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Microwave-low-pressure process(MWLP):An effective technology applied in extraction of total polyphenols

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International Journal of Agricultural and Biological engineering 2013年第4期6卷 84-95页

作者： Hu Zhongqiu Jia Lili Yue Tianli college of food science and engineering Northwest A&F UniversityYangling 712100ShaanxiChina

The microwave-low-pressure process(MWLP)of total polyphenols from Chaenomeles speciosa fruit was studied,and the advantages of MWLP were further evaluated by comparing with ultra high pressure(UHP)and microwave-assisted extraction(MAE).The influences of liquid/solid ratio,extraction time,pressure,and ethanol concentration on the performance of MWLP were ***,the interactive variables were further optimized by the stepwise multiple quadratic regression model on the basis of the previous univariate *** results showed that temperature as an intermediate variable in MWLP significantly affected the yields of polyphenols and 3-o-caffeoyl-quinic acid,which was determined by pressure and ethanol *** optimized parameters were proved to be valid because the results predicted by the stepwise multiple quadratic regression model equations fit well with the experimental *** with UHP,the predominance of MWLP was that the extraction time was shortened and the cost of extraction equipment was *** is an effective technology since MWLP was superior to MAE based on extraction yield,solvent loss and reproducibility.

关键词： Microwave-low-pressure process(MWLP) total polyphenols Chaenomeles speciosa fruit model optimization performance evaluation

The inhibitory mechanism of pentacyclic triterpenoid acids on pancreatic lipase and cholesterol esterase

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food Bioscience 2023年第1期51卷 1076-1088页

作者： Heyu Shen Jun Wang Jingfang Ao Lixia Ye Yubing Shi Yujie Liu Mengyang Li Anwei Luo college of food science and engineering Northwest A&F UniversityYanglingChina

Inhibiting pancreatic Lipase(PL)and cholesterol esterase(CEase)can effectively control blood triglycerides and cholesterol *** interaction characteristics of pentacyclic triterpenoid acids(oleanolic acid[OA],ursolic acid[UA],and corosolic acid[CA])with PL and CEase were studied by inhibition kinetics,multispectroscopy,and molecular docking *** inhibition and inhibition kinetics showed that pentacyclic triterpenoid acids effectively inhibited PL and CEase in a competitive manner with IC50 values ranging from 0.077 mg/mL to 0.446 mg/***-Vis,fourier transform infrared,fluorescence quenching,and circular dichroism analysis demonstrated that OA,UA,and CA disrupted the conformation of PL and CEase through hydrogen bonding and hydrophobic forces,resulting in loose protein *** docking analysis revealed that pentacyclic triterpenoid acids could stably bind at key residues in the active site of PL and *** dynamics(MD)simulation further confirmed the stable binding of pentacyclic triterpene acids to PL and *** study suggested that OA,UA,and CA could have an essential value as digestive enzyme inhibitors.

关键词： Digestive enzymes Oleanolic acid Ursolic acid Corosolic acid Inhibition mechanism Molecular docking

Influence of fruit maturity and lactic fermentation on physicochemical properties,phenolics,volatiles,and sensory of mulberry juice

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food Bioscience 2022年第4期48卷 357-367页

作者： Kunhua Wang Jing Qi Yu Jin feng Li Jun Wang Huaide Xu college of food science and engineering Northwest A&F UniversityYangling712100China

Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain *** physicochemical properties,phenolic profile,antioxidant activity,flavor profile,and sensory characteristics of mulberry juice(MJ)were then *** findings revealed that MJs were suitable matrices for LP-01 growth,particularly for MJ-S5 with a high content of phenolics,glucose,and fructose,with more than 12 log CfU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of *** acid bacteria(LAB)fermentation dramatically increased total phenolics,total flavonoids,and antioxidant capacities,while promoting anthocyanin transformation of ***,cyanidin-3-O-glucoside(C3G)was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents(pfermentation enhanced the total aroma content and complexity of flavor,specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles ***,MJ-S3 fermentation product was the most attractive for *** results will be valuable in controlling of mulberries product quality precisely.

关键词： Morus nigra Maturity stages Lactic fermentation Physicochemical property flavor volatiles Sensory evaluation

Zein as a structural protein in gluten-free systems:an overview

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food science and Human Wellness 2021年第3期10卷 270-277页

作者： Xinrui Zhang Chunxia Dong Yayun Hu Mengnan Gao Guangzhong Luan college of food science and engineering Northwest A&F UniversityYangling 712100China

Zein,a class of alcohol-soluble prolamines in maize endosperm,is mainly composed of α-zein,β-zein,andγ-*** has been recognized as a structural protein for various gluten-free systems since it can form glutenlike viscoelastic *** formation of viscoelastic zein network can make up for the structural defect of gluten-free doughs caused by the lack of *** make the most of structural functionality of zein in glutenfree foods,it is important to clearly elucidate the fundamental properties of zein *** this article,these properties have been discussed,analyzed and summarized from the relationship between protein network and structural functionality of zein,the feature and formation mechanism of zein network,factors affecting zein network and the applications of zein network in improving the quality of gluten-free *** addition,this article also looks forward to potential research areas on zein network.

关键词： Zein Gluten-free Network Glass transition

Preparation,model construction and efficacy lipid-lowering evaluation of kiwifruit juice fermented by probiotics

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food Bioscience 2022年第3期47卷 908-917页

作者： Yu Wang Hongcai Li Yichen Ren Yaqin Wang Ren Yaopeng Wang Xiaowei Yue Tianli Wang Zhouli Gao Zhenpeng college of food science and engineering Northwest A&F UniversityYangling712100China

In this study,kiwi juice was fermented with acid-resistant and bile-resistant probiotics to screen out lactic acid bacteria that can lower cholesterol and were suitable for kiwi fermentation.A non-linear fitting equation was used to establish a kinetic model of probiotics fermenting kiwi juice(R^(2)>0.90),and then a fermented juice with special effects of lowering fat was *** have studied the lipid-lowering effect of fermented fruit juice through in vivo validation experiments in mice,and determined the lipid-lowering effect of fermented fruit juice according to the mouse serum indicators and the distribution of intestinal *** results suggested that the juice fermented with Bifidobacterium bifidum 6169 and Lactobacillus plantarum 21805 were more effective in cholesterol degradation,and the cholesterol degradation rates were 67.57%and 64.22%,*** number of viable bacteria after fermentation was significantly higher than other groups(pficantly ameliorated and the number of beneficial microorganisms in the intestinal flora increased after the high-fat mice were treated with fermented kiwifruit *** research indicates that the fermented products have a regulatory effect on cholesterol levels in mice with hyperlipidemia.

关键词： Cholesterol degradation Dynamic model fermentation Hyperlipidemia Intestinal flora Kiwifruit juice

Selective removal of heavy metal ions in aqueous solutions by sulfide-selector intercalated layered double hydroxide adsorbent

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Journal of Materials science & Technology 2019年第9期35卷 1809-1816页

作者： Jing Wang Liang Zhang Tianshu Zhang Ting Du Tao Li Tianli Yue Zhonghong Li Jianlong Wang college of food science and engineering Northwest A&F UniversityYangling 712100China Shaanxi Institute for food and Drug Control Xi'an 710065China

Remaining largely under-appreciated, a majority of metal ion sorbents are limited in their target selectivity. In this work, a 3D sulfide intercalated Nife-layered double hydroxide (NfL-S) hierarchical sorbent has been synthesized for selective heavy metal removal. The intercalation of sulfurated groups in the interlayer of the layered double hydroxide (LDH) nanosheets endows NfL-S as a selective heavy metal ion filter;the selectivity of NfL-S for heavy metals is in the order of Pb^2+> Cu^2+≥ Zn^2+> Cd^2+> Mn^2+, and NfL-S has high kd values for Pb2+(~10^6 mL/g) and Cu2+(~10^5 mL/g). Scanning electron microscopy. X-ray photoelectron spectroscopy and powder X-ray diffraction were used to analyze the composition of the as-prepared nanoadsorbent. The selective adsorption behavior was systematically studied using batch experiments, and the performance was evaluated through kinetic and isotherm studies. Moreover, the adsorption mechanism of heavy metals by NfL-S through surface complexation was also investigated, which shows great potential for water decontamination.

关键词： Layered double hydroxide nanosheets Sulfide Selective adsorption Heavy metal ions

flow regime and head loss in a drip emitter equipped with a labyrinth channel

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Journal of Hydrodynamics 2016年第4期28卷 610-616页

作者：张林吴普特朱德兰郑超 Institute of Soil and Water Conservation Northwest A&F University college of Water Resources and Architectural engineering Northwest A&F University

Labyrinth channels are widely adopted in emitter designs to regulate the water *** flow regime and the head loss of labyrinth channels have significant impacts on the hydraulic performance of *** this study,the flow behavior of water passing through an emitter channel is observed using the micro particle image velocimetry（PIV）,and the head loss during the flow is analyzed for an emitter with a triangular labyrinth *** results show that the flow regime is consistent with the classical theory of hydraulics governing straight channels,even when the cross-sectional area is very small（as small as 0.5 mm×0.5 mm）.The critical Reynolds number from laminar to turbulent flows in a labyrinth channel is approximately in a range between 43 and *** local head loss factor decreases as the Reynolds number increases for labyrinth channels with smaller cross-sectional areas,such as 0.5 mm×0.5 mm and 1.0 mm×1.0 *** local head loss factor is not related to the Reynolds number and is only a function of the boundary conditions of the labyrinth channel when the Reynolds number exceeds approximately 1 000（for cross-sectional areas of 1.5 mm×1.5 mm and 2.0 mm×2.0 mm）.The ratio of the local head loss to the total head loss total（ /）j fh h first increases and then remains nearly constant as the Reynolds number increases in the labyrinth *** head loss in the labyrinth channel is almost equal to the local head loss,and total（ h_j/h_（ftctal））is approximately 0.95 for cross-sectional areas of greater than 1.0 mm×1.0 *** results can be used for optimizing the design of emitter channels.

关键词： Reynolds emitter turbulent laminar straight sectional regime hydraulic passing beads

Rational permeability coefficient of a permeable lining for composite tunnel lining structures

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岩石力学与工程学报 2017年第8期36卷 1930-1938页

作者： LU Congcong LI Zongli college of Water Resources and Architectural engineering Northwest A&F University

Various factors influence the tunneling are simplified considering the axial symmetry of the composite lining *** analytical expressions for the seepage field,stress,and displacement in the surrounding rock and those for the grouting circle,permeable lining,and ordinary lining are obtained according to the principle of effective *** seepage discharge,plastic zone,stress,and displacement around a tunnel affected by the different permeability coefficient ratios between the permeable lining and surrounding rock are *** reasonable value of permeability coefficient for the permeable lining are *** results show that the grouting circle controls the tunnel seepage discharge well and has a reasonable permeability coefficient and an optimal *** grouting circle controls the plastic zone development in the surrounding rock,i.e.,the thicker the grouting circle,the smaller the plastic zone in the surrounding *** tunnel seepage discharge and the effective stress in the grouting circle and lining increase gradually with the increasing of permeability coefficient ratio and tend to be stable after the ratio reaches *** analysis on the factors such as the stability of tunnel seepage discharge,the plastic zone of the surrounding rock and the stress around the tunnel indicates that it is relatively reasonable for the permeability coefficient ratio to be greater than or equal to 0.1.

关键词：《岩石力学与工程学报》期刊编辑工作工程

Comparison of chicoric acid,and its metabolites caffeic acid and caftaric acid:In vitro protection of biological macromolecules and inflammatory responses in BV2 microglial cells

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food science and Human Wellness 2017年第4期6卷 155-166页

作者： Qian Liu fan Liu Liling Zhang Yajie Niu Zhigang Liu Xuebo Liu Laboratory of functional Chemistry and Nutrition of food College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina

Chicoric acid(CA),a natural phenolic acid,has been used as a nutraceutical food ingredient due to its powerful antioxidant,anti-HIV and anti-diabetic *** could be partly metabolized into caffeic acid(CfA)and caftaric acid(CTA)on cytochrome P450s in rat liver *** compare the protective effects of CA and its metabolites on biomolecules and inflammatory responses,oxidative damage induced by free radicals in vitro and microglial inflammation triggered by lipopolysaccharide in BV2 cells were *** showed that CA,CTA and CfA all significantly inhibited protein degradation and carbonylation induced by hydroxyl radicals and alcoxyl radicals,and suppressed hemin/nitrite/H2O2 ***,CA,CTA and CfA all exerted remarkable inhibition capacities on linoleic acid and soybean lecithin liposomes peroxidation in a dose-dependent manner,and restrained the oxidation of herring sperm DNA,as well as the breakage of pBR322 plasmid ***,CA and its metabolites suppressed lipopolysaccharide-induced decline of BV2 cell viability and the production of NO and ***,bioactivities of CA were significantly stronger than those of its metabolites within a certain concentration *** study provides scientific basis for the application of CA and its metabolites as nutrition and natural antioxidants.

关键词： Chicoric acid and its metabolites Oxidative damage Biomolecules Microglia Inflammation