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Volume 23,Issue 1,2015 Table of Contents

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  • 1  Influence of micronized buckwheat flour on the quality of buckwheat-wheat mixed flour and dried noodle
    汪丽萍 田晓红 刘明 刘艳香 吴娜娜 谭斌
    2015, 23(1):1-4.
    [Abstract](827) [HTML](0) [PDF 2.29 M](703)
    Common buckwheat flour, ultrafine buckwheat flour A and B, with 5%~30%, was added to wheat flour and mixed, respectively. The farinograph properties of mixed flour were analyzed. The sensory quality, cooking quality and texture characteristics of dry noodle made of mixed flour were studied. The results showed that: compared with common buckwheat flour, the water absorption of ultrafine buckwheat flour dough was increased, dough formation time and stability time were shorten, dough softness was increased, farinogram quality number was decreased, the sensory quality of noodle was improved because of adding ultrafine buckwheat flour. Adding buckwheat flour with 15% or less, the cooking weight of the noodles containing common buckwheat flour was higher than the others. Adding 15% ~30%, the cooking weight with ultrafine buckwheat flour A was higher. Adding with 5% ~30%, the cooking loss of ultrafine buckwheat flour A was the least. Because of buckwheat micronization, the firmness and shear power of buckwheat noodles were increased and the chewiness and toughness of noodles were enhanced.
    2  Effect of lactic acid bacteria exopolysaccharides on rheological properties of dough
    闫瑛楠 刘长虹 李志建 屈凌波
    2015, 23(1):5-7.
    [Abstract](809) [HTML](0) [PDF 1.55 M](765)
    The exopolysaccharides produced from Weissella lactobacillus and lactobacillus brevis were extracted and dried, which were mixed with wheat flour in 0.2% of the exopolysaccharides. The farinograph properties and extensograph properties of the samples, with and without the extensograph, were determined to research the effect of exopolysaccharides on the two properties. The results showed that the two kinds of lactic acid bacteria exopolysaccharides could improve the rheological property, water absorption, resilience, strength and gas holding of the dough; Weissella Lactobacillus exopolysaccharides could increased dough extensibility, while lactobacillus brevis exopolysaccharides decrease that. Both of them can be applied to the different kind of flour products.
    3  Study on physicochemical property of wheat before and after gravity classification
    张友娟 田建珍 郑学玲 刘翀 韩小贤
    2015, 23(1):8-12.
    [Abstract](836) [HTML](0) [PDF 1.71 M](721)
    Wheat samples were obtained online at the import and export of gravity grading stoner from two wheat flour production lines and were milled into wheat flour by experimental grinder. The results showed that: after gravity classification the content of full grain in the group of heavy wheat increased, the flour processing accuracy was enhanced, the quality characteristics was improved; although there was a slight decline in the content of glutenin and gliadin, the gluten index increased, the formation time and stability time of the dough extended, falling number and peak viscosity, low viscosity and final viscosity all had different degrees of increase. The flour yield and flour processing precision of light wheat were reduced and quality characteristics degenerated; the more the light wheat contained the grain that was not full, the more significant the difference.
    4  Effects of composite enzyme processing on wheat bran dietary fiber
    宋玉 曹磊 石林娟 王健 刘超
    2015, 23(1):13-16.
    [Abstract](834) [HTML](0) [PDF 1.73 M](741)
    The effect of different enzyme treatments which dealt with α-amylase combined with composite cellulase on the final yield of dietary fiber and removal function of starch, protein, phytic acid in wheat bran dietary fiber was studied. The results indicated that the effect of treatment with α-amylase combined with composite cellulase was significantly better than that with one enzyme alone, and it significantly reduced the content of starch, protein, and phytic acid in dietary fiber. And the yield of wheat bran soluble dietary fiber (SDF) was raised to 25.3%.
    5  Progress in wheat gluten application and deep processing
    钟晨滑 贠婷婷 张琳 綦文涛 王永伟 李爱科
    2015, 23(1):17-20.
    [Abstract](771) [HTML](0) [PDF 1.11 M](700)
    The research development of enzymatic hydrolysis and fermentation of wheat gluten were summarized based on the application status. The existing problems in the field of wheat gluten processing were also reviewed, which would provide references for the deep development and utilization of wheat gluten.
    6  Research progress in the effect of heat-moisture treatment on starch physicochemical properties
    杨凤 姚天鸣 叶晓汀 李畅 李雨濛 李汶蔚 隋中泉
    2015, 23(1):21-24.
    [Abstract](684) [HTML](0) [PDF 1.11 M](626)
    Heat-moisture treatment (HMT) is one of the most popular approaches in the field of starch modification. HMT, referred as environmental-friendly approach, is a physical modification to produce modified starch products which do not remain any chemical residues. HMT can modify starch, including modality, crystalline, thermal properties and starch gel properties. HMT increases the amount of slowly digestible starch and resistant starch. The impact of HMT on starch physiochemical properties and nutritional properties was summarized, as well as the application and development in food industry.
    7  Research on preparation and properties of composite fat substitutes with rice bran
    吉义平 沈瑞敏 雷霖
    2015, 23(1):25-29.
    [Abstract](765) [HTML](0) [PDF 2.60 M](613)
    The preparation and properties of a composite fat substitute based on rice bran were studied. The result showed that the optimal preparation technology were: ratio of water to material 15∶1, the time of supersonic with 400 W was 20 min, stir extraction at 50 ℃ for 30min, the additive amount of high temperature amylase 4.8 U/g, and pasting rice bran starch at 95 ℃ for 30 min, the yield could reach up to 35% after spray drying. Moreover, the properties of three kinds of fat substitutes with different DE (dextrose equivalent) were studied. The sample with DE of 2.45 possessed better properties than the other two in hydroscopic property, water/oil retention, emulsifiability and foamability, could be used as perfect fat substitute and provided with assuring potential for applications.
    8  Preparation of olive oil microencapsulation by inclusion method
    王春玉 张岩 韩雨露 王世清
    2015, 23(1):30-34.
    [Abstract](732) [HTML](0) [PDF 5.47 M](696)
    The preparation of olive oil microencapsulation by β-cyclodextrin adduction was studied. The embedding rate was used as evaluation index. The factors which affected the crafts of microencapsulation preparation included ultrasonic treatment time, wall material concentration, embedding temperature, core wall ratio and embedding time was analyzed. On the basis of single factor experiment, the optimal process parameters of microencapsulation of olive oil were determined by response surface methodology. The results showed that the optimal embedding conditions were ratio of core to wall 1∶6, ultrasonic treatment time 15 min, wall material concentration 1∶19, embedding temperature 60 ℃, embedding time 90 min, and the embedding rate of olive oil was 76.2%.
    9  Optimization of ultrasonic extraction process of camphor seed oil
    2015, 23(1):35-37.
    [Abstract](674) [HTML](0) [PDF 2.26 M](623)
    The effect of factors on the extraction of camphor seed oil by ultrasonic was studied. The extraction techniques were optimized by Box-Behnken design in response surface method on the basis of single factor experiments. The optimum extraction conditions were ultrasonic temperature 70 ℃, ultrasonic treatment time 32 min, the ratio of material to solvent 1∶21 g/mL, the extraction rate under the condition can reach 38.12%, which was in good agreement with the model predicted value and can be applied in industrial production.
    10  Quality analysis of palm oil microcapsule
    刘全亮 马传国 王化林 季敏 OIO Cheng Keat WONG Soo Khwan
    2015, 23(1):38-42.
    [Abstract](842) [HTML](0) [PDF 2.48 M](642)
    Palm oil was microencapsulated with maltodextrin and soybean protein isolation as wall material, sucrose fatty acid ester and monostearin as compound emulsifier. The physicochemical property of microcapsule were tested, their thermal and storage stability, and particulate microstructure were preliminary explored. The result showed that the oil content of microcapsule was 38.21 %, protein content 24.68%, the angle of repose of the cone piled by freefall microcapsule 36.1°, water solubility 75.8%. The free flowability of the microcapsule was good with complete microstructure, smooth surface structure; the shape was globose or ellipsoid; the particle size was in the range of 0~40 μm. According to the thermogravimetric analysis, the microcapsule had good thermal stability, for high temperature had little influence on its quality. According to the storage test, the microcapsule had a good oxidation resistance for the peroxide value of palm oil was 6.5 mmol/kg during storage. According to the infrared spectrum, there was no chemical reaction between wall materials and core materials during spray drying. The palm oil microcapsule was good in performance and quality.
    11  Preparation of high F value oligopeptide mixture from peanut meal by enzymatic hydrolysis and the relieve fatigue effect
    李润国 庞文渌
    2015, 23(1):43-46.
    [Abstract](910) [HTML](0) [PDF 1.11 M](654)
    High F ratio oligopeptide mixture (F ratio 24.6) was prepared by enzymatic hydrolyzing peanut meal with alkaline protease Alcalase and papain. The function of relieve fatigue of the mixture was tested. The results showed that the rolling stick time of the mice which were given a dose of high F ratio oligopeptide by intragastric administration increased significantly, the content of serum urea nitrogen (SUN) decreased significantly, the content of hepatic glycogen and muscle glycogen increased in some degree. The high F ratio oligopeptide mixture from peanut meal had significant relieve fatigue effect.
    12  Effect of addition amount of buckwheat on the dough properties and steamed bread quality
    彭芸 陈洁 吕莹果 屈凌波
    2015, 23(1):47-50.
    [Abstract](858) [HTML](0) [PDF 1.88 M](714)
    Different amount of buckwheat flour was mixed into wheat flour. The kneading property, the microstructure of the mixed flour dough and sensory quality of buckwheat steamed bread was studied. The results showed that, when the addition between 5%~15%, kneading dough time and peak area changed a little, the gluten network structure of protein in microstructure reduced a little, but when the addition to 20%, both kneading dough time and peak area reduced greatly, and the gluten network structure of protein in microstructure decreased obviously. Buckwheat steamed bread had the good quality when 15% buckwheat flour was added. So the buckwheat steamed bread had a good quality when the adding amount was 15% through comprehensive analysis.
    13  Effect of different modifiers on quality of corn noodles
    孙皎皎 董文宾 许先猛
    2015, 23(1):51-54.
    [Abstract](792) [HTML](0) [PDF 1.11 M](696)
    Using mixed corn flour, soy flour and wheat flour as material, the processing of corn noodles was optimized by single factor and orthogonal test. The results showed that composite modifier was better than single modifier in improving the quality of corn noodles, and the optimal formula was as follow: wheat gluten 3%, sodium polyacrylate 0.10%, gelatin 2% and gelatin polypeptide 3%.
    14  Analysis of relationship between wheat scab and DON content in grain
    冯寅洁 陈骧 冯成玉
    2015, 23(1):55-57.
    [Abstract](819) [HTML](0) [PDF 1.22 M](710)
    In order to study the relationship between the wheat scab situation, rate of diseased grains and DON content, wheat samples contracted with wheat scab in different degrees were selected to determine DON content in grains by HPLC. The results showed that the DON content in wheat grains increased along with the increasing of field disease severity or the rate of diseased grains, which showed highly significant correlation. It was of certain practicality to calculate the DON content on the basis of the rate of diseased grains. But when it came to different wheat varieties and the disease severity, the theoretical value error was bigger.
    15  Verification test of determination of cadmium in paddy by acid extraction ICP-OES method
    李琦 熊宁 尚艳娥 刘勇 刘子豪 倪姗姗 朱玫 刘召贵
    2015, 23(1):58-62.
    [Abstract](963) [HTML](0) [PDF 1.13 M](824)
    The cadmium in sample was extracted with dilute nitric acid and determined by inductively coupled plasma-optical emission spectroscopy (ICP-OES). The parameters obtained from the test, such as curve linear range, detection limit, quantitative detection limit, accuracy, difference between the measurement station, reproducibility and stability, were validated. The result showed that the linear correlation coefficient of the standard curve was 0.999 8, detection limit 0.001 31 mg/L, quantitative detection limit 0.004 40 mg/L, accuracy, difference between the measurement station, reproducibility and stability accorded with GB/T 5009.15-2003 and other standards and requirements. The detection for a sample need less than 15 min, can meet the needs of rapid detection cadmium content in paddy.
    16  Simultaneous determination of deoxynivalenol and ramification in wheat by immune affinity column and high performance liquid chromatography
    王培 徐广超 尹丽梅 黎睿 谢刚
    2015, 23(1):63-66.
    [Abstract](1794) [HTML](0) [PDF 1.59 M](1194)
    The method to determine deoxynivalenol (DON), 3-acetyl- deoxynivalenol (3-A-DON) and 15-acetyl-deoxynivalenol (15-A-DON) in wheat simultaneously by immune affinity column clean-up and high performance liquid chromatography was established. The wheat samples were extracted by ultrapure water, cleared up with the immuno-affinity column (IAC). After drying and constant volume, three toxins, DON、3-A-DON and15-A-DON, were detected simultaneously by high performance liquid chromatograph with UV detector, and compared with that by Liquid chromatography mass spectrometry. The result showed that the detection limit of method was 100 μg/kg for DON, 3-A-DON and 15-A-DON respectively. Recovery rates in wheat spiked with DON, 3-A-DON, and 15-A-DON, ranged from 86.6% to 96.5%. The variation coefficient was less than 10%. This method was suitable for determination of DON, 3-A-DON, and 15-A-DON in wheat, with the advantages of simplicity, rapidness, sensitivity and good selectivity, veracity and precision.
    17  Determination of acetoin in fermentation broth by high performance liquid chromatography
    汤丹丹 王腾飞 王瑞明
    2015, 23(1):67-69.
    [Abstract](975) [HTML](0) [PDF 1.44 M](780)
    The acetoin microorganism fermentation system was prepared by biological method. The method to determine acetoin by high performance liquid chromatography was studied. The fermentation broth was pre-treated by centrifuging and filtering with 0.22 μm microporous membrane. A column of Hypersil NH2(300 mm×4.6 mm,5 μm)with an mobile phase containing acetonitrile and water(90∶10,V/V) was used for the analysis of acetoin in fermentation system, the flow rate was 1 mL/min, the column temperature and detector temperature was 35 ℃,the chromatography was completed in just 25 min. The recovery rate was 95.96%~101.2% and the relative standard deviations 1.69%~2.09%. The method was proved to be a rapid and effective quantitative analysis method with simple pretreatment and high sensitive to determine the acetoin in fermentation broth, which was fit for guiding real-time monitoring the fermentation process.
    18  Progress in determination of acrylamide in food
    费永乐 王丽然 李书国
    2015, 23(1):70-73.
    [Abstract](808) [HTML](0) [PDF 1.28 M](688)
    Acrylamide, as probably carcinogen to human beings, exists widely in foods, such as baked foods, deep fried potatoes and barbecue. It is necessary to accurately assess the harm of acrylamide by quantitative determining acrylamide in food. The methods to detect acrylamide in foods, such as LC-MS, liquid chromatography, gas chromatography, capillary electrophoresis, enzyme-linked immunoassay(ELISA)and by biosensor, were summarized. Detecting by ELISA and biosensor possessed the virtue of rapidness and convenience, simplicity of sample pretreatment and determining samples in batch, which should replace conventional methods, such as gas chromatography or liquid chromatography, become the main quantification methods.
    19  Study on the preparation of soya peptone
    齐奇 刘河涛 杨文君 王银 余建强
    2015, 23(1):74-78.
    [Abstract](944) [HTML](0) [PDF 1.64 M](773)
    Soybean protein isolate(SPI)was prepared from defatted soybean meal by alkali extraction and acid precipitation. The optimum condition was obtained by orthogonal experiment,and the alkali solution temperature was 50 ℃, alkali-soluble pH 8, acid precipitation pH 4.0. Soya peptone was prepared from SPI and the preparation techniques were optimized. The result showed that the optimal technical conditions were as follows: reaction temperature 55 ℃, pH value 7.5, substrate concentration 5% and E/S 16 g/kg. All physical and chemical indexes of the obtained soya peptone were similar to the purchased standards. The soya peptone was abundant in essential amino acids with complete varieties and was suitable for culture medium in the preparation of microorganism.
    20  Optimization of fermentation medium for γ-PGA producing strain by response surface methodology
    张海群 张智维 刘婷
    2015, 23(1):79-83.
    [Abstract](774) [HTML](0) [PDF 3.36 M](651)
    γ-polyglutamic acid was produced by fermentation with bacillus natto screened from natto.Optimization of the fermentation medium by response surface method on the basis of single factor experiments was studied. Results revealed that the optimal medium constituents were as follows: sucrose 43.92 g/L, soy peptone 7.00 g/L, sodium glutamate 46.32 g/L. The production of γ-PGA increased from 7.253 g/L to 11.794 g/L.
    21  Progress in value-added transformation and application of rice bran
    印铁 曹秀娟 张晓琳 熊犍
    2015, 23(1):84-88.
    [Abstract](750) [HTML](0) [PDF 1.11 M](749)
    Rice bran is one of the high value-added resources, which is rich in nutrient, and has broad application prospects. It has an important significance to realize the value-added transformation of rice bran for improving the level of grain processing of China. The progress in properties,stabilization and the active factors of rice bran, and its application in the food industry was reviewed.
    22  Comparative study on resistance of six varieties of wheat to maize weevil
    王殿轩 袁玉珂 张志雄
    2015, 23(1):89-93.
    [Abstract](981) [HTML](0) [PDF 1.50 M](814)
    Six varieties of wheat were selected from Hebei, Henan and Shandong provinces, which were LiangXing 66, Fanmai 8, Xinong 979, Zhengmai 7698, Jimai 22 and Aikang 58, respectively. The moisture content of grain was adjusted to 12.5% after sampling from field. Each test sample in weight of 16 grams was infested by six parent weevils which ratio of female to male was four to two. The emergence time and progeny number of adults, weight changes of test sample were checked. And the sensitive coefficient was calculated according to the checked data. The results showed that in Jimai22 the mean development duration of the insect was shortest, for 40.8 days, and the number of progeny was biggest, 46 adults. The sensitive coefficient of Jimai22 to the weevil was 9.40. In Xinong979 the mean development duration of the insect was 42. 6 days. The number of progeny was 8 adults. And the sensitive coefficient of Xinong979 was 4.98. The beginning time, peak number time and ending time of adult eclosion for the insect was gotten short for Jimai22 that the resistance to insects was on the lowest level. For Xinong979 that the resistance to insects was on top level, the beginning time and ending time of adult eclosion were bigger than others, but not the biggest number. For Liangxing66 that the resistance to insects was less than that of Xinong979, the ending time was longer than that of others. There was a little of change on weight of samples in the days from the insect egg infesting to beginning time of adult eclosion. The results showed that there were obvious differences in resistance to insects between wheat varieties. The smaller sensitive coefficient was,the more the progeny number was. The eclosion duration was not entirely consistent with trends of sensitive coefficient; and there was no obvious correlation between the sensitive coefficient and the weight change of wheat infested by the insect.
    23  Prediction of the temperature field of high & large warehouse based on BP neural network
    高松 宋辉
    2015, 23(1):94-97.
    [Abstract](895) [HTML](0) [PDF 3.05 M](680)
    Large warehouse is the main type of grain granary for state grain depot. In the summer, due to the continuous heat outside, grain pile will reach a higher temperature, moreover, the growth of microorganisms will lead to further internal heat for grain heap, which would harm the security of stored grain. In order to safeguard the quality of the stored grain and control the temperature, it is important to research and apply granary temperature field prediction system. BP neural network forecasting model was studied based on neural network model. The actual monitoring data of grain in warehouse were selected to emulate on MATLAB platform, and construct models. The factors which affected the grain temperature field were analyzed, and the weights of the factors were determined by SPSS statistical software, the results of the principal component analysis were verified by neural network method.
    24  Study on storage quality of maize under high temperature
    王若兰 马良 梁竣祺
    2015, 23(1):98-101.
    [Abstract](759) [HTML](0) [PDF 2.66 M](673)
    The maize was treated by blast drying and modulation. The samples with initial moisture content were 14.5%, 11.7%, 9.9% and 7.8%(wet basis), respectively, and air-tight stored at 35 ℃. The maize deterioration parameters including seed viability, conductivity, catalase activity, fatty acid value and tasting score were monitored. The change of moisture content and storage quality of the maize stored in high temperature was studied. The results showed that the seed viability, catalase activity and tasting score of the maize with moisture content of 14.5% decreased much more than the others, which were 100%, 90.4 mgH2O2/g and 42.1, respectively; the conductivity and fatty acid value of the maize with moisture content of 7.8% increased a little, which was the smallest of the all, 10.84 μSocm-1og-1 and 12.8 mgKOH/100 g, respectively.
    25  Technical analysis of Design code for vegetable oil depot
    2015, 23(1):102-104.
    [Abstract](1112) [HTML](0) [PDF 1.10 M](678)
    Some provisions, which was easy to cause confusion, in Design code for vegetable oil depot (LS 8010-2014) implemented on March 1, 2014 were analyzed in technical aspect. The provisions included determination of the flash point of vegetable oil, fire hazard classification, the total capacity of the tank group, tank spacing, tank type and ratio of height to diameter and vegetable oil tank can installed without a lightning rod etc. So the relevant personnel within the industry can correctly understand and use the code.
    26  Establishment and application of market prediction model of small-pack edible oil
    赵阳 刘洋 邹昕
    2015, 23(1):105-108.
    [Abstract](796) [HTML](0) [PDF 1.48 M](705)
    The small-packag edible oil is a kind of oil with particular package distinguished with the edible oil in bulk. It has not only packing for transport,but also sales package comparing with edible oil in bulk. So the quality of products will be ensured. The basic principles of multiple linear regression model was studied, according to the related data of small-pack edible oil from 2000 to 2013, the prediction model of market growth rate was set up. The demand of small-pack edible oil in 2014~2019 was predicted by the model.

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