25 September 2013, Volume 39 Issue 09
    

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    Food and Fermentation Industries
  • The diversity and community structure of acid-producing bacteria in Sichuan Dongcai and its fermentation forth
    WANG Ran, YIN Xi, LI Xiao-lin, AO Xiao-lin, ZHANG Xiao-ping, PU Biao
    Food and Fermentation Industries. 2013, 39(09): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.018
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Thirty-seven acid-producing bacterial strains were isolated from Sichuan Dongcai and its fermentation forth using 6 kinds of media. According to the production of acid,qualitative analysis of lactic acid and analysis of16S rDNA RCP-RFLP,seventeen isolates were selected to be sequenced and construct the phylogenetic tree. The results showed that all strains had a certain ability to produce acid,and the ability of producing acid of most strains was good,and 70% strains produced lactic acid in the fermentation process. There was a certain genetic diversity for the tested strains,and the dominant acid-producing bacteria in Sichuan Dongcai and its fermentation forth were Pediococcus pentosaceus,Enterococcus and staphylococcus. In addition,the fermentation time have a great influence on the microflora of acid-producing bacteria in Sichuan Dongcai and its fermentation forth. In the Dongcai fermented 4 years,Staphylococcus epidermidis was found,indicating that long curing time was difficult to guarantee the quality of Dongcai.
  • Investigation on diversity of entophytic fungus community in Xisha wild Noni( Morinda citrifolia L. ) seed
    CHENG Chi, LI Hui, LIU Yang, LI Jin-xia, YAO Su, BAI Fei-rong, TAN Wang-qiao
    Food and Fermentation Industries. 2013, 39(09): 7-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.001
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    Through leaf surface disinfection,strain isolation and purification,ITS rDNA and 26S rDNA D1 /D2region sequence determination and phylogenetic analysis,a priliminary study on the diversity of culturable entophytic fungus community in seeds of Xisha wild Noni was conducted. 48 entophytic fungus strains were isolated,among which39 strains were yeasts,9 strains were molds. 39 yeast strains were belong to 5 species in 4 genera. The dominant yeasts( abundance) were Eremothecium coryli( 31. 25%),Pseudozyma aphidis( 27. 08%) and Cryptococcus flavescens( 16. 67%). 9 mold strains belonged to 4 species in 4 genera. The dominant molds( abundance) were Phaeoacremonium sp.( 8. 33%) and Gibberella sp.( 6. 25%). The results indicated that there was a significant diversity in culturable entophytic fungus community in seeds of Xisha wild Noni and the dominant entophytic fungus were yeasts.Parts of those strains had potential pharmaceutical value.
  • The extracellular protease from Micrococcus luteus KDF1: properties and characterization of its hydrolysates from soy protein
    CHEN Xi, CHEN Hong, LIU Mao, LI Chun-qiu, ZHANG Hui-min, XU Miao, FENG Zhen
    Food and Fermentation Industries. 2013, 39(09): 11-17. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.019
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    The enzymatic properties of extracellular protease from predominant strain Micrococcus luteus KDF1 isolated from Kedong sufu and the amino acid profiles of its hydrolysates from soybean protein were researched. Using casein as substrate,the effects of temperature,pH,NaCl,ethanol and metal ions on activity and stability of the extracellular protease from Micrococcus luteus KDF1 were studied by means of enzymatic technology. The extracellular protease from Micrococcus luteus KDF1 exhibited maximal activity at 40℃ or at pH 9. 0,and high stability at 20 ~ 40 ℃or at pH 7. 0 ~ 9. 0. The high stability and activity of extracellular protease from Micrococcus luteus KDF1 were exhibited in both 9 % NaCl and 8 % ethanol. The activity of extracellular protease from Micrococcus luteus KDF1 was significantly enhanced by the presence of Ca2 +and Mg2 +ions. Hydrolysis of soybean protein isolates with extracellular protease from Micrococcus luteus KDF1 increased the level of total free amino acids,essential amino acids and flavor amino acids. The results showed that extracellular protease from Micrococcus luteus KDF1 seemed to be good candidate enzyme for acceleration of fermented soybean food ripening.
  • Study on micro level characteristics of two different forms amylose-stearic acid
    LIU Qing-qing, HU Fei, LI Xiao-xi
    Food and Fermentation Industries. 2013, 39(09): 18-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.020
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    Micro level characteristics of two different structure stearic acid complexes with high-amylose maize starch were studied. TypeⅠcomplex and type Ⅱcomplex were formed at different crystallization temperature. Better thermal stability was shown on type Ⅱcomplex; the two different complexes both showed V-type crystalline structure,but degree of crystallinity of typeⅠcomplex was higher than type Ⅱ; type Ⅱcomplex appears to be smoother and more homogeneous than typeⅠ on the microscopic level. It revealed that mechanism and interaction of the complexation between amylose and fatty acid were different.
  • Studies on textural and water distribution properties of myofibrillar protein and fat substitute mixed gel
    MA Yun, YANG Yu-ling, PENG Xiao-bei, YOU Yuan
    Food and Fermentation Industries. 2013, 39(09): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.021
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    The effect of heating temperature on textural and water distribution properties of myofibrillar protein( MP) and fat substitute( FS) mixed gel were investigated using a low field NMR and textural analyzer,respectively.The effect of MP proportion,pH and ionic strength on the texture properties of MP-FS mixed gels were studied by orthogonal test of L9( 3)4. The results showed that water movement was restricted and values of spin- spin relaxation time( T22) decreased at higher temperature. The hardness and springiness of MP-FS mixed gels increased with temperature or pH values. The hardness of the mixed gels increased with higher MP proportion. The order of influencing texture properties of the mixed gels were MP proportion,pH and ionic strength. The optimal conditions of mixed gel were MP proportion 66. 67%,pH 6. 0,ionic strength 0. 7.
  • The synergistic sterilization effect of naringin and pulsed electric fields on Saccharomyces cerevisiae
    CHEN Jing, ZENG Xin-an, WANG Man-sheng
    Food and Fermentation Industries. 2013, 39(09): 27-30. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.022
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    The synergistic sterilization effect of naringin and pulsed electric fields( PEF) treatment on Saccharomyces cerevisiae was investigated. Results indicated that naringin and PEF both exhibited sterilization effects. The sterilization index of Saccharomyces cerevisiae significantly increased after the treatment of PEF combined application of naringin. Results of the treatment to Saccharomyces cerevisiae by 0. 7 g / L naringin for 5 h along with PEF( 20kV / cm) for 2400,3600 and 4800 μs indicated that the sterilization ratio reached 64. 71%,79. 83% and 93. 87%,respectively,which were almost 2 times to the treatment effect only by PEF and 2. 5 times to only by naringin at the most serious condition.
  • The effect of fed-batch fermentation on growth of C. cohnii and accumulation of DHA
    XIAO Shang, SUN Li-jie, YAO Li-min, WU Jin-yong, LU Shi-yao, Li Jun, YAO Jian-ming
    Food and Fermentation Industries. 2013, 39(09): 31-35. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.014
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    In order to provide reference for industrialized production of DHA,the effect of fermentation mode on the growth of C. cohnii and accumulation of DHA was studied. After optimization of the initial concentration of glucose during batch fermentation,we got the maximal DHA production when the concentration of glucose was 60g / L. Under this condition,the DHA yield reached 0. 8g / L after cultivating for 9 days. Based on the research of batch fermentation,30g glucose per liter of medium was fed once during stationary phase,the DHA yield reached 1. 27g / L after cultivating for 9 days. What's more,when glucose was fed once every 24 hours to keep the concentration of glucose at20g / L,the DHA yield reached 1. 72g / L after cultivating for 9 days. Results showed that fed-batch fermentation was superior to batch fermentation in the accumulation of DHA in C. cohnii.
  • Synthesis of retinol palmitate catalyzed by immobilized lipase in a solvent-free system
    TENG Fei, TANG Lu-hong
    Food and Fermentation Industries. 2013, 39(09): 36-40. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.015
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    It was the first time that vitamin A palmitate was successfully synthesized through catalyzation with immobilized enzyme in solvent-free system. The results showed that the interesterification could take place between vitamin A acetate and methyl palmitate in solvent-free system,wherein the latter was the acyl donors. The conditions for synthesis were optimized as follows: speed was 250 r / min,temperature was 60 ℃,mass fraction of immobilized enzyme was 5%( g / g substrates),molar ratio of methyl palmitate to vitamin A acetate was 1. 3∶ 1. It would take 3h to reach the reaction equilibrium,and the conversion of vitamin A acetate was 26. 93%. In addition,we found that the reaction liquid could possess high ester concentration( 800g / L) and conversion( 80%) if the reaction was carried out in vacuum for another 12h after equilibrium point,.
  • Spectroscopic studies on the mechanism of penicillin binding bovine serum albumin
    LI Rui-guang, CHEN Li-jun, JIANG Tie-min
    Food and Fermentation Industries. 2013, 39(09): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.002
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    The interaction between penicillin G and bovine serum albumin was studied using fluorescence spectroscopy,synchronous fluorescence spectra,and circular dichroism spectra and incubated in pH6. 6,37℃ water bath. Static quenching was predominant between penicillin G and BSA,and non-radiation energy transfer between molecules was observed. The results showed that hydrogen bond played an important role in the binding reaction. It was found that fluorescence of tryptophan residue was quenched in the interaction of penicillin with bovine serum albumin and α-casein by Synchronous Fluorescence. The study about penicillin binding BSA by CD spectroscopy proved that the binding of penicillin and protein would change the protein conformation. It was further explained that penicillin and protein form steady compound in the cow's milk.
  • The impact of acid immersion on the yield of phytic acid and lipase from full-fat rice bran
    CHEN Guo-wei, CHEN Zheng-xing, YU Qiu-sheng
    Food and Fermentation Industries. 2013, 39(09): 47-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.023
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    The method of hydrochloric acid solution immersion was employed in extracting phytic acid and synchronously inactivating lipase in full-fat rice bran. The impact of acid concentration,temperature,time and solid to liquid ratio on phytic acid yield and residual lipase activity were studied. The best immersion conditions were obtained by orthogonal and verification experiment as follows: acid concentration 1. 2%,temperature 50 ℃,time 4 h and solid to liquid ration 1∶ 10. Under these conditions,the yield of phytic acid was 4. 63% and the lipase activity was reduced by 93. 6%.
  • Formation of fishy odor in tilapia muscle and smell change during iced storage
    LIU Hui-hong, HU Fei, FENG Qian-qian, LI Ping-fan
    Food and Fermentation Industries. 2013, 39(09): 52-55. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.003
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    Quality change and fishy odor development in tilapia during freezing storage were studied. Conjugated diene( CD) contents increased with lipid oxidation occurring in fish muscle. Significant increase of total volatile basic nitrogen( TVBN) values at the storage of 9d indicated that microbial spoilage was started in the muscle. Degree of lipid oxidation could be represented by the value of thiobarbituric acid reactive substances( TBARS),which increased continuously through the whole storage,It sharply increased after 9 days. Results of sensory evaluation showed that grassy odor was detected in fresh tilapia muscle and the intensity decreased during storage,while intensity of offodours including fishy,rancid and putrid odors increased as storage time extended. Fishy and rancid odors of sample increased significantly after day 6. Within the storage,no putrid odor was found in tilapia muscle until day 9. Correlations between chemical indexes and sensory evaluation scores showed that the off-odour in fish muscle was mostly due to lipid oxidation. In the late period of frozen storage,microbiological spoilage was more severe.
  • Dynamic changes of total flavonoids and polysaccharides content in Fructus ligustri Lucidi at different collecting periods
    DAI Yi, CAO Dian-jie, ZHANG Xing-fa
    Food and Fermentation Industries. 2013, 39(09): 56-59. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.004
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    Colorimetry was used to investigate dynamic changes of total flavonoids and polysaccharides content in Fructus ligustri at different collecting periods. The results showed that from August 20th to September 10th,the total contents of flavonoids in Fructus ligustri gradually increased,and from October 26th to December 23rd it gradually decreased. There was a fluctuation between September 10th and October 26th. The total flavonoids in Fructus ligustri exhibited a decreasing trend in polysaccharide content from August 20th to September 10th. However,from September10th to December 23,an opposite pattern was observed and the highest yield of polysaccharides was obtained on December 23,which was 10 folds than that obtained on September 10th. Overall,the total flavonoids showed negative relationship with polysaccharides content in at different collecting periods.
  • Optimization of the fermentation conditions of Escherichia coli KO11 converting monosaccharide into ethanol
    WANG Hao-xi, WANG Peng, WANG Jing, MOU Hai-jin
    Food and Fermentation Industries. 2013, 39(09): 60-65. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.012
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    The ability of converting monosaccharide into ethanol by recombinant Escherichia coli KO11 was studied and optimized. Ethanol could be effectively produced by KO11 which fermented a wide range of monosaccharides including hexose and pentose,whereas yeast utilized hexose only. Under the optimum conditions of pH 5. 5,37 ℃and 150 r / min,the maximum ethanol yield was obtained up to 94. 81%( 20 g / L glucose) after KO11 was cultured in LB medium by agitating for 4 h and standing for 20 h,and up to 94. 15%( 20 g / L xylose) after culturing by agitating for 12 h and standing for 15 h. In addition,KO11 kept good performance at higher temperature( 43 ℃),which provides advantage for the simultaneous saccharification and fermentation processing.
  • Effects of different ozone treatment times on sterilization and quality of litchi juice
    JIN Man, YU Xiao-lin, HU Zhuo-yan
    Food and Fermentation Industries. 2013, 39(09): 66-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.024
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    This study focused on the result of sterilization in litchi juice,which was determined by the total number of bacteria,mold and yeast,as the samples were treated by ozone in different time periods. The influence of treating time on the quality indicators such as peroxidase( POD),polyphenol oxidase enzyme( PPO),superoxide dismutase( SOD),color difference( △E),total acid,Vc and reducing sugar were also been evaluated. The result showed that ozone treatment had an extraordinary contribution to the sterilization because the residual rates of bacteria,fungi and yeast in the litchi juice were reduced significantly. The same tendency was observed as the treating time increased. The amount of Vc,enzyme activity of POD and PPO were decreased with time increasing,but the decrease of the Vc content was sharply observed. The enzyme activity of SOD,amount of total acid and △E were increased with treating time growing. The content of reducing sugar was not significantly affected by the ozone treatment.
  • Effect on aroma components in carrot powder prepared by different drying methods
    CHEN Rui-juan, BI Jin-feng, CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, ZHOU Yu-han
    Food and Fermentation Industries. 2013, 39(09): 70-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.025
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    Solid-phase micro-extraction( SPME) / Chromatography-mass spectrometry( GC-MS) technology was applied to detect and analyze the aroma components in fresh carrot powders and four carrot powders bydifferent drying methods. Results showed that the main aroma components of fresh carrot samples were terpenoids,such as caryophyllene,α-pinene,β-pinene,β-myrcene,limonene. Moreover,caryophyllene was the dominant one. Terpenoids were lost lot and new compounds were generated such as aldehydes,ketone and the others through hot air drying,short- and medium-wave infrared drying,vacuum drying and vacuum freezing drying. Vacuum freezing drying could maximally retain the aroma of the fresh carrot,and the esters content were also increased.
  • Effect of different cooling methods on quality of cooked buns
    DUAN Ren-yu, ZHANG Kun-sheng, REN Yun-xia
    Food and Fermentation Industries. 2013, 39(09): 77-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.026
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    Buns needed to cool after cooking before packaged and stored. The purpose of the study was to find the most suitable cooling method. The products used four different ways for cooling including natural cooling、blast cooling、vacuum cooling and hybrid cooling. These methods were compared for qualitative changes of the buns during storage time in the same temperature. The results showed that: different cooling methods had different effects on the shelf life( P < 0. 05). It was feasible to use hybrid cooling to replace the conventional cooling and vacuum cooling.The qualitative loss of hybrid cooling was significantly lower than vacuum cooling and cooling rate was significantly faster than conventional cooling; Hybrid cooling could improve color to become more brighter than vacuum cooling; Hybrid cooling and conventional cooling methods had significant differences in hardness and electronic nose analysis results( P < 0. 05). Hybrid cooling had no significant differences with conventional cooling in cohesiveness、viscosity and chewing aspects( P > 0. 05),its acceptability of sensorial score was significantly better than vacuum cooling. In terms of chemical indexes : hybrid cooling and vacuum cooling had no obvious influence on pH( P > 0. 05) and could reduce the aging of bun's skin; Hybrid cooling and vacuum cooling could significantly retard microbial contamination and fatty oxidation and extend the shelf life of the buns.
  • The research on a novel combined drying process of instant rice
    QIAN Ping, CHEN Xiao, ZHANG Xiao-juan, LIU Feng-na, LU Rong-rong
    Food and Fermentation Industries. 2013, 39(09): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.027
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    The aim of this research is to establish a new combined drying method which utilizes hot-air drying,microwave drying and osmotic absorption to develop a new type of instant rice. Cooked round-grained rice was chosen as a test material. The color,rehydration ratio and texture were used as the evaluation indexes. Ultimate parameters of the combined drying process were determined as follows: materials were dried for 80 min to moisture content of 40%at 90 ℃ by hot-air drying,then were dried for 10 min to moisture content of 20% under 2. 5 W / g microwave,then the combined osmotic solution with 28% glucose and 15% NaCl was added into semi-dried products at solid-liquid ratio of 3∶ 2 at room temperature and the whole system was mixed for 10 min then left to stand for 30 min. Final products with 15%-20% moisture and 0. 6 Aw were obtained by 20 min second hot-air drying at 90 ℃ for 20 min. The results showed that the novel processing could contribute to cost reduction as well as keeping the vacuum-packing product with medium moisture and low water activity,which presented similar quality with fresh rice. Thus it could be a new way to process instant rice industrially.
  • Optimization of technology for fermenting Pu-erh tea with automatic fermentation tank
    LI Ya-li, ZHU Guang-xin, ZHOU Hong-jie, HUANG Yun-zhan, ZHAO Yong-jie, HAO Qiang
    Food and Fermentation Industries. 2013, 39(09): 89-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.028
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    Pile-fermentation using the automatic fermentation tank( patent number: 200920111698. 9) to deal with Yunnan sun-dried green tea was studied and optimized in this paper. The optimum technological parameters were obtained by taking moisture,germ dosage and turnover cycle as the three factors to carry out the orthogonal experiment. At the same time,the quality of pu-erh tea obtained from the automatic fermentation tank and traditional method was compared based on the analysis of chemical components and sensory evaluation. The results showed that the aroma and taste of pu-erh tea was best formed after fermentation for 19 days when the moisture was 27%,germ dosage was 100 mL /100 kg,and turnover cycle was once every 2 days. It provided the experimental data for application of automatic fermentation tank.
  • Optimization of cryoprotectants for preparation of Directed-Vat-Set Propionibacterium freudenreichii starter cultures
    QIU Wen-wen, CHEN Cun-she, GAO Si-si, DONG Li-yan
    Food and Fermentation Industries. 2013, 39(09): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.029
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    The research focused on the preparation of Directed-Vat-Set( DVS) yoghurt starter cultures using Propionibacterium freudenreichii through Vacuum Freezing Drying technique and the optimization of its condition through single factor and response surface assays. The results showed that skimmed milk,sucrose and sodium glutamate were more effective than gelatin,glycerol,sorbitol through determination of acidity and viable bacteria count in single factor assay. The optimal condition was as follows: skimmed milk 11. 82%,sucrose 7. 03%,sodium glutamate 2. 98%. At the best condition,yoghurt fermented by this DVS had a acidity of 69 ± 0. 2425,which was approaching predicted value of 71. 0683.
  • Effect of protein isolate of flaxseed meal on the quality properties of surimi seafood
    ZHAN Bi-lin, ZHAO Feng-min, CAO You-fu, ZHANG Hong
    Food and Fermentation Industries. 2013, 39(09): 101-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.030
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    Selecting soy protein isolate( SPI),wheat gluten( WG) as control groups,effects of protein isolate of flaxseedmeal( FPI) on the gel property,color property and water-holding capacity of surimi seafood were studied.The optimal formulation of FPI,flaxseed gel( FG),kappa-carrageenan( KCG) in surimi seafood was investigated by response surface methodology( RSM). The results showed that the gel strength of surimi seafood increased with adding FPI. At the formula of adding 11. 01% FPI,0. 34% FG and 0. 30% KCG,the gel strength of surimi seafood reached 4935. 03 g·mm,which was 1. 57 times more than that with no additive.
  • Optimization of raw-starch-hydrolysing amylase production by Monascus in solid state fermentation and partial enzymological properties
    LIU Bo, WU Ying-long, ZHANG Xia, HUANG Ya-li
    Food and Fermentation Industries. 2013, 39(09): 106-110115. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.016
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    With monascus M2 as the research object,on the basis of single factor experiment,ranges of the four factors including inorganic salt water adding amount,incubation time,incubation temperature and medium initial pH value were determined. In addition,orthogonal experiment was designed with raw-starch-digesting amylase activity as an index to optimize the culture condition,and some properties of amylase under the optimal conditions were studied.Results showed that the,,enzyme activity reached 445. 37 u / g in 14mL inorganic salt water incubated at 32℃ and pH 5. 0 for 6d. Optimum reaction temperature for the enzyme was 40℃. The optimum pH was 5. 0,and the enzyme was relatively stable at pH 5. 0 ~ 7. 0. The residual enzyme activity was only 23. 9% after incubation at 60℃ for 2h because of its low thermal stability. Zn2 +,Mn2 +,Cu2 +could promote the activity of the enzyme,Ba2 +and Fe3 +could inhibit its activity,and Na+,K+,Mg2 +have no effect on it.
  • Effects of nitric oxide treatment on quality and browning of fresh-cut burdock
    FENG Yan-yan, WANG Qing-guo, WEI Xiao-hui
    Food and Fermentation Industries. 2013, 39(09): 111-115. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.031
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    In order to control the browning of fresh-cut burdock and extend its shelf life,the effect of nitric oxide on quality and browning of fresh-cut burdock during storage were studied. The results showed that: untreated control slices started browing on day 2,but those treated with nitric oxide still had good color till day 13. Moreover,the overall sensory quality was much better than the control. Nitric oxide treatment not only restrained the activities of polyphenol oxidase( PPO) and phenylalanine ammonialyase( PAL),but also reduced the content of total phenols and suppressed respiratory rate. Meanwhile,it also decreased the eleclrolyte leakage and the content of malondiadehyde( MDA). It showed that nitric oxide treatment may inhibit the respiratory metabolism and the synthesis of phenolic compounds to keep the membrane stable. Consequently,it effectively prolonged the shelf-life of fresh-cut burdock.
  • The impact of the loss of reduced ascorbic acidin Chinese cabbage using ultrasonic cleaning
    ZHANG Ting, CAO Yan-ping, ZHOU Shu-kun, HUANG Lu-lu, WANG Ying
    Food and Fermentation Industries. 2013, 39(09): 116-120. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.032
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    Reduced ascorbic acid,one of water-soluble vitamins,widely contained in fruits and vegetables,was studied for its loss under low power ultrasonic bath. The influence of ultrasonic power( 0. 05,0. 15,0. 25,0. 35,0. 45W / cm2),frequency( 28,40,50,135 kHz),cleaning time( 5,10,15,20,25 min) on the loss of reduced ascorbic acid were studied. The results showed that the loss rate of reduced ascorbic acid increased with the increase of ultrasonic cleaning power and the length of cleaning time. In contrast,the loss rate decreased with the increase of ultrasonic frequency. In addition,under the ultrasonic condition of 28 kHz and 0. 45 W / cm2,the loss rate of reduced ascorbic acid was the highest which was 61. 36% loss after 25 min ultrasonic treatment. At 135 kHz and 0. 05 W / cm2,the loss rate of reduced ascorbic acid was the lowest of 9. 94% loss after 5 min ultrasonic treatment.
  • Purification of steviosides by column chromatograph
    HE Hai-fen, YAN Jie, CHEN Song-yi
    Food and Fermentation Industries. 2013, 39(09): 121-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.017
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    The separation and purification of steviosides by column chromatograph was studied. Adsorption capacity,desorption ratio,recovery ratio and purity were chosen as indexes,column separation method with alumina and many kinds of macroporous adsorption resin as adsorbent was performed. Static tests indicated that two kinds of macroporous adsorption resin,AB-8 and ADS-7,were suitable. However,dynamic testing showed the effect of ADS-7 was better than that of AB-8. The saturated adsorption capacity,desorption ratio and recovery ratio of ADS-7 were184. 29 mg / g,81. 66% and 74. 12%,respectively. ADS-7 was showed to be the best separation resin for preparing high purity stevioside as high as 96. 95% in the final product.
  • Enhance the stability and sensory quality of Pueraria lobata beverage by synergistic hydrolysis efficiency
    ZHAO Hong-yan, WANG Na
    Food and Fermentation Industries. 2013, 39(09): 125-128. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.033
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    In order to enhance the stability and sensory quality of Pueraria lobata beverage,the production of the Pueraria lobata plant beverage by synergistic hydrolysis with α-amylase and glucoamylase was analyzed through orthogonal test. The optimum processing parameters including reaction time,temperature and pH value were determined as follows: the time was 60 minutes,the temperature was 60℃,and the pH was 5. 5. The advantages of synergistic hydrolysis with α-amylase and glucoamylase mainly included lower temperature and shorter time. The problems about low stability and bad taste were well resolved. At the same time,the reducing sugar content of Pueraria lobata beverage was increased and it possessed light yellow clear color and better taste.
  • Progress in the application of electron beam irradiation technology in meat
    LI Jia-han, HUANG Hong-bin, CAO Jin-xuan, XIE Mei, PAN Dao-dong, OU Chang-rong, SHEN Jian-liang
    Food and Fermentation Industries. 2013, 39(09): 129-132. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.034
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    In recent years,electron beam irradiation technology has become a hot topic in food science. The application in meat is also be paid more and more attention. The present work is focused on the preliminary introduction of the electron beam irradiation technology,the change of the meat quality such as shelf life,flavor,color and water holding capacity after irradiation. The progress of electron beam irradiation on the inactivation of microorganisms in meat products was also summarized. This technology is feasible to be widely used in meat industry.
  • Development and safety evaluation of soy infant formula
    YING Xin, ZHENG Yan, ZHANG Lian-hui, LIU Xin-qi
    Food and Fermentation Industries. 2013, 39(09): 133-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.035
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    Soy infant formula refers to infant formula food which contains soy protein,vitamin and mineral and satisfies the nutrition requirement for infant growth. Development of soy infant formula could solve some problems in infant feeding,such as the deficiency of breast feeding,high price of cows' milk-based formula and infants with lactose intolerance or cows' milk protein allergy. This review gives an overview of the market of soy infant formula,its guideline,manufacturing process and safety evaluation. During the past few years,concerns have been raised over potential risks of soy infant formula,in particular with regard to its high phytoestrogen content. This review is focused on recent research progress on estimating infant exposure of isoflavones,absorption,metabolism and excretion of isoflavones,as well as the effect of isoflavones on infant growth and development.
  • Research progress of peach juice color stability
    RUAN Wei-hong, BI Jin-feng, LIU Xuan, JIAO Yi, DENG Fang-ming
    Food and Fermentation Industries. 2013, 39(09): 139-142. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.036
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    One of the major technical problems is to maintain the peach juice color stable during the processing and storage. This paper summarized the main factors which influencing on the stability of the peach juice colors,including the optimum reaction temperature of polyphenol,oxygen content,pH,concentration of sugar,vitamin C content,amino acid content,polyphenol content,and storage temperature. Besides,the main ways to control the peach juice browning were also outlined,such as inactivating the polyphenol oxidase,adjusting the pH,making barrier to oxygen,storage and sterilization in cold temperature,adsorption treatments,etc. The research provides the references for the development of peach juice processing technology.
  • Advance on isolation and purification of xanthohumol from hops( Humulus lupulus L. )
    WANG Xu-ping, LI Xiao-li, YANG Lei, YANG Xiao-lan
    Food and Fermentation Industries. 2013, 39(09): 143-149. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.037
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Xanthohumol( XN) is a main prenylflavonoid from Humulus lupulus L. It has been found that XN is only exited in hops and the content is 0. 1% ~ 1. 2% in the dry weight of the hops. Studies show that XN has multiple physiological functions including anti-cancer,anti-oxidation,prevention and treatment of diabetes etc. In this article,we not only reviews the research about extraction and purification of XN both at domestic and abroad,but also summarizes the extract and purification process of XN,especially introduces the purification technology of XN,such as multi-steps solvent purification method,chromatography,column chromatography,diatomaceous earth adsorption technology,sodium salt precipitation and recrystallization method. The main characteristics of production process were briefed,in order to provide a radical theory for the establishment of a cheap and efficient industrial production process of xanthohumol extraction and purification.
  • Determination technologies of synthetic pyrethroid pesticide residue
    WANG Hui-qing, XU Fei, ZHANG Jian-guo, YU Jin-song
    Food and Fermentation Industries. 2013, 39(09): 150-155. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.038
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In recent years,the widespread use of synthetic pyrethroids causes the residual problems. It brings significantly negative effect to China's export trade and human health. To better control the problem,the determination of synthetic pyrethroids residue need to be studied. This article reviewed the recent research progress about synthetic pyrethroids residues measurement technologies,such as,gas chromatography,high-performance liquid chromatography,GC / MS,LC / MS,spectrophotometry,sensor technology. Meanwhile,the future researche of synthetic pyrethroids residue determination technology is propsed.
  • Advances on development of fruit and vegetable drying by MVD technology
    DUAN Xiao-ming, FENG Xu-qiao, SONG Li, ZHANG Bei, CAI Xi-tong, LI Meng-meng, YANG Fang-wei, FAN Lin-lin
    Food and Fermentation Industries. 2013, 39(09): 156-164. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.039
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Microwave-vacuum drying( MVD) technology and its application in fruit and vegetable processing were reviewed. The MVD effect on the quality of the products,its technological parameters,characteristics,kinetics,and comparison with other drying technologies as well as combination of MVD and other drying methods were discussed. Furthermore,the problems of MVD in practical application and its development trend in fruit and vegetable processing has been analyzed.
  • Evaluation and control on food safety hazards of beer raw materials
    ZHANG Xue-qun, LUAN Yan
    Food and Fermentation Industries. 2013, 39(09): 165-169. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.040
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Beer is made from various materials,including raw materials,additives,cleaning agent,antiseptic and packaging materials. Under the main background of changing environment,diversified demand and fierce competition,the supply of raw materials has many features such as many subjects,cross region and many links etc. All these features result in that food safety control of raw materials becomes the weak point and key point of beer production enterprises. It is difficult to remove the hazard of raw material which is transferred to the final beer product,especially pesticide residue,heavy metal and fungal toxin etc. So it is vital important to strengthen the control of raw material of brewing. This article uses barley malt as an example to give the hazard analysis to identify raw materials bringing the food safety hazard by the methodology and principle of food safety risk assessment. This article reviews and implements food safety standards,determines the hazards and control level,finally formulates control measures to achieve the effective control of beer raw materials.
  • Application of polymerase chain reaction assay based on the gyrA gene for detection of Arcobacter in food
    BI Shui-lian
    Food and Fermentation Industries. 2013, 39(09): 170-174. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To establish a rapid,sensitive and specific method of polymerase chain reaction( PCR) for detection of Arcobacter species,a pairs of primers Arco / gyrAF and Arco / gyrAF were designed based on gyrA gene. After the amplification by PCR assay,Arcobacter had a positive reaction with 298 bp amplification fragments,while all the other strains just had a negative reaction. The result of sensitivity tests showed that the detection limit for DNA could reach82. 6 pg. Nine of 16 chicken( 56. 25%) samples were positive for Arcobacter using the PCR method. This PCR technique showed definitive advantages in terms of sensitivity and technical simplicity.
  • A new method of determination ochratoxin A in wine grape
    LIU Jian-li, LIN Qin, WANG Tiantian, JIA Sha
    Food and Fermentation Industries. 2013, 39(09): 175-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The new method for determination of Ochratoxin A in grape established in this paper named"PericarpSPE-HPLC". The fresh wine grape was peeled. Ochratoxin A was extracted from grape pericarp with 0. 1M phosphoric acid- dichloromethane( 1∶ 10). After C18solid phase extraction column( C18-SPE) has activated with 5mL Methanol,5mL double diluted water,and 5mL Sodium hydrogen carbonate( 30g / L),the above extract 10mL was firstly brought into C18-SPE column. Then the C18-SPE column was washed with 2mL phosphoric acid( 0. 1mol / L) and2mL double distilled water respectively and was eluted with 5mL ethyl acetate subsequently. The eluent was dried with N2gas. The residue was dissolved with 0. 2 mL of mobile phase for determination. The chromatographic column was C18 reversed-phase column( 150 mm × 4. 6 mm i. d.) for separation. Mobile phase was acetonitrile-water-acetic acid( 99∶ 99∶ 2). A high performance liquid chromatography was determined with fluorescence detection. The excitation wavelength was 330nm. The emission wavelength was 460 nm. The recoveries of this method were between 102. 5%and 109. 7%,and coefficient of variation varied from 0. 14% to 2. 07%. Results from analysis with "Pericarp-SPEHPLC"method showed that Ochratoxin A in two grape samples "yuquanying"and "wanyi heights"were 5 ~ 10 μg /kg.
  • Identification of key aroma-active compound in coco mass by AEDA and OAV calculation
    LIU Jian-bin, LIU Meng-ya, HE Cong-cong, SONG Huanlu, WANG Ye, GUO Jia
    Food and Fermentation Industries. 2013, 39(09): 180-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.041
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Aroma extract dilution analysis( AEDA) and odor activity value( OAV) calculation are commonly used in identifying key aroma-active compounds in food. Application of these two methodologies followed by GC-MS and GC-O,49 aroma-active compounds were revealed in the cocoa liquid. Among them,2-methylpropanal( malty,cocoa-like),2-methylbutanal( malty,cocoa-like),2,3-butanedione( cheese-like),2-acetylpyrroline( popcorn-like),dimethyl trisulfide( cooked-cabbage),pyrazine,2-ethyl-3,5-dimethyl-( popcorn-like),pyrazine,trimethyl-( nutty),pyrazine,3,5-diethyl-2-methyl-( nutty),phenylacetaldehyde( rosy),phenethyl acetate( fruity,honey-like),benzyl alcohol( medicine-like),γ-octalactone( milky),2-acetylpyrrole( nutty),acetic acid( spine,sour),3-methylbutyric acid( fecal) were identified as the key aroma-active compounds with the flavor dilution( FD) factor range from 81-243. The calculation of OAV revealed the pivotal role of these compounds in the whole aroma profile of cocoa liquid at the concentration of ppb.
  • Multi-determination of organophosphorus pesticide residues in bamboo shoots by MSPD-GC
    SHEN Dan-yu, LIU Yi-hua, TANG Fu-bin, ZHONG Dong-lian, MO Run-hong, DING Ming
    Food and Fermentation Industries. 2013, 39(09): 185-188. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An analytical method was developed for the simultaneous determination of 14 organophosphorus pesticides in bamboo shoots by using matrix solid phase dispersion and Gas chromatography determination( MSPD-GC).Bamboo shoot samples were purified by MSPD and eluted by acetone-acetonitrile( 1∶ 1,V / V) were determined by gas chromatography( flame photometric detector). Matrix-matched calibrations were respectively used to quantify the residue concentrations in bamboo shoot samples. The recoveries were in the range of 77. 54% ~ 114. 16% and the relative standard deviation( RSDs) were 1. 23% ~ 5. 01% at 0. 05mg / kg,0. 50mg / kg and 1. 00mg / kg three spiked levels for all analysis. The limits of detection( LOD) were between 0. 008 mg / kg and 0. 024 mg / kg.
  • Evaluation of measurement uncertainty of lead in grain by microwave digestion—graphite furnace atomic absorption spectrometry
    WANG Jiang-rong, HU Fei-jun, MEI-Guan, TANG-Gang, DENG Zhi-jian
    Food and Fermentation Industries. 2013, 39(09): 189-194. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.011
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Lead is toxicological index of china's grain health standard and can be determined by atomic absorption spectrometry. According to GB / T27025- 2008《General requirements for the competence of testing and calibration laboratories,the testing laboratory should have and apply the procedure of estimation the uncertainty of the measurement. According to the technical requirements of JJF 1059—1999《Evaluation and expression of uncertainty in measurement》and CNAL / AG06《Measurement uncertainty policy implementation guide,the uncertainty of measurement in determination of the lead content of grain with the graphite furnace atomic absorption spectrometry were analyzed and the uncertainty evaluation results were obtained. These results help us to established the method of lead uncertainty analysis and provide scientific basis for the rationally evaluation of our laboratory detection results.
  • The separation and composition of Oyster protein
    ZHANG Jing-jing, ZHENG Hui-na, ZHANG Chao-hua, HAO Ji-ming, ZHANG Ji, ZHANG Ji-yuan
    Food and Fermentation Industries. 2013, 39(09): 195-199. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.042
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Proteins contained in oyster meat were separated according to their solubility,and their general components and amino acid composition were analyzed. The molecular weight distribution was determined by SDS-PAGE. The results showed that the amount of each isolated protein fraction in total protein content was as follows: non protein nitrogen 0. 83%,water-soluble protein 37. 79%,salt soluble protein 31. 10%,and insoluble protein 26. 44%. There was well-balanced amino acid in oyster,and the ratio of essential amino acid was appropriate. The contents of essential amino acid and flavor amino acid were high. SDS-PAGE pattern showed that there was less protein bands in the samples without mercaptoethanol compared to the samples by mercaptoethanol treatment. In the electrophoresis map of sample treated by β- mercaptoethanol,the molecular weight distributions of water-soluble proteins and salt soluble proteins were 200 ~ 14kDa and 200 ~ 10kDa respectively. There were apparent bands in the vicinity of 200kDa and 45kDa,and obvious paramyosin strip in the vicinity of 97kDa. The insoluble proteins were concentrated in the range from 200 kDa to29kDa. In the electrophoresis map of sample treated without β – mercaptoethanol,there were water soluble protein band of 116kDa,salt soluble protein bands of 200kDa and 116kDa,and insoluble protein bands of 36kDa and 29kDa.These results will provide a theoretical basis data for the further development and utilization of the oyster proteins.
  • Study on sterols extraction with high-speed shearing and antioxidation in ganoderma
    HE Rong-jun, ZHOU Fei, ZHAO Yue-jun, SUN Pei-long
    Food and Fermentation Industries. 2013, 39(09): 200-204. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Extract sterol in Ganoderma by shear emulsifier was studied. Ergosterol and ergosta-7,22-dien-3β-ol were extracted by GC-MS. On the basis of single factor experiments,response surface methodology was employed to optimize the extraction conditions. The ergosterol yield was 0. 721‰ under the optimal condition( revolving speed of8400r / min,liquid-to-material ratio of 25mL / g,time of 9min). The antioxidative activity of total sterol was compared with VC. When the concentration of total sterol reached to 1 000 μg / mL,the scavenging to DPPH · reached95. 16%,the scavenging to ABTS+· was 81. 33%,the scanvenging to ·OH reached 55. 41%,the reducing power absorbance was 1. 746.
  • Study on extraction and antioxidant activity analysis of kiwi fruit seed protein
    YANG Hai-xia, GUAN Yun-jing, Deng Jian-jun, Han Bei, Hu Sen-ke, ZHANG Rui-juan
    Food and Fermentation Industries. 2013, 39(09): 205-209. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Four types of kiwi fruit seed protein,including water-soluble,salt-soluble,ethanol-soluble and alkalisoluble protein were extracted by their different dissolving abilities. The antioxidant activities were investigated. The result showed that the contents of alkali-soluble protein,water-soluble protein,ethanol-soluble protein and salt-souble protein were 32. 26%,32. 06%,1. 45%,1. 04%,respectively. All four protein components from kiwi fruit seed had antioxidant activity. The total Antioxidant activity from strong to weak was in the following order: ethanol-soluble protein > water-soluble protein > salt-souble protein > salt-souble protein. The linear range of scavenging power on DPPH was 0. 02 ~ 1 mg / mL. In the range,the scavenging power on DPPH from strong to weak was in the following order: water-soluble protein > salt-souble protein > salt-souble protein. Therefore,kiwi fruit seed protein have the potential as natural antioxidant.
  • Optimization of extraction and protein removal of polysaccharides from indigowood root( Isatisindigotica Fort. )
    ZHAO Lin-jing, LI Hong-sen, QIAO Yan, YAN Fang-long
    Food and Fermentation Industries. 2013, 39(09): 210-213. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.013
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To optimize the extracting procedure of polysaccharides from Indigowood Root( Isatisindigotica Fort.)and protein removal conditions. The Box-Behnken design was used to investigate the effects of processing parameters of extraction from Indigowood Root onthe yield of polysaccharides. Three independent variables such as solid to solvent radio,extraction temperature and extraction time were studied. The optimal conditions were determined and three-dimensional response surfaces wereplotted from the mathematical models. Considering the efficiency,the optimum conditions of polysaccharides extraction were solid to solvent radio of 1∶ 55,extraction temperature of 80℃,and extraction time of 3. 5 h. Under optimized conditions,the experimental yield of 3. 55% agreed closely with the predicted yield.Furthermore,four methods of Sevag,TCA,pepsin and trypsin for removing protein in crude polysaccharides extracted from Indigowood Root were evaluatedand compared based on deproteination efficiency and polysaccharide loss. The results indicated that the pepsin and trypsin methods were better than the othertwo methodswith protein removal rate of63. 5% and 52. 9% respectively,and with less polysaccharide loss. Theenzymic methods were simple,pollution-freeand suitable to remove protein in crude polysaccharides from Indigowood Root.
  • Effect of the fermented liquid from Bacillus amyloliquefaciens on storage quality of fresh walnuts( Juglans regia L. )
    GENG Yang-yang, XU Li, LIU Xin, HU Ling
    Food and Fermentation Industries. 2013, 39(09): 214-218. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.009
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Due to their perish ability,in order to find out the effect of the fermented liquid from Bacillus amyloliquefaciens( FBA) on storage quality of fresh walnuts under cold-storage conditions,fresh walnuts were treated by the fermented liquid from FBA( TG) with water as the control( CK). Decay rate,respiration,weight loss,moisture content,protein content,fat content,acid value,peroxide value( POV),malondialdehyde( MDA),reducing sugar content,lipase,polyphenol oidase( PPO),peroxidase( POD) and catalase( CAT) of fresh walnuts packaged with polyethylene plastic bag( 0. 035 mm) were examined at 4℃ and 70% ~ 80% RH. The decay rates of two groups were about 92. 00% and 75. 50% for TG and CK,respectively,whereas that of the treatment group was lower than the control in the first 40 d,and then increased rapidly. The effect of FBA on respiration and weight loss was significant( P < 0. 05). There was no effect on moisture content,protein content,fat content,acid value,PV,MDA,PPO,POD,CAT and lipase. The FBA displayed good antibacterial effect at the early stage,inhibited the respiration of fresh kernels,and kept the water content,which is similar to the preservation of chitosan coating. FBA had no effect on most of the physiological parameters and the quality of fresh kernels. Therefore,the FBA treatment had good potential for the preservation of fresh walnuts.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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