流态化技术在食品工业中的应用

介绍了脉动流化床、吸附流化床、离心流化床和热泵流化床在食品加工中的应用。通过与传统流化床进行比较分析。上述流化床能降低能源消耗、提高产品质量、减少营养成分的损失,使产品保持原来的风味。     

固定化纤维素酶及其在食品中的应用研究

固定化纤维素酶因其良好的稳定性和可重复使用性在许多领域得到广泛的应用,因此也成为广大科学工作者的研究热点之一。文章介绍了固定化纤维素酶的定义、研究现状、常用载体及其在食品工业中的应用,并指出了固定化纤维素酶发展方向,旨在为今后的深入研究提供理论指导。     

Applications of Insect-Derived Protein Ingredients in Food and Feed Industry

The need for novel and diverse sources of protein to feed the growing world population is urgent and stark. At the same time, peoples’ eating habits and values are also changing, with more consumers considering alternatives to traditional sources of protein. Novel protein sources not only need to provide essential amino acids and nutrition, but also cater to taste, convenience, cost economics, and personal needs. They also need to be ethically produced, with a smaller environmental footprint, and when feasible, closer to consumer. Insect protein has been researched intensively in recent years with promises to best fulfill these needs. As the insect protein field and industry are expanding and getting more mature at this stage, this review summarizes their properties and applications within the context of the food and feed industry. The important functional properties that make insect proteins useful are also discussed.     

Preparation of Water-in-Oil-in-Water Multiple Emulsions with Potential Use in Food Industry

Water-in-oil-in-water (w/o/w) emulsions were prepared using commonly available raw materials and a two-step emulsification process. Several combinations of milk proteins and hydrocolloids were tested as internal water phases. Emulsions prepared with milk or colostrum exhibited the highest encapsulation efficiencies. In particular, w/o/w emulsions with internal water phases composed of colostrum, without addition of hydrocolloids, were the most stable. However, the addition of xanthan gum proved to be synergistic in stabilizing w/o/w whey emulsions.     

Nickel-Functionalized Chitosan for the Oriented Immobilization of Histidine-Tagged Enzymes: A Promising Support for Food Bioprocess Applications

Catalysis Letters - Recombinant protein biosynthesis and oriented immobilization of enzymes can expand the possibilities of applying biocatalysts to industrial processes. Using β-galactosidase...     

不同载体材料在脲酶固定化中的应用

脲酶可广泛应用于农肥科学、医学和环保监控等领域,但游离脲酶在溶液中很不稳定,易失活,不能长期贮存和重复使用,脲酶的固定化可以克服上述缺点.目前,已有很多载体材料用于脲酶的固定化,如多糖、聚合物、无机吸附剂等.对不同载体材料在脲酶固定化中的特点和应用进行了综述,并对脲酶固定化载体材料的发展前景做出展望.     

Fabrication of Biogenic Silica Nanostructures from Sorghum bicolor Leaves for Food Industry Applications

Silicon - Due to the large production of sorghum, the generation of associated agricultural residues, which contain high contents of silica, is inevitable. Also, these agricultural residues are not...     

蒸发器在食品行业中的应用

本文简要地介绍了蒸发器在味精生产中的应用，介绍了蒸发器应用在不同物料时的选型和设计应注意的问题。     

陶瓷膜在食品工业中的应用

陶瓷膜是无机膜中的一种,也是一种新型材料的膜。主要介绍了陶瓷膜在食品工业中的应用、发展以及前景,主要包括陶瓷膜在酱油、果汁、酒类、味精以及食醋等的生产中的应用,并对其进行评价与比较,并对今后陶瓷膜的发展方向提出了建议。     

臭氧在食品添加剂生产关键控制点上的应用

简述臭氧灭菌相对于传统灭菌方法的优点以及在食品添加剂生产中的应用,就臭氧在食品添加剂生产中的应用加以讨论,并且结合HACCP管理体系的要求对臭氧灭菌的效果做出评价,以及加速臭氧在食品添加剂生产中的应用。     

表面活性剂在食品工业中的应用

就表面活性剂在食品工业中的应用，介绍了国内外食品乳化剂的品种及其作用，并介绍了在面食和其他食品中所使用的食品乳化剂的品种、作用及用量。     

酶催化剂的固定化研究及其在催化反应中的应用

酶催化剂具有高效性,多样性,底物专一性,区域选择性、化学选择性、对映选择性以及反应条件温和的特点。而酶的固定化后除了保持原有的特点外,易与反应物和产物分离,可回收重复使用,降低生产成本。本文对酶催化剂的固定化方法以及在有机催化反应中的应用作了部分简述。并对固定化方法进行了比较和评价。     

乳酸链球菌素在食品工业中的应用

综述了乳酸链球菌素的结构、性质以及其在食品工业中的应用,说明其作为一种天然的生物性食品防腐剂,具有广阔的应用前景。     

气升式反应器在发酵工业中的应用研究进展

气升式反应器是一种用于气液两相或气液固三相过程的接触式反应装置,简要综述了气升式反应器在发酵工业中的应用研究进展,按照集成强化的思路开发的气升式膜生物反应器被重点介绍。     

Potential Applications of Enzymes in Waste Treatment

The implementation of increasingly stringent standards for the discharge of wastes into the environment has necessitated the need for the development of alternative waste treatment processes. A review of research directed toward developing enzymatic treatment systems for solid, liquid and hazardous wastes is presented. A large number of enzymes from a variety of different plants and microorganisms have been reported to play an important role in an array of waste treatment applications. Enzymes can act on specific recalcitrant pollutants to remove them by precipitation or transformation to other products. They also can change the characteristics of a given waste to render it more amenable to treatment or aid in converting waste material to value-added products. Before the full potential of enzymes may be realized, it is recommended that a number of issues be addressed in future research endeavors including the identification and characterization of reaction by-products, the disposal of reaction products and reduction of the cost of enzymatic treatment. © 1997 SCI.     

Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications

Nanoemulsion systems receive a significant amount of interest nowadays due to their promising potential in biomedicine and food technology. Using a two-step process, we produced a series of nanoemulsion systems with different concentrations of hemp seed oil (HSO) stabilized with Aesculus hippocastanum L. extract (AHE). Water and commercially-available low-concentrated hyaluronic acid (HA) were used as the liquid phase. Stability tests, including an emulsifying index (EI), and droplet size distribution tests performed by dynamic light scattering (DLS) proved the beneficial impact of AHE on the emulsion’s stability. After 7 days of storage, the EI for the water-based system was found to be around 100%, unlike the HA systems. The highest stability was achieved by an emulsion containing 5% HSO and 2 g/L AHE in water, as well as the HA solution. In order to obtain the detailed characteristics of the emulsions, UV-Vis and FTIR spectra were recorded, and the viscosity of the samples was determined. Finally, a visible microscopic analysis was used for the homogeneity evaluation of the samples, and was compared with the DLS results of the water system emulsion, which showed a desirable stability. The presented results demonstrate the possible use of oil emulsions based on a plant extract rich in saponins, such as AHE. Furthermore, it was found that the anti-inflammatory properties of AHE provide opportunities for the development of new emulsion formulations with health benefits.     

Potential of Different Enzyme Immobilization Strategies to Improve Enzyme Performance

Enzyme biocatalysis plays a very relevant role in the development of many chemical industries, e.g., energy, food or fine chemistry. To achieve this goal, enzyme immobilization is a usual pre‐requisite as a solution to get reusable biocatalysts and thus decrease the price of this relatively expensive compound. However, a proper immobilization technique may permit far more than to get a reusable enzyme; it may be used to improve enzyme performance by improving some enzyme limitations: enzyme purity, stability (including the possibility of enzyme reactivation), activity, specificity, selectivity, or inhibitions. Among the diverse immobilization techniques, the use of pre‐existing supports to immobilize enzymes (via covalent or physical coupling) and the immobilization without supports [enzyme crosslinked aggregates (CLEAs) or crystals (CLECs)] are the most used or promising ones. This paper intends to give the advantages and disadvantages of the different existing immobilization strategies to solve the different aforementioned enzyme limitations. Moreover, the use of nanoparticles as immobilization supports is achieving an increasing importance, as the nanoparticles versatility increases and becomes more accessible to the researchers. We will also discuss here some of the advantages and drawbacks of these non porous supports compared to conventional porous supports. Although there are no universal optimal solutions for all cases, we will try to give some advice to select the optimal strategy for each particular enzyme and process, considering the enzyme properties, nature of the process and of the substrate. In some occasions the selection will be compulsory, for example due to the nature of the substrate. In other cases the optimal biocatalyst may depend on the company requirements (e.g., volumetric activity, enzyme stability, etc).