Volume 32,Issue 3,2016 Table of Contents

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  • 1  Improving the Inhibitory Effects of Apple Dihydrochalcones on Colon Cancer
    ZHOU Mo BI Jin-feng HAN Dan-dan XU Ming-yue ZHANG Ye ZHENG Jin-kai
    2016, 32(3):1-6. DOI: 10.13982/j.mfst.1673-9078.2016.3.001
    [Abstract](863) [HTML](0) [PDF 1016.17 K](1619)
    Abstract:
    CellsColon cancer cell lines were used to explore methods of enhancing the anti-tumor activity of apple dihydrochalcone against colon cancer. The growth inhibitory effects of phloretin and its analogues were measured using the MTT assay. The tumor inhibition rates of HT29, SW620, and HCT116 cells treated with 200 μM phloretin were 74.18%, 52.91%, and 72.78%, respectively, and phloretin showed stronger and braoder inhibitory activity than many of its dihydrochalcone analogues in a dose- and time-dependent manner. Furthermore, the interaction effects between phloretin and other different functional compounds in fruits and vegetables were investigated. Combinations of phloretin with resveratrol or curcumin showed synergistic inhibition against both SW620 and HCT116 cells. Particularly, in HCT116 cells, the half-maximal inhibitory concentration (IC50) values for phloretin and curcumin when they were used simultaneously were 69.78 μM and 4.27 μM, respectively, which were dramatically lower than when phloretin or curcumin was used alone (153.88 μM and 8.80 μM, respectively). When these two components were used at a dose ratio of 20:1, all combination indices were lower than 1, and a synergistic effect was observed; this effect was greater at low concentrations. Our results provide a theoretical basis for further studies of the inhibitory activities of apple dihydrochalcone against colon cancer cells, and they can be used to guide consumers in maintaining a balanced diet.
    2  Effects of Banana Powder on Blood Glucose and Insulin Resistance in a Rat Model of Type II Diabetes Mellitus
    ZHU Xiao-hua JIANG Ai-ming YU Ming CHENG Yong-xia WANG Juan
    2016, 32(3):7-11. DOI: 10.13982/j.mfst.1673-9078.2016.3.002
    [Abstract](975) [HTML](0) [PDF 684.35 K](1267)
    Abstract:
    The effect of banana powder on blood glucose and insulin resistance in streptozotocin-induced type II diabetic rats was studied. Sprague-Dawley (SD) rats were divided into normal control group (NCG), diabetic control group (DCG), diabetic group with banana powder intervention (DBG), and normal group with banana powder intervention (NBG). After eight weeks of intervention, the fasting blood glucose of DBG rats was reduced by 32.75%, their glucose tolerance improved, and their weight was increased by 7.92% (all when compared with DCG rats). DBG rats also showed dramatic decreases in total cholesterol, triglyceride ester, free fatty acids, and low-density lipoprotein by 50.65%, 79.63%, 60.38% and 39.71%, respectively; as well as an 86.96% increase in the ratio of high-density lipoprotein:total cholesterol, and a normalization of blood lipid content (all in comparison to those of DCG rats). Further, compared with DCG rats, the plasma insulin and insulin resistance index of DBG rats were significantly reduced by 25.18% and 51.28%, respectively, and the insulin sensitivity index and pancreatic β-cell function of DBG rats were increased by 14.87% and 38.31%, respectively. This study indicates that banana powder shows a certain capability to regulate blood glucose, mitigate weight loss, and effectively improve lipid metabolism disorder and insulin resistance in diabetic rats.
    3  Site-directed Saturation Mutagenesis Library of Bacillus thuringiensis Cry1 Toxin-specific Single-chain Antibody Fragment by Homology Modeling and Molecular Docking
    JIAO Ling-xia XU Xi-xi LIU Yuan ZHANG Xiao LIU Bei-bei LIANG Ying LIU Xian-jin
    2016, 32(3):12-17. DOI: 10.13982/j.mfst.1673-9078.2016.3.003
    [Abstract](1021) [HTML](0) [PDF 691.72 K](1532)
    Abstract:
    There is a growing concern regarding potential risks to the ecology and food safety due to various Cry toxins from Bacillus thuringiensis (Bt) present in transgenic food. Identification of highly efficient broad-spectrum antibodies against multiple Cry toxins and development of rapid-detection methods are the basis for monitoring Bt transgenic crops to ensure food safety and protection of the ecological environment. Additionally, genetically engineered antibodies can easily undergo site-directed modification and can assume a structure similar to that of Cry toxins. Therefore, the three-dimensional structures of scFv and Cry1 toxins were analyzed via homology modelling, using human single-chain antibody fragment (scFv) against Bt Cry1Ac toxin previously developed by our group. Additionally, the key amino acid binding sites between scFv and Cry1 toxins were analyzed using molecular docking technique. Subsequently, site-directed modifications of the key amino acid binding sites and their adjacent sites using overlap-extension polymerase chain reaction (PCR) was carried out to construct a site-directed saturation mutagenesis library, to provide material for screening broad-spectrum antibodies to detect multiple Cry1 toxins.
    4  Hemostatic Activity of Pollock Gelatin and the Underlying Mechanism
    ZHANG Shu-mei HOU Hu LI Ba-fang
    2016, 32(3):18-23. DOI: 10.13982/j.mfst.1673-9078.2016.3.004
    [Abstract](989) [HTML](0) [PDF 693.57 K](1489)
    Abstract:
    To improve the utilization of aquatic byproducts and provide a basis for the development of gelatin as a hemostatic product, the relationship of the molecular weight of gelatin to its hemostatic activities and mechanisms was studied. Pollock skin gelatin was extracted using the hot water method at 65 ℃, and its molecular weight distribution was measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). High, medium, and low molecular weight gelatin samples were obtained though ultrafiltration using 100 ku and 50 ku membranes. Rat tail cutting, femoral artery cutting, and liver cutting experiments showed that high molecular weight gelatin resulted in the shortest bleeding times, which were 4.54 min, 2.30 min and 1.91 min, respectively. Pollock gelatin exhibited hemostatic activity as compared to the control group. Bleeding time and the amount of bleeding declined with increasing gelatin molecular weight. Thus, gelatin with a high molecular weight exhibited a relatively good hemostatic effect. An activated partial thromboplastin time (APTT) test indicated that gelatin significantly reduced APTT and affected the endogenous coagulation pathways. It also promoted platelet aggregation and increased the release of platelet active factors platelet factor 4 (PF4), P-selectin, and thromboxane B2 (TXB2), thereby shortening bleeding time and showing a hemostatic effect.
    5  Protective Effect of Gum Arabic-Stabilized Emulsion against Oxidation of Conjugated Linoleic Acid and the Release Kinetics in Simulated Gastrointestinal Juice
    YAO Xiao-lin XIANG Sheng-ping NIE Ke FAN Gang HU Ze-feng ZHAO Dan JIANG Fa-tang FANG Ya-peng
    2016, 32(3):24-29. DOI: 10.13982/j.mfst.1673-9078.2016.3.005
    [Abstract](743) [HTML](0) [PDF 754.25 K](1718)
    Abstract:
    Conjugated linoleic acid (CLA) is an unsaturated fatty acid with many physiological activities. Since it can be easily oxidized, its application in the food industry was greatly limited. A CLA emulsion was prepared using gum arabic (GA), and the protective effect of GA against oxidation of CLA emulsion was evaluated in terms of the oxidative degradation products, and the characteristics of the release kinetics of CLA encapsulated by GA emulsion in simulated gastrointestinal juice were also investigated. The results showed that the surface loading of GA was the highest in the emulsion stabilized with 5% GA. Moreover, at this concentration, the lowest concentrations of volatile oxidative degradation products of CLA in the emulsion were found, and the optimal oxidative stability was presented. In addition, the release rate of CLA in emulsion in the simulated gastric juice slowly increased with homogeneous particle size distribution, while the release rate was accelerated in intestinal juice with aggregation of large particles in emulsion. With increasing concentration of GA, the content of the volatile oxidative degradation products of CLA increased, and the oxidative stability decreased. Furthermore, the release rate of CLA in gastric juice increased to some extent, along with the increase in large particle aggregation. Thus, CLA encapsulated in GA emulsion exhibited the properties of sustained nutrition release, extended release time, and enhanced bioavailability in simulated gastrointestinal juice.
    6  Structural Variations in the Subunits of Arachin and Conarachin under Acidic Conditions
    ZHAO Mou-ming XIN Pei-xian CHEN Nan-nan ZHENG Lin
    2016, 32(3):30-35. DOI: 10.13982/j.mfst.1673-9078.2016.3.006
    [Abstract](976) [HTML](0) [PDF 807.24 K](1383)
    Abstract:
    The structural variations in the subunits of arachin and conarachin under acidic conditions were investigated by zeta potential, intrinsic fluorescence spectroscopy, average hydrodynamic diameter analyses, sodium dodecyl sulfate- polyacrylamide gel electrophoresis (SDS-PAGE), and solubility. According to the electrophoretic analysis, the 40.5 ku, 37.5 ku, 35.5 ku, and 27 ku subunits of arachin were acid-hydrolyzed into a new 32.86 ± 0.10 ku band; while the levels of the 22 ku and 15 ku bands increased. When the pH was <2.0, the acid hydrolysis of arachin was totally inhibited by the electrostatic shielding that occurs at extreme pH. In the pH range of 1.0~3.0, the 61 ku subunit of conarachin was acid-hydrolyzed into 36.95 ± 0.50, 25.14 ± 1.86, 18.98 ± 0.78, and 17.37±1.17 ku bands. Further studies indicated that both arachin and conarachin unfolded under acidic conditions, and the particle size increased; when the pH values were in the range of 2.0~3.0, the zeta potential and solubility were relatively higher than that in other pH ranges. In the pH 2.0~3.0 range, the maximum emission wavelength in the fluorescence spectra of arachin was red-shifted as compared to that under neutral conditions; and the amplitude of this redshift was greater than that of conarachin, indicating that the degree of conarachin unfolding was lesser than that of arachin. In sum, the degrees of hydrolysis and structural changes of conarachin were lesser than those of arachin, indicating that conarachin is less acid-sensitive than arachin.
    7  Identification of Actinomycete Strain PY-C-21 and Structural Analysis of Its Active Products
    ZHAO San-e WU Qing-ping ZHANG Ju-mei WU Ke-gang GUO Wei-peng WU Jun-lin
    2016, 32(3):36-41. DOI: 10.13982/j.mfst.1673-9078.2016.3.007
    [Abstract](848) [HTML](0) [PDF 863.74 K](1625)
    Abstract:
    Antagonistic actinomycetes are the important microbes for development of efficient and safe biological food preservatives. In this study, a total of 190 actinomycete strains were separated using the plate dilution method for soil samples collected from Guangzhou and its surrounding areas, and then preliminary screening and rescreening were conducted using the agar disc and Oxford cylinder diffusion methods, respectively. Strain PY-C-21 was identified by 16S rDNA sequence analysis, morphological and cultural characteristics, and physiological and biochemical characteristics. The active ingredients of the fermentation products from PY-C-21 were extracted using the solvent extraction method, and then the crude extracts of the PY-C-21 fermentation products were purified by silica gel column chromatography. The pure compounds were obtained by high-performance liquid chromatography, thin layer chromatography, and preparative chromatography, and monomeric compounds with antibacterial effects were analyzed by gas chromatography mass spectrometry, and high resolution mass spectrometry. The results showed that PY-C-21 possessed a stable and broad-spectrum antimicrobial activity, and was identified as Streptomyces toxytricini. The main active products in the fermentation products were identified as dibutyl phthalate, benzoic acid, phenol, 2,2?-methylenebis(6-tert-butyl-4-methylphenol), and bis(2-ethylhexyl) phthalate.
    8  Effect of Trp on the Intestinal Barrier Function in Pigs
    LI Xiao-lan RUAN Zheng MI Shu-mei JIANG Min WU Xin YAO Kang ZHOU Yan YIN Yu-long
    2016, 32(3):42-47. DOI: 10.13982/j.mfst.1673-9078.2016.3.008
    [Abstract](905) [HTML](0) [PDF 804.44 K](1543)
    Abstract:
    The intestine is the most important organ in animals. It is not only responsible for the digestion and absorption of nutrients in foods, but also plays an important barrier function. Amino acids play an important role in the intestinal barrier function, intestinal development, and cell proliferation, but the mechanism of tryptophan (Trp) on intestinal barrier and tight junction proteins has not been revealed. In this experiment, healthy growing-finishing pigs were randomly divided into two groups according to body weight: a control group and a 0.2% Trp group. Growth performance, organ index, blood biochemical parameters, intestinal mucosa morphology, intestinal permeability, and the mRNA expression of intestinal tight junction proteins were analyzed. The results showed that tryptophan increased the average daily feed intake and serum diamine oxidase activity, while it reduced the mRNA expression of tight junction proteins, occludin (in the jejunum) and claudin-1 (in the ileum). Thus, to some extent, dietary tryptophan increases the intestinal permeability in growing-finishing pigs.
    9  Effect of Polyglycerol Fatty Acid Esters on Crystallization behaviors of Diacylglycerol
    ZHANG Ning YANG Xue TENG Ying-lai WAN Fen-long FU Jun-ning WANG Yong
    2016, 32(3):48-55. DOI: 10.13982/j.mfst.1673-9078.2016.3.009
    [Abstract](1091) [HTML](0) [PDF 883.52 K](1300)
    Abstract:
    Diacylglycerol (DAG) is a functional lipid that can potentially be used for food applications, and therefore, the study of its crystallization behaviors is of great theoretical significance. In this study, DAG was prepared through lipozyme 435-catalyzed esterification of stearic acid, oleic acid, and glycerol in a solvent-free system using a bubble column reactor. After the purification by molecular distillation, 78.39 % (wt.) DAG was obtained from the esterification product. The effects of two types of polyglycerol fatty acid esters (PGFEs) on the crystallization behaviors of DAG were investigated by differential scanning calorimetry, pulsed nuclear magnetic resonance, X-ray diffraction, and polarized light microscopy. The results showed that polyglycerol stearic acid ester (PGFE1) promoted the crystallization of DAG, while polyglycerol linoleic acid ester (PGFE2) inhibited the crystallization of DAG, and this inhibitory effect was enhanced when the PGFE2 content was increased from 2% to 10%. The results of X-ray diffraction indicated that the presence of PGFE1 stabilized the DAG in β'-crystal form. Finally, the polarized light microscopy revealed that the addition of PGFE1 made the crystal of DAG more delicate.
    10  Emulsifying Properties of Self-assembled Fibrillar Aggregates of Soy β-Conglycinin
    ZHU Lian-chang TANG Chuan-he
    2016, 32(3):56-61. DOI: 10.13982/j.mfst.1673-9078.2016.3.010
    [Abstract](829) [HTML](0) [PDF 1.21 M](1651)
    Abstract:
    Soy β-conglycinin (7S) can self-assemble into amyloid-like fibrils with heat treatment, at a pH distant from the isoelectric point. The aim of this study was to investigate the potential application of 7S self-assembled fibrils in oil-in-water emulsions. 7S was heated at 85 ℃ for three hours (pH 2.0). The product was analyzed by dynamic light scattering (DLS), thioflavin T (Th T) fluorescence assay, and atomic force microscopy (AFM). The results indicated that short, rod-shaped, self-assembled fibrils were successfully prepared. The influence of protein concentration (c) and oil fraction (?) on the emulsifying activity and storage stability were studied using unheated 7S as well as 7S fibrils obtained from heat treatment as stabilizers. The results showed that at c ≥ 2%, the emulsifying activity of 7S-fibril was significantly higher than that of unheated 7S, which is probably since the linear fibrillar structure exhibits higher conformational flexibility and 7S-fibril can be effectively adsorbed onto the oil-water interface. At c = 6%, the droplet size (d4,3) was not affected by the ? value within the range of 0.2 to 0.6. At c ≥ 4.0%, 7S-fibril showed much higher emulsifying stability than unheated 7S along with relatively low coalescence index (CI) and creaming index (CI%) as compared to unheated 7S. Thus, 7S-fibril exhibited the properties of Pickering stabilizer. The results of this study indicate a new approach for the preparation of Pickering-like stabilizer.
    11  Correlation between Masked T-2 Toxin Residues and Changes in Fat-Soluble Components in Muscles of Litopenaeus vannamei
    ZHANG Xiao-di WANG Ya-ling SUN Li-jun LV Peng-li XU De-feng LIU Ying CHEN Jin-jun LI Jian-rong
    2016, 32(3):62-67. DOI: 10.13982/j.mfst.1673-9078.2016.3.011
    [Abstract](964) [HTML](0) [PDF 661.22 K](1180)
    Abstract:
    This study explored the content of masked T-2 toxin (mT-2) residues and the effect of this toxin on fat-soluble components in T-2 toxin-exposed muscle tissues of shrimp (Litopenaeus vannamei). L. vannamei muscle tissues from the groups treated with different doses of T-2 toxin (0, 0.5, 1.2, 2.4, 4.8, and 12.2 mg/kg feed) after 20 days of cumulative exposure. Content of the T-2 toxin in the muscle tissues before and after trifluoroacetic acid (TFA) hydrolysis was determined by performing liquid chromatography–tandem mass spectrometry; content of mT-2 was expressed by the increment of T-2 toxin. Crude fat content was determined by using Soxhlet method, and vitamin A (VA), vitamin D3 (VD3), and vitamin E (VE) content was determined by performing high-performance liquid chromatography. Free T-2 toxin was not detected in shrimp muscle tissues before TFA hydrolysis but was detected after TFA hydrolysis. Moreover, its content was positively correlated with the dose of T-2 toxin administered. Different doses of the T-2 toxin exerted significantly different effects on the content of fat-soluble components. Treatment of shrimps with a high dose of the T-2 toxin significantly decreased crude fat, VA, and VD3 content (p< 0.05) but fluctuated VE content. Treatment of shrimps with a low dose of the T-2 toxin significantly increased crude fat, VD3, and VE content (p < 0.05), indicating a low-dose stimulatory effect. Crude fat content was negatively correlated and VA and mT-2 toxin content was positively correlated with the existing form of the T-2 toxin. These results can be used as a reference to determine the indicators of mT-2 toxicity.
    12  Characterization and Aging Effect of Copper-attapulgite, Zinc-attapulgite and Iron-attapulgite Composites on Luzhou-flavor Liquor
    JIANG Chang-xing QI Jun-hao MA Hai-qing WANG Ri-cheng SUN Ying WU Jian-feng CHEN Xiao-ming
    2016, 32(3):68-72. DOI: 10.13982/j.mfst.1673-9078.2016.3.012
    [Abstract](807) [HTML](0) [PDF 696.92 K](1440)
    Abstract:
    Copper-attapulgite (Cu-ATT), zinc-attapulgite (Zn-ATT), and iron-attapulgite clay (Fe-ATT) composites were developed for artificial aging of Luzhou-flavor liquor. The compositions of metallic elements and microstructural morphology of these composites were characterized by inductively coupled plasma mass spectroscopy (ICP-MS), X-ray diffraction (XRD), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The flavor components and metal content of liquor samples were analyzed using gas chromatography-flame ionization detection (GC-FID) and ICP-MS. The results showed that Cu-ATT and Zn-ATT samples exhibited an increase in ethyl acetate and ethyl caproate content and a decrease in acetic acid and hexanoic acid content compared with the control samples. However, this is inconsistent with known changes in the content of acids and esters in naturally-aged liquor. In addition, flavor of these liquor samples was unpleasant, with a high concentration of metallic elements detected. On the other hand, Fe-ATT liquor sample exhibited decreased content of ethyl acetate and ethyl caproate, with increased content of acetic acid and hexanoic acid, which is consistent with known changes in the components of naturally-aged liquor. Furthermore, Fe-ATT liquor sample exhibited pure flavor, a full and well-balanced body, and a clean taste. Additionally, the Fe concentration detected was low and the aging effect was significant. Further investigation is required to ascertain whether the aging effect of Fe-ATT is associated with introduction of Fe element.
    13  Comparison of the Physicochemical Properties of Maca Starch with Those of Potato and Chinese Yam Starches
    ZHANG Li-ming LIU Na HAO Li-min WANG Fu-shen ZHANG Li-tong SONG Ning DING Juan-juan CHEN Qian
    2016, 32(3):73-78. DOI: 10.13982/j.mfst.1673-9078.2016.3.013
    [Abstract](893) [HTML](0) [PDF 804.71 K](1608)
    Abstract:
    Chemical composition, particle morphology, crystal structure, thermodynamic properties, solubility, degree of expansion, paste clarity, and freeze-thaw stability of maca root starch were compared with those of potato and Chinese yam starches. Maca starch granules were oval or irregular. The long axis of these granules ranged between 7.2 and 15.6 μm and short axis ranged between 5.1 and 9.8 μm. A square cross was observed for the polarization cross of maca starch. X-Ray powder diffraction showed that maca starch had C-type crystalline patterns, and the characteristic peak of amylase-lipid complexes occurred at approximately 2θ (i.e., approximately 20o). Morphology and crystalline pattern of maca starch were similar to those of Chinese yam starch. Gelatinization temperature of maca starch was lower than that of potato and Chinese yam starches. Onset (To), peak (Tp), and conclusion temperatures (Tc) of maca starch were 46.88 ℃, 50.42 ℃, and 54.82 ℃, respectively. Gelatinization enthalpy of maca starch was 7.37 J/g. Solubility and paste clarity of maca starch were higher than those of Chinese yam starch and lower than those potato starch. Peak viscosity of maca starch was similar to that of Chinese yam starch but was lower than that of potato starch. Swelling power and freeze-thaw stability of maca starch were higher than those of Chinese yam and potato starches. As a new starch source, the maca starch has certain values and broad prospects for development.
    14  Removal of Irradiation-derived Off-flavor of Duck Web with Pickled Pepper by Bamboo Leaf Flavone and Its Antioxidant Activity
    QIAO Yu LIAO Li LEI Qi CHEN Yu-xia QIU Jian-hui CHEN Wei
    2016, 32(3):79-85. DOI: 10.13982/j.mfst.1673-9078.2016.3.014
    [Abstract](878) [HTML](0) [PDF 795.36 K](1172)
    Abstract:
    Several moisture levels, amounts of added bamboo leaf flavone, and irradiation doses were tested in an attempt to remove the irradiation-derived off-flavor and prevent the oxidation of duck web with pickled peppers. The optimum processing conditions were as follows: moisture content: 50%; amount of added bamboo leaf flavone: 0.5%; irradiation dose: 5 kGy. The electronic nose showed that the flavor of the duck web treated under the optimal condition was most similar to that of the fresh duck web, with a similarity of 86.9%. The changes in drip loss, chroma, firmness, pH, thiobarbituric acid-reactive substances (TBARS) value, total volatile base-nitrogen (TVB-N) value, and total number of colonies of the duck web treated under the optimal condition were measured after 60 days of storage at 37 ℃. The results showed that during the storage period, the TBARS value, TVB-N value, pH value, and drip loss of the duck web treated with bamboo leaf flavone and dehydration (treatment group) were significantly lower than those of the irradiation control group (p< 0.05), and no significant differences in firmness were observed (p< 0.05). There was no significant difference in TBARS value between the 0-day irradiation control group and 60-day treatment group (p > 0.05), suggesting that bamboo leaf flavone and dehydration treatment can effectively inhibit the oxidation of irradiated duck web with pickled peppers, remove irradiation-derived off-flavor, and enhance quality during the storage period.
    15  Construction of Engineering Escherichia coli for p-Coumaric Acid Bioproduction
    LIANG Jing-long GUO Li-qiong LIN Jun-fang HE Ze-qi
    2016, 32(3):86-90. DOI: 10.13982/j.mfst.1673-9078.2016.3.015
    [Abstract](1131) [HTML](0) [PDF 757.59 K](2032)
    Abstract:
    p-Coumaric acid is a bioactive phenolic compound that can prevent cardiovascular disease, with antioxidant, antibacterial, and anti-inflammatory properties. It is also a precursor of high-value phenylpropanes nutraceuticals (such as resveratrol). A new method for p-coumaric acid bioproduction was developed in this study to increase production levels to meet the growing demand for this compound. The constitutive expression vector containing tyrosine ammonia lyase gene from Rhodotorula glutinis (RgTAL) was transformed into host strain, Escherichia coli ATCC31884. The recombinant strain was confirmed by polymerase chain reaction (PCR). Fermentation broth using the recombinant strain was analyzed by high performance liquid chromatography (HPLC) and p-coumaric acid bioproduction by the engineered E. coli strain was confirmed. Optimal concentration of L-tyrosine substrate to be added and fermentation time were identified; highest yield of p-coumaric acid (161.23 mg/L) was achieved with 0.5 mM L-tyrosine and 36 h fermentation. The results indicated that Rgtal gene was successfully expressed in the recombinant engineered E. coli strain, which was capable of p-coumaric acid biosynthesis via its own metabolism, using exogenously supplemented L-tyrosine.
    16  Storage Stability of Composite Emulsions Prepared with Soluble Soybean Polysaccharide (SSPS)
    LIU Qian-ru FENG Ji-lu WENG Jing-yi KANG Yan-hui QI Jun-ru
    2016, 32(3):91-97. DOI: 10.13982/j.mfst.1673-9078.2016.3.016
    [Abstract](795) [HTML](0) [PDF 977.86 K](1474)
    Abstract:
    Emulsions are very good carriers for encapsulation and delivery of lipophilic bioactive compounds, which can be encapsulated in oil droplets to increase their solubility and stability in aqueous phase. The protein composite emulsions modified by soluble soybean polysaccharide (SSPS) present smaller and more monodisperse oil droplets and have a broad application prospect in the food industry. Under a high-temperature, high salinity, and acidic operating environment, the shelf life of acid soluble soy protein (ASSP)/SSPS composite emulsion is the key for its effective use. In this study, the storage stability of ASSP/SSPS composite emulsion was investigated and evaluated through studying the effect of heat treatment, pH, and salt ions on the oil/water (O/W) ASSP/SSPS composite emulsion. The results indicated that heat treatment could effectively enhance the long-term stability of ASSP/SSPS emulsion, which was less affected by changes in the pH value. When being stored in pH 3.0~4.0, ASSP/SSPS emulsion exhibited the best stability, which was generally not affected by salt ions. After 60 days of storage, the droplet size of the emulsion was essentially not altered. The transmission electron microscopy (TEM) and scanning electron microscopy (SEM) results on ASSP/SSPS composite emulsion suggested that, after 60 days of storage, due to the enhanced composite interfacial behavior of ASSP/SSPS, an even more stable and irreversible ASSP/SSPS composite film was formed on the surface of emulsion micro-droplet and the emulsion micro-droplets showed an even distribution. The droplet size was not significantly changed and was in the range of 268.92~315.26. This study provides a theoretical guidance for the industrial production of composite emulsion through the systemic analysis of the storage stability of ASSP/SSPS composite emulsion.
    17  Effects of Transglutaminase on the Structure and Rheological Properties of Products from the Glycosylation of Rice Dreg Protein
    ZHU Xiao-yan MAO Jin-yuan ZHAO Qiang LEI Li XIONG Hua
    2016, 32(3):98-105. DOI: 10.13982/j.mfst.1673-9078.2016.3.017
    [Abstract](958) [HTML](0) [PDF 1.10 M](1725)
    Abstract:
    In order to investigate the role of transglutaminase (TG) on the modification of vegetable proteins using Maillard reaction, rice dreg protein (RDP) was used in the present study for glycosylation reactions in a dry state with glucose, ribose, and maltodextrin separately in a mass ratio of 1:1, and the effect of adding TG (10 u/g RDP) on the structure and rheological properties of RDP-sugar conjugates was studied. The results showed that the Maillard reaction products (MRPs) of RDP with ribose exhibited the highest degree of substitution (DS) and TG could enhance the DS. The λmax of the intrinsic fluorescence was redshifted and their intensity decreased. Additionally, FTIR spectra showed significant changes in the structure of different products, while TG had little effect on the structure of the products. Glycosylation reaction could reduce the surface hydrophobicity, while TG could increase it. During the Maillard reaction, lysine (Lys) and arginine (Arg) contents were reduced and the histidine (His) content was increased. Additionally, ribose was conducive for the reaction with free amino groups, while TG had no impact on the amino acid composition. Rheology measurement indicated that all MRP solutions were pseudoplastic fluid. The maximum apparent viscosity was detected in ribose-grafted products and TG promoted the increase in apparent viscosity. Mechanical spectra showed that the dynamic shear moduli of the three kinds of MRPs displayed significant changes with increasing frequency. The MRPs of RDP-ribose exhibited gel-like characteristics with G' > G" and both values were higher than that of RDP. TG increased G' and G" values of MRPs from ribose or glucose glycosylated and cross-linked RDP.
    18  Physicochemical Properties of the Complex of Phloridzin with Maltosyl-β-cyclodextrin
    FAN Xin-jing YUAN Chao LI Jia-qi MO Hai-zhen MA Han-jun LIU Ben-guo
    2016, 32(3):106-112. DOI: 10.13982/j.mfst.1673-9078.2016.3.018
    [Abstract](1167) [HTML](0) [PDF 1.17 M](1535)
    Abstract:
    Phloridzin possesses many bioactivities, such as hypoglycemic and antitumor effects; however, the properties of low water solubility and poor thermal stability have limited its wide application in the food industry. Although 6-O-α-D-Maltosyl-β-cyclodextrin (G2-β-CD) is a new type of β-cyclodextrin derivative with high safety and aqueous solubility, studies on its complexes have scarcely been reported, internationally or domestically. In this study, the inclusion efficiency of G2-β-CD on phloridzin was investigated by using the phase solubility method, and the complex of phloridzin and G2-β-CD was prepared by the freeze-drying method. The physicochemical properties of the complex were studied by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetry/differential scanning calorimetry (TG/DSC); additionally, the three-dimensional supermolecular structure of the complex was inferred by the molecular docking method. The results indicated that the inclusion efficiency of G2-β-CD on phloridzin was inferior to that of β-CD, due to the steric effect introduced by the maltosyl group. After the complexation of phloridzin with G2-β-CD, the phase of phloridzin was significantly changed, and the aqueous solubility and thermal stability of phloridzin were dramatically improved. According to the results of molecular docking, phloridzin could enter the hydrophobic cavity from the wide rim of G2-β-CD to form the complex, which may be maintained by hydrogen bonding.
    19  Effect of Feruloylated Oligosaccharides on the Volatile Products of Maillard Reaction
    YAO Sheng-wen ZHAO Qian-zhu XIAN Ao-shuang MAI Jia-qi YE Li-jun LIN Zhi-hui Ou Shi-yi
    2016, 32(3):113-118. DOI: 10.13982/j.mfst.1673-9078.2016.3.019
    [Abstract](934) [HTML](0) [PDF 639.84 K](1283)
    Abstract:
    Feruloylated oligosaccharides (FOs) are a new type of functional foods and their addition to bakery products was approved by the Food and Drug Administration of the United States (US FDA) in 2010. However, there have been no reports on their influence on the flavor of bakery products. Here, headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC-MS) was used to investigate the effect of FOs prepared from maize bran on the formation of volatile compounds in three Maillard reaction models (glucose with aspartic acid, asparagine, or glutamic acid) and the baked dough model. The results showed that in all reaction models studied, the addition of FOs at 1% and 5% concentration significantly increased the formation of furfural and an unpleasant flavor compound (2-methoxy-4-vinyl-phenol), but suppressed the formation of several pleasant flavor-producing compounds such as pyrazines, maltol, nonanal, and cedrol. Moreover, the addition of FOs into the dough produced two unpleasant flavor-producing compounds (dimethyl disulfide and dimethyl trisulfide) after baking. Therefore, although FOs are allowed to be added in a large amount to bakery products, caution is advised due to the potentially undesirable effect on flavor.
    20  Isolation of Dominant Lactic Acid Bacteria Strains in Pickled Wax Gourd from Eastern Zhejiang and Analysis of Its Enzyme-producing Characteristics
    ZHANG Qing-feng WU Zu-fang WENG Pei-fang ZHANG Xin
    2016, 32(3):119-125. DOI: 10.13982/j.mfst.1673-9078.2016.3.020
    [Abstract](832) [HTML](0) [PDF 798.58 K](1213)
    Abstract:
    By isolation and identification of microorganisms in traditional pickled wax gourd from eastern Zhejiang, four dominant lactic acid bacteria (LAB) strains were obtained which were Lactobacillus plantarum (Lz151), Lactobacillus fermentum (Lz152), Lactobacillus coryniformis (Lz153), and Lactobacillus pentosus (Lz154). The characteristics of all strains to produce lactate dehydrogenase, nitrite reductase, esterase, and aminotransferase were analyzed by enzymological methods. The results showed that the four strains presented the lactic dehydrogenase, nitrite reductase, esterase, and aminotransferase activities. Lactobacillus plantarum and Lactobacillus fermentum showed relatively high lactic dehydrogenase activity. The values reached 122.34 U/mL and 113.56 U/mL, respectively. Lactobacillus fermentum and Lactobacillus pentosus presented relatively high nitrite reductase activity. The values reached 17.62 U/mL and 13.42 U/mL, respectively. Lactobacillus coryniformis possessed the lowest nitrite reductase activity (4.74 U/mL). Compared with the other two strains, Lactobacillus plantarum and Lactobacillus coryniformis displayed higher esterase activity. The values reached 11.53 U/mL and 13.78 U/mL, respectively. Moreover, Lactobacillus plantarum and Lactobacillus pentosus exhibited higher aminotransferase activity, whose values were 25.37 U/mL and 23.19 U/mL, respectively. Inter-strain differences were presented in the optimal enzyme-producing temperature and pH among the four strains and the optimum conditions for the same strain to produce various enzymes were different. The optimum temperatures for the isolated LAB strains to produce various enzymes were 30?C, 35?C, and 40?C, respectively. The optimal enzyme-producing pH values of Lactobacillus fermentum and Lactobacillus plantarum were 6.0 and 7.0, respectively.
    21  Application of Acidic Electrolyzed Water Ice in Sterilization and Preservation of Shrimp
    ZHAO Ai-jing WANG Meng ZHAO Fei SUN Jiang-ping PAN Ying-jie ZHAO Yong
    2016, 32(3):126-131. DOI: 10.13982/j.mfst.1673-9078.2016.3.021
    [Abstract](816) [HTML](0) [PDF 742.01 K](1291)
    Abstract:
    To investigate the effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) obtained in summer, the changes in sensory index, physical-chemical properities and microbial diversity were examined during storage. The results showed that compared with traditional tap water (TW) ice, AEW ice treatment had no negative effects on the sensory scores of shrimp. It was also found that AEW ice significantly (p < 0.05) delayed the changes in color difference and pH of shrimp after a 8-day storage. The formation of thiobarbituric acid (TBA) was also inhibited by the treatment with AEW ice. PCR-DGGE demonstrated that the bands of DGGE profile and Shannon index H′of bacterial diversity were greatly decreased after the AEW ice treatment, indicating that AEW ice had a stronger effect on reducing the diversity of microbial communities in shrimp. Therefore, AEW ice treatment can serve as a novel and effectivesterilization method, for improving the quality and shelf life of aquatic products in food industry, instead of TW ice.
    22  Effects of Different Potato Cultivars on the Quality Characteristics of Potato-wheat Composite Steamed Bread
    HOU Fei-na MU Tai-hua SUN Hong-nan CHEN Jing-wang YANG Hai-yan
    2016, 32(3):132-139. DOI: 10.13982/j.mfst.1673-9078.2016.3.022
    [Abstract](832) [HTML](0) [PDF 788.63 K](1677)
    Abstract:
    Fresh potato samples from 22 cultivars were used as raw materials to prepare potato flours. The essential components of potato flours from the different cultivars were evaluated and compared, and the potato flours from 22 different cultivars were used as raw materials to prepare potato-wheat composite steamed breads (mass ratio of potato flour and wheat flour = 3:7). The aspect ratio, specific volume, pore structure, and texture properties of potato-wheat composite steamed breads made from 22 potato cultivars were evaluated and compared. The results showed significant differences (p < 0.05) in the aspect ratio, specific volume, pore characteristics, and texture properties among the potato-wheat composite steamed breads from different cultivars. Zihuabai, Shepody, Longshu No. 6, Longshu No. 7, and Zhongshu No. 2 had relatively high aspect ratios and specific volumes; Yidianhong, Qingshu No. 9, and Atlantic had relatively high cell densities and area fractions; Yidianhong, Favorita, Qingshu No. 6, Qingshu No. 9, and Atlantic had relatively good hardness and chewiness. Based on the sensory and physical properties of potato-wheat composite steamed bread, Yidianhong, Qingshu No. 9, and Atlantic cultivars are suitable for replacing wheat flour in the preparation of steamed bread with desirable volume, low hardness, and good pore structure.
    23  Changes in the Quality of Yellow Broiler Meat during Chilled Storage
    CHEN Peng CHENG Jing-rong CHEN Zhi-yao FANG Shao-qin TANG Qiu-shi LIU Xue-ming
    2016, 32(3):140-146. DOI: 10.13982/j.mfst.1673-9078.2016.3.023
    [Abstract](936) [HTML](0) [PDF 849.22 K](1387)
    Abstract:
    Variations in physiochemical indices and sensory quality of yellow broiler meat were investigated under different storage temperatures (-1 ℃ and 4 ℃) to study the changes in meat quality during chilled storage. The results showed that with storage at -1 ℃ and 4 ℃, the pH value, moisture content, and water activity of yellow broiler meat decreased initially, followed by an increase in values. At -1 ℃, the yellow broiler meat deteriorated to second-grade (total volatile basic nitrogen [TVB-N] 16.34 mg/100 g) on day 6 of storage and the sample was spoiled on day 10 (TVB-N 22.4 mg/100 g). At 4 ℃, the yellow broiler meat deteriorated to second-grade (TVB-N 15.94 mg/100 g) on day 4 of storage and was spoiled (TVB-N 24.91 mg/100 g) on day 6. Additionally, fat and protein content of yellow broiler meat showed a downward trend at both these temperatures, whereas thiobarbituric acid-reactive substances (TBARS) showed an upward trend with increasing degree of oxidation. With regard to the color, brightness (L*) increased and then decreased, redness (a*) decreased throughout, while yellowness (b*) gradually increased. The above results indicate that the quality of yellow broiler meat stored at -1 ℃ was better maintained than that stored at 4 ℃. Based on results of correlation analysis and factor analysis, TVB-N, pH, TBARS, water activity, and moisture content were determined as the main indices, whereas color, protein content, and fat content were determined as reference indices for quality inspection of chilled yellow broiler meat during storage.
    24  Production of Polysaccharides and Lipids by Four Oleaginous Yeasts in Corncob Hydrolysate with Acetic Acid
    XIONG Lian HUANG Chao LI Xiao-mei CHEN Xue-fang CHEN Xin-de ZENG Xin-an
    2016, 32(3):147-151. DOI: 10.13982/j.mfst.1673-9078.2016.3.024
    [Abstract](838) [HTML](0) [PDF 747.90 K](1252)
    Abstract:
    In order to study the influence of high-concentration acetic acid in lignocellulosic hydrolysates on fermentation by oleaginous yeast, four oleaginous yeasts (Trichosporon cutaneum, Cryptococcus albidus, Trichosporon dermatis, and Trichosporon coremiiforme) were chosenand corncob hydrolysate with the addition of high-concentration acetic acid was used as the fermentation substrate to explore patterns in substrate metabolism and product accumulation during fermentation.Sugars and acetic acid in the fermentation media could be almost completely metabolized by T. cutaneum and T. dermatis, but T. coremiiforme and C. albidus showed little metabolism effect on sugars and organic acids. Besides efficiently reducing the chemical oxygen demand (COD) of the medium with high substrate concentration, T. cutaneum and T. dermatis synthesized a certain concentration of extracellular polysaccharide products. The fatty acids of the four oleaginous yeasts were mainly composed of C16 and C18 series, and the proportion of oleic acid (C18:1) was the highest; in addition to microbial oil, they also accumulated a large amount of polysaccharide and a small amount of protein and ash. This study provides a reference for the production of yeast polysaccharide and microbial oil from low-cost raw materials using oleaginous yeasts.
    25  Isolation, Identification, and Taste Characteristics of Flavor Peptides from Cooked Puffer Fish (Takifugu obscurus)
    LIU Yuan MA Lei QIU Chun-yang MIAO Xiao-dan LI lin WANG Zheng-quan WANG Xi-chang
    2016, 32(3):152-157. DOI: 10.13982/j.mfst.1673-9078.2016.3.025
    [Abstract](1067) [HTML](0) [PDF 1.00 M](1243)
    Abstract:
    To determine the sequences of key flavor peptides from farmed puffer fish present during cooking, the flavor peptides in the cooked puffer fish (Takifugu obscurus) muscle were isolated and identified, and their taste characteristics were evaluated. Four peptide fractions (F1, F2, F3, and F4) were obtained by ultrafiltration (3 ku), nanofiltration (200 u), and Sephadex G-15 gel filtration chromatography of the aqueous extract of cooked puffer fish muscle, and sensory evaluation analysis combined with electronic tongue were used to screen out fraction F2 as having the strongest taste characteristics. Fraction F2 was further separated into three sub-fractions, F2-1, F2-2, and F2-3, by semi-preparative reverse-phase high-performance liquid chromatography, and electronic tongue indicated that fraction F2-1 had a relatively strong umami taste. The amino acid sequence of fraction F2-1 was measured using matrix-assisted laser desorption-ionization time-of-flight tandem mass spectrometry, and two novel flavor peptides, including a pentapeptide and a hexapeptide, were identified with the following sequences: Cys-Ala-Leu-Thr-Pro (CA, 503.9253 u) and Arg-Pro-Leu-Gly-Asn-Cys (RP, 659.7747 u). Both peptide chains contained hydrophilic cysteine residues, which may be key factors in the kokumi and umami tastes. After solid phase synthesis, the taste characteristics of the two synthesized peptides were measured. The results showed that peptide RP had a relatively strong umami taste, and RP had a taste synergistic effect with NaCl and monosodium glutamate, which may increase the strength of the umami taste.
    26  Plasticizer Migration in Starch-Based Films Immersed in Food Simulants
    ZHU Jie LI Xiao-xi LI Lin
    2016, 32(3):158-163. DOI: 10.13982/j.mfst.1673-9078.2016.3.026
    [Abstract](919) [HTML](0) [PDF 955.38 K](1258)
    Abstract:
    Starch ester films were prepared using solvent-casting method, with triacetin as a plasticizer. Changes in surface plasticizer content and total plasticizer content after immersion of the films in different food simulants were analyzed by performing attenuated total reflectance-Fourier transform infrared spectroscopy and thermogravimetric analysis. Different swelling effects on the starch-based films were found by using the food simulant system due to different affinities between the food simulants and materials used for preparing the starch-based film materials and the plasticizer resulting in different degrees of plasticizer migration. Food simulants with higher affinity toward the materials used for preparing the starch-based films exerted a rapid swelling effect on the external and internal regions of the films and resulted in higher dissolution of the plasticizer, thus increasing its migration. The difference in the migration of surface plasticizer and overall plasticizer suggested that the swelling effect of the solvents occurred from the external the film to the internal the film, and the plasticizer also migrated from the external film to the internal film. These results suggested that safe application of this novel starch-based packaging material could be achieved by modifying its structure to actively inhibit the migration of plasticizers.
    27  Preparation of High Fiber Content Soymilk and Tofu Using Dehusked Soybean
    CUI Jun YE Fa-yin ZHAO Guo-hua
    2016, 32(3):164-169. DOI: 10.13982/j.mfst.1673-9078.2016.3.027
    [Abstract](898) [HTML](0) [PDF 701.32 K](1369)
    Abstract:
    Okara, produced using traditional production processes from soybean products, is an ideal dietary fiber source with a low cost; however, okara is not widely used by consumers. In this study, dehusked soybean was used as raw material to produce high dietary fiber content tofu (HDFT) and soymilk, and the effects of homogenization conditions on the physicochemical properties and qualities of the products were evaluated. The results showed that the total dietary, fat, and flavonoid contents in high-pressure homogenized soymilk (HPHS) were significantly higher than those in filtered soymilk (FS), whereas the protein content in HPHS was lower than that in FS. Compared with FS, the dehusked HPHS showed much larger particle size and distribution range,and lower stability. However, these indices may significantly improve with increased homogenization pressure. After thermal treatment, the particle size and distribution range of the soymilks were increased, while the stabilities were decreased. As homogenization pressure increased, the hardness, springiness, and chewiness of HDFT initially increased but then decreased. Tofu prepared under the homogenization condition of 30 MPa + 35 MPa showed a similar texture profile to that of normal tofu (NT). Scanning electron microscopy revealed the NT had a tighter and more orderly three-dimensional microstructure with fewer holes than HDFT did. Compared with that of other HDFTs, tofu prepared under 30 MPa + 35 MPa exhibited a better three-dimensional microstructure that was similar to that of NT.
    28  Screening and Brewing Characteristics of Indigenous Saccharomyces cerevisiae from the Mash of Spontaneous Fermentation of Italian Riesling Grapes
    CHENG Shi-wei HAN Peng QU Hui-ge SONG Jian-qiang JIANG Wen-guang YU Ying LI Ji-ming
    2016, 32(3):170-176. DOI: 10.13982/j.mfst.1673-9078.2016.3.028
    [Abstract](1096) [HTML](0) [PDF 868.06 K](1430)
    Abstract:
    Screening of indigenous yeasts with good fermentation characteristics from grape growing areas is an important method for the development of wine varieties with local characteristics. In this paper, the mash of spontaneous fermentation of Italian Riesling grapes (Yantai region) was used as the material to screen Saccharomyces cerevisiae; its fermentation characteristics and alcohol tolerance were measured and, consequently, indigenous yeast strains were selected for the brewing test of Chardonnay dry white and Cabernet Sauvignon dry red wines. Rose Bengal Agar selective medium was used for the screening of indigenous yeasts and twelve S. cerevisiae strains were obtained using Wallerstein Laboratory (WL) medium and 5.8S internal transcribed spacer (ITS) sequence analysis. After the residual sugar, alcohol content, and alcohol tolerance were determined (alcohol content, SO2, organic acid, and high concentration of glucose), four S. cerevisiae strains were selected to produce Chardonnay dry white wine. Wine sample index, main volatiles, and aroma component were analyzed and strains YGF2, YGF5, and YGF10 presented relatively good brewing characteristics. They were then used for the production of Cabernet Sauvignon dry red wine. The results showed that the wine produced by strain YGF2 presented a relatively good quality and a rich aroma. Strain YGF2 exhibited some better indices than the commercial yeasts and presented a potential to produce a wine with local characteristics.
    29  Effects of Enzymatic Modification on the Characteristics and Structure of Wheat Gluten
    WANG Kai-qiang LI Min LUO Shui-zhong JIANG Shao-tong ZHENG Zhi
    2016, 32(3):177-182. DOI: 10.13982/j.mfst.1673-9078.2016.3.029
    [Abstract](734) [HTML](0) [PDF 900.00 K](1525)
    Abstract:
    Changes in the rheological behavior and thermal properties of wheat gluten after trypsin-based enzymatic hydrolysis and the subsequent transglutaminase (TGase) catalyzed cross-linking reactions were investigated and the structure of wheat gluten was characterized. The results indicate that an appropriate degree of trypsin-based partial enzymatic hydrolysis favored TGase cross-linking. The most significant composite modification effect was observed when 80 U/g trypsin-based partial hydrolysis was combined with TGase cross-linking, where the wheat gluten storage modulus (G’) and thermal denaturation temperature (Tg) increased from 2.26 kPa and 55.59°C to 6.46 kPa and 59.17°C, respectively. Structural analysis indicated that an appropriate degree of trypsin-based enzymatic hydrolysis could result in breakage of intermolecular disulfide bonds and an increase in surface hydrophobicity. Consequently, the compact wheat gluten structure became loose and more glutamine residues were exposed to allow TGase cross-linking. This resulted in the formation of a more compact and porous wheat gluten network structure from the hydrated wheat gluten. However, excessive enzymatic hydrolysis was unsuitable for TGase cross-linking.
    30  Effects of the Amount of Added Salt on Gel Properties of Microwave-heated Chicken Breast Mince
    ZHANG Li-yan HU Jia-Ying WANG Shi-yu
    2016, 32(3):183-188. DOI: 10.13982/j.mfst.1673-9078.2016.3.030
    [Abstract](910) [HTML](0) [PDF 868.67 K](1689)
    Abstract:
    The addition of salt directly affects the dielectric properties of the food material and changes the microwave heating effects on the meat products. Chicken breast was used as the raw material in this study, and the effects of the amount of added salt on the temperature-increasing rate and gel properties of microwave-heated chicken breast mince were evaluated. The results showed that salt addition significantly reduced the temperature-increasing rate of microwave-heated chicken mince, showing a linear trend. As the amount of added salt was increased, the cooking loss of chicken breast mince was significantly reduced, and non-expressible water content and water holding capacity were markedly increased. The water holding capacity of the mince reached a maximum with 1.5% added salt. Hardness decreased and the springiness and resilience increased with increasing salt content (p< 0.05), but no significant changes were observed in chewiness and gel strength. The chroma of the mince was enhanced, whereas the whiteness was reduced with increasing salt content. The addition of 1.5% salt caused the gel structure of the chicken breast mince sample to be more uniform and compact and the texture to be delicate and elastic.
    31  Effect of Different Low-temperature Storage Methods on γ-Aminobutyric Acid Accumulation and Storage Quality of Litchi
    ZHOU Mo-lin HU Zhuo-yan ZHAO Lei YU Xiao-lin ZHOU Kai
    2016, 32(3):189-196. DOI: 10.13982/j.mfst.1673-9078.2016.3.031
    [Abstract](852) [HTML](0) [PDF 913.02 K](1364)
    Abstract:
    Litchi chinensis Sonn. cv. Guiwei was analyzed to test the effects of ice-temperature storage, cold acclimation combined with ice-temperature storage, and cold storage on γ-aminobutyric acid (GABA) accumulation in litchi. Changes in the texture, color, and sensory qualities of litchi during the storage period were compared. The results showed that GABA concentration in fruits increased significantly from cold acclimation combined with ice-temperature storage; the high concentration was maintained and the peak concentration (15.65 mmol/kg FW) was 2.49-fold higher than that of the sample without cold-storage treatment. GABA concentration was positively correlated with glutamate decarboxylase (GAD; EC 4.1.1.15) activity, and showed an opposite trend with the variation in GABA transaminase (GABA-T; EC 2.6.1.19) activity. This indicates that GABA accumulation in litchi results mainly from increased GAD activity and decreased GABA-T activity. The total soluble protein, fresh firmness, pericarp color, and sensory quality of litchi fruits subjected to cold acclimation combined with ice-temperature storage were significantly better than those of fruits subjected to ice-temperature storage or cold storage. Litchi fruits may exhibit chilling injury in ice-temperature storage without cold-acclimation, decreasing their commercial value. Cold acclimation combined with ice-temperature storage favors GABA accumulation and quality maintenance, showing to be a suitable method for storing litchi fruits.
    32  Effects of 1-Methylcyclopropene on the Quality and Physiology of ‘Xuehua’ Pear after Cold Storage
    GUAN Jun-feng NIU Jing-jing WANG Yan-xia GAO Man-man
    2016, 32(3):197-203. DOI: 10.13982/j.mfst.1673-9078.2016.3.032
    [Abstract](820) [HTML](0) [PDF 1.11 M](1577)
    Abstract:
    ‘Xuehua’ pears were treated with 1-methylcyclopropene (1-MCP) after harvest to improve their storage quality and to extend their shelf life. Physio-biochemical indices of the fruits were investigated after cold storage. Treatment of ‘Xuehua’ pears with 0.5 and 1.0 μL/L 1-MCP maintained their firmness and titratable acid content but did not exert any significant effect on total soluble solid and sugar contents after cold storage. Further, treatment of the fruits with 1-MCP markedly decreased their respiration and ethylene production rates, inhibited the increase in water-soluble pectin content, and decreased cyclohexanediamine tetraacetic acid- and Na2CO3-soluble pectin content in the pulp of the fruits after cold storage. In addition, 1-MCP treatment markedly decreased core browning index, soluble phenol content, and polyphenol oxidase activity and increased peroxidase activity after cold storage of the fruits for 270 days. However, 1-MCP treatment did not significantly affect superoxide dismutase and catalase activities in the core tissue of the fruits after cold storage. These effects were more apparent after treatment with 1.0 μL/L 1-MCP, suggesting that this concentration could be used to maintain the quality of ‘Xuehua’ pears during cold storage.
    33  Preparation of Glutaric Acid Starch Ester by Aqueous-phase Method and Its Physicochemical Properties
    ZHANG Ben-shan MA Xi-chun ZHENG Yan-na
    2016, 32(3):204-210. DOI: 10.13982/j.mfst.1673-9078.2016.3.033
    [Abstract](846) [HTML](0) [PDF 881.39 K](1219)
    Abstract:
    Glutaric acid starch ester was prepared from native corn starch by aqueous-phase method, using glutaric anhydride (GA) as the esterifying agent, and distilled water as the reaction solvent. The effects of initial starch slurry concentration, reaction time, reaction temperature, pH value and the amount of glutaric anhydride on the degree of substitution (DS) during the preparation were also investigated. Optimum reaction conditions for GA starch preparation, obtained by single-factor and orthogonal testing were as follows: starch slurry concentration 40% (m/m), reaction time 2 h,reaction temperature 35 ℃ and pH 8.5. The structures of native corn starch and GA starch were characterized and analyzed by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and X-ray diffraction (XRD). FTIR results showed that two new absorption peaks appeared at 1733 cm-1 and 1555 cm-1, attributed to C=O stretching vibration and free -COO- antisymmetric stretching vibration, respectively, indicating that GA was successfully introduced into the starch molecules. The results of XRD analysis revealed that GA starch still showed a Type-A crystal structure, suggesting that the reaction occurred mainly in the amorphous region.
    34  Effects of Cinnamon Essential Oil on the Antioxidant Activity of ‘Red Sun’ Kiwifruits during Cold Storage
    HE Jing-liu LI Yu DU Xiao-qin LI Jie LIU Ji QIN Wen ZHANG Qing LIN De-rong
    2016, 32(3):211-217. DOI: 10.13982/j.mfst.1673-9078.2016.3.034
    [Abstract](849) [HTML](0) [PDF 1.03 M](1627)
    Abstract:
    In order to maintain the high antioxidant activity of fruits during the storage period, ‘Red Sun’ kiwifruits, used as the test material, were treated with different volume fractions (100, 200, 400, and 800 μL/L) of cinnamon essential oil and stored at 4 ± 1?C with a relative humidity of 90–95% for 120 d. During the storage, the vitamin C (Vc), phenol, and anthocyanin contents, the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), the total antioxidant capacities, and superoxide anion radical (O2-), and hydroxyl and 2,2-diphenyl-1-picrylhydrazyl (DPPH?) radical scavenging activities were measured every 20 d. The effect of cinnamon essential oil treatment on the antioxidant activity of kiwifruits was explored. The results indicated that the cinnamon essential oil effectively inhibited the reduction in VC and anthocyanin contents, delayed the occurrence of the peak value of SOD activity, POD activity, CAT activity, the total antioxidant capacities, and superoxide anion radical, hydroxyl and DPPH radical scavenging activities, and suppressed the decline of related enzyme activities. The 400 μL/L cinnamon essential oil showed the best effect in treating ‘Red Sun’ kiwifruits and was more effective to maintain the antioxidant substances in the fruits, thereby improving the antioxidant ability of the fruits during the storage period.
    35  The Effects of Heat Treatment Time on the Absorption Capacity of Duck Myofibrillar Protein Gels on Flavor Compounds
    ZHOU Chang-yu JIANG Ya-ting CAO Jin-xuan WANG Ying CHEN Yin-ji PAN Dao-dong SUN Yang-ying OU Chang-rong
    2016, 32(3):218-224. DOI: 10.13982/j.mfst.1673-9078.2016.3.035
    [Abstract](905) [HTML](0) [PDF 883.48 K](1785)
    Abstract:
    In this study, to understand the effect of heat treatment time on the absorption capacity of myofibrillar protein gel on flavor compounds, a myofibrillar protein gel-flavor compound (alcohols, aldehydes, ketones, and esters) interaction system was established, and the changes in the surface hydrophobicity, secondary structure, and absorption capacity of myofibrillar protein gels during the heat treatment at 80?C for 20 min were studied. The results showed that the changes in the absorption capacity of myofibrillar protein gels mainly occurred during the first five minutes of the heat treatment. During this period, the absorption capacities of myofibrillar protein gels on amyl alcohol, hexanol, 2-butanone, 2-heptanone, and ethyl acetate significantly increased (P < 0.05) and the surface hydrophobicity of myofibrillar protein gels markedly increased (P < 0.05). The relative content of α-helix structure decreased significantly (P < 0.05) from 37.48 to 33.44%. The relative content of β- sheet and random coil structure was significantly reduced from 20.54 and 16.12% to 15.52 and 14.78%, respectively (P < 0.05). However, the relative content of β-turn structure increased significantly (P < 0.05) from 31.15 to 36.26% and the content of random coil decreased from 16.12% to 14.78%. The changes in the absorption capacity of myofibrillar protein gels are likely due to the changes in the secondary structures and the exposure of hydrophobic groups by heat treatment.
    36  Thermal Insulation Efficiency of a Polystyrene Box for Thermal Insulation Packaging of Quick-Frozen Fresh Corn
    SONG Hai-Yan CHENG Xin-Xin
    2016, 32(3):225-231. DOI: 10.13982/j.mfst.1673-9078.2016.3.036
    [Abstract](924) [HTML](0) [PDF 991.05 K](2134)
    Abstract:
    This study developed a suitable box for insulation packaging of quick-frozen fresh corn to prolong its thermal insulation period. The effects of the densities of molded polystyrene (EPS), extruded polystyrene (XPS), and rigid polyurethane (PU) and of environmental temperature on the coefficient of thermal conductivity by using hot-wire method were examined. In addition, the effects of the thickness of the insulation box and mass ratio of coolant and quick-frozen fresh corn on the thermal insulation efficiency of XPS insulation-packaging box were investigated. The results showed that thermal conductivity decreased with an increase in density and increased with an increase in environmental temperature. However, environmental temperature exerted different effects on different materials used for developing the insulation-packaging box. Thermal insulation efficiency of the XPS thermal insulation-packaging box gradually improved with an increase in its thickness. Thermal insulation-packaging box having a thickness of >30 mm showed significantly increased thermal insulation efficiency. However, an increase in the mass ratio of the coolant and quick-frozen fresh corn decreased the thermal insulation period at the center of the insulation box after an initial increase. Thermal insulation period of quick-frozen fresh corn in a 40-mm XPS thermal insulation-packaging box can be effectively extended to >36 hours by maintaining the temperature at 23 ℃, humidity at 50%, and mass ratio of the coolant and quick-frozen fresh corn at 5:8.
    37  Preparation and Physicochemical Properties of Collagen from Skin or Scale of Hypophthalmichthys molitrix
    LI Yue LIU Zhi-wei ZHANG Guo-xiu JIN Yu XIONG Shan-bai HU Xiao-bo
    2016, 32(3):232-238. DOI: 10.13982/j.mfst.1673-9078.2016.3.037
    [Abstract](973) [HTML](0) [PDF 930.37 K](1411)
    Abstract:
    The acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from the skin or scale of Hypophthalmichthys molitrix, and four different collagen samples were obtained. The molecular structure and thermostability of the four collagen samples were compared, and this study provides a theoretical basis for the preparation of collagen materials from fresh fish. The study shows that the four collagen samples showed similar ultraviolet absorption spectra, FT-IR spectra, and circular dichroism spectra. Their spatial structures were similar, and they showed a natural triple helical conformation, matching the typical characteristics of type I collagen. The amino acid composition and proportion of the four collagen samples are quite similar. In the molecular structure of ASC, the content of dimeric (β-chains) subunits was relatively high, and the molecular weights of the α1 and α2 chains were the same. In the molecular structure of PSC, the content of dimeric (β-chains) subunits was relatively low. Significant differences were observed in three of the α chains, and α chain distributions in the collagen samples from PSC skin and PSC scale were different. The viscosity of ASC collagen solutions was greater than that of PSC collagen solutions, and the viscosity of the ASC skin collagen solution was greater than that of the ASC scale collagen solution. Finally, the thermal denaturation temperatures of the four H. molitrix collagens were different; that is, differences were present in the thermal stability of the collagen samples extracted from different parts by different methods.
    38  Effect of Pre-Fermentation Treatment with Dimethyl Dicarbonate on the Fermentation Characteristics of Litchi Wine
    DENG Sha-sha LIU Zhong-yi WU Ji-jun YU Yuan-shan XU Yu-juan
    2016, 32(3):239-245. DOI: 10.13982/j.mfst.1673-9078.2016.3.038
    [Abstract](863) [HTML](0) [PDF 903.94 K](1563)
    Abstract:
    This study examined the effects of pre-fermentation treatment with dimethyl dicarbonate (DMDC), sulfite, and pasteurization on litchi juice microflora; color; and titratable acid, alcohol, fusel oil, and polyphenol contents in litchi wine during 6 days of primary fermentation and on volatile components in litchi wine at the end of the primary fermentation. DMDC, sulfite, or pasteurization pretreatment effectively inhibited the growth of naturally occurring bacteria, slowed the decline in pH, increased the content of titratable acids, and improved the yield of alcohol compared with control treatment. DMDC pretreatment inhibited the growth of yeast, lactobacilli, and molds in litchi juice compared with sulfite pretreatment (p < 0.05). Sulfite pretreatment significantly increased polyphenol retention rate, induced minimal change in △E*, and exerted an apparent color-protective effect compared with the other three pretreatments (p < 0.05). In contrast, pasteurization pretreatment resulted in the loss of a unique flavor ingredient in litchi wine. Thus, these results indicated that DMDC could completely or partially replace sulfite or pasteurization pretreatment in the production of litchi wine.
    39  Effects of Nitric Oxide Slow-release Fumigation Treatment on the Quality of Fresh-cut Apple Slices
    ZHU Zhen DING Yang NIE Ying LI Shu-ying ZHAO Jin-hong TANG Xuan-ming
    2016, 32(3):246-251. DOI: 10.13982/j.mfst.1673-9078.2016.3.039
    [Abstract](899) [HTML](0) [PDF 776.83 K](1317)
    Abstract:
    The influence of nitric oxide (NO) slow-release fumigation treatment on the quality of fresh-cut apple (Malus domestica Borkh. cv. Red Fuji) slices was investigated in this study. Fresh-cut ‘Red Fuji’ apple slices and an NO releasing agent that was composed of donor diethylenetriamine/nitric oxide (DETANO), citric acid, and cornstarch were simultaneously placed in a sealed container at 4°C. The lightness (L*) value of the cut surface, flesh firmness, weight loss, total phenolic content, polyphenoloxidase (PPO) activity, total soluble solid content, vitamin C content,titratable acid content of the fresh-cut apple slices were analyzed during the storage period. The NO slow-release fumigation treatment effectively reduced the development of cut surface browning, flesh softening, and weight loss, and significantly inhibited the decrease of total phenolic content and the increase of PPO activity as compared to the control. Additionally, the fumigation treatment maintained the levels of total soluble solids, vitamin C, and titratable acids and delayed the quality deterioration of fresh-cut apple slices. It could provide a new method of preservation for fresh-cut apple slices.
    40  Study on Cooking, Molding, and Seasoning of Ready-to-eat Tilapia Tidbit
    YE Tao WANG Yun LIN Lin JIANG Shao-tong LU Jian-feng
    2016, 32(3):252-258. DOI: 10.13982/j.mfst.1673-9078.2016.3.040
    [Abstract](1283) [HTML](0) [PDF 697.67 K](1269)
    Abstract:
    To develop deep-processed products based on tilapia meat, ready-to-eat (RTE) fish tidbit was prepared with tilapia fillet as the raw material, and several key processing steps in the preparation of RTE fish tidbit were optimized. First, the fillet cooking method was determined based on the heat transfer curve of fish fillet and the thermal denaturation temperature of fish meat measured by differential scanning calorimetry (DSC). Subsequently, different binders were used to mold the fish meat, and its texture and sensory attributes were analyzed and compared. Lastly, the seasoning formula of RTE fish tidbit was optimized by uniform design experimentation and sensory evaluation based on the principle of fuzzy mathematics. The optimum pre-cooking time and temperature were 10 min and 75 ℃, respectively.and the best formula of binding agents for the RTE fish was 1.0% xanthan gum, 4.0% soy protein isolates. The optimum contents of seasoning mixtures were 1.20% edible salt, 1.38% monosodium glutamate, 9.98% plantation white sugar, 1.14% Chinese five-spice powder, 0.10% Chinese liquor and 0.10% soy sauce. The RTE fish tidbit prepared using the optimized formula had a good textural characteristic, attractive color, strong fish-meat flavor, medium hardness and softness, and delicious taste.
    41  Effect of Freezing Conditions on the Quality of Crispy Lentinus edodes
    PAN Hong-dong LI Jiang-tao XIE Jing CHENG Ming JIA Dan ZHAO Si-ming
    2016, 32(3):259-264. DOI: 10.13982/j.mfst.1673-9078.2016.3.041
    [Abstract](738) [HTML](0) [PDF 1.00 M](1324)
    Abstract:
    Crispy Lentinus edodes was prepared by blanching, immersing, freezing, and vacuum frying . Color, mechanical characteristics, tissue structure, and changes in the texture and microstructure of L. edodes during freezing and vacuum frying were examined by obtaining a freezing-thawing curve and by using colorimeter, texture analyzer, scanning electron microscope, and other techniques to determine mechanisms underlying the formation of the crispy texture. Results showed that blanching, immersing, freezing, and vacuum frying significantly affected the texture and tissue structure of L. edodes. Slow freezing favored the formation of large ice crystals from water present inside fresh L. edodes, thus improving the color quality of crispy L. edodes. Appropriate frying disintegrated the natural, thick fiber bundles of L. edodes to produce large pores that allowed moisture to escape during vacuum frying, fixed and shaped the tissue framework of the mushroom, and aided in the development of the crispy texture. Moreover, L. edodes products prepared by freezing at -20 ℃ and vacuum frying had low oil and moisture contents,good crispness,and a bright, reddish, and yellowish color.
    42  Establish and Evaluation of an Accelerated Caco-2 Monolayer Culture System
    MA Mei-hu HUANG Jing
    2016, 32(3):265-270. DOI: 10.13982/j.mfst.1673-9078.2016.3.042
    [Abstract](2038) [HTML](0) [PDF 813.75 K](3025)
    Abstract:
    The Caco-2 cell model can be used to predict nutrient absorption in various ways, and it has been widely applied to the early rapid screening process of nutritional product development. Although it usually takes 21 days to establish a conventional Caco-2 monolayer model, an accelerated Caco-2 monolayer culture system was developed in this study to shorten the experimental period and reduce costs. Caco-2 cells were cultured by adding growth factors to the standard medium, and the model integrity was evaluated by its transepithelial electrical resistance (TEER) values, permeability of hydrophilic markers, expression of key protein genes, morphological characteristics of the cell membrane, etc. The results showed that the Caco-2 model obtained by the accelerated nine-day method had a TEER value of more than 220 Ω?cm2 and an apparent partition coefficient (Papp) value of leakage marker Lucifer yellow of (0.39 ± 0.15 ) × 10-6 cm/s. The apical (AP)/basolateral (BL) alkaline phosphatase activity ratio was 5.481 ± 0.5304, showing obvious polar differentiation of the cell monolayer. A quantitative real-time polymerase chain reaction (qRT-PCR) was used to measure the mRNA expression of the key proteins (P-gp and MRP2) in the cell monolayer, and no significant difference was found between the accelerated method and the standard culture method. Using this method, a complete Caco-2 cell model can be established in only nine days, providing a viable alternative to the conventional Caco-2 monolayer model.
    43  Simultaneous Detection of Nine Foodborne Pathogenic Bacteria Using High-resolution Melting Analysis
    HU Shuang-fang YU Yi-gang LI Rong ZHUANG Ping XIA Xing-zhou XIAO Xing-long YANG Hui-ning
    2016, 32(3):271-280. DOI: 10.13982/j.mfst.1673-9078.2016.3.043
    [Abstract](773) [HTML](0) [PDF 937.69 K](1662)
    Abstract:
    Foodborne diseases have become a global food safety concern. Common bacterial pathogens involved in food poisoning include pathogenic Escherichia coli (especially enterohemorrhagic Escherichia coli O157:H7), Salmonella, Shigella, pathogenic Vibrio (including Vibrio cholerae and Vibrio parahaemolyticus), Staphylococcus aureus, Listeria monocytogenes, Campylobacter jejuni, and Cronobacter sakazakii. Species-specific detection for one type of pathogen cannot meet the requirements of modern society for multiple-pathogen detection. In order to establish a method that can simultaneously detect the above-mentioned nine pathogenic bacteria in food, a multiple high-resolution melting (HRM) real-time polymerase chain reaction (PCR) assay for the simultaneous detection of multiple foodborne pathogens was established, using the specific genes of the nine aforementioned bacteria as target genes and a novel pair of universal primers. The results showed that this multiple HRM-real time PCR detection system could effectively detect and distinguish these nine common pathogenic bacteria in food via a two-tube PCR reaction, with good specificity and sensitivity.
    44  Application of Stable Carbon Isotopes in Detection of Food Adulteration and Traceability
    GUO Lian-xian MAI Zhan-hua ZHAO Hang LIU Huan TANG Huan-wen
    2016, 32(3):281-290. DOI: 10.13982/j.mfst.1673-9078.2016.3.044
    [Abstract](2035) [HTML](0) [PDF 827.78 K](2080)
    Abstract:
    Due to the fractionation of stable carbon isotopes in plant photosynthesis, stable carbon isotope ratio analysis (SCIRA) can be used to detect food adulteration during different photosynthetic pathways. Meanwhile, climatic or geographic factors also affect stable carbon isotope fractionation, and can therefore be explored as individual traceability indicators or in combination with other factors. Fractionation patterns of stable carbon isotopes within the same molecule can be produced via different decomposition reactions, which can be measured using specific natural isotope fractionation of nuclear magnetic resonance (SNIF-NMR). In addition, stable carbon isotopes can be used as a marker to determine the veterinary drug residues by isotope dilution mass spectrometry (IDMS). Thus, stable carbon isotope technique can be effectively used in the detection of food adulteration and food traceability. Here, current status of research regarding stable carbon isotopes in the detection of food adulteration and traceability was reviewed, highlighting potential applications of this technique to help improve the current food detection techniques in China.
    45  Study on the Volatile Flavor Compounds of Watermelon Juice Fermented by Two Lactobacillus Species
    CHENG Zhong XU Liu-liu LIN Wei-feng
    2016, 32(3):291-299. DOI: 10.13982/j.mfst.1673-9078.2016.3.045
    [Abstract](921) [HTML](0) [PDF 897.60 K](1622)
    Abstract:
    The volatile flavor compounds of watermelon juice (Black Beauty watermelon) fermented by Lactobacillus acidophilus (LA) and Lactobacillus plantarum (LP) were studied and compared to those of natural watermelon juice in this paper. The samples were prepared by using static-headspace solid phase microextraction (HS-SPME) method and the volatile flavor compounds of watermelon natural juice and 10-, 24-, and 48-hour fermented juice samples were measured by gas chromatography-mass spectrometry (GC-MS). One hundred twenty-four types of volatile flavor compounds were isolated and identified, including 29 alcohols, 19 aldehydes, 13 ketones, 22 acids, 11 hydrocarbons, 17 esters, and 13 other flavor compounds. Alcohols were the main volatile flavor compounds in natural watermelon juice and fermented juice. Their relative contents were up to 51% in the natural juice. The acid content increased continuously over the fermentation process and became the main volatile flavor compounds in the late stage of fermentation. The changes in the volatile flavor compounds between the natural watermelon juice and the juice fermented by LA were significant when compared to those between the natural watermelon juice and the juice fermented by LP. Some strong pungent substances were produced in the late stage of fermentation. Thus, the best fermentation time should be controlled at around 24 hours.
    46  Analysis of Linolenic Acid Isomers by Gas Chromatography - Mass Spectrometry
    LOU Qiao-ming LI Lai-hao CHEN Sheng-jun YANG Wen-ge ZHANG Jin-jie XUE Chang-hu
    2016, 32(3):300-305. DOI: 10.13982/j.mfst.1673-9078.2016.3.046
    [Abstract](941) [HTML](0) [PDF 880.41 K](1719)
    Abstract:
    The elution order of peaks and the mass spectral features of linolenic acid isomers were studied by gas chromatography-mass spectrometry. The results indicated that there were certain patterns in the elution order of peaks of fatty acids using a strong polar capillary column BPX-70 (120 m × 0.25 mm × 0.25 μm). For the analyzed linolenic acid isomers, the elution order of peaks were C18:3 9t,12t,15t; C18:3 9c,12t,15t; C18:3 9t,12c,15t; C18:3 9t,12t,15c; C18:3 9c,12c,15t; C18:3 9c,12t,15c; C18:3 9t,12c,15c; and C18:3 9c,12c,15c. According to the analyses of fragment patterns and mass spectral features, the characteristic ions of ?-linolenic acid methyl ester were m/z 79, 108 (? ion), 236 (? ion), 261, and 292 and those of γ-linolenic acid methyl ester were m/z 79, 150 (? ion), 194 (? ion), 261, and 292. Among the eight cis and trans isomers of ?-linolenic acid, when there was a cis double-bond at the 12 position, the base-peak ion was m/z 79, and was accompanied by an apparent ? ion (m/z 108) and an ? ion (m/z 236). When there was a trans double-bond at the 12 position, the ? ion disappeared, the ? ion intensity was weakened, and the ion intensity of m/z 107 was greater than that of m/z 108. Additionally, when there was a second trans double-bond at the 15 position, the base-peak ion was m/z 95; however, when there was a second cis double-bond at the 15 position, the base-peak ion was m/z 67. The double-bond positions and cis-trans isomers of linolenic acid have significant impacts on mass spectral features, and the cis and trans isomers at the 12 position show greater influences than those at positions 9 or 15.
    47  Non-volatile Flavor Substances in Five Kinds of Yunnan Wild Edible Mushrooms
    WANG Xiao-jun GU Da-hai WANG Xue-feng HE Jin-song ZHOU Yin WAN Chang-jiang FAN Jiang-ping GE Chang-rong
    2016, 32(3):306-312. DOI: 10.13982/j.mfst.1673-9078.2016.3.047
    [Abstract](1293) [HTML](0) [PDF 678.66 K](1396)
    Abstract:
    The levels of inosinic acid, total amino acids, and free amino acids in five varieties of Yunnan wild edible mushrooms–Boletus aereus, Cantharellus cibarius, Termitomyces albuminosus (Berk) Heim, Thelephora ganbajum zang, and Tricholoma matsutake (lto et lmai) Singer–were determined by high-performance liquid chromatography (HPLC) and an amino acid analyzer. Boletus aereus contained the highest level of inosinic acid (1326.48 μg/g), significantly higher than those of Thelephora ganbajum zang (890.98 μg/g) and Tricholoma matsutake (lto et lmai) Singer (513.83 μg/g) (p< 0.05). Seventeen amino acids were found in the five types of mushrooms, and significant differences in total amino acids were found among the types of mushrooms (p< 0.05). The level of total amino acids in Termitomyces albuminosus (Berk) Heim was 158.06 mg/g; significantly higher than those of the other four mushrooms (p< 0.05). Boletus aereus contained the second-highest level of total amino acids (112.26 mg/g). The essential amino acids in the five wild mushrooms accounted for more than 40% of total amino acids, and the ratio of amino acids was reasonableIn addition, Termitomyces albuminosus (Berk) Heim showed the highest level of flavor amino acids. Its free flavor amino acid content was 9.35 mg/g, which was significantly higher than that of the other mushrooms. The second-highest free flavor amino acid content was found in Cantharellus cibarius (5.11 mg/g). In conclusion, flavor substances were abundant in five Yunnan wild edible mushrooms, making them good prospects for use in food seasoning products.
    48  Analysisof Anthocyanins Composition in Wild Blueberry Varieties from Northeast China and Their Antioxidant Activities
    GUO Xiao-Qian FANG Zi-Shu LIU Feng-Jiao LIAO Xiao-Jun HU Xiao-Song ZHANG Yan CHEN Fang
    2016, 32(3):313-320. DOI: 10.13982/j.mfst.1673-9078.2016.3.048
    [Abstract](853) [HTML](0) [PDF 894.20 K](1333)
    Abstract:
    The essential components and antioxidant activities of three wild blueberry varieties from different production areas of Northeast China were compared. The anthocyanins of the three wild blueberry samples were analyzed by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS). The results showed 14 to 16 types of anthocyanins, mainly in monoglycoside form with a low rate of anthocyanin acetylation. There are five common anthocyanins in blueberry, and the delphinidin derivatives, petunidin derivatives, and malvidin derivatives dominate, accounting for 34.89~42.21%, 25.96~32.95%, and 22.77~31.17% of the total, respectively. Among the three wild blueberry varieties, Heilongjiang wild blueberry had a relatively low content of total soluble solids (TSS) and a relatively high content of titratable acid (TA), and is not suitable for fresh consumption. Jilin wild blueberry had the highest TSS, total phenolic, and total anthocyanin content, indicating that the Jilin wild blueberry is suitable for processing. Additionally, Jilin blueberry exhibited the highest levels of hydroxyl radicals (?OH) and 2,2-diphenyl-1-picrylhydrazyl (DPPH?), ?O2- scavenging rates, and ferric reducing power. This result might be related to the numerous types of monoglycosides and the low rate of anthocyanin acetylation in Jilin blueberry.

    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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