25 February 2017, Volume 43 Issue 2
    

  • Select all
    |
  • LIU Ling,JIANG Zhong-jie,WANG Jie,ZHANG Shu-ming
    Food and Fermentation Industries. 2017, 43(2): 1.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    One Belt and One Road (OBOR,the Belt and Road Initiative) strategy was launched due to the changing domestic and international situation by the CPC Central Committee.With the implementation of OBOR,cooperation with countries along OBOR was deepened.Food industry,the first major industry of our national economy,is facing an excellent booming opportunity.On the basis of analysis of the current situation of OBOR and food industry,advantages and disadvantages of development of food industry were pointed out in five aspects:marketing segments,food safety,technological innovation,overseas investment and e-commerce trade.
  • Food and Fermentation Industries. 2017, 43(2): 5.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The distribution characteristics and performance difference of lipid oxidation indexes in different malt varieties were studied to provide the basis for selecting malt and improving beer freshness.Based on the model prepared according to wort components,it was found that monophenol such as ferulic acid,catechin and caffeic acid could inhibit the lipoxygenase (LOX) action,while metal ions such as iron,magnesium and sodium could accelerate LOX enzyme action.Subsequently,eleven lipid oxidation indexes in six common malt varieties were analyzed.Variance analysis showed that there were significant differences in T2N content,NP content,monophenols and metal ions of different malt varieties.Discriminant analysis showed that Canadian malt Copeland,Metcalfe and Chinese malt Ganpi were similar in the lipid oxidation indexes.The comprehensive evaluation indicator of lipid oxidation was established based on the principal component analysis.Then the malt with lower comprehensive evaluation indicator was selected.
  • HAN Tian-xiang,LI Yang,BI Shuang,SUI Xiao-nan,WU Yan-hua,WANG Zhong-jiang,JIANG Lian-zhou,WANG Xi-bo
    Food and Fermentation Industries. 2017, 43(2): 13.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The author studied the nature soybean whey protein (NWSP) and denatured soy whey protein (DWSP) and analyzed the effect of lecithin (Lec) on the emulsion system of soybean whey protein.Furthermore,the emulsifying activity,emulsion stability,surface hydrophobicity of soybean whey protein,ξ-potential,particle size distribution,and laser scanning confocal microscopy of soybean whey protein emulsions were studied before and after lecithin added.The results indicated that comparing with soybean whey protein emulsification system,the emulsifying activity of DWSP-Lec and NWSP-Lec significantly increased,the emulsion particle size distribution span become more narrow,emulsion droplet average particle size decreased;however,the emulsion of ξ-potential value increased,the electrostatic repulsion between emulsion droplet increased.All these effectively prevented the phenomenon such as flocculation,aggregation,and improve the emulsion stability.DWSP-Lec emulsion is more stable than NWSP-Lec emulsion.This may be due to the structural changes of soybean whey protein after heat treatment,and the hydrophobic groups embedded in the protein are exposed and enhanced hydrophobic interaction between whey protein and phospholipid.Synergistic effect between soybean whey protein and lecithin enhanced the emulsifying activity and stabilized the emulsion.
  • CHEN Hai-long,TIAN Yao-qi,LI Dan,JIN Zheng-yu
    Food and Fermentation Industries. 2017, 43(2): 21.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this work,lipase-cross linked aggregates (lipase-CLEAs) were prepared and the effects of the precipitation and cross-linking on CLEAs activity were investigated.The optimum conditions for immobilization process were obtained as follows:ammonium sulfate was used as precipitant,concentration of cross-linker and enzyme respectively was 14 mmol/L and 30 mg/mL,cross-linking time was 1.5 h.The maximum activity recovery was 41.89% for the lipase-CLEAs.Compared with free enzyme,the thermal stability of CLEAs was largely enhanced and the reusability was significantly improved to 50.26% of their initial activity after 10 recycles.Then maize starch was esterified with laurate by using lipase-CLEAs as catalyst.The effects of the reaction temperature and the molar ratio of lauric acid/anhydroglucose unit (AGU) in starch on the degree of substitution (DS) of starch laurate were studied.The product with the highest DS of 0.151 was prepared under the given conditions.Fourier transform infrared (FTIR) analysis showed that a new peak at 1 713 cm-1 for C =O stretching in the ester group was observed,which confirmed the formation of starch laurate.Furthermore,decrease of thermal stability of the starch laurate was indicated by thermal gravimetric analysis (TGA).
  • DING Wei,SHANG Min-min,YU Xu-ya,ZHAO Peng,LI Tao,XU Jun-wei
    Food and Fermentation Industries. 2017, 43(2): 26.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The accumulation of Haematococcus pluvialis compound astaxanthin is correlated with fatty acid pathway.In this paper,different concentration of Butyl hydroxyanisole (BHA) were studied for their effect on the production of astaxanthin in Haematococcus pluvialis LUGU under unfavorable condition.The results showed that 2 mg/L BHA was optimal for astaxanthin production,which reached 31.56 mg/g and was 2.05 times of the control (15.42 mg/g).Moreover,the content of total fatty acids in algal cells also reached maximum level (12.27%),which was 1.97 times of that of the control (6.22%) and the components of monounsaturated fatty acid also changed significantly.The transcription levels of acp,kas genes which was important for fatty acid synthesis were up-regulated 16.77 and 27.53 fold,respectively.The results demonstrated that appropriate concentration of BHA couldnot only improve astaxanthin synthesis,but also affect the micro algae amount and composition of fatty acids.
  • LAI Yong-qin,ZENG Tian-fu,XIONG Rui,GUO Shi-qi,LIU Dan-dan,LI Xue-ru
    Food and Fermentation Industries. 2017, 43(2): 33.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Influences of intermediate metabolites,citric acid,L-Aspartic acid and L-Lysine on the biosynthesis of ε-poly-lysine (ε-PL) were studied.Single factor tests indicated that addition of 1.0 g/L citric acid at the start of fermentation and addition of 0.3 g/L L-Aspartic acid and 1.0 g/L L-Lysine at 12 h of fermentation could increase production of ε-PL to 42.5%,28.7% and 44.1%,respectively.Results of orthogonal test showed that only L-Lysine and citric acid affected the production of ε-PL significantly (P < 0.05),while L-Aspartic acid not.Feeding 1.0 g/L citric acid and L-Lysine into culture would improve production of ε-PL to 60.1%.Results of cell-free system experiment showed that ε-PL was detected only in L-Lysine feeding group,which further suggested that L-Lysine was immediate precursors of ε-PL.Therefore,production of ε-PL could be improved effectively by addition of intermediate metabolites appropriately.
  • TANG Wei-hua,JIA Shi-ru
    Food and Fermentation Industries. 2017, 43(2): 39.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Acetobacter xylinum are γ-negative,aerobic,rod-shaped bacteria.Bacterial cellulose (BC) tube was produced by fermenting Acetobacter xylinum on inner surface of oxygen-permeable silicone tube.The effects of cuhure medium,fermentation time,and inoculum on the yield of BC tube were studied.The culture medium was complex culture.The maximum BC tube concentration was achieved after culture with 4 % (v/v) inoculums for 6 days.The bacterial cellulose tube was characterized by FTIR and XRD.The crystallinity index of the BC tubes was 82.6 %,which was slightly lower than the value of BC membrane.Tensile strengths of BC tubes were 50.25 MPa,which was close to the value of BC membrane.The morphology of the tubes was characterized by Atomic Force Microscope (AFM).Results revealed that BC tube was synthesized in the form of microfibrils creating highly entangled network of micro-and nanofibers.Compared with BC membrane,microfibrils of BC tubes had significant differences in geometrical dimensions.This may be able to explain why the crystallinity and tensile properties of BC tube were slightly lower than BC membrane.The experiment results can provide basic data for the application of BC tube on high value-added food packaging materials and tissue engineering scaffolds.
  • LIU Wen-ying,GU Rui-zeng,LU Jun,PAN Xing-chang,CAI Mu-yi
    Food and Fermentation Industries. 2017, 43(2): 44.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to investigate the activity and structure of antioxidant peptides derived from soybean oligopeptides (SOP),SOP was prepared by two-step enzymolysis.On the basis of analysis of compositions,the antioxidant activity of SOP was evaluated by DPPH radical scavenging activity.The results showed that the half-inhibition concentration (IC50) of DPPH radical scavenging activity of SOP was approximately 2.6 mg/mL.Then,SOP was separated and purified by reversed phase high performance liquid chromatography (RP-HPLC).The DPPH radical scavenging activity was evaluated in 6 collected fractions.The results indicated that all fractions had higher DPPH radical scavenging activity than SOP.Finally,Q-TOF mass spectrometer was applied in identification of peptides in fraction # 5 and its DPPH radical scavenging activity of 6 identified peptides was analyzed.The results indicated that all the peptides exhibited DPPH radical scavenging activity and Leu-Tyr (LY),Leu-Ala-Gly-Arg (LAGR) and Phe-Ser-Arg (FSR)showed stronger activities than SOP.And they allhad higher antioxidant capacity.
  • XIE Yue-ying,LI Cheng-long,WEI Cheng,ZHU Li-juan,ZHOU Cai-qiong
    Food and Fermentation Industries. 2017, 43(2): 49.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The cholate binding peptides was prepared and preliminarily identified by using traditional fermented sour meat as raw material.Results showed that the extraction rate of phosphate buffer solution was the highest,the content of crude polypeptide was higher and the binding ability of cholate was better after fermentation for 20 d.It was found that the effect of DA201-C on the adsorption and desorption of acidic crude peptide was the best through screening of different polar macroporous resins.The optimal conditions for the purification of acidic crude peptide with DA201-C macroporous resin were as follows:sample concentration of 5 mg/mL,sample flow rate of 1.5 mL/min,elution flow rate of 3 mL/min,elution volume of 3.5 BV,elution volume fraction of 75% ethanol (V/V).Two components F1 and F2 were obtained through further separation using dextran gel chromatography,wherein the binding capacity of F2 group was better,F2 group was composed of small peptides with molecular weights ranged from 265 Da to 1.4 kDa and had a high content of hydrophobic and aromatic amino acids.This may be the reason for the binding of F2,and Phenylalanine may be a key component for its binding activity.
  • PEI Ke-han,HUANG Cai-huan,OU Shi-yi
    Food and Fermentation Industries. 2017, 43(2): 56.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Chlorogenic acid is a common phenolic acid existing in fruits,while 5-hydroxymethylfurfural (5-HMF) is a food contaminant occurring at high content in dried fruits.This research investigated the effect of chloro genic acid on 5-HMF formation during thermal treatment of fruit juices.Four kinds of fruit juices were heated at 90 ℃ for 48 h after adding 3-O-caffeoylquinic acid (3-CQA),the main component of chlorogenic acid in fruits.Results showed that 3-CQA increased 5-HMF formation in all fruit juices.The amount of 0.5 mmol/L,5 mmol/L and 50 mmol/L 3-CQA were added into apple juice,grape juice,peach juice and orange juices.The increas of 5-HMF in apple juice was 23.5%,60.4% and 115.6% respectively and 5.6%,35.3% and 74.5% in grape juice,12.5%,73.7% and 199.8% in peach juice,and 22.0%,56.3% and 125.0%,in orange juice respectively.The concentration of 3-CQA decreased with heating time.Among the decrease,35.8% of 3-CQA was converted to 4-O-caffeoylquinic acid,5-O-caffeoylquinic acid,caffeic acid and quinic acid which also benefited the formation of 5-HMF.
  • XU Lian-ying,HOU Yuan-lin,WANG Bi-ni,ZHANG Fu-xin
    Food and Fermentation Industries. 2017, 43(2): 62.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effects of pasteurization,UHT,stirring,homogenizing and fermentation on the concentration of insu lin-like growth factor-Ⅰ (IGF-Ⅰ) in goat milk were studied by double antibody sandwich enzyme-linked immunosorbent assay.The result showed that pasteurization caused the decrease of IGF-Ⅰ concentration,but pasteurization at 72 ℃ for 15 s had a relatively mild effect on IGF-Ⅰ.UHT at 137 ℃ for 2 s had a relatively strong effect on the concentration of IGF-Ⅰ.Besides,homogenizing and stirring had little effect,and fermentation could significantly reduce the concentration of IGF-Ⅰ.Therefore,when developing new functional foods rich with IGF-Ⅰ,pasteurization at 72 ℃ for 15 s,homogenizing and stirring can be adopted,but fermentation products should be avoided.
  • LI Guang,TANG Xiao-ling,WEI Xuan,ZHU Xue-liang,ZHANG Yong,ZHANG Le-le,CHEN Shuang-xi
    Food and Fermentation Industries. 2017, 43(2): 67.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,ARTP(atmospheric pressure and room temperature plasma,ARTP) method was used to obtain rapid mutagenesis of Bacillus subtilis E7 in atmospheric pressure and room temperature,to screen strain with high yield of surfactin.Several methods such as appearance screening,determination of diameter of hemolytic circle,culture in Microflask,detection by multifunctional enzyme standard detector,and shake flask test were combined to improve screening throughput and speed up screening process.A high-throughput screening system for mutant strain with high yield of surfactin was preliminarily built.High performance liquid chromatography (HPLC) was used to detect target product.After mutagenesis for 220 s,Bacillus subtillus strain SF90-5 with good genetic stability was obtained.Its surfactin yield increased to 0.8 g/L,which was 5 times of that of the original strain.Mutagenesis with ARTP resulted inreduced workload,effectively increased screening flux,and accelerated screening process.Desired target strain was obtained fleetly.This experiment provided a foundation for study of strain with high yield of surfactin.
  • Food and Fermentation Industries. 2017, 43(2): 73.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Browning is an important factor impacting the industrial production of wheat-based products.In this research,wheat flours were prepared from 32 wheat cultivars.The protein content,wetgluten content,polyphenol content,and polyphenol oxidase (PPO) activity of the samples were determined.The color of the fermented dough from different wheat flours in 0 ~ 4 h were also analyzed to investigate the effects of physicochemical properties on the browning of fermented dough.Results indicated that the polyphenol content was significant correlated with a * value at 2 h (P <0.05).PPO activity was negatively correlated with L* value at 0 h,2 h,and 4 h(P <0.01) and L* value at 0.5 h and 1 h (P < 0.05).Moreover,PPO activity was positively correlated with A L* 0 ~ 4 h (P < 0.01).The protein content was negatively correlated with L* value at 0 h (P < 0.05),4 h (P < 0.01),and positively correlated with A L* 0 ~ 4 h,A a * 0 ~ 0.5 h (P < 0.05).These results could provide reference for the production of fermented flour products.
  • Food and Fermentation Industries. 2017, 43(2): 79.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Lactic acid bacteria (LAB)are the major microbe flora in natural fermentation fluid of traditional Northeastern Suancai in China,which plays a key role in the formation of flavor and the degradation of nutrient substances.In this study,the changes in the counts of LAB,reducing Sugars and soluble protein during the fermentation process of traditional Northeastern Suancai were synchronously analyzed.The results indicated that Suancai fermented by LAB entered into the mature period in 35 days at 5-15 ℃.The LAB became dominant microbes with counts of 6.61 lg CFU/mL,which was 1.0 log units higher than total number of bacterial colonies.The contentsof reducing sugar and soluble protein decreased to 0.135% and 0.073 6 mg/g,respectively,which indicated that most nutrient substances were transformed into small molecular flavor substances.The main flavor substances were sulfur compounds,which was combined with lactic acid and other acidic ingredients to constitute the unique quality of Suancai.Moreover,the content of nitrite in Suancai was 3.21 mg/kg,which was lower than the requirement of national standard.LAB had a decisive influence on the formation of product quality and the security measure during the fermentation process of traditional Northeastern Suancai.
  • DING Rong-rong,CHEN Gui-tang,YANG Zhi-ping,WANG Hai-xiang,QI Guo-hong
    Food and Fermentation Industries. 2017, 43(2): 85.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effect of garlic extract on the development of biofilm in Pseudomonas aeruginosa PAO1 was studied.The biofilm production and factors correlated with the biofilm formation in PAO1 were evaluated.The results showed that the garlic extract not only inhibited the development of biofilm,extracellular polysaccharide production,and motility characteristic,but also had synergistic effect with Azithromycin when the concentration of garlic extractdidn't affect growth of PAO1.The results suggested that garlic extract could inhibit the development of biofilm and reduce the expression of factors correlated with the biofilm formation in P.aeruginosa PAO1 by interfering with their QS systems.
  • LIU Jie,DONG-Long-long,GUO-Yu-dong,MA Yue,ZANG-Jia-ye,WANG-Neng-fei
    Food and Fermentation Industries. 2017, 43(2): 90.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,red pigment produced from Antarctic fungus Geomyces WNF-15A and Monascus were comparatively studied on color value,stability to acid,alkali and metal ions,effects of reductant,oxidant and food additives.The results showed that the color value of Antarctic fungus red pigment(155.2) was obviously higher than that of Monascus red pigment(86.4).The stabilities of Antarctic fungus red pigment such as the antioxidant ability,acid stability,stabilities against some metal ions and food additives were higher than those of Monascus red pigment.Based on our previous research results,the red pigment of Antarctic fungus Geomyces WNF-15A was considered to hayea high application value.
  • SUN Wei-si,ZHANG Ren-tang,QIAO Xu-guang
    Food and Fermentation Industries. 2017, 43(2): 95.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this research,wheat flour and 5 different potato flours were blended,the properties of dough rheological properties and effects on the quality of potato steamed bread were studied.The result showed that the different potatoes have similar effect on blended dough:with the increase of potato amount,the water absorption,development time,stable time,farinograph property,extensible area and extension of dough decreased;softening degree,tensile resistance,extensile rate of dough all increased;specific volume,L value,sensory score of potato steamed bread were also decreased;the hardness of the steamed bread increased.By comparison,Da xiyang potato-wheat flour showed the best quality,followed by Xin daping,Longshu 10,Netherland 15,Zhuang 3.
  • MAO Hong-chuan,XU De-fu,CHEN Xiao-ming,ZHANG Liang,AO Zong-hua,DING Hai-long,LI He
    Food and Fermentation Industries. 2017, 43(2): 101.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A new brewing craft for Luzhou flavor liquor using intact sorghums as raw material was developed,wherein the alcohol brewing process was separated from fragrances generation.Using Box-Behnken response surface methodology,the pretreatment of intact sorghums for alcohol brewing and aroma-producing craft were optimized as follows:the volume of caldron was 4.3 m3,the amount of the material was 1 300 kg,the sorghums were soaked in water at 70 ℃ for 11.3 h,water depth was 17.8 cm.The sorghums were boiled for 114 min and steamed for 10 min.Besides,parameters for alcohol brewing were as follows:the height of saccharification box was 20 cm,the time of Saccharification and fermentation was 20 h and 12 d respectively.The proportion of intact sorghums to distilled grains was 1:1.By using this new technology,the final alcohol content of fermented grains could reach (11.40 ± 0.30) mL/100 g.Taking the intact sorghums as raw materials could effectively solve a set of problems,such as the noise and pollution during crushing sorghum and steaming grainshells.With those improvements,the new craft could reduce usage of grain shells by 71% at most.
  • DONG Yan-shan,Gao Li,HE Jia-heng,HU Biao-qun,FAN Qing-yun,WANG Ye-fu
    Food and Fermentation Industries. 2017, 43(2): 109.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Tryptone was selected as the nitrogen source in traditional Bacillus subtilis liquid fermentation,which led to high production costs and low nattokinase activities.In this study,tryptone was replaced with low-cost soybean cake powder as the nitrogen source in Bacillus subtilis liquid fermentation to produce nattokinase.The amountof soybean cake powder,the optimal inoculum size,media initial pH and fermentation time were confirmed after optimization at shake flask level.The nattokinase activities in shake flask level arrived at 5 471 IU/mL,which was 3.6 times of that from fermentation with same amount of tryptone as nitrogen source.The above parameters at shake flask fermentation level were further verified in 7 L and 200 L fermentation tank,and the optimal dissolved oxygen level was confirmed to be 30%.The nattokinase activities in 7 L and 200 L fermentation tank respectively reached 6 717 IU/mL and 4 236 IU/mL.
  • LI Duo-jia,YUN Jian-min,YAO Bo,YAN Hai-jiao,BAI Jie,AI Dui-yuan
    Food and Fermentation Industries. 2017, 43(2): 115.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The aim of this experiment was to explore the influence of different heat treatment conditions on the flavor of Jiangshui.The Jiangshui sample was heated at the three conditions of 65 ℃/30 min,100 ℃/3 min and 121 ℃/5 s respectively.Volatile flavor components of Jiangshui samples were analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrum technique.The main aroma components were determined based on relative oder activity value.Meanwhile the sensory and flavor quality of Jiangshui samples were evaluated.The results showed that the main flavor components of the fermented Jiangshui were dipentene,terpinen-4-ol,α-terpineol,and 3-cyclocitral.The flavor compounds in heated Jiangshui changed greatly compared with raw Jiangshui,especially the increase of the aldehyde,ester and sulfur-nitrogen-containing compounds.And the main aroma components of Jiangshui changed greatly,wherein the mainly increased components were (E)-dec-2-enal,trans-2-octen-1-ol,(E)-hept-2-enal and allyl isothiocyanate,which made the significant contribution to the flavor of Jiangshui after heating,and probably was the main reasonforits flavor deterioration.Results from sensory evaluation showed that heat treatment at 65 ℃ for 15 min could result inabetter and accepted flavor of Jiangshui compared with the other two heat treatments.
  • WANG Jun,HUANG Lin-hua,Ma Ya-qin,Dou Hua-ting,WU Hou-jiu
    Food and Fermentation Industries. 2017, 43(2): 122.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Volatile flavors of whole peeled orange fruit treated with different sterilization methods were analyzed by solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS).Totally 46 aromatic components were found,and main components included limonene (72.28%-78.09%),Valencene (10.23%-17.00%),α-pinene (0.98%-1.11%),α-panasinsen (0.62%-1.35%),(E)-2-Hexenal (0.42%-0.73%),3-methyl-Butanal (0.61%-1.42%),linalool(0.79%-1.26%),ethyl butyrate(0.49%-2.59%),and Geranylacetone (0.07 %-0.14%).The volatile flavor components obtained from three treatments were 34,34 and 38 kinds,respectively.2,4-Decadienal,Geraniol,1-Decanol,nootkatone were detected from the ultra-high pressure sterilization treatment,α-phellandrene,α-Cubebene,octyl acetate,D-carvone were detected from thermal sterilization treatment.
  • CHEN Yue-hua,LI Jia,FU Feng,WANG Na,WANG Dan-lei,QIN Dong-xia,FAN Hui-ping
    Food and Fermentation Industries. 2017, 43(2): 129.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The trends of wet wax gourd peel moisture ratio (MR) of the atmospheric microwave drying,vacuum microwave drying,hot air drying and vacuum drying were studied.Effects of this four drying and freeze-drying on the active components flavonoids,polyphenols,triterpenoids content were compared.The result showed that with the increase of dry power or temperature,the water drying rate of wet wax gourd peel under the condition of same power or temperature,vacuum drying was faster than atmospheric microwave drying and vacuum drying was slightly faster than hot air drying.The order of the four methods of active components retention was that vacuum microwave drying > vacuum drying > atmospheric microwave drying > hot air drying.
  • ZHANG Bi-ying,YANG Rui-lian,ZHANG Jing,TANG Ling,JIANG He-ti
    Food and Fermentation Industries. 2017, 43(2): 134.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To investigate the effect of different soybean pretreatment methods on the quality of soybean milk,four pretreatment methods were chosen;the contents of protein,stability,color,sensory quality,particle size and quality of soy milk were analyzed and compared.The changes of micro morphology in soybean were extracted by scanning electron microscope.The results showed that different soybean pretreatment methods had different effects on the quality of soy milk.For ultrasonic pretreatment soybean,its protein reached to 4.026 6%,and soybean cell structure are closer,but soybean milk sensory quality was not as good as freezing pretreatment,and it had a poor stability.Soybean structure was severe damaged by the microwave pretreatment,with darker color and a big loss of protein,its content was only to 3.241 4%,the sensory quality and stability of soy milk were worse than freezing pretreatment.Moreover,after freezing pretreatment,the whiteness of soy milk was increased to 75.12,the sensory evaluation scores,the qualitv and stability of soy milk were all improved and the overall quality of soy milk was the best.
  • CHANG Jing,YUAN Jiang-lan,KANG Xu,HUANG Ya-ming,CHEN Xiao-min
    Food and Fermentation Industries. 2017, 43(2): 141.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Raw sauce from rice dreg protein (RDP) has significant antioxidant activity.Antioxidant activity of RDP raw sauce was evaluated by detecting reducing power,DPPH radical scavenging activity,metal ions chelation ability and anti-lipid peroxidation ability.Correlation between antioxidant activity and fermentation temperature of RDP raw sauce was examined.Some antioxidants such as total phenols and 5-HMF were analyzed by Folin-Ciocalteu and HPLC to clarify influence of fermentation temperature on antioxidants in RDP raw sauce,and then different RDP raw sauce fermented under different temperature were applied to preserve pork.The results showed that reducing power,metal ions chelation and anti-lipid peroxidation ability of RDP raw sauce increased with increasing of fermentation temperature,but DPPH radical scavenging activity from high to low at different temperature was 50 ℃ > 20 ℃ > 35 ℃.Contents of antioxidants kept the same tendency width antioxidant activity,namely,the content of antioxidants in RDP raw sauce fermented under 50 ℃ was the highest.Wherein the content of 5-HMF at 50 ℃ was significantly higher than those at 35 ℃ and 20 ℃,so it could be an important contributor to antioxidant activity of RDP raw sauce.It could be concluded that high temperature fermentation was helpful for improving antioxidant activity of RDP raw sauce,and enhancing food preservation effect due to its antioxidant activity.
  • SUN Yu-kun,LI Ya-lin,ZHAO Liang,JI Bao-ping,ZHOU Feng
    Food and Fermentation Industries. 2017, 43(2): 147.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,0.5% (mass concentration) black tea and 6.54% (mass concentration) honey (with soluble solids content of 76.4%) were used as substrate to ferment Gluconacetobacter sp.,A4,a strain of Kombucha separated and purified in our laboratory earlier,at inoculum concentration of 10% to develop a new kind of functional beverage.Kombucha could produce functional factor with liver-protecting effect named D-Saccharic acid 1,4 lactone monohydrate (DSL).The beverage with unique flavor and taste was obtained after fermentation at 86 °F for about 4-5 days.The fermented liquid was centrifuged,filtrated,mixed,filled into bottle,sealed,and sterilized to obtain industrial product.After sensory evaluation,the final formula of the beverage was determined as follows:87.35% fermented liquid,12.24% sugar,0.16% citric acid and 0.25% malic acid.Finally,compared with three commercially available Kombucha beverages,our product has the highest resistance tooxidation.
  • FAN Hui-ping,CHEN Yue-hua,WANG Na,SUO Biao,PAN Zhi-li,ZHAO Tian-Xue,AI Zhi-lu
    Food and Fermentation Industries. 2017, 43(2): 154.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to optimize the processing conditions of purple sweet potato noodles,the experiment were performed according to Box-Behnken central composite experiment design.Four independent factors of processing conditions,such as starch content,the starch gelatinization temperature,the surface patch aging time,the freezing storage time were considered on the basis of single factor experiments.the results showed that the optimum processing conditions of purple sweet potato noodles were as follows:the ratio of sweet potato starch 32%,the starch gelatinization temperature 64 ℃,the surface patch aging time 4.5 hours,the noodles freezing storage time 16.5 hours.The comprehensive testing score was 92.0 and was in good consistent with the predicted model value of 89.6.
  • XU Wei,LI Hong-jun,HE Zhi-fei
    Food and Fermentation Industries. 2017, 43(2): 161.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Sichuan white rabbit hind leg meat was used to study fatty acids oxidation.Three different licorice extracts were added to grounded meat.The results indicated that licorice extracts had effective DPPH · scavenging activity and slowed down fatty acids oxidation.Ethanol and aqueous extracts of licorice exhibited significantly inhibition ability of polyunsaturated fatty acid oxidation,while ethanol extract and the purchased extract had stronger effects on monounsaturated fatty acid antioxidation.All extracts shows the inhibition capacity to n-3 and n-6 polyunsaturated fatty acids oxidation,but they were incapable of keeping n-6/n-3 ratio as (5-10)/1.
  • GAO Tian-li,LI Lin-qiang,ZHANG Lan,LIU Yong-feng,WANG Jing-yi
    Food and Fermentation Industries. 2017, 43(2): 166.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of three cooking methods:high-temperature pan-frying,frying and broiling on nutritional composition of mutton were studied.White cashmere goat of northern Shaanxi were used in the experiment.Cooking time and temperature were controlled,and moisture,fat,protein and mineral content were measured according to the national standard.The results showed that the moisture and magnesium content of 2-min and 3-min pan-frying groups were significantly higher than 4 min (P < 0.05),while the fat,SFA and MUFA content were lower than 4 min (P < 0.05).For PUFA,protein and iron content,3-min cooking group was higher than 2 min (P < 0.05).For frying,the moisture and calcium content of 3-min cooking groups were higher than 5-min.In regard to 3-min cooking groups,its fat content was the lowest,and its total SFA,MUFA and PUFA content were significantly higher than 4 min but lower than 5 min (P < 0.05).The protein and total ash content of 3-min and 4-min both less than 5-min mutton,while magnesium content were higher than 5-min (P < 0.05).There were no significant differences for protein,total ash and magnesium content between 3-min and 4-min cooking groups (P > 0.05).For broiling,the moisture,total ash and magnesium content of 160 ℃ cooking group were higher than 180 ℃ (P <0.05),while fat content was the lowest among broiling groups(P < 0.05).For total SFA,MUFA and PUFA content,160 ℃ cooking group was higher than 180 ℃,meanwhile lower than 200 ℃ (P <0.05).For the protein and iron content,160 ℃ and 180 2 cooking groups were less than 200 ℃ (P < 0.05),but there were no significant differences between 160 ℃ and 180 ℃ (P > 0.05).A comprehensive analysis indicated that these three high-temperature cooking methods had a great influence on the nutritional composition of goat meat.A better nutrient retention and higher nutritional quality were found at the following conditions:pan-fry 3min,deep fry for 3 min at 226-228 ℃,bake 40 min at 160 ℃.These results can provide theoretical references for choosing high-temperature cooking and keep higher nutritional quality of goat meat.
  • Food and Fermentation Industries. 2017, 43(2): 174.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to utilize the by-products skin of giant salamander during processing,the skin gelatin extraction process and its properties were investigated.Skin was first treated by alkaline-acid pre-treatment,then using yield as the index,extraction process parameters were optimized by single-factor experiment and orthogonal experiment.Results showed that the optimum conditions for gelatin from the skin were as follows:the extraction temperature 70 ℃,ultrasonic power 400 W,extraction time 7 h,and the ratio of skin to water 1:9,with a maximum gelain yield of 13.76%.The skin gelatin of giant salamander contained relatively high content of glycine,proline,glutamic acid and alanine,which are about 50% of the total amino acids.The skin gelatin exhibited the maximum UV absorbance at 234 nm,viscosity of 3.3 mPa · s and gel strength bloom value of 216 g.
  • XIE Guo-fang,WANG Xin-hua,WANG Rui,JIN Chuan-xu,ZHOU Xiao-li,LIU Zhi-gang,ZHENG Xiong
    Food and Fermentation Industries. 2017, 43(2): 180.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To investigate the phenolics compounds and antioxidant activity of major blueberry cuhivars in Guizhou province,the phenolics compounds,polyphenols,total flavonoids,anthocyanin,and in vitro antioxidant activity of four cultivars in Guizhou province were analyzed using Pearson's correlation analysis.The results indicated that the major phenolic compounds,including gallic acid,epcatechin,rutin,p-coumaric acid,quercetin,catechin,ellagic acid,chlorogenic acid and ferulic acid in the tested blueberry fruits were the highest.The contents of phenolic compounds were significantly different in the 4 cultivars (P < 0.05),the gallic acid,ferulic acid and total flavonoids of Powderblue was the highest,the chlorogenic acid,ellagic acid and rutin of Gardenblue was the highest,the quercetin and anthocyanin of Baldwin were the highest,the catechin,epcatechin,p-coumaric acid and polyphenols of Bright Well was the highest.Antioxidant activities of four cultivars were significantly different (P < 0.05),and the highest antioxidant activity of Bright Well was the highest.The difference of phenolic compounds on the antioxidant activity was significant (P < 0.05).Chlorogenic acid has a strong contribution to FRAP value.The ferulic acid,total polyphenols and total flavonoids has a strong contribution to TRAP value;the gallic acid has a strong contribution to DPPH value,the anthocyanin has a strong contribution to ABTS value.The antioxidant potential composite index (ACI)showed a significant positive correlation with the content of epcatechin and p-coumaric acid (P < 0.01).
  • CUI Xiao-hong,GAO Liu,DENG Xiao-fei,ZHAO Jin-mei,MA Li,LIU Ping
    Food and Fermentation Industries. 2017, 43(2): 185.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The red bean corruption is a kind of sufu with long production history and strong local characteristics.The characteristic aroma compounds in red bean corruption fermented by Actinomucor elegans and Rhizopus arrizus were analyzed by head space solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GCoMS) and gas chromatography-olfactometry (GC-O).Odorants of fermented bean curd were investigated by detection frequency method and odor active values method.It showed that characteristic aroma compounds were composed by a variety of compounds including ethyl butyrate,3-(methylthio) propionaldehyde,isovaleric acid,benzaldehyde,ohenol,ethyl caproate,ethyl caprylate,3,7-dimethylocta-1,6-dien-3-ol,phenethyl alcohol,and indole.
  • JIA Liu-jun,ZHANG Hai-hong,WANG Jian,LI Zong-peng,LI Zi-wen,XIONG Ya-ting,LI Dong-dong
    Food and Fermentation Industries. 2017, 43(2): 191.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The total acid content and pH of wine fermented liquid were quantitatively analyzed using Near Infrared Spectroscopy,and the ment of the quantitative analysis model was established by partial least squares method,while the variables of spectral characteristic wavelength in the entire region of the spectrum were screened through SiPLS,MWPLS,and GA.R2,RMSEC,RMSEP,RPD,and the best main factors were used as index forevaluation of model quality.The results showed that variable selection could be optimized to obtain role model and improve its recognition accuracy and stability,thus reduce the analytical difficulty.The optimization effect of SiPLS-GA was the best.R2 of optimization mode for total acid content and pH value were 0.978 5 and 0.983 8,RMSEC were 0.074 5 and 0.065 4,RMSEP were 0.076 3 and 0.062 7,and RPD were 4.85 and 5.58.
  • LEI Fei-yan,AI Dui,YU Ling-ling,YUN Dan,ZHANG Fu-xin
    Food and Fermentation Industries. 2017, 43(2): 196.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC/MS) was used to separate and detect the volatile components in goat milk powder.The results showed that goat milk powder stored at room temperature for one year contained 41 different volatile components:13 acids,5 esters,5 hydrocarbons,4 alcohols and 3 aldehydes and ketones.Main volatile components in goat milk powder were butyric acid,caproic acid,heptanoic acid,octanoic acid,4-methyl caprylic acid,capric acid,lauric acid,phthalic acid dimethyl ester,pentadecane,benzaldehyde,azulene and caprolactam.The caproic acids,caprylic acid and capric acid contents had significantly increased after 6 months of storage.This study shows that throughout the storage period,the smell of mutton and goat milk has greater impact on acids,such as caproic acid and octanoic acid,4-methyl caprylic acid and decanoic acid,especially 4-methyl caprylic acid,the main goat smelly substance due to its low threshold.With the increase of storage time, acids and esters were graduallv increased.
  • LI Yi-bing,GONG Gui-zhi,PENG Zhu-chun,WANG Yan-jie,WANG Jiong,HONG Qi-bin
    Food and Fermentation Industries. 2017, 43(2): 201.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To avoid the negative effect of limonin on orange juice and to set a reference for the selection of sweet orange varieties and their mature stage for juice processing,the contents of limonin and nomilin in fresh juice and pasteurized juice of 20 cultivars of Citrus sinensis Osbeck at seven different mature stages were analyzed using high performance liquid chromatography.The results were as follows:Limonin can be detected in fresh juice and pasteurized juice from all sweet orange cultivars at all tested mature stage.The content of limonin in pasteurized juice is higher and about 2 times of that in the fresh juice.Along the ripening of the fruit,the content of the limonin gradually decreased.Until mid-November,the limonin content of fresh juice and pasteurized juice in most sweet orange cultivars has fallen below the bitterness threshold for common people.Therefore,mid-November is a better time for orange juice processing of most cuhivars.The content of limonin existed significant differences among tested varieties of sweet orange and even among the navel orange.The change of nomilin contents was very similar to limonin,but its content is much lower than limonin and is not the main factor of juice bitterness.In addition,a short term frozen storage had little effect on limonin content change in orange juice.
  • GONG Qian,XI Cun-xian,NIE Fu-ping,CAO Shu-rui,WANG Guo-min,CHEN Dong-dong,MU Zhao-de
    Food and Fermentation Industries. 2017, 43(2): 206.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A new method was established for analyzing malachite green (MG) by amplified luminescent proximity homogeneous assay (AlphaLISA).Samples,botinylated MG-BSA and MG antibody were added to a 384-well microplate,then donor beads and acceptor beads were added.Antibody competition between Biotinylated-MG-BSA and disassociate sample substances caused signal value decrease,thus optimized the test condition and analytical performance.The cross-reactivity of the MG-AlphaLISA with Leucomalachite green and Leucomalachite crystal violet were 11.74% and 7.24%,respectively;the sensitivity was 0.42 ng/mL;the recoveries of the determination for MG in two kinds of fish samples were 81.0%-105.0% and 84.0%-90.8%,respectively;the RSD of intra-day and inter-assay were <9.5% and < 16.0%,respectively;the MG-AlphaLISA method is excellent in specificity,sensitivity,and stability.It can be widely used in rapid and simple screening for MG contamination in fish.
  • JIANG Hong,PANG Xiang-dong,TAN Jian-hong,YOU Xiao-lu,Chen E
    Food and Fermentation Industries. 2017, 43(2): 211.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A new and fast Rayleigh light scattering method for quantified detection of lead in radish red pigment was developed.In an acidic Tris-Hydrochloric acid buffer medium,lead(Ⅱ) can be bound with fast green FCF and cationic surfactant cetyl trimethyl ammonium bromide to form a ternary complex and distinctively enhanced Rayleigh scattering (RLS) of the system and form a new RLS spectrum.The maximum Rayleigh scattering peak was located at 342 nm.In this wavelength,The RLS intensity (△ IRLS) was directly proportion to the mass concentration of lead (Ⅱ) in the range of 0.005-0.40 mg/L with the quantitative limit of 0.044 mg/kg.The method applied in trace lead detection in radish red pigment with satisfied results as the recovery rate of 98.5%-102% and RSD(n =5) of 1.8%-2.3%.
  • WANG Xue,DUAN Sheng-lin,LIU Hui,WANG Cheng-xiang,YUAN Peng,LIU Jia,SUN Ai-dong
    Food and Fermentation Industries. 2017, 43(2): 215.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A kind of nutritional mixed germ congee was made with germinated brown rice,germinated mungbean,and germinated chickpea.The taste,aroma and stability of germ mixed congee and nine congees on the market were evaluated with intelligent sensory electronic evaluation equipment (electronic tongue and electronic nose) and stability analyzer.The results showed that the bitterness and astringency of mixed germ congee was less,and the saltiness was moderate.Therefore,the taste of mixed germ congee was better.But its richness was the lowest.The smell of mixed germ congee could be distinguished from other nine congees.The slope of mixed germ congee was minimal and its stability was the best.Compared with nine congees on the market,the mixed germ congee not only had a good taste and unique smell,but also the possibility of its stratification during the storage was the lowest.
  • LI Xi,CHEN Qian,TANG Wei,ZHONG Ling-li,FU Cheng-ping,YANG Xiao-feng
    Food and Fermentation Industries. 2017, 43(2): 220.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Nine organic acids in apple vinegar beverage detecting method was established and the method was applied in 20 kinds of apple vinegar beverage.The separation was performed by 200 nm a C18 column with 0.01 mol/L diammonium phosphate solution as mobile phase (pH 3.0).Nine kinds of organic acids (oxalic acid,acetic acid,citric acid,malic acid,tartaric acid,fumaric acid,maleic acid,lactic acid and succinic acid) were completely separated under this condition.Each sample contained at least 5 kinds of acids,the most is up to 7 kinds of organic acids in 20 kinds of apple vinegar beverage.Oxalic acid,malic acid,acetic acid and fumaric acid were detected in all samples.The total organic acids content of the selected apple vinegar beverage can reach 3.0-8.0 g/kg,with an average of 5.6 g/kg.Citric acid,malic acid and acetic acid are higher on average content among others,with an average content of 2.66,1.7,1.1 g/L respectively.Only two out of 20 samples met with national standard GB/T30884 apple vinegar beverage on the content of total acid,lactic acid,malic acid and citric acid.The malic acid content and citric acid content of the majority of product were beyond the standard requirements.
  • REN Can,HE Zhi-fei,LI Yang-mei,LI Shao-bo,ZHAI Xiao-bo,LI Hong-jun
    Food and Fermentation Industries. 2017, 43(2): 226.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The general nutrients,mineral elements and amino acid content and composition of rabbit bone,ball mill process,surface structure,chemical structure and the composition and content of free amino acid of rabbit bone were studied.Rabbit bone contains rich protein,calcium and phosphorus.Calcium and phosphorus ratio is close to the proportion of the human body.Therefore,it is easy to digest and absorb.Rabbit bone contains 5% of essential amino and 13% non-essential amino acid.The suitable milling conditions were determined as the followings:rotation speed at 500 r/min,10 g of loading and 4 h milling time.The average particle size was 10.203 μm.The mechanical and heating effect during ultra-fine process caused the more loss of free amino acid than other sized rabbit bone.Electron microscope scanning results showed that the super rabbit bone had polyhedron structure.Ball mill did not change the chemical structure of rabbit bone.
  • LI Ping,SHU Zhan,SHEN Xiao-xia,HUANG Zhi-qiang
    Food and Fermentation Industries. 2017, 43(2): 232.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The changes of weight and antimicrobial activities of star anise oil stored under three different methods were studied.Weighting method and agar-hole diffusion assay were used to investigate the best storage way for star anise oil.Chemical composition of hydro-distillation extracted star anise oil was analyzed by gas chromatography-mass spectrometry(GC-MS).Twelve compounds were identified and main component was phenyl propenyl,and trans-anethole content was 94.897%.The weight loss and antimicrobial activity of star anise oil all showed a certain degree of declination with time increasing under different storage conditions.Light had little effect on weight loss,while temperature had great impact.Star anise oil sealed stored under natural light at room temperature showed the best bacterial inhibitory activity during 107 day experiment.This indicated that sealed stored under natural light at room temperature was a safe storage.The inhibitory effect on the tested strains increased with oil concentration increasing.Although,the inhibitory effect of star anise oil against tested strains reducing with time increasing,sealed packing under natural light at room temperature with a concentration of 333.3 mg/mL still remained more than 50% of inhibition activity after 107 days.In addition,star anise oil showed higher inhibitory effect on Escherichia coli than other strains during the storage,but hard to maintain the inhibitory effect on two molds.
  • XIONG Hai-nan,LIU Hai,HUANG He,LIANG Yong-shi,ZHONG Sai-yi,QIN Xiao-ming
    Food and Fermentation Industries. 2017, 43(2): 239.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effects of hinokitiol treatment on the quality and physiological of postharvest longan fruits were stuid ed.Postharvest longan fruits were soaked in 50 μg/ml hinokitiol for 10 min.The fruit was then stored at (25 ± 1) ℃ after drying.During storage time,pericarp browning index,disease index,the pulp autolysis index,vitamin C,total soluble solids (TSS),titratable acid (TA),total phenolics,the activities of phenylalnine ammonialyase (PAL) and polyphenol oxidase(PPO)were tested.The results showed that browning index of treated fruits and controlled fruit were 2.8 and 4.2 after 4 days respectively;disease index of controlled fruit rapidly increased after 2 days of storage time and was 37.83% at 6 d,but treated fruit rotted slowly and had disease index of about 11.46% at the end of storage time.This shows that the treatments with hinokitiol inhibited browning and rotting of postharvest longan fruit.In addition,the treatment could effectively induced PAL activity,inhibited PPO activity,and maintain total phenol content.However,it can't inhibit the autolysis of longan.Meanwhile,the treated fruits had higher contents of TSS and TA than the controlled group.As a result,hinokitiol treatment can be used as an effective preservation to keep quality and delay browning of longan.
  • LI Jin-feng,YE Fa-yin,ZHAO Guo-hua
    Food and Fermentation Industries. 2017, 43(2): 245.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Polysaccharide modification is a key research point in food science for a long time.In recent years,polysaccharide modification with bioactive chemicals (such as antioxidants) attracted much attention.This novel modification method not only improved physicochemical properties of polysaccharide substrate but also showed its new potential of new bioactivities.Modifying polysaccharide with antioxidant phenolic acids is one of those hot topics.On the basis of extensive literature investigation,the synthesis of polysaccharide-phenolic acid conjugates (biosynthesis and chemical synthesis),their physical and chemical properties (thermal stability,solubility,solution viscosity,crystallinity),biological activities (antioxidant activity,antibacterial properties,effects on metabolic enzymes) and applications are summarized.Furthermore,future perspectives involved in polysaccharide-phenolic acid conjugates are discussed.
  • Food and Fermentation Industries. 2017, 43(2): 252.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    It is essential to make a comparative study between current oenological practices in China and those in EU to perfect Chinese wine standards and harmonize wine trade between EU and China.In this paper,Chinese Standards for Wine-GB 15037-2006,Technical Specification for Grape Winemaking,and Chinese Standards for Food Additives-GB2760-2015 were compared with wine regulations in EU and main differences were found as follows:definition and classification of wine,grape varieties,oenological practices and treatments (especially the additives and processing aids) as well as the maximal limits of substances in wine,etc.Furthermore,some proposals and principles were recommended to revise Chinese wine standard system.
  • YANG Chun-yan,KE Run-hui,AN Hong-mei,WANG Li-juan,HUANG Xin-Wang,YIN Jian-jun,SONG Quan-hou
    Food and Fermentation Industries. 2017, 43(2): 258.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Mineral oil hydtrocarbons(MOH) is a complex mixture of hydrocarbons,which formed by distillation and purification of petroleum crude oil.MOH pollutants in food mainly comes from food processing process,environmental contamination and food contact materials.Although the toxicity of different types of mineral oil hydrocarbons to the human body has not a clearly definition,its potential harmfulness has drawn more and more attention from domestic and abroad.In this paper,toxicological hazards of MOH,contamination sources and contamination status of MOH in food,and the newest research progress on MOH migration from food contact materials into food were reviewed.In addition,the problems in current research and prospective development trends in the future were summarized.
  • WANG Wen-qiong,ZHANG Lan-wei,YI Hua-xi
    Food and Fermentation Industries. 2017, 43(2): 265.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With higher physiological activities and physicochemical properties of whey proteins have been found and widely used in food production,the efficiency of whey protein recovery technology at tracted more and more attention in the field of food globally.The emergence of membrane technology made it possible forefficient rapid recovery of whey protein.However,the membrane fouling problems bringing relatively high cost for recycling restricted wide application of the membrane recovery of whey protein.Furthermore,in the process of whey protein membrane recycling,the factors influencing membrane fouling were very complex.The application of the membrane material and membrane recovery of whey protein was reviewed in this article.The membrane fouling mechanism for whey protein recycling was also analyzed.This review wouldalso provide theoretical basis for the innovation of whey protein membrane recycling technology in future.
  • HAO Jing-mei,SHENG Ran,SUN Zhi-gao,HUANG Qiao-juan,YU Feng-sheng,FANG Ming
    Food and Fermentation Industries. 2017, 43(2): 274.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Limonene is one of the most widely distributed terpenes in nature except pinene,and it has many bioactivities such as antibacterial activity,anti-inflammatory activity,and anti-tumor activity.Currently,food hygiene and medical safety have attracted more and more public attention.Studies on natural biopreservatives have become the focus of multidisciplinary research.The antifungal activity of limonene,its action mechanism,its application and development trend were reviewed in this paper to provide a theoretical reference for the development and application of natural food preservatives.
  • @@
    Food and Fermentation Industries. 2017, 43(2): 279.
    Abstract ( ) Download PDF ( )   Knowledge map   Save