15 April 2019, Volume 45 Issue 7
    

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  • HU Xiangdong, FENG Yunhui, YE mao, LIANG Xinle
    Food and Fermentation Industries. 2019, 45(7): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.019154
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    Streptomyces viridoehrongenes 2-21 was used as an original strain and treated with atmospheric room temperature plasma (ARTP) and two rounds of 137Csγ mutagenesis. Mutant strains with higher avilamycin productivity were screened and used as starting strains for genome shuffling. Using rifampicin as a selector, after four rounds of protoplast fusion, a high-yield-avilamycin-producing recombinant strain H4-15 was obtained. The avilamycin yield reached (2 155.48±7.81) mg/L in the flask, and (2 356.44±6.34) mg/L after a pilot-scale fermentation, which was 3.47 times higher than that of the original strain. Besides, its main components were found to be avilamycin A and avilamycin B. In conclusion, combining traditional random mutagenesis and genome shuffling and using rifampicin as a selector can significantly improve the yield of avilamycin, and its future potential value was proved.
  • PAN Cong, LI Zhandong, YUAN Peng, ZHANG Dali, DUAN Shenglin, XIA Kai, ZHOU Wenxuan, ZHAO Kexin, YU Weihou
    Food and Fermentation Industries. 2019, 45(7): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.019150
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    This study aimed to investigate the effects of high-nucleotide yeast hydrolysates on the immune activities of macrophages in RAW264.7 cells and the related mechanisms. In vitro cell inflammation model was created by stimulating RAW264.7 cells with 1 μg/mL lipopolysaccharide (LPS). Different concentrations of high-nucleotide yeast hydrolysates were used as interventions to determine their anti-inflammatory effects. ELISA was used to detect the contents of interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), and interleukin-1β (IL-1β) in cell culture supernatant. Reverse transcription-polymerase chain reaction (RT-PCR) was used to detect related mRNAs, and Western blot was used to detect the levels of iNOS and nuclear transcription factor NF-κBp65 at protein levels in cells. The results showed that ≤150 μg/mL high nucleotide yeast hydrolysates were safe for RAW264.7 cells. Compared with the LPS model with no intervention, 60-150 μg/mL high-nucleotide yeast hydrolysates could significantly enhance the phagocytic ability of RAW264.7 cells, inhibit the releases of NO, TNF-α, IL-1β, and IL-6 inflammatory factors and their related mRNAs in LPS-induced RAW264.7 cells. Besides, iNOS and NF-κB decreased at protein levels. The results confirmed the protective effects of high nucleotide yeast hydrolysates on LPS-induced inflammation in RAW264.7 cells, and the mechanism was related to the NF-κB pathway, which provides a theoretical basis for therapeutic intervention by foods for chronic diseases.
  • XU Fuzeng, WANG Ke, LI Shanyuan, MAO Zhonggui, ZHANG Jianhua
    Food and Fermentation Industries. 2019, 45(7): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.019332
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    High cell density cultivation (HCDC) is a way to achieve efficient and high yeast production yield. Two feeding strategies, quasi-exponential and DO-Stat, were evaluated according to the dry cell weight, yield, and productivity. Based on the results, a two-step feeding strategy was developed, which started with quasi-exponential at specific growth rate of 0.03 h-1 after 21 h batch cultivation. The feeding strategy was then switched to DO-Stat with 40% DO when the dissolved oxygen fell to 20%. Implementation of the two-step feeding strategy resulted in 123.57 g/L dry cell weight, total yield of 0.51 g/g, and 1.15 g/(L·h) productivity. Compared with quasi-exponential feeding strategy, the dry cell weight and the yield of the two-step feeding strategy increased by 23.8% and 6.25%, respectively. Compared with DO-Stat feeding strategy, the production period shortened by 20.4% and the productivity increased by 14.5%. The results indicated that the two-step feeding strategy can effectively improve the growth capacity of yeast, which provides valuable reference and significant guidance for industrial production of yeast.
  • LUO Xi, YANG Zefeng, ZANG Yu, LI Ning, WANG Xinqing, FU Yongqian
    Food and Fermentation Industries. 2019, 45(7): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.019374
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    D-phenyllactic acid is an ideal natural antimicrobial compound with broad spectrum activity. A lactate dehydrogenase recombinant bacteria Escherichia coli BL21(DE3)/pET28a-ldh was constructed, and its activity under optimized conditions reached 298.8 U/g dry cell weight. A lactate dehydrogenase and glucose dehydrogenase coupled catalysis system was established and applied in reducing sodium pyruvate to produce D-phenyllactic acid. The reaction conditions were optimized, including temperature, pH, mass ratio of two recombinant bacteria, and glucose concentration. Under the optimal reaction condition, D-phenyllactic acid accumulated up to 18.03 g/L with ee >99%, and the space-time yield reached 162.27 g/(L·d). Therefore, this catalytic system is effective to synthesize D-phenyllactic acid and has shown a good application prospect.
  • WANG Xihui, LIU Hongling, SUI Songsen, YANG Shaojie, WANG Ruiming, WANG Tengfei
    Food and Fermentation Industries. 2019, 45(7): 29-36. https://doi.org/10.13995/j.cnki.11-1802/ts.019246
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    The effects of single promoter and multiple promoters on the expression of foreign proteins were studied using Bacillus subtilis as an expression platform and trehalose synthase as an expression protein. Six promoters were selected to construct single promoters PsrfA and P43. A four-stage specific promoter tandem expression system PabrB-spoVG-LytR-mmgA was also constructed for validation. According to the experimental results, the constitutive promoter P43 had the highest transcriptional strength, the enzyme activity in the shake flask reached 3 381 U/g. The tandem promoter PabrB-spoVG-LytR-mmgA had the second highest strength. The fermentation was optimized for recombinant enzyme pHT01-P43-treS, which was verified to have the highest activity, and the scale-up experiment was carried out in a 5 L fermentor, and the enzyme activity reached 7 215 U/g. The self-induced and high-efficiency expression of trehalose synthase in B. subtilis was achieved, which laid a foundation for obtaining a highly efficient expression system of trehalose synthase.
  • HU Huimin, ZONG Yuanyuan, WANG Zhenyu, ZHANG Guojun, BI Yang
    Food and Fermentation Industries. 2019, 45(7): 37-44. https://doi.org/10.13995/j.cnki.11-1802/ts.019164
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    Yarrowia lipolytica was co-cultured with patulin. The detoxification effects of Y. lipolytica were investigated by measuring the concentrations of patulin by high performance liquid chromatography (HPLC). Response surface method was used to screen the optimal detoxification conditions. Besides, the mechanisms of detoxification were also examined. The results showed that Y. lipolytica effectively degraded patulin. Its detoxification effects were affected by temperature, pH, initial concentrations of patulin and yeast, as well as yeast activity. At pH=4.6 and 27.5 ℃ with the initial concentration of yeast being 1×1010 CFU/mL, the yeast exhibited the optimal degradation effect on patulin, as the degradation rate reached 100%. Patulin showed certain inhibitory effects on the growth of Y. lipolytica. The higher the initial concentration of patulin, the lower the detoxification rate of yeast. The higher the initial concentration of yeast, the better the detoxification effect. The detoxification effects of living yeast were significantly higher than that of heat-killed ones. Furthermore, its intracellular proteins showed significant detoxification effects than cell culture supernatant. Therefore, it is suggested that Y. lipolytica can effectively degrade patulin, and the major mechanism is by biodegradation.
  • WU Chuanchao, XU Fucheng, GU Qiuya, YU Xiaobin
    Food and Fermentation Industries. 2019, 45(7): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.019321
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    There were 83 strains screened out from the medium using curcumin (CUR) as the sole carbon source, and they were evaluated by high performance liquid chromatography (HPLC). There were five strains that were able to produce dihydrocurcumin (DHC) and tetrahydrocurcumin (THC) using curcumin as substrate. The strain with the highest initial yield was used as target and was identified as Cyberlindnera rhodanensis by morphological characteristics and 26S rDNA D1/D2 region gene sequence alignment. The results showed that the optimal amounts of carbon source, nitrogen source, and inorganic salts to produce DHC were 40 g/L glucose, 30 g/L peptone, and 2 g/L K2HPO4, respectively. Under this condition, the yield of DHC increased from 10.49% to 20.20%. The optimal amounts of carbon source, nitrogen source, and inorganic salts to produce THC were 20 g/L glucose, 20 g/L peptone, and 3 g/L K2HPO4, respectively. The optimized yield of THC increased by 24.31% from 13.67%. This study screened a yeast strain that can use CUR as a substrate to obtain DHC and THC by microbial transformation for the first time, together with providing new strain resources.
  • WEI Yunying, ZHAO Yan, ZHUANG Jinwei, LI Jiang, Pamila NAIZEMUDING, LU Yisheng, AI Lianzhong, XIONG Zhiqiang
    Food and Fermentation Industries. 2019, 45(7): 52-58. https://doi.org/10.13995/j.cnki.11-1802/ts.018922
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    Lactobacillus fermentum AR497 that can evidently relieve intestinal inflammation in mice was used as the main subject. Based on the Plackett-Burman tests, glycine concentrations, OD600, electric field strength, and sorbitol concentrations were selected as independent variables, the electroporation efficiency was the response value. Further optimization was made by using Box-Behnken response surface methodology. The optimum values for electric field strength,sorbitol content,OD600, and glycine content were 15 kV/cm,0.6 mol/L,0.2 and 26 g/L, respectively. The transformants reached 2.78×105 CFU/μg DNA under the above conditions, which was improved about 22-fold compared with that of unoptimized condition. The highly frequent genetic transformation of AR497 was realized in this work, which laid the foundation for its genetic editing and elucidating its anti-inflammation mechanism.
  • ZHENG Hui, ZHENG Tao, WANG Ruijie, TANG Jinyao, SHAO Xinxin, LI Shunxiang
    Food and Fermentation Industries. 2019, 45(7): 59-64. https://doi.org/10.13995/j.cnki.11-1802/ts.019413
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    Rape bee pollen with four different particle sizes were digested in vitro. The contents of dissolved polyphenols at different digestion stages, and contents of residual polyphenols after digestion were analyzed. The constituents of residual polyphenols and their acid production characteristics using intestinal flora were determined by high performance liquid chromatography. The results showed that during in vitro digestion, the contents of dissolved polyphenols increased with decreasing particle size. Moreover, smashing was beneficial for improving the retention rates of dissolved polyphenols. Furthermore, the contents of residual polyphenols after digestion increased with decreasing particle size. Additionally, smashing had impacts on the constituents of residual polyphenols. Besides, the pH of fermentation broth decreased with smaller particle size, and contents of acetic acid, propionic acid, and butyric acid increased. The acid production characteristics of bee pollen were better with decreasing particle size. The results showed that the in vitro digestion characteristics of polyphenols of wall-broken bee pollen were better than those without wall-broken. These findings can provide a theoretical basis for developing and applying deep processed bee pollen products.
  • SHAO Yuqian, ZONG Yuan, LIU Yian, LIU Dengfeng
    Food and Fermentation Industries. 2019, 45(7): 65-73. https://doi.org/10.13995/j.cnki.11-1802/ts.018877
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    To solve the low prediction accuracy of curdlan concentration during Agrobacterium sp. fermentation, a new hybrid model based on fuzzy weighted LSSVM (least squares support vector machine) algorithm and a mechanism model was proposed. Firstly, the LSSVM algorithm was optimized by adding fuzzy weighted idea and using a mixed kernel function. The optimized LSSVM was used to solve the kinetic model of fermentation process of Agrobacterium sp. Bird swarm algorithm (BSA) was used to optimize the kinetic model parameters. The correlation functioned model between dissolved oxygen tension and various parameters was summarized and substituted into the kinetic model. A hybrid fermentation kinetic model that used dissolved oxygen tension as a key control variable was established. Finally, the BSA was used to find a controlling strategy for the optimal process of dissolving oxygen that maximized curdlan concentration. The results demonstrated that the prediction accuracy of hybrid model improved. When the dissolved oxygen concentration in the polysaccharide-producing period was 52%, the curdlan concentration reached the highest (48.85 g/L). The hybrid model of Agrobacterium fermentation process established in this study together with the results of optimized dissolved oxygen provided a direction for fermentation industries to further improve the yield of polysaccharides through optimal dissolved oxygen controlling strategy.
  • WANG Hongmei, PENG Lu, WANG Yue, TAO Yang, HAN Yongbin, XIE Guangjie, WU Chao, YE Mingru, YE Xiaosong
    Food and Fermentation Industries. 2019, 45(7): 74-81. https://doi.org/10.13995/j.cnki.11-1802/ts.018575
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    The yields of juices, soluble solids contents, total phenolic contents, types, and their antioxidant capacities, as well as total anthocyanins contents of five grape varieties were studied in this paper. The results revealed that the yields of juices of these five grapes were in a range of 67.5%-74.6%, with 'Rosario Bianco' had the highest yield. The total soluble solids contents of these grape were in a range of 16.1-18.6 °Brix. ‘Kyoho’ had the highest contents of total sugar (173.36 g glucose/L), total acid (2.4 g tartaric acid/L), total phenolics (180.97 mg gallic acid/L), and total anthocyanins (38.66 mg malvidin-3-glucoside/L) (P<0.05). The antioxidant capacities of ‘Kyoho’ and ‘Summer Black’ were higher than other varieties (P<0.05). ‘Kyoho’ had considerably high contents of phenolic acids and anthocyanins. ‘Summer Black’ had higher contents of rutin. Overall, ‘Kyoho’ had good flavor and high nutritional values. It was suitable to be consumed as a fruit, as well as being processed to red grape juices. The amounts of nutrients and pheonlic compounds were less abundant in ‘Rosario Bianco’, and the remaining varieties (‘Summer Black’, ‘Manicure Finger’, ‘Kyoho Seedless’) were generally in the middle, and had their own characteristics and were suitable for direct consumption.
  • SUN Cong, WANG Wentao, QIN Yang, YUAN Xinfu, HOU Hanxue
    Food and Fermentation Industries. 2019, 45(7): 82-87. https://doi.org/10.13995/j.cnki.11-1802/ts.018487
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    Gelatin was wetted with 20%, 25% and 30% water, followed by mixing with oxidized hydroxypropyl starch and hydroxypropyl distarch phosphate starch, respectively. Shortening was added as a hydrophobic agent. Zinc stearate and calcium stearate were added as lubricants. Edible starch/gelatin composite films were prepared by extrusion blowing. The effects of the amount of water added to gelatin on the properties and structures of starch/gelatin composite films were investigated by scanning electron microscopy, X-ray diffraction, differential calorimetry, low-field NMR, and infrared spectroscopy. The results showed that the films prepared from 25% water-wetting gelatin and oxidized hydroxypropyl starch had the best compatibility, mechanical properties, and water-resistant properties. Appropriate amount of water added to gelatin promoted starch gelatinization and gelatin melting, enhancing the intermolecular forces and homogeneity of the film.
  • LIU Jianhua, DU Qiwei, DING Yuting
    Food and Fermentation Industries. 2019, 45(7): 88-94. https://doi.org/10.13995/j.cnki.11-1802/ts.017982
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    The effects of zwitterionic emulsifier-soy lecithin and nonionic emulsifier-molecular distillation monoglyceride on the high energy emulsion system were compared and analyzed. The results showed that both soybean lecithin and monoglyceride had good emulsifying ability before high temperature sterilization. The centrifugal sedimentation rate, stability coefficient, particle size potential, and fat coalescence rate were all showed good stability. After high temperature sterilization, the thermal stability of monoglyceride was not as good as soybean lecithin, and the emulsion system with monoglyceride was even more unstable. The final centrifugal precipitation rates of soybean lecithin and monoglyceride were 2.89% and 10.32%, respectively. The stability coefficients of soybean lecithin and monoglyceride were 0.995 and 0.875, respectively. The average particle sizes of soybean lecithin and monoglyceride were 402 nm and 813 nm, respectively. The fat aggregation rates of soybean lecithin and monoglyceride were 29.6% and 34.23%, respectively. In combination with the confocal microscopy, the thermal stability of soybean lecithin was better, and 0.06% soybean lecithin could achieve better stable emulsifying effect. However, the stability of the emulsion did not increase significantly when the concentration of soybean lecithin was above 0.06%.
  • GAO Fengyuan, WEI Donglai, WEI Dongping, WANG Bing, WU Lugui, LAN Ping, LIAO Anping
    Food and Fermentation Industries. 2019, 45(7): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.018392
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    Tapioca starch was used as raw material, acrylamide as a monomer, N,N-methylenebisacrylamide as a cross-linking agent, potassium persulfate as an initiator, tapioca starch-based hydrogels were prepared by microwave irradiation technology. The effects of monomer, crosslinker, and initiator dosage on swelling properties of hydrogels were investigated. The results showed that when the ratio of starch to acrylamide was 1∶3, 0.02 g N,N-methylenebisacrylamide and 0.05 g potassium persulfate were used, the water absorption ratios of tapioca starch hydrogels prepared by microwaving at 400 W for 60 s reached the highest. FT-IR, field emission scanning electron microscope (FESEM), and other analytical methods were used for characterization. The results showed that the tapioca starch-based hydrogels were successfully prepared. The swelling balance ratios of hydrogels reached maximum at 35 ℃. Moreover, hydrogels had good water holding capacities at room temperature. This study provides certain experimental bases for preparing and applying starch hydrogel, which increases the added values of tapioca starch.
  • ZHENG Jiong, YU Binbin, ZENG Ruiqi, ZHANG Fusheng
    Food and Fermentation Industries. 2019, 45(7): 101-108. https://doi.org/10.13995/j.cnki.11-1802/ts.018433
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    Pea starch (PS) and low methoxyl pectin (LMP) were used as raw materials to form a composite system, and the mass ratio of PS to LMP was 8.5∶1.5. Effects of different concentrations (0.1, 0.5, 1.0 mol/L) and different salt ions (NaCl, CaCl2, KCl) on the changes in rheology, texture, gelatinization properties and other physiochemical properties of the composite system were investigated. The results showed that all three salt irons increased the shear resistance of the system. However, the characteristics of non-Newtonian fluid of the system did not change. The consistency coefficient (K) of the composite system increased with increasing salt, while the fluid index (n) hardly changed. Salt ions could reduce the elastic properties and increase the viscosity ratio of the system. K+ could significantly increase the hardness of the system, and Ca2+ had greater influences on the adhesiveness and chewiness of the system. Salt ions had effects on gelatinization properties of the system, and Ca2+ had the most significant impacts, because the peak viscosity and gelatinization temperature of the system increased significantly in the presence of Ca2+. The disintegration value of the system also increased, but the retrograde value showed a downward trend. The structures of starch granules showed that salt ions, especially bivalent ions, could inhibit starch swelling and therefore protect the starch. This study indicated that salt ions had great influences on the rheological, textural, gelatinization and other physiochemical properties of PS/LMP complex system in such an order: Ca2+>K+>Na+.
  • JI Hongfang, LI Shasha, WANG Xuefei, ZHANG Lingwen, CHEN Fusheng, MA Hanjun
    Food and Fermentation Industries. 2019, 45(7): 109-115. https://doi.org/10.13995/j.cnki.11-1802/ts.018383
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    Salt-soluble proteins were extracted from bovine longissimus thoracis muscles (BLTM). Effects of pea protein on physicochemical properties (SDS-PAGE, solubility, surface hydrophobicity, sulfhydryl group, disulfide bond content, emulsifying properties) and secondary structures of salt-soluble proteins from BLTM were studied. Additionally, the types of chemical bonds formed during the gelling of pea protein and salt-soluble proteins were explored. The SDS-PAGE results indicated that vicilin (7S), legA, and legB in pea protein were bound to actin, troponin T, and troponin C in salt-soluble proteins. When 0.08 g/mL pea protein was added, the surface hydrophobicity of salt-soluble protein increased significantly (P<0.05). Moreover, the disulfide bond content increased rapidly when more than 0.12 g/mL pea protein was added (P<0.05). As the concentration of pea protein increasing, the contents of both total sulfhydryl and surface active sulfhydryl of salt-soluble proteins decreased, while their turbidity and emulsibility increased. Furthermore, the solubility of salt-soluble proteins increased first and then decreased, with the maximal reached when 0.04 g/mL pea protein was added. Additionally, the amount of pea protein added was negatively correlated with α-helix and surface active sulfhydryl content, and it was positively correlated with β-folding, β-rotation, irregular curl, disulfide bond content, and surface hydrophobicity of salt soluble proteins. Besides, hydrophobic interaction was the most important chemical force when forming pea protein- BLTM salt soluble proteins gel network structure.
  • MEI Tiantian, TANG Jie, XIA Yangyi, TANG Qi, ZHANG Jianhua, ZHANG Guoxing
    Food and Fermentation Industries. 2019, 45(7): 116-122. https://doi.org/10.13995/j.cnki.11-1802/ts.018139
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    The compounded spices used to marinate meat products were used as raw material, this study studied the effects of compounded spice extracts (alcohol extracts as FC, and water extracts as FS) on structural and functional properties of oxidation-induced myofibrillar protein. The results showed that polyphenols contents in FC were significant higher than FS (P<0.05). Compared with no antioxidants added, FC and FS could inhibit the formation of protein carbonyl, protect sulfhydryl in proteins, and also decrease the surface hydrophobicity and turbidity of proteins, and their solubility were improved. However, the antioxidant effect of FC was better. SDS-PAGE electrophoresis and raman spectroscopy showed that FC was more effective than FS in inhibiting oxidative degradation and degenerated aggregation of proteins, delaying the movement of the amide I band of proteins to long wavelengths, and protecting the secondary structure of proteins. Overall, the halogen material extracts can reduce protein oxidation when marinating meat products, thereby protecting the structural and functional properties of protein.
  • HE Jinfeng, LV Xinguang, LIN Qinbao, LI Zhong, XU Caiyun, XIE Deming
    Food and Fermentation Industries. 2019, 45(7): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.019242
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    A method using gas chromatography-mass spectrometry(GC-MS)to detect two slipping agents, stearic amide and erucic amide, in polyactic acid (PLA) foaming containers, was established. Migrations of two slipping agents into three food simulants (isooctane, ethanol, and 95% ethanol) were investigated at 40 ℃ and 70 ℃. PLA foaming containers were double-sided contacted with food simulants. Besides, threshold of toxicological concern (TTC) was introduced to assess the safety of two slipping agents in foods. It was shown that the migration amounts of two slipping agents into ethanol and 95% ethanol were almost the same, which were both higher than migrating to isooctane. Compared with erucic amide, stearic mide migrated faster into food simulants and had higher migration rate. However, since the initial content of erucic amide in PLA foaming containers was much higher than that of stearic amide, the migration amount of erucic amide was higher. Estimated daily intakes (EDI) of migrated stearic amide and erucic amide in food simulants were 0.34 mg/person/day and 0.73 mg/person/day, respectively. Both were higher than the safety threshold 0.09 mg/person/day, which means the amount of slipping agent used in this PLA foaming containers should be strictly controlled to ensure food safety.
  • SHEN Qian, SHA-MA Shahao, LIU Yongfeng
    Food and Fermentation Industries. 2019, 45(7): 130-134. https://doi.org/10.13995/j.cnki.11-1802/ts.018478
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    This study aimed to investigate changes in texture and physiochemical properties of pork tenderloin meat under controlled frozen and sealed conditions, to provide a theoretical basis to improve pork quality and prolong pork storage period. Fresh pork tenderloin meat after slaughtering for 4 h was selected as raw material. Texture profile analysis (TPA), total volatile base nitrogen (TVB-N), color, and pH of fresh pork tenderloin meat were measured every two days within 18 days to analyse the quality changes in the pork tenderloin meat during storage at controlled freezing point. The results showed that as the storage time increasing, the hardness of pork decreased (P<0.01), and the chewiness of pork gradually decreased (P<0.05). In comparison, changes in elasticity, cohesiveness, and resilience of the meat were not obvious (P>0.05). Changes in TPA in meat samples began to change significantly on day 6-8 during storage. The value of TVB-N gradually increased during storage (P<0.05), and pork met the second grade fresh meat standard on day 16 during storage (15.62 mg/100 g). Values of L*, a*, and b* showed a trend of increasing first and then decreasing (P<0.05), and the maximum value appeared on day 12 during storage. Therefore, under controlled frozen and sealed conditions, the pork tenderloin meat had good color and freshness, and the storage period of pork could effectively be extended without damaging its cellular structure.
  • XU Qinglian, WANG Ranran, WANG Li, XING Yage, LI Wenxiu, YANG Hua, CHE Zhenming
    Food and Fermentation Industries. 2019, 45(7): 135-143. https://doi.org/10.13995/j.cnki.11-1802/ts.019049
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    In order to study the effects of different pre-cooling methods on the quality of fresh-cut purple cabbage during cold-chain transportation, ice water pre-cooling, cold room storage pre-cooling, pressure pre-cooling, and forced ventilation pre-cooling were studied. After packaging and simulated transportation, the fresh-cut purple cabbage was stored at 0 ℃ for 20 d. Changes in respiration metabolism, browning, nutritional characteristics, and physiochemical indexes were analyzed. The results showed that cabbage treated by pressure pre-cooling had the best preservative effects during cold chain storage and transportation. At the end of storage, its contents of anthocyanin, malondialdehyde (MDA), titrable acids, and soluble solids were 4.09 mg/L, 3.09 mmol/g FW, 0.059 8%, and 8.53%, respectively. Moreover, its respiratory intensity, peroxidase (POD) and polyphenol oxidase (PPO) activities were effectively inhibited. Pressure pre-cooling could delay the incidence of browning of fresh cut purple cabbage, effectively suppress the growth of microorganisms (total bacterial count and coliform group), and maintain its sensory quality. In conclusion, pressure pre-cooling is a suitable pre-cooling method for fresh-cut purple cabbage during cold chain storage and transportation.
  • LI Junlan, YANG Lan, WU Xiaoxia, MENG Wenfen, YUAN Jing, YU Xinghai, FENG Jiuhai
    Food and Fermentation Industries. 2019, 45(7): 144-150. https://doi.org/10.13995/j.cnki.11-1802/ts.018672
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    This paper explored the effects of preharvest spraying of calcium gluconate on the quality and active oxygen metabolism of fresh jujube fruit stored at low temperature. Using fresh jujube cultivar (Zizyphus jujube cv.Fengmiguan) as raw material, fruits were sprayed with 0.1 mol/L calcium gluconate once every 7 days from white dew. According to spraying times, four treatments were preset: treatment 1, treatment 2, treatment 3 and unsprayed fruits (CK). The fruits were picked when the coloring area reached 50%-70%, and stored at (0±0.5) ℃. Fruits were sampled and measured every 10 days. The results indicated that in comparison to CK, preharvest calcium gluconate treatment and different treatment times significantly inhibited decreases in weight loss rates, vitamin C, chlorophyll, and polyphenol contents of fresh jujube fruits. Moreover, increases in H2O2, relative conductivity of cell membrane, and MDA contents of fresh jujube fruits were inhibited, with an order of CK>treatment 1>treatment 2>treatment 3, and the differences were significant (P<0.05). Although calcium gluconate could reduce the decay rates, O-2· contents, improved hardness and soluble protein contents, times of spraying had no significant influences on decay rates (P>0.05). Additionally, no change laws observed for hardness, contents of O-2·, and soluble protein. In conclusion, this paper provides theoretical basis for quality changes in fresh jujube during low temperature storage.
  • HU Yunfeng, WANG Xiaobin, CHEN Junran, ZHU Yanhua
    Food and Fermentation Industries. 2019, 45(7): 151-156. https://doi.org/10.13995/j.cnki.11-1802/ts.018361
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    Lycium barbarum L. is a well-known traditional medicinal and edible fruit rich in nutrients. In order to utilize Lycium barbarum L. reasonably and further increase its added values, a new product named black Lycium barbarum L. was developed based on Maillard reaction, using freeze-dried Lycium barbarum L. as raw material. Additionally, changes in its active compounds were measured during processing. The study found that baked the freeze-dried Lycium barbarum L. for 48 h at 60 ℃ was the optimal processing condition to produce cooked black Lycium barbarum L., as they had soft and mouthful textures with a sweet and sour taste. It also had a unique medicine flavor. The baked black Lycium barbarum L. was uniformly black. Moreover, under the optimal condition, polysaccharides of cooked black Lycium barbarum L. decreased during processing. Polyphenols in cooked black Lycium barbarum L. accumulated along processing. The polyphenols contents were 2.22 times higher than those before cooking. The flavonoids contents of baked black Lycium barbarum L. increased to 8.10 mg/g, which was 4.31 times as much as before. The processing method of baked black Lycium barbarum L. was easy, and it increased the levels of polyphenols and flavonoids, which was beneficial to increase the antioxidant activities of Lycium barbarum L., providing cooked black Lycium barbarum L. with good applications in the future.
  • QI Zhuanning, XU Yinhu, AN Changhong, PENG Baolin, WANG Jing
    Food and Fermentation Industries. 2019, 45(7): 157-164. https://doi.org/10.13995/j.cnki.11-1802/ts.019309
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    This study aimed to research the influences of glutathione-enriched inactive dry yeast preparations on the quality of white wine and optimize the traditional winemaking craft. Three kinds of inactive dry yeast preparations with different levels of glutathione were added to juice and compared against that with SO2 treatment. The basic physiochemical indicators, browning index, CIELab parameters, aroma composition, antioxidant properties (ABTS· scavenging capacity, DPPH· scavenging capacity, and total reducing power) were investigated, and the sensory quality of wine was also evaluated. The results showed that glutathione-enriched inactive dry yeast preparations could significantly increase the contents of esters and terpenes, as well as the aroma of dry white wine. However, they did not show any inhibitory effects on the browning of white wine. Both 10% glutathione yeast extract and 2% glutathione inactive dry yeast preparation increased the browning level of white wine. Additionally, they decreased the brightness of wine, increased the yellow hue and weakened the green hue. The wine samples treated with glutathione enriched inactive dry yeast preparations had less antioxidant properties than samples treated with SO2.
  • SHENG Huaiyu, TANG Ling, XIN Siyue, WANG Zhenshuai, CHEN Shanmin, JIANG Heti
    Food and Fermentation Industries. 2019, 45(7): 165-172. https://doi.org/10.13995/j.cnki.11-1802/ts.019124
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    The physiochemical indexes and antioxidant properties of fig wine brewed from dried fruit were determined. The aroma components of the fig wine were analyzed by simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). By combining sensory evaluation, the effects of dried fruit brewing on fig wine quality were compared with that made from fresh fruit. The results showed that the amount of reducing sugar in fig wine made from dried fruit was 3.65 g/L. Moreover, it had 11.27% alcohol, 5.05 g/L total acid, 1.25 mg/mL polysaccharides, 0.57 mg/mL flavonoids, 1.55 mg/mL total phenol, and 90.33% light transmittance. Furthermore, its total reducing power, DPPH free radical scavenging capacity, and superoxide free radical scavenging capacity were 47.76,6.08 and 11.08 mg AEAC/L,respectively. Its b* value was significantly higher than that of fresh fig wine (P<0.05). Its main aroma component was phenyl alcohol, and its relative content was 15.14%. Its sensory score was 88.20±2.70. Dried fruit fig wine was clear and transparent, and it had harmonious aroma, soft mouthfeel and good style. Dried fig fruits are easy to preserve and are not affected by season, therefore, they can be used as raw materials for wine making.
  • KANG Zhimin, ZHANG Kangyi, GAO Lingling, WEN Qingyu, HE Mengying, GUO Dongxu
    Food and Fermentation Industries. 2019, 45(7): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.019089
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    Steamed breads in this study were made by specialized steamed bread powder and green wheat flour. The fermentation and rheological characteristics of doughs prepared by different yeasts (Caihong instant dry yeast, Angel yeast, Meishan instant dry yeast, Xinliang instant high-active dry yeast) and different quantities of green wheat flour (0%,5%,10%,15%,20%) were studied. In addition, the specific volume, sensory quality, and texture characteristics of the steamed breads were analyzed. The results showed that the fermentation characteristics of the Angel yeast dough, in terms of gas yield, gas holding rate, and the time that air started to leak, were the best. Moreover, its elastic modulus and viscosity modulus were large. After adding green wheat flour, the specific volume and elasticity of the steamed bread made by Angel yeast were larger than those of the others, and its sensory scores were higher, while its hardness and chewiness were smaller. Steamed bread made by adding 10% green wheat flour had moderate specific volume and texture quality, and its sensory scores were similar to that of ordinary steamed bread. Besides, its dietary fiber content was higher. Therefore, using Angel yeast and 10% green wheat flour can make nutritious steamed bread with good quality.
  • LIAO Jun, WANG Yejun, SU Youjian, ZHANG Yongli
    Food and Fermentation Industries. 2019, 45(7): 180-187. https://doi.org/10.13995/j.cnki.11-1802/ts.018063
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    In this study, ultrafine green tea powder was used in tea flavoured bread making. Colorimeter, sensory evaluation method, single-factor experiments, and orthogonal experiments were used to examine the effects of ultrafine green tea powder dosage, fermentation time, baking temperature, and baking time on the changes in bread color and sensory quality. The optimal processing condition was as follows: 4% ultrafine green tea powder, fermented for 90 min at 190 ℃, and baked for 8 min. Under these optimal conditions, the sensory score of the tea bread reached up to 93 points, the color difference was 10.89, and it had unique taste, flavor, appearance, and color of tea. In addition, changes in polyphenols contents in green tea bread during processing were investigated. It was found that tea polyphenols were mainly lost at fermentation and baking stages. Storage stability experiments showed that compared to ordinary breads, ultrafine green tea powder prolonged the shelf life of the bread and had little effects on color changes of the bread.
  • LI Haiping, ZHOU Dengyun, FU Herong, LUO Hui, SHI Jingyi, LIN Peng, LI Xiaoyuan
    Food and Fermentation Industries. 2019, 45(7): 188-194. https://doi.org/10.13995/j.cnki.11-1802/ts.019245
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    Pholiota nameko contains functional polysaccharides, which were extracted by hot water and alcohol precipitation. Pholiota nameko yoghurt was produced by adding Pholiota nameko polysaccharides and fermented with starters. Effects of Pholiota nameko polysaccharides on the total viable counts, acidity, viscosity, stability, texture, and sensory quality of yoghurts were evaluated. The results showed that in comparison to yoghurts fermented without Pholiota nameko polysaccharides, 1.2%, 1.6%, and 2.4% Pholiota nameko polysaccharides increased the lg of viable counts of yoghurts to 20.0%, 26.2%, and 32.4%, respectively. Moreover, their viscosity increased by 42.0%, 54.9%, and 76.8%, respectively, and whey separation rate decreased by 99.5%, 100%, and 100%, respectively. Furthermore, their water retention capacity increased by 37.5%, 68.3% and 78.2%, respectively. Also, the yoghurts with three different Pholiota nameko polysaccharides levels were all significantly superior to those added with 0.12% gelatin or 0.04% pectin, regarding to viable counts, pH stability, texture stability, and sensory evaluation. The yoghurt with 1.6% Pholiota nameko polysaccharides had the highest sensory score. Therefore, Pholiota nameko polysaccharides can be developed as a natural stabilizer and a functional additive to improve the texture and shelf life of yoghurts.
  • ZHAI Hongyue, WANG Deping, JING Siqun
    Food and Fermentation Industries. 2019, 45(7): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.018326
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    Purification process, antibacterial properties of Cyperus esculentus total flavonoids (CETF), and their applications in fresh milk preservation were studied. The AB-8 macroporous resin was used to purify CETF. By examining the conditions of static and dynamic absorption, the optimal conditions to purify CETF was determined. The inhibitory effects of CETF on several common strains were studied using inhibition zone, followed by adding it to fresh milk. The effects of CETF on fresh milk storage were investigated by testing acidity and total number of colonies of milk. The results showed that the optimal purification process for CETF was as follows: injection at 1.0 BV/h, 1.0 mg/mL injection mass, 70% eluent volume, and eluted at 1.5 BV/h. Under this condition, the purity of CETF was (32.63±0.61)%, which was 3.5 times higher than the raw material. The CETF had the strongest inhibitory effect on gram-positive bacteria. The total number of colonies and acidity of milk reduced with CETF. Additionally, the greater the concentration of CETF,the smaller the changes in milk acidity. Overall, CETF has beneficial effects on preserving fresh milk.
  • ZHANG Yan, ZHANG Fuxin, WANG Bini, SHAO Yuyu, LIU Longgang
    Food and Fermentation Industries. 2019, 45(7): 201-206. https://doi.org/10.13995/j.cnki.11-1802/ts.019327
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    The yogurt was fermented from goat milk that was treated with different concentrations (2, 4, 6, 8 u/g protein) of transglutaminase (TG) to study the effects of TG on the quality of pasteurized goat yogurt. The results showed that TG could significantly reduce the acidity of goat yogurt (P<0.05) after pasteurization, but no significant change was observed (P>0.05) between different concentrations of TG. When the concentration of TG was lower than 4 u/g, the viscosity and water holding capacity of goat yogurt improved significantly (P<0.05) with increasing TG concentration. When the concentration of TG exceeded 4 u/g, the viscosity of goat yogurt was not affected, but the water holding capacity reduced, and it showed inhibitory effects on flavor components acetaldehyde and diacetyl. Texture analysis showed that TG could significantly improve the adhesiveness of goat yogurt (P<0.05) and reduce its cohesiveness. However, no significant difference (P>0.05) in springiness of goat yogurt was found. Comprehensive sensory analysis showed that the pasteurized goat yogurt with 4 u/g TG had the optimal quality.
  • XIE Yuting, SONG Minghui, MA Maomao, CHEN Long, YANG Jun, WEN Xuefang, ZENG Zheling, YU Ping
    Food and Fermentation Industries. 2019, 45(7): 207-212. https://doi.org/10.13995/j.cnki.11-1802/ts.019001
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    To further enhance the nutritional value of coconut drinks, the fresh coconut milk was fermented with Lactobacillus acidophilus and Lactobacillus plantarum, using sucrose and glucose as accessories. By optimizing fermentation conditions, coconut milk beverages with unique flavor and rich in probiotics were developed. The effects of fermentation temperature, fermentation time, inoculation quantity, and bacteria ratio(L. plantarum to L. acidophilus)on viable count of coconut milk beverages were studied. Box-Behnken design response surface methodology (RSM) was used to obtain the best fermentation conditions by using viable count as an indicator. The results showed that fermented at 41 ℃ for 18 h, with 9% inoculation quantity and L. plantarum: L. acidophilus(Z/S)at 1 was the optimal fermentation condition. Under this condition, the viable count of coconut milk beverages reached 2.011×108 CFU/mL, which was consistent with the predicted value and much higher than the market standard. Moreover, the lactic acid bacteria could live in the human gastrointestinal tract and therefore play a vital role in protecting intestine and providing health care. The fermented coconut drinks retained pure coconut fragrance and delicate tastes as well as uniform texture, which provided a good reference and broad market prospect for further development of fermented coconut milk products.
  • WU Jianzhong, WANG Qianqian, LIAO Shun, WU Kang, ZHAO Mouming
    Food and Fermentation Industries. 2019, 45(7): 213-220. https://doi.org/10.13995/j.cnki.11-1802/ts.017306
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    The volatile components of saury soups processed under deodorization treatment by Angel yeast fermentation were identified by gas chromatography mass spectroscopy (GC-MS). A total of 103 kinds of volatile substances were detected, 76 of which were detected in unfermented fish soup, while 57 volatile substances were found in unfermented soup with Angel yeast. At the meantime, 68 volatile components were discovered in fermented fish soup with Angel yeast. Moreover, 78 volatile compounds were detected in fermented fish soup after filtration. These volatile substances included hydrocarbons, phenols, aldehydes, ketones, esters, acids, heterocyclics, and other compounds, among which the substances contributed to fishy smell were certain aldehydes, olefine aldehydes and ketones. The volatile components from four groups of samples were compared, and indicated that the main fishy smell in saury soup was due to the presences of certain olefine aldehydes, diene aldehydes as along with other aldehydes. Angel yeast fermentation is likely to scavenge certain aldehydes thus lower the fishy smell of fish soup.
  • YU Fengsheng, SUN Zhigao, FANG Ming, ZHANG Qunlin, LI Tian, SHENG Ran, HAO Jingmei
    Food and Fermentation Industries. 2019, 45(7): 221-228. https://doi.org/10.13995/j.cnki.11-1802/ts.018148
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    In this experiment, 16 varieties of citrus were used as raw material. After hand-squeezing, the juices were treated with pasteurization and ultrasound sterilization, respectively. The contents of carotenoids in the samples were detected by HPLC, and the color was measured by colorimeter. The contents of vitamin A (VA), β-cryptoxanthin ester in citrus juice, and the relationship between carotenoids and color parameters were calculated. The results showed that ultrasounic sterilization could significantly increase the contents of carotenoids, VA, and β-cryptoxanthin ester in fruit juice than pasteurization did. Both sterilization methods showed similar effects on color changes in citrus juice. In other words, the lightness, yellowness, and saturation of citrus juice increased, while the redness and the orange juice index decreased. In addition, lutein, zeaxanthin, and β-cryptoxanthin were positively correlated with each color parameters significantly or highly significantly.
  • JIANG Zhengui, WANG Qiupu, ZHANG Yizhen, ZHAO Liangzhong, FAN Liu, SUN Mengjing, LIU Haiyu, DENG Yaxin, XIE Chunping
    Food and Fermentation Industries. 2019, 45(7): 229-234. https://doi.org/10.13995/j.cnki.11-1802/ts.018435
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    In this study, tofu was produced by soybean milling, followed by soymilk boiling. Okara and liquid soymilk were then separated. Gypsum, magnesium chloride, and fermented soybean whey were added to liquid soymilk as coagulants. The yields, water holding capacities, sensory scores, texture characteristics, and flavor characteristics of tofu prepared by different coagulants were compared and analyzed. The results showed that flavor characteristics of tofu produced with different coagulants were significantly different, and this could be distinguished by electronic nose non-destructive testing. The differences in yields and water holding capacities of these tofu were extremely significant (P<0.01). Moreover, their sensory scores and texture analysis also showed significant differences (P<0.05). In terms of these three coagulants selected, tofu produced with fermented soybean whey had the highest sensory score. In other words, fermented soybean whey is more suitable to make tofu by following the processing steps used in this study.
  • WU Mangang, WANG Junshan, DUAN Likun, WANG Jiahao, Liu Rui, GE Qingfeng, YU Hai
    Food and Fermentation Industries. 2019, 45(7): 235-241. https://doi.org/10.13995/j.cnki.11-1802/ts.018311
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    Chicken cubes were dried by hot air drying, vacuum freeze drying, and combined microwave and hot air drying, respectively. Effects of different drying methods on the drying curve, color, water activity, microstructure, reconstituability, texture characteristics, and sensory evaluation of chicken cubes after rehydration were investigated. The results showed that color and water activity of chicken after vacuum freeze drying were better than that of the other two methods. Moreover, the environmental scanning electron microscope (ESEM) results showed that the microstructure of chicken after drying shrunk to some extents, and vacuum freeze dried samples showed the least shrinkage with a clear microstructure, which was the closest to the structures of samples without drying. Furthermore, vacuum freeze dried chicken had the shortest rehydration time and the highest rehydration rate, and it showed good texture characteristics and sensory qualities after rehydration, which was followed by combined microwave and hot air drying. In comparison, hot air drying was the worst.
  • LIU Jiang, ZHANG Shiqi, LEI Ji, SU Feiyan, REN Qian
    Food and Fermentation Industries. 2019, 45(7): 242-249. https://doi.org/10.13995/j.cnki.11-1802/ts.018170
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    Dried lemon pomace pectin extracts were produced from fresh lemon pomace by using different drying methods, including hot air drying, air gradient drying, vacuum drying, freeze drying, microwave drying, microwave-air drying, and freeze-air drying. Indexes such as sensory score, drying energy consumption, and the yield of pectin of dried lemon pomace among different drying methods were measured. The variation coefficient weight method was used to determine their comprehensive scores to find the optimal drying method. The results showed that different drying methods had significant effects on all parameters (P<0.05). Air gradient drying had the highest comprehensive score, which was hot-air drying with a two-stage drying temperature: the pomace was dried to contain (40±2)% moisture at 70 ℃ first, followed by drying to contain 8%-10% moisture at 50 ℃. The sensory score, rehydration rate, energy consumption, pectin yield, pectin viscosity, and the degree of esterification of pectin were 82 points, 4.18, 29 kJ/g, 12.66%, 3.44 MPa·s, and 56.89%, respectively. Hot-air gradient temperature drying is easy and energy-saving,and is a promising drying method for further study.
  • WANG Ranran, ZHAO Xin, XING Yage, LI Fang, WEI Yang, YI Ruokun, NIU Yueting
    Food and Fermentation Industries. 2019, 45(7): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.018639
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    An oil in water (O/W) based special releasing agent for bakery was prepared by emulsifying palm olein based material and supported by bee wax. The optimal formula and emulsification process were obtained by using single factor experiment and central composite design (CCD) response surface methodology. The results showed that the optimal formula and emulsification process were as follows: 5.05% (mass fraction) palm wax, 4% (mass fraction) lecithin, 2.16% (mass fraction) polyglycerol polyricinoleate (PGPR)-glyceryl monosterate (the composite ratio of PGPR to glyceryl monosterate was 2∶3), 0.4% (mass fraction) composite stabilizer (the composite ratio of carrageenan to xanthan to gum to guar gum of the compounded stabilizer was 1∶1∶2.5), 70.7% (mass fraction) water, and emulsified for 1 min at 65.0 ℃ with a homogenizing rate of 10 000 r/min. After optimization, the viscosity, emulsification separation ratio, and the cake adhesion rate of the releasing agent were 482 mPa·s, 2.39%, and 0.427%, respectively. The releasing effect of the mold was good.
  • ZHU Lixian, LIN Qinbao, ZHU Hongmei, MA Hongsheng, ZHONG Huaining
    Food and Fermentation Industries. 2019, 45(7): 257-561. https://doi.org/10.13995/j.cnki.11-1802/ts.018615
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    In this study, consumptions of potassium permanganate (KMnO4) by different raw materials used as food contact paper were analyzed via titration tests. The results showed that cassava starch contributed to KMnO4 consumption the most among all other starches determined. KMnO4 consumption by rosin, styrene-butadiene latex, and polyvinyl alcohol were significantly greater than that of other raw materials. Samples from different paper pulps and eight different commercial paper samples were analyzed against KMnO4 consumption. The results showed that mechanical pulps consumed more potassium permanganate than chemical pulps did. The amount of KMnO4 consumed by six commercial paper samples all exceeded the national standard (40 mg/kg). At the same time, the starch content was tested in the soaking solutions of these six kinds of paper samples by UV-Vis spectrophotometry, and the results were in a range of 0.1-2.6 mg. The contribution of starch in the soaking solutions to KMnO4 consumption was 1.8%-7.2%. Studies have shown that starch is one of the sources of KMnO4 consumption in food contact papers. Hydrolysis products of starch and other non-hazardous raw materials in food contact papers may also cause increased KMnO4 consumption, which requires further quantitative analysis.
  • CHEN Xinran, ZHANG Bo, ZHANG Huan, XIE Yingshuang, Wang Bo, ZHOU Xiaoping, LI Min, HAN Shunyu
    Food and Fermentation Industries. 2019, 45(7): 262-268. https://doi.org/10.13995/j.cnki.11-1802/ts.018817
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    A method that aimed to identify anthocyanins in red wines was established by high-performance liquid chromatography-electrospray ionization tandem triple quaternary mass spectrometry (UPLC-ESI-QQQ) and multi-reaction monitoring (MRM). Five basic anthocyanins in grapes and wines were used as standards. The results found that the five basic anthocyanins were clearly separated within 15 minutes by Poroshell 120 EC-C18 column. The mobile phase A was formic acid: water (0.2:100, volume fraction) and mobile phase B was formic acid: methanol: acetonitrile (0.2:50:50, volume fraction). Under this condition, a positive linear relationship was established between concentration and peak area (R2>0.9983). The recovery rate was 83.38%-118.71%. The RSDs of intra-day and inter-day precisions were 0.62%-1.70% and 2.13%-3.90%, respectively. Meanwhile, there were 45 anthocyanins accurately identified from different wine samples within 28 min, which included 25 monoglycosides and 20 pyranoid glucosides. This method is rapid, simple, and accurate, and can be used for qualitative and quantitative analysis of anthocyanins in red wines.
  • ZHAI Ligong, YANG Jianting, LI Yongquan, WANG Shuiping, WANG Junying
    Food and Fermentation Industries. 2019, 45(7): 269-275. https://doi.org/10.13995/j.cnki.11-1802/ts.019243
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    In this study, serotype-specific genes of Salmonella enterica serovar Derby (SD) (RU61_00441, RU61_00445, RU61_00447, RU61_RS09205, and RU61_RS06985) were identified by bioinformatics and comparative genomics analysis. Primers based on RU61_00441 and RU61_00447, as well as 139-141 primer were used to develop a multiplex polymerase chain reaction (PCR) assay. The assay was evaluated by its specificity, colony forming sensitivity, anti-interference ability, and artificial contamination. Positive results were showed with three specific bands: 171 bp, 284 bp, and 512 bp. There were 39 Salmonella strains and 18 non-Salmonella strains detected by this method, showing 100% specificity. The detection limits of this assay for DNA and colony forming were 383.2 pg/μL and 52 CFU/mL, respectively. When the background colony concentration ratio of SD to nature (pork, chicken, and beef) was 1∶104, three clear and accurate amplification bands were obtained. In artificially contaminated pork, chicken, and beef samples, this assay could detect as few as 3.8 CFU/25 g after 10 h enrichment. This method can detect SD accurately and sensitively, and therefore can be widely used for food safety.
  • YI Yuwen, HU Jinxiang, YANG Jinjun, LIU Yang, PENG Yiqin, WU Huachang, QIAO Mingfeng, DENG Jing
    Food and Fermentation Industries. 2019, 45(7): 276-283. https://doi.org/10.13995/j.cnki.11-1802/ts.018309
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    In this study, E-nose, HS-SPME-GC-MS, and sensory evaluation were used to analyze the flavor contribution of Pixian horsebean from different aging years to Yuxiang (fish-like flavour) sauce. The results showed that a total of 68 flavor compounds were identified by GC-MS, including seven alcohols, 24 terpene hydrocarbons, 18 aldehydes, 12 sulfides and seven other compounds. The qualitative and quantitative effects of horsebean from different years on the flavor compounds of Yuxiang sauce had significant differences. Principle component analysis (PCA) and cluster analysis (CA) showed that the results of GC-MS, E-nose, and sensory evaluation agreed with each other. Partial least squares (PLS) showed that esters and other compounds in horsebean were correlated with the ester flavor of Yuxiang sauce. These findings indicated that a method combined GC-MS, E-nose, and sensory evaluation with chemometrics could evaluate the flavor of Yuxiang sauce thoroughly, and therefore it can be used to comprehensively evaluate food flavor.
  • ZHOU Xia, SUN Fenfang, ZHANG Lingling, WANG Yanhua, YIN Lanlan
    Food and Fermentation Industries. 2019, 45(7): 284-287. https://doi.org/10.13995/j.cnki.11-1802/ts.018750
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    This study aimed to use semi-micro iodometric analysis to determine total sulfur dioxide in red grape wine. By reducing the sampling volume, influences of pigments in colored wine at titration end points were weakened. Dissociation of bound sulfur dioxide was accelerated by ultrasonic oscillation, leading to shorter analysis time. Ice water bath was used to control the reaction temperature to avoid adverse effects of dilution on the reaction. Methodological verification showed that the improved method had good precision and high accuracy, and its relative standard deviation was less than 1%. Besides, its recovery rate reached 95.0%-100.7%. The method was highly adaptable for determining sulfur dioxide in different types of wine. The residual sulfur dioxide in 12 brands of wine from four categories were determined, and the results showed that they were all qualified referring to the national standard.
  • WU Dongdong, ZHANG Qingan, FAN Xuehui, SHI Fangfang, ZHANG Ning
    Food and Fermentation Industries. 2019, 45(7): 288-293. https://doi.org/10.13995/j.cnki.11-1802/ts.018986
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    Apricot kernel skin is an important processing by-product of apricot kernel. It is rich in a variety of bioactive substances that are beneficial to the human body. At present, there is no effective solution for recycling apricot kernel skin in food industries, thus causing a great waste of apricot kernel skin resources. This paper first introduced current methods and problems of apricot kernel peeling, and reviewed the research progress on bioactive components (polyphenols, melanin, amygdalin, dietary fiber) in apricot kernel skin, which provided a theoretical foundation for further study, intensive processing, comprehensive utilization of the apricot kernel skin resources and the development of apricot kernel skin products with high added value.
  • JIANG Xiaomin, WANG He, WANG Yunxiang, QIAN Yongchang, YIN Lianghong, FAN Li
    Food and Fermentation Industries. 2019, 45(7): 294-300. https://doi.org/10.13995/j.cnki.11-1802/ts.017534
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    β-galactosidase is an important industrial enzyme with broad applications in dairy production, medicine and biochemical analysis. The most commercially available β-galactosidase is generally made in free form. However, the free β-galactosidase requires complex production steps and often shows low stability, easy inactivation, poor tolerance to organic solvents, and poor reusability, which restrict its use in industrial application. The microbial cell surface display technology that enables the expression of β-galactosidase on the cell surface through genetic engineering confers several advantages: 1) there is no need for complicated purification and immobilization steps during industrial production process, thus lowering the cost; 2) owing to its good stability and excellent resistance to organic solvents, cell-surface displayed β-galactosidase can be used as an catalyst under both mild and harsh conditions; 3) widens its application feilds in protein engineering and biosensor. The hosts used for surface display of β-galactosidase include lactic acid bacteria, yeast and spore. In this paper, recent progress on microbial cell surface display for β-galactosidase and its application in enzyme production, acting as an report protein as well as whole cell biocatalysis were summarized.