25 March 2014, Volume 40 Issue 03
    

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    Food and Fermentation Industries
  • WU Sheng, HANG Hai-feng, GUO Mei-jing, CHU Ju, ZHUANG Ying-ping, ZHANG Si-liang
    Food and Fermentation Industries. 2014, 40(03): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.010
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    Mid-infrared FTIR spectroscopy is an efficient tool for the monitoring of bioprocesses. The use of Fourier transform mid-infrared spectroscopy( FTIR) combined with PLS to predict the concentrations of glycerol and methanol in fed-batch cultivations of Pichia pastoris in a chemical medium was investigated by using the synthetic solutions as calibration set. Generally,all models were robust and performed well,the calibration model allowed standard errors of calibration( SEC) and standard errors of validation( SEV) for glycerol and methanol concentrations of 0. 171,0. 532,0. 129 and 0. 248 g/L,respectively. The results from 5 L Fed-batch experiments showed that FTIR data had a good agreement with control data,with standard error of prediction( SEP) of 1. 09 and 0. 86 g/L,respectively. Specific growth rate and specific production rate were compared between FTIR and DO-stat to control methanol concentration. Results showed that FTIR could limit the methanol concentration under 2%,which could maintain a higher specific growth rate and specific production rate that was effective to enhance the production.
  • QU Shi-yang, LI Ming-cai, GU Zhen-biao, WANG Meng-yun, LI Zhao-feng, HONG Yan, CHEN Li
    Food and Fermentation Industries. 2014, 40(03): 8-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.017
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    The effects of maltodextrin concentration on the saccharification were investigated by using glucose concentration and yield as the indexes,and the related mechanism was analyzed. The results showed that the glucose concentration and yield of saccharification reaction both increased first and then decreased with the rising maltodextrin concentration. The glucose concentration in the saccharification solution reached the peak( 531. 3 mg/mL) after reacting for 48 h while the initial maltodextrin concentration was 50%. The glucose yield was higher at 20% ~ 40% maltodextrin concentration,reaching 90% after saccharification for 48 h. The glucose yield was lower at 50% maltodextrin concentration at the early stage of the reaction,however it reached 88. 7% after saccharification for 48h and decreased significantly to 69. 3% while the initial maltodextrin concentration reached 60%. The main reasons might be that the molecular density of the maltodextrin increased with the rising concentration in the low concentration solution of maltodextrin. Thus,the probability of collision of enzyme and substrate increased with the rising concentration, which resulted in the increase of glucose concentration and yield. However,as the further rising of the maltodextrin concentration,especially exceeded 50%,the viscosity of the system increased obviously,the water activity of the system reduced,the mobility of water became poor and the free water became less,which might inhibited the saccharification and resulted in decreasing glucose concentration and yield.
  • HAN Wei-wei, HOU Jun-cai, CAO Qiu-ge, GAO Meng-ni, ZHANG Jia-xiu, WU Yao, LI Xiao-jing
    Food and Fermentation Industries. 2014, 40(03): 13-19. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.011
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    Lactic acid bacteria( LAB) obtain all the necessary small peptides and free amino acids through their complex proteolytic system because LAB itself can not directly use the exogenous proteins. In this study,six Lactobacillus delbrueckii subsp. bulgaricu strains( KLDS 1. 0207,1. 0501,1. 1007,1. 9201,1. 9203,1. 0208) were incubated in skim milk to analyze the dynamic changes of the genes expressions of the key proteinase( prtB,oppD,pepC, pepF,pepQ,pepX and pepT) at the mRNA transcription level using the real-time quantitative PCR technique. The growth curves of all incubated strains were the S-shaped growth. The proteolytic activities of the six strains incubated in skim milk were significant increase( P < 0. 01),and the genes expressions of seven target genes were unregulated with the continuous growth. The prtB and oppD gene expressions of the six strains were significantly higher in logarithmic phase than those in the control group( 4h)( P < 0. 01). The genes expressions of intracellular peptidase( pepC, pepF,pepQ,pepX,and pepT) showed significant increase at the logarithmic phase compared with the control group( P <0. 01),however the pepQ gene expression of the KLDS 1. 0207 strain was downregulated at the logarithmic phase,and unregulated in the stable phase. The results indicated that the strains with higher proteolytic activity had better growth and acidification. The key protease genes expressions of Lactobacillus debreuckii ssp. bulgaricus incubated in the skim milk were time-dependent,wherein significant differences were also observed.
  • CHEN Si-si, ZHANG Hui, GU Zhong-hua, QI Xi-guang, QIAN Hai-feng, WANG Li
    Food and Fermentation Industries. 2014, 40(03): 20-24. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.012
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    This essay compared the enzymatic hydrolysis effect of glutamine peptide prepared from wheat gluten with Alcalase 2. 4 L FG in aqueous system and ethanol system respectively. According to the hydrolysates' protein content,degree of hydrolysis,peptides content and amide nitrogen content,it turned out that the best system for enzymatic hydrolysis was ethanol system of single concentration. Moreover,using the amide nitrogen content as the main index,along with the changes in the degree of hydrolysis,we did the single-factor and orthogonal experiments to determine the optimum conditions for enzymatic hydrolysis. The results showed that the degree of hydrolysis was 14. 26% and amide nitrogen content was 3. 07 mmol/g under the conditions as follows: ethanol concentration was 40 %,temperature was 47. 5 ℃,substrate concentration was 14 %,the amount of enzyme was 7 000 U/g,and the reaction time was 3. 5 h.
  • SHEN Chao, WU Dian-hui, LI Xiao-min, XIE Guang-fa, LU Jian, Chen Jian
    Food and Fermentation Industries. 2014, 40(03): 25-29. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.013
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    Ethyl carbamate( EC) is a carcinogen by-product in Chinese rice wine brewing. Urea is known as the main precursor of EC in Chinese rice wine. The industrial Chinese rice wine yeast engineering strain Na-uD with highly expressed DUR3 responsible for urea import was constructed,to eliminate EC in Chinese rice wine. The DUR3 gene expression cassette "URA3-PGK1p-DUR3-PGK1t-URA3"with strong promoter PGK1p was constructed using fusion PCR,and then electro-transformed into the haploid yeast strain Na( MATa). After lab-scale brewing of Chinese rice wine with Na-uD,the content of urea and EC showed a significant reduction to 55. 0% and 10. 9%,respectively. There was no difference in physical and chemical indexes between the engineered strain and parental strain N85. The study indicated that overexpression of DUR3 without foreign genes introduction was an effective way to reduce the urea content and further the EC concentration in the fermented alcohol beverages.
  • WEI Cheng-yu, LIN Ri-hui, HUANG Wen-qin, LONG Han, XUAN Jin-cai, TIAN Wei-man
    Food and Fermentation Industries. 2014, 40(03): 30-35. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.014
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    In order to improve the operational performance of the oxalate decarboxylase( Oxdc) which can be used to prevent and treat calcium oxalate stone,modification of Oxdc by methoxy polyethyleneglycol was studied, some enzymatic properties of wild enzyme( Oxdc) and modification enzyme( mPEG-Oxdc) had been determined. The modification conditions were preliminary optimized according to the single-factor experiment,and the optimal results were as follows: under a weak acid environment( pH5. 0),a mole ratio of mPEG-aldehyde/Oxdc for 50∶ 1,the modification was occurred at 37℃ for 12 h,which could remain about 67. 52% of enzymatic activity and the modification rate was 50. 69%. SDS-PAGE and FT-IR analysis turned out that the mPEG had covalently bound to the enzymatic protein. Furthermore,analysis of enzymatic properties found that the Oxdc lost almost total of enzyme activity,but the mPEG-Oxdc maintained 21. 6% after heating treatment. The activity of mPEG-Oxdc was always higher than the Oxdc during pH2. 0 ~ pH6. 0. As the activity of Oxdc went down to 20. 6%,the mPEG-Oxdc kept 47. 1% after trypsin treatment. All the results demonstrated that the thermostability,resistance to acid,heat and trypsin of mPEG-Oxdc had been improved relatively.
  • BU Li-wei, QIU Rei-xia, HUANG Xue-song
    Food and Fermentation Industries. 2014, 40(03): 36-40. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.018
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    The purpose of the study was to identify the mechanism of the black color formation in black garlic. Black garlics were homogenized,extracted with ethyl acetate and separated by vacuum silica gel column. The black petroleum ether-ethyl acetate-methanol( 99∶ 99∶ 1) elution fraction was identified by electrospray ionization mass spectrometry( ESI-MS) and high performance liquid chromatography( HPLC). Then the contents of the color material in different temperature and ripening period were determined by HPLC and the data were simulated. The results showed that the petroleum ether-ethyl acetate-methanol( 99∶ 99∶ 1) elution fraction mostly contained 5-HMF. This identification was done by ESI-MS which adds standard 5-HMF into samples. In addition,the content of 5-HMF increased with ripening period in different temperature. The formation reaction belonged to first order reaction through data fitting and the activation energy was 32. 11kJ/mo applying to arrhenius formula. This study confirmed that 5-HMF is one of the color materials. Meanwhile the reaction activation energy of 5-HMF was obtained,which provided the reference for the optimization of black garlic processing and the quality control of black garlics.
  • JIANG Huan, MIAO Ming, JIANG Bo
    Food and Fermentation Industries. 2014, 40(03): 41-45. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.019
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    This paper focused on the effect of amylomaltase( 4αGT) modification on the normal corn starch including the branch chain length distribution and slow digestion property with different enzyme concentration. The results showed a decreased MW and amylose content,and an increased SDS content in the contrary with the increase of enzyme concentration. Compared to the normal corn starch,the modified starch using 4αGT for 20 U/g starch increased the SDS from 9. 40 % to 21. 68 %,decreased the amylose content from 32. 8 % to 25. 3 % and also showed a lower molecular weight. The chain length distribution of 4αGT-treated starch showed an increased amount of short( DP <13) and long( DP >30) chains. All these results suggested that starch treated with partial 4αGT synthesized novel amylopectin clusters containing slow digestibility.
  • TU Zong-cai, YU Li, YIN Yue-bin, HUANG Xiao-qin, YE Yun-hua
    Food and Fermentation Industries. 2014, 40(03): 46-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.020
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    The effect of dynamic high pressure microfluidization( DHPM) treatment with different pressure( 80, 120,160,and 200MPa) on the physicochemical properties and structure of potato amylose was investigated. As the DHPM treatment pressure increased,the solubility,swelling power and transmittance of potato amylose were increased first and then decreased and reached to the maximum at 160MPa. The influence of DHPM on the freeze-thaw stability had no significant effect. The amylose gel hardness,springiness,cohesiveness,gumminess and chewiness all showed a trend of first increasing and then decreasing with the pressure increasing,and they all reached the maximum at 120 MPa except the adhesiveness reduced. The particle size showed a slight decrease in mean diameter at 80 MPa,while a significant increase was observed above 120 MPa. Atomic force microscope( AFM) images showed that the microstructure of the molecules was changed and the height was reduced from 3D images by 200 MPa. The average molecular weight( Mw) was also reduced and the molecular weight distribution was more uniform.
  • LIANG Meng-meng, XUE Jie, AN Rong, WU Yun, ZHAO Cai-yun, WANG De-liang
    Food and Fermentation Industries. 2014, 40(03): 52-57. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.021
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    The changes of the ethyl carbamate content during the wine fermentation using simulated grape juice with different compositions were studied. The results showed that the argnine in grape juice influenced the content of the wine's urea and citrulline and further significantly influenced the content of ethyl carbamate after the fermentation. There were liner dependence relation between these two materials. The urea and citrulline in grape juice had direct influence on the content of the ethyl carbamate. The average output of ethyl carbamate were 1. 0172 μg/mg urea and 0. 3055 μg/mg citrulline,respectively. But( NH4)2HPO4had little impact on ethyl carbamate content. The research laid the foundation for reducing the ethyl carmate content in the raw material and improving the quality of the wine.
  • PEI Guang-ren, LI Ji-ming, YU Ying, QU Jian, LI Lan-xiao
    Food and Fermentation Industries. 2014, 40(03): 58-62. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.022
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    Volatile acids in icewine usually exceed the standard value,so studies on the influencing factors of its high content volatile acids was significant for improving icewine production technology. The possible factors,including sugar content in juice,yeast strain,dosage of yeast,temperature and addition of yeast nutritional agent during fermentation,were investigated by designed control test. The content of sugar,acid,ethanol and glycerol in icewine were determined. The study revealed that sugar content and fermentation temperature was linearly correlated with the content of volatile acid in icewine. Yeasts also influenced the content of volatile acid in icewine and yeast Y-3# produced lowest content of volatile acid in this paper. The dosage of yeast and nutritional agent had no significant effects on content of volatile acid in icewine. The technological measures were proposed to reduce volatile acids of icewine.
  • BAO Hui-juan, JIANG Yang
    Food and Fermentation Industries. 2014, 40(03): 63-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.002
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    In this work chitosan-PE bi-layer films were prepared by casting method. The structure and thermal stability were analyzed to observe the existence of new chemical bonds and adhesiveness between chitosan-PE films. The films structure and thermal stability were observed by infrared spectroscopy coupled with scanning electron microscope and thermogravimetric analysis coupled with differential scanning calorimetry,respectively. The results showed that no new chemical bonds were formed between chitosan and PE film surface,and the structure of PE film was not influenced by chitosan coating. However,the adhesiveness of films between chitosan and PE film was fine.
  • LI Jin-xia, CAO Yan-hua, BAI Fei-rong, CHENG Chi, TAN Wang-qiao, XIAO Dong-guang
    Food and Fermentation Industries. 2014, 40(03): 68-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.023
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    The endophytes from the wild Noni fruit of Xisha was isolated and identified. Count results showed that the total endophytes' number of mature wild Noni fruit was 1. 0 × 105CFU/g and 8. 0 × 103CFU/g for the endophytic fungi. Furthermore,22 strains of bacteria,14 strains of yeast and 9 strains of mould were isolated. Partial sequence analysis of 16S rDNA,26S rDNA D1/D2 region and ITS rDNA were used for the strains' identification. The results indicated as follows:( 1) 22 strains of bacteria were highly similar to 8 known genus which belong to α-Proteobacteria,β-Proteobacteria, γ-Proteobacteria, Firmicutes and Actinobacteria. The 8 genus were Asaia sp., lavobacterium sp.,Burkholderia sp.,Pantoea sp.,Rhizobium sp.,Paenibacillus sp.,Curtobacterium sp. and Luteibacter sp.;( 2) 14 strains of yeast were highly similar to genus of Cryptococcus sp.,Pseudozyma sp.,Sympodiomycopsis sp. and Eremothecium sp. belonging to Basidiomycota and Ascomycota;( 3) 9 strains of mould were highly similar to genus of Cladosporium sp.,Daldinia sp.,Gibberella sp.,Nemania sp. and Penicillium sp. belonging to Ascomycota. The results showed that there are abundant species diversity of endophytes in the wild Noni fruit of Xisha. The results will lay the foundation for the research and development of functional strain's in Noni.
  • CHEN Tao, MA Ying-kun, CHEN Fu-sheng
    Food and Fermentation Industries. 2014, 40(03): 76-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.024
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    Soybean and skim milk were used as the raw material to produce soymilk yoghurt by mixed fermentation of L4-4( Lactobacillus casei) and L6-2( L. fermentum). The suitable conditions were determined by single factor experiment as follows: the ratio of L4-4 and L6-2 was 1∶ 1,inoculation amount 5%,ferment at 37 ℃ for 12h. The sensory index and nutrition constituent was compared between mixed fermentation and single-strain fermentation. The results showed that the sensory index of mixed fermented soymilk yoghurt was better than that of L4-4,while the effect of refining nutrient by mixed fermented was superior to that of L6-2.
  • WU Jun-rui, ZHANG Miao, YUE Xi-qing, LI Xin, WU Ri-na
    Food and Fermentation Industries. 2014, 40(03): 83-86. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.001
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    In order to explore and protect the lactic acid bacteria resources in traditionally fermented soybean pastes from Heilongjiang,in this study,12 samples of traditionally fermented soybean pastes were collected from Heilongjiang peasant household as test material. Lactic acid bacteria suspected strains in fermented soybean paste were separated through selectively culturing,then were identified using analysis of 16S rDNA sequence. The results showed that 24 strains were separated and identified to be 5 species of lactic acid bacteria respectively. 10 strains belonged to Tetragenococcus halophilus( T. halopHilus),as the largest number of bacteria in samples,accounting for 41. 67% of the total. 6 strains belonged to Lactobacillus plantarum( L. plantarum),accounting for 25% of the total. 4 strains belonged to Lactobacillus sakei( L. sakei),accounting for 16. 67% of the total. 2 strains belonged to Lactobacillus fermentum( L. fermentum),accounting for 8. 33% of the total. 2 strains belonged to Lactobacillus brevis( L. brevi),accounting for 8. 33% of the total. Among them,Tetragenococcus halophilus,Lactobacillus plantarum and Lactobacillus sakei were separated in samples from all the three regions. Tetragenococcus halophilus were isolated in 9 samples among them,accounting for 75% of the total samples. Lactobacillus plantarum were isolated in 6 samples among them, accounting for 50% of the total samples. It can be inferred that Tetragenococcus halophilus and Lactobacillus plantarum were the dominant lactic acid bacteria in traditional fermented soybean pastes from Heilongjiang.
  • QIN Yan-ting, YU Jie, LIU Wei-jun, WANG Hong-mei, ZHA Mu-su, BAI Na, WU Ren-tu-ya, DE Liang-liang, MENG He-bi-li-ge, ZHANG He-ping
    Food and Fermentation Industries. 2014, 40(03): 87-91. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.025
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    Diacetyl is one of the leading part in flavour formation in yogurt. In this paper,the changes of pH,acidity,viable counts and diacetyl production of yogurts that were produced by 21 Streptococcus thermophilus in storage of 4 ℃ were compared,at last we obtained three strains: IMAU20765,IMAU10636 and IMAU10632,they had the high fermentation ability and yield of diacetyl production and had tremendous potential to be used as starters for yoghurt production.
  • WANG Mu-hua, PAN Pei-ping, ZHAO Yu-ming, SU Bin-nan, CAI Ying-hui, LI Hai-tao
    Food and Fermentation Industries. 2014, 40(03): 92-96. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.026
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    To select bacteriophage-resistant mutants suitable for yoghurt production,the method of double layer agar plate and natural selection were used. Three different phages were isolated from the abnormal fermentation broth of Streptococcus thermophilus St0 which producing yoghourt. Four bacteriophage-resistant mutants( St1,St2,St3,St4) were obtained and proved to be non-lysogen by Mitomycin induction. The resistance and the yoghourt fermentation ability of these mutants were stable after 20 subcultures. The mutant St3 produced total acids up to 110° T after fermentation and the yogurt curd time was as same as the origin strain. When the mutant strain was cultured under higher concentrations phage environment,the bacteria growth was normal,and its acid production,viscosity,hardness,taste were all better than those of original strain. In the meantime,shorter curd and less whey separation were obtained and bacteria concentration was up to 1010CFU/mL after enrichment culture. So it was suitable for industrial production.
  • DONG Xiao-wan, LI Bao-kun, LU Shi-ling, CHEN Qing-ming, LU You-guo, CHANG Han-ze
    Food and Fermentation Industries. 2014, 40(03): 97-101. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.027
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    In order to analyze lactic acid bacteria community structure in traditional dairy products and explore the predominant microbial species,both culture-dependent and culture-independent methods and denaturing gradient gel electrophoresis( DGGE) based on the sequence of 16S rDNA V6-V8 region gene were used to examine the total lactic acid bacteria counts. The results showed that 5 kinds of lactic acid bacteria were identified from traditional dairy products by the Culture-independent method,wherein the dominant bacteria belonged to Pediococcus acidilactici. By 16S rDNA V6-V8 region gene DGGE method,the most dominant bacteria was Lactobacillus helveticus,the second is Pediococcus acidilactici. This suggested that Independent culture combined with PCR-DGGE could be applied to analyze bacterial community structure and predominant bacteria in traditional dairy products effectively,thus provide a theoretical reference for the development of culture starter and that will give us more information of microorganism diversity.
  • XU Shu-ze, HUANG Li, TENG Jian-wen, WEI Bao-yao, XIA Ning
    Food and Fermentation Industries. 2014, 40(03): 102-106. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.028
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    A Meidouzha production strain was selected from traditional fermentative soybean residue. It could produce protease and cellulase. After vaccination,the strain could fermented soybean residue well,and then develop the similar texture and flavor to the Meidouzha. The strain was identified by their morphs of mycerial,hyphal,spore and ITS sequence. The results showed that the strains were Neurospora crassa. Then the physiological property of the strain was studied based on different pH value,temperature,time and weight of the mycelium to define optimum phase of growth of the strain. The range of its log growth phase was 0 ~ 36 h. The range of optimum growth temperature was 28 ~ 32℃. The optimum pH was 6.
  • WANG Tian-jiao, TANG Chuan-hong, ZHANG Jing-song, XU Kai, LIU Yan-fang, YANG Yan, TANG Qing-jiu, JIA Wei, LIU Fang
    Food and Fermentation Industries. 2014, 40(03): 107-112. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.015
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    In this study,the G0119,G0130 and G0154 strains were screened out as the hybrid parent according to their mycelium concentration of liquid submerged fermentation. 108 mononuclear strains were obtained by protoplast monokaryogenesis method. Mononuclear strains were selected as cross-breeding materials. Two monokarryotic strains of each parental strain with different genotype were mated,and 63 hybrids were obtained,which were identified by antagonist response. Moreover,the unstructured kinetics of Ganoderma lucidum hybrid strain liquid submerged fermentation process was investigated using Logistic mode,and the specific rates of cell growth,glucose consumption and triterpenes formation were analyzed and calculated. The results showed that the maximum specific rate of cell growth was 0. 147 h- 1and 0. 154 h- 1,the maximum specific rate of glucose consumption was 0. 011 h- 1and 0. 042 h- 1and the maximum specific rate of triterpenes formation was 0. 0010 h- 1and 0. 0019 h- 1for hybrid 29 and hybrid 62. Hence,the hybrid from protoplast monokaryogenesis method was different from parents. Its kinetic parameters showed that glucose consumption and triterpenes formation were improved compared with parents.
  • PAN Guang-kun, JI Hong-wu, LIU Shu-cheng, SU Wei-ming, LU Hong-yu, PAN Chuang
    Food and Fermentation Industries. 2014, 40(03): 113-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.029
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    The total viable count( TVC),total volatile basic nitrogen( T-VBN) value,acid value,peroxide value and sensory quality of vacuum fried breaded shrimps were measured at different temperatures during storage to find out their relationships to the product shelf life. The predictive model for shelf-life based on T-VBN value was established. The results indicated that TVC,T-VBN,acid value and peroxide value increased with the increase of storage time and temperature. It is found that the evaluation of sensory quality decreased with storage time. In addition,it showed that the relative error between predicted and observed values was less than ± 10% calculated by the prediction model. Therefore,the shelf-life of vacuum fried breaded shrimps can be predicted at the storage temperature from 277 K to 320 K based on T-VBN value.
  • REN Rui-juan, CHAI Chun-xiang, LU Xiao- xiang, LI Li-jie, GUO Mei-juan
    Food and Fermentation Industries. 2014, 40(03): 120-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.003
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    The mathematical model was established to determinate the Penaeus vannamei Boone's content of volatile base nitrogen( TVB-N) and total bacterial count( TBC) by near infrared spectroscopy. There were 42 samples scanned by a spectroradiometer,the spectra was obtained range from 950 to 1650nm. The raw spectra were pretreated by first derivative、Savisky-Golay( SG) smoothing and Standard Normal Variate( SNV) using the Unscrambler 10. 3. The partial least square regression( PLSR) was used to build TVB-N and TBC model,and validating model. The results showed that the correlation coefficients of calibration set and prediction set of TVB-N model were 0. 980 and 0. 923 respectively. Root Mean Standard Error of Cross-Validation( RMSECV) and Root Mean Square Errors of Prediction( RMSEP) were 1. 189 and 2. 179 respectively; The correlation coefficients of calibration set and prediction set of TBC model were 0. 991and 0. 943 respectively. RMSECV and RMSEP were 0. 136 and 0. 603. The results indicated that these models were better to predict TVB-N and TBC in Penaeus vannamei Boone,and could determine shrimp freshness.
  • LIU Li-ge, HAO Ya-nan, HUANG Jian-hua
    Food and Fermentation Industries. 2014, 40(03): 125-128. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.030
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    The scaled mackerel fillets were stored under 30 ℃,20 ℃,10 ℃ and 4 ℃,respectively. Total volatile basic nitrogen( TVBN),trimethylamine nitrogen( TMAN),peroxide value( PV),thiobarbituric acid( TBARS) and pH were monitored and also tested for their suitability to determine freshness quality of this muscle. The shelf life under different temperature was 11h,15h,25h and 96h. TMAN and TBARS were closely related to TVBN,the correlation coefficients were 0. 928 and 0. 846 respectively. TMAN of 12. 8mg /( 100g muscle) and TBARS of 12. 5mg MDA /( kg muscle) were the maximum value of the market acceptance. PV and pH value also showed some variations,but they were not suitable for freshness assessment.
  • CHENG Ya-bin, HUANG Kai-xin, SONG Xian-liang, QING Li-juan, WU Shao-lie
    Food and Fermentation Industries. 2014, 40(03): 129-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.031
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    The nutrient composition such as protein,fat,odium chloride,total acid,total sugar and free amino acids in brine with different marinating times were analyzed. The results showed that with the increase of marinating times,contents of protein,fat,total acid,and total content of the free amino acids increased,while the sodium chloride and total sugar declined. After 7 times of heating,contents of protein,total acid,and chicken fat in the brine were reached 5. 47%,1. 42 g/kg and 3. 01% respectively. The surface of the brine formed a thick layer of oil slick, sodium chloride and total sugar were dropped almost half. After 6 times of boiled heating,total content of the free amino acids in the brine was reached to 321. 75 mg /100mL.
  • LIU Shi-yuan, ZONG Hong, LU Xin-yao, ZHU Ge-bin, FANG Hui-ying, SUN Jin, LOU Xiao-xiao, FENG Qian
    Food and Fermentation Industries. 2014, 40(03): 134-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.032
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    The nitrite,antioxidantcapacity,organic acids and amino acids of Capsicum chinense sauce fermented by Lactobacillus sp. were analyzed in this study,respectively. Compared to natural fermentation sample,nitrite content of the Capsicum chinense sauce fermented by Lactobacillus sp. was basically eliminated. Antioxidant capacity was increased by 54% ~ 82%,total polyphenol and glutathione contents were increased more than 51% and 59%,respectively. In addition,lactic acid was 2-fold higher than that of natural fermentation sample. Amino acids also showed an increase,and γ-amino butyric acid increased more than 54%. The results showed that the fermentation by Lactobacillus sp. can not only enrich flavor of Capsicum chinensesauce,but also enhance its nutrition and health function.
  • YE Mao, DENG Mao-cheng, ZHANG Yuan-ping, LI Jing
    Food and Fermentation Industries. 2014, 40(03): 139-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.033
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    In order to study the effect of different fried wheat particles on koji making and quality of soy sauce, we compared and analysed the enzyme activity of protease,aminopeptidase,α-amylase and cellulase,and physical and chemical index and sensory evaluation of soy sauce products. The results demonstrated that the particle size of wheat influenced the enzyme activity of Koji and the quality of soy sauce. The optimum particle size of wheat was 40 meshes,under which the Koji and quality of soy sauce were improved.
  • PAN Ling, TAO Dan-dan, KANG Xiao, GUO Shao-jin, WANG Jun, XU Qian, LIAO Xiao-jun, HU Xiao-song, ZHANG Yan
    Food and Fermentation Industries. 2014, 40(03): 142-146. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.034
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    Taking the mangosteen as raw material,high hydrostatic pressure( HHP) was used to study microbiological properties and quality attributes of mangosteen juice. The results showed that with 400 MPa,10 min and 500 MPa,5 min by HHP,a completed sterilization effect was exhibited on mangosteen juice,also,no significant changes were observed on physic-chemical indexes( including color,brix,and acid value) and nutritional quality attributes( Vc,total phenols content and antioxidant activity)( P >0. 05). Therefore,HHP was suitable for processing thermosensitive foods owing to its ability to keep the original texture,nutrition,color and flavor better.
  • ZHAO Xue-song, LIN Ya-fei, LIU Min
    Food and Fermentation Industries. 2014, 40(03): 147-152. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.035
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    Based on self-made peanut protein concentrate,ultrasonic processing for improving functional properties of peanut protein concentrate( solubility,emulsifying activity and emulsion stability,foaming capacity and foam stability,water absorption,oil holding capacity and gel properties) was investigated. The results showed that the optimal ultrasonic treatment process was: ultrasonic power 700W,ultrasonic time 6min. The functional properties of peanut protein concentrate were significantly improved after the ultrasonic treatment. The ultrasonic modification of peanut protein concentrate was an efficient way for the improvements of functional properties.
  • JIA Ge, WANG Yuan, FENG Fan, CHENG Ni, ZHAO Jing, CAO Wei
    Food and Fermentation Industries. 2014, 40(03): 153-157. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.036
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    The antioxidant activity,total phenols and total flavonoids of leatherwood honey were investigated in this study. The results showed that the strong scavenging activity of leatherwood honey for DPPH was concentration dependent. Total phenols content of leatherwood honey was( 473. 74 ± 6. 27) μg/g honey,while total flavonoids content of leatherwood honey was( 0. 375 ± 0. 003) μg/g honey. The total antioxidant activity of leatherwood honey was three times than that of acacia honey,lower than buckwheat honey. Leatherwood honey had a strong protection on DNA damage induced by hydroxyl radicals. This result demonstrated the antioxidant activity of leatherwood honey was related to total phenols.
  • LIU Meng-meng, YANG Mei-zhizi, SUN Yun, SUN Li-ping, ZHUANG Yong-liang
    Food and Fermentation Industries. 2014, 40(03): 158-162. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.037
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    Tilapia( Oreochromis niloticus) skin gelatin peptides( TSGP)-glucose maillard reaction system were prepared under different glucose concentration conditions,the charateristics of Maillard reaction products( MRPs) and their antioxidant activities were investigated. The results showed that the pH of all MRPs markedly decreased( P < 0. 05) within1h of heating time,the increase in the absorbance in 294 nm and browning intensity were concomitant with the decreases in free amino group content,and fluorescence intensity sharply increased with heating time increased( P < 0. 05). Compared to the gelatin peptides,the DPPH and ABTS radical scavenging activity,as well as the reducing power sharply increased with the increase of heating time,but there was no significant change in the hydroxyl radical scavenging activity,which could be related to the metal chelation of the MRPs. The MRPs derived from system of 1: 2 molar ratio of free amino group residues to glucose carbonyl group rendered the highest free radical scavenging activities and reducing power.
  • JIANG Bao, LUO Mei-juan, ZHANG Zhen-wen
    Food and Fermentation Industries. 2014, 40(03): 163-168. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.046
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    To understand the phenolic compounds and antioxidant activities of Cabernet Gernischet and Chardonnay berries,and provide some theoretical evidence for wine-grape berries from the Loess Plateau region,the physicochemical index,the phenolic content,antioxidant activities and non-anthocyanin individual phenolic content of two varieties grape berries were analyzed. The results showed that the contents of total phenolic,flavonoids,flavanols and anthocyanins compounds in red Cabernet Gernischet berries were higher than those in white Chardonnay berries in different extent,especially for flavanols,its content in red berries was 2. 7 fold of that in white berries. The antioxidant activities of Cabernet Gernischet berries were 1. 8( for DPPH free radical-scavenging capacity) and 2. 7( for cupric reducing antioxidant capacity,namely CUPRAC) fold of those in white berries,respectively. The total 25 and 12 non-anthocyanin individual phenolic compounds from Cabernet Gernischet and Chardonnay berries were identified, these compounds belonged to 4 classes,including 6 flavanols,13 flavonol,5 hydroxybenzoic acid and 1 hydroxycinnamic acid,there were some differences in composition and concentration of these compounds,especially for catechin compound,its content in red berries was 2. 0 fold of that in white berries. The grape variety factor had significantly effect on composition and concentration of phenolics,but the influence was inconsistent for different individual phenolic compounds. The antioxidant results between DPPH and CUPRAC methods exhibited cooperativity and difference.
  • ZHANG Sen, HUA, Mei-yun, YANG Yu-jie, LIU Ping-huai
    Food and Fermentation Industries. 2014, 40(03): 169-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.009
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    Microalgae is one of most attractive feedstock for biodiesel due to its lots of 1excellent properties. However,there were a variety of bottlenecks for large-scale cultivation of microalgae,e. g. breeding microalgal strains,high density cultivation technology,harvesting and dehydration of microalgal biomass,design of efficient bioreactor and so on. This review illustrates the factors in high-density cultivation and lipid accumulation of oleaginous microalgae to provide references for microalgal technologists,in terms of microalgal species,nutrient elements,culture conditions,nutrition styles and cultivation modes.
  • LI Hong-ji, FAN Lin-lin, CAI Jin, ZHANG Jun, CHEN Qi-he
    Food and Fermentation Industries. 2014, 40(03): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.008
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    Cellobiose lipid( CL),mainly produced by Pseudozyma from alkanes,vegetable oils,even glucose,is a new surface active compounds that belongs to the glycolipid class of biosurfactants. CL is widely used in environmental,food and pharmaceutical industries due to their excellent activities,other biological activity( achieve maximum activity under acidic pH,thermal stability and low toxicity) and peculiar antifungal activity. In this review,the current research on the activity of CL and its application in practical production are summarized,and also its developing trend is prospected.
  • WEI Ran, ZHANG Bao-shan, LI Ya-wu, WANG Wei, LI Yi-wei
    Food and Fermentation Industries. 2014, 40(03): 182-186,200. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.038
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    The research progress on mechanism of production of pellicle by acetic acid bacteria,the effect of pellicle on fermentation vinegar quality,conditions for pellicle growing,and the domestic and international research focus on the pellicle in food field are represented in this paper. Its purpose is to provide reference to increase pellicle production and improve the methods of growing pellicle,further solve the problems of growing pellicle in the fermentation and develop high-value foods.
  • MA Xin-ying, CHEN Mei-feng, CHAO Ming-yong
    Food and Fermentation Industries. 2014, 40(03): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.004
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    An activated glassy carbon electrode was fabricated by cyclic voltammetry in 0. 5 mol /L H2SO4solution. Electrochemical behavior of Sudan I at the fabricated electrode was studied and the experimental results showed that the fabricated electrode exhibited excellent electrocatalytic effect on the oxidation of Sudan I. Utilizing the catalytic effect,an electrochemical method for the determination of Sudan I was developed. Further,analysis parameters were optimized in pH 4. 0 phosphate buffer solution. Differential pulse voltammetry was used for the analysis,the oxidation peak current of Sudan I increases linearly in a range from 4. 00 × 10- 8to 1. 00 × 10- 5mol/L and the linear regression equation can be expressed as ipa( A) = 0. 70c +5. 91 ×10- 7,r =0. 998 9,with a detection limit of 9. 00 × 10- 9mol/L. The activated glassy carbon electrode showed good sensitivity,selectivity and stability,and was applied to analysis of Sudan I in food products.
  • WEI Bin, CUI Ya-hui, XU Fang, OUYANG Jie
    Food and Fermentation Industries. 2014, 40(03): 192-195. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.005
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    The dynamic headspace sample( DHS) and automatic thermal desorption-gas chromatography-mass spectrometric( ATD-GC-MS) system were applied to analyze the volatile composition of four cultivars( Zipo,Yanlong,Yankui and Zaofeng) of chestnut flowers. The results showed that 2,2,3,3,4,4-hexamethyltetrahydrofuran, tetrahydro-2,5-dimethyl-2h-pyranmethanol,2-propyl-1-pentanol,tert-butyl-3,3-dimethylbutyl ether and 2,6-diphenylphenol were main volatile compounds in four cultivars. Esters and alcohols were major volatile components in chestnut flowers. Volatile components of four cultivars were compared and the relative contents of main volatiles in Zipo were higher than those of other three cultivars. Meanwhile,Zipo has the strongest smell among four.
  • HE Jin-zhe, CAI Ru-fan, SUN Pei-long
    Food and Fermentation Industries. 2014, 40(03): 196-200. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.006
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    In this study,the chemical properties,structure and monosaccharide constituents of Durvillaea antarctica were analyzed. The polysaccharides were extracted by microwave and precipitated by ethanol after removing protein by Sevag method. Then the polysaccharides were separated and purified by ion exchange and gel filtration chromatography into uniform polysaccharide HRCS. The structure of Durvillaea antarctica polysaccharides and monosaccharide constituents were analyzed by HPLC,ultraviolet spectrum,infrared spectrum and gas chromatography. The result showed that HRCS with a molecular mass of 1. 79 × 105Da,contained no protein and nucleic acid,it mainly contained α-glycosidic bond and β- glycosidic bond with pyranose. Durvillaea antarctica polysaccharides HRCS contained 3 types of monosaccharide: L-fucose,D-galactose and D-glucose,their molar ratio was 2. 18∶ 0. 82∶ 1.
  • LU Li-li, DONG Wen-bin, ZHANG Tai-ming, ZHANG Juan, WANG Er-dan, XU Tian-shu
    Food and Fermentation Industries. 2014, 40(03): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.039
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    The purpose is to identify the differences between goat and cow's milks and their production area by nonlinear electrochemical fingerprint( NEF) technique. NEFs of goat milk and cow milk from different places were determined. The goat and cow's milks were identified by visual features of the fingerprint,and their origins were identified by system similarity patterns. The results showed that,both of the fingerprints of goat and cow's milks were very reproducible. Both kinds were identified accurately by the visual features of their fingerprints,and the origins were determined by system similarity patterns. The similarities of the fingerprints in the same place were 99. 06% ~ 99. 86%,those of different places were 90. 42% ~ 98. 86%; the similarities between goat and cow's milks were 76. 25% ~ 82. 43%; the accuracies to identify the origins was ≥91. 9%,and their average accuracy was 94. 3%; the accuracy of identify the types was ≥94. 6%,and their average was 98. 5%. The conclusion is the goat's milk, cow's milk and their origins can be identified accurately by NEF technique. The method provides a new way of for identifying the authenticity and origin of dairy products.
  • ZHANG Xiu-jing
    Food and Fermentation Industries. 2014, 40(03): 208-210. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.007
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    A method is established to determine trace selenium in propolis by microwave digestion-molecular fluorescence quenching. After microwave digestion,propolis samples reduces Se( Ⅵ) in digestion solution to Se( Ⅳ) with hydrochloric acid. Then,the propolis samples make chromogenic reaction with iodide and Rhodamine B. When I3-and Luo Danming B form an ion association complex,the fluorescence of Luo Danming B solution is suddenly extinguished. When the selenium concentration is in the linear range of 0 ~ 0. 100 μg/mL,the fluorescence quenching is proportional to the concentration of selenium( IV). The linear regression equation is y = 3 536. 1x + 4. 761 9. The linear correlation coefficient is 0. 9995,and the recovery rate is between 96. 8% to 103%. The relative standard deviation( n = 4) is less than 4. 2%. The limit of detection is 0. 001 0μg/mL. The method has high efficiency,less selenium evaporating,accurate measurement and strong practicability.
  • PEI Long-ling, LU Shi-ling, LI Kai-xiong, JI Hua, LI Bao-kun, MA Yan-mei, LI Yao, LIU Kai
    Food and Fermentation Industries. 2014, 40(03): 211-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.040
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    The white geese was used as raw materials to process the dry-cured geese according to the traditional processing technology. Then the effects of starter cultures on the dry-cured geese lipase vigor was compared. Neutral lipase activity,acid lipase vigor and the vitality of phospholipase tended to downward trend during the process of machining( P < 0. 05). Three kinds of enzyme activity in inoculation starter cultures were greater than those in the control group during the dry period,wherein two groups showed significant differences. The contents of salt and pH were significantly negative correlated to the activities of these three enzymes,the correlation coefficient were 0. 846-0. 975. The contents of water were significantly positive correlated with their activities,and the correlation coefficient were 0. 859 ~ 0. 952.
  • PENG Zhen, LIU Shu-liang, ZHU Dong-mei, HAN Xin-feng, LAI Hai-mei, HE Yu-qing
    Food and Fermentation Industries. 2014, 40(03): 216-221. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.041
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    Research herein aimed to prevent and control microbial contamination of chicken carcasses during slaughter processing key link and to provide reference for the improvement of product safety. The aerobic plate counts, counts of coliforms,Enterococcus of chicken carcasses after slaughter processing steps( depilating,evisceration,washing,chilling,segmentation,freezing) and Staphylococcus aureus,Salmonella of chicken products were detected in the study. Chicken carcasses was treated( drenched) in different concentrations,water temperatures and drenching times of lactic acid grouped by uniform design. The aerobic plate count of chicken carcasses was measured. The aerobic plate counts,counts of coliforms,Enterococcus of chicken carcasses during slaughter processing respectively were 4. 56 ~ 5. 74,2. 66 ~ 4. 81,2. 01 ~ 3. 57( log10CFU/cm2). The aerobic plate counts of chicken products were conformed to GB16869-2005 fresh and frozen poultry product standard,counts of coliforms 3. 50( log10CFU/cm2). The detection rates of Staphylococcus aureus and Salmonella respectively were 37. 25% and 12. 75%,which were not conformed to the standard. The number of Enterococcus was relatively high( 2. 53( log10CFU/cm2)) although there was no limit standard on it. The most appropriate condition on decontamination of chicken carcasses was as follows: 1. 5% lactic acid,water temperature was 50℃,drenching time was 15 s. This condition could effectively reduce the aerobic plate counts 1. 998( log10CFU/cm2). The microbial contamination of chicken carcasses during slaughter processing was seriously. Furthermore there were pathogens contamination. Lactic acid combined with hot water treatments could significantly reduce the aerobic plate counts on the surface of the chicken carcass. Research herein provided theoretical basis and reference for quality security in the process of chicken slaughtering and processing.
  • LIU Jin-hua, LI Fu-kui, JIA De-ru, LI Lan, WANG Ze-jian, HANG Hai-feng, CHU Ju, ZHUANG Ying-ping, ZHANG Si-liang
    Food and Fermentation Industries. 2014, 40(03): 222-226. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.016
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    The mycelia were acquired by liquid submerged fermentation with Hirsutella sinensis. The extraction conditions were optimized through orthogonal test as follows: the extraction temperature was 100 ℃,the extraction time was120 min,and the ratio of solid to liquid was 1∶ 15,for four times extraction. The crude polysaccharide was stepwise purified by Sevag deproteinization,dialysis,DEAE cellulose Ion exchange and Sephadex G-100 column chromatography,and three kinds of polysaccharides( named HSP-1,HSP-2,and HSP-3) were obtained. After ultraviolet scanning and Sephacryl S-300 HR column determination,HSP-1 and HSP-2 were regarded as homogeneous components while HSP-3 was inhomogeneous. The results from Phenol-sulfuric acid determination showed that the contents of HSP-1 and HSP-2 were 89. 42% and 85. 63%,respectively. The average molecular weights of HSP-1 and HSP-2,which were determined by Sephacryl S-300 HR column chromatography,were estimated to be 1. 7 × 104Da and 9. 8 × 103Da,respectively. The results of GC-MS showed that monosaccharide compositions of HSP-1 contained D-glucose,D-mannose and D-galactose with molar ratio of 4. 522 ∶ 1 ∶ 1. 378,while monosaccharide compositions of HSP-2 were D-glucose,D-mannose,D-galactose and D-arabinose with molar ratio of 2. 687∶ 4. 591∶ 1∶ 0. 2121. The FT-IR detection showed that the α-configuration glycosylic bond was contained in both HSP-1and HSP-2.
  • LIU Yi-wu, LIU Ying, WANG Bi, XIE Feng
    Food and Fermentation Industries. 2014, 40(03): 227-230. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.042
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    Lemon peel pectin was extracted by papain,followed by alcohol precipitation,and the optimal condition was investigated. The effects of papain concentration,temperature,liquid-solid ratio,pH and extraction time were studied. The extraction technology was optimized by orthogonal experimentation on the basis of a series of singlefactor experiments. The optimal conditions of extraction were obtained as follows: the amount of 0. 10 % papain,liquid-solid ratio 25∶ 1,pH 7,temperature 55 ℃,extraction time 2 h. Pectin yield could reach 32. 3 % under the best conditions.
  • MA Rong, XU Fang-xu, FENG Xu-qiao, CHENG Lei
    Food and Fermentation Industries. 2014, 40(03): 231-236. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.043
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    Effect of treatment with 0. 4 μL /L,0. 8 μL /L or 1. 2 μL /L 1-octylcyclopropene( 1-OCP),compared with that of treatment with 0. 8 μL/L 1-MCP,on storage and preservation of green mature 'Fentailang' tomato fruits( Solanum lycopersicum L.) at low temperature( 3 ±1℃) were investigated. The results show that all 1-OCP treatments,similar to the effect of 1-MCP,delayed ripening and senescence process of tomato fruits in various degrees. Treatment with 1. 2 μL/L 1-OCP showed better effect than other concentrations,with fruit hardness,vitamin C,soluble tannin,soluble sugar and soluble solid of 73. 5%,66. 7%,40. 6%,33. 0% and 7. 7% higher than that of control,respectively. Methane dicarboxylic aldehyde( MDA) content and super oxygen dehydrogenises( SOD) activity peak value of the fruits treated with 1. 2 μL/L 1-OCP were 90. 7% and 106% of control,respectively.
  • GU Rong-xin, HU Hua-li, CAO Hong, ZHANG Xuan, WANG Ya-nan, GUO Feng, LI Peng-xia
    Food and Fermentation Industries. 2014, 40(03): 237-243. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.047
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    To investigate the influences of film packaging with different thickness on the quality of postharvest Ipomoea aquatic. Ipomoea aquatica were treated with three kind of film packages : CK-32. 7 μm polyethylene bag with four holes,P1-32. 7 μm polyethylene bag and P2-12. 75 μm polyethylene bag at( 5 ± 1) ℃ with RH 90% ~ 95%. The results showed that film packages could decrease Ipomoea aquatica decay indexes. P1-treatment was more effective. In addition,P1-treated could significantly increase titratable acid,maintain high phenols content and antioxidant activity. Through the analysis of gas ratio of packages,we found that compared with other treatments,P1-treatment could maintain higher concentration CO2( 1. 6% ~2. 1%) and low concentration O2( 14. 8% ~17. 5%),which was essential to keep the good qualities.
  • YANG Li-hua, MAI Qi-bin, YANG Xiao-cui, DIAO Mei-ling, WU Xiao-hua, LIU Ri-miao, WANG Yi-bin, CHEN Xiao-yi
    Food and Fermentation Industries. 2014, 40(03): 244-247. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.044
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    The optimum technology parameters of pine tree needles and green tea compound beverage with higher antioxidant activity were investigated by orthogonal test and sensory evaluation. The optimum extraction conditions of compound beverage were at 90 ℃ for 30 minute,1∶ 80( g∶ mL) mass ratio( pine to green tea was 1∶ 1( g∶ g)/water). The optimum recipe of was: sugar 3 %,citric acid 0. 015 %,and honey 0. 1 %. The final beverage does not only have special fragrance flavor but also has higher antioxidant activity. The total antioxidant capacity of compound beverage was 149. 492U/mL,the hydroxyl radical scavenging capacity was 27. 860 U/mL and the tea polyphenols content was 1941. 183 mg/kg.
  • HE Hong-yu, GAO Jia, ZHU Yong-qing, LUO Fang-yao, LI Hua-jia, YUAN Huan-yu
    Food and Fermentation Industries. 2014, 40(03): 248-252. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.045
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    This experiment used 8 kinds of macroporous adsorption resins and 5 kinds of ion exchange resins to test the debittering effect on freshly squeezed lemon juice. The adsorption and elution of naringin、limonins and the loss rate of nutrition in juice were the valuation indexes. The results showed that the macroporous adsorption resins for adsorption rate of naringin and limonins were better than the ion exchange resins and effect on nutrient content was less than ion exchange resins. R6 macroporous adsorption resin was the best at adsorption rate of naringin and limonins with 82. 87% and 69. 13% respectively,and its adsorption time was shorter. Besides,it best fit with the classical langmuir and freundlich equation,and had a good adsorption performance.