15 June 2021, Volume 47 Issue 11
    

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  • Preparation of histamine surface molecularly imprinted polymer and its application in yoghurt
    LI Xinpei, WANG Xiujun, XU Fei, CAO Hui, YUAN Min, YU Dongwei, LIU Zhenmin
    Food and Fermentation Industries. 2021, 47(11): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.026159
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    Histamine usually exists in fermented food. However, it may cause serious allergic reaction if people intake food with high content of histamine. Therefore, it is necessary to establish a method for the adsorption and removal of histamine in food. In this study, a histamine molecularly imprinted polymer (MIP) on silica surface was prepared by surface polymerization. Histamine was used as the template molecule, methacrylic acid as functional monomer, and ethylene glycol dimethacrylate as crosslinker with a ratio of 1∶10∶40. The property of prepared polymers was characterized by adsorption kinetics and isothermal adsorption experiment. The results showed that the prepared MIP had good adsorption to histamine with a highest adsorption capacity of 13.1 mg/g, and the imprint factor reached 4. The prepared MIP also had an excellent specific adsorption to histamine in comparison with histidine, tyramine and phenylethylamine. The imprinted polymer was successfully applied to adsorb and remove histamine in yoghurt.
  • Lactobacillus plantarum fermented milk manufactured by co-fermentation and its properties
    SHI Yangyang, JIANG Yuanzhi, LI Rui, YAN Liwen, ZHAO Jianxin, CHEN Wei, ZHANG Hao, HANG Feng
    Food and Fermentation Industries. 2021, 47(11): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.026042
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    Lactobacillus plantarum has been reported with many health functions, but there is a hindrance to apply this organism into fermented milk production as its poor growth in milk. In this study, L. plantarum was co-fermented with certain proteolytic lactic acid bacteria strains selected in previous work (two strains of Lactobacillus casei, two strains of Lactobacillus helveticus, two strains of Steptococcus thermophilus, two strains of Lactobacillus delbrueckii subsp. bulgaricus, one strain of Lactococcus lactis and one strain of Leuconostoc mesenteroides), respectively. The acidification, viable counts of L. plantarum, anti-oxidant ability and sensory properties of fermented milk were determined. Results showed that co-fermentation significantly stimulated the growth of L. plantarum in milk, with the highest viable counts reaching (8.72±0.05) lg CFU/g. Co-fermented milk exhibited higher anti-oxidant ability than traditional fermented milk. The ABTS radical cation scavenging rate and DPPH radical cation scavenging rate of Lc24/Lp fermented milk was (78.57±1.9)% and (81.99±0.56)%, respectively. Besides, co-fermented milk also exhibited good sensory properties. The synergistic fermentation method solved the poor growth problem of L. plantarum, and promoted its application in yoghurt.
  • Molecular evolution and biochemical characterization of Bacillus amyloliquefaciens α-amylase
    MA Yinfeng, SHEN Peili, WANG Caizhe, NIU Dandan, TIAN Kangming, WANG Zhengxiang
    Food and Fermentation Industries. 2021, 47(11): 14-18. https://doi.org/10.13995/j.cnki.11-1802/ts.026430
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    Bacillus amyloliquefaciens α-amylase (BAA) is one of the most important α-amylase preparations used in starch processing,textile desizing and food industries.However,its industrial properties are not well studied and improved.Using artificial evolution method,a mutant (E2M6) of BAA was obtained.Compared to wild-type BAA,its temperature optimum was increased by 5 ℃ and the pH optimum was not significantly changed.Its activity depended on Ca2+,Mg2+ and Na+ was significantly reduced.The starch-hydrolyzing efficiency (κcat/Km) was increased by 1.75 times.The results indicated that the BAA mutant developed in this study is of potential application in starch processing.
  • Biochemical characteristics and catalytic behavior of Lactobacillus reuteri glucosyltransferase
    ZHAO Xinqi, MIAO Ming
    Food and Fermentation Industries. 2021, 47(11): 19-25. https://doi.org/10.13995/j.cnki.11-1802/ts.026118
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    Glucosyltransferase (GTase) is a kind of important enzyme which can convert α-1,4 glycosidic bond into other glycosidic bond.The modified product can be used as a new type of dietary fiber.The glucosyltransferase gene from Lactobacillus reuteri was heterologously expressed.The purified GTase was analyzed for its enzymatic properties and function.The results showed that the molecular weight of GTase is 105 kDa,the enzyme was stable at pH 7.0-8.5,the residual enzyme activity remained above 80% after being stored at 4 ℃ for 12 h.The optimum temperature and pH were 40 ℃ and 5.0 respectively.Under these conditions,Ca2+ could increase the enzyme activity by about 2.1-fold.The Km and Vmax of GTase to maltodextrin (DE12) were (1.18±0.21) g/L and 2.6×10-6 g/s respectively.When maltodextrin (DE12) was reacted with GTase at 40 ℃ for 72 h,the content of α-1,6 glycosidic bond was increased by 38.4%,the content of rapidly digestible starch was decreased by 25.96%,the content of slowly digestible starch and resistant starch were increased by 8.97% and 17.76% respectively.
  • Enzymatic properties of purified polyphenol oxidase from potato and its ability to enzymatic synthesis of theaflavins
    LI Jieyuan, LI Dong, TONG Kai, LEI Yu, JIANG Bin, TANG Xuan, LI Yalan
    Food and Fermentation Industries. 2021, 47(11): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.025887
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    Theaflavin (TF) is a key component affecting the quality of black tea, and it is widely used in various fields, including medicine, health care, food, beauty etc. The content of TFs in black tea is extremely low and it is difficult to extract. Therefore, adding exogenous polyphenol oxidase (PPO) to promote the synthesis of TFs has become the key path of industrial production. Potato PPO was separated and purified by extraction, precipitation and anion exchange chromatography. Then, the PPO was used to analysis its enzymatic properties and ability to enzymatic synthesis of theaflavins. The results showed that the specific activity of PPO was 21.79 U/mg and the relative molecular weight was about 42 kDa. The optimum reaction pH and temperature were 6.0 and 30℃. Metal ions Al3+, Mg2+ and Zn2+ could activate the enzyme activity of PPO, whereas Cu2+ and Mn2+ inhibit it. Na+, K+ and Ca2+ showed no significant effects on its activity. Both crude enzyme and purified enzyme of PPO could enzymatically synthesize TFs, the maximum production amounts were (0.096 1±0.000 5) and (0.237 8±0.013 2) g/L, respectively. And the conversion rates were (9.24±0.05)% and (22.86±1.27)%, respectively. In conclusion, potato PPO can synthesize TFs enzymatically. And the catalytic effect could be promoted by purified PPO.
  • Metabolism characteristics of higher alcohols synthesized by microbiota in the fermentation process of light aroma type Baijiu started by Xiaoqu
    QU Guanyi, TANG Jie, JIANG Jian, YANG Qiang, LIU Yuancai, WU Qun, CHEN Shenxi, XU Yan
    Food and Fermentation Industries. 2021, 47(11): 32-37. https://doi.org/10.13995/j.cnki.11-1802/ts.025697
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    To reveal the metabolism characteristics of higher alcohols produced by microbiota in fermentation process of light aroma type Baijiu started by Xiaoqu, gas chromatography flame ionization detection (GC-FID) was used to analyze the dynamics of higher alcohols during the fermentation process of two seasons. High-throughput amplification sequencing revealed the succession of microbial community during the fermentation process. Subsequently, the differences between microbial communities of the two seasons were analyzed via random forest method. Finally, mechanism of synthesis and regulation of higher alcohols were determined by correlation analysis with simulated solid-state fermentation. The total amount of higher alcohols produced in the samples of spring was (179.43±9.57) mg/kg, and the yield was higher in that of autumn, reaching (276.86±26.80) mg/kg. Saccharomyces, Pichia, Rhizopus, Lactobacillus and Weissella were the differentiate genera among the predominant microorganisms in the two-season samples. Among them, Saccharomyces, Pichia and Lactobacillus had significant correlation coefficients with the yield of higher alcohols (ρ>0.6, P<0.05). Saccharomyces cerevisiae produced (43.52±2.43) mg/kg higher alcohols in simulated solid fermentation. Besides, Pichia kudriavzevii and Lactobacillus brevis produced lower levels of higher alcohols (<3 mg/kg). The yield of higher alcohols produced by coculture system was 8.49 mg/kg lower than that of S. cerevisiae (P>0.05), suggesting that P. kudriavzevii and L. brevis could regulate the synthesis of higher alcohols. The regulation microorganisms could effectively control the synthesis of higher alcohols during the fermentation process. This study has guiding significance for the production of high-quality light aroma type Baijiu started by Xiaoqu with low content of higher alcohols and provides a theoretical basis for the flavor regulation of fermented food.
  • Disturbance effect of Bacillus subtilis in strong-flavor Daqu on the fermentation system of solid-state mixed bacteria
    LIU Dan, CHEN Jie, LUO Huibo, HAN Baolin, LI Zijian, XIE Jun, HUANG Dan
    Food and Fermentation Industries. 2021, 47(11): 38-44. https://doi.org/10.13995/j.cnki.11-1802/ts.027067
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    A strain of Bacillus subtilis isolated from strong-flavor Daqu was fermented by solid-state mixed bacteria to study the effect of B.subtilis on the structure and function of microbial flora under different conditions.With the fermentation conditions of strong-flavor Daqu at different stages,the temperature/humidity was 25 ℃/95%,35 ℃/85,43 ℃/70,50 ℃/60,58 ℃/40%,respectively.The disturbance of B.subtilis to the structure and function of microbial flora was studied by solid fermentation of raw materials with wheat as medium.The results showed that the disturbance of B.subtilis could increase the richness and diversity of bacteria at higher temperature,while the fungi decreased slightly;the effects on dominant genera in solid mixed bacteria fermentation system were mainly reflected in the increase of relative abundance of Bacillus and Pichia under 35 ℃/85% and 43 ℃/70% fermentation conditions.The relative abundance of unspecified-Aspergillus,Enterobacter and Lichtheimia was increased under 25 ℃/95% and 50 ℃/60% fermentation condition;and the metabolic pathways related to amino acid metabolism were significantly changed.It can be seen that inoculation of B.subtilis will disturb other microorganisms in solid mixed fermentation system and affect microbial metabolism in the system,and it provides important data for further study of the application of B.subtilis in strong-flavor Daqu.
  • Effect of Saccharomycopsis fibuligera on the microbial community structure and metabolism in mixed solid fermentation system
    WANG Hao, HUANG Dan, YU Dong, GUO Huixiang, ZOU Yongfang, LUO Huibo
    Food and Fermentation Industries. 2021, 47(11): 45-52. https://doi.org/10.13995/j.cnki.11-1802/ts.026661
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    A Saccharomycopsis fibuligera was isolated from strong flavor Baijiu Daqu. The effects of S. fibuligera on the microbial community structure and metabolism were studied in mixed solid-state fermentation. S. fibuligera was inoculated into mixed solid fermentation system. The effects of S. fibuligera on microbial diversity, physicochemical parameters, enzyme activity and volatile metabolites were analyzed, when the temperature and relative humidity of mixed solid fermentation system were controlled at 25 ℃/95%, 28 ℃/90%, 35 ℃/85%, 38 ℃/80% and 43 ℃/75%, respectively. The results showed that the bioturbation effect of S. fibuligera would lead to the decrease of microbial richness in the solid mixed fermentation system. The relative content of Pichia, Lichthemia and Enterobacter decreased, while that of Bacillus and Saccharomycosis increased. When the fermentation condition was 25 ℃/95%, the content of reducing sugar, saccharifying power, liquefying power, fermenting power and liquor-producing power increased. The content of reducing sugar, saccharifying power and fermentation power of all experimental groups increased significantly under 28 ℃/90%. The liquefaction power increased under all fermentation conditions. At 35 ℃/85% and 42 ℃/75%, the content of pyrazine compounds increased significantly. At 25 ℃/95% and 38 ℃/80%, alcohol compounds increased. Then, ester compounds increased at 25 ℃/95% and 35 ℃/85%. These results indicated that the bioturbation of S. fibuligera would have an influence on other microorganisms and the microbial metabolism in the mixed solid system.
  • Microbial diversity of wine grape skins from four different regions in China
    ZHAO Yu, LI Jingyuan, XIE Wancui, ZHAO Hongwei
    Food and Fermentation Industries. 2021, 47(11): 53-60. https://doi.org/10.13995/j.cnki.11-1802/ts.025474
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    The natural microorganisms on the skin of wine grapes could directly affect the aroma and taste of wine. Cabernet Sauvignon grapes from four representative regions in central and eastern China were selected to study the microbial diversity of grape skins using high-throughput sequencing technology. Bioinformatics analysis of the sequencing data showed that the dominant bacteria were Proteobacteria and the dominant fungi were Ascomycota and Basidiomycota at the phylum level in the four regions. At the genus level, Phenylobacterium was the dominant bacteria in the samples from the regions of Huailai in Hebei, Qingdao in Shandong and Helan Mountain in Ningxia, while it was Ralstonia in Penglai. The dominant fungi in Helan Mountain, Qingdao and Penglai samples were Aureobasidium. Moreover, Rhodotorula also showed higher abundance in Qingdao and Penglai samples. The results confirmed that the dominant microorganisms on the grape skin showed obvious differences due to different geographic locations. In addition, the difference on genus level was higher than that on phylum level. This may be related to natural and man-made factors such as climate, water and cultivation conditions.
  • Probiotic function of Lactobacillus rhamnosus hsryfm 1301 fermented milk on human hepatocyte L-02 in NAFLD cell model
    CHEN Dawei, LIANG Jiaojiao, CHENG Yue, QU Hengxian, CHEN Chunmeng, REN Chenyu, ZHANG Chenchen, GUAN Chengran, MA Wenlong, CHEN Xia, LI Qiming, GU Ruixia
    Food and Fermentation Industries. 2021, 47(11): 61-67. https://doi.org/10.13995/j.cnki.11-1802/ts.026326
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    A nonalcoholic fatty liver disease (NAFLD) model of human hepatocytes L-02 in vitro was established by free fat acid (FFA) , and the beneficial effect of fermented milk of Lactobacillus rhamnosus hsryfm 1301 on L-02 cells in the model was explored. Free fatty acids (mol ratio, oleic acid∶palmitic acid=2∶1) were used to induce human hepatocytes steatosis, and the model was evaluated by the survival rate of cells, the content of total triglyceride (TG), total cholesterol (TC) and lipid droplets in cells, the content of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in the culture medium of L-02 cells, and the apoptosis rate of cells. The effect of rats' serum, which was obtained after intervention by fermented milk of L. rhamnosus hsryfm 1301 for 4 weeks, on the L-02 cells in the model was discussed. The results showed that the survival rate of L-02 cells were all lower than 32% when the concentration of FFA was 1.5 mmol/L and 2 mmol/L in the model, which were significantly lower than that without FFA (P<0.05), and the number of L-02 cells was reduced obviously and the shape changed. While the survival rate of L-02 cells was 86.37% when the concentration was 1 mmol/L, and the number of lipid droplets was the highest, and the content of TG in the L-02 cells and the content of AST in the cell culture medium were significantly higher than that of the control group (P<0.05), which were 5.73 mmol/L and 113.50 U/L respectively. The apoptosis rate of L-02 cells, the content of TC in the L-02 cells and the content of ALT in the cell culture medium had no significant difference (P>0.05). The number of lipid droplets in the L-02 cells was reduced, and the content of TG in the L-02 cells and the content of AST in the cell culture medium were significantly decreased by the serum of rats that were administered by the fermented milk of L. rhamnosus hsryfm 1301 when compared with the serum of rats that were not administered (P<0.05), which were 1.95 mmol/L and 93.33 U/L respectively. And the apoptosis rate was decreased by 2.96%, the number of normal cells was increased by 4.5%. The NAFLD model of human hepatocyte L-02 in vitro can be established by 1 mmol/L FFA. The human hepatocyte L-02 in NAFLD model can be improved by the serum of rats that were intervened by the fermented milk of L. rhamnosus hsryfm 1301.
  • Effect of natto freeze-dried powder on alkaline phosphatase and inflammation in type 2 diabetes
    WANG Yucong, XIE Zhixin, ZHANG Xueyan, WANG Yingnan, HAN Jianchun
    Food and Fermentation Industries. 2021, 47(11): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.026022
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    To investigate the effects of natto lyophilized powder on alkaline phosphatase, bacterial endotoxin and intestinal inflammatory factors in type 2 diabetes mellitus (T2DM), the type 2 diabetic model was established by intraperitoneal injection of high sugar diet and streptozotocin. The changes of body weight and blood glucose, the activity of intestinal alkaline phosphatase (IAP) in feces and the concentration of bacterial endotoxin were measured, and the concentrations of inflammatory factors (interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), interferon gamma (IFN-γ), interleukin-1 (IL-1β), interleukin-4 (IL-4), interleukin-5 (IL-5), interleukin-10 (IL-10), and interleukin-13 (IL-13) growth regulatory oncogene α (KC/GRO)) in the intestine were analyzed by MSD multifactor method. The result showed that compared with the model control group, the fasting blood glucose concentration significantly decreased (P<0.05), the IAP activity increased significantly (P<0.05), the concentration of bacterial endotoxin decreased significantly (P<0.05), and the concentrations of proinflammatory cytokines IL-6, TNF-α, IFN-γ, and IL-1β in the intestinal fluid were significantly reduced (P<0.05), while the concentrations of cytokines IL-4, IL-5, IL-10, and IL-13 increased significantly (P<0.05), and the concentration of chemokine KC/GRO decreased significantly (P<0.05) in the natto lyophilized powder dose group. Therefore, natto lyophilized powder can promote the activity of intestinal alkaline phosphatase, and effectively regulate the blood glucose and inflammatory response in T2DM mice.
  • Screening of oral pathogen inhibiting lactic acid bacteria and its antibacterial properties
    QIAO Ronggeng, JIA Yu, ZHANG Hongxing, XIE Yuanhong, JIN Junhua, LIU Hui, JIANG Linshu, HAO Yanling
    Food and Fermentation Industries. 2021, 47(11): 75-81. https://doi.org/10.13995/j.cnki.11-1802/ts.026417
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    In order to obtain the lactic acid bacteria that can inhibit oral pathogens, nine strains of lactic acid bacteria were isolated and screened from cottage pickles in Daliangshan, Sichuan. Antibacterial tests of selected isolates were conducted using Oxford cup method, with Streptococcus mutans, Candida albicans, Fusobacterium nucleatum, and Porphyromonas gingivalis as indicator bacteria. Then 16S rRNA gene sequencing was performed to identify the screened lactic acid bacteria. The pH of SD26 supernatant and its antibacterial activity against C. albicans were measured every 4 hours. Further, the SD26 supernatant of different pH was co-cultured with C. albicans to determine its effect on the growth of C. albicans. The SD26 supernatant was treated with acid, base and salt to determine its antibacterial activity against C. albicans. Finally, this study determined the antimicrobial spectrum of SD26 supernatant against foodborne pathogens. The results showed that SD26 had the highest antibacterial activity against C. albicans among the nine isolates, and the diameter of inhibition zone was (26.63±0.30) mm. SD26 was identified as Lactobacillus plantarum. The pH value of the supernatant was 3.81 when cultured for 20 hours, and the diameter of the inhibition zone against C. albicans was the largest. Furthermore, the inhibitory effect of SD26 supernatant on C. albicans depended on low pH environment, and the salting-out neutral precipitation complex solution had no antibacterial activity. SD26 supernatant had the strongest inhibitory effect on Listeria monocytogenes CMCC54002 among foodborne pathogens, with the inhibitory zone diameter of (22.68±0.06) mm. The results indicated that organic acids were the main antibacterial substances against C. albicans in the supernatant of SD26, which lays a foundation for the application of lactic acid bacteria in the prevention and treatment of oral pathogens.
  • Analysis of interaction between magnetic cellulose nanocrystal and water-soluble polymer and its emulsion characteristics
    HU Xinna, ZHU Shuai, MA Tao, LU Shuyu, ZHAO Jing, HU Xiaosong, SONG Yi, LIAO Xiaojun
    Food and Fermentation Industries. 2021, 47(11): 82-88. https://doi.org/10.13995/j.cnki.11-1802/ts.026484
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    Magnetic cellulose nanocrystals (MCNC) were successfully synthesized using CNC as a template in this study. Quartz crystal microbalance with dissipation (QCM-D) was employed as a tool to study the interaction between MCNC and water-soluble polymers. The characteristic of emulsion and stability mechanism was evaluated. QCM-D measurement revealed that methylcellulose (MC) could absorb onto the surface of MCNC, thus reducing the oil-water interfacial tension and increasing the viscosity of the emulsion. Therefore, the long-term stability of MCNC/MC Pickering emulsion was improved within 28 days. The adsorption of hydroxypropyl methylcellulose (HPMC) on the MCNC surface was relatively weak. Moreover, cryo-SEM revealed that the deposition of rod-shaped MCNC on the surface of the droplet, while MC molecules formed neuron-shaped networks connecting the neighboring droplets. So, our results suggested that the stabilization mechanism of Pickering emulsions stabilized by MCNC alone or MCNC/MC synergistically conformed to solid particle interface membrane theory and 3D viscoelastic network particle mechanism. In the MCNC/HPMC Pickering emulsion, only bulgy HPMC could be found on the surface of droplets without clear recognition of rod-shaped MCNC. It was inferred that adsorption of MCNC and HPMC at the oil-water interface may be competitive.
  • Effect of superheated steam treatment on the physicochemical properties of tartary buckwheat flours
    WU Xiaojiang, FAN Haowei, FU Guiming, WAN Yin, LIU Chengmei
    Food and Fermentation Industries. 2021, 47(11): 89-97. https://doi.org/10.13995/j.cnki.11-1802/ts.025748
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    In this study, superheated steam (SS) at different temperatures (110, 130, 150℃) was used to modified the tartary buckwheat whole flour (TBWF) and core flour (TBCF). And the pasting properties, thermal properties, in vitro digestion, phenolics content, and antioxidant abilities of tartary buckwheat flours (TBFs) after SS treatment were investigated. The result showed that SS could significantly increase the peak viscosity, trough viscosity of TBFs and decrease the setback of TBFs (P<0.05). Moreover, transition temperatures and gelatinization enthalpy (ΔH) of TBFs were significantly increased by SS treatment (P<0.05), and ΔH increased with the increase of treatment temperature. Contents of rapidly digestible starch and slowly digestible starch in TBFs were significantly decreased by SS (P<0.05). By contrast, the content of resistant starch in TBFs was significantly increased by SS (P<0.05). However, there were no significant differences among all TBFs treated by SS at different treatment temperatures (P>0.05). In addition, contents of soluble-conjugated phenolics and bound phenolics in TBFs were significantly increased by SS (P<0.05), contents of free phenolics, and total phenolics in TBFs were significantly reduced by SS (P<0.05). The trend of antioxidant abilities of TBFs was consistent with that of phenolics in TBFs. This study demonstrated that SS can significantly change the physicochemical properties of TBFs, reduce the in vitro digestibility of TBFs and improve its nutritional value. These results will provide new possibilities for its application in healthy functional foods.
  • Effect of deglycosylation on the structure and antioxidant activity of water-soluble macadamia glycopeptide
    XIANG Yuanyuan, WANG Wenlin, SONG Haiyun, HUANG Xuesong
    Food and Fermentation Industries. 2021, 47(11): 98-103. https://doi.org/10.13995/j.cnki.11-1802/ts.026574
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    To understand the influence of O-glycan on the structure and properties of macadamia glycopeptide, the glycopeptide was separated and purified from the macadamia defatted powder and named MGP. O-glycan linked with MGP was released by β-elimination and the MGPP without the glycan was obtained. The molecular mass of MGPP was determined by tricine-glycerol SDS-PAGE. The differences in secondary structure, thermal denaturation temperature and spatial structure were compared between MGP and MGPP. The antioxidant abilities of MGP and MGPP were evaluated by the reducing power, the scavenging effects for DPPH, ·OH radicals. The results showed that both MGP and MGPP were homogeneous components with molecular masses of approximately 12 kDa and 9 kDa. The glycopeptide linkage was mainly O-glycopeptide. After the β-elimination reaction α-helix and β-sheets in the secondary structure of the peptide chain were reduced. Moreover, the thermal denaturation temperature was lower, the molecular spatial structure became disorderly and the antioxidant activity was significantly reduced. In summary, O-glycosylation had a significant change in the secondary structure and spatial structure of MGP, thereby affecting the functional characteristics of the peptide chain.
  • The antifreeze properties and mechanism of collagen antifreeze peptides with different molecular weights
    LIU Han, CAO Hui, XU Fei, YUAN Min, YE Tai, YU Jingsong, LI Yan, YIN Fengqin, WU Xiuxiu, HAO Liling
    Food and Fermentation Industries. 2021, 47(11): 104-110. https://doi.org/10.13995/j.cnki.11-1802/ts.025969
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    The enzymatic hydrolysate of collagen was extracted from yak skin by hot water extraction coupled with enzyme hydrolysis. Four kinds of collagen antifreeze peptides with different molecular weights were separated by ultrafiltration membrane technique (<1 k, 1-3 k, 3-5 k and >5 kDa). On this basis, differential scanning calorimetry was used to measure the thermal hysteresis activity of collagen antifreeze peptides. Meanwhile, the cryogenic microscope was used to observe the recrystallization inhibition ability and the characteristics of modified ice crystal growth morphology. The results showed that collagen antifreeze peptides of different molecular weights had the ability to regulate ice growth and thermal hysteresis activity. Among them, the 3-5 kDa collagen antifreeze peptide exhibited the highest thermal hysteresis activity ( 5.77 ℃). Collagen antifreeze peptides with <1 kDa and >5 kDa had the best inhibitory activity against recrystallization. Moreover, collagen antifreeze peptides with 3-5 kDa had the strongest ability to inhibit the growth of single ice crystals. The binding of collagen antifreeze peptides and ice surface could induce rapid growth of ice crystals along with six directions. The collagen-antifreeze peptides less than 1 kDa and more than 5kDa resulted in hexagonal star pattern expansion of ice crystals, while collagen antifreeze peptides between 1-3 kDa and 3-5 kDa resulted in dendritic expansion.
  • Properties and mechanisms of metallic ion adsorption on soluble dietary fiber from passion fruit peel
    LI Han, MA Xinfang, FAN Fangyu, YANG Daiyong, WANG Zhenxing, LIU Yun
    Food and Fermentation Industries. 2021, 47(11): 111-118. https://doi.org/10.13995/j.cnki.11-1802/ts.025864
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    This study aimed to evaluate the adsorption capacity and potential adsorption mechanisms of Cu2+, Pb2+, and Cd2+ by passion fruit peel soluble dietary fiber (PSDF). The effects of PSDF dosage, adsorption time and initial metallic ion concentration on the adsorption were investigated through batch adsorption experiments. And the adsorption models were also been established. Experimental results showed that with the increase of PSDF dosage, Cu2+, Pb2+, and Cd2+ adsorption capacities decreased, but the adsorption rate increased first and then tends to keep balance. The appropriate PSDF dosage exhibited good adsorption capacity and the utilization rate of PSDF was improved. Moreover, the PSDF adsorption of Cu2+, Pb2+, and Cd2+ reached saturation state at about 30 min. The equilibrium adsorption capacity of Cu2+, Pb2+, and Cd2+ in gastric environment was 6.206, 8.930, and 2.781 mg/g, respectively. The equilibrium adsorption capacity of Cu2+, Pb2+, and Cd2+ in the intestinal environment was 12.554, 13.292, and 16.352 mg/g, respectively. Under the same additional amount of PSDF, with the increase of Cu2+, Pb2+, and Cd2+ initial concentration, adsorption capacities were increased, but the adsorption rate was decreased. Besides, PSDF showed better adsorption properties for Cu2+, Pb2+, and Cd2+ in the simulated intestinal environment, compared with the gastric environment. Furthermore, the pseudo-second-order kinetic model could be matched with the adsorption behavior over the whole range of the adsorption process, which indicated that the adsorption rate control step was mainly chemical adsorption. Moreover, the adsorption of Cu2+, Pb2+, and Cd2+ by PSDF could be described well by Freundlich isothermal model and the relativities were good.
  • Optimization of enzyme-assisted peeling of Pacific white shrimps (Litopenaeus vannamei)and its effect on shrimp quality
    YANG Xiaojie, HUANG Hui, LI Laihao, YANG Xianqing, ZHAO Yongqiang, Cen Jianwei, HAO Shuxian
    Food and Fermentation Industries. 2021, 47(11): 119-125. https://doi.org/10.13995/j.cnki.11-1802/ts.025411
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    This study was to explore the effect of enzyme-assisted facilitating on peeling and the quality of shrimps. Shrimps(Litopenaeus vannamei)were pre-treated by various proteases to select the optimum enzyme and the process conditions were optimized by Box-Behnken response surface methodology on the basis of the single factor tests with the peeling work (mJ/g) as response indicators. pH value, color, texture and microstructure were measured to evaluate the quality of shrimp muscle. The results showed that shrimps treated with neutral protease for 3.5 h at the concentration of 0.7 mg/mL; solid-solution ratio 1∶10 (g∶mL) without pH adjustment with the peeling work at 2.65 mJ/g. The enzyme solution could be reuse for 3 times, and no significant difference was observed for pH of shrimp muscle, and color and hardness of shrimp muscle were similar to the fresh samples. Fiber of shrimp muscle was more complete and tighter relatively without rupture observed.
  • Regulation of the water holding rate and texture characteristics of low-salt pork sausage by curdlan
    ZHAO Chunbo, LI Miaoyun, YU Xiaoling, MA Yangyang, XIAO Kang, ZHAO Gaiming
    Food and Fermentation Industries. 2021, 47(11): 126-131. https://doi.org/10.13995/j.cnki.11-1802/ts.025357
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    In this study, KCl was used for the replication of NaCl by the addition of 0%, 20%, 30%, 40%, 50%, and curdlan was to be added in each alternative amount with the amounts of 0%, 0.3%, 0.6%, 0.9% respectively. The influence of curdlan gum on the texture and water holding rate of low-salt emulsified sausage was investigated. The results showed that without the addition of KCl, the addition of 0.3%-0.9% of curdlan gum could significantly improve the texture of low-salt emulsified sausage (P<0.05). The cohesiveness, chumminess, chewiness and resilience of emulsified intestine were maximized when KCl replaces 30% of salt and 0.3% of curdlan gum curd was added. When the amount of curdlan added was 0.6%, the water retention capacity of emulsified sausage could be significantly improved (P＜0.05). And when salt was replaced by 50% of KCl and the amount of curdlan added was 0.6%-0.9%, the texture properties of low-salt emulsified sausage did not significantly improve. So, the suggested amount of the replacement of the table salt was 30% of KCl and the amount of corticosteroid gum added was 0.3%. In addition, according to the results of principal component, correlation and cluster analysis of emulsified sausage texture indexes, a comprehensive evaluation model on the texture of curdlan gum on low-salt emulsified sausage was constructed, which can provide a certain reference for enterprises to produce low-salt emulsified sausage.
  • Quality improvement and digestibility analysis of purple sweet potato rice noodles prepared by twin-screw extrusion
    FAN Huiping, GAO Kai, AI Zhilu, SI Yilei, HOU Bingjie, ZHANG BoBo
    Food and Fermentation Industries. 2021, 47(11): 132-138. https://doi.org/10.13995/j.cnki.11-1802/ts.025445
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    In order to develop a processing technology for purple sweet potato rice noodle, sensory score and cooking loss rate were used as evaluation indexes in this study. The effects of zone III temperature, screw speed, purple sweet potato powder addition and moisture content on the quality of purple sweet potato rice noodle were investigated, the effects of konjac gum, guar gum and disodium phosphate on the quality of purple sweet potato rice noodle were also explored to enhance the quality of purple sweet potato rice noodles. The optimum technological parameters of twin-screw extrusion were as follows: the temperature of zone III was 95 ℃ at the screw speed of 170 r/min, the content of purple sweet potato flour was 35% and the moisture content was 38%. The results of response surface methodology optimization showed that the optimum addition amounts of konjac gum, guar gum and disodium phosphate gum were 0.30%, 0.45% and 0.80%, respectively. The anti-starch content, GI value and total starch digestibility rate of purple sweet potato rice noodles were higher than that of rice noodles. Both purple sweet potato rice noodles and rice noodles are belonging to medium GI food.
  • Industrial production and decolorization of egg yolk polypeptides
    JIAO Han, CHEN Jie, GU Luping, CHANG Cuihua, LI Junhua, DONG Shijian, YANG Yanjun, SU Yujie
    Food and Fermentation Industries. 2021, 47(11): 139-145. https://doi.org/10.13995/j.cnki.11-1802/ts.025984
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    The industrial production process of egg yolk polypeptides (EYPs) was studied using skimmed egg yolk powder as raw material. Firstly, the influences of different pretreatment methods on the yield of EYPs were investigated. Then the decolorization process was optimized based on the peptide recovery rate and decolorization rate. The main parameters were the amount of addition, the decolorization time, pH and temperature. Finally, the amino acid composition, peptide distribution, moisture and ash content of the EYPs product were analyzed. The results were as follow: the pretreatment method of crushing skimmed egg yolk powder could significantly increase the yield of EYPs to 72.6%. 10 g/L of No.7 activated carbon at pH 4.3 and 50 ℃ for 30 min had the best decolorization effect, which reached 72.34% and the peptide recovery rate was 84.76%. The EYPs product prepared by this process has a balanced amino acid composition and a peptide molecular weight suitable for human body absorption. It can effectively increase the added value of low-value skimmed egg yolk powder and broaden the egg deep processing industry line.
  • Effects of different pelletizing techniques on the comprehensive properties of Monascus pigment powder
    FAN Liying, ZHENG Boyan, XU Duoxia, WANG Shaojia, CAO Yanping
    Food and Fermentation Industries. 2021, 47(11): 146-150. https://doi.org/10.13995/j.cnki.11-1802/ts.025505
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    The comprehensive property of Monascus pigment powder is the key to its application. The spray drying encapsulation is very popular in the production of Monascus pigment powder. This study compared the effects of spray drying granulation, dry granulation and wet granulation on the comprehensive properties of Monascus powder. The powder of Monascus pigment was prepared with maltodextrin as wall material. The comprehensive characteristic indexes (angle of repose, dispersion), particle size distribution, microstructure and solubility were analyzed by powder characteristic tester, laser particle size distribution instrument and scanning electron microscope. The results showed that the powder size of Monascus pigment prepared by dry granulation was larger and the distribution was more uniform than control. Moreover, the solubility was the best, the dust-raising property of Monascus pigment powder prepared by wet granulation was the lowest and the particle was plump. This study was useful for the development of Monascus pigment powder.
  • Effects of deep eutectic solvents on the properties and antioxidant activity of polysaccharides from Polygonatum cyrtonema Hua
    TANG Lanfang, WANG Feng, SU Xiaojun, LI Qingming, GUO Hongying, SUN Yizhong, SUN Zhailing
    Food and Fermentation Industries. 2021, 47(11): 151-157. https://doi.org/10.13995/j.cnki.11-1802/ts.026440
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    The aim of this study was to reveal the influence of extracted polysaccharides with deep eutectic solvents from Polygonatum sibiricum on the properties and antioxidant activity. The Polygonatum cyrtonema Hua (PcH) was taken as raw materials and the polysaccharides were extracted with deep eutectic solvents (DESs) of choline chloride-urea (CCU) and hot water respectively. The extraction yield, properties and bioactivity of the polysaccharides from two methods were compared. The results showed that the yield of polysaccharides extracted with DESs was 3.40 times higher than that extracted with hot water. The polysaccharides extracted with DESs possessed higher molecular weight and their composition of monosaccharides were more complex. Moreover, Fourier transform infrared spectroscopy (FTIR) spectra showed that the polysaccharides obtained by the two methods were pyranose and acidic polysaccharides. And scanning electron microscope (SEM) indicated that the polysaccharides extracted with DESs was flaky and smooth, with hot water was fragmented and rough. More importantly, the oxygen radical absorbance capacity (ORAC), ferric ion reducing antioxidant power (FRAP), DPPH, ABTS tests showed that the polysaccharides extracted with DESs exhibit significantly higher antioxidant capacity and anti-glycosylation activity than hot water. The physicochemical properties and biological activity of polysaccharides obtained by two methods were significantly different. This paper can provide a reference for the extraction of polysaccharides from plants by deep eutectic solvents.
  • UV mutagenesis and fermentation optimization of hyaluronic acid-producing strain
    JI Xu, ZHAO Shuaidong, ZHOU Yanqing, ZHANG Jiahui, LIU Ting, WANG Liping
    Food and Fermentation Industries. 2021, 47(11): 158-164. https://doi.org/10.13995/j.cnki.11-1802/ts.026714
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    Hyaluronic acid (HA) production through fermentation using GRAS strains has become a research hotspot. This study aimed to improve the HA yield of a GRAS HA-producing strain, Bacillus velezensis Z1, by UV mutagenesis and fermentation process optimization. After UV mutagenesis, mutant strain ZV1 was obtained with high HA yield, good stability, and negative hyaluronidase. Based on the single factor experiment, the fermentation medium composition was optimized with the Box-Behnken design and response surface analysis. The data indicated that the optimal medium compositions were glucose 69.5 g/L, tryptone 10.2 g/L, beef extract 14.8 g/L, and MgSO4·7H2 O 1.5 g/L. The fermentation conditions were further optimized by single factor experiment and orthogonal test design, and the optimal fermentation conditions were as follows: pH 7.0, shaking speed 150 r/min, temperature 35 ℃, medium volume 140 mL. Under the optimal medium and fermentation conditions, the maximum HA yield of the mutant strain ZV1 reached 1.169 g/L, which was increased by 51.03% compared with that of the original strain Z1. Therefore, the HA yield of Bacillus velezensis Z1 was effectively improved by UV mutagenesis and optimization of fermentation process, which has a certain application value for the production of HA by industrial fermentation.
  • Development of a novelbrewing technology for dry Huangjiu with light aroma production
    FU Chunyan, WU Dianhui, XIE Guangfa, LU Jian
    Food and Fermentation Industries. 2021, 47(11): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.026610
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    In this study, a brewing technology of light-aroma style Huangjiu (Chinese rice wine) was developed through the strategy of separate hydrolysis and fermentation. During the brewing process, the raw materials were not soaked, and no wheat koji was added. Biological enzymes were applied to hydrolyze glutinous rice to obtain rice juice, which were then inoculated with yeast and lactic acid bacteria for synergistic fermentation. Firstly, seven lactic acid bacteria strains were isolated from the fermentation broth of Shaoxing Huangjiu. Based on the physical and chemical indicators and sensory evaluation of Huangjiu, L. plantarum F2 was considered as the optimal lactic acid bacteria strain for Huangjiu brewing. According to the single factor test and response surface test, the optimal conditions for Huangjiu brewing process was obtained: material-liquid ratio, 1∶2.0; the addition amount of α-amylase, 12.5 U/g, liquefaction at 95 ℃ for 50 min; the dosage of neutral protease, 1 050 U/g, enzymatic hydrolysis at 50 ℃ for 120 min; the amount of saccharification enzyme, 41.36 U/g, saccharification at 60 ℃ for 3 h. Finally, the total sugar of rice juice was 275.59 g/L. The fermentation was then synergistically proceeded by S. cerevisiae N85 and L. plantarum F2 with the inoculation amounts of 1.2×107 and 2.4×105 CFU/mL, respectively. Under this condition, the alcohol degree, total acid, total sugar, amino acid nitrogen, non-sugar solid, total higher alcohol and total ester contents of Huangjiu sample was 13.96% vol, 5.12 g/L, 8.80 g/L, 0.32 g/L, 26.38 g/L, 6 303.42 μg/L and 967.04 μg/L, respectively. The production of Huangjiu displayed pure body and refreshing taste, which met the requirements of refreshing dry Huangjiu in the national standard.
  • Effect of preharvest methyl jasmonate treatment on the phenolic compounds of ‘Pinot Noir' and ‘Marselan' wines
    GONG Pengfei, LI Wei, SUN Yongrong, SHI Xiao, NIU Jianming, HAN Shunyu
    Food and Fermentation Industries. 2021, 47(11): 171-179. https://doi.org/10.13995/j.cnki.11-1802/ts.025913
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    Methyl jasmonate (MeJA) is a plant growth regulator which plays an important role in the secondary metabolism of grapes. ‘Pinot Noir' and ‘Marselan' wine grapes were sprayed with MeJA during initial veraison and harvested for winemaking after maturity. The phenolic compounds in ‘Pinot Noir' and ‘Marselan' dry red wines were analyzed by UHPLC-MS/MS. The results showed that the contents of alcohol, total acid and volatile acid of the two wines did not change significantly after MeJA treatment, but the contents of total phenols and total anthocyanins increased significantly (P<0.05). After MeJA treatment, caffeoylated and coumaroylated anthocyanins were increased in Marselan'wine. In addition, the levels of phenolic acids and resveratrol increased in two wines, while that of flavonols and flavanols decreased. Furthermore, principal component and heat map analysis showed that preharvest MeJA treatment can increase the total contents of phenolic compounds in ‘Pinot Noir' and ‘Marselan' wine.
  • Effects of Lactobacillus plantarum mixed fermentation on the physicochemical properties and flavor of Liangping pomelo wine
    YI Xin, TAN Anqun, OUYANG Zhu, WANG Jinfan, ZHOU Qi, HUANG Linhua, WANG Hua
    Food and Fermentation Industries. 2021, 47(11): 180-187. https://doi.org/10.13995/j.cnki.11-1802/ts.025927
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    Lactobacillus plantarum and Saccharomyces cerevisiae were used to ferment wine using low-grade Liangping pomelo as raw material. The effect of different inoculation amounts of L. plantarum on the quality of Liangping pomelo wine was ananlyzed by determining alcohol content, reducing sugar, total acid and organic acid. Headspace solid-phase microextraction combined with gas-phase-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile aroma of wine. Based on the above indicators and sensory evaluation, the most suitable amount of L. plantarum was selected. Compared with the single fermentation of S. cerevisiae, the addition of 2% L. plantarum and S. cerevisiae significantly increased alcohol content, reduced reducing sugars and total acid content, balanced organic acid content, and made the taste better; 31 volatile substances were detected by GC-MS in wine with 2% L. plantarum and S. cerevisiae, which was seven more than that in the single fermentation. The content of aroma compounds such as higher alcohols and esters increased. The odor activity value of isobutanol, isoamyl alcohol, linalool, isoamyl acetate and ethyl caprylate were larger than 1, which were higher than single S. cerevisiae fermentation; sensory evaluation showed that adding 2% L. plantarum enhanced the fruity aroma and brandy aroma of wine, reduced sourness, sweetness and bitterness, and improved complexity and layering of wine aroma. Comprehensive analysis showed that the addition of 2% L. plantarum significantly improved the taste and aroma quality of Liangping pomelo wine.
  • Effect of hydrocolloids on farinographical and fermentative properties of potato-wheat dough
    LIANG Qiang, YAO Yingzheng, XIONG Wei, ZENG Shiqin, XUAN Pu
    Food and Fermentation Industries. 2021, 47(11): 188-193. https://doi.org/10.13995/j.cnki.11-1802/ts.025626
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    Potato-wheat dough made from potato whole powder and wheat flour was studied. The effect of different proportions of five hydrocolloids, including gluten, guar gum, xanthan gum, sodium alginate and sodium carboxymethyl cellulose, on the farinographical and fermentative properties of the potato-wheat dough was analyzed using farinograph and rheofermentometer, respectively. The results showed that the optimum content of gluten in the potato-wheat powder was 6%. Other four polysaccharide hydrocolloids were added in the gluten-potato-wheat mixed powder (0.6∶2∶8, mass ratio), respectively. Guar gum extended the stabilization time and disintegration time to 5.50 min and 8.45 min, respectively; it also decreased the weakening degree and tolerance by 30.12% and 38.79%, respectively; and it increased the gas retention rate of fermented dough to 98.17%. Xanthan gum increased the quality index to 86.00 mm (by 42.55%); and it increased the maximum height of gas release, the total gas production volume and the total gas retention volume of the fermented dough most significantly. Sodium alginate extended the formation time from 3.45 min to 6.79 min, which increased by 96.81%; it delayed the air leakage time of the fermented dough by 19 min, but it had the greatest negative impact on the dough fermentation height. Sodium carboxymethyl cellulose showed the best effect in improving the water absorption of the dough. The optimal order of polysaccharide hydrocolloids was guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose in gluten-potato-wheat dough. In general, choosing the appropriate type and proportion of hydrocolloids could effectively improve the processing and quality characteristics of wheat foods with potato whole powder.
  • Isolation and optimization of Bacillus subtilis SH21 for low purine and high nattokinase activity
    PANG Yuanxiang, XIE Yuanhong, JIN Junhua, LIU Hui, ZHANG Hongxing
    Food and Fermentation Industries. 2021, 47(11): 194-199. https://doi.org/10.13995/j.cnki.11-1802/ts.026039
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    A strain with high nattokinase activity was screened from naturally fermented pastes with casein plate selecting and shaking culturing, the strain SH21 was identified as Bacillus subtilis by 16S rRNA gene sequencing. Using nattokinase activity (NK) and purine as indicators, the liquid fermentation conditions of Bacillus subtilis SH21 were optimized by single factor experiments and response surface methodology. The single factor tests were designed to investigate the influence of carbon sources, nitrogen sources, pH, inoculation, fermentation temperature and fermentation time on nattokinase activity and purine content. Then the Plackett-Burman test was designed, and three significant factors, pH, inoculation and fermentation temperature were obtained. Finally, the Box-Behnken design was used and the response surface analysis was performed. The optimized fermentation condition was pH 6.0, with the inoculation amount 3%, and fermentation temperature 38℃. The enzyme activity increased from 166.99 U/mL to 204.52 U/mL, which was improved by 1.22 folds. While the purine content decreased from 75.4 mg/L to 51.27 mg/L, reduced by 32% under the optimized condition. This study lays the foundation for the further development of B. subtilis fermentation products with high nattokinase activity and low purine production.
  • Effect of microenvironment gas regulation on the quality of Mopan persimmon during controlled freezing point storage
    YAN Bi, ZHANG Peng, JIA Xiaoyu, Duan Yuquan, LI Jiangkuo
    Food and Fermentation Industries. 2021, 47(11): 200-207. https://doi.org/10.13995/j.cnki.11-1802/ts.026075
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    The aim of this study was to investigate the effect of micro environmental gas regulation (mMAP + 1-MCP) on the storage quality of Mopan persimmon during controlled freezing point storage. Control check (CK), micro environment modified atmosphere package (mMAP), 1-methylcyclopropene (1-MCP) and micro-environment modified atmosphere package+ 1-methylcyclopropene (mMAP+1-MCP) were used in this study. The effects of different treatments on sensory, nutritional and physiological indexes of Mopan persimmon were studied under ice temperature (-0.5±0.3) ℃. The results showed that compared with the control and other two treatments, the treatment of mMAP+1-MCP could maintain the original color of fruit and slow down the decline of peel strength. Moreover, it could reduce the content of Vc, total phenol and soluble tannin, slow down the consumption of box O2, reduce the respiration rate and ethylene production rate and inhibit the relative conductivity and malondialdehyde (MDA) of fruits with the content and CO2 in the tank increased. The highest comprehensive score and the best fruit quality were obtained in the mMAP+1-MCP treatment group. The correlation between the treatment of mMAP+1-MCP and malondialdehyde content and relative conductivity was low, which indicated that the treatment of mMAP+1-MCP could maintain the membrane permeability of fruits better. The difference indexes of Mopan persimmon treated with mMAP+1-MCP were Vc, respiratory intensity and relative conductivity. The results showed that the quality of Mopan persimmon could be well maintained and the loss of nutrients could be reduced by the combination of microenvironment gas control and controlled freezing point storage.
  • Extraction, structural identification and biological activity study of flavonoids from bamboo shoot processing residue (BSDF)
    YANG Bo, YI Sha, SHI Kaiyun, LI Qin, YANG Guang, HE Liang
    Food and Fermentation Industries. 2021, 47(11): 208-215. https://doi.org/10.13995/j.cnki.11-1802/ts.026327
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    In this study, flavonoids were extracted from bamboo shoot processing residue (BSDF) using alcohol. The extraction rate of total flavonoids was taken as the response to analyzing the influences of ethanol concentration, solid-liquid ratio and extraction time on the extraction effect. Then, the extraction process of BSDF was optimized by response surface to determine the optimal extraction conditions,which were 55% ethanol, material-to-liquid ratio of 27∶1 (mL∶g) extraction for 66 min and the optimal extraction rate was 0.33%. The results of liquid chromatography-mass spectrometry (UPLC-Triple TOF/MS) showed that there were four main types of carbon glycosides in BSDF which were schaftoside, chrysin 6-C-arabinoside 8-C-glucoside, apigenin-6,8-C-arabinoside, chrysin 6-C-β-D-glucoside-8-C-α-L-arabinoside. Moreover, in vitro biological activity of BSDF showed that low, medium and high concentrations of BSDF had inhibitory effects on human hepatoma (HepG2), which were enhanced with the increase of BSDF concentration. It was proved that BSDF had certain anti-tumor activity. Meanwhile, the model of HepG2 cells insulin resistance (HepG2-IR) was established to detect the hypoglycemic activity of BSDF extracts in vitro. Results showed that when BSDF extract on HepG2-IR cells (15 μg/mL insulin-induced) in 400 μg/mL, the glucose consumption were (3.51±0.28) mmol/L. It was greater than insulin treatment group and less than metformin treatment group. This indicates that BSDF extract can improve the glucose consumption of HepG2-IR cells.
  • Effect of different types packaged drinking water on the green tea infusions
    LIU Qiaoling, NIU Li, WEI Yiwei, LI Guoping, ZHU Haiyan
    Food and Fermentation Industries. 2021, 47(11): 216-220. https://doi.org/10.13995/j.cnki.11-1802/ts.025114
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    Water quality has an important influence on tea infusions. Four types of packaged drinking water, including pure water, natural drinking water, mineralized drinking water and spring water were used for the green tea brewing test. The effects of different types of water on the flavor and chemical composition of tea infusions were studied by physicochemical indexes, sensory evaluation and component analysis. Results showed that pure water with mildly acid and low content of metal elements was suitable for brewing green tea. Tea infusions were rich in trace elements and was beneficial to absorption. The tea brewed with mineralized drinking water had better brightness, but the color of tea soup was yellowish. Taste component analysis showed that green tea brewed with pure water and natural drinking water had high levels of water extracts, amino acids and tea polyphenols, the content of catechins in the tea brewed with pure water was relatively high, combined with sensory evaluation, tea brewed with pure water was light chartreuse and bright which showed a “fresh and mellow” taste.
  • Determination of sialic acids in human milk and infant formulas by high-performance anion-exchange chromatography with pulsed amperometric detection
    RU Yuanpu, CHEN Jun, ZHANG Minghui, QIAO Weicang, ZHAO Junying, HOU Juncai, CHEN Shuxing, CHEN Lijun
    Food and Fermentation Industries. 2021, 47(11): 221-226. https://doi.org/10.13995/j.cnki.11-1802/ts.026527
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    A method for the determination of N-acetylneuraminic acid (Neu5Ac) and N-glycolyneuraminic acid (Neu5Gc) in human milk and infant formulas was established by high-performance anion-exchange chromatography with pulsed amperometric detection. The sialic acids in human milk and infant formulas were released by the acid hydrolysis method, and the hydrolysate of infant formulas was purified by an ion chromatography pretreatment column. And Dionex CarboPac PA20-high performance anion chromatographic column was used for separation, gradient elution was conducted with sodium hydroxide and sodium acetate as eluents with the flow rate of 0.5 mL/min, injection volume of 10 μL, the column temperature of 30 ℃ and pulsed amperometric detector for detection. Furthermore, the acid hydrolysis time and the purification conditions of infant formulas were optimized, and the results showed that Neu5Ac and Neu5Gc could be separated well under the experimental conditions. And the ion peak area had a good linear relationship in a wide range of concentration (R2>0.999). The detection limits of Neu5Ac and Neu5Gc were 3 and 2 μg/L, and their limits of quantification were 10 and 6 μg/L, respectively. The spiked recoveries of sialic acids in human milk and infant formula were 87.65%-102.33%, the RSDs of stability were 1.86%-5.21%. This method developed here has the advantages of simple sample treatment procedure, low detection limit and quantitation limit, wide linear range, good stability, good repeatability and recovery rate. It can be widely used for the determination of sialic acids in milk substrate.
  • Study of meat identification based on terahertz spectroscopy
    YANG Shaozhuang, LI Can, LI Chen, WANG Zhiqi, HUANG Luelue
    Food and Fermentation Industries. 2021, 47(11): 227-235. https://doi.org/10.13995/j.cnki.11-1802/ts.025489
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    In this study, terahertz time-domain spectroscopy was used to analyze the spectrum of different kinds of samples, including fresh tissues (fat, skin and lean meat) and freeze-dried meats (different varieties: fish, chicken, beef; different brands: Pin-de-xian pig, Mao-feng pig, Yi-hao-tu pig), so as to identify different biological tissues. The results showed that: (1) fresh tissues with large differences in water content can be quickly discriminated directly by the strength of the terahertz time-domain and frequency-domain signal; (2) different meats with similar water content can be freeze-dried to remove moisture, and be effectively distinguished by analyzing qualitatively multi-dimensional spectral parameters such as absorption coefficient, refractive index, imaginary part of dielectric constant, and dielectric loss tangent value at 0.6-1.4 THz, combined with principal component analysis and support vector machine(PCA-SVM for short) methods. The results demonstrated that the feasibility of terahertz spectroscopy in the identification of different tissues, different varieties and different brands of meat, which provides the theoretical foundation and experiment basis for the practical application scenarios such as the fight against meat adulteration.
  • Determination of free purines in Huangjiu by ion-exchange solid phase extraction combined with reverse phase high performance liquid chromatography
    LIU Zhen, ZHANG Ying, ZHENG Yunfeng, HU Lingyu, TU Shenghui, WU Jian
    Food and Fermentation Industries. 2021, 47(11): 236-240. https://doi.org/10.13995/j.cnki.11-1802/ts.025649
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    A high performance liquid chromatographic method was developed for the simultaneous determination of free guanine, hypoxanthine, xanthine and adenine in 15 Huangjiu (Chinese rice wine) samples. To reduce matrix interferences and increase method sensitivity, MCX mixed cation exchange solid phase extraction column was employed for sample clean-up. After the sample was boiled to remove ethanol, it was purified by MCX column and analyzed by high performance liquid chromatography. The standard curve of purines showed good linearity in the range of 0.1-25 mg/L, with the correlation coefficient R larger than 0.999 9. The lowest detectable concentrations of guanine, hypoxanthine, xanthine and adenine were 0.1, 0.1, 0.2, 0.1 mg/L, respectively. The recovery rates were between 83.13%-98.32%. The intra-day and inter-day assay precision (RSD) of these four purines were less than 4.0%. This method is simple, fast and reliable.
  • Rapid detection of Escherichia coli in milk by digital loop-mediated isothermal amplification
    YI Changyu, LUO Zisheng, PAN Xiangliang, LIN Xingyu
    Food and Fermentation Industries. 2021, 47(11): 241-246. https://doi.org/10.13995/j.cnki.11-1802/ts.026481
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    This study aimed to establish a digital loop-mediated isothermal amplification (LAMP) method to detect Escherichia coli in milk. This experiment was performed by including two polyethylene glycol (PEG) hydrogel monomers into the LAMP assay for hydrogel cross-linking, followed by isothermal incubation at 65 ℃. Due to the restriction effect of the PEG hydrogel matrix, one bacterium could only produce one fluorescent amplicon dot for simple digital counting. Therefore, the sample bacterial concentrations can be determined based on the number of fluorescent amplicon dots using a fluorescence microscope for imaging. Optimal results were obtained by systematically optimized the experimental conditions, such as amplification time, primer concentration and bovine serum albumin concentration. The result showed that the detection could be completed with sensitivity down to single bacterium. Considering its rapidity, simplicity, efficiency and sensitivity, the developed digital LAMP has an enormous potential for rapid detection of E. coli in food samples.
  • Determination and correlation analysis of mineral elements in hypolipidemic seafood
    WU Yaqing, XU Ruian
    Food and Fermentation Industries. 2021, 47(11): 247-251. https://doi.org/10.13995/j.cnki.11-1802/ts.026084
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    The objective of this study was to explore the correlation between the type and content of mineral elements in hypolipidemic seafood and its hypolipidemic effect. Eight kinds of seafood with hypolipidemic effect were selected as the subject of the research. The mineral elements were determined by inductively coupled plasma mass spectrometry (ICP-MS) and information analysis was carried out by principal component analysis and cluster analysis of chemometrics. The results indicated that the frontal four principal factors contained 92.3% information about mineral element contents in hypolipidemic seafood. In addition, eight kinds of hypolipidemic seafood could be classified into two classes according to the figure of principal component scores and clustering figure. Furthermore, principal component analysis and clustering analysis revealed that there was a correlation between the mineral element and effect of eight kinds of hypolipidemic seafood. This study provides a scientific basis and theoretical foundation for the development and utilization of these seafood.
  • Validation study on amplified ATP bioluminescence assay in the detection of control bacteria—Application in cosmetics field
    LIU Ruina, SUN Sijia, GE Yuanyuan, LIU Jiquan, HONG Haijun, CUI Shenghui, LIU Yiru, ZHAI Lei, LIN Yafang, SHEN Ying, CHEN Yiwen, LIU Ji, LI Ting, YAO Su
    Food and Fermentation Industries. 2021, 47(11): 252-258. https://doi.org/10.13995/j.cnki.11-1802/ts.026691
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    According to the verification requirements of qualitative test methods in the guiding principles for validation of alternative methods for microbiological testing in Chinese Pharmacopoeia (2020), six kinds of cosmetics, including cleanser, care cosmetics and makeup categories, were selected to conduct the partial equivalence study between amplified ATP bioluminescence assay and the standard detection method for the detection of thermotolerant coliform bacteria, Staphylococcus aureus and Pseudomonas aeruginosa in Safety and Technical Standards for Cosmetics(2015) in terms of specificity, detection limit, reproducibility and durability. The results showed that the amplified ATP bioluminescence assay had good specificity and durability. The LOD50 of the representative strains of the three control bacteria detected by this method were 0.20, 0.35 and 0.14 CFU/g, respectively. According to the statistical analysis of Fisher exact test, the detection limit of the amplified ATP bioluminescence assay was significantly better than that of the corresponding standard method (P<0.05). There was no significant difference in the detection results of the same artificially contaminated samples by these two methods in three different laboratories (P>0.05), indicating that the amplified ATP bioluminescence assay had good reproducibility. In general, the amplified ATP bioluminescence assay is partially equivalent to the standard methods for the detection of thermotolerant coliform bacteria, Staphylococcus aureus and P.aeruginosa in Safety and Technical Standards for Cosmetics (2015), which can realize the simultaneous detection of various microorganisms in cosmetics within 48 h.
  • Determination of nine flavonoids in celery seed by liquid chromatography-tandem mass spectrometry
    HUANG Huang, WANG Fengling, ZHAO Wei, WANG Xueqing, ZHANG Tingting
    Food and Fermentation Industries. 2021, 47(11): 259-265. https://doi.org/10.13995/j.cnki.11-1802/ts.026351
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    A laboratory method for the detection of the concentration of nine flavonoids (apigenin, rutin, baicalin, baicalein, luteolin, quercetin, wogonin, apigenin, coylidin) in celery seeds were established based on liquid chromatography-tandem mass spectrometry. The relevant parameters such as sample extraction, purification, liquid phase separation and tandem mass spectrometry were optimized. The sample was extracted with a material-to-liquid ratio of 1∶20 (g∶mL), 70% volume fraction of ethanol aqueous solution by ultrasonic for 60 min, and purified by AB-8 macroporous resin. Using acetonitrile-0.1% formic acid water solution as mobile phase, the sample was separated by ZORBAX Eclipse XDB-C18 chromatographic column and detected by electrospray negative ions, MRM mode. The results showed that the nine flavonoids had a good linear relationship in the mass concentration range of 0.5-20.0 μg/mL, the correlation coefficient r2≥0.999 0, and the recovery rates of the nine flavonoids were all 88.0%-106.2% (relative standard deviation was 0.7%-4.9%), the detection limits of nine flavonoids were 10-66 μg/kg. This method is simple, and the results is accurate and reliable and with good stability. It is suitable for the simultaneous detection of nine flavonoids in celery seeds.
  • Application of fluorescence probe in high throughput screening
    LIU Yisong, WANG Ren, NIU Chengtuo, ZHENG Feiyun, WANG Jinjing, LI Qi, LIU Chunfeng
    Food and Fermentation Industries. 2021, 47(11): 266-271. https://doi.org/10.13995/j.cnki.11-1802/ts.025699
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    A fluorescent probe is an analytical tool that converts microscopic recognition information into macroscopic fluorescence signals for specific chemicals.The utility model has the advantages of high sensitivity,high selectivity,little interference to the detection system and simple operation,etc.Based on the advantages of fluorescence probe,it has important application value in the field of high throughput screening technology.This article mainly summarizes the origin,mechanism of action of fluorescent probes and the application progress of fluorescent probes in high-throughput screening technology at home and aboard,aiming to expand the application field of fluorescent probe technology and provide references for the development of high-throughput screening technology.
  • Research progress on regulating molecular mass of hyaluronic acid
    SANG Kunkun, LIU Xiaofeng, XIONG Zhiqiang, ZHANG Hui, WANG Guangqiang, SONG Xin, AI Lianzhong, XIA Yongjun
    Food and Fermentation Industries. 2021, 47(11): 272-278. https://doi.org/10.13995/j.cnki.11-1802/ts.025798
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    Hyaluronic acid is a kind of natural linear polymer,which is composed of β-1,3-N-acetylglucosamine and-β-1,4-glucuronic acid repeated disaccharide units.Due to the excellent viscoelasticity,significant moisture retention and high biocompatibility,hyaluronic acid has a superb market prospect in the fields of cosmetics,health care products,medicine and food.Molecular mss is the main parameter of HA,and its size is vital to the structure,function and application of HA in various fields.Since the successful acquisition of hyaluronic acid synthase (HAS) related genes by transposable label technology,more and more studies have been conducted on HA synthesis related genes,HA metabolic pathways and the improvement of HA molecular mass.Consequently,this paper mainly reviewed the research progress on improving the molecular mass and yield of HA by fermentation technology,genetic engineering and metabolic engineering technology in recent years.Aiming to provide references for the future improvement of the yield of HA and the production of HA with specific molecular mass.
  • Progress of rapid non-invasive meat quality analysis technology
    WANG Xinyi, YANG Hongbo, ZHANG Yimin, DONG Pengcheng, LUO Xin, MAO Yanwei
    Food and Fermentation Industries. 2021, 47(11): 279-286. https://doi.org/10.13995/j.cnki.11-1802/ts.025687
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    With the increasing demands of consumers for meat quality and safety,some technologies for rapid non-destructive testing of products emerged at the right moment,and the development of these technologies also greatly promoted the progress of the meat industry.In this paper,the techniques of meat grading and identification in recent years were summarized,and the research achievements of computer vision,near-infrared spectroscopy and Raman spectroscopy in meat quality were comparative analyzed.The paper is supposed to provide automatic classification techniques for future research and application in the meat industry.
  • Preparation of antioxidant activity packaging film and its application in meat products
    CHEN Ru, LI Hongjun, WANG Junpeng, HE Zhifei
    Food and Fermentation Industries. 2021, 47(11): 287-294. https://doi.org/10.13995/j.cnki.11-1802/ts.026180
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Due to rich in lipids and proteins,meat is prone to oxidative deterioration,and this oxidation reaction can be inhibited by antioxidants.Antioxidant active packaging is a novel packaging technology and its principle is to combine antioxidants with packaging,which can delay the oxidation of meat and prolong the shelf life by releasing antioxidant active substances or absorbing oxidizing substances continuously.As for antioxidant activity packaging film,the main active composition,preparation methods and its application in meat were introduced.Simultaneously,the advantages and defects of antioxidant activity packaging film and its future development trend prospected.Therefore,the purpose of this review is to provide references for the application and development of antioxidant activity packaging film in meat.
  • Research progress in biotransformation of plant lignans
    FENG Chengcheng, ZHANG Wen, CAI Zizhe, LI Ying, WANG Yong, ZHANG Ning
    Food and Fermentation Industries. 2021, 47(11): 295-302. https://doi.org/10.13995/j.cnki.11-1802/ts.025579
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Phytoestrogens are weak oestrogens found in plants or derived from plant precursors.They are structurally similar to endogenous oestrogens which can have both oestrogenic and anti-oestrogenic effects.Lignans are phytoestrogens found in seeds such as flaxseeds,vegetables,fruits,beverages,and other daily foods.Dietary lignans and their derived metabolites have antioxidant,anti-malignant cell proliferation,estrogen-like properties and other functions,and can prevent breast and prostate cancer,cardiovascular diseases and diabetes.Due to their low bioavailability,dietary lignans must be converted into enterolignans such as enterodiol (END) and enterolactone (ENL) to exert their beneficial effects.The conversion of dietary lignans results from the activities of both dominant and subdominant anaerobic bacterial communities in the human intestinal tract.Therefore,the bioavailability of dietary lignans can be improved by transforming them in vitro.Biotransformation is a much more economical,efficient and environmentally friendly method of mass production of enterolignans from dietary lignans than chemical synthesis.The structure,species and distribution of lignans were briefly described,and the intestinal microbial metabolism mechanism of lignans were discussed,as well as the research progress of microbial and enzymatic transformation of lignans in vitro were reviewed.
  • Application of β-glucosidase activity stabilization technology in citrus flavor enhancement
    ZHANG Chen, JIA Meng, MA Yaqin
    Food and Fermentation Industries. 2021, 47(11): 303-309. https://doi.org/10.13995/j.cnki.11-1802/ts.025919
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    The aroma of citrus processing products is one of the evaluation indexes to measure the quality of citrus products. The aroma precursors and citrus bitter substances existing in the form of bond state are the direct factors affecting the aroma of citrus products. The application of β-glucosidase can not only hydrolyze the bonded aroma substances to promote the release of aroma components, but also hydrolyze naringin into naringenin without bitterness under the synergistic effect of rhamnosidase to reduce the formation of bitterness of products, and then improve people's perception of aroma. However, the activity of β-glucosidase was not stable in the actual environment, which was greatly inhibited by various internal and external factors. In this regard, this paper summarizes the current situation of how to improve the stability of β-glucosidase activity in the complex environment of citrus processing, in order to provide reference for the better application of β-glucosidase in citrus processing products.
  • Application and consideration of Case-Based Teaching combined with Audience Response System in the online teaching of Principles of Food Preservation
    ZHAO Lei, LIU Xingxun, HU Zhuoyan, YU Xiaoling, WANG Kai, DENG Ruijun
    Food and Fermentation Industries. 2021, 47(11): 310-314. https://doi.org/10.13995/j.cnki.11-1802/ts.026618
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    With the development of education reform,the mode of online teaching has become one of the most predominant methods of higher education.Focusing on the teaching contents and objectives of Principles of Food Preservation,a core course for students majoring in food science and engineering,the integrated platform and online teaching approaches such as TenCent online education classroom were used.A comprehensive teaching methods combining case-based teaching (CBT) and audience response system (ARS) was carried out during the online teaching.The teaching effect of this comprehensive teaching method was analyzed based on questionnaires.The results showed that applying a completely online teaching approach with the combination of CBT and ARS teaching modes in the delivery of Principles of Food Preservation significantly improved the ability of autonomous learning and studying interest of students,and promoted the interactive communications between teachers and students,and also that among students.These approaches could compensate for the drawbacks of completely online teaching,and promote the students' ability of analyzing and solving problems.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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