Fujian Anjoyfood Share Co.

Xiamen, China

Fujian Anjoyfood Share Co.

Xiamen, China

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Meng C.,Jiangnan University | Da-ming F.,Jiangnan University | Da-ming F.,University of Hong Kong | Lue-lue H.,Shenzhen Polytechnic | And 4 more authors.
Innovative Food Science and Emerging Technologies | Year: 2017

Measurement of the electromagnetic properties of food is important for its electromagnetic protection, microwave heating and sterilization. Much research had focused on describing the non-thermal mechanism of electromagnetism and locating its site of action. Amino acids are the basic units of proteins, and therefore their electromagnetic characteristics are central to understanding the transmission and loss of microwave energy in food and the non-thermal mechanism of electromagnetic effects. Herein, the dielectric properties and conductivity characteristics of solutions of basic amino acids, at an electromagnetic frequency of 2.45 GHz and at temperatures between 10 °C and 70 °C, have been measured. The results show that the dielectric constant and dielectric loss decrease with increasing temperature, for example, increase the temperature form 10 °C to 70 °C, the dielectric constant of lysine at 2% decreased from 77.259 to 68.601, and the dielectric loss decreased from 13.412 to 10.302, due to the decrease of the solution viscosity and the relaxation time, causing an increase of the dipole moment. Increasing the concentration of the basic amino acids leads to an increase of the dielectric loss, fix the temperature at 20 °C, the concentration of lysine increased from 0.5% to 10%, the dielectric loss increased from 10.191 to 23.232, which is related to the change of the conductivity. The conductivity has positive correlation with the concentration and temperature of the amino acid solution, fix the temperature at 20 °C, the concentration of lysine increased from 0.5% to 10%, the conductivity increased from 234 to 2840 μS/cm, and when the temperature was increased form 10 °C to 70 °C, the conductivity of lysine at 2% increased from 694 to 1347 μS/cm. The absorption properties of the solutions are characterized by the loss of reflection, and the absorption characteristics of the basic amino acids are related to the electromagnetic frequency, the concentration and the thickness of the absorbing layer, the variation of which affects the impedance matching. In this paper, through the study of the electromagnetic characteristics of basic amino acids in solution, a theoretical basis for the application of basic amino acids in microwave sterilization, as well as a mechanism for the microwave effect, are proposed. © 2017


Fan D.,Jiangnan University | Huang L.,Shenzhen Polytechnic | Li B.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 5 more authors.
LWT - Food Science and Technology | Year: 2017

The effects of ultrasound parameters, and of the container materials used for surimi, on acoustic intensity were investigated. The frequency of ultrasound significantly affected the acoustic intensity. However, the relationship between the acoustic intensity and the frequency of the ultrasound device was not linear. The acoustic intensity increased as the height of the media increased. In addition, the acoustic intensity increased initially, but then decreased, as the volume of the media increased. Two container materials were tested: polyvinyl chloride (PVC) film and an aluminum box. The acoustic intensity was decreased significantly by the use of either material. The barrier effect of the aluminum box was weaker than that of the PVC film at lower frequencies, whereas the barrier effect of the PVC film was weaker than that of the aluminum box at higher frequencies. The gel strength of surimi increased with as the acoustic intensity increased when the latter was above a certain level. Changes in the secondary structure of myofibrillar protein were found to cause the increase in the gel strength. © 2016


Zhu J.,Jiangnan University | Fan D.,Jiangnan University | Zhao J.,Jiangnan University | Zhang H.,Jiangnan University | And 5 more authors.
Journal of Food Science | Year: 2016

In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze-dried, and oven-dried SPH all showed a gel-enhancing ability in suwari (40/90 °C) and modori (67/90 °C) gels, in a concentration-dependent manner. Though the drying treatments can improve the storability of SPH, compared with fresh, the effect of the active substance was weakened. Suwari and modori gels added with 5%(w/w, whole product) fresh SPH had the increase in breaking force and deformation by 37.39% and 47.98%, and 85.14% and 78.49%, respectively, compared with the control gel (without SPH addition). The major myofibrillar protein, especially myosin heavy chain (MHC), was better retained by the addition of SPH. Compared the control group, a finer, denser, and more ordered 3-dimensional gel network microstructure was obtained, and different Df (Fractal dimension) was analyzed by using the box count method. This was found in all samples from 2.838 to 2.864 for suwari gels and 2.795 to 2.857 for modori gels, respectively. Therefore, the modori of yellowtail seabream surimi, linked with endogenous proteases, could be retarded in the presence of SPH, leading to an increase in gel strength. Practical Application: Gelation ability is an important indication of the functional and textural properties of fish- based products. Some species of fish disintegrates easily, associated with a high content of endogenous proteases. However, few foodborne ingredients can act as protease inhibitors added directly, without adverse effects on the surimi gel. The purified enzyme inhibitors are not widely used in the food industry due to the high price and the complex processes. Chinese oak silkworm pupa, was first used in surimi with a significant enhancement of the gelation properties. The findings will have a profound effect on the actual production of surimi products. © 2016 Institute of Food Technologists®.


Li Y.,Jiangnan University | Fan D.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | Zhang W.,Fujian Anjoyfood Share Co. | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Microbial transglutaminase could incorporate inter-or intramolecular covalent cross-links. Due to its Ca2+-independence, broad substrate specificities, rapid reaction rate and low production cost, it has been widely used in food, medicine and textile industry. In this article, enzymatic properties and advantageous structure of microbial transglutaminase were reviewed, especially preferred substrate sequences, amino acid residues relate with enzymatic activity and molecular modification of microbial transglutaminase were briefly summaried and analyzed. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.


Fan D.,Jiangnan University | Wang L.,Jiangnan University | Ma S.,Jiangnan University | Ma W.,Jiangnan University | And 5 more authors.
Carbohydrate Polymers | Year: 2013

Although it is well known that structural variations occur in starch during gelatinisation, little is known about how the structure of starch changes at subgelatinisation levels. The objective of this study was to investigate structural variations of rice starch ascribed to the temperature during microwave heating. Rapid conduction heating was used to imitate the high microwave heating rate through oil bath, which was then compared with traditional conduction heating. Structural changes due to temperature increases were investigated using thermogravimetry and differential scanning calorimetry while the distinct lamellar organisation of starch was obtained through small-angle X-ray scattering. The results showed that the structure of starch responds non-monotonically to temperature rising before gelatinisation, which was also affected by heating rates. The samples treated by microwave and rapid conduction heating essentially underwent the same thermal property changes and the molecular vibration of the microwaves did influence the submicroscopic lamellar structure. © 2012 Elsevier Ltd.


Fan D.,Jiangnan University | Ma W.,Jiangnan University | Wang L.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 4 more authors.
Carbohydrate Polymers | Year: 2013

The effects of microwave heating on the double helices, single helix and amorphous structures and the relative crystallinity of rice starch were studied by 13C CP/MAS NMR method, with rapid heating in an oil bath and conventional slow heating as controls. The results indicated that compared with rapid heating, microwave heating did not significantly change the ordered and disordered structures. All of the heating methods exhibited similar content changes to the double helices, V-type single helix and amorphous structures with rising temperature. The rapid heating effects caused by microwave and oil bath accelerated the destruction of the V-type single helix in the starch granules. The electromagnetic effect of microwave heating did not affect the decrease of the double helices or the amorphous content of the starch. © 2012 Elsevier Ltd.


Fan D.,Jiangnan University | Ma W.,Jiangnan University | Wang L.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 3 more authors.
Starch/Staerke | Year: 2012

FTIR and confocal laser micro-Raman spectroscopy methods were used to investigate the differences in chemical bond types, bond energy, and skeleton connection system between rice starch heated in a microwave and rice starch heated rapidly using a traditional method. The temperature of the peak absorption position of C-H mode vibration of microwaved sample was lower and the temperature of peak position of C-O related mode vibration on skeleton of microwaved sample were higher than those of the rapid heating sample, but there were no changes to other skeletal mode vibrations such as glycosidic linkage and pyranose ring. Overall, microwave-heat treatment did not change the type of chemical groups in starch molecules, and induce the formation of new chemical group bonds, or change the way that they interact with each other in rice starch. Furthermore, the vibrational energy of the chemical-bond of microwave-treated rice starch changes gradually during the heating process. Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Fan D.,Jiangnan University | Li Y.,Jiangnan University | Gu Z.,Jiangnan University | Huang J.,Fujian Anjoy Food Share Co. | And 4 more authors.
Journal of Chemistry | Year: 2016

Adding microbial transglutaminase (MTGase) to frozen surimi to enable the surimi to be sold as a higher-grade product at a higher price defrauds surimi product manufacturers and undercuts legitimate industry prices. Therefore, it is important to develop an accurate method of detecting the presence of MTGase in surimi. In this study, an immunochromatographic strip assay with a colloidal gold antibody probe was successfully developed and used to rapidly and qualitatively detect MTGase in surimi samples. The results were obtained in less than 10 min. The limit for the qualitative detection of MTGase using the immunochromatographic strip assay was identified as 1.0 μg/mL. The results of the immunochromatographic strip analysis of frozen surimi samples were verified by comparison with the results of a sandwich enzyme-linked immunosorbent assay. The colloidal gold probe-based immunochromatographic strip assay was thus found to be a rapid, economical, and user friendly method of detecting MTGase in surimi. © 2016 Daming Fan et al.


Zhou L.,Jiangnan University | Fan D.,Jiangnan University | Zhao J.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Transglutaminase can slowly catalyze protein cross-linking to form a gel even under low temperatures. To alleviate the low temperature gelation during storage, the effect of yam on the gel properties of silver carp surimi under refrigeration was investigated, and the intervention mechanism was discussed. The results showed that the growth rate of yam-surimi's gel strength is 42% lower than pure surimi and form a relatively looser gel. Based on the results of SDS-PAGE patterns, Fourier transform infrared spectroscopy, circular dichroismspectrum and sulfhydryl group content, it was revealed that less cross-linking of myosin heavy chain (MHC), lower degree of protein conformational changes and fewer α-helix unfolding were occurred in yam-surimi. It is concluded that yam can effectively intervene gelation during refrigerated storage, the mechanismmay relate to the effect on protein unfolding. © 2015, Chinese Institute of Food Science and Technology. All right reserved.


PubMed | Fujian Anjoy food Share Co. and Jiangnan University
Type: Journal Article | Journal: Journal of food science | Year: 2016

In this study, the textural properties and micromechanism of yellowtail seabream (Parargyrops edita, Sparidae) surimi, with and without Chinese oak silkworm pupa homogenate (SPH), were investigated at different levels. The fresh, freeze-dried, and oven-dried SPH all showed a gel-enhancing ability in suwari (40/90 C) and modori (67/90 C) gels, in a concentration-dependent manner. Though the drying treatments can improve the storability of SPH, compared with fresh, the effect of the active substance was weakened. Suwari and modori gels added with 5%(w/w, whole product) fresh SPH had the increase in breaking force and deformation by 37.39% and 47.98%, and 85.14% and 78.49%, respectively, compared with the control gel (without SPH addition). The major myofibrillar protein, especially myosin heavy chain (MHC), was better retained by the addition of SPH. Compared the control group, a finer, denser, and more ordered 3-dimensional gel network microstructure was obtained, and different Df (Fractal dimension) was analyzed by using the box count method. This was found in all samples from 2.838 to 2.864 for suwari gels and 2.795 to 2.857 for modori gels, respectively. Therefore, the modori of yellowtail seabream surimi, linked with endogenous proteases, could be retarded in the presence of SPH, leading to an increase in gel strength.

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