Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals

2016 No. 05

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Effects of annealing and heat- moisture treatment on the rice starch physicochemical properties and microstructure
LIU Cheng- mei, YANG Xiao- hui, ZHONG Ye- jun, XU Meng-han
2016, (05): 49-53. doi: 10.13386/j.issn1002-0306.2016.05.001
Abstract(97) PDF(492)
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At present,there is little reports about the modification effects of annealing and heat- moisture treatment on the rice starch.In our research,rice starch was modified by annealing and heat- moisture treatment,the effects of annealing and heat- moisture treatment on the rice starch solubility,swelling degree,digestibility,pasting properties,microstructure and crystal structure were compared and analyzed.It was found that,after annealing,the solubility,swelling degree and reducing sugar release rate of rice starch were increased slightly,the starch gel showed higher strength,and it was easier to be pasted,but the thermal stability of rice starch was lower.While after heat- moisture treatment,the solubility,swelling degree and reducing sugar release rate of rice starch was found to be decreased significantly,the strength of its gel was lower,and it was also difficult to be pasted,but its thermal stability was higher and the retrogradation of starch was decreased. X- ray diffraction pattern showed that rice starch modified by these treatments still showed A- type crysatllinity,but its crystallinity was decreased gradually,and after annealing 1 d or being heat- moisture treated for 6 h,it fell significantly.The SEM results showed that,after annealing treatment,the starch angular began to melt,the particles gradually bonded together and formed a longchain line,while after being heat- moisture treated,the starch particles gradually melted and fused.It was clear that the gel strength of starch with high moisture content was higher after heat treatment,and the solubility and swelling power was also better,but the digestibility of starch with low moisture content was lower after heat treatment,and the thermal stability was improved.
Fermentation effects on antioxidant activity of Choerospondias axillaris beverage
LI Ti, DAI Tao-tao, CHENG Chao, WANG Xie-yi, LIU Cheng-mei, CHEN Jun, LIU Ji-yan
2016, (05): 54-59. doi: 10.13386/j.issn1002-0306.2016.05.002
Abstract(77) PDF(367)
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Domesticated bacteria( Streptococcus thermophilus and Lactobacillus bulgaricus) were utilized to ferment Choerospondias axillaris to produce functional Lactobacillus beverages of Choerospondias axillaris. The free phenolic and flavonoid compounds of beverages of fermentation and unfermentation were determined by the method of Folin- Ciocaileu and Al( NO3)_3- Na NO2. Three antioxidant model were used to study the change of antioxidant activity of the beverages after fermention of Choerospondias axillaris. The results showed that the content of the free phenolic and flavonoid compounds were increased to 1.3 times,1.1 times respectively after fermentation compared to that of unfermented one. It was found that the antioxidant activity of the beverage was enhanced obviously.The IC50 of DPPH radical- scavenging activity of fermented and unfermented beverages were0.137,0.185 m L / m L,respectively. The IC50 of ABTS radical- scavenging activity of fermented and unfermented beverages were 0.012,0.015 m L / m L,respectively. The antioxidant activity was increased to 1.1~1.4 times,and the ferric reducing / antioxidant ability was increased to 1.4~1.7 times by fermentation.Besides,all the changes showed significant difference( p < 0.05).
Physicochemical properties and antioxidant activity of acid polysaccharide sjp-2 from Semen Juglandis
SHAO Shuang- shuang, HE Liang, WEI Chao-yang, LI Wei-qi
2016, (05): 59-63. doi: 10.13386/j.issn1002-0306.2016.05.003
Abstract(102) PDF(251)
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The polysaccharide SJP- 2 from Semen Juglandis was obtained by hot water extraction and alcohol precipitation,and purified using DEAE- Sepharose Fast Flow chromatography and Sephadex- G50 gel column chromatography.The physicochemical properties and antioxidant activity of SJP- 2 were determined. The result showed that SJP- 2 without proteins,was a lower dispersion polysaccharide with uniform molecular of 3.239 ×10~3g / mol,and the purity was 99.61%.The SJP-2 was acid polysaccharide determined by HPLC,and composed of arabinose,galactose,glucose,and galacturonic acid with a molar ratio of 1 ∶ 2.62 ∶ 4.45 ∶ 18.53. The IC50 of DPPH scavenging activity,hydroxyl radical scavenging activity,and ABTS scavenging activity were 0.094,0.945,0.591 mg / m L,respectively. At 1 mg / m L,the reducing power was 1.158. The ORAC of SJP- 2 was( 1217.99 ±31.22) μmol TE / g.It was demonstrated that SJP-2 had higher antioxidant activity.
Study on the stability of carboxymethylchitosan- coated proliposomes loaded coix seed oil
BAI Chun- qing, XIONG Hua, CHEN Li-li, YUAN Mei-lan, JIANG Yong, ZHAO Li
2016, (05): 64-67. doi: 10.13386/j.issn1002-0306.2016.05.004
Abstract(116) PDF(270)
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The storage stability and water rehydtrate stabilty of carboxymethylchitosan- coated proliposomes( CM-PL) containing coix seed oil was studied. On one hand,coix seed oil( CSO) leakage rate and malondialdehyde( MDA) production during CM- PL stored under different conditions( light,oxygen,temperature)was determined for storage stability evaluation.On the other hand,the leakage rate of CSO after CM- PL rehydrated in sodium chloride solution or glucose solution was also measured for rehydtrated stabilty evaluation. The results indicated that the stability of CM- PL could be affected by light,higher temperature and air contact,and the influence was in the order of temperature > air > light. Higher temperature resulted in larger CSO leakage,which accelerated lipid oxidation further.The non significant difference among light treated or air contact groups with their control samples maybe related to the carboxymethylchitosan layer,which could delay the light- oxidation and auto- oxidation to some extent.However,the protection was limited,and CM- PL should be stored under vacuum,avoid light and low temperature condition.As to the other aspect,CM- PL exhibited better tolerance on sodium chloride than glucose,with the leakage ratio of 14.3% and 21.1%,respectively after 14 days' storage.
Formation of β- CE / CN nanoparticle complex and bioavailability of β- CE
ZHANG Yi- xin, HE Sheng- hua, TANG Hai-shan, MA Ying
2016, (05): 68-71. doi: 10.13386/j.issn1002-0306.2016.05.005
Abstract(63) PDF(201)
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β- carotene( β- CE) has various biological activities,but it is unstable and easily degradation.β- carotene self- assembles in casein( CN) and form nanoparticle complex,with plays an important role in protecting β-carotene.Thereby,β- carotene / CN nanoparticle complex can enhances the utilization value of β- carotene in the food industry.The paper was based on the formation of β- CE / CN nanoparticle complex,and the influence factors,such as formation,the particle size distribution and bioavailability of β- CE were investigated. The results showed that temperature and β- CE / CN mass ratio had great impact on its formation,β- CE re- assembled in CN can improve water solubility of β- CE.After digestion experiment in vitro,β- CE was hydrolyzed by trypsin and pepsin,the hydrolysis degree of casein was increased with the increase of hydrolysis time.Therefore,β- CE easily released from β- CE / CN nanoparticle complex and its bioavailability was enhanced.
Process optimization and effects of different fats on quality of fermented sausage with mutton
SHI Shi- min, TANG Ming, LIU Hai- ying
2016, (05): 72-78. doi: 10.13386/j.issn1002-0306.2016.05.006
Abstract(50) PDF(258)
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Basic characters and sensory of mutton fermented sausages with different fats were analyzed in this paper.The optimal process of mutton fermented sausage were obtained as follows: inoculation 0.02%,relative humidity 95%,fermentation at 26 ℃ for 20 h. On the basis of process optimization,different fats,such as pig fat,mutton fat and tallow were added into fermented sausages.The results showed that there were some differences in appearance and flavor among the three fermented sausages,and there was no significant differences of color,and taste between mutton fermented sausage with pig fat and mutton fat. However,the hardness of fermented sausage with tallow was the highest in those three samples. Kinds of fats had.The a huge impact on the odour of mutton fermented sausage.The mutton odour of fermented sausage with mutton fat was most the strongest of those three samples,and the fermented sausage with pig fat indicated the weakest mutton odour.Considering the above results,tallow and pig fat can be used as substitutions of mutton fat.
Effects of starches on gelling properties of high- temperature sterilization surimi
KONG Wen- jun, WEI Yi- nong, ZHANG Tao, XUE Yong, XUE Chang-hu
2016, (05): 78-81. doi: 10.13386/j.issn1002-0306.2016.05.007
Abstract(66) PDF(339)
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The effects of native cassava starch hydroxypropylated starch,starch phosphate,cross- linked hydroxypropylated starch and cross- linked acetylated starch with different concentration( 5%,10% and 20%) on gelling properties of surimi after being sterilization at 120 ℃ were investigated so as to improve the quality of surimi.Breaking force,deformation,gel strength,whiteness,water holding capacity( WHC),bending experiment and scanning electron microscopy were used as the quality indexes for evaluating the textural properties,color and water- holding capacity of surimi.The results showed that the optimized amount of starches was about 10% for all starch- contained samples. Adding cross- linked hydroxypropylated cassava starch and cross- linked acetylated cassava starch could raise the level of breaking force,deformation and gel strength of surimi significantly( p < 0.05).All starches could improve the whiteness of surimi and native cassava,cross- linked hydroxypropylated cassava starch,cross- linked acetylated cassava starch could improve the WHC of surimi at different extents.
2016, (05): 82-85. doi: 10.13386/j.issn1002-0306.2016.05.008
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Application of predicting migration partition coefficient of harmful migrants in PE by Scatchard- Hildebrand thermodynamic modeling
LI Min- wen, XIAO Shao-jun, ZHANG Qin-fa, XIANG Hong
2016, (05): 86-90. doi: 10.13386/j.issn1002-0306.2016.05.009
Abstract(80) PDF(127)
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The objective of this study was to predict the partition coefficient of compounds in PE plastic migrant to food more accurately. A large number of literatures and the experimental test data of harmful chemicals in PE migrant to different food simulations were collected. Then the experimental partition coefficient value Fexp and the predicted one Fsim were contrasted and analyzed. And the Scatchard- Hildebrand thermodynamic model was corrected with experimental value. The correlations between the correction coefficient Ks( Ks = ln( Fsim/ Fexp)) and temperature( T),migration molecular weight( M),migration alcohol / water partition coefficient( log P) and simulation liquid polarity( ln Ps) were investigated. Results showed that,in addition to the individual compound with special molecular structure,significant linear correlations were found between the correction coefficient Ks of partition coefficient predictive model of chemicals in PE migrant to fat food simulations and M,log P and ln Ps. Finally,the corrected Scatchard- Hildebrand thermodynamic model F'sim= exp( V迁移物/ RT·[φ模拟液~2(δ迁移物-δ模拟液)~2-φ聚合物~2(δ迁移物-δ聚合物)~2]-7.289-0.021M-1.317 ln Ps + 0.901 log P) was set up.To some extent,it could predict partition coefficient of compounds in PE plastic migrant to fat food simulations.
Comparison of ovotransferrin and lactoferrin in oxidative stability
LI Qing, LIU Jian- lei, JING Hao
2016, (05): 91-97. doi: 10.13386/j.issn1002-0306.2016.05.010
Abstract(92) PDF(106)
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Oxidative stability was compared between ovotransferrin( OVT) and lactoferrin( LF). 2,2'- azobis( 2-amidinopropane) hydrochloride( AAPH) was used to induce OVT and LF oxidation,and their chemical and structural changes were assessed by sodium dodecyl sulfate- polyacrylamide gel electrophoresis( SDS- PAGE),solubility,contents of total sulfhydryl and carbonyl,and free radical scavenging activity on ABTS( 2,2'- azino- bis( 3-ethylbenzthiazoline-6-sulfonic acid) and DPPH( diphenyl picryl hydrazinyl radical) free radicals. Results showed that AAPH( 5 mmol / L) induced new protein bands of LF at the high molecular weight area,while AAPH( 20 mmol / L) induced the new protein bands of OVT at the low molecular weight area on SDS- PAGE.The density of the new protein bands of OVT and LF increased significantly with the increasing of AAPH concentrations,while the density of their original bands decreased significantly.At 20 mmol / L AAPH,the new protein bands of LF appeared at 1 h,while the new protein bands of OVT appeared at 4 h.At 20 mmol / L AAPH,the new protein bands of OVT and LF appeared at 2 mg / m L,and the density of their original bands decreased significantly.The new protein bands of LF decreased gradually from 2 mg / m L to 10 mg / m L,while the new protein bands of OVT disappeared from4 mg / m L to 10 mg / m L. When OVT and LF were incubated with AAPH( 20 mmol / L) for up to 8 h,their solubility and total sulfhydryl content were gradually decreased,and carbonyl content were gradually increased. Scavenging activity of OVT and LF on ABTS and DPPH free radicals was increased with increasing OVT and LF concentrations.In conclusion,LF was oxidized by AAPH easier than OVT that led to their structural changes.
Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits
LI Ming- juan, YOU Xiang-rong, ZHANG Ya-yuan, LIAO Fen, SUN Jian, QIN Gang, WEI Ping, LI Zhi-chun, YANG Mei, XIE Xiao-qiang
2016, (05): 98-103. doi: 10.13386/j.issn1002-0306.2016.05.011
Abstract(98) PDF(497)
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The sugarcane leaves biochar powder under the condition of high temperature oxygen carbonization were used as the research subject,the paper focused on the effect of the sugarcane leaves biochar powder on qualities and texture characteristics of biscuits with different addition amount. The results showed that the biscuits had the highest sensory score of 82.13,the lowest moisture content and hardness,the highest brittleness and springiness,the best storability when the proportion of the sugarcane leaves biochar powder and flour was 4 /96.With prolonged storage time,the moisture content,chewiness,springiness and cohesiveness of biscuits with the proportion of the sugarcane leaves biochar powder and flour which were 0 /100,2 /98,4 /96,6 /94,8 /92,10 /90 were all increased,and the moisture content were increased by 0.28%,0.52%,0.88%,0.78%,0.90%,0.89% respectively,the chewiness were increased by 68.92%,62.20%,32.08%,41.20%,81.35%,78.63%,the springiness were increased by 34.78%,36.36%,16.67%,17.39%,65.00%,84.21%,the cohesiveness were increased by 44.44%,12.00%,8.33%,21.74%,43.33%,53.33%. The brittleness and hardness of biscuits were all decreased,and the brittleness were decreased by 11.13%,16.08%,9.39%,11.28%,12.39%,15.61%,the hardness were decreased by38.81%,32.23%,24.59%,26.63%,31.69%,26.74%.The results indicated that the quality and texture characteristics of biscuits were unfavourable when sugarcane leaves biochar powder was too more or too less,the bestappending proportion was 4 /96.The study provided scientific reference for biochar health food.
Antioxidant activity and inhibitory activity on Tyrosinase of total flavonoids from Siberian Apricot flowers
NING Ya- ping, DONG Shi- bin, LI Jian- xia, YANG Zhe, ZHANG Qiao- hui, DONG Jie- qiong, WANG Jian- zhong
2016, (05): 104-108. doi: 10.13386/j.issn1002-0306.2016.05.012
Abstract(92) PDF(305)
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Total flavonoids from Siberian apricot flowers were extracted with the method of flash extraction and purified with X-5 macroporous resins.The antioxidant activity of separated and unseparated total flavonoids from Siberian apricot flowers were investigated by measuring scavenging effect on DPPH·and OH·,total reduction capacity,total antioxidant capacity and the inhibitory effect on tyrosinase activity was studied by measuring the rate of tyrosinase catalyzed L- DOPA oxidation taking VCand β- arbutin as positive controls. The results showed that separated and unseparated total flavonoids from Siberian apricot flowers had a certain antioxidant activity.After separation,the antioxidant activity was improved obviously,the inhibitory effect on tyrosinase of separated and unseparated total flavonoids from Siberian apricot flowers was better than β- arbutin but worse than VC. Their half maximal inhibitory concentration( IC50) were 2.24,3.08 mg /m L,respectively. In conclusion,separated and unseparated total flavonoids from Siberian apricot flowers had a certain antioxidant activity and can effectively inhibit tyrosinase activity.
Effect of soybean separation protein,protein of Penaeus Vanmamei and shrimp powder on extrusion puffing performance
HUANG Jing, CHEN Shun- sheng
2016, (05): 109-114. doi: 10.13386/j.issn1002-0306.2016.05.013
Abstract(67) PDF(212)
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To compare different puffing impacts of soybean separation protein,Penaeus Vanmamei and shrimp powder on rice- corn- wheat mixed powder.Firstly,the basic composition of the three kinds of adding raw materials was determined,and so were the expansion degree,bulk density,water solubility index,water absorption index,hardness,brittle of puffed products,and the effect of adding different kinds of protein on puffed products properties were compared by SDS- PAGE and infrared spectrum preliminary. Results showed that the expansion degrees of puffed products that added Penaeus Vanmamei was higher than extrusion products that added soybean separation protein and the shrimp powder,and bulk density,hardness was lower than the other two kinds of extrusion products.The puffed products that added shrimp powder,its water solubility index,water absorption index was higher than other kinds of puffed products.High protein content leaded to low degree of puffed products expansion,high volume density,high hardness,pore wall thickness. The puffed products that added a certain amount soybean separation protein had the highest absorption strength in infrared spectrum 2500~4000 cm- 1,and more sugar alcohol was generated after extrusion operation.Adding fresh Penaeus Vanmamei was better than two other protein puffed products,and 2% protein of Penaeus Vanmamei was appropriate.
2016, (05)
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2016, (05): 115-119. doi: 10.13386/j.issn1002-0306.2016.05.014
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2016, (05)
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Comparative research of the properties of sunflower oils obtained by three methods
QIN Jian- long, LI Yang, QI Bao-kun, ZHANG Qiao-zhi, SUI Xiao- nan, JIANG Lian-zhou, SUN Meng-qi
2016, (05): 120-125. doi: 10.13386/j.issn1002-0306.2016.05.015
Abstract(36) PDF(331)
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The aim of this study was to evaluate the effect of different extraction methods( aqueous enzymatic method,solvent extraction method,cold- press method) on the fatty acids,physicochemical characteristics,phenolic compounds,tocopherol content,antioxidant activities and oxidative stability of sunflower oils. Antioxidant activity of oil was measured by 1,1- diphenyl- 2- picrylhydrazyl( DPPH) and β- carotene bleaching assays and2,2- azinobis( 3- ethylbenzthiazoline sulfonate)( ABTS) radical scavenging capacity. And the differential scanning calorimetry( DSC) was applied for evaluating the oxidative stability of sunflower oils extracted by different methods.Results showed that fatty acid content was not influenced by extraction method( p < 0.05).Cold- press method was found to be the best process for extracting oil with a favorable quality characteristics when compared to aqueous enzymatic method and solvent extraction method.Higher total phenolics content( TPC,0.29 mg / g),ortho- diphenol content( ODC,0.45 mmol / kg) and total tocopherol content( TTC,1090.81 mg / kg) and DPPH( IC50,3.54 mg /m L) and ABTS( TEAC,652.33 μmol / L) scavenging capacities and β- carotene bleaching activity( C%,45.93%) were also obtained with solvent extraction method. Additionally,the effect of different extraction methods on the oxidation stability of sunflower oils was significant. The oxidative stability of solvent extracted sunflower oil was the greatest compared with those obtained other two extraction method.
2016, (05)
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Study on hot air drying characteristics of mushroom stem and its properties of micro- powder
LIU Li- na, WANG An- jian, LI Shun- feng, TIAN Guang- rui, YAN Shi- na
2016, (05): 126-131. doi: 10.13386/j.issn1002-0306.2016.05.016
Abstract(70) PDF(225)
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The hot air drying characteristics of mushroom stem were studied in this paper,and the physicochemical properties of its coarse powder and micro- powder were comparatively analyzed. Results showed that the drying time of mushroom stem was shortened with the increase of hot air temperature and the decrease of slice thickness,and the coarse powder under hot air temperature 50 ℃ had greater nutrient retention and better color.Compared to the coarse powder,the micro- powder had a little worse color,but had a better fluidity,higher values in the bulk density,water holding capacity,water soluble index,swelling capacity,oil holding capacity,and lower values in the angle of repose and slip angle. Meanwhile the micro- powder possessed higher values in dietary fiber,soluble protein and polysaccharide content. Therefore,after superfine grinding,the powder had a promotion on physical properties and nutrient content.
Pickering emulsion stabilized by starch nanocrystals modified by esterification and its lipid oxidation stability
LI Chen, YANG Cheng
2016, (05): 132-136. doi: 10.13386/j.issn1002-0306.2016.05.017
Abstract(77) PDF(515)
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Starch nanocrystals modified by OSA( OSA- SNC) were prepared by esterification of octenyl succinic anhydride( OSA) and starch nanocrystals( SNC).Taking olive oil as oil phase,the Pickering emulsions stabilized by OSA- SNC were prepared and the effects of OSA- SNC concentration and p H value of aqueous on the stability of emulsions were discussed. Besides,the effects of emulsifier concentration and p H value of aqueous on the lipid oxidation stability of emulsions stabilized by OSA- SNC were also investigated compared to emulsions stabilized by Tween-20. The results showed that the stability of Pickering emulsions were increased with increasing OSA-SNC concentration or p H value of aqueous. The lipid oxidation stability of emulsions stabilized by OSA- SNC was significantly better than that of Tween-20.The POV of emulsions stabilized by Tween-20 was increased while that of OSA- SNC was decreased with increasing emulsifier concentration. The POV of emulsions stabilized by Tween-20 was first decreased and then increased with increasing p H value of aqueous,however,the POV of emulsions stabilized by OSA- SNC was increased with increasing p H value of aqueous.
Analysis of contents and constituents of sugar and organic acid in 5 black currant cultivars
LI He, LI Xin- xin, LU Lu, KE Xiao- chun, RUAN Cheng- jiang
2016, (05): 137-141. doi: 10.13386/j.issn1002-0306.2016.05.018
Abstract(139) PDF(194)
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The primary sugars and organic acids of five blackcurrant cultivars were analyzed quantitatively and qualitatively by HPLC( High Performance Liquid Chromatography) method,and the sweetness and sweetness / total acids were calculated. The results indicated that the soluble sugars in blackcurrant berries included fructose,glucose and sucrose,of which fructose( 19.03~32.74 mg / g) and glucose( 17.47~23.21 mg / g) were much more than sucrose.The organic acid components in blackcurrant included oxalic acid,quinic acid,malic acid,vitamin C and citric acid,of which citric acid( 19.16~24.33 mg / g),vitamin C( 2.53~8.80 mg / g) and malic acid( 0.92~2.27 mg / g) were much more than others.There were some differences in composition and content of sugar and organic acid among five black currant varieties.Hanfeng exhibited the highest levels of fructose and glucose in comparison to the other cultivars.The berries of Aoyibin contained highest citric acid in all the cultivars. Vitamin C and malic acid were richest in berries of Hanfeng.The value of sweetness / total acids was an important indicator influencing the sweet and sour flavors of black currant fruit.The sweetness / total acids was from 179.23 to 261.01,and Hanfeng > Danfeng> Suiyan 1st > Heifeng > Aoyibin.
Screening and fermentation optimization of a high-yield-astaxanthin-producing Phaffia rhodozyma
HU Xiang- dong, PAN Ling- yan, YE Mao, HU Wei-qing
2016, (05): 142-147. doi: 10.13386/j.issn1002-0306.2016.05.019
Abstract(106) PDF(341)
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Objective: To screen out a high- yield- astaxanthin- producing Phaffia rhodozyma and optimize the culture medium conditions.Method: Phaffia rhodozyma strain( P.rhodozyma 02) was used as original strain treated with UV- Li Cl and60Co- γ mutagenesis respectively.Mutant strains with higher astaxanthin productivity were screened out and used as the starting strains for genome shuffling. After 5 rounds of protoplast fusion,obtained the best recombinant with further high yield of astaxanthin.The optimum culture medium conditions was obtained by adding natural promoter rich in synthetic precursor of astaxanthin to the medium and optimizing the parameter of culture medium.Result: a high- yield- astaxanthin- producing recombinant F5- 9 was obtained and the optimum culture medium conditions were: glucose 30.0 g / L,peptone 3.0 g / L,yeast extract powder 7.0 g / L,( NH4)_2SO45.0 g / L,Mg SO4·7H2O 2.75 g / L,KH2PO4 1.5 g / L,Ca Cl2·2H2O 0.2 g / L,carrot juice 150 mg / L. Eventually the astaxanthin production reached at( 83.39 ± 1.03) mg / L,which was 17.56 times than the original strain. Conclusion: The traditional mutation and genome shuffling can significantly improve the yield of astaxanthin and there is room for further improvement in the yield of astaxanthin by adding natural promoter rich in synthetic precursor of astaxanthin carrot juice into culture medium.
Screening of main microorganism from Kefir Grain and analysis of femented milk using mixed microsapsule pure cultures
ZHONG Hao, WANG Liang, LIU Ke-ying, GUO Ai-zhen, HU Man, LIU Peng- long, QI Xiang-hui, CAI Mei-hong
2016, (05): 148-153. doi: 10.13386/j.issn1002-0306.2016.05.020
Abstract(69) PDF(235)
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Kefir grain,as a complex system of microbial symbiosis,contains many useful microorganisms. The research focused on the main microbial composition of kefir grains and the preparation of a microbial starter culture.According to the colony forms and biological properties,the kefir grain samples were consisted of two strains of yeast,three strains of lactic acid bacteria( LAB) and two strains of acetic acid bacteria( AAB). After sequencing the 16 S r DNA sequence of the seven strains,it can be concluded that the yeasts were identified as Kluyveromyces marxianus and Pichia kudriavzevii,LAB were Lactobacillus pontis and Lactobacillus kefiri,AAB were Acetobacter lovaniensis and Acetobacter cibinongensis. Further,the isolated strains were cultivated and microencapsulated.After the microcapsules were mixed and fermented in milk,the performance of the nutrition contents and volatile components and the property of antimicrobial activity were very similar to the original kefir grains.
Breeding of antagonistic bacteria against Penicillium expansum and study on its inhibition mechanism
FU Rui- min, XING Wen-hui, ZHANG Hong, ZHANG Li-qin, CHEN Wu-ling
2016, (05): 154-158. doi: 10.13386/j.issn1002-0306.2016.05.021
Abstract(47) PDF(173)
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To breed the antagonistic strain which can inhibit Penicillium expansum effectively,and discuss its antibacterial mechanism preliminarily.An antagonistic strain BA-16,which could inhibit Penicillium expansum,was isolated from apple surface and identified based on phenotypic,physiological,biochemical and phylogenetic( 16 S r DNA) studies.In order to enhance its antagonistic capability,the mutation of BA-16 was carried out by using low energy N+implantation.Double enzyme reaction system was used to detect the phospholipase A( PLA) activity of Penicillium expansum under the action of wild- type antagonistic strain and its mutant. The strain BA- 16 was identified as Bacillus amyloliquefaciens.After the low energy N + implantation,the mutant BA-16-8,which showed the strongest antagonist capability and stable hereditary stability was selected out. In phospholipase activity detection,mutant showed stronger inhibition against PLA activity secreted by Penicillium expansum than its wild-type strain. Moreover,as the concentration of fermentation broth increased,the inhibition effect enhanced,which indicated that it was possibly the inhibitory mechanism of antagonistic strain against Penicillium expansum. The mutant BA-16-8 will be a potential biological control agent against apple blue mold decay.
Study on unteraction mechanism of antiyeast substance produced by lactobacillus and the yeast DNA
CHEN Zhong- jun, LIU Jing
2016, (05): 159-162. doi: 10.13386/j.issn1002-0306.2016.05.022
Abstract(56) PDF(123)
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Two strains of lactobacillus ALAC- 3 and ALAC- 4 being of strong antiyeast ability were studied. Taking Candida albicans as the indicator strain,the interaction of antiyeast substance produced by lactobacillus and yeast DNA was investigated by ultraviolet spectrometry and fluorescence spectrometry. The results showed that the ultraviolet absorption value was decreased significantly and hypochromism were observed after adding anti-bacterial substances.With the extension of time,the ultraviolet absorption value was increased and hyperchromism were observed. The fluorescence intensity was decreased after adding anti- bacterial substances. When anti-bacterial substances and EB- DNA was reacted with each other,the fluorescence intensity was decreased significantly. And the fluorescence intensity was increased after EB and anti- bacterial- DNA was reacted. It indicated that there was the competition of anti- bacterial- DNA and EB- DNA in the solution system.
Effect of overexpression of glucose dehydrogenase on hydroxyfatty acids production of Escherichia coli
WANG Xiang- wei, XING Xiang, MA Qing- lin
2016, (05): 163-166. doi: 10.13386/j.issn1002-0306.2016.05.023
Abstract(72) PDF(101)
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A metabolic pathway to synthesize hydroxyfatty acids( HFAs) from glucose was constructed. But the reducibility( NADPH) imbalance hampers its application. In order to increase the yield of HFAs,the glucose dehydrogenase( GDH) from Bacillus megaterium was cloned and a NADPH and HFAs co- product strains was built to solve the reducibility imbalance in cell. Under shake- flask conditions,this recombinant strain produced173.9 mg / L HFAs.The research laid the foundation in industrial applications for obtaining engineered Escherichia coli to produce HFAs with high production.
Screening and identification of antioxidant producing marine- source actinomycetes
QIN Man- man, ZHANG Xue- mei, WANG Xiao- jie, FENG Zi- jun, LIU Ying, QIAN Zhong-ji, WANG Ya-ling
2016, (05): 167-170. doi: 10.13386/j.issn1002-0306.2016.05.024
Abstract(92) PDF(212)
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Actinomycetes were isolated from the gastrointestinal tract of four kinds of marine animals by classical culturing technique.Actinomycetes was primarily screened with the method of UV- visible spectrometry to detect the antioxidant activity,then four radical scavenging( DPPH radical,hydroxyl radical,superoxide radical and alkyl radical) were further determined by JES- FA electron spin resonance( ESR) spectrometer.Finally,strains with higher antioxidant activity were identified by 16 S r DNA. Results showed that 37 actinomycetes were acquired,and DPPH radical scavenging rates of seven strains were found over 50% by primarily screening method,and DPPH radical scavenging,hydroxyl radical scavenging,superoxide radical scavenging,alkyl radical scavenging of CH16 and CH38 were higher than 50% by ESR method. Also the strain CH16 and CH38 were identified as Amycolatopsis rifamycinica and Amycolatopsis sp.,respectively. This research can provide reference for collecting having antioxidant activity marine actinomycetes resource and further development.
Isolation,identification and spoilage ability analysis on the particular spoilage bacteria of penaeus vannamei in the ice temperature storage
XIE Li- dan, LI Lei- lei, WANG Su- ying, DONG Shi-rui
2016, (05): 171-176. doi: 10.13386/j.issn1002-0306.2016.05.025
Abstract(93) PDF(229)
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In order to isolate and identify penaeus vannamei,s spoilage bacteria and measure their spoilage ability in ice temperature storage conditions,the freezing point of penaeus vannamei was determined based on freezing experiment and the spoilage bacteria were separated from penaeus vannamei which was stored under the temperature between 0 ℃ and the freezing point,the isolated microbes were identified by morphological observation and molecular biology methods.The separated spoilage bacteria were inoculated into sterilized shrimp juice,hydrogen sulfide,degradated proteins and volatile base nitrogen( TVB- N) were selected to evaluate the spoilage ability.The results showed that 12 strains of spoilage bacteria were isolated from penaeus vannamei,they were Shewanella hafniensis,Acinetobacter johnsonii,Planoccoccus citreus,Bacillus cereus,Acinetobacter beijerinckii,Enterobacter hormaechei,Arthrobacter bergeri,Bacillus licheniformis,of which X1 and X10 may be a potential new species or genus. In ice temperature storage conditions,dominant spoilage bacteria leading to the corruption of penaeus vannamei were Shewanella hafniensis,X1,Acinetobacter johnsonii and Acinetobacter beijerinckii.
Construction of composite microbial systems and its effect on corn stalk pretreatment
WEI Ru- teng, HOU Hong- ping, BAI Chun-yan
2016, (05): 177-182. doi: 10.13386/j.issn1002-0306.2016.05.026
Abstract(59) PDF(189)
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The enzyme production of Bacillus T7.0,Aspergillus niger Z34,and Trichoderma reesei,as well as the multi fermentation of these three strains were studied to explore the effect of inoculation sequence and proportion on the enzyme activity.Corn stalks were preprocessed by Candida lipolytica with optimization of pretreatment conditions,using CMC enzyme activity and FPA enzyme activity as index. The results showed that Bacillus T7.0 should be inoculated 12 h after the simultaneous inoculation of Aspergillus niger Z34 and Trichoderma reesei,and the ratio of Aspergillus niger Z34,Trichoderma reesei,and Bacillus T7.0 was 2 ∶ 1 ∶ 2. The optimal conditions of corn stalk pretreatment using Candida lipolytica was to preprocess 36 h with 2% inoculation scale and a 30- mesh sieve for stalk filtration.After this treatment,CMC enzyme activity reached 404.28 U / m L.
Influence of multiple stresses on the survival and cellar constituent of Tetragenococcus halophilus CGMCC 3792
HE Gui- qiang, FENG Xiao, WU Chong- de, HUANG Jun, ZHOU Rong-qing
2016, (05): 182-186. doi: 10.13386/j.issn1002-0306.2016.05.027
Abstract(99) PDF(131)
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In this study,the influence ofsingle- stress( acid,heat,or salt) and cross- protection on the survival of Tetragenococcus halophilus CGMCC 3792 was investigated. The results indicated that cells were pre- adapted at p H4.0 or 45 ℃ for 60 min,and then acid challenged at p H2.5 for 60 min,and the survival rate increased 10.6- fold and 8.8- fold,respectively. Analysis of membrane fatty acids and intracellular amino acids in acid- adapted cells showed that unsaturated fatty acids18∶ 1n- 9 and 18 ∶ 2n- 6,9 were 2.3- fold and 2.0- fold higher than that in cells directly subjected to lethal acid stress,respectively. In addition,the intracellular concentrations of glutamate,aspartate,leucine,and isoleucinewere 2.5- fold,2.4- fold,2.2- fold and 2.7- fold higher than those in control cells,respectively. Results presented in this study may contribute to further elucidate the physiological mechanisms employed by T. halophilus during environmental stresses.
Biological sensors based on nano magnetic beads applied in rapid detection of salmonella
SHEN Jing, MENG Xue, NA Mei- ling, XU Xiao- li, ZHANG Jing- sheng
2016, (05): 187-190. doi: 10.13386/j.issn1002-0306.2016.05.028
Abstract(50) PDF(214)
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By coupling salmonella monoclonal antibody with carboxyl magnetic beads,immunomagnetic beads were produced,which were used as NMR molecular probes and biological sensors,pathogenic bacteria specially captured and detected in the samples so as to create a more rapid method to detect salmonella.Different sample solutions were put into the nuclear magnetic resonance apparatus to detect the spin relaxation time( T2) and examine the influence of different conditions to the value of T2. The experiment found that the sample value of T2 was influenced by the volume of immunomagnetic beads,the choice of buffer solution and the time of capturing.Through optimization experiment,curve variations T2 under different conditions were drawn with a result of ideal capturing conditions.Under the conditions that the capturing buffer solution was phosphate buffer solution( PBS)( 0.01 mol/L,p H7.4),the volume of immunomagnetic beads was 50 μg and the blending capturing time was 1.5 h,the curve of the sample value of T2 was perfect,detection linear range being 10~410~7CFU / m L.A new method and approach was provided by this research,which was helpful to shorten the detection time and process and opened an immense space for the study of low field nuclear magnetic resonance.
2016, (05)
Abstract(25) PDF(51)
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Effect of the processing technology on the quality of potato powder noodles
GUO Xiang- xiang, CHANG Yue, LI Xue- qin, ZHANG Ya-ping
2016, (05): 191-195. doi: 10.13386/j.issn1002-0306.2016.05.029
Abstract(62) PDF(977)
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Effect of the addition of potato powder,mixing time,proofing temperature,proofing time on the quality of potato powder noodles were studied in this paper. The experimental results showed that: when the addition of potato powder was 15%,mixing time was 15 min,proofing time was 20 ℃,proofing temperature was 40 min,the noodles had the best texture and sensory quality. And the indexes of potato powder noodles were as follows: the cooked loss was 8.97%,the maximal tensile strength was 17.48 g,the sheared hardness was 170.36 g,the sensory evaluation score was 95 points.
Extraction of flavonoids from valerian optimized by response surface method
LU Zhong- ying, CHEN Shi-xue, LI Yan-qing, YAO Yuan-yong, LU Dao-wang, XING Ming-ming
2016, (05): 196-200. doi: 10.13386/j.issn1002-0306.2016.05.030
Abstract(67) PDF(142)
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The extraction process of flavonoid compounds originated from Valeriana ofecnilis( produced from Guizhou province) was investigated using ethanol as the extraction solvent. Method: Four factors,including concentration of Ethanol,ratio of raw material to solvent,extracting temperature and time,were optimized by response surface method.The optimum conditions were as follows: the concentration of ethanol was 53.0%; ratio of material to solvent was 1 ∶ 29 g / m L; extraction temperature was 73 ℃ and extraction time was 26 h. Under the optimum conditions,the difference of between real value of 2.133% and theoretic value in rate of extraction was about 3.5%. Conclusion: Response surface method was a reliable tool to optimize the extraction of flavonoid compounds from Valeriana ofecnilis.
Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity
GU Wei, XU Yong- jian
2016, (05): 201-206. doi: 10.13386/j.issn1002-0306.2016.05.031
Abstract(87) PDF(221)
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In order to preparation ACE inhibitory peptide from Hippocampus and determination antioxidant capacity,this article compare the relationship between the peptide and ACE,the Papain were selected out from 5proteases to hydrolyse seahorse protein.On the basis of single- factor experiments,the key parameters of Papain were optimized by Response Surface Method for preparation ACE inhibitory peptides,the operating conditions were: enzyme to substrate( E / S) ratio of 5%,hydrolysis time of 7.5 h,p H of 7.7,hydrolysis temperature of 59 ℃;under this condition,the degree of hydrolysis( DH%) was 20.41% ± 0.12%,ACE inhibitory activity of IC50 was 1.897± 0.072 mg / m L. The hydrolyzate was divided into five fractions through Sephadex G- 15,where component 3( PH-I3),component 4( PH- I4) and component 5( PH- I5) had good activity and the IC50 of each fraction was0.896 mg / m L,0.982 mg / m L and 0.814 mg / m L; the anti- oxidation experiments of five fractions,the components can scavenging DPPH.,hydroxyl radicals and chelating with the Fe2 +significantly. Therefore,the PH- I prepared ACE inhibitory peptides both hypotensive and antioxidant functions,which had great significance in the development of functional foods.
Optimization of enzymatic hydrolysis conditions for extracting sulforaphane from waste of carmine radish
YANG Hui, ZHAO Xue- qin, LI Chang- man, SUN Zhong- lei, LI Yu, LI Min, DENG Xin, HU Wei
2016, (05): 207-211. doi: 10.13386/j.issn1002-0306.2016.05.032
Abstract(88) PDF(252)
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In this study,sulforaphane was extracted from the waste of carmine radish.In order to enhance the yield of sulforaphane,enzymatic hydrolysis conditions of glucosinolates in waste of carmine radish were optimized.Based on single- factor experiments,the effects of four factors( the hydrolysis temperature,hydrolysis time,amount of VC,p H value) on the yield of sulforaphane were investigated by response surface methodology.Experimental results showed that,when the hydrolysis temperature was 31 ℃,hydrolysis time was 7.7 h,amount of VCwas0.24 mg / kg,p H was 5.6,the yield of sulforaphane was the highest with the value of 0.05613%,which were according with the predicted value of model.This indicated that extraction conditions which analyzed by response surface method were more reliable.
Extraction and physicochemical properties of soluble protein from Moringa leaves by ultrasonic and microwave
LV Xiao- ya, BAI Xin-peng, WU Zeng-li, YANG Hui-qiang, XIONG Gui-lin
2016, (05): 212-216. doi: 10.13386/j.issn1002-0306.2016.05.033
Abstract(122) PDF(517)
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To study the extraction and physicochemical properties of soluble protein from Moringa leaves.Application of ultrasonic and microwave assisted extraction of protein was studied using dry Moringa leaves as a raw material by single factor experiment.The best extraction conditions were determined by Box- Behnken center united experimental design as follows: the ratio for material and liquid was 1∶ 160( g / m L),microwave power of 40 W,extracting time of 127 seconds,p H value of 11,under which the yield of protein in the extracts reached 40.11 mg / g.Amino acid analysis showed that content of essential amino acids of Moringa leaf protein was 280.7 mg / g. The content of sulfur amino acid was high. The first limiting amino acid( LAA) was threonine. Differential scanning calorimetry( DSC) analysis showed that the soluble protein thermal denaturation temperature of Moringa leaf was113.7 ℃.
Study on processing optimization and texture properties of cold fresh noodle with west celery
ZHOU Ming, LI Dong- ming, SHEN Yong-gen, ZHENG Guo-dong
2016, (05): 217-221. doi: 10.13386/j.issn1002-0306.2016.05.034
Abstract(91) PDF(274)
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To enrich species of cold fresh noodles and improve its nutritional quality,the effects of west celery pulp,egg liquid,edible alkali and aging time on the sensory quality of noodles were studied with celery pulp and wheat flour as the main ingredients.On the basis of the single factor experiment,the L9( 3~4) orthogonal test was performed for optimizing the manufacture processing of noodles and correlation between sensory evaluation and textural properties of noodles was further investigated. The results showed the optimum conditions for cold fresh noodles with celery were as follows: wheat flour 100 g and salt 2% as a reference,celery pulp 32%,egg liquid 6%,edible alkali 0.26%,and aging time 10 min.The linear regression model between textural properties and sensory evaluation score was: y( sensory evaluation score) =- 18.083- 0.012X1( hardness) + 28.320X2( springiness) + 0.028X3( chewiness) + 0.283X4( gumminess) + 0.155X5( tensile resistance).Noodles produced under optimum conditions had good taste with unique flavor of west celery. At the same time,there was a closely correlative relationship between sensory evaluation and textural properties,which indicated that texture determination could be used to evaluate quality of cold fresh noodles with west celery.
Optimization of flavonoids extraction from jackfruit peel by response surface methodology
DENG Meng- qin, HE Xia- yi, HE Mu- yi, SONG Xian- liang, HUANG Wei, LIN Xiao-ying
2016, (05): 222-227. doi: 10.13386/j.issn1002-0306.2016.05.035
Abstract(98) PDF(310)
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Flavonoids was extracted from jackfruit peel with the use of ethanol,and the effect of factors on the yield of jackfruit peel flavone was investigated,including liquid ratio,ethanol concentration,extraction time and extraction temperature.The response surface experiment design and multiple quadratic regression analysis were ordered to optimize the extraction technology.The results showed that the optimum conditions was as follows: 76% ethanol concentration,solid- liquid ratio and( g / m L),extraction temperature 68 ℃,extracting time 2 h.Flavonoids extraction quantity iof 23.512 mg / g was obtained from verified experiment,and the DPPH free radical scavenging capacity of flavonoids was equal with vitamin C. Nevertheless,the influence order was: extraction temperature > solid- liquid ratio > ethanol concentration > extraction time.Therefore,relatively high flavonoids yield was achieved from jackfruit peel,and the flavonoids had a favourable antioxidant capacity.
Optimization of fermentation process of Chaenomeles sinensis Glutinous Rice Wine
WU Fang- fang, PENG Bo, GONG Hao, WU Cai-e, FAN Gong-jian, LI Ting-ting
2016, (05): 227-231. doi: 10.13386/j.issn1002-0306.2016.05.036
Abstract(107) PDF(273)
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Chaenomeles sinensis glutinous rice wine was brewed by fed- fermentation using Chaenomeles sinensis and glutinous rice as raw materials. The optimal koji and yeast were prepared by screening. Based on this,the fermentation process of Chaenomeles sinensis glutinous rice wine was optimized by Box- Behnen. The effects of temperature,additive amount of yeast and initial p H on alcoholic strength and distillation yield were determined.The results showed that koji 3 was suitable for glutinous rice saccharification,and the higher contents of reducing sugar and saccharifying enzyme can be obtained. Yeast 2 was suitable for the fermentation of Chaenomeles sinensis glutinous rice wine,and the alcoholic strength reached 32.8%.The fermentation conditions of Chaenomeles sinensis glutinous rice wine were as follows: fermentation temperature: 17.9 ℃,initial p H: 4.50,yeast dosage: 0.22 g / kg.Under this condition,the alcohol arrived at 19.6% vol and the liquor yield was up to 45.3%.
Study on the process of microwave- assisted extraction of Suaeda salsa seed oil
JIN Li- zhu, XU Wei, SHAO Rong, ZHU Yue-zhao, LIAO Chuan-hua
2016, (05): 232-237. doi: 10.13386/j.issn1002-0306.2016.05.037
Abstract(34) PDF(204)
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The Suaeda salsa seed oil was extracted from Suaeda salsa powder by microwave- assisted extraction using petroleum ether( 60 ~ 90 ℃) as the extraction solvent. The extraction process of Suaeda salsa seed oil was optimized with the response surface method based on the single factor experiments.The composition and relative content of fatty acid were analyzed by the gas chromatography- mass spectrometry( GC- MS). Then,the acid value,iodine value,saponification value and peroxide value were measured by the national standards.The optimal extraction conditions were as follows: 268 W of microwave power,12 min of extraction duration and 33∶ 1( m L / g) of solvent / solid ratio. Under the optimized conditions,the yield of Suaeda salsa seed oil was 19.79% ± 0.29%. The major fatty acids were unsaturated fatty acids,such as linoleic acid( 71.04%) and oleic acid( 13.86%),which showed high nutritional value of the Suaeda salsa seed oil.The results of the physico- chemical properties were as follows: 1.90 mg KOH / g of acid value,149.9 g I /100 g of iodine value,192.1 mg KOH / g of saponification value and2.55 mmol / kg of peroxide value,all these were in line with the standard of edible vegetable oil. It proved that the Suaeda salsa seed oil could be used to develop the health edible oil. The results would lay the foundation for the development and utilization of Suaeda salsa.
Pilot study on saccharides recovery from sweet potato starch processing wastewater by combined process of ultrafiltration and nanofiltration
CUI Chun- yue, LIU Ren- chang, ZHENG Qing- zhu
2016, (05): 238-241. doi: 10.13386/j.issn1002-0306.2016.05.038
Abstract(53) PDF(261)
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The pilot scale test was carried out on the technical feasibility of polysaccharide recovery from sweet potato starch processing wastewater by combined process of ultrafiltration( UF) and nanofiltration( NF),concretely,the influence factors including operating pressure,influent flow,operating time on NF membrane separation effect were investigated and the cleaning parameters of NF membrane was optimized by orthogonal experiment. The UF membrane( 60 ku) was used as pretreatment and the removal ratio of protein was 94.1% with operating pressure of 0.2 MPa,influent flow of 550 L / h. The concentration of polysaccharide in NF membrane permeate was 4.8 mg / L as well as the rejection rate of polysaccharide and COD highly reached 98% and 85.2%respectively with operating pressure of 0.3 MPa,influent flow of 450 L / h,operation time of 3 h. Orthogonal experiment indicated that the cleaning time,the kind and concentration of cleaning agent would lead to an enhanced recovery rate of NF membrane flux( p < 0.01),however,the cleaning temperature had no significant effect( p > 0.05). According to significant degree of cleaning parameters impacted on recovery of NF membrane flux,it was sorted by cleaning time > kind of cleaning agent > concentration of cleaning agent > cleaning temperature.The recovery rate of NF membrane flux reached 92.1% under optimum conditions that the alkaline protease concentration was 0.06%,cleaning time was 15 min and the cleaning temperature was 30 ℃.
Application of response surface methodology in development of the purple potato tenacity biscuits
MA Teng- fei, TIAN Yan-ji, WU Xian-hui, ZHANG Zhong-qiang, WANG Li-xia
2016, (05): 242-247. doi: 10.13386/j.issn1002-0306.2016.05.039
Abstract(72) PDF(381)
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Purple sweet potato powder and low gluten flour were used as the main raw materials in this experiment.The addition of purple sweet potato powder,white sugar,edible oil and egg yolk were taken as independent variables.On the basis of the single- factor test and according to Box- Benhnken design,the interaction of independent variables and their influence on sensory evaluation score of purple sweet potato biscuits were investigated. The production forum of purple sweet potato biscuits was optimized by response surface methodology.The results also showed that the optimum parameters of the experiment were purple sweet potato powder 10.70 g,low gluten flours 39.30 g,white sugar 18.64 g,edible oil 10.03 g,egg yolk 8.26 g,baking powder0.5 g and the amount of water.The biscuits were of the best quality under the baking temperature of 140 ℃ for10 min. They were agreeably sweet,crisp,uniformed in surface color without burning.
Study on the extraction technology of polysaccharide in water chestnut peel by cellulase
WANG Jian- hong, LI Di
2016, (05): 248-251. doi: 10.13386/j.issn1002-0306.2016.05.040
Abstract(99) PDF(319)
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With low- temperature baked water chestnut peel as raw material,the polysaccharide was extracted from the water chestnut peel by cellulase. The effect of the p H,the amount of cellulase,the liquid- solid ratio,the enzymolysis temperature,and the enzymolysis time,on the extraction of polysaccharide,were studied by the single factor experiments and the orthogonal tests. The results showed that when the p H was 5,the amount of cellulase was 2.0%,the liquid- solid ratio was 30∶ 1 m L / g,the enzymolysis temperature was 60 ℃,the enzymolysis time was2 h,the extraction rate reached the maximum. Under the optimal conditions,five parallel experiments were carried out and the extraction rate could reach 32.33%,which was highly more than the extraction rate of 18.31% of water extraction method at the same conditions.The reproducibility of the experiments was good.So the cellulase method used for extraction of polysaccharide in water chestnut peel,was one kind of promising extracting method.
Study on the optimization for the extraction and antioxidant activity of polysaccharide from cordyceps militaris by subcritical water
YANG Wen- ya, LI Chang- zheng, ZHANG Hai- hui, ZHANG Di, CAI Mei- hong, WANG Jia, DUAN Yu- qing
2016, (05): 252-257. doi: 10.13386/j.issn1002-0306.2016.05.041
Abstract(59) PDF(308)
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The extraction condition of polysaccharide from cordyceps militaris by subcritical water was optimized using the single factor and response surface methodology and composition analysis and determination of antioxidant activity of polysaccharide from cordyceps militaris were studied. The results showed that the optimum extraction parameters obtained from response surface analysis were as follows: the ratio of polysaccharide in the extracts was 7.13% at p H value 8,180 ℃ for 13 min with the liquid- solid ratio of 21∶ 1( m L / g).Compared with the traditional hot water extraction,subcritical water extracting polysaccharide from cordyceps militaris had obvious advantage in saving time,extraction ratio( the methods of alkaline water was 7.13%,180 min).Cordyceps militaris polysaccharide by traditional hot water extraction and subcritical water extraction had certain reducing power and the role of the DPPH· clearing IC50 value concentration were 0.324 mg / m L and 0.314 mg / m L.Infrared spectrometry analysis showed that polysaccharide from cordyceps militaris by hot water extraction and subcritical water extraction had the same structure features.
Optimization of enzymolysis technology for preparation of antioxidant peptides from dandelion seeds- derived proteins by response surface methodology
ZHANG Yang, HU Lei, WANG Shao- yun, HONG Jing
2016, (05): 258-262. doi: 10.13386/j.issn1002-0306.2016.05.042
Abstract(84) PDF(209)
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The aim of this study was to optimize the hydrolysis technology of preparation of antioxidant peptides from dandelion seeds protein using response surface methodology( RSM). The protein extracted from dandelion seeds was hydrolyzed by alcalase and antioxidant activity of the hydrolysates was evaluated by DPPH radical scavenging activity. Effects of p H,substrate concentration,enzyme / substrate ratio and temperature on DPPH scavenging activity of hydrolysates were evaluated. Based on the results of the single factor experiments,a procedure optimized using the response surface analysis with three factors( p H,enzyme / substrate ratio and hydrolysis time) was conducted in order to obtain the optimal enzymolysis condition. The quadratic term model of the enzymatic preparation technology was established and the reliability was verified.The interaction effects of p H,enzyme / substrate ratio and time were investigated,and the optimal hydrolysis condition was obtained and checked out experimentally.The results indicated that the effect order of the three factors on antioxidant activity of protein hydrolysates was p H > enzyme / substrate ratio > hydrolysis time,and the optimal enzymolysis conditions were time of 4.90 h,p H8.5 and enzyme / substrate ratio of 7.80%. Under the optimal enzymolysis conditions,DPPH radical scavenging rate of the hydrolysates was 79.13%,which indicated that the protein hydrolysates possessed strong antioxidant activity.
Extraction of total flavonoids from leaves of Indocalamus using inner ebullition method
YUE Wei, LI Gang
2016, (05): 263-267. doi: 10.13386/j.issn1002-0306.2016.05.043
Abstract(88) PDF(178)
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Objective: To explore the optimum extraction process of total flavonoids from leaves of Indocalamus by inner ebullition method. Methods: Through single- factor experiments of desorption / extraction process and the orthogonal experiments,the optimal extract conditions of the total flavonoids from leaves of Indocalamus by using inner ebullition method was studied. The method was also compared with reflux method,ultrasonic method and microwave method.Results: The optimal desorption conditions were as follows: solid- liquid ratio was 1 ∶ 3,ethanol concentration was 90%,the resolution time was 25 min. The optimal extraction conditions were: solid- liquid ratio was 1∶ 30,the temperature was 85 ℃,ethanol concentration was 30%,the extraction time was 5 min.The yield of total flavonoids was 2.05%,the content of isoorientin and orientin was 1.656,0.454 mg·g-1.Comparing with reflux method,ultrasonic method and microwave method,the inner ebullition method had no significant difference of yield of flavonoids,but lesser amount of ethanol and cheaper cost.
Optimization of ultrasonic- assisted extraction of total polyphenols from huai chrysanthemum by response surface analysis
FAN Yan- ge, ZHANG Juan-mei, HUANG Zuo-hua
2016, (05): 268-272. doi: 10.13386/j.issn1002-0306.2016.05.044
Abstract(91) PDF(223)
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Response surface methodology was applied to optimize ultrasonic- assisted extraction process of total polyphenols from huai chrysanthemum based on single experiments.Ultrasonic power,extraction times and ratio of solid and liquid were selected for central composite design( CCD). The response surface method was used to optimize the huai chrysanthemum the extraction process of total polyphenols.The results indicated that the optimal process conditions were as followings: ultrasonic power was 225 W,extraction time was 40 min,the ratio of liquid and solid was 23.5∶ 1( m L / g).Under these optimized conditions,the yield of total polyphenols was up to 76.53 mg /g.These researches provided some useful and valid reference for the further study of huai chrysanthemum.
Optimization of extraction technology of reducing the concentration of aluminum in salted jellyfish and effects on its quality
GUO Rui, ZHENG Ming-jing, LIN Yu, LUO Lian-zhong, ZENG Shao-xiao
2016, (05): 273-276. doi: 10.13386/j.issn1002-0306.2016.05.045
Abstract(55) PDF(255)
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Alums need to be added to the processing jellyfish,which resulted in high aluminum residue problems.In order to reduce the aluminum content in the salted jellyfish,the effects on dealumination of salted jellyfish using water were studied in this paper and the composition change of dealuminated jellyfish was analyzed. The results showed that under the way of stirring,using 1% acetic acid solution with solid- liquid ratio of 1 ∶ 5 for 30 min and changing the water twice,the jellyfish aluminum residue( wet base) can be reduced to 15.497 mg / kg,which met the regulations of the aluminum residue of fishery products and its products. The optimum processing can singnificantly decrease of some metal elements in jellyfish,such as calcium,manganese,iron. The optimum processing can significantly reduce processing costs,improve the quality of jellyfish products and provide the technical support for the production and processing of jellyfish products.
Study on the preparation and characterization of antibacterial sodium carboxymethyl cellulose nanocomposite film
WANG Hui, SUN Hong- yuan, HE Jie- yu, SHAO Dong- xu
2016, (05): 277-280. doi: 10.13386/j.issn1002-0306.2016.05.046
Abstract(71) PDF(449)
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Sodium carboxymethyl cellulose( CMC- Na)- based nanocomposite films with natural antibacterial cinnamaldehyde and different contents of nano- montmorillonite( MMT) were fabricated by film- casting method.The effects of MMT content on mechanical properties,water vapor transmittance,transparency,cinnamaldehyde release ability and antimicrobial properties of the films were studied. The results showed that the tensile strength and elongation at break of the were film increased first and then decreased with the increase of MMT content,and the tensile strength reached the maximum at 4% MMT content.Water vapor transmittance and transparency were reduced gradually with the increase of the MMT content. MMT was good barrier to the diffusion and release of cinnamaldehyde in film.The CMC- Na films containing MMT maintained high antibacterial activity with the extension of storage time,and the antibacterial activity of films without MMT was reduced greatly because more cinnamaldehyde volatilized. Conclusion: nano montmorillonite can effectively control the release of cinnamon in CMC- Na film.
2016, (05)
Abstract(29) PDF(16)
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Analysis of motivation and reason for Economically Motivated Adulteration in food company
LUO Ji- yang, WANG Xin, LI Hui-fang, XIAO Shi-qing, GAO Yang, LI Li
2016, (05): 281-282. doi: 10.13386/j.issn1002-0306.2016.05.047
Abstract(89) PDF(251)
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As a behavior that might lead to food safety risk,Economically Motivated Adulteration( EMA) have caused great health and economic losses to consumer.In this study,the motivation and reason analysis of legal and illegal food company with EMA were researched by cost- profit method. Results showed that there was significant difference in motivation and reason of legal and illegal food company with EMA,therefore,legal and illegal food company with EMA should be prevented by different control mechanism and model.
Study on the high- throughput detection of cadaverine
ZHANG Hong, MA Wei- chao, CHEN Ke- quan
2016, (05): 283-286. doi: 10.13386/j.issn1002-0306.2016.05.048
Abstract(95) PDF(188)
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In this paper,to develop a high- throughput bioamine detection method based on spectrophotometry,the cadaverine concentration in a whole- cell bioconversion solution was determined,and the extracting agent,reaction temperature and time were optimized. The results showed that the use of p- xylene as the extraction agent was more conducive to eliminate the influence of the L- lysine on bioamine detection,and the optimal conditions for the derivatization of cadaverine with 2,4,6- trinitrobenzene sulfonic acid( TNBS) were 42 ℃ and 6 min. By using this method,a standard curve with a correlation coefficient( R2) of 0.9988 was obtained,and the linear range was 4.176~20.88 μg.The results of validation studies showed that,this method was precise( RSD = 1.722%) and reproducible( RSD = 6.414%),and the recovery was 100.5%. This method was simple,time- saving and suitable for the conventional rapid quantitative detecting of biogenic amines.
Study on detection of Chinese sausage using hyperspectral imaging technique
LIU Shuo, GUO Pei- yuan, YANG Kun- cheng, ZHAO Jun- hua
2016, (05): 287-291. doi: 10.13386/j.issn1002-0306.2016.05.049
Abstract(55) PDF(109)
Abstract:
Based on Chinese sausage,it has a discussion about the feasibility of hyperspectral imaging technique for detecting acid value.To deal with hyperspectral data by MNF( Minimum Noise Fraction Rotation) transform,PPI( pixel purity index) index calculation,n- D Visualizer,the“pure”reflection spectrum information were collected.Principal component analysis were used to obtain the principal component images.To compare with weight coefficient of the second principal component images,the the characteristic wavelengths were 943.28,1003.20,1136.53,1240.03,1326.95,1477.64 nm.Choosing 1000 to 1500 nm wavelength range as the spectral analysis area.PLS modeling method was used to combine hyperspectral data with acid value practical values.The studies developed the calibration model using first derivative and SG( 17) adding vector normalization、second derivative and SG( 21)adding vector normalization. The RMSECV and R2 of calibration were 0.28,0.97 and 0.31,0.96 separately,and the RPD of prediction were 2.92 and 2.89 separately.Overall,the best prediction result was based on PLS established by first derivative and SG( 17) adding vector for AV detection.The average of repeatability standard deviation and relative error were 0.22 and 10.32%.Therefore,hyperspectral imaging technique could be used to detect acid value on Chinese sausage.
Change of pork flavor on endogenous lipase by electronic nose
MENG Xin, YAO Xiao- lei, SHANG Hong- li, SUN Jing, WANG Yu- tian
2016, (05): 292-297. doi: 10.13386/j.issn1002-0306.2016.05.050
Abstract(66) PDF(193)
Abstract:
In order to study the effect of endogenous lipase on the pork flavor,the optimum reaction condition was studied through single factor and orthogonal experiment. The electronic nose was used to detect the changes of pork flavor by different enzyme treatment.The results showed that when the time was 40 min,the amount of enzyme was 30%,temperature was 37 ℃,the pork flavor score reached the highest point by sensory analysis.The composition of sulfides,organic sulfides,aromatic and ethanol was increased significantly,meanwhile,Principal Component Analysis( PCA) and Linear Discriminant Analysis,LDA( LDA) analysis further illustrated that the flavor of pork was effectively improved after adding endogenous lipase in a certain extent.
Determination of the polysaccharide content in origin peach gum by ion chromatography with pulsed ampere detector
SHEN Jie, ZHOU Guang- ming, YU Lu
2016, (05): 298-301. doi: 10.13386/j.issn1002-0306.2016.05.051
Abstract(146) PDF(277)
Abstract:
The ion chromatographic method with pulsed amperometric detectorhad was developed for the determination of peach gum polysaccharide content( rhamnose,arabinose,galactose,glucose,mannose). The analytes were separated on a METROSEP CARB 1( 150 mm × 4.0 mm) anion exchange column with 10 mmol / L Na OH as mobile phase at the flow rate of 1.0 m L / min,and the total analysis time of 22 min. The linear range of rhamnose and mannose was 5.0 to 100.0 μg / m L,the linear range of arabinose,galactose,glucose line arrange was2.0 to 60.0 μg / m L. The detection limits of rhamnose,arabinose,galactose,glucose and mannose( 20 μL injection,S / N = 3) were 0.34,0.18,0.17,0.08,0.39 μg / m L,respectively. The recovery rates ranged from 92.0% to 98.3%,and RSDs of 5 polysaccharide contents ranged from 2.25% to 4.23% after 6 consecutive injections. Therefore,the proposed determination method was derivative- free,simple,fast,effective and sensitive,which facilitates the rapid detection and effective quality control of polysaccharide contents in peach gum.
Comparative study of volatile aroma compounds in eight kinds of natto
LIU Ye, SU Hang, SONG Huan- lu, SU Ke- ran, WANG Xin
2016, (05): 302-307. doi: 10.13386/j.issn1002-0306.2016.05.052
Abstract(107) PDF(344)
Abstract:
In order to compare the difference of volatile compound in different kinds of natto,self- make natto,5kinds of natto from Japan,and 2 kinds of natto from China were analyzed by SPME- GC- O- MS,sensory evaluation,and electronic nose. Results showed that there was no difference between self- make and the other kinds of natto on compound type,but the whole compound content of self- make natto were less than that of natto from Japan,especially ketone and pyrazine,which were more than that of natto from China. By PCA,there was large intersection among self- make,Hokkaido,and Yanjing natto,suggesting that the three kinds of natto had similar middle note.
A comparative study of rapid and high- throughput detection method for total protein,whey protein and casein in human milk
DONG Xue- yan, JIANG Tie- min, LIU Ji- chao, CHEN Li- jun
2016, (05): 308-310. doi: 10.13386/j.issn1002-0306.2016.05.053
Abstract(93) PDF(397)
Abstract:
The contents of human milk total protein,whey protein and casein were determined using Lowry,BCA and Bradford,respectively,and the results were compared with the Kjeldahl. The results showed that both Lowry and Bradford methods were suitable for determination of total protein content,while the whey protein content determined using Lowry method was closer to Kjeldahl. Lowry,BCA and Bradford methods were applicable for determination of the content of casein. Adopt the above- mentioned methods,the contents of human milk total protein,whey protein and casein can be rapidly determined within 1.5 h using only 4 m L human milk. These methods were suitable for the investigation of a large number of maternal and child nutritional status so that it provided the scientific basis for the development of human milk simulated infant formula and infant growth promotion.
Research of evalution the quality of Congou black tea by near infrared spectroscopy
LIU Hong- lin
2016, (05): 311-315. doi: 10.13386/j.issn1002-0306.2016.05.054
Abstract(57) PDF(152)
Abstract:
Objective: This paper gave a new method about evaluating the quality of Congou black tea by near infrared spectroscopy.Methods: There were 240 test samples,180 samples of them used to be a correction stage as the remaining 60 samples a prediction set.Each model is optimized the best waves of the number of segments and best pretreatment method for model inguse to establish the quantitative prediction model by OPUS 7.0software.The smooth points were 17 and dimension was 1.Results: The model predicted a high accuracy which can be used to predict the sensory quality of Congou black tea.The calibration correlation coefficient( Rc) was 96.07% ~98.80%,correcting root mean square error( RMSEC) was 0.148 ~ 0.419; predictive correlation coefficient( Rp) was90.04% ~98.34%,and the RMSEP was 0.105 ~ 0.357. Each model calibration set and prediction set had a higher degree of fit,the out model's prediction accuracy was higher than the other senses several single factor model.Conclusion: The combination of near- infrared spectra of each prediction model to predict the performance had an excellent organoleptic result which established for Congou black tea review quality evaluation.
Simultaneous determination of five nucleosides and bases in Radix Codonopsis by high performance liquid chromatography
WANG Gao-, feng
2016, (05): 315-319. doi: 10.13386/j.issn1002-0306.2016.05.055
Abstract(76) PDF(243)
Abstract:
Ultrasonic assisted extraction and methods of HPLC were established to determine cytidine,uridine,adenine,guanosine and adenosine in Radix Codonopsis. The best extraction condition for Radix Codonopsis was20 times the amount of pure water to extract by ultrasonic for 60 min,and repeat it for 2 times. Samples were separated and determined by a Venusil MP C18( 2)( 4.6 mm × 250 mm,5 μm) using methanol- water system as mobile phase.Flow rate was 1.0 m L·min(- 1),and detection wavelength for fingerprinting was 260 nm with 35 ℃ for column temperature.Mass concentration of 5 components had good linear relation with peak areas( R2> 0.9995).And average recovery rates were from 97.05% to 101.81% with RSD ≤ 3.01%.The contents of nucleosides in Radix Codonopsis from different producing areas were different. The contents of cytidine,uridine,adenine,guanosine,adenosine and total nucleosides in 18 samples were listed as the followings: 68.71 ~ 478.82,171.33 ~ 629.60,33.63 ~140.05,221.31~651.37,143.26~511.78 and 679.87~2011.67 μg / g.The method in this study was easily performed with good precision,stability and reproducibility,accurate and reliable,so it was suitable to simultaneously determine the 5 components of nucleosides and bases in Radix Codonopsis. This provide scientific basis for objectively recognizing material basis of pesticide effect of Radix Codonopsis and developing multi- index evaluation system.
Effect of freezing treatment on the texture,water distribution and pectin content of strawberry
CAO Xue- hui, ZHANG Fang- fang, LI Yu- lu, WANG Dang- feng, ZHU Dan- shi
2016, (05): 320-323. doi: 10.13386/j.issn1002-0306.2016.05.056
Abstract(101) PDF(368)
Abstract:
To study the effect of freezing treatment on the strawberry,the quality of strawberry was investigated by monitoring the changes in cell membrane permeability,pectin content,texture,water existence state at-18 ℃ and-80 ℃,and the correlation between each index was analysized. The results showed that the protopectin,soluble pectin content,harness,sprininess,cohesiveness,gumminess,chewiness,extracellular fluid content,vacuole water content were significantly changed( p < 0.05),compared with fresh strawberry. The changes of the hardness,gumminess,chewiness,the total pectin content,the cell membrane permeability were significant difference between the- 80 ℃ group and- 18 ℃ group( p < 0.05). Correlation analysis showed that the value of hardness was negatively related to the values of cell membrane permeability,soluble pectin content,the fraction of extracellular fluid( p < 0.01),but positively related to original pectin content,the fraction of vacuole water( p < 0.01).
Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing
ZHANG Li, BAO Gao-liang, SUN Bao-zhong, NIU Jun, GUO Zhao-bin, WANG Li, YU Qun-li, XIE Peng
2016, (05): 324-328. doi: 10.13386/j.issn1002-0306.2016.05.057
Abstract(73) PDF(194)
Abstract:
In order to investigate the effect of early postmortem p H change on texture traits of yak meat,p H change and texture profile analysis( TPA) traits of yak meat were determined. The predictive effect of p H change on TPA traits was evaluated by kinetics data analysis and stepwise regression. Results showed that significant change of p H of yak meat occurred within postmortem 24 h with ultimate p H near by 5.5. The 3 parameters of p H model obtained through kinetics data analysis were all selected in the predictive equation. The coefficients of determination( R2) of prediction equations for hardness and chewiness were exceeding 0.85.The parameter of initial p H( pH0) was selected into the regression equations for 4 times.The fitting degrees ranged from 0.64 to 0.93.The relative percent deviation( RPD) for all TPA traits all exceeded 2.0 which indicated prediction model based on early p H changes of yak meat could be applied in estimation of texture traits of yak meat
Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature
REN Yan- fang, HE Jun- yu, LIU Dong, LIU Jin- ping
2016, (05): 329-333. doi: 10.13386/j.issn1002-0306.2016.05.058
Abstract(87) PDF(258)
Abstract:
“Dawuxing ” loquat( Eriobotrya japonica Lindl. cv. Dawuxing) fruits were used to assay the effects of sodium nitroprusside( SNP,a nitric oxide donor) on fruit quality during storage period.The results showed that 0.05 and 0.25 mmol / L SNP inhibited the increase of fruit firmness and water loss,decreased the rot index and browning index,prevented the decrease of soluble solids content( SSC),titratable acidity( TA) and vitamin C( VC) content,and decreased the respiratory rate of fruits. However,0.01 mmol / L SNP treatment had no significant effect on the fruit quality of loquat,and 1.0 mmol / L SNP treatment showed toxicity on loquat,therefore it promoted the senescence and quality deterioration.In conclusion,0.05 mmol / L SNP treatment had the best effect on the freshkeeping of“Dawuxing”loquat.
Improvement of beef quality in the aging process by adding oregano oil into ration
LIU Li- shan, LIU Ting, SHI Lei, ZHOU Rui, WU Jian- ping
2016, (05): 334-337. doi: 10.13386/j.issn1002-0306.2016.05.059
Abstract(41) PDF(207)
Abstract:
In order to investigate the effect of adding oregano oil in ration on beef quality in the aging process,ten Holstein bulls which had similar weight and age were employed in this experment.They were randomly divided into treatment group( added oregano oil) and control group( not added oregano oil),and were fed in the equivalent environment for eight months then slaughtered and measured their beef quality.The result showed that aging time and oregano oil had an interaction effect on the variation of beef color( p < 0.05).Before aging,the b*value and L*value of treatment group were significantly lower than that of control group( p < 0.05).On 7th day,treatment group 's a*value was higher than that of control group( p < 0.10).In addition,the shear force,press loss,cooking loss of the treatment group were lower than that of the control group,while cooking percentage was higher than control group's during aging( p > 0.05).In the paper,adding oregano oil in ration can not only keep beef with fresh and red color for a long time,significantly reduce L*value and b*value,maintain stable p H,but also can improve beef tenderness,reduce press loss and cooking loss,finally improve cooking percentage and beef quality.
Storage characteristics of pork shoulder with salt reduction treatment
NIU Pei- yang, ZHANG Li- yan, ZHAO Qin
2016, (05): 338-342. doi: 10.13386/j.issn1002-0306.2016.05.060
Abstract(57) PDF(137)
Abstract:
The changes in p H,fat oxidation and protein hydrolysis by microorganisms,microorganisms amount,textural properties and sensory quality of pork sample were investigated by using fresh pork shoulder salted by compound substitutional salts as research material.Results showed that: p H of samples changed insignificantly( p> 0.05) and the p H of samples salted by substitutional salts was lower than that of control sample during storage;thiobarbituric acid( TBA) value of samples salted by substitutional salts was higher than that of control sample and increased obviously after 6 weeks storage( p < 0.05),but it was still in the limitation; volatile base nitrogen( TVB- N)value of samples salted by substitutional salts was lower than that of control sample and increased obviously after6 weeks storage( p < 0.05); the textural parameters of samples were decreased a little during storage and the hardness,springiness,chewiness and shear force value of samples salted by substitutional salts were significantly higher than that of control sample( p < 0.05); the sensory quality of samples salted by substitutional salts declined gradually,and the taste and mouthfeeling marks were obviously lower than that of control sample( p < 0.05). In conclusion,salt reduction treatment has an impact on the storage qualities of pork,especially TBA value,textural parameters and sensory quality.
Difference analysis on sensory quality of Carp during two storage temperatures
WANG Li- na, ZHU Dan- shi, WU Xiao-fei, ZHANG Rui-lai, XU Yong-xia, LI Jian-rong
2016, (05): 343-348. doi: 10.13386/j.issn1002-0306.2016.05.061
Abstract(91) PDF(406)
Abstract:
The effects of two different storage temperatures on sensory quality of carp were studied.The detecting techniques,such as,color difference meter,electronic nose,texture analyzer and sensory evaluation,were used to investigate the difference on sensory quality of carp block during ice storage(-2 ℃) and cold storage( 4 ℃).The results showed that,the sensory score of carp under-2 ℃ was significantly higher than that under 4 ℃.The sensory scores of carp under-2 ℃ were more than 18 point at the 12 th days of storage,and the carp block was still fresh.However,the carp sensory scores under 4 ℃ decreased to 13 point after the 8th day,and it had lost the edible insect and commercial value.In the aspect of color changing of carp,the color difference values which under-2 ℃and 4 ℃ were all significantly correlated with storage time,and the carp color under-2 ℃ changed slower than that under 4 ℃.The results of electronic nose detecting showed that,Linear Discriminant Analysis( LDA) was better than Principal Component Analysis( PCA) for characterizing the volatile compounds changing of carp during ice storage and cold storage. The springiness indexes of carp were all significantly correlated with the storage days under the two storage temperatures( p < 0.05),and this indicated that,the storage time had great influence on springiness of carp. Overall,on the side of sensory quality,color difference analysis and volatile components changing,the carp blocks under- 2 ℃ were better than that under 4 ℃. For the indexes of hardness and springiness,the variation trend of carp blocks under- 2 ℃ were more gentle. However,the differences of the cohesiveness,gumminess and chewiness between-2 ℃ and 4 ℃ were small.
Effect of Cordyceps militaris on humoral immunity and cellular immunity
ZHANG Lan, WANG Dan, NIE Jing-shi
2016, (05): 349-352. doi: 10.13386/j.issn1002-0306.2016.05.062
Abstract(90) PDF(277)
Abstract:
In order to study effect of Cordyceps militaris on humoral immunity and cellular immunity functions of mice.ICR male mice were assigned randomly to I,II,III groups.Every group was assigned to the following groups:negative control,low( 0.167 g / kg·bw),medium( 0.333 g / kg·bw),high( 0.999 g / kg·bw) dosage CM for 30 days by intragastric infusion. Then spleen lymphocyte proliferation,delayed type hypersensitivity,quantity of antibody forming cells,and hemolytic value( HC50) were detected. The results showed that Cordyceps militaris had no significant effect on body weight increase,ratio of spleen weight to body weight,ratio of thymus weight to body weight( p > 0.05). Medium and high dose groups had significant effect on cellular immunity( p < 0.05); and had significant effect on humoral immunity,all groups had significant effect on quantity of antibody forming cells,and medium and high dose groups had significant effects on HC50( p < 0.05). So it was concluded that Cordyceps militaris can strengthen immunity functions of mice,and lay the foundation for mechanism research of immune regulation.
Study on α- glucosidase inhibitory activity of the flavonoids extract from Camellia bee pollen
LAI Xiao- yan, JIANG Ze-dong, NI Hui, PENG Wen-jun, SUN Hao, DU Xi- ping, XIAO An-feng, YANG Yuan-fan
2016, (05): 353-357. doi: 10.13386/j.issn1002-0306.2016.05.063
Abstract(88) PDF(576)
Abstract:
In order to investigate the α- glucosidase inhibitory activity of Camellia bee pollen flavonoids,10 kinds of flavonoid extracts of Camellia bee pollen prepared by different methods were chosen for flavonoids content and α- glucosidase inhibitory activity tset. The flavonoids content was increased markedly after dispose by AB- 8macroporous resins,the flavonoids content( 180.17 mg RE / g) and α- glucosidase inhibitory( 82.67%,5 mg / m L) of fractions eluted by 50% ethanol from AB-8 resin were all higher than other fractions.The results of correlation study showed that the correlation between total flavonoids content and α- glucosidase inhibitory activity in Camellia bee pollen was significantly positive( p < 0.01) and the correlation coefficient was 0.867. Enzyme dynamic analysis showed that the half- inhibitory concentration( IC50) of flavonoid extract of Camellia bee pollen on α- glucosidase was determined to be 1.27 mg / m L.The inhibition was detected to belong to noncompetitive reversible inhibition with a inhibition constant( Ki) of 1.17 mg / m L.These results provided a theoretical reference for further comprehensive utilization of flavonoids and α- glucosidase inhibitors from bee pollen.
Study on extraction,purification and antitumor activity of polysaccharide from bee pollen of Dendranthema indicum
WANG Bo, ZHANG Meng-shan, ZHANG Zhong-yu, LI Shan-shan
2016, (05): 358-360. doi: 10.13386/j.issn1002-0306.2016.05.064
Abstract(61) PDF(298)
Abstract:
The purification procedures,physiochemical features and antitumor activity of polysaccharide fractions from bee pollen of Dendranthema indicum were studied in this paper.Polysaccharide fractions( WDPP) was dealed with water-extraction,ethnol-precipetation and ion- exchange chromatography,then one netral( WDPP- N) and two acidic fractions( WDPP-1,WDPP-2) were obtained.The monosaccharide composition was tested through HPLC,the antitumor activity of all fractions were investigated by MTT method.WDPP-N was composed of galactose,arabinose,and glucose with a ratio of 30.3 ∶ 31.6 ∶ 32.7; WDPP- 1 and WDPP- 2 were mainly composed by galacturonic acid,galactose and arabinose,rhamose and glucose as small proportion.Total polysaccharide had obvious inhibition effect on HT-29 and HCT116 tumor cells in high concentration compared with neutral and acidic fractions.
Preparation and in vivo antioxidant activity of spray- dried peptides from Crassostrea angulate
XU Min, ZHU Liang-song, XIONG He-jian, SU Jie, LIU Shu-ji, LIU Zhi-yu
2016, (05): 361-364. doi: 10.13386/j.issn1002-0306.2016.05.065
Abstract(111) PDF(390)
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The preparation and in vivo antioxidant activity of peptides from the protein hydrolysate of oysters were investigated.Fresh Crassostrea angulata were hydrolyzed by a commercial mixture of proteases and spray- dried method to produce oyster peptides. The levels of malondialdehyde( MDA),protein carbonyls( PC) as well as the activities of superoxide dismutase( SOD) and glutathione( GSH) were evaluated for their antioxidant activity of oysters peptides. The results showed that MDA and PC levels in oyster peptides group were significantly decreased( p < 0.01),while SOD and GSH level were significantly increased compared with control group( p <0.01).These results indicated that the antioxidant peptide fractions of spray- dried oyster product exhibited strong antioxidant activity in vivo.
2016, (05): 365-370. doi: 10.13386/j.issn1002-0306.2016.05.066
Abstract(55) PDF(878)
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Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)
HUANG Wen- bo, XIE Jing
2016, (05): 371-373. doi: 10.13386/j.issn1002-0306.2016.05.067
Abstract(63) PDF(362)
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Red drum( Sciaenops ocellatus) is a kind of high protein and low fat fish,which has a higher percentage of flavor amino acid compared to other fishes,and it is used to be made of raw fish.So it is very important to study the preservation methods and investigate the development in order to extend the shelf life of red drum. The preservation techniques of red drum were reviewed,consulted by other raw seafood 's preservation methods,it could be helpful to provide a theoretical basis to keep red drum fresh by some compound preservation methods such as MAP combined with low- temperature preservation in the future.
Advances in biological activity of γ- tocotrienol and its mechanism
NIU Ling- ling, XU Wei-li, LIU Lei, HE Sheng-hua, MI Ya-qing, LIU Qiao-hong, LU Zhao-xin
2016, (05): 374-377. doi: 10.13386/j.issn1002-0306.2016.05.068
Abstract(37) PDF(143)
Abstract:
Vitamin E has two subfamilies,including tocopherols and tocotrienols and each subfamily has four monomers( α,β,γ and δ).Compared to other vitamin E monomers,γ- tocotrienol( γ- T3) has a better anti- tumor,neuroprotection,lower cholesterol,inhibition to fat production and other anti- inflammatory effect. The biological activity and mechanism of γ- T3 were reviewed,the existing problems of γ- T3 biological activity was put forward and the research direction was forecast.
Research progress in pretreatment technologies and detection methods of quinolones residues in foods
ZHANG Yuan, ZHOU Wei-e, LI Shao-hui, ZHENG-Yang, ZHOU Yu, ZHANG Feng, FENG Xue-song
2016, (05): 378-383. doi: 10.13386/j.issn1002-0306.2016.05.069
Abstract(103) PDF(521)
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Quinolones residue is currently one of important problems in animal- derived food safety.The detection of quinolones in a complex food matrix mainly relies on an effective pretreatment method and precision instruments.This paper summarized the research background and status of quinolones,and reviewed the research progress in China and other countries on pretreatment technologies,such as liquid- liquid extraction,solid- phase extraction,matrix solid- phase dispersion,Qu ECHERs,supercritical fluid extraction and immunoaffinity chromatography and detection methods,such as high performance liquid chromatography- tandem mass,high performance liquid chromatography,capillary electrophoresis and immunoassay,this review could provide reference of monitoring quinolones residues in food. The review suggests that SPE and Qu ECHERs are most promising pretreatment methods,and the development of mass- spectrometric technique and the miniaturization of instrument will be a development trend.
Cow's milk allergen and effects of processing technology on its allergenicity
TAN Meng, HUA Jia-cai, FENG Feng-qin
2016, (05): 384-387. doi: 10.13386/j.issn1002-0306.2016.05.070
Abstract(48) PDF(371)
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Cow's milk has rich nutrition and it is the best substitute for breast milk.However,its protein may cause allergy. The major allergen is casein,β- lactoglobulin and α- lactalbumin. This paper firstly illustrated the structure and epitope of cow's milk major allergen,and then discussed the effects of milk processing technology including heat treatment,fermentation and enzymatic hydrolysis on its allergenicity,and finally introduced the labeling and detection methods of allergen,which can provide reference for producing hypoallergenic dairy products.
Progress of toxic metabolite analysis in fermented food by metabolomics
MIAO Lu- huan, DU Jing- fang, BAI Feng- ling, LI Jian-rong
2016, (05): 388-393. doi: 10.13386/j.issn1002-0306.2016.05.071
Abstract(88) PDF(756)
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Some toxic metabolites were produced during the process of food fermentation,which caused safety problems to fermented food. As a new technology,metabolomics can analyze and monitor small molecule metabolites of biological metabolism in real time. Technologies of gas chromatogram- mass spectrometry( GC-MS),ion chromatography( IC),reversed- phase high performance liquid chromatography( RP- HPLC),HPLC- MS / MS and liquid chromatography- high resolution time of flight mass spectrometer( LC- ESI- TOFMS)were used to analyze toxic metabolites in food such as alcoholic beverage,wine,cheese,sausage,soybean sauce. The formation and changes of ethyl carbamate,biogenic amine and nitrite were analyzed at different fermentation period.It can provide references for increasing the safety of fermented food and promoting application in the field of fermented food.
Advance in research and application of ionic liquids in food science
LI Yong- xiang, ZHANG Ling- ling, LIU Yan- hong, DENG Qi-liang
2016, (05): 394-400. doi: 10.13386/j.issn1002-0306.2016.05.072
Abstract(51) PDF(550)
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Ionic liquid is a kind of materials composed of cation and anion.As the result of its lower melting point,it is usually present as liquid form at room temperature. And it has many excellent characteristics. Ionic liquids can be used as solvents,sensitizer in spectrophotometry,chromogenic reagents in colorimetric method,or catalyzer in the industrial synthesis of esters,etc.In this article,the application of ionic liquids in separation and purification of food ingredients,industrial synthesis of food raw materials and biological technology are discussed. In addition,the application of ionic liquids in food science and the existing problems are also presented. This review can be beneficial to promote further research on the industrial applications and industrializations of ionic liquids in food industry.
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