15 February 2022, Volume 48 Issue 3

    

• Select all
  |

• Select
  Optimization of Aspergillus niger transformation system and efficient screening of recombinant strains

  LI Cen, LIU Song, DU Guocheng

  Food and Fermentation Industries. 2022, 48(3): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.028278

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Aspergillus niger is an important production strain in food industry, widely used in production of enzymes and organic acids. To improve the genetic efficiency of A. niger, the transformation and recombinant strain screening strategies were optimized. According to the reported optimal transformation conditions, A. niger AG11 was transformed via electroporation, Agrobacterium-mediated and PEG-mediated transformation (PMT), and a hygromycin transformation plate yield 0, 30, and 6 transformants, respectively. PMT achieved the highest positive rate of transformants. Based on the optimized protoplast preparation condition: 0.8-1 g loose mycelial pellets were incubated in 10 mL Yatalase solution (0.8 mg/mL, pH 5.5) for 2.5 h to obtain protoplasts and used to PMT, the transformation efficiency was increased by 14-fold than that before optimization. To improve the screening efficiency of transformants, the asparaginase (ASN) gene fused with green fluorescent protein (GFP) was integrated into the glycosylase locus of A. niger AG11, and those spores expressing ASN were sorted by flow cytometry. The results showed that 0.3% of the spores could express the GFP (a total of 300 000 spores were screened). Enzyme activity analysis indicated that 65% of the spores expressing GFP could produce ASN. These results provide an important methodological basis for gene editing of A. niger.
  
• Select
  Optimization of human-like collagen expression by recombinant Komagataella phaffii

  FENG Mengru, ZHOU Hualan, ZHANG Jianguo

  Food and Fermentation Industries. 2022, 48(3): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.028337

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Collagen is an important structural protein in connective tissue, plays an important role in anti-wrinkle, anti-aging and calcium reinforcement, and widely applies in food industry. This research optimized the cultivation condition of recombinant Komagataella phaffii to express human-like collagen in an inorganic salt medium. Firstly, the yield of human-like collagen was 18.87 mg/L at 1.5% methanol induction per 24 h after 120 h induced fermentation. Further, degradation of human-like collagen was avoided by reducing the salts concentration to 1/3 of initial value, also leading to less impure protein in fermentation broth. The yield of human-like collagen reached 40.26 mg/L at the condition 1 g/L L-proline addition, which was 2-fold of initial yield of human-like collagen. This research indicated that the nitrogen source, such as amino acid, increased the yield of human-like collagen by recombinant K. phaffii significantly, which provides an important direction for collagen production through fermentation.
  
• Select
  Docosahexaenoic acid production by Aurantiochytrium sp. FN21 under temperature shifting management

  ZHANG Mingliang, WANG Jun, WENG Kexin, LI Li, HUANG Jianzhong, LIN Qingqiang

  Food and Fermentation Industries. 2022, 48(3): 15-19. https://doi.org/10.13995/j.cnki.11-1802/ts.028351

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  The cell growth, lipid accumulation and docosahexaenoic acid (DHA) synthesis in Aurantiochytrium sp. is related to culture temperature. The effects of temperature variation on the fermentation of Aurantiochytrium sp. were studied in shake flask scale. The results demonstrated that the culture temperature of 20-35 ℃ had a positive effect on cell growth and the accumulations of total lipid were improved when cultured at 25-28 ℃.The ratio of DHA in total fatty acids increased significantly at 15 ℃ with depressed cell growth. Based on these results, a three-phase temperature shift strategy was developed. The cells grew at 28 ℃ and 25 ℃ aiming at increasing biomass and lipid content in the early middle stage (0-108 h), while DHA accumulation was enhanced at 15 ℃ during the anaphase (108-120 h) of the fermentation in 15 L bioreactor. The cell dry weight, total lipid content and DHA yield reached 116.80, 53.63 and 27.17 g/L, respectively. Lipid content of 45.92% and the ratio of DHA to total fatty acids up to 50.66% were obtained. This study provides an easy strategy for large-scale industrial production of DHA via high-cell-density fermentation of Aurantiochytrium sp.
  
• Select
  Efficient fermentations of functional exopolysaccharide and DL-lactic acid by Lactobacillus plantarum and its applications

  WEI Jinyu, CHEN Dong, LI Chengcheng, SHI Zhongping

  Food and Fermentation Industries. 2022, 48(3): 20-29. https://doi.org/10.13995/j.cnki.11-1802/ts.028701

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  The extracellular exopolysaccharide (EPS) produced by Lactobacillus plantarum, a kind of multifunctional lactic acid bacteria, has many excellent functions and properties. However, the high raw materials and operation costs and low EPS yield in scaled fermentations limit its industrial application. The strategies of traditional fed-batch fermentation, bio-catalysis, bio-catalysis combined with liquid-liquid extraction and pH-Stat automatic glucose feeding based “repeated bio-catalysis” were implemented in a 5 L tank. The yield of EPS was 3.34 g/L with glucose by the bio-catalysis method, which was 110% higher than in shake-flask fermentation. With the pH-Stat glucose feeding based repeated bio-catalysis method, the cells harvested in each run could be reused consecutively for the next batch. EPS yield in the second repeated run could still reach a high level of 3.33 g/L. However, the total cell amount gradually decreased due to the cells amount loss during the collection/treatment process, leading to the consecutive decline of EPS concentrations, but the EPS/cell-amount remained constant and the cell metabolic activities were stable. The consecutive reductions of EPS concentration could be solved by enlarging the working volume in the first run and increasing the total cells amounts due to the cells amount loss during the collection/treatment process. The proposed pH-Stat glucose feeding based “repeated bio-catalysis” strategy increased EPS concentration, eliminated the expensive MRS medium utilization, reduced raw materials cost and realized automatic process control. In addition, the proposed strategy could also simultaneously produce 40 g/L DL-lactic acid.
  
• Select
  Heterologous expression of surfactant-like peptides in Escherichia coli

  MENG Shujuan, LI Huinan, PANG Zhengjun, MU Jing, WANG Fenghuan

  Food and Fermentation Industries. 2022, 48(3): 30-37. https://doi.org/10.13995/j.cnki.11-1802/ts.028010

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In this study, we investigated the expression of a novel surfactant-like peptide (A₆K) in Escherichia coli and explored its purification process. Firstly, the synthetic DNA fragment (A₆K)₁₅ encoding the new surfactant-like peptide A₆K was amplified and inserted into four different prokaryotic expression plasmids, pET-28a (+), pET-28a-CLCⅠ, pET-28a-SUMO and pT7-GST-His. All the constructed vectors were verified by restriction enzyme digestion and sequencing. Then, the indicating vector pET28a-CLCⅠ-(A₆K)₁₅ which contain a fluorescent protein label was transformed into E. coli strain BL21(DE3), BL21(DE3) plysS and Rosetta (DE3) to find the best expression host. The IPTG concentration, induction temperature and induction time were optimized to obtain the best expression conditions. Finally, the expression product was purified by Ni-NTA chelation chromatography, and the purified (A₆K)₁₅ was detected by SDS-PAGE and Western blot using the 6×His tag in (A₆K)₁₅. The product concentration was determined by the BCA method for economic benefit analysis. The results indicated that four different recombinant expression vectors containing the target gene (A₆K)₁₅ were constructed. The optimal vector pET-28a-SUMO-(A₆K)₁₅ and the optimal host BL21(DE3) were screened out. The best expression condition for the surfactant-like peptide (A₆K)₁₅ was IPTG 1.0 mmol/mL, induction temperature 30 ℃, and induction time 12 h. SDS-PAGE and Western blot analysis proved the molecule of Polypeptide (A₆K)₁₅. In this study, the novel surfactant-like peptide (A₆K)₁₅ expression vector was successfully constructed and explored to obtain the optimal expression conditions for its large-scale preparation and purification. This research provides potential ideas for the production of new surface-active peptides by biological methods.
  
• Select
  Effect of prokaryotic expression conditions of Zea mays flavanone-3-hydroxylase on production of aromadendrin

  HUANG Xu, WANG Zhen, LIU Juan, XIAO Feiyao, TIAN Miaomiao, GUO Jiajing, SHAN Yang

  Food and Fermentation Industries. 2022, 48(3): 38-43. https://doi.org/10.13995/j.cnki.11-1802/ts.028306

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Aromadendrin is an important intermediate compound in flavonoid metabolism pathway. Flavanone-3-hydroxylase (F3H) catalyzes hydroxyl grafting of naringin at C₃ site. Microbial method was used to achieve the green development of aromadendrin. ZmF3H protein was expressed by Escherichia coli containing Zmf3h from Zea mays. Fermentation experiments confirmed that ZmF3H was soluble in intracellular and successfully catalyzed the production of aromadendrin. The results showed that the production of aromadendrin was significantly increased when the final IPTG concentration was 0.6 mmol/L, the induction temperature was 23 ℃, the induction time was 8 h, and the cell density was between 0.8 to 1.0. The production of aromadendrin was (32.27±1.98) mg/L after optimization which was 60.39% higher than that of initial conditions.
  
• Select
  Breeding of L-tryptophan high-yield strain by ARTP mutagenesis

  ZHOU Xubo, CHEN Yuqi, DING Ding, LIU Shuai, WANG Jian

  Food and Fermentation Industries. 2022, 48(3): 44-49. https://doi.org/10.13995/j.cnki.11-1802/ts.028423

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To improve the efficiency of L-tryptophan production, atmospheric and room temperature plasma (ARTP) mutagenesis combined with analogue resistance screening was used to obtain high-yield L-tryptophan production strain. Escherichia coli AC-1042 was mutated by ARTP mutagenesis, and the L-tryptophan genetic stable high-yield strain was selected by 5-methyltryptophan (5-MT) and p-fluorophenylalanine (PFP) resistance. After multiple ARTP mutagenesis processing and improving the analogue resistance screening, a genetic stable high-yield tryptophan strain ACTRP104 was obtained. The tryptophan mutant ACTRP104 produced 61.65 g/L L-tryptophan at a yield of 20.64% of glucose in the 30 L fermentation tank at 44 h, which was increased by 20.69% and 17.81% compared with the original strain, respectively. These results suggested that it was effective to improve the production capacity of tryptophan strains by combining of ARTP mutagenesis with analogue resistance screening. The tryptophan high-yield mutant ACTRP104 has a great potential for industrial application.
  
• Select
  Effect of A152G mutation on XynZT-2, xylanase from the GH43 family of Alternomonas macleodii

  XU Jia, GAO Ting, YANG Yanbo, LIU Yonghui, TIAN Yanjie, CUI Caixia, GUO Changjiang, ZHOU Chenyan

  Food and Fermentation Industries. 2022, 48(3): 50-55. https://doi.org/10.13995/j.cnki.11-1802/ts.028331

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In previous study, natural mutations were found to exist at the same locus in the GH43 family relatives. To investigate the effect of mutations in the conserved locus region on the catalytic performance of the enzyme, XynZT-2, xylanase derived from Alteromonas macleodii was molecularly modified. The Molecular modification methods were using software calculations, random mutations, and naturally occurring mutations. After site-directed mutation of position 152 alanine to glycine (A152G), the original and mutant enzyme genes were transformed into E. coli BL21 (DE3) for heterologous expression. A comparison of the enzymatic properties showed that the optimum temperature of mutase XynZT-2A152G was 55 ℃, which was 10 ℃ higher than that of the original enzyme XynZT-2. The optimum pH of mutase XynZT-2A152G was 7.0, while the optimum pH of the original enzyme XynZT-2 was 6.0. Thus, the optimum pH of the mutase was more neutral. The mutant enzyme XynZT-2A152G maintained more than 80% relative enzyme activity at pH 3.0-9.0, while the original enzyme had more than 80% relative enzyme activity at pH 3.0-7.0. The mutant enzyme had better pH stability than the original enzyme in an alkaline environment. It indicates that the site-directed mutagenesis of A152G has a significant effect on the optimum temperature and pH stability of the enzyme. It lays a good foundation for further research on the conformational relationship of GH43 family xylanases.
  
• Select
  Molecular cloning and biochemical characterization of urethanase from Candida parapsilosis

  ZHANG Xian, FENG Zhiping, ZHANG Yao, ZHANG Xueyi, YANG Lijuan

  Food and Fermentation Industries. 2022, 48(3): 56-62. https://doi.org/10.13995/j.cnki.11-1802/ts.028038

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Ethyl carbamate is a potential carcinogen in fermented food,and it can be effectively degraded by bioenzyme. The carbamate hydrolase gene cpUH was cloned from a strain of Candida parapsilosis and expressed in Escherichia coli. The results showed that the amplified gene encoded 552 amino acids, with a total length of 1 656 bp and recombinant protein with 60 kDa. The cpUH obtained by Ni²⁺ affinity chromatography was electrophoretically pure, and its specific activity was 3.10 U/mg. The optimal temperature and pH for the purified recombinant cpUH were 40 ℃ and 7.5, respectively, while good stability in 25-30 ℃ and pH 6.0-9.0 were revealed. The enzyme was significantly inhibited by Cu²⁺ and Zn²⁺, and generally inhibited by Fe³⁺, Mn²⁺, Ca²⁺, Co²⁺and Mg²⁺,while EDTA did not. When cpUH catalyzed ethyl carbamate, its K_m and V_max were 6.01 mmol/L and 3.34 μmol/min, respectively. At the same time, cpUH had certain tolerance to ethanol, which was expected to be applied in the production of alcoholic beverages.
  
• Select
  Changes of community and metabolic components during the storage of fortified Daqu

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

  Food and Fermentation Industries. 2022, 48(3): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.028640

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  The changes of microbial community and metabolic components during the storage of traditional Daqu (B-Daqu) and fortified Daqu (F-Daqu) were revealed by polyphasic examination. The results indicated that the ability of saccharifying was increased, the contents of volatile component and the microbiota of α-diversity index changed alternating in B- and F-Daqu. The fermenting ability of B-Daqu and the content and types of volatiles in F-Daqu was increased, while the liquefying power and esterifying ability of B-Daqu were decreased. The optimal storage time for B-Daqu and F-Daqu were 60-90 and 90-120 d, respectively. The α-diversity indexes of bacteria in F-Daqu were higher than that of B-Daqu, without fungi. Weissella, as dominant bacteria in B-Daqu, was negative correlated with Pichia and Rhizomucor. Bacillus, as the dominant bacteria in F-Daqu, was positively correlated with most fungal genera. Volatile components were closely related with Bacillus, Thermomyces, Thermoascus, Rhizomucor, Saccharopolyspora and Pichia. Carbohydrate metabolism ability was stronger when inoculation of Bacillus licheniformis, and the content of tetramethyl pyrazine and 2, 3-butanediol was increased. This study provides the foundation that can be used to for determine the optimal storage period of Daqu.
  
• Select
  Effects of Bifidobacterium breve strains on gut microbiota and metabolites in Aβ-injected mice

  ZHU Guangsu, ZHAO Jianxin, ZHANG Hao, CHEN Wei, WANG Gang

  Food and Fermentation Industries. 2022, 48(3): 70-77. https://doi.org/10.13995/j.cnki.11-1802/ts.028210

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To evaluate the effects of Bifidobacterium breve from different sources on intestinal microflora and its metabolites in mice with Alzheimer's diseases (AD) induced by Aβ_1-42 injection, an animal model by injecting intrahippocampal Aβ_1-42 to mice was established, and two B. breve strains were separately administered to mice for 6 week. The microbial diversity and composition were measured. The microbial diversity and composition were significantly changed after Aβ_1-42 injection. Notably, B. breve supplementation displayed various effects on the recovery of gut microbiota dysbiosis. Metagenomic analysis showed that B. breve MY administration dramatically increased the relative abundance of Coprococcus spp., Lactobacillus reuteri and Akkermansia muciniphila at genus and species level. In addition, GC-MS analysis found that supplementation with MY markedly modulated the concentrations of short-chain fatty acids (SCFAs). B. breve MY may delay the progression of AD by modulating the gut microbiota and SCFAs.
  
• Select
  Effect of compound probiotic dosage on the physiological characteristics and intestinal flora of mice

  WU Ying, GU Shaobin, WU Haotian, ZHOU Yanlin, ZHAO Lina, LI Xin, LI Xuan, GUO Jinyin

  Food and Fermentation Industries. 2022, 48(3): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.027633

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To explore the relationship between the dose of compound probiotics and intestinal microflora, growth performance, metabolism of experimental animal, 6-week-old BALB/C mice were intragastric administration with 10⁸ (low dose), 10⁹ (medium dose) and 10¹⁰ CFU/mL (high dose) compound probiotics every day for 6 weeks. The weight gain, serum biochemical indexes, organ structure and intestinal microflora were assessed. The results showed that the weight gain and feed utilization rate of mice in medium and low dose group were significantly higher than that of control, and the metabolic function of intestinal microorganisms in mice was enhanced. There was no significant difference of serum total protein and albumin. However, changes in the structure of intestine, liver and kidney in high dose groups were observed. The activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were (69.8±5.2) and (52.7±3.1) in high dose group, which was significantly higher than those in other groups. There was slight fibrosis around liver tissue and slight atrophy of glomerulus, which indicated that damage of liver and kidney cells were induced by high dose compound probiotics intragastric administration. The intestinal flora structure analysis suggested that the Firmicutes decreased, the Bacteroides and Proteus increased, and the metabolic function abundance decreased in high dose group. Therefore, supplement probiotics properly can promote health of body. Excessive doses may pose a risk to the health of human and animal.
  
• Select
  Inhibition of Hippophae rhamnoides extracts on urease activity of Helicobacter pylori

  LIU Xin, CHANG Yingjiu, WANG Shulin, GAO Qingchao

  Food and Fermentation Industries. 2022, 48(3): 85-91. https://doi.org/10.13995/j.cnki.11-1802/ts.027894

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In order to investigate the effect of Hippophae rhamnoides Linn. extracts on inhibiting activity of Helicobacter pylori urease (HPU) and expression levels of related genes, the HPU was extracted and a series gradient of concentration for H. rhamnoides extracts and incubation time were set to evaluate inhibitory effect of the extracts on HPU by Berthelot method, and kinetic and inhibitory sites were analyzed. H. pylori was incubated with different concentration of H. rhamnoides extracts for 6 h, and RT-qPCR method was used to test the expression of ure-α, ure-β, ure-E and ure-H genes. The results showed that HPU was inhibited by H. rhamnoides extracts by time-dependent and dose-dependent manner, and IC₅₀ values was (2.73±0.10) mg/mL. HPU was inhibited by H. rhamnoides extracts with noncompetitive type. Neither thiol nor Ni²⁺ protectors had effect on increasing the activity of HPU, contrarily, both of them coordinated with H. rhamnoides extracts to decrease the urease activity. The expression levels of ure-α, ure-β, ure-E and ure-H were decreased by extracts of H. rhamnoides extracts have a good inhibitory effect on HPU.
  
• Select
  Antioxidant and hypoglycemic activities of different polar phases of bitter bamboo shoot husk extract

  MENG Ailian, CHEN Yuanyuan, MA Yuan, LIU Xiaocui, WEN Xueju, LIU Ping, YUAN Anqi, YE Kunyue

  Food and Fermentation Industries. 2022, 48(3): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.027530

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To study the antioxidant effects of different extraction phases of bitter bamboo shoots shells and their inhibitory effects on α-glucosidase and α-amylase activities, the bitter bamboo shoots shells were extracted with 70% ethanol and water, and the flavonoids, total phenols, and total sugars in the extract were determined. The antioxidant activity was evaluated by radical ion ABTS⁺, DPPH·, ·OH scavenging ability and FRAP antioxidant capacity. The inhibitory activities of ethyl acetate, n-butyl alcohol and petroleum ether against α-glucosidase and α-amylase were determined. The results showed that the total sugar content of water extraction was higher (97.3±0.28)% than that of alcohol extraction. The contents of total phenols and flavonoids in the alcohol extraction phase were (28.53±1.67)% and (27.22±2.02)%, respectively. In terms of the inhibitory activity of α-glucosidase, the alcohol extraction phase was higher than the water extraction phase. The antioxidant activity under alcohol extraction was as follows: ethyl acetate phase> n-butyl alcohol phase>petroleum ether phase. The ethyl acetate relative ·OH scavenging ability reached (67.32±1.57)%, the ethyl acetate had the strongest inhibitory activity to α-glucosidase and α-amylase (IC₅₀ value was (0.158±0.003) and (0.104±0.006) mg/mL, respectively). The kinetic results of the inhibition of bitter bamboo shoots shells: protease phase was competitive inhibition type relative to α-glucosidase inhibition type, and non-competitive inhibition type to α-amylase inhibition type. Bitter bamboo shoots shells can become a natural resource for the development of hypoglycemic products.
  
• Select
  Specific separation of lactoferrin from whey by static adsorption of cation exchange resin

  DU Jian, ZHANG Guangyan, DONG Bo, WANG Ruiqi, LIU Yinxue, LIU Tongjie, YI Huaxi, GONG Pimin, ZHANG Lanwei

  Food and Fermentation Industries. 2022, 48(3): 99-106. https://doi.org/10.13995/j.cnki.11-1802/ts.028588

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Lactoferrin (Lf) is an active milk protein, which has important physiological functions for infants. Mastering the specific separation technology of Lf is of significantly important to break the foreign technology monopoly, reduce the cost and promote the development of infant formula in China. In this study, whey was used as raw material to explore the influence of process parameters on the adsorption effect and the influence of ion concentration of eluent on the elution effect by using the maximum adsorption capacity, adsorption yield, and specific adsorption as indicators. Different adsorbents were also been screened. And the process conditions for the separation of Lf from whey by cation exchange resin X by static adsorption were studied. The results showed that the optimum adsorption conditions were as follows: reacted at pH 5.17 for 3h with the rotating at 300 r/min with the volume ratio of resin to whey equaled to 1∶15. The best elution conditions were as follows: 0.3 mol/L NaCl+0.02 mol/L phosphate buffer saline (PBS), distilled water, 0.9 mol/L NaCl+0.02 mol/L PBS eluted sequentially. The protein purity of Lf obtained was 95.5%, and the recovery rate was 55.3%. The purity of the obtained Lf meets the standards of the nation, the adsorbent cost is low, and it has the potential for industrial separation of Lf.
  
• Select
  The effect of high pressure on the combination of β-lactoglobulin and polyphenols using molecular dynamic model

  KONG Qingxin, LUO Limei, HUANG Yechuan, XU Weiping, ZHANG Jingzhou, LIU Bilin, REN Liping

  Food and Fermentation Industries. 2022, 48(3): 107-114. https://doi.org/10.13995/j.cnki.11-1802/ts.027442

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To investigate the effects of high pressure on the combination of protein and polyphenols, the binding energy and binding mechanism between epigallocatechin gallate (EGCG) and β-lactoglobulin under the pressure of 0.1, 200, 500, and 800 MPa was studied using molecular docking and molecular dynamics model. The results showed that EGCG located mainly in the internal cavity of the β-barrel under 0.1 MPa (site Ⅰ), and the main binding site was in the surface of protein (site Ⅱ) after treatment of 200 or 500 MPa. However, there were at least five binding sites when protein was treated by 800 MPa. 150 ns molecular dynamics simulation was carried out for binding site Ⅰ. It was found that the protein structure was more stable under the pressure of 200 MPa, while its stability was slightly decreased under the pressure of 500 and 800 MPa. The hydrophobic surface area, α-helix, and β-sheet of the protein were decreased under the pressure of 500 or 800 MPa. The binding free energy of EGCG with β-lactoglobulin decreased with the increase of pressure, which mainly due to the weakening of van der Waals force and hydrogen bond. In addition, the change of protein structure under high pressure, especially in binding site, also significantly affected the binding of EGCG to protein.
  
• Select
  Embedding curcumin with soybean lipophilic protein induced by ultrasonic treatment and the analysis of its properties

  ZHU Xiuqing, YI Chengyuan, LIU Linlin, ZENG Jianhua, WANG Ziyue, LI Meiying, GU Xuelian, SUN Bingyu

  Food and Fermentation Industries. 2022, 48(3): 115-122. https://doi.org/10.13995/j.cnki.11-1802/ts.028027

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In this experiment, the soybean lipophilic protein (SLP) was combined with curcumin (Cur) by ultrasonic technology, and the influence of the mass ratio of SLP to curcumin, ultrasonic time, and ultrasonic power on the preparation of soybean lipophilic protein-curcumin (SLP-Cur) was studied by UV spectrum, laser particle size analysis. The encapsulation efficiency was used for the evaluation the effect of mass ratio of SLP to curcumin, ultrasonic time and ultrasonic power on the preparation of SLP-Cur complex. The antioxidant activity and in vitro release rate of ultrasonic-induced SLP-Cur complex were also analysed. The results showed that the optimum condition for the preparation of SLP-Cur complex by ultrasonic technique was achieved when the mass ratio of SLP to curcumin was 7.5∶1 with the ultrasonication for 20 min and the ultrasonic power 180 W. Using above conditions, the encapsulation efficiency reached (19.63±0.06)%. The average particle size of SLP-Cur complex was 106 nm and uniformly distributed, the average potential value was (24.7±0.23) mV which showed that the complex induced by ultrasound was stable. Ultrasonic treatment significantly increased the DPPH free radical clearance rate of SLP-Cur from (52.6±0.64)% to (59.3±0.66)% (P<0.05). The formation of the complex could reduce the release of curcumin in the stomach, the release rate of curcumin in the compound decreased after ultrasonic treatment.
  
• Select
  Effects of tannin acid and rutin on gelling characteristics of chum salmon skin gelatin

  JIN Wengang, SHANG Meijun, LIU Yang, PAN Jinfeng

  Food and Fermentation Industries. 2022, 48(3): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.028223

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To improve gelling properties of fish skin gelatin, the effects of tannin acid, rutin and two oxidation states (0, 2%, 4%, 6% and 8%) on gelatin strength, color difference, microstructure, T₂ relaxation, sodium dodecyl sulfate polyacrylamide gel electrophoresis and infrared spectra of fish skin gelatin were studied. The results showed that 2%-8% tannin acid and oxidized tannin acid could significantly enhance gelatin gel strength (P<0.05) of salmon. Low dose rutin or oxidized rutin (2%-6%) did not significantly improve gel strength, but gel strength increased significantly when the dosage increased to 8% (P<0.05). Tannin acid or oxidized tannin acid and rutin slightly decreased the L^* value and increased the a^* and b^* values of fish skin jelly, while oxidized rutin significantly decreased the L^* value and increased the a^* and b^* values which accompanied with significant color change. Scanning electron microscope (SEM) showed that the two polyphenols and their oxidation state promoted the formation of small pores, uniform and dense structure in the gelatin of salmon skin. T₂ relaxation analysis showed that the two polyphenols and their oxidation state made the water in fish skin gelatin shift to low relaxation time, and the water fluidity decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed that the addition of polyphenols did not form protein cross-linking. The infrared spectrum showed that the band of gelatin amide A in fish skin shifted to low wavenumber due to the intervention of two kinds of polyphenols and their oxidation state. Comprehensive analysis showed that adding tannin, rutin and its oxidation state could improve the gelling properties of gelatin from salmon by enhancing the hydrogen bonding effect. This study provides a reference for the application of salmon skin gelatin.
  
• Select
  Acetylation modification of Lentinus edodes stipe polysaccharide and its antioxidant activity

  LI Shunfeng, XU Fangfang, CUI Guomei, TIAN Guangrui, GAO Shuaiping, LIU Lina, WANG Anjian, WEI Shuxin

  Food and Fermentation Industries. 2022, 48(3): 130-134. https://doi.org/10.13995/j.cnki.11-1802/ts.028485

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Using Lentinus edodes stipe as raw material, polysaccharide of L. edodes stipe was acetylated with acetic anhydride to yield acetylated polysaccharide. The effects of different acetic anhydride dosage on acetylated degree of substitution and structural characteristics of polysaccharide in NaOH system and formamide system were investigated, and the antioxidant activity of polysaccharide and acetylated polysaccharide were also evaluated. The results showed that the degree of substitution for acetylation modification of the polysaccharide was positively correlated with the amount of acetic anhydride in both NaOH system and formamide system. When the amount of acetic anhydride was 5 mL, the degrees of substitution were 0.31 and 0.14, respectively. The infrared spectrum results showed that the acetylated polysaccharide had not only the characteristic peak of polysaccharide, but also the characteristic absorption peak of acetylation group, which indicated that the acetylation modification of the polysaccharide was successful. After acetylation, the polysaccharide still had the triple helix structure in NaOH system, however, it was destroyed in formamide system. The antioxidant results showed that the polysaccharide had a certain antioxidant capacity no matter it was acetylated modification, which showed a certain dose-effect relationship as well. The antioxidant activity of acetylated polysaccharide in NaOH system was stronger than that in L. edodes stipe polysaccharide and formamide system. The results can be concluded that NaOH system was appropriate to acetylated modification for polysaccharide of L. edodes stipe.
  
• Select
  Study on physicochemical properties of inulin-wheat starch blended systems and the interactions between the components

  JI Xiaolong, YIN Mingsong, ZHAO Yang, CAO Tengzheng, GAO Jie, LIU Yanqi

  Food and Fermentation Industries. 2022, 48(3): 135-140. https://doi.org/10.13995/j.cnki.11-1802/ts.028472

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  The pasting, rheological, and in vitro digestibility properties of the inulin-wheat starch blended systems were investigated, and their interactions were analyzed. The results showed that for all viscosity parameters, the value of breakdown and setback of the blended systems significantly decreased, indicating that inulin inhibited the pasting of the blended systems and made the wheat starch more stable. All blended systems displayed typical non-Newtonian fluids with shear thinning behavior. With the increased concentration of inulin, the gel structure of inulin-wheat starch blended systems gradually changed from solid-like to liquid-like. Additionally, the results of in vitro digestibility analysis showed that the content of resistant starch in the blended systems increased with the increase of inulin concentration. The interaction force and infrared spectrum results suggested that the interactions between inulin and wheat starch were mainly intermolecular hydrogen bonding. This study can provide guidance for the development and application of inulin-starch based products.
  
• Select
  Physicochemical properties, structure and prebiotic activity of modified okara dietary fiber

  YIN Lichen, TONG Qunyi

  Food and Fermentation Industries. 2022, 48(3): 141-148. https://doi.org/10.13995/j.cnki.11-1802/ts.028365

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  High-speed shearing, complex enzymatic hydrolysis and high-speed shearing combined with enzymatic hydrolysis were applied to modify okara dietary fiber, and the changes of their physicochemical properties, structure and prebiotic activity were studied. The results showed that the three modification methods could significantly improve the water holding capacity, swelling capacity and oil holding capacity of okara dietary fiber (P＜0.05). The modified okara dietary fiber had more soluble components, smaller particle size and looser microstructure. FT-IR results showed that there was no obvious change in the distribution of characteristic absorption peaks of the modified okara dietary fiber, but the intensity of some peaks was weakened. XRD results showed that the modification treatment did not change the crystal configuration of okara dietary fiber. In vitro fermentation experiments showed that the modified okara dietary fiber had a proliferation effect on Lactobacillus acidophilus and Bifidobacterium lactis, and the effect on Lactobacillus acidophilus was more significant. Among the three modification methods, the okara dietary fiber prepared by high-speed shearing combined with enzymatic hydrolysis exhibited the highest prebiotic activities, which was mainly reflected in increasing the number of viable probiotic bacteria and lowering the pH of the medium. Therefore, high-speed shearing combined with enzymatic hydrolysis could be used as an excellent method for the modification of okara dietary fiber, which provided a reference for improving the physicochemical properties and prebiotic activity of dietary fiber and further applications in functional foods.
  
• Select
  Effects of extraction methods on the physicochemical properties, function and structure of insoluble-soluble dietary fiber in sponge layer of pomelo peel

  SANG Jiaqi, GU Qingqing, XU Yujuan, LIU Haocheng, PENG Jian, WEN Jing, YU Yuanshan, TIAN Wenni, CHEN Shupeng

  Food and Fermentation Industries. 2022, 48(3): 149-154. https://doi.org/10.13995/j.cnki.11-1802/ts.027165

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  The sponge layer of pomelo peel was used as raw material to explore different extraction method on the properties of insoluble dietary fiber (IDF) extracted by enzyme alkaline method, double-enzyme method, ultrasonic method and ultrasonic-assisted double-enzymatic method. The effects of four extraction methods on physical, chemical and functional properties of IDF were compared. The physical and chemical indicators showed that the oil holding power and swelling power of ultrasonic-assisted double-enzymatic extraction of IDF were significantly higher than the other three extraction methods (P<0.05). The IDF extracted by enzymatic alkali extraction had the highest water holding capacity(12.70 g/g)and cation exchange capacity. Scanning electron microscopy analysis showed the surface of IDF extracted by enzyme alkaline and ultrasonic-assisted double-enzymatic method were loose and porous. In addition, the content of total phenolic substances (2.82 mg/g) in IDF extracted by enzymatic alkaline was higher than that of the other three extraction methods. The content of flavonoids extracted by ultrasound-assisted double enzymatic extraction (6.62 mg/g) was higher than that of the other group. The in vitro antioxidant experiments showed that IDF extracted from ultrasonic-assisted double-enzymatic method and enzyme-alkali method showed a higher iron reduction ability and ABTS free radical scavenging ability. To sum up, different extraction methods had a greater influence on the physicochemical, functional properties and antioxidant capacity of insoluble-soluble dietary fiber to sponge layer of pomelo peel. The properties of insoluble-soluble dietary fiber extracted by ultrasonic-assisted double enzymatic were superior to the other three extraction methods, which providing reference for improving the utilization rate of pomelo peel layer of sponge and further exploiting its nutritional value.
  
• Select
  Research on young consumers' preference on serving temperature of Huangjiu

  WANG Yan, ZHOU Zhilei, JI Zhongwei, ZHOU Jiandi, XU Xibiao, XU Yuezheng, MAO Jian

  Food and Fermentation Industries. 2022, 48(3): 155-162. https://doi.org/10.13995/j.cnki.11-1802/ts.028620

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Serving temperature affects the sensory characteristics of alcoholic beverages, which in turn affects consumer acceptance and preference. The Check-All-That-Apply (CATA) method was used to explore the sensory characteristics of semi-dry and semi-sweet Shaoxing Huangjiu at different serving temperatures and young consumers' preference. Results indicated that 17 sensory and 10 emotional attributes differed significantly among semi-dry and semi-sweet Huangjiu served at eight temperatures, and both kinds of Huangjiu had the highest consumer preference scores at 4 ℃. Penalty analysis showed that astringency and pungency were key attributes that reduced consumer preference, sweetness and umami could enhance consumers' preference for semi-sweet Huangjiu. Preference mapping analysis showed that more than 80% of young consumers prefer 4, 10 and 16 ℃ when drinking semi-dry and semi-sweet Huangjiu, but at the same time, 40%-60% of young consumers preferred semi-sweet Huangjiu at 36 ℃ and above, only 20% of consumers liked to drink two kinds of Huangjiu at room temperature and semi-dry Huangjiu heated. Generally speaking, young consumers prefer Shaoxing Huangjiu with a lower serving temperature. By exploring the influence of serving temperature on the drinking preference of Huangjiu among young consumers, it lays a foundation for Huangjiu new product development.
  
• Select
  Effects of low-temperature maceration and fermentation on Meili rosé wine quality

  LAN Huijing, LI Shuai, GUO Shaopeng, GUO Anque

  Food and Fermentation Industries. 2022, 48(3): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.028596

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To improve the quality of rosé wine and its stability during storage and transportation, fresh Meili grapes were used to make rosé wines by maceration and alcoholic fermentation at low temperature, as well as the control made by the saignée process with only a short maceration. And the effects of maceration and fermentation on Meili rosé wine quality were investigated by analyzing the physical and chemical indicators of wine, together with sensory characteristics. The results showed that with the enhanced degree of maceration and fermentation, the color hue was decreased, while the color intensity, the content of phenols and antioxidant activity were significantly increased; however, the above indicators changed little when maceration-fermentation reached a certain level. Reflected in the aspect of sensory attributes, the color of wine changed from pink to light ruby-red, the concentration of varietal aroma decreased gradually, and the sensation of acidity and astringency came to increase. After four months' storage in a cellar, Meili rosé wine made for 168 h of maceration and fermentation was most stable with good wine quality: pink color with a strong flowery (rose-like hint) and fruity flavor (like rose, citrus and litchi scent), and well-balanced. It provides a new way for the application of low-temperature maceration and fermentation to producing high-quality Meili rosé wine.
  
• Select
  Comparison of Cabernet Sauvignon red wine fermentation supplemented with onion juice and sulphur dioxide

  YUAN Meng, MA Lei, LI Jie, FU Dongmei, SUN Yumei

  Food and Fermentation Industries. 2022, 48(3): 170-176. https://doi.org/10.13995/j.cnki.11-1802/ts.027942

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  SO₂ is an antimicrobial agent and antioxidant widely used in wine making.Because of the negative impact of SO₂ on human health,there has been a lot of research on its alternatives in recent years.In this study,onion juice (50 g/L) and SO₂ (60 mg/L) was applied in Cabernet Sauvignon red wine spontaneous and inoculated fermentation,the effects of adding onion juice and SO₂ were compared by measuring the dynamics in the microbial population,main brewing characteristics,color intensity and oxidation-reduction (REDOX) potential.The results showed that the inoculated yeast had a much greater effect on wine fermentation than adding onion juice or SO₂.In most cases,the effect of adding onion juice or SO₂ on spontaneous fermentation was stronger than that on inoculated fermentation.Adding onion juice inhibited endogenous microbial growth,reduced sugar consumption,REDOX potential and browning degree as well as enhanced total acidity,like adding SO₂.Adding onion juice reduced color intensity and increased acetic acid yield,unlike adding SO₂.The final wine treated with onion juice was more mellow than that treated with SO₂,without onion characteristic smell.Therefore,onion juice probably has the potential to replace or partially replace SO₂ in red wine fermentation.
  
• Select
  Optimization of fermentation conditions for mixed bacteria of kiwifruit wine and its antioxidant activity

  JIN Haiyan, WANG Fengyuan, LU Yunfeng, ZHANG Sipu, NIU Jiajia, TANG Cunduo, ZUO Weifang, YANG Yongfeng

  Food and Fermentation Industries. 2022, 48(3): 177-185. https://doi.org/10.13995/j.cnki.11-1802/ts.028328

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In order to improve the flavor and taste of kiwi wine brewed by Saccharomyces cerevisiae, the effects of co-fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae on kiwi fruit wine were studied. Based on single factor test, orthogonal optimization test was carried out to determine the optimal fermentation process of kiwi fruit wine fermented by the mixed bacteria. Meanwhile, the scavenging capacity of OH、DPPH、ABTS⁺ free radical scavenging ability and Fe³⁺ reducing capacity free radic were measured for the evaluation of the antioxidant activity of kiwi fruit wine. The optimum fermentation process was determined as follows: H. vineae inoculation for 36 h in advance; inoculation amount was 4%; inoculation ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae was 1∶1.5 (V∶V); initial sugar content 25 °Brix. After fermentation at 25 ℃ for 9 days, kiwi fruit wine with strong aroma, elegant flower and fruit aroma and mellow taste was obtained, and the alcohol degree was 13.83% vol. The results of antioxidant study showed that the free radical scavenging rate and iron ion reduction capacity increased with the increase of sample volume, and the antioxidant capacity of kiwifruit wine fermented by mixed bacteria was better than that of single bacteria fermentation. This study provides a reference for the application of non-Saccharomyces cerevisiae in kiwi fruit wine.
  
• Select
  Effect of static magnetic field on the fermentation process of fish sauce

  ZHANG Qingyu, ZHOU Yuyi, FU Jiangyan, YANG Jun, HOU Yehai, YANG Na

  Food and Fermentation Industries. 2022, 48(3): 186-190. https://doi.org/10.13995/j.cnki.11-1802/ts.028392

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In order to explore the static magnetic field on fish sauce brewing, the minced freshwater fish scraps were mixed with 80 g/L salt solution and Aspergillus oryzae 3.042 to produce fish sauce under static magnetic field. The effects of static magnetic field on the fermentation process and quality of fish sauce were analyzed by measuring the changes of amino nitrogen, total nitrogen, volatile basic nitrogen, salt free solids, total acid, pH and non-enzymatic browning under different static magnetic fields at 40 ℃ for 30 days. The results showed that the indexes of fish sauce fermentation increased under static magnetic field. At 20 mT, the concentration of amino nitrogen increased by 81.9%, and the total nitrogen concentration was 1.83 times than the control group. Furthermore, the concentration of volatile basic nitrogen decreased by 65.1% and the concentration of salt free solids increased by 54.9%. The concentration of total acid increased and pH decreased. In addition, Maillard reaction and non-enzymatic browning were intensified. The fermentation process of fish sauce was improved under static magnetic field. This study provides a new technical method to promote the production and quality of fish sauce.
  
• Select
  Impact of microwave vacuum freeze-drying on the product characteristics and microbial viability of sauerkraut

  YI Junpeng, HE Jian, LI Xin, DUAN Xu, REN Guangyue, WU Tiantian, DONG Jingyin

  Food and Fermentation Industries. 2022, 48(3): 191-197. https://doi.org/10.13995/j.cnki.11-1802/ts.027710

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In order to obtain dried sauerkraut products with high quality and good taste, microwave vacuum freeze-drying technology was used for the dehydration of fresh sauerkraut. The impact of microwave power, pressure and the thickness of materials on the product characteristics and microbial viability of sauerkraut were studied. The viability of lactic acid bacteria, yeast and aerobic bacteria on the sauerkraut after dehydration were evaluated. The results showed that the product with a thickness of 2 mm, dehydrated under the vacuum pressure of 200 Pa, at the microwave power of 350 W, had the negligible color change, the highest vitamin C content, the best taste and the less microstructure changes, along with moderate pH and lactic acid content. The highest survival rates of both lactic acid bacteria and yeast were found at the microwave power of 350 W, the vacuum pressure of 100 Pa and 2 mm of materials thickness. These findings are applicable to exploring the optimal production of dehydrated sauerkraut in food industry.
  
• Select
  Flavor of Cheddar cheese fermented with Saccharomyces cerevisiae

  TIAN Shiyu, FAN Wanning, WANG Fang

  Food and Fermentation Industries. 2022, 48(3): 198-204. https://doi.org/10.13995/j.cnki.11-1802/ts.027977

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  The development of new cheeses with novel flavors is an increasing trend in the cheese market. According to the results of previous orthogonal experiments, three processing techniques to produce Cheddar cheese with Saccharomyces cerevisiae strain KY, KH and KC were selected. During ripening of cheese, the types of volatile flavor compounds increased in three groups. The contents of volatile flavor compounds in KY and KH showed an increasing trend, while the contents of volatile flavor compounds in KC showed a decreasing trend. At the early stage of maturation, the types of volatile flavor compounds in KY were less than that of in KH and KC, but the sensory score in KY was higher. At the later stage of maturation, the contents of volatile flavor compounds in KC were significantly lower than those in KY and KH. With aging of cheese, the excessive accumulation of esters and the weakening of protein structure led to the decreasing of sensory score at the later stage. In conclusion, Cheddar cheese with S. cerevisiae in KY has the best edible quality during short ripening period, which can provide technical support for the development of new flavor cheese.
  
• Select
  Effect of rose extract on the flavor and quality of fermented sausages

  HUANG Yechuan, WANG Yang, PENG Chunlei

  Food and Fermentation Industries. 2022, 48(3): 205-211. https://doi.org/10.13995/j.cnki.11-1802/ts.028572

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To explore the feasibility of partially replacing nitrite by rose extract (rose liquor) in the process of fermented sausage, five groups of fermented sausages were prepared according to the processing procedure of semi-dry fermented sausages: 10% rose liquor (group T1), 80 mg/kg NaNO₂ (group T2), 10% rose liquor+80 mg/kg NaNO₂ (group T3), 150 mg/kg NaNO₂ (group PC) and control group (NC). After refrigerated for 5 days, the physical and chemical indexes, color, texture and sensory characteristics of each group were investigated. The results showed that the nitrite residues of the five groups were 0.69, 3.97, 3.33, 10.02, 0.46 mg/kg respectively, the pH value was between 4.80 and 5.05. The addition of rose liquor could significantly reduce the water activity of the final product. Compared with the other groups, the T3 group showed a good lipid and protein oxidation inhibitory effect. Moreover, the results of the electronic nose analysis showed that the flavors of T2 and PC group were similar, and the flavors of the T1, T3, and NC groups were quite different. The addition of rose liquor had a significant effect on the flavor of fermented sausages. The five groups of fermented sausages showed significant differences in color, which are caused by the chromogenic effect of nitrite and the direct dyeing by the rose pigment. The addition of rose liquor also had a greater impact on the texture characteristics of fermented sausages, and significantly improved the hardness, elasticity, cohesion and chewiness of products. The sensory evaluation showed that the sensory quality of the T3 group was the best. It could be seen that rose liquor can significantly improve the quality characteristics of fermented sausages and can be used as a partial substitute for nitrite.
  
• Select
  Effect of adding extruded tartary buckwheat flour on the processing and noodle quality of the whole tartary buckwheat noodles

  HAN Cong, XING Junjie, GUO Xiaona, ZHU Kexue

  Food and Fermentation Industries. 2022, 48(3): 212-218. https://doi.org/10.13995/j.cnki.11-1802/ts.027785

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In order to improve the processing adaptability and noodle quality of the whole tartary buckwheat noodles, the extruded tartary buckwheat flour was mixed with raw tartary buckwheat flour to make the whole tartary buckwheat noodles. The effects of the amount of extruded tartary buckwheat flour added and the amount of water added in dough mixing process on the processing and noodle quality of the whole tartary buckwheat noodles were explored. The textural property of dough sheet, and cooking quality, and textural property of cooked noodles were used for the evaluation indexes. The results showed that with the increase amount of extruded tartary buckwheat flour, the surface stickiness and tensile strength of the dough sheet and the cooking loss of cooked noodles increased significantly (P<0.05). Meanwhile, with the amount of water increased, the surface stickiness of the dough sheet increased significantly (P<0.05). But the tensile strength decreased, and the hardness, chewiness and cooking loss rate of noodles increased significantly (P<0.05). After optimization, the dough sheet had the lowest stickiness and appropriate tensile strength, and the whole tartary buckwheat noodles had the lowest cooking loss and appropriate textural property when 30% of extruded tartary buckwheat flour and 34% amount of water was added.
  
• Select
  Preparation and properties of polylactic acid/kojic acid antioxidant active packaging film

  ZHANG Zimo, WANG Yuejiao, WANG Xianan, PEI Lingdong, XU Na, PENG Yong

  Food and Fermentation Industries. 2022, 48(3): 219-225. https://doi.org/10.13995/j.cnki.11-1802/ts.027374

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In this study, active packaging film was prepared by using polylactic acid (PLA) as substrate and kojic acid as an antioxidant. The effects of different concentrations of kojic acid on physical properties, mechanical properties and antioxidant activity of the composite film were studied. The results showed that the anti-oxidation performance of the film was significantly improved by the addition of kojic acid. The addition of kojic acid also increased the thickness and color of the composite film but decreased the opacity. The elongation at break of the film increased with the increase of kojic acid concentration. The infrared spectrum showed that 4% kojic acid led to the appearance of a new CC double bond characteristic peak in the polylactic acid film, which could significantly enhance the interaction between the molecular chains of the polylactic acid film, and the stretching vibration of the benzene ring skeleton could be observed. The newly formed CC chemical bond also led to the high tensile strength of the film and the obvious ripple on the surface. In conclusion, adding 4% kojic acid can improve the oxidation resistance and mechanical properties of the composite membrane, and the ideal composite membrane can be obtained.
  
• Select
  The preservative effect of chitosan coatings enriched with cinnamon oil on refrigerated grass carp flakes

  LI Kailong, XU Wenyang, XIANG Jun, SUN Guifang, WANG Fangbin, CHEN Tongqiang

  Food and Fermentation Industries. 2022, 48(3): 226-232. https://doi.org/10.13995/j.cnki.11-1802/ts.027010

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  The effects of chitosan (Ch) coating enriched with cinnamon oil (Ch + CIN) on quality of grass carp (Ctenopharyngodon idella) flakes during refrigerated[(4±1) ℃] storage 16 d were examined by adding chitosan coating containing cinnamon essential oil to grass carp flakes. A solution of Ch (20 g/L) and Ch+CIN [20 g/L Ch+1.5%(volume fraction) CIN] was used for the coating. The control and the coated fish samples were analyzed periodically for microbiological (total viable count and psychrotrophic count), chemical [total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and peroxide value (POV)], and sensory (water holding rate, texture, smell and color) characteristics. With the increase of refrigeration time, the quality of Ch and Ch+CIN coated grass carp flakes was significantly improved compared with control (P<0.05), and the effect of Ch and CIN composite coating treatment was better. On the 8th day in refrigeration storage, the total number of colonies, the total viable count and psychotropic count and TVB-N value of the uncoated control grass carp flakes were 5.92 lg CFU/g、6.34 lg CFU/g and 22.66 mg/100 g, respectively. And the corruption and deterioration could be seen. While Ch+CIN coated grass carp flakes did not show any obvious changes in texture, smell, color, and microbial growth on the 16th day of refrigeration storage. The shelf life more 8 days longer than the uncoated control. In summary, Ch and Ch+CIN antibacterial coatings have good antibacterial and fresh-keeping effects on refrigerated grass carp flakes, and Ch+CIN coating has a better effect.
  
• Select
  Correlation between chilling injury reduction and cell wall metabolism with treatment of gradient hot water in cucumber

  LI Jiale, ZHANG Min, HU Junru, GAI Xiaoyang, ZHENG Kai, LING Yu, FANG Jiaqi

  Food and Fermentation Industries. 2022, 48(3): 233-240. https://doi.org/10.13995/j.cnki.11-1802/ts.026285

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  In order to explore the correlation between cell wall metabolism and the reduction of the chilling injury in cucumbers after storage with the gradient hot water treatment, “Shenqing” cucumbers were stored at 4 ℃ for 2, 4, and 6 d without hot water treatment (CK) and with different gradient hot water treatment (TG10: cucumbers are soaked at 14 ℃, 4 min; 24 ℃, 4 min; 34 ℃, 4 min; 44 ℃, 4 min; TG20: cucumbers are soaked at 24 ℃, 8 min; 44 ℃ , 8 min; TG40: cucumbers are soaked at 44 ℃ for 16 min) for storage cucumber [(4±0.5) ℃, humidity (80±5)%] to measure the chilling injury index, firmness, pectin content, cellulose content, pectinase activity, cellulase activity and other indicators. The results showed that the TG10 and TG20 treatment groups could effectively inhibit the increase of cucumber pectinase, cellulase and β-glucosidase cell wall hydrolase activities, thereby delay the hydrolysis of protopectin and the decomposition of cellulose. It could also reduce the occurrence of chilling injury of cucumber fruits after storage, and maintain higher fruit hardness. Compared with TG10 treatment group, TG20 treatment group had higher cucumber fruit firmness and protopectin content and lower soluble pectin content, cellulase activity. However, TG40 cucumbers showed worse compared with CK. It showed that the appropriate gradient hot water treatment may reduce the degradation of cell wall components by reducing the activity of cell wall degrading enzymes of cucumber fruits, thereby reducing the incidence of cucumber chilling injury after low-temperature storage. It provides a theoretical reference for the application of hot water with gradient treatment in the preservation of cold-sensitive fruits and vegetables after storage.
  
• Select
  Effect of hot water treatment on the changes of antioxidant system and temperature of cucumber during storage

  HU Junru, ZHANG Min, GAI Xiaoyang, LI Jiale, LING Yu, ZHENG Kai, FANG Jiaqi, JIA Miao, LI Qixun

  Food and Fermentation Industries. 2022, 48(3): 241-249. https://doi.org/10.13995/j.cnki.11-1802/ts.026929

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To explore the effect of hot water treatment on the antioxidant system of cucumber in a non-low temperature storage environment, the changes in temperature and antioxidant system in cucumber under the environmental storage [20 ℃,RH (55±5)%,0, 1, 2, 4, 8 h]after hot water treatment (40 ℃, 20 min) were studied. The results showed that after hot water treatment, the temperature of cucumber in 0 h was 36.5 ℃, and then dropped sharply in the following 0-1 h. In 1-2 h, the temperature decreased slowly, and remained consistent with the environment temperature within 2-8 h. And the activities of antioxidant enzymes (superoxide dismutase, SOD; ascorbate peroxidase, APX; catalase, CAT) and antioxidant substances (ascorbic acid, AsA; reduced glutathione, GSH) in cucumber were significantly increased during 2-4 h after hot water treatment, however, the content of cytotoxic substances H₂O₂ and·O_2- were significantly inhibited. In addition, the cucumber fruits that were placed for 2 h after the hot water treatment and then put into the low-temperature storage environment which showed a low chilling injury index. Therefore, after the hot water treatment, the cucumber fruit should be placed at room temperature for about 2 h to improve the cucumber self-regulate ability and the antioxidant enzyme system activity.
  
• Select
  Analysis of flavor components in Jinzhongzi Fuhe-flavor Baijiu by HS-SPME-GC-MS combined with sensory evaluation

  CHENG Wei, CHEN Xuefeng, CHEN Xingjie, LI Na, ZHOU Duan, YANG Jinyu, XUE Xijia, ZHANG Jie

  Food and Fermentation Industries. 2022, 48(3): 250-256;265. https://doi.org/10.13995/j.cnki.11-1802/ts.028350

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To provide a reference for quality classification, storage and blending of Fuhe-flavor Baijiu, headspace solid phase microextraction (HS-SPME) and GC-MS were used. The results showed that 42 esters, seven alcohols, five acids, two aldehydes, one furan, one sulfur compound and two alkanes were detected in special quality Baijiu (JF1); 33 esters, seven alcohols, four acids, two aldehydes and two furans were detected in fine quality Baijiu (JF2). Both JF1 and JF2 contained at least 18 substances with OAV≥1, which contributed to the aroma of Fuhe-flavor Baijiu. The sensory evaluation showed that JF1 and JF2were outstanding in the aspects of ester, burnt and cellar fragrance. Relative higher content of ethyl palmitate was the important characteristics distinguished Fuhe-flavor Baijiu from Baijiu with other flavors. Dimethyl trisulfide, furfural, 3-furfural, 3-furanmethanol, phenyl ethanol and other special flavor substances played an important role in the aroma characteristics of Fuhe-flavor Baijiu.
  
• Select
  Analysis of phenols in alcoholic beverages by liquid-liquid microextraction coupled with gas chromatography-tandem mass spectrometry

  SUN Xizhen, XIONG Yaqing, TANG Juan, DU Jiawei, QIAN Quanquan, CHEN Yahui

  Food and Fermentation Industries. 2022, 48(3): 257-265. https://doi.org/10.13995/j.cnki.11-1802/ts.028176

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Phenols have an important influence on the flavor of alcoholic beverages and also have certain physiological activities. The aim of this study was to establish a rapid determination method for the volatile phenolic compounds in alcoholic beverages by liquid-liquid microextraction with gas chromatography-tandem mass spectrometry. The samples were diluted to 10% by volume, then liquid-liquid microextraction was performed with ethyl acetate, and the organic phase was analyzed by gas chromatography-tandem mass spectrometry in a dynamic multiple reaction monitoring mode. The results showed that this method can rapidly quantify 10 Phenols of alcoholic beverages with good linearity (r²≥0.998). The limits of detection and limits of quantification were 1.0-10.0 μg/L and 3.5-35.0 μg/L respectively. The spiked recoveries were 92.3%-100.7% at high, medium, and low concentration levels with the relative standard deviations (RSD) of 0.3%-3.7%. And there is a significantly different in types and contents of phenols in different types of alcoholic beverages. This method is accurate, only need low amount of organic solvent and is suitable for the quantitative analysis of volatile phenolic compounds in different types of alcoholic beverages.
  
• Select
  Volatile components analysis of Lactobacillus sp. or Zygosaccharomyces spp.fermented jujube juices based on headspace gas chromatography-ion mobility spectrometry

  WANG Yin, TIAN Zhen, YANG Chenchen, WANG Xian, CAO Wei, YUE Tianli

  Food and Fermentation Industries. 2022, 48(3): 266-272. https://doi.org/10.13995/j.cnki.11-1802/ts.028310

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  To investigate the effect of Lactobacillus sp. and Zygosaccharomyces spp. fermentation on physicochemical properties and flavor components in raw jujube (Jiaxian, Shaanxi, China) juice, the physiochemical indexes, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and sensory evaluation were used for the testing in different fermented jujube juice. The SOD (superoxide dismutase) activity, ethanol content and soluble solids content significantly changed during fermentation. Lactobacillus sp. and Zygosaccharomyces spp. fermented jujube juice showed highest SOD activity (7.19 U/mL) and ethanol content (1.47%), respectively. The HS-GC-IMS identified 39 volatile compounds (VOCs), and most of which were aldehydes, ketones, esters and alcohols. VOCs fingerprints could effectively distinguish the difference of aroma components between Lactobacillus sp. and Zygosaccharomyces spp. fermented jujube juice. The volatile type of Lactobacillus sp. and Zygosaccharomyces spp. fermented jujube juices were aldehyde type and ketone-alcohols type, respectively. And the VOCs in Zygosaccharomyces spp. fermented jujube juice were much higher than that in Lactobacillus sp. fermented one. The typical flavor substances that distinguished Lactobacillus sp. and Zygosaccharomyces spp. fermented juices were 3-methylbutanol, 2-methylbutanol, 2-ethylfuran, 2-pentanone, ethyl acetate, and 3-methylbutyl acetate. Fermented jujube juices exhibited higher scores than that of raw juice in sensory evaluation. Hops aroma and spicy taste were distinct in Zygosaccharomyces spp. fermented jujube juice, and sour and fruity taste were prominent in Lactobacillus sp. fermented juice. Overall, these results expand the application scope of HS-GC-IMS and provide theoretical foundation in probiotic fermented jujube juice development.
  
• Select
  Comparative analysis of national and international standards of maximum residue limits for pesticides in citrus

  LIANG Daowei, ZHANG Yaohai, WANG Chengqiu, JIAO Bining

  Food and Fermentation Industries. 2022, 48(3): 273-283. https://doi.org/10.13995/j.cnki.11-1802/ts.027778

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Citrus is the most productive fruit in China, so food safety especially pesticide residues in citrus have attracted people's attention. In this paper, the information about the maximum residue limits for pesticides in citrus of China, which related to immediately issued National Food Safety Standard—Maximum residue limits for pesticides in food (GB 2763—2021), were systematically collated. The differences of related latest standards between China and Codex Alimentarius Commission (CAC), European Union, Russia, Vietnam, Egypt and South Africa were analyzed and compared. The similarities and differences of citrus pesticide species and maximum residue limits between China and the international organizations, import and export countries were obtained. The problems were put forward from the aspects of pesticide residue limit standard system and testing standards to suggestions for improvement the formulation and modification of related standards. This study provides a reference basis for guiding the production and processing of citrus, expanding the advantages of international trade in citrus industry and promoting the safe development of citrus industry.
  
• Select
  Research progress of isinglass

  ZHU Kaiyue, SUN Na, DONG Xiuping, JIAO Jian, LI Yanfen, HOU Shaoyong, JIANG Pengfei

  Food and Fermentation Industries. 2022, 48(3): 284-290. https://doi.org/10.13995/j.cnki.11-1802/ts.029173

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Isinglass is a dried product of swim bladder.It is not only a nutritious food rich in protein,but also a rare and precious traditional Chinese medicine.It has good effects in the treatment of slippery semen,wounds and bleeding,sore swelling,and pain.The research on isinglass mainly focuses on the extraction of collagen,and the preparation and characterization of bioactive peptides.However,the proceeding of isinglass food is still in the initial stage,and most commercial products in market are dried products,and deep processing product need to be developed.This paper summarizes the common types of isinglass and briefly describes the basic nutrients of isinglass and its content;it is concluded that isinglass is a medicinal and edible food with rich collagen and low fat.The development status of isinglass was summarized;it is found that its industry scale is expanding year by year and it has strong market competitiveness.At the same time,it is also found that the quality of current isinglass products is unsteady and lacks of corresponding standards.This paper provides a theoretical basis for the application and innovation of isinglass in food processing and the formulation of isinglass standards.
  
• Select
  Research progress of polysaccharide-protein composite hydrogels

  TAI Minrui, CAI Hongying, LI Rui, CHEN Jianpin, JIA Xuejing, SONG Bingbing, LIU Xiaofei, TANG Zhendong, JI Hongwu, ZHONG Saiyi

  Food and Fermentation Industries. 2022, 48(3): 291-297. https://doi.org/10.13995/j.cnki.11-1802/ts.028704

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Polysaccharides and proteins are two of the most important functional macromolecules in food,which can form composite hydrogels through interaction.Compared with the single component,the composite hydrogels formed by polysaccharides and proteins not only have excellent physical structure and chemical properties,but also have potential advantages to improve the mechanical properties of the composite system.In this paper,the research progress of partial polysaccharide-protein composite hydrogels was summarized;the types and conditions of polysaccharide and protein forming complex hydrogels,their main interactions and the internal and external factors influencing their interactions were reviewed,the effect of polysaccharides on the mechanical properties of the complex hydrogel formed by polysaccharide and protein was elucidated,and the application status of the complex hydrogel in the food industry and biomedicine,etc.was summarized.This paper would help to provide a theoretical basis for the design,development,and application of polysaccharide-based innovative gels.
  
• Select
  Research progress of bovine colostrum nutritional components and maintenance technology of immunoglobulin activity

  YANG Hong, LIU Aiguo, LIU Lizeng, QIANG Feng, YANG Yi

  Food and Fermentation Industries. 2022, 48(3): 298-303. https://doi.org/10.13995/j.cnki.11-1802/ts.027799

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Bovine colostrum is composed of a high concentration of bioactive ingredients,which can regulate gut microbiota,promote growth and development of the host,as well as enhance the immunity of the host.Therefore,it is a very important functional food material.Immunoglobulins are the most key active component in bovine colostrum,however,the physiological activity of which is vulnerable to loss during processing,immunoglobulin activity retention technology can protect it from potentially denaturing conditions such as heat,acidity,and alkalinity,and thus improve the comprehensive utilization value of bovine colostrum.This article reviews the research progress of nutritional components of bovine colostrum and main immunoglobulin activity retention technology,and prospects for its future research prospects.
  
• Select
  Encapsulation strategies of ferritin and its application for food bioactive compounds delivery: A review

  CHEN Hai, MA Liang, DAI Hongjie, FU Yu, WANG Hongxia, ZHANG Yuhao

  Food and Fermentation Industries. 2022, 48(3): 304-310. https://doi.org/10.13995/j.cnki.11-1802/ts.027868

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Ferritin is a multi-subunit protein nanocage that is widely distributed in many types of organisms from microbes to plants and animals. Its function mainly involves the regulation of iron metabolism, as well as cell protection from oxidative damage caused by various environmental stresses. In recent years, with a deep understanding of ferritin protein, it has been considered as a novel protein nano-carrier that can be applied in multiple disciplines due to the unique cage-like structure and specific characteristics of ferritin nanocage. Herein, the distribution, structure, function and preparation of ferritin nanocage have been introduced and followed by an overview of the molecular encapsulation strategy of ferritin nanocages, including the reversible disassembly/reassembly property mediated approach and stimulus-responsive channel-mediated approach. Finally, the applications of ferritin as a nano-carrier for food bioactive compounds encapsulation were reviewed. The purpose of this review was to provide research ideas for the preparation and development of ferritin nano-carrier and its application in food science.
  
• Select
  Optimization of ATP supply promoted amino acid production in Corynebacterium glutamicum

  SONG Zhuolin, HUANG Mingzhu, CHEN Xuelan

  Food and Fermentation Industries. 2022, 48(3): 311-316. https://doi.org/10.13995/j.cnki.11-1802/ts.027751

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Corynebacterium glutamicum is currently one of the most important industrial strains for the production of amino acids, and ATP is the main source of energy required for the production of various amino acids. Guided by ATP supply, the development of a cell factory with artificially regulated ATP supply in C. glutamicum is a key strategy to increase biological yield. Therefore, regulating the ATP supply of C. glutamicum to promote the production of amino acids has attracted widespread attention. This article summarizes the recent research progress in regulating the production of amino acids in C. glutamicum by manipulating ATP supply and provides ideas to further improve the production of amino acids by C. glutamicum, and also provides a positive reference for the industrial production optimization of other industrial strains.
  
• Select
  Advances in encapsulation of lipophilic marine bioactive substances in emulsion delivery systems

  LI Jinzhen, ZHENG Huina, REN Dingding, YANG Wen, CAO Wenhong, LIN Haisheng, QIN Xiaoming, ZHANG Chaohua

  Food and Fermentation Industries. 2022, 48(3): 317-324. https://doi.org/10.13995/j.cnki.11-1802/ts.028530

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  Despite their many potentially beneficial biological functions,such as enhancing immunity,relieving fatigue,anti-oxidation,improving growth,the bioavailability of lipophilic marine bioactive substances is reduced because of their unfavorable solubility,easy degradation,and high loss rate in gastrointestinal tract.As a carrier of lipophilic marine bioactive substances,emulsion delivery systems can effectively improve its physical and chemical instability,and thus further enhance its bioavailability.This review highlights the types and preparation methods of emulsion delivery systems.In particular,it highlights advances in the construction and characteristics of emulsion systems of several main lipophilic marine bioactive substances.Finally,in view of the problems existing in the current research,this review puts forward some suggestions on the research direction of lipophilic marine bioactive substances emulsion delivery systems in the future.
  
• Select
  Exploring and reflecting on the online teaching mode of Food Fermentation Technology course to adapt the characteristics of New Engineering Disciplines

  CHEN Lei, ZHOU Nandi, CHEN Pengcheng

  Food and Fermentation Industries. 2022, 48(3): 325-330. https://doi.org/10.13995/j.cnki.11-1802/ts.028148

  Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save

  For the purpose of adapting to characteristics of New Engineering Disciplines,the course of Food Fermentation Technology with many knowledge points,strong intersections and wide coverage has a lot of advancement in the expansion of teaching content,the construction of knowledge system,the update of teaching methods and the networking of teaching resources.Based on the existing problems in the offline teaching of this course,further reform and improvement of the course were deeply reflected combining with the exploration of the online teaching mode during the coronavirus epidemic.To implement the ideas of Outcome Based Education (OBE),“curriculum ideological and political education” was integrated in the course.On this basis,the feedback from students were summarized and analyzed before and after the teaching reform,so that the curriculum construction is more in line with the requirements of New Engineering Disciplines taking people-oriented as the standard.