15 January 2020, Volume 46 Issue 1
    

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  • CAO Yanli, ZHANG Lijie, XU Yan
    Food and Fermentation Industries. 2020, 46(1): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.020705
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study is aiming to develop a reliable approach to solve the overcapacity of L-threonine and produce 2,5-dimethylpyrazine (2,5-DMP), a high-value chemical. A metabolically engineered strain for 2,5-DMP production was constructed, using L-threonine as substrate. L-Threonine dehydrogenase (TDH) derived from different microbial species was separately overexpressed in Bacillus subtilis 168 and L-threonine was used as the substrate to synthesize 2,5-DMP. The high 2,5-DMP- yield strain was selected, and the NADH oxidase (NOX) was further exogenously expressed in the strain to promote cofactor regeneration. Finally, a genetic engineered strain B. subtilis 168/pMA0911-tdh (E. c)-nox with high 2,5-DMP-yield was obtained. After 24 h of fermentation, the yield of 2,5-DMP reached 616.04 mg/L using 5.83 g/L of L-threonine as the substrate. Comparing with the control strain B. subtilis 168/pMA0911, the yield was increased by 22.5 times. On the basis of TDH overexpression in B. subtilis 168, overexpression of NOX promoted the production of 2,5-DMP. In conclusion, this was the first study to achieve efficient biotransformation of 2,5-DMP. Also, it has the potential to alleviate the overcapacity of L-threonine. Therefore, this strain is able to promote the biological production of the high-value flavor compound 2,5-DMP.
  • ZHENG Jia, YANG Kangzhuo, ZHANG Jianmin, LIU Fang, HE Zhanglan, PENG Zhiyun, ZHAO Dong
    Food and Fermentation Industries. 2020, 46(1): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.021862
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    In order to better understand flavor contribution of pit mud for Strong-flavor Baijiu fermentation, spatial distribution of volatile compounds in Strong-flavor Baijiu pit mud (PM) were investigated using head space solid-phase microextraction (HS-SPME) coupled with gas-chromatography mass spectrometry (GC-MS) in this study. The classification of PM samples and its related volatile compounds were further studied employing the partial least square discriminate analysis (PLS-DA). The results showed that acids and esters were the main compounds in PM. The total concentration of volatile compounds in PM increased with the depth of the fermentation pit, and the total concentration increased by 3-folds from top layer (0 cm from top) to the bottom layer (240 cm from top), while there was no obvious trend of spatial distribution detected in alcohols. High concentration of volatile compounds including hexanoic acid, butanoic acid, heptanoic acid, octanoic acid, ethyl hexanoate, and hexyl hexanoate were found in PM, and their concentrations increased with the depth of fermentation pit increased. The results of PLS-DA showed that using key volatile compounds content differentiation as model can clearly classify PM. The results of this study may provide useful information for understanding the contribution of PM during Strong-flavor Baijiu fermentation.
  • YOU Ling, ZHENG Jia, LAN Jun, GUO Jingxiao, WANG Tao
    Food and Fermentation Industries. 2020, 46(1): 16-22. https://doi.org/10.13995/j.cnki.11-1802/ts.021440
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    In order to explore distillation pattern of main flavor components of Luzhou-flavor Baijiu using vacuum distillation with multi condenser, the liquor was redistilled under various conditions including different vacuum pressures and temperatures. The Baijiu was divided into four sections- high, medium high, medium low, and low boiling point, and their flavor substances were detected by gas chromatography (GC) and high performance liquid chromatography (HPLC). It was found that the acetaldehyde and methanol in Baijiu could be removed in large quantity through incomplete condensation, and desirable compounds including ethanol, main higher alcohols, ethyl caproate, ethyl acetate, ethyl butyrate and other beneficial esters could be retained and concentrated in the main distillate using vacuum distillation with multi condenser. High boiling point components such as lactic acid and ethyl lactate tended to be retained in the distillation kettle. Furthermore, the concentration and proportion of flavor components varied in all condensates under different conditions. In conclusion, these results showed that using vacuum distillation with multi condenser could adjust the flavor components of Luzhou-flavor Baijiu by changing distillation and condensation conditions. This provided a new ideas and methods for flavor separation and reconstruction of Luzhou-flavor Baijiu.
  • PAN Fei, DONG Biao, LIU Ting, CHEN Yan, CHEN Kedan, HUANG Bingjing, WAN Yin, LIU Chengmei, ZHANG Peng, FU Guiming
    Food and Fermentation Industries. 2020, 46(1): 23-29. https://doi.org/10.13995/j.cnki.11-1802/ts.020975
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    The objective of this study was to understand the effect of mold with saccharification function on Special-flavor Baijiu fermentation. A strain with the saccharification ability of 938.63 U/g, isolated from Jiangxi Distillery-type Daqu, was identified as Aspergillus niger NCUF413.1. Brans containing A. niger NCUF413.1 and Saccharomyces cerevisiae NCUF303.1 were inoculated into the fermented grains of Special-flavor Baijiu. The liquor samples were distilled after brewing for 30 days. Comparing with the control group, it was found that the liquor yield of the bioaugmented group increased from 26.21% to 34.35%. The volatile components of the liquor samples were analyzed by gas chromatography- mass spectrometry (GC-MS). The results showed that there were 66-67 kinds of flavor components in both the bioaugmented and the control sample. However, the ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl succinate, ethyl myristate, ethyl palmitate, ethyl linoleate and ethyl oleate contents were higher than those of the control group. In conclusion, bioaugmented fermentation with A. niger NCUF413.1 can enhance the liquor yield and improve the flavor of the liquor sample.
  • YUAN Xinyao, TIAN Kangming, JIN Peng, CHENG Lei, WANG Zhengxiang
    Food and Fermentation Industries. 2020, 46(1): 30-35. https://doi.org/10.13995/j.cnki.11-1802/ts.022274
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    The gluco-oligosaccharide oxidases oxidize the reducing end of glycosyl residues linked by alpha- or beta-1,4 bonds and glucose. Due to their significant application in aldonic acids production, these enzymes have high values in feed, food and chemical industries. A novel potential gluco-oligosaccharide oxidase gene from Aspergillus niger was successfully cloned into and heterologously expressed by Pichia pastoris GS115 followed by enzymatic properties analysis. The gene encoded 473 amino acids, containing 2 conserved domains (flavin adenine dinucleotide (FAD) binding domain and flavin structure domain) and 4 active sites (His80, Cys141, Asp377, and Try428). The mature protein revealed a molecular weight of 61 kDa with specific activity of 0.33 U/mg. The optimum temperature and pH of the recombinant enzyme was 75 ℃ and 9.0, respectively. After 4 hours of incubation at 55-85 ℃, pH 5.0-9.0, more than 70% of the enzyme activity was retained. The ion Mn2+ revealed strong activation on the enzyme activity, and Fe3+ exhibited inhibition. The Km and Vmax on lactose were 0.48 μmol/L and 2.22 μmol/(L·min), respectively. In addition, the enzyme has highest oxidation activity on maltotetraose followed by maltotriose and maltopentose.
  • ZHANG Huadong, GUO Xuewu, XIAO Dongguang
    Food and Fermentation Industries. 2020, 46(1): 36-42. https://doi.org/10.13995/j.cnki.11-1802/ts.022251
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    To study the effects of acetic acid bacteria on alcohol fermentation and ester-alcohol metabolism of yeast, Acetobacter pasteurium, a common strain found in liquor production, was mixed with high ester-producing Saccharomyces cerevisiae. While keeping the inoculation amount of high ester-producing Saccharomyces cerevisiae unchanged, different amount of acetic acid bacteria suspension and acetic acid bacteria fermentation liquid were added to the sorghum juice medium. The results showed that the acetic acid bacteria suspension had little effect on alcohol fermentation and ester-alcohol metabolism. However, with increasing in the acetic acid concentration (0~6 g/L), the amount of acetate and higher alcohols decreased gradually, and alcohol fermentation remained unchanged. Specifically, the acetate and higher alcohols decreased by up to 60% and 50%, respectively. When the acetic acid concentration reached 8 g/L, the alcohol fermentation and ester-alcohol metabolism were severely inhibited, and ethanol production dropped by 85%. In addition, at the initial acetic acid concentration of 6 g/L, 394 genes were up-regulated and 282 genes were down-regulated in the high ester-producing Saccharomyces cerevisiae. These genes were mainly encoded for cell membrane components and physiological function, antibiotic synthesis, secondary metabolites synthesis, carbon metabolism, TCA cycle, amino acids synthesis and other metabolic pathways.
  • CUI Wenming, LYU Jiaping, WANG Xiaopeng, ZHAO Lijun, ZHU Chaozhi, ZHANG Qiuhui, LI Miaoyun, ZHAO Gaiming
    Food and Fermentation Industries. 2020, 46(1): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.022753
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    Lactobacillus casei 116-a was induced by low energy nitrogen ion implantation to screen the high autolysis mutant and investigate differential expression of N-acetylmuramidase and N-acetylglucosaminidase between wild type strain and mutant. The results indicated that a high autolysis mutant with good genetic stability was obtained by N+ implantation with a dose of 0.5×1015 ions/cm2 under 30 keV ion energy. By comparison with the autolysis rate of the wild type strain, the autolysis rate of mutant was increased by 25.7% and up to 56.3%. Quantitative real-time PCR analysis of the expression of N-acetylglucosaminidase and N-acetylmuramidase between mutant and wild type strain revealed the expression of N-acetylglucosaminidase of mutant was up-regulated by about 55 times while the expression of N-acetylmuramidase of mutant was up-regulated by only 2.8 times. Therefore, N-acetylglucosaminidase plays an important role in Lactobacillus casei 116-a autolysis and its gene expression upregulation can effectively improve cell autolysis.
  • ZHANG Mingfang, WANG Jinjing, NIU Chengtuo, ZHENG Feiyun, LIU Chunfeng, LI Qi
    Food and Fermentation Industries. 2020, 46(1): 50-55. https://doi.org/10.13995/j.cnki.11-1802/ts.022124
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    In order to accelerate yeast autolysis, and obtain more yeast autolysate active components and higher antioxidant activities, three thermosensitive autolytic mutants P-510, A-14 and D-12 were obtained by atmospheric and room temperature plasma (ARTP) mutagenesis plus 5-Bromo-Chloro-3-Indolyl Phosphate screening. Brewer's yeast, baker yeast and wine yeast were chosen as parental strains. At 37 ℃, the mutants rapidly autolyzed. Higher content of β-glucan and enhanced antioxidant activities were obtained. These mutants have potential utilization in functional foods.
  • ZHAO Gaiming, LI Shanshan, CUI Wenming, ZHU Chaozhi, JIAO Yangyang, LI Jiaqi, YIN Feng, HAN Mingshan
    Food and Fermentation Industries. 2020, 46(1): 56-61. https://doi.org/10.13995/j.cnki.11-1802/ts.021475
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    The purpose of this study was to screen for lactic acid bacteria (LAB) that are suitable for meat products fermentation. The Yunnan naturally fermented ham was used as the raw material, LAB were screened based on their safety for consumption, acid production, adaptability, and influence on product quality. A total of nine strains with good acid production capacity, high salt tolerance (6% NaCl and 150 mg/kg NaNO2), no H2S, ammonia, gas, nor H2O2 production, and no proteolytic capacity during fermentation were found. The strain, H8, which had the highest NaCl and NaNO2 tolerance, was identified as Pediococcus pentosaceus according to its physiological, biochemical and molecular biological characteristics. In conclusion, the selected P. pentosaceus has good fermentation characteristics and can be further developed into a meat product starter.
  • YANG Zhihui, ZHANG Junwei, WEI Guanmian, ZHOU Peng
    Food and Fermentation Industries. 2020, 46(1): 62-68. https://doi.org/10.13995/j.cnki.11-1802/ts.022164
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    Microorganisms were isolated from sufu produced in Mouding, Yunnan Province, and the strains suitable for sufu fermentation were identified and selected. The isolated strains were then applied to the sufu fermentation, and effects of salt content on sufu quality were determined. The strains were identified using morphological and molecular biological methods. The physicochemical properties, microstructures, volatile flavor compounds, and sensory quality of the low-salt sufu were analyzed by standard methods, scanning electron microscopy, headspace solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. The wheaten Mucor racemosus(M2) was obtained from fresh soybean curds overgrown with fungus. With decrease in salt content, the contents of total acid, amino acid nitrogen, water soluble protein, and free amino acids gradually increased, and protein hydrolysis degree also gradually increased, the pores of sufu gradually shrank and the structure became more homogeneous and compact. A total of 45 volatile flavor compounds were identified in low-salt sufu, and salt content had a great impact on the volatile flavor compounds content. Sensory evaluation results showed that salt content had a significant influence on the taste and texture of sufu, and samples of M2-70% has the highest acceptability. In conclusion, the isolated Mucor racemosus is suitable for Yunnan sufu fermentation, and proper reduction of salt content can improve the quality of sufu.
  • QING Yuwei, YANG Jian, ZHAO Lingyan, DENG Fangming
    Food and Fermentation Industries. 2020, 46(1): 69-74. https://doi.org/10.13995/j.cnki.11-1802/ts.021607
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    The aim of this study was to screen for lactic acid bacteria (LAB) with high nitrite-degradation rate from Hunan chopped pepper. A total of 33 LAB were isolated from 12 samples collected from 4 cities in Hunan. These LAB were cultured in De Man, Rogosa and Sharpe medium (MRS) containing 250 mg/L nitrite for 24 h. The LAB with high nitrite-reducing ability were selected and identified using 16S rDNA sequencing. Also, their fermentation characteristics were determined. A total of four LAB strains was found to possess high nitrite reduction capability. These LAB were Lactobacillus brevis, L. delbrueckii, L. plantarum and L. pentosus. Among these four, L. delbrueckii had the highest nitrite degradation rate- reaching 74.4% in MRS medium for 12 h, and 98.9% in fermenter at constant pH of 6.0 for 24 h. It has rapid growth rate and acid production rate. These four strains can be further developed and utilized as starter cultures in fruits and vegetables fermentations.
  • HUANG Jinfeng, WANG Xin, LIANG Yujuan, YANG Liyan, LUO Sican, ZOU Yue, WEI Qin, LIANG Hanqiao
    Food and Fermentation Industries. 2020, 46(1): 75-81. https://doi.org/10.13995/j.cnki.11-1802/ts.022018
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    Screening for microorganisms from aromatic plants is an important way to produce natural fragrances using biotechnology. Endophytic bacteria were isolated from five different strains of Cinnamomum longepaniculatum (Gamble) N. Chao leaves with various oil production rates and 1,8-cineole content. Using tissue block, grinding, and neutralizer auxiliary methods with lysogeny broth culture medium (LB), tryptose soya agar medium (TSA), and lecithin Tween 80 nutrient agar medium, endophytic bacteria were isolated and grown. Gas Chromatography-Mass Spectrometer (GC-MS) were used as quantitative analysis tool to screen for high α-Terpineol -yield strains and the high-yield strains were further mutated by UV. After removing the duplicate strains according to the morphological characteristics of the colony, 176 strains of endophytic bacteria in the leaves of Cinnamomum longepaniculatum (Gamble) N. Chao were obtained. These strains were divided into 4 phyla, 13 genera, and 34 species. The Bacillus was the first dominant class. Among the 34 strains of endophytic bacteria, the optimal mutagenicity of the strain T3-M-39 with high α-Terpineol production was obtained using a 30 W UV lamp with 30 cm irradiation for 2 minutes, which had a mortality rate of 74.1%. The production of α-Terpineol was enhanced with the mutant strain, reaching 1.45 mg/L, which was increased by 34.9% compared with that of the wild strain. In addition, this mutant strain was also able to maintain its stable genetic characteristics. This finding provided the basis for the natural α-Terpineol production using biotechnology.
  • WANG Rong, ZHAO Liangzhong, LI Ming, SUN Mengjing, XIE Chunping, DENG Yaxin, OU HongYan
    Food and Fermentation Industries. 2020, 46(1): 82-90. https://doi.org/10.13995/j.cnki.11-1802/ts.022222
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    Using rice and glutinous rice as the main raw materials, Lactobacillus rhamnosus, L. maize and L. plantarum (1:1:1) as the fermentation bacteria, sensory changes during the fermentation of rice sour soup were studied. The sensory evaluation included organic acid content, protein content, viscosity, pH, and sensory score. The content changes of the bacteria, total acid and residual sugar were determined during fermentation. The kinetics models of bacterial growth, substrate consumption and product formation were established using origin 9.0 software, and the model correlation was analyzed by SPSS 22. Sensory score was positively correlated with lactic acid, malic acid and tartaric acid (r was 0.983, 0.914 and 0.796, respectively). Sensory score was negatively correlated with protein, viscosity and pH value (r was -0.983, -0.987 and -0.741, respectively), There was a very complex relationship between the quality indexes of rice soup during fermentation. At the level of P<0.01, the Pearson correlation of dynamics model of bacterial growth was 0.998**, the Pearson correlation of kinetic model of lactic acid formation was 0.999**, and the Pearson correlation of kinetic model of residual sugar consumption was 0.992**. The three models all reflected the change rule of substances in the fermentation process of rice soup, which had a guiding significance for the design of production reactor and the control of the fermentation process of rice soup.
  • XU Feifei, XU Haixiao, LIANG Rong, ZHONG Fang
    Food and Fermentation Industries. 2020, 46(1): 91-98. https://doi.org/10.13995/j.cnki.11-1802/ts.021662
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    The purpose of this study was to isolate Monascus yellow pigments and to study its chemical structure. Components of Monascus yellow pigments from fermentation broth were isolated, purified and identified by high-performance liquid chromatography (HPLC), mass spectrometry (MS) and Nuclear magnetic resonance (NMR). Two major components showed on HPLC spectrum as two adjacent peaks, namely A and B. Resolution between A and B was 2.51. Then A and B were isolated using preparative HPLC with a few adjustments. High purity of A (98.95%) and B (99.02%) were obtained. Combing data from MS with 1D and 2D NMR analysis, A and B were elucidated as Monascin (C21H26O5, molecular weight 358) and Monaphilone B (C20H28O4, molecular weight 332), respectively. The yellow pigment comes from its α, β-unsaturated ketone structures.
  • YANG Li, SONG Yang, XU Xiaoyi, ZHANG Cunsheng
    Food and Fermentation Industries. 2020, 46(1): 99-103. https://doi.org/10.13995/j.cnki.11-1802/ts.021751
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    Sorghum distiller's grain is a cellulosic by-product from Chinese liquor fermentation. Dark fermentation is considered to be one of the most promising approaches for treating sorghum distiller's grain, along with biohydrogen production. To improve the hydrogen yield from sorghum distiller's grain, saccharification of sorghum distiller's grain and the hydrogen production rate were investigated. Results showed that the optimum approach for sorghum distiller's grain saccharification was to use enzymatic method, and the corresponding solid/liquid ratio and cellulase amount were 1:15 and 4 000 U/g, respectively. The obtained sugar yield reached 17.21%, which was 341.3% higher than that of the control group. Results of dark fermentation illustrated that a higher hydrogen yield (51.56 mL/g) was obtained with the addition of cellulase and amylase. Results of the scanning electron microscope showed that the surface structure of distiller's grains was significantly destroyed by the additional cellulase, indicating the conversion of cellulose to sugar was achieved.
  • LIU Feng, XIE Jing
    Food and Fermentation Industries. 2020, 46(1): 104-111. https://doi.org/10.13995/j.cnki.11-1802/ts.022019
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    This study aims to investigate the effect of verbena oil combined with flaxseed gum on the structure and biochemical characteristics of myofibrillar protein (MP) in turbot during super chilling storage. The experimental groups were treated with composite coatings of concentration of 0%, 0.128%, 0.64% and 1.28% verbena oil and the control group was treated with water. The changes in MP structure and biochemical characteristics were examined during super chilling storage. The results showed that as the storage time increased, the total sulfhydryl content and Ca2+-ATPase activity of turbot MP in all groups decreased continuously and free amino acid content showed upward trend continuously. In addition, the total sulfhydryl content of turbot MP treated with 0.128% verbena oil composite coating increased by 22.04% compared to that of the control group after 15 days, indicating that the composite coatings significantly inhibited the oxidation of MP. Fourier transform infrared spectroscopy (FT-IR) measurement showed that the composite coating inhibited the decrease of the relative content of α-helix, and the coating slowed down the rate of decline of intrinsic fluorescence as well. Thus, the structure of turbot MP remained stable. Furthermore, transmission electron micrographs indicated that turbot treated with composite coating containing 0.128% verbena oil kept the relatively intact myofibrillar structure in the later storage period. Therefore, verbena oil combined with flaxseed gum can significantly inhibit the oxidation and degradation of the turbot MP during super chilling storage, and the inhibitory effect is the best when the concentration of the oil is 0.128%, which indicate that the composite coating is a promising method to preserve turbot.
  • ZHANG Qiang, DAI Wenting, Li Jixin, JIN Xinwen
    Food and Fermentation Industries. 2020, 46(1): 112-117. https://doi.org/10.13995/j.cnki.11-1802/ts.021992
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    This study aims to obtain the relationship between sugar metabolism and gene expression and fruit softening of melon. Fruits were stored under different conditions: 20 ℃, 2 ℃ and 20 ℃ after the treatment of 1-MCP. The firmness, respiration rate, starch and soluble sugar content and related enzymes activities of melon fruits during ripening and softening were determined, and the key enzymes genes (AM, SPS, SS and AI) were analyzed by real-time fluorescence quantitative PCR. The results showed that the starch degraded rapidly during post-harvest, and the fruit firmness quickly decreased in this process. Amylase (AM) was the key enzyme in the early stage of fruit softening. During fruit ripening and softening, the contents of sucrose, fructose and glucose all decreased. In addition, sucrose metabolism also participated in fruit ripening and softening. The sugar metabolism, enzyme activity and related gene expression in melon fruit could be inhibited by low temperature and 1-MCP treatment. This study provides a theoretical basis for improving and optimizing the storage and preservation technology of melon.
  • ZHOU Yangying, ZHENG Hongli, YANG Wenyu, ZHANG Qing
    Food and Fermentation Industries. 2020, 46(1): 118-124. https://doi.org/10.13995/j.cnki.11-1802/ts.021827
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    Soybean protein isolates (SPI) were extracted from solo-cropping soybeans and relay-cropping soybeans and were glycosylated with soybean oligosaccharides (SOS). The SPI-SOS conjugates were identified by analyzing degree of grafting, sodium dodecylbenzene sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) spectra. The glycosylation degree of relay-cropping SPI was higher than that of solo-cropping SPI, and there were some differences among the secondary structure of relay-cropping SPI, solo-cropping SPI, and their glycosylated products. For relay-cropping SPI, the solubility of the conjugate of protein-carbohydrate 3:1 was significantly improved within the range of pH 3-9. The conjugate obtained for 6 h had the best solubility at pH 8.0, reaching 96.74%, which was 1.77 times than that of relay-cropping SPI. The emulsifying activity of the conjugate with the protein-carbohydrate ratio of 1:3 for 6 h was the highest, reaching 8.536 m2/g, which was 59.76% higher than that of relay-cropping SPI. However, the emulsifying stability of the conjugate with the protein-carbohydrate ratio of 1:2 for 6 h was the highest, reaching 21.481 min, which was 35.72% higher than that of solo-cropping SPI. For solo-cropping SPI, the solubility of the conjugate decreased significantly within the range of pH 5-9 and decreased by 69.49% at pH 6.0; the emulsification activity decreased by 4.50% compared with that of solo-cropping SPI, but the emulsifying stability increased by 2.47 times. Glycosylation improved the solubility and emulsifying properties of SPI, and more significant modification was observed in relay-cropping SPI.
  • YANG Jiaqi, SONG Chunli
    Food and Fermentation Industries. 2020, 46(1): 125-129. https://doi.org/10.13995/j.cnki.11-1802/ts.022122
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    Proteins from food cannot provide all the desirable functional properties, while glycosylation and enzymatic hydrolysis can be used to improve functional properties of food proteins. Soybean protein isolate (SPI) was first glycosylated using transglutaminase in the presence of oligochitosan to produce a glycosylated soybean protein isolate (GSPI), then hydrolyzed with Alcalase to prepare various hydrolysates (1%, 2% and 4% DH). Differential scanning calorimetry (DSC) and functional properties including solubility, emulsifying properties, water and oil retention capacities of the modified protein were analyzed. Results showed that the functional properties of GSPI and its hydrolysates were significantly modified. The emulsion stability of GSPI was improved in comparison with SPI. GSPI hydrolysates also showed improvement in solubility (54.0% at PI), emulsifying activity index (19.5%), and oil holding capacity (35.4%). Therefore, utilization of glycosylation and enzymatic hydrolysis combination were able to improve SPI's functionality.
  • LUO Zonghong, CAI Shengbao, YI Junjie
    Food and Fermentation Industries. 2020, 46(1): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.021428
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    The phytochemicals, total phenolics, total flavonoids, total saponins, antioxidant activity, and α-glucosidase inhibitory ability of the peels and seeds of Akebia trifoliata were analysed and compared. The results showed nine key functional compounds belonging to phenols and saponins. The total content of phenolics, flavonoids and saponins were 72.8-122.4 mg/g DW, 50.5-54.5 mg/g DW and 85.2-90.9 mg/g DW, respectively. These contents in seeds were significantly higher than those in peels. In addition, their free radicals scavenging ability and α-glucosidase inhibitory acitivity were investigated: the IC50 values of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging in peel and seed extracts were 53.56 μg/mL and 47.24 μg/mL, respectively. The IC50 values of α-glucosidase activity inhibition in peel and seed extracts were 14.15 μg/mL and 15.54 μg/mL, respectively. The results of this study provided data support for further research and product development of Akebia trifoliata.
  • MENG Ziqing, ZHAO Gaiming, ZHU Chaozhi, TIAN Wei, HAO Wanming, ZHU Yuankui, ZHANG Wenhua, LI Miaoyun, LIU Yanxia
    Food and Fermentation Industries. 2020, 46(1): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.021753
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    Different amounts of κ-carrageenan (mass fraction 0, 0.1%, 0.2%, 0.3%, 0.4%, 0.5, 0.6%) were added to minced meat made by crossbred Simmental cattle. Using moisture content, cooking loss, color, texture profile analysis (TPA) and microstructure as evaluation indicators, the effects of κ-carrageenan addition on the quality of crossbred Simmental cattle were analyzed based on principal component analysis and normalization. The results showed that with the increase of the amount of κ-carrageenan, the water content increased (P<0.05) and the cooking loss decreased (P<0.05); L*, b*, hardness, adhesion and chewiness value decreased first and then increased (P<0.05) with these indicators reaching the lowest at 0.4% addition, and the hardness was 67.72% of the blank control group. Based on the principal component analysis and quality comprehensive evaluation model, the optimality of the 0.4% test group was obtained. Through sensory evaluation and microstructural observation, 0.4% of the test group had the highest sensory score, and a uniform and fine microstructure was formed. It is most suitable to add 0.4% κ-carrageenan to minced meat made by crossbred Simmental cattle, which provides reference for the quality improvement of meat products such as beef patties.
  • LI Junguang, CHEN Yuhao, WANG Dengshun, LI Ke, DU Manting, BAI Yanhong
    Food and Fermentation Industries. 2020, 46(1): 143-148. https://doi.org/10.13995/j.cnki.11-1802/ts.021814
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    This study aims to investigate the influence of chickpea protein isolate (CPI) on the quality properties of pork meat batters with different addition of salt. Pork meat and fat were chopped and mixed into meat batters. The color, emulsion stability, texture profile analysis(TPA), water distribution and rheological properties of pork meat batters with different addition group of salt and CPI were analyzed. The hardness and liquid loss of pork meat batters gels with 1.4% salt concentration were significantly increased(P<0.05)compared with that of 2% concentration. Under the same salt concentration, the a*, b* value, hardness, springiness, chewiness, emulsion stability and the ratio of immobilized water were significantly increased(P<0.05)with the increase of CPI addition while the storage modulus (G') increased and emulsion stability reduced, both value reaching the maximum when the addition of CPI reached 1.2%. Under the same CPI addition amount, G' value of gelatinous storage modulus of pork with 1.4% salt and 1.2% CPI was higher than that of 2% salt and 1.2% CPI, and there was no significant difference in the proportion of non-flowing water, emulsification stability and texture characteristics between two groups (P>0.05). The results showed that the addition of CPI could improve the gelation quality of pork meat batters while reducing the addition of salt.
  • YE Tao, CHEN Zhina, WU Yingying, TAO Jing, WANG Xumi, ZHOU Shu, WANG Yun, LU Jianfeng
    Food and Fermentation Industries. 2020, 46(1): 149-156. https://doi.org/10.13995/j.cnki.11-1802/ts.021885
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    This study analyses the impact of high pressure processing (HPP) on shelling efficacy and meat quality of fresh crayfish. HPP at various pressures (100, 150, 200, 250 and 300 MPa) for 3 min with room temperature were used for assisted shelling of fresh crayfish. The following indicators under high pressure were studied: the shelling properties (shelling rate, meat integrity rate, meat yield, drop loss and sensory score), degree of myofibrillar degeneration (solubility, surface hydrophobicity, total sulfhydryl content and Ca2+-ATPase activity), total viable counts, lipid oxidation (thiobarbituric acid reacting substances, TBA) and cooking characteristics (cooking loss, meat color and meat texture). Results showed that the sensory score of shelling effects was highest when the pressure was above 200 MPa, and both the shelling rate and meat integrity rate of processed crayfish reached 100% with meat yield standing between 17.27% to 19.50%. With the pressure going up (100-300 MPa), the pH value of crayfish meat increased slowly; the solubility of myofibrillar protein, total sulfhydryl content and Ca2+-ATPase activity decreased continuously, and the surface hydrophobicity increased continuously. The myofibrillar protein denaturation of crayfish meat was obvious after 300 MPa treatment. Moreover, HPP could not only reduce the total viable counts and cooking loss, but also decrease the hardness, chewiness, springiness and resilience of cooked crayfish meat. HHP could be applied as an effective method for fresh crayfish shelling.
  • XUE Guang, LI Min, GUAN Zhiqiang
    Food and Fermentation Industries. 2020, 46(1): 157-165. https://doi.org/10.13995/j.cnki.11-1802/ts.021400
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    This thesis aims to establish the dynamic model of the drying process of Tilapia fillet which is the research object of this paper after ultrasonic assisted osmosis. For this purpose, vacuum microwave drying equipment was used. To investigate the effects of (5, 7, 9 mm), microwave power (264, 330, 396 W) and vacuum (0.05, 0.06, 0.07 MPa) on the drying process of Tilapia fillets, three kinds of classic thin layer drying models and the Weibull function were used to analyze the nonlinear fitting of the drying curve. The result shows that the drying time is highly dependent on the drying conditions and changes with the thickness of fish fillet, microwave power (W) and vacuum degree (V). The Weibull model has comparatively higher level of goodness of fit. The estimated effective water diffusion coefficient Dcal is positively correlated with microwave power (W) and vacuum degree (V) in the range of (1.187 7×10-6-2.052 1×10-6) m2/s based on Weibull function. Geometric parameter Rg is negatively correlated with thickness (T), microwave power (W) and vacuum degree (V). According to Arrhenius equation, the activation energy of drying is 0.92 w/g within the experimental range, and drying is easy to be realized. This study can provide reference for the improvement of vacuum microwave drying process conditions of Tilapia fillets and the application of Weibull function in vacuum microwave drying technology of Tilapia fillets.
  • CHEN Ruixia, SUN Siyuan, XIANG Yue, SUN Chengfeng, SUN Weizheng
    Food and Fermentation Industries. 2020, 46(1): 166-171. https://doi.org/10.13995/j.cnki.11-1802/ts.022280
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    The purpose of this study is to optimize rejected hen protein hydrolysis using papain for salt-enhanced peptides preparation. The enzymatic hydrolysis was optimized using single-factor experiments and orthogonal test methods. The magnitude estimation method was employed to evaluate the saltiness enhancement of chicken protein hydrolysates. In addition, the electronic tongue was used to investigate the flavor difference in chicken protein hydrolysates. The results of the range analysis showed that the optimal enzymatic hydrolysis was achieved when enzymatic hydrolysis time reached 4 h, incubation temperature at 50 ℃, enzyme to substrate ratio to be 0.2% (w/w), and meat-water ratio of 1:2. The results of variance analysis showed that the effect of hydrolysis time, enzyme concentration, the ratio of meat to water, and the interaction between time and enzyme concentration on the degree of hydrolysis were significant (P<0.05). The hydrolysis time had a significant effect (P<0.05) on taste enhancement. The output data from principal component analysis of taste sensor showed flavor difference existed among the 27 samples, and was mainly related to the enzymatic hydrolysis time. This study showed that the rejected hen protein hydrolysates was able to enhance salty taste of a 50 mmol/L NaCl solution by 26.2%. This optimized process can be used to develop nutritious flavor-enhancing condiments.
  • GUO Na, ZHU Guilan, ZHANG Fangyan, XU Decong, YANG Junjie
    Food and Fermentation Industries. 2020, 46(1): 172-176. https://doi.org/10.13995/j.cnki.11-1802/ts.022013
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    A new sensor film of blueberry anthocyanin, which could indicate pH value changes, was prepared for food freshness detection in the process of food preservation. The intelligent packaging film of gellan gum/Artemisia sphaerocephala Krasch gum-blueberry anthocyanin was prepared by casting method. The color difference, mechanical properties, water solubility, water vapor permeability and microstructure of the film were investigated. The results of Fourier infrared spectroscopy scanning (FTIR) and scanning electron microscopy (SEM) showed that there was good compatibility between Artemisia sphaerocephala Krasch gum with gellan gum and blueberry anthocyanin. The thickness, elongation at break (EAB) and water vapor permeability (WVP) of film enhanced with addition of Artemisia sphaerocephala Krasch gum, while tensile strength (TS) and water solubility of the film reduced. EAB of the anthocyanin film with a compounding ratio of 8:2 reached 47.36%, WVP 7.643×10-6 g·m/(d·Pa·m2), TS at 22.08 MPa. The film thickness of film (4:6) reached 0.079 mm respectively. Furthermore, there were significant color response of the film on the pH conditions and the colors of the film displayed from red to purple as pH condition changed. Therefore, the gellan gum/Artemisia sphaerocephala Krasch gum-blueberry anthocyanin edible film could be used as a novel food preservation pH intelligent indicator film, and these results indicate a theoretical basis of intelligent indicator film for food preservation.
  • HUANG Li, CAO Aihua, DING Bo, ZHANG Hanjie, WANG Yanmei, SUN Chunlong, SUN Jingxin
    Food and Fermentation Industries. 2020, 46(1): 177-183. https://doi.org/10.13995/j.cnki.11-1802/ts.021606
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    The effects of epigallo-catechin gallate (EGCG) on the quality and antioxidant ability of chicken during chill storage were determined to reveal a non-enzymatic antioxidant mechanism of dietary of EGCG on chicken meat. All chicken was fed on daily bases with addition of EGCG of 100 mg/kg (in 100% purity) and 200 mg/kg of vitamin E. After a 21-day feeding trial, the chicken was slaughtered and the breasts were sampled and stored at 4 ℃ during 21 d of storage. The oxidative stability, quality properties of chicken and the content of non-enzymatic antioxidants in chicken were determined. TBARS and carbonyl contents increased significantly in all groups (P<0.05). Compared with the oxidized oil group and the blank group, EGCG significantly inhibited the increase in TBARS and carbonyl value, reduced water holding capacity and the formation rate of methemoglobin (P<0.05) in chicken. The addition of EGCG can markedly increase the content of GSH and VE, as well as the antioxidant capacity in the body, thereby improving the oxidative stability of chicken during processing and storage. Dietary supplementation with EGCG can enhance the non-enzymatic antioxidant capacity of chicken.
  • WEI Guangqiang, WANG Xuefeng , CHEN Yue, YANG Xumei, ZHAO Cunchao, HUANG Aixiang
    Food and Fermentation Industries. 2020, 46(1): 184-190. https://doi.org/10.13995/j.cnki.11-1802/ts.021710
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    The purpose of this study is to improve the viscosity, flavor, mouthfeel and post-acidification of the yogurt fermentation. The directed vat set (DVS) was prepared using 5 strains of lactic acid bacteria (LAB) with strong adhesion and aroma characteristics. These 5 strains were isolated and identified from Yunnan specialty fermented foods, and were evaluated by their pH, acidity, viscosity, water holding capacity, viable count, and aroma components. The results showed that the 5 strains with desirable fermentation performance were identified to be Streptococcus thermophilus, Lactobacillus acidophilus, L. casei, L. reuteri, and L. delbrueckii subsp. bulgaricus. The most satisfying yogurt was fermented with a strain mixing ratio of 1:2:1:2:1, with the acidity index of 98.12 °T, viscosity of 8,800 mPa·s, viable count of 8.2×107 CFU/mL, acetaldehyde content of 7.51 μg/mL, and diacetyl content of 9.36 μg/mL. In other words, this yogurt had high viscosity, good tissue state, mild acidification and high sensory score. This finding provided a scientific basis for developing a direct-injection starter with good viscosity, good aroma and gentle post-acidification.
  • QING Yuan, ZHOU Jie, YIN Sheng, ZHANG Wanming
    Food and Fermentation Industries. 2020, 46(1): 191-196. https://doi.org/10.13995/j.cnki.11-1802/ts.021425
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    The preservation effect of a natural compound preservative made with olive leaf extract and chitosan on Tuber indicum (truffles) was studied. The weight loss rate, total sugar content, Vitamin C (Vc) content and respiratory intensity of truffles preserved by various concentrations of this natural compound preservative were evaluated to select the optimal concentration. Additionally, the antibacterial activity of the olive leaf extract was investigated using the filter paper method. On this basis, compounding tests were carried out to determine the optimum preservative formula and to predict the shelf life of truffle. The optimal formula was: olive leaves extract 20 g/L and chitosan 15 g/L. Comparing with the untreated truffles, this formula alleviated truffles' weight loss rate, maintained higher total sugar and Vc content. Also, it reduced the respiratory intensity. The shelf-life prediction model of truffles was established: when 3% of weight loss was set as the endpoint of shelf life, the shelf life of the treated truffles was 44 days; when 50% of Vc content decrease was set as the endpoint of shelf life, the shelf life of the treated truffles was 21 days.
  • JIANG Pengfei, WANG Zhaogai, SHI Guanying, WANG Xiaomin, ZHANG Le, CHENG Jingjing, ZHAO Lili, WANG Xuzeng
    Food and Fermentation Industries. 2020, 46(1): 197-203. https://doi.org/10.13995/j.cnki.11-1802/ts.022037
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    To tackle the issue of single raw material, poor taste and stability in polysaccharide beverages on the market, the functional compound polysaccharide beverage was developed with Toona sinensis polysaccharide, Cassiae semen polysaccharide, barley polysaccharide and yams polysaccharide extract as raw material which has high functional activity and medicinal value, and stevia and citric acid as accessory material. This study applied orthogonal experiments to optimize the formula of functional compound polysaccharide beverage. The functional activity of the beverage was also evaluated with respect to polysaccharide content, antioxidant and hypoglycemic activities. Results showed that the optimum processing parameters were: 16 mL of Toona sinensis polysaccharide liquid, 8 mL of Cassiae semen polysaccharide liquid, 24 mL of barley polysaccharide liquid, 28 mL of yams polysaccharide liquid, 0.04 g of stevia and 0.02 g of citric acid. Under this optimum conditions, the sensory score and polysaccharide content were 91.1 and 7.92 mg/mL, and the IC50 values for the scavenging of DPPH·, ·OH radicals and the inhibitory effect on α-glucosidase were 0.506, 24.494 and 9.280 mg/mL respectively. The functional compound polysaccharide beverage showed uniform color, balanced taste between sweetness and sourness and higher stability. In conclusion, it was a new type of compound beverage with typical flavor and abundant nutrients. This study provides a theoretical basis for the development and functional evaluation of compound polysaccharide beverage.
  • DONG Yining, LI Yang, LI Yu, GE Lulu, HUANG Kaijun, JIA Sheng
    Food and Fermentation Industries. 2020, 46(1): 204-209. https://doi.org/10.13995/j.cnki.11-1802/ts.021823
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    In order to explore the edible development of plant-derived calcium, the Sedum aizoon L. with its calcium-rich nutritional characteristics was used as the research object. Through excessive usage of organic acid for calcium binding and stabilization and the addition of galacto-oligosaccharide (GOS) as the nutritional supplement, the plant-derived calcium beverage which could be easily absorbed by the human body has been developed. The optimum technological conditions were as follows: the ratio of dry cultivar to water was 1:40 (g:mL), and after leaching at 90 ℃ for 45 min, 4.60 mg/mL excess lactic acid was added. Then, 6.45 mg/mL GOS and 150 mg/mL sucrose were added at last. The calcium lactate binding rate of the optimized product reached 92%, and the calcium concentration reached 701.48 mg/L, which was significantly higher than the calcium content in the reconstituted milk. The results indicate that Sedum aizoon L. is an excellent source of calcium, and could be used for functional food development.
  • HOU Ying
    Food and Fermentation Industries. 2020, 46(1): 210-214. https://doi.org/10.13995/j.cnki.11-1802/ts.021602
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    The tremella, lily and milk powder were used as the raw materials to develop a compound milk beverage. Single factor test and orthogonal test were applied to study the formula and stability of the compound beverage. The results showed that the best quality of compound beverage was obtained when the addition amount of tremella juice, lily juice, reconstituted milk and white sugar was 30%, 25%, 20% and 5.0%, respectively. When 0.03%(mass fraction) of xanthan gum was added to the product, it can reach its maximum stability. The beverage was evenly mixed without precipitation and delamination. It shows milky white in color, refreshing and delicate taste, achieving a balanced combination of lily, tremella and milk flavors.
  • YANG Jupeng, ZHANG Dengke, HONG Mengrong, ZHANG Huien, LYU Chunxia, YANG Hua
    Food and Fermentation Industries. 2020, 46(1): 215-221. https://doi.org/10.13995/j.cnki.11-1802/ts.021412
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    This study aims to enhance the glass preservation process of deep-sea cultured large yellow croaker and develop a suitable food additive combination formula to increase its glass transition temperature (Tg). By adding different concentrations and different types of food additive, using Tg as an indicator and applying the Box-Benhnken test design and response surface analysis method, this study analyzed the optimal combination of additives. The optimal combination design is 0.2% sodium lactate, 4.0% trehalose, 4.0% maltodextrin and 0.3% sodium citrate. Under such combination, the actual value Tg of the sample can be increased to -53.31 ℃. The results of scanning electron microscope (SEM) showed that the internal structure of the sample was well concentrated and its surface was smooth without any obvious voids, while the blank group had more voids and loose microstructure. It indicates that the macromolecular additive cross-links with the tissue in the sample, which can effectively increase its Tg. This study provides a reference for the research and application of vitrification preservation technology for aquatic products.
  • WANG Hengpeng, WANG Yinlan, WU Peng, CHEN Shengsu, TU Mingliang, Gao Ziwu, MENG Xiangren
    Food and Fermentation Industries. 2020, 46(1): 222-228. https://doi.org/10.13995/j.cnki.11-1802/ts.022064
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    In order to explore changes in quality of aged beef, and to guide the rational cooking, the longissimus dorsi of Chinese Simmental cattle were aged for 12, 24, 48, 72, 120 and 168 hours at 4 ℃. Freshness indicators such as the total number of bacteria, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and quality indicators such as shearing force, myofibril fragmentation index (MFI), pressure loss rate, stiffness index, protein thermal properties were determined and analyzed. Results showed that the total number of bacteria, TVB-N and TBARS values of beef aged for 168 hours were significantly increased, but it was still within the range of fresh meat and showed good color and wet new-cut surface. The shearing force, pressure loss rate and stiffness index of beef aged for 72, 120 and 168 hours were significantly reduced (P<0.05), and MFI value were significantly increased (P<0.05); the muscle matrix protein was degrading; the tenderness and water retention of beef were improved at this stage. Because a large amount of actomyosin formed and was difficult to dissociate, heat denaturation temperature of myosin of beef aged for 24 and 48 hours was high, but the thermal stability of muscle decreased significantly (P<0.05) with an extension of aging time. Therefore, from the perspective of improving muscle quality and heating efficiency, it was reasonable to select beef aged for 72 to 168 hours as the preferred cooking time.
  • ZENG Zhijuan, DENG Jie, REN Zhiqiang, ZHANG Lanlan, CHE Luping, WEI Chunhui, LI Zhongbing
    Food and Fermentation Industries. 2020, 46(1): 229-236. https://doi.org/10.13995/j.cnki.11-1802/ts.021682
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    This study is aiming to produce a kind of compound wine using pear and ginger as raw materials, using aroma-producing and alcohol producing yeast: Yeast-W2, Yeast-Quanxing 5#, Yeast-NJSYS-70, Pichia anomala and Angelo Yeast to conduct single-strain and multi-strain fermentation. The alcohol content, reducing sugar, total acid and total ester were measured during the process to select the optimal single strain or strain combination. Furthermore, sensory evaluation was adopted to evaluate the quality of the compound wine, and gas chromatography-mass spectrometry (GC-MS) was utilized to study the effects of different yeast fermentations on the quality and flavor of the wine. The results showed that the ginger pear wine fermented with Angelo Yeast and Pichia anomala had the most desirable appearance, aroma and taste. The alcohol content of the wine was 12.47% (v/v), the reducing sugar was 3.140 g/L, the total acid was 3.133 g/L, and the total ester was 0.442 g/L. The wine had a clear, light yellow, shiny appearance, a full-bodied, moderately sweet and sour taste, and a strong pear with a light ginger flavor. There were 28 kinds of flavor substances detected by GC-MS, and the main aroma were alcohols and esters. The coordination of various taste and aroma components forms the unique flavor of this ginger pear wine.
  • LI Qingqing, YU Xuya, GENG Shuxiang, MA Ting, NING Delu, HAN Benyong
    Food and Fermentation Industries. 2020, 46(1): 237-242. https://doi.org/10.13995/j.cnki.11-1802/ts.022098
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    This study was conducted with Schaal oven method to investigate the effects of different mass ratios of Sacha Inchi oil (0, 1%, 5%, 10%, 15%, 20%) on peroxide value (POV) and acid value (AV) of walnut oil at different temperature (25, 35, 45, 55 ℃) under dark conditions, and walnut oil added with 0.02% BHT (mass ratio) was taken as the control group. The physicochemical indexes and fatty acid content of walnut oil with the best oxidation stability were tested. The results showed that the walnut oil of 20% mass ratio Sacha Inchi oil had the best oxidation stability, and its physicochemical indexes including polyphenol (6.185 mg/kg), vitamin E (4 mg/100 g), moisture contents (0.42%), saponification value (131.65 mg/g) and iodine value (150 g/100 g) were all within the scope of national standards. Meanwhile, it could be stored for >43, >20, >10, >5 days at 25, 35, 45 and 55 ℃ respectively. After adding 0.02% mass ratio TBHQ, the shelf life forecast of the walnut oil added with 20% mass ratio Sacha Inchi oil was more than 33 months at 60 ℃ dark conditions. The oxidation stability and quality of walnut oil were significantly improved by adding a proper proportion of Sacha Inchi oil, which could provide a new strategy for walnut oil preservation.
  • LIU Lu, LIU Xiaoping, WANG Aihua, SUN Hengsong, HUANG Lei, CHEN Anjun
    Food and Fermentation Industries. 2020, 46(1): 243-250. https://doi.org/10.13995/j.cnki.11-1802/ts.021961
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    The purpose of this study was to evaluate the effects of storage time on the physicochemical properties and the volatile flavors in the skin of ethylene de-greening lemons and bagged lemons. The de-greening lemon and the bagged lemon were stored under the condition of (9±1) ℃ for 13 weeks. Fruit weight loss rate, hardness, and proportion of the peel were calculated, and juice from each fruit was used to determine the total acid, ascorbic acid, TSS and malondialdehyde content. The peel of each fruit was also used to determine volatile flavor substances. Results showed that the total acid, ascorbic acid, total soluble solid(TSS), weight loss rate, malondialdehyde, volatile flavor substances of ethylene de-greening lemon all showed high levels during storage; the hardness was lower at the initial stage of storage and became higher than that of the control group at the later stage of storage. It is concluded that post-harvest ethylene de-greening treatment can improve the quality of lemon peel and fruit quality, and ensure the storage quality, which can meet the market demand outside the ripening season of lemon.
  • CHEN Na, LI Yongqiang, LI Ruiping, Du Xiaoxue, Chen Mengdi, ZHANG Ji
    Food and Fermentation Industries. 2020, 46(1): 251-255. https://doi.org/10.13995/j.cnki.11-1802/ts.021936
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    The study was carried out to screen the best fresh-keeping scheme of Gastrodia elata under refrigeration conditions. Gastrodia elata of Kangxian County, Gansu Province, as the research object, were stored in open packaging, vacuum packaging and modified atmosphere packaging at (3±2) ℃ for 42 days respectively. The physiological and biochemical indexes related to Gastrodia elata in each treatment group were measured every seven days. Results showed that the weight loss rate of Gastrodia elata in each treatment group was less than 5% within 42 days under refrigeration conditions, and they still maintained good freshness. At the same time, the total amount of gastrodin and p-hydroxybenzyl alcohol in each treatment group was higher than that stipulated by the national pharmacopoeia (≥0.25%). It was observed that the total amount of gastrodin and p-hydroxybenzyl alcohol in modified atmosphere packaging group A (1%-3%O2+5%-7%CO2+90%-94%N2) was significantly higher than that in other treatment groups and well maintained the medicinal value of Gastrodia elata. The use of modified atmosphere packaging could inhibit the accumulation of MDA, and the increase of PAL activity and PPO activity in varying degrees. Compared with other treatment groups, modified atmosphere packaging group A showed the best result. The use of modified atmosphere packaging could maintain the storage quality of Gastrodia elata and prolong the storage period to 42 days effectively. The modified atmosphere packaging group A showed the best comprehensive preservation effect.
  • SUN Xiaoqin, ZHOU Guoyan
    Food and Fermentation Industries. 2020, 46(1): 256-261. https://doi.org/10.13995/j.cnki.11-1802/ts.021543
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    The oxidative stability of walnut oil was studied under different pressure, oxygen concentration and temperature conditions by high-pressure differential scanning calorimetry (PDSC) method. Based on the results of single factor experiments, a response surface experiment was conducted with the oxidation induction time (tonset) as the response value. The results showed that pressure, oxygen concentration and temperature had significant effects on the tonset of walnut oil respectively (P<0.01). A response surface model was derived: tonset=2019.496-0.833A-1.935B-28.105C+5.040×10-3AC+1.470×10-2BC+6.621×10-4×A2 +9.859×10-2×C2. Using the model, the shelf life of walnut oil was predicted to be 24 days at atmospheric pressure, normoxia state and 20 ℃. Therefore, it is recommended that walnut oil should be stored under low temperature and sealed conditions, and be avoided handling under high pressure conditions to maintain good quality. The conclusion can be used to predict the shelf life of walnut oil, and provide reference to research on the oxidative stability of oil using the PDSC method.
  • LI Jingling, TENG Zuo, HAN Fang, YUAN Jing, YU Jie
    Food and Fermentation Industries. 2020, 46(1): 262-268. https://doi.org/10.13995/j.cnki.11-1802/ts.021872
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    Young leaves of commodity Brasenia schreberi from four production areas were used as experimental material in this experiment to explore the polysaccharide composition of Brasenia schreberi and its antioxidant activity. The total polysaccharide content of Brasenia schreberi was determined by phenol-sulfuric acid method. The result showed that the total polysaccharide content of Leibo Brasenia schreberi was the highest: (15.470±0.348) mg/g. The components and contents of polysaccharide in Brasenia schreberi were detected by HPLC, where ten monosaccharide components were identified, and the major ones were galactose (36.05%-40.33%), fucose (14.32%-16.68%) and mannose (11.60%-16.35%). The antioxidant activity of polysaccharide from Brasenia schreberi was determined by DPPH, FRAP and ABTS in vitro. It was found that water-soluble polysaccharide has stronger antioxidant capacity than alkal-soluble polysaccharide in Brasenia schreberi, and the comprehensive antioxidant capacity was in the order of Lichuan>Shizhu>Leiboi>Xihu. Correlation analysis showed that polysaccharide concentration was closely related to antioxidant activity and mannose and some other monosaccharides had antioxidant activity. This study provides more basic data for Brasenia schreberi research and resource development in China.
  • HUANG Minxing, GAO Yufeng, ZHEN Zhenpeng, LI Shuocong, PANG Yanghai, WANG Xiaopeng, YU Goubin
    Food and Fermentation Industries. 2020, 46(1): 269-273. https://doi.org/10.13995/j.cnki.11-1802/ts.021877
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    Gas chromatography-positive chemical ionization-tandem triple quadruple mass spectrometry (GC-PCI-MS/MS) was established for the determination of ethyl carbonate in breads. After spiked with internal standard of ethyl carbamate, samples were extracted and precipitated by 10% lead acetate solution, purified by Cleanert EC alkaline diatomite solid phase extraction column. The extracted solution was detected by GC-PCI-MS/MS in multiple reaction monitoring (MRM) mode. And the internal standard method was used for quantification. The results showed that the developed method exhibited good linear over the range from 0.5 μg/L to 50.0 μg/L with a correlation coefficient of 0.999 5. The limit of detection (LOD) was 0.12 μg/kg and the limit of quantification (LOQ) was 0.40 μg/kg. The recoveries at three spiked levels of 2.0, 10.0 and 50.0 μg/kg were between 89.3% and 95.6% with the intra-day relative standard deviations (RSD) (n=6) from 1.3% to 4.6% and the inter-day relative standard deviations (RSD) (n=6) from 4.5% to 9.9%. The proposed method is rapid, accurate, has strong selectivity and characterized with acceptable sensitivity and accuracy to meet the requirements of ethyl carbonate analysis in breads.
  • NIU Tengfei, LI Jianghua, DU Guocheng, LIU Long, CHEN Jian
    Food and Fermentation Industries. 2020, 46(1): 274-279. https://doi.org/10.13995/j.cnki.11-1802/ts.022263
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    Glucosamine (GlcN) is an amino sugar derived from substituting a 2-hydroxyl group of a glucose molecule with an amino group. GlcN and its derivative, N-acetylglucosamine (GlcNAc), are widely used in food, medicine and cosmetics industries. This paper summarized and reviewed recent metabolic engineering strategies in biosynthesis of GlcNAc and its derivatives and its potential challenges in engineering and application.
  • GUO Xuewu, FAN Endi, MA Bingtao, LI Zexia, ZHANG Yuhang, ZHANG Zhimin, CHEN Yefu, XIAO Dongguang
    Food and Fermentation Industries. 2020, 46(1): 280-286. https://doi.org/10.13995/j.cnki.11-1802/ts.022283
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    Bacteria are one of the three major microorganisms for Baijiu fermentation. Bacteria that play important roles in the production of Baijiu includes: Bacillus, lactic acid bacteria, and clostridium etc. They produce trace amount of components such as esters, organic acids, pyrazines, terpenes. These components affect the flavor and quality of Baijiu. Because of the important functions of bacteria in Baijiu, and with the advancement in microbial isolation and culturing techniques, as well as in analytical detection techniques, researches on Baijiu fermentation have become more and more in-depth. This paper summaries recent research progress of functional bacteria in Baijiu, and introduces the main functional bacteria and their functions in Baijiu production, aiming to provide reference for future studies of functional bacteria in Baijiu.
  • ZHANG Yating, SUN Na, YU Hansong, ZHU Xianming, ZHU Shijie, REN Dayong
    Food and Fermentation Industries. 2020, 46(1): 287-294. https://doi.org/10.13995/j.cnki.11-1802/ts.021896
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    Red sufu is a soy product that is fermented in a semi-open environment. Its unique flavor is formed by the addition of a unique red yeast soup during the post-fermentation stage. In addition to the inoculated mucor, the external microorganisms including bacteria enter the red sufu during the fermentation process, which forms a complex microbial structure and plays an important role in the formation of red sufu flavor. This paper mainly reviews the research on understanding the flavor formation mechanism, microbial composition, flavor components, and relationship between microorganisms and flavor of red sufu. This review provides an important reference for improving the quality of red sufu by micro-control.
  • WANG Yifan, LIU Yongfeng
    Food and Fermentation Industries. 2020, 46(1): 295-300. https://doi.org/10.13995/j.cnki.11-1802/ts.022190
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    miRNAs are the non-coding ribonucleic acid with around 22 nucleotides in length that are present in body fluids such as plasma, serum, saliva and milk. They participate in various biological processes by regulating gene expression. Emerging as the new bioactive component in milk, miRNAs have immune functions and show good stability under varying conditions, including freezing-thawing activity, enzymes digestion and low pH. The synthesis and function of miRNAs were briefly described in this study. The research progress of separation and extraction, stability, immune functions in human and animal milk were discussed in detail. The feasibility of using milk miRNAs as the potential marker to detect dairy quality was analyzed, which provides a reference for the future analysis of the quality of dairy products by using miRNAs as the new indicator and guides a new direction for the study of milk miRNAs.