Volume 23,Issue 5,2007 Table of Contents

1 Effects of Oligosaccharides and Peptides on Fermentation of Yogurt

ZHOU Xue-song , JIANG Can-ming , ZENG Jian-xin , ZHAO Mou-ming

2007, 23(5):1-3.

[Abstract](92) [HTML](0) [PDF 252.50 K](234)

Abstract:
Effects of oligosaccharides and peptides on fermentation of yogurt were studied in this paper. Results showed that peptides were superior to oligosaccharides in reducing the fermentation time and casein-hydrolyzed peptide was shown to be the best one. Addition of peptides had little effect on the viscosity of yogurt, while addition of oligosaccharides could increase the viscosity of yogurt and mannan-oligosaccharide was the best for this purpose. In addition, addition of oligosaccharides and peptides has no obvious effect on taste and stability of yogurt but on the taste of yogurt. Besides, mannan-oligosaccharide and peptides could improve the thickness of yogurt.

2 Study on Isolation, Purification and the Free-Radical Scavenging Effect of Proanthocyanidins from Grape Seed (2)

MA Qing-yi , SONG Yan-xian , ZHAO Song-tao

2007, 23(5):4-7.

[Abstract](74) [HTML](0) [PDF 244.68 K](249)

Abstract:
The content of proanthocyanidins monomer extracted by ethyl acetate or ether was confirmed by thin layer chromatography scan (TLCS), and the results were compared with those by vanillin-HCI method. The effects of pH value, temperature, light, treatment with Vc and sodium hydrogen sulfite on the stability of proanthocyanidin in grape seeds were also investigated. Then the microcapsule of proanthocyanidins was made using β-cyclodextrin as coating material. The results showed that the contents of monomer in ethyl acetate and ether extracts by TLCS were 29.02% and 59.98%, respectively, which were in accordance with those by vanillin-HCI method. Proanthocyanidins was stable without light at low pH value (3~5) and room temperature. 0.6% Vc or 0.75% sodium hydrogen sulfite showed very strong protective effect on proanthocyanidins. When 10 g β-cyclodextrin and 0.189 g proanthocyanidins were used, the output and embedding efficiency of Proanthocyanidins microcapsule could reach 80.4% and 20.5%.

3 Study on the Purification and Properties of Trypsin Inhibitor (TI) in Mungbean

YOU Yong-lai , CHEN Zhong

2007, 23(5):8-10.

[Abstract](43) [HTML](0) [PDF 5.91 M](346)

Abstract:
By (NH4)2SO4 fractional precipitation, DEAE-Sepharose CL-6B anion-exchange chromatographs and Sephacryl S-200 gel filtration, trypsin inhibitor(TI) was purified from degrease Mungbean powder. Then the stability of TI was studied. It was showed that the activity of TI was not obviously changed at temperature of 20~100 ℃ and with pH value of 2.2~10.2.

4 Research on Acidity Forecast for fermentation of Vegetable Juice by Lactic Acid Bacteria

ZHANG Ju-hua , SHAN Yang

2007, 23(5):11-13.

[Abstract](99) [HTML](0) [PDF 187.29 K](227)

Abstract:
A kind of vegetable juice, which is prepared from carrot and tomato, was fermented by Lactibacillus acidophilus and Lactobacillus plantarum. The correlations of three factors (fermentation temperature x1, inoculum size of Lactobacillus plantarum x3 and fermentation time x4) with acidity were regressed and the achieved regression equation was as follows: Y=0.4394+0.102x1+0.0388x3+ 0.1107x4-0.0163x12.

5 Influence of Addition of Tween-80, Toluene and Aether on the Liquid Fermentation of Monascus GM011

CHEN Xiao-lin , ZHOU Li-ping , WANG Lan

2007, 23(5):14-16.

[Abstract](83) [HTML](0) [PDF 3.49 M](331)

Abstract:
The influence of toluene, aether and tween-80 on the liquid fermentation of Monascus GM011 was studied due to their capability of changing the cell membrane permeability. Results showed that toluene not only inhibited the growth of GM011 and the production of Monacolin K and red pigment, but also greatly influenced the morphology of GM011, while tween-80 could promote the growth of the fungus, favor the production of red pigment and inhibit the production of Monacolin K. When aether was added to the fermentation liquid, little effect was found on the growth of GM011, the production of red pigment and the morphology of GM011, while it greatly improved the production of Monacolin K. By adding 1 mL aether into 100 mL broth per 24 h, the concentration of Monacolin K was up to 425 mg/L, which is 2.53 times higher than that of the control.

6 Analysis of the Influential Factors in Fermentation of Regular Set-style Yogurt

ZHU Ping

2007, 23(5):17-19.

[Abstract](59) [HTML](0) [PDF 210.14 K](404)

Abstract:
Some influential factors in fermentation of regular set-style yogurt, such as culture medium, cultivating temperature, inoculum size, subculturing and preservation of seed strain, were discussed here. The corresponding control measures were also put forward.

7 Effect of 1-Methylcyclpropene on Preservation of Bamboo Shoot (Phyllostachys praecoxf. prevelnalis)

SUN Jie , LU Sheng-min , TAO Ning-ping

2007, 23(5):20-22.

[Abstract](90) [HTML](0) [PDF 244.41 K](233)

Abstract:
Fresh bamboo shoots were treatment with 1-methylcyclpropene (1-MCP) and then stored at 10 ℃ for 10 days. Effects of 1-MCP treatment on the sensory quality, color, soluble protein content and browning of bamboo shoots were investigated. The results indicated that the treatment of bamboo shoots with 50 μL/L of 1-MCP could maintain high sensory quality, Hw value and soluble protein content of bamboo shoots during cold storage. The treatment might inhibit the synthesis of polyphenol during the middle and later storage periods and lower the PPO activity in bamboo shoots during the earlier and middle storage periods. Accordingly, the use of 1-MCP could delay the browning and senescence of bamboo shoots and extend its shelf life at 10 ℃ to more than 7 days.

8 Study on Protoplast Formation and Regeneration of Fibrinolvtic Enzyme-producing Strains

LIANG Hui-yi , GUO Yong

2007, 23(5):23-25.

[Abstract](52) [HTML](0) [PDF 253.49 K](342)

Abstract:
The effects of different factors, such as age, lysozyme dosage, enzymatic time, the pH value, temperature, osmotic stabilizer, and penicillin, on protoplast formation and regeneration of Bacillus strains DC-12 were studied. The most suitable hypertonic buffer, culture time, pH value, lysozyme dosage, reaction temperature and time were HM hypertonic buffer, 7.5, 2.0 mg/mL, 37 ℃ and 60 min, respectively, with which the rate of protoplast formation and regeneration were 95.8%. If 0.6 mol/L NaCl was used as the regeneration hypertonic buffer, the rate of protoplast formation and regeneration was 21.6%.

9 Viscosity Changes of Schizophyllan under Ultrasonication

ZHONG Guang-quan , ZHENG Bi-sheng

2007, 23(5):26-27.

[Abstract](85) [HTML](0) [PDF 216.54 K](284)

Abstract:
The viscosity changes of schizophyllan treated by ultrasound were examined here. It could found that the viscosity of the schizophyllan solution decreased till a limited value with prolonging the sonication time. The initial concentration of schizophyllan had little effect on the degradation of schizophyllan by ultrasonication while higher ultrasonic power reduced the viscosity of the schizophyllan solution.

10 Study on Friction Resistance Coefficient of Straight Tube

WU da-wei , ZHANG jian-hua , ZHANG Cheng-lin

2007, 23(5):28-29.

[Abstract](53) [HTML](0) [PDF 204.18 K](263)

Abstract:
A series of formulas about λ and Re were derived from experimental data using straight stainless steel tube as experimental object and the dimensionless equation determined by the π theorem as mathematics model.

11 Preliminary Study on the Microorganism isolated from Tujia Fermented Brown Bean

QIN En-hua

2007, 23(5):30-31.

[Abstract](64) [HTML](0) [PDF 174.17 K](240)

Abstract:
Two kinds of microbes isolated from Tujia fermented brown bean were investigated here. The main kinds of microbe in the bacteria-fermented brown were found to be bacillus species. In mold-fermented brown bean, Mucor, Rhizopus , Aspergillus and Penicillium were the predominant species and their contents varied by changing the mediums and temperature.

12 Preliminary Screening of Enrichment Medium for Growth Promotion of B. bifidum

SUN Xue , CHEN Shu-xing , LIU Li-li

2007, 23(5):32-33.

[Abstract](90) [HTML](0) [PDF 140.40 K](353)

Abstract:
A comparison of the growth of on TPY, PTYG and modified MRS medium was made and PTYG medium was shown to be the best one. Results also indicated that both the hydrolyzed whey protein and lactose could affect the growth of B. bifidum in PTYG medium and the most suitable additive amounts of hydrolyzed whey protein and lactose were 10% (mL/mL) and 1.5% (g/g), respectively.

13 Extraction and Physicochemical Properties of Nostoc flagelliform Polysaccharide

LIN Yong-xian , YU Hai-feng , XU Peng , DONG Yong-sheng , JIA Shi-ru

2007, 23(5):34-36.

[Abstract](88) [HTML](0) [PDF 2.71 M](304)

Abstract:
The Nostoc flagelliform polysaccharide was extracted by hot water and the best extraction conditions were determined. The optimal temperature, ratio of water to algae (v/w), time, extraction times for the extraction of Nostoc flagelliform polysaccharide were 80 ℃, 90, 70 min and three times, respectively. Analysis of Nostoc flagelliform polysaccharide by UV spectrum showed that there were no absorption peaks of protein and nucleic acid at 280 nm and 260 nm, while the Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that the sample has the typical characteristics of polysaccharide and was a non-sulfated polysaccharide with β-glycosides. Thermogravimetic analysis indicated that the degradation temperature of polysaccharide was 256.8 ℃.

14 Extraction and Determination of the Polysaccharides from Dandelion

FU Xue-peng , YANG Xiao-jie

2007, 23(5):37-39.

[Abstract](101) [HTML](0) [PDF 216.24 K](317)

Abstract:
The extraction conditions of polysaccharides from dandelion roots were optimized here. The optimal extraction temperature, time, the ratio of solid to liquid and extraction times were 80 ℃, 3 h, 1:30 and 2 times, respectively. 80% ethanol was used to removal the impurities (monosaccharides and oligosaccharides) and to precipitate polysaccharides, while Sevag method and ligarine were used for deproteinization and degreasing, respectively. The content of polysaccharides was determined by spectrophotometric method with anthrone-sulfuric acid as coloring reagent and shown to be 52.06% with the recovery rate and RSD being of 97% and 2.06%, respectively. The method is suitable for the determination of dandelion polysaccharides due to its simpleness, convenience, accurateness and repeatability.

15 Study on the Compound Collagen Protein Flavoring

LI Guang-hui , GUO Jian-jun

2007, 23(5):40-42.

[Abstract](77) [HTML](0) [PDF 231.65 K](251)

Abstract:
According to the popular taste, the compound collagen protein flavoring was made using the fresh meat bone of livestock and birds as main material, which contained rich collagen protein and delicious substances, and related spice as subsidiary flavoring. The product was convenient and will be widely used as a new kind of compound flavoring.

16 Improvement of the Extraction of Tribulus Terestris via Pre-fermentation

ZHONG Gui-fang , SHI Guo-qing , ZHAO Xin-ping , MA Qing-yi

2007, 23(5):43-45.

[Abstract](75) [HTML](0) [PDF 4.89 M](317)

Abstract:
The hydrolysis of saponins in sealed tube with trichloride acetic acid using butanone as internal standard and monitoring with UV scanning were firstly applied in the extraction of Tribulus Terestris Saponins via pre-fermentation. The results showed that the extraction rate of Steroidal saponins via microorganism fermentation was 2.28 times higher than that without pre-fermentation. The optimal concentration of Trichloride acetic acid, internal standard, temperature for sealed tube and reaction time for the hydrolysis of Tribulus Terestris saponins were 15%, butanone, 120 ℃ and 1 h, respectively. The most suitable extracting solvent was found to be n-hexane. Results showed that the extract rate of steroidal saponins was greatly improved after microorganism’s fermentation. And the saponins hydrolysis in sealed tube with trichloride acetic acid was shown to be a simple and reliable monitoring method with promising application prospect.

17 Study on the Preparation of Synbiotics

HU Xiao-hong , JIA Jian-bo

2007, 23(5):46-49.

[Abstract](51) [HTML](0) [PDF 309.05 K](222)

Abstract:
The effects of the protective agent on the survival rate of cells and the living cell number of freeze -drying starter were studied during the freeze-drying of S. thermophilus, Bifidobacterium and Lactobacilus planetarium. The highest survival cell contents of the above-mentioned bacteria were 1.2×109/g, 8.4×108/g and1.4×109/g, respectively. The freeze-drying starters with suitable protective agent were fermented in milk medium at 42 ℃ for 10 h and their growth curves, acid-producing curves and the pH value curves with or without freeze-drying had no obvious difference. It was also found that the storage of complex bacteria was better than that of the single bacteria below 4 ℃. The survival percentage of the complex bacteria was higher than that of the single in the artificial gastric juice.

18 Study on Microwave-assisted Extraction of Total Flavones from Propolis

WU Yu-min , HE Jin-feng , PU Biao , WEI Ya-ping

2007, 23(5):50-51.

[Abstract](58) [HTML](0) [PDF 9.14 M](341)

Abstract:
Microwave-assisted extraction (MSE) of total flavones from propolis was studied in this paper. The influences of some factors, including ethanol content, microwave irradiation power, the extraction time and the solid-liquid ratio, on the extraction yield of those compounds were determined. The extracts were analyzed by spectrophotometer. Results indicated that the optimal extraction solvent, irradiation power¸ extraction time and the solid-liquid ratio were ethanol, 80%, 80 W, 1.5 min and 1:4, under which the highest extraction yield was obtained. Compared with traditional extraction methods, MSE was better for the extraction of total flavones from propolis due to the shorter extraction time and higher yield.

19 Study on Processing Technique of Instant Bean Sprouts

LIU Chun-yan , LU Sheng-min , WU Ying-long

2007, 23(5):52-55.

[Abstract](53) [HTML](0) [PDF 281.65 K](225)

Abstract:
Instant bean sprouts were produced using green bean sprouts as the main material and the processing technique, including blanching and crispness-keeping, was investigated. Results indicated that the peroxidase activity in bean sprout was completely lost and the hexanal content of the instant bean sprouts was obviously decreased by blanching the green bean sprouts in 0.15% citrate solution for 2.5 min at 90℃. After blanching, the bean sprouts were soaked in 0.4% CaCl2 for 60 min , thus instant bean sprouts were achieved with better brittleness.

20 Study on healthy Bergamot Tablet

XU Jie-ling , JIANG Yi-kui , CHEN Yu , XU Si-zhao , WANG Yan-er

2007, 23(5):56-57.

[Abstract](75) [HTML](0) [PDF 241.35 K](215)

Abstract:
A kind of healthy Bergamot tablet was researched. The components of it were as follows: 4% Bergamot extract, 3% assist materials extract (mixture of Almond, Preserved Mandarin Orange Peel, Chinese White Olive, Lonicera japonica Thunb , BalloonflowerRoot, Sterculia lychnophera Hance, Licorice Root ), 1.6% lemon acid，0.4% mentholum, 60% xylitol, 15% glucose, 14% maltodextrin and 2% NaCl,

21 Study on Natural Fermentation of Soy Sauce with Mixed Starters

TAN Wu-feng , LI Yue-lan

2007, 23(5):58-59.

[Abstract](62) [HTML](0) [PDF 186.47 K](248)

Abstract:
The natural fermentation of soy sauce with mixed starters was studied here. The best manufacturing process and conditions were determined. In view of the quality and cost of the product soy sauce, the technology of natural fermentation with mixed starter was better than the traditional production technologies.

22 Study on the Deodorization of Garlic with Honey

ZHU Hong

2007, 23(5):60-62.

[Abstract](76) [HTML](0) [PDF 216.80 K](266)

Abstract:
The mechanism, methods and processing parameters of remove the unpleasant smell of the garlic by honey was studied here to produce a kind of food with high nutrition. The raw material garlic was scalded with water at 95 ℃ for 2 min and deodorized with honey. The ratio of honey to galic was 1.5(g/g). Then, 0.8%, NaCl, 0.5‰ actric acid and 0.5‰ monosodium glut was added to the crud product. The final product, which had strong garlic smell, honey smell and high nutrition, was shown to be a kind of instant and health food.

23 Food Allergen Control for Food Processing Factory

SUN Zhe-hao

2007, 23(5):63-64.

[Abstract](67) [HTML](0) [PDF 220.81 K](330)

Abstract:
The food allergic mechanism, allergen category and the food allergen control in food processing factory were discussed here. It was pointed out that the food allergen should be controlled from the beginning of the development of a new product to the consumer end.

24 Extraction and Purification of Acidic Mucopolysaccharide from Holothuria scabra Jaeger

ZHENG Ai-chu , CHEN Jian , PENG Chao-ying

2007, 23(5):65-67.

[Abstract](83) [HTML](0) [PDF 185.17 K](212)

Abstract:
The isolation and purification of acidic mucopolysaccharide from Holothuria scabra Jaeger was studied in this paper. The optimal pH value of the homogenized juice of sea cucumber, the dosage of papain, the temperature and stirring time were 6.0, 250 U/g, 60 ℃ and 9.0 h, respectively.

25 Filter Function Compare of Cellulose and Diatomite in Starch Sugar Industry

ZENG Xiang-yan , ZHOU Yan-bin , XU Zheng-kang

2007, 23(5):68-69.

[Abstract](92) [HTML](0) [PDF 192.49 K](214)

Abstract:
In this paper, the filter function compare of cellulose and diatomite in starch sugar industry. Results showed that the cellulose could greatly improve the filtration rate as well as the separation efficiency.

26 Application of HACCP System in the Production of Quick-frozen Instant Foods

HAN Yao-ming , ZHENG Zhi-yong , ZHANG Bin

2007, 23(5):70-72.

[Abstract](85) [HTML](0) [PDF 398.18 K](377)

Abstract:
The critical control points in the production of quick-frozen instant food, such as quick- frozen instant Spring Roll, were analyzed with HACCP principles. And raw material checking, blanching and metal detecting was identified as the critical control points.

27 Improving Teaching Quality of Experiment of Food Engineering Principals through Two Stages and Multi-layered Teaching

TAN Ru-cheng , LIU You-ming , ZHAO Si-ming , TAN Jun

2007, 23(5):73-75.

[Abstract](79) [HTML](0) [PDF 180.77 K](219)

Abstract:
The two-stage and multi-layered teaching method was proposed and had applied into experiment of food engineering principals, which contained basic experiments (cognitive experiment, imitation experiment, course experiment, etc.) and some extracurricular practice. Results indicated that the two-stage and multi-layered teaching method effectively enhanced students’ studying interest and met the requirements of different students. With this method, the teaching aims were achieved and the teaching quality was also obviously improved.

28 Analysis of Arbutin in Microbe Fermentation Solution by Thin Layer Chromatography

CHEN Si-ming , LIANG Jing-juan , PAND Zong-wen , NONG Lei

2007, 23(5):76-78.

[Abstract](94) [HTML](0) [PDF 264.49 K](327)

Abstract:
Objective: To establish a method for determination of the content of arbutin in microbe conversion solution by Thin-Layer chromatography. Methods: The microbe conversion solution was filtrated and condensed. The developing solvent was a mixture of ethyl acetate, acetic acid and water (3.1:1:1, v/v/v). The detection wavelength was set at 570 nm. Results: The calibration curve was Linear in the range of 2 μg~6 μg with r value of 0.9976. Conclusions: The method was quick, simple and accurate for the determination of content of arbutin.

29 The Volatile Components in Red Grape Analyzed by GC-MS

LIANG Mao-yu , CHEN Yi-pin , ZONG Wei

2007, 23(5):79-81.

[Abstract](106) [HTML](0) [PDF 293.29 K](265)

Abstract:
The volatile components from red grape were extracted by steam distillation and then 53 compounds were identified by analyzing the isolated volatile components using GC-MS. The concentration of the main components, including 3-hydroxy-butanone, 1-hydroxy-2-propanone, furfural, 2, 4-dihydroxy-2,5-dimethyl-3(2H)- furanone, butyrolactone, 2-furanmethanol, phenylethyl alcohol, methyl furoate, 5-hydroxymethyl-furfural, methyl linoleate, myristic acid, palmitic acid, palmitoleic acid, oleic acid, linoleic acid and linolenic acid, were found to be 1.36%, 1.79%, 18.547%, 7.04%, 2.22%, 1.07%, 11.08%, 3.524%, 3.06%, 1.11%, 1.48%, 12.21%, 2.55%, 4.11%, 9.58% and 4.34%, respectively. It showed that red grape was a kind of non-sweet grape.

30 Detection Technologies and Methods of Salmonella

WANG Cui , YAN Lei , ZENG Qing-zhu

2007, 23(5):82-85.

[Abstract](143) [HTML](0) [PDF 193.93 K](503)

Abstract:
The application and development of the methods for detection of salmonella in food were reviewed here. Emphasis was laid on the molecular biological and immunology techniques, such as PCR and ELISA, which developed rapidly in the detection of salmonella in recent years due to their sensitivity and specificity. The directions of those detection methods and their application prospects were also viewed.

31 Development of Detection and Identification of Bifidobacteria

SHI Yang-qiang , ZHUANG Gui

2007, 23(5):86-90.

[Abstract](84) [HTML](0) [PDF 262.42 K](322)

Abstract:
This paper reviewed the development of detection and identification of Bifidobacteria, especially the application of molecule biology techniques in this field such as direct identification using specific former or probe, molecule marker technique, PCR techniques, and so on. Also the advantage and disadvantage of each technique and their application prospects were discussed and compared.

32 Research Progress of Cellulase Produced from Tridchoderma viride

LI Wen-jia , LIN Qin-lu

2007, 23(5):91-92.

[Abstract](96) [HTML](0) [PDF 233.85 K](350)

Abstract:
This paper briefly introduces the recent researches of the cellulose-producing conditions of Trichoderca viride. The purification and application of cellulose are also described here.

33 Influence of Factors on Yield of Resistant Starch

WANG Yao , WU Ying-long , YUE Shuang-ming

2007, 23(5):93-95.

[Abstract](79) [HTML](0) [PDF 234.14 K](275)

Abstract:
This paper summarize the influence factors on the yield of resistant starch, including its characteristics, the interaction of starch with other components, processing conditions, Storage conditions and so on.

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Volume 23,Issue 5,2007 Table of Contents