25 January 2014, Volume 40 Issue 01
    

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    Food and Fermentation Industries
  • Stable porcine interferon-α production by Pichia pastoris with an improved DO-stat glycerol feeding strategy based on ethanol on-line measurement
    HOU Guo-li, GAO Min-jie, DING Jian, LIANG Ke-xue, YU Rui-song, LI Zhen, SHI Zhong-ping
    Food and Fermentation Industries. 2014, 40(01): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The performance of porcine interferon-α( pIFN-α) fermentative production by Pichia pastoris is not stable.Cultivation performance in high cell density culture phase is closely associated with the subsequent pIFN-α expression level achieved in induction phase.It was found by analyzing specific activities and transcriptional levels of genes encoding the key enzymes in methanol metabolism that,high( more than 6 g/L) and historic ethanol accumulation in the late glycerol feeding cultivation stage irreversibly deteriorated alcohol oxidase( AOX) promoter,leading to the instability in pIFN-α production.An improved DO-Stat glycerol feeding strategy based on ethanol on-line measurement was thus proposed,to maintain quick cell growth and to control ethanol concentration below 2 g/L simultaneously.Compared with the traditional DO-Stat based glycerol feeding strategy( A),the improved strategy( B) enhanced pIFN-α expression and stabilized fermentation performance,which were showed as follows: 1) under the same induction condition,in two runs,maximal pIFN-α concentration increased 75.5% and 29.8% respectively than that obtained under the best batch using strategy A; 2) reasonably changing induction condition,maximal pIFN-α concentration was still 38.9% higher than that of the best run adopting strategy A.
  • The influence of physical treatment on biogas production potential of banana pseudo stem
    PEI Pei, ZHANG Cheng-ming, LI Ji-hong, JIANG Li, FU Xiao-fen, HUANG Hui-jin, ZHA Rui-tao, LI Shi-zhong
    Food and Fermentation Industries. 2014, 40(01): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.003
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    The batch anaerobic fermentation at medium temperature( 37 ± 1℃) using physical treated banana pseudo stem samples with fiber length of 0.23,2.70,4.10 and 4.12 cm was conducted.The influence of physical treatment on anaerobic fermentation of banana pseudo stem and its feasibility for mass production of biogas was investigated.Results showed that increasing the strength of physical treatment could enhance the cumulative and daily biogas production of banana pseudo stem during biogas fermentation whereas have no significant impact on the methane concentration( between 55.54 % and 63.88 %).Samples with 0.23 and 2.79 cm fiber length obtained the highest daily biogas production of 333.6 and 319.8 mL/d,and the biogas yield of 306.49 and 340.13 mL/g VSadded,which were 32.11% ~ 34.92% and 8.29% ~ 17.36% higher than those of the 4.10 cm and 4.12 cm samples,respectively.Banana pseudo stem was recognized as a prospective material for producing biogas compared with wheat straw or corn straw.
  • Study on antibacterial activity of maltitol laurate synthesized by enzyme
    HE Zhi-yong, WANG Jie, ZENG Mao-mao, QIN Fang, CHEN Jie
    Food and Fermentation Industries. 2014, 40(01): 14-18. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.035
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    Monoacyl maltitols were synthesized from maltitol and four fatty acids( lauric acid,octanoic acid,oleic acid and stearic acid) by NOV435 lipase-catalyzed method.High purity of monoacyl maltitols was obtained by silica gel column seperation and semi-preparation HPLC.The inhibition rates and minimum inhibition concentration( MIC) of monoacyl maltitols against bacterials and yeast at 0.062 5 ~ 6 mg/mL were investigated.The resultsshowed thatmonoacyl maltitols possessed excellent antibacterial activity,strong inhibition against Bacillus subtilis and Streptococcus mutans,good inhibitory effect on Eschericheae coli,and depressing against Yarrowia lipolytica to some extent.Among the monoacyl maltitols with differentfatty acidacyls,mono lauroyl maltitol presented the strongest antibacterialability, mono octanoyl maltitol and mono oleoyl maltitol took the second,and mono stearoyl maltitol had relatively weak inhibition activity.The MIC of mono lauroyl maltitol against Eschericheae coli,Bacillus subtilis and Streptococcus mutans were 2.0 mg/mL,0.5 mg/mL and 0.25 mg/mL,respectively,which had the better antibaterial activity compared to mono lauroylmaltoseand mono lauroyl sucrose.
  • Somefunctional properties of the composites enzymatic crosslinked from casein and bovine gelatin mixed in different ratios
    LUO Zhen-ling, ZHAO Xin-huai
    Food and Fermentation Industries. 2014, 40(01): 19-23. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.036
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    Casein and bovine gelatin were mixed in three ratios of 2:1,4:1,6:1( w /w),respectively,and treated by transglutaminase to prepare three casein-gelatin composites,which were then evaluated for their functional properties to reveal whether the addition levels of bovine gelatin had impacts on the evaluated properties and if the composites were potential as new protein ingredients for food processing.Under the selected reaction conditions such as transglutaminase addition of 10 U/g protein,reaction temperature of 45℃ and reaction time of 4 h,together with an isoelectric precipitation procedure for the prepared composites to remove the free and cross-linked gelatin,three composites thus obtained had 4-hydroxyproline content of 51.27,33.38,25.97 g/kg protein,respectively.The composites had better solubility than casein at pH 4.5 or lower pH,but showed lower solubility than casein at neutral or alkaline conditions.Compared to casein,the composites had better water holding capacity and oil absorption capacity.The composite containing more gelatin also exhibited higher water holding capacity but lower oil absorption capacity.The composites showed lower in-vitro digestibility compared with casein,especially if more gelatin was crosslinked into the composite.
  • Positioning and determined molecular weight of 3-phenoxyzoic acid degrading-enzyme by Sphingomonas sp.
    LI Jian-long, WANG Zhi-long, LIU Shu-liang, YAO Kai, DENG Wei-qin, HUANG Dao-mei, LAI Hai-mei
    Food and Fermentation Industries. 2014, 40(01): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.037
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    The cell localization analysis of 3- Phenoxybenzoic acid degrading-enzyme produced by Sphingomonas sp.SC-1 was studied in this article.The analysis showed that the degrading-enzyme was mainly located in the cell fragments.Separating the cell membrane fragments from concentration cell fragments by using sucrose density gradient centrifugation and detecting the effect on degrading 3-PBA.The result shows that the membrane fragments have some certain 3- phenoxybenzoic acid-degrading activity and it can be speculated that this enzyme is one kind of membrane protein on the cell membrane.Membrane protein with gel extraction separated from the sample by Native-PAGE was used to degrade 3- phenoxybenzoic acid.The band"c "had certain degrading activity.Using SDS-PAGE to analyze the band "c "and figure out that the molecular mass of degrading-enzyme is about 50 ~ 90 ku.
  • Formation and reaction pathway of caramel-like aroma compounds in solid state Maillard model system of ruducing sugars and proline
    ZHOU Zhi-lei, XU Zhi-qiang, ZHOU Shun, WANG Hua, XU Fei-fei, LI Yue, ZHONG Fang
    Food and Fermentation Industries. 2014, 40(01): 30-34. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.038
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    In this paper,we investigated the influence of reaction temperature and reactant ratios on the formation of several caramel-like aroma compounds( 2-acetylfuran,DDF,HDMF and 5-hydroxymaltol) in a solid state Maillard reaction model of glucose and fructose with proline,the formation mechanism of these compounds was also evaluated.Temperature and reactant ratios had no obvious effects on 2-acetylfuran,and the influence of temperature on DDF formation was reducing sugar dependent.The influence rules of temperature on HDMF and 5-hydroxymaltol was basically the same and their formation efficiency was the highest in 300 ℃.Reactant ratio of reducing sugar to proline impacted similarly on DDF,HDMF and 5-hydroxymaltol.Their formation amounts were lower when reducing sugar proline ratio was lower than 1∶1.Their fomation was remarkably improved when reducing sugar proline ratio was higher than 1∶1 and the maximun were obtained with a molar ratio at 2∶1.Furthermore,we investigated the generation mechanism of these compounds and evaluated the impacts of temperature and reactant ratio on the reaction pathways.
  • Effect of ratio of height to diameter and orientation angle on canned liquid food thermal sterilization in cylindrical containers
    WANG Liang, ZHOU Jian-wei, SHAO Lan-yuan, HE Ming-feng, LIU Dong-hong
    Food and Fermentation Industries. 2014, 40(01): 35-39. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.039
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    A three-dimensional heat transfer model was established to simulate thermal sterilization of model liquids( 0.85% CMC solution) in this paper.Experiments were run with 0.85% CMC solution in can and the temperatures of geometric center weredetermined by the wireless real-time temperature recorder.Results obtained by COMSOL Multiphysics for temperature profiles were in good agreement with experimentally determined values.After validation, further simulations were carried out with the same volume of different ratios of height to diameter and orientation angles.The sterilization time increased with ratio of height to diameter and orientation angle and passed through a maximum around an ratio of height to diameter 0.75 ~ 1,then reduced gradually.When ratio of height to diameter was less than 0.75,the sterilization time reduced to a minimum around an orientation angle 0°.When ratio of height to diameter was more than 0.75,the sterilization time reduced to a minimum around an orientation angle 90°.When ratio of height to diameter was equal to 0.75,the sterilization time reduced to a minimum around an orientation angle 0° and 90°.The maximum and minimum velocity were found to be 2.83mm/s and 1.22mm/s with ratio of height to diameter 0.75,orientation angle 0° and ratio of height to diameter 0.25,orientation angle 45° respectively in all of cans for the Slowing Heating Zone( SHZ) to reach the value of 100℃ 。This study was expected to be a significant contribution for further optimization studies.
  • The effect of three sterilization methods on the functional properties and protein structure of egg white
    FAN Jin-bo, HOU Yu, WANG Riu-huan, ZHOU Su-zhen, LV Chang-xin, FENG Xu-qiao
    Food and Fermentation Industries. 2014, 40(01): 40-44. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.040
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    Egg white was chosen as a substrate to compare the changes of functional properties and protein structure after treated by dense phase CO 2( DPCD),pulsed electrical fields( PEF),and heat,respectively.The results showed that DPCD treatment could reduce the solubility,foaming and emulsifying properties of egg white protein to a large extent.PEF treatment decreased the solubility of egg white protein,but in varying degrees to improve its foaming and emulsifying properties.Heat treatment increased the solubility of egg white protein,but lowed its foaming and emulsifying properties.The structure of egg white protein changed and partial proteins denatured after treated by DPCD,PEF and heat,which led to the exposed hydrophobics and the increase in the surface hydrophobicity,in which,heat treatment had the greatest impact and led to nearly double hydrophobic compared with the control.The degree of protein aggregation caused by heat treatment was higher than by DPCD treatment,and the effect of PEF treatment was the slightest.Therefore,as described above,PEF treatment was better than the other treatments.
  • Effects of five starter culture on endogenous bacteria during ripening of smoked horsemeat sausage
    LI Rui-ting, LU Shi-ling, LI Kai-xiong, MA Yu-xia, DENG Hong-mei
    Food and Fermentation Industries. 2014, 40(01): 45-49. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.041
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    In this article,four strains of Staphylococcus aureus( Staphylococcus epidermidis,Staphylococcus simulans.001,Staphylococcus simulans.002; Staphylococcus simulans.003) and a strain of Lactobacillus plantarum were isolated and identified from the laboratory.The total DNA were sampled and extracted from smoked horsemeat sausage in different fermentation and riping period.PCR-DGGE was carried out to study the effect of pure strains and different combinations( The ratio of four strains of Staphylococcus aureus to Lactobacillus plantarum was 1∶1) of starter cultures on endogenous microorganisms dynamic change during the ripening of smoked horsemeat sausage.The results indicated that the addition of different starter culture combination led to different changes of the smoked horsemeat sausage bacteria phase distribution.The dominant bacteria tended to apparent in time to ripe.Weissella sp.,Lactobacillus sp.,Enterococus faecium,Enterococus faecalis were always present in bacteria phase.The inhibitory effect of F sample( Staphylococcus simulans.002) was most obvious,species and quantity of endogenous bacteria were reduced,especially Lactobacillus plantarum,Pseudomonas sp.,Enterococus faecalis were stronger inhibited.
  • Phenotypic identification and exterotoxin genes distribution of Staphylococcus aureus isolated from milk production chain in Sichuan province from 2010 to 2011
    HAN Xin-feng, FAN Qin, LIU Shu-liang, ZHU Dong-mei, LAI Hai-mei, WU Cong-ming
    Food and Fermentation Industries. 2014, 40(01): 50-55. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.004
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    A total of 191 Staphylococcus aureus isolates were identified from 893 milk samples taken from raw milk,semi-product milk and finished product milk from 2010 to 2011 in Sichuan.The S.aureus isolates were detected by traditional culture method including gram staining,coagulase reaction,together with Chromagar chromogenic media to improve the accuracy.Totally 21.4% of the samples were contaminated with S.aureus,and the prevalence rates of the raw milk,the semi-product milk and finished product milk were 26.4%,7.1% and 0.0%,respectively.After phenotypic characterization,the presence of classical enterotoxin genes as SEA,SEB,SEC and SED were determined by multiplex PCR in the 121 isolates of S.aureus.The results indicated that 22.3% of the isolates harbored enterotoxin genes and 7.4% of the isolates harbored at least two types of the enterotoxin genes.The prevalence rates of enterotoxin genes in the isolates of raw milk,semi-product milk and finished product milk were 23.9%,0.0% and 0.0%,respectively.The most common was SEA gene( 13.2%),followed by SEB gene( 10.7%),SEC gene( 5.8%) and SED gene( 3.3%).This work had increased our knowledge about the contamination status and toxin genes of the S.aureus during the processing of raw milk and provided evidence for the control of the milk quality and safety.
  • Preliminary study on growth characteristics of Alicyclobacillus acidoterrestris isolated from rotten apples
    MA Li-da, CHEN Yi-lun, SUN Wen-jing, WEI Ran, WU Mao-yu, HE Fa-tao
    Food and Fermentation Industries. 2014, 40(01): 56-60. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.042
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    In this paper,Alicyclobacillus acidoterrestris strains were isolated from Rotten Jinshua apples and identified by morphology,physiological and biochemical experiments,and 16S rDNA molecular analysis.The effects of temperature and pH on the growth and the heat resistance on their spores were also investigated.Their optimum growth temperatures were 45℃.The optimal pH values for A-1 and A-2 were 4.0 and 3.5,respectively.The D 90℃ values of the spores generated by A-1 and A-2 were 11.90 minutes and 13.70 minutes,respectively.A-2 indicated much stronger heat resistance as compared to A-1.
  • Sulfation modification on extrusion modified water-soluble dietary fiber from apple pomace
    YANG Yang, CHEN Xue-feng, LI Rui-cen
    Food and Fermentation Industries. 2014, 40(01): 61-64. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.043
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    Pomace was rich in dietary fiber.Sulfation treatment was applied to improve the biological function of water-soluble dietary fiber in pomace.After being bleached and extrusion,the water-soluble dietary fiber in pomace was extracted.Then,the sulfation treatment through amino acid-pyridine method was performed.Based on the singlefactor experiment,the degree of substitution was chosen as the index for an orthogonal experiment to optimize the sulfation conditions.The result showed that optimal technology parameters were as follows: reaction temperature 60 ℃, reaction time 13 h,the mass ratio of water-soluble dietary fiber and amino acid was 1∶3,and the ratio of amino acid and pyridine( g∶mL) was 1∶30.Through FTIR analysis,it was found that the sulfate groups were successfully grafted on the extrusion modified water-soluble dietary fiber.
  • Effects of adding soy protein isolate on texture and sensory evaluation of goat cheese
    WU Xiao-ying, ZHU Min, DU Jin-hua, GAO Ai-ying
    Food and Fermentation Industries. 2014, 40(01): 65-68. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.044
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    To make mixed cheese of goat milk and soy protein isolate( SPI),fresh goat milk supplied with SPI aqueous solution in ratio of 2,4,6,8 and 10%( w/w) were used as the raw materials.Highly concentrated direct-set lactic bacteria was used as main culture.Propionibacterium freudenreichii ssp.Shermanii was used as secondary culture.Hardness,chewiness,cohesiveness,springiness and moisture of the cheese were detected during a ripening period of 70 days.It was found that the addition of SPI could enhance the water binding capacity of the mixed cheese, while decrease the hardness and chewiness.As shown in the results of sensory evaluation,the mixed cheese with 4 % SPI was described as hard and exquisite texture,high chewiness,glossy appearance,homogeneous golden color,and fuller milky flavor.Based on the results from physical and chemical analysis combined with sensory evaluation,the mixed cheese with 4% SPI was most favorable.
  • Rheological characterization of collagen from the scale of silver carp (Hypophthalmichthys molitrix)
    XIONG Wen-fei, CHEN Ri-chun, CAI Yi-nan, ZHENG Bao-dong
    Food and Fermentation Industries. 2014, 40(01): 69-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.045
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    Research on properties of collagen from silver carp scale.Rheological properties values and rheological curve of collagen solution were investigated by using MCR30 senior rheometer and NDJ-8S digital viscometer.The results showed that silver carp scale collagen solution as a typical pseudoplastic fluid.The viscosity of the collagen solution were significantly affected by shear rate,concentration and temperature.When the oscillation frequency was less than 20 rad/s,the silver carp scale collagen solution( 1.0%) mainly show in viscous behavior.When the oscillation frequency was greater than 20 rad/s,the silver carp scale collagen solution( 1.0%) mainly show in elastic behavior.After the occurrence of thermal denaturation of collagen,which is essentially the same fluid elastic behavior and viscous behavior decline.
  • Enrichment culture of Lactobacillus plantarum and preparation of concentrated freeze-dried starter
    WU Man-gang, ZHUANG Tao, WANG Xiao-lan, WU Xue-yan, CHEN Yang-yang, YU Hai, GE Qing-feng, WANG Zhi-jun
    Food and Fermentation Industries. 2014, 40(01): 73-79. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.046
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    Concentrated freeze-dried starter plays an important role in development and application of fermented meat products.The Lactobacillus plantarum was chosen to be the target strain.Firstly,orthogonal experimental design was used to explore the effects of different growth factors on strain proliferation and got optimal conditions.Sceondly, the effect of centrifuge conditions on loss rate and survival rate of the strains were studied.Lastly,the effect of freezedrying conditions and different cryoprotectants on concentrated lyophilized fermented starter products were studied.The results showed that the enrichment medium of the strain was given below: carrotjuice 8%,tomato juice8%,CaCO 3 0.75% were added to MRS medium and the cell density could reach 2.682 × 109CFU/mL.The optimal centrifuge conditions were 4 000r/min for 10min,the rate of the strains yields reached 96.87%.The optimal freeze-drying conditions were the concentration of skim milk used as suspended matrix 10% and freeze-dried thickness was 0.5cm; The optimal cryoprotectant were trehalos 10%,maltose 12%,sodium glutamate 8%,and the survival rate of the freezedried starter reached 75.43%.When the bacteria freeze-drying time reached 36h,its moisture content was fit for storage requirements( 1.5% ~ 3.0%).
  • Effects of calcium lactate treatments on the quality of lactic fermented chili
    JIANG Ai-li, HU Wen-zhong, CHEN Chen, HE Yu-bo
    Food and Fermentation Industries. 2014, 40(01): 80-84. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.047
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    To produce the raw material of lactic fermented chili sauce,the fresh red chili was used as the test materials.After treated with 0.25%,0.5% and 0.75% concentration of calcium lactate respectively,the fresh-cut red chili was inoculated with the same concentration of Lactobacillus plantarum.Fermentation conditions were as follows: 30 ℃ primary fermentation for 36h,then transferred to 5 ℃ for post-fermentation to 60h.During the period of fermentation,texture and color change,and the concentration of volatile acids,total acid and lactic acid were investigated at 0h,12h,36h and 60h.The results indicated that calcium lactate treatments effectively increased the production of total acid,volatile acid and lactic acid,speeded up the fermentation process,increased the firmness and flexility,and maintained the sound color.Moreover,0.50% calcium lactate treatment was the optimum level of three kinds of calcium lactate treatments.In conclusion,the proper amount of calcium lactate treatment not only played an important role in nutrition fortification,but also promoted the synthesis of flavor substances in lactic fermented chili.It can be used for the production of lactic fermented pepper and the preparation of other lactic fermented food.
  • Optimization of fermentation conditions and kinetics models of batch fermentation for cellulase produced by Rhizopus stolonifer
    TANG Bin, XU Zhong-yuan, LI Song, CHEN Tao
    Food and Fermentation Industries. 2014, 40(01): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.013
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    In this experiment,the filter paper activity was used as index.The single factor experiment and uniform design optimization of medium and culture conditions were carried out.The batch fermentation was carried out on this basis using the Logistic equation and Luedeking-Piret equation establishes dynamic models.The results indicated that the filter paper activity reached 13.16 IU/mL at 84 h,which was increased 149% compared with that before optimization.The highest Endocellulases activity,Cellobiohydrolases activity and β-Glucosidases activity were 45.81 IU/mL,0.537 IU/mL,and 12.45 IU/mL,respectively.The model fitted well.
  • Optimization of liquid fermentation conditions for cellulase production by Thielavia terrestris
    YU Pei-Kai, LIU Gang, LI He-tian, WANG Juan
    Food and Fermentation Industries. 2014, 40(01): 91-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.014
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    The effect of media components on filter paper activity of Thielavia terrestris( ATCC38088) was studied through single factor experiments,including different carbon sources( CMC-Na,Avicel,filter paper,straw powder,wheat bran,soluble starch,glucose),different nitrogen sources( beef extract,peptone,ammonium chloride, soybean meal,yeast extract,ammonium sulfate) and different initial pH value from 3.0 to 6.0.Based on the results of single factor experiments,liquid fermentation conditions for cellulase production of the strain were optimized through orthogonal test.The results showed that the optimum conditions were as follows: concentrations of straw powder and soybean meal were 2.5% and 2.0%,respectively.The initial pH value was 4.0.Under these conditions, the filter paper activity of the strain fermented at 45 ℃ for 48 h reached 1.39 U/mL.
  • Study on the process of viscosity reduction of yam mucilage via compound enzymatic hydrolysis
    ZHANG Jiao-jiao, XU Xue-qin
    Food and Fermentation Industries. 2014, 40(01): 96-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.016
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    The paper studied effects of several kinds of enzymes on degradation of yam mucilage.Taking yam mucilage as the object,according to the viscosity,the effects of compound enzyme ration,enzyme amount and hydrolysis time were investigated.By single factor and orthogonal tests,the optimal hydrolysis condition of the proportion of compound enzyme( Cellulase:Mannase) 2:1( w:w),enzyme amount 0.6%( w/w) and time 90 min were determined.Under the optimization of process condition,the viscosity of yam mucilage was reduced by 64.81%.
  • The processing technology of grasp carp (Ctenopharyn odon idellus)
    YANG Xian-qing, SONG Ying, LIN Wan-ling, LIU Ming-qiu
    Food and Fermentation Industries. 2014, 40(01): 101-106. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.017
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    Fresh grass carp is the raw material,salt,white granulated sugar,light soy sauce,alcohol and scallion,zingiber,liquorice were used in the processing.The effects of the dipping time and steaming time on the quality of final products were further studied by texture,colour,the content of NaCl and the sensory evaluation.The result of experiments shows that 2g /100g salt,2g /100g white granulated sugar,1.5mL /100g light soy sauce,1.5mL /100g alchole,36g /100g of the combination of scallion,zingiber,liquorice( 2∶11),4h dipping time,and 15min steaming are the best conditions.
  • Optimization of composite preservative on pickling pepper products
    CHEN Ming-zhen, TAN Shu-ming
    Food and Fermentation Industries. 2014, 40(01): 107-112,118. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.018
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    Optimization of composite preservative on Pickling Pepper products spoilage bacteria was studied through response surface methodology.The minimal inhibition concentration( MIC) of three preservatives for 13 kinds of spoilage bacteria was determined by microdilution method.X2and X9as the test bacteria,the preservatives formula of Pickling Pepper Products was optimized as bacteriostatic diameter of indicators.Multivariate regression model are built through response surface analysis,and optimal proportion of composite preservativ is that sodium acetate 0.1mg/mL,sodium benzoate 0.22mg/mL and potassium sorbate 0.14mg/mL.
  • The purification and activities analysis of fish scales peptides
    ZHANG Feng-xiang, WANG Xia, ZHOU Jian
    Food and Fermentation Industries. 2014, 40(01): 113-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.019
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    DA201-C macro-porous absorption resins were used to purify the fish scales peptides.Then the activities of the fish scales peptides were analyzed.The different elution fractions with different polarity peptides were obtained by changing the alcohol concentration.The ash content of fractions decreased from 1.20% to 0.68% with increased ethanol concentrations,while the content of hydrophobic amino acids and the average hydrophobicity of each eluted fraction increased from 33.83% to 37.67% and from 4.25 kJ/mol to 4.92 kJ/mol respectively.The antioxidant activity,reducing capacity and angiotensin-I converting enzyme( ACE) inhibitory ability increased with peptides concentrations increase.The DPPH· scavenging effect of fish scale peptides decreased when the alcohol concentration increased,while the O 2-· scavenging effect,reducing capacity and ACE inhibitory ability increased.Compared to the antioxidant activity and reducing capacity,the ACE inhibitory ability of the fish scales peptides was stronger at the same concentration.The activities of the fish scales peptides was related with its polarity.
  • Response surface methodology for preparation α-galactooligosaccharide from plants by fermentation
    HOU Xiao-hui, ZHANG Jin-ze, LIN Jing, DUAN Su-fang, GAO Jia-tao, ZHOU Zhi-qiao
    Food and Fermentation Industries. 2014, 40(01): 119-123. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.020
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    A new type of α-galactooligosaccharide( α-GOS) by microbial fermentation from herba lycopi was studied.Its componet includes melibiose,trisaccharide,tetrasccharide and pentosaccharide.By Plackett-Burman design and response surface methodology,the optimization of preparation α-GOS by fermentation was carried on.A Plackett-Burman design was first used to evaluate the influence of six related factors,and fermentation temperature, concentration of initial sugar,yeast extract and KH 2 PO 4 were selected as the important factors.Steepest ascent experiment and Box-Behnke design were used for further optimization on these factors.By establishing the regression model equation,the optimal concentration of these variables were determined as: fermentation temperature 28℃,concentration of initial sugar 8.76° BX,yeast extract 1.2g /100ml,KH 2 PO 4 0.21g /100ml.Under the above optimal culture conditions,the concentration of α-GOS increased from 86% to 94%.
  • Optimization of surimi extrusion product by factor analysis and BP artificial neural network
    ZHANG Jian-you, LIU Min, WANG Jia-wen, LIN Long, DING Yu-ting
    Food and Fermentation Industries. 2014, 40(01): 124-129. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.021
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    Through factor analysis of using the data set of surimi extrusion product properties,the results showed that former 5 components contributed 89.732% to the product and the contribution rate of the 5 components was 47.220%,16.823%,13.346%,6.775% and 5.568% respectively.Subsequently,A BP-ANN model was established in MATLAB to simulate the relationships between running parameters of heating temperature of barrel III,screw speed and feed motor speed with 5 components mentioned above.The optimal running parameters for heating temperature,screw speed and feed motor speed was 172.0 ℃,219r/min,8.2 r/min,respectively.
  • Optimization of the degradation conditions of hyaluronic acid by response surface methodology
    WANG Xin, GUO Rui-lin, WANG Pai-li, MENG Ying, WEI Jing, XU Dan-dan, SONG Tian-xue
    Food and Fermentation Industries. 2014, 40(01): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.009
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    Hyaluronic acid was extracted from crude chicken comb by ethanol method and then purified by CTAB method.The degree of degradation was based on the reduced sugars content after hyaluronic acid degradation.Single factor experiment and response surface method analysis established two regression models to optimize the combination of the four factors of liquid material ratio,pH,degradation time,hydrogen peroxide concentration,The result of response surface experiment showed that the best condition was: ratio of material to liquid( H 2 O 2 ∶Vc) 4.13∶1,pH 8, the degradation time 5 min,and H 2 O 2 concentration 1.67 mol/L.The molecular weight of hyaluronic acid was 22671.88 after extraction and purification,molecular weight hyaluronic acid was 1764.67 under the above conditons.
  • Effect of food additives on antioxidation activity of flavonoid form orange peel
    LI Shu-mei, FU Zhong-shi, LIU Xiang-rong, SHENG Xian-liang
    Food and Fermentation Industries. 2014, 40(01): 136-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.022
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    Flavonoids from orange peel were extracted with 75% alcohol.Effect of common food additives on antioxidation activity of flavonoids from orange peel was studied by DPPH method.The result showed that vitamin C, Sorbic Acid and Citric Acid can improve 36.5%,6.3%,2.2% of inhibition rate of flavonoids from orange peel,respectively.Benzoic acid,sodium propionate and lactic acid can reduce inhibition rate of flavonoids from orange peel.Therefore,vitamin C,sorbic acid and citric acid can improve the antioxidation activity of flavonoids from orange peel.
  • Study the antioxidant activity of rape bee pollen
    RAO Jian, WU Pan-pan, XU De-ping
    Food and Fermentation Industries. 2014, 40(01): 139-142. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.001
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Rape bee pollen was powdered and extracted by 90% ethanol under reflux.The dried 90% ethanol extract was then re-dissolved in water and extracted by petroleum ether,ethyl acetate and n-butyl alcohol.We found that petroleum ether extract and ethyl acetate extract has significant antioxidant activity,and can significantly reduce liver malondialdehyde( MDA) content( P < 0.05) and brain monoamine oxidase( MAO) activity( P < 0.05) of the D-galactose induced aging mice.Three linolenic acid compounds were obtained from the petroleum ether extracts,: α-linolenic acid,α-linolenic acid ester,3'-methoxy-α-linolenic acid esters.Three flavonoids were isolated from ethyl acetate extract: kaempferol-3-O-β-D glucopyranosyl( 1→2)-β-D-glucopyranoside,quercetin-3-O-β-D- glucopyranoside,kaempferol-3-O-β-D- glucopyranoside.The results showed that the antioxidant active ingredients in rape bee pollen are mainly linolenic acid compounds and flavonoids.
  • Progress of accelerated red wine ageing technique mediated by ultrasound treatment
    ZHANG Qing-an, FAN Xue-hui, YUAN Jiang-feng
    Food and Fermentation Industries. 2014, 40(01): 143-147. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.023
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    Wine and its artificial ageing techniques were introduced and summarized in this paper.Besides these,the research and application of the accelerated wine ageing technology mediated by ultrasound in China and abroad were also reviewed.Finally,the critical problems of the mechanism and industrialization of the ultrasound-induced wine ageing technique in future were suggested.
  • Research progress of the innovative technologies for new type of rice wine brewing
    XU En-bo, JIAO Ai-quan, LI Hong-yan, WU Zheng-zong, XU Xue-ming
    Food and Fermentation Industries. 2014, 40(01): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.024
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Traditional technologies are still commonly used by domestic yellow winery to brew Chinese rice wine.However,the methods of liquor making not only are labor and time consuming,but also lead to low fermentation efficiency and low ethanol yield and short of flavor diversity,which cannot satisfy the rapid expansion of consumer market.Recently,a series of innovative technologies were prospectively used to make new type of Chinese rice wine brewing characterized by energy-saving,emission-reduction more quickly and efficiently.Meanwhile,these advanced technologies improved the ethanol yield and stability of products markedly.Based on the comparison between the conventional methods and the innovative technologies of Chinese rice wine brewing,three principal aspects were summarized and sorted,including the innovation of raw material pretreatment,the optimization of fermentation and the reform of sterilization technology,respectively.Then,the advantages of the rising technologies above and their application and research situation were analyzed.In addition,the prospect of Chinese rice wine industry was also described in the terms of new type of rice wine brewing.
  • Lipolysis in cheese and flavour development
    HOU Jian-ping, LIU Zhen-min, HANG Feng, YU Hua-NING, GUO Ben-heng, LI Yun-fei
    Food and Fermentation Industries. 2014, 40(01): 154-159. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.025
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    Lipolysis is of importance in the development of cheese flavor.This paper discussed lipids and fatty acids in cheese,lipolysis and related enzymes during cheese ripening,and cheese flavour development from lipolysis.Further problems and research directions are also discussed.
  • An overview about the genetics of dairy lactic-acid bacteria
    JIAO Jing-kai, LIU Zhen-min, MO Bei-hong
    Food and Fermentation Industries. 2014, 40(01): 160-167. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.026
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    Interest in the genetics of lactic-acid bacteria in dairy and food industry is rapidly expanding.Genetic technology now is being devolved to create completely novel strains and prepared to apply in dairy manufacture.The genetic makeup and the gene transfer processes known to exist in lactic-acid bacteria relevant to dairy product were discussed in this paper.Genetic analyzing methods were also included.Moreover,we presented our views on the potential applications for this new area of biotechnology.
  • Study on metabolic pathways of β-phenyl ethanol bioconversion and regulation
    DU Shan, WANG Xue-hua, YANG Zheng-mao, LIU Xiao-sheng, SONG Huan-lu, WANG Feng-huan, WANG Zhao-yue
    Food and Fermentation Industries. 2014, 40(01): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.027
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    β-phenyl ethanol is an aromatic alcohol with a rose-like odour.Now it has been well used in food, cosmetics,tobacco,medicine and so on.With the development of social economy,much attention has been paid to the product of β-phenyl ethanol by microbial biotransformation.This paper reviews two microbial biotransformation β-phenyl ethanol metabolic pathways,the phenylpyruvic acid pathway and the Ehrlich pathway,respectively.Of all, the Ehrlich pathway is considered as the preferred way for microbial biosynthesis β-phenyl ethanol,in which L-phenylalanine is catalyzed by aminotransferase,decarboxylase and dehydrogenase in turn,and eventually translated into β-phenyl ethanol.This paper focuses on the genes coding these three kinds of enzymes in the Ehrlich pathway and the regulation of the related genes.
  • Encapsulation methods and characterization of nanocapsules:a review
    TAO Yuan, ZHANG Wen-juan, WANG Ya-jun, CHEN Jian-chu
    Food and Fermentation Industries. 2014, 40(01): 174-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.015
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper reviewed the nanocapsules and the selection of wall material as well as the its applications and unique advantages.Moreover,it focused on a variety of capsulation methods and its characterization.Nanocapsules will help to increase the stability of the raw-food materials and active ingredients during the processing,storage, digestion and absorption; to improve the absorption,utilization,antioxidation,and the solubility,and to prevent the deactivation or harmful interaction with the material.
  • Applications of nanosensors in food inspection
    WANG Xiao-cen, JING Jing, TENG Gang, WANG Zhe, YU Yan-yan
    Food and Fermentation Industries. 2014, 40(01): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.002
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The mechanisms and applications of nanosensors in food inspection were reviewed in this paper.The recent trends of nanosensors for detections of gasses in package,small molecules and pathogens in food were also introduced.Compared to traditional detection methods,nanosensors had capability to bind and separate targets more accurate,more specific and less time.Furthermore,nanosensors can be used in dynamic monitoring of food quality without destroy food packages.Nanosensors would have more great developments and applications on food inspection in the future.However,it cannot replace the traditional detecting methods.The cost,the migrating of nanomaterials in food and safety evaluations,the transduction between nanosensors and the macro- world are all the questions need to be solved.
  • Determination of amino nitrogen concentration in cottonseed meal hydrolysate by near-infrared spectroscopy
    LIANG Jing-bo, SU Yi, XIE Xi-xian, XU Qing-yang, ZHANG Cheng-lin, CHEN Ning
    Food and Fermentation Industries. 2014, 40(01): 187-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,the model for determination of amino nitrogen concentration in cottonseed meal hydrolysate was developed by near infrared spectroscopy.The near infrared measurements of samples were analyzed by partial least-squares( PLS) regression with selecting different wavelength and spectral pre-processing methods.The parameters of optimized model as followed: wavelength was 1300-1800nm,spectral pre-processing methods was first derivative + straight line subtraction.The root mean square error of cross validation was 0.457 g/L; the determination coefficients were 0.927 2; the residual predictive deviation was 3.71.Compared with predict value and actual measured value of external validation set,determination coefficients was 0.944 5 and the average relative errors were 5.05%.These results showed that prediction model could predict amino nitrogen concentration in cottonseed meal hydrolysate accurately and quickly,and it would provide theoretical basis for the control the quality of cottonseed meal hydrolysate.
  • Study on volatile components of turbot (Psetta maxima) by GC-MS and electronic nose
    XU Yong-xia, LIU Ying, JIANG Cheng-cheng, ZHANG Chao-min, FU Shu-min, LI Jian-rong
    Food and Fermentation Industries. 2014, 40(01): 193-197. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Turbots under a storage period of 20 days were selected as tainted samples by analyses of sensory evalutation,TVC,TVB-N and K value of turbot stored at 4 ℃.An electronic nose was used to detect the flavor difference between fresh and spoiled turbot samples,and the data obtained were analyzed by principal component analysis( PCA).Meanwhile,the volatiles in fresh and spoiled turbot samples were extracted by headspace solid phase microextraction( HS-SPME) and identified by gas chromatography-mass spectrometry( GC-MS).The results indicated that electronic nose was rapid and sensitive enough to distinguish the overall flavour of fresh and spoiled turbot samples, and were in agreement with the changes of conventional freshness evaluation indices.The GC-MS analysis showed that total of 27 and 28 volatile compounds were identified in fresh and spoiled turbot samples,respectively.Among the identified compounds,the predominant ones were aldehydes,ketones,alcohols,esters,hydrocarbon and amines and so on.The content of aldehydes,ketones and alcohols were high in fresh samples,whilst the amounts of amines were high in spoiled ones.
  • Determination of the content of selenium in rohan ginseng by microwave digestion-gas chromatography
    ZHANG Xiu-jing
    Food and Fermentation Industries. 2014, 40(01): 198-201. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A new method to determine the content of selenium in rohan ginseng using microwave digestion-gas chromatography is established.The detect conditions are as following: in a PTFE digestion jar,0.300 0 g of crushed rohan ginseng is mixed with 6.00 mL nitric acid and 2.00 mL 30% hydrogen peroxide.After microwave digestion, the Se( VI) in digestive juice is reduced to Se( IV) under acidic conditions.Then,1% 4- nitro phthalic diamine( NPDA) solution is applied to react selectively with Se( IV) to form highly stable 5-Nitro-benzo( 1,2,5) selenadiazole.After extraction by toluene,the substance is separated by capillary gas chromatography.In order to retain the qualitative time,electron capture detector was used.The standard curve with relationship between Se content and the peak height is linearly proportional,with equation of y = 744.925x + 0.217 and correlation coefficient of R = 0.998 3.The linear relationship is valid when the selenium content is within the range of 0.005 to 0.025μg/mL.The relative standard deviation( n = 5) is less than 1.1%.The recovery rate is in the range of 98.0% to 100.7%.The lowest detection limit is 0.003 mg/L.This method is accurate,sensitive and practical.
  • Analysis of aroma components from different parts of Kesha Paddy
    LIANG Jing, YANG Dong-mei, WU Jian-yong, TIAN Xiang-rong, XIE Wen-hua, LI Jun-nian, XUE Da-yuan
    Food and Fermentation Industries. 2014, 40(01): 202-206,211. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.028
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Aroma components in Kesha tribute-rice,rice bran and paddy were extracted by steam distillation, and analyzed by gas chromatography-mass spectrometry( GC-MS).A total of 33 volatile components were identified in Kesha tribut-rice,54 in Kesha rice bran and 53 in Kesha paddy,respectively.The difference in main aroma components was that Kesha tribute-rice has aldehydes( 24.23%),rice bran has alcohols( 34.60%) and paddy has alcohols( 19.93%) and acids( 15.91%).The main aroma components were identified as 5-ethyldihydro-2( 3H)-furanone,2-nonanol,( E)-2-nonenal,( E,E)-2,4-nonadienal,( E,E)-2,4-decadienal,undecanal in Kesha tribute-rice,which had higher content than those in rice bran.Twenty four aroma compounds only extracted by Kesha rice bran accounted for 31.45% of the total volatile components,and main components were formic acid-hexyl ester,furfural,5-methyl-2-furancarboxaldehyde,nonanal,ethyl Acetate,2-pentylfuran,and octanal.The results showed that Kesha paddy contained more aromatic substances,and rice bran has more flavor compounds than tribute-rice.
  • Poly (valine) modified electrode voltammetric determination of kojic acid
    MA Xin-ying, CHEN Mei-feng, LI Fang-zhen
    Food and Fermentation Industries. 2014, 40(01): 207-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A poly( valine) modified electrode was prepared by cyclic voltammetry.The modified electrode showed an excellent electrocatalytical effect on the oxidation of kojic acid.The voltammetric behavior and electrochemical analysis method of kojic acid were studied on the modified electrode.The effect of pH value on the response of kojic acid was studied in acetate buffer solutions( ABS).The results show that the oxidation peak potential of kojic acid shift negatively with increasing of pH value and a well-defined oxidation wave was obtained in ABS of pH = 5.4.The oxidation peak currents of kojic acid increased linearly with its concentration in the range of 7.00 × 10- 6~ 6.50 × 10- 4mol/L.The linear regression equation is i pa( A) = 0.048c + 3.89 × 10- 6,correlation coefficient is 0.998 3,the detection limit( S/N = 3) is 8.50 × 10- 7mol/L.The poly( valine) modified electrode showed good sensitivity,selectivity,and stability.It can be applied to the analysis of kojic acid in food.
  • Determination of eighteen amino acids by high performance liquid chromatography and post-column derivation in chicken
    JIN Ming, NIU Hong-liang, YUAN Hui, ZHAO Yu
    Food and Fermentation Industries. 2014, 40(01): 212-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To develop a method for determination of eighteen amino acids by high performance liquid chromatography and post-column derivation in chicken.Methods petroleum ether was used to remove fat,hydrochloric acid was used to hydrolysis samples.The exchange chromatographic column( 3.0mm × 250mm) was Lithium Ion,mobile phase was Li175,Li750,RG003 as the gradient elution,TRIONE Ninhydrin was used for post-column derivative reagent,detection wavelength was 570 nm.Eighteen kinds of amino acids in 8 ~ 80 μg/mL range showed good linear relationship,recovery rate was high.The amino acid composition of the chicken was also analyzed.The method was simple,fast,accurate,high selectivity,high sensitivity,and stable.It is suitable for all kinds of other meat products and amino acid test.
  • Optimization of processing parameters for kombucha fermentation of lon aril
    SONG Qing-peng, HU Zhuo-yan, ZHAO Lei, ZHOU Mo-lin, YU Xiao-lin
    Food and Fermentation Industries. 2014, 40(01): 216-221. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.029
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Kombucha tea is a kind of beverage fermented by tea fungus with sweetened tea.In this paper,longan aril and sweetened tea were used as materials to study effect of temperature,initial total soluble solid( TSS) and inoculation concentration on Kombucha fermentation with longan aril.Response surface methodology( RSM) was used to optimize processing parameters and total acid,D-glucose acid 2- 1,4-lactone( DSL) as well as D-glucaric acid were considered as responses.Results showed that the optimal fermentation parameters selected as 29.7℃ of fermentation temperature,14.7°Brix of initial soluble solid content,14.1% of inoculums concentration,and 6 days of fermentation.In the fermentation broth,the content of total acid,DSL and D-glucaric acid was increased to 26.87g/L, 5.51g/L and 18.01g/L respectively.
  • Study on the key technology of Chaenomeles speciosa juice
    WU Ya-hua, MENG Miao, ZHAO Yong-chun, LIU Jia-hao, FANG Guo-qing, ZHANG Shun
    Food and Fermentation Industries. 2014, 40(01): 222-225. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.030
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The juice was processed using Chaenomeles speciosa S as material,gelatin was used as adsorbent to adsorb tannic acid.Isomalt was used as sweetener,ascorbic acid was the color-preserving reagent,and β- cyclodextrin was used for deodorant.The sensory evaluation of the juice were analyzed by fuzzy mathematics.Then the optimal technology was investigated.The results showed that for 100mL juice,solid liquid ratio was 10∶11( mL∶g),tannic levels were significantly decreased with 10mL 1.5% gelatin at 15℃ temperature for 40 minutes.The optimum technological conditions of mixture were: Isomalt 20%,ascorbic acid 0.075%,β-cyclodextrin 0.0075%.Fuzzy mathematics sensory evaluation of the juice was also very good.
  • The study of quality changes of agrocybe cylindracea soft can during accelerated storage
    SHAO Ping, PENG Ji-teng, MA Xin, SUN Pei-long
    Food and Fermentation Industries. 2014, 40(01): 226-231. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.031
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Volatile composition and quality changes of agrocybe cylindracea soft can during accelerated storage were investigated in the study.The contents of volatile substances during the three stages( 0 d,14 d and 28 d) of agrocybecylindracea storage period were analyzed by headspace sampling and gas chromatography – mass spectrometry( GC – MS) technique.There were 79 volatile components identified.Among these volatile components,the content of aldehyde was the highest during storage,but significantly decreased to its 51.63%,48.17% and 45.65% after storage 0,14,28 days,respectively.As the second largest volatile substance,ketone increased from 6.54%( 0 d) to 17.96%( 28 d).Corrupt flavour substance,such as dimethyl sulfide,phenol and 3-methyl-2-butene aldehyde were identified in the 28 d.The characteristic aroma components sulfur,aldehydes and phenolic were positively correlated with off-flavor.Values of sensory characteristics of hardness and color values changed significantly during storage.The results suggested that color,hardness and some volatile components could reflect the quality changes perfectly and can be used as the real-time monitoring of agrocybecylindracea soft can.
  • Quality changes of antarctic krill (Euphausia superba) stored at different frozen temperatures
    YU Suo-yin, BAO Jian-qian, LI Yue-hua, XU Cheng, REN Qing, ZHAO Qi-meng
    Food and Fermentation Industries. 2014, 40(01): 232-237. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.032
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To study quality changes in antarctic krill( Euphausia superba) at different temperatures during storage.Water-holding capacity( WHC),pH,Total protein content,Total Viable Count( TVC),K value,Total-Volatile Basic Nitrogen( T-VBN) value and sensory evaluation at different storage temperatures(- 18,- 25,- 30 and-50℃) were studied to investigate the relation between quality and temperature.The results indicate that Water-holding capacity( WHC),total protein content and sensory evaluation are decreased with the increase of storage time and temperature.But TVC,K value and T-VBN were increased with the increase of storage time and temperature.The pH value was increasing then decreasing,but the qualities of Antarctic krill which were frozen at four temperatures did not change significantly.Therefore,pH is not suitable for the indicator.Storage at- 30 and- 50℃ can keep the qualities of shrimp better than- 18 and- 25℃ groups.The quality indexes of antarctic krill,which were frozen at- 30 and- 50℃,had not changed significantly.According to comprehensive cost,energy and other issues,the best temperature was- 30℃ for Antarctic krill.
  • Effect of hot water dipping treatment on oxygen metabolism of Xinyu tangerine under cold storage
    CHEN Chu-ying, CHEN Ming, ZHOU Meng-jiao, HAN Shu-rui, CHEN Jin-yin
    Food and Fermentation Industries. 2014, 40(01): 238-243. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Based on the present studies,the effects of hot water dipping( HWD) on oxygen metabolism of harvested Xinyu tangerine were investigated.The parameters of activated oxygen scavenging enzymes and antioxidant such as superoxide dismutase( SOD),catalase( CAT),peroxidase( POD),ascorbate peroxidase( APX),ascorbic acid( AsA) and reduced glutathione( GSH) were examined periodically during cold storage at 4 ℃.The results indicated that HWD significantly inhibited the MDA content of Xinyu tangerine fruits,enhanced the activities of SOD,CAT,APX and delayed the peak of POD.Meanwhile,HWD maintained high content of AsA and GSH.Both defense system of efficient enzymatic and non-enzymatic antioxidant work together to protect plant cells from oxidative damage by ROS, and delay fruit senescence.
  • Extraction and purification of procyanidins from malt
    LI Yu-mei, LIU Chun-feng, LI Qi
    Food and Fermentation Industries. 2014, 40(01): 244-249. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.011
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to investigate the properties of procyanidins from malt,extraction and purification methods of procyanidins were established.The crude procyanidins from malt were purified by AB-8 macroreticular resin,and the purification conditions were researched through adsorption and desorption experiment.The optimum conditions of organic solvents extraction were as follows: 60% ethanol( v/v) as the solvent,extraction temperature 85 ℃,the ratio of solvent to material at 25∶1( g∶mL),extraction time 1.5 h.The most suitable adsorption conditions were: sample concentration 0.57 mg/mL,and flow velocity 0.5 mL/min.And the desorption conditions were: 60% ethanol(v/v),flow rate 1 mL/min,elution volume 65 mL.The recovery efficiency can be reached to 95.2 %,and the purity was 67.58%.
  • Study on extraction and performance test of insoluble dietary fiber from the wild Zingiber strioatum
    CHEN Shi-xue, HU Ming-nian, LU Dao-wang, LI Gang-feng, TAN Sha, YANG Jun
    Food and Fermentation Industries. 2014, 40(01): 250-253. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.01.034
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The extraction technolgy of insoluble dietary fiber from wild Zingiber strioatum by alkali solution was investigated,The effects of ratio between material and solution,concentration of alkali,temperature and time on the extraction ratio were studied.The optimal extractions conditions were obtained by L 9(34) orthogonal methodology.Optimization of water insoluble dietary fiber extraction conditions: it was concluded that water insoluble dietary fiber of the best extraction technology for: feed liquid than 1∶45,alkali concentration 0.25 mol/L,leaching temperature 52 ℃,extracting time 100 min,under optimized conditions,the extraction rate of water-insoluble dietary fiber was 90.73%,swelling ratio of insoluble dietary fiber was 8.6 mL/g and its holding water capacity was 2.315g/g.It was proved the wild Zingiber strioatum of fanjing mountain was a good material to extract dietary fiber.
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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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