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Improvements in enzymatic preparation of alkyl glycosides
alkyl glycosides plant seed glycosidases β-glucosidase β-galactosidase
2014/2/27
Three glycosides of middle chain aliphatic alcohols (hexanol and heptanol) were prepared by enzymatic glycosidation. The preparation of hexyl β-D-glucopyranoside was achieved in moderate yields via re...
Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality
exopolysaccharide Lactobacillus helveticus biscuits xanthan LB-gum rheological properties chemical quality attributes sensory evaluation
2014/2/27
Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 and LB2 were estimated by sugar composition anal...
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
ice cream mulberry pekmez grape pekmez
2014/2/27
The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positiv...
酶法制备直链麦芽寡糖
食品加工技术 淀粉 麦芽寡糖
2009/11/3
为了获得单一聚合度的麦芽寡糖，以环糊精为原料，利用环葡聚糖水解酶的单点水解开环反应活性，在95 ℃、pH 5.5、30 min的条件下，生产出高纯度的直链麦芽寡糖；并以此为基础，提出了一种以环糊精葡萄糖基转移酶和环葡聚糖水解酶先后降解淀粉，生产直链麦芽寡糖的新方法。
针对国内结晶果糖生产中存在的问题，对果糖结晶工艺进行改进，并优化工艺参数。研究发现，向高果糖浆中加入表面活性剂Span 60，可使结晶果糖的变异系数降低51.5%，提高果糖晶体均匀性；在进行结晶前，用高效糖化酶降解低聚糖，可将果糖浆粘度降低26.2%。酶解最佳工艺条件为：酶解时间20h，强效糖化酶用量为600mg/kg，pH值4.0，酶解温度55℃。优化的果糖结晶工艺条件为：晶种添加量为2%，初始...
高压CO2—水混合体系水解菊粉制备果糖工艺（High Pressure CO2?—Water System for Inulin Hydrolysis to Produce Fructose）
菊粉 高压CO2—水混合体系 水解
2009/9/11
为了解决利用传统酸水解菊粉制备果糖工艺的缺点，采用高压CO2—水混合体系代替普通酸性水溶液，研究了菊粉在该体系中的水解情况，考察了CO2压力、反应温度和反应时间对菊粉水解制备果糖的影响。结果表明，菊粉的水解度随CO2压力的增大、反应时间的延长而增大，随反应温度的升高先增大而后下降。在反应压力为20?MPa、反应温度为70℃、反应时间为3h的条件下，菊粉的水解度达94.9％，说明菊粉在高压CO2—水...
Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
lactis cremoris Food Spoilage
2016/5/31
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a deliciou...
Recovery of Proanthocyanidin from Waste of Turkish Traditional Product, Pekmez（Molasses）
Grape seed proanthocyanidin extraction antioxidant
2009/5/20
The possibility of recovering of proanthocyanidin (PA) from the by-product of Turkish traditional product pekmez (molasses) industry, one of the agro industries, was investigated. In order to obtain o...
Xylitol Production from Eucalyptus Wood Hydrolysates in Low-Cost Fermentation Media
autohydrolysis Debaryomyces hansenii Eucalyptus wood
2009/3/20
Several aspects concerning the bioconversion of xylose-containing hydrolysates (obtained from Eucalyptus wood) into xylitol were assessed. Debaryomyces hansenii yeast strains were adapted to fermentat...
In order to find an alternative fungal source, 13 different fungi (Aspergillus, Trichoderma, Penicillium, Rhizopus and Fusarium sp.) were cultured in lactase production medium at 30 °C and 150 rpm for...
The Preparation and Bioactivity Research of Agaro-Oligosaccharides
agaro-oligosaccharides orthogonal matrix HPLC
2009/3/16
Agaro-oligosaccharides were hydrolytically obtained from agar using hydrochloric acid, citric acid, and cationic exchange resin (solid acid). The FT-IR and NMR data showed that the hydrolysate has the...
Improving Microwave Heating using Polysaccharides as Thickeners
polysaccharides salt starch carrageenan sauces
2014/3/10
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and &kappa-carrageenan and native and modified starches were used as ...
Time-Intensity Studies of Sweeteners
aspartame saccharose sucralose time-intensity studies zinc sulphate
2014/3/10
We used time-intensity studies in this work for evaluating the perception of sweet taste of sucralose, aspartame, and saccharose over time. In second part of this study the mixture of sweeteners and z...
Antioxidant Activities and Total Phenolics of Acacia Honey
antioxidant activity honey phenolics physicochemical parameters
2014/3/10
The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical...
Barley Grain as a Source of Health-Beneficial Substances
barley Hordeum vulgare non-starch polysaccharides β-glucans arabinoxylans
2014/3/10
Barley is an excellent source of non-starch polysaccharides, i.e. soluble fiber (β-glucans and arabinoxylans), it contains many important vitamins (vitamin E and vitamin B-complex) and enzymes (supero...