15 November 2021, Volume 47 Issue 21
    

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  • Breeding Aspergillus oryzae with high-productive protease and its influence on soy sauce fermentation
    FAN Jiaxun, LIU Song, LU Xinyao, CHEN Jian
    Food and Fermentation Industries. 2021, 47(21): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.027031
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    In order to improve the breeding efficiency of Aspergillus oryzae, a high-throughput screening method based on flow cytometry was constructed. After four rounds of mutation using atmospheric and room temperature plasma, the strain H34 with 145.6% increase of protease activity was screened. The increased protease activities in strain H34 were mainly aspergillopepsin-1, alkaline protease, and neutral protease 2 homolog AO090001000135. The soy sauce produced by H34 strain was superior in total nitrogen, amino acid nitrogen, organic acid, amino acid, and flavor substance. The results provide an excellent strain for soy sauce fermentation and important methodological reference for mutation breeding of other filamentous fungi.
  • Screening and oenological properties of Hanseniaspora strains with low ethanol yield
    FENG Wenqian, WANG Qian, LIU Yanlin, SONG Yuyang, JIANG Jiao, WU Xinyu, QIN Yi
    Food and Fermentation Industries. 2021, 47(21): 9-17. https://doi.org/10.13995/j.cnki.11-1802/ts.027082
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    In order to obtain excellent indigenous Hanseniaspora strains with low ethanol yield, fifty-three Hanseniaspora strains selected from the wine-producing region of Ningxia, Gansu, Shaanxi and Xinjiang were evaluated. Hanseniaspora opuntiae HoA-1-3, HoC-4-2 and Hanseniaspora uvarum HuB-2-2, HuC-3-2 were screened. The results showed that the ethanol yield of strains HoA-1-3, HoC-4-2, HuB-2-2 and HuC-3-2 were reduced by 23.87%, 19.25%, 10.74% and 18.74%, respectively, compared with Saccharomyces cerevisiae NX11424. The four strains displayed good tolerance to 400 g/L of sugar, 300 mg/L of SO2, pH 2.8, extreme temperatures 10℃ and 40℃, and no killing activity against S. cerevisiae NX11424. In addition, HoA-1-3 and HoC-4-2 could tolerate 6% vol of ethanol. HoC-4-2 and HuC-3-2 did not produce H2S. In conclusion, H. opuntiae HoC-4-2 and H. uvarum HuC-3-2 had good oenological properties, which laid a foundation for further development and application of non-Saccharomyces yeast with low ethanol yield.
  • Screening and identification of a 4-ethyl guaiacol producing strain in soy sauce fermentation
    GUO Mingwei, GENG Yuhuan
    Food and Fermentation Industries. 2021, 47(21): 18-23. https://doi.org/10.13995/j.cnki.11-1802/ts.026836
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    A strain G08 with capable of producing 4-ethyl guaiacol (4-EG) was screened from the traditional soy sauce koji. The strains G08 were identified by morphological characteristics, physiological and biochemical tests, and 16S rDNA sequence homology analysis, and the biological characteristics were evaluated and was identified as Bacillus subtilis. Its optimal temperature was 35℃, and the tolerance to 9% NaCl. The strain was inoculated in the medium containing ferulic acid (FA) for 12 days. FA could be transformed into 4-EG with a molar conversion rate of 7.92%. The result lays the foundation for the production of 4-EG by biocatalytic transformation in fermented food industry.
  • Isolation and rearrangement of strains in yogurt starters and its fermentation characteristics in soy milk
    REN Haidong, LI Xingfei, CHENG Lyurui, LU Xuqiang, LIU Jun, SHI Yuqiang, HUA Yufei
    Food and Fermentation Industries. 2021, 47(21): 24-31. https://doi.org/10.13995/j.cnki.11-1802/ts.026970
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    In order to study the growth of different lactic acid bacteria in soy milk, twenty-six strains of lactic acid bacteria were isolated from yoghurt starter. Nine strains of Lactobacillus, two strains of Bifidobacterium and Streptococcus thermophilus CG45-1 were selected for mixed fermentation. The results showed that L. bulgaricus CG90-2 had strong proteolytic activity, the free amino content was 0.958 mg/g(L-Ceucine). L. plantarum CG47-2 and L. rhamnosus CGS-1 had strong flavor formation capacity, the content of 2,3-butanedione were 0.477 22 and 0.618 99 mg/kg, respectively. While the fermentation products of L. fermentum CGF-1 and L. paracasei CG3K-2 had better texture properties. The mixture of S. thermophilus and L. bulgaricus, L. paracasei, L. fermentum and L. rhamnosus were suitable for fermenting soy milk and could apply in the development of a starter for soybean milk fermentation.
  • Identification of Bifidobacterium animalis subsp. lactis BL-99 isolated from infant intestine
    YU Xuejian, LIU Jinfeng, ZHAO Ting, MA Xia, LIU Yiru, LIU Weixian, CHENG Kun, ZHANG Xin, CAO Yanhua, XIN Di, FENG Huijun, LIU Fudong, ZHAO Wen, HONG Weilian, YAO Su
    Food and Fermentation Industries. 2021, 47(21): 32-38. https://doi.org/10.13995/j.cnki.11-1802/ts.026178
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    Strain BL-99 isolated from the infant intestine was systematically identified using nine strains of Bifidobacterium animalis including B. animalis subsp. lactis and B. animalis subsp. animalis from different sources as reference. Microbial identification technologies including morphology, physiological and biochemical analysis, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and whole genome sequencing were applied to establish the strain-level identification method suitable for the identification of strain BL-99. The MALDI-TOF MS identification score of strain BL-99 was 2.38, and the average nucleotide identity value of the strain BL-99 was 99.97% comparing with the type strain, which means the strain BL-99 was identified as Bifidobacterium animalis subsp. lactis based on colony morphology, physiological and biochemical properties, MALDI-TOF MS and whole genome sequencing using nine strains of B. animalis were the reference. Whole genome multilocus sequence typing analysis was carried out based on the 1 562 core genes of B. animalis subsp. lactis BL-99 and other 9 reference strains, and the whole-genome multilocus sequence typing (wgMLST) results showed that strain BL-99 could be effectively distinguished from reference strains. Single nucleotide polymorphism (SNP) analysis showed that the difference in SNP between different generations of B. animalis subsp. lactis BL-99 was 0, and the reference strain was higher than 32. Phylogenetic analysis further demonstrated that the SNP analysis can effectively distinguish B. animalis subsp. lactis BL-99 from reference strains. The method that combined phenotype and genotype established could provide a technical basis for the establishment of strain identification relative standards and promote the safer and wider application of probiotics in the food industry.
  • Screening of a salt-tolerant strain decomposing of sea cucumber and fermentation optimization
    HAN Shuang, LIU Kui, ZHANG Jian, JING Yuexin, WANG Yixin, LIU Fang, WANG Gongming, LIU Haichao, ZHONG Jingshi
    Food and Fermentation Industries. 2021, 47(21): 39-45. https://doi.org/10.13995/j.cnki.11-1802/ts.026682
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    Strains SW01, SW02 and SW03 that directly degraded sea cucumber protein were isolated from sea water by Martin medium (high salt). Strain SW03 with the strongest degradation ability was selected, and its morphology, physiological and biochemical characteristics and 16S rDNA were studied. The fermentation ability of SW03, Bacillus subtilis, Bacillus amyloliquefaciens, Lactobacillus plantarum and Leuconostoc mesenteroides were compared under the optimal fermentation conditions for 72 h. The changes of pH, biomass and water-soluble protein concentration in fermentation were investigated. The results showed that SW03 belonged to Staphylococcus sp. The optimal fermentation conditions were as follows: 26℃, 2.9% of inoculation volume, initial pH 6.9. The content of water-soluble protein reached to 108.2 g/L. Compared with the other four commercial strains, SW03 had higher biomass and water-soluble protein content in the stable stage with more stable pH. The strain SW03 can be used as a protein-degrading strain for further research and development.
  • Identification of Rhodotorula mucilaginosa CM-1 strain and isolation and purification of extracellular polysaccharide
    MA Wenjin, LI Meilin, WANG Bo, ZHOU Yanbing, ZHANG Yongxian, YU Changqing, PENG Tao
    Food and Fermentation Industries. 2021, 47(21): 46-52. https://doi.org/10.13995/j.cnki.11-1802/ts.026645
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    A strain CM-1 was screened and identified as Rhodotorula mucilaginosa by morphology, carbon/nitrogen source assimilation experiment and 18S rDNA sequence. A homogeneous and highly purified exopolysaccharide (RmEPS-11) was isolated and purified. The molecular weight distribution, infrared spectrum, monosaccharide composition and methylation of RmEPS-11 were analyzed. The results showed that the average molecular weight of RMPS-11 was 2.3×105 Da, and it was composed of arabinose, galactose, glucose and mannose with a molar ratio of 1.3∶4.4∶7.8∶86.4. The skeleton of RMEPS-11 was composed of 1, 3-linked mannose and 1, 2-linked glucose residues, and on the branches were 1,2,6-linked galactose and 1,2,3,4-linked arabinose. The results provide theoretical and data support for the structure analysis and activity analysis of exopolysaccharide from R. mucilaginosa.
  • Identification of Bacillus cereus BC307 and the antibody preparation against RsiP
    ZHENG Qingfang, LIU Lina, LIU Xiankai, LYU Yufei, WANG Hengliang, WANG Dongshu, QIU Zewu
    Food and Fermentation Industries. 2021, 47(21): 53-58. https://doi.org/10.13995/j.cnki.11-1802/ts.027084
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    Bacillus cereus is a common food-borne pathogen and anti-SigP factor RsiP is an important regulator of penicillin resistance. B. cereus BC307 strain from the food residues of food poisoning patient was isolated, which has strong resistance to penicillin. The RsiP protein was expressed and purified by affinity chromatography. High-titer polyclonal antibody was obtained after immunizing mice. The results showed that the RsiP protein was highly conserved and identical in B. anthracis, B. cereus, and B. thuringiensis. Western blotting showed that the RsiP antiserum had specific immunological reactions with the whole bacterial protein of these three bacteria. The studies lay a good foundation for exploring the regulation of penicillin resistance of B. cereus by RsiP.
  • Effect of different inoculation on the quality of greengage wines and microbial diversity
    LIU Yingjie, HUANG Jun, LIU Jian, WU Chongde, JIN Yao, ZHOU Rongqing
    Food and Fermentation Industries. 2021, 47(21): 59-66. https://doi.org/10.13995/j.cnki.11-1802/ts.027982
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    The quality difference of greengage wines fermented by single culture inoculation, co-culture inoculation and no inoculation were studied. A fed-batch fermentation method based on Saccharomyces cerevisiae and Torulaspora delbrueckii co-culture was developed. The results showed that the content of alcohol and free radical scavenging ability were increased, the content of total and volatile acids were reduced, and the microbial community structure of wine was significantly changed by inoculating single culture and co-culturing. The proportion of alcohols was increased, the content of acids, 4-ethyl phenol, 4-ethylene glycol (4-EG) and ethylphenol were reduced by two genera strains with different inoculation. In the second batch of co-cultured fermentation, the proportion of terpenes increased slightly, floral and fruity aroma was stronger. S. cerevisiae and T. delbrueckii had similar contributions, mainly increased the content of ethyl caproate, methyl benzoate, isoamyl acetate, isoamyl alcohol, nerolidol, farnesol, decanal and so on. These results established a new fermentation method of greengage wine.
  • Microbial community changes in rice slurry fermentation
    XIE Ling, LAN Lin, LI Yuhang, QIAN Yeqian, SHI Chongyong, YUAN Ping, REN Yuanyuan, LI Yufeng
    Food and Fermentation Industries. 2021, 47(21): 67-72. https://doi.org/10.13995/j.cnki.11-1802/ts.026878
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    To clarify the differences in microbial community structure during the fermentation of rice slurry, high-throughput sequencing was used to analyze the microbial diversity. A total of eight genera of bacteria and nine genera of fungi were detected with adequate coverage of microbial species. The results showed that at the phylum level, the dominant bacterial and fungal was Firmicutes and Ascomycota with the abundance of 99.40% and 99.09%, respectively. At genus level, the dominant bacterial organism was Lactobacillus, with the abundance of 97.42% at 8 h. The dominant fungi were Kazachstania, Dipodascus and Saccharomyces with the abundance of 86.86%, 29.67%, and 16.06% at 8, 40 and 24 h, respectively. In conclusion, the main dominant microorganisms during rice slurry fermentation were Lactobacillus, Kazachstania, Dipodascus and Saccharomyces. They have an important influence on the fermentation process of rice slurry.
  • Effect of sulfur dioxide on fermentation kinetics and quality of blueberry wine
    JING Hongpeng, LIU Ming, CHEN Xiaoming, GUO Fengli, GUO Yiru
    Food and Fermentation Industries. 2021, 47(21): 73-78. https://doi.org/10.13995/j.cnki.11-1802/ts.027064
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    In this study, the effect of SO2 on the fermentation kinetic and physicochemical indexes of blueberry wine was investigated. The alcohol content and reducing sugar content at different fermentation stages were nonlinearly fitted by DoseResp model, Boltzmann model and logistic model. The contents of total acid, volatile acid, dry extract and total SO2 were determined at different stages during fermentation. The results showed that both DoseResp model and Boltzmann model fitted well for changes in alcohol formation and reducing sugar consumption, which could accurately describe the kinetic characteristics of fermentation process. The fermentation process and the content of total acid (titratable acid), dry extract of blueberry wine had no significant changes when adding 50 mg/L SO2, while the volatile acid content decreased from 0.35 to 0.24 g/L. While the color and glossiness remained better in the aging period, with a rich and pleasant aroma, the color of blueberry wine after fermentation was a little lighter, also the wine had sulfur odor. The results provide a theoretical basis for the accurate control of fermentation process and a reference for winemakers to use SO2 in fermentation of blueberry wine.
  • Heterologous expression and enzymatic properties of farnesene synthase from Citrus sinensis
    FU Wenwen, WANG Junhua, LI Youran, SHI Guiyang
    Food and Fermentation Industries. 2021, 47(21): 79-85. https://doi.org/10.13995/j.cnki.11-1802/ts.026301
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    Farnesene is a sesquiterpene compound which has a wide range of applications in food, fragrance & flavor and other industries. Farnesene synthase is the key enzyme in biosynthesis of farnesene. Its properties significantly affect the formation of farnesene. A farnesene synthase gene from Citrus sinensis (FSCS) was cloned and expressed in Escherichia coli BL21(DE3). The recombinant enzyme was purified and its biochemical characteristics were investigated. Results showed that FSCS could produce α-farnesene by using farnesyl diphosphate as substrate. In addition, Mg2+ was indispensable, and K+ could enhance the activity of FSCS. However, 8 mmol/L or more Mn2+ significantly inhibited its activity. The optimal condition of Mg2+ and K+ were 30 mmol/L and 40 mmol/L, respectively. The optimal temperature was 20℃, and sensitive to higher temperature. Under the optimal conditions in recombinant Saccharomyces cerevisiae, the yield of farnesene was 43.76 mg/L increased by 30%. The results could provide reference for efficient production of farnesene in microbial cell factories.
  • Optimal cultivation conditions for food-grade recombinant yeast that simultaneously degrades two mycotoxins
    XIA Yu, WU Zifeng, HU Xiuyu, BAO Hongduo, HE Rui, QIU Yangyu, CHENG Qianqian, WANG Zhouping
    Food and Fermentation Industries. 2021, 47(21): 86-93. https://doi.org/10.13995/j.cnki.11-1802/ts.028751
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    To improve the biomass of recombinant Kluyveromyces lactis GG799(pKLAC1-ZPF1), the optimal high-density cultivation conditions was conducted. The optimal conditions were verified in a 5 L fermentor. The results showed that the optimized culture composition was as follows: 20.41 g/L of glucose, 30.46 g/L of peptone, 24.73 g/L of yeast extract, 4.48 g/L of KH2PO4 and 0.65 g/L of MgSO4, and the biomass was 5.5 times of control. While the optimized cultivation parameters were as follows: 26℃, 220 r/min and the initial pH 4.5, and the biomass were 7.5 times of control. The biomass was (34.05±3.34) g/L in 5 L fermentor, which was 29.6 times of control. The results provided important theoretical basis and reference data for the future industrial production of K. lactis.
  • Ameliorating effects of Auricularia auricula on obesity and gut microbiota dysbiosis in mice induced by high fat diet
    ZHU Lina, HU Jinhong, ZHANG Ting, YUE Tianli, SONG Wei
    Food and Fermentation Industries. 2021, 47(21): 94-101. https://doi.org/10.13995/j.cnki.11-1802/ts.028429
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    Auricularia auricula was added into the high-fat diets (HFD) of mice to ameliorate fat and gut microbiota dysbiosis. The experiment was carried out for four weeks and the mice were weighed on alternate day. Feces were collected for high-throughput sequencing in the last week. After executed, the serum, liver and spleen were collected for determination. The results showed that dietary supplementation of A. auricula significantly reduced the body weight, the content of cholesterol and triglyceride and the content of lipid droplets in liver. Moreover, daily intake of A. auricula effectively alleviated the disturbance of gut microbiota caused by HFD. In conclusion, dietary supplementation of A. auricula effectively ameliorated the obesity, hepatic lipid accumulation and gut microbiota dysbiosis of mice.
  • Amelioration effects of conjugated linoleic acid glyceride and microencapsulated emulsion on high-fat diet induced non-alcoholic fatty liver disease in rats
    WEN Jin, FAN Chao, XIA Lining, SHI Chao, WU Wenzhong
    Food and Fermentation Industries. 2021, 47(21): 102-108. https://doi.org/10.13995/j.cnki.11-1802/ts.026312
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    This study aimed to investigate the effects of conjugated linoleic acid glyceride oil (CLA-TG) and microencapsulated CLA-TG emulsion on high-fat diet induced non-alcoholic fatty liver disease in rats.Male Sprague-Dawley rats were fed with high-fat diet for 6 weeks to establish the non-alcoholic fatty liver disease model.At the same time, the intervention groups were fed with CLA-TG oil and microencapsulated CLA-TG emulsion. Body weight and food intake were recorded.After 6 weeks treatment, the liver and blood were collected to exam the liver function indicators alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) in serum and triglycerides (TG) in liver. And oil-red O staining was used to observe the lipid accumulation of liver tissue. Results showed that the food intake of all groups showed no significant difference. Compared with the control group, the body weight in the model group increased significantly (P<0.01). The levels of serum ALT、AST、TC、TG、LDL-C were also significantly elevated (P<0.01) and HDL-C were significantly decreased (P<0.05). Sever steatosis were observed in the liver tissue which showed excessive TG and lipid accumulation (P<0.01).Compared with the model group, body weight, serum blood lipids levels, liver TG and lipid accumulation were significantly lower in CLA-TG group and microencapsulated CLA-TG emulsion groups (P<0.05). Moreover, the microencapsulated CLA-TG emulsion group showed better amelioration effects. The ingestion of CLA-TG can improve non-alcoholic fatty liver disease in rats and microencapsulated CLA-TG emulsion can further enhance the protective effects.
  • Protective effect of Ginkgo biloba peptides on acute alcoholic liver injury in mice
    ZHENG Yi, LI Shiying, MI Xinyi, CHEN Lin, LI Chuang, LIANG Yifan
    Food and Fermentation Industries. 2021, 47(21): 109-114. https://doi.org/10.13995/j.cnki.11-1802/ts.026566
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    Intake of bioactive peptides has been proposed as an effective adjuvant therapy for acute alcoholic liver injury by ameliorating alcohol-induced oxidative stress and inflammatory damage. This paper investigated the hepatoprotective effect of Ginkgo biloba peptides (GBP) on acute alcoholic liver injury in mice. Male Kunming mice were randomly divided into six groups, including normal group, model group, GBP low-dose (50 mg/kg), GBP medium-dose (100 mg/kg), GBP high-dose group (200 mg/kg) and positive control group (100 mg/kg reduced glutathione). An acute alcoholic liver injury mice mode was established by ethanol exposure. The kits were employed to determine the levels of the serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglyceride (TG), total cholesterol (TC), interleukin-1β (IL-1β), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α). And the levels of the liver tissue catalase (CAT), glutathione peroxidase (GSH-Px), total superoxide dismutase (T-SOD), malondialdehyde (MDA) and protein carbonyl group (PCG). The results showed that GBP treatment reduced the levels of ALT, AST, TG and TC, down-regulated the levels of pro-inflammatory cytokines including IL-1β, IL-6 and TNF-α. Besides, GBP treatment also increased the CAT, GSH-Px and T-SOD activities and decreased MDA and PCG levels. The results indicated that GBP exerted the hepatoprotective effect on acute alcoholic liver injury in mice through antioxidant and anti-inflammatory pathways.
  • Regulatory effect of Pu-erh tea polysaccharide on short-chain fatty acid metabolism and gut microbiota in mice
    XU Lingling, CHENG Wangkai, ZHOU Xiaonan
    Food and Fermentation Industries. 2021, 47(21): 115-122. https://doi.org/10.13995/j.cnki.11-1802/ts.028393
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    To explore the effect of Pu-erh tea polysaccharide (PEP) on gut microbiota and predict metabolic function, healthy mice were gavaged with PEP for 35 days. The results showed that PEP could remarkably increase the levels of short-chain fatty acids (acetic acid, propionic acid, butyric acid and valeric acid) in the feces with dose-dependent matter. 300 mg/kg body weight PEP was effective in increasing diversity of the gut microbiota and affected the relative abundance of specific bacteria. Faecalibaculum, Alloprevotella, Akkermansia and Alistipes were identified as the biomarkers of the PEP with high dose group. In addition, amino acid metabolism, energy metabolism and biosynthesis of other secondary metabolites were the primary enriched phenotypic KEGG pathways in the PEP with high dose group. Akkermansia positively correlated with biosynthesis of unsaturated fatty acids and steroid, and negatively correlated with synthesis and degradation of ketone bodies. These results suggested that the appropriate amount of PEP supplementation could enhance the content of short-chain fatty acids by altering the composition of gut microbiota and improve metabolic function.
  • Effect of lotus leaf flavonoids on liver injury induced by D-galactose in mice
    LI Chong, GOU Yuting, QIAN Yu, ZHAO Xin
    Food and Fermentation Industries. 2021, 47(21): 123-131. https://doi.org/10.13995/j.cnki.11-1802/ts.026594
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    The flavonoids extracted from the lotus leaf were used as the research object. The antioxidant activity of flavonoids was investigated by DPPH and ABTS cation ion free radical scavenging experiments in vitro, and the high antioxidant activity of these extracts was positively correlated with the dose. Forty male Kunming mice were randomly divided into normal group, model group, low dose group and high dose group. The liver injury model was induced by D-galactose, and the model group, low dose group and high dose group were intraperitoneally injected with D-galactose 120 mg/(kg·d). Different doses of lotus leaf flavonoids were used for intervention. Mice in the low-dose and high-dose group were given 250 and 500 mg/(kg·d) lotus leaf flavonoids per day, respectively. The contents of malondialdehyde (MDA), glutathione (GSH), NO, glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) were determined by using kit colorimetry. The concentrations of cytokines IL-6, IL-10, TNF-α and IL-1β were determined by ELISA. The organ index and pathological changes were observed. In addition, the variety and content of flavonoids extracted from lotus leaf were determined by HPLC. The results showed that flavonoids had a good scavenging ability of DPPH and ABTS cation ion free radicals, and increased SOD, GSH and GSH-Px content, reduced MDA, NO content significantly. Lotus flavone could significantly improve the liver cell oxidative damage induced by D-galactose in mice. In addition, four bioactive components, rutin, isoquercitrin, astragalin and quercetin, could be detected from lotus leaf by HPLC analysis. In a word, flavonoids extracted from lotus leaf have the good anti-oxidation ability, its pharmacological value can be further studied.
  • Protective effect of Boschniakia rossica polysaccharides on H2O2-induced injury of HL-7702 cells
    JIN Aihua, CHANG Hui, ZHANG Zhao, GE Naijia, QUAN Jishu, YIN Xuezhe
    Food and Fermentation Industries. 2021, 47(21): 132-139. https://doi.org/10.13995/j.cnki.11-1802/ts.026921
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    The protective effect of Boschniakia rossica polysaccharides (BRP) on the injury of HL-7702 cells induced by hydrogen peroxide was investigated. The cellular injury model was established using hydrogen peroxide in HL-7702 cells. HL-7702 cells were pretreated with BRP, and then cell viability of HL-7702 was investigated with the cell counting kit-8 (CCK-8) assay, and the lactate dehydrogenase (LDH) release was tested with the microplate method. Cellular malondialdehyde (MDA) was tested with the thiobarbituric acid method, cell apoptosis was detected by the Hoechst33342 staining and TdT-mediated dUTP nick end labeling (TUNEL) assay. The protein expression of cytochrome c (Cyto c), p53, B cell lymphoma/lewkmia-2 (Bcl-2), Bcl-2-associated X protein (Bax), Bcl-2 homologous antagonist/killer (Bak), cleaved caspase 3 (C-casp3), cleaved poly (ADP-ribose) polymerase (C-PARP) and the activation of mitogen-activated protein kinase (MAPK) and nuclear factor-κB (NF-κB) were determined with the western blotting method. The results showed that hydrogen peroxide at a concentration of 300 μmol/L decreased the viability of HL-7702 cells by 58% (P<0.05). However, the cell viability of HL-7702 was increased by 30.8% (P<0.05), and the release of LDH was reduced by 32.8% (P<0.05). Besides, the cellular MDA was decreased by 81.0% (P<0.05) in the BRP group as compared with the model group. In addition, BRP inhibited cell apoptosis, reduced the cytoplasmic Cyto c (P<0.05), increased Bcl-2 protein expression (P<0.05), and reduced the expression of p53, Bak, Bax, C-casp3, C-PARP, phosphorylated extracellular signal-regulated kinase (p-ERK), phosphorylated c-Jun N-terminal kinase (p-JNK) as well as the nuclear translocation of NF-κB (P<0.05). It is suggested that BRP could protect HL-7702 cells from hydrogen peroxide-induced oxidative damage, and inhibit the apoptosis of HL-7702 cells through regulating ERK, JNK and NF-κB pathways.
  • Effect of main baking ingredients on 1, 2-dicarbonyl compounds and advanced glycation end products
    SONG Xiaoli, LI Pu, ZHANG Qiuting, FENG Shasha, DAI Jie, LYU Lishuang
    Food and Fermentation Industries. 2021, 47(21): 140-147. https://doi.org/10.13995/j.cnki.11-1802/ts.026830
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    In this paper, the effect of materials in the baking process, including starch, ovalbumin and corn oil, on the potentially harmful Maillard reaction products in the glutenin-sugar model by single factor test and orthogonal design test were investigated. The level of glyoxal (GO), methylglyoxal (MGO) and fluorescent advanced glycation end products (AGEs) in Maillard reaction were determined using gas chromatography and fluorescence spectrometry (λex/λem=340 nm/465 nm), respectively. Then, the effects of starch on the structure of gluten protein during glycosylation were further analyzed by scanning electron microscopy and circular dichroism. The results showed that increasing starch concentration could inhibit the formation of GO, MGO and AGEs (P<0.01), while ovalbumin could only inhibit the formation of GO and AGEs (P<0.05). In addition, corn oil had no significant effect on the formation of those products (P>0.05). Moreover, due to the interaction between starch and glutenin, the structure of the protein was changed and the glycosylation sites were reduced, leading to reduce those products. In addition, the orthogonal experiment confirmed that when the ratio of glutenin∶glucose∶starch∶ovalbumin∶corn oil was 1∶0.15∶6∶0.2∶0.05, the production of GO,MGO and AGEs was the lowest.
  • Preparation and emulsifying properties of acetylated soybean soluble polysaccharides
    XU Jieru, TONG Qunyi
    Food and Fermentation Industries. 2021, 47(21): 148-157. https://doi.org/10.13995/j.cnki.11-1802/ts.027383
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    This research was aimed to investigate the effect of acetylation and ultrafiltration on the emulsification properties of soybean soluble polysaccharides (SSPS). SSPS was used to prepare acetylated soybean soluble polysaccharides (Ac-SSPS) by acetic anhydride method. To divide Ac-SSPS into two polysaccharide components with the weight-average molecular weight (Mw) of 868.6 k and 56.8 kDa, a ceramic composite membrane with an inner diameter of 20 nm was used. The chemical structures of SSPS and Ac-SSPS were characterized by Fourier transform infrared (FT-IR) and proton nuclear magnetic resonance spectroscopy (1H NMR). The effects of acetylation and ultrafiltration on the emulsifying activities and emulsifying stabilities of polysaccharides, as well as the viscosities, creaming indexes, particle sizes and Zeta-potentials of stabilized nano-emulsions at 28 d of storage were compared and analyzed. The influences of temperature and pH on the stabilities of the emulsions were also discussed. The results showed that compared with SSPS, the emulsifying properties of Ac-SSPS increased significantly, the nano-emulsions stabilized by Ac-SSPS were more stable during storage and were less affected by temperature and pH. The Ac-SSPS with the Mw of 868.6 kDa showed the highest emulsifying activities and emulsifying stabilities. The stabilized emulsions were hardly affected by temperature and pH, and the changes of viscosities, particle sizes, Zeta-potentials were minimal during storage. In addition, there was almost no whey precipitated in its emulsion system, and the laser confocal image showed that the droplets were evenly distributed. Overall,acetylation can effectively improve the emulsifying properties of SSPS. Compared with Ac-SSPS, the high-Mw Ac-SSPS obtained after ultrafiltration showed better emulsifying properties and stabilities of nano-emulsions.
  • Preparation and controlled release properties of halloysite nanotube-carvacrol composites
    SU Yingjie, LU Lixin, PAN Liao, LU Lijing, LIN Zidong
    Food and Fermentation Industries. 2021, 47(21): 158-162. https://doi.org/10.13995/j.cnki.11-1802/ts.026412
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    To investigate the inclusion of essential oils in packaging materials, and improve its effective utilization rate, carvacrol were selected as the essential oil model, and halloysite nanotube-carvacrol composites were prepared by encapsulating carvacrol in halite nanotubes etched with 4 mol/L HCl, using a vacuum process. The controlled release system was prepared by polyelectrolyte encapsulation. The structure and morphology of halloysite nanotube etched with 4 mol/L hydrochloric acids, the carvacrol load and the release rate of carvacrol were characterized by using fully automatic surface and porosity analyzer, transmission electron microscope, Fourier infrared spectrometer and thermogravimetric analyzer stability. The results showed that the specific surface area of halloysite nanotube increased from 29.506 m2/g to 95.577 m2/g, and a load of carvacrol increased from 6.7% to 24.2%. Using polyelectrolyte encapsulation, the releasing of carvacrol in the composites was decreased significantly, and it had an obvious controlled-release effect. These results provided the basis for the application of essential oil as antibacterial and antioxidant food packaging materials.
  • Effect of fenugreek gum on rheological properties of quinoa juice
    ZHAO Baotang, LUO Qi, SHANG Qi, ZHANG Zhihua, YANG Fumin, YANG Farong, HUANG Jie
    Food and Fermentation Industries. 2021, 47(21): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.023424
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    Using fenugreek gum as food additives, this study investigated the effects of fenugreek gum on rheological properties of quinoa juice under different storage conditions (25, 4, -18 ℃). The Carreau-Gahleitner model was used to test the fluidity of the sample. The results showed that R2 of the Carreau-Gahleitner model was above 0.95. The sample of the fenugreek gum-quinoa juice mixture was a pseudoplastic fluid dominated by elasticity (tan δ>1). When the concentration of fenugreek gum was 0.8%, the quinoa juice had better viscosity. The elastic thawing of quinoa juice made the elasticity of fenugreek gum-quinoa juice recover better after quenching The tanδ was the smallest at 4 ℃ and biggest at -18 ℃. This research provides theoretical support for the development and utilization of quinoa juice.
  • Effects of steam explosion pretreatment on the composition and physicochemical properties of dietary fiber from tomato pomace
    CUI Xiaowen, YUAN Maoyi, YE Fayin, ZHAO Guohua
    Food and Fermentation Industries. 2021, 47(21): 170-177. https://doi.org/10.13995/j.cnki.11-1802/ts.027095
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    The effects of steam explosion pretreatment on the chemical composition and physicochemical properties of dietary fiber from tomato pomace were studied. The results showed that steam explosion pretreatment reduced the content of insoluble dietary fiber and significantly increased the content of soluble dietary fiber. The content of soluble dietary fiber reached the highest [(10.19±1.00) g/100 g] at 1.0 MPa. The extraction rate of alkali soluble pectin and total pectin in tomato pomace was significantly decreased by steam explosion pretreatment, and the extraction rate of water-soluble pectin and chelate soluble pectin in tomato pomace was increased by 26.43% compared with the untreated samples. The increase was more obvious with the increase of steam explosion pressure. After steam explosion pretreatment, pectin and other macromolecules in tomato pomace were degraded. To a certain extent, the water holding capacity and swelling capacity of the dietary fiber from tomato pomace were consequently decreased. However, solubility, oil holding capacity, nitrite ion adsorption capacity and antioxidant capacity in vitro were improved. In addition, the steam explosion treatment could improve the fluidity of the dietary fiber from tomato pomace, as evidenced by the significant decrease of the slip angle, repose angle and bulk density values. The dense structure of tomato pomace was destroyed and a more reticular porous structure was exposed. Therefore, steam explosion pretreatment could increase the content of soluble dietary fiber in tomato pomace, and improve the apparent properties and physicochemical properties of dietary fiber in tomato pomace.
  • Removement of protein from potato wastewater by polyglutamic acid and its flocculation mechanism
    NIU Yaqian, LI Yutong, ZHAO Juan, ZHANG Lin, LU Wenming, QIAO Changsheng
    Food and Fermentation Industries. 2021, 47(21): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.026865
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    In this paper, polyglutamic acid was used as flocculant to recover protein from potato starch wastewater, and Box Behnken design method was used to optimize the process parameters. The results showed that the optimum flocculation conditions were as follows: polyglutamic acid (purity≥90%)0.93 g/L, initial pH 3.23, flocculation temperature at 40 ℃ for 40 min. Under these conditions, the potato protein recovery reached 68.43%. The flocculation mechanism was studied by Fourier transform infrared spectroscopy and scanning electron microscopy. The results showed that the amino and carboxyl groups in polyglutamic acid formed new amide bonds with the amino and carboxyl groups in potato protein, respectively; the potato protein entered into the three-dimensional network structure formed by polyglutamic acid through the mechanism of network capture and sweep. The removal rates of ammonia nitrogen, total phosphorus and COD were 40.62%, 42.66% and 34.80%, respectively. It provides a potential method for the utilization of wastewater.
  • Immobilized laccase by transglutaminase and its application in apple juice clarification
    WEI Shenghua, TANG Zhongxun, ZHANG Wei, GUO Lianghao
    Food and Fermentation Industries. 2021, 47(21): 185-190. https://doi.org/10.13995/j.cnki.11-1802/ts.027066
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    The residual polyphenols in juice could cause turbidity during storage and affect its quality. Enzymatic treatment by laccase can effectively solve the problem. In this paper, laccase was immobilized on AB-8 macroporous resin with transglutaminase as cross-linking agent, and the preparation conditions, enzymatic properties and clarification effect of immobilized laccase on apple juice were studied. The results showed that the immobilized enzyme with an enzyme activity of 210 U/g was prepared and the recovery of enzyme activity was 82.5% when the adsorption pH value was 4.0, the temperature was 30 ℃, the time was 4 h, the laccase dosage was 10 mL/g resin, with the TGase dosage of 200 U/g resin, the crosslinking pH of 4.0, the crosslinking temperature of 30 ℃ and the crosslinking time of 2 h. The total phenol removal rate of apple juice by immobilized laccase was 78.1%. After 14 days storage, the turbidity of apple juice without enzyme treatment increased more than 20 times, while that of apple juice with immobilized enzyme treatment only doubled, and the juice remained clear. This study provides a new method for food processing industry to keep the clarity of juice and thus has a good practical application value.
  • Preparation of microcapsule of clove essential oil and preservation effect on strawberry
    LI Hanqing, LUO Wenhan, XIAO Gengsheng, ZHANG Xueqin, SHI Xuanyun, LAN Bifeng, XIAO Naiyu
    Food and Fermentation Industries. 2021, 47(21): 191-196. https://doi.org/10.13995/j.cnki.11-1802/ts.028191
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    Clove essential oil was selected as the research object, gas fumigation was used for bacteriostasis and preservation, and the non-contact antistaling agent was prepared by imitating bagged desiccant. β-cyclodextrin was selected as wall material to microencapsulate clove essential oil, and the fresh-keeping effect of strawberry at room temperature was studied. The results showed that the embedding yield of clove essential oil was 60.5%. Infrared spectrum showed that there was a characteristic absorption peak of clove essential oil in the inclusion complex, and electron microscope scanning showed that β-cyclodextrin became fluffy due to embedding clove essential oil. In addition, the prismatic crystal disappeared and the sustained release effect of microcapsules was 25% after 10 d by thermogravimetric analysis and sustained release experiments. The fresh-keeping effects of different amounts of microencapsulated powder on strawberries stored in 500 cm3 bags at 28 ℃ for 8 d were also studied. The results showed that the decay rates of the blank group, Ding 2, Ding 4 and Ding 6 were 65%, 37%, 31% and 41%, and the weight-loss rates were 22.3%, 15.8%, 14.93% and 20.09%, respectively. The hardness of the blank group decreased from 2.26 to 0.45 kg/cm2, and the soluble solid blank group decreased by 6.8%. The NMR results showed that with the increase of the days of fresh-keeping, the free water of the blank group and the experimental group gradually increased. Compared with the blank group, the fresh-keeping effect of the Ding 4 experimental group was better than that of the blank group and could prolong the shelf life for 2 d.
  • Effects of ethylene and 1-MCP on the content of cordycepin in Cordyceps militaris
    SUN Qiang, MA Jinshuo, LIAN Tiantian, GUAN Ge
    Food and Fermentation Industries. 2021, 47(21): 197-201. https://doi.org/10.13995/j.cnki.11-1802/ts.027864
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    In this study, the effects of ethephon and ethylene receptor inhibitor 1-methylcyclopropene (1-MCP) on cordycepin production in the fruit body of Cordyceps militaris were studied. The fruit bodies were treated with ethylene, 1-MCP respectively. Real-time quantitative PCR was performed to detect the gene expression of adenyl-succinic acid synthase (Adss), adenyl-succinic acid lyase (Adsl), adenyl-kinase (AK) and purine nucleoside phosphorylase (PNP) among different groups. The content of cordycepin in the fruiting body was measured by HPLC. The results showed that the expression levels of PNP、Adss、AK and Adsl genes were significantly increased when the concentration of ethephon was 100 mg/L. The content of cordycepin in the ethylene group and control group were (25.37±0.22) μg/mL and (10.04±0.17) μg/mL respectively. And 1-MCP (1.0 mg/L) could significantly inhibit the cordycepin content in the fruit body and the expression of PNP、Adss、AK and Adsl genes. The cordycepin content in 1-MCP group was (0.52±0.12) μg/mL. In conclusion, the addition of exogenous ethylene at a certain concentration could promote the up-regulation of cordycepin metabolism-related gene expression, and the content of cordycepin in mature fruit bodies at a later stage was also significantly increased. Ethylene receptor inhibitors could significantly reduce the expression and content of cordycepin biosynthesis-related genes in the fruiting body.
  • Effect of heat treatment on the tenderization of Takifugu rubripes fish meat
    WU Bingcun, SHANG Shang, FU Baoshang, JIANG Pengfei, DONG Xiuping, LI Rong, QI Libo
    Food and Fermentation Industries. 2021, 47(21): 202-209. https://doi.org/10.13995/j.cnki.11-1802/ts.027290
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    In order to improve the tenderness of puffer fish in the production and processing, puffer fish were used for the heat treatment at 50, 60 and 75 ℃ respectively. The effect of different heating temperatures on puffer fish tenderization was studied with shearing force as the main index, as well as cooking loss, water holding capacity, total texture, rheology and scanning electron microscope. The results showed that there were two absorption peaks in puffer fish without heat treatment by differential scanning calorimetry analysis, the fish treated at 50 ℃ and 60 ℃ had only one absorption peak, while the fish treated at 75 ℃ had no absorption peak which indicating that the protein had been completely denatured. With the increase of the treatment temperature, the cooking loss rate of fish meat gradually increased, and the water holding capacity first increased and then decreased. The elastic modulus and viscosity modulus of all heat-treated fish were higher than that of untreated fish, but with the increase of heating temperature, the elastic modulus and viscosity modulus of fish meat decreased gradually. The whole texture analysis showed that the chewiness, cohesiveness, resilience and adhesiveness of the heat-treated puffer fish were higher than those of the control group, and the shear stress of the fish was significantly reduced. The results of scanning electron microscopy showed that the muscle fibers of puffer fish after heat treatment became loose and then compact with the increase of heat treatment temperature. The tenderization effect of puffer fish was obvious when the heating temperature was 50 ℃, puffer fish had good tenderness and could maintain good meat quality.
  • Climate characteristics of Tibetan for highland barley Baijiu production
    WANG Xuliang, JIANG Xin, YU Jiajun, JIN Yulong, JIA Fuchen, SHI Jun, ZHANG Xiaomeng, XUE Jie, ZHANG Yuhong
    Food and Fermentation Industries. 2021, 47(21): 210-216. https://doi.org/10.13995/j.cnki.11-1802/ts.026644
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    The natural environment is one of the key factors to affect the flavor and quality of Baijiu. The current climate conditions in Lhasa and densely populated area were studied. The method of comparative analysis was used to analyze the difference in climate conditions between Tibet Lhasa and the production areas of light-flavor, Luzhou-flavor, Maotai-flavor, highland barley Baijiu. The climate characteristics of brewing in the main production areas of Tibetan highland barley Baijiu was clarified. The characteristics of Tibet Lhasa brewing climate was analyzed by the perspectives of koji making, raw material steaming, fermentation, distillation, and storage. The results showed that Tibet Lhasa brewing climate environment had the characteristics of “two high, four low and one obvious”, namely: high altitude, high wind speed, low air pressure, low oxygen content, low temperature, low relative humidity, and obvious rainy and dry season. The results provide reference and basis for the process design, equipment selection and style determination of Tibetan highland barley Baijiu.
  • Preparation of antihypertensive peptides from quinoa by fermentation with Monascus and lactic acid bacteria
    WANG Jiaolin, YUE Tianli, YUAN Yahong
    Food and Fermentation Industries. 2021, 47(21): 217-224. https://doi.org/10.13995/j.cnki.11-1802/ts.027463
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    Six strains of Monascus purpureus were isolated from samples collected in Gutian, Fujian. Mixed with stored strains, the protease activity, proteolysis and yield of crude peptide were investigated. Pediococcus pentosaceus 22 227 and M. purpureus 4 422 were the best combinations, and the inhibition rate of angiotensin-I converting enzyme (ACE) was 84.21%. The optimal fermentation conditions were 28℃ with the ratio of strains was 2∶1 for 7 days, the inhibition rate of ACE was the highest 83.13%. The inhibition rate of ACE was 89.75% after separated and purified by dialysis, Sephadex G-25 chromatography and RP-HPLC. The obtained antihypertensive peptide contained 12 types of amino acids, which included hydrophobic amino acids such as alanine, valine and methionine, and accounted for more than 50%. The results showed that ACE inhibitory peptides can maintain good activity even under low temperature, weakly acidic conditions and in the continuous in vitro digestion test process.
  • Identification of goat, sheep, bovine and water buffalo origin component in dairy products using high-resolution melting-PCR
    HE Xiaoling, MA Xiya, XU Qinfeng
    Food and Fermentation Industries. 2021, 47(21): 225-230. https://doi.org/10.13995/j.cnki.11-1802/ts.027397
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    The identification of the species origin is of great significance in dairy products adulteration detection. In order to detect four common animal species (bovine, buffalo, goat and sheep) in milk and dairy products, a PCR high-resolution melting (HRM) detection method was established based on universal primers detection. By analyzing the melting curve of the universal primer-generated amplicons, PCR-HRM was capable of identifying the mixtures of various animal-derived components, and also of sensitively detecting the presence of bovine milk in goat milk and buffalo milk down to 5%. In addition, it could accurately identify the species origin of commercial milk and dairy products. The proposed method is rapid, sensitive, high throughput, and can realize the identification of bovine, buffalo, goat and sheep with only one pair of primer. It is an effective method for the identification of milk derived constituents. It could be further applied to identify the above four animal species in various meat and meat products or other foods.
  • Volatile flavor components analysis of giant salamander (Andrias davidiauns) meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics
    JIN Wengang, ZHAO Ping, LIU Junxia, GENG Jingzhang, CHEN Xiaohua, PEI Jinjin, JIANG Pengfei
    Food and Fermentation Industries. 2021, 47(21): 231-239. https://doi.org/10.13995/j.cnki.11-1802/ts.028024
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    To investigate volatile flavor compounds of giant salamander meat during the roasting process, the volatile organic compounds of giant salamander meat at a different roasting time (160 ℃, 0, 20, 40, 60 and 80 min) were analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that 43 volatile organic compounds were identified from 60 signal peaks of different roasting times by GC-IMS. Compared with control group, the relative contents of aldehydes, alcohols and esters decreased, while the relative contents of ketones, alkenes and ethers increased after roasting for 20 min. With the extension of roasting time from 20 min to 80 min, the relative contents of alcohols, alkenes and ethers decreased, while the relative contents of esters, ketones and aldehydes increased. A model with good stability and predictive ability was established by using orthogonal partial least squares-discriminant analysis (OPLS-DA). Fourteen potential markers were screened out from 43 identified volatile organic compounds by variable importance in the projection (VIP, VIP>1), including four alcohols (1-butanol, 1,8-cineol monomer, 3-methylbutan-1-ol dimer and 2,3-butanediol), three aldehydes [hexanal dimer, 3-methylbutanal and (E)-2-pentenal], four ketones (methyl-5-hepten-2-one, 2-butanone, 3-pentanone and 2-pentanone), two olefins (α-fennene and limonene) and one ester (ethyl acetate). Principal component analysis and cluster analysis of these volatile components could be used to distinguish the roasting process of giant salamander meat. This study provides a reference for future development and quality control of giant salamander pre-roasted products.
  • Comparative analysis of taste compounds in soup from six kinds of marine fishes
    XU Yongxia, LI Xinxi, ZHAO Honglei, LI Xuepeng, BU Ying, LI Jianrong, JI Guangren, GUO Xiaohua
    Food and Fermentation Industries. 2021, 47(21): 240-245. https://doi.org/10.13995/j.cnki.11-1802/ts.027071
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    Six typical marine fishes were selected as raw materials to prepare the fish soup. The taste activity and strength of the taste substances in the fish soup were evaluated by free amino acid analysis and nucleotide analysis combined with taste activity value. The taste profile of different fish soup was analyzed by electronic tongue and sensory evaluation. The results showed that the sensory score, amino acid nitrogen and soluble protein content of sea catfish soup were significantly higher than other fish soup (P<0.05). The results of electronic tongue analysis demonstrated that bitterness, umami and richness were the important taste characteristics of fish soup, and the taste of six fish soup samples was obviously different. There were significant differences in the content of free amino acids and nucleotides of the six fish soup (P<0.05), among which the proportion of sweet amino acids such as Ala, Gly and Pro were the highest, followed by bitterness and umami amino acids. The total amount of free amino acids in sea catfish soup was the highest. Ala, Gly, Glu, Pro, His, 5′-AMP and 5′-GMP were the main taste characteristic of fish soup through the analysis of TVA. In summary, sea catfish soup had better taste characteristics compared with other marine fishes.
  • Determination of 12 kinds of C9 aromatics in aquatic products by gas chromatography-triple quadrupole mass spectrometry
    ZHONG Jianyong, ZHANG Bingquan, XIE Yaxing, LIN Shikai, LIU Shaohui, DAI Mingnan, LI Zhihui
    Food and Fermentation Industries. 2021, 47(21): 246-252. https://doi.org/10.13995/j.cnki.11-1802/ts.027127
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    The method for the determination of 12 kinds of C9 aromatics in aquatic products by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) was established. The multiple reaction monitoring (MRM) method of 12 kinds of C9 aromatics was established, and the retention time and MRM mass spectrometric parameters of 12 kinds of C9 aromatics were obtained. The total ion chromatography (TIC) of 12 kinds of C9 aromatics was also plotted. The four organic solvents, ethyl acetate, n-hexane, acetone and n-hexane:acetone (7:3) mixed solution, were tested for their ability to extract the targets in aquatic products. Ethyl acetate was used as the final extraction solvent. Two extraction methods of ultrasonic and homogenization were compared, and the homogenization-based extraction method was determined. The extraction time was 2 min. The dosage of purification adsorbent was 0.1 g primary secondary amine (PSA), 1 g anhydrous magnesium sulfate, 1 g neutral alumina. The results showed that 12 kinds of C9 aromatics were detected in a linear dynamic range of 0.01-1.0 μg/mL. The limits of instrument detection (LOID), limits of quantitation (LOQ) and limits of method detection (LOMD) were 0.124-2.502 μg/L, 0.413-8.340 μg/L and 0.248-5.004 μg/kg respectively. The average recoveries were in the range of 75%-112% and the relative standard deviations(RSD) were below 6.7%. The method was used to determine the content of 12 kinds of C9 aromatics in different aquatic products. It provided reference for the establishment of landmarks and even national standards.
  • Off-line solid phase extraction-gas chromatography-flame ionization detection of mineral oil saturated hydrocarbons in chocolate
    ZHANG Yang, LI Xiaojuan, WANG Chunming, SHI Pengfei, LI Shujuan
    Food and Fermentation Industries. 2021, 47(21): 253-258. https://doi.org/10.13995/j.cnki.11-1802/ts.026627
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    An alternative method based on an off-line solid phase extraction (SPE) combined with gas chromatography-flame ionization detection (GC-FID) method was developed to determine mineral oil saturated hydrocarbons (MOSH) in Chocolate. The MOSH was extracted with n-hexane. The extract was purified by solid phase extraction (SPE) on a column packed with silica gel impregnated silver nitrate. By comparing the purification effect of silica gel with different silver nitrate content, 0.3% (w/w) silver nitrate silica gel was determined to be the best, and a glass syringe was used as the container for filling silver nitrate silica gel, and the volume of eluent was determined to be 10 mL. The pooled eluate was concentrated and then injected into the GC-FID system. The inject temperature was 275 ℃. The GC column was heated from 50 ℃ to 60 ℃ at 2.5 ℃/min, and then raised to 280 ℃ at 22 ℃/min,and then raised to 320 ℃(12 min) at 30 ℃/min. FID temperature was set at 350 ℃. The GC injection volume was 2 μL. The results showed that the calibration curve of paraffin oil was linear in the range of 1-80 mg/kg with a correlation coefficient of 0.999. The quantification limit (LOQ) of MOSH in chocolate was 0.5 mg/kg. The recoveries from spiked samples were between 90.0% and 99.2%, with the relative standard deviation (RSD) of 6.1%-9.9%. The accuracy, precision and sensitivity of the method are in line with the requirements of saturated hydrocarbon mineral oil detection, and can be used for monitoring the contamination of saturated hydrocarbon mineral oil in chocolate.
  • Comparison of key aromas between sweet orange and mandarin juices and their roles in the presentation of main flavors of the two juices
    ZHOU Qi, TAN Anqun, OUYANG Zhu, LIAO Hongbo, LI Guijie, CHENG Yujiao, HUANG Linhua, WANG Hua
    Food and Fermentation Industries. 2021, 47(21): 259-267. https://doi.org/10.13995/j.cnki.11-1802/ts.027023
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    The flavor of mandarin juice is not as rich and attractive as that of sweet orange juice, which is directly related to the different composition and content of aroma substances of the two citrus juices. In order to clarify the influence of the key aromas of juices on their respective main flavor, the common key aroma components of two kinds of orange juice were analyzed and screened, and their effects on the main flavor of juice products were explored in this study. Juices were extracted from 16 cultivars of sweet orange fruits and 20 cultivars of mandarin fruits. Juice volatiles was qualitatively and quantitatively analyzed by using headspace-solid-phase-microextraction-gas-chromatography-mass-spectrometry. Odor active value was used to screen out the common key aromas which were used to perform aroma recombination and omission studies. The results showed that 20 and 14 key aromas were detected in sweet orange juices and mandarin juices, respectively. A combination of these key aromas could restore the typical main flavor of each type of juice. Among them, p-cymenene, valencene and γ-terpinene had significant effects on the main flavor of sweet orange juice (P<0.05). α-pinene, decanal and β-pinene had significant effects on the main flavor of mandarin juice (P<0.05). This study broadened the idea and route of improving the flavor quality of mandarin juices and provided the corresponding experimental data support.
  • Research progress on extraction, preparation and purification of oat β-glucan
    MENG Xu, LI Yan, QIAN Haifeng, ZHANG Hui, QI Xiguang, WANG Li
    Food and Fermentation Industries. 2021, 47(21): 268-274. https://doi.org/10.13995/j.cnki.11-1802/ts.027954
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    As a functional polysaccharide, oat β-glucan, has excellent functional properties and a variety of physiological activities beneficial to the body. It is used in the fields of food and medicine. The yield and purity of β-glucan are different due to the difference of the extraction, preparation, separation and purification processes. In this review, the properties of oat β-glucan were briefly introduced, including water solubility, high viscosity, gelation and other functional characteristics, as well as physiological activities such as reducing cardiovascular diseases, preventing diabetes and improving human intestinal health. Furthermore, the extraction and purification processes of oat β-glucan were summarized and the primary and fractional purification processes for removing starch, protein, pigment, heteropolysaccharides and other small molecular substances. Finally, the existing problems were prospected and the proposed research scheme was put forward, aiming at providing a reference for research and comprehensive development and utilization of oat β-glucan resources.
  • Strategical analysis of high-efficient synthesis of isomalto-oligosaccharides by α-glucosidase
    LI Linbo, WANG Baoshi, ZHANG Mingxia, YANG Tianyou, LI Zhigang
    Food and Fermentation Industries. 2021, 47(21): 275-281. https://doi.org/10.13995/j.cnki.11-1802/ts.027130
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    α-glucosidase is a key enzyme preparation for industrial production of isomalto-oligosaccharides (IMOs), and it plays an important role in improving the catalytic efficiency and reducing the production cost, which has been widely concerned by scholars. The sources, properties, classification and catalytic mechanism of α-glucosidase were reviewed, and the strategy for high-efficient synthesis of IMOs by α-glucosidase was analyzed. The prospect of industrial and high-efficient production of IMOs was also discussed, aiming to provide a reference for high-efficient and clean production of IMOs.
  • Research progress on detection technology of polycyclic aromatic hydrocarbons in heat-processed meat products
    LIN Ju, MA Yangyang, HUANG Haolong, ZHAO Lijun, ZHU Yaodi, ZHU Chaozhi, LI Miaoyun, ZHAO Gaiming
    Food and Fermentation Industries. 2021, 47(21): 282-289. https://doi.org/10.13995/j.cnki.11-1802/ts.026900
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    With the development of science and technology and the deepening of people’s understanding of food safety, polycyclic aromatic hydrocarbons (PAHs) have attracted more and more attention from the whole society, which is considered as common highly toxic pollutants produced during heat-processing of meat products.Due to the complexity and its varied composition of food, the detection methods for PAHs are still in continuous improvement.Establishing an efficiently fast and accurate detection method to improve the quantitative analysis of PAHs is of great significance for promoting food safety and ensuring the health of the citizens.In this paper, the properties and toxicity of PAHs are briefly reviewed, and the pretreatment and detection techniques for PAHs in heat-processed meat products are summarized.And it is expected to provide some reference for the development of more rapid, efficient and green detection technology of PAHs.
  • Application prospect of Pickering emulsions based on hydrophobicallymodifified starches in emulsified minced meat products
    ZHOU Fengchao, YANG Qingyu, LIN Guorong, FANG Chaoyi, LI Dan, DENG Shibin, WANG Lixia
    Food and Fermentation Industries. 2021, 47(21): 290-295. https://doi.org/10.13995/j.cnki.11-1802/ts.026980
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    Starch can be added to emulsified minced meat products as an emulsifier or fat substitute, but its needs good interaction with myofibrillar protein(MP) and fat, to make the emulsifying system achieve a good emulsifying effect and improve the quality and texture of the products.Therefore, adding hydrophobically modified starch with lipophilicity to emulsified comminuted meat products is an effective way to improve the emulsification effect.At present, Pickering emulsion prepared by hydrophobically modified starch as particle emulsifier is widely used in food industry, but its application in meat products has not been reported.The preparation of octenyl succinic anhydride modified starch (OS-Starch) is reviewed, the characteristics of OS-Starch Pickering emulsion are summarized and analyzed, and the mechanism of interaction between OS-Starch Pickering emulsion and MP to form better emulsification and gel effect is described, which provides a theoretical basis for the better application of OS-Starch Pickering emulsion in emulsified minced meat products.
  • Advances on bacterial diversity and flavor of Paocai
    WANG Dongdong, TANG Yao, WU Yalong, ZHANG Wei, CHEN Gong, ZHANG Wenxue, ZHANG Qisheng
    Food and Fermentation Industries. 2021, 47(21): 296-302. https://doi.org/10.13995/j.cnki.11-1802/ts.028083
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    Paocai is one of the traditional fermented foods in China, and its unique sensory characteristics and nutritional value are favored by consumers.The microorganisms from the raw and auxiliary materials are affected by acidity and salinity during the fermentation process, and they "evolve themselves".As the dominant bacteria in the late fermentation stage, lactic acid bacteria improve the flavor, storage period and safety of Paocai.The formation process of Paocai flavor is complex and involves the biochemical conversion of various food components.Microbial metabolism is mainly related to carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism of lactic acid bacteria.This paper reviews the bacterial diversity, flavor components and research methods of Paocai with different processes.The flavor formation mechanism is explained from the perspective of raw materials and microorganisms.It also reveals the relationship between bacteria and flavor from food omics and starter application, which provided a theoretical basis for improving the flavor quality of Paocai.
  • Research progress on the function and detection techniques of flavonoids in plant liqueur
    HUANG Ting, LIU Mingming, WANG Mei, FENG Fangjian, ZHAO Jinsong
    Food and Fermentation Industries. 2021, 47(21): 303-311. https://doi.org/10.13995/j.cnki.11-1802/ts.026875
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Flavonoids is an important active ingredient to measure the quality and functional difference of plant liqueur.What’s more, the type and content of flavonoids are of great significance to control the quality and clarify the functionality of plant liqueur.In addition, the in-depth study of the functional activities and detection techniques of flavonoids is one of the important contents of the research on plant liqueur. The paper focuses on analysis of the functional characteristics of flavonoids in plant liqueur, summary of the development status of quantitative detection technology of flavonoids, and making a preliminary prediction of the study on flavonoids in plant liqueur in future, which aims to provide the proposal for further research on flavonoids in plant liqueur.
  • Advances on natural sweetener stevioside and its application in food
    HAN Renjiao, LAN Hanglian, WANG Caiyun, HOU Zhanqun
    Food and Fermentation Industries. 2021, 47(21): 312-319. https://doi.org/10.13995/j.cnki.11-1802/ts.026347
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    Stevioside is a kind of natural sweetener with low calorie and high sweetness.It is also a popular substitute for sucrose in recent years.It can effectively make up for the shortcomings of many artificial sweeteners, which is in line with people's pursuit of health concepts.At present, more than 30 kinds of stevioside have been found, and some of them have been used in the food industry as sweeteners in many countries around the world.Several kinds of stevioside and their application in the food industry are introduced in this article.
  • Research progress on the component analysis in Baijiu
    FU Huan, CHEN Xuefeng, ZHAO Yanni, CHEN Mengyin, ZHOU Duan, JIA Wei
    Food and Fermentation Industries. 2021, 47(21): 320-327. https://doi.org/10.13995/j.cnki.11-1802/ts.027379
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In recent years, with the continuous development of testing instruments and analytical methods, the in-depth exploration of various components in Baijiu has become a research hotspot.This paper mainly introduces the progress of flavor components in Baijiu, summarizes the effects of terpenes, pyrazines and aromatic components in Baijiu, concludes the possible risk components in Baijiu, and prospects the further development of Baijiu production and research in the future, which provided corresponding theoretical basis for Baijiu producers, researchers and consumers.
  • Reform and innovation of teaching model of the national top-class undergraduate course “Food Flavor Chemistry and Analysis”
    SONG Huanlu, WANG Lijin, ZHANG Yu, MENG Qi
    Food and Fermentation Industries. 2021, 47(21): 328-332. https://doi.org/10.13995/j.cnki.11-1802/ts.028752
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    “Food Flavor Chemistry and Analysis” is one of the main courses for students of Food Science major in Beijing Technology and Business University.It is committed to the reform and innovation of education and teaching theory,constantly update and optimize the teaching content,and integrate the innovative teaching model such as intelligent teaching and information-based teaching into the classroom.The online course (MOOC) of “Flavor Chemistry and Analysis” was established in December 2018 and was awarded the first batch of national top-class undergraduate courses by the Ministry of Education in November 2020.The characteristics of this course,like prospective global view,introduction of frontier,combining theory with practical skill,free learning,etc.,made this course outstanding from many ones in Food Science and Engineering area.It is favored by the majority of learners,and caters to their requirement of yearning for a better life.This course can be served as a foundation for the controlling the flavor quality during food processing and preservation.
  • Constructing the teaching system of “Physical Properties of Foods” based on precise scientific research instruments
    LI Wenhao, SHAN Yuanyuan, LUAN Guangzhong
    Food and Fermentation Industries. 2021, 47(21): 333-336. https://doi.org/10.13995/j.cnki.11-1802/ts.028460
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The precise scientific research equipment represents the development level of social productive forces to a certain extent.It has great significance for students to master the test principle, range of application, the operation method of the scientific instrument during the academic year, which will benefit them for understanding and getting the latest knowledge of the professional field and future career development.“Physical Properties of Foods” is a curriculum to reveal the changes in the physical properties of foods and their raw processing materials during storage and processing.The application of scientific research equipment to obtain and analyze food physical property parameters effectively promotes the continuous deepening of the research level of food science.Therefore, it brings new opportunities for the constant improvement of the curriculum system of “Physical Properties of Foods.” With this as the background, this project was committed to constructing a teaching system of the “Physical Properties of Foods” course supported by precise scientific research instruments.The theory teaching process strengthened the knowledge about the basic theory, principles, methods, and applications of scientific research instruments.Meanwhile, in the experimental class, the types and quantity of scientific equipment required for the course were ensured by building the scientific research equipment sharing platform for universities and colleges.Also, a team of high-level laboratory teachers was established by strengthening teacher training, and the group experiment method was adopted to conduct effective practical training for students.The “Physical Properties of Foods” teaching system, which combined theory, practice, research, and application, was constructed through the above measures.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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