Volume 36, Issue 6 (2020)
Fundamental Research
Analysis of glycation products and sensitization of ovalbumin modified by different hexoses
MAO Ji-hua, WANG Hui, TU Zong-cai, and ZHONG Bi-zhen
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.002
The grafting degree, surface hydrophobicity, ultraviolet spectrum, fluorescence spectrum and sensitization of glycosylated ovalbumin modified by different hexoses were studied. The results showed that galactose-modified ovalbumin had the highest degree of
Study on the sensitization of glycated parvalbumin from Alaska pollock during simulated digestion
ZHANG Min, TU Zong-cai, WANG Hui, LIU Jun, and HU Yue-ming
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.003
Indirect competition ELISA, high performance liquid chromatography and other techniques were used to study the sensitization and structural changes of glycosylated pollock albumin (PV) during simulated digestion in vitro. The results showed that th
Effect of hammering process on gel properties of beef gel
SUN Lu, HUANG Qun, TANG Dao-bang, CHEN Shu-peng, and CHENG Jing-rong
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.004
Based on different hammering time, contrasted with the beating sample, the effects of hammering on the quality of beef gel were analyzed by measuring rheological properties, cooking loss rate, texture properties, salt soluble protein content, protein oxid
Strain screening of pantothenate synthetase and catalysis to produce D-pantothenic acid
MA Yu-yu, SONG Wei, FENG Xiao-na, LIU Jia, and QIAN Yuan-yuan
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.005
In this study, 11 source PS enzyme genes were cloned and expressed in Escherichia coli BL21 (DE3), and the successful strain was constructed for enzymatic property study with simultaneous fermentation and transformation experiment on the fermentati
Comparative study on fermentation characteristics of Lidu Texiang liquor brewed in different seasons
LI Jie, TANG Xiang-yang, YU You-gui, WU Qiang, ZHU Dong-cai, and HE Hong-mei
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.006
To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain
Screening, identification and fermentation performance of a high-yield yeast from fermented grains of Dukang wine
LIU Jian-xue, LIU Jin-ke, LI Xuan, HAN Si-hai, LI Pei-yan, XU Bao-cheng, GUO Jin-ying, and LUO Deng-lin
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.007
The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology
Screening of Lactobacillus with antioxidant properties from traditional yak ghee in high altitude area of Tibet
LI Dan-dan, JIANG Ting-ting, ZHANG Yan, and LUO Zhang
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.008
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Effect of frying time on sensory evaluation and electronic nose analysis of Lipu taro
SU Ke-zhen, LUO Yang-he, LI Xiao-chun, and LI Guan-li
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.009
The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An
Analysis of fatty acids in the muscle of 8 species of needlefish
ZHUANG Hai-qi, LIU Jiang-qin, ZHONG Yu, CUI Liao, and LUO Hui
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.010
The fatty acid contents in muscle of eight species of needlefish were determined and compared for the development and utilization of the marine resource. In autumn and winter, 8 species of needlefish were collected from Zhanjiang sea area, including He
Study on the farinograph properties of five kinds of coarse cereals
YAN Mei-jiao, LI Yun-long, HE Yong-ji, YI Xin, SUN Yuan-lin, and ZHAO Lin
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.011
The flour properties of oats, barley, tartary buckwheat, sweet buckwheat and quinoa were analyzed, including the content of broken starch and amylose, particle size distribution, dough rheological properties and hydration properties. The results showed th
Nutritional value and antioxidant capacity of Shepherd’s purse seed
SONG Zhao-jun, WANG Feng-lei, ZHAO Gong-ling, FENG Xiao-han, and DING Ke
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.012
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Safety & Inspection
Preparation of conductive hydrogels with in situ polumerization of hemicellulose-based polypyrrole
ZHANG Xu, SUN Hui, FAN Bao-min, and YANG Biao
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.013
The hemicellulose hydrogel was used as the matrix to adsorb pyrrole monomer which undergoes in situ polymerization by chemical oxidation to form polypyrrole to produce the composite hydrogel with conductive properties. The chemical structure and microstru
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.014
Sixteen elements (K, Na, Ca, P, Mg, Fe, Cu, Mn, Zn, Al, Cr, Ni, As, Cd, Hg and Pb) in canned food paste for infant were determined by ICP-OES/ ICP-MS after microwave digestion. Under the optimized conditions, the calibration curves for 16 elements were wi
Detection of aflatoxin B1 in edible oil by electrochemical sensor based on SnO2/SiC hollow sphere nano chain
WU Min-fu, LI Sha, XU Zhen-lin, and SUN Yuan-ming
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.015
SnO2/SiC hollow spheres, polyaniline nanowires, gold nanoparticles and other nano materials with good biocompatibility were modified on the electrode substrate and antibody probe to amplify the electrochemical signal, improve the detection sensitivity, an
Determination of ten phytotoxins in botany solid beverage by ultra high performance liquid chromatography coupled with QuEChERS
ZHANG Peng-fei
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.016
In order to ensure the quality and safety of plant solid beverages, and increase the basis for export, a new experimental method was built for the determination of ten phytotoxins, including protostemonine, thujone, coumarin, berberine hydrochloride, safr
Rapid non-destructive testing of vegetable oil adulterated with fried animal oil by NIRS
LI Juan, HUANG Mu-hua, YAN Yi-bo, and LIANG Shu-yu
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.017
A quantitative model of vegetable oil adulterated with fried animal oil has been established based on near infrared reflectance (NIRS) and chemometrics. A spectroradiometer was used for collecting spectra collected in 10 000~4 000 cm-1. The NIR
Social supervision mechanism of food safety management in China
TANG Zhang-yuan
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.018
The social supervision mechanism in China's tourism food safety governance mainly includes three forms: consumer rights protection supervision, social organization supervision and industry self-discipline supervision. However, in the practical operation o
Machine & Control
Lightweight design of wheat peeler rotor
ZHAO Zhi-xin, XUE Xu-dong, REN Jiang-hao, LI Tuo-lei, and ZHANG Chang-ming
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.019
According to the loads characteristics and working requirements of the rotor structure of the wheat peeler, the objective function, the design weight of the rotor, was solved under the constraints of input variables and state variables, here the structura
Design and analysis of double deck unmanned vending meal storage cabinet
XI Wei-wei, SHA Jie, JIAN Yang-yang, WU Zong-qing, and QI Guang-yu
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.020
In view of the fact that the automatic meal-selling equipment in the market is not convenient enough and efficient, a double-layer unmanned vending storage cabinet equipment is designed. The equipment was composed of two parts: a food storage device and a
Comparison of bean sieving effects caused by different hole shapes and optimization of cylinder sieves
SONG Shou-xu, LUO Run-dong, ZHANG Fan, and YAO Zun-you
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.021
Formula for calculating the area of the sieve openings by took soybeans as the object was derived, and sieving effects of cylinder sieves with different types of holes were also compared. It is concluded that the cylinder sieve with square sieve pores has
The design of auto-cleaning equipment for cigarette assembling device in ZJ116A cigarette maker
PAN Heng-le, FENG Xiong-wei, and WANG Jun
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.022
A new auto-cleaning equipment was designed and applied to the ZJ116A cigarette maker to reduce the frequency caused by “rolling plate jam” and solve the difficulty of cleaning up. The new device cleans the surface of the rolling drum with a brush driven b
The calculation methods of goat trunk’s segmentation trajectory based on machine vision and machine learning
LI Zhen-qiang, WANG Shu-cai, ZHAO Shi-da, and WANG Yu-quan
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.023
An automated segmentation method of goat trunk with machine vision and machine learning was proposed. 396 images of goat trunk were acquired randomly in a goat slaughtering plant by using two industrial cameras. 24 sets of feature parameters were extracte
Storage Transportation & Preservation
Antibacterial effect of phenolic acid on Shewanella putrefaciens from aquatic product
ZHU Jin-shuai, LI Qiu-ying, YU Xin-rui, SUN Tong, and LI Jian-rong
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.024
Compared the antibacterial activities of three phenolic acids (gallic acid, protocatechuic acid, and chlorogenic acid) against S. putrefaciens, and investigated the antibacterial effects of gallic acid on S. putrefaciens by means of scanning electron micr
Effects of vacuum-freeze drying on the antioxidant activity and phenolic contents of different Chrysanthemum flowers
YU Xin-ke, MING Jian, ZHI Ling, LI Wei-zhou, YAN Hui-ming, WANG Qi-ming, and ZHAO Ji-chun
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.025
To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum, including Dendranthemamorifolium(Ramat.) Tzvel., Florists Chrysanthemum, Bellis perennis L., a
Extraction & Activity
Studies on the component analysis and immune activities of Ophiocordyceps lanpingensis polysaccharides
KE Ying-mei, ZHOU Shu-bo, GE Feng, and YU Hong
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.026
The polysaccharides was extracted from O. lanpingens, and the molecular weight, monosaccharide composition and functional group characteristics were analyzed. Furthermore, the effect of O. lanpingensis polysaccharides on immunity was investi
Enzymatic breaking-extraction and characterization of protein from rape bee pollen
WANG Ling-bo, ZHU Song, and CHEN Shang-wei
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.027
The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5
Optimization of fermentation process and antioxidant activity of peony seed meal soy sauce
HU Yi, YU Hong-peng, WU Ke-gang, and LIU Xiao-li
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.028
This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo
Comparative analysis of total flavonoids, total polyphenols and antioxidant properties in different varieties of Hulless barley
XIA Chen, XIANG Zhuo-ya, ZHU Yong-qing, DENG Jun-lin, YANG Kai-jun, LIU Ting-hui, CHEN Jian, LIN Chang-bin, LI Ke, and ZHAO Xu-zhu
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.029
The total flavonoid content, total polyphenols content and their antioxidant activities in eleven variety of hulless barley were determined and analyzed. Significant differences were found in active ingredients in hulless barley among different varieties
Effects of different extraction methods on yield and antioxidant activity of lotus leaves polysaccharide
XING Ying and JING Yan-fang
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.030
The effects of four extraction methods, which include hot water extraction, ultrasonic extraction, enzyme extraction and alkali extraction on the yield, structure and antioxidant activity of crude polysaccharide of lotus leaf were investigated. The result
A study on the preparation of essential oil of Lapsang Souchong with macroporous resins and its antioxidant activity
HE Li-qin, WANG Cai-nan, LIU Zhi-bin, ZHANG Chen, ZHANG Wen, and NI Li
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.031
In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res
Screening of main antioxidant components in n-butanol extract from the stems of Ficus tikoua Bur.
LIU Yong-ling, YE Si-fan, YANG Yi, FANG Li-hong, ZHAO Zhi-bing, and XIE Guo-fang
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.032
To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac
Development & Application
Effect of raw material ratio on quality of rice sour soup and optimization of preparation technology of rice slurry
WANG Rong, ZHAO Liang-zhong, XIE Chun-ping, and OU Hong-yan
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.033
The quality and physicochemical indexes of rice sour soup, made of glutinous rice, japonica rice and flour, were detected and the relative correlation with sensory scores were analyzed. Thereafter, the rice slurry was used to optimize the liquefaction and
Enzymatic hydrolysis to enhance the umami taste of Lentinus edodes boiling water by papain
LI Shun-feng, LIU Li-na, WANG An-jian, TIAN Guang-rui, and XU Fang-fang
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.034
To improve the content of umami substance in boiling water of Lentinus edodes, the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L. edodes boiling water with papain. The a
Optimization on process of fermented soymilk by Lactobacillus casei 16
HOU Kai-rong, TUO Yan-feng, and MU Guang-qing
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.035
In this study, Lactobacillus casei 16 was used to ferment soymilk. The effects of different fermentation time, fermentation temperature and refrigeration time on pH value, total phenol content, free amino acid content, and physical properties of L.
Bacterial cellulose production by fermentation using tobacco waste as culture medium
ZHANG Ting-ting, FENG Ying-jie, YANG Zong-can, WEN Qiu-cheng, WANG Gao-jie, MA Sheng-tao, LI Huai-qi, and ZHANG Zhan
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.036
In order to promote the comprehensive utilization of tobacco waste, the process of fermentation of tobacco waste to prepare bacterial cellulose (baterial cellulose, BC) was studied. The methods of tobacco waste extracting were compared, and the conditions
Advances
Research progress in food-derived functional peptides
WANG Shao-yun, YANG Qian, CAI Xi-xi, CHEN Xuan, CHEN Xu, YANG Fu-jia, and WU Xiao-ping
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.001
This review summarized the species, preparation methods and biological activities of food-derived functional peptides, and predicted the future research direction and good application prospects of food-derived functional peptides.
Research progress on the effects of halophilic microorganisms on the flavor of fermented seafood condiments
YU Jing, YANG Xi-hong, LIANG Chen, YU Dong-xing, and XIE Wan-cui
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.037
The fermentation mechanism of halophilic microorganisms during the fermentation of seafood condiments were reviewed, the influence of the metabolic pathway of halophilic bacteria on the characteristic flavor of traditional fermented condiments was introdu
Research prograss on starch and its derivatives in noodles
XU Shu-jian and LI Zhao-feng
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.038
In this paper, the chemical and structures properties of starch commonly used in several noodle products were first introduced. And then the applications of starch, chemically modified starch, pregelatinized starch and resistant starch in noodle products
Research progress of Maillard reaction in food under microwave heating
XU Hai-xia, CHENG Yu-dong, and JIN Yin-zhe
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.039
As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction. The composit
Progress in the research on the lipid-lowering activity of polysacchairdes from kelp
ZHENG Juan-xia, CHEN Wen-ning, YUE Jin-ling, YANG Li, and WANG Cheng-wei
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.040
It has been found that polysaccharides from kelp have many physiological activities such as lowering blood lipid, preventing radiation and anti-aging, and it isapplied to food, medicine and animal husbandry. The research progress of kelp polysaccharide on
Research progress on the new freeze-drying technology of fruits and vegetables
WANG Xin-ke, YANG Xi-hong, WU Fan, XIE Jing-wen, YU Dong-xing, and XIE Wan-cui
Date posted: 6-28-2020
DOI: https://doi.org/10.13652/j.issn.1003-5788.2020.06.041
The effects of different drying techniques on product quality and the relative advantages and industrialization obstacles of freeze-dried products were analyzed and compared in this study. The current practice in thin layer drying models of fruits and veg
