25 October 2011, Volume 37 Issue 10
    

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    Food and Fermentation Industries
  • Succinic Acid Production from Alkali Pretreated Stalk by Simultaneous Saccharification and Fermentation
    Kong De-cheng, Zheng Pu, Dong Jin-jun, Ni Ye, Sun Zhi-hao
    Food and Fermentation Industries. 2011, 37(10): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.017
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,alkali pretreatment of corn,wheat and rice three stalks,as well as succinc acid(SA) production by simultaneous saccharification and fermentation(SSF) from the pretreated stalks were investigated.Results showed that when corn,wheat and rice stalks were pretreated with 1.0% NaOH concentration at 120℃ for 2 h,the rates of both lignin removal and cellulose-hemicellulose remains were more than 85%.In the conditions of cellulose and cellobiase added,30.74 g/L,24.98 g/L and 26.57 g/L SA were achieved using the corn,wheat and rice pretreated stalks as stuff respectively,when SSF were performed 72 h by Actinobacillus sucinogenes F3-21 in 150 mL flask.While in a 7 L stirred bioreactor,SA concentration were obtained 40.21 g/L,30.06 g/L and 39.07 g/L in 72 h,and its yields of each per gram of pretreated stalks reached 0.50 g,0.38 g and 0.49 g correspondingly.Moreover the extraction of SA by precipitation from the broth of corn stalk SSF was attempted.SA crystal with a purity of 99.89% was obtained.The results suggest the feasibility of SA production by SSF from corn,wheat and rice stalks.
  • The Improvement of Ethanol-methane Coupled Process——The Effect of Sulfides on Ethanol Fermentation in Cassava mashes
    Jiang li, Zhang Cheng-ming, Zhang Hong-jian, Mao Zhong-gui
    Food and Fermentation Industries. 2011, 37(10): 6-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.037
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    The sulphate and its reduction products could be accumulated in Dual Coupling of Ethanol and Methane Fermentation Process which do harm to the whole process.The effect of three sulfides including sulphate sulfite and sulfion on ethanol fermentation of very high gravity cassava mashes(the ratio of cassava and water to 1∶ 2.2(w/w) was researched in this article.The final results showed that sulfite and sulfion had great influence on ethanol fermentation,but sulphate had not.With the sulfite and sulfion concentration increased under the experiments concentration,the yield of ethanol decreased and the byprocuct glycerol increased.The lag phase delayed when the fermentation mashes added with sulfion.It delayed to 48h when the sulfion concentration was 6.0 mmol/L.Both of the two sulfides that harmed ethanol fermentation needed to be eliminated during the dual coupling fermentation.
  • Bacterial Diversity of Mud Samples from Fermentation Pits of Multi-grain Strong-flavor Liquor Factories in Yibin,Sichuan Province,China
    Wang Tao, Tian Shi-ping, Zhao Dong, You Lin, Wang Song, Feng Rui-zhang, Feng Xue-yu , Zhang Yun, Cui Xiao-long
    Food and Fermentation Industries. 2011, 37(10): 11-18. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.038
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    The aim of this study was to investigate bacterial diversity of mud samples from fermentation pits of multi-grain strong-flavor liquor factories in Yibin Sichuan province.We employed modified nutrient agar medium and Gogan-I medium for isolation and cultivation,and constructed 16S rRNA gene clone library with universal bacteria-specific primers.Then the 16S rRNA gene sequences of the isolates and clones were analyzed,and the isolates were tested for capacity of ethanol and low-pH value tolerance.Eighty-nine strains with different culture characteristics and 427 clones from sample were selected for 16S rRNA gene sequences analysis.Phylogenetic analysis based on 16S rRNA gene sequences showed that the 89 strains belonged to 13 genera,and Streptomyces,Bacillus are dominant genera with 39 strains and 27 strains,respectively.Four hundred and six sequences of clones(21 chimeras wiped off) were defined into 75 operational taxonomic units(OTUs) according to the 97% similarity threshold for OTU assignment by the software program DOTUR.Phylogenetic analysis based on 16S rRNA gene sequences showed that these OTUs belonged to Clostridia,Bacilli,Actinobacteria,γ-Proteobacteria,α-Proteobacteria,Deinococci,Planctomycea,Bacteroidia.Clostridia and Bacilli are dominant classes with 50 OTUs(227 clones) and 11 OTUs(128 clones),respectively.Sixteen and 10 strains of 89 strains showed the capacity of ethanol and low-pH value tolerance.Bacteria of fermentation pits mud present plentiful diversity.
  • Surface Layer Proteins of Lactobacillus:Isolation, Structure and Properties
    Zhu Xiao, Hu Bin, Li Jing-yan, Liu Hui-bo, Lu Rong-rong
    Food and Fermentation Industries. 2011, 37(10): 19-24. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.039
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    In the present study several lactobacillus carrying surface layer proteins had been screened from those owned by our laboratory.They were Lactobacillus acidophilus fb116,Lactobacillus acidophilus fb115 and Lactobacillus helveticus fb213.The thermal analysis of the lyophilized surface layer proteins were performed by differential scanning calorimetry(DSC).DSC analysis showed one phase transition with maxima located at ca.63.67℃,61.98 ℃ and 59.78 ℃ for these three proteins.The amino acid compositions of the three proteins were determined mostly the same,which had a high content(45%) of hydrophobic amino acids and a higher content(24%) of acidic amino acids then basic ones.By circular dichrosim(CD) spectra the secondary structures of the proteins were predicted to be composed similarly of 34% alpha-helix and 12% beta-sheet.After removal of surface layer proteins,the autoaggregation percentage and the cell surface hydrophobicity of the three lactobacillus were reduced.It was implied that the surface layer proteins played a role in adhesion property of Lactobacillus.
  • Components of Amino Acids of Haze Protein from the Different Setting Fraction in Chinese Rice Wine
    Huang Xue-song, Cheng Lei
    Food and Fermentation Industries. 2011, 37(10): 25-27. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.040
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    To investigate the causes of turbidity and sedimentation in Chinese rice wine,haze proteins were obtained through the absorbing effects in the rice wine and precipitate.The hydrolysis amino acids of both the haze proteins and the precipitate were analyzed by amino acid auto-analyzer.The results show that the haze protein in rice wine is composed mainly of glutamic(41.33%),proline(18.66%) and phenylalanine(9.56%),haze protein in the precipitate is composed of luctamic(12.39%),aspartic(11.32%) and leucine(8.02%) and those in the precipitate is composed of glutamic(16.57%),aspartic(10.91%) and leucine(7.14%).A conclusion can be drawn that glutamic acid is the main amino acid of haze proteins that caused the turbidity and sedimentation of rice wine.
  • Studies on Fibrinolytic and Hypolipidemic Function of Lyophyllum ulmarium Fermentation Broth
    Shen Ming-hua, Peng Ying, Song Xiao-lin
    Food and Fermentation Industries. 2011, 37(10): 28-30. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.007
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    To observe the fibrinolytic function of fermentation broth of Lyophyllum ulmarium(L.u) in vitro and its hypolipidemic effect in vivo.Methods: The activity of L.u was measured by clot liquefaction time and the effect of L.u on bleeding time and coagulation time were observed after L.u treatment.The hyperlipidemic animal model was established,and then the effect of L.u on blood lipids was evaluated.Results: L.u prolonged the coagulation time and bleeding time,reduced the serum levels of total triglycerides and total cholesterols in hyperlipidemic animals.Conclusions: L.u has the fibrinolytic function.The effects may be due to its anticoagulant and hypolipidemic function.
  • The Properties and Conformation of Proteases in Ethanol Solution
    Liu Yu-fang, Wang Miao
    Food and Fermentation Industries. 2011, 37(10): 31-35,40. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.041
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    The properties and conformation of alkaline protease and papain in ethanol solutions were researched.The results showed that the optimum temperature of alkaline protease and papain in ethanol solutions were reduced with the increase of ethanol concentration.The range of temperature descent was 5~10℃.The optimum pH in ethanol solutions had little difference comparing with buffer solution.With the increase of ethanol concentration,the stability of alkaline protease and papain were affected.Especially,when the concentration of ethanol solutions was up to 60%,the stability of alkaline protease and papain decreased rapidly.The stability of papain was higher than alkaline protease in the same ethanol concentration and the half-life of papain was 21 times of alkaline protease in 60% ethanol.The Circular dichroism spectra of the protease in ethanol solutions showed that the secondary structure of alkaline protease and papain were altered seriously.The Fluorescence spectra of the protease ethanol solution indicated that the fluorescence intensity of alkaline protease and papain in ethanol solutions were both weakened.These results confirmed that in ethanol solution the tertiary structure of those protease were changed obviously.
  • Study on the Properties of Gelatin Modified by Tea Polyphenols
    Xia Yu, Jiao Zhi-hua, Liu Hai-ying
    Food and Fermentation Industries. 2011, 37(10): 36-40. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.042
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    Gelatin was modified in this work by different concentrations of tea polyphenols.The gel strength,rheological properties,molecular structures and the protein crystallinity in the gelatin before and after modification were comparatively studied,and the optimum tea polyphenols concentration for gelatin modification was discussed.Results showed that 2 g/L of the tea polyphenols mostly benefited to the improvement of gel strength,melting point and freezing point.Results of the fourier transform infrared spectroscopy and the X-ray diffraction showed that 2 g/L of the tea polyphenols mostly improved the cross-linking of gelatin.All the results showed that 2 g/L of the tea polyphenols can improve the property of gelatin significantly.
  • Impact of Fe~(3+) Coordination With Soluble Soybean Polysaccharide on Nature
    He Rui-xue, Gao Wen-hong, Zeng Xin-an, Zhu Si-ming
    Food and Fermentation Industries. 2011, 37(10): 41-44. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.043
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    Soluble soybean polysaccharide-iron(Ⅲ) complex was synthesized by sodium citrate-FeCl3 method.The iron content was 18.1% using phenanthroline spectrophotometry.The results showed that soluble soybean polysaccharide and Fe3+ basically form a stable complex which doesn't precipitate at pH 1~14.The studies of antioxidant activity showed that,after reacting with iron,the hydroxyl radical-scavenging activity,nitrite scavenging activity and lipid peroxidation inhibition of soluble soybean polysaccharide were all getting better.At the concentration of 10mg/mL,hydroxyl radical-scavenging rate,sodium nitrite scavenging rate and lipid peroxidation inhibition rate of soluble soybean polysaccharide were 16.0%,53.9% and 34.9%,while soluble soybean polysaccharide-iron(Ⅲ) complex were 29.6%,67.5% and 77.9%.
  • The Effects of Different Nutrition Modes on Growth Characteristics and Cell Components of Chlorella vulgaris
    Cao Yun-tao, Kong Wei-bao, Xi Yu-qin, Li Long-nan, Xia Chun-gu
    Food and Fermentation Industries. 2011, 37(10): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.008
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    The growth curves,specific growth rates and productivities of Chlorella vulgaris were analyzed under autotrophic,heterotrophic and mixotrophic cultivation,as well as the changes of pH values and glucose consumption in medium,the contents and productivities of photosynthetic pigment,protein and lipid were investigated.The results indicated that the specific growth rate of C.vulgaris under mixotrophic was to 4.25~4.43times than autotrophic and 0.78~1.00 times than heterotrophic,the productivity of C.vulgaris in mixotrophic was to 5.79~6.27 times than autotrophic,and 1.11~1.31 times than heterotrophic cultivation.The values of C.vulgaris productivities for photosynthetic pigment(3.62 mg/ L.d),protein(53.41 mg/ L.d) and lipid(44.65 mg/ L.d) were obtained under mixotrophic cultivation in per liters culture liquid,all kinds of value more than autotrophic and heterotrophic.The present paper showed that the mixotrophy be more fit for the physical environments of the microalgae growth conditions,and be suited to microalgae cultivation with high density and high content of bioactive substances.
  • The Studies on Purification of Lacticin LLC518 by pH-Adsorption Method
    Fang Jia-qi, Zhu De-qiang, Ke Fang-fang, Chen Xiao-lin, Zhang Ming
    Food and Fermentation Industries. 2011, 37(10): 52-56. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.044
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    The adsorption rates of Lacticin LLC518 on Lactococcus lactis subsp.lactis 518 at different pH conditions were studied.The results showed that the adsorption rate was 100% at pH 6.0 while no Lacticin LLC518 was adsorbed at pH 2.0.Therefore,the crude Lacticin LLC518 was prepared from the cell-free supernatant of the L.lactis subsp.lactis 518 culture when the exterior environment had a pH of 6.0 and 2.0 by absorbing and desorbing Lacticin LLC518,respectively.The pH absorption method has an obvious advantage superior to the ammonium sulphate precipitation method for its better absorption effect when the crude Lacticin LLC518 from precipitation with ammonium sulfate as a control.The specific activity of Lacticin LLC518 was increased 83.02 fold with a yield of 20%.
  • The Study on Physicochemical Properties and Digestibility of Waxy Corn Starch Crystallite
    Li Yun-yun, Lu Wei-qin, Gao Qun-yu
    Food and Fermentation Industries. 2011, 37(10): 57-61. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.045
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    Waxy corn starch crystallite was prepared with acid-alcohol hydrolysis.For different hydrolysis rate of starch crystallites,the properties such as granule morphology,X-ray diffraction pattern,DSC thermostability,solubility and digestibility were studied.As the degree of acid-alcohol hydrolysis increased,starch granules gradually became lamellae and finally debris;the amorphous areas of the starch were first hydrolyzed,then defective crystal areas was hydrolyzed,and breakdown;They were A-typed starch.Compared with native starch,Tp and Tc value of starch crystallites were all raised.the range of gelatinization temperature of treated starch crystallines became larger,and gel enthalpy with different hydrolysis rate were decreased and then increased.The solubility gradually increased with increasing hydrolysis rate of starch crystallites.In vitro,the digestion products and rates increased with increasing hydrolysis rate.The digestion rates were increased first and then decreased for the same hydrolysis rate of starch crystallit.
  • Effect of Germination on Properties of Soybean Gel
    Wang Su-ya, Zhao Jia-hui, Ju Xing-rong, Chen Bo
    Food and Fermentation Industries. 2011, 37(10): 62-66. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.009
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    The impact of germination on gel property of soybean protein was investigated in the paper.Soybean protein isolate(SPI) were obtained from germinated soybean using alkaline extraction and acid precipitation method.After prepared by adding GDL as coagulant,soy protein gels were analyzed by Texture Analyzer.The influence of SPI changes on strength of soybean protein gel was discussed by SDS-PAGE mapping.The results showed that α'-7S,α-7S,A3-11S and A-11S subunits were easily hydrolyzed by intra-proteases.However,all subunits of 11S globulin had less change than 7S globulin during soybean germination.At the early germination,network structure of soybean gel was easily to form among proteins and the gel strength increased,and then the gel strength decreased due to hydrolysis of 11S globulin.
  • Effects of Cell Permeability on the Activity of Actinomucor elegans for ATP Production from Adenine
    Zhu Jia-rong, Yang Guang-hui, Yang Shan-yan, Qiu Juan-ping
    Food and Fermentation Industries. 2011, 37(10): 67-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.002
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    Methods related to the modification of cell permeability were studied systematically in Actinomucor elegans.The correlation between cell membrane permeability determined by electrical conductivity method and cell enzymatic activity for ATP production from adenine was investigated.As a result,drying method was selected.After optimization by drying method in production process,10.13 g/L ATP was accumulated from 3 g/L adenine and the molar conversion ratio was 82.76%,which increased by 202.39% compared with the control group.Electrical conductivity of treatment group was obviously higher than that of the control group and the correlation between electrical conductivity and drying time was alike with the correlation between ATP production and drying time,which proved that drying method increased cell membrane permeability and ATP production.
  • Optimization on Preparation of Soybean Antioxidative Peptide with ORAC Assay of Evaluation
    Cao Ya-lan, Zhao Mou-ming, Zheng Sai-jing, Ren Jiao-yan
    Food and Fermentation Industries. 2011, 37(10): 73-77. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.046
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With isolated soybean protein as raw material,three commercial proteases(Alcalase,Neutrase,Pepsin) were used to prepare soybean peptides with antioxidant ability.The antioxidant capacities(AOC) of enzymatic hydrolysates were evaluated by ORAC(oxyen radical absorbance capacity).The results showed that,in the appropriate enzymatic condition,the ORAC value of the hydrolysate zymolysised by Alcalase,which was1 900.48 μmol Trolox equivalent/ g Peptide,1 711.91 mg Glutathione equivalent /g Peptide,was the highest,that by Neutrase took the second place,and that of Pepsin was the lowest.At the same time,the significant correlation between ORAC value of soybean peptide and its DPPH radical scavenging capacity was found.
  • Fabrication of Glucose Biosensor Based on Poly(thionine) Modified on the Screen-printed Electrode
    Ding Jian-ying, Ni Wei-wei, Zhang Gen-hua, Zhan Yue-hua, Quan Ying, Han Jian-zhong
    Food and Fermentation Industries. 2011, 37(10): 78-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.010
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    A novel electrochemical enzyme biosensor for determintion of glucose in food was developed by poly(Thionine) and glucose oxidase on the Screen-printed electrode by chitosan organic and inorganic sol-gel.The biosensor shows fast response,high sensitivity and good stability.In addition,the biosensor operated at low potential would be interference free from ascorbic acid,citric acid,sodium benzoate,sucrose,fructose.Under optimal experimental conditions,The linear response of the sensor to glucose was in the concentration range of 5.2×10-5-2.5×10-3 mol/L with a detection limit of 4.96×10-6 mol/L.
  • Preparation and Characterization of Protease from Bacillus natto
    Pan Jin-quan, Deng She-xing, Liang Ya-mei
    Food and Fermentation Industries. 2011, 37(10): 83-87. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.047
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    Bacillus natto was the primary microorganism used in the production of natto,and the study on the characterization of protease from Bacillus natto will help to conduct the production of natto and to explore new protease.One Bacillus natto of high-yield protease was isolated from natto,and catalysis characterization of protease secreted from this Bacillus natto was investigated.Results indicated: protease from Bacillus natto was a particular Metalloproteases,it could be completely inhibited by EDTA,and had Ca2+ in the active center.The protease had the maximum activity at pH 7.0 and 60℃ and was stable in the pH range of 6.0~9.0 and below 45℃.The protease was unstable at 50℃and the kinetics of deactivation fit the model: a=0.124+0.887e(-0.45t).Protease from Bacillus natto has a very high hydrolysis efficiency to soy protein,meaning that it's a good application in the production of hydrolysate of food protein.
  • Optimization of Ultrafiltration Processes in Bolistin Fermentation Broth on the Base of Polyether Sulphone(PES) Memebrane
    Wei An-jing, Tian Li, Feng Quan
    Food and Fermentation Industries. 2011, 37(10): 88-91. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.015
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    Ultrafiltration was used to pretreat colistin fermentation broth.According to the characteristics of the material and comparison of their ultrafiltration separation performance,polyether sulphone ultrafiltration membrane(MWCO=10 000) was selected.The optimum operating parameters had been determined: pressure was 0.3 MPa,pH was 6.0.Under these optimum parameters,the protein rejected ratio was 96%,absorbency was 0.185,and part of the pigment had been removed.
  • Partial Purification and Characterization of Protease from Antarctic krill(Euphausia Superba)
    Hang Yu-jie, Li Xue-ying, Yang Xian-shi, Chi Hai, Guo Quan-you
    Food and Fermentation Industries. 2011, 37(10): 92-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.003
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    A protease that plays a role on autolysis of Antarctic krill was purified from Antarctic krill and its major physical and chemical characteristics were studied.The purified protease was obtained after 30% ~ 70% ammonium sulfate grading precipitation,DEAE-Sepharose Fast Flow anion-exchange chromatography and Sephacryl S-200 HR chromatography.The protease was confirmed by a single band on SDS-PAGE and was purified by 12.59-fold with the yield of 43%.The relative molecular mass of the enzyme was determined to be about 28 ku.The casein was used as substrate to measure the characteristics of the protease.The optimum pH and temperature of the enzyme were 8.0 and 50 ℃,respectively.The enzyme was stable when pH value is in the range of 7.0 to 9.5 and the temperature is blow 45 ℃;PMSF(phenylmethyl sulfonyl fluoride),SBTI(strontium bismuth titanate) and TLCK(N-α-Tosyl-L-Lysine Chloromethyl Ketone) can obviously inhibit the enzyme.
  • Study on the Active Components Accumulation in Cordceps militaris Throngh Femention Process
    Luo Wei, Liu Dong-bo, Wu Zheng-wu, Xia Zhi-lan, Xie Hong-qi
    Food and Fermentation Industries. 2011, 37(10): 96-99. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.013
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    The dynamic variation of the accumulation of biomass,Cordyceps polysaccharides,cordycepic acid and cordycepin were compared through fermentation process.The results showed that 70% of Cordyceps polysaccharide,Cordyceps acid and cordycepin was distributed in the fermentation broth.The optimum fermentation period was 12d by considering these three products.The results of 10 L fermentation tank submerged culture test showed that the biomass reached 24.5 mg/mL,which increased 19.86% compared with shaking flask culture,while the Cordyceps acid,CP,cordycepin content were 7.43 mg/mL,2.82 mg/mL,90.73 μg/mL respectively,which increased 8.3%,13.7% and 15.6% compared with shaking flask culture.
  • Study on Biosorption of Pb~(2+) by Celery Residue
    Du Lei
    Food and Fermentation Industries. 2011, 37(10): 100-104. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.001
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    By adsorption,this paper systematically studies adsorption and adsorption mechanism of Pb2+ by celery residue.Experimental results showe that: with the smaller size of celery residue,Pb2+ adsorption rate is increased.Under the same Pb2+ initial concentration,with the addition of more celery residue,Pb2+ adsorption rate is increased.Under the same addition amount of celery residue,with the addition of Pb2+ initial concentration,adsorption rate is also increased.Orthogonal tests show that: the optimum adsorption conditions for the wastewater pH is 4,the temperature is 50 ℃ and soaking time is 5 hour.The influence order of 3 factors is pH,soaking time and temperature.Celery residue on Pb2+ adsorption with single molecule layer absorption dominant,and adsorption isotherm is fit to Freundlich adsorption isotherm.The adsorption rate for celery residue to Pb2+ is quick at the beginning,and then becomes slowly after 40min.Second kinetic model better describes the adsorption kinetics of celery residue.The best s/l radio of Pb2+(50 mg/L) adsorption by celery residue is 15 g/L.In the low concentration of Pb2+ solution(≤20 mg/L),the adsorption of celery residue is better than activated carbon.
  • Study on Preparation and Antioxidant Activity of Hydrolysate from Badanmu Protein
    Sun Yue-e, Wang Wei-dong, Zheng Yi
    Food and Fermentation Industries. 2011, 37(10): 105-109. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.004
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    With the badanmu protein as the substrate,the orthogonal test was taken to study the enzymatic hydrolysis condition of alcalase enzyme on badanmu proteins.The reducing power and the scavenging activity to hydroxyl,superoxide radical,and DPPH· free radicals were also investigated.The optimum hydrolysis parameters were as follows: substrate concentration 20%,enzyme concentration 4%,pH value 9.5,temperature 60℃.In this condition of hydrolysis,its hydrolysis degree for badanmu protein is 36.6%.The reductive ability of badanmu protein peptide increased with peptide concentration increasing.The protein peptide also had good OH·,O2-·,and DPPH· scavenging activity,which increased with the concentration of peptides until its peak.The antioxidation activity of badanmu peptides were almost fixed when its concentration exceeded a certain level.
  • Technology Optimization on Hydrogenation of Isomerized α-Acids in Isomerized Hops Extracts
    Yun Jian-min, Dong Yan-hu, Pu Lu-mei, Xue Hua-li, Lian Wen-qi
    Food and Fermentation Industries. 2011, 37(10): 110-115. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.018
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    The factors influencing the hydrogenation of isomerized α-acid were inspected by using the single factor screening experiment,including hydrogenation temperature,pH,hydrogen pressure,hydrogenation time,the catalyst amount and the concentration of isomerized a-acid in hops extracts.Plackett-Burman design was employed to evaluate the effects of the 5 factors mentioned above on hydrogenation of iso-α-acid.It showed that concentration of isomerized a-acid,hydrogen pressure and pH were the three most important factors.On the basis of that,the technological parameter of hydrogenation of isomerized α-acids was optimized by adopting the orthogonal design L9(34).The results showed that the order of affecting hydrogenation of iso-α-acid was the concentration of iso-α-acid>hydrogen pressure>pH,and the optimum technological parameter of hydrogenation was respectively the concentration of iso-α-acid 55mg/mL,hydrogen pressure 0.2MPa,pH10,the amount of catalyst 3%.The content of tetrahydro iso-α-acid in hydrogenation extracts was up to 58.89%,and the hydrogenation percent conversion of iso-α-acid was 89.73%.
  • Study on the Antioxidant Activity of Functional Beverage Made of Water Chestnuts,Lotus and Gorgon
    Ge Hui, Ma Shu-feng, Wu Cong, Yang Ji-Ze, Le Guo-wei, Shi Yong-hui
    Food and Fermentation Industries. 2011, 37(10): 116-119,124. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.019
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    The raw materials of the functional beverage were water chestnuts,gorgon fruit and lotus seeds.α-amylase was used to hydrolyze water chestnuts,gorgon fruit and lotus seeds;the antioxidant properties of finish product was tested in vitro and in vivo.Mice were fed with the functional drinks for four weeks.Then free radicals in blood,and platform jumping and the shuttle behavior were determined.The o OH radical scavenging activity of the beverage was 34.92%;however,DPPH radical scavenging reached to 80.58%.The level of radicals in the blood was 38.59%(P<0.05)significantly lower than that of control group mice.The platform jumping lateness incresed compared to the control group and errors were reduced;darkroom lateness reaction was lesser than the control group(P<0.05).
  • Study on the Formula of Apricot Soft Sweet Using Response Surface Optimization
    Wang Dong, Chen Kai, Tian Ying-qiao, Zhang Yan-yan, Gu Jun-qi, Li Huan-rong
    Food and Fermentation Industries. 2011, 37(10): 120-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.020
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    The apricot soft candy were prepared with apricot,suger,maltodextrin,agar and carrageenan.The formula were optimized by response surface methodology.Results showed that the optimal amounts of the above ingredients were as follows: gelatinizer content 4%,gelatinizer proportionality 8.6∶ 1.4,apricot pulp content 35%,suger content 27%.Using the optimal formula,the sensory score of the product was 98.6,approximating to the predicted value of 98.9,hardness was 4.354 kg,elasticity was 1 366 g,lightness L value was 29.56,and was characterized by a balanced sweet and sour taste with nice chewiness and smooth surface.
  • Rapid Solidification of the Dairy Production Research
    Lin Hui, Shan Bin, Shen Juan-ping, Ma Hua-li
    Food and Fermentation Industries. 2011, 37(10): 125-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.021
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    With milk as the main raw material,different coagulants and protease were applied in the study of rapid solidification technique in producing dairy products and the determination of its parameters.The specific process parameters are: milk powder content of 70.20%,composite solidification synergist 5.440%,0.088% papain,0.88% gelatin,sugar,23.40%.Under the above conditions,milk solidifies in a moderate rate,tastes delicate and pure,and there was little whey precipitates,which are in consistent with the objectives of the experiment.
  • Contradictory Role of Oxidation on Functional Properties of Myofibrillar Proteins
    Hu Zhong-liang, Yan Lu, Zou Yu-feng, Xu Xing-lian
    Food and Fermentation Industries. 2011, 37(10): 128-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.022
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    This paper reviewed the latest research progress on the effects of oxidation on the myofibrillar proteins functional properties,including the oxidation-sensitive and oxidant pathways of muscle proteins,the contradictory role of oxidation on texture,water-holding capacity and emulsifying properties of heat-induced myofibrillar protein-lipid emulsion gels.We also discussed mechanism of the contradictory role through the changes in molecular conformations,fibers/myofibrils structure and chemical interactions between molecules.
  • Metabolic Fingerprinting Analysis and the Application in Food Science
    Liang Qiang, Guo Xiao-hui, Zhou Bei-li, Zhao Guo-hua
    Food and Fermentation Industries. 2011, 37(10): 134-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.023
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    Metabolic fingerprinting analysis is one of the important research strategies of metabolomics.It is fast,high-throughput,and overall analysis.With the summarizes of relevant metabolites from home and abroad in recent years,the paper describes its concept and classification,processing and application in metabolic markers in nutrition study,metabolism study,investigation and evaluation of diet,differences identification in raw materials,and food quality evaluation and food trace back.Meanwhile,the problems of the technology applied in food science and future development of the technology were discussed.
  • The SPME-GC-MS Analysis of Volatile Components in the Northeast Specialty XiangQi Sauce
    Miao Zhi-wei, Liu Yu-ping, Sun Bao-guo
    Food and Fermentation Industries. 2011, 37(10): 139-144. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.011
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    The volatile compounds from the Northeast Specialty XiangQi Sauce were extracted by solid phase microextraction(SPME) and analyzed by gas chromatography-mass(GC-MS) spectrometry with DB-5ms column,DB-17ms column and DB-WAX column,respectively.A total of forty-two volatiles were identified.The compounds detected three chromatographic column were ethanol,2-methyl propanal,3-methyl butanal,ethyl acetate,toluene,2-furanmethanol,2-acetyl pyrrole,limonene,o-isopropyl toluene and 3-carene.The results showed that different types of column have different separating capability.The overall aroma of XiangQi Sauce was not contributed as a single substance,but was formed by the interaction of a variety of composition.
  • Comparative of Rancimat Method and the Schaal Oven Method for the Determination of Oxidation Stability of Peanut Oil and Peanut Butter
    Huang Ke, Cui Chun, Zhao Mou-ming, Ma Hao
    Food and Fermentation Industries. 2011, 37(10): 145-148. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.024
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    This paper studied on the Rancimat method and the Schaal oven method for the determination of the oxidation stability of peanut oil and peanut butter.the correlation between the two methods were also analyzed.Results show that,using the Rancimat method to replace the traditional evaluation of peroxide value to determine the oxidation stability of peanut oil and peanut butter is feasible.
  • A New Method for the Zearalenone Quantitative Detection
    Song Hui-jun, Jiang Dan, Ma Hui-rui, Liu Shu-yan, Cao Yuan-yin
    Food and Fermentation Industries. 2011, 37(10): 149-153. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.025
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    The quantitative detection of Zearalenone(ZEN) was investigated on the microsphere array technology platform and indirect competition theory.In this research,Monoclonal Anti-ZEN was chosen and labeled by biotin.ZEN-BSA was coupled with 36﹟microsphere,then it was added in the 1.5mL centrifuge tube with the free target antigen and the biotin labeled Monoclonal Anti-ZEN.Botin labeled Monoclonal Anti-ZEN was competitive bound by the coupling antigen and the free target antigen,and the target antigen was detected by the report molecule SA-PE which was stimulated fluorescence at 532nm laser light.The fluorescence intensity was inversely proportional to the concentration of the free target antigen.Through optimizing the concentration of the critical saturated Monoclonal Anti-ZEN and determining the incubation time of antigen and antibody,the quantitative detection of ZEN was established eventually.In this research,the critical saturated concentration of Monoclonal Anti-ZEN was 2.0 μg/mL,the best incubation time of antigen and antibody was 3h.As referring of the international current standard of IC50,the results showed that the sensitivity was 0.0054 μg/mL,the detection range of the standard curve was 0.0008~0.04 μg/mL.By applying the research method in skim milk and full milk contamination testing,the recovery rate of the two kinds of milk was both greater than 75%.The procedure of purification and separation of the sample were simplified by using this method.Overall,the quantitative analysis of ZEN using the microsphere array technology is sensitive,stable,rapid,and simple,and it is applicable for mass sample testing.
  • The Preliminary Research on Wine Geographical Origins Determination by SNIF-NMR and IRMS Methods
    Xue Jie, Jiang Lu
    Food and Fermentation Industries. 2011, 37(10): 154-158. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.026
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    SNIF-NMR and IRMS methods were used to determine the stable isotopic ratios of D / H and 18O/16O of wine.The results showed that methylene(D/H)Ⅱ of ethanol in wine,R andδ18O‰ are the key determinants in identifying the geographical origin of wines whereas methyl(D/H)Ⅰsite andδ13C‰ provide less significant information.Using the results of SNIF-NMR alone can only distinguish areas of considerably different environment.If coupled withδ13C‰,the areas with different temperature can be distinguished,but the areas with similar environment still cannot be separated.If combined the values of(D/H)Ⅰ,(D/H)Ⅱ,R,δ13C‰ andδ18O‰,SNIF-NMR and IRMS methods can differentiate areas with similar environment.The research outcome provides a new technique to determine the geographical origins of Chinese wine.
  • Aromatic Compounds and Variation of the Compounds During Fermentation of Cherry Wine
    Yu Hai-yan, Zhang Ni, Xu Chun-hua
    Food and Fermentation Industries. 2011, 37(10): 159-163. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.027
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    The variation of main volatile aromatic compounds such as alcohols,aldehydes,acids and esters in the fermentation of cherry wine was investigated by solid phase micro-extraction coupled with gas chromatography/mass spectrometry(SPME-GC/MS).To quantify the volatiles,the integrated areas based on the total ion chromatogram were normalized to the area of internal standard(2-octanol),assuming the response factor was 1.The results had showed that 49 compounds were detected in cherry juice,of which benzyl alcohol(2.24 mg/L),1-butanol,3-methyl-(2.01 mg/L) and 1-hexanol(1.27 mg/L) were the most alcohols,ethyl acetate(0.99 mg/L) most in esters,benzaldehyde(0.99 mg/L) most in aldehydes.During the fermentation of cherry wine,48 compounds were detected with the maximum content of 1-butanol,3-methyl-(18.76 mg/L),followed by benzaldehyde(5.49 mg/L),ethyl acetate(3.62 mg/L),benzyl alcohol(3.43 mg/L),octanoic acid(2.97 mg/L) and phenylethyl alcohol(2.68 mg/L).Most alcohols were produced during the first 5 days of the fermentation,and the concentration did not change after the fifth day.There were various kinds of aldehydes at the beginning of fermentation and the majority of aldehydes were quickly consumed as for the fermentation progressed,but there was a rapid increase in the concentration of benzaldehyde.The concentration of acids and esters also increased in the fermentation.
  • Effect of 3-Methylthiopropionaldehyde to the Wort Flavor of Beer and Establishment of the Analysis Method by Gas Chromatography-Mass Spectrometry
    Liu Yang, Li Hong, Du Jin-hua, Li Jian-fei
    Food and Fermentation Industries. 2011, 37(10): 164-167. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.028
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    The flavor characteristic of 3-methylthiopropionaldehyde in beer and its contribution to the beer wort flavor were researched,its threshold in beer was also determined.The results indicated that the flavor of 3-methylthiopropionaldehyde was grist braised.It resembled beer wort flavor and its content is positively correlated with the beer wort flavor.Therefore,3-methylthiopropionaldehyde could manifest the wort flavor of beer.Distinctive threshold in beer was 5.0μg/L.Distillation and liquid/liquid extraction were operated on samples.Following GC/MS quantification,we could obtain its content.The correlation coefficient of 3-methylthiopropionaldehyde by external standard method was 0.9952.The precision was 4.57%.The recoveries were 83.71%~92.48%,with the limit of detection was 0.015μg/L.Different beers were analyzed with this method and the result showed a below 50μg/L content of 3-methylthiopropionaldehyde,which should be the upper limit of control standard.
  • Determination of Cadmium in Protein Powder by Microwave Digestion-GFAAS
    Liu Quan-de, Liu En-qi, Chen Shang-long, Zheng Yi, Wang Feng, Huang Xiao-dong
    Food and Fermentation Industries. 2011, 37(10): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An effective method was developed for determination of cadmium in protein powder by microwave digestion-GFAAS with matrix modifier.The effects of NH4H2PO4 mass concentration in tested sample,ashing temperature and atomizing temperature on absorption was discussed.The optimal determination conditions were found by response surface methodology as follows: NH4H2PO4 mass concentration 3.51 mg/mL;ashing temperature 564℃;and atomizing temperature 1 893℃.Under the above conditions,the content of cadmium in protein powder was 0.238 μg/g,the precision relative standard deviation was 2.77%,the detection limit was 0.21 ng/mL,and the average recovery of cadmium in protein powder was 99.5% with a relative standard deviation of 2.82%.
  • A Method for Determination of Acetamiprid Residue in Tea,Fresh Tea and Tea Infusion with HPLC-UV
    Su Ting, Hou Ru-yan, Zhao Xiu-xia, Qian Xiao-san, Yang Ting-ting
    Food and Fermentation Industries. 2011, 37(10): 174-177. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.029
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An effective method was developed for analysis of acetamiprid residue in tea,fresh tea and tea infusion by high performance liquid chromatography(HPLC)with UV detector.Tea samples were extracted by acetonitrile and Nacl Alkaline saturated solution,then purified with the Envi-Carb/NH2 cartridge,finally eluted with 10ml acetonitrile.Imidcloprid recoveries in tea,fresh tea were in the range of 68.5%~103.6% with 0.1~1.0mg/kg acetamiprid and relative standard deviations(RSD).when acetamiprid content was 0.033~0.333mg/L in infusion,The recovery was 73%~103.8% with RSD less than 7.6%.Practical determination limit in tea,fresh tea and infusion respectively was 0.07mg/kg,0.09mg/kg and 0.002mg/L.the method is quick and effective.It can be used for routine monitoring of the acetamiprid residues and safety assessment research in the tea.
  • Changes of Volatile Flavor Compounds in Prumus mume During Smoking Processing
    Ding Chao, Ye Fu-gen, Li Bian-sheng
    Food and Fermentation Industries. 2011, 37(10): 178-183. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.030
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Simultaneous distillation extraction technique coupled with GC-MS was adopted for the qualitative and semiquantitative determination of volatile compounds in Prumus mume.Only 26 kinds of volatile compounds were identified from the fresh samples,while 34,49,50 and 56 kinds of compounds were identified from 12,24,36 and 48 h smoked samples,respectively.The relative contents of phenols and hydrocarbons were increased obviously(from 0.75 to 30.15% and 13.29% to 30.62%).In contrast,esters(27.32% to 24.96 %),alcohols(6.74% to 0.18 %),acids(37.27% to 12.52%) and carbonyls(17.49% to 10.86 %) were decreased during smoking.The main flavor compounds in Prumus mumewere esters,alcohols and carbonyls.While the main flavor compounds in Fructus mume were phenols and carbonyls.
  • Study on the Quality of Lactic Acid Bacterial Products on Beijing Market
    Gao Zhao-lan, Wei Tao, Zhang Tian, Liu Bing, Luan Na
    Food and Fermentation Industries. 2011, 37(10): 184-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.031
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The quality of six commercial brands of lactic acid bacteria products on Beijing Market was studied.The results showed that of all tested samples,the protein content,the fat content,the acidity,the number of lactic acid bacteria,E.coli,yeast and mould were in line with National Standards.The calcium content of four kinds of yoghurt was much larger than that of activated Lactic acid bacteria beverage.The largest number of lactic acid bacteria in four kinds of yogurt turned up in the eighth day,while the number of two kinds of lactic acid drinks reached the peak for the first day.In conclusion,six brands of lactic acid bacteria products are qualified,consumers can set their mind at rest about the purchase and drinking of the lactic acid bacteria products.
  • Effects of Plastic Box Modified Atmosphere Storage on the Antioxidant System of Fresh-cut Fuji Apple
    Jiang Ai-li, Hu Wen-zhong, Dai Zhe, Tian Mi-xia, Liu Cheng-hui
    Food and Fermentation Industries. 2011, 37(10): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.032
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to determine the effects of plastic box modified atmosphere storage on the antioxidant system of fresh-cut Fuji apple,the condition of 5% O2 +5% CO2 and 5% O2 + 10% CO2 atmosphere at 5℃ were established in this experiment.Meanwhile,the activity of enzymatic defense system,the concentration of non-enzyme antioxidants as well as respiration rate,rot rate and browning degree were measured every 3 d.The results indicated that two kinds of plastic box modified atmosphere with high CO2 were all able to start the enzymatic defense system.Therefore,not only the peroxidase(POD),catalase(CAT) and superoxide dismutase(SOD) activities were increased,but the consumption of antioxidant in non-enzymatic defense system were also accelerate.The total phenolics,Vc and reduced glutathione(GSH) content were decreased.Moreover,5 % O2 + 5 % CO2 and 5 % O2 +10 % CO2 effectively slowed down the respiration rate,inhibited the occurrence of decay and reduced the degree of browning.Apples stored with 5 % O2+5 % CO2 was better in controlling the browning,while 5 % O2 +10 % CO2 was better in inhibition decay.
  • Research of Alginate and Lysozyme Compound Coating on Fresh-Keeping of Cherry Tomatoes
    Hu Xiao-liang, Zhou Guo-yan, Wang Chun-xia, Zhan Bo
    Food and Fermentation Industries. 2011, 37(10): 192-197. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Cherry tomatoes were coated with an edible film made from a mixture of alginate and lysozyme.The effects of different concentrations of alginate solution on preservation and fresh-keeping of cherry tomatoes were compared by determining their sensory quality,rot index,weight loss,hardness,respiration rate,Vc content,soluble solids content and SOD activity during the storage.The results showed that: of the four treatments,1% alginate and 0.1% lysozyme treatment had the best effect.After 25 days stored at 4 ℃,the sensory evaluation and weight loss rate was better than other groups;Vc content was 26.4mg/100g;soluble solids content was up to 10.9%;respiration was significantly lower than that of other treatment of cherry tomatoes.
  • Study on the Controlling Process of Freezing Point in Fresh-cut Litchi Pulp
    Wu Wen-fei, Yu Xiao-lin, Hu Zhuo-yan, Zhou Yu
    Food and Fermentation Industries. 2011, 37(10): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effects of different freezing point regulators including sucrose,sorbitol and glucose on the freezing point of fresh-cut litchi pulp were evaluated and optimized by response surface methodology.Results showed that the optimal conditions were: sorbitol content 6.24%,glucose content 7.31% and sucrose content 40.93%.Under the optimal conditions,the freezing point of the fresh-cut litchi pulp decreased to-4.15℃,close to the predicted value of-4.13℃.The optimal freezing point of the fresh-cut litchi pulp was reduced by 1.3℃ comparing to the control group.
  • Effects of Different Freezing Rate on the Quality of Chicken Breast
    Niu Li, Chen Jing-yi, Huang Ming, Xu Xing-lian, Zhou Guang-hong
    Food and Fermentation Industries. 2011, 37(10): 204-208. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.034
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To investigate the effects of freezing rate on chicken breast quality,24 chicken breast were chilled for 8 hours and divided into three groups: one group frozen at-15℃,one group at-25℃ and one group at-35℃.Freezing rate,thawing loss rate,pressure loss rate,cooking loss rate,color,protein solubility,TBARS value and Ca2+-ATPase activity were measured.Freezing rate showed a significant effect on thawing loss rate,pressure loss rate,cooking loss rate,color,TBARS value and Ca2+-ATPase activity(P<0.05),but no significant effect on protein solubility(P>0.05).The quicker the freezing rate,the better quality of chicken breast.
  • Microbial Contamination of Beef Slaughter Process and Effects of Spraying on Decontamination of Beef Carcass
    Zhang Jia, Xu Yan, Huo Xiao-wei, Luo Xin
    Food and Fermentation Industries. 2011, 37(10): 209-213. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.035
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    For the purpose of reducing the microbiological counts in chilled beef carcasses,in the commercial conditions,the microbiological conditions of slaughtered process was surveyed,and the effects of different kinds of spraying was studied.Results indicated that the operation of dehiding was deleted the most contamination to the beef carcasses in the slaughtered process,the second was the operation of evisceration.The reduction of microbiological counts in beef carcasses when sprayed with water was 0.62(log10CFU/cm2),while spraying with 2% lactic acid reduced numbers of bacteria on brisket was 1.06(log10CFU/cm2).And spraying with 2% lactic acid during slaughter is an effective decontamination method for beef slaughtering.
  • Study on the Processing Technology of Wanxi White Goose Dried Meat
    Li Xian-bao, Xie Xiao-dong
    Food and Fermentation Industries. 2011, 37(10): 214-217. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.036
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The dried meat of Wanxi white goose was processed using following technology: tenderizing,pickling,tumbling,microwave cooking,microwave drying and so on.The quality of taste,tenderness,and color were measured.The results showed that the optimum processing conditions were 1.5% calcium chloride,0.5% papayin,0.2% compound phosphate,1.5% salt,7% sugar,and 1% white liquor;the curing period is 40h.The quality of the product is better than the traditional product,and has the unique goose meat flavor.
  • Study on Extraction and Antioxidant Activity Analysis of Rape Bee Pollen Protein
    Deng Jian-jun, Yang Hai-xia, Cao Wei, Cheng Ni, Wang Bi-ni, Gao Hui
    Food and Fermentation Industries. 2011, 37(10): 218-222. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,rape bee pollen was used as the research object.Four types of rape bee pollen protein,including water-soluble,ethanol-soluble,salt-soluble and alkali-soluble protein were extracted by their different dissolving abilities.The antioxidant activities were investigated.The results showed that the contents of water-soluble protein,ethanol-soluble protein,alkali-soluble protein and salt-soluble protein were 7.35 %,3.65 %,2.50 %,and 2.24 %,respectively.All four protein components from rape bee pollen had antioxidant activity.The relationship between concentration and the total antioxidant power,the scavenging power on DPPH,OHo,and O-2o all showed positive correlation with the concentration.Antioxidant activity from strong to weak was in the following order: water-soluble protein>ethanol-soluble protein>alkali-soluble protein>salt-soluble protein.Therefore,rape bee pollen proteins have the potential as natural antioxidant.
  • Optimization of Technology for Synthetic Extraction of Water Extracts, Polysaccharides and Saponin from Polygonatum(Polygonatum cy-rtonema Hua)
    Li Hui, Li Li-xiang, Tao Tao, Zhang Fang, Xue Chen, Si Ming-kai, Zuo Jian-Ling
    Food and Fermentation Industries. 2011, 37(10): 223-226. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.014
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Polygonatum were used as material,the effects of extraction temperature,ratio of solid to solution and extraction time on the extraction of Polygonatum water extract,polysaccharides and saponin were investigated by using single factor design and orthogonal design.The result showed that extraction temperature and ratio of solid to solution were more distinct factors than extraction time.the optimum extraction conditions by orthogonal design analysis is as follows: extraction temperature 80℃,the ratio of solid to solution 1g∶ 30mL,extraction time 3h.Under this condition,the extraction amount of Polygonatum water extract,polysaccharides and saponin were 67.92%,25.82% and 6.64%,respectively.
  • Technical Study of Supercritical Carbon Dioxide Extraction of Cucunber Seed Oil
    Cai Guang-zhi, Zhao Li-ru, Yang Jian-long, Chen Jian-long, Guo Yun-long, Gong Ji-yu
    Food and Fermentation Industries. 2011, 37(10): 227-228. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.016
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The supercritical CO2 fluid was applied in extracting oil from cucumber seed.The effects of extraction pressure,temperature,time and CO2 flow on the oil extraction efficiency were investigated by orthogonal experiments.The fatty acid composition of cucumber seed oil was analyzed by GC-MS.The results showed that the significance of the effects of these factors on the oil extraction efficiency were in the order of: extraction pressure,temperature,time and CO2 flow.The maximum extraction efficiency of cucumber seed oil could reach to 26% under the extraction pressure of 35MPa,35℃,for 120min at CO2 flow 45L/min.The cucumber seed oil has four fatty acids,the linoleic acid content is up to 77.81%.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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