25 May 2016, Volume 42 Issue 5

    

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  The antioxidant activities and Hg-binding properties of soy glycinin hydrolysates

  DING Xiu-zhen,KONG Xiang-zhen,CHEN Ye-ming,ZHANG Cai-meng,HUA Yu-fei

  Food and Fermentation Industries. 2016, 42(5): 1.

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  The antioxidant activities and Hg-binding properties of reduced soy glycinin hydrolysates were studies comparing with that of non-reduced soy glycinin hydrolysates.Results indicated that the content of sulfhydryl group was 120 μmol/g,which was 100-fold of that of non-reduced soy glycinin hydrolysates.The molecular weight of reduced hydrolysates was smaller than non-reduced hydrolysates and their hydrophobic distributions were similar.The IC50 of Super oxygen anion free radical,hydroxyl free radicals and DPPH radical of reduced hydrolysates were 18 mg/mL,20 mg/mL and 0.7 mg/mL,respectively.The Fe3+ reducing power was 0.557 when the concentration of peptide was 2 mg/mL.The Hg-bingding mass was 8 mg/g.The antioxidant activities and Hg-binding capacities of reduced soy glycinin hydrolysates were higher than those of non-reduced hydrolysates.It was indicated that reduced soy glycinin hydrolysates possessed potent potential in mercury detoxification.
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  Site-directed mutation of H125L and E145A improves the thermostability and specific activity of L-asparaginase

  LONG Shui-qing,ZHANG Xian,ZHANG Rong-zhen,XU Mei-juan,YANG Tao-wei,RAO Zhi-ming

  Food and Fermentation Industries. 2016, 42(5): 6.

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  L-Asparaginase catalyzes the hydrolysis of L-asparagine to L-aspartic acid and ammonia.At present,it has been widely used in food and pharmaceutical industry.However,the application of this enzyme is limited by low enzyme activity and poor stability.In this study,in order to improve enzyme activity and thermal stability of L-asparaginase from Bacillus subtilis B11-06 (BSAII),seven amino acid sites were selected and subjected to mutagenesis according to rational design strategy.The results from enzyme activity assay showed that the specific activity of enzyme H125Lansz E145A and H125L-E145Aansz were increased by 36％,48％ and 64％,respectively,compared with BsAII.The specific activity of E74G was 35.73％ of BSAII and that of H139 was almost 0,and the specific activity of other mutant enzymes were lower than BSAII.The half-inactivation time of H125L at 40 ℃ was 3.9 h longer than that of BSAII.This study showed that residues at position 125 and 145 in amino acid sequence of BsAII had a great influence on its catalytic action and thermal stability,which provided a basis for the directed mutagenesis of L-asparaginase from other bacteria and extended its potential application in food and pharmaceutical industry.
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  Preliminary study on organic acid and acid-producing bacterial during Chinese rice wine fermentation

  Food and Fermentation Industries. 2016, 42(5): 12.

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  High performance liquid chromatography (HPLC) was used to analyze the contents of organic acids and its changing trend during Chinese rice wine fermentation.To identify acid-producing bacteria in Chinese rice wine fermentation broth,a method unified the modern molecular biology and the traditional microbiology was used.The analysis on fermentation characteristics was also carried out.The results indicated that lactic acid,acetic acid and citric acid were the major organic acids accounting for more than 55％ of the content of total organic acids.The content of organic acids showed a upward trend along with fermentation process,wherein citric acid,oxalic acid,tartaric acid,lactic acid,malic acid,pyruvic acid and acetic acid increased largely,while succinic acid,fumaric acid,α-ketoglutaric acid did not increased significantly.The results from denatured gradient gel electrophoresis (DGGE) showed that it contained Lactobacillus,Saccharopolyspora,Staphylococcus,Bacillus licheniformis,Streptomyces sp.and Uncultured bacterium during fermentation.The acid-producing bacteria identified by comparison on 16S rDNA sequence and fermentation characteristics were Lactobacillus,especially Lactobacillus plantarum,which belonged to heterofermentation lactic acid bacteria.
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  Prokaryotic expression, purification and bioactivity analysis of nanobody against AFB1

  CAO Dong-mei,XU Yang,TU Zhui,FU Jin-heng,LI Yan-ping,WANG Xian-xian

  Food and Fermentation Industries. 2016, 42(5): 19.

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  To develop a nanobody-based ELISA for detection of AFB1,the anti-AFB1 nanobody G8 was expressed in Escherichia coli and bioactivity of purified recombinant protein was evaluated using indirect enzyme linked immunosorbent assay (ELISA).The DNA fragment encoding G8 was subcloned into the vector pET25b(+) to generate the recombinant expression vector pET25b(+)-G8,which was transformed into E.coli BL21 (Rosetta,DE3) for expression.The effects of temperature,methanol concentration,ionic strength and pH on the bioactivity of G8 were analyzed by ELISA.The results showed that nanobody against AFB1 was expressed in E.coli in soluble fraction with the production yield of 80 mg/L,and G8 was stable at temperature below 65 ℃.A nanobody based ELISA was devel oped using the purified recombinant G8 for detecting of AFB1.Under optimized conditions,the half inhibitory concentration (IC50) of the ELISA was 4.61ng/mL,and the liner range was 0.95 ～ 42.45 ng/mL.
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  Catalytic preparation of 1,3-dioleoyl-2-paimitoylglycerol by a novel immobilized Aspergillus oryzae lipase

  GU Si-yun,LI Yang,LU Rong-rong,FENG Feng-qin

  Food and Fermentation Industries. 2016, 42(5): 25.

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  This study aimed to evaluate the potential value of a novel immobilized sn-1,3 selective lipase Aspergillus oryzae L03 (AOL) as a feasible alternative to the commercial lipases for synthesis of 1,3-dioleoyl-2-palmitoylglycerol (OPO).The optimal conditions of AOL-catalyzed acidolysis of palm stearin with oleic acid in n-hexane system were obtained as follows:temperature was 55 ℃,reaction time was 1 h,substrate molar ratio was 8 (mol/mol),hexane and substrates mate ratio was 1:6,and AOL water content was 3.5％ (w/w).Under these conditions,the contents of OPO and PPP were 44.9％ and 3.23％,respectively.And the proportion of palmitic acid (PA) at sn-2 position to total PA was 68.86％.All data conformed to the national standard.At the same time,the catalytic rate of AOL was the fastest and it reached the largest OPO yield in 1 h compared with commercial lipases Lipozyme(R) RM IM and Lipozyme(R) TL IM.AOL was stable after consecutively operation for eight times.The results showed that the newly cheaper immobilized lipase AOL had a good application prospect.
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  Functional characterization of a lipase from Streptomyces sp.SCSIO 13580 in deep sea of the South China Sea

  Food and Fermentation Industries. 2016, 42(5): 31.

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  One lipase L-1 from Streptomyces sp.SCSIO 13580 isolated from the sediment of the South China Sea was functionally characterized.The optimal substrate for L-1 was p-NPC,the optimal working temperature was 40 ℃,and the optimal working pH was 8.0.The hydrolysis activity of L-1 was 51.5U/mg under optimal working conditions.Lipase L-1 exhibited high activities in the presence of many organic solvents and detergents.Meanwhile,lipase L-1 could catalyze the formation of many short-chain flavor esters and possesses great potential for the utilization in indus.
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  Effect of ripening temperature on the autolysis and aminopeptidase activity of Lactococcus lactis in hard cheese from Yak milk

  SONG Xue-mei,ZHANG Yan,ZHANG Wei-bing,LIANG Qi

  Food and Fermentation Industries. 2016, 42(5): 38.

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  Contains A large array of enzymes which involved in the production of flavor compounds and texture during cheese ripening are released from Lactococcus lactis intracellular milieu after bacterial lysis.Therefore,autolysis is considered to be highly important during cheese ripening.The aim of this work was to assess the effect of ripening temperature on the autolysis and aminopeptidase activity of Lactococcus lactis in hard cheese from Yak milk by determining starter counts and the activities of lactate dehydrogenase,general aminopeptidase,and X-prolyl-dipeptidlyl aminopeptidase in the hard cheese ripened at 5,10 and 15 ℃ for 1,2,3,4,5 and 6 months.pH value was significantly affected by the ripening temperature (P ＜ 0.05).Lactic acid bacteria counts showed decreasing trend during the ripening of 6 months.Significant negative correlation was found between pH value and lactic acid bacteria counts.The activities of lactate dehydrogenase,general aminopeptidase,and X-prolyl-dipeptidlyl aminopeptidase in the hard cheese from Yak milk ripened at 10 and 15 ℃ were higher than those in the hard cheese ripened at 5 ℃.Lactic acid bacteria in the cheese ripened at 15 ℃ showed high autolytic activity,whereas those in the cheese ripened at 10 ℃ and 5 ℃ showed medium and low autolytic activity.The Pep N activity and Pep X activity in the cheese ripened at 15 ℃ were respectively 2.19 and 2.64 times of those in the cheese ripened at 10 ℃,respectively.Pep N and Pep X were low in the cheese ripened at 5 ℃ and their activity was never higher than 0.29 U/g and 0.4 U/g.
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  Study on pilot-scale fermentation of Ganoderma weberianum for laccase production

  CHEN Qiong-hua,ZHOU Yu-ping,GUI Lin,SUN Li-li,TIAN Chang-en

  Food and Fermentation Industries. 2016, 42(5): 44.

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  Based on our previous shaking-flask and 5-L fermentor experiments,pilot-scale fermentation for laccase production was investigated in a 50-L fermentor with G.weberianum TZC-1 as producing strain.The optimal pilotscale fermentation conditions and parameters were determined.The results showed that the optimal conditions were as follows:seeds age was 3 d,inoculum size was 8％,fermentation temperature was 28 ℃,and the volume of liquid medium was 30 L.pH and dissolved oxygen (DO) were periodically controlled in the process of fermentation.pH value was 6.0 within the first 48 h and 4.5 ～ 5.0 after 48 h.The agitation speed and aeration rate are 100 r/min and 10 L/min within the first 36 h,150 r/min and 15 L/min during 36 ～ 72 h,200 r/min and 20 L/min during 72 ～ 96 h,and 250 r/min and 15 L/min after 96 h,respectively.15 ～30％ DO was favorable for mycelia growth within the first 72 h,and 10 ～ 15％ DO was favorable for accumulation of laccase after 72 h.Fermentation was finished after 144 hours and 18.8 L of enzyme liquid was obtained.The total enzyme activity was 27 667.7 U/L.This activity was 2.5 times of that from our previous shaking-flask fermentation.The results of this study would be very useful for the laccase production by large tank fermentation.
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  Screening of high efficient fermentation beer yeast strain using high efficient composite medium M3D combined with ultraviolet mutagenesis towards

  JIN Wei-yun,LI Hong

  Food and Fermentation Industries. 2016, 42(5): 50.

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  The high efficient composite medium M3D combined with ultraviolet mutagenesis was used to select beer yeast with improving multiple brewing properties such as fast sugar descending speed,low diacetyl,and low ethanal.6 yeast strains(M3D03,M3D05M3D08,M3D19,and M3D22) showed significantly improved brewing properties compared with control.The multiple positive mutation rate reached 24.00％.The practice application effect of this method was verified by the qualified sensory evaluation and 100 L pilot scale test of M3D03 strain showing similar result as experimental brewing test.
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  Effect of nicotine on ethanol fermentation of Issatchenkia orientalis HN-1

  WANG Feng-qin,FU Chen-qing,XIE Yao-huan,XIE Hui,REN Tian-bao,SONG An-dong

  Food and Fermentation Industries. 2016, 42(5): 56.

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  The effects of nicotine on the ethanol fermentation by Issatchenkia orientalis HN-1 were studied using industrial strain Saccharomyces cerevisiae 1308 as control to provide valuable strain resources for the comprehensive utilization of tobacco stalk and other tobacco waste.The results indicated that nicotine could inhibit cell growth of these two strains significantly.After addition of nicotine from 0.1％ to 0.5％,ethanol production of Issatchenkia orientalis HN-1 and Saccharomyces cerevisiae 1308 was 18.17 ～9.51 g/L and 11.95 ～5.42 g/L,respectively,which was decreased by 20.81％ ～58.55％ and 40.42％ ～ 72.94％ compared with the blank without addition of nicotine.Meanwhile,the fermentation period of strain 1308 postponed 12 h compared with the blank control,and the inhibition of nicotine on glucose consumption in this group was also stronger than that treated with strain HN-1.Analysis of byproducts showed that the yield of acetic acid of strain HN-1 was 0.11 ～ 0.43 g/L,which was lower than that of strain 1308 with the yield of 0.20 ～0.59 g/L.However,glycerol production of strain HN-1 was 2.20 ～ 2.71 g/L,with was significantly higher than that of strain 1308 with the production of 1.48 ～2.33 g/L.Issatchenkia orientalis HN-1 was more suitable for bioconversion of tobacco stalk and other tobacco waste into ethanol compared with Saccharomyces cerevisiae 1308.
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  Effect of pulsed electric fields on structure and antigenicity of β-lactoglobulin

  TU Zong-cai,LI Xue,WANG Hui,YANG Wen-hua,TIAN Ming,MA Da

  Food and Fermentation Industries. 2016, 42(5): 62.

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  The aim of this study was to research the effect of pulsed electric fields (PEF) on structure and allergenicity of ββ-lactoglobulin(β-Lg).SDS-PAGE,circular dichroism spectra,fluorescence spectra.and indirect competitive enzyme-linked immunosorbent assay were used to measure the structure and antigenicity,respectively.The results showed that PEF had no significant influence on the molecular weight of β-Lg.However,it had an significant effect on secondary structure,tertiary structure and antigenicity.Moreover,the change of antigenicity was closely related to that of the structure induced by PEF.The content of S-sheet,intrinsic fluorescence intensity,surface hydrophobicity and antigenicity were first increased and then decreased with the increasing of PEF treating time.The allergenicity of β-Lg reached up to 1344μg/mL when treated at 25 kV/cm for 30 μs.And it was decreased about 58％ at 210 μs.This indicated that the PEF could be used in producing low allergic milk.
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  Effect of poly (γ-glutamic acid) on the gelatinization properties of corn starch

  XU Shu-xia,WANG Jie,JI Xiao-yue,ZHAO Kai-ya,ZHANG Shi-min,WU Kun

  Food and Fermentation Industries. 2016, 42(5): 68.

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  Gelatinized starch is one of the basic raw materials for food industry.The properties of the gelatinized starch directly affect the quality and processing characteristics of the starch.Appropriate additives can affect the properties of the gelatinized starch.By analyzing the effects of poly (γ-glutamic acid) on the retrogradation of corn starch,the optimal concentration of poly (γ-glutamic acid) was 0.08％.The effects of poly γ-glutamic acid on the particle shape,swelling power,solubility,freeze-thaw stability,viscosity of corn starch were also studied.Results showed that the volume of the supernatant of the gelatinized starch was reduced,aging of the starch delayed.After 0.08％ of poly γ-glutamic acid added to the starch,it not only changed the morphology of starch granules but also changed the size and shape.Swelling power and solubility of corn starch increased,which enhanced the water absorption capacity and the solubility of corn starch.The structure stability was enhanced by reducing the leaching water rate of the starch paste.The stability of the gelatinized starch was also enhanced.In addition,poly γ-glutamic acid significantly increased the valley viscosity and final viscosity of the corn starch.In summary,poly γ-glutamic acid had a great impact on the pasting properties of starch.Poly γ-glutamic acid can be used as a food modifier,which will have good prospects in starch products and starch-containing foods.
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  The effect of coplasticizer on the properties of starch-polyhydroxyalkanoate films

  SUN Sheng-lin,LIU Peng-fei,WANG Wen-tao,HOU Han-xue,DONG Hai-zhou

  Food and Fermentation Industries. 2016, 42(5): 73.

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  The properties of starch-polyhydroxyalkanoate (PHA) films were studied.The main plasticizer was glycerol (GLY) and auxiliary plasticizer were ethylene glycol (EG),polyethylene glycol 200 (PEG200),polyethylene glycol 400 (PEG400),acetyl tributyl citrate (ATBC),respectively.The results showed that the composite films with EG/GLY had a higher tensile strength and the composite films with PEG200/GLY had a higher elongation at break.The composite films with ATBC/GLY had a better moisture barrier property.The composite films with PEG200/GLY and PEG400/GLY had better oxygen and carbon dioxide barrier property and a lighter surface,and PEG200/GLY also had better light transmittance.The addition of PEG200 and PEG400 increased the crystallinity of the films detected by X-ray diffraction (XRD) analysis.Scanning electron microscope (SEM) showed PEG200/GLY had the most uniform and smooth microstructure.Composite plasticizing systems had better plasticizing effects than that of GLY based on Fourier Transform Infrared Spectroscopy (FTIR).These results suggested that PEG200 and PEG400 had better plasticizing effects on starch and PHA.PEG200 was better than PEG400.
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  The relationship between chemical bonds and dynamical rheological behavior during myosin gel forming from silver carp

  LIU Hai-mei,XIA Wen-juan,WANG Jing

  Food and Fermentation Industries. 2016, 42(5): 80.

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  Myosin was the main protein in carp gel.The dynamical rheological behavior of myosin from silver carp was investigated by measuring the changes of secondary structure,three main chemical interactions including disulfide bond,non-disulfide covalent bond and hydrophobic interaction,and aggregation behavior.Myosin tail denatured and α-helix unfolded drastically in the range of 35 ～ 55℃.Its surface hydrophobicity increased dramatically after hydrophobic side chains of denatured myosin were exposed and myosin molecules aggregated.At this temperature,the sulfhydryls in myosin head were oxidized and converted to disulfide bond.In the range of 55 ～ 80 ℃,disulfide bond and surface hydrophobicity also increased slowly.Nevertheless,non-disulfide covalent bond decreased.During the formation of myosin gel,storage modulus increased at the following two temperature range,28.4 ～ 37 ℃ and 40.3 ～ 69 ℃,from 1.08 Pa to 246.90 Pa.The contributions of these chemical interactions on storage modulus were different at different temperature ranges.In 28.4 ～ 37 ℃ and 40.3 ～ 50 ℃ ranges,all these chemical interactions increased dramatically with temperature increasing.In the 50 ～ 69.5 2 range,with increased temperature,disulfide bond and hydrophobic interaction increased,but non-disulfide covalent bond decreased.
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  The effect on secondary structure and emulsibility of peanut protein under different dry heat treatment

  Food and Fermentation Industries. 2016, 42(5): 86.

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  Based on the different dry heat treatment,there was a changing rule of the secondary structure and emulsibility on peanut protein,this study was made to provide the foundation for the application of peanut protein.Secondary structure was detected by FT-IR spectrometer in different temperature and different time,the emulsibility of peanut protein was detected under the same condition.The results showed that,random coil structure proportion was the largest less than 100 ℃ for 5 min,which suggests that the most obvious denaturation occurred under this condition.Meanwhile,the emulsifying activity and emulsifying stability of peanut protein was preferably.Beta-fold structure firstly increased and then decreased with different time of the heat treatment process,under the thermal denaturation of protein,aggregation phenomenon was one of the possible reasons.Peanut protein emulsifying activity index reach the maximum value of 34.43 m2/g after 5 min.
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  Principal component analysis on the LF-NMR relaxation properties of three kinds of oil antioxidants

  CHEN Li-hua,WANG Xin,ZHU Wen-ran,MAO Rui

  Food and Fermentation Industries. 2016, 42(5): 91.

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  The LF-NMR relaxation properties of three kinds of oil antioxidant PSE,VE,TBHQ-ethanol or triolein systems) were studied and analyzed by Principal Component Analysis(PCA).The results indicated that,in the ethanol system,a new peak(T21) would appeared on the multi-component relaxation map when the volume concentration of PSE,VE,TBHQ reached 2％,2％ and 4％ respectively.And as the concentration of VE and TBHQ increased,T21 increased while T22 decreased.But T21 and T22 of PSE-ethanol system changed indistinctively.In the triolein system,the new relaxation peak didn't appear until the volume concentration of PSE,VE,TBHQ reached 3％,3％ and 7％ individually.And as the concentration increased,T22 and T23 values decreased while S21 increased.There were no obvious changes in T21,S22 and S23.Different antioxidant systems could be classified clearly based on their principal component scores,and within each system,sample distributed regularly according to its concentration.The results demonstrated that LF-NMR relaxation properties of different oil antioxidants could be exhibited,and the overall difference between each system could be reflected clearly with the help of PCA analysis.
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  Heterologous expression, purification and enzymatic characterization of succinate-semialdehyde dehydrogenase GabD4

  Food and Fermentation Industries. 2016, 42(5): 97.

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  The synthesis of succinate-semialdehyde dehydrogenase GabD4 gene,its expression in Escherichia coli and purification were described herein.The enzymatic characterization was analyzed.The study showed that the optimal reaction temperature of GabD4 was 37 ℃.The optimal reaction pH was pH 7.5 in phosphate buffer or pH 9.0 in glycine-NaOH buffer.Among several divalent metal ions,Cu2+ had stimulative effect on enzyme activity.Furthermore,GabD4 preferred to catalyze aldehyde substrates containing 3 ～5 carbon,and it had a Michaelis constant (Km) of 6.86 mmol/L and Vmax of 20.6 μmol/(min · mg protein) with acetaldehyde as substrate.These results could provide more information for research on enzymatic properties of GabD4.
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  Optimization of fermentation conditions for the production of neutral protease by Bacillus subtilis

  LI Hong-kang,LI You-ran,LI Ying,GU Zheng-hua,DING Chong-yang,SHI Gui-yang,ZHANG Liang

  Food and Fermentation Industries. 2016, 42(5): 102.

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  The fermentation conditions for the production of neutral protease by Bacillus subtilis were investigated using single factor and orthogonal design experiments.The results showed that the optimal fermentation medium in the flasks contained 40 g/L glycerin,30 g/L soymeal,10 g/L bran,4 g/L Na2HPO4,and 0.3 g/L K2HPO4.The optimal fermentation conditions in the shaker were culturing with 6％ inoculum amount at 30 ℃ and 250 r/min.Under this condition,the enzyme activity reached 6 082.7U/mL.To further verify the optimized fermentation condition,the glycerol was fed and batch fermentation was carried out in 15 L fermenter.The enzyme activity reached 11 871 U/mL.
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  Optimization of the cultivation conditions for Paenibacillus bovis BD3526 to synthesize exopolysaccharides

  CUI Yan-li,HAN Jin,WU Zheng-jun

  Food and Fermentation Industries. 2016, 42(5): 108.

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  The optimal cultivation conditions for Paenibacillus bovis BD3526 to synthesize exopolysaccharides (EPS) in 30 g/L bran broth were investigated by one-factor-at-a-time experiments and response surface methodology.A mathematical model was developed to reveal the significant effects of individual factors and their interactions on the yield of EPS by Paenibacillus bovis BD3526.The optimal cultivation conditions for Paenibacillus bovis BD3526 to synthesize EPS were cultivation at 29.91 ℃ in 59.58 mL 30 g/L bran with an initial pH value of 6.0 in a conical flask of 250 mL at 180 r/min for 23.96 h.Under the optimized conditions,the EPS yields predicted by the model and experimental values were 11.11 g/L and 10.92 g/L,respectively,with a relative error of 1.71％.
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  Screening and identification of a xylitol-producing strain

  ZHANG Chao,ZHANG Tao,JIANG Bo,MU Wan-meng,MIAO Ming

  Food and Fermentation Industries. 2016, 42(5): 114.

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  110 strains were isolated from soil through the solid screening medium with xylose as the only carbon source.Six strains with higher xylitol yield were then screened by HPLC analysis approach,wherein the strain SK36.001 was the best producer for xylitol.The fermentation product structure was analyzed by LC-MS and 1H-NMR,and the product was proved to be xylitol.Meanwhile,molecular identification of SK36.001 was carried out through 26S rDNA D1/D2 area sequence analysis.The results suggested that the strain was Candida tropicalis.After research on the fermentation time course of C.tropicalis SK36.001 at flask scale,we found that the maxium xylitol yield could reached 58.2％ at 30 h and the productivity was 0.986 g/(L · h) after fermentation at 30 ℃,200 r/min with initial xylose concentration of 50 g/L.
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  Effects of drying methods on antioxidant capacities of okra fruit

  XU Kang,DU Jin-hua

  Food and Fermentation Industries. 2016, 42(5): 120.

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  In order to research the effects of drying methods on the quality of fresh okra,the drying process was optimized.The dietary fiber,pectin and flavonoid were determined in different drying methods,including hot-air drying (HD),freeze drying (FD),microwave drying (MD) and natural drying (ND).The nutrition and antioxidant capacity of okra fruits were then evaluated.The results showed that total dietary fiber,sugar,protein and ash contents were not affected by the drying methods.Among four drying methods,the FD has the highest soluble dietary fiber (14.21％),pectin (7.38％),flavonoid (1.72％) and Vc (322.7 mg/kg) content,it had no significant difference with fresh okra fruits (P ＞ 0.05).The total phenol content of okra fruits were decreased after drying in all four meth-ods.The total reducing capacity of okra fruits dehydrated by ND was the lowest (0.767 mmol/L),but other drying methods were almost the same as fresh okra (0.856 mmol/L).For the scavenging capacities against DPPH and · OH,FD sample and fresh fruits were better than other frying methods.However,the scavenging capacity against O2-· of fresh okra was significantly higher than any other drying method.Therefore,freeze drying method,which could retain the nutrition and antioxidant capacity of fresh okra,should be the primary processing method in ready-toeat okra food processing.Air drying method has the advantages on low cost,large processing load,and higher pectin content,and can be used in drying of further processing of dehydrated okra products.
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  Effect of mixed fermentation of lactic acid bacteria on the quality of pickled cabbage

  Food and Fermentation Industries. 2016, 42(5): 126.

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  The aim of this study was to investigate the effect of inoculated fermentation on the quality of Chinese sauerkraut.To this end we studied a co-culture system consisting of Lactobacillus paracasei (L1),Lactobacillus buchneri (L5) and Bacillus coagulans (B.c) during inoculated sauerkraut fermentation.The nitrite concentrations in pickled cabbage inoculated with starter cultures of Lactobacillus paracasei (L1),Lactobacillus buchneri (L5) and Bacillus coagulans (B.c) were significantly lower than those in the spontaneous fermentation system during the whole fermentation process.In addition,coculture of Lactobacillus paracasei (L1),Lactobacillus buchneri (L5) and Bacillus coagulans (B.c) during the production of sauerkraut increased the formation of amino acid,Vc and L-lactic acid in the pickled vegetables.Using food professionals according to sensory quality evaluation index system of pickled cabbage scoring,the sensory of inoculated and naturally fermented Chinese sauerkraut was compared with that of the sauerkraut inoculated with starter cultures,including color,aroma,taste,and brittleness.The structure of the microbial community during the production of sauerkraut suggested the improved quality of inoculated Chinese sauerkraut.These results may indicate a new strategy to enhance the quality of Chinese sauerkraut.
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  Effect of meat or fish content on volatile flavor components in Antarctic krill gel products

  XU Gang,DING Hao-chen,ZHANG Yan-ping,DAI Zhi-yuan

  Food and Fermentation Industries. 2016, 42(5): 132.

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  The volatile flavor compounds in Antarctic krill gel product and Antarctic krill gels contain meat (chicken,pig,beef) or fish (white croaker,bighead fish)were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry.The key odor compounds were identified by the odor activity value (OAV) combined with odor threshold.The results indicated the concentration of volatile flavor substances in Antarctic krill gel product was only 421.32 μg/100g.According to the OAV,eleven key odor compounds were identified.When chicken,pork,beef,white croaker or bighead fish was added in the gel products,the concentration of volatile flavor compounds were significantly increase to 1 378.51,1 026.73,2 291.20,1 192.37,1 199.93 μg/100 g,and 20,18,23,15,16 kinds of key odor compounds were identified from these products,respectively.Therefore,to a certain extent,addition meat and fish can improve the volatile flavor quality of the gel products.Besides these,the addition of chicken and beef to gel products was superior than pork on the volatile flavor quality,and white croaker was better than bighead fish.
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  Effect of complex preservatives on the quality of repeated freeze-thaw squid

  LIU Miao,YANG Xian-shi,ZHANG Xiao-wei,LI Xue-ying,CHI Hai

  Food and Fermentation Industries. 2016, 42(5): 140.

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  The effect of the complex preservatives on the quality of repeated freeze-thaw (0,1,3,5 and 7 times) squid was studied.The changes in thawing loss (％ TL),cooking loss(％ CL),pressurized water loss(WL),tenderness,texture properties,color,salt-soluble protein (SSP) and active sulphur content in the squid were analyzed and compared with the control group.The results showed that TL,CL and WL increased with freeze-thaw times and were significantly different from the control group (P ＜ 0.05).Shear force increased at first and then decreased,texture properties (hardness,cohesiveness,springiness,gumminess,chewiness) gradually decreased,L*,a* decreased,b* increased.Tenderness,TPA index and color of the mixed group were better than that of the control group,but there was no significant difference (P ＜ 0.05).Salt-soluble protein and active sulphur content decreased and were significantly different from the control group (P ＞ 0.05).All these results demonstrated that the complex preservatives can improve its water retention,tenderness,texture properties and color,raise the SSP content and active sulphur content and keep the quality of frozen squid.
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  Effect of garcinia mangostana polyphenols on protein degeneration induced by chicken oxidation fat

  LIANG Hui,YU Li-mei,CHEN Xiu-lan,ZHAO Yu-peng,ZENG Xiao-fang,WU Jie

  Food and Fermentation Industries. 2016, 42(5): 146.

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  To explore the inhibition effect of mangostana polyphenols on protein degradation induced by fat oxidation in fresh chicken,three yellow beard chickens were used.Simulation reaction system was prepared by oxidation fat made at different length of oxidation time and original muscle fiber protein extracted from cold fresh chicken.Mangostana polyphenols of 0.1％ was added into the system,and the indicators of muscle original fiber protein was determined during the storage condition (4 ℃),and inhibition effect of mangostana polyphenols on protein degeneration induced by fat oxidation was analyzed.The results showed that myofibrillar protein showed significant change in the simulation system of mangostana polyphenols.Surface hydrophobicity and carbonyl group content of myofibrillar protein oxidation between 0.1％ tea polyphenol and control system had big difference,and mercapto content was significantly reduced.These results showed that mangostana polyphenols had inhibition on protein oxidation degeneration induced by oxidized fat.
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  The impact of different processing methods on the nutritional quality of apple products

  HU Qin-jiabao,LIU Xuan,BI Jin-feng,ZHOU Lin-yan,WU Xin-ye,GAO Kun,WEI Bao-dong

  Food and Fermentation Industries. 2016, 42(5): 152.

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  The effect of different processing methods on the nutrients retention of apple products was investigated.Compared to apple chips (dried by hot air drying,vacuum freeze drying,difference temperature and pressure puffing drying,respectively),apple juices (clear and cloudy) kept high retention ratio of sugar contents and had less juice loss during processing.Clear apple juice achieved 6.76％ higher reducing sugar retention than that of cloudy apple juice.The retention of total sugars and reducing sugars of vacuum freeze dried apple chips were 86.29％ and 85.43％,respectively,which were the highest among all the dried products.Dried apple products showed significantly higher retention in total phenolic content,antioxidant capacity and crude fiber content than that of juices and Chinese traditional apple products (candied,pureed and canned apple) (P ＜ 0.05).Potassium and sodium were the main mineral elements in apple products,and the contents of mineral elements of Chinese traditional apple products were significantly higher than those of other apple products.
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  Optimization of composite enzyme clarification and beverage processing of Nanguo pear juice with response surface methodology

  Food and Fermentation Industries. 2016, 42(5): 159.

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  In this experiment,the enzymatic clarification technology and beverage fomular of Nanguo pear juice were studied.Pectinase and cellulase were used to clarify Nanguo pear juice and the technical parameters were optimized by single factor experiment and Box-Behnken design,the browning degree and light transmittance were chosen as indexes.Furthermore,the best formula of beverage was optimized by using response surface method on sensory evaluation.The results showed that the best light transmittance was 93.4％ when composite enzyme dosage,enzymolysis time,enzyme proportion and enzymolysis temperature were 0.25％,105min,4∶1 and 45℃,respectively.In addition,the beverage had the optimal flavor with 17.47％ Nanguo pear juice,8.15％ sucrose,0.02％ citric acid and 0.08％ malic acid.
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  Effect of pretreatment on the quality of barley beverage

  FAN Xiao-bo,LIU Tong-tong,ZHANG Hui,XIA Xiao-xiao,WANG Li,QIAN Hai-feng,QI Xi-guang,CHEN Yi-ping

  Food and Fermentation Industries. 2016, 42(5): 167.

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  Barley is rich in nutrition,however its deep processed product is few.Cereal beverage has become popular since it's good for health,but good stability and sensory is hard to obtain by traditional pretreatment methods.Using high temperature and hydrothermal extrusion treatment could be an alternative for traditional pretreatment.The effect of this pretreatment on the quality of barley beverage was investigated.Untreated,baked or extruded Barley flours were used for beverage and their effect o on the soluble dietary fiber (SDF) content,soluble solids content,centrifugal sedimentation rate,protein content,color and sensory score of barley beverage were investigated.By comparison the results,we concluded that extruding is the most suitable pretreatment method since the beverage is the best in all aspects.Compared to traditional pretreatment like simply milling and baking,extruding can give barley beverage better quality.Therefore,this technology could be used in the production of cereal beverage.
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  Development and evaluation of garlic, prunus mume compound health beverage

  CHEN Ming-zhong,WU Hui,ZHONG Xu-mei

  Food and Fermentation Industries. 2016, 42(5): 172.

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  A compound beverage of garlic and prunus mume was developed through garlic deodorizing method research and formulation optimization,using garlic,prunus mume,ginger,carrots,tomatoes as the main raw material,and adding proper amount of supplementary material.Its nutritional value was evaluated according to the content of anthocyanin.The results showed that the deodorization effect is the best with 1.5％ to 2％ of the acetic acid solution boiled for 15-20 min,and garlic-water ratio of 1 ∶ 2.This health beverage not only has the advantages of simple operation,good taste and cheap cost,but also contents high anthocyanin and has good health effect.
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  Analysis for lipid antioxidant activity of polysaccharides from Pyracantha fortuneana

  WANG Xiao-jing,CHEN Li-hua,XIANG Ming-fang

  Food and Fermentation Industries. 2016, 42(5): 175.

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  The polysaccharides were extracted from Pyracantha fortuneana with ultrasonic-assisted.The product were precipitated with ethanol,then PS1 、PS2、PS3 were obtained,respectively.The content of extracts were determined using glucose as index.The polysaccharides were analyzed with spectrum.The inhibitory effect to oxidation rancidity of oils and fats were investigated,and compared with VE.The results showed that the yield rate of PS1,PS2,PS3 were 0.68％,0.82％,1.25％,respectively.Spectrum analysis showed that these polysaccharides were pyranose chain configuration.When the polysaccharides concentration was 0.3g/L,the antioxidant activity of PS3 was prominent than others.The protection rates of PS3 for rapeseed oil,olive oil,goose grease,chicken grease,beef tallow,lard fat were 69.38％,59.19％,56.55％,66.52％,53.72％ and 66.42％,respectively.The acid value reduction for rapeseed oil,olive oil,goose grease,chicken grease,beef tallow,lard fat were 0.96,0.89,0.84,0.95,0.81 and 0.91,respectively.The results showed that these polysaccharides exhibited excellent ability to protect oils and fats.Furthermore,the antioxidant activity increased with the increasing of the concentration of polysaccharides.
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  Preparation technology of rubusoside and total polyphenols from sweet tea

  BAO Chen-yang,WEI Wan-li,CHEN Xian-gang,LIAO Li-ling

  Food and Fermentation Industries. 2016, 42(5): 180.

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  Technology of preparing rubusoside and total polyphenols from sweet tea in the same time was designed.The technology simplified the process of preparing rubusoside and improved the yield.First of all sweet tea extract was enriched by the macroporous resin and the column flow fluid was collected.Then the saturated rubusoside enrichment column was eluted by low concentration of ethanol solution,the eluent and column flow fluid were combined and purified by macroporous resin HPD826.Column conduction was flow rate of 2 BV/h,sample volune of 2 BV and 40％ ethanol solution of 3 BV as eluent.Eluent was collected and concentrated by rotary evaporator and freeze-dried.The purity and yield of the total polyphenols production were 60％ and 10％,respectively.Then the enrichment column was eluted again by a high concentration of ethanol solution,eluent was dried by the rotary evaporator,and crude product of rubusoside was obtained.The purity and yield of production were 45％ and 7.1％,respectively.Polyamide resin was used for refining crude product;column condition was same as HPD826.Column flow was collected and concentrated by rotary evaporator and freeze-dried.The purity of production could reach about 71％,the yield was about 3.4％.The solvent and macroporous resin could be recycled in the whole new process flow;the technological process was simple,green,and suitable for industrial production.
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  Influence of combined wall-breaking method on wall-breaking rate and functional components of bee pollen

  MA Fu-min,LIU Yu-ling

  Food and Fermentation Industries. 2016, 42(5): 184.

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  Ultrasound-temperature difference,ultrasound-yeast fermentation,temperature difference-yeast fermentation,ultrasound-temperature difference-yeast fermentation were compared on wall breaking of tea pollen.The optimum method was determined by microscopic examination,wall-breaking rate calculation,and total flavone and total polysaccharides determination.The results showed that ultrasound-yeast fermentation was the best method with higher wall-breaking rate and total flavone and polysaccharides contents.Four types of pollen were treated by ultrasoundyeast fermentation method and total flavone and polysaccharides before and after treatment were determined.The results showed that Pinus Massoniana pollen and Pear pollen were more influenced by ultrasound-yeast method.
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  Optimization of Armillaria mellea liquid fermentation medium and feed-batch fermentation technology

  LIU Yu,GONG Si-hui,PENG Nan,GE Xiang-yang

  Food and Fermentation Industries. 2016, 42(5): 187.

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  Through optimizing the Armillaria mellea liquid fermentation medium and 2 m3 fermentation tank production process,the optimum medium for Armillaria mellea was medium containing corn flour of 60 g/L,soybean powder of 20 g/L,ethanol of 3 mL/L,VB1 of 0.03 g/L,KH2PO4 of 1.5 g/L,MgSO4 · 7H2O of 0.75 g/L,α-amylase of 0.1 g/L with the initial pH 3.0.The best breeding time for next step fermentation was 6 d.After fermentation in 50 L fermentor for 8 d,the biomass could reach 26.80 g/L.After fermentation in 200 L fermentor for 6 d,the biomass was 15.35 g/L.Fermentation can be moved to the next step at this point,2 m3 fermentor with supplementary fermentation.After fermentation for 8 d,the biomass could reach 22.65 g/L.
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  Aroma characterization of Cabernet sauvignon wine from Loess Plateau with quantitative description analysis and GC-O/MS

  XI Yan-ru,TANG Ke,XU Yan,WANG Dong,WANG Qing-wei,ZHANG Hui-ning

  Food and Fermentation Industries. 2016, 42(5): 192.

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  Quantitative description analysis (QDA) was conducted to analyze two Cabernet sauvignon red wine from two different regions (TYP,SLP) of loess plateau slope.The aroma active compounds were extracted by liquidliquid extraction (LLE) extraction.Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) were adopted to identify aroma active compounds.54 and 55 kinds of aroma compounds were respectively detected in these two cabernet sauvignon wines from loess plateau.The compounds with high aroma intensity (FD ≥ 81) in TYP wine were ethyl acetate,ethyl lactate,ethyl caprate,2,3-butanedione,isobutyric acid,β-damascenone,trans-nerolidol,3-(Methyhhio) propanal,furfural,and β-butyrolactone.While,lactic acid ethyl ester,ethyl caprylate,3-hydroxy ethyl butyrate,hexyl hexanoate,ethyl caprate,2,3-butanedione,acetic acid,isobutyric acid,butyric acid,citronellol,β-damascenone,trans-nerolidol,phenethyl acetate,phenethyl alcohol,3-(Methylthio) propanal,and 3-methylthio-propanoland furfural made great contributions to aroma of SLP wine.QDA results showed that TYP Cabernet sauvignon wine had the aroma of black currant and dried pruneand smoked.While SLPC abernet sauvignon wine was relative fruity,flowery and honey.This study provides basic data and theoretical basis for further study of the characteristics of Cabernet wine from Loess Plateau.
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  Research and risk assessment of ethyl carbamate in different aroma types of Chinese liquors

  ZHANG Shun-rong,FAN Wen-lai,XU Yan

  Food and Fermentation Industries. 2016, 42(5): 198.

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  Research on ethyl carbamate (EC) was conducted using different aroma types of Chinese liquors,ineluding strong,soy sauce,light,complex,roasted-sesame-like,herbaceous,Fengxiang,Laobaigan,Chixiang,and texiang aroma type based and finished liquors (n =342).Results showed that EC detection rate was 100％.Among these based liquors,fengxiang type liquors contained the highest average level (822.23 μg/L) of EC,followed by texiang type (339.34 μg/L) and strong aroma type liquors (298.21 μg/L),and herbaceous type liquors contained the lowest average level (80.32 μg/L) of EC.In finished liquors,roasted-sesame-like type liquors contained the highest average level (214.13 μg/L) of EC,followed by strong type liquors (191.89 μg/L) andfengxiang type liquors (168.24 μg/L),and light aroma type liquors contained the lowest average level (46.23 μg/L) of EC.The distribution of EC in finished liquors showed that 48.7％ of the samples exceeded the distilled spirits limit (150 μg/L) established by Canada,Brazil,Japan and so on.The risk of EC was assessed from the margin of exposure (MOE),and related MOE was 6289,which suggested the risk of cancer.This study aims to provide effective reference for food safety authorities to establish EC limits for alcoholic beverages.
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  Confirmation and application of laboratory methods for chemical detection

  HAN Shen,GUO Zheng-lei,WANG Pei-yue,HAN Yue,XU Shan

  Food and Fermentation Industries. 2016, 42(5): 203.

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  The necessity for the confirmation of laboratory method in chemical detection field was mainly introduced in this paper.The necessary steps in the process of different chemical detection methods,and the main technical parameters,test results,and the evaluation index of the method in the process of typical projects were analyzed.
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  Determination of 3-methylthiopropanol in Zhima-flavour Chinese spirits by dispersive liquid-liquid microextraction coupling with GC-FPD

  TANG Hui-hui,JIN Mei-dong

  Food and Fermentation Industries. 2016, 42(5): 210.

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  Ultrasound assisted dispersive liquid-liquid microextraction combined with gas chromatography was used to determine 3-methylthiopropanol in Zhima-flavour Chinese spirits.Pretreatment condition was selected to optimize the conditions of extracting 3-methylthiopropanol,and gas chromatography-flame photometric detector was used to determine the content.The results showed that the parameters of dispersive liquid-liquid microextraction were as follows:the extractant was 65 μL of chloroform,the dispersant was 100 μL of methanol,sample volume was 1 mL,pH value of sample was 3,alcohol concentration was 12％ vol,ionic strength was 15％ NaC1,freezing time was 1 h,centrifugal time was 3.5 min,and the extraction rate of 3-methylthiopropanol was 93.01％.The linear correlation coefficient was 0.999 4 in 3-methylthiopropanol concentration for 50 ～ 2 000 μg/L,the detection limit was 1.5 μg/L,and the quantitation limit was 5 μg/L.The recovery rates were 92.11％ ～ 101.90％ in 4 concentration levels of 3-methylthiopropanol concentration (50,100,200,400 μg/L).3-Methylthiopropanol contents in 5 Chinese spirits were determined to be 110.41 ～1 238.67 μg/L,wherein the 3-methylthiopropanol content in Congfujia Chinese spirits was the highest.
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  Research on quantitation of beer color tone

  CHENG Hao,WANG Yue,AN Jia-yan

  Food and Fermentation Industries. 2016, 42(5): 217.

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  Through the experimental study the beer color tones and its quantitation was explored.Using Tartrazine,Sofranin T,Evans Blue as three monochromatic indicators,the maximum absorption wavelengths of its aqueous solution were determined to be 430,510,and 600 nm,respectively.The absorbance value of 23 beer samples under above three wavelengths showed that the mass ratio of three monochromatic color indicators was 1 ∶ 0.4∶ 0.25.Thus Standard Color Indicators Solution for beer features color was confected.Concentration of 0.087 g/L of the Standard Color Indicators Solution was corresponding to 100 EBC beer chroma units.Analysis on correlation between total phenolics and three-tones showed that the total phenolics content significantly associated with yellow and red tones of pale beer,but it did not correlate with black beers.Deviate Color Degree c represented that the skewness of deviates angle and standard solution on R-B projection plane of beer samples.c ＞ 0,it meant that the color slanted to red,and c ＜0,it meant that the color slanted to green (blue).The bigger of the c,the higher degree of slanting red,the smaller of the c,the greater degree of slanting green.This work established a simple,operational and effective quantitative method for beer color tones.
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  Determination of two polycyclic aromatic sulfur heterocycles in fishery products by GC-MS

  LI Jing,HAN Dian-feng,GONG Xiang-hong,DENG Xu-xiu,ZHANG Hua-wei,QIAO Dan,ZHANG Xiu-zhen

  Food and Fermentation Industries. 2016, 42(5): 223.

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  A gas chromatography-mass spectrometric method was established for the determination of two polycyclic aromatic sulfur heterocycles (4-methyldibenzothiophene,4,6-Dimethyldibenzothiophene) in aquatic products.The samples were extracted twice with Dichloromethane after NaOH-CH3CH2OH saponification and cleaned up by neutral silica gel column.Target compounds were eluted by hexane-dichloromethane(1∶1) mixture and analyzed by gaschromatography-massspectrometry(GC-MS).Experimental results indicated that,the calibration curve of 4-methyldibenzothiophene and 4,6-Dimethyldibenzothiophene showed good linearity in range of 0.5 ～ 100 μg/L (r2 ≥0.997).The detection limits was 0.1 μg/kg.The average recoveries at three spiked levels of 1 μg/kg、10 μg/kg and 20 μg/kg ranged from 86.5％ to 93.2％ with RSDs ranged from 5.4％ to 7.1％.The results showed that this method was sensitive,accurate and high recovery rate.It was good for the determination of PASHs in aquatic products.
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  Research on growth of Yersinia enterocolitica in chilled chicken

  WEN Dong-ling,XU Wen-hui,YU Qian

  Food and Fermentation Industries. 2016, 42(5): 228.

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  The uncontaminated chilled chicken was inoculated by Yersinia enterocolitica,and then the physical and chemical indexes and microbial indexes of un-inoculated and inoculated chicken both chilled at 4 ℃ for 0,2,4,6,8,10 days were measured,including pH value,Total Volatile Base Nitrogen,total number of colonies,psychrophilic bacteria as well as the total number of Yersinia enterocolitica,and the correlation between the indexes was analyzed by combination with the sensory index.Finally,the phase composition of the bacteria during storage was identified through 16S rDNA gene sequence analysis combined with PCR amplification.The results showed that TVB-N value,the total number of colonies,psychrophilic bacteria,and the total number of Yersinia enterocolitica increased with the extension of storage time.pH value fluctuated and changed over time.Sensory evaluation score showed a trend of decrease.The Shelf life shortened from 8 days to 6 days.The results of bacterial phase showed that Pseudomonas and Shewanella were dominant during storage and Hafnia,rare species,was detected in chilled chicken at the later stage of storage.
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  Effect of natamycin and sodium oleate mixture on preservation of grape

  ZHOU Wen-li,CHENG Shun-chang,LU Sheng-nan,WEI Bao-dong

  Food and Fermentation Industries. 2016, 42(5): 234.

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  A natamycin and sodium oleate mixture at the different ratios on the preservation of grapes were studied.The grapes were dipped into 0.10％,0.15％ and 0.20％ natamycin mixed with an equal amount of sodium oleate.Fruits were dried and then stored at 0℃.Quality change were tested every 15 days during fruit storage.The results showed that Botrytis cinerea was significantly inhibited by 0.20％ natamycin with an equal amount of sodium oleate.The inhibition rate was 75.51％.The hardness of the grape declined slowed,respiration rate reduced and Polyphenol oxidase (PPO),Peroxidase (POD),Phenylalanine ammonia lyase (PAL) activity were higher than the control group and simple natamycin group.Stems conductivity was suppressed to a certain extent.The results showed that the mixture of natamycin and sodium oleate could enhance the preservation effect on grapes.
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  High-speed shearing extraction for 11 major active components from Lonicera japonica and its antioxidant activity

  FU Yuan-zhen,WANG Xin-xin,WANG Xiao,DU Jin-hua,GENG Yan-ling,LIU Feng,LI Sheng-bo

  Food and Fermentation Industries. 2016, 42(5): 239.

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  The total extraction yield of 11 active components (neochlorogenic acid,chlorogenic acid,4-dicaffeoylquinic acid,caffeic acid,rutin,luteoloside,hyperoside,isochlorogenic acid B,isochlorogenic acid A,isochlorogenic acid C,and quercetin) were taken as index to optimize high-speed shearing extraction (HSSE) conditions for major active components from Lonicera japonica by orthogonal design.The optimal extraction conditions were 60％ ethanol solution,1∶25 (g∶ mL) solid:liquid ratio,10 000 r/min of rotate speed,and 120s of extraction time,the total extraction yield of the 11 active components was 35.86 mg/g.HSSE had advantages such as high yield and times saving by comparison with ultrasound assist extraction (UAE) and heating reflux extraction (HRE).The antioxidant activity of extract was evaluated by the radical scavenging capacity of DPPH and O2-·,ferric reducing activity power,Vc was taken as positive control.Results showed that Lonicera japonica extracts had good antioxidant activity,radical scavenging capacity of O2-· was higher than that of Vc.The correlation analysis indicated that most active components had significant correlation with antioxidant activity.
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  Microwave-assisted aqueous two-phase system extraction of triterpenoids and polysaccharides in Inonotus obliquus fermentation broth

  LIU Lin,SONG Li-min

  Food and Fermentation Industries. 2016, 42(5): 246.

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  Microwave-assisted aqueous two-phase extraction technology was applied to the extraction and separation of the triterpenoids and polysaccharides in the fermentation broth of Inonotus obliquus.The system of ethanol/K2CO3 was selected,and the distribution behaviors of the triterpenoids and polysaccharides were studied by investigating partition coefficient and recovery rate.Taking ethanol/K2CO3 as extract reagent,microwave assisted extraction was optimized.The optimal extraction conditions were as follows:the phase composition was K2CO3 and ethanol with mass fraction of 25％ and 24％ respectively,the ratio of solid to liquid was 1∶50,microwave power was 540 W,microwave time was 120 s.Herein the yields of triterpenoids and polysaccharides were (99.22 ±0.68)％ and (98.34± 0.83)％,respectively.The removal ratio of protein and mycelia were (94.67 ± 0.74)％ and 100％,respectively.The extraction and separation of the triterpenoids and polysaccharides were integrated into one step using this method to realize the removal of protein and mycelia simultaneously.This was beneficial to the following purification operation.
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  Study on the technology of ultrasonic extraction of EPS from Streptmyces microflavus and antioxidant activity

  LI Dui-shu

  Food and Fermentation Industries. 2016, 42(5): 253.

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  Using EPS of Streptmyces microflavus as the index,the extraction conditions of EPS from Streptmyces microflavus were optimized by single factor analysis and response surface analysis.Antioxidant activities of EPS of Streptmyces microflavus were determined by phenanthroline Fe2+ methodand and DPPH · assay.The results by single factor experiment showed that the optimum conditions of effecting EPS of Streptmyces microflavus were:ethanol volume fraction 70％,ethanol deposition time 12h,ultrasontic power 420W.With response surface methodology,the optimum technology of the ultrasonic extraction of EPS from Streptmyces microflavus was:ethanol volume 70.32％,ethanol deposition time 12.06 h,ultrasontic power 417.12W.EPS of Streptmyces microflavus was 4.945g/L,which was 0.142％ lower than predictive value.EPS of Streptmyces microflavus had fairly strong antioxidant activity of · OH and DPPH· radical.
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  Recent advance and application of metaproteomics

  Food and Fermentation Industries. 2016, 42(5): 259.

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  Metaproteomics is a newly emerging technology to investigate the micro-ecosystem in environmental system by proteomic approach,and it has shown powerful functions in the fields of environmental ecosystem.This review summarized the research strategies of metaproteomics and applications in wastewater biotreatment,soil and fermented food.It demonstrated the directions for future research in the field of microbial ecosystems.
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  Research progress on gene knock-out of Bacillus and its industrial and agricultural application

  JIANG Bao-ying,QIU Juan-ping,SUN Dong-chang

  Food and Fermentation Industries. 2016, 42(5): 264.

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  The gene knock-out technology is a powerful tool for genetic engineering of Bacillus for the use in industry and agriculture.However,effective gene knock-out technology remains unavailable to many Bacillus strains with important application values.In recent years,researchers made noticeable progresses in developing widely applicable gene knock-out technology for Bacillus.Herein,on the basis of brief introduction of the principle of gene knockout,we mainly describe recent advances in the widely applicable gene knock-out methods for Bacillus and summarize their limitations to provide suggestions for selection of gene knock-out strategies in industrial and agricultural breeding of Bacillus.Finally,based on our previous research,we envision the development of the new gene knock-out technology for Bacillus in the future.
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  Research advances in effect of caspase on meat tenderness during meat aging

  GOU Hui-tian,SHI Xi-xiong

  Food and Fermentation Industries. 2016, 42(5): 272.

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  Study progress on caspase during meat aging in recent years was reviewed in this article,including kinds of caspase,activation pathway,the regulation mechanisms of proteolysis,different apoptosis pathway during protein hydrolysis and the interaction between caspase and calpain.It was also demonstrated from multiaspect that apoptosis was a main mode for cell death during meat aging process.At the same time,some new ideas about the action mechanism of caspase in meat aging was proposed.
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  The research progress of casein processing technology

  WANG Lin-lin,HAN Ling,MIN Wen-xiang,WU Yue,HAN Shuang

  Food and Fermentation Industries. 2016, 42(5): 277.

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  Casein are proteins extracted from the milk and milk products,the main use of casein is in food and fine chemical industries.The raw materials of producing casein are milk and Qula.In our country,Qula used more often.The type,quality and usage of casein are closely related to the raw materials and proccssing technology.Using Qula as the raw material to produce casein is facing many problems.This paper reviews the domestic casein processing technology,problems and prospects in the production in order to provide a theoretical basis for future research and application of domestic casein.
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  Recent trends in deoxynivalenol reduction in food processing

  CHANG Jing-hua,HE Zhi-ming,DAI Si-ji,YAO Shi-xin

  Food and Fermentation Industries. 2016, 42(5): 283.

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  Deoxynivalenol (DON,vomitoxin),is one of the most common contaminants of cereal grains,food and feedstuff world-wide.DON is mainly produced by Fusarium graminearum which causes Fusarium head blight disease (scab) in wheat and pink ear rot in corn.DON is resistant to milling,food processing and heating,and easily enters into the human and animal food chains.DON is hazardous and causes health issues to humans and animals.The analysis of DON's transfer,degradation and estimation of health risk in the processing of the grains from farmland to dining-table are critical in supervising the safety of cereal products.This article mainly addressed the variation of DON in food processing stages domestically and abroad,which may provide insight to DON reduction in food production and reference for the DON risk assessment.
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  Advances on arsenic detection in food

  SUI Jia-chen,DAI Jia-yu,WANG Xiang-hui,YU Han-song,Song Zhan-yun

  Food and Fermentation Industries. 2016, 42(5): 289.

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  Food safety is a major issue in 21st century in food industry because it is related to people's life quality and health safety.In recent years,arsenic in food contamination incidents happened frequently,which caused severely damages to people's health.Although traditional techniques have high selectivity and sensitivity,they still have some shortcomings,such as large bulky test equipment,complicated pre-treatment and high cost.With the progress of nucleic acids research,detection method with aptamers are widely used.Aptamer is a single-stranded DNA or RNA sequence,which can identify a specific target molecule.Aptamer is screened through in vitro,which has a stable secondary structure,high affinity and easy of chemical modification and so on.After 20 years of development,aptamer has developed into a new recognition molecules,which attracted wide attention of multidisciplinary researchers.At present,aptamer has become an important heavy metal detecting tool,while few studies have applied it into arsenic detection.In this paper,the advantages and disadvantages of the traditional testing methods and standards testing methods are evaluated,and application of aptamers in food safety analysis are summarized and prospected.