15 August 2021, Volume 47 Issue 15

    

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  Improving thermostability of transglutaminase by introducing intramolecular disulfide bonds

  DU Jianhui, LIU Song, LU Xinyao, CHEN Jian

  Food and Fermentation Industries. 2021, 47(15): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.027052

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  Streptomyces mobaranensis transglutaminase TGase is an important food enzyme, which is widely used in protein-based food modification. In order to improve the thermostability of TGase, intramolecular disulfide bonds were introduced. Firstly, based on the crystal structure of wild-type TGase (PDB∶1iu4), the simulated structure of TGase thermostable mutant MS (S2P-S23V-Y24N-S199A-K294L) was constructed. Secondly, the disulfide bonds were predicted by Disulfide Design 2.0. According to the free energy of disulfide bonds formation, 12 disulfide bonds mutant were selected and expressed in Escherichia coli BL21(DE3). Finally, the enzymatic properties of the purified mutants were characterized, and the stabilization mechanism was analyzed. The results showed that the residual enzyme activities of D118C-K121C, P244C-E249C and P22C-Q328C were 77.39%, 71.58% and 91.06% higher than MS after treated at 60 ℃ for 20 min, respectively. Compared to MS, the t_1/2 (60 ℃) and t_m of MS-P22C-Q328C increased by 2.06 times and 1.06 ℃, respectively, but its specific activity was decreased by 13.2%. The simulated structure analysis showed that the new disulfide bonds might by reducing the rigidity of the two highly flexible loops in MS-P22C-Q328C to enhance the thermostability of TGase.
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  Cloning of promoterregion of hydroxylizoyl β-ACP dehydrase gene from Lactobacillus plantarum CGMCC8198 and its cold shock response

  ZHOU Chenghui, ZHAO Yang, WANG Dehang, XI Maosheng, LUO Xuegang

  Food and Fermentation Industries. 2021, 47(15): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.026047

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  Temperature has an important effect on the storage and application of lactic acid bacteria (LAB). In order to explore the temperature-regulated promoter with cold shock response of LAB, the transcriptome sequencing of Lactobacillus plantarum CGMCC8198 at 4 ℃ and 37 ℃ was carried out and analyzed. The upstream region of hydroxylizoyl β-ACP dehydrase gene fabZ was analyzed and the promoter was predicted. Finally, the reporter plasmid was constructed with enhanced green fluorescent protein and fabZ promoter in Escherichia coli. Real-time PCR and Bioinformatics analysis showed that fabZ was related to the hypothermia response and could up-regulated by low-temperature. A strong promoter sequence was predicted in the 500 bp upstream of fabZ. The nucleotide positions in the Pribnow box (TGTAAC) and the Sextama box (TTACCG) were similar to classical ones. The relative fluorescence intensity of E. coli mediated by fabZ promoter at low temperature were increased by 0.30, 1.38 and 0.42 times after incubation at 14℃ for 20, 40 and 60 min, respectively. The results showed that fabZ of L. plantarum was up-regulated at low temperature, made a certain foundation to explore the cold shock response of L. plantarum and the mechanism of fabZ, as well as to construct a low-temperature induced expression vector of L. plantarum.
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  Breeding of tannase-producing Aspergillus carbonarius using ARTP mutagenesis and fermentation optimization

  DONG Xianxian, WU Xiaojiang, ZHANG Yulong, WU Xiaodan, WAN Yin, LIU Chengmei, FU Guiming

  Food and Fermentation Industries. 2021, 47(15): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.026252

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  In order to obtain high yield of tannase, atmospheric room temperature plasma (ARTP) was used to mutagenize Aspergillus carbonarius FCYN212 and fermentation parameters were optimized. The results showed that NCUF M8 with high tannase activity was successfully selected after ARTP mutagenesis, bromophenol blue circle screening and fermentation. The tannase activity of NCUF M8 was 0.212 U/mL, which was 57% higher than that of parent strain (0.135 U/mL). After eight consecutive generations and fermentation tests, the tannase activity levels were kept at 0.208 U/mL, which indicated that it had a good genetic stability. The optimal fermentation conditions were as followed: fermentation time of 4 d, inoculation of 2%, tannic acid of 60 g/L, dissolved oxygen concentration of 45%, and an addition time of inducer at 36 h. The tannase activity of NCUF M8 reached 1.377 U/mL under the optimized conditions, which was 549% significantly higher than original strain of 0.212 U/mL (P<0.05). The results provided a theoretical basis for the mutation breeding of tannase producing strain. Besides, it could reduce the production cost of tannase industrial production.
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  Optimized bio-conversion of L-phenylalanine to 2-phenylethanol in Metschnikowia sp.

  SHI Rongchao, LIU Sasa, HOU Yangyang, ZHANG Mengyao, GONG Jia, JIANG Xiaonan, YANG Xiaobing

  Food and Fermentation Industries. 2021, 47(15): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.026271

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  To improve production efficiency of 2-phenylethanol (2PE) from L-Phe by Metschnikowia sp., a high-yield 2PE strain CICC 1467 was screened from four candidate Metschnikowia strains. Then, factors were investigated to enhance the production of 2PE, including L-Phe dosage, carbon source, initial pH, temperature, and inoculation volume. Furthermore, the fermentation ability of CICC 1467 under non-sterile conditions was investigated. Under optimal conditions, the final 2PE and molar yield reached 2.24 g/L and 0.76, respectively. The condition were as follows: L-Phe 4 g/L, glucose 50 g/L, initial pH 3.0, 25℃, inoculation volume 5%, 44 h, and with non-sterilized tap water as the solvent. The results represent the highest molar yield compared with the ever reported of 2PE from L-Phe by Metschnikowia. The study proved that Metschnikowia sp. had the ability to synthesize 2PE efficiently, and important reference value for microbial synthesis of 2PE.
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  Screening,identification and enzyme characteristics of alginate lyase-producing strains from the gut of Monodonta labio

  LIU Yaotian, XI Maosheng, ZHAO Yang, LI Yuechan, LUO Xuegang

  Food and Fermentation Industries. 2021, 47(15): 29-35. https://doi.org/10.13995/j.cnki.11-1802/ts.026144

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  High-yield alginate lyase producing strain ML17 was screened from the intestinal tract of Monodonta labio in the North-South intertidal zone of China by sodium alginate as the sole carbon source. The strain was identified as Vibrio sp. ML17 (CGMCC NO. 20377) by morphological analysis and 16S rRNA. The results of Wagstsuma blood agar plate analysis showed that ML17 was non-hemolytic. Single factor results showed that ML17 optimal conditions as follows: sodium alginate of 5 g/L, tryptone of 5 g/L, NaCl of 30 g/L, pH 7-8 and 30 ℃. Vibrio sp. ML17 reached the growth plateau after 10 h under the optimal conditions, and the highest enzyme production was achieved after 14 h. In addition, the activity of alginate lyase was 26.31 U/mL. The optimal temperature pH was 40 ℃ and 7.5, respectively. It had certain thermal-stability at 40 ℃ and 45 ℃. Under the condition of 5 mmol/L Na⁺ and Ca^{2 +}, the activity was significantly promoted, while Fe^{2 +}, Cu^{2 +} and Zn^{2 +} inhibited. Further application results showed that Vibrio sp. ML17 could effectively degrade brown algae, and the degradation rates of kelp and sargassum reached 44.0% and 38.9% after 72 h, respectively. Vibrio sp. ML17 could have good application potential in the preparation of alginate oligo-saccharides and the control and removal of alginate in aquaculture.
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  Changes of aroma perception and flavor component volatility in the process of dilution in Chinese light-flavor Baijiu

  LU Jialing, CHEN Shuang, XU Yan

  Food and Fermentation Industries. 2021, 47(15): 36-42. https://doi.org/10.13995/j.cnki.11-1802/ts.027157

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  The high-quality and low-alcohol is the direction of Chinese Baijiu industry development. The analysis of the changes of aroma perception and flavor components volatility during dilution is the basis for the regulation of low-alcohol Chinese Baijiu flavor quality. Chinese light-flavor Baijiu was used as sample. The changes of the aroma attribute intensities were characterized by quantitative description analysis (QDA). The results of QDA showed that six aroma attributes had significant changes, while mild aroma and sweet aroma attributes had no significant changed. The intensities of aroma attributes such as fruity aroma, sour aroma and ethanol aroma were significantly reduced, while grain aroma, bran odor and musty odor were significantly increased. Besides, the volatility of flavor substances was analyzed by static headspace combined with ion mobility (SHS-GC-IMS). Twenty-seven compounds were detected by SHS-GC-IMS. There were 12 compounds have significant changes with different trends. The results indicated that the influences of alcohol content on the release of aroma compounds and the perception of aroma attributes were greater than substance concentration. What’s more, the unpleasant musty and bran odor increased significantly during dilution. Thus, the alcohol content might be a significant factor in regulating the flavor quality of Chinese light-flavor Baijiu with low-alcohol.
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  Control and reduction of n-butanol synthesis during Baijiu fermentation interfered with Clostridia in pit mud

  GOU Wenjun, FANG Fang

  Food and Fermentation Industries. 2021, 47(15): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.026390

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  Higher alcohols (HAs) are flavor substances in Chinese Baijiu, but the high content of HAs makes the Chinese Baijiu spicy and may cause discomfort after drinking. This work aims to reduce n-butanol during fermentation by addition of strain with low n-butanol synthesis ability. Eight Clostridium strains were isolated from the pit mud of Luzhou-flavor Baijiu. Among them, Clostridium beijerinckii 6Y-1 produced the highest level of n-butanol, which was 1 013-8 956 times than other Clostridia. Clostridium tyrobutyricum ZY-4 produced the lowest level of n-butanol, and it could significantly reduce the n-butanol level of C. beijerinckii 6Y-1 by co-cultivation. In a simulated Chinese Baijiu underground fermentation system, C. tyrobutyricum ZY-4 reduced the amount of n-butanol by 30.05%, significantly increased the content of ethyl caproate and ethyl caprylate, and had no obvious impact on the amount of the main volatiles. It had been confirmed that C. tyrobutyricum ZY-4 produced acetic acid and butyric acid via branch metabolic pathways, thus reduced the n-butanol anabolism of C. beijerinckii 6Y-1. The results laid important theoretical fundamental and gave a good reference in working out strategies for reduction and control of n-butanol synthesis in mixed fermentation system.
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  Effects of fortifying patterns on the characteristics of strong flavor type Daqu

  CHEN Xiaoru, HUANG Jun, ZHOU Rongqing, ZHANG Suyi, DONG Yi, WANG Chao, WANG Xiaojun, WU Chongde, JIN Yao

  Food and Fermentation Industries. 2021, 47(15): 50-55. https://doi.org/10.13995/j.cnki.11-1802/ts.026190

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  Similarities and differences of metabolic components and microbial communities in strong-flavor type Daqu that fortified by isolate culture and high quality Daqu powder, which were referred as C and S samples, were investigated by polyphasic examination approaches. The results indicated that there were significant differences of the microbial community diversity, physicochemical properties and volatiles between C and S samples. When fortified by isolate, the abundance of bacteria and fungi increased. The diversity of fungi increased, while bacteria and physicochemical indexes decreased. The content of pyrazines and alcohols were enhanced by 5 074.49% and 440.50%, respectively. Nevertheless, the richness and diversity of bacteria increased, while the fungi decreased in S samples. Besides, the contents of major volatiles, including esters, alcohols, acids and pyrazines were increased significantly. The esterification ability was enhanced by 34.41%, meanwhile, some unique components were only detected in S sample, such as caryophyllene (209.06±15.07) μg/kg and ledol (183.88±15.07) μg/kg. The results laid the foundation for the bioturbation effect of fortified Daqu on microbial communities and metabolic profiles.
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  Rapid screening of industrial brewer’s yeast with low acetaldehyde yield by multi-round ARTP mutagenesis

  SUN Kecheng, YIN Hua, ZHAO Xinrui, CHEN Lu, LI Jianghua, HOU Xiaoping, DU Guocheng

  Food and Fermentation Industries. 2021, 47(15): 56-62. https://doi.org/10.13995/j.cnki.11-1802/ts.026409

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  Acetaldehyde is a major carbonyl compound in beer which influences the flavor and stability. The metabolism of yeast is the major source of acetaldehyde for beer. In order to select Saccharomyces cerevisiae with low acetaldehyde and superior fermentability, the industrial Lager yeast was mutated by multi-round ARTP. In addition, disulfiram and acetaldehyde with different contents were added for screening and domesticating mutants. Next, the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase were measured in the initially screened strains. Furthermore, the industrial brewer's yeast with low acetaldehyde was obtained which showed few differences in the major aroma substances, fermentability and biological characteristics. The results showed that in the Lager-16 fermented beer the acetaldehyde decreased by 61.63% from 42.03 mg/L to 16.51 mg/L, and the main aroma components, alcohol, original wort, fermentation rate, growth curve and flocculability were no obvious differences with Lager yeast. Therefore, Lager-16 was the most promising strain for industrial lager beer. The results could provide a theoretical basis for further developing industrial brewer’s yeast and industrial production of high-quality beer.
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  Effect of enzyme extrusion on characteristics of barley flour and whole-barley beer brewing

  ZHAO Shuna, JIAO Aiquan, YANG Yueyue, WU Wenqi, JIN Zhengyu

  Food and Fermentation Industries. 2021, 47(15): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.026307

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  The technology of whole-barley beer brewing avoids the problem of high-water and high-heat consumption in traditional malting process, which meets the requirements of green production. However, the starch molecules of un-malted barley are regularly arranged leading them hard to be enzymatically decomposed. Thus, it is necessary to adopt a proper pretreatment. In this study, the pretreatment of enzymatically extruded whole-barley (EEWB) was used to thermally modify barley flour in comparison with two traditional heat pretreatments, steam cooking and high-pressure cooking. The results showed that the enzymatic extrusion destroyed the granular structure of starch, leading to a large number of pores appearing on the surface. The water solubility was significantly enhanced, and gelatinization degree reached up to 98.52%. Differential scanning calorimeter showed no change in enthalpy. Approximate 70% of the starch was degraded into oligosaccharides and dextrin. The peak viscosity of EEWB was extremely lower than that of original barley flour (only 1/24). The gelatinization and degradation degree of EEWB were better than those treated by steam cooking and high-pressure cooking. The carbon and nitrogen sources in EEWB materials met the needs of yeast growth, and the alcohol content of finished beer reached to 4.90%. Overall, the pretreatment of EEWB was beneficial to extend the market of whole-barley beer.
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  Screeningand evaluation of Lactobacillus for treatment of periodontitis

  XU Wanqing, ZHANG Qiuxiang, ZHENG Yanyi, ZHAO Jianxin, MA Fangli

  Food and Fermentation Industries. 2021, 47(15): 70-76. https://doi.org/10.13995/j.cnki.11-1802/ts.025948

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  Bacterial biofilm model of periodontitis and cell model of periodontitis were applied to screen Lactobacilli strains for treating periodontitis. Lactobacilli were evaluated by inhibiting the amount of biofilm formation, reducing the ability of inflammatory factors IL-1β, IL-8, TNF-α, and regulating the expression levels of Claudin-1 and Occludin. Lactobacillus plantarum CCFM1137 and Lactobacillus fermentum CCFM1139 were screened, which could inhibit the formation of mixed bacterial biofilm, reduce oral inflammation, and regulate the expression of tight junction protein. Then the oral probiotic properties of the two Lactobacilli strains were evaluated by measuring the lysozyme tolerance ability, self-forming ability, self-polymerization ability and co-polymerization ability. The results showed that L. plantarum CCFM1137 and L. fermentum CCFM1139 have application potentials as oral probiotics for treating periodontitis.
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  Potentials of Lactobacillus strains as oral probiotics candidates

  YU Yi, WANG Chaoyue, WU Zhengjun, ZHANG Jia, WU Tianci

  Food and Fermentation Industries. 2021, 47(15): 77-83. https://doi.org/10.13995/j.cnki.11-1802/ts.026448

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  Four Lactobacillus strains were evaluated in vitro by demonstrate high hydrophobicity, electrostatic charge, tolerance to lysozyme and lower biofilm formation ability. The auto-aggregation ability of four tested Lacticaseibacillus rhamnosus B6, Limosilactobacillus fermentum B44, Lacticaseibacillus casei LC2W and Lactiplantiacillus plantarum ST-III were 37.67%-60.89%, while their co-aggregating with Streptococcus mutans, the predominant pathogen causing dental caries in oral cavity, reached 63.47%, 46.42%, 60.5% and 61.51%, respectively. When cocultured with S. mutans in BHI containing 3 g/L sucrose, they could reduce the formation of S. mutans biofilm by 31.04%-54.28%, which might be attributed to synergetic effect of organic acids as well as other antagonistic substances produced by Lactobacilli. In conclusion, four tested strains have potentials as oral probiotics candidates in preventing dental caries.
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  Effect of fermented hemp seed protein on the cellular oxidative stress with HepG2 cellular model

  LI Haizhi, Wang Shubin, GUO Shanshan, YU Youqiang, LIU Yifeng, PAN Cong, WU Yimin, ZHOU Zhiqiao, XIA Kai, LI Yali

  Food and Fermentation Industries. 2021, 47(15): 84-89. https://doi.org/10.13995/j.cnki.11-1802/ts.026264

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  To evaluate the antioxidant capacity of fermented hemp seed protein powder, oxidative stress of HepG2 cells was induced by 2,2′-azobis(2-methylpropionamidine)dihydrochloride (AAPH) to establish the model. The antioxidant activity was measured by reactive oxygen species (ROS), malondialdehyde (MDA), the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px),and the expression of antioxidant related genes in HepG2 cells. The results showed that the activities of SOD and GSH-Px were significantly increased (P<0.05), while ROS and MDA were significantly reduced (P<0.05) after the treatment with fermented hemp seed protein powder. The expression levels of NQO1, Nrf2 and HO-1 mRNA in fermented hemp seed protein powder were increased. The results showed that the Nrf2 pathway was activated by fermented hemp seed protein powder to alleviate the oxidative stress damage of HepG2 induced by AAPH.
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  Hypoglycemic effect and regulatory pathway of different polysaccharide components from dandelion root

  WU Yanan, ZOU Hui, LIU Yuqian, CHEN Yilun

  Food and Fermentation Industries. 2021, 47(15): 90-97. https://doi.org/10.13995/j.cnki.11-1802/ts.026115

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  DP1, DP2 and DP3 were prepared from crude polysaccharide by ethanol fractional precipitation chromatography. The hypoglycemic activity of polysaccharides from dandelion root was studied by cell and animal experiments. The results showed that DP2 had the best hypoglycemic effect. All the three polysaccharides could improve the glucose tolerance of diabetic mice, and DP2 had the best effect. Compared with the model group, the contents of TC, TG and LDL-C in the polysaccharide intervention group were significantly decreased, while the content of HDL-C was significantly increased which indicating that the three components had benefit on dyslipidemia. In addition, dandelion root polysaccharide had a certain protective effect on the liver. The liver glycogen content of DP1 was the highest in type 2 diabetic mice and the glucose consumption of DP2 was the highest in HepG2 insulin resistance model. While, DP3 showed obvious protective effect on damaged islet cells. Based on these results, it could speculate that the molecular structure of the three kinds of dandelion root polysaccharides was different, which makes them have different hypoglycemic effects.
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  Effect of structure of hull-less barley on the starch digestion in vitro

  ZHANG Yilin, XIE Yong, YI Chuanhu, LIU Xiong

  Food and Fermentation Industries. 2021, 47(15): 98-103. https://doi.org/10.13995/j.cnki.11-1802/ts.026179

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  To investigate the mechanism of whole-grain hull-less barley in regulating blood glucose in vitro, the content of β-glucan in hull-less barley and its factors were analyzed. In addition, the microstructure, particle size and pasting characteristics of hull-less barley were analyzed by using the scanning electron microscope, laser scanning confocal microscope, laser particle size analyzer and rapid viscosity analyzer, respectively. Subsequently, the impact of β-glucan, cellulose and protein on the digestion of starch in hull-less barley powder were evaluated. The results showed that removing β-glucan and cellulose from hull-less barley increased the starch digestibility, however, omitting gastric digestion could significantly limit the rate of starch digestion. Interestingly, the digestion of pure starch was not inhibited but improved slightly by adding a single β-glucan or protein. Similar results were observed in pasting viscosity. Moreover, compared with the content (5.60±0.06)% of β-glucan in whole hull-less barley, this value increased by 3.9% and 8.8% by removing protein and starch, respectively. The particle size of hull-less barley powder was reduced after the β-glucan or protein was removed. Besides, the microstructure also showed that β-glucan was located in the cell wall of hull-less barley, and the starch granules were distributed in the cell. These results indicated that the inhibitory effect of β-glucan on starch digestion depended on the intact structure of hull-less barley. Meanwhile, the activity of amylase was not retarded by β-glucan. Therefore, it is necessary to remain its intact structure as far as possible to ensure the physiological effect when processing the hull-less barley and its related products.
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  Effects of dextran molecular weight on characteristics of BSA-dextran conjugates

  ZHANG Xiaoyan, MENG Lingli, WU Zijian, LIU Dandan, ZHAO Yingtao

  Food and Fermentation Industries. 2021, 47(15): 104-110. https://doi.org/10.13995/j.cnki.11-1802/ts.026173

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  BSA-dextran conjugates (BDC), which was composed of bovine serum albumin (BSA) and dextran (DEX) with different molecular weights (1 k, 5 k, 70 k and 100 kDa), was prepared by dry heating grafting method. And then, the influence of dextran molecular weight on the structure of BSA and also the rheological properties of BDC emulsion was explored. Results of SDS-PAGE electrophoresis, infrared spectrum analysis and BDC graft degree proved that the dry-heat grafting reaction had occurred, and the molecular weight of dextran affected the grafting degree. In the tertiary structure of the copolymer, BDC 5 becomes looser, and the change of the structure caused the hydrophobic interaction between molecules to decrease. The surface hydrophobicity reached (6.876±0.69), and the emulsifying activity index reached (49.06±0.85) m²/g; BDC 100 possessed the highest emulsification stability(57.357±1.02). Grafting of dextran to BSA could improve the foaming and foam stability of BSA; the rheological properties of the emulsion indicated that,with the molecular weight of dextran increased, the viscosity of BDC also increased and BDC 100 having the largest viscosity. This research results provide a theoretical basis for improving the functionality of bovine serum albumin and understanding the modification mechanism of bovine serum albumin.
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  Preparation and structure analysis of soybean protein isolate/konjac glucomannan complex fat substitute

  LEI Ailing, FAN Shengyu, WANG Yanan, CHEN Hourong, ZHANG Fusheng

  Food and Fermentation Industries. 2021, 47(15): 111-119. https://doi.org/10.13995/j.cnki.11-1802/ts.026544

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  In this paper, a composite of fat substitute was prepared using soy protein isolate (SPI) and konjac glucomannan (KGM) as raw materials. On the basis of a single-factor experiment, the optimal process parameters of SPI/KGM composite fat substitute were obtained. The total solid content and KGM were 8% and 0.8% respectively, with heating at 87 ℃. Under these conditions, the expansion ratio of the prepared SPI/KGM composite fat substitute was 53%, and the viscosity was 233.3 Pa·s. By the analysis of particle size distribution, it showed that the particle size of 50% was about 8.75 μm after micronization treatment for 20 min. Furthermore, scanning electron microscopy analysis found that the composite fat substitute had a fine and smooth appearance after micronization, which could be made as fat substitute. The fat substitute prepared by soybean protein isolate and konjac glucomannan was similar to fat in appearance, and had ideal functional characteristics in terms of rheological properties and expansion rate. The results provided data support for deep research and utilization of composite fat substitutes.
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  Migration and safety assessment of primary aromatic amines and two plastic additives from PET/PE composite films

  LUO Renjie, LIN Qinbao, YAN Jianwei, MA Junjie, LI Zhong

  Food and Fermentation Industries. 2021, 47(15): 120-128. https://doi.org/10.13995/j.cnki.11-1802/ts.026615

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  Detection for PET/PE composite film was conducted by ultra high-performance liquid chromatography mass spectrometry (UPLC-MS/MS), and one primary aromatic amines (PAAs) Bis(4-aminophenyl) sulfide as well as two plastic additives erucamide (EAD) and antioxidant 2246 (AO2246) were detected. Then the migration of PET/PE and PET/AL/PE in composite films under 40 ℃/10 d and 70 ℃/2 h conditions immersed in three kinds of simulants (4% acetic acid, 10% and 95% ethanol) were carried out. The proposed method could simultaneously to determine 25 PAAs and EAD in ESI+ mode, and also to investigate AO2246 in ESI-mode. It was validated in terms of linearity, matrix effect error, detection and quantification limits, repeatability and intermediate precision. The quantitative method presented recoveries ranging from 82.7% to 119%, with a precision (RSD) lower than 12.5% for the 27 substances. Based on the experimental results, several conclusions were drawn as follows. Firstly, the species and amount of PAAs migrated at 40 ℃/10 d were higher than those at 70 ℃/2 h. And time was the main factor affecting PAAs’ migration and higher temperatures may lead to more PAAs released. Secondly, the migration of both PAAs could be effectively reduced by aluminum layer at a low temperature. Thirdly, the difference among the results in three kinds of simulants suggested that pH could also has an impact that acidic condition weakened PAAs’ migration. Last but not the least, the migration of EAD and AO2246 was lower than TTC safety threshold and national standard GB 9685 respectively. However, PAAs’ content could not meet the requirement of European Union standard, which indicates high safety risk.
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  Extraction and separation of protein fromquinoa (Chenopodium quinoa Willd.)

  TANG Zixiao, LI Junhua, ZHU Xiaojun, YANG Yanjun

  Food and Fermentation Industries. 2021, 47(15): 129-136. https://doi.org/10.13995/j.cnki.11-1802/ts.026708

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  Quinoa protein is considered a promising protein source for human consumption due to its high nutritional value. However, there is still a lack of study on the preparation of quinoa protein. In this study, the effects of alkali extraction conditions on the extraction rate of quinoa protein were investigated. The application of ultrafiltration technology in the purification of protein was also discussed. The optimum extraction conditions were as follows. The extraction temperature was 35 ℃ for 3 h and the proportion of materials was 1∶10 with 1 g/L NaOH. Quinoa protein concentrate could be obtained after ultrafiltration twice using PES50 ultrafiltration membrane at 0.2 MPa. The results showed that the yield of quinoa protein was increased by 81.24%, and the purity reached 60.12%. Albumin and globulin were the main components of quinoa protein. The analysis of amino acid composition and evaluation of nutritional value showed that the protein concentrate obtained by ultrafiltration retained the balanced amino acid composition of quinoa protein. This study indicates that separating quinoa protein with an ultrafiltration membrane is feasible.
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  Proteases for preparation of DPP-IV inhibitory peptide from yak milk casein and process optimization

  WANG Lingli, LIU Tongjie, ZHANG Lanwei, GONG Pimin, YI Huaxi

  Food and Fermentation Industries. 2021, 47(15): 137-141. https://doi.org/10.13995/j.cnki.11-1802/ts.026782

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  The objective of this study was to select proteases for preparation of DPP-IV inhibitory peptide from yak milk casein and optimize the enzymatic process. The hydrolytic proteases were screened by simulated enzymatic digestion of yak milk casein, and then single and multiple enzyme hydrolysis were carried out. The results showed that the best enzyme combination for the preparation of DPP-IV inhibitory peptide was alkaline protease, papain, and bromelain. The optimal enzymatic process for the preparation of DPP-IV inhibitory peptide was 64 ℃, 460 W of ultrasonic power, 82 min of ultrasonic, 0.5 h hydrolysis of alkaline protease, papain and bromelain with 3 000 U/g in turn. DPP-IV inhibition rate and hydrolysis degree of the final hydrolysate were (67.05±0.79)% and (30.57±0.72)%, respectively. The results indicated that the multiple enzyme hydrolysis combined with ultrasonic pretreatment could be applied to the hydrolysis of yak milk casein to obtain the DPP-IV inhibitory peptide with high active.
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  Production of Monacolin K by solid-state fermentation of pomelo by-products with Monascus ruber 9901

  LIU Xiaoning, QIAN Gaofei, FU Manqiong, FU Jie, DAI Haimin, ZHANG Bobo

  Food and Fermentation Industries. 2021, 47(15): 142-149. https://doi.org/10.13995/j.cnki.11-1802/ts.026551

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  Functional Monascus with Monacolin K as the main component attracts increasing attentions in the health industry for many years. In order to broaden the source of raw materials for the production of functional Monascus and reduce the production cost, Monacolin K was produced by solid-state fermentation of different kinds of food by-products with Monascus ruber 9901. The appropriate pomelo capsule by-products were used as substrate to conduct single-factor experiments, including the initial water content, inoculant amount, carbon source type, lactose addition amount, and fermentation time. The response surface design was further conducted. The results showed that the optimal conditions for the production of Monacolin K were 46.4% initial water, 8.5% inoculation, 3.4% lactose, and incubated at 30 ℃ for 2 d followed with 25 ℃ until 22 d. Under the optimal conditions, the maximal yield of Monacolin K reached up to 6 984.9 mg/kg. This study could make full use of the pomelo capsule by-products to produce value-added products by solid-state fermentation, which has research significance and practical application potential.
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  Effect of pasteurization, microfiltration and ultraviolet-C treatments on microorganism counts and bioactive proteins in goat milk

  XU Shu, LIU Dasong, LI Zhibin, ZHANG Wenjin, ZHAO Lei, ZHOU Peng

  Food and Fermentation Industries. 2021, 47(15): 150-156. https://doi.org/10.13995/j.cnki.11-1802/ts.026572

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  This study compared the effects of high-temperature short-time (HTST) pasteurization, microfiltration (MF) with 1.4 or 0.8 μm pore diameters, and ultraviolet-C (UV-C) irradiation treatments on microorganisms and bioactive proteins in goat skim milk. Bacteria reduction, which with MF-1.4, MF-0.8 and UV-C treatments, reached the same level as HTST. Moreover, MF-1.4 and MF-0.8 treatments can effectively trap spores and somatic cells, however, HTST and UV-C treatments have no significant effect on them. Bioactive lactoferrin, immunoglobulin A (IgA), IgG, xanthine oxidase, lactoperoxidase and IgM were retained at 86%, 68%, 51%, 49%, 47% and 28% using HTST. And above indicators showed 90%, 88%, 87%, 72%, 97% and 94% using MF-1.4 and 82%, 82%, 80%, 70%, 85% and 88% using MF-0.8. Using UV-C, these indexes were 94%, 91%, 75%, 86%, 93% and 97% respectively. Besides, native serum proteins were retained at 84% using HTST, and completely using MF-1.4, MF-0.8 and UV-C. Carbonyls were increased by 18% and 19% using HTST and UV-C, and sulfhydryls were reduced by 7% using HTST, while both were unaffected using MF-1.4 and MF-0.8.Furthermore, flux for 1.4 μm MF was higher and remained steady after an initial decrease of 41%, while flux for 0.8 μm MF decreased progressively by 85% until end of processing which resulting in complete and 74% passages of casein micelles using 1.4 and 0.8 μm MF, respectively. These results showed that MF-1.4 treatment had a better effect and application potential for microbial removal and bioactive protein retention.
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  Effect of high temperature hydrothermal treatment on structure and functional properties of soybean protein isolate

  LIU Ziwei, ZHU Mingming, WANG Fengxin, ZHAO Qiang, XIONG Hua

  Food and Fermentation Industries. 2021, 47(15): 157-164. https://doi.org/10.13995/j.cnki.11-1802/ts.026463

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  In this work, the effects of high temperature and hydrothermal treatment on the structural and functional properties of soy protein isolate (SPI) were investigated. Under the neutral condition, 1% (mg:mL) soy protein isolate was treated at 70, 90, 120, 150, 170, 200 ℃ for 30 min, respectively, and the changes in protein structure, solubility, surface hydrophobicity, emulsification, and emulsification stability were measured before and after treatment. The fitting of the infrared spectrum showed that the α-helix content of SPI increased, meanwhile the β-sheet content decreased significantly. Moreover, with the treatment temperature increased, the maximum emission wavelength was redshifted and the maximum emission of the samples treated with high temperature and hydrothermal treatment at 200 ℃ occurred the maximum redshift. Especially, as the treatment temperature increased to 90 ℃, the solubility of SPI was increased gradually, which may due to the production of soluble aggregates. The solubility of SPI was the minimum when the treatment temperature was 120 ℃. Furthermore, with the temperature rose, the solubility was increased again until 200 ℃. On the other hand, the Zeta potential of SPI was decreased with the increase of treated temperature, which showed the system was unstable and easy to aggregate. Besides, the particle size and turbidity of SPI treated at 170 ℃ and 200 ℃ was increased obviously which indicating that SPI formed soluble aggregates. The surface hydrophobicity and emulsifying activity indexes of SPI were both increased first and then decreased, and both values reached the maximum when the treatment temperature was 90 ℃. While the emulsification stability increased with the increase of temperature. This research could provide a theoretical and direction for the thermal aggregation modification of plant protein, especially for soybean protein.
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  Effects of microwave pretreatment and cooking on digestion and physicochemical properties of red rice

  ZHANG Zijing, ZHU Fan, SUN Juan, LI Yan, QIAN Haifeng, WANG Li

  Food and Fermentation Industries. 2021, 47(15): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.026611

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  In this study, the influence of microwave pretreatment on the physical and chemical properties of red rice was investigated, and the differences in digestion characteristics of red rice were also compared with different cooking methods. The results showed that microwave pretreatment reduced the starch crystallization rate of red rice flour by 15.1%, and the peak viscosity, trough viscosity, and final viscosity were reduced by 83.7%, 76.7% and 82.5%, respectively. For red rice cooked under atmospheric boiling, pressure boiling and atmospheric steaming, microwave pretreatment destroyed the crystalline structure of starch and increased the in vitro digestibility of starch by 4.04%, 14.77% and 7.77%, respectively. These results indicated that microwave pretreatment could effectively increase the gelatinization degree of red rice after cooking. And it could also reduce the density of chain packing in the amorphous region of starch granules and increase the starch hydrolysis rate.
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  Effect of microwave extraction on rheology and biological activity of lily polysaccharide

  HUANG Qunhui, HUANG Zhiyun, TIAN Wenjing, LI Zhengdou, DING Ling, SHI Jinhan, MA Wangjun, MA Yuting, ZHANG Ji

  Food and Fermentation Industries. 2021, 47(15): 171-177. https://doi.org/10.13995/j.cnki.11-1802/ts.026501

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  Different power, time and temperature were optimized in microwave-assisted hot water extraction method to extract LPS. And the preliminary structural of LPS was characterized by FT-IR. To study the rheological properties of LPS, and its fluidity and thixotropy, the antioxidant activities in vitro of LPS extracted by seven different microwave-assisted methods were compared. The results showed that the LPS extracted by FT-IR under different microwave conditions had the characteristic absorption peaks of polysaccharides (at 3 382, 2 928, 1 636, 1 415 and 802 cm^-1), which indicating that the LPS were an acidic polysaccharide. The results of rheological properties showed that the LPS extracted with different microwave conditions had different degrees of fluidity and thixotropy. And antioxidant in vitro experiments showed that the LPS extracted with different microwave-assisted had antioxidant activities, it has important application value in medical research and production.
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  Effect of different treatments on structure and hypoglycemic properties of okara dietary fibers

  LI Jing, WU Congcong, YE Qin, TANG Qiwen, MENG Xianghe, NIE Xiaohua

  Food and Fermentation Industries. 2021, 47(15): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.026310

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  Water-insoluble dietary fiber (WIDF) and acid-alkali insoluble dietary fiber (AAIDF) from okara were treated by superfine grinding and colloid milling respectively in order to explore the changes in their structure and physicochemical properties. Glucose adsorption capacity, glucose dialysis delay index and amylase inhibition were used to characterize their in vitro hypoglycemic properties. The results showed that both superfine grinding and colloid milling could improve the physicochemical properties of WIDF and AAIDF (including water holding capacity, oil holding capacity and swelling capacity) (P<0.05), along with the obvious decreases in size and zeta potential. Scanning electron microscopic images demonstrated that superfine grinding and colloid milling destroyed the structures of these two dietary fibers to different degrees. Moreover, the treatment of superfine grinding and colloid milling, especially the latter, could significantly improve the in vitro hypoglycemic properties of the two dietary fibers. Therefore, colloid milling might be an effective method to improve the functionality of fiber foods, especially hypoglycemic properties. These results provide a theoretical basis for the development and utilization of okara dietary fiber as functional ingredients in diabetic foods.
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  Characteristics of Chlorella pyrenoidosa-fortified ready-to-eat sausage

  WANG Lu, XIAO Shan, YANG Xiaoying, HU Yaoyao, WANG Bo, CAI Yanxue, WANG Jihui, LI Lin

  Food and Fermentation Industries. 2021, 47(15): 185-190. https://doi.org/10.13995/j.cnki.11-1802/ts.026815

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  In order to explore the impact of Chlorella pyrenoidosa on the quality characteristics of meat products, the nutritional contents, lipid oxidation, protein oxidation, water holding capacity and sensory characteristic of sausages added different doses of chlorella (0%, 0.5%, 1.5% and 3.0%) were determined in this study. The results showed that addition of C. pyrenoidosa could significantly increase the contents of protein, pigment and vitamin(P<0.05). It could also enhance the water holding capacity and antioxidant capacity, extend the shelf life of sausages. And adding C. pyrenoidosa also imparted unique flavor and mouthfeel to the sausage. And the overall acceptability of 1.5% Chlorella-fortified sausage was the best. Overall, the results showed that addition of C. pyrenoidosa to sausage could improve the nutritional value of sausage, impart unique flavor and prolong the shelf life of sausage. These results suggest that C. pyrenoidosa has good application potential in the field of meat processing.
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  Processes of low-fat kefir fermented sausage with tea flavor

  SHI Wentian, SUN Lingling, LI Kun, KONG Lingwei

  Food and Fermentation Industries. 2021, 47(15): 191-197. https://doi.org/10.13995/j.cnki.11-1802/ts.024669

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  The kefir fermented tea flavor sausages was developed by using inulin, soybean, green tea extract and kefir as the fermentation agent. The formula of the product was studied by texture analyzer combined with sensory evaluation. And the optimal fermentation conditions of the product were determined by orthogonal test on the basis of single factor test with sensory score as evaluation index. The optimal formula of the product was: 56% lean pork, 10% fat, 10% inulin, 9% soybean fibroin, 15% tea extract, 2% salt, 0.4% sugar, 0.5% glucose, 0.01% monosodium glutamate, 0.2% five spices powder and 0.002% nitrite. The optimal fermentation conditions were: 0.4% starter, 30 ℃ and 27 h. Overall, it is feasible to produce fermented sausage by using a small amount of inulin and soybean fibroin instead of fat meat and lean meat; and by adding a small amount of tea extract and kefir as fermentation agent. Under this condition, the product has uniform color, harmonious tea flavor and fermented aroma, smooth taste and tightly texture.
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  The effect of tea polyphenol and curcumin on the quality of frozen mussel meat

  ZHU Shichen, ZENG Xi, LONG Guanyu, LYU Fei, ZHOU Xuxia, JIN Youding, DENG Shanggui, ZHOU Xiaomin, LIU Shulai, DING Yuting

  Food and Fermentation Industries. 2021, 47(15): 198-205. https://doi.org/10.13995/j.cnki.11-1802/ts.026393

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  The aim of this study was to investigate the effects of tea polyphenols (TP)-curcumin (CC) on the physicochemical quality, sensory characteristics, microbial community composition and microstructure of mussel meat in order to improve the frozen storage quality of mussel meat. The results showed that the water holding capacity and water activity of all mussel groups decreased during frozen storage, however, tea polyphenols-curcumin (TC) treatment group were significantly higher than those of control. Moreover, the mussel meat treated with tea polyphenols-curcumin (TC) had lower total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), bacterial count and better elasticity, chewiness, sensory quality, and the shelf life of frozen storage was prolonged by 1-2 weeks. And the mixture of 30 mg/mL tea polyphenols and 2.75 mg/mL curcumin had the best effect. In addition, the results of the scanning electron microscope indicated that mussels treated with the compound solution also had dense muscle fiber structure. Therefore, tea polyphenols-curcumin compound may be an effective method to improve the quality of mussel meat during frozen storage to further extend the frozen storage period.
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  Effects of constant pressure vacuum precooling on Chinese kale storage quality

  CHEN Yapeng, LIU Guishan, ZHANG Haonan, LI Yan, KANG Ningbo

  Food and Fermentation Industries. 2021, 47(15): 206-212. https://doi.org/10.13995/j.cnki.11-1802/ts.026686

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  The effects of constant pressure vacuum precooling on the Chinese kale storage quality were studied based on the characteristics of uneven temperature distribution and large temperature differences of leaf vegetables. The effects of precooling final temperature on the weight loss rate, chlorophyll, color, respiration intensity, ascorbic acid and malondialdehyde during the Chinese kale storage process were studied by setting pre-cooled final temperatures (0, 4, 8 ℃) and compared with traditional vacuum precooling in this paper. The results showed that constant pressure vacuum cooling could effectively and uniformly reduce the temperature difference between Chinese kale leaf and rhizome (average temperature difference within 1 ℃), and the storage quality was best after constant pressure vacuum precooling at 4 ℃. Compared with other precooling temperature treatment, the final temperature of 4 ℃ could effectively maintain the color and appearance of Chinese kale and decrease the degradation of chlorophyll and ascorbic acid content. Moreover, this treatment could also reduce respiratory intensity, inhibit the increase of weight loss rate and malondialdehyde content and prolong the shelf life of Chinese kale. The results provide a theoretical basis for vacuum precooling, storage and preservation of leafy vegetables.
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  Preparation and characteristics of konjac glucomannan-soybean protein isolate-capsanthin coloring composite gel

  ZHU Kun, LIU Yuanqin, FAN Shengyu, DUAN Yajie, CHEN Hourong, ZHANG Fusheng

  Food and Fermentation Industries. 2021, 47(15): 213-219. https://doi.org/10.13995/j.cnki.11-1802/ts.027054

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  To improve the status of the single color and expand the development of konjac gel vegetarian food, this study explored the formulation of coloring composite gel mixed by konjac glucomannan (KGM), soybean protein isolate (SPI) and capsanthin(CAP). The preparation conditions of coloring composite gel were optimized by using KGM concentration, SPI concentration and Ca(OH)₂ concentration as the independent variables, while the pigment retention rate and gel strength as the response values. Moreover, the texture properties and microstructure of the composite gel were characterized by TA. XT plus texture, Fourier-transform infrared spectroscopy (FT-IR) and scanning electron microscope (SEM). Results showed that the optimum conditions were determined as follows, the concentration of KGM, SPI and Ca(OH)₂ were 6.5%, 0.2% and 0.15% respectively. Under these conditions, the pigment retention rate and the gel strength could go up to 84.26% and 376.65 g which close to the predicted value. At the same time the gel strength, hardness and chewiness of the optimization were significantly increased, and its microstructure of the composite gel observed by SEM was uniformly distributed continuously and more stable, both leading to better texture properties compared with control groups.
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  Characteristics of prunes pulp fermented by lactic acid bacteria

  DAI Zhiwei, ZHANG Yue, YILIXIATI·AIRETI, YAN Hongmeng, YIN Sisi, LI Fang, KONG Lingming

  Food and Fermentation Industries. 2021, 47(15): 220-227. https://doi.org/10.13995/j.cnki.11-1802/ts.026288

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  This research used prunes named “Empress” in Xinjiang as raw materials to explore the changes of titratable acid content, color difference, total phenol content, DPPH free radical scavenging rate etc. The fermentation of prunes pulp by Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and Lactobacillus helveticus were analyzed. The results showed that L. plantarum and L. bulgaricus had better acid-producing performance in the prune pulp, which could keep the fermented pulp high in redness. L. plantarum and S. thermophilus had better antioxidant capacity. The antioxidant activity of DPPH and ABTS of showed a downward trend during the fermentation process by four lactic acid bacteria, but higher than control. The antioxidant capacity was determined by the comprehensive environment of the fermentation system, and the color was more affected by the environmental pH. In summary, L. plantarum was a more suitable bacterial for the fermentation prunes pulp. This research could provide a basis for the development of prunes fermented beverages or jams.
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  Study on processing technology of Panax notoginseng flower-rose beverage

  LIANG Yingzhong, CUI Xiuming, XIANG Qiao, GUO Min, ZOU Yulin, LI Yinfei, SHAO Linjiao, YANG Xiaoyan

  Food and Fermentation Industries. 2021, 47(15): 228-233. https://doi.org/10.13995/j.cnki.11-1802/ts.026741

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  The beverage of Panax notoginseng flower and rose was prepared with white granulated sugar, honey and citric acid as the main raw materials. The formula of Panax notoginseng rose beverage was optimized by single factor experiment and orthogonal experiment. The content of ginsenoside Rb₁, Rc, Rb₂ and Rb₃ of Panax notoginseng flower characteristic in beverage was determined by high performance liquid chromatography (HPLC). The results showed that the optimized formula of the beverage was Panax notoginseng flower extract 0.03%, white granulated sugar 10.00%, honey 4.50%, rose extract 7.50%, citric acid 0.15%. The contents of ginsenoside Rb₁, Rc, Rb₂ and Rb₃ were 4.20, 2.25, 1.34 and 1.74 mg/L, respectively. The total acid, total sugar and pH of the beverage of Panax notoginseng flower and rose were 3.2 g/L, 15% and 2.91 respectively, and the microbial indexes were also been qualified. The results lay a theoretical foundation for the development and utilization of Panax notoginseng flower new resource food, and also provide some reference for the development of Panax notoginseng beverage related products.
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  Process optimization of crab sauce by microbial composite fermentation and its flavor substances

  BIAN Hao, CHEN Boyu, LI Rui

  Food and Fermentation Industries. 2021, 47(15): 234-241. https://doi.org/10.13995/j.cnki.11-1802/ts.028000

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  The preparation conditions of crab sauce by microbial composite fermentation were studied,and flavor substances of traditional crab sauce and composite fermented crab sauce were compared.In the paper,Lactobacillus plantarum and Saccharomyces rouxii were added as mixed fermentation strains.Based on the sensory evaluation value and amino nitrogen content,the conditions of crab sauce fermented by mixed strains were explored by single-factor tests and response surface methodology.The flavor substances of traditional crab sauce and composite fermented crab sauce were analyzed by sensory evaluation and physicochemical indexs.The results showed that the optimum processing condition was as follow:the mixing ratio of L.plantarum and S.rouxii 3∶2,fermentation time 17 d,fermentation temperature 26 ℃,inoculation quantity 5%,fermentation initial pH 7.5.Under the above optimum conditions,the sensory evaluation value was 7.38.Compared with traditional crab sauce,the content of free amino acids and taste amino acids of composite fermented crab sauce were 2 605.77 and 783.68 mg/100 g,which increased by 16.12% and 22.40%,respectively.The content of organic acids was 665.19 mg/100 g (increased by 13.54%),in which the content of lactic acid and succinic acid was 221.27 mg/100 g (increased by 27.74%) and 176.24 mg/100 g (increased by 57.28%).The content of taste nucleotide changed little,and the content of IMP and ADP increased slightly.The sensory scores and amino nitrogen content increased by 17.31% and 22.62% respectively while the total volatile basic nitrogen decreased by 28.69%.In conclusion,microbial composite fermentation can significantly improve the flavor quality of traditional crab sauce,and it has important meaning in theory and practice for the industrial production and flavor improvement of crab sauce.
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  Effect of yeast fermentation on the quality of crackers

  HU Liping, WANG Zhifeng, ZHU Song, LI Yue

  Food and Fermentation Industries. 2021, 47(15): 242-247. https://doi.org/10.13995/j.cnki.11-1802/ts.027028

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  The fermentation process and its products of Pacific soda (trademark of Mondelēz International) were investigated. The changes of pH and total acidity of dough during fermentation were determined. The effects of yeast fermentation on cracker digestion and nutritional characteristics were evaluated. The results showed that the pH of cracker dough decreased from 7.81 to 7.28, while total titratable acid increased during fermentation. Compared with non-fermented soda cracker, starch digestibility was improved by 4.29% during fermentation process. The glucose and fructose in fermented crackers were decreased by 72.30% and 96.51%, respectively. While aspartic acid, arginine and alanine reduced by 6.1, 4.5 and 4.9 mg/100 g, respectively. Those results suggested that they were used as substrates during fermentation. The content of vitamin B₁ and vitamin B₂ in fermented crackers were slightly higher than that of non-fermented crackers. The contents of some mineral elements were slightly increased. The fermentation process improved starch digestibility of the crackers and could provide dietary options for people with intestinal indigestion.
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  Application of bionic method in the design of stirring paddle in mash tun

  ZHANG Zhifeng, ZHANG Junxia, ZHANG Yan

  Food and Fermentation Industries. 2021, 47(15): 248-254. https://doi.org/10.13995/j.cnki.11-1802/ts.025430

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  In recent years, China has relaxed the restrictions on beer brewing industry from the aspect of policy norms, and the development of beer industry has ushered in a new opportunity. In order to improve the stirring efficiency of the paddle of mash tun. The optimization design of the paddle surface based on the bionic design method was studied. The design objective of stirring paddle was determined through the analysis of stirring process and mash process requirements in order to achieve low shear force, low power, high-efficiency homogenization and high-efficiency heat transfer. The teeth of mole cricket’s digging claw were innovatively selected as the bionic prototype. And the unique digging and expanding tunneling principle of claw teeth was analyzed. The biological elements with low stress and high strain on the medium were also determined. The design scheme was applied to the stirring paddle of bionic mash tun and verified by numerical simulation. The results show that the shear stress of the bionic paddle on the fluid was 4.774% lower than that of the prototype paddle. And the maximum flow velocity of the fluid was increased by 4.733%. However, the power was reduced by 12.385%. The flow field vector direction was optimized, which accords with the ideal fluid characteristics and the heat transfer efficiency was improved. The study on the bionic design of the stirring paddle in mash tun provides a reference for the optimization design of the key components of beer brewing equipment.
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  Determination of monosaccharide composition of Streptococcus thermophilus exopolysaccharides using high performance anion exchange chromatography with pulsed amperometric detector

  NIE Caiqing, AI Lianzhong, XIONG Zhiqiang, ZHANG Hui

  Food and Fermentation Industries. 2021, 47(15): 255-261. https://doi.org/10.13995/j.cnki.11-1802/ts.026465

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  This work aimed to establish a stable method to determine monosaccharide composition of Streptococcus thermophilus exopolysaccharides by anion exchange chromatography. The gradient elution procedure was optimized with different concentration and the different deproteinization method was analyzed. The optimal chromatographic conditions were as follows: CarboPac PA20 column (3 mm × 150 mm) was used with elute rate at 0.5 mL/min, the eluent was 1.75 mmol/L NaOH for the first 20 min, followed by a linear NaAc gradient (50-200 mmol/L) with fixed 1.75 mmol/L NaOH for the next 10 min to analyze the neutral with 1.75 mmol/L NaOH. Based on the optimal method, twelve mixed monosaccharide standards were separated. The correlation coefficients of each standard were greater than 0.99, the limits of detection were 2.5-21.1 μg/L, and the recoveries ranged were 77.3%-118.5%. In addition, the optimal deproteinization method was trichloroacetic acid. The monosaccharide composition of exopolysaccharides from four S. thermophilus strains were analyzed with optimized method. The results revealed that the exopolysaccharides were mainly composed of galactosamine, rhamnose, glucosamine, galactose, glucose, mannose, galacturonic acid, and glucuronic acid. This study provides a reliable method for the monosaccharide composition analysis of exopolysaccharides from S. thermophilus.
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  Gelatinization and pasting behavior of high-amylose corn starch using high temperature RVA

  ZHOU Qi, YANG Fan, LIU Xiao, LIU Xingxun

  Food and Fermentation Industries. 2021, 47(15): 262-266. https://doi.org/10.13995/j.cnki.11-1802/ts.026648

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  This study explored the pasting properties of high-amylose corn starch 50 (G50) at different temperatures using the high-temperature rapid viscosity analyzer (RVA). Moreover, the rheometer and texture analyzer (TPA) were utilized to study the rheology and texture characteristics of G50, scanning electron microscopy was used to observe the microstructure of starch gel after different temperature treatment. The results showed that, as the temperature rose from 95 ℃ to 140 ℃, the peak and setback viscosity of G50 increased, and the starch was gelatinous. The hardness, brittleness, springiness and chewiness of the G50 gel were also increased. This study provides a new insight and theoretical foundation of the behavior changing of G50 under high-temperature treatments.
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  Diversity of bacterial and fungal community on surface of Citrus reticulata ‘Chachi’ with different aging times

  YANG Fangqing, HE Liying, YANG Dan, SHEN Mengyuan, WANG Fu, LIU Youping, HU Yuan

  Food and Fermentation Industries. 2021, 47(15): 267-275. https://doi.org/10.13995/j.cnki.11-1802/ts.027153

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  Traditional theory holds that “drugs with long aging time have better effect” regarding Citrus reticulata pericarpium. It has been reported that microorganisms can change the pharmacodynamic material base during aging. High-throughput sequencing was used to systematically study the structure and characteristics of bacterial and fungal community on the surface of C. reticulata ‘Chachi’ with different aging time. The 16S rDNA or ITS1 fragments of the community isolated and sequenced. At genus level, the main bacteria were unidentified Rickettsiales, Phyllobacterium, Methylobacterium, unidentified Cyanobacteria, Pseudomonas, Sphingomonas, Stenotrophomonas, Lactococcus and Bacillus, and the main fungi were Xeromyces, Cladosporium, Zasmidium, Symmetrospora, Aureobasidium, Fusarium and Aspergillus. With the increasing of aging time, the dominant bacterial genera changed from Methylobacterium, Sphingomonas to Bacillus, Pseudomonas, Stenotrophomonas and Lactococcus, and the dominant fungal genera changed from Zasmidium, Cladosporium, Symmetrospora, Fusarium to Cladosporium, Aureobasidium, Aspergillus and Xeromyces. The results provide a theoretical basis for the subsequent isolation and screening of dominant functional microorganisms, in-depth study of the aging mechanism of C. reticulata pericarpium during aging.
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  Design of fully-integrated centrifugal microfluidic chip for rapid detection of pesticide residues

  WANG Xiaodong, QIAO Qiwei, SONG Zhiqian, LI Yingli, LI Yanqiu

  Food and Fermentation Industries. 2021, 47(15): 276-279. https://doi.org/10.13995/j.cnki.11-1802/ts.026810

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  Based on the principles of microfluidic technology and enzyme inhibition, a centrifugal chip integrated with liquid biochemical reagents was developed for the rapid measurement of pesticide residues. The liquid reagents have been stored in a microcapsule made of transparent polyethylene (PE) film, combined with the pre-cured reagents that form a fully integrated microfluidic disk chip. The detection procedure (sample extraction, inhibition of enzyme reactions, color response) could be performed automatically in the chip using a portable device. The results showed that the integration of extraction units for pesticide residues inside the chip could eliminate the pretreatment equipment of the conventional method, improved the detection efficiency, and reduced the work intensity of the inspectors. At the same time, the accuracy of the results could meet the pesticide residue screening of batch samples.
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  Determination of dihydroquercetin in food by solid phase extraction-high performance liquid chromatography

  LIU Guiliang, LIAN Zhenxia, GONG Pixue, XUE Xia, LIU Yanming, ZHU Jianhua

  Food and Fermentation Industries. 2021, 47(15): 280-285. https://doi.org/10.13995/j.cnki.11-1802/ts.026754

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  A novel method for the determination of dihydroquercetin in food by solid-phase extraction-high performance liquid chromatography was established. The sample was extracted by V(methanol)∶V(2% acetic acid-water)=1∶1 and purified by hydrophile-lipophile balance (HLB) solid-phase extraction column. Methanol-0.1% acetic acid water was used as a mobile phase for gradient elution. The sample was analyzed by HPLC and determined by a diode array detector. The retention time and spectrogram were qualitative and quantitative by the external standard method. The results showed that the linear range was 0.8-100.0 μg/mL and the linear correlation coefficient was 0.999 9. The detection limit reached 0.6 mg/kg and the quantitative limit was 2.0 mg/kg. Three concentration levels of 2, 20 and 200 mg/kg were added to beverage, fermented milk and cocoa products respectively. The average recoveries were between 90.3% and 102.5%, and the relative standard deviations were between 0.45% and 1.42%. The method has a good purification effect, high sensitivity and accuracy, and is suitable for the determination of dihydroquercetin in food.
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  Synthesis of fluorescent silicon nanoparticles under mild conditions and its application in thedetection of amaranth in food

  YANG Fuxia, MA Xiaotong, HAN Shunyu

  Food and Fermentation Industries. 2021, 47(15): 286-291. https://doi.org/10.13995/j.cnki.11-1802/ts.026998

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  Amaranth is a kind of synthetic colorant and has a certain harmful carcinogenic effect on the human body, so the addition amount of amaranth in food must be strictly controlled. To standardize their use and ensure food safety, it is necessary to develop simple and efficient detection method in food. In this study, fluorescent silicon nanoparticles were synthesized by a one-step method. This method was simple, mild and less time-consuming. The prepared fluorescent silicon nanoparticles had good thermal stability, salt-resistance and pH stability. Since amaranth could effectively quench the fluorescence of silicon nanoparticles by fluorescence resonance energy transfer, a fluorescence sensor was used for the detection of amaranth. The linear range of amaranth was 2.0-20.0 μg/mL, and the detection limit was 0.022 μg/mL. The recovery of amaranth in food was 92.0%-104.0%, indicating this method had good selectivity and sensitivity. This paper provides a convenient method for the determination of amaranth in food.
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  Research progress of steam explosion technology in modification of food macromolecules

  LIU Ruiqi, SONG Lianjun, SHEN Yue, ZHAO Qiuyan, QIAO Mingwu

  Food and Fermentation Industries. 2021, 47(15): 292-297. https://doi.org/10.13995/j.cnki.11-1802/ts.027248

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  Steam-explosion (SE) treatment is a new pretreatment technology for food raw materials,which environmental friendly and efficient.SE doesn’t need to add chemical reagents,it changes the structure of raw materials through high temperature and high pressure,improves the yield of effective components in raw materials,promotes the dissolution of food nutrients,and improves the processing characteristics and functional characteristics of products.The current paper reviews the principle of steam explosion,its influencing factors,and the current research status in the modification of food macro-molecule (dietary fiber,starch,functional polysaccharides,protein) in recent years,and putting forward the prospect of the development direction of SE in the food industry.We provide a reference for the wide-ranging applications of this technology in the food field.
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  Research progress on gelation of soybean protein and its improvement methods

  CAI Yanping, YOU Yinyin, LIU Jianhua, QIU Yue, LYU Fei, DING Yuting

  Food and Fermentation Industries. 2021, 47(15): 298-306. https://doi.org/10.13995/j.cnki.11-1802/ts.026766

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  Soybean protein is a high-quality plant protein with good nutritional value and unique functional characteristics.Gelation is one of its important functional properties.With more and more attention on scientific research and commercial production of soybean protein,the natural gel properties have poor elasticity and loose structure,which cannot meet requirements of practical applications.Therefore,the research and improvement towards soybean protein gel properties are of great importonce.Based on the gelation mechanism,the influencing factors,improvement methods,application trends and research direction of soybean protein gelation were reviewed.It provides a theoretical basis for preparing soybean protein gel products with better taste quality.
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  Research progress of the pretreatment methods on flavoring substances in Baijiu

  LIN Wenxuan, AO Ling, DONG Wei, SUN Xiaotao, LIU Miao, SHEN Caihong, ZHANG Suyi, DENG Bo

  Food and Fermentation Industries. 2021, 47(15): 307-314. https://doi.org/10.13995/j.cnki.11-1802/ts.025867

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  Baijiu is the traditional Chinese spirit,which has a long history and rich flavor types.The flavor of Baijiu is determined by the abundant aroma compounds.In recent years,the establishment of a rapid and efficient pretreatment method to fully extract the trace components from Baijiu has been a hot issue.In this paper,10 common pretreatment methods in the field of Baijiu flavor are reviewed and the applicability,method development,advantages and disadvantages of various pretreatment methods are summed up.Meanwhile,the development trend of new pretreatment methods in the future is also introduced,aiming at providing theoretical guidence for the study of Baijiu flavor.
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  Animal fat substitutes and their applications in meat products

  GAO Yanlei, ZHANG Li, YU Qunli, HAN Ling

  Food and Fermentation Industries. 2021, 47(15): 315-324. https://doi.org/10.13995/j.cnki.11-1802/ts.025769

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  As one of the nutrients,animal fat can endow meat products with pleasant flavor and promote the absorption of fat-soluble vitamins by the human body.Moreover,because of its strong plasticity,animal fat can effectively improve the processing property of meat products.However,the high level of saturated fatty acids in animal fat may lead to a series of chronic diseases such as obesity,coronary heart disease and atherosclerosis,the research and development of raw materials that can replace animal fat,so as to reduce the level of saturated fatty acids in meat products and maintain the original flavor and texture characteristics of products has become a hot spot in the research of low-fat meat products.Therefore,this review summarized the types of raw materials that can be used to replace animal fat and its research and application progress in meat products,which is aimed to provide a good theoretical reference for the processing and application of animal fat substitutes in meat products.