Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabiliza...Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice.Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure.In the present study,we used starch of three different V-type structures,namely V,V,and V,to encapsulate six different aroma compounds,including1-decanol(DN),cis-3-hexen-1-ol(HN),4-allylanisole(AN),γ-decalactone(DA),trans-cinnamaldehyde(CA),and citral(CT).The formed inclusion complexes samples were characterized using complementary techniques,including X-ray diffraction(XRD)and differential scanning calorimetry(DSC).The results showed that upon complexation with aroma compounds,all V-subtypes retained their original crystalline structures.However,different trends of crystallinity were observed for each type of the prepared inclusion complexes.Additionally,among three V-type starches,V-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of FormⅡcomplex.This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.展开更多
The extraction of linoleic acid from fatty acids(FA) of the cottonseed oil using starch–FA complexes was developed for the first time. We showed that starch can form inclusion complexes of different strengths with FA...The extraction of linoleic acid from fatty acids(FA) of the cottonseed oil using starch–FA complexes was developed for the first time. We showed that starch can form inclusion complexes of different strengths with FA and that the different strengths stem from the differences in chain length, degree of unsaturation, and position of double bonds of FA. The optimal separation conditions were determined as follows: The inclusion temperature is 69 °C, the inclusion time is 30 min, the starch/FA mass ratio is 10:1, and the ratio of the volume of methanol–water solution and the mass of FA is 18:1. Compared to urea inclusion complexation, starch complexation has milder reaction temperature and shorter reaction time. Under these conditions, linoleic acid can be concentrated from 38.9% to 70.04% by one-off extraction. Moreover, the experimental results demonstrate the almost perfect reusability of starch. These results show that starch complexation is a promising method that can be used to obtain highly concentrated linoleic acid from cottonseed oil.展开更多
[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex...[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex enzymes. [ Method] Two hundred ROSS broilers at age of 21 days were designed to five treatment groups, including the positive and negative control treatments, and Group 1 to 3 with feed additive of the commercial non-starch polysaccharide complex enzymes each on base of the negative group diet. At 56 days of age, broilers were killed and meat quality was analyzed. [ Result] The thigh meat color CIELAB a value for the negative control broilers was lower （ P 〈 0.05） than those of the positive control and Group 1. The drip loss of breast meat for Group 1 was the lowest, and the drip loss of thigh meat for the negative control was the highest among all treatments. The shear force for the negative control and Group 3 were higher than those of other three groups. There were no differences （P 〉 0.05） on the contents of chemical components, crude moisture, crude protein, crude fat, crude ash, and inosine acid for breast and thigh meat among all treatments. [ Conclusion] NSP complex enzymes with complete enzyme categories and high enzyme activity can improve meat quality in broilers.展开更多
The chemical nature of the interaction of starch and dodecylamine (DDA),which generally act as depressant and collector,respectively,in the reverse flotation of bauxite,was investigated using starch-iodine tests. The ...The chemical nature of the interaction of starch and dodecylamine (DDA),which generally act as depressant and collector,respectively,in the reverse flotation of bauxite,was investigated using starch-iodine tests. The results obtained from the blue-value measurements for starch+DDA+iodine system indicate the formation of the inclusion complex for amylose-DDA system at low DDA concentration (<2 mmol/L). However,it is less likely for amylopectin-DDA system with short helix. UV-Vis spectra of starch-iodine complexes show that each helix of amylose can accommodate two DDA molecules locating separately at its two ends,and in the helical cavity there is room available for the upcoming iodine. When concentrated DDA is tested,amylose-DDA system exhibits no characteristic starch-iodine color,owing to the presence of a compact coating of DDA molecules on starch via hydroxyl/amine hydrogen bonding. 1H NMR spectroscopy and surface tension determination help to clarify the interaction mechanism of amylose with DDA.展开更多
[Objective] The technology of using α-amylase and glucoamylase to prepare microporous potato starch was studied.[Method] Taking potato starch as raw materials,starch hydrolysis rate and the oil absorption as a measur...[Objective] The technology of using α-amylase and glucoamylase to prepare microporous potato starch was studied.[Method] Taking potato starch as raw materials,starch hydrolysis rate and the oil absorption as a measure of index,the influences of the reaction temperature,two enzymes proportion,the quantity of enzyme,the chroma of substrate,buffer solution pH and reaction time on microporous potato starch were investigated.[Result] The experimental results showed that the best technological conditions were reaction temperature 45 ℃,enzyme ratio(glucoamylase /α-amylase) 6,the quantity of enzyme(amount of enzyme and starch quality than) is 1.0%,the substrate quantity chroma of 0.14 g/ml,buffer solution pH 4,the reaction time 8 h.In such process condition,the oil adsorption rate of hydrolyzed potato starch was as high as 70.2%,starch hydrolytic ratio was 34.16%.[Conclusion] The study provided a basis for the development and utilization of microporous starch.展开更多
Fas相关死亡功能域蛋白(Fas-associated death domain protein,FADD)是Fas/F asL系统信号转导通路中介导细胞凋亡的胞浆死亡信号蛋白。近年来对牛FADD研究逐渐深入,已成功克隆出牛FADD基因,并构建pAcGF-N1-bFADD融合蛋白表达载体等。通...Fas相关死亡功能域蛋白(Fas-associated death domain protein,FADD)是Fas/F asL系统信号转导通路中介导细胞凋亡的胞浆死亡信号蛋白。近年来对牛FADD研究逐渐深入,已成功克隆出牛FADD基因,并构建pAcGF-N1-bFADD融合蛋白表达载体等。通过对小鼠等模式生物的研究发现,FADD在细胞质内能以磷酸化形式存在并参与细胞增殖和有丝分裂等过程。除此之外,FADD蛋白在细胞周期进程、胚胎发育、炎症反应、肿瘤发生等生物学活动中具有一定作用。本文将从FADD基因分析、蛋白修饰及生物学功能入手,揭示FADD作为多功能蛋白对细胞增殖与凋亡平衡起到重要作用,是机体维持正常发育和活动的关键蛋白。为肉牛在育种和实践应用中,提高肉质和胴体性状提供候选基因。展开更多
The association behavior of starch and chitosan and the dilute solution properties of the starch/chitosan complex were investigated by means of resonance light scattering（RLS） spectra.The interaction between starch ...The association behavior of starch and chitosan and the dilute solution properties of the starch/chitosan complex were investigated by means of resonance light scattering（RLS） spectra.The interaction between starch and chiotsan was proved by RLS.Based on the results,the appropriate association condition was selected.However,the solution property of starch/chitosan was affected greatly by external factors such as pH value and metal ionic strength.The change of pH,which causes the irreversible transition of solution from transparent into murky,provides some important information of partitioning behavior of the complex in solution.The durative enhancement of RLS intensity for the complex exhibited two inflexions and a plateau in the presence of a certain amount of Fe 3＋.It indicates that Fe 3＋ not only increases the RLS intensity,but also induces the micell-aggregate transition of the complex in solution.Moreover,the thermodynamic parameters for micell formation process at different temperatures,based on the RLS values,were calculated.展开更多
基金funded by the USDA National Institute of Food and Agriculture,Agriculture and Food Research Initiative Program,Competitive Grants Program award from the Improving Food Quality(A1361)program FY 2018 as grant#2018-67017-27558。
文摘Aroma compounds are low-molecular-weight organic volatile molecules and are broadly utilized in the food industry.However,due to their high volatility and evaporative losses during processing and storage,the stabilization of these volatile ingredients using encapsulation is a commonly investigated practice.Complexation of aroma compounds using starch inclusion complex could be a potential approach due to the hydrophobicity of the left-handed single helical structure.In the present study,we used starch of three different V-type structures,namely V,V,and V,to encapsulate six different aroma compounds,including1-decanol(DN),cis-3-hexen-1-ol(HN),4-allylanisole(AN),γ-decalactone(DA),trans-cinnamaldehyde(CA),and citral(CT).The formed inclusion complexes samples were characterized using complementary techniques,including X-ray diffraction(XRD)and differential scanning calorimetry(DSC).The results showed that upon complexation with aroma compounds,all V-subtypes retained their original crystalline structures.However,different trends of crystallinity were observed for each type of the prepared inclusion complexes.Additionally,among three V-type starches,V-type starch formed inclusion complexes with aroma compounds most efficiently and promoted the formation of FormⅡcomplex.This study suggested that the structure of aroma compounds and the type of V starch could both affect the complexation properties.
基金Supported by the National Natural Science Foundation of China(21576285,21776300and 21276271)Innovation Foundation of China University of Petroleum,Beijing(ZX20160004)
文摘The extraction of linoleic acid from fatty acids(FA) of the cottonseed oil using starch–FA complexes was developed for the first time. We showed that starch can form inclusion complexes of different strengths with FA and that the different strengths stem from the differences in chain length, degree of unsaturation, and position of double bonds of FA. The optimal separation conditions were determined as follows: The inclusion temperature is 69 °C, the inclusion time is 30 min, the starch/FA mass ratio is 10:1, and the ratio of the volume of methanol–water solution and the mass of FA is 18:1. Compared to urea inclusion complexation, starch complexation has milder reaction temperature and shorter reaction time. Under these conditions, linoleic acid can be concentrated from 38.9% to 70.04% by one-off extraction. Moreover, the experimental results demonstrate the almost perfect reusability of starch. These results show that starch complexation is a promising method that can be used to obtain highly concentrated linoleic acid from cottonseed oil.
基金funded by the State Ministry of Science and Technology’s scientific and technical personnel serving enterprises action project (2009GJF30046)Key project of Science and Technology of Yunnan Province (2008LA006)+1 种基金Science and Technology Bureau Project of Kunming City (08G100112)Yunnan Innovation-oriented Enterprises Trial Projects’Imbursement
文摘[Objective] The study aimed to research the effect of several commercial NSP complex enzymes products on broiler meat quality, and provide scientific basis for feed enterprise and breeding farmers choosing NSP complex enzymes. [ Method] Two hundred ROSS broilers at age of 21 days were designed to five treatment groups, including the positive and negative control treatments, and Group 1 to 3 with feed additive of the commercial non-starch polysaccharide complex enzymes each on base of the negative group diet. At 56 days of age, broilers were killed and meat quality was analyzed. [ Result] The thigh meat color CIELAB a value for the negative control broilers was lower （ P 〈 0.05） than those of the positive control and Group 1. The drip loss of breast meat for Group 1 was the lowest, and the drip loss of thigh meat for the negative control was the highest among all treatments. The shear force for the negative control and Group 3 were higher than those of other three groups. There were no differences （P 〉 0.05） on the contents of chemical components, crude moisture, crude protein, crude fat, crude ash, and inosine acid for breast and thigh meat among all treatments. [ Conclusion] NSP complex enzymes with complete enzyme categories and high enzyme activity can improve meat quality in broilers.
基金Project(50804055) supported by the National Natural Science Foundation of China
文摘The chemical nature of the interaction of starch and dodecylamine (DDA),which generally act as depressant and collector,respectively,in the reverse flotation of bauxite,was investigated using starch-iodine tests. The results obtained from the blue-value measurements for starch+DDA+iodine system indicate the formation of the inclusion complex for amylose-DDA system at low DDA concentration (<2 mmol/L). However,it is less likely for amylopectin-DDA system with short helix. UV-Vis spectra of starch-iodine complexes show that each helix of amylose can accommodate two DDA molecules locating separately at its two ends,and in the helical cavity there is room available for the upcoming iodine. When concentrated DDA is tested,amylose-DDA system exhibits no characteristic starch-iodine color,owing to the presence of a compact coating of DDA molecules on starch via hydroxyl/amine hydrogen bonding. 1H NMR spectroscopy and surface tension determination help to clarify the interaction mechanism of amylose with DDA.
文摘[Objective] The technology of using α-amylase and glucoamylase to prepare microporous potato starch was studied.[Method] Taking potato starch as raw materials,starch hydrolysis rate and the oil absorption as a measure of index,the influences of the reaction temperature,two enzymes proportion,the quantity of enzyme,the chroma of substrate,buffer solution pH and reaction time on microporous potato starch were investigated.[Result] The experimental results showed that the best technological conditions were reaction temperature 45 ℃,enzyme ratio(glucoamylase /α-amylase) 6,the quantity of enzyme(amount of enzyme and starch quality than) is 1.0%,the substrate quantity chroma of 0.14 g/ml,buffer solution pH 4,the reaction time 8 h.In such process condition,the oil adsorption rate of hydrolyzed potato starch was as high as 70.2%,starch hydrolytic ratio was 34.16%.[Conclusion] The study provided a basis for the development and utilization of microporous starch.
文摘Fas相关死亡功能域蛋白(Fas-associated death domain protein,FADD)是Fas/F asL系统信号转导通路中介导细胞凋亡的胞浆死亡信号蛋白。近年来对牛FADD研究逐渐深入,已成功克隆出牛FADD基因,并构建pAcGF-N1-bFADD融合蛋白表达载体等。通过对小鼠等模式生物的研究发现,FADD在细胞质内能以磷酸化形式存在并参与细胞增殖和有丝分裂等过程。除此之外,FADD蛋白在细胞周期进程、胚胎发育、炎症反应、肿瘤发生等生物学活动中具有一定作用。本文将从FADD基因分析、蛋白修饰及生物学功能入手,揭示FADD作为多功能蛋白对细胞增殖与凋亡平衡起到重要作用,是机体维持正常发育和活动的关键蛋白。为肉牛在育种和实践应用中,提高肉质和胴体性状提供候选基因。
基金Supported by the National Natural Science Foundation of China(No.50673104)
文摘The association behavior of starch and chitosan and the dilute solution properties of the starch/chitosan complex were investigated by means of resonance light scattering（RLS） spectra.The interaction between starch and chiotsan was proved by RLS.Based on the results,the appropriate association condition was selected.However,the solution property of starch/chitosan was affected greatly by external factors such as pH value and metal ionic strength.The change of pH,which causes the irreversible transition of solution from transparent into murky,provides some important information of partitioning behavior of the complex in solution.The durative enhancement of RLS intensity for the complex exhibited two inflexions and a plateau in the presence of a certain amount of Fe 3＋.It indicates that Fe 3＋ not only increases the RLS intensity,but also induces the micell-aggregate transition of the complex in solution.Moreover,the thermodynamic parameters for micell formation process at different temperatures,based on the RLS values,were calculated.
