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In Vitro Digestion of RS4-Type Resistant Wheat and Potato Starches, and Fermentation of Indigestible Fractions
In Vitro Digestion RS4-Type Resistant Wheat Potato Starches Fermentation of Indigestible Fractions
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2014/5/23
RS4-type resistant wheat starch (RWS) and resistant potato starch (RPS) were subjected successively to in vitro digestion with pepsin and pancreatin-bile, and the indigestible residues (82.1% db and 7...
马铃薯淀粉废水处理技术（Treatment of Potato Starch Wastewater）
马铃薯淀粉 废水 处理方法
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2010/12/28
马铃薯淀粉加工过程中产生大量的高浓度酸性有机废水，直接排放会对环境造成严重污染，因此，对马铃薯淀粉加工产生的废水的处理技术受到高度关注。本文介绍和评价了目前国内外淀粉废水的各种处理方法和工艺。
马铃薯淀粉生产废水处理絮凝试验（Flocculation Experiment on Potato Starch Wastewater）
马铃薯淀粉 废水 阳离子聚丙烯酰胺
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2010/12/28
将阳离子聚丙烯酰胺与聚合氯化铝复配用以处理马铃薯淀粉生产废水，并对影响其絮凝效果的各种因素进行了综合分析。通过正交试验，得到该处理方法的最佳絮凝工艺为：阳离子聚丙烯酰胺用量为0.1%，聚合氯化铝用量为0.2%，废水pH值为9.0时，COD去除率达56.24%。
马铃薯渣蛋白抗氧化肽的酶法制备（Enzymatic Preparation of Anti-oxidation Peptide from Potato Pulp）
马铃薯渣 抗氧化肽 酶解 DPPH自由基清除率
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2010/12/28
以马铃薯渣为原料，采用酶法将薯渣中的蛋白转化为具有抗氧化活性的多肽。以酶解液对DPPH自由基清除率为酶解效果评价指标，从木瓜蛋白酶、风味蛋白酶、中性蛋白酶、碱性蛋白酶、胰蛋白酶、胃蛋白酶等6种商业蛋白酶中筛选出胰蛋白酶为最佳水解用酶。通过优化试验，得出薯渣蛋白最佳酶解条件为：底物质量浓度4g/（100mL）、加酶量7%、pH值8.0、料液温度50℃、酶解时间90min。酶解液稀释20倍后对DP...
Thermoelectric effect on potato tuber (Solanum tuberosum L.) – short communication
potato cell integrity thermoelectricity
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2014/2/27
For scaning rheological properties of tuber tissue during heating, different physical techniques are used. The experiments done on low solids tubers of cv. Magda have shown that maximum thermoelectric...
The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
potato cooking texture starch density effective mass sloughing
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2014/2/27
The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass...
The influence of conductivity measurement on mechanical properties of potato tubers – Short communication
potato conductivity deformation curve voltage frequency deformation
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2014/2/26
Deformation curves in uniaxial compression of raw potato tuber were analyzed at Nicola and Saturna varieties. In the first part of deformation (time 1 min), some part of specimens were loaded by elect...
MZPH-820型单行马铃薯收获机设计（Design on MZPH-820 Single-row Potato Harvester）
马铃薯收获机 防堵 适垄
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2009/8/11
针对现有小型马铃薯收获机作业过程中，行进阻力大、易于壅堵、伤薯率高，以及垄高适应性差等问题，设计了MZPH-820型单行马铃薯收获机。该机挖掘铲各铲片相互分离，间隙通畅；升运链导向撑链轮通过悬臂板支撑，承力通轴实现向上移动，作业时入土部件仅有挖掘铲及切土防漏圆盘，可有效防止秧茎缠绕及壅土；挖掘铲角度调节机构可实现挖掘铲与升运链导向撑链轮角度的同步调节，使挖掘铲铲面倾角在18°～30°内连续可调，便...
Detection of Genetic Modification“ac2”in Potato Foodstuffs
GMO Solanum tuberosum PCR antimicrobial peptide
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2009/8/10
The genetic modification 'ac2' is based on the insertion and expression of ac2 gene, originally found in seeds of amaranth (Amaranthus caudatus), into the genome of potatoes (Solanum tuberosum). The p...
Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink
PSP LABD PSPLABD optimum conditions
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2009/6/18
In the current studies, we produced a purple sweet potato lactic acid bacteria drink (PSPLABD) using a variety of lactic acid bacterial strains. The various PSPLABD were analyzed for color, pH, and fl...
Quantification of Light-Induced Glycoalkaloids, α-Solanine and α-Chaconine, in Four Potato Cultivars（Solanum tuberosum L.）Distributed in Japan by LC/MS
solanum tuberosum potato glycoalkaloids
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2009/6/18
The major glycoalkaloids, α-solanine and α-chaconine, in potato tubers were determined by LC/ESI-MS. The average recoveries from spiked samples by the method used in this study were more than 94% with...
Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
bread potato pulp bread-making quality
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2009/6/18
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP...
Comparison of Amylomyces rouxii and Rhizopus oryzae in Lactic Acid Fermentation of Potato Pulp
pectic substances polygalacturonase look-pang
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2009/6/18
Amylomyces rouxii, the filamentous fungus widely used in the production of Asian fermented foods, is closely related to certain strains of Rhizopus oryzae secreting lactic acid. Among seven strains of...
Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
anthocyanin-containing potatoes stomach cancer KATO III cells DNA fragmentation
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2009/6/18
Anthocyanins prepared from colored potatoes induce apoptosis in cultured human stomach cancer KATO III cells. Morphological change indicating apoptotic bodies and DNA fragmentations were observed in c...
Effect of Alcoholic Fermentation on the Stability of Purple Sweet Potato Anthocyanins
anthocyanin purple sweet potato alcoholic fermentation
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2009/6/17
Anthocyanin pigments (AN) extracted and purified from purple sweet potatoes (Yamagawamurasaki and Kankei 55) were studied for stability during alcoholic fermentation. The fermentation was continued fo...