25 January 2023, Volume 49 Issue 2
    

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  • FANG Honghui, NI Ye, ZHOU Jieyu, DONG Jinjun, XU Guochao, ZHANG Zhaojun, HAN Ruizhi
    Food and Fermentation Industries. 2023, 49(2): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.031487
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    The uridine diphosphate glycosyltransferase UGT73C5 can catalyze the glycosylation of cinnamyl alcohol for the synthesis of rosin, which is one of the main active ingredients of anti-altitude sickness drugs. However, the poor soluble expression of UGT73C5 in Escherichia coli severely limits its industrial application. Here, the soluble expression of glycosyltransferase UGT73C5 was improved by co-expression of molecular chaperone protein and fusion expression with solubilizing-tag, respectively. Results showed that besides plasmid pKJE7, pET28a-UGT73C5 co-expressed with chaperone plasmids pG-KJE8, pGro7 and pG-TF2 could increase the enzymatic activities to 1.27-, 1.18- and 1.37-fold of that of UGT73C5 (18.56 U/g cells). Two solubilizing protein tags, thioredoxin (Trx) and glutathione S-transferase (GST), were fused with UGT73C5. The activities of fusion enzymes Trx-UGT73C5 and GST-UGT73C5 were 1.45- and 2.54-fold of that of the UGT73C5, respectively. After purification, the specific activity of the fusion enzymes possessed 80%-90% of that of the UGT73C5. Finally, rosin synthesis from 2 mmol/L cinnamyl alcohol was performed based on crude enzymes (disruption of same concentration of cells), the fusion enzyme GST-UGT73C5 led to higher catalytic efficiency than UGT73C5. The conversion ratio of cinnamyl alcohol catalyzed by GST-UGT73C5 reached more than 90% at 4 h, and finally reached 93.6%. Therefore, the fusion expression approach is more effective for the enhanced soluble expression of UGT73C5 in E. coli, and the fusion enzyme GST-UGT73C5 is more potential in the enzymatic production of rosin.
  • CHEN Qi, ZHANG Zhihang, XIA Hongzhi, SUN Yi, JIN Ke, LYU Xueqin, CUI Shixiu, LIU Long
    Food and Fermentation Industries. 2023, 49(2): 8-12. https://doi.org/10.13995/j.cnki.11-1802/ts.029324
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    As an important subtype of the fat-soluble vitamin K2, menaquinone-7 (MK-7) plays an important role in the prevention of cardiovascular sclerosis and the treatment of osteoporosis, due to the advantages of long half-life and high biological affinity in human body. Thus, MK-7 has attracted much attention in the fields of medicine and functional food. While studies have shown that MK-7 is a component of the cell membrane and acts as an electron carrier in electron transport, there were few reports on the mechanism of MK-7 entering and leaving the cell membrane. Although 1,4-dihydroxy-2-naphthoic acid prenyl transferase MenA and methyltransferase MenH were known to play an important role in the synthesis of MK-7, there was a lack of in-depth research on their distribution in cells, limiting the further increase in the production of MK-7. We determined the localization of MenA and MenH in cells by fluorescence labeling. Then, the surfactant Triton-100 was used to destroy the cell membrane structure to verify the effect of the integrity of the cell membrane on the synthesis of MK-7. When the concentration of Triton-100 in the fermentation medium was 0.1%, the synthesis of MK-7 was significantly inhibited. When the concentration of Triton-100 reached 0.5%, the synthesis of MK-7 could not be detected. This study reveals that the integrity of cell membrane structure is the prerequisite for the synthesis of MK-7, and MK-7 is synthesized directly on the cell membrane, which is not transported to the cell membrane. The research results provide a direction for in-depth exploration of the synthesis mechanism of menaquinone-7.
  • WANG Xuxu, SUN Xiaoqi, CHEN Haiqin, ZHAO Jianxin, CHEN Wei, TANG Xin
    Food and Fermentation Industries. 2023, 49(2): 13-19. https://doi.org/10.13995/j.cnki.11-1802/ts.031576
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    The cytosolic NADP-isocitrate dehydrogenase (IDH) of oleaginous fungi provides the reducing power for fatty acid synthesis. Previous studies have shown that IDH4 from Mortierella alpina (MaIDH4) has a positive effect on lipid accumulation. To investigate the properties of MaIDH4, it was heterologously expressed and purified in Escherichia coli and Pichia pastoris expression systems respectively. The pure enzyme was successfully obtained in both systems. The effects of different expression systems on enzyme activity and yield were also investigated. Firstly, MaIDH4 was cloned into the expression vectors pET28a(+) and pPink-HC-3CZHEK to construct recombinant plasmids, which were then transformed into E. coli BL21 (DE3) and PichiaPinkTM Strain 2 respectively for induction of expression. Finally, the MaIDH4 recombinase carrying a 10×His tag was obtained by purification with a nickel column. The specific activity of the pure enzymes were 34.10 and 43.00 U/mg, with enzyme yields of 10.28 and 159.12 U/L, respectively. The analysis of the specific activity and enzyme yield of the pure enzyme indicated that the host of Pichia pastoris was more suitable for the heterologous expression of MaIDH4 than the E. coli expression system.
  • CHEN Xiaorui, ZHAN Chunjun, BAI Zhonghu, YANG Yankun
    Food and Fermentation Industries. 2023, 49(2): 20-25. https://doi.org/10.13995/j.cnki.11-1802/ts.031597
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    Komagataella phaffii, or Pichia pastoris, is widely applied for the production of heterologous proteins. In recent years, it has also been used for the production of high value-added chemicals including organic acids, terpenoids, and polyketides. Metabolic engineering was normally performed in fermentation industries, and more than one gene were required to be overexpressed. In this study, a system for multigene assembly system (MGAS) of K. phaffi was established. Golden gate cloning was used for multi-elements assembly and the resistance maker was rescued by Cre-lox system. Positive colonies could be easily screened by the replacement of sfGFP instead of colonies PCR. With the system we constructed, multi genes can be expressed at the same time by integrated into the genome or on episomal plasmids in K. phaffii, and the integration sites, promoters and terminators can be adjusted flexibly. White colonies (positive transformants) of seven elements assembly were over 90%, proving that this system was intuitive and efficient. After that, K. phaffii GS115 was modified for the production of a high-value added chemical 2-phenylethanol with the application of this system. By comparing key genes from different sources on episomal plasmids and integrating 2-keto-3-deoxy-D-arabinoheptanone-7-phosphate (DAHP) synthase genes ARO3, ARO4K229L and ARO5, chorismate mutase gene ARO7G141S and prephenate dehydratase gene PHA2, the recombinant strain PE-3 produced 408.4 mg/L 2-phenylethanol, which was more than 10 times that of the original strain. The study established an efficient system for industrial applications of K. phaffii to produce protein or other metabolites.
  • Hero Nmeri Godspower, QIAO Zhina, XU Meijuan, RAO Zhiming
    Food and Fermentation Industries. 2023, 49(2): 26-33. https://doi.org/10.13995/j.cnki.11-1802/ts.031256
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    Reactions that require the transfer of chemical functional groups are crucial to the survival and viability of living organisms. One such functional group is the methyl group. Methylation of genomic DNA is critical for the control of gene expression. The natural donor of the methyl group for such reaction is S-adenosylmethionine (SAM). Besides the methyl group, SAM is able to donate all groups surrounding its sulphur atom in metabolism. It is produced in almost all living organisms, except certain parasites, and can participate as intermediate in the synthesis of many other chemical compounds, including glutathione, spermine and spermidine, ethylene, N-acyl homoserine lactone, coenzyme Q10, creatine, melatonin, phosphatidylcholine, methylcobalamin, norepinephrine and carnitine. It has been used to treat inflammation, depression, liver disease, Alzheimer’s disease, liver disease, fibromyalgia, osteoarthritis, and colon cancer. Its many pharmacological applications have led to its continuously growing demand which means that without improved and sustainable production, the demand may not be satisfied. SAM is generated by the substrate L-methionine and ATP under the catalysis of SAM synthase. Heterologous gene expression has popularly been implemented in the improvement of microbial production of a variety of fine chemicals in industry. Whole-cell biotransformation is a promising alternative for the microbial production of important chemicals in contrast to classical fermentation. Whereas classical fermentation might be flawed with the demerit that while being hopeful of high productivity due to successful channelling of pathways and overexpression of key enzyme(s), often, the microbial chassis might convert some substrate into biomass if they are allowed to continue growing. This limitation could be overcome if cells are employed in the conversion of substrates to product (bioconversion) in their resting state. Bioconversion using whole-cells has attracted attention as an eco-friendly and sustainable method for the production of valuable compounds. Its implementation however is still garnering popularity in synthetic biology. While it offers a useful channel for the conversion of substrates to product without diversion to growth and cell maintenance, it also provides the advantage of minimising unwanted side reactions, easier products purification, and is less environmentally detrimental. The application of whole-cells in resting phase for biotransformation or bioconversion circumvents the need of intracellular enzyme purification for catalysis while also allowing enzymes function in the more natural intracellular environment. Ironically, despite these advantages, this method remains largely unreported for the production of SAM as there is scarcity of data showing its implementation. It has however been employed successfully in the production of other chemicals, and was therefore explored in this study to investigate its applicability for the production of SAM by cells expressing heterologous SAM synthase. E. coli is an organism of choice for the expression of many heterologous proteins. It is well studied, easy to manipulate, and its use as microbial chassis for biomanufacture is well established. It offers the advantages of fast growth, stability, and flexible respiration. In a bid select SAM synthase encoding genes that could demonstrate good performance in the production of SAM in E. coli, the genes from Bacillus cereus and Corynebacterium glutamicum were employed. A major constraint for SAM synthases is their susceptibly to product inhibition. The activity of most SAM synthases is often inhibited when the product accumulates beyond a certain threshold. Therefore, a sustainable production platform would require amelioration of this constraint. In this study sodium p-toluenesulfonate (pTsONa) was used for the relief of product inhibition and the results demonstrated its effectiveness when applied in high concentrations. This study described a simple, cheap and effective strategy based on synthetic biology for improving the production of SAM in E. coli. The SAM synthase-encoding genes BcmetK and CgmetK employed in this study were amplified from the genomes of B. cereus and C. glutamicum as templates, the plasmid pETDuet1 was used as the vector, and E. coli BL21(DE3) was used for expression. The SAM synthetic strains E. coli BL21/pETDuet1-BcmetK and E. coli BL21/pETDuet1-CgmetK were constructed. Secondly, the conditions for the whole-cell biotransformation by the recombinant strains were optimized. The recombinant E. coli BL21/pETDuet1-BcmetK after 5 h produced 464 mg/L SAM under optimal conditions [50 mmol/L L-methionine, 50 mmol/L ATP,1.2% (by volume) biocatalyst from stock of OD600 9.0, 600 mmol/L pTsONa, 50 mmol/L MgSO4, 100 mmol/L K2SO4, 45 ℃, and pH 8.0]. The recombinant E. coli BL21/pETDuet1-CgmetK after 5 h produced 528 mg/L SAM under optimal conditions [50 mmol/L L-methionine, 40 mmol/L ATP, 0.8% (by volume) biocatalyst from stock of OD600 9.0, 800 mmol/L pTsONa, 50 mmol/L MgSO4, 100 mmol/L K2SO4, 45 ℃, and pH 8.5]. This study demonstrates that the catalytic activity of SAM synthase derived from C. glutamicum is better than that of B. cereus, implying that it is more favourable for the synthesis of SAM by whole-cell biotransformation. In this study, a SAM-producing strain was successfully constructed, although the theoretical yield was not significantly high, it however provides an important reference for the sustainable biosynthesis of SAM. Furthermore, the strategies detailed in the study could be exploited for the production of similar natural compounds.
  • DENG Yu, YANG Shiying, XIAN Wenyan, YANG Yuzhe, YANG Ruili
    Food and Fermentation Industries. 2023, 49(2): 34-40. https://doi.org/10.13995/j.cnki.11-1802/ts.031032
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    In order to discover the metabolic pathway of ellagic acid (EA) in human gut microbiota of urolithin metabotype A (UM-A), the metabolites of EA were identified and quantified by ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) via intestinal bacteria incubation model. Moreover, the effects of EA on the composition and metabolic pathway of human gut microbiota were analyzed by 16S rRNA high-throughput sequencing. The results showed that urolithin M6, urolithin C, urolithin A were the main metabolites of EA after incubated with UM-A human gut microbiota in vitro. The generation rate of urolithin M6, urolithin C and urolithin A was 18.36%, 1.25%, and 43.45% at 24 h, respectively. At the period of 72 h incubation, the total generation rate of urolithin A was 52.09%. Compared with the control group, EA significantly increased the relative abundance of Firmicutes and decreased the relative abundance of Bacteroidetes and Proteobacteria at phylum level. In addition, the relative abundance of Coprococcus, Anaerostipes, Ruminococcus, Lachnospira, and Eggerthella significantly increased at genus level. KEGG metabolic pathway analysis suggested that EA group showed increased enrichment in pathways such as lipopolysaccharide biosynthesis, adipocytokine signaling pathway, carbohydrate digestion and absorption, whereas it showed decreased enrichment in pathways such as RIG-I-like receptor signaling pathway and electron transfer carriers. This study provides basic data for the determination of the material basis and gut microbiota regulation of EA′s health effects on UM-A population.
  • LIU Jiejing, WANG Minting, ZHOU Yuting, CHEN Ping, OUYANG Yongchang
    Food and Fermentation Industries. 2023, 49(2): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.030896
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    Lipases possess unique genus features during bacterial evolution. Discovery of new thermophilic lipases represents an important field for lipase research and application. The current methods of isolation and identification of new thermophilic lipases from thermophilic microbial fermentation products and through metagenomic methods are laborious. Based on bioinformatics methods and heterologous expression techniques, the Caldisericum exile genomic data from marine hot springs were screened and evolutionarily analyzed, and it was found that BAL81435.1 (GenBank ID) may encode new thermophilic lipase. The sequence was cloned into pET28(a) vector, and the properties of recombinant lipase were characterized after purification. BAL81435.1 encodes a new thermophilic lipase whose substrates are long-chain (>C12) para-nitrophenyl phosphate (p-NPP), with maximum specificity detected at chain length of C16. Its optimal pH was 8.8 and optimal temperature was 60 ℃. This lipase is thermally-stable between 4 ℃ and 60 ℃ and tolerant to most organic solvents, metal ions, denaturing agents and high salinity, but surfactant-sensitive. This study discovers a novel thermophilic lipase encoded by BAL81435.1, which lays foundation for prospective lipase study and exploitation.
  • WU Wen, ZHU Fengshuai, YU Jiale, LI Heng, GONG Jinsong, XU Zhenghong, SHI Jinsong
    Food and Fermentation Industries. 2023, 49(2): 47-53. https://doi.org/10.13995/j.cnki.11-1802/ts.031405
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    For further expanding the high-efficiency expression of alginate lyase in Bacillus subtilis, a segment of the alginate lyase gene named aly-ih from Isoptericola halotolerans WX was employed to construct an engineered strain of B. subtilis-pMA5-aly-ih. The catalytic activity of the enzyme was successively improved by the strategies of promoter modification and medium optimization. Herein, the enzymatic activity was increased by 4-fold compared with the initial enzyme through replacing the endogenous promoter HpaⅡ by mpr with homologous recombination method. The activity of the recombinase was further increased by 5.1-fold when the copy number of promoter mpr reached 3. The optimized fermentation medium was as following: 16 g/L glycerol, 16 g/L soy peptone, 25 mmol/L Mn2+. With the above conditions, the enzymatic activity of Aly-IH reached 320 U/mL which was 10.7 times as much as the initial enzyme. Aly-IH could efficiently degrade alginate to oligosaccharides with an average degree of polymerization of 2.3. Conclusively, the modified engineered Aly-IH in B. subtilis exerted prominent catalytic performance and potential application.
  • LI Mengyu, YI Li, JI Rimutu
    Food and Fermentation Industries. 2023, 49(2): 54-62. https://doi.org/10.13995/j.cnki.11-1802/ts.031044
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    The aim of this study was to evaluate the antibacterial effect of camel milk-derived lactoferrampin-lactoferricin (LFA-LFC) chimeric peptides against Streptococcus mutans, Streptococcus salivarius, and Streptococcus sobrinus and to investigate the mechanism of action. The molecular properties and secondary structure of the camel milk LFA-LFC chimeric peptide were predicted and characterized. The antibacterial effect of the chimeric peptide was evaluated by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) and plotting the time-lethal curve. The preventive and eliminative effects of the chimeric peptide on biofilm was determined. The action sites of chimeric peptide on bacteria were observed by electron microscopy, and the DNA migration rate of the bacteria was measured. The results showed that MIC of LFA-LFC chimeric peptide were 32, 32, and 64 μmol/L for S. mutans, S. salivarius and S. salivarius, respectively. The MBC were 128, 128, and 256 μmol/L, respectively. The bacteria were lethal after 30 min treated with 1×MIC chimeric peptide concentration. When the chimeric peptide concentration was 128 μmol/L, 80% of biofilm formation was prohibited, and at 512 μmol/L, about 50% of biofilm were eliminated. When 4×MIC chimeric peptide concentrations were used to treat the bacteria, all cell membranes were cleaved and no DNA migration occurred. The camel milk-derived LFA-LFC chimeric peptide showed significant antibacterial effects against the three strains of bacteria; the chimeric peptide could inhibit the growth and reproduction of bacteria by disrupting the bacterial cell membrane and entering the cell to act on the DNA.
  • YUE Tao, WANG Daobing, LI Anjun, JIANG Li, LI Guohui, YUE Hongwei, ZHANG Luoqi, ZHONG Qiding
    Food and Fermentation Industries. 2023, 49(2): 63-67. https://doi.org/10.13995/j.cnki.11-1802/ts.030807
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    In order to support the application of stable isotopic technique in adulteration detection and authenticity assessment of Baijiu, different samples from Baijiu processing, such as distillation, fermentation and storage period, were collected and analyzed by stable isotope ratio mass spectrometry (IRMS), and the characteristic of stable carbon isotope of ethanol was studied. Results showed that there was no isotopic distribution difference between the alcoholic fermentative material and the crude spirits, however, the inverse vapor pressure isotope effect (VPIE) of carbon isotopologues was observed during the distillation, which suggested the sample collected during distillation will not represent the real characteristic of the alcoholic fermentative material; in addition, the carbon isotopic variation in crude spirits/Baijiu samples between different batches was found, and it provides the theoretical basis and application feasibility for Baijiu adulteration detection and authenticity control.
  • ZHANG Jiajia, ZHOU He, YI Wei, SHI Mengmeng, ZHAO Yiping, WEI Shijie, WANG Wei, LI Xuewen
    Food and Fermentation Industries. 2023, 49(2): 68-73. https://doi.org/10.13995/j.cnki.11-1802/ts.029914
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    To explore the effects of 1-methylcyclopropene(1-MCP), high oxygen-controlled atmosphere storage, and their combination on the storage and preservation of “Xiaobai apricot”, the effects of 1 μL/L 1-MCP treatment, high oxygen treatment, and high oxygen treatment combined with 1-MCP at 0 ℃ on fruit firmness, soluble solids content (SSC),titratable acid (TA), vitamin C, respiratory intensity, color change, cell membrane permeability, and commodity rate during 42 d storage of apricot fruit were studied. Results showed that 1-MCP treatment could delay the decreased rate of fruit firmness and vitamin C content (P<0.05) and decrease the respiration rate of “Xiaobai apricot”. High oxygen treatment significantly delayed the changes in fruit firmness, TA content, and peel color (P<0.05). High oxygen treatment combined with 1-MCP could not only delay the decline of nutrients (firmness, TA, and vitamin C) but also keep the change of fruit color, effectively delay the peak of respiration, delay the process of fruit senescence and reduce the respiration rate (P<0.05). Therefore, both 1-MCP and high oxygen have a significant fresh-keeping effect on “Xiaobai apricot”, and the fresh-keeping effect of high oxygen treatment combined with 1-MCP is better than that of a single treatment.
  • BI Huimin, YANG Zongling, FAN Fangyu, ZHANG Xuehao
    Food and Fermentation Industries. 2023, 49(2): 74-81. https://doi.org/10.13995/j.cnki.11-1802/ts.029566
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    In flavonoids microcapsules of Rose sterilis were prepared by spray drying method using nano-SiO2 modified soy protein isolate wall material. The physical properties, the antioxidant activity, and in vitro simulated release ability of the microcapsuleswith differentaddition of nano-SiO2were analyzed. Meanwhile, the microcapsules were characterized by differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Results showed that the comprehensive properties of flavonoids microcapsules were better than that of control samples at 5% of nano-SiO2, and the embedding rate, moisture content, and melting temperature were 95.44%, 4.55%, and 120.7℃, respectively. The addition of nano-SiO2 and microencapsulation had no effect on the antioxidant activity and reducibility of flavonoids. The addition of nano-SiO2 had no effect on the release of microcapsules in simulated gastric conditions, but it could improve sustained-releaseproperties in simulated intestine conditions. The XRD, FTIR, and SEM analysis showed that the embedding effect, mechanical strength, and thermal stability of flavonoid microcapsules were improved with the addition of nano-SiO2.
  • HAN Yue, ZHANG Xiaojun, CHEN Xuechang
    Food and Fermentation Industries. 2023, 49(2): 82-90. https://doi.org/10.13995/j.cnki.11-1802/ts.029648
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    The Solenocera crassicornis were refrigerated at 4 ℃ for 12 d and frozen at -30 ℃ and -45 ℃ for 120 d, respectively.The changes of senses, pH, water retention,total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), K value,and texture in shrimp muscle tissue were compared and analyzed during chilling storage. Results showed that with the increasein the storage period, the pH of muscle from the refrigerated and frozen shrimps both increased continuously, while the increasing rate of frozen shrimp was slightly lower than that of refrigerated shrimp samples. The water retention of shrimp muscle decreased gradually with the prolonging of storage time.The shrimp muscle decreased by 38.32% and 30.88% after being refrigerated for 12 d, and by 61.67% and 52.09% after being frozen for 120 d, respectively. While the TBARS and K values of shrimp increased continuously. Expressed as malondialdehyde (MDA),the shrimp muscle reached 2.56mg MDA/100g and 45.3% after being refrigerated for 12 d and reached 0.98, 0.91 mg MDA/100g, 31.67% and 17.95% after being frozen for 120 d, respectively. The upward trend of all indicators in cold conditions was higher than that in frozen conditions. Results showed that the lower frozen storage temperature was more conducive to the protection of muscle quality texture and quality during storage temperature. The results would provide a theoretical basis for the changes in physicochemical properties and organizational structure of Solenocera crassicornis under different conditions.
  • LIANG Zhengwei, WANG Xiaoman, LIU Xiaosu, ZHANG Shuangyan, MA Yan, CHEN Junwen, ZHANG Guanghui, JIANG Weiwei, ZHAO Yinhe, ZHAO Ming
    Food and Fermentation Industries. 2023, 49(2): 91-98. https://doi.org/10.13995/j.cnki.11-1802/ts.030025
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    To explore the development process of stems and leaves of Panax notoginseng-Polygonatum kingianum composite product, the composition and content of soluble total sugar, saponins, and polyphenols of stems and leaves of Panax notoginseng-Polygonatum kingianum instant powder were analyzed, and its antioxidant activity was determined. A single factor-response surface experiment was conducted to investigate the optimum extraction conditions including ethanol concentration (%), solid-liquid ratio (g∶mL), and extraction time (h) of stems and leaves Panax notoginseng-Polygonatum kingianum. Further, instant powder of stems and leaves of Panax notoginseng-Polygonatum kingianum was obtained by spray drying technology. The total soluble sugar, saponins, and polyphenol contents in the instant powder were determined by ultraviolet spectrophotometry or high-performance liquid chromatography, then the antioxidant activity was determined and sensory evaluation was carried out. The optimal mass ratio of stems and leaves of Panax notoginseng to Polygonatum kingianum by spray drying was 6∶4. Extraction process was as follows: 374.23 g instant powder could be obtained from 1 kg stems and leave of Panax notoginseng-Polygonatum kingianum which extracted by 29% (volume fraction) ethanol with 1∶21 ofsolid-liquid ratios (g∶mL) for 37 h, repeated twice again. The acquisition rates of instant powder were 37.42% with good solubility and sweety within fragrant. The total soluble sugar contents in the instant powder were (55.44±3.21) mg/g. The active components were mainly seven saponins, such as notoginsenoside Fa, Fd, Fc, and ginsenoside Rb1 and five phenolic compounds such as caffeic acid (CA), epicatechin-3-gallate (ECG), and epigallocahechin-3-gallate (EGCG). It was shown that the stems and leaves of Panax notoginseng-Polygonatum kingianum instant powder had good scavenging capacity for ABTS cationic radicals, DPPH free radicals, superoxide anions, and hydroxyl radicals, and the IC50 values were 0.30, 0.63, 0.49, and 1.67 mg/mL, respectively. The extraction process model of stems and leaves of Panax notoginseng-Polygonatum kingianum was optimized, and the instant powder was rich and full of saponins, polyphenols, and soluble sugar. This experiment provided basic research for the stem and leaves of Panax notoginseng and Polygonatum kingianum in the food development field, andprovide scientific support to the development and utilization of characteristic food or drug-food homologous products of Yunnan province.
  • ZHAO Jiansheng, MA Xiangjie, MENG Shaohua, XU Jiao, LI Xin, ZOU Shenzhong, JIANG Yuqin, YUAN Jingyao, ZENG Maomao, CHEN Jie
    Food and Fermentation Industries. 2023, 49(2): 99-105. https://doi.org/10.13995/j.cnki.11-1802/ts.031543
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    Due to different techniques used in the actual production process, the structure and properties of soy protein isolate (SPI) were quite different, which affect the gel-like products induced by transglutaminase (TG). In order to investigate the effect of SPIs with different structures on enzyme-induced protein gels, SPIs with different degrees of denaturation by heat treatment were prepared. The protein composition, surface hydrophobicity, solubility, particle size distribution, gel strength, water holding capacity and gel morphology were studied. The results showed that heat treatment exacerbate the dissociation and aggregation of SPI subunits, resulting in enhanced surface hydrophobicity and decreased solubility of SPI. The particle size increased with the increase of temperature, but decreased when it rose to 95 ℃. The protein gel strength was lowest at 85 ℃ and highest at 95 ℃. For the gel of heat-treated protein at 95 ℃, with the increasing of protein concentration, the gel strength and the number of pores increased. The gel strength increased with the increase of TG concentration, while the water holding capacity was the lowest at TG concentration of 1.80 U/g, and the pores increased. SPI gels incubated at 50 ℃ are stronger than samples incubated at 4 ℃. The results demonstrated that a certain degree of heating denaturation of SPI (especially heat treatment at 95 ℃) is conducive to the formation of protein gels induced by TG, which provides a certain theoretical basis for industrial production.
  • XIAO Dinghao, ZHANG Ruolan, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHONG Tanjun
    Food and Fermentation Industries. 2023, 49(2): 106-112. https://doi.org/10.13995/j.cnki.11-1802/ts.030279
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    To explore the feasibility of stabilizing docosahexenoic acid (DHA)algal oil by co-precipitation protein emulsion, tilapia protein isolate (TPI), three tilapia-soy protein co-precipitation (TSPC2∶1, TSPC1∶1, and TSPC1∶2), and soybean protein isolate (SPI) were used as the emulsifiers, and the TPI, TSPC, andsoy protein isolate-DHA(SPI-DHA) algae oil emulsions were prepared by high-pressure homogenization. The physical stability and oxidation stability of the five emulsions were compared. Results showed that compared with TPI emulsion, the average particle size and creaming index of TSPC-DHA algae oil emulsion decreased (P<0.05), and the absolute value of Zeta potential increased (P<0.05), and the physical stability of the emulsion increased with the increase of the proportion of soybeans in the raw material. Compared with SPI emulsion, the peroxide value and TBARS value of TSPC-DHA algae oil emulsion during storage were significantly lower (P<0.05), and the oxidation stability of the emulsion was significantly improved. TSPC1∶1 and TSPC1∶2 emulsions had no obvious separation at 4 ℃ for 28 d without the content of oxidation products being close to the TPI emulsion, and the emulsion stability was good. Preliminary analysis showed that the soy protein component of the co-precipitated protein could better cover the oil-water interface and improve the physical stability of emulsion during storage, while the fish protein component could slow down the oxidation rate of oil and improve the oxidation stability of emulsion during storage. Therefore, TSPC emulsion had better physical stability than TPI emulsion and better oxidation stability than SPI emulsion, which could be used as a good emulsifier to stabilize DHA algae oil. These results provide a reference for the development of co-precipitated protein functional emulsions.
  • ZHU Yijia, TANG Zequn, CHEN Keke, YANG Xiuqun, TIAN Yifu, YU Deshun
    Food and Fermentation Industries. 2023, 49(2): 113-119. https://doi.org/10.13995/j.cnki.11-1802/ts.029639
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    Five extracts of ginger (Zingiber offcinale Roscoe) from Shuicheng and Guizhou were obtained by different extraction processes, including steam distillation ginger essential oil, ethanol solvent ginger oil, supercritical CO2 ginger oil, supercritical CO2 ginger essential oil, and supercritical CO2 ginger oleoresin. Their yields were 0.86%, 3.56%, 4.78%, 1.27%, and 3.39%, respectively. The chemical compositions of five extracts were qualitatively normalized by GC-MS, and gingerol compounds were quantified by HPLC. 39, 45, 48, 50, and 46 compounds were detected by GC-MS for five extracts, respectively. The GC-MS chromatograms, 21 components with a content of more than 1% in the chemical compositions by normalization method and the quantitative detection results for gingerols by HPLC were statistically analyzed and compared. Results showed that the chemical compositions of steam distillation ginger essential oil and supercritical CO2 ginger essential oil, ethanol solvent ginger oil and supercritical CO2 ginger oil were similar to each other, and supercritical CO2 ginger oleoresin was different. By supercritical CO2 selective extraction and separation process, one-time could get ginger essential oil with 6-gingerol content of 42.05 mg/g and ginger oleoresin with 170.98 mg/g, respectively, which showed a high separation and enrichment efficiency for gingerols in ginger. By adjusting the extraction process parameters, three extracts of ginger oil, ginger essential oil and ginger oleoresin rich in gingerols could be obtained from ginger by supercritical CO2 extraction. It is the preferred process for the extraction and separation of volatile and fat-soluble bioactive components in ginger.
  • XIA Zhen, CHEN Bingbing, HUANG Wen, KANG Ao, LIANG Xingtang, YIN Yanzhen, TANG Dejian, MENG Li, LIU Guo, CAO Yong, MIAO Jianyin
    Food and Fermentation Industries. 2023, 49(2): 120-128. https://doi.org/10.13995/j.cnki.11-1802/ts.030065
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    To develop selenium-enriched oyster peptides with antioxidant and angiotensin converting enzyme (ACE)inhibitory activities, selenium-enriched oyster peptides were prepared from selenium-enriched oyster protein, and its selenium content, amino acid composition, antioxidant activity, and ACE inhibitory activities were evaluated. Results showed that the optimal enzymatic conditions were as follows: Hydrolysis time of 4 h,temperature of 37 ℃, enzyme/substrate ratio of 0.5%, pH 1.0, and substrate mass concentration of 7 g/100mL. The selenium-enriched oyster peptidesprepared under these conditions were rich in hydrophobic and acidic amino acids related to antioxidant and ACE inhibitory activities, and the EC50 values for scavenging DPPH radicals and ABTS cation radicals were 1.365 and 1.074 mg/mL, respectively. Selenium-enriched oyster peptides showed good cellular antioxidant activity (EC50: 1.114 μg/mL) and had a significant protective effect on oxidative damage of HepG2 cells in a dose-effect relationship. In addition, selenium-enriched oyster peptides showed strong ACE inhibitory activity, which might be intrinsically related to its good antioxidant activity. Selenium-enriched oyster peptides have good antioxidant and antihypertensive activities, which lay a preliminary foundation for the further study of selenium-enriched peptides from oysters, and provide a theoretical basis for the development of natural selenium-enriched nutritional health food.
  • ZHANG Haoran, ZHU Xiaohan, ZHANG Yuewei, LI Lin, LI Ling, CHENG Leqin
    Food and Fermentation Industries. 2023, 49(2): 129-137. https://doi.org/10.13995/j.cnki.11-1802/ts.030121
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    Rare ginsenosides Rg5 and 20(S)-Rg3 are selectively prepared from PD-type saponins with hydrochloric acid as a catalyst. The effects of acid concentration, ethanol concentration, reaction temperature, and reaction time on the preparation of ginsenoside 20(S)-Rg3 and Rg5 were mainly explored, and the formation mechanism of ginsenoside Rg3 was studied by the isotope labelling method. Results showed that when the concentration of PD-type saponin was 15 mg/mL, the concentration of HCl was 0.02 mol/L, the concentration of ethanol was 99%, the reaction temperature was 60 ℃, and the reaction time was 3.5 h, the yields of 20(S)-Rg3 and Rg5 were 15.32% and 50.12%, respectively, with a de value up to 98.28% for 20(S)-Rg3. The reaction mechanism of the isotope labelling method showed that ginsenoside Rg3 was highly stereoselectively prepared from PD saponin under the catalysis of hydrochloric acid viaan SN2 mechanism. Using this method, 20(S)-Rg3 could be obtained with high stereoselectivity while Rg5 was obtained, which had the advantages of low-cost and easy-to-obtain catalyst, simple operation, etc., and provided a new idea for the one-step synthesis of a variety of high-activity rare ginsenosides.
  • XING Xin, WANG Luliang, ZHANG Bingyan, YUAN Xinjie, CHU Qi, SUN Shuyang
    Food and Fermentation Industries. 2023, 49(2): 138-145. https://doi.org/10.13995/j.cnki.11-1802/ts.031126
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    Biogenic amines (BA) are widely present in fermented food including wine. The consumption of wine with high BA concentration may cause health concerns, such as cardiac palpitations, respiratory distress, etc. In recent years, concerns about food safety together with consumer demand for safer and healthier products have promoted studies to decrease BA levels in wines. Our previous studies showed that a novel glyceraldehyde triphosphate dehydrogenase (GAPDH) from Lactobacillus plantarum has the ability of BA degradation. However, pure GAPDH cannot be directly applied to wine-making due to a high production cost and a low resistance to wine environments. Immobilization of GAPDH onto Fe3O4 magnetic nanoparticles (GAPDH@Fe3O4) has the potential to solve the above problems. Therefore, in this paper, GAPDH@Fe3O4 was applied to the aging process of cherry wine-making, and its influences including reuse batch on the BA concentration, basic composition, volatile profile, phenol content and sensory property of resultant wines were examined. Eight BAs involving histamine, tyramine and putrescine were detected in those wines by high performance liquid chromatography, and the degradation rate by the firstly use of GAPDH@Fe3O4 reached 18.6%-55.2%. After 10 times of enzyme recycling, the degradation rate still maintained 6.4%-17.1%. Volatile components in the cherry wines were determined by gas phase ion mobility chromatography (GC-IMS), and a total of 37 compounds were identified including esters, alcohols, aldehydes, ketones, acids and heterocycles. The content of ethyl acetate, isobutyl acetate, 3-methylthiopropanol, n-hexanol, benzaldehyde, butyric acid, α-pinene and several others were decreased by 15.6%-34.5% when immobilized GAPDH was firstly treated. And no significant difference was found between the cherry wine resulting from the treatment of GAPDH@Fe3O4 of 10 recycling and the untreated wines. As for phenols, six compounds including gallic, protocatechuic and chlorogenic acids were quantified, and no significant difference was found between the enzyme treated and untreated wine samples. Finally, an evaluation panel composed of 11 experts were asked to rate wines’ sensory characteristics, and almost no difference was detected in either individual attribute or overall aroma between cherry wines treated with immobilized GAPDH and untreated one. Above all, all the data from our study prove that GAPDH@Fe3O4 possesses the advantage of high BA degradation efficiency and high reusability in actual wine-making process, and no negative impact was exerted to wine quality. Therefore, this immobilized enzyme has a great potential for widely used for BA reduction and control in food industry.
  • QIU Ting, ZHANG Zhongming, ZHANG Weibing, SONG Xuemei, WANG Ying, WEN Pengcheng
    Food and Fermentation Industries. 2023, 49(2): 146-151. https://doi.org/10.13995/j.cnki.11-1802/ts.031152
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    Cold chain storage and transportation have been widely used in the production process of various dairy products. The refrigeration time has an important impact on the physical and chemical quality of raw milk and cheese. In this study, yak milk refrigerated for 24, 48, and 72 h was used as raw material to make hard cheese and studied its physical and chemical indexes during the ripening process of hard cheese. The results showed that during the cheese ripening period of 0-6 months, the moisture content and fat content showed a decreasing trend, while the NaCl content showed an increasing trend. The pH value decreased in the early stage of maturity, and gradually increased in the later stage of maturity. The pH 4.6 soluble nitrogen, 12% trichloroacetic acid soluble nitrogen, and free amino acids showed an increasing trend. During the whole ripening process, the pH 4.6 soluble nitrogen, 12% trichloroacetic acid soluble nitrogen, and total free amino acid content of three groups of yak milk hard cheese were always 72 h refrigerated group>48 h refrigerated group>24 h refrigerated group. This study is to be of theoretical reference for the refrigeration of yak milk and its application in cheese processing.
  • XU Chao, ZHANG Shaobing, MENG Jun, WANG Jingli, ZHU Mengxi
    Food and Fermentation Industries. 2023, 49(2): 152-158. https://doi.org/10.13995/j.cnki.11-1802/ts.031305
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    In order to screen out lactic acid bacteria with good antioxidant effect and cholesterol-degrading ability, Lactobacillus kefir BNCC 190565, Lactobacillus acidophilus ATCC 4356, Lactobacillus buchneri BNCC 187964, Lactobacillus casei CICC 23184, Lactobacillus plantarum subsp. plantarum CICC 20279 were evaluated with the commercial strain Lactobacillus rhamnosus GG as a positive control. The evaluation indexes included basic probiotic characteristics, hydroxyl radical scavenging ability, reducing ability and DPPH scavenging rate, cholesterol degradation ability and inhibition of α-glucosidase. The results showed that L. acidophilus ATCC 4356 and L. plantarum subsp. plantarum CICC 20279 had the best gastrointestinal tolerance and good probiotic characteristics; L. acidophilus ATCC 4356, L. plantarum subsp. plantarum CICC 20279 and L. casei CICC 23184 had better antioxidant capacity; The cholesterol degradation rate of the six strains were all above 50%, showing a strong cholesterol degradation ability; The α-glucosidase inhibition rate of L. brucei BNCC 187964 was significantly higher than that of L. rhamnosus GG, and the other four strains showed no significant difference with L. rhamnosus GG. The comprehensive comparison of various indexes indicated that L. acidophilus ATCC 4356 and L. plantarum subsp. plantarum CICC 20279 have outstanding properties and strong potential for application.
  • YANG Ni, LI Ying, ZHU Jiawen, ZHOU Xianjia, BAI Jiarui, LIU Yang, XI Zhumei
    Food and Fermentation Industries. 2023, 49(2): 159-165. https://doi.org/10.13995/j.cnki.11-1802/ts.029867
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    To explore the effects of different doses of Lycium barbarum and seabuckthorn on the immune function of mice, mice were orally given 0.35, 0.70, and 1.05 g/kg·BW of Lycium barbarum and seabuckthorn capsule powder for 30 d, and the organs/body weight ratio was measured respectively. The indexes of mice were determined by ConA-induced spleen lymphocyte transformation test, delayed-type hypersensitivity (DTH) induced by DNFB, serum hemolysin test, carbon clearance ability test, antibody-producing cells test, NK cell activity test, and peritoneal macrophage phagocytosis of chicken red blood cells test. Results showed that compared with the negative control group, the high-dose group (1.05 g/kg·BW) could significantly enhance the ConA-induced splenic lymphocyte transformation ability, DTH reaction induced by DNFB, phagocytosis rate, phagocytosis index, carbon clearance phagocytosis index, NK cell activity and the number of antibody-producing cells, and the differences were significant (P<0.05). The middle-dose group (0.70 g/kg·BW) could significantly increase the number of antibodies in mice, and the differences were significant (P<0.05), which indicated that the product was positive for both cellular and humoral immune function, and had the effect of enhancing immunity. This study finally proved that the compatibility of Lycium barbarum and seabuckthorn could be used to develop immunity-enhancing products.
  • YI Jinzhi, CHENG Zhimin, CHEN Yanrong, WANG Jianhui, LI Changzhu, XIAO Zhihong, LIU Dongmin, FANG Fang, LI Siyuan
    Food and Fermentation Industries. 2023, 49(2): 166-172. https://doi.org/10.13995/j.cnki.11-1802/ts.031448
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    Plant essential oil is considered as an effective potential substitute for chemical antibacterial agents since it has many superior properties. Zanthoxylum bungeanum is used to treat oral diseases in traditional Chinese medicine. However, there were few studies on the application of Z. bungeanum essential oils (ZBEOs) in the treatment of halitosis. To study the antibacterial and antibiofilm activities of ZBEOs against the halitosis-causing bacteria, ZBEOs were extracted by steam distillation from different provinces of Chine, i.e. Gansu (ZB1), Yunnan (ZB2), Shanxi (ZB3), and Shaanxi (ZB4). The chemical composition of ZBEOs were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of ZBEOs against the halitosis-causing bacteria were determined by the broth dilution methods. The most effective one was selected to further investigate its antibacterial and antibiofilm activities. The microstructure of the halitosis-causing bacteria and biofilm were observed by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), respectively. The results showed that 55, 67, 67, and 80 components (relative content greater than 0.10%) were identified from ZB1EO, ZB2EO, ZB3EO and ZB4EO, respectively, accounting for 95.98% to 97.16% of the total components. The tested ZBEOs were rich in linalool (4.68%-22.75%), β-myrcene (5.31%-17.02%) and limonene (5.76%-9.78%). Among them, ZB2EO exhibited excellent inhibitory activities against the halitosis-causing bacteria. The MIC value of ZB2EO against Fusobacterium nucleatum and Porphyromonas gingivalis were 1 and 2 mg/mL, and the MBC value were 1 and 4 mg/mL, respectively. ZB2EO (1×MIC) added in the lag phase and log phase of the halitosis-causing bacteria can effectively inhibit their proliferation. ZB2EO (1×MIC) could be irreversibly damaged the microstructure of F. nucleatum and P. gingivalis. 50% minimum biofilm eradication concentration (MBEC50) of ZB2EO against F. nucleatumand P. gingivalis were 4 and 8 mg/mL, respectively. After ZB2EO (1×MBEC50) treatment, the biofilms of the halitosis-causing bacteria were thin, and the biomass decreased. This study shows that ZBEOs can effectively inhibit the growth of the halitosis-causing bacteria and eradicate the preformed biofilm. In conclusion, ZBEOs have effective antibacterial and antibiofilm activities against the two halitosis-causing bacteria, which may provide a theoretical basis for the development and utilization of ZBEOs in the prevention and treatment of halitosis.
  • ZHENG Runmin, DAI Yiyi, XIE Qihui, PENG Luqiu, WANG Chengming
    Food and Fermentation Industries. 2023, 49(2): 173-180. https://doi.org/10.13995/j.cnki.11-1802/ts.031473
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    The changes in nutritional quality and functional properties of raw pulp okara were studied during 0-72 h fermentation by using Actinomucor elegans in combination with Zymomonas mobilis, which were analyzed according to the changes in enzyme activity. The results showed that crude protein content and protein molecular weight of okara declined gradually. Soluble protein content increased first and then decreased, reaching the peak of 11.01 mg BSA/g at 60 h. Amino acid nitrogen content increased gradually and reached 0.31 g/100g at 72 h. The crude fat content gradually decreased from 0 h to 48 h of fermentation, and then remained at about 7%. The insoluble dietary fiber was gradually converted to soluble dietary fiber, and both stabilized after fermentation for 48 h, when the contents were 54.74% and 7.07%, respectively. The soluble total sugars content and reducing sugars content showed a decrease and then an increase, reaching 80.26 mg glucose/g and 7.55 mg glucose/g, respectively, at 72 h. The water holding capacity and oil holding capacity reached their peaks at 48 h of fermentation with 10.36 g/g and 6.04 g/g, separately. Water solubility and swelling capacity improved gradually, reaching 21.36% and 8.82 mL/g at 72 h of fermentation, respectively. The determination of enzyme activity revealed that microorganisms can produce proteases, lipases, and cellulases with gradually growing activity during the fermentation process, explaining the changes in nutritional quality and functional characteristics of raw pulp okara. The results of this research provide some theoretical and technical support for the microbial modification, process optimization, and product development of raw pulp okara.
  • XU Xiaoyin, TIAN Zhengfu, ZHANG Huiling
    Food and Fermentation Industries. 2023, 49(2): 181-186. https://doi.org/10.13995/j.cnki.11-1802/ts.029932
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    This paper aimed to study the in vitro antioxidant activity of Cerasus humilis and the protective effect of carbon tetrachloride-induced liver injury in mice. In vitro antioxidant studies hadshownprocyanidin standard scavenging ability>procyanidin sample>ascorbic acid.Sixty male ICR mice were randomly divided into six groups including normal,model,positive control,and low-, medium-and high-dose groups.The liver injury model was induced by intraperitoneal injection of CCl4,dosing lasted five weeks, and the animals were then killed after overnight fasting of 18h.Blood samples were collected from the heart to determine the activities of alanine aminotransferase(ALT),and aspartate aminotransferase(AST) in the serum of mice.Liver tissue homogenate was prepared to measure the content of total superoxide dismutase(SOD) activity,glutathione peroxidase(GSH-Px) activity,and malondialdehyde (MDA) concentration.Compared with the model group,thehigh-dose group′s ALT and AST activities in the serum decreased significantly(P<0.01),medium-and high-dose group′s SOD and GSH-Px activities in the serum decreased significantly(P<0.01),it showedtheextraction ofproanthocyanidins from Cerasus humilis had significant protective effects against CCl4-induced liver injury in male ICR mice.
  • ZHANG Huanhuan, ZHANG Ling, HUANG Taocui, GAO Feihu, ZHANG Xuemei, LI Xue, YANG Shixiong, LIANG Yexing
    Food and Fermentation Industries. 2023, 49(2): 187-194. https://doi.org/10.13995/j.cnki.11-1802/ts.031088
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    Fragrant rapeseed oils were prepared from 6 different varieties of rapeseed under the same process conditions. The volatile flavor components of six kinds of fragrant rapeseed oil were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS), and the key flavor compounds in rapeseed oil were determined by relative odor activity value(ROAV). Then combined with principal component analysis and sensory evaluation, the overall aroma differences between low erucic acid fragrant rapeseed oil and high erucic acid fragrant rapeseed oil and among different varieties of low erucic acid fragrant rapeseed oil were discussed. Results showed that a total of 41 volatile flavor components were identified in the six kinds of fragrant rapeseed oil, mainly including glucosinolate degradation products, heterocyclic compounds, benzene ring compounds and ketones. The key flavor substances of six kinds of fragrant rapeseed oil were determined by ROAV. The common key flavor substances of number 1-5 oil which are low erucic acid rapeseed oil included 2-methylpyrazine, 2-ethyl-6-meyhylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, furfural, benzenepropanenitrile, and 2-methoxy-4-vinyl phenol. The number sixoilwhichwas high erucic acid rapeseed oil had three key components, including 4-isothiocyanato-1-butene, benzenepropanenitrile, and 2,3,5-trimethylpyrazine. Principle component analysis and sensory evaluation showed that the overall aroma of low erucic acid rapeseed oil was significantly different from traditional high erucic acid rapeseed oil. Traditional fragrant rapeseed oil had sulfur and spicy flavor, and there were also differences among different varieties of low erucic rapeseed oil, but all had roasted nutty flavor.
  • REN Shuning, SONG Yongcheng, LI Yuan, XING Yage, BI Xiufang
    Food and Fermentation Industries. 2023, 49(2): 195-201. https://doi.org/10.13995/j.cnki.11-1802/ts.029048
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    Using seabuckthorn and Hami melon as raw materials, a seabuckthorn Hami melon compound juice was developed through sensory evaluation and analysis. The juice was treated with ultra-high pressure (UHP,500 MPa,5 min) and thermal processing (TP,90 ℃,1 min). The changes in sterilization effect, color and active components before and after treatment and within 15 d of storage were analyzed. Results showed that after UHP and TP, the total number of colonies in seabuckthorn Hami melon compound juice was less than 1 lg CFU/mL, and the total number of colonies after 15 d of storage also met the requirements of the national standard. There was no significant change in pH value and soluble solid content before and after storage (P>0.05). Compared with the untreated group, the effect of UHP treatment on the color of seabuckthorn Hami melon compound juice was less than that of the TP group. The color of UHP-treated samples was more stable than that of the TP group during storage. During storage, vitamin C, total phenols, total flavonoids, and antioxidant activity decreased. The retention rates of vitamin C, total phenols, total flavonoids, and antioxidant activity were 75.48%, 74.54%, 84.16%, and 92.75%, respectively. Therefore, UHP is a sterilization method that can maintain the quality of seabuckthorn Hami melon compound juice.
  • JIANG Lingyan, ZHU Xiang, ZHAO Lin, WEN Chenggang, YOU Shuang, XIE Tianfang, DAI Qian
    Food and Fermentation Industries. 2023, 49(2): 202-211. https://doi.org/10.13995/j.cnki.11-1802/ts.030190
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    In the presentwork,Zanthoxylum armatum oil was produced by freshly squeezing(FS), deep frying (DF), and CO2 supercritical fluid extraction (SCFE), using freshfruit of Z. armatum as raw materials. The HPLCand headspace solid-phase microextraction-gaschromatography-mass spectrometry (HS-SPME-GCMS) were used to compare and analyze the numb components and volatile components of the Z. armatum oil. Results showed that hydroxy-α-sanshool appeared as the main numb component in 3 kinds of Z. armatum oil (P<0.05). Hydroxy-α-sanshool [(605.02±7.940) mg/g], hydroxy-β-sanshool [(48.76±0.673) mg/g], and hydroxy-γ-sanshool [(1.58±0.004) mg/g] of the Z. armatum oil produced by CO2 SCFE were significantly higher than the other two kinds of Z. armatum oil. A total of 143 volatile components were revealed. There were differences in species and content, but the main volatile components were linalool (17.20%-30.04%) and D-limonene (16.54%-20.95%). The differences between the numb components and volatile components make the sensory qualities of the 3 kinds of Z. armatum oil different. This study provides the quality data basis for the Z. armatum oil quality standardization inthe processing industry.
  • LI Kui, WEI Daiwei, LI Shuqi, ZHANG Huiling
    Food and Fermentation Industries. 2023, 49(2): 212-217. https://doi.org/10.13995/j.cnki.11-1802/ts.029262
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    Different proportions of plum fruit proanthocyanidins were added to the potato (Qingshu No. 9). Through in vitro simulated digestion experiments, the digestion characteristics of plum proanthocyanidins combined with potato starch were studied and analyzed. Scanning electron microscope (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and AutoDock Vina software explored the mechanism of plum proanthocyanidins inhibiting starch digestion in potatoes. Results showed that the slow digestion starch (RDS) content in potatoes decreased significantly with the increase of the amount of plum proanthocyanidin, while the slow digestion starch (SDS) and resistant starch (RS) content increased. The results of FTIR and XRD indicated that the plum proanthocyanidins may combine with potato starch through non-covalent forces such as hydrogen bonds. In addition, AutoDock Vina software was used to carry out molecular simulation docking treatment of plum proanthocyanidin and α-amylase. Results showed that the docking site was located in the hydrophobic cavity of the amylase protein structure, and the plum proanthocyanidins inhibited the α-amylase activity through covalent binding and non-covalent effects.
  • ZHANG Shuhong, WANG Longqiong, DING Desheng, HE Xiaoling, CAI Tian, ZHANG Hua, CHEN Kewei
    Food and Fermentation Industries. 2023, 49(2): 218-225. https://doi.org/10.13995/j.cnki.11-1802/ts.030751
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    Breast milk can provide all the nutrition needed for the infant in the first 6 months after birth, and is the best choice for the healthy growth and development of newborns and infants. A systematic qualitative and quantitative analysis of cholesterol and cholesteryl esters in breast milk was conducted byultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS). The composition and content differences of cholesterol and cholesteryl esters in different lactation stages (1-7 d of colostrum, 8-15 d of transition milk, and after 16 d of mature milk) were analyzed. Results showed that besides cholesterol, there were 13, 11, and 7 kinds of trace cholesteryl esters in colostrum, transitional milk, and mature milk, respectively, and the contents of cholesteryl tetracosanoate (C24∶0) and cholesteryl palmitate (C16∶0) were the highest in the whole lactation period. There were big individual differences in the contents of cholesterol and cholesteryl esters in breast milk, but the contents of cholesterol and cholesteryl esters in colostrum werethe highest overall. Furthermore, there was a certain correlation between different cholesteryl esters, especially between the cholesteryl docosenoate (C22∶1) and cholesteryl stearate (C18∶0) (P=0.88). This study could provide a reference for the development of infant formula food.
  • FANG Jiaqi, ZHANG Min, ZHENG Kai, JIA Miao, LI Qixun, LI Yushen, WANG Hongting
    Food and Fermentation Industries. 2023, 49(2): 226-233. https://doi.org/10.13995/j.cnki.11-1802/ts.030567
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    To investigate the oxidative stress and lipid peroxidation of Sinonovacula constricta under acute temperature stress, and to compare the antioxidative physiological response of different tissues of Sinonovacula constricta,the temporarily cultured Sinonovacula constrictawas divided into 5 groups. After temperature stress in a water bath at 25, 28, 30, 32, and 35 ℃, malondialdehyde (MDA) content, hydrogen peroxide(H2O2) content, superoxide dismutase (SOD) activity, catalase (CAT) activity, glutathione peroxidase (GPX) activity, glutathione (GSH) content, and total antioxidant capacity (T-AOC) were determined in the gill, digestive gland, and mantle tissue of Sinonovacula constricta. Results showed that the SOD, CAT, GPX, T-AOC activity, and GSH content of Sinonovacula constricta were the highest in the digestive gland under the temperature stress of 25-35 ℃. The SOD, T-AOC activity, and GSH content increased first and then decreased with the increase intemperature, and was the highest at 28 ℃. The CAT activity decreased with the increase intemperature, and then reached the minimum (19.87 U/mg) at 35 ℃. The trend of GPX activity was opposite to that of CAT activity, which was positively correlated with stress temperature and reached the maximum (172.36 U/mg) at 35 ℃. The level of MDA content was the highest inthe mantle, followed by gills, and the lowest inthe digestive gland, and all of them reached the maximum at 35 ℃. Compared with the mantle and gills, the digestive glands responded to oxidative stress in a timely manner, activated the antioxidant defense system and removed excess reactive oxygen species in vivo, and the overall antioxidant capacity was better.
  • WANG Gennyu, XU Chunming, ZHOU Cheng, YANG Jiawei, ZHANG Xin, CHANG Xuan
    Food and Fermentation Industries. 2023, 49(2): 234-238. https://doi.org/10.13995/j.cnki.11-1802/ts.029752
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    Chitosan was loaded on the surface of montmorillonite to prepare chitosan-modified montmorillonite and characterized by scanning electron microscope(SEM) and X-ray diffraction(XRD)to explore the application of modified montmorillonite in decaffeinated tea beverages.Results showed that chitosan was not inserted between the montmorillonite layer, but was adsorbed on the surface of the montmorillonite by charge interaction to form a composite adsorbent. The more chitosan loaded by montmorillonite, the weaker the adsorption capacity for caffeine and the stronger the adsorption capacity for tea polyphenols. The mass ratio of 1∶0.01 (montmorillonite∶chitosan) was the best, at this ratio, the caffeine removal rate was about (96.01±1.8)% and the tea polyphenols retention rate was (84.52±1.01)%. In addition, compared with montmorillonite, chitosan-modified montmorillonite could significantly inhibit the dissolution of iron ions. Sensory evaluation showed that tea beverages had better color brightness, aroma, and overall taste, which were treated with chitosan-modified montmorillonite.
  • ZHAO Jinhua, WEI Liang, XU Ning, MA Zhenping, LIU Jun
    Food and Fermentation Industries. 2023, 49(2): 239-245. https://doi.org/10.13995/j.cnki.11-1802/ts.031326
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    L-homoserine is an important non-proteinogenic amino acid, that has been widely used in the fields of food, feed, pharmaceutical, agricultural and chemical industries. In recent years, microbial fermentation as a promising synthetic route for L-homoserine production has attracted great attention due to its environmentally friendly process. For construction and selection of L-homoserine-hyperproducing strains, a large number of L-homoserine fermentation samples need to be analysed and compared. However, there were few reports on the detection method of L-homoserine up to now. In this study, we coupled cystathionine γ-lyase and lactic dehydrogenase to develop a rapid method for the detection of L-homoserine. After the systematic optimization of the components in the detection system, the best reaction conditions were determined as: cystathionine γ-lyase 12 U/mL, lactic dehydrogenase 50 U/mL, NADH 0.5 mmol/L, PLP 0.1 mmol/L, temperature 40 ℃, pH 7.5. The detection method constructed in this study showed a good liner relationship in the range of L-homoserine of 0.005-0.1 g/L with R2=0.998 2, which provides important technique supports for the analysis of L-homoserine concentration and the breeding of L-homoserine-hyperproducing strain.
  • SUN Bo, MA Sitong, SONG Jia, WANG Hui, MIAO Haijiang, YANG Zhaoyong, ZHAO Chen
    Food and Fermentation Industries. 2023, 49(2): 246-250. https://doi.org/10.13995/j.cnki.11-1802/ts.031125
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    A method for the determination of polaramycin A from Streptomyces hygroscopicus (LP-93) fermentation broth by HPLC was established in this work. C18 column (250 mm×4.6 mm, 5 μm) and acetonitrile-water (45∶55) mobile phase were employed, as well the related parameters: flow rate of 1.0 mL/min, detection wavelength of 220 nm, injection volume of 10 μL, and column temperature of 30 ℃. On this basis, a high performance preparative chromatography (HPPC) purification method of polaramycin A was also established, in which C18 column (250 mm×21.2 mm, 7 μm), a flow rate of 15 mL/min and injection volume of 3 mL were employed. Further, the purified fraction was qualitatively analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometer (UPLC-Q-TOF). The results showed that the method exhibited good linearity with a coefficient of determination (R2=0.999 8) in the range of 2.5-500 mg/L. The average recoveries of the analyte were between 90.53%-101.96%, with relative standard deviation (RSD) less than 2%. Polaramycin A solution with high purity was obtained, with an average purity of 87.52% and an average yield of 71.84%. MS1 and MS2 spectra of polaramycin A were acquired. The method is rapid, simple, and accurate, which can be used for the determination of polaramycin A from S. hygroscopicus fermentation broth, and it provides a reference for the purification of this natural product.
  • LIU Yujia, YE Le, BAO Zhiying, WANG Yuenan, GUO Jun
    Food and Fermentation Industries. 2023, 49(2): 251-256. https://doi.org/10.13995/j.cnki.11-1802/ts.030255
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    Bactrian camel milk is rich in nutrition and has certain healthy functions and remedy effects, however, its composition lacks systematic determination and evaluation. A total of 155 Bactriancamel milk samples were collected from Evenk Banner of Hulun Buir, Alxa Left Banner, and Wuhai in Inner Mongolia,and 101 Holstein milk and 34 Sannon goat milk were collected for comparative studies. Four nutrient groups, such as routine nutrients, fatty acids, amino acids, and minerals were determined by national standard methods, descriptive statistics, and principal component analysis. As result, each nutrientgroup could cluster the three kinds of milk samples by species in the three-dimensional space, meaningthat all nutrients of milk had species peculiarity and implying that it was feasible to discriminate species authenticity of milk by the nutrient group. The contents of protein, fat, lactose, moisture, and ash ofBactriancamel milk were (3.60±0.98), (4.90±1.74), (4.98±0.64), (85.55±2.66),and (0.85±0.10) g/100g respectively. The contents of fat, lactose, and ashof Bactrian camel milk were significantly higher than those of Sannon goat and Holstein milk (P<0.05). C15∶0, C16∶1, C18∶0 and C18∶3n3 of Bactriancamel milk were significantly higher than those of Sannon goat and Holstein milk (P<0.05). The contents of essential amino acids Met and Ile, and non-essential amino acids Asp, Pro, Tyr, and Arg in Bactrian camel milk were significantly higher than those in Holstein and Sannon goat milk (P<0.05). The contents of Ca, Zn, and I of Bactrian camel milk were significantly higher than those of Holstein milk (P<0.05). The study obtained highlyreferable statistical parameters of the composition of Bactriancamel milk.
  • ZHANG Yuyu, HONG Yongzhong, YONG Chengjian, CHEN Zebin, LIU Jiani, SU Yuan
    Food and Fermentation Industries. 2023, 49(2): 257-263. https://doi.org/10.13995/j.cnki.11-1802/ts.029827
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    To explore the quality changes of blueberry fruits during cold storage, “Sharp Blue” blueberry fruits were fumigated with 1-methylcyclopropene(1-MCP) at concentrations of 0.5, 1.0, and 1.5 μL/L, respectively. Combined with multivariate statistical analysis, the effect of 1-MCP on the quality of blueberry fruits during cold storage was studied. Results showed that compared with the control group (CK), 1-MCP treatment could significantly maintain the decrease of titratable acid and vitamin C contents, delay the increase of relative conductivity and respiration rate, delay the peak of respiration and ethylene release, and delay the decrease of polyphenol oxidase (PPO) and peroxidase (POD) activities. Inhibiting the increase of malondialdehyde (MDA) content can effectively delay the senescence of blueberry fruit. Principal component analysis extracted two factors with characteristic values greater than 1, and the cumulative variance contribution rate reached 93.262%, which could fully reflect the important information of the original data. Correlation analysis showed that the relative conductivity was significantly positively correlated with respiratory intensity, ethylene release, PPO, POD, and MDA. According to the quality indexes of frozen blueberry fruit, the control group and the treatment group were analyzed by cluster analysis, which could be divided into 3 groups. In conclusion, 1.0 μL/L 1-MCP fumigationhad the best effect on the postharvest refrigerated quality of blueberry fruits.
  • HU Lei, XIE Qingchao, LIU Haiquan, ZHAO Yong
    Food and Fermentation Industries. 2023, 49(2): 264-270. https://doi.org/10.13995/j.cnki.11-1802/ts.031530
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    An analytical method was developed for the simultaneous determination of six cholesterol oxides (COPs) in crab meat by solid-phase extraction-gas chromatography-triple quadrupole tandem mass spectrometry (SPE-GC-MS/MS). The extractant was a mixture of methanol and chloroform (1∶2, V/V). The clean-up effect of three different SPE columns was compared, and a Poly-Sery HLB solid phase extraction column was used. The clean-up effect of three clean-up reagents, namely, n-hexane-ethyl ether, n-hexane-ethyl acetate, and n-hexane, was compared, and n-hexane-ethyl ether was selected as the clean-up reagent. The elution effect of ethyl acetate, acetonitrile, and acetone was compared, acetone was selected as the eluent and the elution volume was determined to be 6 mL. The eluted samples were derivatized by bis(trimethylsilyl)trifluoroacetamide, and reasonable chromatographic working conditions were set up to detect the major ions of the six COPs using single ion detection mass spectrometry scanning mode. Results showed that the working concentrations of the six COPs were linear in the range of 0.2-10.0 μg/mL with their corresponding quantitative peak areas, the limits of detection (LOD) were in the range of 0.08-3.6 ng/g, the average recoveries were 77.64%-93.54% and the relative standard deviations (RSD) were 2.34%-8.25%. The method can satisfy the quantitative analysis of COPs in crab meat.
  • JIANG Wei, LIU Yao, LIU Zhongyan, ZENG Shaogeng, XIONG Jianfang, QIAO Fu
    Food and Fermentation Industries. 2023, 49(2): 271-279. https://doi.org/10.13995/j.cnki.11-1802/ts.033368
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    The consumption of mussels contaminated with diarrheal shellfish poisons can cause adverse effects on human health. It is necessary to identify mussels contaminated with poisons. To explore a new method for the identification of shellfish poisons, in this paper, the nondestructive identification of shellfish poisons was realized by combining near-infrared spectroscopy and chemometrics. Taking the fresh mussels as the research object, the near-infrared spectrometer was used to collect the reflection spectrum data of healthy mussels and mussels contaminated with diarrhea shellfish poisons. The spectral preprocessing method combining Savitzky-Golay convolution smooth derivation and standard normal variable transformation was used to eliminate the interference factors in the spectrum. Margin influence analysis (MIA) combined with succession projections algorithm (SPA) was used to reduce the dimension of the data. The identification model of diarrhea shellfish poisons was constructed by the partial least squares linear discriminant analysis (PLS-LDA) method and compared with the identification models by support vector machine and random forest. Results showed that using the MIA-SPA-PLS-LDA method, 100% identification of shellfish toxins could be achieved. Results showed that the MIA-SPA-PLS-LDA method could make the identification accuracy of diarrhea shellfish poisons reach 100%. Therefore, the MIA-SPA-PLS-LDA method can be used to establish an accurate identification model of diarrhea shellfish poisons, which provides a new way for the rapid identification of diarrhea shellfish poisons, and also provides a reference for the subsequent identification and analysis of toxins in various shellfish products.
  • LI Jinxue, LYU Ze, WANG Weixiong, YIN Liping, WANG Yanling, TANG Yang, DANG Guofang, FANG Chuanchuan, WU Yun
    Food and Fermentation Industries. 2023, 49(2): 280-287. https://doi.org/10.13995/j.cnki.11-1802/ts.031490
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    To evaluate the novel (pervaporation membrane separation technology) and the traditional (high-temperature distillation technology) technologies on aroma substances of Thompson seedless spirit, this study used gas chromatography-ion mobility spectrometry (GC-IMS) technology and sensory method to analyze and compare the aroma substances and physical and chemical indexes of the fermented liquor, hoping to provide the reference for the novel technology on grape spirit. The GC-IMS results showed a significant difference in aroma characters between these three spirits, and there existed a common feature between the two spirits, which fermented by traditional high-temperature distillation technology, while the spirit fermented by pervaporation membrane separation technology had a unique aroma style and a good taste compared with the others. Furthermore, GC-IMS detected a total of 48 volatile components in four types of liquor samples, of which 33 species were identified, mainly the esters, aldehydes, and alcohols. The contents of isoamyl acetate, ethyl butyrate, ethyl propionate, propyl acetate, and isobutyl acetate in spirit prepared by pervaporation membrane separation technology were higher, while the contents of 2-methylpropyl aldehyde, 2-methylbutanal, and valeraldehyde were higher in pot distillation, and the contents of butyraldehyde and acetaldehyde were higher in rectifying tower distillation. We found that spirit prepared by pervaporation membrane separation technology had a higher content of esters, while the samples in traditional high-temperature distillation technology had a higher content of aldehydes.
  • MENG Qifan, YUAN Tiantian, WANG Jiaying, YE Fayin, CHEN Jia, ZHAO Guohua
    Food and Fermentation Industries. 2023, 49(2): 288-296. https://doi.org/10.13995/j.cnki.11-1802/ts.031188
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    Thermal-induced expansion is an important method to produce food with specific taste and texture. The research on thermal-induced expansion characteristics of starch is crucial to the development of starch-based puffed food. In this article, the mechanism of thermal-induced expansion wassummarized, and the factors affecting the thermal-induced expansion of starch are systematically discussed. Results showed that the thermal-induced expansion of starch was affected by various factors, including raw material factors such as starch types and coexisting components, and technological factors such as pellet preparation and thermal-induced expansion conditions. Furthermore, the research progress on the regulation of starch thermal-induced expansion by modification of starch, the addition of exogenous ingredients, and new technologies from home to abroad, was summarized. Afterwards, the thermal-induced expansion mechanism of starch should be studied in depth. Besides, the regulation technology on thermal-induced expansion should be implemented in a targeted manner according to the target products, to provide a theoretical and methodological basis for the innovative development of high-quality starch-based puffed foods.
  • HAN Rong, JIAO Yang
    Food and Fermentation Industries. 2023, 49(2): 297-306. https://doi.org/10.13995/j.cnki.11-1802/ts.031286
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    Three-dimensional printing (3DP), also known as additive manufacturing (AM), could be utilized to produce complex food geometries with unique internal patterns and also for precision nutrition manufacturing, which has a broad development prospect. As the main source of nutrition in food materials, protein and carbohydrates provide most of the energy needed for humans. Therefore, raw materials with protein and carbohydrates as the main components are the major research objects of 3D printing food. This article summarized the recent research progress of 3D food printing technology, introduced the principle of extrusion-based 3D printing technology, and particularly focused on the application of protein and carbohydrate-based ingredients in 3D food printing. In addition, the progress of 3D printing protein and carbohydrate materials at home and abroad was summed up in terms of the characteristics of raw materials, the addition of excipients, and the setting of printing parameters, and the prospects for innovative development were proposed as well. Future in-depth research needs to be focused on printing properties of single and multiple ingredients in 3D food printing and preparing customized foods that meet the needs of different groups of people.
  • YUAN Weidong, JIANG Hongzhe, JU Hao, LI Xingpeng, ZHOU Hongping
    Food and Fermentation Industries. 2023, 49(2): 307-315. https://doi.org/10.13995/j.cnki.11-1802/ts.031433
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    Woody oil products are rich in nutrients such as fatty acids, phytosterols, tocopherols, and squalene, which are deeply loved by consumers. Their consumption has become a new trend in my country. In recent years, unscrupulous merchants have made woody oil products adulterated and shoddy to seek profits. Therefore, a fast, efficient, and accurate non-destructive testing technology is urgently needed for the identification and evaluation of woody oil products. Near-infrared spectroscopy and hyperspectral imaging technology have the advantages of rapidity, high efficiency, and non-destructiveness. At present, they have been widely studied by scholars at home and abroad in the field of food and agricultural product quality and safety inspection, and they have shown great potential in the application of non-destructive testing in the future. This review briefly described the basic principles of near-infrared spectroscopy and hyperspectral imaging technology and the related spectral data processing and analysis methods. Finally, the development trend of near-infrared spectroscopy and imaging technology in the detection of woody oil products prospectedto provide a reference for researchers and related supervisory departments engaged in non-destructive testing of food and agricultural products.
  • CHEN Nan, WANG Dianxuan, CHEN Pengxiao, GUO Xiangyi, LI Yu, WU Jianzhang, ZHU Wenxue
    Food and Fermentation Industries. 2023, 49(2): 316-324. https://doi.org/10.13995/j.cnki.11-1802/ts.031141
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    Peanut is the most internationally competitive export and foreign exchange earning staple crop in China, and also an important source of vegetable protein and edible oil. In recent years, the quality problem has become the main factor affecting the international competitiveness of peanut products in China. If the peanut is not dried in time after harvest, it is easy to mildew, and even produce toxins, so that the quality of the peanut is reduced. Therefore, drying is very important to keep the quality of peanuts. The quality of peanuts after drying is not only related to the way of drying but also the variety is an internal factor affecting the quality of raw materials and drying. In this paper, the effects of different varieties and drying methods on peanut drying characteristics and quality after drying were classified, and the future development trend of peanut drying prospected to provide a theoretical reference for improving peanut postnatal processing quality and promoting peanut industry development in China.
  • LI Linbo, ZHANG Shishuang, YANG Tianyou, WANG Baoshi, ZHANG Mingxia
    Food and Fermentation Industries. 2023, 49(2): 325-332. https://doi.org/10.13995/j.cnki.11-1802/ts.032053
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    α-Glucosidase is currently mainly used for the preparation of isomaltooligo-saccharide in industry, because of its functions of hydrolysis of glycosidic bonds and transfer of glycosyl. At the same time, it shows great application potential in the synthesis of glycoconjugates with biological functions, showing broad application prospects in cosmetics, food, medicine, and other fields. In this paper, the characteristics and heterologous expression of α-glucosidases from different sources are reviewed. The industrial synthesis pathway of α-glucosidases for IMOs and the application potential of α-glucosidases in the synthesis of glycoside bioactive substances are discussed. The development direction of molecular modification of α-glucosidases was prospected, which provides a reference for obtaining mutants of glycoside synthases that meet special needs.
  • ZENG Jun, REN Xiaona, WEI Jian, WU Jiangchao
    Food and Fermentation Industries. 2023, 49(2): 333-338. https://doi.org/10.13995/j.cnki.11-1802/ts.030525
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    With the increasing requirements of consumers for food safety and quality, and the development and progress of food packaging technology, intelligent food packaging has developed rapidly in recent years. The pH-responsive food packaging hasbecome the focus of research due to realizing the feedback of freshness and spoilage of food by sensing the change of pH value of food or its surroundings. Anthocyanins have been widely studied because of their ease to obtain, high safety, and excellent pH responsiveness. In this study, the source and structure of anthocyanins were introduced, and the discoloration mechanism of anthocyanins under different pH values was described.The preparation method of pH-responsive intelligent membrane based on anthocyanins or rich in anthocyanin extract and its application in food freshness monitoring were summarized in detail. Finally, limitations in application and research trends of the pH response intelligent film were discussed.
  • CHEN Lu, YIN Liguo, ZHANG Chao, ZHU Wenyou, YANG Yang
    Food and Fermentation Industries. 2023, 49(2): 339-346. https://doi.org/10.13995/j.cnki.11-1802/ts.033118
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    The types and nutritional values of fermented foods, as well as the structure and functional properties and their application in fermented foods of tea polyphenols are systematically reviewed and analyzed. Tea polyphenols are widely used in fermented meat products, fermented dairy products, and fermented grain products. In fermented meat products, harmful substances, such as biogenic amines, heterocyclic amines and malondialdehyde are inhibited by tea polyphenols, and their highest inhibition rates are 63.64%, 70%, and 68%, respectively. In addition, lipid oxidation and the formation of miscellaneous bacteria are also inhibited, and the shelf life of fermented meat products are extended. In fermented dairy products, hydrolysis of caseins is inhibited, while their antioxidant and stability are enhanced. In fermented grain products, the content of acrylamide and advanced glycation end products are reduced. By studying the application and effect of tea polyphenols in traditional fermented foods, this review can provide a reference for the research of quality control on fermented foods.
  • DING Jian, SHI Zhongping
    Food and Fermentation Industries. 2023, 49(2): 347-352. https://doi.org/10.13995/j.cnki.11-1802/ts.033432
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    The industrial fermentation process is facing some bottlenecks in data management, data analysis and process optimization control. The rapidly-developing information technology provides a powerful tool for the industrial fermentation process in breaking through the technical barriers. The deep integration with informatization is the only way to improve the competitiveness for the fermentation industry. In order to train high-level technical talents with a cross-disciplinary background required by the deep integration of informatization and fermentation industry, the course Intelligent Control Technology of Fermentation Process is set for the college students majoring in bioengineering. The lecturing contents include building of python virtual environment, collection and management of fermentation data, embedded development and fermentation equipment control, data and control command transmission, and examples of comprehensive application. Aiming at the bioengineering students’ weak foundation in information technology, the course reorganizes the knowledge system according to the requirements of intelligent control of fermentation process. The teaching contents are closely related to the actual application of fermentation engineering and explain the application methods of information technology in the field of fermentation engineering through the familiar cases. At the same time, this course focuses on cultivating students′ motivation for continuous learning and self-learning ability, helps students form a cross disciplinary thinking mode, and improves their ability to solve practical engineering problems by using information technology and fermentation engineering technology.