Volume 28,Issue 11,2012 Table of Contents

1 Study on Control Release Property of Riboflavin with Cold-set Soybean 11S Protein-Locust Bean Gum Blend Gel Matrix

ZHU Jian-hua , YANG Xiao-quan

2012, 28(11):1429-1433.

[Abstract](1235) [HTML](0) [PDF 532.44 K](724)

Abstract:
Cold-set gels were prepared through adding Gluconic acid-delta-lactone (GDL) to the heat denatured soy protein 11S - locust bean gum (LBG) blend solution, and microstructure, viscoelastic, hardness properties, the swelling properties and the controlled-release characteristics of riboflavin in simulated physiological fluids of the gels were analyzed. Results showed that cold-set gel microstructure morphologies were transferred from the protein continuous phase into polysaccharide continuous phase with increase of LBG concentration. The viscoelastic modulus and hardness increased with adding LBG concentration located 0.05%~0.15% (m/V), then hardness was decreased from the peak value 46.7 g to 38.2 g when LBG concentration was added beyond 0.25% (m/V) . As gel elastic modulus and hardness increased, the volume by positive swelling became bigger in simulated gastric fluid with the swelling time longer，while the volume by negative swelling became smaller in simulated intestinal fluid. There were positively correlated relationships between control release capacity to riboflavin in simulated gastric and intestinal fluid with viscoelastic modulus, hardness, porosity of microstructure and integrity of cold-set gels.

2 Nutrition and Color Changes during Frozen Storage of Litchi Flesh

CAI Chang-he , OU Liang-xi , CHEN Jie-zhen , WANG Li-min , XIANG Xu

2012, 28(11):1434-1436.

[Abstract](1058) [HTML](0) [PDF 416.01 K](722)

Abstract:
Color is a major indicator of quality of frozen litchi pulp and frozen litchi pulp browning during frozen storage may affect the value of the goods. By colorimeter measurement, it was found that when strored below -60 ℃, no color change occured.Samples frozen at -18 ℃ showed a slight color change .Analysis of browning intermediates 5-(hydroxymethyl) furfural indicate that 5 - (hydroxymethyl) furfural in frozen litchi pulp at -60 ℃ unchanged,but slightly decreased when the samples was frozen at -18 ℃. During storage at -18 ℃ and at -60 ℃, no changes were found in nutrition chemicals content except for reducing sugar at -18 ℃.

3 The Principle of Materials Conveying in the Single Screw Extruder

HUANG Can-jun

2012, 28(11):1437-1440.

[Abstract](1145) [HTML](0) [PDF 518.86 K](730)

Abstract:
A mathematic model of materials conveying in the single-screw extruder was establish based on the analysis of density fluctuation and forces acting differential element in the schraubenbahn. The calculation formula about the distribution of on-way pressure and velocity in the single-screw extruder was inferred from this mode. It provided a computational model in the design and use of single-screw extruder.

4 Study on the Browning of Postharvest Mushroom

HAN Chun-ran , YAN Bao-jun , TANG Jun-an

2012, 28(11):1441-1444.

[Abstract](1374) [HTML](0) [PDF 544.06 K](758)

Abstract:
Browning is very common in mushroom during storage and it will lead to reduced eating quality and value of goods. In order to resolve the problem, changes of PPO activity, POD activity, total phenol, reducing sugar, browning degree and vitamin c of the postharvest mushroom during storage were studied, and the effect of the components and enzyme on the browning were analyzed. The results showed that, total phenols and PPO had significant effect on the browning, and the reducing sugar and vitamin C also affected the browning.

5 The Biological Activities of Chitosan Oligosaccharide Derivatives prepared by Maillard Reaction

LI Ming , XIONG Xiao-ying , JIN Qi , XIE Jing , FANG Yi-chen , SUN Tao

2012, 28(11):1445-1449.

[Abstract](1371) [HTML](0) [PDF 350.07 K](706)

Abstract:
Two kinds of chitosan oligosaccharide derivatives (CG and CM) were prepared by Maillard reaction of chitosan oligosaccharide (COS) with glucose and maltose, respectively. The molar ratio of amino group of COS and carbonyl group of glucose (maltose) was 1:1. The structural changes of CG and CM were confirmed by fourier transform infrared (FT-IR) spectra, and their molecular weights were determined by gel permeation chromatography (GPC) method. The antioxidant and antibacterial activities of COS, CG and CM were also assessed. The FT-IR spectra of CG and CM showed the characteristic absorption peaks of COS. The antioxidant activity and the antibacterial activity of CG and CM against Escherichia coli, Pseudomonas aeruginosa and Vibrio parahaemolyticus were higher than those of COS, and CG prepared by COS and monosaccharide-glucose showed better antioxidant and antibacterial activity.

6 Heat-Induced Fibrillar Aggregation of 7S Globulins (vicilins) from Phaseolus Legumes

LIU Jing , TANG Chuan-he

2012, 28(11):1450-1453.

[Abstract](1163) [HTML](0) [PDF 632.12 K](757)

Abstract:
The heat-induced fibrillar aggregations of 7S Globulins (vicilins) from kidney bean (Gk) and mung bean (Gm) at low pH and low ionic strength were characterized using dynamic light scattering (DLS), Thioflavin T (Th T) fluorescence assay and atomic force microscopy (AFM). According to thermal characteristics and phase diagram analysis, 85 °C and 0.5% were chosen as denaturation temperature and proper protein concentration. Results also showed that heating led to fibrillar aggregation. Th T maximum fluorescence intensity of Gk and Gm increased dramatically to 765 and 1093 within one hour, indicating that the building blocks were formed at the initial heating periods. DLS data suggested Gk exhibited stronger ability of self assembly and fibrillar aggregation. However, the extent of aggregation and morphology of formed fibrils varied distinctly. AFM data displayed clearly that Gk formed linear fibrils but Gm formed random fibrils upon heating for 12h. This would give experiment data for preparation of transparent gels at extremely low weight fractions plant proteins based on self-assembly.

7 Generation of a Cronobacter (Enterobacter sakazakii) Mutant Library

DONG Xiao-hui , WU Qing-ping , MO Shu-ping , YANG Xiao-juan

2012, 28(11):1454-1458.

[Abstract](1399) [HTML](0) [PDF 481.00 K](929)

Abstract:
Cronobacter (Enterobacter sakazakii), a pathogen commonly found in powdered infant formula (PIF), is an important food-borne pathogen. At present, very limited information is available regarding the function of genes, virulence factors and the pathogenesis of Cronobacter. In this study, plasmid pTnMod-okm and pBSL180 were used to build Cronobacter random mutant library. Finally, the mutant library of Cronobacter was built based on transposon that contained in pBSL180 plasmid of Escherichia coli WM3064 through Chromogenic technology and antibiotic resistance labeling (kanamycin 50 μg/mL). In subsequence research, gene assignment and finding the similar function gene can be achieve, which layed the foundation for further studying the resistance mechanism and the pathogenesis of Cronobacter.

8 Study on Fermentation Characteristics of Lactococcus Separated from the Traditional Fermented Milk of Inner Mongolia

WEI Ran-ran , FANG Wei , HUO Gui-cheng

2012, 28(11):1459-1462.

[Abstract](1047) [HTML](0) [PDF 568.56 K](812)

Abstract:
According to acidity determination, 7 Lactococcus strains were screened from 11 strains isolated from the high quality traditional fermented milk of Inner Mongolia. The fermentation characteristics of these strains were studied, including ability of producing acid before the milk congeal, textural features after 24 h storage at 4℃ and ability of producing acid and the change of viable count during the storage period at 4℃. Strains KLDS 4.110 and KLDS 4.1110 showed high capability of acid producing , postacidification and textural features, and the viable count all exceeded 106 cfu/mL during the storage period at 4 ℃. The strains KLDS 4.110 and KLDS 4.1110 may be used as new fermentation strains with great development potential.

9 Synthesis and Antimicrobial Properties Study of Supramolecular Heteropoly Acid

GAI Hong-hui , CHE Wen-shi , LIN Bin-bin , ZHU Ming-xia , YANG Bei-ping , LIU Yu-fei , GUO Shuang-lin

2012, 28(11):1463-1465.

[Abstract](865) [HTML](0) [PDF 502.58 K](678)

Abstract:
Heteropoly acid glycine supramolecular compounds (HGly)4NiW11Al, a synthetic antibacterial agents, was synthesized and structurally identified by IR, UV, XRD. Bacteriostatic experiment showed that this compound had certain inhibition effect on Staphylococcus aureus and E. coli.

10 Study on Viscosity of κ-Carrageenan and Gelatin Solutions and Their Mixture using for Candy

LIU Bo , LI Dan-dan , LI Bian-sheng , RUAN Zheng

2012, 28(11):1466-1469.

[Abstract](1405) [HTML](0) [PDF 530.20 K](1117)

Abstract:
The impact of shear rate, concentration and testing temperature on the viscosity of κ-carrageenan and gelatin solution was studied in this paper. Gelatin and κ-carrageenan were compounded and the influences of mixture ratio, concentration and temperature on the viscosity of complex solution were concerned. The results showed that the viscosity of single κ-carrageena and gelatin solution was increased with the increase of concentration; and decreased with the testing temperature. Carrageenan solution showed shear-thinning pseudoplastic; the apparent viscosity of gelatin solution trended to stabilize with the shear rate changes. The viscosity of mixture solution was improved with the increase of κ-carrageenan content in the complex and the concentration of complex solution, and decreased with the testing temperature. With the total content 4% and the ratio of carrageenan and gelatin was 3:7, an easy flowing solution which can form the gel with elasticity and chewiness was gained.

11 Antioxidant Activities of Different Solvents Extracts from Apple Peels

LI Li-hua

2012, 28(11):1470-1473.

[Abstract](1270) [HTML](0) [PDF 431.26 K](688)

Abstract:
To explore the antioxidant activities of different solvent extracts from apple peels. The extracts of the antioxidants from apple peels were extracted with distilled water, 60% ethanol, anhydrous ethanol and ethyl acetate, respectively. Using Vc as a positive control, antioxidant activities of the extracts were tested and compared by hydroxyl radicals(?OH) scavenging activity, superoxide radical (O2-?) scavenging activity, nitrite radical (NO2-) scavenging activity and reducing power, and the total phenols contents of the extracts were also determined by the Folin-Ciocalteu method. The contents of total phenols from the 60% ethanol extract were significantly higher than those in the other three extracts. All the four extracts exhibited antioxidant capacities in a significant dosage-dependent manner. The 60% ethanol extract had the strongest antioxidant activities, the scavenging capacity to ?OH and O2-? of 60% ethanol extracts were weaker than Vc, but the scavenging capacity to O2- and the reducing power were stronger than Vc. The antioxidant substances from apple peels were main in the 60% ethanol extract.

12 Study of the Properties of Residues from Liquefaction in Enzymatic Hydrolyzed Corn Starch Syrup

CAI Mang-quan , HUANG Li-xin , GUO Feng

2012, 28(11):1474-1477.

[Abstract](1265) [HTML](0) [PDF 467.50 K](791)

Abstract:
The paper studied the physicochemical properties of corn starch syrup residues from liquefaction which was produced by enzymatic hyrolysis, including the basic component of residues from liquefaction, density of the mixture of residues and liquid, degree brix of sugar liquid, the ratio of residues and liquid, shape and size of residues, and the characteristics of fat in the residues. The results indicated that: the density of the mixture of residues and liquid from liquefaction process was about 1.11 g/mL. The degree brix of sugar liquid during liquefaction process was stable, just about 31~32 °Bx, and the ratio of residues and liquid was 6-9%. The content of water in residues was about 50-60%. The contents of fat, protein and ash in dry basis residues from liquefaction process were respectively 27~34%, 16-18% and 3~4%, respectively. The shape of residues was flake and irregularity and the average particle size was 69.4 μm. The particle size was mostly in the range of 10~200μm. The component of fat were mainly hexadecanoic acid (36%), 9,12-octadecadienoic acid (62%) and octadecanoic acid (2%), the phase-transition temperature of fat in residues during liquefaction process was up slowly, from 31.48℃ to 35.95 ℃ , finally reached at 37.04 ℃.

13 Improvement of Gelling Properties of Alcohol Leaching Soy Protein Concentrate by Glycosylation

WANG Guan-lei

2012, 28(11):1478-1483.

[Abstract](1078) [HTML](0) [PDF 529.42 K](688)

Abstract:
In order to improve gel strength of alcohol leaching soy protein concentrate, glycosylation modification was realized by adding glucan, and the operation conditions for modification were established by single factor experiment. Box-Behnken model was used to optimize technological conditions, test and analyze the gel strength of modified products under various conditions. The best glycosylation modification conditions were as follows: the augmenter of glucan 4.9%, reaction temperature 60 ℃ and reaction time 44.5 h, under which the gel strength could achieve 286.72 g which was 2.69 times of the unmodified alcohol leaching soy protein concentrate. The experiment proved that the modification technology can effectively increase gel strength of alcohol leaching soy protein concentrate.

14 Bacteriostasis Activity of Purified Raspberry Flavonoid

ZHU Hui-xia

2012, 28(11):1484-1487.

[Abstract](1219) [HTML](0) [PDF 439.74 K](945)

Abstract:
The bacteriostatic effect of Raspberry flavonoid was explored in the paper. The effect of raspberry flavonoid on Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae, Staphylococcus aureus , Penicillium Rhizopus, and Mucor was studied, followed by Escherichia coli, Bacillus subtilis and Penicillium. The results showed that it cannot inhibit the growth of Saccaromyces cerevisiae, Rhizopus, and Mucor. The effect of purified raspberry flavonoid on Bacillus subtilis Escherichia coli, Staphylococcus aureus Penicillium were most remarkable. And the minimal inhibitory concentrations were 0.16 mg/mL, 0.08 mg/mL 0.04 mg/mL and 0.64 mg/mL for Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and Penicillium, respectively. The temperature does not have an obvious effect on the bacteriostatic action of raspberry flavonoid within 100 oC. The rate of inhibition increases with time and the increase of concentration of raspberry flavonoid. Raspberry flavonoid had a stable bacteriostatic action within the pH range of 4~8.

15 Effect of Potassium Citrate on Thermal Performance of Reconstituted Tobacco Paper-base

HAN Ying-ying , LI Jun , ZENG Jian , YANG Fei , CHEN Ke-fu

2012, 28(11):1488-1490.

[Abstract](1141) [HTML](0) [PDF 309.65 K](734)

Abstract:
Reconstituted tobacco paper-base, with different dosage of citric acid potassium were characterized by thermogravimetry (TG), derivative thermogravimetry (DTG) and differential scanning calorimetry (DSC) thermal analysis technology. The result showed potassium dosage increased from 0.5% to 2.5%. The initial weight loss temperature of reconstituted tobacco paper-baseas and reconstituted tobacco paper-base temperature with maximum weight loss decreased gradually, when potassium dosage was 2.5%,. The above two temperatures of reconstituted tobacco paper-base respectively decreased from 290.1 ℃, 346.3 ℃to 262.4 ℃, 328.2 ℃, respectively. At the same time, the curves of DSC showed that addition of suitable amount of potassium caused partial release of the quantity of heat of the reconstituted tobacco paper-base and reduce the burning temperature.

16 Preparation and Properties of ACE-inhibitory Peptides from Fish Scale Gelatin

HU Song-qing , ZHANG Ting-ting , GUO Sha-sha , HU Juan , LI Lin

2012, 28(11):1491-1494.

[Abstract](1275) [HTML](0) [PDF 443.84 K](727)

Abstract:
Fish scalses gelatin was hydrolyzed by Alcalase 2.4L protease and concentrated by ultrafiltration to gather the bioactive peptides. The inhibitory activity, molecular weight distribution, amino acid composition and the resistance of digestive proteases were determined. The results showed that the hydrolysate has the highest ACE-inhibitory activity with an IC50 of 0.56 mg/mL and a DH of 15.54% after a 6-hour- hydrolysis. Component Ⅱ (peptides <5 kDa) obtained after ultrafiltration showed the strongest inhibitory activity and a high recovery rate above 90%. The hydrophobic amino acids of alanine, tryptophan and proline which contribute the most for ACE-inhibitory activity were well reserved in component Ⅱ. Artificial gastrointestinal digestion test indicated that the bioactive peptides in fish scale were resistant to digestive proteases.

17 Study on Extraction of Oat Bran Protein and the Physicochemical Property of Oat Bran Protein

ZHANG Min , WANG Chan , BI Hua , Zhang Li-Li

2012, 28(11):1495-1499.

[Abstract](1032) [HTML](0) [PDF 474.65 K](732)

Abstract:
The optimization of oat bran protein of the laboratory condition was investigated, and the isoelectric point was analyzed. coomassie blue staining was used as detection method of protein A serial orthogonal experiment was designed and best extraction process was as follows: concentration of NaOH 0.15%, solid-liquid ratio 1:8, extraction time 20 min, extraction times 4, and extraction temperature 50 ℃. The extraction was 74.43%, and the isoelectric point was discovered to be pI=4.8. The Intrinsic viscosity was 10.22 g/mL, and its denaturation temperature was found to be 61.49 ℃. AFM scanning atlas indicated that the protein were globular and of uniform size. The three-dimensional graphics showed that the height is about 19 nm.

18 Studies on Screening of Methane Fermentation Cellulose degrading Bacteria and its Optimization of Culture Conditions

GAO Xing-ai , HUANG Xiao , ZHANG Yong-feng , ZHAO Xin-ying , CHENG Meng-qiu , LIU Peng , LIU Si-yan

2012, 28(11):1500-1503.

[Abstract](1158) [HTML](0) [PDF 366.79 K](680)

Abstract:
In order to be effective, rapid degradation of organic polymer compound biogas fermentation, from soil degradation to a plant screening high efficiency degradation cellulose strain. In sodium carboxyl methyl cellulose as the only carbon source of liquid medium training strains, the cellulose enzyme produced for several and filter paper are show have better degradation ability. Next to the optimization of the strains of the culture condition experiment results show that the best cellulolytic strains of the conditions for the reaction temperature 30℃, fermented liquid 1% inoculated quantity, carbon source sodium carboxyl methyl cellulose 0.75%, had 1.5% nitrogen pancreatic specially designed, and so on. Optimization strains after the culture condition, cellulose enzyme activity has increased 2.8times.

19 Study on the Technology of Crystallization Separation of Lactose from Cheddar Cheese Whey

GAO Hong-yan , MO Bei-hong , LIU Zhen-min

2012, 28(11):1504-1507.

[Abstract](959) [HTML](0) [PDF 475.84 K](805)

Abstract:
The whey from cheddar cheese production with fresh milk was used as raw materials. The concentrated crystallization was optimized through response surface analysis. By use of Box-Benhnken experimental design method, the effects of the crystallization temperature, crystallization time and pH and their interactions on the lactose yield were studied on the base of the single factor test. The results showed that the optimum conditions were as following: the crystallization temperature 38.4 ℃, crystallization time 24.7 h and pH 5.1. Under these conditions, the rate of lactose crystal reached 47.7%.

20 Application of Neoagaro-oligosaccharides as Immunostimulants in Abalone Production

LIU Chun-jiao , CAI Jun-peng

2012, 28(11):1508-1511.

[Abstract](1093) [HTML](0) [PDF 466.94 K](781)

Abstract:
In this study, the activity of neoagaro-oligosaccharides as a new immunostimulant was studied by adding different dosages of Neoagaro-oligosaccharides in the feed (0.1%, 0.5%, 1%, 1.5% and 3%, respectively). Then, determination of serum complement activity, lysozyme activity, phagocytic activity and the total number of leucocytes was carried out to decide the impact of neoagaro-oligosaccharides on abalone non-specific immunity. Besides, the abalone were injected peritoneally with Aeromonas hydrophila after fed 3 months for determine the effect of neoagaro-oligosaccharides on the disease resistance. The results showed that the serum complement activity, lysozyme activity, phagocytic activity and the total number of leucocytes of the groups of adding neoagaro-oligosaccharides in the feed were significantly higher than that of the control group. The best dosage of the Neoagaro-oligosaccharides in the feed was between 0.5% and 1%. The results of the bacterial infection test showed that the survival rate of neoagaro-oligosaccharides feeding group was significantly higher than that of the control group.

21 Ultrasonic Extraction of SOD from Sweet Potato Leaves

PAN Ming , WANG Shi-kuan , XIE Ren-you , HONG Yu-cheng

2012, 28(11):1512-1515.

[Abstract](1213) [HTML](0) [PDF 488.13 K](693)

Abstract:
The slurry was treated by ultrasonic cell disrupter, and the experiment was verified. Response surface design was generated by the Design-Expert software according to the central composite design principle and a mathematical model was set up. The optimal extraction conditions were found as liquid-to-solid ratio of 28:1 and ultrasonic time of 6s and 40 times and time interval of 2s. Under these conditions, the yield of SOD was 359.54 U/g, and compared with the model prediction, the error was 1.01%.

22 Study on Extraction of Insoluble Dietary Fiber from Herba Patriniae

LIU Jing-feng , QU Hong-yan , LU Jia-kun , CAI Wen-qian , LAN Tao-fang , GU Yue , MENG Liang-yu , LI Jian-rong

2012, 28(11):1516-1518.

[Abstract](922) [HTML](0) [PDF 437.60 K](748)

Abstract:
Optimization of extraction conditions for preparing insoluble dietary fiber from the Herba Patriniae was studied by single factor method coupling with L9(34) orthogonal array design with three variables of temperature, time and alkali concentration. The yield of insoluble dietary fiber was used as evaluation index. The results indicated that the optimal conditions for preparation of insoluble dietary fiber were: alkali concentration 4%, temperature40 ℃ and time 1 h. Under the optimal conditions, the experimental yield of insoluble dietary fiber was 89.46% and the product showed no rough sense and fine color. Therefore, the extraction of insoluble dietary fiber from Herba Patriniae has great feasibility in the comprehensive utilization of Herba Patriniae.

23 Study on Protein Removal Method from Camellia Polysaccharides

YIN Li-min , ZHOU Jian-ping , YAO Kai-bo

2012, 28(11):1519-1522.

[Abstract](862) [HTML](0) [PDF 435.04 K](629)

Abstract:
This paper studied a new type of proteins removal method from camellia polysaccharides, hydrochloric acid-ethanol isoelectric point method.On the basis of hydrochloric acid isoelectric point method, the new method adding a certain amount of ethyl alcohol into suspension is more effective than the traditional methods to precipitate proteins. Through single factor experiments and orthogonal test, the optimum condition was found as follows: pH 3.4, ethyl alcohol adding 13% and standing time 3 days, under which protein removal rate and polysaccharides yield reached 92.68% and 61.78, respectively. Compared with the traditional method of trichloroacetic acid (TDA) and Sevage, it was more effective and more safe.

24 Production of Active Dry Yeast by Using Corn Steep Liquid

YUAN Yu-quan , GAO Yi-ran , ZHONG Zhen-sheng

2012, 28(11):1523-1525.

[Abstract](1010) [HTML](0) [PDF 331.06 K](664)

Abstract:
Com steep liquor was used as fermentation raw materialfor production of active dry yeast by fermentation. exploring and optimize the fermentation conditions. The results showed that the best fermentation conditions were corn steep liquor in culture medium 14.00%, pH 5.5, initial glucose 200mg/ml, inoculum size 1.2% ferment time 46 hours, under which the dry yeast could reached the highest yield of 17.00mg/ml, and cell survival rate was 96.40%.

25 Study on the Processing Technology of Non-sulfur Preserved Alpinla Oxyphlla

HONG Yan , LI Yuan-zhi , LU Chang-fu , FANG Ying-ying , CHEN Qing , ZHANG Shu-xian , ZHANG Xiao

2012, 28(11):1526-1529.

[Abstract](1277) [HTML](0) [PDF 574.16 K](823)

Abstract:
In this paper, the processing technology of non-sulfur preserved Alpinia oxyphylla was studied.The results showed that the best hot floating temperature and time were 95 ℃ and 2min, respectively. The optimum formula of the color fixative contained 0.3% GSH, 0.3% citric acid, 0.2% D-isoacscorbic acid and 0.3% EDTA-2Na.

26 Screening of Producing High Quality Protein Feedstuff Strains from Processed Scallop Disposal by Fermentation

TAN Jia-yu

2012, 28(11):1530-1534.

[Abstract](1002) [HTML](0) [PDF 341.62 K](696)

Abstract:
With processed scallop disposal as raw materials, microzyme, Lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus lactis were selected to ferment raw materials for producing the high quality protein feed. The optimal strains combination was screened based on amino nitrogen content and crude protein content, and the best proportion of the species was determined. The results showed that the amino nitrogen content and crude protein content could increase by compound culture of microzyme and Lactobacillus. The compound culture of Microzyme, Streptococcus lactis and Lactobacillus bulgaricus was found to be the most suitable for the fermentation, and the best proportion of the three species was 3:1:1. In this condition amino nitrogen content and crude protein content were 3.52% and 61.63%, respectively.

27 Optimization of the Production of Bacterial Cellulose Fermented by Acetobacter Xylinum CGMCC5173

XU Yan-na , ZHANG Jian-en , LI Jia-hui , CAI Xing-rong , HUANG Rao-qin , WU Hui , LIU Dong-mei

2012, 28(11):1535-1540.

[Abstract](1204) [HTML](0) [PDF 397.75 K](655)

Abstract:
In order to improve the yield of Bacterial Cellulose fermented by Acetobacter xylinum CGMCC5173, the optimum conditions for fermentation were investigated. The result showed that, in CJMF medium, BC production reached the highest as 43.91 g/L when A. xylinum 5173 was cultivated to the second generation. In HMF medium, when the quantity of inoculums content, sucrose, sodium acetate, ethanol and L-lactic acid are 10%, 10%, 1.0%, 1.5% and 0.25% respectively, BC production were enhanced up to their peak, as 14.79 g/L, 7.47 g/L, 4.24g/L, 40.07 g/L and 21.92 g/L. However,the higher the D-lactic content was, the less the BC content was found. When the medium was mixed 20% CJMF with 80 % HMF, the BC yield was highest as 29.30 g/L. The results indicated that controlling cultivation generation and using mixed medium of HMF and CJMF can improve the BC yield steadily and effectively.

28 Methods for Isoamyl Alcohol Control in Wine

SUN Jin-xu

2012, 28(11):1541-1544.

[Abstract](1199) [HTML](0) [PDF 302.81 K](764)

Abstract:
On the base of single factors experiments, the orthogonal test design was applied to study the effects of yeast, saccharifying enzyme, protease and the ratio for Daqu and grain on isoamyl alcohol of main hybrid oleyl alcohol in wine . The result of optimal conditions was found as follows: yeast dosage 2%, saccharifying enzyme dosage 2×103 U/g, protease dosage 20 U/g, and the ratio of Daqu to grain 1:1. Under these conditions, the content of isoamyl alcohol under the condition was 0.36×10-1 g/L and the content of isoamyl alcohol reduced 89.80% . The result indicated that the optimal conditions was effective to reduce the content of isoamyl alcohol in wine and adding yeast had significant effect comparing with others.

29 Studies on Boiling and Curing Processing of Lobster Recuperation Food

JIANG Chang-xing , XIONG Qing-ping , JIAO Yun-peng

2012, 28(11):1545-1547.

[Abstract](1290) [HTML](0) [PDF 427.97 K](854)

Abstract:
In the present study, the processing of lobster recuperation food was investigated and the boiling and curing conditions of lobster recuperation food were optimized by using orthogonal test. The optimal boiling and curing conditions were determined as followings: boiling temperature 75 ℃, boiling time 2 min, concentration of salt solution 2%, curing time 1 h, concentration of sucrose solution 2%, and concentration of salt solution 2%. Under these conditions, the product was obtained with improved qualities of color, nutrition, flavor and texutre.

30 Development of Wild Actinidia Arguta Jam in Changbai Mountains

Shao Xinru , Sun Hai-tao , Li Hong Kun

2012, 28(11):1548-1550.

[Abstract](1261) [HTML](0) [PDF 426.48 K](762)

Abstract:
Using wild Actinidia arguta in Changbai Mountains as material, The formula of Wild Actinidia arguta jam was obtained by orthogonal test, the optimization formula was fruit juice 40%, sugar12%, xanthan gum 0.04%, citric acid 0.06%. In this condition, the best product with pure color and flavor, uniform organization was obtained.

31 Influence of Fed-batch Fermentation on Gentamicin Production of Micromonospora

FAN Yi-wen , JIN-shen , GUO Jia-wei , LIU Bei-lei , LI Fa-yuan , HE-ping

2012, 28(11):1551-1553.

[Abstract](1343) [HTML](0) [PDF 444.23 K](752)

Abstract:
In order to enhance gentamicin production and build up the foundation for comprehensive experiment in Bio-pharmaceutical Technology, the influence of fed-batch fermentation on the gentamicin production of Micromonospora in a 10 L fermentor was studied.The result showed that fermentation production under frequent small amounts feeding pattern was better than that under the feeding pattern with large amounts at once. Increasing the amount of dissolved oxygen under the frequent small amounts feeding pattern not only extended production phase, but also increased fermentation productivity to 87.3%. It was concluded that the optimized fed-batch pattern can not only extend fermentation period, but also improve the yield of gentamicin.

32 Study on Processing Technology and Active Components of Flavonoids and Polysaccharide of Artemisia Selengensis Turcz Tea

WU Cun-bing , TIAN Lin-shuang , WU Jun-yan , CHEN Fang , PENG Fang-qi

2012, 28(11):1554-1557.

[Abstract](1147) [HTML](0) [PDF 455.59 K](807)

Abstract:
The processing technology for Artemisia selengensis Turcz-Tea was studied．Based on sensory evaluation and content of flavonoids and polysaccharides from extraction of Artemisia selengensis Turcz-Tea on different treating conditions，the effect of blanching method，drying temperature and steeping temperature were also studied. The results showed that the best processing technology was blanching the fresh Artemisia selengensis Turcz by re-drying machinery for 8 minutes，drying it at 70 ℃~90 ℃, cutting them into 2 centimeter-long segments and then adding them into boiling water．

33 Development of a Chafing Dish Sausage

SHI Wen-tian

2012, 28(11):1558-1561.

[Abstract](921) [HTML](0) [PDF 462.18 K](695)

Abstract:
In this paper, a kind of chafing dish Sausage was developed, and the optimal formula and technology which were ascertained by orthogonal experiments based on single factor experiments were as follows: fresh chicken breast 30%, chicken skin 10%, soybean separation protein 2%, corn modified starch 9%, kara rubber 0.20%, salt 1.6%, monosodium glutamate 0.3%, digesting temperature 90 centigrade degree, digesting time 40 minutes, slice thickness 4 millimeter and digesting time 60 minutes when rinse swilling.

34 Preliminary Study on Processing Technologies of Vegetable Paper by using Typha Latifolia

WAN Guo-fu , ZHANG Lan

2012, 28(11):1562-1565.

[Abstract](1197) [HTML](0) [PDF 432.44 K](750)

Abstract:
This paper studied the color protection and tackiness agent of vegetable paper by using Typha latifolia. According to the single-factor experiments and orthogonal experiments, the best processing conditions were as follows: Typha latifolia to water ratio (g/mL) 1:1, the time of color protection 1 min, Na2SO3 0.15% and the time of color-protection 1 min. The best fomular of tackiness agent contained 0.2% CMC-Na, 0.8% sodium alginate and 3.0% glycerol. Under such conditions, the product showed good paper properties, tackiness, stripping and brittleness.

35 Optimization of The Formula of A Salty Carrot Juice Beverage

TANG Zheng-xian , LIU Qian-gen , ZHU Ting-zhao

2012, 28(11):1566-1568.

[Abstract](1072) [HTML](0) [PDF 416.07 K](649)

Abstract:
In this paper, carrot was used as the main material and a salty carrot juice beverage was developed with peanuts, sugar, and white pepper acted as the auxiliary materials. Orthogonal experiments were conducted in this study, and the best formula was determined as follows: carrot 30%, sugar 3.5%, peanut 2%, salt 0.2% and white pepper powder 0.04%.

36 Analysis of Amino Acids and Mineral Elements in the Rough and Finished Product of Musella Lasiocarpa (Franch.) C. Y. Wu ex H. W. Li

YANG Fang , LAN Shan-shan , Yan-Hongmei , CHEN Jin-yu , SHAO Jin-liang , DU Li-juan , YANG Wan-lin

2012, 28(11):1569-1571.

[Abstract](1009) [HTML](0) [PDF 438.48 K](709)

Abstract:
The aim of research was to determine the amino acids and mineral elements in the rough and finished product of Musella lasiocarpa（Franch.）C. Y. Wu ex H. W. Li . The results showed that the hydrolyed samples contained 17 kinds of amino acids, met+cys being of the first limiting amino acid. The samples were in rich of mineral elements, such as K, Ca ,Mg, Mn, Fe and Se. The processing of Musella lasiocarpa（Franch.）C. Y. Wu ex H. W. Li did not change the kinds of amino acids, but reduced the contentsof amino acids and mineral elements, and increased the score of RC. The content of harmful metals complied with Limitation Standard of Contaminants in Food (GB2762-2005).

37 Analysis on the Content of Chlorogenic Acid from Early-flowering and Later-flowering Lonicera Macranthoides

YU Zheng-wen , LIU Fang-fang , HE Lei-lei , YU Qiu-ping , ZHANG Ni , SONG Qing-fa , YI Yin

2012, 28(11):1572-1574.

[Abstract](982) [HTML](0) [PDF 426.12 K](727)

Abstract:
To explore suitable planting fine Lonicera macranthoides varieties in north Guizhou, the content of chlorogenic acid in flower buds and leaves of early-flowering and later-flowering varieties were researched. Chlorogenic acid were obtained with ultrasonnic wave-assisted extraction technique, and analyzed using HPLC methods with operating condition as follows: Diamonsil (5 μm, C18(2), 250 mm×4.6 mm),the volume flow 1.0mL/min，the column temperature 40℃ and the detection wavelength 325nm. The mobile phase methanol/acetonitrile (5:11)-0.1% phosphoric acid=20:80. The result showed that the content of chlorogenic acid ranged from 2.36% to 3.44% in flower buds and from 0.49% to 1.11% in leaves of early-flowering Lonicera macranthoides. In flower buds and leaves of later-flowering one, it as in the range of 2.60%~4.07% and 1.92%~2.83%, respectively. It was concluded that the later-flowering Lonicera macranthoide was a rich-chlorogenic acid breeding strain.

38 Isolation and Identification of Volatile Compounds of Small Tail Han Sheep Fermented Sausage

ZHANG Wei-feng , ZHAO Gai-ming , ZHANG Chun-hui , ZHANG De-quan

2012, 28(11):1575-1580.

[Abstract](1487) [HTML](0) [PDF 518.64 K](680)

Abstract:
In this study, sausages were manufactured with small-tail Han sheep meat inoculated with the Bactoferm SM-181 as starter. The volatile flavor compounds of small-tail Han sheep meat-fermented sausages during the processing and storage were analyzed by solid-phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that a total of 65 flavor compounds were detected and could be clustered in the following chemical families: hydrocarbons, terpenoids, alcohols, aldehydes, ketones, carboxylic acids, esters and pyrazines .The contents of terpenoids and alcohols were higher than the others.

39 Synthesis of 2,5-Dimethyl-N-Pyrrole Linalyl Ester and its Application in Unblended Cigarette

LIU Hui-jie , JI Xiao-ming , ZHAO Ming-qin , ZHANG Yue

2012, 28(11):1581-1584.

[Abstract](1158) [HTML](0) [PDF 505.45 K](685)

Abstract:
Using 2,5-hexanedione and glycine as raw material and acetic Acid as catalyst, 2,5-dimethyl-N-Pyrrole glycine was synthesized by Pall-Knorr reaction and then reacted with Linalool, giving 2,5-dimethyl-N-pyrrole linalyl ester was synthesized under the dehydration of EDC. The structures of the compounds were confirmed by IR, 1H NMR, 13C NMR and HR MS spectral analysis. Then the applications of the ester in cigarette flavoring were studied. More than 50 kinds of pyrolysis products were authenticated. Most of the pyrolysis products were aroma components. The smoke panel test showed that the new compound could improve the cigarette taste and flavor, reduce smoking irritation of cigarette.

40 Optimization for Determination of Cadmium in shellfishes by Wet Digestion and Graphite Furnace Atomic Absorption Spectrometry

GAO Jia-long , ZHANG Chao-hua , LIANG Jia-hui , CAO Wen-hong , QIN Xiao-ming

2012, 28(11):1585-1589.

[Abstract](1047) [HTML](0) [PDF 590.30 K](796)

Abstract:
The contents of cadmium in shellfishes were detected by wet digestion-graphite furnace atomic absorption spectrometry. Dry ashing and wet digestion, the two pre-treated methods were contrasted, and the effects of some matrix modifiers on the atomic absorption signals of cadmium in shellfish were studied, the ashing temperature and atomic temperature were optimized, the method of determination of cadmium in shellfish by using wet digestion-graphite furnace atomic absorption spectrometry was established. The results showed that: the detection limit of this method was 0.057 μg/L, RSD was 0.20%, spike recoveries were between 96.83% and 100.18%, under the condition of 0.2% Pd solution as matrix modifier with the volume of 6 μL, ashing temperature was 700 ℃, and the atomic temperature was 1100 ℃. This method could be used to determinate cadmium in shellfish.

41 Influences of Acid Treatment at High Temperature on Flavor Compounds in Tobacco Powder by GC-MS Analysis

ZHU Ming-ming , ZHUO Hao-lian , ZHAO Mou-ming , WU Jin-ming , ZHAO Qiang-zhong , LI Yu-ming

2012, 28(11):1590-1594.

[Abstract](1021) [HTML](0) [PDF 548.88 K](689)

Abstract:
Two kinds of extracts from tobacco powder treated with methods of high temperature and high temperature acid hydrolysis were prepared and analyzed by using simultaneous distillation extraction/gas chromatography-mass spectrometry. The varieties and contents of flavor substances in tobacco powder treated with the two methods were compared. The results showed that the total number of flavor compounds from tobacco processed with high temperature acid hydrolysis increased compared with that processed with high temperature hydrolysis. Ketones and esters kept the same number with that processed with high temperature hydrolysis, and the relative contents decreased. The amount of aldehydes increased, but the content of aldehydes decreased. The amount of alcohols reduced, but the relative content increased. The 3-methylpentanoic acid and 2-methyl butyric acid produced from tobacco treated with high temperature acid hydrolysis were important components of the smoke spice, and 1-hydroxyethyl-4-methyl-piperazine,5, 8-dimethyl quinoxaline and 2-methyl-5-ethyl furan were of extremely high aroma intensity. The evaluation of smoking showed that the aromas increased, the stimulion declined, and the aftertaste becomes comfortable after high temperature acid hydrolysis.

42 Colloidal Gold Immunochromatographic Assay for Residual Sabutamol

WU Qiao-li , YE Chun-sheng

2012, 28(11):1595-1599.

[Abstract](1689) [HTML](0) [PDF 503.21 K](740)

Abstract:
Colloidal gold immunochromatography assay can rapidly test residual subutamol in meat and animal feed. An anti-salbutamol antibody is conjugated to colloidal gold and placed on conjugate pad. Salbutamol-BSA antigen is coated on nitrocellulose membrane as test line (T line). Colloidal gold provides color to visualize antibody-antigen binding. If there is Salbutamol in the sample, it will bind gold-antibody conjugate and prevent its binding onto the Salbutamol-BSA antigen in the test line(T line) on membrane. As result, no color will be visible on test line on membrane. Otherwise, anti-salbutamol antibody conjugated to colloidal gold will bind the Salbutamol-BSA antigen leading to red color on test line. The color of test line indicates positive or negative result. With optimized reagents, the lowest limit of detection is 2ng/ml. The cross reaction with Clenbuterol is 2.67%. Results show in 3 minutes and are visible to naked eyes. This method provides a sensitive and specific detection approach for the presence of salbutamol in meat and animal feed on site.

43 Rapid Detection of Tetracyclines Residue in Fresh Milk using Quantitative Fluorescent Assay

TANG Hai-bo , QI Wei , TANG Shi-xing

2012, 28(11):1600-1602.

[Abstract](1331) [HTML](0) [PDF 402.86 K](638)

Abstract:
A immunochromatographic method was developed by antibody labeled by fluorescent nanoparticles and using fluorescent immunoassay(FIA) meter of Guangzhou Wondfo Biotech Co., Ltd. With this method, the concentration of four kinds of tetracyclines residue could be detected highly-sensitively with the purpose of determination of total amount of tetracyclines in fresh milk. The results showed that the limit of detection for tetracycline was 10 μg/L and the recovery rates for chlortetracycline, oxytetracycline and doxycycline were more than 70%. The kit had no cross-reactivity with other drugs besides that the cross-reactivity towards streptomycin was 0.32%. The whole detection process could be performed in about 15 minutes. The rapid quantitative determination of total amount of tetracyclines was realized by means of fluorescent quantitative immunochromatographic method developed.

44 Simultaneous Determination of 6 Heavy Meta Elements in Herbal Tea by ICP-MS with Microwave Digestion

YU You-jun , LV Fei , YANG Pei-yu , YU Yu-juan , WU Yun-pu , WU yu-zhou

2012, 28(11):1603-1605.

[Abstract](1170) [HTML](0) [PDF 419.07 K](683)

Abstract:
A method for the simultaneous determination of As,Pb,Cu, Zn, Fe and Sn in herbal tea by ICP-MS with microwave digestion was studied. The herbal tea sample was digested in microwave system and the elements were determined by ICP-MS under optimum conditions. The linear range of the calibration curve was 0~100.0 μg/L with a correlation coefficient of 0.9999. The detection limits were in the range of 9~55 ng/L. Recoveries of the elements from the spiked herbal tea sample were of 93%-106%, and the RSD was less than 2.1%. The proposed method was easy to perform.

45 Advances in the Functionality and Safety of Lactic Acid Bacteria from Fermented Vegetable

HU Xiao-qing , PAN Lu , WANG Ru-yi

2012, 28(11):1606-1611.

[Abstract](1253) [HTML](0) [PDF 484.83 K](808)

Abstract:
Lactic acid bacteria were regarded as the predominant species involved in the processing of fermented vegetable, for participating in lactic acid fermentation through utilizing soluble contents in vegetable, and inhibiting hazard microbes and playing multiple functions. This article reviewed the newest advances in this area. Recently, a new problem has appeared that transferable antibiotic resistance was revealed in the microorganism in food fermentation, and thus received much attention in international society. Based on the practice experience, transferable antibiotic resistance and the investigation in lactic acid bacteria involving in vegetable fermentation were reviewed, and finally discussed the related control strategy.

Home

About the journal

Notes for submission

Acceptable topics

Author garden

Open access

中文

Volume 28,Issue 11,2012 Table of Contents