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Bioproduction of D-psicose using permeabilized cells of newly isolated Rhodobacter sphaeroides SK011

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Frontiers of Chemical Science and Engineering 2009年第4期3卷 393-398页

作者： longtao zhang Bo JIANG Wanmeng MU Tao zhang State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China Institute of Animal Husbandry and Veterinary Medicine Fujian Academy of Agricultural SciencesFuzhou 350013China

D-psicose exits in an extremely small amount in nature and is difficult to be chemically *** three bacteria have been used in the biotransformation of D-psicose from *** this paper,another bacterium which could convert D-fructose to D-psicose was isolated and identified as Rhodobacter *** process parameters of D-psicose production using permeabilized cells of Rhodobacter sphaeroides SK011 were optimized,including the permeabilization procedure:0.1%(w/v)CTAB,10 min,and reaction conditions:cell concentration,30 g dry cell wt/L;concentration of substrate,50 g/L;40℃,pH 9.0;reaction time,8 *** the optimized conditions,the permeabilized cells produced approximately 6.5 g/L D-psicose with a Dpsicose productivity of 0.82 g·L^(-1)·h^(-1).This is the first report of bioproduction of D-psicose using permeabilized cells of Rhodobacter sphaeroides.

关键词： bioproduction D-psicose permeabilized cells Rhodobacter sphaeroides

The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels

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Food Bioscience 2022年第6期50卷 2009-2014页

作者： Jiashi Chen Keqing Lin Liping zhang Zhigang zhang Song Miao Baodong Zheng longtao zhang College of Food Science Fujian Agriculture and Forestry UniversityFuzhou350002China China-Ireland International Cooperation Centre for Food Material Science and Structural Design Fuzhou350002China State Key Laboratory of Food Safety Technology for Meat Products Xiamen Yinxiang Group Co.Ltd.Xiamen361100China Teagasc Food Research Centre MooreparkFermoyP61C996Co.CorkIreland

Emulsion microgels are micron-sized particles formed by one or more emulsion droplets surrounded by soft *** is inferred that their special structure affords interesting filling properties in protein *** fat types affect the properties of emulsion microgels leading to different filling *** influence of fat types(soybean oil,lard,and coconut oil)on the myofibrillar protein emulsion microgels was studied by particle size,microstructure,and *** filling properties were investigated in a protein gel *** results show that coconut oil emulsion microgels had the smallest particle size,the thickest gel shell and the highest storage *** apparent viscosity of all treatments showed shear thinning behavior and that of coconut oil treatment was significantly *** the increase in fat contents,the thixotropic ring area of coconut oil and lard treatment increased,while that of soybean oil treatment *** filling properties in the protein gel model were analyzed by rheology,texture,microstructure and cooking loss *** emulsion microgels to pure gels could increase the storage modulus of gels,and the storage modulus of gels filled with coconut oil emulsion microgels was the highest,indicating that emulsion microgels were active *** the amount of addition was more than 10%,the texture properties of the filled gels improved,which was attributed to the enhanced density of the *** addition,the cooking loss was also reduced,and the gels filled with coconut oil emulsion microgels had the best performance.

关键词： Myofibrillar protein Fat Emulsion microgels Rheology Filling effect

Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes

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Food Bioscience 2023年第1期51卷 1046-1056页

作者： Jipeng Wang Songying Jiang Song Miao longtao zhang Kaibo Deng Baodong Zheng College of Food Science Fujian Agriculture and Forestry UniversityFuzhou350002China China-Ireland International Cooperation Centre for Food Material Science and Structural Design Fuzhou350002China Teagasc Food Research Centre MooreparkFermoyP61C996Co.CorkIreland

The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes,a common commercial edible *** electron microscopy,high performance liquid chromatography,amino acid analysis,and electronic tongue analysis were used to evaluate the quality characteristics and the release pattern of umami components from *** under hot air drying(HAD),vacuum drying(VD),and vacuum freeze-drying(VFD).Additionally,taste activity value,equivalent umami concentration value,and principal component analysis were *** results indicate each of the drying methods exhibited respective *** under VFD had better micro-spatial structure and high rehydration capacity,followed by *** VD treatment,dried *** had the highest levels of free amino acids and organic acids,especially the umami amino acids Glu and Asp were significantly retained and *** with other methods,the content of umami 5′-nucleotides(5′-IMP,5′-GMP)in *** was the highest under HAD and at 50℃ had the highest level of equivalent umami concentration(EUC)*** results showed that the mutual regulation of flavor substances in *** was related to the drying method,and HAD at 50℃ was the optimal method to preserve flavor substances and quality characteristics in *** results can provide a method reference for the production of dried Flammulina velutipes with good flavor.

关键词： Flammulina velutipes Drying methods Quality characteristics Umami components

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水产制品凝胶的研究进展

食品工业 2020年第2期41卷 253-257页

作者：薛茜王芳张龙涛福建农林大学食品科学学院福州350002 泉州师范学院海洋与食品学院泉州362000

为了促进中国凝胶类水产制品发展,对水产制品凝胶的形成机理进行综述;简述加工工艺条件及外源添加物对其凝胶特性的影响;讨论凝胶机理的研究技术及水产凝胶制品的加工新技术;根据现状对水产凝胶制品的发展进行展望。

关键词：水产制品凝胶机理凝胶特性影响因素新技术

D-塔格糖3-差向异构酶家族蛋白的研究进展

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食品与发酵工业 2007年第9期33卷 127-131页

作者：沐万孟张涛江波张龙涛食品科学与技术国家重点实验室江南大学江苏无锡214122

稀有糖是在自然界中存在但含量极少的一类单糖及衍生物,其在膳食、保健、医药等领域中发挥着重要的功能。D-塔格糖3-差向异构酶(D-tagatose 3-epimerase,缩写为DTE)家族蛋白在稀有糖生物转化中占有重要地位。文中对DTE家族蛋白的最新进... 详细信息

稀有糖是在自然界中存在但含量极少的一类单糖及衍生物,其在膳食、保健、医药等领域中发挥着重要的功能。D-塔格糖3-差向异构酶(D-tagatose 3-epimerase,缩写为DTE)家族蛋白在稀有糖生物转化中占有重要地位。文中对DTE家族蛋白的最新进展进行了综述;同时,展望了DTE家族蛋白的研究趋势。

关键词：稀有糖 D-塔格糖3-差向异构酶生物转化

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新型甜味剂D-阿洛酮糖研究进展

食品与发酵工业 2008年第12期34卷 125-129页

作者：张龙涛江波沐万孟江南大学食品科学与技术国家重点实验室

稀有糖是在自然界中存在但含量极少的一类单糖及其衍生物。D-阿洛酮糖是一种重要的稀有糖,在食品、保健和医疗领域具有重要的应用价值。文中对D-阿洛酮糖的研究进展进行了综述,并展望了发展趋势。

关键词：稀有糖 D-阿洛酮糖功能甜味剂

生物转化生成D-阿洛酮糖的类球红细菌的筛选

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食品与发酵工业 2008年第9期34卷 40-43页

作者：张龙涛沐万孟江波张涛江南大学食品科学与技术国家重点实验室江苏无锡214122

对鱼塘淤泥、水样中富集分离的27株光合细菌的静止细胞反应产物,采用高效液相色谱进行分析,从中筛选到1株D-阿洛酮糖产率较高的菌株,在形态和常规生理生化方面鉴定的基础上,结合16S rDNA序列分析鉴定为类球红细菌(Rhodobacter sphaeroid... 详细信息

对鱼塘淤泥、水样中富集分离的27株光合细菌的静止细胞反应产物,采用高效液相色谱进行分析,从中筛选到1株D-阿洛酮糖产率较高的菌株,在形态和常规生理生化方面鉴定的基础上,结合16S rDNA序列分析鉴定为类球红细菌(Rhodobacter sphaeroides),定名为类球红细菌SK011。SK011利用D-果糖(36 g/L,pH7.5)为底物进行静止细胞转化,45℃,5 h,D-阿洛酮糖产率达到6.54%。

关键词： D-阿洛酮糖 Rhodobacter sphaeroides 生物转化

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跟机液压系统压力流量耦合机理研究

煤炭科学技术 2020年第5期48卷 129-136页

作者：周如林李首滨韦文术张龙涛王伟北京天地玛珂电液控制系统有限公司北京100013

针对综采工作面液压支架跟机自动化控制逻辑、供液系统和支架动作速度之间的矛盾关系,对液压支架液压系统进行了模块化、参数化分析。在兼顾进液管路和回液管路布局条件下,分别从稳态特性和瞬态特性角度对支架液压系统进行建模计算,对... 详细信息

针对综采工作面液压支架跟机自动化控制逻辑、供液系统和支架动作速度之间的矛盾关系,对液压支架液压系统进行了模块化、参数化分析。在兼顾进液管路和回液管路布局条件下,分别从稳态特性和瞬态特性角度对支架液压系统进行建模计算,对跟机过程中多动作时管路压力、流量进行解耦分析,推导得出了瞬态、稳态过程中压力随时间变化规律及迭代模型,结果表明,液压缸伸、收瞬间压力变化主要与进液压力、回液压力有关,为时间t的二次方关系。根据上述推导公式以巴彦高勒煤矿工作面实际参数进行赋值,分析了降移升过程中各阶段压力分布特性,并完成了不同供液条件下不同支架动作时液压缸的压力动态数据测量,验证了理论分析模型的科学性和有效性,结果表明,系统背压主要影响稳态过程,对瞬态过程影响较小。

关键词：液压支架压力特性跟机自动化解耦

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单甘酯降低煮制面条粘连的作用机理

中国食品学报 2021年第2期21卷 179-186页

作者：常战战刘云祎林嘉诺张龙涛缪松郑宝东福建农林大学食品科学学院福州350002 中爱国际合作食品物质学与结构设计研究中心福州350002 Teagasc食品研究中心爱尔兰科克999014

采用快速黏度分析仪(RVA)、流变、二硫键含量测定、傅里叶变换红外光谱(FTIR)、微观结构分析等手段,研究了添加单甘酯(GMS)对煮制面条粘连的影响,探讨其作用机理。结果表明:GMS的添加量为面粉质量的0.75%,即可有效改善煮制面条间的粘连... 详细信息

采用快速黏度分析仪(RVA)、流变、二硫键含量测定、傅里叶变换红外光谱(FTIR)、微观结构分析等手段,研究了添加单甘酯(GMS)对煮制面条粘连的影响,探讨其作用机理。结果表明:GMS的添加量为面粉质量的0.75%,即可有效改善煮制面条间的粘连。添加GMS使面条中的二硫键含量以及α-螺旋结构显著增加(P<0.05),改善面团面筋网络结构,抑制淀粉颗粒的溶胀以及高温下淀粉颗粒的破裂,从而降低(P<0.05)煮制面条的表面黏性和吸水率,增加煮制面条的硬度,抑制面条间的粘连。

关键词：面条单甘酯表面黏性小麦淀粉面筋蛋白