25 September 2011, Volume 37 Issue 09
    

  • Select all
    |
    Food and Fermentation Industries
  • Yue Si-jun, Jia Shi-ru, Ding Wen-jie, Dai Yu-jie
    Food and Fermentation Industries. 2011, 37(09): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.002
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    It's a useful measure for the protection of the endangered natural resources to extract useful substances from artificial cultured species.In this study,C-phycocyanin was extracted from liquid-cultured Nostoc flagelliforme cells with repeated frost thawing followed by frozen ultrasonic method.The crude extract was successfully purified by procedure of ammonium sulfate precipitation,ion exchange chromatography with DEAE 650M column,and gel filtration chromatography with Sephadex G200 column.The purity ratio and purity factor of the purified C-phycocyanin reached 5.321 and 7.623 respectively after successive purification procedure.It has a maximum absorption at 615nm and a maximum fluorescence emission at 646nm.There are two bands appeared at about 15.7ku and 16.8 ku for SDS-PAGE,which are attributed to α and β subunits of C-phycocyanin.The stability tests indicated that C-phycocyanin is stable in the range pH 6 to 8 with temperature below 30℃ in the dark or indoor light conditions.These results help the further study on exploitation of C-phycocyanin from N.flagelliforme cells.
  • Shen Ming-hua, Jin Mei-hua, Kim Sung-jun
    Food and Fermentation Industries. 2011, 37(09): 7-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.013
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A Fibrinolytic enzyme was purified from the mycelia of Pleurotus cornucopiae by ion exchange chromatography followed by gel filtration and fast protein liquid chromatography.Study the factors affected on the fibrinolytic activity of fibrinolytic enzyme from the mycelia of Pleurotus cornucopiae,and examine the fibrinolytic specialty on fibrin and fibrinogen and amidolytic activity.The apparent molecular mass of purified enzyme was estimated to be 18 ku.Its optimal pH and temperature value were 7.0 and 40℃,respectively,and it was found to exhibit a higher specificity for the substrate S-2586 for chymotrypsin.Enzyme activity was enhanced by Co2+ and Mg2+,but inhibited by the addition of Cu2+ and EDTA.The mycelia of Pleurotus cornucopiae may thus represent a potential source of new therapeutic agents to treat thrombosis.
  • Bao Yu-ming, Tao Yu, Hou Hu, Zhao Xue, Li Ba-fang
    Food and Fermentation Industries. 2011, 37(09): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.046
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Frozen abalone visceral were used as materials.The general components of abalone visceral were analyzed.The optimized conditions of ultrasound-assisted glycoprotein extraction was selected by orthogonal analysis on the basis of single factor experiments.The optimized conditions of ultrasound-assisted extraction were as follows: NaCl concentration was 5%,the ratio of material to solvent was 1∶ 9,ultrasonic power was 300 W and ultrasonic time was 40 min.The extraction rate of glycoprotein in the extraction was 69.7mg/g by this method,the extraction ratio increased by 28.5% compared to the tradition method.Furthermore,the glycoproteins were precipitated by(NH4)2SO4 and isolated by DEAE-Cellulose and SephacrylS-300 HR.Results showed that a homogeneous glycoprotein(AGP-Ⅱ) was obtained.The molecular weight of AGP-Ⅱ was estimated to be 73.7 ku by SDS-PAGE.AGP-Ⅱ contained 12.4% total sugar,76.6% protein.
  • Li Wen-xiu, Zhang Dan-dan, Dou Wen-fang, Xu Hong-yu, Xu Zheng-hong, Shi Jin-song, Lu Zhen-ming
    Food and Fermentation Industries. 2011, 37(09): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.017
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A α-amylase producing strain was isolated and identified as Bacillus subtilis.After the treatments of UV and UV-LiCl,a high-producing α-amylase mutant(XLG-51) was obtained.Further study showed that the α-amylase produced by XLG-51 was fairly thermo stable and acid stable,and the optimum temperature and pH were 60℃ and 5.5 respectively.SDS-starch-PAGE electrophoresis and enzymography analysis revealed that the enzyme had a molecular weight of about 60 ku.Furthermore,the experiment was amplified on 5 L fermentor and the yield of enzyme activity was 5298 U/mL.
  • Qin Yun-hua, Mu Wan-meng, Jiang Bo
    Food and Fermentation Industries. 2011, 37(09): 22-24. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.003
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A DNA encoding fibrinolytic enzyme(FE) was amplified from Bacillus sp.nov SK006 using PCR.Sequencing showed open reading frame is composed of 828 bp encoding a putative protein of 276 amino acid residues.The cDNA was cloned into an expression vector pET-22b(+) and expressed in Escherichia coli BL21(DE3).The recombinant protein was purified to electrophoretical homogeneity by affinity chromatography using Chelating Sepharose Fast Flow resin.The purified recombinant FE had an approximate molecular weight of 28 ku by SDS-PAGE analysis.
  • Li Xiao-qin, Qian He, Zhang Wei-guo, Han Mei, Wang He-ya
    Food and Fermentation Industries. 2011, 37(09): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.018
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Carotenoids production through fermentation possesses great advantages.We got a strain of Sporidiobolus pararoseus which produce more than ten kinds of carotenoids.The technologies of TLC,HPLC and LC-MS were used to separation and identification of these carotenoids in the extract of fermentation products after purification by silica gel column.With the information of ultraviolet absorption spectroscopy,mass spectrum and the regular yeast metabolism pathway,four kinds of carotenoids were identified.β-carotene was one of the products of Sporidiobolus pararoseus,and the other three components could be γ-carotene,torulene,and torularhodin.
  • Zhu Xin, Zhang Jian-hua, Zhang Hong-jian, Mao Zhong-gui, Yang Yu-ling
    Food and Fermentation Industries. 2011, 37(09): 31-35. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.019
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The isoelectric point of Corynebacterium glutamicum was 4.2,and the dispersed cells could be effectively formed floc by adding the flocculant of sodium polyacrylate when the pH of isoelectric mother liquor was kept 3.2,where its bacterial zeta potential was positive.In order to study the impact of agitation rate and time on flocculation,the removal efficiency of bacteria,COD and soluble protein were taken as targets,and the size distribution of floc was then determined by using Mastersize 2000.The experimental results showed the best flocculation effect was obtained when the agitation rate and time were 400 r/min and 50 s,where the removal efficiency of bacteria,COD and soluble protein were above 99%,75%,55%,respectively.Meanwhile,the size of floc and the C.V.were above 491 μm and about 53.52%,respectively.The agitation rate and time played an important role on the influence of flocculation effect and size distribution.Therefore,in order to enhance the sedimentation and filtration after flocculation,the flocculation effect and floc size could be optimized by controlling the agitation rate and time.
  • Tang Bin, Liu Jin-ying, Zhou Qing-wu, Li An-jun, Wan Chun-huan, Tang You-hong
    Food and Fermentation Industries. 2011, 37(09): 36-40. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.047
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Culture independent method was used to study the diversity of Daqu bacteria.The techniques including culture independent approach,PCR technique and 16S rDNA sequence homology analysis etc.The total DNA directly extracted from Daqu was used as PCR template.Random clones,containing almost full size 16S rDNA sequences(about 1.5 kb long),were sequenced and subjected to an on line similarity search.According to the sequences alignment and through the analysis of its comparability,the bacteria of Daqu were consisted of Lactobacillus,Pantoea,Enterobacter,Klebsiella,Leuconostoc,Erwinias,Pseudomonas and Bacillus licheniformis,which indicated their bacterial diversity.
  • Zhang Cao, Pu Lan, Li Lu, Qiu Shu-yi, Wang Tao, You Ling, Xie Shan-ci, Xu De-fu, Ni Bin, Shui Liang-yang, Feng Xue-yue
    Food and Fermentation Industries. 2011, 37(09): 41-44. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.048
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to detect the trends of microbes in fermentation material when the temperature was controlled by heat-exchanger,the number of aerobic bacteria,anaerobic bacteria,yeasts and molds were counted by culturing on Petri-dish.The results showed that yeasts could gain advantages by restraining the temperature rising at the beginning of fermentation;the metabolic of anaerobic bacteria could benefit from stable and higher temperature at the end of fermentation;the principle of "Slow rise at beginning,stable in mid and slow down at end" is good for esters forming.
  • Wang Ai-ying, Li Jun
    Food and Fermentation Industries. 2011, 37(09): 45-49. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.049
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As a new non-thermal sterilization technology,supercritical carbon dioxide(SCCO2) draws the attention of the public.But the mechanism of microbial inactivation has not been clearly explained.In this study,the extracellular and intracellular pH of a saline solution of saprophytic yeast treated by SCCO2 was determined.The correlation between pH and death rate under SCCO2 was also been discussed.The results indicated that the extracellular pH declined,but the intracellular pH first decreased,then increased,and declined slightly.The decrease of extracellular pH induced by SCCO2 was not the direct factor of death rate,but helped improve the sterilization effect.The change of intracellular pH induced by SCCO2 was the key factor of cell death.
  • Wan Chun-yan, Zhao Mou-ming, Zhao Hai-feng
    Food and Fermentation Industries. 2011, 37(09): 50-53. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.050
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effects of soy protein hydrolysates treated with Protamex on growth and fermentation characteristics of brewer's yeast were studied.Results showed that soy protein hydrolysates with different degree of hydrolysis and fractions varied significantly in growth-promoting activity for the brewer's yeast strains.SP9 with degree of hydrolysis of 19.98% showed the highest growth-promoting activity,and the molecular weight(Mw) of peptides with activity mainly below 3 ku.Supplement of peptides with Mw < 3 ku during fermentation resulted in the increases of biomass,fermentation degree and ethanol yield by 27.0%,15.3% and 25.8%,respectively,and made yeast activity at the stationary phase reach to 90.3%.
  • Li Hua-zhen, Chen Ming-xiang, Hu Hui, Ye Yan-rui, Yu Yong-qiang, Lin Ying
    Food and Fermentation Industries. 2011, 37(09): 54-58. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.020
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Several key factors which affect the production of Rhizomucor miehei lipase(RML) displayed on cell surface of Pichia pastoris were studied by 50 L scale fermentation.Results indicated that the optimum initial induction cell density(OD600) was around 250;the optimum pH during induction phase was 6.0;reducing temperature during induction phase resulted in increase of specific productivity by 1.56 and 1.32 folds at 20℃ and 25℃ respectively,compared to that of 30℃.Under the above optimum conditions,the RML activity and productivity reached 275.0 U/g and 462.5 U/(L·h),increased by 54.5% compared to that of initial conditions.Methanol/Sorbitol co-feeding strategy was also studied.By implementing this strategy and setting the sorbitol and methanol mix rate at 1∶ 4 and 1∶ 5,the RML productivity at 12h was 1.7 times of that by sole carbon resource.
  • Wang Yan-ping, Li Chao, Zaheer Ahmed
    Food and Fermentation Industries. 2011, 37(09): 59-63. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.051
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The Lactobacillus kefiranofaciens ZW3 exopolysaccharide(EPS) was produced by strain Lactobacillus kefiranofaciens subsp.kefiranofacien ZW3 isolated from Tibet kefir,and was characterized for its physiochemical properties.Fourier-transform infrared spectroscopy revealed the presence of carboxyl,hydroxyl,and amide groups,which correspond to a typical heteropolymeric polysaccharide.The gas chromatographic analysis of ZW3 EPS revealed that it was composed of galactose and glucose only.Exopolymer showed similar flocculation stability like xanthan gum but better than guar gum.Compared with commercially available hydrocolloids such as xanthan gum,guar gum and locust gum ZW3 EPS showed much better emulsifying capability and thus has the potential of being an emulsifying agent in commercial emulsions.These characteristics make ZW3 exopolymer as a good potential candidate for industrial usage,especially in food industry.
  • Zhou Xiao-li, Wang Miao
    Food and Fermentation Industries. 2011, 37(09): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.021
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The development of non-dairy probiotic food was a vatial trend in probiotic foods.Comparing with dairy-based probiotic foods,oats-based probiotic foods can provide more benefits including hight edible fiber content,low lipid and non-lactose.The feasibility of Lactobacillus helveticus growing on the full oat substrate was studied in this paper.The influence of the pretreatment and concentration of the substrate on the growth of probitic was researched.The result showed that the growth characteristics of different lactic acid bacterias in the oat-based substrate was distinctive.Oat hydrolyzed by malts could improve the growth of Lac.helveticus.As the concentration of the substrate was 7%(W/V),the pretreated substrate added 1% malts at 60℃ for 30 min was appropriate for the growth of Lac.helveticus.The cell in this medium at 37℃was cultured for 4h to reach the stabilization period of growth.The viable cell counts after fermentation for 10h were about 108 CFU/mL.As the culture was kept in at 4℃ for 21d,the viable cell counts remained above 107 CFU/mL.
  • Luo Zhi-gang, Lu Jing-jing, Sun Wei-wei
    Food and Fermentation Industries. 2011, 37(09): 70-73,78. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.022
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To provide a reference on the study of protein-starch conjugate,the formation and secondary structure of whey protein isolate-soluble starch(SS) conjugate prepared by dry-heating method were investigated.The indexes of significant changes in A294,browning intensity,free amino groups content and SDS-PAGE showed that WPI-SS conjugate was successfully prepared based on Maillard reaction under dry-heating.The results also showed that more incubation time significantly promoted glycosylation in the WPI-SS mixture.Meanwhile,the secondary structure of whey protein isolate had a considerable loss due to the covalent attachment of high molecular weight starch;the surface hydrophobicity of whey protein was reduced.
  • Guo Qing-qi, Zhang Na, He Jiao, Wang Ping, Wang Zhen-yu
    Food and Fermentation Industries. 2011, 37(09): 74-78. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.023
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The fresh extracting Lonicera edulis Turcz Juice was used in the study of thermal degradation dynamic of Anthocyanins in Lonicera edulis Turcz Juice.The pH value adjusting,temperatures control and nitrogen treatment were used in optimization the deep-processing conditions as well as providing the scientific basis for the shelf-life prediction.The result showed that the anthocyanins in Lonicera edulis Turcz Juice was unstable with heat treatment and degradation was a first order dynamic process.With the increase of temperature and pH value,the thermal degradation half-life(t1/2) and activation energy(Ea) of anthocyanins decreased significantly.The result showed that Nitrogen treatment could increase the stability of anthocyanins in Lonicera edulis Turcz Juice.
  • Zhao Wei, Chi Yu jie
    Food and Fermentation Industries. 2011, 37(09): 79-83. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.024
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to improve the gelling property of egg white powder(EWP),sodium tripolyph-osphate(STP) was used to modify EWP.Sodium tripolyph-osphate substitutability,heating time and temperature were studied as three factors on gel strength of egg white powder.On the basis of single factor experiment,the conditions of phosphorylation modification were optimized by the response surface method.Research results showed that the optimization conditions were: STP substitutability 0.5%,reaction temperature 35℃ and reaction time 4 h.Under such conditions,the gel strength was increased 2.37 times from 308g/cm2 to 730.392g/cm2.
  • Cai Ming-di, Chen Xi, Li Bian-sheng, Ruan Zheng, Wang Rui-jun
    Food and Fermentation Industries. 2011, 37(09): 84-89. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.025
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To shorten the maturation process and provide experience for industrialization,a traditional Chengang Chinese rice wine was chosen to be the object and the stainless steel coil pipe in certain size was used as the container in the demonstration of the effects of ultrasonic treatment on maturation under 25kHz,30kHz and 35kHz frequencies,0~100W/L power densities and 0~2.0h treatment time by groove style ultrasonic equipment fitted with three frequencies.Meanwhile,the research of the influence caused by different materials of container and different sizes of coil pipe was conducted.Comparisons of total esters,fusel oils,total titratable acidity,sensory evaluation and corresponding Pearson correlations were made between different aging processes on each of the Chinese rice wine.It was found that the Chinese rice wine processed under 25kHz had high sensory value;Satisfying aging effects could be achieved when the power density reached 300W/L;Temperature plays an important role in the process of maturation,good aging effect could be achieved when the temperature was controlled under 40℃;Treatment time should be appropriate,0.75h process could possess the desired characteristics of aging.Under 35kHz,there was no significant influence on sensory quality and the components of Chinese rice wine,which was in different materials of container and sizes of coil pipe,but the influence was obvious under 25kHz and 30kHz.The results conclude that the ultrasonic wave treatment is a good alternative method of Chinese rice wine to shorten the maturation time and to improve the quality of fresh Chinese rice wine,if favorable conditions are chosen.
  • Zeng Xiao-bo, Zhu Xin-gui, Lin Zhi-xing
    Food and Fermentation Industries. 2011, 37(09): 90-93. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.026
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The generation principles of L-tyrosine and its distribution in the fermentation tanks were studied by tracking the process of soy sauce fermentation.The results show that the quantity of L-tyrosine is different in winter and warmer under the influence of varied temperature,but the trend of L-tyrosine evolving is similar.In the early fermentation stage(first two weeks),there is almost no L-tyrosine separated out from suspension during winter.After a month of fermentation,about 0.15g/kg L-tyrosine was separated out.Another two weeks later,the quantity of L-tyrosine reaches 0.2 g/kg.At the fermentation terminal,0.23 g/kg L-tyrosine can be separated out.While in warmer seasons,the L-tyrosine particle is available in the mash after a week of fermentation.0.2 g/kg and 0.25 g/kg of L-tyrosine can be harvested from the suspension after a month of fermentation and when the process is terminated,respectively.The particle shapes in winter and summer are different.The distribution of different size particles varies.
  • Liu Guang-quan, Liu Yong, Li Hui, Cheng Chi
    Food and Fermentation Industries. 2011, 37(09): 94-97. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.027
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The phenylalanyl-tRNA synthase alpha subunit(pheS) gene sequences and 16S rRNA gene sequences of representative strains of 5 species and 4 subspecies from Lactobacillus casei group were analyzed by phylogenic method.The feasibility of the pheS gene sequences for species identification of the Lactobacillus casei group was studied.Results showed that the interspecies divergence of pheS gene sequences was between 6.8%~34% and the highest intra-species divergence could reach 3%.The discriminatory power of pheS gene sequences was higher than that of 16S rRNA gene sequences,the pheS gene sequences analysis could be an important tool in species identification in the Lactobacillus casei group.
  • Li Mei-hua, Wang Fang, Sun Ting, Zhang Jia-chao, Sun Chun-ling, Liu Wen-jun, Bao Qiu-hua, Sun Tian-shong
    Food and Fermentation Industries. 2011, 37(09): 98-103. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.004
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to accurately identify Enterococcus faecalis and Enterococcus faecium isolated from natural fermented dairy products,in this study,four identification methods,namely traditional physiological and biochemical identification methods,16S rRNA gene analysis,16S-23S rRNA Intergenic spacer region polymorphism and Denaturing Gradient Gel Electrophoresis were carried out to differentiate the tested strains.Meanwhile,the identification of these four methods was compared with evaluated ability.The results showed that except for the methods of the traditional physiological and biochemical identification methods and 16S rRNA gene analysis,16S-23S rRNA Intergenic spacer region polymorphism and Denaturing Gradient Gel Electrophoresis not only were competent,but also could divide Enterococcus faecalis and Enterococcus faecium into different kinds of gene isoforms.
  • Ju Xing-rong, Wang Xue-feng, Wang Li-feng, Yuan Jian, He Rong
    Food and Fermentation Industries. 2011, 37(09): 104-108. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The proper microbial strain for preparing rapeseed peptide from rapeseed meal by solid-state fermentation was obtained by means of plate cultivation and mixed fermentation,and the effects of mixed fermentation on glucosinolates degradation could be evaluated by rate of glucosinolates degradation.The results showed that the mixed strain of Bacillus subtilis and Actinomucor elegans has the best effect of mixed fermentation,and the content of low molecular weight rapeseed peptides which are produced after mixed fermentation is higher than those of the other two mixed strains.It is more suitable for producing rapeseed peptide through mixed fermentation.The mixed strain of Bacillus subtilis and Aspergillus usamii has better effect of mixed fermentation on glucosinolates degradation than those of other mixed strains,and it can be studied on detoxification in the follow-up of the experiment.
  • Dai Ning, Zhang Yu-zhong, Zhou Dong
    Food and Fermentation Industries. 2011, 37(09): 109-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.028
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Yeast cell disruption experiments have been conducted by ultra-high-pressure homogenizer.Simulated the relationship of disruption against operation parameters covering yeast concentration,homogenization pressure and operation time.Yeast cell disruption first increased as the concentration increasing and then decreased,achieved the best with the concentration about 10%.Yeast cell disruption increased with the increasing homogenization pressure,but then gradually disrupted rate reduced.Disruption increased with the homogenization time and then also gradually tended to the constant.Under ultra-high pressure conditions,a short-time operation can achieve better results.In the experimental range,10% of yeast concentration,172MPa of homogenization pressure and 17min of homogenization time are the optimum conditions.The research is an important theoretical information for further processing and utilization of yeasts.
  • Cui Shu-mao, Guo Qin, Liu Chong-Wan, Dong Ying
    Food and Fermentation Industries. 2011, 37(09): 114-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.029
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Jerusalem artichoke polysaccharide and extracellular polysaccharide of lactic acid bacteria have different functional properties which are probiotic.In this paper,a Lactobacillus plantarum with high EPS-producing capacity was selected for direct vat set(DVS) culture starter and prepared for Jerusalem artichoke pickles.The changes of the pH,total acid,viable count,vitamin C,amino acid nitrogen and soluble solids content in the pickle liquid were studied,while the effect of inulin which is the main component of artichoke on growth of Lactobacillus plantarum was studied.The yield of extracellular polysaccharide produced by the strain was determined.The results showed that inulin could promote the growth of Lactobacillus plantarum,and the yield of extracellular polysaccharide was up to 471 mg/L after 24h under the temperature of 37℃.Various indexes of Jerusalem artichoke pickle direct investment indicators were better than natural fermentation.The pH was up to 3.46,total acid content was 0.36%,the number of viable cells remained at 4.3 × 108 CFU/mL,content of vitamin C was 16.92%,content of amino acid nitrogen was 0.033%,and content of soluble solids was 15% in the pickle liquid fermented directly by the starter.The acidity of pickle products was optimum,and the liquid showed attractive white with high viable cells and rich extracellular polysaccharide.The Jerusalem artichoke pickles was of benefit to the health of the young and old due to the higher nutrition.
  • Wu Jun-chao, Gao Qun-yu, Liang Chu-qin
    Food and Fermentation Industries. 2011, 37(09): 119-123. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.030
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,pea starch was used as raw material,pea resistant starch(PRS) was prepared by cross-linking,heat-moisture treatment and debranching enzymolysis respectively.The RS contents and physicochemical properties were investigated.The results indicate that(1) all three methods could increase the RS content.The order of the amount increase is debranching > heat-moisture treatment > cross-linking.(2) Cross-linking decreased the solubility,while heat-moisture treatment and debranching enzymolysis increased the solubility,and all three methods decreased the swelling power.(3)After cross-linking and debranching enzymolysis,the gelatinization temperature and the δH of pea starch increased,starch became more difficult to gelatinize;but the heat-moisture treatment starch had two gelatinization peak.(4) The X-ray diffraction patterns indicated that crystalline pattern of pea starch was not changed with cross-linking,while the crystalline patterns of heat-moisture treatment starch and debranching enzymolysis starch changed from C to A and B,respectively.(5) The digestibility of cross-linked starch was increased,but the digestibility of heat-moisture treatment starch and debranching enzymolysis starch were decreased.
  • Liu Ling-ling, Tian Yun-bo, Tang Chu-chu, Zhang Hong, Liu Xiong
    Food and Fermentation Industries. 2011, 37(09): 124-128. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.031
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Nano-sized cellulose has excellent characters.The paper used soybean dregs which are rich in cellulose as raw materials.The grinding soybean dregs were pretreated by hydrochloric acid.The pretreatment conditions are 3 mol/L HCl in concentration,hydrolyzation temperature 100 ℃,hydrolyzation time 120 min,acid water to material ratio 50∶ 1.The soybean-dreg cellulose pretreated with HCl and dried was hydrolyzed with cellulase.The optimum preparation technology of nano-sized soybean-dreg cellulose was investigated by single factor and orthogonal experiments: cellulase dosage 3 000U/g,pH 5.0,hydrolyzation temperature 55 ℃,hydrolyzation time 6 h,water to material ratio 20 mL/g.The size of nanocrystalline cellulose with globosity appearance was 15~50 nm through scanning electron microscope and transmission electron microscope.
  • Quan Ying, Zhan Yue-hua, Chen Meng-ling, Zhang Gen-hua, Zhou Wei, Chen Jin-yan
    Food and Fermentation Industries. 2011, 37(09): 129-132. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.014
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An acrylamide molecularly imprinted polymer was synthesized by precipitation polymerization using propionamide as a template.The conditions of preparation were optimized.The imprinted polymer was evaluated by the kinetic and selective adsorption experiments.The results showed that the imprinted functional sorbent exhibited good recognition and selective ability,a faster kinetics for the adsorption of acrylamide than that made by the bulk polymerization method.The max adsorptive capacity was 6.67 mg/g.
  • Wang Yan-rong, Cui Chun, Zhao Mou-ming, Ouyan Shan, Xiao Ru-wu
    Food and Fermentation Industries. 2011, 37(09): 133-136. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.032
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Tilapia skin protein was hydrolyzed by Alcalase2.4L,Protamex,Papain,PTN6.0S,Neutrase enzymes.The hydrolysis reactions catalyzed by these enzymes were studied.Results revealed that the protein utilization,peptide yield and the degree of hydrolysis of Tilapia skin protein by PTN6.0S and Alcalase2.4L were higher than those by the other enzymes.Among the achieved hydrolysates,the hydrolysate achieved with Alcalase2.4L∶ PTN6.0S(1∶ 2) had the best result,the protein utilization,the degree of hydrolysis and peptide yield were respectively 96.37%,13.24% and 83.13%.After the ultrafiltration treatment,the ratio of the molecular weight less than 3000 u reached 97.73%,the total amino acid content increased from 97234.79mg/100g to 84076.12mg/100g.
  • Jiang Qing-jun, Xu Xi-lin, Ren Jiao-yan, Ruan Zheng
    Food and Fermentation Industries. 2011, 37(09): 137-142. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to develop new aluminum-free leavening agents to replace the traditional aluminum-containing products,the application of Glucose Oxidase(GOD),Pentopan,Lipase,and Fungamyl mixed with baking soda in fried bread sticks were studied.The methods of sensory score,calculating volume expansion and texture analysis were used to evaluate the quality of fried bread sticks.The results showed that adding enzymes in flour can effectively improve the quality of fried bread sticks.The optimal dosage of GOD,Pentopan,Lipase,and Fungamyl is 80μg/g,80μg/g,20μg/g,and40~80μg/g respectively.Among them,the highest sensory score and volume expansion are the products of added GOD,which the various parameters value of texture characteristics are closest to those of traditional leavening agents.
  • Chen Hui, Li Hong, Feng Lei, Zhang Lu, Song Guo-yong
    Food and Fermentation Industries. 2011, 37(09): 143-145. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Microorganism fermentation method was used to produce high value-added protein feed from waste-water and wastes of potato starch production.This can lower COD content in waste-water and comprehensive utilized the potato starch processing wastes.A yeast strain was screened in our laboratory,and the optimum preparation conditions of protein feed was determined as: 20% wastes in waste-water(W/V),natural pH,28℃,inoculation amount 10%,cultivation time 72 h.In the optimum condition,protein content of the protein feed production was 37.40% and waste-water COD decreased 72.29%.
  • Wang Feng, Li Bao-guo, Su Shu-qiang, Lei Hai-bin, Zhang Ming-rong
    Food and Fermentation Industries. 2011, 37(09): 146-150. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.034
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Sliced carrots drying processing by microwave-vacuum was investigated at a pressure below 1 000 Pa.Through response surface analysis,based on drying curve and temperature change curve during the process,the optimum drying parameters were shown as follows: the microwave power 2.18 W/g,pressure 330 Pa.Under the above conditions,the high quality dehydrated carrots were obtained,and drying time was 170 min.
  • Gu Wei, Liu Yuan-yang, Yang Xiao-quan, Guo Jian
    Food and Fermentation Industries. 2011, 37(09): 151-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.035
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    High-temperature peanut meal were used as raw materials.Colloid mill,microfluidization and enzyme pretreatment were compared on the effect of extracting protein yield from high temperature denatured peanut meal.The peanut protein isolate were analyzed by protein yield,protein purity,NSI,and its structure and functional properties.The results showed that jet cooking had 37.56% of protein yield and 82.5% of NSI;solubility and emulsification also improved significantly.After jet cooking,peanut protein isolate was completely denatured,soluble aggregation were produced and particle size became bigger;the hydrophobicity surface increased obviously.
  • Zhao Qiu-yan, Zhang Ping-an, Song Lian-jun, Qiao Ming-wu
    Food and Fermentation Industries. 2011, 37(09): 157-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.036
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The changes of soymilk composition and yuba quality and their correlation in the formation of yuba were studied.The result showed that protein concentration in soymilk increased from 2.80%to 4.35%,soluble solid substances in soymilk increased from 5.10% to 10.0%,protein/soluble solid substances was decreasing,pH value of soymilk decreased from 7.00 to 6.47,amino acids content in soymilk increased from 0.71mg/mL to 2.49mg/mL,reducing sugar in soymilk increased from 0.34mg/mL to1.8mg/mL in the formation of yuba.It was also found that protein content in yuba was decreasing and fat content was increasing,sensory quality,cooking ability and L* increased and then decreased in the formation of yuba.Protein content and fat content were correlated with sensory quality of yuba.L* was significantly positive correlated with color and luster of yuba.Reducing sugar content and amino acids content were significantly negative correlated with the color of yuba,and the correlation coefficient of amino acids was greater than the reducing sugar.
  • Jiang Ai-li, Meng Xian-jun, Hu Wen-zhong, Xie Hong, Tian Mi-xia
    Food and Fermentation Industries. 2011, 37(09): 161-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.037
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to provide a theoretical basis for blueberry exploiting and utilization,four northern highbush blueberry cultivars,including Bluegold,Sunrise,Sierra and Willow,were used as experimental materials.The content of antioxidant substances such as total anthocyanin,soluble polysaccharide,vitamin C and reduced glutathione were analyzed in four northern highbush blueberry cultivars.Moreover,DPPH free radical scavenging ability and superoxide dismutase(SOD) activity were investigated.The correlative relationship between DPPH free radical scavenging ability and four antioxidants were studied.The results indicated that DPPH free radical scavenging ability was significantly related with total anthocyanin content,vitamin C content and reduced glutathione content(P<0.05).The total anthocyanin content,vitamin C content,reduced glutathione content and DPPH free radical scavenging ability in Willow cultivar were significantly higher than that of other three cultivars(P<0.05).Therefore,Willow cultivar has the highest antioxidant ability.
  • Lv Hai-peng, Lin Zhi, Tan Jun-feng, Guo Li, Zhang Yue, Fei Xu-yuan
    Food and Fermentation Industries. 2011, 37(09): 166-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.038
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Three methylated EGCG derivatives were purified by preparative chromatography,and their structures were identified by LC/MS and NMR as the following: 4′,4″-di-Me-EGCG、4′,3″,4″-tri-Me-EGCG and 4′,3″,4″,5″-tetra-Me-EGCG.DPPH scavenging assay and the evaluation of total antioxidant activity experiment showed that the methylated EGCG derivatives had much lower antioxidant capability than 98% EGCG,only to 68.17% and 6.84% of 98% EGCG in average,respectively.
  • Shi Jia-yi
    Food and Fermentation Industries. 2011, 37(09): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The species of Prunus mume "Da Ye Qing"were used raw material and the extraction of polyphenol from flowers,branches and leaves were analyzed.The free radical scavenging and the reducing power of these extracts were evaluated by DPPH,ABTS,chemiluminescence and FRAP,respectively.Then,the thermal stability of these three extracts were also studied.The results showed that all three Prunus mume extracts(PF,PB,and PL) were rich in polyphenol.PB has the best free radicals scavenging ability.PF has the best reducing power.The correlation coefficients in each case were significantly high(P< 0.05).PL was the most stable in high temperature.
  • Li Li-hua
    Food and Fermentation Industries. 2011, 37(09): 176-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The antioxidant activities of crude polyphenol extracts from potato tuber were studied.The crude polyphenol extracts were extracted using ethanol,acetone and water.Antioxidant activities of three polyphenol extracts were studied including ·OH free radical scavenging,O-2· free radical scavenging,NO-2 scavenging and reducing power.The contents of polyphenol were also determined.Results showed that total polyphenol contents were 0.33~0.40 mg/mL.Three crude polyphenol extracts exhibit excellent antioxidation activitiy in different antioxidant assays.The order of antioxidation abilities were: 60% ethanol extract>60% acetone extract>water extract.This was positively correlated with the total polyphenol contents of the different polyphenol extracts.
  • Zhang Xiao-han, Huang Wei-dong
    Food and Fermentation Industries. 2011, 37(09): 180-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.009
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Wine ranking and appellation system are important criteria in reflection of regional characteristics of product quality,and they are well accepted by the governments,markets and consumers.China has just started its own wine industry,and has experienced the first 10 years of high growth.Regulation system still needs to be established.This paper is based on a random questionnaire survey from Beijing wine consumers.Data analysis suggested that although wine consumers share the common characteristics of lacking the basic knowledge of wine,most of them embraced the concepts of ranking and appellation with open arms.This paper also raises the question of establishing China's wine ranking and appellation system.
  • Han Jian-xun, Wu Ya-jun, Wang Bin, Yang Hai-rong, ChenYing
    Food and Fermentation Industries. 2011, 37(09): 185-190. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.016
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The difficulty of detecting genetically modified products lies in DNA extraction from deep-processing products.In this study,DNA from soybean lecithin which was chose as the research object,was extracted and purified by CTAB method,bead kit and NucleoSpin Food kit.The purified DNA was detected by real-time PCR using soybean lectin gene which was one of soybean endogenous genes.The detecting result showed that CTAB method was suitable for DNA extraction of soybean lecithin.By optimizing the conditions of CTAB method,improved Ⅱmethod was determined as the best DNA extraction method for soy lecithin.And DNA extracted by improved Ⅱmethod has high purity.The results of further testing of genetically modified ingredients confirmed that several commercial products were non-GMO.
  • Wang Yuan, Shen Xiao-shen, Wu Wei-hua, Cai You-qiong, Xu Jie
    Food and Fermentation Industries. 2011, 37(09): 191-194. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.039
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study was about the evaluation of a double layer plate method to detect Vibrio parahaemolyticus(V.p) in seafood.Throughout adding a certain amount of V.p in mixed cultures and seafood samples and applying frozen treatments to make V.p injured,four methods(DLAP plate,MPN method,BCVM plate and TCBS plate) were adopted to detect V.p in every experimental sample,the results of which were analyzed by SPSS software(P<0.05).The results demonstrated that the four methods were not significantly different from each other in different samples under the ideal experimental conditions.But if V.p was inactive or injured,the results of DLAP plate for detecting V.p,which could reduce at least 5 day detecting period compared to MPN method,were as effective as MPN and more accurate than BCVM plate or TCBS plate.Because of its time-saving and exactness,the DLAP plate offers a broad application for quick detecting and screening of V.p in seafood.
  • Wang Pin, Lao Hua-jun, Hu Yue, Yuan Fei, Yang Hai-rong, Chen Ying
    Food and Fermentation Industries. 2011, 37(09): 195-198. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To establish a rapid multiplex PCR assay to identify and differentiate Staphylococcus aureus The genes sea,sec,sed,see,mecA and nuc were grouped into a multiplex PCR reaction system.By optimizing the multiplex PCR primers,reaction condition and cycle parameters the multiplex PCR can identify and differentiate Staphylococcus aureus rapidly and accurately.The established multiplex PCR assay was applied in this study to identify 47 strains of Staphylococcus aureus.The results showed that the genetypes were 100% consistent with those single PCR amplification.The multiplex PCR assay in this study can be used to identify the Staphylococcus aureus in a single reaction.This assay is an effective method for identifying taphylococcus aureus isolated from foods.
  • Jing Feng, Fu Mao-run, Duan Wen-juan, Geng Yan-ling, Wang Ming-lin, Wang Xiao
    Food and Fermentation Industries. 2011, 37(09): 199-202. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.040
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A method for separation and preparation high purity capsanthin from red pepper was established.The crude capsanthin was extracted by acetone with ultrasonic extraction.Then,saponificated and separated by silica gel column chromatography.The preparative high performance liquid chromatography was used to refine and purify capsanthin with acetone and water(85∶ 15,v/v).The structure of capsanthin was identified by UV、ESI-MS、1H-NMR and 13C-NMR.The purity was determined by HPLC analysis and the purity was 99.3%.
  • Xiong Chun-hong, Li Chang, Xie Ming-yong
    Food and Fermentation Industries. 2011, 37(09): 203-207. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.041
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Total 88 fresh tea leaves samples(including new leaves and old leaves) from 5 producing district in Jiangxi province were analyzed for the contents of Cu,Pb,Cd,As,Hg and Cr according to relevant national standards.To determine the degree of metal contamination in new leaves,a revised pollution index(PI) for each metal and a Nemerow integrated pollution index(NIPI) of the six metals were analyzed.The results indicated that the contents of Cu,Pb,Hg and Cr were significantly different between new leaves and old leaves,showing the metal contamination accumulation with the years.Cu and Cr contraindication in new leaves was 11.4% and 6.8% respectively,which was in the range of slightly polluted level(2≥NIPI>1).The same results for the tea in whole province,with Pb(0.6
  • Li Bo, Lu Fei, Tian Su-yu
    Food and Fermentation Industries. 2011, 37(09): 208-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.015
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Neutral sugar,uronic acid,amino sugar and sialic acid were effectively determined simultaneously by gas chromatography after methanolysis and trimethylsilylation.Three standard monosaccharide mixtures(including Ara,Rha,Fuc,Xyl,Man,Gal,Glc,GlcA,GalA,GalNAc,GlcNAc,Neu5Ac) and two polysaccharide samples(okara polysaccharide DFP,Coprinus comatus polysaccharide F32) were methanolysis by 1 mol/L HCl/methanol at 85 ℃ for 18~24 h,neutralized with Ag2CO3 and re-N-acetylated by adding acetic anhydride for 24 h in the dark.After removing the silver salts,the dried residue was trimethylsilylated by adding silylation reagent(pyridine/hexamethyldisilazane/chlorotrimethylsilane = 5∶ 1∶ 1) for 30 min at room temperature.Then the final products were analyzed by gas chromatography.This method needs fewer amount of sample,and has higher sensitivity and resolution.It can simultaneous detect kinds of monosaccharides.It will have a great potential for application.
  • Zhou Bing, Li Jian-rong, Huang Jian-ying, Zhang Xiao, Geng Xiao-dong
    Food and Fermentation Industries. 2011, 37(09): 212-216. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.042
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The fresh-keeping effects of chitosan derivative—carboxymethyl chitosan(CMC) and chitosan coating on postharvest Lentinus edoes were investigated during storage.The indexes of sensory quality,weight loss percentage,respiration rate and cell membrane penetration,the contents of reducing sugar,malonaldehyde(MDA),vitamin C and polyphenoloxidase activity were all analyzed at 4℃ storage.The results showed that CMC coating had the best preservatives effects on decaying inhibition and color change;CO2 respiration reduced,the penetration ability of cell membrane diminished,the content of malondialdehyde reduced,PPO activity and the rate of water loss reduced.Meanwhile,reducing sugar and Vc content reduced significantly.The sensor and nutrient quality were better if Lentinus edoes were kept at 4℃.
  • Wang Cheng, Hu Fei, Qiu Li-ping
    Food and Fermentation Industries. 2011, 37(09): 217-220. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.011
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The edible complex films formed from high-amylose cornstarch(HACS),chitosan(CS) and methyl cellulose(MC) were prepared.The properties of films with mass ratio of HACS/CS 1∶ 0,2∶ 1,1∶ 1,1∶ 2,0∶ 1 and cellulose(MC) content of 0%,2%,4%,6%,8% were analyzed.Three complex films were used in the storage experiment of garden pea(Pisum.sativum.L.).The mass ratio was HACS/CS 2∶ 1,1∶ 1 and 1∶ 2(8% MC added simultaneously),respectively.The results showed that rates of weight-loss and mildewing were effectively reduced,the loss of chlorophyll and vitamin C were also delayed.Among three of them,complex film composed by HACS/CS with ratio of 2∶ 1 exhibited the best preservation effect.
  • Yang Ai-ping, Wang Kai-tuo, Jin Wen-yuan, Zheng Yong-hua
    Food and Fermentation Industries. 2011, 37(09): 221-225. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The changes of fruit quality parameters,antioxidant activity,phenolic content and enzymes activities involved in phenylpropnaoid metabolism during eight days storage at 1℃ were investigated in harvested Chinese bayberry fruit cv."Wumei".The results indicated that fruit decay rate increased,fruit quality and antioxidant activity decreased during storage.Contents of total phenolics,flavonoids and anthocyanin as well as main individual phenolic compounds increased gradually during the initial four days of storage,and then declined promptly during the remainder of storage.Statistical analysis showed a positive linear relationship between total phenolic content and enzyme activity involved in phenylpropnaoid metabolism.Therefore,the changes of antioxidant activity and phenolic content were closely related to phenylpropnaoid metabolism.
  • Li Jiang-bo, Chen Ming, Chen Jin-yin
    Food and Fermentation Industries. 2011, 37(09): 226-229. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.043
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of three concentrations(1.0%,1.5%,2.0%) chitosan coating treatments on storage quality and post-harvest physiology of Newhall navel orange stored at low temperature(7±1)℃were investigated.The results showed that chitosan treatments could delay the loss of soluble solids content(SSC),vitamin C content and titratable acid in fruits.The respiration rate of fruits was well controlled.The loss of water and decay rate of fruits were also inhibited.The loss of antioxidant enzymes SOD and CAT activity was delayed and thus prevent the degradation of Newhall navel orange.The best treatment was 2.0% Chitosan.
  • Guan Xiao-xin, Li Jiang-kuo, Zhang Peng, Zhang Ping, Feng Xu-qiao
    Food and Fermentation Industries. 2011, 37(09): 230-234. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.044
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The storage effect of Muscat hamburg Grapes under the treatment of controlled freezing point storage combined with CT-2 preservative was discussed by analyzing fruit quality and physiological and biochemical indexes at different treatments during storage.The result showed that controlled freezing point storage combined with CT-2 preservative could slow down weight loss rate,fruit fallen rate and decay rate.It also reduced total soluble solids,titratable acidity and the loss of Vc.The quality of grapes was maintained,the growth speed of MDA was slowed down and the aging process was delayed effectively.Its POD and SOD activity increased compared to the controlled freezing point storage method,and the accumulation of free radicals was reduced.Therefore the storage time was prolonged.
  • Liu Hui, Li Jiang-kuo, Zhang Ping, Nong Shao-zhuang, Wang Shan-shan, Kou Wen-li
    Food and Fermentation Industries. 2011, 37(09): 235-239. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.045
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The sensory quality and physiological indexes with different varieties of cherry was studied.The cherry was stored at freezing-point and in the modified atmosphere box 60 days and then kept in 10℃.The length of storage time was studied by measuring the changes of the sensory quality and physiological indexes at10℃.Result showed that the fresh-keeping index of Juhong and Samidou was significantly higher than Lapinsi or Leinier.But the brown stain percentage of pulp,ethanol content and MDA content were significantly lower than Lapinsi or Leinier;the storage time of Juhong and Samidou was longer than Lapinsi or Leinier,and their sensory quality was better.The Juhong was the best on the quality and the longest period for the storage.