25 August 2022, Volume 48 Issue 16
    

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  • ZHANG Ji, WU Zhiyong, ZHU Lingyu, XIN Yu, GU Zhenghua, SHI Guiyang, ZHANG Liang
    Food and Fermentation Industries. 2022, 48(16): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.030215
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    Human endostatin (hEDN), a bioactive polypeptide composed of 184 amino acids, is located in C-terminal of human collagen type XVⅢ. The molecular weight of hEDN is about 22 kDa. The three histidine residues at the N-terminal of hEDN and aspartic acid at position of 76 are four Zn2+ binding sites, which can bind to Zn2+ to play an important role in its anti-angiogenic activity. At present, the clinical application of hEDN is still facing challenges such as low solubility, poor stability, high price, and large doses. Therefore, exploring the efficient methods for the preparation of hEDN is of great significance because it is beneficial to expand its application in the field of medicine. With the development of genetic engineering technology, biological expression systems have been widely used in the expression and preparation of recombinant proteins or polypeptides. Recently, a variety of expression systems were developed to the expression of hEDN, such as mammalian cells, Pichia pastoris and Escherichia coli. The E. coli expression system has a lot of advantages, such as fast growth, clear genetic background, high expression level and low cost. For these reasons, E. coli expression system is one of the more suitable systems for the production of recombinant protein or polypeptide. However, the expression product of the gene hedn in E. coli is mostly insoluble inclusion bodies, which was formed due to protein misfolding. At the same time, the processing steps of inclusion bodies are usually complex and it is hard to refold the inclusion bodies successfully. Therefore, some fusion tags were selected to promote the soluble expression of hEDN in E. coli, such as GST tag, Trx A tag and MBP tag. This study aims to investigate the conditions of soluble expression of hEDN in E. coli. Furthermore, we tried to complete the large-scale preparation of hEDN using E. coli as a workhorse. The various expression systems including single gene, multiple genes, and fusion tags were constructed in E. coli BL21 (DE3) by using multiple molecular biological techniques, respectively. To verify the expression of hEDN, the recombinant strains harboring different expression systems and the controls were cultivated with a condition of 16 ℃,200 r/min, and then final concentration of 0.2 mmol/L IPTG was added to culture for inducing the expression of hEDN or fusion protein, respectively. After induction, the cell pellet was harvested and was lysed by ultrasonication. In order to investigate the expression of hEDN, the supernatant and insoluble substance were preliminary analyzed by using SDS-PAGE. Furthermore, MALDI-TOF/TOF was used to verify the expression of hEDN. The results showed that the recombinant strain BL21 (DE3)/pGEX-6p-1-hedn had successfully realized the soluble expression of fusion protein, which was consist of hEDN and the GST tag. Furthermore, the fermentation optimization was carried out to obtain high level expression of the hEDN fusion protein. Before the optimization, the optical density of the recombinant strain BL21(DE3)/pGEX-6p-1-hedn at 600 nm (OD600) was measured at the condition of 37 ℃, 200 r/min, and then the growth curve of was made. According to the growth curve, the expression of hEDN fusion protein was optimized by changing the inducing temperature, inducing time, IPTG dosage, and inducing point. Finally, the results showed that the optimum inducing conditions: 0.3 mmol/L IPTG was added into fermentation broth after cultivated 8-12 h and maintain the inducing temperature at 20 ℃ for 36 h. To obtain the fusion protein, the affinity chromatography system equipped with a PrePack GSH Purose 4 Fast Flow column was used to purify the hEDN fusion protein. Our results showed that the hEDN fusion protein with a GST tag can specifically bind to GST purification column and can be eluted. The eluent was further addressed by ultrafiltration for the replacement of buffer as well as concentration. The preliminarily purified sample was a fusion protein containing hEDN and GST tag, and the GST tag needs to be removed to obtain hEDN. Recombinant PreScission protease (PPase) was a fusion protein composed of human rhinovirus type 14 3C protease and GST tag. Definition of PPase activity (U): the amount of enzyme required to cleave 10 μg of GST-labeled fusion protein up to 90% or more at 5 ℃ for more than 16 h was defined as an activity unit. The protease can specifically recognize the short peptide Leu-Glu-Val-Leu-Phe-Gln-Gly-Pro at low temperature, and it carries out its function between Gln and Gly amino acid residues. The hEDN fusion protein was verified by using the PPase. In theory, there are three main proteins could be obtained after enzymatic digestion, including PPase, GST tag and hEDN. According to the SDS-PAGE results, a target band about 22 kDa was obtained after PPase digestion. Furthermore, the target band was further confirmed as hEDN by MALDI-TOF/TOF analysis. This study provided an insight into the soluble expression and purification of polypeptides from human. Meanwhile, our work also provided a reference for the production of functional polypeptides. In the next step, the function of hEDN will be verified through cell biology experiments.
  • WANG Qianqian, ZHANG Ting, LIANG Ming, ZHAO Jianxin, ZHANG Hao, WANG Gang, CHEN Wei
    Food and Fermentation Industries. 2022, 48(16): 11-17. https://doi.org/10.13995/j.cnki.11-1802/ts.031344
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    Cardiovascular diseases have the highest mortality and morbidity rates in the world, for which atherosclerosis (AS) is the main pathologic basis. AS occurrence and development are related to vascular inflammation, hypercholesterolemia and oxidative stress. In recent years, researchers have found that gut microbiota play a key role in the occurrence and development of AS. High plasma trimethylamine-N-oxide (TMAO) concentrations, mainly from choline metabolite by gut microbiota or from fish intake, have been found to be an independent risk factor for promoting AS. TMAO promotes AS occurrence and development in several ways. Ingesting dietary components that reduce TMAO production may be a promising strategy by which to prevent AS. Given the role of gut microbiota in the pathogenesis of TMAO-induced AS, gut microbiota offers a potential therapeutic target for preventing and treating cardiovascular disease. Dietary composition affects the community structure of intestinal microorganisms and gut microbiota quickly adapt to dietary changes. In the light of growing evidence of the relationship between gut microbiota and chronic diseases, probiotics have received increasing attention as intervention targets. Probiotics show specificity and functionality for alleviating chronic diseases and reducing inflammation, and preclinical studies have been demonstrated to relieve liver damage, reduce weight and remit colitis. In order to analyze the ability of Lactobacillus to reduce TMAO, in this study, three different strains of Lactobacillus were given choline-fed mice by gavage. The levels of plasma TMAO and cecal trimethylamine (TMA) in mice were detected by liquid chromatography-mass spectrometry (HPLC-MS/MS), and the diversity and species composition of mouse fecal microbiota were analyzed by Illumina MiSeq high-throughput sequencing technology. It was found that Lactobacillus reuteri CCFM8631 could significantly reduce the contents of plasma TMAO and cecal TMA. This reduction was not achieved by affecting the expression of hepatic FMO3 and FXR proteins and the enzymatic activity of hepatic FMOs, but is related to the regulation of gut microbiota by lactic acid bacteria.
  • LUO Fali, LAN Miaochuan, FU Yu, MA Liang, DAI Hongjie, FENG Xin, ZHANG Yuhao
    Food and Fermentation Industries. 2022, 48(16): 18-23. https://doi.org/10.13995/j.cnki.11-1802/ts.028898
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    To explore the interaction mechanism between rapeseed peptides and β-carotene, the amino acid sequences of rapeseed peptides successively treated by ultrafiltration (1-3 kDa) and acetonitrile were identified by LC-MS/MS, and some peptides with typical structures were selected. Furthermore, the interaction mechanism between rapeseed peptides and β-carotene were analyzed by molecular docking. The results showed that most of the rapeseed peptides were derived from Cruciferin and Napin, the major storage proteins in rapeseed and some rapeseed peptides were derived from Oleosins, the oilseed protein in rapeseed. Molecular docking data revealed that the 2, 6, 6-trimethylcyclohexene group on the tail chain of β-carotene mainly produced hydrophobic interactions with amino acids such as Gln, Val, Pro and Ile from rapeseed peptides. The encapsulation efficiency and loading amount of two selected polypeptides (GFRDMHQKVE and NTGDQPLVII) were 93.17% and 0.56 mg/mg, 95.70% and 0.57 mg/mg, respectively, which have excellent encapsulation effects. The present study provides a theoretical basis for rapeseed peptides to encapsulate β-carotene and other hydrophobic bioactive molecules.
  • YUAN Haizhou, KE Zhigang, XU Xia, ZHOU Xuxia, DING Yuting
    Food and Fermentation Industries. 2022, 48(16): 24-33. https://doi.org/10.13995/j.cnki.11-1802/ts.028830
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    To study the effect of ultrasound-assisted immersion freezing (UIF) at the different spatial positions on the freezing rate and quality of fish muscle during frozen storage, silver carp fillets were exposed to UIF at the bottom, middle and upper parts of the ultrasonic tank, respectively. The ultrasonic intensity and the freezing rate were detected, and the ice crystal, drip loos, cooking loos, protein stability and oxidation, lipid oxidation and freshness of samples during frozen storage(-18 ℃) were determined. It was found that compared with the control sample frozen by immersion freezing, the freezing rate of samples frozen by UIF was significantly increased, while the size of ice crystal, drip loos and cooking loos during frozen storage was significantly decreased. Additionally, protein oxidation and lipid oxidation of UIF samples were suppressed. Simultaneously, the protein stability and freshness were improved. The results of samples frozen by UIF at different spatial positions showed that, with the increase of the distance from the ultrasonic transducer, the ultrasonic intensity and the freezing rate was decreased, while the size of the ice crystal was increased to some extent, but it was not significant. Quality indexes including drip loos, cooking loos, protein stability and oxidation, lipid oxidation and freshness were also without significant difference. All the results show that the UIF system in this study has good homogeneity and the spatial position has little effect on the freezing rate and quality of frozen fish. This study provides a reference for the research and application of UIF in food.
  • ZHANG Ju, DU Jie, WANG Hongxia, FENG Xin, ZHANG Yuhao
    Food and Fermentation Industries. 2022, 48(16): 34-41;49. https://doi.org/10.13995/j.cnki.11-1802/ts.028798
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    Capsaicin has certain functional properties, but its pungent smell and damage to the gastric mucosa limit its application in food. Capsaicin was embedded in gelatin-based HIPEs to study the emulsion properties and its effect on capsaicin odor masking and gastric irritation relief. The results showed that the loading of capsaicin had no significant effect on the droplet distribution and apparent viscosity of gelatin-based HIPEs. The results of the electronic nose showed that compared with the direct dissolution in soybean oil, the HIPEs embedding better concealed the odor of capsaicin, and the concealing effect was enhanced with the prolonged transglutaminase (TG) crosslinking time. The results showed that compared with capsaicin dissolved in free soybean oil, HIPEs embedding effectively reduced the release of capsaicin in the stomach, and TG crosslinking further enhanced the protective effect of embedding. In addition, results showed that HIPEs embedding significantly increased the retention rate of capsaicin in the micellar phase in intestinal digestion in vitro static digestion simulation studies. In general, HIPEs embedding effectively reduced the irritation of capsaicin on the nasal cavity and gastric mucosa, and it increased the bioavailability of capsaicin.
  • LI Yishu, YAO Yiping, HUANG Heqiang, CHEN Shanbin, ZHAO Wenmei, YANG Haicun, WANG Deliang, HAO Feike
    Food and Fermentation Industries. 2022, 48(16): 42-49. https://doi.org/10.13995/j.cnki.11-1802/ts.030048
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    By treating cells with different concentrations of terpene compounds, we investigated whether the seven terpene compounds contained in highland barley wine will affect autophagy. Control group and terpene compound treatment group with different mass concentrations were set up for LO2 cells. CCK-8 method was used to detect cell viability; western blotting was used to detect the expression of microtubule-associated proteins 1A/1B light chain 3 (LC3) in LO2 cells; real-time quantitative polymer chain reaction (RT-qPCR) was used to detect the mRNA expression level of LC3 and P62/SQSTM1 protein; fluorescence immunoassay was used to observe the expression level of LC3 and P62 protein. Results showed that under nutrient and starvation conditions, the LC3 protein expression level and mRNA expression level after α-pinene treatment were up-regulated in a concentration-dependent manner, while the mRNA expression level of P62 decreased. The remaining six terpene compounds, citronellol, β-caryophyllene, myrcene, ocimene, limonene, and β-ionone had no significant effect on autophagy. In LO2 cells, the terpenoid α-pinene may have the effect of promoting autophagy, and its specific mechanism still needs to be studied in depth.
  • QIU Caixia, CHEN Xiujin, FU Zuyao, LI Zhaozhou, WANG Yao, DONG Yifan, SUN Fengxia, GAO Dong
    Food and Fermentation Industries. 2022, 48(16): 50-55. https://doi.org/10.13995/j.cnki.11-1802/ts.029010
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    A reduced graphene oxide-chitosan nanocomposite film modified the glassy carbon electrode was prepared using electrochemical reduction of graphene oxide. And then the antibody against marbofloxacin was immobilized on the surface of the modified electrode to construct an electrochemical immunosensor for highly sensitive detection of marbofloxacin. The surface morphology of graphene oxide and nanocomposite film were characterized using a scanning electron microscope. The detection conditions of the electrochemical immunosensor for the determination of marbofloxacin were optimized with cyclic voltammetry and differential pulse voltammetry. Under optimal conditions, the peak currents of differential pulse voltammetry of immunosensor were proportional to the concentration of marbofloxacin in the range of 2.0-40.0 ng/mL with a detection limit of 0.08 ng/mL. Recovery experiments were performed using artificially contaminated pork samples and milk samples, and recovery rates reached 84.4%-96.36%. As a result, the established immunosensor was accurate, stable and sensitive for rapid detection of marbofloxacin in animal-derived foods.
  • ZHANG Jing, LIU Mengsu, QIN Zhijie, ZENG Weizhu, ZHOU Jingwen
    Food and Fermentation Industries. 2022, 48(16): 56-64. https://doi.org/10.13995/j.cnki.11-1802/ts.030228
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    Pyrroloquinoline quinone (PQQ) is a reddish-brown aromatic tricyclic ortho-quinone compound that functions as an electron transport cofactor. PQQ has high application value in food, medicine and cosmetics industries. In recent years, the production of PQQ by microbial fermentation methods has gained considerable interest. In this study, Hyphomicrobium denitrificans (CGMCC 1.12893) was selected as the starting strain, which could produce 31.4 mg/L PQQ at the shake flask scale. Through the combination of ARTP mutation and high-throughput screening method, a high-yielding mutant strain of PQQ was screened and numbered as 34, which accumulated 48.4 mg/L of PQQ, a 54.1% increase over the starting strain. For this strain, the components in the shake flask fermentation medium, including carbon source, nitrogen source, metal ions and vitamin were optimized, and the yield of PQQ increased to 105.2 mg/L. Finally, the production of PQQ was further increased to 349.8 mg/L in a 5 L bioreactor. In conclusion, the PQQ high-producing mutant strain was obtained through random mutagenesis screening, and production of PQQ was further improved through medium optimization in shake flask and fermentation in a 5 L bioreactor. The results laid a groundwork for the subsequent development of fermentation process control strategies.
  • LI Huaxiang, SHI Yu, LUO Zhishan, GAO Yajun, WANG Juanjuan, XIAO Yujuan, YUAN Lei, RAO Shengqi, YANG Zhenquan
    Food and Fermentation Industries. 2022, 48(16): 65-71. https://doi.org/10.13995/j.cnki.11-1802/ts.030352
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    Antrodia cinnamomea (syn Antrodia camphorata and Taiwanofungus camphoratus) is a kind of valuable edible and medicinal mushroom, and has various biological activities such as hangover alleviation, hepatoprotective, anti-virus, anti-tumor, and regulating immunity. Nevertheless, wild A. cinnamomea fruiting bodies are scarce and in short supply. Thus, the submerged fermentation based on spore inoculation is currently the most efficient artificial cultivation method for A. cinnamomea. However, the submerged fermentation of A. cinnamomea still has some disadvantages, such as low spore production and high cost of inoculum preparation, which largely limit its industrial production efficiency and benefits. The effects of methanol extract, ethyl acetate extract, petroleum ether extract, and water extract of Cinnamomum kanehirae Hay on the sporulation of A. cinnamomea in submerged fermentation were compared, and only the water extract of C. kanehirae (WEC) significantly promoted the spore production of A. cinnamomea. When 60 μg/mL of WEC was added to the medium, the spore production increased by 58% compared with the control. At the same time, the biomass and total triterpene increased by 26% and 35%, respectively. The crude intercellular polysaccharide production increased to 3.7 times of the control (i.e. increased by 270%). Lastly, the spores of A. cinnamomea induced by WEC as inoculum were used to study its fermentation performance. The sporulation performance and intracellular polysaccharide production of spores induced by WEC were significantly better than that without WEC inducing (control). Specifically, the maximum spore production and the intracellular polysaccharide production of spores increased by 28% and 46%, respectively. This method has the advantages of convenience, low-cost, and high efficacy, which has great development value and good application prospects.
  • SUN Wu, XU Jingjing, YIN Zhongwei, ZHU Li, ZHAN Xiaobei
    Food and Fermentation Industries. 2022, 48(16): 72-78. https://doi.org/10.13995/j.cnki.11-1802/ts.030111
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    Thin stillage is the distillery stillage from Chinese distilled rice wine in the distillation which has a great economic potential. In this study, a polysaccharide with a molecular weight of 8 554 Da was purified from the thin stillage of Chinese distilled rice wine was named as CRWPs. CRWPs mainly composed of glucose, galactose, mannose, glucuronic acid, galacturonic acid, fucose, and arabinose at approximate mass ratios of 91.56%, 2.13%, 1.61%, 1.84%, 1.34%, 0.67%, and 0.12%. The results of rheological properties showed that the CRWPs solution exhibited typical shear thinning behavior and had the characteristics of pseudoplastic fluid. And the apparent morphology of CRWPs on the surface of the solution-mica sheet was observed by atomic force microscope (AFM), showing that the polysaccharide chains polymerized and accumulated to form a dot or rod structure. So it was speculated that the polysaccharide had a multi-branched structure. The prebiotic activity of CRWPs was evaluated by static fermentation of two Bifidobacterium strains and two Lactobacillus strains. Compared with the blank group, CRWPs could significantly promote the growth of these four strains and the production of short-chain fatty acids. The total acid production of Bifidobacterium breve increased from (105.62±2.70) mmol/mL to (145.55±5.36) mmol/mL, indicating that CRWPs had certain probiotic activity. This study reports the prebiotic potential of polysaccharide from the thin stillage of Chinese distilled rice wine and provides a foundation for the potential application of CRWPs in the environmentally-friendly and economical food industry.
  • ZHAN Suhong, JI Hongwu, ZHANG Di, WEI Liuyi, PENG Shuo, CHEN Ming, SONG Wenkui, QU Yushan, LIU Shucheng
    Food and Fermentation Industries. 2022, 48(16): 79-86. https://doi.org/10.13995/j.cnki.11-1802/ts.030277
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    In order to prepare xanthine oxidase (XO) inhibitory peptides from the hydrolysates of Sardinops sagax, and study their activity of reducing uric acid, the XO inhibition rate was used as the index, S. sagax meat was hydrolyzed by alkaline protease. The hydrolysates obtained were purified by ultrafiltration, gel chromatography and reverse phase high performance liquid chromatography(RP-HPLC), two XO inhibitory peptides were purified. Their amino acid sequences were identified as Phe-Leu-Arg (FLR) and Arg-Pro-Lys (RPK) by ultra-high performance liquid chromatography quadrupole time of flight tandem mass spectrometry (UPLC-MS/MS). A hyperuricemic cell model was established by combined inducing of HK-2 with adenosine and XO. Lowering uric acid effects of these two peptides were evaluated. The results showed that FLR and RPK both had significant effects of lowering uric acid.
  • CHENG Chengpeng, HE Zhifei, TANG Chun, LIU Shuyun, XIAO Xu, LI Hongjun
    Food and Fermentation Industries. 2022, 48(16): 87-94. https://doi.org/10.13995/j.cnki.11-1802/ts.030254
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    In order to improve the tenderness and water retention of pig large intestine, the enzyme-alkali combined tenderization was used to tenderize pig large intestine. Taking the shear force and cooking loss as indexes, the tenderization effects of different tenderization processes on pig large intestine were studied. The results showed that the combined enzyme-alkali process had the most obvious effect on pig large intestine tenderization. Then, taking yield, cooking loss and shear force as evaluation indexes, single factor experiments were carried out to study the effects of different process conditions on the tenderization of pig large intestine. On the basis of single factor, according to the experimental design principle of response surface, the training, test and validation data required by BP neural network training model were obtained. Genetic algorithm was used to optimize the process conditions of enzyme-alkali combined tenderization. The results showed that the process parameters optimized by BP neural network combined with genetic algorithm were as follows: NaOH 1.40 g/L, NaOH treatment time 26 min, papain mass fraction 2.0 %, papain treatment time 55 min, and the sensory score of pig large intestine reached 9.125, which was basically consistent with the predicted value of the model. The tenderization process significantly improved the tenderness and water retention of pig large intestine, and had a certain reference value for the processing of pig large intestine.
  • ZHENG Lan, LIANG Jie, ZHAO Yonglei, MA Yaohong, LIU Qingai, HUANG Jindong, GONG Weili, YANG Junhui
    Food and Fermentation Industries. 2022, 48(16): 95-102. https://doi.org/10.13995/j.cnki.11-1802/ts.030129
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    By analyzing the compositions of black garlics before and after fermentation, it was found that the contents of reducing sugar, glucose, total sulfurs, total phenols and total acids were higher than those in fresh garlic, while the contents of fat, crude fiber and vitamin C were lower. The contents of mineral elements (Na, Ca, Fe, Mg, Zn and P) in black garlics had no significant change compared with those in fresh garlic. The protein content of the single-clove black garlic was significantly higher than that of the fresh garlic, while the protein content of the multiple-clove black garlic had no significant difference compared with that of the fresh garlic. The contents of total sulfurs and vitamin C in the single-clove black garlic were significantly higher than those in the multiple-clove black garlic, and the contents of total acids and multiple mineral elements in the multiple-clove black garlic were significantly higher than those in the single-clove black garlic. After analyzing the changes of hydrolyzed amino acids contents before and after fermentation, it was found that the contents of most types of hydrolyzed amino acids and the total amount of 17 types of hydrolyzed amino acids in black garlic were significantly higher than those in fresh garlic. Compared with the multiple-clove black garlic, there was no significant difference in the total amount of 17 types of hydrolyzed amino acids in the single-clove black garlic. Although the contents of most types of hydrolyzed amino acids were quite different, the types of the hydrolyzed amino acids with higher content and lower content were similar. In vitro experiments proved that the total antioxidant capacities and free radical (ABTS and DPPH) scavenging capacities of water extract and alcohol extract in black garlics were significantly higher than those in fresh garlic. There was no significant difference in the antioxidant capacity between the single-clove and the multiple-clove black garlic.
  • YANG Ruoyu, WU Jianrong, ZHANG Hongtao, GAO Minjie, ZHAN Xiaobei
    Food and Fermentation Industries. 2022, 48(16): 103-110. https://doi.org/10.13995/j.cnki.11-1802/ts.030188
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    Schizophyllan is a type of β-1,3-glucan with β-1,6-branched chain from Schizophyllum commune, which has great anti-tumor, prebiotic and other physiological activities. However, high molecular weight and low water solubility affect their function and applications. In this work, the General Recognized as Safe (GRAS) Trichoderma longibrachiatum was used as the starting strain for ARTP mutagenesis and a mutant strain T-6 with higher endo β-1,3-glucanase activity was obtained. The obtained endo β-1,3-glucanase was capable of hydrolyzing curdlan and pachymaran. In addition, the enzymatic properties of endo-β-1,3-glucanase were studied. The results showed that the kinetic parameter Km was 4.005 g/L, and its optimum reaction pH and temperature was 6.0 and 50 ℃, respectively. It could maintain more than 85% relative enzyme activity in the range of pH 5.0-6.5 and 45-60 ℃. It had strict substrate specificity and only hydrolyze β-1,3-bonds in curdlan, pachyman and scleroglucan. A co-cultivation system with S. commune and T-6 was established to prepare schizophyllan oligosaccharides. Structural analysis showed that the schizophyllan oligosaccharides were composed of glucose, and the degree of polymerization was 4-15. In addition, the schizophyllan oligosaccharides had good DPPH and ·O-2 radical scavenging capabilities. The schizophyllan oligosaccharides prepared by fungi co-cultivation in this work would have potential application in the food industry.
  • GOU Zhongjun, HUANG Qiao, QU Mingcheng, ZHANG Yuhao, LI jie, XIAO Lin
    Food and Fermentation Industries. 2022, 48(16): 111-116. https://doi.org/10.13995/j.cnki.11-1802/ts.030155
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    An increasing trend of consumption of nutrient-rich seaweeds and fermented nondairy foods arised among health-minded consumers. Research and development of new lacto-fermented seaweed products might fulfil their request on healthy food. A dominant lactic acid bacteria strain was isolated and screened from typical pickles in southwest China in this study. It was identified as Weissella hellenica by the characteristics of morphology, physiology, biochemistry and 16S rDNA sequence analysis. Acid production capacity and its growth under different salt concentration and pH stress were analyzed. Its potential of co-fermentation of kelp with Lactobacillus plantarum (homo-lactic-acid bacterium) was also comprehensively evaluated. The results showed that their co-fermentation rapidly increased the content of lactic acid bacteria, and reduced the total content of sugar and reducing sugar in kelp, which demonstrated their capacity in improving the overall flavor of kelp juice. The overall preference of consumers was influenced by the kelp content, under the kelp content of 25%, the new fermented seaweed product had an acceptable appearance. The co-fermentation sample was significantly superior to the single-strain fermentation sample in terms of kelp flavor (7.5) and compound flavor (8.9), with better desirable scent and harmonious taste. This study provides technical support and theoretical basis to the direct vat set of lactic acid bacteria in the fermentation of seaweed flavoring products.
  • YANG Chao, LI Fuliang, DAI Bin, KAN Ankang
    Food and Fermentation Industries. 2022, 48(16): 117-123. https://doi.org/10.13995/j.cnki.11-1802/ts.028674
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    Litchi is a kind of important fruit due to its nutrition to human health, but it is difficult to keep its freshness. Litchi will brown in a few days after harvest at normal temperature, and the shelf life is very short. To investigate the temperature distribution of litchi in a vacuum condition environment, vacuum precooling heat, mass transfer simulation and experimental study of spherical litchi were carried out to simulate the changes of pressure and temperature distribution in the vacuum chamber. Secondly, during the vacuum precooling process, the litchi was divided into four uniform groups with masses and humidified at 0%, 2%, 3% and 5% humidification specific gravity, and the temperature of the surface and center of the litchi was measured by a thermocouple. The results showed that in the heat and mass transfer simulation verification, the pressure and temperature changes in the vacuum chamber in the experiment basically match with the simulated values. Moreover, under different humidification specific gravity, when the humidification specific gravity was 3%, the center temperature and surface temperature drop the fastest. The surface temperature dropped to 4 ℃ and the center temperature dropped to 10 ℃, the time required for precooling to the same temperature was also the shortest.
  • CHEN Wenjin, DONG Tungalag, ZHANG Xiaoyu, EERDUN Bayaer, YUN Xueyan
    Food and Fermentation Industries. 2022, 48(16): 130-124. https://doi.org/10.13995/j.cnki.11-1802/ts.028660
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    In this study, poly (ethylene glycol)-poly(caprolactone)(MPEG-PCL) diblock copolymers were synthesized by ring-opening polymerization of ε-caprolactone using monomethoxy PEG as initiator. Alizarin-loaded MPEG-PCL micelles were fabricated using a solvent evaporation method. After freeze-drying, pH-responsive colorimetric tablets were fabricated by compression to monitor the freshness of pork. The composition, molecular weight, structure and thermal properties of the polymer were studied by proton nuclear magnetic resonance (1H NMR), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR). Morphology and size of the micelles were observed by transmission electron microscope (TEM). Ultraviolet visible spectroscopy (UV-vis) showed that the light absorption peak of alizarin solution shifted to a longer wavelength as the pH increased and the colorimetric tablet showed a distinct color change of alizarin solution from yellow to purple when pH value in the range of 2-12. The colorimetric tablet was found to be sensitive to different concentrations of volatile ammonia. The colorimetric tablet was applied to explore the freshness of pork and the brown tablet changed to purple as total volatile basic nitrogen (TVB-N) of the pork reached 23.1 mg/100g, which exceeds the threshold value of freshness in the Chinese standard. The results showed a high correlation between the ΔE of the color change and the TVB-N, pH, total viable count (TVC), thiobarbituric acid reactive substances (TBARS) change of the sample. Therefore, the colorimetric tablet could effectively be used to monitor pork freshness.
  • YU Zhenghao, ZHU Wenxue, BAI Xiting, LUO Lei, WEI Zhijiao
    Food and Fermentation Industries. 2022, 48(16): 131-137. https://doi.org/10.13995/j.cnki.11-1802/ts.028852
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    To study the law of water distribution and migration changes of tiger nut in the far-infrared drying process, low-field nuclear magnetic resonance technology (nuclear magnetic resonance, NMR) and imaging techniques were used to detect transverse relaxation time and T2 time in far-infrared drying at different temperatures (50, 60, 70 ℃). The changes of peak area A2x, MRI images and micro structural changed before and after drying were also been analyzed. It was shown that during infrared drying, when the temperature were 50, 60, and 70 ℃, the corresponding drying time were 450, 360, and 260 minutes. With the increase of temperature, the drying rate could be significantly increased and can promote the migration of free water, bound water and combined water. During drying, free water gradually reduced the appearance, and the migration of water with high degrees of freedom to low degrees of freedom leads to the relaxation diagram migration to the left. The total water peak area and dry base moisture content were analyzed, and R2 was 0.989 03, 0.991 34 and 0.990 46 respectively. The red area gradually shrinked in the MRI image, and the water distribution state of the tiger nut was constantly changed. Moreover, the microstructure of the oil bean was obvious which with a fuzzy outline and starch accumulation. This study can provide a reference for the far-infrared drying process design, water distribution and water status of the tiger nut.
  • MA Guihong, LAI Longxin, LI Die, FENG Yinglin, LI Xiao, ZHANG Zhiqing, LI Shuhong, WANG Caixia, GU Yi, MA Yi, LI Meiliang
    Food and Fermentation Industries. 2022, 48(16): 138-143. https://doi.org/10.13995/j.cnki.11-1802/ts.029329
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    At present, recombinant ferritin is widely used as functional nanomaterial. Firstly, after heat treatment (65 ℃, 10 min), the crude extract of recombinant Marsupenaeus japonicus ferritin (rMjF) was treated with 20% saturated ammonium sulfate. Secondly, the saturation of ammonium sulfate in the treated supernatant increased to 40%. Then, the precipitate was dissolved in buffer again. Finally, rMjF was successfully purified by non-column chromatography such as dialysis and ultrafiltration. The results showed that the crude extract of rMjF after heating treatment was treated with saturated ammonium sulfate compound treatment, the content of hybrid protein greatly reduced. The rMjF was apoferritin with only one subunit (about 20 kDa), with an outer diameter of about 12 nm. Fourier transform infrared spectroscopy analysis showed that the highest ɑ-helix relative content in rMjF was 57.91%. This method is convenient for mass separation and purification of rMjF, and provides a certain reference value for the study of rMjF as a nano transport carrier.
  • GENG Xiang, YAO Xi, YOU Junhao, XUN Hang, TANG Feng
    Food and Fermentation Industries. 2022, 48(16): 144-149. https://doi.org/10.13995/j.cnki.11-1802/ts.029000
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    To compare the effects of three commonly used drying methods on the quality of bamboo shoots, fresh bamboo shoots were treated by vacuum freeze-drying (VFD), hot air drying (HAD) and microwave drying (MD) and color, texture, rehydration ability and nutritional quality were explored after drying. The results showed that the color of the vacuum freeze-dried product was the closest index to that of fresh bamboo shoots. The hardness and brittleness were small, strong in rehydration ability. The color value of the other two dried bamboo shoots was 1.5 times and 4.3 times higher than that of the vacuum freeze-dried products. The hardness (1 179.51 g) of the bamboo shoots obtained by MD was the largest, the brittle (8.47 mm) was poor, rehydration rate (3.91%) was weak. Compared with fresh bamboo shoots, the soluble protein content, soluble sugar content and total phenol content of bamboo shoots were reduced after drying. The soluble protein content of vacuum freeze-dried bamboo shoots was slightly lower than that of hot air drying, which was 4.67 mg/g. It was 11.21% lower than that of fresh bamboo shoots. However, Microwave drying caused serious damage to the soluble protein of bamboo shoots, which was decreased by 92.97% compared with fresh bamboo shoots. The total phenol content of bamboo shoots treated by vacuum freeze-drying was the highest, it was slightly higher than that of hot air drying, being 7.23 mg/g and 6.49 mg/g, respectively. The soluble sugar content and total free amino acid content of three dried bamboo shoots were not large. Generally speaking, the quality of dried bamboo shoots prepared by vacuum freeze-drying was better, followed by hot air drying. Bamboo shoot products prepared by microwave drying have more nutrient loss and serious structural damage.
  • HU Jing, CUI Pengyue, SHUANG Quan
    Food and Fermentation Industries. 2022, 48(16): 150-155. https://doi.org/10.13995/j.cnki.11-1802/ts.029929
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    The aim of the study was to screen out uric acid-lowering lactic acid bacteria (LAB) from Hurood and evaluate their probiotic properties. The ability of lactic acid bacteria to degrade nucleoside and inhibit xanthine oxidase were evaluated by HPLC and uric acid production. And their probiotic properties of tolerance ability against acid, bile salt and simulated gastrointestinal fluid, as well as the adhesion ability to intestinal epithelial cell were evaluated and identified by molecular biology. Degradation rate of strain NL02 on inosine and guanosine was above 99.32%; the inhibition rate of cell metabolite and content on xanthine oxidase was over 28.18%; incubated at pH 2.0 and or 0.3% bile salt for 3 h, the survival rate was 54.41% and 64.23%, respectively. The number of viable bacteria was above 106 CFU/mL in simulated gastrointestinal fluid cultured for 3 h; the adhesion rate to HT-29 cell was (5.56±1.61) CFU/cells; it was sensitive to 10 kinds of antibiotics. Based on the 16S rDNA sequence for BLAST alignment, strain NL02 was identified as Lactobacillus reuteri. To sum up, strain Lactobacillus reuteri NL02 with the ability of reducing uric acid efficiently was successfully selected. It possessed obvious inhibitory effect on xanthine oxidase and good probiotic properties, which can provide theoretical basis and strain resource for the development of drug for the treatment and prevention of hyperuricemia.
  • LUO Donglan, CAO Sen, MA Chao, JI Ning, WANG Rui, BA Liangjie
    Food and Fermentation Industries. 2022, 48(16): 156-162. https://doi.org/10.13995/j.cnki.11-1802/ts.027607
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    The work aimed to investigate the effect of different preservative paper on the storage quality of passion fruit. The passion was taken as the tested material, which was treated with different preservative paper (800 mg/L natamycin and 800 mg/L ε-polylysine) after harvest. The three groups of fruits were stored at (20±0.5) ℃ and the indexes were determined. The effect of natamycin and ε-polylysine preservative paper on the quality of passion during postharvest storage was investigated. The results showed that compared with the control, natamycin and ε-polylysine preservative paper could inhibit the increase of peel defect index, weight-loss ratio, malondialdehyde content and relative conductivity. It also maintained good fruit ratio, total soluble solids content, titratable acid content, Vitamin C content and soluble protein content. Besides, the SOD activity of fruit was improved and the occurrence of fruit mold and yeast was reduced. The good fruit ratio of passion fruits in groups CK, natamycin, ε-polylysine were 83%、90%、86% respectively after 20 days storage. Therefore, the preservation effect of the natamycin preservative paper treatment group was better than that of the ε-polylysine preservative paper treatment.
  • LIU Yuxuan, REN Guanjie, LU Jiaxuan, CHEN Yuling, ZANG Mingyang, TANG Xiaoling, YANG Liuqing, LI Jianlong, LIU Shuliang, HE Li, CHEN Shujuan, LI Qin, YANG Yong
    Food and Fermentation Industries. 2022, 48(16): 163-168. https://doi.org/10.13995/j.cnki.11-1802/ts.029856
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    In order to explore the microbial community structure, biogenic amine content and their correlation in commercial Sichuan bacon, the culturable microorganisms were determined by traditional culture method, and the biogenic amine content was determined by HPLC. The results showed that the main microorganisms in Sichuan bacon were mold, yeast and lactic acid bacteria. The number of microorganisms in bacon from southern Sichuan was the largest, and that in eastern Sichuan was the lowest, which was consistent with the trend of total biogenic amine content in bacon. Tryptamine and cadaverine were the most abundant biogenic amines in Sichuan bacon, which mainly existed in lean meat (P<0.05). Histamine was detected in both fat and lean meat (P>0.05), among which the content of histamine in fat bacon in northern Sichuan was higher than that in lean meat. Tyramine mainly existed in lean meat (P>0.05) and the content of putrescine in fat and lean meat was similar (P>0.05). Among the 56 Sichuan bacon samples, the histamine content in lean meat of 27 samples exceeded 100 mg/kg with an average of 86.39 mg/kg. And that in fat meat of 13 samples exceeded 100 mg/kg with an average of 49.26 mg/kg. By Spearman analysis, there was a significantly positive correlation between the total viable counts and lean meat biogenic amines, where the correlation coefficient was 0.28; the number of molds and yeasts was extremely significantly positively correlated with total amines in lean meat (P<0.01), and the correlation coefficient was 0.36.
  • SHI Xixiong, WANG Jianzhong, CHEN Jingjing, ZHANG Zhen, GUO Zhaobin, YU Qunli
    Food and Fermentation Industries. 2022, 48(16): 169-174;181. https://doi.org/10.13995/j.cnki.11-1802/ts.031526
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    This paper aims to clarify the effect of ultra-high pressure on the properties of myofibrillar proteins from Tibetan sheep meat. Myofibrillar proteins of Oula Tibetan sheep meat was treated at 0, 150, 250, 350, 450, and 550 MPa for 10 min, respectively. The emulsibility, foamability, solubility, turbidity, sulfhydryl, and carbonyl content of myofibrillar proteins were determined to investigate the influences of ultra-high pressure on its properties. Results showed that with the increase in pressure intensity, myofibrillar proteins significantly reduced (P<0.05) in the total sulfhydryl content and increased (P<0.05) the carbonyl and active sulfhydryl content. Under the pressure of 550 MPa, the total sulfhydryl content of the treatment group decreased 30.3% than control group, and the contents of carbonyl and active sulfhydryl were 54.8% and 56.7% higher, respectively. The emulsibility, emulsifying stability, solubility, foamability, foaming stability, and surface hydrophobicity of myofibrillar proteins first increased and then declined with the enlargement of pressure. When the pressure strength was 350 MPa, the emulsification, solubility, foaming stability, and surface hydrophobicity were 56.6%, 54.8%, 26.7%, and 39.8% higher than those of the control group, respectively. Furthermore, the turbidity of myofibrillar proteins first decreased and then remained constantly with the increase of pressure, and was 20% lower than the control group at 450 MPa. Ultra-high pressure improved the emulsifying properties, solubility, foaming properties, surface hydrophobicity, carbonyl groups, sulfhydryl groups, and turbidity of myofibrillar proteins from Oula Tibetan sheep meat.
  • WU Hao, LEI Qiao, CAO Qinglong, GAO Wenjing, WANG Zi
    Food and Fermentation Industries. 2022, 48(16): 175-181. https://doi.org/10.13995/j.cnki.11-1802/ts.028760
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    In this study, whey protein isolate-sodium caseinate-pullulan composite colloid was compounded with kraft paper to prepare high-barrier biodegradable food packaging materials to develop alternatives to plastic-coated paper. Taking the oxygen transmission rate of the product as the objective function, the influence of factors such as the volume ratio of the film-forming composite solution, the pH value, and the amount of glycerin added was analyzed, and the process was optimized by orthogonal experiments with three factors and three levels. The results showed that when the volume ratio of whey protein isolate-sodium caseinate to pullulan was 1∶2 at pH 9 and the glycerin content was 60%, the oxygen barrier performance of the composite coated paper was the best. The transmittance was as low as 3.824 cm3/(m2·24h·0.1MPa). In addition, its water vapor transmission coefficient was 9.241×10-12 g·cm/(cm2·s·Pa), and the water contact angle and oil contact angle were 69.9°, 48.4° respectively. Meanwhile, the transverse/longitudinal tensile strength was 13.894 MPa/24.731 MPa, the transverse/longitudinal elongation at break was 8.2%/6.6%, so its performance can meet the actual packaging application requirements.
  • ZHU Yansheng, WEI Ming, QIAN Senhe, ZHAO Shiguang
    Food and Fermentation Industries. 2022, 48(16): 182-187. https://doi.org/10.13995/j.cnki.11-1802/ts.030252
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    In order to purify crude polyphenols from purple yam, the adsorption-desorption properties of purple yam polyphenols by five macroporous resins were investigated. The suitable resin for separating and purifying purple yam polyphenols was obtained and the purification parameters were optimized. Using different solvents for elution, the inhibitory activity of different elution fractions on α-glucosidase was evaluated and the monophenol constituents were analyzed. The results showed that AB-8 macroporous resin was an ideal adsorbent for separating and purifying purple yam polyphenols. The optimum purification parameters were as follows, crude polyphenol 2.0 g/L, pH 5.0, flow velocity of 1.0 mL/min, and 50% ethanol was used as the eluent solvent with the elution flow rate of 1.2 mL/min. The results indicated that the purity of purple yam polyphenols reached 59.06% after purification by AB-8 resin, which increased by 3.25 times than that of the crude polyphenol extract. Three elution components were obtained by using 50% ethanol, chloroform and ethyl acetate as eluents, respectively. The ethyl acetate elution component had the best inhibitory effect on α-glucosidase activity, which contained chlorogenic acid, ferulic acid, rutin, and quercetin. In conclusion, purple yam polyphenols have good utilization and development prospects.
  • ZHAO Xuemei, WU Shihua, LONG Xiufeng, YI Yi, ZENG Lingjie, YUAN Ruixiang
    Food and Fermentation Industries. 2022, 48(16): 188-195. https://doi.org/10.13995/j.cnki.11-1802/ts.030049
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    In order to explore the mechanism of syringaldehyde in sugarcane molasses on Saccharomyces cerevisiae cells, 250 g/L sucrose was used to simulate the fermentable sugar in sugarcane molasses for fermentation. The effects of different concentrations of syringaldehyde (0, 0.5, 1, 1.2, 1.4, 1.6, 1.8, 2 g/L) on the growth of S. cerevisiae were investigated by shaking flask fermentation. Moreover, the effects of 1.4 g/L syringaldehyde on the growth and ethanol production of S. cerevisiae were studied, and the morphologic change of cells and functional groups of cell membrane components such as lipids, proteins and polysaccharides under syringaldehyde stress were analyzed by scanning electron microscopy(SEM) and Fourier transform infrared spectroscopy. The change of cell membrane permeability was explored by the leakage of intracellular nucleic acids and proteins, and the oxidative damage of cells was assayed according to the content of cell oxidation products malondialdehyde. The results indicated that the inhibitory degree of the growth of S. cerevisiae was gradually increased with the increase of syringaldehyde concentration. 1.4 g/L syringaldehyde inhibited the growth and metabolism of S. cerevisiae, and decreased the concentration of ethanol and fermentation efficiency by 18.65% and 17.64%, respectively. Furthermore, cavity and intercellular adhesion were clearly observed according to SEM, and the fatty acid, polysaccharide and some groups of protein in cell membrane were changed, indicating that the cell wall and cell membrane were damaged. Compared with the control, the leakage of intracellular nucleic acids and proteins increased by 56.39% and 58.29%, respectively, and the content of intracellular malondialdehyde significantly increased by 75.79%. In summary, the above results indicated that syringaldehyde could damage or even kill the cells by destroying the integrity of cell membrane, resulting in slower growth rate and metabolism of sugar and ethanol. This paper could provide a research basis for revealing the toxic mechanism of syringaldehyde on S. cerevisiae cells and realizing high-concentration ethanol fermentation production of sugarcane molasses.
  • YANG Zhenguang, REN Hongbing, SU Shu, LIU Bingzhen, LI Lirong, CAO Jianxin
    Food and Fermentation Industries. 2022, 48(16): 196-202. https://doi.org/10.13995/j.cnki.11-1802/ts.029165
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    The bacterial and fungal diversity of pickled Allium chinenese and pickled pepper in Kunming, Honghe and Wenshan prefectures of Yunnan province was analyzed by high-throughput sequencing. The results of α-diversity analysis based on Shannon index showed that there were differences in the microbial diversity of pickled A. chinenese and pickled pepper in the three regions. Bacterial diversity of pickled A. chinenese in Wenshan was the highest, and the uniformity was better. The fungus structure of pickled A. chinenese in Honghe was the most abundant. The dominant bacterial phyla in pickled A. chinenese and pickled pepper were Firmicutes and Proteobacteria, with relative abundances of 99.21% and 58.19%, respectively. In addition, the dominant bacteria genera were Lactobacillus, Leuconostoc and Weissella with relative abundance of 98.07%, 19.46% and 17.70%, respectively. The dominant fungal genus of pickled A. chinenese and pickled pepper in Wenshan and Honghe were Zygosaccharomyces, and the dominant fungal genus in Kunming was Pichia. There were differences in microbial diversity of pickled A. chinenese and pickled pepper in different regions. This study preliminarily revealed the diversity of microbes in pickled A. chinenese and pickled pepper in Yunnan province, providing theoretical guidance for improving the quality of Yunnan characteristic fermented vegetables.
  • ZHANG Xiang, SUN Yuxia, ZHANG Jiang, WEI Wenke, DING Yan, TANG Xiaohong, HAN Xiaomei, LIN Xueqing, ZHAO Xinjie
    Food and Fermentation Industries. 2022, 48(16): 203-208. https://doi.org/10.13995/j.cnki.11-1802/ts.030379
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    Five varieties of apples (‘Hong Xiangjiao’, ‘Qing Xiangjiao’, ‘Da Guoguang’, ‘Xiao Guoguang’ and ‘Red Fuji’) were used to brew apple ciders. To investigate the effect of apple variety on brewing characteristics, the physicochemical properties of apple juices and ciders, the aroma profiles and sensory qualities of ciders were analyzed in this study. The results showed that among the five apple varieties tested, Red Fuji apple showed better brewing characteristics, other apple ciders also showed obvious variety specificity, which had potential application value. Hong Xiangjiao and Qing Xiangjiao had lower juicing rate. The characteristic aroma components of Hong Xiangjiao and Qing Xiangjiao ciders were ethyl butyrate, ethyl 2-methylbutyrate and so on. The characteristic aroma components of Da Guoguang and Xiao Guoguang ciders were isoamyl acetate, 2-phenylethyl acetate, β-damadone β-lonone and so on. The characteristic aroma components of Red Fuji cider were ethyl caproate, ehtyl octanoate, ethyl isovalerate and so on. The fruity aroma of Da Guoguang, Xiao Guoguang and Red Fuji ciders were more significant. Hong Xiangjiao and Qing Xiangjiao ciders had stronger sour taste. Hong Xiangjiao cider had stronger bitter taste. Red Fuji cider showed better aroma pleasure and taste pleasure. This study provided a reference for the selection of winemaking varieties.
  • NI Yiyu, ZHAO Daqing, NI Weifeng, ZENG Jing, BAI Zhulin, WANG Siming
    Food and Fermentation Industries. 2022, 48(16): 209-215. https://doi.org/10.13995/j.cnki.11-1802/ts.030308
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    Pueraria lobata and Hovenia dulcis were used as the main raw material, and the mixed fermentation of Lactobacillus plantarum and Lactobacillus paracasei were used to study the effect of the drug before and after fermentation and its anti-alcohol and liver protection effects. Through single factor test and orthogonal test using multi-index comprehensive weighted scoring method for flavonoid content and sobering time, the optimal fermentation process conditions were determined as, pH 7, total inoculation amount 2%, inoculation ratio 2∶1, and fermentation time 36 h. A mouse model of acute alcoholic liver injury was established, aspartate aminotransferase (AST), glutamate-pyruvate aminotransferase (ALT), interleukin-6 (IL-6), tumor necrosis factors (TNF-α) in the serum and the level of superoxide dismutase (SOD) in liver tissues was evaluated to determine the effect of Pueraria lobata-Hovenia dulcis mixed fermentation on alleviate hangover under the optimal conditions. The results showed that the extract of Pueraria lobata-Hovenia dulcis by mixed fermentation of L. plantarum and L. paracasei increased the content of flavonoids by 33%, prolonged the intoxication latency by 51.7%, and shorten the recovery time of righting reflex by 37.1%, significantly reduced the serum levels of IL-6, TNF-α and the enzyme activities of AST and ALT in the modeled mice, and significantly increased the activity of SOD antioxidant enzymes. The effect was better than that before fermentation. Studies confirmed that the mixed fermentation of L. plantarum and L. paracasei increased the antioxidant activity of Pueraria lobata-Hovenia dulcis, and enhanced the anti-alcoholic effect, which was better than that of unfermented drugs, and they all had a certain protective effect on alcoholic liver injury in mice.
  • ZHAO Lei, XIA Yangyi, JI Wenxin
    Food and Fermentation Industries. 2022, 48(16): 216-222. https://doi.org/10.13995/j.cnki.11-1802/ts.028874
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    The effects of shear-thinning degree evaluated by viscosity on the gel properties of myofibrillar protein gel were analyzed after the myofibrillar protein was fully sheared, and the control group was set to exclude the influence of irrelevant factors. The results showed that, in the experimental group, with the increase of storage time the degree of shear-thinning effect decreased, the storage modulus obviously increased, water holding capacity, gel strength and chemical force improved significantly (P<0.05). Moreover, the pore size of the gel decreased and the structure became denser and uniform. Furthermore, β-sheet content increased significantly (P<0.05) and β-turn content decreased significantly (P<0.05). Compared with the experimental group, the gel properties of the control group did not change obviously with the storage time when the shear-thinning degree was the same. These results indicated that the shear-thinning changes the gel properties of the myofibrillar protein, the reduction of the shear-thinning effect is conducive to the formation of a stable gel structure and the improvement of gel properties.
  • CAI Mengsi, XIE Yong, ZHOU Yongjun, ZHANG Shenglin, LI Yao, LIU Xiong
    Food and Fermentation Industries. 2022, 48(16): 223-229. https://doi.org/10.13995/j.cnki.11-1802/ts.028585
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    The composite gel composed of glucan/glucomannan was prepared to improve the gel properties of β-glucan and broaden its scope of production applications. The physicochemical properties of complex gel were investigated by using rheology, texture, infrared and scanning electron microscopy. The results showed that konjac glucomannan (KGM, 1%) significantly enhanced the fluidity, water holding capacity, viscosity, elasticity, cohesion and storage stability of complex gel. It also significantly weakened its hardness. The structural analysis suggested that the interaction between KGM and β-glucan was formed mainly through hydrogen bonds adsorption and β- glucan molecule embedding, contributing to the form of the lamellar network of the gel structure. The interaction also changed the cross-linked network structure of the gel to a regular lamellar structure, thereby improving the defects of β-glucan gel such as high hardness, poor water holding capacity and poor storage stability. Therefore, the addition of a proper amount of KGM could increase the application potential of β-glucan in coated food.
  • GUO Xiaochen, LIU Yuanqin, YANG Yunlin, HU Yan, ZHANG Fusheng, CHEN Hourong
    Food and Fermentation Industries. 2022, 48(16): 230-236. https://doi.org/10.13995/j.cnki.11-1802/ts.031483
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    In order to explore the storage performance of konjac glucomannan (KGM)/soybean protein isolate (SPI)/capsaicin (CAP) composite membrane based on high static pressure treatment, the composite membrane solution was dried after high hydrostatic pressure treatment (HHP) and nonhigh static pressure treatment. The changes of CAP mobility, mechanical properties, hydrophilicity and barrier properties of the two films during storage were compared. The results showed that the tensile strength and water contact angle of the composite membrane without high static pressure decreased by 40% and 24.4% respectively, and the contents of CAP, moisture absorption, moisture permeability and oxygen permeability increased by 119.1%, 35.9%, 22% and 28% respectively. The tensile strength of the composite membrane treated with HHP decreased by 35% in control group during storage, and the water contact angle and moisture absorption rate changed slightly. The increase ranges of moisture permeability coefficient, oxygen permeability coefficient and membrane free CAP content were 52%, 80% and 72% of the control group respectively. Structural analysis revealed that the network structure and crystallinity of the composite membrane changed with storage time, the KGM and SPI molecules in the membrane gradually degraded, the intermolecular force weakened, and the fixed CAP molecules also gradually fell off. Therefore, the properties of the composite membrane continued to decline with time. However, HHP treatment had more dense and uniform network structure, firm intermolecular connection and small pores, which was better than the untreated group. Therefore, HHP technology can be used as a modification method for edible composite membrane, so as to enhance the storage characteristics of composite membrane.
  • LU Jun, HUANGFU Jie, LIU Ya, LI Changwen, WANG Fan, TANG Ping, BI Rongyu, WANG Deliang
    Food and Fermentation Industries. 2022, 48(16): 237-244. https://doi.org/10.13995/j.cnki.11-1802/ts.030058
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    The aim of this study was to investigate effects of sauce-flavor Baijiu on chronic liver injury. After 21 d of continuous oral administration to mice by various products of sauce-flavor, strong-flavor, light-flavor Baijiu and pure alcohol (vodka) with equal alcoholicity respectively, the levels of alcohol dehydrgenase, acetaldehyde dehydrogenase, superoximutase, glutathione, glutathione peroxidase and malondialdehyde (MDA) in C57/BL21 mouse liver were detected. The results indicated that all the flavor types of Baijiu products could alleviate the hepatic antioxidative stress in liver induced by long-term alcohol intake, compared with pure alcohol (vodka). Significantly increased expression of alcohol metabolizing relating-enzymes and antioxidase, and significantly decreased expression of MDA were found and no obvious liver pathological changes were observed after chronic administration of sauce-flavor Baijiu. According to the principal component analysis of flavor components, the higher contents of organic acid in the sauce-flavor Baijiu was speculated as an important factor of reducing the negative effect on alcohol through the synergistic efficiency mechanism with other flavors.
  • CHEN Yue, WU Zeyu, WANG Jing, LUO Tiantian, SUN Xinxin, LIU Yishan
    Food and Fermentation Industries. 2022, 48(16): 245-250. https://doi.org/10.13995/j.cnki.11-1802/ts.030408
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    To investigate the effects of deionized water, cola and Xinjiang sea buckthorn juice on the structure of enamel. Fifteen bovine maxillary incisors were collected, and the crowns of the bovine incisors were prepared into enamel blocks of 5 mm × 5 mm × 2 mm size. Using a random number table, 30 samples were randomly divided into cola, deionized water and Xinjiang sea buckthorn juice groups, with 10 enamel blocks in each group. The enamel blocks were all placed in a 37°C thermostat and immersed four times a day for 90 s each time, and stored in artificial saliva for the rest of the time. The treated solution and artificial saliva were collected and replaced daily. After 14 d, the surface hardness of the enamel block was measured with a microhardness meter, 10 mL of the treatment solution was used to measure the pH of each experimental solution using a pH meter, the phosphorus concentration of the treatment solution was measured using the phosphomolybdic acid method, the calcium concentration in the treatment solution was measured using the o-cresyl peptide complexed copper method, the scanning electron microscope was used to observe the surface structure of the enamel block, and the confocal laser scanning microscope was used to observe the depth of enamel block demineralization. Results showed that the deionized water group, cola group and sea buckthorn juice group all showed different degrees of changes on the surface of enamel mass after treatment, the deionized water group observed that the tooth surface changed to chalky color, the cola group and sea buckthorn juice group lost the surface of the sample and saw pigmentation. Deionized water, cola, and Xinjiang sea buckthorn juice all caused a decrease in enamel surface microhardness values, and the differences were statistically significant (P<0.05). The concentration of phosphorus dissolved was from the cola group (15.487±1.168)×10-2 mmol/L, Xinjiang sea buckthorn juice group (8.891±1.423)×10-2 mmol/L and deionized water group (2.191±0.469)×10-2 mmol/L, in descending order, and calcium dissolution concentrations from large to small were Xinjiang sea buckthorn juice group (69.422±1.543)×10-3 mg/mL, cola group (9.744±1.117)×10-3 mg/mL and deionized water group (4.289±0.79)×10-3 mg/mL, and the differences were statistically significant (P< 0.05). Scanning electron microscopy showed that no obvious depressions were found on the surface structure of the samples in the deionized water group, with only sporadic small depressions; the enamel surface in the cola group showed denser small depressions, with some areas connected into sheets; the enamel surface in the Xinjiang sea buckthorn juice group showed a honeycomb structure, with surface depressions connected into sheets. Laser confocal observation showed that the penetration depth in the Xinjiang sea buckthorn juice group was continuous and uniform with the largest A, TF, and AF values; the fluorescent dye in the cola group was discontinuous; and only slight fluorescent dye penetration was seen in the deionized water group. The cola group, the deionized water group and the Xinjiang sea buckthorn juice group all caused enamel surface demineralization, and the degree of demineralization was fast to slow and continuous; the Xinjiang sea buckthorn juice caused the most severe enamel surface demineralization, and the depth of demineralization was stronger than that of cola and deionized water groups.
  • ZHANG Meng, LI Na, XIE Li, HAO Liang, XIONG Haitao, WU Yingchun
    Food and Fermentation Industries. 2022, 48(16): 251-256. https://doi.org/10.13995/j.cnki.11-1802/ts.028707
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    In this study, nicotinamide mononucleotide (NMN) molecularly imprinted microspheres were prepared by precipitation polymerization using NMN as template molecule, α-methacrylic acid as functional monomer and N, N′- methylene bisacrylamide as crosslinking agent. The optimization for the preparation process of molecularly imprinted microspheres proved that the optimal molar ratio of template molecules, functional monomers and crosslinker was 1∶2∶10 at the dosage of 12 mL acetonitrile-water (volume ratio 3∶1) and the polymerization temperature of 60 ℃. The static adsorption,The dynamic adsorption experiments indicated that the molecularly imprinted microspheres for NMN reached the adsorption equilibrium at about 60 min, and the adsorption process of NMN was more in line with the quasi-second-order kinetic equation. The solid phase extraction experiments of the prepared molecularly imprinted microspheres verified that the microspheres had high application performance for the broccoli extract. At the same time, this paper provides reference and guidance significance for the optimization and application of the preparation of NMN molecularly imprinted microspheres in the future.
  • LI Xuanye, CHEN Si, LIU Yujie, CHEN Liang, YU Xiaomin, MA Jianqiang
    Food and Fermentation Industries. 2022, 48(16): 257-263. https://doi.org/10.13995/j.cnki.11-1802/ts.031735
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    In order to assess the effect of drying methods on volatile compounds, headspace solid-phase microextraction coupled with gas chromatography time-of-flight mass spectrometry (HS-SPME/GC-TOF-MS) was used to analyze the volatile profiles of fresh leaf samples of four tea cultivars which were individually subjected to hot-air drying (HA), microwave drying (MW) or vacuum freeze drying (VF). Green tea manufactured from each tea cultivar served as the control. The results showed that the drying method had a great influence on volatile compound profiles. The volatiles of VF samples were obviously different from other samples. Meanwhile, the volatile compositions of HA samples were much more similar to those of the respective green tea. There were more volatiles found in the VF samples, in which contained some unique esters. Moreover, the VF method could preserve the majority of important volatiles, such as geraniol, linalool and their oxides. In contrast, the HA and MW methods yielded much lower contents for most of important volatiles. The findings in the current study will provide a scientific basis and reference for selecting suitable drying methods in the future analysis of volatiles in fresh tea leaves and it is also useful in breeding tea cultivars with high aroma.
  • WU Dandan, LIU Yueru, HE Jing, MING Liang, JIRIMUTU
    Food and Fermentation Industries. 2022, 48(16): 264-269. https://doi.org/10.13995/j.cnki.11-1802/ts.029454
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    In this experiment, we selected pepper strips, camel lin, large cucumber strips, belly meat, tendon meat, tenderloin, milong, upper brain, rump, outer spine, breast meat, and small cucumber from the carcass of Alashan Bactrian camel aged 3-5 years old. Thirteen meat samples such as strips and eye meats were scanned by a near-infrared spectrometer under the wavenumber condition of 4 000-10 000 cm-1, and the moisture, protein and fat content of the camel meat samples were also been measured. First, savitzky-golay (S-G), derivative (Der), standard normal variate (SNV), and multiplication scatter correction (MSC) methods were selected for comparation of the spectral preprocessing. Then, partial least square-discrimination analysis (PLS-DA) was used to establish water, protein, and fat content models. The results showed that the best pretreatment method for the moisture content model of different parts of camel meat samples was MSC. The determination coefficients Rc2, root mean square error of calibration (RMSEC), Rp2, and root mean square error of prediction (RMSEP) of the model were 0.745 9, 0.008 5, 0.774 1, 0.013 4, respectively. The best pretreatment for the protein content model was SNV, and the determination coefficients Rc2, RMSEC, Rp2, and RMSEP of the model were 0.660 2, 0.287 9, 0.672 5, and 0.276 0, respectively. The best preprocessing method of the fat content model was S-G, and the determination coefficients of the model Rc2, RMSEC Rp2, and RMSEP were respectively 0.988 5, 0.086 3, 0.996 3, 0.056 7. The results showed that near-infrared spectroscopy technology was the best way to predict the fat content of different parts of camel meat, followed by the prediction of moisture content, and the prediction of protein content was the worst.
  • ZHU Jinyan, ZHU Yujie, FENG Guohong, ZENG Mingfei, LIU Siqi
    Food and Fermentation Industries. 2022, 48(16): 270-276. https://doi.org/10.13995/j.cnki.11-1802/ts.029223
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    Near infrared spectroscopy technology joint extreme learning machine (ELM) method was used to establish a quantitative detection model of blueberry storage quality, so as to achieve the rapid non-destructive detection of the soluble solids, vitamin C and anthocyanin of blueberry fruit and provide technical reference for online quality testing during the low temperature storage of fresh blueberries. The LabSpec 5000 spectrometer was used to collect near infrared spectra of 150 blueberry samples in 5 different storage times, the abnormal samples were screened by combined X/Y anomaly sample identification and rejection method, and the sample set was divided by the joint X-Y distance sample set division method. By comparing and analyzing the effect of pretreatment methods such as standard normal variate, multiplicative scatter correction, first-order derivative on model performance, the optimal pretreatment method of each of the three components of blueberries was determined. The characteristic band was selected by the synergy interval partial least squares algorithm (SiPLS), and used as input to establish the ELM quantitative analysis model. The results of the ELM model were compared with the partial least-squares regression (PLSR). The results showed that the correction set correlation coefficients of the soluble solids, vitamin C and anthocyanin content of blueberries were 0.920 5, 0.908 7 and 0.942 1 respectively. The verification set correlation coefficients were 0.882 6, 0.897 2, and 0.869 3 respectively. The root mean square error of correction (RMSEC) were 0.766 4, 0.695 4, 1.671 0, respectively. The root mean square error of prediction (RMSEP) were 0.539 7, 0.624 3, 2.041 4, respectively. In this study, 1/5-2/5 variables of the whole spectrum were used to achieve better performance than the model established by the original variables. Compared with the traditional PLSR model, the accuracy of the ELM model established in this paper was significantly improved, indicating that SiPLS-ELM combined with near infrared spectroscopy has great potential in the online nondestructive detection of blueberry components.
  • ZHANG Chunyi, HUANG Xiaolan, HUANG Wenping, LI Jinjin, WANG Sen, ZHANG Xiaoyuan, ZHOU Nong
    Food and Fermentation Industries. 2022, 48(16): 283-277. https://doi.org/10.13995/j.cnki.11-1802/ts.032147
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    In this study, acid hydrolysis, phenyl isothiocyanate pre-column derivatization and ultra-high performance liquid chromatography were used to explore the content of amino acids in mulberry branches. UPLC method was used to determine the content of 17 amino acids in 18 batches, 3 varieties of mulberry branches collected from 9 sampling points in Chongqing. The results showed that there was a good linear relationship between the peak area and concentration of 17 amino acids in the range of respective mass concentrations with a correlation coefficient r 0.997 9-0.999 9. The total amount of amino acids in mulberry branches was 41.09-111.70 mg/g, on the average of 64.48 mg/g; the total content of essential amino acids ranges from 16.88 mg/g to 35.45 mg/g, on the average of 23.53 mg/g. Moreover, the total content of medicinal amino acids ranged from 22.98 mg/g to 59.99 mg/g, on the average of 35.58 mg/g. There was no difference in amino acids types among different varieties of mulberry branches, but the content of amino acids varied greatly. The average content of proline and glutamate with the highest two were 10.49 mg/g and 6.37 mg/g, which accounting for 16.27% and 9.88% of the total amino acids, respectively. The results showed that the type of amino acids in mulberry branches were abundant and with relatively high concentration. This study could provide basic data for further explore the medicinal value of mulberry branches.
  • WANG Chunxiao, CHEN Yuting, YANG Jinxian, CHEN Qiuzhu, WEI Xuwei
    Food and Fermentation Industries. 2022, 48(16): 284-290. https://doi.org/10.13995/j.cnki.11-1802/ts.031716
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    Yeast is a kind of important fermentation microbe in wine industry, which not only influence the wine ethanol degree, but also closely correlate with the flavor quality of wine. Higher requirements have been posed on wine flavor diversity due to global warming and consumer concept changing. Therefore, the selection and commercialization of more indigenous yeast with Chinese characteristic will be meaningful for the production of high-quality wine with different wine region characteristics in China. This review states the main factors related with four processes including isolation and identification, fermentation ability analysis, winemaking trait analysis, and commercial yeast agent processing. It will provide theoretical references for the commercialization and application of excellent Chinese indigenous wine yeast.
  • XUE Pengyu, YIN Feilong, LIU Yunfen, LIAO Lingyan, LIU Chunyou, SHUAI Liang
    Food and Fermentation Industries. 2022, 48(16): 291-296. https://doi.org/10.13995/j.cnki.11-1802/ts.029605
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    Longan is one of the subtropical fruits and very popular in south China. However, its pulp is prone to breakdown during postharvest storage, which severely restricts the edible quality and economic benefits. The relevant physiological and biochemical during longan fruit storage, breakdown control technology, and the molecular biology of pulp breakdown were summarized in this review in order to provide reference for delaying longan fruit quality deterioration, inhibiting longan postharvest pulp breakdown, and prolonging the storage and preservation period.
  • CHU Qianqian, REN Guangyue, DUAN Xu, LI Linlin, ZHU Kaiyang, ZHAO Mengyue
    Food and Fermentation Industries. 2022, 48(16): 297-304. https://doi.org/10.13995/j.cnki.11-1802/ts.029510
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    Due to the similar drying process of superheated steam and hot air, their pros and cons were analyzed through the comparison of their mechanism and application. This paper reviewed the application of superheated steam and hot-air drying in single drying method and combined drying methods. The advantages of superheated steam drying in solving the problems caused by the hot-air drying process were highlighted. Studies showed that the combined drying of superheated steam and hot air had great development potential in the food industries and forming a complementary superheated steam-hot air combined drying technology. The work provides more ideas for the application of superheated steam-hot air combined drying technology in the food industries and other drying fields.
  • XU Chaoqun, LIANG Xuru, YUE Shuli, CHEN Feiping
    Food and Fermentation Industries. 2022, 48(16): 305-310. https://doi.org/10.13995/j.cnki.11-1802/ts.029803
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    Fresh fruit and vegetable food is rich in nutrition, which is considered to be the main source of vitamins, trace elements, and dietary fiber. They are prone to senescence, decay, and deterioration. Packaging is an important commercial treatment of fruit and vegetable after harvest, which plays a vital role in protecting the quality and safety of fruit and vegetable. Moreover, the use of packaging as delivery carriers to realize active packaging with antibacterial and anti-aging functions is a great progress in food packaging, which is extremely effective in fresh-keeping on fruits and vegetables. The present article discussed the characteristics, status, and application of several common active packaging based on fruit and vegetable preservation. At the same time, the current problems of active packaging were analyzed, and the future development direction was prospected. This review will provide a theoretical reference for the industrial application of active packaging.
  • HAN Wei, HE Zhifei, XIE Zhaohua, CHAI Li, LIAO Lin, LI Hongjun
    Food and Fermentation Industries. 2022, 48(16): 311-317. https://doi.org/10.13995/j.cnki.11-1802/ts.029819
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    Inulin is an indigestible, biodegradable natural functional dietary fiber, which is widely found in chicory, Jerusalem artichoke, leek, onion, and other plants. Inulin is considered as a high-quality natural prebiotics and water-soluble dietary fiber supplement food; consumers are paying more and more attention to its rich nutritional value and functional characteristics. This paper introduced the source, structure and production technology of inulin. The physiological functions of inulin as dietary fiber and prebiotics were also been analyzed. Besides, its antioxidant effect, antibacterial effect, and improvement of constipation and other features were summarized as well. This paper reviewed the application of inulin in meat products in recent years and discussed its influence on physical and chemical properties and sensory properties in order to provide a reference for further development of inulin in improving the nutritional quality of meat products and developing functional meat products.
  • JI Hongyu, DING Changhong, YU Dan, DU Xiaowei
    Food and Fermentation Industries. 2022, 48(16): 325-318. https://doi.org/10.13995/j.cnki.11-1802/ts.031634
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    Transcriptomic technology is an important tool for mining new genes and elucidating the molecular mechanism of ginsenoside biosynthesis. Transcriptomics can be used to study gene expression and regulation at the cellular level, it has far-reaching significance for promoting ginsenoside biosynthesis and improving the quality of ginseng germplasm resources. Based on the review and summary of the research methods and new technologies of transcriptomics, this review expounds the application of transcriptomic technology in mining candidate genes in the ginsenoside biosynthesis pathway from the perspective of three stages of ginsenoside synthesis reaction. The existing problems and future research directions of ginseng transcriptomics are discussed. Frontier transcriptomic technology and multi-omics combined technology were used to obtain comprehensive biological information of ginseng, and to further study related genes affecting ginsenoside synthesis, providing references for a comprehensive understanding of the mechanism of ginsenoside biosynthesis and regulatory network.
  • XIAO Tong, WANG Hongli, WANG Xichang
    Food and Fermentation Industries. 2022, 48(16): 326-333. https://doi.org/10.13995/j.cnki.11-1802/ts.029182
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    Live shrimp and crab occupy an important position in the aquatic market. To meet the consumers requirements for live shrimp and crab, the keep-alive transportation of shrimp and crab is particularly important. The factors including temperature, oxygen, water quality, and other factors on shrimp and crab during keep-alive transportation were introduced in this paper. The behavioral and physiological indicators to evaluate the vitality and health of shrimp and crab were listed and the methods commonly used at home and abroad to keep shrimp and crab alive for transportation, such as lowering the temperature, increasing oxygen, purifying water, using chemical anesthesia, and so on were summarized. Finally, the prospective of future research and development of the keep-alive transportation of shrimp and crab have been proposed. This review provides a reference for the research on the keep-alive transportation of shrimp and crab.
  • XU Chunya, ZHANG Xiuyan, LI Mu, CHEN Fusheng
    Food and Fermentation Industries. 2022, 48(16): 334-340. https://doi.org/10.13995/j.cnki.11-1802/ts.031998
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    Engineering education is an important part of higher education in China. Ideological and political education is a significant way to cultivate engineering and technology talents with both ability and morality in engineering education. This paper analyzed the necessity of carrying out ideological and political education in engineering education. Then taking the course of Food Fermentation Equipment and Technology as an example, focusing on the cultivation of “excellent engineering and technical talents with both ability and morality”, paying attention to teachers and students, the exploration and practice of ideological and political education were carried out from the four key points of teaching goal, teaching content, teaching method and teaching assessment. The teaching effect of ideological and political education was also evaluated, aiming to provide reference for the construction of ideological and political education related to engineering education.