25 April 2018, Volume 44 Issue 4
    

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    Food and Fermentation Industries
  • FEI Li-wen1; WANG Yong2
    Food and Fermentation Industries. 2018, 44(4): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.016243
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    An engineeredE.colistrain was developed to produce the noncaloric sweetener rebaudioside D (RD) from rebaudioside A (RA) through whole cell biocatalysis. In order to increase endogenous production of the essential active sugar donor of the catalytic reaction; uridine diphosphate glucose (UDPG); host strainE.coliBL21(DE3) was subjected to chromosomal modifications and the resultant genetically modified host strains were named as SG1; SG2; SG3 and SG4; respectively. These modified hosts were transformed with plasmid pYF09 harboring the glycosyltransferase EUGT11 that catalyze the biosynthesis of RD from RA; and the resultant engineered cells were then used to catalyze the biosynthesis of RD. The strain pYF09-SG4 was selected for further studies on whole cell catalysis conditions. The results showed that using fresh cells collected from 50 mL liquid culture and under conditions 100 mmol/L pH 8.0 sodium phosphate buffer 5 mmol/L ZnCl2; 80 mmol/L sodium citrate; 0.1% volumetric percent of Triton X100; 500 g/L sucrose; temperature 42 ℃; and 1 d incubation time; 98.5% of 1 mmol/L RA was catalyzed to RD with a yield of 1 112.21 mg/L.
  • YANG Hai-peng;HUA Yu-fei*;CHEN Ye-ming;ZHANG Cai-meng;KONG Xiang-zhen
    Food and Fermentation Industries. 2018, 44(4): 8-12. https://doi.org/10.13995/j.cnki.11-1802/ts.016324
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    The effect of Transglutaminase (TGase) on rupture strength of lactone tofu was studied by changing the content of Glucon-Delta-Lactone (GDL); the incubation temperature and the holding time; and the action mechanism was also discussed. The results showed that appropriate amount of TGase could obviously improve the gel strength of lactone Tofu. The optimum parameters were as follows: 0.3%GDL; 0.05% TGase; 3 h holding time and 50 ℃ holding temperature. The results of SDS-PAGE showed that the α′ and α subunits in 7S and the A3 peptide in 11S were most closely related to TGase; followed by the β and γ subunits in 7S and the A peptide in 11S.
  • ZHAI Li-xiang1; LI Guo-li1; LENG Yan1;LI Shi-weng1;2; CHEN Xi-ming2; CHEN Tuo2; LIU Guang-xiu2
    Food and Fermentation Industries. 2018, 44(4): 13-21. https://doi.org/10.13995/j.cnki.11-1802/ts.015842
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    high density fermentation technology for the production of antimicrobial peptide PSI in a 100 L fermentor using a recombinantKluyveromyces lactisstrain was reported in this paper. The effects of mediums; cell density; as well as the inducer lactose and its fed-batch models; on the production of PSI were investigated. Results showed that 5 kg inducer lactose should be added with feeding velocity of 1 L/h when the cell density reach 190 g/L during the fermentation using BSM medium. After 25 h of induction culture; the cell wet weight; the protein yield; and the titer of PSI reached 280 g/L; 27.8 mg/L; and 2.36×109U/L; respectively. The separation and purification of the PSI in the fermentation broth were also investigated. The purification efficiency of anion exchange chromatography; ultrafiltration; precipitation of ammonium sulphate or acetone were 8.83×109; 6.35×109; 4.56×109; and 3.28×109U/L; respectively; which indicated that the most efficient technique for purification of PSI was anion exchange chromatography.
  • DOU Xin-xi1;2;3;ZHANG Ming4;LIN Cai5;WU Dian-hui1;2;3; LI Xiao-min1;2;3;SUN Jun-yong1;2;3;CAI Guo-lin1;2;3;LU Jian1;2;3*
    Food and Fermentation Industries. 2018, 44(4): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.016237
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    The target geneALDH2 was synthesized according to the sequences of human acetaldehyde dehydrogenase 2 in GeneBank after codon optimization ofSaccharomyces cerevisiae. Then theALDH2 gene expression cassette TRP1L-URA3-TPIp-ALTH2-TPIt-TRP1R was constructed using fusion PCR and electro-transformed intoS.cerevisiaeW303-1A to produce the modified strain W303-ALDH2. The recombinant ALDH2 was obtained after purification by His TrapTMexcel affinity chromatography; and its molecular weight and activity was 56 kDa and 20.70 U/mg; respectively. The results showed that the optimal reaction pH value and temperature for recombinant ALDH2 were 5.0 and 35 ℃; respectively. Except Na+; the K+; Ca2+; Mg2+; Mn2+could increase the activity of ALDH2 in different degrees. When acetaldehyde was used as substrate; theKmvalue and maximum reaction rateVmaxof recombinant ALDH2 was 0.908 mmol/L and 114.94 U/mg; respectively. When NAD+was used as substrate; theKmvalue and maximum reaction rateVmaxof recombinant ALDH2 was 0.282 mmol/L and 58.82 U/mg; respectively.
  • ZHANG Guo-li1;YANG Chen-wen1;YU Xi1;CHEN An-jun1; LIU Shu-liang1;2;AO Xiao-lin1*
    Food and Fermentation Industries. 2018, 44(4): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.013698
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    This artcle had studied the effection ofLactobacillus?plantarumPG3-1 biofilm formation on the expression of stress gene and tolerance. Quantitative real-time PCR and plate count are used for the tolerance and gene expression. The results show that matureLactobacillus?plantarumPG3-1 biofilm had stronger tolerance to temperature;acid-base and salinity.The Stress behavior such as heat stress; salt stress occured in the process ofLactobacillus?plantarumPG3-1 biofilm formation;and the relative expression ofGroEL;DanK gene was 3.22 and 1.53.
  • LIU Mao-ke1;2*; TANG Yu-ming1;2; XIONG Hong1; LIU Ying1;2; JIANG Peng1; REN Dao-qun1;2; TIAN Xin-hui1;2; YAO Wan-chun1;2
    Food and Fermentation Industries. 2018, 44(4): 35-41. https://doi.org/10.13995/j.cnki.11-1802/ts.015766
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    Zaopei; a mixture of fermented grains used for Chinese Baijiu production; is a complex ecosystem that hosts diverse microbial communities that play important role in cereal fermentation. In this study; Cellulose-degrading bacteria (CDB) in Zaopei samples used for Strong- and Light-flavor Baijiu production were incubated in enrichment medium with sodium salt of caboxymethyl cellulose (CMC-Na) as the sole source of carbon. We performed denaturing gradient gel electrophoresis (DGGE) to explore the diversity of cellulolytic communities and varied cultivation methods to determine cellulolytic potential. DGGE analysis showed no significant differences in bacterial species diversity between the original Zaopei samples and enrichment culture (p<0.05); but the community structure in the enrichment culture was significantly different than that found for the original Zaopei samples. Sequencing of the DGGE bands allowed the identification of 5 bacterial genera (Acinetobacter;Bacillus;Klebsiella;LactococcusandPaenibacillus) in the enrichment culture. To evaluate the cellulase activity of the CDB; the hydrolytic value of the colony on cellulose congo red agar media; carboxymethyl cellulase (CMCase) activity; and filter paper degradation ability were measured. Consequently; 3 isolates (Paenibacillussp.;Acinetobactersp. andGluconobactersp.) with high cellulose-degrading properties were obtained. The results also indicated that significant synergistic straw degradation could be achieved in a mixed culture system of the 3 isolates and the degradation rate of rice- and wheat- straw were 35.32% and 28.89%; respectively. The data presented in this study significantly increases the number of identified bacteria associated with cellulose degradation; and the biotechnological potential of these bacterial isolates should be explored in detail.
  • WU Shu-kun1; DENG Jie1; FAN Yong2;WEI Chui-hui1; HUANG Zhi-guo1*
    Food and Fermentation Industries. 2018, 44(4): 42-43. https://doi.org/10.13995/j.cnki.11-1802/ts.016178
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    In order to study the change regulation of the fermentation kinetics; the content of active substances and antioxidant activity in the fermentation of vitisamurensis wine; the yeast growth; alcohol production and reducing sugar consumption during fermentation were investigated. The SGompertz model; DoseResp model and Boltzmanm model were used to carry out nonlinear regression analysis. And the content of total phenols and flavonoids and antioxidant activity at different fermentation time were also determined to found out the changing rule and their correlations. The results showed that the goodness of fit of the selected models and experimental data were higher than 0.995; which could accurately describe the kinetic characteristics of fermentation process. The content of total phenols increased firstly and then kept stable; while the content of flavonoids increased at first and then decreased slowly; while antioxidant activity remained elevated overall. The Fe3+reduction ability; DPPH radical scavenging activity and ABTS+· radical scavenging activity of vitis amurensis wine after fermentation for 180 h were respectively 260.4%; 200.0% and 198.8%; higher than those of vitisamurensis juice before impregnation. The antioxidant activity was significantly correlated with the content of total phenols and flavonoids (p<0.01); which suggested that the contents of total phenols and flavonoids were extremely important for the antioxidant activity.
  • SHI Xiao-meng et al
    Food and Fermentation Industries. 2018, 44(4): 49-52. https://doi.org/10.13995/j.cnki.11-1802/ts.016047
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    The changes of microorganism, physichemical parameters and active ingredients during the fermentation of oat with sweet wine starter were studied. The technical parameters were provided to control the fermentation process and judge the end of fermentation. The results showed that pH value decreased rapidly and reached the lowest value of 4.73, and total acid showed a gradual increase to the highest value of 4.84 g/kg during the fermentation of oat. At 48 h, the maximum value ofRhizopus oryzaenumbers, reducing sugar, amino nitrogen and amylase activity were 1.35×104CFU/g, 220.3 g/kg, 352.0 mg/kg and 78.83 U/100mg, respectively. Meanwhile, the sensory score reached the highest value of 96.5. The content of flavonoids β-glucan and total saponins did not change significantly, but the content of flavonoids decreased from 251.2 mg/kg to 179.0 mg/kg during the whole fermentation process. The content of polyphenols increased from 233.6 mg/kg to 505.2 mg/kg and stabilized after 36 h. During fermentation, oat proteins with high molecular weight were significantly hydrolyzed to generate low molecular weight proteins.
  • Food and Fermentation Industries
  • YANG Juan; ZHONG Hai-xia; LI Shu-hong*; BAI Zhi-zi; LIN Ling; LI Mei-liang;LIU Ming-yu; LIN Hao
    Food and Fermentation Industries. 2018, 44(4): 53-59. https://doi.org/10.13995/j.cnki.11-1802/ts.016013
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    Firstly; the Tricine-SDS-PAGE and filter paper diffusion were used to identify the enzymatic hydrolysis of Silver carp recombinant Cystatin with Papain and antibacterial effect of Cystatin's hydrolyzate on the three kinds of dominant spoilage strains;Pseudomonas?fragi;Shewanella?putrefaciensandAeromonas?media. The results indicated that the hydrolyzate of 6 h group was less than 9.5 ku and its antibacterial effect was the best among the three dominant spoilage strains. Therefore; the hydrolyzate of 6 h group were purified and analyzed by HPLC with column of TSK-GEL G2000SWXL gel and two-dimensional electrophoresis. The results indicated that only the peak T-2 had significant antibacterial activity for the dominant spoilage and exhibited a single peak on HPLC and a single protein point with the molecular weight of 8.6 ku and the pI of 6.5 on 2-D gel. At last; RPLC-MS/MS was used to identify the protein spot and obtained three peptides fragments including 31QSNDAFVR38; 46VQQQVAAGMKY56 and 81NPSIEQVIQ89; which contained the characteristic sequence of Cystatin QVAAG. These results suggested that Cystatin protein with intact sequence of 12 ku-14 ku contained some peptide fragments exerting antimicrobial activity.
  • FENG Rui-zhang et al
    Food and Fermentation Industries. 2018, 44(4): 60. https://doi.org/10.13995/j.cnki.11-1802/ts.015455
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    The atrazine-degrading strains were screened using solid culture with high concentration of atrazine and high performance liquid chromatography (HPLC). The dynamics of growth and atrazine degradation rate were determined, and the effects of co-substrates and environmental condition on degradation rate were also evaluated. The results showed that 10 strains had degradative capability for atrazine with the degradation rate from 13.3% to 41.1%, and the maximum degradation rate was obtained with strain XQB-33. Among 10 strains, 4 strains (XQB-1, XQB-21, XQB-25, XQB-33) showed high atrazine degradation capacity with degradation rate of 38.1%, 34.6%, 37.3% and 41.1%, respectively.Furthermore, theses 4 strains reached logarithmic phase and showed the highest atrazine degradation rate after culture in liquid medium for 72 h. After addition of glucose, sodium citrate, sucrose and succinic acid sodium acetate as co-substrates, the degradation rate of 4 strains increased significantly, especially for addition of 0.5% glucose, the degradation rate of XQB-1 and XQB-1 increased by 15.2% and 14.3%, respectively. The environmental factors can affect the degradation efficiency. The optimum degradation conditions for these 4 strains were as follows: inoculation amount of 2.0%,initial atrazine concentration of 100-200 mg/L, initial pH value of 5-6, culture temperature of 30 ℃, and volume of 75-100 mL/150 mL.
  • Food and Fermentation Industries
  • MA Xiu-li1; WANG Lin-lin1; HAN Ling1*; YU Qun-li1;YIN Yuan-hu2; HAN Guang-xing3; ZHU Yue-ming4
    Food and Fermentation Industries. 2018, 44(4): 65-72. https://doi.org/10.13995/j.cnki.11-1802/ts.015237
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    In order to study the effects of Cyclosporine A (CsA) on the quality and apoptosis duringLongissimus?dorsimuscle postmortem aging; four different concentrations at 0.10; 0.20; 0.25 and 0.30 mol/L were studied. The changes of pH value; meat color; water holding; tenderness; Cytochrome C (Cyt-c) content and caspase-9; 3 activity in the two groups were determined after slaughtering of 12; 24; 48 and 96 h; respectively. The results showed thatL*; anda*in the treatment group were higher than those of the control group within 72 h during postmortem aging; and the change ofb*was the opposite. The pH value; the cooking loss and the shear force in the treatment group were higher than those of the control group within 48 h. Meanwhile; the MFI of the treatment group were lower than those in the control group. The content of Cyt-c in the treatment group was higher than that in the control group within 48 h. The activity of caspase-9 in the treatment group was lower than that in the control group within 24 h; and at 48 h the change towards the opposite way. With the increase of the treatment solution concentration; the activity of caspase-3 in the two groups increased first and then decreased; and the activity of caspase-3 in the treatment group was higher than that in the control group at 48 h. The above studies demonstrated that CsA treatment has a great impact on the quality of muscle during postmortem aging; and the quality of the changes were concentration-dependent changes in the trend; while CsA can inhibit the occurrence of post-mortem cell apoptosis and thus may affect muscle quality.
  • SUN Yi1; HAN Shuang1; MA Liang1;2; CAI Lu-yun3; ZHANG Yu-hao1;2
    Food and Fermentation Industries. 2018, 44(4): 73-81. https://doi.org/10.13995/j.cnki.11-1802/ts.014767
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    The effect of alkali concentrations and acid concentration on yield and gel strength of gelatin from bigeye tuna were investigated. Besides; the effect of acid concentration and alkali concentration on the extracting process were studied by FTIR infrared spectroscopy; scanning electron microscopy(SEC) and SDS-PAGE. The tests tried to provide the theoretical basis for the control of the production parameters of tuna skin gelatin. The result showed that the optimal gelatin extraction condition was 0.8% NaOH treatment and 2.0% acetic acid treatment. The results of FTIR analysis showed that the intermolecular hydrogen bonds of the collagen were destroyed; while the intramolecular hydrogen bond enhanced after the alkali treatment. The breakage of the original hydrogen bond changed the structure of the collagen and the triple helix structure stretched. This made the subunit easily released during the gelatin extraction process. The acid treatment with different concentration made the original structure of collagen destroyed and the triple helix structure stretched. The content of random coil increased. The results of scanning electron microscopy showed that the alkali treatment could cause slight degradation of collagen structure merely. After the acid treatment; gelatinized collagen degradated obviously; and gradually become irregular curl. The damage of collagen was more obvious at 0.8% alkali or 2.0% acid treatment. The SDS-PAGE result showed that when concentration of alkali treatment was low; the content of high molecular weight components was lower while the content of small molecular weight was higher than other groups. Increasing the concentration of alkali gradually; the high molecular weight components increased. When the concentration of alkali treatment was increased to 2.3%; the content of β-chain in gelatin increased and the content of α-chain decreased; which caused a decrease in gel strength. When acid was 0.5%-1.5%; especially at 1.5%; the content of high molecular weight components was high and gel strength was high. When the acid concentration was higher than 2.0%; the content of small weight molecule components in the gelatin was gradually increased. After the acid reached to 2.5%; the intensity of the small molecule weight components of gelatin was significantly enhanced and caused gel strength gradually reduced.
  • ZHANG Jing-lin1;LIU Gui-ling2;TAO Yang1;ZHAO Li-ping1;LUO Wei-bin1; HAN Yong-bin1*;YE Xiao-song3;YE Ming-ru3;YE Shu-xian3
    Food and Fermentation Industries. 2018, 44(4): 82-88. https://doi.org/10.13995/j.cnki.11-1802/ts.014693
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    In this paper; starches from germinated brown rice were treated by high hydrostatic pressure (HHP) processing. The effects of pressure level; pressure holding time and pH on texture and gelation properties of starch gel; as well as the freeze-thawing stability were studied. It was found that the adhesiveness; cohesiveness; resilience and gumminess of starch gel were improved by HHP. RVA results exhibited that after HHP treatment for 20 min; peak viscosity of starch gel rose from 404.83 mPa·s to 595.75 mPa·s; while hot paste viscosity; final viscosity; setback and attenuation values were also increased. However; the peak time and pasting temperature of starch gel decreased after pressure treatment. The effects of pressure level and pH on RVA were insignificant; indicating that pressure-treated starch were more stable to pressure and pH change. Besides; after treating at 200 MPa and pH 5 or 8 for 10 min; the freezing-thawing stability of starch gel also got improved.
  • MENG Guo-dong;PENG Gui-lan*;LUO Chuan-wei;LI Bin;YANG Ling; ZHANG Xue-feng
    Food and Fermentation Industries. 2018, 44(4): 89-96. https://doi.org/10.13995/j.cnki.11-1802/ts.015279
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    The vacuum drying technology was applied in this experiment to study vacuum drying characteristics ofZanthoxylum?bungeanumto improve the drying rate and achieve large-scale vacuum drying production. Under the conditions of temperature(50; 60; 70 ℃); vacuum(-0.06; -0.04; -0.02 MPa); and loading(30; 40; 50 g) comprehensive tests; the effects of three factors on total drying time and drying rate ofZanthoxylum?bungeanumwere investigated. Seven different drying models were used to simulate the observed drying data and the comparative results of the value ofR2; SSE and χ2showed that the cubic polynomial model was much more adequate model for describing the vacuum drying ofZanthoxylumbungeanum. BP neural network was established to compare with cubic polynomial model. The results show that the cubic polynomial model fits withR2of 0.999. The lowest value of SSE is 7E-4; and the lowest value of χ2 is 3.08E-5. It is the best model in describing the dynamic characteristics ofZanthoxylum?bungeanumvacuum drying among seven classical models. However; the average relative error of the cubic polynomial fitting test is 1.98% ; higher than the average relative error 1.13% of BP neural network model. Therefore; BP neural network is the optimal mathematical model to describe the drying dynamics ofZanthoxylum?bungeanum.
  • FAN Hui-ping1;2; CHEN Yue-hua1; BIAN Ke3; ZHENG Xue-ling3; AI Zhi-lu1*
    Food and Fermentation Industries. 2018, 44(4): 97-103. https://doi.org/10.13995/j.cnki.11-1802/ts.015273
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    In order to investigate the rheological properties of the alkaline salt composed of sodium carbonate and potassium carbonate′s effect on dough and noodle quality; the farinograph properties; tensile properties; flour pasting properties; texture properties and noodle cooking properties of different proportion and addition of alkaline salt were texted. The result showed were as follows: (1) Alkaline salt could improve the dough water absorption; extension area; extension resistance; reduce the extensibility of the dough. With the fermenting time extend; dough extension area; the resistance to extension increased first and then decreased and reached the maximum value at 90min; while the extensibility decreasing with prolonged fermentation time. (2) Alkaline salt could significantly increase the cooking loss; increase the hardness; gumminess; resilience; cohesiveness and chewiness of noodle. With the increase of the proportion of K2CO3in alkaline salt; water absorption increased while the noodle cooking loss overall had no significant change with the increase of the amount. With the increasing amount of alkaline salt; the water absorption increased significantly to the maximum at 0.2%; but then decreased sharply. The cooking loss increased overall. (3) Alkaline salt influenced the peak viscosity; minimum viscosity; breakdown value; final viscosity; setback value; the peak time and pasting temperature of wheat flour. Alkaline salt prolonged the peak time of wheat flour. The gelatinization temperature had no significant changes with alkaline salt in terms of proportion and the amount which indicating that the gelatinization temperature was relatively stable under alkaline conditions.
  • YUAN Xue-wen1;WANG Yan-bing2*
    Food and Fermentation Industries. 2018, 44(4): 104-110. https://doi.org/10.13995/j.cnki.11-1802/ts.015125
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    To evaluate the immune function ofSardinops?sagaxoligopeptide (SSO); the oligopeptide was prepared fromSardinops?sagaxby using enzymatic hydrolysis; centrifugation; filtration and spray drying; and its chemical composition was analyzed. Animal experiments were conducted to study immunological enhancement effect by the evaluation techniques of healthy food. The results showed that the molecular weight of SSO was mainly below 1000 u; accounting for 66.4% of the total dry weight; and glutamic acid; lysine; aspartic acid and leucine were higher in the amino acid content. SSO was rich in selenium; which was 1.66 mg/100g. Compared with the negative control group; the proliferation rate of lymphocytes in normal mice was significantly higher in the positive control group and the SSO high-dose group (p<0.05); and the assay result of cellular immune function was positive. The spleen index and the number of plaque in normal mice could be improved significantly in the positive control group; the SSO high-dose group; the SSO medium-dose group and the SSO low-dose group (p<0.05); and the assay result of humoral immune function was positive. The positive control group; the SSO high-dose group; the SSO medium-dose group and the SSO low-dose group had no significant influence on the organ indexes of normal mice (p>0.05); and the assay result of mononuclear-macrophage function was negative. The positive control group and the SSO high-dose group could significantly increase the activity of NK cells in normal mice (p<0.05); and the assay result was positive. In conclusion; SSO can improve immune function in normal mice.
  • LI Tong et al
    Food and Fermentation Industries. 2018, 44(4): 111-118. https://doi.org/10.13995/j.cnki.11-1802/ts.016105
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    Lactobacillus plantarumwas used as starter to ferment compound soybean milk. The changes of proteins, peptides, lipids, lactic acids, amino acids and 4 kinds of isoflavone were determined before and after fermentation. Three antioxidant models were used to analyze the changes of antioxidant activity of the compound soybean milk. The results showed that the contents of peptides, lactic acids and amino acids in compound soymilk increased significantly after fermentation; and isoflavone glucoside was converted to isoflavone aglycone. Furthermore, the antioxidant activity of compound soymilk was enhanced. The results of gas chromatography-mass spectrometry showed that alcohols, acids and esters aroma components increased significantly after fermentation, which improved the flavour of compound soymilk.
  • YU Qing-lin et al
    Food and Fermentation Industries. 2018, 44(4): 119-123. https://doi.org/10.13995/j.cnki.11-1802/ts.015596
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    Using 2.5 L bench-top fermenter, fermentation was optimized for succinic acid production of recombinantYarrowia lipolyticaPGC11505. The results showed that, the output of succinic acid was enhanced substantially after the optimization of rotation speed, aeration rates, initial concentrations of glycerol and peptone, pH value of the fermenter. For detail, production of succinic acid was doubled under the speed of 600 r/min compared with 400 r/min. Aeration rate of 1.0 vvm was appropriate compared with 0.5 vvm and 2.0 vvm. Oxygen was deficient when aeration rate was low and high aeration rate would waste power and energy . PGC11505 grew well and fermentation was done totally when the initial glycerol concentration was 100 g/L, and the output of succinic acid reached 21.0 g/L. 10.0 g/L peptone was optimal for succinic production. PGC11505 performed the best when the pH value was kept natural as compared with pH value of 4.0, 5.0 and 6.0, which achieved 26.3 g/L succinic acid and a yield of 0.27 g/g. Finally, fed-batch fermentation was carried out under natural pH value for 138 hours. A total of 192.5 g/L glycerol was consumed and 46.9 g/L succinic acid was produced with a yield of 0.24 g/g and productivity of 0.34 g/(g·h). After optimization, the output of succinic acid was improved by 4.7-fold.
  • Food and Fermentation Industries
  • YU Xiao-yu1;LI Shao-hua1;WU Qi-xiao2;LIN Hong-bin1;2*;BI Xiu-fang1;CHE Zhen-ming1;XING Ya-ge1
    Food and Fermentation Industries. 2018, 44(4): 124-130. https://doi.org/10.13995/j.cnki.11-1802/ts.016051
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    The effects of different heat treating (water bathing 1; 1.5; 2 min; steam treating 1; 1.5; 2 min) on the enzyme deactivation and main quality of lemon were studied herein. The results showed that longer heat treatment time gave better peroxidase passivation effect in lemon; but could cause greater impact on lemon quality. With the increase of blanching time; and the color change was more obvious; the steam treatment slightly increased the contents of sugar; malondialdehyde; ascorbic acid and phenolic. While in the boiling water; their contents decreased due to their water solubility. After blanching; volatile aroma compounds increased significantly; especially aldehydes and olefins.
  • ZHANG Hong-juan;BO Ming-xia;XUE Ting-ting; DU Han;WANG hua*;LI hua*
    Food and Fermentation Industries. 2018, 44(4): 131-136. https://doi.org/10.13995/j.cnki.11-1802/ts.016246
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    Dornfelder (DF); Garanior (GA); Merlot (ML);Pinot Noir (PN) and Cabernet Sauvignon (CS) were used as the research objects herein to analyze the diseases resistance; content of phenolic compounds; organoleptic qualities and phenolic compounds of wines to select suitable cutivars for Yangling area. The results showed that the climate condition of Yangling is more suitable for planting middle and late mature grape varieties. Although the fungal disease susceptibility level of medium and late mature varieties was higher than that of early mature varieties; they showed better accumulation of carbohydrates and polyphenols and better sensory quality of wine.
  • SONG Jian-qiang1;2;3*; LIANG Hai-zhong2; JIANG Wen-guang2; LUAN Li-ying1; SHEN Zhi-yi2; DUAN Chang-qing3; LI Ji-ming2*
    Food and Fermentation Industries. 2018, 44(4): 137-141. https://doi.org/10.13995/j.cnki.11-1802/ts.016190
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    The grapevines of Cabernet Sauvignon and Cabernet Gernischt from Yantai region were subjected to leaf pulling treatment at veraison with cluster-shading treatment as control. Grape maturity and the phenolic compounds of the resulting wines; as well as the sensory properties of wine samples were determined. The results indicated that grape yield indices such as bunch weight and weight per berry were not affected by leaf removal treatment; while titratable acid of grape juice were significantly decreased. Total soluble solid (TSS) of grape juice was significantly increased for Cabernet Gernischt; but not for Cabernet Sauvignon. Phenolic substances including total phenols tannins; anthocyanins; flavonoids and flavonols in the wines; as well as main mono-phenol of the wines; including gallic acid; caffeic acid; rutin hydrate; quercetin acid; were increased by leaf pulling treatment. In addition; aroma; color density and tastes of wine were improved significantly by leaf pulling. In summary; it can be concluded that leaf removal treatment evidently improve the quality of wine in Yantai.
  • LI Hui-lin1;2; WANG Jing1;2*; XU Ying-hu3; SHEN Wen-jun1;2; LI Min1;2;MI Lan1;2
    Food and Fermentation Industries. 2018, 44(4): 142-153. https://doi.org/10.13995/j.cnki.11-1802/ts.015856
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    The effects of yeast mannan; yeast cell wall; non-active yeast and yeast dextran on the basic physical and chemical indexes; aroma composition and sensory quality of Chardonnay dry white wine were studied. Results showed that the four kinds of yeast polysaccharide all could increase the content of total acid and reduce the content of volatile acid in wine compared with the blank control group. Especially the addition of yeast mannan led to significantly lower volatile acid content. The analysis on value contribution of volatile substances (OAV) showed that the species and the contribution degree of important aroma substances in these four kinds of polysaccharide wine were significant different; wherein the highest amount of important aroma substances was obtained through yeast glucan processing. The sensory analysis also showed that the aroma and sensory balance of the 4 kinds of polysaccharides treatment group were better than that of the control group; and the total sensory score of the yeast mannan treated group was the highest.
  • DAI Ya-jie1; HEI Xue1; DENG Li-mei1; REN Ya-rong1; GAO Qin-e1; LUO Hui1; CAO Xiao-hong1; HAN Li-hong1;2*
    Food and Fermentation Industries. 2018, 44(4): 154-158. https://doi.org/10.13995/j.cnki.11-1802/ts.015479
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    flavedo powder was applied in making bread; and then the specific volume; texture; sensory quality and polyphenols antioxidant activity of the bread with different flavedo content were investigated. The results showed that when the amount was less than 3%; there was no significant effect on the specific volume bread. Based on the analysis of structure and sensory; with 2% of flavedo; the bread hardness decreased; the springiness increased and the texture improved significantly. Also; the bread sensory quality is better than that of the control group; and the sensory evaluation score was the highest. The addition of flavedo significantly increased the content of total phenol in bread; and enhanced DPPH radical scavenging ability of the bread. This study provides new ideas for the development of functional nutritional bread; as well as the development and utilization of flavedo powder.
  • ZHANG Wei*; WANG Hai-ou; ZHANG Li-yang; CHEN Shou-jiang; FU Qing-quan; WANG Rong-rong
    Food and Fermentation Industries. 2018, 44(4): 159-164. https://doi.org/10.13995/j.cnki.11-1802/ts.015188
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    In order to improve the quality ofArctium?lappaL. powder; concentrations of maltodextrin; sugar and carboxy methylated cellulose(CMC) were chosen as testing factors; and preparation technology was optimized by orthogonal test with Z-comprehensive analysis method. TheArctium?lappaL. powder was dried by dry and wet mixing method of vacuum freezing drying and the effects of two drying methods on the qualities and microstructure of burdock powder were investigated. The results showed that maltodextrin had the significant impact; and the best preparation process of dry mixing method was maltodextrin 15%; sugar 12% and CMC 0.25%; and the wet mixing method was maltodextrin 25%; sugar 12% and CMC 0.2%. The microstructure; distribution of particle size and solubleness of burdock powder by wet mixing method were better than those by dry mixing method.
  • WU Lian-jun1; HE Zhi-fei1;2; ZHANG Dong1; DENG Da-chuan1; LI Hong-jun1;2*
    Food and Fermentation Industries. 2018, 44(4): 165-172. https://doi.org/10.13995/j.cnki.11-1802/ts.015086
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    In order to develop healthy and nutritious breakfast containing meat and vegetable composite; the formulation of instant porridge powder was studied. To optimize formulation of instant porridge powder using D-optimal mixture design; the effect of different proportions of northeast rice flour; corn flour and oat flour on the edible quality and processing property of instant porridge powder was investigated. With the solubility; swelling power; breakdown value and iodine blue value chosen as response indicators; statistical analysis of data using Design Expert software was carried out to build a regression model for each of the four response indicators. Based on comprehensive consideration of these response indicators; the optimal instant porridge powder formulation was: 66% rice flour; 24% corn flour and 10% oat flour. The actual results of the optimized formulation on the solubility; swelling power; breakdown value and iodine blue value were 5.28%; 86.16%; 770 cp and 0.627; respectively. It is very close to the predicted values.
  • HAO Jing-mei1;2;SUN Zhi-gao1;2*;SHENG Ran1;FANG Ming1;YU Feng-sheng1
    Food and Fermentation Industries. 2018, 44(4): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.015251
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    In this experiment; limonene lipsomes were prepared by ethanol injection method with limonene as the material. One-factor-at-a-time design was used to investigate the effects of six process parameters on encapsulation efficiency. Three main process parameters that influence encapsulation efficiency including the cholesterol content; the limonene content and the temperature of phosphate buffer solution were optimized by response surface analysis based on a three-variable; three-level Box-Behnken experimental design. The optimal conditions for preparing limonene liposomes were determined as the amount of cholesterol 8.8 mg; limonene 12.7 mg; and the temperature of PBS 51 ℃. Under these conditions; the actual encapsulation efficiency of limonene liposomes was (67.44±0.58) %; which showed a relative error of 0.4 % when compared with the predicted value. The average particle size was (165.4±2.08) nm; PDI was (0.185±0.011); Zeta potential was (-16.23±0.569) mV.
  • BAI Chan1; RAO Dan-hua1;2; XIONG Guang-quan1; MO Ding-xin1; ZHANG Jin-mu1; WANG Bao-hua3; LI Ning1; LIAO Tao1*
    Food and Fermentation Industries. 2018, 44(4): 180-185. https://doi.org/10.13995/j.cnki.11-1802/ts.014799
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    In this research; enzymatic extraction of protamine peptides from primary tissues of sturgeon was studied. The optimum extraction technology was established; and the functional active protamine peptides were obtained. The results showed that the protamine hydrolysis of papain was significantly higher than that of pepsin and trypsin. On the basis of the single factor experiment with the conditions of adding amount; solid-liquid ratio; pH; the time and temperature of enzymatic hydrolysis; response surface methodology was further employed to establish a model for enzymatic hydrolysis of protamine peptides according to Box-Behnken design theory. The optimal extraction conditions were as follows: the solid-liquid ratio 39.72; papain 3%; pH 7.0 and temperature 55 ℃ for 8.22 h. The protamine hydrolysis degree reached to 5.44%. Moreover; the protamine peptides had good inhibitory effects onEscherichiacoliandStaphylococcus?aureus.
  • ZHOU Qi1; PENG Lin1; CHEN Hou-rong1;2;3;4*
    Food and Fermentation Industries. 2018, 44(4): 186-193. https://doi.org/10.13995/j.cnki.11-1802/ts.014877
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    The microwave power; vacuum degree and thickness of lemon slices on vitamin C content; titratable acid content; rehydration rate; hygroscopicity value of chromatism of lemon slices drying process were studied. Through Box-Behnken design; microwave power; vacuum degree; lemon slice thickness were chosen as independent variables; vitamin C content; titrable acid; rehydration rateand hygroscopicity; chromatism value were chosen as the responses; a three factors four levels rotated orthogonal combination experiment was carried out. Mathematical models of vitaminC content; titratable acid content; rehydration rate hygroscopicity and value of chromatism were established separately. The best parameters of the drying process were: microwave power 1.01 kW; vacuum at 72.4 kPa; lemon slice thickness 4 mm.
  • WANG Ya-li1;QIN Jun-zhe1; HUANG Ya-ya2*; LIU Kai-li1
    Food and Fermentation Industries. 2018, 44(4): 194-197. https://doi.org/10.13995/j.cnki.11-1802/ts.015308
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    The effect of theEurotium?cristatumon the quality of Fuzhuan brick tea were studied by using black Maocha as the raw material. The contents of dominant bacteria and main active ingredients were tracked by artificial inoculation of agent. The results showed that the contents of theaflavins; thearubigins; polyphenols; EGCG; free amino acids and caffeine were decreased in the leavening agent 1;2 and ck tea; and the contents of tea polysaccharides; tea water extract and thearubigins were increased. The contents of water extract increased by 1.49%;2.88%;3.22% during the growth ofEurotium?cristatum. The sensory evaluation results also revealed the flooding can promote the quality of Fuzhuan brick tea.
  • LIANG Han-qiao1; CHEN Jian-guo1; LIU Wei2;MA Bao-wen2; RONG Chang-yuan2; CHENG Chi1*
    Food and Fermentation Industries. 2018, 44(4): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.016752
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    In order to evaluate the composition of amino acids and contribution to amino nitrogen in fermented soy sauce; three products in different levels were analyzed. Results showed that there were various amino acids; and high essential amino acids proportion in fermented soy sauce; and contribution of Free amino acids (FAAs) and oligopeptides to amino nitrogen (AN) distributed equally in no umami enhancer addition samples. Exogenous sodium glutamate can significantly improve the content of AN. FAAs content of the three samples (1#: premium soy sauce without umami enhancer addition; 2#: premium soy sauce with umami enhancer addition; 3#: three grade soy sauce without umami enhancer addition) were 3.875 g/100 mL; 6.041 g/100 mL and 2.341 g/100 mL; respectively; but 1# became the highest one with value of 3.494 g/100 mL; which was 14.11% and 65.91% higher than sample 2# and 3#; after excluding glutamic acid. Essential amino acids content of 1# was the highest with value of 2.08 g/100 mL; which was 18.18% and 85.71% higher than sample 2# and 3#. AN content of 2# was highest 1.42 g/100 mL; that glutamic acid gave 40.14% contribution in all. FAAs and AN content of 3# were the lowest. Research showed that the FAAs and AN composition analysis might be benefit to fermented soy sauce evaluation.
  • LI Kai et al
    Food and Fermentation Industries. 2018, 44(4): 204-211. https://doi.org/10.13995/j.cnki.11-1802/ts.015474
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    The aroma components of Muscat Hamburg wines fermented by traditional method and carbonic maceration method were analyzed by headspace solid-phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technology. 54 kinds of aroma components were detected in Muscat Hamburg wines, which included 9 kinds of terpenes, 30 kinds of esters, 9 kinds of alcohols, 4 kinds of ketones, 1 kind of fatty acid and 1 kind of arene. The difference could be found in total contents of aroma components among wine samples. Alcohols and esters were two of the most abundant kinds of aroma components. Principal component analysis revealed that wine samples could be gathered and divided into two types. Moreover, ethyl propionate, propyl acetate, methyl salicylate, citronellyl acetate, dibutyl phthalate, 3-methyl-1-butanol, 1-hexanol, 2-phenylethanol, 1-decanol and styrene were closely related to treated group (wines obtained by carbonic maceration method ),and their contents were high in treated group. Meanwhile, ethyl acetate, ethyl isobutyrate, heptyl acetate, diethyl succinate, ethyl trans-4-decenoate, ethyl hexadecanoate, isobutanol, 2-methyl-1-butanol,1-heptanol, 2-nonanone and 2-undecanone were closely related to control group (wines obtained by traditional method),and their contents were high in control group. Odor activity value was used to find the key odorants. Results showed that linalool, rose oxide, citronellol, geraniol, ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, 3-methyl-1-butanol, 2-phenylethanol, β-damascenone, 6-methyl-5-hepten-2-one and octanoic acid were key odorants in treated group. There was one more kind of key odorants in control group compared with treated group. 
  • Food and Fermentation Industries
  • ZHANG Kai1; MENG Jun2; LI Xiao-juan2; TANG Xue1*
    Food and Fermentation Industries. 2018, 44(4): 212-215. https://doi.org/10.13995/j.cnki.11-1802/ts.015951
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    The nutritional components and antioxidant capacity of noni wine were analyzed in this paper. The results showed that noni wine was rich in protein; vitamins; organic acids; mineral elements and full range of 20 kinds of amino acids; wherein the essential amino acids accounted for 22.12% of the total amino acids. Noni wine retains plenty of plant active substances. The contents of total polyphenols; total flavonoids and tannins were 558.80 μg/mL; 234.42 μg/mL and 123.43 μg/mL; respectively. Thus it had strong hydroxyl radical and superoxide anion scavenging ability. The results showed that noni wine was a nutritious; natural and healthy wine product.
  • FAN Shuang-xi1;2;3; ZHONG Qi-ding2;3*; LI Guo-hui2;3; CHANG Di2;3; ZHANG Shi-wei1;2;3; HUANG Zhan-bin1*
    Food and Fermentation Industries. 2018, 44(4): 216-219. https://doi.org/10.13995/j.cnki.11-1802/ts.016318
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    In this study; rapid distillation instrument was used to reduce the distillation time for the determination of volatile acids in wine. The sample pretreatment was optimized. A novel method for the rapid determination of volatile acid in wine was developed. The recovery rate of this novel method was 92.1%. The inter-day and intra-day precisions were 1.01% and 1.32%; respectively. Good reproducibility was achieved. Volatile acid contents in dry; semi dry; semi sweet and sweet wine were measured using this novel method. The results showed no significant difference compared with national standard method (p>0.05). This novel method is simple; accurate and fast because the detection time of a single sample was shortened by 20 minutes.
  • HAN Xue; ZHANG Fu-xin; SHAO Yu-yu; PENG Hai-xia; WANG Bi-ni*
    Food and Fermentation Industries. 2018, 44(4): 220-225. https://doi.org/10.13995/j.cnki.11-1802/ts.015267
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    GC-MS was used to simultaneously determine six kinds of phenolic acids in jujube including salicylic acid; 4-hydroxybenzoic acid; vanillic acid; 2;5-dihydroxybenzoic acid; protocatechuic acid and p-coumaric acid. Meanwhile; the column; temperature programmed and derivatized condition were optimized. Finally; the Rtx-5 capillary column (0.25 mm×30 m; 0.25 μm) was chosen. The temperature program was initially at 100 ℃; then raised to 200 ℃ at a rate of 10 ℃/min and then increased at 5 ℃/min up to 250 ℃ and held for 5 min. The total running time was 25 min. The samples were derivatized by BSTFA(containing 1% TMCS)at 35 ℃ for 30min. Six kinds of phenolic acids were completely separated under this optimum condition. The phenolic acid content and the peak area showed a good linear relationship(r2≥ 92.6). The detection limits were 1-6 μg/L; the recoveries were 92.6%-104.3%; and the relative standard deviation were less than 5%. This method has been applied for the simultaneous determination of six kinds of phenolic acids in jujube. The study provides a reference to determine these six kinds of phenolic acids in other products as well.
  • RONG Yu-tang;ZHANG Xian-chen;ZHANG Peng-jie;LI Rong*; HUANG Wei-rong;CHEN Li-si
    Food and Fermentation Industries. 2018, 44(4): 226-233. https://doi.org/10.13995/j.cnki.11-1802/ts.014783
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    The method for simultaneous determination of 21 sulfonamide residues in honey was developed by Ultra high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS). Deuterium substituted standards were used as internal standards and added to the sample before extraction. The sample was dissolved by buffer solution (pH=4.00); extracted with 1% formic acid in acetonitrile; purified by salting-out and cleaned up by NH2 adsorbent. The mass spectrometer was operated in the positive ion mode using multiple-reaction monitoring for qualitative and quantization. The detection limit of the method was 0.12-2.46 μg/kg. The correlation coeficient of linear calibration curve was over 0.99 within the range of sulfonamides concentration 0.05-60 ng/mL. The average recoveries for 21 sulfonamide residues were 60.44%-107.80%. The method is simple、rapid、reliable、stable and sensitive. It's suitable for high throughout determination of 21 sulfonamide residues in honey.
  • SHANG Ke; ZHANG Biao; DUAN Qing-zi; ZHANG Yu; WANG Wei; LIANG Heng-xing*
    Food and Fermentation Industries. 2018, 44(4): 234-240. https://doi.org/10.13995/j.cnki.11-1802/ts.014678
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    Food allergies are in increasing issue in food safety. Therefore; the evaluation and detection of food allergens become more and more important. To quickly and accurately detect food allergens is an urgent need. At present; the most common method used in allergen detection are immunological detection; mass spectrometry and SPR technology. However; there are some limitations in these methods. We used molecular biology techniques and established a database of allergen genes for wheat and hazelnut; and designed primers by finding the specific sequences. In order to find a rapid; convenient and efficient method for the detection of allergen;we implemented a real time fluorescence PCR method for a rapid screening of the allergen gene. It is simple; low-cost; easy for operation and time saving. The detection limit was increased; and miss-dection rate was lowed. Through the applicability test and LOD experiments; we found the method is applicable for the identification of allergens; good repeatability and accuracy with the detecting limit of 1% .
  • HUANG Sheng-jia1; YE Shuang1; XIONG Bo1; LIU Xin-ya1; XU Ying-huan1; DONG Zhi-xiang1; WANG Zhi-hui1;2*
    Food and Fermentation Industries. 2018, 44(4): 241-247. https://doi.org/10.13995/j.cnki.11-1802/ts.014629
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    In order to explore the type and content difference of phenolic acid and flavonoids in different variety of citric; high performance liquid chromatographic (HPLC) was used to determin the content differences of 10 phenols in eight citrus cultivars. The different phenolic compounds type and content were studied in pulp and peel. The results showed that 10 phenols could be separated in 55 minutes; linear range was 0.25-200 mg/L; and correlation index was 0.999 1-1. Degree of precision (RSD≤1.90%) repeatability (RSD≤3.52%); and stability (RSD≤4.22%) were all fine. Average recovery rate was 90.26%-118.85%; which indicated a high precision of this method. In orange and hybrid citrus; the quantity of erucic acid in orange peel was significantly higher than that in hybrid citrus; and rutin in hybrid citrus was higher than that in orange. The phenols content in the pulp was lower than in the peel. The main phenolic acid in orange and hybrid citrus were caffeic acid and chlorogenic acid; while the main flavonoids were rutin and naringin. In the pulp of eight citrus; the highest contents of ferulic acid; gallic acid and rutin were found in Jinnuo. In the peel of eight citrus; Kuchinotsu No. 32 had the highest content of caffeic acid; ferulic acid and p-hydroxybenzoic acid; while Wo citrus had the highest on naringin; neohesperidin; gallic acid; and chlorogenic acid.
  • XIE Guo-Fang; WANG Yan; LUO Qiao-lan; ZHOU Xiao-Li; LIU Zhi-Gang
    Food and Fermentation Industries. 2018, 44(4): 248-253. https://doi.org/10.13995/j.cnki.11-1802/ts.014861
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    In order to understand the effects of different regions on the processing characteristics of blueberry fruits; four varieties of blueberries from 6 different regions of Majiang County in Guizhou province were investigated and analyzed by using the principal component analysis and cluster analysis. The results showed that the indexes of blueberry varied at different degrees in different varieties and regions. According to the principal component analysis; the 14 indexes reduced to 6 indicators; which reflects 87.3% of the original variables. According to the comprehensive score of 6 principal components weights; the scores of gardenblue and powderblue grow in Langjiang and Dashenglin are higher than in the other regions; the scores of Baldwin and Bright well grow in Longben and Biebo are higher than other regions; the scores of Baldwin and Bright well grow in Langjiang and Dashenglin is relatively low. According to the cluster analysis; 16 blueberry samples were clustered into 4 classes; Baldwing in Longben and Bright well in different regions were clustered into one class; and the rest of blueberry samples were clustered into another one. In summary; the effects of regions on the quality of different varieties were different; the adaptability of different varieties was different. Compared with varieties; the cultivated place has less impact.
  • CHEN Ru-yi1;YANG Yue-xi1;2;GU Zhen-yu1;2*; CHEN Yue-wen1;2;CHEN Ting1
    Food and Fermentation Industries. 2018, 44(4): 254-258. https://doi.org/10.13995/j.cnki.11-1802/ts.014114
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    The aroma components of QingyuanCastanea?henryi(C.henryi) roasted at 230 ℃ were determined and analyzed by electronic nose and gas chromatography-mass spectrography (GC-MS). The results of electronic nose showed that; aroma profile changed during roasting and the significant change of aromas occurred at the first 10 min and after 20 min. While between 10-20 min; the flavor presented no apparent change (p>0.05). The results of GC-MS showed that; a toal of 30 volatile components were identified in roastedC.henryi; which were mainly ketones; acids; and esters. Volatile acids; alcohols and aldehydes decreased; while ketones and heterocyclics increased. Esters and aromatic components reached their peak point and then decreased. The characteristic aromas of roastedC.henryiwere 4-Hydroxy-2;5-dimethyl-3(2H)furanone;2;3-Dihydro-3;5-dihydroxy-6-methyl-4H-pyran-4-one and Maltol.
  • CAO Xiao-qin; ZHANG Tao; SHI Lu; FANG Hui; CHEN Zhong-qiang; FANG Zhen-feng*
    Food and Fermentation Industries. 2018, 44(4): 259-263. https://doi.org/10.13995/j.cnki.11-1802/ts.014701
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    A method was developed for the determination of gliotoxin in food and feed by HPLC-MS/MS with pressurized liquid extraction (PLE) and auto-solid phase extraction (ASPE). The extracting solution were: acetonitrile/water (50/50;v/v) in plant samples; and acetonitrile/hexane (10/90;v/v) in animal samples. The elution solution was methanol-water (15/85;v/v) (ASPE). Qualitative analysis was performed with electrospray ionization in positive mode (ESI+) under multiple reaction monitoring (MRM) modes. The matrix-matched calibrations were used to quantify the residue concentrations. The calibration curves showed good linearity in the certain concentration for gliotoxin; with correlation coefficients (R2) more than 0.995 8. The average recoveries of gliotoxin were in the range of 81.8%-95.4% at three spiked concentration levels; and relative standard deviations were less than 13.2%. The limits of quantitation (LOQ) were in the range of 0.23-0.31 μg/kg. Conclusion: A simple and automated method has been successfully developed for rapid determination of gliotoxin in food and feed.
  • ZHAN Li-juan*; MA Ya-dan; ZHANG Cui-cui
    Food and Fermentation Industries. 2018, 44(4): 264-269. https://doi.org/10.13995/j.cnki.11-1802/ts.015142
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    Lighting emitting diode (LED) irradiation; an innovative preservative method; has advantages of low cost; free of toxicity and residues; and environment-friendly. This method has been widely studied and applied in postharvest preservation of fruits and vegetables. This review briefly introduces LED property and its possible mechanism of preservation. It mainly summarizes the effect of LED irradiation on physiological characteristics (color; fresh weight loss rate; respiration rate; and enzyme activity) and quality characteristics (vitamin C; soluble sugar; polyphenols; and antioxidant capacity) of fresh fruits and vegetables after harvest. Meanwhile; the possible mechanism of LED light irradiation preserving fresh produce is discussed in detail. Finally; the current problems of this method are proposed.
  • ZHANG Rou-jia1;2; WANG Yi-fen1;3; LUAN Dong-lei1;2*
    Food and Fermentation Industries. 2018, 44(4): 270-278. https://doi.org/10.13995/j.cnki.11-1802/ts.014993
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    Microwave heating has vast applications in the field of food processing due to fast heating rate and ease of operation. Although there is an increasing focus on microwave heating; non-uniform heating is still one of the major drawbacks. Various solutions to overcome non-uniform temperature distribution during microwave heating of food materials are proposed. In this article; the development of microwave heating technology in the food industry is reviewed; the fundamentals of microwave heating are illustrated; and the dielectric properties of food and penetration depth are also presented. Then the phenomena of uneven temperature distribution during microwave heating are presented according to different food materials. The method of improving uniformity is summarized in the areas of heating device design; food properties adjustment; processing optimization and package design. In the final section; the trends on improving the uniformity during microwave heating are proposed.
  • ZHAO Jia-yue1; ZHANG Yi-min1;LUO Xin1;MAO Yan-wei1; LIANG Rong-rong1;HAN Ming-shan2; ZHU Li-xian1*
    Food and Fermentation Industries. 2018, 44(4): 279-286. https://doi.org/10.13995/j.cnki.11-1802/ts.014868
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    The function of packaging is to improve food quality and extend the shelf life of food. Smoked and roasted meat products are Chinese traditional meat products; preferred by a lot of consumers; which play a very important role in the meat production market. But this type of meat product is very easy to spoilage during meat storage and distribution; which will reduce the nutritional value; change its palatability and appearance. It can also lead to the generation of toxic and harmful substances. Based on the characteristics of smoked and roasted meat products; this paper summarized the influence of different packaging methods on the quality of smoked and roasted meat products; and mainly introduced the advantages and disadvantages of different packaging methods in the application of smoked and roasted meat products. The paper reviewed the comparison of different packaging methods of fresh meat. Prolonging the shelf life and improving the quality of meat products has always been the focus of meat industry.
  • XIE Man-li1; YE Fa-yin1; LEI Lin1; ZHAO Guo-hua1;2*
    Food and Fermentation Industries. 2018, 44(4): 287-292. https://doi.org/10.13995/j.cnki.11-1802/ts.014853
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    In recent years; apple pectin has received much attentions due to its diverse bioactivities and excellent technical properties as gelling and thickening agents. According to the general principle that the functionality is decided by the structure; the functional and technical properties of apple pectin were highly depended on the physicochemical characters; such as molecular weight and degree of esterification. Further; the physicochemical characters of an apple pectin product are heavily relied on the properties of raw materials (variety and maturity) and extraction method. At present; the acid method is the dominated industrial method to produce apple pectin with apple pomace. In performing this method; the pectin was first extracted with an acid solution and then precipitated by adding enough ethanol. In this context; by extensive reviewing relevant literatures; the effects of the acid extraction conditions (the type and dosage of extraction agent; liquid-solid ratio; extraction temperature; the type and the strength of physical field; etc.) on the extraction rate and physicochemical properties of apple pectin (the degree of esterification; neutral sugar content; galacturonic acid content; molecular weight; etc.) and their mechanisms were investigated. Meanwhile; the current problems and perspectives in the field are analyzed.
  • ZHOU Yu; YAN Min; MEI Ming-xin; HE Xiao-han; DONG Quan*
    Food and Fermentation Industries. 2018, 44(4): 293. https://doi.org/10.13995/j.cnki.11-1802/ts.015063
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    Microcapsule technology is a common technique in the food industry for preservation and transmission of sensitive substances; such as oils and fats. It overcomes the shortcomings of traditional processes and produces products with good functionality and storage stability. Appropriate microcapsule technology and wall materials were used to encapsulate the target grease and can obtain microencapsulated grease. Compared with the traditional liquid grease; its stability; mobility and biological digestibility increased significantly. It creates some new features of food and has a broad application prospect in food industry. This paper briefly introduces the characteristics of grease; the basic principle of microcapsule technology and its role in the production of oil; and focused on introducing several kinds of wall and core materials which commonly used in microencapsulated grease. The paper summarizes the advantages and disadvantages and the scope of application of commonly methods of oil microencapsulation and its application in food industry.