Distilling and purifying ethanol is resource intensive.

No abstract

This study aimed to explore the alliin, saccharides, antioxidant and some other physicochemical changes of black garlic during the thermal processing steps. The contents of alliin and polysaccharides decreased significantly after 10 days of heat treatment, whereas the content of reducing sugars increased correspondingly. The 57.14% of fructose, 6.78% of glucose and 7.62% of sucrose were mainly saccharides in black garlic to answer for its sweet taste. The color value of black garlic increased over time, whereas the pH decreased continually from 6.25 to 4.25 after heating at 70–80C for 10 days, which contributed a characteristic black appearance and a sour taste mouthfeel. The antioxidant activities, including 1,1‐diphenyl‐2‐picrilhydrazyl, hydroxyl radical scavenging and ferric reducing/antioxidant power activities, increased gradually during thermal processing. Practical Applications Black garlic has been used as foods and herbal remedies mainly in Japan, Korea and China, which has a wide range of health benefits, significantly antioxidant properties. Various physicochemical changes have been found to take place during thermal processing of garlic, including alliin, allicin, saccharides, pH, color and antioxidant activities. This is the first study to investigate the changes in the molecular weight distribution of polysaccharides and the monosaccharide composition of black garlic. These changes in saccharide contents and composition could be utilized as quality factors for the production of black garlic. Therefore, the results may have some useful practical implications at both the food technology and nutritional level.

No abstract

This study analyzed the aggregation mode of polypeptides in protein particles of soy milk by using ultracentrifugation, gel filtration, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results show that the protein particles in soy milk were mainly formed by various complex protein aggregates. These protein aggregates were mainly composed of the basic and acidic polypeptides of glycinin (11S), which interact with each other via disulfide bonds, and a very small amount of the disulfide-linked alpha' and alpha subunits of beta-conglycinin (7S). Moreover, the protein aggregates and a part of monomeric subunits of 7S and 11S form protein particles through non-covalent interactions, especially hydrophobic interactions and hydrogen bonds. It is suggested that the polymerized basic polypeptides should be located inside the protein particles, whereas the acidic polypeptides of 11S, alpha' and alpha subunits are located outside them.

Tetraploid plants are essential for interploid hybridization to create triploid seedless citrus.Here we report a simple and efficient in vitro method for generating autotetraploids for sweet orange (Citrus sinensis). Cell-division activity in 'Anliucheng' sweet orange callus was analyzed using flow cytometry to determine the peak frequency of cell division at which time callus in a liquid media and solid media was treated with 1000 mg l À1 colchicine. The percentage of the DNA-content-varied cells in the callus increased markedly from 11.0% to 44.4% and to 59.0% for liquid and solid media respectively. A total of 20 tetraploid plantlets were recovered via embryogenesis from 47 plantlets regenerated from the treated callus. All the autotetraploids were derived from different embryoids. Autotetraploids will be useful parents for interploid hybridization to generate commercially valuable seedless triploid citrus cultivars.

No abstract

No abstract