25 May 2013, Volume 39 Issue 05

    

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Food and Fermentation Industries
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  Prokaryotic expression of antibody single-chain variable fragment (scFv) against fumonisin B_1 and characterization of its antibody activity and stability

  CHEN Jing, ZOU Long, XU Yang, LI Yan-ping, HE Qing-hua, HUANG Yun-hong

  Food and Fermentation Industries. 2013, 39(05): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.004

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  Prokaryotic expression under different condition and stability of antibody single-chain variable fragment(scFv) against fumonisin B1,a pernicious mycotoxic,were investigated for promoting its application in immunoassay.After construction of expression vector pET22b-1D11 and pMAL-1D11,we analyzed the influence of temperature,concentration of inducer,host bacteria,and high soluble protein tag on scFv expression form.And the thermal stability and organic solvent resistance of scFv were analyzed by enzyme-linked immunosorbent assay(ELISA).The results showed that scFv and its fusion protein were mainly in the formation of inclusion body after optimization of the above conditions.Heat treatment could reduce or even inactivate the scFv activity,and methanol could reduce the sensitivity of scFv-based ELISA.
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  Effects of amino acids on the biosynthesis of validamycin A in the fermentation of Streptomyces hygroscopicus 5008

  FENG Jin-song, LI Wei, LIU Yan, RE Mila, ZHOU Wen-wen, ZHENG Xiao-dong

  Food and Fermentation Industries. 2013, 39(05): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.025

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  There is a close relationship between amino acid metabolism and aminoglycoside antibiotic biosynthesis.Nine kinds of amino acids were added during the fermentation of Streptomyces hygroscopicus 5008 to investigate effects of amino acids on biosynthesis of validamycin A(Val-A).Among these nine kinds of amino acids,seven kinds of them could promote Val-A production.The addition of isoleucine was found to promote Val-A production most to 16.76 g/L which increased by 49% compared to the control.Besides,the addition of methionine showed inhibition on Val-A biosynthesis.Compared to the control,Val-A productivity in methionine addition fermentation decreased by 25% to 8.47 g/L.To further understand the impact of amino acids on Val-A biosynthesis,a series of analysis on protein accumulation,sugar utilization and activities of key enzymes in carbon metabolism which are related to Val-A precursor synthesis,were done.The results revealed addition of amino acids could affect activities of key enzymes in carbon metabolism and redirect their flux which benefits to accumulation of Val-A precursor and stimulates biosynthesis of Val-A.
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  Cloning,over expression and characterization of a new thermophilic and acidic α-amylase from Sulfolobus tokodaii strain 7 in Escherichia coli

  WEI Tao, SUN Hao, SHEN Yulong, MAO Duobin

  Food and Fermentation Industries. 2013, 39(05): 13-17. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.001

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  A gene(ST0817) encoding a putative thermophilic and acidic α-amylase from the thermophilic crenarchaeota Sulfolobus tokodaii strain 7 was cloned and functionally overexpressed in Escherichia coli.The recombinant enzyme was purified to homogeneity after heat treatment,Ni-NTA affinity and superdex-200 gel filtration.The relative molecular mass of α-amylase was 53.0 kDa on SDS-PAGE.The purified enzyme displayed optimal activity at 70°C and pH 5.5.It had a half-life of 8 h at 85°C.The enzyme was found to have high pH stability and maintained about 50% of activity even after 120 min of treatment at pH 5.2.The enzymatic activities of the purified enzyme towards different substrates were listed from high to low as follows: amylose > soluble starch > amylopectin > β-cyclodextrin > glycogen > cyclodextrin > pullulan.The enzyme was found to have high tolerance to organic solvents,metal ions and detergents.
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  Modeling and evaluating the growth/no growth interface of Bacillus cereus based on temperature,water activity and pH

  CHEN Chen, YANG Xian-shi, LI Xue-ying

  Food and Fermentation Industries. 2013, 39(05): 18-24. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.005

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  Bacillus cereus is a main kind of spoilage bacteria of mild-roast shrimp products,which is a kind of conditional pathogens.It can cause food poisoning mainly by producing diarrhoeal toxins and vomitive toxins.The aim of this research was to establish a probabilistic model to predict the growth/no growth conditions or growth probability of B.cereus.A logistic regression model was established to model the growth/no growth boundaries of B.cereus under the combination of different temperature,water activity and pH value.The results showed that the minimum temperature allowing the growth of B.cereus in Brain Heart Infusion was 9.9℃,the minimum water activity was 0.931,and the minimum pH was 4.5.According to it,the χ2 of the growth/no growth model for B.cereus was 49.73 and P<0.000 1.The results of goodness of fit evaluation for growth/no growth model which was based on logistic regression model were extremely significant.The predicted values also quantized the synergy of environmental factors for Bacillus cereus.This research has reference value for the establishment of growth/no growth model for Bacillus cereus in mild-roast shrimp.
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  Effect of chemical and enzymatic cross-linking on the properties of surimi-gelatin composite films

  TAO Zhong, ZHENG Hui-bin, WENG Wu-yin

  Food and Fermentation Industries. 2013, 39(05): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.029

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  The effects of cross-linking using glutaraldehyde(GLU) and transglutaminase(TGase) on the properties of surimi-gelatin composite films was evaluated in this study.When GLU concentration was adjusted to 0.025%～0.1% of protein,the tensile strength(TS) of films was not significantly influenced,while the elongation at break(EAB) increased gradually with adding GLU.When GLU concentration was further increased to 0.2%,both TS and EAB was decreased.Conversely,TS and EAB of films gradually increased with increasing TGase concentration.The addition of GLU and TGase in the composite films both could promote cross-linking within protein film network,resulting in decreased film solubility(FS) and protein solubility(PS) of films.However,the FS and PS of films modified by GLU decreased faster than those of TGase modified films.Furthermore,the yellowness of films containing GLU was increased,while the addition of TGase did not affect the color of films but improved the film transparency.Whether the films contained GLU or TGase,the polymerization of protein in surimi-gelatin composite films was found by SDS-PAGE.The FTIR data revealed that hydrogen bonds in the films were weakened by adding TGase,but they were strengthened following the initial gradual weakness when GLU was added.
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  Optimization of 2-keto-D-gluconic acid batch fermentation by Arthrobacter globiformis C224 and its kinetics

  SUN Wen-jing, , GAO Pei-ling, WEI Zhuan, CUI Feng-jie, ZHOU Yan-zheng, TENG Wen-hua, LIU Jing-ze

  Food and Fermentation Industries. 2013, 39(05): 31-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.026

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  In the present study,the operation parameters including aeration rate and initial glucose concentration during 50-L batch fermentation were optimized to increase the 2-keto-D-gluconic acid(2KGA) productivity from rice starch hydrolysate by Arthrobacter globiformis C224.The kinetic models for describing the cell growth,2KGA production and glucose consumption were proposed by using Logistic/Luedeking-Piret equations and mass balance calculation.Results showed that the 2KGA yield decreased slightly and its productivity lowered significantly when the aeration rate was below 1.5 v·v-1·m-1.The initial glucose concentrations varying from 120.0 g/L to 180.0 g/L were optimal.Under the optimized conditions,the productivities and yields reached to 6.36～6.54 g/(L·h) and 0.96～0.97 g/g,respectively.Those proposed models could fit the predictive values well with the obtained experimental data.The determination coefficients(R2) of all models were over 0.95,which also indicated that theses models could elucidate the 2KGA metabolic characteristics of Arthrobacter globiformis C224.
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  Protoplast mutagenesis for improving acarbose production of Actinoplanes

  WANG Yuan-shan, NIU Xin-miao, ZHENG Yu-guo

  Food and Fermentation Industries. 2013, 39(05): 37-43. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.002

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  In order to improve the production of acarbose,protoplasts of an acarbose-producing strain Actinoplanes utahensis ZJB-08196 were prepared and treated with ultraviolet irradiation.The effects of factors including glycine concentration,mycelium age,lysozyme concentration,treating time,temperature and mycelial concentration on protoplast formation and regeneration were investigated.Moreover,the effect of the addition of L-proline,bovine serum albumin(BSA),polyvinylpyrrolidone(PVP) into regeneration medium on protoplast regeneration was further examined.The results indicated that protoplasts preparation and regeneration were achieved with following method.The 56 h-old seeds were inoculated into mycelia medium with 0.4% glycine and cultured for 22 h.Then the mycelia were collected and treated by 10 mg/mL lysozyme at 35 ℃ for 4 h and then spread on the R2YE-agar(regeneration medium supplemented with L-proline 4 g/L and PVP 0.2 g/L) plates.The maximum rate of protoplast regeneration reached 15.14%.After ultraviolet irradiation,a high-yield mutant UN-52 was obtained.Acarbose production of 5 165.2 mg/L with mutant UN-52 was obtained,increased by 12% compared with the original strain.
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  The dynamic change of the yeasts during spontaneous fermentation associated with ice grape

  ZHAO Xin-jie, SHI Tao-tao, ZHANG Han-bo, QIN Shao-zhi, ZHANG Jia-rong

  Food and Fermentation Industries. 2013, 39(05): 44-48. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.030

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  The composition of wine yeast populotions presenting during spontaneous fermentation of ice grape from Deqing Region in Yunnan province was studied.A combination of biochemical and molecular techniques was used to identify yeast isolates.The biochemical technique included using WL medium to divide 511 yeasts isolates into different types.Molecular techniques involved DNA sequence analysis of 5.8S rDNA-ITS,18S rDNA and 26S rDNA D1/D2.The results showed that 5 kinds of non-Saccharomyces presented in the grape.pulp.Cryptococcusflavescens,Cryptococcus amylolentus,and Hyphopichiapseudoburtonii,accounted for 50%,16.7%,and 33.3% respectively.48h later,the proportion of Cryptococcus amylolentus reduced quickly or even returned to zero,and Hyphopichiapseudoburtonii was the dominant flora.Besides,Hanseniasporauvarum was isolated.After the fermentation started,only Hanseniasporauvarum and Saccharomyces cerevisiae were existed.As the fermentation proceeded,the proportion of Hanseniasporauvarum reduced dynamically.When the content of reducing sugar descended to 172 g/L,the content of alcohol was promoted to 11.6%,only Saccharomyces cerevisiae survived.
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  Characteristics of browning and antioxidant property of glycosylation complex of whey protein isolate and inulin

  WANG Yu, ZHOU Chun-sheng, LIU Shu-yun, TIAN Ran, TIAN Yu, JIANG Zhan-mei

  Food and Fermentation Industries. 2013, 39(05): 49-53. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.031

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  Characteristics of browning and antioxidant property of glycosylation complex of whey protein isolate and inulin were studied by detecting browning and antioxidant activity.It was shown that the higher reactant concentration and reaction temperature were,glycosylated products of whey protein isolate and inulin had higher browning intensity and antioxidant activity.When initial pH was higher,glycosylated products of whey protein isolate and inulin had higher browning intensity and reducing power ability.However,their DPPH radical scavenging capacity increased and subsequently decreased.When reactant concentration,reaction temperature,and initial pH were 6%,100 ℃,and 9,respectively,glycosylated products of whey protein isolate and inulin obtained higher antioxidant activity.
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  Study on the glutamic acid secretion mode in Corynebacterium glutamicum

  YAO Hui, ZHANG Jian-hua, MAO Zhong-gui

  Food and Fermentation Industries. 2013, 39(05): 54-58. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.003

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  The glutamic acid fermentation was carried out under different initial biotin concentration to investigate the effect of biotin on glutamic acid secretion.The results indicated that biotin concentration was the key factor to control glutamic acid secretion.The secretion of Glutamic acid was started when the concentration of biotin was within 1.97～2.29 μg/g DCW of "nominal biotin-limitation".The glutamic acid secretion was immediately terminated when 20μg/L biotin was supplemented during glutamic acid secretion.After that the intracellular glutamic acid began to increase which further indicated that glutamic acid secretion was controlled by biotin concentration.A new assumed secretion mode-"biotin concentration trigger secretion" was proposed through the comparison of intracellular and extracellular glutamic acid concentrations.
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  Study on immune regulation of polysaccharide from Actinidia arguta

  XUAN Li, LIU Chang-jiang

  Food and Fermentation Industries. 2013, 39(05): 59-61. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.006

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  Actinidia arguta polysaccharide extracted by microwave was purified using a DEAE anion-exchange column,and SephadexG-100 column.The main elution fraction 0.1 brine elution was studied on the immunological activities of rat.The healthy rats were perfused with 2,10 and 20 mg/(kg·d) polysaccharides for 28 d.The effects of polysaccharide on the immune organs index,phagocytolysis of macrophage and spleen lymphocyte transformation index were determined.The results showed that,the low-dose group [2 mg/(kg·d)] of polysaccharide had almost no immunological activities.While the medium-dose group [10 mg/(kg·d)] had the obvious activities and was significant difference with the control group.Compared with the medium-dose group,the high-dose group [20 mg/(kg·d)] had no significant difference except immune organs index.
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  Study on the effect of ginkgo polysaccharides on hypolipidemic

  YANG Qiang, LI Xin-hua, ZHANG Zhen, LIN Zi-mu

  Food and Fermentation Industries. 2013, 39(05): 62-65. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.007

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  Refined polysaccharides were obtained by water extraction,then alcohol precipitation,Sevag protein removal method and macroreticular resin decolorization.Then the refined polysaccharides was tested on mice.The effects on the weight of mice,visceral index,total cholesterol(TC),triglyceride(TG),low-density lipoprotein cholesterol(LDL-C),high density lipoprotein cholesterol(HDL-C) and atherosclerosis index(AI) of mice serum were studied.Results indicated that in the high-dose polysaccharide group,the weight of mice and visceral index were dropped dramatically on group,do did TC,TG and LDL-C of mice serum and AI;HDL-C was significant increased.In the medial-dose group,TG and LDL-C of mice serum and AI were dropped dramatically.In low-dose group,TG of mice serum and AI were able to drop dramatically.These results demonstrated that ginkgo nut fine polysaccharide could reduce plasma lipids and had a certain effect in preventing coronary heart disease and atherosclerosis.
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  The optimization of xylooligosaccharides ultrafiltration purification processes

  ZHANG Ru, CAO Ji, LIU Hui, FENG Fei

  Food and Fermentation Industries. 2013, 39(05): 66-71. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.022

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  Ultrafiltration membrane separation was used to purify xylooligosaccharides(XOS) from straw enzymatic hydrolysis.Protein,lignin removal rates and XOS transmittance were used as evaluation indices,the influence of feed concentration,operating pressure,temperature,and pH on the purification efficiencies were studied.Preliminary extraction conditions were studied by single factor experiment,and then optimized by Box-Behnken model.The results were: feed concentration 2.24 ° Bx,operating pressure 0.18MPa,temperature 25℃,pH 7.0.Under these conditions,XOS transmittance was 92.1%,protein removal rate was 67.9%,and lignin removal rate was 67.8%.The factors of ultrafiltration purification were analyzed by response surface method,the order of importance was: feed concentration,pH value,operating pressure,and operating temperature.This research provides reference for XOS purification process by ultrafiltration separation method.
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  Study on membrane concentration process and flavor compounds analysis in fish Engraulis japonicus soup

  ZHANG Jian-you, LIN Long, WANG Bin, DING Yu-ting

  Food and Fermentation Industries. 2013, 39(05): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.032

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  A membrane process involving microfiltration(MF),ultrafiltration(UF) and nanofiltration(NF) was used to concentrate nutrition and flavor compounds in Engraulis japonicus cooking soup.Results showed that inorganic ceramic microfiltration membrane had higher flux volume and shorter concentration time.Protein and amino acid recoveries were 70.74% and 39.83%～46.64% for MF-NF process.The content of protein increased 3.30 times in the retentate by microfiltration process,but the fishy odor was increased.Meantime,the content of amino acid increased 2.71 times in the retentate by nanofiltration process,especially glutamate and aspartate were increased 336% and 672 %.Moreover,the fishy odor was disappeared,the flavor of the cooking soup has been effectively improved.MF-NF process was more simple and available than MF-UF-NF process and suitable for concentrating the cooking soup on the fishing boat.
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  Effect of oxygen permeance of retort pouches on quality degradation in boiled bamboo shoots

  PAN Meng-yao, LU Li-xin, TANG Ya-li, WANG Jun

  Food and Fermentation Industries. 2013, 39(05): 78-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.033

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  The effect of oxygen permeance of retort pouches on the quality deterioration of vacuum-packaged boiled bamboo shoots was studied.The boiled bamboo shoots were vacuum-packaged with three heat-resistant laminated films of PA/PE,KPA/PE and PA/PET/SiOx/PE which had different oxygen permeance.The sensory and nutritional quality degradation of boiled bamboo shoots packaged in these three materials were analyzed via constant temperature accelerating test at 33℃.The color,firmness,soluble protein,free amino acid,reducing sugar and vitamin C in boiled bamboo shoots were regarded as critical quality indexes in order to compare the respective quality degradation rate for each group of samples.The results showed that the oxygen permeance of retort pouches had a significant effect on index degradation rate of boiled bamboo shoots(P<0.05).The degradation rates were increased with the increase of material oxygen permeance.Among all the three kinds of material,the least oxygen premeance was PA/PET/SiOx/PE and it had the best function to maintain the products quality.
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  Study on different cooling methods on the quality of cooked wonton

  GUAN Jing-yuan, ZHANG Kun-sheng, REN Yun-xia

  Food and Fermentation Industries. 2013, 39(05): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.034

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  The cooked wonton was cooled with 3 cooling methods: vacuum cooling,air blast cooling and natural cooling and then stored under 4℃.These three cooling methods were compared on the quality of wonton.The results indicated that compared with conventional cooling methods,vacuum cooling had highest cooling rate,but also the highest loss rate(P<0.05).For vacuum cooling products,the L* value was lower and the a* value was higher(P<0.05);the hardness and chewiness were higher,the springiness was lower(P<0.05),but the adhesiveness and recovery had no significant difference(P>0.05).As the storage time extended,vacuum cooling products had lower bacterial count,pH value and TBA value(P<0.05);therefore the quality change of the wonton was slowed down.The conclusion is that vacuum cooling is considered as an efficient and safe method for the quality of cooked food.
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  Comparison on different production technology and nutritional quality of soybean meal by solid state fermentation

  WEI Chun, LIU Mao-feng, XUAN Lei, WANG Zhao

  Food and Fermentation Industries. 2013, 39(05): 89-93. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.027

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  Under the condition of using strains of Aspergillus oryzae and Lactobacillus plantarum WZ011,we investigated five different solid state fermentation processes used in soybean meal production and further compared the nutritional quality of respective soybean meal.Based on the indexes of ash content,crude protein content,soluble protein content,free total amino acid content,free amino acid distribution,acid soluble protein content,small peptides content,reducing sugar content,nitrogen solubility,the protein molecular weight,urease content,trypsin inhibitors content and in vitro digestion rate,soybean meal nutritional quality was compared and analyzed.The results demonstrated that soybean meal nutritional quality could be improved effectively with treatment by high temperature hydrolysis after fermentation by single Aspergillus oryzae.However,the effect of high temperature hydrolysis treatment was adverse in a process in series by Aspergillus oryzae fermentation and L.plantarum WZ011 fermentation.The fermented soybean meal was optimal in nutritional indexes when it was inoculated anaerobically by L.plantarum WZ011 after aerobic fermentation by Aspergillus oryzae.Its trypsin inhibitor content was reduced by 91.8%,compared with raw soybean meal.It also contained 8.01% small peptides,4.95% lactic acid,0.317 mg/g γ-aminobutyric acid and 1.93×1010 CFU/g L.plantarum viable count.The optimal soybean meal fermentation process was simple and pollution-free in operation.Its product was also rich in nutrition.This fermentation technology could be applied in feed processing industry and farming.
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  Optimization of technical conditions of solid-state fermentation raw cottonseed meal with Enterococcus faecalis

  MA Zhen, LI Lv-mu, XU Fa-zhi, DING Xiao-ling, QIAN Kun, XU Ya-yuan, CHEN Li-yuan, ZHANG Li, CHEN Wen-bang

  Food and Fermentation Industries. 2013, 39(05): 94-99. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.008

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  To reduce content of free gossypol in cottonseed meal,this paper focused on the optimization of the condition of solid-state fermentation raw cottonseed meal with Enterococcus faecalis by response surface method.Firstly,the effects of independent variables(ratio of material to water,initial pH,fermentation time,inoculation amount and fermentation temperature) were evaluated by single factor analysis.The important factors affecting the content of free gossypol in fermentation cottonseed meal were ratio of material to water,initial pH and fermentation time.Secondly,the optimum fermentation conditions for free gossypol degradation were confirmed by Box-Behnken experimental design.The results showed that the optimum conditions were as follows: ratio of material to water was 1∶ 0.53,initial pH was 6.57,fermentation time was 3.06 days.Under the optimum condition,the content of free gossypol of fermentation cottonseed meal was 231.68mg/kg and the degradation rate of free gossypol was 67.85%.
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  Effect of deoxynivalenol on malt quality

  PENG Xiao-bin, LIU Chun-feng, LI Yong-xian, LI Qi

  Food and Fermentation Industries. 2013, 39(05): 100-104. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.036

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  The purpose of this study was to investigate the change of deoxynivalenol,which was produced by Fusarium spp.during malting.We found that when inoculum was 104 /gram barley,the contents of deoxynivalenol in four infect malt were 1.55,1.31,1.26,1.19mg/kg and all of them were over the standard of the food rule.Meanwhile,the existing of Fusarium spp.during malting significantly led to increasing of wort turbidity.Then,a conclusion was reached that the increasing of wort turbidity was caused by the proteins,and a linear regression model between proteins and turbidity was built using spss 17.0,which was y=0.181x-18.877(x is the content of protein,y is turbidity).
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  Characterization of wheat malt Lipase in malting

  WANG Cong, DU Jin-hua, ZHANG Kai-li, JIN Yu-hong

  Food and Fermentation Industries. 2013, 39(05): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.037

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  Taking p-nitro phenol butyrate as substrate,enzymatic properties of Lipase in wheat malt were confirmed as follows: optimal temperature was 37 ℃;optimal pH was 8.0;thermal stability of Lipase was good at 4～35 ℃,and it still kept 88.37% and 46.81% of activity when it was correspondingly incubated at 35 ℃ and 45℃for 60min.When it was incubated at 45℃ for 60min,the enzyme was inactive.Its activity could be kept 95.5% and 91.11% when it was incubated at pH 5.5 and 6.0 for 60min.Fe3+ can strongly inhibit the activity of Lipase.EDTA had an obvious activation on Lipase.During germination,the activity of the enzyme reached a maximum of 8.52u/g on the fourth day,and then decreased.The activity of the enzyme in kernel,embryo,radical decreased in turn,which respectively were 8.01 u/g,7.55 u/g,and 6.83u/g.During EBC mashing,the activity of the enzyme in malt without embryo was lower than that in malt,and the inactivation rate was more quickly.Lipase was inactive completely at 70℃ for 55min.
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  High efficient ball milling technology and determination alcohol metabolism of Flos puerariae

  XU Yang, DU Xian-feng, WANG Yi-jian

  Food and Fermentation Industries. 2013, 39(05): 111-115. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.038

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  The mechanism for Flos puerariae facilitating alcohol metabolism was studied.The relativity between particle size and the release rate of efficacy was demonstrated.The activity of alcohol dehydrogenase(ADH) in vitro and the dissolution of total material and flavonoids from four kinds of powder of Flos puerariae which used different methods to shatter were compared.The results showed that four kinds of powder could activate ADH,but grade Ⅱpowder had an obvious advantage over grade Ⅰpowder in the total dissolution test.Its instant dissolution can reached 8.6 times of that of plant body.There was the same trend in the amount of flavonoids dissolution and the activation rate of ADH.The amount of flavonoids dissolution in grade II powder was 57.98% higher than that in plant body and activation rate was 2 times of that in it.The grade Ⅱ powder which was gained by high efficient ball milling technology had a more beneficial effect on these tests than other powder.It was also indicated that it was useful to select Flos puerariae to facilitate alcohol metabolism,this new efficient technology provided a theoretical basis for the development of new sober up functional foods.
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  Antimicrobial activity and stability of extracts from Litsea cubeba

  YOU Yu-ming, HUANG Lin-lin

  Food and Fermentation Industries. 2013, 39(05): 116-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.009

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  In this study,water extract,75% ethanol extract and ethyl acetate extract from Litsea cubeba were tested for their antimicrobial activities against five common food borne pathogenic microbes.Meanwhile,thermal treatment,pH and UV irradiation affecting the antimicrobial activity of the 75% ethanol extract and ethyl acetate extract were also investigated.The results showed that the extracts sequentially inhibited five common microbes in the following order: ethyl acetate extract>75% ethanol extract>water extract.Stability experiments revealed that the extracts were stable to heat.Meanwhile pH and UV irradiation had strong influence on the antimicrobial effect of the extracts,and the optimal pH was 5～7.The antimicrobial activity of the extract exhibited good stability when the time of UV irradiation was less than 10 min,but it obviously decreased or even disappeared after treatment for 30 min.
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  Effects of different amino acids on the transformation of polyphenols and the quality of Pu-erh tea during fermentation process

  LING Meng-le, LIU Tong-xun

  Food and Fermentation Industries. 2013, 39(05): 120-125. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.039

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  This article explored the effects of exogenous amino acids on the variation of tea polyphenols,tea catechins and tea pigments during fermentation process through the method of adding exogenous amino acids.The results demonstrated that the pile temperature would reach at higher levels at earlier stages compared with the control group.The decrease of tea polyphenols and tea catechins were greater than control group.The thearubigins and theaflavins of experimental groups remained at a low level.The theabrownins accumulated faster from the beginning,and reached the maximum at the third turning,then decreased a little at fourth turning during the fermentation process.According to the correlation analysis and regression analysis,theabrownins was significantly negatively correlated with tea polyphenols,tea catechins and thearubigins,and the correlation coefficients were-0.658,-0.921 and-0.670 respectively.It was also linearly correlated with tea catechins and theabrownins and the regression equation was Y=6.764-0.077 X2+ 1.992 X3.Through sensory evaluation and analysis of optical property,the products of experimental groups after 19 days(the day after third turning) of fermentation possessed the property of aged Pu-erh tea,red and glow liquor color,pure and mellow taste.
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  Influence of soy protein isolate addition to volatile compounds of goat milk cheese

  ZHU Min, DU Jin-hua, WU Xiao-ying

  Food and Fermentation Industries. 2013, 39(05): 126-131. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.040

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  In this study,with the addition of different proportion(0,4% and 10% m/m) of fresh goat milk and Soy protein isolate(SPI),high concentration direct-set lactic bacterial including Lactococcus lactis and Leuconostoc,and Propionibacterium freudenreichii ssp.Shermanii were used as the raw material,main culture and secondary culture,respectively,to make goat milk and SPI mixed cheese.Volatile compounds of the cheese were enriched by solid-phase microextraction(SPME) and determined by GC/MS after the cheese maturation.The influence of SPI to volatile compounds of cheese was studied and the appropriate ratio of SPI addition was determined.The result indicated that the major volatile compounds of cheese were acid compounds,following the ketone,alcohol,aldehyde,and ester compounds.SPI addition reduced the contents of acid and ketone compounds of cheese significantly and increased the contents of alcohol compounds.The complexity of the cheese flavor was enhanced when SPI addition was 4%,with a rich cream,butter aroma and less special flavor of goat milk,phenol and pyrrole compounds appeared as well.
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  Advances on metabolic engineering of L-tyrosine

  YAO Yuan-feng, ZHAO Guang-rong

  Food and Fermentation Industries. 2013, 39(05): 132-137. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.028

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  L-tyrosine,one of the aromatic amino acids,is widely used in food,pharmaceutical and chemical fields.Due to the low ability to accumulate L-tyrosine in natural microbes,the usage of metabolic engineering to modify and optimize global L-tyrosine metabolic pathways has made remarkable achievements in recent years.Several metabolic engineering strategies like removing feedback inhibition,increasing the supply of precursors,blocking competed pathway and regulating the transport system are very effective to improve the yield of L-tyrosine.Moreover,some new technologies such as modular engineering,global transcription machinery engineering and small RNA engineering have raised the L-tyrosine production to a higher level.Metabolic pathway of L-tyrosine in E.coli is a complex metabolic network coordinately controlled by multi-genes and multi-regulations.With the development of biotechnology,re-rational design,artificial synthesis and global optimization is the future development direction of the L-tyrosine metabolic engineering.
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  The application of membrane separation technology in concentration process of enzyme solution

  MIN Zhao-sheng, GUO Hui-ming, ZHANG Qing-wen, HONG Hou-sheng

  Food and Fermentation Industries. 2013, 39(05): 138-142. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.010

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  Membrane separation technology is an emerging separation technology developed in the late 20th century,besides the function of separation,purification,concentration and refinement,membrane separation has superiority in high efficiency,energy saving,easy operation and simple equipment in contrast with the traditional separation technologies.Nowadays membrane separation has become one of the most important means of modern separation science.In this paper,membrane separation technology is systematically reviewed and the present situation of its application in enzyme solution concentration is also introduced.The key problems limiting the application of membrane separation technology in industrial production of enzyme preparation are discussed,as well as its application in future.
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  The interaction of lipid and protein oxidation of meat products

  ZHANG Pei-pei, WU Xue-yan, WANG Miao, WANG Yan, GU Cheng-ye, WANG Min, GUO Ming-liang, WU Man-gang, GE Qing-feng, YU Hai

  Food and Fermentation Industries. 2013, 39(05): 143-148. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.041

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  Recent years,lipid and protein oxidation in food has raised big concern worldwide.Lipid and protein oxidation can produce characteristic flavor but they also cause the deterioration of flavor and color fading.Furthermoe,the oxidation between lipid and protein were interrelated.Facing the problem of lipid and protein oxidation on meat production quality,this paper summarized the mechanism of the oxidation,the relationship between lipid and protein oxidation as well as the quality control of the oxidation.
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  The progress of researches on wine antioxidant

  Gao Chuan, Liao Bing-xuan, MA San-mei, Zhou Zheng-hong

  Food and Fermentation Industries. 2013, 39(05): 149-153. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.011

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  Oxidative stress is main reason of the aging and cardiovascular disease.The wine can be used as an antioxidant to anti-aging and reduce the incidence of the disease to some extent.This article describes the progress of researches on wine in recent years from four aspects,i.e.antioxidant capacity,antioxidant mechanisms,vitro antioxidant ability of different composition in wine,and intracorporal(animal and human) antioxidant ability.This article provides the comprehensive analysis of the current situation and the outlook of researching direction of antioxidant of the wine.
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  Characetrization of volatile aroma componentsin Chinese soy sauce aroma type Xijiu liquor by GC-O and GC-MS

  WANG Xiao-xin, FAN Wen-lai, XU Yan

  Food and Fermentation Industries. 2013, 39(05): 154-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.042

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  The aroma-active compounds in Chinese soy sauce aroma type liquor,Xijiu liquor,was investigated in this study.The aroma components were isolated using liquid-liquid extraction(LLE),and further fractionated into acidic/water-soluble,basic,and neutral fractions.The aroma compounds of three fractions were separately detected and identified by gas chromatography-olfactometry(GC-O) and gas chromatography-mass spectrometry(GC-MS).The total of 72 aroma compounds were detected in the typical soy sauce aroma type Xijiu liquor,including 29 of acidic/water-soluble components,43 of neutral components,and 22 of basic components,respectively.14 aroma compounds were detected in both fractions or among all fractions.The results showed that the aroma and flavors in Xijiu liquor was mainly contributed by volatile esters,alcohols,fatty acids,furans,aromatic compounds,phenols,pyrazines,sulphur compounds,ketones,and aldehydes.According to the osme value,ethyl butanoate,ethyl hexanoate,1-propanol,3-methylbutanol,acetic acid,3-methylbutanoicacid,furfural,2,3,5,6-tetramethylpyrazine and dimethyl trisulfide had the high osme values.Those were the most important aroma compounds in Xijiu liquor of Chinese soy sauce aroma type liquor.
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  Determination of eight biogenic amines in merchant pickles by high performance liquid chromatography

  XING Qian, CHEN Hao, QU Gui-qin, YIN Li-jun

  Food and Fermentation Industries. 2013, 39(05): 161-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.018

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  A reversed-phase high performance liquid chromatographic(HPLC) method was developed for the simultaneous determination of tryptamine,β-phenylethylamine,putrescine,cadaverine,histamine,tyramine,spermidine,and spermine in pickles.The samples in experiment derivatized with dansyl chloride.The chromatographic separation was carried out on a C18 column.The gradient elution program with a mixture of ultrapure water and acetonitrile at the flow rate 0.8 mL/min was used under UV detector with a wavelength of 254 nm.Under this experimental condition,8 amines had a good resolution in 30 min and well linearity(R2>0.998)in detection range.The relative standard deviation(RSD) of precision and repeatability were lower than 0.63% and 10% respectively.The average recoveries ranged from 89.19% to 103.02% for all amines.The results showed that,with the merits of high sensitivity,precision and well repeatability,the HPLC method is convenient,rapid and reliable for biogenic amines detection.The contents of biogenic amines were ranging between 39.38 and 628.82 mg/kg in 13 pickle samples and were within the safety standard range.
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  Comparison on aroma components of green prickleyash in different storage conditions

  ZHANG Yi, , SONG Ying-ying, , WU Jing-jing, , CHENG Guang-jing, , WUANG Li-sha, , TAN Yan-wen, , KAN Jian-quan,

  Food and Fermentation Industries. 2013, 39(05): 166-169. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.012

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  The aroma components of green prickleyashes produced in Chongqing were compared at two different storage conditions: cool temperature and away from light and air(DB group) and room temperature with light and air(SB group).The volatile oil of green prickleyashes was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry(GC-MS).The results demonstrated that the yields of volatile oil from green prickleyashes before storage was 17.49% and yields of volatile oil from green prickleyashes after storage is 15.97%(storage in cool temperature away from light and air) and 9.87%(storage in room temperature with light and air).stored in cool temperature away from light and air can reduced the loss of volatile oil.A total of 31 chemical components were identified in the volatile oils before storage,and 24 chemical components were identified after storage.The main constituents of the volatile oil before and after storage were 2-p-menthadiene,Myrcene,(+)-Dipentene,Linalool,Nerolidol,and the contents of them were different under different storage conditions.There was little difference in the loss and newly generated trace constituents between different storage conditions.Low temperature and be away from light and air can better keep the aroma.
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  The change of monoterpenoids during fermentation and their contribution to hop aroma of beer

  QUAN Qiao-lin, JIANG Wei, WANG De-liang, SUN Zhi-wei, SONG Tao

  Food and Fermentation Industries. 2013, 39(05): 170-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.043

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  Monoterpenoids,such as linalool,geraniol and β-citronellol,are important compounds in beer and their changes during fermentation have effect on the beer aroma directly.In 4%(v/v) ethanol solution,it was found that single compound and mixture with linalool,geraniol and β-citronellol in different concentration both have different characteristics by sensory evaluation and statistics.When their concentration were no more than 50 μg/L,it's not necessarily that there was stronger hop aroma in beer with their higher concentration,and the synergy of three compounds had the strongest hop aroma with 12.5 μg/L of linalool,12.5 μg/L of geraniol and 25 μg/L of β-citronellol.In addition,biochemical changes happened during fermentation,and linalool was converted into α-terpineol,geraniol was converted into β-citronellol rapidly and β-Citronellol was converted into citronellyethanoate.Generally,the loss rates of them were 36.6%,45.1% and 38.1% respectively.Sum up,it was probable to get the outstanding hop aroma in beer by adding appropriate amount of hop during brewing and controlling the final concentration in beer with 12.5 μg/L of linalool,12.5 μg/L of geraniol and 25 μg/L of β-citronellol.
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  Determination of six pesticide residues in tea by high performance liquid chromatogram tandem time-of-flight mass spectrometry

  FENG Yong-wei, XUE Qing-hai, WANG Zhen-jiong

  Food and Fermentation Industries. 2013, 39(05): 176-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.019

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  A method for determining the residues of buprofezin,chlorpyrifos,acetamiprid,omethoate,dimethoate and carbendazim in tea by high performance liquid chromatogram(HPLC) tandem time-of-flight(TOF) MS was developed.Tea samples were extracted by acidic acetonitrile,cleaned up by matrix solid-phase dispersion and detected by HPLC-TOF MS.The method presented a good linear relation linear correlation(R2=0.995～0.999) with the concentration ranged from 1 to 50 μg/kg.Limits of detection varied with different pesticides could be measured at 0.01～1 μg/kg,the average recoveries ranged from 70% to 102% and relative standard deviation(RSD) was between 4%～6%.The method is fast,accurate and reliable and suitable for quantitative and qualitative detection of pesticide residues in tea.
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  Nondestructive measurement of firmness of sweet persimmon using visible and near infrared diffuse reflection spectroscopy

  WANG Dan, LU Xiao-xiang, ZHANG Peng, LI Jiang-kuo

  Food and Fermentation Industries. 2013, 39(05): 180-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.013

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  To establish a mathematical model of visible and near infrared diffuse reflection(VIS/NIR) spectroscopy and firmness of sweet persimmon,and to evaluate the applicability of VIS/NIR spectroscopy in non-destructive measurement of firmness of sweet persimmon.peel brittle,peel strength and the average hardness of flesh of the fruit were used as evaluation indexes.In the spectral region between 400～2500nm,calibration results for firmness of sweet persimmon were compared with different derivative treatments and different scatter and standard treatments with modified partial least squares(MPLS).The results showed that the MPLS model,with respect to the first derivative D1 Log(1/R)and standard multiple scatter correction,provided better prediction for peel brittle and peel strength,the correlation coefficient of prediction(R2P)was 0.858,0.858 respectively;the root mean square error of prediction(SEP)was 0.157,0.094 respectively;ratio performance deviation(RPD)was 2.63,2.47 respectively.The MPLS model,with respect to the first derivative D1 Log(1/R)and standard multiple scatter correction,provided better prediction performance for average hardness of the flesh,with R2P 0.82,SEP 0.063,and RPD 2.35.Therefore,this visible and near-infrared diffuse reflectance spectroscopy technique can be used for non-destructive testing of fruit firmness in sweet persimmon.
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  Study on nondestructive detecting of apple crunchiness by near infrared spectroscopy

  SUN Bing-xin, KUANG Li-xue, XU Fang-xu, ZHAO Jing, PAN Zhong-li, FENG Xu-qiao

  Food and Fermentation Industries. 2013, 39(05): 185-189. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.020

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  Purespect Near infrared transmittance spectroscopy with wavelength from 643.26 nm to 985.11nm were applied in scanning 60 calibration samples and 20 validation samples of Red Fuji apples(Malus domestica Borkh.).Influence of different pretreatment spectral method and different selected wavelengths on the crunchiness modeling prediction were compared.The validation test showed that the model had a correlation coefficient of 0.941 and RMSEC of 0.390.This indicated that the model established was stable and met the requirements of practical application.
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  Determination of total alkaloids in Momordica charantia L by potentiometric titration

  SHI Xue-ping, WANG Hong-tao, YU Fang, CHEN Cheng

  Food and Fermentation Industries. 2013, 39(05): 190-193. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.014

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  Dried Momordica charantia L were extracted through HCl-water,ethanol refluxing,ultrasonic extract,and alkaline leaching-chloroform extraction.The alkaloids were calculated by reference material.The results showed that potentiometric titration method had good stability and high sensitivity and high reliability.It could be used as a quantitative analysis of total alkaloids in Momordica charantia L.Total alkaloids contents of the Momordica charantia L with four extracting methods were 4.644 mg/g,4.428 mg/g,6.804 mg/g and 8.964mg/g respectively.The optimal extracting method was alkaline leaching-chloroform extraction.
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  Comparisons of rheological properties and textural characteristics between PSE-like and normal chicken meat

  SUN Hao, XU Xing-lian, WANG Peng

  Food and Fermentation Industries. 2013, 39(05): 194-199. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.044

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  PSE-like and normal chicken breast meat were selected by color and pH measurement based on lightness(L*) and pH24h.Ground meat was tested of rheological properties,cook loss and textural characteristics.PSE-like meat with higher L* and lower pH24h showed a different gelation curve from normal meat,which was characterized by lower G' value and bigger tanδ value.And also it was at lower temperature that PSE-like meat obtained extremums.PSE-like meat was also found that cooking loss was higher,the hardness,springiness,cohesiveness,chewiness and resilience were all lower.There was a significant correlation between pH and L* of raw meat and rheological properties and textural characteristics.Therefore,pH and L* are the important factors in analyzing and controlling the quality of PSE-like meat.
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  Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages

  HAN Xian-na, LU Shi-ling, LI Kai-xiong, LI Bao-kun, WANG Qing-ling

  Food and Fermentation Industries. 2013, 39(05): 200-206. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.045

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  Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to analyze the volatiles in Smoked horse sausages.106 volatile flavor compounds were detected from 5 different samples,which could be clustered in the following chemical families: hydrocarbons,alcohols,esters,acids,aldehydes,ketones,hydroxybenzenes,furans compounds,nitrogen-containing compounds.The main volatile flavor components include hydrocarbons,alcohols,acids,ketones,hydroxybenzenes.Differences of kinds and content of volatile flavor component existed between control sausages and starter culture sausages.
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  Study on changes of muscle protein during the processing and storage of ceramic-pot sealed can meat

  LIAO Ding-rong, YAO Wei-wei, SHUAI Jin, ZHANG Ping, LV Shu, YANG Yong

  Food and Fermentation Industries. 2013, 39(05): 207-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.046

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  In order to investigate the changes of muscle protein in Ceramic pot sealed can meat,basic physicochemical methods and SDS-PAGE were used to analyze the changes in different processing and storage stages.The results showed that protease activity was zero after frying;The contents of non-protein nitrogen(NPN) and free amino acids(FAA) notably increased(P<0.01) and FAA reached to maximium(219.2mg/100g) at the end of frying.FAA declined slowly in the early stage and medium stage of the storage,and increased again to 0.616% maximum of NPN in the later storage time;after high-temperature frying,the protein contents(dry muscle) of sarcoplasmic protein and myofibrillar protein declined to 4.18mg/g and 4.70 mg/g,protein bands above 66 ku were completely disappeared,while the bands less than 16 ku were largely accumulated.Two new sarcoplasmic protein bands of 51 ku and 42 ku came out in the later storage time.The results indicated that protein changes in Ceramic pot sealed meat were mainly happened during frying,and it very slowly during the storage.
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  Study on the freshness and histamine variation of big eye tuna during storage temperatures

  LIU Shu-chen, LIAO Ming-tao, ZHAO Qiao-ling, LIN Sen-sen, DAI Zhi-yuan

  Food and Fermentation Industries. 2013, 39(05): 213-218. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.015

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  The K values and total viable count of big eye tuna under different temperatures were studied.The results showed that under 0℃,4℃,15℃ and 25℃,the K values increase rates were 2.6%/d,6.3%/d,18.6%/d and 46.7%/d,and the total viable counts exceeded 106 CFU/g on 14d,7d,36h and 24h,respectively.The shelf life of big eye tuna is 10d at 0℃,5d at 4℃,24h at 15℃ and 12h at 25℃ according to the changes of all indicators.Histamine was only found after 12d and 5d at 0℃ and 4℃.However histamine content increased rapidly and exceeded 30mg/100g after 48h and 24h during storage at 15℃ and 25℃,respectively.Therefore,low temperature storage is an effective method to prolong the shelf life and suppress histamine producing.
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  Effects of heat shock treatment on the storage of ‘Kyoho’ grape

  WANG Qing-guo, LIU Jin, FAN Mei-na, MU Wen-liang

  Food and Fermentation Industries. 2013, 39(05): 219-223. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.016

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  The effects of heat shock combined with ethanol,calcium lactate,calcium chloride,or sodium diacetate on the storage of 'Kyoho' grape were studied.The results showed that compared with the control and the single heat shock,the four combination treatments significantly improved the fresh-keeping effect of 'Kyoho' grape.During storage,all the treatments effectively reduced the decay rate,enhanced the maintenance of the firmness and the contents of soluble solids and titrable acid.They also inhibited the browning of grape stem and the decrease in chlorophyll content,retarded the increase in MDA content and the activity of PPO,POD.The effect of heat shock combined with 1% calcium chloride was the best and even better than SO2 treatment.
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  Effect of concentration of O₂ concentration in packaging on the growth of microorganism from chilled meat

  CHEN Wen-yu, LU Li-xin, TANG Ya-li, LIU Zhi-gang

  Food and Fermentation Industries. 2013, 39(05): 224-228. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.047

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  The effect of different initial concentrations of O2 in modified atmosphere packaging on the growth of microorganism from chilled meat was investigated.The mixed strains from chilled pork were inoculated into the liquid medium which were packaged with different concentrations of O2.The samples were stored at 3℃ and the number of Pseudomonas,Enterobacteriaceae,Lactic acid bacteria and total number colonies were collected at different time during the storage.The results demonstrated that the initial concentration of O2 showed little influence on these microorganism when it was changed from 11.0% to 79.0%.And the low concentration of O2(0.3%～11.0%) could effectively curbed the growth of the microorganism,the lower the concentration the heavier the inhibition.The order of the inhibition effect from the strongest to the weakest was total number colonies,E.coli,Lactic acid bacteria and Pseudomonas.
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  Study on isolation and characterization of Paphia undulata protein

  HE Xiao-qing, CAO Wen-hong, ZHAO Zi-ke, ZHANG Chao-hua

  Food and Fermentation Industries. 2013, 39(05): 229-233. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.048

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  Three types of Paphia undulata protein including myosinogen,myofibril protein and matrix protein were isolated and their molecular weight distribution and function characteristics were investigated in this paper to make full use of protein resources from Paphia undulata.Results indicated that the proportions of myosinogen,myofibril protein,matrix protein and nonprotein nitrogen(NPN) in Paphia undulata total protein were 31.2%,45.42%,20.69%,and 1.67%,respectively.Analysis results of SDS-PAGE electrophoresis showed that myosinogen strips distributed widely between 200 kDa and 29.0 kDa,and Myofibril protein strips mostly ranged from 66.4 to 200kDa and from 29.0 to 38.0kDa,and Matrix protein had obvious banding in 190kDa,97kDa,44kDa and 29kDa.Under the same protein concentration,the turbidity of myosinogen and myofibril protein rose,while the solubility reduced with the temperature increasing.Effects of pH on the solubility and turbidity of myosinogen were not obvious,and the solubility was above 71% under pH ranging from 3.5 to 9.5.However,effects of pH on the solubility and turbidity of myofibril protein were obvious.The solubility was lowest,while the turbidity was at its maximum at pH 4.5.Turbidity of myofibril protein rose,while solubility declined with ionic strength declining.
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  The optimization of polysaccharide extraction process from Zingiber striolatum in Fanjing mountain by microwave-assisted method

  CHEN Shi-xue, SHEN Jia-guo, CHEN Bo, WANG Da-zhong, ZHANG Ting-hai

  Food and Fermentation Industries. 2013, 39(05): 234-237. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.023

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  The single factor and the orthogonal test were applied and the result showed that the optimum extraction process conditions were three minutes' microwave digestion time;1∶ 20(g∶ mL) solid-liquid ratio and 264W microwave power.Under those conditions,the extraction rate of Zingiber striolaum polysaccharide was 13.01% and RSD was 0.44%.Compared with ultrasonic method and the conventional extraction method,the microwave assisted method greatly shortened the extraction time,saved the materials and enhanced the extraction rate of Zingiber striolaum polysaccharides.
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  Extraction and separation of polysaccharides from uatermelon seeds and its monosaccharide composition analysis by GC-MS

  SONG Shen, ZHAO Bao-tang, LIU Qin, YIN Zhen-xiong, LIANG Jun-yu, ZHANG Ji

  Food and Fermentation Industries. 2013, 39(05): 238-245. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.021

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  Microwave-assisted extraction(MAE) of polysaccharides from watermelon seeds and its monosaccharide composition by GC-MS was studied.The four parameters,extraction time,microwave power,extraction temperature and the ratio of solid to water were optimized using the Box-Behnken design(BBD) and the quadratic regression model was built by response surface methodology(RSM).The optimal extraction conditions for were as follows: extraction time19.5 min,extraction temperature 62℃,ratio of raw material to liquid 1∶ 0.9,microwave power 302W.Under the above conditions,the highest yield was 4.58%.The polysaccharides were characterized by FT-IR.The peaks appeared at 3 408 cm-1,2 928 cm-1,1 645 cm-1,1 408 cm-1,1 074 cm-1.The result of GC-MS showed that polysaccharides was mainly composed of six monosacharides: rhamnose,arabinose,xylose,mannose,glucose,and galactose and the molar ratio was 4.48∶ 13.14∶ 4.16∶ 7.82∶ 10.1∶ 60.3 respectively.
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  Optimization of polysoccharides extraction from Portulaca oleracea L. and its actirity prelinunary screening

  M.Mutailifu, JING Si-qun

  Food and Fermentation Industries. 2013, 39(05): 246-250. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.024

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  To optimize the extraction conditions of polysaccharides from Portulaca oleracea L.by ultrasound-assisted enzymolysis method and extraction yield as evaluation index.Methods: Effectiveness of enzymatic hydrolysis and ultrasonic treatment on the structure of Portulaca oleracea L.polysaccharides was evaluated through the near infrared spectral analysis,the non-enzymolysis and without ultrasound-assisted treatment was used as control.The results showed that the optimal extraction conditions of ultrasound-assisted enzymolysis method were as follows: cellulase 2.5%,ultrasonic temperature 60 ℃,ultrasonic power 70W,ultrasonic time 20min.Under these conditions,the yield of crude polysaccharide was up to 18.40%.The result of near infrared spectral analysis showed that enzymatic hydrolysis and ultrasonic assisted extraction technology improved the extraction yield of polysaccharides with no significant effect on the structure of Portulaca oleracea L.polysaccharides.Portulaca oleracea L.polysaccharides had remarkable total antioxidant capacity,and good scavenging activities on DPPH· and ·OH.Furthermore,the scavenging activity had a significant correlation with polysaccharides concentration.