25 January 2015, Volume 41 Issue 1
    

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  • ZHANG Qiu-pei,YOU Meng-zhu,CAI Guo-lin,CAO Yu
    Food and Fermentation Industries. 2015, 41(1): 1.
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    Mechanical pretreatment of brewer's spent grain (BSG) can change its tightness and the particle size,thus affecting enzymatic hydrolysis efficiency.With the increase of degree of crushing,enzymatic efficiency increase.The yield of feruloyl oligosaccharides (FOs) from untreated BSG by xylanase and cellulase were 31.89% and 33.41%,respectively.And after the synergy of xylanase and cellulase,the yield of FOs increased to 47.01%.The yield of FOs from mechanical treated BSG hydrolyzed by xylanase and cellulase were 39.49% and 50.36%,respectively.And after the synergy of xylanase and cellulase,the yield of FOs increased to 64.00%.The results indicated that pretreatment could improve the' efficiency of enzymatic hydrolysis,and the presence of cellulase and β-glucanase was beneficial to the effect of xylanase,thus improved the extraction efficiency of FOs from BSG and initially realized the high-value utilization of BSG.
  • WAN Hong-gui,DENG Chun-ya,TAN Hai-tao,GONG Yin-cong
    Food and Fermentation Industries. 2015, 41(1): 7.
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    The effects of oxidation stimulation and hypertonic stimulation on the production of GSH by waste beer yeast were studied in this research.These two kinds of stimulations were proved to effectively increase the production of GSH.In the oxidation stimulation,when 0.012 g/L of KMnO4 was added after fermentation for 21hr,the production of GSH was 512 mg/L,which was increased 20% compared to that of control.When 30 mmol/L of H2O2 was added after fermentation for 12 h,the yield of GSH was highest.15 g/L KCI was added after 15 h of fermentation to get a higher production of GSH.The combination of these two kinds of stimulations showed no superimposed effect and less effective than using either of them alone.
  • WANG Shuang,ZHANG Yan,WANG Zan,LI Yong-bo,ZHANG Jing-jing,MA Chao-feng,ZHOU Wei
    Food and Fermentation Industries. 2015, 41(1): 11.
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    Oxygen supply plays a major role for Streptomyces gilvosporeus growth and biosynthesis of natamycin.The effects of several liquid alkanes,which were used as organic oxygen vectors,on Streptomyces gilvosporeus growth and biosynthesis of natamycin were investigated.Shaking flask fermentation with single factor comparison experiment was adopted.It was found that the n-hexane,n-dodecane and n-hexadecane were useful oxygen vector,which could not be used as carbon source.The result showed that n-dodecane was the most suitable oxygen vector and the optimum concentration was 6% (V/V),while the maximumu biomass and the natamycin production were improved by 22.9% and 46.4% respectively compared with control group.The optimum time was 24 hour,and the natamycin production was improved by 7.0%.With the addition of 6% n-hexadecane,the natamycin production was improved by 43.3% compared with control group.Higher concentration of n-hexane inhibited cell growth and biosynthesis of natamycin because of its cytotoxicity.
  • ZHANG Yi-ming,XIE Jing,XUE Bin,ZHOU Dong-xiang,SHAO Ze-huai,HU Yue-hua,SUN Tao
    Food and Fermentation Industries. 2015, 41(1): 18.
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    Maillard reaction was occurred by heating xylo-oligosaccharide (XO) with proline.The pH,UV-Vis absorbance and fluorescence were determined during the reaction.Three kinds of xylo-oligosaccharide derivatives were extracted and named as XP-5h,XP-15h and XP-30h.Xylo-oligosaccharide derivatives were characterized by FTIR and their molecular weight was determined by GPC.Their antioxidant activity was investigated through various established in vitro systems,such as its ability to scavenge and reduce 1,1-diphenyl-2-pivrylhydrazyl(DPPH) and superoxide anion radicals.The results indicated that three kinds of xylo-oligosaccharide derivatives showed stronger antioxidant activities compared with xylo-oligosaccharides.The antioxidant activities were found to be in the order of XP-30h > XP-15h > XP-5h,which indicated that the antioxidant activity of xylo-oligosaccharide derivatives was enhanced during the process of the reaction.
  • PENG Dan-dan,GU Zheng-biao,LI Zhao-feng,YIN Hui,HONG Yan,CHENG Li,LI Cai-ming
    Food and Fermentation Industries. 2015, 41(1): 23.
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    Using viscosity as the index,the effects of compound enzyme on liquification of corn starch slurry at a high concentration (45%) was studied in this article.In addition,the effects of different liquefaction conditions on products were analyzed,including reducing sugar content,molecular weight distribution and small molecule sugar composition.The results showed that compound enzyme was better for reducing the viscosity and increasing reducing sugar content during liquification at the concentration of 45% starch slurry.Besides,it could reduce the average molecular weight and lead the molecular weight distribution of liquefaction liquid more even at the same concentration.The average molecular weight of 45% liquefaction liquid reduced 15.2%,26.9% and 5.6% when the DE values were 10,15 and 20,respectively.At the same condition,the composition of small molecule sugar was unchangeable and only small changes happened to the content of maltooligosaccharide.Theseresults showed that compound enzyme could reduce the viscosity of high concentration liquefaction liquid effectively and keep liquefaction products almost changeless.
  • Food and Fermentation Industries. 2015, 41(1): 29.
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    Pickled Brassica juncea,a kind of fermented vegetable named Suancai in Sichuan,is a very important food material for Sichuan cuisine and condiment.The analysis of fungal community structure and isolation of functional microbiology are helpful to the pickled Brassica juncea industry.It was proved that the quantity of chief fungal communities DGGE bands was increased with pickling time prolonging by the method of denatured gradient gel electrophoresis (DGGE),and yeasts were the chief of fungal communities.4 chief DGGE bands were similar with Candida,Debaryomyces,Zygosaccharomyces.10 yeast strains,which were isolated from pickled Brassica juncea,were similar with Debaryomyces hansenii,Saccharomyces cerevisiae and Zygosaccharomyces rouxii.Although the operation of DGGE was easy,it intuitivelyrevealed that the change of fungal community of pickled Brassica juncea.
  • Food and Fermentation Industries. 2015, 41(1): 34.
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    A high efficient α-carotenes-degradating strain ULI3 was isolated from tobacco leaf with spread plate and streak plate methods.The strain was cultured in the fementation medium containing β-carotene (15 mg/L).The degradation rate of substrates reached 89.74% and the main degradation product included 5,6-epoxy-β-ionone (6.15%),β-ionone (5.1%),dihydroactinidiolide (3.12%) and other flavouring substances.This strain ULI3 was identified preliminarily as Saccharomyces cerevisiae through the analysis of classical morphology and ITS sequence of phylogenetic tree.On the basis of single factor test with orthogonal experiment,the optimum culture conditions of β-carotenes degradation of strain ULI3 were obtained as follows:sucrose concentration of 30 g/L,sodium nitrate concentration of 4 g/L,yeast powder concentration of 3 g/L and initial pH of 8.Under these conditions,the degradation rate of β-carotenes could reach 97.13%.
  • Food and Fermentation Industries. 2015, 41(1): 40.
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    In order to analyze the main factors causing the loss of the survival rates of bacteria,this paper studied the activity changes of hexokinase (HK),pyruvate kinase (PK),lactate dehydrogenase (LDH) and ATPase with ethanol stress.Taking Lactobacillus crustorum D2-5 and Lactobacillus plantarum D5-5 as experimental objects,the survival rates of Lactobacillus after treatment with different concentrations of ethanol were compared.The experiment results demonstrated that 5% (V/V) ethanol stress treatment increased the viability of the survival rate,but the effect was not significant.The survival rate had the maximum decline with 8% (V/V) ethanol concentration of stress,wherein the survival rates of Lactobacillus crustorum D2-5 and Lactobacillus plantarum D5-5 were only 26.61% and 23.50% respectively.It also suggested that the differences in HK during different ethanol concentration treatments were not significant but the activities of PK,LDH and ATPase were significant.The above results indicated that PK,LDH and ATPase were the key enzymes resulting in the activity loss by ethanol stress and the activity changes were associated with strains viability.
  • ZHANG Ya-zhuo,JIANG Si-meng,WEI Ying,MA Yong,WANG Xiang-hong,GU Rui-zeng,CAO Ke-lu
    Food and Fermentation Industries. 2015, 41(1): 46.
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    The purpose of this experiment was to study the protective effect of wheat oligopeptides on oxidative stress in intestinal epithelial cells in vitro.The experiment was divided into five groups,namely control group Ⅰ (blank group including 0 μmol/L H2O2),control group Ⅱ (oxidative stress group including 100 μmol/L H2O2),treatmentgroup Ⅰ,treatment group Ⅱ,and treatment group Ⅲ (adding 1,5 and 10 mg/mL wheat oligopeptides under the condition of controlled Ⅱ,respectively).MTT method was used to compare the proliferation rate of oxidative stress damaged Caco-2 cell after treated by wheat oligopeptides for different incubation time (12,24 and 48 h).The changes of the LDH,SOD and MDA contents were investigated using the supernate and lysis solution of Caco-2 cell after different incubation time (12,24 and 48 h).Results showed that wheat oligopeptides had a significant protective effect,reduced the cytotoxicity and increased the cell proliferation rate at the concentration of 1 mg/mL.The SOD and MDA contentof the treatment group was significant different from the oxidative stress group at the same concentration.The protective effect increased with the extension of incubation time.Compared with the group incubated for 12 h,the protective effects were significant different in the groups incubated for 24 and 48 h.It was concluded that wheat oligopeptides had certain protective effect on oxidative stress damagedintestinal epithelial cells,and the protective effectwas positive correlated withthe concentration and time within a certain scope.
  • GUO Xiu-lan,TANG Ren-yong,LIU Da-yu,ZOU Qiang,ZHANG Kun-qiong,YUAN Ting
    Food and Fermentation Industries. 2015, 41(1): 51.
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    This study aimed to look for a proper sodium chloride concentration to pickle mustard root.The mustard root was pickled and fermented with different salt concentration.The effects on the salt concentration,sense score,chemical index,texture quality and volatile flavor compounds of pickled food were investigated.The results indicated that mustard root pickled with 6% and 8% salt concentration had better sense score,more amino acids nitrogen content,lower pH,less ethanol content,and more flavor compounds.The 8% treatment had lowest nitrite content,better texture sense score,TPA hardness and chewiness.These results suggested that using 6% ~ 8% salt concentration to pickle mustard root could not only increase lactic acid bacteria activity and homotype fermentation,but also improve taste,flavor and texture quality of the product.
  • Food and Fermentation Industries. 2015, 41(1): 55.
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    In this study,7 strains of Lactobacillus respectively identified as Pediococcus acidilactici,Lactobacillus plantarum,Enterococcus durans,Enterococcus durans and Lactobacillus panis were purified from yogurt and cheese in Xinjiang.Their scavenging activities against DPPH and superoxide anion and their capacities of reducing and chelating Fe2+ were studied.The results showed that different lactic acid bacteria had different antioxidant activity.Lactobacillus plantarum had the highest Fe2+ chelating ability,while Pediococcus acidilactici had higher superoxide anion scavenging activity.In addition,Weissella cibaria had higher DPPH radical scavenging activity.Moreover,Lactobacillus panis had the highest hydroxyl radical scavenging activity and reducing power.
  • JIAO Yang,SONG Hai,ZHANG Yong,GAO Hai-ning,LI Cai-xia
    Food and Fermentation Industries. 2015, 41(1): 60.
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    The relationship between the active ingredient and antioxidant activity of three kinds wild berry wine from Nitraria tangutorum Bobr,Hippophae rhamnoides and Lycium ruthenicum Murr was studied.The three kinds of wild berry wines were evaluated based on their abilities to scavenge DPPH,ABTS,hydroxyl,and superoxide anion radicals,to reduce Fe2 +,and to inhibit linoleic acid lipid peroxidation.Their correlation with the contents of flavone,polyphenols,polysaccharides,procyanidine and anthocyanin was analyzed.The results showed that sea buckthorn wine had strong scavenging activity against hydroxyl radicals with clearance rate of 97.98% and had the highest content of polysaccharide of up to 0.605 mg/mL.Black Chinese wolfberry had better scavenging activity of 97.14% against DPPH and reduction capacity of 11.29 mg/mL for iron ion,and its anthocyanins content was the highest,which was up to 0.245 mg/mL.Nitraria wine had better scavenging activity against superoxide anion radicals with clearance rate of 90.93%.Correlation analysis showed that there were positively correlations between the anthocyanin contents of these three kinds of wild wines and their abilities to scavenge DPPH radicals.Meanwhile,polysaccharides contents of wild wines was positively correlated to their scavenging abilities against hydroxyl radicals,but was negatively correlated to their scavenging abilities against DPPH radicals.Moreover,our results suggested that flavone,polyphenols and polysaccharides contents in wild wines were positively correlated to their scavenging abilities against ABTS radicals,but were negatively correlated to their scavenging abilities against superoxide anion radicals.
  • LI Ting,SONG Bin,LIN Min,HUANG Hao,ZHENG Yong-fa
    Food and Fermentation Industries. 2015, 41(1): 66.
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    The nutritional components and the safety of Pleurotus ostreatus (oyster mushroom) cultured with tea tree (Melaleuca alternifolia) residues were evaluated.The results showed that the content of crude protein,crude fiber,crude fat and ash of the oyster mushroom was 37.0%,10.5%,1.2% and 6.1%,respectively.The content of total amino acids was higher than those in the control groups from the references.The evaluation of nutritional value of protein showed that amino acids of the oyster mushrooms cultured with tea tree could meet the basic human needs.The trace elements ratios of zinc to copper and zinc to iron were in the appropriate range respectively.The contents of mercury,lead,arsenic and cadmium were conformed to the green food standards-edible mushrooms (NY/T 749-2012).The acute oral toxicity test indicated that the oyster mushroom cultured with tea tree residues was non-toxic food.The results showed that the tea tree residues were the excellent materials to cultivate oyster mushroom.They are worthy of popularization and application.
  • GUO Xia,XUE Wan-qiu,TAN Ya-nan,WANG Ren-hui,TAN Ying
    Food and Fermentation Industries. 2015, 41(1): 70.
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    In order to decrease the cultivation cost of Panus giganteus (Berk.) Corner and realize the scientific utilization of corn cob,the effect of the corn cob on the cultivation of P.giganteus was comprehensively evaluated based on the analysis on biotransformation and nutrition quality of fruit body of Panus giganteus (Berk.) Corner cultivated with different proportions of corn cob substitute cotton seed shell.The results showed that the fruit body from the compost with 30% corn cob had no significant difference in biotransformation,the content of dry material and crude fatty acid and the taste compared with the fruit body from the compost without corn cob.However,the content of total amino acids of the fruit body increased 1%.The content of protein,polysaccharide and linoleic acid from pileus increased 14.06%,72.19% and 10.91%,respectively.The content of those nutrients from stipe increased 8.93%,83.41%,and 12.37%,respectively.Corn cob is a good material instead of cotton seed hull to culture P.giganteus.
  • ZHANG Jian,MA Dong-yun,ZHANG Yan-ping,AI Zhi-lu
    Food and Fermentation Industries. 2015, 41(1): 74.
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    One hundred and twenty-eight kind of wheat was tested the composition of HMW-GS by SDS-PAGE.The relationship among composition of HMW-GS and wheat flour quality and steamed bun quality was analyzed.The results showed that the effect of the HMW-GS in different loci on wheat flour quality was:subunits 1 > N at Glu-A1,subunits7 >7 +8 >7 +9>13+16 at GIu-B1,subunits5 +10>4+12>2+12>3 +12 at Glu-D1.The effect of the HMW-GS in different loci on steamed bun quality was∶ subunits 1 and N at Glu-A1 had no difference,subunit 7 +8 at Glu-B1 had better quality,but subunit 13 + 16 makes the quality of steamed bun inferior,subunit 5 + 10 at Glu-D1 hadbetter quality,but subunit 4 + 12 was not good for making high quality of steamed bun.
  • SHI Yan,LI Qian,LI Ru-yi,TU Zong-cai,WANG Hui,LI De-jun,QIU Xing
    Food and Fermentation Industries. 2015, 41(1): 80.
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    The freshwater fish oil microcapsules were prepared by spray drying,fish oil from grass carp as the core material and OSA mixed with GA,CS as the wall materia.The properties and microstructures of fish oil microcap sules with two compounded wall materials were tested.Shelf life of fish oil and fish oil microcapsules were predicted with oxidation kinetics.Fatty acid content in fish oil and fish oil microcapsules were analyzed by GS.The results showed that:fish oil microcapsule with OSA compounded with CS exhibited higher embedding efficiency,better storage stability and higher protection of fatty acids.
  • XU Yong-xia,LIU Ying,ZHANG Chao-min,ZHANG De-fu,LI Ying-chang,LI Jian-rong
    Food and Fermentation Industries. 2015, 41(1): 85.
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    The effects of high pressure processing (HPP) (0,100,200 and 300 MPa for 10 min) on the sensory quality,pH,whiteness,texture and water holding capacity (WHC) of sea bass during refrigerated storage were investigated.The sensory score,hardness,springiness and chewiness of sea bass decreased gradually,while the whiteness increased.The pH value decreased initially and then increased gradually during storage,while the WHC showed the opposite.High pressure treatment could improve the hardness and chewiness of muscle significantly (P < 0.01).Meanwhile,pH value,WHC and whiteness increased,and the amount of TVC in samples at 200 MPa HPP treatment was less than controls and the other two groups.Additionally,the effects of HPP treatment at 300 MPa on fish quality were more than the treatment at 0,100 or 200MPa.The results indicated that HPP has the potential applying in improving meat quality of sea bass.
  • ZHENG Jiao-jiao,WU Qiong,WANG Yao,FAN Xin-ru,DONG Xiu-ping,XIN Qiu-yan,PAN Jin-feng
    Food and Fermentation Industries. 2015, 41(1): 90.
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    This paper studied the changes in physicochemical properties,microstructure and textural properties of fresh carp (Cyprinuscarpio L.) muscle during steam cooking using analytical chemistry methods,light microscopy and TPA analysis method.Protein loss in juice was studied by SDS electrophoresis.The results showed that as heating prolonged,the weight loss rate,water loss rate and pH value raised gradually,myofibrillar protein extraction rate decreased rapidly within 2 min,and then slowly declined after 2 min.After steaming,the water-soluble protein,mainly sarcoplasmic proteins were decreasing.Microstructure of muscle tissue changed significantly with the extension of heating time.The gap between muscle fibers gradually increased until fibers broke up.Hardness,chewiness,resilience and shear forces decreased during the first 4 min but no big change were observed after that.Based on the results,4 min.steaming is required for1.5 cm3 thick carp ue to ensure its nutritional value and sensory properties.
  • ZHOU Wan-jun,CEN Jian-wei,LI Lai-hao,WU Yan-yan,HUANG Hui,WEI Ya,HAO Shu-xian
    Food and Fermentation Industries. 2015, 41(1): 96.
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    The canned sturgeon fish head processing technology were studied,the nutritional content of raw bone and cooked bonewere analyzedto solve the key technologies of bone soften,texture analyzer was used in testing the hardness,cohesiveness,elasticity,adhesive and chewing characteristics of the fish bone and orthogonal experiment were used to confirm the seasoning formula,the quality monitored during the storage.Experimental results showed that the best formula for seasoning (add volume 100 mL water) was:sauerkraut 60 g,salt 2.5 g,msg 0.4 g,vinegar 1.0 mL,pepper 0.4 g,liquor 5.0 mL,ginger powder 0.3 g,red pepper 10 g,vegetable oil 4 g.Under the conditions of high pressure processing 115 ℃,15 min,the product can achieve commercial sterility requirements,thebone hardness wasmoderately,its microbial was met the requirement of food hygiene in national standards.
  • ZHANG Qiu-hui,YUE Xi-qing,LI Miao-yun,GAO Xiao-ping,ZHANG Jian-wei,ZHAO Gai-ming
    Food and Fermentation Industries. 2015, 41(1): 101.
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    In this paper,the effects of soybean tissue protein on the batter sensory properties,products yield and color were studied.The results showed that the addition of soybean tissue protein extremely significantly changed the sensory properties of batter,including flavor,color,texture and taste ; The soybean tissue protein improved the microstructure of the recombinant batter,and significantly raised the batter yield,with the maximum yield of 94.71% at the soybean tissue protein content of 10% ; The relationship between L*,a *,b* was extremely significantly relative and it was significantly relative between all the sensory properties of thebatter.
  • CHEN Xiao-xu,YI Jian-yong,BI Jin-feng,LIU Xuan,CHEN Qin-qin,WU Xin-ye
    Food and Fermentation Industries. 2015, 41(1): 106.
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    To study the effect of different dehydration methods on coarse powder and superfine powder for pitaya,the paper studied different dying methods on physicochemical and nutritional quality of coarse powder and superfine powder for pitaya.These methods include hot air combined with explosion puffing drying (HA-EP),short and medium-wave infrared combined with explosion puffing drying (IR-EP),short and medium-wave infrared combined with vacuum drying (IR-V).The results showed that:the color of pitaya coarse powder and superfine powder were closest to that of fresh sample after IR-EP drying ; HA-EP and IR-EP drying superfine powder had better bulk density ; IR-EP and IR-V drying superfine powder had better solubility; IR-EP drying superfine powder had better rehydration; particle size of IR-EP drying superfine powder was 10.46 μm.By three different drying methods,the nutrition quality of dehydrated products decreased.In coarse powder of IR-Ep drying and superfine powder of IR-V drying,the protein content decreased 28.34%,16.92% respectively,the Vitamin C decreased 41.67%,33.33% respectively.With comprehensive consideration,pitaya coarse and superfine powder of IR-EP drying keepbetter quality of pitaya.
  • TANG Wei,WANG Shui-cheng,LU Zhao-xing
    Food and Fermentation Industries. 2015, 41(1): 113.
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    The recovery and decolration were used as indexes,the effects of activated carbon on surfactin recovery rate and decoloration rate were investigated.When useoptimalconditions,the Surfactin recovery rate could reach to 97.89%,but decoloration rate was no more than 83.57%.Quantity of adding activated carbon,pH.ethanol content and decoloration time were identified as key components by Plackett-Burman experimental designs.The thermodynamic data of adsorptionfit well to the Langmuir model.The free enthalpy was negative,indicating that the adsorption process was spontaneous and exothermic.Enthalpy change was 8.4341 kJ/mol,suggesting the adsorption process was physical adsorption.On the basis of previous experiments,dynamic decoloration processwere further studied.When ethanol content was 100%,flow rate was 4 Bed Volume(BV)/h,pH was 8.0,and elution volume was 6 BV,the decoloration rate was more than 92.93% and Surfactin recovery rate could reach to 98.05%.Meanwhile,the purity of Surfactin was increased from 84.75% to 93.15%.
  • YAN Jing-fang,JIAO Lin-shu,ZHANG Sheng-sheng,CHEN Yang-yang,WANG Yu-feng
    Food and Fermentation Industries. 2015, 41(1): 121.
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    As a kind of hydrophilic gel which had commercial value,carrageenan was applied widely in the industry of medicine and food.But the existence of color material would affect the quality of it.In this research,macroporous resin D301 and D315 were used to decolor carrageenan extracted from Eucheuma.Taking decoloration rate and retention rate of polysaccharide as evaluation standards,and comparing with the decolor result of active carbon,orthofonal method was applied to optimize the decolor procession of the two decolorants on the basis of single factor experiments for the first time.The results showed that the decoloration rate of active carbon was relatively low with numerous residue of active carbon in the carrageenan solvent.The performance of macroporous resin D315 was not efficient for having a low rentation rate of polysaccharide.The macroporous resin D301 had the most efficient performance in the decoloration procession.The optimal conditions were that the temperature was 50 ℃,the pH was 7.0,the amount of macroporous resin was 0.12 g/mL,and the used time was 80 min.On the optimal conditions,the decoloration rate was 48.44%,and the polysaccharide rentation rate was 84.30%.The method we applied is simple and cheap,as well as provides base for the industrial decolor procession of carrageenan.
  • ZHU Pan-pan,MA Ya-qin,DOU Hua-ting,HU Zhong-hai,WANG Zhi-tao,HAN Zhi
    Food and Fermentation Industries. 2015, 41(1): 126.
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    The effect of various ultrasonic parameters including solid-liquid ratio,ultrasonic time,temperature,power and ultrasonic frequency on the yields of narirutin and hesperidin from blood orange peel was studied.The results showed that the effects of the various parameters on the extraction yields of the two flavonoids were significant,the yields of narirutin and hesperidin were increased by 1.5 times and 2 times with the increase of solid-liquid ratio from 1 ∶ 20 to 1 ∶ 40 ; the extraction yields of narirutin and hesperidin were increased by 1.12 times and 1.25 times with the increase of temperature from 31 ℃ to 60 ℃ ; Meanwhile,the yields of narinitin and hesperidin were increased about 1.14 times and 1.34 times with ultrasonic time increasing from 20 min to 60 min.The extraction yields of hesperidin from blood orange peel residue were much higher than that of narirutin.Based on the 80% methanol as extraction solvent,the optimum ultrasonic conditions were determined as:solid-liquid ratio of 1 ∶ 40 (g:mL),ultrasonic time of 40 min,temperature of 50 ℃,ultrasonic power of 480 W and frequency of 25 kHz.
  • WANG Yuan-hui,SONG Yan-yan
    Food and Fermentation Industries. 2015, 41(1): 131.
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    The preparation of high-purity xanthoxylin from Blumeabalsamifera (L.) DC.Leaves was studied.Xanthoxylin was extracted by simultaneous distillation extraction (SDE),and crude product was isolated by silica gel column,and high-purity product was obtained by recrystallization.Gas chromatography (GC) and nuclear magnetic resonance (NMR) were used for quantitative and qualitative analysis.Xanthoxylin was extracted by SDE with parameters (ratio of material to water =1 ∶ 8,solvent volume 60 mL,extraction time 2.5 h),and GC analysis showed that xanthoxylin content of crude extract was 20.26%.Crude xanthoxylin was isolated by silica gel column with the parameters of eluent ratio (ethyl acetate∶ petroleum ether) 1∶ 19,ratio of diameter to height 1∶ 14,ratio of sample to silica gel 1 ∶ 40,eluent rate 3.5 mL/min.The purity of xanthoxylin was 72.09%,and the recovery was 99.04%.Finally,high-purity xanthoxylin(98.37%) was obtained by recrystallization for three times,and the total recovery was 91.92%,and the yield was 0.28%.NMR confirmed that the isolated crystal was xanthoxylin.The method was used to prepare high-purity xanthoxylin with high-recovery from leaves of B.balsamifera.It provided reference for future industrial application.
  • YUE Li,Rana · Mamat,JING Si-qun
    Food and Fermentation Industries. 2015, 41(1): 136.
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    Reversed phase silica gel column was applied for purifying Cyclic adenosine phosphate (cAMP) with purity as index.The optimal purification parameters were determined with adsorption and desorption rate as indicators,and the results showed that the sample fluid velocity was 1mL/min,the sample concentration was 70μg/mL,pH 6,the flow velocity 3mL/min with 60% methanol as eluent.Under these conditions,the purity of cAMP was increased from 0.098% to 44.69%.
  • WANG Xin,XU Li-ping,SONG Zhi-peng
    Food and Fermentation Industries. 2015, 41(1): 142.
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    The anion exchange resin and gel chromatography method was used to purification chondroitin sulfate.The anion exchange resin D218 was selected to purify chondroitin sulfate by the way of static adsorption and analysis experiments.The best purification conditions of chondroitin sulfate was determined through dynamic adsorption and analysis was as follows:The rate of adsorption amount of liquid and resin volume was 1 ∶ 1,the adsorption velocity was 1.0 mL/min,the adsorption time was 60 min,the eluant of NaCl solution was 3.0 mol/L,the amount of eluant and resin volume ratio of 5 ∶ 1,the analysis time was 75 min,the purity of chondroitin sulfate was 72.03 %.SephadexG75 was selected to purify chondroitin sulfate again,,the purity of chondroitin sulfate was 99.30% under this condition,compared with the first purification improved 27.27%.The result showed that the substance was CS that was extracted from chicken cartilage through the method of HPLC.
  • REN Xiao-na,CHEN Zhi-mei,ZENG Jun,GUO Li-jun,WANG Yu-tao
    Food and Fermentation Industries. 2015, 41(1): 147.
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    The procyanidins is a kind of natural free radical scavenger and antioxidant,has various physiological function.The optimal extraction condition of procyanidins from Lycium ruthenicum Murray was studied based on single factor and orthogonal test.The results were as follows:the extracting temperature 50 ℃,the solid-liquid ratio 1∶ 10,the concentration of ethanol 50%,the extracting time 40 min.The contents of procyanidins of 5 kinds of Lycium barbarum were determination by HCL-vanillin assay.The content range was from 0.18 % to 2.99%.The highest 2.99% was from Ta Xian Lycium ruthenicum Murray.
  • FANG Fang,GU Qiu-hong,ZHAO Yu-ping,HU Shan-shan,ZHANG Jing
    Food and Fermentation Industries. 2015, 41(1): 151.
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    With five traditional Chinese medicine for health care and fresh milk as the main raw materials,a functional yogurt containing traditional Chinese medicine for health care (hereinafter referred to as health care medicine yogurt) was developed.With lactic acid bacteria number and sensory evaluation as the indicator,the optimum addition amounts of five traditional Chinese medicine decoctions were determined by orthogonal experimental design.In addition,changes of lactic acid bacteria number and physiochemical properties (including pH,viscosity,polysaccharide content and amino acid content) during yogurt storage were studied.The results showed that the optimum addition amounts of five traditional Chinese medicine decoctions were as follows:Rhizoma phragmitis 1%,Lilium brownii 3%,Plumula nelumbinis 0%,Endothelium corneum 0%,Radix asparagi 5%.During storage,lactic acid bacteria number,pH and viscosity of control and health care medicine yogurt decreased gradually,but lactic acid bacteria number,pH,viscosity,polysaccharide content and amino acid content of health care medicine yogurt were significantly higher than those of the control yogurt.Therefore this functional yogurt was of high nutritional and health care value.
  • TU Xing-hao,ZHANG Hong,ZHENG Hua,ZHANG Wen-wen,SONG Guo-bin,YU Ju-hua
    Food and Fermentation Industries. 2015, 41(1): 156.
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    The production of health wine fermented by Maca only was a better way to develop functions from the alcohol solubles and avoid unclear effects from the mixture of maca and some other Chinese herbs.Therefore,parameters such as temperature,solid-to-liquid ratio and yeast inoculum size were optimized by response surface methodology.The best processing for the wine fermentation could be launched at the temperature of 25 ℃,solid-to-liquid ratio of 1∶8 and the yeast inoculum size of 0.95%.Under the conditions,it reached the alcohol production of 41.16mL/100g,the glucosinolates leaching rate of 57.53% and the alkaloids leaching rate of 42.71%.The product looked with the uniform brown and red.It smelled a slightly mellow and special flavor of maca.With the appropriate composition of amino acids and qualification of health indicators,it was available to meet the current idea of health.
  • LI Qian,QIN Lin-kang,XIA Fu-wei,ZHANG Su-yun,DANG Juan
    Food and Fermentation Industries. 2015, 41(1): 162.
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    Liquefaction and saccharification technology for buckwheat soy sauce syrup brine preparation using buckwheat broken rice as the material through enzymatic hydrolysis was investigated.By single factor and orthogonal test,the optimum condition was investigated by reducing sugar content and light transmittance in liquid fluid,reducing sugar and flavonoids content in the saccharification liquid as the index,the different factors affecting the enzymatic liquefied and saccharified of buckwheat powder was studied.The optimum liquefaction conditions was as follows:50 U/g of thermostable α-amylase,1 ∶ 9.0 (g∶ mL) ratio of materials to water,90 ℃ of temperature,10 min of the time,pH 6.5 ~ 7.0 ; The optimum saccharification conditions were as follows:250 U/g of glucoamylase,60 ℃ of temperature,5 h of the time,pH 4.Under the condition of the process,reducing sugar content in the saccharification liquid reached up to 13.70 %,total flavonoids substances content reached up to 6.95 mg/g.
  • MO Bei-hong,LIU Zhen-min,GUO Ben-heng
    Food and Fermentation Industries. 2015, 41(1): 169.
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    Dairy safety is always the focus of government departments and consumer concerns.The history of cheese consumption is not long,but the consumption and importation volume grows very rapidly in recent years.Since there is no production experience and tradition of consumption,also due to the complexity of the cheese system,the domestic industry is lack of experience of safety studies,risk control and crises handling about cheese.In this review,the safety record of foreign cheese,cheese microbiological risk assessment,international safety regulations of cheese and research on improvement in Cheese safety are introduced.This provides references and warning of microbiological risk and control for Chinese cheese industry.
  • MIAO Lu-huan,BAI Feng-ling,LI Jian-rong
    Food and Fermentation Industries. 2015, 41(1): 175.
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    Ecological characteristics of traditional fermented food include microbial diversity and variability.With the research about microecology,the abundance,evenness and evolution regularity of microbes were revealed in the process of fermentation.The interaction between microorganisms and other factors,which include substrate,the environment and microbes,were explored.In this paper,the occurrence,development and the ecological succession process of lactic acid bacteria from traditional fermented foods such as Korean kimchi,sourdough,fermented sausage and kefir were analyzed.And the technical methods,which used in the study of food microecology,were elaborated.It can provide reference for the study of the traditional food and improve the level of traditional fermented food research in our country.
  • ZHU Lin-jiang,LI Qi
    Food and Fermentation Industries. 2015, 41(1): 181.
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    L-serine is a metabolite in the central metabolic pathway and involves the intracellular essential C-1 unit cycle.Its partial branch pathways for degradation cannot be deleted directly,which greatly hampers strain improvement for L-serine accumulation by traditional methods.Current method for L-serine production mainly depends upon precursor conversion by C-1 compound utilizing microorganisms.With rapid development of modern biotechnology,researches refocus on the previous attempts to produce L-serine from raw sugar materials and improve its productivity and yield by metabolic engineering.The review will elaborate the recent advancement on microbial production of L-serine and discuss the problems about genetically engineering of the central metabolic pathway of serine biosynthesis.
  • LIU Jin,WANG Li-wei,YUE Xi-qing
    Food and Fermentation Industries. 2015, 41(1): 186.
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    Bovine colostrum has many nutrients with a lot of immunoglobulin.It can resist viruses and improve body immunity.But during processing,its activity was affected by many factors.The paper summarized the effect of factors on the stability of immunoglobulin in bovine colostrums,such as temperature,pH value,protease,ultra high pressure.Food additives and microencapsulation to improve the activity of immunoglobulin in bovine colostrums were also mentioned.It provided the useful information for the research of immunoglobulin in bovine colostrum in the future.
  • ZHANG Bin,YU Ting,LI Lei,MENG Xiang-he
    Food and Fermentation Industries. 2015, 41(1): 190.
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    Researches have found out that plant sterol could reduce total cholesterol and lower the density lipoprotein cholesterol in serum.And it had been approved as a new resource food by our country in 2010.This paper briefly introduced the properties,sources and physiological functions of plant sterol.At the same time,we summarized the processes of separation and extraction of typical plant sterol,as well as the modification research and progress of research of plant sterol oxidation products.We put emphasis on the safety of natural plant sterol and its oxidation products,which could provide a certain reference for industrial application of plant sterol.
  • DU Hong-fu,DONG Ai-jing,NIE Zhi-qiang,WANG Min,ZHENG Yu,LIN Feng
    Food and Fermentation Industries. 2015, 41(1): 196.
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    Shanxi aged vinegar,one of famous vinegars in China,is brewed using traditional solid-state fermentation technology.During the fermentation process,abundant organic acids which give the vinegar unique taste and flavor are produced.In this research,the samples of acetic acid fermentation were analyzed using the method of HPLC and electronic tongues,respectively.Results showed that acetic acid and lactic acid were the main organic acids which accounted for over 60% of total acids and the samples could be distinguished with the data acquired from the electronic tongues by using the method of principal component analysis (PCA) and cluster analysis (CA).Furthermore,back propagation neural network (BP NN) was used to construct a model for quantitative prediction of acetic acid and lactic acid.For the testing samples,the correlation coefficients of acetic acid and lactic acid between observed and predicted values were 0.961 5 and 0.994 2 and the root mean standard errors of prediction were 54.4mg/100g for acetic acid and 59.0mg/100g for lactic acid,respectively.It was indicated that this model could be used for quantitative prediction of acetic acid and lactic acid during the fermentation process.Thus,this research suggested a rapid method to analyze key organic acids,which could be used for scale-up production of vinegar.
  • LI Pei-pei,CHEN Min,WANG Jun
    Food and Fermentation Industries. 2015, 41(1): 202.
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    A method was developed for the determination of benzimidazole and amides pesticides in red wine by QuEChERS-high performance liquid chromatography (QuEChERS-HPLC).In this article,extraction salts and purification reagents of QuEChERS were optimized reasonably,according to the nature of benzimidazole and amides pesticides.After comparison,NaCl and NaAc were chosen as extraction salt and PSA as purification reagent finally.The calibration curve of carbendazim and metalaxyl showed good linearity at the range 0.2 ~0.5mg/L,with the correlation coefficient more than 0.999.Recoveries at three spiked concentration levels ranged from 85.3% to 98.34%,with the relative standard deviation (RSD) at the range from 3.61% to 10.22%.The method provides higher universality and extraction efficiency due to its simple pre-treatment and less extraction solvent compared with other conventional method.So it is a good method to analyze the residues of benzimidazole and amides pesticides in red wine.
  • TONG Shuai-fei,CAI Mu-yi,DONG Zhe
    Food and Fermentation Industries. 2015, 41(1): 207.
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    The article focused on the detection of mixing homogeneity of diet-alternative solid drink mixture containing oligopeptide.The stability of methyl violet,brilliant blue and sodium copper chlorophyllin and their interaction with solid drink powder were tested.The mixing homogeneity of the powder in mixer in different time was examined by methyl violet tracing and chloride electrode detection.The results indicated that the stability of sodium copper chlorophyllin did not satisfy the requirement.On the other hand,brilliant blue had an interaction with the sample.Methyl violet performed better stability and had no interaction with the sample material,with the coefficient of variation ranging from 2% to 4%,thus implied the best detecting effect.Chloride electrode detection gained the coefficient of variation from 4% to 7%,which was higher than that of methyl violet tracing,but the former would not pollute the drink.Methyl violet tracing was limited to use only in the process simulation for the sake of its toxicity.However,chloride electrode detection could be used in real process testing for its advantage of without pollution for the sample.
  • REN Ting-yue,ZHOU Wan-li,ZHANG Li-qun,BI Chun-yuan,LI Jing-long
    Food and Fermentation Industries. 2015, 41(1): 212.
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    The purpose of our work was to establish a method for determination of glucose oxidase activity using SBA-40C biosensor analyzer.This novel method was based on the working principle of the SBA-40C biosensor analyzer to detect the contents of glucose.That is,glucose oxidase specifically reacted withβ-D-glucose and produced hydrogen peroxide,then electron transfer occurred on the surface of Peroxide hydrogen electrode,after that the built-in electronic components turned electrical signals into digital signals.A known unit of glucose oxidase was used as measurement standard,the glucose oxidase activity of the tested sample can be detected on the SBA-40C biosensor analyzer directly.Results showed that optimum reaction pH was 6.5,measurement time was 20s,and the operation period was less than 60 s.The RSD value of 10 consecutive was 0.63%,and 0 ~ 100 U/mL was within the scope of linear good,r =0.9991.The method is special,simple,rapid,accurate,and reproducible,which was suitable for determination of glucose oxidase activity with numerous samples.
  • ZHANG Lei,JIN Kui-qi,LIU Yu-peng
    Food and Fermentation Industries. 2015, 41(1): 216.
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    A gas chromatography (GC) method for the simultaneous determination of Androst-4-ene-3,17-dione (4-AD),3β-methoxymethyl-ether-dehydrepiandrosterone and dehydroepiandrosterone (DHEA) from a culture of microbial fermentation for the production of transformable 3β-methoxymethyl-ether-phytosterols was described.The samples were quantitated by internal standard method,and they were separated by GC with DB-1 capillary column and detected by FID.The column and the injector were operated at 280 ℃,the detector was set as 310 ℃ and the carrier gas was nitrogen,flowing at a rate of 1 mL min-1.The samples were quantitated by internal standard method.Under the conditions,all components in culture were well separated and rectilinear responses were obtained in the range of 0.2 ~ 1.0 g/L (4-AD),0.1 ~ 0.9 g/L (3β-methoxymethyl-ether-dehydrepiandrosterone),and 0.2 ~ 1.0 g/L (DHEA).The correlation coefficients (R2) are 0.996,0.992 and 0.996 respectively.Recoveries of 4-AD,3β-methoxymethyl-ether-dehydrepiandrosterone and DHEA added to culture were (97.88 ± 0.74) %,(99.39 ± 1.07) %and (98.91 ± 1.09)% respectively.The method is accurate,rapid and suitable for routine analysis.
  • TIAN Yu,HOU Yu-zhu,KE Run-hui,YIN Jian-jun,SONG Quan-hou
    Food and Fermentation Industries. 2015, 41(1): 220.
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    ATP bioluminescent method and plate count method were used to analyze and determine the ATP content of six common strains of bacteria,which were Escherichia coli,Bacillus subtilis,Bacillus cereus,Streptococcus lactis and Pediccoccus acidilactici.The results showed no obvious difference among aerobic plate counts of six bacterial strains with same fluorescent values,while there was little difference among the ATP contents of six strains with same aerobic plate counts.It interpreted that the total bacteria in common area could be quantitatively detect by ATP bioluminescent method.
  • XIE Liu-wei,ZHANG Hong,LI Jing,LIU Bao-lin,CHAI Zhi-fang,SHEN Jin-can,YANG Bo
    Food and Fermentation Industries. 2015, 41(1): 225.
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    To study the residues of perfluorinated compounds (PFCs) in chicken eggs and the consequent health risks,12 PFCs species in eggs from 11 provinces (municipality) were analyzed using ion pair extraction combined with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).The results indicated that perfluorooctanesulfonates (PFOS) and perfluooctanoic acid (PFOA) were the main residue species in eggs.ΣPFCs in eggs from east China coast was higher than that from inland,PFOS/ΣPFCs in eggs from north China was higher than that from south China.And PFCs concentration in boiled eggs was only 11% of that in raw eggs.The health risk assessment to PFOS and PFOA showed that the immediate harm via consuming eggs was minimal.
  • NIU Can-jie,CHEN Xiao-zhen,ZHANG Hui,WANG Zhan-hua,MA Qian-li,XU Sheng-jian
    Food and Fermentation Industries. 2015, 41(1): 230.
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    Gel chromatography (GFC) coupled with post-column derivation was first used to detect the soluble protein in different regions of the orange juice.The protein fingerprint of orange juice has been established.Results showed that the fingerprint has four main characteristic peaks,the molecular weight was 7.5 × 104 Da and 0.5 × 104 Da-1.0 × 104Da.The protein fingerprint of other fruit juice and blending fruit are different from pure orange juice.The method has fewdisturbances and provides the references for orange juice adulteration identification and juice quality evaluation.
  • ZHAO Qi,ZANG Xiao-yun,HU Hai-feng
    Food and Fermentation Industries. 2015, 41(1): 234.
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    To establish an analytical method of simultaneous determining of neochlorogenic acid,chlorogenicacid,isochlorogenic acid A,isochlorogenic acid C-four bioactive compounds from Mate Tea(llex paraguariensis) usingpCEC (pressurized capillary electrochromatogaphy).The mobile phase was composed of methanol and acetonitrilecontaining phosphoricacid (pH 2.5,2 mmol/L) with the flow rate of 0.07 mL/min.Chromatography was monitored at wavelength 325 nm and the separation voltage was-10 kV.The contents of four phenolic components in 3 batches of samples collected from different typeswere determined and compared.The correlation coefficients between concentrations and chromatographic peak areas of neochlorogenic acid,chlorogenic acid,isochlorogenic acid A,isochlorogenic acid C wereover 0.999 and the linage ranges were 0.072 ~ 1.2,0.048 ~ 0.8,0.072 ~ 1.2,0.17 ~ 2.8mg/mL,respectively.The precisionwas 1.10%,2.12%,2.98% and 2.32%,respectively.The repeatabilitywas 1.10%,2.12%,2.98%,2.20%,respectively.The average recoveries of the four compounds were 98.86%,99.03%,99.48% and 99.21%,respectively.Themethod is sensitive,accurate,and can be used for the analysis of phenolic compounds from Mate tea(Ilex paraguariensis).Compared with HPLC,organic reagents used in the experiment,the dosage were much lower than normal dosage of HPLC detection.The method has great feasibility in the quality control of polyphenols and their mass composition detection.
  • ZHANG Lu,CHEN Jian-guo,LI Xue,LI Jin-xia,TAN Wang-qiao,CHENG Chi
    Food and Fermentation Industries. 2015, 41(1): 239.
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    An analytical method of 6 kinds of phenolic acids in Noni juice was established by HPLC.The separation was performed on a Thermo Accucore XL C18 (250 mm× 4.6 mm,4 μm) with Methanol-acetic acid aqueous as mobile phase at 30 ℃,flow rate at 0.8 mL/min and detection wave length at 280nm and 330 nm.The six phenolic acids were successfully separated in 30 min,and method showed good linear correlations between the concentrations and peak area of the six components.The correlation coefficients was greater than 0.991 and average recoveries were 91.18 % ~101.08 % with relative standard deviations of 0.73% ~2.17 % (n =6).The method is simple,accurate and reproducible.It can be applied for determination of the six phenolic acids simultaneously in noni juice.The mean contents of gallic acid; gentisic acidp-hydroxybenzoic acid; chlorogenic acid; caffeic acid and ferulic acid in Xisha noni juice were 1.401,2.970,15.123,9.374,1.029 and 0.485 mg/L,respectively.
  • WANG Kai-tuo,LIAO Yun-xia,HAN Lin
    Food and Fermentation Industries. 2015, 41(1): 244.
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    ABSTRACT:The effects of hydroxypropylmethylcellulose (HPMC) coating on qualities,physiological attributes and anthocyanin synthesis in postharvest Chinese bayberries (Mycirarubra Sieb.et Zucc.CvWumei) during refrigerated storage were investigated in the present study.The selected Chinese bayberries were immersed in HPMC solutions at different concentrations (0.5,1,5 or 10 %) for 10 min respectively,and then allowed to gently air-dry at room temperature in order to structure stable coating on the surface of the bayberries.Afterwards,the coated Chinese bayberries were stored at 1 ℃ for 8 d.The quality and physiological parameters,anthocyanin contents and expression levels of anthocyanin synthesis-related genes were measured at 2-day intervals.The results showed that 5 % HPMC coating treatment was the most effective in reducing the decay incidence,enhancing the contents of TSS and TA and sensory scores as well as inhibiting the increase in pH value among all coating treatments.5 % HPMC coating also remarkably lowered respiration rate and ethylene production,and delayed the increase in MDA content and electrical conductivity in the fruits during the storage.The fruits coated with 5 % HPMC exhibited the significant higher gene expressions of PAL1 and CHS than control during the whole storage,and the accumulation of anthocynin and promotion of scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and reducing power were increasing.Therefore,it is speculated that 5 % HPMC coating could significantly delay the senescence process and reduce the consumption of the respiratory substrate,resulting in maintaining the fruit quality and flavor.Meanwhile,the enhanced antioxidant activity in 5 % HPMC-coating treated bayberries could be mainly attributed to its increase in the accumulation of anthocyanin compounds,which were effectively promoted due by the high level expressions of PAL1 and CHS genes.
  • FAN Lin-lin,FENG Xu-qiao
    Food and Fermentation Industries. 2015, 41(1): 252.
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    To determine the effect of different edible coatings and heat treatment on quality and storage of freshcut "Hanfu" apple (Malusdomestica) in vacuum packing,slices of the fresh-cut apple were packed by 0.08 mm thickness CPP film and stored at 4 ℃ after dipping in 1.5% citric acid solution,1.5% ascorbic acid sodium solution,0.08% lysozyme solution and 50 ℃ hot-water,sequentially for 2min.Indexes that related to maturity and aging were measured every 3d during the storage period.The results indicate that all the treatments had positive effects on keeping sensory quality,inhibiting the nutritional loss and reducing microbial levels in the cut apple slices.Treatment with 1.5% ascorbic acid sodium solution showed the best preservation effect on fresh-cut apple slices stored at 4 ℃ for 15 d.
  • GUO Feng,HU Hua-li,WU Zhao-xia,LI Peng-xia
    Food and Fermentation Industries. 2015, 41(1): 257.
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    To study the effects of different film packaging on fresh-cut celery (Nanjing estate parsley) antioxidant capacity,two films (P1-12.75 μm and P2-32.70 μm polyethylene bags) were used for celery storage at the environment of (7 ± 1)℃ and 80% ~90% relative humidity,12.75 μm perforated polyethylene bags was used as a control (CK).The results showed that fresh-cut celery superoxide dismutase (SOD) activity decreased; catalase (CAT) activity firstly increased and then decreased; peroxidase (POD) activity increased slowly during early storage,late occurred peak which indicating celery accelerated aging.Compared with the control,film packaging improved the DP-PH,superoxide anion radical (O2-·),hydroxyl radical (· OH) scavenging activity and CAT,POD activity.P2 film packaging also delayed the accumulation of malondialdehyde (MDA),decrease of SOD activity and POD activity peak occurred.It indicated that the film packaging can effectively retard the aging process of fresh-cut celery.Furthermore,P2 film packaging had better results.