Volume 23,Issue 3,2007 Table of Contents

1 Screening of High Epothilone-producing Mutants of Sorangium cellulosum by NTG Mutation

LUO Li-xin , LU Yi-ming , PAN Li

2007, 23(3):1-3.

[Abstract](77) [HTML](0) [PDF 2.12 M](359)

Abstract:
Epothilone is a secondary metabolite of Sorangium cellulosum and a kind of highly effective anti-cancer medicine. However, its yield is very low, which blocks its industrial fermentation production. In this paper, several mutant strains were obtained by NTG mutation with NTG concentration and mutation time being of 300 μg/mL and 30 min, respectively. Finally two high epothilone A-producing strains were obtained and their yields reached 17.30 mg/L and 17.40 mg/L.

2 Breeding of High Xylanase-Producing Strains

MA Qing-yi , LIU Xin , CHEN Chun-tao , ZHOU Li-mei

2007, 23(3):4-6.

[Abstract](106) [HTML](0) [PDF 15.50 M](356)

Abstract:
In this project Xy-1 and Xy-5 were successfully selected form the nature with high xylanase-producing activity. The xylan was prepared using corncob as raw material and the conditions of enzymatic hydrolysis and extraction of xylan were also discussed. The results showed that the best reaction temperature, pH value, and reaction time for the enzymatic hydrolysis of xylan were 50 ℃, 5.0 and 48 h, respectively. For its extraction, the most suitable NaOH content, temperature and extraction time were 10%, 85 ℃ and 4h, respectively.

3 Mutation and Breeding of Paenibacillus sp. with high Cholesterol Oxidase Activity

WANG Fa-he , YANG Hui , ZHU Ping , LIANG Hai-qiu , ZHOU He-zhi

2007, 23(3):7-10.

[Abstract](121) [HTML](0) [PDF 260.80 K](257)

Abstract:
The mutation strain was obtained from Paenibacillus sp. X534 of our lab, and was mutagenized with Ultraviolet+LiCl and Ultraviolet+8-mop, giving XUM-10 strain. The fermentation conditions of XUM-10 strain were also studied. Results showed that the enzyme activity was 221.20U/L, which was 2.5 times higher than parent strain.

4 Study on Change of Physical and Chemical Parameters in the Forming of Yuba

CUI Chun , ZHAO Mou-ming , ZHAO Qian-zhong

2007, 23(3):11-13.

[Abstract](116) [HTML](0) [PDF 211.92 K](288)

Abstract:
Changes of physical and chemical parameters in the form of Yuba were studied for industrial application. Results showed that protein concentration and soluble solid substances in soymilk increased from 3% to 4.4% and from 5% to 12%, respectively. It was also found that protein concentration in Yuba decreased from 50% to 40.1% and pH value of soymilk decreased from 6.5 to 6.1. Toughness of Yuba also declined from 280 g to 50 g during the forming of Yuba.

5 Research on Screening of a High Cellulose-producting Penicillium Strain and Cellulose Production

HU Dan , LIU Xia , LEI Ji

2007, 23(3):14-16.

[Abstract](77) [HTML](0) [PDF 1.44 M](356)

Abstract:
Strain X-5 which with high cellulos-producing activity was obtained and identified to be Fungi Imperfecti, Moniliales, Moniliaceace, Aspergilleae,Penicillium.. Production of cellulase was carried out by submerged fermentation with strain X-5. The results showed that the best carbon source, nitrogen source, medium volume, inoculum size, temperature, the initial pH value and culturing time were 5.0% rice straw powder, 3.0% bean cake meal, 60mL, 5.0%, 26~28 ℃, 4.5~6.0, and 120 h, respectively. Under the above conditions, the highest activities of CMCase and FPase in the fermented broth were 75.72 IU /ml and 6.68 IU/mL, respectively.

6 Compound Mutation and Directive Breeding of Adenosine Production Strain

ZHANG Tian-rui , LIU Shu-yun , XU Qing-yang

2007, 23(3):14-19.

[Abstract](90) [HTML](0) [PDF 222.33 K](249)

Abstract:
In this paper, Bacillus subtilis HJ-9(Xan-) was selected as the parent strain and treated by protoplast mutagenesis with ultraviolet and microwave, giving a adenosine-producing stain B.subtilis HS-5. The yield of the mutant increased from 1.06 mg/mL to 3.15 mg/mL.

7 Research on Stability of Soybean Milk

AN Guang-jie , WANG Liang

2007, 23(3):20-22.

[Abstract](79) [HTML](0) [PDF 266.08 K](354)

Abstract:
Effects of some influential factors on stability of soybean milk were studied in this article. Results indicated that the best mulsification stabilizers were GMS (0.15%), SE (0.10%), carrageenan (0.05%), and CMC (0.05%). Order of factors that effected soybean milk flavor was as follows: milk powder>sucrose>essence. The best milk powder content, strawberry essence dosage and sucrose concentration were 2%, 2 mL and 10%, respectively.

8 Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle

YANG Ming-duo , QU Tong-xu

2007, 23(3):23-26.

[Abstract](183) [HTML](0) [PDF 5.23 M](496)

Abstract:
Using of wheat gluten to improve the quality of special flourfor non-fried instant noodle was investigated in this paper. Different contents of vital wheat gluten were added to non-fried instant noodle to improve its gluten content and its quality and the rehydration property. Results indicated that wheat gluten could improve the time for gluten forming, which was helpful to the improvement of the quality of the product.

9 Clarification of Waste Sugar Solution by α-amylase in the Production of Preserved Sweet Potato

SHA Na , ZHAO Li-chao , CHEN Yong-quan

2007, 23(3):27-29.

[Abstract](131) [HTML](0) [PDF 294.95 K](298)

Abstract:
The clarification of waste sugar solution by α-amylase in the production of preserved sweet potato was studied. Result showed that the optimum α-amylase dosage, temperature, pH value and treating time were 100 U/ml, 55 ℃, 5.5 and 1 h, respectively. The transmittance of clarified sugar solution was over 83%. This study can supply technological support for reusing sugar solution in the production of preserved sweet potato.

10 Kinetics Study on Fermentation of L-lactic acid by Lactobacillus thermophilus（T-1）

SU Jing-hong

2007, 23(3):30-32.

[Abstract](64) [HTML](0) [PDF 8.30 M](367)

Abstract:
The kinetic models of cell growth, product formation, and substrate fermentation were established. It showed that the theoretic values of the models and the experimental data were in a good agreement. The kinetic models were helpful to practical reactor design, craft management and control of fermentation process.

11 Mutation of Douchi Fibrinolytic Enzyme Producing Strain

DOU Xiao-wei , CHEN Gui-guang , ZHANG Yun-kai , LIANG Zhi-qun

2007, 23(3):33-35.

[Abstract](92) [HTML](0) [PDF 228.89 K](248)

Abstract:
Mutant DC-301 was got with microwave and ultraviolet radiation treatments, which is stable after several subcultures. The yield of the fibrinolytic enzyme produced by the mutant is 2.67 times higher than those by wild strain Bacillus cereus DC-101.

12 Extraction and Isolation of Glycosaminoglycan from Chlamys Nobilis and Study on its Anti-tumour Effect

JIN Xiao-shi , HU Xue-qiong , WU Hong-mian , FAN Xiu-ping , ZHONG Min

2007, 23(3):36-38.

[Abstract](93) [HTML](0) [PDF 314.80 K](269)

Abstract:
Glycosaminoglycan (GAG) from the whole viscera of Chlamys nobilis was achieved via enzymatic hydrolysis by papain and neutral proteinase and ethanol precipitation. Its anti-tumor activity was also examined by MTT colormetric assay. Results showed that the yield of crude product reached 1.26%, and the content of total sugar and GAG were 41.4% and 26.9%, respectively. Besides, it showed significant anti-tumor activity towards Hela cell (p<0.05).

13 Synthesis and Thermal Analysis of a New Flavor of 3,3,6,6-Tetrabenzyl-1,2,4,5-tetrathiane

HU Wei-bing , FENG Fu , LIU Hong-xia

2007, 23(3):39-41.

[Abstract](56) [HTML](0) [PDF 4.30 M](405)

Abstract:
3,3,6,6-Tetrabenzyl-1,2,4,5-tetrathiane was prepared in solvent mixture of ether and water using 1,3-diphenyl-2,2-dithiol as raw materials and the yield of this new flavor reached 50.3%. Moreover, the thermal properties of 3,3,6,6-tetrabenzyl-1,2,4,5-tetrathiane were studied by DSC and TG method. The heating temperature ranged from 50 ℃ to 500 ℃ at a rate of 10 ℃/min. The results showed that it should be preserved below 312 ℃ as it can be oxidized over 312 ℃ in air. Besides, this flavor was found to be suitable for soup seasoning rather than barbecue.

14 Extraction of Flavonoid Glycosides in Rhodomyrtus tomemtosa

JIN Gui-min , ZHONG Rui-min , LIN Chao-peng

2007, 23(3):42-44.

[Abstract](68) [HTML](0) [PDF 190.91 K](329)

Abstract:
The ethanol extraction of flavonoid glycosides in Rhodomyrtus tomemtosa was discussed by single factor and orthogonal experiments. The influential factors were investigated and the optimal weight ratio of Rhodomyrtus tomemtosa to ethanol, the extraction time, temperature and ethanol concentration were shown to be 1:40, 80 ℃, 60% and 2.5 h, respectively.

15 Study on the Production of Deacohol Beer by Vacuum Rectification

ZHONG Jin-wen , WU Yong-liang , ZHANG Zhi-wei

2007, 23(3):45-46.

[Abstract](76) [HTML](0) [PDF 161.68 K](353)

Abstract:
Deacohol beer is one of the important products in the international market and several strategies have been developed for its production. In this paper, vacuum rectification was used to get rid of acohol from beer, and the acohol content of the deacohol beer could be less than 0.5%. Moreover, the effect of this method on the beer was discussed here.

16 Enzymatic Hydrolysis of Animal Protein powder from Trachurus japonicus

HAO Ji-ming , ZHANG Jing , JI Hong-wu , ZHANG Chao-hua

2007, 23(3):47-49.

[Abstract](74) [HTML](0) [PDF 271.02 K](296)

Abstract:
The enzymatic hydrolysis of Trachurus japonicus protein by papain, neutral proteinase ,alkali proteinase and composite enzyme were studied and the neutral proteinase is shown to be the most suitable one. The optimal pH value, reaction temperature, enzyme dosage, reaction time and the ratio of muscle to water were 6.8, 60℃, 1600 IU/g, 5.0 hour and 1:2, respectively, under which the rate of enzymatic hydrolysis was 62.2%.

17 Microwave-assisted Extraction of the polysaccharide from Rehmannia Root

REN Guang-ming , XU Fen , LI Zhi-ying

2007, 23(3):50-52.

[Abstract](70) [HTML](0) [PDF 192.95 K](247)

Abstract:
The microwave-assisted extraction was used to extract the Rehmannia Root polysaccharides. The extraction conditions were optimized by orthogonal test and the optimal solid-liquid ratio, extraction temperature, microwave power and extraction time were 1:40, 70 ℃, 500 W and 60 s, respectively. Under the optimal conditions, high content of the extracted polysaccharides, determined by Phenol-sulfuric acid spectrophotometry method, was achieved.

18 The Importance of Key Techniques of Clean Egg Production and Consumption in Our Country

YANG Su-fang , MA Mei-hu , ZHONG Kai-min

2007, 23(3):53-56.

[Abstract](92) [HTML](0) [PDF 337.30 K](327)

Abstract:
The paper described the research advance in clean egg production and consumption, analyzed the present situation of the clear egg production at home and abroad and introduces the process of cleaning, sterilization, drying, classification, film processing and preservation of the egg shell in detail.

19 Formation Mechanism, Hazards and Preventive Measures of Acrylamid

WU Ke-gang , XU Shu-e , LIU Ze-qi , WANG Xue-mei

2007, 23(3):57-59.

[Abstract](83) [HTML](0) [PDF 269.25 K](577)

Abstract:
Harmful substances may produce during processing of food. Acrylamid, one of those harmful substances, were discussed in this paper, including its formation mechanism, hazards and preventive methods.

20 Safety Research and Residue Determination of Sulphites in Aquatic Products

ZHANG Shuang-ling , ZHAO Kui-hao , ZHOU De-qing , LI Ying

2007, 23(3):60-62.

[Abstract](123) [HTML](0) [PDF 227.41 K](460)

Abstract:
Safety and residues of sulphites in aquatic products are researched. The results show that sulphites have been widely used in the products of fish, prawn and crab and have different functions in different products. The residues of sulphites in products differ owing to the different processing method and adding amounts. All these demonstrate that sulphites have become one of major contaminations in aquatic products.

21 Thoughts and Exploration on Teaching Reform of the Course of Food Fermention Technology

ZHANG Bao-shan , DANG Hui

2007, 23(3):63-65.

[Abstract](70) [HTML](0) [PDF 186.67 K](237)

Abstract:
teaching plans, course, manipulative skill, etc. were discussed and some new viewpoints and opinions on the creative teaching of the course of food fermention technology were pointed out.

22 Measurement and Identification of Flavones in Panpax notoginseng

HUANG Ru-qiang , GUO Zi-jie , DENG Wei-ling , CHEN Cheng-chao , HUANG Ye-bo , HUANG Yi-hua , QIU Yang

2007, 23(3):66-68.

[Abstract](74) [HTML](0) [PDF 275.88 K](310)

Abstract:
The content of flavones in the extract of Panpax notoginseng was measured and the species of flavones were identified. The results showed that 75% ethanol was an appropriate solvent for extracting flavones from Panpax notoginseng. It was found that there was 0.015 mg/mL of flavones in the extract measured on the base of rutin as standard sample. With color reaction, it was identified that the species of flavones in the extract were flavanones.

23 Analysis of Volatile Flavor Components of Scallion by Headspace Solid Phase Micro-extraction and GC-MS

WANG Xiao , WANG Xi-chang

2007, 23(3):69-71.

[Abstract](122) [HTML](0) [PDF 7.24 M](440)

Abstract:
In this paper, headspace solid phase micro-extraction (HS- SPME) and gas chromatography-mass spectrometry (GC-MS) were used for extracting and analysis the volatile components in the chopped and mashed scallion. Some compounds in the scallion were isolated and identified and shown to be propanal, carbon disulfide, dimethyl disulfide, 2-methyl-2-pentenal, methyl propyldisulfide, 1,3-dithiane, dimethyl trisulfide, undecane, dipropyldisulfide,2-undecanone, dipropyl trisulfide, 3,5-diethyl-1,2,4-trithiolane, 2-tridecanone and N-cyclohexyl-2- pyrrolidone .

24 Determination of the Selenium Content in Selenium-enriched Malt by Hydride Generation Atomic Fluorescence Spectrometry

ZHAO Hong-jin , LIU Jia-guo , LIU Yan-juan , WANG Xiao-long

2007, 23(3):72-74.

[Abstract](74) [HTML](0) [PDF 256.83 K](244)

Abstract:
The content of selenium in selenium-enriched malt was determined by hydride generation atomic fluorescence spectrometry (HG-AFS). The optimum conditions for the determination on selenium were also briefly discussed .The detection limit, the recoveries of the method and RSD were 0.167 μg/L, 94.1%~101.6% and 1.203%, respectively. The method showed to be convenient, quick and accurate.

25 Investigation of three kinds of Steroid Hormones in Lutjanus argentimaculatus in Zhanjiang Sea Area by Radioimmunoassay

XU Mei-yi , FANG Fu-yong , CAI Qiong-zhen , HUANG Xia-yun

2007, 23(3):75-77.

[Abstract](75) [HTML](0) [PDF 3.33 M](348)

Abstract:
The contents of estradiol, progesterone and testosterone in muscle of Lutjanus argentimaculatus in Zhanjiang sea area were determined by RIA. It was found that the contents of the three steroid hormones in muscle of cultured Lutjanus argentimaculatus were 4.50, 1.57, and 5.00 times as those in wild Lutjanus argentimaculatus, respectively. The residue levels of steroid hormones in wild Lutjanus argentimaculatus were determined to be very low and were possibly correlated with environmental hormones. It suggested that RIA could be regard as an efficient method for determining the hormone residues in aquatic products.

26 Determination of p-hydroxybenzoate Antiseptics in Foods by Capillary Gas Chromatography

JIN Yu-xia , ZHANG Li-li , LIU Wen-jie

2007, 23(3):78-79.

[Abstract](112) [HTML](0) [PDF 6.10 M](320)

Abstract:
Capillary gas chromatography was applied to the determination of 4 kinds of p-hydroxybenzoate antiseptics in foods. The recycle rate of this method and the detection limit were 78.2%~106.3% and 2.0 mg/kg~3.2 mg/kg, respectively. Besides, the linearity correlative coefficient exceeded 0.999.

27 Determination of Chlorfenapyr in Honey by Solid-Phase Extraction and GC Chromatography

DU Zhi-feng , GUO Xin-dong , LUO Hai-ying , CHEN Xiao-zhen , WU Yu-luan , WANG Yong-hua

2007, 23(3):80-82.

[Abstract](80) [HTML](0) [PDF 181.48 K](334)

Abstract:
A new method for the determination of chlorfenapyr in honey by solid-phase extraction and gas chromatography was described here. The method was fast and accurate with a linear correlation of 0.9996 in the range of 0.01 to 0.5 mg/L. Its average recoveries were within the range from 95.7% to 98.1% and the relative standard deviation ranged from 1.3% to 2.4%. Besides, the minimum determination concentration was shown to be 2.0×10-4 mg/kg.

28 Synthesis of a Functional Food Ingredients Resveratrol

DING Liu-gang , YAN Ri-an , HUANG Xue-Seng , FENG Jin-Ling , FU Yu-Ping

2007, 23(3):83-85.

[Abstract](73) [HTML](0) [PDF 179.88 K](327)

Abstract:
Resveratrol, a polyphenolic compound, which can be widely used in food, cosmetic, pharmacy, etc. is an important bioactive material and it is one of main functional component in many plants. Study on its chemical synthesis and biosynthesis had been introduced in this article.

29 Function and Application of Bifidobacterium(BFB)

YAN Lei , WANG Cui , ZENG Qing-zhu , GUO Heng-bin

2007, 23(3):86-89.

[Abstract](70) [HTML](0) [PDF 281.75 K](422)

Abstract:
As one of the most important probiotics, bifidobacterium has been widely used in food industry. Its biologic and heathy functions and the application prospects were discussed in this article.

30 The Advance in Investigation of Functional Compounds in Citrus Peels and Their Extraction

SU Dong-lin , SHAN Yang , LI Gao-yang

2007, 23(3):90-94.

[Abstract](147) [HTML](0) [PDF 337.95 K](454)

Abstract:
Citrus fruit is one of fruits with high yield in the world and peel pomace, the mainly byproduct with 20%~40% content in the total citrus fruit, has many application values. In this article, the characteristics and functions of main citrus byproducts, including essential oils, pectin, natural colours, dietary fiber, flavonoids and limonoids, were summarized. Researches on the extraction of those byproducts at home and abroad are reviewed. Some suggestions are made for the processing of citrus in China.

31 Researches and Development Prospect of Functional Red Kojic Rice

YANG Meng , WU Zhen-qiang , LIANG Shi-zhong

2007, 23(3):95-98.

[Abstract](91) [HTML](0) [PDF 257.95 K](441)

Abstract:
This paper introduces research advance of red kojic rice and the application of its bioactive substances in food and medicine. The identification methods of the main bioactive substance, Monacolin K, and its present industry production were also summarized. Furthermore, the recent research progress of citrinin and the prospect of development of red kojic rice were forecasted.

32 Evaluation of Sweetness

LIN Shao-bao , QIU Tong-qiang , LI Zheng

2007, 23(3):99-101.

[Abstract](90) [HTML](0) [PDF 183.11 K](271)

Abstract:
The evaluation member and methods for sweetness, especially for compound sweetness, was introduced here. Moreover, using electronic tongue and electronic nose to evaluate sweetness were also mentioned in this paper.

33 Application of Microbial Control on the Safety of Fresh-cut Fruits and Vegetables

GONG Kui-jie

2007, 23(3):102-104.

[Abstract](65) [HTML](0) [PDF 181.83 K](264)

Abstract:
Pathogenic microorganism in fresh-cut fruits and vegetables is the important factor influencing its security. This article summarized the main way to ensure the safety of fresh-cut fruits and vegetables using microbial control, including the antagonism, inhibition, invading as well as combination of many kinds of ways. The application prospects of microbial control on safety of fresh-cut fruits and vegetables were also proposed.

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Volume 23,Issue 3,2007 Table of Contents