25 July 2011, Volume 37 Issue 07
    

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    Food and Fermentation Industries
  • Wu De-jing, Zhang Jian-hua, Mao Zhong-gui
    Food and Fermentation Industries. 2011, 37(07): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.022
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    The wild yeast strain isolated from the continuous crystallization of L-glutamic acid production was preliminary identified and the possible approaches preventing its contamination were consequently investigated in this study.The results suggested that this wild yeast belongs to Candida and it could assimilate and utilize L-glutamic acid for its proliferation,causing the decrease of glutamic in the fermentation broth.Through analysis of the wild yeast's growth-characteristics,it could be concluded that the growth of the yeast almost ceased when the temperature was above 50℃ and could also be inhibited to some extent during the decrease of the pH to the isoelectric point 3.22.Considering the characteristics of the continuous crystallization,the reduction of residence time to avoid contamination was also investigated.Experimental results showed that when the residence time was adjusted to below 9.12h,the wild yeast could be diluted and washed out from the crystallizer.This operation reduces the loss of the main product of glutamic acid during the extraction process.
  • Liu Gang, Huang, Qing-rong, Shi Tong-fei, Li Fan, Fan Xiao-dan, Yang Ri-fu, Qiu Tai-qiu
    Food and Fermentation Industries. 2011, 37(07): 6-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.023
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    A new protein-based water soluble compound OPI-MPEG,has been synthesized using hydrophilic polyethylene glycol monomethyl ether(MPEG) substitutions.The success of synthesis was confirmed by FT-IR and 1HNMR spectroscopy.The morphology of OPI-MPEG has been investigated by using tapping mode atomic force microscopy(TP-AFM),the results show that the largest size of OPI-MPEG is about 10.5nm,the least size is about 2.5nm,and the average size is about 5.0 nm.OPI-MPEG had good solubility in water and other organic solvent.Foaming ability and stability has increased to 78.3% and 68.0%,respectively.Emulsifying and emulsion stability has increased to 60.8% and 55.3%,respectively.
  • Wang Kai-tuo, Zheng Yong-hua, Shang Hai-tao, Jin Peng, Rui Huai-jin
    Food and Fermentation Industries. 2011, 37(07): 11-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.002
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    The present study was to investigate the effect of the combined treatment of MeJA and antagonistic yeast Pichia membranifaciens for control of green mold decay caused by Penicillium citrinum on Chinese bayberry fruit(Myrica rubra Seib & Zucc.Cv Wumei) and to analyze the effect of MeJA on the growth of the yeast and pathogen as well as the disease resistance.The results exhibited that the biocontrol activity of P.membranifaciens on the disease was enhanced by the addition of MeJA,1×109 CFU/mL P.membranifaciens combined with 10 μmol/L MeJA resulted in a remarkably improved control of the disease compared with applying yeast or MeJA alone.Meanwhile,the combined treatment induced higher defense-related enzymes activities than either alone.In addition,adding MeJA positively influenced the population of P.membranifaciens in NYDB medium and fruit wounds.However,MeJA had no direct inhibitory effect on spore germination and germ tube elongation of P.citrinum.Thus,these results suggested that MeJA could improve the biocontrol activity of P.membranefaciens on green mold decay on Chinese bayberry fruit and the improved control of the disease by MeJA is directly because of the increased population size of antagonist,and indirectly because of the enhanced disease resistance.
  • Qiu Zhao-kuan, Zheng Ren-chao, Zhang Qing, Zheng Yu-guo
    Food and Fermentation Industries. 2011, 37(07): 17-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.017
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    (R)-1,3-butanediol is an important chiral building block and template in asymmetric synthesis.Carbonyl reductase catalyzed asymmetric reduction of 4-hydroxy-2-butanone is an effective way for large scale production of(R)-1,3-butanediol.In this paper,culture conditions of Candida krusei ZJB 09162 producing carbonyl reductase were optimized as follows: glucose 50.0 g/L,yeast extract 50.0 g/L,(NH4)2HPO4 2.5 g/L,KH2PO4 2.5 g/L,NaCl 1.0 g/L,initial pH 6.0,medium volume 12%,inoculum size 4%.Under these conditions,the yield of(R)-1,3-butanediol reached 85%,with an optical purity of 99% e.e.
  • Yang Mei-jing, Chen Xiao-bo, Zhao Jing-jing, Niu Shuai-ke, Wang Zhao-chun, Li Yan
    Food and Fermentation Industries. 2011, 37(07): 22-27. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.024
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    The aim of this study was to investigate dynamics of yeasts during spontaneous fermentation of wine.Yeasts associated with Cabernet Sauvignon grapes were isolated and identified.123 yeast strains were obtained,among those,71 and 52 strained were obtained in 2009 and 2010 respectively.10 WL-culture-types were obtained through colony morphology on WL medium.5 types were both isolated in the two vintages.Yeasts were differentiated to 9 types using 5.8S rDNA-ITS region RFLP analysis.And 8 specises(belonging to 7 genuses) were obtained: Aureobasidium pullulans,Hanseniaspora uvarum,Rhodotorula mucilaginosa,Pichia caribbica,Hanseniaspora vineae,Cryptococcus flavescenss,Candida zemplinina and Saccharomyce cerevisiae.Yeasts belonging to Saccharomyce genus were the main microbe during the late-mid stages of spontaneous fermentation,while in the early stages,non-Saccharomyce yeasts were dominant.
  • Chen Hong-man, Sun Yu-hui, Kan Guo-Shi, Ren Da-ming, Yang Jia-ying, Cai Jin-tao
    Food and Fermentation Industries. 2011, 37(07): 28-33. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.018
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    A thermophilic strain NR615 possessing cellulase was isolated at 60℃ from hot spring samples.Based on the ITS sequence and phylogenetic tree analysis,strain NR615 was identified as Aspergillus fumigatus.The strain was capable of growing well at 28~60 ℃.According to optimization condition of cell growth and enzyme production,the initial pH is 6.5.The supernatant of strain incubated medium showed efficient activity of cellulase with addition of crystalline cellulose as carbon and beef extract as nitrogen sources respectively.The highest enzyme activity at 2.41 IU/mL was reached after incubation for 5d.The optimal pH of the celullase for the reaction is 5.0.This enzyme shows stable activity over a broad range of temperature from 50 ℃to 70 ℃.These characteristics of the cellulase demonstrated that it has potential application in the thermostable cellulase field.
  • Li Nan, Wang Ling-ling, Wu Zhi-jian, Wang Wen-meng
    Food and Fermentation Industries. 2011, 37(07): 34-38. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.025
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    The properties of glutamate decarboxylase(GAD) from corn germ were investigated.The GAD showed its maximal activity at 40℃ and pH5.7 respectively.The GAD was sensitive to temperature.Its activity remains 39% under 60 ℃ after 1h,and it is inactive at 85℃.However,the GAD had a relatively wide pH range for stability,whose activity remained at 80% under pH 4.5~7.5.The Km and Vmax of GAD for Glu were 51.87mmol/L and1.807mg/min respectively.Moreover,KCl,NaCl and SDS inhibited the GAD activity remarkably,whereas Ca2+ could activate the GAD,this showed that Ca2+ enhanced the affinity between enzyme and the substrate.
  • Li Ying-chang, Ma Chun-ying, Cai Jia-ying, Cheng Miao
    Food and Fermentation Industries. 2011, 37(07): 39-42. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.026
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    Cholinesterase was screened from different animal tissues,and the characteristics of cholinesterase and the detecting conditions of organophosphorus pesticides were studied in this paper.The results showed that cholinesterase activity from donkey serum was high.Cholinesterase from donkey serum was chosen for the detection of organophosphorus pesticides.It is observed that the optimum temperature of enzymatic reaction was 35 ℃,and the optimum pH value range from7.5 to 8.0.The enzyme activity was not inhibited by excess butyryl thiocholineiodide,and the optimal concentration of substrate was 5 mmol/L.The enzyme activity was unchanged at 35℃ for 60 min,which showed the good thermal stability of the enzyme.IC50 of dichlorvos was 0.124 mg/mL and its inhibition time was 15 min.
  • Wang Ying-yao, Luan Xia, Wei Cui-ping, Zhang Shuang-yu, Duan Zhang-qun
    Food and Fermentation Industries. 2011, 37(07): 43-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.027
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    The composition,antioxidant activity in vitro and inhibition of ACE activity of rapeseed protein hydrolysates(RPH) were analyzed in this paper.The protein hydrolysates were separated by gel filtration chromatography into different components.The relationship of antioxidant activity in vitro and inhibition of ACE activity of different components between the amino acid composition and the molecular weight distribution of the components were discussed.The result shows that the protein hydrolysates have good functional properties in vitro.Among nine peaks separated by Sephadex G-25,peak 2,4 and peak 5 have better functional properties in vitro;these peaks contain higher levels of hydrophobic amino acids and more than 90% of the molecular weight distribution which is lower than 1000.
  • Li Fen-fen, Zhang Ben-shan
    Food and Fermentation Industries. 2011, 37(07): 47-50,56. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.028
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    SEM,laser scattering,differential scanning calorimetry(DSC),X-ray diffractometry(XRD) were applied to determine the properties of corn starch acetate pretreated by pulsed electric fields.Comparison with untreated by pulsed electric fields was studied.The results showed that corn starch with pretreated was easier to add acetyl than untreated ones.The mean volume diameter and the specific surface area(SSA) of corn starch acetate increased with pulsed electric treatment.The X-ray diffraction pattern showed that the crystalline region of treated sample was damaged and the relative crystallinity was decreased.Gelatinization temperatures,peak temperatures and enthalpy of corn starch acetate treated by pulsed electric fields were all decreased.
  • Qi Yong-xia, Chen Fang-xin, Li Zeng-zhi
    Food and Fermentation Industries. 2011, 37(07): 51-56. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.003
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    The biological characteristics of Metarhizium anisopliae were compared with different culture media,carbon sources and nitrogen sources by measuring the mycelium growth,dry mycelium biomass and conidia production.The results showed that the optimum culture media,carbon source and nitrogen source for the mycelia growth of M.anisopliae was PSA,maltose and yeast,respectively.The PSA,white granulated sugar and peptone were the suitable media,carbon sources and nitrogen sources for the biomass accumulation,which are in contrast to Czapek,lactose and urea.PSA is suit for the conidial production and the maltose and potassium nitrate was the most feasible carbon source and nitrogen source for conidial compared to glycerol and ammonium sulfate.The anti-fungi assay of the secondary metabolites of M.anisopliae revealed that secondary metabolites produced in Czapek liquid media have more inhibition effects than that in SDAY.Similarly,the anti-fungi effects by the secondary metabolites produced in the sucrose as the carbon source and/or the peptone as the nitrogen sources is better than those by others.
  • Zeng Zhe-ling, Hao Chun-qing, Zou Qiang
    Food and Fermentation Industries. 2011, 37(07): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.029
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    After comparing the adsorption and desorption rate of XDA-7,AB-8,D101,DA-201,X-5,XDA-7 was selected as the optimum resin to purify the roselle red pigment.The purifying processing conditions of roselle red pigment was confirmed by the single factor and orthogonal test,and the structure of the roselle red pigment was identified by IR.The optimum absorption conditions were :sample 2mg/mL,the flow rate 1.75mL/min,pH 2.76.The optimum desorption conditions were : the volume of elution 60mL,concentration of eluent 75%,pH of eluent 3.5,elution rate 1.5mL/min.After the purification,the color value of roselle red pigment was 52.6,which was as much as 7 times of unpurified pigment.The structure of the roselle red pigment was identified by IR.The main structure of the pigment was cornflower-glucosides or delphinium-glucosides by IR.
  • Zhang Li-yan, Liu Qi-lian
    Food and Fermentation Industries. 2011, 37(07): 63-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.030
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    Alcalase2.4 L was selected for the hydrolysis of protein in decalcified crab shell.The optimum conditions for hydrolysis,microstructure of chitin deproteinized and the amino acid composition in hydrolysate were investigated.The degree of hydrolysis was up to about 14% when the hydrolysis was carried out at the optimal conditions(60℃,pH8.0,solid to solution ratio 1∶ 3 and enzyme to substrate ratio 3000U/g).The surface of chitin deproteinized by Alcalase2.4 L was glabrous and it was different from the microstructure of chitin deproteinized by alkaline solution.The amino acid composition in hydrolysate obtained by alcalase2.4 L hydrolysis corresponded with the ideal demand mode of human that is recommended by FAO and WHO.The content of umami amino acids was high in the hydrolysate.
  • Zhao Shou-jing, Wu Xiao-yan, Liu Li, Du Hui-yun
    Food and Fermentation Industries. 2011, 37(07): 68-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.031
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    Microorganisms were screened from garden soil and pickles to meet the requirements conditions for the wet corn starch process,which are at 50℃ and pH3.5~5.We did identification of morphological and molecular biology of the microorganisms.The microorganism was initially identified as Aspergillus fumigatus(A.fumigates strain).We studied the enzyme properties of crude enzyme of acid protease extracted from the fermentation broth,and the results suggested that the crude enzyme still maintained a high stability at 50 ℃ and pH 3.5~5.The fermentation broth was applied in the production of corn starch to optimize the conditions of corn soaking.The optimum soaking conditions for corn steeping processing were: steeping water temperature 50℃,lactic acid 0.5%,SO2 0.08%,initial immersion 12h,add 12% soaking broth 10h.The technology can reduce environmental pollution,short soaking time of 26h,so it is more conducive to apply to the industry production.
  • Xu Gao-dan, Jiang Yu-jian, Yu Jia-qing
    Food and Fermentation Industries. 2011, 37(07): 73-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.032
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    The cultivation conditions for the production of enzyme by Aspergillus oryzae 3.042 under solid-state koji-making were investigated.The effects of initial pH and the addiction of small amount of lactic acid bacteria on enzyme and spores production were studied.In this experiment,soybean meal and wheat bran(ratio 55∶ 45) as raw material,the material to water ratio of 1∶ 0.6,0.3% to 0.5% of Aspergillus oryzae 3.042 were inoculated with Aspergillus spores,and incubated at 33 ℃.Results indicated that when initial pH6.5,the max neutral protease activity was(4080±61)U/g,which was higher than that in the black group by 33%~37%.Further more,adding 1.0%~2.0% of lactic acid bacteria had good effect on the process of Aspergillus koji.
  • Zhang Cui-yu, Wang Yan-chao, Xue Chang-hu, Su Wei, Yu Long, Chang Yao-guang
    Food and Fermentation Industries. 2011, 37(07): 77-80,85. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.014
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    In this study,Acaudina molpadioides was used as experimental materials,and for the first time,macroporous resins was used in decolorization of peptides.The decolorization effects of peptides from Acaudina molpadioides using 6 kinds of macroporous resins were compared.Anion exchange resin D392 was the best among them.A mathematic model for the decolorization progress of D392 via response surface experiments was established.The best decolorization technology was as follows: pH 8.5,temperature 44℃,6.5g D392 per gram of the solid,the peptides concentration 4% and treating for 3 hours.The decolorization rate using resin D392 was(83.2±1.0)%,and the peptides reserved rate was(80.5±1.9)%.This article provides an ideal proposal for the decolorization of sea cucumber peptides,improve the quality of the peptides and the references for its further use and study.
  • Ye Ya-jian, Pang Hui-zhong, Zhou Jia, Cheng Xin, Li Kun-tai
    Food and Fermentation Industries. 2011, 37(07): 81-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.015
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    The scale-up strategy for acarbose fermentation by Actinoplanes sp.A-56 was explored in this paper.The results obtained in shake-flask cultivation demonstrated that the ratio of maltose and glucose had significant effect on acarbose biosynthesis,and the feeding medium containing 3∶ 1(mass ratio) of maltose and glucose was favorable for acarbose production.Then the correlation of carbon source concentration with acarbose production was further investigated in 100 L fermenter,and the results showed that 75~80 g/L of total sugar and 40~45 g/L of reducing sugar were the optimal for acarbose production.Based on the results in 100 L fermenter,an effective and simplified scale-up strategy was successfully established for acarbose fermentation in a 30 m3 fermenter by using total sugar and reducing sugar as the scale-up parameter.As a result,4 327 mg/L of acarbose was obtained at 168h of fermentation.
  • Yan Peng, Guo Hai-fu, Chen Zhi-sheng, Hao Xiang-ying
    Food and Fermentation Industries. 2011, 37(07): 86-88. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.033
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    Using maleic anhydride and cyclohexanol as raw material and solid super acid SO2-4/SnO2-CeO2 as esterification and isomerization catalyst,mono-cyclohexyl fumarate was synthesized by one step process.The products were confirmed by GC-MS and FTIR spectrum.The optimum conditions obtained by orthogonal experiments are as follows: reaction temperature 100 ℃,reaction time 5 h,catalysts dosage 2.5 g,n(cyclohexanol)∶ m(maleic anhydride)=1.5∶ 1,the yield of mono-cyclohexyl fumarate was 57.65%.
  • Zhang Fen-xiang, Li Zhi-hua, Shao Li-jun, Li Qing-hua, Tian Cong-cong
    Food and Fermentation Industries. 2011, 37(07): 89-93. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.004
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    Physical and chemical properties of gelatin extracted from grass carp fish scales were determined,and the comparative study between the properties of fish scale gelatin and mammalian gelatin were also analyzed.The results indicated that amino acid composition of grass carp fish scales gelatin were rich in praline,hydroproline,glycine and alanine,but the contents of amino acids and hydrophobic acids were lower compared with the mammal gelatin.The α and β-component(α-chain and α-chain dimers) contributed the most of the total molecular weight of the gelatin,which was about 88%.The gelling point and the melting point were 20.8℃ and 26.9℃,lower than the mammal gelatin.The intrinsic viscosity and the surface hydrophobic index(S0) were 0.73 and 259.59,respectively.The high gel strength and speed of the gelatin formation had a good relationship with α and β-components.The gel point and the melting point were associated with the content of amino acids.The liner relationship was existed between the intrinsic viscosity and the α-component(α1+α2) of the gelatin from different resources.
  • Zhang Xi, Qi Jun-ru, Yang Xiao-quan, Zhang Ye, Zhu Jian-hua
    Food and Fermentation Industries. 2011, 37(07): 94-97,102. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.034
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    Soy protein isolate(SPI) were preheated at 80℃ for 10 hours with sodium chloride as a coagulant.protein was denatured at 95℃ for 30 minutes.The different concentration,ionic strength and pH conditions of denatured protein were studied.The soybean protein texture and gel properties were analyzed.The results showed that the solubility of the protein with pH7.0 and preheated at 80℃ for 10 hours was less than untreated SPI.;the protein gel formation with pH2 and preheated at 80℃ for 10 hours is much better than untreated SPI;in a certain range,with the increase of protein concentration and ionic strength,the gel formation is getting better.
  • Zhang Bin, Wang Pu
    Food and Fermentation Industries. 2011, 37(07): 98-102. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.019
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    Several membrane separation techniques,including ceramic membrane,ultrafiltration membrane and nanofiltration membrane,have been studied on mycophenolic acid production.The optimized conditions have been obtained.This method simplifies the mycophenolic acid production process,enhances product purity and yield,and promotes the benefit of environmental safety.The yield is increased to 65%~70%,the input organic solvent is reduced by 70%,and the usage of organic solvent was decreased by 80%,so the production cost was significantly reduced.The method also presents great application value under the current policies which advocate resource conservation,green production,and sustainable development.
  • Yu Qiu-sheng, Yuan Kai, Feng Wei
    Food and Fermentation Industries. 2011, 37(07): 103-106. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.035
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    The edible part of defatted rice bran was removed by degreasing with saponification and washing with water.The rice bran fiber was modified by physical crushing and enzyme technology.The final product contained ash 2.4%,protein 34.8%,fat 0.5%,crude fiber 22.2%,carbohydrate 35.1%;organic solvent residue reduced from 37.22μg / g of the raw materials to 1.97μg / g of the product;90%~92% of the particle size of the product were below 20μm,which was exceed the limit of the sensitivity of human's tongue.The maximum size was not more than 27μm.Finally,The edible defatted rice bran was obtained with high protein and fiber,and low fat.
  • Rana·mamat, Jing Si-qun
    Food and Fermentation Industries. 2011, 37(07): 107-111. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.036
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    A kind of beverage was obtained with Cyperus esculentus as raw material by working procedure of grinding,enzymolysis,blending,homogenization,sterilization and filling,etc..Enzymolysis conditions,flavor allocation and stabilizer formula were studied in this paperthrough the orthogonal experiment.The results showed that the best parameters of enzymolysis was liquefaction temperature 60℃,liquefaction time 40min andα-amylase0.05%.The optimum raw material ratio was cypems esculeutus to water 1∶ 20,65% syrup(sugar3.25%),citric acid 0.14%,salt 0.06%.The optimum formula of stabilizer was glycerol monostearte0.2%,sodium alginat0.12%,xanthan gum 0.15%.
  • Song Yu, Liu Kun-lun, Han Yong-bin, Gu Zhen-xin
    Food and Fermentation Industries. 2011, 37(07): 112-115. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.005
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    The effect of Na2SeO3 concentration,soaking time and temperature on germination rate and se-accumulation of soybean were investigated by response surface methodology based on central composite design(CCD).The result indicated Na2SeO3 concentration of 50 mg/L,soaking for 4h at 29.6 ℃ was the best.Under these conditions,the maximal germination rate and Se content were 92.22% and 11.87 μg/g dry weights,respectively.
  • Cao Li-li, Xu Da-lun, Zhao Hui, Yang Wen-ge, Ou Chang-rong
    Food and Fermentation Industries. 2011, 37(07): 116-121. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.037
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    To establish the quality evaluation of vinasse hairtail,the correlations between physicochemical properties and sensory qualities of vinasse hairtail were studied,then the better value of physicochemical properties were determined by principal component analysis and cluster analysis.The results showed that: there was a certain correlation between physicochemical properties and sensory qualities,such as the content of water,salt,amino nitrogen,total acid,alcohol,total sugar,protein and TBA.The quality of vinasse hairtail was good in the range of salt 3.58%~4.75%,water 46.07%~51.87%,amino nitrogen0.06%~0.08%,ethanol 2.08%~4.19%,total acid≤0.34%,TBA≤4.76.
  • Zhang Xiang-yang, Qiao Fang, Fang Chang-fa, Zhang Shu-fei, Wang Yan, Gu Ya-ping
    Food and Fermentation Industries. 2011, 37(07): 122-125. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.038
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    Dried lichee was prepared by vacuum freeze drying,microwave-vacuum drying,vacuum drying and hot air drying.The content of Vc,reducing sugar,total sugar,and total acid,color,texture of the dired lichee by those four dying methods were analyzed.The results showed that: the quality of dried lichee by vacuum freeze drying was the best,microwave-vacuum drying and vacuum drying were followed by and hot air drying was the worst.
  • Pu Lan, Li Lu, Qiu Shu-yi, You Ling, Xie Shan-ci, Xu De-fu, Ni Bin, Shui Liang-yang, Shen Liang-liang, Feng Xue-yu
    Food and Fermentation Industries. 2011, 37(07): 126-129. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.039
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    A new method of temperature control by heat exchange were studied.Comparative test were carried out between the pit installed heat exchanger and the control,and the contents of all flavoring compounds in fermentation material were measured to explore some rules in the proceeding of fermentation,and the quality of crude spirits was also evaluated.The results indicated that controlling temperature by heat exchange was feasible in strong-flavor Chinese liquor fermentation.
  • Xiong Hua, Liu Sen, Pu Kai-yang, Xiang Wen-liang
    Food and Fermentation Industries. 2011, 37(07): 130-134. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.040
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    In this paper,purple-rice was used to ferment the rice wine.The optimization values of the ratio of raw materials,the content of starter,the fermentation temperature and the fermentation time were determined by their single factor experiments.GLM(General Liner Model) uni-variant was used to analyze the experiment data using software SPSS 15.0 to explore the effects of these four single factors.And exploratory factor analysis was also used to explore the relationship between the parameters such as total sugar,reducing sugar,acidity,absolute volume of wine and the fermentation process.The results showed that the optimum values of these four factors were as follows: 1∶ 3 of ratio of raw materials,0.8% of starter,30℃ of temperature and 48h of time.The fermentation time and the content of starter affected the purple-rice wine fermentation enormously.The order was that: fermentation time>content of starter>fermentation temperature.The factors of acids and carbohydrate had a high level relationship with the fermentation process.Not only that,the way they contribute to the fermentation differs from each other.The purple-rice wine fermentation will be affected much by the changes of the acidity and the sugar of the wine.
  • Guan Xiao, Peng Jian-qiu, Jin Zhou-yun, Shen Yu
    Food and Fermentation Industries. 2011, 37(07): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.006
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    ACE inhibitory peptide derived from food protein is a kind of small peptide with special bioactive functionality.It exhibits significant antihypertensive effect by inhibiting the activities of ACE in vivo,and has become one of the focuses of research at home and abroad due to its high safety,little adverse-effect,and gentle effect of lowing blood pressure.In this paper,the present research progress of ACE inhibitory peptide on antihypertensive mechanism,quality/quantity structure-activity relationship,the relationship of ACE inhibitory activity and lowing blood pressure are reviewed in detail.
  • Dai Xing-huan, Cai Ai-hua, Zhang Hou-rui, Qin Xiang-xiang
    Food and Fermentation Industries. 2011, 37(07): 142-147. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.020
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    The technology of genome shuffling is a breeding strategy for the recombination of multi-genome by protoplast fusion.Starting with the basic principle,this review introduced strategies and methods of genome shuffling systematically based on the relevant research results.The perspective on the development of this technology in the future is also discussed.
  • Su Xia, Wu Hou-jiu
    Food and Fermentation Industries. 2011, 37(07): 148-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.041
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    This paper described the mechanism of non-enzymatic browning of orange juice,including Maillard reaction,caramel reaction,ascorbic acid oxidative decomposition and polyphenols oxidative condensation.Through the analysis of the storage and sterilization methods,storage conditions,application of browning inhibitor and adsorption resin,the research mainly focused on non-enzymatic browning control measures during the processing and storage of orange juice.
  • Tang Si-yu, Tong Hua-rong, Han Peng-fei
    Food and Fermentation Industries. 2011, 37(07): 152-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.011
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    Inductively coupled plasma mass spectrometry(ICP-MS) is a kind of effective modern analytical method for elements(many elements and isotope) detection.This paper summarized the basic principle of ICP-MS,compares and summarizes the advantage and deficiency of ICP-MS.It mainly focused on the progress in detecting tea origin and tea safety.Finally the prospects of ICP-MS technology applied in tea and other foods were forecasted.
  • Jiang Tian, Song Shi-liang, Tao Chun-chang, Fang Shu-guang
    Food and Fermentation Industries. 2011, 37(07): 157-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.042
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    Cryogenic freezing mainly uses low temperature refrigerants(e.g.liquid nitrogen,liquid carbon dioxide(CO2),etc.) as cooling medium to achieve low temperature through heat conduction and convection.The glass state may reduce damage of bacterial cell with rapid freezing rate.Cryogenic depth frozen is superior to freeze drying due to its high frozen quality,low devitalization rate,high efficiency and low cost for investment and equipment maintenance in the production of probiotics.The particle cryogenic refrigerating device is widely used in manufacture of probiotics and precedes to traditional facility.Although cryogenic freezing process results in exocellular and intracellular freezing damages,permeable or impermeable protectants can be used to reduce those damages.
  • Li Wei, Jiang Yuan, Tang Xiao-zhen, Yin Yan-ping, Zhang Xian-sheng
    Food and Fermentation Industries. 2011, 37(07): 161-166. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.012
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    Tandem mass spectrometry(MS/MS) coupled with high performance liquid chromatography(HPLC) with photo-diode array detection(PDA) method were used to analyze and identify the anthocyanins from black wheat bran.Results indicated that nine anthocyanins were identified in black wheat bran:cyanidin-glucoside,cyanidin-rutinoside,peonidin-glucoside,cyanidin-malonyl glucoside,delphinidin-glucoside,delphinindin-rutinoside,malvidin-rutinoside,peonidin-rutinoside and petunidin-rutinoside.Delphinium and peonidin anthocyanins are the major anthocyanins,the percentage of their content was 50.27% and 30.04% respectively in the total pigment.
  • Su Gui-jiao, Liu Xiong-min, Chen Min, Li Wei-guang, Ma Li
    Food and Fermentation Industries. 2011, 37(07): 167-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.021
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    A reversed phase high performance liquid chromatography method for the analysis of trans-anethole,anisaldehyde and anisic acid in biotransformation liquids was developed.The separation was performed on Kromasil-100A C18 column(250 mm×4.6 mm×5 μm) using V(acetonitrile)∶ V(water)∶ V(acetic acid)=70∶ 30∶ 0.02 as the mobile phase.The flow rate was 0.8 mL/min.The detection wave length was 260 nm.The injection volume was 5 μL,and the column temperature was room temperature.Three compounds were clearly separated in 15 minute.The method showed good linear relationship,precision and repeatability.The linearity was obtained within the range of 4.080~2.652×102 mg/L for trans-anethole(R2=0.999 9),4.580~64.12 mg/L for anisaldehyde(R2=0.999 7),and 3.780~52.92 mg/L for anisic acid(R2=0.999 3).The average recoveries of trans-anethole,anisaldehyde and anisic acid were 100.34%,101.18%,and 100.31% respectively.The relative standard deviations were 0.92%,1.75%,and 0.53% respectively.The relative standard deviations of practical sample were less than 1.1%.The method was found to be simple,rapid,sensitive and accurate for the determination of trans-anethole,anisaldehyde and anisic acid in biotransformation liquids.
  • Yin Xiao-mei, Wang Xin, Lei Lei
    Food and Fermentation Industries. 2011, 37(07): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.013
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    The improvement of spectrophotometric determination of organic phosphorus pesticide by phospho-molybdenum blue was studied.The effects of wave-length,chromogenic reaction and coexisting ions were investigated.The sensitivity,accuracy,precision and stability of the improved method were compared with GB/T 6913-2008.A good linear relationship between absorbance(A) and phosphate mass(μg) was observed under the condition of : wavelength 890 nm,2.00 mL ammonium molybdate solution(26 g/L),1.00 mL ascorbic acid(100g/L,containing 0.4 g /L EDTA),and incubated at 45℃ for 10min,.The equation was expressed as Y=0.004 53X-0.002 29(R2=0.999 84),and the apparent molar absorption was 2.118×104 L/(mol·cm).The mass concentration of PO3-4 is 0~160 μg and fits to Beer's law.Mean recoveries of phosphate varied from 95.199% to 102.097%.The method is easy to operate and applicable to the requirements of organophosphorus pesticide residues detection.
  • Ruan Gong-cheng, Li Wei, Xu Fei, Cao Hui, Zheng Zheng
    Food and Fermentation Industries. 2011, 37(07): 176-180. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.043
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    The ultrasonic parameters(velocity and attenuation coefficient) of milk with different fat content were detected at different temperatures.The relationships of fat content and ultrasonic parameters and influence of temperature on these relationships were analyzed.The experimental results showed that changes in fat content had little effect on the ultrasonic velocity,the maximum rate of the changes of velocity was just 0.164% at 39.1℃;the change of velocity / temperature in fat content was slightly bigger,the rate of which was 4.29%;attenuation increased significantly with the increase of fat content,the rate of change of attenuation at 39.1℃ was the largest of 113.2%,while the changes between attenuation / temperature and fat content was 40.4%.These indicated that the changes of attenuation with changes in fat content was the most obvious,and attenuation was little sensitive to temperature.Therefore,the attenuation coefficient is the better indicator for detecting the difference of milk fat content.
  • Liu Hai-feng, Gao Jian-xin, Gao Hui, Cheng Ni, Zheng Jian-bin, Cao Wei
    Food and Fermentation Industries. 2011, 37(07): 181-183. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.007
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    An improved method for the detection of chromium picolinate in propolis healthy food by HPLC was established.Sample was added into calibrated flask and dissolved with 100ml methnol.After ultrasonic treatment for 30min,the content of the chromium picolinate in the food was detected by HPLC with diode array detector.The results showed a good literary(r>0.999 5) of the improved method in the test range of 2~200 μg/mL and high recovery of 87.3 %(RSD<1.6%).It is concluded that the content of chromium picolinate in the propolis healthy food could be accurately detected and this provides a method for the quality control.
  • Ke Yan-na, Ge Yu, Chao Qiang-guo, Wang Shou-fa
    Food and Fermentation Industries. 2011, 37(07): 184-187. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.008
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    Celiac disease(CD) is a chronic inflammatory disorder of the upper small intestine caused by cereal allergens.CD patients suffer an inappropriate immune response to those cereal allergens and have to adhere to lifelong diets,exclusive of gluten to avoid serious complications.For wheat is the most important cereal allergen,a qualitative polymerase chain reaction method was developed to detect wheat DNA in a series of raw and heat processed foods in this paper.A pair of primers was designed to amplify a 185 bp fragment of the omega gliadin storage protein gene.The limit of the detection was 10.0 ng of DNA.This method can detect wheat DNA in thermally processed foods and is of high specificity,so it can be used as a method for labeling gluten-free foods.Meanwhile,it complements the immunochemical methods toward addressing food safety in CD patients.
  • Zhang Ying, Yu Shi-jun, Zhang Peng-fei, Zhang Long-wa, Fan Mei-zhen
    Food and Fermentation Industries. 2011, 37(07): 188-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.044
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    The volatile components in fruiting bodies of Flammulina velutiper and Agrocybe chaxingu were extracted with simultaneous distillation and extraction(SDE) and analyzed by gas chromatography-mass spectrometer(GC-MS).There were 32 and 31 volatile components identified in Flammulina velutiper and Agrocybe chaxinggu,respectively.Phenols and aldehydes were the dominant volatiles.The main component of Flammulina velutiper were identified as butylated hydroxytoluene,benzeneacetaldehyde,5-methyl-2-furancarboxaldehyde,2-methyl-phenol,2,5-diethyl-pyrazine and indole.Among 31 components in Agrocybe chashugu,butylated hydroxytoluene,2-pentyl-furan,benzeneacetaldehyde,phenylethyl alcohol,2-methyl-heptane and indole were the main components.The study provided experimental foundation for comprehensive utilization of mushroom.
  • Xue Yong, Han Xiao-yin, Wang Chao, Zhu-ge Ai-xiang, Zhang Li-li, Xue Chang-hu
    Food and Fermentation Industries. 2011, 37(07): 193-196. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.045
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    The optimum extraction process and bleach process conditions of alkali-insoluble dietary fiber from Enteromorpha prolifera was studied.Color was selected as the indicator of extraction,the optimum extracting was determined by orthogonal test.The functional properties of alkali-insoluble dietary fiber were preliminary determined.The results showed that the optimum extraction process conditions of alkali-insoluble dietary fiber was 1 g/L NaOH,alkaline cooking time 60min,HCl concentration1 g/L,the extraction rate could be as high as 21.97% with the color near light green.The optimum bleach process condition was: 0.7 g/L NaClO,solid-liquid ratio 1∶ 60,pH5,bleach time 45min.The production rates of dietary fiber could be as high as 16.88% with the color near to white.The dry base content,expansive capacity and water holding capacity of the alkali-insoluble dietary fiber from Enteromorpha prolifera were 70.49%.22.09mL/g and 510.58%,respectively.
  • Liu Xi-jian, Xiao Wen-fa, Cao Jian, Ma Zhu-li, Sheng Ying, Li Na
    Food and Fermentation Industries. 2011, 37(07): 197-200. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.046
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    In order to improve the purity of sulforaphen,the separation and purification processes for sulforaphen by macroporous resin adsorbent was studied.SP850 was selected as the best by static adsorption and desorption experiments.The conditions of dynamic adsorption and dynamic elution were also investigated.The biggest volume of SP850 resin adsorption was 20 BV sulforaphen solution and its adsorption curve fit Bohart-Adams model.The optimum technology parameters were : sulforaphen solution volume 20BV,flow rate 5BV /h,50% ethanol for elution,elution volume 20BV,elution velocity 3BV/h.Under the above conditions,the adsorption capacity was 32.83mg/mL resin.The elution field was as high as 91.84%,and the purity of sulforaphen product reached 88.7%.The research results provided a reference for sulforaphen industrial purification.
  • Wu Jia-hui, Wang Lin, Gao Fei, Yin Ruo-chun
    Food and Fermentation Industries. 2011, 37(07): 201-205. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.016
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    Effects on polysaccharide yield of enzyme digestion with different concentrations of pectinase,cellulase,laccase at fixed substrate concentration(1∶ 15) and reaction temperature(40℃) were investigated.Based on results from university test,response surface method was applied to establish the quadratic polynomial model and the validity was verified.Interactions among these three factors of pectinase,cellulase,laccase and their optimal level were discussed.Results of response surface analysis showed that: pectinase,cellulase,laccase significantly affects lentinan yield independently and a 37.07% extraction ratio of lentinan was achieved with the optimized concentration of three enzyme at 7.11%,6.82% and 3.69%,respectively.
  • Zhang Wei, Li Xue-yan, Zhang Xiu-lan, Hu Zhi-ming, Li Bing
    Food and Fermentation Industries. 2011, 37(07): 206-209. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.009
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    To optimize the extraction of monosaccharides from Jerusalem artichoke residue based on inulinase treatment,the single factor test and the orthogonal test were used.The results showed that the optimum conditions are pH4.6,enzyme dosage 25U/g,extraction temperature 60℃,liquid ratio 1∶ 25,the extraction time 6h.Under these conditions,the average extraction yield of monosaccharide is 82.67%.The hydrolysate contains mainly two kinds of simple sugars,fructose and glucose by TLC analysis.And the contents of two monosaccharides were 135.9mg/g and 84.9mg/g using the DNS method,the ratio of the two sugars was 1.6∶ 1.
  • Liu Jian-li
    Food and Fermentation Industries. 2011, 37(07): 210-213. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.010
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    Extraction and antioxidant activity of polysaccharide from Glycyrrhiza Uralcnsis in Ningxia were studied.The polysaccharide were extracted by aqueous extraction and alcohol precipitation from roots of Glycyrrhiza uralcnsis.Vc was used as control,The antioxidant capacity of the licorice polysaccharide was evaluated by spectrophotometry on its ability of scavenging hydroxyl radical(·OH),superoxide anion radical(O-2·) and 1,1-diphenyl-2-picrylhydrazy radical(DPPH·),total reducing power and the antioxidant capability on oils.Results showed that the scavenging effects of licorice polysaccharide with purity of 88.03% on ·OH,O-2· and DPPH· were significant,the polysaccharide also had a strong total reducing power and the antioxidant capability on oils.All these activities were concentration dependent.
  • Chen Kang, Dai Zhi-yuan, Wang Hong-hai, Weng Li-ping
    Food and Fermentation Industries. 2011, 37(07): 214-219. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.047
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    The effects of soybean protein isolation(SPI),gluten powder(GP) and whey protein concentration(WPC) on the qualities of surimi were investigated by texture analysis,color analysis and sensory evaluation.The results indicated that the addition of three kinds of non-muscle proteins increased the breaking force,gel strength,moisture holding and sensory,while it displayed opposite changes in deformation and whiteness.The optimum recipe(9.7% SPI、9.9% GP、7.6% WPC) was determined by surface response methodology(RSM),and the actual gel strength was(3 855.012±260.682)g·mm under this condition.
  • Li Fei-yan, Zhang Yi-min, Wang Xiu-Jiang, Yuan Rui-Sheng, Zhang Jia, Feng Xiao-Hui, Luo Xin
    Food and Fermentation Industries. 2011, 37(07): 220-224. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.048
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    【Objective】In order to predict the quality of chilled beef,the mathematical model should be established.【Method】This study was performed to develop predictive models for total plate count(TPC) in chilled beef during several constant temperatures(0℃,4℃,7℃,10℃,15℃ and 20℃) and the second model was established between specific growth rate and time.The validation of predictive models on the fluctuant temperature was analyzed.【Result】 The results showed that mathematical models were obtained at different temperatures with experimental data and fitted into modified Gompertz model with a high correlation coefficient(R2>95%).Comparing predictive data with experimental data during fluctuant temperature,bias factor of 0.90 and accuracy factor of 1.12 were all in the acceptable range.【Conclusion】 This demonstrated that growth models of TPC can predict the microbial quality of chilled beef.
  • Zhang Run-guang, Zhang You-lin, Tian Cheng-rui, Zhao Lei-dan, Tian Yu-ting
    Food and Fermentation Industries. 2011, 37(07): 225-229. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.049
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    Effects of different pH of CMC coating on postharvest physiological index and storage quality of Shaanxi Lintong sweet pomegranate fruit were studied.The results showed that pomegranate fruit stored at(4.0±0.5)℃ with treatment of pH 5.0,0.5% CMC coating could maintain the soluble solids content,total sugar content and titratable acidity of arils effectively.It could also slow down the rise of the relative conductive rate and browning index of skin,reduce the fruit respiration intensity and rotten rate,inhibit the activities of ascorbic acid oxidase(AAO) and polypenoloxidase(PPO),keep peroxidase(POD) activity at a relative high level.After 120 days of storage,pomegranate fruit still had a good appearance.Its sensory quality was favorable and is idea for fresh-keeping.
  • Chen Xiao-li, Ren Xiao-lin, Pu Fei, Lv Yan-rong, Xu Yi-jie
    Food and Fermentation Industries. 2011, 37(07): 230-234. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.050
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    The effects of propolis treatment on the quality and post-harvest physiology of red Fuji apple during(1±0.5)℃ storage temperature were studied.Results showed that propolis treatment significantly reduced the loss ration,delayed the decline of a* value,C* value,anthocyanins contents,improved flavonoids and polyphenols contents in epicuticular wax,pericarp,pulp of apples,effectively restrained the fading of red color.At the initial period of storage(0~150 d),propolis treatment can decrease the decay index,MDA content and the activity of PPO.It can also improve the activity of POD,delay the browning degree of apple fruits.At the later period of storage(150~180 d),propolis treatment showed no significant difference with the control group.
  • Wang Jing-jing, Wang Qing-guo
    Food and Fermentation Industries. 2011, 37(07): 235-239. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.051
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    The experiment studied the influence of low temperature conditioning on postharvest browning and fruit quality of Huangguan pear during the storage and shelf life.The results showed that appropriate cold temperature can inhibit the browning effectively,restrained the decline of titratable acid in storage and increased MDA in shelf life.It had significant effect on the inhibition of ethanol accumulation in storage and shelf life and benefit for the maintaining of fruit quality.After 24 days at room temperature,fruit with cold conditioning treatment were worse on the outside rotting but less inside damage.The optimum time for cold conditioning is 6 days.