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    FOOD SCIENCE 2000 Vol.21
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    CAI Tong-Yi, ZHAO Wen-Juan
    FOOD SCIENCE    2000, 21 (1): 6-8.  
    Abstract810)   HTML3)    PDF(pc) (319KB)(374)       Save
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    LI Bao-Cai, WEN Ke-Wei, SHENG Guo-Ying, FU Jia-Mo
    FOOD SCIENCE    2000, 21 (1): 9-10.  
    Abstract1121)   HTML1)    PDF(pc) (173KB)(371)       Save
    The extracts from enzymolysis liquid of sheep placenta ware extracted by diethyl ether and then saponated in KOH-CH3CH2OH.extracted again by diethyl ether, and finally passed a mini-silica gel chromatography column. The elutions were derived by BSTFA and analysed on GC-MC.The results show at that the extracts from enzymolysis liquid of sheep placenta consisted of mainly mainly acids. cholesterol and a small amount of female hormones the C 16∶0.C 18∶0. and C 18∶1△9 acids were dominant in fatty acid series .The amount of cholesterol was highest both in sterol series and in extracts. The single ion m/z 416 and the characteristics of mass spectrum demonstrated that the estradiol existed in extracts .but in quite small amount.
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    MA Yan-Song, CHE Fu-Rong, ZHANG Ping, ZHOU Ya-Feng
    FOOD SCIENCE    2000, 21 (1): 11-13.  
    Abstract1284)   HTML1)    PDF(pc) (252KB)(387)       Save
    During the postharvest storage of Nanguo pear,the content of fruit core and flesh phenolic substance first increased by composing and then decreased by decomposing,and the period of fruit browning corresponded with the period of phenolic substance decreasing. During the same period,polyphenolic oxidase activity reached its peak.So the storage browning of Nanguo Pear was due to that the phenolic substance was catalyzed by polyphenolic oxidase while oxygen existed. Experimental analyses showed, that the content of chlorogenic acid changed significantly after browning. producing brown substance by interacting with polyphenolic oxidase,so chlorogenic acid was identified as one of the important enzyme brown- ing substrates of Nanguo Pear
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    CUI Li, GE Wen-Guang
    FOOD SCIENCE    2000, 21 (1): 13-16.  
    Abstract924)   HTML1)    PDF(pc) (325KB)(334)       Save
    The solubility; and emusifying properties of walnut protein were investilated and its denaturing temperature was measured measured. The regular changes of the above properties of the isolated protein under different condition were explained.
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    HA Yi-Ming
    FOOD SCIENCE    2000, 21 (1): 17-18.  
    Abstract848)   HTML1)    PDF(pc) (172KB)(381)       Save
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    LI Bo, XIE Bi-Jun
    FOOD SCIENCE    2000, 21 (1): 19-20.  
    Abstract980)   HTML1)    PDF(pc) (172KB)(377)       Save
    The sol of Konjac Glucomannan (KGM) was modified by alkali and prepared for membrane .The membranes made from denatured KGM showed better tensile strength and waterresistance tan that from undenatured KGM. By means of infrared absorption spectroscopy.X-ray diffraction and scanning electron microscope .the relationship between structures and functional properties was discussed and the modification reason was probed into.
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    XU Li-Shan, HE Xin-Xia, ZHOU Yu-Can, YANG Ling
    FOOD SCIENCE    2000, 21 (1): 21-22.  
    Abstract1146)   HTML1)    PDF(pc) (173KB)(329)       Save
    The stability of phospholpid composite was priliminarily studied by accelerating test at room temperature. The results showed that the phospholipid composite was stable .
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    LIN Mian, LIU Tong-Xun
    FOOD SCIENCE    2000, 21 (1): 22-25.  
    Abstract980)   HTML1)    PDF(pc) (322KB)(263)       Save
    The enzymatic hydrolysis of protein in peanut dregs by endoenzyme and exopeptidase has been studied in this article. The content of various amino acids has also been acids has also been analysed during hydrolysis.
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    CHEN Qing-Sen, PANG Guang-Chang, LIN Kang-Yi, HU Zhi-He, LIU Jian-Hong, YAN Ya-Li
    FOOD SCIENCE    2000, 21 (1): 25-28.  
    Abstract1188)   HTML1)    PDF(pc) (335KB)(319)       Save
    In this paper the immobilization of alcalase and the properties of immobolized alcalase were studied and the preparation of CPP casein phospospeptides using immobilized alcalase was also investigated. Polystyrene anion ex change resin CM201 and Chitosan used separaely as immobilized enzyme supports and glutaraldehyde as crosslinking agent were introduced to prepare the immobilized 2709 alcalase. The effect of the glutaraldehyde concentration the ratio of alcalase to support on immobilized enzymes and their optimal temperature and pH values were investigated respectively. The Experiment results have showed that the maximum activity retention value was over 19%with the polystyrene anion ex change resin GM201 as the support and over 66%with the chitosan as support. The study also showed that the optimum temperature pH and substrate concentration were 45℃.8.0 and 4.0% respectively. The yield of the CPP useing immo- bilized alcalase to hydrolyze casein reached over 7.54%.
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    XIAO Hong-Ru, WANG Li-Fu, CAO Shu-Ming, ZHANG Xiao-Xin, TIAN Li-Jia
    FOOD SCIENCE    2000, 21 (1): 28-31.  
    Abstract958)   HTML1)    PDF(pc) (347KB)(351)       Save
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    XIAO Li-Xia, SHI Yong-Chang, JIANG Yong-Ming
    FOOD SCIENCE    2000, 21 (1): 31-33.  
    Abstract934)   HTML1)    PDF(pc) (247KB)(330)       Save
    A crude thrombin (ECe.4.21.5)was obtained from porcine plasma by means of precipitation at isoeletric point. The thrombin was purified by affinity chromatography on the heparin which was immobilized on chitosan porous beads. The purified thrombin had a specific activity 1553.7U/mg so the purification activitg rate was 11.5 fold and recovery rate 78.8%.re spectively.
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    WANG Chang-Qing, QU Yun-Bo
    FOOD SCIENCE    2000, 21 (1): 33-36.  
    Abstract1093)   HTML1)    PDF(pc) (334KB)(333)       Save
    The paper reported a study on singlescrw extrusion of the composite sweet potato flour. The affecting factors on the product were analysed. The results showed that the degree of extrusion was closely interrelated with mois- ture and pH value of the sweet potato flour. The color of the product was better when the fresh sweet patato was soaked in the solution of 0.5% Na2SO3.And the dispersed nutrients of the product meant more rational proportioned while raw and processed materials were wade composite of 55% sweet potato flour,25% maize flour and 20% soybeen flour.
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    JIANG Di, HAN Hong-Ling
    FOOD SCIENCE    2000, 21 (1): 36-39.  
    Abstract1139)   HTML1)    PDF(pc) (320KB)(304)       Save
    The characteristics of technology applyed to bottled and barrelled water were introduced, and the controlling modes of ozone in the production of drinking water was described with a result products with nice mouthfeel and long shelflife.
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    LIU Dian-Yu
    FOOD SCIENCE    2000, 21 (1): 39-41.  
    Abstract1165)   HTML2)    PDF(pc) (279KB)(307)       Save
    Describe the application of multi-effects falling film evaporator to the concentrated starch syrup industry and give TNJM03-6300 type tri-effects film evaporator as an example.
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    GUO Chang-Jiang, WEI Jing-Yu, GE Yu-Zhang, YANG Ji-Jun
    FOOD SCIENCE    2000, 21 (1): 42-43.  
    Abstract1098)   HTML1)    PDF(pc) (181KB)(362)       Save
    Oxygen-radical absorbance capacity assay was used to measure the antioxidant capacity of nuts. The results showed that the sunflower seeds had the strongest action against ROO and followed by peanuts and walnuts. Lotus seeds and chestnuts were the weakest among all nuts tested. The antioxidant capacity was distributed differently between water and lipid soluble phases among different nuts. The antioxdant capacity from lipid soluble phase was correlated positively with the fat content of nuts. However the origin of antioxidant capacity from water soluble phase remained to bo further investi- gated.
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    YU Qun-Li
    FOOD SCIENCE    2000, 21 (1): 44-46.  
    Abstract1010)   HTML1)    PDF(pc) (284KB)(287)       Save
    The composite ham sausage is a new type of foods. The effect of composity ham sausage lipid metabolism and immunity function in mice was studied in this experiment.The results showed that the composite was more nutritions than general ham sausage. It could greatly decrease body weight and the contents of fat. TG and Tc and improve lipid metabolism in mice. It also could regulate the non-specific and specific immunity in mice, so as to strengthen then the thymus, phagocy- tosis of macrophage hemolysin and toe swelling tickness.
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    JIN Feng-Qiu, JIN Qi-Rong
    FOOD SCIENCE    2000, 21 (1): 46-48.  
    Abstract1053)   HTML1)    PDF(pc) (273KB)(333)       Save
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    LI Yu-Gui, ZHANG Jiu-Chun, CHEN Zhi-Qiang
    FOOD SCIENCE    2000, 21 (1): 49-50.  
    Abstract1332)   HTML1)    PDF(pc) (262KB)(313)       Save
    It is reported that a method of measuring lead in rice wine was introduced with air acetylene flame atomic absorption spectroscopy (FAAS)after being preconcentrated by organic copreciplation. The method was based on the reac- tion that complex coprecipitate was formed between lead and pyrrolidine dithio carboxylic acid ammonium slat(APDC)as complexing agent and coprecipitator. The complex was separted out by centrifugation and dissolved with 4-methy 1-2- pentanone (MIBK). The lead in organic phase was measured by air-acetylene FAAS.The conditions of the method were elaborated. The characteristic concentration was 0.28 un/ml 1%.the detection limit 0.09ug/ml (K=3)and the relative stan- dard deviation less than 4.5%. The recovery rates were 102% and 985%respectively to 0.2 and 0.4mg/L lead added in samples. Thus this method has been successfully applied tp determine trace lead in rice wine.
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    XIE Ming-Yong, WEN Hui-Liang
    FOOD SCIENCE    2000, 21 (1): 51-54.  
    Abstract1315)   HTML1)    PDF(pc) (353KB)(283)       Save
    Oolong tea from the Fujian Province is very popular at home and abroad. specially in Taiwan and Southeast Asia In order to elucidate the possibilities tp cpmpensate the need essential elements in the tea drinks a set of samples of oolong tea from the Fujian Province were analyzed by total reflection X-ray fluorescence (TXRF).The contents of fourteen ele- ments P.S.K.Ca.Ti.Mn.Fc.Ni.Cu.Zn.Rb.Ba and Pbweredetermined simultaneously the element concentrations in tea leaves were from 2700 to 22000 μg/g for P.S.K and Ca. from 2 10 to 1500 μg/g for Mn and Fe .from 2.2 to 1 500μg/g forTi.Ni.Cu Zn. Rb. Sr. and Ba. and below 2. 1 μp g/g for Pb .referred to the dry sample mass basis. The solubility of K .Rb and Ni in infusions was between 32% and 75% that of P,S,Mn,Cu,Zn and Sr between 10% and 38% that of Ca between 7% and 11%. and that of Fe between 2% and 3%. The contents of Ti,Ba and Pb could not be detected by TXRF in the infusions. Selenium contents in these tea samples and their infusions were determined by hydride generation atomic absorption spectrometry (HG-AAS). The contents in tea leaves were found from 48 to 570ng/g.
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    BU Hong-Jian, TAN Yao-Hui, HU Xue-Li
    FOOD SCIENCE    2000, 21 (1): 55-56.  
    Abstract875)   HTML1)    PDF(pc) (174KB)(279)       Save
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    YU Yu-Qin, WANG Hua, LU Xiao-Li
    FOOD SCIENCE    2000, 21 (1): 56-58.  
    Abstract1260)   HTML1)    PDF(pc) (270KB)(289)       Save
    Use synthetically GC.IR and amino acid analyzer for determinaton of the organic composition and inorganic matter in Shark Cartilage prducts. Particularly. the examination of neutral saccharides and specified amino acids from their glycotein and protein polysaccharides is advantageous to test and evaluation of the quality of the quality of Shark Cartilage products. keywrods:Shark Cartilage Neutral saccharide Acid Test
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    YAN Shao-Qing, HUA Ze-Zhao, LIU Bao-Lin, ZHOU Pei-Gen
    FOOD SCIENCE    2000, 21 (1): 58-62.  
    Abstract1180)   HTML1)    PDF(pc) (442KB)(363)       Save
    The low timperature partial glassy storage is one of the best method for long -term preservation of foods. The strawerry’s biochemical characteristics during freezing in two months storage (-75℃.-25℃) are studied in this experi- ment.According to the result. freexing and glassy storage processes produce significant changes in soluble protein .polythenol oxidase (PPO)and peroxidase (POD)activities. In this paper the mechanisms and effcts on food storage quality are ana- lyzed, suitable freezing and storage conditions are regarded as the two indisepensa ble processes to ensure the food quality
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    YANG Ming-Duo, YU Zong-Xin
    FOOD SCIENCE    2000, 21 (1): 62-65.  
    Abstract1056)   HTML1)    PDF(pc) (368KB)(264)       Save
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    LV Xin-Quan , AN Xin-Xin, WU Chun-Mei
    FOOD SCIENCE    2000, 21 (1): 65-68.  
    Abstract1023)   HTML1)    PDF(pc) (343KB)(355)       Save
    Tee flavour components of Prunus Setulate Zindi leaves was extracted with water stcam. alcolol and Petroleum ether and The health procction components were analysed and measured. Then the tea drink with health protection compo- nents from Prunus Setulatc zindi leaves was developed. Keywrods: prunus Selulate Zindi Leaves Distinctive lavour composition Floavonoids Optimum extracting proccss
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    ZHOU Xiang-Yang, SHEN Shao-Rong
    FOOD SCIENCE    2000, 21 (1): 68-69.  
    Abstract1774)   HTML1)    PDF(pc) (182KB)(471)       Save
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    YU Xing-Hua
    FOOD SCIENCE    2000, 21 (1): 70-71.  
    Abstract1309)   HTML1)    PDF(pc) (174KB)(380)       Save
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    RONG Yu-Shan, LIU Huang, GAO Ying, XU Fu-Hai
    FOOD SCIENCE    2000, 21 (1): 72-74.  
    Abstract1219)   HTML1)    PDF(pc) (280KB)(421)       Save
    this paper studies the optimization and production process of milk power for middle and aged people. The result of nutrive functions is cleared :the product has adual purpose of nutrition and nutraceutical effects
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    DUAN Bao-Lan
    FOOD SCIENCE    2000, 21 (10): 6-7.  
    Abstract909)   HTML2)    PDF(pc) (249KB)(303)       Save
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    NING Hui, LIAO Guo-Hong
    FOOD SCIENCE    2000, 21 (10): 8-11.  
    Abstract1014)   HTML1)    PDF(pc) (383KB)(438)       Save
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    Effects and Mechamism of Alkali Pretreatment of Carrageenan Production
    LIU Fang, ZHAO Mou-Ming, XU Jian-Xiang, PENG Zhi-Ying, LIU Tong-Xun
    FOOD SCIENCE    2000, 21 (10): 11-14.  
    Abstract1109)   HTML1)    PDF(pc) (836KB)(263)       Save
     The effects and mechanism of alkali pretreatment on the red algae Hypnea were investigated. The effects on the algae thallus structure. the yield. gelling properties. texture and chemical structure of the extracted Carrageenan were disclosed here in order to offer a kind of theoretic base for production study.
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    Sutdy on Molecular Structure of Ginkgo(Ginkgo biloba L.) Amylopectin
    AO Zi-Hua, WANG Zhang, XU Shi-Ying
    FOOD SCIENCE    2000, 21 (10): 15-18.  
    Abstract1069)   HTML2)    PDF(pc) (366KB)(197)       Save
    The fine sturcture of amylopectin puritied from ginkgo (Ginkgo biloba L.)starch was studied by enzymic methods.The results showed that average chain length (CL),interior chain length(ICL) and exterior chain length (ECL) of the amylopectin were 25. 17 and 7,respectively.The O -amylase limit dextrins of amylopectin were completely debranched by joint action of isoamylase and pullulanase.From the reducing powers released by isoamylase acting (a) alone and (b) in conjunction with pullulanase A and B chains in the amylopectin were in the ratio of 1 .68:1 and the multiple branching degree was 2.68 .This result also confirmed that amylopectin could not be formed in vivo by debranching of a glycogen precusor as demonstrated by Marshall[3].
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    Study on Optical Properties of the Gel of Soybean Protein Isolates
    CHEN Fu-Sheng, LI Li-Te, CHEN Si-Ying-San
    FOOD SCIENCE    2000, 21 (10): 18-22.  
    Abstract989)   HTML1)    PDF(pc) (459KB)(187)       Save
    Relationship between transparency of soybean protein gel and pH, value, heating temperature, protein concentration, ionic strength (sodium chloride concentration). glucono- δ -lactone had been studied thoroughly in this paper .These experimental results showed that transparent gels of soybean protein were formed favourably with pH<3.5or pH>5.5, heating temperature >80℃, protein concentration >2.5%, low ionic strength (sodium chloride concentration<10mol/L) and no glucono- δ -lactone.Theoretical basse were put forward to further study the optical property of soybean protein gel and to develop better transparent products of soybean protein.
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    Study on Synergistic Antioxidative Activity of TP and VC in Lard Emulsion
    WANG Shao-Mei, HUANG Mei-Xia, QING Xiao-Hong, ZHAO Jiang-Fen
    FOOD SCIENCE    2000, 21 (10): 22-26.  
    Abstract1185)   HTML1)    PDF(pc) (357KB)(243)       Save
    Tea polyphenols (TP) and Vitamin C were added into lard emulsion in order to study of the synergisticantioxidative activity of these two antioxidants .The results showed very strong synergistic effect with higher concentration of VC mixed with low concentration TP.When TP concentration reached certain level. the synergistic antioxidative activicy disapppeared.TP’ s anti-pro-oxidation balanced concentration was mainly influenced by the level of VC.
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    ZHANG Qi-Jun, QIN Lan-Fang
    FOOD SCIENCE    2000, 21 (10): 26-28.  
    Abstract974)   HTML1)    PDF(pc) (265KB)(319)       Save
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    Study on Extracting conditions of soysaponin and isoflavone glycoside from soybean germ
    LIU Da-Chuan, WANG Hai-Bo
    FOOD SCIENCE    2000, 21 (10): 28-31.  
    Abstract1208)   HTML1)    PDF(pc) (412KB)(203)       Save
    From the experiments of solvent extraction comparison and single factor extraction tests. The optimum extracting solvent and conditions were found effective for extraction of soysaponin and isoflavone glycoside from soybean germ. Furthermore.by the orthogonal test,the optimum extracting conditions were confirmed.
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    Study on Processing Technology of Instant Pea Powder
    LUO Cang-Xue
    FOOD SCIENCE    2000, 21 (10): 32-33.  
    Abstract969)   HTML1)    PDF(pc) (147KB)(197)       Save
    The technology of processing instant pea powder was studied with orthogonal design .The result showed the optimun technical conditions of the different processes of instant pea powder production.
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    Inside Pressure Test in A Bottle Containing Fresh Milk during Two Sterilization Processes
    ZHANG Huan
    FOOD SCIENCE    2000, 21 (10): 34-36.  
    Abstract1296)   HTML1)    PDF(pc) (240KB)(193)       Save
    The paper established dualism regression equation for HDPE bottle’s deformation.various temperatures and pressure differences by means of simulated test to determine the HDPE bottle’s detbrmationa degree in two sterilization processes The critical pressure differences between the inside of a HDPE bottle and its aluminum foil seal were obtained.
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    Study on Processing Technology of Bifido yoghurt Soybean Milk
    LI Shu-Guo, CHEN Hui, LI Xue-Mei
    FOOD SCIENCE    2000, 21 (10): 36-39.  
    Abstract1195)   HTML1)    PDF(pc) (356KB)(207)       Save
    This paper studied the processing technology of a new style bifido-yoghurt soybean milk by mixing soybean milk and cotw’s milk as main materials with other ingredients such as sucrose isomaltooligosaccharide glucose etc. with B.bifidum and S.thermophilus fermentation .The optimum ratio of B.bifidum to S.thermophilus on fermenting time and quality of final product was discussed.
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    Study on New Processing Technology of Zhenjiang Yao Meat
    LI Zeng-Li, WU Ju-Qing
    FOOD SCIENCE    2000, 21 (10): 39-41.  
    Abstract1354)   HTML1)    PDF(pc) (233KB)(327)       Save
    This paper reported the traditional manufacturing technology of Zhenjiang Yao meat by analysling the traditional technology and formula and adopting five-level orthogonal test to study the use of main additives of products the range of materials and the quantity and quality of products.
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    Study on Lacto-bacteriaceae Fermentation Technoloay of Lotus Roots
    LI Qing-Chun, HE Zhi-Fei, XIAO Xia, ZHANG Sheng-Shu
    FOOD SCIENCE    2000, 21 (10): 41-43.  
    Abstract1229)   HTML1)    PDF(pc) (259KB)(227)       Save
    In this paper the process technology of fermenting lotus roots by lacto-bacteriaceae was studied.It utilized lactobacteriaceae 102 and 201 to produce pinkness.The results showed that the change of color could be prevented by 0.5 to 1 percent citric acid solution in 15 to 20 minites.The lacto-bacteriaceae was 3 to 4 percent and the concentration of salt solution was 4 to 6 percent.The ferment time was 15 to 20min..Salting time was about 2 days and the ultimate pH reached 3.5.The results also showed that in lacto-bacteriaceae mixed fermantation,ifthe fermentation time was shorter.the sapor was better than that in natural fermentation.
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