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FOOD SCIENCE 2008 Vol.29 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Effects of Inactivating Enzyme and Defatting Processings on Physico-chemical and Nutritional Properties of Wheat Germ Protein Isolates ZHU Ke-Xue, ZHOU Hui-Ming, ZHU Zhen FOOD SCIENCE    2008, 29 (1): 31-35.   Abstract （1107）   HTML （1）    PDF（pc） （175KB）（400）       Knowledge map    Save Preparation of protein isolates was one of main methods for deep development and ultilization of wheat germ, while inactivating enzymes and defatting pretreatment commonly adopt firstly. Therefore effects of these processings on physico-chemical and nutritional properties of wheat germ protein isolates were studied in this paper. The results of experiments showed that inactivating enzyme processing made the yield and purity of wheat germ protein isolates decrease, while defatting process-ing made them increase. Furthermore, inactivating enzymes and defatting pretreatment both could improve the in vitro digestibilities and PER values of wheat germ protein isolates. In addition, inactivating enzymes processing could also evidently enhance the BV values of wheat germ protein isolates. Related Articles | Metrics Select Preliminary Study of Cinnamaldehyde Inhibition on Aspergillus flavous DAI Xiang-Rong, JIANG Li-Ke, LUO Man FOOD SCIENCE    2008, 29 (1): 36-40.   Abstract （1212）   HTML （0）    PDF（pc） （443KB）（413）       Knowledge map    Save Cinnamon oil is a new natural antifungal essential oil, and its effective compound is cinnamaldehyde. In this study, cinnamaldehyde was used to inhibit A. flavous and to determine the values of UV spectrophotometry and malondialdehyde by different inhibition means. The results preliminary revealed the biochemistry mechanism of cinnamaldehyde inhibition on A. flavous so as to provide the scientific basis for its application on antifungal and antiseptic effects on food. The values of OD260nm, OD280nm and malondialdehyde of A. flavous spore extracting solutions were found increasing in different cinnamaldehyde concentrations and inhibition ways. This indicated that cinnamaldehyde can enter the A. flavous cell by damaging its cell membrane, so as to change its biomacromolecules spatial structures, destroye its ordered metabolism and inhibit the A. flavous growth. Related Articles | Metrics Select Study on Changes of Composition and Immunoglobulin Constituents of Goat Colostrum FOOD SCIENCE    2008, 29 (1): 41-44.   Abstract （1559）   HTML （2）    PDF（pc） （168KB）（612）       Knowledge map    Save The benefits of animal colostrum to its neonates have been widely documented and more attention has been paid to its benefit to human health. In this study, the changes of composition and Immunoglobulin (Ig) content in milk of Alpine goats 1 week after parturition were investigated. The results showed that the content of protein, total solids and Ig in goat milk decreased sharply 48 h after parturition; The content of fat in first three milk increased and then decreased slowly; The content of lactose fluctuated between 4% and 5%; The content of protein in first three milk of primiparous goats was 16.5%, 10.7% and 6.8%, respectively, higher than those in first three milk of multiparous goats (7.0%, 4.8% and 4.1%); The content of IgG in first two milk of primiparous goats was 59.9 mg/ml and 34.7 mg/ml, and IgM was 6.14 mg/ml and 2.37 mg/ml, respectively, higher than those in first two milk of multiparous goats (IgG was 18.1 mg/ml and 13.9 mg/ml and IgM was 1.95 mg/ml and 0.98 mg/ml, respectively); No significant difference of IgA content in milk of primiparous and multiparous goats was found. Related Articles | Metrics Select Effects of Chitosans Physico-chemical Properties on Binding Capacities of Lipid and Bile Salts in vitro LIU Jing-Na, XIA Wen-Shui, ZHANG Jia-Li FOOD SCIENCE    2008, 29 (1): 45-49.   Abstract （1709）   HTML （1）    PDF（pc） （174KB）（506）       Knowledge map    Save The physico-chemical properties of chitosans have the correlationship with their functional properties. It has proved that chitosan has the potent hypocholesterolemic activity in vivo. In this paper, the effects of degree of deacetylation (DD) and viscosity-average molecular weight (Mv) of chitosan samples on their fat-binding, cholesterol-binding and bile salts-binding capacities were studied in vitro. Nine chitosan samples with different DD and Mv were prepared by chemical methods. The binding capacities of fat, cholesterol and bile salts were determined in the conditions simulating human gastrointestinal tract. The optimal additions of samples for binding assays are 120 mg fat-binding assay and 40 mg bile salts-binding, respectively. The fat-binding capacity ranges from 11～37.4 g fat/g chitosan higher than that of cellulose significantly and it increases with the increase of DD and Mv. The cholesterol-binding capacity does not show the regularity variation with the changes of the DD and Mv, but is affected by the diameter of the granule. The bile salts-binding capacity is 1.75～7.75 mg/g chitosan. The viscosity-average molecular weight affects the binding capacity greatly. Chitosan sample with highest molecular weight shows the best bile salts-binding capacity. The degree of deacetylation seems to have no effect on the bile salts-binding capacity. These results indicated that the physicochemical properties of chitosan affect its binding capacities and hypocholesterolemic and hypolipidemic activities. Related Articles | Metrics Select Study on Formation of Theaflavins with Acidic Oxidation ZHANG Jian-Yong, JIANG He-Yuan, JIANG Yong-Wen- FOOD SCIENCE    2008, 29 (1): 50-54.   Abstract （1225）   HTML （1）    PDF（pc） （322KB）（442）       Knowledge map    Save FeCl3, Fe2(SO4)3 and Fe(NO3)3 were chosen as acidic oxidants. The oxidation of tea polyphenols together with acidic oxidant was studied. Results showed that tea polyphenols can be oxidized and theaflavins (TFs) are formed under the catalysis of FeCl3, Fe2(SO4)3 or Fe(NO3)3 with the highest content of theaflavins produced at 40 mg/ml of acidic oxidant. The oxidative mechanism of tea polyphenols by acidic oxidant was also discussed. Related Articles | Metrics Select Study on Callus Co-culture of Panax ginseng and Daucus carota YANG Jing, Zhang-Mei-Ping, Wang-Yi FOOD SCIENCE    2008, 29 (1): 55-59.   Abstract （1172）   HTML （0）    PDF（pc） （216KB）（380）       Knowledge map    Save With orthogonal test design, to optimize bolting of medium and culture conditions with co-culture of Panax ginseng and Daucus carota, the saponin contents of Panax ginseng and co-culture were simultaneously compared. The results showed that the callus of the co-culture of Panax ginseng and Daucus carota grow well on the condition of 23 ℃ and 1000 lx with the optimal medium MS+2,4-D 3 mg/L+IBA 2 mg/L+KT 0.5 mg/L. After 25 d culture, the saponin content of co-culture is 6.25% higher than that of Panax ginseng callus. It settles foundation for protoplast fusion of Panax ginseng and Daucus carota as to obtain trophic vegetables. Related Articles | Metrics Select Effects of UHP Treatment on Kiwi Juice Quality ZHAO Yu-Sheng, YAO 二Min, ZHAO Jun-Fang FOOD SCIENCE    2008, 29 (1): 60-63.   Abstract （1320）   HTML （0）    PDF（pc） （157KB）（329）       Knowledge map    Save This study mainly discussed the quality changes of thermosensitive fresh Kiwi juice by UHP processing with 100～ 500 MPa. The variation of juice color, viscosity, pH value and tannin, total acid, pectin, total VC, protein and soluble solids content were investigated. The treated and untreated juice were compared with each other. The experimental results showed that the treated kiwi can keep the original juice quality, yet the mechanism still need discussing theoretically. Related Articles | Metrics Select Viscous Properties and Structural Characteristics of Haw Pectin LI Tuo-Ping, WANG Na, LI Su-Hong, GUO Mei, ZHANG Chen-Yun FOOD SCIENCE    2008, 29 (1): 64-68.   Abstract （1464）   HTML （0）    PDF（pc） （280KB）（347）       Knowledge map    Save Haw pectin showed much higher viscosity than commercially available lemon pectin. On hydrolysis by purified pecinase, both haw and lemon pectin left the pectinase-resistant fractions (Hf and Lf) in a high molecular weight region. DEAE-Sephadex A-25 column chromatography of the resistant fractions showed three peaks (Hf1, 2, 3) for Hf and two peaks (Lf1, 2) for Lf. Acidic fractions Hf3 and Lf3 were structurally similar to each other, but the neutral fractions Hf1 and Lf1 were totally different to constitutional sugar. The structural difference of neutral fractions (Hf1 and Lf1) and presence/absence of acidic fraction corresponding to Hf2 in the pectin molecule might be related to the viscosity of the pectin. Chemical structural analysis by GC and MS showed that the neutral fraction of Hf is an arabinoxyloglucan containing the linkages of Glc(1→3)Xyl and Xyl (1→6)Glc. Related Articles | Metrics Select Antimicrobial Activity of Vinegar and Garlic Extracts Yang-Zhuan-Qin, WEI Hong, CAO Wen, ZHAO Yan-Jun, WANG Wei- FOOD SCIENCE    2008, 29 (1): 69-73.   Abstract （1814）   HTML （0）    PDF（pc） （898KB）（383）       Knowledge map    Save The antimicrobial activities of vinegar, vinegar pickled garlic extract and water garlic extract were studied with filter paper and nephelometery method. The results showed that the antimicrobial effect of vinegar is strong on bacteria but weak on fungi. At a low concentration(3.2×10-4), the vinegar solution had no antimicrobial effect on fungi. Both water garlic extract and vinegar pickled garlic extract had strong antimicrobial activity against both bacteria and fungi, and the antimicrobial effects of the vinegar pickled garlic extract was weaker than that of the water garlic extract. Related Articles | Metrics Select Study on Amylose Content Determination and Resistant Starch Resistance-boosting Effects GU Zhen-Yu, FAN Zhen-Di, HUANG Gan-Hui, DENG Dan-Wen, YU Fei FOOD SCIENCE    2008, 29 (1): 74-77.   Abstract （1379）   HTML （0）    PDF（pc） （167KB）（1787）       Knowledge map    Save Amylose content and quality are important factors in the formation of resistant starch. As indicated by measuring the amylose content in the following 6 kinds of materials such as early rice starch, kudzuvine root starch, highland barley starch, mung bean starch, broomcorn starch and lotus root starch via alkali-solution decentralization and iodine-absorbency, the amount of resistant starch obtainable is closely related to the amylose content in the materials, and is also affected by the molecule structure and the average degree of polymerization of amylose and amylopectin. Compared with iodine-absorbency, alkali-solution decentralization is superior in measuring the amylose content to prejudge the amount of resistant starch obtainable. Related Articles | Metrics Select Study on Supercritical Carbon Dioxide Extraction Technology of Essential Oil from Artemisia selengensis and Its Components Analysis by Gas Chromatography-Mass Spectrometry ZHAO Cheng-Lei, HUANG Li-Xia, CHEN Yan, JIA Xiao-Bin FOOD SCIENCE    2008, 29 (1): 78-82.   Abstract （1110）   HTML （0）    PDF（pc） （213KB）（368）       Knowledge map    Save Aim: To find the optimum extraction conditions on volatile oil of Artemisia selengensis by supercritical fluid CO2 extraction (SFE-CO2), and the constituents analysis of essential oil. Methods: Using the orthogonal test to study the SFE-CO2 technology on essential oil from Artemisia selengensis, the effects of pressure, temperature, time, and volume of entrainer on the essential oil extracts were studied, and the constituents of essential oils were analyzed by gas chromatography-mass spectrometry (GC-MS). Results: The essential oils optimum extraction conditions by SFE-CO2 are as follows: pressure 40 MPa, temperature 45 ℃, time 3 h, and 95% ethanol entrainer 1.5 ml/mg. The yield of essential oil at the optium extraction conditions is 3.12%. 45 peaks are separated by GC-MS and 37 peaks identified. The compounds are quantitatively determined by normalization method, and the identified compounds represent the peak area 93.12 %. The main compound is chamazulene, which has many physiological activities. Conclusion: This study provides scientific proof for the further exploitation and utilization of Artemisia selengensis. Related Articles | Metrics Select Antioxidation Activity of Saturated Acyl D-Isoascorbates in Rapeseed Oil YE Hong-De, ZHENG Da-Gui, YU Yan-Wen, LIU Feng, WU Tao FOOD SCIENCE    2008, 29 (1): 83-85.   Abstract （1245）   HTML （0）    PDF（pc） （187KB）（286）       Knowledge map    Save The antioxidation activity of D-isoascorbyl caprate, laurate, myristat, palmitate and stearate in fresh rapeseed oil is evaluated by peroxide value (POV) determination. The results showed that the antioxidation activity of different acyl D-isoascorbate is only in proportion to relative content of D-isoascorbic acid fraction in rapeseed oil. For each tested D-isoascorbate, the antioxidation activity exhibits signifcant dose-effect relationship. The antioxidation activity of D-isoascorbyl myristate is better than that of L-ascorbyl myristate,PG and BHT, when their amount is respectively added according to the maximum concentration allowed as food additives in China. Related Articles | Metrics Select Purification of Anthocyanins from Grape by Macroporous Resin WANG Hua, JIAN Zhen FOOD SCIENCE    2008, 29 (1): 86-90.   Abstract （1311）   HTML （0）    PDF（pc） （185KB）（348）       Knowledge map    Save  Anthocyanins are the main pigments of wine, they play important roles in sensory quantity and healthyprotecting effects of wine. The objective of this research was to study the optimal conditions for the purification of anthocyanins from grape. Single-factor and orthogonal tests were adopted to established the optimal conditions for the separation of anthocyanins. The results showed that the optimal conditions are: absorption time 60 min, 5% methanoic acid methanol as eluant, the concentration of antonocyanins solution 1.2 mg/ml, the flow rate of absorption 1.5 BV/h, pH2, and the flow rate of de-adsorption 1.5 BV/h. Related Articles | Metrics Select Study on Extraction, Purification and Scavenging Free Radical of Polysaccharide SCP-B II from Schisandra chinensis FOOD SCIENCE    2008, 29 (1): 91-94.   Abstract （1131）   HTML （0）    PDF（pc） （175KB）（407）       Knowledge map    Save  A polysaccharide SCP-B II was obtained from Schisandra chinensis Turcz.Bail.fruits by method of water extraction and ethanol precipitation for protein removal. After DEAE-Cellulose 52 and Sephadex G-200 column chromatography, single component SCP-B II was got. The scavenging ability of ·OH and O·2 of SCP-B II were assayed by chemiluminescence. The results showed that SCP-B II have evident abilities of scavenging ·OH and O·2. Related Articles | Metrics Select Comparison of Total Phosphatide Contents in Different Subspecies and Different Parts of Eremias multiocellata from Xinjiang MA Li-Juan, PA Ti-Gu-Li-·Ma-He-Mu-Ti FOOD SCIENCE    2008, 29 (1): 95-97.   Abstract （1052）   HTML （0）    PDF（pc） （157KB）（299）       Knowledge map    Save With different subspecies of Eremias multiocellata (E.m.yarkandenis, E.m.kozlovi) and their different parts as the research object, total phosphatide contents were assayed by UV-Vis spectrophotometer. The results showed that phosphatide content in E.m.yarkandenis was higher than the E.m.kozlovi, and the phospholipin content of the E.m.yarkandeni tail was obviously higher than that in E.m.yarkandeni body which was cutted tail, phosphatide contents in different parts of E.m.kozlovi were not remarkably different. Related Articles | Metrics Select Study on Stability of Bacteriostatic Active Compositions Extracted from Fructus Corni ZHAO Shu-Yan, HU Shi-Bin, WU Huan-Li, TANG Yan, WANG Xian-Lei FOOD SCIENCE    2008, 29 (1): 98-101.   Abstract （1116）   HTML （0）    PDF（pc） （185KB）（370）       Knowledge map    Save Antimicrobial activities of Fructus Corni extracted with ethanol were tested in this study. The results showed that Fructus Corni extracts show strong antibacterial activities. Further more study revealed that the Fructus Corni extract plays a stronger antimicrobial activity against the tested bacterial Staphylococcus aureus and Escherichia coli than potassium sorbate. Extract of Fructus Corni was also studied for its stability to temperature, acid ultraviolet or metal ions. The results showed that the extract is very stable to temperature and ultraviolet. After treated with alkaline, the extract showed loss of antibacterial activity when pH passed 7. The metal ions (Na+, K+, Ca2+, Fe2+, Fe3+) show also little effect on the extract antimicrobial activity. Related Articles | Metrics Select Effects of Different Extraction Methods on Starch Structure of Japonica Rice LU Xin, ZHANG Hui, YAO Hui-Yuan FOOD SCIENCE    2008, 29 (1): 102-106.   Abstract （1079）   HTML （1）    PDF（pc） （513KB）（316）       Knowledge map    Save In this experiment, the effects of the alkaline, enzyme, SDS and Ultrasound starch extraction methods on the structure of japonica rice were studied from these aspects: starch morphology, amylose content, amylopectin molecular weight, distribu-tion of anhydroglucose chains from debranched amylopectin and so on. Then some conclusions were drawn: the effects of SDS and ultrasound extraction on the structure of rice are less than the alkaline isolation, but more than the enzyme isolation; compared with the amylopectin molecular weight of starch isolation by enzyme, the amylopectin molecular weight of starches isolation by alkaline and SDS were lower, and the long B chain content decreased, but the intermediate B, short B and A chain increased. Related Articles | Metrics Select Study on Polysaccharides Extraction and Ability to Scavenge Hydroxyl Radicals from Gymnema sylvestre WU Xiang-Yang, FAN Qun-Yan, YANG Liu-Qing, MA Wei-Kun, ZHU Xiao-Huan, MAO Guang-Hua FOOD SCIENCE    2008, 29 (1): 107-110.   Abstract （1478）   HTML （1）    PDF（pc） （158KB）（426）       Knowledge map    Save Objective: To study the polysaccharides extraction technology and antioxidant activity from Gymnema sylvestre. Methods: The content of polysaccharides of Gymnema sylvestre was determined by the method of phenol-sulphate acid. On the basis of single factors tests, the four factors including temperature, time, solid-liquid ratio and the extraction times on the yield of the polysaccharides were studied by orthogonal test design. The salicylic acid method was used to inspect the capability to scavenge hydroxyl radicals of the polysaccharides from Gymnema sylvestre. Results: The results showed that temperature is the most important factor for the extraction percentage of the polysaccharides, and the time unit is the second. The optimal extraction technology conditions are: temperature 100 ℃, extraction time 3 h, solid-liquid ratio 1:15 and extraction times 2 times. The yield of the polysaccharides is 2.21%, and the content of polysaccharides 25.57%. The polysaccharides have good capability to scavenge the hydroxyl radicals, and the scavenging capability is obviously related to the concentrations. The scavenging rate is 50% at the concentration of 3.5 mg/ml, while the scavenging rate is 94.42% at the concentration of 12 mg/ml. Conclusion: This extraction technology can be used for the extraction of the polysaccharides from Gymnema sylvestre. The polysaccharides have good antioxidant activity at a high concentration. Related Articles | Metrics Select Preparation and Theoretical Analysis of Soy Protein-polysaccharide Conjugates Obtained in Liquid System (Ⅰ) Preparation of Soy Protein-dextran Conjugates QI Jun-Ru, YANG Xiao-Quan, LIAO Jin-Song FOOD SCIENCE    2008, 29 (1): 111-114.   Abstract （1120）   HTML （0）    PDF（pc） （444KB）（814）       Knowledge map    Save As a new and efficient method, various factors affecting the Maillard reaction in liquid system were studied in a series of experiments. It showed that products having the same excellent emulsifying properties with 80% ethanol reacting system, concentration of reactant is 60%, 50 ℃ during 6 h with 95% ethanol reacting system while the concentration of reactant is 60%, 60 ℃ during 24 h, the emulsifying properties become optimized and could be compared with dry-heating. The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE. Related Articles | Metrics Select Study on Kinetics Model of Extraction of Volatile Oil from Honeycomb YAN Ya-Mei, WU Zhen-Hong, MIAO Xiao-Qing FOOD SCIENCE    2008, 29 (1): 115-116.   Abstract （1087）   HTML （0）    PDF（pc） （129KB）（266）       Knowledge map    Save The study was carried out with optimizing mathematic kinetics models for the relationship between the yield and the extraction time during the extraction process of volatile oil from honeycomb. The kinetics models are: ln(0.2768-Dt) =-0.1947t-1.2934(R=0.9997) and ln(⊿Dt/⊿t)=-0.1904tc-2.9325(R=0.9936). The kinetics models are useful for directing and controlling the production process of the high extraction of the volatile oil from honeycomb. Related Articles | Metrics Select Study on Cellulase-assisted Extraction and Antioxidant Activity of Garlic Polysaccharide LI Chao-Yang, LIU Kui, HAN Zhong-Xiao, WANG Wei-Xiao, LI Shan, GUO Li-Guo FOOD SCIENCE    2008, 29 (1): 117-120.   Abstract （1566）   HTML （1）    PDF（pc） （181KB）（1535）       Knowledge map    Save The technology of extracting polysaccharide from garlic with cellulase was studied. The optimum extracting conditions were evaluated at 5% cellulase addition and 1.5 h extraction time with temperature at 50 ℃and pH 5.0. On these bases, the antioxidant activity of garlic polysaccharide as well as garlicin was also assayed. The results showed that the garlic polysaccharide has certain antioxidant activity, which increases with the increase of polysaccharide concentration. Moreover, it was also shown that garlic polysaccharide has higher scavenging effects on hydroxyl radical and superoxide radical than those of garlicin at relatively high concentration. Therefore the reductive capability of garlicin is stronger than garlic polysaccharide. Related Articles | Metrics Select Extraction and Characterization of Shikimic Acid from Illicium verum Hook.f. LIN Hai-Lu, ZHU Xia-Ping, PENG Xue-Jiao, LI Qiang FOOD SCIENCE    2008, 29 (1): 121-123.   Abstract （1140）   HTML （0）    PDF（pc） （189KB）（372）       Knowledge map    Save The microwave extraction method of shikimic acid from Illicium verum Hook.f. was studied in this experiment. Optimized the microwave extraction process by orthogonal test in comparison with traditional extraction methods. The crude product was purified with methanol. The melting point of the final product is 186～190 ℃ and its characterization is done with IR. Related Articles | Metrics Select Study on Ultrasonic and Circulated Extraction of Xanthophyll from Marigold Flower (Tagetes erecta L WANG Jing-Yu, CHENG Xiao-Bo, LIU Li-Juan, LI He, CHEN Min FOOD SCIENCE    2008, 29 (1): 124-128.   Abstract （1165）   HTML （0）    PDF（pc） （213KB）（286）       Knowledge map    Save The use of ultrasonic and circulated process was investigated for extraction of xanthophyll from marigold flower. The technical factors of the xanthophylls extraction from marigold flower were researched. The influence of the following factors on the ultrasonic and circulated extraction yield was discussed: selection of solvent, extraction period, ultrasonic power and the ratio between material and solvent. The results showed that 98% of xanthophyll contents could be achieved when optimal ultrasonic and circulated extraction conditions were 1:70 for ratio of material to liquid, 20 min for ultrasonic time and 800 W for ultrasonic power. Compared with ultrasonic and circulated extraction, the normal quiescent solvent extraction could only achieve 42% of xanthophyll contents. Related Articles | Metrics Select Study on Refining of Selenium-enriched Rapeseed Protein Peptides LIU Da-Chuan, ZHOU Jun-Mei FOOD SCIENCE    2008, 29 (1): 129-133.   Abstract （1220）   HTML （0）    PDF（pc） （226KB）（413）       Knowledge map    Save Selenium-enriched rapeseed protein peptides were prepared by enzyme-hydrolyzing protein isolates. The crude peptide was refined by discoloring with active carbon and desalination. The single factor tests and orthogonal tests have been applied to optimize the conditions of discolouration as follows: active carbon concentration 1.25%, pH3.0, time 60 min and temperature 70 ℃. The effects of desalination are evident and the desalting efficiency is higher than 85%. The refined peptide produced has lower 1500 D average molecular weight. Related Articles | Metrics Select Comparison Study on Enzymatic and Alkaline Extractions, Isolation, Purification and Functional Properties of Tremella Polysaccharides HUANG Xiu-Jin FOOD SCIENCE    2008, 29 (1): 134-136.   Abstract （1376）   HTML （0）    PDF（pc） （147KB）（991）       Knowledge map    Save Extraction, isolation, purification and functional properties of Tremella polysaccharides were studied in the paper. The results showed that the enzymatic extraction method was better than the alkali extraction. The optimal conditions for enzymatic extraction are 1:60 of the sample to water ratio, 0.7% of Citrozyme Cloudy, 50 min of enzymatic hydrolysis and 60 min of extraction. A pure polysaccharides TPP2 can be obtained by DEAE-Sepharose Fast Flow and SephadexG-200 purification of Tremella polysaccharides. TPP2 shows the active capability in scavenging DPPH·. The sample thickness is 55 μg/ml in 50% scavenging rate (IC50). Related Articles | Metrics Select Study on Total Flavonoids Contents in Peanut Vines of Different Plant Organs DU Fang-Yan, FU Kai-Qing FOOD SCIENCE    2008, 29 (1): 137-140.   Abstract （1336）   HTML （0）    PDF（pc） （157KB）（249）       Knowledge map    Save Peanut vines are rich in flavonoids compounds. Flavonoids in peanut vines were determined by spectrometric metnod with rutin as a standard in this study. Flavonoids from peanut vines of various organs were prepared according to L9(34) orthogonal tests plan. The relationship between extracting conditions and yield of flavonoids extracted form peanut vines was investigated. The results showed that the optimum extracting conditions are: ethanol concentration 60%, temperature of extraction 65 ℃, solid-liquid ratio 1 g:40 ml and uitrasonic wave time 20 min Related Articles | Metrics Select Optimizing Enzymatic Hydrolysis Conditions of Arabinoxylan in Wheat Bran through Quadratic Orthogonal Rotation Combination Desig ZHANG Xiao-Na, ZHOU Su-Mei, WANG Shi-Ping FOOD SCIENCE    2008, 29 (1): 141-145.   Abstract （1264）   HTML （0）    PDF（pc） （189KB）（455）       Knowledge map    Save Based on the primary studies on the enzymatic hydrolysis conditions of arabinoxylan in wheat bran, the enzymatic degradation conditions of arabinoxylan were optimized by quadratic regression orthogonal rotary tests. The quadratic orthogo-nal regression model is of arabinoxylan yield (Y) to four factors of temperature (X1), time (X2), the concentration of enzyme (X3) and pH value (X4) and established as Y=12.84921-1.36983X1+0.69076X2+0.75443X3-1.46276X12-0.93773X42. It was concluded from the model that when temperature, time, enzyme concentration and pH value are 60 ℃, 3 h, 0.75% and 5 respectively, the yield (Y) is the maximal (15.28%) and consistent with the confirmatory experiment result. Related Articles | Metrics Select Study on Fermentation Technique of Cordyceps sinensis-Lycium barbarum Wine WU Zhong-Wei, DOU Yan-Ping, ZHAO Xian-Fang, WANG Zhen-He FOOD SCIENCE    2008, 29 (1): 146-149.   Abstract （1198）   HTML （2）    PDF（pc） （182KB）（349）       Knowledge map    Save The fermentation characteristics of Cordyceps sinensis wine with different inocula were assayed. The results showed that the fruit wine fermentation inocula have the optimum technique parameters and fermentation mature conditions of the intensified Cordyceps sinensis-Lycium barbarum wine as determined by the orthogonal test. The results indicated that the optimum conditions are: Saccharomyes cerevisiae 0.8%, fermentation broth 30%, wort 30%, citric acid 0.5%, temperature 26 ℃ and time 5 d, while the maturity conditions are: temperature 18℃ and time 15d. Under these conditions, the Cordyceps sinensis-Lycium barbarum wine is processed through a faster course with better clarity. The product is brighted-red, pure in flavour, rich in body, full of nutrition and bright in style. Related Articles | Metrics Select Study on Flour Quality Improvers for Betfer Steamed-bread LI Meng-Qin, ZHANG Jian, LEI Na, FENG Zhi-Qiang, WANG Cai-Xia FOOD SCIENCE    2008, 29 (1): 150-153.   Abstract （1247）   HTML （0）    PDF（pc） （157KB）（476）       Knowledge map    Save This study selected calcium stearoyl lactylate sodium, glucose oxidase, fat enzyme, alpha-amylase as additives to improve the quality of Zhengmai wheat 98 flour. The results showed that the optimum additive amounts of calcium stearoyl lactylate sodium, glucose oxidase, fat enzyme and alpha-amylase respectively are 0.2%, 20 mg/kg, 50 mg/kg and 5 mg/kg. Under these amounts, the quality of steamed-bread can be improved. Related Articles | Metrics Select Study on Seperation Technologies of Pectins from Akebia trifoliate koiaz Peels ZHANG Meng-Qin, TIAN Ai-Qin, LIN Ji-Yuan, ZHANG Li-Na, XIE Da-Ping, LIU Zhan-Chao FOOD SCIENCE    2008, 29 (1): 154-157.   Abstract （1369）   HTML （0）    PDF（pc） （175KB）（308）       Knowledge map    Save Extraction technology of pectin from Akebia trifoliate koiaz peels was studied by acid in this study. The optimal extracting technics were: 95～100 ℃, pH1.0, 2.0 h and the ratio of peel materials to water 1:25～1:30. With this way, the extraction rate of extracted and unrefined pectin was up to 11.08%. The decoloring technics were: 0.7～0.9 g active carbons mixed into 100 ml pectin extracting solutions for 35 min about 65 ℃; The optimal precipitant technics were: 5 ml 20% FeCl3 (pH 4.0, adjusted with ammonia water) added into 100 ml pectin extracting solution, and precipitated over 3 h. And the desalting technics were: 2 g pectins put into 150 ml desalting solutions (65% ethanol + 4% hydrochloric + 31% distilled water). After 25 min, pectins were carefully washed with 100% ethanol. Related Articles | Metrics Select Study on Broken Rice Starch Preparation by Two-step Method with Alkali and Enzyme CHEN Ji-Wang, SUN Qing-Jie, XIA Wen-Shui, SHU Jing, WANG Hui-Xi FOOD SCIENCE    2008, 29 (1): 158-161.   Abstract （1118）   HTML （0）    PDF（pc） （160KB）（305）       Knowledge map    Save Broken rice was processed by two-step method with alkali and enzymatic hydrolysis for preparing pure rice starch. The results indicated that the optimum process conditions to isolate rice starch and protein respectively by alkali are as follows: pH 11, 40 ℃, ratio of water to flour 8 and 120 min. Alcalase is used to purify rice starch with the conditions of enzymatic hydrolysis pH 9, 45 ℃, ratio of enzyme/protein 48 AU/kg and 60 min. Content of protein in rice starch decreases from 2.87% to 0.40%(dry). Related Articles | Metrics Select Extraction of Thymus quinpuecostatus Oil by Supercritial CO2 and Its Antioxidation Effects WANG Di, XU Hui FOOD SCIENCE    2008, 29 (1): 162-164.   Abstract （1048）   HTML （1）    PDF（pc） （162KB）（390）       Knowledge map    Save The extract from Thymus quinpuecostatus was obtained by supercritical carbon dioxide extraction (SFE-CO2) technique. Suitable technological conditions were obtained. The antioxidation effects of the thyme extract were also investigated in this experiment. The results showed that thyme oil has strong antioxidant actions in soybean oil. And it does not bring any bad effects on soybean oil favor. Related Articles | Metrics Select Study on Optimum Technology of Lactic Acid Esterification XU Bin, PAN Li-Jun, JIANG Shao-Tong, LUO Shui-Zhong FOOD SCIENCE    2008, 29 (1): 165-168.   Abstract （1056）   HTML （0）    PDF（pc） （306KB）（344）       Knowledge map    Save Synthesis of ethyl lactate with rectification was designed and optimized by central composite rotable design (CCRD). And predicted values on the contour plots were tested. Results showed that the ethanol/lactic acid ratio was the significant factor for esterification yield, and the interactions between ethanol/lactic acid ratio and cyclohexane/lactic acid ratio, ethanol/lactic acid ratio and heating temperature were less significant. The correlation coefficient of predict values and experiment values was 0.988.The optimum conditions in the experiment rang: ethanol/lactic acid ratio 4:1, cyclohexane/lactic acid ratio 0.8:1, catalyst loading 2%, incubation period 3 h and heating temperature 110 ℃. The esterification yield is 94% under these conditions. Related Articles | Metrics Select Study on Extraction of Corn-yellow Pigment from CGM by Microwave and Enzyme LIU Zhen-Chun, ZHANG Lan FOOD SCIENCE    2008, 29 (1): 169-172.   Abstract （1037）   HTML （0）    PDF（pc） （186KB）（328）       Knowledge map    Save Corn gluten meal(CGM) consists of plenty corn-yellow pigment. However, the extraction of the pigment require a long extraction time. The experiment studied the optimum technology conditions by microwave and enzymolysis from CGM with single factor tests and orthogonal tests. The results showed that the optimum extraction conditions are: microwave output power 450 W, microwave radiation time 35 s and the ratio of solid to liquid 1:10 with 95% ethanol, substrate concentration 5%, enzyme density 1.4% and enzymolysis time 6 h. Related Articles | Metrics Select Enzymatically Modified of Soybean Oil to Produce Structured Lipids DING Shuang, YANG Jiang-Ke, YAN Yun-Jun FOOD SCIENCE    2008, 29 (1): 173-176.   Abstract （1241）   HTML （0）    PDF（pc） （200KB）（323）       Knowledge map    Save The lipase-catalyzed acidolysis of soybean oil with caprylic acid to produce structured lipids was investigated. Of the three immobilized lipases tested, lipozyme RM IM from Rhizomucor miehei resulted in the highest caprylic acid incorporation into the soybean oil. This enzyme was further studied for the effects of enzyme load, substrate ratio, added water content, reaction temperature and time, respectively. The results showed that for 500 mg soybean oil, the optimal reaction conditions are as follows: reaction temperature 40℃, immobilized lipase 472 mg, mole ratio of substrates 6:1(caprylic acid/soybean oil), added water content 9.7μl, and reacting time 24 h. The incorporation of caprylic acid reaches 43%, and the fatty acid contained in the structured lipids is the best.. Related Articles | Metrics Select Sensitivity and Accuracy Detections for Exotic Gene in Soybean, Rape Seed and Soybean Oil WU Shan, BAO Xiao-Xia, ZHANG Xiao-Feng, LI Hao-Yan, DONG Qiang FOOD SCIENCE    2008, 29 (1): 177-184.   Abstract （1315）   HTML （1）    PDF（pc） （848KB）（378）       Knowledge map    Save Referring to the sequences of some promoter, terminator and exotic gene, the primers 35SCP142 and CPNOS165 were designed. Sensitivity has been obviously improved by optimizing the primers which could make the length of amplicon shorten from 170bp to 100bp. Up to 0.01ng exotic gene could be detected in a 25μl volume PCR amplification system. In order to detect the exotic gene in soybean oil, two primers 35SCP318 and 35SCP114 for NEST-PCR (nest polymerase chain reaction) have been designed, with which DNA fragments of exotic gene have been amplified and detected. Accuracy of the new primers also have been estimated by being applied to several kinds of products, including GMOs and NON-GMOs. Verfied by sequencing, new primers namely 35SCP142, CPNOS165 and NEST-PCR primers posses high specificities, and could be used for exotic genes detection. Related Articles | Metrics Select Study on Solubility and Properties of Enzymolysates of Yeast β-1,3-Glucan FOOD SCIENCE    2008, 29 (1): 185-189.   Abstract （1101）   HTML （1）    PDF（pc） （206KB）（477）       Knowledge map    Save Yeast β-1,3-glucan was hydrolyzed by the β-1,3-glucanase with Trichoderma strain LE02. The conditions of enzymatic hydrolysis were optimized to improve the solubility of amyloses and obtain the maximum water soluble amylose, while the hydrolysate fractions were analyzed by GPC(gel-permeation chromatography). The maximum yield of water soluble β-1,3-glucan is 52% when 20% substrates with 4 U/ml enzyme are incubated at 55 ℃ in pH4.5 buffer for 2 h. The hydrolysates separated through Sephadex G-100 include three fractions: high-molecular-weightpolysaccharides(Fraction I), oligosaccharides (Fraction II), and low-molecular-weight oligosaccharides (Fraction III). The ratio of Fraction I decreases while Fraction III increases rapidly as the β-1,3-glucan was hydrolyzed. The molecular weight distribution of the hydrolysates hydrolyzed for 2 h is analyzed by GPC and over 66.2% fraction is of the molecular weight larger than 30 kD. Related Articles | Metrics Select Microorganisms Flora Study on Jinhua Ham Fermentation HE Zhi-Fei, ZHEN Zong-Yuan, LI Hong-Jun, ZHOU Guang-Hong, ZHANG Jian-Hao FOOD SCIENCE    2008, 29 (1): 190-195.   Abstract （1304）   HTML （1）    PDF（pc） （260KB）（1147）       Knowledge map    Save This experiment studied the microorganisms flora carefully during Jinhua ham fermentation. The numbers and varieties of microorganisms were assayed regularly, and also the water, salt and pH as well. The rusults showed that microorganism numbers and varieties of Jinhua ham are only a few at the first but increasing under the sunshine and in the internal part quickly to 106 CFU/g after entering the fermentation room. In August the numbers decrease to below 103 CFU/g.The predominant bacteria are Staphylococcus amd Lactobacillus, the predominant yeasts are Candida zeylanoides, Debaryomyces hansenii, Hansenula sydowiorum, Rhodotorula glautinis, and the predominant molds are Penicillium at first, including the P.italicum, P.simplicissimum, and then the Aspergillus including the A.sydowi, A.glaucus, A.flauipes and A.orzye. There is the close relationship between the flavor of Jinhua ham and microorganisms flora. Related Articles | Metrics Select Study on Milk Protein Hydrolysis by Proteases in pH Naturally Changed Conditions ZHOU Jun-Qing, 吕Jia-Ping , MENG Ya-Xiao FOOD SCIENCE    2008, 29 (1): 196-201.   Abstract （1111）   HTML （1）    PDF（pc） （274KB）（503）       Knowledge map    Save The dynamic analysis of protease hydrolysis of milk protein in pH naturally changed and controlled conditions was studied and the physico-chemical properties, especially the bitter taste, of hydrolysates with the former method was further investigated to select the right protease for less bitter hydrolysates and the proper hydrolysis technique. The two indexes, degree of hydrolysis and 10% trichloroacetic acid-soluble nitrogen(TCA-SN) content, were used to compare the four kinds of proteolysis in naturally changed pH and controlled conditions. The solubility, viscosity, bitter taste and protein hydrolyzed conditions of the four hydrolysates produced by the pH naturally changed technique were further studied to find their physicochemical properties. The results showed: There is little difference on hydrolysis degree and TCA-SN content between the two techniques; Compared with the milk protein, the hydrolysates show good solubility in acidic condition. Viscosity does not change much with the improvement of concentration. Hydrolysates produced by Novo Neutrase and Papain are the most bitter while by Novo Protamex less bitter. SDS-PAGE showed that the two neutrases mainly hydrolyze milk protein casein. In a word, these four enzymes can be used to hydrolyze milk protein in the naturally changed pH conditions in order to simplify the hydrolyzed process, to give the hydrolysates good properties. Related Articles | Metrics Select Study on Synthesis of Peptides Calcium Chelation from Low-value Fish and Antioxidation and Antibacterial Activities YANG Shen, DENG Shang-Gui, QIN Xiao-Ming FOOD SCIENCE    2008, 29 (1): 202-206.   Abstract （1136）   HTML （0）    PDF（pc） （367KB）（559）       Knowledge map    Save This study focusd on the preparation of low-value fish protein chelating Ca2+ by compound enzymolysis method, and study on the aspects of chelate condition, antioxidation and antibacterial function. The results showed that the peptides of DH 5% have the best chelation effect with Ca2+ with the percent of chelation 81.75%. The chelation between them was explained by chemistry analysis and IR method. The results demonstrated that the iron chelates have stable structure, the deposit in the solution of water has 94 percent antioxidation capability of α-tocopherol, the deposit in the solution of 80% alcohol shows significant inhibitory activity against Bacillus subtilis and Staphylococcus aureus, and the antibacterial diameters are 16 mm and 16 mm respectively. The above research lays a new way to utilize wasterfish and provides the essential information for the enzymatically hydrolyzed waste fish protein chelate. Related Articles | Metrics page Page 1 of 41 Total 1636 records First page Prev page Next page Last page