Volume 25,Issue 3,2017 Table of Contents

1 Develop coarse cereals and whole grain foods industry to promote grain supply side structural reform

姚惠源

2017, 25(3):1-3.

[Abstract](787) [HTML](163) [PDF 546.37 K](413)

Abstract:
The development of high-quality coarse cereals industry is one of the important measure of China's grain supply side structural reform in the following 13th Five-Year or even longer period, which can provide the high-quality raw materials for whole grain foods industry, it's also an important part of the Central Committee of the Communist of China(CPC)'s great development strategy of “health China”. Whole grains foods processing is becoming the development direction of the global grain processing and food industry, its significance is not only lies in the promotion of national health, but also ensuring the strategic significance of food security, economical use of resources and environment protection etc.The trend of development of whole grains foods is discussed for cereal and beans are the main food in the country nowadays. A great deal of research and development of whole grains foods is carried out by food enterprises, universities and academes. Their valuable experiences are meaningful to solve the problems about food supply side structural reform, increase grain production efficiency, increase the income of farmers and ensure food safety in China.

2 Quality analysis of Hubei medium and late nonglutinous rice in 2014

周显青 , 张鹏举 , 张玉荣 , 孟欢 , 熊宁

2017, 25(3):10-16.

[Abstract](744) [HTML](173) [PDF 4.61 M](403)

Abstract:
In order to find out the quality traits of medium and late nonglutinous rice in Hubei province and promote the improvement of rice quality, 115 rice samples harvested in 2014 were selected to determine their milling quality, chemical properties, gelatinization characteristics and cooking quality, and the quality indexes were analyzed by means of mathematical statistics analysis. The results showed that the coefficient of variation of the majority (77.8%) of quality index was more than 10% in the 19 indexes, which indicated that the rice samples collected in this research were in different quality levels and were representative. The brown rice rate of 99.1% paddy and the head rice rate of 98.3% paddy reached to the national standard of third-grade paddy, and the amylose content of 70.4% paddy, gel consistency of 96.5%, chalkiness of 38.3% and chalky kernel percentage of 21.7% reached to the national standard of third-grade paddy. The principal component analysis results showed the contribution values of the first, second and third principal components were 37.11%, 22.94% and 15.37%. The first principal component divided the rice samples into two categories, the first group of rice from Xiaogan production areas, with the quality characteristics of high amylose, high setback value, and low attenuation value, while the second group of rice from Jinmen and Jingzhou production areas, with the characteristics of low amylose, low setback value and high attenuation value.

3 Effects of various proteins on the properties of extruded texture of wheat gluten

蒋华彬 , 刘明 , 刘艳香 , 田晓红 , 谭斌 , 于国萍 , 郭文杰

2017, 25(3):17-22.

[Abstract](795) [HTML](153) [PDF 2.36 M](385)

Abstract:
The effects of peanut protein, pea protein and soy protein isolate on the properties of extruded texture of wheat gluten were explored. The results showed that the addition of the proteins had significant effects on the properties of textured wheat gluten. The color parameters decreased in different degree with the increasing of three kinds of protein content. The decreasing amplitudes were gentle with the increasing of peanut protein and pea protein content, while decreased rapidly with the increasing of the soy protein isolate content. The addition of appropriate amount peanut protein(10%～20%) could improve sensory and the textural properties(the hardness and chewiness decreased slightly); Both the addition of appropriate amount pea protein(20%) and soy protein isolate(20%) could improve the textural properties.

4 Effect of microwave cooking technology on quality characteristics of corn steamed bread

王小鹤 , 于淼 , 王锋

2017, 25(3):23-27.

[Abstract](691) [HTML](159) [PDF 1.12 M](452)

Abstract:
The effect of water addition, proofing time, microwave power and cooking time on the sensory quality of corn steamed bread have been determined by the method of response surface methodology(RSM) to obtain a suitable technical parameters. The qualities of both corn steamed bread and wheat steamed bread cooked by both microwave and traditional steam method were compared. The results showed that the optimal condition by microwave was: water addition, 60%, proofing time, 45min, microwave power, 490W and microwave time 3.5min. On the experimental condition, the organoleptic quality of corn steamed bread cooked by microwave was fairly close to that cooked by steaming（P<0.05）.Compared to steamed one and wheat steamed bread, corn steamed bread cooked by microwave had lower moisture component, higher hardness and adhesiveness, and less springiness, while resilience and chewiness were better than steamed corn steamed bread and wheat steamed bread. The optimized microwave method is feasible and suitable to promote.

5 Relationship between the nutritional component of oat groats and the processing quality of oat flake

陈子叶 , 王丽娟 , 李再贵

2017, 25(3):28-32.

[Abstract](744) [HTML](168) [PDF 629.45 K](397)

Abstract:
The nutritional component of oat groats and the processing quality of oat flake was investigated with 56 portions of oat as samples, and the relationship between them was analyzed. The results showed that a*, amylose content the fat content of oat groats and a*, viscosity and total soluble solid of oat flake were more easily effected by the variety of oat. The fat content and β-glucan content of avena sativa were significantly lower than oat groats（P<0.05）. The water absorption at room temperature and b* of oat flake with husk were significantly higher than oat flake without husk （P<0.05）, while L* was lower（P<0.05）.The color of oat groats had a positive correlation with that of oat flake（P<0.01）. The higher the protein content, amylose content, ash and fiber content of oat groats, the higher the water absorption, total soluble solid and viscosity of oat flake. However, the higher the fat content and starch content of oat groats, the lower the above parameters of oat flake. The protein content of oat groats could significantly influence the water absorption in high temperature and viscosity as well as brewing property of oat flake.

6 Development of bread with shepherd's purse

黄慧福 , 黄娇

2017, 25(3):33-36.

[Abstract](778) [HTML](162) [PDF 1.05 M](374)

Abstract:
Based on the basic formula of the bread, wildness shepherd′s purse was added. Taking the amount of shepherd's purse, bread improver, yeast and baking temperature as the factors, the optimal 〖JP2〗technology formula of Shepherd's-purse bread was obtained by single factor test and orthogonal experiment. The results showed that the optimal technology formula of Shepherd′s-purse bread was: with wheat flour as benchmark, the amount of shepherd's purse was 22%, bread improver 1.2%, yeast 1.6%, baking temperature 170℃. The shepherd's-purse bread was soft and tasted good, appeared uniform color with light green color inside and shepherd′s purse fragrance. It greatly enriched the nutrition and varieties of bread, and conformed to the standard of bread by physicochemical and microbiological test.

7 Research progress on different preparation technologies by microcapsules in oil production

王宇晓 , 耿娜 , 倪元颖

2017, 25(3):37-43.

[Abstract](797) [HTML](164) [PDF 1.00 M](451)

Abstract:
Unsaturated fatty acids in oils are very susceptible to oxidation. The oxidated oil not only harms the health of consumers, but also causes food safety problems. Microcapsule technology is an effective way to slow down or prevent the oxidation of unsaturated fatty acids in oil. The fatty acids compositions of oil are summarized and different preparation processes of the oil microcapsules are introduced in order to provide a reference for research and application of the oil microcapsules.

8 Research on chemical composition and preparation technology of chicken oil

李向阳 , 赵飞 , 孙思远 , 王家升

2017, 25(3):44-47.

[Abstract](612) [HTML](225) [PDF 717.28 K](423)

Abstract:
In recent years, the research on poultry fats has attracted attention of researchers at home and abroad. The chemical compositions, extraction and refining technology of chicken fat, as well as the application were summarized, in order to provide a reliable basis for further development and utilization of chicken oil products.

9 Determination of γ-aminobutyric acid in germinated brown rice by online pre-column derivatization combined with HPLC

陈雪 , 刘明 , 汪丽萍 , 谭斌 , 刘艳香 , 吴娜娜 , 于国萍

2017, 25(3):48-53.

[Abstract](680) [HTML](167) [PDF 2.24 M](462)

Abstract:
A HPLC method with online pre-column derivatization for determination of γ-amino butyric acid (GABA) in germinated brown rice was established. The germinated brown rice sample was extracted two times by ratio of solid to liquid 1∶5, ultrasonic power account for 60% of total power, at 30℃ for 30min. Online pre-column derivation 2min were reacted by using orthophthalaldehyde (OPA) derived reagents and sample after mixing 10 times. The sample was separated on an Agilent Eclipse Plus C18 column（at 1.0mL/min, 338nm and 40℃）.Good linearity was observed in the range of 5～50mg/L with the correlation coefficient＞0.9990; minimum detection limit 0.33mg/L, minimum quantitative detection limit of 1mg/L, fortified recovery 94.80%～98.40%, RSD 1.82%～2.58%. The proposed method is simple, rapid, sensitive, accurate and suitable for the detection of GABA in germinated brown rice.

10 Rapid determination of deoxynivalenol in wheat and its products by colloidal gold stripes

朱云 , 徐琳娜 , 师征杰 , 沈静怡 , 李秀林

2017, 25(3):54-56.

[Abstract](704) [HTML](156) [PDF 829.57 K](389)

Abstract:
Determination of deoxynivalenol(DON) in wheat and its products by colloidal gold strips was very fast and accurate. Its recovery rate was between 86.67%～120%. Compared with the HPLC method, the results showed that there was no significant difference between the two methods in the detection of DON. The recovery rate was a little higher than HPLC. But the coefficient of variation was bigger. At low concentrations (<1500μg/kg), the rapid method had a linear relationship with the standard method: Y=1.0773X+83.786(Y represent the result by rapid method, X represent by HPLC method, R2=0.9637).

11 Discussion on the determination of processing precision of wheat flour

王江蓉 , 周京 , 沈娜 , 黄卫

2017, 25(3):57-60.

[Abstract](727) [HTML](174) [PDF 1.22 M](398)

Abstract:
Taking wheat flour as the object, the relationship between grade identification of wheat flour, processing precision and wheat flour color, flour yield was researched by statistical analysis of the classification of wheat flour, bran speck, compared with wheat flour color control material standard sample. The results showed that the average flour yield of the 241 wheat samples was 61.4%, with the maximum of 68.9%，and the minimum of 50.1%; the average whiteness was 76.9. There was an incompletely negative correlation between flour yield and whiteness value, which indicated that wheat flour color had a great relationship with wheat variety.

12 Determination of malondialdehyde in food by color-fading reaction of fast green- spectrophotometry

杨秀军 , 马璐 , 凌绍明

2017, 25(3):61-64.

[Abstract](778) [HTML](165) [PDF 1.38 M](426)

Abstract:
In sulfuric acid solution，Fenton reaction was used to produce hydroxyl radical to discolor fast green. But malondialdehyde（MDA） could inhibit the oxidation of hydroxyl radical on fast green. Based on this fact，spectrophotometric method for determination of MDA by color-fading of fast green was proposed. In the optimal experimental conditions, in the linearity range of 0.083μg/mL～3.33μg/mL, the regression equation was △A625nm=0.0837ρ＋0.0204，with correlation coefficient of 0.9926 and detection limit of 0.038μg/mL. For the determination of MDA in foods，this method presented RSD of 1.5%～2.7% and recovery of 96.2%～106.9%.

13 Study on phosphorylation modification and immunocompetence of pectin

张雪红 , 刘利娜 , 林翠梧

2017, 25(3):65-69.

[Abstract](665) [HTML](162) [PDF 1.25 M](464)

Abstract:
Phosphorylation of pectin was researched with solvent, reaction time, reaction temperature and ratio of phosphorus oxychloride (POCl3) to pectin as factors, and phosphorus content as index. T lymphocyte immune proliferation was tested to investigate the immune activity of pectin with and without phosphorylation. The experiment results indicated that dipolar solvent with higher polarity and reaction temperature could improve the phosphorus content; while it increased firstly and then decreased with the increase of solvent volume, reaction time, and quantity of POCl3. Under the optimal synthetic technological conditions, i.e. reaction temperature 50℃, the ratio of POCl3 to pectin 3∶1, and the reaction time 3h, the phosphorus content of the phosphorylated pectin could reach 11.52%. The apple pectin, phosphorylated apple pectins with high and low phosphorus content had no immune activity, while phosphorylated apple pectin with middle phosphorus content had obvious immunosuppressive activity.

14 Preparation of ginsenoside Rg5 with ginseng fibrous root powder

郭丹丹 , 成乐琴 , 李玲 , 甘凤琴 , 于秀茹

2017, 25(3):70-76.

[Abstract](749) [HTML](152) [PDF 2.40 M](405)

Abstract:
Taking ginseng fibrous root powder (GFRP) as raw material, hydrochloric acid as a catalyst and water-saturated n-butanol as the extraction solvent, respectively, the method of preparation of ginsenoside Rg5 from GFRP at atmospheric pressure by heating reflux was studied. The extraction process of ginsenoside Rg5 was optimized through one-factor experiment and orthogonal experiment, the precision test, stability test, repeatability test and sample recovery test were also carried out. High Performance Liquid Chromatography was applied to determine the content of ginsenoside Rg5 in ginseng fibrous root powder extracts. The optimum result obtained from orthogonal test was as follows: ratio of ginseng fibrous root powder to extraction solvent 1∶20g/mL, acid concentration 0.06mol/L, extraction temperature 70℃ and extraction time 5 h. Under the optimized conditions, the yield of ginsenoside Rg5 was 2.48%. Ginsenoside Rg5 showed good stability in 48 h, and the sample recovery rate was 99.32%～103.70%, RSD was 1.33%. The method has following characteristics such as high extraction yield, simple operation, good reproducibility and short extraction time.

15 Studies on the processing technology and the succession law of microbial community of wheat koji purple sweet potato sake

刘晓莉 , 李静 , 谭海刚 , 于翠芳 , 王世清

2017, 25(3):77-81.

[Abstract](762) [HTML](155) [PDF 1.88 M](467)

Abstract:
The purple sweet potato wine processing technology was optimized by single-factor experiment and orthogonal experiment with alcohol content, sensory evaluation, pH value and sugar content as the indicators, wheat koji and Saccharomyces cerevisiae S45 bred from plasma mutagenesis as additive. The results showed that the optimum fermentation conditions were: fermentation temperature 25℃ for 7 days, addition amount of wheat koji 3%, and addition amount of Saccharomyces cerevisiae 3% which was added immediately. The alcohol content of the purple sweet potato sake was 11.3%(v/v), total suger content 3.55g/L, solids content 4.3g/L, pH 3.34, total acid 3.90g/L. The research on community succession in the process of fermentation showed that bacteria bred earlier than the other fungoid, and the quantity increased quickly at first then slow down rapidly. Next was mould then the yeast. After fermentation for 7d, compared with the initial fermentation the quantity of yeast kept the same, while those of bacteria and mould decreased significantly.

16 Breeding of spinosad high-producing strains through MPMS mutagenesis combined with antibiotics

王海霞 , 陈园 , 王超 , 黎琪 , 陈新 , 张晓琳

2017, 25(3):82-86.

[Abstract](743) [HTML](168) [PDF 2.52 M](406)

Abstract:
Spinosad high-producing strains were breeded from strains ASAGF 13-8-1 mutated by multifunctional plasma mutagenesis system（MPMS）, combined with streptomycin, gentamicin, chloramphenicol and rifampicin resistance screening. A fast and high throughput screening method of 96-well plate and bioassay as well as the shake flask culture were employed to primary and secondary screen respectively. One mutant 14-2 have been obtained from isolates of MPMS mutagenesis combined with antibiotic of 0.9μg/mL streptomycin,14μg/mL gentamicin,400μg/mL rifampicin,2μg/mL chloramphenicol through five rounds rescreening, and showed spinosad production enhanced by 28.68%, compared to original strain. By comparing the impact of MPMS mutagenesis and MPMS mutagenesis combined with antibiotic combination of Str 0.9 Gen 14 Rif 400 Chl 2 on ASAGF 13-8-1, the results showed MPMS mutagenesis combined with antibiotics help breed of spinosad high-producing strains.

17 Study on the changes of quality index of high quality milled long-grain-nonglutinous rice during storage in underground granary

毛海锋 , 曾端辉 , 卢黄华 , 王东 , 柳群慧

2017, 25(3):87-91.

[Abstract](819) [HTML](165) [PDF 2.06 M](382)

Abstract:
To explore the method of green and safe storage of processed grain, 2 kinds of high quality milled long-grain-nonglutinous rice were stored in underground granary in high temperature and high humidity area to determine regularly the quality indexes, including moisture, the amount of broken kernels, small broken kernel rate, chalky kernel rate, yellow-colored kernel, amylose content, tasting score, color and odor, unsound kernel and pest population density. The results showed that the moisture of the testing rice declined slightly and their inhibition period against pest was 13 months; the indexes of small broken kernel rate and color and odor were not significant changes, the amount of broken kernel, yellow-colored kernels and unsound kernels increased a little, amylose content increased gradually, but none of them decreased the quality level of rice. While the chalky kernel rate increased significantly and the tasting score decreased significantly, which decreased the quality level of rice. It shows that the underground granary has a good effect of moisture retention, fresh-keeping and pest control. The storability of high quality milled long-grain-nonglutinous rice has relationship with storage condition and the grain varieties.

18 Preliminary study on species of predacious mites among the surface layer of grain bulk in the grain storage region with medium and high temperature

李娜 , 贺培欢 , 潘德蓉 , 伍祎 , 汪中明 , 卢德杰 , 曹阳 , 张涛

2017, 25(3):92-95.

[Abstract](752) [HTML](158) [PDF 801.18 K](415)

Abstract:
Most predatory mites feed on mites of Acaridae, Glycyphagidae and stored-grain insects. Predatory mites such as C. eruditus and C. malaccensis have been carried out a lot of experiments as natural enemy insects because of preferring hunting T. putrescentiae, A. ovatus, egg and larvae of T. confusum and T. castaneum, as well as other stored-grain pests, as natural enemies applied in the biological control technology. In recent years, since grain storage technology has been improved continuously in China and grain storage environment also has been greatly improved, major species of stored-grain pests in the grain mass have also changed a lot. In order to explore the species of predatory mites in the grain surface layer in the grain storage region with medium and high temperature, corrugated board has been used to trap the species of predatory mites in 20 grain depots in medium and high temperature grain storage ecotope. Results indicated that four kinds of predatory mites, B.tarsalis, B. keegani, C. eruditus, C. malaccensis , were found in the grain surface layer.

19 Improvement and performance comparison of coverage preserving routing algorithms for wireless sensor network in grain pile

廉飞宇 , 付麦霞

2017, 25(3):96-101.

[Abstract](747) [HTML](171) [PDF 2.26 M](403)

Abstract:
There have been large amounts of sensor network in state-owned grain depots nowadays, and wireless sensor network based on clustering method is its direction of development. However, there has been a problem that cluster heads have a heavy burden due to transmitting mass data, which finally leads to failure of cluster heads because of energy depletion and generation of a coverage dead zone in the wireless sensor networks. We proposed an improved method for coverage conserving routing algorithms to try to solve the problem. For single hop communication, we selected cluster heads according to redefined coverage redundancy; and for multi-hop, we regarded a cluster head with higher coverage redundancy in father nodes as a route for the next hop. By comparing with LEACH-Coverage-U algorithm, simulation results show that, the method proposed in the paper can reduce energy consumption of the network effectively and improve network coverage markedly.

Home

Journal Introduction

The 30th Anniversary

Editorial Board

Guide for Authors

Highlights

Special Column

Online Journal

Business Cooperation

Contact Us

Chinese Version

Volume 25,Issue 3,2017 Table of Contents

Current Issue

Volume

Issue

Most Read

Most Cited

Most Downloaded

Cooperation unit

External Links