Advanced Materials Research Vols. 634-638

Abstract: Mung bean starch (MBS) were modified by acid hydrolysis combined with annealing treatment (AH-ANN). The samples were treated with different pH, pH 1 (NSP1), pH 2 (NSP2), pH 3 (NSP3), pH 4 (NSP4) and pH 5 (NSP5), at 50°C. And other samples were treated at pH 4, for different incubated temperature, 20°C (NST20), 30°C (NST30), 40°C (NST40) and 60°C (NST60). Swelling power of all modified starches decreased. Solubility of NSP1 and NSP2 were significantly increased. And solubility of NSP4 and NST60 were obviously decreased. Compared to the native starch, the pasting temperature of NSP4 and NST60 increased, Breakdown (BD) of NSP4 and NST60 decreased. Modified starches had higher gel hardness except NSP1. Compared to the native starch, Onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of NSP4 were greater, Tc-To and enthalpy (ΔH) decreased. Modified MBS exhibited "C" type X-ray pattern, which was same to the native starch.

Abstract: The changes in physicochemical properties of tartary buckwheat starch during germination process were studied in the present study. After germination, there was a moderate increase in loss of starch (4.4~5.9%). The outcomes from scanning electron microscope indicated that the process of germination moderately increased the multi-pore around the granules of starch. The X-ray diffraction pattern of raw starch showed an A-pattern. Germination process did not distinctly affect X-ray diffraction patterns, but percent crystallinity of starch were increased with the increase of germination. Germination process raised the solubility of buckwheat starch but did not distinctly affect swelling capacity. The paste clarity and freeze–thaw stability of starch were improved after 24-h germination, but the germinated starch for 36 h exhibited no improvements in these properties compared with the raw starch. Therefore, moderate germination improved some physicochemical properties of tartary buckwheat starch.

Abstract: It has been investigated that the effects of high temperature pretreatment and gaseous ozone on storage quality and microbiolical changes of fresh ginger. The fresh ginger were exposed in air at 30 °C for 7 days, then were treated by gaseous ozone (4 mg/m³) for 1 hour each two days for 28 days. Pretreatment promoted wound healing of ginger rhizome section and gaseous ozone treatment inhibited microbial infection. After 28 days, the PPO activity of samples in combined application of high temperature and ozone treated group, and only ozone treated group were 2.95×10³ U and 2.80×10³ U respectively, higher than that in control of 2.50×10³ U, by 450 U and 300 U. DPPH in the two treated group were 47.38 % and 44.55 %, respectively. Total phenolic and 6-gingerol of samples in combined treated gingers were 57.33 mg/100g and 7.73 mg/g, the control was just 48.42 mg/100g and 5.89 mg/g. The level of microbiology was decreased by 1.4 log CFU/g than that of control. The results highlighted that the positive role of ozonation in combination with pretreatment storage in controlling lignification and microbial spoilage of fresh ginger. Pretreatment-gaseous ozone combined application lead to the most effective results in terms of anticorrosion associated with good results in other indexes.

Abstract: Compositions that related to the secondary haze compositions in clarified apple juice were studied. Pressing treatment, pasteurization and enzymatic treatment were mainly investigated. Turbidity, contents of phenolics components, and that of soluble proteins in three batches of apple juice were monitored at intervals during the processing procedures. Pressing treatment resulted in increasing the turbidity and contents of total phenolics, condensed tannins, soluble proteins, but decreasing the level of low molecular- weight phenolics in apple juice. Pasteurization had effects on increasing the level of turbidity and decreasing the level of soluble proteins and had little effects on the level of phenolics components in apple juice. Enzymatic treatment resulted in decreasing the turbidity and the levels of catechin, epicatechin, chlorogenic acid, procyanidins B2 and condensed tannins and increasing the level of soluble proteins in apple juice. It will help to control the secondary haze formation in apple juice production.

Abstract: In this paper, by taking cassava starch as the research object. The effects were investigated about the cassava starch transparency, viscosity thermal stability and settling performance under the different ultrasonic conditions. The transparency of cassava starch firstly decreased and then increased with increase of the ultrasonic power, treatment time and ethanol concentration. But it firstly increased and then constant with the solid-liquid ratio. The viscosity thermal stability of cassava starch firstly decreased and then increased with increase of the ultrasonic treatment time and decrease of the solid-liquid ratio. But it was opposite for the ultrasonic power and the ethanol concentration. For the retrogradation, the majority of processed cassava starches reached sedimentation equilibrium after 96h. But partially shorten the time to reach equilibrium for the fast sedimentation rate in settlement of 12-36h.

Abstract: The effect of five conventional cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on nutritional composition of Boletus aereus was investigated. Results showed steaming, pressure-cooking and microwaving treatments could reserve the contents of protein, lipids, ash, total soluble sugar, free amino acids, neutral sugars, vitamin C (Vc) and total phenolics effectively compared to the raw B. aereus. Frying could significantly (p<0.05) increase protein, lipids, ash, total soluble sugar, free amino acids and neutral sugars due to the metal pan and peanut oil used in the cooking procedure with high temperature, however, the contents of Vc and total phenolics were significantly (p<0.05) decreased in this methods. Boiling significantly (p<0.05) decreased the contents of nutritional compositions, which were lost leaching to surrounding water.

Abstract: Mulberry leaves contained flavonoids, alkaloids and polysaccharides components, which were a dual-purpose scarce resource with drug and food. Fermentation process factors of mulberry black tea were optimized by response surface methodology (RSM). The results indicated that the optimal parameters of fermentation process were as follows: fermentation time 5 h, fermentation temperature 30 °C and amounts of spore suspension (SS) 0.16 %. Compared with mulberry fresh leaf, total flavonoids, total polysaccharides, polyphenols, free amino acids, rutin, quercetin, and 1-DNJ of mulberry black tea processed under optimal conditions increased by 3.06 %, 17.13 %, 33.07 %, 86.46 %, 37.5 % and 6.86 %, respectively.

Abstract: Barley is medicinal and edible crops. Analysis of flavonoids of barley could reveal its antioxidants of different type. This experiment was conducted to examine the classification and concentration of flavonoids compounds in three types barley grain.As a result, HPLC fingerprint of flavonoids are different on three types barley. The total average contents of Catechin of whole grain in the normal barley (21.85 μg/g) were significantly higher than that in the hulled purple barley (17.22 μg/g) and unhulled purple barley (9.05 μg/g). The flavonoids of quercetin was not detected in normal barley(0.00 μg/g), but only detected in hulled purple barley(60.98 μg/g) and unhulled purple barley(24.35 μg/g). The flavonoids of myricetin was not detected in normal barley and unhulled purple barley, but detected in hulled barley (14.04 μg/g). The total average contents of kaempferol of whole grain in the unhulled purple barley (36.00 μg/g) were significantly higher than that in the hulled purple barley (32.56 μg/g) and normal barley (26.65 μg/g). The total average contents of flavonoids of whole grain in the hulled purple barley (124.8 μg/g) were significantly higher than that in the unhulled purple barley (69.40 μg/g) and normal barley (48.50 μg/g). The bran-rich fractions of barley grain contain the flavonoids compounds while whole kernel flour of all three types did not contain any flavonoids compounds.

Abstract: Application of Lactobacillus plantarum, Staphylococcus aureus, Hansenula yeast, three kinds of fermented sausages as a leavening agent, determines bacteria in fermented sausage fermentation process and the physical and chemical indicators of change. In the fermentation process, the pH value keeps falling, and 18h of fermentation, pH value reaches 5.109. The moisture and nitrite has been in decline. In the early stage of fermentation, Lactobacillus breeds slowly, yeast and cocci grow rapidly. After 6 h of fermentation, the lactic acid bacteria blooms, staphylococci and yeast growth and reproduction is inhibited, the number declines, when the fermentation time reaches15h, the number of staphylococci and yeasts begin to increase.

Abstract: The ultrasonic technology was applied to optimize the processing parameters of extraction of flavonoids from litchi seed using the response surface methodology. The Box–Behnken design was used to analyze the effect of independent variables including extraction temperature (X₁), methanol concentration (X₂) and extraction time (X₃) on the yield of total flavonoids as the dependent variable(Y). The analysis of variance (ANOVA) indicated that three independent variables, their quadratic terms and interaction terms showed a significant effect on yield of total flavonoids (YTF) except the interaction between X₁ and X₂. A mathematical model with high determination coefficient was constructed, according to which the optimal extraction conditions were determined as follows: extraction temperature 70°C, methanol concentration 68%, extraction time 70 min. Under the above-mentioned condition, the experimental value of YTF was 3.55 g catechin equivalent per 100 g of dry (g CE/100 g ), which agreed with the predicted value perfectly, demonstrating the response surface model was suitable in optimizing the extraction of flavonoids from litchi seed.