Advanced Materials Research Vols. 781-784

Abstract: According to the online software, the primer is designed by CODEHOPE(Consensus De-generate Hybrid Oligonucleotide Primers),then the cDNA sequence of Chalcone synthase was obtained by the method of RACE(GenBank No. HQ434624).Then the high efficiency vector named pCM-BCHS was constructed by pCAMBIA1301 and Chalcone synthase gene. The vector was transformed by Agrobacterium tumefaciens to buckwheat induced callus cell. At last the selected transgene callus cell can synthase the total flavonoid at 48.3mg/g DW, which is two times of the wild type. Therefore, it is proved that the overexpression of Chalcone synthase will enhance the metablic flux of total flavonoid synthesis.

Abstract: Characteristics of solid state fermentation for soybean meals were studied in present paper. Effects of different factors on protease activity and peptides content during fermentation, using Bacillus Subtilis GA15 were explored. Optimal conditions of moisture content 50%, substrate height 2.5 cm at 36 °C for 72 h of incubation were obtained. Peptide content could be up to 14.37% in this condition. Moreover, the allergens in soybean meals were almost eliminated during fermentation according to SDS-PAGE profile.

Abstract: The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko nut deep processing of starchy foods has great significance.

Abstract: Two pairs of specific primers were composited based on the hlyA gene of L.monocytogenes and the 16sRNA gene of the genus Listeria. Optimal reaction system and condition of the SYBR GreenⅠfluorescent PCR were established, respectively, which could detect two specific genes. The reaction solution was verified by the method of gel electrophoresis. The results showed that two target fragments possessed different sizes and Tm valves which were amplfied corresponding two separate peaks. The standard curve based on the L.monocytogenes hlyA gene was established and the correlation coefficient was 0.996. The minimal detection limit was 89CFU/mL. Moreover, suspicious strain isolated from white clams was tested by using this method so as to study the feasibility. The positive result was evaluated with the National Standard Methods (GB 4789.30-2010). The verified result indicated that the positive result of SYBR GreenⅠfluorescent PCR matched with the GB 4789.30-2010 exactly.

Abstract: The aim of this study was to investigate the effect of antioxidants of soybean oil and virgin olive oil during heating. Tocopherol and total phenol content in oils were determined by HPLC and Folin test, respectively. Antioxidant activity was measured with scavenging-activity (RSA) of free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH·) by spectrophotometer. Among the antioxidants studied, comparable activity was found between Trolox and tocopherol, while activity of phenol was low in the study. Tocopherol compounds contribute the RSA of soybean oil, and the RSA of virgin olive oil was from phenol compound as well as tocopherols. Our study showed the variety and content of antioxidants influence RSA of vegetable oils, which concerned the stability and nutrition quality of vegetable oil.

Abstract: This study was conducted to investigate the application of the antagonistic yeast strain of Hanseniaspora uvarum combined with salicylic acid (SA) and sodium bicarbonate (SBC) to create an efficient integrated approach to control grey mould on grapes. The results indicated that the treatment of 1×10⁸ CFU/ml H. uvarum combined with SA at 2 mM and combined with SBC at 2% resulted in a remarkably improved control of B. cinerea infections on grapes at 25°C,RH 95%. In experimental trials, the average lesion diameter of the samples treated with H.uvarum plus 2 mM SA and H. uvarum plus 2% SBC after 3 days were both 0.81 cm, which were significantly smaller compared with that of the samples treated with H. uvarum individually (0.891 cm; 0.9 cm) and with sterile distilled water (1.318 cm; 1.36 cm). Furthermore, integration of H. uvarum with SA and with SBC both significantly reduced the decay rate, leave rate, weight loss while maintained the firmness, titratable acidity (TA), total soluble solids (TSS) of the grapes. The proper combination of antagonist yeasts and chemical reagent can thus provide an effective strategy to reduce postharvest decay of grape fruit.

Abstract: Using Amiurus nebulosus skins collagen as a kind of emulsifier in the mayonnaise, instead of a part of yolk. Based on the viscosity and organoleptic evaluation to determine the optimal formula: 0.2% Amiurus nebulosus skins collagen, 72% oil, 12.5% yolk, 9% water, 2.0% salt, 2.0% sugar, 1.1% monosodium glutamate and 1.5% spice. The experimental result showed that Amiurus nebulosus skins collagen had the advantage of emulsifying and mouthful in mayonnaise application.

Abstract: Investigations were carried out to optimize ultrasonic-assisted preparation of liposome-encapsulated paprika red. The effect of process variables namely the ratio of soybean lecithin to paprika red, solvent volume, cholesterol content and sonication time was evaluated using single-factor test and response surface method (RSM). The liposomes showed significant effect on the improvement of light irradiation stability of paprika red, and the stability was greatly improved when antioxidants such as tert-butyl hydroquinone (TBHQ) or dl-α-tocopherol were introduced. The optimal ingredient for liposome-incorporated paprika red was 0.1% dl-α-tocopherol supplemented, in which 32.3% paprika red remained from degradation after light irradiation for 9 h with the intensity of 4000 lux, comparing with 0% that of the control.

Abstract: Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces Hansenii were inoculated into the rabbit meat. After enema fermentation, rabbit meat sausage was made. In order to acqure the best strain combination , the free amino acids were tested. The strain L₂₆ had a strong proteolysis capability, greater than C₁₈ and Y₁₆₃. The essential amino acid content of Group C₁₈ was the highest. Y₁₆ had an excellent ability to decompose Cys. One-stain fermentation performed better than mixed fermentation group on the role of FAA producing.

Abstract: Since rice bran oil (RBO) is well-known by consumer and more expensive than other oils, some RBO is adulterated with other cheap oils, such as cottonseed oil (CO), palm oil (PO), sunflower oil (SFO) and soybean oil (SO). The types and content of FAs in RBO changes great after adulterated, this will seriously affect the quality of the rice and the people health. In this study, GC was used to detect the change of fatty acids (FAs) after adulterated with those inferior oils. The analysis will provide a reference for the RBO adulteration problem.