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%.
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.
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.
摘要：
The lipoxygenase (LOX) in grass carp can catalyze the oxidation of polyunsaturated fatty acids even their esters, resulting in rancidity deterioration of grass carp and its products during the process and storage. Preliminary purification, quantitative determination and distribution of grass carp muscular LOX were investigated in the present study. LOX activity of the grass carp muscle was measured to be 35.17 KU/g and its molecular weight was 95.71 kDa identified by SDS-PAGE. Using previously reported extraction methods such as twice salting-out and once dialysis, the LOX protein content in the crude muscular LOX extraction is about 28%. When salted with graded saturation of ammonium sulfate, we found once salting-out was enough for LOX extraction and the effective percentage saturation of ammonium sulfate for LOX extraction was 40%. Under this condition, the LOX protein content in the crude muscular LOX extract was doubled. The LOX distribution in fish was gradually increased from skin and muscle, gill, viscera to blood, which indicates that it is very important to remove the viscera and bleed fish completely during fish product processing to decrease the risk of lipid oxidation caused by LOX.
摘要：
The effects of germination on the bio-functional components in the germ-remaining polished rice have been investigated. The bio-functional components in the raw GRPR, brown rice and germinated brown rice were also characterized as the comparison. The results showed that a decrease in amylose content and an increase in reducing sugar were observed after germination. The germinated GRPR contains much more bio-functional components (GABA and dietary fiber) than GRPR and brown rice, and slightly less than germinated brown rice. The results also demonstrated that germinated GRPR contained less phytic acid than other three kinds of rice. Consequently, the nutritional value of GRPR had been improved by germination. Germination of GRPR would be a promising processing method to enhance the germinated rice consumption.
期刊：
Transition Metal Chemistry,2012年37(8):765-770 ISSN：0340-4285
通讯作者：
Zeng, Ju-Lan
作者机构：
[Wu, Jing; Zeng, Ju-Lan; Zheng, Shuang-Hao; Yu, Jian; Wang, Na-Na; Zhu, Fu-Rong; Tan, Lin; Zhang, Ling] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Hunan Prov Key Lab Mat Protect Elect Power & Tran, Changsha 410114, Hunan, Peoples R China.;[Yu, Sai-Bo] China Tobacco Hunan Ind Corp, Changsha 410007, Hunan, Peoples R China.;[Zeng, Fan-Zhi] Hebei United Univ, Coll Clin Med, Tangshan 063000, Peoples R China.
通讯机构：
[Zeng, Ju-Lan] C;Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Hunan Prov Key Lab Mat Protect Elect Power & Tran, Changsha 410114, Hunan, Peoples R China.
关键词：
Schiff Base;Pyridoxal;Schiff Base Ligand;Sulfonic Acid Group;Schiff Base Complex
摘要：
Reaction of pyridoxal hydrochloride and sulfanilic acid with CoCl2 in aqueous methanol solution afforded a Co(II) Schiff base complex, which was characterized by physico-chemical and spectroscopic methods. The structure of the complex was determined by single crystal X-ray diffraction. In the complex, the Co(II) is sandwiched at the edge of two parallel Schiff base ligands, being coordinated by two phenolic O and two imine N atoms of two Schiff base ligands plus two O atoms of water ligands, forming a distorted octahedral coordination environment. Thermal stability measurements showed that the skeleton of the complex is stable up to 500 K. The antibacterial activity of the complex was screened using the paper disc diffusion method.
摘要：
Using additives to prevent retrogradation together with traditional Chinese fermentation technology for rice noodles and the steam sterilizing technique used in the preparation of Japanese wudo noodles, we have developed a novel processing technique which will be discussed in this report. The major changes in rice compositions during fermentation were compared, and the effects of various anti-retrogradation additives on the freshness of instant rice noodle during storage were also measured. The results showed that rice noodles produced by fermentation have a better texture and flavor than those which are not fermented; products which have been wrapped without the addition of any preservatives but which have been steam-sterilized at 90-95 °C for 30-25 min can be stored for 24 months without any deterioration; however, additives such as plant oil, konjac powder and potato starch etc. prevent retrogradation and insure that instant rice noodles remain fresh during storage; β-amylase has been found to be the most effective reagent in this respect.
