Abstract:Oat protein isolate (OPI) was extracted from oat. The solubility, foaming properties, emulsifying activity and subunits properties of OPI under different pH and ionic strength were studied. The results showed that，at pH 5.0~6.0, OPI has the lowest solubility, the lowest foaming, the highest foam stability, and under alkaline conditions higher emulsification and emulsion stability. Acidic conditions of pH 2.0 and 3.0 cause partial hydrolysis of soluble OPI peptide chains, forming a subunit between 31.0 to 43.0 kDa. No significant difference was found under the alkaline conditions. The solubility was the lowest when the NaCl concentration was 0.05 mol/L, and The foaming property foam stability and emulsifying property were higher when the NaCl concentration was in the range of 0.6~0.9 mol/L. When the solubility was the lowest, the soluble protein was mainly composed of 43.0 kDa, and the addition of NaCl caused the partial hydrolysis of the soluble OPI peptide chain, forming subunits of 43.0, 66.2 kDa.

Abstract:Using high gluten wheat flour as material, Gliadin, glutenin and starch in wheat flour were separated into monomers by separation and recombination. Thereafter, the effects of different Gliadin/glutenin ratios of reconstituted flour on the secondary structure of gluten protein and the thermal and rheological properties of dough and the quality of quick-frozen dumplings were analyzed. The results showed that, with the increase of the ratio of gliadin/glutenin(01, 13, 11, 31, and 10), the content of α-helix and β-corner decreased gradually, and the content of β-folding increased gradually. Thermal denaturation temperature (Tp) and the enthalpy (ΔH) increased gradually, and the elastic modulus (G') and viscous modulus (G'') decrease gradually, with the gradual increases of rheological loss angle tan delta (G'/G''). The highest sensory score of frozen dumplings was 87.27 when the gliadin glutenin ratio was 11 in the recombinant system. Under the control of these conditions, the quick-frozen dumplings have good shape, without cracks, smooth surface, uniform appearance after boiling, intact, refreshing and non-sticky teeth, toughness and biting strength, and the dumpling soup is clear, transparent and non-turbid.

Abstract:Lactobacillus paracasei were isolated from soy sauce residue by traditional microbial culture method, and identified by morphological observation, physiological and biochemical characteristics test, and 16S rRNA gene sequence analysis. Their tolerance to artificial gastrointestinal juice, hydrophobic capacity, and antioxidant capacity were also studied. Ten strains of Lactobacillus paracasei were isolated from soy sauce residue, of which eight were L. paracasei subsp. paracasei, named HT31, HT51, HT90, HT111, HT125, HT159, HT253, and HT256; two of them were L. paracasei subsp. tolerans, named HT155 and HT158. The results of simulated gastrointestinal fluid tolerance test showed that the viability of strains HT31, HT111 and HT155 reached (86.33 ±1.24)%, (31.37±0.50)%, (57.43±1.56)%. After 8 hours of culture in simulated gastrointestinal fluid, the viability of strains HT31, HT111 and HT155 reached (60.22±0.16)%, (62.18±0.70)%, and (52.84±0.56)%, respectively. The results of hydrophobicity test showed that the hydrophobicity of strains HT31, HT111 and HT155 reached (18.52±0.76)%, (26.51±0.66)%, and (25.41±0.58)%. The results of antioxidant test showed that the DPPH scavenging rate of cell suspension of strain HT31 was (26.25±0.01)%, and its DPPH scavenging rate of cell-free extract was (16.03±0.03)%. The hydroxyl radical scavenging rate of cell-free extract of strain HT31 was (42.88±0.21)%, and its hydroxyl radical scavenging rate of cell-free extract was (27.74±0.01)%. The result showed that strain HT31 had good capacity of tolerance to simulated gastrointestinal juice, hydrophobic and antioxidant.

Abstract:In order to make better use of walnut glutenin and increase its functional properties, the microstructure of walnut glutenin and proteins modified by enzyme method were analyzed by means of enzymatic modification, fluorescence spectrum, ultraviolet spectrum, circular dichroism and other instruments. The modification mechanism was observed and analyzed from the aspects of protein intermolecular, protein intramolecular and polypeptide. The solubility of enzymatic modified proteins was increased by 133.01% and 96.75%, and the water holding capacity was increased by 23.19% and 22.25%. Moreover, the oil retention was decreased by 27.03% and 29.11%, and the emulsifying property was increased by 31.81% and 41.55% respectively. The foaming properties were improved by 28.21% after modification with transglutaminase (TG) enzyme.

Abstract:In this study, the contents of glucose, glycerol, ethanol and organic acids in the fermentation process of three Saccharomyces cerevisiae were determined by high performance liquid chromatography (HPLC). The results showed that the content of glycerol and ethanol in S. cerevisiae 1946 was significantly higher than that in S. cerevisiae P1 and S. cerevisiae 32788 (P<0.05). The seven organic acids in the three kinds of S. cerevisiae fermentation broth have obvious differences and regularity. The content of organic acids in S. cerevisiae 1946 was lower than that in S. cerevisiae P1 and S. cerevisiae 32788. The acid production level of S. cerevisiae was negatively correlated with ethanol production capacity.

Abstract:Olive pomace total dietary fiber (OPTDF) was prepared from olive pomace, and its physical and chemical properties and in vitro simulated adsorption properties were determined. Soluble dietary fiber (OPSDF) and insoluble dietary fiber (OPIDF) were separated from OPTDF. Their structures were characterized by XRD, FTIR and SEM. The results showed that the water holding capacity, oil holding capacity, swelling capacity and glucose adsorption value of OPTDF were （4.96±0.51） g/g, （2.45±0.26） g/g, （6.00±0.16） mL/g, （18.11±0.31） mmol/g, respectively. OPTDF and OPIDF were cellulose I crystalline with crystallinity of 41.39% and 46.07%, and OPSDF was amorphous. OPTDF contained cellulose, hydrogen bond and ether. Bonds may contain xylan, and the structure of fibers is porous and flaky, while OPIDF contains hemicellulose, cellulose, lignin and hydrogen bonds. The structure of fibers is loose, the bundles of fibers are helical and intertwined to form a network structure.

Abstract:In order to investigate the effect of moisture content on the chemical components of different types of heat-not-burn tobacco products(HNB)，cigarette A prepared using tobacco sheet by thick pulp method and cigarette B prepared using tobacco sheet by Paper making method were taken as research objects, and the correlation between moisture in cigarettes and glycerol, nicotine was studied. SEM and TG analysis were carried out. The results showed that: ① The mass contents of glycerol and nicotine in the tobacco sheet were more accurately expressed in terms of the mass content of the corresponding substances in the dry sheet. ② The amount of moisture released and the weight of particulate matter in smoke were proportional to the moisture content of cigarette, and the proportion of moisture in particulate matter was 53.33%～65.89%. ③ Affected by the heating temperature of cigarette and the properties of tobacco sheets, the release amount of glycerin from cigarette A was proportional to the moisture content of cigarette, while the release amount of glycerin from cigarette B was inversely proportional to the moisture content of cigarette. However, the release amount of nicotine from both cigarettes were the highest after 50% moisture balance. In addition, the transfer rates of moisture, glycerol and nicotine in cigarette A were significantly higher than those in cigarette B.

Abstract:The effects of serum phosphate biochemical, muscle fiber structure and protein expression on post-mortem Yanbian yellow cattle were studied to investigate the effects of compound phosphate water on the physiological and biochemical indexes of Yanbian yellow cattle before slaughter. The results showed that drinking 0.10% of compound phosphate water before slaughter could reduce the muscle fiber area and circumference of Yanbian yellow beef, and significantly reduce the expression of Troponin-T and increase the expression of Creatine Kinase after slaughter, and improve the blood biochemical index of Yanbian yellow cattle after slaughter. Morevover, a significant effect on, reducing the pre-slaughter stress and improving meat quality were also found.

Abstract:The specificity of this method was evaluated by testing 17 species closely related bacteria in the laboratory, and the amplification product was analyzed by the Tm value of the dissolution curve, which had good specificity and could detect five different virulence genes: aggR for EAEC, eae for EHEC and EPEC, LT for ETEC, ipaH for EIEC in the same reaction tube. The fecal simulated samples showed that the sensitivity reached 10⁴~10⁶ CFU/mL. The multiplex real-time PCR detection method established in this experiment is suitable for the preliminary screening of five kinds of Escherichia coli.

Abstract:In order to investigate the potential migration of antibiotic resistant (ART) bacteria from cold fresh chicken to humans during handling in production and consumption, selective culture technology and IonS5^TM XL sequencing platform were used for counting and diversity analysis of tetracycline-(TET^r) and sulfamethoxazole-resistant bacteria (SUL^r) on the surface of six handlers’ hands contacting with cold fresh chicken products. The results showed that the two ART bacteria from the handlers’ hands significantly increased to 4.80×10～2.66×10⁶ CFU/cm² after contacting with cold fresh chicken. Furthermore, 21 and 19 genera of shared flora were identified in the TET^r and SUL^r bacteria, respectively, among which the multi-drug resistance of avian and human Acinetobacter and other eight genera bacteria had been already confirmed by extensive research, and the potential transmission of antibiotic resistance genes between avian and human isolates were existed. However, the characteristics of antibiotic resistance of Buttiauxella and other 14 genera had not been reported yet. Our results illustrated the migration of TET^r and SUL^r bacteria from cold fresh chicken products to the handlers' hands by direct contact, and provided a basis for risk assessment of antibiotic resistance exposure to chicken products handlers.

Abstract:The Fluent software was used to simulate the pulverization flow field of the “pulverizaing-disc grinding” two-stage mill. The influence and law of the blade distribution scheme on the circulating flow field were compared and analyzed. The parameters of the pulverizing blade were optimized by orthogonal design method. The rules of the blade deflection angle, the blade length and the blade pitch on the pulverization effect were analyzed, and the influence of the blade rotation speed on the pulverization effect was further discussed. The material pulverization was experimented to obtain the best performance parameters of the Mill. Taking the pulverization rotating speed, the pulverization time and the disc gap as the influencing factors, the three-factor and three-level regression experiments were carried out with the particle size qualification rate and power consumption as the objective function. The optimum parameter combination was optimized by using Design-Expert software. The results show that the pulverization effect is good when the blade has a spiral distribution, the blade deflection angle is 120 mm, the blade spacing is 30 mm. The effect of blade rotation speed on the maximum shear strain rate, dynamic pressure and turbulent flow energy of the material is linear. When the pulverizing rotation speed is 1 500 r/min, the pulverization time is 20 s, and the grinding disc gap is 0.045 mm, the particle size pass rate (more than 80 mesh is qualified) up to 90.4%, and the power consumption is 118.3 kJ.

Abstract:Due to the problems of torsion and swing of worktable in food machinery processing enterprises, errors happen to the docking in the mechanical processing. Therefore, a platform for the production line docking system, based on three-dimensional projection matrix, was designed to proposed to reduce docking error. Firstly, the three-dimensional motion platform of the system adopted a stepping motor controlled by pulse signal to achieve the limit control of machine tool. Secondly, the laser control of the system was realized by controlling the laser switch and the output power of the laser. Thirdly, the displacement measurement technology of Doppler frequency difference was adopted, and the AC front-end was also applicated. The amplifier replaced the conventional DC amplifier to obtain accurate real-time measurement data. Finally, the feature points of the docking area image were extracted by the system software, according to the principle of three-dimensional stereo vision proofreading. When checking the three-dimensional docking image of the machining platform based on the feature points, the minimum value of the docking objective function of the three-dimensional phase projection matrix was solved by Powell method, which realized the high precision docking of the mechanical processing. The results showed that the maximum relative error of mechanical docking was 1.50%, with a high accuracy and a quick performance, and only 18~23 minutes was needed.

Abstract:Taking the mixing time and mixing times of double-layer stirred microwave reactor as the correlative characteristic variables, the fuzzy PID control method was adopted to control the material double-layer stirring structure of microwave reactor. Glass and alumina beads were used as the mixing medium to adjust the error feedback of the double-layer stirring. With the adaptive control, the material mixing uniformity control law of the double-layer stirred microwave reactor was established, and the material mixing uniformity was realized by obtaining the optimal control function of material mixing uniformity control. The simulation results showed that the uniformity of material mixing control and the stability of material mixing uniformity control in the double-layer stirred microwave reactor were better.

Abstract:The oil extracted by the low temperature twin-screw press is healthy. The structure of the low temperature twin-screw press is big and complicated, so it is not suitable for the rural market. In order to improve the quality of the oil for the peasants, a new small low temperature twin-screw press is improved and designed based on the large and media presses, which was composed of the srews, pressing and shearing rings. The shearing rings were new elements, which could shear the oilseed, increase the pressure and speed up the extrusion of the oil. The number and location of the shearing rings were adjusted to different structure of pressing bolts for different oil to receive the most oil. The result of the test showed that the oil extraction rate of the new small press was not lower than the common pres, and the effect of the oil expression was good.

Abstract:According to the motion law of the carden planetary mechanism, the equation of motion of the mechanism is solved by geometric analysis, and the dynamic equation of the mechanism is established from the point of view of energy. The change rule of the input torque and output generalized force with time is obtained, and the load spectrum of carden planetary mechanism is qualitatively. The response law of the system is analyzed and the factors affecting the dynamic characteristics of the system are studied. By comparing the simulation with the theoretical calculation, the feasibility of the study is proved, providing design basis for such institutions. Moreover, the superiority of its dynamic characteristics is analyzed, so as to put forward a feasible scheme for the structural optimization of the mechanism.

Abstract:In order to accurately reflect the uncertainty of consumers' perceptual perception, this paper describes consumers' subjective judgment with hesitant fuzzy linguistic terminology set, analyses its operation rules, and constructs hesitant fuzzy CWW(computing with words) model. The case study shows that the aggregation of consumers' perceptual preferences in hesitant fuzzy terms and the realization of information aggregation through linguistic computation can help accurately reflect consumers' subjective perception, reduce consumers' uncertainty in perceptual judgment of packaging shape and support industrial designers to deal with consumers’ kansei opinions more accurately.

Abstract:The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis. Moreover, the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed. The results indicated that the hardness, elasticity, chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time, but the cohesiveness of buffalo meat was increasing. During cryopreservation, there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity, adhesiveness, and chewiness (P＜0.05), but no significant correlation between the cohesiveness of buffalo meat and others index was found (P＞0.05). Under the control of three kinds of low temperature storage conditions, the texture characteristics of frozen buffalo meat at -60 ℃ were relatively slow, and the fresh-keeping effect was better than the storage at 4 ℃ and -18 ℃.

Abstract:The effects of compound phosphate water with concentration of 0.05%, 0.10% and 0.15% before slaughter on the color, pH, water holding capacity and tenderness of post-mortem storage beef of Yanbian yellow cattle were investigated. The results showed that drinking compound phosphate water before slaughter could increase the a* value and water retention of Yanbian yellow beef during storage, thereby improving the color and tenderness of beef, and finally improving the quality of Yanbian yellow beef to a certain extent. It was found that drinking 0.10% compound phosphate water worked best.

Abstract:The main components of the alcohol extraction from peony stamen was analyzed by high performance liquid chromatography. H₂O₂ induced human umbilical vein endothelial cells (HUVEC) cells to establish a damage model to study the protective effect of peony flower extract. Results: the alcohol extraction from peony stamen mainly contain three monomers, namely rutin, quercetin and paeoniflorin, with contents of 44.25%, 15.50% and 17.00%, respectively. The alcohol extraction from peony stamen can reduce the content of MDA in cells and culture medium, increase the activities of SOD, GPX and GSH content in the calls. The alcohol extraction of peony stamen can improve the antioxidant capacity of HUVEC.

Abstract:With the mussel meat as raw material, mussel meat peptide was prepared by optimum enzymatic hydrolysis process. Using the chelation rate as the index, the single factor experiment and response surface method were used to study the zinc-rich process of mussel meat peptide, and the optimal chelation process was optimized and to evaluate the liver protective effect of zinc-rich mussel meat peptide. The results showed that the optimal chelating process parameters were the chelating temperature was 70 ℃, the chelating pH value was 8.0 and the concentration ratio was 2.0 for 1.5 h, and chelation rate was 58.55%; The zinc-rich mussel meat peptide prepared under optimized technological conditions has a significant effect on protecting liver. When the dose was 400 mg/kg·BW, the activity of SOD and GSH-Px were (142.78±7.73) and (258.16±8.52) IU/L, respectively.

Abstract:The acute blood stasis rat model was made by injecting norepinephrine, then rats stayed in ice water bath for 4 mins. Whole blood viscosity (WBV), erythrocyte sedimentation rate(ESR), coagulation parameters, 6-keto prostaglandin F1α (6-KETO-PGF1α), thromboxane B₂ (TXB₂), endothelial nitric oxide synthase (eNOS) and endothelin-1 (ET-1) were measured. Results: Model group significantly up WBV and ESR level, APTT, PT, TT were decreased whereas FIB content was increased very significantly in rats of the model group, meanwhile the 6-keto-PGF1α and eNOS level were lower and TXB₂ and ET-1 level were higher. Lemon juice powder groups might down WBV and ESR level, extend PT, increase 6-keto-PGF1α level and decrease TXB₂ level, maintain the balance between 6-keto-PGF1α and TXB₂, whereas the eNOS level was higher and ET-1 level was lower than model group. Lemon juice powder has antithrombotic effect.

Abstract:In order to improve the extraction rate of onion essential oil and make the extraction process of onion essential oil easy to operate, three drying methods, including hot air drying (AD), vacuum freeze drying (FD) and microwave freeze drying (MFD), were used to make fresh onion powder. The essential oil of onion was extracted by distillation. The extraction rate and the DPPH free radical scavenging ability of three kinds of dried onion powder were compared. The extraction rate of onion essential oil from onion powder by wave freeze-drying was 4.57%, with shortest extraction time. The optimum extraction conditions of onion essential oil were determined by orthogonal experiment, i.e. MFD onion powder, warm-extracted at 40 ℃ for 50 min. The onion essential oil obtained under the control of these conditions has strong DPPH radical scavenging capacity.

Abstract:The polysaccharides and proteins from Hericium erinaceus were flashly extracted. On the basis of single factor experiments, the response surface methodology was applied to optimize the extraction conditions, and the structure of the polysaccharide and the subunit composition of the protein molecule were analyzed by infrared spectroscopy and SDS-PAGE respectively. The optimal condition for extraction of Hericium erinaceus polysaccharides (HEP) and proteins were: extracting time 80 s, liquid-solid ratio 171 (mL/g), grinding granularity 80 meshes, extracting voltage 100 V, HEP yield rate (9.24±0.15)% and protein yield rate was 1.34%. The fourier transform infrared spectrum showed that HEP had absorption peaks near 3 400, 2 930 and 1 400～1 200 cm^-1; the protein mass was mainly distributed around 44.3 and 66.4 kDa by SDS-PAGE electropho-retic. The results will provide a feasible way and theoretical reference for the study on polysaccharides and proteins of Hericium erinaceus.

Abstract:The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying, vacuum microwave drying, hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP, which color, browning, water/oil holding capacity, diaphaneity, vitamin C, total acid and flavonoid content of MDCP were compared. Results showed that drying treatment methods had a significantly influence on the color, browning, diaphaneity and total acid content of MDCP (P<0.05). MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in the processing industry.

Abstract:This study simulates the production parameters of fermented ham to process dried cured meat pieces, and studied the effects of three low-salt formula, for potassium salt substitution groups, calcium salt substitute group, and magnesium salt replacement group, on physicochemical indicators and of flavor. The results showed that the potassium salt substitution group can reduce the sodium content in the meat, and it is closer to the control group in physicochemical indicators and flavor. Therefore, it can replace part of the sodium salt with 30% KCl and 7% salty peptide in fermented meat products.

Abstract:Solid-phase microtraction (SPEM) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the flavor compounds of set-type coconut yogurt. The organic acids were analyzed by high performance liquid chromatography. The quality of coconut yogurt was evaluated by texture analyzer, sensory analysis and physic-chemical analysis. Results showed that the flavor components of coconut milk increased after lactic acid fermentation, the contents of esters and acids in the coconut yogurt decreased by 7.38% and 6.88%, the contents of alchols, terpenes, ketones and alkanes increased by 8.14%, 0.81%, 5.21% and 0.13%, respectively. The content of lactic acid in coconut yogurt increased to 11.3 g/L. The texture parameters of hardness, viscosity, cohesion and chewiness in coconut yogurt were 2.15 N, 13.13 N·s, 0.317 and 0.57 N, respectively. The coconut yogurt had the solid content of 14.8 °Brix, the acidity of 80.47 g/L with pH 4.22, and water holding capacity of 92.52%. In general, the coconut yogurt set well and showed typical coconut flavor and fermentation aroma.

Abstract:The objective was to investigate the effect of pretreatment methods on the characteristic of purple potato by explosion puffing drying. The effects were analyzed, from the slice thickness, concentration of citric acid solution, blanching time, freeze-thaw treatment and pre-drying time on moisture content, color difference, hardness, rehydration ratio and apparent density of explosion puffing drying purple potato. Results showed that the appropriate pretreatment conditions were as followed: slice thickness of 2 mm, color protection time by 0.2% citric acid solution for 20 min, water boiled at 100 ℃ for 1 min, freezing at -18 ℃ for 12 h. At room temperature of 20 ℃ for natural thawing, puffing purple potato was prepared at the puffing conditions at puffing temperature 80~90 ℃, the vacuum drying temperature of 60~70 ℃. At this puffing condition, the dehydration purple potato was of good color, crispness and taste which had the moisture content of 4.04%, hardness of 327.28 g, △E of 33. 21, rehydration ratio of 3.85, apparent density of 0.76 g/mL, and anthocyanin content of 291.60 mg/100 g(dry content).Results showed that the combination pretreatment of color protection, blanching and freeze-thaw can significantly improve the quality of purple potato puffed products.

Abstract:In order to investigate the hardness variation of slim acetate fiber filter rod (hereinafter referred to as slim filter rod) and improve the quality of slim filter rod, the influencing factors of the dosage of glycerol triacetate, the temperature of glycerol triacetate, the natural curing time of slim filter rod, the filling amount of acetate tow, the permeability of plug wrap paper, the circumference of slim filter rod and the pressure drop on the hardness of slim filter rod were studied. The results showed that the effect of the dosage of glycerol triacetate on the hardness of the slim filter rod and the filter rod was the same under the condition of natural curing for 1 day. The hardness of the slim filter rod increased with the increase of the dosage of glycerol triacetate in the range of 5%～23% under the control of the conditions of natural curing for 2～5 days. Within 5 days of natural curing, the hardness of the slim filter rod increased rapidly, and slowed down within 5～30 days. There was no correlation between the temperature of glycerol triacetate and the mean hardness and the stability of the slim filter rod. The hardness of the slim filter rod increased with the filling amount of acetate tow. The hardness of the slim filter rod increased with the increase of the permeability of plug wrap paper. The circumference of the slim filter rod was negatively correlated with the hardness. The pressure drop of the slim filter rod was correlated with the hardness.

Abstract:Polysaccharide is one of the main bioactive compounds in these mushroom which had been generally studied to have the health-promoting properties of anti-oxidation, antitumor, anti-inflammatory, immunoregulation. With the heat wave of gut microbiome rising, how the edible mushroom polysaccharide affects human health through the gut microbiome has become the focus of attention. This review discussed the efficacy and structure of edible mushroom polysaccharides, the composition, distribution and function of human gut microbiome, and how the mushroom polysaccharides affect human health through regulating the gut microbiome. At the same time, preliminary suggestions for the follow-up study of edible mushroom polysaccharides were put forward in this review.

Abstract:In this study, the role of major virulence factors in the pathogenic process of Cronobacter, including enterotoxin, outer membrane protein, gene Inv, and key enzyme RpfF were reviewed. Furthermore, the pathogenic mechanism was summarized from the following aspects, i. e. the adhesion of bacterial hair, the absorption ability of iron by Cronobacter, the utilization of sialic acid, the effects of biofilm on the protection, and the adhesion of Cronobacter, the effect of efflux system on the viability of Cronobacter in host gastrointestinal tract and desiccation resistance.

Abstract:Quick freezing is an important technique for food preservation. The faster the freezing rate, the better the quality of frozen food after thawing. The greater the wind speed on the surface of the frozen product, the greater the heat exchange intensity and the faster the freezing rate. However, only increasing the fan speed will result in a decrease in fan efficiency and a decrease in flow field evenness, so the flow field needs to be optimized. The fan efficiency can be increased by setting the cone to the fan. The baffle can be arranged in the flow field to eliminate the eddy current in the flow field. Increasing the flow rate in the freezing zone can enhance the convective heat transfer of the food surface. To prevent the air exchange inside and outside the device can be used to reduce the frosting of the evaporator and reduce the energy consumption of the equipment. Combining multiple measures to decrease manufacturing and maintenance costs, reduce operating costs, and improve the quality of frozen food is the direction of future quick-freezing equipment optimization.

Abstract:Regenerated protein fiber is a new type of green environmentally friendly material with excellent performance and wide application. It can be divided into two categories: regenerated plant protein fiber and regenerated animal protein fiber. This paper introduces the development of regenerated protein fiber, as well as the preparation, properties and application of soy protein, milk protein, zein and other raw materials for processing, and prospects for its future development.

Abstract:As one kind of sustainable diets, pulses have their own advantages and developmental opportunities, combined with some problems. In this review, the necessity and development direction of sustainable dietary development were discussed, and the advantages and problems of pulses as one kind of sustainable diets, and the development direction of pulses foods were summarized.

Abstract:The purpose of this study was to investigate the effect of sugars on the structural and emulsifying property of kidney bean protein modified by Maillard reaction. The results showed that the emulsifying activity and stability of kidney bean protein could be improved by Maillard reaction with glucose, fructose and lactose, and fructose was the best one. The emulsifying ability increased from 37.52 m²/g to 98.69 m²/g, and the emulsifying stability also increased from 16.88 min to 28.68 min; After Maillard reaction, the spatial structure of protein changed, which showed that the surface hydrophobicity increased, the content of surface sulfhydryl group and total free sulfhydryl group decreased. Moreove, the ultraviolet absorption increased, and the fluorescence intensity decreased with the red shift. These changes were more conducive to the protein adsorbing to the oil-water interface, thus enhanced the emulsification.

Abstract:Taking the mung beans as raw materials, the Osborne classification method was used to extract albumin from mung bean. Based on the single factor test, using the L₉ (3⁴) orthogonal test, the effects were studied, from the extraction temperature, extraction time and ratio of material to liquid on the extraction rate of mung bean albumin. The subunit composition of mung bean albumin was analyzed by SDS-PAGE. The results showed that the optimal extraction process of mung bean albumin were: ratio of solid to liquid of 110 (g/mL), extraction temperature of 45 ℃, extraction time of 150 min. Under this condition, the extraction rate of mung bean albumin was (84.79±0.31)%. The purity of the albumin was 88.33%. There are 4 subunit bands in the extracted mung bean albumin. The molecular weights of the 4 subunit were 56.2, 46.8, 26.3, and 21.9 kD, respectively.

Abstract:Taking the black bean as the main raw material, the total polyphenol content and DPPH radical scavenging rate as the indexes, the single factor experiment and orthogonal experiment design were used to optimize the pre-fermentation conditions of black bean douchi made by bacillus subtilis natto. The results showed that the optimum fermentation conditions were as follows: fermentation time was 4 d, fermentation temperature was 39 ℃, inoculation amount of bacillus subtilis natto was 2.5 g/100 g·black bean. Under this condition the total polyphenol content of black bean douchi was 4.24 mg/g, and the DPPH radical scavenging rate was 79.86%, which indicated that black bean douchi fermented by bacillus subtilis natto could obtain high antioxidant activity.

Abstract:Chickpeas and milk were used as raw materials, and the chickpea fermented milk was prepared by mixed strains of SL and LSB. The single factor and orthogonal experiment were used, and the processing conditions of chickpea fermented milk were optimized with sensory score. At the same time, the physical and chemical properties, rheological properties and nutritional composition of the product were determined, the shelf life of the product was determined by microbial index and sensory evaluation. The results showed that optimal conditions of fermented milk of SL strains were the immersing chickpeas time of 5 h, the inoculum doses of 6%, the fermentation temperature of 43 ℃, and the fermentation time of 8 h. Based on LSB strains fermented milk, the optimal conditions were immersing time of 5 h, the inoculum doses of 7%, fermentation temperature of 44 ℃, fermentation time of 10 h. With the optimal conditions for the preparation of two kinds of fermented milk, the sensory score were 92 and 95 respectively, and there was no significant difference in physical and chemical indexes and rheological properties between the two products. According to the sensory evaluation, the fermented milk prepared by LSB strain has unique flavor, rich nutrition and light taste. The product shelf life was determined for 21 d under 4 ℃.

Abstract:Black soybean seed coat were extracted using three solvent systems: 70% acetone, ethanol and methanol. The extracts were tested for their total phenolic content, total flavonoid content and antioxidant activities. The results showed that the extracts with acetone as the extraction agent had the highest yield［(11.23±0.005) g/100 g］, and the extracts had the highest total phenol content of (845.32±21.35) mg/g and total flavonoids content of (63.72±2.35) mg/g. Meanwhile, IC₅₀ of acetone extract on DPPH free radical and ABTS free radical were (0.059±0.005) mg/mL and (0.057±0.004) mg/mL, respectively. The antioxidant activities were lower than ascorbic acid but higher than methanol extracts and ethanol extracts.

Abstract:Response surface method (RSM) was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity. The results showed that the optimal extraction process was 112 (g/mL), extracted at 46 ℃ for 1.6 h. The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g. The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%, and that of the nitrite ion clearance was 26.0%. Therefore, it inclined that the polyphenols from mung bean had good antioxidant activity.

Abstract:The buckwheat was dried by vibrating far infrared drying, drying in oven and drying in thin layer, and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods. Result: The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying. The drying time of thin layer was the longest and the drying rate was the lowest. In terms of quality analysis, vibrating far-infrared drying process had little effect on the appearance quality of buckwheat. The area shrinkage rate W of dried buckwheat was the smallest, and the protein content was the highest (17.02%), but the germination rate was slightly lower than that of thin layer drying process. The buckwheat samples dried in the oven had the lowest protein content and the lowest germination rate. The buckwheat area shrinkage was the highest after thin layer drying. In actual production, suitable drying method can be selected according to specific conditions.

Abstract:Ultrasonic assisted complex enzyme (1.0% alkaline protease and 0.2% high temperature resistant alpha-amylase) was used to extract dietary fiber from milk white colored kidney bean residue after enzymolysis.The effect of ultrasonic conditions on the extraction rate of water-insoluble dietary fiber (IDF) and water-soluble dietary fiber (SDF) was studied.The results showed that the extraction rate of IDF and SDF reached 60.11% and 5.63% respectively, when extracted with 250 W of ultrasonic at 60 ℃ 25 min. There were characteristic absorption peaks in the infrared spectra of DF. The water holding capacity of SDF was 1.828 g/g higher than that of IDF, and the oil holding capacity was 0.69 g/g higher than that of IDF.

Abstract:Lactic acid bacteria and yeast were used to prepare enzymes, and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation. Results: the optimal inoculation order was inoculated yeast first, and then lactic acid bacteria. The optimal compound fermentation condition was: inoculated with 0.20% yeast under the condition of bottling volume of 30 mL(250 mL) and pH 5.0, and shaking incubated at 30 ℃ for 24 h. Then 3.0% lactobacillus complex was inoculated (lactobacillus plantarum to lactobacillus acidophilus was 11) and cultured at 37 ℃ for 24 h with stationary fermented at low temperature of 4 ℃ for 24 h, to the enzyme yield incense. The results showed that the enzyme supernatant of kidney bean was yellow, chilly smell, and the number of viable bacteria increased significantly with the activity of superoxide dismutase (SOD) reaching 224.09 U/mL.

Abstract:The two kinds of sepatation process for the xylose mother liquor of xylose, arabia sugar and glucose was studied which used the sequential simulated moving bed (SSMB) chromatographic separation equipment. In the optimal separation conditions of the separation process for two components, the purity of xylose and arabia sugar reached 86.30% and 88.41%, and recovery rate reached 85.20% and 89.26%. During the separation process of the three components, the purity of xylose and arabia sugar reached 77.73% and 79.94%, and the recovery rate reached 82.00% and 87.00%, respectively. Xylose mother liquor recovery processing was very difficult, the problem can be effectively solved with the two kinds of separation process which had the advantages of continuous separation, operation automation and products homogenization.

Abstract:Using vinegar as the main raw material to produce xylanase by solid-state fermentation of Neurospora sitophila. Using the activities of xylanase as indicators, the medium and culture conditions were optimized by single factor experiment and orthogonal experiment. Results: The medium consisted of 5 g of vinegar and 0.4 g of bean dregs. The initial pH of the medium was 5.5, 106 spores/Bottle of inoculum concentration and the solid-liquid ratio was 13 (g/mL), and the culture medium was cultured at 28 ℃ for 3 d. The enzyme activity was 412.34 U/g under the optimized conditions, which was increased about 3.59 times than that before optimization (114.95 U/g).

Abstract:Taking bean dregs as the main raw material, compounding miscellaneous grains and homology of medicine and food to prepare soybean-based multigrain rice paste. The material addition amount, screw speed, and the temperature of the zone III barrel were used as response factors, and the gelatinization degree was the investigation index. On the basis of the single factor experiment, the optimal process conditions for the preparation of bean-based multigrain rice paste by the extrusion-expansion technique were obtained by Design-Expert 8.0.6 design test. The results showed that when the material addition amount was 12.5%, the screw rotation speed was 330 r/min, and the III zone barrel temperature was 160 ℃, the maximum expansion degree was 91.47%. The bean-based multigrain rice prepared under the optimal conditions had a high degree of gelatinization, with fine taste and rich flavor, meanwhile it was not easy to agglomerate.

Abstract:In order to enhance the antioxidant activity of the casein hydrolysate, the enzymatic hydrolysate was modified by glycosylation with glucose, xylose and fructose, respectively. The effects of modification conditions on the antioxidant activity of the product were investigated under the mass ratio of enzymatic hydrolysate to sugar 12. The results showed that the hydroxyl radical clearance rate reached the maximum at pH 7.0, which were 38.63% and 32.82%, respectively, and each was higher than the control. At pH 7.0, the reducing ability of the enzymatic hydrolysate was the strongest when modified by glycosylation with glucose or xylose. As the reaction temperature increased, the antioxidant activity of the glycosylation products of the enzymatic hydrolysate and three sugars were continuously enhanced. At the temperature of 120 and 130 ℃, the hydroxyl radical scavenging rate and reducing power of the glycosylation products of the three sugars were higher than the control. At 4h, the hydroxyl radical scavenging rate of the glycosylation products of the enzymatic hydrolysate and xylose, fructose and glucose reached the maximum, i.e. 66.57%, 83.33% and 42.00%, respectively, which were higher than the control; the maximum reducing power were 1.12, 1.14 and 1.05, respectively, which were higher than the control. Glycosylation can improve the antioxidant activity of the enzymatic hydrolysis products of casein, among which the glycosylation products of enzymatic hydrolysis products and xylose have the highest antioxidant activity. The optimal glycosylation reaction conditions are pH 7.5, temperature 130 ℃ and time 4 h.

Abstract:In order to improve the situation on low number of living bacterium and the weak strain effect on Bifidobacterium adolescentis in fermented products, the anaerobic B. adolescentis was oxygen-resistant domesticated, by using anaerobic and aerobic alternating domesticated method, and the partial pressure of oxygen in the culture medium of B. adolescentis was gradually increased in the process of acclimation. The physiological characteristics before and after the domestication of B. adolescentis was determinated and the effects on its proliferation of the soybean oligosaccharides, xylooligosaccharide and oligomeric maltose were compared. The results showed that the sensitive degree to oxygen in B. adolescentis after domestication decreased, growth ability under aerobic conditions reached standard and capacity of producing acid improved. Bacterial morphology was not changed before and after the domestication. Compared to anaerobic B. adolescentis, the ratio of acetic acid to lactic acid produced by B. adolescentis metabolism was more suitable in fermentation process. Among the three oligosaccharides, xylooligosaccharide had obvious effect on the proliferation of B. adolescentis and could be used as a good bifidus factor. The oxygen-resistant B. adolescentis has excellent physiological characteristics, which can be used as a potential kinds of probiotics for further studying its function and applied in fermented food.

Abstract:The genetic diversity of 69 common bean germplasm resources was analyzed by SSR-PCR reaction system, and cluster analysis was carried out by UPGMA method. Seventeen pairs of SSR markers were detected and 55 allelic mutation loci were obtained, ranging from 2 to 5, with an average of 3.24 markers per pair. Seventeen pairs of primers had 17 polymorphic loci with 100% polymorphism. According to the cluster analysis results, the genetic similarity coefficient (GS) of the material ranged from 0.392 to 0.963, with an average of 0.659. 69 kinds of the beans seeds were divided into four groups at the genetic similarity coefficient of 0.67. This study inclined that the genetic diversity of kidney bean germplasm was rich.