Volume 31,Issue 1,2015 Table of Contents

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  • 1  Inhibitory Effect of Eucheuma gelatinae Polysaccharides on H22 Hepatoma Xenograft Cells
    TANG Juan KONG Zhen JI Hai-yu LIU An-jun
    2015, 31(1):1-5. DOI: 10.13982/j.mfst.1673-9078.2015.1.001
    [Abstract](1730) [HTML](0) [PDF 584.34 K](1053)
    Abstract:
    In this study, the antitumor effect of Eucheuma gelatinae polysaccharides (EGP) on H22 transplanted solid tumor cells was investigated. Mice were orally administered EGP extracted by alkali treatment at room temperature. The tumor inhibition rate, immune organ index, proliferation ability of splenocytes (T and B lymphocytes), splenic NK cell killing activity, and phagocytosis by peritoneal macrophages were measured. Moreover, peripheral blood lymphocyte subsets were investigated by flow cytometry. The results showed that EGP significantly inhibited H22 hepatoma cell growth in mice, which were transplanted with tumor and gavaged with EGP. The tumor inhibition rate by EGP was 31.17% in the low-dose group [300 mg/(kg?d)] and 59.67% in the high-dose group [600 mg/(kg?d)] at the end of the experimental period. Compared with the model group, EGP significantly promoted splenocyte proliferation, killing activity of NK cells, and macrophage phagocytosis. In addition, the ratio of CD3+ to CD8+ T cells in the tumor-bearing mice was significantly increased (p < 0.05) in the high-dose EGP group. The results suggested that EGP improved immunity of tumor-bearing mice and exerted a remarkable anti-tumor activity.
    2  Protective Effects of Grape Seed Proanthocyanidin Extract (GSPE) on cis-Diamminedichloroplatinum (CDDP)-Induced Renal Oxidative Damage and Mitochondrial Injury in Rats
    ZHAO Yan-meng ZHAO Jiang-yan GAO Li-ping
    2015, 31(1):6-10. DOI: 10.13982/j.mfst.1673-9078.2015.1.002
    [Abstract](1057) [HTML](0) [PDF 612.43 K](1143)
    Abstract:
    In this paper, the protective effects of grape seed proanthocyanidin extract (GSPE) on cis-diamminedichloroplatinum (CDDP)-induced renal oxidative stress and mitochondrial injury in rats were investigated. Rats were randomly divided into five groups: normal control group, CDDP model group, GSPE (400 mg/kg) group, CDDP + GSPE (200 mg/kg) group, and CDDP + GSPE (400 mg/kg) group. Each group was administrated with distilled water or the corresponding doses of GSPE by gavage for 15 consecutive days. After 10 d of administration, the CDDP and CDDP + GSPE groups were administered a single intraperitoneal injection of CDDP (8 mg/kg), and the remaining groups were administered with normal saline by intraperitoneal injection. The blood urea nitrogen (BUN), creatinine (CrE), renal index, antioxidant index for renal cortex, and index for the carbohydrate metabolic enzyme were measured, and the renal structures were observed using a light microscope. Compared to the CDDP model group, the GSPE pretreated rats showed a significant decrease in renal index as well as BUN and CrE contents. The CDDP treatment improved the contents of renal cortical reduced glutathione (GSH), and malondialdehyde (MDA), meanwhile, the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-px), malate dehydrogenase (MDH), and hexokinase (HK) were enhanced. The pathologic slice revealed that GSPE pretreatment could reduce CDDP-induced pathological damage such as glomerular atrophy. This study suggested that GSPE had a protective effect on the CDDP-induced renal oxidative stress and mitochondrial injury in rats.
    3  Protective Effects of Taemyeongcheong against Acetaminophen-induced Hepatic Injury in Mice
    YI Ruo-kun ZHAO Xin
    2015, 31(1):11-15. DOI: 10.13982/j.mfst.1673-9078.2015.1.003
    [Abstract](1113) [HTML](0) [PDF 579.00 K](1199)
    Abstract:
    The present study investigated the protective effect of Taemyeongcheong (TMC; Korean traditional beverage) against acetaminophen (APAP)-induced liver damage in mice. ICR mice were administrated low dose (100 mg/kg), medium dose (250 mg/kg), and high dose (500 mg/kg) TMC as well as silymarin (S; positive control) by gavage for 14 consecutive days. An animal model of acute liver failure was established by intraperitoneal injection of APAP (800 mg/kg) in mice. After the mice were euthanized, their blood and organs were collected and measured for each indicator of hepatic injury. Compared with the control group, the indicators of hepatic injury for TMC group were significantly lower. All three doses of TMC could significantly reduce the levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), triglycerides (TG), and blood urea nitrogen (BUN), and increase the levels of total cholesterol (TC) and albumin (ALB) (p < 0.05). In addition, a dose-effect relationship was observed with the three doses, among which the high dose TMC group showed a significant protective effect against hepatic injury and ranked second to the positive control, silymarin group (p < 0.05). According to the liver pathological images, inflammation and liver cell necrosis were significantly reduced in TMC group compared with the control group. Therefore, TMC had a moderate protective effect on APAP-induced liver damage in mice.
    4  Effect of Maslinic Acid on Diarrhea-predominant Irritable Bowel Syndrome
    WANG Qi-man LI Xiao-fei TAO Li XIE Jian-mei LI Jian DING Hong WANG Shi
    2015, 31(1):16-20. DOI: 10.13982/j.mfst.1673-9078.2015.1.004
    [Abstract](1474) [HTML](0) [PDF 746.13 K](1088)
    Abstract:
    The efficacy of maslinic acid in the treatment of diarrhea-predominant irritable bowel syndrome (IBS-D) was investigated. Rats were divided into five groups: blank control, model, positive control, high-dose maslinic acid, and low-dose maslinic acid. The IBS-D model was set up by acetic acid-constraint-combined stimulation. Fecal water content, abdominal withdrawal reflex, in vitro colon contraction, and pathological staining and 5-hydroxytryptamine (5-HT) immunohistochemistry of colon were detected and analyzed. The in vivo results showed a significant improvement in the fecal water content; and the abdominal withdrawal reflex times returned to the normal range in the high-dose maslinic acid group. The effects were comparable to those of the positive control group. Low-dose maslinic acid exhibited weak activity. No pathological change was observed in any group in vitro. The susceptibility of colon to acetylcholine (Ach) and 5-HT was restored to normal in high-dose maslinic acid group, and 5-HT-positive enterochromaffin cells were reduced. These indicate that maslinic acid had certain efficacy for IBS-D, and high-dose maslinic acid displayed better effects than low-dose.
    5  Study of the Effect of Deamidation on the Properties of Degraded Wheat Gluten
    LIAO Lan HAN Xue-yue LI Zhang-fa ZHAO Mou-ming
    2015, 31(1):21-25. DOI: 10.13982/j.mfst.1673-9078.2015.1.005
    [Abstract](1348) [HTML](0) [PDF 788.81 K](1319)
    Abstract:
    The aim of this study was to investigate the characteristics of the degradation of wheat gluten by deamidation using carboxylic acids (succinic acid). The changes in succinic acid deamidated wheat gluten (SDWG), during hydrothermal treatment, were characterized using physicochemical indexes such as the deamidation degree (DD), nitrogen soluble index (NSI), degree of hydrolysis (DH), thermal characteristics, molecular weight distribution (MWD), and secondary conformation of proteins. The results indicated that, during modification, the degradation of wheat gluten molecules occurred in a stepwise manner. During the first 10 mins, the DD (from 24.65% to 64.79%), NSI (from 11.55% to 91.31%), glass transition temperature (from 50.70 to 61.80 ℃), and enthalpy [from 1.73 to 2.35 J/(g?K)] all significantly increased, while the increase of DH was less than 1%. Additionally, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and size exclusion-high-performance liquid chromatography (SE-HPLC) showed that SDWG had a tendency to degrade; infrared spectra indicated that the flexibility of SDWG generally decreased. In particular, significant changes in MWD and secondary conformation were observed at 6 min after the reaction started. These results indicate that succinic acid has a high specificity for the deamidation of wheat gluten upon hydrothermal treatment and that the degradation of wheat gluten is a stepwise process with different stages.
    6  Effect of Heat Treatment on the Content and Thermal Degradation Kinetics of Isoflavones in Soymilk
    MA Yu-rong HUANG Hui-hua
    2015, 31(1):26-31. DOI: 10.13982/j.mfst.1673-9078.2015.1.006
    [Abstract](1352) [HTML](0) [PDF 618.80 K](1232)
    Abstract:
    Soy aglycone isoflavones can be assimilated directly by humans, whereas isoflavones in other forms can only be absorbed after the removal of the sugar moiety via hydrolysis. In this paper, the conversion of individual isoflavones during the heating of soymilk was illustrated by stimulating pasteurization (95 ℃), high-temperature short-time sterilization (121 ℃), and ultra-high temperature instantaneous sterilization (143 ℃), processes that are commonly used in industry. In addition, the kinetic analysis of the thermal degradation of major isoflavones was also conducted, in order to provide a theoretical basis for the production of a high proportion of aglycone isoflavones in soymilk. In raw soymilk, the content of malonylglucoside isoflavones was the highest, followed by glycoside and aglycone isoflavones. All three heat treatments resulted in the decrease of malonylglucoside isoflavones, which followed first-order reaction kinetics. In addition, the degradation rate constants increased with increasing temperature. The heat treatment at 95 ℃ resulted in the conversion of the malonylglucoside form to the glycoside form, whereas degradation, instead of conversion, of isoflavones occurred at 143 ℃. After the heat treatment at 121 ℃, the content of aglycone isoflavones in soymilk was significantly increased by 50% when compared with raw soymilk, thus improving the quality of soymilk. Compared with the other treatment temperatures, high-temperature short-time sterilization could reduce the degradation of isoflavones and increase the content of aglycone isoflavones, and was more suitable for the industrial production of soymilk.
    7  Effect of Cu2+ on Fermentation Characteristics of Saccharomyces cerevisiae
    JIA Bo LIU Ling-ling LIU Xing-yan ZHAN Ji-cheng HUANG Wei-dong
    2015, 31(1):32-36. DOI: 10.13982/j.mfst.1673-9078.2015.1.007
    [Abstract](1318) [HTML](0) [PDF 680.56 K](1121)
    Abstract:
    The aim of this study was to understand the effect of Cu2+ on the growth and fermentation characteristics of Saccharomyces cerevisiae. An industrial S. cerevisiae strain Freddo (F) and a new S. cerevisiae strain BH8 (B) isolated in our lab were used, and a simulated grape juice fermentation system was conducted. The results showed that Cu2+ inhibited the early growth of S. cerevisiae, and the extent and time of alcoholic fermentation positively correlated with Cu2+ concentration. When fermentation with 0.2 mM Cu2+, the process terminated earlier. The Residual glucose and fructose concentrations in the control (with no Cu2+ )for strain B were 2.51 g/L and 10.80 g/L, respectively. On the other hand, at 0.1 mM Cu2+, these values were 0.43 g/L and 3.43 g/L, respectively, for Cu2+-treated strain B. This indicated that 0.1 mM Cu2+ promoted sugar utilization in late fermentation by strain B. There was no significant difference in residual sugar concentration between control and Cu2+-treated groups for strain F. The ethanol yield of 0.1 mM Cu2+-treated strain B was 10.80%, which was significantly higher than that of the control (10.27%) and 0.05 mM Cu2+-treated (10.37%) strain B groups. The glycerol yield of 0.05 mM Cu2+-treated strain B was 6.66 g/L, which was significantly higher than that of the control (6.37 g/L) and 0.1 mM Cu2+-treated (6.29 g/L) strain B groups. In comparison, Cu2+-treated strain F and control groups showed no significant difference in ethanol and glycerol yield. Therefore, the adaptability of different yeast strains to Cu2+ stress was different.
    8  The Effects of Three Ionic Species on the BSA Protein Release Properties of Chitosan/Pectin Polyelectrolyte Complexes
    ZHANG Li-yan JIAO Wen-juan BAO Li-kun
    2015, 31(1):37-42. DOI: 10.13982/j.mfst.1673-9078.2015.1.008
    [Abstract](1315) [HTML](0) [PDF 486.28 K](1112)
    Abstract:
    Chitosan/pectin polyelectrolyte complexes (PECs) were prepared by adding NaCl, Na2SO4, and FeCl3, respectively. The bovine serum albumin (BSA) loading efficiency and simulated releasing behavior of PECs were studied and the effects of the three ionic species on the protein release properties of chitosan/pectin PECs were investigated. Results showed that the encapsulation efficiency of FeCl3 PEC was the highest, followed by Na2SO4 and NaCl; the loading efficiency of NaCl PEC was the highest, followed by Na2SO4 and FeCl3. In single simulation, the BSA accumulative release ratio in the GI tract juices of PECs was the lowest; however, it was the highest in simulated colon juice, The BSA release ratio of PEC was reduced by the addition of NaCl, while the addition of Na2SO4 and FeCl3 increased the BSA release ratios. The Fick diffusion theory can be used to describe the kinetics of the BSA release behavior of PECs with the three ions. In successive simulations, the BSA accumulative release ratio of PECs in simulated GI tract juices was the lowest, while BSA was released in large quantities in the simulated colon, with NaCl PEC having the lowest accumulative release ratio. The BSA accumulative release ratio of PECs was more than 98% when pectinase was present in simulated colon juice. The release behavior of PECs s was the Non-Fick diffusion type. All the chitosan/pectin PECs formed with the three ionic species showed favorable pH sensitivity and site-specific delivery properties.
    9  Acute Oral Toxicity of T-2 Toxin on Litopenaeus Vannamei
    WANG Ya-ling DAI Zhe SUN Li-jun LV Peng-li XU De-feng LIU Ying YE Ri-ying NIE Fang-hong
    2015, 31(1):43-47. DOI: 10.13982/j.mfst.1673-9078.2015.1.009
    [Abstract](1231) [HTML](0) [PDF 736.34 K](1075)
    Abstract:
    Litopenaeus vannamei were orally administered as single-dose capsules containing the T-2 toxin (T-2), and the oral median lethal dose (LD50) of the T-2 toxin in Litopenaeus vannamei was determined using the model-fitting method. The Ca2+-ATPase and polyphenol oxidase (PPO) activities, as well as the histopathological changes in muscles were analyzed to explore the acute toxicity of T-2 on Litopenaeus vannamei. The results showed that the LD50 of T-2 via oral administration in a single dose was 1.22 mg/(kg?bw), and the medium effective dose (ED50) levels of Ca2+-ATPase and PPO activities were 0.05 and 3.22 mg/(kg?bw), respectively. According to the risk index (RI), the PPO activity can serve as a biological marker for the acute toxicity of T-2 on Litopenaeus vannamei and is more sensitive than Ca2+-ATPase. Acute T-2 exposure could lead to an increasing area ratio of the muscle fiber gap and shrimp quality deterioration. Quantitative analysis of T-2 in shrimp muscles was conducted by liquid chromatography-tandem mass spectrometry (LC-MS/MS); no free T-2 residues were found, indicating that acute T-2 exposure in shrimp could cause functional accumulation but not material accumulation. This was probably because T-2 was present in a masked form, which led to the gradual accumulation of minor damage during the initial stage.
    10  UV-Induced Gene Expressions in Sea Cucumber (Stichopus japonicus) Body Wall
    YANG Yang SUN Jin-jian ZHU Zhi-mo LI Shuang-yue WU Hai-tao
    2015, 31(1):48-52. DOI: 10.13982/j.mfst.1673-9078.2015.1.010
    [Abstract](1014) [HTML](0) [PDF 608.68 K](1035)
    Abstract:
    In this study, gene expressions for UV-induced (58 μW/cm2, 30 min) body wall autolysis of sea cucumber (Stichopus japonicus) were investigated. Total RNA was extracted using the TRIzol method from sea cucumber body wall. Twenty-nine genes, including cathepsin C (CC), fibrinogen-like protein A (FGL), senescence-associated protein (SAP), major yolk protein 2 (MYP2), cathepsin L (CL), calreticulin, matrix metalloproteinases14 (MMP14), and acetylcholinesterase (AChE), were amplified using reverse transcription-polymerase chain reaction with cytochrome B (CytB) as an internal control. The results indicated that the gene expressions of CC, FGL, SAP, and MYP2 were significantly enhanced by 71.4 ± 44.8%, 27.1 ± 18.4%, 43.7 ± 21.6%, and 165.5 ± 122.7%, respectively, after UV irradiation for 30 min (p < 0.05). However, the gene expressions of CL, calreticulin, MMP14, and AChE did not change significantly. These results suggest that CC, FGL, SAP, and MYP 2 may be involved in the autolysis of sea cucumber body wall.
    11  Isolation, Identification and Acetylcholinesterase Inhibitory Activity of Endophytes from Undaria pinnatifida
    QIN Yun WANG Feng-wu
    2015, 31(1):53-58. DOI: 10.13982/j.mfst.1673-9078.2015.1.011
    [Abstract](1423) [HTML](0) [PDF 731.19 K](1082)
    Abstract:
    Studies on Undaria pinnatifida to date have mainly focused on its antioxidant, antitumor activities, while no reports are available on the endophytes from Undaria pinnatifida. In this study, fresh U. pinnatifida from Qingdao sea area was used to isolate and purify endophytes. A total of seven strains of endophytic fungi and five strains of endophytic bacteria were isolated, the acetylcholinesterase (AChE) inhibitory activity of each strain was evaluated by the 5,5-dithiobis-2-nitrobenzoic acid (DTNB) method, and active strains were identified. Strain QD-4 showed the highest AChE inhibitory activity and was identified, by physiological-biochemical characteristics and molecular biological techniques (using 16S rDNA sequencing), as Bacillus sp. and named as Bacillus sp. QD-4. The fermentation conditions were optimized using single-factor and orthogonal experiments with the inhibition rate on AChE in the fermentation broth as the activity indicator. The optimum carbon and nitrogen sources were identified as 5% starch and 1% peptone, respectively. The optimum fermentation conditions were as follows: fermentation time, 5 days; quantity of inoculum, 8%; initial substrate pH, 9.0; and culture temperature, 30 ℃. Under these conditions, the highest rate of AChE inhibition was 34.02% when the concentration of crude extract from fermentation broth was 20 mg/ml.
    12  Separation, Purification, and Characterization of Diglycerol Linoleic Acid Esters
    WAN Fen-long TENG Ying-lai WANG Yong LI Ai-jun ZHANG Ning
    2015, 31(1):59-64. DOI: 10.13982/j.mfst.1673-9078.2015.1.012
    [Abstract](1259) [HTML](0) [PDF 618.66 K](1141)
    Abstract:
    Diglycerol linoleic acid esters synthesized by Lipozyme 435 were qualitatively analyzed by thin layer chromatography (TLC), and then separated and purified by silica gel column chromatography. Finally, the purified products were analyzed by high-performance liquid chromatography with an evaporative light scattering detector (HPLC-ELSD) and electrospray ionization mass spectrometry (ESI-MS). The optimal TLC conditions for the separation of diglycerol linoleic acid ester were as follows: sample volume of 3 μL, separation time by chloroform-acetone-methanol solution (96/4/2, V/V/V) of 15 min, coloring time by iodine vapor of 3 min. The optimal silica gel column chromatography conditions for the separation of diglycerol linoleic acid ester were as follows: 2.0 g of sample was dissolved in 5 mL of chloroform-acetone solution (96/4, V/V), separated by a silica gel column (2.8 cm×60 cm, 200~300 mesh) using different mixtures of chloroform-acetone-methanol as the eluent (96/4/0, 95/3/2, 96/4/5, V/V/V) at a flow rate of 1.0 mL/min. Every 10 mL of eluted solution was collected in a tube. The obtained esters of diglycerol linoleic acid were analyzed by differential scanning calorimetry (DSC) and their hydrophilic-lipophilic balance (HLB) values were determined. The results showed that with increasing degrees of esterification, the phase transition temperatures of diglycerol linoleic acid esters increased, while their HLB values decreased.
    13  Antimicrobial Activities and Component Analysis of Solvent Extracts from Aged Garlic Extract
    WANG Xiao-min ZHANG Min YANG Yu-kun
    2015, 31(1):65-70. DOI: 10.13982/j.mfst.1673-9078.2015.1.013
    [Abstract](1874) [HTML](0) [PDF 794.19 K](1079)
    Abstract:
    Two kinds of aged garlic extracts (AGEs) namely AGE-1 and AGE-2 were prepared by soaking fresh garlic slices in a solution of 10% ethanol and distilled water, respectively, for a certain period, at room temperature. Subsequently, AGE-1 and AGE-2 were sequentially extracted with petroleum ether, ethyl acetate, and n-butanol to yield fractions with different polarities. Inhibition zone tests were employed to study the antimicrobial activities of these fractions against multiple bacteria, mold fungi, and actinomycetes. The results showed that the petroleum ether and ethyl acetate fractions exhibited high antimicrobial activities, the n-butanol fraction showed low antimicrobial activity, and the water fraction exhibited no antimicrobial activity. Gas chromatography-mass spectrometry (GC-MS) was used to analyze the petroleum ether and ethyl acetate fractions with high antimicrobial activities. In AGE-1, various compounds containing -S (O) -S- groups in the petroleum ether fraction might have led to the strong antimicrobial activity. In addition, multiple phenols and organic acids were found in the petroleum ether and ethyl acetate fractions from AGE-1 and AGE-2, and they might have contributed to the antimicrobial activities of AGE. The differences in the functional components between AGE-1 and AGE-2 might have caused the difference in their antimicrobial activities.
    14  Influence of the in-situ Modification of Nano-CaCO3 on the Properties of Composite Chitosan Coatings
    HAO Wen-ting HAO Han SUN Tong WU Chao-ling LI Jian-rong
    2015, 31(1):71-76. DOI: 10.13982/j.mfst.1673-9078.2015.1.014
    [Abstract](1048) [HTML](0) [PDF 686.85 K](1174)
    Abstract:
    Nano-CaCO3-chitosan composite coatings were prepared by the tape-casting process with sodium stearate as an in-situ modifier. The influence of the conditions during in-situ modification on the properties of the composite coatings was studied in terms of mechanical properties (Ts and EB), water vapor permission (WVP), O2 permeability (OP), CO2 permeability (CDP), water solubility, water absorption, and antibacterial activity. The results showed that when the conditions for nanocomposite coating in situ was changed to 80 ℃ for 40 min, the tensile strength of the composite coatings improved significantly, barrier properties against moisture and O2 increased, CO2-barrier property decreased, and coating transmittance improved. These observations indicated that the compatibility between chitosan and CaCO3 was increased and the modification conditions significantly affected the performance of the composite coating. In addition, the modification temperature had a significant impact on the antibacterial activity of the coating against Pseudomonas aeruginosa and Serratia marcescens, whereas the modification time hardly affected the antibacterial activity against P. aeruginosa. This could be related to the mode of action of the polymer molecules in the nanocomposite coatings on the two types of bacteria or bacterial enzyme activity.
    15  Effect of Citrus Changshan-huyou Peel Powder on the Gelling Properties of Hairtail (Trichiurus Lepturus) Myofibrillar Protein
    LIU Wen-juan Munire WU Chun-hua LI Shan HU Yue HU Ya-qin
    2015, 31(1):77-83. DOI: 10.13982/j.mfst.1673-9078.2015.1.015
    [Abstract](1065) [HTML](0) [PDF 821.24 K](1236)
    Abstract:
    Effects of citrus changshan-huyou peel powder on the gelling properties of hairtail myofibrillar protein and the mechanism of changes in gel forming characteristics were investigated. The samples were either heated to 90 ℃directly or preheated to 40 ℃ followed by heating to 90 ℃. The gel strength increased significantly when citrus changshan-huyou peel powder was added to the samples. The maximum gel strength was obtained when the concentration of citrus changshan-huyou peel powder became 5% (m/m). This result was more significant for the samples preheating to 40 ℃ prior to treatment at 90 ℃ in a water bath. The whiteness value significantly decreased while the water holding capacity increased as the amount of citrus changshan-huyou peel powder added to the samples increased. At lower concentrations of added citrus changshan-huyou peel powder, the springiness, cohesiveness, and chewiness of the gel increased significantly as the amount of citrus changshan-huyou peel powder increased. However, no further change was observed at higher concentrations of added citrus changshan-huyou peel powder. The maximum hardness and gumminess for the gel were obtained in samples with 8% citrus changshan-huyou peel powder. The samples with 5% citrus changshan-huyou peel powder received the highest mouth-feel and texture scores; however, they received low scores for color and taste. The highest total sensory evaluation score was obtained for samples with 3% citrus changshan-huyou peel powder. Cross-linked protein bands were observed in the profile of the SDS-PAGE pattern. In reduced samples, the cross-linking strength significantly increased with increasing amounts of citrus changshan-huyou peel powder.
    16  Comparison of Enzyme Activity and Nutrients of Ganoderma lucidum Cultivated on Bagasse and Cottonseed Hull Substrates
    ZHAO Feng-yun YANG Xin HUANG Shu-jun ZHENG Lu-hua
    2015, 31(1):84-89. DOI: 10.13982/j.mfst.1673-9078.2015.1.016
    [Abstract](1357) [HTML](0) [PDF 746.43 K](1064)
    Abstract:
    In this study, Ganoderma lucidum was cultured using bagasse and cottonseed hull as substrates, and the growth characteristics, enzyme activity, and nutrients in the fruiting body were compared. The results showed that G. lucidum cultivated on bagasse exhibited faster mycelium growth (1.82 ± 0.54 cm/d), higher biological efficiency (23.71 ± 1.49%), and a shorter growth cycle (less by a day) than G. lucidum cultivated on cottonseed hull. During cultivation on either substrate, the trend of changes in the enzyme activity of carboxymethyl cellulase (CMCase), xylanase, and laccase in two culture media were consistent. A single peak value for each of the three enzyme activities was obtained for G. lucidum cultivated on the two substrates in the mycelium and fruiting body stages. G. lucidum cultivated on bagasse showed higher CMCase and xylanase activities, but lower laccase activity when than G. lucidum cultivated on cottonseed hull. Compared with the fruiting body of G. lucidum cultivated on cottonseed hull, the fruiting body of G. lucidum cultivated on bagasse substrate showed higher content of crude protein (22.04 ± 0.07%), crude fat (2.73 ± 0.03%), polysaccharide (4.15 ± 0.03%), crude fiber (34.19 ± 3.15%), lower content of amino acids (10.40%), essential amino acids (4.25%), ash (3.94 ± 1.08%), and a lower ratio of essential amino acid to total amino acid (40.88%).
    17  Dynamic Changes in Phenolics and Their Antioxidant Activities during the Fermentation of Blueberry Wine
    WANG Xing ZHANG Hai-ning MA Yong-kun YE Hua ZHANG Long LI Jun-fang YU Huai-long
    2015, 31(1):90-95. DOI: 10.13982/j.mfst.1673-9078.2015.1.017
    [Abstract](1156) [HTML](0) [PDF 656.78 K](1140)
    Abstract:
    The Rabbiteye blueberry was used as raw material to study changes in phenolic contents and their antioxidant activities during its fermentation. The results showed that during the fermentation of blueberry wine, the trend of increased first and then decreased was observed in the contents of total flavonoids, total polyphenols and anthocyanins, as well as the iron-reducing ability, the DPPH free radical scavenging rate and hydroxyl free radical scavenging rate. Color analysis showed that the L* value increased before decreasing, and it fluctuated and increased in the later stage of fermentation; the a* value increased gradually, and then fluctuated and decreased in the later stage of fermentation. There were positive correlations between the a* value and anthocyanin content and between the b* value and total polyphenol and total flavonoid contents. No p-hydroxybenzoic acid was detected during the fermentation of blueberry wine, while vanillic acid content increased significantly (p < 0.05). The contents of nine phenolic acids, namely, gallic acid, protocatechuic acid, gentisic acid, chlorogenic acid, caffeic acid, syringic acid, p-cumaric acid, ferulic acid, and sinapic acid, significantly increased (p < 0.05) during primary fermentation, and significantly decreased (p < 0.05) at the end of fermentation, but were still significantly higher (p < 0.05) than the contents of those acids in the initial stage of fermentation. Contents of hydroxybenzoic phenolic acids, hydroxycinnamic phenolic acids, and total phenolic acids increased before decreasing.
    18  Preparation and Recognition Properties of a Bitertanol Electrochemical Sensor Based on Molecular Imprinting Technology
    GAO Wen-hui PANG Jun WANG Jiao-jiao GAO Lin JIA Ying-min
    2015, 31(1):96-100. DOI: 10.13982/j.mfst.1673-9078.2015.1.018
    [Abstract](1145) [HTML](0) [PDF 732.43 K](1083)
    Abstract:
    A sensitive, molecularly imprinted electrochemical sensor using bitertanol as the template molecule for the detection of bitertanol in foods was prepared by the electropolymerization of o-phenylenediamine on a glassy carbon electrode. The electrochemical properties of the molecularly imprinted sensor were studied by cyclic voltammetry (CV) and differential pulse voltammetry (DPV) using K3[Fe(CN)6] as the probe; the preparation conditions were optimized, and the selective responses of the molecularly imprinted sensor towards the template molecule and compounds with similar structures were investigated. The results showed that the optimal conditions to prepare the sensor were as follows: pH of 7.2; ratio of template molecule to functional monomer = 1:4; 15 polymerization circles; elution time of 13 min; 0.5 mol/L sulfuric acid : acetonitrile = 1:9 (V/V) as eluent. The relative standard deviation was 5.2% and the sensor performance was not attenuated after continuous elution of the electrode 10 times. The sensor had a high sensitivity, strong anti-interference ability, and good selective response towards bitertanol and compounds with similar structures. Using this sensor, compounds with similar structures could be determined separately, laying the foundation for the rapid detection of bitertanol in foods.
    19  Screening of Non-pigmented Aureobasidium pullulans Strain P1012 for High-yield Pullulan Production
    WAN Cui-xiang WANG Xian-zhuo GUO Jian-jun YUAN Ling
    2015, 31(1):101-106. DOI: 10.13982/j.mfst.1673-9078.2015.1.019
    [Abstract](1084) [HTML](0) [PDF 755.02 K](1267)
    Abstract:
    The purpose of this study was to screen for a strain with a high pullulan yield without production of the black cell pigment, which would be a valuable strain for pullulan production. Aureobasidium pullulans strain P23 was mutated several times using three mutagens: ultraviolet (UV) light, 1-methyl-3-nitro-1-nitroso-guanidine (NTG), and diethyl sulfate (DES). Strains with high viscosity and low pigmentation were selected on potato dextrose agar (PDA) plates. The structure of exopolysaccharides produced by the selected strains was analyzed by Fourier transform infrared (FT-IR) spectroscopy. Based on the results, 13 candidate strains were selected and one mutant strain, P1012, formed white colonies on PDA plates incubated for seven days; in broth, the growth appeared ivory-white after 96 h with light absorbance (OD654nm, to demonstrate relative pigment content) at 0.048. The exopolysaccharide produced by strain P1012 was identified as pullulan by FT-IR. Compared with P23, P1012 showed a lack of cellular pigmentation. The pullulan yield via fermentation by strain P1012 was 28.01 g/L and the sugar conversion rate was 56.02%, 28.8% higher than that of the original strain P23. This study showed that strain P1012 could be a candidate strain for industrial production of pullulan.
    20  Purification of α-L-rhamnosidase from the Solid-state Fermentation Product of Aspergillus niger and Its Application in Enzymatic Production of Prunin
    HU Qun-fang LI Li-jun CHEN Yan-hong NI Hui XIAO An-feng CHEN Feng CAI Hui-nong
    2015, 31(1):107-114. DOI: 10.13982/j.mfst.1673-9078.2015.1.020
    [Abstract](1296) [HTML](0) [PDF 840.06 K](1476)
    Abstract:
    In this study, α-L-rhamnosidase was purified from the product of solid-state fermentation of pomelo peel powder by Aspergillus niger and used to convert naringin to prunin. α-L-rhamnosidase was isolated and purified by precipitation using ammonium sulfate at concentrations ranging from 40% to 80%, hydrophobic interaction chromatography, affinity chromatography, and gel filtration chromatography. The enzyme was found to be a monomer with molecular weight of approximately 160 kDa and contained two polypeptides linked by a disulfide bond. The larger polypeptide had a molecular weight of 130 kDa. Naringin was hydrolyzed to prunin using this enzyme, and the optimal temperature and pH, Km, and Vmax were 50 ℃~60 ℃, 4.0~5.0, 0.24 μmol/mL, and 312.5 U/mL, respectively. The optimal hydrolysis time was 60~90 min and a conversion rate above 98% was achieved. The content of Prunin was accounted for more than 95% in the final product, while that of the byproduct naringenin was less than 5%. The approach of using α-L-rhamnosidase purified from Aspergillus niger solid-state fermentation products to prepare prunin shows advantages such as good thermostability, strong substrate affinity, high conversion rate, and fewer by-products, thus providing an important basis for the enzymatic production of prunin.
    21  Effects of Dynamic High-pressure Microfluidization on the Physicochemical Properties and Structure of Low-methoxyl Pectin
    LIANG Rui-hong WANG Ling-hua SHUAI Xi-xiang CHEN Jun LIU Cheng-mei LIU Wei GUO Wen-li
    2015, 31(1):115-119. DOI: 10.13982/j.mfst.1673-9078.2015.1.021
    [Abstract](3894) [HTML](0) [PDF 904.73 K](1753)
    Abstract:
    In this study, the effects of dynamic high-pressure microfluidization (DHPM) on the physicochemical properties and structure of low-methoxyl pectin (LMP) from Ficus pumila L. seeds were studied. LMP was treated under different DHPM pressures (0~160 MPa) and cycles (1~9 times), and the structure and physicochemical properties of DHPM-treated LMP were comprehensively evaluated using various indicators such as molecular weight, intrinsic viscosity, particle size, reducing sugar level, Fourier transform infrared (FT-IR) spectra, and surface morphology. The results showed that with increasing DHPM pressures and cycles, the molecular weight, intrinsic viscosity, and particle size of LMP decreased, whereas the amount of reducing sugars increased. At the same time, the surface topography of LMP changed from a foliated structure to a filament structure, indicating that LMP degraded during DHPM. The degradation of LMP mainly resulted from the rupture of the glycosidic bond by DHPM mechanical forces. The FT-IR spectra of DHPM-treated pectin had features similar to those of untreated pectin; however, the intensity of the absorption peak at 1744.8 cm-1 (C=O) increased with increasing DHPM pressures. The experimental determination of the methoxyl group and double bond contents revealed that demethoxylation and β-elimination did not occur during DHPM.
    22  Identification and Screening of β-glucanase-producing, Salt-tolerant Zygosaccharomyces rouxii
    WANG Zhi XIE Ting LIU Fei CHEN Xiong DAI Jun ZENG Yu-lei LI Biao
    2015, 31(1):120-125. DOI: 10.13982/j.mfst.1673-9078.2015.1.022
    [Abstract](983) [HTML](0) [PDF 849.83 K](1405)
    Abstract:
    A salt-tolerant yeast strain was isolated and purified from a homemade chili sauce. Congo red agar plate method confirmed that the strain produced extracellular β-1,3-glucanase. The NaCl-tolerance test showed that the strain had high salt-tolerance, with stable growth observed for 120 h in medium B containing 24% NaCl after an adaptation period of 144 h. The strain was identified as Zygosaccharomyces rouxii A via 26S rRNA sequence analysis. Secondary growth phenomenawere observed during fermentation where the biomass reached peak values at 24 and 48 h, with an increase of 46.55% (9.35 g/L) and 87.15% (11.94 g/L), respectively, compared with that at 18 h (6.38 g/L). However, the glucose concentration remained constant at 1.57 g/L after 21 h. The results indicated that the β-1,3-glucanase produced by Z. rouxii A degraded the 1,3-1,6-glucan present in the substrate, thus providing carbon and energy sources for the secondary growth of cells. Additionally, β-1,3-glucanase activity curve was consistent with the growth curve for Z. rouxii A, which showed that maximum enzyme activity rapidly decreased with cell autolysis (12, 24, and 48 h), and peak enzyme activity level (15.23 U/mL) was reached at 48 h. The results suggest that β-1,3-glucanase synthesis was coupled with cell growth and that the strain could produce this enzyme in the presence of high salt concentration.
    23  Extraction and Properties of Soy Protein from Heat-denatured Soy Meal Using Enzyme-Assisted Subcritical Water Treatment
    LU Wei DING Jian GUAN Yan-hua WANG Jin-mei YANG Xiao-quan
    2015, 31(1):126-130. DOI: 10.13982/j.mfst.1673-9078.2015.1.023
    [Abstract](1004) [HTML](0) [PDF 701.28 K](1170)
    Abstract:
    The extraction process to obtain soy protein isolate (SPI) was optimized from heat-denatured soy meal (TDSM) by using enzyme-assisted subcritical water treatment. The physicochemical properties, structural properties, and antioxidant activity of SPI were investigated. The results showed that with the addition of β-glucosidase to TDSM, the isoflavone in glucoside form in TDSM was converted to the aglycone form, which showed higher biological activity. Subcritical water treatment increased the water solubilities of SPI and soybean isoflavone and strengthened the hydrophobic interactions between them, thus producing a form of aglycone-enriched SPI. While soybean cellulose was partially hydrolyzed into reducing sugar by β-glucosidase, high temperature and high humidity provided by the subcritical water treatment caused protein unfolding. Consequently, the surface hydrophobicity significantly increased, leading to the formation of soluble protein aggregates and causing the Maillard reaction. Enrichment of the isoflavone in the aglycone form in TDSM and the formation of grafting products may enhanced the DPPH and ABTS free-radical scavenging activities of the protein.
    24  Screening and Identification of Protease-producing Bacteria from the Intestines of Maricultured Litopenaeus vannamei
    YANG Ya-dong YANG Xi-hong XIE Wan-cui WU Shuai JI Hong-wu LIU Shu-cheng MAO Wei-jie LI Cheng-yong
    2015, 31(1):131-136. DOI: 10.13982/j.mfst.1673-9078.2015.1.024
    [Abstract](1341) [HTML](0) [PDF 670.14 K](1105)
    Abstract:
    In this study, to obtain marine-derived microbial protease, 27 protease-producing bacterial strains were isolated from the intestines of maricultured Litopenaeus vannamei using protease hydrolysis circle method. Enzyme production by different strains was preliminarily estimated by determining the ratio of transparent circle diameter to colony diameter (D/d). A high-yield protease-producing strain, named as xc10, was isolated during secondary screening by measuring protease activity of fermentation broth. It was identified as Bacillus cereus by cell morphology, physiological, and biochemical characteristics, 16S rDNA gene sequence analysis, and phylogenetic tree analysis.Enzyme properties of crude protease in the fermentation broth were investigated. The optimal temperature and the pH for protease were 50 ℃ and 7.5, respectively. Additionally, the enzyme activity was inhibited by Fe3+, Cu2+, and EDTA, while Zn2+ slightly increased the enzyme activity. Therefore, strain xc10 isolated from the intestine of maricultured Litopenaeus vannamei was confirmed as a bacterial strain producing mesophilic neutral protease. This study provides a theoretical basis for the development and application of marine-derived microbial proteases in the processing of aquatic products.
    25  Purification and Identification of Xanthoxylin
    SUN Ke-kui
    2015, 31(1):137-141. DOI: 10.13982/j.mfst.1673-9078.2015.1.025
    [Abstract](1291) [HTML](0) [PDF 543.30 K](1132)
    Abstract:
    The aim of this work was to study an approach for the preparation of high-purity xanthoxylin from Zanthoxylum bungeanum Maxim. Xanthoxylin was extracted by simultaneous distillation extraction (SDE), crude xanthoxylin was isolated using a silica gel column, and high-purity xanthoxylin was obtained by recrystallization. Nuclear magnetic resonance (NMR) and reversed phase high performance liquid chromatography (RP-HPLC) were used for qualitative and quantitative analysis, respectively. During the SDE, the following conditions were used: material to water ratio 1: 10; solvent volume 60 mL; extraction time 1.5 h. RP-HPLC analysis showed that the xanthoxylin content in the crude extract was 47.26%. Crude xanthoxylin was isolated using a silica gel column under the following conditions: eluent ratio (ethyl acetate: petroleum ether) 1: 15; diameter to height ratio 1:12; sample to silica gel ratio 1:40; eluent rate 4 mL/min. The purity of the isolated xanthoxylin was 81.79% and the recovery was 99.12%. Finally, high-purity xanthoxylin (98.23%) was obtained by recrystallization; the total recovery was 90.63% and the yield was 0.88%. NMR analysis showed that the isolated crystal was xanthoxylin. Thus, this approach could achieve the preparation of high-purity xanthoxylin, with high-recovery, from the leaves of Zanthoxylum bungeanum and serve as a reference for broadening the scope of Zanthoxylum bungeanum deep-processing.
    26  Kinetic Model of Subcritical Water Extraction and Ultrasound-assisted Subcritical Water Extraction of the Active Ingredients of Natural Plants
    GUO Juan YANG Ri-fu FAN Xiao-dan QIU Tai-qiu
    2015, 31(1):142-146. DOI: 10.13982/j.mfst.1673-9078.2015.1.026
    [Abstract](1219) [HTML](0) [PDF 600.00 K](1113)
    Abstract:
    In this paper, based on the mass transfer theory and the principle of conservation of mass, a reasonable assumption was made regarding the mass transfer process, wherein the active ingredients in natural plant were transferred from solid phase to liquid phase. The kinetic models of the subcritical water extraction (SWE) and ultrasound-assisted subcritical water extraction (USWE) of the active ingredients of natural plants were established based on Fick’s second law of diffusion. A method for estimating the yield of active ingredients from SWE and USWE was established. The extraction of cinnamaldehyde (the principal component) from cinnamon was used as an example. Temperature,the most important factor affecting the cinnamaldehyde yield, was used as the indicator for conducting the experimental validation of the kinetic models of the SWE and USWE of cinnamaldehyde at different temperatures. The kinetic model of the extraction was . The model validation proved that this kinetic model fitted well with the experimental data from the extraction. The and values of USWE were higher than those of SWE, showing that ultrasound could enhance the extraction efficiency of SWE. The kinetic model provided a theoretical reference for the SWE and USWE of active ingredients from plants for industrial applications and for expanding the scope of SWE and USWE applications.
    27  Effects of Freeze-drying and Spray-drying on the Physicochemical Properties and Ultrastructure of Whole-egg Powder
    SHEN Qing ZHAO Ying CHI Yu-jie WANG Huan
    2015, 31(1):147-152. DOI: 10.13982/j.mfst.1673-9078.2015.1.027
    [Abstract](1251) [HTML](0) [PDF 714.59 K](1337)
    Abstract:
    In this study, the effects of two drying methods, spray-drying and freeze-drying, on the physicochemical properties and functional properties of whole-egg powder were compared. Moisture content, water activity, solubility, particle size distribution, foaming properties, and emulsifying properties of the whole-egg powder were investigated. The microscopic structures of the whole-egg powders dried by the two methods were also compared. The results showed no significant difference in the moisture content and water activity of whole-egg powders prepared by the two drying methods (p > 0.05), and the solubility of freeze-dried and spray-dried whole-egg powders were 93.32% and 87.88%, respectively. The maximum emulsifying activity and foaming power of the freeze-dried whole-egg powder were 0.338 and 62.6%, respectively, and those of the spray-dried whole-egg powder were 0.248 and 53.4%, respectively. The data indicated that the functional properties of freeze-dried whole-egg powder were better than those of spray-dried whole-egg powder. In addition, there were significant differences found in particle size distribution and microstructure between the whole-egg powders prepared by the two drying methods.
    28  Preliminary Study on Separating Residual Fish Meat from Fish Skeletons by the Flotation Process
    WU Jian-zhong LI Ma HU Xue-xiao XIAO Jie-nan GU Ying-yi
    2015, 31(1):153-157. DOI: 10.13982/j.mfst.1673-9078.2015.1.028
    [Abstract](1049) [HTML](0) [PDF 651.39 K](1098)
    Abstract:
    During the tilapia fillet process, tilapia by-products (including skeletons, gills, scales, fish-skin, and viscera) are produced, which account for 60% of the total fish weight. The fish skeletons (including the head, spine, ribs, and tail) account for 40% of the total weight, and a large amount of fish meat remains on the skeleton. The effective separation of residual fish meat from the skeleton and the high-value use of fish skeletons are technical problems in the fish fillet processing industry. A pilot size device for separating fish meat from the skeleton was introduced in this study, and the effects of different heating processes on the separation of fish bone and meat were studied. The effects of stirring speed, inflow direction, and inflow velocity on the efficiency for the separation of fish bone and meat were investigated. The results showed that the separation efficiency could be significantly improved under the following conditions: stirring speedof 1000 r/min; inflow direction of the tangential direction; inflow velocityof 30 L/min. The experimental results confirmed that the fish skeletons that were cooked at high temperatures could be separated efficiently into meat, bone, and broth by this device. In addition, the separated fish meat and bone were high-quality, high-value products and could be further processed into high value-added foods.
    29  Study on the Maillard Reaction in Milk under Different Heating Conditions
    MENG Yue-cheng HE Shan-shan LI Yan-hua CHEN Jie SHEN Li-min
    2015, 31(1):158-165. DOI: 10.13982/j.mfst.1673-9078.2015.1.029
    [Abstract](1220) [HTML](0) [PDF 1.15 M](1152)
    Abstract:
    During heat treatment of milk, the Maillard reaction between lactose and proteins occurs, leading to changes in the color, flavor, and nutritional value of milk. In this study, the major factors (i.e., temperature, time, and amount of added sugar) affecting the browning of milk were investigated, in order to explore the influence of heating intensity and amounts of added sucrose and glucose on the Maillard reaction, including the changes in the color values, acidity, as well as intermediate (hydroxymethylfurfural, HMF) and flavor compositions. The results showed that the addition of glucose had a greater effect on the Maillard reaction than the addition of sucrose or with no added sugar (P < 0.05). Higher temperatures and longer heating time produced greater color changes. The b* value for the sample with added glucose increased from 3.44 to 27.57 after the sample was heated at 121 ℃ for 25 min. With increasing temperatures and time, the pH significantly decreased (P < 0.05). The amount of formed intermediate tended to increase after an initial drop with prolonged heating time. The measurements conducted by the electronic nose showed that the heating intensity affected the content of sulfur and nitrogen-containing compounds, as well as that of alkanes, alcohols aromatics, and other flavor components.
    30  Effects of Combined Convective-infrared Radiation on Quality of Mulberries
    LI Zhao-lu CHEN Qin-qin BI Jin-feng WU Xin-ye DUAN Yu-quan SI Xu
    2015, 31(1):166-172. DOI: 10.13982/j.mfst.1673-9078.2015.1.030
    [Abstract](1190) [HTML](0) [PDF 849.94 K](1139)
    Abstract:
    The effects of convective-infrared radiation on the product quality of dried mulberries at different connective drying temperatures (60, 70 and 80 ℃) and infrared powers (675, 1350 and 2025 W) were investigated. The result showed that the connective drying temperature had a more significant impact on the drying rate. The drying process was a falling rate drying. The effective moisture diffusion coefficient of mulberries ranged from 2.67×10-9 m2/s to 8.41×10-9 m2/s according to Fick's Second Law, and it increased with increasing temperature and power. The drying activation energy of mulberry was 53.99 kJ/mol according to the Arrhenius equation. The experimental data regarding the combined convective-infrared radiation drying process of mulberries was fit according to the Page model. The best product quality was obtained under the conditions of 70 ℃ and 675 W. As compared with hot air drying and freeze drying, the convective-infrared radiation combination significantly shortened the drying time and improved the product quality, as indicated by the greatest total phenol content (30.33 mg/g) and greater anthocyanin content (11.55 mg/g). This study could serve as a theoretical foundation for convective-infrared radiation drying of mulberries.
    31  Application of Cold Storage Phase-Change Technology in Cold Chain Logistics of Tuna (Thunnus obesus)
    TANG Yuan-rui XIE Jing XU Hui-wen ZHANG Ning GAO Lei
    2015, 31(1):173-178. DOI: 10.13982/j.mfst.1673-9078.2015.1.031
    [Abstract](1329) [HTML](0) [PDF 772.36 K](1711)
    Abstract:
    The aim of this study is to investigate the effects of different cold storage phase-change materials on the quality of tuna in distribution boxes. In this study, stimulation under summer conditions was carried out in the distribution box, with or without ice bags. Pure water, 18.8% (m/V) NaCl, 53.8% (V/V) ethanol, and 29% (m/V) CaCl2 were used separately in ice bags. The temperature in the distribution boxes, the central temperature of the tuna steak, sensory evaluation, and chemical and physical indices were investigated. The results showed that the addition of cold-storage phase-change materials could help maintain high quality of the tuna in the distribution process. The duration for which the quality could be maintained increased with decrease in the phase-change temperature. The tuna steak could keep frozen for 2 h with 18.8% NaCl ice bags, which was suitable for short-time transportation. Tuna steak transported with 46.3% CaCl2 ice bags had the best effect on low-temperature cold storage. It could keep frozen for 5 h, with the central temperature of the tuna steak being only -20.74°C. Its quality was close to that of fresh tuna at the end of the transportation process. The redness, hardness, and chewiness of tuna were 13.61, 3.80 N, and 220.50, respectively, and were higher than those of the other test groups.
    32  Quality Change in Cooked Rice From Different Pressures Treated Rice During Cold Storage
    DUAN Xiao-ming ZHANG Bei FENG Xu-qiao DONG Fu CAI Xi-tong FAN Lin-lin
    2015, 31(1):179-185. DOI: 10.13982/j.mfst.1673-9078.2015.1.032
    [Abstract](1246) [HTML](0) [PDF 674.37 K](1072)
    Abstract:
    The quality change, during cold storage, in cooked rice subjected to different pressures prior to cooking was investigated. Rice that had been soaked, with a rice-to-water ratio (m/m) of 1:2, at 40 ℃ for 40 min was treated at 200, 400, or 600 MPa for 10 min at 15 ℃. The soaked rice that had not been subjected to ultrahigh-pressure treatment was used as the control. Subsequently, rice was steamed for 15 min, packaged with plastic wrap, and stored at 4 ℃ for 7 d. Indicators related to rice quality were measured daily and compared with the results of the sensory evaluation. The results showed that compared to the control, the hardness of high-pressure treated rice increased slowly; its adhesiveness, iodine blue value, and pH decreased rapidly; and its light transmittance and whiteness increased quickly. The change range of water content in 400 or 600 MPa treated rice was bigger than others. During the storage period, for rice treated at 200 MPa, the whiteness and iodine blue value were the highest, the pH was the lowest, and the sensory score was lower than that of the control. For rice treated at 400 MPa, the hardness, pH, and whiteness were lower and the sensory score was close to that of the control. Rice treated at 600 MPa had a higher hardness and lower whiteness than the control; additionally, its iodine blue value and light transmittance decreased and increased, respectively at the fastest rate, and its sensory score was the lowest and decreased at the fastest rate. Thus, the effect of ultrahigh-pressure treatment at 200, 400, and 600 MPa on the quality of cooked rice was detrimental rather than beneficial.
    33  Effects of the Wet Gluten Content in Wheat Flour on the Quality of Cantonese-style Barbecued Pork Buns
    RUAN Zheng LI Ran-ran LI Bian-sheng HUANG Jia-rong LUO Yong-bao
    2015, 31(1):186-193. DOI: 10.13982/j.mfst.1673-9078.2015.1.033
    [Abstract](1556) [HTML](0) [PDF 711.40 K](1270)
    Abstract:
    Flour with 22% and 38% wet gluten contents were mixed to study the effects of the physical and chemical properties, quality, and stretching character of flour with different wet gluten contents on the quality of Cantonese-style barbecued pork buns. The result showed that with the increase in wet gluten content, the quality and stretching character of flour changed significantly. The specific volume of the barbecued pork bun decreased, while its pH increased gradually. The CD/AF value (internal structure) first increased and then decreased. In addition, the hardness, springiness, and adhesiveness were all enhanced, but their extent of enhancement was different. Barbecued pork buns made using flour with 24% wet gluten content had the highest total sensory score. A significant negative correlation was found between maximum resistance and adhesiveness (R = -0.96), while a significant positive correlation existed between maximum resistance and springiness (R = 0.97). The shape and total sensory score of barbecued pork buns showed significant negative correlation with stability time, maximum stretch resistance, resistance-extensibility ratio, and the area under the curve for stretching (R = -0.93~-0.98). Flour with a low to medium wet gluten content (at 22%~30%) was recommended for obtaining high-quality barbecued pork buns. The recommended stability time was 1.30~1.90 min, maximum resistance was 492.50~700.00 BU, the area under the curve for stretch was 37.50~70.00 cm2, resistance-extensibility ratio (R/E) was 7.76~8.00, and extensibility was 61.50–86.00 mm.
    34  Effect of Milling Processes on Quality of Rice Flour
    GAO Xiao-xu TONG Li-tao ZHONG Kui LIU Li-ya ZHOU Su-mei WANG Li
    2015, 31(1):194-199. DOI: 10.13982/j.mfst.1673-9078.2015.1.034
    [Abstract](1258) [HTML](0) [PDF 854.73 K](1748)
    Abstract:
    To investigate the influence of semi-dry milling on the quality of rice flour, different types of grinders were used in this study to prepare quenched rice. The damaged starch, particle size distribution, microstructure, hydration characteristics, differential scan`ning calorimetry (DSC) thermal properties, and rheological properties of milled flours were analyzed, so as to select the appropriate quenched flour with similar characteristics to those of wet milled flour. The results showed that semi-dried milling using cyclone and Buler mills had a significant effect on the quality of rice flour. With increasing tempering moisture content, semi-dry milling led to significant decreases in the damaged starch content, as it was reduced to less than 5%. The particle size also decreased with a cyclone mill; 30% of the rice flour had an average particle size of 54.83 μm, ranging from 12.96 μm to 104.70 μm. Starch particles had an intact structure, which was closer to that obtained with wet milling. At the same time, the water solubility of the quenched rice flours also decreased. In regard to the DSC thermal properties, the pasting temperatures To and Tp decreased, while the pasting range, Tr, and gelatinization enthalpy, ΔH, increased. In regard to the rheological properties, elastic properties represented by G ' and viscosity properties represented by G " exhibited similar changes and were also closer to those obtained with wet milling. Considering the milling process operability, cyclone milling with 30% quenched rice was applicable in the production of rice flour used to make rice noodles.
    35  Effect of Varying Sucrose Concentration on Volatile Flavor Compounds in Air-dried Cantonese-style Sausage
    LIN Yao-sheng QU Zhi TANG Dao-bang LIU Xue-ming YANG Rong-ling
    2015, 31(1):200-207. DOI: 10.13982/j.mfst.1673-9078.2015.1.035
    [Abstract](1085) [HTML](0) [PDF 754.63 K](1142)
    Abstract:
    Air-dried Cantonese-style sausages were prepared using different concentrations of sucrose (3%, 6%, 9%, 12%, and 15%), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME/GC-MS) was used to measure the content of flavor compounds, which were analyzed statistically. A total of 104 volatile components were identified, and the major components were ethanol, ethyl caproate, ethyl butyrate, ethyl octanoate, and ethyl decanoate (accounting for 71.69% of the total volatile compounds). Among all volatile compounds, there were 9 alcohols, 32 esters, 14 aldehydes, 16 acids, 9 ketones, 12 hydrocarbons, 3 indoles, 2 furans, and 2 amines. The results showed that different concentrations of sucrose had different effects on the content of flavor compounds in the final air-dried sausages. The relative percentages of alcohols and aldehydes in the dried sausage showed a significant positive correlation with the amount of sucrose added (p < 0.05), while the relative percentages of esters and acids showed a significant negative correlation (p < 0.05). Air-dried sausage with 6% sucrose showed the highest content of esters and acids, as high as 13.60% and 27.51%, respectively, which is very important for flavor.
    36  Comparison of Volatile Compounds in Different Kinds of Cooked Chicken Meat
    WANG Chun-qing LI Xue-ke ZHANG Chun-hui LI Xia CHEN Xu-hua
    2015, 31(1):208-215. DOI: 10.13982/j.mfst.1673-9078.2015.1.036
    [Abstract](1360) [HTML](0) [PDF 835.30 K](1797)
    Abstract:
    The volatile compounds in different varieties of cooked chicken meat were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and were further quantified based on internal standard analysis. Based on the difference in the type and concentration of volatile substances, the main flavor components were analyzed using principal component analysis and different chicken varieties were analyzed by cluster analysis. E-nose was used to distinguish the different varieties of chicken. A total of 72 volatile components were identified in ten varieties of cooked chicken, including 20 aldehydes, 7 ketones, 11 alcohols, and 34 other compounds, 19 of which were observed in all samples. There were more volatile compounds in Chai and Silkie hens than those in other chicken varieties; these varieties contained 49 and 46 volatile compounds, respectively. The aldehyde and ketone content in Beijing fatty chicken and Tsingyuan’s chicken were greater than those in the other chicken varieties, and were 11785.47 ng/g and 11050.57 ng/g, respectively. (E)-2-octenal, (E)-2-nonenal, heptanol, and 2-decanone were the main volatile components according to principal components analysis. The cluster analysis showed that the ten chicken varieties could be divided into two classes, based on the type and content of volatile flavor substances. Chinese indigenous chickens and broiler chicken could be distinguished by the E-nose.
    37  Changes in Nutrient Content of Radish Leaves during Pickling
    WU Hai-qing HE Xin-yi SUN Gui-bao
    2015, 31(1):216-220. DOI: 10.13982/j.mfst.1673-9078.2015.1.037
    [Abstract](987) [HTML](0) [PDF 589.20 K](1110)
    Abstract:
    In this study, radish leaves were used to produce pickle according to the traditional pickling process for vegetables. The dynamic changes in acidity and moisture content, crude proteins, chlorophyll, nitrites, salt, total water-soluble sugar, and reducing sugar were determined at different processing stages and compared. The results showed that acidity, moisture and protein content showed an increasing trend from the initial stage of processing. The chlorophyll a, chlorophyll b, total chlorophyll, total water-soluble sugar, and reducing sugar contents showed an overall declining trend during processing. Salinity increased initially, and then decreased, followed by a subsequent increase during late-stage processing. Nitrite content decreased rapidly after attaining the “nitrite peak,” and the nitrite level in the final product was considerably lower than the national standard for pickled products, at 20 mg/kg. Microbial detection tests showed decreasing trends in the total number of bacteria, mold, and yeast during processing. This study provides a basis for optimizing the processing conditions and adherence to food safety standards in the industrial production of radish leaf pickle.
    38  High Throughput Determination of β-Glucanase Activity Using the 3-Methyl-2-benzothiazole Hydrazine (MBTH) Method
    ZHANG Yong-qin LIU Zheng-dong CHENG Yuan-fen CHANG Hai-yan WU Guo-yao HAN Mei-fang
    2015, 31(1):221-225. DOI: 10.13982/j.mfst.1673-9078.2015.1.038
    [Abstract](891) [HTML](0) [PDF 762.19 K](1004)
    Abstract:
    In this paper, a novel microplate-based method, using 3-methyl-2-benzothiazole hydrazine (MBTH) as the oxidant, for assaying β-glucanase activity was established. This method was suitable for the determination of trace levels of β-glucanase activity, especially in materials with complex composition. The parameters of the activity assay were designed and optimized based on the characteristics of the reducing end groups in the products of β-glucanase-mediated enzymatic hydrolysis. The results showed that, for enzymatic activity determination carried out under optimal pH (pH = 5.0) and temperature (30 ℃) conditions, the activity of pure β-glucanase was linear in the 0~12.3 mU/mL range, while the β-glucanase activities in the four types of feeds were linear within the 0~2.94 U/g range. The average recoveries using pure β-glucanase and the enzymes in the four feeds were 93.1%, 97.5%, 104.3%, 97.0%, and 106.4%, respectively. The limits of detection for pure β-glucanase and the enzymes in the four feeds determined using this method were 0.37 mU/mL, 0.10 U/g, 0.09 U/g, 0.14 U/g, and 0.09 U/g, respectively. The limits of quantitation for pure β-glucanase and the enzymes in the four feeds determined using this method were 1.24 mU/mL, 0.33 U/g, 0.30 U/g, 0.46 U/g, and 0.31 U/g, respectively. This method was accurate, low-cost, as well as time and labor saving. In particular, the sensitivity of this method was much higher than that of the 3,5-dinitrosalicylic acid (DNS) method. Moreover, interference from other components present in the feeds could largely be avoided.
    39  Determination of Chitin in Health Foods Using High Performance Liquid Chromatography Tandem Mass Spectrometry
    WU Zhi-jiang
    2015, 31(1):226-230. DOI: 10.13982/j.mfst.1673-9078.2015.1.039
    [Abstract](1583) [HTML](0) [PDF 737.97 K](1337)
    Abstract:
    A new method for the determination of chitin in health foods using high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) was established. After hydrolysis with hydrochloric acid, chitin in health food samples is transformed into glucosamine. The supernatant was passed through an OASIS MCX solid phase extraction (SPE) column, followed by washing with water; the eluent was discarded. Prior to elution with 5% ammonia/methanol, the column was drained using a vacuum pump. The eluent was dried under nitrogen at 60 ℃ in a water bath, and then dissolved in the initial mobile phase. The separation was performed on a C18 column using acetonitrile and 0.1% formic acid aqueous solutions as the mobile phase for gradient elution. Tandem mass spectral acquisition was conducted in the negative electrospray ionization mode using multiple reaction monitoring (MRM). The hydrolysis, purification, and reaction conditions were investigated and optimized. The results indicated that under the optimized conditions, the chitin hydrolyzate had a good linear relationship with concentration in the range of 0.1~50 mg/L, with a correlation coefficient of 0.9907. The limit of determination (LOD) of Chitin was 1.5 μg/g (S/N = 3), limit of quantification (LOQ) was 6.25 μg/g (S/N = 10). The mean spiked recovery rate of the samples was 89.2%~92.4% with a relative standard deviation of 0.25%~1.35% (n = 6). The method established was demonstrated to have simple pre-treatment and high selectivity, recovery rate, and accuracy, showing its suitability for the determination of chitin in health foods.
    40  Analysis of the Fatty Acid Composition of Different Parts of Russian Sturgeon (Acipenser gueldenstaedtii) by GC/MS
    FAN Yan SUN Chen-yang WANG Bo XUE Yong HOU Hu LIANG Dong XUE Chang-hu
    2015, 31(1):231-235. DOI: 10.13982/j.mfst.1673-9078.2015.1.040
    [Abstract](1118) [HTML](0) [PDF 511.00 K](1101)
    Abstract:
    The total lipids of different parts of Russian sturgeon were extracted using the Folch method and analyzed by gas chromatography/mass spectrometry (GC/MS). The fatty acid composition was determined by MS database search and comparison with standards. This study showed that the types of fatty acids and their contents in fish muscle, eggs, skin, and lenticular tissue were similar. The content of polyunsaturated fatty acids (PUFAs) was more than 40%, followed by monounsaturated fatty acids (about 30%) and saturated fatty acids (about 17%).Linoleic acid and docosahexenoic acid (DHA) were the main PUFAs. Fish muscle contained 12.83% of the total lipids, which was composed of 42.37% PUFA and 17.25% eicosapentaenoic acid (EPA) + DHA. Fish eggs contained 14.46% of the total lipids, 22.10% of which were n-3 fatty acids. Fish skin had a high content of n-6 fatty acids (19.43%). The lenticular tissue contained 14.45% of the total lipids, and its PUFA, monounsaturated fatty acid, and EPA + DHA contents were 42.66%, 34.07%, and 17.38%, respectively. The n-3 and n-6 fatty acids were not detected in the maw of the sturgeon. The liver contained 55.92% of the total lipids, in which the monounsaturated fatty acids, mainly containing 9-octadecenoic acid (49.82%), were particularly prominent (up to 55.81%), while the saturated fatty acids only accounted for 17.24%. The vertebrae contained only 0.09% of the total lipids.
    41  Effect of Roasting Time on Volatile Components in Yunnan Arabica Coffee
    ZHOU Bin REN Hong-tao
    2015, 31(1):236-244. DOI: 10.13982/j.mfst.1673-9078.2015.1.041
    [Abstract](1406) [HTML](0) [PDF 722.97 K](1182)
    Abstract:
    Changes in the composition and content of volatile components in Yunnan Arabica coffee during roasting were studied. At a baking temperature of 230 ℃, the coffee was sampled at different baking times. Two analysis methods were used. Specifically, method one involved the simultaneous distillation and extraction of volatile components, and utilized gas chromatography - mass spectrometry (GC-MS) to analyze volatile components in Yunnan Arabica coffee. Method two involved headspace direct sampling with GC-MS analysis. The data in this study were analyzed quantitatively and qualitatively, and by cluster analysis. In the first method, a total of 160 kinds of volatile compounds were analyzed, and in the second method, 15 volatile compounds were analyzed. The data revealed that after baking for 6 min at 230 ℃, volatile components such as 2-methyl pyrazine, furfuryl alcohol, 5-methyl-furan-aldehyde, and 2-ethyl-5-methyl-pyrazine were produced. Changes in the identity of the volatile components and their content in coffee were significant with increased baking time. According to the cluster analysis, coffee roasting time could be divided into four categories, and it could be used as a way to identify degree of coffee roasting.
    42  Effects of Two Different Sterilization Methods on the Nutritional Composition and Volatile Components of Shenxian (Fairy) Beans
    WANG Wei ZHANG Yong-jin LIN Lin JIANG Shao-tong LU Jian-feng
    2015, 31(1):245-253. DOI: 10.13982/j.mfst.1673-9078.2015.1.042
    [Abstract](1058) [HTML](0) [PDF 817.04 K](1078)
    Abstract:
    In this study, the nutritional values and volatile components of Shenxian beans sterilized via two different methods (high temperature and microwave) were analyzed by the national standard method, head-space solid phase micro-extraction (HS-SPME), and gas chromatography-mass spectrometry (GC-MS). A total of 95 compounds were identified and classified into nine major groups. The major classes of compounds included alcohols (26), hydrocarbons (21), aldehydes (18), ketones (5), acids (5), phenols (4), esters (4), ethers (3), and nitrogenous (9). The volatile components in Shenxian beans could be affected by the sterilization method. The relative content of alcohols and ketones increased significantly, while those of ethers, aldehydes, phenols, and nitrogenous decreased, and those of acids, esters, and hydrocarbons did not obviously change owing to high temperature and microwave sterilization. Furthermore, both sterilization methods contributed to the increase in the total free amino acid (FAA) content, especially the total umami amino acid content in Shenxian beans. Shenxian beans treated with microwave sterilization had a better quality than those treated with high temperature sterilization.
    43  The Role of Fat-related Enzymes in the Process of Flavor Formation in Dry-cured Meat Products
    CAO Jin-xuan LV Tong WANG Ying SUN Yang-ying ZENG Xiao-qun PAN Dao-dong OU Chang-rong GAN Ning
    2015, 31(1):254-258. DOI: 10.13982/j.mfst.1673-9078.2015.1.043
    [Abstract](1042) [HTML](0) [PDF 504.30 K](1293)
    Abstract:
    Flavor is considered to be one of the most important characteristics that determines the acceptance of food by consumers. The formation of flavor is a complex biochemical process, and is not yet fully understood. Dry-cured meat products are widely welcomed by consumers because of their unique flavor. The characteristic flavor substances of dry-cured meat products are formed through a complex process. Most of them are obtained by lipolysis and lipid oxidation, before forming various flavor substances through the Maillard and other reactions. Lipid substances are the predecessors of flavor compounds. In dry-cured meat products, enzyme-controlled reactions of lipids are decisive factors in the production of flavor substances. The changes in the activities of lipolytic enzymes, phospholipase, and lipoxygenase during the machining process of domestic and foreign dry-cured meat products and their roles in the processing of dry-cured meat products are summarized in this paper. The influences of these enzymes on different kinds of flavor substances and on the sensory quality of dry-cure meats are alsosummarized. Furthermore, the enzymatic regulating effect of processing factors on the formation of flavor substances is overviewed. This will provide a reference for scientifically understanding the mechanism of the formation of flavor substances in dry-cured meat products, and for improving traditional techniques and optimizing parameters.
    44  Review of Methicillin-resistant Staphylococcus aureus and Its Detection in Food Safety
    DENG Yang LIU Xiao-chen LI Bing LI Lin XU Zhen-bo
    2015, 31(1):259-266. DOI: 10.13982/j.mfst.1673-9078.2015.1.044
    [Abstract](1259) [HTML](0) [PDF 598.55 K](1223)
    Abstract:
    According to the World Health Organization, food security is a public health issue worldwide due to the presence of toxic and hazardous substances in food. After the melamine-tainted milk scandal in China in 2008, food security was a hot topic at subsequent sessions of the National People’s Congress and Chinese People’s Consultative Conference. At the same time, the Standing Committee of the National People's Congress passed the “Food Safety Law,” which states that the situation of food safety in China is serious and worrisome. Therefore, strengthening the monitoring and control procedures for food safety is an immediate concern. Staphylococcus aureus, especially methicillin-resistant S. aureus (MRSA) is a typical food-borne microorganism, exhibiting new drug-resistant characteristics, indicating that the development and evolution of bacterial drug resistance might be due to the misuse of antibiotics in livestock. Since the rate of developing new antibiotics cannot keep pace with the emergence of drug-resistance, treatment of bacterial infection is becoming more challenging. In situations where no effective antibiotics are available, human health is exposed to a serious threat. Combining the issues of food safety arising from antibiotic misuse and the recent drug resistance of “superbugs,” the authors present a review of research progress on the common food-borne microorganism MRSA and its detection methods for food safety.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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