25 February 2015, Volume 41 Issue 2
    

  • Select all
    |
  • LI Juan,TANG Bin,LI Song,MENG Qing-ting
    Food and Fermentation Industries. 2015, 41(2): 1.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A novel β-glucosidase gene was cloned from genomic DNA of the filamentous fungus Rhizopus stolonifer var.reflexus TP-02 and expressed in Escherichia coli BL21.Structure and function of the gene product β-glucosidase (abbreviated as BGLⅢ) were analyzed by a series of bioinformatics software.Trp127 was considered to be the key amino acid in the enzymatic process.Results from structure analysis indicated that the conformation of Trp127 had a significant impact on the structure and function of the active center of BGLⅢ.Leu could maintain the original conformation of active centre,meanwhile,increase hydrophobic interaction with glucose,thus it could increase the efficiency of the enzyme and substrate binding.The fermentation characteristics of recombinants showed that W127A without side chain greatly decreased the activity,and W127F with benzene ring side chain did not change the activity greatly,while W127L with long chain improved the activity greatly.
  • NGUYEN Cong Thanh,CAO Hui,XU Fei,YU Jing-song
    Food and Fermentation Industries. 2015, 41(2): 7.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,the degree of hydrolysis was used as the main parameter to optimize the hydrolysis of pigskin collagen.The optimal hydrolysis conditions for the pigskin collagen were established,and its biological antifreeze activity was investigated as well.The results showed the highest degree of hydrolysis (DH) were obtained with the hydrolysis times of 5h,the [E]/[S] ratio of 5 %,substrate concentration of 15mg/mL and hydrolysis temperature of 50℃ at pH 8.0.Under this condition,the collagen hydrolysates at DH of 4%,6%,8%,10%,13% and 16% were prepared.It could be found that collagen hydrolysates at DH of 10% and concentration of 1.2 mg/mL showed the highest in-vitro antifreeze activity.Furthermore,the collagen hydrolysates at this DH could substantially restrain ice cream recrystallization and possessed high Thermal Hysteresis Activity (THA) of 4.64℃.Their molecular weights mainly distributed within the range of 1 000 Da.
  • LI Rui,LUO Xin,MAO Yan-wei,ZHU Li-xian,ZHANG Yi-min,LIU Yun-ge
    Food and Fermentation Industries. 2015, 41(2): 13.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to study the effect of calpain system on beef tenderness of Chinese yellow cattle during the period from slaughter to the commencement of rigor,six Chinese yellow cattle with the same breed (Luxi × Simmental),age,and weights were selected from a commercial feedlot in this study.After slaughtering,the right sides of the carcasses were hung from the pelvic bone obturator foramen,while the left sides remained hung by the achilles tendon suspension.All the carcasses were pushed into the chilling tunnel (air temperature (2 ± 2) ℃) for 3 days,M.Longissimus lumborum samples were removed from each carcass at 0h,48h and 96h after slaughter,and the activities of μ-calpain and m-calpain were determined respectively.The results indicated that the activity of calpain in pelvic suspension (PS) group was lower than the activity in achilles suspension (AS) group.During 48 hours,the μ-calpain activities in PS group and AS group dropped sharply by 15.4 % and 15.5 %,and the m-calpain activities were 14.6 % and 14.2 % respectively.At 96 hours,the activities of μ-calpain in PS group and AS group retained only 14.5 % and 13 % respectively,and the activities of m-calpain were only 18.0 % and 13.0 %.In conclusion,calpain system did not play a vital role in improvement of beef tenderness during pelvic suspension.
  • Food and Fermentation Industries. 2015, 41(2): 18.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The bacterial communities of different pickled Brassica juncea were analyzed by denatured gradient gel eleetrophoresis (DGGE).According to the result of sequences analysis,the dominant bacteria of pickled Brassica juncea were belong to Lactobacillu,Weissella,Saccharopolyspora,and Brevibacillus.The bacteria of Idiomarina and Marinobacter were abundant in the initial stage of pickling and then decreased significantly in the later stage.The bacteria of lactobacillus were rich in the Brassicajuncea pickled for 14 and 26 months,while they were few in the samples pickled for 2 months.23 acid-producing bacteria were isolated from pickled Brassica juncea by the culture-dependent method,including 8 Pediococcus pentosaceus strains,5 Bacillus subtilis strains,5 Lactobacillus plantarum strains,2 Bacillus amyloliquefaciens strains,1 Staphylococcus hominis strain,1 Bacillus amyloliquefaciens subsp.plantarum strain,and 1 Lactobacillus brevis strain.Due to its easy operation and its potential to reveal the change of bacteria community,the advantage of DGGE was apparent in the study of bacteria community of pickled Brassica juncea.The acid-producing bacteria could be used as good resource to improve technology of salted vegetable.
  • XIONG Tao,DENG Yao-jun,LIAO Liang-kun,SONG Su-hua,GUAN Qian-qian
    Food and Fermentation Industries. 2015, 41(2): 24.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A strain of LAB was isolated from feces of pigs.Based on physiological and biochemical analysis,it was identified as Lactobacillus reuteri,and was named Lactobacillus reuteri NCU801.Cell-free supernatant,bacterial pellet and fermentation liquor of Lactobacillus reuteri NCU801 were respectively studied to detect the antibacterial activity in vitro through oxford plate assay.Results showed that the fermentation supernatant had the strongest inhibiting effect on Escherichia coli CMCC44496.Then,we further explored the effects of heat treatment,pH adjustment,chloroform and enzyme treatment on the anti-E.coli CMCC44496 activity of L.reuteri NCU801.And the influence of fermentation supernatant on the growth of E.coli CMCC44496 strain had been determined with spectrophotometer.It was found that there were no significant differences among samples after treatment with different temperatures and enzymes.When pH was close to neutral,the antibacterial activity would be reduced.And the antibacterial substance of the cell-free solution could dissolve in water.At the same time the cell-free solution could affect the growth of E.coli.
  • YANG Wan-gen,LI Man-feng,ZHU Qiu-jing,TIAN Wei-jiang
    Food and Fermentation Industries. 2015, 41(2): 30.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The market competitiveness of chilled beef can be enhanced by the application of natural preservatives.In this paper,the total number of bacteria and the numbers of Pseudomonas spp.and Lactobacillus being used as indice,the fresh-keeping effects of lactic acid,phytic acid,chitosan,lysozyme and Nisin on chilled beef were investigated,and the formula of a complex preservative were optimized by orthogonal experiments.The results showed that Nisin had the best antibacterial effect on chilled beef,followed by phytic acid and lysozyme.A synergistic antibacterial effect was found between Nisin and phytic acid.The optimal ratio of the complex preservative composed of Nisin and phytic acid was three to one for Nisin to phytic acid,and the optimal application concentration was 0.15% (w/w).
  • Food and Fermentation Industries. 2015, 41(2): 35.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The lipase activity,FFA content and goaty flavor of goat milks fermented with 6 Lactobacillus bulgaricus strains and 6 Streptococcus thermophilus strains from the commercial starter cultures were evaluated.The results showed that when a single strain was used to ferment,Lactobacillus bulgaricus L.b-883 strain and L.b-211 strain,Streptococcus thermophilus S.t-187 strain and S.t-300 strain had lower lipase activity,FFA content and goaty flavor in fermentation goat milk compared to other strains.When Lactobacillus bulgaricus was used with Streptococcus thermophilus in fermentation,L.b-211 strain and S.t-187 strain with 1∶2 ratio had lowest lipase activity (11.62 mol/mL · min)and FFA content (3.28 μequ/mL),and goat yogurt almost had not goaty flavor.
  • LI Guang-fu,CHEN Wei,LI Ting-ting,LU Zhong-yi
    Food and Fermentation Industries. 2015, 41(2): 41.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To explore the anti-senile effect of Ganoderma lucidum polysaccharides (GLP)Probiotic Yogurt,D-galactose induced aging mice were fed with Probiotic Yogurt containing different proportion of GLP.Viscera index,SOD,CAT,GSH-Px activities and MDA contents in serum and tissue samples were measured.The results showed that SOD,CAT and GSH-Px activity were significantly increased and MDA content decreased in serum and tissue of male mice fed with GLP Probiotic Yogurt,while the high dose group [1 200 mg/(kg · d)] had the optimal results.Compared with the aging model group,in the group of male mice fed with 1 200 mg/(kg · d) of the GLP Probiotic Yogurt,SOD activities in serum,liver and brain were respectively increased by 20.34%,8.39%,48.95%,GSH-Px activities in serum and liver were respectively increased by 38.45%,39.67%,MDA contents in serum,liver and brain tissue were respectively reduced by 38.37%,43.97%,38.39%,CAT activities in the brain,liver and kidney were respectively increased by 60.02%,55.29%,37.73%.Compared with the yogurt group,SOD activities of the high dose group were respectively increased by 8.39%,1.58%,25.13%.Their GSH-Px activities wererespectively increased by 38.45% and 39.67%.MDA contents were reduced by 43.97%,30.96%,and 18.91%,respectively.CAT activities were increased by 55.29%,32.07% and 26.64%.In conclusion,the synergy of ganoderma lucidum polysaccharides (GLP) and probiotic yogurt could have a potential anti-aging function.
  • CAO Wen-hong,ZHAO Zi-ke,TIAN Shen,CHEN Liang
    Food and Fermentation Industries. 2015, 41(2): 46.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper studied the rinsing technology and anti-freeze denaturation technology of shrimp surimi made from Exopalaemon carinicauda.The effect of different rinsing conditions on gel strength and elasticity of the minced shrimp were determined and estimated.With the weighted value of the gel strength and elasticity as the indexes,the rinsing process technology was optimized with an orthogonal trial.The optimal conditions were:rinsing time 7 min,shrimp meat:water ratio 1∶9,CaCl2 concentration 0.7%.In order to understand the influence of frozen storage on the quality of the rinsed shrimp meat,trehalose,sodium lactate,sorbitol and sucrose were used as cryoprotectants,salt-soluble protein content,Ca2+-ATPase activity,total sulfhydryl content,gel strength and pH of the rinsed shrimp meat were determined and compared during a storage of 8 weeks.The results indicated that all cryoprotectants showed good anti-freeze denaturation activity on rinsed shrimp meat as compared to the control samples.The trehalose added samples had better anti-frozen effect than other cryoprotectants added samples.The results of this research show that shrimp surimi of Exopalaemon carinicauda can remain better qualities after a relatively long time storage.
  • DING Hao-chen,LI Dong-fang,ZHANG Yan-ping,DAI Zhi-yuan,XU Gang
    Food and Fermentation Industries. 2015, 41(2): 53.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Three composite surimi seafoods were prepared with frozen marine surimi (respectively with white crodrer surimi,hairtail surimi and mix surimi) as raw material and Antarctic krill paste as auxiliary material.The volatile flavor components of samples were determined by HS-SPME-GC-MS.The effects of krill paste addition on the volatile flavor components of surimi seafoods were analyzed with ROAV.Krill paste addition could increase the amount of volatile flavor component of surimi seafoods.Furthermore,key odor components of surimi seafoods could be changed by low threshold volatile components (i.e.aldehydes and sulfur compounds) of krill paste.(E,Z)-2,6-nonadienal,decanal and octanal were the key odor components (ROAV > 10) of white crodrer surimi seafood.However,the ROAVs of dimethyl trisulfide and 3-methyl butanal,originated from krill paste,reached to 97.30 and 25.95 respectively in composite (krill paste-white crodrer surimi) surimi seafood.Therefore,the krill paste addition could make an outstanding contribution to the overall flavor,particularly shrimp odor and sweet odor of composited surimi seafood.As a similarity of above composited surimi seafoods,(E,Z)-2,6-nonadienal,dimethyl trisulfide,decanal and 3-methyl butanal were the common flavor components.
  • DAI Zhen-qing,ZHANG Meng-xia,ZHENG Hui-na,HONG Peng-zhi,ZHOU Chun-xia
    Food and Fermentation Industries. 2015, 41(2): 63.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fish protein isolate (FPI),tilapia-soybean protein co-precipitates (Co-p) and soybean protein isolate (SPI) were prepared by alkali-solution and acid-isolation.The mixing ratios of tilapia to defatted soybean meal were 1∶0,1∶ 1,2∶ 1,3∶1 and 0∶ 1,respectively.Effect of pH,salt concentrations and polysaccharides on emulsifying properties of protein co-precipitates were investigated using the emulsifying activity index (EAI) and emulsifying stability index (ESI).Results showed that the yields of FPI,Co-p(1∶1),Co-p (2∶1),Co-p (3∶1) and SPI were 62.21%,39.10%,29.58%,18.45% and 32.10% (P <0.05).At pH 3.0,the emulsifying ability of FPI was better than that of Co-p or SPI,while at pH 4.0 ~ 10.0,Co-p (2∶1) and Co-p (3∶1) exhibited the highest emulsifying ability (P <0.05).With NaCl (0 ~0.4 moL/L),Co-p had bigger EAI values than FPI or SPI.In addition,in presence of 0.2% ~ 0.3% guar gum or xanthan gum,at pH 3.0 ~ 7.0,the emulsion systems,especially protein coprecipitates,revealed significant increase in EAI and ESI (P < 0.05).In conclusion,tilapia-soybean protein co-precipitates had better emulsifying properties than FPI or SPI.
  • ZHAO Xin,GUAN Xiao,WANG Wen-gao,HAN Fei
    Food and Fermentation Industries. 2015, 41(2): 70.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,barley powder was raw material to prepare hordein,and its rheological properties were studied.The results indicated that hordein solutions showed pseudoplastic fluid characteristic in 55 % (v/v) isopropanol solution.The protein concentration,shear rate and temperature had remarkable effects on the rheological properties of hordein.The viscosity of solution showed an ascending trend with the increasing of protein concentration and an descending trend with the increasing of the shear rate.Under the condition of 25 ℃,when the protein concentration was 10% and 15% (w/v),the loss modulus G" was greater than the storage modulus G'.This phenomenon showed that the protein solution could not form gel.When the protein concentration was 20%,there was a gel point with the increase of shear rate.Then the viscous solution changed into a viscoelastic fluid and the elastic elements was dominant.The heating process (25 ℃ to 90 ℃) could promote the high concentration (20%,w/v) hordein solution to produced gel.The gel temperature was 43 ℃.
  • Food and Fermentation Industries. 2015, 41(2): 75.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    High hydrostatic pressure is a newly-developed non-heating processing which gradually become a research focus in the dairy application.In our study,we investigated 300 MPa and 600 MPa processing on whipping cream to observe the apparent properties and microstructure change.The result showed that high hydrostatic pressure could affect the system of cream emulsions.The particle size distribution and fat globules aggregation were changed.Not only the whipping time of high hydrostatic processing treated cream was shortened from 3.5min to 2.5min,but the expansion ratio of 300MPa treated cream increased significantly (P < 0.05).After storage at 4 ℃ for 40 days,comparing to the control,high hydrostatic processing treated cream kept the better properties.
  • MA Yue,DONG Xin-na,LI Bo
    Food and Fermentation Industries. 2015, 41(2): 79.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Energy bar is rich in protein,carbohydrate and lipid.In order to study the interaction of the Maillard reaction and lipid oxidation,the variation of chromatics and peroxide value in the room temperature (25 ℃) were measured.The accelerated experiments were carried out under 45 and 65 ℃.The variation of chromatics and reducing sugar content were measured.Peroxide value of energy bar and pure oil was compared during the accelerated experiments.The amount of peroxide value and reducing sugar content were compared for correlation analysis.The results showed that significant browning and slight lipid oxidation were occurred in the energy bar during the storage.The reduced amount of peroxide value and reducing sugar were positive correlated during the accelerated experiments of 45 ℃ and 65 ℃.Pearson Correlation Coefficient R2 was 0.973 and 0.967 respectively.The results provided that the products of Maillard reaction can significantly inhibit the lipid oxidation in energy bar.After 15 days of accelerated experiment at 65 ℃,lipid oxidation accelerated Maillard reaction.As a result,the oxidation of oil and Maillard reaction were mutually restricted.
  • ZHU Yun-hui,GUO Yuan-xin
    Food and Fermentation Industries. 2015, 41(2): 85.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The changes of γ-aminobutyric acid (GABA),GAD activity,the soluble protein and other nitrogen compounds in germinating process of tartary buckwheat were investigated.The result indicated that with the increase of germinating time,the GABA content of germinating tartary buckwheat reach maximum at the fourth day,and the GAD activity of cotyledon and embryo of germinated tartary buckwheat increased first and then decreased.The content of soluble protein decreased,the free amino acids content increased first and then decreased,and the content of whole amino acid increased.Besides methionine,several essential amino acids are increased such as isoleucine and valine.The glutamic acid increased,and all this changes could be used to improve GABA accumulation in germinated tartary buckwheat.
  • CAI Guo-lin,ZHANG Lin,LU Jian
    Food and Fermentation Industries. 2015, 41(2): 89.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    After blade grinding and sieving pretreatment,the partial of brewer' s spent grain with high level of protein was dealt with ball milling,solid enzymatic digestion and fermentation with beneficial microorganism.The feeding quality of brewer' s spent grain has been significantly improved,resulting in the production of feed protein with high-quality.The contents of crude protein and crude fiber in the undersize brewer's spent grain were 38.8% and 1.89%,respectively after blade grinding and filtration through a 60 mesh sieve.Consequently,the preliminary enrichment and separation of protein and fiber had been achieved.Moreover,the enzymatic efficiency of undersize brewer' s spent grain could be further improved after milling of fiber bundle by ball milling.After the hydrolysis by cellulase,xylanase,protease and solid fermentation with Candida utilis JX-09,the crude protein content of brewer's spent grain was increased up to 45.17%,which was 59.6% higher than that of original sample.Polypeptides content was increased from 0.68% to 5.21%,while the in vitro digestibility of proteins was increased from 53.7% to 61.8%.Total amino acids content was increased up to 42.18%,which was 60% higher than that of original sample,and the essential amino acids content was reached 17.3%,which was 60% higher than that of original sample.Crude fiber content was 1.66% and the degradation rate reached 89%.
  • CHENG Fang,LI Ju-xiu,LAI Hang-xian,ZHANG Gao-bo,WEI Wei
    Food and Fermentation Industries. 2015, 41(2): 95.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Potato residue is the by-product from potato starch production.The microorganism fermentation can effectively improve the nutritional value and feeding value of potato residue.In this experiment,the effect of strains used in solid state fermentation on crude protein content,crude fiber content,proteinase activity,and cellulase activity of potato residue was studied in order to provide scientific basis for the production of protein feed from potato residue.After single-strain fermentation,mixed-strains fermentation and strain ratio fermentation,the crude protein content,crude fiber content,proteinase activity and cellulose activity in products from the solid-state fermentation of 8 different strains were analyzed,wherein medium without inoculation was used as control.The results showed that the combination of Aspergillus niger Z9 and Saccharomyces cerevisiae PJ with ratio of 1∶1 was the optimal strain combination.The crude protein content,proteinase activity and cellulase activity respectively reached 41.72%,1 344.93U/g,and 120.87U/g,which were increased by 78.69%,296.74%,1 473.77%,respectively,compared to those of control.However,the crude fiber content was 8.47%,which was decreased by 31.96% compared to that of control.
  • LI Xiao-fei,TIAN Xi-wei,WANG Yong-hong
    Food and Fermentation Industries. 2015, 41(2): 102.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Cost control of lactic acid fermentation is a very important issue.In this study,C/N of the fermentation medium was optimized firstly,then the original analytical pure reagents (yeast extract and tryptone) were alternatively substituted by domestic and industrial grade reagents,wherein yeast extract FM802 and peptone FP101 exhibited their best performance on replacement.The results in 5 L batch fermentation showed that feedstocks costs could be reduced by 66.7% after substitution,while the fermentation time only prolonged by 1 h.
  • XUE Fang,LI Hong-mei,HUANG Yan-qing,GAO Lu-jiao,HOU Li-qi
    Food and Fermentation Industries. 2015, 41(2): 107.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The fermentation conditions of recombinant E.coli for producing carbonyl reductase were optimized.Firstly,peptone,yeast extract,glycerol and phosphate were screened to be the key components by Plackett-Burman design.Secondly,the steepest ascent design was operated to approach the optimal response.Thirdly,to evaluate the relationships between responses and the identified key components,mathematical models were developed by Box-Behnken design.Finally,the desirability function was used to find the best compromise between the two responses (carbonyl reductase activity and A600nm) based on the mathematical models constructed in Box-Behnken design.The optimal concentration was located to be 15.99 g/L peptone,31.06 g/L yeast extract,105.37 mmol/L phosphate,4.66 mL/L glycerol,0.4 g/L NaCl,0.2 g/L MgSO4,inoculation of 1% and induction time of 8 h.After the validated experiment under such conditions,the production of carbonyl reductase was improved by 65%.
  • ZHENG Jia-fei,HUAN Yan-jun,WENG Mei-fen,FAN Ming-ming
    Food and Fermentation Industries. 2015, 41(2): 115.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Carrot pasta was added into pasteurized mutton ham to replace inorganic nitrite,Staphylococcus carnosus and Staphylococcus xylosus was used to protect the color of the ham.The effect of carrots content,fermentation temperature and fermentation time on the color and nitrite residues of pasteurized mutton ham were studied using response surface methodology (RSM).Additionally,sensory evaluation of the products was also carried out.The results showed that a better a * value and lower residual nitrite was achieved by the following condition:17.5% of carrots,fermentation temperature 25 ℃,fermentation time 3.5 h.Under the above conditions,a* value,residual nitrite and sensory scores of product were (15.26 ±0.55),(2.97 ±0.03) mg/kg and (8.14 ±0.18),respectively.Compared to the products 150 mg/kg NaNO2,the amount of residual nitrite of the products was greatly reduced,thus ensured the safety of products as well as maintaining the better structure,flavor,color and sensory scores of product.
  • WANG Jing-yun,LU Shi-ling,WANG Qing-ling
    Food and Fermentation Industries. 2015, 41(2): 123.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A series of indexes including peroxide value,TBARS value,dienes value,lipoxygenase activity (LOX),superoxide dismutase activity (SOD) and catalase activity (CAT) were determined to elucidate the effect of starter on lipid oxidation,oxidase activity and antioxidant enzyme activity during the ripening of smoked horse sausages.The results indicated that starter could not only inhibit lipid oxidation and lipoxygenase activity significantly but also improve the activities of these two antioxidant enzymes (SOD and CAT) greatly.The correlation analysis showed that peroxide value,TBARS value and dienes value were not significantly negatively correlated with lipoxygenase activity in starter group (r =0.089 ~ 0.427),and were significantly or very significantly negatively correlated with the activities of SOD (r =0.836 ~0.880,P <O.05)and CAT(r =0.684 ~0.970,P <0.01).
  • Food and Fermentation Industries. 2015, 41(2): 129.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To inhibit browning of quick-frozen bananas,prior to quick-frozen,choosing browning inhibition rate as the index,based on the results of single factor experiment,six factors and two levels of orthogonal experiment were performed,Range analysis was applied to select four single color fixatives which highly impacted on the browning:L-cysteine,phytic acid,D-sodium erythorbate,EDTA-2Na.The results were optimized and analyzed by response surface regression with Design-expert 8.0.The best compound inhibitors were as follows:L-cysteine dosage 0.14%,phytic acid dosage 1.32%,EDTA-2Na dosage 1.28%,D-sodium erythorbate dosage 1.70%.Under these conditions,the predicted browning inhibition rate was 60.0994%,the actual value was 61.1722 %,the accuracy between actual value and predicted value reached to 98.2463%.
  • LIU Chun-ju,WANG Hai-ou,LI Da-jing,LIU Chun-quan
    Food and Fermentation Industries. 2015, 41(2): 135.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to study the effect of vinegar-pickling and drying process on flavor in fresh bean and bean seed,the volatile flavor compounds in fresh beans,vinegar-pickled fresh bean crisp,bean seed,vinegar-pickled bean seed crisp were analyzed by solid-phase microextraction(SPME) and capillary gas chromatography-mass spectrometry (GC/MS).The results indicated that alcohols,aldehydes,ketones in fresh beans changed remarkably after vinegarpickling and drying process,and alcohols,aldehydes,heterocyclic in bean seed were affected significantly by pickling and drying process.1-octen-3-one,3-methylbutyraldehyde,nonanal,hexanal,benzeneacetaldehyde,dipentene,d-limonene,2-pentyl-furan were the main flavor compounds of pickled fresh bean.3-methylbutyraldehyde,hexanal,benzeneacetaldehyde,2-pentyl-furan were the main flavor compounds of pickled bean seed.These flavor compounds contributed to the characteristic flavor of vinegar-pickled and dried bean products.
  • XIANG Xiao-le,HUANG Qun,YANG Wan-gen,YU Ji,SHEN Xu,XIANG Yong-ping,MA Cheng-jin
    Food and Fermentation Industries. 2015, 41(2): 141.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Tea seed oil hydrolysis catalyzed by lipase under ultrasound irradiation was performed in solvent-free system.The optimized parameters were obtained by single factor and orthogonal test design as follows:oil-water ratio 2∶3 (g∶ mL),content of Lipase 4.5% (as oil wt),initial pH of buffer 8.5,temperature of ultrasonic bath 50 ℃,mechanical agitation speed 300 r/min,reaction time 19.5 h.Under this condition,the hydrolysis rate was 72.25%.In addition,the apparent kinetic parameters Km and Ea of tea seed oil hydrolysis assisted by ultrasound were respectively measured as 0.053 mL/g and 14.05 kJ/mol,which were less than those of controlled trial 4.556 mL/g and 30.73 kJ/mol and suggested that ultrasonic bath could facilitate the hydrolysis of tea seed oil catalyzed by lipase.
  • CHE Li-wei,ZHAO Hua,PANG Shu-yan,LIN Guang-xiu,LIU Pan
    Food and Fermentation Industries. 2015, 41(2): 147.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Xiaoqu liquor was brewed using the buckwheat as raw material and rice and sorghum as the auxiliary material by the traditional brewing processes,which including grain soaking,grain steaming,Rhizopus and yeast saccharification,fermentation,and distillation.The optimum processing conditions were as follows:grain soaking 13 h,the initial steaming 50 min,slow steaming 8 min,secondary steaming 70 min,Rhizopus and yeast culturing and saccharification 24 hours at 37℃,barreling tempreture 28 ℃,fermemtation period 7 days.The yield and alcohol content of Xiaoqu liquor from 10 batches of fermentation under these conditions could reach 44.44%.and 59.3%,respectively.Total acid (shown as acetic acid) and total ester (shown as ethyl acetate) of xiaoqu liquor could respectively reach 0.45 ~0.60 g/L and 1.00 ~ 1.3 g/L.The solid content of Xiaoqu liquor was 0.25 ~0.31 g/L.
  • DANG Cui-hong,YANG Hui
    Food and Fermentation Industries. 2015, 41(2): 152.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to reduce the organic acid content of Malus micromalus Makino wine for the sake of its industrial production,the effect of ion exchange resin on deacidification of low-alcohol Malus micromalus Makino wine and its related influence factors were evaluated.6 kinds of ion exchange resins were applied to treat low-alcohol Malus micromalus Makino wine,the most suitable resin was selected according to the main physical and chemical indicators before and after treatment.Static and dynamic adsorption experiments of the selected resin were also investigated.Results showed that the weakly basic anion exchange resin A451 was the optimal resin for the Malus micromalus Makino Wine.In addition,A451 reached adsorption equilibrium after 300 min of static adsorption when the ratio of resin to wine was 1 ∶ 20.And apparent exchange adsorption capacity of total acid was 0.128 g/g.Results also showed that the effect of temperature on the deacidification of Malus micromalus Makino wine with A451 was not evident.In dynamic adsorption experiment,the deacidification with A451 was significantly affected by flow rate.Lower flow rate could obtain higher processing volume.The optimal flow rate of A451 for low-alcohol Malus micromalus Makino wine was 3 BV/h.
  • FAN Jin-bo,CAI Xi-tong,FENG Xu-qiao,Hou Yu,WANG Li-jun
    Food and Fermentation Industries. 2015, 41(2): 157.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The total phenolic content and total flavonoid content of mulberry,blueberry and blackcurrant were determined.Meanwhile,their antioxidant activity were evaluated using four test systems which including DPPH free radicals scavenging activity,hydroxy free radicals scavenging activity,total antioxidant capacity and ferric reducing ability.The results indicate that mulberry contained the highest levels of total phenolics and flavonoids,which were 88.78 ±3.751 mg/g and 19.89 ± 1.261 mg/g,respectively.Mulberry also possessed the strongest DPPH free radicals scavenging activity (ICs0 0.953 ± 0.004 mg/mL),hydroxy free radicals scavenging activity (IC50 4.238 ± 0.037 mg/mL),total antioxidant capacity and ferric reducing ability.Except DPPH radical scavenging activity,blueberry showed stronger antioxidant capacity than blackcurrant.
  • CHEN Jian-guo,LIANG Han-qiao,LI Xue,CHENG Chi
    Food and Fermentation Industries. 2015, 41(2): 163.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Different polyphenol extracts were obtained from Xisha noni juice using organic solvents with different polarity.Total phenolic content was determined by Folin-ciocalteu method.Antioxidant activity was evaluated by DPPH scavenging assay,ABTS scavenging assay and total antioxidant capacity assay.It was shown that liquid-liquid extraction was a successful method for separating polyphenols with different polarities,and polar polyphenols were dominant in Xisha noni juice.Antioxidant activities of water-soluble fraction is the strongest and there was no significant difference between ethyl acetate-soluble fraction and n-butanol-soluble fraction which were stronger than chloroformsoluble fraction.Antioxidant activity of different extracts was significantly positive correlated with total phenolic content.The polyphenols were the main antioxidant substances.
  • LI Ning,DONG Hui-na,ZU Xin,ZHANG Da-wei,WU Yong-jie
    Food and Fermentation Industries. 2015, 41(2): 167.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Adenosine is the main raw material for the production of vidarabine,adenosine monophosphate (AMP) and adenosinetriphosphate (ATP).Adenosine is also an important pharmaceutical raw materials.At present,microbial fermentation production of adenosoine will produce large amounts of fermentation samples to be detected A rapid high -throughput method for detecting adenosine in fermentation broth based on adenosine deaminase (ADA)was estabished.Using response surface model analysis to determine the optimum concentration of four substances,the results showed sodium carbonate-sodium bicarbonate 34.20 mmol/L-27.40 mmol/L,sodium nitropmssid 3.35 g/L,the effective chlorine of sodium hypochlorite 0.172 5%,thymol 6.64 g/L.The limit of detection was between 0.025 mmo1/L and 6 mmo1/L,this method is sensitive and can meet the needs of the fermentation detection and high-throughput screening.
  • LI Lu,LIU Jing-lan,JIANG Tie-ming,MIN Wei-hong,LIU Ji-chao,CHEN Li-jun
    Food and Fermentation Industries. 2015, 41(2): 173.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Mixed bacteria fermented milk was fermented from mixed culture of Kluyveromyces marxianus and lactic acid bacteria and was analyzed by the solid phase extraction and gas chromatography mass spectrometry.The whole fermentation process was monitored.The results showed that the total 12 kinds of free fatty acids were detected using SPE-GC/MS,including 5 kinds of short-chain and medium-chain fatty acids (C4-C12),7 kinds of long chain saturated fatty acids (C14-C18),2 kinds of unsaturated fatty acids.The main free fatty acids in the two kinds of fermented milk were palmitic acid,stearic acid,myristic acid,oleic acid,and with the extension of fermentation time,their contents in the mixed bacteria fermented milk were significantly higher than those in the double bacteria fermented milk (P <0.001).Within 1 ~ 6h of fermentation,Kluyveromyces marxianus significantly increased the contents of free fatty acids in double bacteria fermented milk (P <0.001).
  • SHI Wen-xiang,CHEN Xin-hua
    Food and Fermentation Industries. 2015, 41(2): 179.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Free amino acids in three edible Russula fungi were determined with isotope internal standard method by high performance liquid chromatography-mass spectrometry (LC-MS/MS).The main results show that Russula sp.from Tengxian county contains 32 free amino acids,the total content was 15.14 mg/g; Russula sp.from Rongxian county contains 32 free amino acids,the total content was 25.36 mg/g; Russula virescens contains 30 free amino acids,the total content was 23.10 mg/g.Of the free protein amino acids detected,glutamine was the most abundant amino acid followed by glutamic acid,alanine,and proline.GABA was the most abundant non-protein amino acid followed by β-alanine; the others were found in small amounts or traces.The three edible mushrooms contain 18 free protein amino acids and some physiological non-protein amino acids.
  • WU Ze-ye,CEN Jian-wei,YANG Xian-qing,WEI Ya,ZHOU Wan-jun,ZHAO Yong-qiang
    Food and Fermentation Industries. 2015, 41(2): 184.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The nitrous oxide-acetylene flame atomic absorption spectroscopy method was established to determine aluminum content in jellyfish.The detection conditions of instrument were optimized through experiments:The combustion ratio was 0.67,lamnp current was 7.5 mA,slit width was 0.5 nm and test wavelength was 309.3 nm.The detection linear range of method under optimum conditions was 20 mg/L ~ 160 mg/L,and correlation coefficient R =0.9998.There were no significant differences in results after jellyfish samples were digested by three pretreatment methods of wet digestion,microwave digestion and acid boiling digestion.The detection limit of this method was 3.5 mg/L.T he relative standard deviation was between 1.26% ~ 3.23%,and the recovery was in the range of 88.50%~ 104.20%.
  • Food and Fermentation Industries. 2015, 41(2): 189.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Via using prepared monoclonal antibodies that has high affinity to develop a ELISA test kit for detecting Sarafloxacin (SARA) and identify its characteristic.The calibration curve of SARA-Kit with standard SARA inhibitor was a typical sigmoid curve fitted to four parameter logistic equation with the linear detection of y =-0.384 8x + 0.736 3 (R2 =0.990 1),the IC50 was 4.11 ng/mL and LOD was 2.06ng/mL.The SARA-Kit cross-reactivity towards other compounds were less than 1%.The recoveries of SARA spiked in chicken livers were 85.3%,in chicken meat were 88.7%.The coefficient variation were all less than 15%.The validity of SARA-Kit in 4℃ for six months had little change.
  • Food and Fermentation Industries. 2015, 41(2): 195.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The nutrient components of the Tongjiang striped chicken' eggs were analyzed in order to identify their quality.The weights,indexes of the shapes,thickness of the shell,Haugh unite,the egg york to the total ratio,the egg white to the total ratio,the color of the yorks,their textures,protein composition,carbohydrates,fat,cholesterol,vitamin A,potassium,sodium,calcium,magnesium,zinc,phosphorus and selenium trace elements were tested.The results showed that Haugh unite and the egg york to the total ratio of Tongjiang striped chicken' s eggs were better than that of the feed ones.Tongjiang eggs' size are smaller,weight are lighter and shell,but color is darker,the total color difference is 1.17 times than that of the feed eggs.Their yolk texture indicators are also better than the feed ones except plastic viscosity.The contents of the fat and carbohydrate are higher than the feed ones' Meanwhile,cholesterol content were significantly lower than the feed ones' while no significant difference in content of vitamin A.The contents of their potassium,phosphorus and selenium are 1.44,3.82,1.26 times more than the feed ones' respectively.In short,the Tongjiang striped Chicken' eggs were rich in nutrition with unique characteristics.
  • NING Jing-ming,YAN Ling,WAN Xiao-chun,ZHANG Zheng-zhu
    Food and Fermentation Industries. 2015, 41(2): 200.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Pu'er raw tea was processed by sun dried green tea from Yunnan province.Due to the variety of green tea from different regions,Pu'er raw tea can be divided into many kinds and evaluation was sole rely on sensory evaluation now.Pu'er raw tea (7542) digital fingerprint and the characteristic fingerprint were established by high performance liquid chromatography(HPLC) to quantitatively identified different varieties of teas.System clustering and principal component analysis method were used to make a comprehensive analysis of chromatogram for the overall pattern.Three tea including 7542,8542,8582 and a Tuo tea was distinguished through the comparison of correlation coefficient,cosine of the angle and the overlap rate.It provides a quantitative method to distinguish different varieties teas and a way of quality control.
  • MAO Yu-tao,ZHANG Hong,WANG Ming-li
    Food and Fermentation Industries. 2015, 41(2): 207.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A feasible method using HPLC which was evaluated for analyzing Adenine,Guanine,Xanthine,Hypoxanthine from soybean milk was established in this paper.The chromatographic conditions were optimized as follows:Zorbax C18 column (4.6 mm ×250 mm,i.d.5.0 μm),254 nm by UV detector with 0.02 mol/L of KH2PO4 buffer solution (pH =3.0) as mobile phase,the flow rate was 1.0 mL/min,the column temperature was 25 ℃,and the sample size was 10 μL.The result showed that several purines can be separated effectively in these conditions with the precision and recovery under 2%.
  • LIAO Li-min
    Food and Fermentation Industries. 2015, 41(2): 212.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Based on non-hydrogen atoms themselves and their relationships,30 compounds in navel orange wine were characterized.A quantitative structure retention relationship (QSRR) model of these compounds was established through multiple linear regression and stepwise regression methods.The "leave-one-out" test was used to evaluate stability and predictive ability of the model.The traditional correlation coefficient (R) was 0.947 and the standard deviation (SD) was 3.578.The cross-validation correlation coefficient (Q2) of leave-one-out (LOO) was 0.847 and the standard deviation (SDcv) was 3.578.The results showed that the molecular descriptor constructed in this paper could properly express structural characteristics of these compounds,and the model had good stability and predictability.The model could reveal the relationship between molecular structure' s microscopic parameters and the retention time,which was significant for the prediction of chromatographic retention time,the selection of separation condition,the exploration of chromatographic retention mechanism,and the qualitative identification of compounds.
  • HOU Yu-zhu,TIAN Yu,KE Run-hui,YIN Jian-jun,SONG Quan-hou
    Food and Fermentation Industries. 2015, 41(2): 217.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper Escherichia coli was used as an indicator to evaluate the surface hygiene by ATP bioluminescent method.We also simulated hygienic control from food factory to laboratory and determined the aerobic plate count of representative surface in laboratory by this method.Meanwhile,it was analyzed and compared with national standard microbiological examination.The results showed a good linear relationship between ATP fluorescence values and aerobic plate counts of E.coli,and their correlation coefficient R2 was 0.982 6.The designated laboratory surfaces were taken as blind samples.There was a good linear relationship between their ATP fluorescence values and aerobic plate counts,and their correlation coefficient R2 was 0.915 9.It illustrated that ATP bioluminescent method could assessed and determined accurately solid surface hygiene.
  • CHEN Cong,DONG Ying,CHENG Xin,XIAO Xiang,SHI La-ni
    Food and Fermentation Industries. 2015, 41(2): 221.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Flammulina velutiper was fermented from two Lactobacillus plantarum starter cultures with ratio of 1∶ 1.The natural fermentation was used as control.The organoleptic investigation was carried out and the main flavor compounds were compared.The results showed that,the color of Flammulina velutiper fermented from starter culture was white and its acidity was appropriate,which was better than that from natural fermentation.The contents of aromatic compound,phenols,heterocyclic compound,aldehyde,ketone,ether and esters in Flammulina velutiper from direct fermentation were higher than those from natural fermentation.The contents of some kinds of main flavor compounds (above 1%) in the former were higher,including 1-Octanol (1.53%),aldehyde (1.18%),acetoin (1.14%),and so on.The contents of total amino acid (547.59 μg/mL),amino acid (315.93 μg/mL) with sweet and palatable taste,essential amino acid (76.46 μg/mL) and many kinds of organic acid in the former were higher.Compared with natural fermentation,the Lactobacillus plantarum starter culture could speed up the growth of Flammulina velutiper pickles and improve products flavor,so it is suitable to be used in the production of Flammulina velutiper pickles.
  • HU Yan-fang,DONG Shu-jun,XU Xiao-qi,YU Long,CHANG Yao-guang,XUE Chang-hu,WANG Yan-chao
    Food and Fermentation Industries. 2015, 41(2): 227.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Sea cucumbers have various biological activities.Polysaccharide is one of the major functional components in sea cucumbers.In this study,three low-price sea cucumbers Stichopus naso,Holothuria floridana and Holothuria tubulosa were used as materials.After the species identification by molecular biological method,crude polysaccharide were extracted,separated and purified by anion exchange chromatography.As a result,sea cucumber chondroitin sulphate (SC-CHS) and sea cucumber fucoidan (SC-FUC) were obtained.PMP-HPLC method,ion chromatography and High performance size exclusion chromatography were respectively used to analyze monosaccharide composition,sulfate content and molecular weight of each sample.Results showed that the chemical composition of crude polysaccharides,SC-CHS and SC-FUC exacted from different sea cucumber were different.This study was the first research on polysaccharides of Stichopus naso,Holothuria floridana and Holothuria tubulosa,and would be beneficial to the utilization of three sea cucumbers.
  • JIN Lu,YAN Peng,LI Hong-yu
    Food and Fermentation Industries. 2015, 41(2): 233.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Optimizing the extraction technique of polysaccharide from Chlamys farreri and comparing the different decolorization methods.According to the yield index of polysaccharide,the extraction of polysaccharide by microwave was optimized by orthogonal experiment.Decolorization efficiency was compared by active carbon and hydrogen peroxide i.The optimum conditions for traditional extraction technique was:extraction 3 h at 90 ℃,ratio of solid to liquid 1:40,the yield index of polysaccharide was 8.44% ; the optimum conditions were:microwave power 550 W,extraction time 8 min,ratio of solid to liquid 1∶ 40,the yield index of polysaccharide was 9.57%.The decolorization efficiencies by active carbon and hydrogen peroxide methods were 85.8% and 82.4%,respectively and the retention rates of polysaccharide were 82.7% and 67.9%,respectively.Microwave extraction method increased the yield and was a simple process and a feasible operation.Active carbon exhibited better decolorization capability than hydrogen peroxide.However,active carbon residue in polysaccharide solution was too hard to remove,which influenced polysaccharide quality.
  • LI Lin,WANG Zheng-quan,ZHANG Jing-jing,MIAO Xiao-dan,MA Lei,WANG Xi-chang,LIU Yuan
    Food and Fermentation Industries. 2015, 41(2): 237.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Endogenous protease is one of the most important factors to cause proteolysis.In meat products,the major endogenous proteases contributed to food flavor were Cathepsin,Calpain,aminopeptidase,and dipeptidase.Because of the actions of these enzymes,meat could produce free amino acids and small peptides playing a significant role in flavor,which resulted in the unique flavor of meat.This paper summarized how endogenous proteases affect meat flavor and provided a theoretical basis for the formation of meat flavor.
  • HU Zhong-hai,SUN Qian,LONG Yong,HAN Zhi,ZHU Pan-pan,BAI Xiao-ming,WU Hou-jiu
    Food and Fermentation Industries. 2015, 41(2): 242.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Quick frozen is a preservation method for fresh food,it freezes fast and with small ice crystals and does not destroy the cell structure.It is suitable for long-time food preserving.This article describes the application of quick frozen technologies for fresh fruit storage,including all aspects of fruit selection,pretreatment,freezing,storage and thawing process and point out the direction and development of quick frozen technology and its existing problems.
  • XU Jin,LIAO Yong-hong,XU Jia-liang,XIE Dan,ZHU Bo-wen,QIAN Chong
    Food and Fermentation Industries. 2015, 41(2): 248.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As an interdisciplinary field of molecular biology and microbial ecology,molecular microbial ecology has been fast developed during last decade.In this paper,some methods,including PCR-DGGE,ERIC-PCR,RFLP,and real-time PCR were compared.And their applications were also summarized in this review.Their principles,technical routes,and characteristic were also compared.In addition,the application of these technologies in liquor-making microbes was described.The paper proposed that the relationship between liquor flavor and useful microorganisms would be a key point in future research.
  • LUO Yu-long,JIN Zhi-min,LIU Xia-wei,DUAN Yan,WANG Bo-hui,CHENG Hai-xing,JIN Ye
    Food and Fermentation Industries. 2015, 41(2): 254.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The precursor of aroma substances (sugars,lipids,thiamine,amino acid and peptides) in meat products form flavor compounds by lipid oxidation,maillard reaction and strecker degradation and thiamine degradation.The threshold and concentrations of volatile substances can directly effect aroma,exterior factor of effecting aroma are pH,temperature,water activity and processing methods.This article introduced exterior and internal factor of effecting aroma,as well as the mechanism of volatile flavor compounds formation.
  • JIANG Tong,LU Hang,WANG Yu,YU Wei-wei,WU Long,CHEN Hui-min
    Food and Fermentation Industries. 2015, 41(2): 259.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The phospholipids are important biologically active substances and have the functions in preventing and treating high cholesterol and hyperlipidemia.It also plays an important role in anti-oxidation,anti-aging.The phospholipid research mostly focus on animal egg yolk,plant oil,fish,meat,crustaceans,and mollusks as raw material for lipid.This paper introduces the structure and the distribution of phospholipids,the analysis,principle,advantages and disadvantages of phospholipids detection in domestic and abroad.
  • AN Zhi-gang,HAN Li-ming,LIU Ling-ling,TONG Dan,SUN yong-jun
    Food and Fermentation Industries. 2015, 41(2): 265.
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The potato processing waste which produced from the potato harvesting and potato processing has a serious impact on the environment.By studying scientific articles,this study discussed the technology on utilization of potato waste in four aspects,including potato stems and leaves,potato-starch wastewater,potato-starch residue and potato-peel waste.Potato waste has a good potential to be used due to its rich compounds.