Drying technology of angiotensin converting enzyme （ACE） inhibitory peptides derived from bovine casein was investigated. No significance was observed on ACE inhibitory activity of products prepared by spay drying a...Drying technology of angiotensin converting enzyme （ACE） inhibitory peptides derived from bovine casein was investigated. No significance was observed on ACE inhibitory activity of products prepared by spay drying and freeze drying （P〉0.05）. Spay drying was the best drying process for practical industry production. The inlet temperature ranged from 140℃ to 160℃ and the exit temperature ranged from 70 ℃ to 90 ℃ during the spay drying process. Under the optimal conditions, scale-up of angiotensin converted enzyme inhibitory peptide from 1 L to 10 L and the experiment was successively conducted. Peptide yield was 29% and half inhibitory concentration （IC50） was 0.53 g. L^-1.展开更多
[Objective] The research aimed to establish a rapid detection method for Shigella. [Method] Combining immunomagnetic separation technology with ATP bioluminescence technology, a new kind of fast and accurate ATP biolu...[Objective] The research aimed to establish a rapid detection method for Shigella. [Method] Combining immunomagnetic separation technology with ATP bioluminescence technology, a new kind of fast and accurate ATP bioluminescence magnetic enzyme immunoassay technique for Shigella was established. [Result] Using ATP bioluminescence magnetic enzyme immunoassay technique to detect standard solution for Shigella （ATCC 25931 ）, result showed that correlation coefficient between relative light intensity detected by instrument and bacteria concentration detec- ted by culture counting method was 0.981 1. Moreover, relation curve between relative light intensity and Shigella concentration was drawn. [ Conclusion] The method had a high detection speed and accuracy, and could be used for the rapid detection of pathogen in food and environment.展开更多
Enzyme technologies are widely used in the food industry due to their advantages of high efficiency,specificity,and safety.Recently,“future foods”is emerging as a new research hotspot with healthier foods that are m...Enzyme technologies are widely used in the food industry due to their advantages of high efficiency,specificity,and safety.Recently,“future foods”is emerging as a new research hotspot with healthier foods that are more nutritious,delicious,and sustainable;however,these foods still have problems with texture,nutrition,and flavor.Advances in enzyme technology have enabled the development of new tools and approaches to better manipulate food textures and nutritional aspects.In this review,we summarize enzyme technology applications in future food production,focusing on food texture,safety,and flavors.Furthermore,we discuss the prospects of enzyme-based technologies for future food production,including the modification of enzyme activities,the development of suitable food-grade hosts for enzyme production,and the optimiza-tion synergistic multi-enzyme systems.展开更多
基金Supported by Scientific Research Foundation for Young Scholars of Heilongjiang Province of China (QC07C25)The National High Technology Research and Development Program of China (2008AA10Z315)
文摘Drying technology of angiotensin converting enzyme （ACE） inhibitory peptides derived from bovine casein was investigated. No significance was observed on ACE inhibitory activity of products prepared by spay drying and freeze drying （P〉0.05）. Spay drying was the best drying process for practical industry production. The inlet temperature ranged from 140℃ to 160℃ and the exit temperature ranged from 70 ℃ to 90 ℃ during the spay drying process. Under the optimal conditions, scale-up of angiotensin converted enzyme inhibitory peptide from 1 L to 10 L and the experiment was successively conducted. Peptide yield was 29% and half inhibitory concentration （IC50） was 0.53 g. L^-1.
文摘[Objective] The research aimed to establish a rapid detection method for Shigella. [Method] Combining immunomagnetic separation technology with ATP bioluminescence technology, a new kind of fast and accurate ATP bioluminescence magnetic enzyme immunoassay technique for Shigella was established. [Result] Using ATP bioluminescence magnetic enzyme immunoassay technique to detect standard solution for Shigella （ATCC 25931 ）, result showed that correlation coefficient between relative light intensity detected by instrument and bacteria concentration detec- ted by culture counting method was 0.981 1. Moreover, relation curve between relative light intensity and Shigella concentration was drawn. [ Conclusion] The method had a high detection speed and accuracy, and could be used for the rapid detection of pathogen in food and environment.
基金This work is financially supported by the Tianjin Synthetic Biotechnology Innovation Capacity Improvement Project(TSBICIP-KJGG-004)the Fundamental Research Funds for the Central Universities(JUSRP12053,JUSRP52026A)the National First-class Discipline Program of Light Industry Technology and Engineering(LITE2018-08).
文摘Enzyme technologies are widely used in the food industry due to their advantages of high efficiency,specificity,and safety.Recently,“future foods”is emerging as a new research hotspot with healthier foods that are more nutritious,delicious,and sustainable;however,these foods still have problems with texture,nutrition,and flavor.Advances in enzyme technology have enabled the development of new tools and approaches to better manipulate food textures and nutritional aspects.In this review,we summarize enzyme technology applications in future food production,focusing on food texture,safety,and flavors.Furthermore,we discuss the prospects of enzyme-based technologies for future food production,including the modification of enzyme activities,the development of suitable food-grade hosts for enzyme production,and the optimiza-tion synergistic multi-enzyme systems.
