Shipin Yu Fajiao Keji

Shipin Yu Fajiao Keji

，

CODEN:SYFKAF

2012-2010

（出版）年入库篇数

242

1. Research and development on sugar-free healthy jelly Full Text

By Zhao, Kui; Zou, Yunchuan; Yang, Xianzhen; Lu, Yanni

From Shipin Yu Fajiao Keji (2012), 48(1), 103-106. | Language: Chinese, Database: CAPLUS

To inspect factors of Stevia ext. and coagulant, a model was built to develop functional jelly. Preliminary test obtained good sol conditions. The dosages of Stevia ext., carrageenan and fish powder were confirmed by single-factor expt. and by orthogonal design-optimum conditions. Stevia ext. 1 mL, carrageenan 0.4 g and fish powder 1.0 g plus 100 mL of water was the best technol. to produce grass fragrant yellow-green jelly, colorless transparent jelly and milk-flavor jelly. The different series of jelly were zestful, nutritious and healthy, which were suitable for wide groups.

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Optimization of

2. Optimization of fermentation process conditions of pumpkin vinegar drinks Full

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Text

By Lei, Chunyan; Liu, Xuewen


Using pumpkin juice as raw material, liq. surface fermn. was used to study the process of pumpkin vinegar acetic fermn. By single factor expt. and orthogonal expt., the best acetic fermn. conditions were obtained: alc. strength 6%, appropriate inoculum concn. 15%, temp. 30°C, 7 days for fermn. The produced acid content could reach 5.121 g/100 mL.

Technology of Sy

3. Technology of Sydney juice drink Full Text

By Li, Sining


Using concd. Sydney juice as raw material, orthogonal expt. was used to design clarified pear juice drink, and a reasonable formula of pear juice drink was detd. The results showed that the drink contained 5% concd. juice, 6% sugar, 0.18% citric acid and 0.06% flavor. Using pectin and sodium CM-cellulose

(CMC-Na) as compd. stabilizer, Sydney juice drink could be made with good flavor and color.

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Processing of Pa

4. Processing of Pachyrhizua angulatus powder Full Text

By Wang, Lei; Wang, Gang; Rao, Qing; Lai, Xiongwei; Liao, Zihai; He, Guobin


The processing of arrowroot powder was studied. By means of sensory evaluation, one-factor expt. and orthogonal expt., the optimum conditions obtained were: browning inhibitor of salt:citric acid:water=10:1:1000, color preserving time of 25 min, microwave drying capacity of 800 W, and vacuum drying temp. of 60°C.

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Absorption of zi

5. Absorption of zinc by mung bean during germination Full Text

By Peng, Likuan; Yang, Kuihua; Deng, Wenwen; Huang, Meijiao


Atomic absorption spectrophotometer was used to measure the content of zinc in mung bean sprouts and the absorption of zinc by mung bean during germination was discussed. The absorption of zinc by bean sprouts increased with the quality increase of zinc. When the quality increase of zinc to a certain no., the absorption of zinc by bean sprouts tended to balance, which provided a theor. ref. for cultivating zinc-rich mung bean sprouts.

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Determination of

6. Determination of nitrofurazone metabolite in every part of Weishan lake shrimp

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Full Text

By Ni, Yongfu; Zhu, Liping; Wang, Yong; Yan, Qiucheng


A high performance liq. chromatog.-tandem mass spectrometer (LC/MS/MS) method was used to det. the content of nitrofurazone metabolite (SEM) in head, shell and flesh of Weishan lake shrimp. The sample was subjected to hydrolysis, derivation, clean-up and dry up. After being dissolved in 1.0 mL 0.2% formic acid soln., the sample was performed on Hypersil GOLD-1.9 μm, 50 mm×2.1 mm (i.d) column.

The anal. was carried out in the multi-reaction monitoring (MRM) mode and internal std. isotope diln. method was used for quantification. The results were as follows: without using any nitrofuran anti...

Changes of lacti

7. Changes of lactic acid content in pork by colorimetric method Full Text

By Qiu, Hongqiang


The changes of lactic acid content in pork were detd. by refrigerated centrifugation and thiobarbituric acid (TBA) colorimetric method. The av. content of lactic acid in pork was from 0.0594 mg/g up to

1.0962 mg/g from 0 h to 72 h. RSD% decreased from 4.1035% down to 0.9551%. Through added different std. sample solns. of lactic acid into pork, the content of lactic acid was detd., and the results indicated that the recovery rate was in the range of 97.28%-103.45%.

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Determination of

8. Determination of flavonoids in different bean products by RP-HPLC Full Text

By Li, Yan; Li, Qinyuan; Tan, Tao; Zhang, Jianhong; Heng, Ting; Kang, Fei; Bian, Qingquan

From Shipin Yu Fajiao Keji (2012), 48(1), 80-82, 102. | Language: Chinese, Database: CAPLUS

The content of soybean isoflavones in different bean products was detd. by HPLC. LC 20AT HPLC system was used: the mobile phase was methanol:water=5.5:4.5 (vol./vol.); the detection wavelength was

260 nm, and the flow rate was 0.8 mL·min-1. The detd. components were well sepd. from other coexisting components. The results showed that genistin, daidzein and genistein performed a good linear relationship in the range of 11.47-172.0 μg·mL-1 (r=0.9998), 5.33-80.0 μg·mL-1 (r=0.9999) and

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8.26-124.0 μg·mL-1 (r=0.9998). The av. recovery was 98.9% for genistin, 98.7% for daidzein and 99.4% for geni...

Quality of yogho

9. Quality of yoghourt with bifidobacteria and pumpkin juice Full Text

By Zhang, Lifang


The impact of different fermn. temps. on the texture, flavor and flora no. of Bifidobacteria pumpkin yogurt was investigated. The changes of acidity, flavor and the no. of Bifidobacteria of the Bifidobacteria pumpkin yogurt under different storage temps. were compared. The changes of polysaccharides in

Bifidobacteria pumpkin yogurt during storage were explored. The results showed that fermented at 38°C, the water holding capacity, the apparent viscosity, the content of biacetyl, the no. of bifidobacteria and the sensory score of the yogurt were the highest, and the colloid contraction was t...

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Property of extr

10. Property of extracellular xylanase from Trichoderma RS30 Full Text

By Li, Wenxiao; Jia, Guangfeng; Li, Zhongling


The enzymic property of xylanase from Trichoderma RS30 was studied. The results showed that the optimum temp. was 50°C-55°C and the thermal stability of xylanase decreased with the increasing temp.

The optimum pH was 5.5 and the optimum rang of pH was 4.5-7.5 when the activity of xylanase was stable. This xylanase was enzyme specificity for hydrolysis of oat xylan. Mn2+ and Ca2+ had activation on xylanase but Fe2+ and Co2+ did not.

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Optimization of

11. Optimization of extraction technology of total flavones from Spartina by

~0 response surface methodology Full Text

By Chen, Lijuan; Tao, Xin; Zhu, Youmin; Zhou, Ya; Guo, Weiwei; Li, Yinglei


The extn. technol. of total flavones from Spartina was optimized by response surface methodol. The content of total flavones was taken as the target. The optimal parameters were obtained by response surface design. The factors including the ratio of material to liq., microwave power, ethanol vol. fraction and extn. time were studied. The best extn. condition was as follows: the ratio of material to water as

1:20, 550 W of the microwave power, 75% ethanol and 4.5 min of extn. time. Under these conditions, the total flavones extn. rate from Spartina was 0.51%. The optimized extn. process w...

Effect of chitos

12. Effect of chitosan coating on comprehensive quality of green pepper during

~0 storage Full Text

By Liu, Yidong; Zhai, Jinlan; Yang, Yanbin; Chang, Fang


The pepper was used as material and treated with the chitosan coating. The pepper was put into storage at

9°C. The effects of different chitosan coating formulas selected through orthogonal expt. on the wt.-loss ratio, decay index, the contents of Vitamin C and chlorophyll, as well as the senescence index and the ratio of commodity in the fresh pepper were studied. The results showed that the optimal formula of chitosan complex film was 0.15% chitosan, 0.005% tween-20, 4% 1,2-propanediol and pH 4.8. They could maintain the quality and prolong the storage life of green pepper.

Optimization of

13. Optimization of production process of mandarin orange and lemon compound

~0 beverage by response surface methodology Full Text

By Bai, Hongmei; You, Jinggang; Pan, Hongmei; Chen, Gong


With mandarin orange and lemon as raw materials, mandarin orange and lemon compd. beverage was produced and the process was optimized. Design-Expert7.0 software was used to design the expt. The sensory evaluation of mandarin orange and lemon compd. beverage was used as an indicator. The expt. data was analyzed by response surface anal. method. The results showed that the proportion of mandarin orange and lemon was 3:1; the additive amt. of mandarin orange and lemon juice was 35.33%; the additive amt. of sugar was 5.22% and the additive amt. of citric acid was 0.11%. Under this condition, ...

Optimization on

14. Optimization on extraction technology of flavonoids from forsythia by

~0 synergism of water-enzyme hydrolysis and ultrasonic Full Text

By Kuang, Chaoyang; Ouyang, Yuzhu; Chen, Shi


With forsythia as raw material, flavonoids from forsythia were extd. by synergism of cellulase enzymic hydrolysis and ultrasonic. The influence of cellulase dosage, enzymic hydrolysis pH, temp. and time on the extn. ratio of flavonoids with single factor expt. and orthogonal test was researched. The results showed that the extn. rate of flavonoids from forsythia was 10.5443% under the cellulase dosage of 1.2%

(w/v), enzymic hydrolysis pH of 6.0, temp. of 50°C and time of 4 h, resp.

Effects of sweet

15. Effects of sweet potato powder on quality of noodle Full Text

By Zhang, Ying; Xiao, Yanlin; Chen, Gong; You, Jinggang


By adding sweet potato powder into noodle, the effect of sweet potato powder on the quality of noodle was studied. By using the means of sensory evaluation, physiochem. detn. and texture comparison, the effects of powder particle size, powder addn., noodle thickness and water addn. on the breaking rate, boil loss and bend breaking ratio were analyzed. The best controlled points were 100 meshes of powder particle degree, addn. of 10%, noodle thickness of 1.3 mm and water addn. of 24%. Under the best conditions, the noodle had better chewing, hardness and adhesiveness quality than the other o...

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Optimization of

16. Optimization of producing conditions of enzyme for mucor with high productive

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protease strain Full Text

By Liu, Fang; Cao, Xinzhi; You, Jianming; Liu, Chunming


The article studied the producing conditions of enzyme for mucor with high productive protease strain that was induced mutation by UV. The purpose was to improve the enzyme activity further. The results of single factor expts. and orthogonal tests indicated that the optimal culture medium initial pH value, the proportion of bran and soybean meal, the ratio of material and water, the culture temp. and the culture time for this excellent mutant strain to produce protease were 7.0, 7:3, 1:1.1, 28°C and 3 d. The strain's protease activity was 180.529 U/g after optimization, which was increased ...

Selection of lac

17. Selection of lactic acid bacteria for γ-aminobutyric acid production and

~0 optimization of fermentation conditions Full Text

By Wang, Chaokai; Liu, Xu; Zhang, Lei; Liu, Nian; Peng, Kui; Pan, Jianjun; Li, Xianshu


Taking alc. fermentative material and Huangshui fluid as samples, three high γ-aminobutyric acid producing strains were selected, in which J97 was the highest γ-aminobutyric acid producing strain and identified as Lactobacillus brevis. The orthogonal test was used to optimize the fermn. conditions and the optimum fermn. conditions were as follows: initial pH of 6.5, fermn. temp. of 32°C, fermn. time of 60 h, and inoculation quantity of 5%. The content of γ-aminobutyric acid was 11.5 g/L in the optimum culture conditions.

Technique for hy

18. Technique for hydrolysis preparation of alcohol from cassava flour by

~0 fermentation at low temperature Full Text

By Mo, Lichun; Peng, Wen; Zhu, Bingqing; Zeng, Li; Zeng, Fanjun


The fermn. conditions after the single factor and orthogonal expts. were: the materials were hydrolyzed, the pH was adjusted to 4.0, the added dosage of glucoamylase was 260 U/mL, and the dosage of yeast was 0.05%. After 10 h, it was placed at 38°C. We got the av. amt. of each target 96 h later as: total content of residual sugar of 9.3%, the content of alc. of 12.5% (V/V), the rate of alc. of 48.8%, and the starch utilization of 85.9%.

Preventive effec

19. Preventive effect of swine blood enzymolysis product on iron deficiency anemia

~0 in rats Full Text

By Hu, Yandan; Wang, Long; Shi, Lei; Zheng, Bo; Chen, Yizi; Huang, Chengyu; Li, Ming


The preventive effect of swine blood enzymolysis product (SBEP) on the iron deficiency anemia in

Wistar rats was studied. 48 Wistar growing female rats were randomly divided into a low-iron control group and three groups added with SBEP at low, middle and high levels resp. The control rats were fed with a low-iron diet; the rats in the low, middle and high doses groups were fed with the low-iron control diet added with SBEP at different doses (7, 14, and 28 SBEP g/kg) for 32 days. Body wt. was measured

once every four days. Tail blood of all rats was collected for the anal. of Hb, hematocr...

Solid-state ferm

20. Solid-state fermentation simulation system of strong-flavour liquor Full Text

By Shi, Yongling


Solid-state fermn. in lab. was the first step for the applied research for the distillery prodn. The elements that affected the process of fermn. and regulations in the process of fermn. could be found by the solid-state expt. simulated the real prodn. process; and then the results could be used to guide the real manuf. process. The solid-state fermn. system was a system that based on the simulation of practical prodn. process; it was a precise, stable and general-used lab. method that could reflect the real changes and regulations in practical manuf. Because of the continuous improvement o...

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Research and app

21. Research and application of antihypertensive peptide derived from food Full

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Text

By Zhou, Hexia; Ma, Liang; Zhang, Yuhao


Angiotensin 1-converting enzyme (ACE) played a key role in blood pressure regulation processes.

Antihypertensive peptides that derived from food had a relative mol. mass less than 1000 Dal, and were normally got from protein by protease hydrolysis in a very mild condition. Angiotensin 1-converting enzyme played an important physiol. role in human blood pressure regulation system. On the one hand, it made no active angiotensin I into angiotensin II; on the other hand, ACE also degraded the bradykinin into inactive segment. The active peptides from food protein had significant antihypertensi...

Nutritional and

22. Nutritional and health-protective functions of mung bean Full Text

By Zhang, Haijun; Jia, Dongying; Yao, Kai


Mung bean contains various nutrients and phytochems. and shows various nutritional and health-promoting functions. The author reviewed the nutrients and biol. active components in mung bean.

Moreover, its health benefits including detoxification, hypolipidemic effect, antibacterial action and antitumor were introduced.

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Research progres

23. Research progress on extraction and refining of citrus essential oil Full Text

By Lu, Shengmin; Shi, Yingchun; Yang, Ying


Essential oil from citrus is a large type of natural flavors and fragrances, which is popularly used in food industry, daily chem. products and health care field. Combined with our previous research results, the development of oil extn. methods from citrus peel and their effects on oil quality were summarized in this paper. The necessity of refining and the characteristic of each refining and concn. method were discussed.

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The advantages and application prospect of high-fold concd. citrus essential oil were also stated. All these would help to widen ideas on quality up-grading and competiti...

Study on process

24. Study on processing of arrowroot tea Full Text

By Wang, Lei; Wang, Gang; Rao, Qing; Lai, Xiongwei; Liao, Zihai; He, Guobin


The processing of arrowroot tea was studied. By means of sensory evaluation, one-factor expt. and orthogonal expt., the optimum conditions obtained in this work were: arrowroot powder : guar gum : xanthan gum = 10 : 0.0086 : 0.0057; temp. of 115 degree C and 20 min for drying process; and temp. of

110 degree C and 5 min for stir-frying.

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Technology resea

25. Technology research of wild Stauntonia chinensis beverage Full Text

By Pan, Hongmei; You, Jinggang; Bai, Hongmei; Huang, Luhua; Chen, Gong; Li, Xiaoying; Li, Yien


The Guizhou Stauntonia chinensis was taken as raw material. According to the single factor expt., pectinase hydrolysis treatment conditions were as follows: the optimum pH 3.5, the optimum temp. of 50 degree C, reaction time 2 h, and Stauntonia chinensis juice rate 78%. By the orthogonal exptl. design to optimize the drink recipe, the Stauntonia chinensis beverage's color, smell and taste were very good. The formula of the orthogonal exptl. design drink was: Stauntonia chinensis juice 10%, concd. orange juice

2%, sugar 4%, ethyl maltol 0.04‰, citric acid 1.5‰, potassium sorbate 0.2‰, papaya...

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Study on the inf

26. Study on the influence factors for quantitative analysis of protein Full Text

By Tao, Liangliang; Hou, Hongbo; Li, Ningning; Chen, Lei; Li, Wanfei


Protein products prodn. and processing system were relatively complex, and accurate detn. of protein content anal. was the difficulty faced by modern scientific anal. of one of the topics. Currently, many methods were used in the detn. of protein, among of which org. dyes spectrophotometric method had attracted more attention. This paper introduced the color reaction mechanism of the interaction between some org. dyes and protein, and discussed the influence of distractors such as the complex system of pH, ionic strength, surfactant and hydrophobic substance on dye-protein complex absorption...

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Determination of

27. Determination of Fe, Mn, Cu and Zn elements in corn by flame atomic

~0 absorption spectrometry Full Text

By Yang, Kuihua; Li, Guolan


With HNO3-HClO4 (4+1) wet digestion method to pretreat samples, the contents of four elements Fe,

Mn, Cu, Zn in corn were detd. by flame at. absorption spectrometry. And the recovery rate of 97%-99% for Fe, 95%-100% for Mn, 95%-103% for Cu, 100%-104% for Zn were obtained. The av. rate was

95%-104%, and RSD was 0.1%-0.9%. It was shown that the method was reliable for the test of precision and accuracy.

Comparison of th

28. Comparison of the nutritional components in muscles of Norway salmon and

~0 artificial breeding salmon Full Text

By Liu, Yanling; Deng, Lin


The contents of nutritive compn. were measured in the muscle of artificial breeding salmon and Norway salmon. The results showed that the contents of moisture, crude ash, crude protein, crude fat of artificial breeding salmon and Norway salmon were 62.10%, 1.92%, 21.01%, 14.94% and 69.01%, 1.88%,

21.66%, 7.37%. Eighteen common acids were found in the both muscles, and the total contents of amino acid (TAA), 8 essential amino acids (EAA) and 5 flavor amino acids (FAA) were 32.22%, 13.93%,

11.42% and 29.95%, 12.46%, 10.66%. The contents of minerals were also abundant in two salmon muscles.

Comparative stud

29. Comparative study on mustard nitrite and nitrite content of other foods Full Text

By Zhang, Yuli; He, Jialin


In this paper, nitrate contents of raw materials and products of the pickle, daily vegetables, pork, sausage, sausages and bacon were detected. The results showed, nitrate content in pickle products was about 3.1 mg/kg, but nitrate contents of overnight dish, sausage, sausages and bacon were its 2-5 times.

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Determination of

30. Determination of acesulfame K in milk beverage by HPLC Full Text

By Zong, Wanli; Yang, Yuanping; Qu, Shuxia


The method of detn. of Acesulfame K in milk beverage by high performance liq. chromatog. was optimized. The HPLC condition was adjusted accordingly. The sepn. was achieved by using a ODS-C18 column (150 mm×4.6 mm) with mobile phase 0.02 mol/L NH4Ac/methanol (95/5) and velocity of 1.0 mL/min. Lastly the detn. was conducted at 214 nm through a UV detector. The relative std. deviation of measuring results of the method was 1.04% (n=4), and the av. recovery was 91.33%. The method could meet the requirements.

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Processing techn

31. Processing technology of sarah pear-blueberries wine Full Text

By Dong, Jianlan


Fresh Sarah Pear and Blueberries were used as the main raw material to ferment wine with yeast. The key factors influencing the quality of cider such as inoculation quantity, initial pH and fermn. temp. were explored, through monitoring sensory quality, alc. concn., residual sugar of cider during and after the

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fermn. The optimal conditions of cider fermn. were investigated by L9 (34) orthogonal design. The conclusion could be summarized as follows: 100 g of pears adding water 50 mL were fermented with 8% yeast at 28 degree C and the initial pH was 7. The significance inspection showed that...

Effect of immobi

32. Effect of immobilization on yeast invertase activity Full Text

By Li, Qin


Sodium alginate embedding was used to fix yeast sludge. The changes of sucrose enzyme activity before and after immobilization, and the effects of temp. and pH before and after immobilization on sucrose enzyme activities were explored. The results showed that optimum temp. of invertase was 60 degree C and its optimum pH was 7. The exptl. results showed that: immobilization had low effects on invertase activity.

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Optimization of

33. Optimization of two-phase systems extraction total flavonoids in phellodendron

~0 by response surface analysis Full Text

By Yin, Yongzhong; Long, Jinguo


Total flavonoids in phellodendron were extd. by alc.-ammonium sulfate two-phase aq. system synergism with ultrasound extn. Extn. time, ethanol-water ratio, material-solvent ratio and salt concn. on extn. ratio of total flavonoids were studied by expt. of single factor. Basing on single factor expt., extn. time, ethanol-water ratio and material-solvent ratio were as response factors. The extn. ratio of total flavonoids from phellodendron was as response value. According to Box-Benhnken principle of design, the response surface method included three response factors and three levels and infl...

Study on DVS yog

34. Study on DVS yogurt starter cultures in processing of yogurt Full Text

By Sun, Lingxia; Zhang, Qiuhui; Li, Hong; Li, Zhenzhen


In order to reduce the amt. of DVS yogurt starter cultures and the prodn. cost, the activation times and inoculum concn. were studied. The results showed that the best activation times of 518 and 350 DVS yogurt starter culture were both once, and the best inoculum concn. was 0.06 g/250 mL.

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Cloning and expr

35. Cloning and expression of α-glucosidase gene from Thermotoga neapolitana

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Full Text

By Chen, Lili; Chen, Ping; Hua, Xinchun; Jiang, Haiqin; Liu, Qiong; Bi, Yunfeng


To produce a kind of Thermotoga neapolitana DSM 4359 α-glucosidase (TNAG) in large quantity, which

GenBank registration no. was lcl27401, the gene was cloned and expressed in Escherichia coli. First, the genome DNA of T. neapolitana DSM 4359 as a template and through the PCR amplification target gene

and complete the T cloning, the results of database contrast in NCBI indicated: the similarity of amino acid sequences of target gene and Thermotoqa sp. RQ2 was more than 99%. Then the target gene was connected to expression vector pET-32a(+) and E. coli Rosetta was imported with iso-Pr β-D-1-th...

Study on extract

36. Study on extraction technology of flavonoids from Fagopyrum cymosum grains

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Full Text

By Tang, Yu; Peng, Dechuan; Sun, Junxiu; Liu, Jianlin; Shao, Jirong


The optimal technol. requirements of extg. flavonoids from Fagopyrum cymosum grains were investigated. The optimum ethanol extn. conditions were follows: ethanol concn. 80%, solid-liq. ratio

1:40, extn. temp. 60 degree C and extn. time 2.5 h.

Study on relatio

37. Study on relationship between the amount and effect in extracting cordycepin by

~0 ethyl acetate Full Text

By Xiao, Zhenghua; Zhang, Xianghong; Zhang, Min; Wang, Yunchun; Hu, Zhi; Wu, Qiang


Based on the study of verification test and via orthogonal test in extg. cordycepin of different factors including concn. of cordycepin infusion, dosage of Et acetate, extg. standing time, shaking time, extg. temp., pH value of cordycepin infusion and extg. times, the best processing parameters for extg. cordycepin were optimized and screened. The results showed that when mainly considering the yield rate of cordycepin, the best parameters were as follows: massfraction of cordycepin infusion of 20%, cordycepin infusion to Et acetate ratio of 1:1.2, pH of cordlycepin infusion of 7.5, shaking t...

Breeding of mona

38. Breeding of monascus protoplasts by UV mutagenesis and fusion and detection

~0 of MonacolinK Full Text

By Wu, Xueqian; Wang, Fangan


The original strain Q-11, which had higher yield of MonacolinK was adopted by the dual technol. of UV mutagenesis and fusion of protoplast. One stable and high-MonacolinK-yielding Monascus strain was obtained. The optimum conditions for enzymic protoplast showed that the mycelium age of the Q-11 was

36 h, time of enzymolysis was 2.5 h-3 h, and enzymic system (0.3% lysozyme + 0.5% snailase + 0.5% cellulase). The Monascus protoplast in the 25W UV lamp at a 20 cm distance for 80-100 s, and the death rate reached 88.7%-91%. The protoplast fusion rate of X-60 and Q-11 was 3.56‰. The MonacolinK...

An elementary in

39. An elementary introduction to the IMP and high chicken quality Full Text

By Tang, Zhenrui; Zhu, Renjun; Liu, Xingyong


Inosine monophosphate acid (IMP) is the key indicator of chicken flavor characteristics, and its content is

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an important basis to evaluate the quality of high-quality chicken. More and more attention of IMP was paid by people because of the pursuit to the flavor in recent years. This paper discussed the content of

IMP influenced the chicken quality, the factors affecting the contents of IMP in chicken, the synthesis mechanism and the industrial prodn. of IMP from the perspective of quality chicken.

Study on optimiz

40. Study on optimization of the extraction technology of Lycium barbarum

~0 polysaccharide by response surface methodology Full Text

By Liu, Lin; Yan, Ruiming; Zeng, Fanjun


In this study, the method of polysaccharide extn. was hot water extn. With anthrone-sulfuric acid method, the content of LBP was tested under the 620 nm and the yield was calcd. Box-Behnken statistical design technol. was used to optimize the method of LBP extn. With the response surface optimization, the optimum conditions were: extn. temp. 87 degree C, liq. ratio 1:26 and extn. time 7 h. On the conditions, the highest yield of LBP was 8.2%. The results were not only had the best extn. conditions for LBP, but also the results of response surface design expt. was much higher the tradition...

Optimization des

41. Optimization design of manufacturing technique of low-sugar yoghurt Full Text

By Xue, Long; Zhu, Yinglian; Zhang, Peizheng


This paper, taking whole milk powder as the main material and stevioside and sucrose for sweeteners, developed low-sugar yoghurt, which had good flavor and high nutritive value, and many health effects.

The orthogonal expt. indicated that the optimal technol. conditions as follows: when the ratio of stevioside and sucrose was 7:3, the quantity of sugar was 2%, inoculum concn. was 1.5%, and the fermn. temp. was 40 degree C. Under the process conditions, the product was the organization state uniform and had unique flavor with the milk and chrysanthemum mix fragrant.

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Study on index c

42. Study on index change of direct vat set function bacteria during the fermentation

~0 process of green vegetables saline Full Text

By Yu, Wenhua; Zhang, Shuyan; Chen, Gong; Liu, Zhu; Lan, Hengchao; Wan, Hu; Zhang, Qisheng; Li,

Jiezhi; Zhang, Ying; Li, Heng


Key technologies during the fermn. process of pickled green vegetables using direct vat set (DVS) were studied. The changes of sol. solids, pH, lactic acid, amino nitrogen of green vegetables and saline water in saline fermn. process were detected. The saline fermn. parameters of green vegetables with direct vat set function bacteria were confirmed that: salt was added 6%-8%; at the same time 0.04‰ direct vat set function bacteria was sprayed in a layer green vegetables; after one month saline treatment, lactic acid content reached above 0.6%, and the content of notrite gradually decreased t...

Screening of dih

43. Screening of dihydroxyacetone-producing marine bacteria and optimization of

~0 the fermentation conditions Full Text

By Chen, Zhe; Wang, Zhaoshou; Fang, Baishan; Wang, Shizhen; Peng, Yajuan


Twenty strains capable of producing dihydroxyacetone from glycerol were isolated from the soil of the mangroves in Xiamen Harbor, and one of them named ch20-1 had relatively higher converting capability of 96.3%. The strain was identified by 16S rDNA sequence and systematic biochem. anal. The results showed that the strain belonged to Flavobacterium. Plackett-Burman (PB) design and Central Composite

Design (CCD) were applied to screen and optimize the fermn. conditions to produce DHA. The amt. of

CaCO3, and the concns. of sorbitol and yeast ext., as three key factors, were found to signifi...

Initial studies

44. Initial studies on improving quality of mustard tube pickle Full Text

By Zeng, Fankun; Hou, Dongjun


The multiplication of Bifidobacterium Longum in artificial inoculate pickles fermented by Lactobacillus plantarum was mainly studied in the paper. A few of growth factors were compared. The medium fermented soln. formula and the best conditions were detd. Bifidobacterium Longum no. of pickle in different packages was compared finally. The results showed that: three different extn. liq. of jerusalem artichoke, potatoes, soybean had proliferation function to Bifidobacterium Longumr and jerusalem artichoke was the best. Tomato juice 20% and 2% extns. from Jerusalem artichoke in skim milk cou...

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Comparison and o

45. Comparison and optimization of extraction process of canthaxanthin produced

~0 by Gordonia sp. Full Text

By Li, Chao; Wang, Jinhua; Wang, Yongze; Zhao, Jinfang; Liu, Zao


The extn. method of canthaxanthin produced by Gordonia sp was researched. The pigment was extd. with five different kinds of methods such as DMSO (DMSO) extn., combing hydrochloric acid (HCl) with heating method, snail enzyme treatment and freeze-thaw method. Furthermore, L9 (34) orthogonal test was used to optimize the technol. with extn. temp., extn. time, ratio of material to solvent as influence factors. The results showed that DMSO method was suitable for extn. of canthaxanthin and the canthaxanthin concn. could reach 197.88 mg/L. According to the orthogonal expt., the best optimizati...

Study on process

46. Study on processing technology of nutritional sauerkraut Full Text

By Li, Heng; Chen, Gong; Li, Guobin; Zhang, Qisheng; Hu, Taijian; You, Jinggang; Wan, Hu; Wei,

Wanwen; Yu, Wenhua


The pretreatment of raw materials and process technol. in sauerkraut prodn. process were studied and the effects of harvest time, salting method, salting time, salt consumption, cleaning, desalination, mixing materials, sterilization and storage processing on the selenium, iron and zinc content in Nutritional

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Sauerkrau were discussed. The optimum of parameters for the pretreatment of raw materials and process technol. was detd.: collection period: normal collection period, salting method: direct salting, salting time: 3 mo, salt consumption: 7%, cleaning process: 5 times the water of salted m...

Research on cons

47. Research on constringent meatballs with oat dietary fiber Full Text

By Yang, Yue; Luo, Cheng


The constringent meatballs were prepd. by adding the right amt. of oat dietary fiber, textured soybean protein, mixed phosphate to fresh porcine hind legs meat. The research made sensory evaluation result-anal. about the mouth feel, elasticity, taste, color and section of the meatballs to find out the best parameters of producing constringent meatballs with oat dietary fiber. The results showed that the best parameters were adding 5% oat dietary fiber, 18% textured soybean protein and 0.5% mixed phosphate.

When adding 5% oat dietary fiber, the meatballs had favorable sensory quality and hig...

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Research of heal

48. Research of health care beverage process technology Full Text

By Chen, Qiong; Zhou, Yinghong


A functional beverage was produced using vinegar and egg, honey as main materials and Chinese medicinal herb exts. such as medlar, licorice, chrysanthemum using combinative enzyme. The condition of enzymic hydrolysis, selection of color-protecting reagent, stabilizer and sweetener were also discussed. The result showed the optimal condition of the protein's enzymic hydrolysis. Gluconic acid lactone (0.05 mg/mL) was used as color-protecting reagent. β-Cyclodextrin (0.1%) was used as stabilizer.

Stevioside (0.3 g/L) was used as sweetener. The best formula of the beverage was detd. by ortho...

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Flavoring compos

49. Flavoring compositions from the mulberry fermentation wine Full Text

By Shang, Jingmin; Zhao, Xinjie


This paper took the wine brewed from the clear mulberry juice as sample, through liq.-liq. extn. as sample pretreatment and used GC-MS to analyze the odorants. The results showed that 28 compds. were identified in the wine: phenylethyl alc. (2.54%), Et succinate (6.21%), butyrolactone (5.42%), isoamyl acetate (2.54%), octanoic acid Et ester (2.07%) and Et acetate (0.78%) were the major constituents of the aroma profile of mulberry wine.

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Study on mulberr

50. Study on mulberry wine brewing process and analyze on physical and chemical

~0 index and nutrition index Full Text

By Wu, Jingjing; Liang, Guiqiu; Lu, Chunxia


Combined fermn. technol. with original fruit soaked process could get unique flavor mulberry wine

which made mulberry fruit as raw material. Analyzed orthogonal expt. on conditions of the main fermn. of mulberry original wine, the results showed that 23% of initial sugar content, 0.08 g/L of sodium bisulfate content and 0.21 g/L of yeast as the best factors of process. Mixed the mulberry of fermented original wine with mulberry of the soaked original wine in ratio of 5.6: 1, the test showed that the mulberry wine was high in vitamin C content, had 23.3 μg/100 mL and vitamin E content was 19....

Relationship bet

51. Relationship between liquor aging and storage conditions Full Text

By Pan, Jianjun; Liu, Nian; Zhang, Lei; Liu, Xu; Peng, Kui; Wang, Chaokai; Li, Xianshu


After base liquor was stored in the containers of liquor storeroom in a period of time, aroma would become more harmonized and flavor would be improved. Relationships between liquor quality and containers, time, temp. on base liquor storage were studied with sensory evaluation, physicochem. anal. and gas chromatog. anal. The results showed that the effects of aging which base liquor stored in pottery was significant than in stainless steel tank. Liquor stored in pottery needed 7 to 8 mo to aging, while liquor stored in stainless steel tank needed 9 to 10 mo to aging. In a short time, high-...

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Detection and co

52. Detection and control properties of heterocyclic amine Full Text

By Chen, Fang; Zeng, Fankun


A review. Heterocyclic amine, a kind of strong carcinogens, mainly existed in high-temp. cooking food, which was rich in protein. The classification, detection, prevention and recent research progress of heterocyclic amine were mainly reviewed in this paper.

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Analysis the sou

53. Analysis the sources of soy protein derivative Full Text

By Liu, Yanmin


During fermn. of soy sauce, microbial protein decompn. of raw materials was not complete. The soy sauce and protein hydrolyzates of protein derivs. showed that the current soy sauce brewing process to the hydrolysis of proteins was incomplete, only about 60%. Protein degrdn. in protein hydrolyzate was not entirely, its protein degrdn. ability at about 80%. Because of the testing technol. was not very peptide mature in qual. aspects, there were some difficulties. It could be only as a difference method between soy sauce and a of protein hydrolyzates.

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Analysis on the

54. Analysis on the components of rice flavor product Full Text

By Yan, Jun; Li, Renwei; Qu, Jin; Zhong, Hongxia; He, Xiaoping


A preliminary anal. based on liq. chromatog. had been developed for rice flavor of the Components of the product, identified by retention time characterized the main flavors of rice flavor products. The results

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showed that the main components of rice flavors products were several common flavor substances of

2-acetyl pyridine, 2-propionyl-pyridine, 2-acetyl pyrazine, vanillin, Et vanillin and so on. Different brands of rice products had different flavors and flavor compn. of the material.

Polymalic acid s

55. Polymalic acid synthesis with Aureobasidium pullulans fermentation

~0 experiments Full Text

By Li, Ruiying; Qiao, Changsheng; Guo, Hua; Xu, Yonghu


In this paper, polymalic acid (PMLA) synthesis with Aureobasidium pullulans fermn. expt. was studied.

A high cell permeability strain was obtained by UV mutagenesis. Through study on the optimization of fermn. conditions, two-section fermn. method was used to produce PMLA. The optimum fermn. condition was growth temp. 30°C, PMLA produced temp. 25°C and inoculum 8%.

Process technolo

56. Process technology of yam health pickle Full Text

By Wen, Wen; Li, Liang; Zhang, Wenxue


Yam is a common medicine and food of material resources. We tried to put the traditional Chinese kimchi and traditional Chinese medicine combined, to make new health care for raw materials yam pickles. We estd. yam pickles by pH. The changes of pH value, NO2-, yam polysaccharide and yam starch during the fermentative process were mainly studied. And then, the conclusion that yam can serve as a kind of new type of health pickle was got.

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Optimize on the

57. Optimize on the processing technological conditions of high-quality tofu

~0 pudding Full Text

By Yuan, Xianling


The workmanships and method of Tofu pudding was optimized in his thesis. The factors including the soaking time, the amt. of the water added, the temp. and the amt. of lactone when grinding beans and so on had been studied. The best conditions obtained good taste, quality and stability of tofu pudding were that the soaking time was 7 h; the ratio of bean to water was 1: 5; the amt. of adding lactone was bean-lactone ratios of 50: 1 and the point pulp temp. was 80°C.

Research on brow

58. Research on browning and controlling of fruit juice Full Text

By Shu, Nianhui


A review. This Article introduced the enzyme Browning and nonenzymic Browning in fruit juice and discussed the influence factors of Browning, including pH, temp., substrates and oxygen. Browning inhibitors and controlling measurements were also presented.

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Extraction resea

59. Extraction research of the dietary fiber of Yam Full Text

By Qiao, Xuwei; Liu, Tingyuan; Zeng, Li


Influence of immersion solid-liq. ratio, particle size and immersion time in phys. extn. of yam was studied, while the influence of enzymic hydrolysis solid-liq. ratio of α-amylase and glucoamylase, enzymolysis time, enzymolysis temp. was studied. The result showed that the best optimum conditions of extg. dietary fiber of yam were 1: 4 immersion solid-liq. ratio, immersion time 3 h, 200 mesh in immersion; 1: 8 solid-liq. ratio, enzymolysis time 1 h, enzymolysis temp. 65°C in enzymic hydrolysis and the extn. rate was 20.19%.

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Isolation and id

60. Isolation and identification of Bacillus alcalophilus producing elastase in

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Nyingchi Full Text

By Ma, Changzhong; Tian, Guanglou; Gu, Xuedong; Luo, Zhang; Yang, Lin


To isolate bacillus alcalophilus which producing Elastase in Nyingchi of Tibet, this study took examples in the slaughterhouse's soil and sewage of Bayi Town in Nyingchi, and isolated it. The ratio (HC) of hydrolysis of elastin formed transparent circle diam. to the diam. of the colony is the largest as research object. Transparent circle diam. and the diam. of the clony were measured on plate hydrolysis of elastin.

It was identified in term of morphol. characteristics, physiol. and biochem. characteristics. The results showed that the strain of bacteria which was isolated was identified a...

Pre-treatment of

61. Pre-treatment of ethanol extraction process of diosgenin Full Text

By Shen, Hui; Zhao, Congcong; Liu, Zeng; Zeng, Fanjun


The ethanol extn. process conditions of saponin in process of diosgenin were studied, including extn. temp., ratio between material and liq., extn. time and ethanol concn. Through orthogonal expt., the optimal conditions were detd.: 50°C, the materials-liq. ratio of 1: 14, 80% ethanol, extn. time of 7 h, according to the optimized conditions, the av. extn. rate could be 91.81%.

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Optimization of

62. Optimization of microwave-assisted extraction of polysaccharides from

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Auricularia auricular with response surface methodology Full Text

By Zeng, Weicai; Zhang, Zeng; Jia, Lirong


Response Surface methodol. (RSM) was used to optimize the microwave-assisted extn. (MAE) for polysaccharides from Auricularia auricular (PAA). The correlation in the temp., time, microwave power and pH of soln. were studied. By the SAS software, the optimum conditions of MAE of PAA can be concluded as temp. 95°C, time 25 min, microwave power of 860 W and pH 7.0. Under the optimum

conditions, the yield of PAA is up to 16.53%.

Different pretre

63. Different pretreatment methods on sugar reducing content of corn cob Full Text

By Wang, Chenchen; Zhang, Huashan; Wang, Weiping; Chen, Wei


By single factor and orthogonal expt. the optimum corn cob pretreated technol. was confirmed, and provided carbon sources for ethanol fermn. of S. cerevisiae. In this paper, dil. sulfuric acid combined with high temp. and pressure, high temp. and pressure, dil. sulfuric acid combined with microwave and dil. sulfuric acid combined with ultrasonic pretreated corn cob. The results showed that 1% of dil. sulfuric acid and the corn cob in the case of 10: 1 at 121°C high-temp. processing 3 h was the best treatment soln., and the reducing sugar concn. was up to 36.38 mg/mL.

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Accelerated agin

64. Accelerated aging of balsamic vinegar by chemical method Full Text

By Huang, Ting; Ma, Chengjin; Zheng, Junxiao; Peng, Zhongjin; Xiao, Wang; Huang, Qun; Ge, Wenying


In this expt., the new brewed balsamic vinegar was accelerated maturity by chem. method, meanwhile, the content of ester was obtained by aging as index. Taking the concn. of hydrogen peroxide, reaction temp., reaction time as investigation factor, the optimum conditions were detd. through orthogonal expt.

The optimum conditions of aging balsamic vinegar by chem. method showed as follows: concn. of hydrogen peroxide was 0.05 mol/L; reaction temp. was 30°C and reaction time was 2 h. By the chem. method of the vinegar in the near UV region spectra had significant upward trend, the result showe...

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Preparation of c

65. Preparation of caffeine from tea by supercritical CO2 extraction Full Text

By Zhao, Xuzhuang; Guo, Weiqiang; Tang, Yuanmou; Zhao, Yu


The caffeine was extd. from tea by supercrit. CO2 extn. technol. in this paper. The caffeine was measured by UV spectrophotometry method. The extg. rate of the caffeine was chosen as the detective index and the optimum extn. conditions were investigated. The orthogonal test was used to investigate the effects of pressure, temp., ext. time and the species of cosolvent on the extg. rate of the caffeine. The results indicated that when using 30% ethanol as cosolvent, extg. pressure was 25 MPa, at 40°C for 4 h. The extg. rate of the caffeine was up to 3.95%.

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Analysis of the

66. Analysis of the structure of yeast glucan Full Text

By Zhang, Haibo; Dai, Jun; Luo, Biying; Zhang, Yan


The structure of yeast glucan was studied. The Mw of yeast glucan was detd. by HPLC and the structure of yeast glucan was analyzed by IR, 1H and 13C NMR. The result indicate that the Mw of glucan is

800-1000 KD, and the glucan is β-1,3(1,6)-glucan, in which the β-1,3-glucan is about 85%.

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Researches on th

67. Researches on the mathematical model and air-drying properties of Pachyrhizus

~0 angulatus slice Full Text

By Wang, Lei; Wang, Gang; Rao, Qing; Lai, Xiongwei; Liao, Zihai; He, Guobin; Lu, Xiaoli


Researches on the air-drying characteristics of Pachyrhizus angulatus slice were conducted on the air-drying test machine. The effects of air temp. as well as velocity and material d. on the drying rate were also investigated, and the order from high to low was air temp.>velocity>material d. The exptl. data was processed base on three different math. models, and the result showed that the drying performance of

Pachyrhizus angulatus slice, agreed with Page equation (viz.). The F value of model fitting was 1102.35, showed great significance.

Purification and

68. Purification and characterization of ribosome inhibiting protein from the seeds

~0 of Jatropha curcas Full Text

By Zhao, Xingxiu; He, Yiguo; Fang, Chunyu; Deng, Jing; Wu, Huachang; Cheng, Chi


A ribosome inhibiting protein (RIP) was isolated and purified from the seeds of Jatropha curcas by pptn. of satn. of (NH4)2SO4, strong cation exchange chromatog. column (SP Sepharose Fast Flow) and

Sephadex G-75 mol. sieve chromatog. The results of SDS-PAGE, PAGE, IEF-PAGE, and PAS-schiff staining after SDS-PAGE showed that RIP was a homogeneous single band or a glycoprotein band with pI of 8.7. The purified RIP's carbohydrate was about 5.1%.

Effect of tea gl

69. Effect of tea glycoprotein on the functions of secretion and phagocytose of

~0 dendritic cells Full Text

By Han, Cheng; Nie, Shaoping; Huang, Danfei; Chen, Yiqing; Xie, Mingyong


The basis was provided to elucidate the immunomodulatory mechanism of tea glycoprotein (TGP) by testing its effects on the maturing of murine bone marrow derived dendritic cells (DCs). Monocytes generated from bone marrow of Balb/cj mouse were cultured for 6 days in complete RPMI 1640 medium contg. 10% FBS, rmGM-CSF and rmIL-4.1-50 μg/mL TGP were added to cells on day 6 of culture for 48 h. The phagocytose ability of DCs were analyzed by flow cytometry. The level of mouse IL-12 p70,

IL-10 and IL-1β in culture supernatants was detd. by sandwich ELISA. The level of NO was detected by

Griess ...

Optimization of

70. Optimization of fermentation production medium of glutathione by

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Saccharomyces cerevisiae using response surface methodology Full Text

By Zhou, Mingfeng; Huang, Fan; Zhang, Weiwei; Wang, Changgao; Lin, Jianguo; Cai, Jun


Optimal fermn. media of glutathione prodn. of Saccharomyces cerevisiae by Plackett-Burman design,

Box-Behnken design and Response surface anal. were studied. Five nutrients factors' effects on the fermn. such as glucose, yeast ext. etc. were evaluated by using Plackett-Burman design. Glucose, yeast ext. and (NH4)2SO4 played important roles in GSH prodn., while others had minor effect. Exptl. design of steepest ascent optimizes the prodn. medium of glutathione to find the best value area. Box-Behnken design and Response surface anal. response det. the optimal concn. of the main factors. Th...

Beef and bean cu

71. Beef and bean curd TG recombination meat response surface optimization

~0 condition research Full Text

By Pan, Hongmei; Yin, Rongxue; You, Jinggang; Li, Qin; Bai, Hongmei; Chen, Gong; Tang, Chun


In this paper, beef and bean curd were cross-linked prepn. of restructured meat by transglutaminase. Tofu and beef recombination optimization parameters were studied by the single factor expt. and response surface exptl. The best optimized formula was that the ratio of beef and bean curd was 4: 1; the amt. of adding accessories (with meat and bean curd total) were TG 1‰, sodium caseinate (SC) 1.2%, salt 2% and compd. phosphate 0.3‰. By response surface method the expt. obtained the optimum process conditions, which were enzyme amt. 4 U·g-1, temp. 40°C, pH7.5 and reaction time 2.5 h. Sensor...

Breeding of a hi

72. Breeding of a high selenium-enriched yeast strain Full Text

By Wang, Xiaobo; Liu, Le; Li, Xueru


A yeast strain Y2 was mutagenized by the radial of 60Co-γ. A high selenium-enriched strain YR166 was screened from mutant strains of Y2. The compns. of culture medium for the growing of YR166 was gained by a L9(34) orthogonal test, which are 10% of wort, 1.0% of (NH4)2SO4, 0.2% of KH2PO4, and

50 μg/mL of the inorg. Se4+. The optimal conditions of fermn. for YR166 strain were the liq. vol. of 60 mL in 500 mL Erlenmeyer flask for 30 h. Se was added in the culture at 6 h. The cultivation temp. was

30°C. Under the optimized conditions the total Se content of the YR166 cells reached 2531.4 μg...

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Effects of direc

73. Effects of direct vat set lactobacillus preparation on the fat accumulation in liver

~0 of obesity rats Full Text

By Shi, Lei; Huang, Chengyu; Zhang, Qisheng; Xu, Jiayu; Chen, Gong; Wang, Ye; Wang, Weidong; Li,

Ming


The study was designed to investigate the effects of direct vat set lactobacillus prepn. (DLP) on the fat accumulation in liver of obesity rats. After 3 days adaptive feeding, a total of 60 SD rats were randomly divided into five groups, control group fed conventional diet, obesity model group fed high-fat diet, the low-, the middle-, and the high-dose exptl. group fed high-fat diet and infused with the soln. of DLP at levels of 1.05×109 cfu/kg/d, 2.10×109 cfu/kg/d and 4.20×109 cfu/kg/d, resp. The food intake was recorded every day, and body wt. was detd. weekly. At 15 wk, all rats were kil...

Development of c

74. Development of compound fruit cake of pineapple and pumpkin Full Text

By Luo, Cheng


Pineapple and pumpkin as raw materials, a new type of compd. fruit cake was developed, the best formula and the best tech. parameters were detd. The results showed that the fruit cake flavor and quality of the size of pineapple and pumpkin quality proportion > sucrose > compd. gum > citric acid, and the optimal level for the combination of pineapple and pumpkin mass ratio of 2:1, sucrose (13%), compd. gum (2.3%), citric acid (0.1%).

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Urease activity

75. Urease activity in an autotrophic bacteria Thiobacillus thiooxidans Full Text

By Liu, Xiaojuan


Urease activity was found in the fermn. of Thiobacillus thiooxidans. The initial concn. of sulfur and urea, and initial pH in the medium influenced urease activity, max. urease activity crude enzyme being noted after 96 h of fermn. with 24 g/L initial concn. of sulfur and 0.1 g/L of urea, and on nature pH 5.82. There was no relevant paper reported.

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Research on the

76. Research on the optimization of spinosad fermentation by response surface

~0 methods Full Text

By Yang, Ruizhi; Guo, Yidong


By response surface methods, the fermn. materials were investigated and optimized. The significant impact factors of the different fermn. conditions, glucose, dextrin and yeast ext., were screened and identified by Plackett-Burman exptl. design. Then the best response area was selected through Steepest

Ascent Path Design. The levels of significant factors were further optimized using central composite design. The optimized medium was as follows: glucose 41.98 g/L, dextrin 13.6 g/L, cottonseed powder

20 g/L, yeast ext. 3.1 g/L, fish meal 10 g/L, (NH4)2SO4 1.5 g/L, MgSO4 0.1 g/L, CaCO3 3 g/L...

Study on glycosy

77. Study on glycosylation technology for corn and rice Yellow Wine Full Text

By Zhang, Xiaoju; Yang, Cuizhen; Li, Hengjiang; Li, Shijie


Corn and rice were considered as raw material for yellow wine, the best corn-rice wt. ratio was 1:1. The optimal glycosylation technol. of corn and rice Yellow Wine was detd. through single factor expts. The results showed that the corn-rice wt. ratio was 1:1, and the optimal glycosylation conditions were glycosylation temp. 35°C, the sweet distiller's yeast 1.2 g/100 g materials, glycosylation time 48 h. In these conditions, the sweet degree of glycosylation samples was high, when the glycosylation samples was fermented by added yeast, the alc. degree was high. The study of glycosylation ...

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Optimization of

78. Optimization of fermentation medium for protease of Bacillus subtilis Full Text

By Xu, Haidong; Wang, Yongze; Wang, Jinhua


Plackett-Burman design and response surface anal. were used to optimize the fermn. medium of Bacillus subtilis BDT-3. Based on the results of Plackett-Burman design, important factors affecting the yield of

Bacillus subtilis BDT-3 were corn flour, peptone, starch. Then, the three factors were further optimized using response surface anal. The three factors were further optimized using response surface anal. The optimal culture medium was: corn powder 4.544%, peptone 1.43%, starch 0.178%, ammonium sulfate

0.4%, sodium chloride 1.0%, calcium chloride 0.27%, ammonium chloride 0.13% and disodi...

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Study on solid-s

79. Study on solid-state fermentation of cellulosic ethanol coupling with

~0 alcohol-resistant Trichoderma viride and Candida shehatae Full Text

By Si, Zhenjun; Li, Ling; Ma, Lingqi; Bi, Chunyuan


Solid-state fermn. conditions of cellulosic ethanol with alc.-resistant trichoderma viride and candida shehatae were researched, esp. in mixing ratio, inoculum concn., fermn. temp. and time. The results showed that the mixing ratio and fermn. temp. were the key factors in the solid-state fermn. process. The optimum conditions were followed as, mixing ratio 1:1, inoculum concn. 15%, fermn. temp. 35°C and fermn. time 132 h. In this condition, the ethanol yield was 481 mL/kg.

Optimization on

80. Optimization on fermentation medium for lipoprotein lipase production by

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Candida rugosa Full Text

By Zhao, Xingxiu; He, Yiguo; Deng, Jing; Wu, Huachang; Meng, Yanfa


Candida rugosa producing Lipoprotein lipase was screened, and the optimization of fermn. conditions was studied. The optimal medium compns. were as follows: olive oil 0.6%, peptone 0.5%, yeast ext.

0.3%, malt ext. 0.3%, Tween-80 0.1%, K2HPO4 0.05%, Na2HPO4 0.1%, MgSO4·7H2O 0.1%. Under the optimum cultivation conditions, the enzyme activity reached 121.65 U/L.

Screening of γ -a

81. Screening of γ-aminobutyric acid-producing monascus strain and its

~0 fermentation conditions Full Text

By Hu, Shan; Wang, Xiaobo; Dai, Zhen; Lan, Xiaoling; Li, Xueru


MXL-8 strain of high-yielding γ-aminobutyric acid Monascus was screened from 20 strains which were isolated from tradition fermn. foods. The culture substrate and fermn. conditions of ML-8 were optimized by means of single factor expt. and L9 (43) orthogonal test. The results showed the medium contents with

2% of rice flour, 2.0% of protein peptone, 1.5% of yeast ext., 0.15% of NaNO3, 0.15% of KH2PO4, and

0.2% of MgSO4. Using the optimized fermn. conditions, the content of GABA was 22.373 mg/mL at

temp. 29°C, shaking speed 200 r/min, and incubating time for 6 days. Therefore, it was feasib...

The comprehensiv

82. The comprehensive utilization of Pueraria and ultrasonic assisted extraction of

~0 isoflavones from Pueraria residue Full Text

By Zuo, Leilei; Liu, Wenjie; Zeng, Fanjun


After sepg. starch from pueraria, the residue was used for extn. of pueraria isoflavones to achieve the raw material comprehensive utilization as well as the resolver and energy saving. By single factor and orthogonal expts., the optimum conditions for ultrasonic assisted extn. was established as following: the starch was removed before the ext., the temp. was 60°C, the solvent was 60% (V/V) ethanol, the material-solvent ratio was 1:18, the reaction time was 30 min, the ultrasonic power was 100 W, and the ultrasonic frequency was 40 KHz. The pueraria isoflavones extn. ratio and yield ratio w...

Utilization of c

83. Utilization of corn processing by-products corn bran and technology Full Text

By Wang, Gang; Wang, Lei; Sun, Caiyu


With corn processing byproducts-corn bran as raw material, the process of making dietary fiber powder was studied. The expt. was designed to get the optimum conditions of removing phytic acid, starch and protein. The results showed that: the optimum conditions to remove phytic acid were: the reaction temp.

60°C, time 4 h, pH 5.0; removal starch: liq. ratio 1:15, boiling temp. 121°C, boiling time 20 min; removal protein: the amt. of protease enzyme 7 U/g, hydrolysis time 4 h, hydrolysis pH 7.0, substrate concn. 1:14.

The total dietary fiber content of bran dietary fiber powder made was up to...

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Study on antioxi

84. Study on antioxidant of α-instant rice Full Text

By Huang, Hua; Hu, Yang; Wang, Yi; Liu, Xuewen


This paper combined peroxide value with sensory evaluation as the evaluation index, antioxidant oxygen absorber and vacuum packaging were used to keep α-instant rice from being oxidized. The results showed that: the oxygen absorber worked best, showed no rancidity after be stored in 50°C for 35 days.

Adding tert-butylhydroquinone (TBHQ) as an antioxidant during soaking period was efficient, the rancid flavor was delayed and the peroxide values were much smaller than the contrasts. Vacuum packing showed little effect on peroxide value and sensory evaluation.

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Studying on the

85. Studying on the extraction process of total flavonoids from Taraxacum by

~0 ultrasonic wave Full Text

By Tao, Liangliang; Li, Peng


Taraxacum as raw material, and the total flavonoids as indicator, the ultrasonic wave extn. of total

Flavonoids from Taraxacum was investigated. The influence factors, including concn. of alc., ratio of solid to liq., ultrasonic wave time, ultrasonic wave temp. were investigated, and the extn. process was optimized through orthogonal test. The results showed that the optimum conditions as follows: concn. of alc. 65%, ratio of solid to liq. 1:35, ultrasonic time 35 min, temp. 60°C, extn. times 4, the extn. rate of total flavonoids could up to 4.01% under the optimum conditions.

Research of the

86. Research of the effect of three types of acid on inhibiting banana skin of

~0 browning Full Text

By Li, Hongzhen; Wang, Qingguo


This paper dealt with the influence of citric acid, salicylic acid and oxalic acid soln. dipping on senescent spotting of ripe bananas. The results showed that citric acid, salicylic acid and oxalic acid dipping treatment inhibited the occurrence of banana skin brown spots significantly, and the method did not have harmful effect on the quality of banana and inhibited the relative permeability. The contents of malondialdehyde (MDA) and phenol increased and the activity of polyphenol oxidase (PPO) was inhibited, therefore the shelf life was extended by two days.

Preparation of a

87. Preparation of astragalosides from Astragalus by supercritical CO2 extraction

~0

Full Text

By Meng, Ying; Zhao, Xuzhuang; Li, Mingyuan


This paper investigated the effects of material granularity and the species of cosolvent using the technol. of supercrit. CO2 extn. to ext. astragaloside from astragalus, and the astragalosides were chosen as the detective index and the optimum extn. condition and the orthogonal test were used to investigate the effects of pressure, temp., extg. time, the species of cosolvent on the extg. rate of the astragalus glycoside. The results indicated that the optimal conditions of extg. the astragalus glycoside were: the size was 60 mesh, the ratio of CO2 fluid was 3.7 L/H, pressure was 35 MPa, at 4...

Development of t

88. Development of the Rhodiola Capsule improving hypoxia tolerance Full Text

By Liu, Lin; Xiang, Jinlong; Zeng, Fanjun


Hypoxia would lead to anomalous change of cells, tissues and organs of metab., function, even the morphol. structure. This paper introduced reasonable fabrication processes to meet the requirements of rhodiola exts. and added Chinese wolfberry ext. and American ginseng which could improve hypoxia tolerance to the Chitooligosaccharide Capsule. Finally, this paper introduced the process of Rhodiola

Capsule and assessed the toxicol. assessment on safety and the improving hypoxia tolerance function of

Rhodiola Capsule.

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Study on microwa

89. Study on microwave-assisted extraction technology of the flavonoids from

~0 peanut hull Full Text

By Qiao, Liangbo; Lin, Huawei; Ma, Xiong; Ding, Leitao; Liu, Junhai


The microwave-assisted extn. technol. of the flavonoids from peanut hull was studied, investigating the influences of ethanol concn., ratio of liquor, microwave time, microwave power and microwave temp. on the flavonoids' extn. rate. The technol. conditions were optimized through orthogonal test. The results showed that the optimum conditions were as follows: ethanol concn. 80%, ratio of material to liquor

1:18, microwave time 6 min, microwave temp. 70°C, microwave power 500 W. The extn. rate reached to

10.660 mg/g in the optimum conditions.

Study on extract

90. Study on extracting technology by ultrasonic method and antimicrobial activity

~0 of total flavonoids from longan shell Full Text

By Xiong, Li; Zhou, Jian; Cao, Xinzhi; Zou, Yongjian


Total flavonoids was extd. from Longan shell by Ultrasonic method with ethanol soln. The optimum extg. technol. as well as the anti-microbial activity of total flavonoids was studied here. The results showed that ethanol soln. concn. was the most important factor affecting the yield of flavonoids, and the optimized formula were followings: ethanol soln. concn. being 70%, liq.-solid ratio being 25:1, extg. times being 2 and extg. time being 30 min for each. The yield of flavonoids was 6.11%. Bacteria, yeast and mildew were used to test the anti-microbial activity of total flavonoids. The r...

Research of proc

91. Research of processing and vacuum sugar permeability technology of preserved

~0 jujube Full Text

By Qin, Ken; Wu, Rongshu


Based on the phys. and chem. characteristics of jujube, the preserved jujube vacuum sugar permeability technol. and influencing factors of system of preserved fruit were researched according to general fruit prodn. process. The results showed that the vacuum was controlled under 0.080 Mpa, remained 30 min and plumped 60 min. By spraying methods of sugar the optimum condition of vacuum sugar permeability technol. was 95°C to syrup.

Study on color s

92. Study on color stability of juice of flat peach during storage at different

~0 temperatures Full Text

By Zhai, Jinlan; Yang, Yanbin; Gao, Rui


The color stability of the juice which were prepd. from the flat peach pure was studied during the storage at different temp. The results showed that the browning degree increased gradually, the content of reducing sugar changed slightly, the content of amino nitrogen showed a decreasing trend, the sol. phenol

and protein reduced gradually, and no obvious change in pH.

Research on sepa

93. Research on separation and purification of itaconic acid from mother liquid by

~0 solvent extraction Full Text

By Chen, Jianjun; Fan, Changchun; Jiang, Junrong


The method of solvent extn. of itaconic acid from the mother liq. was studied. First, the suitable extractant was chosen. Then, the effects of several parameters, such as pH value in aq. phase and temp. on extn. of itaconic acid, were detd. The results showed that the suitable extractant was Et acetate. The total recovery of itaconic acid was 72%.

Study on compreh

94. Study on comprehensive utilization of the potato pulp Full Text

By Ren, Qiongqiong; Zhang, Yuhao


A review. Potato pulp, a byproduct of potato starch prodn., contained useful cellulose, pectin and some proteins, but it was also of high moisture and belonged to easy-decay materials. The paper stated the primary means and related technologies of comprehensive utilization of potato pulp about its home and overseas present status, analyzing existent problem and developing tendency.

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Study on extract

95. Study on extraction of lentinan by ultrasonic wave Full Text

By Wang, Junying; Du, Fenghua; Chen, Tiantian; Zhai, Ligong


In this test, it was using of ultrasonic for disruption of fruiting bodies and extg. polysaccharide. To polysaccharide concn. of lixiviating soln. as the index and orthogonal expt., optimizing ultrasonic extn. technol. of condition was adopted. The conditions were: ratio of solid to liq. 1:25, ultrasonic temp. 50 degree C, ultrasonic time 30 min, and ultrasonic power 300 W. The lentinan yield was 8.72%, under the optimum extn. conditions.

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Study on oxidati

96. Study on oxidative stability of flavor walnut kernel Full Text

By Rao, Qing; Tu, Xueling; Lu, Xiaoli


The flavor walnut kernel was taken as expts. raw material, and was study on oxidative stability of TBHQ and VC for flavor walnut kernel. Then synergized action of citric acid and VE for antioxidants was investigated. At the same time, SPI-starch coating to inhibition effect of rancidity of walnut kernel was discussed. The test results showed that composite antioxidants inhibited significantly rancidity of walnut kernel, and the best formula was received as TBHQ 0.025%, VE 0.02%, and VC 0.02% by orthogonal test, which could make storage period of the flavor walnut kernel up to 10.7 mo. SPI-...

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Refinement of pu

97. Refinement of pueraria extraction and production of functional food for

~0 increasing bone density Full Text

By Zuo, Leilei; Liu, Wenjie; Zeng, Fanjun


The org. phase and water phase were used to refine the isoflavones from pueraria crude ext. The optimization was obtained: at the org. phase stage, the water satn. Bu alc. was used as the ext. solvent, the rate of the ext. solvent and the original soln. was 2:1, the reaction time was 2 h and the ext. time was 4; and at the water phase stage, the rate of water and the original soln. was 2.5:1, the reaction time was 2 h and the ext. times was 3. On this condition, the transfer rate reached 75.58% and the pueraria isoflavones concn. was 79.43%. The refined isoflavones with D-glucosamine and ch...

Study on extract

98. Study on extraction of soluble dietary fiber in burdock Full Text

By Zhang, Yue; Zhang, Feng


Burdock enjoyed the king of vegetables reputation as a rich variety of ingredients and medicinal effect of the effective components, but research about burdock sol. dietary fiber methods of extg. were rarely reported. This paper discussed double enzyme of neutral protease and saccharifying enzyme hydrolysis methods extg. sol. fiber, with burdock as raw material. The expts. results showed that the optimum process conditions of neutral protease were: pH=7, time 3.5 h, temp. 55 degree C, and enzyme vol. 7%.

The optimum process conditions of saccharifying enzyme were: pH=4.5, time 70 min, temp....

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Study on antibac

99. Study on antibacterial activity and stability of allicin Full Text

By Shi, Wei; Zhang, Yan; Bai, Yang; Liu, Ying


Allicin, broad-spectrum antimicrobial activity, is the main bioactive components of garlic. The min. inhibitory concns. (MICs) of Allicin to E. coli and Staphylococcus aureus Rosenbach were detd. through double broth diln. method. Meanwhile, the effects of UV irradn., temp. and pH on stability of Allicin were also evaluated. The results showed the MICs of Allicin to E. coli and Staphylococcus aureus

Rosenbach were 2.5% and 1.25% resp. Moreover, UV irradn., temp. and pH had effect on stability of

Allicin.

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Study on optimiz

100. Study on optimizing extraction of tannic acid from walnut rind through orthogonal regression design Full Text

By Wang, Hong; Li, Yongxia; Wang, Wenjie; Liu, Junhai


The tannic acid from walnut rind was extd. by ultrasonic-assisted extn. method. The extn. technologies were optimized through orthogonal regression design based on single factor test. The results showed that the optimum conditions were: vol. fraction of ethanol 48%, ratio of material to solvent 25 mL/g, extn. temp. 60

degree C and extn. time 39 min. The walnut rind tannic acid yield could be up to 5.17% under the optimum conditions.

101. Optimization of extraction conditions of β-carotene in white lotus pollen Full Text

By Zhang, Yan; Shi, Wei; Wu, Yanyan; Bai, Yang; Huang, Pei


To optimize the process conditions for the solvent extn. of β-Carotene from white lotus pollen, the effects of solvent type, extn. duration and temp., and material/liq. ratio, extn. times on factors were studied by single factor and orthogonal array design expts. The optimal extn. process for β-Carotene from white lotus pollen was found to be as follows: the solvent type of Et acetate, the extn. time of 180min, the extn. temp. of 45 degree C, the material/liq. ratio of 1:6, the extn. time of 2, and the yield of β-Carotene from white lotus pollen could achieve 679.864 μg/g.

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Antioxidant acti

102. Antioxidant activities of phytic acid crude extracts from rapeseed meal in vitro

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Full Text

By Tang, Wuxia; Zhu, Jia; Xiong, Zhiyu; Liu, Chao


The aim was to study on antioxidant activities of phytic acid crude exts. with three solvent exts. from rapeseed meal in vitro. The hydroxyl radical (·OH) was produced through Fenton reaction system, and the superoxide anion radical (O2-·) was produced from self-oxidn. reaction in alkalescent soln. with the help of pyrogallol; redn. ability of phytic acid crude ext. and elimination effect on ·OH, O2-· and

DPPH· were measured with spectrophotometry. Phytic acid of crude exts. with three solvent exts. had redn. ability and some elimination effect on hydroxyl radical, superoxide anion radical, ...

Optimization of

103. Optimization of fermentation conditions for 2-keto-L-gulonic acid Full Text

By Man, Doula; Yang, Weichao; Xu, Hui; Li, Lin; Xu, Ying


The optimization of fermn. conditions for 2-Keto-L-Gulonic Acid (2-KGA) prodn. by screened strains with Response Surface Methodol. (RSM) was introduced. Firstly, according to the results of previous single factor, three significant factors: Corn syrup, KH2PO4 and Urea were selected by Plackett-Burman design from culture of 2-KGA. Then steepest ascent expt. was used to define optimal response region for these three factors. Finally the optimized medium for fermn. of 2-KGA was established by Box-Behnken design and response surface anal.: contg. L-sorbose 9%, corn syrup 1.95%, urea 1.0%, KH2PO...

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Preparing cordyc

104. Preparing cordyceps oatmeal by solid state fermentation Full Text

By Hu, Jingxia; Bian, Yinbing; Chen, Naiwei; Huang, Wen


Using the characteristics, which were cordyceps sinensis suitable in cereal crops to cultivate, cordyceps

BYB-08 strains, which were suitable for the high yield of cordycepin, were screened out by solid-state fermn. grain-oats. Solid-state fermn. of cordyceps was studied with oats as matrix. By single factor and

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orthogonal test, fermn. conditions were optimized and the craft parameters of solid fermn. of cordyceps oatmeal were finally detn. Results showed that: fermented termination time of prepn. liq. strain was detd.

108-114h; the inoculum of liq. strain was about 14% in oat matrix; fermn...

Optimization of

105. Optimization of acetic acid fermentation technology of jujube vinegar Full Text

By Zheng, Zhanwei; Zhang, Baoshan; Wang, Jing; Chen, Jing; Qi, Chunyan


On the basis of previous studies, the author studied jujube vinegar fermented by static fermn., and the four single factors on the impact of acetic acid fermn. The results showed that acetic acid fermn. temp. reached 32 degree C, kiwi mash with the acidity levels of 2.4g/100mL added 6.67%, the ratio of membrane area and vol. of wort was 0.2cm2/mL, and the alc. into acetic acid fermn. was adjusted to 9%.

To optimize the design, the optimal combination was obtained.

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Isolation, ident

106. Isolation, identification and enzymatic characteristics of a

~0 halophilic-amylase-producing strain Full Text

By Li, Min; Liu, Yang; Guo, Zejing; He, Yan; Feng, Zhixiang; Tian, Yongqiang


Halophilic bacteria, which produce extracellular amylase, were isolated from the saline alkali soil of

Shache, Xinjiang. Based on the characteristics of morphol., physiol., biochem. and analyzing the 16S rDNA sequence, the strain was identified as genus Halobacillus, and named Halobacillus sp. SCULCB

HVA-10 (GenBank accession no.: HQ620680). Studies on the condition of strain growth and enzyme prodn. showed that: in high salt tolerance, growth was obsd. in 30% (i.e. 5.13 mol/L) of salt concn., and the optimum salt (NaCl) concn. for growth was detd. as 10%-15%, so the strains were halophilic ...

Breeding of high

107. Breeding of high producing nosiheptide strain through irradiation of

~0

Streptomyces actuosus protoplast by UV-microwave compound Full Text

By Qin, Yanfei; Xue, Zhenglian; Su, Yannan; Wang, Dong


Using UV-19 as original strain, mutagenic effects of UV, microwave and UV-microwave compd. to

Streptomyces actuosus protoplast was obtained. Results showed that compd. mutagenesis had obvious lethal effect on Streptomyces actuosus protoplast. By UV-microwave compd. mutation, a good strain was gotten, named PUM-13. Its shaking prodn. arrived to 883.450 μg/mL, and increased by 17.14% than the original strain. Prodn. performance after 5 generations of the strain was stable.

A preliminary st

108. A preliminary study on preparation technology of snow pear cream Full Text

By Cui, Kaikai; Tu, Xueling; Lu, Xiaoli


The prepn. technol. of snow pear cream with concd. snow pear juice and maltose syrup was made a

~0

preliminary study. The expts. indicated that the optimum formulation was as follows: concd. snow pear juice 40 g, maltose syrup 30 g, water 30 g, CMC 0.30%, citric acid 0.30% and honey 3%. Under the optimal formulation, the achieved product had stable quality, smooth taste and unique flavor.

R&D of low-sugar

109. R&D of low-sugar sweet potato Guo Danpi Full Text

By Wang, Huajie


In this paper, research was conducted on low-sugar sweet potato Guo Danpi. Based on single factor test and orthogonal test, the amt. and ratio of potato starch, compd. sweeteners, compd. thickeners and citric acid were studied. The results showed that these additives played a predominant role in the sensory quality of low-sugar sweet potato and the suitable formula for processing was: 10% potato starch, compd. sweeteners (3% xylitol, 1% maltodextrin, 1% sucrose), compd. thickeners (0.8% pectin, 0.3% konjac gum, 0.4% carrageenan), and 0.2% citric acid.

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Preparation of S

110. Preparation of Stevia Rebaudiana antioxidant jelly Full Text

By Yu, Mei; Ning, Jie; Piao, Meizi


An antioxidant jelly that stevia Rebaudiana leaves were used as an additive was prepd. The clearance rate of DPPH was measured as evaluation index, and factors such as material to water ratio, extn. temp., and extn. time were detd. the optimum conditions of the extn. of Stevia Rebaudiana leaves. Under the optimum extn. conditions that material to water ratio 1:200, extn. temp. 70 degree C, and extn. time 1.5 h, the clearance rate of DPPH was 55.85%. The best formula of jelly was detd. with sensory evaluation as an indicator: adding agar 0.35%, sugar 10%, and citric acid 0.3%. The detns. of...

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Progress in the

111. Progress in the technologies of tea fresh-keeping Full Text

By Shi, Lei; Tang, Fengxia; He, Chuanbo; Wei, Haocheng


A review. The key factors affecting tea quality and the latest research progress of current tea fresh-keeping technologies applied during storage were summarized in order to provide theor. basis for tea processing and fresh-keeping.

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Application of s

112. Application of supercritical fluid extraction methods in the extraction ane

~0 isolation of natural products Full Text

By Li, Qian; Pu, Biao


The paper explained the application principle and method research of Supereritieal fluid extn., and introduced the applicating survey of supereritieal fluid extn. in the extn. and isolation of different active constituent from the natural products.

Quickly determin

113. Quickly determine the leftover of melamine in dairy products by ultraviolet

~0 spectrophotometry Full Text

By Zeng, Weicai; Zhang, Zeng; Gao, Hong


The anal. factors of UV spectrophotometry, such as concn. of alizarin red s, time and temp., were evaluated to det. the leftover of melamine in dairy products. The results showed that in the concns. of 10

μg/mL-50 μg/mL the anal. method of UV spectrophotometry was precise and quickly under the UV wavelength 335 nm, alizarin red s (0.008%), 10 min and 25°C.

Effects of row m

114. Effects of row material pretreatment on flavonoids of lemon dietary fiber Full

~0

Text

By He, Jinmei


Using lemon peel residue as raw material, the effect of different raw material pretreatment methods

(enzyme inactivation and immortal enzyme, rinse and not rinse) on the flavonoids of the lemon dietary fiber was probed. The raw materials after pretreatment were prepd. for dietary fiber by freeze-drying and then detd. the flavonoids. The flavonoids were detd. by UV spectrophotometer. The expt. measured, after the enzyme inactivation, rinse, not enzyme inactivation and not rinse, the preservation rates of flavonoids of the lemon dietary fiber are 71.72%, 83.79%, 92.41%; the results suggest th...

Processing techn

115. Processing technology of Lycium ruthenicum Murr. Juice Full Text

By Chen, Chen; Liu, Zenggen; Zhang, Lin; Tao, Yanduo; Shao, Yun; Mei, Lijuan


Technol. of colloid mill, high pressure homogenizer and membrane sepn. were used in the prodn. process of Lycium ruthenicum Murr. Juice. It was found that the juice yield of Lycium ruthenicum Murr was highest under Juice by colloid mill (twice, 6 mins each time), high pressure homogenizer (90 MPa, three times), ceramic membrane (0.1 um, 100 mL/min), and org. film (10000Da, 80 mL/min, 18 kg).

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Composite fruit

116. Composite fruit vinegar beverage of blackcurrants and blueberry Full Text

By Guan, Ying; Zhang, Dongxue; Zhang, Jun


The tests used secondary fermn. on composite fruit vinegar beverage of blackcurrants and blueberry.

From optimization of acetic acid fermn. and alc. fermn., the optimum alc. fermn. technol. of composite juice of blackcurrants and blueberry was as follows: blackcurrant and blueberry fruit juice mixed with

3:2, initial sugar degree 18° Bx, fermn. temp. 28°C, fermn. time 6 d and initial pH 3.8. The optimized fermn. conditions of acetic acid were as follows: temp. 35°C, ventilation quantity controlled between 1:

0.10-0.15 (vol./vol.) min, initial content of alc. 6.0%, inoculum concn. 8.0%, and i...

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Research of new-

117. Research of new-typed anti-halitosis chewing gum Full Text

By Zhang, Jinwei; Li, Hujun; Zhou, Hongyuan; Hou, Dajun


In this paper, the formulation and processing technol. of anti-halitosis functional chewing gum were studied. Based on the traditional chewing gum formulation and processing technol., the removing bad breath techniques of anti-halitosis functional chewing gum was researched as well. According to the tests, the best compd. is: 3.00 mL/10 g honeysuckle, 2.00 mg/10 g zinc, 0.06 g/10 g tea polyphenols and 60°C for materials absorbing.

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Research on meth

118. Research on methods of preserving scrip for white radish pickle Full Text

By Yue, Yi; Liu, Xuewen


Based on white radish as raw material, white radish was preserved scrip with two methods which were low-temp. blanching and adding exogenous pectin methylesterase. By orthogonal expt., the best prepn. technol. of low-temp. blanching is: the additive amt. of calcium lactate is 20 g/L, 55°C, remaining 20 min. The best prepn. technol. of exogenous pectin methylesterase is: enzyme addn. 0.9 mL/100 mL water, pH 4.5, 50°C, the additive amt. of calcium lactate was 12 g/L. By comparing the two processes, conclusions are drawn: treatment with low-temp. blanching white radish Law was better than addi...

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Research on the

119. Research on the quality change of mustard in circulation area Full Text

By Deng, Mian; Ni, Haifeng; Xiong, Faxiang; Lu, Xiaoli


The sensory quality, nitrite content and colony forming units were chosen as the evaluation indexes, the environmental factors of keeping mustard, including temp., relative humidity and light intensity were studied for their impact on the quality in circulation area. Based on the single-factor and orthogonal test, the conditions of the best quality mustard in the circulation area were temp. 5°C, light intensity 0 Lx, relative humidity (RH) 30%. In the conditions, the mustard kept good quality during 0 d-20 d; the sensory quality had declined and the nitrite content had achieved the peak duri...

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Color protection

120. Color protection technology for salted Jerusalem artichoke Full Text

By Yu, Wenhua; Chen, Gong; Du, Danqing; Zhang, Qisheng; Zhang, Ying; Li, Jiezhi


Effects of the salt concn. on the brown rate of salted Jerusalem artichoke were studied as three kinds of color fixatives (Citric acid, phytic acid and ascorbic acid) were used. Best formula was got as the orthogonal test carried out. The results showed that the optimum parameters of prevention of browning was citric acid 3%, phytic acid 0.6% and ascorbic acid contents 3% resp. After 15 min soaking in the color fixative, Jerusalem artichoke could be preserved for 6 mo with small browning rate.

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Effects of diffe

121. Effects of different sterilization methods on the quality of low-salt picked

~0 tubers mustard Full Text

By Ni, Haifeng; Xiong, Faxiang; Deng, Mian; Lu, Xiaoli


Effects of microwave sterilization and pasteurization on quality in low-salt pickle were studied. The results showed that the low-salt pickle treated with microwave sterilization was better than that with pasteurization not only in color, taste, but also in flavor; the reduced value of nitrite concn. in pickle with microwave sterilization was lower than pickle with pasteurization; the microorganisms in low-salt pickle could be inactivated effectively by microwave sterilization.

Application of T

122. Application of TLC in screening of trehalose synthase producing strains Full

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Text

By Tan, Haigang


Application of TLC in screening of trehalose synthase producing strains was studied. Based on single-factor exptl. design in TLC analyzing the product of trehalose synthase enzyme reaction, the optimum anal. conditions were established during the study of thin layer influence, solvent system and showing color system. The minimal amt. of trehalose which could be analyzed by this method was 0.2

μg. Using this method, five strains of producing trehalose synthase, which was named T005, T007, T010,

T062, T064 and T101 resp., were screened from soil sample.

Optimization of

123. Optimization of culture medium and high cell density culture for Lactobacillus

~0 acidophilus Full Text

By Shi, Dalin; Sun, Mei; Chen, Qiuhong; Hu, Ling; Zhang, Weina; Kuang, Qun


The optimal medium of Lactobacillus acidophilus was studied by single factor expts. and orthogonal expts. The results showed that the optimum medium formula was 2.0% sucrose; 1.5% peptone; 0.5% yeast ext.; 0.2% KH2PO4, optimal initial pH 5.9; optimal growth promoting factors 5% tomato juice. The cell d. of the optimum medium was 9.3×108 CFU/mL in 15 L auto-fermentor and 9.0×108 CFU/mL in

2M3 fermn. tank.

Optimization of

124. Optimization of total flavonoids extraction from orange leaf by response

~0 surface methodology and its antioxidant activity Full Text

By Mao, Xia; Jiao, Shirong; Li, Qin; Tang, Pengcheng; Tang, Yuanmou; Hu, Jiumei


Extn. of flavonoids from orange peel with microwave assisted and antioxidant activity were studied in this paper. The best processing conditions were attained by single factors and RSM, when solid-liq. ratio

was 1: 34, mesh was 80, at 231W for 72s, two times, the yield of flavonoids was 16.58 mg/g. The result of DPPH radical scavenging effect showed that the EC50 (Half elimination concn.) was 40.5 μg/mL.

Synergistic effe

125. Synergistic effect of ethanol and ultrasound on the preparation of maltose seed

~0 crystal Full Text

By Mi, Yan; Li, Jianzhen; Zheng, Mingzhu; Liu, Jingsheng


Utilizing the synergistic effect of ethanol and ultrasound prepd. maltose seed crystal quickly under abirritant conditions. Firstly, nucleation reagent and sucrose ester (SE) are filtered. With the considering crystal habit and crystal characteristic length variance, as criteria, the factors of the super-satn. of maltose soln., anhyd. ethanol add-on, the operating power of ultrasound, ultrasonic processing time were studied by the influence of maltose seed crystal. By the orthogonal expt., the conditions of the prepn. of maltose seed crystal quickly had been optimized. This method also can...

Research of malt

126. Research of maltose hydrogenation preparation for maltitol with ruthenium

~0 catalyst Full Text

By Shi, Shuhang; Liu, Jingsheng; Zheng, Mingzhu; Cai, Dan


Maltitol was prepd. by maltose hydrogenation with Ru-C as the catalyst. Effects of pH value, the amt. of catalyst, pressure, temp. and reaction time on the reaction were detd. The results showed that: the maltitol yield reached 98.2% with the conditions as follows: the pH value of 8.0, catalyst addn. of 0.1%, reaction pressure 4 MPa, reaction temp. 110°C and reaction time 120 min.

Effects of stora

127. Effects of storage condition on physiological rind disorder of citrus fruits Full

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Text

By Qiu, Jian; Liu, Lidan; Zeng, Kaifang


A review. Physiol. rind disorder of citrus fruits in storage period is an important factor which influences the storage qual. of citrus fruits, which is caused by disproportion of fruit peel metab. This paper reviewed the describing and the effect of storage condition on the physiol. rind disorder of citrus fruits, and the control method in storage period was also described.

Study on the mai

128. Study on the main process parameters of PAC flocculation Bacillus subtilis Full

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Text

By Ren, Yuanyuan; Kang, Jianping; Huang, Jing; Su, Bo; Xia, Bingbing


Conditions of flocculation of Bacillus subtilis by PAC were optimized by response surface methodol.

(RSM). The results show that the optimum conditions were PAC concn. 0.12 mol/L, stirring speed 177

rpm and time 20 min and the absorbance of centrifugal liq. 0.0311. Applying those conditions into prodn. can improve efficiency, as the tubular bowl centrifuge (16000 rpm) has been replaced by the dish centrifugal centrifuge (5000 rpm).

Key factors of C

129. Key factors of Chinede strong aromatic spirits brewing (part 5) Full Text

By Li, Dahe; Li, Guohong


Flavoring liquor is an important raw material. And flavoring liquor by adopting various methods manufg. has distinct characteristics and been widely used. It is important for winery sector to accept base wine and manage the wine storage, which should had attached great importance.

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Fungal diversity

130. Fungal diversity of fermented grains in Luzhou-flavor liquor pits Full Text

By Liu, Nian; Liu, Xu; Zhang, Lei; Wang, Chaokai; Cai, Haiyan; Shang, Hongguang; Lu, Zhongming;

Li, Xianshu


To probe the fungal microflora and diversification of fermented grains in Luzhou-flavor liquor pits, the fungal in fermented grains were classified and filed with PCR amplification and sequence anal. of 18S rDNA. The microflora and diversification were analyzed, and the results show that 5 genera of fungi such as Saccharomyces, Issatchenkia, Candida, Hansenula and Aspergillus are main dominant strains. The strains in top layer of fermented grains are abundant than in bottom layer. Genus Saccharomyces, genus

Issatchenkia and genus Aspergillus exist mainly in early and middle of fermn., while...

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Two-stage dilute

131. Two-stage dilute hydrochloric acid saccharification of fermented grain waste

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Full Text

By Tan, Li; Liu, Yuehong; Zhang, Wenxue


Fermented grain Waste (FGW) is the main residue in Chinese spirit industry, which contains a huge amt. of carbohydrate, such as cellulose, hemicellulose and starch. It has the potential to sever as a feedstock for ethanol prodn. In present study, single-factor test was employed to optimize the liq./solid ratio using dil. hydrochloric acid, which was conformed at a ratio of 8 mL/g. Subsequently, orthogonal exptl. design

L9 (34) was employed to optimize the saccharification conditions using a two-stage dil. hydrochloric acid hydrolysis process. The result showed that saccharification by 1% H...

Researching the

132. Researching the ester production conditions of the high production ethyl

~0 acetate yeast Full Text

By Liu, Yuancai; Guo, Shengxiang; Li, Ruili; Chen, Maobin; Fang, Shangling


A higher yield of Et acetate yeast Y14 was selected from starter-making for liquor-making, the prodn.

vol. of total ester was 2.152 g/L in corn saccharification mash. The strain was identified as Hansenula anomala. Firstly through the single factor test to study the effects of diffident culture mediums and diffident culture methods on ester-producing, the results showed that the best ester-producing culture medium for Y1 yeast was the wheat saccharification mash, the ester yield of static culture was 40% higher when compared with shaking culture. Selected several factors to carry on the ort...

Fermentation con

133. Fermentation conditions and enzymatic properties of an acid protease from

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Aspergillus niger departed from LuXing Koji Full Text

By Fang, Chunyu; Zhou, Jian; Deng, Jing; Wu, Huachang; Zhao, Xingxiu; He, Guoqin; Bao, Luhan; Li,

Lei; Li, Yanyang


Acid protease was obtained by solid fermn. of Aspergillus niger. The fermn. conditions and enzymic properties of the acid proteases were studied, and fermn. conditions were optimized. It was showed that, when the proportion of wheat bran and soybean meal was 6: 4, corn flour 1.0% (g/g), NH4Cl 2.5% (g/g), water holding capacity 95% (mL/g), pH6.0, fermn. time is 50 h, fermn. temp. is 28°C, and 6.0% inoculation. The activity of acid protease reached to 24350 U/g, which was increased by 64.6% after optimized. The enzymic properties were also studied. The enzyme acted optimally at 55°C, pH3.5,...

Research and dev

134. Research and development of compound fermented beverage glutinous rice

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Full Text

By Bai, Hong-mei; Wang, Shi-bo; You, Jing-gang; Tang, Xiang-hua; Pan, Hong-mei; Wu, Kai; Chen,

Gong


In this paper, fermented glutinous rice as the main raw material, through orthogonal composite juice ratio and the ratio of food additives carried out key research. Combined with the sensory, chem., microbiol., nutritional compn., amino acid content anal., this soft drink is taste comfortable, unique flavor, nutrient-rich fermented glutinous rice beverage.

The effects of d

135. The effects of different inhibitors on browning of rice wine Full Text

By Ma, Li-li


In this paper, sodium erythorbate, sodium pyrosulfite, citric acid, EDTA disodium salt, calcium chloride and L-cysteine hydrochloride were used as the browning inhibitors and their influence effects of rice wine browning were discussed. The results showed that, in the single factor expts., the effect of browning inhibitor's sequences were sodium pyrosulfite>L-cysteine hydrochloride, EDTA disodium salt>citric acid>sodium erythorbate>calcium chloride. According to the orthogonal tests, the best combinations of browning inhibitors selected were sodium pyrosulfite 0.23g/kg, EDTA disodium salt 0....

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Separation and p

136. Separation and purification of flavonoids from loquat flowers Full Text

By Li, Qi; Liao, Ying; Zhang, Hong; Zhang, Xiao-yu; Huang, Chun-ping


The objective of this paper is to ext. flavonoids from loquat flowers preferably with the D101 macroporous resin. Anal. results showed flavonoids was the most, that was 43.49%, when the 30% ethanol as eluent. Then chromogenic reaction to the flavonoids from every component showed that loquat flowers mainly contained flavonoids, flavonol and flavanone compds., and different content resp.

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The study of hig

137. The study of high-temperature treatment increased gelation of peanut protein

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Full Text

By Zhang, Jian-lei; Cui, Bo


The peanut protein gel is increased by high-temp. treatment. Some of the products by gel detection of properties and comprehensive anal. to det. the best conditions of dry heat treatment are studied.

Improvising the gelation of peanut protein can broaden its applications in the food industry and the scope.

Thermal gelation of peanut protein modification to improve the optimal conditions for dry heat at 100°C for 3 days is that the main properties of peanut protein gel-gel hardness ratio is improved by about 22% before modification. And peanut protein gel elasticity at this point is better....

Soxhlet extracti

138. Soxhlet extraction of white pepper oleoresin technology Full Text

By Liu, Zhong; Li, Yin-cong


In this expt., com. white pepper as raw materials extd. by Soxhlet extn. of white pepper oil resin, and the choice of solvent, refluxing time, solid to liq. ratio, particle fragmentation, four factors on the extn. yield of pepper oil resin, the impact of the test were carried out. The results show that: the use of chloroform ext. of white pepper oil resin with the highest rate, but because it has some toxicity of ethanol taken into account as the best solvent, Soxhlet extn. of various factors on the yield of white pepper oleoresin effect relationship between the primary and secondary the orde...

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Present research

139. Present research on qualitative and quantitative analysis of the

~0 methyl-esterification groups of pectins Full Text

By Li, Qiao-qiao; Lei, Ji; Shui, Yong-hong; Jiang, Xue-jun; Song, Hong-yan


A review. The resent anal. of the degree and its distribution of methyl-esterification in pectins, including chem. and colorimetric methods, IR reflectance spectroscopy, gas chromatog., high performance liq. chromatog., capillary electrophoresis, NMR, mass spectrometry, etc, were reviewed, as well as the anal. of the degree of amidation of the amidated low ester pectins.

Study on the pre

140. Study on the preparation of kelp extracts by response surface analysis Full Text

By Lu, Shen-jie; Liu, Xiu-he; Tian, Bao-lan


Select the content of the enzyme, the ratio of composite enzyme, hydrolysis temp. and hydrolysis time as four parameters, then they were investigated based on a three-level, four-factor Box-Behnken design optimized with response surface methodol. A quadratic polynomial model was established for reduced sugar content as a function of the above variables with Design Expert software. The optimum conditions for prepn. of kelp exts. were obtained as follows: the content of the enzyme is 5.79%, the ratio of composite enzyme is 1:2, hydrolysis temp. is 58°C and hydrolysis time is 79, the final redu...

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Study on Canna p

141. Study on Canna porous starch of high capacity of adsorption for oil with

~0 double enzymatic method Full Text

By Cao, Xin-zhi; Liu, Fang; Chen, Yong-jing


Canna porous starch was produced from corn starch, the optimum parameters for double enzymolysis based on single factor level are as follows: the wt. ratio of alpha-amylase and glucoamylase is 1:3, enzyme concn. 1.5%, hydrogen ion concn. 5.0, temp. 55°C, time 18h, the porous starch with better absorbent for oil could be obtained.

Study on the maj

142. Study on the major factors for making preserved dark eggs with gradient

~0 concentration sodium hydroxide Full Text

By Liu, Zhong-ke; Huang, Shu-jie; Lu, Xiao-li


Dark egg was taken as the research object, taking the sense organs assess as the test indexes, the orthogonal expt. as the means of analyzing, the level of main factors for making preserved dark eggs with gradient concn. sodium hydroxide have been selected. The results show that optimum conditions were: salt concn. was 4%, black tea amt. was 2.5%, zinc sulfate concn. was 0.4%, the initial curing temp. was

25-27°C, the initial sodium hydroxide concn. was 6%, the temp. of turning stage was 21-23°C, the sodium hydroxide concn. of turning stage was 2.5%.

Research of caro

143. Research of carotenoids fermentation medium for Gordonia Full Text

By He, Ran; Wang, Yong-ze; Wang, Jin-hua


Fermn. medium for carotenoids prodn. by a Gordonia strain were investigated. The single factor design method were used to screen the most suitable carbon source and nitrogen source for carotenoids prodn. ,

Plackett-Burman design was adopted to screen inorg. salts effecting on carotenoids fermn. Results showed that most suitable carbon source and nitrogen source for carotenoids fermn. by Gordonia was sucrose and KNO3, sep. MgSO4, FeSO4 showed significance influence on carotenoids fermn. The fermn. medium were screened as followings, 20g/L sucrose, 4g/L KNO3, 0.4 g/L MgSO4, 15mg/L

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FeSO4, 2g/...

The research dev

144. The research developments on natto Full Text

By Gao, Rui-Ping; Liu, Hui; Liu, Jia; Zhao, Guo-Hua


A review. Natto is a traditional food (fermented soybean) in Japan. It produces many kinds of functional factors. It can prevent blood clotting, anticancer, lower the blood pressure and so on. This paper outlines the basic nutritional value of natto and its bio-active substances, and the development prospect of natto.

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The key factors

145. The key factors of Chinese strong aromatic spirits brewing (part 4) Full Text

By Li, Da-he; Li, Guo-hong


Fermn. management and pit entry condition such as temp., starch, water, acidity, hull, Qu etc. in brew are the keys of liquor yield and quality. For improving the prodn. and quality, we must regulate them according to seasons, temps. and maternal draff fermn. conditions.

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Study on stabili

146. Study on stability of low-alcohol liquors in shelf life Full Text

By Lv, Hui; Zhang, Su-yi; Wu, Huang-chang; Zhao, Jin-song; Chang, Li-rong


The variation of major flavor component in Luzhou-flavor liquors was studied during its storage. The results indicated that referring to the low-alc. liquor, the quality liquor was more stable than the common liquor. The main change in the common liquor was acids increased and esters decreased. The function of different stabilizers was also investigated. The result showed that the quality of low alc. liquors can be improved by increasing abs. content of trace components in liquors and adding macromol. substances such as acid and ester. Furthermore, the stability of low alc. liquors in she...

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Investigation on

147. Investigation on the tolerance of Saccharomyces cerevisiae in acid-hydrolyzed

~0 sugar liquor from waste fermented grains Full Text

By Liu, Yue-hong; Li, Qiong; Tan, Li; Zhang, Jian; Zhang, Wen-xue


The paper researched on waste fermented grains, which was saccharified by concd. sulfuric acid to hydrolyzate. And then studied the feasibility whether the acid-hydrolyzed sugar liquor could be used to ethanol fermn. The evapd. concn. of glucose (35.7g/L) was firstly used for the investigation of the course of ethanol fermn. by Saccharomyces cerevisiae 1300. The fermn. by Saccharomyces cerevisiae 1300 of a hydrolyzate medium contg. 35.7g/L glucose gave 15.6g/L ethanol in 24h. Saccharomyces cerevisiae

1300-L was obtained by adaptation of Saccharomyces cerevisiae 1300 to the hydrolyzate medi...

Study on flavono

148. Study on flavonoid extraction with microwave from Qiamagu Full Text

By Zhai, Jin-lan; Liu, Yi-dong; Ma, Jing; Guo, Xiao-lan


The technol. of microwave extn. was applied to ext. flavonoids from Qiamagu. UV spectrophotometry method was used to det. the content of flavonoids in extg. soln. of Qiamagu. The effects of av. microwave output power, ratio of solvent to material and treatment time of microwave and ext. frequency on the extn. yield were investigated. The orthogonal test results indicated that the optimum conditions of microwave ext. were as follows microwave output power 450W, treatment time of microwave 70 s, the concn. of alc. 70%, the material-fluid rate 1:20 , under this condition ,the content of flavon...

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Polysaccharide w

149. Polysaccharide withdrawing by high-temperature water extraction from corn

~0 silk Full Text

By Yu, Hui; Huang, Cai-ping


The extn. process of polysaccharide of corn silk by high-temp. water was studied, the main factors were: ratio of liq. to material, extn. times, extn. time and ethanol concn. The orthogonal test was arranged on the basis of the previous tests, and the optimal extn. conditions were obtained: extn. times 2, extn. time,

25 min, 75% ethanol, ratio of liq. to material 21:1, then the yield of polysaccharide of corn silk achieved

4.83%.

Effects of micro

150. Effects of microwave-treated soymilk on properties of Mantou Full Text

By Ma, Rong-kun; Wang, Ying-ying; Su, Dong-min


The effects of soymilk on properties of Mantou was obvious. The results of organoleptic evaluation of soymilk-Mantou showed that the hardness of Mantou was declined clearly because of adding soymilk, but the toughness and elasticity were added, and other targets changed differently. The effects of protein content of soymilk, microwave-treated time and their reciprocity on Mantou organoleptic properties were marked, but fat content and sugar content of soymilk did not affect the Mantou properties markedly. The optimization grouping of all kinds of soymilk ingredients was: protein content, su...

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Research on prod

151. Research on producing DF by Trichoderma viride fermenting soybean dreg

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Full Text

By Xiong, Li; Wu, Shi-Ye; Zhang, Yong-Gang; Du, Zhong-Li; Yuan, Jie; Gao, Jiao; Liu, Jun; Wu, Le


Soybean dregs were used as materials to produce dietary fiber by fermn. technol. with inoculant

Trichoderma viride, which could increase sol. dietary fiber content in dietary fiber. The fermn. process included the former phase and the after phase, and the technol. of the former was explored here. Single factor expt. and orthogonal design test L16 (45) were used to optimize the fermn. technol. The results showed that initial pH was the most important factor affecting the yield of sol. dietary fiber, and the

optimized formula were followings: initial pH 5, time 108h, temp. 32 °C, 115 mL cultu...

Research on the

152. Research on the technology of medium temperature α-amylase hydrolyze corn

~0 starch produce maltodextrin Full Text

By Bi, Jing


Maltodextrin was prepd. from corn starch by medium temp. α-amylase, and the effect of enzymic time, temp. and amylase dosage on DE value, clarity, and liquefied starch yields were studied. The results shown that the optimal prepn. condition was enzymic temp. 75°C, enzymic time 40 min and amylase dosage 10U/g.

Optimizing the t

153. Optimizing the technology of producing single cell protein by liquid

~0 fermenting sweet potato starch Full Text

By Ming, Hong-Mei; Xiong, Li; Cao, Xin-Zhi


Sweet potato amylum was used as material to produce single cell protein by liq. fermn. with inoculant

Candida tropicalis. The fermn. technologies were studied here. The results showed that: during fermn., the perfect proportion of reducing sugar was 9%, filling vol. 30mL/250mL, initial pH 4.5, through a 54h culture at 30°C with rocking at 140-160r/min. The produced cell dry wt. of yeast was 10.35g/L, protein content 51.36% and total protein yield 5.32g/L. The research will afford a new approach for utilizing sweet potato.

Study on the pro

154. Study on the production of single-cell-protein feeds using pickle waste Full

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Text

By Li, Jie-zhi; Zhang, Qi-sheng; Li, Guo-bin; Ding, Wen-jun; You, Jing-gang; Yu, Wen-hua; Chen, Gong


Pickle wastes are the wastes in the pickle's prodn. And the single-cell-protein feeds are obtained from semi-solid fermn. of the starter culture using pickle wastes as the main materials. Salt concn. of pickle wastes is as high as 10%-15%. Proper salt concn. 3% in the starter culture is detd. as the salt-tolerance tests of molds and yeasts are carried out. The optimal proportion of Trichoderma koningii Oud,

Aspergillus niger, Geotrichum candidum and Candida utilis was 1:1:1:1 which was detd. through mixed strains fermn. tests. The optimal fermn. technol. is detd. through orthogonal test a...

Influence of add

155. Influence of additive on growth and differentiation of Cordyceps militaris (L)

~0 fruit body Full Text

By Xiao, Zheng-hua; Li, Zai-xin; Li, Jian-zhang; Zou, Li-ke; Wang, Tao


The objective of this paper is to study the growth and differentiation of fruit body of Cordyceps militaris

(L) Link with treatment additive. In this expt., the micro additives were added in the culture medium to screen optimized additive for the high yield, well quality militaris. The compds. were a growth regulator

2,4-chlorophen-oxyacetic acid (2,4-D), corn meal, ammonium citrate, colchicine, and streptomycin. The effect of those on the growth and development of Cordyceps militaris was tested in the expt. The results showed that the growth of Sino-Canadian regulator (2,4-D) (0.14g/L) an...

Optimization of

156. Optimization of the fermentation of direct vat set pickles Full Text

By Yu, Wen-hua; Zhang, Ying; Liu, Zhu; Zhang, Qi-sheng; Chen, Gong; Li, Jie-zhi; Wu, Qi-qian; Li,

Heng


Dynamic changes of total acid in pickles brines were studied under different sugar content, direct vat set

(DVS) contents, brines concns. and fermn. temp. Optimal fermn. conditions obtained through the dynamic changes and responsible-surface anal. methods as follows: inoculation of sugar of 1.5%, brine concn. 6.29%, inoculation of DVS 1.09% and fermn. temp. 30.8°C. Under such conditions, most total acid 0.75g/100mL was got.

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Primary studies

157. Primary studies on mellow Luzhou-flavor liquor from northern Anhui Full Text

By Wang, Ming-yue; Liao, Hong-mei


Mellow Luzhou-flavor liquor from Northern Anhui fused some good points of other schools and still remained the elegant style of liquor, which produced the special style: fragrance with mild aroma, elegant with incense taste. The style might be caused by the geog. conditions, multi-grain fermn., the low temp. system of starter propagation, and the unique technique of fermn., delicate blending, and so on.

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Investigation on

158. Investigation on the microbial variation and the change of aroma compositions

~0 during the fermentation of Luzhou-flavor liquor Full Text

By Lv, Hui; Zhang, Su-yi; Feng, Zhi-ping; Zhao, Jin-song; Fang, Jun


In this paper, the microorganism and the phys. and chem. factors were studied in fermn. process, and the changes of aroma compns. in Zaopei of Luzhou-flavor fermn. process were assayed by GC-MS. The results showed that the change of phys. and chem. factors and flavor components were regulated by the change of microorganism in fermented grains, it revealed the fermn. mechanism of Luzhou-flavor liquor preliminarily.

Selection and id

159. Selection and identification of esterification fungus for ethyl caproate Full Text

By Yang, En-chao; Cheng, Shi-chun; Liu, Guang-ye


59 Strains of esterification fungus for Et caproate were isolated from the Chinese liquor fermn. and 5

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strains with high esterification activity were selected from them. The esterification fungus was mainly composed of Monascus. Strain EM-56 of Monascus was the most highest with 172.3 u in esterification activity. The strain was identified as Monascus purpureus.

Isolation of Rhi

160. Isolation of Rhizopus producing esterifying enzyme from Daqu and study on

~0 its enzyme production conditions Full Text

By Huang, Dan; Chu, Yu-long; Shang, Zhi-chao; Zhang, Qiang


A Rhizopus strain producing esterifying enzyme was isolated from Luzhou-flavor DaQu. It was preliminary identified as Rhizopus arrhizus. Through the study of the culture conditions of such strain to produce esterifying enzyme, it was found that the enzyme activity could reach 7.91U/mL as 2% corn meal used as C source and 6% peptone used as N source, initial pH value was 6.0, and 72h culture with

150 r/min agitation at 30°C.

Progress in extr

161. Progress in extraction and analytical method of lycopene Full Text

By Yao, Jia; Pu, Biao


A review. Lycopene is a natural carotenoid, more and more attention are paid to it due to its superior physiol. function, but the way of extn. and anal. is very necessary to further study the physiol. function.

In this paper, in order to provide the theory, practice and ref. to further develop lycopene, the ways of extn. and analytic testing methods for lycopene were reviewed, and the advantages and disadvantages were analyzed.

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Development of t

162. Development of the sports health beverage of Hovenia dulcis fruit vinegar Full

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Text

By Chen, Jing; Yin, Yong-zhong; Huang, Qun; Yu, Ji; Chen, Gong-xi


Using Hovenia dulcis fruit as material, Hovenia dulci fruit vinegar was developed with liq. fermn.

Furthermore, the fermn. technol. parameters were optimized by single factor expt. and orthogonal expt.

The results indicated that the optimal technol. conditions of alc. fermn. were: Saccharomyces cerevisiae adding 5%, the sugar content of juice 22%, ferment 8 days under 30°, and these of acetic acid fermn. were: scale-up medium of acetobacter adding 7%, ferment 12 days under 32°. The Hovenia dulci fruit vinegar was brewed successfully, with natural color, no sediment, soft sourness as well as...

Purification and

163. Purification and molecular weight determination of HUI DONG truffles

~0 polysaccharide Full Text

By Zhang, Shi-qi


Two water-sol. polysaccharides (PST-W and PST-A) were isolated and purified by DEAE-52 cellulose and Sephadex G-100 column chromatog. from water exts. of HUI DONG truffle in the present study.

These polysaccharides were identified by high performance liq. chromatog. and found to be highly homogeneous with a relative mol. mass of 128059.9 Da (PST-W) and 729140.5Da (PST-A).

Separation of to

164. Separation of total flavonoids from honeysuckle flower by two-phase aqueous

~0 system synergism with ultrasound extraction Full Text

By Xu, Ling-jun; Ouyang, Yu-zhu; Wu, Dao-Hong; Yang, Dong-dong


Total flavonoids from honeysuckle flower was sepd. by alc.-ammonium sulfate two-phase aq. system synergism with ultrasound extn. Influence of extn. time, material solvent ratio, ethanol-water ratio and salt concn. on extn. ratio of total flavonoids was researched by single factor expt. and orthogonal test.

The results showed that using ethanol-water ratio for 0.7 (V/V), ammonium sulfate concn. for 0.27g/mL prepn. two- phase aq. soln., extn. yield of total flavonoids is 1.97% in material-solvent ratio for 1:25

(m/V), 60°C the ultrasonic extn. 75min.

Determination of

165. Determination of inorganic arsenic valence in aquatic organisms using atomic

~0 fluorescence spectrometry Full Text

By Wang, Hui-qin; Ni, Cheng-liang; Zheng, Da-wei; Zhong, Ru-gang; Yan, Hong


Compared to the org. arsenic, the toxicity of inorg. arsenic is far greater in food which shows difference according to the arsenic valence state, such as As3+ and As5+. So the valence state anal. of inorg. arsenic in food plays an important role in monitoring the food safety. Four aquatic organisms on markets were selected to det. the As3+ and As5+ content using at. fluorescence spectrometry. The detection limit of the method is 0.006mg/kg, the value of relative std. deviation was between 1.81% and 2.66%, and the value of recovery rate is between 95% and 105%. The total inorg. arsenic con...

The key factors

166. The key factors of Chinese strong aromatic spirits brewing (part 3) Full Text

By Li, Da-he; Li, Guo-hong


The steaming including proportioning, moisture, retorting and Zhaijiu in brewing is the key operation of yield. The Liangtang including Chuzeng, Daliangshui, Tanliang and Saqu is an important operation of reducing undesired microbes and ensure normal fermn.

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Study on the deg

167. Study on the degradation characteristics of cypermethrin by Saccharomyces

~0 cerevisiae Full Text

By Ma, Li-li; Yao, Kai; Jia, Dong-ying; Liu, Shu-liang; Zhang, Yan


The objective of this research was to investigate the effect of environmental factors on the degrdn. characteristics of cypermethrin by Saccharomyces cerevisiae with high tolerance and degrdn. rate on cypermethrin, and to discuss the internal relations between degrdn. rate of cypermethrin and biomass of the strain. The results indicated that environmental factors had a significant effect on the degrdn. of cypermethrin by Saccharomyces cerevisiae. Meanwhile, the optimum conditions for degrdn. of cypermethrin were as follows: cypermethrin 200 mg/L-1, initial pH 7.0, substrate 20 mL, inoculum 5...

Advances in rese

168. Advances in research and development of microbial tannase and its utilization

~0 in a bioprocessing of Phyllanthus emblica fruits Full Text

By Yang, Ya-li; Guo, Lu-Hong; Yang, Shun-kai


A review. This article summarized the research situation of microbial tannase, its solid state fermn. process and its utilization in Phyllanthus emblica fruits bioprocess. The scientific basis for microbial tannase utilization are provided.

Optimization of

169. Optimization of color-protecting techniques of pickled green vegetables by

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SPSS analysis Full Text

By Ni, Hai-feng; Dan, Xiao-rong; Deng, Mian


To study the color-protecting techniques of pickled green vegetables during the processing technol.,

Sichuan pickled green vegetables was selected as the main raw material. The influence of the types of color fixative, solid-liq. ratio, treatment time, pH, dosage of color fixative and the treatment temps. on

Sichuan pickled green vegetables was studied resp., the optimal color-protecting techniques was confirmed through measuring absorbance of pickled green vegetables liq. and handling data through

SPSS. The optimal color-protecting technol. parameter was 3:1 solid-liq. ratio, 5 min, pH 7.75...

Effects of the f

170. Effects of the fed-batch selenium fermentation on Se-accumulation and

~0 biomass of Coprinus comatus mycelium Full Text

By Yu, Jie; Zhang, Xiao-hui; Yang, Zheng-guo; Cui, Peng-ju; Cui, Shi-chao


In the paper, the effects of the fed-batch selenium fermn. and single fermn. on the selenium-accumulation and biomass of Coprinus comatus mycelium were studied. The results showed that the highest content of selenium-accumulation was 105.83 μg/g when the concn. of selenium was 4 μg/mL in the medium by the fed-batch selenium fermn., while the biomass and the content of protein in these mycelia was 25.74 g and

153.37 mg/g resp. under the same condition. Compared with the single fermn., the content of selenium-accumulation increased by 16.26%. While the biomass and content of total protein inc...

Study on microwa

171. Study on microwave extraction technology and stability of green pigment from

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abandoned tea Full Text

By Zhu, Rong-li; Tai, Jie; Liu, Jun-hai


The microwave-assisted extn. of green pigment from abandoned tea is studied in this paper, and technol. conditions are optimized through orthogonal test based on single factor. The result shows that the optimum conditions are as follows: ethanol as solvent, ratio of liquor to material 10:1, microwave power

600 W, microwave time 120 s and extn. temp. 65°. The extn. rate can reach to 27.48% in the optimum conditions. The stability study showed that green pigment has little relation with temp., but can't exist in alk. system. Metal ions Cu2+, Zn2+, Mg2+, and Al3+ are less effect on the stabil...

Study on complex

172. Study on complex color retention agent on traditional pot-stewed meat products

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Full Text

By Liu, Zhong-ke; Huang, Shu-jie


In this paper, soft package stewed chicken was taken as the research object, a high effective complex color retention agent contg. β-cyclodextrin 0.04%, sodium alginate 0.06%, sodium erythorbate 0.04%, citric acid 0.05%, was obtained through studying on various single agents and their complex materials.

Screening of aci

173. Screening of acid-protease strain and study on its fermentation condition Full

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Text

By Shen, Yu-jie; Zhang, Ming-chun; Xiang, Wei; Fang, Shang-ling; Chen, Mao-bin


An acid protease producing strain from high temp. Daqu was identified as Bacillus licheniformis with

VITEK-32 microbe automatic appraisal system. According to the study of fermn. condition, its fittest condition were as follows: the optimum compn. of the solid substrate for fermn. was solid material: water was 1: 0.7, bran:bean flour was 1:0.8 in the total solid material, initial pH was 5.0, culture temp. was

45 °C, fermn. time was 52h, 7% flask inoculums size. Under above conditions, the activity of acid-protease produced by the strain was 1420.2U/g.

The SCC of fresh

174. The SCC of fresh cow milk influence the quality of yoghurt Full Text

By Shi, Hong-li; Yang, Yong-long; Ren, Xian-feng; Zhang, Jie; Sheng, Qing-hai


This article take the fresh cow milk and the milk after 3500r/min and 7500r/min centrifuge sepn. which with different somatic cell count as the primary raw material, use common ferment fermented yogurt

(Lactobacillus bulgaricus and Streptococcus thermophilus chain 1:1 with bacteria) to take the same test conditions to produce yogurt, yogurt product after the detn. of the viscosity, color, texture, PH value of the changes, which come with high somatic cell count of raw milk to the yogurt have a great impact on the quality of the yoghurt.

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Study on the ext

175. Study on the extraction conditions of β-glucosidase from buckwheat Full Text

By Zhang, Zhuo; Chen, Xiao-ping


The research detd. the optimum extn. conditions that β-glucosidase was extd. from the buckwheat, through researched the relationship between β-glucosidase activity concn. and the extn. conditions that were the type of buffer soln., buffer soln. pH, centrifugal speed and so on. The results showed the optimum extn. conditions were C6H8O7-C6H5Na3O7 buffer, pH4.6, and centrifugal speed 5000r/min.

Under the optimum extn. conditions, the extd. β-glucosidase activity concn. was 597.96 x 106 μmol/L, the enzyme specific activity was 0.397 x 106 μmol / mg.

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Change of bacter

176. Change of bacterial community of Pixian bean paste during fermentation

~0 processes Full Text

By Zhang, Qi; Wang, Xian-Ding; Yang, Hu; Yang, Zhi-rong; Sun, Qun


In this paper, change of bacterial community during fermn. processes of Pixian bean paste was investigated using polymerase chain reaction-denaturing gradient gel electrophoresis. Denaturing gradient gel electrophoresis profiles of samples from prodn. indicated the dramatic change of the bacterial community. Lactobacillus plantarum, Weissella confusa, Leuconostoc lactis, and uncultured bacterium clones were existent in the samples during fermn. starter propagation stage and incipient stage.

Lactobacillus plantarum was dominant in these two stages, while Weissella confusa and Leuconostoc lac...

Study on dynamic

177. Study on dynamic changes during the fermentation of direct vat set pickles Full

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Text

By Yu, Wen-hua; Zhang, Qi-sheng; Chen, Gong; Liu, Zhu; Zhang, Ying; Li, Heng; Li, Jie-zhi; Wu,

Qi-qian


In this paper, dynamic changes of total acid, pH value, nitrite, amino acid were studied during the fermn. of various direct vat set pickles. The results showed that when the direct vat set cultures used in the fermn. of the pickles made from radish, cowpea, cabbage or potherb mustard at 30 °C, the fermn. period, acid content, pH value and amino acid content were 3-4 d, 0.6-0.9g/100mL, 3-4 and 4-7mg/mL, resp.

Meanwhile the nitrite content decreased significantly compared to the control that the pickles fermented without any direct vat set cultures. During the fermn., the nitrite peak value ...

Study on surface

178. Study on surface modification and antibacterial activity of nano-titania Full

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Text

By Qiu, Song-shan; Jiang, Cui-cui; Hai, Jin-ping


In this paper, nano-titania was modified on its surface by chem. liq. deposition with silicon dioxide and

the dispersion properties were studied. The inhibition of its antibacterial activity on microorganisms was studied by the method of Oxford-cup tests and the antibacterial mechanism was discussed. The result showed that attached silicon dioxide can reduce the product size and improve stability of nano-titania in water. The composite material doped with silicon dioxide had outstanding antibacterial activities and had less influence on antibacterial activity.

Pretreatment met

179. Pretreatment methods for the analysis of flavor compounds and determination

~0 of the main compositions in Sichuan paocai Full Text

By Zhang, Qi-sheng; Chen, Gong; Yu, Wen-hua; Li, Heng; Liu, Zhu; Zhang, Ying; Li, Jie-zhi; You,

Jing-gang


Flavors in Sichuan paocai were extd. by org. reagent and solid phase micro-extn., and then analyzed and detd. with gas chromatog.-mass spectroscopy. The results showed that solid phase micro-extn. and gas chromatog.-mass spectrometry was suitable for the detn. of the flavors in Sichuan paocai. The resource and compn. of the flavors in Sichuan paocai was detd. by such methods.

Volatile and sen

180. Volatile and sensory profile of organic red wines produced by different selected

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Saccharomyces cerevisiae strains Full Text

By Yao, Yan-ling; Quan, Tuo


Org. wines were produced at pilot scale to select the best yeast strains to obtain wines with high organoleptic qualities. We detd. their volatile compn. and organoleptic characteristics by sensory anal. A total of 51 volatile compds. were quantified in the wines produced. The concn. of most of the volatile compds. was significantly in uenced depending on which yeast strain was inoculated. The differences obsd. in the volatile compn. of the wines appear to be quant. rather than qual. In general, acetals were the most abundant group of volatile compds. in all the samples studied, followed ...

Research on migr

181. Research on migration rule of lead, arsenic and mercury in cassavas during the

~0 process of alcohol fermentation Full Text

By Cao, Xi-huan; Mao, Wei-gang; Chen, Xia; Ye, Zhong-wei; Zhang, Yong-xia


This research is to investigate the degrdn. and migration rule of lead, arsenic and mercury in the prodn. process of fermn. alc. and make safety evaluation of the heavy metal residues in alc., waste water and dregs. We simulate the alc. fermn. process in lab by adding quantity of Pb+, As+, and Hg+ into cassavas.

Samples are drawn from different sampling points set according to the process and tested. We find that there is no effect on the technol. quality of alc. fermn. Pb+, As+, and Hg+ haven't been detected in alc., with most of the Pb+ and Hg+ left in the dregs and As+ in waste water an...

Determination of

182. Determination of monosaccharides and disaccharides in chewing gum by ions

~0 chromatography and pulsed amperometric detection Full Text

By Yu, Juan; Wang, Gui-hua; Li, Jia-wei; Guo, Jian-xiong; Li, Hai-qiao


A chromatog. method was developed for the detn. of monosaccharides and disaccharides (galactose, glucose, xylose, fructose, sucrose and lactose) in chewing gum. using CarboPac PA10 high performance anion-exchange column (HPAEC) as a splitter, NaOH as an eluent, gradient elution, pulsed amperometric detection (PAD), qual. anal. with retaining time, and quant. anal. with external ref. method. These six saccharides can be sepd. well within 27 min by CarboPac PA10. The detection limits of these (25 μL injection, S/N = 3) using PAD were 3 μg/L, 2 μg/L, 2 μg/L, 5 μg/ L, 5 μg/L and 8 μg/L, resp. M...

Rare earth eleme

183. Rare earth elements in tea and its health effects Full Text

By Guo, Yong-quan; Xiao, Ping; Li, Wen-rui; Zhang, Ying-zhen; Chen, Jing; Lu, Xing


A review. The current health of the community promotes tea drinking, and rare earth element (REE) contents in tea directly affect people's health. This paper focuses on the content of rare earth elements in tea and the effects of the distribution of rare earth elements in the human body, human health and the pharmacol. effects and physiol. basis.

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The study of act

184. The study of active substances in green onions Full Text

By Wei, Miao-miao; Cui, Bo; Zhang, Jian-lei; Li, Li


A review. The main ingredients in green onion, onion oil, glutathione peroxidase and quercetin were described, and it expounded the biol. role, application and prospect of these three components.

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Study on new pre

185. Study on new preparation technology of maize resistant starch by

~0 autoclaving-enzyme method Full Text

By Hu, Xiao-tong; Zhang, Wen


Maize starch was used as a raw material, the method which combined autoclaving-cooling (120°, 30 min, and 4°, 24 h) circle with pullulanase hydrolysis was used to prep. resistant starch (RS3). Treatment times of autoclaving-cooling circle were studied. The optimal hydrolysis condition of pullulanase, including pullulanase concn., hydrolysis temp. and time was detd. by orthogonal test. The results showed that the method which added pullulanase after starch gelatinization and hydrolyzed at the condition of selected pullulanase concn. (4.0 U/g-1), hydrolysis temp. (55°), pH value (4.5), and hy...

Study on the ext

186. Study on the extraction of flavonoids from mungbean sprout Full Text

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By Wang, Ying; Chen, Xiao-ping


The optimal technol. requirements of extg. flavonoids from mungbean sprout were investigated. During the extn., four main factors, including ethanol concn., the ratio of solid to liq., extg. temp. and extg. time were analyzed by using single factor anal. method. On the basis of this, the orthogonal expt. was tested.

The results showed that: the best optimal technol. requirement to ext. flavonoids from mungbean sprout was that ethanol concn. was 70%, the ratio of solid to liq. was 1 g:20 mL, extg. temp. was 70°C and extg. duration was 2.5 h. Under this condition, the extn. ratio of flavonoi...

Research on natu

187. Research on natural withering technology of chaya tea Full Text

By Yu, Yan-bo; Yi, Qian; Chen, Long; Zhou, Cai-qiong


The effects of natural withering on the quality of chaya tea were studied in this paper, new resource chaya were used as materials. Main taste components, functional components and anti-nutritional factors, combining with the results of sensory evaluation, were used as the indexes. Results suggest that natural withering at 26°C-30°C increased the contents of sol. sugar, free amino acids and water extns. On the opposite, the flavor of grass and the content of cyanogenic glycoside were reduced. Also, the contents of polyphenol and bio-flavonoid, the functional factors, were decreased. The o...

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Optimizing the p

188. Optimizing the parameters of microwave assisted extraction of pectin from soy

~0 hull through uniform design Full Text

By Liu, He; Guo, Xiao-fei; Gao, Hong-ni; Liu, Jian-xia; Liu, Hao-dong; Zhu, Dan-shi


This paper discusses parameters of microwave-assisted extn. of soy hull pectin. Using uniform design to optimizing parameters such as ratio of liq., ammonium oxalate concn., pH, and microwave irradn. time, a linear regression equation and polynomial quadratic regression equation were obtained. The polynomial quadratic regression equation could characterize the influence of pectin extn. and the regression relationship between the factors. Through Excel 2003, the optimal conditions for liq. ratio were adjusted for the level of this factor, when its value was 1:25, ammonium oxalate concn. of 1...

Application of a

189. Application of aqueous two-phase system in extraction and purification of

~0 glucoamylase Full Text

By Li, Jing; Chai, Yan-wei; Gong, Chun-bo; Yu, Cui-fang; Tan, Hai-gang


PEG/KH2PO4, PEG/(NH4)2SO4 and PEG/MgSO4 aq. two-phase systems were studied. Result indicated that PEG/(NH4)2SO4 aq. two-phase system was the best. Then the glucoamylase was extd. and purified by PEG/(NH4)2SO4 aq. two-phase system. The effects of the mol. of PEG, the concn. of PEG and

PEG/(NH4)2SO4 soln. on distribution coeff. and recycling rate were studied. The optimum conditions for glucoamylase extn. were detd. When the mol. of PEG was 20000, the concn. of PEG20000 soln. was

28% and that of (NH4)2SO4 soln. was 20%, the smallest distribution coeff. and the highest recycling rate

were ob...

Process optimiza

190. Process optimization on enzymatic hydrolysis of rice straw Full Text

By Yang, Qing-dan; Hu, Ting-chun


In this paper, the process optimization on enzymic hydrolysis of rice straw was studied. The water-sol. reducing carbohydrate was measured by DNS method. After anal. on hydrolysis temp., hydrolysis time, enzyme dosage and liq.-to-solid ratio sep., the optimized hydrolysis conditions were obtained by orthogonal expts.: 150 Ug-1 enzyme dosage, 20 liq.-to-solid ratio, 48 h hydrolysis time, and 50° hydrolysis temp.

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Research on este

191. Research on esterification modification of konjac glucomannan with gallic acid

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Full Text

By Zhang, Jia-qi; Yao, Kai


The modification of konjac glucomannan (KGM) with acetylized gallic acid and the properties of modified products were investigated. The results indicated that when the mass ratio of KGM to triacetyl galloyl chloride was 1:3.6, and the substitution degree of modified product was up to 0.6281. Modified

KGM had viscosity, stability and freeze-thaw stability different from those of KGM. Tri-acetyl in the modified product could be partially removed by using sodium acetate method and the yield of end product was about 71.5 %. The data can offer ref. to the modification and fine application of ko...

Analysis of esse

192. Analysis of essential oil composition from hemp seed by ultrasound-assisted

~0 simultaneous distillation and solvent extraction combined with GC-MS Full Text

By Dai, Huang; Fang, Guo-shan; Li, Wen-feng; Wang, Xiao-wei; Liu, Fei; Ming, Jian


Volatiles in essential oil from hemp seed was extd. by ultrasound-assisted and simultaneous distn. and solvent extn. (SDE), then analyzed by gas chromatog.-mass spectrum (GC-MS), and 94 components were identified (the material obtained similarity ≥ 85), covering 96.68% of the total components. Alcs. mainly include: α,α,4-trimethyl-benzenemethanol (4.98%), 2-butanol (1.94%) and table eucalyptus alc. (1.89%), and aldehydes are mainly di-Et acetal (9.29%), phenylacetaldehyde (2.69%), benzaldehyde (1.77%).

Ketones are: 4-hydroxy-2-methyl-acetophenone (4.81%), and hydrocarbons are: caryophyllene ...

Identification o

193. Identification of one strain of Bacillus using 16S ribosomal DNA sequence Full

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Text

By Su, Bo; Kang, Jian-ping; Huang, Jing; Yao, Li; Fang, Rui; Yang, Tai


The 16S rDNA sequence anal. was used to identify a Bacillus strain which was named Y-2, Pab02. Firstly

the genomic DNA from Y-2 was extd., then the target 16S rDNA sequence was amplified and the amplified sequence was analyzed by the NCBI with BLAST data base. At last, according to its position in phylogenetic tree, Y-2 was finally identified as Bacillus subtilis.

Study on process

194. Study on processing of fungus gelatin soft sweets Full Text

By Wang, Lei; Zhao, Zhi-feng


The paper aims to crank out a kind of candy product with morphol. appearance, unique taste, health-care function and rich nutrition, catering to the needs of customers. The optimum conditions of the key factors are as follows: gelatin content of 15%; p-cyclodextrin content of 15%; boiling temp. of syrup of

115°C-120°C, stopping boiling when the syrup appears to be viscous; mixing temp. of 70°C or so; gelation process temp. of no more than 60°C, pH of 6.5-7.0 with long enough holding time to wait until the syrup bubbles gather in the syrup surface; natural drying at room temp. as drying proces...

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Analysis of nutr

195. Analysis of nutrient components of bean curd residue Full Text

By Wang, Dong-ling; Li, Bo; Lu, Fei; Nan, Hai-juan


Nutrient components of bean curd residue were analyzed by national std. methods. The results show that contents of insol. dietary fiber, crude fiber, protein, crude lipid, reducing sugar, total sugar, ash and flavone in bean curd residue are 36.29%, 9.62%, 17.84%, 5.90%, 2.57%, 37.40%, 3.85% and 0.22%, resp. Mineral elements in bean curd residue were detd. by inductively coupled plasma at. emission spectroscopy (ICP-AES) and contents of K, Ca, Na, Mg, Zn, Fe, Cu, Cr and Mn are 9.36 rag/g, 4.19mg/g,

0.96mg/g, 2.57mg/g, 0.026mg/g, 0.11mg/g, 0.0067mg/g, 0.0018mg/g and 0.019mg/g, resp. Bean cur...

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Construction of

196. Construction of the shuttle expression vectors for antibacterial peptide

~0 spinigerin Full Text

By Zhai, Li-gong; Liu, Zhe; Wang, Jun-ying; Chen, Xiao-ping


The antibacterial peptide Spinigerin gene was designed and artificially synthesized by the biased codon usage of yeast. Antibacterial peptide Spinigerin gene was subcloned into shuttle expression vectors pPICZα A, by using PCR and sequence anal., it can be proved that all the tested clones contain Spinigerin gene, pPICZαA-S is successfully constructed.

Study on process

197. Study on processing technique of purple sweet potato granules Full Text

By Tang, Fu-rong; Lei, Ji; Li, Bo; Ying, Yong-tao


In this paper, purple sweet potato was used as raw material to make purple sweet potato granules. The study investigated the effects of raw material cooking time, calcium concn., emulsifier level and drying

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temp. on granules quality, taking iodine blue value and color evaluation value as indicators. The optimum conditions of processing purple sweet potato granules were as follows: cooking the purple sweet potatoes chips with 10mm-15mm thickness for 12min, then soaking in a calcium chloride soln. with calcium concn. of 50μg/mg, and adding 0.4% of glycerol monostearate as emulsifier, finally d...

Extraction and s

198. Extraction and stability of anthocyanin from purple sweet potato Full Text

By Li, Bo; Lei, Ji; Tang, Fu-rong; Zuo, Lu


In this paper, the optimum extg. conditions of anthocyanin from purple sweet potato and its stability were studied. The results showed that this kind of anthocyanin had spectral characteristics of the general anthocyan pigment. The optimum conditions of extg. were as follows: extg. soln. 0.1% HCl, extg. temp.

60°C, extg. time 1 h, and raw material-to-0.1% HCl ratio 1:30. The colors of anthocyanin in acidic, neutral and alk. solns. were red, purple and blue, resp. The anthocyanin was sensitive to the oxidant, reducing agent and color protectant for common sweet potato, and was stable to pot...

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The analysis on

199. The analysis on mechanism of producing caramel pigment from starch by

~0 extrusion and the evaluation of product's quality Full Text

By Yue, Yi; Liu, Xue-wen; Wu, Xue-ming; Shen, Hui


The mechanism which caramel pigment was produced from starch by extrusion is analyzed. Color intensity and red index of the caramel pigment were evaluated. Prodn. of caramel pigment from starch by extrusion is feasible and both color intensity and red index of the product can meet national and industrial stds.

Effect of some f

200. Effect of some film packages on preservation of Lentinula edodes with different water content Full Text

By Zhu, Dan-shi; Liu, He; Zhang, Min


This paper shows the effects of three kinds of film (LDPE, HOPE and PP) used in packages on shelf life of

Lentinula edodes with different water contents. The changes of sensory quality, color difference, gas contents, total acid value and amino acid of Lentinula edodes with different water contents during the storage were studied. The result shows that carbon dioxide content in the package whose film material was PP increased during the storage time, which might venenate the Lentinula edodes. So it is the worst in the three packages; the package with LDPE film is the best for the material's...

201. A study of recycling of mustard pickles liquid Full Text

By He, Yun-chuan; Hou, Yao


The essay is about tech. research on pickling vegetables with pickle which experience filtration and vacuum concn., and can make sure that we can change the acceptable preserved vegetable curing liq. of

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above 5% salinity through vacuum concn. (vacuum degree 0.05Mpa, b.p. 55°C) to concd. liq. of 22% salinity. During the three processes of pickling vegetables, we add concd. liq. of 30%, 20% and 20% of preserved vegetable content resp. That is called preserved vegetable curing technol. With applying the technol., we greatly decrease waste discharge in the preserved vegetable curing process and...

Study on ferment

202. Study on fermentation conditions of β-carotene by Blakeslea trispora Full Text

By Pan, Peng; Yang, Si; Cai, Jun


The elementary fermn. conditions were obtained through a series of single factor rotation method. Based on the anal. of these results, the optimal culture conditions were confirmed by orthogonal test. The results showed that the optimum conditions were: seed age of strain (+) 12-15 h and strain (-) 25-30 h, fermn. time 120 h, inoculum size 20%, the ratio of strain (+) to strain (-) 2:3, original pH 6.5, culture temp.

28°C, medium vol. 50mL/250mL, and triangular flask rotating speed 200 rpm. β-Carotene prodn. was

28.8 mg/L.

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Physiological ac

203. Physiological activities and applications of bamboo leaves extracts Full Text

By Jia, Hong-feng; Chen, Yun-chuan; Sun, Jun-xiu; Fan, Wen-jiao; Yi, Yu-wen


A review with 29 refs., is given on physiol. activities and applications of bamboo leaves exts. Bamboo leaves contain flavonoids, active polysaccharide, special amino acid, arom. components and trace elements. Bamboo leaves exts. have many physiol. activities, such as antioxidative and antibacterial activities, and so on. This article briefly introduced the components and physiol. activity of exts. from bamboo leaves, and focused on its application in food.

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Progress in olea

204. Progress in oleanolic acid research Full Text

By Zhang, Shu-yan; Li, Zheng


This review with 8 refs. introduces the discovery, construction, physicochem. properties, function and application progress of oleanolic acid, and prospects its developing.

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The advances of

205. The advances of detection technology of adulterated fragrant sesame oil Full

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Text

By Lu, Ming-yue; Zou, Bo-yu; Zhong, Geng

From Shipin Yu Fajiao Keji (2010), 46(4), 16-19,24. | Language: Chinese, Database: CAPLUS

A review with 23 refs. For its unique and rich flavor and pure color, fragrant sesame oil is very popular among consumers. Because fragrant sesame oil has high economic value, the adulteration phenomenon of fragrant sesame oil has always existed. This paper introduced techniques for detecting adulterated fragrant sesame oil, including sensory evaluation, chem. and phys. test, and the instrument, and mainly

introduced near IR technol. (NIR) in identification of grease adulteration.

Determination of

206. Determination of total anthocyanins in purple sweet potato by visible

~0 spectrophotometry Full Text

By Mao, Jian-fei; Fu, Cheng-pin; Guo, Ling-an; Zhong, Ling-li; Lei, Shao-rong


Purple sweet potato is rich of anthocyanin. Its application prospect and economic benefits has aroused more and more concerns. In this paper, total anthocyanin in purple sweet potato were extd. under the ultrasonic irradn. and detd. by UV-visible spectrophotometry using cyanidin as std. combing with the bleaching of Na2SO3. Cyanidin shows good linearity from 0 to 30 μg/mL with linear correlation coeff. of

0.99968 and detection limit of 0.5 μg/mL. The method is facile and accurate, which should be able to guide the cultivating and planting of purple sweet potato.

Study on the tra

207. Study on the transformation of steaming broadbeans technology of chilli

~0 broadbean sauce Full Text

By Zha, Wen-long


The technol. of steaming unsoaked broad beans at high steam pressure is the latest development of the prodn. process of chilli broad bean sauce. Some neg. factors of the old technol., such as environmental pollution, waste of energy, low output rate and unfitness was taken into the consideration for continuous mass-prodn., this technol. had made a step forward in some aspects.

Processing techn

208. Processing technique of the nutritional vermicelli of sweet potato Full Text

By Zhang, Ru-yi


Sweet potato is not only rich in nutritional value, but also has high medicinal value for the prodn. process of sweet potato nutritional vermicelli. Results showed that the best formula of sweet potato vermicelli were: salt 2.0%, egg 4.0%, sweet potato pulp 20.0%, sodium alginate 0.2%. The product had bright color, special sweet potato flavor, the low rate of broken bars, good taste and rich in nutrition.

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Study on the mic

209. Study on the microwave-assisted extraction of polyphenols in lotus-leaf by

~0 response surface analysis Full Text

By Zhao, Bo; Zhao, Xiao-yun; Li, Zhi-zhou


The optimization of microwave-assisted extn. of polyphenols in lotus-leaf by response surface anal. is researched in this paper. The optimization conditions of microwave-assisted extn. of polyphenols from lotus-leaf were detd. finally by response surface anal. and the results showed that the optimum extn. conditions were the ratio of liq.-solid 53:1, ethanol vol. fraction 33%, the microwave time 180s. Under

such conditions, the predictive values of the rate of the polyphenols can reach 4.398%, and the measured values is 4.408%, the relative error is 0.23%.

Characteristics

210. Characteristics of xylanases produced by white rot fungus fermenting spent

~0 grains Full Text

By Pan, Zhen-qing; Chen, Tao; Zhang, Bing


Spent grain is the main byproduct of brewing industry. It is rich in hemicellulose and lignin; it is high quality hemicellulose and lignin sources. This paper mainly study on the comprehensive utilization of spent grain and xylanases produced by white rot fungus with liq. state fermn. was preliminarily studied.

Study on the enz

211. Study on the enzymatic hydrolysis technology of chicken-blood Full Text

By Zeng, Li-ping; Zhou, Hong; Li, Jun-tian; Tang, Xiang-gui


Fresh chicken blood as the main raw material to study the enzymic hydrolysis in addn. to the conditions of fishy. Study showed that using fresh chicken blood AS1.398 neutral protease in the initial hydrogen ion concn. 7.0, hydrolysis temp. of 50 °C, enzyme dosage of 8000U/g, chicken blood concn. of 50%, under the conditions hydrolysis for 4h, after hydrolysis, killing enzyme and centrifuge, adding activated carbon to decoloration.

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Study on optimiz

212. Study on optimization parameters of enzymatic modification process

~0 parameters of gluten millet flour by mathematical models Full Text

By Huang, Shu-jie; Zhang, Wen


Compounding α-amylase and neutral proteins may improve the plasticity and workability of millet. By adopting Box-Behnken design and response surface anal., how the technol. parameter of enzymic-made millet flour influence the evaluating indicator and set up a appropriate statistical model to optimize zymohydrolysis technol. parameter. The most appropriate technol. parameter of enzymic-made gluten millet flour is as the following, the concn. of α-amylase 0.046g/mL, enzymolysis temp. is 61.5°C, time

1.5h, grade for sensory evaluation 83.

Process research

213. Process research on inulin as the fat substitute Full Text

By Sun, Caiyu; Wang, Juan; Zhang, Kun-sheng


Inulin as oat and the fat substitute were added to low-fat fermented sausage in a study on the texture

(hardness, springiness, cohesiveness, adhesiveness, chewiness) and the changes in the sensory properties of change. Prepn. of the low-fat fermented sausage contg. the fat to 15 percent and 7.5 percent, compared to draw the two, the latter's texture is poor, but still acceptable, the difference is not significant, so choose

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the fat content of 7.5% resp. on the basis of inulin. Inulin joined in the low-fat fermented sausage provide a relatively soft texture and chewiness, springiness, cohesiv...

Research on the

214. Research on the technology of non-fried coarse cereals instant noodle Full Text

By Kang, Jian-ping; Chen, Rong; Xie, Wen-yuan; Zhou, Ze-lin; Yue, Xiao-min; Wang, Yong-jun; Su, Bo;

Huang, Jing


This research introduced the technol., test method, sensory and objective evaluation method of noodle, nutritional evaluation of noodle detection methods as well as exptl. results of non-fried coarse cereals instant noodle. Explored a series of technologies, the non-fried coarse cereals instant noodle has low fat

(3.5 g/100 g), high dietary fiber (5.84 g/100 g), and some necessary elements. Various coarse cereals protein complement, the product has the feature of good test, easily rehydration, etc. The pilot test showed that gelatinization degree 92.7%, fat 3.23 g/100 g, dietary fiber 5.32 ...

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Microwave-assist

215. Microwave-assisted extraction of oleanolic acid from pomegranate peel Full

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Text

By Lu, Jia-fei; Li, Wen-fei; Feng, Wei; Liu, Jun-hai


Extn. process of oleanolic acid from wild pomegranate peel was studied by microwave. The results showed that the optimum conditions based on single factor and orthogonal test were as follows: extg. wild pomegranate peel with 25 times vol. of 90% ethanol at microwave 300W for 60s at 60°C. Under these conditions, the yield of oleanolic acid was 1.5928 mg/g.

Optimizing the h

216. Optimizing the hydrolytic condition of preparing the ACE inhibitory peptides

~0 from casein Full Text

By Hong, Wei; Xue, Zheng-lian; Chen, Ling


Angiotensin converting enzyme inhibitory peptides were prepd. from casein protein by four com. proteases (alcalase, trypsin, neutrase, alcalase novozymes), and their angiotensin converting enzyme inhibitory activity were detd. in vitro by high-performance liq. chromatog. The result indicated that the angiotensin converting enzyme inhibitory activity of casein's hydrolyzates were 90.4%, 83.2%, 54.26%,

92.7% by using alcalase, trypsin, neutrase and alcalase Novozymes resp. The optimum hydrolysis conditions of casein of alcalase were studied by the orthogonal design. The result showed that the...

Screen of phosph

217. Screen of phospholipase A1 production strain Full Text

By Si, Wu-yang; Xue, Zheng-lian; Zhao, Meng-meng; Su, Yan-nan


Phospholipase A1 is the single-minded enzyme which can hydrolyze natural phosphatide Sn-1 position

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acyl to get Sn-2 acyl lysophospholipid and fatty acid. The phospholipase may use in the trade in the refinery process (oil degum) to remove phospholipids. In this paper, the strain named PL-06 which has high phospholipase A1 is obtained from the rich oil soil by using lecithin as the only carbon source and its fermn. conditions of shake flask is optimized. The result shows that the best nitrogen source is ammonium chloride and the best complex carbon source is the combination of malt sugar and...

Study on extract

218. Study on extraction process of polyphenols substance from Sichuan pickles by

~0 ultra sound wave Full Text

By Zhang, Qi-sheng; Chen, Gong; Yu, Wen-hua; Li, Jie-zhi; Zhang, Ying; Li, Heng


The purpose of the research was to study the extn. process of polyphenols substance from Sichuan pickles by ultra sound wave by using the orthogonal expt. on the basis of single factor expt. The optimal condition was confirmed: the optimal ethanol concn. was 60%, the optimal temp. was 60°C, the optimal time was 45min and the proportion of raw material with extg. solvent was 1:20. By using the orthogonal design and variance anal., the order of the exptl. factor was ethanol>concn.>the proportion of raw material with extg. solvent>extg. time.

The status of an

219. The status of anti-halitosis functional chewing gum Full Text

By Zhou, Hong-yuan; Li, Hu-jun; Zhang, Jin-wei; Hou, Da-jun


A review. Firstly, the functional chewing gum is led by the functional food than, in view of halitosis which is a social embarrassing problem, anal. its causes and treatment. Last, its types and the research headway as well as the research direction and some problems were reviewed with 16 refs.

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Studies on multi

220. Studies on multiple-purpose apply of corn germ protein Full Text

By Li, Li; Cui, Bo; Bai, Wei-fang; Wei, Miao-miao


Corn germ protein contains rich nutrients. The corn germ protein as the materials of the corn starch factory can be made into natural vegetable protein drink by advanced manufg. technol. It is helpful to both making full use of China's food resources, increasing in food value, comprehensive utilization of the starch factory products and increase the new plant protein drinks for the food trade.

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Progress of puri

221. Progress of purification and detection methods of recombinant Hirudin Full

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Text

By Zhu, De-yan


A review. Hirudin is a polypeptide of the medical leech salivary gland secretion, 65 to 66 amino acids, is the most active specfic thrombin inhibitor. This article focuses on an overview of current domestic and

foreign recombinant hirudin on the purifn. and detection of both research and application of method to analyze the advantages and disadvantages of these methods, and recombinant hirudin prospects are described.

Research review

222. Research review on physiological functions of modified citrus pectin Full Text

By Tang, Hui-zhou; Qin, Gang


A review. Modified citrus pectin is a complex water sol. indigestible polysaccharide which is obtained from the peel and pulp of citrus fruits and modified by means of high pH and temp. treatment. The newest researches about modified citrus pectin was summarized: in animal expt., blood sugar and blood fat decreased, and leptin increased. Clin. research indicates that modified citrus pectin could not only effectively inhibit liver metastasis by inhibit galectin -3's expression, but also may represent a safe, non-toxic method of chelating toxic metals.

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Study on the ext

223. Study on the extraction of flavonoid from ginger Full Text

By Zhang, Ru-yi; Zhu, Jing


The extn. of flavonoid was studied in this paper. The single factor expt. and the orthogonal expt. were used to det. the optical condition of extn. of flavonoid from the ginger. The extn. temp., extn. time, ethanol concn., and the solid-liq. ratio were selected as the main factors in this paper. The results showed that the optical condition of extn. is as following: extn. temp. 70°C, extn. time 5h, ethanol concn. 80%, and the solid: liq. ratio 1:25.

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Study on the ext

224. Study on the extraction method of rice protein hydrolysate with alcalase Full

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Text

By Zhao, Cong-cong; Zeng, Li; Na, Song; Zeng, Fan-jun


The extn. method of rice protein hydrolyzate by alcalase 2.4L was studied, and the effects of temp., hydrogen ion concn., enzyme/substrate, material-liq. ratio and time on extn. efficiency of rice protein were analyzed. The optimum conditions of the extn. were detd. by orthogonal expt. The results were as follows: temp. 60°C, hydrogen ion concn. 9.5, enzyme/substrate 1.5mL/100g, and material-liq. ratio: 1:6 and time 4h. The protein extn. rate was 76.42%.

Study of microwa

225. Study of microwave-assisted protein extraction from tangerine seed Full Text

By Li, Yuan-hu; Wang, Hua; Ren, Ting-yuan; Xie, Jiao


Microwave-assisted extn. was a new technol. of extn., which had high selectivity, high extn. efficiency, saving resources and easy manipulation advantages. The purpose of this expt. is to det. the

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microwave-assisted extn. Tangerine seed protein of process conditions, single-factor by investigation

(extg. time, microwave power, extn. solvent pH value, liq. material than) on extg., to design L9(34) orthogonal, optimized for extn. of the microwave exptl. scheme. As it turns out, stronger conditions as: extg. time 50 s, microwave power 500 W, extn. solvent pH value is 12, liq. material than 1:2...

Research on proc

226. Research on process of microwave extraction of total flavone from

~0 fermentation fluid of Citrus hide trimmings through optimization of response surface methodology Full

Text

By Ren, Ting-yuan; An, Yu-hong; Wang, Hua; Xie, Jiao; Li, Yuan-hu


This paper mainly researched on the extn. of total flavone from fermn. fluid of Citrus hide trimmings with the method of microwave cooperated which took alc. as resolver. On the basis of the single-factor expt., the quaternionic quadratic rotational combination was used to optimize the extn. process of total relative flavone that came from fermn. fluid of Citrus, and we had used the response surface methodol. to study the best horizontal extent of solid-to-liq. ratio, extn. time, alc. d., the microwave power which affected the rate of total flavone relative extn. The optimum extn. conditions...

Optimizing ferme

227. Optimizing fermentation medium of pigments production Rhodotorula glutinis

~0 by response surface method Full Text

By Wang, Lin-gang; Li, Hai-jun; Chen, Fang; Gao, Jian-feng


The pigment prodn. of fermn. medium of Rhodotorula glutinis was optimized by using the response surface methodol. Firstly, the influences of different single factor expt. were studied, and it showed that fours factors playing the important roles were sucrose, peptone, yeast ext. powder and inoculating amt.

The path of steepest ascent was used to approach the optimal region of the fermn. conditions subsequently. In the third step, the concns. of those four main factors were further optimized by using

Box-Behnken and response surface anal. By solving the quadratic regression model equation a...

Research on sque

228. Research on squeezing process of Chaenomeles sinensis with pectinase

~1 enzymolysis Full Text

By An, Yu-hong; Ren, Ting-yuan


The squeezing process by means of pectinase enzymolysis of Chaenomeles sinensis was studied through a single factor expt. and an orthogonal expt. The results showed that the optimum processing condition for squeezing of Chaenomeles sinensis by means of pectinase enzymolysis are: adding 0.06% sodium erythorbate, Chaenomeles sinensis-to-water addn. ratio 1:1, dealing Chaenomeles sinensis with 0.08% pectinase at pH 4.0 and 50°C for 2.5h. Under this condition, the juice extn. rate was 83.57%. The total sol. solids content of juice was 5.35Brix. The results obtained can be applied to the prodn....

Optimization of

229. Optimization of bone monosodium glutamate enzymolysis craft Full Text

By You, Jing-gang; Zhao, Qin; Bai, Hong-mei; Wu, Kai; Pan, Hong-mei; Chen, Gong


In this paper, fresh pig bones, as raw materials, were carried on the single factor to expt. and to perform the orthogonal optimization expt. The best enzymic reaction conditions were that the degree of hydrolysis reached 37.6% in 3.0% papain at 50°C for 3 h. The compn. of enzymic hydrolysis and non-enzymic hydrolysis bone monosodium glutamate products were analyzed and compared. The results were that types of amino acids, amino acid content and the proportion of flavor amino acids accounted for the total amino acids in enzymic hydrolysis products were significantly improved.

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Optimization of

230. Optimization of enzymatic hydrolysis conditions of soybean protein isolated

~0 using seriatim-factorial experiment and Taguchi OA approach Full Text

By Xiao, Huai-qiu; Li, Yu-zhen


Seriatim-factorial expt. and Taguchi OA approach were adopted to optimize enzymic hydrolysis conditions of soybean protein isolated (SPI). Seriatim-factorial expt. results indicated that pretreat SPI under 80°C for 15 min was beneficial for enzymic hydrolysis. SPI can be hydrolyzed excellently under

4%[S], [E]/[S]=4000U/gSPI, 50°C and 4.5 h. Taguchi OA was used to optimize hydrolytic conditions with ANOVA, and the optimal hydrolytic technol. was 5% of SPI, 5000 U·g-1SPI, 55°C and 4.5 h.

Predicted degree of hydrolysis was 26.56%, actual DH% was 23.8 ±> 0.024% (n = 3).

Preparation craf

231. Preparation craft research of chlorophyll copper sodium salt in celery vegetable

~0 leaf Full Text

By Zhang, Ru-yi; Wang, Jun


In this article, the abandoned part of celery (celery leaves) was used as raw material, which contains celery leaves and celery apex. We looked out the best extn. process conditions of celery chlorophyll via single factor (temp. extn., ext. the types of raw materials, ext. ratio, extn. time, etc.) and orthogonal expts.

To provide a basis theory for industrial prodn., the best conditions of process for extn. agent is ethanol:acetone:water (4.5:4.5:1). The best liq. material is 1:5. The best extn. temp. is 60°C. The best extn. time is 8 h. The best size is integrity leafage or leaves of sl...

Study on optimum

232. Study on optimum hydrolysis conditions of porcine plasma protein by

~0 protease-alkali Full Text

By Pan, Hong-mei; You, Jing-gang; Sun, Gang; Chen, Chao-min; Wu, Kai; Chen, Gong


In recent years, the utilization of plasma protein powder has made a great progress at home and abroad.

Most of them use enzymolysis technol. But the hydrolysis rate is low and not complete. This paper used orthogonal design to find the optimal proteolytic enzymes and combined with alk. hydrolysis method

using single factor and multi-factor exptl. design methods to optimize the protease-alk. hydrolysis conditions of the porcine plasma protein. The best hydrolysis conditions are: 8000 u/g of trypsin (plus the amt. of enzyme to total protein content), 55°C hydrolysis for 5 h, then addn. of 8...

Combining mutati

233. Combining mutation of pullulan producing strains and optimization on

~0 fermentation medium Full Text

By Zhu, Yong-qiang; Fang, Shang-ling; Qin, Jing-yu; Wang, Qing; Li, Shi-jie


An Aureobasidium pullulans strain of color free colony on plate culture has been previously treated by

6Co γ radial as original strain. It was treated by UV radial and with HNO2 resp. A high pullulan prodn. mutant 3#-01 was screen out by shake-flask test. An optimized culture medium was confirmed for the mutant by further shake fermn. through orthogonal expt. The pullulan prodn. was 35.77g/L, and the yield to glucose reached 63.8% from the optimized culture.

The key technolo

234. The key technology research and application of itaconic anhydride Full Text

By Wang, Cheng-guo


We studied the itaconic anhydride synthesis key technol. with compd. dehydration cyclized process. We developed a new compd. dehydrating agent which was cheap and highly selective. We investigated the influence of amt., temp. and material ratio, etc. on reaction results. The conversion is over 97.2%, the yield is over 88.3%, and the content is over 99.6% under well condition.

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Development and

235. Development and application of the lycopene Full Text

By Ren, Ying


A review. The distribution, physicochem. properties and physiol. function of the lycopene are introduced in this paper, the extn. methods are summarized, and the application and prospects are also introduced.

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Research progres

236. Research progress in inhibition on nitrosamine formation in vitro and in vivo

~1

Full Text

By Zhao, Jia-yuan; Jia, Dong-ying; Yao, Kai; Liu, Gang


A review. Nitrosamine is a highly carcinogenic chem. and can cause various cancers in many tissues and organs of human body when ingested. In this paper, the author reviewed the inhibitory effects of some common fruits, vegetables, spices and natural products on the formation of nitrosamines in vitro and in vivo. Moreover, their possible action mechanisms were analyzed.

The nutritional

237. The nutritional value and extraction of rice protein Full Text

By Guo, Yan; Zeng, Li


A review. The constituents of rice protein are integrated and rational. Rice proteins take on low irritability and potential healthy functions. The nutrition value, healthy functions and extn. of rice protein are introduced in this paper.

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Research review

238. Research review of bacterial cellulose - a new biomaterial Full Text

By Wu, Zhi-fang; Zhang, Xia; Yi, Bin; Shen, Cai-hong; Hu, Cheng


A review. Bacterial cellulose (BC) is a natural biopolymer. It has unique phys., chem. and mech. properties, such as high ability to hydrophilicity, high Young's modulus, good mech. intensity, and good biocompatibility. So BC is a promising material. This passage mainly reviews about applications of BC in food industry, paper industry, biomedicine, biol. catalyst support immobilization, etc., and research progress.

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Research advance

239. Research advance of the construction of gene engineering strains for wine

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Saccharomyces cerevisiae Full Text

By Tan, Zhao-tao


A review. Saccharomyces cerevisiae for grape wine is the dominant microbe in the wine industry. Its fermn. performance affects the quality and prodn. cost of the wine directly. Construction of various genetic engineering hosts for Saccharomyces cerevisiae that have excellent performance by the technol. of genetic engineering is introduced.

Screening and mu

240. Screening and mutagenesis of high cellulase activity strain Full Text

By Fang, Shang-ling; Yang, Dan-dan; Qian, Zhi-wei; Li, Xiao-qiang; Chen, Mao-bin


Use the Trichoderma (CMC enzyme activity was 609.51U/g dry medium, FPA enzyme activity was

133.85U/g dry medium) as the original strain, a strain with steady high activity cellulase was obtained after UV mutation and protoplast mutagenesis. The CMC enzyme activity was 1332.90U/g dry medium, the FPA enzyme activity was 301.61U/g dry medium which were 2.19 times and 2.25 times higher than the raw strain resp.

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Preliminary stud

241. Preliminary study on aging of strong aromatic Chinese spirits with ultrasonic

~0 wave Full Text

By Cao, Xin-zhi; Xiong, li; Ming, Hong-mei; Pu, Gui-yong


Treating strong arom. Chinese spirits with 20 KHz ultrasonic wave, the anal. of liquor compn. and sensory quality showed that the ultrasonic wave may affect the sensory indicators through changing content of total liquor acid, total esters, methanol and fusel oil, thereby contributing to the aging of liquor.

Study on variabl

242. Study on variable tendency of pit mud elements of different aged cellars by XRF technology Full Text

By Luo, Hui-bo; Zhen, Pan; Zhang, Su-yi; Huang, Zhi-guo; Xu, De-fu


This thesis analyzed pit mud of 20 years, 100 years, 200 years, and 300 years cellar age by X-ray fluorescent method. Fifteen elements was analyzed such as Ca, Cu, Fe, K, Mg, Mn, P, S, Zn, Al, Ba, Cl, Cr, Rb and Sr. The result showed that content of fourteen elements were related to pit mud of cellar age such as Ca, Cu, Fe, K,

Mg, Mn, P, S, Zn, Al, Ba, Cl, Cr and Rb.

Shipin Yu Fajiao Keji

Shipin Yu Fajiao Keji

，

CODEN:SYFKAF

2012-2010

（出版）年入库篇数

242

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Shipin Yu Fajiao Keji

Shipin Yu Fajiao Keji

，

CODEN:SYFKAF

2012-2010

（出版）年入库篇数

242

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