Volumn Content

FOOD SCIENCE 2007 Vol.28 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Analysis of Factors Affecting Dominant Resonant Frequency of Eggs with Grey Relative Theory HUANG Hui-Ming, LU Qiu-Jun, WANG Jun FOOD SCIENCE    2007, 28 (1): 29-32.   Abstract （1043）   HTML （1）    PDF（pc） （49KB）（253）       Knowledge map    Save When using nondestructive acoustic impulse response method to assess physical qualities of eggs and check cracks of eggshell, it can be found that there are lots of factors affecting dominant resonant frequency, such as eggshell strength, egg-shaped index, egg weight, and egg specific gravity. Furthermore, the relationship among these factors and dominant resonant frequency is non-linear and it is difficult to analyze the relationship among them through conventional regression method. In the paper, the grey relative coefficient among the dominant frequency and affecting factors of eggs are calculated with the grey relative theory. As shown in the results, the order of grey relative degree is as follows: eggshell strength, egg weight, egg-shaped index, and egg specific gravity. From the results, conclusion can be drawn that eggshell strength is the first important affecting factor, and the egg weight is the second, while the factor of egg specific gravity only affects the dominant resonant frequency slightly. In brief, the presented grey relative theory can provide a new way for comprehensive analysis of the relationship among dominant frequency and affecting factors. Related Articles | Metrics Select Study on Separation and Purification Technology of Sophora alopecuroides L. HU Yan-Li, GUO Li, JIA Xiao-Hong FOOD SCIENCE    2007, 28 (1): 32-36.   Abstract （1230）   HTML （0）    PDF（pc） （85KB）（348）       Knowledge map    Save  The aim of this paper was to research an optimumly separated and purified method of Sophora alopecuroides L. The results of experiment determined that the most effective separating and purifing method for each ingredient in Sophora alopecuroides L. was a combined one by using alumina column followed recrystallization. Besides, the matrine and oxymatrine crystals obtained respectively from this experiment were analysed for their purification by high performance liquid chromatog- raphy (HPLC). Finally, we found that the purities of the two pured alkaloids both exceed 98%. Related Articles | Metrics Select Chemical Compositions of Essential Oil of Eucalyptus umbellate Growing in Guangxi TIAN Yu-Hong, LIU Xiong-Min, ZHOU Yong-Hong, LAI Fang FOOD SCIENCE    2007, 28 (1): 36-38.   Abstract （999）   HTML （0）    PDF（pc） （49KB）（353）       Knowledge map    Save The essential oil of leaves from Eucalyptus umbellate growing in Guangxi was obtained by hydrodistillation and analysed by gas chromatography/mass spectrometry(GC-MS). 51 compounds constituting 96.17% of the oil were identified. The major components are: 1, 8-cineole (28.46%), β-pinene (12.21%), α-pinene (11.00%), globulol (7.27%), α-terpineol (6.59%), limonene (5.34%), aromadendrene (3.92%), p-Menth-1-en-4-ol (2.08%) and epiglobulol (1.77%). Related Articles | Metrics Select Study on Properties and Films of Carboxyl Methyl Glucomannan-Isolated Soy Protein Conjugate ZHAN Xiao-Hui, ZHANG Xiao-Ju, LI Wan-Fen, CHEN Guo-Feng, HUANG Jing, ZHANG Sheng-Hua, JIANG Fa-Tang FOOD SCIENCE    2007, 28 (1): 39-42.   Abstract （844）   HTML （0）    PDF（pc） （207KB）（434）       Knowledge map    Save Carboxyl methyl glucomannan konjac (CMKGM)-soy protein isolated (SPI) conjugate were prepared by solution method and characterized by FT-IR, UV Scan, SEM and Tg. The properties of the conjugate film were tested. The results indicated that there is strong interaction between CMKGM and SPI when the conditions are as follow: m(carboxyl methyl glucomannan): m(SPI)=1.5:1, pH10, 6ml phosphorus oxychloride/100g dry powder, at 40℃ and 3 hours reaction. Tensile strength, moisture resistance and gas barrier of the blend film are improved markedly. The tensile strength increases 117.6% compared to CMKGM. The moisture absorption decreases 19.02% compared to CMKGM. The humidity-penetrate coefficient decreases 40.97% to C M K G M . Related Articles | Metrics Select Extraction, Purification and Preliminary Analysis of Eleagnus angustifolius L. Polysaccharide-2 WANG Qing-Ning, 吕Xing-Lian , PENG Yun-Shuo, WU Ji-Ling FOOD SCIENCE    2007, 28 (1): 43-46.   Abstract （920）   HTML （0）    PDF（pc） （106KB）（341）       Knowledge map    Save The crude Eleagnus angustifolius L.polysaccharide was obtained by a series of steps of degreasing, hot water extraction, alcohol precipitation, trichloroacetic acid treatment and further purified four times Sevag deproteinization and decoloring. EAP-1, EAP-2 and EAP-3 were gained by DEAE-cellulose and dialysis method. Qualitative chemical reaction and UV analysis indicated that EAP-2 is an acid polysaccharide with 2.3% D-galacturonic acid and without any protein, nuclear acid and starch. The units of the neutral monosaccharide are identified by HPLC as rhanmose, xylose, arabinose, fructose, mannose, glucose and galactose. The polysaccharide structure of EAP-2 is identified by IR. Related Articles | Metrics Select Study on Preparation and Properties of Acetylated Acid Hydrolysis Modified Starch TANG Hong-Bo, MA Bing-Jie FOOD SCIENCE    2007, 28 (1): 47-50.   Abstract （1052）   HTML （0）    PDF（pc） （45KB）（277）       Knowledge map    Save The preparation and properties of acetylated acid hydrolysis modified starch by using corn starch as raw materials, hydrochloric acid as acid hydrolysis reagent, acetic anhydride as acetylation reagent and sodium hydroxide as catalyst, were introduced in this paper. The effect of some factors such as acid hydrolysis time, acid hydrolysis temperature, concentration of hydrochloric acid and pH on fluidity and substitution degree of modified starch was discussed. The results showed that the increase of acid hydrolysis temperature, time and concentration of hydrochloric acid speeds the starch hydrolysis. The viscosity of acid modified starch was determined by fluidity method. The substitution degree of compound modified starch was determined by acid and alkali titration method. Related Articles | Metrics Select Study on WHC and Ultrastructure of Heat-induced Gelation of CB Salt-soluble Protein KANG Chun-Yu, ZHAO Chun-Qing FOOD SCIENCE    2007, 28 (1): 50-53.   Abstract （1160）   HTML （0）    PDF（pc） （84KB）（323）       Knowledge map    Save The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34). Thus the heat induced gels of the salt soluble proteins were prepared and the water- holding capacity and the ultrastructure of the gels were investigated. The results showed that the optimal conditions are: NaCl 0.6mol/L, MgCl2 0.1mol/L, pH 7.0 and WHC 96.92%. The analysis of electric scanmicroscopy showed that gels with different WHC ultrastructures showing homogeneity, smoothness and fineness in the gel reach 96.92% WHC better than those in the gel of 52.19% WHC. The optimum levels of polyphosphates are DSPP 0.04g, STPP 0.05g, HMP 0.03g respectively. Related Articles | Metrics Select Study on Degradation of Carboxymethy Chitosan and Their Antioxidant Activity SUN Tao, ZHOU Dong-Xiang, ZHU Ying-Na, MAO Fang FOOD SCIENCE    2007, 28 (1): 54-57.   Abstract （1220）   HTML （10）    PDF（pc） （64KB）（616）       Knowledge map    Save Carboxymethy chitosan was oxidatively degraded with H2O2. The effects of reaction time and concentration of H2O2 on the degradation were studied. Viscosity determination and modified Schales’ procedure were applied to assay the molecular weights of degraded carboxymethyl chitosan. Antioxidant activity of degraded carboxymethy chitosan was evaluated as hy- droxyl radical scavenger by flow injection chemoluminescence technology. The results showed that the molecular weights of degraded products would be a relative constant value with the increase of H2O2 concentration. Carboxymethyl chitosan with molecular weight of about 1100 would be obtained when the H2O2 concentration is higher than 1.3mol/L and reaction time is longer than 16h. All degraded carboxymethyl chitosans show certain hydroxyl radical scavenging activity, but the antioxidant activity is stronger at lower molecular weight. Related Articles | Metrics Select Rheological Properties of Sweet Potato Starch Paste TAN Hong-Zhuo, GU Wen-Ying, LIU Dun-Hua, LU Jian-An FOOD SCIENCE    2007, 28 (1): 58-63.   Abstract （1220）   HTML （1）    PDF（pc） （130KB）（627）       Knowledge map    Save The rheological behaviours of sweet potato starch paste at various concentrations (2%, 5%, 8%, 10% and 20%) and at various temperatures (20℃, 40℃, 60℃ and 80℃) were assayed respectively. The results showed that sweet potato starch paste is a typic non-Newtonian, shear-thinning and thixotropic fluid, whereas the higher the temperature or the lower the concentration, the smaller the hysteresis loopis. The rheological behaviours of sweet potato starch paste are explained better by Cross equation than Power Law equation. Variations of viscosity of Sweet potato starch paste temperature ramp from 20℃ to 90℃ at shear rate of 10s-1 and 100s-1 were also investigated respectively. The results showed that sweet potato starch paste is tempersture-sensitive and suitable for Arrhenius equation. Sweet potato starch paste with low concentration (e.g. 2%), however, exhibits an unique behaviour that the Downlink was above the Uplink, described using Herschel-Bulkley equation. The results exhibits an unique behaviour that the Downlink is above the Uplink, using Herschel-Bulkley equation. The results by dynamic rheological measurement showed that the storage modulus (G’), loss modulus (G") and loss factor(tanδ) of sweet potato starch paste increase sharply from initial gelatinization temperature(ToG’) to maximal gelatinization temperature(TG’max) and decrease sharply over TG’max, that the storage modulus (G’) and loss modulus (G") of sweet potato starch paste increase during cooling, while loss factor(tanδ) decreases during 100～50℃ and increased during 50～20℃. Related Articles | Metrics Select Study on Adsorption Kinetics of the Chelate Compound of Chitosan with Ferric Ions XU Hui, SUN Lan-Ping, ZHANG Sheng-Yi, ZHAO Da-Qing FOOD SCIENCE    2007, 28 (1): 63-67.   Abstract （955）   HTML （0）    PDF（pc） （112KB）（401）       Knowledge map    Save In this paper the structure of the chitosan-ferric(CTS-Fe3+）complex prepared by non-homogeneous adsorption was confirmed by IR and UVspectra, and the isothermal adsorption kinetics of CTS for ferric ions has also been investigated. The experiments indicated that the chelate reaction occurrs between -NH2, -OH, -NHCOCH3 of CTS and ferric ions, the adsorption is satisfied with the Langmuir-single-molecule-layer adsorption mechanism, and the apparent adsorption activation energy is 3.6476kJ/mol. Related Articles | Metrics Select Dual Characters of Beer——Yielding and Scavenging Free Radicals LI Qi, YAN Min, DONG Jian-Jun, DAN Lian-Ju, GU Guo-Xian FOOD SCIENCE    2007, 28 (1): 67-70.   Abstract （945）   HTML （1）    PDF（pc） （112KB）（467）       Knowledge map    Save The processes of yielding free radicals (FR) by incubated beer and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by fresh beer are studied by electron spin resonance spectroscopy with spin-trapping technology, which implies that beer has the dual character of yielding and scavenging FR. The technical phases adapting to forming FR or arising chain reactions during brewing and storage and the substances and sources of scavenging FR as well are discussed. Related Articles | Metrics Select Research on Chemical Compositions of Shaneng Goat Colostrum YANG Xiao-Yu, DING Hui-Huang, YANG Hua, CHEN Jin-Ping, ZHANG Fu-Xin FOOD SCIENCE    2007, 28 (1): 70-73.   Abstract （1092）   HTML （0）    PDF（pc） （93KB）（305）       Knowledge map    Save The chemical compositions of Shaneng goat colostrum were analysed. The results showed that: the contents of total solids, ash, protein and fat decrease with the prolong of lactation in Shaneng goat colostrum. The average contents of gross compositions are: 21.32% total solids, 1.57% ash,10.24% protein, 6.61% fat(12h)and 1.93% lactose in colostrum at 3h post parturition. The contents of total solids, ash, protein and fat are the highest but the content of lactose is the lowest at 3h post parturition. The content of lactose increases with the prolong of lactation. Related Articles | Metrics Select Study on Germination and Inactivation of B.subtilis Spores in Fresh Milk by Oscillatory and Pulsed Ultra High Pressure DE Li-Ge-尔Sang, WANG Ying-Li, A La-Da-Ri-Tu, MA Li-Na FOOD SCIENCE    2007, 28 (1): 73-76.   Abstract （964）   HTML （0）    PDF（pc） （61KB）（281）       Knowledge map    Save A method of germinating and sterilizing B.Subtilis spores with minimal heating was studied by the combined effect of oscillatory and pulsed UHP, pressurization times, and with certain operations cycles. The condition above room temperature was benefit to UHP sterilization. At 40℃, seven pressurization cycles with the first pressure at 200MPa for 5min, followed by an ambient pressure pause for 1min, then another 700MPa pressurization for 5min, decreases the spores count from 107 to 102～ 103cells/ml. Related Articles | Metrics Select Study on Function of Rapeseed Protein Isolate and Polypeptide YANG Guo-Yan, CHEN Dong-Liang, LIU Li, WU Guan-Peng, WANG A-Jing FOOD SCIENCE    2007, 28 (1): 76-78.   Abstract （1054）   HTML （1）    PDF（pc） （30KB）（309）       Knowledge map    Save The solubility of rapeseed protein polypeptide is higher than that of rapeseed protein isolate, but both are hot stable. The foamability and foam stability of rapeseed protein polypeptide are better than those of rapeseed protein isolate. Related Articles | Metrics Select Hydrolysis of Sucrose Solution Catalysed by Strong Acid Cation Resin and Effect of Ultrasonic on the Process PAN Yi, LIN Qing-Sheng, CHEN Jian FOOD SCIENCE    2007, 28 (1): 79-81.   Abstract （822）   HTML （1）    PDF（pc） （44KB）（266）       Knowledge map    Save Using the strong acid cation resin to catalyse the hydrolysis of sucrose solution in the stirring reactor, this paper analyzed the effects of the solution concentration on the reaction constant as well as its deviation from the first-order reaction. The primary study has shown that the ultrasonic does not enhance the hydrolysis velocity of the sucrose solution under higher concentrationc ondition. Related Articles | Metrics Select Study on Relationship between Brined Ham Processing Factors and Content of N-nitrosamine MA Li-Zhen, YANG Hua, YAN Xu, 南Qing-Xian FOOD SCIENCE    2007, 28 (1): 82-85.   Abstract （962）   HTML （2）    PDF（pc） （44KB）（323）       Knowledge map    Save The nitrates and nitrites are two common food additives in meat processing. They have some useful functions as improving color and flavor, deferring oxidation and acidification of fat and disinfecting Clostridium botulinum, to prolong the shelf life of meat products. But people had found in early 70’s last century, the carcinogenic material--nitrosamine by reacting with amino acid. Furthermore, the nitrate could produce nitrosamine when it comes into stomach. This article fully concentrated on the minimum nitrosamine formation with residual sodium nitrite content changes in the salted ham processing with respect to salting time, cooking time, cooking temperature and adding quantity of additives such as sodium nitrite sodium sodium ascorbate. The optimum results are: 24h salting time, 0.12g/kg sodium nitrite, 0.64g/kg sodium ascorbate, 1h cooking time and 85℃ cooking temperature (for 250g meat size per piece) to keep the product in good color with low level of nitrosamine compound produced. Related Articles | Metrics Select Study on Flavonoids Extraction and Function of Scavenging Hydroxy Free Radical from Lespeda.dunnii. CHEN Nai-Dong, ZHOU Shou-Biao, WANG Chun-Jing, WANG Gui-Jun, LUO Qi, HU Jin-Rong FOOD SCIENCE    2007, 28 (1): 86-91.   Abstract （1146）   HTML （0）    PDF（pc） （79KB）（361）       Knowledge map    Save The leaves of Lespeda.dunnii were dealt with different extraction reagents. The flavonoids extracted were proved to exsist in Lespeda.dunnii. by the characteristic coloration reactions of the flavaonoids in comparison to UV and visible spectrum shown between the extracted substance and rutin.The technological conditions were approached by single factor and orthogonal test for the extraction of the flavonoids from Lespeda.dunnii.The results showed that the optimum technological conditions are: temperature at 75℃, the extraction reagent of 75% ethanol, material to extraction reagent 1:30 and the extraction time 3.5h. The flavonoids ratio yield of extraction reaches 89.46%. In addition, The anti-oxidant capacity of the flavonoids from Lespeda.dunnii. was preliminarily studied, as well. Reference | Related Articles | Metrics Select Study on Anti-browning of Dry Chinese Chestnut Kernel without Sulfite Reagents QI Jing-Hua, CHEN Fang, YU Tong-Quan, JIA Xiao-Li FOOD SCIENCE    2007, 28 (1): 91-94.   Abstract （1056）   HTML （0）    PDF（pc） （174KB）（351）       Knowledge map    Save Dry chestnut kernel with good color takes an especially important position in the chestnut processing, so color- protecting technique plays an important role in the processing. Through response surface analysis experiment, combining sensory evaluation for the chestnut kernel by different concentration reagents, the results showed that dipping in the mixed liquid of 0. 54% VC, 0.86% citric acid and 1.013% sodium chloride for 30 minutes are the optimum conditions. Reference | Related Articles | Metrics Select Effects of Magnetic Treatment on Biomass and EPS of Spirulina ZHENG Bi-Sheng, GUO Si-Yuan, YOU Shan FOOD SCIENCE    2007, 28 (1): 94-98.   Abstract （1112）   HTML （1）    PDF（pc） （205KB）（314）       Knowledge map    Save The effects of magnetic treatment on the biomass and excreting of exo-polysaccharides(EPS) of Spirulina were studied systematically. It proved that a lower magnetic intensity(≤40kA/m) is good for improving the biomass of Spirulina but the growth rate restrained as magnetic intensity higher than 40kA/m. 24kA/m is the optimum condition for improving the growth rate and the maximum-cell-concentration. The higher the magnetic intensity, the stronger the restraint is when the magnetic intensity is higher than 80kA/m. The growth stops almost when the magnetic intensity is higher than 400kA/m. Although the growth of Spirulina is restrained at the higher intensity magnetic treatment, it could stimulate the excretion of EPS obviously. It was also found that the optimum magnetic effect takes place in logarithmic growth phase. Reference | Related Articles | Metrics Select Study on Distilled Dietary Fiber Technology from Banana Peel CHEN Jun, SONG Wei-Chun, XU Yun-Sheng FOOD SCIENCE    2007, 28 (1): 99-101.   Abstract （1215）   HTML （0）    PDF（pc） （35KB）（632）       Knowledge map    Save Dietary fiber was distilled from banana peel by both alkali-method and enzyme-method. The two methods were analyzed and compared. The technology conditions of enzyme-method was assayed and the optimum conditions were found as well. Related Articles | Metrics Select Study on Double-coated Microencapsulation of Procyanidins WANG Zhong-He, ZHU Jun-Chen, CHEN Hui-Yin FOOD SCIENCE    2007, 28 (1): 102-106.   Abstract （1171）   HTML （0）    PDF（pc） （176KB）（316）       Knowledge map    Save This paper studied the procyanidins double-coated microencapsulating technology by double emulsion-spray drying, using soybean protein isolated, malt dextrin, sunflower seed oil, emulsifier et al. as wall material. The optimum proportion of wall material was determined by using three-factor single shape barycenter method. The results showed that the optimum spray-drying parameters are as follows: the homogenizing pressure 40MPa, the inlet air temperature 195～200℃ and the feeding speed 45ml/min. The bilayered microencapsulation shows good structure and stability. Reference | Related Articles | Metrics Select Study on Supercritical CO2 Extraction Process of Nagringenin from Peach Leaf CHEN Xue-Feng, LIU Di, LI Xin FOOD SCIENCE    2007, 28 (1): 106-109.   Abstract （1087）   HTML （0）    PDF（pc） （97KB）（335）       Knowledge map    Save The effects of extraction temperature, extraction pressure, extraction time and the dosage of modifier on the extraction of nagringenin from peach leaf by supercritical CO2extraction technology have been studied in this article. By the experiment, the optimization conditions have been confirmed as: extraction temperature 60℃, extraction pressure 30MPa, extraction time 6h and the ratio of peach leaf mass and ethanol mass 1:2.0 (the modifier is 95% ethanol). Reference | Related Articles | Metrics Select Preparation of Octenyl Succinic Acid Modified Starch LIU Zhi-Qiang, PING Li-Feng, LI Yin, ZHENG Yu-Guo, GAO Jia-An FOOD SCIENCE    2007, 28 (1): 110-114.   Abstract （855）   HTML （0）    PDF（pc） （56KB）（281）       Knowledge map    Save null Reference | Related Articles | Metrics Select Study on Synthesis Technology and Properties of Corn Stearate Starch ZHANG Yan-Ping, SHI Qiao-Ling FOOD SCIENCE    2007, 28 (1): 115-117.   Abstract （970）   HTML （0）    PDF（pc） （49KB）（349）       Knowledge map    Save Stearate starch was prepared from corn starch by esterification with stearic acid with microwave irradiation and the properties of stearate starch were also investigated. The results showed that compared to the native strarch, the viscosity of the paste of stearate starch is very low, the transparency very higher and the contra- retrogradation better, while the emulsifying stabilityi ncreases. Reference | Related Articles | Metrics Select Research on Extraction and Stability of Eggplant Purple Pigment WANG Chuan FOOD SCIENCE    2007, 28 (1): 118-120.   Abstract （1136）   HTML （0）    PDF（pc） （30KB）（353）       Knowledge map    Save This article reports the extraction processing and stability of the natural purple pigment from eggplant.Eggplant purple pigment can be extracted by absolute ethyl alcohol. The eggplant purple pigment darkens as the temperature rises. The alkalescence and ammonium oxalate can delay its degeneration and enhance the stability. Reference | Related Articles | Metrics Select Application of Pectinase on Treatment of Cerasus Humilis Juice XUE Jie, JIA Shi-Ru, WANG Yi-Jing FOOD SCIENCE    2007, 28 (1): 120-122.   Abstract （1136）   HTML （0）    PDF（pc） （31KB）（482）       Knowledge map    Save The effects of pectinase in Cerasus Humilis juice processing were studied in this paper. The results showed that the optimum conditions of adding pectinase were: 20/L, treated at 30℃ for 24h. At these conditions, the clarity of juice is better, and the pectin is decomposed completely. When the same dosage was applied to Cerasus Humilis jam, the yield of juice increases 12%, and the content of pectin decreases 76.7%. Related Articles | Metrics Select Study on Extraction Technology for β-carotin from Sweet Potatoes QIN Hong-Wei, YANG Hong-Hua, SHI Chun-Yu, WANG Ming-Lin FOOD SCIENCE    2007, 28 (1): 123-126.   Abstract （1189）   HTML （0）    PDF（pc） （93KB）（240）       Knowledge map    Save The extraction technics of β-carotin with ultrasonic auxiliary in sweet potatoes were studied in this paper. The results showed that the procedures are optimal to extract β-carotin with ultrasonic auxiliary: at room temperature, using acetone- petroleum ether(3:7) as solvents, and then extracted 25min for 3 times with the proportion of material and solvent(1:4). The extraction method of β-carotin with ultrasonic auxiliary is superior to that of general saturation. The process with ultrasonic auxiliary costs less solvent and time. It proves to be a feasible way to extractβ-carotin. Related Articles | Metrics Select Extracting Chlorogenic Acid from Sweet Potato Leaves and Stems and Determinating Its Content XIANG Chang-Guo, LI Wen-Fang, NIE Qin, LIU Qing-Bo, XIA Qin FOOD SCIENCE    2007, 28 (1): 126-130.   Abstract （1213）   HTML （0）    PDF（pc） （64KB）（711）       Knowledge map    Save This paper reported the extraction and the determination of chlorogenic acid in sweet potato leaves and stems by UV-spectrophotometry. The results showed the follows optimum extraction process: pH4, menstruum 50% ethanol or methanol and extracting time 1.0～1.5h. The contents of chlorogenic acid in the leaves and stems of sweet potato are highest in September and are respectively 4.49% and 1.26%. The contents in the tender stems are highest in July as 0.93%. It provides a theoretical basis for the utilization of sweet potato leaves and stems.   Related Articles | Metrics Select Study on Microbial Contamination Conditions of Low Mositure Capsicum Powder and Control Technology ZHANG Chun-Yan, CAI Jing-Ping, PAN Feng FOOD SCIENCE    2007, 28 (1): 131-134.   Abstract （957）   HTML （0）    PDF（pc） （65KB）（286）       Knowledge map    Save The microbial contamination conditions of 48 kinds of low mositure capsicum powder were investigated. The results showed that the bacteria counts are 2.2×104～2.8×106CFU/g, average bacteria counts are 4.8×105CFU/g.The majority of the bacteria flora of capsicum powder are Bacillus and Coccus. The microbial contamination conditions of the whole capsicum powder process were also investigated. The results showed that baking could reduce the bacteria numbers of the capsicum surface, but its effect is very limited. Bacillus counts could affect the baking sterilization. Ozone treatments were used in reducing the bacteria counts of the spice. The results showed that sterilization rate is 5.0% for ozone treatments 1h for 1mm thickness of capsicum powder and ozone could decrease the bacteria counts of the capsicum after 5 days treatment from 1.5×106CFU/ g to 6.8×103CFU/g, and the bacteria counts of the capsicum powder could be reduced to 1.2×102CFU/g after further baking. In this study the ozone sterilization is very efficacious in reducing the bacteria counts for different capsicum powder microbial contaminationc onditions. Related Articles | Metrics Select Processing Technic on Health Drinks Bifidobacteria Fermented Corn LI Feng-Lin, LIANG Yong-Hai, ZHANG Li-Li, LIU Bo FOOD SCIENCE    2007, 28 (1): 135-138.   Abstract （1071）   HTML （1）    PDF（pc） （43KB）（263）       Knowledge map    Save In the article, cornstarch is used as raw material. After being liquefied and saccharified. They are mixed and inoculated by Bifidobacteria. And then the initial fermenter are again fermented by S.thermophilus and L.bulgaricus so products of high quality can be obtained. Various ways of experiments are tried, such as orthogonal test, to determine the optimum formulation and craft conditions. Ways of guarantee period experiments are tried to determine the optimum guarantee period. Related Articles | Metrics Select Enzyme Extraction of Dietary Fiber from Jujube Residue and Application Study YAO Wen-Hua, HU Yu-Hong, QIU Cheng-Jun, YIN Zhuo-Rong FOOD SCIENCE    2007, 28 (1): 139-142.   Abstract （1185）   HTML （0）    PDF（pc） （131KB）（342）       Knowledge map    Save  The optimal process conditions of dietary fiber extraction from jujube (Ziziphus jujube MILL) fruit residue were studied with enzymatic method. This research utilized cellulase with substrate concentration 0.7%, temperature 35℃, and time 12 minutes. The yield of soluble dietary fiber increased 28%, the water-binding capacity of insoluble dietary fiber was 886%, and the dilatability was 18.7ml/g. Adding 7% jujube dietary fiber, the character of dough was improved in a certain sense. The quality of this kind of biscuit is fine and it is beneficial to health. Related Articles | Metrics Select Study on Ultrasonic-assisted Extraction and Antioxidant Activity of Se-enriched Green Tea Functional Components WANG Fei-Fei, YU Fang, XIN Zhi-Hong, HU Qiu-Hui FOOD SCIENCE    2007, 28 (1): 142-147.   Abstract （1105）   HTML （0）    PDF（pc） （54KB）（346）       Knowledge map    Save The ultrasonic was used to extract Se-enriched green tea functional components. The extraction pararmeters were optimized by L9(34) orthogonal design. And the composition of Se-enriched tea functional components was researched. The antioxidant activity of Se-enriched green tea functional components was assessed by FTC method and DPPH method. The optimized parameters were as follow: 50% (W/V) ethanol as solvent, ultrasonic power of 250W, ratio of solid/liquid of 1:15, extracting for 2 times at 50℃ for 1.5 hours each time. The yield was 43.76%. The antioxidant activity of the extracts under the optimized condition, which contained Selenium 4.35±0.11μg/g, tea polyphenol (55.84±2.31)%, polysaccharide (13.37± 3.02)%, protein (25.75±4.05)%, theine (5.99±0.01)%, was stronger than the extracts under other technology parameters and positivec ontrolα -tocopherol. Related Articles | Metrics Select Study on Lactococcus Entrapped in Alginate to Process Mung Bean Starch WANG Long-Fei, SHEN Qun FOOD SCIENCE    2007, 28 (1): 147-150.   Abstract （1118）   HTML （4）    PDF（pc） （78KB）（349）       Knowledge map    Save The Lactococcus were entrapped in the Ca-alginate gel to be used to process mung bean starch. As a result, when the concentration of alginate is 4% (W/V), and the originally population of cells is 108(CFU/ml), the yield of starch could be up to maximum. The life of Ca-alginate gels is 10 days. Not only the Lactococcus but also the second metabolism production of the entrapped cells in alginate play an important role in sedimentation mung bean starch. Related Articles | Metrics Select Isolation, Purification and Characterization of Water-soluble Polysaccharides from Ampelopsis grossedentata LUO Zu-You, CHENG Chao, LI Wei, WU Mou-Cheng FOOD SCIENCE    2007, 28 (1): 151-154.   Abstract （1058）   HTML （0）    PDF（pc） （100KB）（280）       Knowledge map    Save Polysaccharide from Ampelopsis grossedentata (AGP) was obtained after being extracted with hot water, precipitated with alcohol and removed free protein with Sevag method. AGP was isolated and purified by DEAE-Sephadex A-25 and Sephadex G-200 column chromatography, two pure polysaccharides (AGP-3 and AGP-4) were gained. The results of HPLC and Sephadex G-200 column chromatography illustrated that both AGP-3 and AGP-4 were protein-bond polysaccharids with comparatively homogenous molecular weights. Also, the two polysaccharids were colored by coomassie brilliant blue G-250 and carbazole reaction. Related Articles | Metrics Select Research on Enzyme Activity Assay of Lactobacillus acidophilus Linoleate Isomerase CAO Jian, WANG Yue-Nan, WANG Hong-Jun, WANG Yu-Jun, YU Hai-Dong FOOD SCIENCE    2007, 28 (1): 155-158.   Abstract （924）   HTML （0）    PDF（pc） （39KB）（354）       Knowledge map    Save Linoleate isomerase can catalyze the chemical reaction from linoleic acid to conjugated linoleic acid, while the latter shows many physiological activities. However, linoleate isomerase activity assay differs from literature to literature. Enzyme activity assay of linoleate isomerase of Lactobacillus acidophilus was studied in this paper, so as to provide some reference to study the enzyme activity during the process of enzyme purification. Optimum reaction conditions for linoleate isomerase activity were determined by single-factor test and orthogonal test, as follows: crude enzyme 0.10ml, linoleic acid 0.70ml, Tween-80 2.00ml, reaction temperature 37℃, and reaction time 3h. Related Articles | Metrics Select Extraction and Separation of Glycoproteins from the Mycelia of Paecilomyces cicadae with Analysis Test TAN Ai-Juan, LIANG Zong-Qi, LIU Ai-Ying FOOD SCIENCE    2007, 28 (1): 159-160.   Abstract （1228）   HTML （0）    PDF（pc） （43KB）（309）       Knowledge map    Save By means of degreasing, water-extracting, acetone-precipitating and dialyzing in distilled water, the total carbohydrate in the mycelial powder of Paecilomyces cicadae is tested as 34.79% by Phenol-Sulphuric Measure method and the protein content is 63.45% by Lowry. The glycoprotein possesses two absorbing peaks (PS1 and PS2) under ultraviolet spectrum as separated by Sephadex G-25. The protein content is 77.1% in PS1 and 53.02% in PS2, while the total carbohydrate is 21.11% in PS1 and 44.98% in PS2, respectively. Related Articles | Metrics Select Breeding of CGTase Processing Strain with N+ Ion Implantation WANG Yan-Ping, CHEN Lin-Hai, LI Zong-Wei, QIN Guang-Yong, LI Zong-Yi, TAN Zhong-Fang, DUAN Yu-Hang, HUO Yu-Ping FOOD SCIENCE    2007, 28 (1): 161-164.   Abstract （1003）   HTML （0）    PDF（pc） （62KB）（255）       Knowledge map    Save  With N+ ion implantation, a high-yield cyclodextrin glucanotransferase processing strain Bacillus sp.HA-1 was selected, with CGTase activity level 1.6 times of that of original strain. Its CGTase activity reached 6800IU/ml when cultivated for 24 hours in 5m3 fermentor. Using the CGTase to transform 25% tapioca starch intoβ-CD, the convertion rate in 12 hours is 85%. The CGTase activitise of F2～F20 are ranged from 98.11% to 102.66% as compared with F1, which proves that the genetic quality of B. sp. HA-1 strain is stable. Related Articles | Metrics Select Preparation Study on Specific Egg Yolk Antibody against Endotoxin of Escherichia coli O157:H7 SONG Hong-Xin, LIU Xiao-Yang, CHENG Jun, LI Shu-Feng FOOD SCIENCE    2007, 28 (1): 164-167.   Abstract （1109）   HTML （0）    PDF（pc） （56KB）（360）       Knowledge map    Save Objective: To produce specific chicken egg yolk immunoglobulin against lipopolysaccharide(LPS), used for preventing and detecting E.coli O157:H7 in comparison with the immunity of LPS and O-specific polysaccharide (O-SP). Methods: Hens, 25-week old, were immunized with E.coli O157:H7, LPS, O-SP respectively after being emulsified with incomplete Freuds’ adjuvant. By a simple method of water dilute of protein IgY to separate the antibody from egg yolk, purified by ion-exchange chromatograph, the IgY detected by SDS-PAGE and indirect-ELISA, and its immunologic competence was determined by double immunodiffusion. Results and Conclusion:The IgY titers of E.coli O157:H7 are obtained with 600μg/ml LPS, 1200μg/ml LPS and 2000μg/ml LPS, as O-SP respectively 1:32000, 1:28000, 1:32000, 1:12000 and 1:40000. It is purified by ion exchanging with 0.185mol/L THS washing. The immunity of lipopolysaccharide and O-SP is strong. The IgY anti-OSP produced by immunizing hens shows high titer, high purification and well specificity by chicken egg yolk immunoglobulin. The results provide scientific basis for preventing and infection curing by O157:H7 and further ways exploring of detecting O157:H7 with specific anti-LPS IgY produced from hens. Related Articles | Metrics Select Screeningα-Glucosidase Inhibitors from Coruns officinalis(I) MA Qing-Yi, CHEN Li-Hua, YANG Hai-Yan, WANG Qing-Ling FOOD SCIENCE    2007, 28 (1): 167-170.   Abstract （1011）   HTML （0）    PDF（pc） （48KB）（272）       Knowledge map    Save In this experiment the crude eq-extracts and the components of polysaccharides, tannins, saponins and organic acids were obtained from Cornus officinalis by extraction, isolation and partial purification with yields respectively 9.60%, 2.00%, 2.40%, 0.75%, 4.10%. The results of enzymatic kinetics assays showed that all of the components have inhibitory activities against α-glucosidase except organic acids. Saponins and tannins showed better inhibition effect than double concentration of Glucobay. The experiment confirmed that Cornus officinalis is a good source of α-glucosidase inhibitors and Cornus officinaliss saponins and tannins may become promising candidates for blood sugar reducing function factors. Related Articles | Metrics Select Study on Double-antibody Sandwich ELISA for Detecting E.coli O157 in Food GE Cui-Cui, ZHONG Qing-Ping, ZHANG Wang, 欧Yang-Xin FOOD SCIENCE    2007, 28 (1): 171-175.   Abstract （1346）   HTML （1）    PDF（pc） （102KB）（741）       Knowledge map    Save In this paper, anti-E.coli O157:H7 IgY was purified, and the titer of 10mg/ml purified IgY was 1:320. The anti- E.coli O157:H7 IgG was available by injection New Zealand rabbit with E.coli O157:H7 antigen, and the titer was 1:25600.Together with the IgY and IgG specific to E. coli O157, a double-antibody sandwich-ELISA was developed with IgG diluted 3200 fold as the capture antibody, and IgY as the detection antibody. Besides, the results of cross-experimentation of sandwich-ELISA described: ① IgG coating in 37℃ for 2h, ② reaction of IgG with antigen in 37℃ for 2h, and ③ concentration of IgY as 0.25mg/ml, and reaction of IgY with antigen in 37℃ for 1h. The detection limit of this method is 105CFU/ml, and has no cross reactions with other bacteria. With enrichment procedure in 41℃ and 200 r/min, E. coli O157:H7 recovers well from inoculated food samples. The results showed that the samples are detected after being cultured 12h at 0.1～1CFU/g(ml) and 8h at 1～ 10CFU/g(ml) respectively. Related Articles | Metrics page Page 1 of 38 Total 1506 records First page Prev page Next page Last page