25 November 2018, Volume 44 Issue 11
    

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  • High level secretory expression of Carboxypeptidase Y from Actinomucor elegans in Pichia pastoris
    ZHANG Huan-huan, CHEN Chang-xu, LIU Zhong-mei, ZHOU Zhe-min
    Food and Fermentation Industries. 2018, 44(11): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.017323
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    Herein recombinant Pichia pastoris strain GS115 was constructed to express Actinomucor elegans carboxypeptidase Y under controlling of two promoters and a series of recombinant strains with different copy numbers were screened by continuously increasing the antibiotic concentration. The co-expression of the chaperone protein binding protein(BIP), protein disulfide isomerase(PDI) and endoplasmic oxidoreductin 1(ERO1) were respectively used as co-expressed chaperone protein in the screened recombinant strains and increased the secretory expression of carboxypeptidase Y zymogen by 1.87, 1.72, and 1.26 times, respectively. Carboxypeptidase Y zymogen can be activated by trypsin in vitro. In this study, Actinomucor elegans carboxypeptidase Y was highly expressed in Pichia pastoris and technical support was provided for its industrial application.
  • Regulation of heme synthesis in Escherichia coli by overexpression of genes for the key enzymes and environmental factors
    CHEN Dan-yuan, SHEN Yun-jie, YANG Yan, TANG Lei
    Food and Fermentation Industries. 2018, 44(11): 7-14. https://doi.org/10.13995/j.cnki.11-1802/ts.017222
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    In order to elucidate the effects of the genes encoding key enzymes in the porphyrin synthetic pathway as well as environmental factors on the regulation of porphyrin metabolism in E.coli, genes of gltX, hemA, hemB, hemD hemH and hemA-hemD were homogenously overexpressed respectively, and the effects of environmental factors on the precursor 5-aminolevulinic (ALA) and heme biosynthesis were analyzed. The results showed that the overexpression of hemA promoted the synthesis of heme obviously, and the effects of temperature and dissolved oxygen on the production of ALA and heme in Eco/pEA, a hemA overexpressed strain, were inconsistent. Under the optimal condition, the heme content in Eco/pEA was 11.7 fold of that in the parent strain. Therefore, the differences were significant among gene-overexpressing strains under different environmental conditions in porphyrin metabolism.
  • Cloning, expression and biochemical characterization of tannase TahA from Aspergillus niger
    LI Meng-di, ZHANG Zhi-meng, DONG Zi-xing, TIAN Kang-ming, JIN Peng, LIU Xiao-guang, WANG Zheng-xiang
    Food and Fermentation Industries. 2018, 44(11): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.017644
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    The practical use of tannase in tea beverage and pharmaceutical industries has been limited by a number of factors, including insufficient knowledge about its properties and high production costs. In the present study, gene tahA encoding tannase of Aspergillus niger CICIM F0510 was successfully cloned and expressed in Pichia pastoris, generating the recombinant strain GS115 (pPIC-tahA). In shaking flask experiments, the activity of the recombinant enzyme was 1.04 U/mL. The temperature and pH optima of TahA was shown to be 30 ℃ and 4.5, respectively. After incubation at 20-50 ℃ or pH 3.5-5.0 for 1 h and 2 h, respectively, the recombinant enzyme still retained more than 60% of its initial activity. Cu2+, Mn2+ and K+ significantly enhanced the activity of TahA, whereas Co2+, Fe3+, Ca2+, Mg2+, Zn2+, Sn2+, EDTA and SDS exerted different inhibitory effects on its activity. The Vmax and Km of TahA toward methyl gallate were determined to be 0.436 μmol/(mL·min) and 5.143 mmol/L. Besides, TahA hydrolyzed the ester catechins in tea extracts. All these distinct biochemical properties lay a solid foundation for the application of TahA in tea beverages.
  • The physical and chemical properties of Sichuan old brined Paocai and the isolation of characteristic microbes
    MAO Bing-yong, YIN Rui-min, ZHAO Nan, CUI Shu-mao, ZHAO Jian-xin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2018, 44(11): 22-27. https://doi.org/10.13995/j.cnki.11-1802/ts.018158
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    In this study, eight old brined Paocai samples were collected from Sichuan and their physiochemical properties and flavor substances were investigated. The results showed that the average pH of old brined Paocai was 3.59 and the average acid content was 12.47 mg/g. The average sodium chloride content, total nitrogen content and osmatic pressure were 4.46 g/100g, 0.17 g/100g and 1 547 mOsm/kg, respectively. According to the GC-MS analysis, the major volatile flavor substances were alkane and esters, including methyl-cyclopentane, limonene and ethyl acetate. The major non-volatile flavor substances were lactic acid, propylene glycol, glycerol, butanedioic acid, mannitol, γ-aminobutanoic acid and fructose, wherein mannitol and γ-aminobutanoic acid were the main bioactive substances of Pacocai. 36 strains were isolated from Paocai and were identified as Lactobacillus plantarum, Lactobacillus buchneri and Pediococcus ethanolidurans, which were the characteristic microbes of old brined Paocai and played important roles in paocai fermentation.
  • Isolation, identification and antibiotic resistance analysis of Vibrio parahaemolyticus in seafood from Guangzhou
    LIU Huan, XIE Ting, HE Mei-shan, DING Nan, ZHONG Qing-ping
    Food and Fermentation Industries. 2018, 44(11): 28-34. https://doi.org/10.13995/j.cnki.11-1802/ts.017408
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    In this study, eight strains of Vibrio parahaemolyticus isolated from seafoods in Guangzhou were identified and their antibiotic resistances were analyzed. Seafoods were collected from markets in Guangzhou in April to May 2017. According to the detection method of Vibrio parahaemolyticus -GB 4789.7—2013, the physiological and biochemical characteristics of the strains were analyzed, and the strains were also identified by 16S rDNA sequence analysis. The sensitivities of the isolated strains and ATCC 17802 standard strain to 20 antibiotics were evaluated using Kirby-Bauer method. And the biofilm formation of the strain was assessed using crystal violet assay. All isolated strains were found to be susceptible to polymyxin B, ceftazidime, gentamicin, doxycycline, chloramphenicol, erythromycin, ciprofloxacin, and nalidixic acid. Furthermore, they were resistant to penicillin and vancomycin, and showed different degrees of resistance to other antibiotics. Moreover, all strains exhibited more significant multi-drug resistance with range 3 to 10 species antibiotics compared with ATCC 17802. Biofilm formation ability was positively correlated with drug resistance of the strain. The drug resistance of V. parahaemolyticus in seafoods and the significant multi-drug resistance deserve our due attention.
  • Selectivity and characteristic analysis of nitrogen source utilized by Lactobacillus reuteri
    ZHU Dan-feng, WANG Yuan-yuan, CUI Shu-mao, MAO Bin-yong, ZHAO Jian-xin, ZHANG Hao , CHEN Wei
    Food and Fermentation Industries. 2018, 44(11): 35-41. https://doi.org/10.13995/j.cnki.11-1802/ts.017734
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    Lactobacillus reuteri is one of the most important probiotics in human body. The nitrogen source is the key factor restricting its fermentation production. The study of types and characteristics of nitrogen sources effectively used by Lactobacillus reuteri will further guide the fermentation. The utilization efficiency of Lactobacillus reuteri 138-1 for 21 kinds of marketable nitrogen sources was analyzed by batch culture system. The changes of amino acids and peptides of each nitrogen source before and after used by Lactobacillus reuteri 138-1 during constant pH and automatic feedback feeding culture were determined by high performance liquid chromatography (HPLC). The types of available nitrogen source and the molecular weight of peptides utilized by the strain were analyzed. Lactobacillus reuteri 138-1 mainly used small peptides with molecular weight below 1 000 Da, and had the highest utilization rate for the peptides below 500 Da. Although all nitrogen sources were rich in small molecular peptides, the nitrogen utilization of the strain had the substrate specificity. The small molecular peptides in yeast peptone such as yeast extract, yeast protein 103, yeast extract 528 and yeast extract 803 were more effectively utilized. The utilization efficiency of yeast nitrogen source was significantly higher than that from plant, dairy and animal tissues.
  • Research on the structure and function of β-glycosidase from the Rhizopus stolonifer mutant and optimization of its fermentation
    ZHENG Xian-jin, TANG Bin
    Food and Fermentation Industries. 2018, 44(11): 42-48. https://doi.org/10.13995/j.cnki.11-1802/ts.017560
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    The β-glycosidase (BG) of Rhizopus stolonifer TZ-03, which obtained by UV mutagenesis combined with ethyl methanesulfonate (EMS) mutagenesis, was 10.53 IU/mL (152% higher than that of wild strain TP-02). In order to investigate the difference of β-glycosidase production of TZ-03, the transcription level of bgl and bgl4 was compared, the gene bgl4 encoding β-glycosidase was cloned and structural modeling and analysis was conducted by an array of bioinformatics software, Swiss model and Discovery Studio 3.0. Results showed that improved effect of β-glycosidase might cause by the increased expressing quantity probably due to the higher translation level of bgl4 (90.19% higher than that of bgl) after induction. And the conformational change of active sites might facilitate the binding of BG-cellobiose, which also had a certain promotion effect on BG. In order to improve the yield of β-glycosidase, the optimal medium in shake flask was confirmed as follows: Avicel 20 g/L, peptone 10 g/L, glutamate 1 g/L, CaCl2 2 g/L,KH2PO4 3 g/L, MgSO4·7H2O 4 g/L, PEG-4000 0.25 g/L, wheat bran extract 2.5%, Tween 80 200 μL/L, trace element solution 1 mL/L. Under the condition, the BG was peaked at 22.15 IU/mL in 108 h. The amplification experiment was carried out in 10 L fermentor with the control of fermentation process, and the maximum of β-glycosidase was 41.62 IU/mL at 84 h. In this paper, the possibility of structural and function change of β-glycosidase after mutagenesis was analyzed and increased production of β-glycosidase was achieved by the optimization of fermentation conditions. All of these results provided certain support for modification of β-glucosidase gene and industrial application of β-glucosidase.
  • Fatty acids metabolism changes of Thermoactinomyces daqus CICC 10681 at different temperatures
    FENG Hui-jun, ZHAI Lei, YU Xue-jian, CHENG Kun, LIU Yang, YAO Su
    Food and Fermentation Industries. 2018, 44(11): 49-54. https://doi.org/10.13995/j.cnki.11-1802/ts.017038
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    The differential expression of genes associated with fatty acids metabolism in Thermoactinomyces daqus at different temperatures were analyzed by RNA-seq technology combined with quantitative real-time PCR, and the composition changes of the fatty acids in Thermoactinomyces daqus at different temperatures were determined by the Gas chromatography combined with Sherolock automatic bacterial identification system. The results showed the key genes involved in fatty acid synthesis were up-regulated by 7.3 times at 55 ℃ and up-regulated 8.4 times at 60℃ while the key genes involved in the β-oxidative decomposition of fatty acids were down-regulated by 7.3 times at 55 ℃ and 7.6 times at 60 ℃ compared with 45 ℃. The key genes involved in decomposition of branched chain amino acids were down-regulated by 5.3 times at 55 ℃ and 6.0 times at 60℃ while the key genes involved in the Acetyl-CoA synthesis were up-regulated by 2.7 times at 55 ℃ and 3.1 times at 60 ℃ compared with 45 ℃. The Thermoactinomyces daqus mainly contained straight chain saturated fatty acid and monomethyl branched saturated fatty acid. With the increase of temperature, the branched-chain saturated fatty acids in Thermoactinomyces daqus showed a downward trend and the Straight chain saturated fatty acids showed an upward trend. The contents of C16:0 and C18:0 in Thermoactinomyces daqus were respectively increased by 1.6 and 10 times at 60 ℃ compared with 45 ℃.
  • Gene cloning, expression and characterization analysis of a highly thermal stable β-glucanase gene from Aspergillus niger
    HAN Bing, WANG Shi-lan, DE-qing-mei-duo, SHEN Wei, CHEN Xian-zhong, FAN You
    Food and Fermentation Industries. 2018, 44(11): 55-62. https://doi.org/10.13995/j.cnki.11-1802/ts.017330
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    A cDNA gene eglA6 encoding β-glucanase was cloned and the recombinant enzyme designated as AnEglA6 showed high thermal stability. The codon of eglA6 was optimized to artificially synthesize a gene. The codon-optimized gene eglA6b was expressed in Pichia pastoris. The average activity of recombinant yeast transformants with eglA6b was 1.8 times higher than those with eglA6. The recombinant AneglA6 was purified and characterized. The molecular weight of AneglA6 was approximately 52 ku. AneglA6 did not showed any activity when the substrate was polysaccharides composed of 1,3-glucoside bond-linked glucoses, such as yeast β-glucan. AneglA6 showed low specific activity of 1 645.7 U/mg when the substrate was polysaccharides containing only β-1,4-glucoside, such as CMC-Na. AneglA6 showed high activities of 12 450.6 U/mg when the substrate was barley glucan. The optimum temperature of AneglA6 was 75 ℃. The half-lives of AneglA6 in 75 ℃ and 70 ℃ were 1.9 h and 4.6 h, respectively. The optimum pH of AneglA was 4.0. Between pH 3.0-5.5, AneglA6 showed more than 50% of its maximum enzymatic activity. In conclusion, AnEglA6 is an endo-β-1,4-glucanase, which showed high activity and stability in high temperature and acid conditions.
  • Prebiotic effects of mannan-oligosaccharide on high fat diet mice
    WANG Hong-shan, ZHANG Xiao-juan, LI Heng, SHI Jin-song, XU Zheng-hong
    Food and Fermentation Industries. 2018, 44(11): 63-58. https://doi.org/10.13995/j.cnki.11-1802/ts.017193
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    The effect of mannan-oligosaccharide (MOS) on high-fat diet (HFD) mice was studied. Four experimental groups were set as normal chow (NC), normal chow gavage with MOS (NC+MOS), high fat diet (HFD) and high fat diet gavage with MOS (HFD+MOS). The dosage of MOS was 6 g/kg body weight per day. After 11 weeks of experiment, mice were sacrificed and the gut microbiota of the mice at 11th week were detected by 16s high-throughput sequencing. LEfSe was used to identify the marker microorganisms. PICRUSt was used to predict the functional composition of gut microbiota, and gas chromatography was used to detect the concentrations of short-chain fatty acids (SCFAs) in cecal content. The results showed that MOS could significantly reduce the body weight gain of HFD mice. Supplement with MOS could not only change the structure of gut microbiota in both HFD and NC mice, but also selectively modulate some microbiome and increase the relative abundance of Akkermansia, Lactobacillus and Bifidobacterium etc. PICRUSt analysis showed that MOS enhanced lipid metabolism of gut microbiota in mice. Meanwhile, supplement with MOS increased the concentrations of acetic, propionic and butyric acid and decreased the concentration of valeric acid in cecal content of mice. The above results showed that MOS could not only help the weight-loss of HFD mice and modulate the gut microbiota structure, but also promote the proliferation of probiotics and enhance lipid metabolism function of gut microbiota with the increasing content of some SCFAs, Thus MOS had good probiotic effect on obese mice caused by high-fat diet.
  • Flavor-oriented functional microbial combination for Chinese liquor fermentation
    JI Mei, DENG Nan, QIU Yang, MA Xiao-xi, DU Hai, XU Yan
    Food and Fermentation Industries. 2018, 44(11): 69-75. https://doi.org/10.13995/j.cnki.11-1802/ts.017346
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    Using the flavor-oriented technology as a guide to brew the Chinese liquor, the rational combination and cultivation strategy of microorganisms with good brewing function was studied to provide new ideas for the research on liquor brewing microorganisms. Comparing the saccharification capacity, proteolytic ability, and flavor of different wine-making functional microorganisms and the contents of acid, alcohol and ester in their products, four groups of different wine functional microbial combinations were designed through a rational combination strategy. The combined fermentation results showed that the combination of Saccharomyces cerevisiae C-1, Issatchenkia orientalis HH-2 and Aspergillus oryzae P6A-3 had better ester-producing ability and its fermented wine smell better compared with the other combinations.
  • The correlation analysis between lactic acid bacteria property and the ability of inhibiting Streptococcus mutans biofilm
    YAO Pei-lin, XUE Li-sheng, SU Bo, GAO Gui-zheng
    Food and Fermentation Industries. 2018, 44(11): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.15591
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    The purpose of this study was to research the correlation between lactic acid bacteria (LAB) inhibiting S. mutans biofilm and LAB strains properties by means of in vitro biofilm model.16 LAB were selected based on the differentiation of bacteriostasis test, which researched their inhibitory effect on S. mutans biofilm by laser scanning confocal microscope. The results showed that some LAB strains could play inhibitory effects, but others played stimulative effects. However, it had no correlation between LAB antibacterial activity and inhibiting S. mutans biofilm. In order to furthermore explore the correlation between LAB strainproperties and inhibiting S. mutans biofilm, 10 LAB strains were selected to study based on there different results of inhibiting S. mutans biofilm, namely including auto-aggregation ability, biofilm formation ability, co-aggregation ability with pelagic S. mutans, surface hydrophobicity and surface acid-base charge. It showed a significantly negative correlation between LAB biofilm formation ability and inhibiting S. mutans biofilm. Auto-aggregation ability and co-aggregation ability were influenced by LAB biofilm formation ability. It had no correlation between LAB surface hydrophobicity and inhibiting S. mutans biofilm. The higher acid charge and lower alkali charge helped to improve the inhibitory effect.
  • Rheological and texture behavior analysis of curdlan during alkaline dissolution process
    YE Jian, ZHENG Zhi-yong, ZHAN Xiao-bei, JIANG Yun
    Food and Fermentation Industries. 2018, 44(11): 82-88. https://doi.org/10.13995/j.cnki.11-1802/ts.016319
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    Alkaline dissolution is a key factor affecting the curdlan separation efficiency and product quality. In order to explore the optimal conditions for commercial production of curdlan, the effects of alkaline dissolution time, alkaline dissolution temperature and concentration of alkali solution on the rheological properties of curdlan colloidal sol and gel texture were studied. The results showed that, (1) With the prolongation of alkaline treatment time, the viscosity of the colloidal sol decreased, consistency coefficient decreased, rheological index increased. The colloidal sol is closed to Newtonian fluid, and gel strength remains unchanged. (2) Both gel strength and colloidal sol viscosity of curdlan decreased as the increase of alkaline dissolution temperature, and higher temperature treatments reduced the quality of curdlan. Room temperature or water-cool condition can meet industrial requirements. (3) As alkaline concentration increased, fluid rheological behavior of curdlan changed from Binham plastic fluid to Newtonian fluid. When alkaline concentration was lower than 0.3 mol/L, it significantly influenced colloidal sol properties. When higher than 0.5 mol/L, alkaline concentration significantly affected quality of curdlan.
  • Effect of intramuscular fat on beef Longissimus Dorsi quality and its deposition mechanisms
    MAO Yan-wei, ZHANG Yi-min, ZHU Li-xian, DONG Peng-cheng, LIANG Rong-rong, DAI Jin, LUO Xin
    Food and Fermentation Industries. 2018, 44(11): 89-96. https://doi.org/10.13995/j.cnki.11-1802/ts.016449
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    The study selected 12 cows which divided into high fat group (HGP) and low fat group (LFG). The quality of Longissimus Dorsi was investigated and whole-genome re-sequencing was performed. Genome polymorphism was analyzed in order to find out the genes related to intramuscular fat deposition. The genes polymorphism and their relationship to intramuscular fat (IMF) were investigated. The 26 genes related to intramuscular fat deposition were identified with different gene polymorphism. The bio-informatics analysis indicated that the polymorphism of genes related to energy metabolism, digestive absorption, lipogenesis and olfactory might act as key roles in regulating intramuscular fat deposition. The study provided a potential method to regulate intramuscular deposition of cow. The results identified the reason why cow with the same breed and feeding conditions had different capability of IMF deposition. The study provides a reference for further research on regulation of beef intramuscular fat deposition.
  • Changes of protein in sour meat during fermentation and its effects on digestive characteristics
    WEI Cheng, DUAN Zhen-zhen, CHANG Rong, ZHOU Cai-qiong
    Food and Fermentation Industries. 2018, 44(11): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.017654
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    From the perspective of protein degradation and aggregation, the change of sour pork meat protein and its effects on the related nutritional quality in the course of 180 days of fermentation were studied. The results showed that the content of sarcoplasmic protein and myofibrillar protein decreased with the prolongation of fermentation time, while the content of alkali soluble protein increased and became the main protein components in sour meat after 20 days of fermentation. SDS-PAGE of protein revealed that the sarcoplasmic and myofibrillar protein degraded significantly during fermentation, especially after 110 days of fermentation, a large number of protein molecular fragment disappeared,but some new protein bands with bandwidth and deep color were generated in 66.2-116 kDa intervals. At the same time, according to the electrophorogram, the increase of alkali soluble protein was mainly due to the degeneration of myofibrillar protein. In addition, after fermentation for 20 days, the structural integrity of myofibril was destroyed, and the turbidity and average particle size of protein increased significantly compared with 0 days. Protein digestibility in vitro was first promoted and then decreased. From the results of this study, the sour pork meat was suitable for fermentation for 50-80 d.
  • Effect of salt treatments on protein hydration properties and molecular conformation of emulsified gel
    XU Shuai-qiang, SUN Di, SHAO Jun-hua, LIU Deng-yong
    Food and Fermentation Industries. 2018, 44(11): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.016794
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    Low-field nuclear magnetic resonance (LF-NMR) and Fourier transform infrared spectroscopy (FT-IR) technique were used to study the influence of salt treatments on protein hydration properties and molecular conformation of emulsified gel. Meat batters were prepared by different ways such as only NaCl, only polyphosphates and NaCl and polyphosphates, the control group had no salt. Results indicated that compared with the control group, relaxation time T2 of the salt group and the salt+polyphosphates group were increased. While peak area proportion P2b and P22 decreased and P21 increased among the three treatment groups (except the control group). The correlation analysis showed that the β-sheets content was negatively correlated (R=-0.970, p＜0.05; R=-0.960, p＜0.05) with relaxation time T21 and T22 of the emulsified gel, and the α-helix content was negatively correlated (R=-0.971, p＜0.05) with the peak area proportion P2b and was positively correlated (R=0.980, p＜0.05) with P21. The NaCl addition made some irregular curl transformed to α-helix, while the phosphate transformed irregular curl to β-sheets. The result suggested that chopping with salt, the total mobility of water was increased, the content of immobilized water increased accompanied with the decrease of free water. With the increasing of total mobility of water and content of free water, the β-sheets content of emulsified gel was decreased. This was mainly caused by salt which made some irregular curl transformed to α-helix. Therefore, different salt treatment affected hydration property of meat emulsion, and caused gel properties difference and protein conformation change which affected the gel quality.
  • Effects of electrical stimulation on oxidative properties of myofibril protein of yak meat during postmortem
    CUI Wen-bin, WANG Yan, ZHANG Li, MA Ji-bing, YU Qun-li, LIU Xiao-bo, WANG Hui-hui
    Food and Fermentation Industries. 2018, 44(11): 111-116. https://doi.org/10.13995/j.cnki.11-1802/ts.016709
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    The changes of myofibril protein oxidation of yak meat were observed by electrical stimulation. In this study, postmortem yaks were treated with electrical stimulation. The myofibrils of yak meat during the maturation of postmortem with or without electrical stimulation were compared. Protein carbonyl, total thiol, disulfide content, K-ATPase activity, surface hydrophobicity and protein secondary structure changes were studied. The results showed that myofibril protein in yak muscle showed different degrees of oxidation during the ripening process of yak meat, but changes of the oxidation parameters were similar; carbonyl and disulfide content were increase significantly (p<0.05). The surface hydrophobicity firstly increased and then decreased, and the content of thiol and K-ATPase decreased significantly (p<0.05). At the 14th day after maturation, the carbonyl content in the electro-stimulated group was 34.65% lower than that of the control group; total thiol content in electro-stimulation group was 18.01% higher than that of the non-electro-stimulation group. The results showed that during the maturation of yak meat, myofibril protein was significantly oxidized, and the electrical stimulation inhibited the increase of carbonyl content and disulfide bond and reduced the degree of oxidation of the protein.
  • Effects of ultrasonic treatment on emulsifying activity and structure of kidney bean protein
    YANG Liu, QIN Xiao-li, LI Yi-can, ZHONG Jin-feng, ZENG Fan-kun
    Food and Fermentation Industries. 2018, 44(11): 117-123. https://doi.org/10.13995/j.cnki.11-1802/ts.016944
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    The effect of ultrasonic treatment on the emulsifying activity of kidney bean protein and the influence of environmental factors such as pH and temperature on the emulsifying activity before and after ultrasonic treatment were studied. The results showed that ultrasonic treatment enhanced the emulsifying activity when ultrasonic power and ultrasonic time were 240 W and 10 min, respectively, and the emulsifying activity index increased by 37.12% at 40 ℃. High-intensity ultrasonic power (≥360 W) or prolonged ultrasonic time (≥20 min) weakened the emulsifying activity. Under the ultrasonic power of 360 W for 10 min, the emulsifying activity index decreased by 50.36% at 70 ℃. Kidney bean protein emulsifying activity was the worst near the isoelectric point (pH 4-5), better at pH 7-8 and 40-70 ℃. Scanning electron microscopy and infrared spectroscopy analysis results showed that ultrasonic treatment changed micro-morphology and secondary structure, and results from Raman spectroscopy showed that ultrasonic treatment changed the secondary structure of kidney bean protein mainly by changing the composition of α-helix, β-sheet and β-turn angles.
  • The effect of wheat flour particle size on dough quality and protein components
    ZHANG Jian, ZHANG Jie, FAN Di, LI Meng-qin, AI Zhi-lu
    Food and Fermentation Industries. 2018, 44(11): 124-129. https://doi.org/10.13995/j.cnki.11-1802/ts.015911
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    The medium gluten wheat was milled and sieved into 4 different particle size flour using 12 XX, 13 XX and 15 XX bolting-silk. Then the important property parameters were measured. The effect of flour size on its' ultra-microstructure, Farinaceous and Extensograph properties, protein components and protein second-structure were examined. It was shown that with the increase of flour particle size, the dough's strength weakened,the content of ash and total protein increased and the content of wet gluten, gluten index, stability time, maximum resistance to extension, extension energy were all decreased. When flour particle size decreased, the brightness (L* value) of flour increased and the yellowness (b* value) decreased; the content of glutenin, HMW glutenin and disulfide bonds (—S—S—) decreased, but the content of gliadin and mercapto group(—SH) increased; furthermore, the amount of α-spiral and β-turn decreased, while the amount of intermolecular β-fold and random coil increased. Overall, the quality of the flour ( particle size>112 μm) is better than the control (before sieving classification), the quality of the flour (100-112 μm) is similar with the control, while the flour of particle size 88-100 μm and less than 88 μm are worse than the control. Therefore, the particle size of flour should be controlled properly and no need overgrinding in milling process.
  • Pasting properties of lotus root starch and super-fine whole lotus root starch
    YU Qing-qing, ZHANG Mei-xia, CHEN Guang-jing, KAN Jian-quan
    Food and Fermentation Industries. 2018, 44(11): 130-137. https://doi.org/10.13995/j.cnki.11-1802/ts.016528
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    The differences in pasting properties of lotus root starch and super-fine whole lotus root starch were compared among different lotus varieties. The results indicated that the trend of pasting properties of super-fine whole lotus root starch was similar to the lotus root starch. Compared with lotus root starch, the super-fine whole lotus root starch exhibited advantages on higher pasting temperature, better solubility and swelling capacity, lower viscosity, better stability and gel elasticity. It also cost less energy during the pasting. With the decrease of the particle size of whole lotus root starch, the solubility increased, swelling degree, freeze-thaw stability and the rate of hydrolysis decreased, viscosity stability increased. In conclusion, appropriate superfine grinding could improve pasting properties of whole lotus root.
  • Effect of β-glucosidase on physicochemical properties and aroma compounds of ‘Shuangyou’ dry red wines
    LIU Huan, LI Hao, CHEN Chang-wu, HE Wen-bing
    Food and Fermentation Industries. 2018, 44(11): 138-146. https://doi.org/10.13995/j.cnki.11-1802/ts.017627
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    In this study, ‘Shuangyou’ (Vitis amurensis Rupr. ) berries were fermented into wines. β-glucosidase was added to 'Shuangyou' wines to investigate the changes of enzyme activities during fermentation and the physicochemical properties and aroma compounds in wines at the end of fermentation. With fermentation time prolonging, the enzyme activities was increased, and then decreased. The maximum enzyme activities of control and enzyme treatment samples were 12.46 and 72.42 U/L, respectively. Total sugar contents and alcohol contents of the controls were significantly lower than those of the enzyme treatment samples. Total anthocyanins contents of the controls were significantly higher than those of the enzyme treatment samples. The aroma compounds contents and numbers of wide grape musts in controls and enzyme treatment samples were 76.18, 124.28, 184.99 mg/L and 24, 50, 54 species, respectively. There were 7 kinds of glycosides aroma compounds in wines. The aroma compounds contents of the controls were significantly lower than those of the enzyme treatment samples. The OAV of 19 kinds of aroma compounds exceeded their threshold values (OAVs>1). Fruit aroma was obvious contribution to the flavor of wines. The enzyme treatments had significantly higher effect on the flavor of wines compared with the controls. Therefore, β-glucosidase had a significant effect on the aroma compounds of 'Shuangyou' wines.
  • Effects of different yeasts on advanced alcohols and amino acids of fig wine
    JIANG Cheng, FU Yun-yun, YANG Yun-jie, LI Han, WEI Miao-hong, CHEN An-jun, LIU Xing-yan, ZHANG Zhi-qing
    Food and Fermentation Industries. 2018, 44(11): 147-153. https://doi.org/10.13995/j.cnki.11-1802/ts.017420
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    The comparative analysis of the advamced alcohols in fig wines fermented by different commercial yeasts was carried out with the strains EC1118, KD, X16, D254 and BO213 fermented fig wines, and the amino acid content in the fruitless juices and wines was analyzed and compared. Through cluster analysis, different yeast fermented wines were clustered and the best strains were selected. Results demonstrated that n-propanol, isobutanol, isoamyl alcohol and benzyl alcohol were the main ingredients of fig wine fermented by five yeast strains and the content of isoamyl alcohol was higher than all the others. The total contents of advanced alcohols in the products were 326.01 mg/L of EC1118, 321.85 mg/L of KD, 306.62 mg/L of X16, 304.27 mg/L of D254, and 246.60 mg/L of BO213, respectively. Additionally, seventeen amino acids were discovered in both fig juice and wine. The fig juice had the highest total amino acid content, followed by the X16 fermenting product (465.72 mg/L), then the BO213, EC1118, KD and D254. Moreover, the fig wine fermented by X16 also had the highest free amino acid content (465.72 mg/L) and essential amino acid content (87.62 mg/L). There was a significant difference in the total amino acids content of all products. By analyzing each sample, the best Saccharomyces cerevisiae X16 was finally screened out.
  • A novel fermentation process for cyclic adenosine monophosphate production based on citrate coupling hypoxanthine addition in pulses
    LI Zhi-gang, CHEN Bao-feng, FANG Zhi-bo, ZHANG Zhong-hua, CHANG Jing-ling
    Food and Fermentation Industries. 2018, 44(11): 154-158. https://doi.org/10.13995/j.cnki.11-1802/ts.017421
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    As an auxiliary energy substrate, citrate could enhance the synthesis of ATP and most of the high energy-consuming products. 3 g/L-broth citrate was added into the broth for one time at 24 h for energy supply to produce 3.69 g/L cAMP with the productivity of 0.074 g/(L·h). The performance was improved greatly with cAMP concentration and productivity enhancement of 11.2% and 60.2%, respectively, when compared with control. The results of energy substrate analysis indicated that ATP amounts and ATP/ADP ratios were enhanced notable by sodium citrate. In addition, a cAMP fermentation process with sodium citrate coupling hypoxanthine addition in pulses was proposed and cAMP concentration achieved 4.42 g/L with a productivity of 0.088 g/(L·h), which was improved 33.1% and 91.3%, respectively due to the integrated function of energy supply and salvage pathway.
  • Effects of combined fermentation of fungi and lactic acid bacteria on dietary fiber and physicochemical properties of soybean dregs
    LI Wei-wei, QU Jun-ya, ZHOU Cai-qiong
    Food and Fermentation Industries. 2018, 44(11): 159-166. https://doi.org/10.13995/j.cnki.11-1802/ts.017686
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    The effects of fungal and fungi-associated lactic acid bacteria fermentation on the dietary fiber composition, physicochemical properties and total reducing power of soybean dregs were studied. The results showed that fermentation could significantly reduce the contents of protein and fat (p<0.05), and increase the relative content of carbohydrates. Analysis of dietary fiber composition showed that fermentation significantly reduced insoluble dietary fiber(IDF)content and increased soluble dietary fiber(SDF) content (p<0.05), but the content of total dietary fiber remained stable. Particle size and microscopic observations showed that fermentation could reduce the size of dietary fiber, changing its internal structure from original compact network to fluffy and fragile structure, and the particle size was reduced by nearly 50%. Fermentation could improve the hydration properties of soybean dreg dietary fiber, especially the high water solubility index reached 4.01 times of that of the control. The ability to adsorb lipids was increased, and the ability to adsorb cholesterol was 2.01 times higher than that of the control. Fermentation also enhanced the ability of the dietary fiber of bean dregs to absorb nitrite and its total reducing power. Among all the fungus, Aspergillus niger had the best effect on fermented bean dregs. The fermentation of soybean dregs using Aspergillus niger combined with lactic acid bacteria had the best effect among all the combined fermentation methods.
  • Decontamination effects of natural preservatives on slaughtered broiler carcasses surface by atomization spraying treatments
    ZHAO Sheng-ming, ZHAO Yan-yan, MA Xiao-tong, GUO Su-su, KANG Zhuang-li, ZHU Ming-ming, WANG Zheng-rong, HE Hong-ju, MA Han-jun
    Food and Fermentation Industries. 2018, 44(11): 167-175. https://doi.org/10.13995/j.cnki.11-1802/ts.017638
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    The shelf time of broiler products can be prolonged by the spraying treatments of broiler carcasses with preservatives. Taking the broiler carcasses in one certain broiler slaughtering plant as experimental projects, the spraying treatments decontamination effects of nisin, chitosan, tea polyphenols, ε-polylysine, curcumin, lysozyme , sodium alginate and complex preservatives on whole broiler carcasses surface were investigated in this article. It was found that nisin, ε-polylysine and chitosan exhibited the better decontamination effects on the total plate counts, lactic acid bacteria, staphylococcus.spp, pseudomonas.spp, brochothrix thermosphacta and enterobacteriaceae of whole broiler carcasses surface. The decontamination effects of the combination of nisin (0.1%), ε-polylysine (0.2%) and chitosan (0.2%) on whole broiler carcasses surface by atomization spraying treatment was better compared with nisin, ε-polylysine and chitosan alone. No significant effect of complex natural preservatives spraying on redness (a*), yellowness (b*) and lightness (L*) of broiler carcasses was obtained. The quality indexes of TVB-N and TBARS of broiler carcasses was decreased significantly by complex natural preservatives atomization spraying treatments. The complex natural preservatives spraying treatments had a significant decontamination effects on broiler carcasses and prolonged its shelf life.
  • Effects of Pseudomonas fluorescens on controlling blue mold caused by Penicillium italicum in Jincheng citrus fruits and its storage quality
    WANG Zhi-rong, JIANG Meng-yao, DU Mu-ying, WANG Kai-tuo, Zsolt Zalán, Ferenc Hegyi, KAN Jian-quan
    Food and Fermentation Industries. 2018, 44(11): 176-184. https://doi.org/10.13995/j.cnki.11-1802/ts.017668
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    The present study was conducted to investigate the effects of treatments with Pseudomonas fluorescens on controlling blue mold caused by Penicillium italicum and storage quality and sensory quality of postharvest Jincheng citrus fruits. In vitro and in vivo experiments were carried out by using different concentrations of P. fluorescens suspension and various processing fluids. In vitro results showed that P. fluorescens could completely inhibit the growth of P. italicum when it was incubated with spore suspension of P. italicum in agar plate. The relative inhibition rate was up to (52.59±1.59)% when it was cultured confronting against P. digitatum. The spore germination rate and germ tube length was only (0.67±0.47)% and (2.25±0.25) μm, respectively, when the concentration of bacterial suspension was 1×108 CFU/mL. In vivo results showed that the inhibitory effects of P. fluorescens suspension on blue mold on postharvest Jincheng orange was related to the concentration. The higher concentration, the disease incidence would be lower and the lesion diameter would be smaller. When the bacterial suspension was applied at 1.0×109 CFU/ml, the disease incidence and lesion diameter was only (49.17±1.18)% and (2.72±0.09) cm, respectively. Moreover, the population of P. fluorescens was increased by approximately 28- and 34-fold after incubation at 20 ℃ for 8 days and 4 ℃ for 16 days, respectively. Furthermore the disease resistance of Jincheng could be enhanced by P. fluorescens through inducing an increase of Chitinase and β-1,3-glucanase. P. fluorescens could effectively inhibit the disease of fruits, and there was little differences on sensory quality between treatment group with P. fluorescens and control group. Based on the above analysis, the P. fluorescens strain had high biological control potential in the postharvest diseases of Jincheng citrus fruits.
  • Enhancement of Kombucha fermentation by adding lactic acid bacteria
    XIA Xiao-xuan, WANG Bo, FANG Fang
    Food and Fermentation Industries. 2018, 44(11): 185-192. https://doi.org/10.13995/j.cnki.11-1802/ts.017688
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    Kombucha is a traditional fermented tea drink, which confers benefits to human such as improving the digestion system and the anti-oxidation ability. Kombucha fermented using traditional method is extremely sour and therefore results in an irritating taste. In this study, a few lactic acid bacteria strains were added during kombucha fermentation to improve the taste and function of kombucha. The results demonstrated that adding probiotic Lactobacillus brevis Y52 shows the best effects on improving both the taste and anti-oxident ability of kombucha. The optimal condition for enhancement of L. brevis Y52 in kombucha was determined to be as follows: initial pH of 7.0, addition of nitrogen source (tryptone 2.0 g/L, food grade ammonium sulfate 4.0 g/L), inoculation of 8% (v/v) of L. brevis Y52. After fermentation optimization, lactic acid was increased to 3.08 g/L, acetic acid content was decreased by 19.8%, and the free radical scavenging capacity of kombucha was increased by 37.8%. In addition, the volatile substances increased in kombucha contribute to improved taste and flavour of kombucha such as a clear scent and a soft and harmonious taste.
  • Effect of chilling methods on water-holding capacity of beef during postmortem aging
    XI Xiao-yang, YU Qun-li, CAO Hui, HAN Guang-xing, WU Lei, HAN Ling
    Food and Fermentation Industries. 2018, 44(11): 193-199. https://doi.org/10.13995/j.cnki.11-1802/ts.016925
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    The effects of different chilling methods on the water holding capacity were studied by the conventional chilling and rapid chilling treatment of the M. longissimus dorsi of cattle during postmortem aging. The results showed that the rapid chilling had no significant impact on protein properties within 12 h postmortem, the peak time of glucose, lactate and glycolytic shows earlier. The hydrophobicity, turbidity and emulsification of myofibrillar proteins change caused the water holding capacity weaker between 48 h to 72 h in postmortem. In addition, the apparent water holding capacity of beef in rapid chilling process was higher than that of conventional chilling treatment within 6 h postmortem, and went down after 48 h. The dripping loss and cooking loss decreased by 0.11% and 4.37% respectively after 168 h, the difference was significant (p<0.01), and the pressure loss decreased by 2.07% (p<0.05). The results show that rapid chilling can improve the quality of raw meat to a certain extent, shorten the aging time and improve water holding capacity.
  • Effect of long frozen storage time on beef quality
    ZHAO Jing, ZHANG Ting, LIU Yong-feng, YANG Xiao
    Food and Fermentation Industries. 2018, 44(11): 200-209. https://doi.org/10.13995/j.cnki.11-1802/ts.016992
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    【Objective】The aim of the study was to investigate the changes of beef quality with the long frozen storage time and to establish correlations between frozen storage time and beef quality traits. 【Method】 The study analyzed the effects of frozen storage duration (0, 3, 7, 18, 42 and 66 months) on beef quality. The hardness, springiness, resilience, pH, TVB-N, protein, color, moisture and fatty acid were measured by standard methods, the correlations between 18 indexes such as hardness and springiness and frozen storage time were carried out by principal component analysis. 【Result】 During the frozen time from 0 to 66 months, the content of TVB-N was significantly increased (p<0.01), and TVB-N content was more than that of standard fresh meat at 18 months. The moisture and protein content was significantly decreased (p<0.01). The pH value was significantly increased and then decreased (p<0.01); the water holding capacity (WHC), The value of color (L*, a* and b*), the hardness, springiness, cohesiveness, chewiness and resilience of beef were significantly decreased and then increased (p<0.01). The content of total FA, SFA, MUFA and PUFA were significantly decreased (p<0.01), the percentage of trans fatty acids in the total fatty acids was significantly increased (p<0.01). By the principal component analysis method, the comprehensive evaluation results of 18 indexes such as the hardness, springiness and total FA of beef and the freezing time could be used to predict the shelf life of beef. 【Conclusion】The frozen storage time significantly influences the structure, freshness and some nutrient indexes of beef. The established model between 18 indexes and frozen storage time by principal component analysis was able to predict the shelf life of frozen-storage beef. The results of this study provide more theoretical basis and guidance for evaluation of beef frozen time.
  • Effect of grinding technology on the quality of instant tofu powder
    ZHANG Hao, KONG Xiang-zhen, CHEN Ye-ming, ZHANG Cai-meng, HUA Yu-fei
    Food and Fermentation Industries. 2018, 44(11): 210-215. https://doi.org/10.13995/j.cnki.11-1802/ts.016504
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    In this study, the quality of instant tofu powder made by grinding, heating and concentration was investigated. The results showed that: under the same protein content condition, tofu powder made by oxygen-free grinding technology was brighter than that produced by traditional grinding technology, the content of unhappy soybean flavor was less, and the sensory acceptance was higher. With the increase of heating time and solids concentration, the color of tofu powder become darker and the particle size become larger. The particle size distribution by oxygen-free grinding technology was smaller than that of traditional grinding, which reduced the increase of viscosity of tofu powder and reduced energy consumption. The flavor components produced by oxygen-free grinding technology was very small, but hexanal content by traditional grinding was higher which may cause the poor flavor of the instant tofu powder.
  • Optimization of wolfberry powder anticaking process by response surface methodology
    XU Hao, LI Shi-yao, ZHAO Yu-hui, BU Ning-xia, LIU Dun-hua
    Food and Fermentation Industries. 2018, 44(11): 216-221. https://doi.org/10.13995/j.cnki.11-1802/ts.016543
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    The moisture absorption time, the amount of desiccant and anticaking agents on the effects of wolfberry powder and packaging materials on caking prevention were analyzed by response surface method. The results show that, in single factor experiment, desiccant and anticaking agent have an obvious effect on slowing down the caking process. According to single factor test results, response surface was applied to optimize the condition of wolfberry anticaking by selecting caking degree as an indicator. The factors of amount of silica, moisture absorption time and amount of calcium chloride affecting the caking degree were obtained by multiple regression fitting. The order of of the effect degree was: amount of silica added>moisture absorption time>amount of calcium. The optimal conditions of anticaking are: Calcium chloride 0.06%, silica 1.00%, and the moisture absorption time 12 days. In the above conditions, the caking degree is 48.73%. In the optimal anticaking conditions, vacuum packaging is better than non-vacuum packaging. Under the same degree of vacuum, the effects of different packaging materials on the anticaking effects are: polyethylene transparent plastic packaging (PE)>kraft paper (kraft paper/PE)>aluminum foil composite film packaging (aluminum foil/PE).
  • The application of micronized tartary buckwheat flour in noodle processing
    ZHANG Ling, ZHAO Guo-hua, ZENG Zhi-hong, ZHANG Xue-mei, LI Xue, LIANG Ye-xing, GAO Fei-hu, ZHANG Huan-huan, YU Hui
    Food and Fermentation Industries. 2018, 44(11): 222-228. https://doi.org/10.13995/j.cnki.11-1802/ts.016777
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    Using wheat flour as control,the best processing condition for noodle is: micronized tartary buckwheat flour 10%-40%, no gluten and thickening agent, and micronized tartary buckwheat flour10%. Using target profile of Mixolab, sensory evaluation and texture analysis, the micronized tartary buckwheat noodle′s quality was studied. The results show that Mixolab analyzer can prejudge the quality of noodles and guide noodle processing.
  • Effects of natural compound preservatives on storage quality of ma bamboo shoots
    ZHENG Jiong, TANG Ting, ZENG Rui-qi, ZHANG Fu-sheng
    Food and Fermentation Industries. 2018, 44(11): 229-236. https://doi.org/10.13995/j.cnki.11-1802/ts.016400
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    In this paper, 8 kinds of natural preservatives were screened and best compound preservative on bamboo shoots was selected. Then the bamboo shoots were treated with the natural compound preservative and compared with the control (untreated bamboo). The results showed: +0.05% natamycin +1.5% tea polyphenols could be used as an effective natural compound preservative, compared with the control group, the storage period of treated bamboo shoots extended to 36 d. Respiration intensity of bamboo shoots with compound preservatives treated group showed a downward trend during storage and was lower than that of the experimental control group of 1.5% chitosan. During the storage, compared with the control group, PAL and POD activities were low in both 1.5% chitosan and compounded preservatives groups, and both showed a trend of first increasing and then decreasing. The peak time of enzyme activity was delayed to 27 d. Bamboo shoots during storage lignin content was the lowest and least increased during the storage time for natural compound preservative treatment group. During the late storage period, the bamboo hardness decreased, and texture soften, but still had a good sensory quality. At the same time, natural compound preservative could delay the degradation of Vc and retained the nutritional content of bamboo shoots to its maximum extent.
  • Optimization of garlic drying method by microwave and hot air combination
    LI Xiang-li, LIU Jing, HOU Yi-chao, ZHU Le-le, MA Long-chuan
    Food and Fermentation Industries. 2018, 44(11): 237-244. https://doi.org/10.13995/j.cnki.11-1802/ts.016362
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    This study aimed to find the optimum conditions of garlic drying by microwave and hot air combination. The influence factors of microwave power density and hot air temperature were investigated using the drying rate, allicin content, sensory quality, whiteness, rehydration ratio and comprehensive scores were chosen as indexes. The combined drying conditions were optimized through L9 (33) orthogonal test with microwave power density, moisture content of conversion point and hot air temperature as experimental factors. The results showed that the comprehensive scores of garlic dried under microwave power at 9.2 W/g and hot air at 70 ℃ were 94.698 and 96.566, respectively. The overall score of garlic was significantly influenced by microwave power density (p＜0.01) but not significantly influenced by the conversion point of moisture content and hot air temperature (p＞0.05). The optimum conditions of combined microwave and hot air drying were 9.2 W/g microwave to 1.200 g/g moisture content of conversion point, then 60 ℃ hot air drying to 0.100 g/g moisture content. Under these optimum conditions, the content of allicin, rehydration ratio, whiteness, sensory evaluation and comprehensive score were 0.956 mg/g, 2.699, 83.130, 83.000 and 125.281, respectively. Therefore, microwave drying followed by hot air drying was a better method and quite suitable for garlic drying.
  • Changes in the quality of Southern Catfish (Silurus Meridionalis Chen) during different storage temperatures
    WANG Xiao-jun, SHEN Qiu-xia, LU Chao-ting, JI Li, DING Wen-wu, LI Mei, LI Ming-yuan
    Food and Fermentation Industries. 2018, 44(11): 245-250. https://doi.org/10.13995/j.cnki.11-1802/ts.016250
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    In order to provide a reference for its short-term storage, the shelf life of Silurus Meridionalis Chen under 4 and 0 ℃ were studied. The changes of fish sensory, physicochemical and microbial indicators of the fish were compared. The results showed that changing rate of each index increased with the storage temperature increasing. Moreover, the sensory score, water holding capacity, hardness, stickiness, elasticity and chewiness indexes were decreased continuously with storage time, while pH values in fish muscle showed a V-type change under both storage temperatures, and the total bacterial count, total volatile base nitrogen, thiobarbituric acid and K value index were increasing. According to the experimental results, the shelf life of Silurus Meridionalis Chen was 6 days at 4 ℃ and 10 days at 0 ℃.
  • Effects of hot air drying on the quality of Zanthoxylum schinifolium and its optimization
    YANG Bing, MEI Xiao-fei, PENG Lin, CHENG Hou-rong, KAN Jian-quan
    Food and Fermentation Industries. 2018, 44(11): 251-258. https://doi.org/10.13995/j.cnki.11-1802/ts.016805
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    In order to inhibit color browning of green pepper during natural drying and hot air drying, and improve the quality of dry green pepper, the combined treatment of hot air drying and steaming treatment was applied. On the basis of single factor test, the effect of different hot air drying conditions on the quality of dried green pepper was investigated. The results showed that the chromatic aberration of dried green pepper treated with steaming was better than that of untreated group whereas the content of volatile oil and hemp flavor of untreated group were slightly lower than that of steaming treatment group. Drying temperature and wind speed had a great influence on the quality of dried green pepper, the amount of green pepper had less influence. The best hot air drying combination was: hot air temperature 64.80 ℃, the amount of pepper 540.85 g and the hot air velocity 0.48 m/s. Regression model fitted very well with the hot air drying process. There was a good agreement between the predicted and experimental values, indicating the reliability of this model is high.
  • The semidry preparation of oxidized starch using microwave irradiation with vacuum-assisted method
    ZHANG Qing, ZHANG Shuai, DENG Li-ling, WU Chun-mei, ZHONG Geng
    Food and Fermentation Industries. 2018, 44(11): 259-265. https://doi.org/10.13995/j.cnki.11-1802/ts.016718
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    Vacuum treatment was applied to the oxidative modification of corn starch. With hydrogen peroxide as oxidant and prepared by microwave semidry process, the effects of catalyst dosage, water consumption, reaction temperature, vacuum time and other factors on the viscosity of starch were studied. Non-vacuum oxidized starche was used for comparison. The structure was characterized by Fourier transform infrared spectroscopy, polarized light microscopy, and scanning electron microscopy. The results show that the viscosity of vacuum oxidized starch is significantly lower than that of non-vacuum one. The viscosity and carboxyl content of vacuum oxidized starch was 11.8 mPa·s and 0.556%, respectively at the conditions of 60 ℃, 20 s vacuum treatment, 6 min microwave reaction; the dosage of hydrogen peroxide, catalyst and water was 10% (based on starch dry basis), 0.013 6% and 34%, respectively. The viscosity and carboxyl content of non-vacuum oxidized starch was 21.8 mPa·s and 0.414%, respectively. Therefore, vacuum-assisted preparation of oxidation of starch has advantages of less time, less energy, reducing emission and consumption. Structural characterization indicated that starch oxidation reaction occurred mainly in the amorphous regions.
  • Optimization of high-pressure instant chicken soup processing by response surface methodology
    HAN Hui, HE Zhi-fei, HU Dai-fang, ZHANG Chen-xi, LI Hong-jun, LI Ying-yue
    Food and Fermentation Industries. 2018, 44(11): 266-272. https://doi.org/10.13995/j.cnki.11-1802/ts.016889
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    In order to shorten the cooking time of chicken soup and save energy, response surface analysis was used to obtain the best cooking process parameters based on sensory evaluation and soluble solids and soluble protein. The optimum cooking time, temperature and pressure which were determined by single factor experiments. The response surface analysis results showed that the optimal cooking parameters were: cooking 53 min at 113 ℃ and 0.19 MPa. The sensory score was 8.42, soluble solids was 2.97% and soluble protein was 16.26 mg/mL, all were close to the predicted values.
  • Development of a cured beef tongue product
    ZHU Dan-dan, HAN Ling, YU Qun-li, LI Wen-dong, CAO Hui, HAN Guang-xing, LI Hang
    Food and Fermentation Industries. 2018, 44(11): 273-279. https://doi.org/10.13995/j.cnki.11-1802/ts.017013
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    For the use of increasing by-products of cattle and providing a theoretical basis for the research and development of cured beef tongue products, the optimal parameters of pickled formula, pickled technology and drying technology of beef tongue products were investigated by orthogonal experiment. The results indicated that the best formula and process of pickled and drying technology are 2.0% salt, 0.04% monascus red, 0.1% ginger sauce, 0.5% Sichuan pepper sauce, 0.9% Alpinia katsumadai sauce, 0.6% spiced sauce and 0.7% pepper sauce, respectively. Besides, the rolling time and curing time are 60 min and 60 h, respectively; the temperature, time and humidity in drying are 40 ℃,12d and 80%, respectively. The verification results indicated that the cured beef tongue products taste good and meets the requirements of GB 2730—2015.
  • Quantitative analysis of key components of base liquor based on near infrared spectroscopy
    MAI Shu-kui, WU Zhen-jun, CHEN Hong-guang, ZHANG Fu-yan, LI Zi-wen, LI Zong-peng, WANG Qiong-ya, YIN Jian-jun, WANG Jian
    Food and Fermentation Industries. 2018, 44(11): 280-285. https://doi.org/10.13995/j.cnki.11-1802/ts.016039
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    In this paper, the contents of ethyl acetate and ethyl lactate in base liquor were quantitatively analyzed by near infrared spectroscopy. The characteristic wave bands were selected using interval partial least squares (iPLS), synergy interval partial least squares (SiPLS), genetic algorithm partial least squares (GA-PLS), competitive adaptive reweighted sampling (CARS), and partial least squares (PLS) to establish a model for quantitative analysis of ethyl acetate and ethyl lactate. The results showed that the above four methods had certain optimization effect on the model. The optimization effect of genetic algorithm partial least squares (GA-PLS) and synergy interval partial least squares (SiPLS) were the most obvious. The R2 of ethyl acetate and ethyl lactate reached 0.989 7 and 0.991 0, and the Root Mean Squared Error of Prediction (RMSEP) respectively were 0.085 4 and 0.143 4, and the Ratio of performance to standard deviate (RPD) respectively were 8.5 and 8.6, which indicated that the stability and accuracy of the model were improved. The results showed that the near-infrared spectroscopy has a scientific significance for the detection of ethyl acetate and ethyl lactate in the base liquor.
  • Analysis of flavor characteristics of traditional highland barley in Tibetan area
    WANG Xue-wei, JIANG Wei, SUN Zhi-wei, LUAN Chun-guang, XUE Jie, QUAN Li, WU Yun, ZHANG Yu-hong
    Food and Fermentation Industries. 2018, 44(11): 286-291. https://doi.org/10.13995/j.cnki.11-1802/ts.017272
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    The main flavor of 6 different brands of highland barley wine was studied by gas chromatography mass spectrometry (GC-MS), and the index was retrieved and retained by spectral library. The results showed that 57 kinds of main flavor were identified in 6 brands of highland barley wine, which were involved in a total of nine kinds of substances including esters, alcohols, alkanes, aromatic compounds, aldehydes, ketones, heterocycles, acids, and phenols. The relative content of alcohols was the highest, and the range is between 61%-90%. The relative content of esters was between 4%-24%. The relative contents of acids and aldehydes were between 1.8%-5%. Wherein isoamyl alcohol, phenylethyl alcohol, isobutyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate were aroma active materials and had an important contribution to the highland barley wine flavor. The differences of the compounds of 6 brands of highland barley wine were not very significant, and the flavor compounds had strong stability and consistency.
  • Simultaneous determination of 3-methyl-quinoxaline-2-carboxylic acid and quinoxaline-2-carboxylic acid in pork by immunomagnetic beads captured colloidal gold immunochromatographic assay
    ZHOU Song, LIU He-bing, MA Li-cai, DING Ya-fang, ZHANG Jia-lin, BAI Chun-yang, TAO Xiao-qi
    Food and Fermentation Industries. 2018, 44(11): 292-300. https://doi.org/10.13995/j.cnki.11-1802/ts.016552
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    A sensitive colloidal gold immunochromatographic assay (CGICA) was established for simultaneous determination of 3-methyl-quinoxaline-2-carboxylic acid (MQCA) and quinoxaline-2-carboxylic acid (QCA) in pork. The method is using immunomagnetic beads to separate, purify and enrichment MQCA and QCA. The qualitative and quantitative determination cloud be finished within 5 min. The limit of detection (LOD) of qualitative and quantitative detection is 0.1 μg/kg (0.25 μg/kg for QCA). The optimized results showed that concentration of monoclonal antibody (anti-MQCA), antigen (Test line) and goat anti-mouse IgG (Control line) were 2.5, 1.2 and 1.0 mg/mL respectively. The optimized capture monoclonal antibody (anti-MQCA) for immunomagnetic beads was 40 μg/mg. When MQCA was spiked in pork at the concentration of 0.1, 0.5 and 2 μg/kg, QCA was spiked in pork at the concentration of 0.25, 1.25, 5 μg/kg; the recovery range was from 89.9% to 115.2%, and coefficient of variation was from 6.8% to 11.5%. Furthermore, 20 samples were analyzed with the developed CGICA, and results were correlated well with those obtained in liquid chromatography-tandem mass spectrometry (LC-MS/MS). This shows the potential of using CGICA for determination of MQCA and QCA in pork.
  • Determination of anthocyanins in colored rice by ultra-high performance liquid chromatography
    ZHAO Shan, XI Qing-qing, LI Xi, LEI Xin-yu, ZHONG Ling-li, HUANG Shi-qun, LUO Ling, GUO Ling-an, ZHOU Hong
    Food and Fermentation Industries. 2018, 44(11): 301-306. https://doi.org/10.13995/j.cnki.11-1802/ts.016228
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    Anthocyanins from colored rice were extracted with hydrochloric acid-methanol solutions under ultrasonic wave extraction. The detection of cyandin-3-O-glucoside chloride and peonidin-3-O-glucoside chloride in brown rice and rice bran were carried out by UHPLC-UV visible detector. The samples were four black rice, one purple rice and five red rice collected in Sichuan and Chongqing provinces. The results showed that the method was well linearly correlated in the concentration range of 0.5 to 50 μg/mL for anthocyanins (R2＞0.999); the recoveries of cyandin-3-O-glucoside chloride were 93.0%-98.5% with relative standard deviations (RSD) of 0.33%-3.50%; the recoveries of peonidin -3-O-glucoside chloride were 96.0%-111.7% with RSD of 0.42%-2.18%. The total amount of anthocyanins in black rice, black rice bran, purple rice and purple rice bran was 0-1 051.27, 74.06-206.82, 296.18 and 116.15 mg/kg respectively. Cyandin-3-O-glucoside chloride and peonidin-3-O-glucoside chloride were not detected in red rice, but cyandin-3-O-glucoside chloride was detected in some red rice bran samples, and the content was from 0 to 50.94 mg/kg.
  • Research progress and prospect of docosahexaenoic acid-rich oil production by Schizochytrium sp.
    HU Xue-chao, REN Lu-jing, HU Yao-chi, JI Xiao-jun, HUANG He
    Food and Fermentation Industries. 2018, 44(11): 307-312. https://doi.org/10.13995/j.cnki.11-1802/ts.018738
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Docosahexaeonic acid (DHA) is an important kind of ω-3 polyunsaturated fatty acid, which has been widely used in infant food additive and pharmaceutical industry. Bio-production of DHA-rich oil is the hot topic in recent research. This paper reviewed the common producing strains, product safety assessment and bio-production of DHA, especially the enhancement of DHA production by Schizochytrium sp., and technology innovation of lipid refining. Furthermore, combined with current status of domestic industrialization of DHA, the prospect of DHA-rich oil was also analyzed in this paper, which would provide the reference for the development of other value-added lipid-soluble chemicals.
  • Research progress of serralysin and its inhibitor
    ZHANG Lin-huan, SUN Mi, WANG Wei, SUN Jing-jing, LIU Jun-zhong, HAO Jian-hua
    Food and Fermentation Industries. 2018, 44(11): 313-318. https://doi.org/10.13995/j.cnki.11-1802/ts.017925
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Serralysin belongs to the subfamily of zinc metalloprotease M10B and is secreted by a variety of pathogenic gram-negative bacteria. It is a key virulence factor for some diseases. Serralysin inhibitor is an effective drug for treating these diseases and it can prevent antibiotic resistance in pathogenic bacteria. In this paper, serralysin and its inhibitor were reviewed, respectively. Four complexes of them were briefly described, in order to further understand the mechanism of the secretion of serralysin and to provide reference for designing novel inhibitor drugs.
  • Research progress of nondestructive detection methods in fruit quality
    WANG Shun, HUANG Xing-yi, LYU Ri-qin, PAN Si-hui
    Food and Fermentation Industries. 2018, 44(11): 319-324. https://doi.org/10.13995/j.cnki.11-1802/ts.016635
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fruit quality is a key factor in marketing competency. China is one of the largest fruit producers in the world. Improving quality of fruit detection will strengthen the competitiveness of China′s fruit industry. Nondestructive detection methods for food and agricultural products were widely used in agricultural products due to their nondestructive, rapid and accurate characteristics. This paper summarizes the research progress of main nondestructive detection methods including acoustic and electrical methods as well as novel technologies in the field, such as intelligent sensory bionic technology, spectral analysis technology, hyperspectral imaging and so on. The prospect of nondestructive detection method in fruit quality detection is also proposed.
  • Progress in research of mango kernel utilization
    LI Ke, LIU Xiao-yu, ZHANG Wei-guang
    Food and Fermentation Industries. 2018, 44(11): 325-332. https://doi.org/10.13995/j.cnki.11-1802/ts.016682
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Mango is one of the high-yield fruits widely cultivated in tropical and subtropical regions around the world. It is well known as the king of fruits due to its pleasantly aroma, highly nutritive value and adored by consumers. Wastes produced during the fruit processing was about 35%-60% of total fruit weight including peel and seeds. However, plenty of researches indicate that mango seed kernel contain carbohydrates, lipids and antioxidants abundantly which could be used as food ingredients or natural antioxidants. In this article, the relevant research findings on mango kernel are reviewed and hope it provides valuable information or evidence for the utilization of mango kernel.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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