Abstract:Food hygiene concerns the health of the general public and has always been a hot issue in society. With the rapid development of wine industry in China, consumers are paying more and more attention to domestic wines. Wine hygiene as a key factor of product quality not only influences the healthiness of wares, but also affects reputation and brand rise of Chinese Wine Industry. Wine hygiene involves the whole process of raw material production, processing, product storage, transportation and marketing, and covers all measures taken to ensure the wine safety, usefulness and soundness of wine. The quality and safety risk of wine mainly consists of two parts, one is the safety of grape raw materials, the other is the safety of wine during making and processing. In the process of wine-making, in order to achieve the active and accurate control of wine quality, it is necessary to use the principle of HACCP, through hazard analysis and critical control points, take the corresponding prevention and control measures. In addition, enterprises should also strengthen the organization and management of hygiene, such as setting up food safety team, paying attention to the cleaning and disinfection of the production environment, ensuring the health of employees and providing appropriate training. Based on the current standards and production practice, this study elaborated wine hygiene issues and its safety management (quality and safety risk, hazard identification principle, enterprise implementation method, cleaning and disinfection), so as to provide reference for normalized production of wine and fruit wine enterprises.

Abstract:Fucoxanthin is a kind of marine allenic carotenoid with specific structure, which has several biological properties, including anti-oxidation, anti-cancer, anti-obesity and anti-diabetic, etc. It has high nutritional and health value. At present, it has become one of the hot issues in the research and development of marine food nutritional factors. The sources and extraction methods of fucoxanthin, the metabolic and absorption pathways, stability and safety, and other physiochemical properties are summarized, and the functional properties of fucoxanthin, such as anti-oxidation, anti-cancer, anti-obesity, anti-diabetic, and anti-photodamage, are described in depth. The application in food, especially the significant anti-obesity and anti-diabetic activity of fucoxanthin has been thoroughly explained and analyzed. Fucoxanthin mainly regulates mitochondrial uncoupling protein 1 to avoid excessive fat accumulation. In addition, fucoxanthin and its metabolites regulate the expression of fat genes to realize the anti-obesity effect. The anti-diabetic activity is mainly complied by directly down-regulating the expression of adipocyte mRNA or up-regulating the glucose carrier on the mouse skeletal muscle to reduce blood sugar and increase the content of insulin in plasma, which can effectively regulate the blood sugar levels. These information might provide theoretical references for fucoxanthin researchers and further development and utilization of fucoxanthin in the food industry.

Abstract:Fucoidan is a water-soluble sulfated heteropolysaccharide, a pure natural polysaccharide of marine uniquely derived from brown algae such as kelp. This article summarized the physicochemical properties of fucoidan such as the source, extraction, chemical structure. And its effects on immune regulation, anti-tumor, anti-oxidation, anti-coagulation and thrombosis, hypolipidemic, anti-bacterial, anti-viral, anti-arthritis, prevention gastric ulcer, neuroprotection, regulation of fat metabolism, alleviation of diabetic complications, regulation of bone metabolism, protective effect of the intestinal barrier function, promotion of wound healing, anti-aging and other functional characteristics were elucidated. The research progress and application of fucoidan in foods in Japan, the United States, South Korea, China and other countries were elaborated, which had great value for the further development of fucoidan in the health industry.

Abstract:Using pea protein as the raw material, three modification treatments including extrusion, phosphorylation and extrusion-phosphorylation combined treatment had been studied, the content of disulfide bonds, secondary structure content, subunit composition, surface hydrophobicity, solubility, water holding capacity, oil holding capacity, emulsifying activity and emulsifying stability of pea protein after different treatments were analyzed. The results showed that the structure and functional properties of pea protein were changed under different modification treatments. Compared with extrusion treatment and phosphorylation treatment, extrusion-phosphorylation combined treatment had the most obvious effect on the physical and chemical properties of pea protein. In comparison with unmodified pea protein, the content of disulfide bond of the pea protein modified by extrusion-phosphorylation combined treatment increased by 26.25%, the content of β-sheets increased by 15.06%, and β-turn content reduced by 9.85%. The contents of legumin A and legumin B in subunit composition were also decreased, and surface hydrophobicity increased by 101.95%. The solubility, oil holding capacity, emulsifying activity and emulsifying stability of pea protein treated by extrusion-phosphorylation combined treatment were significantly higher than those of unmodified pea protein (P<0.05), while the improvement effect of single extrusion treatment and phosphorylation combined treatment on the functional properties of pea protein was not as good as that of extrusion-phosphorylation combined treatment, especially, extrusion treatment decreased the solubility of pea protein.

Abstract:Changes in physicochemical properties and in vitro digestibility of native whole tartary buckwheat flour (N-T) were studied after heat-moisture treatment (HM-T), heat-moisture-enzyme treatment (HM-E-T), heat-moisture-microwave treatment (HM-M-T), or heat-moisture-citric acid treatment (HM-C-T). The results showed that the contents of total dietary fiber and amylose in whole tartary buckwheat flour increased significantly after treatment (P>12122asd0.05), among which HM-E-T was the most effective, and seconded by HM-C-T. Differential scanning calorimetry analysis indicated that the viscosity of tartary buckwheat powder decreased significantly and the phase transition peak disappeared after treatment. The results of X-ray diffraction showed that the starch after HM-T was still type A, and which was converted to A+B+V polymorph starch after HM-E-T. While the starch after HM-M-T and HM-C-T lost the original crystal structure, and the relative crystallinity of starch decreased from 23.0 (N-T) to 20.9 (HM-T), 18.4 (HM-E-T), 12.6 (HM-M-T) and 10.6 (HM-C-T), respectively. Images from scanning electron microscopy and laser confocal electron microscopy displayed that the microstructure of the whole tartary buckwheat flour changed in varying degrees, and the protein and starch were compounded in a certain extent. In vitro digestion assay showed that the content of resistant starch in whole tartary buckwheat flour increased from 9.69 (N-T) to 11.49 (HM-T), 14.12 (HM-E-T), 11.97 (HM-M-T), 13.01 (HM-C-T), respectively. And the estimated glycemic index (eGI) decreased in varying degrees:57.85 (N-T)>56.03 (HM-T)>55.65 (HM-M-T)>55.18 (HM-C-T)>50.22 (HM-E-T). In particular, HM-E-T had the greatest effect on reducing the eGI value of whole tartary buckwheat flour. Therefore, the combined heat-moisture treatment might more effectively reduce the postprandial grain blood glucose generation index (GI) than HM-T, and the whole tartary buckwheat flour after HM-E-T could be used as an ideal raw material for low GI food.

Abstract:Wheat bran is a natural and renewable agricultural by-product. Among them, xylan is the main component of non-starch polysaccharides in wheat bran and has excellent physicochemical properties and physiological activities. Wheat bran is mostly used as a raw material for other cheap products such as vinegar, soy sauce or feed, resulting in a waste of resources. Xylan was prepared by different gradient concentrations of ethanol from wheat bran high-temperature cooking liquor and four precipitation fractions were obtained, which were EXy40, EXy60, EXy80 and EXy90. Monosaccharide compositions, relative molecular weight and infrared spectrum of four kinds of xylan were determined. Moreover, effects of enzymatic modification on the in vitro antioxidant activities of xylans were investigated. As a result, the relative molecular weight distribution of the four xylan components was narrow and the polydispersion coefficient was small. The in vitro antioxidant activities of the four xylan components were significantly enhanced after enzymatic hydrolysis. The scavenging effect on hydroxyl radical was improved, and the removal rate of EXy40, EXy80 and EXy90 could reach more than 97%. This study might provide a certain theoretical basis for the comprehensive development and utilization of wheat bran and the in-depth study of the structure-activity relationship of xylan extracted from wheat bran.

Abstract:Black-grained wheat bran, as the research subject, was processed by extrusion and microwave-extrusion processing techniques to extract water-soluble and water-insoluble pentosans, and ion chromatography, high performance liquid chromatography and rheometer were used to analyze the changes in the composition and physicochemical properties of pentosans under different processing conditions. After treatment with extrusion or microwave-extrusion, the results showed that the yields of water-soluble pentosans were increased, while the yields of water-insoluble pentosans decreased, and the yields of total pentosans were increased from 5.76% to 6.43% and 11.32%, respectively. The monosaccharide of pentosans consisted of arabinose, xylose, glucose and trace of galactose. Extrusion or microwave-extrusion treatment increased the glucose content, gradually decreased the branch degree of water-soluble pentosans and gradually increased the branch degree of water-insoluble pentosans. The relative molecular mass and viscosity of pentosans gradually decreased following the processing technology, and the content of bound ferulic acid was increased significantly. The study showed that using extrusion and microwave-extrusion processing technology to treat black-grained wheat bran could contribute to increase the yields of pentosans, increase the content of water-soluble pentosans, and further improve the physical and chemical properties of pentosans.

Abstract:Partially hydrolyzed guar gum (PHGG) as a soluble dietary fiber contributed to maintaining the balance of metabolism. However, the protective effect and potential mechanism on glucose and lipid metabolic disorders were still unclear. In this study, regulation of PHGG on homeostasis and intestinal environment was elucidated in a mouse model of insulin resistance, which was established by feeding a high-fat and high-sugar diet (HFSD) for 16 weeks. The mice were further tested for glucose tolerance,serum biochemical indicators, fat morphology, intestinal short-chain fatty acids and related mRNA expression, to investigate the regulation of PHGG on the glucose and lipid metabolism homeostasis and intestinal environment of model mice. The results showed that PHGG administration not only decreased growth rate of body weight and fasting blood-glucose level, but also improved glucose tolerance and insulin sensibility in HFSD-fed mice. Serum triglyceride, total cholesterol, low-density lipoprotein cholesterol, and free fatty acid were decreased by 21.56%,32.67%, 25.66% and 22.91%, respectively, while adipose tissue pathologic morphology was depleted in HFSD-fed mice. Moreover, PHGG supplementation increased butyric acid in cecal by 7.14 times compared with the model group, while glucagon-like peptide-1 was improved and recovered to 67.76pmol/L in HFSD-fed mice. Quantitative PCR results indicated that expression of G Protein-Coupled Receptor 43 (GPR43) was increased by 63.30% after PHGG supplementation than that of the model group. In conclusion, PHGG might affect the secretion of adiponectin and insulin by regulating short-chain fatty acids, thus improving the disorder of glucose and lipid metabolism caused by HFSD. The results suggested that PHGG could be used as functional food supplement for the delay or prevention of glucose and lipid metabolism disorder.

Abstract:To explore the effect of addition of exogenous amino acids on Brevibacillus laterosporus S62-9 (BL) secreted Brevilaterin, the antibacterial activity of BL fermentation broth and the composition change of Brevilaterin were analyzed by agar diffusion method and high performance liquid chromatography, respectively. The results showed that the addition of L-valine, L-methionine and 2-oxo-3-methyl-butyric acid could increase the antibacterial activity of the fermentation broth, and the maximum antibacterial diameter could increase by 18.08%. Furthermore, the addition of exogenous amino acids could also change the components of Brevilaterin. The addition of L-methionine could induce BL only to secrete Brevilaterin B and C, and the relative ratio between the two was reversed. The addition of L-valine or 2-oxygen-3-methyl-butyric acid also promoted BL to secrete a variety of new components. In conclusion, adding exogenous amino acids could effectively improve the antibacterial activity of the fermentation broth and even change the components of antimicrobial peptides, which might provide a theoretical foundation for the artificial regulation of microbial synthesis of novel and efficient antimicrobial peptides.

Abstract:Almond which enriched with nutrients are considered as a high-quality nut protein resource. In order to extend its application field, this experiment, using almond protein isolate (API) as the research object, choosing its foaming property as the observation index, was aimed to explore the effect of biological enzymatic treatment on its foaming properties. The results showed pepsin enzymolysis treatment decreased the size, the molecular weight (10~25kDa) and potential value (-20.06) of API hydrolysate, and increased the surface hydrophobicity. It meant that pepsin enzymatic treatment could significantly improve the foamability and foaming stability of API. On this basis, the API after enzymatic hydrolysis for 180min (almond protein isolate hydrolysates, APIH180) was taken as a foaming agent. When the concentration of APIH180 was 20%, both the appearance and taste of the cake were improved compared with the whole egg cake. But when the concentration of APIH180 exceeded 40%, there was an obvious loss of quality in the cake. Shortly, the cake could perform well with good foaming ability when the dosage of APIH180 ranged from 20% to 40%. This study might expand new ideas for the development and utilization of almond protein and then enrich the application theory and technology of plant-based protein resources.

Abstract:Monolithic material sorptive extraction (Mono Trap) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) method was used to extract and analyze the odor-active compounds of high-salt liquid-state fermented soy sauce. Mono Trap type, extraction temperature and extraction time were optimized by orthogonal design methods in order to establish the Mono Trap-GC-O-MS method. The optimal extraction parameters were determined as follows:10mL of sample were subjected to extraction at 50℃ for 60min using Mono Trap RGC18-TD. The overall accuracy and repeatability of the experiment was satisfactory. The Mono Trap-GC-O-MS and SPME methods were used to analyze and compared the odor active compounds of high-salt liquid-state soy sauce. For Mono Trap method, a total of 56 odor-active compounds were identified from soy sauce, including 9 alcohols, 5 ketones, 7 aldehydes, 9 esters, 6 furans, 3 phenols, 10 pyrazines, 2 organic acids, 4 sulfur compounds, and 1 other compound. For SPME method, 55 odor active compounds were detected, and the content of these compounds were lower than that of the Mono Trap method. Compared with SPME method, the Mono Trap method had the characteristics of large amount of extracted compounds, simple operation, and high recovery rate. It had certain advantages in the extraction of odor components of soy sauce, and was expected to become one of the research methods for the analysis of odor-active components of soy sauce in the future.

Abstract:In order to improve the comprehensive utilization of Hippophae rhamnoides fruit pomace, a method for enrichment of the triterpene acids from Hippophae Rhamnoides fruit pomace was established by the octadecylsilyl (ODS) decompression elution, and the type of the triterpene acids were identified by high performance liquid chromatography quadrupole-time-of-flight tandem mass spectrometry (HPLC-Q-TOF-MS/MS). Meanwhile, the α-glucosidase inhibitory affection of triterpene acids was evaluated in vitro. The results showed that the concentration of triterpene acids increased from 10.20% to 75.01%. The results of HPLC-Q-TOF-MS/MS showed that 11 kinds of pentacyclic triterpenoids in the component with the highest triterpenoid acid content were identified, including alphitolic acid, maslinic acid, crosolic acid, oleanolic acid, ursolic acid and their derivatives. The inhibitory experiment of α-glycosidase showed that the IC50 of the component with the highest triterpenoid acid content was (0.040±0.160) mg/mL, and the activity was significantly higher than the positive control acarbose, indicating triterpene acid from Hippophae Rhamnoide fruit pomace had the potential to reduce the postprandial blood glucose levels of diabetic patients. This study confirmed that ODS decompression elution method was an efficient triterpene acid enrichment method, which could provide certain theoretical basis and data support for the comprehensive utilization of triterpene acids from Hippophae Rhamnoide fruit pomace.

Abstract:To study the characteristics of differential scanning calorimetry (DSC) of freeze-dried goat milk and guide the production and processing of goat milk, the fractionation of raw goat milk was carried out by means of centrifugal separation, isoelectric point sedimentation and filtration. The fractionation components, such as skimmed goat milk, cream, whey and caseins, were turned into powder after vacuum freeze-drying for 48hours. The freeze-dried samples were scanned by differential scanning calorimeter to obtain and analyze the DSC thermal phase diagram. The results from DSC thermal phase diagram of the goat milk and each fraction showed two endothermic peaks related to fat melting, one endothermic peak related to melted protein denaturation, one complex exothermic peak produced by lactose melting, one glass transition temperature T′g induced by lactose, one glass transformation temperature T″g caused by casein. All above-mentioned thermal transformations were not isolate and could not be observed in a single component, which was due to the phenomena of mutual masking, superposition and delay existed among different components. After the whole milk powder was fractionated into cream and skimmed milk powder, the glass transition temperature of lactose and the endothermic melting of fat were changed. After the fractionation of skimmed milk powder into whey and casein, the glass transition temperature, heat absorption of protein denaturation and other indexes were also changed. The DSC could be used as a tool to study and evaluate the physical properties of freeze-dried goat milk powder and to identify the milk components, the crystal and content of cream, the types of milk protein, and skimmed or not. These results might provide theoretical support to explain the unique characteristics, functions and commercial value of freeze-dried goat milk powder products.

Abstract:The effects of dissolved solids on the hardness and viscoelasticity of soft rice were studied in comparison with that in japonica rice and glutinous rice. The mass fraction of dissolved solids of the soft rice was 11.85%, which was significantly higher than that of japonica rice and glutinous rice, and was positively correlated with rice elasticity (P<0.05). Compared with those in japonica rice and glutinous rice, the amylose-amylopectin ratio in dissolved solids of soft rice was the lowest, which was conducive to the formation of continuous gel network structure. In addition, the proportion of short chains with a range of 6-12 in dissolved starch of soft rice was the highest among all varieties tested, giving soft rice better viscoelasticity. The results of texture and rheological analysis showed that the hardness increased, while the viscosity-hardness ratio and elasticity decreased of soft rice after removing the dissolved solids. The results of scanning electron microscope found that rice surface was rough, uneven and pertusate after removing dissolved solids. The fishnet-shaped hole of soft rice could support the rice grains, causing better elastic quality. In conclusion, the differences in the content, composition, molecular structure and distribution of dissolved solids on rice surface might be the main reasons for the low hardness and good viscoelasticity of soft rice.

Abstract:In order to clarify the difference and its change rule of the contents of main flavor compounds in base Laobaigan Baijiu among production batches, statistical analysis was used to analyze the contents of the main flavor compounds in the 2573 batches of the base Laobaigan Baijiu produced by Sanpaijing technology and Laowuzeng technology throughout 2016. Using partial least square discriminant analysis, it was found that the differential compounds in the base Baijiu of Sanpaijing and Laowuzeng were ethyl lactate, ethyl butyrate, ethyl hexanoate, ethyl acetate, isopentanol and 1-propanol, among which the contents of ethyl lactate and 1-propanol were higher in bas Baijiu of Sanpaijing, and others were higher in base Baijiu of Laowuzeng. The contents of ethyl lactate and ethyl acetate in different types of base Baijiu with same brewing process were significantly different. From April to December, the trend of main esters and aldehydes contents in Sanpaijing and Laowuzeng base Baijiu was increase at first and then decrease, while the changes of alcohols of base Baijiu was not obvious. Correlation analysis showed that the contents of acetaldehyde and acetal, ethyl lactate and total esters showed strongly positive correlations in the two base Baijiu. These findings pointed out the direction of quality control and process optimization in the productive process of Laobaigan Baijiu, and laid the foundation for the company to optimize the production design and improve production quality.

Abstract:In order to improve the efficiency and quality of raw wheat koji fermentation, basing on the traditional production technology of Caobao koji, the raw wheat was cultured and made into imitated Caobao koji with modern temperature and humidity control technology. The enzyme activity and community structure of the two kinds of koji, the physicochemical index and flavor substance content of Huangjiu brewed by the two kinds of koji were compared. Results showed that the enzyme activity of imitated Caobao koji was higher than that of control block koji. And the bacterial community structure was comparable with that in the control block koji, while the relative abundance of fungi in different genera was different.The physical and chemical indexes of Huangjiu fermented by imitated Caobao koji or control block koji had the same changing trend.The alcohol content and amino nitrogen of the Huangjiu brewed with imitated Caobao koji were increased by 4.7% and decreased by 9.6% than those of the control block koji, respectively. And the changing trends about the content of total acid and reducing sugar in both groups was same. The alcohol and ester flavor substances were increased 51.06mg/L and 18.27mg/L than those in the control block koji, respectively.There was no significant difference between aldehydes and acids.Principal component analysis showed that the fermentation performance of imitated Caobao koji was similar to that of control block koji,and the main reason for the significant difference in flavor composition between imitated Caobao koji and control was the addition of cooked wheat koji.

Abstract:In order to study the effect of diverse pretreatments on the aroma quality of dried Kumaiti apricots, different temperatures (40℃, 60℃ and temperature change in stages), maturities (green and yellow ripening), cutting treatments (slicing and non-splitting), NaHSO 3 treatment (NaHSO 3 treatment and non-NaHSO 3 treatment), and blanching treatment (blanching and not blanching) were used to dry apricot. Samples were collected at different loss points (early, middle and late stages). Gas chromatography-mass spectrometer (GC-MS) was used to qualitatively and quantitatively analyze the main aroma compounds (β-ionone, α-terpineol, β-cyclocitral, dihydroactinidiolide, geraniol, linalool) in dried Kumaiti apricot. The results showed that:at the later stage of drying, the contents of α-terpineol, geraniol and linalool in temperature change stages were significantly higher than those at the other two temperatures (P<0.05). Except for β-ionone, the contents of the other five aroma substances in the yellow ripening stage were significantly higher than those in the green stage (P<0.01). The geraniol content in the cutting treatment was significantly higher than that in the non-cutting treatment (P<0.05), while the other five aroma substances were extremely remarkably higher than those in the non-cutting treatment (P<0.01). The content of β-ionone in samples without NaHSO 3 treatment was significantly higher than that in NaHSO 3 treated samples (P<0.05). The contents of β-cyclocitral, dihydroactinidiolide and geraniol in samples without NaHSO 3 treatment were significantly higher than those in NaHSO 3 treated samples. The contents of β-cyclocitral and β-ionone in blanching samples were significantly higher than those in non scalded samples (P<0.05). The contents of dihydroactinidiolide in blanching samples were extremely significant higher than those in non scalded samples (P<0.01). In summary, it suggested that Kumaiti apricot should be dried by stage temperature change, high maturity, cutting, sulfur free and blanching, so as to obtain high-quality dried apricot with better flavor.

Abstract:Browning is one of the vital factors that deteriorate the quality of juice. In this study, the natural browning process of NFC cloudy apple juice was simulated during short-term storage at 4℃ and 20℃ in an unsealed and incompletely airtight state, and the changes in nutrition and flavor of cloudy apple juice during browning were analyzed. The results showed that the degree of browning during storage of NFC cloudy apple juice was affected by storage temperature and time directly. At the both two storage temperatures, the color of the cloudy apple juice was continuously deepening, and the contents of total phenol and vitamin C were gradually decreasing with the prolonged storage time. The decrease of soluble solids content and the increase of titratable acid led to a decrease in the sugar-acid ratio. Among them, the speed of juice quality deterioration relatively fast at 20℃ storage. However, at 4℃ storage, the quality change was not obvious at the initial stage of storage, which obviously accelerated at the later stage of storage. In the early stage of storage, the volatile flavor compounds of NFC cloudy apple juice, such as aromatic compounds and nitrogen oxide compounds decreased. However, in the later stage of storage, hydrocarbons, inorganic sulfides, alkanes and aliphatic substances gradually increased. Correlation analysis of browning and the quality indicators of cloudy apple juice showed that the degree of browning had a greater correlation with the taste and volatile flavor of cloudy apple juice at cold storage, while it had a greater correlation with the nutrient contents at room temperature storage. This study could enrich the juice storage mechanism and provide theoretical reference on study and control quality change of cloudy apple juice during processing and short-term storage after opening.

Abstract:Osmotic treatment combined with hot air drying was used in this study for improving the quality of preserved peaches, and its effect on the drying characteristics was assessed. The results showed that compared with direct drying, osmotic treatment could shorten the drying time and improve the drying efficiency by removing the most free water before drying. In addition, the physicochemical qualities of preserved peaches treated by osmosis were better than that of direct drying. Preserved peaches of osmotic treatment presented fresh color, low hardness, and the higher vitamin C content. Moreover, total phenol contents, antioxidant capacities, and microstructure of preserved peaches treated by osmosis were also better maintained. Above effects were more obvious in the vacuum osmotic treatment. The correlation analysis indicated that hardness was extremely significant negative correlated with vitamin C content and L* value were obtained. Vitamin C content was extremely significant positive correlated with L* value and significant positive correlated with ferric reducing antioxidant power (FRAP) and DPPH· scavenging capacity. Total phenol content was extremely significant positive correlated with FRAP and DPPH· scavenging capacity. FRAP was extremely significant positive correlated with DPPH· scavenging capacity. The clustering analysis indicated that three groups samples were divided into two categories, direct drying and atmospheric osmotic treatment as one category, and vacuum osmotic treatment as one category. The physicochemical qualities were divided into three categories, hardness as one category, L* value and vitamin C content as one category, total phenol content, FRAP and DPPH· scavenging capacity as one category. Therefore, vacuum osmotic treatment combined with hot air drying could effectively shorten the drying time and improve the quality of preserved peaches, which was a suitable processing method for preserved peaches.