Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
作者：
Zhou, Man;Xiong, Zhouyi;Cai, Jie;Xiong, Hanguo*
期刊：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING ,2015年11(6):851-860 ISSN：2194-5764
通讯作者：
Xiong, Hanguo
作者机构：
[Xiong, Zhouyi; Zhou, Man; Xiong, Hanguo] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Cai, Jie] Wuhan Polytechn Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Xiong, Hanguo] H;Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
会议名称：
International Workshop on Modeling and Simulation of Food Processing and Operations held during the Modeling and Applied Simulation (MAS) Conference
会议时间：
SEP 10-12, 2014
会议地点：
Bordeaux, FRANCE
会议主办单位：
[Zhou, Man;Xiong, Zhouyi;Xiong, Hanguo] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.^[Cai, Jie] Wuhan Polytechn Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
non-fried instant noodles;mathematical modeling;convective air drying characteristics;rehydration attributes;microstructure
摘要：
Convective air drying characteristics and qualities of non-fried instant noodles at five temperatures from 80 to 120°C and velocities of 1.0, 2.0 and 3.0 m/s were investigated. Different mathematical models were fitted to study the drying behaviors and the Logarithmic model was the most adequate in describing the drying tests. Results showed that the drying process occurred in a falling rate periods and the effective moisture diffusivity increased with temperature and velocity, ranging from 4.41×10−8 to 1.75×10−7 m2/s with an activation energy of 16.73 kJ/mol. The rehydration attributes changed with both velocity and temperature. Increasing temperature and velocity decreased hardness, increased cohesiveness and resilience generally while had no impact on springiness. Drying temperature greatly influenced the color of noodles, whereas velocity displayed no significant effect. Microstructural analysis indicated that noodle presented hollow and porous structure with numerous and small voids, which might partly explain their distinct behaviors.
语种：
英文
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米渣发泡蛋白的理化性质及形态结构
作者：
刘珊珊;陈季旺;陈露;高俊
期刊：
中国粮油学报 ,2015年30(4):33-38+43 ISSN：1003-0174
通讯作者：
Chen, Jiwang
作者机构：
[陈露; 刘珊珊; 陈季旺; 高俊] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;[陈季旺] Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
米渣蛋白;脱酰胺米渣蛋白;米渣发泡蛋白;理化性质;形态结构
摘要：
比较并分析了米渣蛋白(RDP)、脱酰胺米渣蛋白(RDDP)、米渣发泡蛋白(RDFP)的理化性质及形态结构。结果表明在p H 2~12,RDP的溶解度较低,RDDP的溶解度在p H 2~4.5减小,在p H 4.5~12则增加,RDFP的溶解度均高于90%。与RDP相比,RDDP与RDFP的起泡力在p H 8~10分别增加39%与126%以上,且在p H 9.5时分别达到最高值56%和196%。RDP的乳化性稳定,RDDP先减小后增大,RDFP则一直增大。RDDP与RDFP的必需氨基酸总量分别比RDP减少8.29%与7.7%,疏水值分别增加9.14%与30%。RDP、RDDP、RDFP均存在糖蛋白和α-螺旋、β-折叠片等二级结构,且数量依次减少。RDP结构紧密,聚集呈球状,RDDP分裂为相对较小的块状聚集体,RDFP为大块片层结构。RDFP具有良好的发泡性,可以作为一种蛋白质发泡粉用于食品工业。
语种：
中文
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Purification of Purple Sweet Potato Extract by Dead-End Filtration and Investigation of Membrane Fouling Mechanism
作者：
Zhu, Zhenzhou* ;Liu, Yan;Guan, Qingyan;He, Jingren;Liu, Gang;...
期刊：
Food and Bioprocess Technology ,2015年8(8):1680-1689 ISSN：1935-5130
通讯作者：
Zhu, Zhenzhou
作者机构：
[Liu, Yan; Liu, Gang; Li, Shuyi; Zhu, Zhenzhou; Guan, Qingyan; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Ding, Luhui] Univ Technol Compiegne, Ctr Rech Royallieu, ESCOM, EA TIMR 4297, F-60205 Compiegne, France.;[Jaffrin, Michel Y.] Univ Technol Compiegne, UMR 7338, F-60205 Compiegne, France.
通讯机构：
[Zhu, Zhenzhou] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Purple sweet potato;Filtration;Separation;Fouling
摘要：
Pulsed ultrasound-assisted extraction with water was carried out to extract valuable compounds from purple sweet potato (PSP). Quality properties and dead-end filtration of PSP extract were investigated. Solutes concentration in PSP extract were 118.60 ± 2.83, 599.8 ± 8.28, and 0.72 ± 0.03μgmL−1 for total protein, total polyphenol, and total anthocyanin, respectively. Filtration with PES 50kDa membrane-augmented polyphenol purity from 83.4% in extract to 99.6%. A protein removal coefficient of 99% was achieved. Resistance in series model and Hermia’s model was applied to quantify filtration resistance and investigate fouling mechanism during filtration. Gel layer resistance was the most important for all three used membranes (PES 0.1μm, PES 100kDa, and PES 50kDa). Fitting of experimental data by Hermia’s model revealed that the most suitable fouling mechanism varied, cake layer model for PES 0.1μm and PES 100kDa membrane and intermediate blocking model for PES 50kDa membrane. For the purpose of more efficient polyphenol production, advanced filtration modules, such as cross-flow and rotating disk filtration module, are expected. © 2015, Springer Science+Business Media New York.
语种：
英文
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Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0
作者：
Wu, Jine;Guan, Yongguang;Zhong, Qixin*
期刊：
Food Chemistry ,2015年172:121-128 ISSN：0308-8146
通讯作者：
Zhong, Qixin
作者机构：
[Wu, Jine] Wuhan Polytech Univ, Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Peoples R China.;[Guan, Yongguang; Wu, Jine; Zhong, Qixin] Univ Tennessee, Dept Food Sci & Technol, Knoxville, TN 37996 USA.;[Zhong, Qixin] Univ Tennessee, Dept Food Sci & Technol, 2510 River Dr, Knoxville, TN 37996 USA.
通讯机构：
[Zhong, Qixin] U;Univ Tennessee, Dept Food Sci & Technol, 2510 River Dr, Knoxville, TN 37996 USA.
关键词：
Anthocyanins;Antioxidant capacity;Complex formation;Mannoproteins;Thermal stability
摘要：
Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126°C followed first order kinetics, and the addition of mannoproteins reduced the degradation rate constant and increased the half-life by 4 to 5-fold. After heating at 80 and 126°C for 30 min, mannoproteins improved the colour stability of anthocyanins by 4 to 5-fold and maintained the antioxidant capacity of anthocyanins. Visible light absorption, fluorescence spectroscopy, and zeta-potential results suggest that anthocyanins bound with the protein moiety of mannoproteins by hydrophobic interactions, and that the inclusion of anthocyanins in complexes effectively reduced the thermal degradation at pH 7.0. Therefore, mannoproteins may expand the application of anthocyanins as natural colours or functional ingredients. © 2014 Elsevier Ltd. All rights reserved.
语种：
英文
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Effect of Freeze-Thaw Pretreatment on Thermal Drying Process and Physicochemical Properties of Chitosan
作者：
Zhang, Wei* ;Xia, Wenshui
期刊：
Journal of Applied Polymer Science ,2014年131(21):41017-1-41017-6 ISSN：0021-8995
通讯作者：
Zhang, Wei
作者机构：
[Zhang, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Xia, Wenshui] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.
通讯机构：
[Zhang, Wei] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词：
biopolymers and renewable polymers;properties and characterization;polysaccharides
摘要：
The effect of freeze-thaw pretreatment on the thermal drying process and physicochemical properties of chitosan was investigated in this study. Results showed that the freeze-thaw treatment changed the form of chitosan paste and reduced 75.6–77.7% of the water content. The freeze-thaw treatment decreased the drying time of chitosan from 16–19 h to 2.75–4 h and the dried product was loosely packed powder. After freeze-thaw treatment, the molecular weight of chitosan was unchanged during the thermal drying. The heat-induced browning effect of chitosan during drying was greatly alleviated by the pretreatment. Furthermore, the pretreatment increased the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity of dried product by 40.4–59.8%. The molecular weight, color, and DPPH radical-scavenging activity of the pretreated dried chitosan product were close to those of freeze-dried product. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 41017.
语种：
英文
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Classification of Edible Vegetable Oils by Laser Near-infrared Spectra
作者：
Song, Zhiqiang* ;Tu, Bin;Zeng, Lulu;Yin, Cheng;Zhang, Heng;...
期刊：
PIC 2014 - Proceedings of 2014 IEEE International Conference on Progress in Informatics and Computing ,2014年:123-127
通讯作者：
Song, Zhiqiang
作者机构：
[Zheng, Xiao; Song, Zhiqiang; Zeng, Lulu; Yin, Cheng; Zhang, Heng] Wuhan Polytech Univ, Sch Mech Engn, Wuhan, Peoples R China.;[He, Dong-ping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.;[Qi, Peishi] Pashun Grp, Wuhan, Peoples R China.
通讯机构：
[Song, Zhiqiang] W;Wuhan Polytech Univ, Sch Mech Engn, Wuhan, Peoples R China.
会议名称：
2014 IEEE International Conference on Progress in Informatics and Computing
会议时间：
2014-01-01
会议地点：
中国上海
会议主办单位：
[Song, Zhiqiang;Zeng, Lulu;Yin, Cheng;Zhang, Heng;Zheng, Xiao] Wuhan Polytech Univ, Sch Mech Engn, Wuhan, Peoples R China.^[He, Dong-ping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.^[Qi, Peishi] Pashun Grp, Wuhan, Peoples R China.
会议论文集名称：
Proceedings of 2014 IEEE International Conference on Progress in Informatics and Computing
关键词：
NIR;Support Vector Classification;Characteristic wavelength extraction;BiPLS-SPA
摘要：
The Support Vector Classification(SVC) model was constructed in this study by applying the near infrared(NIR) analysis technology combined with the chemometrics method toclassify and distinguish 11 ty
语种：
英文
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EFFECT OF BALL-MILLING TREATMENT ON PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES OF CHITOSAN
作者：
Zhang, Wei;Zhang, Jiali;Xia, Wenshui*
期刊：
International Journal of Food Properties ,2014年17(1):26-37 ISSN：1094-2912
通讯作者：
Xia, Wenshui
作者机构：
[Xia, Wenshui; Zhang, Wei] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.;[Zhang, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Habei, Peoples R China.;[Zhang, Jiali] Jiangnan Univ, Sch Med & Pharmaceut, Wuxi, Jiangsu, Peoples R China.
通讯机构：
[Xia, Wenshui] J;Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.
关键词：
Ball mill;Chitosan;Physicochemical properties;Structural properties
摘要：
In this study, chitosan flake was micronized in a ball mill to make fine powder. The effects of the milling on properties of chitosan, such as particle size, molecular parameters, bulk density, crystalline structure, color, chemical structure, and solubility, were investigated. Results showed that the volume weight mean diameter (D[4,3]) of chitosan was reduced to 37.53 μm after 8 h of milling and extended milling did not cause a further decrease in particle size. After milling, the viscosity average molecular weight (Mv) of chitosan was decreased, but the degree of acetylation (DD) remained nearly unchanged. The bulk density of chitosan increased with increasing milling time. The crystalline structure of chitosan was destroyed by the milling. The ball-milling treatment deepened the color of chitosan. UV-vis spectra showed that new C=O groups might be formed during the milling process. Further, the micronized powders showed high dissolution rates in simulated gastric juice. ©Taylor and Francis Group, LLC.
语种：
英文
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The design, synthesis and biological evaluation of novel thiamin diphosphate analog inhibitors against the pyruvate dehydrogenase multienzyme complex E1 from Escherichia coli
作者：
Feng, Lingling;He, Junbo;He, Haifeng;Zhao, Lulu;Deng, Lingfu;...
期刊：
Organic & Biomolecular Chemistry ,2014年12(44):8911-8918 ISSN：1477-0520
通讯作者：
Wan, Jian
作者机构：
[He, Hongwu; He, Junbo; Zhao, Lulu; He, Haifeng; Zhang, Li; Wan, Jian; Ren, Yanliang; Zhang, Lin; Feng, Lingling] Cent China Normal Univ, Key Lab Pesticide & Chem Biol CCNU, Minist Educ, Coll Chem, Wuhan 430079, Peoples R China.;[He, Junbo] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Deng, Lingfu] Cent China Normal Univ, Coll Life Sci, Wuhan 430079, Peoples R China.
通讯机构：
[Wan, Jian] C;Cent China Normal Univ, Key Lab Pesticide & Chem Biol CCNU, Minist Educ, Coll Chem, Wuhan 430079, Peoples R China.
关键词：
design;synthesis and biological;novel thiamin diphosphate;Escherichia coli
摘要：
Pyruvate dehydrogenase multienzyme complex E1 (PDHc E1) is a potential target enzyme when looking for inhibitors to combat microbial disease. In this study, we designed and synthesized a series of novel thiamin diphosphate (ThDP) analogs with triazole ring and oxime ether moieties as potential inhibitors of PDHc E1. Their inhibitory activities against PDHc E1 were examined both in vitro and in vivo. Most of the tested compounds exhibited moderate inhibitory activities against PDHc E1 (IC<inf>50</inf> = 6.1-75.5 μM). The potent inhibitors 4g, 4h and 4j, had strong inhibitory activities with IC<inf>50</inf> values of 6.7, 6.9 and 6.1 μM against PDHc E1 in vitro and with inhibition rates of 35%, 50% and 33% at 100 μg mL<sup>-1</sup> against Gibberella zeae in vivo, respectively. The binding mode of 4j to PDHc E1 was analyzed by a molecular docking method. Furthermore, the possible interactions of the important residues of PDHc E1 with compound 4j were examined by site-directed mutagenesis, enzymatic assays and spectral fluorescence studies. The theoretical and experimental results are in good agreement and suggest that compound 4j could be used as a lead compound for further optimization, and may have potential as a new microbicide. This journal is ©the Partner Organisations 2014.
语种：
英文
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食用油中邻苯二甲酸酯类物质的来源分析及预防措施
作者：
邹种;胡传荣;尤梦圆;王文翔;何东平
期刊：
中国粮油学报 ,2014年29(7):102-107+111 ISSN：1003-0174
通讯作者：
He, D.
作者机构：
[何东平; 尤梦圆; Zou, Chong; Liu, Jinyong; 王文翔] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, China
会议名称：
中国粮油学会油脂分会第二十二届学术年会暨产品展示会
会议时间：
2013-09-01
会议地点：
上海
会议论文集名称：
中国粮油学会油脂分会第二十二届学术年会暨产品展示会论文集
关键词：
食用油;邻苯二甲酸酯;来源;预防
摘要：
对于人类来说,日常饮食是邻苯二甲酸酯类物质进入人体的主要途径。食用植物油也可能是受到邻苯二甲酸酯类物质污染的食品之一。本研究通过对88批次小包装成品油样及6个加工环节样品进行16种邻苯二甲酸酯类物质的检测,对食用油中邻苯二甲酸酯类物质的含量进行了调查。根据检测结果,从食用油的原料、包装材料和食用油加工环节等方面对其来源进行了初步分析,提出了预防邻苯二甲酸酯类物质进入食用油的措施。
语种：
中文
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寇氏隐甲藻突变株的糖、氮代谢对产油的影响
作者：
赵书林;何东平;陈涛;田华;佘隽;...
期刊：
中国粮油学报 ,2014年29(11):65-69 ISSN：1003-0174
通讯作者：
He, Dongping
作者机构：
[佘隽; 王文翔; 田华; 赵书林; 何东平] Colleg of Food Science and Engineering, Wuhan Polytechnic University, Wuhan , China;[佘隽; 田华; 陈涛] Wuhan Boteer Grease technology and Science Co., Ltd., Wuhan , China;[陈涛] Wuhan Institution of Virology, CAS, Wuhan , China
通讯机构：
Colleg of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
寇氏隐甲藻突变株;碳氮代谢;产油
摘要：
为了探索在寇氏隐甲藻(crypthecodinium cohnii)突变株的营养生长和油脂积累过程中对碳源和氮源的需求及其影响.通过对照组和5个不同的补糖试验组进行研究,各组经发酵7d收获,并测定生物量、含油量、DHA含量和DHA产量.结果显示各组在发酵培养24 h时,碳消耗量约为22.5％,氮耗约为50％.随着不同时间的补糖,测定碳耗和氮耗虽有小幅度升降,但在144～ 168 h时碳耗、氮耗和碳/氮比基本稳定,各组间差异较小.研究表明,前72 h是寇氏隐甲藻生长的重要时期,当碳/氮比在15∶1左右时补糖最佳;当氮源耗尽时补糖不仅可以促进油脂的产生,而且对DHA的形成也是有利的.
语种：
中文
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In vitro evaluation of immunomodulatory activity for polysaccharide LPII from Arillus longanae
作者：
易阳;张名位
期刊：
现代食品科技 ,2014年30(4):63-67+111 ISSN：1673-9078
通讯作者：
Zhang, M.-W.
作者机构：
[易阳] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[张名位] Key Laboratory of Functional Food, Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
通讯机构：
Key Laboratory of Functional Food, Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, China
关键词：
龙眼肉;多糖;免疫调节活性;酶解
摘要：
LPII是龙眼肉多糖的主要级分之一,本文研究了其体外免疫调节活性及酶降解作用对活性的影响.采用尼龙毛柱分离脾淋巴T/B细胞,在25～400 μg/mL剂量范围内体外评价LPII对脾淋巴细胞的刺激作用发现,LPII能刺激脾淋巴细胞及B细胞增殖,并促进B细胞抗体生成,但对T细胞激活作用不明显(P＞0.05).此外,LPII还能有效刺激巨噬细胞增殖,并增强其吞噬功能和NO生成量.LPII的高分子量组分在木瓜蛋白酶、链酶蛋白酶和胰蛋白酶的作用下均发生明显降解,且200 μg/mL剂量下对刀豆蛋白A诱导的脾淋巴细胞增殖的刺激作用显著降低(P＜0.05),但对脂多糖诱导的脾淋巴细胞增殖和巨噬细胞吞噬的刺激作用却显著增强(P＜0.05).LPII具有显著的体外免疫调节活性,是龙眼肉“滋补”的重要功能成分,而适度降解有利于增强活性.
语种：
中文
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NIR spectroscopy-based qualitative and quantitative detection of adulteration of peanut oil
作者：
Zeng, Lu Lu* ;Song, Zhi Qiang;Zheng, Xiao;Tu, Bin;Yin, Cheng;...
期刊：
Applied Mechanics and Materials ,2014年687-691:795-801 ISSN：1662-7482
通讯作者：
Zeng, Lu Lu
作者机构：
[Yin, Cheng; Tu, Bin; Zheng, Xiao; Song, Zhi Qiang; Zeng, Lu Lu] School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[He, Dong Ping] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[Qi, Pei Shi] Pashun Group, Wuhan, 430023, China
通讯机构：
[Zeng, L.L.] S;School of Mechanical Engineering, Wuhan Polytechnic UniversityChina
会议名称：
2014 International Conference on Manufacturing Technology and Electronics Applications, ICMTEA 2014
会议时间：
8 November 2014 through 9 November 2014
关键词：
BiPlS;NIR;Peanut oil;Qualitative and quantitative;Support vector machines
摘要：
In this study, qualitative and quantitative analyses of peanut oils adulterated with waste oil, soybean oil, corn oil and canola oil were performed by combining near infrared (NIR) spectroscopy with chemometrics methods. With NIR spectrometer, the spectra of 108 adulterated peanut oil samples were collected. The collected data were preprocessed with three different preprocessing approaches, including standard normal variate (SNV) transformation, de-trending (DT), and orthogonal signal correction (OSC). Backward interval partial least squares (BiPLS) was used to extract the characteristic wavelengths of the preprocessed data. On the intervals of the full spectrum and the characteristic wavelengths, support vector classification qualitative discriminant models and support vector regression quantitative analysis models were established. Experiments demonstrated that the established qualitative models could accurately determine the type of adulterant in peanut oil, with the accuracies on both the calibration set and the prediction set reaching 100%. With the quantitative models, the percentage of adulteration (3% ∼55%) could be determined accurately, with correlation coefficients as high as 99.10%. All the models returned prediction root mean square errors lower than 6.96E-4. It was validated that the combination of NIR spectroscopy with chemometrics methods can realize the qualitative and quantitative detection of adulteration of peanut oil. ©(2014) Trans Tech Publications, Switzerland.
语种：
英文
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鱼油软胶囊中脂肪酸组成及比率分析
作者：
胡勤玲;李珊;赵昕;吴永宁;宫智勇
期刊：
中国粮油学报 ,2014年29(9):73-78 ISSN：1003-0174
通讯作者：
Gong, Zhiyong
作者机构：
[吴永宁; 李珊; 胡勤玲; 宫智勇] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan , China;[赵昕] College of Food Engineering, Wuchang Institute of Technology, Wuhan , China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
鱼油软胶囊;脂肪酸;气相色谱
摘要：
采用气相色谱法对海洋鱼油软胶囊中脂肪酸组成和比率进行分析,为合理补充DHA、EPA等多不饱和脂肪酸提供理论依据,并为鉴别海洋鱼油质量提供基础数据。结果表明:鱼油软胶囊中主要含有C14~C22脂肪酸,其中不饱和脂肪酸质量分数50.8%~85.1%,特别是具有重要生理作用的多不饱和脂肪酸,如C20:5(EPA,约占10.0%~35.1%)、C22:6(DHA,约占10.7%~20.5%);鱼油软胶囊中n-3不饱和脂肪酸质量分数约为22.5%~55.7%,n-6不饱和脂肪酸与n-3不饱和脂肪酸的比率约为0~0.7,EPA与DHA的比率约为0.8~1.9。
语种：
中文
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Novel development and characterisation of dietary fibre from yellow soybean hulls
作者：
Yang, Jun* ;Xiao, Anhong;Wang, Chunwei
期刊：
Food Chemistry ,2014年161:367-375 ISSN：0308-8146
通讯作者：
Yang, Jun
作者机构：
[Yang, Jun] Frito Lay R&D, Plano, TX 75024 USA.;[Xiao, Anhong; Wang, Chunwei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Yang, Jun] Frito Lay R&D, 7701 Legacy Dr, Plano, TX 75024 USA.
通讯机构：
[Yang, Jun] F;Frito Lay R&D, 7701 Legacy Dr, Plano, TX 75024 USA.
关键词：
Acid-base digestion/hydrolysis;Colour;Insoluble dietary fibre (IDF);Soluble dietary fibre (SDF);Total dietary fibre (TDF);Yellow soybean hull
摘要：
Dietary fibres (DFs) from yellow soybean hulls (Glycine max) were developed by mimicking pH in the human digestive system. Using both traditional AOAC991.43 and newly developed AOAC2011.25 methods, DFs were quantified, and their physicochemical properties were characterised by determining colour, particle size, water absorption and solubility capacity. Viscoelastic properties of the fibres with whole wheat flours were evaluated using dynamic rheological measurements. The results showed that colour of lightness (L value) was significantly improved (p < 0.05). The levels of soluble, insoluble, and total dietary fibres determined by 2011.25 were 2.6 ± 0.7%, 85.9 ± 0.4%, and 88.5 ± 0.8% (as is), respectively. There was an approximately 50% increase of total dietary fibre in the treatment, which reached 98.6 ± 0.8% (dry basis). The results clearly indicated that acid-base hydrolysis and autoclaving processes in yellow soybean hulls could significantly boost total dietary fibre content, which has potential application in snacks. © 2014 Elsevier Ltd. All rights reserved.
语种：
英文
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Dissolution and Stability of Chitosan in a Sodium Hydroxide/Urea Aqueous Solution
作者：
Zhang, Wei* ;Xia, Wenshui
期刊：
Journal of Applied Polymer Science ,2014年131(3):n/a-n/a ISSN：0021-8995
通讯作者：
Zhang, Wei
作者机构：
[Zhang, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Xia, Wenshui] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.;[Zhang, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, 68 Xuefu Southern Rd, Wuhan 430023, Hubei, Peoples R China.
通讯机构：
[Zhang, Wei] W;Wuhan Polytech Univ, Coll Food Sci & Engn, 68 Xuefu Southern Rd, Wuhan 430023, Hubei, Peoples R China.
关键词：
biopolymers and renewable polymers;polysaccharides;viscosity and viscoelasticity
摘要：
Medium-molecular-weight chitosan (MMWC; 157.5 kDa) and low-molecular-weight chitosan (LMWC; 53.4 kDa) samples were dissolved in an NaOH/urea solution by freeze-thaw treatment. The factors affecting dissolution were optimized, and the stability of chitosan in the produced solution was investigated. NaOH and urea concentrations of 2 and 0.67 mol/L, respectively, and a treatment temperature of -18 degrees C were optimized as the dissolving conditions. MMWC and LMWC could be completely dissolved in the 2 mol/L NaOH/0.67 mol/L urea solution after six and five cycles of freeze-thaw treatments, respectively. Dissolution and storage in the 2 mol/L NaOH/0.67 mol/L urea solution slightly increased the deacetylation degree of chitosan and slightly decreased the molecular weight. The solution stability of LMWC was better than that of MMWC. MMWC tended to form a gel during storage. (c) 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 39819.
语种：
英文
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牡丹籽蛋白功能特性的研究
作者：
庞雪风;胡传荣;尤梦圆;孙红星;何东平
期刊：
中国粮油学报 ,2014年29(7):45-48+79 ISSN：1003-0174
通讯作者：
He, D.
作者机构：
[尤梦圆; 孙红星; 胡传荣; 何东平; 庞雪风] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, China
会议名称：
中国粮油学会油脂分会第二十二届学术年会暨产品展示会
会议时间：
2013-09-01
会议地点：
上海
会议论文集名称：
中国粮油学会油脂分会第二十二届学术年会暨产品展示会论文集
关键词：
牡丹籽蛋白;保水性;吸油性;乳化性;乳化稳定性;起泡性;泡沫稳定性
摘要：
研究了牡丹籽蛋白的功能特性,为食品以及饲料行业更好的利用牡丹籽蛋白提供参考。研究结果表明当温度为30 ℃时,牡丹籽蛋白的保水性最好,为3.51 g/g;当温度为50 ℃时,牡丹籽蛋白的吸油性最好,为2.82 g/g;蛋白质量浓度为10 mg/mL时,乳化性和乳化稳定性最好,乳化性为20.1 m~2/g,乳化稳定性为294 min;pH为8时,牡丹籽蛋白的乳化性最好,为23.11 m~2/g,当pH为7时,蛋白的乳化稳定性最好,为289 min。当蛋白质量浓度为70 mg/mL时,牡丹籽蛋白起泡性为61%,pH为7时,起泡性为53%。
语种：
中文
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Total mercury in milled rice and brown rice from China and health risk evaluation
作者：
Zhang, Hongxia;Wang, Dongmei;Zhang, Jialing;Shang, Xiaohong* ;Zhao, Yunfeng;...
期刊：
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE ,2014年7(2):141-146 ISSN：1939-3210
通讯作者：
Shang, Xiaohong
作者机构：
[Zhang, Hongxia; Wang, Dongmei; Wu, Yongning; Zhao, Yunfeng; Shang, Xiaohong] China Natl Ctr Food Safety & Risk Assessment, Key Lab Food Safety Risk Assessment, Minist Hlth, Beijing, Peoples R China.;[Zhang, Hongxia; Zhang, Jialing] Shanxi Med Univ, Sch Publ Hlth, Taiyuan, Peoples R China.;[Wang, Dongmei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.
通讯机构：
[Shang, Xiaohong] C;China Natl Ctr Food Safety & Risk Assessment, Key Lab Food Safety Risk Assessment, Minist Hlth, Beijing, Peoples R China.
关键词：
milled rice;brown rice;total mercury;dietary intake;health risk;China
摘要：
Total mercury (THg) levels in 440 pairs of milled rice samples and brown rice samples from 15 major rice grain-producing provinces of China were measured and the associated health risk via rice consumption for different age categories of Chinese population was also assessed. THg contents were measured by a direct mercury analyser and the limit of detection (LOD) was 1.5 μg kg-1. The THg levels for milled rice samples and brown rice samples varied from non-detected to 17.8 μg kg-1 and 1.5 to 25.4 μg kg-1, respectively, with a mean level of 3.4 μg kg-1 and 4.9 μg kg-1, respectively. The THg levels in all milled and brown rice samples were generally low, except three brown rice samples having concentrations above the legally set value for cereals (20 μg kg-1 Hg). THg intakes for different age categories were estimated according to THg content and corresponding rice consumption and the associated health risk was evaluated by the corresponding provisional tolerable weekly intake (PTWI) for THg (5.0 μg kg-1 bw week-1), which was established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The 50th percentile of the THg intakes via milled rice and brown rice consumption for different age categories was in the range 0.09-0.19 μg kg-1 bw week-1 and 0.14-0.27 μg kg-1 bw week-1, respectively, well below the PTWI, suggesting that the associated health risk is relatively low. However, the 99.9th percentile of the THg intakes for 2-4-year-old children amounted up to 20.6% of the PTWI (milled rice) and 29.5% of the PTWI (brown rice), which deserves attention. © 2014 © 2014 Taylor & Francis.
语种：
英文
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Preparation of a Kind of Honey Effervescent Tablets
作者：
Zhang, Ya-Hui;Huang, Ze-Yuan
期刊：
Proceedings of 2013 4th International Asia Conference on Industrial Engineering and Management Innovation, IEMI 2013 ,2014年:3-9
通讯作者：
Huang, Z.-Y.(hzy120318@163.com)
作者机构：
[Huang, Ze-Yuan; Zhang, Ya-Hui] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
摘要：
The aim of the research is to develop a kind of honey effervescent tablets. With honey power and pregelatinized starch as main raw materials, the matching accessories are chosen by the orthogonal test to select the production technology of the honey effervescent tablets. The optimized formula of the honey effervescent tablets is honey power 60 %, pregelatinized starch 15.5 %, citric acid 11.7 %, sodium bicarbonate 8.3 %, sodium cyclamate 2.0 %, PEG6000 2.5 %. The honey effervescent tablets prepared by this method which is simple and feasible, have stable quality and good taste, meet pharmacopeia standards, disintegrate rapidly and are easy to take. ©2014 Springer-Verlag Berlin Heidelberg..
语种：
英文
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Characterization and biodistribution in vivo of quercetin-loaded cationic nanostructured lipid carriers
作者：
Liu, Liang;Tang, Yuhan;Gao, Chao;Li, Yanyan;Chen, Shaodan;...
期刊：
Colloids and Surfaces B: Biointerfaces ,2014年115:125-131 ISSN：0927-7765
通讯作者：
Yao, Ping
作者机构：
[Chen, Shaodan; Yao, Ping; Gao, Chao; Li, Yanyan; Xiong, Ting; Tang, Yuhan; Liu, Liegang; Liu, Liang; Du, Min; Li, Juan] Huazhong Univ Sci & Technol, Tongji Med Coll, Sch Publ Hlth, Hubei Key Lab Food Nutr & Safety,Dept Nutr & Food, Wuhan 430030, Peoples R China.;[Chen, Shaodan; Yao, Ping; Gao, Chao; Li, Yanyan; Xiong, Ting; Tang, Yuhan; Liu, Liegang; Liu, Liang; Du, Min; Li, Juan] Huazhong Univ Sci & Technol, Tongji Med Coll, Sch Publ Hlth, Key Lab Environm & Hlth,Minist Educ, Wuhan 430030, Peoples R China.;[Gong, Zhiyong; Liu, Liang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Chen, Hong] Chinese Acad Agr Sci, Inst Oil Crops Res, Wuhan 430062, Peoples R China.;[Yao, Ping] Huazhong Univ Sci & Technol, Tongji Med Coll, Sch Publ Hlth, Hubei Key Lab Food Nutr & Safety,Dept Nutr & Food, 13 Hangkong Rd, Wuhan 430030, Peoples R China.
通讯机构：
[Yao, Ping] H;Huazhong Univ Sci & Technol, Tongji Med Coll, Sch Publ Hlth, Hubei Key Lab Food Nutr & Safety,Dept Nutr & Food, 13 Hangkong Rd, Wuhan 430030, Peoples R China.
关键词：
Biodistribution;Cationic nanostructured lipid carriers;Quercetin
摘要：
Nanobiotechnology has been recently viewed as a promising strategy to improve therapy efficacy by promoting the accumulation of hydrophobic bioactive compounds in tissues. The aim of present study was to formulate a novel quercetin-loaded cationic nanostructured lipid carriers (QR-CNLC) and to evaluate its biodistribution in vivo after oral administration. QR-CNLC were prepared by emulsifying at high temperature and subsequent solidifying at low temperature using various functional ingredients, and its characteristics, including physical index, release profile in vitro, and tissue distribution in vivo, were investigated. The results demonstrated that QR-CNLC exhibited an average particle size 126.6nm, a zeta potential of 40.5mV and 89.3% entrapment efficiency. QR-CNLC performed slower release compared with quercetin solution in vitro. QR-CNLC showed higher AUC (area under tissue concentration-time curve) value and higher Cmax value in lung, liver and kidney compared with control group. The value of relative intake rate (re) for lung, liver and kidney was 1.57, 1.51 and 1.68, respectively, which revealed that quercetin can be significantly accumulated in lung, kidney and liver after oral administration of QR-CNLC compared with quercetin suspension. In conclusion, cationic nanostructured lipid carriers may be an attractive nanocarrier system for oral delivery of hydrophobic functional components. © 2013 Elsevier B.V.
语种：
英文
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高产花生四烯酸的高山被孢霉突变株的选育
作者：
王文翔;赵书林;佘隽;田华;陈涛;...
期刊：
中国粮油学报 ,2014年29(7):92-95 ISSN：1003-0174
通讯作者：
He, D.
作者机构：
[何东平; 赵书林; 王文翔] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[陈涛] Wuhan Institute of Virology, Chinese Academy of Sciences, Wuhan 430060, China;[田华; 佘隽] Wuhan Bortel Oil Science and Technology Limited Company, Wuhan 430040, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, China
关键词：
高山被孢霉突变株;花生四烯酸;60Co-γ射线
摘要：
为获得高产花生四烯酸的高山被孢霉突变株,利用~(60)Co-γ射线对实验室保藏的高山被孢霉M12进行辐照诱变育种。在辐照剂量为1、2和3 kGy时,致死率分别为73.6%、80.6%和93.8%。以生物量、含油率和花生四烯酸产量为综合评价指标,经初筛和复筛,选育出了一株M12-2-2突变株。经摇瓶发酵,该突变株的生物量为30.73 g/L,含油率为40.51%,ARA产量为4.75 g/L,其ARA产量比出发株提高了1.65倍。经十代传接培养后,该突变株的遗传性能稳定。
语种：
中文
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