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food additives-Ascorbic Acid Quality Assay Test Intelligent Management

Journal of Chemistry and Chemical Engineering 2018年第1期12卷 20-25页

作者： Hairui Zhang Li Zhang Helin Ye Guofu Zhang School of Electronie and lnformation Engineering Lanzhou City University Lanzhou 730070 China School of Chemistry and Environmental Engineering Lanzhou City University Lanzhou 730070 China

In this paper, based on the analysis and test methods of national standards （GB 14754-2010） and chemical analysis and test items carried out by chemical enterprises, a set of automatic processing of quality analysis test data of ascorbic acid products was developed by using access database technology and Visual Basic programming language system, and its stability was investigated. The results show that the software can manage intelligently all aspects of the quality analysis and test of ascorbic acid products, uploading timely the data and results of the analysis and inspection to the network and saving it for users, enterprises and quality management, which set up a network of information sharing platform to ensure the authenticity and reliability of measurement results, improving greatly the speed of data processing, saving valuable time, reducing production costs with good economic efficiency and social benefit. It has practical value for ascorbic acid quality analysis test data processing automatically the results of the implementation of intelligent management.

关键词： food additive ascorbic acid quality analysis test intelligent management software development.

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Efficient biosynthesis of creatine by whole-cell catalysis from guanidinoacetic acid in Corynebacterium glutamicum

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Synthetic and Systems Biotechnology 2024年第1期9卷 99-107页

作者： Chunjian Li Pengdong Sun Guoqing Wei Yuqi Zhu Jingyuan Li Yanfeng Liu Jian Chen Yang Deng College of food Science and Engineering Qingdao Agricultural UniversityQingdao 266109China Key Laboratory of Special food Processing(Co-construction by Ministry and Province) Ministry of Agriculture Rural AffairsQingdao Agricultural UniversityQingdao 266109China Shandong Technology Innovation Center of Special food Qingdao 266109China Qingdao Special food Research Institute Qingdao 266109China Qingdao Nuoan Baite Biotechnology Co. Ltd.Qingdao 266109China Science Center for Future foods Engineering Research Center of Ministry of Education on Food Synthetic Biotechnologyand Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan UniversityWuxi 214122China Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of EducationSchool of BiotechnologyJiangnan UniversityWuxi 214122China

Creatine is a naturally occurring derivative of an amino acid commonly utilized in functional foods and ***,the current industrial synthesis of creatine relies on chemical processes,which may hinder its utilization in certain ***,a biological approach was devised that employs whole-cell biocatalysis in the bacterium Corynebacterium glutamicum,which is considered safe for use in food production,to produce safe-for-consumption *** objective of this study was to identify a guanidinoacetate N-methyltransferase(GAMT)with superior catalytic activity for creatine *** employing whole-cell biocatalysis,a gamt gene from Mus caroli(Mcgamt)was cloned and expressed in *** ATCC 13032,resulting in a creatine titer of 3.37 g/***,the study employed a promoter screening strategy that utilized nine native strong promoters in *** to enhance the expression level of *** highest titer was achieved using the P1676 promoter,reaching 4.14 g/*** conditions of whole-cell biocatalysis were further optimized,resulting in a creatine titer of 5.42 g/*** is the first report of successful secretory creatine expression in ***,which provides a safer and eco-friendly approach for the industrial production of creatine.

关键词： Creatine Corynebacterium glutamicum Whole-cell biocatalysis Guanidinoacetate N-Methyltransferase food additive

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Effects of salt ions on rheological properties of SPI-GG hybrid system

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International Journal of Agricultural and Biological Engineering 2017年第5期10卷 234-241页

作者： Bi Chonghao Zhang Yulai Wu Min Ni Zijian Li Gang Liu Yi Li Dong Liu Yude Huang Zhigang School of Materials Science and Mechanical Engineering Beijing Technology and Business UniversityBeijing 100048China School of Mechanical and Aerospace Engineering College of EngineeringNanyang Technological UniversityNanyang 639798Singapore College of Engineering National Energy R&D Center for Non-food BiomassChina Agricultural UniversityBeijing 100083China Beijing University of Chemical Technology Beijing 100029China

The rheological characteristic of soy protein isolate(SPI),is one of the most important properties in its application in food *** effects of different concentrations of guar gum(GG,polysaccharide)and sodium chloride(salt ion)on the rheological properties of SPI were studied in this ***-state shear,strain sweep and frequency sweep tests(static and dynamic rheological tests)were performed,and the following phenomenon and conclusions were drawn:(1)The viscosity of the hybrid system increases with the GG *** trend could also be seen with the appropriate adding of salt ion;(2)As the applied frequency increases,the storage modulus G′and the loss modulus G″of the hybrid system increase at a similar *** the frequency sweep parameters of the hybrid system rise significantly with the increase of both GG and ionic concentration;The frequency dependence of the system varies significantly with the addition of salt ion;(3)With the concentration of the salt ion increase,the storage module G′of the hybrid system decrease indicating that salt ion destroyed the network structure of hybrid dispersion to a certain extent.

关键词： guar gum salt ions soy protein isolate rheological property frequency dependence food additive

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Establishing GRAS Status for food

Establishing GRAS Status for Food

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中国毒理学会第七次全国毒理学大会暨第八届湖北科技论坛

作者： Qingdong Ke Keller and Heckman LLP

"GRAS" is an acronym for the phrase Generally Recognized As *** the United States（U.S.）,a food ingredient typically must either be the subject of a food additive regulation that is approved by FDA,or be GRAS for its intended conditions of *** the use of a food ingredient is GRAS,it does not need to be reviewed or approved by *** status can be documented through a GRAS notification that is submitted to the FDA or a "self-determined GRAS" position that is not subject to FDA ***’s GRAS notification program is completely ***,a positive response from FDA provides further assurance of safety to end users of the ingredient and is helpful to companies importing ingredients manufactured outside of the U.S..A GRAS position for a food ingredient can be established either through scientific procedures or,for an ingredient used in food before 1958,through experience based on "common use in food" before that *** specific data and information that demonstrate safety depend on the characteristics of the ingredient,the estimated dietary intake,and the population that will consume the ingredient.A step-wised approach is recommended in a GRAS assessment,which may include product identification and ingredient characterization,product specification and manufacturing process analysis,scientific literature search and review,exposure assessment,safety evaluation,and a GRAS *** addition,review by an expert panel consisting of several food safety experts may also be recommended to strengthen the GRAS *** real-life GRAS notification examples will be given to illustrate the GRAS *** GRAS process has been under attack in the recent years from consumer protection groups that believe the absence of FDA review poses a health ***,there is very little evidence to support these *** successful completion of a GRAS determination brings safe food ingredients to the consumer in a timely *** is an important

关键词： GRAS food additive GRAS substance GRAS notification self-GRAS exposure assessment safety evaluation food safety

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