15 December 2019, Volume 45 Issue 23
    

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  • Combination of antimicrobial peptide brevilaterin with food additives against food-borne pathogenic bacteria
    NING Yawei, LI Wenlei, SU Dan, WANG Zhixin, LIU Yangliu, JIA Yingmin
    Food and Fermentation Industries. 2019, 45(23): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.021699
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    Brevilaterin, an antimicrobial peptide produced by Brevibacillus laterosporus, has broad antibacterial range. However, the minimum inhibitory concentration (MIC) of brevilaterin against gram-negative bacteria are much higher than that against gram-positive bacteria. Thus, a large amount of brevilaterin is required for effective and broad range antimicrobial activity. To overcome this problem, the synergistic antibacterial agents were screened, and the combined antibacterial effects of brevilaterin with other agents were evaluated. Subsequently, the antibacterial combination that had broad and high-efficient antibacterial activity were selected. In this study, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella were used as indicators for determining the minimum inhibitory concentrations (MICs). Results suggested that the antibacterial effect of natural preservatives was higher than that of the chemical compounds. Also, natural preservatives showed stronger antibacterial activities against gram-positive bacteria than gram-negative. Brevilaterin combining with ε-polylysine, or nisin showed synergistic antibacterial activity against gram-positive pathogenic bacteria, and combining with EDTA-Na2, citrate acid, or Na3PO4 showed activity against gram-negative bacteria. Finally, the time-kill curves of brevilaterin, nisin, and citrate acid combination showed broad antibacterial activity, and the MIC of brevilaterin reduced to the 1/8 of the original usage. This investigation provided theoretical foundation for the application of brevilaterin in food preservation.
  • Effects of pH and specific growth rates on ε-poly-L-lysine biosynthesis in Streptomyces albulus
    WANG Kaifang, PAN Long, DIAO Wenjiao, CHEN Xusheng, MAO Zhonggui
    Food and Fermentation Industries. 2019, 45(23): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.020132
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    ε-Poly-L-lysine (ε-PL) is an antimicrobial peptide secreted by Streptomyces albulus and is mainly used as a biological food preservative. In order to further understand factors that affecting ε-PL production efficiency, different pH values and specific growth rates of S. albulus M-Z18 on the biosynthesis of ε-PL were investigated in this study. The results showed that the cell yield (YX/S) gradually reduced with the decrease of pH (D=0.04 h-1), while the specific glucose uptake rate (qS), specific ε-PL formation rate (qP), and intracellular ATP concentration gradually increased. Similarly, with the increase of specific growth rate (pH 4.0), qS, qP, and intracellular ATP concentration increased gradually. Therefore, both low pH environment and high specific cell growth rate contributed to efficient accumulation of ε-PL. These results provide a new insight for understanding why S. albulus accumulated ε-PL in low pH environment, and also provide a guidance for subsequent bioprocess optimization to increase ε-PL production.
  • L-tryptophan fermentation by high cell density culture of Escherichia coli
    ZHANG Zhen, XIONG Haibo, XU Qingyang
    Food and Fermentation Industries. 2019, 45(23): 15-20. https://doi.org/10.13995/j.cnki.11-1802/ts.022033
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    The purpose of this study was to achieve the high cell density cultivation of Escherichia coli and improve the efficiency of L-tryptophan production. E. coli TRTH was used as the L-tryptophan producer. The fermentation experiments were carried out with 4 different amounts of seed culture inoculum and KH2PO4. The effect of KH2PO4 addition on cell growth, acid production, phosphate consumption, sugar and acid conversion, and by-product accumulation were analyzed. The results showed that with 20% (V/V) inoculum and 10 g/L of KH2PO4 , the cell density reached the highest (65.39 g/L), with the final L-tryptophan yield being 59.55 g/L. Comparing with the results before optimization, the lag phase of the fermentation was significantly shorter, which means cell growth was quicker. The utilization rate of raw materials was greatly increased, and the accumulation of the by-products was lowered, thus, the overall level of fermentation was improved. This finding provides a highly feasible new strategy for lowering cost for the high cell density cultivation of E. coli in L-tryptophan fermentation application. At the same time, it provides a reference for the developing regulations for phosphate in L-tryptophan fermentation.
  • Transcriptome sequencing of Schizophyllum commune cultured by corn bran fiber fermentation and heterologous expression of recombinant α-L-arabinofuranosidase
    LIU Yuchun, GUO Chao, GUO Weiqun
    Food and Fermentation Industries. 2019, 45(23): 21-28. https://doi.org/10.13995/j.cnki.11-1802/ts.021903
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    Corn bran is the most abundant, low-valued by-product of the industrial corn starch process. It has high amounts of polysaccharide which can be degraded for other use. Thus, developing enzymes for polysaccharide degradation became essential. The transcriptome of Schizophyllum sp. cultured with corn bran fiber as the sole carbon source was determined in this study. A total of 23, 656 UniGenes was obtained. The average GC content of these genes was 58.97%. Sequence analysis showed that there were 5 xylanase genes belonging to the 10th and 11th families of the glycoside hydrolase, and 6 α-L-arabinofuranosidase genes belonging to the 43rd, 51st and 62nd families of glycoside hydrolase. The gene, Sabf32, encoding an α-L-arabinofuranosidase, was isolated, cloned, sequenced, and characterized. It was 975 pb, coding for a protein with 324 amino acid residues and a signal peptide of 21 amino acids. The mature protein had a calculated mass of 32.5 kDa. Characterization of the purified Sabf32 produced in Pichia pastoris revealed its optimum condition being pH at 4.0 and temperature at 40 ℃. The specific enzyme activity of Sabf32 was 16.18 U/mg. This protein was found to be stable at 40 ℃ and under pH 3.5 to 5.5. The evaluated Km and Vmax values with p-nitrophenyl-a-L-arabinofuranoside as substrate were 3.98±0.32 mmol/L and 2.59±0.09 U/mg, respectively. This study provides a basis for further development of corn bran fiber degrading enzymes and synergistic degradation of multiple enzymes.
  • Antidiabetic effects of probiotics compounded with chromium-rich yeast alleviate type 2 diabetes symptoms via regulating gut microbiota imbalance
    ZHOU Xingting, YU Leilei, ZHAI Qixiao, TIAN Fengwei, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2019, 45(23): 29-36. https://doi.org/10.13995/j.cnki.11-1802/ts.021284
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    This study explored the mechanism of probiotics with chromium-rich yeast on Type 2 diabetes in mice. The disease was induced by high-fat diet and intraperitoneal injection of STZ. The fifty mice were divided into five groups. The results showed that Type 2 diabetes is closely related to the imbalance of gut microbiota. The level of the short-chain fatty acids (SCFAs) and the diversity of intestinal microbiota in these mice were significantly reduced, the abundance of some beneficial bacteria was decreased and the abundance of pathogenic bacteria was increased. After intervention, the gut microbiota imbalance was alleviated in drug-treated group, probiotics-treated group and cocktail-treated (using mixture of probiotics and chromium-rich yeast) group. Compared with the probiotics-treated group, the cocktail group showed more significant protective effects, including increase in the abundance of Lactobacillus and SCFA levels, and decrease in glucose level and abundance of Coprococcus and Rikenellaceae-g. Therefore, mixture of probiotics and chromium-rich yeast had more effective and comprehensive protective effects on type 2 diabetes. This study provided a theoretical basis for microbial mixture treatment method as an intervention treatment for Type 2 diabetes.
  • Effect of medium temperature and ethanol on Bacillus subtilis cortex-lytic enzyme activity and structure
    CHEN Xiang, ZENG Chaowei, SHEN Jin, GUO Jiajun, ZHANG Zhong
    Food and Fermentation Industries. 2019, 45(23): 37-42. https://doi.org/10.13995/j.cnki.11-1802/ts.022068
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    The effect of temperature and ethanol treatment on Bacillus subtilis spore cortex-lytic enzyme activity and structure was studied. The activity of the enzyme was determined using UV-visible spectrophotometry, and the changes of secondary and tertiary structures of the enzyme before and after treatment were analyzed using fluorescence spectroscopy and Fourier transform infrared spectroscopy (FTIR). The results showed that when the culture was treated with 30 and 75% ethanol at 80 ℃ for 20 min, the effect of spores denaturation was the best, and the activity of cortical lyase enzyme was the lowest (24.3±2.73, 20.42±2.17 U/L, respectively). The temperature combining with ethanol treatment reduced the fluorescence intensity of cortical lyase enzyme, and the red shifted 3 nm at 80 ℃. Also, the tertiary structure changed. With the increase of temperature and ethanol concentration, the secondary structure also changed: the amount of α-helix and β-sheet were reduced, and random coils increased significantly. The change of secondary structure was the most significant at 80 ℃ with 75% ethanol, the content was 10.98%±0.03, 25.41%±0.03, 48.24%±0.06 and 15.37%±0.02 respectively. The structures of cortex-lytic enzyme after medium temperature combining with ethanol treatment was changed, resulting in the changes of its activity.
  • Screening of β-glucosidase producing strains and optimization of enzyme production conditions
    LIU Wenjing, CHENG Han, CHEN Chongyi, CHAI Chunyue, TIAN Long, ZHOU Suo
    Food and Fermentation Industries. 2019, 45(23): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.022101
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    A Penicillium strain named L1 capable of producing β-glucosidase was isolated from rotten wood with the aim to study and develop microbial origin β-glucosidase resources. The strain was treated by atmospheric and room temperature plasma (ARTP) and diethyl sulfate (DES) mutation, followed by esculin agar plate screening and enzyme activity re-screening, a β-glucosidase high-yield mutant D-6 with genetic stability was obtained. By one-factor-at-a-time method, Plackett-Burman design, steepest ascent path and response surface methodology, the optimum conditions for β-glucosidase production in fermentation were determined. The optimal fermentation conditions were KH2PO4 6 g/L, MgSO4·7H2O 1 g/L, CaCl2 0.5 g/L and FeSO4 0.1 g/L; pH value of 5.2, inoculum 5% (spore concentration 108/mL), corn straw(X1) 45.74 g/L, (NH4)2SO4 7.23 g/L, packing volume(X5) 63 mL/250 mL, temperature 28 ℃, shaking speed is 160 r/min, incubation 132 h. Under the above conditions, the β-glucosidase activity of D-6 was 142.92 U/mL, with an increase of 274.4% compared with the original strain L1. The results obtained in the study were meaningful for technical reference and microbial resources of β-glucosidase producing strain.
  • Screening, identification and optimization of fermentation conditions for alkaline β-mannanase-producing strain
    TANG Wenjing, LI Song, MA Zhongbao, YANG Qian, TANG Bin
    Food and Fermentation Industries. 2019, 45(23): 50-54. https://doi.org/10.13995/j.cnki.11-1802/ts.021511
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    In this research, an alkaline β-mannanase-producing strain was obtained and studied for potential industrial application. An alkaline bacterium with good enzyme-producing properties was isolated from natural soil. The strain was further identified as Bacillus cohnii using morphological and molecular biological analysis. After optimization using single-factor method and orthogonal experimental design, the amount of enzyme produced using shaking flask fermentation for 36 h was 345 U/L, which was 4.3 times of that before optimization. The optimum condition of the crude β-mannanase extract was determined to be at 55 ℃ and pH of 9.5. The results laid a foundation for scale-up fermentation of alkaline β-mannanase and provided a good strain for cloning and heterologous expression of alkaline β-mannanase encoding gene.
  • Optimization of fermentation conditions and antioxidant activities of exopolysaccharide from Bifidobacterium lactis Bb12®
    XIE Ying, CAI Guolin, LIU Yifan, LU Jian
    Food and Fermentation Industries. 2019, 45(23): 55-59. https://doi.org/10.13995/j.cnki.11-1802/ts.021708
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    The purpose of this study was to enhance exopolysaccharide (EPS) yield from Bifidobacterium lactis BB12® (BB12) and to determine the antioxidant activity of EPS. Single factor experiment was used to analyze the effects of initial pH, temperature and time on the yield of EPS. Subsequently, the fermentation parameters were further improved using response surface methodology. The antioxidant activity was determined by ferric reducing power of EPS, and the -OH and -O2 scavenging rate. The results showed that initial pH of 8, temperature of 37 ℃, and incubation time of 101 h was the optimum processing condition for producing EPS. Finally, the yield of EPS reached 131.6±0.82 mg/L. In addition, the reducing ability of EPS was further evaluated using in vitro antioxidant test, which IC50 -OH and -O2 was lower than that of Vc. Our research provided a reliable theoretical basis for the EPS commercial scale production using BB12, as well as foundations of understanding for antioxidant mechanism.
  • Isolation and identification of clostridia from the pit mud of Strong-flavor Baijiu and comparative study on butyric acid production
    TIAN Yusi, HENG Xiaocheng, ZOU Wei, YE Guangbin
    Food and Fermentation Industries. 2019, 45(23): 60-65. https://doi.org/10.13995/j.cnki.11-1802/ts.021767
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    The purpose of this study was to classify 23 clostridia isolated from the pit mud of Strong-flavor Baijiu and compare their metabolites. The organisms were isolated from the pit mud of Strong-flavor Baijiu using anaerobic enrichment cultivation method. The taxonomy prediction was conducted based on 16S rDNA sequence comparison, and a phylogenetic tree was constructed. The microbes were fermented in liquid Robertson′s Cooked Meat medium (RCM) anaerobically at 35 ℃ for 5 days, and the volatilic metabolites were analyzed using solid phase microextraction- gas chromatography-mass spectrometry (SPME-GC-MS). Twentythree Clostridium strains were isolated, they showed high similarities with 5 Clostridium species including: Clostridium beijerinckii group, C. butyricum, C. chromiireducens, C. tyrobutyricum, and C. guangxiense. The C. beijerinckii group related strains cannot be classified to species level based on their 16S rDNA sequences because this group had 6 similar species (C. beijerinckii, C. diolis, C. puniceum, C. saccharobutylicum, and C. butyricum) with similarity of over 97% based on their 16S rDNA sequences. A total of 16 flavor compounds including of alcohols, esters, and acids were analyzed using gas chromatography- mass spectrometry (GC-MS) analysis. The quantity of butyric acid was the highest among all. There were more Clostridium species found in pit mud of Strong-flavor Baijiu than we expected. In addition, the producing abilities of butyric acid varied significantly among these Clostridium species.
  • Evaluation of the effect on the deacidification and polyphenol component of Gongniang No.1 blend wine
    YUAN Lin, ZHAO Hongyu, LI Hua, WANG Hua
    Food and Fermentation Industries. 2019, 45(23): 66-72. https://doi.org/10.13995/j.cnki.11-1802/ts.021816
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    This study aimed to overcome the problem of high acid content in wines made by Gongniang No.1 grapes. The wine grapes used in this study included Gongniang No.1 from Shandong region, Ecolly and Meili from Shaanxi region. Different ratios of the grape blends were used for malolactic fermentation. The physicochemical indexes of the Gongniang No.1 grape were analyzed. Also, the qualities of the wines were analyzed and compared. The results showed that the main organic acid components in the Gongniang No.1 grape were tartaric acid and malic acid. When a ratio of 3∶1 grape blend (Ecolly or Meili∶Gongniang No.1, V∶V) was used, the wine with lowest total acids and organic acid content, highest pH, and highest sensory evaluation score was obtained. In conclusion, the blend of Gongniang No.1, Ecolly or Meili grape were able to alleviate the high-acid issue in Gongniang No.1 wine.
  • Relationships among grain quality traits and glucose and ethanol yield in common wheat
    DING Li, ZHANG Zhipeng, PENG Yuansong, ZHAO Xiaofang, LI Jia, CHEN Guoyue, PU Zhien, LI Wei, YU Jia
    Food and Fermentation Industries. 2019, 45(23): 73-78. https://doi.org/10.13995/j.cnki.11-1802/ts.019784
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    In order to know the relationships among quality traits and grain glucose and ethanol yield in wheat, the quality traits of nine winter wheat varieties were evaluated under three environments. Results showed that, the mean value of glucose yields and ethanol yields for the tested materials were 46.01 kg/t and 179.19 L/t, respectively. Analysis of variance indicated that the interaction between genotype and environment affected glucose yields greatly, while the genotype had greater impact on ethanol yields. On the other hand, correlation analysis, multiple stepwise regression analysis and path analysis showed that amylase content had the strongest direct effect on glucose, followed by protein content. Additionally, thousand-grain weight, although its direct effect was negative, had a large positive indirect effect on glucose production through amylase content. Furthermore, settlement value, amylase content, and water absorption had greater positive direct effect on ethanol yields, while extensibility, test weight and hardness etc. had a strong negative direct effect on ethanol yields. It was found that the suitable wheat line B4886 and the suitable site Luzhou were generated for glucose and ethanol production. As a result, this study could provide some references for the unprocessed wheat breeding in the food industry and fermentation industry.
  • The correlation between the intracellular organic zinc in yeast and the flavor metabolites during the beer brewing process
    SONG Yumei, XIE Xin, ZHAO Nan, GUO Liyun
    Food and Fermentation Industries. 2019, 45(23): 79-83. https://doi.org/10.13995/j.cnki.11-1802/ts.022152
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    This study analyzed the effects of yeast culture time and exogenous zinc ions on the intracellular organic zinc, and clarified relation of the intracellular organic zinc and flavor metabolites during fermentation. This experiment analyzed the intracellular organic zinc in yeast strain Saccharomyces cerevisiae YJ02 isolated from different fermentation plant, at different culture time, and from broth with different exogenous zinc ions amount. Their flavor metabolites were analyzed simultaneously. The result showed that with the increase of YJ02 culture time and exogenous zinc ion amount, the intracellular organic zinc in yeast increased initially and then stabilized. When the zinc ion content kept within the range of 0.4-1.4 mg/L, YJ02 growth rate was at the maximum. Meanwhile, the intracellular organic zinc quantity had positive correlation with lipids, and negative correlation with aldehydes and alcohols. The result proved that the YJ02′s ability of using zinc ion was limited during fermentation. Also, the content of intracellular organic zinc was closely related to flavor metabolites, which also provided theoretical guidance and reference for flavor control for subsequent beer brewing process.
  • Antioxidant activity of active components in Maotai-flavor liquor
    LUO Qiang, LIU Jie, LIU Zhigang
    Food and Fermentation Industries. 2019, 45(23): 84-89. https://doi.org/10.13995/j.cnki.11-1802/ts.019989
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    The purpose of this study was to determine whether the active ingredient isolated from the Maotai-flavor liquor (Maotai-flavor liquor, MLE) had protective oxidative damage and its mechanism. MLE was obtained by extraction and freeze-drying, and the composition was analyzed by HPLC-MS, while the oxidative damage model was established using the H2O2 stimulated HepG2 cell. Based on the model, the effects of MLE on cell growth rate, presence of reactive oxygen species (ROS) within the cell, antioxidant enzyme activity, and on antioxidant gene expression in HepG2 induced by H2O2 were analyzed. Treatment with H2O2 resulted in significant increase in ROS scavenging rate and cell growth rate, as well as decrease in glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT) activity. It also caused decrease in glutathione (GSH), and increase in oxidized glutathione (GST) and malondialdehyde (MDA). Addition of MLE can not only reverse these processes, but also significantly increase (P<0.05) expression rate of antioxidant gene NQO-1 and antioxidant gene PI3K in the HepG2 cell. In summary, MLE′s antioxidant protection function was related to its ability of enhancing antioxidant enzyme activity and the expression of the antioxidant gene. Oxidative damage is associated with various diseases, and this active ingredient isolated from the Maotai-flavor liquor provides a possible solution for preventing these diseases.
  • Study on the in vitro digestibility and antioxidation of soy protein regulated by anthocyanin
    WANG Jing, ZHANG Yuqing, CHEN Hongyu, LIU Yingjie, SUI Xiaonan
    Food and Fermentation Industries. 2019, 45(23): 90-96. https://doi.org/10.13995/j.cnki.11-1802/ts.021264
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    This study was aimed to explore the in vitro digestibility and antioxidation of soy protein isolate (SPI)-anthocyanin complex under covalent/non-covalent interaction mechanism and to analyze the relationship between interaction model and interaction intensity. The interaction intensity between SPI and anthocyanin was analyzed by molecular weight distribution and binding rate of the complex. Then, the effects of covalent/non-covalent interaction on in vitro digestibility of protein were compared and studied by molecular weight distribution and degree of hydrolysis of complex digestion product. Also, the antioxidant properties of the complex were determined by the ABTS and DPPH essays. Experiments showed that the binding rate of SPI and anthocyanin under the covalent mechanism was significantly higher than that under the non-covalent mechanism, and macromolecular derivatives were generated. Additionally, the degree of hydrolysis and the percentage of molecular weight <10 kDa component of complex digestion products under the covalent mechanism increased compared with that of SPI digestion products, but decreased under the non-covalent mechanism. Furthermore, by using ABTS and DPPH essays, it was found that the antioxidant activity of the complex was better than that of SPI, while the antioxidant activity under the covalent mechanism was stronger than that under the non-covalent mechanism. Consequently, the present study provides a reference for the development of protein-polyphenol complex food with high digestibility and excellent antioxidant properties.
  • Effects of plasticizers on properties of carrageenan edible films
    YAN Tiantian, QI Bo, YANG Xianqing, YANG Shaoling, CHEN Shengjun, RONG Hui
    Food and Fermentation Industries. 2019, 45(23): 97-102. https://doi.org/10.13995/j.cnki.11-1802/ts.020642
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    Carrageenan-based polysaccharide edible film was prepared with carrageenan as film-forming material, and glycerol, sorbitol and propanediol were used as plasticizers in this study. Thereby, the effects of the type and addition amount of plasticizer on the mechanical properties, water vapor permeability, thickness, transparency and chromatic aberration of the carrageenan film were investigated. Research showed that when the plasticizer addition increased from 0.5% to 2.5% (w/w) carrageenan film exhibited a rise in the breaking elongation, water vapor permeability and thickness in comparison with the control group. The results could rise the most significantly up to 68.13%, 10.528 0 (g·mm)/(m2·d·kPa) and 0.176 mm, respectively, when adding 2.5% of glycerin. Meanwhile, the tensile strength and opacity showed a downtrend, among which the related indicators dropped at the slowest pace when adding 0.5% of propanediol. In addition, the brightness of the film decreased slightly, but its yellowness increased. In conclusion, this experiment will provide a more scientific reference for the further development and utilization of carrageenan in the food field.
  • Preparation and antioxidant properties of zein-lecithin-quercetin nanoparticles
    DENG Zhuodan, CHEN Wenxue, LAN Siqi, CHEN Weijun, CHEN Haiming
    Food and Fermentation Industries. 2019, 45(23): 103-108. https://doi.org/10.13995/j.cnki.11-1802/ts.021262
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    The quercetin-containing nanoparticles were prepared by anti-solvent method using zein and lecithin as raw materials, and their physicochemical and antioxidative characteristics were studied. The FTIR analysis showed that zein, lecithin and quercetin were mainly interacted by hydrogen bonding, electrostatic interaction and hydrophobic attraction, and as the proportion of lecithin increased, the characteristic absorption peak began to appear in the inclusion complex. The DSC indicated that zein-lecithin composite nanoparticles significantly improved the stability of quercetin compared to the single encapsulated quercetin zein after heat treatment. The zein-lecithin nanoparticles embedded in quercetin were nearly spherical, and as the mass ratio of lecithin increased, the particle size and PDI(Polydispersity coefficient)decreased, and the zeta value was lower and more stable. There was no significant change in the mass ratio of 1∶2 and 2∶3 for 30 days. When the mass ratio was 1∶2, the encapsulation efficiency reached a maximum of 73.2%, the loading rate was 2.9%, its thermal stability was high, and the total antioxidant performance was excellent, reaching 34.62%. Results indicate that the zein-lecithin composite nanoparticles with a mass ratio of 1∶2 could be used as an effective carrier for quercetin for the protection and long-term utilization of its activity.
  • Preparation and characterization of blueberry anthocyanin microcapsules
    GUO Na, ZHU Guilan, LIU Xingyun, ZHANG Fangyan, WANG Ziying, YANG Junjie, CHEN Lijun
    Food and Fermentation Industries. 2019, 45(23): 109-114. https://doi.org/10.13995/j.cnki.11-1802/ts.021287
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    The present work was to obtain blueberry anthocyanin microcapsules with good stability and high embedding rate. Anthocyanin microcapsules were prepared by using sodium alginate as wall material and blueberry anthocyanin as core material; also, the stability and in vitro sustained release properties of anthocyanin microcapsules were analyzed. The results revealed the optimal preparation process conditions of blueberry anthocyanin microencapsulation, which was as follows: the ratio of core material to wall material volume was 1∶2, sodium alginate concentration was 1.5 g/100 mL, calcium chloride concentration was 1.5 g/100 mL, and needle diameter was 0.60 mm. Under this condition, the embedding rate reached up to 90.16%, while the microcapsule exhibited a spherical structure with smooth surface. The prepared blueberry anthocyanin microcapsules had good sustained release effects, which contributed to 2 h of release duration and 25.17% of release rate in gastric simulating solution as well as 4 h of release duration and 89.26% of release rate in small intestinal simulant solution. Moreover, the stability of the blueberry anthocyanin microcapsules on pH and temperature were both raised. These results indicate that microencapsulation helps improve the stability and sustained release of blueberry anthocyanins, and shows good application prospects.
  • Effects of freeze-thaw on water distribution and quality of explosion puff dried scallop adductors based on LF-NMR
    SUI Xiaole, ZHU Zhizhuang, ZHANG Xin, ZHAO Ya, ZHU Lanlan, SHI Qilong
    Food and Fermentation Industries. 2019, 45(23): 115-120. https://doi.org/10.13995/j.cnki.11-1802/ts.021900
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    Scallop adductors were freeze-thawed of -15 ℃ and -35 ℃ storage to investigate the effects of freeze-thaw on the quality of explosion puff dried scallop adductors. Scallop adductors without freeze-thaw were used as control (CK). Transverse relaxation time (T2) of samples was measured by low frequency nuclear magnetic resonance (LF-NMR). With puffing degree, average drying rate, rehydration ratio, total color difference, hardness and crispness as indexes, the effects of freeze-thaw on the quality of explosion puff dried scallop adductors were investigated. Compared with CK, T2 decreased with freeze-thaw. When scallop adductors were treated with freeze-thaw at -15 ℃ and -35 ℃, T2 of immobilized water, namely T23 decreased from 73.18 ms to 59.37 ms and 51.63 ms, respectively. After pre-drying, the bound water of scallop adductors increased with freeze-thaw, while puffing degree and vacuum drying rate decreased. Freeze-thaw reduced the rehydration rate and crispness of the explosion puff dried scallop adductors, whereas the average drying rate, total color differences and hardness were increased. Under certain conditions, the quality of explosion puff dried scallop adductors was decreased with freeze-thaw. The indexes of scallop adductors were significantly correlated with T23 and the proportion of immobilized water, namely mT23 after thawing. The puffing degree, rehydration rate, hardness and average drying rate were significantly correlated to the proportion of monolayer and multilayer bound water, namely (mT21+mT22) and mT23 of scallop adductors after pre-drying. This research provides a theoretical basis for the explosion puff drying of aquatic products, especially of scallop adductors.
  • Preparation and characterization of cinnamon essential oil-loaded chitosan nanocapsule and its antibacterial and antioxidant activities in vitro
    LI Xinling, KANG Huaibin, ZHANG Huiyun
    Food and Fermentation Industries. 2019, 45(23): 121-127. https://doi.org/10.13995/j.cnki.11-1802/ts.021569
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    In this study chitosan was used as wall material to prepare cinnamon essential oil-loaded chitosan nanocapsules (CEIO-NPs) by emulsion-gelation method. The effects of preparation conditions on particle size and zeta potential of CEIO-NPs were investigated, and the physical properties of the prepared CEIO-NPs were characterized. Meanwhile, the antimicrobial and antioxidant properties of CEIO-NPs in vitro were determined by inhibition zone method and DPPH method. The results indicated that the average particle size of CEIO-NPs was 178 nm and zeta potential was 33.72 mV. Raman spectroscopy showed that cinnamon essential oil had been successfully encapsulated in nanocapsules. In addition, CEIO-NPs had excellent sustained release property as well as good antimicrobial and antioxidant activities. Overall, CEIO-NPs may be a potential natural antibacterial and antioxidant applied in the field of food and medicine.
  • Effects of different drying methods on the quality and characteristic flavor of dried Sipunculus nudus
    NIU Gaigai, YOU Gang, WANG Pei, ZHANG Ziran, GUO Dejun, CHEN Wenjuan
    Food and Fermentation Industries. 2019, 45(23): 128-135. https://doi.org/10.13995/j.cnki.11-1802/ts.021306
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    This research was aimed to investigate the effects of three drying methods on the quality and characteristic flavor of dried Sipunculus nudus (DSN). The sensory score, color, rehydration rate, nutrient content, total volatile basic nitrogen (TVB-N), drying time and energy consumption of DSN were compared and analyzed. Moreover, variation coefficient weighting method was applied to comprehensively evaluate the quality of DSN while electronic nose (EN) was combined to explore the characteristic flavor of DSN. Results showed that DSN prepared by vacuum freeze drying had the highest rehydration rate, protein and total sugar content, and the smallest TVB-N content and color difference, whereas its energy consumption was the highest. Vacuum dried DSN had the highest sensory score. a* and drying energy consumption accounted for a large proportion in DSN quality evaluation, with weights of 0.192 and 0.241, respectively. The comprehensive evaluation result for the quality of DSN dried by three methods was declining in the following order: vacuum freeze drying>vacuum drying>blast drying. Electronic nose can distinguish the flavor of DSN prepared by different drying methods. Sensors of 6 (methane), 7 (hydrogen sulfide), 8 (ethanol) and 9 (organic hydrogen sulfide) played an important role in the flavor recognition of DSN. These results help provide theoretical references for the drying process of DSN.
  • Nutritional components analysis of quick-frozen protein Tofu and the effects of freezing process on the texture
    TANG Xiaoshu, HU Bo, CHEN Xuemei, ZHANG Baixi
    Food and Fermentation Industries. 2019, 45(23): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.022477
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    To research the nutritional components of quick-frozen protein Tofu and the effects of freezing process on the texture. The research analyzed the nutritional components of quick-frozen protein Tofu and other four kinds of usual soybean products included dried been curd, stramed bean curd roll, bittern Tofu and plaster Tofu. The nutritional compositions included water, ash, fat, protein, amino acids, vitamin E, vitamin K and soybean isoflavone. On the other hand, the influence of freezing process on the texture and microstructure were studied. The results showed that, among the five soy products, quick-frozen protein Tofu contained the highest content of vitamin E and K1, the content of vitamin E is 2.54 mg/100 g、vitamin K1 is 19.2 mg/100 g. And the average amount of other nutrients, the contents of fat is 14.0 g/100 g, protein is 11.0 g/100 g, amino acids is 11.1 g/100 g and isoflavones is 142.6 mg/kg. After freezing process, the water binding capacity of quick-frozen protein Tofu was not changed. The hardness and chewiness of unfreeze quick-frozen protein Tofu is higher than unquick-frozen protein Tofu, the springiness and chewiness is lower. When the compression ratio is 70%, the springiness of unfreeze quick-frozen protein Tofu was still 0.87. The observation of scan electron lens shown that the result, the network structures of unfreeze quick-frozen were not damaged. Quick-frozen protein Tofu had higher nutritional value and the texture and quality of quick-frozen Tofu during freezing process had no significant change.
  • Effects of different heat treatments on the quality and characteristics of tofu
    LI Jiashuang, ZHANG Liang, WANG Jing, JIANG XueJing, XING Liting, ZHANG Chunjiang
    Food and Fermentation Industries. 2019, 45(23): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.021218
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    In order to determine the optimal pre-cooking conditions and parameters of tofu, the quality changes in the induction cooker boiling, steaming, superheated steam, frying, microwave short-time heat treatment were studied. The variation of the central temperature of tofu under different heating conditions was explored. The results showed that the rise of central temperature of tofu in microwave heating was the fastest, and a large amount of water evaporated rapidly during heating. The mass loss after 4 min treatment was 76.97%. The effect of frying treatment on the color change of tofu was significant; microwave heating has a greater impact on the texture quality of tofu. The observation of the tofu heat cut surface showed that the cooking had the least influence on the structure of tofu, and the tofu cut surface had the smallest porosity. Based on the analysis of the above indicators, it is concluded that the comprehensive quality of tofu is better under circumstances as follows: microwaving for 90 s, steaming for 8 min, boiling for 4min, superheated steaming at 160 ℃ for 8 min, and frying at 150 ℃ for 5 min. This study provides a certain technical reference for the thermal processing of tofu, and provides corresponding theoretical guidance for the industrialization of tofu dishes.
  • Effects of different drying methods on polyphenols, antioxidant activity and aroma composition of artichoke powder
    WANG Zhenshuai, SHENG Huaiyu, CHEN Shanmin, XIN Siyue, JIANG Heti
    Food and Fermentation Industries. 2019, 45(23): 149-156. https://doi.org/10.13995/j.cnki.11-1802/ts.021625
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    The effects of hot air drying (HAO), vacuum drying (VD), vacuum freeze drying (VFD) and microwave drying (MD) on Polyphenol content, antioxidant activity and aroma components of artichoke powder were investigated, which provided a theoretical basis for the development and utilization of artichoke powder. The results showed that the content of polyphenols in MD was the highest, and there was no significant difference in free phenol content between MD and VFD. The sequence of free flavones content was MD>VFD>VD>HAD, while the content of HAD combined with flavones was the highest; the four antioxidant evaluation systems showed that the antioxidant capacity of free phenols and combined phenols in MD were both greater than that in other groups. Moreover, the antioxidant capacity of free phenols in each group increased linearly with the increase of extract concentration; compared with fresh samples, the aroma substances in the four groups increased, and the content of aroma substances changed. In conclusion, MD has the best protection of phenolic substances, the strongest antioxidant capacity and rich aromatic substances, which could be applied to the development and utilization of artichoke powder.
  • Effects of Chlorella on the quality of highland barley bread and its antioxidant properties
    WANG Baobei, QIU Yinghui, CHEN Wenxuan, DAI Ziwei
    Food and Fermentation Industries. 2019, 45(23): 157-162. https://doi.org/10.13995/j.cnki.11-1802/ts.021449
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    In this study, Chlorella was applied into highland barley bread to study the influence of Chlorella in different proportions on the baking quality of barley bread. The results showed that the specific volume of highland barley bread decreased as the addition of Chlorella increased. The Chlorella addition had little effect on the water content of barley bread; however, it delayed the water loss of the bread. Moreover, it caused a significant increase in the hardness, chewiness and stickiness of barley bread as well as a slight decrease in the elasticity and resilience, while it didn't affect much on the cohesion of bread. According to the comprehensive texture and sensory analysis, when the Chlorella addition was around 1.0%, though the specific volume of bread was slightly decreased, and the hardness, chewiness and stickiness of bread were slightly increased, but the sensory comprehensive score was significantly higher than that of control. In addition, the addition significantly increased the DPPH scavenging rate and hydroxyl radical scavenging rate of bread extract. This study indicates that introduction of Chlorella in highland barley bread improves both the nutritional value and the bread quality, which provides some references for further researches on the application of Chlorella in baking foods.
  • Effects of different packaging materials on the preservation of Morchella
    LI Ping , YU Jinze, ZHANG Na, ZHANG Zhijun, CONG Fangdi, JIANG Bao
    Food and Fermentation Industries. 2019, 45(23): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.021658
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    The study was carried out to screen the most suitable packaging material for the preservation of Morchella. The artificially planted Morchella was used as a test material, and three kinds of packaging (microporous membrane, PE membrane and moisture permeable bag) were used and stored at 1 ℃, of which the physiological indexes and sensory quality were measured periodically. The microporous membrane packaging can reduce the weight loss of Morchella, decrease the respiratory intensity and lessen the browning degree compared with the PE membrane and the moisture-permeable bag. In addition, the soluble solid content and the polyphenol content of Morchella were also maintained at high levels when packed with microporous membrane. Moreover, microporous membrane could effectively lower the polyphenol oxidase (PPO) activity and maintain the higher peroxidase(POD)activity. After 35 days of cold storage, the sensory score of Morchella packed with microporous membrane was higher than those of the control and other packaging treatment groups. Microporous membrane packing combined with cold storage at 1 ℃ showed the optimal effect on maintaining the quality of Morchella and prolonging the shelf, which has a good application prospect in the preservation of Morchella.
  • Effects of different heating conditions on the connective tissue properties and tenderness of cattle hoof skin
    HE Long, HAN Ling, YU Qunli, ZHU Yueming, LIN Liang, CAO Hui
    Food and Fermentation Industries. 2019, 45(23): 170-175. https://doi.org/10.13995/j.cnki.11-1802/ts.021482
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    The effects of heating temperature and time on the connective tissue properties and tenderness of bovine hoof skin were studied to provide technical support and theoretical basis for the comprehensive utilization of bovine hoof. The cattle hoof skin was used as materials, which were heated respectively at 75, 80, 85, 90 and 95 °C for 30, 40, 50, 60 and 70 min to analyze the changes of collagen content and thermal solubility of bovine hoof skin during heating process. The changes in the microstructure of the hoof skin were observed and the shear force, cooking loss, texture characteristics were determined. The study showed that with the prolongation of heating time and temperature, the soluble collagen content and collagen solubility were gradually increased (P<0.05), while the insoluble collagen content was decreased as a whole. Meanwhile, the collagen fiber spacing showed an increase, and the tightness exhibited a decrease. Also, the values of shearing force, hardness, chewiness and cohesiveness were gradually reduced, and the cooking loss was gradually increased. The results indicated that, when heated at 90-95 ℃ for 50-60 min, the bovine hoof skin featured high solubility, loose tissue, low shearing force, hardness and chewiness, which resulted in good tenderness. Therefore, this study provides scientific theoretical guidance for the industrial production of bovine hoof skin hot dishes.
  • Effects of Nisin on nutritional hygiene and sensory quality of sour pork stored at room temperature
    LUO Zhencen, DUAN Zhenzhen, TAN Xiaoqin, ZHOU Caiqiong
    Food and Fermentation Industries. 2019, 45(23): 176-182. https://doi.org/10.13995/j.cnki.11-1802/ts.021101
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    In order to determine the optimal preservation time of sour pork and study the effects of Nisin on its nutrition, hygiene, and sensory quality, this paper used different Nisin concentrations to process sour pork products, pack them in vacuum, and then preserve them at room temperature. The results showed that during the storage, protein and fat levels of the sour pork decrease gradually, and the degradation products, i.e., NPN, TVB-N, free fatty acid, and TBA show a decreasing trend with the increase of Nisin addition, with lower than the control group. Within 80 days of preservation, the total number of colonies of Nisin added groups did not exceed the standard threshold. According to TBA threshold of meat rancidity, the storage time of the control group should not be above 26 days, meanwhile the storage time of middle, low, and high Nisin dosage groups should not exceed 30 days, 37 days, and 42 days, respectively. Based on the threshold of the national first tier cured meat of TVB-N, the storage time of the control group should not exceed 30 days, and the storage time of the Nisin groups should not be longer than 45 days. By considering protein and fat degradation products, total number of colonies, and sensory evaluation, the storage time of sour meat after vacuum packaging should not exceed 20 days, while the storage time of low and medium Nisin dose groups should not exceed 30 days, and high Nisin dose group should not exceed 45 days. This study can provide references for the commercialization of sour meat products and the extension of local specialty food industry chain.
  • Effects of ultrasonic-assisted papain treatment and fermentation on physicochemical and texture change of yak meat
    CHEN Yimeng, TANG Shanhu, LI Sining, GONG Jiaxin, LI Qi
    Food and Fermentation Industries. 2019, 45(23): 183-188. https://doi.org/10.13995/j.cnki.11-1802/ts.021665
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    The objective of this study was to compare the tenderization effectiveness of treatments of ultrasound, papain, ultrasound-assisted papain, fermentation, or ultrasound-assisted papain with fermentation by evaluating the soluble protein content (CSP), myofibrillar fragmentation index (MFI), texture characteristics and protein degradation. Subsequent to each treatment, the CSP value of each method significantly increased (P<0.05). The CSP of the ultrasound-assisted papain with fermentation group had the highest CSP value, while the ultrasound-assisted group had the lowest. Also, the MFI significantly increased (P<0.05), while each treatment method produced significantly different (P<0.05) value. The hardness, springiness, cohesiveness, and chewiness of the yak meat tenderized by the five methods were lower than those of the control group (P<0.05). Among five groups, the ultrasound-assisted papain treatment method produced the lowest values. SDS-PAGE electrophoresis also showed that both the ultrasound-assisted papain treatment with and without fermentation method had the best tenderization effect. In summary, these results provide a theoretical basis for the tenderization of the yak meat and good reference for future product development.
  • Optimization of Rushan processing technology and analysis of flavor components
    WANG Jiao, WANG Rongxue, ZHANG Jinhua, WANG Bei, CAO Yanping
    Food and Fermentation Industries. 2019, 45(23): 189-198. https://doi.org/10.13995/j.cnki.11-1802/ts.021676
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    To explore the flavor changes of Chinese traditional pasta filata cheese, the single factor experiment combined with responds surface analysis were applied to determine the processing condition of Rushan, which was as follows: curdling temperature and time were 50 ℃ and 60 s respectively, hot stamping stretching temperature and time were 70 ℃ and 3 min respectively, while hot stamping was pH 4.6. Based on the experimental results, the analysis of flavor change of Rushan during processing was done by solid phase-microextraction (SPME) and gas chromatograph-mass spectrometry (GC-MS). The results showed that 52 flavor compounds were detected, including 14 fatty acid compounds, 9 ester compounds, 5 alcohols, 6 aldehydes, 5 ketones, together with a small number of lactones, furans, aromatic, heterocyclic compounds and sulfur compounds. Additionally, combined with sensory evaluation, it was found that the main characteristic flavors of Rushan products included cream flavor, milk flavor, sour flavor, fruit and flower flavor, milk odor and light alcohol aroma. This study provides a scientific foundation for further research and development of traditional cheese products in China.
  • Effects of different extraction methods on properties of lemon pectin
    LIU Jiang, LEI Ji, ZHANG Jun, HU Ling
    Food and Fermentation Industries. 2019, 45(23): 199-206. https://doi.org/10.13995/j.cnki.11-1802/ts.021496
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    Dry lemon peels were used as raw materials to extract pectin by five methods, including traditional acid extraction (TAE), enzyme extraction (EE), microwave assisted extraction (MAE), ultra-high pressure assisted extraction (UHPAE) and ultrasound assisted extraction (UAE). Then, effects of different extracting methods on physicochemical, rheological and emulsifying properties of lemon pectin were explored. Also, comparison was made with commercial lemon pectin. Results showed that all pectins, galacturonic acid content exceeded the national standard of 65%; and the esterification degree was higher than 50%, suggesting that lemon pectin was a kind of high methoxyl pectin. Fourier Transform Infrared Spectrometry (FTIS) showed that pectin extracted by different methods had pectin characteristic functional groups, indicating that the extraction method adopted would not affect the pectin structure. The apparent viscosity, particle size, Zeta potential and emulsifying stability of different pectin have the identical order: MAE>UHPAE>UAE>EE>TAE>CLP. The properties of pectin obtained by the five extraction methods were higher than those of CLP, while the pectin obtained by other four extraction methods was better than that obtained by acid method, indicating that on the basis of TAE, the properties of lemon pectin obtained by adopting certain modern technical acid-assisted extraction method can be improved, which provided a basis for further study on the application of lemon pectin extracted by different methods in food industry.
  • Pretreatment and enzymatic hydrolysis of rice straw under normal pressure and moderate temperature
    BAI Guangjian, MA Yifan, ZOU Wei
    Food and Fermentation Industries. 2019, 45(23): 207-213. https://doi.org/10.13995/j.cnki.11-1802/ts.021369
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    This study aimed to develop a new method for rice straw pretreatment under normal pressures and moderate temperatures without reducing biomass particle size. The evaluation index for analyzing the method included: straw retention (g/g), sugar yield (g/g), and initial straw specific yield of sugar (g/g).The optimal pretreatment conditions were determined by single factor and response surface experiments: using 1.3% (w/v) NaOH as pretreatment reagent and incubating at 55 ℃ for 30 h. Finally, the initial straw specific sugar yield (g/g) was 0.271 g/g. Scanning electron microscope (SEM) and infrared spectrum analysis of rice straw before and after pretreatment showed that the pretreatment broke up some key structures of rice straw, which allows more efficient enzymatic hydrolysis. Trichoderma reesei was used as the enzyme producer and for sugar consumption. The rice straw before or after pretreatment were used as the only carbon source for the fermentation. It was found that Trichoderma reesei in non-treated rice straw-containing media was not able to grow, but grew well in the pretreatment straw media. The FPA enzyme activity reached to 0.522 IU/mL after 5 days of fermentation. This study would provide some references for rice straw pretreatment and biological refining.
  • Analysis of volatiles differences among aqueous effluents and essential oil from cold-pressing process of orange peel oil
    ZHANG Qunlin, LI Guijie, CHENG Yujiao, HE Yajing, ROUSEFF R L, GU Liwei, WU Houjiu1,3*, SUN Zhigao
    Food and Fermentation Industries. 2019, 45(23): 214-221. https://doi.org/10.13995/j.cnki.11-1802/ts.021492
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    By laboratory simulating oil-water separation, the key step of producing citrus peel essential oil by cold-pressing methods, the differences of volatile organic compounds (VOCs) in two consecutive aqueous effluents (AEs) and cold-pressed oil (CPO) were analyzed, and the recycling value of aqueous effluents VOCs was discussed. Techniques of headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with retention index and internal standard method were used for qualitative and quantitative analysis. A total of 75, 72 and 63 VOCs were identified respectively in aqueous effluent I & II and the oil. Eleven components with high water solubility, including ethanol, (Z)-2-penten-1-ol, ethyl acetate, 2, 3-butanedione, (E)-2-pentenal and etc. were only found in the aqueous effluents. Concentration of common VOCs is higher in CPO; however, the total amount of VOCs in aqueous effluents was higher than that in CPO, considering the large volume of AEs. Significant differences (P<0.01) were found for the proportion of each aroma type of the VOCs among the three samples; percentage of VOCs that contributed mainly for floral and fat notes was higher in AE I (4.88%, 3.37%) than in AE II (2.34%, 2.42%) and CPO (0.81%, 1.08%). The more water-soluble VOCs from orange peel oil retained in aqueous effluents and characterized the AEs of more floral, fat and green notes. Recycling and reuse of these aqueous VOCs may broaden the products line of natural citrus essence and thus obtain substantial economic benefits.
  • Study on reuse of oil extraction wastewater from Heterotrophic chlorella heating acidolysis
    BI Shenglei, WANG Linfeng, ZHAO Mingxing, LIU Yue, QIAO Jianyuan, ZHENG Bin
    Food and Fermentation Industries. 2019, 45(23): 222-226. https://doi.org/10.13995/j.cnki.11-1802/ts.021232
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    The purpose of this study is to examine feasibility of replacing tap water with wastewater from the pyrolysis oil extraction as batching water. Using single factor analysis method and cell dry weight as the main index, the effects of applying different ratios of pyrolysis oil extraction wastewater in the media on the heterotrophic chlorella′s growth rate, and media′s pH and glucose content changes were investigated. The results showed that when reuse ratio of pyrolysis oil extraction wastewater was 10%, the growth rate remained the same as that of the control group (5 days), and the dry mass of algae reached 11.83 g/L, which was 108.73% of the control group. The pH change was consistent with the control group, which indicated that the reuse of extraction wastewater did not affect the main components of the medium, but had positive influence on the algae growth. The higher reuse ratio of the extraction wastewater, the greater positive effect on the glucose absorption and utilization rate. In conclusion, reuse of thermal acid wastewater may improve the fermentation efficiency, but when the reuse ratio was too big, a large number of salts and residual extractants would reduce the fermentation efficiency.
  • A novel method for rapid determination of trehalose and its preliminary application
    MIAO Jia, WANG Caizhe, NIU Dandan, Nokuthula Peace MCHUNU, TIAN Kangming, Suren SINGH, Kugenthiren PERMAUL, WANG Zhengxiang
    Food and Fermentation Industries. 2019, 45(23): 227-231. https://doi.org/10.13995/j.cnki.11-1802/ts.022211
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    Trehalose is a natural disaccharide synthesized by living organisms with stress tolerance and protection. It plays an important role in food processing and storage, as well as in microbial physiology. In this study, a rapid method for quantifying trehalose was developed using a selective trehalase which was obtained previously. The detection limit was 0.019mg/mL and its quantification limit was 0.1 mg/mL. The linear range of detection was between 0.1 mg/mL and 150.0 mg/mL. The product recovery rate was 98.80%-101.33%. This new method is simple, rapid, with high specificity and reproducible. It has potential applications in quantifying trehalose during strain development and raw material nutrient analysis.
  • Comparative study on methods for determination of amino acid nitrogen in Huangjiu and Mijiu
    WANG Siwei, WANG Dong, TAO Lingling, XU Yan
    Food and Fermentation Industries. 2019, 45(23): 232-238. https://doi.org/10.13995/j.cnki.11-1802/ts.021829
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    The applicability of ninhydrin colorimetric method for amino-acid nitrogen (AAN) measurement from Huangjiu and Mijiu analysis was determined in this work. First, factors of Huangjiu and Mijiu that may affect ninhydrin colorimetry result were investigated. Next, ninhydrin colorimetry, formaldehyde titration, and the amino acid analyzer were used for AAN measurement of 17 Huangjiu and Mijiu samples. The results showed that color, total acid, and alcohol content of Huangjiu and Mijiu had no significant effect on the ninhydrin colorimetry determination. There was a good linear relationship between the results given by ninhydrin colorimetry and formaldehyde titration. However, the ninhydrin colorimetry had higher precision and accuracy for the samples with low amino acid nitrogen content. Compared to the result of the amino acid analyzer, the formaldehyde titration was more suitable to determine the total amino acid content. Moreover, the ninhydrin colorimetry was able to accurately determine the α-amino acid content during the fermentation process. These results not only provide an alternative analysis method for amino acid nitrogen in Huangjiu, but also establish basis for the developing amino acid nitrogen analysis index in Mijiu industry.
  • Analysis of volatile compounds of Cabernet Sauvignon wine from Loess Plateau by comprehensive two dimensional gas chromatography-time of flight mass spectrometry
    TIAN Xin, QI Xinchun, ZHANG Ze, MIU Chengpeng, XU Yan, TANG Ke
    Food and Fermentation Industries. 2019, 45(23): 239-246. https://doi.org/10.13995/j.cnki.11-1802/ts.020545
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    Headspace solid-phase microextraction combined with comprehensive two dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC×GC-TOFMS) was used to comprehensively identify the volatile compounds of Cabernet Sauvignon wine from Loess Plateau region. The results showed that comprehensive two dimensional gas chromatography has the advantage of separation, sensitivity and peak capacity, which can analysis comprehensively of volatile compounds in wine, especially in some trace compounds with low threshold. Totally 600 compounds were identified in Cabernet Sauvignon wines from Loess Plateau region by standard mass spectra database and comparison of retention index, mainly in esters, phenols, terpenes and alcohols, 128, 113, 85, 83 species were detected respectively. In addition, aldehydes, ketones, sulfur compounds, furans, lactones, pyrazines, volatile acids and other compounds were also detected. These compounds work together to form the characteristic flavor of Cabernet Sauvignon wine Loess Plateau region. Furthermore, the total amount of aroma compounds and the quantity of each category in the five sub-regions’ wines were similar. This research explored the application of comprehensive two dimensional gas chromatography-time of flight mass spectrometry in the analysis of wine aroma compounds, and also established foundation for further exploration of the flavor characteristics of wines in the Loess Plateau.
  • Comparison of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems
    CHENG Huafeng, LIN Lin, GE Mengtian, WU Haoran, LI Xiaochan, GAO Kairi, JIANG Shaotong, LU Jianfeng
    Food and Fermentation Industries. 2019, 45(23): 247-256. https://doi.org/10.13995/j.cnki.11-1802/ts.021502
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    To explore the differences of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems (paddy field, lake, and Yangtze River), electronic nose (E-Nose) technology and headspace soild-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the volatile flavor compounds. The results of E-Nose showed that the flavor profiles of meat in male and female E. sinensis cultured in paddy field were the most similar to each other, while the flavor profiles of female crab meat from Yangtze River were specific and could be well distinguished. The results of GC-MS indicated that aldehydes were the main contributors to the flavor of crab meat, and the aldehyde content of paddy field crab and Yangtze River crab were higher than that of lake crab (P<0.05). The sum of odor activity value (OAV) of paddy field crab meat was the highest among the three eco-environment systems, whether male or female. Additionally, there were mainly 3 kinds of characteristic flavors in the crab meat obtained from three eco-environment systems: fishy flavors, grassy flavors and fragrant flavors. Among them, the female crab meat of Yangtze River had a unique fruity flavor, and the fishy flavor of paddy field crab was stronger than that of lake crab and Yangtze River crab while the grassy and fragrant flavors were more prominent in the paddy field crab. Therefore, the present research has important guiding significance for choosing the ecological system of E. sinensis.
  • Dynamic quantity changes of free amino acids during semen sojae praeparatum and black beans fermentation using pure strain
    MI Yueguang, WANG Weiming, SUN Yinling, WANG Ping, CAO Yang, CHEN Liyan
    Food and Fermentation Industries. 2019, 45(23): 257-261. https://doi.org/10.13995/j.cnki.11-1802/ts.021550
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    The dynamic quantity changes of 17 free amino acids during semen sojae praeparatum and black beans fermentation process were investigated. The result will help optimizing fermentation conditions and allow standardization for the process. Absidia corymbifera was used for fermenting semen sojae praeparatum and black beans. Samples were collected at 0, 6, 12, 24, 48, 72, 120, 168 h. The contents of 17 free amino acids were analyzed by high performance liquid chromatography (HPLC) with AccQ·Tag pre-column derivatization method. With the extension of fermentation time, the amount of arginine and serine decreased approximately 18 times and 2 times, respectively; the amount of proline, histidine, glutamate and glycine increased 2-5 times. These results not only quantified the changes of free amino acids contents during the fermentation of semen sojae praeparatum and black beans, but also provided a critical reference for subsequent pharmacodynamics research.
  • Analysis of volatile components in wild mountain wines in changbai mountain
    SUN Na, YANG Xinyue, YANG Yuchi, XUE Guixin
    Food and Fermentation Industries. 2019, 45(23): 262-269. https://doi.org/10.13995/j.cnki.11-1802/ts.021732
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    This study aimed to investigate characteristic flavor differences of the wild mountain wines produced in Changbai Mountain area from three consecutive aging years (2016, 2017, and 2018). The types and contents of volatile components in these wines were analyzed by electronic nose (E-nose) and headspace-solid phase micro extraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). The results showed that the E-nose was sensitive to the volatile components and was able to distinguish these wines with three aging years. In addition, 153 kinds of volatile components were identified by HS-SPME-GC-MS, including 56 kinds of esters, 30 kinds of alcohols, 2 kinds of aldehydes, 11 kinds of ketones, 5 kinds of acids, 25 kinds of hydrocarbons, 16 kinds of benzene rings, and 8 other substances. There were 24 ingredients detected to be present in all three wines. The results showed that as wine ages, varieties and concentrations of volatile substances increased, flavor became more intense and complex. Esters and alcohols are the main flavor components of these mountain wines. Thisz study provided a basic flavor profile of typical wild mountain wines.
  • Application of screen-printed electrode biosensor combined with COI gene in meat identification technology
    JIANG Juanjuan, DING Xinyi, NI Jun, DONG Yiyan, CHEN Huan, WEN Hong, LIU Jiahui
    Food and Fermentation Industries. 2019, 45(23): 270-275. https://doi.org/10.13995/j.cnki.11-1802/ts.021296
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    In order to identify mixed meat quickly and conveniently, this research attempted to build a sensor platform to identify binary blends of pork and beef, and to evaluate its specificity, sensitivity and commercial applications by using animal mitochondrial COI gene as recognition elements and disposable screen-printed electrode biosensors as devices. The research demonstrated that raw beef and raw pork with the target sequence in the range of 10-13-10-5 mol/L showed a good linear relationship with reduction peak current; the linear correlation of beef and pork were 0.961 36 and 0.987 4 respectively, while the detection limits were 5.048×10-14 mol/L and 3.491×10-14 mol/L respectively. The experiment was performed to simulate the adulteration of pork/beef mixture. When the amount of raw meat mixture was 50 ng, the electric signal value of the reactive dye methylene blue was more stable. On the other hand, when the adulteration ratio was less than 25% or greater than 25%, the binary mixture could be identified. The research reveals that the electrochemical sensor is a sensitively wide detecting, amplification-free, lower cost, and more convenient operation technology. Therefore, it is more in line with the requirements of low-proportion adulteration and rapid on-site detection.
  • Review: Research progress on the effect of red wine components on nervous system
    XU Jianan, HUANGFU Jie, XUE Jie, JIANG Wei, LUAN Chunguang, WANG Deliang
    Food and Fermentation Industries. 2019, 45(23): 276-281. https://doi.org/10.13995/j.cnki.11-1802/ts.021407
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Currently, there has been significant boost in red wine sales in China. However there has been little research on the substances leading to discomfort after drinking red wine. Therefore, combined with foreign research findings, the influence of red wine on nerves has been analyzed, and the mechanism of substances from wine causing discomfort (e.g. headache) after consumption affecting neurotransmitters has been summarized. The main compounds that causing discomfort after red wine consumption include: ethanol that causes anesthetic effect, acetaldehyde that causes cerebral hypoxia, changes in dopamine and 5-HT levels, phenols that inhibits Phenol sulfonyltransferase, and NO or histamine that causes vasodilation. By analyzing and summarizing the components of red wine that may cause discomfort after drinking, this paper provides an opportunity to reduce headache that is caused by alcoholic drinks and improvement of comfort level after drinking of such drinks.
  • Effects of resource and processing on the physicochemical properties of β-glucans and its degradation mechanism in intestinal tract
    XIE Yong, QIN Xiaoli, JIN Jianbo, YE Zhengrong, YI Chuanhu, LIU Xiong
    Food and Fermentation Industries. 2019, 45(23): 282-294. https://doi.org/10.13995/j.cnki.11-1802/ts.020416
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This overview was aimed to analyze the structure and properties of β-glucans from different sources as well as the effects of processing methods on its structure and functional properties, and to discuss the metabolic pathway and mechanism of β-glucans in organism. Thus, the research literature in recent years on the effects of the structural characteristics, functional properties, and processing methods on β-glucan in cereals and microorganisms, as well as the degradation mechanism and metabolic pathway of β-glucans in the intestines, were retrieved, summarized and analyzed. Previous data indicated that molecular weight and the ratio of β-1,3 to β-1,4 are the vital factors to determine the structure and properties of cereal β-glucans. Microbial β-glucan is mostly a branched polysaccharide composed of β-1,3 and β-1,6 glycosides. Moreover, the processing mode can change the molecular weight, solubility, viscosity and physiological function of β-glucans. Additionally, β-glucans are gradually biodegraded into short-chain fatty acids (SCFAs) by intestinal anaerobes enzyme systems, thus playing a role in maintaining the ecological balance of gut microorganisms, improving the body's metabolism and regulating its immunity. Therefore, revealing the mechanism and effects of processing modes on the biological activity of β-glucans provides important references for the development of β-glucans.
  • Research progress on the effects of processing technology on starch molecular structure and rice product quality
    YU Yi, GAO De, ZHANG Ping
    Food and Fermentation Industries. 2019, 45(23): 295-302. https://doi.org/10.13995/j.cnki.11-1802/ts.021243
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of the starch components and processing technology on rice products quality have been extensively explored currently. As research on starch structure develops, understanding the effects of starch structure such as starch chain length, number of branches and amylopectin chain length distribution on rice products quality at the molecular level has gradually become a hot topic and new direction for rice products research. In this paper, the effects of grinding and screw extrusion on the starch molecular structure and rice products quality in recent years were reviewed. The variations and degradation mechanism of the starch molecular structure under two processing techniques, as well as the effects of starch molecular structure variations on pasting properties, thermal properties and mechanical properties were summarized. The influences of processing on the texture and sensory evaluation of rice products under different processing conditions were discussed and explained from the perspective of changes in the molecular structure. The work helps to understand the relationship among processing technology, molecular structure and product quality, thus provides a theoretical basis for the improvement of rice products quality.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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