25 January 2013, Volume 39 Issue 01
    

  • Select all
    |
    Food and Fermentation Industries
  • Li Jie, Dou Wen-fang, Li Hui, Shi Jin-song, Xu Zheng-hong, Li Hua-zhong
    Food and Fermentation Industries. 2013, 39(01): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The fermentation,preparation and rheological properties of the exopolysaccharides(EPS) produced by Bacillus mucilaginosus(SM-01) were investigated.In addition,the effects of shearing rate,EPS concentration,shearing time,temperature,pH,inorganic salts and other polysaccharides on the viscosity of EPS were also studied.The results showed that the maximum yield of EPS in 5L fermentor was 23.46 g/L and the recovery of EPS was up to 76.7% through centrifugation,alcohol precipitation and freeze dehydration.The EPS solution showed a characteristic pseudoplastic non-Newtonian behavior.The viscosity of EPS solution was improved with the concentration increasing and had a good temperature resistance at temperatures from 25℃ to 100℃.The maximum viscosity was observed at pH7.0 and it would become a weak gel at pH12.0.The addition of NaCl,KCl,MgCl2 and CaCl2 remarkably decreased the viscosity.The precipitation in alkali was attained in the presence of high valence cation such as Fe3+ and Pb2+.The EPS had synergy with Sodium alginate,Locust bean gum,Carrageenan,Xanthan gum,Guar gum and Arabia gum.
  • Zhao Jin-fang, Hua Bo-wen, Wang Yong-ze, Zhao Xiao, Wang Jin-hua
    Food and Fermentation Industries. 2013, 39(01): 6-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.009
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,metabolic pathway engineering using Red recombinase system was performed on Escherichia coli W,a wild type strain,for the production of succinic acid.In order to eliminate the by-product formation of E.coli fermentation,five genes leading for production of lactate(ldhA),formate(pflB) ethanol(adhE),and acetate(poxB and ackA) were deleted from the chromosome.The resulting mutant was then further selected through adaptive(metabolic) evolution for improved anaerobic growth.The evolved strain WS100 could produce succinate as the major fermentation product.In a 15 L fermentation under anaerobic condition using mineral salt medium,WS100 produced 70.13 g/L succinate from 100 g/L glucose in 72 h,with a volumetric productivity of 0.98 g/(L·h) and a yield of 76% based on sugar metabolism.Although small amount of acetate and lactate were still produced as the minor by-products,there was no detectable production of formate and ethanol.This result demonstrated the great potential of the engineered E.coli WS100 for fermentative production of succinic acid at large scale.
  • Han Mei, Zhai Yu-gui, Wang Xiao-bo, Zhang Wei-guo
    Food and Fermentation Industries. 2013, 39(01): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.002
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In the paper,carotenoids,amino acids and fatty acids in Sporidiobolus pararoseus JD-2 and Rhodotorula sp.were studied.The total contents of carotenoids in Sporidiobolus pararoseus JD-2 and Rhodotorula sp.were 21.42mg/L and 8.02 mg/L respectively.The main carotenoid in Sporidiobolus pararoseus JD-2 was β-carotene,but the main carotenoid in Rhodotorula sp.was torulen.The isomers of β-carotene in Sporidiobolus pararoseus JD-2 were studied.Among them All-trans β-carotene took up 60% of total β-carotene.A large proportion of cis-forms were 13-cis-β-carotene and 9-cis-β-carotene.Proteins in Sporidiobolus pararoseus JD-2 and Rhodotorula sp.were analyzed.Twenty common amino acids were all found in them.Unsaturated fatty acids took up 74% and 76% of all the fatty acids in Sporidiobolus pararoseus JD-2 and Rhodotorula sp.Carotenoids,proteins,and fatty acids in Sporidiobolus pararoseus JD-2 were all compared with Rhodotorula sp.This paper will form the foundation for the further use of Sporidiobolus pararoseus JD-2 in feed industry.
  • Liu Li, Zhao Jian-wei, Jiao Ai-quan, Tian Yao-qi, Zhou Xing, Xu Xue-ming, Jin Zheng-yu
    Food and Fermentation Industries. 2013, 39(01): 16-20. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.034
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper was investigated the β-cyclodextrin penetration by High-Pressure on the retrogradation of cooked rice.2%(w/w)β-cyclodextrin or hydroxypropyl branch-β-cyclodextrin was added in rice soaking suspension.The mixture was soaked under normal pressure at 60 ℃ for 30min,then to be treated under 500MPa at 40 ℃ for 20min,finally this rice was steam cooked to be gelatinizated.The effects of this new process on the retrogradation of cooked rice at 4℃ were evaluated by means of differential scanning calorimetry(DSC),thermogravimetric analysis(TG) and X-ray diffraction(XRD).The retrogradation enthalpy change value of the new process treated rice at 4 ℃(35d) decreased by 3.10J/g compared with the control sample,the crystallinity decreased by 7%.The results show that the new process significantly delayed the rice retrogradation,and improved the storage property of rice.The collaborative inhibition of high pressure treatment and β-cyclodextrin can provide an effective way to improve the edible quality of the instant rice.
  • Liu Wen-jing, Li Zhao-feng, Gu Zheng-biao, Hong Yan, Cheng Li, Li Cai-ming
    Food and Fermentation Industries. 2013, 39(01): 21-25. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.035
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Using viscosity and reducing sugar contents as the indexes,the effects of microwave pretreatment on liquification of corn starch at a high concentration were investigated,and its mechanism was analyzed.The results showed that,during the gelatinization and liquificaction of high concentration corn starch,the viscosity of microwave-treated starch paste was lower and the reducing sugar content was higher than the control one.Therefore,microwave pretreatment could lead to more efficient liquification of corn starch at a high concentration.This may due to the microwave pretreatment which caused surface area rough and holey,and lower the crystallinity of corn starch granule,resulting in higher rate of starch granule degradation by enzyme during the gelatinization.In addition,microwave pretreatment could also make some starch chains break to a certain extent.
  • Wang Cai-hua, Zhou Xue-song, Zeng Jian-xin, Zhao Qiang-zhong, Zhao Mou-ming
    Food and Fermentation Industries. 2013, 39(01): 26-30. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.036
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effects of anionic polysaccharides such as carrageenan,sodium carboxymethyl cellulose(CMC),xanthan on the creaming stability of soy protein emulsion(SPE) were studied.Results show that adding 0.03% carrageenan could facilitate the creaming stability of SPE,but adding CMC or more than 0.06% xanthan could reduce the creaming stability of SPE.With the increase of anionic polysaccharides concentration,particle diameter d3,2 in the top of SPE increased with CMC and decreased first and then increased with carrageenan or xanthan.Creaming rate showed positive correlation with d3,2 in the top of SPE.
  • Ma Feng-yan, Lu Shi-ling, Li Kai-xiong
    Food and Fermentation Industries. 2013, 39(01): 31-35,40. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.037
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The research studied Proteolysis of semi-hard cheese during ripening period by vacuum package and waxing.The experiment results showed that pH4.6 SN and 12% TCA SN of two packaging cheeses increased gradually,and significant difference between the two sets of data(P<0.05);Total FAA content was increased with ripening period prolonged,and the free amino acid content of cheeses varied significantly;The electrophoretogram displayed that the degree of protein degradation was obvious,and the protein degradation of the cheese by waxing was faster than vacuum packaging cheese after 45 day.
  • Zheng Ming-ying, Cai You-hua, Lu Zui-qing, Yan Jie-neng, Zhang Xue, Zhang Chong, Li He-ping, Xing Xin-hui
    Food and Fermentation Industries. 2013, 39(01): 36-40. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To enhance the productivity of proline from Corynebacterium acetoacidophilum(originated from glutamic acid producing strain,ATCC-13870),a novel mutation system with atmosphere and room temperature plasmas(ARTP) was used.Under a cell lethality rate of 99%,accompanying with a high throughput screening method using 48-well microplates,16 mutants with changes on growth rates and proline production as compared with wild type were obtained.Experiment results indicated that the proline concentration produced by D3 mutant was increased from 5.47(g/100 mL) of the wild strain to 6.58(g/100 mL) after 48h fermentation.
  • Wang Tao, Yao Tao, Li Tao, You Lin, Zhou Rui-ping, Wang Song, Feng Rui-zhang
    Food and Fermentation Industries. 2013, 39(01): 41-45. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.038
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    122 strains of yeast were isolated from Luzhou-flavor liquor producing environment,then inoculated to the grain prepared to fermentation in Erlenmeyer flasks,using the fermentative grain in Erlenmeyer flasks without inoculated yeasts as the blank control and the fermentative grain in pit as the general control.The content of caproic acid ethyl ester were determined after the fermentation.The results showed that the content of caproic acid ethyl ester in fermentative grains in pits was significantly higher than the blank control.73 strains increased the content of caproic acid ethyl ester in fermentative grain compared to the blank control,the highest content of caproic acid ethyl ester in the 73 Erlenmeyer flasks was the 58 times of the blank control and the 3 times of the general control respectively.8 strains which promoted the generating of caproic acid ethyl ester significantly(higher than the general control) were identified through physiological,biochemical and 26S rDNA D1/D2 sequence analysis and found to belong to Debaryomyces hansenii(4 strains),Issatchenkia orientalis(2 strains),Zygosaccharomyces bailii(1 strain),Trichosporon coremiiforme(1 strains).The results indicated that there were a lot of yeasts which promote the generating of caproic acid ethyl ester in fermentative grain in Luzhou-flavor liquor brewing environment.
  • Gao Xian-li, Sun Peng-fei, Yan Shuang, Chen Yan-bin, Lu Jian
    Food and Fermentation Industries. 2013, 39(01): 46-50. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.039
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,the secondary precipitates of soy sauce were prepared by natural precipitation,centrifugation,cooling,ultrasonic,and cooling-ultrasonic coupling methods.Their solubilities,proximate indices and amino acids composition were studied comparatively.Meanwhile,hierarchical cluster analysis was conducted to analyze the differences of amino acids composition in the above secondary precipitates.Results showed that proteins in the above precipitates could not be re-dissolved in acidic buffers(pH<7.0).The content of protein in precipitate prepared by cooling-ultrasonic coupling method was higher than that in precipitates prepared by other methods.Meanwhile,its amino acids composition was obviously different from those of the other precipitates.The cooling-ultrasonic coupling method was more scientific and quick for secondary precipitate preparation.
  • Zhang Ning, Zeng Yan-hua, Wu Xi-yang, Huang Xue-song, Peng Xi-chun
    Food and Fermentation Industries. 2013, 39(01): 51-54. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.011
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fructans are major components of carbohydrates in garlic(Allium sativum),which are not inulin-type.Their effect on short-chain fatty acids as prebiotics was evaluated in this study.Some neutral garlic fructans(GF) were prepared by ethanol fractionation precipitation.Those GFs were respectively added as a sole carbon source into in vitro fermentation cultures inoculated with human fecal bacteria.Short chain fatty acids(SCFA) production at 0h,4h,12h and 24h were investigated.Results indicated that some members of fecal bacteria utilized garlic fructans to grow and produce fatty acids in vitro.At 12h,the concentration of total short-chain fatty acids in all samples had increased to their highest level,and then decreased.Among them,the concentration of total short-chain fatty acids in sample A(average DP 11) was highest(86.38μmol/mL).The samples with production of total short-chain fatty acids from high to low were ranked as follows: sample a(DP 11),sample b(DP16),sample c(DP 21).At 24h,molar ratio of butyric acid or lactic acid was higher than that of acetic acid or propionic acid.Garlic fructans could be utilized by human feacal bacteria to produce short chain fatty acids.Comparing short-chain fatty acids production of each garlic fructan,sample with lower DP produced more fatty acids.
  • Liu Shu-lei, Huang Yong-zhong, Huang Hong, Yang Cheng, Wang Shui-xing
    Food and Fermentation Industries. 2013, 39(01): 55-58. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.040
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Linear amylose is degraded to maltose by β-amylase.And the maltose can be determined using the DNS method to calculate the yield of the cyclodextrin.The impacts of substrate concentration,the dosage of enzyme,temperature,pH,maltose,ethanol and dimethyl sulfoxide on conversion rate were studied.The results showed that the conversion rate was the highest when the final concentration of amylose was 0.10%~0.125%.The dosage of enzyme had little effect on the final conversion rate.The optimum pH and temperature for cyclization were 6.5 and 40 ℃.And maltose inhibited the conversion rate.Ethanol and dimethyl sulfoxide improved conversion rates.
  • Ci Feng, Cao Yan-ping, Xu Duo-xia, Wang Bei
    Food and Fermentation Industries. 2013, 39(01): 59-63. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.041
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The improvement of the emulsifying properties of SPI by papain was researched in this study.The improving degree was studied by single factor experiment and orthogonal experiment with emulsifying activity and emulsion stability as the evaluation index.Results showed that substrate concentration 6%,papain concentration 0.15% and reaction time 0.5 h were the best hydrolysis condition.Under these conditions emulsifying activity and emulsion stability of SPI were increased by 20% and 18%.Substrate concentration was the most important factor,followed by papain concentration,and reaction time with minimal impact.
  • Fu Cheng-cheng, Guo Yu-rong, Huo Tian-bo, Yan Mai, Xui Zhan-feng, Sun Di-di, Jia Li
    Food and Fermentation Industries. 2013, 39(01): 64-68. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.042
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Apple flesh pomace was used as raw material,extraction and optimization of soluble dietary fiber by X-cell cellulose enzymatic methods were studied.The physicochemical properties including water holding capacity,expansion force,apparent viscosity and ultra-structure were analyzed.The optimum conditions was that the enzyme dosage of 75 U/g,hydrolysis temperature of 50 ℃,pH 4.6,reaction time 5 h.Under the above conditions,the soluble dietary fiber extraction rate was up to 18.90%.The water holding capacity and the expansion force of the residue was higher;the solubility of fiber was higher,the concentration of the apparent viscosity was lower.In the IR spectrum,there was a relatively stronger sugar absorption peak,and microstructure changes of the fiber were observed under the electron microscope.
  • He Qi-gang, Wu Shi-hua, Zhao Dong-ling, Yi Yi, Huang Cui-ji, Ying Ling-yun, Liu Guang-peng
    Food and Fermentation Industries. 2013, 39(01): 69-74. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.043
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The filamentation of Saccharomyces cerevisiae was investigated.S.cerevisiae strains were cultured on agar plates with limited carbon or nitrogen sources or supplemented with fusel alcohols and then cell morphology was observed under an optical microscope.Diploid strains GGFS16,GJ2008 and haploid strains SC2012,SS2012 showed filamentation induced by propanol,butanol and pentanol.With fructose,maltose and lactose as the sole carbon source,GJ2008 and SS2012 showed invasive growth,whereas GGFS16 and SC2012 did not.On synthetic low-ammonia dextrose(SLAD) medium agar plate,all strains tested did not filament.Propanol,butanol and pentanol stimulate filamentous growth in both haploid and diploid S.cerevisiae cells.In carbon limitation medium,invasive growth responses are dependent on strains for both haploid and diploid S.cerevisiae cells.
  • Fan Xiu-hai, Yuan Xiao-hui, Chen Qi-jia, Man Li-li, Li Xue, Niu Mo, Meng Xiang-chen
    Food and Fermentation Industries. 2013, 39(01): 75-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.044
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Lactobacillus plantarum KLDS1.0391 which can produce bacteriocin is probiotic.It can be used as both probiotic and biocontrol strain in food.The aim of this paper was to investigate the bacteriocin production of this strain in yoghourt during fermentation and storage of yoghourt when co-cultured with starter culture.The results showed that inhibition diameter was increased during fermentation.The antimicrobial activity of group added with L.plantarum KLDS1.0391 was significantly higher than that of control group(P<0.01) during the fermentation of 6 h.There was no obvious difference between the sensory characteristics of yoghourt containing L.plantarum KLDS1.0391 and that of the control yoghourt.It was potential to explore the functional yoghourt using L.plantarum KLDS1.0391.
  • Ma Fei-fei, Zhong Fang, Li Yue, Xu Fei-fei
    Food and Fermentation Industries. 2013, 39(01): 81-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,the processing conditions of preparing high-load(60%) palm kernel oil microencapsules by spray-drying method were studied.The properties of microencapsules containing oil were also analyzed.The optimum processing conditions were: OSA(octenylsuccinate) modified starch and maltodextrin ratio 2∶ 1,xanthan gum content 0.15%;emulsification rate 9500 r/min for 3 min;homogenization twice at pressure of 40 MPa;inlet and outlet air temperature 190℃,85~95℃ respectively.The high-load palm kernel oil microencapsules prepared by this method were white powder with good physicochemical properties.
  • Wang Li-qiang, Jia Chao, Lu Li-xin, Xie Jia-you
    Food and Fermentation Industries. 2013, 39(01): 86-91. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.019
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Potato starch-based composite films were obtained by casting using potato starch,pullulan,gelatin as film-forming material,glycerol as plasticizer,calcium chloride as cross-linking agent.The effects of the contents of thymol and clove oil on the properties of composite films were investigated.The results showed that thymol and clove oil could affect the mechanical properties of the composite films significantly,increase the water vapor permeability and water-solubility of the composite films,and reduce the light transmission rate of the composite films.Composite films containing antimicrobial agents had strong inhibitory effect on E.coli and Staphylococcus aureus,the antimicrobial effect of the composite films increased gradually with the increasing contents of antimicrobial agents.In addition,composite films containing antibacterial agents had stronger inhibitory effect on Staphylococcus aureus than E.coli.
  • Peng Deng-feng, Chai Chun-xiang, Ma Lin, Wang Wei
    Food and Fermentation Industries. 2013, 39(01): 92-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.020
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Casein antimicrobial peptide of Mozzarella Cheese plays a very important role in human health.In order to study antibacterial activity of casein extract,the liquid was extracted from Mozzarella cheese after maturation for 40,50 and 60 days using sterile distilled water,acetic acid-sodium acetate buffer solution and TCA extraction.The antibacterial activity of cheese extract against Escherichia coli,Bacillus subtilis,S.cerevisiae and Aspergillus niger was investigated.The results showed that extracts from cheeses during different ripening stages all exhibited strong antimicrobial activity against Escherichia coli,Bacillus subtilis and S.cerevisiae.The extract obtained from cheese in mature stage of 40 days by sterile distilled water extraction showed strongest antimicrobial activity against Escherichia coli.The extract obtained from cheese in mature stage of 60 days by TCA extraction showed strongest antimicrobial activity against Bacillus subtilis,S.cerevisiae and Aspergillus niger.
  • Qin Jian-fang, Gong Qiao-juan, Yao Chen-zhong, Ning Xiao-xiao, Tan Jun-min
    Food and Fermentation Industries. 2013, 39(01): 96-98. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.021
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Calcium propionate for food additive was prepared by egg shells.Optimal Conditions for preparation were obtained by orthogonal test and single-factor experiment.The main factors of the reaction were examined by orthogonal experiment.They were as follows: reaction temperature> reaction time.Secondary factors were selected as the solid-liquid ratio of 1:10 and the amount of propionic acid 150% of the theoretical value.The best conditions were determined by single-factor test: reaction temperature 60℃,reaction time 6.5h,the yield was 70.35%.The purity of product was 96% by atomic absorption spectrometry.
  • Zhang Fang, Zhang Yong-mao, Zhang Hai-yan, Kang San-jiang, Zhang Ji-hong, Zeng Chao-zhen
    Food and Fermentation Industries. 2013, 39(01): 99-102. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.022
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to optimize the processing technology of canned apple solid pack,and product quality,orthogonal design was employed for investigating the effects of the citric acid concentration,calcium oxide(Ca2+) concentration and sodium D-isoascorbate concentration on sensory and E-value of canned apple solid pack.The formula of compound hardener and color fixatives were optimized.The sterilizing effect was compared with traditional processing.The results showed that the optimum formula was 2.8 g/L calcium oxide +3 g/L sodium D-isoascorbate +25 g/L citric acid.The optimum sterilization process of new technology was 5'-25'-30',at 98 ° C,and the sterilization time was reduced 16.7%.The apple can quality produced by new technology was obviously superior to the traditional production.
  • Wang Wen-xia, Wang Long-yan, Song Chun-li, Wang Yun
    Food and Fermentation Industries. 2013, 39(01): 103-107. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.023
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With bean dregs as raw materials,sulfated bean dregs polysaccharides were prepared by chlorosulfonic acid-pyridine method.According to the degree of substitution,the sulfating reagent proportion,esterification reagent and polysaccharide solution ratio,reaction temperature,and reaction time were optimized through single factor and orthogonal experiment;The scavenging effects of sulfated polysaccharide on the hydroxy free radical and DPPH· were researched by Phenanthroline-H2O2 method and colorimetric methods.The results showed that the optimums are as follows: the esterification reagent proportion(chlorosulfonic acid∶ pyridine) 1∶ 3,esterification reagent: polysaccharide solution 4∶ 3(volume ratio),reaction temperature 80 ℃,and the reaction time 2.5 h.Under the above conditions,the degree of substitution of bean dregs polysaccharide reached to 2.15.The scavenging effects of sulfated polysaccharides on the hydroxyl free radicals and DPPH· were improved greatly compared with untreated ones.
  • Wu Zhu-ying, Zhong Qi-ding, Wang Dao-bing, Chen Wen-bin, Wang Lei, Xiong Zheng-he, Xiao Dong-guang
    Food and Fermentation Industries. 2013, 39(01): 108-111. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.001
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To investigate the effect of different kinds of fertilizer on the δ15N value of vegetable,tomatoes were planted with different nitrogen fertilizers in the winter of 2011 and summer of 2012.The δ15N values of plants,fruits,soils and fertilizers were analyzed.Results showed that the difference of δ15N values among the samples with the same fertilization was not significance in different years.The δ15N values in leaves and stems were always higher than in fruits.This study demonstrated that the δ15N value can be an important indicator to trace the chemical nitrogen fertilizers applied during the stage of growth.This provides theoretical and technological supports to distinguish between organic and conventional vegetable.
  • Wen Shun-hua, Chen Shan-shan, Li Feng, Yang Deng-feng, Huang Shu-shi, Chen Li-mei
    Food and Fermentation Industries. 2013, 39(01): 112-117. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As the typical brown alage,Sargassum fulvellum contains a large amount of the carbohydrate,it can be used to produce bioethanol after pretreatment.The overall goal of this work was to develop a saccharification method for the production of bioethanol using Sargassum fulvellum.A two-step hydrolysis method including acid hydrolysis(first stage) and enzyme hydrolysis(second stage) was carried out to optimize the condition for the saccharification of sargassum.Results displayed that the acid hydrolysis efficiency of first stage was 31.05%±0.32%(w/w dry biomass) of the reducing sugar under optimum conditions of feed content 6%(w/v),1.5%(v/v) sulfuric acid,120℃ and 40min.After enzyme hydrolysis of second stage,the efficiency of the saccharification was increased by 9.68% under optimum conditions of feed content 5%(w/v),alginate lyase concentration 0.0025%(w/v) and reaction time 2h.The reducing sugar yields from Sargassum fulvellum using a two-stage hydrolysis method was 38%~40%(w/w dry biomass),which reached 89% of the theoretical yields.The hydrolyzate derived from Sargassum fulvellum by a two-stage hydrolysis was employed for conversion to ethanol by industrial Saccharomyces cerevisiae R1-11.The highest ethanol yield was 91.9 g/kg dry biomass.
  • Li Cai-hong, Xu De-feng, Sun Li-jun, Wang Ya-ling, Liu Huan-ming, Zhang Wei-ming
    Food and Fermentation Industries. 2013, 39(01): 118-121. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.024
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to highly efficiently utilize the protein resource in Silybum marianum's kernel,the effects of protease types and parameters on the antioxidant activity,hydrolyzing degree,nitrogen recovery,and bitterness value in hydrolysate was researched.The results showed that papain was the optimal protease compared with trypsin,neutral,alkali,and complex protease for hydrolyzing Silybum marianum's kernel protein to obtain the higher antioxidant activity,proper degree of hydrolysis and nitrogen recovery,and lower bitterness.When the parameters for hydrolyzing were set at 45~50℃,240~270 min and pH 6~7,the antioxidant activity,the hydrolyzing degree and nitrogen recovery,and the bitterness value could maintain at 14 U/mg proteins,above 20% and 60%,and below 2,respectively.Under these conditions,the hydrolysate possessed wholly good quality and could be used as a component for functional food development.
  • Gao Ying-ying, Gao Hai-yan, Wang Yi-fan, Wu Ren-qi
    Food and Fermentation Industries. 2013, 39(01): 122-126. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.025
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to resolve the problem of the red corruption appeared during the shelf life of unfermented stinky tofu,a red bacterium(CR) was isolated.Inhibition of CR was studied from physical,chemical and biological aspects.It was concluded that 1.0 g/kg sodium diacetate,0.07 g/mL Flos Caryophlli extracting solution,storage below 4 ℃ or vacuum packaging could effectively inhibit the growth of CR.In consideration of the production practice,addition of 1.0 g/kg sodium diacetate and 0.07 g/mL Flos caryophlli extracting solution could simultaneously extend the shelf life to more than 48 h and thus effectively controlled the red corruption of unfermented stinky tofu during its storage.
  • Gong Fu-ming, Song Yuan-liang, Zhang Zhong-hua, Li Xiao-ran, Luo Yi-yong, Liu Chen-jian
    Food and Fermentation Industries. 2013, 39(01): 127-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.026
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A functional Douchi was fermented by two-step solid fermentation using Bacillus subtilis SP-8-5 and Lactobacillus plantarum YM-5-2 isolated which were isolated from Yunnan traditional fermented Douchi.At first,soybean seeds were soaked by water in ratio of 1∶ 3(w/w) at room temperature(20 ℃) for 10 h,then the soaked seeds were sterilized for 20 min at 110 ℃ and cooled to 30 ℃.B.subtilis SP-8-5 was inoculated into the sterilized seeds for first solid fermentation step at 26 ℃ for 42 h.After 42 h cultivation,L.plantarum YM-5-2 was added and fermented for second step at 30 ℃ for 2 days.Through this procedure,a functional Douchi possessing special flavor with strong fibrinolytic activity,short fermented period,high nutrition value and long shelf life was successfully obtained.After 21 days post-fermentation,the living bacteria amount of B.subtilis SP-8-5 and L.plantarum YM-5-2 could reached as high as(5.88±0.53)×108 CFU/g and(3.50±0.35)×1011 CFU/g respectively.Meanwhile the fibrinolytic activity was the highest through measuring the diameter of clear zone on fibrin plate.
  • Tian Zhi-bin, Dong Chao, Shi Yan-mao, Zhang Cong-sha, Li Jun-hua
    Food and Fermentation Industries. 2013, 39(01): 134-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Response surface methodology and artificial neural network coupling genetic algorithm were used for optimizing solid-state fermentation process parameters of nattokinase,and the optimization effects of two methods were estimated.The results showed that the artificial neural network combined with genetic algorithm possessed higher fitness and prediction accuracy in the solid-state fermentation process.The best conditions were as following: inoculum size 4%,initial water amount 55%,soybean content 90 g/250 mL,fermentation temperature 36.09 ℃,sucrose concentration 1.5%,MgSO4·7H2O concentration 0.21%,CaCl2 concentration 0.27%,fermentation time 24 h.Under these conditions,the maximum nattokinase activity was up to 7631.28±219.54 U/g,which was 29.02% higher than that in single factor test.
  • Geng Yan-yan, Zhang Xian-zhou, Ma Xiao-yan, Zhang Wei
    Food and Fermentation Industries. 2013, 39(01): 142-145. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.027
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Using High Performance Liquid Chromatography(HPLC) method and Folin phenol method,Cabernet Sauvignon dry red wine brewed from alcoholic and malolactic fermentation with the flash evaporation and the traditional technology were studied.The results showed that the contents of most of mono-phenols and total phenol in Cabernet Sauvignon dry red wine from the flash evaporation fermentation were higher than those from traditional technology.Compared with those in the traditional Cabernet Sauvignon,the contents of caffeic acid,syringic acid,and ferulic acid in Cabernet Sauvignon dry red wine from flash evaporation fermentation were greatly improved,and the content of gallic acid did not changed.Results from sensory evaluation also showed that sensory quality of flash evaporation wine was significantly higher than that of wine treated with traditional method.Compared with the traditional technology,flash craft brewing wine was more suitable for the transformation of phenolic material to further improve flavor of the wine and obtain the taste balance.
  • Ying Ling-yun, Wu Shi-hua, Zhao Dong-ling, He Qi-gang, Liu Guang-peng, Huang Cui-ji, Yi Yi
    Food and Fermentation Industries. 2013, 39(01): 146-150. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.045
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Yeast strain YW12 with amylolytic activity was isolated from rice wine solid starter diluted and spread on starch-degrading plate(YPS agar) to make pure culture starter for rice wine.Based on morphological,cultural and physiological tests and phylogenetic analysis of 18S rDNA and internal transcribed spacer(ITS) sequences,YW12 was identified as Saccharomycopsis fibuligera.Detected with the modified Yoo method,amylase activity of crude enzyme solution from YW12 in YPS broth for 4 days at 28 ℃ was 49.8 U/mL.The strain YW12 cultured in saccharification mash with 170 g/L glucose from glutinous rice for 3 days at 28 ℃ gave 5.63 %(v/v) of ethanol content.Because of its ability of starch-degrading and ethanol fermentation,the strain YW12 maybe have a potential to be used in making defined fungal starter for glutinous rice wine.
  • Guo Zhi-hua, Yang Hong
    Food and Fermentation Industries. 2013, 39(01): 151-154. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.046
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Five strains of lactic acid bacteria were isolated from tibet kefir.Two strains were identified preliminarily as Lactcbacillus acidophilus and three strains were identified preliminarily as Lactococcus lactis.Two strains of lactic acid bacteria were selected to study their probiotic properties.The results showed that two strains of lactic acid bacteria had good potential probiotics.Two strains of lactic acid bacteria could grow well at pH 4~6.Their high temperature resistance range was from 30 to 60℃.Bile tolerance was 0.1%~0.5%.Fermentation broth could inhibit intestinal pathogens and had different resistance against antibiotics.
  • Cao Jin-xuan, Zhang Yu-lin, Huang Hong-bin, Liao Guo-zhou, Pan Dao-dong
    Food and Fermentation Industries. 2013, 39(01): 155-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.047
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In recent five years,apoptosis and caspases are hot research topics by meat scientists.The degradation of cytoskeletal proteins mediated by caspase-3 was well known.However,the factors which influenced the process were still not very clear.In this paper,the postmortem activating pathways of caspase-3 were introduced;the changes of cellular environment in meat science were reviewed;compared with medicine science and cellular biology,the factors which affected the activation of caspase-3 potentially,for example the release of cytochrome C,the produce of ROS during hypoxia,the increase of cytosol calcium and the decrease of pH values and ATP content were analyzed.The work suggested some mechanisms on the changes of meat quality.
  • Wang Jin-mei, Cheng Ni, Feng Fan, Deng Jian-jun, Gao Hui, Cao Wei
    Food and Fermentation Industries. 2013, 39(01): 161-164. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.003
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Identifying the botanical origin markers of the monofloral honeys is a current research focus.This paper reviewed the advances of flavonoids compounds as botanical origin markers of monofloral honey in order to provide references for the traceability and quality control of monofloral honey in our country.
  • Chen Hai-ying, Zhang Hui-juan, Jin Ya-mei, Duan Xiang, Yang Na, Xu Xue-ming
    Food and Fermentation Industries. 2013, 39(01): 165-168. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.028
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Phosvitin is one of the active functional components in egg yolk and it has the similar composition and secondary structure with casein.It also displays an excellent emulsifying activity and stability in the oil-in-water system.This paper reviews the factors affecting the emulsifying properties of phosvitin,including its composition and secondary structure,the environment of the emulsion,glycosylation of phosvitin with polysaccharide,and the synergistic effects with other food additives.It provides the reference for the application of egg yolk phosvitin as a good natural emulsifier in food industry.
  • Hu Jian-ning, Fan Wen-lai, Xu Yan, Li Ji-ming, Yu Ying, Jiang Wen-guang
    Food and Fermentation Industries. 2013, 39(01): 169-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.029
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Thirty-two Cabernet Sauvignon wines from four different regions(Yantai,Xinjiang,Ningxia and Beijing) were analyzed using stir bar sorptive extraction(SBSE) in combination with gas chromatography-mass spectrometry(GC-MS) and liquid-liquid microextraction(LLME) coupled with gas chromatography-mass spectrometry(GC-MS),and 59 volatile compounds were quantified.Quantitative data were processed by multivariate data analysis,13 representative compounds(4-terpineol,1-nonanol,2-phenylethyl alcohol,2-phenylethyl acetate,3-methylthio-1-propanol,benzoic acid,4-methylphenol,α-terpineol,decanoic acid,ethyl octanoate,3-octanol,2-nonanol,ethyl hexadecanoate) were identified as potential predictors for the different geographical origins through analysis of variance(ANOVA) and principal component analysis(PCA).Then the geographical origin identification model of Cabernet Sauvignon wines was established using discriminant analysis(DA).In this model all the wines were successfully classified according to the geographical origins.Moreover,in order to evaluate the recognition ability of the model,cross validation was done and the results showed that the prediction accuracy for all the unknown wine samples reached 100%.
  • Luan Guang-hui, Liu Chun-feng, Li Qi
    Food and Fermentation Industries. 2013, 39(01): 176-180. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.030
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,the reversed phase high performance liquid chromatography(HPLC) method was applied to detect eight kinds of common biogenic amine content in beers.It took the benzoyl chloride as derivative reagent,Agilent Eclipse XDB-C18 as stationary phase,acetonitrile and ammonium acetate solution as mobile phase.Ultraviolet detection wavelength of 254 nm and gradient elution were set.First of all,biogenic amine types and the range of its content were studied.Test results showed that the commercially available beers contained 8 kinds of biogenic amines,but different samples contained different types.And some amines content was too low to be quantified.The products from different manufacturer had different amounts and content.The total content of beer biogenic amine was 4.21-10.59 mg/L.It was too low to harm human health.Then this paper studied the relationship between the original wort concentration,alcohol content and the biogenic amine content.The results indicated that the two factors had some relationship with amine content,though they were relatively minor factors compared with different manufacturers and fermentation conditions.
  • Liu Xiao-xiao, Li Shu-lin, Lu Rui-li, Luo Fei-fei, Hu Feng-lin
    Food and Fermentation Industries. 2013, 39(01): 181-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.004
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A method for simultaneous analysis of 16 free amino acids in entomogeneous fungi was developed using liquid chromatography-electrospray time-of-flight mass spectrometry(LC-ESI-TOF-MS) under negative ionization mode.The results showed that chromatographies and ion features of the 16 amino acids had obvious characteristics which can be used for accurately qualitative analysis.Quantitative tests showed that the 16 amino acids had wide linear ranges and high accuracy.In the linear range from 4.0 to 125μmol/L all the correlation coefficients between concentration and peak area of the 16 amino acid were above 0.998.At the concentrations of 50μmol/L the relative standard deviations of the 16 amino acids were in the range from 0.84% to 2.75%.Results of LC-ESI-TOF-MS analysis of the 16 free amino acids in mycelia of 7 kinds of entomogenous fungi showed that the contents of the 16 amino acids were very different in the same strain.Of all the amino acids the content of phenylalanine was the highest one in all tested strains,and its range was from 0.718 to 2.173 mg/g.Hirsutella sinensis contained the highest phenylalanine.Apart from phenylalanine the contents of proline,valine,leucine,isoleucine,lysine and glutamic acid were also obviously higher than the other amino acids,and most of them were higher than 0.3mg/g.The amino acids with relative higher contents could be used as characteristic index for identification of free amino acids in entomogenous fungi.The total free amino acids contents in mycelia of different strains were also significantly different.The content of Hirsutella sinensis was 7.537mg/g which was 1.36 times higher than that of Isaria cicadae(3.196mg/g).
  • Zhu Yan-qin, Yin Qin-hong, Yang Jun, Yang Chao-fen, Sun Xiao-dong
    Food and Fermentation Industries. 2013, 39(01): 187-189. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A comparative analysis of the total flavones content in Panax notoginseng flowers from different areas was performed.The total flavones content in Panax notoginseng flowers was determined at 508nm by ultraviolet spectrophotometric with rutin as the reference substance.Based on the experiment of single factor,the optimum extraction conditions were as follow: ethanol concentration 60%,ratio of liquid to solid 1:25,extraction time 1h.Total flavones in Panax notoginseng flowers from different areas were compared and highest content was 0.73%,the lowest was only 0.43%.The repetition,stability and precision of the method in analyzing the total flavones content are promising.The method can be used to control the quality of Panax notoginseng flowers.
  • Zhang Yan-peng, Yang Rui-jin, Hua Xiao, Zhao Wei, Zhang Wen-bin, Liu Zhen, Zhang Yu-qing
    Food and Fermentation Industries. 2013, 39(01): 190-193. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effect of steam flash-explosion(SFE) on solubility and extraction of protein from thermal processed soybean meal was studied.Results obtained from the particle size and steam pressure experiments showed that when the steam pressure was low,the nitrogen solubility index(NSI) of the soybean meal was increased with increasing steam pressure;when the particle size of soybean meal was more than 100-mesh screen,the SFE had little effect on NSI and the optimum particle size for soybean meal was between 20-mesh screen and 80-mesh screen.When steam pressure was 1.8 MPa,180 s and the particle size of soybean meal was between 20-mesh screen and 80-mesh screen,the NSI of SFE-treated soybean meal was significantly improved by 1.1 times than untreated soybean meal.It was found that the protein extraction was significantly influenced by pH and temperature.Under optimal conditions the maximum protein extraction yield from SFE-treated soybean meal was 76.04%.
  • Xiong Xiao-hui, Li Xing, Sun Yun, Lu Li-xia
    Food and Fermentation Industries. 2013, 39(01): 194-198. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.031
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effect of ethanol concentration,extraction temperature,extraction time and ratio of material to liquid on the extraction amount of thiosulfinates were studied with the thiosulfinates extracted by ethanol solution in garlic.The optimal process conditions were obtained by regression analysis of response surface methodology.The results showed that the optimal extraction conditions were as follows: ethanol concentration 65%,extraction temperature 20℃,extraction time 1.5h and material – liquid ratio 1∶ 4.48(g∶ mL).The extraction mount of thiosulfinates was 4.17mmol/100g.Stability of thiosulfinates was studied and the results showed that the stability of thiosulfinates decreased with temperature increased.During the storage of the extraction liquid,the contents of diallyl disulfide(DADS) and diallyl trisulfide(DATS) increased with the decreasing content of thiosulfinates.
  • Fu Yan-qiu, Wang Xin-hong, Guan Bin, Kong Qing, Yu Jun-hong Dong Jian-jun, Hou Song-zhen
    Food and Fermentation Industries. 2013, 39(01): 199-202. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.032
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper mainly studied the method of ammonium sulfate precipitation,which could preliminary purify the limit dextrinase.Crude enzyme extracts from barley malt were purified by gradient ammonium sulfate salting,and the salting out curve was settled soon after.Accordingly,the preliminary purification method of ammonium sulfate salting was determined by salting out curve.In this paper,the influence of purity and yield of the limit dextrinase was studied for three methods of salting which were employed to purify limit dexrtinase.The results showed that it had two enzyme activity peaks in salting out curve at 35% and 80% saturation,but saturation of 80% could salt out most of the enzyme protein.We precipitated enzyme protein by one-step(80% saturation),two-step(25% and 80% saturation) and three-step(25%,35% and 80% saturation) method,respectively.Wherein the three-step method could make the purity(A510/A280) of limit dextrinase up to 1.635,and the purification fold and yield was 8.8 and 49.5%,respectively.The results showed that the three-step(25%,35% and 80% saturation) salting was a better method to obtain high purity of limit dextrinase.This study is groundwork for further purification of limit dextrinase.
  • Gao Xiao-dong, Wang Qiu-ying, Qiao Xu-guang, Li Feng, Tang Xiao-zhen
    Food and Fermentation Industries. 2013, 39(01): 203-207. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.013
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to study the effective extraction of ginger oleoresin,ginger protease and curcumin simultaneous extraction,ethanol solvent combined with rotary evaporation was studied.The ratio of ginger and ethanol liquid ratio was 1∶ 3 g∶ mL),extraction buffer pH 6.5,ice bath time 7h;for the ginger oleoresin and curcumin rotary evaporation,the optimum temperature was 60℃,the rotating speed was 16 r/min.Under the above optimized conditions,gingerol in ginger,curcumin extraction rate was 0.314 3% and 0.388 9%;ginger protease ratio was 1.376%,specific enzymatic activity reached to 4 465 U/mg.This process can simultaneously extract gingerol,curcumin and ginger protease three effective components,reduce the consumption of raw materials,the production cost,and therefore more suitable for industrial production.
  • Zhang Rui, Xing Jun, Mao Ju dai yaermaimaiti, Zhu Si-yi, Guliyipaer·yusupu, Buatikaimu·maimaitishawuti
    Food and Fermentation Industries. 2013, 39(01): 208-214. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.014
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The optimal extraction process and stability of natural red pigment from Red amaranth were studied.Methods:The optimal extraction process was obtained by means of single-factor test and orthogonal test.The stability under different conditions such as pH,light,temperature,common metal ions,H2O2,VC,sugar were analyzed.Results:Natural red pigment in red amaranth belongs to the anthocyanins.The optimal parameters for extraction process were: ratio of solid to liquid 1∶ 25,extraction for 4h,at 45℃.The anthocyanins(counted by Cyanidin-3-O-glucoside chloride) content was 3.534 mg/100mL detected by pH-Differential spectrophotometry.The red pigment was unstable under conditions of pH≥12,sunlight,high temperature,Al3+,Fe3+,Cu2+,oxidant.Conclusion:The natural red pigment from Red amaranth was extracted by ethanol.More research is needed on its stability used as a food additive.
  • Han Xian-na, Lu Shi-ling, Li Kai-xiong
    Food and Fermentation Industries. 2013, 39(01): 215-220. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.015
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,the changes of proteolysis during processing of Smoked horse sausages were studied.The results showed that the concentration of the non-protein nitrogen(NPN) were increasing during the processing,and increased quickly in the batch inoculated with the starter culture.The results of SDS-PAGE showed that both of sarcoplasmic and myofibrillar proteins were degradated and proteolysis levels were higher in the inoculated batch,especially sarcoplasmic proteins,whose bands with molecular weight from 14.4kDa,from 27 to 35kDa and from 66 to 90kDa disappeared.Based on the measurement of proteolytic activities(Cathepsin B and L),higher levels of cathepsins B,L activities were recorded in the non-inoculated batch than those in the batch inoculated with the starter culture.
  • Ma Long, Wu Jie, Zhao Da-qing, Xu Hui, Yang Guo-hui
    Food and Fermentation Industries. 2013, 39(01): 221-224. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.016
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Five kinds of marinated cooled beef were compared on the compressed and stress relaxation properties to find out the parameters of mechanical and theological property.The SPSS software was used to make non-linear regression and created general Maxwell model.The results showed that marinated cooled beef has good viscoelastic mechanical property during compression,and it belongs to viscoelastic material,whose stress relaxation can be simulated by the general Maxwell model of five elements.By principal component analysis of stress relaxation,seven stress relax test parameters can be classified into two principal components,viscoelasticity and stress relaxation time.
  • Wang Wen-ting, Liu Xin, Yu Qun-li, Tian Jia-chun, Shi Xi-xiong, Li Ru-ren
    Food and Fermentation Industries. 2013, 39(01): 225-230. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.017
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to obtain the optimal technical parameters for extracting Cathepsin L from Yak Meat,Plackett-Burman experiment was employed to screen the significant factors affecting the enzyme activity,which including pH of extraction buffer solution,L-Cys and ammonium sulfate saturation.The results of steepest ascent experiment,Central composite design and response surface analysis showed that the effects order from high to low of three factors on the enzyme activity were as follows: pH of extraction buffer solution,ammonium sulfate saturation and L-Cys.The optimal extraction process was pH5.68 of extraction buffer solution,6.48mmol/L L-Cys and 76.63% ammonium sulfate saturation.The enzyme activity of Cathepsin L reached 13.98Unit/mg under optimized conditions.The results showed the models fitted well the experimental data and the model was feasible,which provided a theoretical basis for further study on extraction technology for Cathepsin L from Yak Meat.
  • Jin Zhi-min, Duan Yan, Tong Li-ga, Jia Xue-hui, Yuan Qian, Jin Ye
    Food and Fermentation Industries. 2013, 39(01): 231-234. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.01.018
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The growth characteristics and cholesterol-reducing ability of six native Lactic acid bacteria in meat starter cultures were studied.The results showed that the cholesterol removal rate of strains 2-2B33,TE7401,TE5301,TF5201 was up to 70%.The pH of different strains can reach to approximately 3.9 for 48h in different broths.TE7401 has the good ability of removing cholesterol and growth characteristics,Then the strain may be used in the future as probiotic starter cultures for novel fermented sausage manufacture.