Volume 24,Issue 3,2008 Table of Contents

1 Effects of Cordyceps gunnii (Berk.) Berk. Polysaccharide on the Senescent Mice

LIU An-jun , ZHU Chang-mei , ZHU Zhen-yuan , ZHONG Yue-ru , ZHU Shan , YU Yi-hua

2008, 24(3):201-203.

[Abstract](99) [HTML](0) [PDF 1.83 M](303)

Abstract:
The anti-aging effect of Cordyceps gunnii (Berk.) Berk. Polysaccharide (G-50) on the senescent mice was studied. D-galactose-induced senescent mice were divided into model, low-dose, middle-dose and high-dose groups. 11 Days later, the mice of the low-dose, middle-dose and high-dose groups were gastricly lavaged with 50% polysaccharide with its dose being of 100, 200 and 400 mg/kg, respectively. After 45 days, the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), and the MDA contents in serum and brains were observed. Results showed that Cordyceps gunnii (Berk.) Berk. polysaccharide improved SOD and GSH－Px activities and obviously inhibited the formation of MDA in serum and brains, indicating that the Cordyceps gunnii (Berk.) Berk. polysaccharide had good anti-aging effect.

2 Kinetics Modelling on Malliard Reaction of Sugars with Amino Acids in Apple Juice

WU Shao-xiong , GUO Si-yuan , LI Lin , YIN Jian-zhong

2008, 24(3):204-209.

[Abstract](111) [HTML](0) [PDF 944.27 K](275)

Abstract:
Maillard reaction is important for its effect on apple juice quality during heat processing. In order to control a complex reaction such as Maillard reaction, it is necessary to take a quantitative study. In this paper, a kinetic model was developed for the reaction among major sugars and amino acids in apple juice. A major guidance for understanding the mechanism of Maillard reaction in apple juice was given. To describe the quantitative changes of reaction and to predict the changes from certain time and temperature effects, the nonenzymatic browning of apple juice was discussed with the knowledge of kinetics.

3 Fermentation Kinetics of Acetobacter xylinum in Rotating Biodisc Reactors

HYANG Dan , ZHANG Yu-jun , DOU Ye

2008, 24(3):210-213.

[Abstract](94) [HTML](0) [PDF 14.33 M](338)

Abstract:
The fermentation kinetics of a bacterial cellulose-producing strain QAX993 was studied and the kinetic models of microorganism growth, product formation and substrate consumption were developed based on the Logistic equation and then the kinetics parameters of the batch fermentation in rotating biodisc reactor for bacterial cellulose production were obtained. Results showed that the model predicted very well the kinetics characteristics of the stain QAX993 mediated batch fermentation in rotating biodisc reactor.

4 Study on the Microemulsification in Palm-Kernel Oil/ Glycerine/ Tween/ H2O Systems

WEN Xin-lan , TAN Xiu-mei , LIN Li-gang , LI Nai-yuan , ZENG Li-qin

2008, 24(3):214-216.

[Abstract](84) [HTML](0) [PDF 9.37 M](391)

Abstract:
The phase behavior of the palm-kernel oil / glycerine / tween / water four-component system is represented in a pseudo-ternary phase diagram. The influences of surfactants (tween20, tween40, tween60, tween80 and tween85) and mass ratio of co-surfactant to surfactant (km) on the microemulsification region of the systems are discussed. Results show that the maximum area of microemulsion region is achieved using tween-60 as surfactant with the km value being of 0.5.

5 Mutation Screening of L-histidine Producing Strain by UV and LiCl

QIU Yan-lin , LIANG Liang , WANG Liang

2008, 24(3):217-219.

[Abstract](99) [HTML](0) [PDF 3.03 M](416)

Abstract:
A L-histidine producing strain was mutated and screened from Corynebacterium glutamicum S6 by LiCl and UV. Results showed that the UV-induced lethality was 81.8% with the irradiating time of 30s, while the LiCl-induced lethality was 82.4% with the LiCl concentration of 1.2%. Using three mutants, D3 by LiCl, U1 by UV, and N1 multiple mutated by UV and LiCl, the L-histidine yields reached 256 mg/L, 243 mg/L and 251 mg/L, respectively, which were 8.5%, 10.5% , and 13.6% respectively higher than that by the original strain S6.

6 Experimental Studies on the Anticancer Effect by Alkaloids form Sophora flavescens

KONG Ling-ming , LI Fang , ZHANG Chen-gui , FENG Zuo-shan

2008, 24(3):220-222.

[Abstract](87) [HTML](0) [PDF 199.29 K](242)

Abstract:
Antitumor effects of Alkaloids from Sophora flavescens on weight and survival time of S180 and H22 -bearing mice in vitro were studied. The results showed that alkaloids from Sophora flavescens could inhibit the growth of cancer cells of S180-bearing mice and prolong the survival time of H22 -bearing mice.

7 Effects of Inorganic Salts on the Ethanol Fermentation of Sugarcane Juice with Novel Immobilized Yeasts

ZHANG Li , LIANG Lei , GUO Yong , ZHANG Yuan-ping , ZHONG Ying-ping

2008, 24(3):223-226.

[Abstract](94) [HTML](0) [PDF 7.12 M](428)

Abstract:
The Saccharomyces cerevisiea was immobilized on sugarcane in the absence of physico-chemical external supports and used for the alcohol fermentation of sugarcane juice. The distribution of yeast cells in the inner surfaces of sugarcane was confirmed by SEM. A large number of yeast cells were found to attach to the inner surfaces of sugarcane, among which the immobilized biocatalyst and the free cells were up to 1011 cells/g and 107 cells/mL, respectively. The effects of some inorganic salts, including CaCl2, MgSO4 and KH2PO4, on the immobilized yeast catalyzed fermentation were investigated. It was found that 1.0 g/L CaCl2 and 1.5 g/L KH2PO4 could greatly improve the production rate of CO2 to the highest value, and KH2PO4 could obviously enhance the efficiency of alcohol fermentation.

8 Enzymatic Characteristics of Chitinase Produced by Aeromonas hydrophila

YAO Xiang-chun , JIN Wei-jun , ZHANG Li-xing , ZHONG Wei-hong

2008, 24(3):227-229.

[Abstract](160) [HTML](0) [PDF 365.66 K](288)

Abstract:
A chitinase-producing bacteria, isolated from sea water, was identified as Aeromonas hydrophila. The characteristics of purified chitinase from fermented broth by ammonium sulfate fractionation and dialysis were studied. Its optimal pH value and temperature were 7.0 and 45 ℃, respectively, using colloid chitin as substrate. The chitinase showed high thermal stability, with a residue activity of 50% remained after incubation of the enzyme in water for 12 h at 40 ℃. Metal ions had different effects on the chitinase activity which could be improved by Mg2+, but obviously inhibited by Cu2+ and Al3+. Its Michaelis constant Km in the hydrolysis of chitin was 29.15 g/L, indicating that the chitinase possessed high substrate affinity.

9 Studies on Yolk IgY Against Escherichia coli O157:H7

ZHONG Qing-ping , WANG Bin , HE Yan-ping

2008, 24(3):230-232.

[Abstract](98) [HTML](0) [PDF 275.86 K](249)

Abstract:
In this study, the specific IgY was isolated from the yolk of eggs laid by immunized hens with Escherichia coli O157:H7. The methods for the titer detection and isolation of the specific IgY were developed and the inhibitory effects of IgY on the bacteria in vitro were also studied. The results showed that the highest titer of IgY against Escherichia coli O157:H7 was of 1:230400 after 44 days, and still of 1:7200 after 360 days. The titer of the IgY, purified by water dilution, ammonium sulfate precipitation, and gel filtration, was 4 times higher than that of the unpurified. Two major bands were observed in the SDS-PAGE electrophorogram, which represented the heavy and the light chains. The results also demonstrated that the specific IgY could inhibit the growth of Escherichia coli O157:H7.

10 Study on Extraction, Purification and Antimicrobial Activity of Tobacco Chlorogenic Acid

WANG Hai-yan , ZHANG Shi-hua , ZHAO Mou-ming , LI Tong-quan

2008, 24(3):233-236.

[Abstract](135) [HTML](0) [PDF 383.04 K](300)

Abstract:
The extraction, purification and antimicrobial activity of chlorogenic acid in tobacco leaves were researched. The optimal ultrasonic-assisted extraction conditions were as follows: 60.5% ethanol, 51.4 ℃ and 30.4 min. Under these conditions, the yield of crude tobacco chlorogenic acid was 1.6%. The crude chlorogenic acid was purified by NKA-9 resin. It was also found that the tobacco chlorogenic acid had inhibition activities on Escherichia coli, Staphylococcus aureus and Bacillus subtilis.

11 Concentration of Baicalin Extracts Using Multistage Membranes

YUAN Liang , ZHOU Xian-hong , XIAO Kai-jun , WANG Jing , SHI Hao , HUANG Bao-guang

2008, 24(3):237-240.

[Abstract](105) [HTML](0) [PDF 16.93 M](312)

Abstract:
Multistage membrane processes, including microfiltration, ultrafiltration and nanofiltration, were used in the concentration of baicalin extracts at room temperature, and the concentrations of baicalin in the filtrated liquids and retentions in different membrane processes were determined with HPLC. The results showed that the water removal rate，the retention rate of baicalin and the concentration ratio were 55%, 96%, and 2.4 folds, respectively, which indicated that the method for baicalin concentration by multistage membrane was feasible at normal temperature.

12 Purification of ε-Polylysine by Ultrafiltration

YUAN Guo-dong , JIA Shi-ru , TAN Zhi-lei , ZHAO Ying , CONG Mao-lin , ZHAO Juan

2008, 24(3):241-243.

[Abstract](116) [HTML](0) [PDF 594.44 K](316)

Abstract:
The purification of ε-polylysine (ε-PL) by Ultrafiltration was studed. The processing conditions, including effects of operation pressure, temperature, volume and initial concentration of crude product solution, were optimized. Under the optimal conditions, the protein removal rate and the transmittance rate reached 86.2% and 86.7%, respectively.

13 Condensation of Passion Fruit Juice by Nanofiltration

ZHENG Bi-sheng , JIN Jiang-tao

2008, 24(3):244-246.

[Abstract](108) [HTML](0) [PDF 8.38 M](341)

Abstract:
It was found that both of the temperature and pressure could influence the membrane flux. For the condensation of passion fruit juice by nanofiltration without affecting the aroma ingredients, Vc and other nutritive substances, the best temperature and pressure were 28 ℃ and 3 MPa, respectively, under which the highest separation efficiency was reached with the membrane flux being of 17 L/(m2.h). Besides, the concentration of soluble solids in the defecated passion fruit juice was improved from 13 oBx to 30 oBx. The researches offered reference for decreasing the loss of aroma ingredients, Vc and other nutritive substances in industrialized concentration of passion fruit by nanofiltration.

14 Study on Processing Technology of Persimmon Vinegar with Persimmon Pulp

LIU Yue-mei , BAI Wei-dong , LU Zhou-min , ZHENG Hao

2008, 24(3):247-249.

[Abstract](134) [HTML](0) [PDF 3.11 M](296)

Abstract:
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed. The results showed that, for the alcohol fermentation, the best temperature, inoculum size of yeast, fermentation time and the water amount were 30 ℃, 0.1%, 4 days and 30%, respectively. For the acetic acid fermentation, the best temperature, inoculum size of acetic acid bacillus and stirring times were 34 ℃, 0.56‰ and 3 times per day, respectively. Under those conditions, the achieved persimmon vinegar had nice taste and good health function.

15 Extraction of Pawpaw Flavoids and its Ultraviolet Spectrum Characteristic

HU Hua-ping , HAN Ya-li , ZHANG Feng , ZHANG Dong-mei , LI Sui-jing

2008, 24(3):250-252.

[Abstract](74) [HTML](0) [PDF 4.96 M](438)

Abstract:
Pawpaw contained the flavonoids compound which can scavenge the activity oxygen free radicals in human body. In this paper, the crude flavonoids was extracted from pawpaw by ethanol and acetic ester, and then purified by AB-8 macroporous resins with the content of the flavonoids (rutin as standard) being of 4.8%. The structures of benzoyl ring (A-ring) and cinnamoyl ring (B-ring) were found in the extracted flavonoids bore and the spectrum characteristic of the extracts was similar to that of the rutine, which indicated that the extracts possessed the basic structure of flavonoids compounds, C6-C3-C6.

16 Optimization of Extraction of Total Flavonoids from Chinese Pine Pollen by Response Surface Design (RSD)

YANG Zhi-yan , YIN Shu-hua , BAI Ming , GUO Li-mei

2008, 24(3):253-256.

[Abstract](79) [HTML](0) [PDF 12.05 M](338)

Abstract:
The optimization of extraction of total flavonoids from Chinese pine pollen were studied by Response surface design (RSD). Results showed that the optimal reflex temperature, ethanol content, ratio of the liquid to solid and reflex extraction time were 80 ℃, 56%, 17.9:1 and 3.2 h, respectively. Under these conditions, the yield of flavonoids was 1.49%.

17 Preparation of Botanical Protein Yogurt

SONG Chao-xian , LI xia , ZHANG Wen-sheng

2008, 24(3):257-258.

[Abstract](89) [HTML](0) [PDF 173.35 K](216)

Abstract:
The best fermentation temperature and formula for the product of yogurt using botanical protein, fresh milk, soybean and peanut were studied. Result showed that the best fermentation temperature, ratio of botanical protein to fresh milk, adding amount of glycerol monostearate, sucrose and L-cysteine were 40 ℃, 3:4, 0.1%, 8% and 5%, respectively.

18 Study on the Stability of Liquid Coffee Whitener

LI Bei , ZHAO Qiang-zhong , JIANG Can-ming

2008, 24(3):259-261.

[Abstract](110) [HTML](0) [PDF 2.16 M](299)

Abstract:
The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied. It was found that the best first and second homogenization pressures and sodium caseinate dosage were 150 bar, 50 bar and 1.5%, respectively.

19 Optimization of Glucose Production by Two Enzymes

LI Ping-fan , QIU Yu-mei , WU Hai-feng

2008, 24(3):262-264.

[Abstract](161) [HTML](0) [PDF 5.15 M](607)

Abstract:
The process of glucose production by two enzymes was studied. The processing conditions for glucose production were optimized and the best spurt temperature, liquefaction pH value, treat time at high temperature after rejection and total amylase amount were 108~110 ℃, 5.4-5.8, 5~7 min and 0.6 kg/t, respectively. It was also found that α-amylase with high thermal stability and new hydroheater should be adopted when the starch concentration was＞ 16 °Be. Besides, debranchins enzyme should be added during saccharification.

20 Application of New Basic Seasoning Material in Snack Foods

KONG Ling-hui , LIU Ji-xin , WU Xiao , LI Jian-hong , WANG Lin

2008, 24(3):268-271.

[Abstract](168) [HTML](0) [PDF 1.39 M](342)

Abstract:
Oligopeptides with the molecular weights being of 500~1500 Da were achieved via bio-hydrolysis of natural proteins and showed good seasoning effect. With these oligopeptide, new basic seasoning material was prepared. Due to its natural flavor and full-bodied taste, the seasoning material could be applied in snack foods as spice, enriching the taste of the snack foods.

21 Detection of the Peroxide Number of some Baking Foods with Intelligent Potentiometric Titrimeter

YANG Xue-jiao , LIANG Qiao-er , WANG Juan , HUANG Wei , LIN Tao

2008, 24(3):272-275.

[Abstract](103) [HTML](0) [PDF 8.50 M](363)

Abstract:
The peroxide number of some baking foods was studied. The 1~5 g of the shattered and sifted sample was dipped in mineral ether I. Then its peroxide number was detected via dynamic potentiometric titration by intelligent potentiometric titrimeter with a platinum pole. The best analysis conditions were investigated. Results showed that the method was fast, convenient and accurate, which was suitable for the detection of peroxide number of baking foods with large amounts.

22 Analysis of Aroma Components in Different Mango Varieties in Beise Region of Guangxi Province

YU Lian , TENG Jian-wen , ZUO Jun , WEI Bao-yao

2008, 24(3):276-280.

[Abstract](96) [HTML](0) [PDF 17.00 M](356)

Abstract:
The aromatic substances in eight mango varieties in Beise region of Guangxi province were obtained by simultaneous distilled extraction and analyzed by GC-MS. Results showed that the main aromatic components of mango were terpenes viz, terpinolene, ocimene, α-pinene, beta-myrcene, alpha-thujene, limonene, caryophyllene, Carene, etc. And the contents of these compounds in these mango varieties were different.

23 Determination of Benzo (α) Pyrene Residue in Tea by HPLC with Fluorescence Detection

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

2008, 24(3):281-282.

[Abstract](101) [HTML](0) [PDF 2.58 M](288)

Abstract:
A method for the determining of Benzo (α) pyrene residue in tea by HPLC with fluorescence detection (HPLC-RF) was developed. Samples were purified by SPE, and analyzed by HPLC-RF. Within the linear range of 0.2~50 g/L, the linear equation was Y=3.85×104X+7.47×103 (R=0.9991). The recovery tests of green and red teas ranged from 76.9% to 86.9%. The variation coefficients and detection limit were 2.0%~4.0% and 0.2 μg/kg (S/N=3), respectively. This method was suitable for the qualitative and quantitative analysis of Benzo (α) pyrene residues in tea, due to its simpleness, sensitivity, safety and high precision.

24 Optimization of HPLC Detection Conditions of Acid Polyphenols in Apple

ZHAO Chao-min , CHE Zhen-ming

2008, 24(3):283-284.

[Abstract](108) [HTML](0) [PDF 333.38 K](295)

Abstract:
The detection conditions of acid polyphenols in apple by HPLC were optimized. Result showed that, the acid polyphenols in apple juice solution (pH value of 2.0) were well separated and detected on a C18 column (150×4.6 mm, 5 μm) at 20 ℃ with the UV detector at 320 nm. The mixture of methanol and acetic acid (4.3:5.7,V/V) was used as the best mobile phase at a flow rate of 1.00 mL/min.

25 Progress of Collagen Application

ZHOU Qian , LUO Zhi-gang , HE Xiao-wei

2008, 24(3):285-289.

[Abstract](161) [HTML](0) [PDF 306.47 K](427)

Abstract:
Collagen had good physical properties and biological characteristics, and had been widely applied in many fields such as chemical industry, food, medicine, biomaterial, and agriculture，among which collagen-based biomaterials had great application potential and wide market space. The structure and functional features of collagen and its application in cosmetics, biomaterials, feed, retanning agent and film forming materials in finishing were introduced in this paper.

26 Research Progress of the Functional Properties of Mozzarella Cheese

ZHANG Shi-min , ZHENG Hua , MAI Wan-shan , CHEN Jin-lan

2008, 24(3):290-292.

[Abstract](112) [HTML](0) [PDF 227.66 K](333)

Abstract:
The functional properties of mozzarella cheese were introduced and the effects of some influential factors on these functional properties, such as raw milk and its treatment techniques, Lactobacillus, starter and process conditions, were also summarized. Besides, the feasibility of processing industrialization of the mozzarella cheese in the diary buffalo culture zone of South China was analyzed.

27 Research Progress in Microbial Alkaline Protease

DENG Ju-yun

2008, 24(3):293-296.

[Abstract](102) [HTML](0) [PDF 244.70 K](770)

Abstract:
The current research status of microbial alkaline protease and its application at home and abroad were summarized. The producing strains, gene structure and properties of the alkaline protease, the screening and culturing of engineering strains with high production of the alkaline protease were introduced and the develop of alkaline protease was forecasted according to current applications studies.

28 Reform Practice of the Course of Storage & Processing of Fruits and Vegetables by Bilingual and Multimedia Teaching

NIU Guang-cai , ZHAI Ai-hua , WANG Xian-qing , LIU Yuan-yang

2008, 24(3):297-299.

[Abstract](87) [HTML](0) [PDF 202.00 K](243)

Abstract:
The teaching reform of the course of storage & processing of fruits and vegetables by bilingual teaching was discussed in the paper, focusing on the classroom atmosphere and teaching form, selection of teaching materials, effective use of multimedia. Besides，the examination methods of the course were also analyzed and the problems and improvement measures were represented.

Home

About the journal

Notes for submission

Acceptable topics

Author garden

Open access

中文

Volume 24,Issue 3,2008 Table of Contents