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FOOD SCIENCE 1999 Vol.20 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Zhang-Guo-Hong, Sun-Qi FOOD SCIENCE    1999, 20 (1): 4-6.   DOI: 10.7506/spkx1002-6630-199901001 Abstract （1337）   HTML （1）    PDF（pc） （241KB）（360）       Knowledge map    Save Related Articles | Metrics Select Zhang-Hai-De, Zhang-Shui-Hua FOOD SCIENCE    1999, 20 (1): 7-9.   DOI: 10.7506/spkx1002-6630-199901002 Abstract （1587）   HTML （0）    PDF（pc） （289KB）（403）       Knowledge map    Save A review on biological effects of soy sauce including the separation and analysis of the active materials in soy sauce was reported. Related Articles | Metrics Select WANG Li-Ying FOOD SCIENCE    1999, 20 (1): 10-12.   DOI: 10.7506/spkx1002-6630-199901003 Abstract （1264）   HTML （1）    PDF（pc） （203KB）（418）       Knowledge map    Save Biafilm may induce great endangerment to food manufacturer. Biofilm would increase Survival rate of microorganism, therefore, it is difficult to clean and sterilize ground and equipment of food processing shops properly, causing food contamination, reducing product quality, even more haming consumer’s health. In order to ensare product sanitation safety,it is necessary to control biofilm by deans of managing production links properly, designing and establishing good production environment, paying attention of cleaning frequency, using proper methods of cleaning and sterilization so that decrease the biofilm formation by microorganism as possibal as we can. Related Articles | Metrics Select XIE Jun-Jie, She-Shi-Wang, Xu-Yang, Sun-Hong-Bin FOOD SCIENCE    1999, 20 (1): 13-14.   DOI: 10.7506/spkx1002-6630-199901005 Abstract （1362）   HTML （2）    PDF（pc） （183KB）（550）       Knowledge map    Save This paper briefly introduces the potential application of natural preservatives from microbes. Related Articles | Metrics Select Wang-Yan-Ping, Zhao-Mou-Ming, Peng-Zhi-Ying, Ma-Zhi-Ling FOOD SCIENCE    1999, 20 (1): 15-19.   DOI: 10.7506/spkx1002-6630-199901004 Abstract （1501）   HTML （0）    PDF（pc） （453KB）（484）       Knowledge map    Save  The preparation of Maillard reaction products (MRPs), the antioxidative and antimutagenicity of MRPs, Scavenging activity in active oxygen and the activity of inhibiting polyphenoloxidase of ARPs were summarized and the active mechanisms of MRPs were discussed. Related Articles | Metrics Select Li-Jian-Rong FOOD SCIENCE    1999, 20 (1): 20-22.   DOI: 10.7506/spkx1002-6630-199901006 Abstract （1294）   HTML （2）    PDF（pc） （264KB）（444）       Knowledge map    Save The history of freezing drinds industry in China is reviewed, the present situation is analysed and the future development of products, technology and market is also forecasted. Related Articles | Metrics Select HUANG Hui-Hua, He-Tie-Jian, Xu-南Yan, LIANG Han-Hua FOOD SCIENCE    1999, 20 (1): 22-25.   DOI: 10.7506/spkx1002-6630-199901007 Abstract （1405）   HTML （2）    PDF（pc） （308KB）（346）       Knowledge map    Save  The hydrolysis on isolated soybean protein with papain show that the km value of papain with isolated soybean protein as substrate was 3.4%. The optimum temperature and pH value was 60℃ and pH7.5.papain was adaptable to conditions of 60℃ and pH9.0. Peptide were released with increment of 92～94mg’100mlwhile the Solution of isolated soybean protein with 2.0～2.5% was hydrolyzed by papain. And the isoelectric points of the peptides were ranged from pH3.1 to pH5.5. Related Articles | Metrics Select Zhang-Gen-Sheng, Ye-Huai-Yi, Yue-Zeng-He FOOD SCIENCE    1999, 20 (1): 26-28.   DOI: 10.7506/spkx1002-6630-199901008 Abstract （1170）   HTML （0）    PDF（pc） （214KB）（479）       Knowledge map    Save  This paper researched on the method of using STPP to modify casein-sodium, improving its emulsibility and foaming power. The best technnological conditions were found by adopting redress erthogenal EA as indicator : casein-soding consistency is 3%; STPP consistenCy is 0.7% the reaction tmperature is 42℃; pH is 8. 08; the reaction time is 4.4h. Its phosphorylation level is adding 14 phosphrus atoms percaseinmolecule. FO as index: caseinsodzim consistency is 3%; STPP consistency is 0.7% the reaction tmperature is 33℃; pH is 8. 4; the reaction tine is 2.2h. Its phosptwlatlon level is adding 10 phosphorus atoms per caseinmolecule. Related Articles | Metrics Select TANG Ya-Jie, WU Si-Fang, Cheng-Wan-Nong FOOD SCIENCE    1999, 20 (1): 29-32.   DOI: 10.7506/spkx1002-6630-199901009 Abstract （1396）   HTML （8）    PDF（pc） （257KB）（319）       Knowledge map    Save Trypsin was irmobilized on chitosan and crosslinked with glutaraldehyde. The optimum conditions for immobilization were as follows: Chitosan was treated with 5% solution of qlutaraldehyde at 30℃ for 8h, then 10ml solution of trypsin (0.3mg/ml pH7. 0 ) was inunobilized on the carrier. Enzyme activity recovery was 67 %～75%. Apparent Michealis constant of ianobilized trypsln k’m=66.67mg/ml, and that of nature trypsin k’m=4.17mg/ml. The optimum temperature of immoilized trypsin was 80t℃, i. e 30℃ higher than natural trypsin 30℃. The optimum pH’s for irmobilized trypsin and natural trypsin were 7.5 and 8.0 respectively. The stability of immobilized trysin was high after storage. Related Articles | Metrics Select Ma-Yin-Hai, Peng-Yong-Fang, YAN Xiao-Jin, Yang-Chang-Hong, XIONG Jie FOOD SCIENCE    1999, 20 (1): 32-34.   DOI: 10.7506/spkx1002-6630-199901010 Abstract （1107）   HTML （0）    PDF（pc） （161KB）（364）       Knowledge map    Save Related Articles | Metrics Select Li-Jun-Gang, Luo-Ying, Yi-Lin FOOD SCIENCE    1999, 20 (1): 34-36.   DOI: 10.7506/spkx1002-6630-199901011 Abstract （1490）   HTML （0）    PDF（pc） （200KB）（438）       Knowledge map    Save Related Articles | Metrics Select Liu-Lin FOOD SCIENCE    1999, 20 (1): 37-39.   DOI: 10.7506/spkx1002-6630-199901012 Abstract （1372）   HTML （0）    PDF（pc） （200KB）（343）       Knowledge map    Save  The starch was pretreated with a-amylase and then acetylated. The effects of the main parameters on the product properties were analysed. The results indicated that the DS value of the product and acetylation efficiency increased about 40% and 30% respectively after the enzymatic pretreatment under 38T, 0.3 % of ratio of [E] / [S] for 60min. Within wide PH value range, the ηapp of the product showed no significant varyation. Thus, the technological condition and product properties got improved. This approach can be conjointed into the present process readily. Related Articles | Metrics Select WANG He, Han-Chun-Ran, WANG Jin-Feng FOOD SCIENCE    1999, 20 (1): 39-41.   DOI: 10.7506/spkx1002-6630-199901013 Abstract （1302）   HTML （0）    PDF（pc） （196KB）（345）       Knowledge map    Save Using cabbage juice as the substrate, the fermentative ability of some facticacid bacteria strains were studied, which affirmed Lactobacillus acidophilus as the primary fermenatative species. Cultivated together with oxytolerant Bifidobacterium adolescentis, lactobacillns acidophilus. Showed excellent abilicy of symbiotic fermentation. The specific pricedures are as follows: Nacl 1%, protein powder of soybean 2% and glucose 2% are added into me cabbage juice, kept at the temperature of 37℃ for 24 hours, the juice produced more than 108/ml cells of the mixed bacteria. This culture can be used as fermentative starter, helping produced acid cabbage of good quality, delicious taste and high nutrition. Related Articles | Metrics Select Cui-Rui-Jing, LIN Xue-Min, Zhou-Li-Yan FOOD SCIENCE    1999, 20 (1): 42-44.   DOI: 10.7506/spkx1002-6630-199901014 Abstract （1132）   HTML （0）    PDF（pc） （206KB）（370）       Knowledge map    Save Related Articles | Metrics Select LI De-Yuan, Xu-Zhan, Zhang-Sheng-Hua FOOD SCIENCE    1999, 20 (1): 45-46.   DOI: 10.7506/spkx1002-6630-199901015 Abstract （1451）   HTML （0）    PDF（pc） （156KB）（475）       Knowledge map    Save  Laminaria Laponica fucoidan (ig. 150mg/kg) renarkedly decreased local cholesterol (TC) in serums of rat s with hypercholesterolemia, and efficiently prevented the formation of experimental hypercholesterolenia in rats, statistical dfference in AC was not found in normal rats. Related Articles | Metrics Select Du-Qiang, LEI Hong, LI Wei-Dong FOOD SCIENCE    1999, 20 (1): 47-48.   DOI: 10.7506/spkx1002-6630-199901016 Abstract （1087）   HTML （0）    PDF（pc） （142KB）（446）       Knowledge map    Save Related Articles | Metrics Select WANG Wen-Hui, Peng-Yong-Fang, Li-Ping FOOD SCIENCE    1999, 20 (1): 48-49.   DOI: 10.7506/spkx1002-6630-199901017 Abstract （1120）   HTML （0）    PDF（pc） （133KB）（370）       Knowledge map    Save A method is described for the determination of benzoic acid, tartrazine, sodium saccharin from preserved fruits. This method is rapid, simple and sensitive, its recovery is from 99.7% to 100.4%. Related Articles | Metrics Select ZHU Lei, Niu-Fu-Xiang, ZHANG Hui-Yun, Xu-Fei FOOD SCIENCE    1999, 20 (1): 49-50.   DOI: 10.7506/spkx1002-6630-199901018 Abstract （1220）   HTML （0）    PDF（pc） （129KB）（401）       Knowledge map    Save Related Articles | Metrics Select WANG Xin-Ping FOOD SCIENCE    1999, 20 (1): 50-52.   DOI: 10.7506/spkx1002-6630-199901019 Abstract （1137）   HTML （0）    PDF（pc） （194KB）（347）       Knowledge map    Save Related Articles | Metrics Select Zhou-Long-Zhang FOOD SCIENCE    1999, 20 (1): 53-53.   DOI: 10.7506/spkx1002-6630-199901020 Abstract （1657）   HTML （2）    PDF（pc） （100KB）（354）       Knowledge map    Save Related Articles | Metrics Select HUANG Guang-Rong FOOD SCIENCE    1999, 20 (1): 54-55.   DOI: 10.7506/spkx1002-6630-199901021 Abstract （1263）   HTML （0）    PDF（pc） （131KB）（310）       Knowledge map    Save  A model for gas exchange dynamics based on enzymatic reaction was analyzed theoretically and the coefficients of Michaelis-Menten react ion of strawberry were determined. The model applied principle for parameters choice in modified atmosphere packaqing of fruits and vegetables. Related Articles | Metrics Select WANG Wen-Sheng FOOD SCIENCE    1999, 20 (1): 56-57.   DOI: 10.7506/spkx1002-6630-199901022 Abstract （1229）   HTML （0）    PDF（pc） （147KB）（324）       Knowledge map    Save Related Articles | Metrics Select LIU Chang-Hai, JIANG Yi-Mao FOOD SCIENCE    1999, 20 (1): 57-60.   DOI: 10.7506/spkx1002-6630-199901023 Abstract （1198）   HTML （1）    PDF（pc） （291KB）（320）       Knowledge map    Save Related Articles | Metrics Select DENG Sui-Sheng FOOD SCIENCE    1999, 20 (1): 60-61.   DOI: 10.7506/spkx1002-6630-199901024 Abstract （1213）   HTML （0）    PDF（pc） （161KB）（436）       Knowledge map    Save Related Articles | Metrics Select LIAO Xiao-Jun, Hu-Xiao-Song, Liu-Yi-He, ZHOU Shan-Tao FOOD SCIENCE    1999, 20 (1): 62-64.   DOI: 10.7506/spkx1002-6630-199901025 Abstract （1366）   HTML （0）    PDF（pc） （399KB）（547）       Knowledge map    Save Related Articles | Metrics Select ZHOU Li-Xin, Huang-Feng-Hong FOOD SCIENCE    1999, 20 (1): 64-64.   DOI: 10.7506/spkx1002-6630-199901026 Abstract （1120）   HTML （7）    PDF（pc） （81KB）（712）       Knowledge map    Save Related Articles | Metrics Select HUANG Fa-Xin, WANG Sheng-Wu, Xiao-Fang-Hong FOOD SCIENCE    1999, 20 (1): 65-66.   DOI: 10.7506/spkx1002-6630-199901027 Abstract （1327）   HTML （0）    PDF（pc） （1794KB）（489）       Knowledge map    Save Related Articles | Metrics Select Zheng-Gui-Fu FOOD SCIENCE    1999, 20 (1): 67-68.   DOI: 10.7506/spkx1002-6630-199901028 Abstract （1361）   HTML （0）    PDF（pc） （152KB）（620）       Knowledge map    Save Related Articles | Metrics Select SHEN Zhi-Gang, Wang-Guo-Li, Zhang-Jun, YIN Da-Lu, Yang-Li-Na FOOD SCIENCE    1999, 20 (1): 68-70.   DOI: 10.7506/spkx1002-6630-199901029 Abstract （1230）   HTML （0）    PDF（pc） （189KB）（352）       Knowledge map    Save Related Articles | Metrics Select BAO Lu-Sheng FOOD SCIENCE    1999, 20 (10): 6-9.   Abstract （824）   HTML （1）    PDF（pc） （432KB）（407）       Knowledge map    Save Related Articles | Metrics Select Extraction of bitter peptides in the enzymatic hydrolysate of chicken and study on its debittering by microbe LIU Tong-Xun, LIN Mian, YANG Lan FOOD SCIENCE    1999, 20 (10): 10-12.   Abstract （1178）   HTML （0）    PDF（pc） （249KB）（226）       Knowledge map    Save Bitter peptides are extracted from hydrolysate of chicken and its composition of amino acids is analyzed.Then the hydrolysis effect of bitter peptides is studied by using endoenzyme from Lactobacillus and Brewing Yeast,and the change of aminos acids content is analyzed before and after hydrolysis. Related Articles | Metrics Select DING Yu-Ting, HE Jin-Zhe, ZHU Xu-Dong, WEI Jian-Yang FOOD SCIENCE    1999, 20 (10): 12-16.   Abstract （1017）   HTML （0）    PDF（pc） （437KB）（384）       Knowledge map    Save The muscle protein composition of black guinea -pig was separated and determinated i.e. non-protein nitrogen 475mg/100g wet muscle sarcoplasmic protein 5.26%,myofibrillar protein 8.53%,total stroma protein 1 .01%, alkali-soluble stroma protein 0.64% non-alkali-soluble stroma protein 0.485%, acid-soluble stroma protein 0.450%,swelling factor 42 .The contents of glutamic acid. Spartic acid and tyrosine acid in muscle were higher .The biology value of essential amino acid was 82.The changes of myofibrillar protein solubilities were examined during ice-storage (0℃) and freezing storage (- 10℃ ).The protein denaturation in ice-storage occurred easier than in freezing storage The myofibillar protein solubilities were suggested as the useful index in examining protein denaturation. Related Articles | Metrics Select Separation and purification of pleurotus ostreatus pdysaccharide and its effect on O2 YANG Hai-Long, LIN Yan-Wen FOOD SCIENCE    1999, 20 (10): 16-18.   Abstract （989）   HTML （0）    PDF（pc） （243KB）（306）       Knowledge map    Save Polysaccharide PSI and PSII were isolated from the fruit bodies of Pleurotus ostreatus and subsequently purified by ethanol fractionation and DEAE-Cellulose chromatography;their homogineity were analysed by polyacrylamide gel eletrophoresis.The effects of PSI and PSII eliminating O2 were also studied it indicated:PSI and PSII could eliminate O2 in low concentration （<300mg/L）but their effects of eliminating O2 were indistinctive in high concentration（>300mg/L）. Related Articles | Metrics Select Study of carotenoids on the inhibition of edible oil photo sensitive oxidation XU Sa, LI Zhong, ZHANG Sheng-Hua FOOD SCIENCE    1999, 20 (10): 18-20.   Abstract （1204）   HTML （0）    PDF（pc） （257KB）（276）       Knowledge map    Save  Antioxidative effect of carotenoids on the methylene blue sensitized photoxidation of soybean oil and rapeseed oil was investigated.The results showed that each of the three carotenoids remarkably protected lipids against photoxidation .The antioxidative activity increased with increasing carotenoids concentration.The antioxidative effect also corresponds to the number of conjugated double bonds of carotenoids. Related Articles | Metrics Select CAI Li-Zhi, SONG Yu-Lan, HUANG Li-Qing FOOD SCIENCE    1999, 20 (10): 20-23.   Abstract （1121）   HTML （3）    PDF（pc） （318KB）（353）       Knowledge map    Save EC (Emulsifying Capacity ) is one of the most important functionalities of soybean protein isolates It’s very necessary to establish a scientific and practicable method to determine it. According to the physico-chemical properties of soybean protein EC (Definition 3) was defined and the influential factors were systematically studied.The experimental results showed that there were some factors including emulsifying method sample’s concentration different oils temperature and NaCI content having effects on EC to certain degree. Under defined emulsifying condition, soybean oil or peanut oil as lipid phase sample’s concentration 0.2% temperature 20℃ the emulsion was prepared. Then the emulsion was centrifuged and finally EC w4s calculated according to Definition 3. The results showed satisfying repeatability and reliability. Related Articles | Metrics Select Study on the micro wave extraction of capsaicin in red capsicum CHEN Meng, YUAN Dong-Xing, XU Peng-Xiang FOOD SCIENCE    1999, 20 (10): 25-27.   Abstract （987）   HTML （0）    PDF（pc） （244KB）（266）       Knowledge map    Save Microwave extraction of capsaicin from dried red capsicum was studied .The result of quantitative analysis of capsaicin in the extract with HPLC indicates that cpmpared to the common methods of maceration extraction using ethanol at room temperature and acetone at 45℃ microwave extraction not only provides higher production but also has the advantages of being fast and efficient. Related Articles | Metrics Select Study of on-line and in-situ detection method of yeast concentra tion (biomass concentration) WANG Yi-Jun, FAN Yu FOOD SCIENCE    1999, 20 (10): 27-32.   Abstract （1225）   HTML （0）    PDF（pc） （566KB）（224）       Knowledge map    Save This paper concerns a device and a method which monitor ydast concentrations on-line and in-situ in a fermentation process The presence of microbial cells would affect the dielectrical properties of microbial suspensions .At radio -frequencies the intrinsic passive electrical properties of cell suspensions are completely specified by its conductivity and permittivity,At radio -frequencies the dielectric permittivity of cell suspensions are monotonic function of the measuring frequency and cell density. Based on this understanding a new method for measuringbiomass concentration is proposed .Using this method the biomass concentrations are measured on-line and in-situ without taking samples from the bioreactor, and only viable cells are detected.The electrode which we developed could be directly inserted into the fermentor and could be sterilized in place.The method has wide use in the industrial field of pharmacy. brewery, sewage disposal. Related Articles | Metrics Select CHEN Min-Zi FOOD SCIENCE    1999, 20 (10): 33-35.   Abstract （896）   HTML （0）    PDF（pc） （232KB）（359）       Knowledge map    Save Preparation of calcium propionate from egg shells by acid maceration to separate shell membrane, high temperature calcination to decompose egg shell and neatralization of solution with propionic acid at different conditions is studied. The results show that the yield can reach up to 90.0% under the optimum conditions. Related Articles | Metrics Select Characterization of Ginkgo(Ginkgo biloba L.)starch AO Zi-Hua, WANG Zhang, XU Shi-Ying FOOD SCIENCE    1999, 20 (10): 35-39.   Abstract （1019）   HTML （0）    PDF（pc） （418KB）（244）       Knowledge map    Save Properties of starch isolated and purified from Ginkgo seed were investigated, including the shape, pasting and thermal properties. Optical microscopy of the starch showed round, oval or polyhedral granules with typical polarization cross but no obvious layers. The size of starch ranged from 3.5 to 45.9 μ m an with average value of 15.5 μ m in diameter. Paste viscosity curve showed slight decrease in viscosity after full gelatinization which indicatedbetter stability of the paste during. cooding. Gelatinization parameters edtermined by DSC (differential scanning calorimetry )were 71 .5 ℃,74.7 ℃,80.6℃,4.9J/g for To,Tp,Tc and H, respectively. Lipids contained in native starch affected gelatimization temperature and change in enthalpy.Swelling power and solubility of ginkgo starch differed from that of corn starch and after 65℃ the two values of ginkgo starch increased rapidly and exceeded the related valuesof corn starch. Related Articles | Metrics Select Study on the effect of high dose irradiation of pepper powder on piperine content CHEN Jia-Hua FOOD SCIENCE    1999, 20 (10): 40-41.   Abstract （982）   HTML （0）    PDF（pc） （134KB）（324）       Knowledge map    Save The effect of high-dose irradiation of pepper powder on piperine content was studide. The experiment al results showed that piperine is unstable in water and alcohol estract, while the piperine in the pepper powder treated with high-dose irradiation of greater than 10 KGY is in stable state, and the piperine content in the black and while pepper powder treated respectively with high-dose irradiation shows no noticeable change. 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