Advanced Materials Research Vols. 554-556

Abstract: The 1, 3-specific lipase of Lipozymetlim was used as catalyst to produce low calorie oil through the reaction of soybean oil with glycerol triacetate. The effects of catalyst using amount, molar ratio of the substrates, reaction temperature and reaction time on the product yields were investigated. The orthogonal experiment results showed that the optimal reaction conditions were the substrate molar ratio of 2:1, reaction temperature of 60 °C, reaction time of 24 h, and 10 % enzyme adding amount per gram of substrate. Under such conditions, the reaction yield was 79.56 %. After 5 times reuse of the enzyme, the yield still could reach 58.94 %. The calorific value of the product was measured by calorimetric method and the value was 35 027 J/g which was about 75 % of the corresponding value for soybean oil.

Abstract: With rice and soybean meal as raw material, M. rubber (Monascus purpureus) as a tool to ferment through solid state fermentation. While using graininess rice and graininess soybean meal and the percentage were 1:4 would obtain the highest color-value. The SDF content, protein degradation degree and antioxidant capacity before and after the fermentation was compared. The results showed that the color-value of the soild state Monascus-fermented rice and soybean meal was nearly upon half of fermentation with rice only, more than 15 times of fermentation with soybean meal only; SDF content increased 25%; through steam cooking, the protein of the soybean meal would be denatured and the solubility would reduce. Furthermore, research found Monascus-Fermented Rice and Soybean Meal (MFRS) was a strong antioxidant material.

Abstract: The effect of carboxymethyl cellulose (CMC) edible films containing rosemary extracts for shelf-life extension of beef was evaluated over 12-days storage at refrigerated temperature (4 °C). The beef samples were analyzed periodically for microbiological (total plate count), chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS) and total volatile basic nitrogen (TVB-N). The results indicated that filming treatments retarded the decay of beef compared to control group (P < 0.05). And films incorporated with rosemary extracts mostly efficiently inhibited the growth of total plate counts (P < 0.05), also predominantly reduced chemical spoilage, reflected in pH, a*-value, TBARS value and TVB-N (P < 0.05). The results of this study suggested that the antimicrobial and antioxidant activities of rosemary extracts were expressed in a CMC based edible film, and also could have great effect on improving the quality characterizes of beef and prolong its shelf life.

Abstract: Food preservation is very important for the quality and safety of the meat and its product. In present study, the fresh beef were storaged in three different conditions, which including superchilling (-1 °C), chilled (4 °C) and frozen (-18 °C) preservation, respectively. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The result showed that after 8 days storage, the chilled beef decayed seriously, the frozen beef had no conspicuous changes, and the beef under supperchilling condition could extend the shelflife to 20 days and also maintained higher quality. To some extent, superchilling storage represent an advantage over traditional chilled and frozen storage, it 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 beef and prolong its shelf life.

Abstract: To analyze the formation of fatty acid (FA) and trans fatty acids (TFAs) in camellia oil, the method of quantitative analysis of FA was investigated by gas chromatography (GC). 15 kinds of fatty acids methyl esters (FAMEs) standards have been referred; the database used for external and internal standard analysis method was established. The correlation coefficient (r2) of all the linear regression equations both external and internal standard curves were more than 0.99, the recovery of all FAMEs standards from 92.01% to 106.7%, the coefficient of variation (CV) of the intra-day from 2.966% to 6.302%. Five FA, i.e. C16:0, C18:0, C18:1-9c, C18:2-9c12c, C18:3-9c12c15c, have been discovered in raw camellia oil. The content was 8.732, 2.168, 81.44, 8.925 and 0.7299 g/100g, respectively. Six kinds of FA have been formatted, i.e. C16:0, C18:0, C18:1-9t, C18:1-9c, C18:2-9c12c, C18:3-9c12c15c in heated camellia oil (270oC, 1 h) with the content of 8.341, 2.101, 1.931, 71.72, 4.636, 0.4680 g/100g, respectively. These values suggested that an extensive change has been occurred in the formation of FA of camellia oil after heated.

Abstract: Chinese Jujube has long been used for human consumption and medicinal purposes in China. The objective of this study was to extract active substance from the powder of fermented Chinese Jujube and to detect their antioxidant capacities. Macroreticular resin was used to separate FJ-1 from 60% ethanol extract, and silica gel column was used for further separation of FJ-2. Precipitation of CPJ was conducted by addition of 95% ethanol to the water extract. The ability to eliminate DPPH•, O2• and •OH of this component was analyzed. Their activities show dose dependence character. FJ-1, FJ-2 show excellent antioxidant capacity on eliminating DPPH• and •OH, but CPJ shows lower capacity. The capacity on eliminating O2• of CPJ is higher than FJ-1, FJ-2 at the same concentration.

Abstract: The canna amylose (CAM) was separated from canna starch grown in China and purified both using the method of n-butanol recrystallization. The purity, morphology, spectral properties and molecular weight of CAM were characterized by ultraviolet and visible spectrophotometer (UV/Vis), scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscope (FT-IR) and Ubbelohde viscometer. Maximum absorption wavelength of the purified CAM (635－638 nm) and it’s blue values (BV) (1.167 ± 0.209) prove that the purification of the CAM by n-butanol recrystallization was successfully carried out. The SEM results show that CAM granule surface become rougher and the CAM granule size become smaller than that of canna starch. The XRD results suggest that most of CAM granule is amorphous. And the FT-IR results show that the basic chemical groups of canna starch are also presented in CAM. However, the amorphous area of CAM is increased. The intrinsic viscosity and viscosity-average molecular weight of CAM is 78.5 mL/g and 1.65×10⁵, respectively.

Abstract: The purpose of this work was to optimize the technology of potato cookies. Potato, wheat flour, sugar, butter were used as the main raw materials in this experiment. By single factor experiment to determine the influence of the main factors on cookie, and through orthogonal experimental analysis that the best formula was obtained: addition of sugar 28%, ratio of wheat flour and potato flour 8:2 and butter 20%. Experimental results showed that potato cookies took on beautiful appearance, golden color, light flavor with potato and rich sweetness flavor, which was a kind of better nutrition structures and health care cookies.

Abstract: A marine bacterium strain Agarivorans gilvus WH0801 with the efficient agar degradation ability isolated from fresh seaweed samples of Weihai coast was found to be potential in producing agarase. We studied on the optimal medium composition and culture conditions of Agarivorans gilvus WH0801 by statistical methods in shake flasks. First, several more important factors influencing agarase activity were selected by Plackett-Burman design. They are agar concentration, yeast extract concentration and seed age. Then the optimum levels of these three variables were further determined using Box-Behnken design. The highest agarase activity is obtained in the medium consisting of 2.49 g L-1 agar and 0.88 g L-1 yeast extract when the seed age is 25.64 h. The levels of other factors are 1 g L-1 peptone, 0.01 g L-1 ironic citrate at initial pH 7.0 and 28 °C. The whole optimization strategy results in the activity of agarase reaches 1.158 U mL-1, which is about 6.2-fold increase compares with the control.

Abstract: The influences of ozone and preservative on chestnuts during ice temperature combined with modified atmosphere storage were investigated. Respiration rate, starch content, moisture content and peroxidase (POD) activity were used to evaluate the quality of chestnuts. The results showed that ozone and preservative treatment decreased respiration rate, and inhibited moisture evaporation and starch consumption. The respiration rate and peroxidase activity of chestnuts with ozone treatment were significantly lower than that of preservative treatment. It is indicated that ozone treatment is superior to preservative treatment for keeping storage effects and nutrients of chestnuts in some extent.