2011, 29(5):1-5. DOI: 10.3969/j.issn.2095-6002.2011.05.001
Abstract:The biomanufacturing industry is the important guarantee to support sustainable development of social economy. Biomanufacturing technology is applied widely in chemical industry, food industry, pharmacy industry, paper industry, textile industry, mining industry, energy industry and environmental protection. Biomanufacturing is of great strategic significance to accelerate economic restructuring, transform growth mode, propel economical development, clean development, and safety development, and establish green and sustainable industrial economy system. The current status and existed problems of biomanufacturing industry were presented. The development strategies, directions, and goals of biomanufacturing industry during the next National Twelfth Five-Year Plan period were proposed.
QIN Wei-dong , MA Li-hua , CHEN Xue-hong , WEI Li-li
2011, 29(5):12-15. DOI: 10.3969/j.issn.2095-6002.2011.05.005
Abstract:The tendering effects of spent laying duck breast muscle by papain and Flavourzyme were researched, changes of myofibril fragmentation index (MFI) and shear force value at proteolysis by two proteiases were compared, and dependence between MFI and shear force value were analyzed. The results indicated that proteolytic degree of spent laying duck breast muscle by papain was more stronger than Flavourzyme, the papain concentrations required to reach same tenderizing effect (i.e. to reach same MFI or shear force value) was about the half of Flavourzyme. There were significant dependence between MFI and shear force value after the duck tenderization. For papain and Flavourzyme, the dependence were -0.965 and -0.950, respectively.
REN Jiao-yan , HU Xiao , CUI Chun , ZHAO Mou-ming , HE Peng-chen
2011, 29(5):16-20. DOI: 10.3969/j.issn.2095-6002.2011.05.006
Abstract:Transglutaminase (TGase) was used to modify peanut protein isolate (PPI) and the effect of different incubation time (30min, 90min and 240min) on the functional properties of PPI was studied. The results showed that TGase cross-linking induced the change of PPI subunits and the formation of high-molecular-weight polymers. when the incubation time of TGase cross-linking was increased, the decrease in solubility of PPI was observed. It was found that limited TGase cross-linking (37 ℃, 90 min) could obviously improve the emulsion stability of PPI but overtreatment could result in the decrease of emulsion activity and stability. The increase of Td and the decrease of ΔH showed by DSC analysis further proved that TGase cross-linking could increase the thermal stability of PPI.
LI Xiang , MA Jian-zhong , SHI Yun-dong , ZHANG Qing , ZHOU Xin-ming
2011, 29(5):21-24. DOI: 10.3969/j.issn.2095-6002.2011.05.007
Abstract:The aim was to study the effect of bagging methods (paper bag and plastic bag) on the growth rhythm, fruit quality and safety of pomegranate from Lintong Shaanxi. The results showed that, bagging cultivation technique could improve color and luster of pomegranate greatly and reduce fruit cracking rate. Reducing sugar in bagging fruits was less than the controls(no bagging), but the contents of titratable acid were higher than the controls. The contents of heavy metals (Pb, As and Hg) and pesticide residue (cypermethrin) in bagging fruits were obviously lower than the controls (no bagging). Bagging cultivation technique was an important measure for producing high quality pomegranate and increasing productivity of pomegranate.
LI Jin-sui , WANG Ping , LI Ao-bo
2011, 29(5):25-29. DOI: 10.3969/j.issn.2095-6002.2011.05.008
Abstract:Linoleic acid as a kind of novel functional oil, has received more and more attention. Sample pretreatment methods for linoleic acid in chlorella powder by GC analysis were studied in this paper. The optimal pretreatment conditions were established by single factor experiments and an orthogonal experiment. The best pretreatment method was acid-catalyzed methylation. The optimum parameters were listed as follows: 2mL of N-hexane and isopropyl alcohol l(1∶1), Reaction time 1hour, 3mL of 2% H2SO4 - methanol solution for methylation, 1mL of ether for methyl linoleate extraction. Under these conditions, the content of linoleic acid was 3.00mg/g.
XIE Jian-hua , PANG Jie , LI Zhi-ming , XIE Bing-qing , YU Qi-fei , CHEN Yi-xian
2011, 29(5):30-35. DOI: 10.3969/j.issn.2095-6002.2011.05.009
Abstract:The microwave-assisted extraction technology was used to increase the extraction ratio of polysaccharides from the root of Agaricus bisporus stipe. The influence of factors on the extraction of the polysaccharides was studied by single factor test and orthogonal experiment design methods, including microwave power, lid-liquid ratio, radiation time and extraction times. Results showed that the optimum conditions were obtained as follows: the microwave power 60%, the ratio of material to solvent 1∶12, the time for microwave extraction 6 minute and extraction times 4. Under the technological conditions, the content of polysaccharides was 1.64%.
YI Ke-chuan , ZENG Qi-liang , LI Hui
2011, 29(5):36-40. DOI: 10.3969/j.issn.2095-6002.2011.05.010
Abstract:The microwave and ultrasonic techniques were used to extract Gypenosides from Gynostemma pentaphyllum (Thunb.) makino. The optimum extraction conditions were investigated by the single facter and orthogonal design. The optimal conditions for the microwave extraction were the ratio of material to solvent of 1∶25 (g/mL), extracting time of 11 min , microwave power of 400W. Under the optimal conditions, the rate of Gypenosides was 7.59%. The optimal conditions for the ultrasonic extraction were as follows: the ratio of material to solvent of 1∶25 (g/mL), extracting temperature of 70℃, extracting time of 20 min, ultrasonic power of 400W. Under the optimal conditions, the rate of Gypenosides was up to 8.01%.
GUO Xiang-yu , REN Qing , ZHANG Xiao
2011, 29(5):41-45. DOI: 10.3969/j.issn.2095-6002.2011.05.011
Abstract:The optimum extraction conditions of drying roasting naked oat starch were obtained by single-factor experiment and orthogonal experiment as follows, material-water ratio 1∶18, pH value 9.5, extraction temperature 50℃ and extraction time 60min. Under these conditions, the extraction rate could amount to 57.54%. At the same time, physical and chemical properties of dry roasting naked oat starch were determined. The results showed that amylose content, blue value and gelatinization temperature of the starch decreased.
2011, 29(5):46-52. DOI: 10.3969/j.issn.2095-6002.2011.05.012
Abstract:The physical and chemical properties of black kernel wheat starch granule, including shape, transparency, swelling power, amylose content, freeze-thaw stability, and viscosity properties were studied in this paper to provide theoretic basis for further development and utilization of black kernel wheat starch. The results indicated that black kernel wheat starch granule was big, assuming elliptic and spherical type, the range of granule size was 5~25μm, total starch content was the same as xiao yan 6, while amylase and damaged starch content were higher than xiao yan 6. The black kernel wheat starch showed good swelling power, while poor transparency and freeze-thaw stability. The beginning gelatinization temperature was high, the maximum viscosity was 0340~0483Pa·s, and the hot paste stability and cold paste stability of black kernel wheat starch were poorer than that of check varieties starch. The hot paste stability and cold paste stability could be improved when adding NaCl and sucrose. The beginning gelatinization temperature increased with the increase of NaCl concentration, but the maximum viscosity, breakdown and setback decreased with the increase of NaCl concentration. The beginning gelatinization temperature and maximum viscosity increased with the increase of sucrose concentration, but breakdown and setback decreased with the increase of sucrose concentration. In addition, with the pH increases, the beginning gelatinization temperature gradually reduced, the maximum viscosity, breakdown and setback sharp rised.
GUAN Jian , XUE Shu-jing , CHEN Xue-ling , HE Jian-jun , MEI Xin , ZHOU Ming
2011, 29(5):53-55. DOI: 10.3969/j.issn.2095-6002.2011.05.013
Abstract:The cold storage of lotus root bud and the change of respiratory intensity, PPO and chroma of lotus root bud during the storage were studied in this paper. The results showed that the respiratory intensity of the lotus root bud dropped first, then elevated, and then dropped again.The PPO strengthened gradually, and reduced afterward. The chromaticity deepened during the storage.
CHEN Xue-ling , HE Jian-jun , GUAN Jian , MEI Xin , CHENG Wei , XIONG Guang-quan , YE Li-xiu , CHEN Yu-xia
2011, 29(5):56-60. DOI: 10.3969/j.issn.2095-6002.2011.05.014
Abstract:Water Chestnut were stored and processed by Freeze-drying. Eutectic point and consolute point were measured by resistivity method. The main factors affecting the properties of freeze-drying product and production capacity of the equipment were studied using L12(35) orthogonal experiments. Water content of product, product form, rehydration character were evaluated. The optimal technics for freeze-drying Water Chestnut were following: deep freeze temperature -36℃, deep freeze time 20h, pressure of drying room while vacuum sublimation drying (120±10)Pa, pressure of drying room while vaccum resolution drying (40±10)Pa, shelf temperature while vacuum resolution drying 50℃, drying time 14h.
XIA Tian-yu , TANG Xiao-hua , LI Ke , LIU Na
2011, 29(5):61-64. DOI: 10.3969/j.issn.2095-6002.2011.05.015
Abstract:Counting accuracy of packing related to the quantity of boxing, which is a index of the quality of final products, and a key factor that affects the image of an enterprise. At present this problem is tried to be solved by adjustment of equipments and artificial detection in the process, but it cannot yet ensure the counting precision in final boxing. In this paper, the intelligent video inspection system was used to detcet and analyze the packing process of the packing machine, and it was found the factor influencing packing accuracy was the mechanical systems, which could not ensure that the space between two small packages of salt in the final transmission was big enough, and thus resulted in defects of fold and nearly packet, delayed counting system, and quality defect of multiple packing. The result laid foundation for further solving the defect of multiple packing.
FEI Ya-jun , HAN Li-ying , BAI Xue , KANG Xiao-hong
2011, 29(5):65-68. DOI: 10.3969/j.issn.2095-6002.2011.05.016
Abstract:Percentage Statistics is widely used as an approach in consumer preference test for its simplicity and convenience, but the rationality of this method is rarely studied. Two consumer sensory testing of different kinds of dairy products were taken as an example for representing the application of percentage statistics. After comparing the results obtained from percentage statistics and one-way analysis of variance (one-way ANOVA) respectively, it was concluded that percentage statistics was not a standard statistic method as it could cause large errors. Percentage statistics could be used to get qualitative results rapidly when one-way ANOVA method was not suitable as the samples did not meet the normal distribution, or they were heterogeneity of variance.
2011, 29(5):69-73. DOI: 10.3969/j.issn.2095-6002.2011.05.017
Abstract:The development and application of food safety traceability aspects in domestic and abroad were introduced in this paper. The system components and working principles of radio frequency identification (RFID) technology were presented. The RFID and 2D bar code were compared from the technical performance. The typical application of RFID technology in tracking and traceability of food safety information, quality control, production process optimization and other aspects was analyzed. The key technologies and major problems of food safety and traceability were proposed according to the actual applications situation of RFID.
2011, 29(5):74-78. DOI: 10.3969/j.issn.2095-6002.2011.05.018
Abstract:Food safety is an important issue relating with people’s life and health and social stability. In recent years, more and more attention has been paid to Chinese food safety. With the food safety administration mode identified by the "Food Safety Law" in China, there are still some problems in the administration process, including some areas without administration, inadequate administration technology, system and funds, and contradictions in the administrative system. In future, Chinese government should strengthen administration in the weak links, establish the food safety administration technology, standard, staff and funds guarantee system, perfect the administration coordination and cooperation mechanism. The food safety administration mode should be gradually adjusted to the mode of "single sector management, the species-oriented supervision with process monitoring as its supplement" in China.