Preparation and characterization of phosphatidylcholine-coated zirconia-magnesia stationary phase for artificial membrane chromatography
作者：
Zhang, Weinong* ;Hu, Zhixiong;Feng, Yuqi;Da, Shilu
期刊：
JOURNAL OF SEPARATION SCIENCE ,2010年33(19):2990-2997 ISSN：1615-9306
通讯作者：
Zhang, Weinong
作者机构：
[Zhang, Weinong; Hu, Zhixiong] Wuhan Polytech Univ, Dept Food Sci, Wuhan 430023, Hubei, Peoples R China.;[Da, Shilu; Feng, Yuqi] Wuhan Univ, Dept Chem, Wuhan 430072, Peoples R China.;[Zhang, Weinong] Wuhan Polytech Univ, Dept Food Sci, Xuefu Rd 68, Wuhan 430023, Hubei, Peoples R China.
通讯机构：
[Zhang, Weinong] W;Wuhan Polytech Univ, Dept Food Sci, Xuefu Rd 68, Wuhan 430023, Hubei, Peoples R China.
关键词：
Artificial membrane chromatography;Phosphatidylcholine;Stationary phase;Zirconia
摘要：
Immobilized artificial membrane chromatography stationary phase was prepared by coating soybean phosphatidylcholine (PC) on zirconia-magnesia micro-particles. The stability and chromatographic properties were investigated and compared with the PC-coated silica chromatography stationary phase prepared by the same method. PC-coated zirconia-magnesia chromatography stationary phase was more stable than the silica especially on resisting organic solvents. Hydrophobic action was the main factor for the retention of analyte on the new artificial membrane chromatography stationary phase, and electrostatic interaction had some contribution to retention. In addition, the special interaction between analyte and matrix affected retention greatly. Basic solutes were appropriate to be analyzed on PC-coated zirconia-magnesia stationary phase and acidic solutes were appropriate to be done on the silica one. Hence, the two different matrices artificial membrane stationary phases were perfectly complementary. ©2010 WILEY-VCH Verlag GmbH &Co. KGaA, Weinheim.
语种：
英文
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New polysaccharide compounds derived from submerged culture of Ganoderma lucidum and Lycium barbarum
作者：
Yan, Keliang;Zhang, Wen;Yu, Hongbo;Wang, Hongxun;Zhang, Xiaoyu*
期刊：
FOOD TECHNOLOGY AND BIOTECHNOLOGY ,2010年48(1):94-101 ISSN：1330-9862
通讯作者：
Zhang, Xiaoyu
作者机构：
[Yan, Keliang; Yu, Hongbo; Zhang, Wen; Zhang, Xiaoyu] Huazhong Univ Sci & Technol, Coll Life Sci & Technol, Wuhan 430074, Peoples R China.;[Wang, Hongxun] Wuhan Polytech Univ, Coll Food Sci & Technol, Wuhan, Peoples R China.
通讯机构：
[Zhang, Xiaoyu] H;Huazhong Univ Sci & Technol, Coll Life Sci & Technol, Wuhan 430074, Peoples R China.
关键词：
Ganoderma lucidum;Lycium barbarum;polysaccharide compounds;free radical scavenging activity
摘要：
Lycium barbarum and Ganoderma lucidum, highly valued Chinese medicinal fruit and mushroom, have attracted more and more attention because of the antitumour activities they have shown, and polysaccharides are considered their most important functional constituent. Forming new compounds of L. barbarum polysaccharides, isolated from dried L. barbarum fruits, and G. lucidum polysaccharides, derived from a submerged culture of G. lucidum, has been investigated in this paper. Our data illustrate that two polysaccharide compounds, fermented polysaccharides and mixed polysaccharides, at the appropriate ratio and concentration have stronger free radical scavenging ability than the single polysaccharide. Ion exchange chromatography and high-performance liquid chromatography (HPLC) analyses indicated that the components of the new polysaccharide compounds had changed compared to those of the single polysaccharide. In addition, similar fractions were shared with the two polysaccharide compounds. Hence, the findings demonstrate that these new polysaccharide compounds might have stronger bioactivity than a single polysaccharide and could be obtained more easily by fermentation.
语种：
英文
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Biodegradation of crystal violet by low molecular mass fraction secreted by fungus
作者：
Yan, Keliang;Wang, Hongxun;Zhang, Xiaoyu*
期刊：
Journal of Bioscience and Bioengineering ,2009年108(5):421-424 ISSN：1389-1723
通讯作者：
Zhang, Xiaoyu
作者机构：
[Yan, Keliang; Zhang, Xiaoyu] Huazhong Univ Sci & Technol, Coll Life Sci & Technol, Wuhan 430074, Peoples R China.;[Wang, Hongxun] Wuhan Polytech Univ, Coll Food Sci & Technol, Wuhan 430023, Peoples R China.
通讯机构：
[Zhang, Xiaoyu] H;Huazhong Univ Sci & Technol, Coll Life Sci & Technol, Wuhan 430074, Peoples R China.
关键词：
Biodegradation;Crystal violet;Decolorization;Fungus;Low molecular mass fraction
摘要：
Biodegradation of crystal violet by white rot fungus Pleurotus ostreatus BP in rice straw solid-state medium mostly depended on low molecular mass fraction (LMMF) and the hypothetical metabolic pathways of crystal violet by LMMF was proposed by the biodegradation of crystal violet and by the deduced six metabolites formed.
语种：
英文
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Detection of an angiotensin converting enzyme inhibitory peptide from peanut protein isolate and peanut polypeptides by western blot and dot blot hybridization
作者：
Liu, Li-na;Zhang, Sheng-hua* ;He, Dong-ping
期刊：
European Food Research and Technology ,2009年230(1):89-94 ISSN：1438-2377
通讯作者：
Zhang, Sheng-hua
作者机构：
[Liu, Li-na; Zhang, Sheng-hua] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Liu, Li-na; He, Dong-ping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Zhang, Sheng-hua] H;Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
关键词：
Peanut protein isolate;Peanut polypeptides;Angiotensin I-converting enzyme inhibitory peptide;Western blot;Dot blot hybridization
摘要：
The peptide P7, with an amino acid sequence of Cys-Val-Thr-Pro-Ala-Leu-Arg, inhibits angiotensin I-converting enzyme (ACE). In this paper, P7 was identified in peanut protein isolate (PPI) and peanut polypeptides (PPs) with a new method. The P7 peptide was synthesized and used in the preparation of an antiserum. Using the antiserum, P7 was specifically identified in PPI by western blot, and its level in PPI and PPs was assayed by dot blot hybridization. The results showed that two bands of P7 expression with molecular weight 18-25 and 25-35 kDa were seen in PPI by glucan gel chromatography. The positive reaction rate of P7 in PPs was higher than in PPI, consistent with the measured ACE inhibitory activity. The rate of P7 in sample no. 3 reached 39.29% of the positive control, using a dose of 20 μg/mL. This sample had an ACE inhibitory activity of 89.73%. Therefore, western blot and dot blot hybridization with prepared antibody against synthetic peptide was a very sensitive detection method for peptide. © Springer-Verlag 2009.
语种：
英文
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U型隧道式水产品烘房设计及关键技术
作者：
王继焕;刘启觉
期刊：
农业工程学报 ,2009年25(10):296-301 ISSN：1002-6819
通讯作者：
Wang, J.(wangjihuan@whpu.edu.cn)
作者机构：
[王继焕] School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[刘启觉] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
School of Mechanical Engineering, Wuhan Polytechnic University, China
关键词：
设计;干燥温;度控制;热损失;隧道式烘房
摘要：
针对热风干燥水产品过程中常出现的表面干燥脱水过快、内部水分扩散通道易堵塞,造成产品水分不均匀度值较大,影响产品烘后品质问题,设计了专用U型隧道式水产品烘房,并对横流干燥、气流正反向切换、干燥介质温度及湿度在线控制、以及热能循环利用等关键技术进行了分析与研究.与单通道、双通道烘房相比较,U型隧道内热风温度的均匀度改善,热能利用率提高,烘干时间缩短,烘房单位容积的产量增加.草鱼干燥现场生产的实测结果表明:产品脱水一致,可节省热能约30%,并缩短了生产时间约30%.
语种：
中文
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几种生物柴油的制备及其流变学性能的比较
作者：
汪海波;徐群英
期刊：
燃料化学学报 ,2008年36(5):570-576 ISSN：0253-2409
通讯作者：
Wang, H.-B.(wanghaibo@whpu.edu.cn)
作者机构：
[汪海波; 徐群英] Food Science and Engineering Department, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
生物柴油;制备;流变学性能
摘要：
以六种常见的动植物油脂为原料，制备生物柴油并测定其脂肪酸甲酯分布、凝点和冷滤点值：以动态流变仪为主要研究手段，研究了六种生物柴油的流体性能及相关影响因素。结果表明，生物柴油的凝点和冷滤点值受其脂肪酸甲酯分布的影响，饱和脂肪酸甲酯含量高的生物柴油，其凝点和冷滤点值也相应较高。流变学测定实验表明，六种生物柴油样品的流体性能受温度和剪切速率的影响。在较低的剪切速率范围内表现为典型的非牛顿流体行为，而在较高的剪切速率下则表现为牛顿流体行为。当流体温度高于生物柴油的相变温度时，六种生物柴油的表观黏度无明显差别，说明在该温度条件下生物柴油的脂肪酸甲酯分布对其流体黏度值影响不大；当流体温度接近其相变温度时，生物柴油流体黏度出现突跃式升高且其突变温度高于其冷滤点温度。
语种：
中文
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Technology for combined production of oat bran nutritional powder and dietary fiber
作者：
陈季旺;田向东;刘英;王月慧;刘刚
期刊：
农业工程学报 ,2008年24(7):233-236 ISSN：1002-6819
通讯作者：
Chen, J.(jiwangchen@yahoo.com.cn)
作者机构：
[陈季旺; 刘英; 王月慧; 刘刚] 武汉工业学院食品科学与工程学院;[田向东] 山西金绿禾燕麦研究所
通讯机构：
School of Food Science and Technology, Wuhan Polytechnic University, China
关键词：
燕麦麸;营养粉;膳食纤维;α-淀粉酶
摘要：
为了有效利用燕麦麸,该文采用水酶法进行燕麦麸营养粉和膳食纤维联产,并对产品的营养成份进行分析.确定水提工艺条件为:料水比1:5,提取温度45℃,提取时间为30 min;利用α-淀粉酶水解水提后的燕麦麸滤渣,确定酶解工艺条件为:α-淀粉酶的添加量为1.0%,酶解时间30 min.燕麦麸营养粉主要成分为糖、脂肪和蛋白质,其中β-葡聚糖含量较高,达到了8.50%;燕麦麸膳食纤维主要成分为膳食纤维、糖、蛋白质和脂肪,膳食纤维含量达到了51.76%.说明燕麦麸是一种很好的营养素和膳食纤维资源.
语种：
中文
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Separation of individual tocopherols from soybean distillate by low pressure column chromatography
作者：
Wan, Jianchun;Zhang, Weinong* ;Jiang, Bo;Guo, Yonghong;Hu, Chuanrong
期刊：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY ,2008年85(4):331-338 ISSN：0003-021X
通讯作者：
Zhang, Weinong
作者机构：
[Wan, Jianchun; Zhang, Weinong; Jiang, Bo; Guo, Yonghong; Hu, Chuanrong] Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Zhang, Weinong] W;Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Column chromatography;Tocopherol;Separation;Purification
摘要：
α-Tocopherol, γ-tocopherol and δ-tocopherol were successfully separated and purified from soybean vitamin E concentrate (53% purity, from soybean oil deodorizer distillate) using a low-pressure glass column (500 mm ×25 mm, I.D., packed with silica gel). The effects of eluent, flow-rate and sample loading on separation efficiency were investigated using product purity and recovery as evaluation indices. On the basis of the single factor experiment results, an orthogonal test was designed to optimize the chromatographic separation conditions. The optimum conditions obtained by using analyses of extreme difference and variance are as follows: cyclohexane-ethanol 99.7:0.3 (v/v), flow-rate at 25 ml/min and loading amount being 2 ml (concentration 1 g/ml). Under these optimum conditions, purity of the α-tocopherol, γ-tocopherol and δ-tocopherol were 92.35, 91.23, 89.95%, respectively;the recovery of those products were 35.21, 36.25, 61.25%, respectively. The advantage of this process is that high purity individual tocopherols can be obtained directly from soybean vitamin E concentrate at 53% purity, without additional purification steps. ©AOCS 2008.
语种：
英文
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Measurement and prediction of stress-strain for extruded oilseed using neural networks under uniaxial cold pressing
作者：
Zheng, Xiao;Lin, Guoxiang;He, Dongping;Wang, Jingzhou
期刊：
IFIP Advances in Information and Communication Technology ,2008年258:19-28 ISSN：1868-422X
通讯作者：
Zheng, X
作者机构：
[Zheng, Xiao] Wuhan Polytech Univ, Dept Mech Engn, Wuhan 430023, Hubei Province, Peoples R China.;[He, Dongping] Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Hubei Province, Peoples R China.
通讯机构：
[Zheng, X ] ;Wuhan Polytech Univ, Dept Mech Engn, Wuhan 430023, Hubei Province, Peoples R China.
会议名称：
1st International Conference on Computer and Computing Technologies in Agriculture (CCTA 2007)
会议时间：
AUG 18-20, 2007
会议地点：
Wuyishan, PEOPLES R CHINA
会议论文集名称：
Computer and Computing Technologies in Agriculture——Proceedings of First IFIP TC 12 International Conference(CCTA2007)
关键词：
Cold pressing;Measurement;Neural networks;Oilseed;Prediction;Stress-strain
摘要：
A visualization of testing apparatus was developed to measure property of oilseeds relevant to physical mechanics during mechanical pressing for oil extraction. Stress-strain relationships were measured for extruded peanut, soybean, sesame and linseed compressed at thirteen pressures under uniaxial cold pressing. The prediction model of the stress-strain relationship was developed based on BP neural network. Results indicated that the stress-strain relationships were nonlinear. Over 50% strains for extruded soybean, sesame and linseed occurred at stress below 20MPa. Over 60% strain for extruded peanut occurred at stress below 10MPa. No more than 13% strain occurred at stress over 20MPa for extruded soybean sesame and linseed, and no more than 13% strain occurred at stress over 10MPa for extruded peanut. The maximum error between prediction and measurement for the stress-strain relationship was less than 0.0084 and the maximum training times was less than 88. ©2008, IFIP International Federation for Information Processing.
语种：
英文
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胡萝卜复合火腿和香肠的质构特性及显微结构
作者：
王海滨;黄泽元;徐群英;谭侃;田英刚
期刊：
农业工程学报 ,2008年24(11):288-291 ISSN：1002-6819
通讯作者：
Wang, H.(whb6412@163.com)
作者机构：
[谭侃; 徐群英; 黄泽元; 田英刚; 王海滨] 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
关键词：
机械特性;质构;显微结构;蔬菜复合肉制品;胡萝卜;火腿;香肠
摘要：
为探索蔬菜复合肉制品品质特性的评价方法,分别用物性分析仪和扫描电镜研究了胡萝卜复合火腿和香肠的质构特性和显微结构。质构测定结果表明：与对照组相比,HLB-1复合火腿（鲜胡萝卜25%）和HLB-2复合火腿（胡萝卜粉2.5%）的硬度分别降低了70.94%和57.23%,咀嚼度分别降低了64.81%和34.86%;与对照组比较,胡萝卜复合香肠（鲜胡萝卜25%）的硬度和咀嚼度分别降低了30.84%和51.30%。感官评定结果表明：与对照组比较,胡萝卜复合火腿和香肠的口感更柔和细腻、嫩度更好。通过扫描电镜对产品结构的观察表明：在添加了鲜胡萝卜的火腿和香肠中均发现了圆形光滑的小颗粒状物质,复合肉制品内部的细微结构均匀、结构比较膨松,这在一定程度上解释了胡萝卜复合火腿和香肠的感官和质构特征。
语种：
中文
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Purification and characterization of exo-β-d-glucosaminidase from commercial lipase
作者：
Xia, Wen-Shui* ;Lee, Dong-Xia
期刊：
Carbohydrate Polymers ,2008年74(3):544-551 ISSN：0144-8617
通讯作者：
Xia, Wen-Shui
作者机构：
[Xia, Wen-Shui; Lee, Dong-Xia] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu Prov, Peoples R China.;[Xia, Wen-Shui] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hube Province, Peoples R China.;[Xia, Wen-Shui] Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu Prov, Peoples R China.
通讯机构：
[Xia, Wen-Shui] J;Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu Prov, Peoples R China.
关键词：
Characterization;Chitosanolytic enzyme;Exo-β-d-glucosaminidase;Lipase;Purification
摘要：
A chitosanolytic enzyme without lipolytic activity was purified to apparent homogeneity from a commercial lipase preparation by using a combination of DEAE-Sepharose CL-6B exchange chromatography, Phenyl-Sepharose CL-4B hydrophobic interaction chromatography, and Sephacryl S-200 gel filtration chromatography, and the purified enzyme was characterized. The molecular mass of the homodimeric protein was about 130 kDa. The optimum action temperature and pH of the enzyme on chitosan were 60 °C and 4.6-4.8, respectively, and the enzyme was stable at temperatures lower than 60 °C and at pH 4-9. The purified enzyme exhibited the highest activity toward chitosan which was 73-82% deacetylated. TLC analysis shows that the purified enzyme released glucosamine residues successively from the substrates and final hydrolysis products of both chitosan tetramer and pentamer were glucosamine, indicating that the enzyme exhibited exo-β-d-glucosaminidase activity. © 2008.
语种：
英文
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乙醇浸提紫苏籽压榨饼中油脂的工艺
作者：
刘大川;余华峰
期刊：
农业工程学报 ,2008年24(11):242-246 ISSN：1002-6819
通讯作者：
Liu, D.(dcliu@whpu.edu.cn)
作者机构：
[余华峰; 刘大川] 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
关键词：
乙醇;浸提;相分离;脱皮低温冷榨紫苏籽饼;混合油
摘要：
为探讨乙醇作为植物油浸提溶剂的可行性,对乙醇溶液浸提紫苏籽低温压榨饼的工艺进行了研究.在浸提温度78℃下,采用单因素试验考察了浸提次数、料液比、乙醇浓度等因素对浸提粕中的残油率、蛋白质、单宁及植酸含量的影响.通过正交试验获得优化的工艺条件为:浸提次数为6次,料液比1∶2.5,乙醇浓度90%.在该工艺条件下,所获得的紫苏浸提粕中残油率为0.46%,蛋白质含量为50.5%(N×6.25,干基),单宁含量为1.7%,植酸含量为6.01%.当浸提所获混合油中油含量超过1%时,将混合油冷却至5℃下24 h可观察到分相现象,其中轻相含油量在3%以下,重相含油量在90%以上,有利于溶剂回收.因此,将乙醇溶液作为植物油脂浸提溶剂有很大的潜力,但还需开展进一步的研究以推进该溶剂的工业应用.
语种：
中文
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Rheological properties of β-glucans from oats
作者：
汪海波;徐群英;刘大川;汪海婴;谢笔钧
期刊：
农业工程学报 ,2008年24(5):31-36 ISSN：1002-6819
通讯作者：
Wang, H.(wanghaibo@whpu.edu.cn)
作者机构：
[汪海波; 徐群英; 刘大川] 武汉工业学院;[汪海婴] 华中科技大学同济医学院基础部;[谢笔钧] 华中农业大学食品系
通讯机构：
HuBei Key Laboratory for Processing and Transformation of Agricultural Product, Wuhan Polytechnic University, China
关键词：
燕麦;β-葡聚糖;流变学性能;影响因素
摘要：
该文主要探讨了燕麦β-葡聚糖溶液的流体流变学性能和黏弹性能及其相关影响因素,为燕麦β-葡聚糖在食品增稠和食品凝胶领域的应用提供理论依据.以中国山西产燕麦为原料提取制备燕麦β-葡聚糖产品,采用动态流变仪测定动态黏度和黏弹性能指标,利用计算机拟合牛顿幂律方程和Maxwell方程,系统考察了β-葡聚糖浓度、分子量、温度等因素对燕麦β-葡聚糖流体流变性能和黏弹性能的影响.结果表明,燕麦β-葡聚糖溶液黏度随剪切速率的增高而逐渐降低,表现为典型的剪切稀化型非牛顿流体;当溶液浓度从0.1%增加到1%时,其对应牛顿幂律方程的流动指数n从0.998降低至0.842,流体的剪切稀化行为增强;燕麦β-葡聚糖溶液黏度与其分子量成正比,与溶液温度成反比;在相同浓度下,燕麦β-葡聚糖分子量越大则其流体牛顿幂律方程的流动指数n越小;与中性溶液相比,弱酸性或弱碱性环境均可导致β-葡聚糖溶液黏度的下降;燕麦β-葡聚糖的黏弹性能受β-葡聚糖浓度、分子量和体系温度的影响.随着燕麦β-葡聚糖浓度的增加和分子量的增大,其流体的黏性行为特征减少而弹性行为特征增强;随着流体温度升高,燕麦β-葡聚糖流体的黏性和弹性行为均逐渐减弱.
语种：
中文
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燕麦麸膳食纤维脱色工艺及对产品特性的影响
作者：
陈季旺;刘英;孙勤;田向东
期刊：
农业工程学报 ,2008年24(11):247-250 ISSN：1002-6819
通讯作者：
Chen, J.(jiwangchen@yahoo.com.cn)
作者机构：
[陈季旺; 刘英; 孙勤] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[田向东] Shanxi Jinlvhe Institute of Oat, Xiaoyi 032300, China
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, China
关键词：
食品加工;工艺;食品;营养成分;燕麦麸膳食纤维;双氧水;脱色;白度
摘要：
为了改善燕麦麸膳食纤维色泽,提高产品质量,该文采用双氧水进行燕麦麸膳食纤维的氧化脱色研究,并对产品的营养成份和功能性质进行分析.确定脱色的较佳工艺条件为:4%H2O2、pH11、40℃、4 h.在此条件下燕麦麸膳食纤维的白度由5.6%增加到36.2%,效果明显.脱色前后燕麦麸膳食纤维的主要成分变化不大,其中总膳食纤维、β-葡聚糖含量略有增高,蛋白质、脂肪含量略有降低.脱色后燕麦麸膳食纤维的膨胀力由2 mL/g增加到4 mL/g,持水力由3.12%增加到3.77%,结合水力由1.3%增加到2.5%.
语种：
中文
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Identification and application of nonlinear rheological characteristics of oilseed based on artificial neural networks
作者：
Zheng, Xiao* ;Lin, Guoxiang;He, Dongping;Wang, Jingzhou;You, Yan
期刊：
Lecture Notes in Computer Science ,2007年4689:406-413 ISSN：0302-9743
通讯作者：
Zheng, Xiao
作者机构：
[Zheng, Xiao] Wuhan Polytech Univ, Dept Mech Engn, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Zheng, Xiao] W;Wuhan Polytech Univ, Dept Mech Engn, Wuhan 430023, Peoples R China.
会议名称：
Life System Modeling and Simulation, International Conference, LSMS 2007, Shanghai, China, September 14-17, 2007, Proceedings
摘要：
Oilseed would display the characteristics of viscous-elastic-plasticity during pressing. The apparatus and method were successfully developed to measure the rheological properties of rapeseed and dehulled rapeseed, in which creep test was used under different stress. By using of artificial neural networks, the identification model of nonlinear rheological characteristics of rapeseed and dehulled rapeseed were developed on the basis of the creep test. Results indicated that the model simulated the nonlinear rheological characteristics very well. Compared to date fitting method and theoretical analysis method, the method of identification of rheological characteristic for oilseeds by using artificial neural networks is both simple and effective. The critical pressing time of rapeseed and dehulled rapeseed were determined by using of simulated creep curves. ©Springer-Verlag Berlin Heidelberg 2007.
语种：
英文
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草鱼肉块渗透脱水规律研究
作者：
周坚;权中华
期刊：
农业工程学报 ,2007年23(7):263-266 ISSN：1002-6819
通讯作者：
Zhou, J.(jzhou@whpu.edu.cn)
作者机构：
[权中华; 周坚] College of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
College of Food Science and Technology, Wuhan Polytechnic University, China
关键词：
草鱼肉块;渗透脱水;理论解释;麦芽糊精
摘要：
为了研究草鱼渗透脱水的一般规律,考察了温度（5～30 ℃）,时间（2～24 h）,NaCl浓度（5%～15%）,麦芽糊精浓度（0.6～1.2 g/g）以及黄原胶添加量（0～0.004 g/g）等对草鱼渗透脱水过程中鱼块失水量、糖吸收量和盐吸收量的影响.并从理论上详细解释了整个传质过程.试验结果表明：随着时间和温度的增加,失水量、糖吸收量和盐吸收量都增大.NaCl浓度增加,失水量、盐吸收量增大,糖吸收量无显著变化.麦芽糊精浓度增加,盐吸收量显著降低,糖吸收量和失水量一定程度上增大.黄原胶的添加,增大了溶液黏度,三者都减小.
语种：
中文
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高产PUFAs多形单毛孢菌株的获取及碳源选择
作者：
王宏勋;邓张双;杜娟;张晓昱
期刊：
华中科技大学学报(自然科学版) ,2007年35(12):129-132 ISSN：1671-4512
通讯作者：
Wang, H.
作者机构：
[王宏勋] College of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China;[邓张双; 杜娟; 张晓昱] College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
通讯机构：
College of Food Science and Technology, Wuhan Polytechnic University, China
关键词：
真菌;多不饱儿脂肪酸;筛选;葡萄糖;蔗糖;多形单毛孢
摘要：
从土壤中筛选出一株产多不饱和脂肪酸的真菌,经鉴定为多形单毛孢,该菌株能产多种不饱和脂肪酸.碳源优化选择表明葡萄糖和蔗糖复合碳源为最佳碳源,当葡萄糖和蔗糖以质量比9∶1复合,添加总糖量为100 g/L时,培养10 d后,生物量达到15.45 g/L,产油率达到77.1 %,总多不饱和脂肪酸产量达到8 450.1 mg/L.其中,十八碳三烯酸、二十碳四烯酸、二十碳五烯酸和二十二碳六烯酸产量分别能达到640.9,1 947.3,333.4和292.3 mg/L.
语种：
中文
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时间触发CAN总线系统的建模与性能分析
作者：
刘鲁源;王晓欣;马津艳
期刊：
电子科技大学学报 ,2007年36(3):632-635 ISSN：1001-0548
通讯作者：
Liu, L.-Y.
作者机构：
[周长艳; 黄泽元; 田国军] 武汉工业学院食品科学与工程学院
通讯机构：
School of Electrical Engineering and Automation, Tianjin University, China
关键词：
CAN总线;事件触发;确定与随机Petri网;时间触发
摘要：
时间触发机制的引入提高了CAN总线对实时周期性消息的处理能力,然而系统中的非周期性消息具有进发性、不可预知性和类型复杂的特点,对其传输性能的分析较为困难.该文利用确定随机Petri网理论建立了时间触发CAN总线系统的模型,通过仿真对异步相中非周期性消息传输进行吞吐量和平均延时等性能分析,得出了相应的量化规律,其结论对时间触发CAN总线系统的分析与设计具有指导意义.
语种：
中文
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大米降压肽酶法制备工艺及其性质研究
作者：
陈季旺;刘英;夏文水;顾磊;舒静
期刊：
农业工程学报 ,2007年23(5):210-213 ISSN：1002-6819
通讯作者：
Chen, J.(jiwangchen@yahoo.com.cn)
作者机构：
[陈季旺; 舒静; 刘英; 夏文水; 顾磊] School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
School of Food Science and Technology, Wuhan Polytechnic University, China
关键词：
大米降压肽;碱性蛋白酶;大孔吸附树脂;相对分子质量
摘要：
该文利用碱性蛋白酶水解大米蛋白制备大米降压肽,确定碱性蛋白酶水解终点为水解度18.17%.采用9种大孔吸附树脂吸附大米降压肽,结果显示NKA型树脂对大米降压肽的吸附效果较好,大米降压肽中灰分含量由脱盐前的16.64%减少到脱盐后的2.32%.对大米降压肽的相对分子质量、溶解性进行分析,大米降压肽的相对分子质量在138～1461之间;在pH 3～11的范围内,大米降压肽的溶解度在97.6%左右.
语种：
中文
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Effects of lysine compound salt on the properties of wheat flour and its products
作者：
王海滨;李庆龙;周锡樑;甘平洋
期刊：
农业工程学报 ,2007年23(3):228-235 ISSN：1002-6819
通讯作者：
Wang, H.(whb6412@163.com)
作者机构：
[王海滨; 李庆龙] College of Food Science and Engineering, Wuhan Polytechnic University;[周锡樑] Wuhan Microbase Biotech Co;[甘平洋] Wuhan Dafeng Food Science and Technology Co., Ltd
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, China
关键词：
lysine compound salt;L-Lysine-L-Glutamate;zinc L-Lysinate;wheat flour;properties of products
摘要：
According to GB14880-1994 stipulation, the basic standard lower limit of lysine enriched grain products is 0.8 g/kg, wheat flour was designed to be enriched with zinc L-Lysinate（LZn）＋L-Lysine-L-Glutamate（LG）, equivalent to 0.55, 1.10 and 1.65 times the lower limit value of lysine respectively; Zn enrichment refers to the set lower limit value by the Center for Public Nutrition and Development of China（PNDC）. Compared with the control group, some basic analyses such as rheological properties（Brabender Farinograph and Brabender Extensograph） were conducted and some steamed bread, noodles and bread were made. The research results show that adequate amount of LZn＋LG compound enrichment improves the wheat flour quality and performance. When wheat flour is enriched with larger amount of LZn＋LG, the shape and internal texture of steamed bread are noticeably improved; no adverse effect is made on noodles made from LZn＋LG enriched wheat flour. The scores of the bread with enriched LZn＋LG are significantly higher than those of the control group, especially in volume, color of the external surface, the crumb and the internal texture of the bread. This research lays a strong foundation for the basic application of L-lysine compound salt in grain-based food.
语种：
英文
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