25 June 2017, Volume 43 Issue 6
    

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  • HUANG Gen-shu,XU Mei-juan,YANG Tao-wei,ZHANG Xian,RAO Zhi-ming,XU Zheng-hong
    Food and Fermentation Industries. 2017, 43(6): 1.
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    Compared with the conventional fixed bed ion exchange process,continuous ion exchange process is better in continuity,stability and efficiency.Corynebacterium crenatum,a excellent L-arginine producer with domestic autonomous intellectual property right,is able to produce L-arginine with a production of 74.5 g/L.In this study,D155 was proved to be the most competent resin to recover the L-arginine in fermentation by static adsorption and desorption tests.Adsorption equilibrium could be achieved within 30 min with the equilibrium capacity of 121.31 mg/g.The optimal feed flow rate obtained from the fixed bed tests was 6 mL/min,at which the breakthrough time,subsaturation time,saturation was 29,59,86 min,respectively.The corresponding breakthrough capacity,subsaturation capacity and saturation capacity was 134.7,193.8,261.2 mg/g,respectively.The optimal eluent was 2 mol/L NH3 ·H2O,which could result in elution rate of 97.14%.Based on the optimal conditions obtained in fixed bed experiments,continuous ion exchange system consisted of 30 columns was designed,and the optimal flow rates of adsorption zone,rinsing zone after adsorption,desorption zone,rinsing zone after desorption,excluding water zone were 6,6,5,10,3 mL/min,respectively.The designed continuous ion exchange system could operate steady at the optimal flow rates,and the outlet concentration of each zone changed periodically.A more scientific recovery process of L-arginine in industrial fermentation was obtained herein,which not only improved the process continuity,stability and efficiency,but also reduced the consumption of water,base and labour.
  • QIAO Ying-xin,LI Zi-jie,NAKANISHI Hideki,GAO Xiao-dong
    Food and Fermentation Industries. 2017, 43(6): 8.
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    In this paper,a novel surface display system on yeast spore and its application for rare sugar synthesis were studied.Surface display system was used by microorganisms to display the exogenous proteins or peptides on their cell surface.Glycerophosphate oxidase (GPO) was used to verify the feasibility of the novel surface display system.The gene glpo GPO from Streptococcus pneumoniae was fused with signal sequenceand inserted into pRS424-TE-Fpr vector.The recombinant plasmid pRS424-TEFpr-ss-glpo was transformed into wild type and auxotroph of S.cerevisiae to sporulate.The results from fluorescence analysis,western blot detection and activity assays showed that S.cerevisiae spore surface display system was successfully constructed.The GPO spores were characterized and their optimum pH and temperature were 7.0 and 30℃,respectively.Moreover,the spores could be reused with activity of about 40% of the maximum activity at the third time.Finally,GPO spores were employed in the one-pot four-enzyme system for synthesis of rare sugar L-fructose with yield of about 12%.
  • XU Jia,WANG Yi,WENG Xin-chu,WU Zheng-jun
    Food and Fermentation Industries. 2017, 43(6): 15.
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    To investigate the potential of Paenibacillus bovis sp.nov.BD3526 as a probiotics in vitro,the growth of the strain BD3526 in different media,i.e.TYC and BHI broths was investigated.The survivals of BD3526 cells under different levels of bile salts (0.1% to 0.3% (w/v)),in simulated gastric juice with varied pH values (pH 2 to 4) and in simulated intestinal juice were determined.Furthermore,the mechanism involved in the antagonistic activity of the strain BD3526 against Staphylococcus aureus through lysis of the indicator cells was also assayed.BD3526 displayed strong antagonistic activity to some bacteria including opportune pathogen,e.g.Staphylococcus aureus and good survival ability in simulated gastric juice as well as intestinal juice.No hemolytic activity was observed for the strain BD3526 on blood agar.Paenibacillus bovis sp.nov.BD3526 was demonstrated to be a potential probiotics.
  • SU Li-yu,ZHAO Wei,HANG Hai-feng,CHU Ju
    Food and Fermentation Industries. 2017, 43(6): 21.
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    In this paper,much attention was paid on the on-line parameters oxygen uptake rate (OUR) and dissolved oxygen (DO) monitoring and control.Based on the changing trends of these parameters,a novel approach of sodium gluconate production was proposed by stepwise addition of glucose oxidase solution dynamically,and the activity of glucose oxidase was kept at an unlimited level during the whole production period.The results showed that in the 50 L reactor with 330 g/L initial glucose concentration,the production time was shortened form 17.0 h to 11.6 h,the yield was enhanced from 1.167 g/g to 1.176 g/g and the overall dosage of used glucose oxidase declined from 2 100 U/g glucose to 1 444 U/g glucose respectively.Compared to the biological fermentation,the novel direct enzymatic reaction displayed significant advantages.The production time was cut down by 42.85% and the yield was 4.91% higher than the traditional biological fermentation.The improved direct enzymatic production had more potential value in the further industrial application.
  • CHEN Yang,ZHAO Ming-xing,RUAN Wen-quan
    Food and Fermentation Industries. 2017, 43(6): 27.
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    The effect of molasses alcohol waste water treatment by two-stage upflow anaerobic sludge bed (UASB) reactor was investigated in this study.When the influent COD loading rate was 28 kg/(m3 · d),the activity of microorganisms in sewage sludge was inhibited,the performance of the reactor became poor still work stably.The diluted molasses alcohol waste water was entered into the first stage UASB reactor and the effluent was directly used as the influent for the second UASB reactor.The results showed that after two stages of anaerobic digestion,the total removal rates of COD and sulfate in waste water were kept at about 65% and 88%,respectively.The effluent concentration of COD in second anaerobic digestion was about 9 000 mg/L,and the concentration of sulfate was about 300 mg/L.The contribution of the removal rate of sulfate and COD in the first anaerobic reactor was more than the second reactor,which were about 45% and 70%,respectively.The biogas generation showed a good performance,the daily biogas yield reached about 35 L and methane content was about 70%.The effluent concentration of sulfide increased with the increase of influent concentration of sulfate.Finally,the effluent concentration of sulfide in the first reactor reached 568.8 mg/L,and the effluent concentration of sulfide in the second reactor was 720 mg/L.The proportion of MPB electron flow increased with the increase of COD loading rate,and the maximum value reached 85.8%.
  • HUANG Lei,DONG Zi-xing,JIN Peng,WANG Zheng-xiang,LU Fu-ping
    Food and Fermentation Industries. 2017, 43(6): 34.
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    Alkaline protease from Bacillus licheniformis is an important protease in the industry.Improving its activity and stability under alkaline pH conditions can broaden the range of applications in detergent industry.In this study,a high-alkaline protease from B.licheniformis B186 was screened,and its encoding gene was successfully cloned and expressed in B.subtilis WB600 to generate the recombinant bacterium WB600 (pHY-E209).Recombinant alkaline protease AprE209 was then purified to apparent homogeneity from the supernatant of the recombinant bacterium using ion exchange chromatography and filtration chromatography.The optimum pH and temperature of recombinant enzyme AprE209 were 11.0 and 50 ℃,respectively.This recombinant enzyme also retained high activities at temperatures of 30-37 ℃ or pH 12.0.Furthermore,the mechanism of alkali-tolerance of AprE209 was analyzed by bioinformatics tools.The alkalophilic mutant of B.licheniformis protease obtained in this study had potential applications in detergent industry.
  • JIANG Jun-ying,MA Zi-bin,SUN Jing-jing,HAO Jian-hua,LIU Jun-zhong,WANG Yue-jun,SUN Mi
    Food and Fermentation Industries. 2017, 43(6): 41.
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    Free lipase is difficult to achieve continuous operation.In order to improve the efficiency of lipase and apply it to the industrialized production,the technology of immobilized lipase YS2071 was studied by screening the optimal carrier and using single factor experiment method to optimize lipase immobilized conditions.Using MI-BSI resin as carrier and genipin as cross-linking agent,adsorption-crosslinking method was employed to maintain relative high enzyme activity.Immobilized conditions were studied by using PB experiment and the response surface design.The optimal conditions of immobilized lipase YS2071 were as followes:the enzyme dosage was 8 mg,the adsorption time was 8 h,the adsorption temperature was 20 ℃,the initial pH was 8.6,the concentration of genipin was 0.48 g/L,the crosslinking time was 1 h.Under these conditions,the recovery rate of immobilized enzyme was up to 60%.
  • ZHANG Wen-lei,SU Ling-qia,TAO Xiu-mei,WU Jing
    Food and Fermentation Industries. 2017, 43(6): 49.
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    α-CGTase of Paenibacillus macerans,β3-CGTase of Bacillus circulans 251,α/β-CGTase of Bacillus stearothermophilus NO2 and Anaerobranca gottschalkii were selected to study the effects of cyclodextrin glucosyltransferase (CGTase) on production of α-arbutin.α-arbutin was synthesized by a two-step enzymatic reaction system of CGTase and amyloglucosidase.The optimum conditions for the synthesis of α-arbutin were optimized,and the highest conversion rate of hydroquinone (HQ) was 25% by CGTase from Anaerobranca gottschalkii.The optimum conditions for enzyme conversion were as follows:50 g/L maltodextrin with glucose equivalent (DE) of 9%-13%,8 g/L hydroquinone,buffer pH 6.0,reaction at 40 ℃ for 24 h.The production of α-arbutin was determined by high performance liquid chromatography.In order to further improve the conversion rate of HQ,site-directed mutagenesis on CGTase under the optimal reaction conditions was carried out,and the hydroquinone conversion rate of the mutant Y299A was 40%.
  • ZHU Jia-fen,CHEN Zi-wei,ZHANG Xiao-mei,SHI Jin-song,XU Zheng-hong
    Food and Fermentation Industries. 2017, 43(6): 54.
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    The L-serine is produced by a three-step reaction of a glycolytic intermediate 3-phosphoglycerate,2 molecules of NADH were generated in the production of L-serine from sugars by Corynebacterium glutamicum.However,no NAD + was generated in this process.Did NADH affect L-serine production and cell growth of Corynebacterium glutamicum This study aimed to investigate the effects of regulation of NADH/NAD + on Corynebacterium glutamicum SYPS-062 33a△SSAAI growth,sugar consumption and L-serine accumulation by exogenous addition of niacin and endogenous overexpression of NADH oxidase.The results showed that exogenous addition of niacin had slightly enhanced the cell growth,sugar consumption and L-serine accumulation.When NADH oxidase was overexpressed,the recombinant strain Corynebacterium glutamicum SYPS-062 33a△SSAAI-noxA was constructed.The NADH oxidase activity in the recombinant strain was 11.6 folds higher than that of the parent strain.The production of L-serine in recombinant strain was 28.93 g/L,increased by 9.0%,and the yield was 0.29 g/g sugar,increased by 7.4%.Its OD562 was 51.38,increased by 6.6%.The results indicated that the overexpression of NADH oxidase could increase the cell growth,sugar consumption and L-serine production.
  • ZHAO Sheng-ming,ZHAO Yan-yan,MA Han-jun
    Food and Fermentation Industries. 2017, 43(6): 60.
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    The bacteriocin produced by Lactobacillus plantarum JLA-9 from fermented Chinese sauerkraut was purified.The cell-free supernatant of Lactobacillus plantarum JLA-9 was precipitated by ammonium sulfate and higher precipitation efficiency was obtained using 80% ammonium sulfate.Then,the samples were further purified by Sephadex LH-20 gel chromatography and Hitrap QFF ion exchange chromatography.The reverse-phase high-performance liquid chromatography with C18 column was utilized for final purification.The bacteriocin produced by Lactobacillus plantarum JLA-9 was essential purified to be a single peak by RP-HPLC chromatography.The molecular mass of purified bacteriocin was estimated by MALDI-TOF/MS to be approximately 0.9 kDa.The purified bacteriocin showed a high antibacterial activity against common food-borne pathogens and spoilage bacteria.
  • LI Zhan-fang,ZHU Ge-bin,ZONG Hong,Lu Xin-yao,FANG Hui-ying,XU Qiao,ZHANG Jing,ZHANG Run-jie
    Food and Fermentation Industries. 2017, 43(6): 66.
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    With defatted soybean meal,soybean protein isolate,wheat gluten and wheat starch as raw materials,the effects of enzyme modification on the textured vegetable proteins' product characteristics and the chemical crosslinking and secondary structure in the organization process of vegetable protein were explored.The results showed that the product characteristics of textured vegetable protein enzymolysised by bromelain were better than those treated by TG enzyme.When the consumption of bromelain was 12.0 U/g,the elasticity and chewiness of textured vegetable protein were increased by 48% and 71% respectively.After treated by bromelain,the interactions among disulfide bond,hydrogen bond and hydrophobic bond of textured vegetable protein were enhanced.Meanwhile,the β-fold and β-turn of secondary structure were turned to random curl,whose content was increased by 43%.The results showed that the interactions among disulfide bond,hydrogen bond and hydrophobic bond and random curl of secondary structure were helpful for the improvement of textured vegetable protein's elasticity and chewiness,wherein the content of random curl played a crucial role.
  • HAO Ruo-yi,ZHANG Gong-liang,WANG Jia-ying,HOU Hong-man
    Food and Fermentation Industries. 2017, 43(6): 72.
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    Abalone (Haliotis discus hannai) was used as material and stored under 20 ℃ and 4 ℃.Selective culture methods were used to characterize the changes in spoilage microorganisms during storage.Biogenic amines were analyzed by high performance liquid chromatography.Quality indicators (sensory attributes,total volatile basic nitrogen (TVB-N),pH) were also analyzed.The results showed that Pseudomonas,producing H2S bacteria were dominant microbe in abalone stored at 4 ℃ and 20 ℃.Both putrescine and cadaverine showed a well correlation with TVB-N value,total viable counts,Pseudomonas and bacteria producing H2S(R2 =0.983-0.914).Putrescine and cadaverine could be used as potential indicators of freshness evaluation in abalone.Storage at 4 ℃℃ could inhibit the spoilage of abalone and extend shelf life.
  • CHI Xue-mei,ZHANG Qing-fang
    Food and Fermentation Industries. 2017, 43(6): 78.
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    In this paper,nine kinds of food common lactic acid bacteria such as Lactobacillus leicmannii,Lactobacillus brevis were inoculated into nitrite (NO2-) pure culture medium and fermented vegetables for NO2-degradation experiments.The ability of degradation of NO2-was analyzed and evaluated based on degradation process of NiR and H + degradation.The results showed that Lactobacillus casei subsp.rhamnosus mutation,Lactobacillus brevis had high ability of degrading NO2-,wherein Lactobacillus casei subsp.rhamnosus mutation had a strong ability to degrade NO2-in the degradation stage of NiR,however,it quickly reached the H + degradation stage due to its strong acid production capacity,and thus the degradation rate of NO2-became slow.While Lactobacillus brevis could keep NO2-degradation stage of NiR and led to the rapid decomposition of NO2-its environment.The fermentation environment of Lactobacillus brevis was kept at optimum pH value of NiR (5.0-6.0) due to the low acid production of heterotypic fermentation and neutralization of H + and NO2-generated alkaline substances from NiR synchronous synthesis,and thus led to the rapid degradation of NO2-.
  • LI Jun-ke,LIU Da-song,LAI Rui-ye,YU Yun,ZHOU Peng
    Food and Fermentation Industries. 2017, 43(6): 85.
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    Commercial pasteurized skim milk was used as raw material,the pore size of membranes,temperatures,filtrate washing solutions and washing times on the effect of seperation and membrane flux were studied.SDSPAGE and HPLC were used as qualitative and quantitative analysis to accurately characterize proteins' separation.Results showed that at 4 ℃,using 30 nm ceramic membrane can obtain purified β-casein from skim milk,and with almost non-αs-casein.Besides,in order to maximize the separation of β-casein,deionized water was added to do the second level of filtration (or we called it as "diafiltration") for 4 times.The yields of the β-casein and whey protein were 51.7% and 99.7% respectively;β-casein was 51.1% and whey protein was 40.0% in the compound protein.The compound protein can be used in infant formula powder.
  • LI Chao,PU Biao,LUO Song-ming,LIU Xing-yan,XU Dan-ping,FU Ben-ning,PAN Shu-xuan,JIANG Pei-ji,WANG Chun-xia,LI Qiang
    Food and Fermentation Industries. 2017, 43(6): 92.
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    The effect of pH and NaCl concentration on the properties of stabilized emulsions of Zanthoxylum bungeanum Maxim seed kernel protein isolates were investigated by measuring the characters of emulsifying activity,emulsifying stability,droplet size,optical microscopy measurements and SDS-PAGE gel electrophores.The results showed that pH and NaCl concentration have significant influence on the above parameters:with the increase of pH value,emulsifying activity and emulsion stability decreased first and then increased at pH 3.In contrast,emulsion particle size (D4,3) increased first and then decreased,and reached the maximum (D4,3 =1.87 μm) at pH 3.The NaCl content decreased the emulsifying activity and emulsifying stability,which caused the flocculation of emulsified particles and increased the average particle size (D4,3).Optical microscopy clearly demonstrated that droplet aggregates formed at pH =3 and c (NaCl) =1.2 mol/L.In addition,SDS-PAGE gel electrophoresis showed that there were three proteins having emulsifying effect,and their molecular weight was 5、7、21 kDa.This will provide reference for the application of Zanthoxylum bungeanum Maxim seed kernel protein in food processing.
  • HU Xiao-ping,ZHAO Gai-ming,LIU Yan-xia,TIAN Wei,ZHOU Guang-hong
    Food and Fermentation Industries. 2017, 43(6): 98.
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    Crude peptides were extracted from Jinhua ham using acid dissolving and alcohol precipiting method.Emulsifying capacity (EC),emulsifying activity index (EAI),emulsifying stability index (ESI),viscosity index and particle size distribution of crude peptides varied with the concentration were measured.Tween 80 was used as a reference,emulsifying properties of extracted peptides were evaluated.The results revealed that the EAI was significantly negatively correlated with concentration,while ESI,EC and viscosity were significantly positively correlated with concentration(P < 0.01).At 4.5 mg/mL concentration,the average of EC and EAI were (73.31 ± 0.96)% and (24.28 ±0.94) m2/g respectively,viscosity reached 80.01% of Tween 80 (4.5%);when concentration was greater than 3.0 mg/mL,ESI reached more than 90.00% of Tween 80;when concentration was less than 4.5 mg/mL,concentration changes had significant effect on ESI(P < 0.05);the average particle size decreased with the increase of emulsion concentration.In conclusions,the crude peptides extracted from Jinhua ham show good emulsifying ability.
  • DAI Yao-yi,BI Jia-yu,TIAN Qiao-ling,ZHENG Jiong
    Food and Fermentation Industries. 2017, 43(6): 104.
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    Different proportions soy protein was mixed with of bamboo shoots insoluble dietary fiber (BSIDG) to investigate the influence of dietary fiber on the properties of rheological,quality and structure of soy protein gel.The results showed that BSIDF delayed soy protein gel network time,and decreased the structure forming of gel network,and lowered the strength of gel.With the increase of the amount of BSIDF in SPI-BSIDF,the hardness,cohesiveness,chewiness and adhesion decreased.The viscous force enhanced and then weakened.There was the strongest viscous force of mixed gel system when BSIDF amount was 0.5%.At the same time,through scanning electron microscopy (SEM) observation,it was found that the fold of protein gel system structure,soybean protein aggregation and gel pores all significantly increased by adding BSIDF.
  • DING Han,LIANG Ying,ZHU Li,GAO Min-jie,LIN Li,ZHAN Xiao-bei
    Food and Fermentation Industries. 2017, 43(6): 109.
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    In order to extract and purify the water-soluble curdlan from the fermentation broth,the single-factor experiment combined with response surface analysis was used to optimize the Sevag method to remove the protein in the fermentation broth.Based on the results of single-factor tests and the Central Composite Design experimental design principles,a response surface methodology which has three factors and five levels was designed to optimize the process.The optimal conditions for deprotenizing by these methods were found to be five treatment cycles with a mixture of chloroform and n-butyl alcohol (3.5∶ 1,V/V) at a solid-to-solvent ratio of 3.75∶1 (V/V) for 33 minutes.Under these conditions,the rate of deprotentinizaiton and polysaccharide recovery was 85.7307% and 90.2974%,respectively.Then,the optimum extraction technology of the organic solvent was optimized.The ethanol was added as the best extraction reagent to the final concentration of 90%.After the mixture was left to stand for 4 hours,extraction rate of water-soluble curdlan could reach 40.12%.
  • ZHANG Qin-fang,ZHANG Yun-shu,Li Peng,SUN Shu-yang,ZHAO Yu-ping
    Food and Fermentation Industries. 2017, 43(6): 116.
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    The Saccharomyces cerevisiae and Oenococcus oeni inoculation modes have a great influence on the fermentation and quality of cherry wines.In the present study,a sequential culture and a co-inoculation culture was separately applied in the production of cherry wines,in order to elucidate their impact on the compositional profile,biogenic amine content and sensory characteristics of cherry wines.Obtained results demonstrated that the co-inoculation strategy could significantly shorten the fermentation time,extract more polyphenols and tannins from the cherry pulp,decrease the formation of biogenic amines and confer the wine with a stronger fruity note.Based on these findings,the co-inoculation culture can be applied in the cherry wine-making industry.
  • ZENG Lin,TAN Xiao,ZHANG Qing,YANG Ying,TANG Jie
    Food and Fermentation Industries. 2017, 43(6): 122.
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    In order to obtain yeasts which could produce γ-aminobutyric(GABA) and brew good performance mulberry wine,3 strains of GABA-producing yeast were screened from Sichuan pickles by paper chromatography.Then,they were identified as S.cerevisiae and C.tanzawaensis using the physiological and biochemical tests and the phylogenetic analysis.The performance of GABA-producing yeasts was assessed by high-performance liquid chromatography (HPLC) method.The results showed that the S.cerevisiae JM037 produced higher yield of GABA,and the content of GABA reached 670 mg/L.Then S.cerevisiae JM037 was further analyzed for its tolerance properties and mulberry wine brewing ability.The results showed that S.cerevisiae JM037 had good comprehensive tolerance properties and it GABA-producing capacity increased to 1145 mg/L at 144 h.Ethanol production was 38.36 g/L at 168 h,while residual sugar dropped to 3.06 g/L at 216 h.In addition,ethanol synthesis rate and the residual sugar consumption rate of S.cerevisiae JM037 was relatively slow compared with angel yeast,but S.cerevisiae JM037 has a unique capacity to produce GABA.Therefore,S.cerevisiae JM037 has potential for brewing fruit wine with GABA.
  • CHEN An-te,ZHANG Wen-juan,ZHANG Xi,WU Qiu-hao,GAO Hong,JIA Li-rong
    Food and Fermentation Industries. 2017, 43(6): 129.
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    Cherry radishes were pickled into four groups:lactic acid bacteria (LAB) inoculated fermentation,LAB and Saccharomyces cerevisiae mix-inoculated fermentation,Saccharomyces cerevisiae inoculated fermentation and spontaneous fermentation groups.Total acid,pH,nitrite content,chrominance,hardness,sensory quality,the colony counts of LAB,yeast and coli-group were monitored during the fermentation process of Cherry radishes.The results indicated that inoculating Saccharomyces cerevisiae could decrease the generation of total acid,thereby inhibit a further drop in pH values during fermentation,and thus prevent the over-acidification and maintain the high brittleness of pickled cherry radishes,as well as produce a strong aroma of ester.The growth and decline rule of nitrite content and inhibitory effect of LAB toward coliform won't be changed by inoculation of Saccharomyces cerevisiae.However,the usage of Saccharomyces cerevisiae needs to be further investigated because the growth of LAB was relatively inhibited inexperimental groups with Saccharomyces cerevisiae.
  • LYU Guan-wei,DUAN Cui-cui,GAO Lei,LUAN Chang,ZHAO Yu-juan,NIU Chun-hua,LI Sheng-yu
    Food and Fermentation Industries. 2017, 43(6): 134.
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    Three Lactobacillus plantarum stains isolated form Dairy Toufu were taken as the object of this study.It analyzed the acid and bile salt resistance,surface hydrophobicity and anti-oxidation activity in vitro so as to evaluate their probiotic properties.The results showed that the three strains presented better tolerances to acid and bile salt and could maintain higher activities.All the strains manifested stronger hydrophobicity to p-xylene but weak hydrophobicity to chloroform.All the three strains possessed preferable antioxidant activity.
  • LI Ting-ting,CHEN Si,LI Huan,ZHAO Qiancheng,MA Kun,LI Jianrong
    Food and Fermentation Industries. 2017, 43(6): 140.
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    To explore the spoilage abilities of specific spoilage organism Pseudomonasfluorescens,Aeromonas sobira and Shewanella putrefaciens on refrigerated silver carp,freshness indexes including sensory evaluation,TVB-N,TMA,electric conductivity and total viable counts of sterile silver carp tissue respectively inoculated with these three kinds of spoilage bacteria were measured periodically.The yield factor for production of metabolite and the cell concentration at off-odour period were quantitatively measured.Results showed the freshness of sterile silver carp tissue blocks inoculated with spoilage bacteria deteriorated obviously compared with the sterile control group.Shewanella putrefaciens had the strongest spoilage ability,and YTMA/CFU of Pseudomonas fluorescens was lower than that of Shewanella putrefaciens and Aeromonas sobira.Three kinds of spoilage bacteria had certain spoilage abilities.However,the spoilage effect was not significant until the bacteria reached high counts.
  • GANG Jie,ZHANG Shuang,LIU Yao,XIE Bin,PANG Shi-lei
    Food and Fermentation Industries. 2017, 43(6): 146.
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    The objective of this study was to determine the growing changes and the antioxidant enzyme activities of Lentinus edodes mycelium cultured in liquid and solid zinc-rich medium supplemented with exogenous zinc.The results showed that Lentinus edodes mycelium had strong resistance to zinc and zinc-rich ability,while the low zinc concentration could promote the mycelial growth of Lentinula edodes,and the high zinc concentration could inhibit the growth,and the optimum concentration of zinc sulfate was 600 mg/L.The activities of superoxide dismutase (SOD),peroxidase (POD) and catalase (CAT) of Lentinula edodes mycelium increased with the increase of zinc sulfate concentration in the range of 400 mg/L to 1 000 mg/L,and the maximum values were 147.47 U/g,6.15 × 10-3 U/g,147.52 U/g,respectively.The content of malondialdehyde (MDA) decreased with the increase of zinc concentration,and then increased gradually,and the minimum content of MDA was 4.47 × 10-5 μmol/g at a zinc concentration of 600 mg/L.SOD,POD and CAT activities of Lentinula edodes mycelia reached the maximum value and the MDA content reached the lowest value on the 9 th day of culture,which were 154.31 U/g,6.21 × 10-3 U/g,147.92 U/g and 4.18 x 10-5 μmol/g,respectively.The optimal zinc concentration in the medium could improve Lentinus edodes mycelium growth and the zinc content of Lentinus edodes mycelium,and increase the antioxidant enzyme activities.
  • ZHANG Nan-hai,TU Zong-cai,HE Na,WANG Hui,HUANG Tao,LI Cui
    Food and Fermentation Industries. 2017, 43(6): 152.
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    Using fish oil from Silver Carp (ethyl ester) as raw materials,polyunsaturated fatty acids (PUFAs) extraction was enriched by urea inclusion method.The optimal process conditions were determined through single factor and orthogonal experiments.The optimum conditions were as follows:the volume-to-mass ratio of ethanol-to-urea was 6∶1 (mL∶ g),the mass ratio of fish oil-to urea was 0.3∶ 1,the inclusion temperature was 10 ℃ and the inclusion time was 3 h.Under the optimal condition,the total content of eicosapentaenoic acid (EPA) and decosahexaenoic acid (DHA) reached 73.67% from 23.09% and the PUFAs recovery was 22.93%.
  • ZHANG Bin,SUN Lan-ping,HU Hai-yan,XU Hui,TU Kang
    Food and Fermentation Industries. 2017, 43(6): 157.
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    In order to improve the taste of mussel meat,tenderization was carried out by ultra-high pressure treatment.Color,viscosity,elasticity and smell were selected as the sensory evaluation factors.To establish fuzzy sensory integrated scoring system,analytic hierarchy process was used to determine the weight of evaluation factors.The pressure intensity,CaCl2 concentration and holding time were chosen as the experimental factors,the response value was the fuzzy comprehensive score of Y,which was the sensory evaluation of mussel meat tenderization treated by ultrahigh pressure.Three-factor and three level Box-Behnken response surface experiment was designed and optimized.The test results showed that under the condition of pressure intensity 364.51 MPa,CaCl2 concentration 0.28 mol/L and holding time 14.55 min,the best comprehensive score of the mussel meat was1.034.The application of the combining fuzzy mathematics and response surface method in the process of ultra-high pressure tenderization of mussel meat is feasible and repeatable.
  • MAO Gen-nian,ZHOU Ya-li,HE Lei,CAO Qing,WANG Yong,LI Yan-jun
    Food and Fermentation Industries. 2017, 43(6): 163.
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    Protein was extracted from konjac powder by alkali extraction and acid precipitation method;konjac protein is material,konjac ACE inhibitory peptides crude were prepared by alkaline hydrolysis protease on konjac protein;its crude macromolecular impurities were removed by ultrafiltration,Sephadex G-15 column chromatography,and RP-HPLC purification.Highly purified konjac ACE inhibitory peptide was obtained.The ultrafiltration,Sephadex G-15 column chromatographic separation conditions were optimized;hippuric acid was used as the index and Spectrophotometric was used to determine the activity.The results showed that an ultrafiltration membrane has a molecular weight of 1 kDa,The optimal separation condition for Sephadex G-15 was 120 mg/mL,flow rate was 0.8 mL/min,sample volume was 1.0 mL.After RP-HPLC purified,konjac ACE inhibitory peptide inhibition rate was reached to 92.85%.Blank solution Hip content was 22.50 mg,the reaction mixture Hip content was 9.22 mg,which indicates that konjac ACE inhibitory peptide inhibitory activity was better.
  • ZHANG Lu,LU Yu,TU Zong-cai,XIE Xing,SHA Xiao-mei,WANG Hui,FU Zhi-feng
    Food and Fermentation Industries. 2017, 43(6): 169.
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    Dynamic high pressure microfluidization (DHPM) is an emerging homogenization technique with high pressure.Previous research indicated that DHPM could obviously improve the in vitro antioxidant activities (AAs) of Ipomoea batatas leaves extracts,but the mechanism is still unknown.Therefore,this research was to investigate how DHPM increases AAs of Ipomoea batatas leaves extracts.Results indicated that DHPM treatment could significantly decrease the average particle size and particle size distribution,and increase the specific surface area and average pore diameter of Ipomoea batatas leaves powder.The yield of total phenolics and total flavonoids,as well as the DPPH radical scavenging ability and ferrous ion reducing power were also greatly enhanced.When the solution of Ipomoea batatas leaves polyphenols was subjected to DHPM processing,insignificant difference was observed on the total phenolic and total flavonoids content,along with tested AAs among the post-treated samples(P > 0.10).Therefore,DHPM assisted-extraction improves AAs of extracts through the increased of total phenolics and flavonoids yield,the decrease of particle size,and the increase of the specific surface area and pore diameter.The process will not cause oxidative degradation of the polyphenols in Ipomoea batatas leaves.
  • NAN Hai-juan,WANG Zheng-rong,GE Ya-ming,ZHOU Ya-fang
    Food and Fermentation Industries. 2017, 43(6): 175.
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    Honeysuckle's leaves and flowers alcohol extracts were added into edible oil and fats.The antioxidant effects were investigated by Schaal oven method and the peroxide value was used as an evaluation index.The results showed that the alcohol extract from honeysuckle's leaves and flowers had a great antioxidant effects on corn oil,soybean oil,lard oil,peanut oil,flowers extract significantly better than that of leaves extract.Antioxidant effects on four edible oils and fats from strong to weak was:soybean oil > lard oil =corn oil > peanut oil.Antioxidant ability of honeysuckle's flowers extract was 1.12,1.33,1.19,2.31,1.40 times higher than that of leaves;BHT,TBHQ;the antioxidant activity of leaves ethanol extract was the same as TBHQ.Antioxidant activity of flowers and leaves extracts enhanced with the increase of the concentration.When flowers alcohol extract combined with TBHQ,citric acid,BHT,ascorbic acid separately,its antioxidant capacity increased by 19%,13%,9% and 1% respectively.When leaves alcohol extract combined with citric acid,BHT,TBHQ separately,its antioxidant capacity increased by 18%,12% and 27% respectively.
  • ZHOU Xiao-li,DU Bin,ZHOU Yan,XIE Guo-fang,LAN Guo-hui,XIAO Na
    Food and Fermentation Industries. 2017, 43(6): 181.
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    The oxidation resistant of anthocyanins from blueberry pomace such as scavenging activities on superoxide anion radical,DPPH radical and hydroxyl free radical,anti-lipid peroxidation activity and reducing power were studied.The results showed that,the hydroxyl radical scavenging rates,superoxide anion radical and DPPH radical scavenging were enhanced with the concentration increasing.The antioxidant activity of anthocyanins from blueberry pomace used on the oil had a better effect than that of Vc and BHT,close to the same concentration of Vc on the hydroxyl radical scavenging rates,but scavenging effect on DPPH radical was not as good as Vc at the same concentration.It was found that Vc had synergistic antioxidative activities with crude extracts.Therefore,anthocyanins extracted from blueberry pomace had good oxidation resistance.The research provides the basis for comprehensive development of blueberry pomace as a food additive in Guizhou province.
  • LIU Shu-ji,LUO Qin-qin,PAN Yu-tian,LIU Zhi-yu,SU Yong-chang,LIN Jiao-fen,CHEN Jin-quan
    Food and Fermentation Industries. 2017, 43(6): 187.
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    In this paper,three extracts named ME45,ME60 and ME80 were precipitated by 45%,60% and 80% EtOH from Perna viridis respectively.Their antioxidant activities were compared by scavenging activities for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals,superoxidized radicals (· O2-),hydroxyl radicals (· OH),total antioxidant activities (TAC),and inhibitory effect on lipid peroxidation (LPO) in vitro.The results showed that all precipitations had antioxidant activities and were dose-dependent.Different antioxidant activities were shown among different reaction systmes of three fractions.In TAC,· O2-,and LPO reaction systems,the antioxidant activities order was:ME80 > ME60 > ME45.ME60 fraction had better scavenging effects than ME80 and ME45 for DPPH ·.In the scavenging · OH system,the order of removing ability was:ME45 > ME80 > ME60.In conclusion,ME80 fraction showed relatively strong antioxidant activities,a good potential as a natural antioxidant,and worth of further exploration and application.
  • LIU Deng-yong,LIU Huan,QI Jun,ZHANG Qing-yong,XU Xing-lian,DONG Li,WU Jin-cheng
    Food and Fermentation Industries. 2017, 43(6): 193.
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    The study was to exam the effects of braising process cycles on the nutritional component of braised chicken.The purpose was to provide a reference for formation mechanism of braised chicken.Protein,water,pH,total sugar,crude fat and fatty acid of braised chicken during repeated braising were measured to assess the quality of braised chicken.With repeated braising process cycles,water content and pH value decreased (P < 0.05),protein content,total sugar content,crude fat content increased (P < 0.05).Fatty acid types and UFA/SFA decreased.Nutritional components of braised chicken remained stable (P > 0.05) after 16 repeated braising process cycles.The content of protein,water,total sugar,crude fat,pH value and UFA/SFA was 27.14 g/100g,65.54 g/100g,0.23 g/100 g,6.66 g/100 g,6.45 and 1.56,respectively.In general,braised chicken became a stable system after 16 repeated braising process cycles.
  • KANG Zhuang-li,ZHU Dong-yang,ZHU Chao-zhi,ZHAO Gai-ming,MA Han-jun,SONG Zhao-jun,ZHAO Sheng-ming
    Food and Fermentation Industries. 2017, 43(6): 198.
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    Corn starch is commonly used in meat processing to improve the quality and production yield.In this paper,the effect of the amount of corn starch on the quality of fried chicken nuggets and fried yield was studied.Changes of color,shear force,sensory quality,water distribution and migration characteristics were analyzed.Compared with no corn starch,the fried chicken nuggets with various amounts of corn starch had higher (P < 0.05) fried yield,L*,a* and b* values,and declined shear force.The fried chicken yield was improved with the increasing of corn starch content.When corn starch reached to 20 g and 30 g,the L*,a*,b* values were the highest,but the shear force was the lowest.The result of low field nuclear magnetic resonance found that increased corn starch,T22 relaxation time was longer,the peak ratio of T22 was increased,free water increased,so the water holding capacity of chicken nuggets were improved.Corn starch improved scores of color,tenderness,juicy,flavor and overall acceptability of fried chicken nuggets,and the sensory evaluation scores were the highest when corn starch was 20 g and 30 g.The comprehensive analysis of yield,color,shear force and sensory evaluation were assessed and the result was 30 g corn starch had the best quality for fried chicken.
  • ZHANG Jie,PENG Xin-shu,MA Dan,LU Lu,JING Lu,MO Si-si,XIONG Lei,LIU Hua
    Food and Fermentation Industries. 2017, 43(6): 203.
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    In order to obtain a more reasonable thawing method for frozen pork,the effects of air,cold water,hot water,microwave,ultrahigh pressure and low temperature thawing on the nutritional value of Longissimus dorsi muscle were compared,and the changes of food quality,fatty acid,amino acid and trace elements were measured.The results showed that crude fat and crude protein contents in the muscle were better maintain in the ultrahigh pressure and hot water thawing,respectively.The PUFA/SFA of muscle after ultrahigh pressure thawing was O.21 and this ensured the nutritional value of muscle fatty acids.The contents of essential and non-essential amino acids in muscle after microwave thawing were higher than other amino acids in each group,and the nutritional value was higher.In the six thawing methods,the ultrahigh pressure and microwave thawing can better maintain the nutritional value of pork.
  • CHEN Yu-ting,CHEN Ji-cheng,TIAN Jing-jing
    Food and Fermentation Industries. 2017, 43(6): 208.
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    Aged Monascus vinegar was used to soak soybeans,the conversion of isoflavone by soybean's own endogenous β-glycosidase (β-glucosidase,E.C.3.2.1.21,BG) was investigated.Synthetic substrate p-nitrophenylβ-D-glucopiranoside method was used in determination of β-glucosidase activity.The quantitative analysis of isoflavones was conducted by HPLC.Results showed that the activity of BG in soybean rose at first then went down with the extension of soaking time.The highest activity of BG was 0.74 U/g after soaking for 4 h.The combined types of soyisoflavone were hydrolyzed under the interaction between acidolysis and enzymolysis.Under the combination of malonylglycoside-isoflavone and glycoside-isoflavone,glycosides in combined typeof soy-isoflavon was gradually hydrolyzed,malonyl glucoside type and β-clucoside type sioflavon reduced to 47.39% and 36.27% respectively,aglycones was increased significantly,up to 12-fold.Vinegar soaking can improve the bioavailability of soybean.This study provides data for soybean processing and extraction of active ingredients in soybean.
  • WANG Jia-liang,ZHAO Da-qing,DENG Yuan-xi,WANG Mei,HUAI Jun
    Food and Fermentation Industries. 2017, 43(6): 213.
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    In order to effectively improve the utilization of wheat germ,improve the eating quality of dry noodles.The processing technology of wheat germ dry noodles by using wheat germ was studied.The optimum processing conditions are as follows:the wheat germ dried at 150 ℃,50min,grinded by ball mill,sieved by 140-160 mesh,the dosage of wheat germ 8%,dispersed in sucrose fatty acid ester solution (HLB > 10),gluten 2.5% to increase the toughness and strength,conventional method to process wheat germ dry noodles.Under the above conditons,the broken rate of the noodles was 2.03%,cooking loss was 6.01%,sensory evaluation was 93.3,the product quality was excellent.
  • WANG Jun,CHENG Jing-jing,YANG Lu,GUO Yan-qin
    Food and Fermentation Industries. 2017, 43(6): 219.
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    Wheat flour was substituted with superfine grinded whole brown rice powder,the effect of the substitution on sensory quality,texture,internal texture (digital image analysis) of steamed bread was investigated.The results revealed that:the average particle size of superfine grinded whole brown rice powder became 26.13 μm and micro powder could be called superfine powder.The steamed bread made of superfine grinded whole brown rice powder is no longer tasted rough.With the increase of superfine grinded whole brown rice powder,the content of gluten protein in the flour decreased,and the scores of internal structure,specific volume,color and viscosity also decreased;appearance,elasticity and toughness and smell and taste didn't change much.The optimum content of whole brown rice powder was 10%.The hardness and chewiness of steamed bread increased significantly because of the addition of whole brown rice powder,and there was no obvious regularity in adhesiveness and no significant change in springiness.The cohesiveness and resilience increased first and then decreased.With the increase of the content of whole brown rice powder,the slice brightness,cell contrast,number of air holes and density of air holes decreased significantly and wall thickness,air hole diameter,coarse/fine ratio and volume of coarse hole increased significantly;there was no obvious change in air hole elongation.Correlation analysis showed that hardness,slice brightness,cell contrast,number of cells,density of cells,wall thickness,air hole diameter and volume of coarse cell were all closely associated with sensory scores;these indexes could be used to evaluate the quality of steamed bread made of whole brown rice powder.
  • ZHU Li-juan,LIU Shu-zhen,XIE Yue-ying,ZHOU Cai-qiong
    Food and Fermentation Industries. 2017, 43(6): 225.
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    Qianjiang kidney bean starch was used in preparation of thin noodle,its technology and product quality were studied.Hysteretic area was selected to evaluate the blending of the dough,which is the key technology in the processing.The noddle broken rate and the transparency of the soup were indicators for optimizing in freezing.The best technology conditions for kidney bean was blending starchy (starch:water was 1∶10 w/w,pasting at 100 ℃ water for 80 s) →blending the noddle dough (water content 40%,sarch content 40%,water temperature 50℃,holding temperature 50 ℃)→seeping (in boiling water for 8 ~ 13 s)→freezing (retrogradating at 4 ℃ for 6 h,freezing at-2 ℃ for 6h)→drying (drying at 40 ℃ until the water content was about 10%)→ final product.Mung bean noddle,sensory quality,cooking quality and texture property of kidney bean noddle were compared.Results showed the transparency and tenacity of kidney bean noddle were better,and less weight loss in boiling (the broken rate and boiling weight loss were (3.33 ±2.89)% and (1.94 ±0.20)% respectively).Cooking quality was as good as mung bean,but hardness,elasticity and shear deformation were higher.The overall sensory evaluation was not as good as mung bean noodle.However,kidney bean starch still has a potential value in bean noodles production.
  • MAO Gen-nian,CAO Qing,XU Mu-dan,HUANG Meng,ZHOU Dan,MA Ke-chun,ZHOU Ya-li,HE Lei
    Food and Fermentation Industries. 2017, 43(6): 232.
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    The preparation of vitamin A nano emulsion was studied and its properties were evaluated.The best surfactant,co-surfactant and the two optimal ratio were screened out by using the pseudoternary phase diagram.The optimal process was as follows:5.3 g Tween 80 and 2.7 g glycerol,stir evenly,add Vitamin A oil 2g,stir while dropping deionized water,until the forming a clear and transparent emulsion,the amount of deionized water was 1mL.The vitamin A nano emulsion for the preparation was of oil-in-water,the distribution range of particle size was 10-40 nm,the average particle size was 23.68 nm.By centrifuged at 10 000 r/min for 20 min,the vitamin A nano emulsion was stable without stratification at the room temperature for 6 months.The vitamin A of 41.66 mg/g in nano emulsion was detected.
  • WANG Zhao-guang,ZHANG Qian feng
    Food and Fermentation Industries. 2017, 43(6): 237.
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    After the starch converts into glucose,the use of chromatographic separation equipment saccharification liquid can be puritied from 95% to 99.5%,at the same time the pure water was recycled by using the RO membrane from chromatographic discharging residual liquid,and then back to the chromatographic system to be reuse.The technology to break the traditional crystallization model,create a new process of the chromatography method with membrane method,fundamentally solve the problem of water consumption in the chromatographic separation process.In the process of production at the same time,we through chromatographic combination,not only can solve the problem of accumulation of oligosaccharides,and realize the maximization of the profit of products and product diversification,finishing the deepening development of deep processing of starch sugar industry chain and the transformation and upgrading of the enterprise.
  • ZHANG Jing,ZHANG Wei-yi,XU Jing,TENG Huan-yong,SU Feng-xian,WANG Liang,CHEN Yi,XIE Shi-bing,XUE Chang-hu
    Food and Fermentation Industries. 2017, 43(6): 239.
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    To investigate the feasibility of utilizing electronic nose in analysis of discrimination brand and adulterate of sesame oil.Methods:Pure sesame oil and different adulterated proportion of sesame oil were analyzed by electronic nose.The data were analyzed by PCA and PLS etc.Results:The radar graph and loading analysis proved that electronic nose sensor had excellent response signals.The feature map established by PCA could identify samples effectively.PLS model could predicate adulterated proportion of sesame oil.Conclusion:The electronic nose analysis technology could be regarded as non-standard technology in identifying the discrimination brand and adulteration of sesame oil.
  • WANG Dan-dan,LING Xia,WANG Nian,ZHANG Run-jie,DU Tian-yu,GUO Zhuang
    Food and Fermentation Industries. 2017, 43(6): 244.
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    In this paper,the taste profile characterizations of commercial light soy sauce were studied by electronic tongue and multivariate statistics.The results showed that there were greater differences in sourness and saltiness index among commercial light soy sauce,but aftertaste-A and aftertaste-B show the opposite trend.Cluster analysis showed all samples could be divided into two clusters based on taste profile,and sourness and umami were identified by redundancy analysis (RDA) as key variables significantly associated with the taste profile difference.The composition of organic acid in light soy sauce samples were determinate by high performance liquid chromatography (HPLC) method,and the results indicated that there were significant differences in the content of oxalic acid (P <0.05).Therefore,we concluded that the content of oxalic acid had certain negative influence to the taste of light soy sauce.
  • WANG Zhao-dan,QU Liu-zhu,HAN Lin,TANG Hua-li,XIAO Guo-sheng
    Food and Fermentation Industries. 2017, 43(6): 250.
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    To establish the detecting method for four heavy metal elements in carp by flame atomic absorption spectrometry (FAAS) with microwave digestion.The carp samples were digested by microwave digestion,the concentration of Pb,Cd,Cu and Cr in carp were detected by flame atomic absorption spectrometry.Results showed the average concentration of Pb,Cd,Cu and Cr in carp was 0.361、0.153、5.860、1.273 μg/g.The detected levels of studied metals were below the legal national limited standards except Cd.The detection limits was 0.01-0.12 μg/g,the RSD of the precision test was 1.74%-4.56%,the repeatability test was 2.89%-5.76% and the recovery rate of samples was between 94.1%-121.5%.Compared with the national standard,this method is more fast and accurate.Therefore,the advantages of this method are simple,rapid,accurate and can be used for the detection of four heavy metal elements in carp in the Three Gorges Reservoir area.
  • BAO Jie,LI Ying-can,LIU Ya-ran,YAN Zhi-xiu,GU Pan,ZHU Bao-qing,ZHANG Bo-lin
    Food and Fermentation Industries. 2017, 43(6): 255.
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    Liquid-liquid extraction (LLE) and solid phase micro-extraction (SPME) in combination with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to identify the aromatic components of bog bilberry (Vaccinium uliginosum L.) jam products.Thirty two volatile compounds were detected by using LLE technique,while 61 volatile compounds were identified through SPME,and the latter method was chosen for further quantitation research.It was found that the concentrations of 19 compounds including ionone,(E,E)-2,4-nonadienal,hexanal,(E)-2-decenal and benzeneacetaldehyde were hihgher than their odor thresholds.These components gave floral,woody,fatty,fruity,nuts,green,caramel odor to the investigated jam.Our results showed that the aromatic compounds originated from the berries were critical to flavor characteristic of bog bilberry jam and appropriate heating treatment should be recommended to diminish the damage on these compounds during jam processing.
  • JIANG Hong,ZHANG Qin,WU Zheng-zhen,QIN Ai
    Food and Fermentation Industries. 2017, 43(6): 263.
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    A new and fast dual-wavelength overlapping resonance Rayleigh scattering(DWO-RRS) method was developed to detect cadmium in preserved eggs.In a Tris-hydrochloric acid buffer medium at pH 5.72,cadmium (lⅡ) can be bound with fast green FCF-hexadecylpyridinium bromide to form a ternary complex.As a result,the new spectra of DWO-RRS appeared and its intensities was enhanced greatly.The largest and the second largest resonance Rayleigh scattering peak were located at 367 nm and 469 nm respectively.Under these two wavelengths,resonance Rayleigh scattering (RRS) intensity (△IRRs) was directly proportional to the cadmium (Ⅱ) mass concentration in a range of 0.004-0.22 mg/L.The methods had high sensitivity with the detection limit (3σ/S) of 1.3 ng/mL and quantitation limit of 0.012 mg/kg.The optimal conditions and the effects of coexistent substances of RRS method were investigated.In addition,the reasons for RRS enhancement and reaction mechanism of ternary complex were discussed.Results indicated that this assay had a high sensitivity and good selectivity.This simple,rapid,highly sensitive,accurate and new dual-wavelength scattering method had been proposed to determine trace cadmium (Ⅱ).The method was applied to determine the content of cadmium in a series of preserved eggs,the values of recovery and relative standard deviation (RSD) (n =5) were found in the ranges of 97.8%-102% and 2.1%-2.6% respectively.
  • HE Lu,LONG Cheng-xing,LIU You-jia,HUI Hua-ying,TAN Zhou-jin
    Food and Fermentation Industries. 2017, 43(6): 268.
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    As a kind of disaccharidase,lactase could decompose lactose into galactose and glucose,and thus applied into dairy production,medical aid digestion,fruit mature softening and environmental protection and so on.As the main source of lactase,microorganism had many characteristics such as fast growing speed,rich enzyme amount,low production cost,and thus was suitable for industrial production.The study of microorganism lactase was mainly focused on the development of lactase-producing microorganisms and application of lactase gene engineering.Herein the research on the characteristics of microorganism lactase,main lactase-producing microorganism,application of engineering to lactase production and the application of microorganism lactase were reviewed.
  • TIAN Hua,HOU Zhi-jie,CHEN Bao-yang,LI Fang-hui,ZHAO Dong-li
    Food and Fermentation Industries. 2017, 43(6): 274.
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    As a convenient,fast,green and efficient nondestructive inspection technology,near infrared spectroscopy (NIR)has unique features and bright future in the inspection of agriculture,food,medicine,oil and other objects.Working principle of near infrared spectroscopy and its application in the qualitative and quantitative analysis of fish and its products were reviewed,such as surimi,fish-ball,fish meal,fish oil,the composition analysis,freshness evaluation,rapid discrimination of species and origin,and quality online analysis.This paper explored that multi sensors and multi indexes fusion detection technology based on near infrared spectroscopy was the future research directions,aiming to provide the convenience for the future quality inspection and discrimination of fish species and origin.