Advanced Materials Research Vols. 554-556

Abstract: Many mathematical models can be used to optimize the fermentation process, and predict the harvest of products, but most of them only applied in the biomass factor, not the activity of enzymes, especially inducing enzyme such as α-galactosidase. In this study, Pediococcus acidilactici XS1B was incubated and measured by two periods: 48h with interval of 2h, 9d with interval of 1d. After analyze data of active bacteria amounts, biomass, catalyst activity, 2 pairs correlation were established: the active bacteria amounts with biomass increasing rate is 0.461, the biomass and catalyst activity is 0.935. With this correlation, the models used to measure biomass can also fit to α-galactosidase activity.

Abstract: Nitrite is a key ingredient during meat curing but harmful to human health. Staphylococcus xylosus and Lactobacillus fermentum were inoculated to raw pork batters to replace for nitrite. Based on the pH value and redness (a*-value) of the batters, the fermentation conditions were optimized by single factor experiments. The results showed that with the inoculation level of 107 cfu/g, the fermentation temperature and time were chosen as 8 h and 30°C, respectively. The optimum ratio of S. xylosus to L. fermentum ratio was 2:1. 20 mg/kg nitrite was necessary for the color formation of the meat batters. It revealed that S. xylosus and L. fermentum fermentation could partially replace for nitrite in pork batters.

Abstract: A novel glycoprotein PLG-3 was obtained from the cultured mycelia of the edible mushroom Phellinus linteus AML1101 by isolating with cold water for 24 h and fractioned with DEAE-Sephrose Fast Flow column. It exhibited potent antiproliferative activity on A549 cells and HepG2 cells in vitro. After 24, 48, 72- h treatment with PLG-3, IC50 values of A549 cells and HepG2 cells were 45.77, 24.09, 16.54 μg/L and 47.78, 26.73, 18. μg/L, respectively. PLG-3 had a molecular weight of 2.5×104 Da, and consisted of approximately 85.5% of protein and 13.7% polysacchrides. It was composed of arabinose, xylose, mannose, glucose and galactose with a molar ratio of 1.46: 2.22: 7.74: 1.29:0.61.The obtained results proven that PLG-3 was a protein-dominant glycoprotein with singificant antiproliferative activity.

Abstract: Myofibrillar protein gel properties were studied. Based on which Box-Benhnken center-united experiment was designed for optimization of ratio scheme for gelation strength. The optimum conditions for best gel strength were found to the transgluninase 0.37% of myofibrillar proteins, GDL 1.19%, in 0.88mol/L NaCl concentration at pH 5.96 to form 40mg/ml protein concentration solution. The gel strength was 316.953g. The study showed that transgluninase and GDL could interact significantly in improving gel strength (P <0.01).

Abstract: This work was deproteinization in crude polysaccharide from the Stigma maydis by Chitosan method. According to deproteinization rate and polysaccharide loss rate as indexs, the optimized condition as follows: 0.1mL of chitosan, 12°C of temperature, 40 min of still time, and pH 7. The result showed that the deproteinization rate was 73.6% and the polysaccharide loss rate was 71.5%.

Abstract: The selection of food processing technology has important effect on economic benefits of enterprise and food quality and safety. The index system of food processing technology evaluation, including two indexes at the middle level and seven indexes at the bottom level, was established by the Delphi method. The qualitative indexes were quantified by the relative membership degree and gray incidence analysis was used to select the best food processing technology. An example illustrated the validity of the method proposed.

Abstract: The quality characteristic of High Rib (HR), Striploin (SL), Brisket (BK) and Rump (RP) from Songjiang cattle was investigated. The water content, crude protein, intramuscular fat (IMF), color, shear force, pH, cooking loss and sensory evaluation of samples were analyzed. The results showed that, HR sample had the highest (P < 0.05) IMF and RP sample had the highest (P < 0.05) water content. Although crude protein contents among different of samples had significant difference (P < 0.05), its difference was not large as IMF and water content. Cooking loss and hardness value of HR were both lower than other cuts, whereas a* values was not the highest one (P < 0.05). Hardness and cooking loss were both lowest (P < 0.05) in SL, and highest in RP and BK, respectively. The results demonstrated that quality of HR and SL was better than other cuts, and IMF was the key factor that induced the beef quality difference.

Abstract: The Ultra high pressure (UHP) and ion implantation were used to improve the yield of β-carotene from Rhodotorula glutinis NR-98. A mutant G-39 strain was achieved by using ultra high pressure to treat NR-98 strain at a pressure of 300 MPa. The yield of β-carotene increased from the original concentration of 6.03 mg/L to 9.64 mg/L, the increase percentage was 59.87%. Passage experiment indicated it has a good genetic stability. Then, low energy nitrogen ion of 10 Kev was injected to treat the mutant G-39 strain. The other ion mutant GL-5 strain was obtained after screening. The yield of β-carotene was increased from 9.64 mg/L to 17.36 mg/L with an increase percentage of 80.08%. GL-5 strain also has a good genetic stability. The study showed that good mutagenesis effects could be obtained by using combined UHP and ion implantation methods to treat with Rhodotorula glutinis NR-98. The yield of β-carotene was increased from 6.03 mg/L to 17.36 mg/L with a total increase percentage of 188%. The result has a practical application prospect.

Abstract: The influence of amylose and amylopectin characteristics on phase transition of cornstarches under shearless condition was observed by SEM and CLSM. The change of internal structure of starch granules during heating were directly observed online. Brightness of starch granule indicates the degree of gelatinization. The brightness of all the starches decreased with increasing temperature, this change being initiated at the centre of granule. Thus it is clear that the gelatinization process starts at the hilum of the granules. The central area of the granule around the hilum is believed to be the least organized region. The granules of waxy maize and normal maize starch subsequently break through at their cavity and channels, when the granules became swollen during gelatinization, whilst the granules of G50 and G80 remain granular and break down to smaller pieces.

Abstract: Antioxidative activity and functional properties of hydrolysates prepared from defatted camellia seed meal(DCSM), using trypsin, with a degree of hydrolysis(DH) of 21.69% were determined. At this DH, the hydrolysates show the highest hydroxyl and superoxide anion radical scavenging activity (over 69.15 % and 78.22%, respectively). The functionalities of hydrolysates such as solubility, water-holding capacity,emulsifying activity, foaming capacity and foaming stability are remarkably improved at all test pH range. These results indicate that the DCSM hydrolysised by trypsin to produce hydrolysates with desirable antioxidative activity and functional properties.