15 November 2024, Volume 50 Issue 21
    

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  • Heterologous expression and enzymatic characterization of a highly thermostable lactase and its immobilized enzyme
    XU Huidong, YOU Yang, YOU Yingxin, WANG Zhouping, XIA Yu
    Food and Fermentation Industries. 2024, 50(21): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.037932
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    Lactase plays a significant role in the dairy industry.However, currently commercial lactase have low thermal stability and poor reusability.To convert these drawbacks, β-galactosidase (BgaS) from Pyrococcus furiosus was selected and heterologously expressed in Bacillus subtilis WB800.The optimum temperature and pH of BgaS were at 90 ℃ and 7.These enzymic properties showed a promising potential for application in lactose-free product processing.To enhance the reusability of the BgaS, chitosan microspheres were employed as carriers for enzyme immobilization using a cross-linking method, and the cross-linking conditions were optimized.The optimal conditions were as follows:26.50 g/L of glutaraldehyde, 35 ℃ of cross-linking temperature, 2.5 h of cross-linking time, and 5.94 U/mL of enzyme dosage.After optimization, the enzyme activity recovery reached 55.11%.Compared to free enzymes, immobilized enzymes had the same optimal pH and temperature.Moreover, under non-optimal pH conditions, the relative enzyme activity of immobilized enzymes generally increased by more than 18.23% compared to free enzymes.In terms of thermostability, immobilized enzymes retained over 80% relative activity after being incubated at 95 ℃ for 90 min, which was an improvement of 11.31% compared to free enzymes.Meanwhile, immobilized enzymes had a high recovery rate and good operational stability, and could reduce lactose in milk to below 0.5% in just 3 h under optimal conditions, achieving lactose-free levels.This provides technical support for potential industrial applications.
  • Preparation and characterization of probiotic microcapsules with high digestive survival rate
    LIU Ying, XIE Youfa, CAI Jibao, HUANG Xin, ZHANG Kui, ZOU Liqiang, LIU Wei
    Food and Fermentation Industries. 2024, 50(21): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.037412
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    This study is based on a three-fluid concentric spraying drying technology, using gelatin and gellan gum as wall materials and calcium chloride as crosslinking agent, to encapsulate Lactobacillus plantarum in microcapsules through coacervation, calcium ion cross-linking, or a combination of both.The microcapsules were analyzed using freeze-scanning electron microscopy, solubility tests, and Fourier-transform infrared spectroscopy.The spray-drying survival rate, simulated digestion stability, and storage stability of the probiotic microcapsules were also measured.Results showed that the probiotics were successfully encapsulated within the microcapsules.The addition of gellan gum and calcium ions significantly reduced the solubility and swelling capacity of the gelatin microcapsules.Fourier-transform infrared spectroscopy confirmed the hydrogen bonds and electrostatic interactions between gelatin and pectin, as well as the cross-linking between calcium ions and carboxyl groups.After spray drying, simulated gastric fluid digestion, and 8 weeks of storage at 4 ℃, the microbial activity was 9.71, 8.74, and 9.47 lg CFU/g, respectively.In conclusion, the calcium ion-crosslinked gelatin-gellan gum composite microcapsules could provide excellent protection for probiotics in harsh environments.
  • Application of protein glutaminase in the enzymatic preparation of whey protein peptides
    WEI Mengran, LIU Kanzhen, YANG Guomin, LI Jianghua, ZHANG Guoqiang, DU Guocheng
    Food and Fermentation Industries. 2024, 50(21): 16-24. https://doi.org/10.13995/j.cnki.11-1802/ts.037991
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    Whey protein is recognized as a high-quality protein supplement for the human body, but there are some allergenic proteins present.In order to reduce the allergen content in whey concentrate protein, a whey protein peptide enzymatic hydrolysis process was established to produce whey protein peptides with low antigenicity using protease and protein glutaminase in this study.The optimal enzymatic combination was obtained through protease screening and compounding-alkaline protease and Prote AXH.The protein glutaminase (PG) assisted protease hydrolysis process was further set up, 5% whey protein solution was pretreated with 1% PG at 50 ℃ for 0.5 h.Subsequently, the pH was adjusted to 7.5, and then 1% alkaline protease and 1% Prote AXH were added step by step for reaction (2 h).As a result, the degree of hydrolysis of the final deep hydrolysis of whey protein reached 29.82%, with a yield of 93.5%.Furthermore, the proportion of molecules with molecular weight <3 000 Da was 88.48%, and the degradation rate of β-LG reached 97.5%.Finally, the proportion of essential amino acids reached 46.16%.In summary, the addition of PG has a significant effect on improving the yield of whey protein peptides and the degradation rate of allergens.This study can provide a reference for the enzymatic preparation of low allergenic whey protein peptide.
  • Effects of transformation of Clavispora lusitaniae CP-1 on the extract and antioxidant activity of Citri Reticulatae Pericarpium
    LI Xiaohua, XU Yujuan, OU Guoliang, ZHONG Chumin, YU Yuanshan, WEN Jing, LI Lu, GU Qingqing, FU Manqin
    Food and Fermentation Industries. 2024, 50(21): 25-35. https://doi.org/10.13995/j.cnki.11-1802/ts.038081
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    The effects of Clavispora lusitaniae CP-1 (CP-1) on total polyphenols (TPs), total flavonoids (TFs), main flavonoids and antioxidant activities of ethanol extracts from Citri Reticulatae Pericarpium (CRP) were studied.The contents of the main flavonoids were determined by HPLC.The antioxidant activity was measured by DPPH assay, ABTS assay, FRAP assay and ORAC assay.The transformation conditions of CP-1 on hesperidin were optimized by orthogonal design.The results showed that the contents of TPs and TFs increased by 42.22% and 9.46%, respectively, after CP-1 transformation for 24 h.With the extension of transformation time, hesperitin content increased 7.52 times.The contents of naringenin and hesperitin-7-O-glucoside reached the maximum value at 8 h, and then gradually decreased.The contents of narirutin, hesperidin, nobiletin and tangeretin were decreased by 85.10%, 88.86%, 72.13%, and 81.82%, respectively.α-L-rhamnosidase and β-D-glucosidase involved in transformation mainly exist in intracellular enzymes and cell fragments.CP-1 also enhanced the antioxidant activity of ethanol extract of CRP, increasing DPPH value, ABTS value and FRAP value by 20.66%, 9.73%, and 9.84% respectively, while decreasing ORAC value by 3.30%.The transformation condition of CP-1 on hesperidin was optimized.The optimal conditions were as follows:pH 6.5, yeast concentration 4.9×109 CFU/mL and hesperidin concentration 2.5 mmol/L.The results of this study provide a theoretical basis for studying the mechanism of microbial transformation of citrus flavonoids, and have important significance for high-value utilization of citrus peel residues by-products.
  • High-density culture conditions of Lactobacillus plantarum NCU001929 isolated from red sour soup
    ZHOU Ningping, JIANG Xue, PEI Qi, XIONG Tao, LIU Zhanggen
    Food and Fermentation Industries. 2024, 50(21): 36-44. https://doi.org/10.13995/j.cnki.11-1802/ts.037927
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    In order to achieve the high density culture conditions of L.plantarum NCU001929, the optimum culture conditions were determined through the experiments of medium composition, static culture and fermenter technology.The optimal medium for liquid fermentation of L.plantarum NCU001929 contained maltose (34.35 g/L), beef extract (17.40 g/L), yeast extract (18.62 g/L), triammonium citrate (2.80 g/L), bacteriological peptone (10.00 g/L), MnSO4·H2O (0.06 g/L), anhydrous sodium acetate (3.00 g/L), vitamin C (0.02 g/L), Tween-80 (1 mL/L), and dipotassium hydrogen phosphate (2.0 g/L).Suitable culture conditions were 2% inoculation amount, pH 7 and the culture temperature 30 ℃, with the viable bacteria number of 6.40×109 CFU/mL, which is 4.81 times that of initial MRS medium.Additionally the optimal process parameters for fermentation tanks were stir speed 150 r/min,incubate with sterile air, constant pH of 7 and neuralizing agent 25% NaOH, with the viable bacteria number of 1.32×1010 CFU/mL, which is 9.92 times that of initial MRS medium.In conclusion, a preparation method of red sour soup direct vet set was established, which provides a technical support for the industrial production of Guizhou red sour soup.
  • Optimization of fermentation process for producing phytase by Pichia pastoris with an online biomass sensor
    XU Hongfei, LI Lianwei, WANG Fengchao, LI Chao, LI Yuqiang, WANG Yonghong
    Food and Fermentation Industries. 2024, 50(21): 45-50. https://doi.org/10.13995/j.cnki.11-1802/ts.038147
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    In order to further enhance the production yield of phytase by Pichia pastoris and improve the utilization efficiency of raw materials, the online biomass monitoring technology was introduced to the study of the fermentation process.After validating the excellent linear correlation between capacitance values and viable cell concentration, this study utilized capacitance values and conductivity values reflected by the online biomass sensor, and the physiological parameter oxygen uptake rate, to investigate the impact of nutrient salt content and methanol feeding rates during the induction phase on phytase production.The results indicated that under the optimized conditions of 75% nutrient salt content and a maximum methanol feeding rate of 1∶10(duty cycle), the production titer and total activity of phytase at the end of fermentation reached 16 900 U/mL and 853.39×106 U, respectively, representing 29.8% and 42.6% increases compared to the unoptimized conditions.
  • Bacteriostatic activity and mechanism of ethyl acetate extract from Gardenia jasminoides Ellis flower against Vibrio parahaemolyticus
    HU Yu, ZHANG Qijie, FU Qianwen, WANG Yan, XU Guangzhi, ZHANG Youzuo, NI Qinxue
    Food and Fermentation Industries. 2024, 50(21): 51-59. https://doi.org/10.13995/j.cnki.11-1802/ts.037784
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    This study aimed to investigate the bacteriostatic activity and mechanism of GFE-EA from Gardenia jasminoides Eills flower against Vibrio parahaemolyticus.The study determined the minimum inhibitory concentration and minimum bactericidal concentration of GFE-EA against V.parahemolyticus.The possible antibacterial mechanism was explored by growth curve, cell content leakage, cell wall and membrane permeability, fluidity and integrity, intracellular enzyme activity, adenosine triphosphate, malondialdehyde, reactive oxygen species (ROS) content, and intracellular DNA structure.Results showed that the MIC and MBC reached 2.5 mg/mL and 20 mg/mL of GFE-EA against V.parahemolyticus, respectively.When co-cultured with GFE-EA of higher than MIC, it was found that the growth of bacteria was significantly inhibited and the contents of nucleic acid and protein in the supernate were significantly increased.The morphology of bacterial cells was significantly changed by scanning electron microscopy.The fluidity, permeability, and integrity of cell membranes deteriorated.The activity of antioxidant enzymes and ATPase in V.parahemolyticus decreased, MDA content increased and ROS level increased.The DNA fluorescence intensity was weakened and the bands dispersed, which could achieve the purpose of inhibiting bacterial growth and death by delaying and shortening the logarithmic growth period of bacteria, damaging bacterial cell wall membrane system and cell morphology, affecting their energy metabolism, and destroying bacterial genetic material.This study laid a theoretical foundation for exploring the mechanism of GFE-EA inhibiting food-borne pathogens, indicating that Gardenia jasminoides Ellis has a wide potential for development and application in the field of natural food preservatives.
  • Metagenomic analysis of formation and degradation mechanism of nitrite in industrially fermented vegetables
    WU Yalong, YANG Shan, CHEN Gong, ZHANG Qisheng, WANG Dongdong, TANG Yao, SHI Meimei, LYU Pengjun, WANG Yong
    Food and Fermentation Industries. 2024, 50(21): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.037648
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    The high nitrite content in fermented vegetables could cause concerns about food safety.Understanding the process of nitrite formation and degradation during vegetable fermentation is crucial for controlling nitrite levels and ensuring the edibility of fermented vegetables.This study evaluated the microbial community structure and functional genes in four industrially fermented vegetables using metagenomics technology.According to the results of non-redundant protein sequences annotation, the predominant bacterial genera in fermented vegetables were Lactobacillus, Halomonas, and Virgibacillus, whereas the major fungal genera were Debaryomyces, Sugiyamaella, Pichia, and Scheffersomyces.The KEGG annotation results showed that the pathways for nitrite metabolism in four industrially fermented vegetables were denitrification, dissimilatory nitrate reduction, and assimilatory nitrate reduction.The enzymes nitrite reductase, nitric oxide reductase [cytochrome c], nitrous-oxide reductase, nitrite reductase [NADH], ferredoxin-nitrite reductase, and nitrite reductase [NAD(P)H] were the main players in nitrite metabolism.Certain bacteria, such as Lactobacillus versmoldensis, Halomonas jeotgali, Halomonas lutea, Halomonas halodenitrificans, Virgibacillus halodenitrificans, and fungi, such as Aspergillus oryzae and Fusarium oxysporum, may be involved in denitrification and dissimilatory nitrate reduction, according to association analysis of microorganisms and functional genes.The assimilatory nitrate reduction may be facilitated by the bacteria Natronococcus amylolyticus and the fungi Debaryomyces hansenii, Blastobotrys adeninivoran.This study provides new insight for investigating the functional genes, core microbial information, and nitrite metabolic pathways in fermented vegetables in the future.It also provides a theoretical framework for controlling nitrite in fermented vegetables.
  • The effects of highland barley juice and its lactic acid fermented beverage on glucose and lipid metabolism and intestinal flora in db/db mice
    ZHANG Jing, YU Jiajun, WEN Huaying, WANG Yanling, ZHANG Fengjie, JIN Weiyun, ZHANG Yuhong, XUE Jie
    Food and Fermentation Industries. 2024, 50(21): 68-75. https://doi.org/10.13995/j.cnki.11-1802/ts.037955
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    Research in the realm of type 2 diabetes mellitus (T2DM) has recently highlighted highland barley as a promising dietary intervention due to its low glycemic index and high fiber content.This study investigated the effects of highland barley juice and its lactic acid-fermented derivative on glucose and lipid metabolism, as well as their influence on gut microbiota in db/db mice.Over a four-week period, 25 db/db mice received these barley-based interventions, with subsequent assessments of body weight, glycemic biomarkers, and microbial diversity.The findings revealed distinct mechanisms by which highland barley juice and its lactic acid-fermented counterpart modulate blood glucose and lipid profiles.The fermented beverage, in particular, demonstrated significant glycemic control, alongside improvements in lipid metabolism indicated by reduced triglyceride and total cholesterol levels.Additionally, it was associated with an increase in beneficial gut microbial populations.In essence, this study elucidated the differential impact of highland barley juice and its fermented version on metabolic parameters in T2DM, suggesting a beneficial role in disease management.The results advocated for further exploration into the use of highland barley-based products as a dietary strategy for improving T2DM outcomes.This work not only contributes to the understanding of functional foods in glycemic regulation but also underscores the potential synergistic relationship between diet, metabolic health, and gut microbiota composition.
  • Health effects of different processing methods on Camellia sinensis var. assamica based on in vitro gut microbiota digestion prediction
    LI Song, WANG Zeyu, XIANG Shasha, AN Tai, XIAO Jie, WEI Zhenzhen, TU Qing, YING Jian, ZHU Xuan, HAO Binxiu, CHEN Linbo, JI Chuanlai, NIU Xinghe
    Food and Fermentation Industries. 2024, 50(21): 76-85. https://doi.org/10.13995/j.cnki.11-1802/ts.037382
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    Camellia sinensis var.assamica is a significant variety in China, and its composition impacts the regulation of intestinal microecology, sugar, lipid metabolism, and other functions.This study comparatively analyzed the influence of white tea, Pu'er raw tea, Pu'er ripe tea, and sour tea on the intestinal microecology of varied populations, prepared through different processes.An in vitro model for intestinal microbiota digestion was constructed by using fecal samples from healthy individuals as well as those suffering from constipation.Following co-culturing with tea soup for 24 hours, the fermentation broth was analyzed to determine both the microbial composition and short-chain fatty acid content.Additionally, metabolic pathway prediction with PICRUSt was performed.In both models, Camellia sinensis var.assamica decreased the ratio of Firmicutes/Bacteroidetes and promoted the abundance of Ruminococcus, Lachnospira, Bacteroidetes, Butyricicoccus, Akkermansia muciniphila, and other butyric acid-producing bacteria.It also inhibited pathogenic bacteria such as Streptococcus and Staphylococcus while increasing the content of short-chain fatty acids.Technical term abbreviations have been explained when first used.In the standard model, notable interventions were noted in metabolic pathways such as digestion, energy and lipid metabolism, biodegradation of exogenous compounds, and intestinal inflammation protection.In contrast, in the constipation model, Pu'er ripe tea significantly impacted only two metabolic pathways linked to cardiovascular health and the circulatory system.Compared to other Camellia sinensis var.assamica, Pu'er ripe tea considerably enhanced the diversity of intestinal flora.Additionally, sour tea notably increased the content of short-chain fatty acids in the constipation model.
  • Effects of large-leaf yellow tea combined with Coix lachrymajobi L.and Poria cocosWolf on diet-induced obesity through regulating gut microbiota
    HU Yueyun, XIE Zhongwen, YANG Dongmei, QIAN Liwei, LUO Shengyong, YUAN Jingjing, LI Qinglin
    Food and Fermentation Industries. 2024, 50(21): 86-94. https://doi.org/10.13995/j.cnki.11-1802/ts.037510
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    This study aimed to investigate the effects and mechanism of the combined formula (large-leaf yellow tea, Coix lachrymajobi L., Poria cocos Wolf) aqueous extracts.C57/BL 6 N male mice were fed on a high-fat diet (HFD), HFD with large-leaf yellow tea formula aqueous extracts (LFAE), or HFD with Coix lachrymajobi L.combined with Poria cocos Wolf formula aqueous extracts (CPAE), or HFD with large-leaf yellow tea aqueous extracts (LAE), and the body weight and food intake of mice were measured weekly.After a 12-week treatment, the serum levels of lipids were detected.The lipid deposition in the liver and epididymal adipose tissue (EAT) was visualized by hematoxylin-eosin (HE) staining.The abundance of gut microbiota was analyzed by high-throughput 16S rRNA gene amplification.The protein expressions of AMPK, p-AMPK, ATGL, HSL, and p-HSL in EAT were analyzed by Western blotting.Compared with the HFD-fed group, neither the CPAE nor LAE group showed a significant reduction in body weight.The body weight, lipid levels, and lipid accumulation were significantly reduced in the LFAE group.Moreover, LFAE treatment significantly decreased the abundance of Firmicutes and increased the abundance of Bacteroidetes, Adlercreutzia, Allobaculum, Blautia, and Parabacteroides.The protein expressions of p-AMPK, ATGL, and p-HSL were up-regulated in the LFAE group.In addition, compared with the LAE group, the body weight, TG levels, and lipid accumulation were significantly reduced in the LFAE group.The abundance of Firmicutes was decreased, and the abundance of Bacteroidetes, Adlercreutzia, Allobaculum, Blautia, and Parabacteroides was up-regulated.Meanwhile, the protein expressions of ATGL, and p-HSL were significantly up-regulated.In conclusion, these results indicated that LFAE synergistically ameliorated diet-induced obesity and related metabolic disorders, which may be through increasing the diversity of gut microbiota and the abundance of lipid metabolism-related bacteria and promoting lipolysis of epididymal adipose tissue in mice.
  • Preparation and identification of rice bran antioxidant peptide by high-pressure homogenization-assisted enzymatic method
    YAN Chengcheng, LI Ziteng, WANG Fang, WANG Ruhua
    Food and Fermentation Industries. 2024, 50(21): 95-101. https://doi.org/10.13995/j.cnki.11-1802/ts.038190
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    Rice bran peptides were extracted by high-pressure homogenization-assisted enzymatic extraction technology from three varieties of indica rice bran and three varieties of japonica rice bran.The peptides in the enzymatic hydrolysate were separated, purified and identified to investigate their anti-aging mechanism.Results showed that the optimal extraction conditions for rice bran peptides based on peptide content and reducing power when the homogenization pressure was 60 MPa, the material-to-liquid ratio was 1∶15 (g∶mL), enzyme dosage was 3 200 U/g, enzymolysis time was 2 h, pH was 10, and enzymolysis temperature was 55 ℃.The protein hydrolysate with the highest antioxidant activity has been identified.Totally sixty peptides with good activity were obtained through ultrafiltration, Sephadex G-25 separation and purification, and LC-MS/MS analysis.The results of molecular docking showed that the peptide YGGGY had the lowest binding free energy, and it interacts with the active site of the CD38 protein (NAD+ degrading enzyme) through hydrogen bonding, van der Waals forces, salt bridges, etc.This suggested that it had the potential function of inhibiting the activity of the NAD+ degrading enzyme so that the organism could provide sufficient NAD+ content against oxidative stress and slow down aging.It provides a scientific basis for analyzing and interpreting the antioxidant mechanism of rice bran peptide and for the development of whole grain products.
  • Isolation, identification of dominant strains in a naturally fermented Lanzhou Jiangshui and evaluation on their fermentation characteristics
    XU Siya, YUN Jianmin, GUO Weihong, QU Yuling, ZHANG Wenwei, AI Duiyuan, ZHAO Fengyun
    Food and Fermentation Industries. 2024, 50(21): 102-111. https://doi.org/10.13995/j.cnki.11-1802/ts.038134
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    To fully exploit the high-quality microbial resources in naturally fermented Jiangshui, the composition of microbial flora in Lanzhou Jiangshui was analyzed by the classical plate separation culture method.The dominant strains were screened by measuring their growth characteristics and acid-producing properties, and the simulated Jiangshui fermentation was carried out.Results showed that 7 strains of lactic acid bacteria and 3 strains of yeasts were respectively isolated from natural Jiangshui, among them, M6 had the best growth characteristics and acid production capacity, and its acid production reached 22.6 g/L in MRS at 48 h, and J2 had the strongest ester production capacity, its ethyl acetate content was 263.77 μg/mL in bean sprouts extract medium. M6 and J2 were respectively identified as Lactobacillus plantarum and Pichia pastoris by physiological, biochemical identification, and ITS sequencing.The results of Jiangshui simulated fermentation tests demonstrated that the taste of the Jiangshui fermented by the mixed strains was sour and refreshing, its flavor was close to that of the original Jiangshui.A total of 87 volatile substances were detected in the samples by GC-MS.Among them, the characteristic aroma component contents of Lanzhou Jiangshui, such as, ethyl acetate, dipentene, ethanol, phenylethanol, and acetic acid were more than that of the original Jiangshui.It indicated that the two strains M6 and J2 were typical dominant strains in Lanzhou Jiangshui fermentation, which played an important role in forming flavor during Jiangshui fermentation.
  • Process optimization and mechanism study on fermentation of Taraxacum mongolicum water extract
    JIN Haijun, YANG Lingli, LIANG Jiandong, GONG Rongying, XING Yizheng, WANG Guokai, CHEN Meijuan, TIAN Weiyi
    Food and Fermentation Industries. 2024, 50(21): 112-20. https://doi.org/10.13995/j.cnki.11-1802/ts.040005
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    In this study, single and mixed microbial fermentation techniques were used to screen the optimal microorganisms and their combinations to improve the sensory evaluation of Taraxacum mongolicum water extract.The optimal fermentation process was optimized by one-way and response surface tests, and metabolic pathways related to the improvement of sensory of T. mongolicum water extract were analyzed by metabolomics.The results showed that Lactobacillus pentosus∶Lactobacillus bulgaricus rod∶Lactobacillus acidophilus of 2∶2∶3 was the optimal mixed fermentation combination, and the optimal fermentation process was fermentation time of 13.56 h, fermentation temperature of 25.57 ℃, and inoculation amount of 4%.The fermentation broth has high antioxidant activity (hydroxyl radical scavenging rate of 63.22%, DPPH radical scavenging rate of 82.50%).Through metabolomics analysis, a total of 616 differential metabolites were screened after fermentation, with significant up-regulation of sweet components such as alanine, considerable up-regulation of aroma substances such as coumarin, and significant down-regulation of bitter and astringent components such as catechins, which are related to sensory.These differential metabolites associated with sensory improvement were mainly enriched in metabolic pathways of purine, tyrosine, alanine/aspartic acid, glutamic acid, nicotinic acid and nicotinamide.In this experiment, the optimal fermentation process were obtained to improve the sensory evaluation of T. mongolicum water extract.This study revealed the relevant metabolic pathways of fermentation to enhance its sensory at the metabolome level, which can provide basic information for the deep exploitation and utilization of T. mongolicum resources in the future.
  • Isolation, identification, and application of yeast in Awati red grape
    CHENG Gong, WANG Liling, HUO Yameng, WULAR·Tuwulebayi, HOU Xujie, LI Lu, HUANG Xinde
    Food and Fermentation Industries. 2024, 50(21): 121-127. https://doi.org/10.13995/j.cnki.11-1802/ts.037975
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    Yeast plays a very important role in the fermentation process of traditional Musalais. To improve the quality of industrial production of traditional Musalais, traditional separation methods were adopted to isolate and screen yeast from Awati red grape.Strains were identified by morphological observation and molecular biology techniques, and their tolerance was analyzed.Musalais was fermented by the excellaent strain.The results showed that the yeast strain J was identified as Saccharomyces cerevisiae, and the other five strains were identified as Hyphopichia.Strains J, J1, and J2 produced gas quickly and the alcohol content was the highest in their fermentation liquid.The tolerance of glucose content of strain J was better than that of strains J1 and J2, which could tolerate glucose content 500 g/L.Musalais was fermented by three yeast strains.The results showed that strain J fermented Musalais faster, and the Musalais was sweet and mellow, sweet and sour, fruity and burnt, and the sensory score was (85.10±3.64).In conclusion, the isolated strain J has a good potential for fermenting Musalais, and can be used as a strain to expand Musalais production and improve the quality of Musalais.
  • Physicochemical properties and antioxidant activity of corn silk crude polysaccharide prepared by liquid-state fermentation
    FAN Jiaqian, GONG Chunyu, WANG Yan, WU Hongyan, WANG Tuoyi
    Food and Fermentation Industries. 2024, 50(21): 128-135. https://doi.org/10.13995/j.cnki.11-1802/ts.038054
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    This study aimed to explore the effect of Saccharomyces cerevisiae fermentation on the structural characteristics and antioxidant activity of corn silk polysaccharides.Fermented corn silk polysaccharides (FCSP) were prepared by fermentation of Saccharomyces cerevisiae.The content of polysaccharide in FCSP and water extracted corn silk polysaccharide (WCSP) was detected by the phenol sulfuric acid method, and the protein content was analyzed by the Dumas combustion method.The relative molecular weight and monosaccharide composition were determined by HPLC.The antioxidant activity differences between FCSP and WCSP in vitro were compared and the oxidative stress model of zebrafish embryos was induced by 5 mmol/L H2O2 to further explore the antioxidant activity of FCSP in vivo.The optimal fermentation condition was as follows:liquid fermentation of 30 ℃, shaking 2 days (130 r/min), inoculation rate of 1%, initial pH 6, glucose addition amount of 1.0%.Under these conditions, the highest polysaccharides yield was (1.40±0.01)%, which was 18.64% higher than the water extraction method (1.18±0.01)%.However, there was no significant change in the relative molecular weight of FCSP and WCSP.The monosaccharide composition of FCSP was mainly composed of glucose, mannose, rhamnose, galactose, xylose, and arabinose, compared with WCSP, the molar ratio of mannose, rhamnose, and glucose increased, while the contents of galacturonic acid, galactose, and arabinose decreased significantly.The results of antioxidant activity in vitro showed that the IC50 values of FCSP for ·OH radicals, DPPH radicals, and ABTS cationical radicals were 4.42 mg/mL, 59.30 μg/mL, and 12.43 μg/mL, respectively, which were 10.86%, 11.61%, and 22.26% lower than those of WCSP, indicating that FCSP had stronger antioxidant capacity in vitro.The results of in vivo antioxidant activity in vivo showed that FCSP could significantly reduce the mortality and heart rate of zebrafish in the model group, alleviate the morphological and developmental abnormalities caused by oxidative stress, restore the vitality of zebrafish in the model group, and improve its response ability under light and dark stimulation, indicating that FCSP had a significant protective effect on zebrafish with oxidative stress induced by H2O2.
  • Effect of pehtze salting rate on flavor and texture properties of sufu
    HE Wenjia, WANG Min, ZHANG Renhu, DING Yicheng, FAN Rongbin, DING Yuting, DOU Jianwei, ZHOU Xuxia
    Food and Fermentation Industries. 2024, 50(21): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.037504
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    To explore the influence of the salting time and salt concentration of pehtze on the quality of post fermented sufu product.The current study analyzed the salting transfer mechanism of pehtze in the salting process and the correlation between pehtze and sufu quality.The physical and chemical properties, textural characteristics and flavor substances of sufu under different salting rates were determined.The results demonstrated that processing parameters of salting pehtze significantly affected the salt and moisture contents, as well as the total acid, amino acid nitrogen, and texture characteristics of the post-fermented sufu products.During the salting process, the salting transfer mechanism of different salt mass fractions (10%, 12%, and 14%) are in accordance with the Fick's Second Law.P3 showed the best amino acid nitrogen index and texture properties in the post-fermented sufu when compared with P1 and P2.A total of 71 volatile compounds were detected in the detected groups of sufu via GC-MS, alcohols and acids are relatively abundant among these flavor compounds, accounting for 50% of total flavor compounds contents.P3 (14% salt concentration, shortest salting time, 2.6 h) showed the best amino acid nitrogen index, texture properties and volatile compounds contents (53 kinds) in the post-fermented sufu.The salting rate and mass transfer characteristics of pehtze are important factors for determining the post fermentation quality of sufu based on the detected parameters.The enhancement of salting rate could increase the physicochemical, texture and flavor properties of post-fermented sufu.
  • Preparation of mold starter cultures and its effect on the quality of dry-cured pork
    ZANG Liping, WEI Jianping, HE Houde, XIANG Jun, CHEN Yanjie, ZHAO Xiaoxia, WANG Xuejiao, CAO Jianxin
    Food and Fermentation Industries. 2024, 50(21): 144-153. https://doi.org/10.13995/j.cnki.11-1802/ts.038345
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    The effects of six mold starter cultures on the physicochemical properties and flavor of dry-cured pork, as the simulation system of Xuanwei hams, were investigated.Among the six mold starter cultures, the Penicillium rubens W10-1+Penicillium fuscoglaucum V8 group exhibited the highest neutral/acid protease and lipase activities.The mold starter cultures were inoculated on the dry-cured pork, it was found that the inoculation of molds improved the water activity, pH, and protein degradation index of the dry-cured pork compared to the natural fermentation group.Notably, the mentioned physiochemical properties were still maintained within the optimal range for the dry-cured meat product.Furthermore, inoculating molds increased the variety of volatile flavor compounds, reduced the content of aldehydes, improved brightness and redness, and decreased shear force and thiobarbituric acid value.Among them, the P.rubens W10-1+P.fuscoglaucum V8 group performed the best in improving the quality of dry-cured pork.Electronic nose analysis showed that the flavor characteristics of the P.rubens W10-1+P.fuscoglaucum V8 group was most similar to the natural fermentation group, and also reduced lipid oxidation.Electronic tongue analysis indicated that the umami and richness of the P.rubens W10-1+P.fuscoglaucum V8 group were significantly higher than those in the natural fermentation group, while the sourness was significantly lower than that in the natural fermentation group.Therefore, the P.rubens W10-1+P.fuscoglaucum V8 group was the most suitable mold starter culture for dry-cured meat products and provided a technical support for enhancing the quality of Xuanwei hams.
  • Effect of natural fermentation on the quality of wheat starch Liangpi
    ZHAO Guiting, ZHENG Xueling
    Food and Fermentation Industries. 2024, 50(21): 154-162. https://doi.org/10.13995/j.cnki.11-1802/ts.037701
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    The effect of natural fermentation on the flavor, rheology, texture, and microstructure of Liangpi were studied by GC-MS, dynamic rheological testing, texture analysis, fuzzy mathematics sensory evaluation, and microstructure.It could be obtained that the amylase activity and sugar content of fermentation starch slurry increased first and then decreased with the fermentation time extended.Additionally, fermentation significantly reduced the pH of Liangpi but increased the total acidity, the lightness (L*) of Liangpi was significantly improved, and the total color difference (ΔE) was significantly reduced.The flavor of Liangpi was enhanced by fermentation as a result of a notable increase in the relative concentration of aldehydes with a pleasant flavor.Scanning electron microscopy results showed that fermented Liangpi had a denser gel network structure.Compared with unfermented Liangpi, fermented Liangpi had lower hardness, chewiness, and stickiness, and had the highest sensory score of 95.96 at 18 h of fermentation.This report explained the relationship between various natural fermentation times and Liangpi quality, offering some data support for the quality of fermented wheat starch Liangpi research.
  • Effect of hydrophilic colloid on storage quality of protein bar
    XUE Yuyun, HU Xuewei, WEN Chengrong, FENG Dingding, FU Baoshang, QI Libo
    Food and Fermentation Industries. 2024, 50(21): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.037777
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    Three common hydrophilic colloid, sodium alginate (SA), carboxy methyl cellulose sodium (CMC-Na) and xanthan gum(XG), were studied in this paper.The moisture content, water activity, hardness, XRD pattern, enthalpy of aging, microstructure and sensory evaluation of protein bars after 14 days of storage were analyzed with different dosage (0.3%, 0.5%, 0.8%).The results showed that compared with the blank control group, the addition of three kinds of hydrophilic colloid could give the protein bar dough softer texture, improve the structure of the protein bar, enhance the water retention ability of the protein bar, and delay the aging of the protein bar, and the addition of CMC-Na had the best effect.The protein bar supplemented with 0.5% CMC-Na had the best water retention ability, the most significant effect of slowing down the hardness reduction,and better delayed the aging of the protein bar.
  • Preparation and structural characterization of soybean protein peptide trace element chelate
    BAO Tongtong, CUI Haiyan, DUAN Ran, JI Longxiang, LYU Xiangyun, GAO Le, WU Xin
    Food and Fermentation Industries. 2024, 50(21): 170-174. https://doi.org/10.13995/j.cnki.11-1802/ts.037763
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    Organic chelated trace element supplements are usually a form that is easy to be absorbed by the body.In order to produce high-purity organic trace element chelates, this study used soybean protein concentrate as the starting material, and produced stable trace element chelates through enzymatic hydrolysis/chelation.Using chelation rate as the index, the changes in chelation rate under different enzymatic hydrolysis times and the presence of different metal salts were evaluated, and the optimal technological process was determined.The prepared soybean protein peptide-microelement chelate contained more than 14% metal and 28% crude protein, and the chelating rate was higher than 98%, indicating that chelate purity is high.The chelate product was characterized by morphology, infrared spectroscopy and scanning electron microscopy.The results showed that the chelate of different metal salts resulted in a large difference in the surface morphology of soybean protein peptides.The infrared spectroscopy showed that both the —COO bond and the N—H bond were involved in the binding of soybean protein peptides.The infrared spectra of different trace elements were also different, and iron had a strong affinity for soybean protein peptides.Taken together our results may provide a reference for the interaction between different metal salts and protein by-products.
  • Preparation and performance of fish gelatin-based edible antibacterial film
    WANG Hao, SHA Xiaomei, LI Xin, SHAN Shan, TU Zongcai
    Food and Fermentation Industries. 2024, 50(21): 175-182. https://doi.org/10.13995/j.cnki.11-1802/ts.037838
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    To enhance the antibacterial and mechanical properties of fish gelatin edible film, a ternary blend was prepared using a casting method.Gelatin-sodium alginate was used as the base, and carboxymethyl chitosan was added to the blend.The mechanical properties, water vapor permeability, transparency, antibacterial properties, and Fourier transform infrared spectra of the composite film were evaluated to investigate the effect of different amounts of carboxymethyl chitosan on the properties of the composite film.Results showed that there was a strong interaction between the components of the composite film.The addition of carboxymethyl chitosan effectively improved the tensile strength and water resistance of the composite film and increased its UV barrier and antibacterial activity.The composite film produced with 10 g/L carboxymethyl chitosan had a tensile strength of (7.06±0.15) MPa, elongation at break of (101.26±0.67)%, a water vapor permeability of (0.94±0.01) g·mm/(m2·h·kPa), and an antibacterial activity of (37.62±10.27)%, which made it suitable for packaging material.
  • Preparation of bitter-masked bitter-peptide microcapsules based on double emulsion and its effectiveness evaluation
    CAO Haiyan, GAO Yi, DAI Lin, FU Baogeng, ZOU Liqiang
    Food and Fermentation Industries. 2024, 50(21): 183-188. https://doi.org/10.13995/j.cnki.11-1802/ts.037953
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    The application of bitter peptides in the food industry is limited due to their strong bitterness.In this study, bitterness masking bitter peptide double emulsion microcapsules were prepared by spray drying technology through double emulsion microcapsule system.The applicability of microcapsules in food application and production was analyzed by evaluating the physical and chemical properties and bitterness masking effect of microcapsules.The results of scanning electron microscopy showed that the bitter peptide double emulsion microcapsules had a uniform and complete spherical structure.The specific surface area of the microcapsule powder was (0.155±0.002 3) m2/g, the pore volume was (0.002±0.000 6) cm3/g, and the average pore size was (21.121±0.001 2) nm.The moisture content, solubility, surface oil content results showed that the system had a good encapsulation effect of bitter peptide, and the loading amount of bitter peptide was 10%.The result of microstructure and stability of microcapsule reconstituted emulsion showed that the preparation of bitter peptide double emulsion microcapsules by spray drying technology had good application feasibility.The consequences of the sensory evaluation showed that the system could significantly reduce consumers' perception of bitterness in bitter peptides and achieve the purpose of masking bitterness.This research provides a theoretical foundation for the development and application of bitter masking peptides.
  • Process optimization of neohesperidin dihydrochalcone synthesis and its in vitro hypolipidemic activity
    LAI Jin'e, TANG He, CAO Yong, ZENG Canbiao, HU Feng, CHEN Yongsheng, YAN Ri'an
    Food and Fermentation Industries. 2024, 50(21): 189-196. https://doi.org/10.13995/j.cnki.11-1802/ts.040237
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    Neohesperidin dihydrochalcone (NHDC) is a non-nutritive sweetener that can be used in sugar-free foods.This study involved the chemical synthesis of NHDC and an investigation of its pancreatic lipase inhibitory effect in vitro.The intermediate neohesperidin was synthesized using inexpensive and readily available naringin as a raw material.The decomposition product, phloroacetophenone-4′-neohesperidoside (PN), was obtained through alkaline condition ring-opening, and neohesperidin was synthesized via a Claisen-Schmidt condensation reaction.The catalytic hydrogenation reaction was carried out by replacing the expensive Pd/C with cheap Rainey nickel, resulting in the synthesis of the target product NHDC.The structure of the product was identified using high-resolution mass spectrometry and a nuclear magnetic resonance spectrometer.In vitro, pancreatic lipase (PL) inhibition assay and fluorescence quenching assay were used to explore its lipid-lowering activity and kinetic mechanism.The results indicated that the optimum mass ratio of sodium hydroxide to naringin for the synthesis of PN was 1.7, the optimum molar ratio of pyrrolidine to acetic acid for the catalyst for the synthesis of neohesperidin was 2∶1, the optimum sodium hydroxide concentration for the synthesis of NHDC was 7%, and the optimum amount of Raney nickel, which exhibited stronger catalytic ability than Pd/C, was added at a level of 20%.The total yield of NHDC was 70.6% after the improved synthesis process.NHDC was found to inhibit the activity of PL, with a half inhibitory concentration (IC50) of 0.71 mg/mL, and the inhibition type was reversible, anti-competitive inhibition.After NHDC combined with PL, it quenched the endogenous fluorescence of PL and changed the enzyme structure and microenvironment, thereby reducing PL activity.The fluorescence quenching type was identified as mixed quenching.Thus, NHDC has the potential to be applied as a pancreatic lipase inhibitor with the ability to reduce lipid uptake.
  • Enrichment of γ-aminobutyric acid in plant-based drinks, digestion and absorption characteristics, and its anxiolytic effects
    WANG Xue, LIU Jinyang, DING Zhenjiang, MA Hongjiang, XIA Kai, LIU Shiwei, CAO Qiuge, DUAN Shenglin
    Food and Fermentation Industries. 2024, 50(21): 197-205. https://doi.org/10.13995/j.cnki.11-1802/ts.037911
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    Enrichment through soybean stress germination γ-aminobutyric acid (GABA), which enhances its anti anxiety effect, has become a research hotspot in the functionalization of soybean products, but there is a lack of systematic research.The aim of this study was to enrich GABA through soybean germination technology, prepare the plant-based drink rich in natural GABA, construct in vitro simulated digestion and Caco-2 monolayer cell models to study its digestion and absorption characteristics, construct PC12 cell damage and zebrafish anxiety model to evaluate its anti-anxiety effects.The results showed that heat stress, sodium glutamate stress, and salt stress could promote the accumulation of GABA in soybean during germination, with GABA content increased by 243%, 123%, and 136%, respectively;The optimal process for soybean germination and enrichment of GABA was to soak at 35 ℃ for 4 h, spray with circulating water at 25 ℃, and sprout in dark for 24 h;In vitro simulated digestion and Caco-2 cell absorption models showed that the plant-based drink had the highest GABA content before and after digestion, and its digestion product had higher transport and absorption capacity for GABA than other commercially available products;In addition, the digestive product of the plant-based drink could alleviate the damage of PC12 nerve cells induced by corticosterone, promote GABA to play the protective function of PC12 nerve cells, and the plant-based drink had the effect of alleviating anxiety induced by 1-(3-chlorophenyl) piperazine hydrochloride in zebrafish.
  • Optimization of total phenolics extraction process from Hypericum curvisepalum and its antioxidant and hypoglycemic activities
    SHI Wenpan, GUO Jiaxin, LIN Yonggang, CHAI Yuyang, GUO Yujin, WU Bin, WANG Junlong
    Food and Fermentation Industries. 2024, 50(21): 206-215. https://doi.org/10.13995/j.cnki.11-1802/ts.038131
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    Hypericum curvisepalum is a shrub plant with a variety of biological activities.This study compared five methods:hot water extraction, cold alcohol extraction, acid hydrolysis, enzymatic hydrolysis, and ultrasonic extraction.Response surface methodology was used to optimize the ultrasonic extraction process of total polyphenols (TP) of Hypericum curvisepalum.Additionally, the study aimed to identify the main aglycones of TP and investigate their antioxidant and hypoglycemic activities.The results indicated that ultrasonic extraction yields the most favorable outcomes among the five extraction processes.After optimization, the optimal extraction conditions were as follows:extraction temperature (A) at 62 ℃, extraction time (B) of 48 minutes, ethanol volume fraction (C) at 67%, and liquid-to-solid ratio (D) at 64∶1 (mL∶g).The extraction rate of TP is measured to be (19.78±0.03)%.Nine major polyphenolic compounds were identified by UPLC, of which the highest content was quercetin (4.725 0 mg/g).When the TP mass concentration is 0.046 2 mg/L, the scavenging rates of DPPH, ABTS and ·OH free radicals were 90.81%, 73.91%, and 60.73% respectively, with a certain reducing ability.The inhibition rate of α-glucosidase reached 98.36%.The test results confirmed that ultrasonic extraction can effectively improve the extraction rate of total polyphenols (TP) in Hypericum curvisepalum, providing an experimental basis for the development of high-value products of Hypericum curvisepalum in medicine and other fields.
  • Optimization of process for lactose-free milk protein concentrate by ultrafiltration
    YE Hui, LU Dacheng, MING Pingliang, LUO Xu, LI Hong, ZHANG Yuzhong
    Food and Fermentation Industries. 2024, 50(21): 216-223. https://doi.org/10.13995/j.cnki.11-1802/ts.037920
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    The traditional milk concentration process achieves concentration by water evaporation, but it is associated with several issues, including protein denaturation, reduced sensory quality, low production efficiency, and the inability to eliminate lactose.To address the limitations of conventional methods, ultrafiltration technology was introduced to produce lactose-free milk protein concentrate from skimmed milk.The separation system, filtration mode, and operational parameters during the separation process were meticulously optimized.Skim milk underwent processing using a 10 kDa PES hollow fiber ultrafiltration membrane at 40 ℃ and 0.1 MPa pressure, resulting in the creation of lactose-free milk protein concentrate containing 1.17 g/L lactose, 40.01 g/L protein, with a pH of 6.98, and an impressive 96.5% lactose removal rate.This ultrafiltration concentration technology efficiently eliminated lactose, while process optimization substantially enhanced production efficiency and product quality.The resulting lactose-free milk protein concentrate optimized the composition of milk products.
  • The effect of catechin glycosylated porcine hemoglobin on the quality of meat flour and its antibacterial effect
    LIU Lili, CHEN Hui, GUO Jingfang, ZHANG Xiaodan, SU Kenan, YU Ying
    Food and Fermentation Industries. 2024, 50(21): 224-231. https://doi.org/10.13995/j.cnki.11-1802/ts.037755
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    To strengthen the application of porcine hemoglobin (PHb), glycosylated porcine hemoglobin was interacted with catechins to obtain catechin-glycosylated porcine hemoglobin (CG-PHb) with antioxidant and antibacterial effects.Dynamic rheology, water distribution, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), carbonyl value and bacteriostatic effects of PHb, G-PHb and CG-PHb were investigated by adding it to pork mince.The results showed that the glycosylated treatment of PHb and its combination with catechins increased the peak proportion of immovable water in mincemeat, and effectively improved the gel property of mincemeat.The addition of PHb, G-PHb and CG-PHb could reduce the decomposition rate of protein into ammonia and alkaline substances and inhibit the increase of pH value during storage of mince.Compared with the blank group, the increase of TVB-N in CG-PHb treated meat samples decreased from 21.18 mg/100 g to 11.88 mg/100 g (P<0.05);The TBARS and carbonyl values were also notably lower than those other groups.Compared with PHb and G-PHb, the bacteriostatic rate of CG-PHb against staphylococcus aureus was increased by 47.54% and 33.40% on average (P<0.05), and the bacteriostatic rate against escherichia coli was increased by 14.93% and 7.05% on average (P<0.05).CG-PHb showed better bacteriostatic effect.The findings suggest that the addition of CG-PHb can enhance meat quality, and CG-PHb possesses robust bacteriostatic properties, which provided theoretical guidance for the development and utilization of PHb.
  • Effects of plant polyphenols on quality characteristics of yak meat during cold storage
    ZHANG Nigeng, ZHU Leting, LI Junxi, ZHANG Xiangxi, WANG Xinying, MA Xiaoping, LAN Daoliang, WANG Linlin
    Food and Fermentation Industries. 2024, 50(21): 232-239. https://doi.org/10.13995/j.cnki.11-1802/ts.038011
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    In order to study the effect of different plant polyphenols on the quality characteristics of minced yak meat during cold storage, the antioxidant effects of plant polyphenols were investigated.In this experiment, yak minced meat treated with four plant polyphenols (tea polyphenols, catechins, grape polyphenols, and curcumin) was used to investigate the antioxidant effects of the plant polyphenols by determining the pH, color, stability of meat color, thiobarbituric acid reactive substances, textural properties, and rheological properties of yak minced meat refrigerated at 4 ℃ for 1, 3, 5, 7, and 9 d.The results showed that the antioxidant effects of the plant polyphenols were not only limited to the yak meat minced meat but also to the yak meat minced meat treated with four plant polyphenols.The results showed that the addition of plant polyphenols had no significant effect on the pH of minced yak meat;the addition of catechins resulted in the best color of yak minced meat;The addition of plant polyphenols decreased the values of total myoglobin content, oxygenated myoglobin content, and inhibited the production of metmyoglobin during the storage period of yak mince;The addition of curcumin, tea polyphenols, and grape polyphenols slowed down the oxidation of yak mince;The addition of plant polyphenols positively affected the hardness, elasticity, cohesion, adhesion, and chewiness of yak mince;And the addition of curcumin, tea polyphenols, and catechins had the greatest effect on the G′ of yak mince.In conclusion, the addition of plant polyphenols reduced oxidative deterioration of minced yak meat during cold storage and curcumin had the best effect.
  • Gel properties of animal and plant dual-protein mincemeat
    JING Lin, DU Yuming, ZHAO Yi, HE Rui, DENG Liling, ZHONG Geng
    Food and Fermentation Industries. 2024, 50(21): 240-248. https://doi.org/10.13995/j.cnki.11-1802/ts.037345
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    Due to its exceptional nutritional value and novel taste profile, animal and plant dual-protein food has garnered considerable attention in the research community.In this study, hydroxypropyl distarch phosphate (HDP), hydrocolloid (konjac gum to carrageenan mass ratio of 1∶1), and glutamine transaminase (TG), as single and combined additives, were added into the dual-protein mincemeat.The effect of these additives was evaluated through the assessment of binding properties, texture properties, rheological properties, changes in secondary protein structure, microenvironment alterations of specific amino acid groups, analysis of intermolecular forces, and microstructural observations.A control group without additives was employed for purposes of comparison.The findings revealed that the inclusion of HDP and hydrocolloid could enrich the rough and porous network structure of the dual-protein mincemeat gel, and TG could facilitate the formation of denser and more regular pore structures through cross-linking.The individual and combined addition of the three additives led to increased G′ and decreased tanδ values, enhancing the elasticity and texture properties of the gels.Moreover, these additives improved the water and oil retention capacities of the dual-protein gels to varying degrees, with the combined addition demonstrating the most significant effect (P<0.05).Infrared and Raman spectrum analysis indicated that each additive could promote the exposure of hydrophobic groups in the protein side chain to different extents, facilitating interactions between substances and the formation of a three-dimensional gel network and increased content of secondary ordered structure of protein, thereby improving the structural stability of the dual-protein system.Furthermore, the addition of all aforementioned substances generally reduced the content of ionic bonds while increasing the content of hydrogen bonds and disulfide bonds in the dual-protein gel system.It enhanced hydrophobic interaction, promoted cohesion between the two proteins, and enhanced product quality.In conclusion, the separate and combined addition of HDP, hydrocolloid, and TG could effectively enhance the structure and properties of the dual-protein mincemeat gel, with the combined addition form demonstrating the most significant improvement (P<0.05).These findings provide valuable theoretical reference for the development of animal and plant dual-protein meat products.
  • The impact of the three-layer composite calendering process on the quality characteristics of purple sweet potato noodles
    FAN Huiping, CHEN Yumeng, SUO Biao, LI Zhen, DU Zhaowei, AI Zhilu
    Food and Fermentation Industries. 2024, 50(21): 249-258. https://doi.org/10.13995/j.cnki.11-1802/ts.037791
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    To enhance the processing performance of purple potato noodles, improve their tensile characteristics, and reduce nutritional loss during cooking, the three-layer composite calendering process was adopted to wrap the purple potato dough sheets with wheat flour dough sheets to prepare purple potato noodles and improve the quality of noodles.Firstly, the effects of five factors including purple sweet potato powder addition amount, water addition amount, gluten addition amount, salt addition amount, and starch addition amount on the processing characteristics of the core layer purple potato dough sheets were investigated through single factor experiments and orthogonal experimental design.It was concluded that the optimal ratio of core layer purple sweet potato dough sheets was 55% of purple sweet potato powder, 45% of water, 6% of gluten, 1% of salt, and 13% of starch content. On this basis, a response surface test was conducted to investigate the impact of four variables:the quantity of water added to the outer dough sheets, the amount of starch added to the core layer dough sheets, the thickness ratio between inner and outer layers, and the number of calendering times per track.The objective was to assess their influence on both processing performance and eating quality of purple potato noodles.Consequently, an optimal process for three-layer composite calendering purple potato noodles was determined as follows:35.2% water content on the outer dough sheets, 13.2% starch content in the core layer dough sheets, a thickness ratio of 1 between inner and outer layers, and three calendering passes per track.According to the optimal ratio of raw materials and processing technology, the purple sweet potato noodles exhibit a lavender color with a smooth texture and excellent chewiness. It could provide a certain theoretical reference for industrial production of the product.
  • Physicochemical properties and structural characterization of soluble dietary fiber of wheat bran
    QUAN Wenbin, WANG Juan, HUANG Jihong, ZHANG Dale
    Food and Fermentation Industries. 2024, 50(21): 259-265. https://doi.org/10.13995/j.cnki.11-1802/ts.037996
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    As a by-product of wheat grain processing, bran has not been fully utilized.Therefore, the content and physicochemical properties of soluble dietary fiber (SDF) of the bran from four representative wheat varieties (Xin Wheat 26, Xin Wheat 45, Kai Wheat 1701, Feitian) planted in Henan Province, were determined and their structures were also characterized.Results showed that the SDF content (8.01 g/100 g) of Feitian wheat bran was the highest among the four kinds of wheat bran.The physicochemical properties analysis of SDFs suggested that there was no significant difference in the water solubility of SDFs among the four types of bran, all of which were more than 85%.The highest oil-holding capacity of SDFs was found in Feitian wheat bran (2.33 g/g), while Xin Wheat 45 possessed the highest bulk density (0.582 1 g/mL).Structure observation of the wheat bran SDFs revealed that there were some holes and cavities on the surface of SDFs in Kai Wheat 1701, Xin Wheat 26, and Feitian wheat bran.The X-ray diffraction results showed that the wheat bran SDFs were mainly composed of non-crystalline structures, and the Fourier transform infrared spectra of the four SDFs were similar, presenting the typical absorption peaks of polysaccharides.The results of monosaccharide composition analysis suggested that wheat bran SDFs mainly consisted of xylose, glucose, arabinose and galactose.What's more, Xin Wheat 45 and Kai Wheat 1701 contained a small amount of rhamnose.The research provides the theoretical basis and reference for the application of wheat bran SDF.
  • Effect of different milling method on that quality of whole black wheat flour and biscuits
    CHANG Xiaoke, TIAN Xiaoling, LIN Shunshun, LI Mengqin, TIAN Zhengzheng, GAO Enhong
    Food and Fermentation Industries. 2024, 50(21): 266-272. https://doi.org/10.13995/j.cnki.11-1802/ts.037969
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    The effects of milling methods by whole crushing method and additive method on nutritional components, farinaceous characteristics, antioxidant components, and antioxidant capacity of whole wheat flour were studied. The effects of different whole wheat flour on texture, antioxidant capacity, and shelf life of biscuits were discussed.The results indicated that different milling methods have little effect on the protein, starch, and fat content of flour;adding whole wheat flour back reduced the damaged starch content and increased the wet gluten content;The weakening degree of flour decreases, the dough stability time, and flour quality index increased; The antioxidant components and antioxidant capacity decreased.The biscuits made by adding whole wheat flour back have lower hardness and brittleness and better taste.The drop in antioxidant capacity had no noticeable effect on shelf life.
  • Photocatalytic degradation of ethylene by Fe-doped TiO2 and effect on postharvest ripening of cherry tomato
    ZHANG Wenyu, ZHAO Minzi, ZENG Kaifang, RUAN Changqing
    Food and Fermentation Industries. 2024, 50(21): 273-279. https://doi.org/10.13995/j.cnki.11-1802/ts.037970
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    Cherry tomato, a kind of climacteric fruit, is easily affected by ethylene after harvest to accelerate its respiration, thereby promoting ripening and seriously shortening its shelf life.Therefore, developing novel packaging materials and technology for removing ethylene from the postharvest environment of cherry tomatoes shows important practical significance in reducing the economic losses caused by ethylene-induced ripening of postharvest fruits.This study used a calcination method to prepare a kind of photocatalyst of Fe-doped titanium dioxide nanoparticle (Fe-TiO2) which might show photocatalytic activities under visible light irradiation.Compared with pure TiO2 nanoparticles, the band gap width of Fe-TiO2 decreased, the recombination rate of photogenerated electron-hole pairs decreased, and the ethylene degradation rate significantly increased under LED light irradiation.This study applied this technology of photocatalysis in the postharvest preservation of cherry tomatoes by detecting the variation of key indicators of fruit surface color to determine the postharvest ripening process and explored the effect of Fe-TiO2 loaded by polyvinyl alcohol (Fe-TiO2/PVA) and coated on fruit surface on cherry tomato postharvest ripening under LED light irradiation.The results showed that compared with the control group, the Fe-TiO2/PVA coating treatment could effectively control the changes in fruit color from green to red, delaying about 4 days, and delaying the postharvest ripening process of the fruit.This study preliminarily demonstrated the application prospect of photocatalytic.
  • Effect of 1-MCP treatment on fruit pitting, storage quality and reactive oxygen species metabolism of sweet cherry fruit
    HOU Jie, YANG Qingzhen, WANG Feng, QI Yingjian, LIU Peng, CHANG Yuansheng
    Food and Fermentation Industries. 2024, 50(21): 280-286. https://doi.org/10.13995/j.cnki.11-1802/ts.038077
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    In order to investigate the effect of 1-MCP treatment on fruit pitting, storage quality and reactive oxygen species metabolism of sweet cherry after harvest, sweet cherry ‘Samituo' was fumigated with 1.0 μL/L 1-MCP for 12 h and stored at (0±0.5) ℃.Regular sampling for the determination of relevant indicators.The results showed that 1-MCP treatment effectively reduced the pitting incidence, pitting index and decay incidence of sweet cherry, and significantly inhibited the decline of fruit firmness, soluble solid and titratable acid content and better maintained the appearance and taste of fruit.At the same time, 1-MCP treatment maintained high activities of superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase, promoted the increase of ascorbate content and glutathione content, improved the free radical scavenging ability of DPPH free radical and ABTS cation free radical, significantly decreased the contents of ·O2- and H2O2, and inhibited the accumulation of malondialdehyde and the increase of relative conductivity.These results suggest that 1-MCP treatment may reduce cell membrane oxidative damage, protect the integrity of cell membrane, and inhibit the surface pitting of sweet cherry by increasing the activity of antioxidant enzymes and inhibiting the accumulation of reactive oxygen species.This study provides a theoretical basis for the application of 1-MCP in cold chain logistics preservation of sweet cherry.
  • Study on the lipid-lowering effect of kiwi fruit powder
    CAI Luyang, WANG Ketang, CHEN Xuefeng, CHEN Mengyin, ZHAO Yanni, FU Huan, LI Yongning
    Food and Fermentation Industries. 2024, 50(21): 287-293. https://doi.org/10.13995/j.cnki.11-1802/ts.036865
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    Obesity seriously affects human health, it is urgent to develop a safe and healthy food to treat hyperlipidemia adjuvant without side effects.In this paper, the lipid lowering effect and mechanism of kiwi fruit powder were studied in vivo.The aim is to provide theoretical basis for kiwi fruit powder to assist the treatment of hyperlipidemia and realize its high value-added utilization.The mice were randomly divided into 5 groups:high-fat diet group (MD), low-dose and high-dose kiwi fruit powder gavage group (LFP and HFP), positive control group (simvastatin BK) and normal diet blank group (PC).After feeding for 13 weeks, the body weight and organ index of different groups of mice were compared.Glucose tolerance, serum biochemical indexes, liver biochemical indexes, and the contents of leptin and inflammatory factors in vivo were measured.The liver sections of mice were observed by hematoxylin-eosin staining and oil red O staining.The effect of kiwi fruit powder on lipid lowering and its mechanism were studied.The results showed that all indexes of high-fat diet group were abnormal, and there were significant differences compared with other groups (P<0.05).Compared with MD group, all indexes of mice were improved after administration of kiwi fruit powder, and the dose-effect relationship was obvious.There were no significant differences in liver index, total cholesterol, low density lipoprotein cholesterol, alanine aminotransferase, aspartate transaminase and leptin compared with PC group (P>0.05).The liver cell structure of mice in HFP group was clear.There was no obvious deformation, no obvious expansion of hepatic sinuses, and the lipid droplets basically disappeared.The results indicated that kiwi fruit powder could reduce weight and lipid, regulate lipid metabolism and reduce liver injury.
  • Quality and storability of Baccaurea ramiflora Lour.with different maturity
    KONG Fangnan, YAN Zhenling, ZHOU Zhiluo, ZHOU Caixia, LU Meiying, ZHUO Fuchang, WEI You, LUO Peisi, ZHAO Jing
    Food and Fermentation Industries. 2024, 50(21): 294-300. https://doi.org/10.13995/j.cnki.11-1802/ts.037979
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    The effect of different maturities on fruit quality and storability were studied by using Baccaurea ramiflora fruits as test material toprovide theoretical basis for determining the optimal harvesting maturity.The results showed that with the increase of maturity, the peel color changed from light red to pink to yellowish pink, the longitudinal diameter, transverse diameter, weight, edible rate, total soluble solid content and solid acid ratio increased by 7.67%, 6.83%, 20.05%, 8.09%, 13.23%, and 18.51%;Color index, hardness and total phenol content decreased by 76.84%, 5.94%, and 18.97%;Titratable acidity content, vitamin C content and total flavonoids content increased and then decreased, and all of them were the highest at ripening level II, which were 1.39%, 3.93 mg/100 g, and 3.48 mg/g;Fruit shape index and relative pericarp conductivity were stable.With the extension of storage time, B.ramiflora fruits of maturity III was able to maintain high hardness, total soluble solid content, titratable acidity content, solid acid ratio, vitamin C content and total phenol content, weight loss rate and relative conductivity were stable.Principal component analysis and fruit quality index analysis showed that B.ramiflora fruits with maturity III had the highest composite score for fruit quality and had the best composite quality during storage.In conclusion, the harvesting standard of B.ramiflora fruits is maturity II-III (91-98 d after flowering), and the fruits with maturity III (98 d after flowering) have good quality of fresh food and high storability.
  • Investigation of volatile flavor compounds in fermented milk with synergistic combination of Streptococcus thermophilus and Lactobacillus helveticus
    ZHAO Xiaoxin, GE Yuanyuan, YU Xuejian, LIU Chong, YU Shuang, YAO Su
    Food and Fermentation Industries. 2024, 50(21): 301-308. https://doi.org/10.13995/j.cnki.11-1802/ts.038080
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    This study aimed to investigate the impact of single strains and co-fermentation of Streptococcus thermophilus and Lactobacillus helveticus on the volatile flavor compounds in fermented milk.The head space- solid-phase microextraction-Arrow (HS-SPME-Arrow) technique combined with GC-MS/MS was utilized to identify and quantify the volatile compounds generated during the fermentation process using S.thermophilus CICC 6063, L.helveticus CICC 6064, and various live bacteria ratio combinations (S.thermophilus∶L.helveticus=1∶1, 5∶1, 10∶1, 100∶1, 1 000∶1).A total of 66 volatile flavor compounds, including aldehydes, ketones, acids, esters, and alcohols, were identified.Notably, acetaldehyde, ethyl acetate, 2,3-butanedione, 2,3-pentanedione, acetoin, 2-nonanone, and hexanoic acid were identified as significant influencers of the flavor profile in the co-culture fermented milk.The findings demonstrated that the ratio of S.thermophilus CICC 6063 to L.helveticus CICC 6064 had an impact on the types and levels of volatile compounds.In particular, the 10∶1 co-culture fermented milk revealed the presence of 22 key flavor compounds, with ethyl compound content of 1 641.59 μg/L and the inclusion of geraniol, contributing to fruity and floral aroma in the fermented milk.These results could provide valuable data for the industrial application of these strains.
  • Analysis of fatty acid content in liquid dairy products
    KONG Fanhua, BAI Shasha, WANG Zihan, GUO Yingying, LI Ruiping, ZHU Yong, TIAN Rongrong, CUI Yajuan
    Food and Fermentation Industries. 2024, 50(21): 309-315. https://doi.org/10.13995/j.cnki.11-1802/ts.037727
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    With the improvement of residents' living standards, consumers have put forward higher requirements for the quality of dairy products.To analyze the composition and content of fatty acids in liquid dairy products, 13 types of flavored fermented milk and flavored yogurt were collected, as well as 15 other liquid dairy products, totaling 28 samples.After the liquid dairy products are methylated, the fatty acid composition and content are determined using gas chromatography.There are certain differences in the composition and content of fatty acids in liquid dairy products from different sources and processing methods. The content of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids ω-3 fatty acids ω-6 fatty acids, trans fatty acids, and total fatty acids is generally higher than that of flavored fermented milk and flavored yogurt.The content of fatty acids in defatted fresh milk and reconstituted fermented milk is lower, and the composition and content of fatty acids in liquid sheep's milk are similar to that of liquid cow's milk.This article evaluates the differences in the composition and content of fatty acids in 28 types of liquid dairy products, in order to analyze the impact of different processing methods on the content of functional proteins in dairy products and provide data basis for consumers to purchase high-quality liquid dairy products.
  • Analysis on the quality and aroma differences of Chenpi in different storage methods
    CHEN Linhong, FU Manqin, XU Yujuan, WEN Jing, YU Yuanshan, WU Jijun, CHENG Lina, XIAO Gengsheng
    Food and Fermentation Industries. 2024, 50(21): 316-324. https://doi.org/10.13995/j.cnki.11-1802/ts.037831
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    In order to investigate the differences in quality and aroma of pericarpium citri reticulatae (PCR) in different storage methods, 0-9 years PCR in standard dry storage and natural aging storage conditions were chosen as the research objects to compare the differences in color difference, carotenoids, total phenols, total flavonoids, antioxidant activity, flavonoids and volatile components by UV spectrophotometry, HPLC, and headspace solid-phase microextraction-gas chromatography-mass spectrometry. The results showed that compared with natural aging PCR, the color difference of standard dry storage PCR had a smaller trend, and the retention effect of carotenoids was better;total phenols, total flavonoids, antioxidant activity, didymin, nobiletin and tangeretin showed an increasing trend during the aging process, while the content of hesperidin was decreased.The rate of increase in the characteristic components of PCR was higher and the rate of decrease was lower under standard dry storage conditions.A total of 55 common aroma components were detected in the two storage methods, mainly alkenes, alcohols, aldehydes and esters, and the relative contents of alcohols, aldehydes and ketones in the naturally aged PCR were significantly higher than that of the standard dry storage PCR, and the partial least squares discriminant analysis could better distinguish the two kinds of PCR;among them, 13 kinds of different aroma substances could be used for the differentiation of the storage mode of PCR.The present study analyzed and compared the differences between the two types of PCR stored in different ways to provide reference for elucidating the quality and aroma characteristics of the two types of PCR.
  • Analysis on taste quality of black tea from Sichuan middle/small leaf tea tree populations at different planting areas in Wanzhou
    LI Xiang, XU Yan, FENG Tingting, YU Ying, HU Linling, FU Xun, ZHANG Yan, YANG Ruxing, ZHANG Xiaoping, ZHANG Lei, NIE Qingyu, HE Xiaoli, PENG Yaoxian
    Food and Fermentation Industries. 2024, 50(21): 325-332. https://doi.org/10.13995/j.cnki.11-1802/ts.037935
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    To assess the taste quality of Sichuan middle/small leaf tea tree populations (SMP) black tea in Wanzhou district, this study focused on black tea produced by nine SMP, each exhibiting different regional and phenotypic characteristics.The research employed targeted detection methods for six taste components of tea soup, namely catechins, free amino acids, alkaloids, flavonols and their glycosides, organic acids, and soluble sugar components, and estimated the taste performance with sensory evaluation.Then,multivariate statistical analysis, combined with the dove-over-threshold (Dot) method were utilized to analyze the taste characteristics of each samples. The result categorized all tea samples into four classes.Class Ι comprised C4, C5, C6, C8, and two comparative samples, exhibiting a relatively balanced composition of each flavor component.Class II shared a similar undergrowth cultivation environment, characterized by low flavonoid glycoside content and high levels of gallic acid, caffeine (CAFF), catechins, and amino acids, resulting in a mellow taste and high freshness.Class III tea samples, featuring large leaf-shaped germplasm, had flavonoid glycosides and succinic acid as their characteristic taste components, with low levels of catechins, theanine, and CAFF, but high astringency and freshness.Class IV boasted high catechin and CAFF content, low theanine content, and a strong flavor but lacked freshness.This study thoroughly explored the quality characteristics of black tea produced by SMP species in Wanzhou district, offering a theoretical basis for further developing and utilizing this germplasm resource.
  • Determination of 94 kinds of pesticide residues in eggs by ultra-performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry
    XIAO Yong, ZENG Xiaoming, LI Zheng, YUAN Liejiang, DENG Hang, WANG Shuxia, PAN Zhao
    Food and Fermentation Industries. 2024, 50(21): 333-340. https://doi.org/10.13995/j.cnki.11-1802/ts.040495
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    A method for determination of 94 kinds of pesticide residues in eggs by ultra-performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry(UPLC-Q/Orbitrap HRMS)was established.The egg samples were extracted with 1% acetate acetonitrile and purified with anhydrous magnesium sulfate and C18 adsorbents.The analytes were separated on a Accucore aQ column and the positive and negative ions were scanned in the Full MS-ddMS2 mode.Quantification was performed by the chromatographic peak area of the extracted primary parent ions, and qualitative was performed by the retention time and secondary fragment ion obtained by data-dependent product ion scanning.The 94 kinds of pesticides showed good linearities within their respective line arranges, with a correlation coefficient greater than 0.995.The limit of quantification (LOQ) of the method were 1.0-10.0 μg/kg.The recoveries at three different spiking levels were 68% to 108%, with relative standard deviations of 2.6% to 14.6%.The method is a simple, accurate and reliable, and suitable for quantitative screening of 94 kinds of pesticide residues in eggs.
  • Progress in the intelligentization of Nongxiangxing Baijiu production
    JIN Guangyuan, YUAN Shukun, TANG Qunyong, SUN Ying, JIN Shaowu, WU Jianfeng, ZHAO Yujie, XU Yan
    Food and Fermentation Industries. 2024, 50(21): 341-348. https://doi.org/10.13995/j.cnki.11-1802/ts.040369
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    The application of information technology has promoted the rapid development of our industry, making intelligent manufacturing an important development direction for industries and enterprises.Currently, while continuing to inherit traditional manual operations, the production of Nongxiangxing Baijiu has also made active explorations in transforming and upgrading producing process.Significant research achievements and industrial applications have been made in the field of intelligent brewing.The intelligentization of the brewing production process is a complex, interdisciplinary process involving biology, computer science, process control technology etc.and related fields.By the application of now intelligent technology, especially artificial intelligent, sensors and the Internet of Things, big-data analysis, combined with the engineering aspect of solid-state fermentation, innovative development in Nongxiangxing Baijiu production was promoted. This paper provides an overview of the current state of research and application of intelligentization in the brewing process of Nongxiangxing Baijiu, including ingredient preparation, substrate cooling, fermentation process monitoring, steaming and distillation, grading and collecting of fresh liquor, as well as the current challenges and development trends, with the aim of providing a reference for the intelligentization of Baijiu production process modernization.
  • The research progress on yeast in pear wine
    DENG Qiaoyun, XIA Shuang, HAN Xiaoyu, YOU Yilin, HUANG Weidong, ZHAN Jicheng
    Food and Fermentation Industries. 2024, 50(21): 349-356. https://doi.org/10.13995/j.cnki.11-1802/ts.038709
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    Pears, as one of the primary fruit tree species in China, are not only beloved by consumers for their rich varieties and unique flavors but have also become an important choice for wine-making raw materials.Yeasts and other microorganisms play a crucial role in the fermentation process of pear wine, not only because they are responsible for converting the sugars in pears into alcohol but also because they significantly influence the formation of the unique flavor and aroma of pear wine.This paper conducts a comprehensive analysis of research findings in recent years, discussing in detail the effects of different types of yeasts on key quality parameters in pear wine, such as phenolic compounds, organic acids, and aromatic compounds.The current state of research on yeast selection for pear wine and how these yeast strains can improve the sensory quality of pear wine are also highlighted.Additionally, this paper briefly describes the impact of different fermentation process parameters, such as temperature, inoculation rate, and exogenous additives, on the growth metabolism and activity of yeast during the pear wine fermentation process.
  • Research progress on selenium enrichment by microbial fermentation and the bioactivity of products
    LYU Jiahui, YANG Chenxian
    Food and Fermentation Industries. 2024, 50(21): 357-365. https://doi.org/10.13995/j.cnki.11-1802/ts.040185
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    Selenium is an essential trace element for body health, as well as an important component of many enzymes.In nature, selenium is divided into two categories:organic selenium and inorganic selenium.Through selenium conversion, selenium exists in organisms in the form of selenoprotein, selenopolysaccharide, selenonucleic acid, etc., which has many biological functions such as anti-oxidation, anti-inflammation, immune regulation, and organ protection.Selenium enrichment by microbial fermentation can effectively enhance the selenium content and selenium conversion rate in microorganisms.This paper summarized the research progress of microbial fermentation for selenium enrichment in terms of fermentation methods, microbial species, the selenium transformation, and biological activity of fermented selenium-enriched products, aiming to provide theoretical basis for the research, development, and application of microbial fermentation for selenium enrichment.
  • Application of deep learning in the design, discovery, and prediction of antimicrobial peptides:Current status and prospects
    WANG Shu, XU Chunming
    Food and Fermentation Industries. 2024, 50(21): 366-378. https://doi.org/10.13995/j.cnki.11-1802/ts.040439
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    In recent years, with the overuse and abuse of antibiotics, microbial resistance has gradually become a serious problem affecting human health.Antimicrobial peptides (AMPs) are a class of naturally occurring antimicrobial molecules, which have the advantages of high antibacterial activity, broad-spectrum activity, wide variety, and a wide range of options, and it is difficult for microorganisms to develop resistance, so AMPs are regarded as an effective alternative to antibiotics.However, due to the complex structure and diverse sequences of AMPs, it is difficult to identify and screen AMPs from a large number of candidate peptides, design AMPs, and predict the properties of different AMPs, and mining AMPs by wet experiments is time-consuming and laborious.Aiming at the problems of high cost and low efficiency in the process of AMPs discovery, this paper summarizes the application of deep learning technology in the discovery, screening and design of AMPs, and further summarizes the application of deep learning in AMPs prediction.Looking forward to the future, with the continuous development and improvement of deep learning technology, its application prospects in the field of AMPs will be broader, which is expected to accelerate the development and application of new antimicrobial peptides and provide new solutions to solve the problem of antimicrobial resistance.
  • Research progress on application of glycine betaine in chilling injury control of postharvest fruits and vegetables
    SHI Kaili, WANG Li, SONG Qingyuan, WANG Yanyan, WANG Xingyue, LIU Zhikang, JIANG Jingjing, WU Tingyu, QIU Tian, JIN Peng, ZHENG Yonghua
    Food and Fermentation Industries. 2024, 50(21): 379-387. https://doi.org/10.13995/j.cnki.11-1802/ts.038157
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    Low temperature storage is the most effective measure to delay the quality deterioration of fruits and vegetables after harvest.However, many cold sensitive fruits and vegetables are prone to chilling injury (CI) during long-term low temperature storage, seriously affecting their quality and storage life.Glycine betaine (GB), as an endogenous non-toxic small molecule osmoregulation substance in plants, has been shown to play an important role in maintaining the physiological quality and delaying the occurrence of CI of postharvest fruits and vegetables during low-temperature storage.This article reviews the research progress of GB in regulating CI in fruits and vegetables in recent years, analyzes the mechanism of GB in alleviating CI in fruits and vegetables by participating in osmotic regulation, maintaining cell membrane integrity, stabilizing antioxidant systems, regulating substance metabolism, improving energy metabolism, and enhancing transcription factor expression regulation.It also looks forward to further research on GB at the molecular level of CI control.
  • Application of loop-mediated isothermal amplification in the detection of food safety
    AN Hongyu, TAO Ze, CHEN Chen, LU Zenghui, WAN Shiyuan, LI Tuoping, LI Suhong
    Food and Fermentation Industries. 2024, 50(21): 388-396. https://doi.org/10.13995/j.cnki.11-1802/ts.037897
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    Food safety is a major and enduring challenge with far-reaching implications for the quality of human life.Loop-mediated isothermal amplification is an efficient, sensitive, fast and highly specific technique for nucleic acid isothermal amplification.Compared with traditional nucleic acid amplification methods, it designs 4 different primers for 6 regions on the target DNA strand.Sample DNA, primers, Bst DNA polymerase, dNTPs, Mg2+, etc.are added to the reaction tube.Nucleic acid amplification is performed at 60-65 ℃ for 30-60 min and can be accomplished quickly in a single step.It is widely used in food safety testing to detect the presence of foodborne pathogenic bacteria contamination, food adulteration, genetically modified food, and food allergens.In this paper, the principle of LAMP technology, the comparison of the main features with PCR technology, the existing problems and the innovative applications in the field of food safety detection are reviewed to provide a reference for its application and promotion in the future.
  • Extraction of dietary fiber from flaxseed cake and its application in food
    BAI Xiaohan, XIA Yimiao, CHEN Fusheng, XIN Ying, YANG Chenxian, DING Changhe
    Food and Fermentation Industries. 2024, 50(21): 397-405. https://doi.org/10.13995/j.cnki.11-1802/ts.038036
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    Dietary fiber (DF) is known as the “seventh largest nutrient” and has the function of regulating the intestines and promoting the absorption of vitamins and minerals.Flaxseed, as a characteristic oilseed crop, is mainly used for the processing of flaxseed oil, while the by-product of oil extraction, flaxseed cake, is mainly used for feed production, with a low cake utilization value.However, the total dietary fiber content in flaxseed cake is as high as 45.4% (dry weight), with water-soluble dietary fiber (SDF) accounting for one-third.Compared to SDF from other raw materials, flaxseed SDF has the advantage of low viscosity specificity and great potential for application in the modern food industry.Therefore, exploring the occurrence forms of dietary fiber in flaxseed cake, establishing efficient methods for extracting dietary fiber, and clarifying its structural and functional characteristics are of great significance for enriching market-oriented dietary fiber resources, improving the utilization rate of flaxseed cake, and achieving its high-value application.Based on this, this article briefly described the characteristics, extraction methods, and applications of dietary fiber in food research. It offers theoretical support and ideas for the development and utilization of dietary fiber.
  • Research progress on the effect and mechanism of food polysaccharides on properties of frozen dough
    YANG Xue, GUO Jinying, LU Peng, CHENG Bo
    Food and Fermentation Industries. 2024, 50(21): 406-412. https://doi.org/10.13995/j.cnki.11-1802/ts.038509
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    Food polysaccharides exhibit various physicochemical properties including water retention, rheology, emulsification and stability due to their diverse structures and sources.In the dough system, food polysaccharides not only inhibit the loss of water, damage of gluten structure and deterioration of yeast fermentation power during freezing, but also further mitigate the increased hardness, reduced volume and deteriorated organoleptic flavour in the finished product.This review summarises the sources, classification and structural characteristics of food polysaccharides, outlines the effect and mechanism of various food polysaccharides on the water, rheological and fermentation properties of frozen dough, as well as the quality of steamed bread.Furthermore, some perspectives on current research progress were presented to provide a reference for the application of food polysaccharides in the frozen dough industry.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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