25 December 2011, Volume 37 Issue 12
    

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    Food and Fermentation Industries
  • Hua Li, Qian Ping, Chen Xiao, Zhang Xiao-juan, Liu Feng-na, Lu Rong-rong
    Food and Fermentation Industries. 2011, 37(12): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.022
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    In order to overcome the quality defects created in a single drying process,a novel combination drying process was introduced to improve the appearance and rehydration characteristics of the products.Taking the cabbage as the object,the effects of air temperature,the moisture content of materials conversion point,the microwave intensity,the osmotic treatment on the properties of products during the combination drying process were studied.The products obtained by different drying methods were compared in color,rehydration ratio and Vc retention rate.The optimized combination drying process was drying the cabbages with 70℃ hot air till their moisture content reached 60%,then dehydrating them with microwave intensity of 2.5 W/g till the moisture content reached 40%,followed by adding 28% glucose and 15% NaCl mixture penetration of liquid by 2.8 g/mL solid-liquid ratio and keeping for 15 min in 25℃,finally drying with 70℃ hot-air secondly to get the final products.The water activity of the end products was 0.466,the water content was 16.34%,the rehydrate ratio was 8.71,and Vc retention rate was 31.05%.The results showed that the combination dehydration was fast with low energy consumption,and by which the products with high moisture content and low water activity were obtained.The quality of the products was close to the vacuum freeze-drying ones,and it could be a new way to dry fruits and vegetables in industrial scale.
  • Ma Gui-zhen, Wang Shu-fang, Bao Zeng-hai, Wu Shao-jie, Xia Zhen-qing, Fu Hong-run
    Food and Fermentation Industries. 2011, 37(12): 6-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.019
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    To higher biomass and antimicrobial activities of marine bacteria Paenibacillus polymyxa L1-9 in a 50 L fermenter,the technological processes were optimized with batch and fed-batch fermentation.The result showed that the best process for batch fermentation was following.Inoculum size was 8 % with culturing after 24 h and cell concentration was 109 cell/mL.Initial rotating speed and ventilator capacity were 250 r/min and 3 L/min respectively.The max biomass,2.40×1010 CFU/mL,was achieved after 11~12 h fermentation.For fed-batch process,the max biomass,4.63×1010 CFU/mL,was obtained after 30 h.This result was based on keeping 0.4g/ L reducing sugar in medium by adding 6g/L glucose after 13h growing.Comparing to batch fermentation,fed-batch fermentation yielded increasing 78.07% products.The antimicrobial activity of L1-9 to Staphlococcus aureaus was tested here.There was an ascending trend when the biomass increased.The activity reached its top at 20h when the inhibition zone was 17.75 mm.The conclusion is that there is a positive correlation between antimicrobial activity and biomass of L1-9 and it is a growth associated strain.
  • Chen Xue-feng, Yin Wen-cui
    Food and Fermentation Industries. 2011, 37(12): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.003
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    The Nostoc flagelliforme cell is cultivated on three solid bed-materials,which are coarse sand,fine sand and PA6,added BG110,then the effects of different concentrations of gum arabic,sodium alginate and pectin on Nostoc flagelliforme cell biomass was investigated.The results indicated that adding polysaccharides were all conducive to the growth of Nostoc flagelliforme cell and that the Nostoc flagelliforme cell that uses fine sand as solid interface with 0.3% pectin in BG110 has the fastest growth rate and the most biomass.
  • Wang Ying, Qiu Fan, Xing Qian, Yin Li-jun
    Food and Fermentation Industries. 2011, 37(12): 16-20. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.023
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    The aim of this work was to describe the development of selected biogenic amines in sufu,fermented by Actinomucor elegans and Rhizopus oligosporus,respectively.Biogenic amines were determined by HPLC.Peptide and amino nitrogen were detected.The result indicated that the content of peptide and amino nitrogen increased in products fermented by Actinomucor elegans and Rhizopus oligosporus.The sum of eight biogenic amines corresponded with the content of amino nitrogen,and reached 971.1mg/kg and 782.0 mg/kg,respectively.But the dominant amines were different.Content of Cadaverine and Tyramine in product fermented by Actinomucor elegans reached 460.1 mg/kg and 318.5mg/kg,respectively,and the others were lower than 100 mg/kg.Content of Tyramine in product fermented by Rhizopus oligosporus reached 668.0 mg/kg,and the others were lower than 50 mg/kg.
  • Nei Yong-xin, Jiang Hong-xia, Su Yan-you, Zhuo Chang-xiang, Wen Fu-jiang
    Food and Fermentation Industries. 2011, 37(12): 21-24. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.004
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    A water-soluble polysaccharide(PAP2) was obtained by purifying from the fruiting bodies crude polysaccharides of Pholiota adiposa through DEAE Sepharose Fast Flow ion-exchange column chromatography and SuperdexTM 200 column chromatography,respectively.HPGPC showed that PAP2 was homogeneous polysaccharide with an average molecular weight of 2.1×106 Da.Monosaccharide analysis by HPLC indicated that it was predominantly composed of glucose(Glc).Combination of IR,1H NMR and 13C NMR analysis showed that PAP2 owned characteristic infrared absorption peaks of polysaccharide and was a branched polysaccharide with a backbone of α-1,4-linked glucose and attached at position 6 of the branching residues.
  • Shi Bi-hong, Li Qiang, Chen Ming, Wu Wei-bin, Shi Qiao-qin, Wu Song-gang
    Food and Fermentation Industries. 2011, 37(12): 25-28. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.020
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    A random mutated lipase gene library was constructed by error prone PCR technique.4000 strains of GS115 containing random mutant lipases were primary screened.300 strains were secondary screened based on lipase activity,thermostability and acid resistance,one mutant strain named ep3 was finally selected by flask fermentation.The optimum pH and optimum working temperature of ep3 lipase was pH 9.4 and 35℃,respectively,which was the same as that of the wild type recombinant lipase(PEL-GS),and the specific activity of the lipase at pH 9.4 and 35℃ was 3 440 U/mg,which was 17% higher than that of the wild type lipase.
  • Wang Zhen-jiong, Gu Zheng-biao, Li Zhao-feng, Cheng Li
    Food and Fermentation Industries. 2011, 37(12): 29-32. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.018
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    The effects of emulsifiers(SDS) on storage stability in low temperature and bond strength of starch-based wood adhesive were investigated.Compared to starch-based wood adhesive without emulsifiers,emulsifier-fortified starch-based wood adhesive all exhibited enhanced glue strength.The optimum amount of SDS is 1% of starch content.In particular,SDS has the most significant effect that dry strength of starch-based wood adhesive was increased by 60.1% and the wet strength was increased by 211.5%,respectively.The grafted parameters were also remarkably increased by adding SDS,for instance G increased by 93.7% and GE increased by 83.8%.It was proved by the stability test of low temperature resistance that emulsifiers can increase the numbers of cooling-thawing circulation.Starch-based wood adhesive with SDS has the best effect from five circulations.The results of dynamic time sweep experiments and TEM showed that SDS could weaken hydrogen's bonding strength of the starch molecules,and significantly enhance the parameters of grafted reaction,thereby finally improve the bonding properties and stability of starch-based wood adhesive emulsion.
  • Guo Pei, Dong Hai-zhou, Hou Han-xue, Yan Qian-qian
    Food and Fermentation Industries. 2011, 37(12): 33-37. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.024
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    The edible films were made mainly by hydroxypropyl distarch phosphate with pullulan,glycerol and water.Effects of extrusion temperature,screwing speeds and water content on the mechanical properties,water vapor permeability and thermal properties of the films were studied.The results indicated that,the comprehensive properties of the film was better under the conditions of extrusion temperature of 140℃,screwing speeds of 30rpm and water content of 25%.The elongation after the break and water vapor permeability were superior than the controls.Therefore,these conditions could be the optimal parameters during the melt-extrusion process.
  • Feng Ying-wei, He Zhi-yong, Chen Jie, Zeng Mao-mao, Qin Fang, Tao Guan-jun, Wang Lin-xiang
    Food and Fermentation Industries. 2011, 37(12): 38-42. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.025
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    Reducing power,metal chelating ability and free radicals scavenging ability were selected as the three indicators of antioxidant capacity of polyphenols from Canarium album(Lour.).BHA and Vc were used as positive control.The results showed that the polyphenol extracts had strong antioxidant capacity.The ABTS and DPPH radical scavenging rates were higher than 99% and 95%,while the hydroxyl and superoxide anion radical scavenging rates were as high as 50%.The FRAP showed a TEAC of 1700μmol/L Trolox.In addition,the Fe2+ chelating rate was up to 14.9%.The ABTS,DPPH and hydroxyl radical scavenging ability and iron reducing power of extracts were stronger than BHA and Vc.The superoxide anion radical scavenging ability of extracts was weaker than Vc,but stronger than BHA.The crude extracts and purified extreacts showed no difference on ABTS,DPPH and hydroxyl radical scavenging ability,They all similar with iron reducing power.However,the difference on superoxide anion radical scavenging and iron chelating abilities were obvious.
  • Tan Chao, Gong Jia-shun, Bao Li-ping
    Food and Fermentation Industries. 2011, 37(12): 43-48. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.026
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    Using the Yunnan special green tea "Zijuan" as raw material with water,we conducted a solid-state fermentation.This study also analyzed the microorganisms influence on the physicochemical properties and spectroscopy properties of theabrownin in different fermentation stages.The results show that,with the fermentation time increased,the number of bacteria,mold,yeast in "Zijuan" tea increase at first and then decreased.Same trend of the amount of theabrownin was also observed.The variations of theabrownin polysaccharide,protein and tea pigment composition are obvious;the change in the amount of single amino acid varies;the content of mineral,such as sulfur,phosphorus,potassium,magnesium,zinc,manganese decreased;calcium,iron,copper increase gradually and then decrease gradually.The content of total carboxyl increases in the first and then decrease.UV-vis spectrum shows that "Zijuan" theabrownin have a max peak absorption at 200nm and a characteristic absorption peak at 280nm,which indicate the existence of the protein.IR spectrum shows that "Zijuan" theabrownin belongs to phenolic substance and it has a characteristic absorption peak of polysaccharide residue.The physicochemical changes of theabrownin have a close connection with microbial growths,and mould,yeast and fungi played an important role in it.
  • Li Chun-sheng, Xu Ying, Jiang Wei, Liu Wen-lei, Wang Dong-feng
    Food and Fermentation Industries. 2011, 37(12): 49-53. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.001
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    The present study focuses on the improvement of cadmium resistance and biosorption capability in Zygosaccharomyces rouxii utilizing mutagenesis technology.The cadmium resistance level of Z.rouxii is measured by the method of minimum inhibitory concentration(MIC).Using cadmium-containing YEPD petri dishes,three preferred mutants of Z.rouxii CICC1379 were screened out,namely,Cd102,Cd103,Cd104.The cadmium resistance level of these mutants is 26mg/L,10mg/L,14mg/L,respectively,noticeably greater than that of the parent strain(6mg/L).The cadmium resistance level of mutant strain Cd102 has a high genetic stability,and its biosorption capability has also improved correspondingly.The removal efficiency of mutant strain Cd102 for 0.775,3.205,6.843 and 36.335mg/L Cd2+ solutions is 76.47%,69.99%,64.01% and 51.79%,respectively,which has increased by 7.01%,12.85%,15.3% and 8.65% compared with the parent strain.Furthermore,it apparently shows a better ability of biosorption for cadmium solution of median and low concentration.Cd102 is considered a powerful strain for Cd removal studies from food and water environment in the future.
  • Xie Fang-chao, Liu Chun-lin, Yang Xiang-zheng, Chen Yi-lun
    Food and Fermentation Industries. 2011, 37(12): 54-57. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.027
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    This study isolated main patulin-producing strains from decayed Yang Xin and Lai Yang pears,analyzed and identified their morphological characteristics and ITS sequences.In this paper,patulin-producing strains were isolated from storage pears and test the concentration of patulin produced by HPLC.The fungal ITS region-specific primers were used to do ITS PCR amplification sequencing,through the blast analysis between ITS sequences and GenBank nucleic acid database,finally their biological classifications were identified and their relationships were analyzed.Result: 10 patulin-producing strains were isolated from storage pears,including 1 strains of Fusarium,2 strains of Aspergillus,and the remaining 7 strains of Penicillium.The phylogenetic tree showed that strain P-9 belonged to one group,the other nine strains to another group and they have different levels of the phylogenetic relationships.The main patulin-producing strains are Penicillium,and the P-1 has the strongest ability.
  • Liu Kai, Lu Shi-ling, Li Kai-xiong
    Food and Fermentation Industries. 2011, 37(12): 58-61. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.028
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    The dominant strain(GenBank accession number: JN248616) was isolated from the soil in Qapqal County,Xinjiang.Its growth characteristics were consistent with Clostridium botulinum of type A which belonged to thick gram-positive bacillus.Colonies in EYA culture medium showed serrated edge and irregular rough surface,with large opaque rings.Based on morphology of the strain,characteristics of physical and biochemistry,and combined with gel electrophoresis,16S rDNA sequences and phylogenetic tree,the strain was identified as Clostridium botulinum of type A.
  • Qian Bei-lei, Xu Jie, Gu Run-run, Shen Xiao-sheng
    Food and Fermentation Industries. 2011, 37(12): 62-65. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.005
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    In this paper,shrimp meat infected Listeria monocytogenes was treated by phage ListexTMP100 at room temperature(20℃),cold(4℃,0℃) and frozen(-18℃) in order to investigate the reduction of Listeria monocytogenes in shrimp meat during storage.The population of Listeria monocytogenes in shrimp meat using plate count method.The results showed that phage ListexTMP100 can effectively reduce the population of Listeria monocytogenes in shrimp meat when it's concentration was more than 2×107 PFU/mL(P<0.05).The population of Listeria monocytogenes declined 1.5 log10CFU/g at 20℃ for one hour by treated phage ListexTMP100(2×107pfu/mL).The death rate of Listeria monocytogenes reached 99.9% at 4℃ and 0℃ and the number declined to 1.38Log10CFU/g at-18℃ for 24 hours at the same concentration of phage.These results showed that phage ListexTMP100 is a good biological antibacterial agent against Listeria monocytogenes in shrimp meat which makes it an ideal potential biological agent to improve the safety of fishery products for consumption.
  • Xiao Nan, Chen Yan-hua, Yu Xiao-lin
    Food and Fermentation Industries. 2011, 37(12): 66-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.029
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    The effect of ozone treatment on pineapple slice,ginger slice,and olive is studied in this paper.The effect of different ozone treatment on reduction of remaining SO2 and the number of bacterial in preserved products is examined.The influence of ozone treatment on chemical composition of samples is also studied.The purpose of this research is to improve the inspection passing rate of preserved fruit in terms of SO2 residue and the number of bacterial.The research result shows that ozone treatment can reduce the SO2 content in preserved pineapple slice,ginger slice and olive.And it is correlated with treatment time.The research result also shows that the ozone treatment can inhibit bacterial up to 100% after 24 hours of the treatment.The sugar,acids content and color of the samples had some changes after the treatment,but the product quality is not much affected.
  • Cheng Xi-ju, Yang Rui-jing, Hua Xiao, Zhao Wei, Zhang Wen-bin
    Food and Fermentation Industries. 2011, 37(12): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.030
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    Xylooligosaccharide(XOs)-enriched Wheat bran beverage was prepared by main processing units including baking,enzymatic hydrolysis,clarification and seasoning.Baking conditions is 180℃,20min.Enzyme xylanase was used to hydrolyze xylan into XOs;Flavorzyme was used to hydrolyze protein into peptides and mid-temperature α-amylase were used to hydrolyze starch into glucose.Optimal conditions of combined enzyme hydrolysis were: xylanase 153 U/g wheat bran,flavorzyme 138U/g wheat bran,mid-temperature α-amylase 60U/g wheat bran,solid to liquid ratio 1:8,pH 6.0,reaction temperature 50℃ and reaction time 4h.Dilute hydrolyzed was clarified by adding 0.2 gLbentonite and 0.1 g/L chitosan for 30min.The reaction was then followed by seasoning with 10 g/L honey,60 g/L sucrose and 0.75 g/Lcitric acid,ultra high temperature sterilizing and aseptic filling.The beverage,containing abundant XOs and peptides,is a healthy drink.
  • Han Li, Hou Ya-xi, Wang Jun-han, Chen Fang
    Food and Fermentation Industries. 2011, 37(12): 76-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.031
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    The removal of four kinds of organophosphorus pesticides including dichlovos,malathion,dimethoate,and chlopyrifos by alkaline water(pH 10.5 and 11.5),ozonated water and tap water were investigated in lettuce.The content of residues of pesticides was performed by GC.The results indicated that alkaline water could significantly lower all four pesticides.The pH values,and treatment time influenced the treatment.The alkaline water washing at pH 11.5 performed best.The removal rate increased with the decreased initial concentration of the pesticides.Furthermore,15 min washing was enough for the effective degradation of pesticides.
  • Zhao Fang, Pu Biao, Liu Xing-yan, Chen An-jun
    Food and Fermentation Industries. 2011, 37(12): 81-83. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.032
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    This article used the flocculation method to carry on the flocculation beaker experiment to the sauerkraut wastewater and discussed the flocculant choice,the different dosage of PAFC and PAM,pH as well as the influence of temperature to the flocculation effect.This experiment has determined the suitable flocculation condition in processing wastewater with flocculant.The research results showed that the PAFC dosage 90 mg/L,PAM dosage 60 mg /L,pH 7 and 35℃,the removal raito of sauerkraut wastewater was COD 83.9%,NH3-N 47%,T P 92.5% under the optimal condition.
  • Peng Li-juan, Zhao Chun-jiang, Gao Wang-lei, Hu Fei-fei, Wang Chun-fang, Feng Feng-qin
    Food and Fermentation Industries. 2011, 37(12): 84-89. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.033
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    Objective:To optimize the preparation technology of human-milk patterned structured triglyceride(HMPST).Methods: Lard was used as a raw material in which the total and Sn-2 position content of palmtic acid are similar to the human milk.Sn-1,3 specific Lipozyme RM IM was the catalyst,lard and free fatty acids react to prepare HMPST.Mono-factor experiment and response surface analysis were used to optimize process parameters.Results: The behavior of the system was explained by the following quadratic equation between sn-2 distribution of palmitic acid and the factors(temperature、reaction time、enzyme load、substrate ratio):Y=-2304.15+63.75A+129.27B+158.19C+45.85D-0.28AB-1.21AC-0.12AD-6.02BC-0.36BD+3.62CD-0.50A2-24.64B2-52.00C2-2.05D2.The optimal conditions were determined as follows: reaction temperature 60.42°C;reaction time 1h;enzyme load 10.15%;substrate ratio(lard∶ free fatty acids)1∶ 2.08.Under these conditions,the total and Sn-2 position content of palmitic acid in HMPST were respectively 20.35% and 71.68% which is very close to that of human-milk.Conclusion:the optimized technology through response surface methodology is suitable for the production of HMPST from lard by interesterification with free fatty acids.The established model between Sn-2 distribution of palmitic acid and the factors is accurate and reliable.
  • Qi Jian-hua, Yao Zeng-yu, Wang Li-hua
    Food and Fermentation Industries. 2011, 37(12): 90-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.034
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    A procedure was developed for fractionating the pigments from chestnut shells into 3 fractions(Fr.1,Fr.2 and Fr.3) according to their solubility.Fr.1 was soluble in alkaline water only;Fr.2 was soluble in alkaline water and the hydrophilic organic solvents;Fr.3 was soluble in the water at any pH and hydrophilic organic solvents.The pigment fractions were analyzed by chemical characterization and ultraviolet-visible spectrometry(UV-Vis),and their stabilities were studied.All the fractions had the similar properties to phenol but not to falconoid and tannin.The UV-Vis spectra showed all three fractions optical absorption were decreased with wavelength.There was no absorption peak,but had a shoulder around 270 nm.The color of the solutions all turned darker with the increase of the pH values.To the heating and ultraviolet,Fr 1 was relatively stable,while Fr.3 was the most sensitive.All the pigment fractions could be bleached by the oxidant,and Fr.1 was least resistance,Fr.2 was the most stable.All the pigment fractions were stable to reductant,sucrose,Na+ and Mg2+,but not instable to Al3+,Ca2+,Fe2+,Fe3+,Cu2+ and Zn2+.The results provided a new,simple and inexpensive method to fractionate pigments from chestnut shells.In food production,a suitable fraction can be selected as a colorant according to specific requirements.Thus,the application of the chestnut shell pigments will be wider in the future.
  • Xiao Xin-xin , Chen Li-jiao , Cheng Yan, Liu Hong-liang
    Food and Fermentation Industries. 2011, 37(12): 96-99,108. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.035
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    In order to study the natural fermentation process of kelp pickles,the kelp was deodorized by the compound of licorice and green tea solution to remove its fishy smell.When,deodorizing at 30 ℃ for 10 minutes when the ratio of green tea and licorice is 4∶ 2 and the concentration of the complex solution is 2% proved to generate the best result.The optimum condition for condensing kelp to brittle determined by L 9(3 4) orthogonal test is 0.5% of the CaCl 2 concentration,soak at 30 ℃ for 10minutes.This study also examined the effect of the concentration of salt and sugar on kelp flavor through Single factor experiment.The best formula of kelp pickles and experimental conditions is 7% salt,sugar 9%,incubated at 35℃ for 10 days by L 9(3 4) orthogonal test.
  • Zou Qing-song, Pu Yuan-yuan, Wang Xiao, Wang Qing, Li Su-xia, Chen Shan
    Food and Fermentation Industries. 2011, 37(12): 100-104. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.036
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    Dextran is a microbial polysaccharidet that is widely applied in pharmaceuticals and food industry.This paper reviews recent progress on enzymatic synthesis of dextran involving mechanism,optimization of dextransucrase,production control and modulation.Difficulties in elucidating the mechanism as well as enhancing the quality of dextran were also discussed.The paper also points out the orientation of future research and development of dextran enzymatic synthesis,which might lie in the immobilization technology optimization and a new technology to develop new strain that uses glucose as a substrate for dextran enzymatic synthesis.
  • Zhao Ting, Li Hui, Cheng Chi
    Food and Fermentation Industries. 2011, 37(12): 105-108. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.002
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    We summarized a new approach that uses 16S rRNA variable regions of secondary structure in the classification of microbiologym.The secondary structure of 16S rRNA variable regions of Bacillus subtilis and Bacillus lichenformis were analyzed and compared.The results showed that the pattern analysis can be used as the differentiation of some close related strains at species level.
  • Liu Bei-yu, Deng Li-ling, Hu Xiao-fang, Zhong Geng
    Food and Fermentation Industries. 2011, 37(12): 109-112. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.037
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    In recent years,controlled freezing point technology(CFPT) applied in fruits and vegetables becomes a hot topic and more and more new results come out.The paper introduced the technology and its principles.The latest applications on the storage of fruits and vegetables,such as ice coating film,super cooling storage,the CFPT treated with preservatives,modified atmosphere packaging combined with CFTP were all introduced.Outlook and analysis for its future development was also explored.
  • Fan Wen-lai, Xu Yan, Li Ji-ming, Jiang Wen-guang, Yu Ying
    Food and Fermentation Industries. 2011, 37(12): 113-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.012
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    The volatile aroma compounds in skin and pulp of four grape varieties were determined by head space-solid phase microextraction(HS-SPME) followed by the gas chromatography-mass spectrometry(GC-MS).The aroma compounds in grape skin and pulp were quantified separately in Cabernet Gernischt,Cabernet Franc,Cabernet Sauvignon and Merlot.Results showed that in the four types of grapes,the total concentration of aroma compounds in skin was 1.58~20.54 times higher than in pulp,which included esters,aromatic compounds,volatile organic acids and volatile phenols.The content of different flavor compounds in skin was distinctly different from in pulp and there were 19 compounds had much more content in grape skin.The concentration of anethol,(S)-3-ehtyl-4-methylpentanol,phenol and naphthalene in skin were much higher than in pulp.In the four grape skins,the kinds of high content compounds were different,and the concentration of the main aroma compounds was also different.
  • He Min , Dong Jian-jun *, Lu Jian, Lin Yan, Zhang Zhi-jun
    Food and Fermentation Industries. 2011, 37(12): 119-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.006
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    RVA(Rapid visco-analyzer) can be used to detect the visco of malting barley to predict the sprout damage of malting barley according to the characteristic.However,there are no uniform EBC or ASBC standards of this method up to now.Moisture,varieties specificity,smash size and so on can affect the results of this method.In the study we created a method of RVA,and analyze the effects of these factors to RVA,The results showed that the initial mass and smash size of barley are two significant factor to the RVA value of barley,while the effects of moisture is less important.The level of sprout damage of malting barley had a remarkable correlation with RVA.We can use this fast,sensitive and convenient method to predict the sprout damages of malting barley.
  • Xia Xiao-le, Zhu Xiao-ming, Zhang Bing, Xia Mei-fang, Yang Hai-lin, Zhao Hui, Shen Meng-meng, Wang Wu
    Food and Fermentation Industries. 2011, 37(12): 125-129. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.038
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    Fusel alcohol is key factor of dizziness caused by drink Chinese rice wine and it influence its quality seriously.This research established a method that using headspace gas chromatography with capillary column to determine the fusel alcohol content.The column is PEG-20,quantitative by external standard method.The method used was proved sensitive,accurate and rapid.The linear range is 0-1000mg/L,sample recoveries are higher than 96%and correlation coefficient higher than 0.9988,the relative standard deviation is between 1.09%-1.72%.The result shows that the lowest fusel alcohol is 152.8mg/L while the highest is 560.8mg/L among tested ten samples.The content of fusel alcohol in Chinese rice wine presented by type,dry
  • Liao Guo-zhou, Wang Gui-ying, Cao Jin-xuan, Chen Zhi-bin
    Food and Fermentation Industries. 2011, 37(12): 130-132. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.013
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    Biogenic amines content was investigated in Xuanwei ham.Samples were extracted with 0.4 mol/L HClO4,and then derived with dansyl chloride.Separation was achieved using ZORBAX XDB-C18 column and identification,and a quantitative analysis of biogenic amines fraction was carried out using a HPLC system with DAD.Results showed that the linear ranges were 0.5~20 μg/mL,the limit of detection was 0.05~0.1 μg/mL,the recoveries were 81.58%~95.58% and the relative standard deviation were 2.48%~5.85% for eight biogenic amines.Six biogenic amines were detected in Xuanwei ham,the content of β-phenylethylamine,putrescine,cadaverine,tyramine,spermidine and spermine were 0.56 mg/100g,1.45 mg/100g,0.37 mg/100g,3.62 mg/100g,1.26 mg/100g and 4.28 mg/100g,respectively.
  • Wang Hao-hao, Dai Jun, Chen Shang-wei, Zhu Song
    Food and Fermentation Industries. 2011, 37(12): 133-136. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.014
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    Partial acidic hydrolysis coupled PMP-HPLC analysis was applied to indentify and characterize polysaccharides from Ganoderma lucidum spores from different zones in China.Chromatographic fingerprint of the polysaccharide was built using 15 different sources of Ganoderma lucidum spore powder samples and 19 common peaks were found.The similarity between products from the same zone was much higher than 0.97,while it was lower but still greater than 0.80 when the products originated in different zones.There are quite a lot of differences among Ganoderma lucidum spore and other species spore and between spore and fruit body of Ganoderma lucidum.The similarities and differences may be used as main basis for quality control,identification from different origins and parts of Ganoderma and their adulteration detection.
  • Zhan Yong-ge, Gong Jian, Huang Xiang-yan, Chen sa, Li Zhi-mei, Wang Wei-tong
    Food and Fermentation Industries. 2011, 37(12): 137-140. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.015
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    To explore the influence of homogeneity in sample preparation on the test dispersion,As detecting in pakchoi by atomic fluorescence method was studied.Data from a group of samples reserved or deleted by the process of quartering method.The differences of homogeneity between the samples were analyzed by the one-factor variable method.The result of uncertainty magnitude was of 10-2.The relative uncertainty of the differences is the same as the uncertainty of dominant concentration curve,percentage of recovery and method bias uncertainty.Hence,the results show that,the uncertainty of homogeneity sample mainly generates the measurement uncertainty of heterogeneity food samples.The influence of homogeneity coming from sample preparation cannot be ignored in the evaluating of uncertainty of heterogeneity food samples.
  • Zhang Hong-kang, Wang Zhong-yuan, Fang Hong-da, Gauri S.Mittal
    Food and Fermentation Industries. 2011, 37(12): 141-145. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.007
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    A flow injection suction elution method on-line sorption and preconcentration system coupled to flame atomic absorption spectrometry(FAAS) was developed for the determination of trace Ni in water.During the elution procedure,the eluent was pumped into KR by the suction force.Thus,the dispersion of the analyte was decreased notably,and absorbance peak value and enrichment factor(EF) value were improved.Emptying step was added in order to insure the veracity and repeatability of the experiment.With 60 s(sample throughput of 41 h-1) of sampling at a flow rate of 6.0 mL/min,an EF of 9.8(higher than 4.9 achieved by conventional elution method) and a detection limit(3σ) of 3.1μg/L-1 were obtained.The precision(RSD,n=11) was 2.2% at 200 μg/L-1 level.When 0.1 ‰(v/v) triethannolamine was used as masking reagent,the recovery rate of Ni in water was from 95.5 %~97.8 %.
  • Li Yongmei, Li Renyu, Chen Lei, Wang xin-yu, Zhao Sheng-ping
    Food and Fermentation Industries. 2011, 37(12): 146-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.016
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    A new resonance light quenching method for the determination of selenium has been established.In presence of polyvinyl alcohol,ammonium molybdate can react with cetylpyridimium bromide to form an ion-association complex in Na2B4O7-NaOH buffer solution at pH 10.6,which can produce strong and stable resonance light scattering.The chemical 1-(2-pyridylazo)-2-naphthol can promote the disassociation of the ion-association complex to cause the resonance light quenching.In addition,selenium can accelerate the quenching.Through single factor experiments and orthogonal designed experiments L16(45),the optimum reaction conditions were determined.Good linear relationship between resonance light quenching intensity and Se(Ⅳ) concentration occurs in the content range of 0.8~4.8 μg/L with the maximum resonance light quenching wavelength at 375 nm.The method has been applied in the determination of selenium in selenium fortified salt and healthy balanced salt.The results showed well consisted with those obtained by fluorescence method.The relative standard deviation was 1.07 %~1.61 %(n = 5),and the average recovery was 99.5 %~101.5 %.
  • Li Guang, Yu Shuang, Deng Yin, Chen Qin-fu
    Food and Fermentation Industries. 2011, 37(12): 152-154. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.008
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    Ultrasonic-assisted method was used to extract flavonoids from Sweet Potato leaves.By the wavelength scan,we found that the maximum absorption peak wavelength of AlCl3-KAC colorimetric method is 360 nm and the maximum absorption peak wavelength of NaNO2-Al(NO3)3-NaOH colorimetric method is 500 nm.The two different blank controls by spectrophotomretry on final the results were compared.The best methods was selected based on standard error,standard deviation,variance,kurtosis and partial degree.The results show that NaNO2-Al(NO3)3-NaOH colorimetric method at the wavelength of 500 nm with distilled water as blank is the best way.This method is reproducible and convenient,and can be used to detect flavonoids contents in other parts of Sweet Potato.
  • Zhang Ying, Yu Shi-jun, Jiang Lan, Bao Jia-yuan, Fan Mei-zhen
    Food and Fermentation Industries. 2011, 37(12): 155-158. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.009
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    The non-volatile compounds of Flammulina velutiper and Agrocybe chaxinggu were studied.The comparison among mannitol,nucleotide and amino acid were analyzed.Mannitol content in Flammulina velutiper was more than that of in Agrocybe chaxinggu,while the contents of nucleotide and amino acid in Flammulina velutiper were less than in Agrocybe chaxinggu.The results showed that there were significant differences in non-volatile compounds between the two types of mushroom.The non-volatile components of Agrocybe chaxinggu were richer than Flammulina velutiper.The differences between the non-volatile components in the two types were mainly responsible for the sensory differences between Flammulina velutiper and Agrocybe chaxinggu.
  • Ma Zhan-ling, Gu Jia-li, Zeng Ling
    Food and Fermentation Industries. 2011, 37(12): 159-161. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.017
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    In neutral medium,pyrogallol red-copper(Ⅱ) reacts with protein to form a complex.The color of solutions darkened obviously.At 20℃,the reaction reaches balance after 10min.The mole ratio of pyrogallol red and copper is 5∶ 2.At the largest absorb wavelength of 549nm,the darkening intensity is proportional to the concentration of protein.The recovery of the method is 93.1%~108.5%,the regression equation is δA=0.010C-0.0255 and R2=0.990 3.The inspection on many types of milk using this method leads to satisfying results.
  • Wang Yang, Zhou Guo-ping
    Food and Fermentation Industries. 2011, 37(12): 162-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.010
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    Several different drinks(green tea drinks,milk,mandarin orange drinks,restituted-milk,milk tea)from various manufacturers in distinct areas were found deteriorated,with pH decrease,swell bottle,and gas production.The 11 typical bacteria were isolated and analyzed by 16S rDNA sequence,and identified as Enterobacteriaceae bacteria.Among them,3 isolates from mandarin orange drinks and milk tea were further identified as Enterobacter cloacae by rpoB sequence Balst.The bacterium of Enterobacteriaceae isn't heat-resistant.Those isolates were also proofed to have post after sterilization.Many species of Enterobacteriaceae are food-borne pathogens.On-the-spot inspection proofed that those bacteria polluted came from water(cooling water or flash water) or moist air.
  • Huang Ye-chuan, Li Hong-jun, Wu Zhao-min, Li Feng
    Food and Fermentation Industries. 2011, 37(12): 166-171. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.042
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    For investigating the changes in flavor characteristics of pork product during cold-storage,longissimus from Rongchang(RC) and PIC pig were processed at 100℃,120℃ and 180℃ respectively,and then kept in the dark at 4℃ in oxygen permeable bags for 0,3 or 6 days.the sensory characteristics in flavor of all samples were analyzed,and then Partial Least Squares Regression(PLSR) analysis was applied.The results showed that the warmed-over flavor(WOF-F) significantly increased while the meat-like and pork-characteristic flavor markedly decreased in samples during cold-storage.Analysis of PLSR showed that 54%,34% and 3% of the validated total variation in flavor characteristics was revealed as relevant to cold-storage time,processing method and pork breed respectively.Therefore,the changes in flavor characteristics of samples during cold-storage were mainly affected by storage time and processing method.While the breed of pork contributed a little.
  • Sun Jin-hui, Guan Jun-feng, Liu Shuang, Shang Yong-biao
    Food and Fermentation Industries. 2011, 37(12): 172-176. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.043
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    The effects of different conditions of ultrasonic treatment(frequency,power and processing time) on the penetration of pickling and TGase was studied.NaCl content in chicken was determined by SDS-PAGE electrophoresis.The results show that: NaCl penetration and ultrasonic power and processing time are positively correlated.The penetration of TGase increased with ultrasonic power increased.With the timing of ultrasonic treatment,the degree of cross-linking of myosin heavy chain(MHC) was increased.
  • Zhang Li-yan, Jia Yan-hua, Rui Han-ming
    Food and Fermentation Industries. 2011, 37(12): 177-182. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.045
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    Effects of chitosan and tea polyphenols on the preservation of chicken were stuided by measuring the total bacterial count,TVB-N,pH value and sensory quality of chicken during refrigeration storage.The optimum conditions for chicken preservation was obtained combining ozone soaking and addition of Vc: after soaked in 8mg/L of ozone aquiferous solution for 20min,chicken was coated by the combination solution containing 1.5% of chitosan,0.3% of tea polyphenols and 0.5% of Vc.The shelf life of chilled chicken could be up to 28 days with very good quality.
  • Wang Yi-juan, Yu Xiao-ling, Li Xue-bin, Ma Han-jun, Duan Hu, Pan Run-Shu, Ma Jing-yan
    Food and Fermentation Industries. 2011, 37(12): 183-188. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.046
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    Quadratic general rotary design was adopted to study effects of pH value,sodium chloride concentration and heating temperature on heat-induced gelation texture properties of pork homogenate from hind leg.The results showed that different treatments had influence on the characteristics of gels.Under different heating temperature,the effects of pH value and sodium chloride concentration on hardness,springiness,cohesiveness,gumminess and chewiness of gelation were consistent and interactive.When the pH value was lower,the hardness,springiness,cohesiveness,gumminess and chewiness of gelation were increased as sodium chloride concentration increased;when the pH was higher,the effect of sodium chloride concentration on the hardness,springiness and gumminess of gelation was less,but cohesiveness was increased with the increasing sodium chloride concentration.Simultaneously,with the heating temperature increased,the hardness and gumminess of gelation were increased,cohesiveness and chewiness were decreased and springiness was little changed.
  • Xiong Jie, Liu Qing-qing, Kong Xiang-zhen, Zhang cai-meng, Hua Yu-fei
    Food and Fermentation Industries. 2011, 37(12): 189-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.021
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    In higher plant,hydroperoxide lyase(HPL) catalyzed the cleavage of hydroperoxide,which converted from linoleic or linolenc acid by LOX,to give C6 volatile aldehyes together with ω–oxoacids.These volatile aldehydes are important contributors to the distinctive scent of fresh fruits and vegetables,C6 aldehydes are an important flavor additive in food industry and chemical industry.Based on the single-factor tests,combination of the extraction parameters was optimized by using four-factor-three-level orthogonal test.The optimum conditions were determined as follows: speed 12 000r/min,pH =8.0,contained 1mmol / L cysteine and 0.3%(m / v) PVP as a buffer.Under that condition,the total enzyme activity of HPL was high.We also explored the effect of the vacuum the extraction of HPL and found that if the HPL was extracted under the condition of complete oxygen removal,its total enzyme activity would be significantly improved.
  • Wang Ya , Ma Chong-hua , Guo Tao , Li Jia-yin , Zhou Shang-zhen , He Hai-ning , Wang Xiao-lan
    Food and Fermentation Industries. 2011, 37(12): 193-197,203. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.047
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    The ultrasonic assisted extraction technology of apricot pulp polyphenol was studied.The optimal conditions were determined by mono-factor experiment and response surface analysis.The antioxidant activity of apricot pulp polyphenol was studied by using reducing power and clearance ability for DPPH?.The result indicated that the optimum extracting conditions of apricot pulp polyphenol were as follows: the ratio of solid to liquid 1∶ 12,concentration of ethanol 71%,the ultrasonic power 364w and the extraction time 17 min.under the above extracting conditions,the extraction rate of apricot pulp polyphenol was 9.39%.The influence effect of four factors to the extraction rate of apricot pulp polyphenol were ultrasonic power > liquid ratio > concentration of ethanol > ultrasonic time.The apricot pulp polyphenol had strong antioxidative activity.However,its antioxidative activity was lower than Vc in the same concentrations.
  • Cao Ming-ming, Guan Wen-qiang, Feng Xu-qiao
    Food and Fermentation Industries. 2011, 37(12): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.011
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    The antioxidant activity,PAL,MDA,membrane permeability,fruit firmness,red color index and rotting index of Jujube(Zizylphus vulgaris fruit were studied.The fruit was stored at 0℃ after 3 different treatment: 6 min 45℃ hot water,6 min 45℃ 2% CaCl2 solution,6 min 45℃ 2% CaCl2 solution dipping then 2kJ/m2 UV-C irradiation.The results indicated that treatment with 45℃ 2% CaCl2 solution for 6 min can better inhibit MDA and cell membrane permeability,slowed down the decline of firmness,thus inhibited the fruit decay.MDA content and membrane permeability in fruit treated with 45℃ 2% CaCl2 solution after 75d storage were lower by 30.2% and 12.4% compared with other method,while fruit firmness was 32% higher.All of the treatments increased the activity of PAL.However,treatment with 2kJ/m2 UV-C irradiation after 45℃ 2% CaCl2 solution dipping for 6 min showed the best effect with an activity level of PAL 24.4% higher.In general,hot treatment can effectively reduce the decay of jujube,especially 45℃ 2% CaCl2 solution.While the red color index was significantly higher.
  • Chen Hui-yun, Sun Zhi-dong, Wu Feng-hua, YangG Hu-qing
    Food and Fermentation Industries. 2011, 37(12): 204-207. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.048
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    The effect of hypobaric storage(40 kPa) on post-harvest physiology and quality of bamboo shoots(Phyllostachys pubescens M azel) were investigated.The results showed that the application of hypobaric storage was effective in preventing the increase of decay rate and browning index of bamboo shoots compared to common cold storage.Meanwhile,hypobaric storage inhibited the activities of superoxide dismutase(PAL),peroxidase(POD) and polyphenol oxidase(PPO),decreased the firmness and accumulation of lignin,and inhibited the accumulation of malonaldehyde(MDA).These results suggested that hypobaric storage may prevent the development of flesh lignification and maintaining the quality of bamboo shoots.
  • Chen Xue-hong, Qin Wei-dong, Ma Li-hua, Zheng Yong-hua, Wang Ping
    Food and Fermentation Industries. 2011, 37(12): 208-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.12.049
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    To investigate the effects of high oxygen modified atmosphere packaging on the respiratory intensity and enzymatic activities of fresh-cut lettuce during storage,the lettuce slices were packaged in boxes with 60%O2﹢20%CO2﹢20%N2 and 100%O2 at 4℃ for 14 days,in contrast to that of air treatment.The results showed that the respiratory intensity and enzymatic activities of fresh-cut lettuce were affected markedly by high oxygen modified atmosphere packaging.In packaging with 60%O2﹢20%CO2﹢20%N2 and 100%O2,the respiration was inhibited,and the slower the respiration,the higher O2 concentration;SOD activities were improved and the increases in superoxide radical production were inhibited;the polyphenol oxidase and phenylalanine ammonium-lyase activities were inhibited.