25 December 2012, Volume 38 Issue 12
    

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    Food and Fermentation Industries
  • Cao Yan, Enock Mpofu, Ding Jian, Duan Zuo-ying, Shi Zhong-ping
    Food and Fermentation Industries. 2012, 38(12): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.013
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fermentation performances under the condition of NaHCO3 supplement and pH regulation during glutamate fermentation were investigated.When pH was raised to 8.0 before or at the same time with adding NaHCO3,comparable glutamate production with control(above 75 g/L) was achieved and the consumption amount of glucose was decreased greatly.And glutamate yield was increased by 36% and 34% respectively.Enzymes metabolic analysis showed that glutamate yield could not be promoted by increase of pyruvate carboxylase activity alone.The overall fermentation performance improvement could be achieved only when pyruvate carboxylase and isocitrate dehydrogenase were stimulated,while α-ketoglutarate dehydrogenase complex and pyruvate dehydrogenase were repressed simultaneously.
  • Fang Zi-shu, Yi Jun-jie, Zhang Ya-jie, Kong Min, Hu Xiao-song, Zhang Yan
    Food and Fermentation Industries. 2012, 38(12): 7-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.022
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    The impact of the two sterilization methods on the quality of blueberry juice was studied in this paper.One method was high hydrostatic pressure sterilization at 550Mpa for 5min,and another was high temperature short time sterilization at 121℃ for 5s.Based on the detection of total colonies number,suspension stability,color value,anthocyanin content,and physical chemical indicators of blueberry juice after sterilization,we believed that the high hydrostatic pressure sterilization was better in keeping quality,color and nutrition of blueberry juice.
  • Li Qi-qian, Li Heng, Lu Zhen-ming, Xu Hong-yu, Fang Jia-mao, Xu Zheng-hong, Sun Zhi-hao, Shi Jin-song
    Food and Fermentation Industries. 2012, 38(12): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.014
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    AAKG(L-arginine-alpha-ketoglutarate) is a functional product of amino acid salts with increasing sales in the current international market.The usual form of the product is hybrid rather than crystalline.Herein crystalline AAKG was prepared directly used L-arginine fermentation broth as the raw material and then complexation by adding α-ketoglutarate.The main process steps and control parameters were described as follows.Firstly the L-Arginine fermentation broth was flocculated and filtrated,and then concentrated under reduced pressure to a concentration of 1.0 mol/L.Then it was complexated by adding equimolar α-KG and further concentrated under reduced pressure so that the concentration of AAKG reached 1.5 mol/L.Crude crystals were obtained after the concentrate was cooled at a rate of 2 ℃/h and ultimately crystallized at 10 ℃ for 24h,and then it was recrystallized under the same conditions.The purity of AAKG was 99.2%.The ratio of L-Arg to α-KG was 1∶ 1.02.The total recovery ratio was 62.9%.
  • Yang Cheng, Zhang Tao, Jiang Bo, Miao Ming, Mu Wan-meng, Ma Ya-jun, Zhang Wei
    Food and Fermentation Industries. 2012, 38(12): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.015
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    Glutaminase from Pseudomonas nitroreducens SK16.004 was purified by ion-exchange and gel filtration chromatography.The characteristics and Km of the enzyme were studied.The result showed that the optimal reaction temperature and pH of purified glutaminase were 55℃ and 9.0,respectively.It was stable within range of pH value from 5.0 to 11.0 under 37℃ to 60℃.The enzyme was greatly activated by Cu2+ and partly inhibited by Fe3+.It exhibited the highest affinity to glutamine and its Km and Vmax were 0.72 mmol/L and 0.55 μmol/(min·mL),respectively.
  • Guo Zhi-hua, Hu Ting-ting, San Ling-ling
    Food and Fermentation Industries. 2012, 38(12): 22-25. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.023
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    The effect of low concentration of EDTA on bio?lm formation of Staphylococcus aureus was studied.The results showed that 0.2 mmol/L EDTA could effectively inhibit bio?lm formation of Staphylococcus aureus.EDTA could only influence the early stages of biofilm formation of Staphylococcus aureus.The inhibition of biofilm with EDTA could not be completely blocked by Ba2+,but it could be blocked by Fe2+,Ca2+,and Mg2+.Even high concentrations of EDTA could not influence the mature biofilm.EDTA could inhibit the adhesion between cells.
  • Zhang Mei-ling, Zhao Xin-huai
    Food and Fermentation Industries. 2012, 38(12): 26-30. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.024
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    Soybean protein hydrolysates with a degree of hydrolysis of 14.1% were prepared by hydrolysis of soybean protein isolate with alcalase,and then modified by a plastein reaction in alcohol-water medium.Response surface analysis was applied to optimize the conditions of plastein reaction,when substrate concentration and reaction time were pre-set at 30% and 4 h.The suitable conditions obtained were as following: enzyme addition level of 5.26 kU/g proteins,volume ratio of ethanol to water of 56.8% and reaction temperature of 33.1℃.Some modified products with different reaction extents were prepared in ethanol-water or methanol-water medium,and their chelating activities for iron(II) and calcium(II) were evaluated.It was found that iron(II) chelating activity was increased from the original 39.8% to 59.3% while calcium(II) chelating activity was enhanced from the original 62.1% to 76.6%.The present results suggested that enzymatic hydrolysis coupled with plastein reaction might be served as a new approach to prepare iron soybean protein hydrolysates with better metal chelating activity.
  • Liu Li, Zhao Jian-wei, Jiao Ai-quan, Tian Yao-qi, Zhou Xing, Xu Xue-ming, Jin Zheng-yu
    Food and Fermentation Industries. 2012, 38(12): 31-35. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.025
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    The research evaluated the effects of high pressure(HP)treatment on the diffusion of β-cyclodextrin(β-CD)into rice grain.β-CD with concentration of 2%(w/w) was added into the rice and soaked at 60 ℃ for 30min,then the rice was treated by HP at different pressures(100~500 MPa) for 20 min,finally the rice was fully cooked by steam.The residue β-CD content in soaking liquid was quantified by High Pressure Liquid Chromatography(HPLC).The results showed that β-CD content in the soaking liquid was significantly reduced with the increase of pressure.This indicated that more β-CD penetrated into the interior of the rice.The 1,8-two hydroxylanthraquinone was embedded by β-CD to trace the immersion process into the rice grain under high pressure.The fluorescence inclusion distribution of rice after soaking and HP treatment was observed by the confocal laser microscopy.The results showed that HP treatment can effectively increase β-cyclodextrin penetration into the interior of the rice.
  • Yu Xiao-ling, Wang Yi-juan, Li Xue-bin, Duan Hu, Ma Han-jun, Liu Meng
    Food and Fermentation Industries. 2012, 38(12): 36-39. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.026
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    Uniform experimental design was applied to study the effects of using high pressure and the treatment time on water holding capacity of pork homogenate gelation.The results showed that soluble protein concentration of homogenate and water holding capacity rate of gelation were increased while the pressure and the treatment time decreased.The trend of the dehydration rate of pork homogenate gelation was varied by different conditions.With longer high pressure treatment,the dehydration rate was increased along with the increasing of the pressure;but at the shorter treatment time,the result was inversed.If the pressure is fixed,the dehydration rate was increased first and then decreased along with treatment time.
  • Zeng Xue-feng, Xia Wen-shui School of Food science and Technology, Jiangnan University, Wuxi, Jiangsu, , China
    Food and Fermentation Industries. 2012, 38(12): 40-44. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.027
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    A total of 196 lactic acid bacteria were isolated from Xiangxi traditional low salt fermented fish at four different stages of the ripening process.These bacteria mainly included Lactobacillus plantarum,Pediococcus pentosaceus,Lactobacillus alimentarius,Enterococcus durans,Lactobacillus casei,and the like.All of them showed a dynamic variation during fermentation.Characterization of isolated strains were studied,such as a series of physiological and biochemical tests,amino acid decarboxylase test,the test of rate of acid production,and antimicrobial activity against food-borne pathogens.Three L.plantarum strains and one P.pentosaceus strain showed the best properties as potential starter cultures for industry production.
  • Chen Xue-jian, Lan Quan-xue, Yan Qiong-ying, Yan Jun, Chen Jing, Ye Xiu-ling, Yang Guo-wu
    Food and Fermentation Industries. 2012, 38(12): 45-49. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.001
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    The nitrate reduction of Kluyvera cryocrescens isolated from ginger and its propagation at different temperature,concentration of sodium chloride,and pH valu was studied.The role of Kluyvera cryocrescens on nitrite generation of ginger was observed.The results showed that Kluyvera cryocrescens could reduce nitrate to nitrite.It did not propagate at 1℃,but propagated slowly at 4℃ and rapidly at 8℃.It propagated well in 0.5%,1%,2% sodium chloride medium,but died slowly in 5% sodium chloride medium.It propagated well at pH5.0~7.0 in culture medium,but died gradually at pH4.0.Nitrite could be detected in 4 to 8 days after gingers were contaminated by Kluyvera cryocrescens.Nitrite content was at peak when Kluyvera cryocrescens reached 108 CFU/g in most of gingers.
  • Zhang Wei, Li Wen, Zhao Ji-dong, Lin Yan, Peng Zhao-cheng, Wang Xin-ze
    Food and Fermentation Industries. 2012, 38(12): 50-54. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.009
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    Experiments were carried out on the conditions of bioethanol production from wheat straw through simultaneously saccharification and fermentation using Saccharomyces cerevisiae BY4742.The effects of temperature,solid content,enzymeloading and yeast concentration on concentration and yield of ethanol in the SSF processes were systematically investigated.These parameters were further optimized to increase the final concentration and yield of ethanol.The results showed that the optimum conditions for SSF of wheat straw were as follows: temperature 38℃,solid content 16.0%(w/v),enzyme loading 35 FPU/g and substrate and yeast concentration 8 g/L.The maximum ethanol concentration reached 38.32 g/L,which was equivalent to 71.71% of the theoretical ethanol yield,with xylose concentration of 12.94 g/L obtained after 120 h SSF of NaOH pretreated wheat straw under the optimized conditions.
  • Yang Xi-zhao, Mao Zhong-gui, Wang Ke, Zhang Cheng-ming
    Food and Fermentation Industries. 2012, 38(12): 55-58. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.010
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    Cassava-based ethanol-methane coupled system is a novel cleaner ethanol production process in which the anaerobic digestion effluent is recycled to the next batch of ethanol fermentation process.However ammonia generated from the anaerobic digestion could be accumulated with the recycling and thus resulted in reduction of ethanol production due to Maillard reaction between ammonia and reducing sugar.Therefore the technology of centrifugation and ventilation were utilized to control the ammonia nitrogen.Control process and regulation process were designed to study accumulation and regulation of ammonia nitrogen and its influence on the process.Results showed that the ammonia nitrogen concentration increased to 811 mg/L after seven cycles of fermentation,and the ethanol fermentation was inhibited with obvious reduced ethanol production when the ammonia nitrogen concentration reached 550 mg/L in the control process.Such phenomenon did not occur in the process with ammonia nitrogen regulation,where the ammonia nitrogen concentration maintained at the level of approximately 350 mg/L.Ammonia nitrogen caused the accumulation of alkalinity in control process indirectly,but other parameters on methane fermentation were normal.Regulation process guaranteed the ethanol production and performance of the system.
  • Zeng Jia-yu, Zhao Jing, Kong Wei-bao, Liu Xiong-xiong, Wu Wei-guo, Xi Yu-qin, Yang Hong
    Food and Fermentation Industries. 2012, 38(12): 59-63. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.044
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    Red clover preprocessing wastewater is generated from extraction of the isoflacones from dry red clover by squeezing and washing.The wastewater includes a lot of sugar,protein and other organic matter that can be well used as the materials to purify wastewater.In this paper,we used the fresh red clover processing wastewater as the materials and a series of experimental designs,including Plackett-Burman design(PBD),the steepest ascent design(SAD) and Box-Behnken design(BBD) to optimize the cultivation and fermentation condition for the Bacillus thuringiensis.The results showed that the final composition of the optimized fermentation conditions were as follows: initial pH 7.36,temperature 30 ℃,inoculation amount 7.5%(V/V),fermentation time 66.71 h,in the Bacillus thuringiensis liquid fermentation medium supplied with ammounium sulfate 3.08 g/L,potassium dihydrogen phosphate 1.0 g/L,magnesium sulfate 0.25 g/L,calcium chloride 0.15 g/L,and manganese sulfate 0.5 g/L.Under this condition,the biomass of Bacillus thuringiensis could reach 8.75 g/L and was 1.2 times of that using the foundation fermentation medium.
  • Qu Li-na, Wang Rui-ming, Xiao Jing, Tang Wei-hua, Sun Hong-mei
    Food and Fermentation Industries. 2012, 38(12): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.011
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    The strain QYW-1 isolated from soil displayed the highest activity.Based on single factor experiments used to optimize the medium and cultural conditions,11 important factors influencing enzyme production was selected with Plackett-Burman design.PB design was established to determine the factors mainly influencing the enzyme production in the fermentation medium(konjak powder,pepdone,MgSO4).Further optimum conditions for enzyme production obtained from Box-Behnken design experiments was as follows: konjak powder 26 g/L,peptone 10 g/L,MgSO4 3.8 g/L,NaCl 10 g/L,KCl 6 g/L,NaNO3 6 g/L,K2HPO4 3 g/L,initial pH 6.5.Under the RSM-optimized conditions,the activity of β-mannanase was improved from 115.62 U/mL to 233.86 U/mL.
  • Guo Shuang-shuang, Ge Yan , Chen An-jun, Pu Biao, Zeng Jun, Fu Sha-li
    Food and Fermentation Industries. 2012, 38(12): 70-73. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.019
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    The relationship between the number of bacteria,Escherichia coli and nitrite was studied.Total ten bacteria strains were isolated from fermented radish,wherein nine nitrrate reducing bacteria were screened by the determination of conversion ability of nitrate to nitrite.Among them,the strains E5 and E6 had the highest nitrate reducing activity.Furthermore,nitrate reductase activity of these two strains and the influence of pH on such activity were analysed.According to the biochemical and molecular identification,E5 was identified as Enterobacter cloacae and E6 was Klebsiella oxytoca.
  • Feng Fang, Zhao Wei, Sun Shan-shan
    Food and Fermentation Industries. 2012, 38(12): 74-77. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.012
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    Using Aspergillus niger as the original strain,a high throughput method was established to screen calcium gluconate high producing strains with 48-well plates.From the spores dealed with UV-LiCl complex mutation,4 high-product strains was obtained by high throughput screening,whose fermentation efficiency was excellent after the passages of strains.According to high product of 23.04 g/100 mL for the strain of P-9,the yield was increased by 5.86 g/mL.Comparing with the traditional shake flask screening platform,this method could significantly improve the screening efficiency of calcium gluconate high producing strains.
  • Fan Hong-bing, Chen Sun-fu, Hong Hui, Luo Yong-kang
    Food and Fermentation Industries. 2012, 38(12): 78-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.020
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    Antioxidant activity and functional properties of protein hydrolysates from crocodile bone,hydrolyzed by Papain(HP) and Alcalase 2.4L(HA) and Papain+Alcalase2.4L(HPA) with different degrees of hydrolysis(DH) were investigated.With the hydrolysis time prolonging,the metal chelating activity and reducing power were both increased.The protein hydrolysates had a better DPPH radical scavenging activity after hydrolyzing for 0.25h.With the hydrolysis time prolonging,the DPPH radical scavenging activity of HP was decreased continually while that of HA was decreased initially and then increased.No significant changes of DPPH radical scavenging activity was observed for HPA.With the same hydrolysis time from 2 to 4 hours,HPA possessed a better metal chelating activity and DPPH radical scavenging activity and reducing power than those of HA and HP(P<0.05).With the hydrolysis time prolonging,HPA possessed a better solubility and heat stability and emulsion activity indexes at the same pH.The results revealed that HPA possessed a better antioxidant activity than HA and HP.
  • Li Song-lin
    Food and Fermentation Industries. 2012, 38(12): 83-86. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.021
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    The antioxidant activities such as reducing power,Fe2+ chelating activity,DPPH·radical scavenging activity,ABTS·+ scavenging activity,and hydroxyl radical-scavenging activity of crayfish(Procambarus clarkii) shell protein hydrolysate(CSPH) prepared with Protamex were evaluated.The radical scavenging activity,reducing power and Fe2+ chelating activity of CSPH increased with its increasing concentration.The Fe2+ chelating activity was fixed when its concentration reached 10 mg/ml.The molecular weight distribution of CSPH revealed that 92.79% of the total amount was peptides with molecular weight lower than 1 000 u,composing mostly of low molecular weight peptides lower than 180 u(21.50%),from 180 to 500 u(50.51%),and from 500 to 1 000 u(20.15%).
  • Tong Li-ga, Duan Yan, Jin Zhi-min, Jia Xue-hui, Jin Ye
    Food and Fermentation Industries. 2012, 38(12): 87-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.028
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    The pH value,Aw values,moisture content,TBA value,and color of fermented mutton sausages supplied with different culture starters during processing and storage were determined.Group 1 without additive agent was control group,group 2 was Lactobacillus plantarum group,group 3 supplied with Lactobacillus plantarum and Staphylococcus xylosus by the ratio of 1∶ 2 was mixed group.The results showed that the pH values of fermented sausages in all groups were decreased during fermentation,especially the Lactobacillus plantarum group and the mixed group.Then the pH value increased during the process of dry,mature and storage.Among them,the pH value of control group increased quickly,and that of lactobacillus plantarum group and mixed group increased slowly.Aw values of each group falling rapidly in processing stage,especially the Lactobacillus plantarum group and the following mixed group.Moisture content in the fermented stage changes slightly,but it was significantly decreased during the dry and mature phase,and it was still declined during the storage.TBA value during process of fermentation,dry,mature and 2 weeks after storage showed uptrend.Four weeks after storage,TBA value significantly increased.The redness(a) of Lactobacillus plantarum group and mixed group were 16.91 and 17.17,which were higher than that of the control group,and their Yellowness(b) and lightness(L) were significantly lower than that of control group(P< 0.05),and that of mixed group was slightly lower than that of Lactobacillus plantarum group.
  • Sun Jie-xin , Zhang Yong-zhong
    Food and Fermentation Industries. 2012, 38(12): 91-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.016
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    The technique of hydrolysis of soybean isoflavones by saccharifying enzyme was studied in this paper.The soybean isoflavone aglycon was obtained by hydrolysis.The different factors influencing the process of enzyme hydrolysis were studied through single factor tests.Reaction conditions of hydrolysis by saccharifying enzyme were optimized through orthogonal test.The results showed that the optimal hydrolysis conditions were as follows: the temperature was 55℃,the pH value was 4.8 and the time was 7 hours.The hydrolysis ratio could reach 98.18%.
  • Li Ning, Dong Hai-zhou, Wang Zhao-sheng, Li Zhong-tao, Li Riu
    Food and Fermentation Industries. 2012, 38(12): 95-98. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.029
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    A systematic research on the characteristics of POD from Jipicao Yam was carried out.The results indicated that the optimal pH for this enzyme was 4.0 and POD had its greatest activity at temperature 35℃.POD was stable relatively when temperature was below 60℃.The capability of the POD combining with various substrates was in the following order from high to low: Chlorgenic acid,Guaiacol,Pyrogallic acid,Catechol,and Gallic acid.Ca2+,Fe2+,Ba2+ and Mg2+ improved the activity.K+,Mn2+ and Na+ could inhibit the activity.Vc,L-cysteine,Phytic acid,Oxalic acid,Citric acid,EDTA-2Na and NaHSO3 had different inhibiting effects on the activity of POD,wherein Vc and L-cysteine were the most effective inhibitors.
  • Cui Ya-hui, Xu Fang, Wang Feng-jun, Wang Jian-zhong, Ouyang Jie
    Food and Fermentation Industries. 2012, 38(12): 99-103. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.002
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    Chinese chestnut forms different flavors by different processing technology.An automatic thermal desorption-gas chromatography-mass spectrometric(ATD-GC-MS) system was applied to analyze the volatile composition of raw chestnut,boiled chestnut,fried chestnut and roasted chestnut.Herbaceous aroma such as ethyl acetate,hexanal,butyl acetate,1-butanol-3-methyl-acetate,alpha-pinene and benzaldehyde were found in raw chestnut;fried chestnut and roasted chestnut were found to have characteristic volatiles such as 2-pentyl-furan,3-carene,4-hydroxy-2-butanone and 2-methyl-tetrahydrofuran-3-ketone;and in boiled chestnut,spirohepta-4,6-diene was found first time.The results will provide a reference for the further research and development of Chinese chestnut products.
  • Liu Yun-he, Yao Dongrui, Zhou Ming-qian, Bao Liu-li
    Food and Fermentation Industries. 2012, 38(12): 104-106. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.003
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    Effect of processing conditions on texture of ready-to-eat loach was studied.The results showed that pickling,frying and sterilizing were main factors in the processing.The processing conditions were optimized by orthogonal test.The texture of instant loach was the best under the following processing conditions: pickling 2 hours,frying at 170℃ for 6 minutes and sterilizing at 121℃ for 30 minutes.
  • Yang Qiang, Li Xin-hua, Lin Zi-mu
    Food and Fermentation Industries. 2012, 38(12): 107-110. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.030
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    By studying the impact of six macroporous resins and two ion exchange resins on decolorization of ginkgo polysaccharide pigment,three resins were selected: Macroporous anion exchange resin decoloration No.1,D900 and the non-polar macroporous adsorption resin DA-201C.Optimization of decoloration experiments were carried out by orthogonal experiment.Based on the static adsorption experiment,better resins were then chosen for dynamic experiment.The results showed that ginkgo polysaccharide pigment was mainly non-polar small molecules with negative charged.Using Decoloration No.1 resin,under the conditions of pH value 4.5,25 ℃,the columns speed 1.5mL/min,the concentration of the sample 4mg/ml and the column capacity of 2BV,the decolorization rate of the polysaccharide was 82.37%,the retention rate of the polysaccharide was 79.12% and the protein removal rate was 88.39%.
  • Zhou Juan-liang, Xu Qian, Xie Guo-fang, Zhang Xing-wu
    Food and Fermentation Industries. 2012, 38(12): 111-114. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.031
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    The antioxidants,including D-erythorbate sodium,polyphenols,vitamin E,anhydrous sodium sulfite and phytic acid were selected as a color fixative of Pitaya juice beverage.The comparison of different sterilization method on color retention was also studied.The results showed that combination of bulliat sterilization with 0.013% D-erythorbate sodium was the best color protection and the retention rate was up to 77.42%.
  • Zhang Li-hua, Li Jun, Ma Chun-ying, Li Jian-rong
    Food and Fermentation Industries. 2012, 38(12): 115-117. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.032
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    Glutamate is a common condiment which is white granular crystal.It is reported that magnesium sulfate is mixed into glutamate to reduce costs in recent years.Magnesium sulfate is similar to glutamate and it is hard to be distinguished through naked eyes.A quick and convenient method for detecting glutamate mixed with magnesium sulfate was developed based on the characteristic that sulphate could enable solidification of soybean protein.This method can be used to evaluate whether glutamate is mixed with magnesium sulfate.
  • Shi Qian-yu, Liu Li, Ke Run-hui, Yang Kai, Chi Ying, Yin Jian-jun, Song Quan-hou
    Food and Fermentation Industries. 2012, 38(12): 118-123. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.005
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    This paper reviewed the latest research progress on the application of inductively coupled plasma mass spectrometry(ICP-MS) in food quality and safety since 2008.The applications of ICP-MS in the analysis of heavy metal residues and speciation,rare earth elements and nutritional elements in food,heavy metals in food packaging and contact materials,food additives and illegal additives were summarized.
  • Hu Peng, Luo Kai, Chen Guang-jing, Hu Guo-zhuo, Kan Jian-quan,
    Food and Fermentation Industries. 2012, 38(12): 124-128. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.033
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    Biogenic amines are compounds commonly presented in living organisms in which they are responsible for many essential functions.They are naturally existed in many kinds of food such as fruits,vegetables,meat,fish,chocolate and milk,they can also be produced by microorganisms through the activity of amino acid decarboxylases.Excessive intake of these amines will lead to sick or even death.The chemical structure,the mechanism,toxicity and determination of biogenic amines were reviewed in this paper.Moreover,the future prospects were also introduced.
  • Yang Shan-yan, Li Hai-long, Di Zhi-hong, Wang Yong, Dai Bu-shen, Zhang Jie
    Food and Fermentation Industries. 2012, 38(12): 129-132. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.034
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    Pollen contains a variety of vitamins,enzymes,trace elements and biologically active substances that human body needs,and thus possessed the characteristics of high-protein,low-fat and full nutrition.Probiotic fermention was used to fulfill pollen cell-broken,desensitization,sterilization and flavor improvement to make pollen as a more acceptable health food with healthy effect of probiotic.The paper reviewed the research states of pollen on several aspects such as its nutrition and health protection function,the influence of fermentation on its traits,and its nutritional value after fermentation.
  • Mo Xin-liang, Xu Yan, Fan Wen-lai
    Food and Fermentation Industries. 2012, 38(12): 133-137. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.035
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    The vanillin in different Chinese rice wines was studied qualitatively and quantitatively using liquid-liquid microextraction combined with gas chromatography-mass spectrometry(GC-MS).The aroma contribution of vanillin to the overall aroma in Chinese rice wines was analyzed by odor activity values(OAVs).Furthermore,changes of vanillins of Chinese rice wine during aging and storage were studied.It was shown that the levels of vanillin in flesh rice wines were lower than those in commercial rice wines,and the contents of vanillins in common commercial rice wines were lower than those in exclusive rice wines.The concentrations of vanillin were found to be above their thresholds in all tested rice wine.And these vanillins mainly derived from the aging of rice wine,and the contents of vanillins in rice wine increased as time progressed during the aging of rice wine.In conclusion,liquid-liquid microextraction combined with GC-MS can be used to analyze the contents of vanillins in Chinese rice wine effectively.Vanillin was an important compound in Chinese rice wine,and the aging benefited the formation of vanillin of Chinese rice wine.
  • Yang Yu-lan, Jiang Wen-xia, Liu Qi, Sun Rui-xue
    Food and Fermentation Industries. 2012, 38(12): 138-142. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.036
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    The substrate methionine p-nitroaniline in this paper had been used to measure methionine aminopeptidase activity.The accuracy and sensitivity of the detection were improved and the enzyme panel method was established baseed on the optimization of determination conditions,to adapt to the detection for miniaturization fermentation and the high throughput screening for high aminopeptidase-producing strains.The optimal determination conditions were as follows: 40 mmol/L ammonium chloride/ammonia buffer,pH 8.0,6 mmol/L methionine p-nitroaniline,reaction temperature 60 ℃,reaction time 10 min,measured colormetrically at 380 nm.
  • Chen Zhen, Cao Hai-wei, Chen Ming-yan, Wang Ying-hua, Xu Li-ming, Yang Lu
    Food and Fermentation Industries. 2012, 38(12): 143-146. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.006
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    A method of determination of rare earth elements in plant foods by Inductively Coupled Plasma Mass Spectrometry was established.The microwave digestion conditions and ICP-MS operating parameters were optimized.First,the samples were digested by closed vessel microwave HNO3+H2O2+HF system,Rh、Re were used as internal standard to determine 15 kinds of rare earth elements including La 、Ce、Pr 、Nd、Sm、Eu、Gd、Tb、Dy、Ho、Er、Tm、Yb、Lu and Y.In order to verify the accuracy and reliability of the method,two standard substances celery and green onion were tested and compared with the certified values.The detection limit range was from 7.0 μg/L to 18.6 μg/L depending on the rare earth elements,and RSD of the method varied between 0.7% and 3.9% for a set of eleven replicates.
  • Li Guo-hui, Zhong Qi-ding, Gao Hong-bo, Xiong Zheng-he, Xiao Dong-guang
    Food and Fermentation Industries. 2012, 38(12): 147-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.007
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    Methods were developed to quantitatively analyze 17 free amino acids in rice wine by Gas Chromatography-Flame Ionization Detector(GC-FID).The derivative reagent used in this study was N-tertbutyldimethylsily-N-methytrifluroacetamide(MTBSTFA).Conditions for derivatization(reagent,temperature,and time) were optimized to give high efficiency.Conditions were identified as N,N-dimethylformamide(DMF) as second derived reagents at 80℃for 60 min.Analysis of pure amino acid standards showed good linearity(R2≥0.99) within the ranges of 50 to 500 mg/L.Free amino acids in rice wine sample were quantified by the developed methods and the results were comparable to those analyzed by HPLC.The Pearson correlation coefficient was 0.998.Recoveries of amino acids were 87.11%~119.47% ranges for spiked rice wine.The results show that the developed GC-FID method is simple,accurate and reproducible.This experiment will provide fundamental for the detection of free amino acids abundance of 13C stable isotopes in rice wine by Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry(GC-C-IRMS) and further the metabolic experiment of rice wine brewing process.
  • Wang Shuo, Jiang Ming-wei, Li Xiao-bin, Jia Nan
    Food and Fermentation Industries. 2012, 38(12): 152-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.004
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    This paper introduces a new content determination method of total flavonoids in propolis products.The test solution goes through polyamide powder absorption and vacuum extraction-filtering treatment,then,with sodium nitrite-aluminium nitrite-sodium hydroxide as the chromogenic agent and rutin the reference substance,detects the total flavonoids in propolis at a wavelength of 510 nm by spectrophotometry.T test analysis shows that there is no significant difference between this method and the method of National Standard ,and it is proved to be highly accurate and precise.This method is more suitable for determination of total flavonoids in propolis capsules and other lipophilic samples.
  • Hu Qiang, Wang Yan-yun, Li Chao-hao, Wu Wei, Xiang Le-xi, Yang Chun-lin
    Food and Fermentation Industries. 2012, 38(12): 157-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.008
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    A rapid and economic ultra performance liquid chromatography-tandem mass spectrometry method is developed and validated for the determination of melamine in milk and milk products.The method includes a simple acetonitrile-water extraction,and ultrasound treatment and dichloromethane liquid-liquid extraction to remove protein and fat.The purified extract is further diluted before injection on ACQUITY UPLC BEH HILIC.A positive ion electrospray ionization(ESI+) and multiple reaction monitoring mode(MRM) are then applied.The samples are quantified by external standard method.A total analysis was done within 1.2 min with a good linear relationship(r>0.9991).The limit of detection and the limit of quantification were 0.005 and0.017 mg/kg,respectively.The spiked recoveries are within 91.3%~97.1% at the spiked levels of 10~400 μg/L for melamine with relative standard deviation(RSD) below 9.03%.This method is rapid,economic,accurate and sensitive,suitable for screening and detection melamine in milk and milk products.
  • Ma Yang, Lu Shi-ling, Li Kai-xiong, Li Bao-kun
    Food and Fermentation Industries. 2012, 38(12): 161-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.037
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    Non-volatile flavor compounds have an important influence on the taste of cheese.The study on the contents changes of non-volatile flavor compounds in Xinjiang characteristics cheese during its ripening showed that the contents of total organic acids and the individual organic acids were significantly changed(P<0.01).The content of lactic acid was 10.75mg/g,which was the dominant organic acid.The contents of different free amino acids showed dynamic changes and their total contents changed significantly(P<0.05),wherein Valine and Leucine were the main free amino acids and their maximum contents were 35.19mg/100g and 27.06mg/100g,respectively.Furthermore,the total contents of free fatty acids represented a significant change(P<0.01).With the increase of ripening,the nutritive value and the taste of cheese was improved.
  • Ren Jing, Sun Bo, Guan Hua, Zhao Xiao, Sun Xin-yao, Qi Yu, Ma Wen-juan, Jiang Bao-hang
    Food and Fermentation Industries. 2012, 38(12): 166-168. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.038
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    Egg white peptide as a promoting growth factor was added to the fermentation matrix to explore the effect on fermentation and quality of yoghurt.The result showed that egg white peptide can obviously promote the fermentation of yogurt and shorten the fermentation period,and with increase of egg white peptide dosage,the promotion for fermentation was stronger.When egg white peptide was added at a level of 3.0%,the fermentation period was shortened by 1h compared to control.Meanwhile,the sensory characteristics and texture properties of yoghurt with egg white peptide was better than those of control.
  • You Feng, Huang Lin-xin, Zhang Cai-hong, Xie Pu-jun, Zhang Yao-lei
    Food and Fermentation Industries. 2012, 38(12): 169-174. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.039
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    The extraction conditions of red pigments under reduced pressure from jujube peel were investigated and further optimized.The effects of the solvent concentration,liquid/solid ratio,extraction time,and extraction temperature and extraction pressure on the pigments' yield were investigated by Single-Factor experiment.The results showed that the conditions for maximum pigment yields per gram jujube peel were : 40ml aqueous solvent with 1.6% alkaline in 90℃ water bath for 50 minutes assisted by reduced pressure at 0.005 MPa.The comparison among reduced pressure,ordinary pressure and ultrasonic-assisted extraction showed that extraction under reduced pressure gained the highest color value of 21.70.
  • Kong Qing-long, Fan Jian, Zhao Tian-rui
    Food and Fermentation Industries. 2012, 38(12): 175-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.017
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    In order to set up the optimization of water extraction technique of polysaccharides from truffles,the yield of crude polysaccharides was chosen as the index,based on the principle of Box-Benhnken Center combination experimental design,the optimization of extraction technique of polysaccharides was carried out by three factors on three levels.The results showed the highest extraction ratio(10.8%) was obtained at 94.68℃,extraction 3.71h,and Water-solid ratio of 58.66.Evaluation of antioxidant activity is measured by DPPH radical scavenging activity,Hydroxyl radical scavenging activity and Reducing power.The results indicate that crude polysaccharide of truffles has a good antioxidant activity.
  • Song Qian, Zhao Sheng-lan, Liu Fang, Chen Chao-yin, Lv Chang-yong, Liu Bin-qiu
    Food and Fermentation Industries. 2012, 38(12): 180-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.040
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    In this paper,five macroporous adsorption resins were chosen to compare their adsorption and desorption performances for flavonoids from Walnut Shell by using static adsorption experiment.The best performance resin was NKA-9.Its dynamic adsorption performance was further studied.The excellent technological parameters were: sample pH value 5.0,velocity 1.0 mL/min,concentration 1.0 mg/mL and 5BV 95% ethanol.The purity of flavonids was 3.58% in the crude extracts from walnut shell,and increased to 62.3% after purification with NKA-9 resin.The coefficient of recovery was 88.9%.
  • Li Chen-xi, Fan Qing-sheng, Jiang Xing-hua, Yu Zhou
    Food and Fermentation Industries. 2012, 38(12): 185-188. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.018
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    Alkaline extraction method was used to extract protein from Cordyceps militaris.The protein yield was designed as the target index.Based on single-factor experiment,and the principle of Box-Behnken central composite design,response surface analysis(RSA) was applied to optimize the extraction conditions of protein from Cordyceps militaris.At the extracting temperature of 60℃,the optimum extraction conditions were: extrcating time 128 min,solid-liquid ratio 1∶ 16.2,NaOH solution concentration 1.4 mol/L.Under the above conditions,the highest protein yield of estimated and actual values were 88.19mg/g and 88.92%,respectively.
  • Zhao Chun-yan, Liu Shi-yang, Wang shu-qin, Ma qing-chao
    Food and Fermentation Industries. 2012, 38(12): 189-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.041
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    Local fresh garlic was stored at(0±0.5)℃ to study the different plastic wraps effects o storage.The results showed that the highest hardness of 785 g/cm2 was obtained with 0.03mm PVC plastic wrap;and the weight loss rate、crude fiber content 、the vitality of PPO and POD were 7.45%,0.526%,1.17(0.01OD/min·gFW)and 4.05(0.01OD/min·gFW)respectively.In addition,the cells structure were all well kept well with no obvious collapse.Therefore,PVC can better keep the flavor quality of fresh garlic during the storage.
  • He Xiao-hui, Sun Hai-juan, Xu Fang-xu, Feng Xu-qiao,
    Food and Fermentation Industries. 2012, 38(12): 193-198. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.042
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    Effects of treatment with 1 μL/L,5 μL/L or 50 μL/L 1-methylcyclopropene(1-MCP) or 1-oectylcyclopropene(1-OCP) on postharvest physiology and quality of green mature mango(Mangifera indica L.) fruits stored at ambient temperature(20±2℃) were investigated.The results showed that all the treatments slowed down the decline of fruit firmness,delayed respiratory peak time for 3 days compared to the control,reduced the rise of SSC,decreased the titratable acid and MDA content,inhibited POD and PPO activity as well as the weight loss and maturation process.However,treatment with 5 μL/L 1-MCP or 50 μL/L 1-OCP showed better effect than other concentrations.It is suggested that these two concentrations are better in controlling ethylene action of mango fruit during postharvest storage.
  • Han Lin, Hu Ting-zhang, Xiao Guo-sheng, Wang Kai-tuo, Huang Qian-fang, Zhan Yuan-yuan
    Food and Fermentation Industries. 2012, 38(12): 199-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.043
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    The chemical composition of Fructus Amomi essential oil was analyzed.Meanwhile,fresh strawberry(Fragaria ananassa Duch.cv.Hongshimei) was used as the experimental material and different concentrations of Fructus Amomi essential oil was applied to study on the preservation effects of the strawberry.The results showed that the composition of Fructus Amomi essential oil were relatively complex and the mainly contained cadinol(11.41%),mythyl ester of octadecenoic acid(8.99%),naphthalene acetaldehyde(5.06%) and mythyl ester of hexadecanoic acid(4.73%).The Fructus Amomi essential oil showed remarkable effects on the preservation of strawberry at the concentration between 80~160μg/mL.The decay index decreased,the losing speed of soluble solid,total sugar and vitamin C on strawberry were all effectively reduced and the storage life time was extended.