Advanced Materials Research Vols. 554-556

Abstract: The physical properties of enzyme and acid treated mungbean RS were studied. The crystal form was transformed into B type from C type with enzymatic and acid treatment.The solubility and transmittance decreased and mungbean RS content and the water-binding values increased with increase in enzyme and acid hydrolysis. The thermal properties observed by DSC showed a decrease in enthalpy of gelatinization (ΔH) and increases in onset (To), peak temperature (Tp) and conclusion temperature (Tc) upon enzyme and acid hydrolysis. The ratio of volume of resistant starch samples wasn’t much different. However, a significant reduction in starch pasting viscosity was observed with enzyme and acid treating

Abstract: The physicochemical characteristics of pineapple peel cellulose prepared by three different methods were studied in this paper. SEM images showed a honeycomb-patterned structure on the surface of the cellulose prepared by fermentation and regenerated from [Amim]Cl and it showed compact feature on the surface of the one prepared by chemical method. FT-IR spectra analysis indicated they had similar chemical structure characteristic. XRD analysis results indicated typical cellulose I structural features of cellulose prepared by chemical method and fermentation while showing typical cellulose II structural features of cellulose by regenerated from [Amim]Cl. Futher analysis with TG and DTG confirmed that three cellulose all had characteristics of single fiber composition, but with different thermal decomposition phenomenon. It suggested that treatment with the ionic liquid [Amim]Cl could transformed crystal structure of pineapple peel cellulose from cellulose I to cellulose II. These findings may provide an approach on further utilization of pineapple peel cellulose.

Abstract: Maillard reaction products (MRPs) were prepared from porcine plasma protein hydrolysate (PPPH) and galactose model system, as a function of heating time. The pH value, absorbance at 294 and 420nm, fluorescence intensity, free amino group content, as well as reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity were determined. The results showed that, as heating time increased, the pH value and free amino group content of the sugar-PPPH conjugates were significantly decreased (P < 0.05); absorbance at 294 nm, browning products (A420 nm) and fluorescence intensity were significantly increased (P < 0.05); and the antioxidant activity of MRPs were significantly increased (P < 0.05) which indicated by reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity. In general, antioxidative activity of MRPs was coincidental with the browning development and the formation of intermediate products. MRPs from PPPH-galactose model system could be a potent antioxidant in food industry, which with a strong antioxidant activity, for scavenging free radicals and delaying deterioration due to oxidation.

Abstract: Effects of the water temperature, water addition, sucrose and the phosphate monoester starch on the transparency of corn starch dumpling wrappers were investigated by orthogonal experimental design method. Range analysis and variance analysis methods were carried out to analyse the test results. The results showed that the phosphate monoester starch significantly affected the transparency of corn starch dumpling wrappers (p=0.0414＜0.05), then followed by water temperature, water addition and sucrose in sequence. The optimal technical parameters of corn starch dumpling wrappers were as follows: water temperature 90°C, water addition100%, sucrose 1~1.5%, and phosphate monoester starch 7% (count as corn starch ).

Abstract: Two moisture levels of sugarcane top (moisture contents 69.03% - MC1 and 56.38% - MC2) were treated with fermented green juice (FGJ) at 2 ml/kg and/or with cellulase (CEL) at 5000 U/kg raw matter, and ensiled in the laboratory at ambient temperature. All additive treatments significantly (P<0.01) increased lactic acid and water soluble carbohydrate (WSC) contents, and significantly (P<0.01) decreased pH and contents of NH3-N and acetic acid compared with the control. The treatment of FGJ and CEL mixture significantly (P<0.01) decreased pH and content of acetic acid (AA) compared with treatments of FGJ and CEL alone. All the MC2 silages had more extensive fermentation than MC1 silage, shown by higher contents of lactic acid, lower pH values and NH3-N contents. In conclusion, both FGJ and CEL addition significantly improved the silage quality of sugarcane top, and their mixture had better result than FGJ and CEL alone. Reducing the moisture content of sugarcane top could improve its silage quality.

Abstract: Sodium nitrite is an important food additive in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, glycosylated nitrosohemoglobin (G-NO-Hb) synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in chilled meat batters to replace for nitrite. Color difference, total aerobic plate count (APC) and total volatile basic nitrogen (TVB-N) were determined in order to evaluate the quality of meat batters. The identified results by UV-Vis spectra analysis showed that the produced pigment products by porcine blood, nitrite and sugar through maillard reaction was NO-Hb because they had special absorption peaks at 420, 542 and 578 nm. The a*-values of batters treated with G-NO-Hb showed a significant increase (P 0.05), which indicated that the addition of G-NO-Hb had a positive effect on the red color formation of pork batters. Also, both TVB-N values and APC of samples treated with G-NO-Hb were significantly lower than the control samples (P < 0.05). It revealed that G-NO-Hb was a potential substance to substitute for nitrite during meat curing.

Abstract: The trace element content and fatty acid composition of mussel were analyzed in the study. Mussel was rich in Fe, Mg, Se and Zn, with the contents of 221.44 ±1.64, 26.22±0.90, 24.21±0.27 and 4.27±0.04 mg/100g, which were the essential elements in human body. Saturated fatty acids were found at an average level of 64.30 % and unsaturated fatty acids were found at an average level of 35.70 %, and the content of n-3 PUFA + n-6 PUFA was 17.46 %. The highest content of saturated fatty acids in mussel was C22:6(n-3) (D HA), which accounted for 7.30 %. Therefore, the data on trace element and fatty acid composition of this study will form the basis for further research in this field of mussel chemistry for the benefits of human beings.

Abstract: The lactic acid bacteria to produce GABA and GABA determinations method were studied. Research results show that the strains isolated belong to Lactobacillus delbruckii for GABA with morphological and physiological and biochemical characterization. Paper chromatography for determination of GABA, which suitable conditions for developing agent (N-butanol: acetic acid: water) volume ratio were 4: 1: 3, under 30 min, 80 °C, 510nm detection wavelength respectively.

Abstract: The effects of slow and rapid cooling methods on the postharvest physiology of Yali pears during ice temperature (-0.5°C) storage were investigated. Respiration rate, ethylene production, browning index and polyphenol oxidase(PPO) activity were used to evaluate the quality of Yali pears. The results showed that the slow cooling treatment decreased the levels of respiration rate，ethylene production，and PPO activity of Yali pears, and delayed the occurrence of the respiration, ethylene, and PPO activity peak compared to the rapid cooling treatment. The browning indexes of Yali pears with slow cooling treatment were lower than that of rapid cooling treatment. The results indicate that the cooling method may be an important factor affecting the storage quality of Yali pears. The slow cooling can delay the occurrence of physiological disorder during ice temperature storage.

Abstract: Effects of a combination of 1-MCP, CaCl2 treatment and slow cooling on postharvest physiology of ‘Zhonghuashoutao’ peach were investigated. Respiration rate, ethylene production, firmness, juice contents and percentage of good fruit were studied to evaluate the quality of peach. The results showed that 1-MCP, CaCl2 treatment reduced the amount of respiration rate and ethylene production, delayed the appearence of ethylene peak, prolonged softening, restrained the chilling injury of ‘Zhonghuashoutao’ peach after harvest. Slow cooling method had better effect and could delay the incidence of physiological disorder and maintained good quality during storage.