15 September 2021, Volume 47 Issue 17

    

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  Production of L-serine by metabolically engineered Escherichia coli

  LI Xuan, WANG Jiachu, LIU Yining, JIANG Shuai, WU Heyun, XIE Xixian

  Food and Fermentation Industries. 2021, 47(17): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.026802

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  L-Serine is a neutral amino acid with important physiological functions widely used in food, cosmetics, and medicine industries. Escherichia coli MG1655 was systematically modified by reducing the degradation of L-serine and enhancing the expression synthetases and trans-system to produce L-serine. In particular, P_trp was used to regulate the expression of serine hydroxymethyl transferase to decrease the degradation pathway of L-serine to glycine. The synthesis of L-serine significantly enhanced. The obtained strain SER09 produced 13.53 g/L of L-serine by shake-flask fermentation after 24 hand 22.31 g/L L-serine in a 5 L fermenter for 28 h. A platform strain producing L-serine was constructed, which has a good application prospect.
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  Synthesis of 3'-sialyllactose by coupling fermentation with different strains

  YOU Xing, GUO Jin, ZHANG Hongtao, YAN Jingyu, CHAI Wengang, ZHOU Wen, LIU Litong, LI Yu, WU Jianrong, ZHAN Xiaobei

  Food and Fermentation Industries. 2021, 47(17): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.027472

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  Sialyllactose has broad market prospects in infant formula industry. However, it is still a challenge to produce sialyllactose in large-scale. Escherichia coli JM109(DE3)/pET28a-neuA and E. coli JM109(DE3)/pET28a-nst were constructed to synthesize cytidine 5'-monophosphate N-acetylneuraminic acid (CMP-Neu5Ac) and 3'-sialyllactose, respectively. And then the optimized condition of CMP-Neu5Ac synthesis by E. coli JM109(DE3)/pET28a-neuA was developed. Finally, the whole-cell coupling fermentation method with beer yeast, E. coli JM109(DE3)/pET28a-neuA and E. coli JM109(DE3)/pET28a-nst was established to achieve 3'-sialyllactose. The CMP-Neu5Ac can be supplied and efficiently regenerated by the method, which will lay a forceful technical foundation for the economical and large-scale production of 3'-sialyllactose.
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  Production of high molecular weight hyaluronic acid by recombinant Corynebacterium glutamicum

  WANG Hao, WANG Yang, HU Litao, KANG Zhen, DU Guocheng

  Food and Fermentation Industries. 2021, 47(17): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.027184

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  High-molecular-weight hyaluronic acid has biological functions of moisturizing and anti-inflammatory, and widely used in cosmetics and medical fields. In order to produce high-molecular-weight hyaluronic acid, the Pasteurella multocida pmhasA gene encoding hyaluronic acid synthase was expressed in Corynebacterium glutamicum. The molecular weight of hyaluronic acid was 1.51 MDa by optimized the codon and extraction method, 1.8 MDa by site-directed mutation a HA synthase variant (pmhasA T104A), and 3.3 MDa by strengthen the expression of UDP-glucose dehydrogenase gene (ugdA). On this basis, the highest molecular weight of hyaluronic acid in the shake flask reached to 4.8 MDa at 20 ℃. Finally, fed-batch fermentation was carried out in a 3 L fermenter, and the yield of high-molecular-weight hyaluronic acid reached 1.5 g/L. In conclusion, the safe and efficient synthesis of high-molecular-weight hyaluronic acid was achieved through synthase modification, metabolic pathway enhancement and culture condition optimization, which laid a foundation for the industrial production of high-molecular-weight hyaluronic acid.
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  Molecular cloning and biochemical characterization of a FAD-dependent D-lactate dehydrogenase from Escherichia coli

  FENG Jingru, YU Lixue, TIAN Kangming, NIU Dandan, WANG Zhengxiang

  Food and Fermentation Industries. 2021, 47(17): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.027389

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  FAD-dependent D-lactate dehydrogenase catalyzes the dehydrogenation of D-lactate to pyruvate,which is a key enzyme for metabolism of D-lactic acid.The coding gene dld of an FDA-dependent D-lactate dehydrogenase was cloned from the genome of Escherichia coli B0013 and expressed in E.coli JM109.The temperature and pH optima of the purified recombinant D-lactate dehydrogenase were 35 ℃ and 7.0,respectively,while good stability in 30-40 ℃ and pH 5.0-7.5 were revealed.The enzyme was significantly activated by Zn²⁺,while strongly inhibited by Mn²⁺,Cu²⁺,Mg²⁺ and SDS.It was highly specific for D-lactic acid,with K_m of 0.057 mg/mL,V_max of 0.054 μmol/(mL·min),k_cat of 0.275 min^-1,and k_cat/K_mof 0.435 mL/(mg·min) at 35 ℃ and pH 7.0.The enzyme is potentially applicable in quantitative detection of D-lactic acid.
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  Improvement of low-mass β-glucan yield by adaptive laboratory evolution and its antioxidant activity

  WANG Bing, ZHU Li, LI Maowei, ZHAN Xiaobei

  Food and Fermentation Industries. 2021, 47(17): 27-33. https://doi.org/10.13995/j.cnki.11-1802/ts.026445

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  β-Glucan is considered as a potential functional polysaccharide. The adaptive laboratory evolution was used to induce Agrobacterium sp. to produce low molecular weight β-glucan with glycerol, and the antioxidant activity was determined. Agrobacterium sp.WS-8E3T produced, a novel polysaccharide, β-gluco-oligosaccharides (BGOs) with 2 800-3 600 Da stably after 120 h in 100 g/L glycerol shake flask. The BGOs was analyzed by infrared spectrum, monosaccharide composition and NMR, which proved that BGOs was β-1,3-glucan. The BGOs had antioxidant capacity with the scavenging rate of DPPH radical and hydroxyl radical reached to 80% of ascorbic acid. The results showed that the BGOs had better antioxidant properties, and provides the basis for the application of BGOs in the functional food and medicine field.
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  Effect of betaine on synthesis of threonine in Escherichia coli by metabonomic analysis

  LI Jie, TIAN Junyu, JI Yuanqing, YUAN Yue, XU Qingyang, CHEN Ning, FAN Xiaoguang

  Food and Fermentation Industries. 2021, 47(17): 34-40. https://doi.org/10.13995/j.cnki.11-1802/ts.026935

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  Betaine can effectively improve the fermentation performance of strains in industrial production. The effect of betaine on threonine fermentation and intracellular metabolism of Escherichia coli THRD were investigated. The threonine titer increased from 50.74 g/L to 54.59 g/L, while the yield increased from 37.45% to 40.69% when betaine was fed. In such case, 28 significantly different metabolites related threonine anabolism were discovered. Metabolic flux analysis showed that carbon flow distribution of glycolysis and pentose phosphate pathway were changed, CO₂ fixation reaction catalyzed by phosphoenol pyruvate carboxylase and tricarboxylic acid cycle were regulated, and bypass metabolism of glyceraldehyde-3-phosphate, aspartic acid and threonine were reduced, thus providing sufficient reducing power and precursor for threonine synthesis. The results revealed the effect of betaine on E. coli on the metabolic level and provided a theoretical reference for the application of betaine in other industrial fermentation products.
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  High-throughput screening of α-amylase-producing Bacillus licheniformis based on droplet microfluidic system

  CHEN Yukun, LI Qinghua, ZHOU Jingwen, ZHANG Guoqiang, LI Jianghua

  Food and Fermentation Industries. 2021, 47(17): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.026977

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  high-throughput screening method for obtaining α-amylase high yield strain was developed and optimized. The screening process as following: single-cell preparation, droplet generation, and fluorescent coupled droplet microfluidic screening. Five high-yielding strains selected from the mutant library with α-amylase activity increased by 48%-66%. The droplet microfluidic high-throughput screening method provides an efficient method for the selection of high-yielded α-amylase B. licheniformis, and it is also conductive to the efficient screening for other hosts with high level of proteins expression and secretion.
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  Mechanism of Saccharomyces cerevisiae response to catechol stress at transcriptome level

  ZENG Lingjie, FENG Pixue, HUANG Jinxiang, AN Jiaxing, ZHAO Xuemei, LONG Xiufeng, WU Shihua, YI Yi

  Food and Fermentation Industries. 2021, 47(17): 47-53. https://doi.org/10.13995/j.cnki.11-1802/ts.026088

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  Saccharomyces cerevisiae has developed for ethanol fermentation from lignocellulose. Catechol is a major phenolic inhibitor in lignocellulose acidic hydrolysate, which has toxic on the cells. The RNA-Seq was used to explore the mechanism of S. cerevisiae response to 1.2 g/L catechol at transcriptomic level. A total of 223 genes were identified, 172 were up-regulated and 51 were down-regulated. The results indicated that oxidative stress occurred in S. cerevisiae under the catechol stress. Simultaneously, the catechol tolerance of S. cerevisiae could be improved by the up-regulated genes of sulfur metabolism, carbon metabolism and ABC transporter. The results can provide a theoretical basis for further research to improve the tolerance of phenolic substances in S. cerevisiae.
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  Antibacterial activity of cinnamon essential oil against foodborne Salmonella enteritidis and Listeria monocytogenes

  HONG Xiaoli, YAN Yuan, LIN Lingmiao, ZHU Junli, HUANG Jianfeng

  Food and Fermentation Industries. 2021, 47(17): 54-60. https://doi.org/10.13995/j.cnki.11-1802/ts.026116

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  The effect of cinnamon essential oil (EO) on Salmonella enteritidis and Listeria monocytogenes were studied. The minimum inhibitory concentration (MIC) and the AI-2 activity were investigated. The effect of cinnamon EO on quality in beef juice and antibacterial activity against two pathogens were further evaluated. The results indicated that the MIC against S. enteritidis and L. monocytogenes were 0.1 and 0.2 mg/mL, respectively. The conductivity of S. enteritidis and L. monocytogenes increased with time, the leahage of cell inner components were correlated with cinnamon EO. S. enteritidis had higher leakage of cell inner components than that of L. monocytogenes. Sub-MIC of cinnamon EO effectively reduced the adhesion and AI-2 signaling of two pathogens, in which dropped by 42.8% and 37.6% with 1/2 MIC, respectively. The inhibition of cinnamon EO at 0.1-0.8 mg/mL in chilled beef juice at 10 ℃ was weaker than that of TSB medium. The total number of colonies, S. enteritidis and L. monocytogenes were decreased by 2.38, 3.56 and 2.97 lg CFU/mL in beef juice treated with 0.8 mg/mL cinnamon EO for 3 days at 10 ℃. Thus, cinnamon EO showed good antibacterial and bactericidal activity against S. enteritidis and L. monocytogenes. Additionally, S. enteritidis was more sensitive to cinnamon EO than L. monocytogenes, and sub-MIC cinnamon EO decreased the biofilm formation by interfering with AI-2 activity. The research will provide a theoretical basis for the preservation application of plant EO in meat industry.
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  Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation

  YANG Liu, GAO Liangfeng, SHEN Minghao, JIANG Bin, REN Dayong

  Food and Fermentation Industries. 2021, 47(17): 61-68. https://doi.org/10.13995/j.cnki.11-1802/ts.026299

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  The changes of main flavor components and microbial community structure were studied during the fermentation of Chinese traditional food-Korean kimchi, and their correlation was analyzed by principal component analysis (PCA). The results showed that with the extension of fermentation time, the contents of main flavor substances such as total acid (lactic acid, acetic acid, etc.), reducing sugar and amino acid increased significantly (P<0.05). The high-throughput sequencing results indicated that the microbial flora were diversity and significant differences during the fermentation. PCA results showed that Weissella had a positive correlation with the main flavor components.
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  Inhibition of sodium dehydroacetate on quorum sensing of Aeromonas salmonicida

  WANG Junqi, LI Tingting, LIU Jiayi, XIE Jing, LIN Hong, LI Jianrong

  Food and Fermentation Industries. 2021, 47(17): 69-75. https://doi.org/10.13995/j.cnki.11-1802/ts.026607

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  Chromobacterium violaceum 026 (CV026) was used as a report strain to evaluated the quorum sensing inhibition of sodium dehydroacetate on Aeromonas salmonicida. The results showed that the growth of CV026 was uninhibited with 2 mg/mL sodium dehydroacetate. The ability of CV026 to produce violacein was reduced with sodium dehydroacetate on subinhibitory. The yield of violacein was decreased by 63.39% with sodium dehydroacetate of 1.6 mg/mL. The enzyme labeling results showed that sodium dehydroacetate significantly reduced the formation of A. salmonicida biofilm, and the relative formation rate of biofilm was only 31.78%. In addition, the clustering and swimming ability decreased by 82.76% and 73.41%, respectively. The activity of extracellular protease was decreased by 14.56%. At the same time, the inhibition of sodium dehydroacetate on the production of signal molecules was confirmed by GC-MS. Therefore, sodium dehydroacetate has quorum inhibition and can be used as a new quorum induction inhibitor.
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  Screening and identification of a dextranase-producing isolate and its enzyme characterization

  ZU Hangtian, TIAN Xiaopeng, HU Jie, ZHANG Hao, DING Yanshuai, LYU Mingsheng, WANG Shujun

  Food and Fermentation Industries. 2021, 47(17): 76-83. https://doi.org/10.13995/j.cnki.11-1802/ts.026165

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  Dextranase plays an important role in food, medicine, and biotechnology industries. The dextranase-producing strain RN22 was isolated from marine mud in Rizhao Sea. It was identified as Pseudarthrobacter sp. base on colony morphology, physiological and biochemical characteristics, and 16S rRNA sequencing. Optimal fermentation conditions were as follows: 10 g/L of dextran T20, 5 g/L of peptone, 5 g/L of bran, pH 8.0, 30 ℃, and 48 h. The molecular mass of dextranase was about 70 kDa. The optimal temperature and pH were 60 ℃ and 7.5, respectively. The enzyme remained at 80% activity after incubated at 40 ℃ for 5 h and stable at pH 5.5-8.0. Mg²⁺, Na⁺, K⁺ could enhance its activity, and organic solvents could decrease its activity slightly. The enzyme could hydrolyze α-1,6 glycosidic specifically, and the content of maltotetraose, maltopentose and maltoheptose were over 90% in the hydrolysates. Dextranase would have promising applications in food and healthy industry base on its excellent property.
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  Probiotic characteristics and mutagenesis breeding of neutral protease high-yield strain

  HUANG Ziling, MO Gangao, LI Wen, WANG Tao

  Food and Fermentation Industries. 2021, 47(17): 84-90. https://doi.org/10.13995/j.cnki.11-1802/ts.026262

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  Bacillus subtilis WT was mutagenized by ultraviolet irradiation and lithium chloride to obtain high-yield neutral protease strain. The probiotic characteristics were evaluated by heat tolerance, simulated gastric and intestinal fluid tolerance, cell-surface property, degradation activity of cholesterol and triglyceride, and antibacterial activity. Mutant UL-191 with stable and high yield of neutral protease was obtained. The activity of neutral protease was 108.812 U/mL, which increased by 44.2% compared with WT. UL-191 had strong heat and simulated gastrointestinal fluid resistance, the survival rates was 66.87% at 90 ℃ and reached 78.23%, 60.00% after 3 hours. Furthermore, UL-191 could degrade cholesterol and triglyceride with degradation rates of 35.00% and 49.12%, respectively. The cell surface cohesion was 69.38%, the surface hydrophobicity were 46.02% and 31.41% when the organic phase were xylene and hexane, respectively; the strain could inhibited the growth of Escherichia coli, Staphylococcus aureus, Salmonella typhimurium with the inhibition zone reaching to 14.90, 17.52 and 23.40 mm. In summary, mutant UL-191 could produce neutral protease with high-yield, and showed good probiotic characteristics, thus it could have a good application prospect in food, feed and other industries.
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  Effects of glycation,phosphorylation and acetylation on allergenicity and human intestinal microbiota of α-lactalbumin

  LIU Jun , WANG Yang, XIONG Zihao, CHEN Wenmei, SHAO Yanhong, TU Zongcai

  Food and Fermentation Industries. 2021, 47(17): 91-97. https://doi.org/10.13995/j.cnki.11-1802/ts.028011

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  Bovine α-lactalbumin (BLA) can induce allergic reactions and is related to intestinal microbiota.The effects of BLA modification on allergenicity and human intestinal microbiota were investigated by modifying BLA with different protein modification techniques.In this study,glycationed,phosphorylated and acetylated BLA was used as the object of study.Electrophoresis,spectroscopy and ELISA were used to study the changes of its structure and IgE binding ability.16S rRNA sequencing was used to analyze the structure and composition of human intestinal microbiota.The results showed that the structure of BLA was changed by phosphorylation,glycation and acetylation.After modification,the IgE binding ability of BLA decreased gradually.High-throughput sequencing of 16S rRNA showed that,compared with BLA,the modified BLA decreased the relative abundance of Bacteroidota and increased the relative abundance of Firmicutes at the phylum level.At the genus level,it significantly increased the relative abundance of Megamonas and Romboutsia,but decreased the relative abundance of Prevotella and Faecalibacterium.The results showed that glycation,phosphorylation and acetylation reduced the allergenicity of BLA by destroying its structure and affected the structure of human intestinal microbiota to the extent of acetylated>glycation>phosphorylation
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  Protective effects on alcoholic liver injury by fermented Lycium barbarum juice

  FENG Lin, CHANG Ming, TANG Nianchu

  Food and Fermentation Industries. 2021, 47(17): 98-104. https://doi.org/10.13995/j.cnki.11-1802/ts.026803

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  Goji (Lycium barbarum) fermented product was prepared by Lactobacillus MN1030, Lactobacillus MN0727, Lactobacillus MN0930 and yeast MN0110 fermentation and its protective effect on alcoholic liver injury was evaluated. The results showed that L. barbarum juice fermented by Lactobacillus MN1030 at 37 ℃ for 48 h had the best liver-protection effect, followed by yeast MN0110 at 29 ℃ for 36 h. Lactobacillus MN1030 and yeast MN0110 could reduce the content of MDA and the leakage rate of AST, ALT, LDH, and increase the activity of SOD and the activation rate of ADH significantly. In summary, the L. barbarum fermented by Lactobacillus MN1030 and yeast MN0110 had obvious protective effect on alcoholic liver injury in HepG2 cells, which have the application research value of liver protective functional food, and can be used as important strains of functional food for liver protection.
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  Comparative effect of Lactobacillus plantarum AR113 and penicillin on DSS-induced colitis in mice

  TIAN Miaoxin, SHAO Junlin, WANG Guangqiang, XIONG Zhiqiang, ZHANG Hui, SONG Xin, AI Lianzhong, XIA Yongjun

  Food and Fermentation Industries. 2021, 47(17): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.026483

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  The model group of acute colitis was induced by dextran sulfate sodium (DSS). The effect of penicillin and Lactobacillus plantarum AR113 on model group were studied by detect the symptoms of colitis, inflammation level and intestinal barrier. The results showed that the disease activity index (DAI), body weight, myeloperoxidase (MPO) activity, tissue damage and inflammatory in penicillin group were lower than the model group, which suggesting that the sensitivity of DSS-induced colitis was inactivated by penicillin. The combined treatment of penicillin and AR113 group exhibited lower colitis symptom than that of the model group, but no significant different to the penicillin group. In addition, the recovery of intestinal mucus layer showed no significant difference between the penicillin group and the combined treatment group. However, the recovery ability on intestinal mucus layer in AR113 group was better than the penicillin group and combined treatment group. In conclusion the treatment of AR113 gavage affect little on the recovery of intestinal mucus layer after penicillin intervention, while penicillin will reduce the recovery effect of the mucus layer.
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  Structural changes of human milk fat globules during low temperature storage and its effect on flavor of human milk

  ZHANG Chaoyue, ZHANG Xueying, HU Jinhua, ZHOU Peng

  Food and Fermentation Industries. 2021, 47(17): 111-118. https://doi.org/10.13995/j.cnki.11-1802/ts.026889

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  The structural integrity of the human milk fat globule (HMFG) membrane could positively affect the digestion and absorption of milk fat. This work was to investigate the microstructure changes of HMFG and its effect on the human milk flavor under different storage conditions. Fresh human milk was mixed and repacked under -18 and 4 ℃, respectively. The total bacterial count, the content of non-esterified free fatty acid (NEFA), pH value, particle size and microstructure of HMFG, and flavoring components in human milk were determined during storage (2, 4 and 7 d). Fresh human milk was detected on the day of sample collection. The total bacterial colony count of human milk significantly increased after 7 d cold storage at 4 ℃, which exceeded the standard (1×10⁵ CFU/mL) set by the human milk bank. However, it was no significant changes under the remaining storage conditions. The fat content, NEFA content and pH value of human milk at -18 ℃ frozen storage for 7 d showed insignificant changes. Moreover, under 4 ℃ cold storage, the fat content of human milk significantly decreased after 7 d, while the NEFA content significantly increased and the pH value significantly decreased after 2 d. The membrane of HMFG was punctured and leaked under -18 ℃ for 4 d, and subsequently, their accumulation and fusion caused the particle size distribution of HMFG to increase after storage of 7 d. But no significant changes were observed for those stored at 4 ℃ within 4 d and wider distribution was only observed after 7 d. The flavors (odor and taste) of human milk were analyzed by GC-MS and electronic tongue respectively. The results showed that limited changes were observed for the flavor substances content in frozen human milk stored at -18 ℃, while that of samples stored at 4 ℃ increased significantly. The principal component analysis of electronic tongue taste signals showed that, compared with samples stored at 4 ℃, the taste of human milk stored at -18 ℃ was more similar to that of fresh human milk. The results showed that the short storage of human milk at -18 ℃ made the flavor more similar to that of the fresh samples. The microstructure of the HMFG membrane could be well maintained under 4 ℃ cold storage.
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  Study on structure, anticoagulant and fibrinolytic activities of different molecular weights of heparin from clam Coelomactra antiquata

  CHEN Guanlan, CHEN Jing, CHEN Jianping, LI Rui, JIA Xuejing, LIU Xiaofei, SONG Bingbing, ZHONG Saiyi

  Food and Fermentation Industries. 2021, 47(17): 119-125. https://doi.org/10.13995/j.cnki.11-1802/ts.027461

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  To investigate the structural properties, anticoagulant and fibrinolytic activities of different molecular weights of heparin from clam Coelomactra antiquata, heparin G2 and its two different degradation products, DG1 and DG2, were taken as the research objects in this paper. Their molecular weights were determined by high-performance gel chromatography. Fourier transform infrared spectrometer, circular dichroism spectrum, atomic force microscopy and scanning electron microscopy were used to analyze their structures. Their anticoagulant and fibrinolytic activities were evaluated by extracorporeal anticoagulant assay and fibrinolytic plate assay. The results showed that the average molecular weights of heparin G2, DG1 and DG2 were 60.25 k, 24.48 k and 6.75 kDa, respectively. The functional group structure of clam heparin did not change significantly before and after degradation, but the functional group or characteristic peak value increased with the decrease of molecular weight. While the peak value of circular dichroism spectrum of clam heparin decreased. The results of scanning electron microscope showed that the fragmented structure and spherical structure of heparin increased. And atomic force microscope showed that the reticulum linear structure of heparin was degraded into chain structure first, and then aggregated into granular structure. The anticoagulant activity of DG2 was similar to that of G2, but the anticoagulant activity of DG2 was significantly decreased. With the decrease of molecular weight, the fibrinolytic activity increased.
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  Protective effects of shrimp peptides on hydrogen peroxide-induced oxidative damage in RAW264.7 Cells

  SHAO Wan, WANG Rui, ZHOU Yufang, XIANG Xingwei, SUN Jipeng, WANG Jiaxing, LIAO Miaofei, DENG Shanggui, ZHENG Bin

  Food and Fermentation Industries. 2021, 47(17): 126-132. https://doi.org/10.13995/j.cnki.11-1802/ts.027283

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  The aim of the study was to investigate the protective effects of shrimp peptides against hydrogen peroxide (H₂O₂) induced oxidative damage in RAW264.7 cells by CCK-8 assay,enzyme linked immunosorbent assay (ELISA),realtime-PCR and Western Blotting.The results from CCK-8 assay showed that shrimp peptides could significantly increase viability of cells compared with RAW 264.7 cells exposed to H₂O₂(P<0.05).Moreover,shrimp peptides significantly increase the levels of superoxide dismutase (SOD),glutathione reductase (GSH-Px) and catalase (CAT) in RAW264.7 cells.RT-PCR showed that shrimp peptides could increase the gene expression levels of SOD1,GPX1,Nrf2,NQO1 and HO-1(P<0.05).In addition,shrimp peptides could also observably increase the protein expression level of Nrf2 and decrease the protein expression level of Keap1 with Western Blotting.Collectively,this study suggested that shrimp peptides could effectively protect RAW264.7 cells against H₂O₂-induced oxidative damage.This protection mechanism may be related to activation of the Nrf2/Keap1 signaling pathway.
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  Comparative analysis on the nutritional quality of grass carp muscle from different habitats

  LI Zhongying, DING Hongxiu, ZHANG Lu, TU Zongcai

  Food and Fermentation Industries. 2021, 47(17): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.026937

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  To figure out the difference nutritional quality of grass carp muscle from different habitats, this study to determine and compare the nutritional compositions, color, texture characteristics, amino acids, fatty acids composition and content of grass carp muscle from four habitats which including river, lake, high-density cultured pond and low-density cultured reservoir. The results showed that the muscle fat content of grass carp in the cultured habitat was significantly higher than that in the natural habitat (P<0.05). And the hardness was significantly lower in the cultured habitat than that in natural habitat (P<0.05). The a^* value of muscle color was significantly higher than that in natural habitat (P<0.05), and b^* value was significantly lower than that in natural habitat (P<0.05). Moreover, the glutamate content was the highest in grass carp muscle, and no significant difference was observed in the total content of delicious amino acids (P>0.05). The total amino acids, total essential amino acids and non-essential amino acids of grass carp muscle from the high-density cultured pond were higher than others. Amino acid evaluation of grass carp in two culture habitats was better which were EAAI values of 96.61 and 90.13, respectively, which were higher than that in natural habitats. Eighteen kinds of fatty acids were detected in grass carp muscle from four habitats, and the content of various fatty acids were significant differences (P<0.05). Our findings suggest that the nutritional quality of grass carp muscle from different habitats is significantly different, and the amino acid composition of grass carp in cultured habitats is more reasonable than others. Threonine, methionine and cysteine can be appropriately supplemented in the cultured process of grass carp to meet the needs of grass carp growth and development.
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  Effects of different ionic polysaccharides on the gel and structural properties of fish gelatin

  LU Jinpei, DING Keying, GUO Wenwen, MA Nao, LOU Qiaoming, YANG Wenge, HUANG Tao

  Food and Fermentation Industries. 2021, 47(17): 140-147. https://doi.org/10.13995/j.cnki.11-1802/ts.027051

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  To investigate the effects of different kinds and concentrations of ionic polysaccharides (AP) on the gelatin and structural properties of fish gelatin (FG), the FG-AP complex was obtained by adding three kinds of AP at different concentrations into FG solution. The effects of different kinds and concentration of AP on the gel properties, rheological properties and structure of FG were studied by using a texture analyzer, rheometer, Fourier transform infrared spectroscopy (FTIR) and environmental scanning electron microscopy (ESEM) respectively. The results showed that a certain concentration of gum Arabic (AG), xanthan gum (XG) and κ-carrageenan (κC) had positive roles in improving gel strength, hardness, gelation and melting points and apparent viscosity of FG. However, the high concentration of AG and XG could reduce FG gel strength and hardness. Moreover, FTIR analysis indicated that the AG, κC and XG increased the wavelength of amide A and decreased the wavelength of amide Ⅲ, but had little influence on the wavelength of amide I and II. In addition, ESEM showed that the AG, κC and XG could effectively improve composite colloidal gel network structure, and the network structure of FG-κC composite gel was more compact. This study provides technical guidance and a theoretical basis for the development of high-quality FG.
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  Study on dry granulation technology of Monascus pigment powder

  ZHENG Boyan, FAN Liying, HAO Jia, XU Duoxia, WANG Shaojia, CAO Yanping

  Food and Fermentation Industries. 2021, 47(17): 148-155. https://doi.org/10.13995/j.cnki.11-1802/ts.026050

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  The aim of this study was to determine the optimal process parameters of dry granulation technology of Monascus pigment powder. The powder characteristics tester, laser particle size distribution instrument and scanning electron microscope were used to analyze the comprehensive characteristic indexes (angle of difference, angle of repose, dispersion), particle size distribution, microstructure, solubility and thermostability. Maltodextrin was used as wall material by the dry granulation process to prepare Monascus pigment powder. The optimum process parameters of dry granulation were the feeding speed of 45 r/min, roller speed of 10 r/min and pressure of 10 MPa. The particle size of Monascus pigment powder prepared by the dry granulation technology was larger and the distribution was uniform. In addition, the dispersion was the lowest compared with other treatment, and which could effectively reduce the spatter of Monascus pigment powder and improve the water solubility of Monascus pigment. This experiment optimized the parameters of dry granulation process of Monascus pigment powder. The production process is expected to be further expanded in production due to the stability and controllable.
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  Ultrasonic assisted one-pot synthesis of linoleic acid hydroperoxide catalyzed by soymeal

  CAI Yan, YAN Xin, ZHU Zhendong, CHEN Tingting, CHEN Jiao

  Food and Fermentation Industries. 2021, 47(17): 156-160. https://doi.org/10.13995/j.cnki.11-1802/ts.025844

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  One-pot synthesis of linoleic acid hydroperoxide (LA-HPOD) catalyzed by soymeal was developed coupled with ultrasonic treatment. The influence of pH, temperature, dosage of reactants and solvents were investigated. The results showed that ultrasonic treatment could shorten the reaction time and obviously improved the yield of LA-HPOD. Under the ultrasonic irradiation of 40 kHz and 100 W, 1.5 g of soymeal and 1.5 g of linoleic acid in 7.5 mL borate buffer (pH 9.0) with ethanol volume of 0.5 mL at 15 ℃ for 40 min, the yield of LA-HPOD reached to 89%. Ultrasonic irradiation was successfully applied to lipoxygenase catalyzed reaction with soybean meal. The aim of low-cost, green and efficient synthesis of LA-HPOD with high substrate concentration was achieved.
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  Preparation of soy protein microspheres based on CaCO₃ template and in vitro release of quercetin

  DONG Yabo, LAN Tian, ZHAO Junna, JIANG Lianzhou, SUI Xiaonan, ZHANG Yan

  Food and Fermentation Industries. 2021, 47(17): 161-165. https://doi.org/10.13995/j.cnki.11-1802/ts.027069

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  In this paper, the soy protein isolate (SPI) microspheres with uniform particle size and transport potential were prepared by CaCO₃ templates. The particle size of the protein microspheres, the embedding characteristics of the protein and the thermal stability of the protein microspheres were studied by controlling the amount of SPI. The results showed that SPI was successfully encapsulated in the pores and on the surface of CaCO₃ templates. Some irregular attachments were formed on the surface of CaCO₃ without added protein, the surface of CaCO₃ smoother and the particles more dispersed by adding protein. In addition, the CaCO₃ templates were successfully removed to prepare protein microspheres. The highest encapsulation rate reached 90.1% when the amount of SPI added up to 10 mg, and the loading rate can reach 48.9 μg/mg when the amount of SPI added was 30 mg. This study also found that the prepared protein microspheres have higher thermal stability than SPI, there was no denaturation occurs at 80 ℃ for 20 min. Moreover, quercetin was used as an embedding substance in the preparation of protein microspheres. Through the exploration and simulation of the release characteristics of protein microspheres in vitro, it is shown that the protein microspheres play a certain role in the delayed release of quercetin. This study could provide a novel solution for improving the bioavailability of quercetin and reducing its loss in vivo.
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  Structure and components of crude polysaccharide separated by ultrafiltration from Stigma maydis and its activity for promoting probiotics proliferation

  GONG Chunyu, XU Shuo, XU Xianmei , LIU Yuting

  Food and Fermentation Industries. 2021, 47(17): 166-171. https://doi.org/10.13995/j.cnki.11-1802/ts.026296

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  Infrared radiation and scanning electron microscope were used to study the structure of crude polysaccharide separated by ultrafiltration from Stigma maydis. The component of polysaccharide, monosaccharide and mineral elements were analyzed. The results indicated that surface structure of crude polysaccharide showed a lamellar structure with branching edge and rod columnar shape with uneven size, and the surface was smooth. It mainly contained 35.43% of sugar, 34.51% of protein, 4.78% of ash, and a little flavonoid and total phenol, but almost no fat. There were abundant K, Mg, P, Fe and Ca and low content of Zn, Na and Al. The content of K was the highest, reaching 1 196.90 mg/100 g. It was mainly composed of mannose, rhamnose, glucuronic acid, glucose, galactose and arabinose, and its molar ratio was about 1∶0.31∶0.32∶1.39∶3.06∶0.60. It did not contain galacturonic acid and xylose. But there were two unknown peaks in HPLC indicating that the existences of two kinds of additional monosaccharide were available. The results showed that it could promote the proliferation of lactic acid bacteria in yoghurt.
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  Preparation, amino acid composition and structure analysis of low bitterness sesame ACE inhibitory peptides

  JIA Cong, MENG Xing, YOU Jing, SUN Qiang, LU Xin, GAO Jinhong, HUANG Jinian

  Food and Fermentation Industries. 2021, 47(17): 172-178. https://doi.org/10.13995/j.cnki.11-1802/ts.026968

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  To reduce the bitterness of sesame angiotensin I-converting enzyme (ACE) inhibitory peptides and to clarify their nutritional and structural properties, the sesame ACE inhibitory peptides were prepared by two-step hydrolysis of alcalase and flavourzyme. Amino acid compositions and bitterness intensity of ACE inhibitory peptides were evaluated, and the structure was identified by mass spectrometry. The results showed that the peptide yield and ACE activity after two-step hydrolysis of alcalase and flavourzyme were 77.88% and 88.10% respectively. The molecular weights of the highly active ACE inhibitory peptides were less than 3 kDa, and the content of essential amino acids and nutritional value increased. However, the bitterness decreased than that of alcalalse hydrolysis. Among which, Trp-Gly-Gly-Leu(WGGL), Leu-Pro-Ser-Leu(LPSL) and Leu-Pro-Gly-Gly-Tyr(LPGGY) had an important contribution to the improvement of ACE inhibitory activity. This study provides a theoretical basis for the development of highly active and low bitterness antihypertensive peptides derived from sesame protein.
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  Optimized ultrasonic extraction of Lycium ruthenicum polysaccharides and its effect on the growth and antioxidant capacity of Lactobacillus paracasei L9 and Streptococcus thermophilus G2

  XU Yingrui, ZHU Yanli, XUE Yuantai, ZHANG Weibin, YANG Xiaoli, ZHANG Yan, MA Ruijuan, WANG Ying, WEN Pengcheng

  Food and Fermentation Industries. 2021, 47(17): 179-185. https://doi.org/10.13995/j.cnki.11-1802/ts.027348

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  an Ultrasonic extraction process for preparing Lycium ruthenicum polysaccharides was optimized by response surface design. The effects of polysaccharides preparation on the growth characteristics and antioxidant capacity of Streptococcus thermophilus G2 and Lactobacillus paracasei L9 were studied. The optimum preparation parameters were as follows: liquid-solid ratio of 41.50 (mL:g), ultrasonic power of 418 W, and extraction time of 16 min. The yield of polysaccharides was (14.13±0.74)%. Different concentrations of polysaccharides promoted the growth and acid reduction rate of G2. The 0.5 g/L of polysaccharide increased the biomass by 26.7% compared with control, and significantly promoted the growth of G2. It could prolong the logarithmic growth phase of L9 but no significant effects on its growth, and could promote the antioxidant capacity of G2 and L9. The DPPH radical scavenging ability of G2 intact cells and cell-free extracts increased by 300.0% and 243.6%, and the reducing power increased by 6.7% and 4.7% with 1.5 g/L polysaccharides. DPPH radical scavenging ability of L9 intact cells and cell-free extracts increased by 18.7% and 116.7%, and the reducing power increased by 4.1% and 4.1%. The results indicated that the polysaccharides successfully improved the antioxidant capacity of G2 and L9.
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  Analysis of phenols and organic acids in commercial Aronia melanocarpa juices and the comparison of their antioxidant ability

  LI Haibo, GAO Yukun, WEI Liping, YANG Yaping, BAO Shihan, LAN Tian, SUN Xiangyu, MA Tingting

  Food and Fermentation Industries. 2021, 47(17): 186-193. https://doi.org/10.13995/j.cnki.11-1802/ts.027490

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  In this paper, 6 kinds of commercial Aronia melanocarpa juices were used as objects to determine the content of total phenol, total flavonoids, total anthocyanin and condensed tannins by spectrophotometry. The organic acids and mono-phenols were analyzed by HPLC. At the same time, the antioxidant activity of the samples was analyzed based on FRAP and DPPH assay, and the correlation analysis was made based on above indexes. The results showed that compared with the berry, anthocyanins were generally lost after deep processing into juice. And condensed tannins of ZH-20%, ZH-30% and ZH-40% accounted for a reasonable proportion in total phenol content which achieved a balance between taste and nutritional value. Moreover, ZH-100% had good antioxidant capacity and a high-quality source of human proanthocyanidins. Phenolic compounds were the main source of antioxidant activity of Aronia melanocarpa juice. Gallic acid and quinic acid were the important phenolic acids that provided a biological activity for the juice. Furthermore, compared with other low concentration Aronia melanocarpa juice, ZH-20%,ZH-30% and ZH-40%, which had been added with extra citric acid, contained more anthocyanins with higher stability. ZH-100% with high organic acid content was an excellent raw material for the processing of low concentration Aronia melanocarpa juice. Through the analysis and evaluation of bioactive substances and antioxidant capacity of commercial Aronia melanocarpa juice, this study provides a data basis for the development of such products and also provides direction for the improvement of processing technology of Aronia melanocarpa juice.
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  Effects of gelatin on 3D printing properties of yogurt

  WANG Jiangdong, SHUAI Jingjing, LUO Shiyuan, AN Jianhui, DENG Lingli

  Food and Fermentation Industries. 2021, 47(17): 194-199. https://doi.org/10.13995/j.cnki.11-1802/ts.027651

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  To study the effect of gelatin on the rheology, texture, and 3D printing properties of commercial yogurt, different mass fractions (1%, 1.25%, 1.5%, and 1.75%) of gelatin were added in yogurt for 3D printing. Fourier transform infrared spectroscopy (FTIR) spectra and low frequency nuclear magnetic resonance (LF-NMR) analysis were conducted to study the molecular interaction between gelatin and yogurt. With the increase of the gelatin mass fraction, the storage modulus (G') and loss modulus (G″) increased accordingly. Meanwhile, the springiness and resilience of the yogurt increased significantly with gelatin of 1.5% and 1.75%. The optimal parameters of 3D printing as following: gelatin of 1.5%, the feeding rate of 3.0 mL/min, nozzle diameter of 0.84 mm, and printing rate of 50 mm/s. The results provided a reference for the development and research of yogurt 3D printing products.
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  Preparation of seafood sauce from squid scraps by enzyme hydrolysis

  CHEN Huiyun, WANG Hantao, ZENG Jihao, NI Sui, ZHANG Linnan, WU Jinhong

  Food and Fermentation Industries. 2021, 47(17): 200-205. https://doi.org/10.13995/j.cnki.11-1802/ts.026731

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  In order to improve the added value of squid processing industry, the squid scraps were used to produce a seafood sauce. The offal and skin were crushed and mixed in a ratio of 3∶1 (g∶g), and hydrolyzed by flavorzyme and alcalase. The optimal condition of hydrolysis process were as follows: 0.8% of compound protease [m(flavorzyme)∶m(alcalase)=1∶2], 55 ℃, pH 8.5, and 4.5 h. The free amino nitrogen in the hydrolysate reached to 1.085 mg/100 mL. Next, the supernatant of enzymatic hydrolysate was taken for Maillard reaction. The optimal reaction conditions of orthogonal experimental design based on Maillard reaction were as follows: 120 ℃, pH 7.0, 2% amino acids of, 3% sugar [m(xylose)∶m(glucose)=1∶1], and incubation for 100 min. By analysis of flavor components, the hoisin sauce was prepared by enzyme hydrolysis and it had unique seafood flavor and good taste.
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  Effect of salicylic acid treatment on quality of postharvest passion fruit

  YANG Xuelian, LI Han, LI Binqi, HE Yinying, SHI Meng, LI Jiankun, WEI Xiaoxia, CHEN Faxing

  Food and Fermentation Industries. 2021, 47(17): 206-212. https://doi.org/10.13995/j.cnki.11-1802/ts.026725

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  This research was conducted to evaluate the postharvest fruit quality response of purple passion fruit as influenced by salicylic acid at ambient temperature (25±2) ℃. After washing and disinfection, passion fruits were soaked in 0.2, 1, 2, and 5 mmol/L salicylic acids for 10 min, and distilled water was used as control. After natural air-drying, fruits were stored under ambient temperature. Fruit quality attributes such as soluble solids, titratable acids, ascorbic acid and soluble sugars were measured with 6 days interval. The results revealed that the fruits treated with salicylic acid exhibited more fruit firmness, lower disease and shrinkage rate, less water loss, while maintained good color (L^*, a^* and b^*). Similarly, soluble solids, titratable acids, ascorbic acids, soluble sugars and sugar-acid ratio were also maintained under the same treatment. Overall, 1 mmol/L salicylic acid proved better for purple passion fruits in terms of maintaining fruit quality during storage at ambient temperature.
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  Effect of active packaging material from clove essential oil-ethylene vinyl alcohol copolymer on storage quality of dried Litopenaeus vannamei

  SHEN Siyuan, QU Yinghong, SHI Wenzheng, WANG Zhihe, LI Li

  Food and Fermentation Industries. 2021, 47(17): 213-219. https://doi.org/10.13995/j.cnki.11-1802/ts.027029

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  Dried shrimps need proper packaging to prolong the storage time. Clove essential oil has good antioxidant and antibacterial properties and can also be used as packaging ingredients. In this paper, the dried Litopenaeus vannamei was packed with clove essential oil-ethylene vinyl alcohol copolymer (clove essential oil-EVOH) and polyethylene (PE) respectively, and then stored at 4 and 25 ℃. The evaluation indexes of dried shrimp during storage were measured which including moisture content, water activity, chromatic aberration, pH, peroxide value, TBA value, total volatile base nitrogen and the total plate count. And these evaluation indexes could help to explore the effects of clove essential oil-EVOH active packaging material on the storage quality of dried Litopenaeus vannamei. The results showed that, after the treatment, the water content and water activity increased, while pH changed little, and the pH of clove essential oil-EVOH group was lower. In chromatic aberration, L^* value decreased overall, while a^* value and b^* value changed little, and different packaging materials had little influence on it. The peroxide value firstly increased and then decreased. TBA value, the total volatile base nitrogen value and the total plate count showed a significant increasing trend on the whole. Clove essential oil-EVOH could effectively control oxidation and microorganisms and maintain the quality of dried shrimp, but the peroxide value could not be effectively controlled by low temperature. In conclusion, clove essential oil-EVOH active packaging material for dried shrimp clove essential oil is a proper packaging material, and it has a better effect on dried Litopenaeus vannamei when combined with low temperature storage.
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  Formula optimization and influencing factors analysis of gluten-free corn steamed bun

  SU Mengkai, LUO Denglin, XU Yunfeng, LI Peiyan, XIANG Jinle, XU Baocheng, HUANG Jihong, ZHANG Kangyi

  Food and Fermentation Industries. 2021, 47(17): 220-227. https://doi.org/10.13995/j.cnki.11-1802/ts.025989

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  The feasibility of gluten free steamed bun made from corn flour was explored in this study. The effects of inulin, hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and water content on the quality of gluten-free steamed bread made by corn flour were investigated. On this basis, the formula of gluten-free steamed bread was optimized by Box-Behnken design and response surface methodology. The results showed that the hardness of gluten-free steamed bun decreased gradually with the increase of inulin content, decreased at first and then increased with the increase of HPMC and XG, but all three of them had no significant effect on the elasticity of steamed bun. A certain amount of water could significantly increase the elasticity of gluten-free steamed bun and reduce its hardness. When inulin, xanthan gum and HPMC were added into corn flour at the amount of 11.01%, 0.92% and 0.51% respectively and with 79.5% moisture, the gluten-free steamed bun had the same taste and texture as ordinary steamed bun with higher acceptance, in which riches in dietary fiber.
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  Rapid detection of β-conglycinin β subunit in fermented soybean meal based on aptamer sensor

  WEI Yafeng, MAO Yin, LI Guohui, DENG Yu

  Food and Fermentation Industries. 2021, 47(17): 228-233. https://doi.org/10.13995/j.cnki.11-1802/ts.027156

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  Synergetic fermentation by microorganism and enzyme has received extensive attention because it can significantly ameliorate the antigenicity of soybean meal. The content of β-conglycinin β subunit in fermented soybean meal was detected to evaluate the antigenicity, using the rapid, stable and high accuracy aptamer biosensor. Firstly, the alkaline protease digestion was used to simulate the fermentation to verify the feasibility for the detection of actual soybean meal samples. Then, the key influence factors were analyzed and used to detect the soybean meal samples treated by synergistic fermentation of bacteria and enzyme. The optimal dilution ratio was 10-50 times. And the degradation rate of β-conglycinin β subunit was about 87.81% with the treatment of synergistic fermentation for 24 h, and it was 6.91% higher than that treated with alkaline protease alone. Based on these results, the aptamer sensor can be applied to the detection of β-conglycinin β subunit in fermented soybean meal.
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  Characterization of volatile components of Minglvye Baijiu by two-dimensional gas chromatography/time-of-flight mass spectrometry

  GAO Mengxin, FU Qihai, LI Dongfeng, GONG Jian, FAN Xinfa, CHEN Shuang, XU Yan

  Food and Fermentation Industries. 2021, 47(17): 234-241. https://doi.org/10.13995/j.cnki.11-1802/ts.027017

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  The volatile compounds in Minglvye Baijiu were characterized by headspace solid phase microextraction coupled with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. A total of 810 volatile compounds and 386 potential aroma active compounds were identified. Compared with the Baijiu Flavor Library, Minglvye Baijiu supplemented 21 volatile compounds and 10 potential aroma active compounds, including 2-methoxy-3-isobutylpyrazine and 2-methoxy-3-isopropylpyrazine. A total of 335 volatile compounds and 262 potential aroma active compounds were identified in cooked mung bean. The detection of compounds in mung bean such as methoxypyrazine and eugenol proved that the relationship between unique flavor of Minglvye Baijiu and its raw material. The results will enhance the understanding of the diversity of brewing materials on the uniqueness of Baijiu flavor.
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  Typical yeasts and their volatile flavor compounds in workshop air of Wuliangye

  ZHANG Xia, LEI Xuejun, LIU Fang, LIU Duotao, LUO Qingchun, SHI Si, QIAO Zongwei, ZHENG Jia

  Food and Fermentation Industries. 2021, 47(17): 242-249. https://doi.org/10.13995/j.cnki.11-1802/ts.027144

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  In order to investigate the characteristics of yeast species and metabolites in the workshops air of Wuliangye, a total of 73 yeasts were isolated, which belonged to 11 genera and 14 species including Wickerhamiella pararugosa (Y1), Pichia kudriavzevii (Y2), Pichia exigua (Y3), Candida ethanolica (Y4), Kazachstania bulderi (Y5), Saccharomyces unisporus (Y6), Saccharomyces cerevisiae (Y7), Naumovozyma castellii (Y8), Meyerozyma caribbica (Y9), Debaryomyces hansenii (Y10), Zygosaccharomyces bailii (Y11), Clavispora lusitaniae (Y12), Debaryomyces subglobosus (Y13) and Saccharomycopsis fibuligera (Y14). The content of flavor compounds in the liquid fermentation broth were determined by the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that the14 yeast strains could produce various flavor compounds, and most of them were esters and alcohols. Main compounds included ethyl acetate, ethyl hexanoate, phenethyl alcohol, isoamyl alcohol, isovaleric acid, butyl butyrate, ethyl octanoate, ethyl nonanoate, phenol, and acetoin. High content of total ester was detected in Y1, Y2 and Y5 with the value more than 65 mg/L, and the highest was detected in Y1 (95 mg/L). High content of total alcohol was detected in Y1, Y5, Y7, Y8 and Y10 with the value more than 60 mg/L, and Y7 had the highest value (115 mg/L). The content of trace flavor compounds was low, but the variety was rich which might contribute to the liquor flavor. Y5 had high content of acetoin at 1.57 mg/L. High content of phenol were detected in Y1 and Y7 with the concentration of 2.26 and 2.43 mg/L, respectively. This research provides a certain theoretical basis for the flavor of Wuliangye.
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  Construction of Niulanshan Erguotou Baijiu flavor wheel and analysis of sensory characteristics

  LIU Xu, ZHANG Qian, YU Xiaotao, WANG Ying, LIU Xuanchi, LI Qing, HAO Wenjun, WEI Jinwang, SONG Kewei

  Food and Fermentation Industries. 2021, 47(17): 250-255. https://doi.org/10.13995/j.cnki.11-1802/ts.027147

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  In order to evaluate the characteristics of Niulanshan Erguotou Baijiu and control the quality, the sensory quantitative evaluation of 15 representative Baijiu samples were studied by constructing wine flavor wheel at domestic and international. The flavor wheel of Niulanshan Erguotou was drawn from its smell and taste. The typical sensory characteristics screened by M value and statistical analysis. The descriptors representing including 20 aroma descriptors, 5 taste descriptors and 5 mouth-feel description terms were selected. At the same time, the flavor profile of five Niulanshan Erguotou Baijiu samples was analyzed by using the flavor profile, which intuitively expressed the style differences. The construction of Niulanshan Erguotou Baijiu flavor wheel helped to improve product quality and personalized product design, could meet market demands. At the same time, the establishment of the flavor wheel is of great significance to the progress of the sensory evaluation and technical standard system of Baijiu.
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  Flavor characteristics of varieties wines from eastern foot of Helan Mountain

  GE Qian, CAO Caixia, WU Yan, LI Caihong, ZHANG Jing, WANG Xiaojing, YANG Binkun, YAN Yue

  Food and Fermentation Industries. 2021, 47(17): 256-264. https://doi.org/10.13995/j.cnki.11-1802/ts.026260

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  The various wines from the eastern foot of Helan Mountain were analyzed to establish the mathematical relationship of aroma components and characteristics. Eight wines and 12 organic acids, 18 polyphenols, aromatic substances were evaluated by olfactory analyzer/solid phase microextraction-gas-mass spectrometry and threshold analysis, so that provide theoretical basis for wine aroma quality improvement and stylization. The results showed that physio-chemical parameters of eight various wines were satisfied with the national standards. The main organic acids were lactic acid, malonic acid, succinic acid, quinic acid and tartaric acid. The main polyphenols were catechin, caffeic acid, quercetin, p-coumaric acid, vanillic acid and epicatechin. The content of monomeric phenol in red wine was much greater than white wine. A total of 96 aroma substances were identified. β-Damastone, ethyl caprate, ethyl caprylate, ethyl caproate, ethyl butyrate and hexyl acetate were the main aroma active substances. The principal component analysis showed that eight wines were divided into three categories. The sensory evaluation results showed that Noble Fragrance, Pinot Noir and Camry had better sweet fruity and floral aromas. The partial least square analysis further confirmed that phenolics, terpenes, other esters and ethyl esters had a certain contribution on sweet and floral note. The results provide basic data for the improvement of the flavor quality of various single wines in China.
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  Simultaneous determination of formaldehyde acetaldehyde in aluminum bottles and their migration laws

  ZHAO Qianqian, GAO Hongbo, QIU Kai, LIU Bing, WU Gang, ZHANG Yuling, XU Tongtong, TU Zhenhua

  Food and Fermentation Industries. 2021, 47(17): 265-271. https://doi.org/10.13995/j.cnki.11-1802/ts.026693

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  A high performance liquid chromatography (HPLC) method for simultaneous determination of formaldehyde and acetaldehyde migration in aluminum bottle packaging was established, and the migration law of formaldehyde and acetaldehyde in aluminum bottle packaging to food simulants (volume fraction was 4% acetic acid, 10% ethanol, 20% ethanol, 50% ethanol) was studied at different time and temperature. The results showed that the method had a good linear relationship in the determination range of formaldehyde and acetaldehyde with all of the correlation coefficient R² > 0.999. Moreover, the detection limit was 0.000 8-0.007 8 mg/L. And the standard recovery and precision was 80.22%-107.41% and 0.17%-6.57% respectively. The migration of formaldehyde in aluminum bottles was much larger than that of acetaldehyde. The migration of formaldehyde in aluminum bottles to different simulants was as follows: 4% acetic acid > 50% ethanol > 20% ethanol > 10% ethanol. The aluminum bottles migrated acetaldehyde from the 4% acetic acid solution, but did not move acetaldehyde from the other three food simulants. Besides, with the increase of temperature and the extension of time, the migration of formaldehyde and acetaldehyde gradually increased until reaching their equilibrium.
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  Determination of tryptophan in infant formula by HPLC internal standard method

  BIE Mei, SUN Lizhen, WANG Jun, XUE Xia, LIU Yanming

  Food and Fermentation Industries. 2021, 47(17): 272-276. https://doi.org/10.13995/j.cnki.11-1802/ts.026962

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  A method based on alkaline hydrolysis coupled with high-performance liquid chromatography (HPLC) was developed for the determination of tryptophan in infant formula and infant formula for special medical purposes with α-methyl tryptophan as the internal standard. The sample was hydrolyzed by alkali solution and separated by C₁₈ column. Then it was detected by a fluorescence detector. The internal standard method could correct the loss of tryptophan during hydrolysis, reduce the difference between substrates and improve the accuracy of quantitative results. The recovery was in the range of 92.5%-97.4%, and the relative standard deviation (RSD) was less than 3.11%. Furthermore, the relative standard deviation between laboratories was less than 6.7%. The method was simple, accurate and reproducible and could be applied for the accurate qualitative and quantitative determination of tryptophan in infant formula and infant formula for special medical purposes.
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  Research progress of Caspases and its association mechanism with meat tenderness

  YANG Zhihao, LIU Chang, DOU Lu, HOU Yanru, Qi Qige, SU Lin, ZHAO Lihua, JIN Ye

  Food and Fermentation Industries. 2021, 47(17): 277-282. https://doi.org/10.13995/j.cnki.11-1802/ts.026985

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  Apoptosis is a necessary process of muscle cells after livestock and poultry were slaughtered.It is also a programmed process of cell self-destruction.As an IL-1β-converting protease,Caspases participates in cell apoptosis and has a very important effect on meat tenderness.This review summarizes the family biological characteristics of Caspases,the mediated apoptosis pathway,the regulatory mechanism of Caspases,and the impact on meat tenderness.The aim is to reveal the importance of Caspases for meat tenderization in the postmortem maturation process,in order to provide new ideas for accelerating the maturation process of livestock and poultry and improving meat tenderness.
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  Research advances of flavor maturation of fermented liquid foods accelerated by sonication

  LIU Ermeng, FENG Tuo, GAO Xianli, FU Jiangyan, LIN Hong, XU Ting, MA Haile, SHAN Pei

  Food and Fermentation Industries. 2021, 47(17): 283-289. https://doi.org/10.13995/j.cnki.11-1802/ts.027287

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  The aroma maturation of liquid fermented foods is significantly behind its taste maturation.It seriously affects the production efficiency and economic benefits of enterprises,and has become a bottleneck in the production of fermented liquid foods.Sonication possesses important acceleratation effects on the flavor maturation of fermented liquid foods.In this paper,the effects of power,time,frequency and mode of sonication on the types and contents of aroma compounds in liquid fermented foods and the potential mechanisms were systematically analyzed,and the problems of flavor maturation of fermented liquid foods accelerated by sonication were pointed out,and the application prospect of ultrasonic equipments was outlooked.It provides reference and basis for the industrial application of ultrasonic technology in accelerating the flavor maturation of fermented liquid foods.
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  Advances in milk fat globule membrane preparation methods and emulsification properties

  WANG Jidong, ZHENG Yuanrong, LIU Zhenmin, XU Yuntao, DANG Huijie

  Food and Fermentation Industries. 2021, 47(17): 290-298. https://doi.org/10.13995/j.cnki.11-1802/ts.026355

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  The outer layer of the Milk Fat Globule (MFG) is surrounded by Milk Fat Globule Membrane (MFGM),a complicated three-layer membrane structure with proteins and lipids as main components.In recent years,studies show that the hydrophilia and lipophilicity are inherently owned by MFGM,and MFGs are prevented from gathering by MFGM.Besides,MFGM is a natural emulsifier of high performance.The sources of raw materials,producing methods,and influence factors for MFGM in mass industrial production are mainly discussed in the paper.In this paper,the MFGM's potential industrial application was also analyzed in detail,to provide a reference for further integrated utilization of the MFGM.
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  Research progress in active components and comprehensive utilization of stems,leaves and flowers of Dendrobium officinale

  YAN Jing, CAI Yixi, CHEN Yanlan, ZHANG Huiying, DU Bing

  Food and Fermentation Industries. 2021, 47(17): 299-306. https://doi.org/10.13995/j.cnki.11-1802/ts.026336

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  Dendrobium officinale is a traditional herbal Chinese medicine,which contains a variety of active components.The medicinal part of D.officinale is the stem.With the variety of D.officinale products,the active components and processing and utilization of D.officinale leaves and flowers were also concerned.In this article,the active components and comprehensive utilization of D.officinale stems,leaves and flowers were discussed,aiming to promote the utilization of resources of D.officinale leaves and flowers,promote the deep processing related products of stems,leaves and flowers of D.officinale,improve its added value,so as to provide a useful reference for the comprehensive utilization of D.officinale stems,leaves and flowers.
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  Research progress and application of rice dreg protein modification

  GENG Xiaoqian, LONG Zhao, LIU Ning

  Food and Fermentation Industries. 2021, 47(17): 307-314. https://doi.org/10.13995/j.cnki.11-1802/ts.026418

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  Rice dreg protein is very suitable for special people to eat because of its a balanced amino acid composition and low allergy.It is recognized as a high-quality plant protein.It is very important to extract protein from rice dreg for expanding protein resources.The functional properties of protein have a great impact on its application.The research on the modification of rice dreg protein is more common at home and abroad,aiming at improving the function of the protein and making it better applied to the food industry.In this paper,the extraction,modification and application in the food of rice dreg protein at home and abroad in recent years are reviewed,to provide the basis for the related research of rice dreg protein.
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  Exploration and practice of ideological and political education in the course Food Quality Control and Management: In view of the craftsman's spirit

  WAN Jie, LUO Shunjing

  Food and Fermentation Industries. 2021, 47(17): 315-318. https://doi.org/10.13995/j.cnki.11-1802/ts.026474

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  The spirit of the craftsman requires the combination of professional ethics, ability and quality. Professional courses play important roles on knowledge imparting and value guiding. The course Food Quality Control and Management and its spirit of the craftsman were highly compatible in the talent training objectives and the knowledge content. The specific methods on ideological and political education in the course Food Quality Control and Management were designed and carried out based on the craftsman's spirit.