25 August 2013, Volume 39 Issue 08
    

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    Food and Fermentation Industries
  • SHEN Wei, LIN Li-zhen, HUANG Wen-wen, GUO Yu-wan, CHEN Xian-zhong, FAN You, WANG Zheng-xiang
    Food and Fermentation Industries. 2013, 39(08): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.021
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    SfA gene encoding α-amylase was amplified from the genomic DNA of Saccharomycopsis fibuligera CICIM Y1037 and inserted into pPIC9K,an expression vector of Pichia pastoris,to produce a recombinant pPIC9KSfA plasmid.P.pastoris GS115 was selected as an expression host.A transformant with a relatively high amylase activity was designated as P.pastoris GS115 / pPIC9K-SfA LZ08 and selected for further analysis.The molecular weight of the purified recombinant SfA was approximately 61 kDa,which was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis.The optimum pH and temperature were 4.5 and 45 ℃,respectively.Therefore,SfA is possibly an acid-resistant amylase.SfA was then kept stable at 55 ℃ and pH 4.5 for 4 h in the presence of 5 mmol / L Ca2 +,and retained more than 80% of its activity.Results of high-performance liquid chromatography revealed that corn starch was hydrolyzed by SfA to form malt oligosaccharides and some glucose molecules.Maltose and maltotriose were the main products that accounted for up to 37% and 39% of the hydrolysates,respectively.Therefore,the recombinant SfA gene could be potentially applied in maltotriose and malto oligosaccharide syrup production.
  • SUN Ping, GUO Li-qiong, LIANG Jing-long, LIN Jun-fang, HUANG Xiao-yan, HUANG Jia-jun
    Food and Fermentation Industries. 2013, 39(08): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.001
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    The 4-coumarate: coenzyme A ligase gene(4CL) from Arabidopsis thaliana and resveratrol synthase gene(RS) from Vitis vinifera were cloned into the 2μ-based multicopy drug resistance marker plasmids pRS42K(G418 resistance) and pRS42H(hygromycin resistance).The recombinant plasmids were transformed into EC1118 cells using the LiAc / SS carrier DNA / PEG method.A shaking flask fermentation(25 ℃,150 r / min) of the engineered strain in YPD medium supplemented with 0.1 mmol / L p-coumarate every 24 h was performed.Under these conditions,this strain produced 0.78 mg / L resveratrol within 96 h.The result showed that the A.thaliana 4CL gene and V.vinifera RS gene were expressed in this recombinant strain to produce resveratrol from p-coumarate successfully.
  • PU Yan, LI Yi-jie, ZHANG Fu-chun
    Food and Fermentation Industries. 2013, 39(08): 13-19. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.022
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    Chymosin is the key enzyme that can specifically cleave κ-casein and manufacture cheese.In this study,we expressed the bovine prochymosin in Escherichia coli,purified and activated the recombinant prochymosin,measured its milk-clotting activity,then analyzed the enzymatic properties of chymosin.The results showed that the prokaryotic expressed prochymosin accounted for about 66.3% of the total bacterial protein,the purified prochymosin was about 200 mg / L of culture liquid,and chymosin activity was 600 000 SU / g after prochymosin activation.The optimal temperature range of milk-clotting activity of recombinant chymosin was 57 ~ 62 ℃,and the chymosin was relatively stable in pH 2 ~ 7 and below 40℃.Metal ions such as Al3 +,Fe3 +and Cu2 +significantly increased the activity of chymosin,however,pepsin inhibitor pepstatin A had an obvious inhibitory effect on the activity of chymosin.It would provide a high expression strain for the industrial production of chymosin.
  • WANG Wei-jie, LI Hong-mei, XUE Fang, GAO Lu-jiao, HUANG Yan-qing
    Food and Fermentation Industries. 2013, 39(08): 20-25. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.010
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    Lactobacillus brevis protoplasts were fused by UV-heating inactivated parents,and the influencing factors of protoplast formation,regeneration and fusion were investigated.Further,the production capability of thymidine phosphorylase and hereditary stability of Lactobacillus brevis were characterized.The results indicated that Lactobacillus brevis was cultured in the fermentation medium containing 0.6% glycine and harvested at the logarithmic growth phase,which was hydrolyzed through adding 2 mg / mL lysozyme in 37℃ water bath for 2 h,protoplasts formation and regeneration rate reached individually 95% and 48%.The protoplasts were irradiated by 20 W ultraviolet light at distance 20 cm for 50 min,or heated at 60℃ for 60 min,the inactivation rates of which were almost 100%.Inactivated parental protoplasts were fused with 40% PEG6000 at 30℃ for 10 min,and thymidine phosphorylase productivity of fusant F15 after the 5 generation still could reach 1.500 U / mg wet bacterium,which was increased by 50% than that parents.
  • ZHANG Ying, DUAN Shuang-yan, LIU Yang, CHENG Yang, PAN Li-ying, WANG Zhong-fu
    Food and Fermentation Industries. 2013, 39(08): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.023
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    In the present study,four components of apple pectins: water-soluble pectin(WSP),chelate-soluble pectin(CSP),acid-soluble pectin(ASP) and base-soluble pectin(BSP),were extracted from apple peel by water,0.5% ammonium oxalate,0.05 mol / L HCl and 1 mol / L KOH,respectively.Their physicochemical properties,including monosaccharide composition with corresponding molar ratio,sugar content,uronic acid content,protein content,relative molecular weight and FTIR spectra were investigated.Their in vitro inhibitory effects on the growth of HT-29 cells were preliminarily investigated.As a result,it was found that all the four pectin polysaccharides,WSP,CSP,ASP and BSP pssessed a relative molecular weight over 4.0 × 105Da.CSP contains the most amount of galacturonic acids,while BSP had the most glucose without galacturonic acids.Meanwhile,all four pectin polysaccharides showed inhibitory activities against the proliferation of HT-29 cells,of which CSP had the highest activity and BSP had the lowest.The difference among four pectin polysaccharides in the inhibitory activity against HT-29 cells may due to their different contents of galactose and galacturonic acid.
  • LI Qing-liang, JIA Shi-ru, CHEN Na, QIAO Chang-sheng, HUANG Yi-wen
    Food and Fermentation Industries. 2013, 39(08): 32-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.024
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    The effects of mild pressure(1MPa) and holding time on the membrane permeability of Saccharomyces cerevisiae CICC1447,CICC1339 were determined with CO 2 and N 2 as the pressure media.The results showed that the conductivity of the cell suspension,the OD 260 and OD 280 of the supernatant increased with the pressure increase,which indicated that the cell leakage aggravated with the pressure increase and the membrane permeability increased with the influence of mild pressure.The cells were treated with mild pressure(1MPa) with N 2 as the pressure media,and the holding time is 1h and 3h respectively.Fluorescence intensity generated by PI and DNA was identified.The results indicated that the fluorescence intensity of CICC1447 improved by 6% and 13.56% compared to normal.And the fluorescence intensity of CICC1339 improved by 3% and 7%.So the further conclusion was made that mild pressure could increase the permeability of cell membrane of S.cerevisiae.
  • WANG Jin-yan, PAN Ying, DING Xiu-zhen, KONG Xiang-zhen, HUA Yu-fei
    Food and Fermentation Industries. 2013, 39(08): 37-41. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.025
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    This paper mainly studied the antioxidant activity of reduced glycinin enzymatic hydrolysates.Firstly,different glycinin hydrolyzates with or without reduction were prepared,then characterized the degree of hydrolysis,the cysteine content,molecular weight distribution and antioxidant activity.Finally,the correlation between antioxidant activity and sulfhydryl content was analylized.The results showed that the glycinin with reduction has good enzymatic hydrolysis properties compared with the ones without reduction,and there was significant correlation between Clear rate to DPPH or Ferric ion reducing antioxidant power and sulfhydryl content,also there was correlation between Ferrous ion chelating power and sulfhydryl.
  • SUI Yuan-yuan, WANG Zhao-sheng, LI Zhong-tao, WANG Xiao-li, CHENG Chun-niu
    Food and Fermentation Industries. 2013, 39(08): 42-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.011
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    Enzymatic characterization of polyphenol oxidase(PPO) from Caozhou Chaenomeles sinensis was determined spectrophometrically using catechol as substrate.The results showed that the optimum pH and temperature for the enzymatic oxidation were 5.0 and 30℃,respectively.Thermal inactivation between 60 and 90℃ was observed to be biphasic with activation energy of 112.95 kJ / mol.The reaction kinetic for PPO-catalyzed browning was in accord with Michaelis-Menten equation,where the Michaelis constant Km and the maximum velocity value Vmax were 6.92 mmol / L and 769.23 U,respectively.NaHSO 3,ascorbic acid,L-cys,citric acid and EDTA-2Na significantly inhibited the PPO activity in the order of NaHSO 3 > ascorbic acid > L-cys > citric acid > EDTA-2Na.Na+and K+had no effect on PPO activity.The decreased PPO activity was observed in presence of Al3 +,Ba2 +and Cu2 +.Mg2 +,Mn2 + and Ca2 +activated PPO at lower concentration(1 mmol / L) while inhibited at higher concentration(10 mmol / L).
  • CHEN Xu-sheng, DONG Nan, MAO Zhong-gui
    Food and Fermentation Industries. 2013, 39(08): 47-52. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.012
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    To develop an automated feeding strategy for ε-poly-L-lysine(ε-PL) production during fed-batch fermentation and resolve the problem of ε-PL synthesis rate decreased in the middle phase of fermentation derived from the decrease or cease of Streptomyces sp.M-Z18 cell growth,we have investigated DO-stat feeding glycerol approach and constant feeding different organic nitrogen sources during fermentation in this study.Based on the optimization of initial glycerol concentrations(60 g / L),different ranges of glycerol concentrations(0 ~ 2,0 ~ 10,0 ~ 20,0 ~ 30 g / L) have been achieved by DO-stat feeding strategy during fed-batch fermentation,and determined by 0 ~ 10 g / L as the optimal concentration for ε-PL production and cell growth by Streptomyces sp.M-Z18.The experiments of feeding beef and yeast extracts during fed-batch fermentation from 96 h showed that yeast extract had significantly enhanced by 28.7% in ε-PL production when pH was kept at 3.8.When DO-stat feeding glycerol approach and constant feeding yeast extract together with the two-stage pH control strategy(3.5→3.8) was simultaneously performed in ε-PL fedbatch fermentation by Streptomyces sp.M-Z18,ε-PL production and productivity were finally attained by 38.77 g / L and 4.85 g /(L·d),respectively,after 196 h fermentation.
  • ZHAI Ying-xue, LENG Yun, YI Yao, WANG Zhen
    Food and Fermentation Industries. 2013, 39(08): 53-58. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.013
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    The effects of nitrogen and different light intensity(35 μmol photons /(m2·s),135μmol photons/(m2·s),280μmol photons/(m2·s)) on the growth,total fatty acid(TFA),arachidonic acid(AA) and pigment composition of Parietochloris incisa was investigated.The results suggested that the cultures showed relatively slow increase in biomass under nitrogen-sufficient and low(135μmol photons /(m2·s)) light intensity.The nitrogen-sufficient and high light intensity [280 μmol photons /(m2·s) ]culture reached the highest biomass at the average rate of 7.23 g / L.An increase in TFA was in company with the accumulation of AA in nitrogen-sufficient medium and certain light intensity.The highest percentage of TFA and AA was 38.02% and 16.10% in the light intensity of 280 μmol photons /(m2·s) or 135μmol photons/(m2·s),respectively.Under nitrogen-sufficient culture,carotenoids content was considerably lower relative to that observed during cultivation on complete medium and did not exceed 9.60 mg / L in all these cases.The highest chlorophyll content reached 150.00 mg / L in the nitrogen-sufficient medium and moderate irradiance cultures.
  • GAO Xian-li, YAN Shuang, SUN Peng-fei, LU Jian
    Food and Fermentation Industries. 2013, 39(08): 59-62. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.026
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    In this paper,vinegar secondary precipitate was prepared by centrifugation coupling with vacuum freeze-drying.By comparison with the supernatant of vinegar,the proximate indices and characteristics of proteins of the vinegar secondary precipitate were analyzed using SDS-PAGE and HPLC.Results showed that vinegar secondary precipitate was mainly composed of proteins and small quantity of NaCl and free amino acids.The proteins in vinegar secondary precipitate were existed in the forms of high molecular weight proteins or their polymers(> 116 kDa).Its amino acid composition was obviously different from that of the supernatant,and its average hydrophobicity(HΦ avg) was obviously higher than that of the supernatant.In conclusion,the amino acid composition and higher HΦ avg of proteins in vinegar secondary precipitate were important contributors for the formation of vinegar secondary precipitate.
  • LI Miao-yun, LI Yuan-hui, ZHAO Gai-ming, LIU Yan-xia, GAO Xiao-ping
    Food and Fermentation Industries. 2013, 39(08): 63-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.027
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    In order to study the effect of the kinetic parameters of spoilage bacteria in chicken products flesh and bones on the shelf life,the pallet-packaged flesh and bones were placed in the fridge at selected storage temperatures(5,10,15,20,25 ℃).The modified Gompertz model was used for data fitting,and the growth kinetics parameters of Pseudomonas and lactic acid bacteria were described at different temperature.Pearson correlation coefficient was applied to study the relevance between kinetic parameters and sensory shelf life.The results showed that the growth rate of lactic acid bacteria and pseudomonas increased and the lag phase λ(h) shortened gradually as the temperature increased.At 10,15,20,25 ℃,the lag phase λ(h) of lactic acid bacteria were 0.93,0.28,1.87,0.23 h and the lag phase λ(h) of Pseudomonas were 33.05,6.38,1.69,6.38 h respectively.At 5 ℃,the lag phase λ(h) of lactic acid bacteria and pseudomonas were 28.98 and 89.17 h respectively,that is to say,low temperature inhibited the growth of microorganisms.The lag phase λ(h) of lactic acid bacteria and Pseudomonas was significantly correlated with the shelf life,wherein their correlation coefficients were 0.929 and 0.987 respectively.The growth of lactic acid bacteria and Pseudomonas was significantly correlated with the quality of flesh and bones,wherein the kinetics of growth parameters lag phase λ(h) had the best correlation with shelf life.Therefore,in order to extend the shelf life of products and ensure the quality of product,we should control the environment temperature strictly and extend the lag phase λ(h) of microorganisms in the manufacturing process of prepared chicken products flesh and blood to inhibit the growth of microbes.
  • ZHOU Hou-yuan, LI Bian-sheng, RUAN Zheng, LIU Juan, GUO Wei-bo, LIN Guang-ming
    Food and Fermentation Industries. 2013, 39(08): 68-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.028
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    The kinetics of reactions caused quality changes in broiler chicken wings during thermal processing at 100℃ was evaluated.The results showed that the cook loss of broiler chicken wings was much higher,while the shrinking was much lower than layer chicken.The curves of cook loss and area shrinkage during heating obeyed modified first-order kinetic equation.Color changes of broiler and chicken wings involved whitening and browning phases during heating.In the browning phases,the curves of color changes(L*,a*,b*,△E) obeyed zero-order kinetic equation.The toughness of layer chicken wings was much higher than broiler during heating.The curves of shear force following heating indicated two peaks,the first of which occurred at 30min processing.Both toughening phase and tenderizing phase around the first peak were modeled using a first-order kinetic equation.The texture indicators of layer chicken wings were higher than broiler during heating.The curves of hardness,springiness,chewiness after heating had one obvious peak,all the increasing phases were first-order kinetic equation.
  • YU Huan, ZHANG Ben-shan, WANG Jian-ping
    Food and Fermentation Industries. 2013, 39(08): 76-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.029
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    Preparing hydroxypropyl maltodextrin indirectly can improve the quality of the product by preventing the occurrence of Maillard reaction.Further more,it is easy for the product to be separated from the solution,thus reducing the production cost,etc.Therefore,hydroxypropyl maltodextrin was prepared by indirect method in this paper,and the physico-chemical properties of different degrees of substitution and different DE of hydroxypropyl maltodextrin were studied systematically.The results showed that the relative molecular weight decreased with the increase of DE value.However,its relative molecular weight had little changes with the change of degrees of substitution.Compared with unmodified maltdextrin,the transparency,transparent stability,freeze-thaw stability and viscosity stability all have been improved after modification.However,the retrogradation reduced.With the increasing degree of substitution and the reducing of the DE value,the changes were more obvious.
  • LEI Xin-xin, ZHANG Ben-shan
    Food and Fermentation Industries. 2013, 39(08): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.030
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    The waxy corn starch was used to prepare hydroxypropyl and octenyl succinic anhydride compound modified starch.The physical properties of waxy corn hydroxypropyl and octenyl succinic anhydride compound modified starch were investigated by Fourier transform infrared spectrometer(FT-IR),scanning electron microscope,X-ray diffraction(XRD),Brabender viscometer and so on.The results indicated that the FT-IR spectrum of compound modified cassava starch showed new absorption peaks at 1 550 ~ 1 610 cm-1,1 714 cm-1,demonstrating the introduction of RCOO—and C=O groups.The surface of the starch granule exhibited rougher and more irregular shape,but the crystalline structure was not changed.The transparency,freeze-thaw stability,emulsifying and emulsion stability after compound modification.
  • WANG Lu, LIANG Xiao-gang, LU Jian
    Food and Fermentation Industries. 2013, 39(08): 89-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.031
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    The objective of this study was to investigate the bacteria communities during the malting of Jiangsu malting barley by the methods of traditional culture planting combined with PCR-DGGE.The results showed that the number of bacteria increased during steeping and germination period,which reached the peak in the end of germination.Furthermore,bacteria growth was decelerated in the kilning period,but the viable counts of bacteria were generally higher in the malt than in native barley.Results showed that total of eleven bacteria species were detected,including Acinetobacter,Enterobacter,Erwinia,Flavobacterium,Kluyvera,Lactobacillus,Lactococcus,Leuconostoc,Pantoea,Streptococcus,and Wautersiella.
  • XIONG Tao, TANG Xiao-xing, HUANG Qiao-fen, HUANG Tao
    Food and Fermentation Industries. 2013, 39(08): 96-101. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.002
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    To find strains that could mix with lactic acid bacteria to ferment soybean meal with good quality,we isolated 13 strains from mildewed tofu,fermented soybean meal and soy sauce fermented concentrate by transparent cycle plate assay in the primary screening.Then A-12 was found to be the best strain in the secondary screening including the determination of enzyme activity,content of small peptides,degree of hydrolysis and acid-resistance.After physiological and biochemical identification and 16S rRNA sequence analysis,A-12 was identified as Bacillus subtilis.In addition,soybean meal was fermented by mixed culture of Bacillus subtilis A-12 and Lactobacillus plantarum NCU116,wherein the content of trysin inhibitors decreased by 98.8%,on the contrary,the content of crude protein and small peptide increased by 11.04% and 13.71% respectively.The fermented soybean meal had a sour smell and B.subtilis A-12 could be taken as a reference strain for the fermentation of soybean meal mixed with lactic acid bacteria.
  • FU Sha-li, CHEN An-jun, Pu Biao, ZENG Jun, GUO Shuang-shuang
    Food and Fermentation Industries. 2013, 39(08): 102-107. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.032
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    This assay studied the impact of different salt concentration fermentation on the quantity of lactobacilli from three vegetables and their propionic acid output.The research was to ferment radishes,cabbage and cowpea with new saline solutions,whose salt concentration was 4%,6%,8% respectively.The results showed that a new saline of 6% salt concentration was the most suitable one for three kinds of lactic acid fermentation for vegetables.In the new saline of the same 6% salt concentration,the speed of lactic acid fermentation was ranked as follows: cabbage ranked 1st,radish took up the 2rd,cowpea was the last one.But in the 6% old salt concentration,the difference of fermentation rate of three vegetables was not clear.From water isolation and identification of the three fermented vegetable pickles,there were six strains of Gram-positive,of which four strains belonged to Weissella cibaria,one strain was Leuconostoc citreum and another was Lactobacillus plantarum.We should fully consider the difference of vegetable species and made use of the advantages of the old saline in Pickle production.
  • ZHONG Hong-bo, HUAN Hui-jie, LEI Fen-fen, ZHAO Qiang-zhong, ZHAO Mou-ming, CUI Chun
    Food and Fermentation Industries. 2013, 39(08): 108-112. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.014
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    Two protease-producing marine bacterial strains,named SWJS33 and SWJS22,were isolated from samples of deep sea mud from the South China Sea.The protease in the fermented liquid of these isolate strains was researched.The results showed that proteases which produce by the strains of SWJS33 and SWJS22 could be used in wide ranges of pH and temperature.And they not only have good temperature stability,but also have good salt resistances.Based on the physiological and biochemical characteristics and analysis of 16S rDNA sequence of SWJS33 and WSJS22,the two strains were characterized and identified as species of Bacillus licheniformis and Bacillus amyloliquefaciens.And a new way is expected to the development and utilization of deep-sea microbial protease.
  • CAI Shaoli, YANG Zhangping, HUANG Jianzhong
    Food and Fermentation Industries. 2013, 39(08): 113-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.015
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    Xylanases from different sources have significant differences in their compositions and properties.In order to develop the industrial applications of xylanase from strain EIM-30,we studied its purification and enzymatic properties.After the crude xylanase from Trichoderma reesei EIM-30 was purified using lyophilization,fractional ammonium sulfate precipitation,Sephacryl S-200 High Resolution gel chromatography and HiTrapTMSP(HP) ion chromatography,two purified xylanases were obtained,which were respectively named as Xylanase A and Xylanase B.Xylanase A was purified about 3.58 times with 7.02% recovery of enzyme activity,and Xylanase B was purified about 3.29 times with recovery of 28.29%.SDS-PAGE showed that the molecular weight of Xylanase A and Xylanase B was 29.6 ku and 20.9 ku,respectively.The enzymatic properties showed that the optimum temperature of Xylanase A and Xylanase B was 55 ℃ and 60 ℃,respectively.The optimum pH of Xylanase A and Xylanase B were both 5.0.When the temperature was below 50 ℃ and the pH was in the range from 3.5 to 7.0,Xylanase A and Xylanase B both exhibited excellent stability.Xylanase A could be enhanced by Mn2 +and Tris,but inhibited by Fe2 +,Cu2 +and SDS.Xylanase B could be enhanced by Mn2 +while inhibited by Zn2 +,Ca2 +,Fe2 +,Cu2 +,Ba2 +,Mg2 +and SDS.
  • CHEN Jie, BAI Lin, LV Ya-Juan, XU Fei
    Food and Fermentation Industries. 2013, 39(08): 119-121. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.033
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    Potato starch waste was one of the main products in the potato starch industry.The starch waste contained a lot of organic matters.It would contaminate environment and resources.Researches had done on potato starch waste treatment by Aureobasidium pullulan without hydrolysis.The results showed that the COD concentration of starch waste didn't influence the Aureobasidium pullulans growth,and the concentration of organic matter could reduce with the time delay,but the amount of pullulan polysaccharide would rise up with the waste concentration increases,and COD removal amount would increases with the waste concentration rise.The treatment of potato starch waste by biological methods of Aureobasidium pullulans would be helpful to the environmental protection and economic benefit.
  • GUO Xiao-qing, WU Jin-hong, LIU Chang, LI Jian-qing, WANG Zheng-wu, YANG Ke-feng
    Food and Fermentation Industries. 2013, 39(08): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.003
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    The contents of total phenols and total flavonoids of stem and leaf ethanol extracts from Angelica keiskei Koidzmi was determined.Taken Rutin as the positive control,total antioxidant capacity,iron ion reduction / antioxidant capacity were investigated,the scavenging capability against superoxide anion free radicals,hydroxyl free radicals and DPPH free radicals were determined.The different antioxidant activities between stem ethanol extracts and leaf ethanol extracts were evaluated.Results indicated that total phenols and total flavonoids in leaves ethanol extracts were respectively 2.2 folds and 5.2 folds of stem ethanol extracts.Under the same conditions,the concentration of total flavonoids,antioxidant activities of the ethanol extracts of leaves and stems were positive correlated with the mass concentration of total flavonoids.The antioxidant activities of leaves ethanol extracts were significantly higher than stem ethanol extracts.Compared with rutin,scavenging capability of rutin against hydroxyl free radicals were greater than leaves ethanol extracts,but other antioxidation activities of rutin were lower than the leaves ethanol extracts and higher than the stem ethanol extracts.Results showed that leaf ethanol extracts from Angelica keiskei Koidzmi can be used as a natural antioxidant for development and utilization in the future.
  • ZHANG Fu-sheng, SONG Jia-xin, ZHENG Jiong
    Food and Fermentation Industries. 2013, 39(08): 128-132. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.034
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    The effects of hot water treatment on the texture of bamboo shoots were studied.Correlations among textural parameters of bamboo shoots(Dendrocalamus latiflorus) were also analyzed.The results showed that textural characteristics of bamboo shoots decreased significantly after the treatment,and the decreased was insignificant after treated for more than 10 min.The correlation analysis indicated the textural characteristics of bamboo shoots,including hardness,springiness,cohesiveness,chewiness,and resilience could well reflect the changes in texture of bamboo shoots.The above results will provide theoretical basis for the quality control of bamboo shoot during processing.
  • LI Jing, YAO Mao-jun, LI Jun, ZHAO Yong-biao, ZHAO Jun-hai
    Food and Fermentation Industries. 2013, 39(08): 133-137. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.016
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    The effects of tea polyphones(TP),dihydromyricetin(DMY),rosemary,Vitamin E(V E) and two synergists(ascorbic acid and citric acid) on the oxidative stability of the Paeonia seed oil extracted by supercritical CO 2 were studied by Schaal experiment.Using peroxide value(POV) and thathiobarbituric acid(TBA) as the evaluation index,the results showed that 0.02% TP and 0.02% DMY exhibited greater anti-oxidative effect than others,and TP with ascorbic acid(V C) or critic acid(CA) had great synergistic effect,and the effect of V C is superior to that of CA.0.01% TP with 0.01% DMY and 0.01% V C had remarkable anti-oxidative effect on the oil.The shelf time of the oil could be prolonged from 1.4 months to 12 months in 20℃ by the anti-oxidant complex.
  • LI Peng, SHEN Xuan-ri, TAO Mo, CHEN Ting
    Food and Fermentation Industries. 2013, 39(08): 138-142. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.035
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    Tilapia scale gelatin was used as wall material,corn oil was mobile phase,sorbitan tristearate(Span 65) was emulsifier,ultrasonic technology was applied to prepare ascorbic acid microcapsules.The effects of emulsion,mobile phase,and ratio of gelatin and ascorbic acid were discussed.The results showed that the best parameters were: 1mL mixed solution at the mass ratio 15mg / mL gelatin and ascorbic acid with 2∶ 1,100 μL emulsion,20 mL corn oil,0.12 g / mL transglutaminase react at 40 ℃ for 7 hours.Under the above condition,the obtained microcapsules had an average particle diameter of 3.57 μm.The encapsulation efficiency was 89.78%,higher than mammalian gelatin encapsulate of 57.3%.This indicated that fish scale gelatin can replace mammalian gelatin.
  • PAN Guang-kun, JI Hong-wu, LIU Shu-cheng, SU Wei-ming, LU Hong-yu, PAN Chuang
    Food and Fermentation Industries. 2013, 39(08): 143-148. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.036
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    The effects of frying temperature,time,and soy protein isolate addition to the wheat flour-based batter on the quality of fried breaded shrimp were evaluated.The coating,moisture loss,oil absorption,color,and texture on the effects of the products were determined.The results showed that soy protein isolate(SPI) added batters significantly increased the coating warping ability(P < 0.05),reduced moisture loss and oil absorption of fried breaded shrimp(P < 0.01).Under the same frying conditions,the lowest oil content of breaded shrimp was found when 10% SPI was added to the batter.Frying temperature,and time significantly(P < 0.01) affected moisture loss,oil absorption,color,and texture of fried breaded shrimps.As frying temperature and time increases,the moisture loss and oil absorption of breaded shrimps increases.In addition,the best brittleness of breaded shrimps was achieved when frying temperature was 170 and the frying time was 4 min.
  • GU Miao-qing, ZHOU Hou-yuan, LI Bian-sheng, RUAN Zheng, GUO Wei-bo, LIN Guang-ming
    Food and Fermentation Industries. 2013, 39(08): 149-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.037
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    In order to produce roasted broiler chicken wings of high quality and chewiness,combination of hot air drying and roast at high temperatures were used to get a kind of ready-to-eat snack food,whose optimum processing parameters were obtained by response surface methodology(RSM).The effects of hot air drying temperature(80 ~ 100℃),middle moisture content(40% ~ 50%) and roasted temperature(150 ~ 200℃) on chewiness,shear force and Sulfo-Barbitone Acid(TBA) value were studied.Data were standardized by queuing analysis and entropy weight method was applied to got weight coefficients of each index and the final comprehensive score of multi-index system.The results showed that as hot air temperature and middle moisture content raised,chewiness and shear force increased and then fell.However chewiness decreased with the raise of middle moisture content.The effects of middle moisture content and roasted temperature were more significant than hot air drying temperature(P < 0.05).In addition,interaction effect of middle moisture content and roasted temperature on chewiness and shear force was significant(P <0.05).Weight coefficients of hot air temperature,middle moisture content and roasted temperature was 0.270,0.412 and 0.315 respectively by entropy weight method.Box-Behnken design was applied to confirm the optimum experiment condition.Design expert analysis indicated that the best hot air drying temperature,middle moisture content and roasted temperature were 90℃,43% and 170℃ respectively.Under these conditions,the quality indexes of roasted chicken wings were chewiness of 14.42kg,sheer force of 8.10kg,TBA value of 0.623mg / kg and comprehensive score of of8.26on average with a 1.08% relative error comparing with the predicted value of model.
  • XIA Qiu-min, WANG Xiao-hong, MENG Yong-hong, LIU Ying-ping, HE Xiao-huai, GUOYu-rong, DENG Hong
    Food and Fermentation Industries. 2013, 39(08): 157-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.038
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    On the basis of cold pulping machine which was manufactured by ourselves,the effects of removing peel pre-squeezed on the quality of apple juice concentrate was studied.Under the new processing,the modification of parameters such as color,pesticide residue,total phenol and pectin content for the apple juice were analyzed through control experiments.The tests results showed that color value of apple juice concentrate was increased 97.4%,pectin and phenols was decrease 34.77% and 3.42% respectively.At the same time,the pesticide residue of trichlorfon and dichlorvos in apple juice concentrate was lower 61.67% and 86.94% respectively compare to traditional processing techniques.Overall,the new process of cold pulping and peel removing pre-squeezed is very good for the production of high color value and pesticide free apple juice concentrates.It can be used to improve the fruit juice quality greatly,and accordance with the development trend of customers preference.Therefore,it will have a wide application in fruit juice industry.
  • TANG Wen-zhu, SUN Xiao-meng, HU Zi-yan, WANG Wei, LI Xian-zhen
    Food and Fermentation Industries. 2013, 39(08): 161-164166165. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.039
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    Endo-inulinase can selectively hydrolyze inulin to form fructooligosaccharides.Fructooligosaccharides has attracted much more attention in the industrial application due to its attractive features such as modifying gut microbial population,non-cariogenic,lowing total cholesterol and lipid in the serum,stimulating immune function and harmless to health,so it is known as prebiotics.In this paper,we discuss the functions and production of fructooligosaccharides,and particularly,we focus on the activity assay,properties,molecular biology,and application of endoinulinase,which is in favour of developing fructooligosaccharides in the application of foodstuff.
  • SONG Xiao-li, SHI Dong-sheng, WEN-Jia-wen, ZHANG Qing-wen, HONG Hou-sheng
    Food and Fermentation Industries. 2013, 39(08): 167-171. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.017
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    This review discusses the structure and its distribution of trehalose.It also introduces three different pathways for biosynthesis of trehalose as well as the biological characteristics of trehalose.
  • MENG Xian-jun, SHAO Chun-lin, BI Jin-feng, CHEN Qin-qin, LI Bin, ZHANG Jia-chen
    Food and Fermentation Industries. 2013, 39(08): 172-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.040
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    Blueberry belongs to Vaccinium fruit genus.Except for the basic nutrients,it has abundant of anthocyanin and superoxide dismutase(SOD).It can prevent tumor,scavenge free radicals and prevent eye diseases.The recent research achievement of processing technology was summarized,involving processing technology of blueberry beverage,drying products and functional nutrients.The aim of this paper is to provide theoretical basis for blueberry processing.
  • XU Yong-xia, LIU Ying, JIANG Cheng-cheng, ZHU Dan-shi, LI Jian-rong, ZHAO Wei
    Food and Fermentation Industries. 2013, 39(08): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.008
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    Solid-phase microextraction(SPME) is an innovation of solvent free sample preparation technology which successfully overcomes traditional sample preparation methods by integrating sample handling operations such as extraction,pre-concentration,and instrumental analysis into a single step.It has been widely used to analyze flavor components due to its simple,inexpensive,solvent-free,time-efficient,portable and easy-to-automate properties.Aquatic products are popular among customers because of its special aroma.Study on volatile flavor compounds of aquatic products is to provide some reference on freshness evaluation,processing and quality control.This review describes the solid-phase microextraction technique and its development.It summarizes the current research in aquatic products.Meanwhile,the promising prospect of SPME for future application in aquatic products is also discussed.
  • TAN Si, ZHOU Zhi-qin
    Food and Fermentation Industries. 2013, 39(08): 182-184186185. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.004
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    Phloridzin is a kind of dihydrochalcone mainly found in the plants of the genus Malus Mill.The current literature suggests that Phloridzin has a wide variety of biological activities,including anti-hypoglycemic effect,anti-oxidation and anti-cancer.In this paper,the current research status was reviewed.The synthesis and growth distribution,analytical techniques,biological activity as well as utilization of phloridzin in food and medicine were summarized.Finally,the future research directions for phloridzin were proposed to provide new information for further exploitation and utilization in China.
  • YANG Da-jiao, REN Tian-bao, WANG Feng-qin, XIE Hui, SONG An-dong
    Food and Fermentation Industries. 2013, 39(08): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.018
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    With the increasingly resting cell rate and resting cell products,production of resting cell fermentation had been a research topic due to cells can't be propagated in resting cell culture system and thus can be converted to resting state.There are a variety of enzyme systems at work.Present research achievements,crafts advantages,culture systems and resting cell of metabolic processes were reviewed in this article,which also referred to unsolved problems in this field so far and the orient of development in future.
  • HAN Shuai, Gao Ting-ting, LIU Yu-ping, SUN Bao-guo
    Food and Fermentation Industries. 2013, 39(08): 192-197. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.009
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    The volatile constituents in Laoyipinxiang Douchi were extracted by simultaneous distillation-extraction.The extractive was analyzed by gas chromatography-mass spectrometry,accompanying by comparison of retention indexes(RIs) of separated constituents with the RIs reported in the literature.111 compounds were indentified,including 35 esters,25 pyrazines,10 aldehydes,8 heterocyclic compounds,8 ketones,8 phenols,5 hydrocarbons,5 alcohols,3 carboxylic acids,2 sulfides,and 2 nitriles.Their relative contents were determined by peak area normalization method.The main volatile flavor components identified in the relatively higher peak area percentage(> 2%) were tetramethyl pyrazine(10.96%),trimethyl pyrazine(4.97%),benzaldehyde(3.56%),methyl linoleate(2.96%),phenylethyl alcohol(2.95%),hexadecanoic acid(2.92%),dimethyl trisulfide(2.76%),and 1-pentanol(2.62%).According to the odor characteristics of the identified constituents,it can be known that these compounds including tetramethyl pyrazine,trimethyl pyrazine,isoamyl acetate,2-phenylethyl acetate,guaiacol,benzaldehyde,phenylethyl alcohol etc.made a greater contribution to the odor characteristics of Laoyipinxiang Douchi.
  • YANG Jin-yi, LI Ping, LEI Hong-tao, WANG Hong, XU Zhen-lin, SUN Wen-jia, SUN Yuan-ming
    Food and Fermentation Industries. 2013, 39(08): 198-202. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.041
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    Develop an immunoassay method for determination of clenbuterol.A direct competitive chemiluminescent enzyme immunoassay(dc-CLEIA) was developed for determining clenbuterol.The results showed that the optimized assay conditions for both the highest sensitivity and the best stability were as follows: coating antigen concentration was 25 ng / mL,and dilution fold of antibody enzyme conjugate in 0.02 mol / L pH 7.0 PBS dilution was 80 000.The developed method presented an IC 50 of 0.09 ng / mL,a detection limit of 0.01 ng / mL,a linear range of 0.02 to 7.59 ng / mL.Intra-and inter-batch CV relative standard deviations were below 15%.The analytical recovery rate in urea,pork,liver and fodder sample was 94.5%,95.3%,90.7%,94.1%,respectively.A comparison result between HPLC and the developed assay showed better relativity.The method is sensitive and stable,and it indicates that the dc-CLEIA method can be used to analyze sample.
  • Zhang Jie, Wang Yan-fei, Wang Xuan, Wang Xiao-jin, Gu De-zhou, Zhang Hui-yuan, Shang Shi-jin, Wang Juan, Wang Qi, Wang Pei-rong, Chen Guang-quan, Yue Jia-chang
    Food and Fermentation Industries. 2013, 39(08): 203-206. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.005
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    The core technology is the use of chromatophore on the F0F1-ATPase molecular motor biosensor for rapid detection of Shigellasonnei in the food.Specific IpaHprobe were connected with F0F1-ATPase's ε subunit using avidin-biotin system,and then biosensors were constructed,the test samples and negative sample,respectively,were combined with biosensors,to compare their catalytic ATP synthesis after 10 min.Shigellasonnei DNA in the samples could be tested.The amount of ATP synthesis could be detected by measuring the amount of H+,while the amount of H+could be indicated by fluorescence intensity through luciferase-luciferin assay.The results of our experiments showed that optimum conditions for detection were the concentration of chroIpaH was 0.031 mg / mL and the concentration of Shigellasonnei DNA was 40 ng / mL.Results from the detection of actual samples were in good agreement with those from traditional detection methods and PCR detection method.
  • WANG ya-nan, HU hua-li, ZHANG xuan, GU rong-xin, LI peng-xia
    Food and Fermentation Industries. 2013, 39(08): 207-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.006
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    In the present study,we evaluated the effects of controlled atmosphere on the content of pectin and the activities of relevant metabolizing enzymes(PE,PG,CX) in the kiwifruit cultivar Hongyang.Postharvest kiwifruits were stored under air(control) and air-O 2-CO 2 atmosphere(1 ± 0.5℃,80% ~ 98% relative humidity) with different gas compositions,i.e.,CA 1(2%O 2 + 3% CO 2),CA 2(2%O 2 + 6% CO 2),CA 3(5%O 2 + 3% CO 2),and CA 4(5%O 2 + 6% CO 2).Results showed that the fruit soften was closely related with PG and CX,maybe had no direct relation with PE.Controlled atmosphere CA 1 and CA 3 could significantly prolong postharvest storage period as long as 120 d.However,the controlled atmosphere CA 1 was the most effective in suppressing the activities of cell wall-degrading enzymes and preventing pectin decomposition,further delaying the fruit softening and extending the shelf life of Hongyang kiwifruits.
  • WEI Bao-dong, ZHAO Shuai, CHENG Shun-chang, NA Hong-ying, ZHAO Yin-ling, JI Shu-juan
    Food and Fermentation Industries. 2013, 39(08): 212-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.042
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    In order to achieve the long-distance transportation of leafy vegetables at room temperature,the effect of CO 2 with different concentrations(0,3%,6%,9%,12%,15%,18%) on the storage quality of Bok choy at room temperature(20 ± 1℃) was investigated.The results showed that with the extension of storage time,chlorophyll content,Vc content and reducing sugar content were decreased,yellowing index and the weight loss were gradually increased,and soluble solids content increased first and then decreased.At the eighth day of storage,the weight loss rate of each treatment was not significant;Chlorophyll content and yellowing index with CO 2 were smallest;Vc content,soluble solids content and reducing sugar content with the treatment of 9% and 12% CO 2 was significantly higher than other treatments and Bok choy still had market value at room temperature after 6d.
  • YAN Yan, WANG Ming-li, Li cen, LU Ya-li
    Food and Fermentation Industries. 2013, 39(08): 216-220. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.043
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    Effects of different treatments of Debaryomyces hansenii on biocontrol efficiency of postharvest diseases were evaluated in this paper.In vitro experiment,D.hansenii at 108CFU(colony-forming unit) / mL provided the best inhibitory zone diameter in the oxford cup.The inhibition zone diameter was up to 20.6 mm.The inhibition rate of spore germination were 5.2% in PDB after 24 hours,and the germtube length were 11.4 μm.In vivo experiment,at the levels of 108CFU / mL,lesion dimameter was 3.6mm,the disease incidence was 7.4%,the midew index was 7.8% and the control efficacy was up to 92.3%.The treatments of antagonistic bacteria could lower the losses of total sugar and Vc.They also could prevent total acid growth caused by mildew.D.hanseniiat at 108CFU significantly preserved the quality of orange and the blue mold was inhibited at 25℃.
  • GUO Yuan-yuan, LU Xiao-xiang, LI Jiang-kuo, LIANG Bing, GUO Xing-yue, CHEN Shao-hui, ZHANG Peng
    Food and Fermentation Industries. 2013, 39(08): 221-225. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.044
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    In order to investigate the effect of different concentrations natamycin on the freshness retaining of green juglans,the green juglans were treated with natamycin and stored at(0 ± 0.5) ℃.The result showed that: compared with control group,natamycin could regulate the physiological metabolism of green juglans and had antiseptic effect.It effectively inhibited fruit deterioration.The storage quality of green juglans was evidently improved by natamycin treatments.The study showed that 1 000 mg / L natamycin treatment could reduce effectively the decrease of decay rate.Original color was kept by natamycin treatments.Natamycin 1 000 mg / L treatment can delayed the decrease of MDA content.The activity of catalase(CAT) was promoted effectively,the activities of polyphenol oxidas(PPO) and lipoxygenase(LOX) were maintained at lower level.The natamycin treatments had better preservation effect.
  • GUO Meng-meng, LI Zhi-wen, ZHANG Ping, NONG Shao-zhuang, LIU Li, LIU Xiang
    Food and Fermentation Industries. 2013, 39(08): 226-232. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.045
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    The common food preservative Potassium sorbate was used as control on the study of Natamycin on Botrytis cinerea virulence and preservation of postharvest grapes.The inhibitory activity of Botrytis cinerea hyphae growth in antibacterial liquids with different concentrations was measured to determine its inhibitory virulence.The preharvest grapes were soaked by antibacterial liquid,and then their sensory indicators,inherent quality and metabolic physiology were evaluated to study the inhibitory effect of Natamycin on gray mold after grape harvest respectively.The results showed that the value of EC 50 of Natamycin antibacterial liquid(EC 50 = 433.96 mg / L) was significantly less than that of potassium sorbate preservative solution(EC 50 = 5753.65 mg / L).Compared with the control,treatment with Natamycin before harvest could effectively inhibit the increase of grape mildew and stems browning index.Furthermore,it was better to keep the soluble solids in fruit,titratable acidity and content of Vc,and significantly inhibited the increase of berry breathing strength in late storage,membrane permeability and the increase of MDA.In summary,Natamycin can significantly inhibit in the growth of gray mold after grape harvest and has a bright application prospects in biological preservation field of fresh grapes.
  • YIN Zhen-xiong, LIANG Jun-yu, SONG Shen, ZHAO Bao-tang, YAO Jian, ZHANG Ji
    Food and Fermentation Industries. 2013, 39(08): 233-237. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.019
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    With the Xanthoceras sorbifolia seeds oil was extracted via hot salt water method.Mathematical model between the primary factors and respond value was built by respond surface method and GC-MS fatty acid composition analysis.The results showed that when the stirring speed was 40 r / min,the dosage of NaCl was 10%,material liquid ratio was 1∶ 3.5(g∶ mL),the oil extraction rate can reach to 70.06% and it is highly consisted with the mathematical model;GC-MS analysis showed that the seed oil mainly contained 8 fatty acids.Among them,linoleic acid,one essential fatty acid was up to 42.83%.
  • ZHANG Hui, QIAO Yong-jin, QI Wen-yuan
    Food and Fermentation Industries. 2013, 39(08): 238-244. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.020
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    In order to obtain the optimum extraction process parameters of total flavonoids from young barley leaves,the effects of liquid-solid ratio and ethanol volumetric fraction and extraction time on flavonoids extraction yield were studied.Young barley leaves were macerated into ethanol solvent.Central Composite Design was applied to optimize extraction process parameters.The results indicate that the influence on the response value of test factors were as follows: liquid-solid ratio > extracting time > ethanol volume fraction.The optimum extraction process parameters were as follows: Liquid-solid ratio 29 mL / g;ethanol volume fraction 90% and extracting time 100 min.Under these conditions,the value of total flavonoids extraction yield was 946.63 μg / g which was very close to the predicted value of 950.36 μg / g.The conclusion is that response surface methodology could be applied to optimize the extraction process parameters of total flavonoids from young barley leaves and the optimized extraction process parameters could be provided a reference for industrial production of flavonoids compound from young barley leaves.
  • ZHENG Yi, LI Yong, WANG Wei-dong, SHI Qiu-yi
    Food and Fermentation Industries. 2013, 39(08): 245-249. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.08.007
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    The optimum processing conditions of hot water extraction of Alpinia oxyphylla polysaccharides were studied by single factor experiments and Box-Behnken design.The antioxidant activities of fruit of Alpinia oxyphylla polysaccharides were investigated using four different in vitro antioxidant assays: 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activities,reducing power,hydroxyl radical scavenging activities and chelating ability.The results showed that when the extraction parameters were controlled at liquid-to-solid ratio of 20∶ 1(mL / g),extraction temperature of 94℃,and extraction time 110 min,the polysaccharides yield could be up to 7.71%.DPPH radical scavenging activities,hydroxyl radical scavenging activities,reducing power and chelating ability of fruit of Alpinia oxyphylla polysaccharides were dependent on their concentrations.Half maximal effective concentration(EC 50) of DPPH radical scavenging activities,hydroxyl radical scavenging activities and chelating ability were(0.21 ± 0.02) g / L,(1.34 ± 0.03) g / L and(1.65 ± 0.1) g / L respectively.