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Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)
Chen, Jin-Jin1,2; Gong, Peng-Fei1; Liu, Yi-Lan3; Liu, Bo-Yan1,4; Eggert, Dawn2; Guo, Yuan-Heng1,4; Zhao, Ming-Xia1; Zhao, Qing-Sheng1; Zhao, Bing1
2018-04-01
发表期刊JOURNAL OF FOOD SCIENCE
ISSN0022-1147
卷号83期号:4页码:966-974
摘要A novel technique of ultrasound-assisted freeze-thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 degrees C with 6 freeze-thaw cycles. Samples with freeze-thaw pretreatment (FP), ultrasound pretreatment (UP), and UFP were prepared for further comparative study. A no pretreatment (NP) sample was included as a control. The results showed that UFP improved the drying efficiency of maca slices, showing the highest effective moisture diffusivity (1.75 x 10(-9) m(2)/s). This result was further supported by low-field nuclear magnetic resonance (LF-NMR) analysis and scanning electron microscopy (SEM). The rehydration capacity and protein content of maca slices were improved by UFP. More importantly, contents of bioactive macamides and their biosynthetic precursors were increased in 2.5- and 10-fold, respectively. In conclusion, UFP is an efficient technique to improve drying efficiency, physicochemical properties, and bioactive macamides of maca, which can be applied in the industrial manufacture of maca products.
关键词Drying Efficiency Lepidium Meyenii Macamides Biosynthesis Physicochemical Properties Ultrasound-assisted Freeze-thaw Pretreatment
文章类型Article
WOS标题词Science & Technology ; Life Sciences & Biomedicine
DOI10.1111/1750-3841.14083
收录类别SCI
语种英语
关键词[WOS]CHEMICAL-COMPOSITION ; LF-NMR ; DEHYDRATION ; WATER ; L. ; MICROSTRUCTURE ; HYDROLYSIS ; MUSHROOMS ; STORAGE ; QUALITY
WOS研究方向Food Science & Technology
WOS类目Food Science & Technology
项目资助者National Natural Science Fund of China(21506220)
WOS记录号WOS:000430123600013
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文献类型期刊论文
条目标识符http://ir.ipe.ac.cn/handle/122111/24425
专题生化工程国家重点实验室
作者单位1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
2.Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68588 USA
3.Univ Nebraska, Dept Chem & Biomol Engn, Lincoln, NE 68588 USA
4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
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Chen, Jin-Jin,Gong, Peng-Fei,Liu, Yi-Lan,et al. Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)[J]. JOURNAL OF FOOD SCIENCE,2018,83(4):966-974.
APA Chen, Jin-Jin.,Gong, Peng-Fei.,Liu, Yi-Lan.,Liu, Bo-Yan.,Eggert, Dawn.,...&Zhao, Bing.(2018).Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii).JOURNAL OF FOOD SCIENCE,83(4),966-974.
MLA Chen, Jin-Jin,et al."Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)".JOURNAL OF FOOD SCIENCE 83.4(2018):966-974.
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