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2024(2):1-9, DOI: 10.12301/spxb202300610
Abstract:
As an important part of the plant-based food industry, the development level of plant-based milk products played a pivotal role in promoting the plant-based food industry. This study analyzed the global market size and of plant-based milk products and the market situation of plant-based milk products in China. In 2023, the global market size of plant-based milk products had reached $29.6 billion and grew rapidly by 11.4%, while there were many types of liquid beverages in China's plant-based dairy products, including soy milk, coconut milk, walnut milk, almond milk, etc., which were all showing a trend of stable growth. However, the market for powder-based products was relatively stable, reaching 300000 t. In the future, the development of plant-based milk products should to be further defined to fully reflect the characteristics and attribute requirements of the products. At the same time, efforts should be made to develop new technologies and products that meet new consumption scenarios and channels, to address key issues such as taste, price, and clean labeling that consumers were concerned about plant-based milk, to accelerate the maturity and implementation of plant-based yogurt, and cold drinks, etc., and to empower the value and market competitiveness of plant-based milk by developing products that meet different consumption scenarios, special nutrition, and health needs. Thus, a diversified new model for the development of the plant-based milk industry could be established.
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ZHAI Zhengyuan, BAI Xiaoyue, JING Yizhi, ZHAO Liang, REN Fazheng, HAO Yanling
2024(2):10-18, DOI: 10.12301/spxb202400018
Abstract:
The definition of prebiotics has been updated to “a substrate that is selectively utilized by host microorganisms conferring a health benefit”. According to the latest definition, prebiotics have expanded beyond carbohydrates to include substances such as conjugated linoleic acid, plant polyphenols and etc.. The utilization of prebiotics were no longer limited to the gastrointestinal tract, and their applications were not confined to food. This research focused on the various health-promoting effects of prebiotics, including alleviating constipation, promoting bone health, easing obesity, inhibiting pathogenic bacteria, reducing inflammation, and modulating the immune system. The mechanisms by which prebiotics promoted host health were elaborated in depth. These mechanisms were primarily included two aspects. First, prebiotics were directly or indirectly utilized by beneficial microbes of the host, thereby playing a role in modulating the microbial community. Second, the metabolites produced by the microbial metabolism of prebiotics were beneficial to the host's health. In addition, certain oligosaccharides and polysaccharides as prebiotics also had excellent processing characteristics, which positively affected the texture and flavor of food products. Therefore, prebiotics were widely used in food products such as solid beverages, candies, dairy products, and bakery products. However, there were still some issues that urgently needed to be addressed in the efficacy evaluation and application of prebiotics. Among different populations, the intestinal microbiota varied in different physiological states. Thus, differences in gut microbiota inevitably led to differences in the utilization of the same prebiotics. Differences in the structure of prebiotics, such as monosaccharide structure, degree of polymerization, branching, and functional groups, could also affect their utilization by intestinal microorganisms. In summary, targeted application of prebiotics for different population groups based on physiological status and optimization or modification of prebiotics to specific structures would be the key to the precision application of prebiotics.
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2024(2):19-31, DOI: 10.12301/spxb202300813
Abstract:
The postbiotic concept had unified the original confusing concept of inactivated probiotics and attracted wider attention. Currently, postbiotics were mainly prepared by traditional probiotics, but as the research on next-generation probiotics intensifies, the strains that fit the postbiotic concept are constantly being updated. First of all, improving intestinal health was the most important health effect of postbiotics, including relieving intestinal inflammation, modulating intestinal microbiome, and relieving constipation. Secondly, this paper explained that postbiotics could also act on other tissues to improve metabolic abnormalities, maintain oral health and play other functions. The revelation of bioactive components was the key to elucidating the diverse functions of postbiotics. Traditionally, it was believed that the bioactive components were mainly bacterial structural components, such as extracellular polysaccharides and peptidoglycan, and etc.. However, recent studies had confirmed that short-chain fatty acids, intracellular proteins, amino acid metabolites, and etc., also played an important role, and that postbiotics were also considered to be a collection of multiple efficacy components. This also meant that it could activate multiple cell surface receptors at the same time, triggering synergistic effects or cross-reactions, thus exerting a more direct and wider range of bioactive effects. Finally, from the perspective of industrialization, postbiotic had unique advantages such as higher safety, more convenient storage and transportation, more direct action, and etc., and had a very good application prospect in functional dietary supplements, food quality improvers, preservatives, and etc.. There were some problems and difficulties in the process of industrialization, such as the insufficient evidence for efficacy of postbiotic, the lack of supporting safety assessment methods, qualitative and quantitative testing methods, and the lack of legal and regulatory support.
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MA Dexue, YAN Xiaojia, LIU Fuguo, LIU Xuebo
2024(2):32-45, DOI: 10.12301/spxb202300255
Abstract:
To overcome the limitations of two bioactive components, curcumin and epigallocatechin gallate (EGCG), in terms of stability and metabolic kinetics, and to further exploit their synergistic antioxidant and anti-inflammatory effects, liposomes co-delivering curcumin and EGCG were constructed by thin-film sonication. The effects of phospholipid to cholesterol ratio, phospholipid to Tween 80 ratio, hydration time and sonication time on the liposomes were analysed using particle size, PDI and potential as evaluation indexes, and the liposomes were modified with lactoferrin and hyaluronic acid by electrostatic adsorption. A BV2 microglia inflammation model was constructed using lipopolysaccharide (LPS) to explore the interventional effects of liposomes modified with lactoferrin and hyaluronic acid for co-delivering of curcumin and EGCG on neuroinflammation. The results showed that liposomes co-delivering curcumin and EGCG in a uniform spherical shape with an average particle size of (131.53±0.258)nm were successfully prepared at phospholipid to cholesterol ratio of 10∶1, phospholipid to Tween 80 ratio of 10∶3, hydration time of 40min, and ultrasound time of 15min. The liposomes were modified at a volume of 0.3mL of lactoferrin and 0.5mL of hyaluronic acid. The experimental results showed that the liposomes modified with lactoferrin and hyaluronic acid for co-delivery of curcumin and EGCG significantly improved the stability and antioxidant properties of curcumin and EGCG, inhibited LPS-induced alterations in cellular morphology, restored mitochondrial dysfunction, reduced intracellular reactive oxygen species production, and ameliorated the inflammatory effects of LPS-induced BV2 microglia. The results aimed to provide new ideas for further development of functional foods with neuroprotective effects.
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YANG Jianqiu, BI Huimin, FAN Fangyu
2024(2):46-57, DOI: 10.12301/spxb202300418
Abstract:
Food grade W1/O/W2 Pickering double emulsions was prepared by using cassava nanostarch and cassava acetylated starch as the particle emulsifier, which were loaded with curcumin and anthocyanin on the inner water phase and oil phase, respectively. The effects of different mass fraction of cassava acetylated starch on the micro-morphology, particle size, Zeta potential, encapsulation efficiency and storage stability of the double emulsions were investigated, and its controlled release properties during in vitro digestion was analyzed. The results showed that at 6% of cassava acetylated starch, the comprehensive properties of double emulsions were better than that of other samples. The droplet distribution of emulsions was relatively uniform, and exhibited a “three-phase two membrane” structure. Particle size was 3.65μm, Zeta potential was -14.50mV, the encapsulation efficiency of curcumin and anthocyanin reached 95.23% and 93.00%, respectively, and there was no layering phenomenon after 20d storage at 4℃, 25℃, or 40℃. After simulated digestion, the retention efficiency of curcumin and anthocyanin were 41.59% and 76.29%, respectively. Compared with free curcumin and anthocyanin, their bioaccessibility increased by about 4 times and 3 times, which indicated that cassava starch-based double emulsions effectively protected active substance against simulated digestive system, and improved its bioaccessibility. The research results aimed to provide theoretical reference for the construction of functional starch-based emulsion delivery system in food industry and the creation of novel food grade Pickering double emulsions.
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LIU Meijun, QIAO Leilei, YANG Min
2024(2):58-74, DOI: 10.12301/spxb202300605
Abstract:
Curcumin (Cur) is a natural bioactive molecule with antioxidant, anti-inflammatory, hypolipidemic, and other biological activities, but the poor stability and low oral bioavailability of which limit its application in food and pharmaceutical industries. Emulsion gel has both emulsion and gel structures, as well as good stabilities, which is widely used in functional food and pharmaceutical industry as a carrier of natural bioactive molecules. In this paper, a O/W emulsion gel with an oil phase fraction of 80% was prepared by the one-step homogenization method using casein (CN) and sodium alginate (SA) as the matrix to loading Cur to improve its stability and bioavailability. The effect of CN to SA volume ratio on the formation and structure of emulsion gel was studied, and the storage, freeze-thaw, dilution, thermal and centrifugation stability of emulsion gels loading Cur were analyzed. The simulated gastrointestinal release characteristics of Cur loaded by emulsion gel were explored. The results showed that emulsion gels could be formed with CN (mass fraction of 4%) alone as matrix. After combined with SA (mass fraction of 2%), the emulsion gel could be formed at the CN to SA volume ratio of 9∶1 to 7∶3. The average particle size of oil droplets in emulsion gels loading Cur was reduced from (86.00±6.31)μm without SA to (47.00±0.97)μm. The average particle size of oil droplets in CN emulsion gel was (107.00±7.54)μm and the oil phase separated after 15d storage, while the addition of SA significantly improved the storage stability of the emulsion gels which remained stable after 750d storage. However, the freeze-thaw stability of CN-SA emulsion gels was poor. With the aqueous dilution at pH 1.5,4.5 and 7.5, the emulsion gels with CN to SA volume ratio from 9∶1 to 7∶3 kept stable. Moreover, the emulsion gels had good centrifugation stability, which water holding capacity increased with the increasing of SA addition. The emulsion gels based on CN-SA had high thermal stability, which microstructure remained stable after heat treatment at 65 or 85℃ for 1h. Compared with free Cur, the gastrointestinal release rate and bioaccessibility of Cur loaded in emulsion gels based on CN-SA were significantly increased, and the emulsion gel with a CN to SA ratio of 7∶3 had the highest gastrointestinal release rate and bioaccessibility of Cur. The results could provide theoretical basis for loading and delivery of Cur, as well as the technical reference for system construction of high stable emulsion gels.
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LIU Dan, LIANG Shanquan, YAN Qiaojuan, YANG Shaoqing, LI Shusen, JIANG Zhengqiang
2024(2):75-83, DOI: 10.12301/spxb202300614
Abstract:
As one key component of human milk oligosaccharides, lacto-N-neotetraose (LNnT) plays an important role in the growth and development of infants. In order to explore the efficient method for biosynthetic of LNnT and to investigate the influence of module optimization on LNnT synthesis of Escherichia coli, E. coli BL21(DE3)ΔlacZ was used as the initial strain. And the synthetic pathway of LNnT was divided into the following three modules based on the key metabolites in synthetic pathway, module A for the exogenous enzymatic pathway, module B for the synthetic pathway of UDP-galactose, and module C for the synthetic pathway of UDP-N-acetylglucosamine. After preliminarily optimizing the expressions of modules A, B, and C via the plasmids with different copy number, the E. coli BL21(DE3)ΔlacZ harboring the recombinant plasmids pRSF-lgtA-A.act and pET-galE produced the highest LNnT titer of 0.87g/L. Modules A and B were enhanced owing to knocking setA and ugd via CRISPR/Cas9 technique, and the titer of LNnT produced by the recombinant strain E20 was up to 1.16g/L. After optimizing the fermentation conditions of strain E20, the titer of LNnT in shake-flask cultivation was up to 1.28g/L and further was up to 15.53g/L by fed-batch fermentation in a 5L bioreactor. The highest productivity of LNnT was up to 0.43g/(L·h) during fermentation. The enhancement of LNnT synthesis in E. coli with module optimization was expected to provide theoretical basis for efficient biosynthesis of human milk oligosaccharides and to drive innovation in food industry of infant formula.
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LIU Tianyi, ZHANG Wenjing, LIAO Qiang, MAO Yonghe, LIU Jun
2024(2):84-92, DOI: 10.12301/spxb202300226
Abstract:
A strain of Lactobacillus was successfully isolated from fermented goat milk and identified as Lactiplantibacillus plantarum 1-9, which could efficiently utilize stachyose as the carbon source. In order to investigate the mechanism for stachyose metabolization by Lactiplantibacillus plantarum 1-9, the growth curve was established with stachyose as the only carbon source. The production of short chain fatty acids was monitored by high performance liquid chromatography, while thin-layer chromatography were used to monitor the metabolic procedures of stachyose by Lactiplantibacillus plantarum 1-9. Besides, on the basis of monitoring the gene expression of key stachyose metabolizing enzyme, the changes of related enzyme activity in fermentation broth were analyzed. The results showed that Lactiplantibacillus plantarum 1-9 metabolized stachyose and produced acetic acid and valeric acid as the major short chain fatty acids, which reached the highest concentration of 28.64mg/mL and 2.74mg/mL, respectively. The accumulation of short-chain fatty acids resulted in a significant decrease of pH to 4.00. Based on the results of metabolic procedure of stachyose and changes of gene expression and enzyme activity, gene 5-359 in the genome of Lactiplantibacillus plantarum 1-9 might encode α-galactosidase. This segment could hydrolyze the α-galactoside bond at the end of stachyose and produce galactose and small amount of lactose and sucrose, thus facilitating the utilization of stachyose by Lactiplantibacillus plantarum 1-9. This study aimed to provide theoretical reference for the reasonable design of symbiotics based on Lactiplantibacillus plantarum and stachyose, and the development of related products.
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NI Bingqian, XIA Hanshuo, MIN Weihong, ZHU Hua, WANG Kun, LI Weiwei, LI Xiuting, ZHANG Chengnan
2024(2):93-108, 130, DOI: 10.12301/spxb202300115
Abstract:
Phenethyl acetate has flavour characteristic of rose, honey and apple, etc., and is an important flavour substance of sauce-aroma Baijiu. The screening and fermentation application of high-yielding phenethyl acetate yeast is important for improving the flavour and quality of sauce-aroma Baijiu. In this study, a strain of Pichia kudriavzevii X-8 with relatively high yield of phenethyl acetate was screened from the fermented grains samples of the brewing process of sauce-aroma Baijiu and applied to simulated fermentation experiments. The results showed that 66 and 72 volatile compounds were present in group A (without strain P. kudriavzevii X-8) and group B (with strain P. kudriavzevii X-8), respectively. The types and contents of esters, alcohols, acids and other flavor substances in group B were higher than those in group A. After 30d of fermentation, the content of phenethyl acetate in group B (0.214μg/g) was approximately twice that of group A (0.121μg/g). The dominant genera in group B were Weissella and Pichia, and there were also differences in the abundance of Lactobacillus and Pediococcus, Saccharomycopsis and Saccharomyces in the two groups. The addition of Pichia kudriavzevii X-8 had little effect on the physicochemical properties of the fermented grains, but enhanced the correlation of water content, acidity and flavour substances with fungal microorganisms, and increased the content of phenylethyl acetate and other important flavour substances. The results of the study were aimed to provide theoretical references for the quality improvement of sauce-aroma Baijiu and the practical application of functional strains in sauce-aroma Baijiu.
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YU Mengyi, LIU Shilin, HUANG Zhiyuan, DONG Wenming, FAN Jiangping, WANG Xuefeng
2024(2):109-119, DOI: 10.12301/spxb202201049
Abstract:
Ultrafiltration and strong anion exchange chromatography were used to isolate and purify the protease hydrolysates of Prinsepia utilis Royle. The free radical scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH) was used as the evaluation index to screen the peptide components with better antioxidant activity. The peptide sequence was identified by LC-MS/MS, and its physicochemical properties were analyzed by bioinformatics methods, and the secondary structure characteristics and docking sites with Keap1 protein were further analyzed by infrared spectroscopy and molecular docking technology. The results showed that the F-1 fractions had better antioxidant activity among the four component, and its DPPH free radical scavenging rate reached 27.67%. The peptide components with higher activity and molecular weight less than 1 kDa were selected, and the IC50 values of DPPH free radical scavenging of the three peptides (TALDVPPPR, TLSDAGVGGL, and DLINGGKDA) were 0.43,0.83, and 0.51mg/mL, respectively, the antioxidant activity of TALDVPPPR was relatively high. Secondary structure analysis showed that the three antioxidant peptides were composed of α-helix, β-fold and β-turn, and the content of α-helix in TALDVPPPR was relatively low, making it easier to bind to free radicals. Molecular docking results showed that TALDVPPPR, TLSDAGVGGL and DLINGGKDA bound to Keap1 protein by hydrogen bond and hydrophobic interaction, and released Nrf2 into the nucleus to activate the expression of a series of proteins with antioxidant and cell protective effects, that is, activate the Keap1-Nrf2/ARE pathway to play an antioxidant role. Therefore, TALDVPPPR, TLSDAGVGGL and DLINGGKDA could be used as new antioxidants. The purpose of this study was to provide theoretical reference for the development and utilization of functional peptides from Prinsepia utilis Royle.
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WANG Tao, JI Shanshan, TANG Xinlei, LI Qian, WANG Hengpeng, MENG Xiangren, JIANG Songsong
2024(2):120-130, DOI: 10.12301/spxb202200980
Abstract:
Obesity is a complex metabolic disease, which has a certain relationship with intestinal microflora. To evaluate the effect of high protein diet from soybean protein and pork protein on obese mice and its intestinal microflora structure, a C57BL/6J obesity mice model was firstly induced by high fat diet. Then obese mice were randomly divided into 4 groups according to body weight, high fat diet (HF) group, normal recovery (NR) group, high soy protein diet (HSP) group and high pork protein diet (HPP) group, and dietary intervention was taken by obese mice for 12 weeks. Besides, the blank control (NC) group was set. The intervention effects of high protein diet from soybean protein and pork protein on obese mice were analyzed through inflammatory factors and adipose micro-structure measurement. Cecal contents were collected to analyze the differences of intestinal microflora between each group by 16S rRNA high-throughput sequencing technology. Compared with NR group, the body weight, lipopolysaccharides level and TNF-α mass concentration in serum of mice in HSP and HPP groups were decreased in different degree. Meanwhile, liver HE staining and oil red O staining showed that liver fat deposition was significantly reduced in HSP and HPP groups (P<0.05). High fat diet and high protein diet significantly reduced the species richness and evolutionary diversity of intestinal microflora including evolutionary relationships, but there was no significant difference in species diversity and evenness (P>0.05). The high protein diet improved the obesity of mice and changed the intestinal microflora structure of obese mice. The results aimed to provide a new understanding for the intervention and improvement of obesity by regulating intestinal microflora through dietary.
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SUI Yumeng, WANG Jiawang, MA Zihan, WANG Huiping, KONG Baohua, LIU Xin, REN Haowei, CHEN Qian
2024(2):131-141, DOI: 10.12301/spxb202300129
Abstract:
Sauerkraut is a unique traditional fermented food in Northeast China and it produces biogenic amines, a potential hazard compound, due to its complex microbial metabolic process during fermentation. Therefore, the relationship between bacterial diversity and biogenic amines in naturally fermented sauerkraut collected from different regions in Northeast China was investigated. There were significant differences in content of total acid, nitrite, salt, reducing sugar, free amino acid, and biogenic amine, total number of colonies and total number of lactic acid bacteria in sauerkraut samples from 6 regions. The total number of colonies, total number of lactic acid bacteria and biogenic amine content ranged from 5.11~5.81 lg CFU/g, 4.09~5.12 lg CFU/g, 59.22~131.34mg/kg, respectively. The composition of bacterial community structure in natural fermented Northeast sauerkraut was analyzed by high-throughput sequencing analysis technology. The results showed that the dominant bacteria in sauerkraut mainly included Lactobacillus and Pseudarcobacter. Spearman correlation analysis showed that, among the top ten bacterial genera of relative abundance, there was a significant positive correlation between Insolitispirillum and the content of cadaverine(P<0.05) and a significant negative correlation between Insolitispirillum and the content of histamine(P<0.01). Arcobacter was significantly negatively correlated with the content of spermine(P<0.05). Comamonas was significantly positive correlated with the content of spermine(P<0.05). Pediococcus was significantly positive correlated with the content of tyramine(P<0.01). Insolitispirillum and Pseudarcobacter were significantly negatively correlated with the content of tyramine(P<0.05). Prevotella was significantly negatively correlated with the content of spermine(P<0.01). Therefore, in subsequent research, strains that are negatively correlated with biogenic amines could be isolated and purified as functional fermentation agents to inhibit the production and accumulation of biogenic amines in fermented vegetables. This study aimed to provide a theoretical basis for understanding the formation rule and mechanism of biogenic amines production, effectively controlling biogenic amines, and improving the quality and safety of naturally fermented sauerkraut.
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WANG Jia'nan, LIU Yang, LI Kaixuan, XIE Jianchun
2024(2):142-155, DOI: 10.12301/spxb202201052
Abstract:
The chicken wings coated with flour were fried with palm oil. The changes of fatty acid and amino acid composition before and after frying and the key aroma compounds in the muscles of fried chicken wings were analyzed. The results showed that the total content of fatty acids and amino acids in the muscles of the chicken wings were increased after frying. In particular, the ratio of essential amino acids to total amino acids and the ratio of essential amino acids to non-essential amino acids reached 43.23% and 76.16%, suggesting an increase in the nutritional indicators. Volatile flavor compounds in the fried chicken wings were extracted by solvent-assisted flavor evaporation (SAFE) using dichloromethane as the solvent, and then analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) in frequency detection. 80 volatile compounds were identified by GC-MS, while 51 odor-active compounds were identified by GC-O. There were 36 strong odor compounds (NIF≥55%) detected by GC-O analysis, including 2,5-dimethyl-pyrazine, hexanal, 3-methylthiopropanal, 3-ethyl-2,5-dimethyl-pyrazine, 2-methylbutanal, (E)-2-nonenal, γ-butyrolactone, etc.. Odor active values (OAVs) for these compounds were calculated and suggested that 2-methyl-3-furanthiol, bis(2-methyl-3-furanyl)disulfide, (E,E)-2,4-decadienal, 2-ethyl-3,5-dimethyl-pyrazine, 1-octan-3-one, (E)-2-decenal, (E,E)-2,4-nonadienal, 2-methylbutanal, (E)-2-nonenal, 3-ethyl-2,5-dimethyl-pyrazine, 3-methylthiopropanal, furfural, hexanal, octanal, dimethyl disulfide, nonanal, decanal, phenylacetaldehyde, 2-pentylfuran, 2-butanone, 2,5-dimethyl-pyrazine, (E)-2-heptenal, 2,3,5-trimethyl-pyrazine, 2-methyl-pyrazine and acetoin were the key aroma compounds (OAV≥1) in the fried chicken wings. The research results could provide theoretical references for chicken cooking technology and development of chicken meat flavorings.
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LIU Yuanjian, HUANG Shuai, LIU Yongguo, LIANG Sen, SUN Baoguo, TIAN Hongyu
2024(2):156-161, 184, DOI: 10.12301/spxb202201007
Abstract:
Sulfur-containing flavor compounds have the characteristics of low threshold and strong specificity, and have important contributions to the characteristic aroma of many foods. The α-methylthiomethyl cinnamaldehyde with FEMA No. 3717 is a sulfur-containing flavor compound with typical broccoli and green broad bean aroma. Due to the limitation of preparation methods, the flavor had not yet achieved large-scale productions and literature reported that its yield was only about 8%. Using cinnamaldehyde as the raw material, dimethyl sulfoxide and oxalyl chloride as methylthiomethylation reagents, a new method of flavor α-methylthiomethyl cinnamaldehyde was developed. GC-MS was used to monitor the residual amount of cinnamaldehyde in the reaction, and the impact of reaction conditions such as the reaction ratios, solvent type, reaction temperature on product yield was examined. The results showed that, with xylene as solvent, dimethyl sulfoxide and oxalyl chloride reacted first to produce an intermediate of electrophilic methyl methylenethionium salt, and then triethylamine, 1,4-diazabicyclo [2.2.2] octane (DABCO) and cinnamaldehyde were added to the reaction system. Under reflux conditions, the nucleophilic enol anion produced by the conjugation of DABCO and cinnamaldehyde reacted with methylenethionium salt ion. α-Methylthiomethyl cinnamaldehyde was obtained after elimination of addition product, and the yield could reach 52% under the optimized conditions. The stereoconfiguration of product α-methylthiomethyl cinnamaldehyde was detected by the NOE difference spectrum method of 1H NMR. The double bond in the molecule has been confirmed to be of the E configuration. The research is anticipated to provide valuable references for large scale production of flavor α-methylthiomethyl cinnamaldehyde.
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MI Hongbo, ZHANG Ting, LU Yue, CHEN Jingxin, LI Xuepeng, LI Jianrong
2024(2):162-176, DOI: 10.12301/spxb202300218
Abstract:
To investigate the effect of oxygen content on the quality of pearl gentian grouper during waterless keeping alive, the changes of physiological indicators and muscle quality of pearl gentian grouper before waterless keeping alive, during keeping alive (0,3, 6,9, 12h) and after revival for 12h under different oxygen volume fraction (60%, 80%, 99%) in package were analyzed, and the quality prediction model was established. The results showed that when the oxygen volume fraction was 99%, the plasma glucose and cortisol mass concentrations of pearl gentian grouper were significantly increased with the prolongation of keeping alive time (P<0.05), and the maximum values were (0.86±0.01) mg/mL and (3034.21±14.84) ng/L, respectively. In addition, muscle springiness decreased from 0.79±0.07 to 0.50±0.01, and cohesiveness declined from 0.61±0.01 to 0.51±0.00. When the oxygen volume fraction was 60%, the activities of alanine aminotransferase, aspartate aminotransferase and the mass concentration of creatinine in plasma were increased steadily during the keeping alive period. The mass ratio of glycogen in muscle decreased from (1.47±0.02) mg/g to (0.71±0.02) mg/g, resulting in the accumulation of a large amount of lactic acid. In contrast, grouper under 80% oxygen volume fraction could more actively adapt to low temperature and anhydrous environment because of a relatively low stress level. Finally, the quality prediction model was established with plasma glucose, muscle glycogen, springiness and cohesiveness as key quality indexes for the health quality of grouper, and fitting degree of which was good. This study could provide reference for the excavation of health quality indicators during the actual transportation process of grouper.
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LIU Yongjun, LIU Hongbin, LEI Chunjuan, HOU Dongjun, TIAN Yaping
2024(2):177-184, DOI: 10.12301/spxb202201022
Abstract:
When undertaking glucocorticoid risk monitoring missions, the solid phase extraction method was used in the sample pretreatment of two currently valid national standards (Announcement 1031-2—2008 of the Ministry of Agriculture Determination of glucocorticoids residues in animal products by LC-MS/MS method and GB/T 21981—2008 Determination of hormone multiresidues in foodstuffs of animal origin:LC-MS/MS method), led to drawbacks in the testing process, such as intricacies for column purification and time consuming of nitrogen blowing concentration, high testing cost and unfriendly ecological environment and so on. Therefore , on the basis of a large number of experimental studies and practical application tests, the sample pretreatment solid phase extraction through column and nitrogen blowing in the detection of dexamethasone and betamethasone residues in animal tissues was simplified. The method for simultaneous determination of dexamethasone and betamethasone residues in animal tissues(beef liver, beef , pork liver and pork) was developed by ultra-performance liquid chromatography tandem mass spectrometry. Samples were extracted with acetonitrile in the condition of salt fractionation and degreased by hexane. Identification and quantification of dexamethasone and betamethasone were carried out by electrospray ionization in negative mode using multiple-reaction monitoring, and the limits of detection was 0.5μg/kg, limits of quantitation was 1.0μg/kg. There was a good linear relationship between the peak intensity and the mass concentrations within the range of 0.1-50.0μg/L, and the correlation coefficients were good (R2>0.99). The average recoveries of this method for spiked samples in the levels of 1.0μg/kg, 2.0μg/kg and 5.0μg/kg were in the range of 83.3%-98.2%. The research could provide reference for the large-scale detection of residues of this type of drugs in animal tissues in laboratory.
Volume ,2024 Issue 2
Expert Forum
Special Studies
Foundational Research
Applied Technology
Safety Supervision
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Rheology and gel properties of psyllium husk powder-unrinsed surimi imitation staple dough
YANG Jing, LI Jiangrong, LI Xuepeng, YI Shumin, MENG Yuqiong, MA Rui, MI Geng
Abstract:
Researching and developing dough with high dietary fiber, high protein, and low glycemic index, along with corresponding staple foods, is of significant importance in meeting dietary requirements and maintaining good health. This study utilized psyllium husk powder and unrinsed surimi to replace starch and protein in traditional doughs, resulting in a novel imitation dough. The static rheological test showed that the thixotropy of all samples increased with the additional level of psyllium husk powder, and the fluidity, stiffness, and resilience of all samples gradually weakened. Interaction analysis confirmed weak bonds, such as hydrogen bonds, between surimi and polysaccharide molecules in psyllium husk powder. The addition of 6% (w/w) psyllium husk powder resulted in the weakest interaction between protein and polysaccharide. During the heating process of the dough, all samples formed a good gel, and the presence of protein significantly increased the dissolution temperature of psyllium husk powder. Further gel analysis revealed that the addition of 6% (w/w) psyllium husk powder resulted in the best gel strength, reaching 4305.74 g/mm, and the tensile property was also the best. Microstructure analysis showed that the sample had a regular structure and fine pores, indicating the formation of a protein/polysaccharide interpenetrating gel network. Overall, psyllium husk powder and unrinsed mackerel surimi can be used to prepare high-quality dough, with the best quality achieved at a psyllium husk powder addition of 6% (w/w), making it highly applicable.
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Interaction of β-conglycinin and glycinin with cyanidin-3-O-glucoside: spectroscopic characteristics and molecular docking study
Liujinjie, Mamengyao, xieyanli
Abstract:
Cyanidin-3-O-glucoside (C3G) exists in different forms in various pH environments, leading to differences in its antioxidant capacity．Black bean protein，a common dietary protein, has the potential to serve as a carrier for unstable bioactive compounds．Understanding the interaction mechanism between black bean protein and C3G is beneficial for their application in food systems．Interactions between β-conglycinin（7S）and glycinin（11S）soybean proteins with C3G and their effects on the oxidative stability and antioxidant capacity of C3G at pH 2.0，5.0，and 7.0 were investigated using various spectroscopic analyses and molecular docking experiments．The results showed that binding of C3G with 7S and 11S at pH 2.0 and 5.0 not only reduced the hydrophobic environment around Tyr residues but also increased their polarity，while α-helical content increased and β-sheet content decreased in both 7S and 11S．Under pH 7.0 condition，the presence of C3G led to an increase in both α-helical and β-sheet content in 7S and 11S except for β-turns．Furthermore，the binding of C3G with 7S and 11S was an exothermic process，and at different pH conditions，hydrogen bonding and van der Waals forces were the main driving forces for the interaction between C3G and 7S/11S，resulting in static fluorescence quenching of 7S and 11S. Both 7S and 11S exhibited the highest affinity for C3G at pH 7.0. Molecular docking revealed that GLU229，ARG356，and PRO101 residues on 7S，and ARG161，VAL162，ILE171，and THR176 residues on 11S played key roles in the binding with C3G．Moreover，the binding of 7S and 11S with C3G significantly enhanced the oxidative stability and antioxidant capacity of C3G at different pH conditions．
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Screening Antimicrobial Peptides from Metagenomes Based on Deep Learning and Molecular Simulation
TIAN Yuan, HAN Aiping, XU Chunming
Abstract:
Antimicrobial peptides are a type of peptide capable of exerting antibacterial functions by interacting with bacterial cell membranes or intracellular biomolecules, thereby disrupting bacterial physiological processes and ultimately leading to bacterial death. Given the challenges posed to food safety and quality, the development of novel food antimicrobials to enhance food safety has become a key direction in current food science research. A novel deep learning model was constructed to screen for antimicrobial peptides from soil metagenomic data, with the screened peptides being validated using techniques such as molecular docking and molecular dynamics simulations. The model demonstrated an outstanding performance with a precision of 98.7%, an accuracy of 96.5%, a recall rate of 91.9%, an F1-score of 95.2%, and a specificity of 99.2%, showcasing excellent efficiency, interpretability, and practical application value alongside robust generalization capabilities. Post-training, the model successfully identified several peptides with significant antimicrobial potential, with a subset chosen for further investigation. The findings revealed that the screened peptide Gly-Thr-Ala-Trp-Arg-Trp-His-Tyr-Arg-Ala-Arg-Ser could effectively attach to the bacterial transcription regulator protein MrkH, exhibiting inhibitory effects on Klebsiella pneumoniae, Escherichia coli, and Staphylococcus aureus. This study aims to provide a theoretical basis for the application of new antimicrobials in the food industry by integrating deep learning with molecular simulation technologies.
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Study on Preparation and Properties of Amylose-Geraniol Inclusion Complex
Abstract:
In order to investigate the effect of amylose content on the inclusion of amylose-geraniol, using waxy maize starch as raw material, amylose-geraniol inclusion complex was prepared by enzymatic hydrolysis with different pullulanase debranching conditions to acquire wall materials with varying amylose contents. The inclusion rate was used as the evaluation index to evaluate protection of the inclusion complex on geraniol, and the morphology, structure and stability of the inclusion complex were characterized by X-ray diffractometer, scanning electron microscope, infrared spectrometer, differential scanning calorimeter and thermogravimetric analyzer. The results showed that there was no linear relationship between the content of amylose and the embedding rate, and the highest embedding rate was 9.05%, acquired at an amylose concentration of 5.86%. X-ray diffraction results indicated that the position of the diffraction peaks changed after the formation of the inclusion and the inclusion changed the crystalline pattern of the wall material from A-type to A+V-type; the stability of the inclusion complex was improved. Scanning electron microscopy results showed that the surface of the wall material became more and more concave with the increase of the content of amylose, while the local surface of the inclusion compound was more intact. Fourier transform infrared spectroscopy results revealed that the characteristic peaks were blue shifted with the increase of the embedding rate, and the characteristic peaks of geraniol did not appear in the inclusion. The analysis of the thermal characteristics indicated that the enthalpy change and the rate of thermogravimetry second stage weight loss increased with the increase of embedding rate; the above result further conformed that inclusion complex formation improved the stability of geraniols.
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Effect of thermal sterilization on the physicochemical stability of flaxseed milk
yuxiao, yang fan, dengqianchun
Abstract:
Flaxseed, as a functional food raw material, was rich in α-linolenic acid, high-quality proteins, soluble polysaccharides, lignans and other active lipid concomitants, thereby possessing high nutritional value and potential for development and utilization. This paper aimed to explore the effect of different thermal sterilization conditions (65 ℃-30 min, 85 ℃-15 min and 95 ℃-15 s) on the physicochemical stability of flaxseed milk, focusing on the changes in interfacial properties of oil bodies. The results showed that the thermal sterilisation treatment resulted in a gradual increase in the mean particle size of flaxseed milk by 95.58% (p<0.05) and a gradual decrease in the absolute value of the zeta potential by 12.26% (p<0.05), which was accompanied by the weakening viscoelastic properties and an increase in the physical stability of the milk. thermal sterilisation, the ratio of protein at the oil bodies interface in flaxseed milk increased by 64.42% (p<0.05) and the ratio of total sugar mass increased by 97.95% (p<0.05). The cryo-scanning electron microscopy imaging further confirmed the adsorption of exogenous storage proteins and soluble polysaccharides at the interface of oil bodies. In addition, the thermal sterilisation treatment increased the total phenolic content of the oil bodies interface in flaxseed milk by 1.42 times (P<0.05), the flavonoid content by 4.94 times (P<0.05), as well as the free radical scavenging capacity of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) by 4.64 times (P<0.05), and FRAP ferric reducing antioxidant power by 54.05% (P<0.05). In conclusion, suitable thermal sterilization treatment (85 ℃-15 min) could enhance the physical and chemical stability of flaxseed milk based on the interfacial remodeling of oil bodies, which is hoped to provide a certain theoretical basis for further broadening the intake form and application scenarios of flaxseed.
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Liangli (Lucy) Yu, LU Weiying, LIU Jie, DU Lijuan
2016,34(6):1-6, DOI: 10.3969/j.issn.2095-6002.2016.06.001
Abstract:
Non-targeted detection technique has been extensively applied in the food safety and quality in recent years. In general, a non-targeted detection combines analytical approaches,fingerprinting techniques and chemometrics to detect toxicants or foreign components in foods without knowing their chemical structures. The key purpose of non-targeted detection technique is to detect whether the sample is abnormal, without prior knowledge of what caused the abnormality. This manuscript introduces and reviews the current progress and the prospect non-targeted food detection techniques, including chromatographic, mass spectrometric, spectroscopic, cell-based non-targeted detection techniques. Foods and ingredients including milk, Chinese wolfberries, Chinese angelica,oregano, honey, etc., were introduced. The non-targeted detection technique can help the healthy development of food industry and play an important role in protecting public welfare and human wellbeing.
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WEI Yi-min, WEI Shuai, GUO Bo-li, TIAN Yang
2013,31(2):1-6, DOI: 10.3969/j.issn.2095-6002.2013.02.001
Abstract:
Cadmium -Cd- , a kind of heavy metal pollutant, can enter the food chain though soil, dust, and crops. As a staple crop in China, rice can easily enrich Cd from soil, which can represent a health risk to consumers. Cd concentration in soil shows obvious heterogeneity in China. Cd concentration in rice is over the limit in some regions of China, due to the geological environment or soil pollution. At present, remedying polluted soil, screening low-accumulation material, and processing polluted rice have been developed to deal with Cd contamination. This paper summarized the present situation of cadmium contamination in rice and soil, analyzed the main factor of Cd enrichment in rice, reviewed the control technology of Cd contamination, and provided suggestions on Cd contamination research.
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LI Jianrong, LI Tingting, DING Ting
2016,34(1):1-8, DOI: 10.3969/j.issn.2095-6002.2016.01.001
Abstract:
Aquatic product freshness evaluation standards were reviewed in this paper, including the traditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf-life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.
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CHEN Feng, LI Hedong, WANG Yaqi, FU Haiyan, ZHENG Fuping
2017,35(3):1-15, DOI: 10.3969/j.issn.2095-6002.2017.03.001
Abstract:
Chemometrics is a novel and unique interdisciplinary technique that integrates mathematics, statistics, chemistry and computer science. Pattern recognition and multivariate calibration method, as the core aspects of the technique, have exhibited overwhelming advantages in massive data mining and processing, as well as resolution and analysis of analytic signals. In addition, it is able to solve complex problems which are difficult to be solved by conventional analytic methods, resulting in the method to be widely used in many research fields, including food analysis. This paper reviews the fundamental principles of chemometrics in regards of its advantages and disadvantages,applications, and recent progresses. Furthermore, the review has pointed out problems which need to be solved in current researches, and highlighted the prospective aspects of the technique.
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2016,34(2):1-11, DOI: 10.3969/j.issn.2095-6002.2016.02.001
Abstract:
The existence of granular crystals seriously impairs the quality of plastic fats, and consequently, it is important to investigate the formation mechanisms and inhibitions of granular crystals in order to optimize the processing parameters and improve the product properties. The migration and aggregation of high-melting triglycerides as well as β polymorphism evolution are the possible mechanisms for the formation of granular crystals when temperature fluctuates. The fats composition and processing parameters have influences on the granular crystals formation such as shearing rates, temperature, cooling rates. To prevent their generation, modifying lipids by blending and interesterification and the application of emulsifiers were adopted to reduce the content of the high-melting triglycerides and stabilize the β′ polymorphism. Emulsifiers are mainly associated with the triglycerides present in the fat through acyl-acyl interactions, thus the chemical structures' similarity between the acyl groups would likely promote the cocrystallization, while the dissimilarities in fats structure might delay the nucleation and possibly inhibit crystal growth. Emulsifiers have different effects on the crystallization of plastic fats which strongly depend on their concentration and the molecular structure. In addition, when the degree of undercooling is high enough, addictive effects of emulsifiers will be weakened.
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JIA Yingmin, LIU Yangliu, CHEN Zhou
2017,35(6):1-9, DOI: 10.3969/j.issn.2095-6002.2017.06.001
Abstract:
For problems of food safety caused by microbial contamination and environmental safety due to drug-resistant strains, the development of emerging natural food additives with broad-spectrum and high-efficiency has been vital study trends in a modern food safety. Antimicrobial peptides(AMPs) are paid much attention for its advantage of broad-spectrum, good stability, unique antimicrobial mechanism of action and lower residue. With the further research, AMPs are expected to play a vital role in the application of food safety. Considering it, AMPs-related researches abroad were concluded in recent years. A review of the exploring and classification situation of AMPs,the development of bio-resistance and mechanism for bacteria, fungi, parasites, virus and tumor cells was provided. Meanwhile, the potential application fields of AMPs in food safety and scientific problems urgent to solve were analyzed. The resolution strategy also is provided for researchers as a reference in the field.
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2013,31(4):1-5, DOI: 10.3969/j.issn.2095-6002.2013.04.001
Abstract:
The dairy industry is related to the people's livelihood and a lot of attentions have been paid to its current situation and future development tendency. This paper introduced the current situation of Chinese dairy industry and analyzed the main problems occurred during the developing process. Moreover, the development tendencies of the basic research, and quality control were also discussed.
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WANG Shuo, ZHAO Yijie, LU Yang
2015,33(4):1-5, DOI: 10.3969/j.issn.2095-6002.2015.04.001
Abstract:
In this paper,the principles and the application of the molecular imprinted polymer-based sensors, such as lectrochemical sensors,piezoelectric sensors, and optical sensors, were discussed. Meanwhile, the developing trend of the molecular imprinted polymer-based sensor was addressed.
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2014,32(5):1-5, DOI: 10.3969/j.issn.2095-6002.2014.05.001
Abstract:
The current situation, main existing problems and trends of post-harvest processing of leafy vegetables were clarified in this study, and the key technologies to be solved during leafy vegetables processing were also discussed. The solution methods of fresh-cut process, freeze-drying process, disinfection process, packaging technology and equipment automation were emphatically analyzed. All these would give a clear instruction for the processing of leafy vegetables.
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CHEN Jian, ZHOU Shenghu, WU Junjun, ZHOU Jingwen, DU Guocheng
2015,33(1):1-5, DOI: 10.3969/j.issn.2095-6002.2015.01.001
Abstract:
Flavonoids are plant secondary metabolites, which are valuable natural products widely used in human health and nutrition due to its biochemical properties such as antiviral, antiobesity, and anticancer. The efficient production of pure flavonoid compounds through plant extraction or chemical production continues to be a major challenge for drug development. Hence, the microbial production of flavonoids has emerged as an interesting and commercially attractive approach. The emergence of systems metabolic engineering offers new perspectives on strain and process optimization. In this review, the strategies of systems metabolic engineering used to overcome these challenges are summarized, which will offer insights into overcoming the limitations and challenges of large-scale microbial production of these important pharmaceutical compounds.
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2012,30(3):1-12, DOI: 10.3969/j.issn.2095-6002.2012.03.001
Abstract:
China is the world's largest fruits processing country. The fruits processing industries have become an industry with comparatively superiority and international competitive capability. The importance to develop the processing industry of fruit was elaborated in this article as well as the overseas trend and current situation. The major restriction of the development were analysed, and the countermeasures for the development of this industry in China were also pointed out.
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ZHU Yun-ping, YUAN Zuo-yun, LV Yue-gang
2011,29(1):15-17, DOI: 10.3969/j.issn.2095-6002.2011.01.004
Abstract:
The water and oil content in the instant noodle are two important factors for the quality of the noodle. In this paper, the effect of fried time and fried temperature on the quality of the instant noodle was investigated. The results showed that the longer fried time and higher fried temperature would lead the lower water and higher oil content in the noodle. In addition, the effect of fried time was correlative with that of fried temperature on the quality of the noodle.
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RAO Pingfan, LIU Shutao, ZHOU Jianwu, GUO Jingke, KE Lijing
2015,33(3):1-4, DOI: 10.3969/j.issn.2095-6002.2015.03.001
Abstract:
Started from food processing, modern food science and food industry have provided the world enormous amount of food and always played a vital role in the development and evolution of human society. To date, food science has systematically studied the food storage, nutrition and sensory characteristics, while the interaction between food and body remains as a puzzle except a few pieces revealed by nutrition science and toxicology. Modern food industry has totally changed the way food is produced and consumed, and more importantly the way food interacts with human body. The ignorance of such changes in food science has made the debates in safety and health risks of industry food even more confusing. Three research topics are proposed for food-body interaction:elucidate the existing status of food compositions; interpret the body response to food; methods to utilise the complementary characteristics of different food compositions. From these new perspectives, some unique approaches and original discoveries of food science ought to be achieved, to provide answers to the major criticism upon food industry and transform food science to an intact science of food, an independent discipline of science.
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ZHAO Jie-wen, HUANG Xiao-wei, ZOU Xiao-bo, HUANG Lin, SHI Ji-yong.
2013,31(1):9-13, DOI: 10.3969/j.issn.2095-6002.2013.01.002
Abstract:
Olfaction visualization technology is a gas imaging technology and a new branch of artificial olfactory technology, which can solve common problems of traditional gas sensor. In order to detect the dominant spoilage bacteria (Clostridium, Brochothix thermosphacta and Pseudomonas) and evaluate freshness of pork, porphyrins and pH indicators were used as gas-sensing materials. The three spoilage bacteria were inoculated into three groups of pork samples and stored under three temperatures (16,4℃and 20℃). The images before and after the colorimetric sensor array interacted with pork's volatile flavors were collected, then image processing techniques was used to get digital signals which reflected the freshness of pork. The results showed that the olfaction visualization technology can be applied in rapid detection of dominant spoilage bacteria and evaluation freshness of pork.
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2011,29(1):54-58, DOI: 10.3969/j.issn.2095-6002.2011.01.012
Abstract:
The effects of culture conditions on the growth of Chlorella. sp were studied. The nutrient factors showed obvious effect on Chlorella.sp. The culture conditions based on BG-11 were optimized by orthogonal experiments: Na2CO 3 0.02g/L, the initial pH 6, the ratio of nitrogen to phosphorus 30, inoculum 5%, temperature 25℃, illumination 8800lx. Under the optimal culture conditions, the growth rate of Chlorella.sp was enhanced significantly.
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WANG Shao-yun, ZHAO Jun, WU Jin-hong, CHEN Lin
2011,29(4):50-57, DOI: 10.3969/j.issn.2095-6002.2011.04.013
Abstract:
Antifreeze proteins (AFPs) are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice. Antifreeze proteins aroused great interests of many researchers due to its special structure and functions. In this article, the recent advance in antifreeze protein was reviewed, and the types, properties, measurements, gene structures of antifreeze protein, and its applications in food industry were introduced. The application trials indicated that antifreeze protein could significantly improve the qualities of frozen foods, which suggested the potential food additives of antifreeze protein in future frozen food industry.
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2012,30(1):1-5, DOI: 10.3969/j.issn.2095-6002.2012.01.001
Abstract:
The research on aquatic products safety and the quality control technology was summarized and analyzed to reveal the present situation of aquatic products safety and quality control in China. Most of the research was focus on quality detection and control technology, others were about tracing system, early warning mechanism and risk assessment. At present, the enormous progress was made in technologies of quality detection and control. However, comparing with the advanced technology at abroad, the technology and management system in China still need to be improved. In the future, the aquatic food quality security technology should be promoted furtherly.
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Application of Low Field Nuclear Magnetic Resonance on the Rapid Determination of Frying Oil Quality
SHEN Yun-gang, XIAO Zhu-qing, CHEN Shun-sheng, ZHANG Ying-li, JIANG Wei, LAI Ke-qiang
2013,31(5):37-42, DOI: 10.3969/j.issn.2095-6002.2013.05.007
Abstract:
There has been growing concern about the frying oil quality due to its remarkable deterioration during the frying process. To investigate the performance of LF-NMR in the rapid determination of frying oil from various frying conditions, deep frying oil samples (n=107) including 96 soy bean oil samples and 11 shortening samples were collected from street vendors in 10 districts of Shanghai. Total polar compounds (TPC) and viscosity of the oil samples were determined. TPC values of 6 oil samples (56% of all the oil samples) were above the national standard for frying oil, indicating the quality problem of frying oil from the street vendors. The linear analysis showed a good linear relationship (R2=0892) between TPC and viscosity, while R2 was 0927 after the removal of shortening samples. After the analysis of the ratio of T21 areas (S21) in transverse relaxation (T2) spectra, the good correlations between S21 and TPC and viscosity were obtained and R2 was 0860 and 0840. After removing the shortening samples, R2 slightly increased to 0865 and 0854. The results demonstrate that LF-NMR has the potential to rapidly evaluate the quality of deep frying oil.
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2012,30(4):8-11, DOI: 10.3969/j.issn.2095-6002.2012.04.002
Abstract:
Mycotoxins, including aflatoxins (AFT), ochratoxin (OT), fumonisin (F), zearalenone (ZEN), deoxynivalenol (DON) and patulin (PAT) frequently contaminating agricultural products and feed were summarized. And then the influences of mycotoxin contaminants on human health and animal production were expatiated.
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LUO Zhi-wen, LIN Jian-long, YU Xiu-hong
2010,28(2):66-70, DOI: 10.3969/j.issn.2095-6002.2010.02.015
Abstract:
Aim at the problems about camera calibration for train wheel flange of dynamic testing system,the paper discusses the radial constraint-based camera calibration,chooses the camera calibration which contains distortion factors and developed the method of it by LabVIEW. This method makes use of the LabVIEW graphical development environment, embed core programs written in Matlab, has powerful data processing and nice interactive interface.
