冷藏期间草鱼鱼片脂肪氧化变化规律研究
作者:
王建辉;刘永乐;刘冬敏;王发祥;李向红;...
期刊:
食品科学 ,2013年34(6):243-246 ISSN:1002-6630
作者机构:
[王建辉; 刘永乐; 刘冬敏; 王发祥; 李向红; 俞健; 成媛媛] 长沙理工大学化学与生物工程学院
关键词:
草鱼;鱼片;冷藏;脂肪氧化
摘要:
通过对脂肪氧化相关理化指标的测定,结合感官评分,探讨草鱼鱼片冷藏期间脂肪氧化程度及其动态变化情况。研究发现,冷藏期间,鱼片总脂肪和水分含量、过氧化值(POV)在前4d变化不大,自第5、6天开始显著变化;鱼片羰基价(COV)的变化相对滞后,从第6天开始迅速增加;由硫代巴比妥酸反应产物(TBARS)值的动态变化可知,第8天起鱼片脂肪严重氧化,TBARS值大于1mg/kg,此时鱼片完全不可食;皮尔逊相关系数分析发现,鱼片总脂肪和水分含量与感官评分间呈显著正相关,POV、COV和TBARS值与感官评分间呈显著负相关,从而,彰显淡水鱼保鲜过程中保水和脂肪氧化抑制的重要性。
语种:
中文
展开
正交试验优化谷氨酰胺酶改性米谷蛋白工艺
作者:
李向红;周小玲;刘永乐;俞健;王发祥;...
期刊:
食品科学 ,2013年34(4):47-50 ISSN:1002-6630
作者机构:
[李向红; 周小玲; 刘永乐; 俞健; 王发祥; 王建辉] 长沙理工大学食品与生物工程系
关键词:
米谷蛋白;蛋白质谷氨酰胺酶;脱酰胺
摘要:
研究谷氨酰胺酶对米谷蛋白改性的工艺。以脱酰胺度、溶解度为考察指标进行了工艺条件的优化,探讨谷氨酰胺酶与米谷蛋白质量比、反应温度、反应pH值3个工艺参数对改性米谷蛋白溶解度及脱酰胺度的影响,确定了谷氨酰胺酶改性最佳工艺条件,用正交试验法对米谷蛋白酶法改性工艺条件进行了优化,得到最佳工艺条件为:谷氨酰胺酶与米谷蛋白的质量比1:7、酶解脱酰胺改性的反应温度37.0℃、时间24h、pH7.0。优化后的米谷蛋白脱酰胺度为52.76%,溶解度为93.78%。
语种:
中文
展开
改良壳聚糖涂膜技术对草鱼肉抑菌保鲜效果的研究
作者:
王发祥;王满生;刘永乐;俞健;王建辉;...
期刊:
现代食品科技 ,2013年29(8):1816-1819 ISSN:1673-9078
通讯作者:
Liu, Y.-L.
作者机构:
[刘永乐; 李向红; 王建辉; 俞健; 王发祥] Department of Food and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China;[王满生] College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
通讯机构:
Department of Food and Bioengineering, Changsha University of Science and Technology, China
关键词:
涂膜;乙醇;壳聚糖;生物保鲜;抑菌
摘要:
壳聚糖溶液涂膜是一种新兴的保鲜技术,具有较好的保鲜效果和优越性,但尚存在成膜较慢、不易操作、膜层厚度难控制等缺点,因而改善涂膜液的组成和涂膜技术是涂膜保鲜的关键。本文研究了新的涂膜方式和添加易挥发的乙醇来改进壳聚糖涂膜液的成膜和抑菌效果。通过改变不同乙醇浓度、壳聚糖浓度和涂膜方式等条件,分析其对冷藏过程中草鱼肉的微生物菌落总数和TVB-N值的影响。结果表明,涂膜溶液中含有75%的乙醇时,不仅对冷藏草鱼肉的抑菌效果好,而且还具有减菌作用,使样品初始微生物菌落总数降低超过51%;壳聚糖浓度为1.0%时,涂膜液的成膜效果及对草鱼肉的抑菌效果均较好;此外,涂膜方式对其效果影响不明显,但喷雾涂膜处理相对方便、经济。因此,以含有75%乙醇的壳聚糖酸性涂膜保鲜剂喷雾涂膜是一种成膜和抑菌效果均好的改良型鱼肉保鲜技术。
语种:
中文
展开
Rheological properties of rice protein-dextran composite system
作者:
Li, Xianghong* ;Liu, Yongle;Na, Li
期刊:
Advanced Materials Research ,2013年774-776:807-810 ISSN:1022-6680
通讯作者:
Li, Xianghong
作者机构:
[Liu, Yongle; Na, Li; Li, Xianghong] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Li, Xianghong] C;Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
会议名称:
International Forum on Mechanial and Material Engineering (IFMME 2013)
会议时间:
JUN 13-14, 2013
会议地点:
Guangzhou, PEOPLES R CHINA
会议主办单位:
[Li, Xianghong;Liu, Yongle;Na, Li] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
会议论文集名称:
Advanced Materials Research
关键词:
Composite system;Dextran;Rheological properties;Rice protein
摘要:
Rheological properties of rice protein-dextran composite system were studied. The formation of gel network-like structure appeared to have occurred through the interaction of rice protein and dextran at certain biopolymer concentration. An increase in the protein and/or polysaccharide concentration of the mixtures would contribute to the mechanical properties of mixed gels. The differences in fracture forces among samples as noticed in experiments also suggested the difference in microstructures.
语种:
英文
展开
海藻糖生产方法及其合成酶研究进展
作者:
谢定;张琼;朱婧;盛敏;李向红;...
期刊:
食品与机械 ,2013年29(2):223-226 ISSN:1003-5788
作者机构:
长沙理工大学化学与生物工程学院,湖南长沙,410114;[李向红; 谭碧君; 盛敏; 俞健; 李晓文; 朱婧; 张琼; 谢定] 长沙理工大学
关键词:
生产方法;产酶菌株;酶学性质;基因工程
摘要:
综述国内外有关海藻糖生产方法,总结和比较不同来源海藻糖合成酶的酶学性质及其基因工程方面的最新研究结果,提出海藻糖合成酶结构的解析及分子改造是今后海藻糖合成酶基因工程研究的主要方向。
语种:
中文
展开
鲢鱼酶解产物分子质量组成与抗氧化性
作者:
李向红;陈志军;刘永乐;俞健;王发祥;...
期刊:
食品科学 ,2013年34(17):28-32 ISSN:1002-6630
作者机构:
长沙理工大学化学与生物工程学院,湖南长沙,410004;[王发祥; 李向红; 俞健; 刘永乐; 王建辉; 陈志军] 长沙理工大学
关键词:
鲢鱼;酶解产物;分子质量;抗氧化
摘要:
以脱脂鲢鱼粉为原料,采用复合蛋白酶(Protamex)及碱性蛋白酶(Alcalase)控制酶解制备不同水解度(DH)的酶解产物,研究不同水解度酶解产物的分子质量组成,并以总抗氧化能力、羟自由基(·OH)清除能力、抗脂质氧化能力、超氧阴离子自由基(O2 - ·)清除能力为指标研究酶解产物的抗氧化活性。结果表明:碱性蛋白酶酶解鲢鱼粉后获得的酶解产物分子质量均低于复合蛋白酶的酶解产物,在水解度为10%的体系中,95%以上肽的分子质量集中在1500u以下;两种蛋白酶控制酶解制备的酶解产物均具有良好的抗氧化能力,其中碱性蛋白酶酶解产物DH为10%时的总抗氧化能力和抑制·OH能力效果最好,分别为1.025U/mg pro和21.31U/mg pro;复合蛋白酶酶解产物DH 10%时的O2 - ·清除能力和抑制脂质氧化能力最好,O2 - ·清除能力为24.92U/mg pro,质量浓度5.0mg/mL时对脂质过氧化抑制率为27.88%;两种蛋白酶水解鲢鱼获得的酶解产物的分子质量组成与抗氧化性有一定关系,但相关性不显著。
语种:
中文
展开
精白保胚米发芽过程中淀粉酶及相关营养成分的变化
作者:
李向红;刘永乐;俞健;王发祥;王建辉
期刊:
食品科学 ,2013年34(3):37-40 ISSN:1002-6630
作者机构:
[李向红; 刘永乐; 俞健; 王发祥; 王建辉] 长沙理工大学化学与生物工程学院
关键词:
精白保胚米;发芽;淀粉酶
摘要:
研究精白保胚米发芽过程中a-淀粉酶、β-淀粉酶和葡聚糖内切酶活力的变化,同时测定其中还原糖、总糖、淀粉及热水溶性直链淀粉的含量变化,并以发芽糙米作为对照。结果表明:精白保胚米和糙米发芽过程中a-淀粉酶和β-淀粉酶的活性先由低变高,再由高变低,精白保胚米在发芽16h时淀粉酶的活性最高,而糙米在发芽时淀粉酶活性达到最高点时间较长;葡聚糖内切酶活力随发芽时间的增加活性逐渐升高,糙米在发芽过程中葡聚糖内切酶活力高于精白保胚米。还原糖、总糖的含量随着时间的增加而升高,在20.24h后逐渐降低,精白保胚米在发芽过程中还原糖的含量高于糙米。淀粉含量随发芽时间的延长而逐渐降低,热水溶性直链淀粉的含量则不断增加。
语种:
中文
展开
自然光照对冷藏条件下草鱼肌肉脂肪酸组成及含量的影响
作者:
王建辉;刘冬敏;刘永乐;王发祥;俞健;...
期刊:
食品科学 ,2013年34(16):336-340 ISSN:1002-6630
作者机构:
[王建辉; 刘冬敏; 刘永乐; 王发祥; 俞健; 李向红; 杨晶] 长沙理工大学化学与生物工程学院
关键词:
草鱼;脂肪酸;光照;气相色谱-质谱联用
摘要:
采用气相色谱-质谱联用(GC-MS)法探讨冷藏条件下(2~4℃)自然光照对草鱼肌肉各种脂肪酸相对含量变化的影响。结果表明:冷藏期间草鱼肌肉油酸、棕榈油酸等单不饱和脂肪酸(MUFA)以及亚油酸、α-亚麻酸等多不饱和脂肪酸(PUFA)不断降解,其相对含量随冷藏时间的延长显著降低(P<0.05),导致棕榈酸、硬脂酸等饱和脂肪酸(SFA)的相对含量显著增加(P<0.05)。光照对冷藏草鱼肌肉中棕榈酸、硬脂酸及SFA总量,亚油酸、α-亚麻酸及PUFA总量包括ω-3 PUFA的降解均具有显著影响(P<0.05),导致光照组棕榈酸、硬脂酸及SFA的相对含量显著高于避光组,而光照对棕榈油酸、油酸、MUFA总量及ω-6 PUFA影响不显著。PUFA较MUFA先发生氧化降解,且冷藏10d后其降解程度比MUFA高出6.30%。ω-6 PUFA降解迅速,其降解程度高于ω-3 PUFA。由此说明,脂肪酸的不饱和度越高,降解速度越快,降解程度越深。不饱和脂肪酸(UFA)的降解造成草鱼肌肉营养价值的降低,对新鲜草鱼肌肉进行避光包装后冷藏有利于减少其脂质的降解,保证肌肉较高的营养价值及加工品质,延长其货架期。
语种:
中文
展开
Is the structural diversity of tripeptides sufficient for developing functional food additives with satisfactory multiple bioactivities?
作者:
Wang, Jian-Hui;Liu, Yong-Le* ;Ning, Jing-Heng;Yu, Jian;Li, Xiang-Hong;...
期刊:
Journal of Molecular Structure ,2013年1040:164-170 ISSN:0022-2860
通讯作者:
Liu, Yong-Le
作者机构:
[Yu, Jian; Wang, Fa-Xiang; Ning, Jing-Heng; Li, Xiang-Hong; Wang, Jian-Hui; Liu, Yong-Le] Changsha Univ Sci & Technol, Sch Chem & Bioengn, Changsha 410114, Hunan, Peoples R China.
通讯机构:
[Liu, Yong-Le] C;Changsha Univ Sci & Technol, Sch Chem & Bioengn, Changsha 410114, Hunan, Peoples R China.
关键词:
Structural diversity Tripeptide Molecular modeling Food additive
摘要:
Multifunctional peptides have attracted increasing attention in the food science community because of their therapeutic potential, low toxicity and rapid intestinal absorption. However, previous study demonstrated that the limited structural variations make it difficult to optimize dipeptide molecules in a good balance between desirable and undesirable properties (F. Tian, P. Zhou, F. Lv, R. Song, Z. Li, J. Pept. Sci. 13 (2007) 549-566). In the present work, we attempt to answer whether the structural diversity is sufficient for a tripeptide to have satisfactory multiple bioactivities. Statistical test, structural examination and energetic analysis confirm that peptides of three amino acids long can bind tightly to human angiotensin converting enzyme (ACE) and thus exert significant antihypertensive efficacy. Further quantitative structure-activity relationship (QSAR) modeling and prediction of all 8000 possible tripeptides reveal that their ACE-inhibitory potency exhibits a good (positive) relationship to antioxidative activity, but has only a quite modest correlation with bitterness. This means that it is possible to find certain tripeptide entities possessing the optimal combination of strong ACE-inhibitory potency, high antioxidative activity and weak bitter taste, which are the promising candidates for developing multifunctional food additives with satisfactory multiple bioactivities. The marked difference between dipeptide and tripeptide can be attributed to the fact that the structural diversity of peptides increases dramatically with a slight change in sequence length. ©2013 Elsevier B.V. All rights reserved.
语种:
英文
展开
草鱼肌肉蛋白质在冷藏过程中的变化
作者:
李强;刘永乐;王发祥;王满生;俞健;...
期刊:
食品科学 ,2013年34(3):55-58 ISSN:1002-6630
作者机构:
[李强; 刘永乐; 王发祥; 王满生; 俞健; 李向红; 王建辉] 长沙理工大学食品与生物工程系
关键词:
草鱼;冷藏;蛋白质;肌肉;降解
摘要:
分析冷藏过程中草鱼肌肉不同溶解性蛋白含量和不同结构蛋白含量的变化,并利用SDS-PAGE方法考察肌肉总蛋白的降解情况。结果表明:冷藏过程中,不同溶解性的蛋白质变化趋势不同,冷藏第4天后水溶性蛋白含量开始显著增加,酸溶液、碱溶性蛋白含量开始减少,盐溶性蛋白含量则先小幅增加至第8天开始下降;3种不同结构蛋白质的含量也均有所下降,其中肌原纤维蛋白自第4天开始显著降低,而肌浆蛋白和和肌基质蛋白则相对稳定,含量降低幅度较小。此外,冷藏过程中肌肉总蛋白质也在不断降解,至第6~8天降解加速,肌球蛋白重链等大分子质量蛋白质完全消失。
语种:
中文
展开
Changes in muscle protein fractions of grass carp (Ctenopharyngodon idellus) during early storage period
作者:
Wang, Fa-Xiang;Liu, Yong-Le* ;Yu, Jian;Wang, Man-Sheng;Li, Xiang-Hong;...
期刊:
Advanced Materials Research ,2012年554-556:1483-1486 ISSN:1022-6680
通讯作者:
Liu, Yong-Le
作者机构:
[Wang, Man-Sheng; Yu, Jian; Li, Qiang; Wang, Fa-Xiang; Li, Xiang-Hong; Wang, Jian-Hui; Liu, Yong-Le] Changsha Univ Sci & Technol, Coll Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.
通讯机构:
[Liu, Yong-Le] C;Changsha Univ Sci & Technol, Coll Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.
会议名称:
2nd International Conference on Chemical Engineering and Advanced Materials (CEAM 2012)
会议时间:
JUL 13-15, 2012
会议地点:
Guangzhou, PEOPLES R CHINA
会议主办单位:
[Wang, Fa-Xiang;Liu, Yong-Le;Yu, Jian;Wang, Man-Sheng;Li, Xiang-Hong;Wang, Jian-Hui;Li, Qiang] Changsha Univ Sci & Technol, Coll Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.
会议论文集名称:
Advanced Materials Research
关键词:
Grass carp;Molecular weight distribution;Muscle protein;SDS-PAGE;SEC-HPLC
摘要:
Muscle proteins degradation is one of the important manifestations relating to corruption of freshwater fishes during storage. In this paper, the changes in molecular weight distribution of grass carp muscle proteins during storage at nomal temperature were analyzed by SDS-PAGE and SEC-HPLC measurements. The results showed that the fish muscle proteins were always subject to changes during the whole process of storage, but significant changes of fish muscle proteins took place after 24 hours of storage. Particularly, the high molecular weight proteins were almost completely degraded after storage 24 hours, and the low molecular weight proteins were relatively stable but still undertaken more than 50% of degradation. Our results provide some new evidence for the change law of fish muscle proteins during early storage period.
语种:
英文
展开
Response surface optimization and characteristics of Indica rice starch-based fat substitute prepared by α-amylase
作者:
Yi, Cuiping* ;Li, Xianghong;Sun, Peiran;He, Yinghe
期刊:
STARCH-STARKE ,2012年64(6):503-509 ISSN:0038-9056
通讯作者:
Yi, Cuiping
作者机构:
[Sun, Peiran; Li, Xianghong; He, Yinghe; Yi, Cuiping] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.;[Yi, Cuiping] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, 960,2nd Wanjiali So Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Yi, Cuiping] C;Changsha Univ Sci & Technol, Sch Chem & Biol Engn, 960,2nd Wanjiali So Rd, Changsha 410004, Hunan, Peoples R China.
关键词:
Fat substitute;Hydrolysis by α-amylase;Indica rice starch;Response surface methodology
摘要:
Response surface methodology (RSM) was used to study the effect of enzyme to substrate ratio (11.8-23.6 U α-amylase/g rice starch), hydrolysis temperature (90-100°C) and pH value (6.0-6.6) on the gel strength of rice starches-based fat substitute using α-amylase hydrolysis. The optimum conditions obtained from response surface analysis was 16.52 U/g enzyme dosage, 92°C hydrolysis temperature while the influence of pH was found insignificant in the range tested. Under these optimum conditions, the gel strength of this fat substitute was 113 g/cm<sup>2</sup>, very close to the gel strength of butter of 114 g/cm<sup>2</sup>, while the solubility of the substitute was 1.33 ±0.01% and the swelling power 4.85 ±0.02. There were no observable differences in the granular size distribution between the untreated rice starch and the hydrolyzed rice starch. Rheological properties of this rice starch-based fat substitute implied that it is easier for the substitute to form three-dimensional networks under 34°C. Copyright ©2012 WILEY-VCH Verlag GmbH &Co. KGaA, Weinheim.
语种:
英文
展开
鲢鱼蛋白质酶水解最佳工艺条件的研究
作者:
刘永乐;李向红;陈志军;王发祥;王建辉;...
期刊:
湖南农业科学 ,2012年(07):122-125 ISSN:1006-060X
作者机构:
长沙理工大学化学与生物工程学院,湖南长沙,410014
关键词:
鲢鱼蛋白;复合蛋白酶;酶水解;工艺条件
摘要:
以酸法提取的鲢鱼蛋白为原料,采用复合蛋白酶进行酶解,研究了底物浓度、酶解时间、酶解温度及反应pH对蛋白酶水解鲢鱼蛋白的影响,通过正交试验确定最佳酶解条件优化水解工艺。结果表明:复合蛋白酶水解鲢鱼蛋白的最适条件为:底物浓度2%,温度55℃,pH值7.5,酶解时间55 min,优化后的水解液蛋白质回收率约为50.88%。
语种:
中文
展开
动物脂肪氧化酶及其对动物性食品的影响研究进展
作者:
刘冬敏;刘永乐;王建辉;俞健;王发祥;...
期刊:
食品与机械 ,2012年28(1):253-258 ISSN:1003-5788
作者机构:
[刘冬敏; 刘永乐; 王建辉; 俞健; 王发祥; 李向红] 长沙理工大学化学与生物工程学院
关键词:
脂肪氧化酶;结构;催化反应;分离纯化;活性测定;动物性食品
摘要:
脂质的氧化是导致动物性食品及其原料在加工、储运过程中营养价值和产品品质下降的重要原因之一。脂肪氧化酶(LOXs)是催化脂质,特别是不饱和脂质氧化的关键酶。它催化多不饱和脂肪酸(PUFA)氧化,导致动物性食品风味、色泽及质构劣化,营养价值降低。文章根据近几十年国内外研究资料,在详细介绍LOXs分子结构的基础上,着重阐述LOXs催化PUFA氧化的催化反应性能,并对LOXs的发现、分布、分离纯化与活性测定方法及其对动物性食品的影响等方面的重要研究进行综述。
语种:
中文
展开
响应曲面法优化莲子蛋白质的提取条件
作者:
刘永乐;王发祥;俞健;王建辉;李向红;...
期刊:
长沙理工大学学报(自然科学版) ,2012年9(4):1-4,31 ISSN:1672-9331
作者机构:
长沙理工大学化学与生物工程学院,湖南长沙,410004
关键词:
莲子;蛋白质;响应曲面法;提取;优化
摘要:
通过PB设计一最陡爬坡实验一响应曲面法,优化了莲子蛋白质的提取工艺,获得了其最佳工艺条件,即提取液SDS浓度为3.27%、DTT浓度为0.2%、pH=12.0、液固比(V/W)为12:1、提取温度为30℃、提取时间90min、超声波辅助时间为21.5min.在此条件下,莲子蛋白质提取率可达92.27%.
语种:
中文
展开
Microencapsulation of GuaLou seed oil by spray drying
作者:
Yu, Jian* ;Li, Xianghong;Liu, Yongle;Li, Chiling
期刊:
Advanced Materials Research ,2012年554-556:934-937 ISSN:1022-6680
通讯作者:
Yu, Jian
作者机构:
[Yu, Jian; Liu, Yongle; Li, Xianghong; Li, Chiling] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Yu, Jian] C;Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
会议名称:
2nd International Conference on Chemical Engineering and Advanced Materials (CEAM 2012)
会议时间:
JUL 13-15, 2012
会议地点:
Guangzhou, PEOPLES R CHINA
会议主办单位:
[Yu, Jian;Li, Xianghong;Liu, Yongle;Li, Chiling] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
会议论文集名称:
Advanced Materials Research
关键词:
Efficiency;GuaLou seed oil;Microencapsulation;Spray drying
摘要:
The objective of this work was to study the influence of some process conditions on the microencapsulation of Gualou seed oil by spray drying. The results showed that the best parameters of microencapsulation were as follows: the ratio of arabic gum to maltodextrin was 1:1, and that of core material to wall material was 2:3; and the total solids content was 25%. The optimum spray drying conditions were that the air temperature of inlet was 180 °C, and that of outlet was 80 °C; the homogenizing pressure was 35MPa. The maximum microencapsulation efficiency was 86±0.95%.
语种:
英文
展开
Comparison and analysis of acid-stable and acid-unstable α-amylases from Aspergillus niger with computer
作者:
Liu, Yong-Le* ;Wang, Fa-Xiang;Yu, Jian;Li, Xiang-Hong;Wang, Jian-Hui
期刊:
Advanced Materials Research ,2012年554-556(1110):1021-1024 ISSN:1022-6680
通讯作者:
Liu, Yong-Le
作者机构:
[Yu, Jian; Wang, Fa-Xiang; Li, Xiang-Hong; Wang, Jian-Hui; Liu, Yong-Le] Changsha Univ Sci & Technol, Coll Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.
通讯机构:
[Liu, Yong-Le] C;Changsha Univ Sci & Technol, Coll Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.
会议名称:
2nd International Conference on Chemical Engineering and Advanced Materials (CEAM 2012)
会议时间:
JUL 13-15, 2012
会议地点:
Guangzhou, PEOPLES R CHINA
会议主办单位:
[Liu, Yong-Le;Wang, Fa-Xiang;Yu, Jian;Li, Xiang-Hong;Wang, Jian-Hui] Changsha Univ Sci & Technol, Coll Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.
会议论文集名称:
Advanced Materials Research
关键词:
Tertiary Structure;Aspergillus niger ;Alpha-Amylase;Acid-Stable;Acid-Unstable
摘要:
Aspergillus niger can produce an acid-stable α-amylase as well as an acid-unstable one, the relation between the structural differences and their acid-resistant capability is of great interest. In this paper, the primary parameters, secondary and tertiary structures of these two types of α-amylases was analyzed and compared, the results shows that they has 67% sequence identity and high homology in secondary and tertiary structure. The acid-stable α-amylase has lower isoelectric point and higher molar percent of acidic amino acid than the acid-unstable one. The four major structural differences of these two types of enzymes is located at residues 132-138, 206-212, 329-335 and 378-382 and formed vary fold pattern.
语种:
英文
展开
低温贮藏下草鱼肉优势腐败菌鉴定及其消长规律
作者:
王发祥;王满生;刘永乐;晏志萍;俞健;...
期刊:
食品与发酵工业 ,2012年38(2):66-68 ISSN:0253-990X
作者机构:
[王发祥; 王满生; 刘永乐; 晏志萍; 俞健; 李向红; 王建辉] 长沙理工大学食品与生物工程系
关键词:
草鱼;冷藏;优势腐败菌;鉴定;消长规律
摘要:
通过稀释平板法对4℃条件贮藏6 d的草鱼肉的腐败菌进行分离,再以微生物鉴定系统对优势腐败菌进行鉴定,并分析了其消长规律。结果表明,草鱼肉冷藏过程中的优势腐败菌主要为乡间布丘氏菌(Buttiauxella gaviniae)、草莓假单胞菌(Pseudomonas fragi)、热杀索丝菌(Brochothrix thermosphacta)、静止嗜冷杆菌(Psychrobacter immobilis)。而且在整个冷藏过程中,除静止嗜冷杆菌数量一直增长外,其余3种腐败菌都需经过一定的适应期后才开始缓慢增长。
语种:
中文
展开
Effect of germination on physicochemical, morphological and rheological properties of rice starch from germ-remaining polished rice
作者:
Liu, Yongle* ;Li, Xianghong;Yu, Jian;Wang, Faxiang;Wang, Jianhui
期刊:
Advanced Materials Research ,2012年396-398:1493-1497 ISSN:1022-6680
通讯作者:
Liu, Yongle
作者机构:
[Wang, Faxiang; Liu, Yongle; Yu, Jian; Li, Xianghong; Wang, Jianhui] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
通讯机构:
[Liu, Yongle] C;Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
会议名称:
International Conference on Chemical, Material and Metallurgical Engineering (ICCMME 2011)
会议时间:
DEC 23-25, 2011
会议地点:
Beihai, PEOPLES R CHINA
会议主办单位:
[Liu, Yongle;Li, Xianghong;Yu, Jian;Wang, Faxiang;Wang, Jianhui] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410004, Hunan, Peoples R China.
会议论文集名称:
Advanced Materials Research
关键词:
Germ-remaining polished rice;Germination;Rice starch
摘要:
The effects of germination on physicochemical, morphological and rheological properties of rice starch from germ-remaining polished rice (GRPR) have been investigated. The properties of starches from raw GRPR, brown rice and germinated brown rice were also characterized as the comparison. The results showed that a decrease in amylose content was observed after germination and the amylose content of germinated GRPR was lower than that of germinated brown rice. Scanning electron microscopy did not reveal any distinct difference in the appearance of the starches except some slight alteration of the starch granule edges. Rheological investigation illustrated that the starches of GPRG with lower amylose content showed lower peak G' in the four rice samples.
语种:
英文
展开
普鲁兰多糖在草鱼鱼肉保鲜中的应用
作者:
成媛媛;刘永乐;王建辉;王发祥;李向红;...
期刊:
食品科学 ,2012年33(2):272-275 ISSN:1002-6630
作者机构:
[成媛媛; 刘永乐; 王建辉; 王发祥; 李向红; 俞健; 刘冬敏] 长沙理工大学化学与生物工程学院食品与生物工程系
关键词:
普鲁兰多糖;草鱼;保鲜;细菌总数;挥发性盐基氮;过氧化值
摘要:
探讨普鲁兰多糖溶液对草鱼鱼肉的保鲜效果。以pH值、感官质量评价、细菌总数、挥发性盐基氮和过氧化值等为鲜度指标,鱼块经不同浓度的普鲁兰多糖溶液处理5min后,于模拟常温(25℃)贮藏,测定不同时间点其鲜度的变化。结果表明:普鲁兰多糖溶液对鱼肉有明显的保鲜效果,经0.50%多糖溶液处理的鱼肉,在模拟常温条件下贮藏12h后细菌总数和TVB-N值分别为2.15×10~5CFU/g和19.74mg/l00g,均低于淡水产品二级鲜度的要求,保鲜效果最好。
语种:
中文
展开