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Chen H.,Zhejiang University | Chen H.,Research Institute of Hangzhou Wahaha Group Company Ltd
Chinese Journal of Sensors and Actuators | Year: 2010

Using a one dimensional subwavelength left-handed/right-handed resonator, a new pressure sensor is proposed. The resonator is composed of two layers, one is a left-handed medium with negative refractive index, the other is a right-handed medium with positive refractive index. The right-handed medium is connected with a strain diaphragm. Simulation results show that the resonant wavelength is a linear function of the logarithm of the pressure, exhibiting a good resolution. The resonator can be designed very thin, indicating the superiority of the pressure sensor in the real applications. Source


Yang K.,Zhejiang University of Technology | Fang L.,Zhejiang University of Technology | Hu J.-R.,Research Institute of Hangzhou Wahaha Group Company Ltd | Sun P.-L.,Zhejiang University of Technology
Modern Food Science and Technology | Year: 2015

Proteins in the by-products of Grifola frondosa polysaccharides extraction were isolated and their functional properties were studied. Proteins in the supernatant obtained after ethanol precipitation of Grifola frondosa polysaccharide extract were isolated by ultrafiltration membrane with a molecular weight cut-off of 5.0 ku. Polypeptides were obtained by enzymolysis and secondary ultrafiltration of the isolated protein. Functional properties of the polypeptides and proteins, including solubility, foaming capacity, and antioxidant activities,were analyzed and compared. The results indicated that ultrafiltration could effectively isolate and purify the protein, with a purity of 70.24% and a yield of 7.26%. The isolated protein was found to be a high-quality edible protein, with essential amino acids/total amino acids (EAA/TAA) and nonessential amino acids/total amino acids (EAA/NEAA) values of 40.5% and 68.0%, respectively. The solubility and antioxidant activities of the isolated protein were significantly increased after enzymolysis by each enzyme tested. Of these enzymes, papain yielded the highest degree of hydrolysis (DH=8.94%). The polypeptide showed relatively good antioxidant activities, with scavenging rates for hydroxyl radical (·OH), 2,2-diphenyl-1-picrylhydrazyl (DPPH·), and [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS)+· free radical, of 66.14%, 65.78%, and 98.95%, respectively, while those of the isolated protein were 50.88%, 44.01%, and 72.74%, respectively. © 2015, Editorial Board of Modern Food Science and Technology. All right reserved. Source


Tian F.,Northeast Agricultural University | Tian F.,Research Institute of Hangzhou Wahaha Group Company Ltd | Chen J.,Henan University of Science and Technology | Huo G.,Northeast Agricultural University
Journal of Chinese Institute of Food Science and Technology | Year: 2013

2 L. acidophilus and 3 B. animals with fine properties which were researched deeply before were regarded as the research subject to determine their metabolites with HPLC explanation for probiotic mechanism. Results demonstrated that organic acid contents/total metabolites of B. animals KLDS 2.0001, KLDS 2.0002 and KLDS 2.0604 was 41%, 20%, 32%, respectively, three strains all produced large amount of lactate acid. The ability of acid-producing of B. animals KLDS 2.0001 was the strongest. L. acidophilus KLDS AD1 and AD2 didn't produce formic acid, whose organic acid contents/total metabolites was approximately 50%, respectively. Metabolism of two strains produced large amount of lactic acid, and the acid-producing of which was similar. Source


Wu W.,Research Institute of Hangzhou Wahaha Group Company Ltd | Zhu H.,Research Institute of Hangzhou Wahaha Group Company Ltd | Wang Y.,Research Institute of Hangzhou Wahaha Group Company Ltd | Li Y.,Research Institute of Hangzhou Wahaha Group Company Ltd | Shi W.,Research Institute of Hangzhou Wahaha Group Company Ltd
Journal of Chinese Institute of Food Science and Technology | Year: 2014

On a basis of total concentration 1% with CMC and guar gum a series of complex solutions are prepared, where the ratio between them are 0.1%:0.9%, 0.2%:0.8%, 0.3%:0.7%, 0.4%:0.6%, 0.5%:0.5%, 0.6%:0.4%, 0.7%:0.3%, 0.8%:0.2%, 0.9%:0.1% respectively. Through the experiments like steady flow, strain sweep, frequency sweep, dynamic visco-elasticity and viscosity temperature sweep, we observe the viscosity characteristic of the mixed solution varies with shear rate and temperature, the visco-elasticity varies with oscillation strain, frequency and temperature, also investigate several factors like cross-point of modulus and the relaxation time in frequency sweep and the conformational transition temperature etc. associated with the structural characteristics as the proportion of mixed solution changes. The results show that there exists obvious synergies between CMC and guar gum, and the complex of them helps to increase the zero-shearing viscosity, viscosity, viscous modulus and elastic modulus. The complex proportion changes the visco-elastic properties of solution, and after ratio of guar reaches 0.4% and above the cross-point of modulus are all below than a single guar solution, while the relaxation time higher than the latter in the experiments of frequency sweep. Similarly, the gelling temperature when G'=G″ in the experiments of dynamic visco-elasticity temperature sweep are also changed, which are all higher than a single guar solution. According to the dynamic viscosity tem-perature sweep, the addition of CMC in mixed solution changes the viscosity-temperature characteristics and when the ratio of guar is in range from 0.1% to 0.6% the significant conformational transition temperature are observed. Source


Zhu H.,Research Institute of Hangzhou Wahaha Group Company Ltd | Wu W.,Research Institute of Hangzhou Wahaha Group Company Ltd | Pan Y.,Research Institute of Hangzhou Wahaha Group Company Ltd | Wang Y.,Research Institute of Hangzhou Wahaha Group Company Ltd | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

On a basis of total concentration 1% with xanthan and anionic guar a series of mixed solutions are prepared, where the ratio between them are 0.1%: 0.9%, 0.2%: 0.8%, 0.3%: 0.7%, 0.4%: 0.6%, 0.5%: 0.5%, 0.6%: 0.4%, 0.7%: 0.3%, 0.8%: 0.2%, 0.9%: 0.1% respectively. Through the experiments like steady flow, strain sweep, frequency sweep, dynamic visco -elasticity and viscosity temperature sweep, we observe the viscosity characteristic of the mixed solution varies with shear rate and temperature, the visco-elasticity varies with oscillation strain, frequency and temperature. The synergies is formed as a result of entanglement or inter-action of secondary bond of inter-molecular between xanthan and guar. Therefore, the complex of them helps to increase the zero-shearing viscosity, viscosity and visco-elasticity obviously. At the same time, in the lower shearing or frequency area xanthan has main contribution to the solution while in the higher area guar plays a chief role. Complex solution behaves the solid-like as G' is larger than G″ in the frequency sweep. In addition, the solution appears the gelling state and have the perfect network structure as G' > G″ in the dynamic visco-elasticity temperature sweep from 5°C to 90°C, meawhile, the viscosity gradually reduces as the temperature rises showing there is no conformational transition temperature. Source

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