25 March 2020, Volume 46 Issue 6
    

  • Select all
    |
  • TIAN Tiantian, SUN Junyong, CAI Guolin, YANG Hua, WU Dianhui, LU Jian
    Food and Fermentation Industries. 2020, 46(6): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.023125
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Acid tolerance of Saccharomyces cerevisiae is critical to many industrial processes including fruit wine. However, the biological mechanism that causes yeast to adapt to low pH stress is still unclear and remains to be explored. The total RNA was extracted and transcriptomic analysis was performed to investigate the acid-tolerance mechanism of two wine yeasts (ET008-c54 and ET008) at low pH. The cell activity of these two strains were compared at different pH. Different analytical methods were used to measure the fermentation performance parameters of ET008-c54, including OD600, glucose, biomass, acetic acid, ethanol, glycerol, ergosterol and H+-ATPase activity. Based on the transcriptomic results, 688 differentially expressed genes (DEGs) comprising 364 up-regulated genes and 324 down-regulated genes were identified. Gene Ontology (GO) enrichment and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment of DEGs indicated that these genes were mainly involved in important biological metabolisms, such as cell membrane composition and physiological functions, ergosterol synthesis and ferrous iron uptake. Eight genes in ET008-c54 were identified as the important genes for acid tolerance. Furthermore, ET008-c54 exhibited outstanding performances in cell activity, growth rate, metabolites, ergosterol and H+-ATPase activity. These results could potentially offer better targets for genetic improvement of wine yeast and efficient fermentation process.
  • SHI Cheng, LIU Song, DU Guocheng
    Food and Fermentation Industries. 2020, 46(6): 8-12. https://doi.org/10.13995/j.cnki.11-1802/ts.022552
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Methyl parathion hydrolase (MPH) can catalyze the hydrolysis of P-O, P-F, P-CN and P-S bonds in organophosphorus compounds such as methyl parathion. In this study, the effect of K+ on the catalytic activity of MPH was investigated, and the residues interacting with K+ on the activity of MPH were also analyzed. Enzymatic activity analysis showed that the activity of MPH increased rapidly with the increase in ion concentration of potassium. The catalytic activity of MPH in 3 mol/L K+ solution was 13.39 times higher than that in the absence of K+. Based on the molecular dynamic analysis of MPH, the prediction method of K+ distribution in the vicinity of amino acid residues of MPH was established. The predicted results showed that K+ tends to distribute near Asp, Glu, Gln and Asn residues of MPH, and reduced the flexibility of A85-T95 and V323-N329 regions. The most flexible residues E94 and N329 in these two regions were mutated into Ala, which reduced the relative activity of MPH (1 mol/L K+/ 0 mol/L K+) by 26% and 33% respectively and mutating both the residues into Ala reduced the relative activity by 53%. These results indicated that K+ regulated MPH reaction by interacting with E94 and N329, which provides target residues for molecular modification to enhance MPH activity.
  • CAI Chengshan, WANG Yu, BAI Feirong, ZHAI Lei, ZHANG Tianci, HU Hairong, YAO Su
    Food and Fermentation Industries. 2020, 46(6): 13-18. https://doi.org/10.13995/j.cnki.11-1802/ts.022988
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To screen a method of DNAextraction suitable for whole genome sequencing of Aspergillus niger, the culture conditions of A. niger, cell wall rupture methods and common DNA extraction methods were compared and the DNA purity and band integrity were determined. The results showed that mycelium fully milled by liquid nitrogen, genomic DNA extracted by CTAB method, and combining with the kit purification was a DNA extraction method suitable for sequencing the whole genome of A. niger. Using this method to extract the genomic DNA of 35 strains of A. niger isolated from different sources, the results showed that the content of protein and RNA was low, and the main bands were bright and clear, with the concentrations ranging from 52.24 to 212.37 ng/μL, which met the requirements of whole-genome sequencing. The whole genome DNA extraction method of A. niger screened in this study can meet the analysis requirements and has the value of popularization and application in laboratory.
  • LIU Miao, DING Li, ZHAO Mengmeng, YE Yingtong, XIONG Yanfei, CHEN Guoyue, LI Wei
    Food and Fermentation Industries. 2020, 46(6): 19-24. https://doi.org/10.13995/j.cnki.11-1802/ts.022982
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In terms of understanding the relationship between wheat quality and Daqu quality, eleven quality indexes and twelve Daqu indexes at five fermentation stages from five wheat varieties were evaluated by variance analysis, regression analysis and principal component analysis. The results indicated that significant differences (P<0.05) were observed in quality traits and Daqu quality indicators between different wheat varieties. The grain bulk density, fat content, absorption rate, wet gluten content, and sedimentation value were positively correlated with the increase of protein content in Daqu, while the grain protein content was negatively correlated with liquefaction power and esterification power. Multiple stepwise regression analysis showed that the saccharification power of Daqu was mainly affected by fat content, sedimentation value and starch content, the liquefaction power was affected by bulk density and starch content, the fermentation power was affected by 1 000-grain weight, bulk density and starch content, and the esterification power was affected by bulk density and starch content. The cumulative variance contribution rate of the first three principal components was 74.57%. “Changmai 34” and “Shumai 691”, which were selected by principal component analysis with higher starch content and bulk density, were more suitable for Daqu production. The present results confirmed the wheat quality traits that affecting Daqu quality, established a new method to evaluate raw grain materials, and provided reference for specific end-use variety breeding and Daqu manufacturing process optimization.
  • ZHANG Qi, SUN Rui, JIA Xiaoqian, ZHANG Yang, ZHONG Geng
    Food and Fermentation Industries. 2020, 46(6): 25-32. https://doi.org/10.13995/j.cnki.11-1802/ts.022510
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The influence of microorganisms in different gastrointestinal segments on body health has attracted worldwide attention. The interaction between different gastrointestinal microenvironment, konjac glucomannan (KGM) and konjac oligosaccharides (KOS) is a hot topic. KGM and KOS were used as carbon sources, respectively,and cultured microorganisms in different gastrointestinal segments using YCFA medium.At the same time, a glucose control and a blank control test without carbon source were performed. The index of pH, viscosity, colonies number, short-chain fatty acids (SCFAs), total sugar and reducing sugar of different fermentation broth were measured. The results showed that the pH of the fermentation broth added with KGM and KOS decreased, the content of SCFAs increased, and the colonies number increased compared with those of the control groups. In addition, KGM significantly increased the viscosity, slightly decreased the total sugar and reducing sugar content in gastric and small intestinal fermentation broth. While, the content of reducing sugar in large intestine fermentation broth increased first and then decreased with the extension of fermentation time. In conclusion, KGM and KOS can regulate the environment of different gastrointestinal segments. It provides a new idea for the application of KGM and KOS.
  • XIA Rui, WU Sijia, YUAN Tiantian, LIU Jia, YE Fayin, ZHAO Guohua
    Food and Fermentation Industries. 2020, 46(6): 33-40. https://doi.org/10.13995/j.cnki.11-1802/ts.022337
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Niangpi is a traditional delicacy food in China. It was usually made from wheat flour residues after gluten washing out from the dough. In this study, two parts, the upper and the lower layer sediments, were obtained by centrifugation of the residues. In order to study the effects of the sediment components on the quality of Niangpi, the relationship between the sediment composition, physical and chemical properties and quality parameters of Niangpi were determined. The results show that there were significant differences in particle size distribution, composition, relative crystallinity, swelling power and gelatinization characteristics between upper and lower layer sediments. The apparent amylose content was 19.41 g/100g in the upper layer and 32.11 g/100g in the lower layer respectively. The peak viscosity, trough viscosity and final viscosity of the lower layer sediment were higher than those of the upper layer sediment. Good quality Niangpi can be prepared by directly blending the upper and the lower parts. However, when the proportion of upper layer sediment increased, the hardness and cohesion of the Niangpi samples decreased and the sensory quality also deteriorated. Moreover, the upper layer sediment failed to produce Niangpi. This study provided data for revealing the formation mechanism of Niangpi.
  • GE Mengdie, DAI Anran, YANG Chongjing, LIU Jingjing, CHEUNG Chi Keung Peter, CHEN Lei
    Food and Fermentation Industries. 2020, 46(6): 41-48. https://doi.org/10.13995/j.cnki.11-1802/ts.022836
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The edible mushroom Pleurotus tuber-regium (PTR) was fermented to get the mycelium for cell wall component and structure analysis. Several extracted solutions were applied for the isolation of cell wall components, which were then analyzed from aspects of content, chemical composition and structure features. The results indicated that the cell wall structure of PTR mycelium contained four main fractions: an outer fraction of polysaccharide and protein complex which could be extracted using boiling water, an alkali-extractable fraction of heteropolysaccharides (room temperature), a hot alkali-extractable fraction of hyper-branched heteropolysaccharides (80 ℃) and an alkali-insoluble fraction of glucan-chitin complex. The proportions of these four fractions from outer layer to inner layer in PTR cell wall material were calculated to be 2.06:22.06:46.97:18.95. The purified polysaccharide MHA-I, which was obtained from the main component of MHA, was elucidated by the monosaccharide composition and methylation analysis to be composed of T-Xylp, T-Rhap, T-Glcp, 1,3-Glcp, 1,6-Glcp, 1,4-Glcp, 1,3,6-Glcp, 1,4,6-Glcp, 1,3,6-Manp in the molar ratio of 2.01:1.00:27.64:8.19:38.22:20.88:14.38:6.98:3.22 with DB (degree of branching) value of 0.45, the β-glycoside bond in MHA-I was identified by FT-IR. SEC-MALLS analysis revealed that the hyper-branched heteropolysaccharide (MHA-I) had a Mw of 4.502 × 104 g/mol and R.M.S. radius of 33.2 nm. The results of SEM and TEM indicated that the molecular morphology of MHA-I is hyperbranched structure, which existed in torispherical particles in dried powders. The present research could provide a theoretical basis for development and activity of PTR polysaccharides.
  • ZHANG Pei, CHEN Mo, HU Guoyuan
    Food and Fermentation Industries. 2020, 46(6): 49-53. https://doi.org/10.13995/j.cnki.11-1802/ts.022616
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To further examine the changes of fermentation kinetics during the fermentation of intracellular carboxymethylpachyman, the Logistic model, Sigmoid model, SGompertz model and DoseResp model were adopted to fit the growth of Poria cocos, the production of intracellular carboxymethylpachyman and the consumption of reducing sugar. Mean square error, accuracy factor and bias factor were used to evaluate the reliability of the fitting model. The results showed that the SGompertz model could accurately describe the kinetic characteristics of P. cocos growth kinetics model, with its goodness of fit (R2=0.999 3) and accuracy factor (AF=1.008) closer to 1, and smaller mean square error (MSE=0.009). The Logistic model performed the best regarding the carboxymethylpachyman formation kinetics model, with its accuracy factor (AF=1.029 7) and bias factor (BF=1.001 6) closer to 1, and smaller mean square error. Both the Sigmoid model and DoseResp model could be applied to quantitatively describe the consumption of reducing sugar in the fermentation process. It is feasible to fit the fermentation process with the selected model, which provides a theoretical basis for the further industrialized production of carboxymethylpachyman.
  • LIN Jiangtao, HUANG Meilin, SU Dongmin
    Food and Fermentation Industries. 2020, 46(6): 54-59. https://doi.org/10.13995/j.cnki.11-1802/ts.022369
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Heat could change the quality of wheat flour. In this study, the quality of wheat flour and dough character were studied under different heating conditions in order to stabilize or improve flour quality. By dry heat treatment, the wheat flour under the treatment of 60-90 °C for 10-50 s. Meanwhile, the moisture content, dry gluten content, gluten index and protein component content, as well as free sulfhydryl content, disulfide bond content, the secondary structure content of gluten protein and the texture of dough were determined. Results showed that the moisture content of wheat flour decreased significantly after dry heat treatment. With temperature and time increasing, the dry gluten content increased first and then decreased under longer time and higher temperature treatment. The gluten index was lower than that of untreated sample under the high temperature. Furthermore, with the treatment time increased, the gluten index also increased and then decreased. Meanwhile, albumin and globulin content decreased, gliadin and glutenin content increased first and then decreased. Moreover, the content of free sulfhydryl and disulfide bonds changed significantly after heat treatment. The secondary structure was also affected by temperature significantly, and only the β-turn content was affected by the time. While dry heat treatment had little effect on the texture of the dough for origin fermentation. But significant change presented on the dough after 45 minutes fermentation. The firmness and viscoelasticity increased with the increasing of the temperature.
  • LIU Zhendong, BI Na, LI Zhe, LI Liang, LUO Zhang, XUE Bei, WANG Wenhan
    Food and Fermentation Industries. 2020, 46(6): 60-66. https://doi.org/10.13995/j.cnki.11-1802/ts.022500
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to investigate the bacterial diversity and microbial safety of Qula (traditional fermented dairy products) in different producing areas of Tibet, high-throughput sequencing technology was used to analyze the bacteria diversity and community structure systematically in Qula samples collected from 7 regions including Lhasa(LS), Shigatse(RKZ), Sannan(SN), Changdu(CD), Nyingchi (LZ), Nagqu (NQ), Ali(AL) in Tibet .The results showed that the Qula samples had a high degree of bacterial diversity, and there were certain commonalities and differences in the samples of different regions. Firmicutes and Proteobacteria were the dominant phylum in different samples at the phylum level, and the relative abundance were (12.82±5.63)% -(96.54±1.39)% and (3.46±1.39)%-(75.09±9.37)%, respectively. The type of phylum was up to 24 phyla in Lhasa (LS) sample and 2 in Ali (AL) sample, which was the least. At the genus level, the dominant bacterial genera in LS were Ralstonia, Pseudomonas and Ochrobactrum, and the relative abundance were (17.25±7.05)%, (16.05±3.22)% and (9.52±3.19)%, respectively. While the dominant bacterial genera in the other six regions were Lactococcus and Lactobacillus at the genus level, and the relative abundance were (85.13±2.99)% -(25.82±1.42)% and (4.15±1.38)%-(57.21±3.11)%, respectively. LS samples had a maximum of 409 genera and AL had the least of 15 genera at the genus level. The cluster analysis showed that the diversity and community structure of bacteria in different Qula samples had a certain correlation with the geographical location. The samples in the same sampling area had a certain clustering trend. At the same time, it was found that LZ, RKZ and CD could be clustered into one category, while the other four regions were discrete and independent.
  • KONG Yan, YANG Ruiyu, ZHANG Minghui, FU Yunyun, LIAO Li, JIANG Linjun, CHEN Anjun
    Food and Fermentation Industries. 2020, 46(6): 67-72. https://doi.org/10.13995/j.cnki.11-1802/ts.022205
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Five commercial yeast strains RC212, D254, 71B, F15, and KD were used to ferment mulberry, followed by aging of the obtained mulberry wine samples. Aging-induced changes in alcohol, total sugar, and total acid contents in the wine samples were investigated, and the antioxidant capability of these wine samples were evaluated by measuring total phenolic and total anthocyanin content, free radical scavenging ability of FRAP, DPPH, and ABTS during the aging time. The results showed that 2, 3 and 6 months of aging induced mild fluctuations in the alcohol, total sugar, and total acid contents of the wine samples. On the other hand, the total anthocyanin content and free radical scavenging ability of FRAP, DPPH, and ABTS decreased appreciably. This trend was similar to the changes in the total phenolic content. Correlation analysis demonstrated a significant (P<0.01) correlation among the 5 parameters probed in this work. The antioxidant capability of the wine samples fermented by 71B and F15 yeast strains was higher than that of the samples fermented by other yeast strains. In addition, the antioxidant activity of the wine samples decreased on extending the aging time. This study was designed with the aim to provide a theoretical basis for industrial production of mulberry wines by careful selection of yeast strains and gaining a thorough understanding of the influence of aging time on the antioxidant capability.
  • WANG Jingbang, LI Peiyun, XIE Jing, LIU Dayong
    Food and Fermentation Industries. 2020, 46(6): 73-81. https://doi.org/10.13995/j.cnki.11-1802/ts.022518
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of micro-frozen (-3 ℃), ice temperature (-1 ℃), cold storage (4 ℃), 10 and 15 ℃ on the moisture migration of Takifugu obscures were analyzed. And the texture and color were also explored. The changes were investigated to study the effects of moisture migration on fish texture and color. Furthermore, the shelf-life prediction models were established. The results showed that the relative contents of immobilized water, non-flowing water and free water (pT21, pT22, pT23) of fish meat followed the trends that increased, first increased then decreased and increased after decreased at different storage temperatures, respectively. The relaxation time of immobilized water and free water (T21, T23) fluctuated increased while relaxation time of non-flowing water (T22) increased first then decreased in fish muscles. In general, the migration of non-mobile water to free water was evident in different temperature storage groups. Combined water content (pT21) and water activity (T21) had a great effect on the hardness, elasticity and whiteness of fish. According to the correlation linear fitting analysis, the correlation of TVB-N, TVC with sensory scores were the highest and selected as to build the shelf-life model (|r|> 0.95, R2> 0.90). Fitting analysis results showed that the time-temperature-quality kinetic model of TVC and TVB-N based on Arrhenius equation could accurately predict the shelf life of Takifugu obscurus at the range of -3~15 ℃.
  • SONG Yang, LIU Ying
    Food and Fermentation Industries. 2020, 46(6): 82-88. https://doi.org/10.13995/j.cnki.11-1802/ts.022304
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper, soybean protein isolate (SPI) was modified by microwave-assisted glycosylation to improve the emulsification of SPI. The effects of microwave time, mass ratio of SPI and fenugreek gum (FG), reaction time and temperature of glycosylation on the emulsification of modified SPI were studied by single factor experiment. The response surface method was used to optimize the technological conditions of SPI modified by microwave-assisted glycosylation. The results showed that the emulsification of modified SPI reached the highest and degree of glycosylation reached the optimum level when the microwave treatment for 3 min and the mass ratio of SPI and FG was 1/3. Meanwhile, the reaction time needs to be 41 min at temperature 58 ℃. Compared with the SPI modified by microwave, the emulsifying activity and emulsifying stability were increased by 51.33% and 294.14%, respectively. Furthermore, compared with the unmodified SPI, the emulsifying activity and emulsifying stability were increased by 88.67% and 788.84%, respectively. And the glycosylation of SPI and FG took place when the modified products were characterized by infrared spectroscopy and ultraviolet spectrum.
  • FU Zhiying, CHEN Xiaobo, PAN Jieru, DENG Youjin, LAI Tengqiang, LIU Caizhen
    Food and Fermentation Industries. 2020, 46(6): 89-94. https://doi.org/10.13995/j.cnki.11-1802/ts.022617
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to find the microbial resources with antiseptic and fresh-keeping function, a strain of bacteria with antibacterial activity was isolated and purified from the pervious orange fresh-keeping study. The strain was identified as Bacillus amyloliquefaciens KHQH-1 by morphology, biochemistry and molecular biology. Through BLAST alignment on NCBI platform, sequence analysis and phylogenetic tree construction with Clustalw and Mega 7.0 software, the phylogenetic status of the strain was established. Point planting method and filter paper method were used to study the antagonistic effects of KHQH-1 on several common fungi and bacteria in food. The results showed that KHQH-1 had a certain inhibitory effect on Rhizopus spp. and Aspergillus oryzae. It had a strong inhibitory effect on the most common fungi in food, such as Aspergillus flavus, Penicillium spp. and Trichoderma viride. The inhibitory circles were 13.70, 9.30 and 10.87 mm, respectively. KHQH-1 has certain inhibitory effect on common bacteria Staphylococcus aureus and Escherichia coli in food, and its inhibitory circle was 3.20 and 8.20 mm, respectively. These results will provide some theoretical and technical reference, which can explore the preservation technology of natural products and the development and application of microbial preparations.
  • XIE Liyuan, XU Yingyin, PENG Weihong, GAN Bingcheng
    Food and Fermentation Industries. 2020, 46(6): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.022330
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The impact of ecological environment on Morchella was explored by analyzing volatile substances extracted from Morchella grown in different habitats by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Principal component analysis and cluster analysis were subsequently used for the identification and isolation of these volatile components. Thirty-three volatile substances, classified into seven types, were identified from these samples. Among these, the proportion of aldehydes was the highest, followed by ester, alcohols, hydrocarbons, and sulfides, while that of ketones and furans was the lowest. There were some differences in the type, content, and chemical nature of principal volatile aroma compounds among samples collected from different ecological environments; and some of the volatile substances exhibited specificity to certain habitats. Through principal component analysis and cluster analysis, the samples could be divided into three groups, with samples domesticated and cultivated in the same habitat classified into a single group. These results could provide a theoretical basis for the domestication, cultivation, and processing of Morchella.
  • FAN Naijing, WANG Dongmei, GAO Yue, GUO Yanan, CHENG Tianfu, FANG Qingxi, FAN Zhijun
    Food and Fermentation Industries. 2020, 46(6): 101-107. https://doi.org/10.13995/j.cnki.11-1802/ts.021716
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The immunomodulatory effect of the iron yam peptides (IYPs) on immunocompromised mice and its mechanism of action were studied. In this study, cyclophosphamide (CY) was used to establish immunocompromised mouse model. The iron yam peptides were given orally by gavage and cyclophosphamide was injected subcutaneously every other day. The immunomodulatory effects of iron yam peptides on CY-immunized mice were investigated from the body's immune system. The results showed that IYPs contained abundant hydrophobic and essential amino acids. In the immune organs of mice, the immune organ index of CY-immunized mouse model was significantly decreased and the pathological changes of spleen occurred. The phaseolus vulgaris peptides also could promote the index of immune organs and pathology of spleen. The improvement was significant, which indicated that iron yam peptides could promote the development of immune organs in mice with immunocompromised. In mouse immune cells, LDH and ACPase activities, lymphocyte proliferation was significantly decreased in CY-immunized control group. The iron yam peptides significantly increased LDH, ACPase activity and lymphocyte proliferation. In the mouse immunosuppressive substances, the cytokines (IL-1α, IL-6, IFN-γ) and immunoglobulin (IgG, IgM) levels in the CY-immunized group were significantly lower than the normal group. The iron yam peptides significantly increased IL-1α, IL-6, IFN-γ levels and IgG, IgM levels. The iron yam peptides can exert immunomodulatory effects by activating and protecting immune organs, immune cells and immune active substances, thereby enhancing immune ability.
  • ZHAO Yan, ZHAO Baolu
    Food and Fermentation Industries. 2020, 46(6): 108-113. https://doi.org/10.13995/j.cnki.11-1802/ts.023437
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to explore the toxicological safety of L-arginine and antioxidant formulations, this paper focused on the toxicological evaluation of L-arginine, hawthorn extract, anemarrhena extract and astaxanthin formulations in accordance with “The Technical Specification for Inspection and Evaluation of Health Food ”(2003 edition). Toxicology studies showed that the maximum tolerance dose to mice of for the formula was more than 20.0 g/(kg·BW). The results of Ames test,mouse bone marrow micronucleus test and mice sperm abnormality test were negative.For the 30 days oral toxicity test, the parameters were in the range of normal value. No significant toxic effects were found for the formula in this study.The formula is non-toxic, non-genotoxic, and does not cause mutations. Provide the scientific basis of toxicology for its clinical application and health food research and development.
  • PU Yanqing, LU Lixin, PAN Liao, WANG Qing, LU Lijing, ZHANG Dahai
    Food and Fermentation Industries. 2020, 46(6): 114-120. https://doi.org/10.13995/j.cnki.11-1802/ts.022729
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    For the mixed fresh-cut fruits and vegetables, their breathing will affect each other, and it will be more susceptible to browning and deterioration, which will shorten the shelf life of the products. This study screened out the proportion of modified atmosphere components which were suitable for mixing fresh-cut fruits and vegetables. Apples, carrots and oranges were used as experiment materials. The fresh-cut fruits and vegetables were pretreated by edible coated film and preserved with different modified atmosphere packaging (MAP) at 4 °C. The quality of mixed fresh-cut fruits and vegetables was determined by sensory score, color difference, soluble solid content, vitamin C content, weight loss rate and the total number of colonies. Principal component analysis was used to determine the suitable gas components in MAP. Results showed that MAP could effectively improve the browning and cross-infection of mixed fresh-cut fruits and vegetables during storage. The preservation effect of MAP was better under the ratio of 5% O2+5%CO2+90%N2 gas composition than the control group. MAP could inhibit the interaction of respiratory action of mixed fresh-cut fruits and vegetables. In addition, MAP could also delay browning of fresh-cut apple and reduce whitening and lignification of carrot. Moreover, MAP could inhibit the growth of microorganisms and slow down the rate of decrease in TSS content and vitamin C content of mixed fresh-cut fruits and vegetables. In conclusion, pretreating with edible coated film and preserving with MAP(5% O2+5%CO2+90%N2)showed the optimal effect on maintaining the quality of the mixed fresh-cut fruits and vegetables. The shelf life could be prolonged to 8 days using this method.
  • XU Sining, LIU Hongbo, TANG Zhishu, SONG Zhongxing, SUN Jing, CUI Chunli, CAI Xinghang, YU Jingao, LIU Shijun, SUN Xiaochun
    Food and Fermentation Industries. 2020, 46(6): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.023079
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With acacia gum and maltodextrin as capsule materials, the preparation process of sea buckthorn pulp microcapsules by spray drying was optimized and the encapsulation rate of vitamin c (VC) and microcapsule yield were taken evaluation index. The main factors including air intake temperature, acacia gum as a percentage of total capsule material, wall-to-core ratio and solid content were examined. The physicochemical properties of microcapsules such as water content, water activity, microstructure, particle size distribution, hygroscopicity and stability were also examined. The optimized process was as follows: inlet air temperature 160 ℃, acacia gum accounts for 80%, wall-to-core ratio 2:1 and solid content 20%. The microcapsules prepared under optimized conditions had good solubility and stability, and the Vc encapsulation rate and yield was 95.48% and 57.14%, respectively. The research could provide a reference for the development of sea buckthorn pulp microcapsules and related products.
  • JI Haipeng, LI Chao, GAO Congcong, DONG Chenghu, CHEN Cunkun, ZHU Zhiqiang, GUAN Junfeng, ZHANG Na, YU Jinze
    Food and Fermentation Industries. 2020, 46(6): 127-132. https://doi.org/10.13995/j.cnki.11-1802/ts.022295
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper aimed to explore the influence of new green preservation methods on the quality of Muscat Hamburg grapes for the optimization of the best new safe preservation technology of Muscat Hamburg grapes. In this experiment, Muscat Hamburg grapes were stored at (-0.5±0.5) ℃. CT chemical preservative agent (provided by the national agricultural product preservation engineering technology research center) and other new preservation methods (1-MCP, O3, ClO2) were adopted. The results showed that CT+O3 increased with the storage time compared with control group. The preservation effect of CT+ O3, CT+ClO2 and CT+ 1-MCP was better than that of CT. In addition, the respiratory intensity of Muscat Hamburg grapes treated with CT+ClO2 was significantly weaker than the other three, and the indexes such as hardness, tensile strength could be well maintained within a certain range. And the declining trend of hardness, soluble solids and titratable acid content was slowed down. Besides, the activity of PPO and POD and APX were decreased. In conclusion, CT+ClO2 treatment was the best condition for the preservation of Muscat Hamburg grapes.
  • JIN Liwei, REN Guangyue, DUAN Xu, ZHANG Yingmin
    Food and Fermentation Industries. 2020, 46(6): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.022668
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to shorten the drying time, improve the drying quality and reduce the drying energy consumption of fresh apricot, the effect of different ultrasonic conditions and vacuum freeze drying on the dehydration and quality of apricot was studied using the single factor test and response surface analysis. The results showed that the optimal treatment conditions were ultrasonic power 357.26 W at 35 ℃ for 15.46 min. Under above conditions, the dehydration amount of dried apricot reached 61.83%. According to the operability of the test, the treatment parameters were adjusted as follows: ultrasonic power was 350 W at 35 ℃ for 15 min. In this condition, the dehydration amount of dried apricot was (61.47±0.28)% and the VC retention of dried apricot was increased by 3.44%. Moreover, the internal pore and sponge structure of dried apricot were improved; the surface pore was increased. Meanwhile, the hardness was getting moderate and the structure was loose which caused the quality getting better than the control group. Besides, overall energy consumption was reduced by 7.17%. Therefore, the optimized ultrasonic condition was ultrasonic power of 350 W at 35 ℃ for 15 min. This study provided a theoretical basis for further study of ultrasonic-assisted vacuum freeze drying.
  • ZENG Qiubing, YANG Min, WANG Yucheng, QIN Juanjuan, YANG Jitao
    Food and Fermentation Industries. 2020, 46(6): 140-147. https://doi.org/10.13995/j.cnki.11-1802/ts.022555
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study, cow skim milk was chosen as raw materials, and micellar casein was obtained by ultrafiltration and spray-dried under the temperature of 130 ℃ and 150 ℃ with a spray pressure of 0.05 MPa and 0.1 MPa, respectively. The following parameters, including moisture content, particle size, bulk density, topography, solubility, intrinsic fluorescence and antioxidant properties of micellar casein, were measured. Freeze-drying samples were used as the control group. The results showed that as spray-drying temperature and pressure increased, the moisture content decreased and bulk density increased significantly with the maximum particle size of (2.16±0.29) μm under the conditions of 150 ℃-0.1 MPa. The solubility of freeze-drying samples was (87.63±0.35)% at pH7,which was similar to the solubility of spray drying samples. The freeze-drying samples had a minimum particle size of (1.31±0.02) μm, and maximum bulk density of (416.47±3.94) mg/mL. And the moisture content was similar to those of samples under 130 ℃-0.1 MPa and 150 ℃-0.05 MPa spray-drying conditions. Moreover, the solubility and intrinsic fluorescence reduced when temperature and pressure increased. However, the maximum emission wavelength and micellar topography did not alter. The best reduce power was obtained with the spray-drying samples at 130 ℃ had and ABTS free radical scavenging activities were also good, while samples obtained at 150 ℃ had the best DPPH free radical scavenging activities. Furthermore, the spray-drying micellar casein at 150 ℃ and 0.05 MPa had the best Fe2+ chelating capacity. This study could provide references for the industrial development of micellar casein and the optimization of spray-drying parameters.
  • TAN Mingtang, WANG Jinfeng, YU Wenhui, ZHOU Pengcheng, XIE Jing
    Food and Fermentation Industries. 2020, 46(6): 148-154. https://doi.org/10.13995/j.cnki.11-1802/ts.022800
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to select the best ratio of the compound of ice-glazing preservatives, L9 (34) orthogonal array design was used to optimize the amounts of sodium polyacrylate, rosmarinic acid and sodium erythorbate based on water-holding capacity, total sulfhydryl content and intrinsic fluorescence intensity. Meanwhile, combined with color, texture properties and free amino acids test, the preservation effect of the compound ice -glazing preservative was verified. Results showed that the most important factor affecting the preservation effect was sodium erythorbate, followed by sodium polyacrylate and rosmarinic acid. According to mean analysis, the best ratio of the compound preservative was 0.10% of sodium polyacrylate, 0.15% of rosemary acid and 0.5% of sodium erythorbate (A1B3C2). While the best ratio of compound preservative was 0.10% of sodium polyacrylate, 0.10% of rosemary acid and 0.5% of sodium erythorbate (A1B2C2) for comprehensive evaluation. In the verification experiment, compared with the pure water ice-glazing group, these two compounds ice-glazing preservatives could effectively maintain the quality of the squid, especially A1B3C2 can significantly inhibit the oxidative degradation of protein. Thus, prolong its shelf life during frozen storage.
  • LI Zuomei, XU Xiaoyun, LIU Qi
    Food and Fermentation Industries. 2020, 46(6): 155-162. https://doi.org/10.13995/j.cnki.11-1802/ts.022390
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The aim of this study was to better exert the effects of Bifidobacterium on human health. The mixed solution of Bifidobacterium and oligofructose was used as the core material, sodium alginate and whey protein were used as wall materials, and Bifidobacterium microcapsules were prepared by endogenous emulsification. The embedding rate of wet capsules was used as an evaluation index, and the optimal conditions for preparation of Bifidobacterium microcapsules were determined by single factor and response surface tests. The experiment results showed that when the concentration of sodium alginate was 2 %, the mass ratio of whey protein to sodium alginate was 2:1, the mass ratio of calcium carbonate to sodium alginate was 1:2, the volume ratio of water phase to oil phase was 2:5, and the glacial acetic acid was 400 μL, the moment embedding rate of the Bifidobacterium wet microcapsules can reach a maximum of 81.15%. The wet capsules obtained under the optimal process conditions were freeze-dried to make dry capsules, and tested for tolerance to gastric acid and bile salt and intestinal release and digestive system, using the free bacteria as the control group. After the experiment of simulated digestive juice, it was found that the number of live bacteria per milliliter was higher than that of free bacteria. The result showed that, the physical and chemical properties of Bifidobacterium microcapsules prepared by optimized strip were better than that of free bacteria.
  • HU Ke, CHANG Rui, ZHU Qiujin, TANG Pengyu, LIU Chunli, SONG Li, DENG Li, HU Ping, HE Laping, ZENG Xuefeng, YE Chun
    Food and Fermentation Industries. 2020, 46(6): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.022756
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to explore the effects of the key processing operations of western-style ham on the structure and flavor adsorption capacity of myofibrillar proteins, the myofibrillar proteins of each key processing operations were extracted. Combining fourier transform infrared with ultraviolet and fluorescence spectroscopy information, the total amount of myofibrillar sulfhydryl content, surface hydrophobicity and secondary structure were analyzed. The effects of myofibrillar proteins on flavor adsorption were investigated by head-space solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The result has shown that with the raw meat as the control, the total amount of sulfhydryl content in myofibrillar protein showed a downward trend and the content of chopping was the lowest (P<0.05). The surface hydrophobicity of myofibrillar protein was significantly increased (P<0.05) and the highest was in the vacuum rolling which was 61% higher than that of raw meat. The amide A band, the amide B band and the amide III band of myofibrillar protein had different degrees of movement at different key processing operations. The fluorescence peaks were red-shifted at the pickling, vacuum rolling and chopping and the maximum absorption peak of ultraviolet was also red-shifted at the pickling and vacuum rolling. Furthermore, it also showed that the structure of protein has changed and the microenvironment of amino acids changed to a polar environment that was favorable for flavor adsorption. The adsorption of 4-ethyl guaiacol was different in key processing operations and the myofibrillar protein adsorption capacity of vacuum rolling was strongest, reaching 30.21%. The result has important guiding significance for the application of liquid smoke in western-style ham production, and provide a reference for the research of meat production and flavor formation mechanism.
  • HE Linfeng, LI Yantao, LI Cheng, ZENG Zhen, LI Shanshan, LIU Yuntao, HU Bin, LIU Aiping, WANG Caixia
    Food and Fermentation Industries. 2020, 46(6): 170-177. https://doi.org/10.13995/j.cnki.11-1802/ts.022461
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to improve the added value of the yak industry, product named Qula containing abundant protein was made from yak milk after fat removing, coagulating and precipitating, and natural fermentation and drying. The mixed chymosin consisting of pepsin, papaya chymosin and yeast chymosin was used as the coagulant to prepare “Qula” rennet casein. The coagulation process of “Qula” rennet casein was optimized by single factor tests and mixture design. The physicochemical properties, infrared spectrum characteristics and thermodynamic properties of casein were analyzed. The results showed that the product yield of 80.35% was obtained under the optimum extraction conditions of 1.0% mixed chymosin comprising pepsin, papaya chymosin and yeast chymosin (proportion of 0.60:0.18:0.22), 1% CaCl2 (mass proportion), pH 6.3, 45 ℃, and curding for 30 min. The physicochemical properties, infrared spectrum characteristics and thermodynamic properties of casein prepared by mixed chymosin were not significantly different from those of calf rennet, meeting the requirements of GB 31638—2016.
  • SANG Shengwang, JIAN Yuying, LI Xiyuan, HE Xin, QIAN Dengfan, WANG Caixia, LI Cheng, LI Shuhong, LI Meiliang
    Food and Fermentation Industries. 2020, 46(6): 178-183. https://doi.org/10.13995/j.cnki.11-1802/ts.022540
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The silver carp was used as the main raw material, while Lactobacillus plantarum, Staphylococcus xylosus and Saccharomyces cerevisiae were used as the mixed starter cultures. In addition, the exogenous lipase was added during the fermenting process. The effects of fermentation temperature, amount and time of lipase addition on the quality of cured fish were explored by analyzing the free fatty acids, pH value, whiteness, texture and sensory evaluation of the cured fish. The results showed that the exogenous lipase could effectively improve the quality of cured fish. Specifically, the cubed silver carp was firstly fermented at 20 ℃ for 27 h with the mixed starter cultures, before adding 0.04% (the percentage of fish weight) of exogenous lipase (22 000 U), and the fermentation was continued at 20 ℃ for 45 h. Afterwards, the fish was rinsed, dried (30 ℃, 3 h) and then ripened at 15 ℃ for 5 d to make cured fish product. Compared with the cured fish without exogenous lipase, the free fatty acids and pH value were changed greatly after adding the lipase. Besides, the color, aroma and taste of the cured fish with exogenous lipase were significantly improved, indicating that the exogenous lipase could improve the quality of cured fish by affecting the fat metabolism during the fermenting process.
  • YUAN Xiaolong, BIAN Minghong, LIU Mingming, ZOU Yufeng, XU Qiang
    Food and Fermentation Industries. 2020, 46(6): 184-190. https://doi.org/10.13995/j.cnki.11-1802/ts.021776
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Aroma-producing yeasts produce multiple volatile aroma components through different metabolic pathways, which could enhance the aroma of wine. In order to improve the complexity and characteristics of the wine, as well as further develop the winemaking potential of fruit, aroma-producing yeast and Saccharomyces cerevisiae was used for Yali wine producing. Yeast B (Pichia anomala) was selected from 6 aroma-producing yeast strains for co-inoculation with Angel SY wine yeast and produce Yali wine. On the basis of single factor tests, fermentation time, inoculation quantity and inoculation time were selected for response surface optimization test, and sensory score was taken as the response value. The optimum conditions were determined as follows: initial inoculation of 2% yeast B,followed by 3% Angel SY wine yeast after 24 h, the sequential fermentation was carried out at 24 ℃, for 8 d. The alcohol content of Yali wine reached 11.6%vol and the soluble solids were 5 Brix. Esters were found to be the main constituents of the wine aroma by physicochemical and headspace solid phase micro extraction-gas chromatography-mass spectrometry analysis. The total esters content of the wine co-fermented with two kinds of yeasts was 3.21 g/L, more than double that of the single strain fermentation. The contents of ethyl octanate, ethyl caproate, ethyl acetate and ethyl decanoate were higher than those of the single strain fermentation. The wine co-fermented by two yeast strains was beautiful bright yellow color, clear and bright, fruity and harmonious.
  • WANG Rong, ZHAO Liangzhong, MO Xin, YU Kun, CHE Lina, LIU Ting
    Food and Fermentation Industries. 2020, 46(6): 191-198. https://doi.org/10.13995/j.cnki.11-1802/ts.022907
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to replace the traditional fermentation process and extend the shelf life, the optimal fermentation process, stability kinetics and thermodynamics model of rice acid soup were investigated. The fermentation time, inoculum proportion, fermentation temperature and initial pH value were taken as independent variables to perform single-factor experiment. Then the total acid was used as the response value to conduct response surface analysis to obtain the optimal fermentation conditions of rice acid soup. The effects of different temperatures (25, 35 and 45 ℃) on the quality of rice acid soup were studied. Kinetic and thermodynamic models were established by analyzing centrifugal precipitation rate, particle size, chromatic aberration, viscosity, pH value and sensory scores. The optimized process parameters were fermentation time 104 h, inoculum amount 5%, fermentation temperature 36 ℃, and initial pH 6.6. Under this condition, its R2 was 0.97, and the total acid was (9.48±0.08) g/L, which was basically consistent with the model predicted value of 9.43 g/L. The centrifugal precipitation rate and chromatic aberration value during storage had a strong correlation with the sensory score, and the R2 was higher than 0.98. Kinetic and thermodynamic model of the precipitation rate, chromatic aberration, sensory score and temperature were established. The calculated mean value of error CV of centrifugal precipitation rate and chromatic aberration prediction model were 13.46% and 6.07%, respectively, which were less than 15%. The response surface method is feasible to optimize the formula of rice acid soup, which can shorten the fermentation period and improve the product quality. The model can provide a rapid prediction method to predict the storage stability of rice acid soup.
  • LI Guoqiang, LUO Ping, KANG Jiawei, HU Ruizhou, ZHANG Jian
    Food and Fermentation Industries. 2020, 46(6): 199-204. https://doi.org/10.13995/j.cnki.11-1802/ts.022047
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To improve the utilization and detoxification capacity of Rhodopseudomonas capsulata on corn straw degradation products and convert the straw into feed, ethyl methane sulfonate, and ultraviolet rays were used as mutagens to mutagenize Rhodopseudomonas capsulata. The utilization capacity of the mutagenic strains on xylose and phenol was determined, and the pretreated corn straw was fermented to produce feed. The results showed that after the mutant strain (named FJM) was continuously subcultured for 10 times, the utilization rate of phenol and xylose were 97.73% and 94.44%, respectively, after 72 h of inoculation. When the mutant strain was used to ferment and transform the pretreated corn straw under the conditions of straw layer thickness of 4.5 cm, inoculum size of 3×108 pieces /mL, material-water ratio of 1:10 (straw g/ distilled water g), shaking table speed of 120 r/min, fermentation temperature of 31℃, and fermentation time of 6 d, the true protein content of fermented straw increased from 4.12% to 23.87%, crude cellulose decreased from 37.53% to 14.37%, fat increased from 4.43% to 6.51%, crude ash content decreased from 4.0% to 3.51%, and the moisture content rate of fermented dried grain was 9.97%. Therefore, FJM can increase the feed value of straw and has potential in the research of converting straw into high-protein feed.
  • ZHU Rui, CHEN Bo, ZHANG Qingfeng
    Food and Fermentation Industries. 2020, 46(6): 205-211. https://doi.org/10.13995/j.cnki.11-1802/ts.022777
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Bamboo juice of Phyllostachys glauca McClure (P. glauca) and Phyllostachys heterocycla cv. Pubescens (P. heterocycla) were prepared by dry distillation and water extraction method. Their chemical components were identified by UPLC-DAD-QTOF-MS. The results showed that there was little difference in composition between the two bamboo juice and preparation methods didn’t affect the composition. Furthermore, p-Coumaric acid was the main phenolic acid component found in both bamboo juice and it was higher in P. glauca than P. heterocycla . There are many chlorogenic acid compounds found in the bamboo juice, such as p-coumaroylquinic acid, caffeoylquinic acid, feruloylquinic acid and dicaffeoylquinic acid, and the kinds and concentration in P. heterocycla are richer than that of P. glauca. In addition, 15 constituents, including organic acids such as malic acid, citric acid, some phenolic acid glycosides and flavonoid glycosides were identified in both species. Moreover, the dry distillation and water extraction methods were compared in terms of baoboo juice yield, total flavonoids, total polyphenols, total free amino acids and p-coumaric acid content. The results showed that the yield of water extraction was much higher than that of dry distillation, and the content of p-coumaric acid, total flavonoids, total polyphenols and total free amino acids was also higher than that of dry distillation.
  • WANG Xiaoqiong, BI Xiufang, LIU Huan, XING Yage, CHE Zhenming, LI Mingyuan
    Food and Fermentation Industries. 2020, 46(6): 212-216. https://doi.org/10.13995/j.cnki.11-1802/ts.022646
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The impact of different ultra-high pressure (UHP) treatment and time on microbial inactivation and quality of hairy belly were studied. The ultra-high pressure treatment conditions were 200-600 MPa and 0-14 min. The results showed that the total number of colonies in fresh hairy belly was significantly reduced and the tenderization effect was achieved by treatments at 400 MPa for 12 min. Compared with untreated samples, the L* and a* values were not significantly changed by the treatment of UHP (P>0.05), which indicates that the color of fresh hairy belly was not affected by the treatment. The total number of colonies of fresh hairy belly after 400 MPa and 12 min treatment and stored at 4 ℃ for 15 days did not exceed 1×104 CFU/g, which met the general recommended standard. And there was no significant change in shear force and color during storage (P>0.05). Therefore, the UHP might be a useful technology to prolong the shelf life of fresh hairy belly in the meat industry.
  • WANG Fengxian, LIU Yin, MENG Zhaofeng, YU Zhangyu, WANG Hang, YAN Junhai
    Food and Fermentation Industries. 2020, 46(6): 217-223. https://doi.org/10.13995/j.cnki.11-1802/ts.022389
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The single-factor experimental method was used to study the hot air-drying characteristics of carrots and bananas under electrostatic conditions of 5 mm, 55 ℃. The changes of dry basis moisture content and wet basis moisture content, drying rate and dehydration rate of the sample were analyzed in this study. The results showed that the addition of electrostatic devices at the same time of hot air drying could decrease the drying time by 16.67%, reduce energy consumption by 17% and rehydration rate increased by 14%, respectively. Meanwhile, the higher the initial moisture content of the material, the increased drying rate and dehydration rates of fruits and vegetables in the early stage. The data showed that the coefficient of determination and the root mean square error range were 0.990 8-0.998 3 and 0.011 28-0.022 82, respectively. It was confirmed that the Weibull distribution function model was suitable for electrostatic devices combined with hot air drying. The electrostatic device could suppress the growth of microorganisms and improve the quality of drying. The energy consumption of electrostatic devices is low and has broad application prospects in the food drying field.
  • CHEN Min, XIE Fa, YOU Ling, WANG Tao
    Food and Fermentation Industries. 2020, 46(6): 224-228. https://doi.org/10.13995/j.cnki.11-1802/ts.022491
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to develop new products of Ligustrum robustum, Eurotium cristatum was inoculated to L. robustum. Depending on the biomass of mycelium, diameter of mycelium-ball and the status of spore, CZG medium were selected to prepare the liquid spawn on optimized parameters of 10% inoculation, 140 r/min, and 25% capacity in 1 L conical flask. The tea made by L. robustum with 30% water was then inoculated by the liquid spawn cultured for 4 d, and incubated for 10 d at 28-30 ℃ when dense golden mycelium were observed in the substrate. The soup of the fermented tea appeared bright yellow and tasted mellow without bitterness. Significant changes were observed in volatile compounds, involving the emergence, disappearance and changes in the content of a variety of compounds. Especially, the methyl heptanone content significantly reduced; while citral and geranial content substantially increased at 10 d of fermentation and followed by a decline in the next 2 d. Eudesmol and linalool content increased at 12 d of fermentation. The content of 4-hydroxybutyrate, methyl salicylate, birchene and other volatile compounds also increased. The results provide a new perspective on the development of the tea of L. robustum.
  • CHEN Chuanjun, JIN Lu, LIN Hua, HU Bin, HAN Guoquan, CHEN Shijie, ZHANG Jing, AN Wei, YANG Miao
    Food and Fermentation Industries. 2020, 46(6): 229-237. https://doi.org/10.13995/j.cnki.11-1802/ts.022599
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to accurately quantify the proportion of mutton-derived ingredients in meat products, the single-copy gene of mutton for quantitatively detection of mutton ingredients by the droplet digital polymerase chain reaction (ddPCR) was established in meat products. The result showed that an internal standard for quantitative analysis of the proportion of mutton-derived ingredients with ddPCR was established based on the linear relationship between DNA copy number and sample quality by adding beef as internal standard. The method developed here realized one-step transformation from target gene copy number to sample quality. The detection limit reached 0.01% of sheep-source ingredients which equaled to 0.12 copies/μL. In reality, it could accurately quantify the mutton-derived ingredients which was more than 5% of mutton in meat products. The quantitative analysis of commercial samples showed that ddPCR could accurately determine the proportion of mutton-derived ingredients in meat samples. So ddPCR had great potential in the detection and adulteration identification of mutton-derived ingredients in meat and meat products.
  • SUN Lingxia, LI Miaoyun, JIN Chunjie, ZHU Yongle, LIU Yanxia, LIU Huanhuan, ZHAO Gaiming
    Food and Fermentation Industries. 2020, 46(6): 238-243. https://doi.org/10.13995/j.cnki.11-1802/ts.022005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To compare the aroma differences among brands of Daokou stewed chicken, the aroma components were analyzed by using electronic nose and GC-MS. The results showed that the electronic nose combined with LDA could quickly distinguish different aroma components in different brands of Daokou stewed chicken. Fifty-one volatile compounds were detected by GC-MS and their components and ratios in the samples of each brand were different, which formed the unique aroma of each brand of Daokou stewed chicken. Thirteen key aroma compounds were determined by ROAV, including two alcohols, six aldehydes, four terpenes and 2-pentyl furan, which were the main substances that contributed to differences in the aroma of samples. These thirteen key aroma compounds could be used for distinguishing different brands of Daokou stewed chicken by PCA.
  • XU Xin, MAO Hongyan, HAN Dengxu, ZHAO Haiyan, YU Ming
    Food and Fermentation Industries. 2020, 46(6): 244-249. https://doi.org/10.13995/j.cnki.11-1802/ts.021450
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study aimed to investigate the difference in amino acid content of different corn varieties, and evaluate the comprehensive quality of corn grain based on amino acid composition. The contents and compositions of amino acids in 22 corn varieties were determined by automatic amino acid analyzer. Besides, the corn protein was assessed by the amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), biological value (BV), the ratio of essential amino acids (EAARR), score of ratio co-efficient of amino acid (SRCAA), nutritional index(NI) and other chemical methods. The results showed that there were 16 kinds of amino acids in 22 kinds of corn. The contents of total amino acids and essential amino acids ranging from 65.32 g/100g to 79.50 g/100g, and 24.79 to 30.18 g/100g. The score of ratio coefficient of amino acid (SRCAA) ranging from 59.76-66.20. M753 showed the highest EAAI, BV and NI values, while Denghai 8883 had the highest EAARR value, and Xinyu 77 had the highest SRCAA. The nutritional evaluation of amino acids in different corn cultivars would be of certain indicative value to ensure full development of corn nutritional value and optimal utilization of different cultivars.
  • WANG Yiyao, ZHANG Zhengyan, SUN Jun, CHANG Yafei, LYU Fei, DING Yuting, ZHOU Xuxia
    Food and Fermentation Industries. 2020, 46(6): 250-255. https://doi.org/10.13995/j.cnki.11-1802/ts.022672
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A novel detection method to quickly judge the storage time and freshness of brown rice by analyzing the changes of flavor substances of brown rice was established. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to collect the volatile organic compounds of brown rice at different storage time. Dynamic principal component analysis (PCA) was used to reduce the dimensionality of volatile organic compounds (VOCs) data and the processed data were applied to establish clustering analysis model by K-means algorithm. The results showed that the GC-IMS combination technique could effectively separate haploid and diploid of the VOCs in 8 groups of brown rice samples with different storage time and different packaging methods. Meanwhile, it could rapidly screen out 59 characteristic ion peaks with significant intensity changes and also discriminated the VOCs differences in different brown rice samples by two-dimensional data visualization. The clustering discriminant model constructed by data dimensionality reduction can classify brown rice samples into corresponding time clusters according to different storage time, which provides new ideas and methods for rapid identification of brown rice storage period and freshness.
  • LI Yuanyuan, LI Demei, ZHANG Yadong, WANG Yan, WANG Zongyi
    Food and Fermentation Industries. 2020, 46(6): 256-262. https://doi.org/10.13995/j.cnki.11-1802/ts.022313
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Seventeen different Cabernet Sauvignon dry red wines from 5 sub-regions of Helan Mountain eastern piedmont, including Shizuishan city, Yinchuan Helan county, Xixia district, Yongning county and Hongsipu district of Wuzhong city, were identified as the research object of this study. Then, the aroma compounds and the odor activity value (OAV) of each substance were analyzed using the headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) method to identify the compounds with sensory contributions and to study the relevance among the 5 sub-regions through conducting principal component analysis. The results showed that the aroma components of the wine samples were the same in composition, mainly alcohols and esters. In addition, damasone had the highest OAV value and the most prominent aroma contribution, which made the aroma of Cabernet Sauvignon red wines mainly characterized by floral and fruity in Helan Mountain eastern piedmont. Additionally, principal component analysis showed that the plant fragrance index and the fat fragrance index could be used to distinguish the aroma characteristics of wine. Methyl octanoate, phenylethyl acetate, ethyl laurate; 2,4-di-tert-butylphenol; phenylethyl alcohol; damasthene and ethyl decanoate; isoamyl acetate made great sensory contribution to wines from the Shizuishan city, Yinchuan Helan county, Xixia district, Yongning county and Hongsipu district of Wuzhong city, respectively. Cluster analysis showed that the aroma of wines from Shizuishan city and Xixia district were closer.
  • WU Bin, WANG Dazhi, JI Gang, HUANG Dapeng, WU Xiaohong, CHEN Kaibing, JIA Hongwen
    Food and Fermentation Industries. 2020, 46(6): 263-268. https://doi.org/10.13995/j.cnki.11-1802/ts.022212
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to classify vinegar varieties correctly, the electronic nose (E-nose) technology was explored in the application of two feature extraction methods to detect and classify vinegars. After the detection of E-nose signals of 5 brands of vinegars using our designed E-nose system, the signals were pretreated with the standard normal variate transformation. Then principal component analysis (PCA) plus linear discriminant analysis (LDA) and the orthogonal linear discriminant analysis (OLDA) were introduced to reduce the dimension and extract the features of the E-nose signals of vinegars. At last, nearest neighbor classifier was used to classify the data. The results showed that the highest classification accuracy of PCA+LDA was 90.32%, while that of OLDA was 91.52%. On the other hand, PCA+LDA required twice feature extractions, while OLDA needed only once. Therefore, OLDA is superior to PCA+LDA in feature extraction, and it is a feasible method to use OLDA coupled with E-nose technology for the classification of vinegar varieties.
  • ZOU Yingling, LIU Shuyun, WANG Guiying, PU YueHong, GE Changrong, LIAO Guozhou
    Food and Fermentation Industries. 2020, 46(6): 269-274. https://doi.org/10.13995/j.cnki.11-1802/ts.022394
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study, Xuanwei ham from different processing years (1, 2 and 3 years) was used as the object. The polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technology was used. The structure and diversity of fungal communities on the surface and inside of Xuanwei ham in different processing years were analyzed by PCR amplification, dominant band cutting, clone sequencing and so on, providing theoretical basis for further discussion of Xuanwei ham quality. The results showed that the main fungi in Xuanwei ham were Aspergillus pseudoglaucus, Physiosimplex caninus, Aspergillus penicillioides, Yamadazyma triangularis, Wallemia sebi, Candida glucosophila and so on. Among them, Aspergillus pseudogriseus was the dominant species on both the surface and the inside of Xuanwei ham. The diversity analysis showed that the fungi community on the surface of Xuanwei ham processed for 3 years was the highest, and the fungi community on the surface of ham processed for 2 years was the lowest. The fungi community diversity in ham was the highest after 2 years of processing, and the lowest after 3 years of processing.
  • CHU Qianqian, HAN Qiuyu, CHEN Biwen, BAO Bin
    Food and Fermentation Industries. 2020, 46(6): 275-279. https://doi.org/10.13995/j.cnki.11-1802/ts.021275
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The trinitrobenzenesulfonic acid (TNBS) method is a kind of method for determining the content of free amino groups in proteins. This paper compared two termination reaction conditions and analytical methods, and explored the applicability of the method for different proteins (bovine serum albumin, trypsin, lysozyme). The results showed that (a) the response value under alkaline conditions was significantly higher than that of acidity (P<0.01); (b) the results of UV-visible spectrophotometer and microplate reader showed no significant difference in a certain range(P>0.05); (c) the accuracy of the ultraviolet-visible spectrophotometer was higher and the response to the changes in concentration was more sensitive than control group. Now only did protein species affect the sampling concentration, but also the sulfhydryl content in the proteins interfered with the accuracy of the method.
  • ZHOU Xiaoqing, FAN Fanian, LIN Jingyi, WANG Jingjing
    Food and Fermentation Industries. 2020, 46(6): 280-284. https://doi.org/10.13995/j.cnki.11-1802/ts.022191
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An automatic distillation-potential titration method was established for the determination of sulfur dioxide residue in food by using an automatic intelligent distillation apparatus and a potentiometric titrator. Three critical factors, including distillate volume, distillation power and stirring rate, were studied and optimized for the determination of the sulfur dioxide residue of six different kinds of food samples. The results obtained from national standard method were compared using F-test and t-test. An acceptable difference (t0.05,10<t<t0.01,10) was observed in the determination of samples like canned orange, pistachios and medlar (SO2<20 mg/kg), while no significant difference (t<t0.05,10) was observed in wine, candied fruit and dried fruit (SO2≥20 mg/kg). The recoveries levels obtained from canned orange, pistachios, wine and candied fruit ranged from 83.2% to 99.1%, with the precision (n=3) of 5.7%-9.3%. The established method is not only accurate and reliable but also has a good advantage of batch operation and strong ability of resistance to matrix interference comparing with the national standard method.
  • YAO Shuting, ZHI Hui, SHEN Xinyi, LIU Donghong, YE Xingqian
    Food and Fermentation Industries. 2020, 46(6): 285-291. https://doi.org/10.13995/j.cnki.11-1802/ts.022858
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Replacing the fat in baking products with fat substitutes can maintain the delicious diet itself and reduce the fat in food, which is beneficial to the health of consumers. So it has a broad market prospect. In order to provide more theoretical support for the application of fat substitutes in the baking industry, this article discussed the form of fat and its role in the texture and sensory qualities of the baking products. The characteristics and application of low-fat baking products at home and abroad were summarized and analyzed from three aspects: fat substitutes (olestra and salatrim), fat mimics (starch, modified starch, maltodextrin, polydextrose, gums, cellulose and protein) and complex fat substitutes. Finally, the development trend of fat substitutes in baking products was prospected.
  • YE Xingqian, ZHOU Shengyi, YAO Shuting, WU Wenyan, CHEN Shiguo
    Food and Fermentation Industries. 2020, 46(6): 292-300. https://doi.org/10.13995/j.cnki.11-1802/ts.022778
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Goji (Lycium barbarum) berries have been used as a traditional medicinal herb and food supplement in China for more than 2 000 years. Goji (Lycium barbarum) polysaccharides (LBP) are one of the most important active components in Goji berries. In the past few years, LBP have attracted great attention due to their great bioactivities. However, the bioactivities of polysaccharides are closely related to their chemical structures, while the chemical structures are affected by the extraction methods. Hence, the present paper summarized the correspondence relationship among extraction methods, chemical structures and major bioactivities of LBP, and compared the differences between the polysaccharides obtained by different extraction methods. This study aims to propose the structure-function relationship and to focus on the targeted extractions of LBP with specific structures and bioactivities. Most of the LBP prepared by hot water extraction are heteropolysaccharides containing acidic glycoconjugate and the neutral sugar components are mostly arabinose, glucose and galactose. Moreover, LBP possess good antioxidant, immunomodulatory, antitumor and neuroprotective activities via different mechanisms.
  • LI Gen, CHU Le, MA Yinfei, HE Fatao, DING Chen, ZHU Fengtao, ZHAO Yan
    Food and Fermentation Industries. 2020, 46(6): 301-306. https://doi.org/10.13995/j.cnki.11-1802/ts.021632
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Not from concentrate (NFC) apple juice, as a new juice in the market, could maximumly retain apple nutrients. However, poor taste, browning and easily delaminating also caused quality problems during storage. Thermal treatment is the most widely used processing technology, but its adverse effects on the nutritional and sensory quality of juice cannot be neglected. Non-thermal technologies are suitable alternatives for the treatment of apple juice with a less negative impact on product quality. However, there is limited literature on the use of non-thermal technologies for NFC apple juice. This paper reviewed the new thermal and non-thermal processing NFC apple juice technology, introduced its principle and application in order to provide a reference for the production and processing of NFC apple juice in the future.