15 June 2023, Volume 49 Issue 11
    

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  • Research of carbon source utilization by Lactiplantibacillus plantarum AR113
    WANG Jia, ZHENG Shiqi, FENG Xin, XIA Yongjun, AI Lianzhong, WANG Guangqiang
    Food and Fermentation Industries. 2023, 49(11): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.033445
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    Using Lactiplantibacillus plantarum AR113 as the test strain, the online tool dbCAN was used to predict the carbohydrate enzyme class (CAZyme) of AR113 according to Diamond, HMMER and Hotpep models, and the optical density value (OD600) and the maximum specific growth rate were used as indicators to verify the utilization of multiple carbon sources by AR113. The results showed that there were six major categories of CAZymes in AR113, including 54 genes of glycoside hydrolase family (GHs), 37 genes of glycosyltransferase family (GTs), six genes of carbohydrate-binding modules (CBMs), two genes of carbohydrate esterase family (CEs) and one gene of auxiliary active enzyme family (AA). Consistent with carbohydrate enzyme predictions, the experiments showed that AR113 can utilize glucose, maltose, cellobiose, mannose, oligofructose, fructose, sucrose, oligogalactose, mannitol, sorbitol, oligosaccharide, and lactose, but not arabinose and inositol, indicating that AR113 can utilize a very wide range of carbon sources. The most suitable carbon source for AR113 was maltose, and the growth of AR113 was more favorable in MRS medium compared to CDM medium. In this study, the carbon source spectrum available for L. plantarum AR113 was analyzed, and a theoretical basis was provided for the carbon source selection and prebiotic development of L. plantarum medium.
  • Effect of basic amino acids on structure and allergenicity of β-lactoglobulin
    ZOU Lin, CHEN Qiongzhen, XIONG Zihao, YE Yunhua, LIU Jun, TU Zongcai
    Food and Fermentation Industries. 2023, 49(11): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.032102
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    Basic amino acids are small molecules with positive charges, which can generate electrostatic attraction with negatively charged residues on proteins and steric hindering with certain groups on protein side chains, thus leading to changes in protein structure. β-lactoglobulin (β-Lg) causes allergic reactions. The changes in the structure and allergenicity of β-Lg were studied by treating β-Lg with different basic amino acids. Taking β-Lg treated with L-Arg, L-Lys, and L-His alone or in combination as research objects, the changes in the structure of the treated β-Lg were analyzed by electrophoresis, circular dichroism, and spectroscopy. The antioxidant activity, IgE/IgG binding capacity, and the secretory ability of histamine and interleukin-6 in KU812 cells were evaluated by enzyme-linked immunosorbent assay and cell assay. Results showed that after β-Lg was treated with L-Arg, L-Lys, and L-His, its secondary structure, UV absorption intensity, fluorescence intensity, and surface hydrophobicity were changed, the ABTS radical scavenging ability increased, and the IgE/IgG binding ability, the secretory ability of histamine and interleukin-6 in KU812 cells decreased. Thus, L-Arg, L-Lys, and L-His reduce the allergenicity of β-Lg by disrupting the conformational epitopes, in order of L-His, L-Lys, and L-Arg. The results provide important theoretical guidance for the development of hypoallergenic milk products.
  • Preparation and properties of chitosan/nisin composite antibacterial film
    HU Hanwen, YU Xuejian, LI Xu, CHEN Zhe, JIA Xueyan, TANG Xue, XU Gangchun, LU Naiyan
    Food and Fermentation Industries. 2023, 49(11): 13-19. https://doi.org/10.13995/j.cnki.11-1802/ts.033732
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    Foodborne diseases caused by microbial pollution not only threaten public health, but also cause great economic losses. Natural biological antibacterial agents were applied in food packaging to prepare composite antibacterial film, which can prevent microbial reproduction and increase food shelf life. In this paper, nisin and chitosan were crosslinked by genipin to prepare composite antibacterial films, and its physical properties, mechanical properties, and antibacterial properties were characterized. The results showed that when the ratio of genipin and chitosan in the antibacterial film increased, the color of the antibacterial film deepened, the pores increased, and the number of pores increased. As the content of genipin increased to 5.00%, the swelling rate of the antibacterial film decreased from (425.71±2.80) % to (134.79±10.38) %, the tensile strength increased from (58.65±1.21) MPa to (144.42±1.71) MPa and then decreased to (67.68±5.34) MPa, the elongation at break decreased from (7.29±0.49) % to (2.89±0.41) %. In addition, the antibacterial experiment showed that the composite membrane had better antibacterial activity against Staphylococcus aureus than the chitosan membrane without cross-linked antimicrobial peptide.
  • Isolation, identification, and optimization of fermentation conditions of a high-yielding prodigiosin Serratia marcescens H04
    WANG Pengyu, XU Chenqi, PENG Han, JIANG Hongnian, LI He, HUO Yankun, REN Hong
    Food and Fermentation Industries. 2023, 49(11): 20-26. https://doi.org/10.13995/j.cnki.11-1802/ts.032758
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    The large-scale production of prodigiosin, which has biological activities such as antioxidant and antitumor, is of great importance for its research and development. A red pigment producing bacteria H04, isolated from the rhizosphere of Sophora japonica Linn., was identified as Serratia marcescens according to the 16S rDNA phylogenetic tree. The red pigment derived from H04 was determined as prodigiosin through UV and HPLC-MS. Single-factor and orthogonal experiments were used to optimize the fermentation conditions to improve the pigment yield. The optimum conditions were the fermentation medium using 15 g/L sucrose as carbon source, 0.5 g/L yeast extract powder, and 0.5 g/L ammonium sulfate as nitrogen source, 5 g/L NaCl, 0.75 g/L KCl, 10 g/L proline, and 0.5 g/L CaCO3; inoculum amount was 3%, 25 ℃, 180 r/min, 24 h. The optimized fermentation yielded 4.5 g/L of red pigment extract, with a 2.3-fold increase in yield compared to that before orthogonal optimization.
  • Enzymatic characteristics of nucleoside hydrolases from Corynebacterium glutamicum
    MENG Yan, DING Xiaohu, YANG Wenjun, XIE Haixiao, WANG Junzhe, ZHANG Chenglin
    Food and Fermentation Industries. 2023, 49(11): 27-33. https://doi.org/10.13995/j.cnki.11-1802/ts.032848
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    The nucleoside hydrolase is the enzyme that catalyzes nucleoside to D-ribose as well as purine or pyrimidine. Nucleoside hydrolases have been widely found in organisms except mammals. In this study, three nucleoside hydrolases (Cgl1364, Cgl1977, and Cgl2835) from Corynebacterium glutamicum ATCC 13032 were expressed and purified. The three recombinant enzymes all exhibited activities of nucleoside hydrolases, which could catalyze adenosine, cytidine, guanosine, xanthoside, inosine and uridine to D-ribose and correspond purine or pyrimidine. However, the specificity to substrates of the recombinant enzymes were different. These enzymes exhibited activities at 15-55 ℃ and pH 4-10, and the optimum temperature was 35 ℃ and the optimum pH was 7.0. Moreover, the thermal stability of Cgl1977 was higher than that of Cgl1364 and Cgl2835. The BL-cgl2835 resting cells were used as the enzyme source to hydrolyze uridine, resulting in the yield of 89.5%.This is the first work reported the function and characteristics of nucleoside hydrolases from C. glutamicum, which will provide reference for biosynthesis of D-ribose, purine, and pyrimidine.
  • Screening and enzymatic properties of pectinase-producing bacteria Bacillus subtilis Z-5
    ZHANG Xiaodan, ZHAO Saisai, LIN Yi, NING Xibin
    Food and Fermentation Industries. 2023, 49(11): 34-40. https://doi.org/10.13995/j.cnki.11-1802/ts.033382
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    In this study, using pectin as the sole carbon source, a wild-type pectinase-producing strain Z-5 with high yield, good thermal stability, and acid-base tolerance was screened from the soil of citrus orchard of Shanghai Ocean University by transparent zone method and DNS method. And identified as Bacillus subtilis based on the 16S rDNA molecular technique, and comprehensive physiological and biochemical characteristics. Enzymatic properties indicated that the pH and temperature optima were 6.0 and 60 ℃, the enzyme activity was (879±2.733) U/mL in these conditions. In addition, the enzyme had good stability under the conditions of 40-50 ℃ and pH 6.0-9.0. Ba2+, Fe2+, Ca2+ and Cu2+ had positive effects on the enzyme, Zn2+ and Mn2+ had negative effects on the enzyme. Cu2+ had the strongest positive effect on the enzyme, Zn2+ had the strongest negative effect on the enzyme, whereas the effect of Mg2+ and Hg2+ on the enzyme was not obvious. The pectinase produced by Bacillus subtilis Z-5 has the potential to be used as a commercial pectinase for food applications.
  • Analysis of metabolism of 4-methyl/ethyl guaiacol during strong flavor Baijiu fermentation
    YAN Ruyu, HAO Huiyi, MIAO Zijian, WANG Bowen, SUN Jinyuan, SUN Baoguo
    Food and Fermentation Industries. 2023, 49(11): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.033714
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    4-methyl /ethyl guaiacol is an important flavor and health component in strong flavor Baijiu, which affects the health characteristics of strong flavor Baijiu, such as smoke, clove flavor, antioxidant, and anti-inflammatory. However, the change rule of 4-methyl/ethyl guaiacol in strong flavor Baijiu fermentation is not clear. Therefore, this paper first adopted vacuum assisted adsorption extraction (VASE) analysis combined with GC-MS to reveal the changing rule of 4-methyl/ethyl guaiacol and its precursors in the fermentation process of strong flavor Baijiu. The results showed that the precursors of 4-methyl/ethyl guaiacol were provided by raw materials, the contribution to ferulic acid was 65.13% for grain, 20.69% for Daqu and 14.18% for rice husk. The contribution of rice husk, Daqu, and grain to 4-vinyl guaiacol was 98.29%, 0.28% and 1.33%, respectively. 4-Methyl/ethyl guaiacol was mainly produced in cellar fermentation stage, especially in the late pit fermentation, 4-methyl guaiacol increased from 53.63 μg/kg to 93.78 μg/kg with a yield of 74.86%, and 4-ethyl guaiacol increased from 13.14 μg/kg to 53.98 μg/kg with a yield of more than 300%. This study systematically revealed the changes of 4-methyl/ethyl guaiacol and its precursors during the fermentation of strong flavor Baijiu, which is of great significance for improving the flavor and health quality of strong flavor Baijiu.
  • Effects of clay pot aging on Cabernet Sauvignon dry red wine based on color-related and taste-related indicators
    KANG Wenjun, LIU Ye, ZHANG Junqiang, LI Min, MA Yuwen, WANG Jing
    Food and Fermentation Industries. 2023, 49(11): 47-54. https://doi.org/10.13995/j.cnki.11-1802/ts.032999
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    To explore the effect of aging in clay pots on the color and taste of dry red wines. The samples were aged in clay pots with different oxygen permeability, and brown glass pots were used as the control. The color and taste of the wine samples were determined spectrophotometrically during the aging period, and the associations between the indicators were established by principal component analysis. Results showed that after 9 months of aging, the clay jars increased the total acid and volatile acid content of the wine samples, resulting in higher brightness (L*), red-green color index (a*) and hue (h*ab), but lower yellow-blue color index (b*) and color saturation (C*ab) compared with the control. In addition, clay pots significantly increased the anthocyanin content of wine samples, reducing the proportion of monomeric anthocyanins and increasing the proportion of polymeric anthocyanins. Aging in clay pots also maintained a high tannin content, hydrochloric acid index and tartaric acid ester content of the wine samples, and reduced their ethanol index. Except for total acid and volatile acid, the cellar-aged clay pot wine samples showed better qualities than the buried clay wine samples in all indexes, and the low oxygen permeability clay pot showed better aging performance than the high oxygen permeability clay pot. In conclusion, the use of clay pots for aging can stabilize the color of wine in a short period and improve the maturity of wine, and the clay pots with low-permeability in the cellar is more suitable for aging dry red wine.
  • Preliminary study on lipid-regulating effect of lactic acid bacteria fermented traditional Chinese medicine on hyperlipidemia model mice
    DU Yingrui, LI Shichang, CHEN Yan, HU Fengyang, DING Hui, GONG Minggui
    Food and Fermentation Industries. 2023, 49(11): 55-61. https://doi.org/10.13995/j.cnki.11-1802/ts.033646
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    To study the hypolipidemic, antioxidant and hepatoprotective effects of fermentation broth made from hawthorn, Cassia tora, and Pueraria lobata, HPLC-MS/MS was used for qualitative and quantitative analysis of the components of broth. Mice were fed a high-fat diet for modeling, and after successful modeling, different doses of fermentation broth(treatment group) and simvastatin(positive control) were administered by gavage for 4 weeks. The concentration of total cholesterol (TC), triglyceride (TG), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) and malondialdehyde (MDA); the activity of superoxide dismutase (SOD), alanine transaminase (ALT) and aspartate transaminase (AST) were compared. The pathological results of liver and kidney tissues were compared and analyzed. The results showed that after 4 weeks of intragastric administration, compared with the high-fat model group, the body weight of mice in each treatment group recovered significantly (P<0.01). Compared with blank control, the concentrations of TC and TG in high-fat model group significantly increased (P<0.01). The concentrations of TG, TC, and LDL-C in treatment group significantly decreased (P<0.01), while that of HDL-C significantly increased (P<0.01). The activity of SOD was significantly increased (P<0.01), while the content of MDA, the activity of AST and ALT significantly decreased (P<0.01). Fermentation broth eliminated fat particles in live with a dose-dependent effect. Fermentation broth was less toxic to kidney. Kidneys of the high-fat model were more tolerant, with no significant damage to kidneys. The positive control group was also more effective, but not as effective as the fermentation broth. The fermentation broth has certain lipid-regulating, antioxidant, and hepatoprotective effects, and can better restore the fatty liver of hyperlipidemic mice, with has a quantitative-effect relationship, and its hypolipidemic effect is better than that of the positive control.
  • Preparation of rose polyphenol-chitosan nanoparticles and their antioxidation and hypoglycemic activity
    WANG Xiaoyi, SHEN Xuejian, ZHANG Dahu, XUE Bing, LU Shihai, CUI Jiandong
    Food and Fermentation Industries. 2023, 49(11): 62-69. https://doi.org/10.13995/j.cnki.11-1802/ts.032155
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    To improve the stability of rose polyphenol, rose polyphenol-chitosan nanoparticles were synthesized by encapsulating rose polyphenol into chitosan by ion crosslinking method. Using encapsulation rate as the evaluation index, the optimal preparation conditions of single factor test were that the mass ratio of chitosan/sodium tripolyphosphate was 2∶1, the volume fraction of acetic acid was 0.5%, the dosage of rose polyphenol was 3 mg/g, under the optimized conditions, encapsulation rate of rose polyphenol reached 94.85%, which was 4.43% higher than before optimization, and rose polyphenol loading rate was 21.26%. Stability experiments showed that rose polyphenols in chitosan nanoparticles were more stable than rose polyphenols under light and air conditions. Results showed that rose polyphenol-chitosan nanoparticles could slow down weight loss, decrease fasting blood glucose, and improve oral glucose tolerance in mice. Furthermore, rose polyphenol-chitosan nanoparticles increased the activities of superoxide dismutase and glutathione peroxidase and decreased the content of malondialde-hyde in mice. These results indicated that the rose polyphenol-chitosan nanoparticles had good antioxidant and hypoglycemic activities. The prepared rose polyphenol-chitosan nanoparticles can not only enhance the bioavailability and stability of rose polyphenols, and also improve their application value, which has a wide application prospect in food, medicine, cosmetics, and other industries.
  • Antioxidant activity, anti-diabetic activity, and chemical composition of Houttuynia cordata water extract and its fraction
    MEI Qianggen, ZHANG Lu, MA Tianxin, XIE Xing, CHEN Yiyi, TU Zongcai
    Food and Fermentation Industries. 2023, 49(11): 70-78. https://doi.org/10.13995/j.cnki.11-1802/ts.030543
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    Houttuynia cordata is a food and medicinal plant with high nutritive value. To explore the antioxidant and anti-diabetic activity, and major phytochemical composition of H. cordata water extract, the total content of phenolics, flavonoids, sugar, and protein of H. cordata extracts and its fraction, along with its antioxidant activity, α-glucosidase inhibitory, and anti-glycation ability were evaluated, and the chemical compositions of high bioactivity were identified by mass spectrometry technology. Results indicated that the ethyl acetate fraction of H. cordata water extract (EAF) had the highest total phenolics (440.3 mg GAE/g), total flavonoids (103.57 mg QUE/g), and total proteins (2.45 mg BSA/g) content, but it displayed the lowest total sugar content (11.32 mg Glu/g). Simultaneously, the EAF also showed the strongest α-glucosidase inhibitory, ABTS cationic radical scavenging ability, and DPPH radical scavenging ability with IC50 values of 232.63 μg/mL, 50.00 μg/mL, and 71.67 μg/mL, respectively. The α-glucosidase inhibition activity of EAF was 3.15 times higher than acarbose, followed by the n-butanol fraction of H. cordata water extract (nBuF). When the mass concentration of EAF was 4.0 mg/mL, the percentage inhibition of EAF on AGEs information was over 70%, the nBuF came second. Pearson correlation analysis implied that phenolics were the major compounds with excellent antioxidant and anti-diabetic activities. A total of 40 compounds were identified from EAF and nBuF by HPLC-QTOF-MS/MS. Phenolic acid, quercetin glycoside, and kaempferol glycoside were the main active components. Therefore, H. cordata has great application potential in the antioxidation and prevention of diabetes and its complications and has the value of a further study on antioxidant and anti-diabetes effects in vivo.
  • Effect of Kefiran on gel formation of fermented milk
    BAI Ying, WANG Chunwei
    Food and Fermentation Industries. 2023, 49(11): 79-84. https://doi.org/10.13995/j.cnki.11-1802/ts.033365
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    At present, studies about Kefiran mainly focus on its extraction of from kefir grains. However, there are few reports on Kefiran in kefir fermented milk. Studying the interaction between Kefiran and milk protein could provide theoretical basis for the research, development, and application of Kefiran in food industry in the future. In this study, the particle size, electric potential absolute value, microstructure, fluorescence spectrum, and rheological properties of kefir fermented milk and fermented milk adding external Kefiran were analyzed by scanning electron microscope, laser particle size analyzer, fluorescence spectrometer and rheometer. The interaction between Kefiran and milk protein in different systems were studied to reveal the effect of Kefiran on the formation of fermented milk gel. The results showed that adding Kefiran increased the particle size and decreased the absolute value of Zeta-potential in fermented milk, while the fluorescence intensity decreased to the minimum level. The fermented milk formed partial network structure on the surface, it showed flake structure under microscope. The rheological behavior was characterized by an increase in apparent viscosity, a significant increase in viscoelasticity, a small dependence on frequency, and high stability.
  • Quality characteristics during ripening of Mozzarella cheese made from yak milk harvested in different seasons
    ZHANG Miao, ZHANG Zhongming, QIAO Haijun, WENG Pengcheng, WANG Ying, SONG Xuemei, ZHANG Yan, ZHANG Weibing
    Food and Fermentation Industries. 2023, 49(11): 85-92. https://doi.org/10.13995/j.cnki.11-1802/ts.033041
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    In this study, yak milk in different seasons (June in summer, December in winter) was used to make Mozzarella cheese. In order to explore the effects of yak milk harvested in different seasons on the quality of Mozzarella cheese, the physicochemical, texture, functional properties, and sensory of Mozzarella cheese during ripening were determined. The results showed that the protein, fat, and moisture content of cheese showed a significant downward trend with the prolongation of ripening time. The protein content decreased by 9% (winter) and 10% (summer) respectively during the 6-week ripening process, and the fat content decreased by 14% (winter) and 15% (summer), the moisture decreased by 10% (winter) and 9% (summer). During the ripening process, the hardness and springiness decreased. The hardness and springiness of the yak milk cheese in winter (262.31 g, 0.95) were significantly higher than those made from summer yak milk (230.12 g, 0.93). The melting property increased first and then decreased with the extension of maturity time, the stretchability decreased, and free oil increased. The stretchability and free oil of winter yak cheese (49.67 cm, 5.13 cm) were significantly higher than of summer yak cheese (42.10 cm, 4.58 cm), accompanied by a significant decrease in meltability (winter: 2.45 cm; summer: 2.96 cm). This study can provide a basis for the quality control of raw milk and yak milk Mozzarella cheese.
  • Flavor characteristics of traditional Hurood based on auxiliary starter
    YANG Yang, CE Ligeer, ZHANG Zhigang, SUN Lishan, SHUANG Quan
    Food and Fermentation Industries. 2023, 49(11): 93-101. https://doi.org/10.13995/j.cnki.11-1802/ts.033436
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    Taking lactic acid bacteria isolated from Hurood as the research object, the lactic acid bacteria with strong acid producing ability, good flavor, and short fermentation time were screened, then the fermentation acidity, fermentation end time, and texture characteristics were determined to confirm the matching combination of traditional Hurood assisted starter strains. The optimal production technology of traditional Hurood was selected by single factor and orthogonal experiment of auxiliary starter. The results showed that there were four strains of lactic acid bacteria with strong acid producing ability, good flavor, and short fermentation time. After 16S rDNA sequence analysis, strains D655, 686, NDF9-3, and MN1-7 were identified as Lactococcus kimchii, Lactiplantibacillus plantarum, Pediococcus acidilactici, and Enterococcus faecium respectively. The results of the fermentation experiment showed that the optimal combination was D655∶686∶NDF9-3=5∶2∶3, which was used as the auxiliary fermentation agent. The product elasticity, acidity and sensory score were used as the indexes to optimize the process. The optimal supplemental amount of auxiliary starter was 3%, fermentation temperature was 25 ℃, and whey temperature was 65 ℃, while the Hurood elasticity was (0.92±0.05) g, acidity was (70±1.2) °T, and sensory score was (83±0.2). The flavor substances in the experimental group were higher than those in the control group, while acids were the main flavor substances, followed by alcohols, lipids, alkanes, aldehydes, and others. In summary, the experimental group had better flavor with strong milk flavor as the traditional dairy products.
  • Effects of different mixed fermentation methods on the characteristic flavor of fermented soymilk
    ZONG Lina, QU Hengxian, ZHANG Longfei, LIU Yang, LU Maolin, WANG Wenqiong, WA Yunchao, GU Ruixia
    Food and Fermentation Industries. 2023, 49(11): 102-110. https://doi.org/10.13995/j.cnki.11-1802/ts.033522
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    In this study, the effect of different mixed fermentation methods on the flavor of fermented soymilk was studied. The volatile flavor of fermented soymilk under different mixed fermentation methods were analyzed by sensory score. The results showed that 40 kinds of volatile flavor compounds were detected in fermented mixed soymilk samples, among them, nine ketones and four esters were the main compounds that give fermented soymilk an aromatic smell, while six aldehydes were the main compounds that make fermented soymilk produce a bad flavor. The fermented milk was firstly acidified at 4 ℃ for 24 h, and then it was mixed with soymilk at a mass ratio of 1.5∶1. Under this condition, the acetoin, 2-heptanone, 1-nonanol, (E)-2-heptanaldehyde and (E)-2-octenal were produced to give good creamy flavor and soft aromatic flavor, it can cover up the bad flavor and give the best sensory score, and the sensory score was the highest.
  • Difference of ethyl carbamate content in low salt radish Paocai fermented at different temperatures
    HUANG Yuli, ZHAO Nan, GE Lihong, MEI Yuan, LIU Zixuan, ZHU Yongqing, ZUO Yong
    Food and Fermentation Industries. 2023, 49(11): 111-118. https://doi.org/10.13995/j.cnki.11-1802/ts.032947
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    Ethyl carbamate (EC), as a Type 2A carcinogen, is probably formed in the process of Paocai fermentation. The accumulation of EC was associated with microbial metabolism affected by the fermentation temperature. The dynamics variation of the corresponding EC precursors, physicochemical indexes, volatile compounds, microbial counts and structure were monitored during the fermentation of radish Paocai at 10 ℃, 20 ℃ and 30 ℃, respectively. The results showed that the tendency of EC was firstly increased to 79.64 μg/L fermented for 3 d at 10 ℃, and it still exceeded the limit of Food and Agriculture Organization of the United Nations (20 μg/L) at 7 d of fermentation, although it decreased. However, at 20 ℃ and 30 ℃, the EC content was lower than the standard at 3 d of fermentation. In particular, the consumption of reducing sugar, the accumulation of total acid, and the decrease of pH significantly accelerated with the increase in temperature. The whole volatile profiles of radish Paocai fermented at 20 ℃ and 30 ℃ were the same, while that was significantly different from that of 10℃. In terms of microbial community structure, the abundance of Lactobacillus was increased with the increasing of temperatures, while the variation of Pediococcus was opposite. It is worth noting that Pediococcus ethanolidurans (r=0.52) and Lactobacillus nagelii (r=0.59) were positively correlated with EC content based on Pearson correlation analysis. Taken as a whole, the fermentation temperature was critical for EC accumulation that owed to the altered lactic acid bacteria growth and its community structure. Therefore, the appropriate raised temperature is an effective way to control EC content during the fermentation of radish Paocai.
  • Effects of lactic acid bacteria fermentation on structure and functional properties of sea red rice bran
    ZENG Rui, WANG Zhuo, CHEN Jing, SONG Bingbing, LI Rui, CHEN Jianping, ZHANG Jieliang, ZHONG Saiyi
    Food and Fermentation Industries. 2023, 49(11): 119-124. https://doi.org/10.13995/j.cnki.11-1802/ts.034761
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    In this study, sea red rice bran (SRRB) was fermented with lactic acid bacteria, and the microstructure and functional characteristics of SRRB before and after fermentation were analyzed and compared. The results showed that the nutritional composition of fermented sea red rice bran (FSRRB) was improved and its surface structure became looser with smaller particles. Firstly, the Fourier transform infrared (FT-IR) spectra showed that the main functional groups of SRRB did not change significantly after fermentation, and the overall peak shape and position of the characteristic absorption peaks remain unchanged, but the intensity of some absorption peaks weakened after fermentation, which may be related to the degradation of polysaccharides. Secondly, the water holding capacity and solubility of the SRRB increased significantly after fermentation. In addition, the cholesterol adsorption capacity of SRRB was significantly enhanced after fermentation, from 0.03 mg/g (pH=2.0) and 0.10 mg/g (pH=7.0) before fermentation to 0.22 mg/g (pH=2.0) and 0.23 mg/g (pH=7.0), which were significantly higher than that of SRRB. In summary, the structure of SRRB was improved and the functional properties were enhanced with fermented by lactic acid bacteria. The fermentation of SRRB by lactic acid bacteria can provides new ideas and theoretical basis for improving the comprehensive utilization of sea red rice and promoting the development of specialty rice whole grains.
  • The research of sensory evaluation and consumer preference of beer using electroencephalogram method
    WANG Cheng, CHEN Shuang, LYU Gaochong, HAO Jianqin, XIE Xin, HUANGFU Jie, WANG Gang, GUO Liyun, WANG Deliang
    Food and Fermentation Industries. 2023, 49(11): 125-130. https://doi.org/10.13995/j.cnki.11-1802/ts.033273
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    This research used consumer electroencephalogram (EEG) analysis technology combined with traditional sensory evaluation and establish a new type of beer consumers preference test method. After the established standardized process of beer tasting, we collected the real-time EEG change of consumer, and collected the data which treated by artifacts removing, filtering, and feature extraction. Eight different brain wave data and two kinds of emotions data were sort out, and a comprehensive emotion index, Index of Alcohol-drinking Analysis (IAA) model were fitted using the data. Consumer preference of beer could be judged by IAA score and compared with the questionnaire analysis. Results showed that the accuracy of IAA index was 83% compared with questionnaire results. IAA could explain details of consumer preference change in different beer drinking process. This method is the first beer drinking preferences of consumers with EEG data research. It is a good supplement and improvement to the existing sensory evaluation methods.
  • Study on gastric mucosa protection mechanism and content of functional component in Baji Wuweizi Granule based on network pharmacology and molecular docking
    MA Jiamu, DONG Ying, WEI Jing, YU Axiang, SONG Ruolan, YAO Jianling, SHAN Dongjie, LYU Fang, DENG Qingyue, LI Xianxian, HE Yingyu, MENG Fanyu, SHE Gaimei
    Food and Fermentation Industries. 2023, 49(11): 131-139. https://doi.org/10.13995/j.cnki.11-1802/ts.032964
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    To screen and identify the quality markers from Baiji Wuweizi Granule with the function of the protection of liver injury and gastric mucosa injury based on the network pharmacology and molecular docking, an HPLC-DAD content determination method was established. This study obeyed the general idea of improving the quality control of healthy food by replacing the determination of total components with the determination of multiple functional components to enable the quality of the product and adopted the concept of quality markers in the quality control of traditional Chinese medicine to screen the functional components by the method of network pharmacology. 59 main components of Baiji Wuweizi Granule and 74 same targets of diseases and herbs were collected from TCMSP, GEO, and Genecards databases. Functional components and core targets were obtained based on PPI and the “drug-disease-targets” network. Eleven core targets including AKT1, PTGS2, and HSP90AA1 were obtained, and six functional components, including hesperidin, schisandrin, nobiletin, schisandrin B, formononetin, and deoxyschizandrin, having the protection of gastric mucosa and liver injury were obtained. Results of the enrichment of GO and KEGG showed that the reaction to chemical stress, steroid metabolism, alcohol, lipid, and atherosclerosis pathway, IL-17 signalling pathway, and other pathways related to lipid metabolism, oxidative stress, and inflammatory response was involved in the function of Baiji Wuweizi Granule in protecting stomach and liver. Results indicated that the mode of “multi-component- multi-target-multi-pathway” was the implementation method of the Baiji Wuweizi Granule function. The ligand-receptor level binding activity of the target and components was predicted by the molecular docking method, while the results showed that all components could bind well with targets, and the top 3 binding activities were hesperidin, schisandrin, and deoxyschizandrin, respectively. In addition, the content determination results showed that all functional components could be detected in the product. The results of this study provided an idea for the discovery of quality markers in Baiji Wuweizi granules of healthy food, and the established method for the determination of quality markers was accurate and stable, which provided a reference for quality control in actual production.
  • Effect of endogenous proteases and heat shock protein 70 on myofibril dissociation during refrigeration in tilapia
    FAN Mingliang, HAO Shuxian, LI Laihao, CHEN Shengjun, CEN Jianwei, WU Yanyan, WEI Ya, XIANG Huan, HUANG Hui
    Food and Fermentation Industries. 2023, 49(11): 140-146. https://doi.org/10.13995/j.cnki.11-1802/ts.033884
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    In order to investigate the relationship between endogenous proteases and heat shock protein 70(HSP 70) with myofibrillar dissociation of tilapia during refrigeration, experiments were performed to determine the changes in myofibril fragmentation index, myofibrillar dissociation, endogenous protease activity, and HSP 70 content of tilapia meat during vacuum-packed refrigeration at 4℃ for 48 h, and the correlation analysis was performed. Results showed that an overall increasing trend in the change of myofibril fragmentation index during the refrigeration of fish, ending at 3.52 times the initial value. The dissociated myosin heavy chain and actin content showed an increasing trend, eventually increasing by 70% and 65% respectively from the initial values. The pH were decreasing followed by a slight recovery with a range of 6.5 to 7.0. The activities of cathepsin B and L showed a constant increase, and the activities of cathepsin D and calpain showed a trend of increasing and then decreasing, and reached the maximum at 8 and 12 h, respectively. HSP 70 content showed an increase followed by a decrease, reaching a maximum at 4 h and finally decreasing by 22.27% compared to the initial value. Myofibril fragmentation index showed a highly significant positive correlation with cathepsin B and L activities (P<0.01), and with myofibrillar dissociation of both myosin heavy chain and actin content were highly significantly positively correlated (P<0.01) and negatively correlated with HSP 70 content (P<0.05). HSP 70 can stabilize myofibril structure by binding to thick and thin filaments of myofibrils. HSP 70 content was significantly negatively correlated with cathepsin L (P<0.05). Cathepsin B and L are essential proteases affecting the integrity of myofibrillar, and cathepsin L may affect the dissociation of thick and thin filaments of myogenic fibers by degrading HSP 70.
  • Effect of tea polyphenols on flavor improvement of oyster hydrolysates
    ZHANG Ziran, LI Xueshuang, YOU Gang, FANG Huaiyi, CHEN Jing, PANG Tingcai
    Food and Fermentation Industries. 2023, 49(11): 147-154. https://doi.org/10.13995/j.cnki.11-1802/ts.035069
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    To study the effects of tea polyphenols on the flavor of oyster hydrolysates, both the effects of treatment and dosage of tea polyphenols on hydrolysis degree and sensory value of the hydrolysates were analyzed. The volatile components were identified by GC-MS and the contribution of these flavor substances for the characteristic flavor of the oyster hydrolysates was quantified according to relative odor activity values. Sensory evaluation results showed that enzymolysis could lead to the deterioration of oyster flavor, which could be significantly improved by adding tea polyphenols before hydrolysis, with no significantly influence on the hydrolysis efficiency. The optimal dosage of tea polyphenols was 0.4%. A total of 31 and 23 kinds of volatile compounds including aldehydes, ketones, alcohols, and esters were detected from the oyster enzymatic hydrolysates (OEH) and its tea polyphenols pretreated hydrolysates (OEH-TP) by GC-MS. Only 13 kinds of compounds were detected in both samples. The types of key flavor compounds for OEH and OEH-TP were eight and five, respectively. Moreover, there were six and four kinds of volatile compounds played important role in modifying the flavor of the two samples, respectively. It was indicated that pretreatment with 0.4% tea polyphenols did not significantly affect the release of amino nitrogen, but could weaken the fishy odor of the hydrolysates and enhance the fruit flavor by changing the composition and content of volatile components, so as to improve the flavor of oyster hydrolysates.
  • Preparation and functional properties of low molecular weight peptides from chub mackerel
    LIAO Huiqi, YANG Liuming, ZHANG Huien, CAO Shaoqian, YANG Hua, QI Xiangyang
    Food and Fermentation Industries. 2023, 49(11): 155-162. https://doi.org/10.13995/j.cnki.11-1802/ts.031843
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    To investigate the relationship between molecular weight and functional properties of chub mackerel peptides, three ultrafiltration fractions of chub mackerel peptides (>10 kDa, 5-10 kDa, and <5 kDa) were obtained by ultrafiltration technique to investigate their functional properties, antioxidant activity, and immunological activity. Results showed that the solubility of chub mackerel peptide fractions with different molecular weights was good in the pH range of 3-11. As the molecular weight decreased, the functional properties such as water-holding capacity, oil-holding capacity, foaming capacity, and emulsification capacity changed significantly. The antioxidant activity and immunological activity of the different molecular weight fractions of the chub mackerel peptides were also observed, with the highest antioxidant and immunological activity of the <5 kDa ultrafiltration fraction. Finally, the amino acid composition of the ultrafiltrated fractions of chub mackerel peptides was analyzed and found to be rich in amino acids. The results of this study could provide a theoretical basis and reference for the subsequent processing and development of mackerel peptides in healthy food.
  • Effects of thermal treatment on antioxidant activity of in vitro digestion products of channel catfish (Ietalurus punetaus)
    ZHANG Zhiyun, JIANG Qixing, GAO Pei, YU Dawei, YANG Fang, XU Yanshun, XIA Wenshui
    Food and Fermentation Industries. 2023, 49(11): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.031993
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    In vitro simulated gastrointestinal two-step digestion was performed on raw and cooked channel catfish Ietalurus punetaus meat under different thermal processing methods, and the differences in antioxidant capacity of the digested products at different phases of digestion were compared, and the peptide concentration, degree of hydrolysis, molecular weight, and amino acid composition of the final digested products were studied. Results showed that with the extension of digestion time, the antioxidant capacity of the digested products gradually increased. The cooked channel catfish had a higher degree of hydrolysis after digestion, and the content of peptides in the digestive juice increased significantly. The steamed group had the most significant change (P<0.05), the degree of hydrolysis of the digestive juice was 47.97%, and the peptide content was 2.03 mg/mL, which were 15.98% and 14.04% higher than those in the raw meat group, respectively. The antioxidant capacity of crude peptides obtained by digesting channel catfish after cooking was higher than that of raw meat. The steamed group had the strongest antioxidant capacity, with DPPH free radical and ABTS cationic radical scavenging rates of 31.35% and 64.79%, respectively, and Fe2+ chelation capacity was as high as 86.69%. In addition, in the digested products of cooked channel catfish, the molecular weight of peptides was reduced, and the proportion of peptides with molecular weight <1 kDa in the steamed group was as high as 80.86%. The content of amino acids related to antioxidant activity reached 84.22%. Cooking is beneficial to the digestion of channel catfish meat, and the digested products obtained by steaming have the highest antioxidant activity and are more beneficial to digestive health.
  • Antioxidant activity of pea protein hydrolysates in vitro and on HepG2 cells
    ZHAO Dan, LIU Xiaolan, ZHENG Xiqun, FAN Lei
    Food and Fermentation Industries. 2023, 49(11): 170-177. https://doi.org/10.13995/j.cnki.11-1802/ts.032277
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    In this research,the antioxidant capacity of pea protein hydrolysates (PPH) and its fractions separated by ultrafiltration membrane were comprehensively analyzed in vitro and cells level. Using pea protein as raw material, pea protein hydrolysates were prepared by Alcalase and Protamex protases and then separated into three different molecular weight components by ultrafiltration: PPH1(<3 kDa),PPH2(3-5 kDa), PPH3(>5 kDa). The components with the highest antioxidant capacity were selected to further investigate their intracellular free radical scavenging ability and the protective effect against oxidative stress in H2O2-stressed HepG2 cells. The results showed that among the pea protein hydrolysates and the three components of the pea protein hydrolysates obtained by ultrafiltration, PPH1 had the best antioxidant activity in vitro, and amino acid composition had a high proportion of antioxidant functions amino acids. At the experimentally set of PPH1 could significantly inhibit the accumulation of ROS in HepG2 cells injured by H2O2 stress. The pea protein hydrolysates and its fractions separated by ultrafiltration membrane possess good in vitro antioxidant ability and obvious protective effects on HepG2 cells from oxidative stress injury induced by H2O2, which can provide a basis for its use as a natural source of antioxidants.
  • Study on nutritional components and characteristic functional peptides of wheat oligopeptides
    FANG Lei, LI Yiguang, CHEN Liang, LIAO Qun, WANG Yuqing, LIU Dan, ZHANG Xinxue, XU Jinzhen, LIU Wenjun, LIU Wenying
    Food and Fermentation Industries. 2023, 49(11): 178-182. https://doi.org/10.13995/j.cnki.11-1802/ts.031455
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    The wheat oligopeptides were obtained by enzymatic hydrolysis, separation, purification, concentration, and spray drying. The physicochemical indexes, amino acid composition, molecular weight distribution, and functional activity characteristic peptides of wheat oligopeptides were analyzed. Results showed that the total protein content (dry basis) of wheat oligopeptides was 93.27%, the peptide content (dry basis) was 79.77%, and the molecular mass was mainly distributed below 1 000 u, accounting for 92.60%. The total amino acids of wheat oligopeptides were 91.56%, especially the glutamic acid content accounted for the highest proportion of 37.13%. In addition, five functionally active characteristic peptides were identified from wheat oligopeptides by ultra-fast liquid chromatography-tandem triple quadrupole mass spectrometry. The ingredients were pyroglutamyl glutamyl proline tripeptide (pEQP), valyl glutamyl glutamine tripeptide (VQQ), alanyl-glutamine dipeptide (AQ), sericyl glutamine dipeptide (SQ), and isoleucyl glutamine dipeptide (IQ), and their contents were 0.464%, 0.046%, 0.191%, 0.446%, and 0.145%, respectively. The content of wheat oligopeptides was stable between batches, laying the material foundation for the application of wheat oligopeptides to protect gastrointestinal mucosa in nutritious and healthy food.
  • Functional study of natural active peptides in traditional Chinese meat products
    ZHANG Yingyang, CHEN Wentao, ZOU Ping, ZHENG Wenwu
    Food and Fermentation Industries. 2023, 49(11): 183-190. https://doi.org/10.13995/j.cnki.11-1802/ts.032058
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    In this study, eight traditional Chinese dried and cured meat products [Sichuan air-dried beef peptide (BP), Inner Mongolia air-dried lamb peptide (MP), Jinhua ham peptide (HP), Jiangxi salted duck peptide (DP), Hubei air-dried chicken peptide (CP), Anhui air-dried goose peptide (GP), silver carp air-dried peptide (SCP), and air-dried yellow croaker peptide (YCP)] were evaluated for their antioxidant and anticancer activities. The antioxidant capacity was measured by DPPH radicals, ABTS cationic radicals, and ·OH. Results showed that CP, SCP, and YCP had good antioxidant activities, and the scavenging rate of DPPH radicals by CP (1 mg/mL) was (87.1±1.7)%, the scavenging rate of ABTS cationic radicals by YCP (1 mg/mL) was (49.6±0.5)%, and the scavenging rate of hydroxyl radicals by SCP (1 mg/mL) was (48.3±1.0)%. DP, CP, and BP had strong inhibitory effects on tumor cells, and the inhibition rate of BP (4 mg/mL) on SH-SY5Y cells reached (48.45±0.81)%. The effect of BP on the SH-SY5Y cell cycle and its effect on apoptosis was verified with BP, and it was concluded that the presence of specific peptides in BP that blocked SH-SY5Y cells in the S phase might be the main cause of apoptosis. Therefore, Chinese traditional dry-cured meat products may promote human health in terms of antioxidants as well as anti-cancer.
  • Ultrasound construction of peanut isolate protein-pectin composite emulsion and the study of its stability
    LI Yingxi, CHEN Fusheng, ZHANG Lifen, LAI Shaojuan
    Food and Fermentation Industries. 2023, 49(11): 191-198. https://doi.org/10.13995/j.cnki.11-1802/ts.032722
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    To construct stable peanut protein-polysaccharide emulsions and explore the stabilization mechanism, the different electrostatic complex states of peanut protein isolate (PPI)-high methoxy pectin (HMP) were firstly determined, and the following research was carried out on this basis. Then the effects of ultrasound parameters on the emulsification activity and stability of the PPI-HMP mixture systems, the average particle size, zeta-potential, microstructure, and storage stability of the PPI-HMP composite emulsions were investigated. The results of turbidity and maximum scattered light intensity I90 indicated that the PPI-HMP mixtures were in soluble complex, no-interaction, and co-soluble states under pH 5.0, 7.0, and 9.0, respectively. At the three pH, the introduction of ultrasound significantly improved the emulsification activity and stability of PPI-HMP mixture systems and decreased the average diameter of the emulsion droplet. At pH 5.0, 7.0, and 9.0, the most stable composite emulsions with a smaller average diameter were obtained after treatment at 6.0 W/cm3 for 4, 8, and 10 min, respectively. The microstructure of the composite emulsion showed that under pH 5.0, ultrasound enhanced the stability of the emulsion by facilitating the formation and the interfacial distribution of PPI-HMP complexes, while at pH 7.0 and 9.0, ultrasound disrupted the self-aggregation of biomacromolecules and promoted the distribution of PPI and HMP in the system. The microscopic image after storing for 30 days proved that ultrasound could significantly improve the long-term stability of composite emulsions. The above results can provide a reference for the construction of stable PPI-HMP composite emulsions under different pH environments, but the structural changes of PPI during the adsorption process still need to be further explored.
  • Construction and properties of fennel essential oil microemulsion system
    ZHANG Tianqi, HAN Bing, ZHENG Ye, HAN Xue, JIANG Xiaohan, HAN Chunran, ZHANG Gensheng
    Food and Fermentation Industries. 2023, 49(11): 199-206. https://doi.org/10.13995/j.cnki.11-1802/ts.031820
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    Fennel is a kind of aromatic plant with the homology of medicine and food. Its essential oil has antibacterial and antioxidant effects, but its water solubility and stability are poor, which limits its application in the food industry. Taking the stability of the microemulsion of fennel essential oil as the investigation index, the optimal formula of the microemulsion of fennel essential oil was determined first, and then the configuration, particle size, distribution, stability, and antioxidant activity of the microemulsion were studied in depth. Results showed that when Tween 80+Tween 40∶glycerol∶fennel essential oil=4∶2∶1.5 and 6∶3∶1, two different infinite dilution microarrays could be formed. The essential oil of fennel and fennel was distributed in the microemulsion system in a spherical shape, and its particle size was 28.39-30.92 nm. When the moisture content was greater than 60%, it was a stable O/W type microemulsion. By comparing the scavenging ability and total reducing power of fennel essential oil on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, hydroxyl radicals, and superoxide anion free radicals, it was found that the construction of the microemulsion system significantly improved the antioxidant properties of fennel essential oil. It shows that the micro-emulsification of fennel essential oil not only solves the problems of low solubility and poor stability but also effectively improves the biological activity of fennel essential oil.
  • Effects of trehalose and carrageenan oligosaccharides on the stability and baking characteristics of frozen dough
    SHANG Shan, YU Shulei, ZANG Liang, JIANG Pengfei, SONG Shuang, WEN Chengrong, QI Libo, FU Baoshang
    Food and Fermentation Industries. 2023, 49(11): 207-216. https://doi.org/10.13995/j.cnki.11-1802/ts.034218
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    To improve the product quality of frozen dough and bread, different concentrations of trehalose (1%, 1.5%, and 2%, mass fraction) and carrageenan oligosaccharides (0.3%, 0.5%, and 0.8%, mass fraction) were added to the dough, and the stability and baking characteristics of frozen dough during freezing storage were investigated in terms of fermentation characteristics, rheological properties, moisture distribution, protein secondary structure, and microstructure of frozen dough after 0, 2, and 4 weeks of storage and its baking characteristics including specific volume, texture, and internal texture structure of bread. Results showed that with the extension of freezing time, the fermentation characteristics and rheological properties of frozen dough with trehalose and carrageenan oligosaccharides were improved compared with the control group after 4 weeks of frozen storage. After 4 weeks of frozen storage, the relative contents of α-helix in the control group, trehalose-1.5% group, and carrageenan-0.5% group decreased by 45.73%, 27.13% and 15.71%, respectively. The relative contents of β-folds increased by 31.32%, 15.51% and 13.79%. SEM images showed that with the extension of freezing time, frozen dough added with trehalose and the carrageenan-oligosaccharide group had a denser network structure than the control group. After one-month storage, the specific volume of the bread of the control group, trehalose-1.5% group, and carrageenan-0.5% group decreased by 30.86%, 21.48% and 15.80%, respectively. In conclusion, carrageenan oligosaccharide has better cryoprotective effects than trehalose on the stability and baking characteristics of frozen dough as a novel cryoprotectant in the production of frozen dough.
  • Evaluation of edible and nutritional quality of formula rice with different amounts of konjac wet rice
    JIANG Wenjing, DENG Liling, REN Yuanyuan, ZHAO Yi, CHEN Yuanyuan, ZHONG Geng
    Food and Fermentation Industries. 2023, 49(11): 217-224. https://doi.org/10.13995/j.cnki.11-1802/ts.035023
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    The risk of sub-health and chronic diseases caused by long-term single intake of refined and deep-processed staple foods is increasing year by year. To improve the nutritional quality of milled rice and the consumption health of staple food, this paper selected the konjac wet rice with different addition levels and rice for cooking, while pure refined rice and pure konjac wet rice were as the control groups. The edible quality was evaluated by color, sensory evaluation, texture characteristics, and cooking characteristics, and the changes in nutritional composition, aroma characteristics and in vitro starch digestibility were compared. Results showed that compared with DSM1, the color and sensory evaluation of 25% and 50% konjac wet rice had no significant difference, but the cooking water absorption increased. The viscosity of the three kinds of formula rice increased and the hardness decreased, but the 75% konjac wet rice was soft and rotten and excessively gelatinized, which reduced the edible taste and cooking quality of the formula rice. With the increase in the amount of konjac wet rice, the dietary fiber content and aroma flavor of the formula rice increased, and the digestibility and hydrolysis rate of starch in vitro decreased. The addition of konjac wet rice can supplement dietary fiber, slow down the hydrolysis of rice starch, and improve the edible taste of formula rice. This study can provide support for the application of konjac wet rice in staple foods.
  • Comparative analysis of the quality of chili sauce made from different varieties of peppers
    YAN Yuge, DUAN Guiyuan, TANG Xinjing, YAO Hong, DU Muying
    Food and Fermentation Industries. 2023, 49(11): 225-232. https://doi.org/10.13995/j.cnki.11-1802/ts.033344
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    In this research, chili sauce with different varieties of pepper in Zunyi were investigated for their fermentation characteristics in physio-chemical indicators, organic acids, amino acids, and volatile components, in order to provide a basis for the effective utilization of special pepper varieties and the improvement of the pepper processing industry chain in Zunyi. The results showed that the amino acid nitrogen, color, carotenoids, and capsaicin content in five kinds of chili sauce with different varieties of pepper were significantly different (P<0.05). There were no significant differences in pH, total acid, reducing sugar, and nitrite content among the chili sauces. The content of organic acids in chili sauce with different varieties of pepper was malic acid (40.2%-48.9%). The taste activity value (TAV) analysis results showed that the savory amino acids were the main amino acids of fermented chili sauce. A total of 152 volatile components were detected in all chili sauce, and the content and types of volatile components varied greatly. Twenty-three kinds of key aroma components were identified, with odor activity value >1, among them, methyl salicylate, D-limonene, geraniol, and α-ionone were the common volatile components. Overall, the Zunla-7 and Zidantou with low spiciness were suitable for development and compounding of low spiciness products. Chaotian pepper and Erjingtiao had high spiciness, rich composition of volatile substances, and organic acid content, which is more suitable for the raw materials for processing pickled peppers and chopped peppers. Niujiao pepper has moderate spiciness, bright color, the highest free amino acid content, (4 386.65±141.09) mg/kg, and volatile components, (20 496.95±3 984.51) μg/kg, so it is more suitable for the development and utilization of traditional fermented chili sauce.
  • Effects of drying methods on the quality of Cordyceps militaris
    QIU Junmeng, FU Qun, WU Xiaojie, ZHONG Mingxu, ZHAO Haitao, SHI Tongshuai
    Food and Fermentation Industries. 2023, 49(11): 233-239. https://doi.org/10.13995/j.cnki.11-1802/ts.031811
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    To compare the effects of four different drying methods on the quality of Cordyceps militaris, C. militaris was dried by far-infrared, vacuum freezing, hot air circulation, and natural air drying. The content of active components, physical properties, sensory quality after rehydration, in vitro antioxidant activity, and anti-inflammatory activity of C. militaris dried products under different drying methods were measured. Results showed that vacuum freeze-dried C. militaris had the lowest water content, the best rehydration and oil retention, the best color protection, the best sensory quality after rehydration, and retained bioactive substances to the greatest extent. The contents of cordycepin (22.52 mg/g), C. militaris polysaccharide (134.05 mg/g), protein (200.50 mg/g), and total flavonoids (12.48 mg/g) were the highest. The IC50 of DPPH radical, ABTS cationic radical and hydroxyl radical scavenging capacity were 0.829, 0.508, and 3.609 mg/mL respectively. The IC50 of hyaluronidase and bovine serum albumin denaturation inhibition rate were 21.114 and 41.231 mg/mL, respectively. The activity was significantly better than that of the dry products prepared by the other three drying methods (P<0.05). The comprehensive quality results of several drying processes were as follows: vacuum freezing > infrared drying > natural air drying > hot air drying. Considering the vacuum freeze-drying treatment, the quality of C. militaris was significantly better than other drying methods, it could be popularized and applied as a suitable drying method for C. militaris.
  • Dual enzyme synergetic enzymatic hydrolysis and its effect on physicochemical properties and structural characteristics of Ziziphus jujuba Mill. powder
    RAN Huan, XIA Xiaoxia, LEI Xiaojuan, LI Fuhua, ZHAO Jichun, ZENG Kaifang, MING Jian
    Food and Fermentation Industries. 2023, 49(11): 240-246. https://doi.org/10.13995/j.cnki.11-1802/ts.032803
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    The spray dried Ziziphus jujuba Mill. powder was pretreated by double enzyme synergistic enzymolysis process, and the changes of physical and chemical properties and structural characteristics of Z. jujuba powder before and after double enzyme synergistic enzymolysis were studied. The results showed that the particle size of Z. jujuba powder was smaller and the distribution was more uniform, the L* value increased by 0.92%, the a* value decreased by 60.22%, and b* value increased by 33.33%. The dissolution time, solubility and swelling property were significantly improved with the decrease of particle size, and the water holding capacity and oil holding capacity were significantly reduced (P<0.05). The repose angle and sliding angle of powder fluidity significantly improved. It promoted the dissolution of reducing sugars, polysaccharides, flavonoids and total phenols, and significantly improved the powder collection rate and antioxidant activity (P<0.05), the surface of powder particles is smoother and not easy to collapse. The results of infrared spectroscopy, X-ray diffraction and thermogravimetric analysis showed that the molecular structure, crystal form and thermal stability of Z. jujuba powder were not changed by dual enzyme synergistic enzymatic hydrolysis. The results showed that the dual enzyme synergistic enzymatic hydrolysis treatment is conducive to the preparation of high-quality Z. jujuba powder, which provides reference for the further application of Z. jujuba powder in food industry.
  • Research on effects of ultraviolet-C, hot air and eugenol treatments on postharvest disease inhibition and quality of ‘Wanqiu Hongxintao’ peaches
    HAO Yajing, WANG Yan, ZHANG Xiong, CHEN Jikun, TU Kang
    Food and Fermentation Industries. 2023, 49(11): 247-253. https://doi.org/10.13995/j.cnki.11-1802/ts.031829
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    The late maturity of ‘Wanqiu Hongxintao’ peaches were treated with ultraviolet-C (UV-C) irradiation, hot air (HA), and eugenol, respectively, and then stored at a temperature of 20 ℃ for 8 days to study the inhibition to postharvest disease. Disease incidence, lesion diameter, color, firmness, weight loss rate, soluble solid content, and titratable acid content were measured at two-day intervals during storage. Results showed that all three treatments could effectively inhibit the occurrence of postharvest disease of peach fruit during storage, and HA treatment had the best effect. Compared with the control group, HA at 40 ℃ for 4 h could significantly reduce decay incidence to 20.00% and average lesion diameter to 15.98 mm after 8-day storage. Moreover, water and firmness loss of postharvest peaches were significantly inhibited, but color was maintained (P<0.05). The principal component analysis further verified that HA treatment could help to keep the quality of peach fruit during storage. In conclusion, HA treatment had a good inhibitory effect on the postharvest disease of ‘Wanqiu Hongxintao’ peaches and maintained good quality during storage.
  • Effect of fenugreek essential oil/sodium alginate composite film on nectarine preservation
    ZHOU Feng, JIN Yuhui, CAO Meng, SHI Yushuang, LI Jianfang
    Food and Fermentation Industries. 2023, 49(11): 254-259. https://doi.org/10.13995/j.cnki.11-1802/ts.034540
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    In this experiment, sodium alginate was used as a film-forming agent, fenugreek essential oil was used as the main raw material to prepare a composite coating solution, and the nectarine was coated. The treated nectarines were stored at 20 °C. The changes in hardness, decay rate, and weight loss rate of nectarines during storage were measured to explore the effect of fenugreek essential oil/sodium alginate composite film on the preservation of nectarines. Results showed that compared with the control group, the coating group was more effective in delaying the decrease of hardness, soluble solid content, vitamin C, titratable acid content, and catalase activity of nectarine and slowing down the increase of decay rate and weight loss rate of nectarine. Among them, 1.0% sodium alginate solution added with 0.08% fenugreek essential oil had the best preservation effect on nectarine. It could be seen that the fenugreek essential oil/sodium alginate composite film coating treatment could inhibit the decline of postharvest nectarine quality, delay post-ripening senescence and decay, and has the potential to further develop into fruit and vegetable preservatives.
  • Rapid determination of formaldehyde in Baijiu by UPLC-Q/Orbitrap HRMS combined with precolumn derivatization
    JIANG Lili, LI Lulu, FU Jia, YIN Yanyan, YANG Junlin, TIAN Dongwei, YOU Xiaolong, CHENG Pingyan
    Food and Fermentation Industries. 2023, 49(11): 260-266. https://doi.org/10.13995/j.cnki.11-1802/ts.033034
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    In this study, a method for the analysis of formaldehyde content in Baijiu was established by UPLC-Q/Orbitrap HRMS combined with precolumn derivatization. Baijiu were derivatized with acetylacetone, detected by Full MS-ddMS2 mode, and quantified by external standard method. The linearity of the method was good in the range of 5.1-202.0 μg/L (R2>0.99), the relative standard deviation was less than 5.0%, and the average recovery rate of standard addition was 85.66%-116.50%. It was suitable for the determination of formaldehyde content in Baijiu. This method was used to analyze the change of formaldehyde content during the brewing process of Maotai-flavored Baijiu, the analysis result showed that the formaldehyde in Maotai-flavor Baijiu was mainly produced in the storage process, among with the third, fourth, fifth and sixth rounds of base Baijiu has the highest formaldehyde content which may contain higher formaldehyde precursor substances, which is the key risk points of formaldehyde production in Bajiu production.
  • Determination of carbon stable isotope ratios of sialic acid in bird’s nests by liquid chromatography-stable isotope ratio mass spectrometry
    FENG Di, WANG Daobing, WANG Dongliang, ZHONG Qiding, WU Zhuying, YUE Hongwei, ZHANG Luoqi, LIN Xiaoxian, MIAO Shu, CHEN Nannan
    Food and Fermentation Industries. 2023, 49(11): 267-272. https://doi.org/10.13995/j.cnki.11-1802/ts.033126
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    In this paper, a method was developed for the determination of sialic acid δ13C values in dried bird’s nests by liquid chromatography-stable isotope ratio mass spectrometry (LC-IRMS). The recoveries of the sample off-line pretreatment method ranged from 75.2% to 100.6%, and the pretreatment process could significantly reduce the influence of large molecules such as proteins on the column without causing isotopic fractionation. The effect of LC-IRMS on the determination of δ13C values of sialic acid was investigated and optimized. A Hyper REZ XP Carbohydrate H+ (300 mm×7.7 mm, 8 μm) column with a column temperature of 30 °C was used, eluting with 90% B (H2O) + 10% D (pH 2 H2SO4) at a flow rate of 0.250 mL/min. The method was stable and reproducible for the accurate determination of the δ13C value of sialic acid. Six dried bird’s nest samples and four commercial sialic acids were determined with δ13C values of (-29.55±0.39)‰ and (-15.18±2.45)‰, respectively, and the two different sources of sialic acids had obvious carbon stable isotope characteristics. The percentage of illegally adulterated commercial sialic acid in bird’s nests could be detected at 10%. This method can provide a basis for the subsequent identification of exogenously added sialic acid in bird’s nest products.
  • Moisture distribution and key volatile flavor compounds in boiled sheepskin based on LF-NMR and HS-SPME-GC-MS
    LI Xiu, WANG Yongrui, LIU Sijia, CUI Jiarui, YANG Qi, WANG Songlei
    Food and Fermentation Industries. 2023, 49(11): 273-279. https://doi.org/10.13995/j.cnki.11-1802/ts.033378
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Low-field nuclear magnetic resonance (LF-NMR) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques were used to study the moisture distribution and volatile flavor compounds during the cooking process of sheepskin (0, 20, 30, 40, 50 min, and 60 min). The key volatile flavor compounds were screened out by combining them with odor activity values (OAV). Results showed that the main form of water in boiled sheepskin was free water. A total of 43 volatile substances were detected in 6 samples. 11 key volatile flavor compounds (OAV≥1) were screened out by OAV, namely octanal, nonanal, hexanal, heptanal, furanaldehyde, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, 1-octen-3-ol, and 2-pentylfuran. The correlation results showed that the contents of key volatile flavor compounds, octanal, nonanal, hexanal and (E)-2-octenal were significantly negatively correlated with the total moisture content (P<0.01); octanal and (E)-2 The content of -octenal was positively correlated with the relative content of non-flowing water (P<0.05).
  • A review in the structure manipulation of w/o/w double emulsions and applications in probiotics delivery
    PU Xiaolu
    Food and Fermentation Industries. 2023, 49(11): 280-287. https://doi.org/10.13995/j.cnki.11-1802/ts.034948
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To enhance the stability of double emulsions and the delivery performance of bioactives, water-in-oil-in-water (w/o/w) emulsions can form diverse structure through modern processing technologies and structural composition design, such as liquid, hydrogel, oleogel, microcapsule, and so on. The structure manipulation of w/o/w double emulsions can incorporate probiotics into the inner water phase and improve the resistance ability of probiotics against undesirable environmental conditions, which assists the implementation of its application in colon-targeted delivery, yogurt, cheese, fruit, and vegetables. With the advantages, disadvantages and manufacturing methods of w/o/w double emulsion structure as a starting point, this article comprehensively introduces the latest research on the diverse structure of w/o/w double emulsion system and the application progress in probiotics delivery. It can provide references for the design and development of novel fat-reduced food within encapsulated viable probiotics.
  • Research progress on the application of microbial agents to alleviate hyperoxaluria
    XU Mingyue, TAN Zhuoming, WANG Guangqiang, XIONG Zhiqiang, SONG Xin, YANG Yijin, ZHANG Hui, AI Lianzhong, XIA Yongjun
    Food and Fermentation Industries. 2023, 49(11): 288-297. https://doi.org/10.13995/j.cnki.11-1802/ts.034414
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Excessive accumulation of oxalate in the human body will lead to hyperoxaluria, which is easy to cause kidney stones. At present, there are no specific drugs can alleviate hyperoxaluria, but there are oxalate-degrading microorganisms in the intestine that can degrade oxalate in the body through various pathways. The gut-kidney axis pathway indicated that the gut microbial diversity and the abundance of oxalate-degrading bacteria are significantly higher in normal human than those in patients with hyperoxaluria, so increasing the oxalate-degrading microorganisms in the gut of patients is a potential way to alleviate the disease. Strains of Oxalobacter formigenes, Lactobacillus, Streptococcus and Bifidobacterium with oxalate degrading function have been widely used in vivo. This article summarizes the microbial agent and mechanisms of alleviation for the treatment of hyperoxaluria, including functional flora in feces, probiotics, genetically engineered bacteria, in order to provide theoretical reference for the research on the treatment of hyperoxaluria with probiotics.
  • Research progress of nucleic acid amplification technology in animal food adulteration
    MENG Xiaoshuai, HU Hezhi, YAN Tingting, LI Hui, LI Shanshan
    Food and Fermentation Industries. 2023, 49(11): 298-305. https://doi.org/10.13995/j.cnki.11-1802/ts.033098
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Nucleic acid amplification technology is a molecular biology technique to rapidly amplify specific DNA fragments in vitro, which has been widely used in research fields such as infectious disease detection, biological survey, food safety detection, clinical diagnosis, and public health monitoring. Among them, food safety issues have gradually become the focus, especially the phenomenon of animal food adulteration. In the past scientific research, the application of nucleic acid amplification technology for food adulteration of animal origin has developed rapidly and made great technical progress. This article reviews the principles of gel electrophoresis PCR, quantitative real-time PCR, droplet digital PCR, loop-mediated isothermal amplification, cross prime amplification, rolling loop amplification, and recombinase polymerase amplification among nucleic acid amplification techniques, and their applications in the detection of animal food adulteration. The key advantages and limitations of various nucleic acid amplification techniques are discussed, and the existing challenges and further research progress are outlined, aiming to point the way for the development of nucleic acid amplification techniques for animal food adulteration.
  • Advances in the uncultured microorganisms in the fermentation system of traditional Chinese fermented food
    WANG Jiaxuan, HAO Shuyue, REN Qing
    Food and Fermentation Industries. 2023, 49(11): 306-314. https://doi.org/10.13995/j.cnki.11-1802/ts.032850
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Traditional Chinese fermented food has a long history and is loved by people because of its rich nutrition and unique flavor. Microorganisms play an important role in the fermentation of traditional fermented food and have a significant impact on their flavor and quality. However, most of the microorganisms in the traditional Chinese fermented food are still uncultured or difficult to culture. An overview of uncultured microorganisms in nature and in the fermentation system traditional of Chinese fermented food is given, and a summary of the methods used to study uncultured microorganisms is presented, the development and utilization of uncultured microorganisms is also envisaged. The aim is to have a more comprehensive understanding of the microbial diversity and the uncultured microorganisms in traditional Chinese fermented food system, in order to achieve better exploitation and utilization of uncultured microorganisms and promote the development of traditional Chinese fermented food.
  • Research progress of mobile food recorder applied in dietary assessment
    XU Chenfeng, XIAO Yuanyuan, WANG Lulu, ZHANG Chi, SHANG Longchen
    Food and Fermentation Industries. 2023, 49(11): 315-322. https://doi.org/10.13995/j.cnki.11-1802/ts.034880
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Recording the resident’s dietary structure with precise data will lay a solid theoretical foundation for nutrition research and implementing a dietary intervention strategy. The traditional dietary assessment methods, such as 24 h dietary recall or food frequency questionnaires, are often cumbersome and expensive to implement, and require subjects with high compliance and good memory. Thus, the integrity and invalidation of data collected with these traditional methods are usually weakened for the inevitable issue such as information omission and recording errors. Nowadays, with the rapid development of the economy and society, those traditional methods are gradually updated with emerging methods that are more electronic and intelligent. Compared with the traditional dietary assessment method based on self-report, the emerging mobile food recorder (MFR) is often more convenient and accurate when used for dietary assessment, which can significantly improve the work efficiency of relevant researchers. The research progress of mobile-based food record technology applied to dietary assessment is reviewed in this paper. Besides, the advantages and disadvantages of the traditional and emerging methods are also analyzed systematically. Based on it, the opportunities and challenges MFR faced in relative research fields are explored accordingly, as well as the development and application prospects of the MFR. The present research is expected to provide some theoretical and data support to promote the MFR’s scientific application and innovative development in dietary assessment.
  • Biological activity and application of Illicium verum
    BAO Zhengyu, LI Yaowen, LI Yan, QIAN Haifeng, ZHANG Hui, WANG Li
    Food and Fermentation Industries. 2023, 49(11): 323-329. https://doi.org/10.13995/j.cnki.11-1802/ts.032961
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    As a kind of Chinese characteristic medicinal and food resource, Illicium verum has a variety of active components. It could be used in lots of industries for its pharmacological effects, including antibacterial, insecticide, anti-inflammatory, analgesic, antioxidant, anti-virus, anxiolytic, and against atherosclerosis. However, the utilization of I. verum mainly focuses on leaves and fruits, and most of the products are roughly processed products, which results from the lack of intensive processing technology. Investigation of the biological activity mechanism is helpful for its wide usage. In this review, the main biological activities of I. verum were summarized and discussed, the development status of I. verum in the field of food and animal feed was also expounded, and some new products made from I. verum were listed. Finally, the problems and research suggestions were discussed, which was helpful for the development of I. verum.
  • Application of ultrasonic technology in extraction and modification of dietary fiber
    LIAO Xueqin, ZHANG Fusheng, YANG Jinlai, WU Liangru, ZHENG Jiong
    Food and Fermentation Industries. 2023, 49(11): 330-336. https://doi.org/10.13995/j.cnki.11-1802/ts.032608
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Dietary fiber has good nutritional value and physiological function. There is a large amount of natural dietary fiber in plant-derived foods and their processed by-products. However, there are some problems such as low extraction rate of natural dietary fiber, poor water holding capacity and solubility of extracted dietary fiber, and poor taste. Therefore, how to prepare high-quality dietary fiber has become a hot issue in the research field of dietary fiber. Among them, ultrasonic technology has the advantages of high extraction efficiency, mild extraction conditions, excellent modification effect, environmental friendliness, and low energy consumption, making it one of the most promising technologies in dietary fiber extraction and modification. The research on the extraction and modification of dietary fiber using ultrasonic technology in recent years was reviewed in this paper, which had an overview of the ultrasonic function characteristics and working principle, analyzed the effects of the extraction and modification of dietary fiber, and expounded the ultrasonic in the extraction and modification of the working mechanism and influence factors. Finally, it summarized the problems and outlooked for the development prospect of ultrasonic technology, providing the theoretical reference for high-value utilization of dietary fiber resources.
  • Research progress on flavor enhancement and appearance stability control of oyster sauce
    LI Zhaozhou, CHEN Xiujin, WANG Yao, NIU Huawei, LI Fang, GAO Hongli, YU Huichun, YUAN Yunxia, YIN Yong, LI Daomin
    Food and Fermentation Industries. 2023, 49(11): 337-346. https://doi.org/10.13995/j.cnki.11-1802/ts.034686
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Oyster sauce is widely used as a traditional fresh condiment with a delicious taste and high nutritional value. During the developing and producing processes, flavor enhancement and appearance stability control are the focus of attention. They are also inevitable requirements for process optimization and quality improvement. Aiming at the existing problems of commercial oyster sauces, the types, and related detection methods of the flavoring substances in the oyster sauces, deodorizing methods and their influencing factors were introduced. The application performance of different flavor enhancers in oyster sauces was summarized. Moreover, the technical approaches for maintaining appearance stability were analyzed. The processing characteristics and thickening principles of different modified starches, edible gums, and surfactants were elucidated. Furthermore, the influencing factors and attention items were illustrated. Also, the influences of compound thickening agents and packaging processes on quality stability were explored. Finally, the authors envisaged the development tendency of processing techniques of oyster sauces. In summary, there were so many factors which influenced the flavor and appearance stability of the oyster sauces. For continuously improving product quality and creating and developing new products, it has important academic value and practical significance to further investigate the relevant basic theories and technical measures.
  • Research progress on affecting factors and improvement of qualities of oat, buckwheat and highland barley noodle
    LIU Minnan, LI Yan, QIAN Haifeng, ZHANG Hui, WANG Li
    Food and Fermentation Industries. 2023, 49(11): 347-351. https://doi.org/10.13995/j.cnki.11-1802/ts.032590
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    More and more attention had been paid to coarse cereals and derivative products, such as coarse cereal noodles, which contain healthy ingredients such as fiber and bioactive compounds. The nutrition of three kinds of coarse cereals, including oat, buckwheat, and highland barley, was introduced. Meanwhile, the factors affecting the qualities of noodles and the methods to improve the noodle qualities were summarized. Furthermore, the problems in the development of noodles were discussed and the research emphasis in the future was prospected, which was helpful for the further development of oat, buckwheat, and highland barley.
  • Design and practice of ‘Course Ideology and Politics’ in Food Chemistry: Taking Hydrogenation of Oils and Fats as an Example
    YE Fayin, LEI Lin, ZHANG Fusheng, WANG Hongwei, SHI Hui, ZHAO Guohua
    Food and Fermentation Industries. 2023, 49(11): 352-356. https://doi.org/10.13995/j.cnki.11-1802/ts.033462
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Food Chemistry is an important fundamental course for the students majoring in Food Science and Engineering. It is a fundamental task and an important measure to implement the goal of educating students through moral education by organically integrating ‘Course Ideology and Politics’ into Food Chemistry course and integrating knowledge imparting, ability cultivation, and value guiding. Based on the characteristics of the curriculum, the section of Hydrogenation of Oils and Fats was investigated as an example of instructional design on integrating the intellectual education and moral education. The elements of ‘Course Ideology and Politics’ related to Hydrogenation of Oils and Fats have been fully excavated. The deeply integration of ‘Course Ideology and Politics’ in the teaching implementation process is specifically discussed, including the setup of teaching objectives, the selection of teaching content, the development of classroom teaching activities as well as the teaching assessment. The purpose of this study is to provide reference for the integration of Food Chemistry course with ‘Course Ideology and Politics’ education.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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