15 March 2021, Volume 47 Issue 5

    

• Select all
  |

• Select
  Regulating the synthesis of N-acetylneuraminic acid based on adaptive evolution and plasmid stability modification in Bacillus subtilis

  QIAN Lei, LIU Yanfeng, LI Jianghua, LIU Long, DU Guocheng

  Food and Fermentation Industries. 2021, 47(5): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.025580

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  N-acetylneuraminic acid (NeuAc) has applications as nutritional chemicals and pharmaceutical intermediates in the fields of health care products and medicine. To increase NeuAc production in Bacillus subtilis, NeuAc-biosensor was used to regulate the expression of antibiotic resistance genes, and cell growth was correlated with NeuAc synthesis in the presence of antibiotic, which was further used for adaptive evolution to promote the efficiency of NeuAc synthesis. The results showed that high-yielding strains could grow under conditions of higher antibiotic concentration. The adaptive evolution was carried out by gradually increasing the concentration of antibiotics. When NeuAc-Biosensor was used to regulate spc and erm for dual resistance (spectinomycin and erythromycin) adaptive evolution, the false positive rate (the proportion of strains with no increase in NeuAc production) was 46.7%, which was significantly lower than that (73.3% and 67.7%) of the strains obtained by the evolution of using single antibiotic of spectinomycin or erythromycin, respectively. Fermentation experiments verified that the production of NeuAc in evolutionary strain reached (3.16±0.19) g/L, which was 31.7% higher than the original strain. In order to further solve the problem of plasmid loss in recombinant B. subtilis during fermentation, the essential gene folB (encoding dihydroneopterin aldolase) was inserted into the recombinant plasmid carrying the gene encoding the key enzyme of NeuAc synthesis pathway with deletion of folB in the genome. The plasmid loss rate dropped from 34.1% to 11.8%. In this study, the yield and stability of NeuAc production was improved by recombinant B. subtilis, which lays a foundation for the industrial production of NeuAc by recombinant B. subtilis.
• Select
  Enzymatic characterization of the pullulanase mutant N467G

  ZHANG Yanan, SHEN Peili, NIU Dandan, TIAN Kangming, KUGEN PERMAUL, SUREN SINGH, WANG Zhengxiang

  Food and Fermentation Industries. 2021, 47(5): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.025690

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Pullulanase is extensively used in preparation of glucose syrup from starch, combined with glucoamylase.However, its catalytic activity at low pH and high temperature is the main factor affecting its efficiency during starch debranching.In this study, the difference of the protein unfolding free energy (ΔΔG) of Bacillus naganoensis pullulanase (PulA) mutants was calculated and the stability of each mutation site was analyzed.A mutant, N467G, was obtained through site-directed mutagenesis of the Asn467 residue of PulA and its biochemical properties were examined.Compared to the wild-type PulA, the optimal temperature of mutant N467G was increased by 5 ℃ to 60 ℃ and the optimal pH was reduced by 0.5 pH value to 4.5.Its relative activity was over 80% after incubating the enzyme at 60 ℃ for 2.5 h or at pH 4.0-5.0 for 1 h, which represented a significantly higher stability.The result lays a foundation for the subsequent high-efficiency protein production and industrial application of this mutant.
• Select
  Safety evaluation of two strains of human Streptococcus with potential probiotics

  WANG Nan, TIAN Han, ZHANG Wenxiao, BAI Xiaocui, XIAO Chunling

  Food and Fermentation Industries. 2021, 47(5): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.025289

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The safety of strains 1-4 and 4-2, two potential probiotics isolated from the oropharynx of healthy children with broad-spectrum antagonism against Staphylococcus aureus and other common pathogenic bacteria, were evaluated so as to provide safety basis for the development and preparation of probiotics as respiratory tract products. The acute toxicity test and the determination of drug resistance of SPF mice with different doses of bacterial liquid containing strains 1-4 and 4-2 were conducted, and evaluation were made by observing death of the animals, signs of acute toxicity, bacterial translocation and growth, etc. Death of animals, or significant difference between the experimental group and the control group in weight change, food intake and organ index were not observed. Strains 1-4 and 4-2 were sensitive to 8 antibiotics tested and were resistant to cefotaxime and ceftriaxone, in addition strain 4-2 was also resistant to erythromycin. The safety evaluation of strains 1-4 and 4-2 showed that they were harmless to mice and had good safety, and could be used as backup strains for preparation of respiratory microecological and other products.
• Select
  Inhibition effect of extract from fermented wheat bran by Paenibacillus bovis BD3526 on Streptococcus mutans

  FENG Huafeng, HAN Jin, WANG Xiaohua, WU Zhengjun

  Food and Fermentation Industries. 2021, 47(5): 17-21. https://doi.org/10.13995/j.cnki.11-1802/ts.025478

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The inhibitory properties of Paenibacillus bovis BD3526 fermentation extract on Streptococcus mutans ATCC35668 was studied, to broaden the bacteriostatic uses of P. bovis BD3526 metabolites.The fermentation characteristics of P. bovis BD3526 in wheat bran (WR) medium, the sensitivity of the fermentation broth supernatant to proteolytic enzymes and catalase, pH tolerance, thermal stability, and the influence on oral Lactobacillus were tested. After 12 h fermentation, P. bovis BD3526 was at the stationary phase. At 36 h, the viable count of strain P. bovis BD3526 reached 4.58×10⁸ CFU/mL, pH 5.20, and the inhibition zone diameter for S. mutans ATCC35668 was (21.27±0.71) mm. The fermentation broth supernatant has no antibacterial activity against Lactobacillus plantarum and Lactobacillus casei, but has obvious inhibitory effect on Streptococcus species. The target bacteriostatic substance had good thermal and pH stability, and were not sensitive to the proteolytic enzymes and catalase from the digestive system; the antibacterial activity disappeared after the pronase treatment, indicating that the chemical structure of the substance contains peptide ingredients. The bacteriostatic substance from wheat bran fermentation by P. bovis BD3526 has a strong and stable inhibitory effect on S. mutans ATCC35668, which lays a theoretical foundation for the future development of specific functional food ingredients and oral care products.
• Select
  Screening and identification of lactic acid bacteria and Staphylococcus in fermented meat rice

  WANG Man, YANG Chen, QIN Xiaoyu, KANG Mengjie, HAO Guifang, WANG Chengming

  Food and Fermentation Industries. 2021, 47(5): 22-27. https://doi.org/10.13995/j.cnki.11-1802/ts.025490

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  This study aimed to isolate and screen lactic acid bacteria and Staphylococcus with good fermentation property from traditionally fermented meat rice and provide theoretical basis for inoculating the fermentation of meat rice. According to the screening criteria of fermented meat products, the strains were identified through morphological characteristics and 16S rDNA sequence analysis. Finally, two strains of lactic acid bacteria (A1, C7) and two strains of Staphylococcus (S6, S7) were obtained. Both the A1 and C7 strains were Lactobacillus plantarum, which can produce acid rapidly and has antibacterial properties. The strains of S6 and S7 were Staphylococcus warneri and Staphylococcus pasteuri, respectively. The selected strains can produce protease and lipase and have good salt and nitrite resistance property, and different sensitivities to different antibiotics. The four strains screened in this study had good fermented properties, and there was no conflict between the lactic acid bacteria and Staphylococcus, thus can be used as excellent strains for the inoculation of fermented meat rice.
• Select
  Preparation and characterization of glutamate decarboxylase from Enterococcus faecium

  YANG Shengyuan, LIN Qian, LIU Shumin, SU Qiaoyun, HUANG Huiling

  Food and Fermentation Industries. 2021, 47(5): 28-34. https://doi.org/10.13995/j.cnki.11-1802/ts.025255

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To develop high-quality glutamate decarboxylase (GAD), the affinity of cellulose-binding domain (CBD) and the self-cleavage of DnaB (an intein) were used for the construction of CBD-DnaB-GAD fusion enzyme using Enterococcus faecium as gadB donor, and the purification of GAD and its enzymatic properties were also investigated. The results showed that recombinant Escherichia coli GDMCC60446 carrying pRPOCDN-EfagadB could efficiently express CBD-DnaB-GAD, and the optimal solution for self-cleavage of DnaB was 0.2 mol/L phosphate buffer saline (pH 6.5, containing 0.5 mol/L NaCl and 1 mmol/L EDTA). The GAD, prepared by one-step purification and self-cleavage, showed a single band on SDS-PAGE electrophoresis with a molecular weight of 55.68 kDa, and consists of only one subunit. The purified GAD showed maximum activity at pH 5.0 and 55 ℃, and was stable at the range of pH 4.8 to 5.8 and -25 to 55 ℃. Its activity was hardly affected by 5 mmol/L of NaCl, CaCl₂ or ethylene glycol, but was inactivated by 5 mmol/L of KCl, EDTA-2Na, ZnSO₄, CuSO₄, MnSO₄, MgSO₄, FeCl₂, FeCl₃, AlCl₃, AgNO₃ or Pb(CH₃COO)₂ at different levels. The purified GAD only catalyzed the decarboxylation of L-glutamic acid with apparent K_m and V_max at 10.51 mmol/L and 3.41 μmol/(mL·min) respectively, and the reaction activities were not inhibited by the substrate and product. The purity and enzymatic properties of GAD were excellent, and the preparation process was simple. Due to the high purity and excellent enzymatic properties of GAD, as well as the simple preparation process, this technology has potential to be applied to industrial production.
• Select
  Preparation and antitumor activity of peptides from Mylopharyngodon piceus muscle

  ZHANG Yao, ZHANG Lu, LIU Jun, TU Zongcai

  Food and Fermentation Industries. 2021, 47(5): 35-42. https://doi.org/10.13995/j.cnki.11-1802/ts.025510

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Antioxidant and antitumor peptides were prepared from Mylopharyngodon piceus muscle by two-step enzymolysis and gel chromatography separation. The preparation process was optimized by single factor and optimization experiment with antioxidant activity and degree of hydrolysis as indicators. Gel chromatography was used to separate and purify peptides with different molecular weights. The amino acid composition, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity and antitumor activity of purified peptide fractions were also analyzed. The results showed that the optimum enzymatic hydrolysis conditions were: alkaline protease and composite protease, pH 8.00, 50 ℃, liquid-to-material ratio of 2∶10 (g∶mL), enzyme concentration of 6 000 U/g and hydrolysis time of 3 h. The half inhibitory concentration (IC₅₀) value for DPPH free radical scavenging of sample prepared under optimal conditions was 9.52 mg/mL. Five peptides fractions (I-V) with molecular weights ranged from 130 to 1 397 Da were isolated by Sephadex G-15. Among which, fraction IV exhibited the highest scavenging ability on DPPH radicals, the IC₅₀ value was 3.17 mg/mL, which was 3 times higher than that of the two-step hydrolysate. Cancer cell inhibition experiment showed that the inhibition rate of fraction IV (10 mg/mL) on HepG₂ cells was 92.54%, indicating considerable antioxidant and antitumor activity of M. piceus muscle bioactive peptides. The results enrich the source of antitumor peptides and provides a technical reference for the high-value utilization of freshwater fish resources.
• Select
  Analysis of the main water-soluble components of lemon juice and its effect on palmitic acid-induced oxidative damage in L-02 hepatocyte

  KUANG Wenling, LI Jia, HAN Lin, JIANG Yongbo, QIU Linglan, WANG Kaituo, WANG Min

  Food and Fermentation Industries. 2021, 47(5): 43-47. https://doi.org/10.13995/j.cnki.11-1802/ts.025361

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In this study, HPLC-MS/MS technology was used to analyze the main components of lemon juice, and the antioxidant activity was investigated as well at cellular level. The results demonstrated that the main components of lemon juice were organic acid (quininic acid, malic acid, and citric acid, etc), amino acid (aspartic acid and serine, etc) and flavonoids (vitexin, naringin, and polydatin, etc). The antioxidant activity assay in cells showed that the treatment of lemon juice could promote the synthesis of mitochondrion and expression of SOD2. And it could also increase the activity of SOD, and consequently reduce the cellular ROS level and effectively improve palmitic acid-induced oxidative damage in L-02 hepatocyte. The result of this study will provide theoretical foundations for the enhancement the functional value of lemon juice.
• Select
  Physicochemical properties and rheological properties of asparagi radix polysaccharide

  LI Mengyu, LIU Huiping, JIA Qi, WU Yaru

  Food and Fermentation Industries. 2021, 47(5): 48-56. https://doi.org/10.13995/j.cnki.11-1802/ts.025425

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The root tuber of wild asparagi radix was used as raw material for the extraction of asparagi radix polysaccharide (ARP) by water extraction and alcohol precipitation method. The physicochemical and rheological properties of ARP were studied. The purity, the average molecular weight (Mw), the esterification degree and the chemical composition of polysaccharides were determined. Additionally, the crystallization properties, thermal properties and the effects of different factors on the apparent viscosity and shear stress of ARP were also been studied. In the meantime, the dynamic rheological properties of ARP were explored. The results indicated that the content of total polysaccharide, the total uronic acid content, the esterification degree and the average molecular weight of polysaccharide were (93.75±1.68)%, (26.99±0.97)%, (38.2±0.14)% and 730 kDa respectively. ARP was composed of six monosaccharides (Rha, Ara, Gal, Glc, Xyl, Man) and two uronic acids (GalA, GlcA) in a molar ratio of 0.27∶1.39∶4.42∶12.66∶0.50∶0.50∶4.83∶0.29. The results of scanning electron microscope and atomic force microscope showed that the conformation of ARP was spherical and aggregated, and the surface was compact and smooth. Moreover, X-ray diffraction illustrated that the crystallinity of ARP was low. The thermal properties suggested that ARP had high thermal stability. In addition, the rheological analysis demonstrated that temperature, mass concentration, type and concentration of salt ions (Na⁺ and Ca²⁺) had an influence on the changes of the viscosity and shear stress, and their mechanisms were different. As the shear rate increased, the viscosity of ARP solution decreased. The phenomenon of shear-thinning indicated that ARP solution belonged to a non-Newtonian fluid. The analysis results are expected to provide a theoretical basis for the development and utilization of Asparagi radix polysaccharide in food and medicine fields.
• Select
  Poria cocos extract affected yield of bioactive constituents in submerged culture of Grifola frondosa

  WU Liya, WU Tianxiang, WANG Ling

  Food and Fermentation Industries. 2021, 47(5): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.025442

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The traditional Chinese medicine Poria cocos and Grifola frondosa were co-fermented in submerged fermentation. The effects of different solvent extraction and addition ratios of P. cocos extract on the yield of bioactive constituents of G. frondosa were investigated. The results showed that 5 g/L alcohol extract of P. cocos or 7 g/L water extract of P. cocos significantly increased the biomass, extracellular polysaccharides, intracellular polysaccharides, total flavonoids and protein of G. frondosa. Compared with the control group, the biomass of mycelium increased by 24.28% and 29.04% respectively under the optimal addition ratios of P. cocos extract, which had a significant promotion (P<0.05); the extracellular polysaccharides, intracellular polysaccharides, extracellular flavonoids, intracellular flavonoids, extracellular proteins, and intracellular proteins of G. frondosa increased by 17.8%, 30.29%, 8.32%, 10.13%, 10.49%, and 10.24% respectively when adding 5 g/L alcohol extract, which have a significant promotion (P<0.05); intracellular polysaccharides, extracellular flavonoids, intracellular flavonoids, extracellular proteins, and intracellular proteins of G. frondosa increased by 19.8%, 3.16%, 9.29%, 10.24%, and 8.78% respectively with the addition of 7 g/L water extract of P. cocos, compared with the control group, that has a significant promotion (P<0.05). The investigation revealed that a certain concentration of P. cocos extract can significantly promote the biomass of G. frondosa mycelium, the yield of bioactive constituents, and especially the yield of G. frondosa polysaccharides.
• Select
  Effect of zymolytic Dendrobium officinale polysaccharides on the functional properties of curcumin emulsion

  WU Weina, FENG Jieru, FANG Jingyu, SHAO Ping, SUN Peilong, XU Jing, LI Zhenhao

  Food and Fermentation Industries. 2021, 47(5): 63-70. https://doi.org/10.13995/j.cnki.11-1802/ts.025421

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to improve the functional properties of curcumin emulsion stabilized by whey protein (WP), low molecular weight Dendrobium officinale polysaccharide (LDOP) obtained by enzymatic hydrolysis was added. Properties of the emulsion, and its protective effect on curcumin were evaluated; inhibitory effect of LDOP/WP-stabilized curcumin emulsion on cancer cells and the release of curcumin in the emulsion in simulated gastrointestinal tract were studied. The results showed that enzymatic hydrolysis reduced the viscosity and enhanced the elasticity of the polysaccharides; the interfacial pressure of zymolytic D. officinale polysaccharides (DOP) increased to 11.43 mN/m after 1 800 s. Enzymatic hydrolysis can significantly improve DOP emulsifying activity. The stability of emulsion added with LDOP was higher than that of the DOP. When the emulsion containing LDOP was irradiated by ultraviolet for 4h, the curcumin content decreased 18.4%, and the curcumin retention rate was 76.9% after 17 hours of oxidation experiment. The viability of Caco-2 cells was only 27.4% after 72 hours of treatment with this emulsion, which was significantly lower than that of the curcumin emulsion-treated group stabilized with WP. In vitro simulated digestion experiments showed that encapsulation of the emulsion only released a small amount of curcumin in the stomach, while the release rate reached 63% after entering the intestinal tract, which indicated that LDOP did not affect the absorption and utilization of curcumin in the intestinal tract, and could protect curcumin from digestive effects in the stomach. Therefore, the addition of LDOP can improve the stability and anti-cancer activity of curcumin emulsion stabilized by WP, and the emulsion system has the application potency of delivering hydrophobic drugs.
• Select
  Synthesis of silver nanoparticles using cell-free filtrate of Flammulina velutipes

  ZHU Yujie, DAI Anran, LI Jiaming, WU Fan, YANG Chongjing, CHEN Lei

  Food and Fermentation Industries. 2021, 47(5): 71-78. https://doi.org/10.13995/j.cnki.11-1802/ts.024862

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The cell free filtrate of Flammulina velutipes (FV-CFF) obtained by two-stage fermentation was used for the synthesis of silver nanoparticles (AgNPs) and their effects were studied. The results showed that FV-CFF acted on AgNO₃ to produce stable brown AgNPs solution, and AgNPs production was increased with pH elevation. The reducing power of FV-CFF on AgNO₃ was significantly inhibited at pH<5, but exhibited a linear growth trend within the pH range of 5-11. The kinetic curve of AgNPs synthesis was acquired by determining AgNPs generation using FV-CFF at normal pH (7.22) and pH 11, respectively. The effect of freezing and thawing was also compared by calculating the formation kinetic curve. The apparent activation energy (Ea) obtained was 98.96 kJ/mol (pH 7.22, initial), 106.725 kJ/mol (pH 7.22, thawed), 119.82 kJ/mol (pH 11, initial), 80.21 kJ/mol (pH 11, thawed), respectively. The results of composition and reducing power determination showed that although freeze-thaw could remove a mass of proteins and carbohydrates in FV-CFF, it had a relatively low effect on reducing power. However, the increasing pH could significantly improve the reducing power of FV-CFF, and the maximum absorption wavelength and particle size of synthesized AgNPs were also significantly reduced at pH 11. The present results will be contributed to further analysis of AgNPs synthesis mechanism by F. velutipes.
• Select
  Study on the degradation of phenolic acid during brewing of Lycium barbarum wine

  GENG Jiayu, CHENG Huan, ZHANG Huiling

  Food and Fermentation Industries. 2021, 47(5): 79-85. https://doi.org/10.13995/j.cnki.11-1802/ts.026066

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  During the fermentation of Lycium barbarum wine, various substances, mainly organic acids, alcohols, aldehydes and ketones, were produced from yeast metabolization. The fermentation environment keeps changing, and phenolic acids may be oxidized, reduced or reacted with other substances, yielding various degradation products. In this study, the changes of phenolic acid contents were evaluated during fermentation and the relative degradation products were identified, followed by a verification through simulation experiment. The results showed that seven kinds of phenolic acid monomers were detected and eight kinds of phenolic acid degradation products were obtained after fermentation. Most of these substances break at the most unstable double bond positions and are prone to reduction of carbonyl groups and oxidation of hydroxyl groups, producing 2, 5-dimethylpyrazine, acetophenone, 4-ethyl guaiacol, propionic acid, ethyl phenylacetate, 2, 4-tert-butylphenol, 4-methoxystyrene and iso-amyl acetate.
• Select
  Effect of millet boiling process on volatile compounds in Jimo Huangjiu

  JIANG Zhang, ZHOU Zhilei, JI Zhongwei, HAN Jichen, MAO Jian, ZHOU Zhemin

  Food and Fermentation Industries. 2021, 47(5): 86-91. https://doi.org/10.13995/j.cnki.11-1802/ts.025547

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Millet boiling is one of the most important technological process in Jimo Huangjiu (Chinese rice wine). Solvent assisted flavor evaporation (SAFE) and headspace solid-phase microextraction Arrow (HS-SPME-ARROW) combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) were used to identify the volatile compounds of Jimo Huangjiu before and after millet boiling. The results showed that 86 and 403 volatile components were identified by two pretreatment methods in two samples, respectively. The main volatile compounds in the sample before millet boiling were aldehydes, ketones, alcohols, and esters, 37, 20, and 14 species were detected respectively. While main volatile compounds of sample after millet boiling were nitrogen-containing compounds, aldehydes, ketones, furan, and pyran compounds, 77, 66, and 53 species were detected respectively. The number of nitrogen-containing compounds, furan and pyran compounds with burnt and roasted flavor increased significantly after millet boiling process, these compounds may contribute to the burnt aroma of Jimo Huangjiu. In this research, the influence of millet boiling process on volatile compounds was explored, which lays a foundation for further exploration of the flavor characteristics of Jimo Huangjiu.
• Select
  Network sharing technology of universal control strategy for Pichia pastoris high-density culture

  LYU Kui, JIA Luqiang, DAI Jingjing, DING Jian

  Food and Fermentation Industries. 2021, 47(5): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.025803

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Methanolotrophic Pichia pastoris is an exogenous protein expression system widely used recently.In the previous research, we have constructed a series of general control strategies that can meet the process control requirements of most Pichia high-density fermentation processes:an improved DO-Stat glycerol feeding strategy for the cell culture period;the “high methanol concentration-low dissolved oxygen” induction control strategy in the methanol induction period;the “low methanol concentration-high dissolved oxygen” induction control strategy used in the methanol induction period.However, the rollout of these control strategies is costly in terms of time and labor.To this end, this article developed a server program based on the Django framework to realize the network sharing of the universal Pichia high-density cultivation strategy, and rely on the client program developed in the early stage to realize the docking between the control software package and different fermentation equipment.The network sharing function of the universal control strategy was verified in the experiments of Mut⁺ Pichia pastoris expressing HSA-GCSF^m and Mut^S Pichia pastoris expressing hLYZ.The concentration of HSA-GCSF^m reached 532 mg/L after 60 h of Mut⁺ Pichia pastoris induction.The average total enzyme activity reached 84 032.0 U/mg after 74 hours of Pichia Mut^S induction, and the corresponding specific activity was 52 884.0 U/mg.The hLYZ activity and HSA-GCSF^m production reached a high level.
• Select
  Quality comparison of lactose free yoghurt and ordinary yoghurt with different heat treatment

  WANG Weijia, GAO Xiaoxiayue, LIU Aiguo, LIU lizeng, WANG Pengcheng, YANG Yi

  Food and Fermentation Industries. 2021, 47(5): 99-104. https://doi.org/10.13995/j.cnki.11-1802/ts.025550

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The optimal temperature for heat treatment of lactose free yoghurt was determined. The effects of heat treatment on the apparent viscosity, color, taste, smell, storage stability and microstructure of lactose free yoghurt were investigated and compared with those of ordinary yoghurt. The results showed that the apparent viscosity of lactose free yogurt was slightly higher than that of ordinary yogurt; in terms of taste, the bitterness, saltiness and sweetness of lactose free yogurt are lower than those of ordinary yogurt. After heat treatment at 75 ℃ for 15 min, the flavor of lactose free yoghurt was the most harmonious. In terms of odor and color, there was no significant difference between lactose free yoghurt and ordinary yoghurt. The water holding capacity and suspension stability of lactose free yogurt increased with the increase of heat treatment temperature. The optimal heat treatment conditions of lactose free yoghurt were 75 ℃ for 15 min.
• Select
  Optimization of cryoprotectant formula for Scomberomorus niphonius isolate protein

  FAN Zhenyu, HAN Xinyuan, YU Tingting, ZHANG Long, WANG Xichang

  Food and Fermentation Industries. 2021, 47(5): 105-111. https://doi.org/10.13995/j.cnki.11-1802/ts.020949

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The aim of this study was to explore the effect of hydrolysates of FPI (Scomberomorus niphoniusl's protein isolates) and konjac compounding on the antifreeze of FPI. The results showed that the optimized amount of hydrolysates and konjac powder to be 4% and 0.5% (W/W), respectively. In commercial antifreeze agent, the content of free water, thawing loss and cooking loss all showed an increasing trend with the increase of freeze-thaw times. However, the compounding group could alleviate this undesirable trend better than the commercial antifreeze group. Moreover, the compounding group could effectively inhibit the increasing of carbonyl content and decreasing thiol content. Therefore, the compounding group could improve moisture retention capacity and antioxidant activity of FPI than commercial antifreeze. The combination of 4.0% hydrolysates of FPI and 0.5% konjac could be used as antifreeze for FPI and these results provided theoretical basis for the storage problem of FPI.
• Select
  Effect of day lily powder addition on the quality of beef meatballs based on fuzzy mathematics sensory evaluation methodology

  LI Yinglan, LI Haifeng, HE Xiaoguang, WEI Yaru

  Food and Fermentation Industries. 2021, 47(5): 112-119. https://doi.org/10.13995/j.cnki.11-1802/ts.025466

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to improve the eating quality of traditional beef meatballs, day lily powder was used to prepare beef meatball and a fuzzy mathematical evaluation method was used to analyze the effect of beef meatballs with different day lily powder additions (5%, 10%, 15%, 20%, 25%) on the rheological property, texture properties, gel strength, cooking loss, water holding capacity and color. The results showed that the cooking made the loss of beef meatballs decreasing first and then increased with increasing addition of day lily powder. It reached the lowest value when the daylily powder addition was 20%, the water holding capacity, gel strength, hardness, gumminess and chewiness of beef meatballs increased with the increasing of day lily powder. And the hardness was also significantly increased, however, there was no significant change in springiness and resilience. The addition of day lily powder significantly improved the color of beef meatballs. Moreover, with the increase of day lily powder, the L^* value and a^* value of beef meatballs showed a downward trend, while the b^* value increases the sensory score of beef meatballs was the highest when the day lily powder addition was 20% which indicating that the addition of day lily powder could improve the quality of beef meatballs.
• Select
  Ultrasonic extraction of jujube polysaccharide and its structure and antioxidant activity characterization

  YANG Yanmin, ZHENG Zhenjia, GAO Lin, ZHANG Yanlei, ZHANG Rentang

  Food and Fermentation Industries. 2021, 47(5): 120-126. https://doi.org/10.13995/j.cnki.11-1802/ts.025592

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The response surface method was used to optimize the ultrasonic extraction process of polysaccharides from Hami jujube. Ultraviolet spectroscopy, infrared spectroscopy, ion chromatography, etc. were used for the characterization of the preliminary structural of red jujube polysaccharides, and the antioxidant activity was evaluated in vitro and in vivo experiment. The results showed that the optimized conditions for the extraction of jujube polysaccharide was: ultrasonic power 200 W at 48 ℃ for 23 min with liquid to material ratio 16∶1 mL/g, and the yield was (3.11±0.45)%. Jujube polysaccharide was a pyran-type glycoside ring skeleton of an α-glycosidic bond, mainly composed of arabinose, galactose, and glucose at the ratio of 45.90∶19.72∶19.88. The scavenging rates for DPPH and ABTS⁺ free radicals were 89.65% and 99%, respectively, and the total reducing power was 0.765. It had a protective effect on zebrafish oxidative damage induced by metronidazole in the range of 1-25 μg/mL. The extraction method is simple, and the extracted polysaccharide has strong antioxidant activity.
• Select
  Preparation and application of polyvinyl alcohol/silicon dioxide/cinnamaldehyde composite film

  GAO Hongfang

  Food and Fermentation Industries. 2021, 47(5): 127-132. https://doi.org/10.13995/j.cnki.11-1802/ts.025231

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to develop a new type of food packaging material, the polyvinyl alcohol(PVA)-based composite film (PVA-CIN-Si) by the addition of CIN and nano-silica (n-SiO₂) was prepared. And the effect of the composite film on the preservation of cherry tomatoes was studied. The microscopic results of the films were analyzed by scanning electron microscope (SEM), infrared spectroscopy (FTIR) and thermogravimetric analyzer (TGA). SEM analysis showed that n-SiO₂ was uniformly dispersed in the film, filled the voids formed by CIN and made the microstructure of the film more compact. Moreover, weak hydrogen bonds between the PVA and SiO₂ were investigated by FTIR, which formed physical crosslinks and improved the mechanical properties of the composite film. Furthermore, TGA analysis showed that the addition of n-SiO₂ efficiently improved the thermal stability of the composite film. In addition, the fresh-keeping test results showed that the PVA-CIN-Si film decreased the Vc loss. On the 14th day, the decay rate and weight loss rate were 26% and 8.7%, respectively. The composite film effectively maintained the quality of cherry tomatoes and extended the storage time by 6 days. This study provided a certain theoretical basis for the preparation of environment-friendly packaging film and its application in the preservation of fruits and vegetables.
• Select
  The effect of peeling rate on the quality of highland barley powder and the characteristics of dough

  ZHANG Yan, GONG Haodi, CHEN Zhicheng

  Food and Fermentation Industries. 2021, 47(5): 133-137. https://doi.org/10.13995/j.cnki.11-1802/ts.025266

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to increase the amount of highland barley powder in food and improve the color and taste of the products, the quality of highland barley powder with different peeling rate was investigated by measuring the basic components and physicochemical properties of each sample. The effect of peeling rate on the characteristics of highland barley dough was obtained by measuring of gluten characteristic, farinograph and tensile properties. The results showed that the moisture of ash, protein, fat and dietary fiber were significantly reduced with the increase of peeling rate, but starch content was increased from 51.01% to 60.38%. Color and pasting properties of highland barley powder have also been improved with the increase of peeling rate. Falling value was increased from 298s to 489s. Moreover, gluten index was significantly change but gluten content didn't. Meanwhile, with the increase of peeling rate, the farinograph characteristics and tensile properties were also changed. So the content of nutritive components decreased after peeling, and the physicochemical properties with dough properties were improved.
• Select
  Comprehensive optimization of modified technology of Polygonatum odoratum whole powder by AHP-CRITIC weighted evaluation

  LI Huimin, ZHENG Tao, ZENG Yiqiong, FAN Yubing, LI Weizhen, YAN Jianye, ZHAO Liping, ZHENG Hui, YANG Yong

  Food and Fermentation Industries. 2021, 47(5): 138-146. https://doi.org/10.13995/j.cnki.11-1802/ts.025094

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to improve the functional properties and application value of Polygonatum odoratum whole powder, the effects of different modification methods on the quality of P.odoratum whole powder were investigated. Using P.odoratum whole powder(QO) as raw material, the effects of ultrafine grinding technology(WO), wet-heat treatment combined with freeze-drying(RL), wet-heat treatment combined with hot-air drying(RR) and compound enzymatic hydrolysis(MO) on the physical properties, effective components and in vitro antioxidant ability of P.odoratum whole powder were investigated. The AHP-CRITIC weighted evaluation was used to evaluate P.odoratum solid beverage, and the modified technology of P.odoratum whole powder was optimized. The results showed that the fluidity and dispersity of wet-heat modified P.odoratum whole powder(RR and RL) were improved obviously(P<0.05), but its color was poor, the effective components content and antioxidant activity of wet-heat modified P.odoratum whole powder were increased significantly (P<0.05). Moreover, the dispersity and hygroscopicity of the compound enzymatic hydrolysis modified P.odoratum whole powder was significantly improved (P<0.05) and the color was better than before. Meanwhile, the content of all effective components and the scavenging ability of ·OH were significantly increased (P<0.05). The dispersity, viscosity and hygroscopicity of ultrafine grinding P.odoratum whole powder were significantly reduced (P<0.05), but the color was better than before, the total polysaccharide content, the reduced ability of Fe³⁺ and the DPPH free radical scavenging ability were significantly increased (P<0.05). Furthermore, AHP-CRITIC weighted evaluation showed that the RL had a better effect on P.odoratum whole powder, followed by MO and RR. High temperature and high pressure wet-heat modification have a good effect on improving the comprehensive quality of P.odoratum whole powder. So, it is reasonable to use AHP-CRITIC weighted evaluation method to evaluate the modified effect of P.odoratum whole powder, and it is suitable for a comprehensive evaluation of multi-index products and processes.
• Select
  Effects of low temperature combined with 1-MCP on postharvest quality of Tunisia soft-seed pomegranate

  YAN Xinpeng, ZHANG Runguang, LIANG Qiqi, GUO Xiaocheng, YAO Gang, LI Yuying, ZHANG Youlin

  Food and Fermentation Industries. 2021, 47(5): 147-155. https://doi.org/10.13995/j.cnki.11-1802/ts.025215

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Tunisia soft-seed pomegranate is prone to browning, grain metamorphism, softening and rotting during storage, which could seriously affect the commercial value of fruit. In this study, its quality indexes were determined in order to study the effects of low temperature (3±0.5)℃ combined with different concentration (0.2, 0.5, 1 mg/L, 1.5 mg/L) of 1-methyl-cyclopropene (1-MCP) treatment on postharvest quality Tunisia soft-seed pomegranate from Tong guan, Shaanxi at a relative humidity of 90%-95%. During the storage period, titratable acid, soluble solid, reducing sugar content, respiratory intensity, relative conductivity, browning index, polyphenol oxidase (POD) and peroxidase (PPO) activity of pomegranate fruit were measured every 20 days, and weight loss and rotting rate of pomegranate fruit were calculated. After 120 days of storage, the sensory properties of Tunisia soft-seed pomegranate were evaluated comprehensively. The results showed that 1.0 mg/L 1-MCP treatment could effectively slow down the rate of deterioration, reduce the respiration intensity and browning index. In addition, it could keep high content of soluble solids, titratable acid and reduce sugar content of the grain, maintain a lower level of the PPO and POD activity. Meanwhile, the weight loss and decay rate were low, the comprehensive quality of the fruit was good. So the optimized conditions for the storage of Tunisia soft-seed pomegranate were as follows: the storage temperature was (3±0.5) ℃ with the humidity of 90%-95% by using 1.0 mg/L 1-MCP treatment and seal with polyethylene (PE) plastic film for packaging storage.
• Select
  Preservation effect of green mustard on ready-to-eat fresh-cut lettuce

  ZHENG Lijing, YE Mengliang, LI Hongling, WEI Qiang, WANG Tiechen, LU Zheng, PANG Ya

  Food and Fermentation Industries. 2021, 47(5): 156-161. https://doi.org/10.13995/j.cnki.11-1802/ts.025399

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To clarify the preservation effect of green mustard on ready-to-eat fresh-cut lettuce, with the treatments of water and sodium hypochlorite respectively as control groups, the effects of different green mustard concentrations on the weight loss rate, rot rate, browning index, sensory evaluation, aerobic plate count, Salmonella, Listeria monocytogenes and Escherichia coli O157∶H7 of ready-to-eat fresh-cut lettuce were discussed.The results showed that green mustard had a certain preservation effect on ready-to-eat fresh-cut lettuce at 4 ℃ and 85.6%-95% relative humidity.16 g/L green mustard had the best preservation effect on the fresh-cut lettuce, and the preservation period was 7 days.Under this condition, the lettuce had the best sensory quality, no decay, no wilting, no yellowing and the lowest browning index (only 1.67%).The aerobic plate count was 1.1×10⁵ CFU/g.No Salmonella, Listeria monocytogenes and Escherichia coli O157∶H7 were detected.This research is expected to provide a useful guideline for the use of green preservatives to replace chemical preservatives in the future production, improve product quality and extend product shelf life.
• Select
  Anti-tyrosinase activity of ribavirin and its application in Gong pear preservation

  DENG Weiliang, CHAI Weiming, LUO Linshuang

  Food and Fermentation Industries. 2021, 47(5): 162-167. https://doi.org/10.13995/j.cnki.11-1802/ts.025315

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Tyrosinase is a key enzyme in browning and melanin biosynthesis of fruit and vegetable, and tyrosinase inhibitors are of great significance in the field of fruit and vegetable preservation, skin whitening and medicine. In this study, ribavirin was first evaluated for its anti-tyrosinase activity and application in the preservation of Gong pear. The results of enzyme kinetics experiments indicated that ribavirin was an efficient [IC₅₀ (0.3±0.05) mmol/L], reversible, and competitive type inhibitor of tyrosinase. Nonradiative energy transfer analysis and fluorescence quenching assays demonstrated that ribavirin formed ribavirin-enzyme complex with tyrosinase through one binding site, and accompanied by the change of enzyme conformation and nonradiative energy transfer. The results of molecular docking showed that ribavirin could enter the active center of tyrosinase and form hydrogen bonds with its six amino acid residues (Lys379, Gln356, Gln307, Asp312, Val313, Asn310) on the B chain. The experiment of Gong pears preservation showed that ribavirin could effectively reduce the weight-loss rate of fresh-cut pears and the browning degree of pear juice. The results provided theoretical and practical basis for the development of novel fruit and vegetable preservatives.
• Select
  The effect of microwave treatment on the storage quality of ‘Xindaping' potato

  LIU Rui, TAO Leren, WAN Kang

  Food and Fermentation Industries. 2021, 47(5): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.025647

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To improve the storage quality of potatoes, potato tubers were treated for 1, 2 and 3 min with different microwave power (115 and 220 W respectively), and stored in a refrigerator at 4 ℃. The weight loss rate, Vc content, soluble solid content, starch content, browning index, polyphenol oxidase activity and peroxidase activity of potato were measured every 10 days during storage. The results showed that microwave treatment could effectively improve the storage quality of potato. However, insufficient microwave treatment had no obvious effect on the improvement of potato storage quality, and excessive microwave treatment would cause damage to potato physiology and quality. In this study, the optimized condition for the treatment was 220 W microwave power for 2 min, which could effectively avoid the loss of potato tuber weight and Vc, maintain soluble solid content and starch content, slow down the increase of browning index, and inhibition of polyphenol oxidase and peroxidase activity. This study provides a microwave treatment method to improve the storage quality of potato in the future.
• Select
  Rapid determination of phenyllactic acid in lactic acid bacteria fermented food by UPLC-MS/MS

  NING Yawei, HOU Linlin, YU Tongyue, LIU Zhuo, YANG Zheng, WANG Zhixin, JIA Yingmin

  Food and Fermentation Industries. 2021, 47(5): 174-179. https://doi.org/10.13995/j.cnki.11-1802/ts.025438

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established to determine phenyllactic acid (PLA) in food fermented by lactic acid bacteria, and PLA was determined in 45 lactic acid bacteria fermented foods. Samples were determined by UPLC-MS/MS after pretreatment with methanol. PLA was separated on Shim-pack XR-ODS C₁₈ (3.0 mm×75.0 mm, 2.2 μm) by gradient elution with 0.3% formic acid-acetonitrile and 0.3% formic acid-aqueous, and the flow rate was 0.4 mL/min. PLA showed a good linearity with the concentration ranged from 1 to 500 ng/mL (R²=0.999 9). The limits of detection and quantitation were 0.3 and 1 ng/mL, respectively. The recoveries ranged from 90.5% to 105.0%, and the relative standard deviations varied from 1.2% to 4.4%. The developed method was applied to the determination of PLA in fermented food including 16 lactic acid bacteria fermented beverages, 8 fermented milks, 11 Huangjiu, fermented bean products, rice wine, cheese, fermented sausage, steamed bread, bread, and other foods. The results showed that PLA was detected in all samples. The method established in this study is timesaving for sample pretreatment, high sensitivity and accuracy, and is suitable for the determination of PLA in fermented foods. This study provides scientific basis for the screening of PLA high-producing bacteria and further research on the quality and nutritional function of fermented food.
• Select
  SLE-GC-MS recognition method of characteristic chiral substances in Baijiu

  WANG Ming, WANG Xiao, , CHEN Jiajie, WU Yixuan, KE Runhui

  Food and Fermentation Industries. 2021, 47(5): 180-185. https://doi.org/10.13995/j.cnki.11-1802/ts.026096

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Solid-phase support-liquid-liquid extraction (SLE) technique and chiral cyclodextrin column were used to identify two enantiomers (optical isomers) of ethyl lactate and three enantiomers of 2, 3-butanediol in Baijiu. The internal standard curve was used for quantification. The results showed that the linear relationship of ethyl lactate and 2, 3-butanediol was good in certain ranges, the recovery rate in matrix samples was more than 80%, and the relative standard deviation was 1.34%-8.5%. The limits of detection (LODs) of D-ethyl lactate, L-ethyl lactate and S-2, 3-butanediol, R-2, 3-butanediol, meso-2, 3-butanediol were 64.32, 47.74, 62.70, 59.08 and 26.58μg/L, respectively. This method was used to detect six liquor samples of three flavor types. The results showed that the content and proportion of chiral enantiomers were different in six liquor samples, and S-2, 3-butanediol (right-handed) was isolated from liquor for the first time. Due to its high accuracy and good reproducibility, the method could be used for detection of chiral substances in liquor, and can provide a new idea for liquor quality monitoring, origin tracing and quality identification by chiral recognition.
• Select
  Classification of liquor sorghum varieties based on hyperspectral imaging technology

  SUN Ting, TIAN Jianping, HU Xinjun, LUO Huibo, HUANG Dan, HUANG Haoping

  Food and Fermentation Industries. 2021, 47(5): 186-192. https://doi.org/10.13995/j.cnki.11-1802/ts.025054

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to solve the problem in classifying liquor sorghum, and to improve the classification accuracy, a method using hyperspectral imaging technology combined with spectral and image information was proposed. The hyperspectral data of 550 sorghum samples from 11 classes were collected, 48 characteristic wavelengths were selected using the successive projection algorithm from the pre-processed spectrum of multiple scattering correction, and then the gray level co-occurrence matrix were extracted as image feature, the support vector machine (SVM), partial least squares discriminant analysis and extreme learning machine classification models were established using the texture feature, full spectrum, feature spectrum and their combined image feature. Finally, 220 non-participating modeling samples were collected for external verification of the built models. The results showed that SVM model based on the feature spectrum combined with texture feature had the best effect, and the recognition rate of the training set and testing set was 96% and 95.3%, respectively. The recognition rate of the verification set was 91.8%, which was higher than the modeling effect of single spectral data, the effects indicated that the combination of spectral and image information could improve classification recognition rate of liquor sorghum. A feasible method was developed for high-precision classification of sorghum varieties and rapid non-destructive testing of different brewing materials.
• Select
  Composition analysis of volatile oil from Notopterygium incisum, its antioxidant and bacteriostatic activities

  WANG Xiaoyun, TUO Congcong, HUANG Zhiyun, DING Xu, ZHOU Tao, SHI Jinhan, YU Shuliang, HUO Guiguo, ZHANG Ji

  Food and Fermentation Industries. 2021, 47(5): 193-200. https://doi.org/10.13995/j.cnki.11-1802/ts.024904

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The chemical constituents of the volatile oil obtained from fresh Notopterygium incisum and the infrared map of the volatile oil were studied, and the antioxidant and antibacterial activities were investigated. The volatile oil was extracted via water vapor. A total of 91 chemical constituents of volatile oil were identified by GC-MS which were D-limonene (18.83%), γ-terpinene (13.91%), apiol (13.16%) and carotol (7.69%), etc. Infrared spectroscopy was used to identify a total of 34 characteristic absorption peaks, indicating the presence of different types of enols, aldehyde esters and ketones. The bacteriostasis experiments showed that the volatile oil showed inhibitory effect on Pseudomonas aeruginosa, Escherichia coli and Staphylococcus aureus, and the inhibitory effect on P.aeruginosa was the best with the MIC value 2.5 μL /mL. The antioxidant experiments showed that the volatile oil had significant activity on scavenging of DPPH and OH radicals, and the IC₅₀ were 15.27 mg/mL and 4.07 mg/mL, respectively.
• Select
  Quality analysis and evaluation of Hunan red kiwifruit varieties

  ZHANG Wei, FU Fuhua, LUO Sainan, LAI Dengni, ZHU Xiangrong, ZHANG Qun

  Food and Fermentation Industries. 2021, 47(5): 201-210. https://doi.org/10.13995/j.cnki.11-1802/ts.025455

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The appearance quality, nutritional quality, and fruit sensory quality of 26 red kiwifruit varieties from different regions in Hunan province were comprehensively analyzed. The results showed that 26 red kiwifruit quality indicators vary greatly between them which including titratable acid, texture (hardness, elasticity, chewiness, cohesion, adhesiveness), a^*, vitamin C content, chlorophyll content, carotenoid content, total phenols. The coefficient of variation of content, flavonoid content, and anthocyanin content were all greater than 30% which indicating there were significant differences between different varieties. The principal component analysis showed that the cumulative contribution rate of the 7 principal components extracted was 79.829%. The top five kiwifruit varieties in the comprehensive score of principal component analysis were ZJJ-9-26-04, MY-9-19-03, FH-9-26-01, HY-9-18-01, SY-9-18-03. And red kiwifruits from different regions could be classified into three different categories. Moreover, ZJJ-9-26-04 was considered a variety with better quality and suitable for fresh food. However, HY-9-18-01 has a high content of antioxidants such as total phenols and flavonoids and was suitable for the development of health care products.
• Select
  Comparative analysis of nutritional value between wild and cultivated Morchella

  QIAO Jun, ZHI Caiyan, CHEN Zhiwen, SONG Jie, ZHAO Jianguo

  Food and Fermentation Industries. 2021, 47(5): 211-216. https://doi.org/10.13995/j.cnki.11-1802/ts.025705

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to comprehensively evaluate the nutritional value of wild and artificially cultivated Morchella, this article took cultivated Morchella in Jinzhong and Datong as well as wild Morchella in Nanchong and Lijiang as raw materials to analyze the basic nutrients, mineral elements, vitamins and amino acids. The index of nutritional quality (INQ), amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), biological value (BV) and nutritional index (NI) were used to analyze and compared the nutritional value of wild and cultivated Morchella. The results showed that the content of crude protein, fat and fiber of cultivated Morchella was slightly higher than that of wild. The content of iron and vitamin C in wild Morchella was slightly higher than that of artificial ones, however, the content of most other mineral elements and vitamins were no significant difference. The amino acid content, BV and NI of cultivated Morchella were higher than those of wild. The nutritional value of cultivated Morchella could be comparable to that of wild, and with the lower risk of heavy metal intake compared with wild cultivated Morchella. It is suitable as high-quality Morchella and the scale of artificial cultivation should be increased.
• Select
  Comparative analysis of squalene and the characteristic indexes in pumpkin seed oils

  YANG Xuefang, ZHANG Jiguang, WU Wanfu, LYU Shidong

  Food and Fermentation Industries. 2021, 47(5): 217-223. https://doi.org/10.13995/j.cnki.11-1802/ts.025526

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The content of squalene and characteristics indexes (iodine value, saponification value, relative density, refractive index, fatty acid composition) of 10 pumpkin seed oils which from different regions in China were analyzed by gas chromatography(GC), gas chromatography-mass spectrometry(GC-MS), and chemical titration method, etc. And the contents of squalene were compared with other special woody oils. The results showed that the relative density of pumpkin seed oils ranged between 0.918 8 and 0.921 5, and the refractive index was 1.456 0-1.466 9. Moreover, iodine value was 108.4-116.2 g/100 g and saponification value was 188.9-192.4 mg/g. A total of 14 fatty acid components were detected, mainly including linoleic acid and oleic acid in which linoleic acid content were 44.7%-55.5%, oleic acid content was 23.8%-33.1%, the unsaturated fatty acid content in 10 pumpkin seed oils were higher than 78.2%. Furthermore, squalene content in pumpkin seed oils was significantly higher than Camellia seed oils, macadamia oils, walnut oils and avocado oils which reached 310-4 446 mg/kg. After comprehensive consideration oil color, squalene contents and principal component analysis(PCA), it was speculated that the great difference of squalene content could be related to the preparation process of oil, squalene was lost in some pumpkin seed oils during deep processing. In conclusion, pumpkin seed oil has high nutritional value, which can provide certain data support for the deep processing and development of pumpkin seed, and improve the comprehensive utilization value of pumpkin seed.
• Select
  Physicochemical properties and amino acid content of Hami melon fruitlet pickles fermented by different processes

  XIAN Shuang, JIANG Linjun, LI Yanlan, ZHONG Hengyan, BAI Yi, YAN Jiazhao, LUO Xiaomin, XIAN Xiaojing, WANG Xilan, CHEN Anjun

  Food and Fermentation Industries. 2021, 47(5): 224-230. https://doi.org/10.13995/j.cnki.11-1802/ts.025249

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To improve the comprehensive utilization value of Hami melon fruitlets and increase the variety of pickles, five kinds of Hami melon fruitlet pickles were prepared by different fermentation conditions. Besides determination of the pH, texture, total acid, nitrite, salinity and sensory quality in the fermentation process, the amino acid contents in the raw materials, the midpoint pickles and endpoint pickles were detected by automatic amino acid analyzer. The ratio coefficient of amino acid was used to analyze and evaluate the nutrition. The results showed that at the end of fermentation, the pH of the pickles was less than 3.6, the total acid was about 0.5%, the highest salinity was 3.3 g/100 g, the content of nitrite was lower than 5 mg/kg, and the chewiness were between 23-31 /mJ, the comprehensive sensory scores of the brined pickles were the highest. Seventeen kinds of amino acids were detected in all the Hami melon fruitlet pickles, and the total amount of amino acids decreased continuously during fermentation. However, the ratio of essential amino acids to non-essential amino acids were 0.24-0.32, and score of ratio coefficient of amino acid (SRCAA) were 54-62 at the end of fermentation, which was higher than that of soybean, indicating that Hami melon fruitlet pickles had better nutritional balance and higher nutritional value.
• Select
  Analysis of “Hanzhong Xianhao” odor fingerprints from different places based on GC-IMS

  JIN Wengang, CHEN Xiaohua, GENG Jingzhang, JIANG Pengfei, PEI Jinjin

  Food and Fermentation Industries. 2021, 47(5): 231-237. https://doi.org/10.13995/j.cnki.11-1802/ts.025578

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to facilitate the quality classification and brand management of “Hanzhong Xianhao” green tea, gas chromatography-ion mobility spectroscopy(GC-IMS) was used to analyze the differences of odor fingerprints of “Hanzhong Xianhao” from different producing areas (Nanzheng, Mianxian, Zhenba, Xixiang, and Ningqiang). The results showed that GC-IMS technology could be used to separate the odorants of “Hanzhong Xianhao” of different origins. A total of 61 volatile odorants were identified from five different producing areas, including 30 aldehydes, 12 ketones, 7 esters, 6 alcohols, 4 furans and 2 acids. The principal component analysis showed that there were differences in volatile odor components in “Hanzhong Xianhao”, and the cumulative contribution rate of the two principal components reached 73% which indicated that the origin of “Hanzhong Xianhao” could be discriminated based on GC-IMS technology. This study established the fingerprint of volatile odorants of “Hanzhong Xianhao” and visualizes the odor differences of tea samples from different producing areas, which could provide a method for its quality control, origin discrimination, quality evaluation and brand management in the future.
• Select
  Simultaneous determination of tartrazine and sunset yellow in beverages by methyl green absorption spectrometry

  JIANG Hong, PANG Xiangdong

  Food and Fermentation Industries. 2021, 47(5): 238-243. https://doi.org/10.13995/j.cnki.11-1802/ts.025525

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A simple, rapid and new absorption spectra method for the simultaneous determination of the coexisting colorants—tartrazine and sunset yellow in beverages was developed. In the pH 9.43 Tris-HCl solution, methyl green reacted with tartrazine and sunset yellow to form ionic association complexes. Within the range of 400-750 nm, the tartrazine system produced a characteristic negative absorption peak that can be quantitatively analyzed at the wavelength of 574 nm, and the coexistence pigment sunset yellow did not interfere with the determination of tartrazine. The mass concentration of tartrazine in the range of 0.04-16.0 mg/L had a good linear relationship with the absorbance of the association complex, the apparent molar absorbance coefficient was 4.90×10⁴ L/(mol·cm) with the detection limit of 0.033 mg/L, and the quantitative limit of beverage was 1.80 mg/kg. The sunset yellow system produced a characteristic positive absorption peak that can be quantitatively analyzed at the wavelength of 488 nm, and the coexistence pigment tartrazine did not interfere with the determination of sunset yellow. Moreover, the mass concentration of sunset yellow in the range of 0.04-13.6 mg/L had a good linear relationship with the absorbance of the associative complex, the apparent molar absorbance coefficient was 4.19×10⁴ L/(mol·cm) with the detection limit of 0.028 mg/L, and the quantitative limit of beverage was 1.51 mg/kg. The method was simple, rapid, and it could simultaneously determine the content of coexisting pigments—tartrazine and sunset yellow in the same beverage sample without separation by controlling the acidity of the solution, with the satisfactory results.
• Select
  Recent advances on isomerases for bio-manufacturing

  XU Zheng, XU Kai, CHEN Yujin, LI Li, FU Mingyang

  Food and Fermentation Industries. 2021, 47(5): 244-251. https://doi.org/10.13995/j.cnki.11-1802/ts.025135

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Isomers are chemical compounds that have the same molecular formula but different space arrangements of atoms. Isomers are widely existed in nature, including lots of sugar, amino acids, and chiral drugs. The transformation between different isomers is called isomerization. The isomerization reaction in vivo was mainly catalyzed by isomerases. With the development of modern biotechnology, more and more isomerases have been investigated and used for different applications. Lots of chemicals can be produced through catalysis of isomerases, showing a powerful supplementary to the chemical industry. Based on our research, recent studies of isomerization reactions in biochemical field were reviewed.
• Select
  Application progress of metabolomics in food science

  LI Siyuan, LI Peiyu, LIU Yitong, LIU Haijie, ZHANG Zejun, SHA Kun

  Food and Fermentation Industries. 2021, 47(5): 252-258. https://doi.org/10.13995/j.cnki.11-1802/ts.025379

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Metabolomics mainly focuses on the comprehensive analysis of small-molecule metabolites, which is the further deepening and fusion of metabolic target analysis, metabolic profile analysis and metabolic fingerprint analysis. Traditional food analysis mainly focuses on protein, fat and carbohydrate. Hundreds of different chemical components can be detected in a food by metabolomics, thus providing stronger data support for food identification, safety, processing and nutrition. This review focuses on the analytical technology, sample preparation and data analysis of metabolomics, and introduces the application of metabolomics technology in food nutrition, food quality identification and food flavor research, so as to provide reference for food metabolomics research.
• Select
  Research progress on organic selenium accumulation by microorganisms

  YIN Xian, SHAO Leina, LIAO Yonghong, WANG Fenghuan

  Food and Fermentation Industries. 2021, 47(5): 259-266. https://doi.org/10.13995/j.cnki.11-1802/ts.025723

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Selenium (Se) is an essential trace element for the majority of living organisms, and plays important roles in human immune system, antioxidant defense system and cancer therapy. Either excessive oral Se supplementation or Se deficiency leads to serious health issues. The human body mainly takes Se from food, and the content of Se in food depends on that in soil. Nevertheless, nearly half of China is Se deficiency in soil. Microorganisms are widely used cell factories in food, pharmaceuticals and environment industry. They have the ability to convert inorganic Se species from environment to organic Se compounds, which are the least toxic and most bio-available forms for human body and are considered as ideal Se dietary supplements. In this article, metabolic pathways of organic Se accumulation by microorganisms were summarized, and the methods and abilities of Se enrichment by bacteria, yeast, mold and mushrooms were compared.
• Select
  Research progress on probiotic function of xylitol

  GE Yin, XIANG Shasha, ZHANG Yalin, ZHENG Yiqing, LI Mian, ZHU Xuan

  Food and Fermentation Industries. 2021, 47(5): 267-272. https://doi.org/10.13995/j.cnki.11-1802/ts.025124

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Xylitol is an excellent functional sweetener substitute in food. Small amount of xylitol in the diet is directly absorbed by the gastrointestinal tract, and a large amount of xylitol is digested by gut microbes. Therefore, the role played by gut microbes cannot be underestimated. Xylitol has a significant proliferation effect on beneficial bacteria in human intestinal tract, while inhibiting pathogenic bacteria, and has a probiotic function of improving intestinal microecology and promoting host health. This article reviews the current research on the effects of xylitol on intestinal microbes by scholars, and gives a brief overview of metabolic mechanisms and research methods. At the same time, the existing problems and future research directions are also discussed, aiming to provide a theoretical reference for the further research of xylitol in food.
• Select
  Research progress on the application of starter strains and the regulation of microflora in vegetable fermentation

  SHI Qiao, LIU Biqin, TANG Huihua, WANG Xinrui, ZHU Lizhou, ZHAO Nan, LI Hong

  Food and Fermentation Industries. 2021, 47(5): 273-281. https://doi.org/10.13995/j.cnki.11-1802/ts.025269

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Vegetable fermentation is the cold processing of fresh vegetables through microbial metabolic activities under certain production conditions to maintain the nutritional value of the vegetables and improve their flavor. The flora in fermented vegetables is critical to the flavor characteristics, nutritional functions and safety of the product. At the same time, the viable flora also affects the preservative quality of the fermented products. This review focuses on recent research progress on the microbial diversity of fermented vegetables and the mechanism of microbial action based on multi-omics technology, as well as the selection and application of functional microorganisms in vegetable fermentation, and the factors affecting microbial flora. Microflora regulation using combined biological, chemical, and physical methods during vegetable fermentation can enhance the technological edge of the products, which provides theoretical basis for industrial production of fermented vegetables of good and stable quality.
• Select
  Recent advances on deodorization technology of fishy odors

  HU Yuan, SHI Wenzheng, LU Ying

  Food and Fermentation Industries. 2021, 47(5): 282-287. https://doi.org/10.13995/j.cnki.11-1802/ts.025023

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  China is rich in fishery resources, but the deep processing technology of fish cannot solve the fishy odors problem in fish and its products, and seriously inhibit the development of freshwater aquaculture. This article reviewed the physical methods (short term starvation, adsorption and entrapment etc.), chemical methods (acid-base salt treatment, antioxidant method and ozone deodorization etc.), and biological methods (feeding method, yeast method and microbiological method etc.) for the removing of fishy odors. Moreover, the advantages and disadvantages of deodorization technologies and the trends for future development were also been proposed.
• Select
  Research progress of physical methods on modifying functional properties of fish meat protein

  JIANG Xin, WANG Xichang, PAN Fengtao, JI Zhongchun, SHI Wenzheng

  Food and Fermentation Industries. 2021, 47(5): 288-295. https://doi.org/10.13995/j.cnki.11-1802/ts.024853

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Fish meat is a major resource of high-quality protein. To improve the utilization rate of fish meat protein, the functional properties of protein can be improved by physical modification methods so as to enhance its application value and the prospect. This article reviewed several new physical methods of modifying the functional properties of fish meat protein, and their effects on the functional properties in detail. Additionally, further researches on the modification of fish meat protein by physical methods have been proposed to modify fish meat protein.
• Select
  Research progress of self-assembly delivery system of mineral ion chelating peptide

  YIN Lebin, LIAO Cong, LIU Dan, YANG Ailian, LIU Yali, HE Ping, LI Lele

  Food and Fermentation Industries. 2021, 47(5): 296-302. https://doi.org/10.13995/j.cnki.11-1802/ts.025268

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Some mineral elements, such as calcium, iron, zinc, selenium, copper and chromium are closely related to human growth, development, reproduction, metabolism et al. Peptides and mineral elements can organize spontaneously or aggregate into mineral-organic chelate with a stable structure. This type of replenishers have more advantages than previous metal ions supplements in terms of stability, absorption promotion, and physiological activity. This article described the source and preparation, self-assembly mode, and bio-availability of the peptide-mineral ion chelate. Furthermore, the peptide-mineral chelates and their multiple supra-molecular self-assembly delivery systems were also been prospected.
• Select
  Research progress on the application of high voltage electrostatic field thawing technology in meat and meat products

  ZANG Fangbo, LYU Meng, FU Yongjie, SHI Ruodong, WANG Lin, FENG Sui, GAO Xiaoguang

  Food and Fermentation Industries. 2021, 47(5): 303-308. https://doi.org/10.13995/j.cnki.11-1802/ts.025166

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The quality of frozen meat and its products is inseparable from the thawing process. Therefore, choosing the right thawing technology is very important. The high voltage electrostatic field thawing technology has the characteristics of low thawing loss and fast thawing speed. The thawing mechanism and characteristics of high voltage electrostatic field thawing technology were briefly described in this article. The effects of water holding capacity, myoarchitecture, chromatic value, thawing rate and shelf life was analyzed when the technology was applied to meat and meat productions. In addition, the prospect for the high voltage electrostatic field thawing technology was prospected to provide theoretical references for future research applications.
• Select
  Construction of virtual simulation experimental platform for liquor brewing practical teaching

  YANG Xu, HU Xiaolong, SONG Lili, LI Junguang, WANG Yuntao, BAI Yanhong

  Food and Fermentation Industries. 2021, 47(5): 309-314. https://doi.org/10.13995/j.cnki.11-1802/ts.025953

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Focusing on the limitations of the experimental teaching of liquor brewing technology, reconstruction of the teaching content and innovation of the teaching methods based on virtual simulation technology were conducted. The development of virtual simulation experimental teaching platform-liquor brewing process (VSETP-LBP) was introduced and discussed. The main contents include specific subjects such as system framework and function design, experimental teaching mode, experimental steps and practical results. The conventional content and training methods of liquor brewing process teaching was extended by VSETP-LBP, which achieves a good synergy between teaching and practice. The platform construction is oriented to the connection between theoretical knowledge and practical related technical essentials in the course of liquor brewing technology, taking practical operation as the deepening and extension of theoretical knowledge, and further improving the construction of professional practice curriculum system. Compared with the traditional experimental teaching, this teaching scheme greatly enriches the teaching content, is more conducive to the cultivation of students'comprehensive experimental ability, thus effectively improves the quality of experimental teaching. The construction of VSETP-LBP is expected to provide reference for the reform of bioengineering experimental teaching.