Advanced Materials Research Vols. 554-556

Abstract: The effects of stearoyl lactate calcium –sodium (CSL-SSL) as improvers on the textural properties of dough and bread was investigated. It was found that CSL-SSL at 0.04% (w/w) of the flour weight produced better quality of bread. Texture analysis showed that the hardness, chewiness, gumminess degree of the dough and bread reduced and the flexibility and adhesion increased greatly. This results indicated CSL-SSL could greatly improve the quality of dough and bread. Determination of the microstructure further demonstrated the emulsifier CSL-SSL might promote the link of starch and protein and which could strengthened the gluten network structure.

Abstract: The linoleic acid isomerase enzyme from Lactobacillus reuteri and Lactobacillus acidophilus, which were responsible for bioconversion of linoleic acid to cis-9, trans-11 conjugated linoleic acid (c9, t11 CLA) was cloned and overexpressed in Escherichia coli using expression system of pCold-SUMO. The gene was expressed under T7 promotor with a fusion partner of 6×His. Tag at its 5'terminal. After induction by 0.2mM IPTG for 18 h, the recombinant enzyme are expressing in the cytoplasm. The 1776 bp gene from L. reuteri and L. acidophilus encode a linoleic acid isomerase protein with 591 amino acids (64KD).

Abstract: In the present work, a new dialysis process was proposed to isolate phosvitin from chicken egg yolk, which consists of NaCl precipitation, heat treatment and dialysis. The effects of several key operating parameters on the purity of phosvitin were examined. Under optimized conditions, the phosvitin purity obtained was about 86.3%, with a yield of 87.2%. The resulting phosvitin product had β-sheet of 78.5% at pH 2.0, consistent with the literature value. This shows that the purified phosvitin folded with a reasonable secondary structure.

Abstract: Starching is a common technique that used to improve the quality of shredded meat dishes in Chinese cuisine. However, there is little information available for the use of starching shredded meat as a kind of commercial products. In our study, effect of different levels of the main components for meat starching, water, starch, and salt on the quality of fried shredded meat was investigated, using cooking yield, moisture content, textural and sensory properties as the evaluation parameters. Results showed that the optimal recipe for shredded meat starching was a mixed ingredients of 6% starch, 10% water and 1.5% salt. It could help to provide theoretical basis for developing convenience shredded meat products with high and uniform quality in Chinese cuisine.Starching is a common technique that used to

Abstract: The cholesterol and α-VE content, active oxygen method value, solid fat content of three kinds of palm oil fractionates and five kinds of lard products were investigated. The results obtained were as follows. Firstly, palm oil has lower cholesterol content but higher α-VE content and higher AOM value than lard. Secondly, refined palm oil, palm stearin and palm olein has almost the same plasticity as leaf lard, bone lard and skin lard, respectively. All the results have showed that palm oil is of substitutability for lard.

Abstract: This research aimed to investigate the effects of pneumatic conveying drying conditions on damaged starch content and particle size of cassava starch using response surface methodology. Three parameters of interest, i.e. drying air temperature (120, 160, and 200oC), drying air velocity (20, 30, and 40 m/s), and feed moisture content (40, 50, and 60% d.b.), were varied. Experimental results showed that damaged starch content and average particle size of cassava starch before drying were approximately 0.45% and 21.47µm, respectively. However, after drying, the values were altered to approximately 0.69 to 6.84% and 15.40 to 31.67 µm, respectively. The drying air temperature, drying air velocity, and feed moisture content significantly affected the changes. The results indicated that cassava starch granules were damaged and then agglomerated into large particle during pneumatic conveying drying depending on operation conditions.

Abstract: The pollution of Litopenaeus vannamei culture is serious. The control ways of nutrition by the ecological modulation of the nutritional factors and the supplement of green additives are reviewed to reduce the pressure of environment for sustainable development by controlling and modulating the nutrition metabolism of L. vannamei.

Abstract: Physicochemical properties of apple have important effects on explosive puffing products quality. Five Fuji apple samples at different picking time were selected. Physicochemical properties of fresh apple, including crude fiber, starch, pectin, total sugar and protein, were analyzed. Starch, pectin and total sugar content’s effects on puffing products crispness and puffing degree were investigated after anti-browning and explosive puffing were executed. When starch content gradually increased from 1.68mg/g(FW) to 25.42 mg/g(FW), puffing degree and crispness gradually decreased. When pectin content gradually increased from 4.82mg/g(FW) to 12.42 mg/g(FW), puffing degree and crispness gradually decreased too. But when total sugar content gradually increased from 108.2mg/g(FW) to 139.4mg/g(FW), puffing degree and crispness gradually increased.

Abstract: The experiment was conducted to assess the antioxidant efficacy of clove extract (CE) in surimi from silver carp during -1°C storage. CE was added to surimi at 0.5%, 1.0%, and 1.5% (w/w) further determined its antioxidant efficacy. Compared with control (without antioxidants), CE treatments significantly decreased the thiobarbituric acid reactive substance (TBARS values), a*-value, and total carbonyls content, reduced the total sulfhydryl loss of surimi in a dose-dependent manner (P < 0.05), and both ATPase activity increased with the increasing of the storage time (P < 0.05).The results suggested the positive effect of CE to retard lipid and protein oxidation and discoloration of surimi, and its potential use as natural antioxidants in fish products.

Abstract: The nutrient components of mussel, including crude protein, crude fat, crude ash, vitamins and composition of amino acids, were analyzed in this study. The crude protein content ranged from 42.23% in S8 to 45.62% in S2. The crude fat content was generally ranging from 2.33% to 2.68%. The crude ash ranged from 1.08% to 1.67%. The total sugar content ranged from 1.23% to 1.31%. VA showed the highest contents and the content ranged from 202.32±0.30 mg/100g in S7 to 212.23±1.37 mg/100g in S5 among all the vitamins. The content of cholesterol ranged from 421.32±3.17 mg/100g in S7 to 445.12±2.43 in S1. The content of riboflavin ranged from 0.54±0.03 mg/100g in S7 to 0.63±0.05 in S3. The content of lecithin ranged from 1.20±0.07 mg/100g in S8 to 1.41±0.09 in S1. The content of unsaturated fatty acids ranged from 18.2±1.31 mg/100g in S8 to 22.9±1.49 in S5. The content of EAA was in the order of Leu > Lys > Thr > Phe >Ile > Val > Met .The ratio between essential amino acids and total amino acids was 39.18 %. The ratio between essential amino acids and total amino acids as well as the ratio between essential amino acids and nonessential amino acids in the amino acid composition of good quality proteins were about 86%, respectively proposed by FAO/WHO. The content of delicious amino acids in mussel was 15.53%, accounting for 36.72 % of total amino acids, which is an important reason for the particularly delicious of mussel.