25 November 2019, Volume 45 Issue 22

    

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  Aspergillus niger lipase CutA having flavor ester synthesis activity

  CONG Shanzi, CHENG Lei, TIAN Kangming, LI Mengdi, LU Fuping, WANG Zhengxiang

  Food and Fermentation Industries. 2019, 45(22): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.021313

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  Flavor esters are important flavor components in food, beverage and personal care products. A novel lipase (CutA) with flavor ester synthesis activity was identified from Aspergillus niger by molecular cloning, heterologous expression and biochemical characterization. CutA was revealed that the condition of the maximal activity was 30℃ and pH 7.0. With synthetic substrate pNPA, its Km and Vmax were 19.50 mmol/L and 63.30 mmol/(mL·h), respectively. CutA was able to catalyze the synthesis of butyl butyrate, ethyl caprylate and ethyl lactate by esterification of corresponding acids and alcohols with conversion efficiencies of 17.2%, 4.7% and 1.8 % respectively under 30 ℃ in the organic solvent system. The results indicated a possible application of CutA for flavor improvement/modification of certain fermented foods.
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  Production of L-theanine using recombinant Escherichia coli

  ZHANG Tong, LONG Keyi, CAO Huajie, WU Sijia, YUAN Yue, CHEN Ning, FAN Xiaoguang

  Food and Fermentation Industries. 2019, 45(22): 6-11. https://doi.org/10.13995/j.cnki.11-1802/ts.021866

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  L-theaine is a unique non-protein amino acid in tea. The L-theaine can be synthesized from L-glutamate and ethylamine by γ-glutamylmethylamide synthetase with assistance of ATP, but the cost of process is high. In order to improve the production efficiency of L-theanine, a new direct fermentation method was developed. Firstly, a genetically stable recombinant Escherichia coli strain was constructed by integrating double copy of the γ-glutamylmethylamine synthase gene (gmas), which derived from Methylovorus mays, into the genome. Subsequently, fed-batch fermentation was carried out in a 5 L fermenter with ethylamine supplement. The yield of L-theanine reached 30.45 g/L, and the conversion rate of glucose to L-theanine reached 20.17% after 20 h fermentation. Additionally, a suitable separation and extraction route was established according to the knowledge about the physicochemical properties of L-theanine. The whole extraction yield of L-theanine from the fermentation broth was 70.34% with a purity of 98.51%. The method has the advantages of simple operation and cheap raw materials, and has broad prospects for industrial application.
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  Effects and mechanisms of Bifidobacterium bifidum in alleviating type II diabetes

  SI Qian, JIAO Ting, YANG Shurong, SUN Shanshan, WANG Gang, ZHAO Jianxin, ZHANG Hao, CHEN Wei

  Food and Fermentation Industries. 2019, 45(22): 12-19. https://doi.org/10.13995/j.cnki.11-1802/ts.021683

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  The antidiabetic effects and possible mechanism of three Bifidobacterium bifidum strains on type 2 diabetes (T2D) mice induced by high fat diet and streptozotocin were investigated. 48 male C57BL/6J mice were divided into 6 groups. Mice in bacteria treated group were gavaged 6 times a week for fifteen weeks. During the experiment, the blood glucose and blood lipid of the mice, the contents of the liver cytokines and malondialdehyde, the pathological damage of the tissues and the short-chain fatty acids in the excrement of the mice was measured as well as the intestinal flora in the mice were analyzed. Three strains showed significantly different effects on improving blood glucose, blood lipid metabolism and inflammation. Compared with BB13 and H35, BB1 significantly improved blood glucose tolerance, dyslipidemia and immune function in T2D mice induced by high fat diet and streptozotocin. The possible mechanism is that BB1 alleviated gut microbiota dysbiosis induced by high-fat diet and streptozotocin and increased the abundance of Bacteroidales S24-7, hence increased the content of SCFAs, which further reduced the inflammation and alleviated insulin resistance and T2D.
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  Comparison of the alleviation effects of different Lactobacilli on chronic alcohol-induced liver injury

  ZHU Shiya, ZHAI Qixiao,ZHAO Xing, SUN Xinkai, LU Jianghao, LI Huawen, ZHAO Jianxin, ZHANG Hao, TIAN Fengwei, CHEN Wei

  Food and Fermentation Industries. 2019, 45(22): 20-26. https://doi.org/10.13995/j.cnki.11-1802/ts.021066

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  In this study, the alleviation effects of different Lactobacillus strains on chronic alcohol-induced liver injury in mice were investigated. C57BL/6 mice were randomly divided into control group, alcohol model group, positive control group and Lactobacillus strains intervention groups. After treatment for 8 weeks, serum enzymes,liver oxidative stress,serum endotoxin levels, expression of hepatic inflammatory cytokines and intestinal tight junctional protein were analyzed, and the pathological changes of liver tissues were observed. The selected Lactobacillus strains could improve the liver injury of mice caused by chronic alcohol to a certain extent. Among them, Lactobacillus plantarum 45 (LP45) and Lactobacillus rhamnosus 519 (L519) significantly reduced liver fat accumulation and oxidative stress caused by chronic alcohol, inhibited the increase of serum enzymes and endotoxin, lowered the elevation of inflammatory factors in the liver, as well as improved the decrease in intestinal tight junction protein expression. In conclusion, LP45 and L519 could effectively alleviate chronic alcohol-induced liver injury in mice by improving oxidative stress and intestinal barrier function.
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  Study on adsorption and diffusion parameters of flavor substances in polyethylene

  SUN Binqing, LU Lixin

  Food and Fermentation Industries. 2019, 45(22): 27-31. https://doi.org/10.13995/j.cnki.11-1802/ts.022081

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  The partition coefficients (K_P,F) and diffusion coefficients (D) of D-limonene, myrcene, ethyl hexanoate, 2-nonanone and linalool in polyethylene film at different storage temperatures were studied. Double-sided film immersion method was adopted for the adsorption and diffusion experiment. Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometer (GC-MS) were used to quantitatively analyze the amount of flavor substances adsorbed by the film. The results showed that at the different temperatures, the partition coefficients of the same flavor substance from food simulant solution into packaging film were similar. However, at the same temperature, the partition coefficients of D-limonene were the highest, and those of linalool were the smallest except 4 ℃. In addition to D-limonene, high storage temperature (T) contributed to high diffusion coefficient of flavor substances in low density polyethylene (LDPE) film. The linear fitting result between ln D and T^-1 showed that the relationship between the diffusion coefficient and temperature of flavor substances basically conformed to Arrhennius equation. In conclusion, the temperature of food storage and processing affects the partition coefficients and diffusion coefficients of food flavor substances in food and plastic packaging.
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  Environmental stress tolerance and safety evaluation of Enterococcus faecium R2 isolated from pickles

  CHEN Zhina, PEI Jiliu, YE Tao, XUE Yongzhen, ZHAN Zhiqiang, LI Ya, LIU Tian

  Food and Fermentation Industries. 2019, 45(22): 32-38. https://doi.org/10.13995/j.cnki.11-1802/ts.021267

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  Enterococcus faecium R2, which can efficiently ferment bean curd water and produce acid, is a dominant acid-producing bacterium in the pickles fermentation process. It has been considered as a new acid slurry pure starter. In this study, the safety and the environmental tolerance of E. faecium R2 were evaluated. E. faecium R2 shown negative results on tests of virulence factors, resistance genes and harmful metabolites, as well as no hemolytic activity was detected. It exhibited tolerance to acidity, bilt salt and high osmotic pressure in external environments. Additionally, self-aggregation and hydrophobicity of E. faecium R2 were observed during the study. Therefore, E. faecium R2 can be considered as safe.
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  Changes in organic acids and in vitro antioxidant activity of lilium Jiaosu during natural fermentation process

  FANG Sheng, CHEN Ben, SHA Ruyi, MAO Jianwei

  Food and Fermentation Industries. 2019, 45(22): 39-46. https://doi.org/10.13995/j.cnki.11-1802/ts.022048

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  Changes in organic acids and in vitro antioxidant activity of lilium Jiaosu were investigated during fermentation. Reducing power and scavenging abilities on superoxide radical, hydroxyl radical, DPPH radical and ABTS radical of lilium Jiaosu were determined, as well as organic acids were analyzed using high performance liquid chromatography. During fermentation, superoxide radical scavenging ability and reducing power showed an increasing trend, hydroxyl radical and DPPH radical scavenging ability initially increased and then decreased, while ABTS radical scavenging ability irregularly fluctuated. Lactic acid and acetic acid were found to be the main organic acids, while oxalic acid, L-tartaric acid, L-malic acid, shikimic acid, citric acid and succinic acid the minor constituents. Most organic acids increased continuously to their maximum values from 60 to 80 d, then stabilized or slightly decreased, except for irregular changes of L-tartaric acid and citric acid. With inter-cluster distance of 15, 3 different stages were distinguished for the fermentation process, while 2 groups identified for species of organic acids by cluster analysis. With the exception of ABTS radical scavenging ability, other four indexes showed extremely significant positive correlation with the contents of lactic acid, acetic acid, oxalic acid and L-malic acid (P<0.01, the spatial correlation coefficients ranged from 0.711~0.945). The research revealed the changes in organic acids and in vitro antioxidant activities of lilium Jiaosu during fermentation, providing theoretical basis for the fermentation process control of lilium Jiaosu.
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  Effects of Fe₃O₄ nanoparticles on methanogenesis of simulated soybean protein wastewater and kinetic analysis

  CAI Xiaoyang, TANG Renshi, ZHANG Yanping

  Food and Fermentation Industries. 2019, 45(22): 47-53. https://doi.org/10.13995/j.cnki.11-1802/ts.021584

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  In order to improve the biogas yield during anaerobic digestion of soybean protein wastewater, the effect of Fe₃O₄ nanoparticles (Fe₃O₄NPs) on methanogenesis of simulated soybean protein wastewater was investigated by batch experiment, and two models were used to analyze the cumulative methane production. The results showed that addition of Fe₃O₄NPs could promote the gas production, the removal rate of organic matters and the level of methanogenesis. When the mass concentration of Fe₃O₄NPs was 300 mg/L, the cumulative gas production reached 652.12 mL, 23.51% higher than the control. The average methane content was 81.63%, and the highest removal rates of SCOD、BOD₅ and protein were 89.11%, 91.91% and 71.52%, respectively. The methane production rate reached 331.40 mL/g (SCOD). Adding Fe₃O₄NPs could reduce the concentration of ammonia nitrogen and total nitrogen during anaerobic digestion. Both the Transference model and the modified Gompertz model could well fit the methanogenesis process while the former fits better (R²>0.96). The maximum yield of methane was as high as 350.84 mL/g(SCOD)with 300 mg/L of Fe₃O₄NPs.
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  Effect of co-pigment on monomeric anthocyanin and color of wine

  TANG Ke, NI Gaoyu, LI Jiming, JIANG Wenguang, XU Yan

  Food and Fermentation Industries. 2019, 45(22): 54-59. https://doi.org/10.13995/j.cnki.11-1802/ts.018891

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  The copigmentation of anthocyanins and copigments can enhance the color of wine by forming complex, while the effects varied due to differences in copigments and anthocyanins. In this study, three copigments (epigallocatechin- flavanols, caffeic acid - phenolic acid, quercetin – flavonols) were used to treat the wine and the changes in monomeric anthocyanins and color were determined during the storage process. With added copigments, the content of monomeric anthocyanin decreased faster during wine storage, while the degradation rate of chroma and redness were much lower than the control. With the extension of storage time, the reduction rate of the chroma and redness was successively control group > EGC > caffeic acid > quercetin. The results indicated that quercetin has the best effect on wine color stability, sequentially followed by caffeic acid and EGC.
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  Multiloci sequence typing of Lactobacillus kefiranofaciens ZW3

  DUAN Xiaowei, ZHANG Yang, XING Zhuqing, WANG Yanping, GENG Weitao

  Food and Fermentation Industries. 2019, 45(22): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.020962

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  For the specific bio-genetic label of L. kefiranofaciens ZW3, multiloci sequence typing (MLST) was used to classify and identify the strain with nine homologous or closely related strains. Seven housekeeping genes (rpoA, Hsp60, LeuS, rpsB, glyK, pyrG, fusA) were used for classification and eight sequence types (ST) were obtained, in which ST8 was found only in L. kefiranofaciens ZW3. Linkage disequilibrium and slight genetic recombination phenomenon, mostly neutral choice, were revealed in 6 of the 7 genes except for pyrG. L. kefiranofaciens ZW3 exhibited closer genetic distance with L. kefiranofaciens an3, L. kefiranofaciens shan3, L. kefiranofaciens shan4 and L. kefiranofaciens shan5 than other five strains. Identification of L. kefiranofaciens ZW3 lays a foundation for the research of its specific probiotic function in commercial products.
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  The change of volatile flavor substance in sour pork fermentation and its effect on quality

  FAN Xiaowen, CHANG Rong, ZHAO Zhulian, ZHOU Caiqiong

  Food and Fermentation Industries. 2019, 45(22): 68-75. https://doi.org/10.13995/j.cnki.11-1802/ts.021444

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  The effects of long-term fermentation on volatile flavors and changes in sensory evaluation were studied by SPME-GC-MS and fuzzy mathematical sensory evaluation. The results indicated that the types and contents of volatile flavor compounds exhibited dynamic change at different stages. After 90 days of fermentation, the amount of volatile flavor substances tended to be stable, and these substances mainly were esters, aldehydes and acids. The comprehensive characteristic flavor component change, profile analysis and principal component analysis showed that the flavor of fresh pork was mainly affected by aldehydes. After 30 days of fermentation, the flavor of acid meat was grassy and it mainly affected by esters and alcohols. During the fermentation period of 30-90 days, it was mainly affected by ketones and acids, and the fermented meat became the main flavor of sour meat. At the same time, it has the taste of grass and the fragrance of melon and fruit, which constitutes the unique flavor characteristics of the sour meat. Fermentation for about 150 d is mainly affected by hydrocarbons, esters, alcohols and other types, and it is irritating odor such as rubber and fat. From these results, it is suggested that the fermentation period within 60 days was better, not more than 90 days. Research data on flavor chemistry can be provided for the preservation of traditional sour meat in a fermented manner.
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  Hydrolysis preparation of bacterial cellulose nanofibersand its characteristics of the Pickering emulsions

  LIU Zifei, LU Ping, GAO Ziqiao, JIA Meijie, ZHAI Xichuan, LIN Dehui, YANG Xingbin

  Food and Fermentation Industries. 2019, 45(22): 76-82. https://doi.org/10.13995/j.cnki.11-1802/ts.020221

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  In this study, the conditions relating to particle size of nanofibers from hydrochloric acid hydrolyzing bacterial cellulose was optimized through response surface methodology. The experimental mathematical model of the hydrolysis process was established and interaction between significant parameters was analyzed. The results indicated the concentration of hydrochloric acid, the hydrolysis temperature and the ratio of solid to liquid had significant effects on the particle size of nanofibers. The optimum hydrolysis conditions as following: the concentration of hydrochloric acid was 2.87 mol/L, the temperature was 61.72 ℃, the time was 3.50 h, and the ratio of solid to liquid was 1∶7.51 (g∶mL). The particle size (520 nm) of the nanofibers obtained was congruous to the predicted result of the model (508 nm). Furthermore, the obtained nanofibers were used to prepare the Pickering emulsions, and the particle sizes of the prepared emulsions did not change significantly after 4 weeks of storage at selected temperatures in the study. In conclusion, the Pickering emulsion prepared in the present work exhibited remarkable stability and great application potential in the food industry.
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  Enzymatic production of minor ginsenoside C-K from notoginseng stem-leaf ginsenoside

  WANG Caiyan, LIU Chunying, XIAO Yongkun, ZUO Kangze, CHEN Shuang, XU Longquan, SONG Jianguo, YU Hongshan

  Food and Fermentation Industries. 2019, 45(22): 83-89. https://doi.org/10.13995/j.cnki.11-1802/ts.021480

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  In order to improve the utilization rate of total saponins of Panax notoginseng and the related conversion rate to C-K, mixed enzymes produced by Aspergillus niger G8 and G4 strains were used to transform the total stem-leaf saponin from P. notoginseng to C-K. The results showed that the main component of commercially available notoginseng stem-leaf ginsenosides are propanediol type. In which the content of Rb3, C-Mx1, Rc and Fc was 26.38%, 14.28%, 12.73%, and 10.25%, respectively. The optimum enzymatic transformation was obtained after 24 h reaction at 45 ℃ and pH 5.0 using 2.5% substrate . Four products, C-K, C-Mx, Fc and R7 were obtained, of which 32.7% was C-K.
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  Effect of dietary threonine supplement on the fillet quality and cathepsin B/L level of Jian carp (Cyprlnus carpio var Jian)

  BAI Zhizi, LIU Mingyu, LI Shuhong, LIN Hao, LIN Ling, LI Ran, CHEN Zhiguang, CHEN Xiuhua

  Food and Fermentation Industries. 2019, 45(22): 90-96. https://doi.org/10.13995/j.cnki.11-1802/ts.020620

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  Effect of threonine on meat quality, cathepsin B and cathepsin L in Jian carp was investigated in the presence of three different threonine contents. The muscle fiber characteristic and fish meat quality were analyzed by microscope analysis. The activity of cathepsin B and cathepsin L were detected by using fluorescent synthetic peptide substrate. The protein expression was measured by method of immunohistochemistry. After 90 days of feeding, the suitable group exhibited the highest density of muscle fiber with shortest diameter (22.12 μm). The folding strength of myofibril reached to 0.116 3 μm which was higher than other groups, while a fracture index of 59.70 A₅₄₀ was observed and which was lower than other groups. Additionally, the suitable group exhibited the highest shear force (0.168 4 kg·f). In contrast to that, the lowest of desiccation (21.02%), pH value (6.91) and the activities and expressions of cathepsin B and cathepsin L were observed in the suitable group. In summary, the addition of a suitable level of threonine into the fodder can improve the muscle fiber characteristic and hardness quality of fish. It provides a theoretical basis of nutrient regulation for improving the quality of Jian carp.
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  Ultrasonic-assisted extraction of alkaloids from Moringa oleiferaand its inhibitory activity on α-glucosidase

  JIANG Cuicui, LI Ying, QIU Songshan, ZHOU Yingbiao

  Food and Fermentation Industries. 2019, 45(22): 97-102. https://doi.org/10.13995/j.cnki.11-1802/ts.021463

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  Ultrasonic-assisted extraction of total alkaloid from Moringa oleifera was optimized to improve its medicinal value. The inhibitory activity of the alkaloid on α-glucosidase was determined by in vitro experiment. Under optimum extraction conditions: 250 W of ultrasonic power, 30 min of extraction time and 1∶9 of solid-liquid ratio, the extraction rate of alkaloids was 32.78 mg/g, which was increased by about 33%. The alkaloid extracted from M. oleifera exhibited inhibiting activities on α-glucosidase in a dose- and time- dependent manner with half-inhibitory concentration (IC₅₀) of 34 mg/L, while 86.11% inhibition was obtained at 120 mg/L. The inhibition was reversible and competitive. The results lay a foundation for the development of M. oleifera alkaloid as a natural source of α- glucosidase inhibitor.
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  Effects and mechanism of binding starch on the quality of sweet potato starch noodles

  ZHAO Chenyang, WANG Yang, ZHOU Fang, YE Fayin, ZHAO Guohua

  Food and Fermentation Industries. 2019, 45(22): 103-109. https://doi.org/10.13995/j.cnki.11-1802/ts.019844

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  Binding starch is an essential ingredient for starch noodles production by dropping method. However, the effects of starch types on the quality of sweet potato starch noodles remain unknown. To this end, the quality parameters of sweet potato starch noodles with different binding starches were comparatively investigated. The physicochemical properties of 9 common starches as well as their effects as binders on the properties of sweet potato starch dough and noodles were determined, followed by their correlation analysis. Among all 9 starches, the sweet potato starch dough with sweet potato starch and cassava starch as binding agent presented good dropping properties and the resultant starch noodles displayed high crystallinity (17.58% and 14.28%) and satisfied cooking, textural and sensory properties. On the whole, the sweet potato starch noodles with sweet potato starch or cassava starch as binding agent was of the highest overall quality. More importantly, a higher level of amylose in binding starch was always in line with higher values in the finical viscosity and setback of its paste, so that low resilience and cooking loss could be obtained for higher overall consumer acceptability. The present work declares that binding starch substantially affects the quality of sweet potato noodles, which provides a theory basis for the selection of binding starch for starch noodles industry.
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  Physicochemical properties of Chinese soft-shelled turtle protein

  MA Mengjiao, JING Huijuan, FU Anwei, WANG Hongxin, LYU Wenping

  Food and Fermentation Industries. 2019, 45(22): 110-116. https://doi.org/10.13995/j.cnki.11-1802/ts.021309

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  The nutritional value and protein composition of Chinese soft-shelled turtle were investigated, followed by structural and functional analysis of protein extracted by alkali solution and acid precipitation. The results showed that the protein content of Chinese soft-shelled turtle was 18.61 g/100g, with the ratio of amino acids superior to FAO/WHO recommend standards. The content of myoglobin was 2.22 mg/g, which was mostly in the form of oxymyoglobin. The contents of myofibrillar protein, total matrix protein, alkali-soluble protein, alkali-insoluble protein, sarcoplasmic protein and acid-soluble protein accounted for 48.35%, 17.25%, 11.84%, 10.84%, 10.04% and 1.54% of the total protein, respectively. In addition, the molecular weight of the extracted protein was 29.0-200 kDa, with 59.39% α-helix, 34.92% β-sheet and 5.69% β-turn in secondary structure. Thermal denaturation temperature of myosin and actin were 49.5℃ and 83.6℃, respectively. The emulsification property of the protein was better than that of soy protein isolate, while the foaming property was reversed. The study provides a theoretical basis for further research of protein resources of Chinese soft-shelled turtle.
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  Model food development based on the dielectric properties of salmon

  CHEN Yingying, TU Guifei, LUAN Donglei

  Food and Fermentation Industries. 2019, 45(22): 117-123. https://doi.org/10.13995/j.cnki.11-1802/ts.021124

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  The objective of this study was to develop model food for microwave pasteurization based on the dielectric properties of salmon. The dielectric properties of salmon were determined at 20-110 ℃ and 300-2 500 MHz by coaxial probe method. The changes of dielectric properties of model food were analyzed with different whey protein contents to match the dielectric properties of salmon. Results showed that the dielectric constant and dielectric loss factor of salmon decreased with the increase of frequency at a certain temperature. When frequency was constant, the dielectric constant decreased and loss factor of salmon increased with temperature increasing. Higher whey protein content led to the decrease of dielectric constant and loss factor of model food. In addition, the dielectric characteristic curves of model food were close to those of salmon at 433, 915 and 2 450 MHz, with model food formula (mass fraction) of 10% whey protein, 1% gelatin, 1% D-ribose, 1% L-lysine, 0.3% calcium chloride and 86.7% distilled water. Model food developed in this study can be used to simulate salmon for temperature distribution and cold spot determination in microwave pasteurization processes, which provides a theoretical basis for the development of salmon microwave pasteurization process.
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  The quality deterioration pattern of postharvest mulberry leaf vegetables before commercial processing

  YANG Tengda, CHEN Feiping, CHEN Yulong, KONG Nianqing, ZENG Fankun

  Food and Fermentation Industries. 2019, 45(22): 124-129. https://doi.org/10.13995/j.cnki.11-1802/ts.021616

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  To investigate the quality deterioration pattern of mulberry leaf vegetables during the period between postharvest and commercial handling, quality attributes before and after passive modified atmosphere packaging were studied. The results showed that the contents of soluble sugar, soluble protein, V_C and polyphenol decreased with the prolongation of postharvest treatment interval (1, 2 and 4 h), while the lignin content, hardness, membrane permeability and MDA contents increased gradually. Overall, the quality deterioration of mulberry leaf vegetables was enhanced with the increase of postharvest treatment interval, which was adverse to the quality and nutrition maintenance during subsequent storage. Identifying the quality deterioration pattern of mulberry leaf vegetables is expected to provide theoretical foundation for mulberry leaf vegetables postharvest commercial handling and storage.
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  Application of carbon dots-chitosan coating in preservation of mango

  XIAO Dan, PU Hongmei, TIAN Hao, YANG Dezhi, YANG Yaling, LI Hong

  Food and Fermentation Industries. 2019, 45(22): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.019172

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  To weaken the respiration of mango and improve the bacteriostatic effect of the coating, for sake of reducing the water loss rate and decay rate of mango, the hydrophilic carbon dots (CDs) were prepared by hydrothermal method using kelp as the raw material for coating preparation. With chitosan as the film-forming material, nano-coating was prepared by compounding carbon dots, citric acid, CaCl₂ and chitosan for the preservation of mango. The result showed that kelp-carbon dots exhibited excellent antibacterial effect and the prepared CDs-chitosan coating could effectively delay the oxidation of vitamin C in mango. In addition, the prepared nano-coating could significantly reduce the decay rate and water loss rate of mango, delay the conversion of sugar and acid, and reduce the respiration of mango during storage. These results indicate that the combination of carbon dots and chitosan can further enhance the preservation effect of coating, which is of great significance for the development of novel fruit preservation technologies and materials.
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  Analysis of carcass and edible quality of finishing pigs by ‘Yangguang-PigHouse’ feeding

  ZHENG Yue, YANG Wensheng, LIU Dengyong

  Food and Fermentation Industries. 2019, 45(22): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.020964

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  ‘Yangguang-Pork’ was produced by the ‘Yangguang-Pig House’ feeding mode (high quality non-medicated feed, high quality pig breeds, welfare management, welfare slaughter). The difference between ‘Yangguang-Pork’ and normal chilled meat was analyzed by comparing their physical and chemical indicators, food quality, fatty acid composition and microstructure, to provide consumers with accurate data reports. The results showed that protein quality score of each part of ‘Yangguang-Pork’ was 1.33% higher than that of normal chilled meat, and the intramuscular fat mass fraction was 0.65% higher, on average. In addition, the cooking loss was significantly lower than that of normal chilled meat, and the lowest cooking loss in the outer ridge was 12.97%, with the best water retention, contributing to the tenderest meat. A total of 19 fatty acids were detected in the two types of pork, and the ‘Yangguang-Pork’ had a slightly higher saturated fatty acid content. The ‘Yangguang-Pig House’ model feeding finishing pigs increased the protein and intramuscular fat content of pork and improved the water retention and fatty acid composition of pork. The above research provides a theoretical reference for promoting the ‘Yangguang-Pig House’ feeding model and also accurate reports for consumers.
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  Umami substances comparison of Sardinops sagaxp fish sauces prepared by three fermentation processes

  LI Rui, ZHANG Hailing, LI Xuyan, SUN Yulin, LI Xinghua, LI Xiang

  Food and Fermentation Industries. 2019, 45(22): 143-149. https://doi.org/10.13995/j.cnki.11-1802/ts.021390

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  The effects of three fermentation methods on umami substances of fish sauces were investigated. Sardinops sagaxp fish was used to prepare fish sauces by traditional fermentation (TF), rapid fermentation (RF) and mixed fermentation (CF) methods, respectively. Umami substances of fish sauces were analyzed by sensory evaluation and physicochemical characteristics. The results indicated that the main sensory characteristics of three fish sauces were umami and saline taste. The overall flavor of fish sauces made by TF was better than others. The total nitrogen content of three fish sauces met the commercial standard. The total nitrogen content of RF was the highest. The contents of amino nitrogen and small molecular peptides in TF were the highest. The proportion of umami and sweet amino acids in TF was the highest, accounting for 48.2% of the total amount. In TF fish sauce, glutamic acid made the largest contribution to the overall taste and its taste activity value (TAV) reached 57.42. In RF and CF fish sauces, arginine made the largest contribution to the overall taste, and the TAV reached 17.57 and 31.17, respectively. Among nucleotides, GMP played an important role in the taste of fish sauces. In TF and CF, TAV values of GMP were more than 1, and reached 1.71 and 2.64, respectively. Equivalent umami concentration (EUC) of three fish sauces were more than 10 g MSG/100 g, and EUC of TF (33.42 g MSG/100 g) was the highest. This study provided a theoretical basis for the optimization of fish sauce production process.
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  Study on the preservation of fresh-cut purple sweet potato by L-cysteine

  FENG Chengcheng, YU Jun, WANG Chunling

  Food and Fermentation Industries. 2019, 45(22): 150-156. https://doi.org/10.13995/j.cnki.11-1802/ts.021391

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  To study the regulation of L-cysteine (L-cys) on the browning control and color preservation of fresh-cut purple sweet potato, purple sweet potato was cut and soaked with different concentrations of L-cys solution (0.5, 1, 2, 3, 4 g/L) for 15 min. The physical and chemical indicators as well as the nutrients content of fresh-cut purple sweet potato were determined. The results showed that L-cys treatment maintained the original color and the anthocyanin content, and delayed the decline of nutrients content of fresh-cut purple sweet potato. Besides, the browning of fresh-cut purple sweet potato was effectively alleviated by L-cys through inhibiting the formation of malondialdehyde (MDA) and the activities of peroxidase (POD) and polyphenol oxidase (PPO). Among them, the browning inhibition rate of fresh-cut purple sweet potato reached 62.5% at the concentration of 2 g/L L-cysteine after 12 d of storage. Therefore, the L-cysteine solution can be used as a simple and reasonable fresh-cut purple sweet potato preservation method to extend its shelf life and provide support for the development of fresh-cut purple sweet potato products.
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  Optimization of the extraction process of purple sweet potatoes bound phenolic compounds

  WANG Jing, CHEN Hongyu, SHUAKE Kuermanbayi, SUI Xiaonan

  Food and Fermentation Industries. 2019, 45(22): 157-164. https://doi.org/10.13995/j.cnki.11-1802/ts.021281

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  This study was conducted to optimize the acid hydrolysis extraction process of purple sweet potatoes bound phenolic compounds. The acid hydrolysis method was chosen over enzymatic hydrolysis method for response surface methodology optimization. The effect of acid hydrolysis extraction process was analyzed according to the extraction amount and antioxidant capacity differences of polyphenols before and after extraction of bound phenolic compounds. The impact of pH and temperature on stability of bound phenolic compounds was subsequently studied in accordance with color, visible absorption spectrum characteristics and polyphenol retention rate. The results indicated that the optimal scheme of response surface methodology was hydrolysis time of 28.15 h, hydrolysis temperature of 60.5 ℃, liquid to material ratio of 32∶1, actual extraction amount of bound phenolic compounds of (2.784±0.013) mg GAE/g DW with 1.6% difference from predicted amount. Compared with basic free phenol extraction, the extraction amount of polyphenols with acid hydrolysis process was increased by 36.5%, and DPPH free radical scavenging capacity and iron ion antioxidant capacity were improved by 1.16 mg TE/g DW and 4.37 mg TE/g DW, respectively. Stability analysis showed that acidity and low temperature were beneficial to the stability of bound phenolic compounds. The study can provide some reference for deep processing of purple sweet potatoes.
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  Effect of fermented wheat bran on the quality of ham sausage

  ZHANG Jun, LEI Ji, LIU Jiang, HU Ling

  Food and Fermentation Industries. 2019, 45(22): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.021670

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  Wheat bran is rich in dietary fiber, hence can be applied to meat mince products like ham sausage to reduce the fat content and improve the nutritional value. But the addition of wheat bran also deteriorates the taste, flavor and texture of the product. To solve this problem, fermented bran and bran pre-emulsified with soybean oil were prepared and added to ham, respectively. Effects of different kinds of bran on sensory, color, texture and fatty acid composition of ham were compared. The results showed that after adding fermented bran to the ham, the color and taste of the product were worse, the sensory score decreased, and the maximum added amount of bran was 6%. Comparatively, the color, sensory and texture characteristics of the ham were significantly improved after the fermented bran was pre-emulsified, and the maximum added amount increased to 8%. The unsaturated fatty acids increased significantly while the saturated fatty acids decreased significantly. Therefore, pre-emulsification of fermented bran with soybean oil can significantly improve the sensory and texture characteristics of the ham and improve the nutritional value of the product.
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  Research on the brewing technology of Tibetan traditional barley liquor based on response surface method

  JIA Fuchen, ZHANG Xiaomeng, YU Jiajun, JIN Weiyun, ZHANG Fengjie, XUE Jie, XUE Bei

  Food and Fermentation Industries. 2019, 45(22): 171-178. https://doi.org/10.13995/j.cnki.11-1802/ts.021871

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  The brewing technology of Tibetan traditional barley wine was studied with traditional Tibetan crops highland barley as raw material. Response surface optimization test was carried out on the basis of single factor experiment. The best brewing process was as follows: 24h cereal soaking at initial temperature of 55 ℃, 4 h steaming, 2 d saccharification, raw materials-liquid ratio of 1∶2.3 and 52.32 h fermentation at 32 ℃. With this process, Zangqing 2000 traditional barley liquor was produced and its flavor characteristics were analyzed. 55 kinds of flavor substances were identified, of which alcohols, aldehydes, acids, esters, alkanes, alkenes and phenols are the 7 main components. Alcohols account for 79.93 % of the total flavor substances, followed by esters account for 10.70 %. The results provide theoretical basis for the industrial production of Tibetan traditional barley liquor.
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  Lactic acid bacteria with high antioxidant capacity from Tibetan kefir

  XIAO Yu, LI Jian, ZHOU Yue, MING Yulian, ZHOU Fang, LIU Shijian, SUO Huayi

  Food and Fermentation Industries. 2019, 45(22): 179-184. https://doi.org/10.13995/j.cnki.11-1802/ts.021685

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  Tibetan kefir is rich in lactic acid bacteria, and its fermented milk has high antioxidant capacity. In order to obtain high antioxidant strains, 80 strains of lactobacillus were isolated from 14 samples of Tibetan kefir, including 30 strains of Lactobacillus kefir, 9 strains of Lactobacillus plantarum, 7 strains of Lactobacillus bulgaricus, 3 strains of Lactobacillus casei, 5 strains of Leuconostoc pseudoenterica and 26 strains of Enterococcus durans. Lactobacillus kefir and Enterococcus durans are dominant strains. 36 strains of lactic acid bacteria were evaluated based on their scavenging capacity of DPPH free radicals, superoxide anions, reducing capacity and anti-lipid peroxidation ability. Among them, M23, M31, M14, M22 in intact cell group and M30, M22, and M14 in broken cell group had higher antioxidant activity. These strains were used to ferment milk and the intact cell group exhibited higher antioxidant ability.
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  Optimization of fermentation conditions for cellulase production ofClostridium thermocellum

  ZHANG Tingzhou, ZHU Tingheng, WANG Tenghao, ZHAO Yan, SHEN Wei

  Food and Fermentation Industries. 2019, 45(22): 185-189. https://doi.org/10.13995/j.cnki.11-1802/ts.020951

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  Cellulase is widely used in food industries, but most of the cellulase currently used are not resistant to high temperatures. Clostridium thermocellum is a thermophilic anaerobic bacterium that produces cellulosome with high cellulase activity and hyperthermophilic property. The fermentation conditions of the cellulase production by the bacteria were studied in anaerobic bottles and fermenters. During the anaerobic flask fermentation, the optimum conditions for enzyme production were 55 ℃, pH 7, and 60 h of fermentation . The enzyme activity reached 5.12 U/mL under the above conditions. The growth curve and sugar consumption of the bacteria were studied in 5 L fermenter. Under batch fermentation, the feeding time and addition of carbon source were studied. The results indicated the growth of C. thermocellum turned in to the exponential growth phase after 16 h. Furthermore, optimal feeding time for carbon source was determinated at 16-48 h. Different carbon sources were studied under fed-batch fermentation conditions, cellobiose supplementation led to a significant increase in enzyme activity and reached to 16.56 U/mL, which was significantly higher than that of flask fermentation. The results provide the theoretical basis for industrial production of hyperthermophilic cellulase by C. thermocellum.
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  Effects of different factors on the oyster Maillard reaction product

  ZHANG Man, ZHOU Yajun, WEN Chouyu, XU Ruibin, CAO Yanfeng, NIU Lihong, LIU Haimei, ZHAO Qin

  Food and Fermentation Industries. 2019, 45(22): 190-195. https://doi.org/10.13995/j.cnki.11-1802/ts.020677

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  To prepare natural oyster seasoning with meat flavor, the effect of Maillard reaction products on the flavor and color of the natural oyster seasoning with meat flavor was studied in present work. The Maillard reaction products (MRPs) were prepared using glucose and oyster enzymatic hydrolysate. To obtain better color and flavor in MRPs, the parameters, including the mass fraction of L-Cystine hydrochloride (L-Cys) and vitamin B1 (V_B1), initial pH and reaction time, were optimized through “one-factor-at-a-time” approach and orthogonal experimental design method. During optimization process, sensory score, degree of browning and intermediates were selected as indicators. The optimum conditions for Maillard reaction were the 0.15% mass fraction of L-Cys, 0.25% mass fraction of V_B1, 130 min reaction time and pH 8.0. Under the optimum conditions, sensory value of MRPs, A₄₂₀ and A₂₉₄ researched 4.67, 0.672 and 0.853, respectively. And the MRPs had a satisfied meat flavor. The Maillard reaction can improve the oyster flavor efficiently, which has expecting applications for developing new oyster seasoning products.
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  Effect of compound spice essential oil on preservation of Tibetan mutton

  XU Hongyan, ZHANG Zhen, WANG Xueqi, WU Peijun, LIU Qian, LI Xiaoye, FEI Yingying, WANG Qianwen

  Food and Fermentation Industries. 2019, 45(22): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.021455

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  This study was conducted to explore an effective method to prolong the storage period of chilled mutton. Tibetan mutton was treated with compound essential oil (volume fraction), composed of 0.8% cumin essential oil, 0.35% prickly ash oil, 0.25% cinnamon essential oil and 98.6% TW-80 (0.01%V/V). After vacuum packaging, it was stored at 4℃ to determine the changes in pH, drip loss rate, total volatile basic nitrogen (TVB-N), total colony count and sensory indicators during storage. The results showed that during storage, the growth rate of pH and drip loss in compound essential oil group was significantly lower than that in the TW-80 group and the blank group (P<0.05). After 15 d of storage, the total number of colonies and TVB-N in the blank group were close to the corruption standard (6.57 lg CFU/g and 16.51 mg/100 g), while in the compound essential oil group, the total number of colonies and TVB-N reached 6.21 lg CFU/g and 15.27 mg/100 g at 24 d. Meanwhile, the sensory scores of color, odor, elasticity, viscosity and sensory scores of boiled liquid in the compound essential oil group were all higher than those in the TW-80 group and the blank group. Overall, the combination of essential oils with vacuum packaging could extend the shelf life of Tibetan mutton for 9 days, which provides an effective theoretical basis for the in-depth study of storage methods for Tibetan mutton.
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  Effects of myofibrillar protein oxidation on amino acids during the processing of traditional air-dried yak meat

  GUO Zhaobin, MA Jibing, ZHANG Li, CHEN Cheng, CHEN Liye, LIU Yong, HAN Ling, YU Qunli

  Food and Fermentation Industries. 2019, 45(22): 202-207. https://doi.org/10.13995/j.cnki.11-1802/ts.021503

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  With semi-membrane muscles of male yak in Gannan Prefecture of Gansu province as the research object, the carbonyl, sulfhydryl and dityrosine contents of myofibrillar protein were determined to evaluate the degree of protein oxidation, and the degree of fat oxidation was investigated based on peroxide value (POV) and thiobarbituric acid value (TBA) during the process of natural freezing-air-drying for 40 days. Subsequently, by analyzing the changes of amino acids, the effect of myofibrillar protein oxidation on amino acids was discussed. The results showed that with the prolongation of processing time, the carbonyl content of myofibrillar protein in yak increased significantly, while the content of sulfhydryl group decreased significantly. The content of dityrosine gradually increased, and the POV as well as TBA both exhibited an upward trend. In addition, the contents of tyrosine, leucine, and phenylalanine changed significantly before and after oxidation (P<0.05), indicating high sensitivity to oxidation. Correlation analysis showed that protein oxidation was caused by fat oxidation, which could damage the nutritional properties and flavor of meat products to some extent. Therefore, the clarification of effect of air drying time on the quality of yak meat provides a theoretical basis for processing and processing methods of yak beef products in Tibetan region.
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  Effects of storage conditions on lipid oxidation of novel pickled chicken feet

  PENG Rong, CAI Qiong, LIU Dan, TANG Chunhong

  Food and Fermentation Industries. 2019, 45(22): 208-212. https://doi.org/10.13995/j.cnki.11-1802/ts.020313

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  In order to explore the effects of storage conditions on the quality of a new type of pickled chicken feet other than hydrogen peroxide and irradiation, the indicator evaluation system composed of lipid-oxidized acid value (AV), peroxide value (POV), thiobarbituric acid value (TBARs) and volatile base nitrogen (TVB-N) was established to explore the influence of different storage temperature and time on lipid oxidation. The results showed that the changes of AV, POV, TBARS and TVBN increased with the prolongation of storage time, which were significantly different under different storage conditions (P<0.05). In addition, high temperature could promote the process of lipid oxidation, while low temperature could inhibit but not totally prevent the process of lipid oxidation. It was also found that the storage temperature was the key factor affecting lipid oxidation, followed by storage time, and the shelf life of the novel pickled chicken feet was 3-6 months longer than those manufactured by traditional process. The comparative study on lipid oxidation of pickled chicken feet under different storage conditions provides data support for the physical and chemical indicators of the storage of pickled products, and also provides an application basis for the better storage of pickled chicken feet.
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  Correlation between quality change and protein oxidation of turbot(Scophthalmus maximus) during refrigerated and ice storage

  ZOU Zhaoyang, ZHAO Feng, OU Shuai, SU Zhiwei, MU Weili, LIU Meng, ZHOU Deqing

  Food and Fermentation Industries. 2019, 45(22): 213-219. https://doi.org/10.13995/j.cnki.11-1802/ts.021843

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  In order to study the relationship between quality change and protein oxidation of turbot during storage, changes in protein oxidation parameters and quality indicators during refrigerated (4 °C) and ice (0 °C) storage were determined, and the correlation among them was also analyzed. The results showed that with the prolongation of storage time, water-holding capacity, surface hydrophobicity, carbonyl content and disulfide content for two groups of turbot increased, while sensory score, textural parameters and total sulfhydryl content showed a decreasing trend. Taking all these indicators into consideration, quality deterioration of turbot fillets during refrigerated and ice storage increased with the intensification of protein oxidation, and quality deterioration as well as protein oxidation for the refrigerated group were obviously faster than that of the iced group. At same storage temperature, high degree of protein oxidation contributed to bad quality for turbot fillets. In addition, a good correlation between protein oxidation parameters and quality indicators for turbot was obtained during refrigerated and ice storage. Therefore, quality change of turbot during storage is closely related to protein oxidation.
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  Effects of sodium bicarbonate combined with ultrasound on the tenderness and actomyosin content of lamb

  SHI Haibo, ZHU Yongzhi, CHEN Xiao, ZHANG Xinxiao, JIANG Di, XU Pingping, ZOU Ye, WANG Daoying, XU Weimin

  Food and Fermentation Industries. 2019, 45(22): 220-227. https://doi.org/10.13995/j.cnki.11-1802/ts.021364

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  The aim of this study was to investigate the tenderization effects and the changes of actomyosin content of lamb by sodium bicarbonate combined with ultrasound method. The lamb was treated with deionized water (W), sodium bicarbonate (S), deionized water with ultrasound (W+U) and sodium bicarbonate with ultrasound (S+U), with non-treatment as control group (C). The effects were characterized by the indexes of pH, cooking loss, texture, shear force, holding water capacity, tissue section and surficial microstructure, as well as the degree of actomyosin dissociation. Compared with the control, all indexes of group W+U, and S+U improved significantly. The lamb treated with S+U had the largest pH value, optimal texture parameters, obvious myofibril fragmentation and loose protein structure, contributing to the dissociation of actomyosin. Furthermore, its lowest cooking loss showed good water holding ability, and its shear value also decreased significantly. Sodium bicarbonate combined with ultrasound exhibited perfect tenderization effect, providing scientific evidence for further improving the quality of meat.
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  Effects of chitosan coating enriched with ginger oil on qualitative properties of sweet pepper

  ZHANG Yibin, JIA Xiaoyu

  Food and Fermentation Industries. 2019, 45(22): 228-232. https://doi.org/10.13995/j.cnki.11-1802/ts.021615

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  In order to explore an effective method to prolong the shelf life of sweet pepper, physicochemical characteristics and nutritional ingredients, such as weight loss rate, activities of scavenger antioxidant enzymes-peroxidase (POD) and the contents of chlorophyll and V_C, of sweet pepper coated with chitosan-ginger oil during storage of 35 days at 8℃ were investigated. The results showed that 0.1% (volume fraction) chitosan-ginger oil coating treatment exhibited the best fresh-keeping effect, with low weight loss rate and high activities of POD. The V_C and chlorophyll contents were maintained, and the total plate count was inhibited. Furthermore, malondialdehyde (MDA) and electrolyte leakage contents in peppers with chitosan-ginger oil coating were increased, but were still lower than in control samples. This conclusion provides a direction for the application of chitosan composite coating, and a reference for the preservation of sweet pepper in the future.
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  Effects of different preservative treatments on storage quality of cold Annona squamosa L.

  QI Ningli, CHENG Zhihua, GONG Xiao, YANG Taohua, JING Wei, ZHOU Wei, LI Jihua

  Food and Fermentation Industries. 2019, 45(22): 233-239. https://doi.org/10.13995/j.cnki.11-1802/ts.021600

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  The effects of 1-methylcyclopropene (1-MCP) and sodium nitroprusside (SNP) on the storage quality of Annona squamosa L. were investigated. The changes of respiratory rate, physical properties (firmness and fruit weight loss), lignin content and related enzyme activities of Annona squamosa L. fruit (Damu) were analyzed. The results showed that both 1-MCP and SNP treatments could reduce the respiration rate, weight loss, polyphenol and flavonoid contents of fruits, retaining high firmness, soluble protein and sugar contents. The enzyme activities related to lignin synthesis such as phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) were inhibited. Moreover, no significant change in peroxidase (POD) activity was observed, while the superoxide dismutase (SOD) activity increased. Generally, both of 1-MCP and SNP treatment could effectively inhibit the respiratory metabolism of postharvest Annona squamosa L. fruit and significantly delay its lignification process. The result provides a reference for preservation mechanism of tropical horticultural products and also a theoretical support for the establishment and improvement of preservation system of rare fruits in tropical areas.
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  Determination of sucrose-6-acetate by high performance liquid chromatography

  YANG Xinyi, GUO Hui, CHEN Yunfei, QIAN Junqing, ZHUANG Yong

  Food and Fermentation Industries. 2019, 45(22): 240-245. https://doi.org/10.13995/j.cnki.11-1802/ts.021109

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  Sucrose-6-acetate is a key intermediate for sucralose preparation. Establishing an accurate and rapid analytical method for the determination of sucrose-6-acetate is essential for the quality control in sucralose production. Sucrose-6-acetate was detected by high performance liquid chromatography-evaporative light scattering (HPLC-ELSD). The analytical column was ZORBAX SB-Aq column with methanol/water (5∶90, V/V) as the mobile phase at a flow rate of 0.8 mL/min. The evaporative light drift tube temperature was 85 ℃ and the nitrogen flow rate was 1.5 L/min. The method was verified by internal standard method and external standard method for the detection of sucrose-6-acetate. The linear range of both methods was 1.10-11.03 mg/mL, with the linear correlation coefficient of above 0.99. The RSD value of the external standard method was less than 3.0%, and that of the internal standard method was less than 2.0%. In addition, the detection limit and quantification limit of the internal standard method were lower than the external standard method, which were 31.04 mg/mL and 103.46 mg/mL, respectively. Both methods could detect sucrose-6-acetate, and the internal standard method was slightly better than the external standard method. The method established in this study can be used for the determination of sucrose-6-acetate, which provides a reference for the detection and analysis of sucrose esters.
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  Rapid and sensitive detection of Aflatoxin B₁ in peanut oil by immunosensor based on AC electrokinetics

  LIU Wei, ZHANG Jing, LI Shuhui, ZHANG Yuhao, LIU Xiaozhu, MA Liang

  Food and Fermentation Industries. 2019, 45(22): 246-252. https://doi.org/10.13995/j.cnki.11-1802/ts.021578

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  This study was conducted to develop a rapid and accurate method for Aflatoxin B₁ (AFB₁) detection in peanut oil. For accelerating the reaction, AFB₁ was enriched via AC electrokinetics, while the anti-AFB₁ monoclonal antibody was immobilized onto a microchip which was acted as a sensitive component. Subsequently, the enriched AFB₁ reacted with the antibodies, leading to the change of capacitance regularity. Based on the above principle, the AFB₁ immunosensor was finally created to achieve high sensitive and quantitative analysis of AFB₁ in edible peanut oil only within 30 s including sampling, incubating and testing. For this method, in test solution, linear range and relative standard deviation (n=5) were 10^-6-10^-2 μg/mL (R²=0.993 6) and 6.63%-15.60%, respectively. The limit of detection and limit of quantitation reached 2.01×10^-7 μg/mL (3 σ/S) and 2.35×10^-7 μg/mL (10 σ/S), respectively, with the average recovery of standard addition in peanut oil of 85.20%-97.7%. Besides, this method showed the anti-interference ability to other common toxins in food, such as AFB₂, AFM₁, AFG₁, OTA, DON, ZEN, etc. In conclusion, this method is accurate, rapid, and highly sensitive to be used for the determination of trace amount AFB₁ in peanut oil.
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  Comparative analysis of the nutritional quality and volatile flavor constituents in the muscle of Chinese soft-shelled turtle from three different environments

  WANG Futian, LAI Nianyue, CHENG Huafeng, WU Haoran, LIANG Feng, YE Tao, LIN Lin, JIANG Shaotong, LU Jianfeng

  Food and Fermentation Industries. 2019, 45(22): 253-261. https://doi.org/10.13995/j.cnki.11-1802/ts.021276

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  To understand the differences of nutritional quality and volatile flavor constituents in the muscle of rice-field turtle, greenhouse turtle and wild turtle, the proximate nutrients, amino acids, minerals, fatty acids and volatile flavor constituents were determined. The results showed that the moisture content in the muscle of wild turtle was significantly lower (P<0.05), while the crude fat and ash content was significantly higher (P<0.05) than the other two. The muscle of rice-field turtle and wild turtle had similar crude protein content and both of them were significantly higher than greenhouse turtle (P<0.05). Compared to greenhouse turtle, the muscle of rice-field turtle and wild turtle had better volatile flavor and higher mineral contents, especially Na, Ca, Cu, Zn, Fe and Se. Among all the 17 amino acids detected, the content of umami amino acid and medicinal amino acid in rice-field turtle muscle was very similar to that in wild turtle muscle and both of them were higher than that in greenhouse turtle muscle. However, the content of unsaturated fatty acids (UFA) in the fat of greenhouse turtle muscle (69.21 g/100g) was higher than that in rice-field turtle and wild turtle. In summary, the nutritional quality and volatile flavor of rice-field turtle and wild turtle were similar to each other and better than those of greenhouse turtle. This research can provide supporting data for the further development of rice-field turtle aquaculture.
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  Production technology and development trend of imitated meat

  LI Hongjun, CHEN Xiaosi, HE Zhifei, LI Shaobo

  Food and Fermentation Industries. 2019, 45(22): 262-267. https://doi.org/10.13995/j.cnki.11-1802/ts.021495

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  In order to find a solution for the problems in traditional meat production, the imitated meat types, production methods, influencing factors, major production problems and development trend were reviewed. Imitated meat mainly includes textured vegetable protein and in vitro meat. The modern production method for textured vegetable protein was extrusion, including low-intermediate moisture extrusion and high moisture extrusion. In addition, in vitro meat was mainly produced by scaffold-based cell culture and tissue culture. For future development, high moisture extrusion method becomes a research focus for producing highly textured fibrous protein. As for in vitro meat, cost reduction, built-in vascular muscle research and large bioreactor construction should be further studied in accordance with the great production of large muscles with complex structure.
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  Review on inactivation of microorganisms in foods induced by high pressure processing

  MA Yaqin, JIA Meng, CHENG Chuanxiang, WANG Pengxu

  Food and Fermentation Industries. 2019, 45(22): 268-275. https://doi.org/10.13995/j.cnki.11-1802/ts.021890

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  High pressure processing (HPP), as a new non-thermal sterilization technology, has the advantage of retaining nutrients in food to the greatest extent, and has been widely used in food industry. Due to the complexity of processing condition and food matrices, however, sensitivities to HPP are varied for different microorganisms. Sub-lethal microorganisms may be produced, hence potential food safety hazards will occur. Based on the equipment principle and effect of microbial inactivation by HPP in food processing, the mechanism of inactivation (lethal effect and sub-lethal effect) caused by internal and external factors involved in HPP for sterilization was elaborated in detail. And combination of HPP and other technologies as an effective way to inhibit the sub-lethal effect of microorganisms was also illustrated.
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  Advances in research of hydrocolloids on gel properties of myofibrillar proteins

  BAO Hairong, TANG Jiahui, GUO Quanyou, ZOU Mi, XIE Chen, XIONG Zeyu

  Food and Fermentation Industries. 2019, 45(22): 276-280. https://doi.org/10.13995/j.cnki.11-1802/ts.021016

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  Myofibrillar protein, as an important source of amino acids in daily diets, is abundant in animal muscles, whose excellent functional properties are essential for meat products production. Hydrocolloids are heterogeneous groups of long-chain polymers (polysaccharides and proteins) that are widely used as thickeners and gelling agents in various food formulations to improve quality attributes and extend shelf life. The gel strength of myofibrillar proteins is influenced by the type and mode of action of the hydrocolloids. Consequently, this review clarified the formation mechanism of myofibrillar protein gels, the mechanism of action of hydrocolloids on myofibrillar protein gels, and application of hydrocolloids. It provides a reference for improving the gel properties of myofibrillar protein, and proposes the future research direction.
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  Research progress on bioactive substances of cuttlefish

  DAI Hongjie, CHEN Qibiao, CAO Zixuan, ZHANG Huan, WANG Shanshan, GAO Huanqiu, ZHANG Yuhao

  Food and Fermentation Industries. 2019, 45(22): 281-289. https://doi.org/10.13995/j.cnki.11-1802/ts.021439

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  Cuttlefish is an important fishery resource in China, with a wide range of species, wide distribution and large catch. Rich in nutrients, cuttlefish shows good edible and medicinal health values. In recent years, the researches on natural bioactive substances of cuttlefish have focused mainly on its ink, while the researches on other source materials of cuttlefish are relatively rare, especially the lack of in-depth study of cuttlefish processing wastes. This paper reviewed the recent research progress on natural bioactive substances in ink, bone, viscera, skin, muscle, eyes and throat cartilage of cuttlefish, mainly including polysaccharides, peptides, peptidoglycans and melanin in ink, polysaccharides and chitin in bone, polysaccharides and peptides in visceral, collagen in skin, proteins and peptides in muscle, hyaluronic acid in eyes and chondroitin sulfate in throat cartilage, etc. The main biological activities and their corresponding mechanisms were also discussed, and the follow-up research suggestions and directions were proposed in combination with the bioactive substance types and research depth of each part of cuttlefish, thus providing basic information for the comprehensive utilization of cuttlefish and other marine cephalopods.
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  Research advances in postharvest preservation techniques of citrus fruits

  MA Yaqin, JIA Meng, ZHOU Xinzhi

  Food and Fermentation Industries. 2019, 45(22): 290-297. https://doi.org/10.13995/j.cnki.11-1802/ts.020891

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  Citrus is the global highest production fruits, yet the properties of easily developing the infectious disease during postharvest and storage lead to serious economic losses. Therefore, it is of great significance to develop effective preservation technology to reduce postharvest losses. In order to provide reference for further study and industrial development, the recent researches involving in citrus fruit postharvest were summarized, and the citrus preservation technology from the four aspects of physics, chemistry, biology and synergic effects were reviewed. The issues in postharvest preservation of citrus fruits were further discussed and analyzed. Based on previous studies, the results showed that heat treatment was a simple, efficient, safe and promising preservation technology. Natural edible coating might be a hot topic in the future, and the significant enhancement of preservation effect due to synergistic preservation combined with biological control agents had also attracted widespread attention. In addition, the clarification of mechanism for the origin of preservation effect would contribute to fundamentally improving the preservation techniques in citrus fruit. In summary, with food safety as the main focus, the preservation technology in the postharvest industrialization of citrus fruits should guarantee the safety and the quality in the future. It also provides prospective idea for the application and development of electronic information technology in citrus fruit preservation.
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  Research progress on storage and preservation technology of postharvest raspberry fruit

  DU Yamin, YAN Ran, YANG Xiaoying, SUN Fei, HAN Cong, LIU Guimei, LIU Yamin, FU Maorun

  Food and Fermentation Industries. 2019, 45(22): 298-303. https://doi.org/10.13995/j.cnki.11-1802/ts.021524

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  Raspberry fruits (Rubus. L.) are increasingly appreciated by the consumers for their high nutritional and functional value. But the post-harvest life of raspberries is limited to 1-2 days at room temperature due to the high respiration rate, structural fragility, and susceptibility to fruit rot. Hence, to explore efficient solutions extending the shelf life of raspberries is still a worldwide problem. The researches on storage and preservation of raspberries were summarized from the aspects of different pre-harvest factors, post-harvest storage and preservation technology, and whole industrial chain preservation technology. However, there are still some problems in the development of raspberry storage and preservation technology, such as the lack of in-depth research on the quality deterioration of post-harvest raspberry, the lack of precise preservation technology, and the low matching degree of preservation technology. In the future, the preservation mechanism and precise preservation technology for the whole industrial chain should be further studied, in order to provide references for the commercialization circulating of raspberries.