压热法制备荞麦抗性淀粉工艺优化

研究了压热法制备荞麦抗性淀粉的工艺参数。比较了不同淀粉乳浓度、热处理温度、热处理时间、淀粉乳pH值对荞麦抗性淀粉得率的影响。采用三因素二次回归旋转正交组合设计,优化荞麦抗性淀粉制备参数,建立了各因子与荞麦抗性淀粉得率关系的数学回归模型,确定了最佳的制备条件:淀粉乳浓度为59.41%,压热处理温度为123.33℃,压热时间60.79min,荞麦抗性淀粉的产率理论最高值可达16.6053%。     

荞麦抗性淀粉制备及其对小麦粉流变学特性的影响

以荞麦粉为材料,采用酸解和水热处理方法系统研究了荞麦抗性淀粉的制备工艺条件及添加荞麦抗性淀粉对小麦粉流变学特性的影响.研究结果表明,荞麦抗性淀粉的制备工艺条件为料水比1∶10、稀盐酸用量3%、酸解时间2.0 h、沸水浴时间3.5 h、4℃冷藏时间42 h.荞麦抗性淀粉具有糊化温度较低,糊度稠度低,热糊稳定性和冷糊稳定性较好等特点.添加荞麦抗性淀粉,面粉的黏度参数、粉质参数和拉伸参数均有明显的降低趋势,更适合应用于饼干、糕点等弱筋类面食品.     

压热法制备白扁豆抗性淀粉的研究

研究压热法制备白扁豆抗性淀粉的工艺参数.以白扁豆淀粉为原料,采用压热法制备RS3型抗性淀粉,并通过单因素试验和正交试验,以抗性淀粉的产率作为评价指标确定抗性淀粉制备的最佳工艺参数.实验结果表明抗性淀粉制备的最佳工艺参数为淀粉糊浓度15%,pH为8,温度为125℃,时间为1.5 h,老化处理时间为36h,在此工艺条件下制...     

压热法制备燕麦抗性淀粉的工芝研究

通过单因素和正交实验,确定压热法制备燕麦抗性淀粉的最佳工艺参数为:淀粉乳浓度20%、pH6.0,经沸水预糊化后在121℃压热处理50min,冷却至室温,在4℃条件下保存24h,80℃烘干24h.按该工艺制备燕麦抗性淀粉,其得率可以达到17.26%.     

酶解-压热法制备淮山药抗性淀粉

以淮山药淀粉为原料,通过正交试验研究酶解-压热法制备抗性淀粉的最佳工艺参教.在压热法的最佳工艺基础上,通过使用普鲁蓝酶处理淀粉,使产率大大提高,该法所得的产率最高可达16.47%左右.确定压热处理最佳工艺条件为淀粉乳浓度25%,pH值8.0,121℃压热处理40 min,冷藏老化时间为36 h.确定制备抗性淀粉的最佳酶作用参数为加酶量4 U/g干淀粉,作用温度55℃,作用时间8 h.     

荞麦抗性糊精制备工艺的条件优化及其结构表征

为研究酸热法制备荞麦抗性糊精的最优工艺及酸热法对荞麦抗性糊精结构的影响,以荞麦淀粉为原料,采用酸热法制备,在单因素实验的基础上进行正交优化,并对其结构表征。结果表明：荞麦抗性糊精制备最佳工艺为盐酸质量分数0.2%,酸热温度180℃,酸热时间100 min,该条件下制备的荞麦抗性糊精得率为56.8%,DE值为19.9%;制备的抗性糊精的结晶结构被完全破环,不具有淀粉的晶型,微观形态呈无规则小碎片状,没有新的官能团产生,荞麦抗性糊精平均分子质量为3 895 u。综上,酸热法可以有效的提高荞麦抗性糊精的得率,并对淀粉结构具有较强的破坏作用,使其纤维化更彻底,抗消化性更强。     

纤维素酶-压热法制备马铃薯抗性淀粉工艺参数优化

为了提高抗性淀粉的得率,并获得抗性淀粉制备方法的最佳工艺参数,该试验以马铃薯淀粉为原料,抗性淀粉得率为评价指标,采用纤维素酶-压热法制备马铃薯抗性淀粉。研究淀粉乳浓度、酶添加量、酶解时间、压热温度、压热时间5个因素对马铃薯抗性淀粉得率的影响,在单因素试验的基础上,通过正交试验优化得出马铃薯抗性淀粉的最佳制备工艺条件,即淀粉乳含量25%、淀粉乳pH 5.0、酶用量30 U/mL、酶解时间50 min、压热温度125 ℃、压热时间30 min、老化温度4 ℃、老化时间18 h,在此条件下抗性淀粉的得率为30.33%。     

泽泻抗性淀粉制备工艺的参数优化研究

试验开展了抗性淀粉的制备研究。通过3因素2次通用旋转组合试验设计,考察了料液浓度、压热温度、压热时间对泽泻抗性淀粉得率的影响,得出了制备抗性淀粉工艺的回归模型。结果表明:料液浓度、压热温度和压热时间对泽泻抗性淀粉得率的影响均较显著;主因子效应为压热温度>料液浓度>压热时间。泽泻抗性淀粉最佳制备工艺参数为料液浓度30%,压热温度120℃,压热时间45min。     

富含抗性淀粉的营养金玉米制备工艺参数的优化

以玉米为实验材料,通过研究压热处理、老化处理以及干燥条件对产品抗性淀粉含量的影响,对富含抗性淀粉的营养金玉米制备工艺参数进行优化。结果表明,质量分数40% 的玉米糊,125℃压热处理60min,4℃老化6h,60℃干燥16h,金玉米产品中抗性淀粉的质量分数可达到10.5%。     

蕨根抗性淀粉的制备工艺研究

压热法制备蕨根抗性淀粉的过程中,淀粉乳质量分数、压热温度、pH、压热时间和老化时间对蕨根抗性淀粉质量分数有不同程度的影响.通过三因素二次正交旋转组合设计,得出淀粉乳质量分数、pH、压热时间对蕨根抗性淀粉质量分数的影响大小次序为:淀粉乳质量分数>pH>压热时间.压热法制备蕨根抗性淀粉的最佳工艺条件为:淀粉乳质量分数28.7%,pH7.8,121℃压热处理38 min,4℃老化24 h,得到的蕨根抗性淀粉质量分数为10.94%.     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press     

INFOPRINT 2014 was Successfully Held in Dongguan

Sponsored by Printing and Printing Equipment Industries Association of China （PEIAC） and organized by Print China magazine, the Seventeenth Beijing International Printing Information Conference （INFOPRINT 2014） was successfully held on 11th Dec. 2014 at Dongguan Exhibition International Hotel.