25 July 2012, Volume 38 Issue 07
    

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    Food and Fermentation Industries
  • Wang He, Yang Rui-jin, Hua Xiao, Zhao Wei, Zhang Wen-bin
    Food and Fermentation Industries. 2012, 38(07): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.019
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this work,we developed an efficient spore display system that a model protein β-galactosidase was anchored on the spore surface of Bacillus subtilis 168 based on the use of spore coat proteins.The PCR-amplifying cotB,cotC,cotG and cotX were ligated with pMD-19T and digested with XbaI and KpnI,and then subcloned into vector pJS700a previously digested with the same two restriction enzymes,finally resulted in the plasmids pJSB,pJSC,pJSG and pJSX.To construct the gene fusions,the bgaB from Bacillus stearothermophilus IAM11001 was cloned into the KpnI and EcoRI sites of plasmid pJSB,pJSC,pJS G and pJSX to generate generating the plasmids pJSBB,pJSCB,pJSGB and pJSXB,respectively After linearization with BglII restriction endonuclease,the four recombinant integrative plasmids were transformed into B.subtilis 168 to yield the recombinant strain PB701,PB702,PB703 and PB704,respectively.Results from Western blot analysis showed that the fusion protein was immobilized on the spore surface.Using oNPG as substrate,the enzyme activity of spore-displaying β-galactosidase was assayed and they were 0.14,0.06,0.22 and 0.20 U/mL for PB701,PB702,PB703 and PB704,respectively.This result suggested that the fusion proteins could be successfully expressed and located on the spore surface of B.subtilis.
  • Liu Huan, Li Yan, Yang Ming, Chen Sheng, Hao Ning, Xu Lin
    Food and Fermentation Industries. 2012, 38(07): 6-10,17. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.020
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    The synthetic UDP glycosyl-transferase UGT76G1 coding gene with modification was inserted into the vector pYES2 with the restriction site of EcoR I and Xho I to construct the recombinant Saccharomyces cerevisiae YPH499(pYES2–UGT) strain,which can express UDP glycosyl-transferase UGT76G1.A whole cell catalysis method for adjusting UDPG synthesis metabolic pathway of the yeast cell was established by providing glucose for carbon source and enhancing the UDPG flux with the substrate Stevioside.The optimal conditions for the whole cell catalysis system were as follows:1 g/L Stevioside,20 g/L glucose,10 g/L PluronicF68,6 g/L MgCl2,15 g/L citric acid sodium,pH 7.2,the cell density was 200 g wet cells /L reaction solution,the reaction temperature was 37 ℃,the reaction time was 72 h.Under the optimal conditions,the output of Rebaudioside A could reach 267.89 mg/L.
  • Gao Jian, Xue Feng, Li Feng-wei, Xu Hong
    Food and Fermentation Industries. 2012, 38(07): 11-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.008
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    R,R-2,3-Butanediol(R,R-2,3-BD) can been produced through one-step fermentation of inulin extract from Jerusalem artichoke tubers using Paenibacillus polymyxa ZJ-9.The pretreatment of fermentation broth by chitosan flocculation was investigated.The results were as following:the optimum flocculation was obtained using 0.75 g/L of chitosan with 43.5 ku molecular weight,0.125 g/L of sodium alginate,pH 5.0 and stirring for 15 minutes.The flocculation rate of cells and proteins reached 89.46% and 78.93%,respectively,and the retained ratio of R,R-2,3-butanediol reached 98.54%.Then,the different aqueous two-phase extraction systems were used to further investigate extraction of R,R-2,3-BD from the pretreated fermentation broth and the isopropanol/ammonium sulphate system was chosen as optimum system.The optimum phase composition was 33%(w/w) of isopropanol and 30.0%(w/w) of ammonium sulphate,and the partition coefficient and recovery of R,R-2,3-BD reached 7.96 and 89.40%,respectively.Furthermore,the isopropanol/ammonium sulphate aqueous two-phase extraction system could be used to separate different concentration R,R-2,3-BD from the pretreated fermentation broth by chitosan flocculation.
  • Wu Ri-na, Yue Xi-qing, Zhang He-ping
    Food and Fermentation Industries. 2012, 38(07): 17-20. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.021
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    Lactobacillus casei Zhang,isolated from traditional home-made koumiss in Inner Mongolia of China,has been considered as a new probiotic bacterium for its characteristics,especially acid tolerance.Proteomics researches were carried out to identify proteins expression of Lactobacillus casei Zhang grown at different pH values of pH 7.0 and 5.5.Cytosolic proteins of mid-exponential phase were resolved and further analyzed by two-dimensional gel electrophoresis.As results shown,eleven protein spots were found showing statistically significant differences.Three of total protein spots were identified as EF-Tu,NagA and sHsp using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry(MALDI-TOF/MS),indicating the complex response of lactic acid bacteria to acid stress.
  • Wang Jin, Cai Jin, Shi Zhou-ming, Huang Lei, Xu Zhi-nan
    Food and Fermentation Industries. 2012, 38(07): 21-25. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.007
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    As butyric acid is an important chemical raw material,using cheap non-grain biomass and FBB(fibrous-bed bioreactor)immobilized fermentation to produce butyric acid has important significance.The investigation showed that the four-column parallel immobilized fermentation technology can greatly improve the production efficiency due to the decrease of fermentation recycle to half.In the fermentation with cassava dregs hydrolysate as substrate,25.2 g/L butyric acid was obtained and the yield was 0.46g/g.At last,the production of butyric acid was increased to 61.4g/L through fed-batch fermentation.
  • Wei Dan, Dou Wen-fang, Li Heng, Li Hui, Xu Zheng-hong, Shi Jin-song
    Food and Fermentation Industries. 2012, 38(07): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.009
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    A high efficient novel alginate-degrading microorganism was isolated from rotten seaweed using sodium alginate as the sole carbon source.Based on the morphological,physiological characteristics and 16S rDNA sequence,the strain was identified as Isoptericola halotolerans WX.The optimized fermentation medium was composed of sodium alginate 6.0 g/L,tryptone 5.0 g/L,yeast extract 2.5 g/L,NaCl 25.0 g/L,MgSO4 2 mmol/L,CaCl2 0.5 mmol/L,KH2PO4 1 mmol/L,FeSO4 0.2 mmol/L,and MnSO4 0.3 mmol/L.The optimal culture condition was that the strain was cultured in 250 mL shake flasks containing 20 mL medium with shaking speed of 180 r/min and initial pH 8.0 at 25 ℃ for 44 h.Besides,2 mmol/L Mg2+ and 0.2 mmol/L Fe2+ had remarkable effect on enzyme activity.Under the optimized conditions,the activity of alginate lyase was increased significantly from 32 U/mL to 432 U/mL,around 13-fold compared with the state without optimization.Additionally,Isoptericola halotolerans WX was demonstrated to possess the activity of amylase,which confers its extensive potential applications.
  • Qi Dan-dan, Yang Rui-jin, Hua Xiao, Shen Lian-lian, Zhang Wen-bin, Zhao Wei
    Food and Fermentation Industries. 2012, 38(07): 32-37. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.010
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    A strain producing the cold-adapted protease has been isolated from the frozen soil of the Tianshan Mountains,China.Based on the morphological,physiological,biochemical properties and 16S rDNA sequence analysis,the strain was identified as Pseudomonas sp.N-8.Fermentation conditions were optimized by single factor and orthogonal experiments.The optimal medium components were determined as follows:10 g/L glucose,8 g/L yeast powder,20 g/L casein,0.4 g/L KH2PO4,pH 7.0.The research on the properties of crude enzyme showed that the optimal pH and temperature for activity were 7.0 and 25 ℃,respectively.As to the thermal stability of the cold-adapted protease,it was stable over the range of 25~45 ℃.The test of pH stability indicated that the cold-adapted protease was more stable within pH 7.0~8.0.The protease activity was inhibited by Cu2+,K+,Ca2+,and Mn2+,but it was stimulated by Fe2+,Mg2+,Na+,and Zn2+.
  • Peng Ying-yun, Zhang Tao, Miao Ming, Mu Wan-meng, Jiang Bo
    Food and Fermentation Industries. 2012, 38(07): 38-42. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.011
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    A strain SK19.001 which could produce poly γ-glutamate(γ-PGA) independent of glutamic acid in culture was isolated.It was identified as Bacillus methylotrophicus based on the sequence analysis of 16S rDNA and a series of morphological and biochemical characteristics.The yield of γ-PGA was 14.57 g/L when the strain was grown in glycerol and peptone F403-containing medium at 37℃ for 24 h with shaking.
  • Tang Bin, Liu Jin-ying, Zhou Qing-qu, Li An-jun, Wan Chun-huan, Tang You-hong
    Food and Fermentation Industries. 2012, 38(07): 43-47. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.022
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    Culture independent method was used to study the diversity of Pit Mud bacteria.The techniques included culture independent approach,PCR technique and 16S rDNA sequence homology analysis etc.The total DNA directly extracted from Pit Mud was used as PCR template.Random clones containing almost full size 16S rDNA sequences(about 1.5 kb) were sequenced and subjected to an on line similarity search.According to the sequences alignment and homology analysis,the bacteria of Pit Mud were consisted of Uncultured bacterium,Clostridium,Lactobacillus,Eubacterium,and Syntrophomonas.
  • Zhang Xue-kuang, Du Li-ping, Wang Chao, Du Yu-xuan, Xiao Dong-guang
    Food and Fermentation Industries. 2012, 38(07): 48-52. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.012
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    The process of preparation water-soluble yeast(1→3)-β-D-glucan with enzymolysis was studied in this paper.Single-factor test and orthogonal test were conducted to study the influences of various factors on the yield of soluble polysaccharide.The optimal reaction conditions:enzyme concentration 0.15 U/mL,substrate concentration 0.5 g/100mL,reaction temperature 40 ℃,pH 3.5 and reaction time 0.5 h.The yield of soluble polysaccharide by these conditions is 80.3%.In order to determine the triple helix structure and the molecular configuration of the samples,Congo Red test and FT-IR spectra were used.The soluble polysaccharide by enzymolysis can stimulate the immune system of mice.Not only can it extend the survival time of the mice which was challenged by E.coli,but also can enhance the survival of it.
  • Chen Zheng, Zhu Bei-wei, Li Dong-mei, Jiang Peng-fei, Zhao Xin, Deng Li
    Food and Fermentation Industries. 2012, 38(07): 53-57. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.023
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    The effects of heat treatment on the physiochemical properties changes of myofibrillar proteins from oyster adductor muscle including turbidity,solubility,surface hydrophobicity,α helix content and total sulphydryl content were investigated.The results showed that all the above indicators remained invariable when the heating temperature was 20~40 ℃.When the temperature was higher than 40 ℃,obvious changes of the above indicators were obtained.As the temperature rised,the turbidity of the oyster myofibrillar proteins increased gradually and changed remarkably at 46℃.The solubility and surface hydrophobicity both changed obviously during 40~50℃ and the denaturation temperature was determined to be 46 ℃.The α helix content of myofibrillar protein decreased gradually and the most rapid changes occurred at 60 ℃.About 80% of the α helix was damaged when the temperature increased to 70℃.The total sulphydryl content decreased gradually when the temperature was higher than 40 ℃,and the most obvious changes were observed at 50 ℃.
  • Luo Zhi-gang, Cheng Wei-wei, Wang Ying
    Food and Fermentation Industries. 2012, 38(07): 58-62. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.024
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    The effects of sodium alginate on the properties of anionic tapioca starch and cationic tapioca starch paste were investigated by using a Bradender viscometer and a Haake rheometer.Results of Brabender measurement showed that sodium alginate increased the pasting temperature of cationic tapioca starch,obviously increased the peak viscosity,breakdown and setback value;After adding sodium alginate,the anionic tapioca starch showed different changes:the start pasting temperature was decreased,the breakdown and setback changed little.Results of freeze-thaw stability indicated that the sodium alginate reduced the syneresis of anionic tapioca starch gels,but increased the syneresis of cationic tapioca starch.Rheological measurement revealed that,all the starch and starch/sodium alginate paste were pseudoplastic fluid and weak gel.After adding sodium alginate,the pseudoplastic characteristics were enhanced,the loss of tangent value were increased and the starch paste behaves more like fluid.
  • Zhong Hong-bo, Huang Chan-yuan, Yin Wen-ying, Zhao mou-ming, Cui Chun
    Food and Fermentation Industries. 2012, 38(07): 63-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.025
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    The wheat gluten enzymatic hydrolysis was separated by membrane ultrafiltration into five fractions with different molecular weight as follows:more than 10 ku(M1),5k-10 ku(M2),3k-5 ku(M3),1k-3 ku(M4),less than 1 ku(M5).And the influence of five components of the Wheat Gluten Enzymatic Hydrolysis on the flavor of Maillard reaction products was investigated.The results showed that aldehydes were the main compounds contained in the Maillard reaction products(MRPs) from wheat gluten.And there were more varieties of senior aldehyde in high molecular weight than that in low molecular weight.Pyrazines were formed by free amino acids and oligopeptides reacted in the Maillard reaction.Compared with other components,in the MRPs of peptides between 3k and 5 ku(M3) had a better umami taste and mellow feeling due to its higher contents of amino acids with umami taste and lower contents of amino acids with bitter taste.
  • Tang Shu-shu, Tang Shu-ze, Li Hong-ai, Wu Xi-yang, Chen Zhen-qiang
    Food and Fermentation Industries. 2012, 38(07): 68-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.026
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    The mechanisms of anti-microbial photodynamic technology(APDT) against Gram-negative bacteria Escherichia coli O157 by methylene blue(MB) was investigated.The bactericidal effect of MB-APDT on E.coli O157 was measured by counting the reduction of colony forming unit(CFU).The damage of DNA was observed by real-time polymerase chain reaction(RT-PCR) and the degradation of proteins was investigated by sodium dodecyl sulphate polyacrylamide gel electrophoresis(SDS-PAGE).Results showed that almost all of the E.coli O157 were photo inactivated by illumination with 30 min visible light(power density 200 mW/cm2) in the presence of 10 mg/L MB.The significant photo-inactivation of Gram-negative bacteria Escherichia coli O157 may be due to the damage of DNAs and the degradation of proteins.
  • Du Lin, Li Lian
    Food and Fermentation Industries. 2012, 38(07): 73-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.027
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    Basing on the discovery that formic acid can inhibit the cytochrome oxidase which is located at the end of mitochondrial respiratory chain,and low concentration of formic acid can lead to the rapid outbreak of the reactive oxygen species which can kill yeast cells further,factors affecting the production of reactive oxygen species in Saccharomyces cerevisiae cells were studied.Effects of cell age,low-temperature,reducing agents pretreatment,and mitochondrial ATPase gene mutation to formic acid toxicity were analyzed.The results show that formic acid resistance of Saccharomyces cerevisiae is closely related to mitochondrial activity,reducing mitochondrial activity by mitochondrial mutation can enhance cellular resistance to formic acid.
  • Chen Lu, Wan Xiu-juan, Yin Hua, Lin Hong
    Food and Fermentation Industries. 2012, 38(07): 77-81. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.028
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    Brewer's lager yeast strain TS-01(Saccharomyces pastorianus) was selected as parent strain for directed breeding with resistance induction on medium containing ethionine and hydroxynorvaline successively.Mutant stains with high SO2 and low H2S production were obtained by screening with medium containing lead nitrate.The mutants were fermented in EBC tube and 100L tank for pilot fermentation respectively using the content of SO2,H2S,diacetyl,aldehyde,higher alcohols and the fermentation degree as the selecting indexes.As a result,TK-10 was obtained as strain with optimal fermentation performance.Industrial fermentation was conducted in 600T tank with the parent strain TS-01 as a control.The results showed that TK-10 was obviously increased in the production of SO2 with improved antioxygenic property of beer product.In addition,the beer flavor was maintained with good sensory evaluation.
  • Xu Huan-huan, Ouyan-shan, Yi Wen-ying, Zhao Mou-ming, Cui Chun
    Food and Fermentation Industries. 2012, 38(07): 82-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.029
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    Compared with pure inoculation koji-making,glycos-esterifiable monascus in koji-making was applied in the manufacture of high-salt diluted soy sauce under industrial conditions and the changes of physicochemical properties during the fermentation was investigated.Results showed that addition of glycos-esterifiable monascus during koji-making process could improve the quality of high-salt diluted soy sauce.The contents of the total nitrogen and amino-acid nitrogen and reducing sugar as well as the formation rate of amino acid in the mixed-koji fermented soy sauce were increased by 12 %,14 %,5% and 9 % in 58 days.It could also improve red index and yellow index of high-salt diluted soy sauce,which made the color of soy sauce more bright red and translucent.
  • Liu Jian, Xu Da
    Food and Fermentation Industries. 2012, 38(07): 86-89. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.013
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    The effect of oxygen supply on adenosine production of Bacillus subtilis was studied using 50L fermentor with the air saturation at 5%,10%,20% and 30%.We found that the concentration of the critical dissolved oxygen in the industrial strains was 10%~20%.The relationship among strain growths,oxygen uptake rate in the process and dissolved oxygen(DO) tension on adenosine accumulation was analyzed.The results showed that during the adenosine fermentation of Bacillus subtilis,it was better to control DO at 10%~20% than at 5% and 30%.We found that the concentration of pyruvate at the final time of fermentation was higher under low oxygen condition than that under high oxygen condition.Based on the results,a strategy of two stages for DO manipulation was proposed.With this strategy,the adenosine accumulated in 50L fermentor ultimately reached 20.1g/L.
  • Gu Yan-jie, Zhao Wei, Yang Rui-jin, Yan Wen
    Food and Fermentation Industries. 2012, 38(07): 90-93. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.030
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    To explore the sterilization mechanism of Saccharomyces cerevisiae caused by pulsed electric field(PEF),the existence and production patterns of sub-lethal yeast cells under PEF treatment were revealed.Using phosphate buffer(PBS) at pH7.2 as model system,S.cerevisiae cells were processed under 30kV/cm electric field strength from 100μs to 500μs.Sub-lethal S.cerevisiae cells were counted respectively after incubation in selective medium and non-selective medium.The results showed that the critical osmotic pressure of sub-lethal S.cerevisiae were 4% NaCl.After PEF treatment,S.cerevisiae became to be sub-lethal with reductions to 4.5 Log units,and the number of sub-lethal cell were 1.5 Log,and the degree of sub-lethal increased with the treatment time increased.Selective medium can be used in quantitative detection of sub-lethal cells during PEF treatment.
  • Tao Xiao-yun, Wang Yin, Chen Jian, Li Lu-ning, Sun Ai-dong
    Food and Fermentation Industries. 2012, 38(07): 94-97. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.031
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    The study evaluated the sterilizing effect of pulsed electric fields(PEF) on Escherichia coli in blueberry juice and its impact on physicochemical property of blueberry juice.The results showed that the inactivation effect of Escherichia coli was enhanced when the electric field strength and total treatment time were increased.With PEF treatments at 35 kV/cm and 82 μs,the reduction of Escherichia coli was 5.12 logarithms.When the electric field strength was constant and the electric conductivity was increased,the inactivation effect of Escherichia coli declined slightly.PEF had no significant effect on the content of vitamin C,anthocyanin,total phenols,titratable acids,reducing sugar,and Brix in blueberry juice and its color.
  • Zhang Xiao-yin, Li Bian-sheng
    Food and Fermentation Industries. 2012, 38(07): 98-102. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.032
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    The sterilizing effect of low-acid rice jelly and its texture's changes were analyzedusing anti-pressure sterilization technology,wireless temperature measurement system,and TPA texture measurement.The results showed that the constant temperature times of sterilization under 115℃ and 110℃ are respectively 2.15 times and 4.03 times of the constant temperature time under 121℃ to reach the sterilizing effect when F came up to 3.6 for low-acid rice jelly with 120g capacity,and they were respectively 43.9 min under 110℃,23.4 min under 115℃,and 10.9min under 121℃.The hardness and Chewiness of rice jelly were weakened with the extension of time for sterilization under these three temperatures.By experiments,it found that the thermal sensitivity of jelly was different under different sterilization conditions when it achieved commercial sterility(when F came up to 3.6).Compared to the sterilization conditions of 43.9 min under 110℃ and 23.4min under 115℃,the degree of the changes in textural properties of jelly was relatively the least under the sterilization conditions of 10.9min under 121℃ when F value reached 3.6 min.Relative to the state before sterilization,the degree of the changes of hardness,chewiness,resilience,cohesiveness,springiness was reduced in turn.In general,it was found that sterilization at high temperature for short time could reduce the influence on textural properties of jelly.
  • Pang Mei-rong, Ding Xiu-zhen, Kong Xiang-zhen, Hua Yu-fei
    Food and Fermentation Industries. 2012, 38(07): 103-107. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.033
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    Soy protein extract was enzymatically hydrolyzed with Pepsin.With the increase of soy protein hydrolysis,the degree of hydrolysis values varied from 0% to 7.90% after 360 min of incubation.The molecular weight distribution of soy protein hydrolysates prepared with Pepsin was determined by SE-HPLC and SDS-PAGE.The results showed that soy glycinin(11S) was selectively hydrolyzed by Pepsin.The molecular weight distribution of the hydrolysates obtained after 6 h of incubation were as follows:21.34 % were above 10 ku and 68.30 % were below 5 kDa.Soy conglycinin played a big role on the MW above 10 kDa.With the hydrolysis,free sulfhydryl content first increased and then decreased,while the content of disulfide bonds had no obvious change.The results herein were helpful for understanding the mechanism of soy protein hydrolysis with Pepsin,and could serve as a guide for the development of soy protein hydrolysate products.
  • Wang Lin, Wu Jun-chao, Gao Qun-yu
    Food and Fermentation Industries. 2012, 38(07): 108-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.034
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    The pea starches were used as raw materials.With treatments of gelatinization,pullulanase debranching and retrogradation,the structure of pea starches began to change,and the much higher content of resistant starches was produced.Moreover,their physicochemical properties were studied.The results indicated that,after addition of 300ASPU/g of pullulanase,the maximum purity of RS reached 52.66% by debranching for 12 hours and retrogradating for 24 hours.At the same time,crystal structure of the sample changed from C to B+V by gelatinization,debranching and retrogradation.It was also found that the solubilities of samples,which were higher than that of native starch,decreased gradually with the increasing content of resistant starches,while the dilatations of samples were lower than that of native starch.The amount of digestion products decreased with the increasing content of resistant starches.
  • Shi Teng-xi, Huan Xiu-jing, Liu Jia, He Yan-cai
    Food and Fermentation Industries. 2012, 38(07): 114-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.014
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    An extracellular chitinase and a chitin-binding protein(CBP21) were isolated from the culture of Serratia marcescens and purified to electrophoretic homogeneity by ordinal procedures containing ammonium sulfate precipitation,DEAE-Sepharose and Phenyl-Sepharose chromatography.Their relative molecular masses were estimated to be respectively about 58kD and 21kD by SDS-PAGE.CBP21 had great synergistic effect with the chitinase on chitin hydrolysis.The optimum temperature and pH for the enzyme activity were 50℃ and 6.5 respectively.The enzyme activity was stable under 55℃ and in the pH range of 4.5~8.0.Michaelis constants of the enzyme were Km 0.22 mg/mL and Vm 1.26 μmol/(min·mg) respectively.The activity was enhanced by K+,Sn2+ and Mn2+ and was strongly inhibited by Pb2+,Hg2+ and Cu2+.EDTA and 2-mercaptoethanol(2-ME) enhanced the activity by 65% and 105% respectively.H2O2 strongly inhibited chitinase activity,which indicated that hydrosulfide group was the possible essential residue for enzyme activity.
  • Zhu Jia-rong, Hu Ping-ping, Chen Li-fen, Zheng Wei-zhen
    Food and Fermentation Industries. 2012, 38(07): 120-123. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.015
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    This paper introduced a convenient and quick method to screen biotin-producing bacterium according to the bacterial growth circle method.The biotin auxotrophic strain was used as indicator bacteria and soil sample was spread onto biotin-deficient single-level plate which contained instructor bacteria.The indicator bacteria would grow around the biotin-producing bacterium.According to the pre-screening method and re-screening method along with cylinder-plate method,we could obtain several strains which have relatively higher ability to produce biotin.The HPLC was further applied to confirm the production of biotin,meanwhile to confirm the validity of the screening method.
  • Chen Bo, Xu De-ping
    Food and Fermentation Industries. 2012, 38(07): 124-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.001
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    After royal jelly(RJ) was extracted with 95% ethanol and isolated with chromatographic columns MCI-Gel and ODS,adenosine monophosphate and 7 kinds of fatty acids were obtained.The scavenging free radicals(DPPH·)of 1,1-diphenyl-2-picrylhydrazyl and the total antioxidant capacity kit(T-AOC)were used to study antioxidation of alcohol soluble components.The results showed that antioxidation of royal jelly improved after extraction and the antioxidant activity of AMP and 3,10-dihydroxydecanoic acid(3,10-DDA)were relatively higher,IC50 value for DPPH· scavenging activity were 6.274 mg/mL and 9.153 mg/mL respectively.They were identified as the Antioxidants in royal jelly.
  • Wang Bi-ni, Cao Wei, Gao Hui, Cheng Ni, Peng Jian-jun
    Food and Fermentation Industries. 2012, 38(07): 128-131. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.002
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    Total phenolic contents,total flavonoid contents,procyanidin contents,DPPH+ scavenging capability and total antioxidant capability were used to evaluate the composition of phenolic compounds and their antioxidant activity in jujube marmalade.The results showed that phenolic acids are the main phenolic compounds in jujube marmalade,and they are mainly presented in esterified form.Compared with jujube,the total phenolic contents and procyanidin contents in jujube marmalade were decreased,but total flavonoid contents were increased and antioxidant activity went up.This indicates that the jujube marmalade has strong antioxidant activity.
  • Yan Yong-qiang, Li Bian-sheng, Ruan Zheng
    Food and Fermentation Industries. 2012, 38(07): 132-136. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.035
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    The quality of fresh cooked noodles in different storage environments and storage time was investigated.The different storage methods were room temperature(25℃),chilled(-4℃),frozen(-18℃),and the storage time was 8 days.The research index included the acidity,TPC,color,TPA,and the sensory evaluation.The results showed that:the noodles acidity changed was significantly correlated with the propagation of microorganisms.The acidity value of room temperature storage increased with the storage time extended.In terms of the TPC,the room temperature storage noodle occurred spoilage in 2 days,while the refrigeration and frozen environment remain lower pollution levels.For the color,the whiteness value of frozen noodles was significantly higher than the other two samples,and after reheated the value could increase the level of frozen storage before reheated.The method of refrigerated made significant increased in noodle' hardness and springing while the way of frozen was on the contrary that maybe the most important factor affected the sensory evaluation.
  • Wu Rui, Yu Qiu-sheng, Chen Zheng-xing, Guo Guan-xin
    Food and Fermentation Industries. 2012, 38(07): 137-140. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.036
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    Electrodialysis(ED) demineralization of glucose syrup was applied in this research.The results showed that electrodialysis was feasible for glucose syrup demineralization.The optimal operating parameters under experimental working condition were:30 v applied voltage,25 L/h flow rate and 30% syrup concentration.After the treatment with these operating parameters,the demineralization ratio was reached to 94.69% and the sugar component retention was 77.84%.
  • Li Dong-mei, Tan Wen-jun, Xu Sheng-jia
    Food and Fermentation Industries. 2012, 38(07): 141-143. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.037
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    With fresh pitaya juice,sticky rice flour,yicheng flour as the main raw material,the Pitaya Pastry was made and showed good sensory properties and health functions.Using orthogonal test,the optimum formula and production process were studied.The optimum process parameters were:fruit juice 21%,sticky rice flour 17%,yicheng flour 13%,sugar 17%.Through inspecting,the physical-chemical,hygiene and microbiological indexes all met the standard requirements of NY/T 1890-2010 Green Food Steamed Pastry.
  • Zhang Xiao-ping, Duan Gang
    Food and Fermentation Industries. 2012, 38(07): 144-147. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.005
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    A one-step method for quantitatively determination of isomaltooligosaccharides(IMO) was developed using high performance anion exchange chromatography coupled with pulsed amperometric detection(HPAEC-PAD).The method was built on a CarboPakTM PA10 column using NaOH and NaAC as eluents.Using this method,besides conventional components of isomaltose,isomaltotriose,panose and some saccharides with higher DP were identified from IMO syrup,other transglycosylation saccharides such as trehalose,kojibiose,nigerose and maltulose were also detected from the syrup.Calibration was carried out by dissolving 15 kinds of standard samples containing glucose,fructose,maltose,maltotriose,isomaltose,isomaltotriose,isomaltotetraose,isomaltopentaose,isomaltohexaose,isomaltoheptaose,panose,trehalose,maltulose,kojibiose,and nigerose into a mixed solution.The standard solution was diluted to a calibration range from 0.032 to 25.975 mg/L.The calibration curves showed good linearity of IMO within this range.The detection limits(LODs) and the quatification limits(LQD) were 0.008~0.022 mg/L and 0.027~0.073 mg/L respectively,and the relative standard deviations were 82.02%~116.37%.This method was good and sensitive in the quantitative analysis of IMO.
  • Yu Ya-juan, Dai Jun, Zhu Song, Chen Shang-wei, Jiang Bo
    Food and Fermentation Industries. 2012, 38(07): 148-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.006
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    A new method for determination of β-D-glucans content in Lentinan was developed by acidic and enzymatic hydrolysis coupled with high performance liquid chromatography(HPLC).Lentinan was hydrolyzed entirely to glucose with exo-1,3-β-glucanase and β-Glucosidase after partial acid hydrolysis for determination of total glucans by HPLC.α-Glucans in Lentinan samples were hydrolyzed to glucose with Amyloglucosidase and then also analyzed by HPLC.The content of β-D-glucan was calculated by the difference between total glucans and α-glucans.Moreover,the above method and phenol sulfuric acid method and Congo red method were used respectively to determine the content of glucans(or β-D-glucan) in laminarin,curdlan and yeast glucan samples whose β-D-glucan content were known.Compared the results from three methods,acidic and enzymatic hydrolysis coupled HPLC method were the most suitable for quantitative analysis of β-D-glucans in Lentinan.RSD of the method were 2.02%~2.94%.
  • Wang Shan-shan, Shan Yin-yin, Li Zhi-hao, Qiao Ruo-jin, Li Ba-fang
    Food and Fermentation Industries. 2012, 38(07): 152-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.038
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    Aquatic gelatin was prepared from the bone of Pacific cod.The influences of different extraction parameters,including concentration of hydrochloric acid,acid soaking time,extraction temperature and time on the extraction rate of bone gelatin were investigated.On the base of single-factor experiment,the optimum parameters of extraction for bone gelatin were obtained by orthogonal experiment as follows:the concentration of hydrochloric acid 4%,acid soaking time 18h,the extraction temperature 70℃ and time 8h,the yield was 98.02%.Gelatin exhibited the maximum absorbance at 235nm.FTIR spectra showed the significant loss of molecular order of triple helix.The gelatin displayed a polyporous network under SEM.
  • Qin Fei, Liu Rui, Wang Long
    Food and Fermentation Industries. 2012, 38(07): 157-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.039
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    To study the extraction conditions for Proanthocyanidins assited by ultrasonic wave from Garcinia mangostana L peel.Effects of ultrasonic power,solid-liquid ratio,ethanol concentration,and extraction time and extraction temperature on the extraction rate were studied by single factor test.Then the optimum extraction condition was optimized by L9(34)orthogonal test.The influence order of these factors on the extraction rate of proanthocyanidins was:ethanol concentration(B)>extraction temperature(C)>solid-liquid ration(A)>extraction time(D).The optimal extraction condition was:solid-liquid ratio 1:30(g:mL),the concentration of ethanol 60%,the extraction time 30 minutes at 50℃.Under the optimum conditions,the yield of proanthocyanidins in Garcinia mangostana L peel was 15.61%.
  • Wang Ming-yuan, Song Yu
    Food and Fermentation Industries. 2012, 38(07): 161-164. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.040
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    The extraction of dietary fiber in pomelo peel from Pinghe county,Fujian Province was studied.The orthogonal test,based on the extraction rate and the 3:1 ratio of IDF/SDF was designed to determine the best extracting condition on NaOH concentration,extracting temperature and extracting time.The results indicated that,the best extracting conditions of total dietary fiber(DF) from pomelo peel were :NaOH concentration was 8%,extracting temperature was 90℃ and extracting time was 90 min.Under the above conditions,the extraction rate was 75.12% and the ratio of IDF/SDF was 2.12.The size of TDF from 0-120 mesh was 30.13%,followed by 120-140 mesh(21.84%).Fine water holding capacity in IDF was 17.642 0 g/g.However,the best expansibility was SDF(5.711 5 g/g).The data showed that significant absorbed capacity of DF on NO2-was under pH 2 and pH 7.The capacity that DF absorbed NO2-increased while the time increased,and pH 2 was better than pH 7.The capacity that DF absorbed unsaturated fatty acids was better than saturated fatty.This suggested the DF adsorption on animal lipid was superior.
  • Tao Zhi-jie, Wang Rui, Wang Gai-ling, Xu Wang-ming, Sun Xiao-xia, Qian Shi-quan, Shao Jie
    Food and Fermentation Industries. 2012, 38(07): 165-168. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.016
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    The optimum extracting conditions of oleoresin from Zanthoxylum bungeanum with ultrasonic were studied by the orthogonal test design.The results showed that solid/solvent ratio was the significant factor,followed by output power of ultrasonic,but ethanol concentration and working time have little effect.Optimum extracting condition were as follows:under 80℃,solid/solvent ratio 1:10,ethanol concentration 55 %,output power 210W,ultrasonic working time 5min.The extraction rate of oleoresin was 34.6% under the optimal condition.
  • Chen Sheng-rong, Zhang bin, Luo Jia-xing, Deng Dan-wen
    Food and Fermentation Industries. 2012, 38(07): 169-172. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.017
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    In this paper,microwave is used to bake tea seed kernel,and the optimal parameter of tea seed oil extraction process by supercritical CO2 is studied.Experimental results show that the optimal conditions are:extraction temperature 60℃,extraction pressure 30MPa,extraction time 100 min,CO2 flow rate 45~55 kg/h,and the extraction rate is 94.1%.The physical and chemical properties and the fatty acid composition of the tea seed oil are determined.
  • Ke Zhong-cheng, Cheng Xiao-ling
    Food and Fermentation Industries. 2012, 38(07): 173-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.018
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    To optimize the process of extracting effective constituents from Folium eriobotryae by response surface methodology.The independent variables were ethanol concentration,extracting time and solvents ratio.The dependent variable was extracting rate of total flavonoids.Composite design and response surface methods were used to optimize the extracting process,a two-order polynomial equation was fitted,and model was used to predict the response in the optimal region.the optimum conditions of extraction process were:73%% ethanol,140 minutes for reflux,11.5 fold solvent and 2 times for extraction.The optimum model is highly predictive.
  • Chen Mei, Huan Yan-jun
    Food and Fermentation Industries. 2012, 38(07): 176-180. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.041
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    The changes of glycerides,phospholipids,free fatty acids,physicochemical index and the correlation between indices were analyzed during processing of dry-cured duck.Temperature and humidity were controlled.Lipids were distilled using chloroform-methanol,then were separated by solid phase extraction(SPE).Free fatty acids(FFA)were determined via capillary gas chromatography.Results showed that:Phospholipids and FFA content in intramuscular fat changed significantly compared to that in subcutaneous fat and this was the main changes of lipolysis in dry-cured duck.FFA in intramuscular fat,especially oleic acid(C18:1) and linoleic acid(C18:2) were mainly generated from intramuscular phospholipid degradation.Glycerides and phospholipids in subcutaneous fat caused the accumulation of FFA.Palmitic acid(C16:0),steartic acid(C18:0),oleic acid(C18:1) and linoleic acid(C18:2) were the dominant fraction of FFA in dry-cured duck.
  • Xu Wei, Xu Wei-min, Huan Yan-jun
    Food and Fermentation Industries. 2012, 38(07): 181-185. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.042
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    The effect of the amount of sodium and fermented conditions on changes of sodium nitrite residues and N-diethylnitrosamine(NDEA) in fermented sausages were studied.The results showed that the effect order of the observed factors on the nitrite residues and the formation of NDEA in fermented sausages were as follows:fermentation time>addition of nitrite>fermentation temperature>starter culture.The optimum fermented conditions fixed by orthogonal experiment were:the fermentation time 2d,the addition of nitrite 50mg/kg and the fermentation temperature 25℃,respectively.
  • Wang Wei, Li Peng-xia, Hu Hua-li, Wang Yu-ning
    Food and Fermentation Industries. 2012, 38(07): 186-189. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.043
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    The study was carried out to investigate the changes of pectin and cell wall degradation enzyme of purple sweet potato and yellow sweet potato during their storage for 100 days.The purpose of the research was to find the variation of sweet potato.The sweet potato with Sportak dipping treatment(1 000mg/L) were placed in storage solution under 7 ℃,using the sweet patato stored at ambient-temperature as control(ck),to detect the physical indicators periodically.The results showed that Sportak dipping treatment combined with storage at 7 ℃ effectively prevented the rapid decrease of content of protopectin and slowed down the increase of activity of polygalacturonase and cellulose.The Sportak dipping treatment combined with storage at 7 ℃ could keep higher content of protopectin and improve the storage quality of sweet potatoin in the actual production.
  • Yang Feng, Chi Hai, Yang Xian-shi, Li Xue-ying
    Food and Fermentation Industries. 2012, 38(07): 190-195. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.003
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    Compound preservative was developed and optimized by orthogonal experiment for fresh keeping of Antarctic krill.In order to verify the effect of the preservative,sensory evaluation,TCA-soluble nitrogen contents,TBARS values,juice volume loss,loss rate,texture index and chromatism were tested under the temperature of 2℃.According to the results of orthogonal experiment L9(34),the optimum compositions were:Sorbitol 15 g/L,4-HR 0.1 g/L and phosphate mixture 7 g/L.The loss for TCA-nitrogen contents,juice volume and shrimp loss rate were slowly;TBARS values was decreased;the maximum sheer force of the muscle had a slower decrease rate than blank controls,but it had no significant difference with control group(P>0.05);In CIElab color system,The a* value had a positively linearly related to the change of Antarctic krill's fresh degree.The group treated with compound freshness preservative had a slower growth of a* value.The verification showed that compound freshness preservative had a remarkable effect on Antarctic krill.
  • Hu Hua-li, Li Peng-xia, Wang Yu-ning
    Food and Fermentation Industries. 2012, 38(07): 196-200. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.044
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    This experiment studied the influence of three film packaging [32.7 μm polyethylene bag(MA1),19.1 μm polyethylene bag(MA2),32.7 μm polyethylene bag with four holes(CK)] on the postharvest senescence and quality of Pleurotus eryngii.The results showed that brown spots appeared on the surface of Pleurotus eryngii treated with CK,and in consequence these Pleurotus eryngii lost edible value after 2 days of storage in 20~25℃.While the film packages of MA1 and MA2 could significantly prolong the shelf life of Pleurotus eryngii.In comparison with MA1,the treatment of MA2 could slow down the decrease of protopectin content,suppress the increase of membrane permeability and MDA content and keep the higher activity of cellulose and polygalacturonase of Pleurotus eryngii during storage for 8 days.In addition,the treatment of MA2 could alleviate the increase of crude fibre content and keep a higher content of titratable acid,but the effect on Vc content was not significant.It was suggested that the film package of MA2 could relieve the senescence of Pleurotus eryngii.
  • Li Jiang-kuo, Zhang Peng, Kou Wen-li, Zhang Ping, Tian Shi-ping
    Food and Fermentation Industries. 2012, 38(07): 201-205. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.004
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    In order to explore a new de-astringent and crisp of Mopan persimmon,the effect of different treatments on storage quality,physiological and biochemical index and softening enzyme of persimmon fruits were studied.Results showed that 1-MCP effectively inhibited the decline of fruit firmness,the rise of ethanol and cell membrane permeability,the decrease of titratable acidity content,and the increase of PG and CX activity during controlled freezing point(-0.5 ~ –0.2℃) storage.1-MCP combined with vacuum packaging effectively controlled the decline of fruit firmness,increased soluble tannin change to insoluble tannin,and the soluble tannin content had dropped to 0.03% at 60d when fruits were deastringent completely.The firmness was 17.58 kg/cm-2,and storage time was extended to 30d.
  • Su Yu-jie, Wang Jia-qi, Zhou Di, Yang Xin-yu, Yang Yan-jun
    Food and Fermentation Industries. 2012, 38(07): 206-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.045
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    The color-protection technology and optimum formula of Chinese Huai yam and tremella juice were studied.The results showed that the optimum protecting color effects were obtained when the yam material were blanching for 6 min and soaking for 45 min in the color fixative of 0.50% NaCl,0.20% citric acid and 0.25% ascorbic acid.The non-enzymatic browning of product in sterilization process was inhibited when Chinese yam homogenate treated by 0.001% glucose oxidase for 2h at 30℃.The optimum formula of the beverage was:Huai Chinese yam homogenate 89%,tremella juice 11%,magana sweet 0.10‰ and xylitol 3.0%.The products have excellent sensory quality and stability.
  • Xiao Nen-qun, Liu Hong-na, Zhang Hua-ling, Zeng Ao, Guo Kang-Xiao, Chen Hai-Qiang, Tan Zhou-Jin
    Food and Fermentation Industries. 2012, 38(07): 212-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.07.046
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    Study on the method using solid fermentation as raw material for health beverage.Armillaria mellea fermentation solid was used as raw material to extract the polysaccharide and other nutritional and medicinal components.After flavor adjustment,the optimum formula of the beverage of armillaria was determined through orthogonal test and sensory evaluation method.The optimizing solid fermentation medium for Armillaria mellea contained sugar 1.5%,rice 80%,soybean 1%,bran 10%,sweet potato 7.5%.The best formula for beverage was as follows:30% armillaria fermented liquid,20 g/L sugar,0.6 g/L citric acid,and 0.2 g/L xanthan gum.The ingredients of the finished product drink were as follows:0.049 mg/mL polysaccharide,0.042 mg/mL reducing sugar,53.0 mg/mL protein,and 1.226 mg/mL amino acid.The senses index,physical and chemical indexes and microbiology indicators of drink have reached national standards.The Armillaria mellea beverage has unique taste and function for health care,it has great value in utilization.