25 October 2019, Volume 45 Issue 20

    

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  Dynamic changes of flavor compounds and microbial community in fermented grains of Chinese strong aroma-type Baijiu during fermentation

  GAO Jiangjing, REN Cong, LIU Guoying, GE Xiangyang,WANG Huilin, YE Fangping, XU Yan

  Food and Fermentation Industries. 2019, 45(20): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.021271

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  This study revealed the correlation between the fermentation period and the quality of Chinese strong aroma-type Baijiu during five-month fermentation. The key flavor compounds and microbial community in fermented grains at the bottom layer were analyzed. It was found that lactic acid and acetic acid increased rapidly within 14 d of fermentation and followed by a moderate increase. Caproic acid, butyric acid and ethyl caproate gradually increased during fermentation. Lactobacillaceae sp. was dominant throughout the whole fermentation process, and the relative abundances of Ruminococcaceae sp. and Clostridiaceae_1 sp., two families with high abundances in pit muds, gradually increased. These results indicated that pit muds continuously provided anaerobic microorganisms for fermented grains during long-term fermentation, and these microorganisms played key roles in production of caproic acid, butyric acid and acetic acid. Although the abundances of anaerobic microorganisms originated from pit mud were low in fermented grains, they essentially contributed the flavor of strong aroma-type Baijiu, which provides a vital reference to control the quality of raw strong aroma-type Baijiu.
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  Production of (+)-valencene and related sesquiterpenoids by engineered Saccharomyces cerevisiae

  OUYANG Xiaodan, LI Wen, CHA Yaping, ZHU Chaoyi, LI Shuang

  Food and Fermentation Industries. 2019, 45(20): 7-15. https://doi.org/10.13995/j.cnki.11-1802/ts.021558

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  The metabolic pathway of Saccharomyces cerevisiae was modified to produce (+)-valencene and related sesquiterpenoids. The genes of cytochrome P450 monooxygenase HPO derived from Hyoscyamus muticus, valencene oxidase CnVO derived from Callitropsis nootkatensis and four of their mutants (HPOM, CnVO-3, CnVO-4 and CnVO-34) were introduced into S. cerevisiae.Their effect on (+)-valencene hydroxylation were investigated by co-expressed with cytochrome reductase AtCPR derived from Arabidopsis thaliana. Through resting cell assays, the catalytic efficiencies of strains expressing HPO and HPOM showed the best results, and HPOM was selected for future study. Strain S. cerevisiae PK2-24 was constructed by expressing (+)-valencene synthase CnVS from Callitropsis nootkatensis and overexpressing ADH1 (alcohol dehydrogenase) and tHMG1 (truncated 3-hydroxy-3-methylglutaryl-coenzyme A reductase). After 158 h fermentation in a 3 L bioreactor, total terpenoid yielded was 310.94 mg/L, which was 111 times higher than that of the original strain. In conclusion, this study presents a new candidate for industrial scale production of (+)-valencene and its related sesquiterpenoids.
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  Immobilization of β-fructofuranosidase Fru6 by macroporous resin MI-BN4 and its application in catalytic synthesis of fructo-oligosaccharides

  CHENG Tiantong , HE Bingfang

  Food and Fermentation Industries. 2019, 45(20): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.021254

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  In order to reduce the running cost, immobilization of β-fructofuranosidase Fru6 was investigated for fructo-oligosaccharide preparation. Fru6 was immobilized by multi-functional resin MI-BN4 and the immobilization condition was optimized. The enzymatic properties, the ability to catalyze fructo-oligosaccharide and the capacity for reusing immobilized Fru6 were explored. When adsorbed for 6 h at 25 °C with 40 U enzyme, an immobilized enzyme with 205.7 U/g activity was obtained, which had 95.2% recovery rate of enzyme activity and absorbed 0.6 mg/g dry resin protein. Compared with free enzyme, the fructo-oligosaccharides conversion rate with immobilized Fru6 increased from 62% to 72% and the yield of fructo-oligosaccharides slightly reduced. Besides, the immobilized Fru6 could be reused for 12 times. Overall, the immobilized Fru6 has high enzyme activity recovery rate and good catalytic ability, which lays a foundation for fructo-oligosaccharides production.
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  Biological properties of green fluorescent protein labelled Lactobacillus plantarum

  CHEN Cailing, MAO Bingyong, CUI Shumao, ZHAO Jianxin

  Food and Fermentation Industries. 2019, 45(20): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.020432

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  The purpose of this study is to explore whether green fluorescent protein (GFP) labelling has effects on the biological characteristics of Lactobacillus plantarum. Four strains of L. plantarum (P1-P4) were labeled with GFP and their biological characteristics were examined. The results showed that the growth curves of the strains were nearly coincident with and without labeling, although strain P2 and P4 showed slight delay compared to pre-labeled strains. All strains showed no significant differences in the tolerances of gastric acid and bile salts. After being stored at -80 °C for two weeks, their viable counts and the ability to utilize fructooligosaccharides did not change significantly. Although their sensitivity to 13 antibiotics were not different, non-labeled strains were sensitive to chloramphenicol but labeled strains not. In conclusion, GFP labelling had no significant effects on the biological characteristics of L. plantarum, which provides a theoretical basis for visualizing the colonization and distribution of L. plantarum in the intestine of mice in future studies.
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  Identification of hop varieties based on fluorescent-labeled simple sequence repeats

  ZHANG Zhijun, XING Lei, YUE Jie, LIU Jia, YIN Hua

  Food and Fermentation Industries. 2019, 45(20): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.021300

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  To establish a rapid and accurate authenticity identification technology, simple sequence repeats (SSR) fluorescent labeling technology was applied in constructing the fingerprint database of hop varieties. In TP-M13-SSR , M13 tail sequence was used as a universal adaptor to the SSR forward primer, only the M13 universal primer was fluorescently labeled, and the amplification products of different primers were detected by capillary electrophoresis. Four pairs of primers with the best polymorphism and combination of primers were screened from 103 candidates. A total of 28 alleles were detected in 18 hop varieties, and each pair of primers produced 3-11 allele fragments with an average of 7.0. The authenticity identification of 18 domestic and international hop varieties could be achieved by the 4 pairs of primers. The method is fast and accurate, which can provide a technical support for hop cultivation, processing and procurement, as well as protection of new varieties.
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  Effects of different alcoholic base treatments on quality of bayberry liquor

  WANG Xi, WANG Zhichao, XING Kexin, ZHAO Yagang, CHEN Yujie, TIAN Xin, TANG Ke

  Food and Fermentation Industries. 2019, 45(20): 35-42. https://doi.org/10.13995/j.cnki.11-1802/ts.021187

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  In this study, bayberry juice was used as the main raw material and mixed with different base wines [edible alcohol (EA), light aroma-type liquor (LA) and bayberry distilled liquor (BD)]. Aroma substances and mono-phenols of the liquors were detected and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOFMS) and high performance liquid chromatography (HPLC), respectively. The results showed that the types and contents of mono-phenols in BD and EA-treated liquors were not significantly different, while the liquor treated with LA had significantly lower levels of mono-phenols. Moreover, the types and contents of aroma substances in BD treated liquor were much higher than the others. The preference analysis revealed that BD-treated liquor was the most popular among young students. This study clarified the effects of different base wines on quality of bayberry liquor, which establishes a foundation for further exploration of the brewing technology of bayberry liquor.
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  Structure and diversity of culturable endophytic bacteria in natural spice Cinnamomum longepaniculatum (Gamble) N. Chao leaves

  ZHOU Wanhai, YANG Liyan, LI Miao, HUANG Jinfeng, LIANG Yujuan,WANG Xin, LUO Sican, WEI Qin, LIU Yang

  Food and Fermentation Industries. 2019, 45(20): 43-51. https://doi.org/10.13995/j.cnki.11-1802/ts.021539

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  The purpose of this study was to investigate the composition of endophytic bacterial communities in Cinnamomum longepaniculatum (Gamble) N. Chao leaves. A total of 166 representative strains were selected by morphological observation, followed by performing phylogenetic and diversity analyses based on 16S rDNA sequence. The results revealed that the population of endophytic bacteria varied between 0.7×10³ and 4.5×10⁴ CFU/g in leaves collected in different seasons, with the largest population observed in autumn. Strains identified were divided into 3 phyla, 13 genera, and 40 species. Nine genera and 23 species were identified in spring, four genera and four species identified in summer, five genera and 11 species found in autumn, and one genus and two species found in winter. Additionally, strains from genus Bacillus was the dominant bacteria in all samples. The leaves collected in autumn had abundant species, and the dominant genera were prominent and evenly distributed. In comparison, the diversity, dominance and evenness of endophytic bacteria in winter leaves were low. This study provides the groundwork for further exploration of the interactions between Cinnamomum longepaniculatum (Gamble) N. Chao leaves and symbiotic endophytic bacteria, as well as for investigating its metabolites and controlling essential oil synthesis.
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  Construction and performance evaluation of sodium alginate and konjac glucomannan microcapsules of multi-probiotics

  ZHOU Yanlin, WU Ying, MA Yuhao, YAN Jiaqi, WANG Dahong, ZHANG Hongmei, GU Shaobin

  Food and Fermentation Industries. 2019, 45(20): 52-60. https://doi.org/10.13995/j.cnki.11-1802/ts.021548

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  In order to improve the survival rates of Bifidobacteria, Lactobacillus plantarum and Lactobacillus casei after passing through the gastrointestinal tract, these strains were embedded in the microcapsules prepared by internal emulsification with konjac glucomannan (KGM) and sodium alginate. The optimal technological parameters for preparing the microcapsules were as follows: 3% ALG (w/w), 0.6% KGM (w/w), the volume ratio of water to oil was 1∶3, and the mass ratio of CaCO₃ to ALG was 1∶3. Under this condition, the embedding rate reached (76.2±5.1)%. Moreover, the microcapsules not only improved the survival rate of probiotics in simulated gastric juice, but also enhanced their tolerances to bile salts. The results of serum biochemical parameters and histopathological observation showed that the material was not toxic to mice. After intragastric administration of KGM, the relative abundances of Lactobacillaceae sp. increased and Desulfovibrionaceace sp. decreased, which indicated that KGM could promote the growth of beneficial bacteria and inhibit harmful bacteria. This research expanded a new field for the application of KGM, and the results provide a reference for industrial production and application of compound probiotic microencapsulation.
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  Repairing effects and underlying mechanisms of mulberry leaf alkaloids on D-galactose-induced DNA oxidative damage in mice

  YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, DING Xiaowen

  Food and Fermentation Industries. 2019, 45(20): 61-67. https://doi.org/10.13995/j.cnki.11-1802/ts.021490

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  In order to provide a theoretical basis for developing and utilizing mulberry leaf alkaloids, the resistance of mulberry leaf alkaloids on DNA oxidative stress in mice was analyzed. A DNA oxidative damage model was induced by D-Gal and different doses of mulberry alkaloids were administered. At the end of the 8^th week, the contents of 8-OH-dG and 5-OH-dC, enzyme activities of MTH1, OGG1 and MUTYH in plasma, the liver DNA ladder results and the expressions of MTH1, OGG1 and MUTYH mRNA in liver tissue were detected. Compared with the control, the plasma 8-OH-dG and 5-OH-dC in mice significantly decreased by 65.35% and 59.13%, respectively, after intragastric administration of the highest dose of mulberry leaf alkaloids (200 mg/kg·BW) (P<0.01). Moreover, the activities of MTH1, OGG1 and MUTYH in plasma increased by 37.09%, 134.44% and 114.29%, respectively, and their mRNA levels in liver increased by 192.35%, 103.96% and 109.36%, respectively (P<0.01). In addition, there was no DNA ladder observed in liver in the highest dose mulberry leaf alkaloid group (P>0.05). Therefore, mulberry leaf alkaloids have good repairing effects on D-Gal-induced DNA oxidative damage, and the mechanisms may be due to regulating relevant enzyme activity at transcription level through BER pathway.
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  Study on water migration and quality changes of shrimp in hyper-chilling storage

  YANG Fan, WAN Jinqing, LI Jianguo

  Food and Fermentation Industries. 2019, 45(20): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.020714

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  In order to study the change of quality characteristics of shrimp during hyper-chilling storage, the changes of TVBN, K value, total viable count, water holding capacity, myofibrillar protein and other indicators were determined, combined with low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques for measuring water migration, and tissue sectioning technique to observe muscle tissue integrity. The results showed that super-chilling could significantly inhibit the growth rate of TVBN, K value and total viable count of shrimp, and the storage period of shrimp reached 24 d. The water migration of NMR and MRI spectra was positively correlated with the changes of myofibrillar structure observed by tissue sections (P<0.05). On the 13th day, the breaking degree of myofibrillar structure was further deepened, and the water holding capacity of shrimp kernel decreased, leading to serious water loss. Throughout the storage process, the bound water of the shrimp (transverse relaxation time (T₂₁) was relatively stable, and the immobilized water (T₂₂) increased first and then decreased, while the free water (T₂₃) continued to decrease. This paper provides a certain theoretical support for the preservation of shrimp in hyper-chilling storage.
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  The correlation between fat oxidation and LF-NMR relaxation properties in prepared large meatball during freeze-thaw cycles

  MENG Shuyu, ZHAO Gaiming, LI Miaoyun, ZHANG Qiuhui, ZHU Chaozhi, SUN Lingxia

  Food and Fermentation Industries. 2019, 45(20): 75-80. https://doi.org/10.13995/j.cnki.11-1802/ts.020841

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  This study was conducted to analyze the correlation between fat oxidation and low-field nuclear magnetic resonance (LF-NMR) relaxation characteristics of prepared large meatball during freeze-thaw cycles. The moisture state and content of prepared large meatball after freeze-thaw were monitored by LF-NMR, and the effects of freeze-thaw cycles on the acid value, peroxide value and thiobarbituric acid reactive substances (TBARS) were compared, followed by correlation analysis between fat oxidation and LF-NMR relaxation properties. With the increasing of freeze-thaw cycles, the bound water (T21) and immobilized water (T22) relaxation time shifted back, and the immobilized water (P22) and free water (P23) decreased continuously. In addition, the acid value and peroxide value increased first and then decreased, while the TBARS increased continuously. The times of freeze-thaw had an extremely significant correlation with T23 (free water relaxation time), P21 (bound water content), T22, P22, and TBARS value (P<0.01), showing a significant correlation with peroxide value (P<0.05) in the meantime. The TBARS value had an extremely significant correlation with T22 and P22 (P<0.01). The regression coefficient of the TBARS value and relaxation properties was 0.814, indicating a highly fitted regression equation. The experimental results provide a theoretical basis for the monitoring of fat oxidation and scientific storage of meat products.
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  Physicochemical properties analysis of pig skin gelatin prepared by rapid freezing-thawing pretreatment

  LIU Tingwei, CHEN Xueke, MA Liang, DAI Hongjie, YU Yong, ZHOU Hongyuan, GUO Ting, ZHANG Yuhao

  Food and Fermentation Industries. 2019, 45(20): 81-86. https://doi.org/10.13995/j.cnki.11-1802/ts.020689

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  To describe the characteristics of pig skin gelatin prepared by rapid freezing-thawing method, basic physicochemical properties, chromatic aberration, SDS-PAGE, amino acid composition, texture profile analysis, fluid characteristics, foaming capacity and foam stability were analyzed. Gelatin prepared by rapid freezing-thawing method had similar basic physicochemical properties with traditional acid gelatin, yet had good texture characteristics. The hardness (368.0 g) was significantly higher than that of traditional acid gelatin (341.0 g) (P<0.05), while color was slightly deeper. Fluid characteristics results showed that freezing-thawing gelatin had higher viscosity. In addition, the foaming capacity and stability of freezing-thawing gelatin were both better than that of traditional acid gelatin in the range of 10 g/L to 30 g/L. SDS-PAGE and amino acid composition results indicated the reason for better functional properties was that freezing-thawing gelatin had more high molecular weight subunits, less low molecular weight components and more imino acid content (252 g/1 000 g) than traditional acid gelatin. Pig skin gelatin prepared by rapid freezing-thawing method has good physicochemical properties and processing characteristics, which can provide new method for clean production of gelatin.
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  Effects of sodium alginate coating on the quality and shelf life of large yellow croaker at ice-temperature

  XING Xiaoliang, GUO Quanyou, JIANG Chaojun

  Food and Fermentation Industries. 2019, 45(20): 87-92. https://doi.org/10.13995/j.cnki.11-1802/ts.021049

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  In order to investigate the effects of ice-temperature storage and sodium alginate coating on the quality and shelf life of large yellow croaker, the aerobic-stored large yellow croakers were used as control, and were coated with 0%, 1.0%, 1.5% and 2.0% sodium alginate, respectively. Fish was stored under ice-temperature (-1 ℃) after vacuum packaging, and the changes in microbes (total number of colonies, number of H₂S-producing bacteria), physical and chemical parameters (pH, TVBN and TBA), sensory evaluation and texture were analyzed. The results showed that the sodium alginate coating treatment effectively delayed the decline of sensory quality, by significantly improving the color and texture characteristics, and inhibiting the bacterial growth. The pH value, TVBN and TBA of each treatment group was better than that of the control group. The growth of TVBN, TBA, total number of colonies and H₂S-producing bacteria of 1.5% sodium alginate group was slower than that of 1.0% and 2.0% sodium alginate group. With better bacteriostatic effect, the shelf life was effectively extended to 29 d. This study has certain application value as a reference in the field of large yellow croaker preservation.
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  Solubility and amino acids composition of enzymatic oyster hydrolysate after Maillard reaction

  PEI Jiwei, DING Liankun, LI Li, ZAN Liting, QI Qing, LIU Haimei, ZHAO Qin

  Food and Fermentation Industries. 2019, 45(20): 93-99. https://doi.org/10.13995/j.cnki.11-1802/ts.020528

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  This study investigated the solubility of enzymatic oyster hydrolysate (OEH) after Maillard reaction with glucose. Changes in nitrogen solubility index (NSI), trichloroacetic acid-nitrogen solubility index (TCA-NSI) and amino acids composition of the system were measured. The results showed that the solubility of Maillard reaction products (MRPs) was significantly higher than OEH. The NSI was from 95.15% to 98.08% at pH 3.5 to 9.0, and the TCA-NSI was 94.73%, which indicated that there were 94.73% protein present in the forms of free amino acids and low molecule weight peptides. Both free amino acids and peptides of OEH involved in Maillard reaction, and Maillard reaction activity of peptides was higher than that of free amino acids. The main amino acids of total amino acids participated in Maillard reaction were Arg, Trp, His, Tyr, Gly, Lys, Thr, Ser, and Ala. The main amino acids of free amino acids involved were Val, Ala, Leu, Gly, His, and Arg. The main amino acid residues in peptides were Tyr, Arg, Trp, Ser, His, Pro and Lys.
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  Effect of poly (latic acid) copolymer film on quality of cherry tomato during modified atmosphere storage

  YUN Xueyan, LI Xiaofang, LIU Mengyu, DAO Rina, DONG Tungalag

  Food and Fermentation Industries. 2019, 45(20): 100-105. https://doi.org/10.13995/j.cnki.11-1802/ts.021154

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  In order to improve the fresh-keeping effect of spontaneous control modified atmosphere packaging (SMAP), the poly (latic acid) copolymers (PLGLxG20) with high CO₂/O₂ permselectivity were synthesized for SMAP of cherry tomato in cold storage. The gas composition, sensory quality and nutrient content were determined to evaluate the film quality. The result showed that the concentration of CO₂ increased rapidly, while the concentration of O₂ decreased dramatically at the beginning of storage and reached balance after 5-day storage. The CO₂ concentration showed a stepwise decrease with the increase of CO₂ transmission coefficient of PLGLxG20, indicating a good capacity of film to control the internal atmosphere. Compared with no package and poly (latic acid) package groups, the copolymer film kept a relatively low O₂ and high CO₂ level. Moreover, the inner atmosphere reached a steady-state with CO₂ concentration of 3%-5% and O₂ of 3%-4% on the 6th day, which inhibited intense aerobic breathing, and the cherry tomato kept good sensory quality and nutrition constituent within 20 days. In conclusion, PLGLxG20 film presents good fresh-keeping effect on fruits and vegetables, which is of great significance for the application of degradable materials in food packaging.
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  Biotransformation of γ-decalactone from kitchen waste oil by yeasts

  WANG Rongxia, ZHU Tingheng, WANG Kun

  Food and Fermentation Industries. 2019, 45(20): 106-111. https://doi.org/10.13995/j.cnki.11-1802/ts.020676

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  In order to reduce the cost of industrial production of γ-decalactone (GDL), the feasibility of kitchen waste oil as carbon sourcewas studied. Equivalent biomass of Yarrowia lipolytica in complete medium was gained after 12 h cultivation under the optimized medium consisted of 12.5 g/L glucose, 5 g/L yeast extract and 6 g/L kitchen waste oil. Engineered Y. lipolytica overexpressing acetyl-CoA oxidase gene pox2 produced 1.5g/L of GDL from ricinoleic acid was, which was 1.2 times higher than that of parent strain. Y. lipolytica CICC31223 with high lipase-producing ability was co-cultured with the engineered strain for efficient degradation of waste oil and transforming castor oil into GDL. The optimal production conditions were determined as follows: inoculation ratio of Y. lipolytica CICC31223 to Y. lipolytica was 1∶10 (V/V), Y. lipolytica was inoculated after culturing Y. lipolytic CICC31223 for 12 h at 28 ℃ at 200 r/min. It was found that the level of GDL reached 0.15 g/L at above optimal conditions and it was significantly higher than single culture production (0.08 g/L). The results suggested that the kitchen waste oil is an economical carbon source and producing GDL by mixed fermentation of yeasts has great industrial application prospects.
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  Effects of Lactobacillus fermented Hovenia dulcis juice on life-span and antioxidant activity of Drosophila melanogaster

  WANG Zihan, QIAN Zilin, XIANG Min, XU Mao, JIANG Heti

  Food and Fermentation Industries. 2019, 45(20): 112-117. https://doi.org/10.13995/j.cnki.11-1802/ts.021447

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  In order to investigate the anti-aging and anti-oxidant ability of lively and sterilized fermented Hovenia dulcis juices, the effects of fermented Hovenia dulcis juices on the in vivo and in vitro antioxidant capacity and the life span of Drosophila melanogaster were comprehensively analyzed. The results showed that the median lethal time (LT₅₀), mean life-span (MLS) and survival rate of male and female Drosophila melanogaster increased with increasing feeding dose of lively and sterilized fermented juices. When fed with 15 mg/mL lively fermented juice, the MLS of male and female Drosophila melanogaster was prolonged by 66.49% and 61.16% respectively, compared with CK group, and sterilized fermented juice fed group was prolonged by 48.87% and 47.69%, respectively. The activities of T-SOD in male and female Drosophila melanogaster fed with lively fermented juice for 20 d were 429.85 and 431.53 U/mg prot, respectively, while that of male and female Drosophila melanogaster fed with sterilized fermented juice were 390.81 and 397.77 U/mg prot, respectively. In conclusion, Lactobacillus fermented juice was anti-oxidative, and could prolong the life span and improve the survival rate of Drosophila melanogaster, which provides a theoretical basis for developing products of fermented Hovenia dulcis juice.
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  Effects of different kinds of sugars on grafting modification for casein glycosylation

  XU Shitao, ZHU Qiujin, HU Ying, ZHOU Guojun, ZHU Jianrong

  Food and Fermentation Industries. 2019, 45(20): 118-123. https://doi.org/10.13995/j.cnki.11-1802/ts.021709

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  In order to investigate the relationships between glycosylation graft modification of casein and modified sugar types and improve the selection specificity, eight types of sugars with different polymerization degrees and structures were selected for modification of casein by wet glycosylation. The results showed that glucose could glycosylate with casein efficiently (P<0.05), and the grafting degree was significantly higher than other ketoses (P<0.05). The grafted products of casein with maltose, dextran 20 000 and dextran 40 000 had desirable grafting degree and anti-lipid oxidizing ability, and their emulsifying activity significantly increased by 30.14%, 42.47% and 52.05%, respectively, in comparison to casein (P<0.05). Moreover, their emulsion stability has no significant change after standing for 15 min (P<0.05). In particular, the emulsification activity of casein decreased linearly within 15 min, while the emulsion stability of casein-dextran 40 000 covalent graft increased by 85.91% comparing with casein. Graft modification of casein with glucan or maltose glycosylation is more efficient and facile. And it has good anti-lipid oxidation and emulsifying properties This study can promote further study on casein glycosylation modification, the development and application of casein with sugars and also enhancing their nutritional value.
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  Process optimization and mechanical properties analysis of celery fiber hollow capsules

  YANG Lijun, SHENG Wenpan, TANG Peng

  Food and Fermentation Industries. 2019, 45(20): 124-131. https://doi.org/10.13995/j.cnki.11-1802/ts.021110

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  The study aimed to research and obtain the optimal formulation, process and mechanism of the preparation of celery fiber hollow capsules. With celery fiber and starch as raw materials and mechanical properties as indexes, the optimum capsule samples were obtained by orthogonal experiments under specific process. And the capsule was characterized by UV-Vis-NIR spectrophotometer, scanning electronic microscopy (SEM), X-ray diffraction (XRD), fourier transform INFRARED (FTIR), and thermogravimetric analysis-differential scanning calorimetry (TG-DSC). The results showed that the optimal conditions were beating degree of 35 °SR, the water loss rate of 82%, celery fiber content of 3.5 g/L and starch content of 18 g/L. The tensile strength of capsules could reach 13.56 MPa and elongation at break could reach 25.35 %. In addition, the transmittance test showed a good compatibility of starch, carrageenan, konjac flour and glycerol. SEM showed the compatibility weakened the phase separation caused by celery fiber, and the mechanical properties of capsules were enhanced by fiber winding. Moreover, XRD showed the mixture system formed a wide diffraction peak at about 20 degrees and formed an amorphous structure. FTIR showed that the absorption peak near 3 300cm^-1 decreased and the mixes system tended to be homogeneous and stable. The capsule had good thermal stability below 110 °C. Celery fiber can be used to prepare plant hollow capsules, which can significantly reduce the cost of existing plant capsules and has good economic value.
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  Physicochemical properties and structural analysis of natto polysaccharides

  YNAG Wenli, YNAG Bo, YANG Guang

  Food and Fermentation Industries. 2019, 45(20): 132-137. https://doi.org/10.13995/j.cnki.11-1802/ts.020681

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  Natto polysaccharide is one of the main functional substances in natto. The content of physicochemical components of natto polysaccharides were determined. Meanwhile, the molecular weight and monosaccharide composition were analyzed by high performance liquid chromatography and gas chromatography-mass spectrometry. The functional groups and spatial structure were determined by Fourier transform infrared spectroscopy and the Congo red test. The results showed that percentage of each component in natto polysaccharides was 66.01% of total sugar, 1.12% of protein, 2.79% of uronic acid and 1.57% of sulfate. After purification, natto polysaccharides was found to be a single component, with molecular weight of 11.53 kDa. The molar ratio of fucose∶xylitol∶mannose∶glucose∶galactose was 1.04∶1.53∶1.57∶1.19∶4.68. In addition, infrared spectrum analysis showed that natto polysaccharides had characteristic absorption peak of polysaccharides, and the Congo red experiment revealed that natto polysaccharides had triple helix structure. The in-depth analysis of the physicochemical properties and structure of natto polysaccharides can provide a theoretical basis for the selection of functional plant polysaccharides.
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  Enzymatic preparation and antioxidant activity of sturgeon skin collagen polypeptide

  LI Luyuan, WANG Shengfan, ZHU Yougui, ZHANG Yinjun, WANG Zhao,ZHENG Jianyong

  Food and Fermentation Industries. 2019, 45(20): 138-143. https://doi.org/10.13995/j.cnki.11-1802/ts.021376

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  Collagen peptides are products from collagen degradation, which have antioxidant properties. Collagen peptides were prepared from sturgeon skin by alcalase, followed by analyzing the composition of sturgeon skin, optimizing the enzymatic condition and revealing the antioxidant properties of enzymatic products. The hydrolysis degree reached 22% at the optimal enzymatic hydrolysis condition: hydrolyzed at pH 9 and 55℃ for 5 h with 3% enzyme. Four polypeptides with different molecular weights were obtained by ultrafiltrating the enzymatic hydrolysate, including SSCP-I (MW>10 000 Da), SSCP-II (MW=5 000-10 000 Da), SSCP-III (MW=1 000-5 000 Da) and SSCP-IV (MW<1 000 Da). Among them, SSCP-III had the highest scavenging ability for superoxide anion radicals with an IC₅₀ of 5.938 mg/mL. This research provides a theoretical guidance for comprehensive processing and high value utilization of sturgeon skin.
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  Fermentation optimization and anti-tumor activity of polysaccharides from Rhizobium sp. NG10

  JIA Yuxiang, GENG Xiaoqi, HUANG Zhengmei, DU Peng, ZHENG Yu, SONG Jia

  Food and Fermentation Industries. 2019, 45(20): 144-148. https://doi.org/10.13995/j.cnki.11-1802/ts.021565

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  In this study, the optimal the culture conditions for production of extracellular polysaccharides by Rhizobium sp. NG10 were determined. Besides, the inhibitory effect of the polysaccharides on human hepatocellular carcinoma cells was studied by MTT assay. The optimal medium composition for extracellular polysaccharides production were 22.5 g/L maltose, 9.5 g/L soybean peptone, 0.2 g/L MgSO₄·7H₂O, 0.41 g/L KH₂PO₄ and 0.1 g/L NaCl. Under these conditions, the yield of the polysaccharides was increased 45.95% with titer of 5.05 g/L. Moreover, the inhibitory effect of the polysaccharides on human hepatocellular carcinoma cells exhibited a dose-effect relationship. When the human hepatocellular carcinoma cells were cultured with the polysaccharides for 48 h, the IC₅₀ was 393.3 μg/mL, and the inhibition rate was 56.74%.
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  Optimization of crystal jelly formula by D-optimal mixture design

  LI Junhong, LI Hongjun, HU Xinying, LI Xue, ZENG Lingying, HE Zhifei

  Food and Fermentation Industries. 2019, 45(20): 149-156. https://doi.org/10.13995/j.cnki.11-1802/ts.021158

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  The effects of compound gel on the edible and gel properties of pig skin jelly were studied. Gel strength, water holding capacity, melting point and comprehensive sensory score of pig skin jelly were investigated by D-optimal mixture design. Design Expert software was used to analyze and establish regression equations to study the interaction among gels and their impact on the quality of product. The optimal formula was carrageenan of 22.6% (mass fraction), konjac of 60%, and gellan gum of 17.4%. In addition, the gel strength, water holding capacity, melting point and sensory score of the optimized pig skin jelly were 435.27g, 87.12%, 54.2°C and 4.21, respectively, consistent with the predicted values. Therefore, it is feasible to improve the quality of the skin jelly by adding compound gel, which has certain significance for reducing production cost.
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  Effects of sodium carbonate on tenderization and quality of beef

  HAO Wanming, ZHU Chaozhi, ZHAO Gaiming, HAN Mingshan , MENG Ziqing, WANG Ke, LI Miaoyun

  Food and Fermentation Industries. 2019, 45(20): 157-163. https://doi.org/10.13995/j.cnki.11-1802/ts.020941

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  In order to explore the tenderization effects of soda on Chinese traditional cooked beef, the tenderization effects of different concentrations of sodium carbonate (0, 0.25, 0.30, 0.35, 0.40 mol/L) on Simmental hybrid beef were studied, and the effects of sodium carbonate injection on muscle fiber and connective tissue of beef were investigated. The results showed that pH, myofibril fragmentation index of beef increased with the increase of sodium carbonate concentration, while the shear force, cooking loss and collagen content decreased. Hence sodium carbonate was proved to effectively improve beef tenderization. With sodium carbonate concentration over 0.35 mol/L, the color and sensory evaluation of beef became less attractive, so the tenderness was the best at the concentration of 0.35 mol/L. Sodium carbonate injection could effectively improve the water retention of beef muscle, increase the diameter and gap of muscle fiber, destroy the structure of muscle fiber, increase the fragmentation index of muscle fiber and decrease the content of collagen in connective tissue. This study provides a theoretical basis for the study of new beef tenderization technology.
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  Development of a Golden and Silver cured beef liver

  GUO Liee, ZHU Dandan, HAN Ling, WU Yongqin, LONG Haixia, KONG Qinwen

  Food and Fermentation Industries. 2019, 45(20): 164-168. https://doi.org/10.13995/j.cnki.11-1802/ts.020586

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  In order to comprehensively utilize the by-products of cattle and enrich the varieties of bovine liver products, the process parameters of deodorization, pickling and drying in the production of cured beef liver were optimized by uniform experimental design. The results showed that the optimum parameters of deodorization were dried tangerine peel addition of 1.5% (mass fraction), deodorization time of 3 h, and beef liver to deodorizer ratio of 1∶2. The optimal parameters of pickling and drying were salt content of 3.0%, monascus red content of 0.030%, pickling time of 40 h, fat content of 6%, sodium isoascorbate content of 0.04%, drying time of 11 d, temperature of 40℃, and humidity of 70%. The beef liver processed with optimum conditions has good taste and unique flavor, which provides a scientific basis for the development of bovine liver products.
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  Effect of dissolved oxygen content on the quality of NFC orange juice degassed at different temperatures

  CAI Deping, TAN Anqun, SUN Zhigao, HUANG Linhua, DOU Huating

  Food and Fermentation Industries. 2019, 45(20): 169-175. https://doi.org/10.13995/j.cnki.11-1802/ts.021183

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  In order to reduce the loss of nutrients in the production of NFC orange juice, Beibei 447 Jin Orange was used as raw material, and degassed at 10, 20 and 30°C to adjust the DO concentration in orange juice. The physiochemical properties and content of the bioactive substance in the orange juice were determined by HPLC. The results showed that with DO content from 0.3 mg/L to 7.5 mg/L at 30°C, the contents of Vc, total phenol and total flavonoids decreased by 21%, 8% and 12%, respectively, while the contents of TSS decreased slightly. And the oxidative degradation of characteristic monomers of phenolic compounds was obvious, among which, the reduction of rutin, ferulic acid, caffeic acid and p-coumaric acid were 41%, 37%, 23% and 19%, respectively. When DO content was higher than 1.5 mg/L, the ΔE value of the orange juice sample was greater than 1.5, which showed an extremely significant difference from the control group (P<0.01). At 10 °C and 20 °C, the effect of DO content on the quality of orange juice was less significant than that of 30°C. Therefore, lowering the degassing temperature and DO content, higher quality NFC orange juice can be obtained, which provides a theoretical basis for optimizing the industrial production process.
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  Development of microwave pasteurization process for soft-packed Oncorhynchus mykiss fillet

  XUE Qianqian, LUAN Donglei, LIU Yuhao, GUO Changkai, PAN Zhihai, HU Leiqi, CHEN Yingying, XUE Changhu

  Food and Fermentation Industries. 2019, 45(20): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.021153

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  A microwave pasteurization process of Oncorhynchus mykiss fillet was explored using the 896 MHz microwave thermal processing system developed by Shanghai Ocean University. Chemical marker method was used to study the temperature distribution of the Oncorhynchus mykiss fillet in the microwave sterilization system, and the mobile metallic temperature sensor was conducted to determine the cold spot position and heat distribution. Subsequently, the heating time and the holding time of microwave process were adjusted to achieve the target thermal temperature of 90 °C and thermal processing level F90 of 10 min. The results showed that the cold point could be confirmed by chemical marking at (-25 mm, -20 mm). With the net microwave power of 7 kW and microwave heating time of 2.67 min,the temperature of the cold spot raised from 8.5 °C to 91.1 °C. After holding in hot water at 95 °C for 5 min, the F90 reached 12.84 min. Compared with hot water processing, the total time of microwave pasteurization, the cook value of cold spot and surface were reduced by 58.15 %, 30.01 % and 58.33 %, respectively. Microwave pasteurization can greatly improve the quality of sterilized food and provides technical support for production of high-quality prepared Oncorhynchus mykiss fillet, which provides a practical basis for microwave pasteurization of prepackaged fish meat products.
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  Ethanol fermentation using enzymatic hydrolysate of vinegar residue

  LIU Kunyi, LU Bing, WANG Qi, ZHANG Qiang, LI Xiuping

  Food and Fermentation Industries. 2019, 45(20): 182-189. https://doi.org/10.13995/j.cnki.11-1802/ts.021177

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  Vinegar residue as a main waste in the brewing industry can be used as a raw material for ethanol production. In this study, glucoamylase NS22035 was first used to hydrolyze the starch residue, resulting in a glucose-rich solution with 18.2 g/L glucose, then the residues were treated with NaOH solution for 88 min at 70℃ followed by xylanase hydrolysis. The ethanol fermentation was started by combining the two hydrolysates and supplementing cellulase and Saccharomyces cerevisiae. The fermentation was carried out at 140 r/min and 30℃ for 84 h. The yield of ethanol reached 34.7 g/100 g. These results indicated the feasibility of vinegar residue to ethanol by fermentation.
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  The optimized aerobic composting for treatment of brewery distiller′s grain and wastewater sludge

  LIU Yang, AN Mingzhe, ZHANG Fuyong, SU Jian, GOU Zixi, ZHOU Junhui, LIU Li, LI Qin

  Food and Fermentation Industries. 2019, 45(20): 190-196. https://doi.org/10.13995/j.cnki.11-1802/ts.021142

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  To recycle brewery distiller’s grain and brewery sludge in Baijiu enterprises, an aerobic composting fermentation equipment was designed for treatment of brewery distiller′s grain and brewery sludge. Four different volume ratios (1∶1, 2∶1, 3∶1 and 4∶1) of brewery distiller′s grain to brewery sludge were analyzed. The results showed that the ratio of 2∶1 had the best effects and important indication parameters were at good levels. Moreover, the final seed germination index (GI) reached 0.88, which was significantly higher than those of others (P<0.05) and completely met the requirements of maturity. When the ratios were 3∶1 and 4∶1, the effects were at an average level, and the values of GI reached 0.72 and 0.66, respectively. The effect was weak when the ratio was 1∶1 as the final GI was only 0.45. In conclusion, the designed aerobic composting equipment was used for the first time to simultaneously treat brewery distiller′s grain and brewery sludge to produce organic fertilizer, which provides a new and effective method for solving such solid waste problems.
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  A probiotic Lactobacillus plantarum for vegetable and fruit juice fermentation

  ZHU Jun, QIAN Yongqing, SUN Sheng, CHEN Zuoguo, CHEN Su

  Food and Fermentation Industries. 2019, 45(20): 197-201. https://doi.org/10.13995/j.cnki.11-1802/ts.020801

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  To find a lactic acid bacteria strain of good probiotic and fermentation properties, Lactobacillus plantarum strain 581 was isolated from naturally fermented pickles in Sichuan province. Its tolerances to gastric acid and bile salt, fermentation abilities and constipation-relieving effects were measured by using a mouse model. It was found that L. plantarum 581 had strong tolerances to gastric acid and bile salt, which made it possible to successfully reach the intestinal tract. Compared with the model group, L. plantarum 581 efficaciously shortened the defecation time ((201.5±33.8) min vs. (353.8±59.3) min), increased the quantity (6.9±3.7 vs. 2.40±1.35) and weight ((0.214 9±0.204 3) g vs. (0.071 7±0.055 9) g) of total feces, and also improved the ink propelling speed in the small intestine ((39.88±9.10)%vs. (29.27±5.11)%). Besides, L. plantarum 581 was suitable for fermenting various of fruit and vegetable juices, especially improved the odor and taste of carrot juice. The viable count of L. plantarum 581 in fermented carrot juice reached 1.24×10⁹ CFU/mL. Therefore, L. plantarum 581 has excellent intestinal functions and good fermenting properties, which can be used for developing functional fruit and vegetable fermented beverages.
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  Process optimization and morphological characterization of pomelo nano-cellulose

  FAN Jiaying, LI Zeling, ZHU Xiajian, TAN Anqun, YI Xin, ZHOU Qi, TAN Xiang, HUANG Linhua, WANG Hua

  Food and Fermentation Industries. 2019, 45(20): 202-208. https://doi.org/10.13995/j.cnki.11-1802/ts.021162

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  In order to develop the processing and pomelo peel utilization, and to increase the added value, nano-crystal cellulose (NCC) of pomelo peel was prepared by hydrolysis of sulfuric acid from the mesocarp of Fengdu red heart pomelo. The effects of sulfuric acid concentration, reaction temperature and reaction time on the yield were investigated by single factor experiment. On the basis of this, the response surface method was used to determine the optimal process parameters, and the prepared nano-cellulose structure was analyzed by scanning electron microscopy, infrared spectroscopy and X-ray diffraction. The results showed that the optimal conditions for the preparation of pomelo nano-cellulose were sulfuric acid mass fraction of 62%, reaction temperature of 50°C, reaction time of 78 min, contributing to the highest NCC yield of 63.27%. Scanning electron microscopy indicated that the NCC of the pomelo mesocarp showed a spheroidal structure with particle size between 100 nm and 200 nm, and the size distribution was uniform. The sample was identified by infrared spectroscopy as cellulose 2 structure with the crystallinity index of 53.75%. Compared with the microcrystalline cellulose (MCC), NCC has a more regular structure, a larger specific surface area and a higher crystallinity, which ensures a high application value of pomelo peel.
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  Optimization of extraction process and physicochemical properties of dietary fiber from Auricularia cornea var. Li Root

  SI Fengling, LIU Xiaoyu, DENG Junlin

  Food and Fermentation Industries. 2019, 45(20): 209-214. https://doi.org/10.13995/j.cnki.11-1802/ts.021236

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  In order to analyze the optimal alkali extraction process and physicochemical properties of the soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from Auricularia cornea var. Li. roots. The extraction process of A. cornea var. Li roots was designed and optimized by orthogonal experiment, and its physicochemical properties were determined. The results showed that with solid-liquid ratio of 1∶200, NaOH mass fraction of 1.5%, extraction time of 160 min and temperature of 80℃, the yield of SDF could reach 22.21%. The optimum extraction process of IDF was the same as SDF, except for temperature (60℃), with the yield of 37.52%. The water holding capacity, oil holding capacity and expansibility of SDF were 7.84 g/g, 3.2 g/g and 9.1 mL/g, while those of IDF were 26.46 g/g, 4.86 g/g and 17.9 mL/g, respectively. Besides, cholesterol adsorption capacity of SDF and IDF were 14.5 mg/g and 10.71 mg/g in acidic environment, and 15.5 mg/kg and 11.49 mg/kg in neutral environment. Sodium cholate adsorption capacity were 10.72% and 19.72%, while nitrite ion adsorption capacity of SDF and IDF were 23.41 mg/kg and 20.45 mg/kg in acidic environment, and 21.73 mg/kg and 19.82 mg/kg in neutral environment. In conclusion, the dietary fiber of from A. cornea var. Li. root is suitable as an additive used in health food with its good dietary fiber characteristics.
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  Preparation of naringin from Fengdu red pomelo dropped fruits

  LI Zeling, ZHU Xiajian, FAN Jiaying, TAN Anqun, YI Xin, ZHOU Qi, GUO Li, HUANG Linhua, WANG Hua

  Food and Fermentation Industries. 2019, 45(20): 215-221. https://doi.org/10.13995/j.cnki.11-1802/ts.021220

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  To make full use of citrus resources and reduce environmental pollution, the optimal technological conditions for preparing naringin were studied, using pomelo dropped fruits as raw materials. The effects of temperature, time, concentration of hydrochloric acid and liquid-material ratio on the yield and the acidolysis percent of naringin were investigated. The optimal condition for naringin preparation was determined as temperature of 110 ℃,time of 1.5 h, hydrochloric acid concentration of 3.5% and liquid-solid ratio of 25∶1(mL∶g). Under this optimal condition, the yield of naringin and the hydrolysis percent of naringin was 42.39% and 99.31%, respectively. The optimized preparation technology is simple and convenient with high yield of products and utilization of raw materials, providing a reference for the low-cost industrial production of naringin.
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  Optimization of regeneration and graft acrylic acid with cellulose from sweet potato residue

  TAN Shuqiong, HUANG Ke, LIU Xiong, XIE Yongwu

  Food and Fermentation Industries. 2019, 45(20): 222-231. https://doi.org/10.13995/j.cnki.11-1802/ts.021065

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  Cellulose grafted acrylic acid (Cell-g-AA) product was prepared using sweet potato residue regenerated cellulose (RC) as raw material and the acrylic acid as the graft copolymerization reaction monomer. The yield and grafting rate of RC from sweet potato residue were determined by optimizing the synergistic ultrasonic low-temperature extraction of RC from sweet potato residue in sodium hydroxide-thiourea-urea solution. Plackett-Burman (PB) design and Center Combination Design (CCD) were used to optimize the processing conditions of cellulose grafted acrylic acid products. Under optimal processing conditions, the yield of RC was 54.59 %, and the purity reached 96.68 %. The average grafting rate was (49.024 ± 0.131) %, which was close to the predicted value of 49.146 %. This study provides a theoretical basis for the subsequent metal ion adsorption research by cellulose grafted acrylic acid.
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  Effects of different electron beam irradiation doses on sweet cherry preservation

  DAI Shouxin

  Food and Fermentation Industries. 2019, 45(20): 232-236. https://doi.org/10.13995/j.cnki.11-1802/ts.021408

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  Aiming at optimizing the dose of electron beam irradiation to prolong the shelf life, the sweet cherries were treated by electron beam irradiation with doses of 0.0, 1.05, 1.90, 2.31, 2.41 and 2.83 kGy. The indicators of the samples stored at 2°C to 4 °C were determined every 15 days randomly. The results showed that the electron beam irradiation could reduce the rotting rate of sweet cherry, inhibit the growth of bacteria and maintain the contents of anthocyanins, total phenols, soluble solids and total sugar. The 2.31 kGy and 2.41 kGy of electron beam irradiation could prolong the storage period of sweet cherry to 30-45 days in cold storage, with a good commodity rate. This study provides a reference for effectively maintaining the quality of sweet cherry and prolonging the shelf life.
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  Preparation of high purity crystalline maltol by three-component chromatography

  ZHANG Qianfeng, WANG Zhaoguang

  Food and Fermentation Industries. 2019, 45(20): 237-241. https://doi.org/10.13995/j.cnki.11-1802/ts.022096

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  Three component chromatographic separation technolog is a new technology which is improved and upgraded on the basis of two-component chromatographi. To prepare high purity crystalline maltos. Can increase the purity of liquid maltose from 85 % to more than 95 %,It is then crystallized to produce high-purity crystalline maltose products.Compared to traditional crafts,Using this highly efficient separation technology,After separation by chromatography,Three separate products can be obtained; It not only guarantees the purity and quality of the main product,And it can fundamentally solve the problem of the accumulation of miscellaneous alcohols.Finally,the purpose of optimizing the whole production process is realized;Because this technology has less chromatographic water consumption、High purity of products、The characteristic of high crystal yield,Therefore, A new process for preparing high-purity crystalline maltose was developed.
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  Composition and evaluation of flavor substances in the cultured large yellow croaker (Larimichthys Crocea)

  ZHANG Xiujie, GUO Quanyou, WANG Lumin, JIANG Chaojun

  Food and Fermentation Industries. 2019, 45(20): 242-249. https://doi.org/10.13995/j.cnki.11-1802/ts.021021

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  In order to study the flavor compounds of adult large yellow croaker cultured in seine, the difference of electronic nose and electronic tongue induction was analyzed, and the composition of free amino acids, flavor nucleotides, fatty acids and volatile substances was determined. Taste activity values (TAV), equivalent umami concentration (EUC) and relative odor activity value (ROAV) were further evaluated. The results showed that electronic tongue and electronic nose could effectively distinguish the flavor difference of the large yellow croaker in different culture time. At the third month, the content of free amino acids increased significantly, indicating a positive effect on the flavor of the large yellow croaker. At the sixth month, the flavor nucleotides content was the highest, and the TAV of inosine monophosphate was greater than 1, contributing the most to its umami flavor, with the highest EUC value (0.907 2 g MSG/100 g). Moreover, the content of polyunsaturated fatty acids was the highest at the third month, and at this time, more volatile substances might be produced during heat treatment or storage. Aldehydes were the main volatile substances in fresh fish, and the most odor active substances were found at the sixth month. In conclusion, the flavor characteristics of adult fish were improved with the increase of the culture time, which can provide a reference for the quality optimization of the cultured large yellow croaker.
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  Detection of Staphylococcal enterotoxin B in foodstuffs by nanobody-based ELISA

  GUO Pengli, LU Yunlong, LI Xiang, LI Lihua, REN Xiaoru, CHEN Lili, ZHANG Ganwei, JI Yanwei

  Food and Fermentation Industries. 2019, 45(20): 250-255. https://doi.org/10.13995/j.cnki.11-1802/ts.021576

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  In this study, a method for detection of Staphylococcal enterotoxin B (SEB) in foodstuffs through anti-SEB nanobody-mediated ELISA was developed using milk, beef and watermelon juice as samples. The method exhibited a desirable linear relationship (R²=0.9904) in a concentration range from 16 to 1 024 ng/mL, and the detection minimum was (9.58±0.07) ng/mL. The method exhibited 42.18% crossover with S. enterotoxin C while there were no significant crossovers with S. enterotoxin A and other three strains of Staphylococcus aureus. The recoveries of SEB in milk, beef and watermelon juice were 87.26%-108.43%, 79.36%-106.56% and 83.81%-99.43%, respectively. In conclusion, the ELISA used anti-SEB nanobody as a recognition element could be an alternative method for highly sensitive detection of SEB.
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  Determination and nutritional evaluation of fatty acids and amino acids in offals of Gannan Oula Tibetan sheep

  WANG Jianzhong, SHI Xixiong, LI Xueru, YU Qunli, TIAN Zhu

  Food and Fermentation Industries. 2019, 45(20): 256-261. https://doi.org/10.13995/j.cnki.11-1802/ts.021213

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  The Gannan Oula Tibetan sheep offals (heart, liver, lung and stomach) were used as research objects to determine the moisture, ash, protein, fat, amino acid and fatty acid content in accordance with National standard, and to carry out nutritional evaluation. The results showed that the moisture content in the stomach was about 82.68%, which was significantly higher than that of other organs (P<0.05), and the ash content was the lowest (about 0.33%). The protein content in liver was the highest (about 16.99%), while the fat content was about 3.29%. In addition, the fat content in heart was about 4.45%, which was significantly higher than that of other organs (P<0.05), indicating that the liver was more in line with the characteristics of high protein and low fat. The ratio of saturated fatty acids to unsaturated fatty acids (U/S) in heart, liver, lung and stomach was 0.69, 0.85, 1.66 and 0.90, respectively. The composition ratio of fatty acids in the stomach was closer to the recommended ratio of the Nutrition Society (1∶1). The essential amino acids/total amino acids (EAA/TAA) in heart, liver, lung and stomach were 40.7%, 42.7%, 35.7% and 32.6%, respectively, and the essential amino acid indices (EAAI) were 68.27, 64.65, 42.35 and 64.30, respectively. The heart was closer to the EAAI of standard protein. In short, Oula Tibetan sheep organs has certain development potential and research significance.
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  Determination of ractopamine in food by poly-γ-aminobutyric acid modified electrode

  CHEN Meifeng, SUN Zhanghua, CHENG Daojuan, ZHAO Yanhui, MA Xinying

  Food and Fermentation Industries. 2019, 45(20): 262-266. https://doi.org/10.13995/j.cnki.11-1802/ts.020608

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  To establish a method for the determination of ractopamine in food by poly-γ-aminobutyric acid modified electrode, the poly-γ-aminobutyric acid was synthesized on the surface of glassy carbon electrode using an electrochemical method. The polymerization conditions of poly-γ-aminobutyric acid modified electrode were discussed and optimized. Electrochemical behavior of ractopamine was investigated at poly modified electrode by cyclic voltammetry or differential pulse method. A good linear relationship was obtained between the oxidation peak current and concentration of ractopamine in the range of 6.0×10^-8-1.0×10^-5 mol/L (R=0.998 8), with the detection limit of 8.0×10^-9 mol/L. The recoveries ranged from 98.0% to 102%, and RSD was 2.3%-3.1%. This method is simple, rapid and sensitive, which creates a new method for the determination of ractopamine and provides a basis for food control.
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  Analysis on color and taste compounds of bead-shaped green tea from different origins

  LIU Panpan, ZHENG Pengcheng, GONG Ziming, FENG Lin, WANG Xueping, GAO Shiwei, TENG Jing, YE Fei, HU Shaode

  Food and Fermentation Industries. 2019, 45(20): 267-274. https://doi.org/10.13995/j.cnki.11-1802/ts.020194

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  In order to explore the quality characteristics of bead-shaped green tea from diverse regions, the code review, chromatic aberration, HPLC and multivariate statistical analysis were used to compare the differences in sensory quality, color and taste chemical composition of samples from 3 main producing regions. Results showed that the unit weight of Lvbaoshi was the highest, while the a value of dry tea and tea liquor was the least. The soluble sugar content of Lvbaoshi was significantly lower than that of other producing regions, while the content of flavonoids was the highest. Besides, the levels of tea polyphenols and total catechins of Yongxi Huoqing and Lvbaoshi were similar, both of which were significantly higher than that of Pingshui Rizhu (P<0.05). The major chemical constituents including water extracts, total free amino acids and caffeine were observed to have slight difference (P>0.05) among different regions. The principal component analysis explained the variable information of different green tea samples (62.293% of the variance), showing comparatively distinct distribution of different producing regions. In addition, 8 key differential components were identified based on the partial least squares discriminant analysis, including a value (dry tea), b/a value (dry tea), a value (tea liquor) and b value (tea liquor), epigallocatechin gallate (EGCG), total catechins, catechingallate (CG) and epigallocatechin (EGC).
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  Preparation, purification and bioactivities of millet protein peptides: A review

  JI Zhongwei, MAO Jian, LIU Shuangping

  Food and Fermentation Industries. 2019, 45(20): 275-280. https://doi.org/10.13995/j.cnki.11-1802/ts.021392

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  Millet is one of traditional grains in North and Northwest China, which contains abundant nutrients, especially proteins. As millet proteins consist over 42% essential amino acids, it is an excellent source for plant protein. Current researches on preparation, purification, identification and biological activity of millet protein peptides were summarized. Various bioactivities has been found for millet protein peptides obtained via enzymatic hydrolysis or microbial fermentation, such as antioxidant, antimicrobial, immunomodulatory and antihypertensive effects etc., which consequently had application prospects in functional foods and other areas. Further researchers are still needed, such as preparation of peptides by multi-strains fermentation. Moreover, animal studies and underlying mechanisms of the bioactive peptides, as well as peptide stability and its flavor characteristics also need further investigation.
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  Research progress on electrochemical methods for aflatoxins detection based on carbon nanomaterials

  YU Li, MA Fei, ZHAO Anshun, BAI Yizhen, LI Dong, LI Peiwu

  Food and Fermentation Industries. 2019, 45(20): 281-290. https://doi.org/10.13995/j.cnki.11-1802/ts.020922

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  Aflatoxins are the most poisonous mycotoxins that were discovered so far. Compared with conventional detection methods, electrochemical methods have raised attentions, due to the advantages of simple equipment, easy-operation, high sensitivity, good selectivity and fast response. Previous developed methods for aflatoxins detection have several shortcomings in antibody immobilization, signal transfer and so on. Thereby, in the past few years, carbon nanomaterials have been widely applied in developing the new electrochemical methods, because of many distinct functions, e.g., enhancing electron transport and interfacial electrocatalytic properties, and immobilizing biomaterials, which can greatly improve the analytical method. This review summarized 3 major kinds of carbon nanomate rials, namely, graphene, carbon nanotubes and carbon nanoparticles, which have been widely applied in current electrochemical sensing systems. The mode of application of carbon nanomaterials was also summarized. In generally, carbon nanomaterials conjugated with one or more materials including noble metals, electroactive substances (such as ionic liquids or conductive polymers) and biomaterials for recognition of aflatoxins (i.e. antibodies or aptamers) were deposited on the electrodes. Subsequently, the new electrochemical methods were established by the electrical signals obtained from these electrodes. Drawbacks of current researches on electrochemical methods for aflatoxins detection are analyzed and the future research direction based on carbon nanomaterials is prospected, which can provide references for selecting suitable carbon nanomaterials and their application modes to improve the analytical systems for aflatoxins.
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  Classification of electrospinning polymer matrix and application of antibacterial packaging

  SHAO Ping, AI Fangmi, QIAN Peiyu, PAN Jiefeng

  Food and Fermentation Industries. 2019, 45(20): 291-297. https://doi.org/10.13995/j.cnki.11-1802/ts.021078

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  With the increasing demand for antimicrobial packaging in modern food industry, the improvement and application of nanotechnology and materials has gradually become a research hotspot. Among them, electrospinning is a new technology of embedding active substances, and it also has good slow-release effect on active substances. The nanofibers prepared by this technology have potential application value in food industry. The application status of electrospinning technology in food packaging antimicrobial substances was reviewed from two aspects, including natural polymer (protein, polysaccharide) and synthetic polymer (polyvinyl alcohol, polyethylene oxide, polylactic acid, polypropylene). The application prospect of electrospinning in food science was also prospected. The combination of electrospinning technology and food antimicrobial packaging will be more widely used in the future, and the development of antimicrobial packaging will be more diversified.
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  Enzymatic preparation and evaluation model of marine algae-derived angiotensin converting enzyme inhibitory peptides: A review

  CHEN Shengjun, CAI Miaomiao, YANG Xianqing, YANG Shaoling, LI Chunsheng

  Food and Fermentation Industries. 2019, 45(20): 298-303. https://doi.org/10.13995/j.cnki.11-1802/ts.021728

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  Hypertension is a global chronic disease. It is imperative to prevent and control high blood pressure. Angiotensin converting enzyme (ACE) plays a vital role in the blood pressure regulating system, while ACE inhibitory peptides (ACE IPs) can control the activity of ACE to regulate blood pressure. ACE IPs have obtained more and more attention due to its high efficiency, nontoxicity and no side effects. This review summarized recent searches on the mechanisms of action, enzymatic preparation and activity assessment models of ACE IPs. The research prospects of ACE IPs from marine algae resources were further discussed, which provides a reference for its deep processing and utilization.