25 August 2020, Volume 46 Issue 16
    

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  • ITUZE KUBANA Marie Claudine, QIAO Zhina, XU Meijuan, CHEN Xusheng, YANG Taowei, ZHANG Xian, SHAO Minglong, RAO Zhiming
    Food and Fermentation Industries. 2020, 46(16): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.023895
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    ε-poly-L-lysine is a typical L-lysine homopolypeptide with broad-spectrum antibacterial activity and anti-phage activity, which is widely used in food and pharmaceutical industries. Firstly, a codon optimized pls gene, encoding ε-poly-L-lysine synthetase from Streptomyces albulus was cloned, and for the first time realized its heterologous expression in GRAS strain Bacillus subtilis 168. Secondly, the whole-cell catalytic system for the production of ε-poly-L-lysine by the recombinant strain B. subtilis 168/pMA5-pls were optimized. The results showed that at a concentration of 0.5 g/L L-lysine, initial pH and temperature of 3.0 and 30 ℃ respectively, the conversion effect of ε-poly-L-lysine synthetase was best. Finally, under the optimal condition, continuous conversion of 4 hours, yielded approximately 195.1 mg/L of ε-poly-L-lysine, which was higher than the reported yield of ε-poly-L-lysine produced by Bacillus subtilis via direct fermentation. Therefore, the whole-cell catalytic system constructed in this study provides a new strategy for the safe production of ε-poly-L-lysine.
  • MA Bingtao, FAN Endi, LI Zexia, ZHANG Yuhang, ZHANG Zhimin, GUO Yawei, JIANG Dongming, CHEN Yefu, XIAO Dongguang, GUO Xuewu
    Food and Fermentation Industries. 2020, 46(16): 7-16. https://doi.org/10.13995/j.cnki.11-1802/ts.023902
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    Daqu plays an important role in the brewing process of Baijiu (Chinese liquor) and it is the key factor determining the quality of Baijiu. However, there are few studies on the relationship between Daqu microorganisms and flavor compounds. The high-throughput sequencing technology was used to sequence the microorganisms in Daqu of Laobaigan-flavor Baijiu. At the same time, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect the composition and change of flavor compounds in the process of Daqu making, and the heatmap of flavor components was drawn. By calculating Spearman correlation coefficients between microorganisms and flavor compounds, and between different microorganisms, the visualization network diagram was drawn. The results showed that 78 bacterial genera and 54 fungal genera were obtained in Daqu, among which the dominant bacteria genera were Lactobacillus, Weissella and Streptomyces, and the dominant fungi were Issatchenkia and Aspergillus; 5-15 d was the high yield period of flavor compounds, and 30-120 d was the synthesis period of important esters; the microorganisms that contribute greatly to the flavor compounds were Virgibacillus, unidentified_Cyanobacteria, Trichosporon, Cochliobolus, Oceanobacillus and Candida. Based on the analysis of the microbial diversity during the Daqu making of Laobaigan-flavor Baijiu, the bacteria which contribute a lot to the flavor components were identified, thereby achieving the purpose of helping to improve the quality of liquor and the standardized production of Daqu.
  • SUN Shanshan, WU Xiaobing, YANG Shurong, JIAO Ting, SI Qian, WANG Gang, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2020, 46(16): 17-23. https://doi.org/10.13995/j.cnki.11-1802/ts.023972
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    To investigate the regulatory effect of lactic acid bacteria on the toxicity by perfluorooctane sulfonate (PFOS) in mice and its possible mechanism, 36 male C57BL/6J mice were randomized into six groups. The control group and the PFOS model group were treated with 30 g/L (sucrose) solution, while the four strain intervention groups (Lactobacillus bulgaricus D2A49, Lactobacillus bulgaricus DQHXNS3L9, Pediococcus pentosaceus FFSCDJY63L2 and Pediococcus pentosaceus JSNJPK1-1) were treated with lactic acid bacteria resuspended in 30 g/L(sucrose) solution for 30 days (109 CFU/mL). From day 16 to 30, the PFOS model group and the strain intervention groups were exposed with 3 μg/(g BW·d) PFOS. Liver parameters such as liver index, IL-1β, TNF-α and serum liver enzymes levels were determined; histopathological analysis was performed for liver and colon; the levels of IL-10, TNF-α and the tight junction protein in colon and short-chain fatty acids in faces were also examined. The results indicated that PFOS exposed mice developed hallmark features of liver and intestinal damage, and lactic acid bacteria attenuated the development of the damage. Further analysis demonstrated that supplementation with L. bulgricus DQHXNS3L9 and L. bulgricus D2A49 significantly decreased the liver index, serum liver enzyme content and intestine inflammation, attenuated the pathological changes in liver and colon tissues, and elevated the level of the tight junction protein in colon and short-chain fatty acids in stool. Therefore, lactic acid bacteria showed the capabilities in preventing and alleviating liver and intestinal damage caused by PFOS exposure through short-chain fatty acids regulation with individual differences.
  • LIU Wenying, ZHOU Ming, FENG Xiaowen, LING Kong, GU Ruizeng
    Food and Fermentation Industries. 2020, 46(16): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.024005
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    Whey oligopeptides were prepared from whey protein powder by enzymolysis. The basic physical and chemical composition, amino acid composition, ACE inhibitory activity and in vitro stability were investigated. The results showed that the total protein content of whey oligopeptides, acid soluble protein, water, ash and fat content were (71.83±0.37)%, (61.71±2.42)%, (4.86±0.23)%, (5.23±0.10)% and (0.21±0.05)%, respectively. Whey oligopeptides were rich in glutamic acid, leucine, aspartic acid and essential amino acids. In the range of pH 2-10, the inhibition rate of ACE changed from 48.26% to 50.91%, and the total content of peptides with the molecular weight below 1000 u fluctuated from 93.57% to 94.78%. Moreover, at 30-100 ℃, the inhibition rate of ACE fluctuated from 48.67% to 51.29%, and the total content of peptides with the molecular weight below 1 000 u fluctuated from 93.75% to 94.51%. After digestion with pepsin, trypsin, and pepsin digestion followed by trypsin digestion, respectively, the ACE inhibition rate changed from 47.63% to 50.93%, and the proportion of peptides with a molecular weight of 150-1 000 u decreased slightly. Meanwhile, the total content of peptides less than 150 u increased slightly. These results indicated that whey oligopeptides had acid-base stability, thermal stability and digestive stability under the above conditions.
  • CAO Yungang, LI Zhaorui, HAN Xinrui, ZHU Zhenbao, FENG Li, HUANG Junrong, XIONG Youling
    Food and Fermentation Industries. 2020, 46(16): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.023816
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    The effects of alkali (pH 12) pretreatment and types of hydrolytic enzymes (flavourzyme and protamex) on the antioxidation of pea protein hydrolysates (PPHs) in vitro were studied by various methods. The synergistic inhibition of PPHs and pomegranate peel extract (PE) on lipid oxidation were also investigated in liposome system. The results showed that pretreatment with alkali increased the antioxidant activity of PPHs in vitro. As a whole, compared with flavor protease hydrolysates (Fla-PPHs), protamex protease hydrolysates (Pro-PPHs) showed better solubility, hydrolysis degree and antioxidant activity. When the combination of A-PPHs (alkali pretreated pea protein hydrolysates) and PE was used, the synergistic effect of A-Fla-PPHs and PE was "1 < 1 + 1 < 2", while A-Pro-PPHs and PE had a significant synergistic effect. The best synergistic effect was observed when A-Pro-PPHs incorporated with 100 μg/mL PE, and the synergistic rate was 24.22%.
  • YANG Ni, LIU Suchun, WANG Jigang, LI Xing, LIU Xiaoxiong
    Food and Fermentation Industries. 2020, 46(16): 37-42. https://doi.org/10.13995/j.cnki.11-1802/ts.023768
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    In this study, response surface methodology was employed to optimize the fermentation conditions and the stability of extracellular melanin produced by Eurotium cristatum was also investigated. The three-factor three-level Box-Behnken response surface experiment was established via setting different culture temperatures, pH of the culture medium, and the speed of the shaker as evaluation factors and regarding the absorbance value of produced melanin solution as response value. The results showed that the optimal fermentation parameters of E. cristatum extracellular melanin were 184 r/min, 29 ℃ and pH 6.8. The yields of extracellular melanin reached 4.27 g/L under this condition. The obtained melanin exhibited strong heat resistance when the temperature was below 70 ℃. Metal ions such as Mg2+, Zn2+, Fe3+ enhanced the stability of extracellular melanin. The melanin should be stored away from light and avoid the contact with the strong oxidants and reducing agents during use.
  • WANG Haiou, WANG Qianju, YAN Qiuju, JIANG Ying, ZHOU Feng, HUA Chun
    Food and Fermentation Industries. 2020, 46(16): 43-48. https://doi.org/10.13995/j.cnki.11-1802/ts.022821
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    The fresh-cut apple slices were impregnated with 0, 5%, 10%, 15%, 20% and 25% (mass fraction) of polysaccharide including glucose, sucrose, stachyose and xylitol. After freeze-drying, the properties of the dried products were analyzed, including color, yield, rehydration, deformation rate, texture characteristics and microscopic pore structure. The results showed that the polysaccharides significantly reduced the L* value of freeze-dried apple slices, and significantly increased the ΔE value and yield rate (P<0.05). The rehydration ratio increased first and then decreased, the deformation rate increased with the increasing of the polysaccharide concentration except for stachyose. The structure of glucose-impregnated freeze-dried apple slices collapsed and deformed, and the pore walls were thickened, resulting in higher hardness and deformation rate, as well as lower porosity. The structure of sucrose-impregnated freeze-dried apple slices collapsed more severely, and the pores were smaller, resulting in lower porosity and larger deformation rate. Xylitol-impregnated freeze-dried apple slices showed some shrinkage and collapse, with no solid texture of the cell structure caused by other sugars, exhibiting poor texture characteristics and large deformation rate. Stachyose-impregnated freeze-dried apple slices showed regular structure, with uniform pores and thicker pore walls, which contributed to the high porosity, low deformation rate, good chewiness and recovery characteristics of the freeze-dried apple slices. It was found that stachyose could effectively improve the comprehensive quality of freeze-dried apple slices. This paper revealed the correlation between the quality and microscopic pore structure, providing a theoretical basis for improving the quality of freeze-dried fruit products.
  • ZHAO Jianglin, CHEN Lin, LIU Yuhao, ZHENG Yanbo, CHEN Anjun, LIU Xingyan, HOU Xiaoyan, ZHANG Zhiqing
    Food and Fermentation Industries. 2020, 46(16): 49-55. https://doi.org/10.13995/j.cnki.11-1802/ts.022895
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    In this study, a carotenoid-producing yeast strain, J36, was identified, its basic characteristics were studied, and its effect on the flavor of kiwifruit wine was analyzed by fermentation with Saccharomyces cerevisiae. Using the “Manual on Characteristics and Identification of Yeast” along with 18S rDNA sequencing, morphological and molecular biology characteristics of strain J36 were determined. Further, its tolerance to temperature, pH, SO2 and alcoholicity were analyzed. Strain J36 and Saccharomyces cerevisiae were inoculated into kiwifruit juice at a ratio of 1∶1, and the volatile components were determined by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the colony of this strain was red, round and sticky with a smooth and wet surface, and it was identified as Rhodotorula mucilaginosa via molecular biology analysis. It could grow well at 24-30 ℃ and pH of 5-6, and could tolerate 300 mg/L SO2 and 14% (volume fraction) alcohol. The number of volatile components detected by GC-MS were: 17 in kiwi raw material, 27 in Saccharomyces cerevisiae fermented wine, and 52 in mixed-fermentation wine. In conclusion, based on the aroma material analysis and sensory evaluation results, mixed fermentation improved the aroma and quality of kiwifruit wine.
  • PENG Qun, DUAN Hanying, YE Zhizhuang, LU Jieyi, WANG Chao
    Food and Fermentation Industries. 2020, 46(16): 56-61. https://doi.org/10.13995/j.cnki.11-1802/ts.023335
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    The sweet orange oil-in-water emulsion was prepared by microfluidization and encapsulated by spray drying, which was used to investigate the effects of reconstituted emulsion droplet size on the total oil, surface oil, encapsulation efficiency and its stability. And it was characterized by studying release characteristics and particle morphology during storage. The distributions of reconstituted emulsion size showed that with the increase of the size of the emulsion droplets, the size of the emulsion droplets showed a bimodal distribution. And the surface oil content increased dramatically with an increase in reconstituted emulsion droplet size. Meanwhile, the larger the reconstituted emulsion droplet size, the lower the encapsulation efficiency. Furthermore, the release of D-limonene decreased deeply with a decrease in reconstituted emulsion. However, the encapsulated sweet orange oil of 1.173 μm, which was the largest droplet size of the reconstituted emulsion, showed second higher stability. And the D-limonene release characteristics were closely related to the change in the particle morphology of encapsulated orange oil during storage. The encapsulated orange oil with more structural integrity could be with higher stability.
  • LI Wei, ZHANG Xiaoying, YE Jiayi, CHEN Rong, LI Yifeng, CHEN Yunjiao, CAO Yong
    Food and Fermentation Industries. 2020, 46(16): 62-69. https://doi.org/10.13995/j.cnki.11-1802/ts.023461
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    The purpose of this paper was to study antioxidant activity and protective effect of H2O2-induced damage in RAW264.7 cell treatment with different solvents extracts from Phyllanthus emblica(DEPE). The results showed that DEPE could effectively scavenge superoxide anions and hydroxyl radicals, and had strong reducing power and total antioxidant capacity. DEPE could protect RAW264.7 cells from oxidative damage at a dose-dependent manner by increasing intracellular superoxide dismutase activity, lactate dehydrogenase activity and glutathione content, and reducing malondialdehyde value. Among them, 70% ethanol extract from Phyllanthus emblica showed the best in-vitro antioxidant activity and protective effect on oxidatively damaged cells, which was related to its rich components including gallic acid, corilagin, ellagic acid and quercetin. In conclusion, DEPE could protect RAW264.7 cells from damage which was induced by H2O2, and its mechanism might be related to scavenge free radicals and increase antioxidant enzyme activity. This study provided a research basis for the development of functional foods or health products of Phyllanthus emblica.
  • XING Huiying, HUANG Li, DING Bo, ZHAO Wangfeng, ZHAO Jixin, ZHANG Xiaofeng, WANG Xingrui
    Food and Fermentation Industries. 2020, 46(16): 70-77. https://doi.org/10.13995/j.cnki.11-1802/ts.023627
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    Effects of in vitro digestion on partition behavior, bioaccessibility and bioavailability of five polyphenolics were evaluated, which included carnosic acid, rutin, chlorogenic acid, EGCG and quercetin. The partition coefficients, contents and antioxidant activity of the five polyphenols after in vitro digestion were determined using ultrasonic-shaking bottle and high performance liquid chromatography (HPLC). The results showed that when lgP value of carnosic acid, rutin, chlorogenic acid and quercetin between 0 and 3 and pH value were 1.5 and 5.8, the four phenolic compounds could cross the gut membranes and be absorbed in intestine with better hydrophilic and hydrophobic properties. However, EGCG was difficult to cross the gut membranes if lgP was less than 0. Likewise, at pH 7.8, EGCG, rutin and chlorogenic acid were not able to cross the gut membranes with their lgP values within the range from -3 to -1. On the contrary, both quercetin and carnosic acid could transport across membranes showing stronger hydrophilic ability. Besides, EGCG and chlorogenic acid showed higher DPPH radical scavenging and ferrous reduction ability. After in vitro digestion, the phenolic bioacceptability index (PAC) of rutin was highest, while PACs of the other four polyphenols were smaller than 1, and the phenolic bioavailability index (PAV) of the five polyphenols were also small than 1. Furthermore, the antioxidant bioacceptability indexes (BAC) of EGCG and chlorogenic acid were high, but the antioxidant bioavailability index (BAV) of quercetin was the highest. Moreover, quercetin showed the highest BAV value, while carnosic acid′s BAV value was lowest which relation to its different polarity and structure. And there were no significant differences in BAV value of rutin, chlorogenic acid and EGCG after in vitro digestion (P<0.05). The present study provided a theoretical basis for the development of functional foods rich in quercetin, chlorogenic acid, EGCG and other polyphenols.
  • CHEN Chengli, LI Fengquan, DIAO Qian, CHANG Xinyue, GONG Di, DONG Quan
    Food and Fermentation Industries. 2020, 46(16): 78-85. https://doi.org/10.13995/j.cnki.11-1802/ts.023782
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    Five kinds of microcapsules were prepared by spray drying method, using Lycium ruthenicum Murr anthocyanin as core material and RS, MRS, MRS-MD, MRS-GL and MRS-GA as wall materials. By measuring the embedding efficiency of microcapsules, studying the storage stability, observing the appearance and simulating the digestion of the gastrointestinal tract, the differences of microcapsules made with different wall materials were analyzed. The results showed that different wall materials had different effects on the quality of microcapsules, such as the embedding efficiency, storage stability, morphology and slow-release characteristics. The highest embedding efficiency (83.7%) was obtained when MRS-GL was used as the wall material. The degradation rate of microcapsules with MRS-GL and MRS-GA as the wall material were relatively small and conformed to the secondary degradation kinetic model. Moreover, their stability was excellent and could effectively prevent the influence of external environmental factors on anthocyanins. Some of the microcapsules with MRS-GL, MRS-GA, and MRS-MD as wall materials appeared smooth and spherical. The microcapsules made with MRS-MD could improve the bioavailability of anthocyanins and reduce the degradation of anthocyanins by intestinal juice, which could ensure its absorption and utilization in the human body. There was a certain correlation between the morphology, embedding efficiency rate and particle stability.
  • TANG Jiahui, GUO Quanyou, ZOU Mi, XIE Chen, XIONG Zeyu, BAO Hairong
    Food and Fermentation Industries. 2020, 46(16): 86-92. https://doi.org/10.13995/j.cnki.11-1802/ts.023796
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    In this study, the effects of κ-carrageenan / K+ gel system on surimi gel properties and rheology such as gel strength, water holding capacity, microstructure, and rheology of surimi gel were investigated. The results showed that the κ-carrageenan / K+ gel system could significantly improve the water holding capacity, gel strength and G′ of surimi gel with the increasing of the addition proportions. Furthermore, the results of FTIR, SEM and SDS-PAGE indicated that the secondary structure of the protein was affected by κ-carrageenan / K+ gel system, which made its three-dimensional network structure more even and dense. However, it had no significant effect on the polymerization and degradation of fish protein. In conclusion, the κ-carrageenan / K+ gel system had significant effects on the water holding capacity, gel strength, rheology and microstructure of surimi gel, but it could not inhibit protein degradation.
  • LI Xiaojiao, YANG Lihua, CHEN Yumei, CAO Kaihong, HE Jianmin
    Food and Fermentation Industries. 2020, 46(16): 93-98. https://doi.org/10.13995/j.cnki.11-1802/ts.022889
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    Using Pistacia weinmannifolia leaves as test materials, the main components, ability to clear DPPH· and ABTS+·, antibacterial activity on Bacillus subtilis, Staphylococcus aureus and Escherichia coli of essential oil extracted by ultrasonic assisted-common water method (UWD), microwave assisted-common water method (MWD), simultaneous-distillation extraction(SDE) were studied. The results showed that the highest extraction rate of essential oil was 2.03% achieved by MWD; 12, 10 and 10 compounds were identified from the essential oils extracted by UWD, MWD and SDE method, which accounted for 95.42%, 97.00% and 98.01% of the peak area respectively. The ability of these three essential oils to remove DPPH· was: UWD oil>MWD oil>SDE oil; the ability to clear ABTS+· was: SDE oil>MWD oil>UWD oil; the inhibitory effects on Bacillus subtilis were higher than those of Staphylococcus aureus and Escherichia coli. Compared with MWD and SDE extracted essential oils, UWD extracted essential oil had better bacteriostasis and bactericidal effects, and its minimum inhibition concentration (MIC) against these three bacteria was: 0.005, 0.02, 0.04 g/mL, its minimum bactericidal concentration (MBC) was 0.01, 0.02, 0.04 g/mL.
  • WANG Hengzhen, LI Huaqiang, WU Feifei, CHEN Qiong, ZHANG Zaoming, LIU Qing
    Food and Fermentation Industries. 2020, 46(16): 99-104. https://doi.org/10.13995/j.cnki.11-1802/ts.023934
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    Polygalacturonase is an enzyme that hydrolyzes D-galacturonic acid α-1,4- glucoside bond, which is of great significance in food industry, especially in fruit and vegetable processing. To exploit the biochemical properties of polygalacturonase produced from Trichoderma asperellum (14636), the polygalacturonase was isolated and purified by ammonium sulfate fractionation and dialysis method. Its molecular weight was determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). According to the experimental results, the activation range of this enzyme was from 29.29 kDa to 50.46 kDa, the optimum pH was 4.0, it had good stability within pH 3.0-5.0; the optimum temperature was 40 ℃, and it showed certain thermal stability. The enzyme activity was higher in sodium acetate buffer. The catalytic properties showed that pectin was the optimal substrate for polygalacturonase, and the Km value was 0.74 mg/ml, Vmax was 3100 μg/min. Mn2+, Mg2+, Cu2+, Ca2+ and Tritonx-100 could activate this enzyme, and the activate effect of Ca2+ and Tritonx-100 were stronger; while Co2+, Zn2+, Ba2+, Li+, Fe2+, SDS and Tween-80 exerted different inhibitory effects on its activity. Storage characteristics showed that this enzyme retained more than 70% of its activity at 30 ℃ for 30 d. This study can provide a theoretical basis for the development of new enzyme preparations in the field of fruit and vegetable clean processing.
  • CHEN Sha, YU Junlei, ZHU Zuowei, ZHANG Wenzhong
    Food and Fermentation Industries. 2020, 46(16): 105-109. https://doi.org/10.13995/j.cnki.11-1802/ts.023912
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    Taking food-grade contact material polyethylene (PE) as the research object, gas chromatography-tandem mass spectrometry was used to study 16 highly carcinogenic substances of polycyclic aromatic hydrocarbons in PE materials in 4 different simulants including pure water, isooctane, ethanol and acetic acid Migration law. The migration law of the simulated substances was studied, and the relationship between the dissolution of 16 kinds of PAHs and the factors such as food contact medium, ethanol fraction, acetic acid concentration, processing time and contact temperature were explored. The results show that the solubility of pure water-based food simulants to polycyclic aromatic hydrocarbons was relatively small, and alcohol-containing food simulants and lipid food simulants had a good dissolution effect on most polycyclic aromatic hydrocarbons. It had stronger solubility than water-based food simulants, and the amount of the dissolved polycyclic aromatic hydrocarbons increased with the increase of acetic acid and ethanol content. High temperature played a significant effect on the dissolution and migration of 16 polycyclic aromatic hydrocarbons in PE packaging materials. Furthermore, with the increase of ethanol concentration and the increase of contact time, the migration concentration of polycyclic aromatic hydrocarbons into food also increased.
  • ZHANG Yimin, CHENG Hui, LIU Lianghao, ZHAO Zhihong
    Food and Fermentation Industries. 2020, 46(16): 110-114. https://doi.org/10.13995/j.cnki.11-1802/ts.023873
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    In this study, twelve Bacillus coagulans strains were isolated from milk powder by heating at 80 ℃, separation, purification and identification to investigate their stress resistance in vitro. The results showed that isolates W3, W25, W80, and W55 had higher survival rates under acidic environments at pH 2.0. In addition, isolates W55, W10, W25 and W80 had higher survival rates under high-temperature environments and isolates W55, W48, and W68 had higher survival rates under 0.5% and 1.0% of bile salt (mass fraction). Thus, isolate W55 with better stress resistance was subjected to high temperature challenge tests under acidic conditions. The results showed that isolate W55 had the highest survival rate at pH 4.0 and heating temperature of 90 ℃, but its survival rate was lower than that under a single factor (acidic or high temperature environment) (P<0.05). Challenge test results showed that acidic conditions and high temperatures can produce interaction for the stress resistance of B. coagulans. These tests provided a theoretical basis for the subsequent development of fermented beverages of B. coagulans.
  • WU Heyun, ZHANG Yue, JIANG Shuai, TIAN Daoguang, XIE Xixian, CHEN Ning
    Food and Fermentation Industries. 2020, 46(16): 115-120. https://doi.org/10.13995/j.cnki.11-1802/ts.024144
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    Taking an L-histidine-producing strain Escherichia coli HIS1 as research object, the induction conditions of key enzyme HisG* for L-histidine synthesis were optimized. The optimal concentration of xylose was determined to be 10 g/L by shake flask fermentation and the optimal induction time was determined to be 8 h in a 5 L fermenter. Since xylose was gradually consumed during the fermentation, adding xylose multiple times or knocking out xylA gene to block xylose metabolism pathway was carried out to maintain xylose concentration and stabilize the induction conditions. The results showed that xylose was more conducive to L-histidine fermentation as both inducer and carbon source. To this end, process for L-histidine production by co-fermentation of xylose and glucose was proposed. The main control point of this process was to add 10 g/L xylose after fermentation for 8 h and a mixed solution was supplemented during the fermentation, of which the mass ratio of xylose and glucose was 1∶5. The final L-histidine production was 56.5 g/L, as twice as that of pure glucose fermentation.
  • ZHENG Simeng, ZHANG Tao, JIANG Bo
    Food and Fermentation Industries. 2020, 46(16): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.024098
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    D-arabitol, a functional pentitol, is widely used in food, pharmaceutical and chemical industries. To increase D-arabitol production, Candida parapsilosis SK26.002 were mutated using diethyl sulfate to obtain mutants with high D-arabitol production. After screening and genetic stability verification, mutant strain D137 was obtained and the yield of D-arabitol increased from 21.64 g/L to 27.29 g/L. The fermentation media was optimized as 300 g/L glucose, 5 g/L yeast extract, 25 g/L urea, 0.1 g/L FeCl3·6H2O, 0.02 g/L CaCl2 based on the single factor test and orthogonal experiments. Under optimal conditions, D-arabitol production was 87.58 g/L, and reached the highest production of 96.68 g/L at 120 h in a 3 L fermenter. The results showed that mutagenesis and fermentation optimization were effective approaches to increase D-arabitol production.
  • YU Zhuoran, CHEN Chengpeng, ZHANG Yao, QIU Xiaoman, MO Jing, TIAN Ran, HONG Housheng
    Food and Fermentation Industries. 2020, 46(16): 127-134. https://doi.org/10.13995/j.cnki.11-1802/ts.023786
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    To increase the yield of fermentation product Monacolin K acid, a hypolipidemic agent, the solid-state fermentation process of functional Monascus was optimized. Fermentation with Monascus purpureus CGMCC No.18110 to produce Monacolin K acid was conducted by two-stage L-glutamic acid addition. Based on the results of single factor test, Box-Behnken test was performed to optimize the fermentation process by functional Monascus. According to the single factor test results, the amount of soybean meal and L-glutamic acid added at two-stage fermentation were selected as main influencing factors. Through a response surface test, the optimal fermentation conditions were determined to be 2% soybean meal, 2% L-glutamic acid at normal temperature(30 ℃) fermentation stage, 4% L-glutamic acid at low temperature fermentation stage, 150 g of substrates, 15% inoculum, and fermentation time of 22 d (3 d at normal temperature fermentation stage, then 19 d at low temperature(20 ℃) fermentation stage, with L-glutamic acid addition at the 5th day at low temperature stage). Under these conditions, the yield of Monacolin K acid was 6.848 mg/g. Morphological features of Monascus mycelia during the fermentation process were observed using a scanning electron microscope (SEM). SEM results revealed that L-glutamic acid affects the mycelia and the reproduction of Monascus. Compared with the traditional solid-state fermentation process, the process with two-stage L-glutamic acid addition is promising for large scale production of Monacolin K acid.
  • LIU Panpan, ZHENG Pengcheng, GONG Ziming, FENG Lin, TENG Jing, GAO Shiwei, ZHENG Lin, WANG Shengpeng, GUI Anhui, HU Shaode
    Food and Fermentation Industries. 2020, 46(16): 135-140. https://doi.org/10.13995/j.cnki.11-1802/ts.024168
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    In order to optimize the key process of gun powder green tea and improve its quality, the shaping process parameters of gun powder green tea were optimized by orthogonal design. The quality differences of gun powder green tea and the dynamic changes of quality components during processing were studied by sensory evaluation and component analysis. The results showed that the optimum shaping conditions were the water content of 40% at 120 ℃ for 90 min and the leaf casting amount of 3 kg in the first shaping stage. And in the second shaping stage, the water content of 25% at 100 ℃ for 60 min and the leaf casting amount of 4 kg. A series of physical and chemical components have been changed during the shaping stage of gun powder green tea, in which the contents of water, tea polyphenols, total catechins and catechin bitter index decreased, amino acids increased gradually, while the contents of soluble sugar increased first and then decreased. Compared with the gun powder green tea on the market, the color of the test green tea was significantly improved and the bitterness and astringency were significantly reduced. This experiment is helpful to guide the production practices and provide a theoretical basis for the formulation of a standardized process of gun powder green tea.
  • CHEN Yonghao, LI Jixin, FENG Lidan, ZHANG Zhen, BA Lingzhen, CUI Yuanyuan, ZHANG Yu, JIANG Yumei
    Food and Fermentation Industries. 2020, 46(16): 141-147. https://doi.org/10.13995/j.cnki.11-1802/ts.024002
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    In this study, sea-buckthorn puree and crown pear were used as raw materials to evaluate the sensory quality of samples by fuzzy mathematical model. And the formula of mixed fruit juice was determined by sensory score. The proportion of stabilizers in mixed juice was optimized by single factor test and box-behnken design of response surface with precipitation rate as the response value. Then the stabilizing effect of stabilizer was further determined by the analysis of laser particle size. The results showed that the mixed fruit juice with the best flavor was made of 17.5% sea-buckthorn puree, 67.6% crown pear juice, 7.7% fructose syrup and 7.2% honey. The stability of pectin, CMC and xanthan gum were better than others when the stabilizer was used alone. Moreover, response surface optimization test showed that pectin, CMC and xanthan gum were added to the mixed juice with 0.04%, 0.05% and 0.05% respectively. Its’stability was optimal and the sedimentation rate of the sample was 6.83%. Furthermore, laser particle size analysis showed that the stability of composite stabilizer with particle size 0.61-200 μm was better than the single stabilizer with particle size 1-1 500 μm. The samples with optimal formula and composite stabilizer had the uniform color and delicate taste, pH value 2.78±0.01, soluble solids (14.2±0.02)%, titrable acid (6.81±0.09) g/L, total sugar (117.3±0.9) g/L, total number of colonies < 100 CFU/mL, the pathogenic bacteria were not detected which meted the hygiene requirements of beverage.
  • LU Chao, CHEN Jingxian, WANG Guoxia, CHEN Gang, LI Chunge, WANG Huiyu
    Food and Fermentation Industries. 2020, 46(16): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.023566
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    The fermentation conditions of neutral protease production by Bacillus subtilis L07 were optimized in this study. The effects of sucrose, peptone, Tween-80, MgSO4, initial pH, inoculation amount, fermentation time and temperature on the neutral protease production were investigated by single factor experiments. Using Plackett-Burman experiment, the main significant factors were identified as peptone, magnesium sulfate and inoculation amount. The steepest ascent experiment determined the center point of the next response surface experiment was 13 mL/100mL of inoculation, 15 g/100mL of peptone, and 0.4 g/100mL of MgSO4. Finally, the optimal fermentation conditions were determined through Box-Behnken experiments: sucrose 10 g/100mL, peptone 15.3 g/100mL, Tween-80 0.2 mL/100mL, initial pH 6.8, MgSO4 0.39 g/100mL, inoculation volume 13.4 mL/100mL, and cultured for 44 h at 32 ℃. Under these fermentation conditions, the neutral protease activity was increased from 133.32 U/mL to 401.83 U/mL.
  • ZHANG Nengsheng, CHEN Xiaoling, HU Fenglin
    Food and Fermentation Industries. 2020, 46(16): 154-158. https://doi.org/10.13995/j.cnki.11-1802/ts.024310
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    In the screening of antioxidant active substances for metabolites of entomogenous fungi, a strong antioxidant active substance was found in the solid culture of Paecilomyces gunnii strain RCEF4117. This study aimed to isolate and purify these active components and prepare pure products for structural identification. The antioxidant activity of methanol extracts from solid cultured of Paecilomyces gunnii mycelia was determined by 1,1-dipheny1-2-picryhydrazyl-thin layer chromatography (DPPH-TLC) and 1,1-dipheny1-2-picryhydrazyl hydrate-microplate (DPPH-Microplate). The active substances were preliminarily identified by high performance liquid chromatography-mass spectrometry DPPH (HPLC-MS-DPPH) and separated by reversed-phase high-performance liquid chromatography (RP-HPLC). We found that the methanol extract of the sample had strong antioxidant activity. Furthermore, two highly purified components, PG-1 (purity 97.31%, activity 89.62%) and PG-2 (purity 97.12%, activity 75.45%) were obtained from further separation and purification. The molecular formulas of PG-1 and PG-2 were C17H15NO6 and C16H14O6, respectively using HPLC-MS-DPPH analysis methods. In this study, two pure antioxidant components were successfully isolated and purified from Paecilomyces gunnii for the first time.
  • LIANG Xin, ZHANG Renhuai, LYU Zili, AI Huawei, LIU Dong, LIANG Bo, SHAN Xudong, CHEN Haoran
    Food and Fermentation Industries. 2020, 46(16): 159-163. https://doi.org/10.13995/j.cnki.11-1802/ts.023967
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    The objective of this study was to establish a one-step chromatographic process, by optimizing the chromatographic conditions, for purifying recombinant human type Ⅲ collagen from Pichia pastoris fermentation broth. Collagen was precipitated from fermentation broth using 30% (mass fraction) saturated ammonium sulfate. Then, the medium was ultrafiltered to 20 mmol/L phosphate buffer (PB) (pH 6.0) after reconstitution of the precipitate with ultrapure water. Following this, a SP Sepharose HP cation exchange column was used for purification, and heteroproteins were washed with 20 mmol/L PB (pH 6.0)-150 mmol/L NaCl. Finally, recombinant human type Ⅲ collagen was eluted with 20 mmol/L PB (pH 6.0)-250 mmol/L NaCl. Using this process to purify recombinant human type Ⅲ collagen from 60 L fermentation broth, the harvested product had a purity of 97.7% and total recovery rate of 68.8%. The purified recombinant human type Ⅲ collagen exhibited high purity and low pyrogen content and thus can be used in medicine industry. This study established a one-step chromatography purification process for the efficient preparation of recombinant human type Ⅲ collagen from Pichia pastoris fermentation broth. The process is simple, stable, and reliable. Ion exchange chromatography is easy to scale up, laying a foundation for industrial production of recombinant human type Ⅲ collagen.
  • LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, ZHOU Kui, WANG Ying, WEI Ping, WEI Linyan
    Food and Fermentation Industries. 2020, 46(16): 164-170. https://doi.org/10.13995/j.cnki.11-1802/ts.024014
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    In this study, walnut dregs were used as raw material to extract walnut dregs protein by alkali dissolution and acid precipitation method. The effects of different drying technologies (hot air drying HA, solar power drying SP, vacuum freeze drying VF, spray drying SD) on the characteristics of the walnut dregs protein powder were contrasted and analyzed. The results showed that the walnut dregs protein powder processed by SD had the smallest particle size and homogeneous size-distribution. Also, it had the highest solubility, water-holding ability, oil retention, emulsifying activity (EA), emulsion stability (ES) and foaming capacity (FC), but had the lowest fluidity and foaming stability (FS). Furthermore, the VF products had the lowest bulk density, the solubility, water-holding ability, oil retention, EA, ES and FC were just behind those of the SD. The HA products showed the best fluidity and FS, nevertheless, the solubility, water-holding ability, oil retention, EA, ES and FC were the lowest. Therefore, the powder characteristics of the walnut dregs protein powder prepared by SP were slightly better than those of the HA. Considering the powder characteristics, SD would be the best dying technology for the preparation of the walnut dregs protein powder.
  • ZHAN Ge, ZHOU Cunshan, YAN Jiahui, TAO Shoukui, LONG Men
    Food and Fermentation Industries. 2020, 46(16): 171-176. https://doi.org/10.13995/j.cnki.11-1802/ts.024330
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    To explore the effects of different cooking conditions on qualities of Chinese water-chestnut, a study was conducted on the variation of cooking time on the water distribution, nutritional components and antioxidant activity of Chinese water-chestnut (with peel and without peel) under steaming and boiling methods. The results obtained showed that three kinds of water (immobilized water, bound water and free water) presented in Chinese water-chestnut migrated and the absolute content of moisture decreased during the cooking process. In addition, with increasing of cooking time, the contents of starch and protein decreased while the contents of reducing sugar, total phenolic, total flavonoid and scavenging activities of DPPH、ABTS and hydroxyl free radical increased firstly and then decreased and were higher than those of fresh sample. The phenolic and flavonoid components in Chinese water-chestnut were largely responsible for the free radical scavenging activities. The one principal component, which contained 81.496% information of the initial 5 indexes, was extracted by principal component analysis (PCA). The samples without peel under steaming method within 5 min and with peel under steaming methods after 10 min had the highest comprehensive appraise scores, which implied that these samples had the highest antioxidant activities. The steaming method of Chinese water-chestnut with peel showed better protection for quality, and can be used in industry as a suitable method for Chinese water-chestnut processing.
  • HAO RUI, YU Qunli, CHEN Haoyu, ZHENG Ya, HAN Guangxing, HAN Mingshan, ZHU Yueming
    Food and Fermentation Industries. 2020, 46(16): 177-182. https://doi.org/10.13995/j.cnki.11-1802/ts.023872
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    This paper aims to investigate the effect of natural preservatives combined with ice-temperature on the preservation of beef. Three methods of beef preservation were compared, including 4 ℃ cold storage, controlled freezing-point storage and the synergistic effect of controlled freezing-point and natural preservative (0.3% polylysine +0.75% portulaca oleracea extract +0.03% luteolin). The changes of thiobarbituric acid value (TBA value), volatile basic nitrogen content (TVB-N value), color difference value, colony count and sensory evaluation of beef samples at 0,4,8,12,6,20 for 24 days storage were studied. All parameters in combinational preservation group were significantly improved than other treatment groups (P<0.05). Natural preservatives combined with ice-temperature could result in 16-day prolonged shelf life of beef. Therefore, the combination of natural preservative and controlled freezing-point storage had a better effect on keeping the freshness of beef, which was conducive to prolonging the shelf life of beef.
  • HU Xiang, LI Luoxin, LUO Kun, FENG Jianguo, ZHENG Tao, ZENG Yiqiong, XIN Jibiao, SUN Junyu, ZHENG Hui, YANG Yong
    Food and Fermentation Industries. 2020, 46(16): 183-189. https://doi.org/10.13995/j.cnki.11-1802/ts.023979
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    In order to evaluate the effects of excipients (pueraria starch and lotus root starch) , which account for 24%of frozen blueberry quality, the FPC (free polyphenols content, FPC), BPC (bound polyphenols content, BPC) and in vitro antioxidant ability of vacuum microwave drying blueberry products were measured and analyzed which based on the experimental results of vacuum freeze drying process. The results showed that excipients could effectively improve the drying rate of blueberry products and prevent products caking. Furthermore, by adding pueraria starch and lotus root starch in vacuum microwave processing respectively, the FPC increased by 22.44% and 40.54% but the BPC decreased by 45.10% and 49.51%. After storing in the dark at 4 ℃ or 4 months, the FPC increased and the BPC decreased in all blueberry products mixing with excipients. Moreover, TPC (total polyphenols content, TPC) was significantly higher than that of the blueberry drying products without the addition of excipients (P<0.05). However, the FPC, BPC and TPC of blueberry products dried by vacuum microwave with no addition of excipients all decreased. In vitro antioxidant ability of blueberry products increased significantly after adding lotus root starch (P<0.05), but the effect of pueraria starch was not significant. In conclusion, the excipients of lotus root starch and pueraria starch had good protective effects on polyphenols content and in vitro antioxidant ability of blueberry. They could be applied as protective excipients in vacuum microwave drying process of blueberry and other resources rich in polyphenols.
  • MENG Xiangping, LUAN Guangzhong, SUN Huaxing, REN Longmei, ZHAO Lizhen
    Food and Fermentation Industries. 2020, 46(16): 190-195. https://doi.org/10.13995/j.cnki.11-1802/ts.023670
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    Rice bran improves the nutritional value of bread, however, a high proportion of rice bran in wheat flour has negative effects on bread-making quality. One of the effective methods is to add some flour dough improver such as xylanase (Xyl). Using bread enriched with 15% rice bran as the research object in this paper, dough rheological properties and baking qualities of bread with Xyl (0, 30, 60, 90, 120 mg/kg, based on the total amount of flour and rice bran) was indicated. The result of frequency scanning showed that storage modulus and loss modulus of dough with Xyl was higher than those of the control, and the loss tangent angle of ones was reversed. Dough treated with 60 mg/kg Xyl had better viscoelasticity. During fermentation, the volume of dough treated with Xyl was higher than that of the control. Compared with the control group, treated dough had higher specific volume, finer texture properties and crumb structure. Rice bran bread with the addition of 60 mg/kg Xyl had the highest specific volume, finest crumb structure, lowest hardiness, chewiness and hardening rate, and showed the highest total sensory score. It provides a theoretical basis for the application of Xyl in bread enriched with rice bran.
  • LI Meifeng, YUAN Minghao, ZOU Shiyun, GUO Li
    Food and Fermentation Industries. 2020, 46(16): 196-200. https://doi.org/10.13995/j.cnki.11-1802/ts.024207
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    The aim of the study was to optimize the extraction process of truffle polysaccharide. Using truffles as raw material, the polysaccharide yield as evaluation index, the extraction process of crude polysaccharide was optimized by exploring material to liquid ratio, time and temperature. The scavenging ability of polysaccharide on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) was studied. The results showed that a maximum yield of polysaccharides of 9.83% was obtained by extraction method under the following conditions: extraction time 2 h, extraction temperature 80 ℃ and ratio of water to material 1∶40 (g∶mL). A homogenous polysaccharide (TPS-A) was obtained after purification of the crude extract by DEAE-52 cellulose column chromatography. TPS-A was consisting of mannose, glucose and rhamnose. TPS-A was identified as a pyranoid polysaccharide containing beta glycosidic bonds. It provides an effective way to develop truffles.
  • ZHANG Zhimin, RAN Xuyong, HOU Famin, LI Jianxin, LI Xiaoming, ZHANG Jianjun
    Food and Fermentation Industries. 2020, 46(16): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.024226
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    In order to develop the green and safe preservation technology of Rosa roxburghii Tratt, the experiment used "Guinong 5" as the experimental material to study the effect of short-wave ultraviolet (UV-C) on the preservation of Rosa roxburghii Tratt.In this experiment, "Guinong 5" was treated by different doses (1.2,2.4,4.8,6.0 kJ/m2) of UV-C, and then were stored at (4±1) ℃ with a relative humidity of 80%-85%. Fruit quality and enzyme activity of Rosa roxburghii Tratt were measured every seven days. The results showed that UV-C treatment could significantly decrease the rate of decay and weight loss of Rosa roxburghii Tratt. It also could maintain higher fruit hardness, reduce cell membrane permeability and nutrient loss. Moreover, the sample treated with UV-C could significantly increase the contents of TSS, TA, VC, phenolic, enhance antioxidant capacity and increase the activities of phenylalanine ammonia-lyase and superoxide dismutase. Considering the above treatments, the UV-C groups treated with dosage of 2.4 and 4.8 kJ/m2 could maintain the best quality of Rosa roxburghii Tratt.
  • HU Huali, ZHAO Huanhuan, LUO Shufen, ZHOU Hongsheng, LI Jianbin, LI Pengxia
    Food and Fermentation Industries. 2020, 46(16): 208-214. https://doi.org/10.13995/j.cnki.11-1802/ts.024177
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    The effects of 1-methylcyclopropene (1-MCP) treatment on storage characteristics of heart-shaped cabbage were investigated by principal component analysis, partial least square regression analysis, path analysis and correlation analysis. The results showed that 1-MCP could delay the decrease of chlorophyll, glucosinolates, sulforaphane and folate, and inhibit the accumulation of malondialdehyde (MDA) and nitrite. Ethylene production and respiratory intensity were also reduced in 1-MCP-treated cabbage. Additionally, 1-MCP treatment maintained higher ascorbic acid, total phenol and antioxidant capacity in tissues. Moreover, principal component analysis indicated that 1-MCP had effects on chlorophyll, total glucosinolates, folic acid, ascorbic acid, DPPH· scavenger activity, ·OH scavenger activity, MDA, and nitrite. The partial least square analysis displayed that the chlorophyll of cabbage was positively correlated with folic acid, ascorbic acid, DPPH· scavenger activity, total glucosinolates, ·OH scavenger activity, and negatively correlated with MDA. Furthermore, the results of path analysis manifested that DPPH scavenger activity affected the chlorophyll level of cabbage mainly through its direct action and indirect action of folic acid, ascorbic acid and ·OH scavenger activity. In conclusion, the effect of 1-MCP on postharvest storage characteristics of heart-shaped cabbage was mainly related to its ability to maintain tissue antioxidant capacity.
  • WANG Guanghao, GAO Hongbo, FAN Shuangxi, LI Guohui, ZHONG Qiding, LI Yan
    Food and Fermentation Industries. 2020, 46(16): 215-219. https://doi.org/10.13995/j.cnki.11-1802/ts.023046
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    A gas chromatography-mass spectrometry(GC-MS) method was verified for the determination of exogenous technical glycerol by-products, 3-methoxypropane-1,2-diol (3-MPD) and cyclic diglycerols (CycDs). The results demonstrated that the concentration of 3-MPD and CycDs had good linearity in the range of 0.10-2.00 mg/L and 0.50-4.00 mg/L, respectively, with R2 greater than 0.999. The recoveries of 3-MPD and CycDs were 97.50%-101.11% and 100.33%-104.67%, respectively. The limits of detection were 0.02 mg/L for 3-MPD and 0.08 mg/L for CycDs. The intra- and inter- day precisions were 2.05% and 4.14% for 3-MPD, 1.18% and 2.82% for CycDs. There was no significant difference in results of comparison samples from the Bundesinstitut für Risikobewertung (BfR) (P>0.05). This is the first time to detect the contents of exogenous technical glycerol by-products in wines in China, which introduces a new way to identify the authenticity of wine glycerol for China and provides method for the limited standards and adulteration analysis of exogenous technical glycerol by-products in wine.
  • DONG Yuanyuan, LI Ruijia, ZHANG Ming
    Food and Fermentation Industries. 2020, 46(16): 220-225. https://doi.org/10.13995/j.cnki.11-1802/ts.023235
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    In this study,the volatile flavor substances of egg curd were extracted by headspace solid phase microextraction (HS-SPME), and the key flavor substances were determined by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity value (OAV). Then the content of key flavor substances was regulated. The results showed that the key flavor substances of egg curd were hexanal and nonanal, which contribute to oil and fragrance in the overall flavor. And the addition of butter and whole milk powder could significantly increase the content of the two key flavor components in egg curds. When butter was added up to 7%, the content of hexanal reached the maximum value of 1 945.5 ng/g, which was 8.28 times higher than that of the control group. Furthermore, when 1% butter was added, content of nonanal reach the highest value of 524.2 ng/g, 71.8% higher than the control group (P<0.05). Moreover, the results of heatmap chart analysis showed that the addition of whole milk powder and butter could significantly improve the flavor of dried eggs and produce more aromatic substances with lower threshold such as aldehydes and alcohols, which could be used as the ingredients to enhance the characteristic flavor of egg curd.
  • OUYANG Xiuyun, LI Lin, ZHANG Linwei, CHENG Yunhui, XU Zhou
    Food and Fermentation Industries. 2020, 46(16): 226-230. https://doi.org/10.13995/j.cnki.11-1802/ts.023311
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    With water-soluble up-converting fluorescent nanoparticles (UCNPs) and gold nanoparticles (AuNPs) as energy donor-receptor pairs, a fluorescence resonance energy transfer (FRET) immunosensor was designed for the detection of aflatoxin B1 (AFB1). The proposed FRET immunosensor revealed a wide linear range of AFB1 concentration in 0.05-20 ng/mL (R2=0.990 9) with an extremely low detection limit of 0.02 ng/mL. This method was applied to the detection of peanut oil samples free of AFB1 contamination. The recoveries of AFB1 at three spiked levels (0.1, 1, 10 ng/mL) were in the range of 106%-112% with the relative standard deviations (RSDs) less than 4.7%. These results showed that the FRET immunosensor established in this study had good specificity and high sensitivity in the rapid detection of AFB1 in food.
  • YU Huaizhi, JIANG Bin, SUN Chuanhu, CHEN Dongjie, WANG Zhongqiang, ZHANG Yuhua, GUO Fengjun, ZHANG Changfeng
    Food and Fermentation Industries. 2020, 46(16): 231-235. https://doi.org/10.13995/j.cnki.11-1802/ts.023530
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    Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was performed to analyze the odor fingerprints of nectarines collected from five different locations (Pinggu Beijing, Yuncheng Shanxi, Yangshan Jiangsu, Hangzhou Zhejiang, and Dujiangyan Sichuan). Principal component analysis (PCA) and a matching matrix were then used to explore differences in the volatile organic compounds (VOCs) odor fingerprints. A high quantity of esters was found in nectarines from all samples, including ethyl acetate, butyl acetate, amyl acetate and isoamyl acetate. Most of the VOCs were the same type, but showed different concentration. Yuncheng nectarines showed the highest content of specific VOCs compared to the other four kinds of samples, which showed significantly higher contents of hexanal, 1-hexanol, and 1-propanol. While, propyl acetate, isoamyl acetate, and 3-methylbutyl acetate were specifically found in Yangshan nectarines. The amyl acetate content in Hangzhou nectarines was higher than that found in the other four types. Both Yangshan and Dujiangyan nectarines were Baifeng variety, but had distinct flavors due to their adaption of different geographical environments. Through 3D-PCA and matching matrix analysis, five nectarines could be distinguished from each other. HS-GC-IMS could be used to rapidly distinguish differences in VOCs among nectarines of different locations, thus providing data and theoretical support for the evaluation of volatile odors and the identification of producing areas of nectarines.
  • ZHANG Weibiao, GU Yaping, ZENG Dingling, WANG Rui, LIN Huichun, YIN Yijuan, FANG Changfa
    Food and Fermentation Industries. 2020, 46(16): 236-242. https://doi.org/10.13995/j.cnki.11-1802/ts.023753
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    The stability of 98 pesticide standards and two matrix standards in three commonly used solvents, namely acetonitrile, acetonitrile/water (1∶1), and methanol/water (1∶1), was tested using QuEChERS-LC-MS-MS. The continuous measurement results of the standards for 11 hours showed that the peak area of the standards in methanol/water showed relative long-term stability than that in acetonitrile/water; while the stability in acetonitrile was poor. When methanol/water was used to prepare the standards, tetrabenazine, flufenuron, fenflufen, and isocarbazone were to be unstable. The unstable pesticides in methanol/water were tetramazine, flubenzuron, fenflufen, and allazurea. The stability results of the two matrix standards for 3 hours in leeks and oranges indicated that pesticide stability in the orange matrix was better, and methanol/water contributed more to the stability of the test results.
  • ZHANG Zhe, YU Xuejian, CAO Yanhua, YAO Su
    Food and Fermentation Industries. 2020, 46(16): 243-248. https://doi.org/10.13995/j.cnki.11-1802/ts.023867
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    Lactobacillus casei is a kind of microorganism that is commonly used as probiotic, and it is one of the most valuable species in Lactobacillus. It has been over 100 years since Lactobacillus casei was isolated by von Freudenreich in 1889, but the systematic nomenclature and taxonomy of Lactobacillus casei have always been controversial. In particular, the type strain, systematic classification and nomenclature of Lactobacillus casei have been changed several times with the progress of taxonomic technology. The change of systematic nomenclature and taxonomic status of Lactobacillus casei and its closely related strains are reviewed in this paper with the progress of taxonomic research methods in recent years. We hope it can provide knowledge of taxonomy and nomenclature of Lactobacillus casei and its closely related species, so as to better understand this species and promote its application in various aspects.
  • CAI Yanping, YU Xiaowan, ZHANG Qingchun, HE Xiaoting, SHAO Tianlun, HAN Tiao, LIU Yefeng, DING Yuting, LIU Jianhua
    Food and Fermentation Industries. 2020, 46(16): 249-256. https://doi.org/10.13995/j.cnki.11-1802/ts.023834
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    There are many types of aquatic products, of which the amino acids ratio is close to humans. Compared to bioactive peptides from terrestrial animal and plant proteins, bioactive peptides from aquatic products exhibit their own advantages, which have attracted widespread attention of researchers and become a research hotspot in the food industry in recent years. In this review, the basic concepts, research status, preparation methods and structure-activity relationship of aquatic bioactive peptides were summarized. Taking fish, shellfish and crustaceans as examples, the research progress of antioxidant, anti-hypertensive, and anti-microbial bioactive peptides were comprehensively described. Finally, the common problems in the current development of bioactive peptides from aquatic products were summarized and prospected, which could provide a reference for the further development and utilization of bioactive peptides from aquatic products.
  • WANG Shixin, KAI Lang, YANG Jingyi, JI Xingming, QIAN Hanqi, XU Yan, DU Hai
    Food and Fermentation Industries. 2020, 46(16): 257-263. https://doi.org/10.13995/j.cnki.11-1802/ts.023723
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    Alcoholic liver disease (ALD) is a global disease associated with chronic overdrinking of alcohol. In addition to abstaining from alcohol, giving full play to the effects of health factors in alcoholic beverages could also reduce the harm of alcohol to human body. Strong aroma-type Baijiu(Chinese liquor) is the liquor with the highest sales volume in China. The content of short-chain fatty acids (SCFAs) in strong aroma-type Baijiu is high, and it has important contribution to the flavor of the liquor. These SCFAs are mainly metabolites of Clostridium spp. in pit mud with certain biological activities, which can accelerate the metabolism of ethanol in vivo, reduce liquor intoxication, affect the growth and metabolism of gut microbes, protect the intestinal mucosal barrier, participate in host immunity and inflammatory reactions, and are closely related to the development of alcoholic liver disease. This paper reviewed the production and physiological effects of SCFAs and its ethyl esters in strong aroma-type Baijiu.
  • JIANG Maoting, HUANG Xuesong
    Food and Fermentation Industries. 2020, 46(16): 264-269. https://doi.org/10.13995/j.cnki.11-1802/ts.024070
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    Alliin is the most sulfur-containing compound in garlic bulbs, accounting for more than 90% of the sulfur-containing compounds in garlic. Studies have shown that alliin has a variety of pharmacological or biological activities. This article reviews the latest research progress in its biosynthesis, absorption and metabolism, biological activity, and its application potential, which can provide a relevant basis for its further development and application.
  • HU Leiqi, GUO Changkai, PAN Zhihai, LUAN Donglei
    Food and Fermentation Industries. 2020, 46(16): 270-275. https://doi.org/10.13995/j.cnki.11-1802/ts.023358
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    Microwave heating has been widely used in food processing due to its fast heating rate, short heating time as well as high thermal efficiency. In addition to thermal effects, some other phenomena cannot be explained by the temperature change during microwave processing, which is so-called the special or non-thermal effects of microwave. The non-thermal effects of microwave can improve the inactivation efficiency of microorganisms and the functional characteristics of proteins. It can also affect the catalytic activity of enzymes in food. This article summarized the methods which were widely used in the study of microwave non-thermal effects, including same heating rate method, low power microwave radiation method and microwave radiation with same cooling rate method. Based on these multiple methods, the non-thermal effects of microwave in foods were sorted out. This research also provided a theoretical reference for the wide applications on the non-thermal effects of microwave fields in food processing.
  • GUAN Yuanyuan, YANG Ting, GE Yujia, HUANG Jing
    Food and Fermentation Industries. 2020, 46(16): 276-282. https://doi.org/10.13995/j.cnki.11-1802/ts.023939
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    Starch-branching enzyme (SBE, EC 2.4.1.18) is a glycosyltransferase involved in starch biosynthesis. It can cut the α-1,4-glycosidic bond in starch molecules and form non-reducing oligosaccharide connecting to the receptor chain through α-1,6-glycosidic bond to form α-1,6 branching sites. Through these “cutting-transfer-linking” processes, a new type of biologically modified starch named highly branched starch can be obtained. Microbial-derived starch branching enzymes have the advantages of high yield and better stability as well. It can be easily expressed in heterologous hosts. As a consequence, mass production of SBE has become a research hotspot in recent years. Among many hosts for enzyme expression, Escherichia coli and Bacillus subtilis are the most common host strains for heterologous expression of SBE. This paper focused on recent advances in strategies for high-efficiency heterologous expression of microbial-derived SBEs in these two hosts, providing important references for further investigation of the mechanism of SBE function and the industrialized application of modified starch.
  • LIU Yuxuan, HUANG Xiaohong, XU Ye, NIU Shuhui, WANG Yilun, YANG Yifang, XIAO Zihan, YU Qinxin, LIU Shuliang, AO Xiaolin, CHEN Shujuan, LIU Aiping, HE Li, YANG Yong
    Food and Fermentation Industries. 2020, 46(16): 283-289. https://doi.org/10.13995/j.cnki.11-1802/ts.023785
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    Nitrosamine is a common chemical in processed meat products, while, it is hepatotoxicity. Nitrosamine is also a cancer risk factor and can be transferred to fetus through the placental barrier. The most common methods to reduce nitrosamine can be categorized into physical, chemical, and biological approach according to their technical principles. In recent years, biological approach, especially lactobacillus was used to reduce N-nitrosamines, coordinate flavor of meat products, extend shelf-life, and facilitate standardized operations as well. In this article, different types of nitrosamine and their toxicity, content and formation from meat and seafood products, have been reviewed. The application of lactobacillus to reduce nitrosamine has also been emphatically discussed, which could provide theoretical guidance on the biological technique to reduce nitrosamines in meat products.
  • LIANG Peng, ZHANG Huadan, LIN Xianming
    Food and Fermentation Industries. 2020, 46(16): 290-295. https://doi.org/10.13995/j.cnki.11-1802/ts.023760
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    To strengthen the ideological and political literacy and professional ethics of the food science and engineering professionals, and improve the effect of classroom teaching, this work combined the concept and pattern of " ideological and political education", took the core course of "food technology" as an example, excavated the ideological and political elements of the course systematically, and explored the effective teaching path to achieve the ideological and political objectives of the course. The research content mainly focuses on the curriculum goal of food technology, seeking the path to achieve teaching and education, achieving better teaching effect, and realizing the organic unity of value guidance, knowledge education and ability training. At the same time, it also provides reference for the ideological and political education reform of other professional core courses.