Most downloaded articles

1 State-of-the-art of egg yolk lecithin: molecular structure, extraction strategies, bio-activities and liposome application

朱帅 , 黄梦玲 , 吴倩倩 , 杨瑞鹏 , 张敏 , 刘云

2020, 28(3):18-25.

[Abstract](599) [HTML](0) [PDF 2.02 M](3029)

Abstract:
This review article addresses the state-of-the-art of egg yolk lecithin based on several aspects of molecular structures, extraction methods, functional activities and liposomes applications. Egg yolk lecithin are amphiphilic molecules, which structure is mainly composed of glycerol, phosphate acid and fatty acids through acyl group bond. According to lecithin base group, there are six kinds of lecithin, including phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidic acid (PA), and phosphatidylglycerol (PG). Organosolvent extraction and supercritical CO2 extraction are the common approaches for egg yolk extraction. It has been investigated that egg yolk lecithin has many physiological biological activities, such as anti-oxidation, anti-microbial, anti-inflammatory, nueroprotection, and cardiocerebral vascular protection. Finally, the clasification of lecithin liposomes and its application are briefly presented in this review article. We are undoubtedly sure that this review will pave the way towards R&D of egg yolk lecithin in future.

2 Study on optimization of the technological formulation of pentosan cookie by response surface method

张强 , 赵卉珉 , 梁进

2019, 27(1):24-29. DOI: 10.16210/j.cnki.1007-7561.2019.01.005

[Abstract](638) [HTML](471) [PDF 5.02 M](2950)

Abstract:
In order to improve the production process of traditional cookies, the optimal process formula of cookie with pentosan was explored. The effect of pentosan powder and soft sugar and baking time on the quality of cookies were determined by single factor test. The quality of the products were analyzed by the experiment designed by Box-Behnken. The result showed that the optimal formula of the cookies was: the percentage of pentose 10.85%, soft sugar 27.58% and baking time 18.93min. The pentosan cookie not only has the crisp and sweet taste of traditional cookies, but has the effect of dietary fiber of pentosan, which was complement for human body.

3 Research progress on functionof natural pigment astaxanthin

孟昂 , 赵晓燕 , 朱运平 , 张晓伟 , 刘红开 , 朱海涛

2019, 27(5):49-54.

[Abstract](508) [HTML](0) [PDF 460.31 K](2634)

Abstract:
Astaxanthin belongs to lutein in carotenoids and is a secondary metabolite synthesized by many microalgae, yeasts and bacteria. Astaxanthin has been listed as one of the best preventive and therapeutic agent for many acute or chronic diseases due to its unique chemical structure.Based on current research trends, the existing data on astaxanthin in various biological activities, including antioxidants, regulation of inflammation and atherosclerosis, skin damage, neurodegeneration, tumor and immune activity, improved cognitive function and repair of damaged DNA, were summarized in order to provide theoretical guidance for the functional study of astaxanthin.

4 Research progress on the function and application of gingerol

SUN Lu , ZHAO Xiao-yan , ZHU Yun-ping , ZHANG Xiao-wei , LIU Hong-kai , ZHU Hai-tao

2020, 28(4):138-144.

[Abstract](604) [HTML](0) [PDF 796.71 K](2406)

Abstract:
Gingerol is one of the bioactive ingredients in ginger, which plays an important role in the medicinal efficacy of ginger. In this study, the chemical structure and composition of gingerol were introduced, and the advantages and disadvantages of different extraction technology and separation methods of components were compared according to the difference of gingerol compounds. In addition, the main problem of determining gingerol method was put forward. The research progress of gingerol functions and mechanisms including anti-tumor, antioxidant, anti-inflammatory and anti lipid of gingerol in the domestic and foreign were introduced. According to it’s functional characteristics, the application prospects of gingerols in food, medicine, health care and cosmetics were finally prospected.

5 Research Progress on the Antioxidation of Edible Vegetable Oils (Online First, Recommended Article)

LI Xin , GUO Mi-mi , FAN Wen-guang , XUE Ya-lin , DUAN Zhang-qun

2024, 32(3):109-116.

[Abstract](98) [HTML](78) [PDF 482.59 K](2026)

Abstract:
Edible vegetable oils could provide energy, essential fatty acids and various micronutrients required in the body. However, vegetable oils, being rich in unsaturated fatty acids, are susceptible to oxidation to produce a series of oxidation products that are harmful to health after consumption, due to environmental factors during processing and storage. Therefore, this paper introduced the causes of oxidation in edible vegetable oils, the mechanism of lipid autoxidation, the main oxidation pathways and the hazards of oil oxidation, and the research progress of antioxidation on edible vegetable oils were also reviewed, including low-temperature storage, gas-conditioned storage and adding single or combined antioxidants. Meanwhile, the current problems on the lipid oxidation and the antioxidant measures in edible vegetable oils were discussed. This work could be expected to provide some references for the researches focusing on the oxidative stability of edible vegetable oils.

6 Analysis on fatty acid components and physical-chemical indexes of hempseed oil

伍先绍 , 凌海 , 胡蓉

2017, 25(1):24-28.

[Abstract](850) [HTML](573) [PDF 1.11 M](2003)

Abstract:
The characteristic indexes， physical-chemical indexes， and main food safety indexes of hempseed oil which were produced in Guangxi were determined. The results showed that the refractive indexes (n40) were between 1.4698～1.4702， relative densities (d2020)0.9230～0.9261， iodine values 162.8～168.2g/100g， saponification values 189.9～197.0mg/g. 12 kinds of fatty acid compositions， including myristic acid，palmitic acid， palmitoleic acid， heptadecanoic acid， cis-10-Heptadecenoic acid， stearic acid， oleic acid， linoleic acid， linolenic acid， arachidic acid， cis-11-Eicosenoic acid and behenic acid， could be detected in hempseed oil by gas chromatography. The total amount of unsaturated fatty acids accounted for 83.6%～90.4%， and the proportion of polyunsaturated fatty acids were 71.6%～79.1%. The unsaturated fatty acids were mainly oleic acid， linoleic acid， linolenic acid， accounting for 9.6%～14.7%， 52.2%～58.2% and 15.2%～23.9% respectively. The total saturated fatty acids accounted for 9.3%～12.0%. The main components of the saturated fatty acids were the palmitic acid and stearic acid. The results of characteristic indexes showed that hempseed oils were rich in polyunsaturated fatty acids， and were rich in linoleic acid and linolenic acid simultaneously， which had high nutritional and health value. The results of physical-chemical indexes and food safety indexes showed that the contents of moisture and volatile matter， acid value， benzo(α)pyrene and lead should be monitored and controlled， especially for acid value and benzo(α)pyrene.

7 Separation and extraction of oat protein components and analysis by SDS-PAGE

王美玉 , 粱亚萍 , 王愈 , 陈振家

2018, 26(5):1-5. DOI: 10.16210/j.cnki.1007-7561.2018.05.001

[Abstract](848) [HTML](446) [PDF 1.01 M](1917)

Abstract:
The separation and extraction process of protein components in oat were optimized by single factor experiments and the protein subunit components of oat were analyzed by SDS-PAGE. The results showed that the optimal temperature for extraction of oat albumin was 40 ℃, the optimal salt concentration for globulin was 7%, the optimal ethanol concentration for prolamin was 75%, the optimal alkali concentration for glutenin was 0.05 mol/L, the extraction rate of oat protein 83.1%. The results of SDS-PAGE showed that the oat albumin distributed in the range of 10~100 kD; the oat globulin was composed of two subunits with molecular weight in the range of 97.4~100 kD and 43~ 66.2 kD respectively; the distribution range of most oat prolamin subunits was 18.39~40.72 kD; and the distribution range of some oat glutenin subunits was between 20.67~26.66 kD and 43.29~50.80 kD.

8 Research progress on the relationships between dietary fructose and health

庞邵杰 , 綦文涛 , 宋歌 , 王勇 , 孙辉

2020, 28(1):76-80.

[Abstract](393) [HTML](0) [PDF 189.82 K](1874)

Abstract:
With the rapid development of fructose industry, dietary fructose intake of Chinese residents has increased steadily. Thus, it is particularly critical to investigate the status of dietary fructose intake and its relationship to health. The relationship between dietary fructose and chronic non-communicable diseases, such as obesity, dyslipidemia, diabetes, hypertension and gout were reviewed in this paper. The aim of this study is to provide reference for the fundamental researches and applications of fructose.

9 Research on baking quality of thirty-three varieties of wheat grown in Anhui province

李艳敏 , 李珊 , 王月娥 , 沈家成 , 张文明 , 郑文寅 , 姚大年

2017, 25(6):26-32.

[Abstract](702) [HTML](506) [PDF 733.36 K](1810)

Abstract:
In order to provide reference for the quality utilization of wheat varieties (lines),thirty-three wheat varieties harvested in Anhui province in 2016 were selected as materials to evaluate the grain quality,dough properties,bread baking quality,flour whiteness,lipoxygenase (LOX) activity,and carotenoid content and other quality characters.The results showed that there were extremely remarkable differences in grain quality,bread baking quality,flour whiteness,LOX activity,and other quality characters among varieties.The texture of crust and shape of bread were positively correlated to LOX activity and b value.The colour of bread crumb had an extremely significantly positive correlation with stability time of dough,while significantly negative correlation with the degree of softening.There was a significant positive correlation between smoothness and a value,b value,LOX activity,while significantly negative correlation with L value and whiteness;the texture of bread had significantly positive correlation with b value,and total evaluating score of bread with stability time.Five wheat varieties,including guomai 182,su 4095,yangmai 23,zhoumai 28 and Anke 157,were selected as varieties with good baking qualities.In addition,the quality characters and utilization of wheat grown in Anhui province were discussed.

10 Research progress of soy peptide, wheat peptide and collagen peptide in sports nutrition(Online First, Recommended Article)

QIANG Wan-li , LI Jing , HUAN Mei-li , Li HUI , ZHANG Lian-hui , JIAO Han-xiao , ZOU Di

2020, 28(4):59-65.

[Abstract](323) [HTML](0) [PDF 489.66 K](1808)

Abstract:
This paper reviews the development trend and prospect of sports nutrition market, as well as the research advance and functions of soy peptide, wheat peptide and collagen peptide in sports nutrition. The functions mainly include offering the required protein and essential amino-acid (EAA), relieving fatigue, repairing of exercise-induced muscle damage, promoting fat metabolism, elevating athletic ability and so on. The paper mainly describes the molecular weight distribution, essential amino acid composition and function of different peptides in sports performance which will provide some references and theoretical support for the application and development of sports nutrition products.

11 Talk about the characteristics of grain storage in squat silo

张来林 , 蔡育池 , 许国川 , 苏瑜敏 , 刘育森

2019, 27(5):97-100.

[Abstract](1023) [HTML](0) [PDF 198.67 K](1745)

Abstract:
According to the structure of squat silo, the characteristics of large grain heap and experience in the past 20 years, the characteristics of grain storage in squat silo were summarized. By utilizing favorable conditions for playing good thermal insulation of squat silos and complete facilities, improving the management mode during processing,the grain temperature in squat silo was controlled, therefore some problems,such as agglomeration, moisture condensation, grain hanging on the silo wall, were avoided to ensure the safety of grain storage in squat silo.

12 Research progress for influence of starch properties and flourparticle size on rice food quality

吴娜娜 , 李莎莎 , 刘明 , 田晓红 , 刘艳香 , 汪丽萍 , 翟小童 , 谭斌

2016, 24(1):6-9.

[Abstract](726) [HTML](257) [PDF 1.14 M](1733)

Abstract:
The research progress for the influence of amylose，damaged starch and particle size of rice flour on rice food quality in home and abroad are summarized in this paper.This paper may provide some references for the utilization of rice in flour form，which refer to rice foods.The expectation for rice utilization in flour form in China is also made in this study.

13 Research on adsorption removal of phthalic acid esters in oil

张明明 , 刘玉兰 , 杨金强 , 刘必衍

2015, 23(5):32-36.

[Abstract](948) [HTML](0) [PDF 5.29 M](1685)

Abstract:
The effects of adsorbent type (10 types of adsorbents), adsorbent dosage, adsorption temperature and adsorption time on the removal of 5 plasticizers in camellia oil were investigated. The results showed that the optimal adsorbent was H-2 activated carbon, followed by 55F-A activated carbon, 55JN-C activated carbon, attapulgite and activated clay, when the adsorption temperature was 110 ℃, the adsorption time was 30 min and the dosage of adsorbent was 2.0%. Under the optimal condition (the adsorption temperature was 130 ℃, the adsorption time was 50 min and the dosage of the H-2 activated carbon was 2.0%), the removal rates of DMP, DEP, DIBP, DBP and DEHP were 76.7%, 50.7%, 52.4%, 22.2% and 6.1%, respectively. Removing DMP, DEP and DIBP from camellia oil by adsorption was efficient, while inefficient for high molecular weight DBP and DEHP.

14 Analysis of the consumption market and the standard of buckwheat dried noodles

田晓红 , 谭斌 , 吴娜娜 , 刘明 , 汪丽萍 , 刘艳香 , 翟小童

2019, 27(5):6-9.

[Abstract](524) [HTML](0) [PDF 1.03 M](1669)

Abstract:
In recent years, along with the development of Chinese economy, buckwheat dried noodles, with health promotion effects，have developed rapidly. From 2017 to May 2019, the product quantity of buckwheat dried noodles had increased seven times from 321 to more than 2 300. Because of lacking of relevant standard, all noodles containing buckwheat flour called buckwheat noodles if only with content of buckwheat flour from 0.5% to 100%. Such behavior disturbed the market order. In order to guide and regulate the buckwheat noodles market, some enterprises marked buckwheat type and quantity on the product label. Based on the analysis of the status of dried noodles in China，and combined the analysis of buckwheat noodles standard in Japan, the development direction of Chinese buckwheat dried noodle standard were discussed.

15 Progress in the Investigation on Nutrition and Starch Properties of Quinoa(Online First, Recommended Article)

WANG Xiao-xuan , ZHANG Yu , QIAN Cheng , YI Xue-er , MA Zhi-min , LI Fan , LI Cheng , GUAN Xiao

2021, 29(4):12-19.

[Abstract](488) [HTML](301) [PDF 1.06 M](1665)

Abstract:
Quinoa (Chenopodium quinoa Willd.) has gaining wider attention for its well-balanced nutrition in recent years. As the main ingredient of quinoa grain, starch accounts for more than 50% of the dry weight, which plays an important role in defining the functions and properties of quinoa-contained products. Quinoa starch has smaller granules (1~3 μm) and lower amylose content, compared with other grains. Its amylopectin contains a larger amount of short chains and super-long chains. In terms of nutrition, quinoa starch contains a higher proportion of slow-digesting starch (SDS), indicating its possibility of being applied to produce processed food with low glycemic index. Furthermore, quinoa starch has many applications within and outside of the food industry. To provide theory to support the application of quinoa in different industries, this paper reviewed quinoa’s composition, starch structure and related properties.

16 Research progress on rapeseed green processing technology

张鑫 , 任元元 , 王波 , 孟资宽 , 邹育 , 张星灿 , 王拥军

2020, 28(1):58-62.

[Abstract](488) [HTML](0) [PDF 189.81 K](1648)

Abstract:
Green processing technology has wide prospects in rapeseed industry. The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis, supercritical CO2 extraction, low temperature green refining combined with the utilization of by-products at home and abroad were introduced, and their application prospects were further prospected.

17 Research advances on the distribution and physiological activity of ferulic acid in grain

王薇薇 , 潘奕鸥 , 王丽 , 周航 , 李爱科

2019, 27(5):43-48.

[Abstract](520) [HTML](0) [PDF 4.80 M](1637)

Abstract:
Ferulic acid (FA) is one of the most abundant phenolic acids in grain, mainly existing in bran and cereal germ and existing as an insoluble combined state. FA has a strong antioxidant and cell-protection activity, and has a role in scavenging hydrogen peroxide, superoxide radical, hydroxyl radical and nitroso peroxide. In addition, FA can suppress the activity of enzymes producing free radical, and enhance the activity of enzymes scavenging free radical. Therefore, FA can be used to prevent or treat some diseases, such as cardiovascular diseases, alzheimer’s disease, cancer, diabetes mellitus, obesity, etc. Physicochemical properties, nutritional values and physiological activities of FA in grain and its benefits for health have been reviewed in this paper in order to offer some references for related researchers.

18 Profile analysis of food shelf-life research

QIANG Wan-li , XIE Tian , LI Hui , DU Yu-meng , LI Jing , LI Xiao-yan

2020, 28(4):43-47.

[Abstract](553) [HTML](0) [PDF 378.26 K](1636)

Abstract:
In today's society, the importance of shelf life is indisputable in all aspects of food industry including manufacture, processing, storage, distribution, sale and consumption. However, there is no general method to predict the shelf life of different kinds of food, because the products own properties, different processing and storage conditions will affect the safety and quality of food. This paper reviewed the relevant standards and regulations of food shelf-life in China and aboard, summarized the shelf-life prediction methods, models and examples based on the quality decay principle of dynamics of chemical quality, microbial growth kinetics and sensory prediction, and analyzed the existing problems of the prediction models in China based on the previous research. We hope this paper will provide certain basis for the evaluation, design and verification of food manufacturers' shelf-life.

19 Research progress of extraction and biotransformation of soybean isoflavones

周文红 , 郭咪咪 , 李秀娟 , 毕艳红 , 王朝宇 , 段章群

2019, 27(5):37-42.

[Abstract](601) [HTML](0) [PDF 248.86 K](1589)

Abstract:
Soybean isoflavone is a sort of secondary metabolite formed during the growth of soybean. It is mainly distributed in the cotyledons and hypocotyls of soybean in the form of glycosides and free aglycones. It has been shown that free soybean isoflavonehas a great many beneficial physiological functions, such as antioxidation, anticancer and cancer suppression, cardiovascular protection, prevention of osteoporosis and female climacteric syndrome. With the advancement of science and technology, soybean isoflavones have been widely applied in various foods. The reported extraction methods of isoflavones from soybean and their advantages and disadvantages were reviewed, and the biotransformation of glycosidic soybean isoflavones to free aglycones was also discussed. It is believed that this will be helpful for the application research of soybean isoflavones.

20 Construction and practice of intelligent grain depot

陈赛赛 , 王力 , 胡育铭 , 尹道娟 , 王伟宇 , 焦义文

2016, 24(2):97-101.

[Abstract](784) [HTML](435) [PDF 1.15 M](1573)

Abstract:
As intelligent construction for grain depot can improve the level of warehouse management, save the cost of labor, make scientific business decision, and guarantee the safety of grain storage, it has been increasingly concerned in various fields such as grain purchasing and storage enterprises. The construction and application of intelligent grain depot was summarized. Its application status in grain monitoring, intelligent ventilation, intelligent air conditioning, intelligent entering and exiting warehouse, video monitoring, warehouse information management and other aspects were introduced. The prospect of the construction of intelligent grain depot was also presented at the end of the paper.

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