Volume 23,Issue 8,2007 Table of Contents

1 Effect of Selenoarginine on the Growth and Selenium Content Of Yeast

LIU An-jun , WANG Yan , ZHANG Guo-rong , CHEN Yan-yan

2007, 23(8):1-4.

[Abstract](98) [HTML](0) [PDF 7.38 M](342)

Abstract:
to investigate the coordinated effect of vitamin E(VE) on the selenium enrichment of a rich selenium yeast using selenoarginine as the organic selenium resource. Selenoarginine was added into the medium at different concentration and in different fermentation time and Vitamin E was also added with different concentration into the medium containing 120 mg/L selenium. Weighing method and atomy fluorescent photometer were accepted to determine the growth curve and selenium content, respectively. Unlike with SeO2, selenoarginine had little inhibition effect on the growth of the yeast. Selenoarginine (120 mg/L) was added after 4 hour-fermentation of yeast and the selenium content could reach 87.0055 μg/g dry yeast after fermentated for 8 hours. It was also found that VE stimulated the growth of the yeast, but had little effect on the enrichment of selenium.

2 Separation and Screening of Yeasts for the Manufacture of Rice Wine

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

2007, 23(8):5-8.

[Abstract](134) [HTML](0) [PDF 323.89 K](302)

Abstract:
Ten yeasts were separated from five kinds of rice wine starters and their cell morphology and colony morphological characterization were analyzed. A comparison study of the achieved yeasts showed that the fermentation capacity, the resistant abilities of high temperature, ethanol and the cohesion performance of the two strains (No.1 yeast and No.8 yeast) were better than those of the others and were selected for producing the rice wine.

3 Study on the Genetic Variation of Polygonum multiflorum Thunb species by sequences analysis of chloroplast matK gene

YAN Ping , JIAO Xu-wen , PANG Qi-hua , SHEN Yan-Jing , ZHAO Shu-Jin

2007, 23(8):9-13.

[Abstract](86) [HTML](0) [PDF 5.33 M](324)

Abstract:
To investigate the relationship between the variation of chloroplast matK gene sequence and the geographical distribution of Polygonum multiflorum Thunb. Method: PCR direct sequencing was applied to detect the matK sequences of 17 samples of Polygonum multiflorum Thunb collected from 15 populations. Results: The matK gene sequences were 1271 bp in length. Multiple sequence alignment showed that there were 12 variable sites in matK sequences and the Polygonum multiflorum Thunb smples were divided into four groups. Conclusion: These relatively variable sites in matK gene provided potential information for identifying Polygonum multiflorum species at the DNA level. The phylogenetic relationship of Polygonum multiflorum Thunb was well correlated with their geographical distribution.

4 Studies on Adhesive and Rheology Properties of Succinylated Defatted Soya Meal

ZHANG Jun-tao , LI Li , YANG Xiao-quan

2007, 23(8):14-16.

[Abstract](89) [HTML](0) [PDF 5.53 M](341)

Abstract:
The rheology properties of succinylated defatted soya meal (DSM) were investigated here. It was found that the viscosity of succinylated DSM increased with increasing the succinylation degree while further risen in succinylation degree led to a decrease in the viscosity. The viscosity of the succinylated DSM was lower than that of the untreated DSM and a shear thinning phenomena was found in the succinylated DSM solution. Increasing the succinylating reagent dosage improved the linear range of elasticity and viscosity of succinylated DSM. The modified DSM seemed possessing the characteristics of physical gel.

5 Effects of Ultrasonic Treatment on the Enzymatic Properties of Lipase

MA Ge-li , DONG Wen-hui , ZHANG Yong , ZHU Lin

2007, 23(8):17-19.

[Abstract](118) [HTML](0) [PDF 242.90 K](225)

Abstract:
The effects of ultrasonic treatment on hydrolysis of olive catalyzed by lipase and the enzymatic properties of lipase were researched. The results showed that, for lipase-catalyzed hydrolysis of olive, the optimal ultrasonic power, frequency and total ultrasonic time were 200 W, 20 kHz and 8 min, respectively. Under these conditions, the lipase activities were enhanced and its optimal temperature and pH value were not changed.

6 Screening of Lycopene-produced Strains from the Photo Synthetic Bacteria

JIANG Da-wei

2007, 23(8):20-22.

[Abstract](113) [HTML](0) [PDF 15.86 M](377)

Abstract:
In this study the lycopene-produced strains were screened from 20 strains of photo synthetic bacteri (PSB) and R. azotoformans Y6 was chosen for its yield of lycopene (8.02×10-3 mg/L).

7 Study on the Highest Resistant Temperature of Lactobacillus in Pickle

HU Jun , HE Jin-feng , PU Biao

2007, 23(8):23-25.

[Abstract](144) [HTML](0) [PDF 3.62 M](330)

Abstract:
The highest resistant temperature, OD value and acid-producing ability of lactobacillus in pickle was measured. It was found that the highest temperature was 35~40 ℃. After a high-temperature treatment, the OD values of lactobacillus was significantly changed and its acid-producing ability was evidently lower.

8 Effects of Hyroxypropyl and Crosslinking Modification on the Viscous Stability of Potato Starch

HUANG Qiang , LUO Fa-xing , ZHANG Jia-cheng

2007, 23(8):26-28.

[Abstract](103) [HTML](0) [PDF 373.67 K](221)

Abstract:
The paste stability of potato starch modified by single or dual sodium trimetaphosphate and propylene oxide was investigated by Brabender viscographer. The initial temperatures of gelatinization and the value of viscosity peak of hydroxypropylated potato starch (HP) decreased but the related temperature for the viscosity peak increased. Furthermore, its breakdown strength and the freeze-thaw stability improved and the stability of paste viscosity showed little change. The beginning temperature of gelatinization of potato starch, dual-modified by propylene oxide and sodium trimetaphosphat, was decreased and both the breakdown strength and freeze-thaw stability were improved. However, no obvious improvement in its viscous stability was found as compared with that by single hydroxypropyl modification.

9 Effect of Baked Soy Powder on the Quality of bakery products

HE Yu-zhen , LAI Fu-rao , WU Hui

2007, 23(8):29-31.

[Abstract](94) [HTML](0) [PDF 11.23 M](342)

Abstract:
Using a farinograph, an extensograph and baking test, the effect of baked soy powder on the rehology of wheat flour dough and the quality of bread and cake was studied. The results indicated that adding 6% and 10% baked soy powder in bread and cake flour, respectively, improved the water absorption and extensibility of the flour and decreased the mixing tolerance index, farinograph quality index, drawing resistibility and extension ratio. Besides, the surface colour and texture of bread and cake as well as the structure of cake were improved.

10 Optimization of Production Conditions of Monaclin K by Solid Fermentation with Monascus

DONG Wen-bin , TAO Lu , ZHANG Jian-hua , ZHENG Dan , RONG Xiao-feng , WU Xu

2007, 23(8):32-35.

[Abstract](119) [HTML](0) [PDF 275.36 K](255)

Abstract:
The fermentation conditions for the production of functional Monascus pigments and Monaclin K by solid fermentation with Monascus were studied, including initial water content, fermentation time, initial pH value, appendant carbon and nitrogen source, and the concentration of K2HPO4.

11 Study on the Synthesis of 2,2-Bibenzyl-4,6-Biphenyl-1,3,5-Trithiane and its Odou

FENG Fu , HU Wei-bing , YU Ai-nong , HU Ying , HUANG Ting-lun , LIU Sheng-mao

2007, 23(8):36-39.

[Abstract](90) [HTML](0) [PDF 276.60 K](247)

Abstract:
A novel spice, 2,2-bibenzyl-4,6-biphenyl-1,3,5-trithiane, was synthesized using ethanol, 1,3-diphenyl- 2,2-dithiol and FeCl3 as raw materials and p-toluenesulfonic acid as catalyst. The yield of the product was shown to be 63.0% and its structure was characterized by IR, 1H NMR and MS. Besides, the odour of the product was identified, which is similar to onion and garlic fragrance with the thresholds being of 0.2210-6~0.3710-6 mol/L in water and 1210-6~15.3310-6 mol/L in vegetable oil.

12 Improvement of The Quality of Toffee by Utilizing the Micro Capsule Technology

WANG Bo

2007, 23(8):40-42.

[Abstract](101) [HTML](0) [PDF 287.56 K](218)

Abstract:
The improvement of the quality of toffee was investigated here. Results showed that using the micro capsule technology could decrease the volatilization of flavour in toffee and the addition of ethyl maltol could efficiently inmprove the flavour of toffee. By adjusting the components proportion and the essential parameters in the formula, several problems such as paper sticking, teeth sticking and granulated substance of the product, were solved. And the taste and the stablility of the structure of the toffee were improved. Moreover, adding β-carotin could improve the nutrition value of the toffee. Result showed that the quality of the product was better than that of the ordinary toffee.

13 Extraction of Essential Oil from Alpinia Oxyphylla Miq by Steam Distillation Extraction and Supercritical Fluid CO2 Extraction

ZHANG Wen-huan , CHEN Jian , HUANG Hui-hua

2007, 23(8):43-45.

[Abstract](117) [HTML](0) [PDF 317.83 K](267)

Abstract:
The chemical components of essential oil from Alpinia oxyphylla Miq in Guangdong province was extracted by steam distillation extraction (SD) and supercritical fluid CO2 extraction (SFE-CO2). The yields of the oil by the two methods were compared, and the chemical components in the oil achieved by different extraction methods were also analyzed by GC-MS. It was found that the main components of the essential oil obtained with the two methods were similar.

14 Effects of the Processing Parameters on the Quality of the Preserved Duck Eggs produced with Soakage Method

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

2007, 23(8):46-48.

[Abstract](121) [HTML](0) [PDF 158.48 K](339)

Abstract:
The relationships among sodium hydroxide concentration, solution volume and egg weight in the production of preserved duck eggs with soakage method were studied in this paper. The results demonstrated that the preserved duck eggs with high quality could be produced under the following optimized conditions: 2%~5%. 2%, 2%, 3% or 4% of sodium hydroxide with the ratio of egg weight to solution volume being of 1:3, 1:2, 1:1.5 or 1:1, respectively.

15 Research on the application of Antioxidant in the Shark Meat

XIE Rong-hui

2007, 23(8):49-50.

[Abstract](140) [HTML](0) [PDF 166.18 K](261)

Abstract:
The application of antioxidants in the shark meat was studied here. As an indissoluble compound, tertiary butyhhydroquinone (TBHQ) was found to be unsuitable for using in pet food although it showed the best antioxidant effect among the examined antioxidants, while propyl gallat was considered to be the best one for this purpose as it could be easily soluble in water with good antioxidant effect. Besides, VE and sodium pyrophosphate were considered to be unsuitable for shark meat due to their relatively low antioxidant effect.

16 Study on the Improvement of Stability of Buffalo Milk

XIE Bing-qiang , LI Qing-hua , ZHOU Xue-song , ZHANG Duo-min

2007, 23(8):51-53.

[Abstract](168) [HTML](0) [PDF 280.01 K](253)

Abstract:
The effects of emulsifiers, hydrocolloid and salts on the fat separating rate, centrifugation precipitating rate and viscosity of buffalo milk were investigated. Results showed that the best emulsifiers dosage, the ratio of glycerol monostearate to sugar ester, the dosage of carboxymethylcellulose sodium and sodium citrate were 1.5‰, 4:1, 0.2‰ and 0.2‰, respectively. Under the optimized conditions, the fat separating rate, centrifugation precipitating rate of buffalo milk were obviously decreased and its viscosity was increased. Besides, the achieved buffalo milk had a full-bodied taste

17 Selection of Equipments for Raw MaterialHandling and Mashing Process in Modern Brewery

QIAN Lie-sheng , PAN Jian-zhong

2007, 23(8):54-56.

[Abstract](101) [HTML](0) [PDF 174.00 K](253)

Abstract:
The selection of equipments for raw material handling and brewing process in the new brewery was introduced here to provide references for the building and technical rebuilding of breweries.

18 Study on the Processing Technology of a Healthy Beverage Made from Sozamnmuiiatnm

DONG Wen-ming , LI Qi , FAN Ai-ping

2007, 23(8):57-60.

[Abstract](114) [HTML](0) [PDF 248.04 K](268)

Abstract:
Sozamnmuiiatnm was used as the raw material for this study and the factors such as color protection, enzyme inactivition and ingredient preparation, which influenced the quality of sozamnmuiiatnm beverage, were studied on the basis of learning the compositions of sozamnmuiiatnm. And the optimal processing technology was investigated in order to produce a new sozamnmuiiatnm beverage with the peculiar flavor and rich in nutrition of sozamnmuiiatnm.

19 Study on Physicochemical Characterization and Application of Red Pigment from Prunus salicina

ZHAN Jia-hong , LAN Zhong-hui

2007, 23(8):61-63.

[Abstract](143) [HTML](0) [PDF 264.81 K](240)

Abstract:
The red pigment was extracted from the fruit of Prunus salicina, and its physicochemical characterization and application in beverage and wine were studied. The results showed that the maximum absorption wavelength of this red pigment was 510 nm. Besides, this pigment showed good thermal stability and was also stable in acid conditions, while it was unstable to light, oxidants and reductants. Most of the examined food additives influenced its stability except for saccharose. Additionally, it was considered to be a suitable pigment for beverages and wines.

20 Evaluation of the Qualities of Some Foods in Circulation

YU Yi-gang , WU hui , WEN Jian-chang , LIU Dong-mei , LI Xiao-feng

2007, 23(8):64-67.

[Abstract](125) [HTML](0) [PDF 243.54 K](232)

Abstract:
The qualities of some foods purchased from the market in the present circulation field, including biscuits, candies, bean products, honeys and moon cakes, were inspected according to the national standards. Results showed that the standardized rates of the qualities of these products were improved year by year. But quality issues existed in some of these foods and a few of them were found to be unsafe.

21 Situation of safety standard system of rice noodles in China

XING Fang , LING Lan-lan , RUAN Zheng

2007, 23(8):68-70.

[Abstract](135) [HTML](0) [PDF 236.90 K](344)

Abstract:
The current situation of rice noodles standards in China was discussed in this paper. For the improvement of the standard system of rice noodles, the main problems in the present three rice noodle standards, such as contaminant residues and food additives, were investigated.

22 Discussion of the Security of Genetically Modified Foods

GUO Hua , GUO Si-yuan

2007, 23(8):71-73.

[Abstract](106) [HTML](0) [PDF 186.82 K](284)

Abstract:
Genetically modified foods (GMF) are produced from genetically modified organisms (GMO).The analysis of current status of GME showed that the evaluation of security of GME should consider the effects of these foods on human health, ecosystem, as well as the relationship of politics and economics. Meanwhile, correspond policies and supervisory measures should come out to insure the security of GMF and let the genetically modified technology (GMT) benefit human beings.

23 Chiral Separation and Determination of L-and D-lactic Acid in Pickles by High-performance Liquid Chromatoraphy

LIU Dong-mei , WU Hui , YU Yi-gang , LI Xiao-feng , GUO Wen-jie , ZENG Wei-jie

2007, 23(8):74-76.

[Abstract](237) [HTML](0) [PDF 4.11 M](510)

Abstract:
A new method for the separation and determination of L- and D-lactic acid in pickles supernatants by high-performance liquid chromatography (HPLC) with a chiral colomn was studied here. The culture supernatants of pickles were centrifuged for 20 min at 8000 r/min and the supernatant fractions were filtered through a 0.45 µm membrane. The samples were then analyzed by HPLC on chiral columns with a PDA detector at 254 nm. High separation efficiency was achieved by using a Chirex 3126 (D)-penicillami column (4.6 mm ID×250 mm L, 5 µm) and a mobile phase consisting of CuSO4 (2 mmol/L) and isopropyl alcohol-water (5:95). The calibration curves of L-and R- lactic acid were linear with regressions being of 0.999 in the concentration range of 2.5~20.0 g/L. The average recovery was 99.82% for D--lactic acid and 100.02% for L-lactic acid in filtrate of pickles. The method was simple and easy to operate with high accuracy and reproducibility and it was suitable for detection the concentration of L- and D-lactic acid in pickles.

24 Determination of Bromomethane Residues in Food by Headspace Gas Chromatography

WU Yu-luan , DU Zhi-feng , GUO Xin-dong , HUANG Jin-feng , LUO Hai-ying , XIAN Yan-ping , WANG Yong-hua

2007, 23(8):77-79.

[Abstract](104) [HTML](0) [PDF 9.19 M](365)

Abstract:
A method for the determination of bromomethane residues in food by headspace gas chromatography was developed. Samples in sealed bottles were determined by headspace gas chromatography with a μECD detector at constant temperature. Linear plots were obtained in range of 10~100 μg/kg withy the limit of detection (LOD) being of 10 μg/kg. Besides, Recoveries ranged from 95.9% to 102.0% at fortification and the coefficients of variation were between 3.7% and 6.5%. This method was shown to be simple, sensitive and precise.

25 Studies on the Measurement of the Enzymatic Activity of Phospholipase A

LI Mai , YANG Ji-guo , YANG Bo

2007, 23(8):80-82.

[Abstract](193) [HTML](0) [PDF 3.03 M](444)

Abstract:
A method for measurement of the phospholipase A1 activity by acid-base titration with deoiled phospholipid as substrate was adopted in this paper, according to the characteristic of lipase Lecitase® Ultra which had both high lipase and phospholipase activity. The effect of some key factors on the measurement of enzymatic activity was evaluated, and a rapid and reliable method for measuring the phospholipase A1 activity of Lecitase® Ultra was established.

26 Study on the Revision of National Standardfor Chi-flavour Chinese Spirits

FENG Zhi-qiang , GUO Xin-guang

2007, 23(8):83-85.

[Abstract](90) [HTML](0) [PDF 271.52 K](226)

Abstract:
According to the national standard revise project from the standardization administration of the People’s Republic of China, the promulgation and implement of national standard for chi-flavour Chinese spirits must be revised. In base of the systematical study, such as analytic test, date-analysis and discussion by seminar, the new national standard for chi-flavour was formed.

27 Research Progress of Plant Protein Films

AO Li-gang , WU Lei-yan , LAI Fu-rao

2007, 23(8):86-89.

[Abstract](92) [HTML](0) [PDF 206.49 K](431)

Abstract:
The properties, film-forming Mechanism and modification of film were reviewed here. Various plant protein films and multi protein films possessed excellent properties, such as high mechanical strength, gas permeation, water resistance, etc. So they had a wide application prospect.

28 Research on Properties and Physiological Functions of Oat β-glucan

YANG Wei-dong , WU Hui , LAI Fu-rao , LU Ling , WANG Bei-bei , LIU Zhi-xiong

2007, 23(8):90-93.

[Abstract](93) [HTML](0) [PDF 353.31 K](1126)

Abstract:
The properties and physiological functions of oat β-glucan were reviewed and the application of the oat-glucan as a functional nutritional factors was prospected.

29 Bioactive Peptides from Marine Sponge

LAI Yi-dong , PENG Xi-chun

2007, 23(8):94-97.

[Abstract](121) [HTML](0) [PDF 276.02 K](241)

Abstract:
Marine sponge is a kind of symbionts with many species. It grows in a very complicated environment with a very special route of metabolism so there are abundant metabolites. The study on bioactive peptides from marine sponge is up and doing now. The analysis of the structure of bioactive peptide from marine sponge, the bioactivities of marine sponge, such as anti-tumour, anti-virus, anti-bacteria and so on, were reviewed. It was pointed out that marine sponge is an infinite storeroom of medicine. And the prospect of the application of bioactive peptides form marine sponge was viewed.

30 Theoretical and Practical Teaching Method of the Course of Fermention Equipment

HUANG Ru-qiang , YOU Rong , LI Niang-hui

2007, 23(8):98-99.

[Abstract](2030) [HTML](0) [PDF 181.71 K](259)

Abstract:
Theoretical and practical teaching method for the course of fermentation equipment was discussed and three measures were introduced in this paper. It showed that the teaching effect was improved by the theoretical and practical teaching method.

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Volume 23,Issue 8,2007 Table of Contents