Advanced Materials Research Vols. 554-556

Abstract: Two ligands and four complexes are successfully synthesized by reacting 1,8-diaminonapthelene with aldehyde/ketone derivatives in ratio amine:aldehyde/ketone (1:2) for ligands formation and 1:1 ratio (ligand:metals) for complexes formation. The compounds were characterized through CHNS elemental analysis, IR spectroscopy, 1H NMR spectroscopy, melting point determination, and magnetic susceptibility determination. The neurotoxicity screening of compounds was screened using neuroblastoma SH-SY5Y cell lines and it was indicate the cells were non-toxic either for ligands and complexes after 24 hours exposure.

Abstract: Soy protein isolates (SPI) were modified by ultrasound treatment (200W, 400W, 600W), and the emulsifying properties of USPI (ultrasound treated SPI) were investigated. Analysis of mean droplet sizes and creaming indices of emulsions (20% v/v oil, 1.6% w/v emulsifier) formed by control SPI and USPI-200−600W showed that ultrasound treatment could improve the emulsifying capability and emulsion stabilizing ability (against creaming) of SPI. And the improvements were significantly influenced by the power level of ultrasound. Some USPI (e.g., 400W) was capable of producing stable fine emulsions. A variety of physicochemical and interfacial properties of USPI in relation to emulsifying properties have been investigated. The results showed that compared with control SPI, USPI-400W had a higher protein adsorption fraction (F_ads) and a lower saturation surface load (Г_sat), which was mainly due to its higher PS and surface hydrophobicity (H₀), and may explain its markedly improved emulsifying capability. This study showed that ultrasound treatment could be an effective way for the functionality modification of globular proteins.

Abstract: The extraction of β-carotene from red yeast cells by supercritical carbon dioxide (SC-CO₂) was studied. The determined conditions from the orthogonal designed experiments were as follows: extraction pressure of 30 MPa, temperature at 40 °C, CO₂ volume of 20 Kg/h and extraction time for 90 min. Using SC-CO₂ technique to extract β-carotene from the yeast cells is possible, but some factors that affect the extraction result should be further investigated.

Abstract: Through the biological reaction caused by self-detached acetic acid bacteria in the ganoderma lucidum deep fermented liquid, the process parameters of producing ganoderma lucidum functional drinking vinegar have been researched. Using the orthogonal experiment and the method of neural network, the nonlinear mapping model among the ganoderma lucidum functional drinking vinegar's process parameters has been established. Through the optimization, the best process parameters were: ethanol quantity was 6.7±0.2%, ganoderma lucidum liquid quantity was 32±1%, reaction time was 74h, inoculum concentration of acetic acid bacteria was 10%.

Abstract: Aim of this work was to establish the optimum conditions for the extraction and recovery by cationic reversed micelles of glucose oxidase (GOX) from Aspergillus niger A9, The influence of pH, temperature, solvent/co-solvents ratio on the extraction was investigated by experiment, using the residual enzyme activity to evaluate the results. The best condition for GOX extraction were ensured using iso-octane as solvent and butanol and n-hexanol co-solvent at 76/18/6 volume ratio, pH 4.80, 200mM cetyl-trimethyl ammonium bromide (CTAB) as cationic surfactant, The enzyme activity of GOX is measured by DNS method (3,5-dinitro salicylic acid method). In the extraction process, ultrasonic oscillation was adopted to mix organic solvent and water, ultrasonic oscillation temperature is 45 °C. Protein activity recovery of GOX can reach 88.2% in extraction.

Abstract: This paper is an attempt to study the growth line of poria cocos through flask culture experiment, and leads to a discussion of different fermentation conditions. The optimum media for mycelial growth were determined as (g/l): glucose 60, peptone 10, KNO₃ 10, KH₂PO₄ 3, and MgSO₄ 1; while for exopolysaccharide was (g/l), glucose 40, peptone 5, KNO₃ 5, KH₂PO₄ 0.5, MgSO₄ 1. The optimum initial pH value of medium was 5.5, inoculation, 10% (v/v) and different liquid volume had minimal influence on the mycelial growth and exopolysaccharide production.

Abstract: Warner-Bratzler shear force (WBSF), area force versus time (AF-T), and cooking loss rate (CLR) are used to evaluate the improvement of tenderness in pork. Kiwi protease concentration, temperature, pH and time are investigated in detail. The results show that kiwi protease processing conditions have great impact on the tenderness of pork. Pork is tendered in kiwi thiol protease with the concentration of 0.001% at 50 °C for 2 h. The initial pH value of the tenderization solution is 5.5.

Abstract: As a means of developing and utilizing Chinese yam, the tuburous roots, as the primary ingredient, underwent processing. They were first peeled, cleaned and boiled, then mashed into a jam-like substance along with additional materials. The process was complete after bottling and sterilization. Chemical and instrumentation tests were conducted on the jam to identify the nutritional components. The results showed that the jam was a bright gold color with delicious taste and many nutrients. Protein content was 4.21%, and there were 17 types of amino acids and 8 types of amino acid essential to humans. Fat was measured at 1.82% and numerous vitamins and minerals were identified. Chinese yam jam is a condiment rich in nutrients and taste and suitable for old and young alike. This article provides a scientific basis for the manufacture and usage of the Chinese yam.

Abstract: Quality characterizes of surimi of silver carp at two different conditions of superchilling and cooling freshness preservation. The pH value, thiobarbituric acid-reactive substances (TBARS value), protein soubility and ATPase activity were studied. The result showed that pH value and TBARS value increased with the increasing of the storage time (P < 0.05), protein soubility and both ATPase activity decreased with the increasing of the storage time (P < 0.05). In general, superchilling is a good way to preserve freshness of fresh products and the raw material before processing, and also could have great effect on improving the quality characterizes of surimi and prolong its shelf life.

Abstract: Pumpkin is a widely cultivated vegetable used for human consumption and traditional medicine this investigation will provide much more information for the further exploration of pumpkin seeds. In the present study, the contents of total phenolics, phytosterols, squalene, α-tocopherol, polysaccharides and γ-aminobutyric acid (GABA) from the five types of pumpkin seeds cultivars were determined by established methods. The total phenolics contents of the pumpkin seeds ranged from 0.96 to 2.52 mg/g, total phytosterols contents ranged from 2.02 to 2.65 mg/g, while the levels of squalene and α-tocopherol detected ranged from 0.92 to 1.29 mg/g and 83.09 to 98.57µg/g, respectively. Polysaccharides were the most abundant constituents, ranging in concentration from 119.42 to 143.77 mg/g, GABA was also present in significant concentrations ranged from 3.71 to15.53 mg/g. Results indicated that bioactive ingredients from Baoku1 exhibited the relatively higher values in all the cultivars.