25 January 2020, Volume 46 Issue 2
    

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  • DONG Yining, CHEN Wei, CHEN Haiqin, ZHAO Jianxin, CHEN Yongquan, ZHANG Hao
    Food and Fermentation Industries. 2020, 46(2): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.022306
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    Weak transglycosylation is a common problem with β-galactosidases from the glycoside hydrolase family 42 (GH42). The β-galactosidase BgaB from Geobacillus stearothermophilus, a typical thermostable enzyme of the GH42 family was investigated. Glu303 was predicted to be the catalytic nucleophile of BgaB. To improve the transglycoside activity of BgaB, functional studies and molecular modifications were carried out on the Glu303. Using site-directed mutagenesis and chemical modification to replace the carboxyl group of the Glu303 with a cysteine sulfinate (—SOO-), the Ox-E303C mutant was generated. Compared with the wild-type enzyme, the Ox-E303C mutant was found to increase galactooligosaccharides (GOS) synthesis from 0% to 11.5%. The result shows that introduction of a—SOO- group on to the Glu303 could improve transglycoside activity, and the catalytic nucleophile was involved in the transglycosylation regulation of BgaB. The results presented here have significant implications for the molecular modification of the transglycoside activity of GH42 β-galactosidases.
  • LIU Xuelian, SHEN Peili, NIU Dandan, JIN Peng, TIAN Kangming, WANG Zhengxiang
    Food and Fermentation Industries. 2020, 46(2): 7-10. https://doi.org/10.13995/j.cnki.11-1802/ts.022378
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    The heat- and acid-resistance of Bacillus licheniformis α-amylase (BLA) is the most important application property for enzymatic processing of starch. In this study, biochemical properties of mutant V-2 obtained by artificial evolution were comprehensively analyzed. V-2 showed the highest enzyme activity at 80℃ and pH 5.5, which was 10 ℃ higher and 0.5-1.0 pH lower than that of BLA, respectively. Its heat and acid resistance were significantly improved. The effects of metal ions, especially Ca2+, on the activity of V-2 were significantly reduced. V-2 was significantly more efficient than BLA in starch hydrolysis, with its catalytic efficiency 33 folds higher than that of BLA.
  • ZHU Fuzhou, LU Nan, LI Yuhong, LIN Beibei, ZHENG Yingnan, WANG Zishen, CHEN Ning, ZHANG Chenglin
    Food and Fermentation Industries. 2020, 46(2): 11-17. https://doi.org/10.13995/j.cnki.11-1802/ts.022339
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    To clarify and compare the effects of enhancing the anaplerotic pathways on L-isoleucine production performance by Corynebacterium glutamicum. The genes of pyc and ppc were overexpressed by replacing the native promoter with Ptuf or by inserting the genes to plasmid in a L-isoleucine producer, C. glutamicum YI.The pyc overexpressed via genome-integration in ILE01 and via plasmid in ILE02 resulted in 17.3% (6.1 g/L) and 9.6% (5.7 g/L) increase in production of L-isoleucine by batch fermentation; as well as 11.7% (24.8 g/L) and 8.1% (24.0 g/L) by fed-batch fermentation. By comparison, the ppc overexpressed via the two strategies lead to 30.8% (6.8 g/L) and 13.5% (5.9 g/L), 15.8% (25.7 g/L) and 9.5% (24.3 g/L) increase by the two fermentation processes. Meanwhile, overexpression of pyc and ppc resulted in improvement of L-isoleucine yield. However, overexpression of pyc and ppc in ILE02 and ILE04 resulted in cell growth decreased. Overexpression of pyc and ppc both resulted in remarkably promotion of L-isoleucine production performance and the genome-integration overexpressing strategy was more profitable. This study first reports the effects of enhancing anaplerotic pathways on L-isoleucine production by C. glutamicum. The results would supply the reference for metabolic engineering of C. glutamicum.
  • ZHAI Lei, YU Xuejian, FENG Huijun, ZHANG Caiwen, ZHOU Liguang, QIU Shengqiang, YAO Su
    Food and Fermentation Industries. 2020, 46(2): 18-24. https://doi.org/10.13995/j.cnki.11-1802/ts.022600
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    Microbial communities of strong flavour Chinese Baijiu in the fermented habitats from Yibin region were comprehensively analyzed by high throughput sequencing. And the varieties and abundance of the bacteria from pit mud, daqu, fermented grains and yellow water were compared. The results indicated that a total of 1493 OTUs from 201 genera have been annotated in 26 samples collected from Baijiu fermented habitats of Yibin region, which were mainly distributed in phylum Bacteroidete, Proteobacteria and Firmicutes. Among which, 5 genera were from phylum Euryarchaeota of domain Archaea. The microbial diversity was the highest in the pit mud samples and dominant bacteria were Achaea, lactic acid bacteria and Rumencoccus sp. Daqu samples, with the second highest microbial diversity, mainly included bacteria that have not been identified to genus level, lactic acid bacteria, Bacillus sp. and Thermoactinomyces sp. The lowest microbial diversities were in fermented grains and yellow water samples, of which the main microbial groups were lactic acid bacteria and Rumencoccus sp. There is a trend from multiple microorganisms to functional microorganisms in the fermented habitats of strong flavour Chinese Baijiu from Yibin region. This study laid a foundation for exploring the functional microorganisms in the fermentation process, analyzing the fermentation mechanism and improving the quality of strong flavour Chinese Baijiu.
  • YANG Shurong, ZHU Huiyue, WU Xiaobing, SUN Shanshan, SI Qian, ZHANG Qiuxiang, WANG Linlin, WANG Gang, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2020, 46(2): 25-31. https://doi.org/10.13995/j.cnki.11-1802/ts.021735
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    In this study, the effects of four strains of Lactobacillus paracasei LC2, LC3, LC38, and FJSWX33-L2 on constipation relief were evaluated, and the possible pathways of their differential effects were analyzed. Thirty-six Balb/c male mice were randomly divided into 6 groups. The normal group and the model group were intragastrically administered with 3% sucrose solution and the other groups were administered with L. paracasei for 14 days (109 CFU/ (d·each)). From the 15th day to the 30th day, except for the procedure same as the first 14 days, the suspension of loperamide was administered to establish a constipation model before gavage. The water content of the feces, the time to the first black stool and the rate of small bowel advancement were measured during the experiment; the levels of peptide tyrosine-tyrosine (PYY) and motilin in serum were determined; the levels of serotonin in the colon and neurotrophin-3 in the colon were measured; the transcription of Aqp4 and c-kit in the colon was detected; and the content of short-chain fatty acids (SCFAs) in the feces was also determined. All the four strains of L. paracasei showed the role of relieving constipation, while with differences in the pathway. LC2 could alleviate the constipation through the regulation on the level of PYY, NT-3, 5-HT, Aqp4, c-kit and SCFAs, whilst other three strains showed different ways to relieve constipation. It is indicated that L. paracasei has the potential to relieve constipation, while the effects on the constipation alleviation showed significant intra-species differences.
  • LIU Rong, LUAN Chunguang, WANG Deliang, QIN Si, HAO Feike
    Food and Fermentation Industries. 2020, 46(2): 32-39. https://doi.org/10.13995/j.cnki.11-1802/ts.022229
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    The objective of the study is to investigate the effects of Yellow rice wine (YRW) on intestinal microbiota in D-galactose (D-gal) induced aging mice model. The aging model were established with D-gal injection. Fifty Kunming mice were randomly and equally divided into control group, aging model group (model), YRW group. After six weeks, the antioxidant enzyme activity and the content of malondialdehyde (MDA) in the liver and brain of mice were determined. Morris water maze (MWM) was used to test the learning and memory ability of mice in each group. High-throughput sequencing of the 16S rDNA gene of the intestinal flora was performed using an IonS5TMXL platform to explore the effects of YRW of intestinal flora in aging mice. The results showed that the antioxidant enzyme was significantly reduced in liver and brain of D-gal induced aging mice, and MDA contents were increased significantly compare to control group (P & lt;0.05). After the intervention with YRW, the activity of antioxidant enzymes and MDA contents were improved compare to model (P & lt;0.05). Meanwhile, MWM test showed that moderate administration of YRW could significantly improve the cognitive impairment in D-gal induced aging mice (P & lt;0.05). Compared with the control, the relative abundance of Firmicutes and Bacteroidetes were changed significantly in the model group. Compared with the model group, the relative abundance of Firmicutes and Bacteroidetes were improved in the YRW group (P & lt;0.05). At genus level, the proportion of Bacteroide in the aging group was decreased significantly, and the proportions of the Bacteroide, Lactobacillus, Lachnospiracea, Butyricicoccus in YRW group were increased significantly. Moderate intake of YRW could improve the intestinal environment disorder in D-gal induced aging mice, thereby delaying the aging process.
  • YANG Jixia, ZHANG Yuli, WANG Xuejin, HE Zhifei
    Food and Fermentation Industries. 2020, 46(2): 40-46. https://doi.org/10.13995/j.cnki.11-1802/ts.022260
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    This study focused on the microorganisms related to the surface turned red or biofilm-forming of Zhacai during the pickling process. The samples that the surface turned red or biofilm-forming Zhacai were collected for the isolation and purification related microorganisms. Specific verification experiments were conducted to confirm their relationship with above phenomenon. Marker gene 16S rDNA and plate hydrolysis zone were used for the strain characterization and testing their enzyme-producing capability. Illumina Miseq sequencing technology can help to find out where the relevant microorganism come from. In this study, 4 strains were determined to be associated with Zhacai surface turning red phenomenon which including 3 species: Rhodococcus pyridinivorans, Bacillus amyloliquefaciens and Bacillus licheniformis. Moreover, 13 strains were showed to be related to the biofilm-forming phenomenon which belonging to 7 species: Bacillus amyloliquefaciens, Bacillus velezensis, Bacillus aryabhattai, Bacillus subtilis, Bacillus licheniformis, Bacillus cereus and Staphylococcus epidermidis. Further study indicated that Rhodococcus pyridinivorans and Staphylococcus epidermidis were probably originated from raw mustard tuber material. The results of this study provided basic data for the prevention and controlling of microorganism that resulting in Zhacai surface turning red and biofilm-forming.
  • TAN Tianyi, LI Jing, XIA Rui, LI Mengsa, YE Fayin, ZHAO Guohua, ZHU Haini
    Food and Fermentation Industries. 2020, 46(2): 47-54. https://doi.org/10.13995/j.cnki.11-1802/ts.022240
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    The conventional pulverized okara powders were subjected to a wet-mill process to obtain ultrafine particulates. Pickering emulsion-stabilizing properties of ultrafine okara have been investigated in systems containing purified corn oil and aqueous solution at varying concentration of okara particulates, pH and ionic strengths. The effect of oil phase volume fraction, pH and sodium chloride concentration on the droplet size, stability and rheological properties of the obtained emulsion were evaluated. The results manifested that ultrafine grinding improved the suspension stability of okara particulates. Pickering emulsions with the mean droplet size of 80-140 μm were made when the oil phase volume fraction φ=0.6 and the mass percentage of ultrafine okara in aqueous phase ≥0.4%, and the creaming index of the emulsion did not change significantly during the storage period of 1-30 d. The droplet size of emulsion was the largest when the pH of aqueous phase was 7. However, the droplet size decreased monotonically as the pH value decreased and the stability of emulsion was enhanced in more acidic conditions. Sodium chloride concentration in aqueous phase in the range of 100-350 mmol/L has no significant effect on the mean droplet size of the emulsion. The results also showed that the okara ultra-fine particulate-stabilized Pickering emulsion possessed shear-thinning character. Its rheological properties were affected by the mass percentage of ultrafine okara in aqueous phase and the pH values. Our outcomes indicated the great potential of ultrafine okara as a natural food particle to stabilize oil-in-water Pickering emulsions.
  • SUN Yuxin, MAO Shuifang, CHEN Yinning, DING Zhe, LI Yutong, XIA Xiyue, CHENG Hao, FENG Simin
    Food and Fermentation Industries. 2020, 46(2): 55-60. https://doi.org/10.13995/j.cnki.11-1802/ts.021944
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    The effect of several physical methods on the separation rate of mucilage gel from Brasenia schreberi was investigated. In addition, the effects of ultrasound treatment on the texture characteristics, rheological properties, chemical content and inhibitory enzyme activity of mucilage gel in different drying methods were also investigated. The monosaccharide composition of mucilage gel polysaccharide was determined by GC-MS. The highest yield ( (78.97±3.83)%) of mucilage gel was obtained by ultrasound treatment with an energy density of 4 800 J/g. The viscosity of ultrasound-treated mucilage gel samples decreased significantly and exhibited near-Newtonian flow behaviour. Furthermore, the ultrasound treatment at high scanning frequency significantly increased the loss modulus (G & quot;) of the mucilage gel, and increased its viscosity. The mucilage gel contained a high content of total carbohydrate (524.4-552.8 mg/g) and polyphenols (208.3-228.5 mg GAE/g). Mucilage gel also had a certain inhibitory effect on α-glucosidase and α-amylase activity. The monosaccharide composition of mucilage gel polysaccharide was rich in galactose (41.79%) and xylose (18.72%), while mannose (4.29%), rhamnose (7.13%), arabinose (1.02%), glucose (4.55%) were also identified as minor monosaccharide. Therefore, ultrasound treatment contributed to the separation of mucilage gel and could remarkably change the physical properties of gel, while kindly preserved photochemicals and their bioactivities.
  • ZOU Mi, GUO Quanyou, TANG Jiahui, XIE Chen, XIONG Zeyu, BAO Hairong
    Food and Fermentation Industries. 2020, 46(2): 61-65. https://doi.org/10.13995/j.cnki.11-1802/ts.022121
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    In this study, large yellow croaker was used as a target to study the rheological properties of large yellow croaker myofibrillar proteins in two farmed modes (passing box cage and deep-sea seine) through small amplitude and large amplitude oscillation shear rheological methods. The results show that during the temperature scanning process, the elastic modulus (G′) gradually increases with the increase of temperature, and does not decrease at the gel weakening stage of 45-55 °C, only slowing down the rising rate, but in the later stage. In the gel-fortification stage, the large yellow seaweed myofibrillar protein G′ in the deep-sea purse culture mode is much larger than the large yellow croaker myofibrillar protein in the per-frame culture mode. In the dynamic strain scan, frequency sweep and viscosity test, it can be seen that the G′ value of the large yellow seaweed myofibrillar protein in the deep-sea purse culture mode is high. Large-amplitude oscillatory shear tests showed that the network structure of the large yellow seaweed myofibrillar protein in the deep-sea purse culture mode was tighter, and the energy consumed by the shear cycle was greater.
  • XU Xia, YANG Bangwei, CAI Yanping, LIU Shulai, LIU Jianhua, DING Yuting
    Food and Fermentation Industries. 2020, 46(2): 66-72. https://doi.org/10.13995/j.cnki.11-1802/ts.021917
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    In this paper, nano-calcium lactate of food grade was prepared from waste clam shells. The shell was initially neutralized with lactic acid; then in the process of recrystallization, high-speed shearing combined with a small amount of surfactant was added to control the particle size of calcium lactate crystal to achieve nanocrystallization while maintaining dispersion; finally, purification and drying were carried out to obtain nano-calcium lactate. The optimum preparation conditions were determined by single factor and response surface tests in combination with characterization analysis. The results show that food grade nano-calcium lactate with an average particle diameter of 92.5 nm and purity of 99.5% was prepared meeting with the quality requirements of the national standard of food additives, when the shear rate was 7 500 r/min, the shear time was 240 s, and the surfactant Tween 80 was added at a final concentration of 20 μL/L. Compared with the existing methods for preparing nano calcium lactate, the production process has the advantages of simple steps, low cost, environment friendliness, stable and reliable product quality, and is suitable for large-scale production. The results of this study are expected to provide a new way for the comprehensive utilization of abandoned shells.
  • LIU Fang, YANG Kangzhuo, ZHANG Jianmin, HE Zhanglan, PENG Zhiyun, ZHENG Jia
    Food and Fermentation Industries. 2020, 46(2): 73-78. https://doi.org/10.13995/j.cnki.11-1802/ts.022071
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    Baijiu is a complex system that is constitute of ethanol-water and trace amount of aroma compounds, and its quality is decided by the constitution and ratio of aroma compounds. In this study, electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS) were used to analysis the difference in 7 brands of strong-flavor Baijiu (SFB). The results showed that the sensors including S2, S6, S7 and S9 in e-nose presented excellent response signals for different brands of SFB. Based on signals of e-nose, comparison between principal component analysis (PCA) and linear discriminant analysis was conducted. The results suggested that PCA could gave clear classification between different brand of SFB. GC-MS analysis showed that obvious discrimination was determined in different brands of SFB, and samples that clustered together in PCA plot had similar volatile profiles. This study provided a comprehensive method employing e-nose, GC-MS and statistical analysis to classify different SFB, and it also provided theoretical and data reference for the development of fast classification method for SFB.
  • ZHOU Yangzi, BIAN Minghong, LIU Wenyi, JIANG Jiajing, XU Wenjing
    Food and Fermentation Industries. 2020, 46(2): 79-84. https://doi.org/10.13995/j.cnki.11-1802/ts.021459
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    The aim of this work was to obtain the indigenous strain in traditional Chinese Spirit fermentation starter, “Daqu”, with high amylase compacity, which could be used for Daqu fortification to improve the starch utilization rate and the quality of Baijiu. A strain of amylase-producing strain JM was isolated from high-temperature Daqu by starch hydrolyzation method. It was identified as Saccharomycopsis fibuligera by microscopic morphology, physiological and biochemical characteristics, transcribed sequencing of spacer sequence and phylogenetic tree analysis. The production capacity of amylase, tolerability and aroma-production capacity of the yeast were studied. The result showed that 1 452 U/mL amylase activities could be obtained when it was cultured for 10-12 h. The strain could tolerate 20% ethanol and grow well at pH 3 and 49 ℃. The liquid fermentation experiments were carried out with wheat, rice and bran as raw materials respectively. The results indicated that 9.3 % of alcohol and 37 kinds of flavoring components such as phenylethyl alcohol, ethyl acetate and ethyl octanoate were produced in the wheat medium. In the rice medium, 29 kinds of aroma substances, among which the phenylethyl alcohol content was the highest. The strain has strong ability of producing amylase, alcohol and aroma which present a good application potential in Baijiu production.
  • SONG Shujie, WANG Meng
    Food and Fermentation Industries. 2020, 46(2): 85-93. https://doi.org/10.13995/j.cnki.11-1802/ts.021979
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    Based on the cooked purple sweet potato slices (CPSPS), the effects of microwave power, loading and slice thickness on the drying characteristics, its effective moisture diffusion coefficient (EMDC) of water and color of CPSPS were studied. SPSS software was applied to analyze data and optimize the mathematical model of PSPS drying. The result showed that microwave drying process of PSPSs can be divided into three stages: rising rate drying period, constant drying rate stage and falling rate drying period. Microwave power, loading and slice thickness have a certain influence on the microwave drying characteristics of CPSPS. However, the effect of slice thickness was less significant than microwave power and loading. EMDC increased with the increase of microwave power and slice thickness and the decrease of loading. The maximum EMDC was 1.135 4×10-8 m2/s and the value of Ea was 4.893 8 W/g. Of the six models, the Modified Page model had the highest coefficient of determination R2 (0.999 7), the lowest chi-square χ2 (0.000 5) and root mean square RMSE (0.006 1), and it is the optimum model of the PSPS in microwave drying.
  • CHAI Pengfei, LI Linjie, LIU Jing, ZHAO Fangyuan, SONG Jia, ZHENG Yu, SHI Lei, WAN Shoupeng, WANG Min
    Food and Fermentation Industries. 2020, 46(2): 94-101. https://doi.org/10.13995/j.cnki.11-1802/ts.021551
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    Concentrated apple juice is an important raw material in the food industry. An objective evaluation method for flavor quality of concentrated apple juice is a favor for the producer to adjust the production process, which is established by analyzing the main flavor substances of concentrated apple juice. Samples of concentrated apple juice with good flavor or poor flavor were selected. The main flavor substances were analyzed, including volatile flavor substances, organic acids, amino acids and sugars. Methods of principal component analysis, comprehensive scores analysis and cluster analysis were performed to select the key flavor compounds that could be used to distinguish the concentrated apple juices with different flavor quality. The main flavor compounds of 12 batches of concentrated apple juice from the same plant were compared, including 39 volatile flavor substances, 14 amino acids, 6 organic acids and 4 sugars. According to the result of comprehensive scores analysis, 5 key flavor substances, including aspartic acid, serine, methionine, fructose and glucose, were selected from the 29 combinations. The verification experiment was performed by using 8 batches of concentrated apple juice samples from different years. The results showed that the 5 key flavor substances could be used to effectively distinguish between A and B concentrated apple juices. The selected 5 key flavor substances could be used to objectively and accurately discriminate the flavor quality of concentrated apple juice.
  • YANG Hang, WANG Li, GUO Lijun, ZHANG Ming, ZHOU Yugui, WANG Yutao
    Food and Fermentation Industries. 2020, 46(2): 102-107. https://doi.org/10.13995/j.cnki.11-1802/ts.022359
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    The objective of this study is to characterize the microorganisms diversity and acid-producing ability of lactic acid bacterial from traditional fermented yoghurt in Kashi, Xinjiang. Fifty nine strains of lactic acid bacteria were isolated from 29 traditional fermented yoghurt made by farmers and herdsmen in 10 counties and cities in Kashi. The acid-producing ability of the strains were evaluated by the determination of pH value and total acid. And 16s rDNA gene was used for molecular identification of isolated strains. The result showed that there were 40 strains with pH & lt;5.05 and 36 strains with total acidity value ≥100°T which accounting for 67.8% and 61.02% of the total isolates respectively. The 16S rDNA sequence alignment analysis showed that there were 23 strains of Enterococcus faecium, 8 Lactobacillus fermentum, 7 Enterococcus durans, 10 Lactobacillus delbrueckii and 4 Pediococcus acidilactici were detected. Among which Enterococcus faecium was the dominant one accounting for 44.23% of the total sequencing. Lactic acid bacteria in traditional yoghurt in kashi region were screened and characterized, which enriched the diversity of lactic acid bacteria in this region.
  • LIU Bing, YAO Bingli, ZHANG Mengjun, YANG Ye, ZHOU Yichun, ZHANG Jianguo
    Food and Fermentation Industries. 2020, 46(2): 108-113. https://doi.org/10.13995/j.cnki.11-1802/ts.021655
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    Pyruvate oxidase, having multi subunits, plays an important role in food and fermentation industry. In recent years, genetic technology help to greatly increase the yield of pyruvate oxidase. However, the stability of pyruvate oxidase needs to be further improved. In this study, pyruvate oxidase was encapsulated by sol-gel technology. Firstly, single factor experiments were carried out to obtain the best value of each factor. Then an orthogonal experiment was used to optimize the conditions for pyruvate oxidase encapsulation by sol-gel technology. In this study, the optimized condition is: shaking in 5.0 mmol/L dioctyl sulfosuccinate sodium solution for 10 min; adding 0.672 mmol/L tetramethoxysilane for 5 h adsorption and then 24 h for encapsulation. The results showed that the final encapsulated pyruvate oxidase residual activity increased by 14% compared with control sample. And two to ten times increased in thermal stability of the encapsulated pyruvate oxidase than control sample at 20-30 ℃. These results provided a reliable methodology for pyruvate oxidase immobilization and application.
  • XIONG Bingquan, LAN Xiuhua, PENG Weihong, GAN Bingcheng, XIE Liyuan
    Food and Fermentation Industries. 2020, 46(2): 114-119. https://doi.org/10.13995/j.cnki.11-1802/ts.021122
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    To analyze the amino acid composition of Morchlla and evaluate its nutritional value, 20 different strains of Morchlla were used. The amino acid was determined by automatic analysis instrument, and amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI) were calculated. The results showed that essential amino acids were abundant in variety, the content of flavor amino acid and medicinal amino acids was rich, and the proportion of fresh sweet amino acids was large. The AAS and CS showed that the first limited amino acid of Morchlla was leucine, lysine, methionine and cystine. The total amino acids were highly correlated with various amino acids, but it was not significant with protein nutritional value. Through cluster analysis, these samples could be divided into 2 categories, one of which was high-quality protein, and the other was poorly-nutrient. The results provided a good theoretical reference for the breeding and product development.
  • XU Yangli, SU Laijin, YANG Huicheng, LI Ruixue
    Food and Fermentation Industries. 2020, 46(2): 120-125. https://doi.org/10.13995/j.cnki.11-1802/ts.021426
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    The present study aims to investigate the functional activities of extraction with acetone form Acaudina molpadioidea gonad (Am-GE) in vitro. The effects of Am-GE on cell proliferation were detected by MTT method in HepG2 and Caco-2 cells. Am-GE-influenced cell apoptosis and cycle were measured by flow cytometry. The inflammatory gene mRNA relative expression levels were determined by quantitative real time PCR in the macrophage of mice. Results showed that Am-GE could significantly inhibited cell proliferation in HepG2 and Caco-2 cells, promoted cell apoptosis and the ratio of G2 stage of HepG2 cells, mitigated the tumorigenic ability in Caco-2 cells. Meanwhile, Am-GE significantly inhibited the inflammatory genes relative expression at transcriptional level, namely TNF-α, IL-1β, IL-6 and iNOS. These indicated that Am-GE exhibited better anti-tumor and anti-inflammatory effects.
  • ZHANG Shuai, CHENG Hao, QIU Caixia, CHEN Xianru
    Food and Fermentation Industries. 2020, 46(2): 126-130. https://doi.org/10.13995/j.cnki.11-1802/ts.020842
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    To investigate the effects of ultrasonic mutagenesis on the content and activity of crude polysaccharides in mycelium and sporophore of Hericium erinaceus. The strains of Hericium erinaceus were subjected to ultrasonic mutagenesis at different times. After each mutagenized strain was initial screened by plate culture and then rescreened by liquid fermentation culture, a mutant strain of Hericium erinaceus with the highest biomass and the highest crude polysaccharide content was obtained finally. The original strain and the H-2 strain were then subjected to bag cultivation to obtain sporophores, and the crude polysaccharide content of the sporophores were compared. Finally, the antibacterial activities of the crude polysaccharides in the original strain and H-2 strain sporophores were compared. The crude polysaccharide contents of mycelium and sporophores of mutant strain H-2 were increased by 1.2% and 2.3%, respectively, and the crude polysaccharide of H-2 sporophore had significant antibacterial effect against Staphylococcus aureus. The content and antibacterial activity of crude polysaccharides in mycelium and sporophore can be improved by ultrasonic mutagenesis of Hericium erinaceus strains at an appropriate time.
  • DONG Jinjun, MA Baojian, GONG Lei, HAN Ruizhi, XU Guochao, ZHOU Jieyu, NI Ye
    Food and Fermentation Industries. 2020, 46(2): 131-134. https://doi.org/10.13995/j.cnki.11-1802/ts.022067
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    Alkali-pretreated solution of corn stover is one of the main waste water that causes environmental pollution. To reduce the source of pollution, detoxification process of pretreatment solution was developed and applied in butanol fermentation. The lignin in the alkaline pretreatment solution was precipitated and removed by adding sulfuric acid, then the lignin-removed pretreatment solution was detoxified with activated carbon and reused in hydrolysis and fermentation. The optimum pH for precipitating alkali-soluble lignin was 3.8. Alkali pretreatment solution detoxified with different amount of activated carbon had no obvious effect on corn stover hydrolysis, whereas the addition of activated carbon exhibited a significant influence on butanol fermentation. When 15 g/L activated carbon was added, the highest butanol concentration of 10.2 g/L was reached at 72 h. This study provides valuable guidance for utilization of corn stover for waste-free production of biofuels.
  • YU Yilin, XU Dan, REN Dan, WU Xiyu
    Food and Fermentation Industries. 2020, 46(2): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.021333
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    To explore a safe and efficient edible coating for citrus preservation, two natural material chitosan (CS) and nanocrystal cellulose (NCC) were composited and applied to coating of red tangerine. Firstly, composite independent films were prepared to investigate the effects of NCC on the tensile properties and permeability of independent films. Secondly, NCC/CS composite coatings were used for the preservation of red tangerine. Fruit decay rate and physiological quality of red tangerine were monitored during storage. The results showed that addition of NCC improved tensile properties of independent films and reduced their hygroscopicity. Compared to CS coating, composite coating further reduced the decay rate of red tangerine fruit, slowed down the accumulation of malondialdehyde, kept the fruit firmness and maintained the nutrient content. the preservation effects of 6NCC/CS (the mass fraction of NCC powder is 6% of CS) composite film was the most significant.
  • ZHANG Jiayuan, ZHANG Hongcai, CHEN Shunsheng
    Food and Fermentation Industries. 2020, 46(2): 142-149. https://doi.org/10.13995/j.cnki.11-1802/ts.021541
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    In this work, food preservatives containing protamine and chitosan was developed to extend the shelf-life of Penaeus vannamei. The preservation parameters including pH, thiobarbituric acid (TBA), water holding capacity, total bacteria count (TBC), K-value, total volatile base nitrogen (TVB-N), chromatic aberration and sensory evaluation was employed to investigate the effect of 1% acetic acid (CK), 0.01 g/mL chitosan (CTS), 0.005 g/mL protamine (PTM), 0.01 g/mL chitosan + 0.001 g/mL protamine (CP1), 0.01 g/mL chitosan + 0.003 g/mL protamine (CP2), 0.01 g/mL chitosan + 0.005 g/mL protamine (CP3) preservatives on the preservation of Penaeus vannamei at 4℃. Compared to CK treatment group, can more effectively inhibit the increase of pH, TBA, TBC, K-value, TVB-N and water holding capacity decline. The results showed CP2 treatment groups all exhibited good antibacterial and anti oxidative activities than CP1 and CP3 ones, thus prolonging the shelf life of Penaeus vannamei. The CP2 treatment group had the best effect.
  • GUAN Hongwei, LIU Tingting, CHEN Lei, XU Ganrong, ZHANG Bobo
    Food and Fermentation Industries. 2020, 46(2): 150-156. https://doi.org/10.13995/j.cnki.11-1802/ts.022088
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    Monascus pigments are actually mixtures of red, orange and yellow pigments. At present, the mainly industrialized pigments produced by Monascus are the red ones, while the production of yellow pigments are still in the research stage. This work aims to increase the yield of Monascus yellow pigment by optimizing the fermentation conditions. In our previous work, the strain Monascus sjs-6 was screened and proved to be capable of producing high yield of yellow pigments. In this study, the conditions of carbon source, nitrogen source, Mg2+ concentration, initial pH and culture temperature were systematically optimized for further enhancing the yield of yellow pigments. By using liquid chromatography-mass spectrometry and nuclear magnetic resonance, the main component of the Monascus yellow pigment was analyzed. The optimal conditions for producing Monascus yellow pigments were as follows: maltose 80 g/L, ammonium sulfate 10 g/L, magnesium sulfate 1.0 g/L, initial pH of the medium 6.0 and at 30 °C. Under these conditions, the highest Monascus yellow pigments reached 508.61 U/mL, corresponding to 1.52 times over the standard conditions before optimization. After analysis and identification, the Monascus yellow pigment was confirmed to be Monascin with a high purity of 97%. This study provides a theoretical basis for the industrial production of natural Monascus yellow pigments.
  • CHEN Yinhuan, YANG Xiushi, GUO Huimin, REN Guixing, LI Jincai
    Food and Fermentation Industries. 2020, 46(2): 157-164. https://doi.org/10.13995/j.cnki.11-1802/ts.021861
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    For clarifying the influence of quinoa flour on processing quality and antioxidant activity of steamed bread, the effect of adding different proportions of three varieties of quinoa flour (white, red and black quinoa) on the quality characteristics of dough and steamed bread was studied. The dough farinograph properties, texture characteristics, sensory evaluation, the change of polyphenol content and antioxidant activity were analyzed. The results showed that the springiness, cohesiveness and resilience of steamed bread with 10% and 20% addition of quinoa flour were well maintained, and the sensory score was above 82 point. The quality of steamed bread with 30% addition of quinoa flour was significantly deteriorated. The polyphenol content of steamed bread with three varieties of quinoa flour substitution was significantly higher than that of high-gluten wheat flour steamed bread (40.39 mg GAE/100g), especially steamed bread with 20% black quinoa flour substitution was the highest (165.41 mg GAE/100g). Processing decreased antioxidant activity of steamed bread with quinoa flour. Compared to wheat flour steamed bread, antioxidant activity of steamed bread with 20% quinoa flour addition increased significantly, especially steamed bread with black quinoa flour obtained the highest (the value of ORAC was 2 624.4 μmol TE/100g). Under the experimental conditions of the study, the appropriate substitution of three varieties of quinoa flour all should be 20%, and antioxidant activity of steamed bread with quinoa flour substitution was improved without negatively affecting the quality of steamed bread.
  • WU Yonghua, LIU Enqi, ZHANG Jianping, CHEN Shanglong, CHEN Anhui, SHAO Ying
    Food and Fermentation Industries. 2020, 46(2): 165-172. https://doi.org/10.13995/j.cnki.11-1802/ts.021842
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    The purification process of hawthorn leaf polyphenols was investigated, and its antioxidant activity and constituents were analyzed. The adsorption properties of selected four macroporous resins (SP-825, D101, AB-8, XDA-2) for hawthorn leaf polyphenols were compared, the optimum purification resins were screened and the purification parameters were optimized. The antioxidant activity, composition and infrared spectroscopic characteristics of hawthorn leaf polyphenols were investigated. The results showed that AB-8 resin possessed the best effect on the purification of hawthorn leaf polyphenols. The optimum purification parameters were as follows, initial sample solution pH 4.5, sample concentration 0.064 mg/mL, sampling flow rate 1.5 mL/min, elution flow rate 0.6 mL/min with 70% ethanol. Under these conditions, the recovery rate was 78.25%, the purity of polyphenol was increased by 4.15 times after purification. The crude extract and purified substance of hawthorn leaf polyphenols showed good antioxidant activity, the IC50 values of DPPH· scavenging capacity were (1.28±0.14) μg/mL and (0.78±0.09) μg/mL respectively, the IC50 values of Fe2+ chelating capacity were (55.58±1.24) μg/mL and (34.13±1.02) μg/mL respectively, the IC50 values of total reduction power were (3.66±0.18) μg/mL and (2.12±0.23) μg/mL respectively, the IC50 values of purified hawthorn leaf polyphenols for ·OH scavenging capacity were (4.49±0.16) μg/mL, which indicated that the antioxidant capacity of the purified substance of hawthorn leaf polyphenols was significantly improved compared with the crude extracts. FTIR analysis showed that the purified hawthorn leaf polyphenols had characteristic peaks of polyphenols and flavonoids, HPLC analysis showed that the purified hawthorn leaf polyphenols mainly contained chlorogenic acid, epicatechin, ferulic acid, rutin and ursolic acid, which indicated that hawthorn leaf polyphenols have good utilization and development prospects.
  • LI Yixuan, WANG Yue, LU Xiaochuan, KANG Mengyao, SHANG Yongbiao
    Food and Fermentation Industries. 2020, 46(2): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.021983
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    This paper aims to explore the effect of mulberry red addition on the functional properties of pork myofibrillar protein, and provide a theoretical basis for the development of low-nitrate meat products. The changes of the function index and molecular structure of pork MP were investigated by treating the longissimus dorsi muscle with the content of 0, 0.1%, 0.15%, 0.2% and 0.25%.With the increase of red yeast red concentration, the solubility, emulsifying, sulfhydryl content and storage modulus of MP increased first and then decreased. The carbonyl content and surface hydrophobicity decreased first and then increased. Infrared spectrum analysis showed that α-helix the content increased first and then decreased with the increase of red yeast red concentration, and the β-fold, β-turn and random curl content decreased first and then increased. Reducing the use of sodium nitrite will seriously affect the functional properties of MP. Low or high concentration of Monascus red has poor functional properties. When the concentration of Monascus red is 0.15%, it can significantly improve the functional properties of MP under low nitrite condition (P & lt;0.05).
  • ZHANG Jing, CHEN Yue, YU Si, ZHANG Baoshan
    Food and Fermentation Industries. 2020, 46(2): 180-187. https://doi.org/10.13995/j.cnki.11-1802/ts.021656
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    In this study, Lactobacillus brevis was used to produce novel apple juice product. The optimized carbon source, nitrogen source and buffer factor were determined by single factor experiment. Based on the change of total acid and reducing sugar, the response surface methodology was used to optimize fermentation conditions. High performance liquid chromatography was used to determine the composition and content of organic acids in apple juice product. The results showed that the optimal medium for Lactobacillus brevis fermented apple juice were: 50 g/L of glucose, 9 g/L of peptone and 4 g/L of K2HPO4. Besides, the inoculation amount of Lactobacillus brevis was 8 % at 36℃, and the fermentation time was 6 d. In above conditions, the total acid and reducing sugar of apple juice was 2.61 g/100 g and 5.027 g/100 g respectively. After fermentation treatment, the quality of apple juice superior to the control sample. Lactic acid, fumaric acid, acetic acid and quinic acid content increased significantly after fermentation treatment accompanied by malic acid and succinic acid marked decreased, while tartaric acid did not change.
  • SUN Kekui, JIANG Xuejuan, PAN Yayan, ZONG Xinxiang, XIONG Guoyuan, ZHOU Xi
    Food and Fermentation Industries. 2020, 46(2): 188-193. https://doi.org/10.13995/j.cnki.11-1802/ts.022185
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    In order to improve the emulsification characteristic of porcine myofibrillar protein (MP), different concentrations of ultrafine tea powder (TP∶0.05%, 0.10%, 0.15%, w/w) and glutinous rice flour (GRF; 0.30%, 0.40%, 0.50%, w/w) were investigated on emulsion activity index (EAI), emulsion stability index (ESI) and foaming ability (FA) and other properties of MP. The results showed that EAI and FA of MP were gradually increased with increasing GRF content, while Foaming stability (FS) and ESI of MP were declined by the high concentration of GRF. The EAI, ESI, FA, and FS of MP were increased first and then decreased with raising TP content. The maximum EAI ( (22.02 ±2.02)m2/g) and FA ( (23.3±2.3)%) were obtained at a 0.10% TP, and the maximum ESI ( (80.1±3.6)%) and FS ( (78.0±4.6)%) were achieved at a 0.05%. The particle size of emulsion was decreased with increasing of GRF, while the particle size was increased by the high addition of GRF. The minimum particle size (25.441 μm) were obtained at a 0.40% GRF. The particle sizes of emulsion were reduced with enhancing of TP. Additionally, the confocal laser scanning microscopy imaging showed that the droplet distribution was more homogenous by adding appropriate amount of TP and GRF. The results provide theoretical guidance and reference for the application of TP and GRF in meat products.
  • ZHU Juanjuan, MA Haijun, LI Min, LIU Yaqin, NI Zhijing, WANG Wei, CHEN Fengying, LI Yagang
    Food and Fermentation Industries. 2020, 46(2): 194-202. https://doi.org/10.13995/j.cnki.11-1802/ts.022109
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    Using commercial yeast strains F33 and F9 sole fermentation as the two control groups, the Cabernet Sauvignon dry red wines were produced by mixed fermentation of F33 and F9 with different proportions (1∶1, 1∶2 and 2∶1). The total sugar, titrable acid, pH values, reducing sugar, volatile acid, alcohol content, hue, and antioxidant properties were determined and made analysis of Grey Related Degree in order to optimize the proportion. The flavor substances of wine were also measured by using gas chromatography-mass spectrometry (GC-MS). The results showed that the dry red wine produced by mixed fermentation met the national standard. The alcohol fermentation was started earlier in mixed fermentation than in sole fermentation. Compared with single species fermentation, mixed fermentation could increase titrable acid content, CIELAB parameter b* and H* value, polymeric anthocyanin content and reduce reducing sugar content. Moreover, the antioxidant property of mixed fermentation is significantly higher than that of F9 fermentation. The rank of the weighted correlation degree of physicochemical indicators among different treatments was F33 fermentation (0.462) & gt;F33∶F9=1∶2 mixed fermentation (0.404) & gt;F33∶F9= 1∶1 mixed fermentation (0.379) & gt;F9 fermentation (0.368) & gt;F33∶F9=2∶1 mixed fermentation (0.337). Additionally, mixed fermentation could increase the relative content of esters, alcohols, acids and other substances in winey and its unique aroma substances could be up to 6 kinds. Generally, the optimal ratio of yeast F33 and F9 was 1∶2, which could decrease reducing sugars and volatile acids, increased alcohol content and aroma substances and shortened the aging time.
  • LU Jun, TANG Ping, SHAN Qimuge, WANG Li, WANG Fan, MENG Tianyi, LIANG Qingsong, ZHANG Le, LI Changwen
    Food and Fermentation Industries. 2020, 46(2): 203-207. https://doi.org/10.13995/j.cnki.11-1802/ts.021922
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    In order to explore the role of mud used to seal pits in the production process of Maotai-flavor Baijiu, the liquor-making experiments were carried out by using pit mud and not using pit mud, respectively, in the cellar fermentation process of Maotai-flavor Baijiu. The results showed that the temperature change trend, water content, starch content, acidity, reducing sugar content, production yield of the base liquor distilled from the top of fermented grains and total base liquor of the cellar were very close in different cellar sealing methods ( & quot;no mud used to seal pits/with mud used to seal pits & quot;). The base liquor produced by & quot;no mud used to seal pits & quot; method scored higher in body cleanliness than that produced by & quot;with mud used to seal pits & quot; method, but lower in sauce flavor and liquor body alcohol thickness, and similar in aftertaste and Qu flavor. However, the quality of the base liquor distilled by the two methods was qualified. Using PLS-DA model, 10 flavor compounds were identified as the key factors of quality difference. In conclusion, Whether or not to use cellar mud has little effect on fermentation process, physicochemical indexes of fermented grains and basic liquor yield in Maotai-flavor Baijiu production process, but it plays an important role in the style and quality of base liquor. Finally, according to the actual technical requirements of Maotai-flavor Baijiu enterprises, this paper puts forward some suggestions on the quality management of mud used to seal pits.
  • LIU Yuling, REN Ting, PENG Yumei, ZENG Sheng, HE Yunchuan, YANG Bo, LUAN Xingxia, LI Junhong, LUO Yuanli
    Food and Fermentation Industries. 2020, 46(2): 208-213. https://doi.org/10.13995/j.cnki.11-1802/ts.021878
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    The dominant Lactobacillus strain ZP11-2 was isolated from home-made aged brine prepared by local farmers. It was identified as Lactobacillus brevis according to morphological, physiological, biochemical characteristics and 16S rDNA sequence alignment. The strain ZP11-2 and Leuconostoc mesenteroides were mixed as starter culture. The effects of the mixed starter culture fermentation on physicochemical property and sensory quality of tumor stem mustard pickle were analyzed using natural fermented pickle as the control (CK). The results showed that, at the early stage of mixed starter culture fermentation, the lactic acid bacteria propagated rapidly and reached the maximum value of 9.45 lg CFU/mL on the second day. The pH value decreased rapidly and the total acid content increased sharply, then these two parameters tended to be stable after 5 days. The variation of pH value and total acid of mixed or single starter culture fermentation was larger than that of natural fermentation. However, there was little difference between them. The nitrite peak decreased significantly, thus the food safety was improved. The total content of free amino acids and essential amino acids in mature tumor stem mustard pickle reached 68.8 and 17.36 mg/100mL respectively in mixed starter culture fermentation. The sensory evaluation was also better than that of single starter culture or natural fermentation. This work provides theoretical guide for the future industrial application of mixed starter culture.
  • JI Yanli, LI Ruiying, GUO Meng, LYU Ying, TONG Qigen
    Food and Fermentation Industries. 2020, 46(2): 214-221. https://doi.org/10.13995/j.cnki.11-1802/ts.021677
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    In order to develop a good flavor cheese product with eggs as the main raw material, the flavor components of egg cheese fermented by Mucor, Rhizopus oryzae, yeast and Lactobacillus were analyzed by means of sensory evaluation, electron nose and HS/SPME combined with GC-MS respectively. Sensory analysis showed that the egg cheese flavor was the best when the Rhizopus oryzae compound Angie yeast was fermented for 20 h. The electronic nose analysis found that the discriminating factor could distinguish the egg cheese samples fermented by different strains. Among the 98 different volatile flavor compounds detected by GC-MS analysis, the main volatile flavor ones were aldehydes, esters, alcohols, ketones and acids. In sample fermented with Rhizopus oryzae and yeast, alcohols and esters which contribute to good flavor are predominant. At the same time, the components which contribute to bad flavor, such as nonanal, enoldehyde, benzaldehyde and octanaldehyde, were low or not detected. Therefore, the results indicated that Rhizopus oryzae combined with yeast is suitable for the production of good flavor egg cheese.
  • LI Jun, LUO Juan, TU Zongcai, ZHANG Lu
    Food and Fermentation Industries. 2020, 46(2): 222-230. https://doi.org/10.13995/j.cnki.11-1802/ts.021999
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    Collagen polypeptide with high antioxidant activity was prepared from silver carp bone by protease hydrolyzed and Sephadex G-25 gel chromatography separation and purification. First, the optimal enzyme was screened from neutral protease, alkaline protease, flavor protease, trypsin and composite protease by taking the collagen polypeptide yield and degree of hydrolysis as the evaluation index, and the optimal preparation process of collagen polypeptide of silver carp bone was determined by single factor and response surface optimization experiment. Then Sephadex G-25 gel chromatography was used for separation and purification to obtain polypeptide components with different molecular weights and analyze their amino acid compositions. The antioxidant activity of each component of collagen polypeptide from silver carp bone was investigated by using ABTS+· scavenging capacity and reducing power as indicators. The results showed that the optimum enzyme for enzymatic hydrolysis of silver carp bone was composite protease, and the optimum process for preparation of collagen polypeptide was as follows: the amount of enzyme added was 8 220 U/g, the hydrolysis temperature was 51 ℃, and hydrolysis time was 4.5 h, and the collagen polypeptide yield was 49.00 %. Five components were separated by Sephadex G-25 with molecular weight range from 14 to 9 788 Da, and the amino acid composition accord with the characteristics of collagen. The antioxidant experiment showed that component IV had the strongest ABTS+· scavenging capacity and reducing power, with IC50/OD1.0 of 0.02 mg/mL and 19.16 mg/mL, respectively. This paper can enrich the sources of antioxidant peptides and provide technical reference for the development and utilization of fish bone resources.
  • LI Changfeng, CHEN Guangjing, RAN Chunxia, CHEN Shaoquan, LI Qiang, KAN Jianquan
    Food and Fermentation Industries. 2020, 46(2): 231-238. https://doi.org/10.13995/j.cnki.11-1802/ts.020895
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    This study aims to determine the optimal packaging methods for adlay noodles under natural storage. Adlay powder was used to substitute 10% and 50% wheat flour to make fine dry noodles. The changes of edible quality and the basic physiochemical indexes of adlay noodles packed with semi-closed paper, fully-closed paper and fully-closed PE were investigated. Results showed that the edible quality of adlay noodles gradually deteriorated with the extension of storage time under three types of packing. When the storage period exceeded six months, adlay noodles lost their edible and commercial value. In addition, a significant correlation existed between the various edible quality indexes and peroxide value, malondialdehyde content (P & lt;0.01), which indicated that the deterioration of edible quality of adlay noodles during storage was mainly caused by lipid oxidation. However, the lipid oxidation rate of adlay noodles with fully-closed PE packaging was slower than semi-closed paper packaging and fully-closed paper packaging, indicating that fully-closed PE packaging could effectively delay the adlay noodles deterioration. Hence the optimum condition for adlay noodles storage was fully-closed PE packaging, and the storage period (shelf life) should not exceed six months.
  • SHI Bingyan, LI Xiang, LIU Yi, WANG Yun
    Food and Fermentation Industries. 2020, 46(2): 239-245. https://doi.org/10.13995/j.cnki.11-1802/ts.021801
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    In order to optimize the hydrolysis, content determination and structural analysis of the saponins in the extracted Akebia trifoliata pericarp, a method was developed for the determination of hederagenin, using acetonitrile-0.1% phosphoric acid (20∶80) solution as mobile phase and the detection wavelength was 210 nm. Its structure was analyzed by infrared spectroscopy (FTIR) and1HNMR and13CNMR. The effects of volume fraction of hydrochloric acid, temperature and time on the hydrolysis yield of hederagenin were investigated. Based on the single factor experiment, using response surface analysis method to optimize the process, established the regression equation of each factor on hederagenin hydrolysis yield, and obtained the optimum conditions of the process. The results showed that the volume fraction of hydrochloric acid was 24%, the temperature was 82 ℃, and the hydrolysis time was 3.1 h. Under these conditions, the yield of hederagenin was 61.423%; the content of hederagenin in the sample was (11.556 75±0.039 221)mg/g; the infrared spectrum of hederagenin was basically consistent with the main functional groups of the hederagenin standard; the1 HNMR and 13CNMR analysis were basically consistent with the reported data of hederagenin. Therefore, this study can provide some reference for the deep processing of hederagenin in the Akebia trifoliata pericarp.
  • CHEN Jia, GAO Li, YE Fayin, LIU Jia, ZHAO Guohua
    Food and Fermentation Industries. 2020, 46(2): 246-251. https://doi.org/10.13995/j.cnki.11-1802/ts.022029
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    Polyphenol oxidase (PPO) is the main cause of enzymatic browning of sweet potato. The commonly used method for detecting PPO activity is complicated, so it is of great significance to establish a simple and fast method for the detection of PPO activity. In the present study, the browning process of sweet potato slices were videotaped by a cell phone, and the changes of RGB values in these videos were extracted. The PPO activity prediction model was also be established. The results showed that the change of R value (ΔR) from 0 to 30 s was highly positive correlated with PPO activity (correlation coefficient was 0.946), and the change of G and B value (ΔG and ΔB) was moderately positive correlated with PPO activity (correlation coefficient was 0.799 and 0.620, respectively). Multivariate linear regression model was used to fit the relationship between ΔR, ΔG, ΔB and PPO activity. The coefficient of determination (R2) of the model reached 0.903, the predicted correlation coefficients (rp), root mean square error of prediction (RMSEP) and standard deviation ratio (SDR) of the model were 0.956, 2.079 and 3.459, respectively. The results indicated that the methodology developed here is feasible to predict PPO activity of sweet potato by video and digital image colorimetry.
  • JIN Runnan, LI Zihan, ZHAO Kaili, YOU Gongyu, WANG Xiao, PAN Siyi, XU Xiaoyun, LIU Fengxia
    Food and Fermentation Industries. 2020, 46(2): 252-260. https://doi.org/10.13995/j.cnki.11-1802/ts.022017
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    Headspace-solid phase micro extraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) along with odor activity value (OAV) calculation and principal component analysis (PCA) were used to distinguish the difference of aroma components of two kinds of mandarin (Miyagawa Wase, Owari satsuma) harvested from three producing areas (Zhejiang, Hubei, Hunan). The results showed that both the producing regions and varieties influenced the aroma components significantly. HS-SPME-GC-MS analysis showed that 4-terpineol, nitromethane, ethyl acetate, 1-nonanol, 2-methylfuran, 2-octenal, (2S)-2-methyl-1-dodecanol, 5-methylhept-3-yne, acetaldehyde and isobutyl isobutyrate were the specific composition of producing areas. In addition, β-terpinene, toluene, trans-3-hexen-1-ol and dimethylsilanediol were the specific compositions of varieties. Apart from that, various differences between samples with different producing areas and varieties in the relative contents of esters, ethers and aromatic substances were found. PCA showed that those characteristic constituents could be used to distinguish the samples thoroughly.
  • CHEN Lili, BAI Chunqing, YUAN Meilan, JIANG Yong, ZHAO Li
    Food and Fermentation Industries. 2020, 46(2): 261-265. https://doi.org/10.13995/j.cnki.11-1802/ts.022179
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    To establish a HPLC method for the determination of octopamine and taurine in fish sauce. octopamine and taurine in the extract was pre-column derivatization with 2, 4-dinitrofluorobenzene under prescribed conditions. Chromatography condition included:The instrument was SunFireTMC18 column, and the mobile phase was acetonitrile-0.02 mol/L sodium dihydrogen phosphate (40∶60) at flow rate of 1.0 mL/min. The UV detection wavelenge was 360 nm. octopamine had a good linearity (R2= 0.992 6) in the range of 0.01-0.1 mg/mL. The relative recovery was 99.23%, RSD was 0.044% (n=6). taurine had a good linearity (R2=0.992 9)in therange of 0.03-0.1 mg/mL. The relative recovery was 97.67%, RSD was 0.038% (n=6). This method is simple, rapid and reliable. It could be used for the determination of octopamine and taurine in fish sauce.
  • JIANG Hong, PANG Xiangdong, ZENG Xiaosha
    Food and Fermentation Industries. 2020, 46(2): 266-271. https://doi.org/10.13995/j.cnki.11-1802/ts.021898
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    A double wavelength visible absorption spectrometry method for the rapid determination of benzoic acid in pastries and carbonated beverages was developed. In a Tris- hydrochloric acid medium of pH 8.54, benzoic acid reacted with ethyl violet to form a binary ionic association complex. The maximum negative absorption wavelength was located at 497 nm, and the second largest negative absorption wavelength was at 628 nm. The mass concentration of benzoic acid in the range of 0.03 to 1.2 mg/L has a good linear relationship with the light absorption intensity, and the Lambert-beer's law was obeyed. The apparent molar absorptivity (κ) were 5.04×104 L/ (mol·cm) (497 nm) and 3.70×104 L/ (mol·cm) (628 nm), respectively. The detection limit was 0.026 mg/L (497 nm) and 0.028 mg/L (628 nm) respectively. The quantitative limits of carbonated beverages were 4.33 mg/L (497 nm) and 4.66 mg/L (628 nm), respectively, ang the quantitative limits of pastries were 14.4 mg/kg (497 nm) and 15.4 mg/kg (628 nm). When measured by the dual - wavelength method, linear range was 0.02 to 1.2 mg/L, the apparent molar absorptivity (κ) was 8.74×104 L/ (mol·cm), the detection limit was 0.014 mg/L. The quantitative limits of carbonated beverages and pastries were 2.33 mg/kg and 7.33 mg/kg, respectively; and the spiked recovery was 97.1% to 103%, the relative standard deviation RSD (n=5) was 2.0% to 2.8%. The method was simple, rapid and sensitive, which was suitable for the determination of benzoic acid in carbonated beverages and pastries.
  • BAI Leyi, YAN Zhenmin, FENG Mengru, WEI Xinjun
    Food and Fermentation Industries. 2020, 46(2): 272-276. https://doi.org/10.13995/j.cnki.11-1802/ts.021363
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    The odor-active compounds in four Chinese sesame-flavor Baijiu were extracted and analyzed by liquid-liquid extraction and gas chromatography-mass (GC-MS) respectively. Fifty-seven odor-active compounds were quantitated by GC-MS and their contributions to aroma was ranked by odor activity value (OAV). A total of one hundred and ten compounds were characterized including fifty types of esters and aromatic compounds, twelve types of acids, fifteen types of alcohols, eleven types of aldehydes, seven types of furans and five types of ketones, two types of phenols, four types of Pyrazines and 3-Methylthiopropanol. As the predominant component in the four detected brand of Chinese Baijiu, Jingzhi, Fu Tan Chun 52, Fu Tan Chun 46 and Mei Lanchun, ester accounting for 75.15%, 57.42%, 68.81% and 51.65%, respectively. The 3-methylthiopropanol could be found in Jingzhi and Mei Lanchun, but not in others. The results of OAVs showed that there were totally thirty compounds with OAVs ≥1 in Sesame-flavor Chinese Baijiu and 21, 28, 17 and 18 species presented in Jingzhi, Fu Tan Chun 52, Fu Tan Chun 46 and Mei Lanchun respectively. In which ethyl hexanoate made the greatest contributions (OAVs ≥10 000) to the flavor in the 4 Chinese sesame-flavor Baijiu, followed by ethyl butyrate, ethyl isovalerate, aldehyde.
  • GAI Shengmei, XIA Wenyun, LU Fenggui, ZHAO Zhinan, LIU Dengyong
    Food and Fermentation Industries. 2020, 46(2): 277-285. https://doi.org/10.13995/j.cnki.11-1802/ts.022051
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    Through sensory evaluation of 10 different brands of dried meat floss, sensory descriptors such as shape, color, smell, texture and taste of dried meat floss were determined. The sensory panel of 15 people was built after recruiting, selecting and training, and the collection and reduction of sensory descriptors were carried out to establish the definition and reference of each sensory descriptor. Through sensory description, 57 sensory descriptors were established. With Principal Component Analysis, sensory evaluation description (shape, color, odor, texture, aftertaste) of dried meat floss were: lump, fluffy, velvet; orange brown, light brown, golden; caramel flavor, roasted flavor, aniseed flavor; salty, strong aroma, fried flavor. In summary, the sensory attribute of dried meat floss was very complex and it could be defined as: soft, fluffy and crisp with five-spice smell.
  • SHAO Ping, YU Jiang, CHEN Hangjun, GAO Haiyan
    Food and Fermentation Industries. 2020, 46(2): 286-292. https://doi.org/10.13995/j.cnki.11-1802/ts.022363
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    With the development of society, people′s awareness of food safety and environmental protection is increasing, and the demand for non-toxic and degradable food packaging materials is increasing. In view of this situation, the paper reviews the research progress in the classification and application of bio-polymer matrix for coated food packaging paper, analyzes the advantages and performance defects of paper-based materials as food packaging, and introduces the biopolymer matrix as a paper coating (The functional properties of polysaccharides, proteins, composite substrates) and paper-based materials summarize the application of coated papers in food packaging. The coated paper is used as food packaging, which can effectively maintain the quality of the food. The functional properties of the paper can also extend the shelf life of the food. It has great market value and is expected to further develop green and sustainable paper-based packaging materials for the food industry for reference.
  • LI Chao, KE Runhui, WANG Ming, LI Chunyuan, WANG Xiao, CHEN Jiajie, WU Yixuan
    Food and Fermentation Industries. 2020, 46(2): 293-298. https://doi.org/10.13995/j.cnki.11-1802/ts.022614
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    Aroma is one of the important qualities of food, and the difference of aroma components is the main reason for the formation of food characteristic flavor. The study of aroma active components is of great significance to the process optimization and product development of food industry, and Gas chromatography -olfactometry/mass spectrometry (GC-O/MS) is a hot technology to study food aroma active components. The research progresses of GC-O-MS detection technology in food field in last five years are summarized in this review, including the development of sample pretreatment technology and instrumental analysis, the identification of key aroma substances, and the correlation analysis of experimental data by chemometrics, etc. It is hoped that this review could help with the research and application of the study on food aroma in the future.
  • LIU Yang
    Food and Fermentation Industries. 2020, 46(2): 299-303. https://doi.org/10.13995/j.cnki.11-1802/ts.022343
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    This paper aims to provide reference for college undergraduate professional courses design. The teaching design of the section “Molecular typing of prokaryotes and its practical application” in the elective course of biology undergraduate major in colleges and universities. This paper focused on improving teacher-students interaction and teacher′s guidance ability. It can effectively motivate students to take the active study ability and the & quot;ability of apply learning & quot;. And through the diversified teaching methods and a number of vivid practical examples of assisted teaching, to help students better grasp and understand the key and difficult knowledge of this section. It can effectively improve the ability of students to analyze and solve problems using the knowledge acquired in the course. This paper has important reference value for the design and development of college biology undergraduate related courses.