Volume 24,Issue 6,2008 Table of Contents

1 Rheological Properties of Soybean Glycinin/ κ- carrageenan Gel

WANG Xiao-yuan , YANG Xiao-quan , ZHU Jian-hua

2008, 24(6):501-505.

[Abstract](114) [HTML](0) [PDF 15.63 M](418)

Abstract:
The rheological properties of glycinin/κ-carrageenan gel were investigated. Results showed that the mixture of glycinin and κ-carrageenan had higher modulus of elasticity than single κ- carrageenan or glycinin. Increasing the concentration of κ-carrageenan improved the modulus of elasticity of glycinin/κ- carrageenan gel. The effect of different Na+ intensity on the mixed gel was varied. Native and denatured glycinin had different effects on deformation of the glycinin/κ-carrageenan gel, which was of practical significance for the food processors.

2 Breeding of a High ethanol-producing Yeast Strain

YANG Deng-feng , GUAN Ni , MI Hui-zhi , LU Qi , XIAO Dai-jun , HUANG Ri-bo

2008, 24(6):506-508.

[Abstract](106) [HTML](0) [PDF 294.45 K](221)

Abstract:
The production of ethanol by sugarcane juice fermentation had great meaning to the development of our economy due to the rising oil price and lower sugar price. In this paper, a high ethanol-producing strain was screened from several yeasts. Two yeast (gw2 and sy ) were found to be suitable for the ethonal production via sugarcane juice fermentation for their higher ethanol-producing capabilities and lower mortality rate.

3 Study of the Antifatigue Effects of L-Carnitine in Muttun

WANG Li-xia , LIU An-jun , ZHU Xiao-ping , HAN Xue

2008, 24(6):509-512.

[Abstract](90) [HTML](0) [PDF 10.47 M](302)

Abstract:
The antifatigue effects of L-carnitine in mutton were studied. The influences of L-carnitine on swimming time, body index, physiological and biochemical parameters in serum and L-Carnitine contents in leg muscle of Kunming mice were determined by parallel and cross experiments. The results showed that L-carnitine could prolong the average swimming time, lower body weight and abdomen fat, and decrease the contents of CHO, TC, urea nitrogen and lactic acid in serum. HPLC analysis showed that the L-carnitine contents correlated closely with the swimming time of the mice.

4 Identification of high Acidic acid-producing Strain of Acetobactor AC2005

WANG Hong-chen , WANG Min , LIU Hong-xiang , LUO Jian-mei , ZHANG Jin-li

2008, 24(6):513-516.

[Abstract](98) [HTML](0) [PDF 11.48 M](385)

Abstract:
The 16Sr DNA sequence of Acetobacter AC2005 was transferred into plasmid pMD18-T after amplified by PCR. Then the recombined plasmid was transformed in Escherichia coli. The analysis of 16S rDNA sequence indicated that the sequence was similar to the 16 Sr DNA sequence of Acetobactor pasteurianus with the homology up to 95%. According to the differences in biochemical characteristics, incubation characteristics, conservative sequence contrast, the strain was further identified as A. pasteurianus subsp.lovaniensis.

5 Effects of Colloids on the Stability of Peanut Milk

YAN Zhi-yun , ZHAO Rong-zhong , ZHOU Xue-song

2008, 24(6):517-520.

[Abstract](133) [HTML](0) [PDF 19.01 M](307)

Abstract:
Effects of xanthan gum, carrageenan, Rc-591 and sodium alginate on the stability of peanut milk were studied by analyzing its viscosity, rate of fat separation, precipitating rate and thermostability. The results showed that all the examined four colloids increased the viscosity of peanut milk. To improve its stability, the optimal adding amounts of xanthan gum, carrageenan, sodium alginate and Rc-591 were determined as 0.02%, 0.01%, 0.02%, and 0.01%~0.07%, respectively.

6 Purification of Chlorogenic Acid from Lonicera macranthodes Hand-Mazz by NKA-9 Resin

TAO Xiang-hui , ZHOU Yue-bin , TAN Wen

2008, 24(6):521-523.

[Abstract](113) [HTML](0) [PDF 10.68 M](325)

Abstract:
The purification of chlorogenic acid from Lonicera macranthodes Hand-Mazz by macro porous resin was studied. HPLC analysis showed that the purity and yield of achieved chlorogenic acid were 75.68% and 82.38%, respectively. The NKA-9 resin showed good properties of sorption and desorption.

7 Blood Anticoagulation Activity of Polysaccharides from Actinopyga mauritiana

GENG An-jing , CHEN Jian , ZHU Liang

2008, 24(6):524-526.

[Abstract](82) [HTML](0) [PDF 159.86 K](173)

Abstract:
Kunming mice and New Zealand rabbits were feeding with different dosage of Actinopyga mauritiana (AMP) by injection. Then the bleeding time and clotting time (CT) of mice were determined by cutting off their tails. The CT of the venous blood of New Zealand rabbit ear was also detected. Results showed that AMP had high blood anticoagulation activity, which cloud significantly prolong the CT.

8 Study on Separation of Monascus Pigments and their Antioxidative Properties

QU Jiong , WANG Bin , WU Jia-jia , XU Chi , ZHU Sheng-mei , CHEN Fu-sheng

2008, 24(6):527-531.

[Abstract](116) [HTML](0) [PDF 7.63 M](372)

Abstract:
Seven kinds of red pigments, four kinds of yellow pigments and three kinds of orange pigments were separated from fermented rice by Monascus spp. via thin layer chromatography (TLC). And their antioxidant activities were also evaluated. All the 7 red pigments and 3 orange pigments showed high scavenging effects on •OH, O2˙‐ and DPPH, among which Red Pigment No.2 (RP2) had the highest antioxidative acitvity. The scavenging rates of RP2 (40 μg/mL) on •OH and DPPH were 32% and 64%, respectively, which were 20% and 41% higher respectively than those of Vc with the same concentration. The scavenging rate of this pigment on O2˙‐reached 34%.

9 Study on Batch Fermentation Kinetics of a Uridine Producing Strain Bacillus subtilis Tc142

LIU Kang-le , XIE Xi-xian , LIU Shu-yun

2008, 24(6):532-534.

[Abstract](117) [HTML](0) [PDF 440.55 K](266)

Abstract:
The kinetic model of uridine batch fermentation by Bacillus subtilis Tc142 (6-Aur+2-Tur+Upase-) in 5 L auto-control fermentation reactor was established by investigating the cell growth, uridine production and substrate consumption with Matlab software. The results showed that the model successfully simulated the batch kinetics of Tc142 for uridine production.

10 Study on the Sulfation of Bagasse Cellulose in Ionic Liquid and Antibacterial Activity of Sulfated Cellulose

QIU Chang-ling , WANG Zhao-mei , GUO Si-yuan

2008, 24(6):535-538.

[Abstract](95) [HTML](0) [PDF 26.37 M](393)

Abstract:
Bagasse cellulose sulfate (BCS) was achieved via homogeneous sulfation of Bagasse Cellulose (BC) in ionic liquid [BMIM]Cl and structurally elucidated by 13C NMR. It was found that the substituent distributions of sulfate differed with the reaction time, firstly occurring in C6 place, and then in C2 and C3 places. In vitro investigation of the antibacterial activities of BCS showed that BCS could inhibit Escherichia coli and Staphylococcus aurous. Its antibacterial activity would be improved by increasing the BC concentration.

11 Comparative Study of the Soy Glycinin Adsorbed at the Air-water and Oil-water Interfaces

ZHOU Chun-xia , HONG Peng-zhi , YANG Xiao-quan , WEN Qi-biao

2008, 24(6):539-543.

[Abstract](107) [HTML](0) [PDF 16.79 M](295)

Abstract:
Adsorption properties of soy glycinin adsorbed at the air-water and oil-water interfaces were studied by dynamic drop shape analysis. The time courses of interfacial tension and dilatational rheological characteristic parameters of glycinin absorbed at the air-water, pure peanut oil-water and tetradecane-water interfaces were determined. The results showed that the rate of adsorption increased with increasing protein concentration in the initial bulk phase, and obviously depended on the type of interface. The order of adsorption rates of glycinin at three interfaces were tetradecane-water interface > air-water interface > peanut oil-water interface. The adsorption mechanism and dilatational rheological properties of adsorption films were similar to the adsorption of glycinin at air-water and peanut oil-water interfaces, whereas the dilatational rheological properties were distinct for that at peanut oil-water and tetradecane-water interfaces.

12 Metabolic Pathway of Cytidine Synthesis in Bacillus Subtillis

WEI Zhi-qiang , XU Qing-yang , LIU Shu-yun

2008, 24(6):544-547.

[Abstract](160) [HTML](0) [PDF 8.75 M](326)

Abstract:
METATOOL soft ware was applied to analyze the cytidine biosynthesis pathway in Bacillus subtillis TZM1012．The results was as follows: PRPP and oxaloacetic acid were found to be the key nodes in cytidine biosynthesis pathway and low dissolved oxygen concentration in the medium-term and last periods of fermentation was an important precondition of cytidine biosynthesis. The highest theoretical yield of cytidine was 0.28 and cytidine yield could increased by 15.8% if the dissolved oxygen concentration in fermentation broth was of 5%~10%. According to the analysis of metabolic pathway of cytidine biosynthesis, the yield of cytidine can be greatly improved by changing the environmental factors.

13 Color Stability of Fresh Peach Juice Prepared by Heating at High Pressure during Storage

ZHOU Jing-qi , ZHAO Guang-yuan , ZHANG Pei-qi , BAI Yan-hong

2008, 24(6):548-551.

[Abstract](110) [HTML](0) [PDF 7.18 M](381)

Abstract:
Contents of several compounds (polyphenols, Vc, etc.) in fresh peach juice made by heating at high pressure during 120-day storage were analyzed by HPLC. It was found that the oxidation and polymerization of polyphenols mainly accounted for the non-enzymatic browning of peach juice during the storage, which could be avoided by low-temperature storage of the juice. The non-enzymatic browning of the juice was enhanced and the loss of polymeric proanthocyanidin, epicatechin, chlorogenic acid and Vc in the juice increased by increasing the storage time and temperature. During the storage of the juice, L* value decreased, a* value increased and b value changed little. Free amino acids also contributed to the browning of juice. Besides, the mean degree of polymerization for polymeric proanthocyanidin increased as improving the storage time and temperature. The size distribution analysis showed that new particles formed during the storage of juice.

14 Effect of Culture Medium on L-asparaginase Porduction by E.coli

CHEN Yi-jiang

2008, 24(6):552-554.

[Abstract](96) [HTML](0) [PDF 436.07 K](291)

Abstract:
The effects of the components of culture medium on the production of L-asparaginase, an anti-cancer drug fermented by E.coli, were studied. Results showed that the highest specific activity of L-asparaginase (352.54 U/g) was achieved under such conditions: 0.7% of sucrose as carbon source, 0.5% of beef extract and 1.0% of peptone as nitrogen source and 0.01% of FeSO4 as trace element. The yield of L-asparaginase was 31% higher than that by basic medium fermentation.

15 Effect of Homogenizing Conditions on the Stability of Viable Lactobacillus Drink Containing Two Proteins

ZENG Jian-xin , SI Wei-li , CHEN Yu-ying , ZHOU Xue-song

2008, 24(6):555-557.

[Abstract](119) [HTML](0) [PDF 5.21 M](337)

Abstract:
Effect of Homogenizing conditions on the stability of viable Lactobacillus drink with double proteins was studied in the paper. The results showed that the highest stability of the product was achieved with the homogenizing temperature and pressure being of 65 ℃ and 25 MPa respectively.

16 Development of Fish Cake Can

MO Hui-ping , BEI Hui-ling , WEI Jian , WANG Xue-min

2008, 24(6):558-560.

[Abstract](89) [HTML](0) [PDF 293.79 K](295)

Abstract:
The best formula and processing conditions of a fish cake can were studied using Cirrhinus molitorella as main raw material. The formula of fish cake (mass ratio, %) was as follows: Cirrhinus molitorella meat 80%, the washed and dehydrated lizard fish meat 20%, sugar 0.5%, salt 2% spring onion 1% and denatured starch 5%. The key processing conditions were as follows: washing the fish meat with 5 time of water at 3~10 ℃; pounding the dehydrated fish meat for 5 min (without adding salt), 20 min (adding salt) and 3 min (combined with blending) ; gelating the surimi for 3 h at 40 ℃; and sterilizing the caned fish cake for 12 min~20 min~12 min at 118 ℃.

17 Preparation of Health Vermicelli with Rhizoma Dioscoreae

XIE Rong-hui

2008, 24(6):561-562.

[Abstract](83) [HTML](0) [PDF 159.12 K](239)

Abstract:
A nutritional health vermicelli was prepared by adding the tuber of Rhizoma dioscoreae, a nutritional vegetable with pharmacological values. Results showed the best formula of Rhizoma dioscoreae vermicelli were: Rhizoma dioscoreae 8%, salt 1.5%, sodium alginate 0.2% and egg 4%. The product had bright color, special taste and was rich in nutrition.

18 Optimization of Hydrolysis Conditions of β-(1,3)-D-glucan from Beer Yeast

XU Xi-zhu , GUO Ying-hao , LI Bao-hua

2008, 24(6):563-566.

[Abstract](82) [HTML](0) [PDF 402.04 K](297)

Abstract:
In this study, the hydrolysis conditions of β-(1,3)-D-glucan from beer yeast were optimized by single factor and orthogonal design. The results showed that the sequence of the influential factors was as follows: sulfuric acid concentration in pretreatment > hydrolysis temperature>sulfuric acid concentration in hydrolysis > hydrolysis time. The optimum hydrolysis conditions were as follows: 12 mol/L of sulfuric acid in pretreatment, 2 mol/L of sulfuric acid in hydrolysis, 100 ℃ of hydrolysis temperature and 24 h of hydrolysis time. Under these conditions，phenol-sulfuric method showed that β-(1,3)-D-glucan content reached 83.1%.

19 Study on enzymolysis extraction of long jujube pigment and its stability

WU Su-ping

2008, 24(6):567-570.

[Abstract](93) [HTML](0) [PDF 434.29 K](277)

Abstract:
This paper studied the technological processing and conditions of extraction of long jujube pigment from long jujube with methods of enzymolysis-alcohol extraction, By single-factor experiment and orthogonal experiment the optimal technological parameters is found as follows: material-water ratio 1:20, comminution degree 60 meshs, enzyme dosage 1%, enzymolysis temperature 50 ℃, enzymolysis time 40 min, enzymolysis pH 6, ethanol extraction volume ratio 1:3. under these conditions the extraction rate of long jujube pigment is 9.85%. In the meantime, the stability of long jujube pigment is studied. The result shows that except in strong oxidizer H2O2 and alkali, it has good stability under other conditions.

20 Preparation of Theasaponin by Sedimentation

LIU Hong-mei , ZHOU Jian-ping , LI Hai-lin , GUO Hu

2008, 24(6):571-574.

[Abstract](102) [HTML](0) [PDF 10.27 M](343)

Abstract:
Theasaponin was prepared by sedimentation in this paper. The result showed that the best deposit conditions were as follows: room temperature, 3 h and 16% of CaO. Decompounding solution was filtrated under vacuum and the filter cake was washed with hot water. For decompounding the theasaponin, the best reagent, reaction temperature and time were NH4HCO3, 70 ℃, and 2.5 h, respectively. This method could reduce energy consumption as well as the production cost.

21 Application of Ultrafiltration Membrane in the Sterilization of Glutamic Acid

LI Ping-fan , QIU Yu-mei , He Li-xin

2008, 24(6):575-577.

[Abstract](113) [HTML](0) [PDF 9.62 M](398)

Abstract:
In order to comprehensively utilize waste water of MGS, utrafiltration membrane was used for removing microbe in fermented broth in glutamic acid feremtation. The results showed that 98% of bacteria in the fermentation liquid were removed. In addition, the average removal rates of COD and NH4+-N were 49% and 18%, respectively, while amino acids could wholly pass through the membrane. Then the used utrafiltration membrane needed to be washed by the lye, oxidation solution and acidic fluid in turn. The best washing agents were 20 g/L of NaOH, 30 g/L of bleaching water and 15 g/L of HNO3.

22 A Comparison of SN/T1443.1-2004 Standard and ISO22000:2005 Standard

WU Ping

2008, 24(6):578-582.

[Abstract](162) [HTML](0) [PDF 586.23 K](325)

Abstract:
This paper describes the differences and similarities of SN/T1443.1-2004 Standard and ISO22000: 2005 Standard in their forms and contents. Distinct differences between the two standards are found and SN/T1443.1-2004 Standard is more instructive and practicable than the other due to its close relationship with the relevant laws and regulations for food export. So food production for export should meet the requirements of both ISO22000:2005 standard and SN/T1443.1-2004 standard

23 Establishment and Implementation of the HACCP System in the Dairy Industry

DU Shu-xia , LI Wei-jun

2008, 24(6):583-587.

[Abstract](141) [HTML](0) [PDF 747.56 K](360)

Abstract:
The establishment and implementation of the Hazard Analysis and Critical Control Point system (HACCP) in the dairy industry were described in detail in this paper, taking the production of stirring fruit yoghurt as example, in order to promote the application of HACCP system in the dairy industry and improve the normalization and the standardization of dairy products as well as the management level of the diary industry.

24 Determination of Volatile Oil and Fatty Acids in Screw-pine

JI Li-li , SONG Wen-dong , LIU Jian-xiu

2008, 24(6):588-592.

[Abstract](78) [HTML](0) [PDF 2.28 M](319)

Abstract:
The volatile oil and fatty acids in Screw-pine, a kind of mangrove plants, were determined by GC-MS in this paper. The result indicates that 76 peaks was shown in the chromatogram of the volatile oil extracts in Screw-pine and 60 compounds were identified from the volatile oil extracts of Screw-pine, among which butylated hydroxytoluene had the highest content (19.25%). Benzeneacetic acid, hexadecanoic acid, hentetracontanol, 2-isoproryl-5-methyl-1-hexanol, docosanol, decyl ether, hexacosanol and their isomers were also found in the extracts of the volatile oil. 22 peaks were shown in the chromatogram of the extracts of the fatty acids in Screw-pine and 6 compounds were identified, among which hexadecanoic acid content was as high as 35.39%. Contents of stearic acid and oleic acid were 18.88% and 10.03%, respectively. Two isomers of tetradecanoic acid were found. Further research on the utilization of main constituents from volatile oil and fatty acid of Screw-pine was recommended.

25 Determination of Acrylamide in Fried Instant Noodles

ZHANG Yu-ping , OU Shi-yi , GUO Xin-dong , DU Zhi-feng , WU Yu-luan

2008, 24(6):593-595.

[Abstract](104) [HTML](0) [PDF 4.17 M](350)

Abstract:
A novel method for the determination of acrylamide in fried instant noodles with HPLC/MS/MS was established. Acrylamide was extracted by water from the hydrolyzed fried instant noodle by amylase, separated by RP-HPLC using the mixture of 0.1%HCOOH solution and CH3CN (90:10, v/v) as mobile phase and then detected by the positive electrospray ionization utilizing multiple reaction monitoring of one parent-daughter ion pair (m/z 72.10/55.00) and the isotope internal standard for qualitative and quantitative ion pair (m/z 75.00/58.00) Results showed that the relative intensity of the acrylamide identification ion pairs in instant noodles was stable and no matrix interference with these diagnostic ion pairs was found. The method could be used for accurate qualitative and quantitative analysis of acrylamide with the LOD (S/N=3) of 25 μg/kg. Within the range of 5~200 μg/kg, the average recoveries were 68.1%~90.1% with RSD (n=6) values between 4.3% and 6.1%. This method was simple, precise and had high recoveries, which could be used for the determination of acrylamide in fried instant noodle samples.

26 Preparation and Identification of Crenulatin Reference Substances from the Roots of Rhodiola Crenulata. H

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

2008, 24(6):596-597.

[Abstract](68) [HTML](0) [PDF 7.64 M](435)

Abstract:
A method for preparation of crenulatin reference substance was developed in this paper. Crenulatin was extracted from the roots of Rhodiola Crenulata. H by alcohol, isolated by macroporousresin, purified by column chromatography, and structurally analyzed by spectroscopy. GC-MS analysis showed that the contents of crenulatin were higher than 99%. The achieved crenulatin could be used as reference substances for the qualitative and quantitative analysis of the raw materials and products of Rhodiola Crenulata. H.

27 Application of Indirect ELISA Method for Rapid Detection of Vibrio parahaemolyticus

DOU Yong , HU Pei-hong

2008, 24(6):598-602.

[Abstract](138) [HTML](0) [PDF 16.19 M](322)

Abstract:
The specific antibody was achieved by immune New Zealand white rabbit with V. parahaemolyticus antigen. Using this antibody, a indirect ELISA method for the detection of V. parahaemolyticus was developed with the best concentrations of the antibody, antigen and second antibody marked with HRP being of 107 cfu/mL, 1:4000, and 1:1000, respectively. The method can be used for the detection of V. parahaemolyticus in seafood with the detection limit and time of 104 cfu/mL and 8 h, respectively. However, the detection limit increased to 103 cfu/mL after an 8 h of bacteria multiplication. This rapid method had similar results with the conventional method, showing high practical application value.

28 Application of PCR Assays in Detection of Amygdaline Components in Amygdaline Food

QIN Fang-fang , DENG Hong-ling , LUO Hai-ying , GUO Xin-dong , ZHU Si-ming , WU Yu-luan

2008, 24(6):603-605.

[Abstract](91) [HTML](0) [PDF 1.80 M](301)

Abstract:
In this paper, a PCR-based method was developed for detection of amygdaline components in food. The pre-treated samples were extracted by phenol-chloroform for 2 h, and then the achieved DNA extracts from amygdaline foods were amplified by PCR. Results showed that this method was suitable for the detection of amygdaline components.

29 Study on the Determination of Myricanol in Myrica esculenta Bark by HPLC

ZHAI Qing , GUO Si-yuan , WU Ya-mei

2008, 24(6):606-608.

[Abstract](122) [HTML](0) [PDF 2.20 M](289)

Abstract:
The extraction conditions of myricanol in Myrica esculenta bark were studied and its content was determined by HPLC. The highest extraction rate of myricanol reached 4.78% by methanol extraction for 45 min. Gradient elution of the extract was performed on a Dima ODS (4.6 mm×250 mm, 5 µm) column using UV detector at 254 nm. A mixture of acetonitrile and water (80:20 by volume) was used as mobile phase at a flow rate of 1 ml/min. Within a linear range of 2.552~12.76 μg, the coefficient and RSD were of 1 and 100.1%, respectively. This method was simple, reliable and reproducible with highly sensitive. It can be used for the quality evaluation of Myrica esculenta resources for their further development.

30 Researches and Applications of Ultrasonic Technology in Food Industry

SONG Guo-sheng , HU Song-qing , LI Lin

2008, 24(6):609-612.

[Abstract](217) [HTML](0) [PDF 208.77 K](448)

Abstract:
Ultrasound is sound energy in the form of waves having a frequency above > 20 kHz. It is widely used in food industries for its capabilities of changing the composition, formation and function of food materials. To make good use of this technology, the mechanism of ultrasound treatment was briefly discussed and the recent researches of ultrasonic extraction, sterilization, drying, filtration, cleaning, etc., were reviewed. Besides, the application of ultrasonic technology in synthesis of food additives, microbial metabolites, fermentation, food analysis, and control of crystallization were introduced.

31 Serum Pharmacochemistry and Its Prospective Application on Research and Development of Functional Food

DING Jin-long , GUO Jiao , PIAO Sheng-hua

2008, 24(6):613-616.

[Abstract](81) [HTML](0) [PDF 214.96 K](265)

Abstract:
The development, theoretical foundation, study area and research progresses of serum pharmacochemistry were reviewed in this paper, and the important meaning of serum pharmacochemistry in the basic research of effective materials in traditional Chinese medicine and the development of new drugs were also described. Additionally, its prospective application in the research and development of functional food was also analyzed.

32 Advances in Genomics and Genetic Engineering of Lactic Acid Bacteria

XUE Ying-ying , YANG Ru-de

2008, 24(6):617-620.

[Abstract](182) [HTML](0) [PDF 233.23 K](232)

Abstract:
In this paper, research advances in genomics of lactic acid bacteria were reviewed, including genome sequencing, evolution, gene transfer and functional gene. The recent advances in genetic engineering of lactic acid bacteria were also introduced, including food-grade expression vector, selective marker, and live vaccine vector.

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Volume 24,Issue 6,2008 Table of Contents