25 February 2021, Volume 47 Issue 4
    

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  • QIAN Xiaofen, WU Tao, ZHAO Lixiang, SUN Jie, WANG Zhao, WEI Chun
    Food and Fermentation Industries. 2021, 47(4): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.025190
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    The effects of gene copy number on protein expression in recombinant Pichia pastoris and yeast survival were investigated to increase the production of bovine lactoferrin functional fragments (BlfFf). The UPR activator HAC1 and signal peptidase Kex2 gene were introduced into recombinant P. pastoris BlfFfG01. Then, the gene copy number of the recombinant strains was amplified by homologous integration at the non-transcriptional gene spacer of ribosomal rDNA and PTVA (posttransformational vector amplification). SDS-PAGE, Western Blot, ELISA and flow cytometry were used to analyze the fermentation products by multi-copy recombinant strains. The results showed that recombinant protein production increased with BlfFf gene copy number, but the increase was nonlinear. The BlfFf production of BlfFfG12 strains with HAC1 copy number of 3 increased by 150% compared with that of single copy, but higher HAC1 gene copy number reduced recombinant protein production. Flow cytometry analysis showed, at the end of fermentation, cell survival decreased with the increase of BlfFf gene copy number in the recombinant strain. The increase of HAC1 gene copy number could improve the cell survival rate to some extent. BlfFfG12 strains with the highest BlfFf production in the shake flask culture (11 copies BlfFf, 3 copies HAC1), reached 133.4 mg/L BlfFf by high-cell-density fermentation in 5 L fermentor. In conclusion, the copy number of BlfFf and HAC1 genes had a significant effect on recombinant protein yield and cell survival rate. Optimizing the copy number could effectively increase recombinant protein yield.
  • LI Dandan, XIE Shengli, MA Liang, HOU Yong, FU Yu, ZHANG Yuhao
    Food and Fermentation Industries. 2021, 47(4): 7-14. https://doi.org/10.13995/j.cnki.11-1802/ts.024759
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    Using fresh silkworm pupa as raw material, water-soluble protein was extracted by isoelectric point precipitation method, and its functional properties were analyzed. The results showed that the essential amino acid content accounted for 39% of the total amino acid. The solubility of silkworm pupa water-soluble protein solution at 70 ℃ were decreased. While, in the range of pH 4.0-9.0, the solubility increased due to the increase of α-helix and β-sheet. And when pH value more than 9.0, the content of β-turn and random curl increased. At the same time, the degree of spread was low and the repulsion between proteins increased, which resulting the solubility still increased. Moreover, when the salt concentration was at the range of 0.2-1.0 mol/L, the solubility increased with the increasing of salt concentration. And when it was over 1.0 mol/L, the solubility decreased due to salting out. Besides, the oil phase volume fraction reached 35% and the protein concentration was 1.0 g/L. The protein emulsification performance was good when pH value reached 10.0. The protein foamability was relatively highest at the protein concentration of 3.0 g/L, foam stability was relatively highest at a protein concentration of 1.0 g/L. And the oil holding capacity of protein was up to 3.9 g/g (oil/ protein). All in all, these results provide a theoretical basis for the comprehensive utilization of water-soluble protein in silkworm pupa.
  • DENG Yongping, CHE Xin, AI Ruibo, LIU Xiaolan, XIN Jiaying, WANG Xiaojie
    Food and Fermentation Industries. 2021, 47(4): 15-20. https://doi.org/10.13995/j.cnki.11-1802/ts.025071
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    A liquid chromatography-mass spectrometry was developed for preliminary identification of carotenoids produced by Neurospora sitophila through solid-state fermentation, then antioxidant activity and stability of carotenoids were investigated. One of the main components of carotenoids from N. sitophila was β-carotene. When the carotenoid concentration was 6 μg/mL, the DPPH· clearance rate of carotenoids was significantly higher than that of α-tocopherol, butyl hydroxylanisole(BHA) and β-carotene (P<0.05);the ·OH clearance rate was significantly higher than that of α-tocopherol, BHA, tert-butyl hydroquinone(TBHQ) and β-carotene (P<0.05); the total reduction capacity of carotenoids was significantly higher than that of α-tocopherol and β-carotene (P<0.05). Carotenoids were relatively stable under the conditions of avoiding light, low temperature and free of some ions such as K+, Na+, Mg2+, Ca2+, Ba2+, Cu2+ and Fe3+. The above results showed that carotenoids from N. sitophila have excellent antioxidant activities, indicating great potential as natural antioxidants.
  • LI Ping, PU Shaorong, LI Fengying, ZUO Fangjun, ZHANG Xin, ZHAO Fei, LIU Jian
    Food and Fermentation Industries. 2021, 47(4): 21-26. https://doi.org/10.13995/j.cnki.11-1802/ts.025030
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    Three japonica rice varieties (lines) were used for five different degrees of milling (DOM) treatment in order to determine the effect of milling on the appearance quality and physicochemical properties related to the palatability of japonica rice. The results showed that the increase in DOM resulted in the reduction of grain length and the length decreased significantly (P<0.05) when the DOM exceeded 13%. The effects of milling on the width, thickness and length/width ratio of short-bold grains were small. And when milling degree of 9%-10% could meet consumers' demand for rice whiteness and the broken rice rate of the three varieties (lines) increased when the milling degree exceeded 9%-10%. Moreover, the protein content and hardness of cooked rice decreased whereas the amylose content, the adhesion and the palatability value of cooked rice increased with an increase in DOM. From brown rice to 15% milling degree, the protein content of Jinyuan U99, Jinyuan 45 and Jingxiang 432 decreased by 15.9%, 14.6% and 20.4%, respectively. Furthermore, when the milling degree was 2%, the hardness of cooked rice decreased by 49.6%, 49.8% and 46.5% respectively, and after that, it fell slowly. DOM showed a significantly negative effect on grain length, protein content, hardness as well as hardness/adhesion of cooked rice(P<0.01), however, with an increase in DOM, whiteness value, broken rice rate, amylose content, adhesion and palatability value of cooked rice were significantly increased (P<0.01). DOM affected the physicochemical properties related to palatability, but existed varietal difference. It was suggested that the most suitable DOM for Jinyuan U99 and Jinyuan 45 was 9%, and for Jingxiang 432 it was 13%. Above treatment can ensure physicochemical properties related to palatability and meet consumers' needs for appearance quality.
  • LIU Na, LONG Junyan, HE Wencan, ZHAO Zhibing, XIE Guofang
    Food and Fermentation Industries. 2021, 47(4): 27-32. https://doi.org/10.13995/j.cnki.11-1802/ts.025157
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    To explore the postharvest ripening on the extension of cold storage and the preservation of kiwifruit shelf quality, “Guichang” kiwifruits were used to investigate the effect of adequate postharvest ripening on their shelf quality after cold storage. The results showed that when the kiwifruits were transferred to a (4 ± 0.5) ℃ condition after dissipating their field heat in a cold place, their respiration and ethylene release rate increased significantly upon ripening and the antioxidant content of the fruits was low. Besides, the O-2and H2O2 accumulated rapidly and the metabolism of reactive oxygen species was imbalanced. These leading to the rotting of all kiwifruits after 40 days of cold storage. When kiwifruits were transferred to a (4±0.5) ℃ after ripening to 9.5% of soluble solid content, their respiration and ethylene release could be efficiently inhibited during shelf storage. Thereby, this method could reduce nutrient loss and maintain the antioxidant content and the reactive oxygen species metabolism balance the fruits. This further decreased the kiwifruit decay rate and prolonged the cold storage period. However, when the kiwifruits were transferred to (4±0.5) ℃ of after ripening to 14.5% of soluble solid content, it promoted fruit rotting. Therefore, adequate postharvest ripening could preserve the shelf quality after transferring to cold storage by reducing the ethylene release rate, increasing the antioxidant enzymatic activity, and maintaining the reactive oxygen metabolism balance. These findings have provided theoretical evidence for the development of kiwifruit storage and preservation technology.
  • HAN Qiqi, ZHANG Yani, FENG Luoluo, YAN Xinpeng, ZHANG Youlin
    Food and Fermentation Industries. 2021, 47(4): 33-39. https://doi.org/10.13995/j.cnki.11-1802/ts.024919
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    During the storage of winter jujube, the phenomena of softening, liquation and rot were often happened. The winter jujube from yanliang, Shaanxi province was used as the raw material to test the respiratory intensity by airflow method in order to study the respiratory type of winter jujube. At the storage temperature of (0±0.5) ℃ and relative humidity of 90%-93%, four kinds of gases were used for the treatment of the winter jujube which at the ratio of 0% CO2+10% O2+90% N2, 1% CO2+10 %O2+89% N2, 2% CO2+7% O2+91% N2, 0% CO2+21% O2+79% N2, respectively, and the prepared gas was exchanged every 10 days. Moreover, ascorbic acid, titratable acid, reducing sugar content and peroxidase, polyphenol oxidase and phenylalanine ammonia enzyme activity were determined. Furthermore, after 120 days of storage, the commercial fruit rate, weight loss rate and hard fruit rate were calculated, and sensory evaluation was performed to study the effects of different gas ratios on postharvest physiology and storage quality of winter jujube. The results showed that the winter jujube was a respiratory jump type fruit. The contents of ascorbic acid and titratable acid in storage period showed downward trends, while the content of reducing sugars, peroxidase, polyphenol oxidase and phenylalanine ammonia lyase activities showed different degrees of upward trends. And the ratio of 0%CO2+10%O2+90%N2 gas combination had the best effect. Under this treatment, it could effectively delay the decrease of ascorbic acid and titratable acid content, and keep the increase of reducing sugar content. And this treatment also could effectively inhibit the activity of peroxidase and polyphenol oxidase, maintain the high activity of phenylalanine ammonia-lyase and achieve the highest sensory evaluation score after storage. The winter jujube was harvested with stalks and could be stored for 120 days at (0±0.5) ℃ with relative humidity 90%-93% and gas ratio 0%CO2+10%O2+90%N2 after precooling. The commodity fruit rate after storage reached 96.7%, and the sensory quality was excellent.
  • XIONG Haibo, LIU Yunpeng, XU Qingyang
    Food and Fermentation Industries. 2021, 47(4): 40-46. https://doi.org/10.13995/j.cnki.11-1802/ts.025234
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    In order to solve the problems of long adaptation period for the production of isoleucine fermented by Corynebacterium glutamate, poor membrane permeability of the cells, and slow isoleucine secretion rate, the influence of ultrasound on the biomass and acid production of C. glutamate during the whole fermentation process was explored by installing ultrasonic rods in the fermentation tank. The optimal conditions for biomass and acid production were obtained by a comprehensive equilibrium analysis method from five aspects including ultrasonic cycle, ultrasonic power, ultrasonic frequency, ultrasonic time and ultrasonic mode. Results showed that when treated with 80 W/L, 18 kHz ultrasonic for 2, 6 and 1 h, in the adaptation, logarithmic and stable phase, respectively, with an ultrasonic mode of 10 s on and 30 s off, the fermentation adaptive phase reduced to less than 2 h. C. glutamate quickly entered the logarithmic phase, and the logarithmic phase prolonged from 2 h to 24 h, the strain vitality remained strong at the end of 40 h. The cell dry weight was 41.0 g/L, increased by 74.5% compared with that without ultrasonic. The yield of L-isoleucine reached 39.0 g/L, which was 69.6% higher than that of non-ultrasonic acid. Microperturbation induced by ultrasound is beneficial to cell proliferation, and mechanical shearing increases membrane permeability and acid production capacity.
  • LI Xiancui, LI Baoguo, JIANG Yuanrong, SHI Haiming, WANG Hongling
    Food and Fermentation Industries. 2021, 47(4): 47-53. https://doi.org/10.13995/j.cnki.11-1802/ts.025286
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    In order to explore the changes of nutrients and bioactive in peanut during germination, the experiment was carried out at different wavelengths using Qinghua 7 peanut. The nutrients and bioactive of germinating peanut were detected by Kjeldahl and liquid chromatography method. The wavelength ranges of violet, blue, green, yellow, red and sunlight are 380-450 nm, 450-475 nm, 495-570 nm, 570-590 nm, 620-750 nm and 380-760 nm, respectively. The results showed that fat content of peanut decreased after 48 h germination under violet, blue, green, yellow, red, sunlight and darkness. Protein content of peanut increased under blue light and sunlight after 48 h germination, however there was no significant difference by other wavelengths. Moreover, reducing sugar content ranges from 1.4% to 2.33% under blue, green, yellow, red, sunlight and darkness after 48 h germination, which was 1.56 to 2.6 times higher than that in raw material, while tocopherol content of peanut decreased. Furthermore, the content of polyphenol decreased and then increased during the germination under red light. The content of polyphenol reached 2.11 mg/g after 48 h germination, which was 1.17 times higher than that in the raw material. In addition, the content of the total amount of resveratrol showed an overall rising trend. The total resveratrols in peanut under violet and red light after 48 h germination was 13.38 mg/kg and 12.01 mg/kg respectively, which was about three times higher than that in peanut raw materials. The content of γ-aminobutyric acid was increased by 4 times. All above results indicated that germination under different wavelengths can improve nutrients and bioactive of peanut, which can provide reference for optimizing the method of peanut germination and developing the food of peanut germination.
  • HONG Zishan, TAN Chao, YANG Ning
    Food and Fermentation Industries. 2021, 47(4): 54-59. https://doi.org/10.13995/j.cnki.11-1802/ts.022000
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    Using Yunnan Arabica coffee as raw material for in vitro simulated fermentation, the physicochemical property and the precusor substances at different stages was analyzed and cupped by SCA (The Specialty Coffee Association of America) coffee cupping for analyzing the relationship between coffee cupping and physicochemical and flavor characteristics by Pearson analysis. The results showed that the water absorption and expansion rate of green beans increased as immersion time increased to 10-12 h. The polysaccharide and fat in rehydrated beans decreased significantly (P<0.05), and the changes of reducing sugar, total protein, soluble protein, phenols were not significant (P>0.05). During the simulated digestion, polysaccharide decreased to the lowest(3.22±0.28)% at 8 h and then increased significantly (P<0.05); reducing sugar increased gradually and reached the highest at 8 h and then decreased significantly (P<0.05); the changes of fat were not significant (P>0.05) after 2 h; total protein content reached the highest (8.54±0.17)% in 6 h, which first decreased then increased and decreased; soluble protein and phenols decreased significantly(P<0.05); the change of dietary fiber and ash were not significant (P>0.05) during the digestion. Glutamic acid accounted for the highest proportion followed by asparaginic acid, lysine and leucine, while the changes of free amino acids were not regular in different stages. The chlorogenic acid and citric acid increased gradually, while the malic acid content decreased and the caffeine content remained almost unchanged. Chlorogenic acid were significantly correlated with the flavor of coffee, the citric acid and malic acid contributed to the acidity of coffee, the soluble protein content influenced on the aftertaste of coffee. Polysaccharide, ash, gynesine and quininic acid played inactive roles in the body of coffee cupping. The research provides theoretical basis of processing innovation of fermentation of coffee by probiotics.
  • ZHOU Ming, ZHU Xiaojuan, YAO Meixiang, LU Jianqing, CHEN Kaka, ZHU Fengni, CHEN Jinyin, SHEN Yonggen
    Food and Fermentation Industries. 2021, 47(4): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.025120
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    Taking the ‘Xiushui Huahong’ sweet orange of different maturity periods as the research object, the content of flavonoids (total flavonoids, hesperidin), related enzyme activities [glucose-6-phosphate dehydrogenase (G6PDH), phenylalnine ammonialyase (PAL), cinnamic acid 4-hydroxylase (C4H), 4-coumarate coenzyme A ligase (4CL), chalcone isomerase (CHI)] and antioxidant capacity of ‘Xiushui Huahong’ peel and pulp were measured and analyzed to study its changing law. The total flavonoids and hesperidin content in peel of ‘Xiushui Huahong’ were significantly higher than that in pulp. The content of total flavonoids and hesperidin, the activities of five related enzymes, the scavenging rate of DPPH, ·OH, ABTS+· and total reduction capacity in peel and pulp showed a decreasing trend with the increase of fruit maturity. The total flavonoids and hesperidin content of the peel and pulp were significantly positively correlated with the activities of G6PDH, PAL, C4H, 4CL, CHI. Among them, the correlation coefficient between the total flavonoids content, hesperidin content of the peel and CHI, PAL enzyme activity were respectively the highest. The total flavonoids and hesperidin content in the pulp had the highest correlation coefficient with CHI activity. The content of total flavonoids and hesperidin in peel and pulp were positively correlated with four antioxidant indexes. G6PDH, PAL, C4H, 4CL and CHI played an important role in flavonoids accumulation in the ripening process of ‘Xiushui Huahong’, CHI and PAL probably played the most important roles, the flavonoids and hesperidin were the main antioxidant components in ‘Xiushui Huahong’ fruit.
  • PENG Mingfang, LI Peijun, SHAN Yang, CHEN Yuqiu, YANG Daijun , LEI Lichang , HUANG Zhihui, YU Kongxin
    Food and Fermentation Industries. 2021, 47(4): 68-73. https://doi.org/10.13995/j.cnki.11-1802/ts.025057
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    Carbohydrate active enzymes (CAZymes) in microorganisms can degrade plant tissues. Compared with fungi CAZymes, the research on Lactobacillus CAZymes is still relatively scarce. In this study, three lactobacillus strains producing CAZymes were isolated from Guangxi pickle, and their encoding genes were compared by second-generation sequencing. 16S rRNA sequencing showed that these three strains were Lactobacillus brevis DC4, Lactobacillus plantarum GLKK1 and GLKK2. Under liquid-state fermentation, the activities of pectinase, cellulase and hemicellulase of L. brevis DC4 reached (0.40±0.01), (0.04±0.01), and (0.19±0.01) U/mL, respectively. The number of coding sequences (CDS) of DC4, GLKK1 and GLKK2 were 2 615, 3 355 and 3 270, respectively. According to COG annotations, they participated in carbohydrate transport and metabolism, transcription, amino acid transport and metabolism, and so on; CAZymes annotations focused on glycoside hydrolases (GHs), glycosyl transferases (GTs) and carbohydrate esterases (CEs). The three strains contained 17 CAZymes common genes, including cellulase, hemicellulase, pectinase and starch hydrolase and esterase. In addition, L. brevis DC4 contained 10 unique genes, including GH8, GH30 and GH51 families, and L. plantarum GLKK1 and L. plantarum GLKK 2 contained seven unique genes, including GH39, GH13, CE2 and GH78 families.
  • WANG Shaoman, ZHANG Yanjun, WU Gang, XU Fei, HU Rongsuo, TAN Lehe
    Food and Fermentation Industries. 2021, 47(4): 74-79. https://doi.org/10.13995/j.cnki.11-1802/ts.024844
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    To investigate the kinetics variation regularity of yeast growth, reducing sugar consumption and ethanol production of jackfruit wine during the batch fermentation, yeast count, reducing sugar content and alcohol content in jackfruit wine fermentation process were measured every 24 h. The classical Logistic, SGompertz, Boltzmann and DoseResp models were adopted to nonlinearly fit, establishing kinetics models of jackfruit wine in batch fermentation. The results showed that the Boltzmann model could accurately describe the kinetic characteristics of yeast growth kinetics model, with its fitting coefficient (R2) of 0.993 96. The R2 of SGompertz and Boltzmann models were 0.999 05 and 0.999 respectively, which performed good fitting effect regarding ethanol production kinetics model. In the kinetic model of reducing sugar consumption, the R2 of both DoseResp model and Boltzmann model were 0.987 05, indicating that both models could be applied to quantitatively describe the consumption of reducing sugar in the fermentation process.The selected models fit the fermentation process and provide a theoretical basis for the industrial fermentation process control of jackfruit wine.
  • XU Chenglong, WANG Zhenzhen, YU Zhan, WANG Gaojian, FENG Zhexiao, SHI Wenchao, SHA Ruyi, MAO Jianwei
    Food and Fermentation Industries. 2021, 47(4): 80-86. https://doi.org/10.13995/j.cnki.11-1802/ts.025001
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    To study the yeast in edible Jiaosu and its resistance to high sugar and low pH, yeasts from perilla Jiaosu, pitaya Jiaosu, tea Jiaosu, Vaccinium bracteatum Thunb leaves Jiaosu and Dendrobium candidum flower Jiaosu were isolated and identified by morphological characteristics, physiological and biochemical indicators and 26S rDNA sequence analysis. Besides, growth characteristics were investigated under the condition of high sugar concentration and low pH. Seven strains Y1-Y7 were isolated from different Jiaosu. The identification results showed that the homology similarities between strains Y1, Y2, Y3 and Zygosaccharomyces rouxii, Y4, Y6 and Saccharomyces cerevisiae, Y5 and Zygomyces bisporus, and Y7 and Wickerhamomyces anomalus were all higher than 99%.The highest tolerable initial glucose concentrations for Y1-Y7 were 750, 750, 750, 450, 750, 600 and 600 g/L, respectively; with the lowest tolerable initial pH of 2.5, 2.5, 3.0, 3.0, 3.0, 1.5 and 1.5. All seven strains can grow under the conditions of high sugar and low pH.
  • LE Caihong, TAO Ningping, XU Xiao
    Food and Fermentation Industries. 2021, 47(4): 87-95. https://doi.org/10.13995/j.cnki.11-1802/ts.025300
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    The purpose of this study was to investigate the effects of activated carbon and diatomite on removing bitterness of collagen peptide enzymatic hydrolysate in Takifugu obscurus skin. The microstructure of the inner and outer skin of Takifugu obscurus were observed by scanning electron microscopy (SEM). Based on the previously extraction and debittering process optimized in the laboratory, the collagen peptide enzymatic hydrolysate of Takifugu obscurus skin was produced by composite protease and the activated carbon and diatomite was used to adsorb and remove the bitterness. Finally, the effect of debittering was evaluated using sensory, electronic tongue, amino acids profile and gas chromatography-mass spectrometry (GC-MS) analysis. The results showed that the thorns on the outer skin of the Takifugu obscurus were arranged regularly, while the inner skin was wrinkled and uneven. After debittering of the collagen peptide enzymatic hydrolysate of Takifugu obscurus skin by activated carbon and diatomite, the bitterness sensory score was 3.3, which was lower than the sensory score of 4.8 before debittering (P<0.05). Moreover, the bitterness response value, the contents of hydrophobic amino acids and the relative contents of acetaminophen showed significantly difference than control (P<0.05). In this study, the bitter substances of the collagen peptide enzymatic hydrolysate of Takifugu obscurus skin were absorbed by activated carbon and diatomite, and a certain debittering effect was achieved, which can provide theoretical support for the removal of bitter substances of the polypeptide.
  • YE Jianqiu, HUANG Danping, TIAN Jianping, HUANG Dan, LUO Huibo, ZHANG Li, WANG Xin, DONG Na
    Food and Fermentation Industries. 2021, 47(4): 96-101. https://doi.org/10.13995/j.cnki.11-1802/ts.024917
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    When hyperspectral technology is used to detect the fermentation quality of Daqu, the obtained hyperspectral data of high-content substances, such as water, may conceal the hyperspectral data of trace substances, which are essential for the quality evaluation of Daqu. In order to eliminate the interference of water and other high-content substances and decompose the spectral curve of trace substances, the unsupervised deep autoencoder model was established to decompose the water hyperspectral curve of Daqu. Through the experimental design, the spectral data of the mixture of Daqu powder and water were collected. Firstly, in the coding part, the spectral curve of mixed Daqu was compressed into a low dimensional representation, that is, the end member; in the decoding part, the low dimensional representation of the spectrum was decompressed and reconstructed into an original spectral curve, and the decoding weight could be updated by comparing different objective functions and transferring the reconstruction error in reverse; finally, the spectral curves of water and Daqu powder were decoded through the end member, then the Euclidean distance and Pearson correlation coefficient method were used to evaluate the effect of the solution from two aspects of characteristic distance and correlation coefficient at the same time. The experiment showed that using deep autoencoder model and choosing the L-C objective function could get the best result, the Euclidean distance and Pearson similarity of the demixed curve and the pure powder curve were 0.342 7 and 0.996 7, respectively. The results showed that the deep autoencoder network can be used to demix the hyperspectral data of Daqu, which can provide theoretical and technical support for the detection of trace substances of Daqu hyperspectral.
  • YANG Xin, CHEN Li, YANG Shuangquan, LU Hongmei, ZHANG Zhizhu
    Food and Fermentation Industries. 2021, 47(4): 102-109. https://doi.org/10.13995/j.cnki.11-1802/ts.024863
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    To analyze the internal molecular mechanism of Saccharomyces cerevisiae under selenium-enriched conditions from the omics level and provide a theoretical basis for the study of selenium-enriched S. cerevisiae and the mining and utilization of selenium-enriched genes, S. cerevisiae cultured without selenium was used as the control group Kb, and S. cerevisiae cultured with 20 μg/mL selenium was used as the experimental group Se. Illumina high-throughput sequencing platform was used to sequence the transcriptome. Data were analyzed and processed by a variety of bioinformatics methods. The results showed that a total of 6 445 Unigenes were obtained by transcriptome sequencing, including 1 401 (21.74%), 3 665 (56.87%), 5 630 (87.35%), 6 112 (94.83%), 6 077 (94.29%) and 5 059 (78.49%) Unigenes were annotated to GO, KEGG, COG, NR, Swiss Prot and Pfam databases, and a total of 6 150 (95.42%) Unigenes were annotated. In the GO functional annotation, a total of 41 GO functional subclasses were obtained, and 113 KEGG pathways were obtained in the KEGG metabolic pathway analysis. The high-quality transcriptome sequencing data and wide coverage provide a certain theoretical reference for selenium-enriched gene mining and research of S. cerevisiae.
  • LI Na, CUI Mengjun, MA Jiajia, LEI Yan, GUO Zhuang, ZHANG Zhendong
    Food and Fermentation Industries. 2021, 47(4): 110-115. https://doi.org/10.13995/j.cnki.11-1802/ts.024337
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    Seven samples of Zha-chili were collected from Honghu county, Jingzhou city, Hubei province, to determine their lactic acid bacterial diversity by using Miseq sequencing and traditional culture method. The Miseq sequencing results showed that Firmicutes, Proteobacteria, Bacteroidetes and Actinobacteria were the dominant phylum, and their average relative content were 77.78%, 18.09%, 1.74% and 1.51%, respectively. The dominant genera were Lactobacillus, Oceanobacillus, and Halomonaas, and their average relative content were 67.97%, 3.88% and 3.47%, respectively. At the level of operational taxonomic units (OTUs), a total of 12 OTUs with relative content more than 1.0% were found, of which 9 OTUs belong to Lactobacillus. It was concluded that Lactobacillus was the main bacterium in Zha-chili from Honghu county. The results of traditional culture method showed that 29 Lactobacillus strains isolated from Zha-chili were identified as 3 genera and 8 species, amongst which, Lactobacillus plantarum (10 strains) and Lactobacillus futsaii (8 strains), were the dominant bacterial species. In particular, in addition to L. futsaii, L. plantarum were the main lactic acid bacteria species in Honghu Zha-chili.
  • YANG Bo, WANG Ke, YANG Guang, WU Junbo, JIANG Rongan
    Food and Fermentation Industries. 2021, 47(4): 116-122. https://doi.org/10.13995/j.cnki.11-1802/ts.024900
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    In order to reduce the aspiration and coughing that often occurs in the elder, this article modified xanthan gum by dry heat to improve the instant dissolution and viscosity of xanthan gum, and carried out structural characterization such as infrared spectroscopy, particle size, molecular weight and X-ray diffraction. Then the modified xanthan gum was compounded with pre-gelatinized starch and maltodextrin to study the swallowing situation. The results showed that the instant dissolution and viscosity of modified xanthan gum were significantly improved, while the molecular weight was slightly increased. The modified xanthan gum has cross-linked between the molecules and the crystalline area was reduced. And the instant dissolution of the compound thickener was greatly improved. The results of swallowing radiography proved to effectively reduce the aspiration caused by swallowing disorders.
  • LI Baoling, LI Ying, LIU Miaomiao, JIN Wengang, MA Wenhui, CAO Yungang
    Food and Fermentation Industries. 2021, 47(4): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.024417
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    In order to explore the synergistic effect of sodium pyrophosphate (TSPP), sodium D-isoascorbate(D-VCNa) and pomegranate peel extract (PPE) in meat products, the effects of antioxidant on the quality and storage oxidation stability of pork patties were studied by determining the following indicators: pH value, cooking loss, color difference, texture characteristics, fat oxidation (thiobarbituric acid value) and protein oxidation (total sulfhydryl and protein carbonyl content) of pork patties during cold storage,and BHA(butyl hydroyanisole) was used as the positive control group. The results showed that the addition of TSPP could improve the pH of pork patties, however, D-VCNa and PPE had no significant effect on the pH of pork patties. Moreover, the addition of TSPP could reduce the cooking loss and stabilize the texture characteristics of pork patties, and the effect was better than PPE and BHA. During the cold storage, the oxidation of fat and protein occurred continuously, the inhibition effect of TSPP on the oxidation of fat was similar to that of BHA, but both of them had no significant inhibition effect on the oxidation of protein. Furthermore, the addition of PPE almost inhibited the lipid oxidation and formation of protein carbonyl in pork patties, and inhibited the conversion of sulfhydryl groups to disulfide bonds in the early stage of refrigeration. On the whole, the combination of PPE+TSPP and PPE+TSPP+D-VCNa has the best comprehensive effect in improving the quality and oxidation stability of pork patties.
  • LI Heqiang, ZOU Tonghua, SONG Ruiqi, ZHANG Kunsheng
    Food and Fermentation Industries. 2021, 47(4): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.025317
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    In order to quickly defrost frozen pork to facilitate subsequent processing and keep good quality of pork after thawing, pork fore-leg meat was treated with the vacuum thawing machine, which designed by our research group, through performing vacuum thawing experiments under different vacuum conditions of 100, 500, 1 000, and 2 000 Pa (the temperature in the center of the sample rose from -18 ℃ to 4 ℃). The impact of different vacuum thawing conditions on pork quality was studied by setting the natural thawing in air as the control group and measuring the thawing rate, water retention (including thawing loss rate and cooking loss rate), pH value and pork texture. The results showed that, compared with natural air thawing, vacuum thawing could significantly speed up the thawing rate of frozen pork, and keep better quality of the pork. And vacuum thawing had the fastest thawing rate under the conditions of 100 Pa for 8.83 h, which could result the thawing loss rate and cooking loss were the lowest, 1.45% and 5.36%, respectively. And the pH value maintained at 6.41. The texture indexes were also the best(P<0.05). That is, the lower the vacuum thawing pressure on pork is, the better the quality of pork after thawing is.
  • ZHANG Hongyan, ZHANG Ni, YANG Mengying, LIU Cong, YANG Lifang, SHEN Naikun, JIANG Mingguo
    Food and Fermentation Industries. 2021, 47(4): 136-143. https://doi.org/10.13995/j.cnki.11-1802/ts.025196
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    In order to enhance the keratinase activity of marine sourced Bacillus paramycoides Gxun-30, the liquid culture medium and conditions were optimized by single factor experiment and response surface method. First, the effects of feathers concentration, carbon source, nitrogen source, inorganic salts, initial pH, fermentation time and inoculation amount on the keratinase production were investigated by single factor experiments. The optimal results corresponding to each single factor were: feathers concentration 15 g/L, fructose 10 g/L, corn steep liquor 4.0 g/L, initial pH 6.5, CaCl2 0.15 g/L, inoculation volume 2.0%, fermentation time 48 h. Secondly, using Plackett-Burman experiment, the main significant factors were identified as corn steep liquor, CaCl2 and feathers amount. Finally, the optimal levels of these three factors were determined with the steepest ascent experiment and response surface method. The optimal conditions for enzyme production were: corn steep liquor 8.17 g/L, CaCl2 0.27 g/L, and feathers amount 13.58 g/L. Under the optimized conditions, the keratinase activity was predicted as 1 866.47 U/mL. The measured keratinase activity reached 1 810.98 U/mL, which was 7.96 times of the initial keratinase activity 227.38 U/mL.
  • MAO Yongqiang, LI Yanhu, YUN Jianmin, HE Kui, WANG Rui, WU Shujuan
    Food and Fermentation Industries. 2021, 47(4): 144-152. https://doi.org/10.13995/j.cnki.11-1802/ts.025248
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    In order to explore the change law of volatile flavor compounds in the traditional Longxi bacon production process, and to clarify the key volatile flavor compounds, the solid phase microextraction-gas chromatography-mass spectrometry technology was used to detect and analyze the volatile flavor compounds in the process of traditional Longxi bacon production. And relative odor activity value (ROAV) and principal component analysis (PCA) methods were combined with respectively to explore the key flavor compounds in the process. The results showed that, in different periods (T0, T15, T30, T60, T90), the total amount of volatile compounds increased in the early stage and then decreased. And it reached the highest value at the later stage of curing (T30), which was 4 473.05 μg/kg. The content of aldehydes was the highest, followed by alcohols. ROAV analysis results showed that aldehydes, ketones and esters contribute the most to flavor. The results of PCA revealed that ethyl hexanoate, anisole, hexanal, 3-methylbutyraldehyde, (E)-2-octenal and linalool were the main flavor contributors.
  • QI Jun, CHEN Ya, XU Ying, XIONG Guoyuan, MEI Lin
    Food and Fermentation Industries. 2021, 47(4): 153-158. https://doi.org/10.13995/j.cnki.11-1802/ts.025079
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    Aroma is an important sensory property of Chinese traditional broth prepared with yellow-feathered chickens; however a lot of aroma substances are lost in a long-term stewing process. Therefore, it is particularly important to improve the flavor loss by new processing technologies. The effects of ultrasound-assisted stewing on the contents of volatile compounds in Chinese traditional chicken broth were studied by using GC-MS and E-nose. The results showed that the contents of the aldehydes decreased with an increase of ultrasonic power. The contents of the alcohols and esters were the highest in the 750 W-ultrasonic treatment group, and increased from 1 526.92 ng/mL to 2 073.29 ng/mL, which was accompanied by the highest degree of the lipid oxidation. Moreover, the result of E-nose showed that the ultrasonic power greater than 500 W significantly affected the overall aroma profile of chicken broth. In general, chicken broth stewed with ultrasound significantly affects the contents of volatile compounds, and produces the high contents of alcohols and esters. These results can provide new ideas to improve the aroma of chicken broth and sauce braised broth.
  • LI Li, YI Ping, SUN Jian , LI Changbao, TANG Jie, XIN Ming, ZHOU Zhugui, HE Xuemei, XIAO Zhanshi, RAO Chuanyan, SHENG Jinfeng, ZHENG Fengjin, LIU Guoming, LING Dongning
    Food and Fermentation Industries. 2021, 47(4): 159-165. https://doi.org/10.13995/j.cnki.11-1802/ts.025507
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    In this study, fresh-cut carrots were treated with low temperature combined with modified atmosphere packaging in order to study the effects of different fresh-keeping methods on the quality of fresh-cut carrots. Fresh-cut carrots were packaged under modified atmosphere conditions (gas composition was 5% O2+5% CO2+90% N2, 5% O2+10% CO2+85% N2, 10% O2+5% CO2+85% N2,respectively.) and stored in a fresh-keeping box at (4±1) ℃. The indexes of sensory quality, weight loss rate, soluble solids content, ascorbic acid content, carotene content, total number of colonies, malondialdehyde (MDA) content, and antioxidant enzyme activities of superoxide dismutase (SOD) and catalase (CAT) were measured every 3 days. The results showed that the low-temperature combined with 5% O2+10% CO2+85% N2 modified atmosphere packaging could effectively maintain the quality of fresh-cut carrots, reduce water loss, delay the decrease of nutrient-soluble solids, carotene, and ascorbic acid. It could also inhibit the increase of MDA content, promote the activity of antioxidant enzymes, and delay the increase of the total number of colonies. After 15 days of storage, the quality of the fresh-cut carrots treated with low temperature combined with 5% O2+10% CO2+85% N2 modified atmosphere packaging was better than other treatment groups, and they still had commodity value and food value. The results showed that above modified conditions could maintain the storage quality of fresh-cut carrots and delay the postharvest aging process. This study can provide a reference for extending the shelf life of fresh-cut vegetables.
  • WEN Xiaoxia, BAI Guangjian, LI Tao, MA Yifan, ZOU Wei
    Food and Fermentation Industries. 2021, 47(4): 166-172. https://doi.org/10.13995/j.cnki.11-1802/ts.025260
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    To explore the feasibility of integrating the fermentation conditions and enzymatic hydrolysis conditions of enzyme producing strains by in situ enzymatic hydrolysis, the rice straw with typical lignocellulosic structure was used as the substrate and Trichoderma reesei was used as the enzyme producing microorganism. By analysis of the in situ enzymatic hydrolysis of rice straw after T. reesei fermentation, the synergistic control conditions of fermentation and enzymatic hydrolysis were optimized. The optimal fermentation conditions were as follows: the addition amount of rice straw 30 g/L, 30 ℃, initial pH 6.5, fermentation time 48 h. The enzymolysis conditions were pH 4.8, 50 ℃, enzymolysis time 24 h. The final straw specific yield of sugar was 0.350 g/g. By adding small amount of crude enzyme solution (5%) in the enzymatic hydrolysis stage, the final straw specific yield of sugar increased from 0.332 g/g to 0.400 g/g, increased by 20%. The results showed that in situ enzymatic hydrolysis and saccharification of straw cellulose was capable of achieving efficient degradation and utilization of rice straw. This study provides technical example for cellulase hydrolysis and certain theoretical basis for resource utilization of straw cellulose.
  • ZHANG Yancong, LI Yunzhe, ZHANG Jun, TANG Lei
    Food and Fermentation Industries. 2021, 47(4): 173-181. https://doi.org/10.13995/j.cnki.11-1802/ts.025194
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    Lemon juice and coconut water were used as raw materials, these two kinds of juice were mixed and fermented in different proportions to find the optimal condition for compound fruit wine fermentation. The results of sensory evaluation showed that the fermented wine mixed with lemon juice and coconut water with a volume ratio of 1:3 had a more coordinated and balanced aroma, with higher acidity, suitable for brewing sweet fruit wine; the wine fermented with a juice volume ratio of 1:7.5 had delicate fruity aroma, elegant lemon aroma, prominent coconut aroma, refreshing and balanced taste, suitable for brewing dry fruit wine. The aroma components of lemon juice, lemon wine, coconut water, coconut wine and 1:3, 1:7.5 mixed fermented wine were detected by headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry. Four kinds of aroma were obtained by principal component analysis: lemon-based mixed aroma, coconut-based fruity aroma, mixed aroma and lemon-fermented aroma. The characteristic aromas of lemon-coconut complex fruit wine were (-)-4-terpineol, (+)-α-terpineol, isoamyl alcohol, 1,1-diethoxyethane, 2-methylbutanol, linalool, ethyl pelargonate, 2-tetrazol, ethyl benzoate and pinene. These aromas gave the lemon-coconut complex fruit wine a unique flavor.
  • LUO Ziyang, YAN Xu, YI Ling, WANG Chao, DUAN Hanying
    Food and Fermentation Industries. 2021, 47(4): 182-187. https://doi.org/10.13995/j.cnki.11-1802/ts.024686
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    In order to investigate the effect of high hydrostatic processing (HHP) on the quality of honey, litchi honey was used as a raw material to study different pressures (300, 450, 600 MPa) and holding time (5, 10, 20 min) on the fructose and glucose content, diastase and sucrose invertase activity, 5-hydroxymethylfurfural (5-HMF) and dicarbonyl compounds content in honey. The results showed that the content of fructose and glucose in raw honey were (50.5±0.8) g/g and (37.1±0.9) g/g, respectively. The ratio of fructose and glucose (F/G) was 1.35-1.39. HHP didn’t influence their contents and F/G. The activity of diastase and invertase after HHP lost 17.1%-40.4% and 17.2%-56.3%, respectively. Pressure and time had significant effect on the activities of both enzymes(P>0.05). The 5-HMF was (1.12±0.04) mg/kg in raw honey and HHP decreased its content. 3-Deoxyglucosone (3-DG) was the main dicarbonyl compound in honey and its content increased by 22.3%-31.2% after HHP. The results can provide reference for the application of HHP in honey processing.
  • LI Zeyang, WU Shihua, LONG Xiufeng, WU Jun, YI Yi
    Food and Fermentation Industries. 2021, 47(4): 188-194. https://doi.org/10.13995/j.cnki.11-1802/ts.025072
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    In order to obtain strains with strong ability of starch saccharification in rice wine brewing, spore purification method was used to screen molds from nine kinds of Jiuqu(liquor fermentation starter), and liquefying and saccharifying power were determined to rescreen strains with outstanding saccharification ability. The results indicated that among the 13 molds obtained by primary screening, strains 1M5, 5M2 and 7M1 had high liquefying and saccharifying powers, which were (1 315±46.54) and (1 252±63.78), (1 868±92.74) and (1 556±15.56), (1 929±94.55) and 1 054±21.11 mg/(g·h), respectively. According to morphological and phylogenetic analysis, strains 1M5, 5M2 and 7M1 were identified as Rhizopus microsporus, Aspergillus clavatus and Aspergillus niger, respectively. Moreover, saccharifying rice tests showed that the saccharification rates of strains 1M5, 5M2 and 7M1 were 62.55%, 55.61% and 67.04% respectively. In addition, the flavor compounds of strain 5M2 which exhibited outstanding protease activity were analyzed, and 13 main flavor compounds were detected, among which 3-methylvaleric acid, benzylalcohol, phenylethanol, phenylacetic acid and ethylpentadecanoate showed pleasant fragrance. In summary, strains 1M5, 5M2 and 7M1 have good saccharification performance, showing great application potential in rice wine brewing.
  • CAO Zhen, CHEN Shanmin, HUANG Xiaoyu, JIANG Heti
    Food and Fermentation Industries. 2021, 47(4): 195-201. https://doi.org/10.13995/j.cnki.11-1802/ts.024826
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    The single factor combined response surface method was used to optimize the fermentation conditions of purple sweet potato acetic acid, and the original purple sweet potato vinegar and purple sweet potato pigment added vinegar were obtained by fermentation at the same time. These two kinds of vinegar and purple sweet potato raw materials were analyzed and compared. The optimal conditions for purple sweet potato acetic acid fermentation were: fermentation time 11 days, initial alcohol content 7.35%vol, liquid loading 28%. Under these conditions, the total acid content was 6.92 g/100 g. The content of total acid, total ester, total polyphenol, total flavone, anthocyanin and antioxidant capacity of the added purple sweet potato pigment vinegar were higher than those of the original purple sweet potato vinegar except for the lower content of total sugar and vitamin (P< 0.05). Compared with the active components in raw materials of purple sweet potato, the contents of total polyphenol, total flavone and anthocyanin in raw purple sweet potato vinegar lost 75.59%, 63.63% and 72.75% respectively, and the loss rate decreased 10.34%, 15.61% and 42.93%. And there was no significant difference between the number of volatile components identified in these two purple sweet potato vinegars, but the types were different. However, the extraction process of anthocyanin from purple sweet potato led to the loss of some compounds that contribute to the aroma of vinegar.
  • WANG Wencheng, HU Yinfeng, RAO Jianping, XIE Jianhua
    Food and Fermentation Industries. 2021, 47(4): 202-207. https://doi.org/10.13995/j.cnki.11-1802/ts.025333
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    The aim of this study was to prepare instant green tea powder by microwave vacuum drying from green tea concentrate separated by membrane. The response surface methodology (RSM) was used to optimize the process based on a single factor, used the sensory evaluation of green tea powder. The differences of green tea powder prepared by microwave vacuum drying (MVD) and spray drying (SD) were compared in microstructure , contents of tea polyphenols, caffeine and catechins. The characteristics of porous block of the green tea powder prepared by MVD were detected by electron microscope. Compared with particles and powdery characteristics of the powder produced by SD , the loss of industrial production could be effectively reduced by the MVD method. The contents of tea polyphenols, caffeine and catechins in the bottom layer were higher than those in the top layer, and that of the tea powder prepared by SD method was between them. The optimized conditions were: The microwave power 0.81 W/g, the rotary speed 4.09 r/min and the thickness of the concentrated liquid 6 mm. The results of this study can be used as a reference in the industry to produce instant tea by MVD.
  • ZHU Wenzheng, XU Yan, LIU Wei, WANG Qiuyu, SHA Wenxuan, ZHOU Xiaoyan, YANG Zhangping
    Food and Fermentation Industries. 2021, 47(4): 208-214. https://doi.org/10.13995/j.cnki.11-1802/ts.025244
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    The purpose of this study was to explore the effects of cooking time on the quality and volatile flavors of Shizitou (meat ball), and to study the basic nutrients, color, calories, texture, tenderness and volatile flavors of Shizitou (meat ball) under different treatment time. The results showed that different cooking time could significantly effect on the nutritional quality and volatile flavor content of Shizitou (meat ball) (P<0.05). The cooking time increased the water content of the Shizitou (meat ball) significantly (P<0.05). Moreover, compared with raw meat, the fat content of Shizitou (meat ball) was reduced by 17.97% when cooking for 120 min. The L* value of the fat part of Shizitou (meat ball) decreased first and then increased with the cooking time increases. The L* value of lean meat parts showed a trend of first increasing and then decreasing. The cooking time reduced the calories of Shizitou (meat ball) by 41.04%. After texture analysis, the hardness, chewiness and tenderness of Shizitou (meat ball) changed significantly in cooking condition (P<0.05). When the Shizitou (meat ball) was cooked for 120 min, the mouthfeel of the Shizitou (meat ball) reached a tender and smooth mouth state. A total of 76 volatile flavor compounds were separated and identified from Shizitou (meat ball) by gas chromatography-mass spectrometry including aldehydes, esters, aliphatic hydrocarbons, alcohols, acids and other flavor compounds.
  • MU Fangting, YUAN Mei, SHI Lilin, ZENG Fankun, CHEN Jia, ZHANG Yu
    Food and Fermentation Industries. 2021, 47(4): 215-221. https://doi.org/10.13995/j.cnki.11-1802/ts.025034
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    Using citrus pectin as raw material, the process conditions for preparing modified citrus pectin using ultrasonic and microwave assisted pectinase were studied, and the physicochemical properties and structural characteristics of modified and original citrus pectin were characterized by liquid chromatography, Fourier infrared spectroscopy and scanning electron microscopy. The results showed that the degradation efficiency of pectinase could be improved by both ultrasonic and microwave treatment. The weight average molecular weight of the pectin obtained by several degradation methods was 56.18% which was lower than that of the original pectin (283 kDa). Ultrasonic and microwave effect can significantly increase the content of galacturonic acid(GalA), microwave processing enzyme substrates (MEP Ⅰ), microwave digestion product (MEP Ⅱ), ultrasonic treatment enzyme substrates (UEP Ⅰ), ultrasonic treatment enzymolysis products (UEP Ⅱ) GalA content than pectin enzyme solution (39.57%) increased by 52.31%, 46.88%, 66.69% and 61.11% respectively. Moreover, different degradation methods did not change the monosaccharide types of pectin, but made the composition of monosaccharides different. At the same time, it was found that the main chain and side chain of pectin were broken to different degrees after modification, and the degree of esterification was reduced. Scanning electron microscopy (SEM) showed that pectinase, microwave and ultrasound changed the microstructure of pectin in different degrees.
  • PANG Wenhui, ZHAO Xijuan, CHEN Xi, ZHANG Yaohai, WANG Chengqiu, ZHAO Qiyang, JIAO Bining
    Food and Fermentation Industries. 2021, 47(4): 222-230. https://doi.org/10.13995/j.cnki.11-1802/ts.025855
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    Base on the bioactive compounds mass spectrometry database established by our laboratory, this study established an ultra performance liquid chromatography-quadrupole-time-of-flight high-resolution mass spectrometry (UPLC-Q-TOF-HRMS) method for simultaneous screening and accurate identification of bioactive compounds, such as flavonoids, coumarins, phenolic acids, alkaloids and limonoids, which was further applied for rapid and accurate screening of bioactive compounds of six different parts of lemons (peel, pulp and juice). The result showed that 40 flavonoids, 27 coumarins, 9 phenolic acids, 7 alkaloids and 3 limonoids were determined in the six kinds of lemon samples. Specifically, 72, 71, 70, 66, 64 and 63 kinds of bioactive compounds were identified in the screening of Bianhongningmeng, Beijingningmeng, Keerticuningmeng, Youlikeningmeng, and Lisibenningmeng, and Meiguocuningmeng, respectively. The number of bioactive compounds in different parts showed the following order: peel ≥ pulp ≥ juice. Through actual sample analysis, this method can be used in the identification of bioactive compounds in lemon and other citrus fruits.
  • ZHONG Donglian, MO Runhong, WANG Rui, YU Ninghua, SHEN Danyu, TANG Fubin
    Food and Fermentation Industries. 2021, 47(4): 231-236. https://doi.org/10.13995/j.cnki.11-1802/ts.025472
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    A novel, simple and rapid method for the determination of squalene and four phytosterols in vegetable oil was developed by using polymeric reversed solid-phase extraction and gas chromatography-mass spectrometry (SPE-GC-MS). The samples were saponified by 2 mol/L solution of KOH in methanol, purified by a polymeric reversed (Oasis HLB) cartridge, and separated by HP-5 capillary chromatographic column(30 m×0.25 mm×0.25 μm). The analytes were analyzed by GC-MS under selected ion monitoring (SIM) mode, and the quantitative analysis was carried out by the internal standard method with squalane and 5α-Cholestan-3β-ol. The results indicated that there were good linear relationships in corresponding mass concentration ranges of the squalene and four sterols, the correlation coefficients were all higher than 0.998. The recoveries ranged from 91% to 107% and the relative standard deviations (RSDs) were from 1.2% to 7.2% at the spiked levels of 50、250 and 500 mg/kg. The detection limits were 0.30 to 5.87 mg/kg. The proposed method is simple and rapid with high sensitivity, high recovery and good precision, suitable for determination of squalene and four phytosterols in vegetable oil.
  • LI Tingting, HUANG Mingzheng, TANG Weiyuan, LI Qinyang, LOU Kangning
    Food and Fermentation Industries. 2021, 47(4): 237-246. https://doi.org/10.13995/j.cnki.11-1802/ts.025956
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    In order to comprehensively analyze volatile components in Rosa roxburghii Tratt and its aroma contribution, the volatile components in Rosa roxburghii Tratt juice were qualitatively and quantitatively analyzed by head space-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) combined with GC-MS. And the volatile compounds' contributions for the overall Rosa roxburghii Tratt flavors were evaluated employing odor active value (OAV). The results showed that 67 and 86 volatile compounds were detected in Rosa roxburghii tratt juice by HS-SPME and SAFE methods, and a total of 119 volatile compounds were identified which consisted of 49 esters, 28 alcohols, 9 acids, 16 aldehydes and ketones, 6 terpenes, 9 aromatics and 2 others. The two methods had different extraction efficiency for volatiles, and HS-SPME was more effective in extracting compounds with low boiling point and high volatility, while SAFE could extract more compounds with relatively high boiling point and low volatility. Moreover, comprehensive results could be obtained through combination analysis of the results from these two methods and more kinds of volatile compounds could be identified.Furthermore, OAV analysis indicated that 38 volatiles, mainly esters, alcohols, aldehydes, and ketones, contribute appreciably to the aroma of Rosa roxburghii Tratt. Among them, 16 volatile components were identified as aroma-active compounds in Rosa roxburghii Tratt juice for the first time. The study could provide a scientific basis for aroma quality control and flavor evaluation during the storage and processing of Rosa roxburghii Tratt.
  • JIANG Lu, YE Lin, HOU Xiaoyan, SHEN Guanghui, LI Shanshan, ZHANG Zhiqing
    Food and Fermentation Industries. 2021, 47(4): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.025009
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    The enzyme inhibition method can be used to quickly detect organophosphate and carbamate pesticide residues, which inhibit the activity of esterase. But spicy vegetables also contain sulfur compounds that affect enzyme activity, which can lead to false positives. In this experiment, using activity inhibition rate as the index, different heating treatment and time to deal with 4 kinds of spicy vegetables were carried out to eliminate or reduce the false positive in enzyme inhibition method. The results indicated that under the appropriate heating temperature, which was 80 ℃, 90 ℃, 80 ℃, 80 ℃, for chives, onion, garlic and green pepper, respectively, the inhibition rate of enzyme activity decreased from 37.06%, 9.65%, 17.02%, 50.34% to 12.69%, 2.95%, 5.79%, 33.61%, respectively. In addition to green pepper, to some extent, this method could eliminate or greatly reduce the false positive that brought by spicy vegetables in the enzyme-inhibition method, which could improve the accuracy in enzyme-inhibition method to detect organophosphate and carbamate pesticide residues in spicy vegetables.
  • ZHOU Hengle, WANG Fuhai, YI Junjie, CHENG Fengyun, YUAN Lei, NIU Huihui, ZHOU Linyan
    Food and Fermentation Industries. 2021, 47(4): 253-260. https://doi.org/10.13995/j.cnki.11-1802/ts.024661
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    Enzymatic browning caused by polyphenol oxidase (PPO) lead to color deterioration of fruit and vegetable products, reduction of nutritional components, and even loss of commercial value. Chemical inhibitors show good inhibition effect on PPO, and are easy to use. They are widely used in fruit and vegetable products, thus its research has theoretical and practical significance. The inhibition and mechanism of carboxylic acid, ascorbic acid and its derivatives, sulfur-containing amino acid, phenolic acid and other inhibitors on PPO were discussed, and their advantages and disadvantages in the application of food industry were analyzed. At the same time, the conformational changes of PPO treated by chemical inhibitors and the interaction mode between these inhibitors and PPO were discussed at the molecular level. It was concluded that chemical inhibitors can inhibit enzyme activity through strong acid action, chelation, reduction and strong binding cooperation, which provides a theoretical reference for further study of the inhibition mechanism of inhibitors on PPO.
  • SUN Jie, LI Yan, SHI Wenzheng, WANG Zhihe
    Food and Fermentation Industries. 2021, 47(4): 261-268. https://doi.org/10.13995/j.cnki.11-1802/ts.025210
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    China is rich in shrimp resources, and how to improve the high-value utilization of low-value shrimp has attracted researchers' attention, especially the study on the separation and extraction of bioactive peptides from proteins. This paper reviewed the research methods of separation, extraction, purification and identification of bioactive peptides, and described the functional activities of shrimps' protein-derived peptides such as antioxidant, antihypertensive, hypoglycemic, enhancing immunity, antibacterial and chelating metals, and analyzed the relationship between characteristics of the composition, structure and molecular weight. Finally, the problems in the researches of shrimps-derived bioactive peptides were summarized and prospects were provided, which were intended to provide a reference for the extraction and further development of bioactive peptides from shrimp proteins.
  • TIAN Zhu, SHI Xixiong, ZHANG Pangao, GUO Zhaobin, YU Qunli, WANG Jianzhong
    Food and Fermentation Industries. 2021, 47(4): 269-274. https://doi.org/10.13995/j.cnki.11-1802/ts.024877
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    Protein acetylation is a dynamic and reversible protein post-translational modification, which is a pivotal protein post-translational modification linking acetyl-CoA metabolism and cell signal transduction. Protein acetylation is involved in many processes such as gene expression, energy metabolism, cell apoptosis, calcium signaling, protein hydrolysis, muscle contraction and disease. Glycolysis, muscle contraction and cell apoptosis of postmortem muscles have vital effects on meat quality formation. Therefore, the protein acetylation may regulate meat quality by regulating postmortem muscle glycolysis, muscle contraction and cell apoptosis. In this context, the influence of protein acetylation on glycolysis, muscle contraction and cell apoptosis were reviewed, and the possible regulations of protein acetylation on meat quality were discussed. Finally, some perspectives on the future researches of protein acetylation were also been given.
  • HOU Zhiyun, DUAN Xu, REN Guangyue, MA Li, ZHOU Siqing, ZHANG Meng
    Food and Fermentation Industries. 2021, 47(4): 275-283. https://doi.org/10.13995/j.cnki.11-1802/ts.025139
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    Drying of agricultural products is a very important technology in agricultural products processing industry, which provides more possibilities for the utilization of agricultural raw materials and the development of new products. Energy efficiency and the quality of drying products are two key indicators of agricultural product drying. Spouted bed drying technology is one of the effective ways to improve the two key indicators. In this article, the research progress of spouted bed technology in drying agricultural products was summarized. And the structure, working principle and application status of spouted bed were introduced. Moreover, the main advantages and disadvantages and development trend of spouted bed drying of agricultural products were analyzed, and some constructive suggestions were put forward, which could provide a reference for further research on the application of spouted bed drying technology in agricultural product drying, and provide a reference for making full use of low energy consumption and low cost to obtain high-quality dehydration and drying products.
  • ZHAO Jing, QIN Yan, ZUO Wei, CUI Yongliang, JIAO Bining
    Food and Fermentation Industries. 2021, 47(4): 284-292. https://doi.org/10.13995/j.cnki.11-1802/ts.025784
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    Flavonoids are important natural products. Epidemiological studies have shown that flavonoids can reduce the risk of a variety of chronic diseases and cancer, they also have a significant auxiliary effect on COVID-19. Antibodies are extremely important tools in modern life science research. Flavonoid antibody technology has broad application prospects in the fields of Chinese medicine and food nutrition science research. This article introduced the pharmacological effects of flavonoids and the research progress of the preparation of flavonoid haptens, complete antigen and antibodies. Besides, the application of flavonoid antibody which mainly includes enzyme-linked immunoassay, immunoaffinity chromatography method, fluorescence immunoassay method, immunochromatographic test strips and eastern blotting were illustrated, thus supporting the reference for further research of flavonoid antibodies.
  • LIU Mengran, MAO Yanwei, LUO Xin, DONG Pengcheng, ZHANG Yimin
    Food and Fermentation Industries. 2021, 47(4): 293-298. https://doi.org/10.13995/j.cnki.11-1802/ts.025016
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    In order to relieve the pressure of insufficient meat supply, replacing traditional meat with plant-based meat of higher nutritional value has become a new direction of food research and development.However, there is currently a lack of systematic reviews on the product formula, processing technology, product quality, and consumer attitudes of plant-based meat.Therefore, this review summarized the composition of plant-based meat and its influence on product quality, and analyzed the processing technologies that applied in the processing of plant-based meat, and the quality characteristics of plant-based meat in texture, color, flavor and nutrition were also been summarized.Furthermore, it elaborated the market acceptance degree of plant-based meat.The information provided here will promote further development of the scientific research on this area and expand the consumption markets of plant-based meat.
  • LI Changliang, FENG Yuqin, WEI Lijuan, LI Cuihong, CHEN Bai
    Food and Fermentation Industries. 2021, 47(4): 299-304. https://doi.org/10.13995/j.cnki.11-1802/ts.024797
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    Broccoli is a typical climacteric vegetable that is very sensitive to ethylene. The buds open easily, at the same time they become wilting, yellow and rotting. 1-MCP(1-methylcyclopene)is a kind of ethylene action inhibitor, which has been widely used in post-harvest storage of fruits and vegetables. This review focuses on the mechanism and effect of 1-MCP on post-harvest ripening of broccoli, including biochemical and physiological indices such as respiration rate,ethylene production, fruit quality and enzymatic activity, etc. In addition, the application of 1-MCP in combination with other preservation methods is also introduced. The purpose is to provide references for the application and research of 1-MCP in broccoli storage.
  • SUN Yuxia, ZHAO Xinjie
    Food and Fermentation Industries. 2021, 47(4): 305-311. https://doi.org/10.13995/j.cnki.11-1802/ts.025251
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    Metschnikowia pulcherrima is a kind of non-Saccharomyces yeast commonly found on the surface of ripe grape berries and in the initial stage of fermentation. In this paper, the enzymatic properties, antimicrobial properties of M. pulcherrima, and its adaptability related to wine production environment, as well as the effects of the yeast on alcohol fermentation, wine composition, flavor quality and color stability were discussed, to provide references for its rational application in wine production. M. pulcherrima has good potential for reducing alcohol content, increasing glycerol content, enhancing varietal aroma, improving sensory quality, and promoting color stability of red wines, but there is also a significant difference of strains in these properties.
  • LI Yang, LIU Wangxin, ZHENG Xiaodong, ZHANG Hui, FENG Fengqin
    Food and Fermentation Industries. 2021, 47(4): 312-316. https://doi.org/10.13995/j.cnki.11-1802/ts.024422
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    Based on general education of food safety, background introduction of food additive experimental teaching were outlined. Teaching with scientificity, fundamentality and interest were affirmed as the principle of the course. Experimental items were established from three aspects, including the recognition, function, and application of food additive. Evaluation of the effect of experimental teaching was performed with feedback and questionnaire. The practice showed that students could take positive attitude to food additive due to the experimental teaching. It showed positive effect on spreading scientific knowledge of food safety, and improved the students' food safety consciousness and prevention ability.
  • YU Zhihai, HUANG Mingzheng, TANG Weiyuan, GONG Xun, XU Cunbin, LIU Xiaozhu, LIU Xiaohui, JIANG Xiaolin
    Food and Fermentation Industries. 2021, 47(4): 317-320. https://doi.org/10.13995/j.cnki.11-1802/ts.024743
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    The capstone course, one of the most important subjects for supporting the engineering education accreditation, integrates coursework, knowledge, skills and experiential learning. It enables students to obtain comprehensive ability of interdisciplinary and preliminary employability through independent construction and extension of the knowledge system. However, less attention has been paid to it in China which results in the preliminary stage of current research and practice. Here, taking the capstone course of Winemaking Engineering in newly-built undergraduate college Guizhou Institute of Technology as an example, the connotation, content planning, process management and evaluation, and implementation effect of the course were systematically introduced based on 2 years’ continuous practice. Meanwhile, the problems that need to be solved in current teaching management system for capstone course construction were prospected. We hope that this work could provide reference for the capstone course construction in engineering majors in China.