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    Research Progress in Methods for Quantitative Determination of Polysaccharides
    XU Xiao-fei1,2,CHEN Jian2,*
    FOOD SCIENCE    2009, 30 (21): 443-448.   DOI: 10.7506/spkx1002-6300-200921103
    Abstract1742)   HTML43)    PDF(pc) (233KB)(4266)       Save

    With the purpose of offering useful guidance for the selection of an optimal method for quantitative determination of polysaccharides in various samples, this paper reviews methods for quantitative determination of polysaccharides, mainly including chemical assay, gas liquid chromatographic (GC) method, high pressure liquid chromatographic (HPLC) method, anion ion exchange chromatographic (AEC) method, size exclusion chromatographic (SEC) method, thin layer chromatographic (TLC) ethod, capillary electrophoresis (EC) method, infrared spectroscopic (IR) method and so on.

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    Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei
    YIN Kaiping, LIN Duanquan, CHEN Yulei, ZHANG Lingjing, HE Wenxiong, WENG Ling, CAO Minjie, SUN Lechang
    FOOD SCIENCE    2024, 45 (12): 78-89.   DOI: 10.7506/spkx1002-6630-20230906-049
    Abstract51)   HTML8)    PDF(pc) (4833KB)(551)       Save
    This study investigated the effects of different concentrations (0.1%, 0.3%, 0.5%, 0.8% and 1.0% by mass relative to shrimp meat) of hyaluronic acid (HA) on the gel and physicochemical properties of surimi made from Litopenaeus vannamei. The results showed that adding a certain amount of HA improved the textural characteristics, gel strength, brightness and whiteness of shrimp surimi gel, promoted the transformation of free and immobilized water into bound water, and increased the water-binding characteristics and water-holding capacity. Rheological analysis showed that addition of a certain amount of HA improved the storage moduli of shrimp surimi, but low concentrations of HA could have adverse effects on the apparent viscosity. Chemical force analysis showed that ionic bonds first decreased and then increased, while hydrogen bonds exhibited the opposite trend with the addition of HA. An appropriate amount of HA could improve hydrophobic interactions but the formation of disulfide bonds from sulfhydryl oxidation was also inhibited by HA. Moreover, HA could interact with shrimp surimi proteins, inhibit the formation of protein polymers, change the conformation of proteins, and promote the transformation of the secondary structure of proteins from α-helix to β-structure and random coil. The microstructure of shrimp surimi gel was improved by adding an appropriate amount of HA, becoming more uniform and denser. Among all samples with different levels of HA, shrimp surimi gel with the addition of 0.8% HA had the highest hardness, gumminess, chewiness, gel strength, storage modulus and the densest microstructure, and its water-holding capacity significantly improved when compared with that of the control group (P < 0.05). However, the textural characteristics, gel strength, water-holding capacity and storage modulus of shrimp surimi gel with 0.1% HA were lower than those of the control group, and the microstructure was looser.
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    Progress in Research on Saltiness Perception and Salty Peptides
    WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi
    FOOD SCIENCE    2023, 44 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20221103-030
    Abstract1777)   HTML295)    PDF(pc) (4184KB)(1289)       Save
    With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign.
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    Study on Determination of Reducing Sugar Content Using 3,5-Dinitrosalicylic Acid Method
    ZHAO Kai, XU Peng-Ju, GU Guang-Ye
    FOOD SCIENCE    2008, 29 (8): 534-536.  
    Abstract8024)   HTML34)    PDF(pc) (486KB)(6204)       Save
    Two kinds of 3,5-dinitrosalicylic acid(DNS) agents were respectively used for determination of reducing sugar content,and effects on determination results by the factors,such as amount of DNS reagent developing time,wavelength and storage time were discussed. The results showed that on the conditions of reagent amount around 1.5 ml,boiling bath time not less than 5 minutes,and standing for 30 minutes after developing,at the wavelength of 540 nm and 550 nm for reagent one and two respectively,the accurate results can be acquired.
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    Folin-Ciocalteu Colorimetric Determination of Total Polyphenols in Mulberry Fruits
    LI Ju-xiu,WANG Bai-yu
    FOOD SCIENCE    2009, 30 (18 ): 292-295.   DOI: 10.7506/spkx1002-6630-200918066
    Abstract2376)   HTML22)    PDF(pc) (206KB)(5249)       Save

    We investigated the optimum reaction conditions of Folin-Ciocalteu colorimetry for the determination of total polyphenos in 60% ethanol extract of ethanol mulberry fruits using gallic acid as a reference. When ratio of Folin-Ciocalteu reagent to 12% sodium carbonate solution (V/V) was 1:2, reaction temperature 20 ℃, and reaction time 2 h, the content of total polyphenols had a good linear relationship with absorbance at 760 nm. The average spiked recovery was 97.63%, with a RSD of 4.5%. This method can give a simple, fast, sensitive, and stable determination of total popyphenols in mulberry fruits.

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    Comparison of pET Vectors for the Expression of Single Chain Antibody for Aflatoxin B1
    YANG Lian,LIU Zi-qin,LIU Rong,CHEN Hai-qin,CHEN Wei,ZHANG Hao*
    FOOD SCIENCE    2010, 31 (9): 171-176.   DOI: 10.7506/spkx1002-6630-201009039
    Abstract1895)   HTML2)    PDF(pc) (442KB)(1227)       Save

    Objective: Recombinant antibody expression in microorganism greatly facilitated the affinity and stability studies of recombinant antibodies, but previous studies had less reports about the selection of vectors. A suitable expression vector is important during the expression of the single chain antibody (scFv-H4) for aflatoxin B1. Methods: Four pET vectors such as pET20b, pET22b, pET28a and pET32a were employed in the functional expression of scFv-H4. Results: pET20b and pET22b vectors were able to express the functional antibody in periplasm. The vector of pET28a was not suitable for the expression of scFv-H4 due to lack of detectable scFv-H4 in total protein. Moreover, the detectable scFv-H4 was only expressed in inclusion body through pET32a expression system. Conclusion: pET22b was an excellent vector for the expression of scFv-H4, which might be a good reference for similar protein expression and be useful in the later study of scFv-H4 affinity and stability.

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    Study on Ultrasonic Extraction of Allicin
    HE Rong-Hai, MA Hai-Le
    FOOD SCIENCE    2006, 27 (2): 147-150.  
    Abstract1279)   HTML0)    PDF(pc) (163KB)(887)       Save
    The ultrasonic extraction of allicin from garlic was studied.With single factor test and orthogonal tests, the technological optimum parameters were found as follows:power of ultrasound rate 1000W, ratio of garlic weight and the solvent volume 1:4, extraction time 60min, ultrasonic extraction intermission 2s:1s and mixing speed 500r/min. The extraction rate of allicin is 98.5%. When this method is compared with the methods of ambient temperature extraction and reflux extraction, the extraction time is shortened 5/6 and half respectively, extraction rate of allicin is increased 81.7% and 172% respectively.
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    Research Progress in Determination Methods for Amylose Content
    YANG You-xian1,2,ZHAO Yan1,2,LI Jian-ke1,2,*,HUANG Xin-qiu2
    FOOD SCIENCE    2010, 31 (23): 417-422.   DOI: 10.7506/spkx1002-6630-201023092
    Abstract2222)   HTML13)    PDF(pc) (208KB)(3822)       Save

    Based on the significance of amylose content to the quality of grain as well as the processing and utilization of starch, systematic and comprehensive studying of the methodology for the content determinination in amylose is necessary. This article systematically introduces standard methods, commonly used methods and newly emerging methods reported in recent years. This may provide useful references for the choice of an appropriate method for the determination of amylose content according to the actual requirements.

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    Maltodextrin:AReview
    XU Liang-Zeng, XU Shi-Ying, YANG Rui-Jin
    FOOD SCIENCE    2001, 22 (5): 87-80.  
    Abstract837)   HTML1)    PDF(pc) (162KB)(1877)       Save
    Both the production,composition,determination and functional properties of maltodextrin and its application in food industy were critically reviewed.
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    Inhibition Study on E.coli by Temperature,pH and Natural Drug with Microcalorimetric Method
    LI Xiang-Yang, SHAO Wei-Hua, DIAO 恩Jie, ZHANG Hong-Lin
    FOOD SCIENCE    2007, 28 (6): 252-255.  
    Abstract965)   HTML2)    PDF(pc) (257KB)(1209)       Save
    In this experiment, the growth rate constants of E.coli were assayed with microcalorimetric method by different temperatures, pHs and glycyrrhiza concentrations. Then, the relation among rate constant, temperatures, pHs and drug concentrations were simulated by computer. By this means, the optimum temperature for growth is obtained as 311K(38 ℃). At the same time, the optimum pH for growth is 7.79 and the optimum concentration of glycyrrhiza 0.192 g/ml.
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    Research Progress in Analysis, Extraction, Purification and Pharmacological Effects of Amygdalin
    XIA Qi-le1,2,WANG Tao2,3,LU Sheng-min2,PAN Si-yi1,*
    FOOD SCIENCE    2013, 34 (21): 403-407.   DOI: 10.7506/spkx1002-6630-201321079
    Abstract2166)   HTML10)    PDF(pc) (1686KB)(1626)       Save

    Amygdalin is a cyanogenic glycoside commonly detected in traditional herb bitter almond, and it has become a
    common cough expectorant agent. A large number of studies have shown that amygdalin possess many bioactivities such as
    anti-tumor and immune regulation besides the relieving of cough and asthma. The degradation pathway, detection methods,
    extraction and purification methods, and corresponding biological effects of amygdalin are reviewed in this article. Meanwhile,
    the future research directions of amygdalin are also proposed.

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    Distribution and Nutritional Evaluation of Primary Functional Components in Morinda citrifolia
    ZHANG Wei-Min, FU Wen-Ying, SHI Rui-Cheng, ZHANG Hai-De
    FOOD SCIENCE    2008, 29 (10): 575-577.  
    Abstract1000)   HTML0)    PDF(pc) (158KB)(1136)       Save
    The distribution of main nutritional and functional components and nutritional value of Morinda citrifolia fruit and leaves were analyzed in the study,helping develop Morinda citrifolia food. The results showed that Morinda citrifolia fruit and leaves have higher nutritional value. The protein,fat,water content,essential amino acids and trace elements contents in the leaves are significantly higher than in the fruits (p<0.05),while VC and reducing sugar contents are significantly lower those that of the fruit (p<0.05). Both the fruit and the leaves have rich trace elements,and their contents are higher in the leaves. In the same variety,the main nutrional and functional components are different in different parts. The nutritional and functional value of Morinda citrifolia fruit and leaves showed that they have promising development prospect.
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    Volatilization and Transformation Rules of TBHQ and Its Effect on the Quality of Soybean Oil under Heating Condition
    LI Jun, BI Yan-lan*, YANG Hui-fang, LIU Cui-fang, MA Su-min
    FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201414021
    Accepted: 26 August 2014

    Study on Functional Constituents of Ampelopsis Grossdentata
    ZHANG You-Sheng, Yang-Wei-Li, XIONG Hao-Ping
    FOOD SCIENCE    2001, 22 (9): 75-77.  
    Abstract928)   HTML1)    PDF(pc) (228KB)(977)       Save
     In this paper,the contents of crude proteins,amino acids,inorganic nutritive elements,total flavonoids,dihydromyricetin and water extration of soft leaves of Ampelopsis grossedentata were assaged.The results showed that it was high in crude proteins,amino acids,inorganic nutritive elements,water extraction and the contents of flavonoids,dihydromyricetin were higher than the other natural plants.We could develop it into special tea products and products with nutrition,health,medical functions.
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    Chemical Composition and Pharmacological Effects of Hops: A Review
    LIU Yu-mei
    FOOD SCIENCE    2009, 30 (23): 521-527.   DOI: 10.7506/spkx1002-6300-200923117
    Abstract1820)   HTML3)    PDF(pc) (513KB)(1855)       Save

    The hop plant (Humulus lupulus), commonly used in brewing, is a vigorous climbing herbaceous perennial, usually grown up strings in Hopfield and hop garden. Some members of this family are well-known for their content of pharmacologically active resins, polyphenols (such as xanthohumol and isoxanthohumol) and the essential oil. In addition to brewing, recent studies have shown biological activities of hops extract against cancer, antivirus and in inhibiting bone resorption as well as lipid peroxidation. Hops have also been used as a traditional herb with sedative, hypnotic, antispasmodic, stomachic, tonic, diuretic and topical bactericidal properties. The chemical composition in hops and their pharmacological effects are reviewed in this paper so as to present some sights for further application research and development.

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    Supercritical CO2 Extraction of Oil from Ganoderma lucidum Spore and Analysis of its Volatile Compounds
    GAO Yu-jie1, ZHAO Li-yan2, AN Xin-xin2, YANG Wen-jian1, FANG Yong1, MA Ning1, HU Qiu-hui1,*
    FOOD SCIENCE    2014, 35 (2): 41-46.   DOI: 10.7506/spkx1002-6630-201402008
    Abstract1376)   HTML3)    PDF(pc) (2191KB)(889)       Save

    In this study, the optimal process conditions for supercritical CO2 extraction of oil from Ganoderma lucidum spore
    and its volatile compounds were investigated, aiming to provide a theoretical basis for its identification, quality control and
    further development. Single factor experiment and orthogonal array design were employed to obtain the optimal extraction
    conditions with respect to oil yield and triterpenoid compounds yield; the volatile compounds in Ganoderma lucidum spore
    oil were analyzed by headspace solid-phase microextration method combined with gas chromatography-mass spectrometry.
    The optimal extraction and separation conditions were determined as the follows: extraction pressure, 30 MPa; extraction
    temperature, 40 ℃; separation pressure, 8 MPa, and separation temperature, 56 ℃. Under these conditions, the oil yield
    and triterpenoid compounds yield were 29.45%, and 38.14 g/kg, respectively. A total of 65 volatile compounds, accounting
    for 83.87% of the total volatile compounds, were isolated and identified from Ganoderma lucidum spore oil, among which
    hydrocarbons, alcohols, aldehydes and esters were the major components. Terpenes, alcohols, aromatic hydrocarbons and
    aldehydes were main odor compounds, among which benzyl alcohol (16.35%) and phenylethyl alcohol (5.74%) with the
    highest relative proportion may be the characteristic volatile compounds.

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    Study on Preparation and Degradation of Chitosan Solution
    RAN Xu, Gou-Li, Meng-Xian-Wei, Wang-Fang-Hu, RAN Jun-Guo
    FOOD SCIENCE    2001, 22 (7): 18-21.  
    Abstract916)   HTML1)    PDF(pc) (220KB)(1840)       Save
    The parameters during the dissolving of chitosan,such as the kind of solvent,the size of chitosan and the reaction temperature and time,affecting the viscosity and acidity of the chitosan solution was investigated.It could be found that both the dissolving of chitosan and the degradation of the dissolved chitosan occurred.The effect of temperature and time on the degradation of chitosan during storage was also researched.The degradation regularity of chitosan was discussed when the chitosan was dissolved and stored.The experiments provided the base of preparation of chitosan solution for many fields such as immobilized enzyme and ofhers.
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    Identification of Polyphenolic Components in Unripe Banana Pulp and Their Inhibitory Effects on α-Amylase and α-Glucosidase
    WANG Qian, WANG Juan, FU Jinfeng, SHENG Ou
    FOOD SCIENCE    2024, 45 (7): 61-68.   DOI: 10.7506/spkx1002-6630-20230801-009
    Abstract429)   HTML80)    PDF(pc) (8380KB)(384)       Save
    The composition of phenolics extracted from unripe banana flesh was identified using ultra-high performance liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap-MS), and the inhibitory effects of banana polyphenols on α-amylase and α-glucosidase were estimated in vitro. In total, 28 compounds were identified, including 21 polyphenols such as esculetin, hyperoside, and kaempferol-3-O-glucoside, 2 organic acids, 3 ellagitannin metabolites, vanillin and coumarin. In addition, dimethyl ellagic acid and urolithin A were the major chromatographic peaks. Banana polyphenols exhibited excellent inhibitory effects on both α-amylase and α-glucosidase with half maximal inhibitory concentration (IC50) of 0.53 mg/mL and 35.76 µg/mL, respectively. At concentrations of 1.0 mg/mL and 160 µg/mL, the inhibition rates of α-amylase activity and α-glucosidase were (76.25 ± 3.79)% and (92.54 ± 0.69)%, respectively. Therefore, polyphenols may be one of the active ingredients contributing to the anti-hypoglycemic effect of unripe bananas.
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    TLC to Fleetly Analyze Monosaccharide Composition of Polysaccharide
    YAN Jun, GUO Xiao-Qiang, LI Xiao-Guang, WU Xiao-Yong, GOU Xiao-Jun
    FOOD SCIENCE    2006, 27 (12): 603-607.  
    Abstract1446)   HTML9)    PDF(pc) (212KB)(3238)       Save
    Applying TLC to analyze monosaccharide composition of polysaccharides was stuided. A mixed solution composed of ethylacetate, pyridine, alcohol and water in a ratio of VC4H8O2:VC5H 5N:VC2H6O:VH2O = 8:1:1:2 by volume is used as extending system. A solution containing aniline and diphenylamine dissolved in acetone is used as coloration system. Satisfactory separation is acquired as shown by the thin layer chromatogram. Qualitative results can be obtained in accordance with the Rf value of the standard spots. Distinct figures indicating the monosaccharide composition of polysaccharides obtained by the modified TLC.The extending system and coloration system can be used in monosaccharide composition analysis.
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    Advances in Predictive Shelf Life Models Based on Food Quality Deterioration Theory and Their Applications
    FOOD SCIENCE    2012, 33 (21): 345-350.  
    Abstract1746)   HTML2)    PDF(pc) (924KB)(1176)       Save
    The shelf life of foods is not only the quality guarantee from manufacturers, but also the quality requirements from consumers. In view of arbitrary and improper use of predictive shelf life models, we herein analyze factors that influence the shelf life of foods, identify sensory, chemical, physical and microbiological properties as four aspects of food quality for shelf life prediction, explore the corresponding quality deterioration mechanisms and detection methods for the end of shelf life, summarize common predictive shelf life models and algorithms and develop new predictive shelf life models based on food quality deterioration theory. Meanwhile, further directions for research on shelf life prediction of foods are discussed.
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