籽粒苋的应用研究进展
作者：
聂婷婷;李芳;祝振洲;袁喜光;党长英;...
期刊：
安徽农业科学 ,2016年(4):8-10+31 ISSN：0517-6611
作者机构：
武汉轻工大学食品科学与工程学院;[王小玉; 李晶晶; 袁喜光] 武汉益康面粉有限公司;[党长英] 湖北丰庆源粮油集团有限公司;[祝振洲; 沈汪洋; 李芳; 聂婷婷] 武汉轻工大学
关键词：
籽粒苋;应用;饲料;食品;功能性食品和药品
摘要：
对近10年国内外籽粒苋在饲料、食品、功能性食品和药品等方面的应用进行了归纳总结,发现目前对于籽粒苋的应用主要集中在饲料、食品的粗加工方面,其食用价值基本未开发,应加大籽粒苋在功能性和食品方面的应用,使其作为新型的食品资源加以开发利用。
语种：
中文
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超声辅助提取玉米醇溶蛋白的优化
作者：
邹张顺
期刊：
现代食品 ,2016年(3):68-71 ISSN：2096-5060
作者机构：
武汉轻工大学食品科学与工程学院,湖北 武汉,430023;[邹张顺] 武汉轻工大学
关键词：
黑糯玉米;醇溶蛋白;超声提取
摘要：
本实验以黑玉米为原料,研究超声辅助提取黑糯玉米醇溶蛋白的方案,设计单因素试验和三因素三水平正交试验。用BCA方法测量醇溶蛋白的含量,结果表明:在30 min,30℃,乙醇浓度为60%时,醇溶蛋白的提取率最高。
语种：
中文
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Folin-Ciocalteu比色法测定大麦糟中总酚条件的优化
作者：
梅进;丁文平;熊金娟;庄坤
期刊：
食品与机械 ,2016年32(2):51-54 ISSN：1003-5788
作者机构：
[梅进; 丁文平; 熊金娟; 庄坤] 武汉轻工大学食品科学与工程学院, 湖北, 武汉, 430023
关键词：
大麦糟;多酚
摘要：
采用Folin-Ciocalteu比色法测定大麦糟中总酚含量,以没食子酸为参照品确定最佳测定条件。结果表明,Folin-Ciocalteu用量1.0 mL,8% Na_2CO_3用量3.0 mL,显色温度25 ℃,反应时间60 min,避光,检测波长760 nm,没食子酸浓度在1~8 μg/mL时与吸光度具有良好线性关系,其回归方程为y=0.121x+0.017 1,R~2=0.999 2。该方法操作简单、稳定性好、准确度高,可用于大麦多酚的定量分析。
语种：
中文
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虫草复合米的研制
作者：
刘方;聂婷婷;沈汪洋;姚娣;郭吉;...
期刊：
湖北农业科学 ,2016年55(4):997-1001 ISSN：0439-8114
作者机构：
武汉轻工大学食品科学与工程学院;农产品加工湖北省协同创新中心;[高虹] 湖北省农业科学院农产品加工与核农技术研究所;[刘方; 杨国燕; 姚娣; 沈汪洋; 陈轩; 郭吉; 聂婷婷; 周坚] 武汉轻工大学
关键词：
虫草素;粳米;复合米;挤压
摘要：
以粳米为主要原料,辅以虫草培养基,通过双螺杆挤压技术制备富含虫草素的粳米复合米。选取虫草培养基含量、含水量、套筒温度、螺杆转速4个技术参数为主要因素,制得糊化度较低的富含虫草素的粳米复合米（简称虫草复合米）,确定最佳参数。通过快速黏度仪（RVA）、差示量热扫描仪（DSC）等测得品质指标。最佳工艺参数为:虫草培养基含量30%、含水量50%、套筒温度80℃、螺杆转速250 r/min。检测数据显示虫草复合米的蛋白质、脂肪以及虫草素含量明显高于粳米。
语种：
中文
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Synthesis and aromatase inhibitory evaluation of 4-N-nitrophenyl substituted amino-4H-1,2,4-triazole derivatives
作者：
Song, Zhidan;Liu, Yanchun;Dai, Zhoutong;Liu, Wei;Zhao, Kai;...
期刊：
Bioorganic & Medicinal Chemistry ,2016年24(19):4723-4730 ISSN：0968-0896
通讯作者：
Zhang, Xiuli;Dai, Yujie
作者机构：
[Zhang, XL; Dai, Yujie; Zhang, Tongcun; Liu, Yanchun; Zhang, Xiuli; Song, Zhidan; Hu, Yanying] Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Minist Educ, Coll Bioengn, Tianjin 300457, Peoples R China.;[Dai, Zhoutong] Wuhan Polytech Univ, Coll Food Sci & Technol, Wuhan 430023, Hubei Province, Peoples R China.;[Liu, Wei] Tianjin Univ Sci & Technol, Coll Sci, Tianjin 300457, Peoples R China.;[Zhao, Kai] Hebei Kingsci Pharmaceut Technol Co Ltd, Shijiazhuang 050035, Hebei Province, Peoples R China.
通讯机构：
[Zhang, XL; Dai, YJ] T;Tianjin Univ Sci & Technol, Key Lab Ind Fermentat Microbiol, Minist Educ, Coll Bioengn, Tianjin 300457, Peoples R China.
关键词：
4-N-Nitrophenyl substituted amino-4H-1,2,4-triazole;Aromatase inhibitors;QSAR
摘要：
In this paper, 13 4-N-nitrophenyl substituted amino-4H-1,2,4-triazole derivatives were synthesized and their aromatase inhibitory activities were measured. The results show that the substitution of the groups on benzyl group can further improve their bioactivity and the compound with Cl on the para position of benzyl has the highest bioactivity (IC50= 9.02 nM). A QSAR model was constructed from the 13 compounds with genetic function approximation using DS 2.1 package. This model can explain 90.09% of the variance (R2Adj), while it can predict 84.95% of the variance (R2cv) with the confidence interval of 95%. © 2016 Elsevier Ltd
语种：
英文
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Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes
作者：
Zhu, Zhenzhou;Jiang, Tian;He, Jingren* ;Barba, Francisco J.* ;Cravotto, Giancarlo;...
期刊：
Molecules ,2016年21(11) ISSN：1420-3049
通讯作者：
He, Jingren;Barba, Francisco J.
作者机构：
[Zhu, Zhenzhou; Jiang, Tian; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Barba, Francisco J.] Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth Food Sci Toxicol & Forens, Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.;[Cravotto, Giancarlo] Univ Turin, Dipartimento Sci & Tecnol Farmaco, Via P Giuria 9, I-10125 Turin, Italy.;[Koubaa, Mohamed] Univ Technol Compiegne, Ctr Rech Royallieu, Lab Transformat Integrees Matiere Renouvelable, UTC,ESCOM,EA 4297,TIMR, CS 60319, F-60203 Compiegne, France.
通讯机构：
[He, Jingren] W;[Barba, Francisco J.] U;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth Food Sci Toxicol & Forens, Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.
关键词：
purple sweet potato;ultrasound;polyphenols;filtration;centrifugation
摘要：
This work provides an evaluation of an ultrasound-assisted, combined extraction, centrifugation and ultrafiltration process for the optimal recovery of polyphenols. A purple sweet potato (PSP) extract has been obtained using ultrasonic circulating extraction equipment at a power of 840 W, a frequency of 59 kHz and using water as solvent. Extract ultrafiltration, using polyethersulfone (PES), was carried out for the recovery of polyphenol, protein and anthocyanin. Pre-treatment, via the centrifugation of purple sweet potato extract at 2500 rpm over 6 min, led to better polyphenol recovery, with satisfactory protein removal (reused for future purposes), than PSP extract filtration without centrifugation. Results showed that anthocyanin was efficiently recovered (99%) from permeate. The exponential model fit well with the experimental ultrafiltration data and led to the calculation of the membrane's fouling coefficient. The optimization of centrifugation conditions showed that, at a centrifugation speed of 4000 rpm (1195x g) and duration of 7.74 min, the optimized polyphenol recovery and fouling coefficient were 34.5% and 29.5 m -1 , respectively. The removal of proteins in the centrifugation process means that most of the anthocyanin content (90%) remained after filtration. No significant differences in the intensities of the HPLC-DAD-ESI-MS 2 peaks were found in the samples taken before and after centrifugation for the main anthocyanins; peonidin-3-feruloylsophoroside-5-glucoside, peonidin-3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, and peonidin-3-caffeoyl-feruloyl sophoroside-5-glucoside. This proves that centrifugation is an efficient method for protein removal without anthocyanin loss. This study considers this process an ultrasound-assisted extraction-centrifugation-ultrafiltration for purple sweet potato valorization in "green" technology. © 2016 by the authors; licensee MDPI.
语种：
英文
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A facile electrospinning and direct annealing method for the fabrication of multi-porous ZnFe2 O4 nanotubes with enhanced photocatalytic activity
作者：
Yan, Juntao;Gao, Shenyuan;Wang, Chunlei* ;Chai, Bo;Li, Jianfen* ;...
期刊：
Materials Letters ,2016年184(Dec.1):43-46 ISSN：0167-577X
通讯作者：
Wang, Chunlei;Li, Jianfen
作者机构：
[Li, Jianfen; Wang, CL; Wang, Chunlei; Song, Guangsen; Gao, Shenyuan; Chai, Bo; Yan, Juntao] Wuhan Polytech Univ, Coll Chem & Environm Engn, Wuhan 430023, Peoples R China.;[Chen, Shizhong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Wang, CL; Li, JF] W;Wuhan Polytech Univ, Coll Chem & Environm Engn, Wuhan 430023, Peoples R China.
关键词：
Porous materials;Semiconductor;Nanotubes;ZnFe2O4;Electrospinning
摘要：
The multi-porous ZnFe2O4 (ZFO) nanotubes are fabricated by the direct annealing process of ZFO precursor nanofibers, which is prepared by a facile electrospinning method. The crystal structure, composition, morphology, magnetic property, specific surface area and pore size distribution of multi-porous ZFO nanotubes are systematically characterized. The results indicated the multi-porous ZFO nanotubes with high purity phase possess obvious multi-porous and tubular microstructure, the mean inner diameter, specific surface area and pore volume are about 150 nm, 57.42 m(2) g(-1) and 0.16 cm(3) g(-1), respectively. Moreover, the multi-porous ZFO nanotubes exhibit a better photocatalytic activity than that of ZFO nanoparticles for photocatalytic degradation of RhB solution. (C) 2016 Elsevier B.V. All rights reserved.
语种：
英文
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Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing
作者：
Barba, Francisco J.;Nikmaram, Nooshin;Roohinejad, Shahin;Khelfa, Anissa;Zhu, Zhenzhou;...
期刊：
FRONTIERS IN NUTRITION ,2016年3:24 ISSN：2296-861X
通讯作者：
Barba, F.J.
作者机构：
[Barba, Francisco J.] Univ Copenhagen, Dept Food Sci, Fac Sci, Copenhagen, Denmark.;[Barba, Francisco J.] Univ Valencia, Nutr & Food Sci Area, Fac Pharm, Valencia, Spain.;[Nikmaram, Nooshin] Islamic Azad Univ Sabzevar, Dept Food Sci & Technol, Fac Agr Engn, Sabzevar, Iran.;[Roohinejad, Shahin] Shiraz Univ Med Sci, Div Food & Nutr, Burn & Wound Healing Res Ctr, Shiraz, Iran.;[Khelfa, Anissa; Koubaa, Mohamed] Univ Technol Compiegne, Sorbonne Univ, Lab Transformat Integrees Mat Renouvelable UTC ES, EA TIMR 4297,Ctr Rech Royaliieu, Compiegne, France.
通讯机构：
[Barba, F.J.] D;Department of Food Science, Denmark
关键词：
bioavailability;brassicaceae;glucosinolates;isothiocyanates;myrosinase;processing
摘要：
Glucosinolates are a large group of plant secondary metabolites with nutritional effects, and are mainly found in cruciferous plants. After ingestion, glucosinolates could be partially absorbed in their intact form through the gastrointestinal mucosa. However, the largest fraction is metabolized in the gut lumen. When cruciferous are consumed without processing, myrosinase enzyme present in these plants hydrolyzes the glucosinolates in the proximal part of the gastrointestinal tract to various metabolites, such as isothiocyanates, nitriles, oxazolidine-2-thiones, and indole-3-carbinols. When cruciferous are cooked before consumption, myrosinase is inactivated and glucosinolates transit to the colon where they are hydrolyzed by the intestinal microbiota. Numerous factors, such as storage time, temperature, and atmosphere packaging, along with inactivation processes of myrosinase are influencing the bioavailability of glucosinolates and their breakdown products. This review paper summarizes the assimilation, absorption, and elimination of these molecules, as well as the impact of processing on their bioavailability. © Copyright © 2016 Barba, Nikmaram, Roohinejad, Khelfa, Zhu and Koubaa.
语种：
英文
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Design, synthesis, biological evaluation and molecular docking of amide and sulfamide derivatives as Escherichia coli pyruvate dehydrogenase complex E1 inhibitors
作者：
He, Haifeng;Feng, Jiangtao;He, Junbo;Xia, Qin;Ren, Yanliang;...
期刊：
RSC Advances ,2016年6(6):4310-4320 ISSN：2046-2069
通讯作者：
He, Hongwu;Feng, Lingling
作者机构：
[He, Hongwu; Peng, Hao; Feng, Jiangtao; He, Haifeng; Xia, Qin; Ren, Yanliang; Wang, Fang; He, HW; Feng, Lingling] Cent China Normal Univ, Coll Chem, Key Lab Pesticide & Chem Biol, Minist Educ, 152 Luoyu Rd, Wuhan 430079, Peoples R China.;[He, Junbo] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[He, HW; Feng, LL] C;Cent China Normal Univ, Coll Chem, Key Lab Pesticide & Chem Biol, Minist Educ, 152 Luoyu Rd, Wuhan 430079, Peoples R China.
摘要：
In this study, a series of novel amide derivatives and sulfamide derivatives as potential E. coli PDHc E1 inhibitors were designed and synthesized by optimizing the linker between triazole and benzene ring moieties based on the structure of lead compound I as thiamin diphosphate (ThDP) analogs. Their inhibitory activity against E. coli PDHc E1 were examined in vitro and their inhibitory activity against microbial diseases were further evaluated. Most of these compounds exhibit good inhibitory activity against E. coli PHDc E1 (IC50 1.99 to 25.66 μM) and obvious antibacterial activity. 5a, 5c and 9i showed 90–100% antibacterial activity against Xanthomonas oryzae pv. oryzae (Xoo), Acidovorax avenae subsp. avenae (Aaa) and cyanobacteria. Sulfamide derivatives 9 showed more potent inhibitory activity against E. coli PDHc E1 (IC50 < 14 μM) than that of amide derivatives 5 or lead compound I. Especially 9d (IC50 = 2.95 μM) and 9k (IC50 = 1.99 μM) exhibited not only the most powerful inhibitory potency against E. coli PDHc E1, but also 9k showed 99% antibacterial activity against Aaa at 500 μg mL−1 and almost the best inhibition of 97% against cyanobacteria at 20 μg mL−1. Furthermore, the binding mode of 5d and 9d to E. coli PDHc E1 was analyzed by a molecular docking method. The possible interactions of 9d with the important residues of E. coli PDHc E1 were further verified via site-directed mutagenesis enzymatic assays, and fluorescence spectral analysis. Both theoretical and experimental results revealed that 9d could display a more powerful interaction than that of 5d or I by forming a hydrogen bond between a sulfamide linkage and residues Lsy392, Tyr599 and His106 at active site of E. coli PDHc E1. 9k, 9d and 9i with both potent enzyme inhibition and significant antibacterial activity, could be used as novel lead compounds for further optimization. These results proved that a series of compounds with potential antibacterial activity could be obtained by the biorational design of E. coli PDHc E1 inhibitors.
语种：
英文
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超声辅助水酶法同时制备油茶籽油及水解蛋白的响应面优化
作者：
吴建宝;乔雪;胡传荣;何东平
期刊：
食品科技 ,2016年41(2):221-226 ISSN：1005-9989
作者机构：
武汉轻工大学食品科学与工程学院,武汉,430023;武汉轻工大学食品科学与工程学院,武汉430023;国家粮食局粮油资源综合开发工程技术研究中心,武汉430023;[何东平; 吴建宝; 胡传荣; 乔雪] 武汉轻工大学
关键词：
超声波;水酶法;油茶籽油;蛋白;响应面
摘要：
以油茶籽为原料,在水酶法的基础上结合超声波辅助技术提取油茶籽油和蛋白。在单因素的基础上,选出最优的超声处理条件:超声温度45℃,超声时间30 min,超声功率300W,料液比1:5。然后采用响应面分析试验确定的最佳工艺为:加酶量1.3%,酶解p H8,反应温度60℃,酶解时间3.5 h。在最佳工艺条件下,油茶籽油提取率为89.42%,油茶籽蛋白提取率为89.86%。
语种：
中文
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菱角复合粉丝的制备及品质研究
作者：
李丽;文卓琼;桂震;谭念;陈先雷;...
期刊：
食品科技 ,2016年41(10):74-78 ISSN：1005-9989
作者机构：
[文卓琼; 谭念; 桂震; 李丽; 陈先雷] 武昌工学院;武汉轻工大学食品科学与工程学院;[刘琼] 武汉轻工大学
关键词：
菱角;复合粉丝;制备;品质
摘要：
以玉米淀粉制粉芡,通过与湿菱角粉搭配,按照一定的生产工艺制备菱角复合粉丝,并对其工艺条件进行了优化。然后以市售龙口粉丝做对照,对菱角复合粉丝的品质进行了研究。玉米粉芡制作试验结果表明:当玉米淀粉为10 g,加水量为50 m L,加热时间为90 s时,玉米粉芡的黏稠性较好;菱角复合粉丝制作试验结果表明:当玉米粉芡:湿菱角粉为1:4,熟化时间为20 s,老化时间为12 h,此时复合粉丝的综合评分最高,为91分;电镜试验结果表明:与市售龙口粉丝相比,菱角复合粉丝横切面呈现较多的蜂窝状洞孔结构,分子排列较为疏松;烹煮试验结果表明:菱角复合粉丝的烹煮损失率较低,不易糊汤;质构测试结果表明:菱角复合粉丝的硬度和耐咀性均较龙口粉丝低。
语种：
中文
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A-type procyanidins from litchi pericarp ameliorate hyperglycaemia by regulating hepatic and muscle glucose metabolism in streptozotocin (STZ)-induced diabetic mice fed with high fat diet
作者：
Li, Xiaopeng;Sui, Yong;Li, Shuyi;Xie, Bijun;Sun, Zhida*
期刊：
Journal of Functional Foods ,2016年27:711-722 ISSN：1756-4646
通讯作者：
Sun, Zhida
作者机构：
[Sui, Yong; Sun, Zhida; Xie, Bijun; Li, Xiaopeng] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Li, Shuyi] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Sun, Zhida] H;Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
关键词：
A-type procyanidins;Diabetes;Hypoglycaemic effect;Litchi pericarp
摘要：
A-type procyanidins is rich in litchi pericarp. This study evaluated the prevention and anti diabetic effect of A-type oligomeric procyanidins (A-OPC). The results showed A-OPC was more effective than B-type oligomeric procyanidins (B-OPC) of lotus seedpod. AMP activated protein ldnase (AMPK) was activated in liver and skeletal muscle. The protein levels of glucokinase (GK), glucose transporter type 2 (GLUT2, in liver), glucose transporter type 4 (GLUT4, in skeletal muscle) and insulin receptor a (INSR) improved significantly with treatment of A-OPC or B-OPC (p < 0.05). Furthermore, the glycolytic key gene expressions of phosphofructokinase (PFK), pyruvate kinase (PK) in liver and skeletal muscle and pyruvate dehydrogenase (PDH) in skeletal muscle were notably up-regulated, while gene expressions, rate-limiting enzymes of gluconeogenesis, of phosphoenolpyruvate carboxykinase (PEPCK) and glucose-6-phosphatase (G-6-Pase) were down-regulated. Both A-OPC and B-OPC improved glucose homeostasis by inhibiting the glucose production in liver, regulating the expression of proteins involved in glucose transport system and increasing glycolysis. (C) 2016 Elsevier Ltd. All rights reserved.
语种：
英文
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Advances on Bioactive Polysaccharides from Medicinal Plants
作者：
Xie, Jian-Hua;Jin, Ming-Liang;Morris, Gordon A.;Zha, Xue-Qiang;Chen, Han-Qing;...
期刊：
Critical Reviews in Food Science and Nutrition ,2016年56(SUPPL-1):S60-S84 ISSN：1040-8398
通讯作者：
Xie, Ming-Yong
作者机构：
[Xie, Jian-Hua; Li, Jing-En; Nie, Shao-Ping; Wang, Zhi-Jun; Xie, Ming-Yong] Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China.;[Shang, Peng; Jin, Ming-Liang] Northwestern Polytech Univ, Sch Life Sci, Inst Special Environm Biophys, Key Lab Space Biosci & Biotechnol, Xian, Peoples R China.;[Morris, Gordon A.] Univ Huddersfield, Sch Appl Sci, Dept Chem Sci, Huddersfield, W Yorkshire, England.;[Zha, Xue-Qiang; Gao, Jie; Chen, Han-Qing] Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei, Peoples R China.;[Yi, Yang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.
通讯机构：
[Xie, Ming-Yong] N;Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China.
关键词：
*Medicinal plants;*biological activities;*chemical structure;*physicochemical properties;*polysaccharides
摘要：
In recent decades, the polysaccharides from the medicinal plants have attracted a lot of attention due to their significant bioactivities, such as anti-tumor activity, antioxidant activity, anticoagulant activity, antidiabetic activity, radioprotection effect, anti-viral activity, hypolipidemic and immunomodulatory activities, which make them suitable for medicinal applications. Previous studies have also shown that medicinal plant polysaccharides are non-toxic and show no side effects. Based on these encouraging observations, most researches have been focusing on the isolation and identification of polysaccharides, as well as their bioactivities. A large number of bioactive polysaccharides with different structural features and biological effects from medicinal plants have been purified and characterized. This review provides a comprehensive summary of the most recent developments in physiochemical, structural features and biological activities of bioactive polysaccharides from a number of important medicinal plants, such as polysaccharides from Astragalus membranaceus, Dendrobium plants, Bupleurum, Cactus fruits, Acanthopanax senticosus, Angelica sinensis (Oliv.) Diels, Aloe barbadensis Miller, and Dimocarpus longan Lour. Moreover, the paper has also been focused on the applications of bioactive polysaccharides for medicinal applications. Recent studies have provided evidence that polysaccharides from medicinal plants can play a vital role in bioactivities. The contents and data will serve as a useful reference material for further investigation, production, and application of these polysaccharides in functional foods and therapeutic agents. © Taylor & Francis Group, LLC.
语种：
英文
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基于多源光谱特征融合技术的花生油掺伪检测
作者：
涂斌;陈志;彭博;郑晓;宋志强;...
期刊：
食品与发酵工业 ,2016年42(4):169-173 ISSN：0253-990X
作者机构：
武汉轻工大学机械工程学院, 湖北, 武汉, 430023;武汉轻工大学机械工程学院;武汉轻工大学食品科学与工程学院, 湖北, 武汉, 430023;[涂斌; 陈志; 彭博; 郑晓; 宋志强; 尹成] 武汉轻工大学机械工程学院, 湖北, 武汉, 430023;[曾路路] 武汉轻工大学机械工程学院
关键词：
花生油;拉曼光谱;近红外光谱;定量分析;数据融合;支持向量机回归
摘要：
以拉曼、近红外2种光谱特征融合结合化学计量学方法对花生油掺伪进行了定量分析。分别用激光拉曼、激光近红外光谱仪采集134个掺伪油样本的光谱数据,采用SPXY算法对样本集进行划分。拉曼光谱(Ram)和近红外光谱(near infrared spectroscopy,NIR)数据进行预处理后,采用后向间隔偏最小二乘法(BiPLS)和联合间隔偏最小二乘法(synergy interval partial least squares,SiPLS)分别提取2种光谱的特征波长;将提取的特征波长融合,结合支持向量机回归(SVR)建立数学模型,采用网格搜索算法(CV)对SVR模型的参数组合(C,g)值寻优,建立最优参数模型。研究表明:建立的Ram-NIR-SVR模型能够实现花生油中掺杂油脂含量的快速准确预测,预测集和校正集的相关系数R分别达到0.98和0.99,均方根误差(MSE)低于2.38E-3;对比不同特征波长提取方法,并与单光谱分析技术比较,可以看出,数据融合技术能够增强模型预测能力,减小模型参数,有利于模型的实际应用,体现了2种光谱很好的互补性。表明光谱分析结合数据融合技术对食用油真实性综合鉴别具有重要意义。
语种：
中文
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美拉德反应改善苦荞蛋白功能特性的研究
作者：
秦新光;张志强;袁旦;曾慧;刘刚
期刊：
粮食与饲料工业 ,2016年(9):29-32 ISSN：1003-6202
作者机构：
武汉轻工大学食品科学与工程学院,湖北武汉,430023;[曾慧; 袁旦; 秦新光; 刘刚; 张志强] 武汉轻工大学
关键词：
美拉德反应;苦荞蛋白;改性;起泡性;热稳定性
摘要：
利用美拉德反应将从苦荞中提取的苦荞蛋白进行改性,以提高其功能特性.通过控制反应过程中各单因素(反应温度、反应时间、苦荞蛋白质与乳糖的质量比等参数),蛋白质热稳定性、起泡性和乳化性等功能特性得到较大改善.研究结果表明:苦荞蛋白与乳糖之比1∶1,反应时间60 min时,改性蛋白质的热稳定性提高显著;苦荞蛋白在改性前起泡性在0、30、60 min时的泡沫体积平均为0.67、0.43、0.13 ml,改性后的蛋白质起泡性分别提高到1.87、1.27、0.27 ml;蛋白改性前,10 min时的EAI值和ES值分别为33.72和12.53,改性后10 min时的EAI值和ES值为25.34和26.67;蛋白质在改性之后的乳化活性指数没有得到改善,但是乳状液稳定指数得到了较大的提高.这为苦荞的深度开发与利用奠定了一定的基础.
语种：
中文
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Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review
作者：
Zhu, Zhenzhou* ;He, Jingren;Liu, Gang;Barba, Francisco J.* ;Koubaa, Mohamed;...
期刊：
Innovative Food Science & Emerging Technologies ,2016年33:1-9 ISSN：1466-8564
通讯作者：
Zhu, Zhenzhou;Barba, Francisco J.
作者机构：
[Liu, Gang; Zhu, Zhenzhou; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[Barba, Francisco J.] Univ Valencia, Fac Pharm, Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.;[Vorobiev, Eugene; Ding, Luhui; Grimi, Nabil; Koubaa, Mohamed; Bals, Olivier] Univ Technol Compiegne, Univ Paris 04, Dept Genie Prod Ind,TIMR EA 4297,Ctr Rech Royalli, Unite Transformat Integrees Matiere Renouvelable, BP 20529, F-60205 Compiegne, France.
通讯机构：
[Zhu, Zhenzhou] W;[Barba, Francisco J.] U;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;Univ Valencia, Fac Pharm, Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.
关键词：
Acoustic technologies;Conventional extraction;Inulin;Non-conventional extraction;Pulsed electric fields;Supercritical fluid extraction
摘要：
Inulin constitutes an important food ingredient, widely used for its fiber content, and its ability to substitute fat and sugar ingredients. Traditionally, industrial inulin production from chicory roots requires high extraction temperature (70-80°C) and long extraction time (1-2 h). This conventional extraction is generally accompanied with the presence of a large amount of impurities in the extracted juice, mainly due to the application of high temperature, requiring thus further purification steps. To overcome these issues, developing novel extraction technologies, consuming less energy, faster, and providing high yield and purity, is of paramount importance to meet the requirements of a green extraction concept. In this review, the feasibility of using conventional and new promising technologies (enzyme assisted extraction, ultrasounds, microwaves, supercritical fluid extraction, and pulsed electric fields) to recover inulin from plant food materials and by-products from an environmental and economical point of view will be discussed. Industrial relevance: Inulin is widely used in food industries mainly due to its ability to substitute fat and sugar ingredients. However, the current industrial recovery process of this molecule is mainly carried out by diffusion in hot water (70-80°C), followed by a relatively complex purification process, due to the presence of a large amount of impurities generated by the application of high temperatures. The need for obtaining greener, sustainable, and viable processes has led food scientists to develop new processes in full correspondence with the green extraction concept based on the use of non-conventional technologies (i.e. pulsed electric fields, ultrasounds, microwaves, etc). The submitted review discusses the potential of some of these new promising technologies to allow the industrial sustainability and green recovery of inulin, which have as benefits: energy- and time-saving along with higher yields and milder temperatures, reducing thus the subsequent purification steps. © 2015 Elsevier Ltd. All rights reserved.
语种：
英文
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不同储藏期籼糯糙米制作的汤圆食用品质的变化
作者：
雷凡;田春庄;王月慧
期刊：
粮食与饲料工业 ,2016年(2):36-41 ISSN：1003-6202
作者机构：
[雷凡; 田春庄] 湖北柒味食品有限公司;武汉轻工大学食品科学与工程学院;[王月慧] 武汉轻工大学
关键词：
籼糯糙米;储藏温度;汤圆;质构;感官评价
摘要：
利用质构仪检测籼糯糙米储藏后制成的速冻汤圆食用品质的变化,分成常规组(15、25、35℃)和气调储藏组(自然空气封入、N2 气体封入、CO2 气体封入、真空),整个储藏期为 1 8 0 d,每隔 3 0 d后制成速冻汤圆,检测其各项指标,并对产品进行感官评价.结果显示:各项指标受温度影响均较大,气调方式对其影响不明显;通过汤圆的感官评价发现,储藏前期温度和气调方式对汤圆的食用品质影响不大;在 35℃下 60 d时汤圆的食用品质开始下降,而气调储藏的汤圆食用品质尚佳;其他温度下 90 d后的汤圆食用品质开始下降,气调方式无显著影响.表明15℃低温条件下,气调储藏能更好地保持籼糯糙米制作的汤圆良好的食用品质,且温度越高,气调效果越明显.
语种：
中文
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静电纺丝制备大豆皮醋酸纤维素纳米纤维条件优化的研究
作者：
邹易;田经烨;王青松;王泽众;蔡杰;...
期刊：
粮食与饲料工业 ,2016年(5):29-32 ISSN：1003-6202
作者机构：
武汉轻工大学食品科学与工程学院,湖北武汉,430023;武汉轻工大学食品科学与工程学院,湖北武汉430023;湖北省农产品加工与转化重点实验室,湖北武汉430023;[肖安红; 田经烨; 王泽众; 王青松; 蔡杰; 邹易] 武汉轻工大学
关键词：
大豆皮醋酸纤维素;静电纺丝;纳米纤维
摘要：
以大豆皮纤维素为原料,制备醋酸纤维素,并采用静电纺丝制备纳米材料.通过对纺丝溶液溶剂、纺丝溶液浓度、纺丝距离、纺丝电压进行单因素试验的基础上,以SEM观察纤维直径大小并进行结构统计分析,进行正交试验,得到电纺大豆皮醋酸纤维素最佳工艺条件为:纺丝溶液溶剂为丙酮∶DMAc=2∶1、纺丝溶液质量分数为19％、纺丝距离为10 cm、纺丝电压为23 kV,纺丝纤维平均直径达到923 nm.采用大豆皮纤维素制备的大豆皮醋酸纤维素可电纺为良好的纳米纤维材料.
语种：
中文
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Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite
作者：
Li, Sha;Gong, Guangyu;Ma, Chengjie* ;Liu, Zhenmin;Cai, Jie
期刊：
Journal of Food Science ,2016年81(8):M1981-M1986 ISSN：0022-1147
通讯作者：
Ma, Chengjie
作者机构：
[Gong, Guangyu; Liu, Zhenmin; Ma, Chengjie; Li, Sha] Technol Ctr Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, 1518 Jiangchang Rd W, Shanghai 200436, Peoples R China.;[Ma, Chengjie; Li, Sha] Wuhan Bright Dairy Co Ltd, 1 Zhangbai Rd, Wuhan 430040, Peoples R China.;[Gong, Guangyu; Liu, Zhenmin] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Peoples R China.;[Cai, Jie] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Ma, Chengjie] T;[Ma, Chengjie] W;Technol Ctr Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, 1518 Jiangchang Rd W, Shanghai 200436, Peoples R China.;Wuhan Bright Dairy Co Ltd, 1 Zhangbai Rd, Wuhan 430040, Peoples R China.
关键词：
antioxidant capacity;free amino acid;probiotic;propagation;tea extract
摘要：
In this study, the influence of tea extract (TE) on the growth of probiotics in skim milk was examined. Lactobacillus plantarum ST‐III, Bifidobacterium bifidum Bb02, Lactobacillus acidophilus NCFM, and Lactobacillus rhamnosus GG were used in this study. The introduction of TE in milk significantly stimulated the propagation and acidification of L. rhamnosus GG and L. acidophilus NCFM. The antioxidant capacities and the total free amino acid contents of all fermented milk products were enhanced by the addition of TE; however, there were different antioxidant properties and free amino acid contents of fermented milk samples fermented by different bacteria. With a 9% (w/w) level, the fermentation with L. rhamnosus GG and L. acidophilus NCFM showed larger numbers of viable cells and faster acidifying rates, as well as excellent antioxidant capacity and abundant free amino acids. The stimulative effects of TE on probiotics can be considered for industrial purposes and has practical implications for commercial applications. Portuguese This study investigated the influence of tea extract on growth of 4 probiotics in skim milk. The results showed TE contributed to improving the propagation and production of metabolites for probiotics, shortening fermentation time, and enhancing the nutritional quality of the product.
语种：
英文
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Near Infrared Spectroscopy to Predict Oil Fatty Acid Content and the Kind of Research to Identify Oil Species
作者：
Peng, Bo* ;Yu, Ya-ru;Wang, Jie;Wu, Shuang;Tu, Bing;...
期刊：
INTERNATIONAL CONFERENCE ON ARTIFICIAL INTELLIGENCE AND COMPUTER SCIENCE (AICS 2016) ,2016年:428-433 ISSN：2475-8841
通讯作者：
Peng, Bo
作者机构：
[Chen, Zhi; Zheng, Xiao; Wu, Shuang; Tu, Bing; Peng, Bo; Yu, Ya-ru; Wang, Jie] Wuhan Polytech Univ, Coll Mech Engn, Wuhan 430023, Peoples R China.;[He, Dong-ping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Peng, Bo] W;Wuhan Polytech Univ, Coll Mech Engn, Wuhan 430023, Peoples R China.
会议名称：
International Conference on Artificial Intelligence and Computer Science (AICS)
会议时间：
DEC 23-25, 2016
会议地点：
Guilin, PEOPLES R CHINA
会议主办单位：
[Peng, Bo;Yu, Ya-ru;Wang, Jie;Wu, Shuang;Tu, Bing;Chen, Zhi;Zheng, Xiao] Wuhan Polytech Univ, Coll Mech Engn, Wuhan 430023, Peoples R China.^[He, Dong-ping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
会议论文集名称：
DEStech Transactions on Computer Science and Engineering
关键词：
Edible oil;Oil species;Near infrared spectroscopy;Support vector machine;Fatty acid
摘要：
Research on the use of Near-infrared Spectroscopy for rapid predict oil fatty acid content, proposed a method based on fatty acid content to identify the oil species. Collect five kinds of 133 parts of edible oil data samples by Near-infrared spectroscopy. The original spectroscopy were pretreated by using standard normal variable variation and De-trending(SNV-DT), and using support vector machine regression (SVR) build quantitative models of fatty acids, using Support Vector Classification (SVC) to establish the type of oil qualitative model. Results show, Using palmitic acid, oleic acid, linoleic three kinds of fatty acids it is feasible. Three kinds of fatty acid quantitative model prediction set correlation coefficients were 95.0876%,99.8592% and 98.5951%. Quantitative - Qualitative model prediction accuracy rate of 100% set. Studies shows that Near-infrared spectroscopy can quickly predict oil fatty acid content, and discriminating oil species. This research has a strong practical and popularization value. In order to develop a kind of rapid method which predict fatty acid content and use it to identify the oil species to provide technical support.
语种：
英文
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