulase Produced by Neurosoora crassa FENG Xin, WANG Dan, XIN Li-Xia, SONG Wen-Hua FOOD SCIENCE    2005, 26 (1): 67-70.   Abstract （1261）   HTML （0）    PDF（pc） （47KB）（295）       Knowledge map    Save In this paper,fermentation conditions of cellulase produced by Neurospora crassa in the shaking bottle were studied. The results showed that the optimum conditions were as follows: cultivating solution initial pH was 5.5, cultivating temperature 28℃, rotation speed 150r/min and cultivating time 96 h. The most suitable organic nitrogen source was soybean powder and the most suitable inorganic nitrogen source was NH4HSO4. It helped produc cellulase under the conditions of 3% corncob powder and 0.5% bran acid hydrolysis solution(0.6 mol/L).In the optimum conditions, CMCase activity was 10.34IU/ml and FPase was 0.71IU/ml. Related Articles | Metrics Select Study on Classification and Quality Discrimination of Edible Vegetable Oils by Pattern Recognition ZHANG Guo-Wen, NI Yong-Nian, TU Bei-Ping FOOD SCIENCE    2005, 26 (1): 71-75.   Abstract （1643）   HTML （0）    PDF（pc） （347KB）（388）       Knowledge map    Save Determination of food authenticity is one of the most crucial issues in food quality control and safety. It touches the consumers’ interests and health. To study on rapid methods for confirming authenticity and classification, in conjunction with greater consumer demands and expectation for safer products, is very important. The objective of this work was to develop a model that would distinguish soybean oils from rapeseed oils, quality rapeseed oils from rancid rapeseed oils according to their type and quality by means of chemical and physical properties with colority, moisture and volatile, density, refractive index, acid value, saponification value and peroxide value as variables. Principal component analysis and cluster analysis plots showed that three different vegetable oils were clustered in distinct groups, while each group could be distinguished clearly. Partial least squares was applied to modeling classes on the basis of the chemical data. The results obtained indicated better performance in terms of classification and prediction for the approaches. These approaches would be useful for primary evaluation of similarity and quality control. Related Articles | Metrics Select Simulation Model for Molecular Weight Distribution of Chitosan after Degradation by Papain——Study on Arithmetic HUANG Yong-Chun, WU Shi-Hua, LI Lin, LI Jun-Sheng, RONG Yuan-Ping FOOD SCIENCE    2005, 26 (1): 76-80.   Abstract （1291）   HTML （0）    PDF（pc） （340KB）（342）       Knowledge map    Save According to the characteristics of molecular structure of chitosan and degradation of chitosan by papain, the “simplified-reverted” simulation was proposed model to simulate the molecular weight distribution (MWD) of chitosan after degradation by papain. First, the sequence distribution of molecular links was simulated and the relationship equation between the degree of deacetylation and the relative content of GlcNAc-GlcN glycosidic linkages of chitosan was set up by Monte Carlo simulation method. Then, the chitosan molecular was advisably simplified, and the MWD of degradation product of simplified chitosan molecular model was obtained by reversion and statistics. In the end, the MWD of degradation product of simplified molecular model was reverted to that of real chitosan molecule. The arithmetic result was obtained integrating the methods of statistics and Monte Carlo to provide a new thinking for simulating the MWD in the degradation products of complex system. Related Articles | Metrics Select Study on Emulsibility of Ocentyl Succinic Starch Ester Prepared in Orgnic Medium Under Microwave CHEN Jun-Zhi, ZHAO Yan-Na, YIN Peng FOOD SCIENCE    2005, 26 (1): 80-83.   Abstract （1335）   HTML （0）    PDF（pc） （39KB）（275）       Knowledge map    Save This paper dealed with the preparation of starch ester of ocentyl succinic in alcohol medium under the microwave radiation. It discussed the endurance of starch paste against pH and the concentration of sugar and salt. At the same time it studied the emulsion stability and the affecting facts in detail. The results indicated that starch ester of ocentyl succinic under microwave radiation could be used as new thickening agent with good properties. Related Articles | Metrics Select Effect of Sodium Stearoyl-2-Lactylate on Wheat Flour Characteristics and Steamed-Bread Quality GAO Hong-Yan, ZHANG Shou-Wen FOOD SCIENCE    2005, 26 (1): 84-87.   Abstract （1768）   HTML （2）    PDF（pc） （35KB）（473）       Knowledge map    Save With the help of the modern fairnograph,extensgraph and amylogragph, determination about character of selenium- richd wheat flour produced in NeHe of Heilongjiang added with emulsifier sodium stearoyl-2-lactylate was carried out. The more the amount of SSL is, the better the dough properties are. The experiment of steamed-bread added ssl showed that sense index was greatly improved. It was proved that flour additive of SSL improved edible quality and processing property of steamed- bread. The paper was aimed at offering a essential guide for extending the use of SSL. Related Articles | Metrics Select Study on Stability of Anther Pigment of Lilium Siberia ZHANG Ji, WU Jian, ZENG Jia-Yu FOOD SCIENCE    2005, 26 (1): 88-90.   Abstract （1224）   HTML （0）    PDF（pc） （43KB）（289）       Knowledge map    Save In this paper, we mainly studied the stability of pigment about the anther of lilum Siberia(LSAP)in different circumstances. The results showed that the pigment was stable in solution(pH=4). It also could endure light and heat. In addition, as its solution contained the Fe3+、Cu2+、VC、H2O2, the pigment would be destructed Na+ and sucrose had hypochromic effect. On the contrary, Ca2+ had hyperchromic function. Related Articles | Metrics Select Study on Myofibril-bound Serine Proteinase in Silver Carp CAO Min-Jie, LI Yan, WENG Ling, WANG Xi-Chang FOOD SCIENCE    2005, 26 (1): 91-94.   Abstract （1205）   HTML （0）    PDF（pc） （2354KB）（460）       Knowledge map    Save Myofibril-bound serine proteinase (MBSP) in the skeletal muscle of silver carp has been characterized. Myosin heavy chain (MHC) degraded markedly when silver carp myofibril was incubated at 55～60℃ as shown by SDS-PAGE. Prolonged incubation of myofibril also caused the degradation of other myofibrillar proteins such as α-actinin, actin and tropomyosin to some degree. The results suggested the existence of an endogeneous myofibril associated proteinase. Serine proteinase inhibitors (Pefabloc SC and Lima bean trypsin inhibitor) and EDTA greatly suppressed the degradation of myosin heavy chain, while inhibitors for cysteine, and asparatic proteinases did not show any effect. These effects indicated that the endogeneous proteinase was a myofibril-bound serine proteinase (MBSP) that needed metal ion(s) for activation. Related Articles | Metrics Select Assay Study on Optimal Cultivation Conditions to Accumulate the Ganoderma Polysaccharide YAO Liang-Tong, LIN Rong-Shan, LI Juan, LIU Min, ZHAO Qian, JIA Le FOOD SCIENCE    2005, 26 (1): 94-97.   Abstract （1171）   HTML （0）    PDF（pc） （37KB）（350）       Knowledge map    Save The effects of carbon source,nitrogen source and pH to accumulate the Ganoderma polysaccharide were studied in this paper.The results showed that the optimal carbon source,nitrogen source and pH were sucrose, peptone and pH5.0 respectively. The optimal conditions were: KH2PO4 0.1, MgSO·7H2O 0.05 and (NH4)2SO4 0.2, peptone 0.3, sucrose 5 and 4 pH5.0.The concentration of Ganoderma polysaccharide in mycelia was 11.77%, 2.5 fold higher than that of the fruiting body and 2.2 fold higher than that of the spores. Related Articles | Metrics Select Study on Physical Property of Rice Noodle by Biological Fermentation MIN Wei-Hong, LI Li-Te, LIU Ping FOOD SCIENCE    2005, 26 (1): 97-99.   Abstract （1172）   HTML （0）    PDF（pc） （213KB）（348）       Knowledge map    Save This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria. The gel strength, maximum strain and the ratio of extension rate to the section shrinking rate of rice noodle were 230.6kPa, 39.7%, 81.78% higher than the control sample. The analyses of TPA showed that the hardness of starch gel declined from 25395g to 24254g, springiness and resilience increased from 75.8%,88.1% to 79.3%,97.2%, respectively. The results of sensory evaluation showed that the rice noodles fermented by lactic acid bacteria were smoother, softer and tougher than control. Related Articles | Metrics Select Studies on the Activity and Storage Stability of the Thioglucosidase in Wasabia LIN Li-Qin FOOD SCIENCE    2005, 26 (1): 100-102.   Abstract （992）   HTML （0）    PDF（pc） （33KB）（410）       Knowledge map    Save The Wasabia belong to crucifer and a raw material in the Wasabia paste. The paper studied the activity and stability of the thioglucosidase in Wasabia. The results showed that the optimum pH was about 6.0, the optimun temperature was 70℃ and the optimun time was 10～15min. The L-ascorbic acid had little effect on it, however, the temperature and humidity had high effect on dried Wasabia in the storage. Related Articles | Metrics Select Study on Effects of Adding SE to CTCBE Chocolate XIONG Chun-Hong, GAO Yin-Yu, HE Xiao-Li, WEI Qiang-Hua, CHEN Cai-Shui, RUAN Rong-Sheng FOOD SCIENCE    2005, 26 (1): 103-106.   Abstract （1218）   HTML （2）    PDF（pc） （598KB）（326）       Knowledge map    Save By adding sucrose ester (SE) into CTCBE chocolate and CB chocolate, the effects on the tempering and anti-blooming properties of the two chocolates were studied. Based on the DSC and XRD studies of the two chocolates (containing 0.5% lecithin), the combined methods of comparable viscosimetry and bloom-promoting test were used to determine the viscosity variations and time of fluid state at tempering points, and anti-blooming properties of the two chocolates after adding SE. The results showed that SE (S-3) could further improve the rheological properties and retard crystallization of CTCBE chocolate. The effect was better in retarding crystallization of CB chocolate. The addition of SE could postpone the bollm-occurring of CTCBE chocolate. The optimum quantity of SE (S-3) added was 0.2%. Related Articles | Metrics Select Study on Technical Parameters for Optimization and Mathematical Model to Extract Flavonoids from Fagopyrum Tartarjcum OU Yang-Ping , ZHANG Gao-Yong, KANG Bao-An FOOD SCIENCE    2005, 26 (1): 107-111.   Abstract （1170）   HTML （0）    PDF（pc） （972KB）（325）       Knowledge map    Save In order to provide a theoretical basis for the full use of Fagopyrum Tartarjcum, in this paper, the method of solvents refluxing was used to extract flvonoids from Fagopyrum Tartarjcum. The effects of extraction parameters on the extraction of flavonoids were discussed in detail and curves were simulated by computer. Through the orthogonal experiment the optimum extraction technology was found and compared with other extracting methods. Moreover, a multiple nonlinear mathematical model was made with the objective to better yield of flavonoids and technical parameters of extraction. Related Articles | Metrics Select Studies on the Processing Techniques and Wine Quality Made from Schisandra Chinensis QU Hui-Ge FOOD SCIENCE    2005, 26 (1): 112-115.   Abstract （1164）   HTML （0）    PDF（pc） （42KB）（293）       Knowledge map    Save Schisandra Chinensis is an officinal herb and a edible plant. The root, stem, leaf and fruit are all medicinal materials. : Especially the fruit is used making wine and beverage. The wine has several functions, which can therapy neurasthenic and protect and benefit to liver. The paper stated that the quality of the wine made from the Schisandra Chinensis fruit using three techniques. The results showed that the wine fermented from fresh beery was best. Though well-designing, the best prescrip- tions of the products were selected and optimized. Related Articles | Metrics Select Study on Extraction and Separation of Polysaccharide of Morchella esculenta Cultured by Fermentation WU Qiu-Li, AN Jia-Yan FOOD SCIENCE    2005, 26 (1): 116-120.   Abstract （1062）   HTML （0）    PDF（pc） （78KB）（265）       Knowledge map    Save For improving the polysaccharide yield, the factors influencing the extraction and the separation of polysaccharide of Morchella esculenta cultured by submerged fermentation were studied. The optimum conditions of alcohol-precipitating exopolysaccharide were: 3 times alcohol; freezing time 24 hours; temperature -15℃ and pH 7. The optimum extracting conditions of endo-polysaccharides from mycelia were given below: adding 50 times volume water to dry mycelia; extracting time 120 min; temperature 85℃, pH 7 and extracting two times. The study proved that there were five kinds of components in exo- polysaccharides of Morchella esculenta and two kinds in endo-polysaccharides by Sephadex-150 column chromatograph. Related Articles | Metrics Select Study on Aqueous Two-phase Systems to Produce Amino Acids Through Gelatin Hydrolysis ZHANG Gang, HUANG Deng-Yu, ZHANG Cong-Yue FOOD SCIENCE    2005, 26 (1): 121-124.   Abstract （1058）   HTML （0）    PDF（pc） （39KB）（318）       Knowledge map    Save s:To produce amino-acids through gelatin hydrolysis, catalyzed by protease by aqueous two -phase systems was studied. The constituted 20% PEG1540 with 10% potassium phosphate by the aqueous two phase system with 3% alkali protease and 35% gelatin added was hydrolyzed at the conditions of pH7.5 and 45℃ for 10h. With the hydrolysis of 83.2%, 76. 7% amino acids was obtained, totally constituted 13 kinds of amino acids. Related Articles | Metrics Select Effect of Decolorizing on the Curding Strength of Monascus Spp WANG Cheng-Zhong, SHAO Xiu-Zhi, YU Gong-Ming FOOD SCIENCE    2005, 26 (1): 125-127.   Abstract （1229）   HTML （0）    PDF（pc） （41KB）（247）       Knowledge map    Save The cultivation liquid of Monascus Spp was decolorized by the use of the reagents such as silica gel, activated charcoal, neutral alumina, aether, butyl alcohol, petroleum ether and acetone. The cultivation liquid was tested for curding and compared with its original liquid. The results showed that the activated charcoal was the best in the decolorizing, but its curding strength decreased almost to zero. Considering the decolorizing effect and curding strength, silica gel is the better than any other reagent. The optimum conditions of decolorizing of the cultivation liquid was cultivation time 7d, silica gel decolorizing, cultivation liquid amount 12% and curding temperature 50～55℃. Related Articles | Metrics Select Study on the Colorants Biodegradation and Mycelium Production of Polystictus versicolor with Simulation Effluent (I) RAN Yan-Hong FOOD SCIENCE    2005, 26 (1): 128-130.   Abstract （1176）   HTML （0）    PDF（pc） （39KB）（206）       Knowledge map    Save The colorants biodegradation and growing conditions of Polystictus versicolor cultured with simulation effluent in flask were studied. The Polystictus versicolor strain with high ability of colorants degradation and polysaccharide production was used. The results showed that the optimum conditions were: temperature 30℃, the initial pH4, the rotary speed 180r/min and inoculums concentration 10%. Related Articles | Metrics Select Enzymatic Enrichment of -Lionlenic Acid from Perilla Oil—Studied on Enzyme Hydroxylation WEI Jue, LUO Wen, CHEN Ling FOOD SCIENCE    2005, 26 (1): 131-133.   Abstract （1092）   HTML （0）    PDF（pc） （42KB）（355）       Knowledge map    Save Because of rich α-linolenic acid in the Perilla oil having important physiologic effects and health values, the process that Perilla oil be hydrolyzed by enzyme and α-linolenic with concentrated Urea clathrate could avoid denaturizing α- linolenic acid by acid, alkali and temperature in traditional method. For the optimum hydrolysing rate, many tests of Perilla oil hydroxylation reaction were studied, such as pH, time, emulsifying agent, enzyme quantity and proportion of oil/water. The optimum production conditions were: temperature 40℃, pH7, oil/water 1/2, emulsifying agent 5%(oil), enzyme quantity 2400U/ g(oil) and hydrolysable rate 90.02%. Related Articles | Metrics Select Study on Preparing of Labadou Fermented by Aspergillus oryzae ZHOU Chuan-Yun, TAN Zhou-Jin, JIANG Li-Wen FOOD SCIENCE    2005, 26 (1): 134-137.   Abstract （1322）   HTML （1）    PDF（pc） （40KB）（430）       Knowledge map    Save The study on the breeding of Aspergillus oryzae and the possibility of industrial processing for Labadou preparation was conducted. The results showed that: The bred Aspergillus oryzae Mq1 could be used for the preparation of Labadou. The high-quality-fermented soybean could be obtained when the prepared soybean was inoculated with 0.5% Aspergillus oryzae Mq1 preparation(about 1010 spores per gram) and cultured 48hrs at 32～35℃.If the prefermented soybean was added with salt, liquor and other flavors, delicious quality Labadou would be prepared after 10～15d post-fermentation. Compared with mucor- fermented Labadou and traditional Labadou, the Labadou fermented by Aspergillus oryzae Mq1 was more delicious and nutritional, and the processing cyle was shortened by one month or so. Related Articles | Metrics Select Developing Studies on the Production of a Juice-type Beverage Through Beverage Fermentation by Lactic Acid Bacteria Strains DUAN Shan-Hai, MIAO Ming, CHEN Ling-Yuan FOOD SCIENCE    2005, 26 (1): 138-141.   Abstract （1480）   HTML （0）    PDF（pc） （212KB）（351）       Knowledge map    Save The experiment explored the technology of soybean with Latic acid bacteria. The best mixed culture was Streptoccus thermophilus、Lactobacillus buglgaricus and Lactobacillus acidophilus and the best proportion of species was respectively V (St):V(Bb):V(La) =2:1:1. By orthognality test, the best fermentative technological factors consisted of using 3% inoculum and adding tomato juice 2.5%, Gulcose 1% in soybean juice medium when prepared stater waskept at 37℃ for 48h. The ferment supernatant was formulated into sour, sweet, tasty, aromatic, thick and nutrients enriched lactobacillus fermented beverage. Related Articles | Metrics Select Study on Optimum Parameters of Fermented Yogurt with Cassia Secds Polysaccharides by Lactobacillus Acidophilus JIA Jian-Bo FOOD SCIENCE    2005, 26 (1): 142-144.   Abstract （1254）   HTML （0）    PDF（pc） （130KB）（262）       Knowledge map    Save An orthogonal experiment was made to screen the polysaccharides by the ultrasonic wave to improve the quality of Lactobacillus acidophilus yogurt and assayed on acidity and colony, so as to ascertain the optimum technology parameters of the fermented yogurt with cassia seeds polysaccharides by Lactobacillus acidophilus. Related Articles | Metrics Select Studies on the Deamidation of Rice Protein (I) Compare Acid with Enzymatic Deamidation and Optimize Modification Parameter YI Cui-Ping, YAO Hui-Yuan FOOD SCIENCE    2005, 26 (1): 145-149.   Abstract （1086）   HTML （1）    PDF（pc） （618KB）（302）       Knowledge map    Save Rice protein was deamidation by treating with acid and enzyme. Through measuring the deamidated degree and proteolysis, the experiments showed that the method of acid prior to enzyme. Temperature is the most important factor affects the deamidation. Under this experiment, the optimal deamidation conditions were: 0.2N for the concentration of HCl, 5% rice protein, 4h for reaction time and 85℃ for the temperature. Related Articles | Metrics Select Study on Pectin Extraction by Protopectinase from Citrus Peel ZHANG Yi-Qing, LU Zhao-Xin, YOU Hua FOOD SCIENCE    2005, 26 (1): 150-153.   Abstract （1086）   HTML （0）    PDF（pc） （275KB）（401）       Knowledge map    Save Extration of Pectin by protopectinase could be used to reduce the shortcomings in current industry processing of pectin production as well as to stabilize the pectin with high quality. Crude propectinase was obtained by fermentation of Aspergillus sp XZ-131. The cirtus peel, containing protopectin was reacted with crude protopectinase in different conditions, such as varying pH, ratio of peel to water, reaction time and temperature, in order to find out the optimum conditions for extraction of pectin. The results were showed as follows: cirtus peel suspended in pH3.0 fermentation broth (1:2W/V) and the reaction proceeded for 5 hours at 25℃. 35.7% of pectin was extracted in these condition. Related Articles | Metrics Select Study on Optimum Extracting Process of Total Flavones from Propolis XIA Dao-Zong, LI Jian-Rong, CHEN Ming-Zhi, LU Gui-Yuan FOOD SCIENCE    2005, 26 (1): 153-157.   Abstract （984）   HTML （0）    PDF（pc） （304KB）（316）       Knowledge map    Save The main factors affecting the content of total flavones extracted from propolis was the extraction time, the ethanol concentration and the extraction temperature, while the material-liquid ratio had little to do with the extraction efficiency. Ultrasonic wave extraction could short on the extraction time and increase the extraction efficiency, so could be considered for the extraction of total flavones from propolis. Orthogonal test results showed that the optimum conditions were 30℃、50min、95% ethanol and material-liquid ratio 1:30. Under the conditions, the yield of total flavones from propolis was 6.39%. Related Articles | Metrics Select Extraction,Isolation and Purification of Water-soluble Polysaccharides from Pyracantha fortuneana ZHANG Hai-Sheng, DUAN Yu-Feng, ZHOU Fang, YANG Feng FOOD SCIENCE    2005, 26 (1): 157-161.   Abstract （1083）   HTML （0）    PDF（pc） （71KB）（440）       Knowledge map    Save The extraction, isolation and purification of water-soluble Pyracantha fortuneana polysaccharides were studied. The results indicated that the optimal extraction technology of Pyracantha fortuneana polysaccharides were 90℃, 9h and 10:1(W/W) of water to its fruit. Extraction rate of the polysaccharides was 3.5%. Then through isolating it with fractional precipitation and DE-52 column chromatography, six glycoconjugates, PP-A2, PP-A3, PP-A4, PP-B1, PP-B2 and PP-B3, were obtained. Sephadex G-200 gel filtration chromatography showed that PP-A2, PP-A3, PP-B2 were pure. Related Articles | Metrics Select Research on Preparation of Nameko Polysaccharide LI Hai-Ping, WANG Shuo FOOD SCIENCE    2005, 26 (1): 161-164.   Abstract （1293）   HTML （0）    PDF（pc） （40KB）（311）       Knowledge map    Save This paper mainly investigated the preparation, purification and determination of Pholiot nameko polysaccharide (PNP). The optimum processing of the PNP was introduced. The process was as follows: Neutral proteinase and water were mixed with Pholiot nameko and kept in certain temperature and extracted by hot water. The protein in crude polysaccharide was removed by sevage method and purified with 95% ethanol. Related Articles | Metrics Select Studies on Extracting Technology of Active Components of Eucommia Ulmoides Leaves by Enzymes LUO Ji-Yang, TIAN Cheng-Rui, ZHANG Xiao-Juan FOOD SCIENCE    2005, 26 (1): 164-167.   Abstract （1264）   HTML （1）    PDF（pc） （37KB）（249）       Knowledge map    Save the experiments which used different species of enzymes showed that cellulase was an effective enzyme to extract active components in Eucommia ulmoides leaves. By virtue of the orthogonal experiments of formula and variance analysis, the optimum parameters of enzymes extracting technology were determined. Compared with normal method, enzymes extraction was an effective olternative method . Related Articles | Metrics Select Direct Determination of D-glucaric Acid 1,4-lacton in Kombucha by Gas Chromatography WU Wei, JI Bao-Ping, TIAN Wen-Li, YANG Zhi-Wei FOOD SCIENCE    2005, 26 (1): 168-169.   Abstract （1287）   HTML （1）    PDF（pc） （229KB）（501）       Knowledge map    Save A new method for determination of D-glucaric acid 1,4-lactone in Kombucha by Gas Chromatography was introduced. This method had many merits in contrast with other test methods, such as high sensitivity, easy pretreatment, quick test,low cost and wide application etc. At the same time, the test results of the sample of Kombucha from Beijing have shown effective supports for the explanation of Kombucha’s effectiveness in detoxification and cancer prevention. Related Articles | Metrics Select Determination of 10-HDA in Royal Jelly and Its Products by RP-HPLC LONG Zhou-Xiong, WAN Chun-Hua, WANG Kai, LIU Bo-Ping, HU Hai-Shan FOOD SCIENCE    2005, 26 (1): 170-172.   Abstract （1280）   HTML （1）    PDF（pc） （116KB）（327）       Knowledge map    Save The contents of 10-hydroxy-2-decenoic acid in royal jelly and its products were determinded by RP-HPLC. 10-HDA could be separated on C18 column by using CH3OH-H2O-H3PO4 ( 55:45:0.2, V/V/V) as the mobile phase at a flow-rate of 1.0ml/ min,Ethyl-P-hyaroxybenzoate was used as the internal standard and then detected at UV 210 nm ,This method was simple, rapid and accurate, the results were reproducible. The recoveries were 97.6%～101.8%. Related Articles | Metrics Select Analysis of Irone in Iris Tectorum by GC/MS GUO Tao, YANG Ke-Di, CHEN Jun FOOD SCIENCE    2005, 26 (1): 172-176.   Abstract （1211）   HTML （0）    PDF（pc） （276KB）（498）       Knowledge map    Save Objective: To establish a method for determination of Irone in Iris tectorum. Method: The three isomers of Irone were quantitatively analyzed by GC-MS. Irone in Iris tectorum was determinated according to the extra-calibration curve by GC. Results: The three isomers of irone was speculated according to the MS _ splitting _decomposition law. Irone in two passel of Iris tectorum material was determinated. Conclusion: The analysis method for irone using GC-MS and GC was high- efficient, precise. The analysis time was acceptable. Related Articles | Metrics Select Determination of Sulfonamides Veterinary Drugs Residues in Eels and Roasted Eels by SPE-HPLC LIN Hai-Dan, XIE Shou-Xin, WU Ying-Xuan FOOD SCIENCE    2005, 26 (1): 176-179.   Abstract （1856）   HTML （0）    PDF（pc） （52KB）（486）       Knowledge map    Save The determination of sulfonamides veterinary drug residues in eels and roasted eels,including sulfadiazine, sulfamerazine, sulfadimidine, sulfamethoxypyridazine,sulfamethoxaz-ole,sulfamonomethoxine,sulfadimethoxine,sulfaquinoxa- line was studied. Homogenized tissue was extracted with dichloromethane and centrifuged. The supernatant was filtrated and evaporated. The dry residue was dissolved in 1% acetate acid-methanol(65:35, V/V). After addition of hexane, the aqueous layer was collected and diluted with 5% acetate acid. The diluent was applied to a pre-conditioned MCX SPE column, washed with 5% acetate acid-methanol(50:50, V/V) and eluted with 5% ammonia methanol. Elution was analysed by LC on a column (250mm× 4.6mm i.d.) of Cloversil C18 ODS, with 1% acetate acid-methanol as mobile phase(1.0ml/min) and detection at 265nm. The correlation coefficient was larger than 0.999. The detection limit were 0.020mg/kg. The recoveries were in the range of 80%～93%. Related Articles | Metrics page Page 1 of 25 Total 1000 records First page Prev page Next page Last page