15 January 2019, Volume 45 Issue 1

    

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  Research progress on physiological characteristics and health benefits of Lactobacillus plantarum

  WU Wanqiang, WANG Linlin, ZHAO Jianxin, ZHANG Hao, CHEN Wei

  Food and Fermentation Industries. 2019, 45(1): 1-13. https://doi.org/10.13995/j.cnki.11-1802/ts.019602

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  Lactobacillus plantarum is a kind of Gram-positive bacteria, belonging to Lactobacillus, which is widely distributed in nature, especially in various types of fermented foods. At the same time, L. plantarum is also an important probiotic in the human gastrointestinal tract, which plays an important role in promoting human health. L. plantarum has been widely used in foods, animal feeds, industrial production, medical care and other fields based on its good physiological characteristics and health benefits, and related research has been deeper and deeper. Therefore, this paper mainly reviewed the research progress on genomics, nutrient metabolism, stress tolerance mechanism, health benefits and clinical application of L. plantarum, aiming at providing reference for the research and application of L. plantarum.
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  Metabolic flux analysis of Escherichia coli producing lipase

  ZUO Zhengsan, ZHANG Ke, SONG Ping, HUANG Baoqi, FANG Xincao,HUANG He

  Food and Fermentation Industries. 2019, 45(1): 14-21. https://doi.org/10.13995/j.cnki.11-1802/ts.017870

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  This study investigated the fermentation characteristics of lipase LipA of Bacillus subtilis expressed by Escherichia coli in 5 L fermentor. After 2 h of induction, the maximum extracellular activity of lipase reached 18.11 U/mg. A reaction network for metabolic synthesis of lipase by E.coli was established. Through metabolic flux analysis, after inducing enzyme production, the metabolic flux of lactic acid increased. The carbon flux produced lactic acid through the embden-meyerhof-parnas(EMP) pathway, thus diverted the carbon flux of some synthetic biomass, and therefore reduced the biomass synthesis rate. The flux of proline increased to meet the needs of lipase synthesis. The reduction in the ATP flux limited efficient synthesis of lipase. This study provided a theoretical basis for further optimization of fermentation conditions and modification of metabolic pathways of lipase.
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  Isolation and purification, structure and molecular conformation and antioxidant activities of polysaccharides from Cordyceps militaris

  JIANG Qi, LOU Zaixiang, WANG Zhengqi, WANG Hongxin, CHEN Xiaoyun

  Food and Fermentation Industries. 2019, 45(1): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.017000

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  A neutral Cordyceps militaris polysaccharide (CMP) from crude Cordyceps militaris polysaccharides was purified by using dicthylaminoethyl 52(DEAE-52)column chromatography. The CMP was characterized by ultraviolet-visible (UV-visible) and fourier transforming infrared spectroscopy (FT-IR). Gas chromatography-mass spectrometry (GC-MS) was applied to analyze the composition of monosaccharides. The weight-average molecular weight (M_W) and the radii of gyration (R_g) of CMP were measured by multi-angle laser light scattering (MALLS), gel permeation chromatography (GPC) combined with reflective index detector (GPC-MALLS-RI). The chain conformation of CMP in solution was clarified at the same time. Additionally, the antioxidant activities of crude polysaccharides and CMP were compared. The results showed that CMP purified by DEAE-52 column had higher purity (mass fraction=76.63%), which was approximately 70.48% higher than that of crude polysaccharides (44.95%); The UV-visible spectrum showed that CMP had no significant absorption peaks at 260 nm and 280 nm. FT-IR revealed that CMP was an α-type polysaccharide. The monosaccharide compositions of CMP were mannose, glucose and galactose, with a molar ratio 1∶3.90∶1.51. The M_W and R_g of CMP were 2.432×10⁷ g/mol and 31 nm, respectively. Moreover, CMP exhibited a highly branched structure in solution. Furthermore, CMP had stronger DPPH and ABTS radical scavenging capacities than crude polysaccharides, which indicated that CMP possessed significant antioxidant activities.
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  Molecular cloning and biochemical characterization of endo-beta-1,4-galactanase AghA from Aspergillus niger

  CAI Ke,WANG Taikang,WANG Jun,DONG Zixing, TIAN Kangming,JIN Peng,LIU Xiaoguang,WANG Zhengxiang

  Food and Fermentation Industries. 2019, 45(1): 29-35. https://doi.org/10.13995/j.cnki.11-1802/ts.017756

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  High yields of galactooligosaccharides may be obtained by enzymatic hydrolysis of potato pulp using endo-β-1,4-galactanase (EC 3.2.1.89). In present study, the gene aghA encoding endo-β-1,4-galactanase from Aspergillus niger CICIM F0510 was thus cloned and expressed in Pichia pastoris, which generated the recombinant strain GS115 (pPIC-aghA). In shaking flask experiments, the activity of recombinant enzyme AghA was 130 U/mL. The optimal pH and temperature of AghA were 4.5 and 45 ℃, respectively, and it was stable at pH 4.0-6.0 or at 30-50 ℃. Most of chemical ions and EDTA had no significant effects on the activity of AghA, while it was strongly inhibited by Fe³⁺ and nearly completely lost in the presence of Hg²⁺. The V_max and K_m of AghA towards galactan (potato) were determined to be 400 mg/(mL·min) and 0.08 mg/mL, respectively. Besides, potato pulp was hydrolyzed by AghA into galactobiose, galactotrioses and a small amount of galactotetraose. The results obtained paved the way for large scale production of galactanase AghA and its applications in preparing galactooligosaccharides from potato pulp.
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  Cloning and activity identification of hydroxy fatty acid dehydrogenase from Lactobacillus plantarum P-8

  ZHAO Tongtong,ZHAO Wei,WANG Dan,ZHAO Guofen, LIU Yang,ZHANG Heping,BAO Qiuhua

  Food and Fermentation Industries. 2019, 45(1): 36-40. https://doi.org/10.13995/j.cnki.11-1802/ts.018180

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  The hydroxy fatty acid short chain dehydrogenase gene (CLA-DH) was amplified by PCR using the genomic DNA of Lactobacillus plantarum P-8 as a template. Bioinformatics analysis showed that this gene encoded 286 amino acids with a theoretical molecular mass of about 32 kDa, and a theoretical isoelectric point of 5.15. It was a hydrophilic cytoplasmic protein with no trans-membrane region. Its phosphorylation sites of serine, threonine, and tyrosine were 3, 3, and 7, respectively. The secondary structure of the protein mainly composed of α-helices, random coils, and β-sheets. The recombinant plasmid pET28a-DH was constructed by inserting CLA-DH into pET-28a(+), and then transformed into E.coli Transetta to obtain a compounded E.coli for expression. The recombinant bacteria had soluble expression at 16 ℃ after 16 h induction with 0.1 mmol/L IPTG. The results from Western Blot confirmed that the expression was recombinant CLA-DH. The purified recombinant CLA-DH was obtained by nickel column affinity chromatography. The preliminary activity assay of the recombinant CLA-DH showed that 10-hydroxy-cis-12-octadecenoic acid could be converted into 10-oxo-cis-12-octadecenoic acid, which laid a foundation for further analysis of the mechanism of transforming conjugated linoleic acid by L. plantarum P-8.
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  Clone and identification of a strong promoter from Bacillus amyloliquefaciens

  LIU Xiaochuan, CAI Xuxin, CHEN Huaqiang

  Food and Fermentation Industries. 2019, 45(1): 41-43. https://doi.org/10.13995/j.cnki.11-1802/ts.017857

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  Using a promoter probe plasmid, promoter P28 was isolated from Bacillus amyloliquefaciens XH7, which exhibited β-Gal activity in Escherichia coli (2 350 Miller U/mL) and Bacillus subtilis (3 340 Miller U/mL). Sequence analysis showed that promoter P28 contained P_ctpA (a ctpA gene encoding carboxy-terminal processing protease) and P_tal (a tal gene encoding translaldolase) connection in series, and it was recognized by sigma factor σ^K. Thus, this study provided a new strong promoter to the promoter library of Bacillus species.
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  Cell transformation by glutamic acid fermentation process assisted by ultrasound

  HU Hongtong, XU Da, XU Qingyang, CHEN Ning

  Food and Fermentation Industries. 2019, 45(1): 44-48. https://doi.org/10.13995/j.cnki.11-1802/ts.018093

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  In order to further increase the permeability of glutamic acid cell membranes and glutamate production, ultrasound was used to assist glutamate fermentation. In this study, single-factor experiments and orthogonal experiments were conducted to determine the optimal ultrasonic conditions: sonicated for 50 s using 65% amplitude every 5 min. Sonication was carried out for 8 h from the beginning of the fermentation to the end of the fermentation. Under the optimal ultrasonic conditions, glutamate fermentation had the OD (600 nm) of bacteria increased 13.8% to be 82.5, the glutamic acid yield increased 11.3% to be 168 g/L, and the saccharic acid conversion rate increased 4.3% to be 68.2%. The transformation time of bacteria advanced from 4 h to 2 h. Ultrasonic assisted glutamic acid fermentation could achieve better results and make the fermentation process more stable.
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  Biocatalytic production of D-phenyllactic acid by using whole cells of recombinant Escherichia coli

  BAO Zhiwei, SU Xiao, YANG Liuting, CHEN Yao, LUO Xi, FU Yongqian, SUN Xiaolong

  Food and Fermentation Industries. 2019, 45(1): 49-53. https://doi.org/10.13995/j.cnki.11-1802/ts.017960

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  Phenyllactic acid is an important organic acid that has been widely used in foods, pharmaceuticals, cosmetics and other fields. D-phenyllactic acid was catalytically synthesized by whole cells through constructing recombinant Escherichia coli BL21 (DE3)/pET28a-ldh D. The induction and transformation conditions were optimized and determined as follows: IPTG was added to a final concentration of 0.2 mmol/L when OD₆₀₀ reached 0.8 and cells were induced at 25 ℃ for 4 h. The optimal transformation conditions were as follows: using pH=7.0 phosphate buffer, 13 g/L sodium phenylpyruvate, 5 g/L glucose, 30 g/L cells (dry weight), at 37 ℃ and 200 r/min for 2 h. Under the optimal conditions, phenyllactic acid accumulated up to 5.2 g/L and the yield was 40%. Effects of fed-batch process using sodium pyruvate and glucoase on phenyllactic acid synthesis were explored, and the best processing scheme was obtained. After 3 h of conversion, the concentration of D-phenyllactic and its yield increased to 7.38 g/L and 52.7%, respectively. This study showed that the process of whole cell transformation for D-phenyllactic acid synthesis had good application prospects, which laid a foundation for subsequent enzymatic modification.
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  Effects of cultivation conditions on cell growth and lipid productivity of microalgae Isochrysis zhanjiangensis

  DONG Xuewei, LI Youzhi, HE Qingfang, YU Jinhui, BI Yuping

  Food and Fermentation Industries. 2019, 45(1): 54-61. https://doi.org/10.13995/j.cnki.11-1802/ts.017766

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  In order to improve the microalgae lipid productivity and optimize its cultivation conditions, Isochrysis zhanjiangensis was used as the research object, effects of trophic modes, light intensity, and NaNO₃ concentration on the growth and lipid accumulation, as well as the relationship between nitrogen consumption and growth in the course of culture were explored. The results showed that microalgae consumed more nitrogen while it grew faster. Compared to photoautotrophic and photoheterotrophic cultivation, more nitrogen was consumed to meet the growth needs under mixotrophic cultivation condition. More protein were accumulated under the conditions of sufficient nitrogen and mixotrophic cultivation, whereas more oil accumulated under the conditions of low nitrogen concentration and light intensity. Although the highest oil content of 46% was obtained under the photoheterotrophic cultivation when the light intensity was 100 μmol/(m²·s) and NaNO₃ concentration was 75 mg/L, the biomass concentration was only 0.46 g/L under the same condition. The highest biomass concentration of 2.20 g/L was obtained under the mixotrophic cultivation when the light intensity was 100 μmol/(m²·s) and NaNO₃ concentration was 750 mg/L. However, the oil content was only 32.77%. Considering factors, such as lipid productivity and cost-saving, the best lipid productivity of 80.06 mg/(L·d) was obtained under the mixotrophic cultivation when the light intensity was 100 μmol/(m²·s) and NaNO₃ concentration was 375 mg/L. Moreover, polyunsaturated fatty acids accounted for 30.82% of the total fatty acids contents under this condition. Therefore, this is a suitable condition for I. zhanjiangensis to produce microalgae oil as a nutritional substitute.
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  Improvement of enzyme activity by multi-strain co-cultivation for Koji making of Pixian horsebean paste

  CHEN Tingting, HU Qiong, TANG Jie, LEI Dan, ZHU Chunying, ZHANG Qing, XIANG Wenliang

  Food and Fermentation Industries. 2019, 45(1): 62-69. https://doi.org/10.13995/j.cnki.11-1802/ts.017952

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  In order to improve the enzyme activity of Pixian horsebean paste, fungus with high protease production ability from traditional fermented soy sauce products were isolated and identified. The enzyme activities of two Koji making processes were studied using single strain and multi-strain co-cultivation. Two strains, QM-6 and QH-3, with high-protease production ability were isolated. They were further identified as Aspergillus oryzae and Aspergillus niger, respectively, using morphology and biological analysis. The broad bean koji produced by co-cultivation with A. oryzae QM-6 and A. niger QH-3 had shorter fermentation period and more fragrance, compared with that using single strain cultivation. Moreover, activities of neutral protease, alkaline protease, and aminopeptidase were higher in koji produced by co-cultivation in comparison to those produced by A. oryzae QM-6 alone, with the highest activities of 1 532 U/g, 1 164 U/g, and 151 U/g, respectively. The highest activities of acid protease, cellulase, and amylase were also obtained using co-cultivation (513 U/g, 121 U/g, and 574 U/g, respectively), which were about twice as high as that of single strain fermentation. Based on the changes in mycelium, spores, color, flavor, texture of koji making, and enzyme activities, co-cultivation of A. oryzae QM-6 and A. niger QH-3 in broad bean koji making could effectively improve enzyme activities and qualities of broad bean koji to compensate the shortages of producing koji by single strain fermentation.
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  Relationship between beer mouthfeel and flavor compounds

  HU Shumin, HUANG Shuxia, YU Junhong, LIU Jiasup, YANG Zhaoxia, HUANG Shuli, ZHANG Yuxin

  Food and Fermentation Industries. 2019, 45(1): 70-76. https://doi.org/10.13995/j.cnki.11-1802/ts.017958

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  Mouthfeel is important for beer quality, but there were few studies conducted to investigate mouthfeel evaluation model and its influencing factors. The aim of this study was to construct a mouthfeel evaluation model in terms of fullness and roundness, and its key influencing factors were measured. 37 10°P beer samples were evaluated for their fullness and roundness. Levels of 40 flavor compounds were also determined, including alcohols, esters, cations and anions, organic acids, carbohydrates, and proteins etc. According to correlation analysis and partial least-squares regression (PLSR), relationships between flavor compounds and fullness and roundness were analyzed. Impacts of various factors on the mouthfeel were evaluated based on standardized regression coefficient of PLSR. The results showed that fullness was mainly affected by ions, organic acids, and polysaccharides. In addition, polysaccharides, succinic acid/malic acid, oxalic acid, lactic acid, and other organic acids and Ca²⁺ were advantageous to fullness, but the anion (SO^2-₄, Cl^-), K⁺, and isoamylol shoued opposite effects. Meanwhile, roundness was influenced mainly by cations, sugars and protein components. Roundness was increased by protein, alcohol, and esters, but not by sugars and organic acids. Finally, multiple regression prediction models for fullness and roundness based on their key influencing factors were constructed, and their R² reached 77.5% and 58.6%, respectively. The correlation coefficient between actual value and predicted value of fullness was 0.901 (P=0.006), which was higher than that of roundness (r=0.689, P=0.087), suggesting that this model coule be used for quantitative prediction of beer mouthfeel.
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  Functions of fermented fruit and vegetable juices for defecation and weight loss

  ZHANG Minjia, OUYANG Daofu, WANG Xiaoning, LIU Wenying, LIU Wei, YU Qin, ZHOU Yalin, XU Yajun, GU Ruizeng

  Food and Fermentation Industries. 2019, 45(1): 77-82. https://doi.org/10.13995/j.cnki.11-1802/ts.018623

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  In order to evaluate the functions of fermented fruit and vegetable juices for defecation and weight loss, a functional constipation model of mice was established by loperamide hydrochloride, and a model of nutritional obesity was established by feeding rats high calorie feeds. Mice were randomly divided into five groups based on their weight as follows: the blank control group, the model control group, and three experimental groups. The blank and model control groups were treated with distilled water every day at the same time as the experimental groups were given 2.1 mL/kg, 4.2 mL/kg, and 8.4 mL/kg fermented fruit and vegetable juices. The bowel movement and defecation were measured in laxative function evaluation experiments, and body weight and body fat were measured in weight loss function evaluation experiments. The results showed that the ink propulsion rate, time of producing the first black stool, and the dejection amounts within 5 h were significantly improved in experimental groups compared with the model control group. The body weight, the weight of testicles, perirenal fat, and the ratio of fat weight to body weight in experimental groups were significantly lower than that of the model centrol group. In conclusion, fermented fruit and vegetable juices played an important role in the laxative function and weight loss.
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  Changes in the content of 5-hydroxymethylfurfural in four different types of foods during in vitro gastrointestinal digestion

  ZENG Rui, ZOU Yueyu, WANG Ge, OU Shiyi

  Food and Fermentation Industries. 2019, 45(1): 83-87. https://doi.org/10.13995/j.cnki.11-1802/ts.017173

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  This study investigated the changes in 5-hydroxymethylfurfural(HMF) in four different types of commercial foods (coffee, biscuits, instant noodles, and chips) during simulated gastrointestinal digestion. After gastric digestion, a significant increase was observed for the HMF content in all selected foods expect coffee, which confirmed that some undetected HMF in foods during processing and storage were released under gastric condition. After further digestion of the gastric digests under simulated intestinal digestion, the HMF level in all tested foods significantly decreased, and there were large amounts of free amino acid produced. Additionally, the released amino acids, especially cysteine, was inversely proportional to the decrease in HMF in different foods. This may indicate that cysteine may react with HMF under intestinal condition, which resulted in a significant decrease in the concentration of HMF. Since it was observed in current research that forming HMF-cysteine adducts could reduce the toxicity of HMF towards Caco-2 cells, therefore, consuming suitable amount of protein when having foods high in HMF could reduce the toxicity of HMF.
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  Palatability of potato engineering rice based on fuzzy mathematics comprehensive evaluation

  YUAN Peng, DUAN Shenglin, OUYANG Daofu, LIU Shiwei, LIU Yifeng, LIU Yaxu, DU Yulan, YU Qin, YAN Jiangang, WANG Xi

  Food and Fermentation Industries. 2019, 45(1): 88-93. https://doi.org/10.13995/j.cnki.11-1802/ts.016713

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  In order to establish a method to evaluate the palatability of potato engineering rice, indica rice, japonica rice, and potato engineering rice made by extrusion were designed as research objects. Fuzzy comprehensive evaluation and combination weighting method together with texture analyzer were used to evaluate the palatability of potato engineering rice. The results of combination weighting method showed that among smell, appearance, palatability, and taste of rice, palatability had the maximum weight with 0.279, while the appearance of the rice weighed the minimum with a value of 0.178, which was in line with people′s general perception about the quality of rice. By analysing the hardness, springiness, and chewiness of the rice, these indexes were normalized to be analysed by weight. According to the fuzzy mathematics evaluation to divide index set of evaluation and to establish membership functions. The evaluation index set and comments on the quality of rice could determine the level of target samples and the merits of the case.
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  Effects of lipid oxidative modification by hydroperoxides on the structure of walnut protein

  WANG Dandan, SUN Linge, MAO Xiaoying

  Food and Fermentation Industries. 2019, 45(1): 94-99. https://doi.org/10.13995/j.cnki.11-1802/ts.016282

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  Walnut protein isolates were oxidized by lipid hydroperoxides, which were produced from different levels of linoleic acid oxidation catalysed by lipoxygenase. Effects of hydroperoxides on structural characteristics of walnut protein isolates were studied. The results showed that when 9 mL linoleic acid was added to 100 mL 0.05 mg/mL protein solution, walnut protein solubility decreased to 6.89%. The level of free sulfhydryl group decreased from 2.82 umol SH/g to 1.92 umol SH/g, and the carbonyl level increased from 2.26 nmol/mg to 4.23 nmol/mg. This indicated that the physicochemical properties of isolated walnut protein changed after oxidation. The CD spectrum analysis showed that protein oxidation caused reduction in the ɑ-helix and β-sheet contents, and the contents of β-turn and random-coil increased. With increasing amount of linoleic acid added, the degree of protein oxidation increased and protein surface hydrophobicity decreased from 429.66 to 405.24. Moreover, red shift happened to the highest fluorescent peak, and the intensity of endogenous fluorescence decreased. This suggested that lipid hydroperoxide oxidation could induce aggregation of isolated walnut protein, thus leading to further changes in its secondary and tertiary structures. Furthermore, oxidation caused the contents of small molecule polypeptides decreasing, and the levels of protein aggregates gradually increased in the molecular weight distribution of walnut protein. The results indicated that the structure of walnut protein changed by lipid hydroperoxide oxidation, which caused the formation of oxidative aggregates of walnut protein.
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  Effects of pH-shifting combined with mild heating processes on structural and functional properties of broad bean protein isolates

  ZHOU Xiangjun, DONG Ruihong, GAO Yixia

  Food and Fermentation Industries. 2019, 45(1): 100-108. https://doi.org/10.13995/j.cnki.11-1802/ts.016995

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  Effects of pH-shifting combined with mild heating process on structural and functional properties of broad bean protein isolateS(BBPI) were investigated. The BBPI underwent heat treatment (25 ℃, 37 ℃ and 55 ℃) at pH=1.5 for 0, 1.5 h, 3.5 h, and 5.5 h, respectively, followed by refolding at neutral pH. Changes in its solubility, emulsification, sulfhydryl/total sulfhydryl content, UV and fluorescence spectrum, surface hydrophobicity, secondary structure content, and microstructure were explored. The results showed that both solubility and emulsification decreased first and then increased with time. The sulfhydryl content increased first and then decreased at 37 ℃ and 55 ℃, respectively, and it remained almost unchanged at 25 ℃. At 37 ℃, total sulfhydryl content increased first and decreased rapidly. It remained almost stable at the beginning and reduced at 25 ℃ and 55 ℃, respectively. UV and fluorescence spectroscopy revealed that most of the tryptophan(Trp) residues were wrapped and located mainly in the hydrophobic area in the inner core of BBPI at 25 ℃. However, the Trp residues were found unfolded at 37 ℃. Surface hydrophobicity of BBPI increased first and then decreased at 25 ℃ and 37 ℃, respectively, but it increased and then fluctuated at 55 ℃. As temperature increasing, the α-helical and β-sheet of BBPI gradually transformed into β-turn and random coil, and the particles were spherical agglomerates with average diameter around 80-130 nm. Therefore, it was concluded that structural and functional properties of BBPI could be changed via pH-shifting combined with mild heating process to some extent.
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  Influences of konjac glucomannan on the stability of emzyme hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin emulslon

  QU Yuan, HOU Xiaoyan, LI Shanshan, SHEN Guanghui,LUO Qingying, WU Hejun, PU Biao,YE Meng, ZHANG Zhiqing

  Food and Fermentation Industries. 2019, 45(1): 109-114. https://doi.org/10.13995/j.cnki.11-1802/ts.018061

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  In order to further understand the effects of polysaccharides on the stability of emulsion stability, this study aimed to investigate the effect of konjac glucomannan (KGM) on the stability of hydrolyzed Zanthoxylum armatum DC. seed kernel glutelin (HZADSKG). The results showed that 0.3% KGM had a stable effect on the stability of HZADSKG emulsion. The emulsion containing KGM had good pH stability (5-7), ionic strength stability (0-400 mmol/L NaCl, pH=3), and thermal stability (30-90 ℃, 0 mmol/L NaCl, pH=3). This study provided references for using polysaccharides as a natural macromolecular stabilizer to enhance the stability of protein emulsion. It also provided a theoretical basis for applying HZADSKG in food industries in the future.
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  Effects of ultramicro pulverization on protein morphology and physicochemical properties of safflower seed meal

  ZHANG Aiqin, SUN Qian, LI Fang, LUO Fengshou, KONG Lingming

  Food and Fermentation Industries. 2019, 45(1): 115-120. https://doi.org/10.13995/j.cnki.11-1802/ts.016496

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  Safflower meal has higher protein level, up to 25%-35%, comparing to other plant proteins. By measuring the molecular weight and microstructure, the molecular weight of safflower seed meal protein was found to be generally between 20-45 kDa, and the distribution of protein was more concentrated. By using scanning electron microscopy (SEM), protein from safflower seed meal obtained by ultramicro pulverization was found smaller and more dispersed, with a larger specific surface area and a smaller size. The agglomeration ability of superfine comminution was 2.5 times as strong as that of the ordinary comminution. The intermolecular cohesion was 16.962, which was 45.68% higher than that of ordinary comminution. Protein powder fluidity was 1.06 times higher than normal comminution. In other words, its fluidity was slightly worse than the ordinary comminution. The ultrafine pulverized safflower seed meal had higher solubility, emulsifying and foaming properties than the normal pulverized safflower seeds, which were 56.83%, 41.60% and 36.53%, respectively. Overall, the functional characteristics of ultrafine pulverized safflower seed meal had been improved and its comprehensive use could be made.
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  Preparation and physicochemical properties of sulforaphane- encapsulated zein aqueous nano-dispersions

  TIAN Yifan, CHEN Fang, TAN Xiaolu, ZHAO Guohua, YE Fayin

  Food and Fermentation Industries. 2019, 45(1): 121-127. https://doi.org/10.13995/j.cnki.11-1802/ts.017077

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  In this study, the sulforaphane-encapsulated zein aqueous nano-dispersions were prepared by anti-solvent method by using low concentrate gum arabic as a stabilizer. The physicochemical properties and releasing characteristics of sulforaphane were investigated. The results showed that the average size, polydispersity index (PDI), and zeta potential of zein/gum arabic nanoparticles without encapsulating sulforaphane were 184.1 nm, 0.135 and -33.5 mV, respectively. The size, PDI, and zeta potential of sulforaphane-encapsulated zein/gum arabic nanoparticles varied from 159.8 nm to 180.2 nm, 0.152 to 0.198, and -32.1 mV to -37.5 mV, respectively. The TEM results showed that the nanoparticles were nearly spherical. When the weight ratio of sulforaphane to zein was 1∶25, the encapsulation efficiency and loading capacity were 92.3% and 43.4 mg/g, respectively. As the weight ratio increased, the encapsulation efficiency decreased significantly while loading capacity slightly increased in the range of 60.6-78.7 mg/g. When the pH was increasing, the particle sizes of the nanoparticles at pH=2-4 decreased significantly, while changes at pH 4-8 were insignificant. The particle size changed insignificantly at 25-55 ℃, while it increased from 200 nm to about 350 nm with an increase in ambient temperature (55-85 ℃). The results of released sulforaphane showed that the cumulative releasing rate within 60 min was nearly 50% and almost completely released within 240 min. This study provides an experimental reference for encapsulating of sulforaphane.
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  Effects of single bacteria and compounded bacteria fermentation on volatile compounds of pork jerky

  GAO Jing, CAO Yeping, HUAN Yanjun

  Food and Fermentation Industries. 2019, 45(1): 128-136. https://doi.org/10.13995/j.cnki.11-1802/ts.018359

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  Lactobacillus plantarum and Saccharomyces cerevisiae were used to produce single bacteria fermented and mixed bacteria fermented pork jerky. Gas phase electronic nose and solid phase microextraction-gas chromatography-mass spectrometry were used to compare the differences in flavor compounds in traditional pork jerky, single bacteria fermented pork jerky, and mixed bacteria fermented pork jerky. The results showed that the electronic nose could well distinguish different pork jerky samples. Combining the analysis of volatile compounds through gas chromatography-mass spectrometry and sensory evaluation results, it was found that fermentation could significantly enhance the flavor of pork jerky, and the flavor of mixed bacteria fermented pork jerky was superior to the single bacteria fermented one. The key flavor compounds of mixed bacteria fermented pork jerky were 1-octene-3-ol, heptanal, decyl aldehyde, nonanal, ethyl butyrate, ethyl hexanoate, ethyl valerate, ethyl heptanoate, ethyl octanoate, and 2-ethyl methacrylate.
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  Asparagus new type rice wine brewing and its quality analysis

  LIU Mingming, ZHOU Yangzi, YUAN Lemei,SHUI Junrui,XIONG Li, BIAN Minghong

  Food and Fermentation Industries. 2019, 45(1): 137-144. https://doi.org/10.13995/j.cnki.11-1802/ts.018083

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  Taking Asparagus and glutinous rice as main raw materials, a new type of compounded rice wine was brewed. The processing parameters were optimized by single factor experiments and orthogonal experiments as follows: the ratio of asparagus to glutinous rice was 1∶9(g∶g). After cooking and gelatinization, 1% angel flavored wine was added with the ratio of material to water was 1∶1, followed by fermenting at 30 ℃ for 5 d. The aspartame rice wine prepared according to the optimal processing condition had 8.8% vol alcohol, 7.2 g/L total acid, 126.6 g/L total sugar, 25.4 g/L reducing sugar, 494.6 mg/L amino acid nitrogen, and 4.85 mg/L total biogenic amines. The wine was clear and transparent with obvious asparagus fragrance. The wine body was round, plump, and elegant. Through antioxidant experiments, the scavenging rate of ·OH in asparagus rice wine was 15.23%, and the clearance rate of superoxide anions was 18.28%, which was higher than that of ordinary rice wine without asparagus. It was verified that asparagus rice wine had stronger free radical clearance ability, reducing ability, and good anti-oxidant ability. The total amounts of amino acids in asparagus rice wine reached 1 721.642 nmol/mL, which was 62% higher than that in ordinary rice wine without asparagus. Additionally, this constituted the unique nutritional ingredients of asparagus rice wine.
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  The stability, antifungal and antioxidant effects of coriander essential oil

  DUAN Bin, GE Yonghong, LI Canying, WEI Meilin, CHEN Yanru, TANG Qi, LI Xue

  Food and Fermentation Industries. 2019, 45(1): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.017316

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  The stability of coriander water-extract essential oil was studied, as well as its inhibitory effect on Trichothecium roseum and its scavenging effect on ABTS free radicals. The results showed that the coriander essential oil had better stability at 25-60 ℃ and pH=5.0-8.0. Flavonoids in essential oils were lost with time under UV irradiation (30 W×2). H₂O₂, Na₂SO₃, and citric acid affected the stability of coriander essential oil. Common food additives including NaCl, ascorbic acid, sucrose, and fructose promoted the stability of coriander essential oil. Antifungal results showed that coriander essential oil extracted with water significantly inhibited the mycelia growth of T. roseum, and the minimum inhibitory concentration was 6.25%. Coriander essential oil also had a good scavenging ability on ABTS free radicals. The scavenging rate was more than 80% when the concentration was 0.04%.
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  Effects of NaCl-CaCl₂ treatment on phenolics accumulation and antioxidant capacities of soybean sprouts

  YU Qian, MA Yan, FAN Danjun, GONG Ruyi, WANG Pei, GU Zhenxin, YANG Runqiang

  Food and Fermentation Industries. 2019, 45(1): 152-158. https://doi.org/10.13995/j.cnki.11-1802/ts.016869

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  In order to investigate whether chloride salt affects phenolics contents during soybean germination, effects of exogenous NaCl (1.5 mmol/L), CaCl₂ (6 mmol/L), and NaCl combined CaCl₂ (1.5 mmol/L NaCl+6 mmol/L CaCl₂) treatments on the sprouts growth index, total phenolics contents, phenolic acids contents, and antioxidant capacity were studied. The results showed that NaCl and CaCl₂ treatment alone could promote the soybean sprouts growth, and the effect was more obvious under NaCl-CaCl₂ treatment. Simultaneously, the contents of total phenolics and phenolic acids in soybean sprouts increased significantly under NaCl-CaCl₂ treatment. DPPH and ABTS radical scavenging activities also improved after NaCl-CaCl₂ treatment. This indicated that NaCl-CaCl₂ treatment plays an important role in enhancing the contents of phenolics and improving the antioxidant capacities of soybean sprouts.
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  Effects of storage conditions on the oxidative rancidity of cold-pressed walnut oil

  YANG Yuanyuan,WANG Rui,ZHANG Youlin

  Food and Fermentation Industries. 2019, 45(1): 159-164. https://doi.org/10.13995/j.cnki.11-1802/ts.016880

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  This study was based on cold-pressed walnut oil to explore its physical and chemical indexes before and after its refining. Effects of gas composition, temperature, light, metal ions, and antioxidants on the changes in acid value and peroxide value of cold-pressed walnut oil during storage were investigated. The results showed that the indexes of cold-pressed walnut oil were much lower than that before refining. Gas component, temperature, lighting, and antioxidant used during storage had significant influences on the acid value and peroxide value(P<0.05)of cold-pressed walnut oil. The effects of different metal ions on oil oxidation were not significant (P>0.05). When the oil was stored at 5 ℃ with 0.02% TBHQ added, degradation of walnut oil quality could be effectively retarded. When the walnut oil was stored for 28 months, its acid value and peroxide value were 74% and 2%, respectively, lower than the national standard.
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  Physicochemical characteristics of dried yak meat prepared by different techniques

  GU Xuedong, ZHAO Juanhong, SUN Shuguo, MA Meihu, YANG lin, LUO Zhang

  Food and Fermentation Industries. 2019, 45(1): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.017025

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  In order to study the physical and chemical properties as well as the infrared spectrum characteristics and the surface structure of yak meat obtained by different drying methods, five methods including: freeze-drying, cooked+constant temperature drying, cooked+microwave drying, microwave cooked+constant temperature drying, and microwave cooked+microwave drying, were carried out to find the most appropriate method. The results showed that the yield of dried beef obtained by microwave cooked and microwave drying was the highest, which was (45.97±1.54)%, with the lowest degree of proteolysis and Aw (0.797±0.056). Also, its color could be maintained to be as close as to that of fresh yak meat. In addition, results of FT-IR showed that the characteristic peaks of triacylglycerides changed after microwave cooked and dried yak meat compared to freeze dried yak meat, but the protein α-helix and β-sheet structure remained well. Furthermore, the surface of yak meat cooked and dried by microwave displayed a more compact structure based on scanning electron microscopic observations. This study laid a good foundation for preparing high quality and storable yak meat
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  Effects of chickpea flour on rheological properties of dough and the quality of composite noodles

  ZHANG Ju, ZHONG Jinfeng, LEI Fan, QIN Xiaoli

  Food and Fermentation Industries. 2019, 45(1): 171-176. https://doi.org/10.13995/j.cnki.11-1802/ts.016875

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  Chickpea is a nutrient-rich legume with large amounts of protein and insoluble dietary fiber, and low content of fat. It is beneficial to human health and is popular among consumers. However, the effect chickpea flour on the qualities of composite noodles is unclear. Therefore, a certain amount of chickpea flour was blended with wheat flour when preparing composite noodles. The effects of chickpea flour were investigated in terms of the rheological of the dough and the cooking quality and texture properties of noodles. The results showed that when the weight ratio of chickpea flour to wheat flour was less than 2∶8, it had a little impact on the rheological properties of the dough and the qualities of the noodles. As the amount of chickpea flour added further increased, the dough became more fluid, and the processing performance significantly reduced. Moreover, the broken rates of cooked noodles significantly increased and the texture properties became worse. Finally, the optimal conditions for preparing composite noodles were as follows: the weight ratio of chickpea flour to wheat flour was 1∶9, with further addition of 0.5% konjac powder, 0.5% salt, and 35% water (based on the total weight of chickpea and wheat flour). The composite noodles not only contained special and pleasant bean flavor of chickpeas, but also expanded the nutritional spectrum of traditional noodles.
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  Preparation of tremella and lotus seed cake

  WANG Caixia, JI Yingrui, DENG Wenli, HE Fang, LV Xiaolong, LIU Fuming, SANG Shengwang

  Food and Fermentation Industries. 2019, 45(1): 177-182. https://doi.org/10.13995/j.cnki.11-1802/ts.017012

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  Tremella and lotus seed were used as main materials to prepare the tremella and lotus seed cake. The gelling ability of polysaccharides from tremella and starch from lotus seed contributes to the formation of the cake. Four single factor experiments were performed. The factors including: the ratio of tremella powder to lotus seed power, the contents of added gum complex, citric acid, and sugar. Further response surface design was used to optimize the formulation of the cake. According to the sensory evaluation and texture analysis, the optimal processing technology to produce the tremella and lotus seed cake was determined as follows: 16 g tremella and lotus seed powder (tremella∶lotus seed=2∶1), 2.36 g gum complex (pectin∶carrageenan∶agar=3∶2∶1), 0.32 g citric acid, and 24.2 g sugar. After boiling with 220 ml water (95 ℃ for 30 min), molding and cooling, the cake was dried at 60 ℃ for 11 h and it was then turned over for further drying (70 ℃ for 6 h). The final product, which was easy to preserve and convenient to carry, was a healthy, tasty, and nutritious snack suitable for both young and the old.
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  Detection of viable Lactobacillus plantarum P-8 in fermented milk using propidium monoazide combined with real-time fluorescence quantitative P

  CRHAN Zhihao,GUO Shuai,HUANG Tian,ZHENG Yan,WANG Yuejiao,BAI Mei, WANG Jicheng ZHANG Heping

  Food and Fermentation Industries. 2019, 45(1): 183-189. https://doi.org/10.13995/j.cnki.11-1802/ts.018232

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  Propidium monoazide (PMA) was combined with real-time fluorescent quantitative PCR to detect DNA of living bacteria in milk products. A new, fast, and accurate method to detect Lactobacillus plantarum P-8 in fermented dairy products was developed. Influencing factors, such as concentrations, dark incubation, duration of illumination were determined to establish the optimal PMA treatment scheme. The results showed that after treating L. plantarum P-8 at 80℃ for 60 s, they became membrane-damaging. When 40 ug/mL PMA was used for 10 min dark incubation, followed by espousing for 20 min, PMA did not influence the living bacteria's DNA amplification. In addition, it inhibited DNA amplification of dead cells. A standard curve with a good linear relationship was set up based on L. plantarum P-8 plasmid standards. The relative coefficient of the curve was 0.992 9, and the lowest detection limit was 10³ CFU/mL with good specificity. This method laid a foundation for improving the detection of viable probiotics in fermented milk products.
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  Analysis of volatile sulfur compounds of garlic slices rinsed waste water and in its ultra fltration concentrate

  WU Yang, XIA Mengying, TANG Luhong

  Food and Fermentation Industries. 2019, 45(1): 190-196. https://doi.org/10.13995/j.cnki.11-1802/ts.016912

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  Compared with fresh garlic extract (FGE), volatile sulfur compounds (VSCs) in garlic slices rinsed water (GSRW), in its ultra fltration concentrate (UFC) as well as in its corresponding natural fermentate (UFCNF) and Reverse Osmosis concentrate of UltraFiltration permeate (ROC) were analyzed using Solid-Phase Micro Extraction coupled with GC-MS. There were 35, 54, 57,46, and 54 volatiles in total identified from FGE, GSRW, UFC, UFCNF, and ROC, respectively. Among them, there were 21, 20, 25, 17, and 20 VSCs in above mentioned liquid samples. The peak area of VSCs accounted for 96.279%, 87.737%, 76.897%, 58.971%, and 87.3% of total peak area for FGE, GSRW, UFC, UFCNF, and ROC, respectively. 5-ethyl-2-imino thiazolidine-4-ketone and 2-acetamino-δ-(2)-thiazolin-4-one were two new VSCs detected and identified for the first time.
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  A rapid alcohol tester for determining alcoholic strengths of alcoholic beverages

  LI Guohui, GAO Hongbo, Lv Zhiyuan, CHANG Di, WANG Daobing, ZHONG Qiding

  Food and Fermentation Industries. 2019, 45(1): 197-201. https://doi.org/10.13995/j.cnki.11-1802/ts.018046

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  In this paper, rapid distiller and alcohol tester were used to determine alcohol contents of alcoholic beverages. In addition, the optimal distillate volumes of different samples were validated, and the accuracy, precision, and applicability of the method were analyzed systematically. The results showed that there were no significant differences (P>0.05) in alcoholic strengths between reference samples as well as the alcoholic strengths measured at 15-25 ℃. The alcoholic strengths of distilled liquor and fermented wine with different alcohol contents were measured by the rapid method and the pycnometer method. The results of these two measurements were consistent and had no significant differences (P>0.05). Moreover, the precision of super alcomat (SD≤0.01% vol) was better than that of pycnometer method. Super alcomat could determine the alcoholic strength in 20 s. It is simple, effective, and with excellent repeatability, and thus can be widely used for production guidance and quality control for alcoholic beverages enterprises, as well as for testing organizations for daily inspection.
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  Analysis of volatile compounds in Chrysanthemum moriflium Ramat by HS-SPME-GC-MS/MS combing retention index

  ZHANG Pengyun,LI Rong,LI Haoyang,LONG Chunxia, YANG Luqi,ZHANG Feng

  Food and Fermentation Industries. 2019, 45(1): 202-209. https://doi.org/10.13995/j.cnki.11-1802/ts.016598

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  Volatiles in Chrysanthemum moriflium Ramat were investigated by using headspace solid-phase microextraction (HS-SPME), gas chromatography-triple quadrupole mass spectrometry(GC-MS/MS), and automated mass spectral deconvolut ion and identification system (AMDIS) based on the retention index (RI). According to the peak area and the number of peaks, the optimal HS-SPME conditions were as follows: extracted 0.3 g Chrysanthemum moriflium Ramat with 1.0 g NaCl and 8 mL distilled water at 70 ℃ for 50 min by the 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber, then desorb the fibre for 5 min. Under this condition, 88 volatile compounds in total were identified, which were mainly alkenes, alcohols, ketones, aldehydes, esters, phenols, acids, alkanes, and aromatic hydrocarbons. Among them, alkenes (26.48%), alcohols (23.55%), and ketones(5.86%) were predominantly present.
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  Changes and principal component analysis of volatile compounds in corn ears during frozen storage

  XU Rui, LI Hongjun, HE Zhifei

  Food and Fermentation Industries. 2019, 45(1): 210-218. https://doi.org/10.13995/j.cnki.11-1802/ts.017126

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  In order to study the effects of storage temperature and duration on the volatility of corn, HS-SPME and GC-MS were used to detect the volatile flavor in corns stored at -4 ℃, -18 ℃, and -40 ℃ for 1, 2, 3 months. This provides a theoretical guidance for storing and preserving corn ears. This research showed that with prolonged storage time, the relative contents of hydrocarbons increased first and then decreased at -4 ℃ and -18 ℃. The quantities and relative contents of alcohols increased continuously, while the amounts of ketones decreased continuously. When the storage temperature was -18 ℃ and -40 ℃, the relative contents of aldehydes, acids, and esters decreased first and then increased. In addition, when the storage pericd was 1 month, the lower the storage temperature, the greater the quantities of hydrocarbons and ketones, but their relative contents were smaller. When the storage period was 3 months, the lower the storage temperature, the greater the relative contents of hydrocarbons, ketones, and esters, and the amounts and relative contents of aldehydes were smaller. Then, 63 major volatile compounds were selected for principal component analysis. The volatile compounds were mainly aldehydes, ketones, esters. Ethyl palmitate, decanal, 2,3-octanedione, 4-methylbenzophenone, octanal, phytan, dinonyl sebacate, isopropyl palmitate, diisobutyl phthalate, isopropyl myristate were the main volatile compounds of corn ears.
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  Determination of residual carbamazepine in livestock and poultry meat by multi-wavelength visible absorption spectroscopy

  JIANG Hong, WU Xiaoyan, HU Jinlai

  Food and Fermentation Industries. 2019, 45(1): 219-223. https://doi.org/10.13995/j.cnki.11-1802/ts.017216

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  A new multi-wavelength visible absorption spectroscopy method for determining residual carbamazepine in livestock and poultry meat was established. In Tris-hydrochloric acid medium of pH=3.59, fast green FCF reacted with carbamazepine formed a green ion association complex with obvious three negative absorption peaks, and a faded phenomenon appeared in visible area. The maximum negative absorption peak was located at 660 nm, and the other two negative absorption peaks located at 558 nm and 424 nm, respectively. Their linear range were within 0.05-3.8 mg/L. Within this range, Beer's law was obeyed. Their apparent molar absorptivity (κ) were 6.74×10⁴ (660 nm), 5.71×10⁴ (558 nm), and 5.13×10⁴ (424 nm) L/(mol·cm), respectively, with the quantitation limits being 0.11 mg/kg (660 nm) and 0.10 mg/kg (424 nm and 558 nm), respectively. When the double wavelength (660 nm+558 nm) superposition negative absorption spectrometry was used to determine the concentration of carbamazepine, its sensitivity attained 1.25×10⁵ L/(mol·cm) and its quantitative limit was 0.053 mg/kg. When three-wavelength (660 nm+558 nm+424 nm) superposition negative absorption spectrometry was used to determine the concentration of carbamazepine, its sensitivity attained 1.76×10⁵ L/(mol·cm) and its quantitative limit was 0.036 mg/kg. When the most sensitive three-wavelength method was applied to determine the content of residual carbamazepine in the livestock and poultry meat with spiked recoveries, the recovery and RSD% (n=5) were found to be in the ranges of 98.4%-102% and 2.4%-3.2%, respectively.
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  Quality evaluation and determination of donkey-hide gelatin and bovine-hide gelatin in health-care food of donkey-hide gelatin

  WANG Chao,CHI Shaoyun,YANG Zhao,ZHU Bo,PEI Lin,XU Hui

  Food and Fermentation Industries. 2019, 45(1): 224-228. https://doi.org/10.13995/j.cnki.11-1802/ts.016740

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  Donkey-hide gelatin and bovine-hide gelatin were determined in 6 kinds of formulations, such as powder, capsule, lozenge, jell, and oral solution, and 67 samples of donkey-hide gelatin using UPLC-MS/MS. The contents of donkey-hide gelatin and bovine-hide gelatin were analysed and evaluated by measuring L-hydroxyproline, glycine, alanine, L-proline, moisture, and protein. The content of donkey-hide gelatin in tablets was found to be 39%-65%, and protein was 68%-84%. The detection rate of bovine-hide gelatin was 22.8%, and 2 batches exceeded the standard. The content of donkey-hide gelatin indicated as the sum of L-hydroxyproline, glycine, alanine, and L-proline had significant differences in other 5 formulations, as they were all lower than that in tablets. Moreover, 16 batches were detected to contain bovine-hide gelatin, but none of them exceeded the standard. The present method is repeatable and sensitive to distinguish donkey-hide gelatin and bovine-hide gelatin. It is necessary to pay attention to raw materials of donkey-hide gelatin and formulate standards for different formulations.
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  Research progress on enzyme-mediated cyclization of peptides

  CHENG Xiaozhong, ZHOU Zhifang, WU Zhimeng

  Food and Fermentation Industries. 2019, 45(1): 229-235. https://doi.org/10.13995/j.cnki.11-1802/ts.018264

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  Cyclic peptides are thermally and chemically stable. They have good selectivity and enhanced binding affinity towards target biomolecules. They can be used for structure-activity studies and por drug development. In order to further study their structures and functions, preparing cyclic peptides has become an important problem. Up to date, manufacturing cyclic peptides mainly relies on chemical synthesis, which requires fully protected linear peptide substrate and therefore represents a major challenge. Enzyme-mediated cyclization has been developed as a promising strategy due to their extremely powerful ligating ability and excellent selectivity, which can be applied to generate complex cyclic peptides. Herein, recent advances in enzyme-mediated cyclization of peptides were discussed in this review.
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  Research progress on detecting aflatoxins in foods using fluorescence immunoassay

  ZUO Xiaowei, LEI Lin, LIU Hebing, TAO Xiaoqi

  Food and Fermentation Industries. 2019, 45(1): 236-245. https://doi.org/10.13995/j.cnki.11-1802/ts.018496

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  Aflatoxins are the most toxic toxins among all well-known mycotoxins. They are recognized as a Class I carcinogen, and are widely present in grains, nuts, oils, milk and their products. Therefore, developing an accurate, rapid, and efficient detection method is of great significance for ensuring food safety and for human health. Fluorescence immunoassay has advantages of high sensitivity, good accuracy, fast detection, and simple operation. Therefore, it is very suitable for on-site high-throughput rapid screening. In recent years, it has been increasingly used for detecting aflatoxins in foods. In this review, four commonly used tracers (fluorescein, quantum dots, upconverting nanoparticles, and rare earth ion chelates) were introduced. Then, principles of five fluorescence immunoassays (fluorescence-linked immunosorbent assay, fluorescence immunochromatographic assay, fluorescence polarization immunoassay, fluorescence resonance energy transfer immunoassay, and time-resolved fluoroimmunoassay) were reviewed. Besides, the latest research progress on detecting aflatoxins in foods using these methods nationally and internationally were emphasized to provide guidance for future researches.
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  Research progress on bacteriophages for preventing and controlling foodborne pathogens

  HU Ying, LI Hongjun, HE Zhifei

  Food and Fermentation Industries. 2019, 45(1): 246-251. https://doi.org/10.13995/j.cnki.11-1802/ts.017523

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  Bacteriophages have been recognized as one of the most potential antibiotic replacements due to their high efficiency of specific recognition and lysis of host bacteria. More and more scholars have applied it to prevent and control pathogenic bacteria in clinical, veterinary and food fields. This review explored the bacteriophages' basic characteristics, antibacterial mechanisms and their safety. Additionally, research progresses on controlling food-borne pathogens in various foods by bacteriophages and their future applications were reviewed.
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  Review on applications of non-destructive testing techniques in adulterated meat and meat products

  ZENG Xueqing,LI Hongjun,WANG Zhaoming, GAN Xiao,HE Zhifei

  Food and Fermentation Industries. 2019, 45(1): 252-258. https://doi.org/10.13995/j.cnki.11-1802/ts.017198

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  Adulterated meat and meat products have become a global food safety concern, as its consumption may cause public health issues. Non-destructive testing techniques have important applications in rapid screening of adulterated meat and meat products, including infrared spectroscopy, raman spectroscopy, hyperspectral imaging, multispectral imaging, nuclear magnetic resonance, and electronic nose and tongue. Non-destructive testing techniques have advantages that traditional detection techniques do not have. They are cost-saving, non-destructive, accurate, requiring no pre-treatment and detecting a large number of adulterated meat and meat products within a short period of time. This article reviewed the principles and applications of spectroscopy and biosensor technologies in detecting adulterated meat. It also summarized the development and perspective of non-destructive testing techniques in adulterated meat and meat products, providing a theoretical reference for non-destructive testings in meat and meat products, ensuring the safety of meat and meat products and their authenticities in the future.
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  Research progress on functional properties of poultry oil

  LONG Xia, NING Junli, DING Xiaowen

  Food and Fermentation Industries. 2019, 45(1): 259-264. https://doi.org/10.13995/j.cnki.11-1802/ts.017231

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  With the improvement of people′s living standard, the demand for poultry meat is increasing. When consuming poultry meat, the number of slaughtering by-products containing poultry oil is also increasing. Poultry oil has special fragrance, high unsaturated fatty acid content and low cholesterol content. Therefore, the poultry oil has been researched by many scholars. By investigoting the composition of poultry oil and its functional properties to provide references for better utilization of poultry oil. This paper reviews the composition and functional properties of fatty acids in poultry at national and international levels.