25 June 2019, Volume 45 Issue 12

    

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  Effects of two-stage DO control and FeSO₄ addition on 4-hydroxyisoleucine production by Corynebacterium glutamicum

  MENG Jing, LU Nan, ZHU Fuzhou, DONG Jierong, WANG Zishen, CHEN Ning, ZHANG Chenglin

  Food and Fermentation Industries. 2019, 45(12): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.019910

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  Effects of DO levels and two-stage DO control strategy on 4-hydroxyisoleucine production were investigated, followed by analyzing the effects of two-stage FeSO₄ addition. The results indicated that 20% DO was suitable for 4-hydroxyisoleucine synthesis during one-stage DO control process. During two-stage DO control process (20% DO for 0-20 h and 30% for 20-64 h), 38.7 g/L 4-hydroxyisoleucine was obtained, which was 11.2% higher than that at 20% DO. By using two-stage FeSO₄ addition strategy (65 μmol/L for primary concentration and 30 μmol/L FeSO₄ added at 20 h), the production of 4-hydroxyisoleucine increased to 43.4 g/L, which was 27.3% higher than the control. In conclusion, the strategy of two-stage DO control and FeSO₄ addition provides a reference for highly efficient production of 4-hydroxyisoleucine.
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  High-density fermentation for preparing tyrosine phenol lyase and application in L-DOPA synthesis

  XU Bingbing, LEI Qingzi, ZENG Weizhu, WEI Yanan, HUANG Kefeng,ZHOU Jingwen

  Food and Fermentation Industries. 2019, 45(12): 7-14. https://doi.org/10.13995/j.cnki.11-1802/ts.019724

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  In order to improve the expression level of tyrosine phenol lyase (TPL) and to make it more efficient to catalyze L-DOPA synthesis, influences of dissolved oxygen control strategy, feeding strategy and induction strategy on cell growth, TPL activity and L-DOPA production were studied. By using DO-stat feeding strategy to maintain the volume fraction of dissolved oxygen at 20% in a 5 L fermenter at 25℃,the cell density, TPL activity and the titer of L-DOPA increased by 17.9%, 57.7%, and 27.8%, respectively. The enzyme activity further increased by 33.8% with the volume fraction of the dissolved oxygen changed from 20% to 40% after induction. When the cells were inducted during the logarithmic phase of cell growth (OD₆₀₀=7), the maximal cell density, TPL activity and L-DOPA titer raised to 51.2 g/L, 2.43 U/mL, and 56.58 g/L, respectively, which was 64.1%, 170%, and 209.2%, respectively, higher than that in batch cultures. This study preliminarily realized high density culture of recombinant Escherichia coli to produce TPL, which provides technical supports for the industrialization of L-DOPA.
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  Probiotic characteristics of three strains of human Lactobacillus casei

  ZHAO Xueting, PENG Zhen, HU Min, HUANG Tao, XIONG Tao

  Food and Fermentation Industries. 2019, 45(12): 15-19. https://doi.org/10.13995/j.cnki.11-1802/ts.020444

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  The aim of this study was to evaluate the probiotic properties of three strains of Lactobacillus casei isolated from infant feces. Their tolerance and adhesion to simulated gastrointestinal tract, antibacterial ability and antibiotic resistance were measured in vitro. It was found that the three strains of L. casei, especially NCU011056, were highly tolerant to high salt, acid and bile salts. The survival rates of NCU011056 were 95.7%, 87.2%, and 80% after 4 h treatment with 10% NaCl, pH=2.0, and 0.3% bile salts, respectively. All three strains had different adhesion ability to Caco-2 cell line, among which, NCU011056 had the strongest adhesion ability with an adhesion index of 60.08%. Moreover, all strains had antibacterial activities against four common gram-positive and gram-negative pathogens. Besides, they were all sensitive to penicillin, amoxicillin, ceftriaxone, tetracycline, chloramphenicol, erythromycin, rifampicin and ciprofloxacin. In conclusion, three strains of L. casei, especially NCU011056, have good probiotic potential and can be applied in foods, health care products and some other industries.
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  Alleviating effect of a microecological preparation consisted of probiotics and Agaricus bisporus powder on lead poisoning using lead-exposed mice

  WANG Jing, ZHAI Qixiao, ZHAO Jianxin, ZHANG Hao, TIAN Fengwei, CHEN Wei

  Food and Fermentation Industries. 2019, 45(12): 20-27. https://doi.org/10.13995/j.cnki.11-1802/ts.020229

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  The ability of composite microecological preparations that contain probiotics and Agaricus bisporus powder to alleviate lead toxicity was evaluated using a lead-exposed animal model. The results showed that the microecological preparation could improve learning and memory impairments of lead-exposed mice, and the effects were superior to the chelator group. Meanwhile, the preparation could effectively increase the fecal lead content from 1 288.83 μg/g to 2 469.98 μg/g, decreased the lead level in tissues and bloods, stimulated the activity of superoxide dismutase in liver and kidney and reduced the level of malondialdehyde. In addition, it could also regulate the expressions of IL-1β, IL-6, TNF-α, and IL-8, increased the content of immunoglobulin sIgA and the relative abundance of beneficial bacteria in fecal flora. Besides, it could also improve the flora structure to protect the intestine. This study provides a theoretical basis for developing and applying microecological preparations with probiotics and Agaricus bisporus powder that can relieve lead poisoning.
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  Expression, purification and characterization of Lactobacillus plantarum nitrite reductase in Escherichia coli

  ZHANG Qingfang, LI Meiyu, WANG Xiaohui, HU Shansong, YU Shuang, CHI Naiyu

  Food and Fermentation Industries. 2019, 45(12): 28-34. https://doi.org/10.13995/j.cnki.11-1802/ts.019986

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  This study constructed a recombinant Escherichia coli that expressed nitrite reductase (NiR) from Lactobacillus sp. LMY-20, and the enzymatic properties of the NiR were investigated. A synthetic codon-optimized Lactobacillus plantarum nitrite reductase gene (nir) was cloned into vector pET28a(+) and expressed in Escherichia coli BL21(DE3). The recombinant NiR was purified by nickel column affinity chromatography with a molecular weight of 45 kDa on SDS-PAGE. Moreover, its optimal reaction pH and temperature were 6.5 and 37 ℃, respectively. Besides, more than 85% of the original enzyme activity was preserved after 40 min incubation at 4-70 ℃. In conclusion, the recombinant NiR has good temperature adaptability and stability, which lays a foundation for its applications in the fields of agriculture, food, and medicine.
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  Anti-bacterial characteristics of bacteriocin produced by Lactobacillus plantarum MXG-68

  MAN Lili, XIANG Dianjun

  Food and Fermentation Industries. 2019, 45(12): 35-40. https://doi.org/10.13995/j.cnki.11-1802/ts.020485

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  The anti-bacterial characteristics of bacteriocin produced by lactic acid bacteria Lactobacillus plantarum MXG-68 from koumiss were studied. The anti-bacterial spectrum, mode of action, relative molecular weight and tolerance of the bacteriocin were measured. The bacteriocin had antibacterial activities against both gram-positive and gram-negative bacteria, which made it a broad-spectrum bactericidal bacteriocin. The bacteriocin had a relative molecular weight of approximately 6 ku, and no significant effects on its antibacterial activity were observed when it was treated at -20 or 4 ℃ for 30 d and at 60, 80, 100, and 121 ℃ for 30 min. Besides, the bacteriocin maintained antibacterial activity at pH 1-10. Furthermore, neither organic solvents nor surfactants inhibited its bacteriostatic activity, while EDTA had promotive effects. Overall, this study provides a theoretical basis for developing and applying bacteriocin.
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  Poly-(γ-glutamic acid) modified star-like gold nanoparticles and their pH sensitivity

  GUAN Huanan, GONG Dezhuang, SONG Yan, HAN Bolin, LIANG Jinzhong,WANG Wei, YU Jia

  Food and Fermentation Industries. 2019, 45(12): 41-45. https://doi.org/10.13995/j.cnki.11-1802/ts.019770

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  This study aimed to develop a rapid and simple pH-sensitive colorimetric system based on poly-(γ-glutamic acid)-modified gold nanoparticles (PGA-AuNPs). Electrostatic self-assembly technique was used to assemble negatively charged PGA to the surface of positively charged cetyltrimethylammonium bromide (CTAB)-reduced star like AuNPs. The physicochemical properties of PGA-AuNPs were investigated, and its sensitivity to pH was evaluated by both colorimetry and fluorescence spectrometry. The results showed that the mean diameter of PGA-AuNPs was (28.93±8.96) nm with 21 mV surface potential. The color of PGA-AuNPs changed from purple to blue and fluorescence intensity gradually weakened at pH 5 to 12, which was higher than its isoelectric point (pKa=4-5). At pH lower than its pKa, its color changed from purple to red and eventually to colorless, along with gradual decline in the fluorescence intensity. In conclusion, the pH-sensitive PGA-AuNPs indicates its potential applications in food processing, bioanalysis and drug delivery.
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  Identification and physicochemical characterization of lantibiotic subtilomycin produced by Bacillus subtilis SX3411

  LI Xiaoran, YE Dexiao, FU Mingjia, ZHONG Xueqing, XIAO Shiping, YANG Zhihai

  Food and Fermentation Industries. 2019, 45(12): 46-54. https://doi.org/10.13995/j.cnki.11-1802/ts.020116

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  This study was conducted to identify and characterize the lantibiotic subtilomycin produced by Bacillus subtilis SX3411. The fermentation broth was found to have anti-bacterial activities against Streptococcus suis, B. subtilis (not B. subtilis SX3411), Staphylococcus aureus, and Aeromonas hydrophila. By cloning and sequencing the gene cluster, it was preliminarily determined that the main antimicrobial substance was subtilomycin, which had a molecular weight of 4 kDa. Moreover, the subtilomycin was resistant to heat, acid and alkali, while simulated gastric juice had less effect on its anti-bacterial activity. In comparison, the subtilomycin was more sensitive to protease K and simulated intestinal juice treatment. In conclusion, this study lays a foundation for further applications of lantibiotic subtilomycin.
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  Simulation analysis of death patterns of Bifidobacterium at different stages before freeze-drying at industrial scale

  WANG Shunyu, ZHANG Hairong, LI Yuan, HE Jianxin, LU Yuanyuan, CUI Shumao, LU Wenwei, ZHANG Hao

  Food and Fermentation Industries. 2019, 45(12): 55-61. https://doi.org/10.13995/j.cnki.11-1802/ts.019259

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  In order to reduce the death rate of Bifidobacterium during industrial preparation, its death patterns at different stages before freeze-drying were experimentally analyzed. The survival rates of Bifidobacterium bifidum CCFM16, Bifidobacterium adolescentis CCFM8630, Bifidobacterium brevis CCFM683 and Bifidobacterium longum L6 were determined under different processing conditions. It was found that the survival rate of the four strains decreased about 20% after exposing the fermentation broth to air for 3 h. Quick centrifugation at 4 °C was beneficial for lowering the death rate, while centrifugation force in a certain range had no significant effect. Survival rate of the pellet decreased about 10% after exposing to air for 1 h. The same decrease was found while the mixture of lyoprotectant and bacterial suspension exposed to air for 2 h, and its survival rate decreased about 20% in a 3 h exposure. Additionally, their survival rates were significantly improved by D-isoascorbate. This study clarified the key factors that influence the survival rate of Bifidobacterium during preparation and therefore has guiding significance for improving its production efficiency.
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  Effect of V-type seed crystal on the retrogradation properties of rice starch

  HU Bing, XU Rui, QIU Lizhong, TIAN Yaoqi

  Food and Fermentation Industries. 2019, 45(12): 62-66. https://doi.org/10.13995/j.cnki.11-1802/ts.018932

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  This study aimed at exploring the effect of the added components as nucleuses on recrystallization of rice starches. To analyze the changes of retrograded starch crystal, V-type seed crystal was added into the rice starch paste during cooling. The fitting data showed that crystal cell sizes for a and b were, relatively, shorter than c axis in the orthorhombic unit cell. For starch system stored at 4 ℃, part of the crystal seed might work as the nuclei, and the recrystallization rate was increased. The arrangement of the starch molecular segments approaching the seed was affected by the arrangement of the molecular segments on the seed growth surface, which made the induced starch cells more similar to V-type seed cells. These findings suggest that the recrystallization controled of starch crystals when lipids existed in starch system, and provided a theoretical basis for the application of lipids in the preparation of slow digestion starch and other nutritional starches.
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  In vitro antioxidant and ACE inhibition effects of ovalbumin oligopeptides

  ZHANG Jiangtao, QIN Xiuyuan, JIA Fuhuai, YUAN Yuan, ZHOU Ming, FANG Lei, ZHANG Ruixue, GU Ruizeng, LIU Wenying

  Food and Fermentation Industries. 2019, 45(12): 67-74. https://doi.org/10.13995/j.cnki.11-1802/ts.019561

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  The ovalbumin oligopeptides were used as research object, and their physicochemical components, molecular weight distribution and amino acid composition were determined. In order to analyze their antioxidant activities in vitro, their abilities to scavenge DPPH free radicals, superoxide anion radicals and hydroxyl radicals were determined. In addition, their effects on inhibiting angiotensin converting enzyme (ACE) were analyzed by reverse high performance liquid chromatography. The results showed that the ovalbumin oligopeptides with a molecular weight of less than 1 000 u accounted for 92.58% of the total protein, and were mainly concentrated between 140 u and 500 u (71.24%). Moreover, their antioxidant capacities showed good dose relationships with their mass concentration. Their semi-inhibitory concentrations (IC₅₀) of DPPH free radicals, superoxide anion radicals and hydroxyl radicals were 0.25 mg/mL, 25 mg/mL, and 0.64 mg/mL, respectively. Furthermore, ovalbumin oligopeptides showed better ACE inhibitory effects with an IC₅₀ value of 1.5 mg/mL. The results showed that ovalbumin oligopeptides have good antioxidative and ACE inhibition effects, which provides a theoretical basis for developing and utilizing health-care foods with antioxidative and blood pressure lowering effects.
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  Effects of decalcified milk protein concentrates on the texture of high-protein nutrition bars

  YU Yun, LIU Dasong, ZHOU Peng

  Food and Fermentation Industries. 2019, 45(12): 75-82. https://doi.org/10.13995/j.cnki.11-1802/ts.019736

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  High-protein nutrition bars (HPNB) were made with a series of decalcified milk protein concentrate (MPC). Low-field nuclear magnetic resonance (LF-NMR) and texture profile analysis (TPA) were used to study the effects of decalcified MPC on the molecular migration and texture of HPNB. With increasing decalcification rate, migration of small molecules in HPNB to reach an equilibrium state became faster, and decalcified MPC particles were more likely to dissolve in the small molecules and form a more uniform and stable system. When the decalcification rate was more than 28.3%, differences in small molecules distribution were small, and the system was uniform and stable during storage. The HPNB with 28.3% decalcification rate had moderate hardness and greatly improved cohesiveness, and calcium can also be mostly retained, which could meet the requirements of production and storage. In comparison, HPNB with decalcification rate up to 28.3% could not be accepted by consumers because of high hardness and low calcium content. The study is beneficial for broadening the applications of MPC in HPNB production.
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  Effects of interactions between procyanidins and pectins on processing properties of fruits and vegetables: A review

  REN Jiaqi, LI Fuxiang, LEI Lin, ZHAO Jichun, LI Fuhua, MING Jian

  Food and Fermentation Industries. 2019, 45(12): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.019217

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  Procyanidins and pectins are common functional components in fruits and vegetables (F&Vs), and they have been widely used in food industries for their good functional properties. This paper reviewed the mechanisms of covalent and non-covalent interactions between procyanidins and pectins, and the effects of procyanidins and pectins structures, as well as environmental conditions (e.g. temperature and pH) on the interactions were analyzed. Besides, the effects of such interactions on sensory properties, functional characteristics, and bioavailability of F&Vs, and prospects for further researches on procyanidins and pectins were also discussed. Studies have shown that interactions between procyanidins and pectins have positive effects on the astringency of foods, the stability of fruit juices and wines, antioxidant activities of the complex, and the bioavailability of procyanidins. This paper provides references for clearing and stabilizing juices or fruit wines and developing nutritional additives.
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  Low temperature chemical labelling based on Maillard reaction

  TU Guifei,LUO Hui,CHEN Yingying,HU Leiqi,LUAN Donglei

  Food and Fermentation Industries. 2019, 45(12): 89-95. https://doi.org/10.13995/j.cnki.11-1802/ts.019633

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  This study aimed to realize rapid color development of model foods that contained D-ribose and L-lysine at 65-70 ℃. By using D-ribose and L-lysine as substrates, the effects of pH, temperature, and Fe³⁺ concentration on the ribose-lysine reaction system were studied by ultraviolet and visible spectrophotometry. The results showed that in solutions of D-ribose and L-lysine, the rate of Maillard reaction increased with increasing pH at pH 7-12, and this effect was enhanced by increasing temperature, indicating temperature and pH had synergistic effects. In addition, with increasing Fe³⁺ concentration, the reaction rates of D-ribose and L-lysine increased first and then decreased with an optimal concentration of 0.004 mmol/L. When a solution (pH=12) contained 2% D-ribose, 2% L-lysine and 0.004 mmol/L Fe³⁺, gellan gum made changed its color the fastest, and its color could be developed at low temperature during microwave heating, which can be applied in researches on microwave reheating foods.
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  Enhanced biosynthesis of mannitol in Leuconostoc sp. expressed mt1d-m1p

  JIN Hongxing, WANG Xing, PENG Yuwei

  Food and Fermentation Industries. 2019, 45(12): 96-100. https://doi.org/10.13995/j.cnki.11-1802/ts.019858

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  In order to further increase mannitol production from sucrose in Leuconostoc sp., a mt1d-m1p expression cassette was site-directly integrated onto its chromosome. The resulting strains, Δaldh::(mt1d-m1p), Δaldh::(mt1d-m1p) Δdts::amy, Δaldh::(mt1d-m1p) Δdts::(mt1d-m1p), and Δdts1 ΔD-ldh Δpat::mdh Δstpk::mdh Δfk::mdh Δaldh::(mt1d-m1p) produced 42.63, 43.47, 45.74 and 47.26 g/L mannitol from 90 g/L sucrose. In comparison, wild type only produced 31.48 g/L mannitol. In conclusion, increasing the synthetic route of mannitol from glucose is one of the means to increase its production.
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  Effects of co-fermentation of Kloeckera apiculata and Saccharomyces cerevisiae on flavor components of navel orange wine

  ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping

  Food and Fermentation Industries. 2019, 45(12): 101-108. https://doi.org/10.13995/j.cnki.11-1802/ts.020206

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  The effects of inoculating non-Saccharomyces and Saccharomyces cerevisiae together on yeast growth and flavor components of wines were investigated. The whole navel orange wines were brewed by Kloeckera apiculate, S. cerevisiae, and simultaneous or sequential inoculation of these two strains. The flavor components of wines were determined by HS-SPME, GC-MS, and principal component analysis. A total of 38 flavor components were detected in the four kinds of whole navel orange wines, including nine alcohols, 11 esters, nine terpenes, four acids, and five ketones and phenols. Among them, terpenes accounted for the highest proportion (>30%). Wines fermented by sequential inoculation had the most abundant flavor substances (37 types) and the highest concentration (21.957 mg/L), while simultaneously inoculated wines had 35 types of flavor substances with a total concentration of 20.704 mg/L. Furthermore, the types and contents of esters and terpenes in mixed strains fermented wines were higher than those in single-strain fermented wines. In conclusion, sequentially inoculated fermentation improved flavor components of wines, which provides theoretical basis for brewing whole navel orange wines with better quality.
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  In vitro hypolipidemic function of fermented porphyra extract

  DENG Qianying, LI Huanhuan, ZENG Rongji, LI Guiling, LIU Jingwen, LI Jian

  Food and Fermentation Industries. 2019, 45(12): 109-113. https://doi.org/10.13995/j.cnki.11-1802/ts.020248

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  The functional analysis of microbial fermentation products of porphyra was carried out. Porphyra was fermented with Saccharomyces cerevisiae and Bacillus subtilis at both solid and liquid status, and in vitro hypolipidemic effects of fermented porphyra extracts were evaluated using non-alcoholic fatty liver disease (NAFLD) cells. The results showed that water-soluble proteins in fermented porphyra increased and the content of reducing sugar decreased significantly. The suppression rate of fat by high concentrations of alcoholic fermented extracts of B. subtilis was 73%, which was close to that of the positive control lovastatin. Moreover, high concentrations of aqueous fermented extracts decreased the content of intracellular total triglyceride (TG) by 8.4% compared with the model group. Furthermore, alcoholic extracts from solid and liquid fermentation had significant down-regulation effects on intracellular total cholesterol (TC) contents, which were 20.3% and 18.2%, respectively, lower than that of the model group. The results indicate that fermented porphyra had potential hypolipidemic function, which provides a theoretical basis for further study on porphyra activity.
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  Nutrient changes in solid-state fermented okara with Ganoderma lucidum

  SHEN Chunli, LI Man, SHA Jianyu, ZHANG Jinli

  Food and Fermentation Industries. 2019, 45(12): 114-119. https://doi.org/10.13995/j.cnki.11-1802/ts.020303

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  Okara was solid-state fermented by Ganoderma lucidum and its nutritional changes, morphological, physicochemical and biochemical indexes were characterized. The fermentation was divided into three distinctive stages: early fermentation stage (1-5 d), late fermentation stage (5-9 d), and aging stage (9-11 d). It was found that in comparison to fresh okara, the mass fraction of total dietary fiber at early fermentation stage decreased significantly from 43.16% to 28.72%, and fat decreased significantly from 19.69% to 12.29% at aging stage. While soluble proteins and amino nitrogen increased significantly from 2.27 mg/g and 1.16 mg/g to 11.05 mg/g and 9.94 mg/g, respectively, at aging stage. Besides, the mass fraction of peptides increased from 11.90 mg/g to 19.59 mg/g at late fermentation stage. Overall, this study provides a theoretical basis for optimizing solid-state fermentation process of okara by G. lucidum.
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  Proliferation and vitality retention of Lactobacillus plantarum in apple juices

  CUI Shumao, XU Changyue, MAO Bingyong, WANG Shunyu, LI Yuan,HE Jianxin,LU Yuanyuan,ZHANG Hao

  Food and Fermentation Industries. 2019, 45(12): 120-126. https://doi.org/10.13995/j.cnki.11-1802/ts.019069

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  Proliferation of Lactobacillus plantarum in apple juices and corresponding viable preservation during low-temperature storage was studied. The amounts of viable bacteria in fermented apple juices were determined after adding inorganic salts, nutrient factors and trace elements, respectively, and the survival rate of L. plantarum in was assayed as a function of different protective agents. It was found that 5 g/L potassium dihydrogen phosphate, 7 g/L sodium citrate, 5 g/L yeast powder, and 0.05 g/L manganese sulfate promoted L. plantarum proliferation in apple juices to (3.4±0.2)×10⁹ CFU/mL. Resistant dextrin was more beneficial for maintaining the vitality. The sodium alginate microcapsules with different particle sizes were prepared with resistant dextrin of different concentrations as protective agents, and the microcapsule with 4 mm particle size and 200 g/L resistance dextrin significantly improved the survival rate of L. plantarum to (81±3.1)% after 21 d storage at 4 ℃.This study solved the problem of high-density proliferation of L. plantarum in fermented apple juices, which provides guidance for developing fermented fruit and vegetable juices containing viable lactic acid bacterium.
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  Effects of frying on antioxidative compounds and activities in red cabbages during digestion

  YIN Pei,CHEN Jianchu,YE Xingqian,LIU Donghong

  Food and Fermentation Industries. 2019, 45(12): 127-132. https://doi.org/10.13995/j.cnki.11-1802/ts.019740

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  The releasing rules of total phenol and anthocyanins from fried red cabbages (Brassica oleracea var. capitata f. rubra) during gastrointestinal digestion were studied. ABTS and ORAC were used to investigate changes in their antioxidative activities during digestion. The results showed that gastrointestinal digestion promoted antioxidants releasing and increased their activities in vacuum fried red cabbages. Under the same thermal condition, the antioxidants contents and antioxidative activities of vacuum fried red cabbages were higher than that of atmospheric fried one. Moreover, with increasing frying temperature, the amounts of antioxidants released as well as their activities both showed increasing trends in vacuum fried red cabbages. This study investigated the effects of two frying methods on active substances and antioxidant capacities of red cabbages during in vitro gastrointestinal digestion, which provides a reference for more realistic and reasonable evaluation of antioxidative functions of processed red cabbages.
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  Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage

  SHAO Tingting, ZHANG Min, LIU Wei, JIANG Xue, ZHAO Yuxuan, HAO Shuang, LI Jianguo, LU Ying

  Food and Fermentation Industries. 2019, 45(12): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.019328

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  In order to investigate the effects of different hot water treatment time on the cold resistance of cold green peppers, this experiment treated the peppers with 44 ℃ water for 2, 7, 12, 17, and 22 min, respectively, and untreated green peppers were used as control. The results showed that in comparison to other groups, peppers treated for 12 min had significantly reduced chilling injury index, and the increase in weight loss rate was inhibited. Moreover, their activities of catalase and glutathione reductase as well as their GSH content remained 4.21 U/(g·min), 15.64 U/mg, and 0.77 μmol/g, respectively, at the end of refrigeration. Furthermore, their production rates of superoxide anions, electrolyte extravasation rate, and malondialdehyde content were always lower than other groups during the whole storage period. It was found that heat treatment could inhibit membrane lipid peroxidation and regulate the quality and active oxygen metabolism of frozen green peppers. This research provides a theoretical reference for pre-harvest treatment technology for postharvest green peppers.
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  Effects of heat pump drying on chromatism and quality of Zanthoxylum L. and process optimization

  YANG Bing, MEI Xiaofei, KAN Jianquan

  Food and Fermentation Industries. 2019, 45(12): 140-145. https://doi.org/10.13995/j.cnki.11-1802/ts.019564

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  In order to inhibit browning of Szechwan green peppers during natural drying and hot air drying, heat pump drying was used to improve the quality of dried Szechwan green peppers. The drying temperature, lay heavy, relative humidity of heat pump drying were selected as influencing factors to develop a response surface regression model with chromatism, numb-taste components, volatile oils as response values. The results showed that drying temperature had the maximum effects on chromatism and numb-taste components of Szechwan green peppers, followed by relative humidity and lay heavy. Besides, drying temperature also affected the content of volatile oil the most, followed by lay heavy and relative humidity. The optimized heat pump drying condition was as follows: dried at 59.30℃ with 735 g lay heavy and 40% relative humidity. Under this condition, the dried Szechwan green peppers had a chromatism △E of 8.10, 2.40 g/100g numb-taste components and 7.90 mL/100g volatile oils. The error between verification and optimization results was less than 2.00%, and the regression model could better simulate the drying process and therefore can describe and predict the pump drying process of Szechwan green peppers.
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  Effects of fed process on astaxanthin production in Lactobacillus

  CHU-RHE Junjie,SONG Guangjun,DENG Huiping,JIAN Huali

  Food and Fermentation Industries. 2019, 45(12): 146-151. https://doi.org/10.13995/j.cnki.11-1802/ts.019863

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  Fed-batch fermentation of Lactobacillus CHU-R was conducted to produce astaxanthin in a 5 L reactor, with different feeding strategies adopted on the basis of pH, total sugar, and DO values. Compared with batch fermentation, the biomass of Lactobacillus CHU-R and the accumulation of astaxanthin increased significantly by all three fed-batch fermentation methods. The best results were obtained during DO-based fed-batch fermentation, and the highest cell mass and level of accumulated astaxanthin were 39.73 g/L and 1.88 g/L, respectively, which were 2.6 and 2.8 times, respectively, higher than that of the control. Moreover, high dissolved oxygen level and low but sufficient sugar concentration were maintained during fermentation, which proved to be beneficial for the growth of Lactobacillus CHU-R and the accumulation of astaxanthin. Overall, this study provides data and direction for industrial production of astaxanthin.
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  Effects of dehydration method on the quality of pickled turnips

  SHENG Huaiyu, XIN Siyue, WANG Zhenshuai, CHEN Shanmin, JIANG Heti

  Food and Fermentation Industries. 2019, 45(12): 152-159. https://doi.org/10.13995/j.cnki.11-1802/ts.019987

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  A process for producing pickled turnips was studied by referencing to the production of salted vegetables, such as mustard tuber. The turnips were fermented at semi-dried status after dehydration by wind or salt. Physicochemical indexes of wind-dehydrated pickled turnips were significantly better than those of salt-dehydrated pickled turnips, except the Vc content. Moreover, the a^* and b^* values, essential amino acids contents and total amino acids contents of wind-dehydrated pickled turnips were also significantly higher than those of salt-dehydrated pickled turnips. Furthermore, both pickled turnips had the highest content of phenylethyl isothiocyanate, which were 27.07% and 17.33%, respectively, for wind- and salt-dehydrated pickled turnips. The differences in other flavor substances were small. In addition, fuzzy comprehensive evaluation method revealed an acceptability of 71.5% for wind-dehydrated pickled turnips, while only 47.5% for salt-dehydrated type. In conclusion, wind-dehydrated pickled turnips were relatively more nutritious and acceptable, which provides a direction for their industrial production.
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  Optimized esterifying process of yellow water and analysis of key flavor substances

  YANG Ming, LI Yanan, CHEN Zhengxing, LI Juan, LI Yongfu, WANG Li, WANG Ren, LUO Xiaohu, LI Cheng

  Food and Fermentation Industries. 2019, 45(12): 160-168. https://doi.org/10.13995/j.cnki.11-1802/ts.019376

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  In order to improve the utilization of yellow water, which is a by-product of liquor making, organic acids in yellow water of Yanghe liquor were esterified by adding alcohol and catalysts. The esterification condition was optimized by single factor and orthogonal experiments using Monascus powder as a catalyst. The optimized esterification condition was found as follows: 13% (V/V) anhydrous ethanol, 8% (w/w) Monascus powder, reacted at 31°C for 28 d. The total ester concentration of yellow water increased from 1.49 g/L to 9.72 g/L under this condition. Headspace solid-phase microextraction followed by GC-MS analysis showed that liquor-related flavor substances, such as ethyl hexanoate and ethyl octanoate, in fermented yellow water were greatly improved, and their types and ratios were similar to those in YangheTianzhilan liquor. Therefore, this study lays a foundation for subsequent applications of yellow water.
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  Ultrasonic homigenization of nanoemulsions stabilized by whey protein-octenylsuccinic anhydride modified starch

  YANG Guifei, YANG Liu, ZHONG Jinfeng, QIN Xiaoli

  Food and Fermentation Industries. 2019, 45(12): 169-175. https://doi.org/10.13995/j.cnki.11-1802/ts.019588

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  This study aimed to explore the feasibility of using whey protein and octenyl succinic anhydride (OSA) modified starch in combination to improve the physical stability of nanoemulsions. Nanoemulsions stabilized by whey protein and whey protein-OSA modified starch (weight ratio was 7∶3) were prepared by ultrasonic homogenization. The effects of pH, ionic strength and heat treatment on the stability of nanoemulsions were investigated. The results showed that at pH=4, the particle size of nanoemulsion prepared with whey protein increased significantly to 2 100 nm, while the particle size of nanoemulsion prepared with whey protein-OSA modified starch was only 280 nm. This indicated that OSA modified starch was effective in attenuating droplet aggregation of whey protein-coated nanoemulsion. Moreover, the particle size of the whey protein-OSA modified starch prepared nanoemulsion did not change significantly when the concentration of Na⁺ was less than 0.6 mol/L and at 40-80 ℃. This study shows that OSA modified starch is expected to expand the use of whey protein stabilized nanoemulsions in acidic foods.
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  Extraction and characterization of collagens in Chinese sturgeon calipash

  ZHANG Qiang,HUANG Xin,FU Anwei,WANG Hongxin

  Food and Fermentation Industries. 2019, 45(12): 176-182. https://doi.org/10.13995/j.cnki.11-1802/ts.019442

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  Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from Chinese sturgeon calipash to add values for Chinese sturgeon products and develop new collagen resources. The structural properties of ASC and PSC were analyzed by scanning electron microscope (SEM) and circular two color spectrum (CD). The protein and amino acids of ASC and PSC were analyzed by SDS-PAGE gel electrophoresis, peptide mass spectrometry (MALDI-TOF) and amino acid analyzer. Differential scanning calorimetry (DSC) was performed to examine the thermal stabilities of ASC and PSC. The results showed that the yields of ASC and PSC were 26.79% and 37.50%, respectively. Moreover, PSC had a more complete tertiary spiral structure than ASC did, and both ASC and PSC were type I collagen with high sub-amino acid and arginine contents. Furthermore, both ASC and PSC had better thermal stability as their thermal denaturation temperatures were 38.39 and 38.11 ℃, respectively, which were higher than that of common pig skin and fish skin collagen. This study provides a theoretical basis for in-depth research and development of calipash of Chinese sturgeon.
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  Formation constant of β-cyclodextrin with carvone and characterization of inclusion complex

  XUE Shuo,DONG Man,ZHANG Lulu,YIN Kaijing, WANG Lin,REN Jingnan,PAN Siyi, FAN Gang

  Food and Fermentation Industries. 2019, 45(12): 183-188. https://doi.org/10.13995/j.cnki.11-1802/ts.019641

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  The retention rate of carvone in β-cyclodextrin solution and the formation constant between these two compounds were determined by SPME-GC-MS. The inclusion complex of β-cyclodextrin and carvone was prepared by freeze-drying method, and it was characterized by scanning electron microscopy (SEM), infrared spectroscopy (IR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The results showed that carvone and β-cyclodextrin formed an inclusion complex in a ratio of 1∶1 in aqueous solution, and the formation constant was 1 066.7 mol^-1. Moreover, the encapsulation efficiency of the complex was 75.04%, and SEM and XRD showed that the crystal morphology of β-cyclodextrin changed before and after inclusion. Furthermore, IR and TGA also showed that β-cyclodextrin and carvone formed an inclusion complex. Therefore, it can be concluded that β-cyclodextrin is suitable for embedding carvone to improve its thermal stability, which will be beneficial for broadening the application of carvone.
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  Effects of different thawing methods on tuna quality

  YU Wenhui, WANG Jinfeng, XIE Jing

  Food and Fermentation Industries. 2019, 45(12): 189-197. https://doi.org/10.13995/j.cnki.11-1802/ts.019538

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  Tuna is delicious and nutritious, and it needs to be thawed before consumption as sashimi. The quality of tuna is closely related to the thawing method. This paper studied natural air thawing, water soaking thawing, flowing water thawing, and microwave thawing. The best thawing method was obtained by analyzing the water holding capacity, texture, chromatic aberration and other indicators of tuna. The results showed that the pH of tuna was positively correlated with its water holding capacity while a negative correlation was observed between metmyoglobin (Met Mb) and redness value. Compared with other three thawing methods, water soaking had the lowest thawing loss rate, and water holding capacity and redness value of the tuna were the highest. Besides, it did not denature proteins obviously, and it arranged muscle bundles closely and the hardness and adhesiveness of the tuna were the best. In conclusion, water soaking thawing can better maintain the quality of tuna, and further research can be conducted to optimize the water soaking thawing process.
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  Effects of antioxidants and metal ion chelating agents on the flavor and texture properties of whole egg heat-induced gels

  MA Jie,SUN Xiaoyu,LIU Yuwei,LYU Ying

  Food and Fermentation Industries. 2019, 45(12): 198-206. https://doi.org/10.13995/j.cnki.11-1802/ts.019492

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  In order to clarify the effects of antioxidants and metal ion chelating agents on flavor and texture characteristics of egg products, this study investigated heat-induced whole duck and chicken egg gels after adding antioxidants and ion chelating agents individually. The results of sensory evaluation showed that both antioxidants and metal ion chelators inhibited off-flavors of the gels. Moreover, GC-MS showed that V_C, BHA and sodium citrate significantly decreased the total peak areas of flavor substances, such as aldehydes, ketones and alcohols etc. Furthermore, BHA and sodium citrate inhibited the formation of key flavor compounds, such as octanal, 3-heptylacrolein, 4-(2,6,6-trimethyl-1-cyclohexenyl)-3-buten-2-one, and trans-2-nonen-1-ol. Besides, the hardness, elasticity, adhesiveness and chewiness of duck and chicken egg gels increased by antioxidants and metal ion chelating agents, with V_E had significant effects in particular. Therefore, this study provides fundamental reference for processing egg products.
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  Antioxidant evaluation and composition characterization of enzymatic hydrolysates of Meretrix meretrix L.

  HU Dawei, LI Heng, JIANG Min, DING Hailong, WANG Songtao, SHEN Caihong, XU Zhenghong, SHI Jinsong

  Food and Fermentation Industries. 2019, 45(12): 207-214. https://doi.org/10.13995/j.cnki.11-1802/ts.020295

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  Antioxidant activities of enzymatic hydrolysates of Meretrix meretrix L. with different molecular weights were compared, and the enzymatic hydrolysate components with low molecular weight (LMEC) were analyzed. A stable double-enzyme hydrolysis technique with flavor protease and neutral protease to prepare Meretrix meretrix L. hydrolysates was established. The LMEC presented relatively good antioxidant activities, as their total reducing power was 54.16%, and its maximum scavenging rates of hydroxyl radicals, DPPH free radicals and superoxide anions were 53.5%, 49%, and 47.7%, respectively. Besides, LMEC included 79% oligo-peptides with an average molecular weight of 1.05 kDa, and it was rich in Ala, Thr, Val, Leu, Pro, and Glu. According to UPLC-MS analysis, LMEC were speculated to have six possible peptides. This study provides a theoretical basis for understanding the antioxidant activity of Meretrix meretrix L. and also for separating active peptides in the future.
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  Simultaneous determination of antioxidants and p-hydroxybenzoate antiseptics in yeast products using QuEChERS and high-performance liquid chromatography-tandem mass spectrometry

  LI Yanmei, LI Fang, SU Youzhi, ZHOU Jun, LUO Qiong, WANG Jingwei, WANG Xinglei

  Food and Fermentation Industries. 2019, 45(12): 215-221. https://doi.org/10.13995/j.cnki.11-1802/ts.019494

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  A qualitative and quantitative method based on high performance liquid chromatography-tandem mass spectrometry for simultaneous determination of four antioxidants and five p-hydroxybenzoate antiseptics in yeast products was developed. Samples were defatted and extracted with acetonitrile-hexane mixture, and then concentrated to dry and redissolved in the mobile phase. The solution was cleaned by C₁₈ powder adsorption and filtered. There were nine analytes determined by using electrospray ion source in multiple reaction monitoring mode. The results showed that all analytes had good linearity in the range of 0.1-10 mg/L with correlation coefficients (r²) larger than 0.992, and the quantitation limits of the method were in the range of 0.10-0.50 mg/kg, and the average recovery rate was 78.9%-108.6%, and RSDs were 4.2%-15.8%. This convenient and accurate method provides technical supports for detecting such substances based on high throughput technology.
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  Analysis of five food starch granules based on geometric morphometrics

  WAN Zhiwei, LI Mingqi, JIA Yulian, JIANG Meixin

  Food and Fermentation Industries. 2019, 45(12): 222-226. https://doi.org/10.13995/j.cnki.11-1802/ts.019212

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  The characteristics of starch granules are important for product identification and quality analysis. This study used geometrical morphometrics to analyze wheat, rice, corn, potato, and yam starch granules. The results showed that wheat starch granules had circular shapes with (19.90±7.19) μm diameter. Both rice and corn starches had polygonal shapes, and their diameters were (5.08±1.08) μm and (11.40±3.50) μm, respectively. In addition, the shapes of potato and yam starch granules were elliptical and their diameters were (11.94±8.56) μm and (21.86±3.50) μm, respectively. The contour curves of rice and corn starch granules were tortuous while other starch granules were smoother. The wavelet analysis showed that except for rice starch granules, other granules all displayed significant periodic variations at 6-8 angular step scales. Moreover, the five food starches showed significantly different wavelet spectra and possessed 3, 5, 2, 4, and 3 complete spectral value closures, respectively. Principal component analysis showed that the cumulative variance of the two main components was 83.07%, and the five food starch granules clearly distinguished from each other, and a discriminant equation for food starch granule identification was established. In conclusion, geometric morphometrics offers quantitative identification to discriminate different food starch granules, and therefore it has application potential in food quality inspection.
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  Differences in flavor compounds in different parts of donkey meat

  LI Xiu, YANG Yan, DAUDA SA-ADU ABIOLA, CHENG Xiangrong, MEI Nana, WANG Dongliang

  Food and Fermentation Industries. 2019, 45(12): 227-234. https://doi.org/10.13995/j.cnki.11-1802/ts.019651

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  Gas phase electronic nose detection analyzer and other instruments were used to measure flavor compounds in different parts of donkey meat. A total of 53 volatile compounds were detected and were mainly aldehydes, which accounted for 76.39%, 79.63%, 82.07%, and 76.64%, respectively, in donkey neck, ridge, ribs, and legs. Besides, N-hexanal with fragrance and grassy taste was the most abundant, accounted for 56.6%-70.56% of total aldehydes. Moreover, the results of gas-phase electronic nose showed that there were significant differences in volatile flavor compounds between donkey legs and other parts of donkey meat. Furthermore, the taste nucleotides in non-volatile components were mainly 5′-IMP, and its taste activity value (TAV) in neck, ridge, ribs, and legs were 2.86, 0.85, 5.46, and 6.84, respectively. Additionally, Ala, Gly, Lys, and Leu were the main flavor amino acids in donkey meat, and the contents of flavor amino acids in different parts of donkey meat followed the following order: neck > ridge > ribs > legs.
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  Amino acid composition and nutritional evaluation of double low rapeseed proteins

  ZHANG Huanhuan, LIANG Yexing, ZHANG Ling, ZENG Zhihong, LI Xue, LI Yanhua, HUANG Taocui, ZHANG Xuemei, YANG Shixiong

  Food and Fermentation Industries. 2019, 45(12): 235-241. https://doi.org/10.13995/j.cnki.11-1802/ts.019722

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  Four kinds of double low rapeseed were selected as raw materials. The amino acid composition of proteins from defatted rapeseed meals were determined by amino acid automatic analyzer, and their nutritional values were evaluated by SRCAA and fuzzy recognition method. The results showed that there were 19 amino acids detected in all four double low rapeseed proteins. The total amino acids contents were 809.99-855.11 mg/g protein, with essential amino acids accounted for 34.4%-35.5%. Moreover, the ratios of essential amino acids to non-essential amino acids were 0.524-0.543, and the scores of SRCAA were 87.71-90.96. It was found that the first limiting amino acid in Qingyou No.3 rapeseed protein was isoleucine, and others were limited in methionine and cystine. Furthermore, the close degrees of the four double low rapeseed proteins to the standard protein (FAO/WHO) ranged from 0.959 to 0.975, and to egg proteins were 0.872-0.894. This study provides a theoretical basis for developing rapeseed protein products as well as a more comprehensive perspective for double low rapeseed breeding.
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  Application of PMA-qPCR in enumerating living microbes in fermented foods

  CHEN Zhuojun, WEI Ming, LIN Guo, CHEN Yuqi, LIANG Shan , ZHANG Bolin, ZHU Baoqing

  Food and Fermentation Industries. 2019, 45(12): 242-248. https://doi.org/10.13995/j.cnki.11-1802/ts.020207

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  Fermented foods are favored by consumers because of their high nutritional values and tastes. Monitoring living microorganisms during processing and storage of fermented foods is important for quality control, production evaluation and process modification. Propidium monoazide (PMA) is a highly photosensitive DNA-binding dye that can be used with quantitative fluorescence real-time PCR (qPCR) for quick, accurate, and specific detection. The mechanisms and influencing factors of PMA-qPCR, as well as its applications in enumerating living microbes in wines, beers, and yoghurts were reviewed. It was found that the types of target microorganisms and PMA treatment conditions were the most important influencing factors. The linear ranges and detection limits of detectable microbes in various fermented foods were summarized. This review aimed to provide a reference for multi-faceted applications of PMA-qPCR.
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  Precise fresh-keeping packaging for fresh-cut fruits and vegetables

  LONG Ya, HU Wenzhong, SAREN Gaowa, LI Yuanzheng, LAO Ying, ZHAO Manru, LIAO Jia

  Food and Fermentation Industries. 2019, 45(12): 249-256. https://doi.org/10.13995/j.cnki.11-1802/ts.019443

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  Fresh-cut fruits and vegetables (F&Vs) are favored by consumers as they are convenience, nutritious, fresh and safe. However, mechanical damages caused by minimum processing are not beneficial for maintaining the quality of such products, which limit the development of F&Vs processing industries. Proper and precise packaging can improve the surrounding environment of fresh-cut F&Vs and reduce the number of microorganisms, and therefore can prolong the shelf-life and maintain quality. However, different kinds of F&Vs need different packaging techniques due to their own characteristics. In this paper, research progresses on the classification of fresh-cut F&Vs and their applicable packaging technology were reviewed. Principles of low-temperature storage, modified atmosphere packaging, ozone water treatment, vacuum packaging, ultra-high pressure packaging, edible film coating, nano-packaging and microcapsule packaging technology as well as their applications were systematically analyzed to provide reference for future research on packaging technology of fresh-cut F&Vs.
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  Application of ultra-high pressure in sterilizing fruit and vegetable juices

  JIA Meng, CHENG Chuanxiang, WANG Pengxu, MA Yaqin

  Food and Fermentation Industries. 2019, 45(12): 257-264. https://doi.org/10.13995/j.cnki.11-1802/ts.019943

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  Ultra-high pressure technology (UHP) has attracted wide attention in sterilizing fruit and vegetable juices, therefore, this paper summarized recent researches to provide a reference for further study. This paper reviewed the development history, treatment mechanisms, and equipment application status of UHP. The effects of UHP on the quality of fruit and vegetable juices (physicochemical properties, biological activity, sensory quality) were also studied. Most literatures have shown that UHP combined with mild heat treatment can effectively improve the inactivation effects on different microbial species in fruit and vegetable juices and reach the safety level. In addition, UHP can maximally retain vitamin C, anthocyanins, phenolic substances and other nutrients and aroma substances. It can also improve the comprehensive sensory quality of juices. Therefore, UHP has greater technological advantages, a promising alternative to thermal pasteurization during industrial production of fruit and vegetable juices.
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  Oversea research process on phenolic compounds and carotenoids in banana peels

  HAO Junguang, LI Fangjie,CHEN Jing,WANG Heyi,ZHOU Bo

  Food and Fermentation Industries. 2019, 45(12): 265-271. https://doi.org/10.13995/j.cnki.11-1802/ts.019262

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  Bananas are the fourth largest staple fruit and crop in the world, they can not only be used as fresh foods, but also for cooking and industrial processing. Banana peels account for about one third of banana fresh weight, which are often discarded as wastes during banana industrial processing. At present, more than 40 phenolic compounds and 10 carotenoids have been identified from banana peels, which have been proved to have antioxidant, antibacterial and anticancer functions. Using banana peels rationally not only adds more additional values to banana industries, but also protects environment and meets the requirement of sustainable development.
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  Contamination and exposure risk of algal toxins in foods

  CHEN Lu, MA Liang, TAN Hongxia, LIU Wei, ZHOU Hongyuan, ZHANG Yuhao, GUO Ting

  Food and Fermentation Industries. 2019, 45(12): 272-278. https://doi.org/10.13995/j.cnki.11-1802/ts.019181

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  This review analyzed algal toxins regarding their toxicity, hazards, potential contaminated types, exposure levels, limit standards, and pollution risks in different foods. It was mainly found that the exposure frequency of shellfish toxins in seafoods are high, especially domoic acid, as it has the highest exposure level (>1.0×10⁵ μg/kg). On the other hand, other non-seafood products, such as freshwater products, crops, and algal dietary supplements etc. are contaminated by microcystins the most, resulting microcystins have the highest exposure level. In addition, a neurotoxin named anatoxin-a has relatively high exposure frequency in algal dietary supplements, and its maximum exposure level is above 1×10⁴ μg/kg. This review provides references for algal toxins and their exposure levels and contamination risks in different foods.
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  Mechanisms of color-protective effects of lactates on chilled meats

  TAI Jingjing,ZHANG Yubin,WU Shida,LI Bingzi, HAN Yun,HUANG Guoye,YU Qunli

  Food and Fermentation Industries. 2019, 45(12): 279-284. https://doi.org/10.13995/j.cnki.11-1802/ts.019530

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  The color of meat is an important quality parameter that affects consumers' choice. In recent years, many studies were conducted to investigate factors that affect flesh color and its stability, but the effects of lactates were less studied. Lactates as intermediate metabolites of the Krebs cycle, it involves in lactic acid-lactate dehydrogenase system that promotes nicotinamide adenine dinucleotide (NADH) regeneration to improve the reduction of high iron myoglobin (MMb) to achieve a stable flesh color. In addition, lipid oxidation also deteriorates flesh color, and lactates can regulate meat color by indirectly affecting lipid oxidation. As lactates have the advantages of safe and healthy, they have become a research hotspot for meat color preservation, but the mechanisms need further research. This paper summarized the latest research progress on the mechanisms of lactates preserving the color of chilled meat to provide reference for preserving chilled meat color.
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  Research progress on chemical composition of Pu-erh tea

  MENG Xianyu, FU Yaxuan, LI Mingchao, XU Tianrui, HAO Qian

  Food and Fermentation Industries. 2019, 45(12): 285-290. https://doi.org/10.13995/j.cnki.11-1802/ts.019005

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  Pu-erh tea is a special microbial fermented tea produced from sun-dried leaves of large-leaf tea species (Camellia assamica) in Yunnan province, China. Pu-erh tea has become increasingly popular in recent years, which due to its multiple health benefits, such as hypolipidemic, antioxidant, antiobesity and antibacterial effects. Many functional components of Pu-erh tea have been isolated and identified, the chemical constituents and transformations of major chemical components of Pu-erh tea, especially substituted catechins, were reviewed and discussed in this paper. This review aimed to provide a theoretical basis for further investigation on bioactive compounds of Pu-erh tea and their formation mechanisms.
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  Research progress on improved technology for producing non-staple-cereal noodles

  YAN Meijiao, LI Yunlong, YI Xin, FAN Sanhong, SUN Yuanlin

  Food and Fermentation Industries. 2019, 45(12): 291-295. https://doi.org/10.13995/j.cnki.11-1802/ts.019120

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  In recent years, as the outstanding nutritional values and health effects of cereals have been recognized by consumers, cereal noodles have been popular among food industries for research and development. Due to the poor gluten network formed by miscellaneous grain flour, the quality of cereal noodles is affected. It has been found that some inorganic salts, noodle thickeners, nutritional fortifiers, enzyme preparations can be used as modifiers to improve the structure, flavor and taste of cereal noodles. In addition, improved methods such as pre-gelatinization, dough fermentation, and vacuum mixing can be used to enhance the dough structure and improve the sensory and mouth feel quality of cereal noodles. The research progress on using modifiers and applying quality improvement methods when producing cereal noodles was reviewed, and existing problems and development prospects of cereal noodles were discussed in order to provide some references for improving their quality.