Corn is a high starchy cereal crop with the highest production and provides over 85%of the starch produced worldwide.Various by-products,differentiated by technological process features such as steep liquor,corn germ,...Corn is a high starchy cereal crop with the highest production and provides over 85%of the starch produced worldwide.Various by-products,differentiated by technological process features such as steep liquor,corn germ,corn bran,gluten,are created largely during corn starch processing.They are inexpensive,nutrient-rich,and vary widely in chemical composition such as proteins,oils,carbohydrates,and minerals.In an increasingly resource-constrained modern world,the utilization approach of these by-products for non-starch industrial processing is attractive widely considering both nutritive value and economic aspects.In fact,at present,applications of these by-products can often be found in feed,fermentation,nutrient extraction and other industries.For example,protein-rich corn gluten can be used as a good animal feed,and corn germ can be used as a raw material for the high-quality edible oil industry.Undoubtedly,increasing utilization means that these by-products will no longer be treated as waste but will be transformed into high value-added products.In this work,the separation process and chemical composition of several main by-products of the corn starch industry is briefly described,and the application in many industrial fields of these by-products over the last ten years are discussed in particular.This review attempts to summarize all aspects of the application and research of these by-products.For the by-products of the corn starch industry,the most promising way is to be utilized in high value and used to produce high value-added products.According to the characteristics of their chemical composition,they have a better application prospect and research significance in the industries directly related to human beings,such as medicine,green food and health care products.In fact,in recent years,some researchers have recognized this and carried out the research.It is clear fromthese studies that the main issues to be faced nowand in the future are how to produce efficiently while maintaining the quality of the product and using it effectively.The retrospective discussions also provide some ideas for other grain and oilseed crops to be fully utilized.展开更多
The optimal pH and temperature, maximum specific degradation rate, half rate constant and flocculation rate for the hybrid cell Foaz were measured in the reaction for the degradation of soybean processing wastewater(S...The optimal pH and temperature, maximum specific degradation rate, half rate constant and flocculation rate for the hybrid cell Foaz were measured in the reaction for the degradation of soybean processing wastewater(SPW) in this study. The optimal pH and temperature for Foaz in SPW were the same as those of its parental strains Saccharomyces cerevisiae Y9407 and Rhodobacter sphaeroides P9479, but the flocculation rate, the maximum specific degradation rate and the half rate constant for Foaz were higher than those of its parental strains. The results suggest that the characteristics of the inter kingdom fusant Foaz constructed from the protoplast fusion between the eukaryote cell yeast S. cerevisiae and the prokaryote cell photosynthetic bacteria R. sphaeroides may favor degrading organic pollutant in SPW and removing biomass from the effluent.展开更多
With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-leng...With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.展开更多
Sesame seeds are promulgated as traditional high-quality edible oil crops,rich in lipid(40–65%),protein(19–35%),and bioactive compounds.The review starts with bioactive components(fatty acid,tocopherol,phytosterol,s...Sesame seeds are promulgated as traditional high-quality edible oil crops,rich in lipid(40–65%),protein(19–35%),and bioactive compounds.The review starts with bioactive components(fatty acid,tocopherol,phytosterol,sesamin,sesamolin,and sesamol)of sesame seeds.It considers processing techniques for extracting oil(aqueous extraction and pressing)from seeds.Novel technologies,such as enzyme-assisted aqueous,supercritical CO_(2),and microwave-assisted solvent extraction,are also discussed.The methods of utilization of sesame seed cake are also analyzed.In the future,the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.展开更多
This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relati...This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity.It was found that-glucosides isoflavones was significantly increased from 223.01(raw)to 727.29 mg/g(frying at 160◦C for 2 min),but boiling showed only a slight increase to 258.14 mg/g.The process for the mixed cooking of soybeans with vegetables was also evaluated,which is quite common in home cuisine.The results showed all bioactive ingredients were aggressively destroyed by over processing,but interestingly,green pepper and kelp exhibited isoflavones generation potentials for soybean.In addition,cooking from 60 to 160◦C for 2 or 5 min,showed a significantly decrease on FRAP.However,in the case of fried soybeans which treated at 120◦C or 160◦C,when extending the heating time to 5 min,their FRAP activity got a significant increase.The present study may provide a practical guidance for healthy soybean cooking,by using frying around 120◦C for 5 min and mixed with some vegetables such as green peppers or kelp.展开更多
The RR soybean was quantitatively detected by ABI Prism 7300 sequence detector with PCR primers and fluorescence probes were designed according to the sequences of endogenous Lectin gene and exogenous CP4-EPSPS gene, ...The RR soybean was quantitatively detected by ABI Prism 7300 sequence detector with PCR primers and fluorescence probes were designed according to the sequences of endogenous Lectin gene and exogenous CP4-EPSPS gene, and the PCR systems were based on SYBR Green I and TaqMan. The standard curve of ACt between CP4-EPSPS gene and Lectin gene of the RR soybean in standard materials was generated and a linear regression equation was obtained. Quantification methods were optimized through two different real-time PCR chemistries, i.e. SYBR Green I and TaqMan, and the RR soybean contents were quantified in five standard samples and seven highly processed products by the two assays. Both methods are proved to be specific, highly sensitive and reliable for both identification and quantification of soybean DNA. The results indicate that the two optimized PCR system can be used for the practical quantitative detection of RR soybean in highly processed products.展开更多
In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neu...In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neurospora （Neurospora sitophila） or Rhizopus （Rhizopus oligosporus） yeast to make oncom Genistein is a phytoestrogen, an estrogen-like chemical compound present in plants, that has anti-inflammatory property. Genistein can be determined by UV spectrophotometric method based on the UV absorbance of its complex with aluminum chloride. Addition of acid is a critical point in the procedure. The aim of this research was to know whether genistein is still contained in oncom This research also studied about oncom＇s activity on carrageenan-induced mice. Acetosal was used as drug control. Result showed that genistein was detected contained in oncom extract. The in vivo assay indicated that oncom extract （dose 1,000 mg/kg of body weight） reduced oedema in carragenan-induced paw of mice, which potencies were 066 times lower than that of acetosal＇s. Oncom might be useful as food and as a weak inflammation reducer as well.展开更多
A novel inverted advanced treatment process of ozone/hydrogen peroxide(O_(3)/H_(2)O_(2))and biological activated carbon fluidized bed(BACFB)before the conventional process has been developed to treat the high-algae-la...A novel inverted advanced treatment process of ozone/hydrogen peroxide(O_(3)/H_(2)O_(2))and biological activated carbon fluidized bed(BACFB)before the conventional process has been developed to treat the high-algae-laden reservoir water,which aims to enhance the removal of dissolved organic matter(DOM),odorants as well as the precursors of disinfection by-products(DBPs).Before and after the renovation,the average value of chemical oxygen demand(determined by potassium permanganate method)in the filter effluent decreased from 2.18 to 1.15 mg/L.Likewise,the average concentrations of turbidity dropped from 0.640 to 0.098 NTU,indicating substantial improvement following the renovation.Formation potential of DBPs such as trihalomethanes and haloacetic acids were also reduced greatly.The results of the polarity rapid analysis method indicated that ozonation primarily removed non-polar and positively charged organic matter,while coagulation-sedimentation targeted non-positive organic matter.The results of fluorescence spectroscopy and highresolution mass spectrometry indicated that the new process effectively removed DOM,and decreased the number of nitrogen-containing compounds.Additionally,the inverted O_(3)/H_(2)O_(2) and BACFB process promoted the dynamic transformation between DOM components and significantly reduced overall aromatic content.This study provided a promising solution for treating high-algae-laden source water and verified the feasibility and effectiveness of this novel process in practice.展开更多
为系统梳理菜用大豆的研究现状与发展趋势,本研究以“菜用大豆”、“毛豆/edamame”、“vegetable soybean”为关键词,在中国知网、Web of Science等中外数据库中检索并筛选100多篇相关文献。从品种资源与育种、组学研究、栽培技术、营...为系统梳理菜用大豆的研究现状与发展趋势,本研究以“菜用大豆”、“毛豆/edamame”、“vegetable soybean”为关键词,在中国知网、Web of Science等中外数据库中检索并筛选100多篇相关文献。从品种资源与育种、组学研究、栽培技术、营养功能、贮藏加工五大核心领域,全面归纳了菜用大豆的研究进展:在品种育种方面,已建立基于生育期的品种分类体系,开发了SNP、SSR等分子标记并初步应用于分子辅助育种,基因编辑技术实现了特定功能基因的定向修饰;在组学研究领域,首个菜用大豆参考基因组完成组装,GWAS、转录组及代谢组分析已挖掘出一批与产量、品质、抗逆相关的关键基因与代谢物;在栽培技术上,形成了品种适配、环境调控、密度优化及水肥协同的综合管理方案,但机械化采收仍为产业瓶颈;在营养功能方面,明确了其高蛋白、富叶酸等食品级价值,及γ-氨基丁酸、D-松醇等医用级活性成分的潜在功效;在贮藏加工领域,低温冷藏、速冻保鲜等技术已实现产业化应用,高附加值产品开发仍待突破。研究同时识别出当前领域存在的关键挑战:优异特色种质匮乏、组学数据育种转化效率低、深加工产品附加值不足、保鲜技术成本效益失衡等。最后提出,未来需强化基础研究与产业需求的深度融合,依托现代生物技术与信息技术,推动菜用大豆产业向智能化、绿色化、高值化升级,为保障粮食安全、助力农业可持续发展及提升人类健康水平提供理论支撑与技术路径。展开更多
The soybean peptide has the trait of amino acid balance,digestible and easy to absorb,low allergy and low antigenicity.Furthermore,it also showed the feature of good mobility and thermal stability at high concentratio...The soybean peptide has the trait of amino acid balance,digestible and easy to absorb,low allergy and low antigenicity.Furthermore,it also showed the feature of good mobility and thermal stability at high concentrations.This paper seeks to study the processing and nutritional characteristics of soybean peptide.And on that basis to lucubrate soybean peptide as a safe,efficient feedstuffs additives.The aim is to improve the feedstuffs quality.展开更多
The formation of disinfection by-products（DBPs） from the degradation of N,N-diethyl-3-methyl benzoyl amide（DEET） and ibuprofen（IBP） by the ultraviolet irradiation（UV）/chlorine process and subsequent post-chlor...The formation of disinfection by-products（DBPs） from the degradation of N,N-diethyl-3-methyl benzoyl amide（DEET） and ibuprofen（IBP） by the ultraviolet irradiation（UV）/chlorine process and subsequent post-chlorination was investigated and compared with the UV/H_2O_2 process.The pseudo first-order rate constants of the degradation of DEET and IBP by the UV/chlorine process were 2 and 3.1 times higher than those by the UV/H_2O_2 process, respectively, under the tested conditions. This was due to the significant contributions of both reactive chlorine species U（RCS） and hydroxyl radicals（HO） in the UV/chlorine process. Trichloromethane, 1,1,1-trichloro-2-propanone and dichloroacetic acid were the major known DBPs formed after 90% of both DEET and IBP that were degraded by the UV/chlorine process. Their yields increased by over 50%after subsequent 1-day post-chlorination. The detected DBPs after the degradation of DEET and IBP comprised 13.5% and 19.8% of total organic chlorine（TOCl）, respectively, and the proportions increased to 19.8% and 33.9% after subsequent chlorination, respectively. In comparison to the UV/H_2O_2 process accompanied with post-chlorination, the formation of DBPs and TOCl in the UV/chlorine process together with post-chlorination was 5%–63% higher,Ulikely due to the generation of more DBP precursors from the attack of RCS, in addition to HO.展开更多
[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working p...[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working procedure was determined. Factors that influenced quali-ty of drinks were studied.[ Result] The best formula was： 30% ：30% ：30% of jujube： medlar： soybean. The color fixative of Vc was 0.02%. The ratio of materials and water was 1 ： 5 mg/ml. The addition of stabilizer xanthan was 0.20%. The addition of white crystal sugar was 6%. [ Conclu-slo] The sensual evaluation of the compound juice of jujube, medlar and soybean was good and the quality achieved national standard.展开更多
A novel method using ethanol and ultrasound to extract oil from cream obtained from enzyme-assisted aqueous extraction of soybean oil was developed.To evaluate the relationships between operating variables and free oi...A novel method using ethanol and ultrasound to extract oil from cream obtained from enzyme-assisted aqueous extraction of soybean oil was developed.To evaluate the relationships between operating variables and free oil yield and to maximize the free oil yield,response surface methodology was introduced in this work.The developed regression model was fitted with R2=0.9591.Optimized variables were:ethanol concentration of73%,ethanol addition volume of 0.55 L/kg,ultrasound power of 427 W,ultrasound time of 47 s,and ultrasound temperature of 53℃.The free oil yield from the cream under the above conditions was 92.6±3.4%.Scanning electron microscopy(SEM)was used to evaluate the effect of ultrasonic treatment on ethanoltreated cream,and the SEM images clearly showed that the ultrasound treatment affected dispersing and fracturing of the microstructure of ethanol-treated cream.展开更多
This study carried out on the soybean oil samples taken from the processing lines during refining process (degumming, neutralization, bleaching and deodorization process) for crude soybean oil as well as on color reve...This study carried out on the soybean oil samples taken from the processing lines during refining process (degumming, neutralization, bleaching and deodorization process) for crude soybean oil as well as on color reversed oil after deodorization step during storage for several hours to study the physical and chemical properties (color, refractive index (RI), free fatty acid (FFA), peroxide value (PV), p-Anisidine value (p-AV), total oxidative (TOTOX) value, oxidative stability (OS), saponification value (SV), iodine value (IV), unsaponifiable matter (unsap. %), soap content, minerals, waxes, total phenols content, K<sub>232</sub> and k<sub>270</sub> nm), the fatty acids composition, sterol compound, total tocopherols and their components (α, β, γ and δ tocopherol) and tocored compound for these oils and to find out the reason for the color reversion after a short period from storage for the deodorized soybean oil. Citric acid has been added (0.2%) to each color reversed and neutralized soybean oils, then procedure of bleaching and deodorization process on them, and studied its effect on the physical and chemical properties for them specially the color units (red and yellow), tocopherols contents and tocored compound. The results showed that refining process for soybean oil caused to a gradual decrease in values of AV, oxidative stability, IV, wax, % Unsapo., K<sub>232</sub> and K<sub>270</sub> nm, total polyphenols, minerals (P, Ca and Mg), total tocopherols and their compounds (α, β, γ and δ tocopherol) and also caused decrease in all sterol components, but they showed a few differences in percentages of fatty acids as result refining process. Color values (red and yellow unites) recorded gradually decreased during refining process, but these values were increased in deodorized soybean oil after storage (color reversed soybean oil). Reduction of α, β, γ and δ tocopherol contents was found to be linearly with the increase of red and yellow color units (color darking). The tocored is responsible for the color reversion phenomenon, where as maximum amount of tocored was in crude soybean oil 169.2 ppm, which gradually decreased during refining process 120.35, 99.82, 20.25, and 8.46 ppm, respectively, but it was found to be 46.5 ppm in color reversed soybean oil. Addition of citric acid (0.2%) related to the removal of tocored from soybean oil during the bleaching and deodorization process of soybean oil before and after color reversion in parallel with the significant decrease in the color values.展开更多
基金The authors gratefully acknowledge the financial support provided by the Doctor Research Fund of Henan University of Technology(2020BS009)Science,Technology and Innovation in the Soybean and its Alternative Crops Chain(SQ2019YFD100114).
文摘Corn is a high starchy cereal crop with the highest production and provides over 85%of the starch produced worldwide.Various by-products,differentiated by technological process features such as steep liquor,corn germ,corn bran,gluten,are created largely during corn starch processing.They are inexpensive,nutrient-rich,and vary widely in chemical composition such as proteins,oils,carbohydrates,and minerals.In an increasingly resource-constrained modern world,the utilization approach of these by-products for non-starch industrial processing is attractive widely considering both nutritive value and economic aspects.In fact,at present,applications of these by-products can often be found in feed,fermentation,nutrient extraction and other industries.For example,protein-rich corn gluten can be used as a good animal feed,and corn germ can be used as a raw material for the high-quality edible oil industry.Undoubtedly,increasing utilization means that these by-products will no longer be treated as waste but will be transformed into high value-added products.In this work,the separation process and chemical composition of several main by-products of the corn starch industry is briefly described,and the application in many industrial fields of these by-products over the last ten years are discussed in particular.This review attempts to summarize all aspects of the application and research of these by-products.For the by-products of the corn starch industry,the most promising way is to be utilized in high value and used to produce high value-added products.According to the characteristics of their chemical composition,they have a better application prospect and research significance in the industries directly related to human beings,such as medicine,green food and health care products.In fact,in recent years,some researchers have recognized this and carried out the research.It is clear fromthese studies that the main issues to be faced nowand in the future are how to produce efficiently while maintaining the quality of the product and using it effectively.The retrospective discussions also provide some ideas for other grain and oilseed crops to be fully utilized.
文摘The optimal pH and temperature, maximum specific degradation rate, half rate constant and flocculation rate for the hybrid cell Foaz were measured in the reaction for the degradation of soybean processing wastewater(SPW) in this study. The optimal pH and temperature for Foaz in SPW were the same as those of its parental strains Saccharomyces cerevisiae Y9407 and Rhodobacter sphaeroides P9479, but the flocculation rate, the maximum specific degradation rate and the half rate constant for Foaz were higher than those of its parental strains. The results suggest that the characteristics of the inter kingdom fusant Foaz constructed from the protoplast fusion between the eukaryote cell yeast S. cerevisiae and the prokaryote cell photosynthetic bacteria R. sphaeroides may favor degrading organic pollutant in SPW and removing biomass from the effluent.
基金supported by the National Key Research and Development Program of China(2023YFD2100205)the Fujian Province Science and Technology Plan Project,China(2023N3008).
文摘With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.
基金The Agricultural Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2016-OCRI)Wuhan Scientific and Technical Payoffs Transformation Project(2019030703011505)Earmarked Fund for China Agriculture Research System(CARS-14).
文摘Sesame seeds are promulgated as traditional high-quality edible oil crops,rich in lipid(40–65%),protein(19–35%),and bioactive compounds.The review starts with bioactive components(fatty acid,tocopherol,phytosterol,sesamin,sesamolin,and sesamol)of sesame seeds.It considers processing techniques for extracting oil(aqueous extraction and pressing)from seeds.Novel technologies,such as enzyme-assisted aqueous,supercritical CO_(2),and microwave-assisted solvent extraction,are also discussed.The methods of utilization of sesame seed cake are also analyzed.In the future,the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.
基金the Natural Science Foundation of China(NSFC,Grant No.31701520).
文摘This study investigated the effects of domestic cooking process on the variations of soybean isoflavones,aiming at understanding the conversion of-glucosides and aglycones isoflavones during the process and the relation with antioxidant activity.It was found that-glucosides isoflavones was significantly increased from 223.01(raw)to 727.29 mg/g(frying at 160◦C for 2 min),but boiling showed only a slight increase to 258.14 mg/g.The process for the mixed cooking of soybeans with vegetables was also evaluated,which is quite common in home cuisine.The results showed all bioactive ingredients were aggressively destroyed by over processing,but interestingly,green pepper and kelp exhibited isoflavones generation potentials for soybean.In addition,cooking from 60 to 160◦C for 2 or 5 min,showed a significantly decrease on FRAP.However,in the case of fried soybeans which treated at 120◦C or 160◦C,when extending the heating time to 5 min,their FRAP activity got a significant increase.The present study may provide a practical guidance for healthy soybean cooking,by using frying around 120◦C for 5 min and mixed with some vegetables such as green peppers or kelp.
基金Supported by the Innovative Team Funds of Northeast Agricultural University (CXT004-3-2)Foundation of Heilongjiang Educational Committee(11511030)
文摘The RR soybean was quantitatively detected by ABI Prism 7300 sequence detector with PCR primers and fluorescence probes were designed according to the sequences of endogenous Lectin gene and exogenous CP4-EPSPS gene, and the PCR systems were based on SYBR Green I and TaqMan. The standard curve of ACt between CP4-EPSPS gene and Lectin gene of the RR soybean in standard materials was generated and a linear regression equation was obtained. Quantification methods were optimized through two different real-time PCR chemistries, i.e. SYBR Green I and TaqMan, and the RR soybean contents were quantified in five standard samples and seven highly processed products by the two assays. Both methods are proved to be specific, highly sensitive and reliable for both identification and quantification of soybean DNA. The results indicate that the two optimized PCR system can be used for the practical quantitative detection of RR soybean in highly processed products.
文摘In our country, Indonesia, especially in West Java, people frequently consume fermented by-product of soybean curd for their main course. The by-product of curd, usually is discarded, can be fermented using either Neurospora （Neurospora sitophila） or Rhizopus （Rhizopus oligosporus） yeast to make oncom Genistein is a phytoestrogen, an estrogen-like chemical compound present in plants, that has anti-inflammatory property. Genistein can be determined by UV spectrophotometric method based on the UV absorbance of its complex with aluminum chloride. Addition of acid is a critical point in the procedure. The aim of this research was to know whether genistein is still contained in oncom This research also studied about oncom＇s activity on carrageenan-induced mice. Acetosal was used as drug control. Result showed that genistein was detected contained in oncom extract. The in vivo assay indicated that oncom extract （dose 1,000 mg/kg of body weight） reduced oedema in carragenan-induced paw of mice, which potencies were 066 times lower than that of acetosal＇s. Oncom might be useful as food and as a weak inflammation reducer as well.
基金supported by the Haiyou Program for Industry Leading Talent Innovation Team Project(No.1362022088)。
文摘A novel inverted advanced treatment process of ozone/hydrogen peroxide(O_(3)/H_(2)O_(2))and biological activated carbon fluidized bed(BACFB)before the conventional process has been developed to treat the high-algae-laden reservoir water,which aims to enhance the removal of dissolved organic matter(DOM),odorants as well as the precursors of disinfection by-products(DBPs).Before and after the renovation,the average value of chemical oxygen demand(determined by potassium permanganate method)in the filter effluent decreased from 2.18 to 1.15 mg/L.Likewise,the average concentrations of turbidity dropped from 0.640 to 0.098 NTU,indicating substantial improvement following the renovation.Formation potential of DBPs such as trihalomethanes and haloacetic acids were also reduced greatly.The results of the polarity rapid analysis method indicated that ozonation primarily removed non-polar and positively charged organic matter,while coagulation-sedimentation targeted non-positive organic matter.The results of fluorescence spectroscopy and highresolution mass spectrometry indicated that the new process effectively removed DOM,and decreased the number of nitrogen-containing compounds.Additionally,the inverted O_(3)/H_(2)O_(2) and BACFB process promoted the dynamic transformation between DOM components and significantly reduced overall aromatic content.This study provided a promising solution for treating high-algae-laden source water and verified the feasibility and effectiveness of this novel process in practice.
文摘为系统梳理菜用大豆的研究现状与发展趋势,本研究以“菜用大豆”、“毛豆/edamame”、“vegetable soybean”为关键词,在中国知网、Web of Science等中外数据库中检索并筛选100多篇相关文献。从品种资源与育种、组学研究、栽培技术、营养功能、贮藏加工五大核心领域,全面归纳了菜用大豆的研究进展:在品种育种方面,已建立基于生育期的品种分类体系,开发了SNP、SSR等分子标记并初步应用于分子辅助育种,基因编辑技术实现了特定功能基因的定向修饰;在组学研究领域,首个菜用大豆参考基因组完成组装,GWAS、转录组及代谢组分析已挖掘出一批与产量、品质、抗逆相关的关键基因与代谢物;在栽培技术上,形成了品种适配、环境调控、密度优化及水肥协同的综合管理方案,但机械化采收仍为产业瓶颈;在营养功能方面,明确了其高蛋白、富叶酸等食品级价值,及γ-氨基丁酸、D-松醇等医用级活性成分的潜在功效;在贮藏加工领域,低温冷藏、速冻保鲜等技术已实现产业化应用,高附加值产品开发仍待突破。研究同时识别出当前领域存在的关键挑战:优异特色种质匮乏、组学数据育种转化效率低、深加工产品附加值不足、保鲜技术成本效益失衡等。最后提出,未来需强化基础研究与产业需求的深度融合,依托现代生物技术与信息技术,推动菜用大豆产业向智能化、绿色化、高值化升级,为保障粮食安全、助力农业可持续发展及提升人类健康水平提供理论支撑与技术路径。
文摘The soybean peptide has the trait of amino acid balance,digestible and easy to absorb,low allergy and low antigenicity.Furthermore,it also showed the feature of good mobility and thermal stability at high concentrations.This paper seeks to study the processing and nutritional characteristics of soybean peptide.And on that basis to lucubrate soybean peptide as a safe,efficient feedstuffs additives.The aim is to improve the feedstuffs quality.
基金supported by the Hong Kong Research Grant Council (grant number 16208914)
文摘The formation of disinfection by-products（DBPs） from the degradation of N,N-diethyl-3-methyl benzoyl amide（DEET） and ibuprofen（IBP） by the ultraviolet irradiation（UV）/chlorine process and subsequent post-chlorination was investigated and compared with the UV/H_2O_2 process.The pseudo first-order rate constants of the degradation of DEET and IBP by the UV/chlorine process were 2 and 3.1 times higher than those by the UV/H_2O_2 process, respectively, under the tested conditions. This was due to the significant contributions of both reactive chlorine species U（RCS） and hydroxyl radicals（HO） in the UV/chlorine process. Trichloromethane, 1,1,1-trichloro-2-propanone and dichloroacetic acid were the major known DBPs formed after 90% of both DEET and IBP that were degraded by the UV/chlorine process. Their yields increased by over 50%after subsequent 1-day post-chlorination. The detected DBPs after the degradation of DEET and IBP comprised 13.5% and 19.8% of total organic chlorine（TOCl）, respectively, and the proportions increased to 19.8% and 33.9% after subsequent chlorination, respectively. In comparison to the UV/H_2O_2 process accompanied with post-chlorination, the formation of DBPs and TOCl in the UV/chlorine process together with post-chlorination was 5%–63% higher,Ulikely due to the generation of more DBP precursors from the attack of RCS, in addition to HO.
文摘[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working procedure was determined. Factors that influenced quali-ty of drinks were studied.[ Result] The best formula was： 30% ：30% ：30% of jujube： medlar： soybean. The color fixative of Vc was 0.02%. The ratio of materials and water was 1 ： 5 mg/ml. The addition of stabilizer xanthan was 0.20%. The addition of white crystal sugar was 6%. [ Conclu-slo] The sensual evaluation of the compound juice of jujube, medlar and soybean was good and the quality achieved national standard.
基金the National High-tech R&D Program of China(863 Program)(grant number 2013AA102104)the open-end fund from the Key Laboratory of Soybean Biology of Chinese Education Ministry,Northeast Agricultural University(grant numberSB12C01)+1 种基金the Special Fund for the Establishment of Modern Agricultural R&D Systems(grant number nycytx-004)the National Research Center of Soybean Engineering and Technology,and the Northeast Agricultural University for the support of this project
文摘A novel method using ethanol and ultrasound to extract oil from cream obtained from enzyme-assisted aqueous extraction of soybean oil was developed.To evaluate the relationships between operating variables and free oil yield and to maximize the free oil yield,response surface methodology was introduced in this work.The developed regression model was fitted with R2=0.9591.Optimized variables were:ethanol concentration of73%,ethanol addition volume of 0.55 L/kg,ultrasound power of 427 W,ultrasound time of 47 s,and ultrasound temperature of 53℃.The free oil yield from the cream under the above conditions was 92.6±3.4%.Scanning electron microscopy(SEM)was used to evaluate the effect of ultrasonic treatment on ethanoltreated cream,and the SEM images clearly showed that the ultrasound treatment affected dispersing and fracturing of the microstructure of ethanol-treated cream.
文摘This study carried out on the soybean oil samples taken from the processing lines during refining process (degumming, neutralization, bleaching and deodorization process) for crude soybean oil as well as on color reversed oil after deodorization step during storage for several hours to study the physical and chemical properties (color, refractive index (RI), free fatty acid (FFA), peroxide value (PV), p-Anisidine value (p-AV), total oxidative (TOTOX) value, oxidative stability (OS), saponification value (SV), iodine value (IV), unsaponifiable matter (unsap. %), soap content, minerals, waxes, total phenols content, K<sub>232</sub> and k<sub>270</sub> nm), the fatty acids composition, sterol compound, total tocopherols and their components (α, β, γ and δ tocopherol) and tocored compound for these oils and to find out the reason for the color reversion after a short period from storage for the deodorized soybean oil. Citric acid has been added (0.2%) to each color reversed and neutralized soybean oils, then procedure of bleaching and deodorization process on them, and studied its effect on the physical and chemical properties for them specially the color units (red and yellow), tocopherols contents and tocored compound. The results showed that refining process for soybean oil caused to a gradual decrease in values of AV, oxidative stability, IV, wax, % Unsapo., K<sub>232</sub> and K<sub>270</sub> nm, total polyphenols, minerals (P, Ca and Mg), total tocopherols and their compounds (α, β, γ and δ tocopherol) and also caused decrease in all sterol components, but they showed a few differences in percentages of fatty acids as result refining process. Color values (red and yellow unites) recorded gradually decreased during refining process, but these values were increased in deodorized soybean oil after storage (color reversed soybean oil). Reduction of α, β, γ and δ tocopherol contents was found to be linearly with the increase of red and yellow color units (color darking). The tocored is responsible for the color reversion phenomenon, where as maximum amount of tocored was in crude soybean oil 169.2 ppm, which gradually decreased during refining process 120.35, 99.82, 20.25, and 8.46 ppm, respectively, but it was found to be 46.5 ppm in color reversed soybean oil. Addition of citric acid (0.2%) related to the removal of tocored from soybean oil during the bleaching and deodorization process of soybean oil before and after color reversion in parallel with the significant decrease in the color values.
