Volume 24,Issue 8,2008 Table of Contents

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1 Studies of Free Radicals Effect during Ultrafine Comminution of Konjac Glucomannan

DING Jin-long , SUN Yuan-ming , YANG You-hui , XU Zhen-lin

2008, 24(8):741-744.

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Abstract:
As one of mechanochemical effects, free radicals effect during ultrafine comminution of konjac glucomannan was studied. The techniques of ultraweak inescence and electron spin resonance were used to study the formation and changes of free radicals during ultrafine comminution of konjac glucomannan. Results showed that plentiful free radicals were produced during the ultrafine comminutionon. Within the examined range, the concentration of free radicals increased with prolonging the comminuting time. But the free radicals were unstable and tended to quenching after the comminution. This research provided the theoretical basis for mechanochemical modification of konjac glucomannan.

2 Preservation of the Mycelium of Aspergillus Niger by Freeze Drying

DING Chun-jie

2008, 24(8):745-747.

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Abstract:
In this paper, the preservation of the mycelium of Aspergillus niger by freeze drying was introduced ,and the effects of the cultural medium and freeze-drying protectant were investigated. The enrichment culture medium for Aspergillus niger with high viable cells number and the best freeze-drying protectant were determined, with which the viable cells number of Aspergillus niger treated by freeze drying were 109cfu/g.

Journal introduce

Editor in chief：李琳

Inauguration：现代食品科技

International standard number：ISSN 1673-9078

Unified domestic issue：CN 44-1620/TS

Domestic postal code：46-349

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Volume 24,Issue 8,2008 Table of Contents