25 June 2014, Volume 40 Issue 06
    

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    Food and Fermentation Industries
  • LIU Mei-zhen, LI Heng, YANG Chun-xia, WU Bao-cheng, LI Hui, GONG Jing-song, SHI Jing-song, XU Zheng-hong
    Food and Fermentation Industries. 2014, 40(06): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Take the yield of 3β,7α,15α-trihydroxy-5-androsten-17-one( 7α,15α-diOH-DHEA) as index,suitable methods and materials for the immobilization of Colletotrichum lini ST-1( C. lini ST-1) were selected. Then,the impact of immobilization conditions,conversion conditions and reused batches on immobilized cells were investigated. The results showed that,cells entrapted in sodium alginate( SA) were proved to be more appropriate,and the optimized immobilization conditions were SA 3%( m /v) and CaCl25%. The optimum transformation conditions of dehydroepiandrosterone( DHEA) by immobilized cells were as follows: temperature 27 ℃,shaker speed 180 r /min,buffer concentration 20 mmol /L,12 g of immobilized beads /20 mL buffer solution,addition of 11 mmol /L glycerol,9% FeSO4and 2% PEG400. On above condition,when 8 g /L DHEA was added,the yield of the product were up to71. 2%,increased 47. 5% compared with using free cells. Batch conversion results showed that the best concentration of substrate was 10 g /L. At the same time,the immobilized cells could be reused for 4 batches. The capacity of the immobilized cells was 1. 09( g product /g cells),which was 2 times higher than that of free cells.
  • CUI Huai-yan, JIANG Ling, ZHANG Wen-jing, TANG Fei, XU Xian, LI Shuang, HUANG He
    Food and Fermentation Industries. 2014, 40(06): 8-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.013
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    For optimizing the technological conditions of producing trehalose synthase from E. coli BL21 after permeated by colistin sulfate,a novel visualized method for the operation of industrial process called visualized optimization method was adapted in this paper. The results indicated that a proper process was achieved with cell suspension treated by 1. 40 g /L colistin sulfate for 72 min at 35℃ and the obtained enzyme activity was 2. 09 times higher than that from traditional method. Utilizing the permeabilized cells for batch fermentation,the maximum conversion rate could reach 70% with 30% maltose as the substrate. The cells could be also used for at least 16 batches( 12 h per batch),and the conversion rate kept above 65%.
  • HUANG Mei-gui, ZHANG Xiao-ming
    Food and Fermentation Industries. 2014, 40(06): 13-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.016
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    The effect of NaCl on color and flavor of Maillard reaction products of soybean peptide-xylose-cysteine was investigated. The effective addition of NaCl for inhibiting color formation was 4. 00%( w /w). Low molecular weight( < 500 Da) of MRPs determined by HPLC was majority( molecular weight less than 500 Da for PXC and PXCN was 61. 15 %,59. 73 %,respectively). SPME-GC-MS showed that the volatile compounds in PXCN were decreased. For example,content of furan in PXCN was 11. 47 μg /g( PXC 12. 87 μg /g),content of sulfur-containing components was 6. 80 μg /g( PXC 7. 35 μg /g),content of alcohols,acids and esters of PXCN was lower than that of PXC. The result also showed that NaCl can inhibit the volatile compounds formation to some extent. Carmel-like aroma and salty of PXCN measured by sensory evaluation was stronger than that of PXC. Therefore PXCN can be used to produce light-colored and salty flavor enhancer in Maillard peptides.
  • DAI Meng-jie, XU yan-shun, JIANG qi-xing, XIA wen-shui
    Food and Fermentation Industries. 2014, 40(06): 17-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.017
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    In this paper,we use gluconolactone( GDL) and antibiotic to build an acidified system of simulated fermentation. Pediococcus pentosaceus protease was extracted and added into the acidified system and silver carp actomyosin,and then the changes of non-protein nitrogen( NPN),TCA-soluble peptides,turbidity and particle size were measured to research the extent of silver carp protein degradation,meanwhile changes in gel strength were measured.The results showed that protease caused the increasing of NPN and TCA-soluble peptides and the decreasing of turbidity and particle size,especially in pH 4. 5. In a word,these data comprehensive described that Pediococcus pentosaceus protease hydrolyzed protein and caused gel cracking of fermented surimi.
  • YANG Man-li, CAO Dong, SHI Su-jia
    Food and Fermentation Industries. 2014, 40(06): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.018
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    The method of chemical modification was used to modify lysozyme in this study. With EDAC as condensing agent,cinnamic acid,caffeic acid and p-coumaric acid as modifier,a certain degree of modified enzyme was formed. The properties of the modified enzymes were studied. Results showed that the lytic activity of modified enzyme declined slightly,but the modified enzyme expanded the bactericidal spectrum to the Escherichia coli and Pseudomonas aeruginosa. The minimal inhibition concentrations of caffeic acid and p-coumaric acid modified enzyme were both 0. 5 mg /mL,and that of cinnamic acid modified enzyme was 0. 75 mg /mL. However,the efficacy for Staphylococcus aureus and Micrococcus lysodeikticus was reduced slightly,the minimal inhibition concentrations of caffeic acid and p-coumaric acid modified enzyme for themwere both 1. 25 mg /mL,and that of cinnamic acid modified enzyme was 1. 25 mg /mL and 1. 50 mg /mL,The secondary structures of these three modified enzymes had some changes.
  • ZHOU Xiang-jun, ZHOU Jian, FENG Jin-bing, HUANG Kai
    Food and Fermentation Industries. 2014, 40(06): 27-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.019
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    Maillard reaction products( MRPs) were prepared using arginine /lysine-maltose and chitosan-fructose /arabinose. The changes of ultraviolet-visible( UV-Vis) and fluorescence spectroscopy,the effects of amount of substance ratio of amino to carbonyl group,initial pH,temperature on browning of MRPs and pH changes during reaction process were investigated. The scavenging capacity of MRPs on DPPH,hydroxyl free radical,H2O2and total reducing power were also observed. The results showed that UV absorption peaks of four kinds of MRPs were 260 ~280 nm,excitation wavelengths 319 ~ 335 nm and emission wavelengths of three kinds of MRPs were about 420 nm and 385 nm for chitosan-arabinose. The browning of four kinds of MRPs and acidity for arginine /lysine-maltose all increased with the heating time,but acidity for chitosan-fructose /arabinose changed irregularly. Browning all reached to their maximum when the amount of substance ratio of amino to carbonyl group was 1∶ 2 ~ 1∶ 3,pH 11 ~ 12 and temperature 110 ~ 120 ℃,respectively. With the increasing of MRPs concentration for arginine /lysine-maltose,scavenging capacity on DPPH decreased,hydroxyl free radical was almost not changed,H2O2and total reducing power showed a dose-response relationship to some degree. For chitosan-fructose /arabinose,scavenging capacities on DPPH,hydroxyl free radical and H2O2increased with concentration increase,but total reducing power increased to maximum and then decreased. The study provided theoretical basis for preparation and the antioxidant activity of MRPs.
  • MA Jiao-na, YANG Guo-long, YANG Ruo-xi, BI Yan-lan, SUN Shang-de
    Food and Fermentation Industries. 2014, 40(06): 37-43. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.014
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    Lysophosphatidylcholine( LPC) was prepared through alcoholysis of soybean phosphatidylcholine( PC) catalyzed by Lipozyme RM IM in n-hexane. Based on single factor experiments,the optimal ethanolysis conditions were obtained as followed: reaction temperature 40℃,lipase dosage 15%( in mass of PC),solvent ratio 1∶ 2( PC∶ n-hexane,m/v),substrate ratio 1∶3( PC∶ hydroxyl of alcohol,mol/mol),the amount of water 1∶80( PC∶H2O,g /uL). Under these conditions,the conversion of LPC was 93% after 16 h. Based on these optimal conditions,the effect of other alcohols on the ethanolysis of PC was studied. n-butanol and tert-butanol showed no significant changes on ethanolysis,while 1,2-propylene glycol and glycerol showed significant inhibiting on ethanolysis.
  • XIAO Peng, YUAN Hua-wei, HE Gui-qiang, YANG Ji-rong, WU Chong-de, HUANG Jun, ZHOU Rong-qing
    Food and Fermentation Industries. 2014, 40(06): 44-49. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.001
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    A 4-EG-producing strain was isolated form sauce-flavor Daqu. The physicochemical characteristics and morphologic characteristics were also studied. The relationship between genus and species of the selected strain was preliminarily identified by the morphologic characteristics,physiological and biochemical tests and the results of classification were further evidenced by 16S rDNA. The conversional abilities of different compounds and optimum temperature were studied. The results showed that the selected strain was identified as Bacillus subtilis D-31. The optimum and maximum growth temperatures of the strain were 37 ℃ and 55 ℃,respectively. In addition,the extracellular compound secreted from the strain exhibited the highest ability in converting the FA to 4-EG. The strain capable of converting FA to 4-EG,may have a great potential in biologically synthetizing 4-EG for food manufacturing.
  • LI Dong-xia, WANG Yan-ping, LI Zong-wei, YUAN Shi-chao, YANG Hui-xiao, JIN Qing-sheng
    Food and Fermentation Industries. 2014, 40(06): 50-54. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.002
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    54 strains of lactic acid bacteria( LAB) isolated from fermented dough were screened for the antimicrobial activity toward Listeria( L.) monocytogenes by dual-culture agar plate assay. After eliminating the effects of organic acid and hydrogen peroxide,the cell-free supernatant of one strain showed strong antimicrobial activity toward L. monocytogenes. Cell-free culture supernatants of the strain exhibited strong antimicrobial activity under acidic conditions. In addition,the inhibitory activity declined remarkably after digested by protease K and trypsin,and eliminated by heat treatment above 100 ℃. The result showed the inhibitory material which was metabolite of the strain had the features of protein,and could be classified as bacteriocin. The molecular weight of the bacteriocin was approximately 25 kDa by Tricine-SDS-PAGE assay. Based on phenotypic,biochemical tests and 16S rDNA sequence homology analysis,the strain were identified as Lactobacillus curvatus.
  • LIU Chang-jian, LIU Qiu, SUN Junde, JIANG Bo, QI Xiao-hui, YAN Jian-fang
    Food and Fermentation Industries. 2014, 40(06): 55-59. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.020
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    Three strains of lactic acid bacteria,strain ORC2,QM7 and QM8,were obtained from dry fermented sausages. All 3 strains were gram-positive,lactic acid-producing,and catalase-negative. Based on morphological,physiological,biochemistry test and 16S rDNA sequencing analysis,ORC2 and QM7 were identified as Leuconostoc mesenteroides,and strain QM8 as Leuconostoc citreum. These isolates showed the ability to remove cholesterol,and to inhibit ·OH,DPPH·,and O-2·. The three radicals scavenging ratios for three strains were positively correlated with bacterial density. At a concentration of 5 × 108CFU /mL,ORC2 showed the highest radical-scavenging ratios( removal rate,65.36%) on ·OH,QM8 exhibited the strongest DPPH· radical scavenging ability( removal rate,61. 21%),and QM7 scavenged most O-2· radical( removal rate,75. 70%). For 96 h,strain QM7 could remove51. 2% cholesterol in media,which was far more than either LAB alone.
  • WU REN Tu-ya, DE Liang-liang, ZHA Mu-su, QIN Yan-ting, CHEN Hong-xia, LIU Wen-jun, ZHANG He-ping, MENG HE Bi-li-ge
    Food and Fermentation Industries. 2014, 40(06): 60-64. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.021
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    A total of 11 strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented milk were used as the objective to screen superior starter culture strains. The whole milk was fermented by each single strain. The fermentation properties such as fermentation time,pH value,titration acidity,the content of acetaldehyde and diacetyl were determined. Based on all above characteristics,IMAU20775 was selected as the strain with superior fermentation properties such as shorter fermentation time,weak postacidification ability,better production capacity of acetaldehyde and diacetyl,thus it could be a good candidate for making commercial starter culture.
  • LIU Yang, CAO Yan-hua, YAO Su, ZHAI Lei, ZHANG Ming-juan, ZHANG Xin, CHENG Chi
    Food and Fermentation Industries. 2014, 40(06): 65-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.003
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    Endophytes were related with healthy and efficacy component production of plants. In this study,the bacterial strain CICC 10599 was isolated from Paracel Islands wild Noni( Morinda citrifolia L.) seeds. Strain CICC10599 was identified as Pantoea dispersa by polyphasic taxonomy based on morphologicial and physiological methods,and 16S rRNA gene and gyrB gene phylogenetic analysis. This study would provide the basis for the further biological research and application.
  • LIU He, LI Jun, GE Ping, ZHU Dan-shi, HUI Li-juan, WANG Be, HE Yu-tang, MA Tao
    Food and Fermentation Industries. 2014, 40(06): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.022
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    In this study,the viscoelastic properties and liquidity of curd were analyzed by microrheology. During the fermentation of Cheddar cheese,the texture properties,rheological properties and moisture distribution changes were studied to explore the mechanism of the transglutaminase effects on the cheese quality. The results indicated that addition of TGase reduced the Elasticity Index and Fluidity Index of curd and improved Macroscopic Viscosity Index significantly with the extension of curd time. TGase increased the hardness,chewiness and firmness,simultaneously improved elastic modulus( G'),loss modulus( G″) and viscoelasticity of the cheese. Results from NMR showed that TGase reduced the relaxation time of bound water,resulting in a significantly difference in free water.
  • WANG Xiao-hui, ZHANG Qing-fang, CHI Nai-yu
    Food and Fermentation Industries. 2014, 40(06): 76-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.004
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    A gene encoding an endo-β-1,4-glucanase,which was isolated from Aspergillus niger DL08 by using an RT-PCR protocol and its nucleotide sequence was determined. The eg1 cDNA contained a 999 bp open reading frame encoding a 332 amino acid protein with an estimated molecular mass of 36. 75 kDa and isoelectronic point( pI)of 4. 38,named eg1. Based on domain analysis presumed the eg1 contains 18 amino acids signal peptide,a catalytic domain of glycosyl hydrolase family 5( GH5) C-terminal catalytic region. The recombinant endo-β-1,4-glucanse eg1was purified by Ni-affinity chromatography from the intracellular fraction of Escherichia coli. The optimal activity of the purified enzyme was displayed at a temperature of 45 ℃ and pH 5. 0 when sodium carboxymethyl cellulose was used as a substrate,respectively. The end products of the hydrolysis of 1% sodium carboxymethyl cellulose by eg1 were detected by thin layer chromatography,mainly continuously oligosaccharides. These properties would provide technical parameters for utilizing cellulose for the production of biochemicals and renewable biofuels.
  • FENG Rui-zhang, WEI Qin, ZHOU Wan-hai, WANG Tao, LI Yang-bo
    Food and Fermentation Industries. 2014, 40(06): 81-84. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.041
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    The composting for vinegar dregs mixed with rapeseed meal was carried out by static forced ventilation. During the 56 days of composting,the stacking temperature,moisture content,pH,germination seed index and the other factors were surveyed and analyzed. The results showed that the duration of temperature exceeding 50 ℃maintains 13 days,and the temperature rose to 64. 2 ℃ after 19 days. The compost pH value increased first and then decreased,while the total moisture content decreased in the compost process. Compared with the beginning of composting period,when fermentation was implemented,the total organic carbon contents decreased 32. 3%,crude fibre decreased 28. 1%,the concentration of total nitrogen increased 10. 1%,and the C /N decreased from 25. 1 to 15. 3,respectively. The seed germination index was over 80% after 56 d which meet the nontoxic requirements of compost.Therefore,the composting is an effective way for comprehensive utilization of waste of vinegar production.
  • SUN Xiao-yu, LV Guo-zhong, XIE Ming-jie, ZHAO Zhi-hui, SUN Xiao-dong, SU Dan
    Food and Fermentation Industries. 2014, 40(06): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.015
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    The patent strain CGMCC No. 4316 of Absidia glauca is capable of converting ginsenoside Rb1into Rd specifically. The research was conducted to optimize the factors of fermentation broth and related conditions by TCL assay based on single factor test associated with response surface methodology,and the activity of ginsenoside-glycosidase was used as response value to establish regression model. The results showed that under the optimal conditions of wheat bran 20. 47 g /L as carbon source,peptone 9. 74 g /L as nitrogen source,initial pH 6. 0,culture medium volume 45 mL /250 mL,shake flask revolutions of 180 r /min,inventory 10. 00%,culture temperature 30 ℃ for 72 h fermentation,the enzyme activity reached 92. 78 U /mL.
  • NIE Xiao-hua, WANG Ning-ning, GONG Yan-dan, XU Dan
    Food and Fermentation Industries. 2014, 40(06): 91-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.023
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    Effect of tannic acid,apple polyphenol,anthocyanin and tea polyphenol on the properties of surimibased film was investigated. The film properties were evaluated by tensile strength( TS),elongation at break( EAB),Water vapor permeability( Wvp),color,light transmission and protein solubility. The results showed that those phenolic compounds increased TS and decreased EAB of surimi-based films. When 5% of the above phenol added,TS of the film increased significantly by 23. 28%,26. 98% and 23. 02%,and EAB of film decreased markedly by above50%. Wvp and light transmission of surimi-based film were also decreased. Protein solubility of the film was inhibited by phenolic compounds,especially apple polyphenol.
  • GONG Yuan-juan, ZHANG Jian-peng, QIN Jun-wei
    Food and Fermentation Industries. 2014, 40(06): 95-99. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.024
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    Matlab digital image technology is used to calculate the shrinkage ratio of carrot surface area. After studying the drying properties,the universal test machine is used to analyze the physical and mechanical characteristics of carrot slices to provide the basis for high speed shear smashing technology. The thickness of carrots slice,cutting method,moisture content,crushing amount and crushing time are designed as testing factors and the passing rate of 80 meshes sieve is the test indicator. With the help of Single factor test,orthogonal tests,range optimization,the stepwise regression mathematical model and optimization generated from the stepwise function in Matlab,the best technology parameters are confirmed as: radial cutting,3 mm's thickness,5% 's moisture content,smashing time3. 5 min,the carrot slices have the highest rate to go through 80 meshes sieve.
  • LI Yu-han, WANG Wei-jiang, CHEN Yu-fei, WANG Lei
    Food and Fermentation Industries. 2014, 40(06): 100-103. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.025
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    In this paper,the effect of L-arabinose added in the cookies on product's sensory and postprandial blood glucose changes to the consumers were studied. First,the content of L-arabinose in the total sugar content of7% was fixed,the main affecting factors of the quality including the dosage of eggs,butter,sugar and baking temperature was tested by L9( 34) orthogonal test. The results showed that the amount of butter and eggs had the greatest influence in biscuit quality,followed by sugar dosage,the last was the baking temperature. The experiment results showed that the best parameters were: sugar 30 %,egg 30 %,butter 40 %,the bake temperature 200 ℃. The single factor experiments show that when L-arabinose sugar content of 5% to 10%,the quality of cookies was fine and crispy. The influence on the postprandial blood glucose indicates that the L-arabinose can inhibit postprandial blood glucose.
  • WANG Li-hua, WANG Jin-peng, JIN Zheng-yu, XU Xue-ming, XIE Zheng-jun
    Food and Fermentation Industries. 2014, 40(06): 104-109. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.026
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    Peptides flavor are paid much more attentions nowadays. Most of the recent research are focused on the type and amount of peptides. This article,We reviewed the basic tastes,their flavor formation mechanisms and the regulation of the flavor. Among 5 kinds of the tastes,sweet,bitter and umami are mainly discussed. In addition,flavor peptides can be flavor precursors to participate in Maillard reaction to produce special tastes. The bitter taste is unacceptable while umami is preferred. Further more,we listed the methods of removal bitterness and enhance of umami,which will provide a basis for further research and production of flavor peptides.
  • TIAN Ming-hui, LIN Qin-lu, LIANG Ying, LU Qian, GAO Yu, LIU Ying, ZHU Feng-xia
    Food and Fermentation Industries. 2014, 40(06): 110-116. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.027
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    Plant foods contain abundant bioactive peptides,wherein antioxidant peptides,antihypertensive peptides,immunomodulating peptides,anti-obesity peptides,hypocholesterolemic peptides,anti-tumor peptides,opioids and antithrombotic peptides have been widely reported. The amino acid sequences of the small molecule peptides in the plant foods which have been identified by researchers were reviewed herein. This work could provide reference for the further research on the bioactive peptides.
  • WU Xiao-jie, LI An-li, DAI Lu, QI Peng, ZHANG Li-guang, LI Jun-zhi
    Food and Fermentation Industries. 2014, 40(06): 117-127.
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    Antioxidant capacity is closely related to disease resistance,resistance and anti—aging.W ith the deepening of the research on free radicals,the development on natural antioxidants becomes a research hotspot. In line with the principles of sustainable development on searching for the nature of natural antioxidants and simultaneously mi‘ni‘mi。zin。g the impact on the nature,more and more researchers use macrofungi as the research object.Macrofungi are the fungi with large fruit bodies.They are a rich source for foods and medicines.Many of them have significant
    antioxidant activity.The present review documented the chemical structures and antioxidant activity of the low·molecular—
    weight secondary metabolites from macrofungi. This review will be helpful for the researches on the activity
    screening,chemical analysis and exploitation and utilizing of macrofungi.
  • LI Fei-fei, ZHAO Guang-rong
    Food and Fermentation Industries. 2014, 40(06): 128-134. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.011
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    Aromatic compounds are widely used in chemical,food and pharmaceutical fields,and most of them are obtained from the chemical synthesis or extraction of natural products. Natural microbes also has the ability to synthesize aromatic compounds in order to maintain their metabolic demands of life activities,but their capabilities of accumulation are very low. In recent years,metabolic engineering is applied to optimize,design and modify microorganisms,especially Escherichia coli,to increase the fermentation yield of aromatic compounds,which has achieved remarkable success and produce a variety of valuable aromatic derivatives. These advances are very important for utilizing renewable resources to solve the fossil energy crisis and difficulties in natural product extraction and other issues if the technologies of synthetic biology and cell factory become more prevalent in the future.
  • ZHANG Hong-kang, WANG Zhong-yuan, LAO Cui-ying
    Food and Fermentation Industries. 2014, 40(06): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.005
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    Flow injection( FI) analysis combined with flame atomic absorption spectrometry( FAAS) was applied to detect trace heavy metals in foods. This method has the advantages of simple,speed and high efficient. This paper reviews the recent development of the determination of heavy metals in foods by FI coupled with FAAS. On principle,the various methods of measuring parameters and the scope of use,the comparative analysis of the pros and cons of various methods are elucidated. The prospect of the method in food analysis is also proposed.
  • GE Yuan-yuan, YAO Su, ZHAO Ting, CHENG Chi
    Food and Fermentation Industries. 2014, 40(06): 142-146,151. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.028
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    This review introduces the management of Microbial Food Culture( MFC) in EU and aims to provide reference for the improvement of China national regulatory system in this field. In EU,Qualified Presumption of Safety( QPS) is established by European Food Safety Authority to assess the safety of MFC in the context of notifications for market authorization. And the QPS is based on four following pillars: establishing identity,body of knowledge,possible pathogenicity and end use. Authorized biological agents will be considered as"qualifications"with a recommendation for the QPS list. The list of QPS-recommended MFC is reviewed and updated annually.
  • DONG Ze-yi, TAN Li-ju, WANG Jiang-tao
    Food and Fermentation Industries. 2014, 40(06): 147-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.006
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    As a natural edible alkalescent polysaccharide,chitosan have many advantages such as antibacterial,freshness,easy to form film and biodegradable. This paper summarizes the application of chitosan in keeping the freshness of food and gives an outline of its antibacterial properties and mechanism. Single usage of chitosan,modified chitosan and composite chitosan coating on fruits,vegetables and meat was described in detail. The effect of different factors such as concentrations and molecular weights on fruits,vegetables and meat was discussed. The mechanical properties of chitosan film and modified film was briefly introduced; the future development of fresh film of chitosan was proposed.
  • SHAN Yi, WANG Xiang-xin, ZHAO Qiu-lian, CHEN Mei-jun, LIANG Jie, JIANG Yue-jun
    Food and Fermentation Industries. 2014, 40(06): 152-158. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.007
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    Ultra-High Performance Liquid chromatography-electrospray ionization tandem mass spectrometry andspectrophotometry was developed for the determination of L-carnitinein milk and dairy products. A C8column( 3. 5μm,50 × 2. 1 mm) was used for liquid chromatography,with mobile phases consisting of 0. 1% heptafluorobutyric acid in water and methanol. L-Carnitine-d3 was a stable isotope internal standard( ISTD),which helped to normalize signal suppression and matrix effects. Spectrophotometry used perchloric acid to precipitate protein,alkaline saponification was used to separate free combined L-carnitine. After enzymatic reaction,spectrophotometer can detect the content of L-carnitine. The results of spectrophotometry showed that the limit of detection was 2. 0 mg /100 g,the recovery was 96. 2% ~ 104. 7%,relative standard deviation( RSD) was1. 34% ~ 3. 69%. The results of UPLC-MS /MS showed that the limit of detection was 2 ng /100 g,recovery was 97. 8% ~ 109%,relative standard deviation( RSD) was1. 77% ~5. 65%. The two methods are suitable for analysis of L-carnitine in milk and dairy products,and the results had no significant difference. UPLC /MS /MS method was simple operation,rapid,efficient,controllable. It is suit for rapid、large amount of samples detection.
  • LI Yin-hua, Wang Haibo, LI Hong-yan
    Food and Fermentation Industries. 2014, 40(06): 159-164. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.008
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    Electron spin resonance( ESR) was used to study the antioxidant properties of flavonoids in four Pueraria extract samples( CEP1,CEP2,CEP3,CEP4) and Visible spectrophotometry was also used as comparison. Four samples mixed with DPPH solution were placed in electron paramagnetic resonance spectrometer and detected by Visible spectrophotometer. In the ESR assay,the different reaction time,with a clearance rate and quality of sample concentration on DPPH radical proportional relationship in the concentration of 60 mg /L,the free radical scavenging rates were significantly improved. ESR treatment time was 30 min,radical scavenging rate of Pueraria lyophilized powder eluated by 60% ethanol can reach to 100%. ESR method is more sensitive and more accurate in the determination of free radical scavenging effect. This study provides a scientific basis for the extraction and research of antioxidants.
  • WANG Zhi-biao, ZHANG Yin-jun, GONG Yu-lei, SHEN Xue-liang
    Food and Fermentation Industries. 2014, 40(06): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.009
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    A method for determination of reducing carbohydrates in the green tea enzymatic hydrolysate by capillary zone electrophoresis( CZE) was established. Nine reducing carbohydrates which may be existed in the green tea enzymatic hydrolysate were derivatized with 1-phenyl-3-methyl-5-pyrazolone( PMP),and baseline separated by CZE under the condition of 200 mmol /L borate buffer pH 11. 0 and running voltage 25 kV at temperature 25 ℃. The standard curves of main reducing carbohydrate derivative in the green tea including maltose,lactose,xylose,arabinose,glucose,rhamnose,galactose,mannose and galacturonic acid showed good linearity in the range of 0. 5 ~ 10mmol /L and the R2value equivalent to 0. 9939 ~ 0. 9994. The minimum limit point of determination ranged from 0. 09to 0. 23 μmol /mL and quantitative recoveries of the nine reducing carbohydrates ranged from 94. 04% to 101. 9%.The optimized CZE method was found to be feasible to examine the compositions and content of reducing carbohydrates in the green tea extracts with enzyme treatment. The result showed that the enzymatic solution mainly contained five kinds of reducing carbohydrates including xylose,arabinose,glucose,galactose and galacturonic acid and their concentrations varied with different composite hydrolase source. The method for determination of reducing carbohydrates in the green tea enzymatic hydrolysate was characterized by easy operation,high sensitivity and good accuracy.
  • DAI Jin, LIANG Rong-rong, LUO Xin, LIU Cheng-long, WANG Ren-huan, HOU Xu, ZHANG Yi-min, MAO Yan-wei, YANG Xiao-yin
    Food and Fermentation Industries. 2014, 40(06): 171-178. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.029
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    The objective of this study was to evaluate the quality traits of chilled pork packed under different packaging conditions. The experimental packaging systems were vacuum packaging( VP),overwrap packaging,high oxygen modified atmosphere packaging( HiOx-MAP)( 70% O2+ 30% CO2),and carbon monoxide modified atmosphere packaging( CO-MAP)( 0. 4% CO + 30% CO2+ 69. 6% N2). The meat was stored at 2 ℃ for 26 days,and analyzed for the color,microbial counts,total volatile basic nitrogen( TVB-N) and drip loss of the meat every four days.Both MAPs could inhibit the total viable counts( TVC),Pseudomonas spp.,and lactic acid bacteria more effectively than other packaging systems. VP also represented a good performance for inhibition of the bacterial growth,but it had a lower score for drip loss,and was in a lower level of L*and a*value than those of two MAPs. For TVB-N,there was no significant difference among VP and two MAPs,but the value was lower than overwrap packaging. HiOxMAP could inhibit the aerobic bacteria,and kept meat look fresh in early storage period,but drove meat darker in later days. CO-MAP could not only inhibit bacteria but also keep the L*and a*value at a highest level,which indicated that CO-MAP was the best way and a ideal packaging method for chilled pork.
  • HE Zhi-yong, AN Feng-fu, ZENG Mao-mao, QIN Fang, HUANG Xiao-lin, CHEN Jie
    Food and Fermentation Industries. 2014, 40(06): 179-182. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.030
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    In order to improve the soy protein isolate( SPI) in meat products,we treated SPI by ultra-high temperature heat and pre-emulsification before applying in sausage. These pretreated SPI on the products qualities including cooking loss,texture characteristics and color was investigated. The results showed that pre-emulsification technology could significantly improve the effect of SPI in the emulsified sausage. The amount of 10% ~ 20% SPI pretreatment sausages had no significant difference( P < 0. 05) on the texture and color with real meat sausage,and is better than commercial SPI,and its cooking loss decreased significantly. At amount of 30% ~ 60% of pretreated SPI,the texture of sausage was slightly worse than pure meat products,but significantly better than that of the commercial SPI,the brightness and redness value were decreased,yellowness obviously increased. The cooking loss was a little lower than the pure meat system products,and close to the products of commercial SPI. This showed that the addition of pre-emulsified SPI could reduce the cooking loss of emulsified sausage significantly and improve the texture quality of sausages.
  • CHANG Hai-jun, ZHOU Wen-bin, ZHU Jian-fei, TANG Chun-hong
    Food and Fermentation Industries. 2014, 40(06): 183-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.031
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    The main objective of this study was to investigate the characteristics changes of connective tissue filtering residue collagen of beef after marinated with three kinds of weak organic acids( lactic acid,acetic acid and citric acid) and NaCl. Beef semitendinosus muscle was marinated at 4 ℃ for 24 h in 2% NaCl solution with 1. 5% weak organic acids. The changes of connective tissue filtering residue collagen contents and SDS-PAGE were detected. The thermal shrinkage temperatures( To: onset temperature; Tp: peak temperature; Te: end temperature) of collagen were analyzed by differential scanning calorimeter( DSC). The results indicated that the connective tissue filtering residue collagen with three weak organic acids alone were lower than combined with NaCl. There were no significant effects of protein concentration in different molecular weight in marinated beef. The thermal stability of beef connective tissue filtering residue collagen was enhanced after marinating.
  • ZHANG Shu-jing, LIU Li-yuan, YIN Zong-jun, DING Yue-yun, WANG Ju-hua, ZHOU Jie
    Food and Fermentation Industries. 2014, 40(06): 187-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.042
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    In this study,the Anhui local breeds Wei pig,Anqing Liubai pig and foreign lean-type pig Landraces were selected. The inosine monophosphate( IMP) content in long issimus dorsi muscle of three breeds of pigs were detected by HPLC. the influence of meat quality traits of QTLs in the livestock or poultry were identified. ADSL and GARS-AIRS-GART were associated with pork quality and identified in the pig genome. The ADSL and GARS-AIRSGART gene expression levels in liver,heart and long issimus dorsi muscle which can influence the IMP content were examined by RealTime-PCR. A correlation analysis was made on the expression levels of two genes in different breeds and IMP content. The result indicated that the IMP content in long issimus dorsi muscle of Landraces is higher than that of Wei pig and Liubai pig. The ADSL gene expression level in long issimus dorsi muscle is the highest,followed by the heart,and the liver is the lowest. However,GARS-AIRS-GART gene expression level in long issimus dorsi muscle is the highest,followed by the liver,the heart is the lowest. There is a negative correlation between IMP content and ADSL gene expression in liver of Landraces and GARS-AIRS-GART gene expression level in liver of Wei pig and heart of Liubai pig.
  • JIA Na, SUN Qin-xiu, LI Bo-wen, KONG Bao-hua
    Food and Fermentation Industries. 2014, 40(06): 193-198. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.032
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    The pH,a*value,pigment retention rate and sensory evaluation were investigated to elucidate the protection effect of rosemary,clove and cinnamon extracts on the color of marinated beef. The results showed that the red value,pigment retention rate and sensory evaluation of the marinated beef with the color retention agent were higher than that of the control and the beef with commercial color retention agent. The color protection effect of the rosemary and cinnamon were better than that of clove. The color protection effects of the combined spices extracts were better than that of the single color retention agent. The rosemary + cinnamon + clove and rosemary + cinnamon displayed better color protection effect,followed by rosemary + clove and cinnamon + clove. The spices extracts possess the potential application ability to protect the color of the marinated meat.
  • JI Shu-juan, BU Feng-ya, ZHOU Qian, ZHANG Chun-lei, CHENG Shun-chang
    Food and Fermentation Industries. 2014, 40(06): 199-204. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.033
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    Using "LanFeng"blueberry as the material,the effects of refrigeration on cell wall components and cell wall-degrading enzyme activities of blueberries were investigated. Results showed that the content of ISP and CSP,the activity of PG,Cx and β-Gal were closely related with softening of the fruit,wherein ISP content and PG activity were significantly negative correlated with the firmness of the fruit,the activity of Cx and β-Gal showed highly significant negative correlation with firmness,the content of CSP and firmness were highly significant positive correlation. During cold storage,the content of CSP decreased progressively,the change of ISP content was small,the activity of PG and β-Gal increased gradually and the activity of Cx rose firstly and then decreased. The activity of PG,β-Gal and Cx rose sharply in the later period of cold storage. In the first 30 days of cold storage,the change of cell wall components and cell wall-degrading enzyme activity were small and firmness decreased slowly. Compared with the blueberries stored at room temperature,the activity of Cx and β-Gal in the refrigerated fruit maintained at a low level,the peak of PG activity appeared later,the peak of Cx activity decreased significantly,and the peak of PE activity was not appeared during shelf life at room temperature after refrigerating for 30 days. Thus it can be seen that the cell wall components and cell wall-degrading enzyme activities were inhibited in a certain degree and the blueberries were kept in a good condition after cold storage for 30 days.
  • YU Ding-lang, REN Ke-lin, OU Zhou, TAN Shu-ming
    Food and Fermentation Industries. 2014, 40(06): 205-210. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.034
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    In the study,the effect of 1-MCP,ClO2and1-MCP + ClO2treatments on preservation of tomato under controlled room temperature [( 20 ~ 25) ℃]and cold [( 10 ± 1) ℃]was studied. The results showed that all treatments were able to delay the decay and the respiration rate of the tomato. The reductions in firmness and pectinase activity were effectively retarded,the insoluble pectin into soluble pectin was also slowed down. Combination of low temperature storage and 1-MCP + ClO2treatments were the best for tomato preservation. After 45 d storage,the decay rates of fruits treated with 1-MCP + ClO2were 54% lower than control group,while contents of fruit firmness,TSS and insoluble pectin were 0. 35% and 0. 2 g /100 g higher than control group.
  • LI Ting-ting, CHEN Wei, LI Guang-fu, LU Zhong-yi, LIU Jing-xiu
    Food and Fermentation Industries. 2014, 40(06): 211-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.035
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    The relationship between the number of corn mold and aflatoxin B1 production under different storage conditions was studied in this paper. The corn with initial moisture content of 12. 42%,14. 30%,15. 89%,17. 62%and 19. 88% was stored at 30 ℃ and 75%,84% and 92% relative humidity for 35 days. The total amount of Aspergillusflavus and Penicillium was counted. The aflatoxin B1 was determined by high performance liquid chromatography. The result showed that highest quantities of aspergillusflavus at relative humidity of 75%,84% and 92% were reached when the initial moisture contents of corns were up to 15. 89%,17. 62% and 17. 62%. But for the highest amount of aflatoxin,those were 15. 89%,14. 30%,and 15. 89%,respectively. The growth of aspergillusflavus and its toxin-producing ability were inhibited by other microorganisms in the medium and high humidity condition. When corn was stored at 30 ℃ and 75% relative moisture for 35 days,the total numbers of aspergillusflavus and aspergillus Niger were significantly positive correlation with aflatoxin B1( P < 0. 001,k≥0. 997). The total number of aspergillus Niger on the corn was significantly positive correlation with aflatoxin B1 at 30 ℃ and relative moisture 75%( P <0. 05,k = 0. 921).
  • XIE Guo-fang, TAN Shu-ming
    Food and Fermentation Industries. 2014, 40(06): 216-220. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.036
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    Common bean( Phaseolus vulgaris L) Cv. Guiyang-Qingbangdou were used as material,the effect of preservative quality on Guiyang-Qingbangdou from different maturities and picking up time during storage was investigated. The results showed that the effect was significantly,and the change of quality is moderate for the pods picked at 60% of maturity. The nutrients loss relatively small,less pods fibrosis and brewing is not obvious,the consumers are easy to accept after 24 hours. The preservative quality on Guiyang-Qingbangdou of harvest in mid-May was significantly higher than other harvest time. Therefore,the best climate conditions of Guiyang-Qingbangdou is April to May in greenhouse cultivation,and the best for the preservation is 60% maturity beans.
  • HAN Dai, CHEN Xu-sheng, ZHEN Bin, LIU Qing-rui, MAO Zhong-gui
    Food and Fermentation Industries. 2014, 40(06): 221-226. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.037
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    To develop an efficiency strategy for the purification of ε-polylysine( ε-PL) from fermentation broth,ion-exchange adsorption or /and membrane separation techniques had been employed and compared in this study. The results indicated that the removal of other proteins and the capacity of resin to ε-PL were enhanced significantly if ultrafiltration with 30 kDa MWCO was supplemented before ion-exchange adsorption. Finally,ε-PL sample achieved the purity of 95. 3% with the overall yield of 65. 4%. MALDI-TOF MS showed that the degree of polymerization of the ε-PL sample was mainly distributed in the range of 9 ~ 29 and the average molecular weight was 2602. 3. The experiments of minimal inhibitory showed that the ε-PL sample had a superior antibacterial effect on bacteria. Therefore,it was necessary to combine ion-exchange adsorption with membrane separation technique for the extraction of ε-PL from fermentation broth.
  • YUAN Yan, LI Bin, LIU Xiao-fang, DAI Jian-hui
    Food and Fermentation Industries. 2014, 40(06): 227-230. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.038
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    The water-soluble proteins were isolated from Malania oleifera seeds by the process of ammonium sulfate salting-out,and the antioxidant activities with different concentration of ammonium sulfate precipitation were determined in vitro. The results showed that isolation with 60% ~ 80% concentration of ammonium sulfate was the best.All levels of protein components salting by ammonium sulfate precipitation showed significant scavenging capacity on O2-·,DPPH· and ·OH,and the isolation with 40% ~60%,60% ~80%,80% ~100% concentration of ammonium sulfate was most obvious. It indicated that the water-soluble proteins from Malania oleifera seeds with ~30. 0kDa and ~ 60. 0kDa molecular weight may play an important role in anti-oxidation reactions combined with SDSPAGE result.
  • QIAN Shi-quan, SHI Ya-zhong, SUN Xiao-xia, WU Ya-hua, WANG Zhang-gui, XU Hui
    Food and Fermentation Industries. 2014, 40(06): 231-235. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.039
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    The dynamic adsorption conditions of AB-8 macroporous resin,such as concentration of resveratrol,work speed of the infusion and pH,were investigated using response surface methodology on basis of single factor experiment. The model of a second order quadratic equation for the adsorption rate of AB-8 macroporous resin was established to optimize the adsorption process. Then,desorption conditions of AB-8 macroporousresinAB-8 were also discussed. The results indicated that concentration of resveratrol,work speed of the infusion and pH had a significant effect on the adsorption rate. The optimal parameters were 7. 85mg /mL resveratrol concentration,work speed of the infusion of 1. 43 BV /hand,pH of 4. 11 and the adsorption rate was 95. 03%. The purity of resveratrol was 46. 92%when eluting 0. 9 BV with 75% ethanol for 1 hour.
  • XIAO Nan, XIN Xiu-feng, YU Xiao-lin
    Food and Fermentation Industries. 2014, 40(06): 236-240. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.040
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    By using quadratic regression rotational combinational design,the extraction technique of polyphenols from Myrica rubra pomace was established and antioxidation of extract was also evaluated. Results showed that the yield of polyphenols was affected obviously in successive order by temperature,time,ratio of liquor to Myrica rubra pomace and ethanol concentration when ethanol was used as extraction solvent. The optimal conditions of polyphenols extraction were ethanol concentration 48. 02%,temperature 74. 07 ℃,ratio of Myrica rubra pomace to liquor 62. 73,time 3. 22 h. In this conditions,the predicted value of polyphenols yield was 37. 69 mg /g,which was very close in experimental value of 37. 58 mg /g. The scavenging ability of the extract from Myrica rubra pomace to the DPPH free radical was stronger than Vc at the same concentration. The scavenging ability to the hydroxyl radical was a little lower than Vc. However the antioxidative and scavenging ability to superoxide anion free radical were much lower than Vc.
  • GUO Jie, HU Chun-hong, YUAN Shu-pei, LI Ji-ping, LAI Ying
    Food and Fermentation Industries. 2014, 40(06): 241-244. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.06.012
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    To explore factors affecting the extraction rate of total phenols from Plantago asiatica L.,the optimal extraction conditions using microwave-assisted extraction were optimized by single factor and orthogonal experiment.The results showed that the order of different effect factors on yield was microwave-heating time > ethanol concentration > solid-liquid ratio > microwave power. The optimal conditions were as follows: 60% ethanol,1∶ 15( g∶ mL)ratio of solid-liquid,extracting 3 min,microwave power 450 W. The yield of total phenols was up to 3. 61% under these conditions. The method had the advantages of higher yield,less extraction time and energy.