25 September 2015, Volume 41 Issue 9
    

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  • Improvement of thermal stability of alkaline polygalacturonate lyase through site-directed mutagenesis
    LIU Song,WANG Ming-xing,DU Guo-cheng,CHEN Jian
    Food and Fermentation Industries. 2015, 41(9): 1.
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    Alkaline polygalacturonate lyase (PGL,E.C.4.2.2.2) is an important industrial enzyme, which can catalyze the acleavage of α-1,4 glycosidic bond in polygalacturonate.PGL has been widely used in food, textile, and papermaking industry.To improve the thermal stability, PGL Bacillus sp.WSHB04-02 was subjected to amino acid sequence alignment with three heat-resistant pectinase, and seven amino acid positions invariant in thermostable enzymes but not invariant in PGL (I58, N189, G191, S229, K314, S315 and I325).The seven amino acid residues were individually mutated to their counter parts in heat-resistant enzymes.Results showed that the thermal stabilities of all the PGL mutants were enhanced by the mutations.In contrast to the wild type enzyme, the half-life of N189E, S229K, and I325F at 55 ℃ were enhanced by 2.32, 2.11, and 1.89-fold, respectively.I58V and K314M respectively showed 19.4％ and 38.9％ enhanced half-life at 55 ℃, and their specific activity were improved by 65％ and 91％ respectively.Structure analysis indicated that all PGL mutants except S315G showed changes in quantities of several intra-molecular interactions.These results suggested that site-directed mutagenesis could effectively enhance thermal stability of PGL, and that the changes in molecular interactions might account for the improvement of enzyme properties.
  • Effect of different alcohols on the degree of polymerization of ε-PL produced by Streptomyces diastatochromogenes Bcα1
    BO Tao,ZHANG Ran,GUO Feng-zhu,HU Chun-lei,TAN Zhi-lei,JIA Shi-ru
    Food and Fermentation Industries. 2015, 41(9): 7.
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    In order to weaken bitterness of ε-Poly-L-Lysine (ε-PL) and improve its taste while not affecting the antimicrobial activities of ε-PL, the effect of different alcohols added into the culture medium on the degree of polymerization of ε-PL produced by Streptomyces diastatochromogenes Bcα1 were studied.Meanwhile, the effects of different carbon sources (glucose and glycerol) of culture medium on the degree of polymerization of ε-PL were respectively compared.The results showed that the average degree of polymerization of ε-PL reduced from 31 ～ 32 to 24 ～ 25 by adding 0.5％ butanol into the culture medium with glucose as carbon source.Further analysis indicated that the unknown derivative was the ester formed between the hydroxyl group of a butanol molecule and the terminal carboxyl group of an ε-PL molecule.In a word, ε-PL synthesis was inhibited by butanol via esterification, which led to the termination of ε-PL chain length extension.
  • Effects of low polymerization degree konjacmannan-oligosaccharide on intestinal and microflora of normal mice
    WAN Jia-jia,JIANG Ming,LI Heng,LUO Chun-qing,SHI Jin-song
    Food and Fermentation Industries. 2015, 41(9): 13.
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    Purpose: Low polymerization degree konjaemannan oligosaccharide (LMOS) was prepared by organic solvent precipitation.Then its effects on intestinal morphology and microflora of normal mice were investigated.Methods: 50 ICR mice were randomly divided into four experimental groups and one control group.The experimental groups were gavaged with different doses of LMOS [1 g/(kg · d), 2 g/(kg · d), 4 g/(kg · d), 8 g/(kg · d)] while the control group were gavaged with normal saline.After 30 d, intestinal morphology was observed, and both of the cecal SCFA and microbial communities in each group were determined.Results: Compared with the control group, the cecal SCFA of treated groups significantly increased.In addition, intestinal villi height increased in the treated mice.Results from DGGE fingerprint analysis showed that, the intestinal microbial community of mice fed with high dose of LMOS were regulated significantly.Conclusions : Except increasing the production of SCFA, LMOS can also promote the proliferation of probiotics (such as Lactobacillus), implying that it is one kind of favorable prebiotics.
  • Purification of antifreeze collagen peptides by ice affinity adsorption protocol
    Nguyen Cong Thanh,CAO Hui,XU Fei,YU Jing-song
    Food and Fermentation Industries. 2015, 41(9): 19.
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    Antifreeze collagen peptides is a family of peptides which can lowering the freezing point of the system non-colligatively.This plays an important role in protecting organisms from freezing injury and damage.In this study, we studied the ice affinity adsorption equipment, used micro-organisms protection as the index to optimize the condition of purifying pig skin collagen peptides by enzymatic hydrolysis.The optimum conditions were: crude mixture concentration of 1 mg/mL, at-5 ℃ for 10 hour, adsorption twice.After ice affinity adsorption, collagen peptides peaks had better separation effect, the molecular weight mainly distributed within the range of 1000 Da, and major collagen amino acids were Proline and Hydroxyproline.
  • Contradistinction to the gelling properties of chicken and squilla by phosphorylation
    WANG Shi-meng,ZHANG Kun-sheng,REN Yun-xia
    Food and Fermentation Industries. 2015, 41(9): 24.
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    Chicken and squilla were dealed with sodium pyrophosphate(SPP) or sodium tripoly phosphate(STP) and then heated into gel.The investigation was under taken to compare the characteristics and water-holding capacity of myofibrillar protein from different species meat(chicken and squilla) with different treatments.The results showed that, the strength of gel and water-holding capacity of two kinds of meat increased with the increment of protein concentration.The difference between the strength of two kinds of gel were not significant by SPP(P ＞ 0.05).While the differences between the two kinds of gel were both significant by the treatments of non-phosphorylation and STP(P ＜ 0.05).The research showed that, the strength of gel and water-holding capacity of myofibrillar proteins were changed by phosphorylation, and the characteristics of gel showed difference between chicken and squilla.
  • Effects of transglutaminase and additive agents on gel properties of Ryukyu squid surimi
    MA Jing-rong,YANG Xian-qing,MA Hai-xia,LI Lai-hao,CHEN Sheng-jun
    Food and Fermentation Industries. 2015, 41(9): 29.
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    The effect of transglutaminase (TGase) and additives (egg white protein, soy protein isolate, and potato starch) on the gel hardness and springiness of Ryukyu squid surimi in South China Sea was studied.The results showed that the TGase and additives could significantly enhance the gel properties of Ryukyu squid surimi.In a certain range, the gel hardness of Ryukyu squid surimi increased with increasing amount of additives, however, it would not significantly change any more after the gel springiness increases to about 7.5mm because of the poor gel properties of Ryukyu squid mantle muscles.The optimal amount (based on the weight of Ryukyu squid surimi) of TGase was 2％ and two-stage heating (kept at35 ℃ for 1 h) was chosen.The appropriate amount of egg white protein, soy protein isolate, and potato starch added into Ryukyu squid surimi were determined to be 6％ , 9％ and 15％ , respectively.
  • Study on screening and identification of brewing yeasts for Chinese bayberry wine and its tolerance capacity
    DU Jing,YU Pei-bin,SU Qi,DING Zhan-sheng,FAN Liu-Ping
    Food and Fermentation Industries. 2015, 41(9): 34.
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    From the environment of Chinese bayberry orchard and the bayberry natural fermentation mash, 152 yeast strains were isolated.By TTC staining method, duchenne tube method and triangle bottle fermentation, 4 yeast strains with No.110, 147, 151 and 152 were selected for their prominence on gas properties, color and flavor, and were confirmed as Pichia kluyveri, Hanseniaspora uvarum, Pichia kudriavzevii and Saccharomyces cerevisiae respectively by molecular biological identifiction.The tolerance capacity test showed that No.152 has the best performance, it had a better gas performance under the condition of the alcohol content of 18％ , SO2 content of 250 mg/L, sugar content of 50％ and pH1.5, and was very suitable to brew Chinese bayberry wine.The yeast strains with No.110, 147 and 152 could be used to produce low alcohol juice drinks and wine or mix with yeasts which can highly produce alcohol to increase aroma during fermentation.
  • Isolation and identification of pullulanase producing strain and optimization of its fermentation conditions
    YAN Fen,YANG Guang,LIAN Yan-ping,WANG Pei-song,WU Chen-shuo
    Food and Fermentation Industries. 2015, 41(9): 40.
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    A novel pullulanase-producing strain YH-6 was isolated from the salt lake using pullulan as the sole carbon source.Based on the morphological observation and 16S rRNA sequence analysis, the strain was identified as Oceanimonas sp.The optimum fermentation medium was composed of 15 g/L corn starch, 10 g/L yeast extract, 1.0 g/L KH2PO4, 0.01 g/L FesO4 · 7H2O, 26.5 g/L NaCl, 2.1 g/L MgCl2 · 7H2O, 0.9 g/L KCl, 1.2 g/L CaCl2 · H2O, 4.2 g/L MgSO4 · 7H2O.Under the optimum culture conditions of initial pH 7.0, 30 ℃ and shaking speed of 200 r/min for 24 h, the highest enzyme activity of pullulanase could reach 1.85 U/mL, which was improved by 44.53％.
  • Isolation of a high-level laccase-producing fungus strain, and purification and characterization of laccase
    LI Song,LIU Yu,TANG Wen-Jin,CHEN A-na,TANG Bin,CUI Feng-jie,ZHAO Peng-xiang
    Food and Fermentation Industries. 2015, 41(9): 45.
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    This study aimed to select high-level laccase-producing fungus strain from natural samples.The laccase producing ability of the selected strain and the properties of produced laccase were further studied.The target strain was selected and purified by guaiacol-containing selecting medium and the isolated strain was identified as Trametes sp.by morphology observation and 5.8S rDNA-ITS sequence analysis method.In shaking flask fermentation, a high laccase producing level of 20.3 u/mL was observed in the supernatant on 10t d.The produced laccase protein was salted out by ammonium sulfate fraction and further purified by DEAE FF chromatographic column.The molecular mass of the purified laccase was around 65 kDa, and the laccase was stable under 60 ℃ and pH 3.5 ～ 5.0.The Vmax and Km of the laccase were 31.06 mmol/(L · min) and 152 μmol/L, respectively.The isolated fungus strain Trametes sp.has an ability to produce high-level laccase in a short period, which could make it a good candidate for breeding and optimization of industrial laccase producing strain.
  • Effect of NaOH concentrations in pretreatment on rice straw hydrolysis inhibitor's compounds
    DING Chi,HUANG Hui-qin,ZHANG Shu-dong,ZHANG Qiu-zhuo
    Food and Fermentation Industries. 2015, 41(9): 51.
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    The effect of NaOH concentration in pretreatment on fermentation inhibitor components in rice straw hydrolysis was evaluated using GC-MS.The analysis provided theoretical support to eliminate the fermentation inhibition of hydrolysis and enhance ethanol productivity.The results showed that inhibitors were more evenly distributed in control group, alkanes (31.31％) , acids (21.06％) , ketones (18.81％) and phenols (11.09％) were the main components.After alkali-pretreatment, inhibitors were intensively distributed in hydrolysis, in which phenols, acids and ketones were the main components;phenols were absolutely the most dominated components which could achieve 84.69％ maximum.Moreover, the concentration of phenols in hydrolysis increased as alkali concentration increased.However, the effect of alkali concentration on total inhibitors contents in hydrolysis was not obvious.Taken toxicity and concentration of inhibitors into consideration, phenols were the strongest inhibitors in alkali pretreatment hydrolysis.The hydrolysis was less influenced by inhibitors with 2％ NaOH.At the above pretreatment condition, Ferulic acid, n-Hexadecanoic acid and Megastigmatrienone need to be selectively removed from the hydrolysis.
  • Research on the antibacterial activity of aromatic aldehyde flavor compounds against four kinds of bacteria
    SUN Jie-wen,GAO Ting-ting,LI Yan-min,LIU Yu-ping,SUN Bao-guo
    Food and Fermentation Industries. 2015, 41(9): 57.
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    Aromatic aldehyde flavor is a kind of important flavor compounds.There were 30 aromatic aldehyde flavor compounds which were approved and used as food additives in GB 2760-2011.Their diameters of zone of inhibition against Escherichia coli, Pseudomonas aeruginos, Staphylococcus aureus and Bacillus subtilis were evaluated by the method of agar disc diffusion.The results showed that most of 30 aromatic aldehyde flavor compounds had antibacterial activity.Their minimal inhibitory concentrations and minimal bactericidal concentration were measured by double dilution method.The results also showed that their inhibitory activities were stronger than those of potassium sorbate and sodium benzoate.The inhibitory effectiveness of salicylaldehyde, phenylpropyl aldehyde, cinnamic aldehyde and 2-furanacrolein was better among the 30 aromatic aldehydes.The relations between inhibitory activity and their structure were summarized simply.
  • Effect of mixed starter cultures on the changes of biogenic amines contents during fermentation and ripening of Sichuan-style sausage
    Food and Fermentation Industries. 2015, 41(9): 63.
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    The Sichuan-style sausage was processed by being inoculated Lactobacillus plantarum, Pediocossus pentosaceus and Staphylococcus as starter cultures (A group).Changes of biogenic amines contents in Sichuan-style sausages during fermentation and ripening were determined by high performance liquid chromatography.The results showed that the contents of biogenic amines including tryptamine, putrescine, cadaverine, histamine, tyramine and spermidine in group A were significantly lower than those in group B (natural fermentation) at the end of ripening, except the content of phenylethylamine (P ＜ 0.01) , which indicated that the mixed starter culture could significantly inhibit the formation of biogenic amines in Sichuan-style sausages during fermentation and ripening (P ＜ 0.01).The contents of biogenic amines were less than 100 mg/kg in group A during fermentation and ripening, except the tyramine content up to 103.05 mg/kg, meanwhile, the content of putrescine, cadaverine, histamine and tyramine were more than 100 mg/kg in group B, which indicated the mixed starter culture could ensure the safety of Sichuan-style sausage.
  • Effects of temperature on piling fermentation for the production of sesame-flavor liquor
    YOU Ling,NIE Li-kun,SHI Xiao-dong,WU Run,REN De-zhi,WANG Tao
    Food and Fermentation Industries. 2015, 41(9): 69.
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    To reveal the effects of temperature on piling fermentation for the production of sesame-flavor liquor, temperature-control was applied at all stages of piling fermentative grain, and the number of bacteria and yeast and main physiochemical index were detected.It was found that temperature obviously affected the microbes in piling grain and its physiochemical index.The yeast was inhibited when the temperature of piling grain exceeded 32 ℃ and the bacteria was inhibited when the temperature raised to 46 ℃.When the temperature was between 37 ℃ and 46 ℃ , the acidity of fermentative grain increased slightly, the decomposition of starch and the accumulation of reduced sugar were improved.A strategy of temperature-control could be given accordingly as follow: at the beginning of pilling fermentation, the temperature of the fermentative grain was kept at 28 ～ 32 ℃ for about 30 h, then it was slowly raised to 46 ℃ and kept about 12 h,finally decreased to 55 ℃ and kept for about 6 h.This strategy will fulfill the goals of piling, including the enrichment of microorganism, the production of enzyme and the accumulation of flavoring compounds at high temperature.
  • Effect of temperature of vinegar substrate seed on the vinegar quality
    GUAN Bin-bin,ZHAO Jie-wen,JIN Hong-juan,LIN Hao
    Food and Fermentation Industries. 2015, 41(9): 74.
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    This research analyzed the relationship between the middle temperature of 44 different vinegar substrate seed tanks and the contents of total acid and non-volatile acid in the corresponding vaccination fermentation tanks.The result showed that, when middle temperature was less than 44℃ , the non-volatile acid content in the corresponding vaccination fermentation tanks was high, which would be suitable for winter production.When middle temperature was controlled between 45 and 46℃ , the total acid content in the corresponding vaccination fermentation tanks was high, which would be suitable for summer production.The model of Least-squares support vector machine (LS-SVM) and Back-propagation artificial neural network (BP-ANN) were established to evaluate the correlation between temperature changes and the contents of total acid and non-volatile acid.The results showed that BP-ANN model was superior to LS-SVM model in calibration, the value of correlation coefficient R of total acid and non-volatile acid were 0.9763 and 0.9041 respectively in the prediction set.This study showed that the contents of total acid or non-volatile acid could be improved by optimization the vinegar substrate seeds through temperature transducer.
  • Effects of the main fermentation temperature on high alcohols content of Chinese rice wine under immobilized condition
    WANG Jing-jing,TAN Lei-hua,JIANG Yu-jian
    Food and Fermentation Industries. 2015, 41(9): 79.
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    A method for determination of higher alcohols content in yellow rice wine under immobilized condition by gas chromatography was used to compare higher alcohols contents at different main fermentation temperatures.Results showed that the number of yeast and the content of alcohol (8.5％ vol) were both low and total acid content (9.7 g/L) was significantly higher than those at lower temperatures and the rancidity appear if the fermentation temperature is too high (34 ℃).If the temperature is low (26 ℃), the alcohol content was low.The order of higher alcohols content from high to low was ρ(30 ℃) ＞ ρ(28 ℃) ＞ ρ(26 ℃) ＞ ρ(32 ℃) ＞ ρ(34 ℃) and their quantitative values respectively were 386.49 mg/L,348.13 mg/L,325.00 mg/L,320.92 mg/L, 304.54 mg/L.32 ℃ was considered as appropriate temperature for rice wine fermentation at immobilization condition.
  • Sugar cane juice functional beverage produced by submerged fermentation of Ganoderma lucidum
    HUANG Qing-hua,WANG Qing-fu,LIANG Lei,ZHANG Liu-lian,KANG Pei-zi,BAN Wen-ting
    Food and Fermentation Industries. 2015, 41(9): 83.
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    Sugar cane juice was used as raw material to produce function beverage through liquid fermentation by Ganoderma lucidum.In this paper, the fermentation was carried out about 10 days with regulation of pH value, amount of residual sugar and polysaccharide content of fermented liquid.After flavor adjustment, the optimum formula of the function beverage of sugar cane juice from Ganoderma lucidum fermentation was determined through orthogonal test and sensory evaluation method.The optimizing formula of this beverage contained 70％ of fermented liquid, 1.0 g/L citric acid, 0.2 g/L xanthan gum, and 0.1 g/L stevia glycoside.This beverage was delicious due to unique aroma of sugarcane and Ganoderma lucidum and was rich in polysaccharide and amino acid.
  • Screening and characterization of a high ethyl acetate-producing yeast
    CHEN Wei-xin,LI Jing,WANG yao,HUANG Gui-feng,DENG Mao-cheng
    Food and Fermentation Industries. 2015, 41(9): 87.
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    By fermentation screening and product analysis, a strain named CZ-17 with high ethyl acetate-production was isolated from natural rotten pineapple.The strain CZ-17 was identified as Kluyveromyces marxianus by morphological characteristics observation, physiological and biochemical test and 18S rDNA sequences analysis.By means of optimal tests, the best fermentation conditions for ethyl acetate production were determined as temperature of 28 ℃, initial pH of 5.5 and rotation speed of 180 r/min.The highest yield of ethyl acetate reached 3.13 g/L under the optimal conditions.Series of salt tolerance tests were performed in a medium containing 0 ～ 160 g/L sodium chloride.Result showed that the strain CZ-17 possessed great salt resistance.
  • Dual enzymatic hydrolysis of skipjack tuna (Katsuwonus pelamis) and dynamic changes of the products during hydrolysis
    ZHOU Xu-xia,GAO Ying,GU Li-wei,ZHAO Dan-dan,DING Yu-ting
    Food and Fermentation Industries. 2015, 41(9): 91.
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    Conditions of dual enzymatic hydrolysis of skipjack tuna (Katsuwonus pelamis) by trypsin and papain were investigated, and dynamic changes in free amino acids composition and content, peptide molecular weight distribution, IMP and GMP contents during the hydrolysis were studied.The results showed that the optimal conditions for skipjack tuna hydrolysis were as follows : enzyme-to-substrate ratio of 3 000 U/g, papain to trypsin ratio of 1 : 3, substrate concentration of 25％.Under these conditions, the total free amino acids content of the hydrolysate kept increasing during the fermentation.The content of free amino acid with bitter taste decreased obviously while that of free amino acids with umami taste had a sharp increase after 6 h of hydrolysis.According to TAV analysis, Glu, Met, Ile and His played important roles in the contribution of hydrolysate flavor.Distribution of small molecular weight peptides in the hydrolysate increased gradually during the hydrolysis, and 80.17％ of them were below 0.5 ku after 6 h of hydrolysis.The contents of IMP and GMP kept gradually increasing during the hydrolysis.
  • Optimization and analysis for the preparation of genipin crosslinked chitosan microspheres
    LUO Mei,YIN Zhong-hua,PENG Hai-long,ZHENG Dian-mo,XIONG Hua
    Food and Fermentation Industries. 2015, 41(9): 97.
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    Chitosan microspheres were fabricated with genipin as crosslinker by reverse phase suspensioncrosslinking method.To optimize the preparation process, the orthogonal experiment was adopted on the basis of single factor experiments.The optimal preparation conditions were as follows: acetic acid solution concentration 2 ％ (wt.％), chitosan concentration in acetic acid solution 3 ％ (w/v), the dosage of genipin 30 ％ (mgenipin/mchi) , crosslinking temperature 35 ℃, crosslinking time 2 h, the dosage of Tween-20 (w/v), stirring speed 600 r/min.The microspheres fabricated under the optimal preparation conditions were characterized by scanning electron microscope (SEM), Fourier transform infrared spectrometer (FTIR) , X-ray dffractometer (XRD), laser diffraction particle size analyzer.SEM indicated the spherical shape with smooth surface of chitosan microspheres.FITR and XRD confirmed chemical crosslinking of genipin with chitosan and the amorphous state of chitosan microspheres.The optimized microspheres with a D50 of 34.6 μm showed a normal size distribution.
  • Effect of different cooling methods on quality of cooked spring rolls
    HUANG Yi-ting,ZHANG Kun-sheng,REN Yun-xia
    Food and Fermentation Industries. 2015, 41(9): 102.
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    Our present work aimed to explore the effect of slow-air cooling, air-blast cooling, vacuum cooling and hybrid cooling on quality of cooked spring rolls.The center temperature of cooked spring rolls was cooled from 80 ℃ to 20 ℃.Then the spring rolls were stored at 4 ℃ for 18 days.The weight loss, color,odor,texture,sensory evaluation after being cooled and the pH, total number of colonies during storage were determined and compared.The results showed that, vacuum cooling method had the fastest efficiency but the highest weight loss when compared with the conventional cooling methods.Vacuum cooling products had higher hardness and brittleness, but the sensory evaluations on color, shape and smell were lower.Hybrid cooling improved the shortcomings of vacuum cooling.With the extension of storage time, vacuum cooling and hybrid cooling made smaller effect on pH of the samples, and significantly reduced microbial contaminations, so as to extend the shelf life of products.
  • Dry characteristics and its effects on quality of Benincasa hispida by vacuum drying
    LI Yu,LI Na,HOU Chun-yan,SANG Li-jun
    Food and Fermentation Industries. 2015, 41(9): 108.
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    The objective is to study dry characteristics and its quality changes of Benincasa hispida by vacuum drying under the conditions of different temperatures and vacuum degrees.Benincasa hispida was used as experiment material, which was analyzed the characteristics of moisture content changes during drying process and its effects on quality under different drying conditions.The results showed that with the increase of drying temperatures, vacuum degrees, the drying rate increased.Temperature has significant influence on the rehydration ratio, vitamin C retention ratio;vacuum degree has significant influence on color, vitamin C retention ratio.The vacuum drying procedure of Benincasa hispida could accurately be described by the Page model, the predicted values of model were nearly consistent with the observed values.This dynamics model could be used for describing the process of Benincasa hispida dehydration and controlling its moisture content.This experiment results can provide a technical basis for controllable industrialization production of Benincasa hispida.
  • Effect of different additives in penetrating pretreatment on the quality of dry tilapia fillets by heat pump
    WU Yang-yang,LI Min,GUAN Zhi-qiang,ZHANG Ke,DU Hui
    Food and Fermentation Industries. 2015, 41(9): 113.
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    In order to obtain the effects of penetration reagents to the quality of heat pump drying tilapia fillets, different concentrations of trehalose, polydextrose, polyphenols, mannitol, sodium glutamate were studied and compared using the comprehensive scores of the Ca2+-ATPase activity, rehydration ratio, whiteness and hardness as indicators.The curves of heat pump drying and the quality variation indicated that five additives all could reduce the drying time and improve the quality.The shortest drying time was reduced by 31％ compared with the control group.The optimum concentration of trehalose, polydextrose, polyphenols, mannitol and sodium glutamate were 50 g/L, 20 g/L, 6 g/L, 2 g/L and 2 g/L.Furthermore, their corresponding comprehensive score improved 60.35％ , 60.25％ , 32.23％, 41.63％ and 42.00％ than that of the control group, respectively.The results could provide guidance in selecting penetration reagents for similar aquatic products drying.
  • Optimize of microwave drying technology of purple sweet potato slices by response surface methodology
    HUANG Yan-bin,LI Xing-qi,CHEN Hou-rong
    Food and Fermentation Industries. 2015, 41(9): 120.
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    The fresh purple sweet potato was used as raw material and the characteristics of microwave drying and Optimizing of the drying were studied.The thickness and weight of slice, as well as the power of microwave on the influence of moisture content and drying rate and energy consumption were investigated by single factor experiment to get reasonable scope of various factors.On the basis of single factor experiment, water loss rate, energy consumption and the color value were chosen as the evaluation indexes.Optimal technological conditions were studied by the regression model established by three factors and three levels of response surface analysis.The results show that the weight and the dry power were the main factors affecting the rate of water loss and power consumption and the color difference value.Taking the greatest value of water loss, and smallest value of energy consumption and the color difference as factors, using the Design-Expert analysis software, the optimized conditions were: 2 mm thickness chips, weight 55.36g, microwave power 650 W, the water loss rate 17.215 8％/min, the power consumption 2.548 5 (kW · h)/ min, and the color difference 32.837 6.Under the same conditions, the validated experiments showed: water loss 17.103 8％/min,the power consumption 2.832 9 (kW · h)/min, the color difference 32.837 6.The experimental value is very close to the predicted value.
  • Study on the content of wax oil chlorophyll and preparation technology of sodium copper chlorophyll
    ZHANG Xiao-rong,TANG Wen-xi,LU Ji-xuan,LI Jie,LI Xin-yi
    Food and Fermentation Industries. 2015, 41(9): 127.
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    Because of the important applications, the chlorophyll of wax oil was studied in this paper.The extraction condition of the wax oil chlorophyll was explored, and the content of wax oil chlorophyll was detected.Two step preparation process of the sodium copper chlorophyll was designed including acidification and copper replacement, neutralization and salt formation.The effects of preparation process were analyzed in real-time.The product quality was evaluated based on national standard.The results showed that the wax oil chlorophyll was efficiently extracted by absolute ethyl alcohol under the low temperature condition at-10 ℃ with ratio of material to solvent at 1: 20-22(m/V).And the content was about 3％ (g/g).The wax oil sodium copper chlorophyll was successfully prepared using the above preparation process.And the yield of the sodium copper chlorophyll reached to 63.0％ (g/g).The quality evaluation results showed that some important quality factors met with the national standards.Wax oil has the great economic value because of the abundant chlorophyll.The preparation process of the sodium copper chlorophyll has the industrial development prospect duo to the simple, efficient yield and excellent product quality.
  • Factors influencing the preparation on sunflower oil microemulsion
    SUN Chang-bao,WU Hong-yan,JIA Xiu-feng,LI Ang
    Food and Fermentation Industries. 2015, 41(9): 131.
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    In this paper, sunflower oil microemulsion is prepared by microemulsion technology.The effects of factors, including HLB value, surfacant, co-surfacant, temperature, pH and NaCl concentration on sunflower oil microemulsion formation are investigateed.The results showed that, the best formula of preparation of sunflower oil microemulsion: tween 80 and Span 80 are mixed by a 91:9 mass ratio as a surfactant, then mixed with sunflower oil,according to the mass ratio 9: 1.Under the optimum temperature 25 ℃, ultra-pure water is added to the system with constant stirring.A clear and transparent system will become turbid viscous, continue adding ultrapure water, and then mixing system will become clear and transparent again, sunflower oil microemulsion formed at this point.The impact of weak acid or weak base on sunflower oil microemulsion is very small.Sunflower oil microemulsion is slightly affected by NaCl concentration of 5％ ～ 15％.
  • Preparation of oleic acid from Cyperus esculentus oil by urea adduct method
    ZHENG Lian,JING Si-qun,WANG Yao-xiang,CHEN Zheng-hui
    Food and Fermentation Industries. 2015, 41(9): 135.
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    Oleic acid was purified by urea adduct method with Cyperus esculentus oil as raw material.The effects of methanol concentration, reflux time, urea/mixed fatty acid (m/m) , temperature T1 and T2 on the purity of oleic acid were observed through single factor experiment and orthogonal test.The fatty acid composition in purified of Cyperus esculentus oil was analyzed by gas chromatography-mass spectrometry (GC-MS).The results showed that the optimum conditions were: 85％ methanol as solvent, the ratio of urea/mixed fatty acid (m/m) 0.8, reaction time for 15 min, stirring and refluxing for 2.0 hours at 60 ℃ under N2 protection, incubated at 8 ℃ for 24h, and the filtration was stand for 24h at-10 ℃.Under these conditions, the content of oleic acid was increased to 90.72％ from 77.17％.The main fatty acids of Cyperus esculentus oil after urea inclusion were : palmitic acid 7.49％ , oleic acid 90.72％ and stearic acid 1.08％.
  • Texture change kinetics analysis of bamboo shoot during pickling process
    ZHANG Qian-yu,ZHENG Jiong
    Food and Fermentation Industries. 2015, 41(9): 140.
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    Effects of different salt concentration (3％ , 7％ , 11％ , 15％ , 19％ and 23％) on texture change of bamboo shoots during pickling process was investigated.The results showed that the hardness of bamboo shoots decreases significantly (P ＜ 0.05) after pickling for 63d, especially in low salt concentration solution.According to modified first-order kinetic classical equation, and a new established kinetic model for the texture changes of bamboo shoots during pickling, which was presented as follows : T =(To-Tb) × exp [-k × (t + ta)] + Tb.The correlation coefficient of the hardness changes from experiments and prediction by the kinetic model was 0.992 5.This verifies that the hardness changes of bamboo shoots during pickling fits with a first-order reaction.Samples under different salt concentration are all fitted with the kinetic model (R2 ＞ 0.982 1).This indicated that texture changes of bamboo shoots under different pickling conditions could be described and predicted by the established model equation.
  • Study on antioxidant activity and compositions of Vaccinium bracteatum Thunb leaves extracts
    YANG Zhen-dong,JIANG Yan-jie
    Food and Fermentation Industries. 2015, 41(9): 144.
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    In this paper, the vaccinium bracteatum leaf extract was prepared by ethanol extraction and purified by macroreticular resin.The antioxidant activity of Vaccinium bracteatum leaf extract in different systems were studied and analyzed by HPLC.The results showed that the Vaccinium bracteatum leaf extract had high antioxidant activity, and equivalent to Vc in terms of scavenging DPPH free radical capacity.In addition, the total antioxidant capacity, reducing power, anti-lipid peroxidation ability, free radical scavenging ability were in dose-effect relationship.HPLC analysis results indicated the major components of the Vaccinium bracteatum leaf extract were flavonoids compounds including isoquercitrin (267.8 mg/g), quercetin (61.6 mg/g), and kaempferol (98.0 mg/g).
  • In vitro antioxidant activity of polyphenols extracted from four wild edible fungus
    WANG Ting-ting,YOU Jin-kun,YAN Ming,WU Su-rui,GUI Ming-ying
    Food and Fermentation Industries. 2015, 41(9): 148.
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    The polyphenols content was measured of Leccinum crocipodium(Letellier.) Walt.,Scleroderma paradoxum G.M.Beaton,Boletus aereus and Termitomyces albuminosus (Berk.) Heim and in vitro antioxidant activity of polyphenols was also studied on.The results showed that:60％ ethanol extract of four wild edible fungus all showed better dose-dependent DPPH, ABTS and hydroxyl free radical scavenging ability.Ferric reducing ability of wild Edible Fungi lay between 0.02 and 0.04.In all,Leccinum crocipodium showed the best antioxidant activity and Boletus aereus was the worst among them.
  • Characterization of formaldehyde from distillation cut, raw liquor of different vintage, and finished Chinese liquor
    ZHU Meng-xu,FAN Wen-lai,XU Yan
    Food and Fermentation Industries. 2015, 41(9): 153.
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    Formaldehyde, which widely exists in alcoholic beverages, is classified as group 1 carcinogen (sufficient evidence of carcinogenicity) by International Agency for Research on Cancer (IARC).In this paper, formaldehyde from distillation cut, raw liquor of different vintage, and finished Chinese liquor, was quantified by derivatization using O-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine (PFBHA) as derivatization reagent, coupled with headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).During solid distillation process, the formaldehyde content decreased at the beginning of distillation, and then increased for 5 to 50 min, and decreased again at the end.The changes of formaldehyde content in the second distillation of raw liquor was similar to the solid distillation process.The concentrations of formaldehyde from 15 raw liquors (16％) and 3 finished liquors (0.09％) were more than 2.6 mg/L (IPCS tolerable concentration).Overall, the formaldehyde concentration were higher in old raw liquor than in new raw liquor.The average concentration of formaldehyde in Chinese finished liquor was 0.89 mg/L, which was higher than those in other distilled spirits from different countries (≤0.7 mg/L).
  • Study on amino acids profiles in wine classification according to geographic origin and grape variety
    TANG Ke,MA Lei,XU Yan,LI Ji-ming
    Food and Fermentation Industries. 2015, 41(9): 159.
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    Forty-seven Chinese wines from three geographic regions and five grape varieties have been analyzed for primary free amino acids by reversed-phase high performance liquid chromatography.The free amino acids content of Chinese wines was from 447.13 to 1 359.06 mg/L.Pro, Arg and Glu were the most predominant amino acids in free amino acids.Discriminant analysis based on the free amino acid content according to geographic origin, grape variety was carried out, the percentage of samples correctly classified were 85.1 and 100.0％ , respectively.The free amino acid profiles were useful in the classification of Chinese wines according to geographic origin and grape variety.
  • Primary analysis on the fermented microorganism of Fen-flavor liquor by high-throughput sequencing
    LEI Zhen-he
    Food and Fermentation Industries. 2015, 41(9): 164.
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    The samples from Fen-flavor liquor of da-qu and fermented grains were analyzed for their main diversities of microbial community, the testing results showed that the main prokaryotic microorganism were Firmicutes, Proteobacteria, Actinobacteria, Acidobacteria, these four microorganisms occupied for 30％ prokaryotic microorganism in daqu, the main eukaryon were Eurotium, Thermoascus, Rhizopus, Thermomyces, Candida.The main prokaryotic were Enterobacteriaceae , Acetobacteraceae , Leuconostocaceae , Llactobacillaceae , Staphylococcaceae , Bacillaceae , Pseudonocardiaceae in fermented grains, Acetobacteraceae and Lactobacillaceae were predominate microorganisms, the conrresponding percentage was about 70％ , the main Eukaryon including Dipodascaceae, Candida, Microascaceae, Mucoraceae, Nectriaceae, Pichiaceae, Psathyrellaceae, Saccharomycetaceae, Saccharomycopsidaceae, Trichocomaceae, Trichosporonaceae, Candida and Pichiaceae were also predominate eukaryon in fermented grains.
  • Determination of biogenic amines in beer by HPLC with pre-column dansylation and study on its forming regularity
    GU Feng-xia,WANG Ting,LI Xianzhen,WANG Wei,GUO Ping,YU Zhi-min
    Food and Fermentation Industries. 2015, 41(9): 168.
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    An analytical method for simultaneous determination of 8 biogenic amines in beer by high-performance liquid chromatography (HPLC) has been developed, meanwhile the forming regularity of biogenic amines in brewing material, brewing process and beer spoilage bacteria was studied.After being extracted with 5％ TCA and derived with dansyl chloride, biogenic amines in beer were qualitatively and quantitatively analyzed by HPLC.The method of HPLC was conformed with efficient separation, good reproducibility, high sensitivity and wide linear range, which was conducive to analysis of biogenic amines in beer.The established method has been successfully applied to determine biogenic amines in malt and hop.The results showed that the 8 biogenic amines were all detected except β-phenylethyl-amine, and the contents of trypatamine and putrescine were the highest.Wort and fermented wort mainly contain trypatamine and putrescine, which come from beer brewing materials.Forming regularity of biogenic amines in spoilage beer by Lactobicillus brevis BS49 and Lactobacillus parabuchneri BS201 were analyzed.Both BS49 and BS201 can grow and propagate in beer, cause the change of content of biogenic amines in spoilage beer.The content of tyramine was increased from 0.1 mg/L to 8 mg/L in spoilage beer by adding BS49, and the content of histamine was increased from 0.1 mg/L to 6 mg/ L in spoilage beer by adding BS201, so it should be seen as an important index for beer spoilage of Lactic acid bacteria.
  • Analysis of volatile flavors in 4 dried wild edible fungi by HS-SPME-GC-MS
    LI Xiao-lin,CHEN Cheng,HUANG Yu-jia,HUANG Wen-li,XIE Li-yuan,PENG Wei-hong,ZHENG Lin-yong
    Food and Fermentation Industries. 2015, 41(9): 174.
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    In order to explore the aroma components in 4 different dried wild edible fungi, headspace solid-phase microextraction (HS-SPME) combined with gas chromatograghy-mass spectrometry (GC-MS) were used in dried wild Boletus edulis, Tuber indicum, Morchella esculenta, and Sarcodon imbricatum.In addition, the key volatile aroma components were judged by the relative odor activity value.The results indicated that a total of 52 aroma compounds were classified in these edible fungi.Dimethyl trislfide was the key volatile aroma component of dried Boletus edulis.While decanal, (E)-2-nonenal, nonanal, 2-pentyl-furan, 2-undecanone and 1-heptanol were the key volatile aroma component of dried Tuber indicum, nonanal, octanal, 2-pentyl-furan, hexanal,.alpha.-pinene, 3,7-dimethyl-1, 6-octadien-3-ol and D-limonene were the key volatile aroma components of dried Mrchella elata.And the key volatile aroma components of dried Sarcodon imbricatum were dimethyl trisulfide and 2-methyl-butanoic acid.
  • Effects of different storage conditions on volatile substance changes and quality of Thompson seedless grape
    HAN Jie,ZHENG Yan,CHEN Cun-kun,DONG Cheng-hu,WANG Wen-sheng
    Food and Fermentation Industries. 2015, 41(9): 181.
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    Volatile substance of Thompson seedless grape with 3 kinds of different preservatives and combinations during 0 ～-1 ℃ storage was compared and analyzed by GS-MS, and its soluble solids, total acid, attachment of stem, and hardness were compared.The results showed that Thompson seedless grape was packed into 3.5 kg (5 package of CT2 preservative and 1 package of CT5 preservative) had the best preserving effect.Volatile substance of Thompson seedless grape was mainly composed of aldehydes, alcohol and esters, and their contents in the control group were greater than those in other treated groups.Aldehydes in T2 treated group was higher than those in other treated groups.After 60 days of storage, soluble solids, total acid, attachment of stem, and hardness were 17.64 ％, 0.80 ％ , 2.59 N, 17.16 ％ , and 2.79 N.SO2 had relatively little effect on volatile substance.T2 treatment had the best preserving effect on Thompson seedless.
  • Analysis of physico-chemical properties and composition of fresh cocoon silk reeling pupa oil and fresh silkworm pupa oil
    Food and Fermentation Industries. 2015, 41(9): 188.
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    Fresh cocoon silk reeling is a novel technique without using high temperature drying, cooking, and alkaline.In order to utilizing the fresh cocoon silk reeling pupa more efficiently, fresh cocoon silk reeling pupal oil and fresh silkworm pupal oil were extracted, and their physico-chemical properties and compositions of the fatty acid of these two oils were analyzed.The results showed that the saponification value, acid value, iodine value and peroxide value are different between these two kinds of silkworm pupal oils, but the difference was not obvious.Similarly, the composition and relative content of the two fatty acids was slightly different.This study provides theoretic basis for the future development of fresh cocoon silk reeling pupa oil.
  • Analysis of the suitability for making black tea and aroma components of black tea produced by Mingke1, Tieguan-yin, and Huangyan introduced to Sichuan
    WANG Zi-qin,TANG Qian,CHENG Jiu-lin,GUO Xiang,XU Yan
    Food and Fermentation Industries. 2015, 41(9): 192.
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    In this experiment, the Mingke 1, Tie guan-yin and Huangyan three Oolong tea varieties with high aroma which introduced from Fujian province to Sichuan province were tested.Fudingdabaicha which was the dominant variety that usually used to make black tea in Sichuan province used as a control.The main biochemical components, aroma components and sensory quality of the black tea made by the spring shoots and summer shoots of the three varieties had been studied.The suitability? and tea quality were studied in order to select suitable one (s) for making black tea and then plant widely in Sichuan tea region.The results showed that the contents of tea polyphenols, catechins of black tea produced by the spring shoots and summer shoots were higher than that of the control.The range of containing substances was from 34.62％ to 40.25％;tea polyphenol content was from 10.19％ to 15.07％;teacatechin was from 13.98 mg/g to 25.45 mg/g.The content of theaflavins and thearubigin were relatively high, and the ratio of TRs/TFs ranged from 10.96 to 14.86.Caffeine content was from 3.07％ to 4.04％ , among them, the black tea produced by Tie guan-yin and Huangyan was higher than that of the control, the Mingke1 was lower than that of the control;the amino acids content was from 2.74％ to 3.86％ , all of them were lower than that of the Fudingdabaicha.There were 50 kinds of aroma components detected in four varieties, alcohols were the most.The geraniol content of three varieties was significantly higher than that of the control, linalool and its oxide products were lower than that of the control, belonging to the dominant type of geraniol.Sensory evaluation results showed that with heavy fragrance and taste, the quality of the black tea which produced by three introduced varieties was better than that of the control, and the smell of flower or fruit fragrance and honey was obvious.In summary, the characteristic quality components and aroma components of the black tea made by three introduced varieties were presented in high amounts.Those three kinds can be introduced to Sichuan province for cultivation.
  • Market survey on the pollution level of PFCs in edible oil in Beijing and its dietary risk assessment
    Food and Fermentation Industries. 2015, 41(9): 198.
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    The pollution level of 18 PFCs in six kinds of vegetable oil such as soybean oil, peanut oil, sesame oil from four supermarkets in Beijing was studied.As a result, a certain level of PFCs were detected in the vegetable oil, such as 6 PFCs in a well-known brand oil, mainly PFOA , PFNA, PFHxA.And the highest concentration was PFNA with 4.64 μg/kg in blended oil.In crude oil, 15 PFCs were detected and the content was much higher than that in brand oil, more attention need to be paid on crude oil quality.Dietary risk assessment of PFCs in vegetable oil showed that the level PFOS and PFOA in vegetable oil in Beijing supermarket were all within acceptance range.
  • Subcritical fluid extraction, fatty acid analysis and antioxidant activity for purslane oil
    FAN Shao-li,LIU Lu-ping,FU Xue,JING Si-qun
    Food and Fermentation Industries. 2015, 41(9): 203.
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    The technology of subcritical fluid extraction of purslane oil was optimized through orthogonal experiment based on single-factor experiment, and extraction rate was the index.The fatty acid composition of the oil was analyzed by gaschromatography-mass spectrometer(GC-MS), and in vitro antioxidant capacity of the oil was evaluated using hydroxyl radicals (· OH), 1,1-diphenyl-2-picrylhydrazyl (DPPH ·) radicals and total antioxidant activity.The results showed that the optimum conditions of subcritical extraction were as following: extracting pressure 0.8MPa, extracting temperature 40 ℃, extracting time 150min.Under these conditions, the extraction rate of purslane oil was 2.91％.Purslane oil mainly contained 33.19％ linoleic acid(ω-6 polyunsaturated fatty acids)and 31.04％ linolenic acid(ω-3 polyunsaturated fatty acids).Results indicated that purslane oil had remarkable antioxidant activity and radical scavenging efficacy against DPPH · and hydroxyl free radical.
  • Extraction of astaxanthin from procam barus clarkia shell by ultrasound
    HOUHui-Rong,SUN Zhao-Yuan,GONG Han-Kun
    Food and Fermentation Industries. 2015, 41(9): 209.
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    Extracting astaxanthin from procam barus clarkia shell was studied.The effects of different solvents, ultrasound treatment time, ultrasound power, ratio of liquid to material on yield were discussed.Box-Behnken centerunited experiment design and response surface methodology were used to optimize the extraction technology of astaxanthin of clarkia shell.The optimal conditions of extraction were : ultrasonic extraction time 29.4min, ultrasound power 163W, ratio of liquid to material 1: 18.2.Under the above conditions, the astaxanthin extraction rate was 62.52 μg/ g.
  • Effect of ultrasound on alkali extraction and amino acid composition of peony seed meal protein
    LIU Bai-hua,YIN Zhong-yi,ZHENG Xu-xu,PENG Zhu
    Food and Fermentation Industries. 2015, 41(9): 215.
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    The effect of ultrasound on alkali extraction process conditions of protein from peony seed meal was studied through the single factor experiment and orthogonal experiment with the defatted peony seed meal as raw material.The results showed that the optimal technological conditions of the conventional alkali extraction were: the ratio of material to liquid was 1:15 g/mL, pH 11, the extraction temperature was 55 ℃ and the extraction time 100min, and the extraction rate of protein 81.49％.The best conditions for ultrasonic assisted-alkali extraction were : ratio of material to liquid 1:10 g/mL, pH 11, ultrasonic power 180W, extraction temperature 55 ℃ and extraction time 100 min.Under the above conditions, the extraction rate of protein was 87.34％.Compared with the conventional alkali extraction, the extraction rate was increased by 7.17％ and alkali consumption was reduced by 33.33％ in the ultrasonic assisted-alkali extraction.At the same time, the various amino acid contents of protein from peony seed meal by ultrasound assisted-alkali extraction were higher than those of protein by conventional alkali extracting, the total amino acid content was up to 95.049 mg/l00 g, the purity was increased by 14.49％.
  • Study on the risk grading evaluation of processed food
    Food and Fermentation Industries. 2015, 41(9): 220.
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    Grading supervision of food production enterprises should fully consider the risk of their food.Food risk assessment not only is an important part of food risk management, but also is the premise and basis of risk classification supervision of food production enterprises.Based on the practice of food safety processing supervision in China, the risk level assessment method for processed food was studied in this paper through analysis on processed food risk factors.The essential factors for classification of processed food risk were proposed and the processed foods risks were graded and classified based on it.
  • Review on the pollution sources and control techniques of polycyclic aromatic hydrocarbons (PAHs) in edible oil
    Food and Fermentation Industries. 2015, 41(9): 225.
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    Polycyclic aromatic hydrocarbons (PAHs) are permanent organic pollutants (POPs).The safety incidents caused by PAHs pollution in edible oil occurred in recent years got attention in whole society.This paper provided the physical properties and toxicities of PAHs and analyzed the level of PAHs in the edible oil.The sources of PAHs pollution, its control and elimination technique in the edible oils were reviewed.The paper will provide technical support in establishing PAHs control system in edible oil industry in the future.
  • Progress of biomarkers research on monitoring drug abuse in animal production
    ZHAO Lu-yao,YANG Shu-ming,HOU Can,CHENG Yong-you,YOU Xin-yong,ZHANG Yan-hua
    Food and Fermentation Industries. 2015, 41(9): 230.
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    Drug abuse in animal production is a major topic in China and other countries.In routine screening, traditionally, drugs are detected by immuno assays or chromatographical methods in combination with mass spectrometry.However, new drugs and fast metabolism drugs need a more efficient detection method.Biomarkers screening technology based on omic technologies provides a new way.The application of microarrays and real-time RT-PCR (qRT-PCR) , a promising way to find gene expression biomarkers are summarized.The usage of spectral and chromatographic techniques, nuclear magnetic resonance (NMR) spectroscopy and high resolution chromatography-mass spectrometry techniques, such as liquid chromatography with quadrupole time-of-flight tandem mass spectrometry (LC-Q-TOF) techniques, ultra-performance liquid chromatography tandem mass spectrometry(UPLC-MS/MS) techniques are new ways to find the metabolism biomarkers.The study of transcriptomics and metabolomics makes it possible to find more efficient and sensitive biomarkers.This review describes the potential of these technologies for biomarker development and summarizes recent literature in this field.
  • Study of steviol glycosides biosynthesis pathway and the advances in its bioconversion strategies
    LI Ming-min,ZHENG Ren-chao,ZHENG Yu-guo
    Food and Fermentation Industries. 2015, 41(9): 236.
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    Steviol glycosides are natural sweetening agents found in the leaves of S.rebaudiana and can be widely used in food and pharmaceutical industries due to their low-calorie and high sweetness.In plants, the methylerythritol 4-phosphate pathway supplies isopentenyl pyrophosphate to produce steviol, which is converted to steviol glycosides by UDP-dependent glycosyltransferases.The taste of steviol glycosides can be improved by introducing crucial enzymes involved in the various bioconversion processes based on the biosynthetic pathway.As such, the biosynthetic pathway and the bioconversion strategies will be explored and reviewed in this paper.
  • Domestic effervescent tablets formulation and its problems analysis
    CHAI Jin-zhen,PENG Hui,JIANG Li,HUANG Yuan-ying,YUAN Gen-liang,YIN Guang-ling
    Food and Fermentation Industries. 2015, 41(9): 243.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Analyze the problems of the current effervescent tablets during the production and storage, and propose the corresponding improvement methods.Methods: We have studied the past decade domestic literatures in food, medicine effervescent formulations.Four general questions of sticky punch, disintegration overrun, non-clarify solution, instability of product, and problems of foaming detection were all analyzed.Result: raw material properties,preparation process, scientific standard test methods, production and storage conditions, and packaging conditions are the important factors to ensure safe, stable effervescent tablets.Conclusion: Effervescent tablets, as a new dosage form of tablets, not only add new solid type of the products, but also increase the consumers' favorite of the products, promote the usage of effervescent in food and pharmaceutical industry.
  • Research progress on functional activity and mechanism of fermented soybean food
    LI Xue,CHEN Xue,WU Chang-qing,CUI Cheng-bi
    Food and Fermentation Industries. 2015, 41(9): 247.
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    With the development of fermentation industry, Chinese traditional fermented soybean food production has changed from condiments to new function nutritional foods step by step.Many physiological functions such as antioxidant, anti-aging, lowering blood pressure, reducing blood lipid and inhibiting tumor growth make fermented soybean products not only occupy an important position in the Asian diet, but also be more and more favored by Western countries.This paper reviewed the new research progress on function and mechanism of fermented soybean products in china and abroad in recent years, in order to provide theoretical basis for the development of functional fermented soybean products industry.
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Basic Information
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: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: 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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