Volume 23,Issue 10,2007 Table of Contents

1 Study on Synthesis of Ferrous Heme-enriched Peptide

LI Hua , LIU Tong-xun

2007, 23(10):1-3.

[Abstract](60) [HTML](0) [PDF 5.55 M](439)

Abstract:
The enzymatic hydrolysate, which was rich in ferrous peptides, were reacted with FeCl2 at a ratio of 2:1 in a water bath at 50 ℃ for 1 h in the presence of antioxidants, then the mixtures were centrifuged at 15000 r/min for 10 min and the supernatant was precipitated by ethanol. The precipitate was washed several times by ethanol, followed by a vacuum dry. Ferrous peptides were obtained with content of total iron being of 127.34 mg/g (heme-enriched peptide), 128.70 mg/g (permeate peptide) and 47.83 mg/g (retentate peptide), respectively. The structure of the new compound was identified by Infrared spectrometry. It was also found that oxidation stability of ferrous heme-enriched peptide was higher than that of FeCl2 but lower than that of heme-enriched peptide or permeate peptide.

2 Effect of Calcium Chloride aqueous solution on the Astringency Removal of Persimmon Juice

LIU Xiao-yan , BAI Wei-dong , ZHAO Wen-hong , LIN Shi-yin , WU Wei-mei

2007, 23(10):4-6.

[Abstract](116) [HTML](0) [PDF 3.69 M](319)

Abstract:
The effect of the CaCl2 aqueous solution on the astringency removal of persimmon juice was investigated. Several influential factors, including CaCl2 concentration, temperature, time and pH value, were optimized by orthogonal experiment. It was shown that the rate of atringency removal reached 88.57% using 1.6% CaCl2 aqueous solution with pH value of 4.5 at 40 ℃ for 20 h.

3 Research on the Isolation of a Glycoconjugate from Fish Scale and Its Antioxidant Activity

LIU An-jun , YUAN Bo , CAO Dong-xu , LIU Shuang , FAN Liu-yin

2007, 23(10):7-10.

[Abstract](89) [HTML](0) [PDF 14.12 M](359)

Abstract:
The alkaline and enzymatic extractions of a glycoconjugate from fish scale were researched. The best extraction reagent, the concentration of the extraction reagent, the solid- fluid ratio and the extracting time were found to be NaOH solution, 0.3 mol/L , 1:5 and 18 h, respectively. Evaluation of the antioxidatnt activity of the achieved glycoconjugate showed that the glycoconjugate could efficiently scavenge DPPH•, O2.- and •OH . Besides, it had high reducing capacity and strong ability to prevent lipid peroxidation.

4 Emulsifying Characteristics, Flocculating Property and Ca2+ Chelating Ability of Chitosan

WU Xiao-yong , ZENG Qing-xiao

2007, 23(10):11-14.

[Abstract](94) [HTML](0) [PDF 241.48 K](376)

Abstract:
The emulsifying characteristics, flocculating property and chelating ability of chitosan were important to its application, especially in the food industry. In the study, the effects of the intrinsic viscosity ([η]) and the degree of deacetylation (DD) of chitosan on its three above-mentioned characteristics were investigated. Results showed that, for the chitosan with the same DD value, the higher the [η] value, the better the emulsifying property, stability, flocculating property and the Ca2+ chelating ability. For those with similar [η] value, the higher the DD value, the lower the emulsifying property and stability, but their flocculating property and the Ca2+ chelating ability were improved with the increase of their DD value.

5 Organic Chromium Accumulation of Grifola frondosas Cultured in Lanthanide-containing Liquid

YU Sheng-guang , SHENG Xia , LIU Hui-na

2007, 23(10):15-17.

[Abstract](73) [HTML](0) [PDF 230.87 K](234)

Abstract:
The influence of one of rare earth element lanthanide on the organic chromium accumulation of grifola frondosas was investigated. Results showed that using lanthanide-containg medium could efficiently promote the organic chromium accumulation of grifola frondosas and the optimal culture medium contained 5 mg/L CrCl3•6H2O, 100 g/L La(NO3)3, 300 g/L potato, 36 g/L glucose and 35 g/L bran. With this medium, the yield of organic chromium in grifola frondosas reached 25.61 μg/g. Compared with that in culture medium without lanthanide, 18.33 μg/g excess amount of organic chromium was abtained.

6 Effects of Transglutaminase on the Gel Strength of Tofu

ZHANG Tao , MU Wan-meng , JIANG Bo , NI Yi-hui

2007, 23(10):18-21.

[Abstract](70) [HTML](0) [PDF 269.64 K](280)

Abstract:
The effects of transglutaminase (TGase) on the gel strength of tofu were studied. Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soy milk at 50 ℃ for 1.5 h under the following optimal conditions: 9% of protein in soy milk, pH 7.0, TGase 0.8 U/g protein, and the ionic strength 0.3 Under these conditions, the tofu showed nice sensory quality and its gel strength reached 148.6 g.

7 Selection of high Nattokinase-producing Strains and Optimization of the Fermentation Conditions

YANG Yu , ZHANG Li-jing , Seigo Amachi

2007, 23(10):22-25.

[Abstract](121) [HTML](0) [PDF 1.60 M](448)

Abstract:
Fifteen Nattokinase-producing strains separated from Japanese food-natto were investigated in this study. The strain N-15 was selected from the examined striains for its high level of nattokinase-producing activity (900 IU/mL). The fermention conditions of the strain N-15 for the nattokinase production were optimized by single factor and orthogonal tests. It was found that the optimal soybean residue content, sucrose content, incubation temperature and the original pH value were 20%, 2%, 37 ℃ and 7.0, respectively. Under the optimized fermentation conditions, Nattokinase was produced with a high activity level of 1033 IU/mL.

8 Effect of High Pressure Cooperated with Heating on the Quality of Applesauce

ZHOU Jing-qi , ZHAO Guang-yuan , ZHANG Pei-qi , BAI Yan-hong

2007, 23(10):26-28.

[Abstract](106) [HTML](0) [PDF 189.58 K](258)

Abstract:
Microbes could not be found in applesauce treated by high pressure (500 MPa) cooperated with heating (40 ℃~60 ℃). Except for proanthocyanidins, the contents of polyphenols in applesauce obviously increased with the increase of the L value of the applesauce treated by high pressure (500 MPa) cooperated with heating (50 ℃ or 60 ℃) and the color of the treated applesauce was also improved. There were no remarkable change in the turbidity, SS value and pH value of applesauce with or without the above-mentioned treatment (p>0.05), while the content of reduced Vc was lower than that in the applesauce only treated by high pressure.

9 Preparation and Antioxidant Activity of a Sihydroquercetin Derivative

XI Dan-ying , WANG Zheng-ping , NING Zheng-xiang

2007, 23(10):29-31.

[Abstract](103) [HTML](0) [PDF 6.25 M](427)

Abstract:
Dihydroquercetin mannich salt, a sihydroquercetin derivative, was prepared via mannich reaction. Its capability of scavenging the free radicals and antioxidant ability in KI-H2O2 system and lard were all studied. The results showed that the solubility of dihydroquercetin mannich salt in water was higher than that of dihydroquercetin. Its capability of scavenging the DPPH radicals was also improved. Besides, its antioxidant activity in KI-H2O2 system was better than those of dihydroquercetin, quercetin and vitamin C. Its antioxidant activity in lard was higher than that dihydroquercetin, but lower than that of BHT. The optimal amount of dihydroquercetin mannich salt in lard was 2.0 mmol/L.

10 Effects of Pueraria lobata on Blood Sugar and Complications of Alloxan-induced Diabetes Mice

HE Xiao-rong

2007, 23(10):32-33.

[Abstract](60) [HTML](0) [PDF 195.57 K](253)

Abstract:
A rat model of alloxan-induced diabetes was intragastrically administered with Pueraria lobata for 35 days. And the blood sugar and weight of the rats were detected once a week. After the intragastrical administration, the rats were killed and their kidneys and pancreas were sliced up for further investigation. Results showed that the Pueraria lobata extract had relative low capability of reducing the blood sugar, while could improve the constitution of the rats. Besides, the Pueraria lobata extract showed better curative effect of kidney complications of the diabetes rats and could repair the alloxan-destructed pancreas islet cells.

11 Study on the Preparation and Characteristics of Modified Cassava Starch Dextrin

SUN Jing-wen , LIU Ji-wei , HAO Xiao-min , GU Chang-sheng , SONG Wen-dong

2007, 23(10):34-36.

[Abstract](96) [HTML](0) [PDF 2.80 M](462)

Abstract:
The modified cassava starch was prepared via acid hydrolysis of cassava starch and its characteristics were also investigated. The results showed that the water-holding capacity (WHC) and hygroscopicity of the amylodextrin were higher than those of the native starch. Its sensory quality and physiscochemical propertiers were also up to the standards of maltose. Besides, the viscidity of the amylodextrin achieved by acid-hydrolysis was lower than that of the original starch. And the micro-structure of the hydrolyzed starches was similar to that of the original strach.

12 Effect of Papain on the Tenderness of Bos grunniens Meat

SHI Shuai , YANG Shi-zhang , NIU Lin

2007, 23(10):37-39.

[Abstract](98) [HTML](0) [PDF 238.83 K](325)

Abstract:
In this paper, the effect of papain on the tenderness of Bos grunniens meat was studied by analysis of the sensory qualities, changes of shear stress, diameters of myofibrillae and pH value after treated. The best processing conditions were achieved through orthogonal experiment and the best dosage of papain injected to the meat, temperature, enzymatic treatment time and the cooling temperature after the enzymatic treatment were 24000 U/kg, 20 ℃, 30 min and 5 ℃, respectively. The results showed that the sensory qualities were well, the shear stress depressed remarkably with prolong of storing time of Bos Gruniens meat, the diameters of myofibril were thin but the pH value were steady.

13 Research on the Production of Persimmon Vinegar Beverage

BAI Wei-dong , LIU Xiao-yan , ZHAO Wen-hong , LIN Shi-yin , CAI Yan-pin

2007, 23(10):40-43.

[Abstract](159) [HTML](0) [PDF 4.84 M](439)

Abstract:
A new persimmon vinegar beverage was developed via enzymatic hydrolysis of persimmon, alcoholic fermentation, acetic fermentation and a final formulation. Single-factor experiment showed that, for the enzymatic hydrolysis of persimmon, the optimal pectolyas dosage, temperature and reaction time were 0.02%, 55 ℃ and 90 min, respectively. And orthogonal experiments showed that the optimized conditions of alcohol fermentation were 20% of sugar concentration, 10% of yeast and 5 days of fermentation time at 24 ℃, while the optimized conditions of acetic fermentation were 8% of alcohol concentration, 10% of inoculum size and 7 days of fermentation time at 32 ℃. The best formula of the persimmon vinegar beverage was also determined by orthogonal experiment as follows: 9% of persimmon vinegar, 6% of sugar and 2.5% of honey. Under those conditions, the persimmon vinegar beverage with a persimmon reddish color, strong flavor of persimmon and honey was achieved.

14 Study on the Processing Technology of Seafood Sauce

CEN Jian-wei , LI Lai-hao , YANG Xian-qing , ZHOU Wang-jun , HAO Shu-xian , DIAO Shi-qiang , WU Yang-yang , CHEN Sheng-jun

2007, 23(10):44-46.

[Abstract](77) [HTML](0) [PDF 242.37 K](351)

Abstract:
A nutritious seafood sauce was prepared using the hydrolysate of tilipia offal by autolysis and the enzymatic hydrolysate of the heads of shrimp Litopeneaus vannamei as mian materials. The experiment results showed that the optimal formula of that sauce was designed as follows: hydrolysis extracts of 50%, cane sugar of 5%, salt of 15%, monosodium glutamate of 0.5%, starch of 4%, xanthan gum of 0.25%, cooking wine of 2%, IMP+GMP of 0.25%, sauce of 6% and the extract from ginger andliquorice of 6%. The processing technology was convenient and applicable, which provided a new way to comprehensive utilization of aquatic product offal.

15 Study on the Enzymatic Treatment of Banana Juice

HUANG Guo-ping , ZHANG Yong

2007, 23(10):47-49.

[Abstract](88) [HTML](0) [PDF 248.80 K](295)

Abstract:
The enzymatic processing technology of banana juice was studied. The yield and clarity of banana juice were efficiently improved by treating the juice with the enzyme Pectinex Smash. The optimal enzyme dosage, reaction temperature and time were 0.08%, 45 ℃ and 120 min, respectively. The quality of banana juice could be improved by the enzyme treatment.

16 Effects of Washing Conditions on the Quality of Minced Tilapia

ZHANG Yin , TAO Hong-li , ZENG Qing-xiao , ZHU Zhi-wei

2007, 23(10):50-52.

[Abstract](286) [HTML](0) [PDF 193.67 K](396)

Abstract:
The effects of washing conditions on the water content, dry matter loss, whiteness and gel strength of minced tilapia were analyzed. The results showed that the water content, whiteness and gel strength of the minced tilapia were significantly improved to certain levels by using different washing methods, while the water content of the washed minced tilapia was reduced by washing the mince with acid or salt.

17 Extraction of Glycoprotein from Pinctada martensii

FAN Xiu-ping , WU Hong-mian , HU Xue-qiong , JIANG Guo-yan

2007, 23(10):53-54.

[Abstract](92) [HTML](0) [PDF 6.71 M](432)

Abstract:
The extraction of glycoprotein from the whole viscera of the Pinctada martensii was studied. The results showed that the optimal separation conditions were NaCl concentration of 1.0mol/L, extraction temperature of 65 ℃ and extraction time of 60 min. The crude extracts were dialyzed with water, concentrated and then precipitated with alcohol, giving pure coarse glycoprotein with the yield of 3.37%. The content of total sugar and total protein in the coarse glycoprotein were 7.49% and 25.33%, respectively.

18 Study on the Processing Technology of Coagulated Milk with Ginger Juice

WANG Wen-liang , ZHU Qing-jun , LV Tie-xin , SUN Yong-tang

2007, 23(10):55-57.

[Abstract](83) [HTML](0) [PDF 202.29 K](274)

Abstract:
A method for preparing coagulated milk based on a mixture of bovine milk and zingiber officinace rose juice was described here and the effects of the major factors on the product quality were discussed. The optimal contents of zingiber juice, citric acid, CaCl2 and Coagulating temperature were found to be 3%, 0.1%, 0.05% and 35 ℃, respectively.

19 Extraction of Flavonoid from the Leaves of Guava and its Antioxidition Activity

LIN Yan-ru , DING Li-jun

2007, 23(10):58-61.

[Abstract](100) [HTML](0) [PDF 1.56 M](449)

Abstract:
The extraction conditions of the flavonoid from the leaves of guava was studied and optimized through the orthogonal experiment. The results showed that the optimal microwave treatment time and dipping time in 40 % alcohol were 3 min and 3 h, respectively. Under the optimized conditions, the total flavonoids content, which was measured by spectrophotometic method with rutin as the standard sample, reached 9.91 %. The extracts could efficiently decrease the POV value of the lard and scavenge the radicals of O2-•and •OH.

20 Study on the Processing Technology of Semi-hard Cheese

LI Kai-xiong , LI Xing-ke , LI Ying-biao , HE Jia-liang , LU Shi-ling

2007, 23(10):62-65.

[Abstract](97) [HTML](0) [PDF 272.64 K](335)

Abstract:
In order to improve the texture and flavor of cheese, the experiment was conducted to determine the optimal technology in this article. The optimal technological parameters were that the addition amount of rennet were 3 g/100 L, at absence of CaCl2, the concentration of NaCl and ripening temperature were 12% and 7 ℃ respectively. And the addition amount of rennet and the ripening temperature had more important influence on the character of cheese.

21 Study on the Separation and Purification of α-Arbutin

HE Shao-xiang , LIANG Jing-juan , PANG Zong-wen , ZHOU Yu-juan

2007, 23(10):66-68.

[Abstract](132) [HTML](0) [PDF 301.57 K](244)

Abstract:
The absorption characteristic of α-arbutin produced by Aspergillus oryzae and its separation and purification were studied. Among the examined absorbent resins, the S-8 resin was found to be the best one. The conditions of separation and purification of α-arbutin using S-8 resin were optimized and the best pH value of samples, absorption time, loading amount of the samples and the flow rate of water eluent were 1, 1 h, 0.2 mg/g Resin, and 3 BV/h, respectively, under which the purity of α-arbutin reached 99%.

22 The Preparation of a Composite Jelly using Orange Juice and Konjac Flour

FAN Xue-ceng , HE Na , DENG Hong , LI Zhao-di

2007, 23(10):69-72.

[Abstract](110) [HTML](0) [PDF 378.88 K](339)

Abstract:
In this paper, a new composite jelly with high fiber content was prepared using orange juice and Konjac flour as main materials. The processing conditions, including the amount of orange juice, coagulant and Konjac flour and the ratio of sugar to citric acid, were studied .The optimal levels for each variables were as follows: the agar amount of 0.20%, the ratio of sugar to citric acid of 55:1 g/g, the orange juice amount of 6% and the Konjac flour amount of 0.35%. With the best formula, the jelly was prepared with nice orange scent and smooth taste.

23 Research on the Production of Greengage Jam

DING Yu-xia , ZHAO Bao-hua , ZHANG Yun , LI Xin , WANG Hui-ming

2007, 23(10):73-75.

[Abstract](67) [HTML](0) [PDF 233.41 K](326)

Abstract:
The best formula of the jam was determined by orthogonal test to study the processing technology of greengage jam. The greengage jam with high sensory quality was achieved by using 400 g of greenage, 250 g of sucrose and 0.2 g salt. Greengage had high nutritional and medicinal value and preparation of greengage jam seemed to be a good way for the development of greengage resource.

24 Origin and Control of Formaldehyde in Foods

YU Qi-lin , LI Jian-rong

2007, 23(10):76-78.

[Abstract](93) [HTML](0) [PDF 272.43 K](540)

Abstract:
To correctly realize and solute the problem of formaldehyde in foods, the harm, content, origin and control of formaldehyde in foods were discussed. And the emphasis was paid to the origin and control of the internal formaldehyde in foods.

25 Coping strategies of Chinese Citrus Industry with the Positive List System of Japan

LI Kai-ming , JI wei , SHENG Li-xin

2007, 23(10):79-82.

[Abstract](85) [HTML](0) [PDF 1.93 M](328)

Abstract:
Chinese citrus is a kind of primary export agricultural products of China, and it is mainly exported to Japan. The limits of chemical residues in citrus in "positive list system” was introduced, and the relative coping strategies and recommendations for Chinese citrus production and exports were put forward in the paper.

26 Determination of Chloramphenicol, Florfenicol and Thiamphenicol Residues in Aquatic Product by Lipid Chromatography-mass/mass Spectrometry

YIN Ping , CHEN Shun-sheng , DENG Xiao-jun , ZHAO Shan-zhen

2007, 23(10):83-87.

[Abstract](95) [HTML](0) [PDF 30.56 M](439)

Abstract:
A method for identification and qualification of Chloramphenicol, Florfenicol and Thiamphenicol residues in aquatic product was developed with the internal standard method and micro pre-processing method, which could avoid the solid phase extraction steps. The limit of quantization (LOQ) of Chloramphenicol, Florfenicol and Thiamphenicol residues were 0.05 ng/mL, 0.5 ng/mL and 0.7 ng/mL, respectively, with a recovery ranged from 80 to 120%. And the corresponding concentration of the three compounds were within range of 0.05~1.2 ng/g, 0.5~20.0 ng/g and 0.7~28.0 ng/g, respectively, showing a good linear relationship between peak area ratios and correlation coefficient. The method were simple, fast and efficient, which can meet the needs of determination and quantization of related compounds in aquatic foodstuffs.

27 Determination of Oxytetracylin in Meat by HPLC

XIU Li-hua , WANG Lu-ling , XU Yue-dong , JIANG Shi-juan , CHI Hui , SONG Yong-jian , GUO Wei-wei , WANG Juan

2007, 23(10):88-89.

[Abstract](74) [HTML](0) [PDF 2.48 M](274)

Abstract:
According to the standards of pollution-free foods, the limit of oxytetracylin, a kind of antibiotic drug, is below 0.1mg/kg. So it is difficult to satisfy the judgment using the method of GB/T5009.116-2003 as the detection limit of this method is 0.15 mg/kg. In this paper, an easy, quick, economic and accurate method for Oxytetracylin Residues detection is described. The recovery rate of this method is between 96.0% and 108.2% and the linearity coefficient is 0.9999. Besides, the detection limit and the analysis time of this method are 0.08 mg/kg and 9 min, respectively. This method shows a great application prospects.

28 Research and Improvement of National Method GB10783-1996 for the Determination of Capsaicine

WANG Hui , LI Bian-sheng , WANG Chao , YIN Lin-qing

2007, 23(10):90-92.

[Abstract](99) [HTML](0) [PDF 178.09 K](256)

Abstract:
Determination of Capsaicine using GB10783-1996 and the stability of capsaicine were studied. Effects of shaking time, pH value, temperature and heating time on were analyzed. Results showed that the shaking time had little effect on capsaicine contents in the samples, while pH value greatly effected the capsaicine contents, which were determined with the scope of pH value from 4 to 12 and linearly changed when the pH value was within 3.5~12.5. Besides, the samples can be stored under room temperature for one day.

29 Research and Application of liquor-making Techniques with Uncooked Materials

HE Dan , XIAO Geng-sheng , WU Ji-jun , ZHANG You-sheng , YU Yuan-shan

2007, 23(10):93-96.

[Abstract](118) [HTML](0) [PDF 237.59 K](660)

Abstract:
Liquor-making techniques with uncooked materials mean that the raw materials are saccharified and fermented without pre-stewing, which had lots of strong points, such as saving energy, improving liquor rates and easy to be applied in industry. In this paper, the research progress, the mechanism and the application of fermentation with uncooked material were briefly reviewed. Besides, the prospect of the techniques was given.

30 Application of Cyclodextrins in Enzyme Mimics

GU Juan , YANG Yong-cun , YANG Zi-ming , ZHAO Yan

2007, 23(10):97-99.

[Abstract](77) [HTML](0) [PDF 12.91 M](350)

Abstract:
Cyclodextrins were ideal enzyme mimics models because of their special structures and characteristics. In this article, the applications of modified cyclodextrins, cyclodextrin polymers and cyclodextrin metal complexes in enzyme mimics were reviewed.

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Volume 23,Issue 10,2007 Table of Contents