2016 No. 03

Display Method:
Inhibition to advanced glycation end- products and activity evaluation of sap of banana stem
SHANG Wen- ting, SHENG Zhan-wu, GU Man-tun, ZHENG Li-li, AI Bin-ling, YANG jin-song
2016, (03): 49-53. doi: 10.13386/j.issn1002-0306.2016.03.001
Abstract(81) PDF(177)
To study the inhibition to advanced glycation end- products( AGEs) activity by sap of banana stem,the inhibition of key enzymes in carbohydrate metabolism was evaluated by using α- glucosidase and α- amylase inhibition model.Inhibitory kinetic parameters were determined by Lineweaver- Burk plot.Meanwhile,the abilities of inhibiting AGEs and removing ABTS+· were also evaluated.The results showed that the median inhibitory concentration( IC50) of sap of banana stem on α-glucosidase was 1.51 mg /m L and the type of inhibition was mixcompetitive inhibition. The median inhibitory concentration( IC50) of sap of banana stem on α- amylase was8.64 mg / m L and the type of inhibition was irreversible inhibition. Through experiment,sap of banana stem had a scavenging activity on removing ABTS+·also had a certain capacity of inhibiting AGEs.The sap of banana stem had a certain inhibitory activity against AGEs.
Study on the thermal property,dynamic viscoelasticity and microstructure of Hulless barley β- glucan gel
SHAO Shu, DONG Ji-lin, SHEN Rui-ling, SUN Yong-gan
2016, (03): 54-57. doi: 10.13386/j.issn1002-0306.2016.03.002
Abstract(85) PDF(326)
The thermal property and dynamic viscoelasticity of Hulless barley β- glucan gel( BG) as well as microstructure were investigated respectively in order to provide a theory foundation on food industry. The differential scanning calorimeter( DSC) analysis showed that the onset temperature( To),peak temperature( Tp),end temperature( Tc) and enthalpy of gelatinization( ΔH) increased with the increase of the concentration,when the gels were prepared in the same temperature; while the gels had the same concentration,the thermostability of gels decreased with the increase of the preparation temperature. The dynamic viscoelastometer( DMA) analysis demonstrated that the value of G' increased with the increase of solution concentration and the preparation temperature,suggesting that the cross- linked structures among the gels was increased. The atomic force microscope( AFM) indicated that the BG molecules could naturally gather.In addition,the aggregation level of BG molecules became higher with the rise of gels concentration and the extension of the storing time of gels.Especially,when solution concentration was 100 μg / m L,the network- like structures would be formed among BG molecules.
Preparation of polypeptide from Sardinopssagax and its tyrosinase inhibition activities
LI Ya- hui, JI Wei, JI Hong-wu, SU Wei-ming, WANG Jing-jing
2016, (03): 58-62. doi: 10.13386/j.issn1002-0306.2016.03.003
Abstract(50) PDF(295)
The polypeptide was prepared from the Sardinops sagaxby through hydrolysing by animal proteolytic enzymes and flavor enzyme and ultrafiltration separation. The molecular weight distribution of the polypeptide obtained was determined by HPLC. With tyrosinase inhibition rate on the biochemical level and tyrosinase activity and melanin content in B16 cells on cell level as indexs,the effects of SSP on tyrosinase activity and the content of melanin were investigated.The results showed that average molecular mass of SSP was 1664 u,the range of which was mainly from 500 u to 3000 u.Both in the biochemical level and cellular level,SSP can inhibit tyrosinaseavticity and the content of melanin in B16 cell.With the function of whitening,SSP was expected to be a non- toxic nature tyrosinaseinhibitor.There were good potentials for SSP application in pharmaceutical,foods and cosmetic.
2016, (03): 63-68. doi: 10.13386/j.issn1002-0306.2016.03.004
Abstract(62) PDF(279)
2016, (03): 69-73. doi: 10.13386/j.issn1002-0306.2016.03.005
Abstract(49) PDF(355)
Secondary structure of MMCTN treated by pulsed electric field( PEF) technology
LI Xiong, GUO Xing, YU Pei, XU Hui, LIN Song- yi
2016, (03): 74-78. doi: 10.13386/j.issn1002-0306.2016.03.006
Abstract(64) PDF(195)
DPPH radical scavenging capacity was used as measuring indices of antioxidant activity In this research.Two- factor- at- a- time experiment was used to investigate the pulsed electric field( PEF) effects on antioxidant activity of MMCTN and the two factors were electric filed intensity( 5,10,15,20 k V / cm) and pulse frequency( 1800,2400 Hz).And the effects of retention time( 0,2 h) after PEF treatment on antioxidant activity were investigated.Then,mid- infrared spectroscopy( MIR) and circular dichroism spectrum( CD) were used to analyze the secondary structure changes of PEF treated MMCTN.The results showed that when the electric filed intensity was 10 k V / cm,pulse frequency was 2400 Hz and retention time was 2 h,the DPPH radical scavenging capacity was up to 94.14%± 0.13%.The MIR showed that the functional groups of PEF treated samples were changed and the CD indicated that α helices,β strands,β turn and random coil were interconverted.
Effects of gallic acid on quality of high protein containing intermediate moisture foods
GU Man- tun, SHENG Zhan-wu, SHANG Wen-ting, HAO Wang-jun, ZHENG Li- li, AI Bin-ling, ZHANG Wei-min
2016, (03): 79-82. doi: 10.13386/j.issn1002-0306.2016.03.007
Abstract(61) PDF(223)
High protein containing intermediate moisture foods( IMFs) with a lot of protein and reducing sugars are prone to have maillard reaction,generating harmful advanced glycation end products( AGEs),which have an adverse impact on quality and safety of food in the middle of processing and storage.In order to inhibit the process of Maillard reaction,adding four different concentrations of gallic acid into the food model system,the degree of maillard reaction,texture,chrom,protein solubility and the fluorescence intensity of the samples were investigated at the different concentrations of antioxidants added and different storage time.The results showed that the process of maillard reaction and AGEs can be inhibited by gallic acid,but the color of food was deepened,there were no significant effects on the hardening of texture and protein solubility.The concentration of gallic acid at 100 μg / g was the most beneficial to store the IMFs food model.
Study on the composition analysis and inhibition of·OH of glycoprotein from Platycodon grandiflorum
LIAN Ya- nan, GUO Ting- ting, CUI Lin, ZHAO Sheng- nan, LIN Xue- yan, ZHENG Xiao- feng, GAO Jin- bo
2016, (03): 83-87. doi: 10.13386/j.issn1002-0306.2016.03.008
Abstract(74) PDF(179)
Separation and purification of glycoprotein which were extracted by super critical CO2 from Platycodon grandiflorum.Then the monosaccharide and amino acids composition and the inhibition of ·OH of glycoprotein were investigated. The glycoprotein were extracted from Platycodon grandiflorum and purified by DEAE- 52 cellulose column and Sephadex G-75 gel column.Monosaccharide and amino acids of glycoprotein were analyzed by pre- column derivatization with PMP and OPA- FMOC respectively. The results showed that Platycodon grandiflorum glycoprotein was composed of 7 kinds of monosaccharide( average content of 61.82%) and 15 kinds of amino acids( average content of 33.11%). IC50 value of inhibition ·OH was 0.99 mg / m L. The study showed that·OH could be inhibited by the Platycodon grandiflorum glycoprotein effectively,which provided the theoretical basis for the further study on functional food and the drugs manufacture.
Effect of interaction with oleic acid on functional properties of β-Lactoglobulin during DHPM treatment
LIU Cheng- mei, YU Hong- da, ZHONG Jun- zhen, HONG Qi-tong, LIU Wei
2016, (03): 88-91. doi: 10.13386/j.issn1002-0306.2016.03.009
Abstract(49) PDF(175)
The mixture of β- lactoglobulin( β- LG) and oleic acid was treated by dynamic high pressure mircrofluidization( DHPM). The effect of interaction with oleic acid on the functional properties and surface hydrophobicity of β- LG during DHPM treatment was investigated. Compared with standard β- LG,the functional properties and surface hydrophobicity of the unteated mixture had no significant changes( p > 0.05). With DHPM pressure increasing from 40 MPa to 160 MPa,the functional properties and surface hydrophobicity of β- LG / oleic acid complex were increased initially and then decreased.At 80 MPa,the solubility and foaming activity of complex were the biggest,respectively,95.36% and 32.00%,while the maximum surface hydrophobicity and emulsifying activity of 640.20,1.09 were obtained at 120 MPa respectively.A positive correlation between surface hydrophobicity and emulsifying activity was observed.The results indicated that the changes of functional properties and surface hydrophobicity were related to the extent of the interaction between β- LG and oleic acid altered by DHPM treatment.
2016, (03): 92-96. doi: 10.13386/j.issn1002-0306.2016.03.010
Abstract(38) PDF(171)
Study on the quality of three varieties of Camellia chekiangoleosa seed oils
SHEN Bing, WU Xue- hui, LI Yuan-yuan, DUAN Zhuo
2016, (03): 97-100. doi: 10.13386/j.issn1002-0306.2016.03.011
Abstract(80) PDF(359)
Camellia chekiangoleosa Hu,Camellia reticulata and Camellia semiserrata,which are cultivated on a large scale in China,were selected as materials in order to study qualities of main Camellia chekiangoleosa seed oils systematically.Oil content of seeds was determined.Physicochemical indexes,nutritional ingredients and fatty acid profiles ofoils were analyzed. Gray correlation method and principal component analysis were used to make a comprehensive evaluation.Results showed that oil content of Camellia chekiangoleosa Hu was up to 68.53%,being the highest of these three kinds. The comprehensive evaluation scores of physicochemical indexes and main nutritional ingredients of it were 0.892 and 1.000,respectively,also proved to be the highest. There were minor differences between fatty acid profiles of Camellia chekiangoleosa seed oils,and oleic acid was the main ingredient with the contents of 79.1%,72.3%,75.7% in Camellia chekiangoleosa Hu,Camellia reticulata and Camellia semiserrata seed oils respectively. Total unsaturated fatty acid contents were found relatively higher in Camellia chekiangoleosa Hu and Camellia semiserrata seed oils,being 86.7% and 86.9%.Comprehensively,quality of Camellia chekiangoleosa Hu seed oil was better.
Stress relaxation characteristics of seven kinds of starch gels
ZHANG Bin, WU Qiang, XIE Ze- yang, SUN Lan- ping
2016, (03): 101-104. doi: 10.13386/j.issn1002-0306.2016.03.012
Abstract(65) PDF(223)
The parameters of mechanics and theological properties of seven different starch gel samples were investigated.In order to obtain the parameters,the texture analyzer was employed to perform the compression and the stress- relaxation test.The mechanical model of generalized Maxwell was set up by using the SPSS software to make non- linear regression. It showed that starch gels had favorable viscoelastic mechanical property during compression,the five elements of general Maxwell model can be applied to simulate the stress- relaxation phenomenon in starch gels. Through principal component analysis,stress- relaxation parameters can be summarized into two kinds,which was gel viscoelastic property and gel relaxation time.
Study on the influence of potassium,calcium and magnesium chloride as partial substitute for salt on the quality of air- dried chicken
LIN Jing, LIU Bin, LI Song-lin
2016, (03): 105-109. doi: 10.13386/j.issn1002-0306.2016.03.013
Abstract(81) PDF(250)
The influence of partial replacement of salt by mixtures of KCl,Ca Cl2 and Mg Cl2 on the quality of air- dried chicken was studied.And the chicken samples were salted with Na Cl,which was substituted by different proportion of KCl,Ca Cl2 and Mg Cl2,for 3 days at 4 ℃,and then dry-ripened at 15 ℃ for 3 days.The p H,color,texture,TVBN,moisture content and sensory characteristics were determined on chicken breast afterwards.Results indicated that p H of samples of all replacement groups were decreased significantly( p < 0.05) compared with those of control( 100% Na Cl). However,moisture content,shear force and TVBN values of the three replacement groups were significantly( p < 0.05) higher than the control. And there were no significant differences( p > 0.05) in luminance,redness and yellowness between the replacement groups and the control. With the decrease of the proportion of Na Cl and the increase of the content of KCl,apparent bitterness was tasted in the samples compared to the control,which had a negative effects on sensory characteristics.These results suggested that a suitable substitution ratio of KCl,Ca Cl2 and Mg Cl2 was helpful for reducing additive amount of sodium salt,while maintaining the original sensory quality of air- dried chicken.
Effect of p H shifting marinating on the tenderness,water retention and microstructure in cattle gastric smooth muscle
WANG Fu- long, GAO Fei- fei, PENG Zeng- qi
2016, (03): 110-113. doi: 10.13386/j.issn1002-0306.2016.03.014
Abstract(87) PDF(177)
Marinating in different p H solutions could affect the quality of bovine rumen and reticulum.0.5% of malic acid and 0.5% sodium hydroxide solution were used at 4 ℃ for the marinating,respectively.Shear force of rumen and reticulum were significantly decreased after acid and alkali marinating( p < 0.05). The tenderness was better after alkali marinated compared with acid treatments.The weight gain rates in rumen were both over 2.5 times that of the control group,respectively. And there were significant differences between the treated group and control group( p < 0.05).The cooking loss in rumen treated with acid and alkali was decreased from 50.08% in the control group to 42.10% and 40.23%( p < 0.05),respectively.Similarly,the weight gain in reticulum were both over 9.7 times that of the control group with significant differences( p < 0.05). And the cooking loss in reticulum marinated with acid and alkali were about 40.23% and 38.74%. Microstructure observations indicated that there were some weakens in the smooth muscle fiber in rumen and reticulum marinated with acid and alkali.In conclusion,there were improvements in the tenderness of rumen and reticulum marinated with acid and alkali,and the marinating were also could improve the ability of water retention.
Antioxidant activity of aqueous extract from Three- spot hippocampus
CHEN Li- ping, SHEN Xuan-ri, CHEN Guo-hua, SUN Fei-fei, JIN Mei-na
2016, (03): 114-118. doi: 10.13386/j.issn1002-0306.2016.03.015
Abstract(102) PDF(230)
The antioxidant capacity of aqueous soluble extract with small molecules of Three- spot hippocampus was investigated.Three- spot seahorse was taken as raw material,extracts were obtained via reflux extraction using95% ethanol and systematic solvent extraction. Aqueous extract was selected for further analysis amongst the resulted various polar extracts. Six fractions were obtained by eluting through Sephadex G- 10 gel filtration chromatography.Anti- oxidative activities of DPPH free radical scavenging,and hydroxyl radical scavenging,total reducing power and ferrous ion chelating ability were determined and evaluated at multiple concentrations and total polyphenols and total amino acids of varying fractions. The results indicated: by contrast,DPPH free radical clearance of Fr Ⅳ was the highest with the of IC50 of 0.25 mg / m L. Total reducing power FrⅣ was potent,Fr Ⅳexhibited the highest capacity for scavenging hydroxyl radical and ferrous ion chelating ability. Collectively,the antioxidant activity of aqueous soluble extract with small molecules of Three- spot hippocampus seemed to have correlation with the distinct contents and types of phenolic compounds,amino acids,small molecular peptides.
Study on antioxidant activity of different parts partitioned from Prunus divaricata Ldb branches and leaves in Xinjiang
LIU Wei, LI Zi- wei, CHEN Wen- qiang, ZHU Yan, OUYANG Yan
2016, (03): 119-122. doi: 10.13386/j.issn1002-0306.2016.03.016
Abstract(54) PDF(154)
The petroleum extract,ethyl acetate extract and n- butanol extract of Prunus divaricata Ldb branches and leaves were obtained by systematic solvent extraction,and their antioxidant activities were evaluated by scavenging activity of DPPH radicals,reducing power and total antioxidant activity.The total phenolic content in the obtained extracts were measured.The results showed that the antioxidant activities of the extracts were positively correlated to their total phenolic content,it showed that total phenolic content were main factors for the antioxidant activities.Each part of extracts had antioxidant activities and similar tendency,the ethyl acetate extract displayed the strongest activity,followed by n- butanol extract and the petroleum extract.This indicated that the ethyl acetate extract and n- butanol extract were rich in antioxidant components.The ethyl acetate extract of branches had the strongest activity,remarkably higher than that of BHA. The total phenolic content from Prunus divaricata Ldb branches and leaves could be produced as natural antioxidants.
Study on the inhibition of three bacterias by different polar fractions from qingzhuan brick tea extract
YANG Qing- hua, YANG Xin-he, FU Ben-zhong, QIN Cai- qin, HUANG Ming-jun, LV Bang-yu
2016, (03): 123-126. doi: 10.13386/j.issn1002-0306.2016.03.017
Abstract(68) PDF(265)
Agar diffusion method was used to investigate the inhibiting effect of Staphylococcus aureus,Escherichia coli and Bacillus subtilis by different polar fractions inculding chloroform fraction,ethyl acetate fraction,n- butyl alcohol fraction and water layer fraction from the Qingzhuan brick tea extract,and their minimum bacteriostatic concentration and total polyphenol content were determined. The results showed that the antimicrobial activity of ethyl acetate fraction among different polar fractions was the best and the antimicrobial diameters on inhibiting Staphylococcus aureus,Escherichia coliand Bacillus subtilisare were respectively 29.19,27.97,27.35 mm when its concentration was 100 mg / m L.The minimum inhibitory concentrations for Staphylococcus aureus,Escherichia coli and Bacillus subtilis were,3.12,6.25 mg / m L,respectively.The total polyphenol content in ethyl acetate fraction was as high as 81.62% and the total polyphenol may be the main active ingredients on its bacteriostasis.
Impact of serving conditions on consumer preferences for Chinese rice wine
WANG Dong, WANG Zhe- di, MA Yue, LI Qi
2016, (03): 127-130. doi: 10.13386/j.issn1002-0306.2016.03.018
Abstract(99) PDF(183)
Understanding the consumer's preferences for Chinese rice wines under different serving conditions is significant to develop the market of Chinese rice wine. 30 consumer panelists were asked to evaluate different samples of Chinese rice wine with different additives and under different serving temperature by consumer preference test and sensory profiles analysis in the present work.Based on the analysis of variance for the hedonic ratings of different Chinese rice wines,the serving temperature did not significantly affect the consumer 's preference,while the different additives showed significantly effects on the consumer's preference for Chinese rice wine samples( p < 0.01). The addition of honey significantly improved its preference score,while the addition of ginger,especially the enhanced aroma intensity of ginger under higher temperature of 45 ℃,decreased the preference score of panelists.It can be concluded that the impact of serving conditions on consumer preferences for Chinese rice wine was related with the changes of some mainly sensory characteristics of Chinese rice wine.
Study on the retrogradation speeding of maize starch caused by seeds form retrograded potato starch after treating with oxalic acid
MENG Xian- fang, LIU Li-zeng, GUO Jun-jie, LIAN Xi-jun, LIU Xi, WANG Yang-yang, YANG Xiao- yan, WANG Miao-miao, WANG Jia-yue
2016, (03): 131-134. doi: 10.13386/j.issn1002-0306.2016.03.019
Abstract(90) PDF(147)
Retrograded starch has the positive influence on physiology. The retrograded potato starch dealed with oxalic acid was used as seeds to promote the retrogradation of corn starch. The retrogradation ratio was raised from 7.37% to 11.46%. All of the potato starch showed typical B type diffraction peaks after deposed by oxalic acid.It seemed that acid treatment made the morphology of starch more regularly.The potato amylose grew quickly in the solution of maize starch and showed obvious B type diffraction peaks,with the regular morphology.The low branching corn starch molecules in solution moved quickly to the seed of potato amylose and grew rapidly. The retrogradation ratio was enhanced and the morphology was similar to potato amylose. The findings in the paper provided a new way to control retrogradation of corn starch.
Isolation and identification of spoilage molds from fresh- cut lettuce
LIU Cheng- hui, HU Wen- zhong, WANG Yan-ying, TIAN Mi-xia, SUN Lu
2016, (03): 135-138. doi: 10.13386/j.issn1002-0306.2016.03.020
Abstract(59) PDF(263)
The spoilage molds which cause fresh- cut lettuce corruption were identified.According to morphological character method,46 strains of molds were isolated from fresh- cut lettuce,in which there were 28 Penicillium strains,13 Aspergillus strains,3 Cladosporium strains and 2 Fusarium strains.The different molds were identified by the cultivation characters and microscopic examination in different medium including CA,CYA,CY20 S,G25N,and CMA.The results showed that 3 kinds of Penicillium were identified,including P.aurantiogriseum,P.viridicatum,P.oxalicum.2 kinds of Aspergillus were A.awamori and A.melleus.1 kind of Cladosporium was C.cladosporioides.
Culture medium and conditions optimization of L- aspartase- producing strains by Escherichia Coli HY-05C
QIAO Jun, TIAN Yan-jun, MA Yu-yue, JIANG Guo-zheng, ZHAO Xiang-ying, LIU Jian-jun
2016, (03): 139-142. doi: 10.13386/j.issn1002-0306.2016.03.021
Abstract(93) PDF(350)
In order to improve the cell concentrations and L- aspartase activity durting the L- asparate production of Escherichia coli HY- 05 C,the culture medium and culture conditions were optimized. First of all,the orthogonal experiment was employed to optimize the medium compositions and the optimal fermentation medium was obtained( g / L) : ammonium fumarate 10,corn steep liquor powder 8,yeast powder 2,peptone 7,Na Cl 5,KH2PO41,Mg SO4 0.2.Furthermore,the initial p H and inoculum size which had significant influence on bacteria concentration and enzyme activity were investigated,and the optimal p H and inoculum size were determined as 6.0 and 1‰,respectively.Finally,the enzymatic conversion process of E.coli HY-05 C was confirmed using the optimal medium and the culture conditions. Compared with the initial cultual conditons,its conversion efficiency was improved by150%. Also,it verified the feasibility that the increasing cell concentrations via the optimization of fermentation conditions could enhance the conversion efficiency of L- asparatase in E.coli HY-05 C.
Screening and identification of lactic acid bacteria with anti- Listeria monocytogenes from traditional fermented food in western Liaoning province
LV Xin- ran, LI Ying, MA Huan- huan, MIAO Lu- huan, DU Jing- fang, BAI Feng- ling, LI Chun, LI Jian-rong
2016, (03): 143-148. doi: 10.13386/j.issn1002-0306.2016.03.022
Abstract(74) PDF(316)
Objective: To isolate lactic acid bacteria( LAB) from traditional fermented foods in western Liaoning province,with outstanding inhibitory activity against Listeria monocytogenes. Methods: LAB with anti-L. monocytogenes were screened by double agar diffusion methods. The antibacterial substance was analyzed using acid test,heat- treated test and protease sensitivity test,the forming process of antibacterial substance was analyzed by growth curve,the integrity of cellular structure was observed by scanning electron microscope. The strains were identified by biochemical characteristics and 16 S rRNA sequence analysis. Results: Strain DL3 with outstanding inhibitory activity against L. monocytogenes was screened from 13 strains LAB,and the antibacterial substance mainly existed in cell- free supernatants( CFS).The inhibitory activity of CFS lost 27.50% by treating with pepsin,and inhibitory activity entirely lost by treating with trypsin and papain.The antibacterial activity of CFS still remained 96.88% by thermal treatment under 121 ℃ for 15 min,and was effective within p H2.5~ p H6.5.The inhibitory substance of strain DL3 produced was preliminary determined as bacteriocin. The growth curve of L.monocytogenes lag phase and stationary phase were extended four hours by mixing CFS of LAB,which significantly shorted the logarithmic growth of L.monocytogenes.Observation under scanning electron microscope revealed that cell of L. monocytogenes became smaller and edge blur,and an apparent hole at one of the cell poles with intracellular component leakage. Strain DL3 was identified as Lactobacillus plantarum. Conclusion: Lb.plantarum DL3 with outstanding inhibitory activity against L. monocytogenes was screened,and its antibacterial substance was preliminary determined as bacteriocin. The strain DL3 had great application prospects on thedevelopment of natural bio- preservative.
Study on the isolation of lactic acid bacteria from Sichuan traditional fermented meat and its fermentation characteristics
HUANG Dan, LIU You-qing, YU Hua, MAO Xiang, LIU Da-yu, CHENG Hua, WANG Li-quan
2016, (03): 149-152. doi: 10.13386/j.issn1002-0306.2016.03.023
Abstract(92) PDF(558)
The dominant lactic acid bacteria was isolated and identified from Sichuan traditional fermented meat products and its fermentation characteristics were investigated.Using Sichuan Bacon as the research object,lactic acid bacteria were isolated and purified by plate marking method,and it was identified by 16 S r DNA sequencing technique. Its growth metabolism and acid production capacity on the different temperature,p H,Na Cl concentration,nitrite concentration and fermentation products of amino acid were researched. The results showed that the dominant lactic acid bacteria was screened and identified Pediococcus pentosaceus. The logarithmic growth phase of strain was 6~18 h,the optimum fermentation temperature was 30 ℃,fermentation p H was 5.5,the strain also had good endurance abilities to the salt concentration 10% and the nitrite content 150 mg / L,and it could release 16 kinds of free amino acids,including 5 kinds of essential amino acids.
Study on mutation breeding and identification of lactic acid bacteria for γ- aminobutyric acid production
2016, (03): 153-155. doi: 10.13386/j.issn1002-0306.2016.03.024
Abstract(85) PDF(418)
The growth ability of 80 lactic acid bacteria strains isolated from the traditional fermented food in Inner Mongolia were screened according to the γ- aminobuyric acid( GABA) accumulation amount in the GYP medium.The high- yield GABA strains were obtained by ultraviolet mutagenesis,and then the strain was identified by16 S r DNA gene sequences.The results showed that 4 high- yield GABA strains were screened out from 80 strains of lactic acid bacteria and a high yield GABA producing strain US3- 3 was obtained by UV mutagenesis and its content of GABA was 2.482 g / L,which was 1.9 times as much as original strain.The strain US3-3 was identified as Pediococcus acidilactici.
Study on mutation breeding of Bacillus amyloliquefaciens producing milk- clotting enzyme
GUAN Ming-ling, LI Xue-peng, YANG min, ZHANG Zhong-ming, ZHANG Wei-bing, SHI Xi-xong
2016, (03): 156-159. doi: 10.13386/j.issn1002-0306.2016.03.025
Abstract(57) PDF(125)
To obtain an industrial strain with high milk- clotting activity,Bacillus amyloliquefaciens producing milkclotting enzyme was mutagenized with ultraviolet and diethyl sulfate. On the basis of multiple mutation,mutant DES-6 was screened.The milk- clotting activity of L-6 reached 1419.7 SU / m L,which was 40.2% higher than that of the parent strain,while the proteolytic activity was reduced by 22.39%. The ratio of milk- clotting activity to proteolytic activity reached 125.64,which was 81.32% higher than that of the parent strain.The pass- generation test indicated that DES-6 had good genetic stability.
Optimization of fermentation conditions for the recombinant kiwi pectin methylesterase inhibitor
LI Xiao- hong, LIU Qian, WANG Bei, MEI Xiao-hong
2016, (03): 160-165. doi: 10.13386/j.issn1002-0306.2016.03.026
Abstract(79) PDF(140)
The recombinant strains GS115 were acquired,which contained multiple copies of kiwi pectin methylesterase inhibitor gene. The effects of concentration of glycerol,the methanol- sorbitol ratio in the feed medium,initial p H,introduction time and the types of culture medium on the yield of kw PMEI1 were analyzed. The optimal conditions were finally established as follows: BMMY medium,five days fermentation with 3%( v / v)glycerol,1%( v / v) methanol,and p H5.5,at the same time,the mixed feeds of sorbitol solution( 100%,w / v) and methanol( the volume ratio) was 1∶ 1.The highest yield of kw PMEI1 was 700.302 mg / L in the above conditions.
Isolation and preliminary identification of strains producing blue pigment
ZUO Yong, JIANG Peng, YE Bi- xia, WANG Xiao- long, FU Bin, YANG Xiao- long, ZHANG Jing
2016, (03): 166-169. doi: 10.13386/j.issn1002-0306.2016.03.027
Abstract(72) PDF(145)
A bacteria T2013 producing blue pigment was isolated from the soil in Zigong.According to morphological observation,biochemical and physiological characteristics experiment,whole- cell fatty acid detection and16 S r DNA sequence alignment,the strain was identified as one strain of the genus Duganella sp.. Phylogenetic analysis showed that strain T2013 had high homology with Duganella nigrescens strain YIM H16( EF584756).This strain isolated was likely to be a new member of the Duganella sp.,tentatively named Duganella sp.T2013.
Optimization of submerge fermentation conditions of Agaricus Blazei Muril and dynamics analysis
CAO Xin- zhi, ZHAO Ying-qing, YOU Jian-ming, LIU Jia, REN Lin-sheng
2016, (03): 170-176. doi: 10.13386/j.issn1002-0306.2016.03.028
Abstract(58) PDF(150)
The 3 L fermentation tank allocation fermentation research about Agaricus Blazei Muril batch fermentation dynamics was conducted on the basis of shaking flask conditions optimization,the metabolic regulation of Agaricus Blazei Murill bacteria growth,extracellular polysaccharide,substrate consumption were described based on Logistic and Luedekingpiret equation.The results showed that the optimum culture conditions were the stirring rate of 152 r / min,ventilation quantity of 0.58 m3/ h,inoculation amount of 6%,temperature of 24.6 ℃ and p H at 6.4.Under the optimized conditions,1.420 g /100 m L for dry weight of mycelium,6.955 g / L for the amount of exopolysaccharides were achieved.Bacteria growth and the activity of intracellular polysaccharide generated were synchronous,the dynamic mathematical model and model parameters of describing the batch fermentation process were obtained,at the same time,the validation comparition about experimental data and model parameters were conducted,the model calculation and the experimental results had a good fitting. The active polysaccharide was classified as coupling model and the model could be used to predict the fermentation process.
Effect of fermentation by lactobacillus plantrum on functional properties of soybean protein
CUI Xian, LIU Rong-xu, JIANG Fan, SONG Xiao-xiao, LIU Jia-tong, ZHANG Li-li, HAN Jian-chun
2016, (03): 177-180. doi: 10.13386/j.issn1002-0306.2016.03.029
Abstract(131) PDF(337)
The defatted soybean meal was used as raw materials,and suffered liquid fermentation by Lactobacillus.Then soybean protein was extracted from fermented solubility. The emulsification,emulsion stability,gel strength,water holding capacity,oil holding capacity and some other functional properties of soybean protein were determined. The results indicated that the solubility,EAI,gel strength,water holding capacity and oil holding capacity were significantly improved after fermentation( p < 0.05),ESI was significantly lower( p < 0.05) while the water holding capacity and the oil holding capacity had little changes during this process. SDS- PAGE electrophoresis demonstrated that soy protein after fermentation emergence of new bangs between 29.0~44.3 ku,high molecular weight proteins of soybean were degraded into small molecular weight proteins,among which fermentation had a greater impact on the 7S component and less impact on the 11 S component.The test showed that lactobacillus can effectively improve the functional properties of soy protein.
Response reaction of enzyme regulation by Lactobacillus acidophilus cell on acid- stress
ZHAO Rui- xiang, WANG Ying, YUAN Zheng, LIANG Xin- hong, NIU Sheng- yang
2016, (03): 181-186. doi: 10.13386/j.issn1002-0306.2016.03.030
Abstract(66) PDF(117)
The response reaction of Lactobacillus acidophilus cell on acid- stress through the related enzyme regulation in extremely acidic environment were studied. The result showed that the enzymatic activity of intracellular arginine deiminase of test strains,Lactobacillus acidophilus Ind- 1( La- XH1) and Lactobacillus acidophilus Lakcid( La- XH2),was increased to 4.55 μg / min·m L and 4.13 μg / min·m L respectively at p H1.5.The intracellular urease activity of La- XH1 and La- XH2 was 1.33 U and 1.26 U,which were increased slightly. By analyzing the enzyme activity related to proton pump,the result showed that the H+- ATPase activity of La- XH1 was increased with the decrease of p H,and enzyme activity was 5.49 μmol / min·L at p H1.5. However,the H+-ATPase activity of La- XH2 had no significant change,which indicated La- XH1 and La- XH2 had strain differences.Meanwhile,the enzyme activity of glutamate decarboxylase had an increasing tendency with the decrease of p H,and the enzyme activity of La- XH1 and La- XH2 was 0.336 mmol / h·L and 0.229 mmol / h·L respectively at p H1.5.The study indicated that Lactobacillus acidophilus could activate the enzyme activity related to improve its acid-resistant ability on acid- stress condition,in order to maintain the normal physiological function of cells in extreme environment.
Study on the optimum conditions of the extraction and inhibition ofα-glucosidase of glycoprotein from Platycodon grandiflorum with supercritical CO2 and ultrasonic
ZHAO Sheng- nan, ZHENG Xiao- feng, CUI Lin, LIAN Ya- nan, LIN Xue- yan, GUO Ting- ting, GU Na, GAO Jin- bo
2016, (03): 187-190. doi: 10.13386/j.issn1002-0306.2016.03.031
Abstract(89) PDF(197)
To determine the optimum conditions of the extraction and explore the inhibition of α- glucosidase of glycoprotein from Platycodon grandiflorum with supercritical CO2 and ultrasonic.Ethyl alcohol was used as entrainer to extract the glycoprotein from Platycodon grandiflorum with supercritical CO2 and ultrasonic- assisted extraction.Extraction yield and the content of polysaccharide were as detection index to get the optimum conditions.When the extraction temperature was 45 ℃,extraction pressure was 25 MPa,entrainer was 70% ethyl ethanol and extraction time was 1.5 h,the average values of yield and content of the polysaccharide were 27.83% and 62.68%.The median inhibitory concentration on α- glycosidase activity of glycoprotein and Acarbose IC50 were 0.276 mg / m L and0.321 mg / m L. The results showed that supercritical CO2 combined with ultrasonic extraction of glycoprotein from Platycodon grandiflorum was feasible,simple and pollution- free.Platycodon glycoprotein had stronger inhibitory effect on α- glycosidase。
Research of the optimization in parameters of casein production with milk- clotting enzyme from Mucor miehei
LI Xue- peng, GUAN Ming-ling, ZHAO Bao-tang, YANG Min, WEN Peng-cheng, ZHANG Zhong- ming, ZHANG Wei-bing, SHI Xi-xong
2016, (03): 191-195. doi: 10.13386/j.issn1002-0306.2016.03.032
Abstract(86) PDF(132)
Fresh milk was selected as the raw material and Mucor miehei chymosin was used as the coagulant to prepare rennet casein.First,the effects of addition volume of enzyme and Ca Cl2,p H and temperature on the yield of rennet casein were studied using the single factor experiment. Subsequently,the technological parameters of casein production with milk- clotting enzyme from Mucor miehei were further optimized by Box- Behnken design.The results showed the optimum technological parameters were chymosin addition amount of 0.49%,Ca Cl2 addition amount of 0.37 mg / m L,p H6.08 and curd temperature of 35 ℃.Under the optimal conditions,the maximum yield of rennet casein was 3.39%. The study could provide reference basis for the full utilization of Mucor miehei chymosin in the production of rennet casein.
Culture optimizations and application for Bacillus amyloliquefaciens Z16 to produce neutral protease
ZENG Cheng, MA Mao-mao, XIAO Yan-jun, ZENG Zhe-ling, YU Ping, ZHONG Wei-min
2016, (03): 196-200. doi: 10.13386/j.issn1002-0306.2016.03.033
Abstract(139) PDF(288)
The enzyme- producing conditions of Bacillus amyloliquefaciens Z16 and the technological conditions of aqueous enzymatic extraction of camphor tree seed kernel oil were optimized by using single- factor experiment and orthogonal experiment,meanwhile,compared with the Bacillus subtilis AS1.398.The best fermentation medium composition of Bacillus amyloliquefaciens Z16 was corn meal 4.5%,wheat bran 2.5%,soya bean meal 4.0%,Ca Cl20.2%,KH2PO4 0.03%,Na2HPO4· 12H2 O 0.4%,p H7.5,and the best fermentation conditions of Bacillus amyloliquefaciens Z16 were inoculation amount 2%,temperature 37 ℃,rate 220 r / min,shake flask culture 44 h.Under the best enzyme- producing technological conditions,the activity of neutral protease produced by Bacillus amyloliquefaciens Z16 was 6984.3 U / m L,which was raised by 54.0% after the optimization.The optimum conditions of of Bacillus amyloliquefaciens Z16 aqueous enzymatic extraction of camphor tree seed kernel oil were enzyme adding proportion 20%( v / v),enzymolysis time 4 h. The corresponding camphor tree seed kernel oil yield was91.1%,and its acid value only rose by 0.3 mg KOH / m L. The effect of Bacillus amyloliquefaciens Z16 on aqueous enzymatic extraction of camphor tree seed kernel oil was obviously superior to Bacillus subtilis AS1.398 commonlyused to produce neutral protease.
Study on optimal clarification process of loquat fruit juice with pectinase
YU Li- na, ZANG Xing-long, LIU Hong-xing, NI Zhi-ming, WANG Hong-fei, SHAO Xing-feng
2016, (03): 201-205. doi: 10.13386/j.issn1002-0306.2016.03.034
Abstract(54) PDF(459)
‘Ninghaibai'loquat fruit juice was clarified by pectinase,and the effect of enzyme dosage,reaction time and reaction temperature on juice light transmittance were investigated.The result of response surface optimization experiment was as follows: enzyme dosage 3 mg / L,the reaction time 4 h,the reaction temperature 40 ℃.Verification test was performed on this basis,and the average transmittance was 91.02%,approaching to the prediction value and the response model was reliable. In addition,there was no significant effect on soluble solid content,VC and total phenols of using pectinase,so the pectinase used to clarify loquat fruit juice had the good application prospect.
Study on the preparation technology of hemin from enzymolysis yak blood by papain
JIA Zhi- chun, ZHANG Zhen, ZHANG Sheng-gui, NIU Li-li, ZHAO Yuan-yuan, XIAO Xue- li, XU Rong- rong, BAO Xue- mei
2016, (03): 206-210. doi: 10.13386/j.issn1002-0306.2016.03.035
Abstract(71) PDF(280)
Preparation hemin with high content hemoglobin in yak blood.With fresh yak blood as the material to get the hemoglobin through pre- treatment,then through enzymolysis to get the hemin.On the basement of single factor test,using combination Box-Benhnken center rotation experiment and response surface analysis,the best extraction process of hemin from hemoglobin by enzymolysis as follows: 55 ℃ for enzymolysis temperature,94 min and p H8.0for enzymolysis,enzyme concentration was 0.08 g. After optimization,the yield of hemin reached 6.47 μg / m L. The enzymolysis yak blood by papain extract hemin is a useful method.
Study on tannins extraction process from Chestnut shell and scavenging effects of DPPH free radical
ZHENG Jia- xin, LI Yi- jing, WANG Chen- yang, ZHANG Jia- nan, SHI Ling- ling, WANG Jian-zhong
2016, (03): 211-215. doi: 10.13386/j.issn1002-0306.2016.03.036
Abstract(76) PDF(277)
The aim of the study was to obtain the optimum extraction method of tannins and study its scavenging effects of DPPH free radical from chestnut shell,which is a kind of waste in chestnut production.It was determined that the optimum extraction method was refluxing method and the optimum extraction solvent was ethanol by screening experiments. On the basis,single factor experiments and orthogonal experiments were carried out. The effects of different volume fractions of ethanol,extraction time and solid- liquid ratio were explored. And the optimum extraction conditions were that 25% aqueous ethanol solution as the best extraction solvent,the solid /liquid ratio of 1 to 10.5 and extraction time 2 h. Under these conditions,the extraction ratio for the chestnut shell tannin reached 14.617 mg / g.The antioxidant activity of tannin crude extracts was investigated by DPPH method,and the results showed that tannin crude extracts from chestnut shell had strong antioxidant effect and it could be explored as a kind of natural antioxidants.
Research of frostbite improvement and starch properties of eight treasures congee
LI Yan- jun, BEN Dong- xu, ZHOU Xiao- yue, TAO Wen- chu, GUO Xiu- feng, WANG Hua, SHU Zhi- cheng
2016, (03): 216-219. doi: 10.13386/j.issn1002-0306.2016.03.037
Abstract(79) PDF(232)
In order to determine the mechanism of the frostbite of eight treasures congee and improve the effect of frostbite on the quality of eight treasures congee,in this study,the contents of starch in eight treasures congee materials were detected,and the RVA profiles of the materials were scanned.It was found that the retrogradation of amylase was the main cause of frostbite in eight treasures congee after undergoing freeze- thaw tests in the presence of different additives with different concentrations,and black rice and barley were the primary source of amylase.The freeze- thaw stability could be improved by adding 5% mycose,0.04% sodium pyrophosphate and0.05% sucrose ester.
Parameters optimization of ultrasound- assisted extraction of anthocyanins from red raspberry by response surface methodology
WAN Shan, YANG Zhe, ZHU Bao- qing, OUYANG Jie
2016, (03): 220-224. doi: 10.13386/j.issn1002-0306.2016.03.038
Abstract(94) PDF(278)
Anthocyanins were ultrasound- assisted extracted with red raspberry used as raw material.The effects of four factors including ultrasonic power,internal time,extraction time and temperature on the yield of anthocyanins were investigated. Based on above results,the significance and interaction of each factor were analyzed in accordance with Box- Behnken. Extraction parameters of anthocyanins from red raspberry were optimized by response surface methodology,which were determined as follows: ultrasonic power of 900 W,internal time of 3 s,extraction time of 50 min and extraction temperature of 50 ℃. Under the above conditions,the extraction yield of anthocyanins was 0.163 mg / g.
Separation of β- sesquiphellandrene from ginger oleoresin
ZHOU Chang- yuan, WANG Yan, DU Ai-ling
2016, (03): 225-228. doi: 10.13386/j.issn1002-0306.2016.03.039
Abstract(87) PDF(151)
A ethanol- water solution was used as mobile phase,and the HPD- 100 macroporous resin as the stationary phase to separate the vinyl part from ginger oleoresin extracted by supercritical carbon dioxide,and HPLC was used for detecting vinyls tracing.Different developing solvents of vinyls on argentated silica gel G precoated plate were compared,Vhexane∶ V(ethylacetate)= 95 ∶ 5 was determined as the mobile phase to sepatateβ- sesquiphellandrene. The GC / MS test results indicated that HPD- 100 macroporous resin and silver nitrate modified silica gel were separately used as the stationary phase which could effectively separateβ- sesquiphellandrene from ginger oleoresin with 88.73% area percentage and 84.05% recovery. Through further HPLC analysis,β- sesquiphellandrene was found its existence of UV absorption at 232 nm.
Study on the production of the wet instant noodle by the technology of high hydrostatic pressure
WANG Shan, LIU Xin- ran, LI Qin- yuan, SHEN Qun, CHEN Yan- hui
2016, (03): 229-233. doi: 10.13386/j.issn1002-0306.2016.03.040
Abstract(80) PDF(243)
By using HHP( High Hydrostatic Pressure) technology for secondary processing fresh noodles and changing three HHP processing conditions of pressure( 100 ~ 500 MPa),time( 1 ~ 7 min) and temperature( 20 ~30 ℃) in single factor experiment,orthogonal experiment conditions were determined according to optimum cooking time. And in orthogonal experiment,several properties including optimum cooking time,degree of gelatinization,total number of colonies and texture properties were measured.Combined with sensory evaluation,the result showed the best HHP processing conditions were 400 MPa for pressure,10 min for time and 20 ℃ for temperature.Under the conditions,the optimum cooking time can be shortened to 185 s,and shelf life could reach more than two weeks.
Processing design of frozen crisp grass carp(ctenopharyngodon idellus) fillets
LI Lin, DENG Biao, PAN Zi-qiang, ZHANG Jing-qiang, SHEN Zhi-hua
2016, (03): 234-239. doi: 10.13386/j.issn1002-0306.2016.03.041
Abstract(95) PDF(156)
Basing on the principle of animal welfare,effects of pre- slaughter procedures and slaughter methods on the quality parameters( rigor index,lactic acid,p H,the drip loss,the loss in cooking and initial bacterial load) of crisp grass carp were investigated and the process to diminish the fishy odor was developed. The result showed that,the pre- slaughter procedures( cultivating for 2 days in holding cage in hunger after catching and then immersing in cold water) could decrease the initial bacterial load( Log CFU / g) from 4.19 to 3.54 and declined the content of lactic acid in muscle.Slaughter method( stunning the head quickly in combination with exsanguinations by cutting the tail off) could delay the onset of rigor,comparing to the traditional method( evisceration after stunning).After frozen storage,the drip loss and the loss in cooking of fillets adopted the stunning slaughter were2.54% and 8.79%,while those of traditional slaughter method were 4.15% and 10.36%.In order to fulfill the demand of consumers,the fishy odor was diminished by immersing fillets in 1% Na Cl combined 2% fresh ginger,meanwhile the immersion treatment could whiten the fillets. Basing on this,the process and layout of crisp grass carp fillets were designed in order to achieve the purpose of enlarging the market and promoting of process ability of crisp grass carp.
Optimization technology of composite enzyme hydrolysis of Nanguo pear juice by response surface methodology
LIU Su- su, LV Chang- xin, LI Meng-meng, XIN Wei-ping, SHI Chao, WANG Xiao-hui, LU Yu, LI Jian-rong
2016, (03): 240-245. doi: 10.13386/j.issn1002-0306.2016.03.042
Abstract(78) PDF(249)
Nanguo pear was used as raw material,the optimal technical process of complex enzyme extracting juice was researched.The effect of composite enzyme dosage,enzyme proportion,enzymolysis time and enzymolysis temperature on Nanguo pear juice yield and soluble solids content were studied respectively by single factor experiment.Based on the above results,in order to improve Nanguo pear juice yield and soluble solids content,complex enzyme enzymolysis processing parameters were optimized by Box- Behnken design method.The results showed that the optimal parameters were as follows: 0.15%,119 min,3 ∶ 1,42 ℃ for composite enzyme dosage,enzymolysis time,enzyme proportion,enzymolysis temperature,respectively. Under the condition,the juice yield was 78.15% with the relative error of 0.93% which was consistent with the prediction value 77.42% from response surface fitting equation with the relative error of 0.93%.Compared to the group without enzyme treatment,the juice yield and the soluble solid content were increased by 12.92% and 1.72%,respectively.From the test result,we got that related physical and chemical indicators such as juice yield and the soluble solids content could significantly increase after compound enzyme enzymolysis.
Optimization of fermentation technology for production of fructosyltransferase with Aspergillus oryzae using CCD response surface methods
WANG Peng, JIANG Bo, WANG Sheng- hai, FAN Sen, LIN Xiao- shan, ZHANG Yi
2016, (03): 246-250. doi: 10.13386/j.issn1002-0306.2016.03.043
Abstract(78) PDF(391)
In order to produce fructosyltransferase in large scale,it is necessary to study and optimize the process conditions of Aspergillus oryzae strains fermentation. Using sucrose,soybean meal powder and corn flour as the basic medium for fructosyltransferase synthesis in the cells,three significant factors that affect the fermentation course were selected through the Plackett- Burman optimization experiment.With analysis of the central composite design( CCD) response surface methods,the fermentation process has been further optimized and the results showed that: there were interactions between the concentration of sucrose,soybean meal powder and the rotation speed.The interaction between the concentration of soybean meal powder and the rotation speed was mainly significant.The best technical parameters were obtained as followed: the concentration of sucrose was 5.95%,the concentration of soybean meal powder was 1.60%,and the rotation speed was 165 r / min. Under the optimal condition of fermentation,the enzyme activity of fructosyltransferase produced by fusion strain Aspergillus oryzae RIII-7 reached 870.21 U / g.It is close to the predictive value of 895.68 U / g,with an error of 0.028.
Effect of pretreatment on product quality of explosion puffing drying yellow peach
LIU Chun- ju, WANG Hai-ou, LIU Chun-quan, LI Da-jing
2016, (03): 251-255. doi: 10.13386/j.issn1002-0306.2016.03.044
Abstract(75) PDF(226)
To study the impact of pretreatment on explosion puffed peach,the factors including maturity,thickness,blanching,sugar- immersion,freeze- thawing and pre- drying treatment were investigated with the index of expansion ratio,color and texture on small yellow peach crisp product. Results showed that maturity had great effect on product color and texture.Blanching yellow peach for 2~3 min could improve organizational structure and enhance expansion effect.Sugar immersion could increase product sweetness,enrich the internal organization,and have advantage to the form of expansion skeleton.Moreover,the color of production was protected.Freeze- thawing could improve the hardness and color of products. Pre- drying had important impact on expansion effect and shape preserving. The optimum conditions for pretreatment were 90% mature,thickness for 2 cm,blanching in2~3 min,sugar concentration of 6%,1 times of freeze- thawing,and pre- drying for 2.5 h. The results can provide technical support for industrial production of yellow peach drying.
Effect of exogenous catalase on the pigment composition of fermented instant black tea
ZHONG Yan- mei, ZHENG Qing- mei, ZENG Xian- lu, DENG Miao- ling
2016, (03): 256-260. doi: 10.13386/j.issn1002-0306.2016.03.045
Abstract(118) PDF(210)
Exogenous catalase was added in water extract solution of low- grade green tea to transform it into instant black tea by liquid state fermentation,the effects of enzyme types and addition rates on the pigment composition of black tea infusion were investigated; and fermentation technology was optimized by reference to standard of top quality black tea. Result showed that the optimized conditions were: catalase addition rate was0.25 U / m L,fermentation temperature at 45 ℃,p H6,for 2 h. Pretreatment of the green tea extract with polyphenol oxidase( addition rate 0.05 U / m L,temperature 40 ℃,p H5,time 1.5 h) previous to the addition of catalase produced better pigment composition of black tea than addition of catalase along,indicating that synergetic action existed between the two enzymes.
Study on the ultrasound- assisted extraction and antioxidant capacity of Polyphenols from Helwingia Japonica
SUN Zhi- wu, LI Ning, LI Hao, LI Hong-ping
2016, (03): 261-265. doi: 10.13386/j.issn1002-0306.2016.03.046
Abstract(88) PDF(133)
The research aimed to determine the optimal ultrasonic- assisted extraction process of Helwingia japonica helwpolyphenols and its antioxidant activity in vitro. On the basis of design and analysis of single- factor experiments,through which the optimal ultrasonic power and the frequency of extraction were found to be 65 W and two times,the technological conditions of ultrasonic- assisted for the Helwingia japonica polyphenols were optimized by response surface methodology and the antioxidant activity of Helwingia japonica polyphenols was also studied by DPPH· and ABTS+·.The result showed that the optimum extraction conditions of Helwingia japonica polyphenols were the volume fraction of 40.8% ethanol,ultrasonic time 4.8 min,solid- liquid ratio 1 ∶ 60( g∶ m L),extraction temperature 67.5 ℃.Under this condition,the yield of polyphenols obtained was 29.43 mg /g.The tests of antioxidant capacity showed that Helwingia japonica polyphenols had strong deoxidizing ability,and the IC50 of DPPH· and ABTS+·were 44.28 mg /L and 35.07 mg /L respectively.Therefore,Helwingia japonica has a good potential as a natural antioxidant used in food or medicine industries.
Study on enzymatic process of bovine bone for the peptides by response surface optimization
LV Xue- peng, ZHANG Hua-jiang, MU Yu-de, SHI Yun-jiao, SHAO Hua, HAN Han-lin, SONG Ge, LI Xue-feng
2016, (03): 265-270. doi: 10.13386/j.issn1002-0306.2016.03.047
Abstract(65) PDF(246)
Bovine bone as the raw material,the enzymatic process for bone peptide was studied.Then on the basis of single- factor experiments,response surface analysis was adopted according to Box- Behnken center- united experimental design principle with hydrolysis degree and the rate of peptides as the responses. The optimum enzymolysis condition was obtained as follows: substrate concentration was 12%,hydrolysis p H was 7.5,enzyme concentration was 10500 U / g,hydrolysis temperature was 45 ℃,and hydrolysis time was 3.45 h,in this condition the rate of peptides and hydrolysis degree are 69.76% and 14.29%.The predicted values for optimization process conditions were in good agreement with experimental data.The results showed that enzymatic hydrolysis of bovine bone can produce peptides and provide experimental basis for the intensive processing of bone resources.
Study on yak bone immune active peptide preparation by enzymatic hydrolysis
QU Yuan, LI Cheng, CHENG Le-tao, XIA Chun-ming, YAN Fang-fang
2016, (03): 271-274. doi: 10.13386/j.issn1002-0306.2016.03.048
Abstract(57) PDF(227)
The proliferation of hydrolysates on spleen lymphocyte was selected as an indicator.The effects of alkaline protease,pepsin,trypsin and papain on the hydrolysis of yak bone were compared. Based on single factor experiment,orthogonal experiment was used to optimize the enzymatic hydrolysis conditions for immune active peptide preparation.The result showed that papain was suitable for producing yak bone immune active peptide and the optimum enzymatic hydrolysis conditions were determined as follows: 4 h of enzymatic hydrolysis time,6.5of p H,60 ℃ of enzymatic hydrolysis temperature,5000 U / g of ratio of enzyme and substrate,6 g /100 m L of substrate concentration,and the corresponding active peptide concentration was 1.92 g /100 m L. Under such conditions,the proliferation rates of spleen lymphocyte was 72.09%.
Optimization on the ultrasonic- assisted extraction of total flavonoids from Iberis amara based on orthogonal experimental design
DENG Si- jie, HANS Gregrensen
2016, (03): 275-278. doi: 10.13386/j.issn1002-0306.2016.03.049
Abstract(84) PDF(226)
Orthogonal experimental design was applied to optimize the extraction process of total flavonoids from Iberis amara using an ultrasonic- assisted extraction method in this study. The effects of ethanol concentration,extraction time,solid- to- liquid ratio and ultrasonic power on the extraction yield of total flavonoids were investigated by single- factor experiment,and then the extraction conditions were optimized by orthogonal experimental design. The results displayed that the ethanol concentration was the most key factor,followed by extraction time,solid- to- liquid ratio and ultrasonic power,in turn.The best extraction conditions were obtained as follows: ethanol concentration 85%,solid- to- liquid ratio 1 ∶ 70,extraction time 15 min and ultrasonic power 100 W.Under these optimized conditions,the yield of total flavonoids from Iberis amara was 2.456%.This study offered not only a reference standard for industrial applications,but also has a promising prospect and value for widely exploitation and utilization of Iberis amara resource.
Research of the stability and transformation rules of bisphenols migrated from food packagings
LI Pei, FAN Yu-hao, LIU Zhi-gang, BAI Jian-guo, YAO Wei-rong
2016, (03): 279-285. doi: 10.13386/j.issn1002-0306.2016.03.050
Abstract(110) PDF(173)
The stability and transformation products of bisphenol A diglycidyl ether( BADGE) and its derivatives from three- piece metal cans in simulants after different sterilizing processes were studied,and the transformation rules of these compounds under different storage conditions were further explored. Results showed that after atmospheric pressure sterilization and during the storage,BADGE,BADGE·H2O and BADGE·HCl hydrolyzed and transformed to their hydrates.BADGE·H2O·HCl,BADGE·2H2O and BADGE·2HCl were stable under the same conditions.However,the chloride of BADGE in ethanol transformed into BADGE and its hydrates after high pressure sterilizing.The study provided the references for the analysis of migrations of bisphenols from metal packaging materials.
Effect of adding sodium caseinate on the eating quality of low- fat emulsion- type sausage
CAO Ying- ying, ZHANG Bai- gang, REN Hai- wei, WANG Yong- gang, LIU Xiao- feng, ZHAO Ping, WU Ying, CHENG Song
2016, (03): 286-290. doi: 10.13386/j.issn1002-0306.2016.03.051
Abstract(91) PDF(360)
This study examined the effect of different amounts of added sodium caseinate( 0%,0.5%,1.0%,1.5%,2.0%) on water- holding capacity,cooking loss,the color,p H,sensory evaluation and texture properties of each group emulsion- type sausage. The results showed that the significant differences( p < 0.05) existed in water-holding capacity,cooking loss,the color,sensory evaluation and texture properties while the indistinctive differences existed in p H value( p > 0.05) between the presence and absence of sodium caseinate.Water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation were all increasing significantly while light value( L*) and cooking loss were both decreased significantly with increasing addition of sodium caseinate.The addition amount of 1.5% sodium caseinate group,which had the highest water- holding capacity,hardness,adhesiveness,gumminess,chewiness and sensory evaluation and the lowest cooking loss. The addition amount of 1.5% sodium caseinate can be used as fat substitutes in meat products.
Study on flavor compound of pork salted by substituted salts
QI Hong- chao, ZHANG Li- yan, ZHAO Qin
2016, (03): 291-294. doi: 10.13386/j.issn1002-0306.2016.03.052
Abstract(77) PDF(112)
The effects of flavor compound including L- malic acid,monosodium glutamate and I + G on sensory evaluation of pork tenderloin salted with complex substituted salts were studied in this paper.The optimum formula were obtained by RSM test. The results showed that: A certain amount of L- malic acid( ≤0.2%),monosodium glutamate( ≤0.3%) and I + G( ≤0.3%) could enhance the sensory quality of pork significantly( p < 0.05). Through RSM( Response Surface Method) tests,an optimum formula of the aforementioned three flavor compound was listed as follow: monosodium glutamate of 0.28%,I + G of 0.32 mg / g,L- malic acid of 0.15%,and the sensory evaluation scores could be up to 7.36,which exhibited outstanding masking effects of the bitter taste of potassium chloride in the complex substituted salts.
Food safety evaluation based on the extension method and its application in export food safety supervision
YAN Zhi- jun, MA Zhou, YU Xin, DU Shu-xin
2016, (03): 295-298. doi: 10.13386/j.issn1002-0306.2016.03.053
Abstract(77) PDF(148)
In the proposed methods,the food safety status was divided into difference grades,and some evaluation features were designed,and the classical fields and whole real fields were established for every evaluation feature.And then the weight of each feature was determined,food safety status level for each hazard was obtained by calculating its dependent function.Finally,the wine data of full 2014 year,provided by an Entry- Exit Inspection and Quarantine Bureau,was used to evaluate food safety status. Supervising officer can identify high- hazard factor based on the results of the evaluation and draft scientific regulation basis for the future.
2016, (03): 299-302. doi: 10.13386/j.issn1002-0306.2016.03.054
Abstract(36) PDF(205)
Model optimization of near- infrared spectroscopy and back propagation artificial neural network for identifying the geographical origin of Tremella fuciformis
LIU Yu- Jia, HE Li-Ping, ZHANG Yong, LV Xue-Juan, CAO Yong, GAO Xin-Kai
2016, (03): 303-306. doi: 10.13386/j.issn1002-0306.2016.03.055
Abstract(113) PDF(267)
Near- infrared spectroscopy in combination with artificial neural network was used to identify the geographical origin of tremella fuciformis. A total of 120 samples from Sichuan province and Fujian province were studied.After being pre- treated with average deviation and first derivative,the dimension of near- infrared absorption spectroscopy data were reduced and applied to develop classification models by principal components analysis and back propagation artificial neural network.The results showed that the cumulative contribution of first three principal components was 100%,but identification accuracy was 88.3% by principal components analysis.Thus the artificial neural network was further used to optimize the structure of classification model. Under 2 output layers and 11 hidden layers,the identification accuracy reached 100%.The study demonstrated that near- infrared absorption spectroscopy based on artificial neural network can be used as an accurate and rapid technique for identification of geographical origin of tremella fuciformis. Models builded by this study can help building geographical indications and monitoring quality for raw materials of food.
Evaluation of five DNA extraction methods for Probiotic yogurt and powder
XIAO Qi- sheng, YANG Jie-lin, DING Zhuo-ping, HE Yu-ping
2016, (03): 307-311. doi: 10.13386/j.issn1002-0306.2016.03.056
Abstract(247) PDF(474)
Yogurt and Lactic acid bacteria( LAB) powder were chosen as samples.The sampling quantities,solvents of LAB powder and incubation time of lysozyme have been optimized to remove fats,proteins and polysaccharides.Then five commercialized DNA extraction kits were compared on their DNA extraction efficiency after sample pretreatment. The quality and quantity of the extracted DNA were evaluated by Nano Vue Plus and conventional PCR.It is showed that when the sampling quantity of yogurt was 100 mg,the DNA concentration was49.00 ng / μL,and A260/A280 ratio was 1.8. The milk was more suitable as the solvent for LAB powder compared to distilled water,and when the sampling quantity of LAB powder was 0.5 g / m L,the DNA concentration was 81.00 ng / μL.The best incubation time of lysozyme was 1 h,and the expanded incubation time had no significant improvement for cell lysis.The extracted DNA concentrations from five kits were all over 20 ng / μL,and the A260/A280 ratio was greater than or close to 1.8.Among the five kits,the one from Tiangen had the best DNA concentration and purity.It was proved that the established pretreatment method can effectively remove fats,proteins and polysaccharides.Each of the five kits can be used to extract DNA from yogurt and LAB powder,however,the choice should be made based on different experiment requests.
Simultaneous determination of five intense sweeteners in beverages by core- shell column- HPLC- ELSD
YANG Xiao- yu, WANG Yu-hong, WANG Yan, WAN Qing-yun, LIU Yuan- yuan, XUE Yun, LI Jing, YAN Chao
2016, (03): 312-316. doi: 10.13386/j.issn1002-0306.2016.03.057
Abstract(100) PDF(223)
An analytical method has been established to detect 5 intense sweeteners( Acesulfame- k,Sodium saccharin,Cyclamate,Sucralose,and Aspartame) simultaneously in beverages by reverse phase high performance liquid chromatography( RP- HPLC). The separation process was carried out on a HALO column with methanol /formic acid—triethylamine buffer solution( p H = 4.5) as mobile phase with gradient elution. The quanlification and quantitation were accomplished by the evaporative light scattering detector. The 5 sweeteners were baseline separated in 4.5 minutes.The linear range was from 5 μg / m L to 500 μg / m L,with correlation coefficient greater than0.997.The LOD was 2 μg / m L and LOQ was 5 μg / m L.An average recovery was between 83.0% to 106.7% and the RSD was 0.84% ~ 3.37%. The results indicated that the method was simple,quick,serviceable and applicable to detection of sweeteners in beverage,it was also suitable for the detection of no ultraviolet absorption of sweeteners.
Study on the difference of volatile substances among the japonica brown rice white rice based on GC- MS
YANG Hui- ping, QIAO Lin, LI Dong- shen, SONG Wei
2016, (03): 317-322. doi: 10.13386/j.issn1002-0306.2016.03.058
Abstract(97) PDF(430)
GC- MS technology was applied in this article to determinate the volatile constituents of the japonica which was on the same storage period( 90 d),and under different storage conditions in three different forms of existence of japonica,brown rice,and white rice. Principal component analysis( PCA) was used to study the differences of volatile component between different samples,and the results were compared and analyzed,then the results were verified by TIC chromatography.The analysis results showed that the kinds of volatile substances in japonica,brown rice,rice samples were 150,125 and 98 respectively. Volatile substances were the same. There were 7 categories: alkane,benzene olefin,aldehydes,alcohols,ketones,esters,heterocyclic.The larger contribution of them were alkanes,benzene olefin,esters and ketones,and the order of contribution rate of them was alkanes >acid esters > benzene olefins > ketones. Ketones played the biggest role in japonica,alkanes played the biggest role in white rice,while the 7 categories of substance in brown rice were fairly level role. Volatile components in brown rice and white rice were greatly influenced by temperature and moisture,while it in the japonica was relatively stable.From the viewpoint of the stability of the volatile components,in the circulation field,brown rice and rice should not be stored for a long time.
Effect of Ginkgo biloba leaves extract on the quality of pomfret(Pampus argenteus) during ice storage
WANG Ting, CHE Xu, DU Ruo- yuan, LAN Wei- qing, LEI Han, HOU Min, XIE Jing
2016, (03): 323-327. doi: 10.13386/j.issn1002-0306.2016.03.059
Abstract(76) PDF(167)
In this paper,the main content of active components in Ginkgo biloba leaves was measured and the effect of its extract of different concentrations on the quality of pomfret( Pampus argenteus) during ice storage was investigated.Active substances from Ginkgo biloba leaves were extracted by ultrasonic- assisted method,the contents of total falconoid,total sugar and total phenol were determined respectively. Sensory evaluation,aerobic plate count( APC),K value,total volatile basis nitrogen( TVB- N),thiobarbituric acid( TBA) and p H were used to evaluate the quality of Pampus argenteus.The results showed that the contents of total flavonoids,total sugar and total phenol were 8.075 ± 0.021,79.360 ± 0.045 and 38.389 ± 0.034 mg / g respectively. Ginkgo biloba leaves extract could inhibit the growth of bacteria and the speed of lipid oxidation,slow down the increase of K value,TVB- N value,p H value and improve the shelf- life of Pampus argenteus. When compared with the controlled group,the samples with Ginkgo biloba leaves extract could prolong the shelf-life of Pampus argenteus to 15 d and 2.5 mg / m L of Ginkgo biloba leaves extract was the best for the preservation of Pampus argenteus during ice storage.
Quality changes of Apostichopus japonicus under different pre- cooking processes
HOU Zhi- gang, WANG Mao-jian, JING Yue-xin, ZHAO Yun-ping, MENG Chun-ying, WANG Ying, WANG Gong-ming, GAO Ji-qing, ZHANG Jian
2016, (03): 328-333. doi: 10.13386/j.issn1002-0306.2016.03.060
Abstract(57) PDF(117)
In order to obtain the optimal pre- cooking conditions and parameters of Apostichopus japonicus,its quality changes were studied in the process of boiling with distilled water( I) or saline solution with different concentration( 1%,3%,6%)( Ⅱ,Ⅲ,Ⅳ) and steaming with no water( Ⅴ) or water( Ⅵ).The results were as follows:mcrobial residues and crude protease activity declined with time. The sequence of the ability of lowering bacteria and protease activity was( Ⅰ,Ⅱ,Ⅲ and Ⅳ),Ⅴ,Ⅵ,but there were no significant differences among Ⅰ,Ⅱ,Ⅲ andⅣ( p > 0.05). The time for decreasing one order of magnitude of bacterial count by three treatments needed 12 min,15 min and 18 min respectively.The time for the change of enzyme activity began to slow down was 9 min,12 min and 15 min respectively. The sequence of the final losses of crude protein was( Ⅲ,Ⅳ),( Ⅰ,Ⅱ),Ⅴ,Ⅵ,but there were significant difference between( Ⅲ,Ⅳ) and( Ⅰ,Ⅱ)( p < 0.05).The sequence of the final losses of crude polysaccharide was( Ⅰ,Ⅱ),( Ⅲ,Ⅳ),Ⅴ,Ⅵ. On texture changes,the boiling treatments were slower than the steamed ways,especially the texture changes of Ⅵ was slowest. Ⅰ and Ⅴ were appropriate pre- cooking ways and the optimum time of thermal processing were 12 min and 15 min respectively
Effect of 60Coγ irradiation on preservation quality of fresh- cut lotus root during storage
FANG Ling, ZHANG Ji-gang, QIAN Shi-bing, ZHENG Ru-cheng
2016, (03): 334-338. doi: 10.13386/j.issn1002-0306.2016.03.061
Abstract(78) PDF(202)
Fresh- cut lotus roots packed in vacuum polyethylene bags were given 60Coγ irradiation doses of 0,0.1,0.3,0.5 and 1.0 k Gy and stored at( 2 ± 0.5) ℃,75% ± 5%( RH) for 12 day. The changes of color( whiteness),hardness,soluble sugar,PPO activity,ascorbic acid( VC),starch and total phenol were determined at regular interval of 1 day during storage. The result showed that the optimal irradiation doses was 0.3 k Gy,in which maintained a better sensory and nutrition quality of fresh- cut lotus roots during the entire storage. The higher L*value( 57.23),hardness( 4.36 kg) and starch( 6.7%),total phenol( 3.5%) content and less loss of VC( 9.21 mg /100 g)content,and much inhibition of PPO( 0.21 OD420/ min·g) was obtained in 0.3 k Gy doses irradiation at the end of storage,while other irradiation doses accelerated the process of nutrition degradation of fresh- cut lotus roots during storage.The Pearson's correlation coefficients between sensory attributes,instrumental colour and nutrition constituents show that the PPO activity significant negatively associated with VCand total phenol content.
2016, (03)
Abstract(36) PDF(98)
Effect of Douchi on the absorption of cadmium in mice and tentative study of related mechanisms
WANG Deng- yuan, QIU Liang, WEI Hua, XU Feng, WU Xiao-li
2016, (03): 339-342. doi: 10.13386/j.issn1002-0306.2016.03.062
Abstract(52) PDF(99)
To evaluate the effect of Douchi on the absorption of cadmium in mice,the adsorption of Douchi for heavy metal in vitro and animal experiments were carried out. The results showed that six strains of bacteria and two strains fungus were isolated from Douchi. Microbes and metabolites may cause Douchi to have good adsorption efficiency of 78.67% for cadmium in vitro. The content of cadmium in the feces of mice treated with Douchi was significantly lower than that in the control group. It indicated that Douchi promoted the absorption of cadmium in mice and aggravated the accumulation of cadmium in liver.It provided scientific basis for the reasonable edible of Douchi.
Analysis and evaluation of nutritional components of the muscle for Thymallus arcticus
LIANG Yong- zeng, WEI Dong-mei, XIANG Wei, WANG Yong-xing
2016, (03): 343-347. doi: 10.13386/j.issn1002-0306.2016.03.063
Abstract(95) PDF(112)
The nutritional components of Thymallus arcticus was determined by conventio- nal and biochemical analytical methods.The results showed that the content of moisture,crude protein and crude fat,crude ash in fresh muscle of Thymallus arcticus were 69.38%,20.41%,0.78% and 1.26% respectively.18 amino acids were found in the muscle,the total content was 59.37 g,and the contents of essential amino acids( EAA) and umami amino acids( DAA) were 39.95% and 39.13% respectively.The limiting amino acid of Thymallus arcticuswas threonine,its SRC was 85.45.8 amino acids were found in the muscle,unsaturated fatty acids accounted for 64.14% on the total fatty acid content,and the content of polyunsaturated fatty acids docosahexaenoic acid( DHA) and eicosapentaenoic acid( EPA) were 0.21% and 2.73%,respectively. The above data showed that Thymallus arcticus was high in protein,low in fat and most of fat were unsaturated fatty acids.in addition,Thymallus arcticus also contained a large number of trace elements which was beneficial to human body.So the Thymallus arcticus can be confirmed as a high nutritional value,and has broad market excellent prospects of farmed fish. It should be rational development and utilization.
A comparative study of palmitic acid and oleic acid on liver cell function
LIU Meng, WU Yong- pei, LIU Yi- xiang, CHEN Hai-xiu
2016, (03): 347-350. doi: 10.13386/j.issn1002-0306.2016.03.064
Abstract(58) PDF(387)
Imbalance of fatty acids in dietary intake is one of the main causes of inducing chronic metabolic syndrome,which threatened the health of mankind. The in vitro cellular model was employed and the evaluation indexes,including cell proliferation,cell membrane integrity,inflammatory factor,and intracellular lipid accumulation,were detected. Therefore,the dietary fatty acids,oleic acid,palmitic acid,as well as the two fatty acids' complex,were selected to assess how the excess dietary lipids influence on liver health in this work. This study demonstrated that the different dietary fatty acids exhibited different effects on liver cells.Palmitic acid shows higher cytotoxicity than oleic acid.Palmitic acid can induce cell apoptosis and disrupt the cell membrane integrity at lower doses.However,oleic acid,with the lower cytotoxicity,can cause the lipid accumulation in liver cells more easily.As far as the mixed fatty acids( oleic acid / palmitic acid,2∶ 1 ratio),although they exhibit lower cytotoxicity,inducing the lipid steatosis easily in liver cells was also observed.The experimental results for provides theory basis for reasonable dietary fat intake.
Quality evaluation of tibetan mutton based on amino acid and fatty acid
YAN Zhong- xin, JIN Yi- chao
2016, (03): 351-354. doi: 10.13386/j.issn1002-0306.2016.03.065
Abstract(67) PDF(403)
In this study,the quality of Tibetan mutton was evaluated by amino acid and fatty acid quality.Amino acid analyzer and GC( gas chromatography) were applied to analyze the amino acid and fatty acid content.The results demonstrated that the quality evaluation of Tibetan adult meat was superior to Tibetan Lamb meat,AAS( amino acid score) /7.65,CS( Chemical Score) /5.54 and higher content of flavor and function amino acids. The n-3PUFAs / n-6PUFAs value of Tibetan adult meat 11.19% and Tibetan Lamb meat 12.88% were better than the reasonable nutrition value of FAO / WHO( 10% ~ 20%). The content of oleic acid and linoleic acid was higher than others in Tibetan mutton.Tibetan Lamb meat had more type and higher content of PUFA than others. Amino acid and Fatty acid was one of the important factors about measuring the nutrition and grading of Tibetan mutton.
Effects of okra extract on blood glucose and lipids in type 2 diabetes mellitus rats
ZHANG Ling- min, WANG Ling, JIA Ao, JIA Lu
2016, (03): 355-358. doi: 10.13386/j.issn1002-0306.2016.03.066
Abstract(72) PDF(546)
Objective: To explore the effects of the aqueous extract of okra on the blood glucose and lipid profiles in type 2 diabetes mellitus( T2DM) rats.Methods: The male SD rats were randomly divided into normal control group and experimental groups according to the body weight.The rats in the two groups were fed with lab chow and high- sugar and high- fat diet respectively. After four weeks of feeding,the rats in the experimental group received peritoneal injection of streptozotocin( STZ). Based on the glucose level,the succeed model rats were randomly re- grouped as blank control,positive control( Jiangtangning gavage,0.64 g / kg),high,middle,and low dose of okra extract groups( the okra extract was added into the high fat diet at the dosages of 2.60 g / kg,1.56 g / kg,and0.78 g / kg respectively).The experiment lasted for four weeks.Body weight,average levels of food and water,and blood glucose level were measured weekly.At the end of experiment,the blood samples of the rats were collected and analyzed for serum glucose,triglyceride( TG),total cholesterol( TC),high density lipoprotein cholesterol( HDL-C),and low density lipoprotein cholesterol( LDL- C).Results: The serum glucose was lower in the rats of high dose group than that in blank control group and low does group( p < 0.05,p < 0.05).Serum TC was lower in all okra feeding groups of rats than those in blank control group( p < 0.01).Serum LDL- C level was lower in high dose group rats than that in blank control group( p < 0.01). Conclusion: The aqueous extract of okra can markedly decline serum glucose and lipid in T2 DM rats.
Analysis and evaluation of the nutritional composition in seven cultured fresh water fishes
SHENG Xiao- feng, SUN Xiao- jie, DING Hai- yan, ZHAO Yan-fang, ZHAI Yu-xiu, SHANG De-rong
2016, (03): 359-363. doi: 10.13386/j.issn1002-0306.2016.03.067
Abstract(54) PDF(399)
The nutritional compositions in muscle of seven fresh water cultured fishes,such as moisture,ash,crude protein,lipid,amino acids and fatty acids,were determined by national standard methods.The results showed that the moisture was between 74.7% ~ 80.5%. The most contents of crude protein,ash and lipid were 20.5%( Ctenopharyngodon idella),1.4%( Ophiocephalus argus Cantor) and 11.9%( Carassius auratus),respectively.The total content of amino acids were between 15.4% and 16.8%( fresh weight); the ratio of essential amino acids to total amino acids( WEAA / WTAA) were between 40.4% and 43.5%( fresh weight); the ratio of essential amino acids to non- essential amino acids( WEAA/ WNEAA) were between 86.8% and 94.2%( fresh weight).The first limiting amino acids of the seven fishes were all Met + Cys. The most of EEAI of Siniperca chuatsiwas 85.8,and was the best nutritional foods for supplementing amino acid balancedly.The highest nutrition value of fatty acids was Carassius auratus,the total fatty acids,EPA and DHA of which were 3.79%,0.01% and 0.16%,respectively. The ratio of Linolenic acid was 6.3,which was the nearest to the dietary reference intakes for Chinese.This paper can give some basic data for the culturing and processing fresh water fishes
Application of quorum sensing inhibitors in food preservation
ZHANG Lu, GUI Meng, LI Ping- lan
2016, (03): 364-367. doi: 10.13386/j.issn1002-0306.2016.03.068
Abstract(82) PDF(467)
In food industry,food spoilage is a major problem that people have faced for a long time.Recent studies have shown that bacterial quorum sensing was closely related to food spoilage.Based on the brief introduction of the quorum sensing system and signal molecules,the research progress and application prospect of quorum sensing inhibitors in preventing food were illustrated and discussed in this paper.
Research progress in the determination of mercury speciation in aquatic products
CHEN Yan, WANG Fu-hua, WANG Xu, YANG Hui, LIU Yong-tao
2016, (03): 368-372. doi: 10.13386/j.issn1002-0306.2016.03.069
Abstract(131) PDF(390)
Mercury is identified as one of the most toxic element and its toxicity is closely related to the speciation of mercury.Aquatic product is the main source of mercury ingested by human being.Large amount of consumption of aquatic products polluted by mercury may bring serious threat to human health.Current knowledge on the source and species of mercury,the hygienic standard of mercury in domestic and overseas aquatic products,sample pretreatment,the separation and detection,and validation of the method during the analysis of mercury speciation were summarized in this review,which provided technological references for the research of quality and safety of aquatic products.
Research advances in utilization of microalgae for carotenoids production
XU Ying- ying, WANG Wan-qing, HUA Wei, LIU Wen-hui, TIAN Chao-yu, CHENG Yan-ling
2016, (03): 373-379. doi: 10.13386/j.issn1002-0306.2016.03.070
Abstract(106) PDF(804)
In recent years,the biological effects and safety of synthetic carotenoids have been disputed. People's attention has been attracted by microalgae,the best resource of natural carotenoids. In the process of utilizing microalgae for carotenoids production,extracting technology becomes one of the key steps in promotion and application of microalgae carotenoids.In this paper,microalgae specises which have high content carotenoids were introduced,and different extracting methods on carotenoids from microalgae and the latest research progress in China and abroad were reviewed.The in situ extraction in which cultivating microalgae and extracting carotenoids could be carried out simultaneously was particularly discussed.Finally,the future trends of microalgae carotenoids was proposed.
Research progress in the mechanism of physiological metabolism and quality changes in corn during storage
CAO Jun, LIU Xin, CHEN Wen-ruo, DAI Bing-ye, JIANG Wei-xin, DONG Wen, CHEN Yin-ji
2016, (03): 379-383. doi: 10.13386/j.issn1002-0306.2016.03.071
Abstract(78) PDF(594)
Corn is one of the most important crops,and with the corn production growing,the corn reserves has been increasing in recent years. It is particularly important for protecting corn quality to study fully mechanism in corn physiological metabolism and quality changes during storage as well as change rules of related indicators.Quality of corn can be affected by storage conditions,including temperature,humidity,and climate changes,and the degree of corn deterioration can be detected by relative indicators during storage. Corn original moisture content has an great effect on corn kernels respiratory intensity and nutrients,and the greater original moisture content,the greater degree of mildew and the stronger the respiration,then more fat and starch content reduced more quickly.Corn lipids produce large amounts of free fatty acids due to respiration and hydrolytic enzymes,lipids is a component of the cell membrane,the membrane will be destroyed due to oxidation,leading to cell physiological disorder.This paper mainly focused on the research progress on corn physiological metabolism,corn nutrition changes,corn physicochemical properties changes as well as biological pests changes during storage.
Research progress in preparation of chitooligosaccharide and its physiological activity
LIANG Hui- pei, QIN Xiao- li, ZHONG Jin- feng
2016, (03): 384-388. doi: 10.13386/j.issn1002-0306.2016.03.072
Abstract(112) PDF(1573)
Chitooligosaccharide could be obtained by chemical and enzymatic hydrolysis of chitosan. It had good physical properties( low molecular weight,good solubility,high absorption and biocompatibility,etc.),and various physiological activities( immune function regulation,antitumous and antioxidative activities effects,etc.),which makes its promising use in the fields of food,medicine,etc.In this review,chitooligosaccharide preparation and its physiological activity were highly summarized,and the prospect of chitooligosaccharide was proposed.
Application of hyperspectral imaging technology in nondestructive detection of food quality
LIU Jian- xue, YANG Ying, HAN Si- hai, LI Xuan, LI Pei- yan, ZHANG Wei- wei, ZHANG Tian- ze, YANG Guo- di, JIAO Xiao- fei
2016, (03): 389-393. doi: 10.13386/j.issn1002-0306.2016.03.073
Abstract(87) PDF(1060)
Hyperspectral imaging combines the advantages of imaging and spectroscopy,and can acquire spectral and image information simultaneously in one system very well.Its rich spectral information is sufficient for internal feature extraction.Hyperspectral imaging has been applied to assess moisture content,freshness and biological pollution and so on.This paper briefly reviewed the applications of hyperspectral imaging technology in food inspection,discussed the disadvantage of hyperspectral imaging technology,pointed out key issues in this area,on which should be focused in future and highlighted the prospect for development of hyperspectral imaging technology.
Research of egg allergen epitope
XIAO Na, LIU Yu-ying, LIU Xi-wen, TONG Ping, ZHOU Huang, FENG Yan- juan, JIN Yuan-bao, GAO Jin-yan
2016, (03): 394-399. doi: 10.13386/j.issn1002-0306.2016.03.074
Abstract(66) PDF(487)
Egg allergy is a kind of food allergy,which can also be called allergic reaction where the body reacts with egg protein.The material basis of food allergy is epitope antigen and antibody counterpoint,and the key to solve the problem of food allergy is to study the allergens epitope deeply.In this paper,the six main egg allergens and the epitope mapping method were introduced. Meanwhile epitopes of OVA,OVM,OVT and LYS were reviewed in details.This review can provide theoretical guidance for the further egg allergy research,and also be used for the quantitative detection of the epitope and provide some reference for developing safe egg allergens vaccine.