15 August 2023, Volume 49 Issue 15
    

  • Select all
    |
  • Improvement of α-cyclodextrin yield by mutants of Leu277 about CGTase from Bacillus stearothermophilus NO2
    KONG Demin, ZUO Fangyuan, WU Jing, WANG Lei
    Food and Fermentation Industries. 2023, 49(15): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.034278
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Cyclodextrin glucosyltransferase (CGTase) can convert starch to cyclodextrins, including α-cyclodextrin (α-CD), β-cyclodextrin (β-CD) and γ-cyclodextrins (γ-CD). Among these cyclodextrins, α-CD has characteristics of low yield and easy degradation. In this study, a CGTase derived from Bacillus stearothermophilus NO2 was selected and the α-CD producing ability of its mutants, including E142P, L277M, L277F, E142P/L277M, E142P/L277F, L277M/N353A, and L277F/N353A, were measured using soluble starch as substrate. Compared with the wild-type, the optimal mutant E142P/L277M increased the yield of α-CD by 1.7 g/L and the proportion of α-CD in the product increased by 14.3%. Molecular dynamics (MD) simulation results showed that the influence between the sites of E142 and L277 in E142P/L277M mutant was slight. In addition, the catalytic effect of L277M/N353A was poor, and MD results showed that the overall structure of L277M/N353A was changed greatly and its SASA was increased, which were not conducive to the occurrence of transglycoside reaction. This paper provides a new idea for the molecular modification of CGTase to improve the activity of cyclization reaction and increase the yield of CGTase in the industrial production of α-CD.
  • Effects of dietary polysaccharides on tryptophan metabolism in intestinal microbiota based on an in vitro fermentation model
    HE Yuan, GAO Wenyu, WANG Xinyi, LU Wenwei, WANG Hongchao
    Food and Fermentation Industries. 2023, 49(15): 8-15. https://doi.org/10.13995/j.cnki.11-1802/ts.034677
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Dietary polysaccharides have the potential to alter the composition and metabolic function of gut microbiota, influencing the body's immunity and alleviating allergic symptoms, however, the effects varied by polysaccharides. The effect of dietary polysaccharides on the regulation of gut microbiota and their tryptophan metabolites in vitro fermentation model of faeces was investigated. The suitable dietary polysaccharides for allergic people were screened. The α and β diversity showed that, there was an increase in species richness and evenness of microbiota after the dietary intervention. Species analysis revealed an increase in the relative abundance of Lactobacillus and Bifidobacterium in the Ganoderma lucidum, Astragalus, Cordyceps militaris, Inonotus obliquus, Phaeophyta algae, Flammulina velutipes, Hericium erinaceus, and Poria cocos polysaccharides. The targeted metabolome was used to detect the changes in tryptophan metabolites, using LC-MS based techniques for their qualitative and quantitative analysis, five potential dietary polysaccharides were found to improve tryptophan metabolites, indole-3-lactic acid (ILA) and indole-3-carboxaldehyde (I3C), namely G. lucidum, C. militaris, Phaeophyta algae, F. velutipes, and P. cocos polysaccharides, which could amend the metabolic process of tryptophan by changing the gut microbiota, especially Phaeophyta algae polysaccharides(fucoidan) and P. cocos polysaccharides significantly increased ILA and I3C. To sum up, fucoidan and P. cocos polysaccharides can alert the composition of gut microorganisms and enhance tryptophan metabolites, and have the potential as functional factors for the development of special foods suitable for allergic people.
  • Mechanism of Bacteroides vulgatus regulating adenosine synthesis in intestinal epithelial cells of hypertensive mice
    WANG Yiliang, ZHANG Ankun, HE Dongxu
    Food and Fermentation Industries. 2023, 49(15): 16-23. https://doi.org/10.13995/j.cnki.11-1802/ts.035452
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Hypertension is one of the risk factors for cardiovascular disease, and its molecular and cellular mechanisms remain to be elucidated. Numerous studies have shown that intestinal endophytes regulate vascular homeostasis. Previously, metabolomics study in our laboratory suggested that Bacteroides vulgatus increased the plasma adenosine concentration in high-salt diet mice, and such adenosine may alleviate the process of hypertension. In this study, we validated the change of plasma adenosine concentration by B. vulgatus treatment, and showed anti-hypertensive effect of B. vulgatus in high-salt diet mice. To find the source of adenosine in plasma, B. vulgatus treated intestinal epithelial cells were analyzed for gene expression profiling, because they are one of the important sites for adenosine synthesis. As a result, a series of genes were differentially expressed in the intestinal epithelial cells with B. vulgatus treatment. Further, these genes were enriched in cellular metabolic processes of nucleotides, energy and proteins, and included genes closely related to adenosine synthesis. the expression of CD39, a key protein in adenosine synthesis, were then validated. CD39 significantly increased in mouse intestinal epithelial cells after B. vulgatus gavage. Further, CD39 expression in intestinal epithelial cells was positively correlated with plasma adenosine concentration. In conclusion, this study showed that B. vulgatus increased plasma adenosine content and regulated hypertension in mice with a high-salt diet. Further, CD39 expression was increased by B. vulgatus in intestinal epithelial cells, and it was positively correlated with plasma adenosine concentration. These results may provide a theoretical basis for elucidating the relationship between intestinal endophytes and cardiovascular health.
  • Effects of Bacillus coagulans CGMCC 9951 on improving sports endurance
    DU Yicheng, XING Jiale, WU Ying, TIAN Pingping, ZHAO Lina, LI Xin, ZHANG Jie, GU Shaobin
    Food and Fermentation Industries. 2023, 49(15): 24-30. https://doi.org/10.13995/j.cnki.11-1802/ts.033966
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, a mouse exercise model was constructed by four weeks of swimming training to explore the effect of Bacillus coagulans CGMCC 9951 on exercise endurance in mice. 50 mice were randomly divided into five groups: the quiet control (SC) group, the exercise control (EC) group and three groups treated with Bacillus coagulans CGMCC 9951 of low dose (LC), medium dose (MC) and high dose (HC). The mouse exercise model was established by swimming training for four weeks, and B. coagulans CGMCC 9951 was supplemented daily. The basic parameters, swimming exhaustion time and serum biochemical indexes (blood glucose, lactic acid, blood ammonia, blood urea nitrogen, lactate dehydrogenase, creatine kinase) liver glycogen and muscle glycogen were measured, as well as inflammatory factors, i.e. interleukin-1β (IL-1β), interleukin-10 (IL-10), tumor necrosis factor-α (TNF-α). Results showed that compared with EC group, the supplementation of B. coagulans CGMCC 9951 significantly prolonged the exhaustive swimming time of mice in HC group, increased the blood glucose level, liver glycogen and muscle glycogen. It was observed that the level of lactic acid and blood ammonia decreased significantly in serum. Additionally, B. coagulans CGMCC 9951 significantly reduced the content of pro-inflammatory factors (IL-1β, tumor TNF-α) while that of anti-inflammatory factors (IL-10) increased. B. coagulans CGMCC 9951 could enhance exercise tolerance and relieve fatigue in mice, which has potential application in the development of probiotics.
  • Effects of polysaccharides from Dioscorea opposita Thunb. cv. Tiegun on anti-oxidation and anti-fatigue during postpartum rehabilitation exercise for lumbago
    FENG Bin, YANG Qi, CAO Jia
    Food and Fermentation Industries. 2023, 49(15): 31-37. https://doi.org/10.13995/j.cnki.11-1802/ts.032601
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Dioscorea opposita Thunb. cv. Tiegun was used as a carbohydrate nutritional supplement. Different methods were applied to extract polysaccharides, and their scavenging capacities against DPPH radicals and ·OH were compared. Subjects who regularly took extract solutions of D. opposita were tested to measure the levels of serum malondialdehyde (MDA) and superoxide dismutase (SOD) after exercise. Post-exercise blood indices such as MDA and serum creatine kinase were monitored the following morning. The results of three types of experiments were compared to evaluate the anti-oxidation and anti-fatigue capacities of D. opposita. The microwave-assisted cellulase method resulted in the highest extraction level of polysaccharides from D. opposita (13.83%), while the microwave-assisted cellulase and the cellulase methods both had strong scavenging ability against DPPH radicals and ·OH without significant difference. In the post-exercise microwave-assisted cellulase intervention group, the MDA level decreased significantly [(3.16±0.59) nmol/mL], while that of SOD increased [(97.35±10.63) nmol/mL]. In each experimental group where D. opposita was administered as a nutritional supplement to relieve postpartum lumbago, the subjects exhibited a faster recovery rate for serum testosterone (65.58%) and serum creatine kinase (55.78%). This study could provide a scientific basis for the development and utilization of D. opposita as a nutritional supplement for postpartum rehabilitation exercises for women.
  • Comparative analysis of bacterial community of high temperature Daqu with different storage periods based on in situ cultivation and traditional cultivation
    ZOU Yunman, QIU Shuyi, ZHENG Jia, DAI Yifeng, WEI Chaoyang, YAN Yan, ZENG Xiangyong
    Food and Fermentation Industries. 2023, 49(15): 38-46. https://doi.org/10.13995/j.cnki.11-1802/ts.034005
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The present study was the first to isolate and screen bacteria in high temperature Daqu with five different storage periods based on in situ cultivation approach. The bacterial community composition cultured with in situ cultivation and traditional cultivation were compared and analyzed. The results showed that 15 genera and 36 species were isolated by in situ cultivation while only 5 genera and 17 species were obtained by traditional cultivation. In each Daqu with a different storage period, the diversity and richness of bacteria isolated by in situ cultivation were more abundant than those of traditional cultivation. Interestingly, the unique bacteria previously reported in Baijiu fermentation environment based on the culture-independent method were successfully isolated by in situ cultivation. Functional bacteria including Bacillus paramycoides, Bacillus vallismortis, Staphylococcus xylosus, Alcaligenes sp., Alcaligenes faecalis, Alcaligenes aquatilis, and Brevibacillus borstelensis obtained by in situ cultivation were rarely reported in Baijiu fermentation environment. In addition, although the dominant bacteria in high temperature Daqu with a 3-8 months storage period were similar and stable, the isolation frequency of the dominant genus was the highest in Daqu samples with six and eight months. Therefore, high temperature Daqu with six months or more storage period is suitable and applied in the subsequent brewing process. This study highlights the advantages of in situ cultivation and provides a new method and a novel pathway to screen functional microorganisms inhabiting the whole liquor brewing environment.
  • Screening and identification of a tannin-tolerant yeast strain and its fermentation characteristics
    TAN Chuanchuan, HE Jin, WEI Yumeng, XIN Wenyan, YAO Mi, CEN Shunyou
    Food and Fermentation Industries. 2023, 49(15): 47-53. https://doi.org/10.13995/j.cnki.11-1802/ts.033460
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To solve the industrial problems of poor taste and low quality of traditional brewing yeast used in the fermentation of high tannin fruits, a high tannin-tolerant yeast suitable for fermentation was isolated and screened from the Rosa roxburghii, pomegranate and green crisp plums, and it was identified as Saccharomyces bayanus(N1). The fermentation ability and flavor compositions of strain N1 were explored. The optimal growth temperature of strain N1 was 28 ℃, the optimum pH was 6, and it could tolerate 32 g/L of tannin, 400 g/L of sugar, 16% of ethanol and 250 mg/L of SO2. Strain N1 was used to ferment pomace of R. roxburghii with a finishing fermented fluid of 9.23%vol ethanol, 4.31 g/L residual sugar, and 1.36 g/L ester. The tannin degradation rate was 40.01%. Based on the result of electronic nose, strain N1 was negatively correlated with the Saccharomyces cerevisiae SY according to the principal component analysis model. W1S, W1C, andW3C sensors had the highest sensitivity in the R. roxburghii fermented fluid. Alkanes, benzenes, and amines was the main flavor components and contribution rate. This study provided a certain reference for the fermentation of high tannin fruit.
  • Precise regulation technology for Saccharomyces cerevisiae solid-state fermentation
    BAI Yukun, LIAO Boxi, SUN Zhao, GAO Xiang, CHEN Jianxin
    Food and Fermentation Industries. 2023, 49(15): 54-62. https://doi.org/10.13995/j.cnki.11-1802/ts.033943
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    As an important microorganism in two-sided and solid-state fermentation of Baijiu, Saccharomyces cerevisiae not only mediates the generation of main substance in Baijiu (i.e., ethanol), but also produces several flavor components. In this study, by precisely regulating four variables i.e. glucoamylase, temperature, inoculation amount and acidity, their effects on the solid-state fermentation of S. cerevisiae were investigated. Meanwhile, under the optimum Baijiu-producing conditions, the single-strain fermentation of S. cerevisiae was tracked and the flavor composition was determined. This could be regarded as the preliminary study of precise regulation in solid-state fermentation of Baijiu. The experimental results showed that at 30 ℃, the glucoamylase addition of 13.43-67.17 U/g, fermented grains had no effect on the final Baijiu yield. The final ethanol yield increased by 13.92% when the initial inoculation increased from 7.085 lg CFU/g to 8.401 lg CFU/g. There was a negative correlation between acidity and final ethanol yield: in detail, with the increase of acidity from 0.20 mmol/10 g to 1.95 mmol/10 g fermented grains, the final ethanol yield decreased by 16.53%. Under the optimum fermentation temperature of 24-27 ℃, the final Baijiu yield reached 1.065-1.117 g/10 g fermented grain. According to the combined multifactorial design response surface experiments, the optimal ethanol fermentation conditions were: 25 ℃, inoculation amount of 8.300 lg CFU/g fermented grains and acidity of 0.15 mmol/10 g fermented grains. The final yield of ethanol reached 1.198 g/10 g fermented grains in the optimized fermentation. In this solid-state process, six organic flavor components were detected, including isobutanol, acetic acid, isoamyl alcohol, furfural, butyric acid, and β-phenylethanol, and a small amount of esters were mainly generated through single S. cerevisiae. This study provides a solid theoretical basis for improving the yield and quality of Baijiu production in future.
  • Microbial intervention to reduce lactic acid in Moutai-flavor liquor brewing
    LUO Han, ZENG Xianglian, CHEN Liangqiang, YAN Fan, DU Hai, HUANG Xu
    Food and Fermentation Industries. 2023, 49(15): 63-68. https://doi.org/10.13995/j.cnki.11-1802/ts.034235
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The interaction between Pichia kudriavzevi and lactic acid bacteria strains were investigated to provide a theoretical basis for reducing the content of organic acids by bioaugmentation inoculation in Moutai-flavor liquor fermentation. Pichia strains that can degrade lactic acid were isolated form fermented grains and were identified by 26S rDNA molecular biology. Then Pichia was separately mixed with Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus panis, Pediococcus acidilactici, Lactobacillus fermentum, and Lactobacillus fructivorans for fermentation. After fermentation, lactic acid and total alcohol were determined. Finally, the Pichia strain with excellent characteristics was inoculated into liquor fermentation to achieve the reduction of lactic acid in liquor. A total of 45 strains with strong lactic acid tolerance were isolated from fermented grains, and 21 strains were identified as Pichia kudriavzevii. P. kudriavzevii JP-Y08 had the strongest inhibition on the lactic acid production and can reduce lactic acid by 64.0%-94.1% when was fermented with L. plantarum, P. acidilactici, L. pontis, and L. panis. In addition, lactic acid produced by mixed fermentation was significantly lower than that in the fermentation by single lactic acid bacteria. Moreover, the higher the inoculation amount of P. kudriavzevii was, the lower the lactic acid content was. Finally, inoculation with P. kudriavzevii JP-Y08 during fermentation optimized the microbial structure, improved the state the fermented grains, and reduced the lactic content.
  • Effects of different inoculation methods of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the quality of Yali wine
    WU Yao, DENG Jie, ZHANG Rui, DENG Xingcheng, HUANG Zhiguo, WEI Chunhui
    Food and Fermentation Industries. 2023, 49(15): 69-76. https://doi.org/10.13995/j.cnki.11-1802/ts.033633
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The study was to enrich the flavor of Yali wine and improve its quality. The two yeasts, Wickerhamomyces anomalus and Saccharomyces cerevisiae, were used for Yali wine fermentation to study the effects of different yeast on the physicochemical properties and flavor of Yali wine, and to compare the flavor differences of the different types of fermentation by principal component analysis (PCA). The results showed that the co-fermentation had different effects on the growth of two yeast. By comparing different inoculation methods, the mutual inhibition of the two yeasts was explored. The optimal inoculation method was S. cerevisiae inoculated 24 h earlier than W. anomilis. There were 43 flavor components detected in Yali wine by different yeast fermentation, and 23 flavor components were common in the two groups, the flavor components of mixed fermentation group were more abundant. PCA results showed that there were significant differences in flavor components among different fermentation methods. Through sensory evaluation, it was found that the fermented flavor, fruit aroma and floral fragrance of Yali wine in the co-fermentation group were better than those in the S. cerevisiae fermentation group, and could make up for the shortcomings of thin flavor and bland taste of Yali wine. This study provides basic theoretical data to support for the production of Yali wine.
  • Effect of synergetic fermentation with Pediococcus on the aroma and quality of low-salt solid-state soy sauce
    WANG Tao, HU Guangyao, FANG Fang
    Food and Fermentation Industries. 2023, 49(15): 77-84. https://doi.org/10.13995/j.cnki.11-1802/ts.034606
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The soy sauce fermented by low-salt solid-state fermentation can bring strong sauce flavor and good color to food. But the flavor and quality of low-salt solid-state soy sauce is not as good as that of high-salt liquid-state soy sauce, due to the short fermentation times and high fermentation temperature. In this study, Pediococcus acidilactici WT1, which can grow at high temperature and salinity, was isolated from soy sauce mash. Low-salt solid-state soy sauce synergetic fermentation with P. acidilactici WT1 increased the amino acid nitrogen of soy sauce by 9.43%, the color intensity by 21.36%, and the content of succinic acid by 71.87%, and the tartaric acid was 5.43 times that of non-synergetic fermentation. In addition, the contents of umami and sweet amino acids in soy sauce increased by 35.16% and 13.44%, and the total volatiles increased by 19.95% in synergetic fermentation. The contents of guaiacol and phenol in soy sauce increased by 35.49% and 50.64%, and the contents of phenethyl alcohol and isoamyl alcohol increased by 16.83% and 21.86%. The results provide a reference for synergetic fermentation with functional bacteria which improve the quality and flavor of low-salt solid-state soy sauce.
  • Screening of fermented strain for Mucor sufu and sensory evaluation of sufu fermented by artificial inoculation
    SU Bin, REN Lu, ZHANG Yu, SONG Jiajia, WANG Chen, WANG Hongwei, SUO Huayi
    Food and Fermentation Industries. 2023, 49(15): 85-91. https://doi.org/10.13995/j.cnki.11-1802/ts.033651
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to improve the quality and safety of traditional sufu. In this study, Actinomucor elegans CJ-6 with good production characteristics was selected according to growth ability, protease, and lipase activity. According to the result of sensory evaluation and head space-solid phase microextraction-gas chromatography-mass spectrometry, CJ-6 could produce flavor characteristics similar with traditional fermentation sufu. The texture characteristics and free amino acid content were analyzed during artificial inoculation fermentation, and the effect of CJ-6 on mouthfeel and taste of sufu were evaluated. The result showed that CJ-6 presented the greatest growth, protease, and lipase enzyme production capacity. The flavor characteristics of artificial inoculation sufu was highly similar with traditional sufu. A total of 70 volatile compounds were identified, and 13 compounds had an odor activity value larger than 1. Partial least-squares regression analysis showed that ethyl caprylate, phenol, ethyl 3-phenylpropionate, phenylacetaldehyde, phenethyl alcohol and phenylacetaldehyde were the key flavor components produced by CJ-6. During the fermentation, the hardness and springiness were gradually decreased, four essential amino acids were increased, and the total content of amino acid increased by 5.94 times. A. elegans CJ-6 has great potential as a starter culture in sufu fermentation. These results provide a new strain for the fermentation of high-quality sufu.
  • Differential analysis of quality factors and glucosinolate metabolites in different mustard varieties during fermentation
    MEI Yuan, LIU Duchen, LAI Haimei, HUANG Yuli, WANG Yali, GE Lihong, ZENG Xueqing, YANG Menglu, ZHU Yongqing, ZHAO Nan
    Food and Fermentation Industries. 2023, 49(15): 92-99. https://doi.org/10.13995/j.cnki.11-1802/ts.033629
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Mustard germplasm resources are abundant. In this study, the microbial counts, physicochemical properties, organic acid profiles, and the composition of isothiocyanate and nitrile volatile compounds produced by glucosinolate metabolism in samples of six mustard varieties before and after fermentation were analyzed, so as to evaluate the differences in characteristics of different mustard varieties during fermentation. The results showed that there were interspecies differences in the physicochemical properties, microbial counts, organic acid profiles and compositions of volatile compounds metabolized by glucosinolates. Among them, leaf-edible mustard (Brassica juncea var. latipa), stem-edible mustard (Brassica juncea var. Crassicauiis) and stem-edible mustard (Brassica juncea var. gemmifera) were in good fermentation conditions, and the total acid content was higher than 0.6 g/100 g. Other mustard samples were hardly fermented, with little change in pH and total acid content. In terms of glucosinolate metabolites, the composition and contents of isothiocyanates and nitrile compounds in different mustard varieties were different. The changing trend of glucosinolate metabolites in the samples with higher fermentation degree was consistent. After 30 days of fermentation, the contents of isothiocyanates with functional activity decreased to 0% and a large amount of 3-butenenitrile was produced in the mustard (Brassica juncea var. tumida) with the lowest degree of fermentation. Correlation analysis showed that bacteria and yeasts were significantly correlated with glucosinolate metabolites. These results indicated that glucosinolate metabolites might reflect the fermentation process and also affect the fermentation quality. This study clarified the quality characteristics of different varieties of mustard during fermentation, and provided a theoretical basis for the evaluation of fermentation quality and the selection of special varieties of mustard for fermentation.
  • Effect of photocatalytic pretreatment on dark fermentative hydrogen production from straw
    ZHANG Jingnan, QIAN Sitong, CHANG Hanghang, GAO Xinrui, MA Haokun, XU Qingping, ZHANG Zhiping, SONG Lili, YANG Xu, WEI Tao
    Food and Fermentation Industries. 2023, 49(15): 100-106. https://doi.org/10.13995/j.cnki.11-1802/ts.035480
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    A TiO2/biochar composite catalyst was prepared for photocatalytic pretreatment of corn straw, using scanning electron microscopy (SEM), Fourier transform infrared spectrometry (FT-IR), X-ray diffraction (XRD) and X-ray photoecectron spectroscopy (XPS) to characterize the catalyst. The effects of the photocatalytic conditions on dark fermentative hydrogen production from pretreated straw were investigated. Response surface optimization test results showed that the optimal catalytic conditions were biochar doping ratio of 10%, catalyst concentration of 1.3 g/L and catalytic pH 6, the maximum cumulative hydrogen production of straw reached 52.9 mL/g, which was 16.6% higher than that of the control. SEM, FT-IR, and XRD analysis showed that the photocatalysis could damage the structure of straw, which was conducive to the subsequent fermentation hydrogen production.
  • Fermentation condition optimization of pineapple processing waste-whey protein by mixed fermentation
    LUO Jiawei, XIAO Shan, HU Yaoyao, PENG Xueying, HU Wenfeng
    Food and Fermentation Industries. 2023, 49(15): 107-113. https://doi.org/10.13995/j.cnki.11-1802/ts.033545
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, the endogenous lactic acid bacteria (LAB) and yeast selected by our lab were used to ferment pineapple by-products and whey protein. The effects of pineapple by-products content, whey protein content, initial pH, fermentation time, fermentation temperature on the total phenol content and SOD activity of fermented products were studied. And then the fermentation conditions were optimized. The results showed that the best fermentation conditions were: by-product content of pineapple processing 60%, whey protein content 2.6%, initial pH 5.0, 26 h, f 37.5 ℃, LAB content 1.6%, and fermentation inoculation ratio (LAB: yeast) 6.2∶1. Under this conditions, the total phenol content and SOD activity of the fermented product were 0.81 mg GAE/g and 168.02 U/g, which were 2.5 and 1.95 times higher than the products without fermentation treatment. The content of total organic acid, tartaric acid, ascorbic acid, lactic acid, and succinic acid was increased compared with original materials. The results showed that mixed fermentation of pineapple processing by-product and whey protein could improve the utilization rate of food by-products. This study provide some new ideas for the utilization of by-products of pineapple processing.
  • Production process of Lycium ruthenicum Murr. beverage fermented with lactic acid bacteria
    HENG Yangyang, ZHOU Zhilei, CHEN Chao, SONG Yaling, KU Jinliang, JI Zhongwei, MAO Jian
    Food and Fermentation Industries. 2023, 49(15): 114-121. https://doi.org/10.13995/j.cnki.11-1802/ts.034136
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The manufacturing technique of fermentation beverage of Lycium ruthenicum Murr. brewed with Lactobacillus casei was investigated in this paper. The main objective was to reduce the loss of anthocyanins and procyanidins during processing. First, the conditions of enzymatic hydrolysis were studied: 1 g/L pectinase and 1 g/L cellulase were added, and enzymatic hydrolysis was carried out at 37 ℃ for 3.5 h. Second, the culture medium was optimized: 30 g/L skim milk powder, 70 g/L glucose, and 80 g/L juice of L. ruthenicum. Then, the optimum fermentation conditions were obtained: solid-liquid ratio of 1∶30 (g∶mL), inoculum volume of 3%, 37 ℃ ,and 15 h. The total acid content was about 3.5 g/L at the end of fermentation. The stability of anthocyanins was improved during fermentation. However, a large loss of anthocyanins and proanthocyanidins was observed during sterilization process. Through optimization of sterilization parameters and control of environmental factors, a sterilization process conducive to the protection of anthocyanins and procyanidins had been developed: fermentation broth should be kept away from light with the oxygen content less than 0.5 mg/L, and then heated at 85 ℃ for 25 min. This process increased the retention rate of anthocyanins and proanthocyanidins by 7.1% and 6.0%, the functional components were effectively protected during sterilization. The fermented beverage prepared had the characteristic flavor of L. ruthenicum and a mellow sour taste. This study could provide a theoretical reference for the development of products of L. ruthenicum.
  • Effect of partial replacement of milk protein by soy protein on the physicochemical properties and structure of yogurt
    HUI Danyang, HUA Shuyu, TANG Yufang, LIU Zhongyi, LIU Wenxing
    Food and Fermentation Industries. 2023, 49(15): 122-128. https://doi.org/10.13995/j.cnki.11-1802/ts.033874
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The yogurt was prepared by partially replacing cow milk protein in milk powder with soy protein isolate(SPI). The influence of substitution of SPI for milk protein on the properties of yogurt was investigated by measuring the physicochemical properties (pH, titratable acidity, water-holding capacity, and color difference) and textural characteristics. And its influence on the internal structure of yogurt was explored by measuring the potential, particle size, hydrophobicity, microstructure, and protein secondary structure. The results showed that with the increasing of SPI substitution (0% to 50%), the sensory quality of the yogurt was improved, and the structural properties was enhanced. The titratable acidity of the yogurt decreased by 17.66 °T (P<0.05), and the water holding capacity increased to 59.17% (P<0.05). The textural properties were all enhanced (P<0.05), and the particle size and zeta potential increased significantly (P<0.05). In terms of physical structure, as the substitution amount of SPI increased, the soy protein and casein in the yogurt cross-linked with each other to form curd with dense network, which was better than conventional yogurt curd at 30% substitution of SPI, and closer to tofu curd when adding 50% substitution of SPI. In terms of chemical structure, the β-fold content tended to decrease with increase of SPI substitution, while the relative α-helix, β-turn and random curl increased in varying degrees. The addition of SPI significantly enhanced the physicochemical properties and curd structure of the yogurt, and 30% was the optimal substitution amount of SPI.
  • Effects of Lactobacillus paracasei and Staphylococcus xylose on the quality and flavor of fermented sausages
    MU Tingting, WU Jianjun, RONG Liangyan, LI Ruren
    Food and Fermentation Industries. 2023, 49(15): 129-135. https://doi.org/10.13995/j.cnki.11-1802/ts.035733
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to explore the effects of Lactobacillus paracasei and Staphylococcus xylosus on the quality and flavor of fermented sausage, and provide theoretical reference for further optimization of fermented sausage processing technology in China. In this study, Lactobacillus paracasei YL-1, Staphylococcus xylosus E-2, and Staphylococcus xylosus NY-2 were added to the sausage in the form of single strain and compound. The natural fermentation without starter added was used as the control group, the physical and chemical indexes, volatile flavor substances and sensory quality of sausages were evaluated. The results showed that compared with naturally fermented sausage, the evaluation panel preferred the sausage with added strains, the palatability, smell, taste and overall acceptability of the sausage fermented by mixed strains were better than that of the sausage fermented by single strains. The acidity of the sausage added with L. paracasei YL-1 was better than that of the other groups, and the color and texture characteristics of the sausage in the experimental group were better than those in the control group. However, the mixed strain only plays a synergistic effect in hardness, chewiness, sensory characteristics, and flavor substances, and has little effect on acidity and color were observed. The co-effect caused by the addition of different strains should actively contribute to the formation of volatile flavor substances of fermented sausages, and the added strain group produced more esters, which reduced the types and quantities of some alcohols and aldehydes.
  • Preparation and characterization of Ejiao peptide-iron chelate microcapsules
    LI Xiu, CHEN Yuyao, GUAN Lingjuan, SONG Jie, CHENG Xiangrong
    Food and Fermentation Industries. 2023, 49(15): 136-144. https://doi.org/10.13995/j.cnki.11-1802/ts.032671
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To improve the bioavailability and mask the rust flavor of Ejiao peptide-iron chelate (EPI), which is the hematopoietic ingredient in Ejiao, soy protein isolate and pectin were used as wall materials to embed EPI by high-speed emulsification. The microcapsules of EPI were prepared by the freeze-drying method. The optimal parameter was further investigated by orthogonal experiments, using an embedding rate to evaluate the preparation process. The optimal parameter combination was obtained as the wall-to-core mass ratio of 3∶1, the mass ratio of soy protein isolate to pectin of 6∶4, and the stirring time of 30 min, to yield the embedding rate of 86.69%. Furthermore, the physicochemical properties of the EPI microcapsules prepared under optimal conditions were characterized. Results showed that the particle size distribution of the EPI microcapsules was narrower, with an average particle size of 119.50 mm, and the water absorption was significantly reduced to (25.64±0.97)%. Microencapsulation significantly reduced the Fe2+ content released by EPI during simulated digestion in the gastrointestinal tract (P<0.05), and significantly improved the chelation rate of EPI at 20-80 ℃ (P<0.05), indicating its improved digestive stability and thermostability. Moreover, EPI microcapsules could reduce the residual iron content in feces and delay the peak time of intestinal iron content by 2 h.
  • Characteristics of collagens from body wall of Stichopus horrens prepared by different extraction methods
    ZHENG Qingyao, CAO Wenhong, HAN Yuliang, ZHANG Fengning, CHEN Zhongqin, LIN Haisheng, ZHENG Huina
    Food and Fermentation Industries. 2023, 49(15): 145-152. https://doi.org/10.13995/j.cnki.11-1802/ts.032423
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the effects of different extraction methods on the molecular structure and physicochemical properties of collagens from the body wall of Stichopus horrens, acid-soluble collagen (ASC), pepsin-solubilized collagen (PSC), ultrasound-assisted extraction of acid-soluble collagen (UASC), and ultrasound-assisted extraction of pepsin-solubilized collagen (UPSC) were extracted from the body wall of S. horrens, the extraction rate, SDS-PAGE, ultraviolet spectrum(UV), Fourier transform infrared spectrum (FTIR), thermal stability and circular dichroism spectrum (CD) of different extraction methods were compared and analyzed. Results showed that the extraction rate of UPSC was the highest (18.70%) and that of ASC was only 0.15%, which was not used in subsequent studies. SDS-PAGE showed that the subunit composition of PSC, UPSC, and UASC was (α1)2α2. FTIR spectrum showed that there were amide A, B, Ⅰ, Ⅱ, and Ⅲ bands in all three kinds of collagens, which maintained the integrity of the triple helix structure of collagens, after ultrasonic treatment, the contents of α-helix decreased, while the contents of β-pleated sheet and β-turn increased. The thermal denaturation temperatures of PSC, UPSC, and UASC were 21.3 ℃, 25.9 ℃, and 27.0 ℃, respectively. CD and UV spectrum showed that three kinds of collagens were consistent with the typical structural characteristics of type Ⅰ collagen. In conclusion, it could preliminarily be judged that the collagens from the body wall of S. horrens were type Ⅰ collagen, ultrasonic-assisted extraction did not destroy the triple helix structure of collagens, it could promote the extraction of collagens. This study could provide basic data for the further development and utilization of collagens from the body wall of S. horrens.
  • Effect of ultrasound-assisted enzyme extraction on the protein degradation and biological of peptides in camel skin collagen
    HE Jing, SHI Rui, Jirimutu
    Food and Fermentation Industries. 2023, 49(15): 153-159. https://doi.org/10.13995/j.cnki.11-1802/ts.033338
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, the hydrolysis characteristics of collagen obtained by ultrasonic assisted enzymatic extraction and traditional enzymatic extraction were characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis, particle size distribution, and liquid chromatography tandem mass spectrometry based on simulated gastrointestinal digestion. Furthermore, molecular docking was carried out to screen the most potential bioactive peptides with high binding capacity and investigate the binding site and binding mechanism with target protein. The results showed that ultrasonic assisted enzyme extraction promoted the degradation of camel skin collagen, and its molecular mass of peptide fragments was distributed in the range of 500-1 500 Da. Through the virtual screening technology, it was confirmed that the ultrasonic-assisted enzymatic extraction could produce more potential bioactive peptides, mainly ACE inhibition. The most potential ACE inhibitory peptide LSFLF was obtained based on molecular docking. It could interact with the key amino acid residues with the active site of ACE. The results provide a new idea for further processing of camel skin and identification and preparation of bioactive peptides.
  • Potential functional active peptides from silky fowl peptides
    FANG Lei, LI Yiguang, CHEN Liang, LIU Dan, WANG Yuqing, LIAO Qun, ZHANG Xinxue, XU Jinzhen, LIU Wenjun, LIU Wenying
    Food and Fermentation Industries. 2023, 49(15): 160-165. https://doi.org/10.13995/j.cnki.11-1802/ts.033590
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The total protein, peptide content, amino acid composition, molecular weight distribution, and potential functional active peptides of silky fowl peptides were investigated. Results showed that the total protein content (dry basis) of silky fowl peptides was 94.88%, the peptide content (dry basis) was 78.93%, the amino acid composition was rich, and the molecular mass was mainly distributed below 1 000 Da, accounting for 91.04%. In addition, 5 characteristic peptide components with potential functional activities were identified from silky fowl peptides by ultra-fast liquid chromatography tandem triple quadrupole mass spectrometry method, including glutyl-arginine dipeptide (ER), isoleucyl arginine dipeptide (IR), asparagyl-arginine dipeptide (NR), prolyl-aspartyl-arginine tripeptide (PDR), and alanyl-alanyl-arginine tripeptide (AAR), the content of which was 0.14-4.28 mg/g, laying a material foundation for the application of silky fowl peptides to nourishing blood in nutritious and healthy food.
  • Effects of different glycation modifications on antioxidant activity and allergenicity of ovalbumin
    LIU Dan, ZOU Lin, XIONG Zihao, SHAO Yanhong, LIU Jun, TU Zongcai
    Food and Fermentation Industries. 2023, 49(15): 166-172. https://doi.org/10.13995/j.cnki.11-1802/ts.035430
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Ovalbumin (OVA) is the most abundant protein in egg white, which can induce allergic reactions and seriously threaten human health. Ovalbumin was glycated by different sugar chains, and the changes in the structure, antioxidant activity, and allergenicity were explored. Glucose, maltose, maltotriose, and maltopentose-modified OVA were used as the research objects. The structural changes of the modified OVA were analyzed by electrophoresis, Fourier transform infrared spectroscopy, UV absorption, and fluorescence spectroscopy. The IgG/IgE binding ability, the interleukin-6, and b-hexosidase release were evaluated by enzyme-linked immunosorbent assay and KU812 cell assay. Results showed that glucose, maltose, maltotriose, and maltopentose increased the molecular weight of OVA, decreased the free amino group content, changed the UV absorption, fluorescence intensity, and infrared absorption intensity, and increased the ABTS cationic radical scavenging ability, DPPH free radical scavenging ability, and superoxide anion scavenging ability. The IgG/IgE binding capacity, interleukin-6, and b-aminohexosidase release capacity of KU812 cells were reduced. Therefore, glucose, maltose, maltotriose, and maltopentose reduced the allergenicity of OVA by destroying the allergic epitopes. At the same time, the reduced ketone intermediates and glycation reaction products were generated to enhance the antioxidant capacity, and the order was as follows: glucose, maltose, maltotriose, maltopentose. The results provide important theoretical guidance for developing the high antioxidant capacity and hyposensitivity of egg products.
  • Isolation and extraction of goat milk whey protein
    ZHU Li, YUAN Jialu, FU Shangchen, LI Linqiang, LIU Yongfeng
    Food and Fermentation Industries. 2023, 49(15): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.032600
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To obtain better quality whey protein from goat milk, fresh goat milk was used for protein extraction by centrifugation, acid isoelectric precipitation (hydrochloric acid, acetic acid, and citric acid), and ethanol fractionation, respectively, and the effects of each method were evaluated by determining the properties of the obtained whey protein. Results showed that the content of casein in whey separated by acid precipitation was less, and the casein removal rate of whey extracted by hydrochloric was (75.90±0.30)%. The particle size of whey obtained by acetic acid method was significantly higher than those of whey obtained by the other four methods (P<0.05). The zeta potential of whey extracted by three acid precipitation methods had no significant difference (P>0.05). The acid-extracted whey β-sheet structure was shifted to the α-helix structure. The content of free sulfhydryl groups in whey extracted by centrifugation and hydrochloric was significantly higher than that obtained by acetic acid (P<0.05). In conclusion, acetic acid treatment provided the best separation and extraction results and the best quality of the extracted whey, making it an effective and scientific method for separating whey protein from goat milk.
  • Effect of glyceryl monostearate on physicochemical and structural properties of dietary fiber from bamboo shoots treated with high-pressure homogenization
    ZHANG Yijia, ZHANG Fusheng, LI Bin, WU Liangru, ZHENG Jiong
    Food and Fermentation Industries. 2023, 49(15): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.032581
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    High-pressure homogenization (HPH) is an efficient physical modification method which can quickly reduce the particle size of materials, but the material has the problem of agglomeration under high pressure. To improve the agglomeration behavior during HPH treatment, this study analyzed the changes in the physicochemical and structural properties of bamboo shoot dietary fiber treated with HPH by adding glyceryl monostearate. Results showed that with the increase in GMS dosage, the particle size of BSDF first decreased and then increased. When the GMS dosage was 1 g/L, the particle size with HPH treatment reached a minimum of 430.25 nm and the potential reached a maximum of 32.3 mV. Under these conditions, the water holding capacity, oil holding capacity, and expansion capacity of BSDF increased by 25.18%, 32.33%, and 43.95%, respectively. Compared with the CK group, L* of BSDF firstly increased and then decreased, and b* significantly decreased while the effect on a* was small under different GMS supplemental levels. Among them, L* in the BSDF group with 1 g/L GMS was the largest. The microstructure analysis showed that BSDF showed a multi-branch sheet structure after HPH treatment. The addition of GMS reduced the particle size of BSDF and increased the dispersion and surface smoothness. GMS did not affect the types of functional groups of BSDF after HPH treatment but only changed the intensity of some characteristic peaks. The addition of GMS did not change the crystal structure of BSDF in the HPH treatment process, however, the crystal order decreased, which lead to a decrease in its thermal stability. The results could provide a theoretical basis for the improvement of BSDF agglomeration behavior and the regulation of physicochemical and structural properties during HPH treatment.
  • Synthesis and properties of p-hydroxybenzoic acid-chitosan conjugate
    WANG Jiaolong
    Food and Fermentation Industries. 2023, 49(15): 187-192. https://doi.org/10.13995/j.cnki.11-1802/ts.032201
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, p-hydroxybenzoic acid-grafted chitosan (PA-g-CS) conjugates with different grafting degrees were synthesized by free radical-regulated grafting approach, so as to improve its application performance. The obtained PA-g-CS were characterized by UV-Vis spectra, FT-IR spectra, X-rays diffraction, thermogravimetric analysis and scanning electron microscopy. Results revealed that PA was successfully grafted onto the hydroxyl group and the amino group positions of CS. Compared with CS, PA-g-CS showed decreased crystallinity, thermal stability, as well as a loose and porous surface morphology. The antioxidant assays demonstrated that PA-g-CS exhibited remarkably enhanced DPPH-scavenging activities in vitro. Similarly, the synthesized PA-g-CS also significantly increased the antimicrobial activities toward Gram negative and positive bacteria, such as Escherichia coli and Staphylococcus aureus. Moreover, the products with a relatively higher grafting degree showed stronger biological activities. Our findings suggest that PA-g-CS conjugates have great potential application in the field of active packaging, antioxidants, and preservatives.
  • Optimization of hot-air drying process for shrimp (Penaeus vannamei) based on analytic hierarchy process
    ZHANG Zewei, DONG Chunyu, JI Hongwu, ZHANG Di, LIU Shucheng, SU Weiming
    Food and Fermentation Industries. 2023, 49(15): 193-200. https://doi.org/10.13995/j.cnki.11-1802/ts.032293
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The comprehensive effects of drying temperature and final water content on dried shrimp sensory quality were studied. Using Penaeus vannamei as raw material, the dried shrimp with a moisture content of 13%-25% were obtained by controlling the hot air drying temperature (65-105 ℃) and adjusting the drying time. The color of the cephalothorax and abdomen (L*, a*, b* value), texture characteristics (hardness, chewiness), volatile components and total bacterial colony were measured. A comprehensive evaluation model for the sensory quality of dried shrimps was constructed using the analytic hierarchy process to obtain optimal drying conditions. As the drying temperature and time increased, the moisture content of dried shrimp decreased, the hardness, chewiness, and content, type and odor activity value of volatile components gradually increased, and the total number of bacterial colonies decreased. Based on the analytic hierarchy process, the judgement matrices were constructed, including 1 rule layer and 4 index layers, and all matrices passed the consistency test. Finally, through the comprehensive score, the optimum process conditions for dried shrimp were determined to be the drying temperature of 85 ℃ and the moisture content of 19%. Under the best conditions, dried shrimp was of excellent quality, including uniform red and yellow color, tight, flexible, chewy meat, rich flavor, and qualified microbiological indicators.
  • Preparation of umami enzymatic hydrolysate from squid processing by-products by stepwise dual-enzymatic hydrolysis
    ZHANG Xiuzheng, LIANG Zhenlu, PEI Jiwei, CAO Yanfeng, CHEN Na, LIU Haimei, ZHAO Qin
    Food and Fermentation Industries. 2023, 49(15): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.033502
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to prepare the umami enzymatic hydrolysate from squid processing by-products, the stepwise dual-enzymatic conditions of AP-200A alkaline protease and FF106 flavor protease were studied by single factor and orthogonal optimization experiments. The flavor, free amino acid composition, and the molecular weight distribution of enzymatic hydrolysate were measured through sensory evaluation, automatic amino acid analyzer, and high-performance liquid chromatography, respectively, for the exploring of flavor mechanism. The results showed that under the condition of liquid-material ratio of 1∶5 (g∶mL), the optimal enzymatic hydrolysis conditions of AP-200A were as follows: enzyme dosage 2 000 U/g, 7 h, pH 8.5, and 55 ℃. The optimum hydrolysis conditions of FF106 were as follows: enzyme dosage 1.25%, 9 h, pH 6.5, and 55 ℃. Under above conditions, the degree of hydrolysis could reach 33.90%. The finished enzymatic hydrolysate owned an umami flavor with a typical squid characteristic, with sweet and umami amino acids account for 51.37%, which was significantly higher than that of the first step. The main distribution of the molecular weight of enzymatic hydrolysate was below 1 000 Da, indicating the existence of umami peptides. This study provides the theoretical basis and technical approach for the high value utilization of squid processing by-products and the development of seafood seasoning.
  • Removal of cuticle on Mytilus edulis shell by sodium hydroxide-lactic acid treatment
    KE Zhigang, CHEN Jinyu, XIANG Xingwei, CHEN Hui, ZHOU Xuxia, JIN Youding, DAI Yangzhang, DENG Shanggui, ZHOU Xiaomin, DING Yuting, LIU Shulai
    Food and Fermentation Industries. 2023, 49(15): 208-214. https://doi.org/10.13995/j.cnki.11-1802/ts.032382
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, the Mytilus edulis shell was treated with NaOH-lactic acid. The effects of the pH and immersion time of NaOH and lactic acid solution on the removal of cuticles on Mytilus edulis shell were investigated by using the mass loss rate and the brightness of the shell powder as the indicators. It was found that the optimal treatment conditions were as follows: immersing in NaOH solution (pH 13) for 36 h, and then immersing in lactic acid solution (pH 2) for 4 h. The results of scanning electron microscope, Fourier transform infrared spectroscopy, and inductively coupled plasma mass spectrometry analysis showed that NaOH-lactic acid treatment effectively removed the melanin and the impurified CaCO3 adjoining with the cuticles on the shell, and also the elements adsorbed on the cuticles, such as Br, Zn, and Pb. The mass ratio of Ca of M. edulis shell surface was increased from 0.39% in control to 37.58% after NaOH-lactic acid treatment, which was approximately equal to the theoretical value in CaCO3. This study provides a reference for the preparation of high-quality calcium supplements from the M. edulis shell.
  • Process of enriching γ-aminobutyric acid chickpea sourdough and its rheological properties
    GUO Xiaoyu, ZHANG Tao
    Food and Fermentation Industries. 2023, 49(15): 215-220. https://doi.org/10.13995/j.cnki.11-1802/ts.034141
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Xinjiang Kabuli chickpea was used as the fermentation material for enriching γ-aminobutyric acid (GABA). Lactobacillus brevis was selected as the best fermentation strain from six lactic acid bacteria, which is higher in the productions of exopolysaccharides (EPS), GABA and other active ingredients. The fermentation conditions for sourdough preparation were inoculation period of 6 h, fermentation temperature of 30 ℃ and fermentation time of 24 h. The concentration of EPS reached 1 396.29 mg/L in the chickpea sourdough fermented by Lactobacillus brevis (BCSD). The GABA content was 149.77 mg/100 g, which was 49.43 times that of chickpea dough (3.03 mg/100g). The amount of oligopeptide with medium molecular weight lower than 1 000 Da increased by 49.48% in BCSD. The proportion of essential amino acids to total free amino acids rose from 10.92% to 31.53%. Compared with chickpea bread dough and lactic/acetic acid acidified bread dough, both the elastic modulus and the sticky modulus of chickpea bread sourdough fermented by Lactobacillus brevis were improved, and its gluten network was more stable.
  • Comparison of physicochemical properties of corn starch-modified by different sodium metaphosphate
    SI Meishuang, LUAN Mingran, ZHANG Jianwen, WU Xiuli
    Food and Fermentation Industries. 2023, 49(15): 221-227. https://doi.org/10.13995/j.cnki.11-1802/ts.031484
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To expand the use of corn starch, using corn starch as raw material, corn starch phosphate esters were prepared by adding different contents of sodium trimetaphosphate (STMP) and sodium hexametaphosphate (SHMP). The viscosity characteristics, freeze-thaw stability, transparency, solubility, swelling power, and digestibility of starch samples were analyzed. The molecular structure changes were also observed by Fourier transform infrared spectroscopy. Results showed that the cold paste stability and hot paste stability of STMP starch phosphate were better than those of the native starch and SHMP starch phosphate ester, however, the solubility, swelling power, and transparency of SHMP starch phosphate ester were higher than the STMP starch phosphate ester. The contents of resistant starch and freeze-thaw stability of the two starch phosphate esters were higher than raw starch. The infrared spectrum showed that the modification did not damage the basic structure of the corn starch, and the result of the deconvolution spectrum showed that the internal order degree of modified STMP corn starch phosphate esters was higher than that of SHMP corn starch phosphate esters and raw starch. The reason for the difference in the physicochemical properties of corn-modified starch from STMP and SHMP may be that the former products mainly were starch phosphate diesters, while the latter was starch phosphate monoester.
  • Changes of sugars, acids, and anthocyanin contents in strawberries during liquid and solid osmotic dehydration
    WANG Rui, NIU Liying, LI Dajing, ZHANG Zhongyuan, NIE Meimei, XIAO Yadong, LIU Chunju, WU Haihong, XIAO Lixia
    Food and Fermentation Industries. 2023, 49(15): 228-235. https://doi.org/10.13995/j.cnki.11-1802/ts.032150
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study aimed to study the changes in the main taste- and color-related components in the osmotic dehydration system of strawberries during liquid osmotic dehydration (LOD) and solid osmotic dehydration (SSD), which remained for 72 h. Using sucrose as the osmotic agent, total sugar, total acid, soluble sugars, free organic acids, and anthocyanin contents were determined. Moreover, correlations of the data were analyzed. Results showed that at the end of the osmotic dehydration, the total sugar and the total acid contents of SSD strawberries were 32.43 g/100 g and 5.38 mg/g, respectively, which were 1.25 and 2.43 times that of LOD strawberries. In addition, malic acid and citric acid contents of strawberries were maintained at 69.77% and 65.00% in SSD, both higher than those in LOD. However, the anthocyanin content of strawberries was 1.50 mg/100 g, and the retention was only 37.50% of LOD. Correlation analysis showed that the total sugar and total acid showed a significant negative correlation (P<0.01) and there was a significant positive correlation between glucose and fructose (P<0.01) in both two osmotic dehydration. In the SSD system, the sucrose content in strawberries was significantly positively correlated with glucose and fructose (P<0.01) and was significantly negatively correlated with anthocyanin (P<0.001). However, the correlations among the above indicators in LOD did not reach a significant level. In summary, SSD showed higher osmotic dehydration efficiency and higher retention of strawberry acid than LOD, but less anthocyanin retention. The correlation results clearly showed the similarities and differences in the temporal and spatial distribution of sugar, acid, and anthocyanin in these strawberry osmotic systems. This study provided data support for the osmotic dehydration method selection and the quality improvement of preserved strawberries.
  • Changes in edible quality, nutritional quality, and tenderness during post-slaughter maturation of duck meat
    ZHANG Shiquan, LIU Yongfeng, GE Xinyu, ZHANG Duoduo, HOU Chenzi
    Food and Fermentation Industries. 2023, 49(15): 236-242. https://doi.org/10.13995/j.cnki.11-1802/ts.032891
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study was expected to provide a theoretical reference for actual production by quality change of duck meat during the aging time. In the different time after slaughter (0, 12, 24, 48, 72, 168 h) the edible quality (pH, cooking loss rate, water loss rate, color, and physical property indexes), main nutritional quality (moisture content and protein content), and tenderness (myofibril fragmentation index and shear force) of duck meat were determined. Results showed that the pH value first decreased and then increased with the extension of ripening time, and reached the maximum value at 168 h. The cooking loss rate increased and then decreased, with the highest cooking loss rate at 72 h, increasing by 8.87% compared with 0 h. The drip loss rate changed significantly at 72 h (P<0.05), which was 74.50% lower than that at 48 h. During the ripening process, the L* value decreased significantly (P<0.05) and the a* and b* values increased significantly (P<0.05), with significant changes in meat color. Protein content ranged from 21.08% to 19.15% with insignificant changes (P>0.05). The moisture content was 75.71% at 12 h and 77.26% at 48 h, with irregular changes. Shear force values showed a trend of increasing and then decreasing, with the smallest shear force value at 48 h, which was 44.98% lower than that at 0 h. The MFI value showed an overall increasing trend and reached the maximum value at 48 h, which was 19.13% higher than that at 0 h. Therefore, the quality of duck meat changed during the maturation process after slaughtering, with the optimum tenderness and highest moisture content at 48 h. The best processing to improve the tenderness of duck meat was carried out at this time.
  • Effect of low-salt salted duck egg pickling on free amino acids and flavor in yolk
    HE Chunxia, WANG Xiujun, YU Pei, BAO Huanhuan, XU Jiuhong, LI Jiamin, FENG Tingcui
    Food and Fermentation Industries. 2023, 49(15): 243-249. https://doi.org/10.13995/j.cnki.11-1802/ts.033200
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the changes in amino acid types and contents of Sansui low-salt salted duck eggs during pickling, an amino acid analyzer was used to determine the composition and content of free amino acids in low-salt salted duck egg yolk with different pickling time, and principal component analysis was used to evaluate the flavor characteristics of salted duck egg yolk. Results showed that 16 kinds of free amino acids were detected at different pickling times, containing seven kinds of essential amino acids. The total content of free amino acids had significant difference. The total content of free amino acids in salted egg yolk after 28 d of pickling increased by 46.49% compared with that at day 0, and the relative content of protein increased by 1.23 times. The contents of fresh amino acids, sweet amino acids, bitter amino acids, and aromatic amino acids increased significantly. The important stage for the increase of flavor amino acids was 0-7 d. Combined with the results of principal component analysis and cluster analysis, it was found that the eight amino acids of proline, phenylalanine, tyrosine, alanine, glutamic acid, aspartic acid, arginine, and isoleucine had the greatest influence on the taste of salted egg yolk. This provides a theoretical basis for the improvement of salted duck egg processing technology and the artificial control of salted duck egg flavor.
  • Flavor integration of tea and wine by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
    LIU Yang, LI Guohui, CAO Xiaonian, ZHAO Xudong, AO Zonghua, ZHONG Qiding, SHEN Caihong
    Food and Fermentation Industries. 2023, 49(15): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.033704
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Tea wine is the combination product of tea and wine, with complex composition and flavor. In this study, liquid-liquid extraction(LLE) and headspace solid-phase microextraction(HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF/MS) were used to analyze the sources and characteristics of the volatile components of tea wine and its basic liquor. 366 volatile components in tea wine were identified in this research, including 136 esters, 39 alcohols, 48 aldehydes and ketones, 30 acids and anhydrides, 4 phenols, 16 furans, 31 nitrogen-containing compounds, 7 terpenes, 6 sulfur-containing compounds, 7 alkanes, 14 ethers, and 28 others. LLE-HS-SPME combined with GC×GC-TOF/MS could quickly and comprehensively analyze and identify various volatile components in tea wine. The results assist in understanding the material basis and provide scientific support for the flavor system, flavor integration and health attributes of tea wine.
  • Application of TGA-GC/MS combined with chemometrics in the identification of vinegar brands
    LIN Changhong, WU Shiyu, LAN Yongbo, GU Lijun, HONG Jiarui, ZHENG Yanjie
    Food and Fermentation Industries. 2023, 49(15): 257-261. https://doi.org/10.13995/j.cnki.11-1802/ts.034231
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The incidents of counterfeit and inferior vinegar have been exposed repeatedly, which has become a hot spot of public concern. In this paper, a linear discriminant analysis (LDA) model of vinegar was established using the data obtained by thermogravimetry-gas chromatography/mass spectrometry (TGA-GC/MS). The data for a total of 103 vinegar samples from five brands were collected by TGA and GC/MS, forming a TGA-GC/MS multi-spectral eigenvalue combination, which was the methodology established in the study. LDA was used in modeling and analyzing after the T-test, principal component analysis (PCA), and feature extraction. The results showed that the TGA-GC/MS-based LDA model was able to distinguish these five brands of vinegar from each other with the correct recognition rates of 87.63% (Donghu), 80.41% (Hengshun), 96.91% (Ninghuafu), 80.41% (Zilin), and 87.63% (Jinshansi), and the correct recognition rate between these five brands was 80.00%, which showed the model's strong distinguishing ability. It suggests that LDA model shows a high correct recognition rate and has a potential to be applied in the identification of vinegar brands in the future.
  • Effect of yeast strains and nutrients on the characteristic aroma of kiwifruit liquor analyzed by GC-IMS combined with multivariate statistical analysis
    RAO Wenjun, LI Xin, OUYANG Linghua, ZHU Shuilan, ZHOU Jinying
    Food and Fermentation Industries. 2023, 49(15): 262-270. https://doi.org/10.13995/j.cnki.11-1802/ts.034002
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the effects of yeast and nutrients on the aroma of kiwifruit liquor, the aroma of seven groups of kiwifruit liquor was investigated by headspace gas chromatography-mass spectrometry (HS-GC-IMS). The results showed that the composition of aroma components of kiwifruit liquor was similar under different fermentation conditions, but there were differences in content. A total of 33 volatile compounds were characterized by GC-IMS, containing 12 esters, five alcohols, six ketones, five aldehydes, three furans and two others. principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) could effectively differentiate kiwifruit liquor under different fermentation conditions, and seven characteristic aroma compounds were screened according to variable importance in projection (VIP)>1: isoamyl acetate, ethyl acetate, isobutanol, 2-butanol, isobutyl acetate, diethyl ketone, and ethyl butyrate. Based on the characteristic aroma compounds, a cluster analysis of kiwifruit liquor was carried out and the results were basically consistent with the PCA and OPLS-DA classifications. This study can provide an objective theoretical basis for improving the quality of kiwifruit liquor.
  • Optimization of aroma extraction methods and characterization of aroma component of Pixian bean paste
    TANG Yuan, YU Mingguang, WANG Baosong, WANG Ying, SONG Huanlu
    Food and Fermentation Industries. 2023, 49(15): 271-278. https://doi.org/10.13995/j.cnki.11-1802/ts.034394
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the effects of different extraction methods on the aroma components of Pixian bean paste, solid phase micro-extraction (SPME), stir bar sorptive extraction (SBSE) and solvent-assisted flavor evaporation (SAFE) combined with two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS) were employed to comprehensively characterize the aroma active compounds of different Pixian bean paste samples (Y1 and Y2). The findings demonstrated that SBSE extracted a more comprehensive range of aroma compounds from Pixian bean paste than SPME and SAFE. 39 and 33 aroma compounds were identified from Y1 and Y2 samples by SBSE, which were significantly higher than those identified by the other two extraction methods. Therefore, SBSE is more suitable for extracting aroma compounds in Pixian bean paste. Furthermore, the results of aroma extraction dilution analysis (AEDA) and odor activity value (OAV) showed that hexanal, heptaldehyde, 1-octen-3-one, 2,5-dimethylpyrazine, dimethyl trisulfide, nonanal, 1-octen-3-ol, benzaldehyde, 3-methylbutyric acid, α-terpineol and 4-ethylguaiacol with flavor dilution factor ≥9 and OAV≥1 were identified as the key aroma active compounds. This study provides theoretical support for the flavor research and quality improvement of Pixian bean paste.
  • Targeted screening and quantification of bioactive components of pomelo fruits at different maturity stages based on ultra-high performance liquid chromatography-quadrupole-tandem mass spectrometry
    ZHANG Yaohai, ZHANG Nian, WANG Chengqiu, LI Jing, ZHAO Xijuan, JIAO Bining
    Food and Fermentation Industries. 2023, 49(15): 279-287. https://doi.org/10.13995/j.cnki.11-1802/ts.034070
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the dynamic changes of bioactive components during the development of pomelo fruit, six kinds of characteristic pomelo (Dongfengzao pomelo, Guanxi honey pomelo, Changshou Shatian pomelo, Liangping pomelo, Long'an pomelo, and Fengdu Hongxin pomelo) in Southwest China were selected, and the main secondary metabolites in three important parts (flalbedo, albedo, and pulp) at the five mature stages were screened and quantitatively analyzed by ultra-high performance liquid chromatography triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS/MS). Results showed that 72 kinds of active components were screened from 6 varieties of pomelo fruits from June to November, including 34 kinds of flavonoids, 8 kinds of phenolic acids, 3 kinds of limonoids, 5 kinds of alkaloids, and 22 kinds of coumarins. Quantitative analysis was carried out on the screened active components, a total of 26 kinds, including 11 kinds of flavonoids (mainly naringin, vicenin-2, and rhoifolin), 8 kinds of coumarins (mainly hesperidone hydrate, hesperidone, hesperidin, 6′,7′-dihydroxybergamottin, and 6′,7′-epoxybergamottin), 4 kinds of phenolic acids (mainly vanillic acid, p-coumaric acid, and ferulic acid) and 3 kinds of limonoids (mainly limonin and nomirin). With the extension of maturity, naringin in the flalbedo and albedo increased first and then decreased, and reached the maximum value during the growth and expansion period. The naringin in the pulp, vicenin-2 and rhoifolin in the three parts, as a whole, showed a downward trend. Compared with pulp, pomelo fruit had more abundant coumarin in the flalbedo and albedo, and the coumarin content in three parts mostly showed a downward trend with maturity. The content of limonoids in the three parts decreased with maturity and reached the highest value near the expansion stage. The results of this study clarified the differences in bioactive components of pomelo fruits at different mature stages, providing reliable data support for the development, variety breeding and deep processing of functional food of pomelo fruits.
  • Effects of ozone floatation on volatile components of Carassius auratus var. Dongting meat
    WANG Bohua, WANG Meiyan, WANG Chenxi, LEI Song
    Food and Fermentation Industries. 2023, 49(15): 288-295. https://doi.org/10.13995/j.cnki.11-1802/ts.035593
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the deodorization effect of ozone floatation on Carassius auratus var. Dongting meat, the volatile components in it before and after deodorization were investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The odor activity value (OAV) analysis and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to determine fishy components and the deodorization effect. Results showed that 30 volatile substances were detected in the Carassius auratus var. Dongting meat. (E)-2-nonenal, 1-nonanal, (E)-2-decenal, hexanal, (E,E)-2,4-decadienal, and 1-octanaldehyde contributed greatly to fishy odor. The volatile components were less by ozone floatation, and the content and OAV value of fishy components were reduced or not detected. Six characteristic markers (VIP>1) were screened by OPLS-DA, including heptaldehydehyde, (E,E)-2,4-decadienal, (E)-2-decenal, (E,E)-2,4-heptadienal, (E)-2-nonenal, and (E)-caryophyllene. OPLS-DA and cluster analysis showed that ozone floatation could effectively reduce the fishy odor of Carassius auratus var. Dongting meat, the sample at different deodorization time could be distinguished according to the content of characteristic markers, and the deodorization time should be controlled in the range of 5-10 min. This study provides a reference for the utilization and deodorization of Carassius auratus var. Dongting.
  • Research progress of short-chain primary alcohol oxidase
    WANG Shoufeng, CONG Wenjie, CAO Xinchun, LU Ting, WANG Mingxuan, ZHOU Hualan, ZHANG Jianguo
    Food and Fermentation Industries. 2023, 49(15): 296-304. https://doi.org/10.13995/j.cnki.11-1802/ts.033144
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Short-chain primary alcohol oxidase from eukaryotic methylotroph is a flavin adenine dinucleotide (FAD)-dependent enzyme that oxidizes short-chain primary alcohols to their corresponding aldehydes. SPAOX locates in peroxisomes of eukaryotes, which is a key enzyme involved in alcohol metabolism. SPAOX has been widely used in detection and biotransformation production due to its wide range of substrate and the recycle of FAD during the reaction. The multimer structure of SPAOX makes it vulnerable to environment and chemicals during the progress of reaction and storage, which limits its application. This review outlines the fundamental characteristics of SPAOX from the perspectives of source, catalytic mechanism and structure, substrate, and stability, puts a foundation for application and development, provides an outlook for future research based on molecular level, and built base for research related to SPAOX.
  • Research progress on the formation of sulforaphane and sulforaphene and their affecting factors
    SUN Xiejun, QU Yang, LI Jianrong, LI Xiuxia, CUI Fangchao, YU Zhangfu, SHEN Ronghu
    Food and Fermentation Industries. 2023, 49(15): 305-310. https://doi.org/10.13995/j.cnki.11-1802/ts.033928
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Sulforaphane and sulforaphene were natural isothiocyanate compounds with the highest anticancer activity in cruciferous vegetables such as broccoli and radish, and it is of great significance to understand the formation and detection methods for its processing and utilization. After elucidation of the distribution and content of sulforaphane in several main vegetables and seeds of Raphanus and Brassica, the properties, effects and influencing factors of glucosinolate hydrolase are summarized, the stability and enzymatic preparation of sulforaphane and sulforaphene are further analyzed. The enzymatic properties of glucosinolidase are emphatically summarized. The main factors affecting the hydrolysis of glucosinolate to sulforaphane and sulforaphene by glucosinolate hydrolase, such as temperature, pH and particle size, are summarized. The future development trend of sulforaphane and raphanase preparation is discussed, in order to provide theoretical guidance for the processing and utilization of cruciferous vegetables such as radish and nutrition maintenance technology.
  • Mechanism and research status of biodegradable microplastics
    LI Qingxiao
    Food and Fermentation Industries. 2023, 49(15): 311-319. https://doi.org/10.13995/j.cnki.11-1802/ts.035130
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The types and hazards of microplastics and the influencing factors of microplastic biodegradation are comprehensively described, as well as the current situation and the mechanism of microplastic degradation through insects, germs, and enzymes. The study direction of microplastic biodegradation is propose based on the current studies: (1) Study the trilateral correlated relations among insect enteric microbial communities, hosts and nutrient digestion. Make use of the metabonomics to study the metabolic mechanism of fat, protein, and microplastic carbon source, as well as the categories of the digestive enzymes produced by insects and their trigger mechanisms. (2) Study the categories of extracellular and intracellular degrading enzymes produced by germs, compose secretase with synthetic technology, and employ the synthesized extracellular enzyme to accelerate the permeation and degradation of the inside structure of the microplastic. Study the microplastic degradation mechanism and the biological and non-biological factors that impact the degradation, clarify the conditions for germs to live in harmony and free of competition, and provide new thoughts for microplastic biodegradation by applying the combination and coordination of kinds of germs in cooperation with physical and chemical microplastic degradation methods. (3) Search and study more degrading enzymes. Compose the enzymes which are known to be capable of degrading microplastics with artificial technologies, and combine the physical and chemical microplastic degradation methods respectively with the insect digestion degradation, the artificial synthetase and micro-biological degradation and the artificial synthetase degradation, and study their feasibility. Therefore, the theoretical foundation for microplastic degradation is laid through paralleled study thoughts, interdiscipline and coordinated degradation methods.
  • Research progress on sustainable protein nanofibers and their delivery of functional nutrients
    ZHENG Weijun, ZHANG Lingying, CHEN Xing
    Food and Fermentation Industries. 2023, 49(15): 320-325. https://doi.org/10.13995/j.cnki.11-1802/ts.033855
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    With the rapid growth of the world population, the demand for sustainable food source protein is increasing rapidly. At the same time, it also puts forward higher requirements for its nutrition and function. How to enhance the function of protein and improve its application efficiency while ensuring the supply of nutrition is becoming one of the major challenges facing the food industry. In the past decade, the functional factor delivery function of natural proteins has been a research hotspot and attracted wide attention. However, there are many difficulties in the application of protein functional carriers, such as the sensitivity of protein molecules to environmental stimuli, the poor stability of vector structures, and the low delivery efficiency and targeting. Protein nanofibrils modification can significantly improve the performance of its carrier. The formed amyloid fiber has a special structure and good physical and chemical properties, and it also shows a high affinity for nutritional small molecules. This article focused on the fibrosis process of sustainable protein and the principle and approach of amyloid fiber embedding and delivering functional factors to provide a reference for the high-quality application of amyloid fiber formed by sustainable protein in the food industry.
  • Research progress on volatile constituents and biological activities of Pelargonium
    ZHU Jiamin, GU Keru, ZHAO Linjing, CAO Tingwei, SHEN Fanni, XU Huihan, LI Qi, FENG Meiqing
    Food and Fermentation Industries. 2023, 49(15): 326-335. https://doi.org/10.13995/j.cnki.11-1802/ts.033974
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Pelargonium, which are the aromatic plants of the Geraniaceae family, consist of rich volatile constituents including monoterpenes and their oxides, sesquiterpenes, diterpenes, etc., and have wide biological activities and promising application prospect. In this paper, the volatile compounds extracted from Pelargonium. and their effects on antibacterial, antiviral, anti-inflammatory, antioxidant, antitumor, relieving anxiety, and depression reported at home and abroad in recent years were systematically reviewed, and their applications in medicine and food preservation, packaging, and processing technology were summarized, which could provide a theoretical basis for further research and rational development and utilization of the medicinal and edible plant resource.
  • A review of oral protein nanoparticles constructed by natural polysaccharides
    CAI Hongying, TAI Minrui, LI Rui, SONG Bingbing, CHEN Jianping, LIU Xiaofei, ZHONG Saiyi
    Food and Fermentation Industries. 2023, 49(15): 336-343. https://doi.org/10.13995/j.cnki.11-1802/ts.033046
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The macromolecules such as proteins and peptides are easily decomposed by protease in the digestive tract, many scholars encapsulate protein by preparing nano-delivery systems to improve the bioavailability of proteins. Natural polysaccharides such as chitosan and starch are macromolecules derived from natural sources, such as plants, microorganisms, and animals. Natural polysaccharides have the advantages of non-toxicity, chemical structure modifiability, and good blood compatibility and biodegradability. They have extensive interactions with living cells, can prolong the resistance time of protein in the gastrointestinal tract, and effectively improve its bioavailability. Therefore, natural polysaccharides as substrates have irreplaceable advantages in the preparation and application of oral protein nano-carrier. This paper mainly introduced the preparation methods of polysaccharide-based oral protein nanoparticles, the main factors affecting the stability of nanoparticles, the commonly used natural polysaccharides for nano-carrier preparation, and their unique advantages compared with other carriers. This paper aimed to provide a theoretical basis for the development of oral delivery carriers of macromolecular protein bioactive substances.
  • Research progress of Zinc-protoporphyrin formation in meat products
    ZHAO Gaiming, WANG Xinghui, ZHU Chaozhi, CUI Wenming, WANG Xiaopeng, WEN Yaohan, ZHANG Wenhua, LI Hang
    Food and Fermentation Industries. 2023, 49(15): 344-350. https://doi.org/10.13995/j.cnki.11-1802/ts.032829
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Zinc-protoporphyrin IX (ZnPP) is a kind of red pigment that is mainly produced naturally in the mature stage of meat processing (such as nitrate free dry cured ham). It is coordinated with protoporphyrin IX (PPIX) in the form of Zn2+, which has a stable property and can effectively improve the color of meat products. To enrich the regulatory mechanism of the influencing factors in the formation process of ZnPP, the influencing factors of ZnPP formation in meat products were reviewed in this paper, and three hypotheses of ZnPP formation mechanism were introduced, including a non-enzymatic substitution of metal ions under anaerobic conditions, ferrochelatase (FECH) directly participates in the enzymatic reaction, and enzymatic reactions of bacteria. The related research directions and application prospects of ZnPP were looked forward to. Besides, the paper provided a scientific reference for obtaining ZnPP to the greatest extent and improved its high-value utilization rate in the meat product industry.
  • Teaching reform and practice of Food Specialty Comprehensive Experiment based on BOPPPS-CDIO combined teaching mode
    CHEN Qijia, LI Xuemei, LI Dandan, ZHENG Yanming, HAO Jianxiong
    Food and Fermentation Industries. 2023, 49(15): 351-356. https://doi.org/10.13995/j.cnki.11-1802/ts.033516
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Considering the characteristics of Food Specialty Comprehensive Experiment and the limitations of traditional teaching methods, we integrate the BOPPPS (bridge-in,objective, pre-assessment, participatory learning, post-assessment, summary) and CDIO (conceive, design, implement, operate) engineering education mode to reform and practice the course, in order to cultivate students' solid theoretical knowledge and practical ability. BOPPPS teaching mode is introduced to reform theoretical teaching, and the theoretical knowledge level of students is improved through participatory learning. Under CDIO teaching mode, the experimental projects are carried out with the idea of “project as carrier, teacher as guide, student as center” to cultivate the abilities such as practical operation, innovation design and team cooperation. Subsequently, teaching mode combining courses and competitions is explored to enhance the abilities of comprehensive practice and solving complex engineering problems. Finally, a diversified assessment system which prefers to process evaluation is constructed to evaluate the performance of students in the experimental process. The teaching reform and practice have achieved good teaching effect which can provide reference for the construction and reform of other food practice courses.
Office Online
Journal Online
Download
More...
News
More...
Notice on "China & Europe Food and Beverage Consumption and Innovation Forum" in Cologne, Germany
Notice on Attending Anuga in Cologne, Germany
Good News | "Food and Fermentation Industry" was successfully selected as the T1 category of the "Cl
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
Notice Board
Wechat
Visited
    Total visitors: 　
    Visitors of today: 　
    Now online:
Powered by Beijing Magtech Co. Ltd,.