The food enzyme containing endo-polygalacturonase ((1-4)-α-d-galacturonan glycanohydrolase; EC 3.2.1.15) and cellulase (4-(1,3;1,4)-β-d-glucan 4-glucanohydrolase; EC 3.2.1.4) activities is produced with the non-genetically modified Talaromyces cellulolyticus strain NITE BP-03478 by Meiji Seika Pharma Co., Ltd. It is intended to be used in eight food manufacturing processes: baking processes, brewing processes, fruit and vegetable processing for juice production, wine and wine vinegar production, fruit and vegetable processing for products other than juices, fruit and vegetable processing for refined olive oil production, coffee bean demucilation and grain treatment for starch production. Since residual amounts of total organic solids (TOS) are removed during three food processes (refined olive oil production, coffee bean demucilation and grain treatment for starch production), dietary exposure was not calculated for these food processes. For the remaining five food processes, dietary exposure was estimated to be up to 3.193 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 806 mg TOS/kg bw per day, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 252. A search for the similarity of the amino acid sequences of the food enzyme to known allergens was made and six matches with pollen allergens were found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, especially in individuals sensitised to pollen. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
In order to optimize the extrusion process of flaxseeds snacks, the influence of different extrusion conditions on flaxseed production were studied by using the general four-factor quadratic designs of rotary combination and response surface methodology (RSM). Four extrusion conditions, the extrusion temperature (100-160°C), screw speed (60-180 r/min), feeding speed (18.35-54.95 kg/h) and moisture content (14%-30% w/w) were used as variables to detect the change of in vitro protein digestibility, expansion index, bulk density and texture (hardness and brittleness) of extruded productions. Through superimposed RSM contour map, it was found that the optimum extrusion conditions could be obtained at feed composition with flaxseed content of 20%, moisture content of 17.37%-22.43%, extrusion temperature of 134.3-156.1°C, screw speed of 114-165.7 r/min and feeding speed of 34.38-45.95 kg/h, respectively. Moreover, the composition and content of fatty acid in flaxseed-maize mixture changed rarely after extruded process, which indicated that extrusion had little impact on fatty acid. Under the optimum extrusion conditions, the flaxseed-maize blends can be extruded into acceptable snack foods.
Keywords: flaxseed, extrusion, optimization, physicochemical property, in vitro digestibility
DOI: 10.3965/j.ijabe.20150805.2093
Citation: Wu M, Liu Y, Wang L J, Li D, Mao Z H. Effects of extrusion parameters on physicochemical properties of flaxseed snack and process optimization. Int J Agric & Biol Eng, 2015; 8(5): 121－131.
Matching organisational learning with internal and external contingency factors is important for firms in emerging economies in order to improve their collaborative innovation. This study investigates the fit, in collaborative innovation, between: 1) a firm’s organisational learning; 2) its strategic orientation and the environmental munificence. Using a sample of 136 Chinese firms that engage in R&D collaboration, we examine the fit effects of organisational learning (exploratory learning and exploitative learning) and the contingency factors (strategic orientation and environmental munificence) on collaborative innovation performance, and find that exploratory learning coupled with resource-driven strategic orientation and high environmental munificence enhances collaborative innovation performance, while exploitative learning coupled with opportunity-driven strategic orientation and low environmental munificence enhances collaborative innovation performance.
Folium nelumbinis was used as vegetable, functional food and herbal medicine in Asia. In this study, p-sulfonatocalix[6]arenes (SC6A) assisted extraction of nuciferine from the Folium nelumbinis has been carried out to develop an eco-friendly extraction process with high extraction efficacy and facilitated operation. A single factor test was adopted to obtain the optimal extraction conditions, involved the use of 0.4:1:20 (g/g/mL) SC6A / Folium nelumbinis / solution ratio, below 180 μm granulometric fraction and 1 h extraction time with soaking method. Nuciferine and SC6A were separated easily by alkalization, the purity and recovery of nuciferine extracted with SC6A were increased 29.24 and 35.73 times compared with aqueous solution. Moreover, a good reusability of SC6A in the extraction of nuciferine was demonstrated. Competitive fluorescence titration, DSC and FT-IR characterization indicated that SC6A could form host-guest complexes with nuciferine at 1:1 ratio with a binding constant value of 5.55 × 105 M-1. The study provided an eco-friendly, safe and effective method for further development of nutrition supplements contains nuciferine
The food enzyme D-psicose 3-epimerase (EC 5.1.3.30) is produced with the genetically modified Escherichia coli strain K-12 W3110 (pWKLP) by Matsutani Chemical Industry Co., Ltd.The production strain of the food enzyme contains multiple copies of an antimicrobial resistance gene.However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk.The food enzyme is used as an immobilised preparation in processing fructose for the production of a speciality carbohydrate D-allulose (syn.D-psicose).Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of D- allulose, dietary exposure was not calculated and toxicological studies were not considered necessary.A search for similarity of the amino acid sequence of the enzyme to known allergens was made and no match was found.The Panel notes that the food enzyme may contain traces of protein, including a known allergen, after processing of the food enzyme.Therefore, allergenicity cannot be excluded, but the Panel considers that the likelihood of allergic reactions to occur is low.Based on the data provided, the immobilisation process and the removal of TOS during the production of D-allulose products, the Panel concluded that this food enzyme does not give rise to safety concerns when used in the immobilised form.
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