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1.
Yajing Qi Yuying Yang Alkassoumi Hassane Hamadou Qiuyun Shen Bin Xu 《International Journal of Food Science & Technology》2022,57(4):2104-2112
Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g−1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g−1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour. 相似文献
2.
Bin Zhang Xuesong Jiang Fei Shen Xueming He Yong Fang Qiuhui Hu 《International Journal of Food Science & Technology》2021,56(6):2588-2595
This work intends to develop an online experimental system for screening of deoxynivalenol (DON) contamination in whole wheat meals by visible/near-infrared (Vis/NIR) spectroscopy and computer vision coupling technology. Spectral and image information of samples with various DON levels was collected at speed of 0.15 m s−1 on a conveyor belt. The two-type data were then integrated and subjected to chemometric analysis. Discriminant analysis showed that samples could be classified by setting 1000 μg kg−1 as the cut-off value. The best correct classified rate obtained in prediction was 93.55% based on fusion of spectral and image features, with reduced prediction uncertainty as compared to single feature. However, quantification of DON by quantitative analysis was not successful due to poor model performance. These results indicate that, although not accurate enough to provide conclusive result, this coupling technology could be adopted for rapid screening of DON contamination in cereals and feeds during processing. 相似文献
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Larissa Canilha Walter Carvalho Marco Giulietti Maria Das Graças Almeida Felipe João Batista Almeida E Silva 《Journal of chemical technology and biotechnology (Oxford, Oxfordshire : 1986)》2008,83(5):715-721
BACKGROUND: Xylitol bioproduction from lignocellulosic residues comprises hydrolysis of the hemicellulose, detoxification of the hydrolysate, bioconversion of the xylose, and recovery of xylitol from the fermented hydrolysate. There are relatively few reports on xylitol recovery from fermented media. In the present study, ion‐exchange resins were used to clarify a fermented wheat straw hemicellulosic hydrolysate, which was then vacuum‐concentrated and submitted to cooling in the presence of ethanol for xylitol crystallization. RESULTS: Sequential adsorption into two anion‐exchange resins (A‐860S and A‐500PS) promoted considerable reductions in the content of soluble by‐products (up to 97.5%) and in medium coloration (99.5%). Vacuum concentration led to a dark‐colored viscous solution that inhibited xylitol crystallization. This inhibition could be overcome by mixing the concentrated medium with a commercial xylitol solution. Such a strategy led to xylitol crystals with up to 95.9% purity. The crystallization yield (43.5%) was close to that observed when using commercial xylitol solution (51.4%). CONCLUSION: The experimental data demonstrate the feasibility of using ion‐exchange resins followed by cooling in the presence of ethanol as a strategy to promote the fast recovery and purification of xylitol from hemicellulose‐derived fermentation media. Copyright © 2008 Society of Chemical Industry 相似文献
5.
Miriam A Martinello Mauro Villegas Maria del C Pramparo 《Journal of the science of food and agriculture》2007,87(8):1559-1563
A process of physical refining wheat germ oil using the technique of molecular distillation (MD) is presented in this work. Wheat germ oil was obtained from the germ by solvent extraction using hexane and also by cold pressing. The oil extracted with hexane was degummed and bleached before deacidification in order to modify the parameters of phosphorus and color. The goal in carrying out the stage of physical refining by MD was to preserve the maximum amount of original antioxidative potential obtained from extraction of the crude oil. The effect of evaporation temperature of one‐stage MD on the efficiency of free fatty acid elimination was studied. The antioxidant portion was followed by means of analytic determination of tocopherols by high‐performance liquid chromatography. Tocopherol retention up to 98% was achieved in the oil extracted by pressing, and yields of up to 96% were achieved in the oil extracted with hexane. Copyright © 2007 Society of Chemical Industry 相似文献
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青藏铁路西格二线混凝土冻融试验研究 总被引:1,自引:0,他引:1
由于工期的要求,青藏铁路西格增建二线必须进行冬期施工。根据工程状况,分析了混凝土受冻的破坏机理,针对施工环境及对混凝土设计强度和要求,进行了大量冻融试验分析,对引气剂、水胶比、砂率、粉煤灰掺量等原材料与混凝土含气量的关系及其混凝土搅拌温度与静停时间等对混凝土性能的影响进行了分析与技术论证,确保了该线冬期混凝土施工顺利进行。 相似文献
8.
1988~1992年,作者采用He-Ne激光辐照黑麦花粉与杂交相结合的方法,对小麦属间杂交(普通小麦×黑麦)进行了研究。属间杂交所获种子的结实率极显著高于对照,为113.25~341.60%。籽粒千粒重和饱满度均超过对照,差异极显著。L_1代籽粒出苗率和植株成活率分别比对照提高58.18~83.06%,41.35~87.78%,差异均超过极显著水平。L_1代种子、植株和穗的大多数形态特征呈中间型或似父本,其余特点象母本。在L_1代植株中均获得了染色体自然加倍的双二倍体,即小黑麦种子。现已获得了L_1、L_2、L_3和L_4代的小黑麦后代材料。He-Ne激光诱变小麦属间杂交,使杂种染色体自然加倍,为小麦属间杂交育种工作提供了新的简便途径。 相似文献
9.
ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed-phase high-performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1-kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking. 相似文献
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