Volume 23,Issue 7,2007 Table of Contents

1 Using Soybean Hydrolytic Product in Beer Brewing

QIAN Fang , HUANG Li-xin , YANG Xiao-quan , LUO Jian-yong

2007, 23(7):1-3.

[Abstract](78) [HTML](0) [PDF 6.37 M](361)

Abstract:
The feasibility of using soybean hydrolytic product in beer brewing was researched and the key physicochemical properties of the fermenting liquid were detected. Results confirmed that beer yeast growth well in the broth, in which soybean hydrolytic product was added. And the indexes for the achieved beer were according with the national standards.

2 Application of factor and correspondence analysis in comparative study on the ventral muscle of Thunnus Albacares for physical and chemical specifications analysis and sensory evaluation

LU Hao , BAO Jian-qiang

2007, 23(7):4-9.

[Abstract](85) [HTML](0) [PDF 17.08 M](365)

Abstract:
The qualitative change of ventral muscle of yellow fin tuna (Thunnus Albacares) during the storage period was researched at different refrigerated temperature by physical and chemical specifications analysis and sensory evaluation. The factor analysis and correspondence analysis in distance of data were under taken on the qualitative change. It was found that in the same storage time, the lower the temperature, the better the quality. The sensory evaluation could characterize the change in physical and chemical specifications. It could also reflect the quality change of ventral muscle of yellow fin tuna.

3 Nutritional assessment of Hemp (Cannabis sativa L.) Proteins

WANG Xian-sheng , YANG Xiao-quan , TANG Chuan-he

2007, 23(7):10-14.

[Abstract](101) [HTML](0) [PDF 1.40 M](339)

Abstract:
Total hemp protein isolate (HPI) and two major fractions of HPI (HPI-11s and HPI-7s) were extracted from defatted hemp (Cannabis sativa L.) flour. Amino acid composition and protein in vitro digestibility of HPI, HPI-7s and HPI-11s were analyzed. The results showed that the protein isolates from hempseed are much more nutritional in amino acid nutrition and easily digestible than soybean protein isolate, and can be utilized as a good source of protein nutrition for human consumption.

4 Researched on Conditions of the Enzyme Production by a Lipase-producing Strain

ZENG Lu , LIN Qin-lu , WANG Wei

2007, 23(7):15-18.

[Abstract](142) [HTML](0) [PDF 296.25 K](253)

Abstract:
The lipase-producing strains were screened and the enzyme producing conditions by the selected bacillus which had high lipase producing ability were studied. The key factors, including culture medium composition and initial pH value, were optimized by the orthogonal experiment and under the optimized conditions, the maximal lipase activity reached 68.58 U/mL.

5 Screening of a Mutant Strain Producing Alpha-transglucosidase

CHEN Gui-guang , GUAN Li-zhong , LI Wei , CHEN Shan-ling , LIANG Zhi-qun

2007, 23(7):19-21.

[Abstract](86) [HTML](0) [PDF 8.34 M](337)

Abstract:
Alpha-transglucosidase plays a critical role in producing isomalto oligosaccharide. In the paper, A stable mutant strain A.nigerC-1 producing alpha-transglucosidase was obtained by 60Co, UV and UV- LiCl mutant experiments. The productivity of the Alpha-transglucosidase of the mutagenesis is 2.7 times higher than that of the wild strain A.niger M-1.The strain would be applied in the production of isomaltooligosaccharide in the future.

6 Screening of Microorganisms Catalyzing the Biosynthesis of Arbutin

LIANG Xiao-xia , PANG Zong-wen , LIANG Jing-juan , WANG De-bao , CHEN Si-ming

2007, 23(7):22-25.

[Abstract](169) [HTML](0) [PDF 257.04 K](319)

Abstract:
The catalytic capability of 67 Strains of mold, yeast and bacteria, for the biosynthesis of arbutin, were investigated. The molecular weight and configuration of arbutin were determined by HPLC, Electron Ionization-Mass Spectrometry and polarimetry. The results indicated that there were more than 70% of microorganisms which could produce enzyme for catalyzing the biosynthesis of arbutin and the superior product were β-arbutin.

7 Study on Synthesis and properties of N-succinyl-chitosan

TAO Lu-si , SI Fei-fei

2007, 23(7):26-28.

[Abstract](191) [HTML](0) [PDF 265.50 K](392)

Abstract:
The synthesis of N-succinyl-chitosan and properties were studied. Results showed that the concentration of methanol and acetic acid and the molar ratio of anhydride to amino group affected the degree of N-succinylation. To prepare N- succinyl-chitosan, the optimal MeOH concentration, AcOH concentration and the range of mole ratio of anhydride to amino group were 80 %, 5 % and 4, respectively. It was also found that the degree of N-succinylation had effect on both the solubility and gelation of N-succinyl-chitosan.

8 Effects of Peroxidase Concentrations on the Quality of Puer Tea

LI Zhong-hao , LIU Tong-xun

2007, 23(7):29-31.

[Abstract](92) [HTML](0) [PDF 251.89 K](246)

Abstract:
The effect of peroxidase (POD) concentration on the quality and contents of main chemical components in Puer tea were analyzed. Results indicated that the effect of POD concentration on puer-tea was significant. Improving the POD concentration decreased the contents of water-extracted substances, including amino acid, tea polyphenols and catechins, but increased the gross of tea pigments.

9 Study on the Ultrasonic Wave Extraction of Red Pigment from Safflower

LIU Hong , QIAN Zong-yao , LI Bing-qi , MAO Yan-sheng

2007, 23(7):32-33.

[Abstract](66) [HTML](0) [PDF 1.70 M](294)

Abstract:
This paper studied the ultrasonic wave extraction process of Safflower Red from safflower. Single factor test and orthogonal test were applied to analyze the effects of the key factors. Spectroscopic analysis and Color value method were adopted to determine the absorbency and to measure the content of Safflower Red, respectively. The optimal acetone concentration, extraction time, extraction times, temperature and the ratio of sold/liquid were 70%, 30 min, 2, 40 ℃ and t 1:12, respectively.

10 Preparation of a new Sausage with Mushroom and Chicken Liver

ZHENG Li-na , LONG Fei , YU Kai-yuan

2007, 23(7):34-36.

[Abstract](115) [HTML](0) [PDF 256.25 K](299)

Abstract:
The effects of proportions of pork to mushroom and chickens liver, ratio of fat to lean and the adding amount of starch on the quality and flavor of sausage with pork as the main raw material were studied. Through the single factor test and the orthogonal experiment, the optimal proportion of fat to lean, the mushroom content, the chickens liver content and the starch dosage were 1/6, 5%, 2% and 6%, respectively, under which the achieved sausage had nice color, tissue, flavor and shape.

11 Study on the Processing Technology of Refrigerant Bitter Gourd Beverage

DONG Wen-ming , DENG Guang

2007, 23(7):37-39.

[Abstract](125) [HTML](0) [PDF 301.03 K](254)

Abstract:
A refrigerant bitter gourd beverage with good flavor was produced by adding some food additives, such as sweaters, acid regulations and so on. The effects of some key factors on the product quality were further studied and optimized.

12 Alcoholization of Tobacco Leaf by the Active Fraction of Natural Plant and Biochemical Reagents

LIU Tong-xun , LI Ping

2007, 23(7):40-42.

[Abstract](111) [HTML](0) [PDF 257.52 K](226)

Abstract:
The effects of the active fractions from 24 kinds of natural plants, such as honeysuckle, medlar and aloe, and 10 kinds of biochemical reagents, such as cellulase and papain, on the alcoholization of Nanxiong B3F tobacco leaf were studied and the reaction conditions were optimized by a L9(34) orthogonal design. Results showed that, compared with the natural alcoholization, the content of total nitrogen, total sugar, protein, amino acids and nicotine of the treated samples significantly decreased in the first six months, and then tend to a slowly decline.

13 Hydrolysis of Egg White Catalyzed by Flavourzyme

CHEN Jie , MA Mei-hu

2007, 23(7):43-44.

[Abstract](105) [HTML](0) [PDF 205.47 K](322)

Abstract:
A economical and practical method for enzymolysis of egg white was studied. Results showed that the optimal temperature and time for pre-treatment were 90 ℃ and 30 min, respectively. Besides, the pH value and time for Flavourzyme-catalyzed hydrolysis were 6 and 8 h, respectively.

14 Study on Processing of Soybean Yogurt

PAN Chao , LU Yi-bo , WU Jing

2007, 23(7):45-47.

[Abstract](144) [HTML](0) [PDF 1.91 M](344)

Abstract:
Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application. Several key factors were investigated by single-factor and orthogonal tests. The achieved results provided important theoretical base for the industrial production of soybean yogurt.

15 Study on preventing browning of Fried Chestnuts

JIANG Yan , ZHAO Li-chao , LUO Ai-min , LIANG Jun-ming

2007, 23(7):48-50.

[Abstract](84) [HTML](0) [PDF 3.12 M](426)

Abstract:
The main reason and the effect of water quality and blanching on chestnut browning were studied in this paper. Results showed that Sodium bisulfite, Phytic acid, Citric acid and Disodium ethylene diamine tetra - acetic acid (EDTA-2Na) could efficiently prevent the process of browning of the fried chestnut and the best concentration of the above-mention four compounds were 0.3%, 0.4%, 0.1% and 0.03%, respectively.

16 Research of Preparation of Peanut–Milk Cheese

YANG Bao-jin , FU Li , WEI Jian-chun , ZHANG Yi-ming

2007, 23(7):51-54.

[Abstract](99) [HTML](0) [PDF 368.34 K](246)

Abstract:
A new kind of cheese was produced by using peanut-milk partially replacing of milk, which had better flavor, enhanced healthy function and lower productive cost. Effects of four factors, including proportions of peanut and milk, adding amount of bacterial starter, concentration of calcium chloride and dosage of milk-clotting enzyme were studied with single factor experimental design and L9(34) orthogonal experimental design. The results showed that the best processing parameters were peanut-milk (10%), bacterial starter (0.03%), calcium chloride (0.08%) and milk-clotting enzyme (0.0025%).

17 Study on Processing Technology and Formula of Fast-frozen Dumpling

YI Cheng , CHENG Sheng-gao

2007, 23(7):55-58.

[Abstract](96) [HTML](0) [PDF 325.67 K](407)

Abstract:
In order to improve the quality of Fast-frozen Dumpling, the effects of several processing parameters on preparation of fast-frozen dumpling, including flour content, salt content, starch content, kinds of additives, water content, Knead pastes time and freezing storage temperature, were investigated. Results showed that the highest quality of fast-frozen dumpling was achieved using the following formula and processing technology: into the selected flour with 30% gluten, 1% salt, 10% starch and 0.1% sucrose ester were added firstly to improve gluten, increase hygroscopy and as emolsifier, respectively. After adding 47% water, the dough was kneaded for 20 min, molded, then quickly frozen and stored at -20 ℃.

18 Study on Microencapsulation of Jade Perch Oil by Spray-Drying Technique (I)

KANG Yin , TAO Ning-ping , WANG Xi-chang

2007, 23(7):59-62.

[Abstract](82) [HTML](0) [PDF 284.48 K](294)

Abstract:
Encapsulation efficiency was used as the main evaluating index for achieving the best encapsulated wall composition of microencapsulation of jade perch (Scortum barcoo) oil. By comparing the spray-drying effects and the characteristics of the microcapsule, the optimal contents of modified starch, sodium caseinate and jade perch oil were 46.75%, 2% and 20%, respectively.

19 Review on Nitrite in Pickles

WU Hui , LIU Dong-mei , YU Yi-gang , LI Xiao-feng

2007, 23(7):63-66.

[Abstract](62) [HTML](0) [PDF 210.35 K](468)

Abstract:
Nitrites are potential carcinogens, and controlling their concentrations is important for maintaining a safe food supply. In this study we reviewed the origin and harm of nitrites in pickles. Otherwise change rules of nitrite in pickles during fermentation and the factors on nitrite depletion were discussed.

20 Formation Mechanism and Control Methods of Benzo(a)pyrene in Smoked Food

HUANG Jing-fen , LI Lai-hao , CHEN Sheng-jun , YANG Xian-qing

2007, 23(7):67-70.

[Abstract](133) [HTML](0) [PDF 292.45 K](496)

Abstract:
In recent years, smoked food safety has initiated more and more attention. The formation mechanism, harmfulness, detection technology and control methods of benzo(a)pyrene in smoked food, were introduced here to provide the theoretical base for control of benzo(a)pyrene content in smoked food.

21 Progress in Biological Research of Phenylanlanine Ammonialyase (E.C.4.3.1.5)

MA Jun-yan , YANG Ru-de , AO Li-gang

2007, 23(7):71-74.

[Abstract](214) [HTML](0) [PDF 208.95 K](728)

Abstract:
As a critical enzyme in secondary metabolism of plants, especially in the first reaction of the biosynthesis of L- phenylalanine, Phenylanlanine ammonialyase (PAL,E.C.5.3.1.5) has significant biological meaning and strong ability against bacteria. The distribution, molecular structure, enzymatic characters and mechanism of PAL in plants were reviewed. Meanwhile, the regulation mechanisms of PAL was introduced using enzymology and molecular biology. The development of the researches on molecular biology of PAL at the gene level was prospected to provide basic data for the application of PAL in fruit tress disease resistant.

22 Mechanism and Key Technologies of Gamma-aminobutyric Acid Enrichment in Tea Shoots

LIAO Ming-xing , ZHU Ding-he

2007, 23(7):75-77.

[Abstract](73) [HTML](0) [PDF 1.13 M](354)

Abstract:
In this paper, the enrichment mechanism of Gamma-aminobutyric Acid (GABA) in Tea Shoots and the influential factors were reviewed. The key enrichment technologies of GABA enrichment in tea materials, especially the anaerobic treatment and breeding of the tea varieties, were also summarized.

23 Identification of volatile components in Chinese propolis by solid phase microextraction coupled to gas chromatography- mass spectrometry (SPME-GC/MS)

LI Ya-ping , HE Li-ping , CHEN Yu-fen , LU Zhan-lie , ZHENG Yao-long , PAN Jian-guo , LIN Li

2007, 23(7):78-80.

[Abstract](87) [HTML](0) [PDF 443.11 K](317)

Abstract:
Propolis is a resinous substance collected by honeybees from various plant sources. SPME and solvent extraction methods were used to extract the volatile components from Chinese propolis. The major volatile constituents in Chinese propolis were identified by gas chromatography with a mass spectrometric detector and each component was quantitatively analyzed. SPME has the advantage of rapidly extracting and concentrating terpenes of analytical interest from propolis. Twenty-eight major compounds were identified, in which there are many terpenes compounds. This study can provide references for the further study of propolis.

24 Spectrophotometric Determination of Hydroxyproline Content in Fish Skins

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

2007, 23(7):81-83.

[Abstract](171) [HTML](0) [PDF 1.80 M](416)

Abstract:
The hydroxyproline (Hyp) content in two fish skins, squid skin and chum salmon skin, was determined by the spectrophotometric method and was shown to be 0.823% and 2.247%, respectively. The average recovery rates for the two skins were 98.47% and 98.39%, respectively, and the CV of Hyp from the two skins were 1.65% and 0.64%, respectively. This method can be used as a reliable method for the quantitative determination of the collagen in fish skins.

25 Determination of Copper in Baked Coffee Beans by FAAS

FU Shu-lin , LAN Jie-na

2007, 23(7):84-85.

[Abstract](84) [HTML](0) [PDF 233.07 K](234)

Abstract:
The contents of copper in baked coffee beans were determinated by FAAS. Under the analytical conditions, the detection limit was 0.01 mg/L with the correlative coefficient being of 0.9999 and the coefficient of variation being of 0.49%~2.20%.. The recovery rates for the samples treated by the mixture of nitric acid and perchloric acid and dry ashing method were 96.9%~99.1% and 92.0%~97.4%, respectively. The method was suitable for used for the determination of copper in baked coffee beans and three standard materials.

26 Determination of Nitrite and Nitrate in Chaozhou Pickles and Sauerkrauts

HAO Gui-xia , YANG Xiao-bin

2007, 23(7):86-88.

[Abstract](54) [HTML](0) [PDF 249.33 K](254)

Abstract:
The contents of nitrate and nitrite in five kinds of Pickles and Sauerkrauts in Chaozhou were determined by the hydrochloric acid ethylene diamine colorimetric method and the ultraviolet spectrophotometric method. The results showed that, along with the increase of storage temperature, the contents of nitrate in the pickles and sauerkrauts rose. And the contents of nitrate in the pickles and sauerkrauts, which exposed in the air at room temperature, were found to sharply increase.

27 Study on the Amino Acids Analysis Direct System for Determining the Content of Free-Glycin in Dairy Drinks

FENG Zhi-qiang , ZHOU Xing-qi , ZHUANG Jun-yu

2007, 23(7):89-91.

[Abstract](110) [HTML](0) [PDF 4.29 M](458)

Abstract:
The amino acid analysis direct system was used to test the free-glycin in dairy drinks, and the methods for sample pretreatment and chromatographic parameters were studied in this paper. The test results were to analysis whether the dairy drinks had free-glycin added. The method is convenient, accurate and practical, the recovery rate was 98.8%~101.7%, RSD was 0.53%.

28 Determination of 10-Hydroxy-2-Decenoic Acid in Royal Jelly by Reverse High Performance Liquid Chromatography

YANG Bin , HAO Li-hua , CHEN Xin-xin

2007, 23(7):92-93.

[Abstract](68) [HTML](0) [PDF 352.66 K](232)

Abstract:
Reverse high performance liquid chromatography was used for the determination of 10-hydroxy-2-decenoic acid in royal jelly. Chromatographic separation was performed using ZORBAX Eclipse XDB-C18 column with methanol and 1% phosphoric acid (50:50, v/v) as mobile phase at a flow rate of 1.0 mL/min. The UV detection wavelength was fixed at 210 nm. This method was proved to be simple, rapid and has good reproduction quality and high recovery rate.

29 Determination of Adenosine Content in Zymolytic Powder of Aweto by HPLC

FAN Zhi-hua , TANG Wei-hua , LIN Lin

2007, 23(7):94-97.

[Abstract](78) [HTML](0) [PDF 10.32 M](322)

Abstract:
The method for determination of adenosine in zymolytic powder of aweto was studied. The detecting wavelength, proportion of mobile phase, chromatography mapping character, adenosine recovery ratio and the ultrasonic pretreatment were discussed. Reslutes showed that, using a reverse-phase bonded ODS Hypersil column (5 μm, 125×4 mm), the most suitable mobile phase and detecting wavelength were 0.06 mol/L KH2PO4- methanol-tetrahydrofuran (150:10:1.5) and 260 nm, respectively, under which the average recovery was 99.11%. The method was very sensitive and selective and the pretreatment method was simple and fast.

30 Application Progress of chitosan in the pharmaceutical carrier

DONG Yan , ZHANG Qun-zheng , LI Xiao-ling , GUAN Wei-wei

2007, 23(7):98-100.

[Abstract](70) [HTML](0) [PDF 172.47 K](262)

Abstract:
As a resourceful, new and natural macromoleculer compound and a kind of polyose compounds, chitosan was considered as a good pharmaceutical releasing carrier for lots of properties, such as sound tissue compatibility, various biologic activity, low toxicity, easy absorption, etc. Here, the biological properties, types and clinical application of chitosan as drug controlled release carrier, particularly its application as gene carrier, were introduced. Besides, the directions for future development of chitosan as drug carrier were forecasted.

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Volume 23,Issue 7,2007 Table of Contents