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11.
Monitoring of Changes in Composition of Soybean Oil During Deep-Fat Frying with Different Food Types 下载免费PDF全文
Qing Zhang Ahmed S. M. Saleh Qun Shen 《Journal of the American Oil Chemists' Society》2016,93(1):69-81
Changes in the composition of soybean oil during deep‐fat frying with wheat dough (WD) and chicken breast meat (CBM) were comparatively investigated using gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy (FTIR). The amounts of saturated fatty acids (FAs) and short‐chain FAs were increased. The amount of unsaturated FAs was decreased as the processing time increased. An increase in the amount of tetradecanoic acid and 9‐cis‐hexadecanoic acid was observed during the CBM frying only. The FTIR spectrum of frying oil was analyzed by extracting the entire information as the area ratios based on vibration absorptions of the specific functional groups. Changes in content of functional groups, namely cis C=C, trans C=C, C=O, C–O, O–H, and C–H, were studied by the FTIR‐based method. Based on the changes in the content of FAs and functional groups, soybean oil fried with CBM degraded more quickly than that fried with WD. Moreover, good linear correlations between the change in contents of functional groups and the mass percentages of FAs were also observed. The FTIR‐based method could be used in real time to monitor the quality of frying oil during the deep‐fat frying. 相似文献
12.
《Chemical engineering science》1987,42(6):1305-1311
A new mathematical formulation was made to deal with the compressible gas model that represents the vibrated particle bed. A novel boundary condition, which incorporates the equation of motion of the bed and the equation of continuity in the air gap between the bed and the vessel base, was introduced. This made it possible to reduce three differential equations, hitherto treated as governing equations that characterize the vibrated particle bed, to a single partial differential equation with pertinent initial and boundary conditions. Experiments were also conducted to assess the validity of the model. Satisfactory agreements between the predicted and measured values have been observed within limited parameter ranges. 相似文献
13.
目的 研究茶多酚对酪氨酸酶的抑制作用及分子机制。方法 通过生化分析法,测定茶多酚对酪氨酸酶的抑制作用并分析其抑制动力学;采用荧光光谱、圆二色谱和分子模拟技术,剖析茶多酚对酪氨酸酶抑制作用的分子机制。结果 茶多酚对酪氨酸酶有良好的抑制作用,对其单酚和多酚活性的半数抑制浓度分别为0.66mg/mL和1.76mg/mL,为竞争性抑制;茶多酚可使酪氨酸酶出现明显的荧光淬灭和最大发射波长红移,并使酪氨酸酶二级结构中的α-螺旋结构显著增加, β-折叠、β-转角和无规则卷曲结构显著减少,显著改变酪氨酸酶的三级和二级结构。结论 茶多酚主要通过氢键和静电相互作用与酪氨酸酶进行结合,从而改变酪氨酸酶的空间结构并阻碍其与底物进行结合,进而抑制酪氨酸酶的活性。 相似文献
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《Ceramics International》2016,42(13):14855-14861
Pure spherical Li4Ti5O12 spinel material is quickly synthesized via an efficient hydrothermal procedure. The obtained Li4Ti5O12 particle size is about 0.5 µm. The Li4Ti5O12 has an initial discharge capacity of 162.2 mA h g−1 and capacity retention of 97.5% after 100 cycles at a rate of 0.2 C. Then, a 2.5 V and long-lasting Li-ion cell with a LiMn2O4 cathode and a Li4Ti5O12 anode is developed. Electrochemical measurements of the cell indicate that the Li4Ti5O12/LiMn2O4 full cell, with a weight ratio of 1.5 between cathode and anode, exhibits excellent electrochemical performance, delivering a reversible capacity of 130 mA h g−1 at room temperature. The full cell also exhibits outstanding electrochemical performances at high temperature, as it has an initial discharge capacity of 109.6 mA h g−1, along with a capacity retention rate of 88.9% after 100 cycles at 55 °C. 相似文献
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Rongrong Huang Xiaodan Pan Jingang Lv Wei Zhong Fang Yan Feixia Duan 《International Journal of Food Properties》2018,21(1):2193-2204
The objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing. 相似文献
18.
为了比较研究各种不同提取方法下的苦荞黄酮对α-淀粉酶的抑制作用,分别对苦荞总黄酮溶液、苦荞水溶性黄酮溶液、苦荞醇溶性黄酮溶液用α-淀粉酶进行体外活性抑制作用试验,并绘制抑制曲线,所得的结果与阿卡波糖进行比较。结果表明:阿卡波糖、苦荞总黄酮、苦荞水溶性黄酮、苦荞醇溶性黄酮对α-淀粉酶均有抑制作用,其半抑制浓度(IC50)值分别为0.095、0.086、0.10、0.202 mg/mL。本研究为三种提取产物在防治糖尿病及其并发症等方面的应用提供参考,具有较大的理论意义和应用价值。 相似文献
19.
QIN WEN RONGCHAO MA QIAO DONG YAO XIN 《Journal of Food Processing and Preservation》2006,30(6):670-683
Mango (Mangifera indica L. cv. Hongxiangya and Wacheng) was chosen to study the effect of postharvest biological characters in different storage conditions. The determining items included respiratory rate, total sugar, vitamin C (Vc) content, firmness, polyphenol oxidase (PPO) and peroxidase (POD). The results showed that both 8 and 11C were the better storage temperatures, and the storage life would last 50 days in this situation. The respiration rate increased quickly between the 16th to the 22nd days; the peak values were the 28th and 25th days at 8C for Hongxiangya and Wacheng, respectively. The flesh firmness decreased dramatically at 6 days after harvest. Total sugar content, Vc content, PPO and POD increased at first and then decreased. The color changed from green to yellow with the increase of carotenoids content. After treatment with thiabendozole and iprodione, the number of rot fruits was markedly lower than the other treatments. The best temperature is 11 and 14C for Hongxiangya and Wacheng, respectively. The rot rate is 6.77 and 8.33% with 1,000‐ppm iprodine treatment after 50‐days storage. 相似文献
20.
《Food Control》2017
Attiéké is a steamed fermented cassava semolina and food now included in many African countries habits. Non-control of production factors is an important constraint causing manufacturing defaults. Moreover, toxic varieties are used in fermented foods.The aim of this study was to characterize and optimize microbiological, physicochemical and biochemical qualities of attiéké Ebrié. The analyses were performed on traditional inoculum and 4 cassava varieties.The lactic fermentation of cassava dough had positive impact on microbiological and chemical qualities of prepared attiéké that showed slight acidity (pH = 4.6), high starch (80–90 g/l00 g) and low cyanide contents (2.79–5.00 mg/kg). Therefore, sweet varieties are suitable for preparing attiéké. 相似文献