Abstract:Being a top bio-derived value added chemical, malic acid is used widely in various industries including chemical engineering, food, and pharmaceutical. It is of great significance to produce malic acid by converting sustainable cellulosic raw materials. This review has introduced and summarized the malic acid bio-refinery process, which was inoculating the fermented raw materials, analyzing the main metabolic pathways of the fermented raw materials, identifying the key enzymes for malic acid production, and determining the malic acid metabolism improvement strategy. At the same time as the technical summary, the correlation between the internal metabolism of the transformed organism and the external conditions was analyzed, and the forward trend of malic acid biotransformation was proposed. The forward trend was simultaneous of saccharification and fermentation processes to improve transformation efficiency, improving and enhancing cell tolerances and fermentation adaptabilities, promoting co-fermentation of five-carbon sugars and six-carbon sugars, decreasing greenhouse effect and controlling energy balance. This review was expected to provide meaningful insight to the development of the malic acid bio-refinery industry.

Abstract:China is a big country of alcoholic beverages produce and consumption. With the development of economic and the internationalization of Chinese Baijiu and Chinese rice wine, the comfortable degree and health for alcohol consumption have been paid more and more attentions by Chinese customers. Therefore, a review was provided according to the recognition, the main influencing factors, and the study of evaluation methods for the comfortable degree and health of alcohol consumption. In addition, the current scientific problems were analyzed and discussed for researchers to be a reference.

Abstract:Baijiu is a unique cultural carrier of the Chinese traditional history culture and the material culture. Moderate drinking is good for health. The recent studies on healthy Baijiu, scientific evidence of healthy drinking, and healthy functional factors were introduced systematically in this paper. By March 2018,8 kinds of healthy functional factors in Baijiu have been identified, including 5 phenolic compounds, 16 acids, 5 esters, 1 lactone, 5 pyrazines, 6 sulfur compounds, 52 terpenes, 1 furan, 1 aldehyde, 18 amino acids, 5 polybasic alcohols, 10 mineral substances, 8 vitamins, 4 peptides, and 1 statin.

Abstract:After several consumption upgrades, the wine market in China has entered into a brand-new stage. Five consumption upgrade stages of the wine market in China has been developed since 1949, which have been analyzed based on the product mix. Then the main characteristics of the wine market in China have been summarized from the viewpoints of product quality safety, product availability, diversified consumption appeal, and points of purchase.

Abstract:The nano-spherical polyelectrolyte brush with polystyrene as the core and grafted acrylic monomer was synthesized by photoemulsion polymerization. The microsphere structure was characterized by transmission electron microscopy, Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy and laser particle size analyzer. The immobilization of alkaline protease was studied by using a ball brush as a carrier.The results showed that the prepared nano-spherical polyelectrolyte brush carrier had an average particle size of about 80nm, uniform size, and good dispersion. The optimal immobilization conditions for alkaline protease were buffer pH 9.0, immobilization time 6 h, and enzyme solution addition 1.2mg/mL.Compared with the free enzyme, the optimum pH (changed from 11.0 to 9.0). The optimum reaction temperature was 60℃, which increased 15℃ compared with free enzymes. Both temperature stability and acid-base stability were higher than free enzymes. The application range of the enzyme is widened, which is more conducive to industrial production.

Abstract:A lipase gene (AFLB) was cloned from Aspergillus fumigatus GIM3.20. Sequence alignment analysis showed that the AFLB shared 31% amino acid sequences identities with that of Candida antarctica lipase B (CALB) , and both of them were belonged to the CALB-like family. AFLB contained a similar conserved pentapeptide (SWSQG) that the member of CALB-like family shared. Its catalytic triad was supposed to be made up by residues S233,D318, and H361, and the catalytic serine locates in the pentapeptide. What’s more, AFLB hosted a special N-terminal extended sequence, which was a feature of Aspergillus spp. lipase B. AFLB was successfully expressed in Pichia pastoris and purified by affinity chromatography. The result of SDS-PAGE showed that AFLB had partial N-glycosylation, displaying molecular weights of 45-66kDa and 42kDa. Characterization of AFLB lipase showed that the optimum reaction pH was 7.0 and the optimum reaction temperature was 40℃. The optimum substrate for AFLB was p-nitrophenol myristate. AFLB was the homologue of lipase CALB, and might have good industrial application prospect.

Abstract:Using corn starch as raw material, the effect of debranching treatment on amylose leaching and formation of slowly digestible starch was studied below gelatinization temperature. Based on Guraya method, the SDS contents under various conditions were determined. A correlation between amylose leaching and SDS content was established. The granule morphology, crystallization properties, and thermal properties of starches were carried out through scanning electron microscope, X-ray diffraction, and differential scanning calorimetry. The results showed that amylose leaching was associated with SDS formation. The looseness of the starch surface was improved after debranching treatment below the gelatinization temperature while the crystal quality had greater influence on the formation of SDS compared with quantity. After debranching treatment onset temperature, peak temperature, and conclusion temperature of the corn starch increased, while gelatinization temperature range and enthalpy change decreased.

Abstract:Effects of different monochromatic lights (red, yellow, green and blue) on culture morphology and six well known pigments production of Monascus purpureus M9 were investigated in this study. Furthermore, various red light intensities and illumination time on six well known pigments, citrinin production and expression levels of monascus pigments and citrinin biosynthetic gene cluster were examined using HPLC and RT-qPCR. The results showed that red light had the mostly significant effects on the growth and pigments production of Monascus purpureus M9. The optimal illumination time and illumination intensity were 30 min/d and 300 lx. The expression levels of biosynthetic genes, such as mppA/B/D/F, mppR1/R2, MpPKS5, and MpFasA2/B2 were positively correlated with the production of orange pigments, and the expression levels of mppC and mppE were positively correlated with the yields of red and yellow pigments. Moreover, ctnA/D/E/F/G/H/I, orf1/3/4/5, pksCT were positively correlated with citrinin production and ctnR1 was negatively correlated with citrinin production.

Abstract:The strain M28 isolated from Huangjiuqu was identified as Pediococcus pentosaceus and could produce bacteriocins. Bacteriocins had inhibitory effects on Staphylococcus saprophyticus, Cronobacter sakazakii, Brevibacterium casei, Bacillus, and Enterobacter cloacae, which produce biogenic amines in Huangjiu. No biogenic amines were produced by the in-situ fermentation of strain M28. During Huangjiu fermentation, the addition of enhanced strain M28 could significantly reduce the biogenic amines content in Huangjiu, but had little effect on the flavor quality of Huangjiu. Therefore, it can be used as a functional strain for reducing biogenic amines in Huangjiu brewing.

Abstract:In order to study the effects of different yeasts on the fermentation characteristics of Jun-jujube wine, the changes of physicochemical indexes and antioxidant capacities of different kinds of Jun-jujube wine fermented by four Saccharomyces cerevisiae strains (BO213, EC1118, FX10 and RV002) during fermentation were studied by gas chromatography and spectrophotometry. The results showed that the total soluble solid content decreased during fermentation, while the alcohol content increased gradually, among which the alcohol content of RV002 was the fastest-growing group. After 10 days of fermentation, the alcohol content of BO213, EC1118, FX10, and RV002 increased to 11.05%, 11.68%, 10.84%, and 11.89%, respectively. No significant changes in pH values and total acid contents were observed during fermentation. At the end of fermentation, BO213 provided the lowest methanol content. The fusel oils in Jun-jujube wine mainly included n-propanol, isobutanol, and isoamyl alcohol, and isobutanol and isoamyl alcohol had the higher contents. The total fusel oil content increased firstly and then decreased during the fermentation process. At the end of fermentation, BO213 fermented Jun-jujube wine had the lowest total fusel oil content (268.6mg/L). During the fermentation, there was no significant change in the total phenolic content, while the antioxidant capacities gradually increased, and the antioxidant capacities of different Saccharomyces cerevisiae fermented Jun-jujube wines were also different. BO213 fermented Jun-jujube wine had the highest antioxidant capacities. In summary, among the four Saccharomyces cerevisiae, BO213 produced the lowest methanol and fusel oil contents, and exerted the strongest antioxidant capacities, which was the most suitable for the fermentation of Jun-jujube wine.

Abstract:In this study, the effects of different germination time on the main nutrients, polyphenol contents, and antioxidant activities of hulless barley were studied using Walan, 14-946, and Kunlun No.15 hulless barley as materials. The results showed that the contents of total starch, β-glucan, free phenol, bound phenol, total phenol, and free flavonoids decreased in the hulless barley, and the contents of fat, protein, fiber, bound flavonoids, and total flavonoids increased. The germination treatment significantly improved the DPPH radical scavenging capacity of the free extracts and reduced the iron ion reducing ability and the ABTS radical scavenging capacity of the conjugated extracts. The free extracts of germinated blue hulless barley (Walan) had strong antioxidant activities while the conjugated extracts of germinated black granules (14-946) had strong antioxidant activities. Correlation analysis showed that the contents of main nutrients (fat, total starch, fiber, β-glucan) in hulless barley was significantly correlated with contents and antioxidant activities. Therefore, the main nutrients contents could be used to evaluate phenolic contents and antioxidant activities. The antioxidant capacities were positively correlated with the contents of free and bound polyphenols, which could provide a simple method to select the special type of hulless barley varieties. The results showed that germination could change the nutrient, polyphenols contents and antioxidant activities of hulless barley. Therefore, the appropriate color of hulless barley seeds and suitable germination time were important to preserve the bioactive substances of hulless barley and is beneficial to development and utilization of hulless barley resources.

Abstract:The contents of total phenols, total flavonoids, anthocyanins and mineral elements in different parts of pomelo were determined, and the correlation between polyphenols contents and antioxidant activities, such as reduction ability, OH and DPPH radical scavenging ability were explored. The results showed that the total phenols content of each parts of pomelo in descending order were yellow peel, white peel,capsule dressing, pulp, and pomelo seed and the total phenols content in yellow peel was 12.68mg/g. The contents of total flavonoids in different parts were as follows:capsule dressing > pomelo seed > white peel > yellow peel > pulp, which was 1.146mg/g in capsule dressing. The highest content of anthocyanins was found in pulp. Pomelo was rich in K, Ca, Mg, Mn, Na, Fe and other elements. And the mineral elements were mainly concentrated in yellow peel, while were hardly detected in white peel. The reduction abilities of alcohol extracts in different parts of pomelo were as follows:yellow peel > pulp > pomelo seed > white peel > capsule dressing. The scavenging rates of ·OH were as follows:yellow peel > capsule dressing > white peel > pomelo seed > pulp. Alcohol extracts of capsule dressing had the highest scavenging rate of DPPH radical (95.24%). Correlation analysis indicated that, the content of total polyphenols, total flavonoids and anthocyanins had no significant correlations with reducing ability or scavenging rate of DPPH radical(P>0.05), while total polyphenols contents were significantly associated with scavenging rate of OH radical(P<0.05). The content of K, Ca, and Mg had highly significant positive correlations with reducing ability and scavenging rate of OH radical(P<0.01), but no significant correlation with scavenging rate of DPPH radical(P>0.05).

Abstract:Sugar beet pectin (SBP) and fish gelatin (FG) were adopted to prepare the composite film. Glycerol (0.03g/mL) was supplied as the plasticizer. Meanwhile, the effects of different ratios of SBP to FG on moisture content, water vapor permeability, solubility, absorbancy, chromatism values, tensile strength and antibacterial activity of composite films were investigated. With the increasing concentrations of sugar beet pectin (0.01~0.05g/mL), the solubility of the composite film decreased from 95.43% to 66.20%, while the light transmittance increased remarkably. The moisture content, water vapor permeability and tensile strength of composite film (ρ(SBP)=0.02g/mL) were 24.52%, 10.41g·(cm·d·MPa)-1 and 3.09N respectively, which showed relatively great properties. Therefore, this study suggested that SBP-FG complex film has good potential to be used as novel material for edible packaging applications.

Abstract:To study the processing applicability of adding different varieties and types of potato flour on fresh wet noodles, the quality properties of raw flour and cooked flour made by three main potato varieties were analyzed, along with commercially available potato flakes as a control. In this study, based on the properties of rheology, cooking, and texture, effects of potato raw materials on the quality of fresh wet noodles were investigated with wheat flour as a control. The results showed that compared with three different types of potato flour, the raw flour with lower gelatinization degrees and blue values had better cell integrity, and the gluten force of the mixed dough of raw flour and wheat flour was stronger which could decrease the rate of breaking and boiling loss. The noodles made by raw flour and wheat flour had better sensory evaluation, lower rate of adhesiveness, and higher rate of hardness, cohesiveness, springiness, gumminess, and chewiness, which quality was much closer to the wheat flour noodles. Therefore, the raw flour was more suitable for processing potato fresh wet noodles. Comparing with three different varieties of potato flour, it was found that Shabbetti was more suitable as raw material for potato fresh wet noodles. Types of potato flour had more effects on the quality of fresh wet noodles compared with varieties of potato, but varieties of potato also had significant effects on the qulaity of fresh wet noodles. Therefore, it also had certain reference significance to study the applicability of fresh wet noodles processed among different varieties for improving the quality of potato fresh wet noodles.

Abstract:The crude polysaccharide from Amaranthus caudatus L. was extracted by water extraction and alcohol sedimentation method then purified by AB-8 resin. The extraction and purification process was optimized by single factor experiment and orthogonal experiment. Then the antioxidant properties in vitro was measured using hydroxyl radical scavenging activity, superoxide radical scavenging activity and DPPH radical scavenging activity compared with vitamin C. The result showed that optimized extraction condition was ethanol concentration 80%, ratio of solid to liquid (g/mL) 1∶20, extraction temperature 95℃, extraction time 6h. While optimized purification condition was adsorbent concentration 1.00mg/mL, pH value of adsorbent 5, adsorption flow speed 2BV/h, ethanol concentration 25%, and elution flow speed 2BV/h. Under these optimized conditions, the yield of crude polysaccharide was (1.421±0.081)mg/g and the recovery ratio of purification was 44.99%±1.23%. Also the antioxidant detection experiment showed that the crude polysaccharide from Amaranthus caudatus L.performed good antioxidant properties in vitro.