Objective: Differences in the composition of volatile substances in bayberry wine were used to distinguish the process of making bayberry wine. Methods: Two different processes of fermentation and soaking were used to prepare bayberry wine, and gas chromatography-ion mobility chromatography was used to analyze the volatile components of the two bayberry wines qualitatively and quantitatively. Results: A total of 59 kinds of volatile substances were detected and characterized in the two bayberry wines, including 18 alcohols, 19 esters, 9 aldehydes, 6 ketones, and 3 pyrazines and their derivatives, 1 acid, 3 others. The alcohols in fermented bayberry wine were more abundant, while the content of ethanol in soaking type bayberry wine was higher than the fermented type. Moreover, the type and content of esters of the former were superior to the fermented type. Conclusion: The production process of bayberry wine can be distinguished by the type and content of the volatile components within bayberry wine.

采用气相色谱—离子迁移谱比较新品糯米杨梅酒与杨梅酒的挥发性成分,同时进行感官评定.结果表明,杨梅酒的挥发性物质主要有丁酸乙酯、异丁酸乙酯、正己酸乙酯、丙酸乙酯、辛酸乙酯、戊醛和2-甲基丁醛等;糯米杨梅酒的挥发性物质主要有:异戊酸乙酯、戊酸乙酯、乙酸异丁酯、乙酸叶醇酯、乳酸乙酯、丙醛、辛醛、反式-2-己烯醛、3-羟基-2-丁酮和二异丁基酮等.两种样品成分差别明显,糯米杨梅酒的挥发性物质更丰富,感官评分更高.

为解决淀粉工业中淀粉液化液葡萄糖当量(Dextrose Equivalent,DE)值的化学检测方法繁琐复杂问题,研究近红外光谱(near infrared spectroscopy,NIRS)快速检测淀粉液化液DE值的方法.取88个淀粉液化液作为样本,扫描得到近红外光谱图,分为72个初始样本校正集,10个初始样本预测集,剔除6个问题样品,研究了运用多元散射校正(Multiplicative signal correction,MSC)、标准正态变量变化(Standard normal variate,SNV)、平滑(smoothing)、多项式平滑(Savitzky-Golay卷积平滑,SG)、一阶导数(1 st derivative,1D)、二阶导数(2nd derivative,2D)等不同预处理方法和偏最小二乘法(partial least squares,PLS)、主成分回归法(principal component regression,PCR)组合的建模效果.计算分析结果表明:多元散射校正结合一阶导数与偏最小二乘法算法建模的初始模型稳定性和预测能力较好;近红外DE值模型的主成分因子数、交叉验证均方差(RMSEC)、交叉验证决定系数(RC)、预测均方差(RMSEP)、预测决定系数(RP)依次为:3、1.53、0.9723、1.44、0.9746.因此该MRS检测方法快速简便,可用于淀粉液化液DE值的快速检测.

为研究利用傅立叶近红外光谱分析仪(NIRS)快速测定市售榨菜中亚硝酸盐的含量,先取榨菜样品按GB5009.33-2016测定其亚硝酸盐含量,再向榨菜样品中添加亚硝酸钠,制成亚硝酸钠浓度范围为0.122～39.0875 mg/kg,浓度梯度为0.66 mg/kg的60个样本校正集;与10个样本预测集采集对应的傅立叶近红外光谱曲线,将光谱信息与实际测量值相关联,利用TQ analyst建模软件进行计算分析.结果 表明:建模最优预处理方法为一阶微分(1D)与Savitzky-Golay filter滤波平滑的组合预处理;比较分析偏最小二乘法(PLS)与主成分回归法(PCR)的亚硝酸盐样品建立的光谱模型,数据结果显示采用偏最小二乘法(PLS)的亚硝酸盐组分模型稳定性和预测能力更好;内部交叉验正均方差(RSMECV)、交叉验证决定系数(Rc)、外部预测均方根误差(RMSEP)、预测决定系数(Rp)相关系数(r)分别为0.0310、0.9925、0.0141、0.9720、0.9378.经F检验与t检验,与国标所测结果无显著性差异.NIRS检测快速,无损便捷,可用于市售榨菜中亚硝酸盐残留量的定量检测.

论文利用展示在毕赤酵母表面的稻米脂肪酶作为催化剂在正己烷中催化合成乙酸乙酯,考察了稻米脂肪酶的酶活、底物摩尔比、反应温度、反应时间和3A分子筛添加量对合成乙酸乙酯反应的影响.结果表明,在15 mL正己烷体系中,n(乙酸/乙醇,摩尔比)为1.2∶1,稻米脂肪酶的酶活为15 750 U/g,发酵时间为4h,反应温度为40℃,3A分子筛添加质量为8％是合成乙酸乙酯的最佳条件.在此条件下,稻米脂肪酶催化合成乙酸乙酯的转化率达到90.92％.

To investigate the effects of hot air treatment (HAT) on the quality attributes of Indica rice semidry-milling, HAT was applied at various temperatures (45-120 degrees C) and processing times (0-240 min). The changes in grain-surface cracking, moisture absorption rate, damaged starch, rheological properties, microbial decontamination, and texture qualities were evaluated. HAT induced many cracks in the rice grains, shortening the soaking time to reach maximum water content (28%) to 8 min. However, at high temperatures, extending the HAT time slowed the water absorption rate. Under the optimum HAT conditions and soaking time, the total viable counts in the rice flour were similar to those of dry-milled rice flour (10(2)-10(3) cfu/g), with no conforms and few yeasts and molds. The damaged starch content, rheological and texture properties were similar to those of wet-milling. Therefore, an appropriate HAT can shorten the soaking time of the rice and clean it during the milling process. (C) 2017 Elsevier Ltd. All rights reserved.

A rapid detection method of using the near-infrared spectra (NIRS)to determine the concentration of syrup (trehalose,maltose and glucose) in producing trehalose by synthase was established.The 65 NIRS samples of trehalose syrup were divided into a calibration set of 48 samples and a prediction set of 17 samples.Calculation results showed that the first derivative and savitzky-golay filter pretreatment is optimal,and the partial least squares (PLS) was more robust and predictive than the principal component regression (PCR) in building model by TQ analyst.Using PLS,1D and savitzky-golay filter combination pretreatment model could not only reduce the background noise of the spectrum,but also improve the robustness of the model.The RMSEC,Cr and RMSEP,Cp of trehalose syrup showed in order that the trehalose model was 0.188,0.995,0.089,0.989;the maltose model was 0.143,0.997,0.131,0.969;the glucose model was 0.147,0.997,0.094,0.999.The NIRS detection was fast and non-destructive,could be used to detect the composition of the trehalose syrup in producing it by synthase.

利用毕赤酵母表面展示天蓝色链霉菌(Streptomyces coelicolor)海藻糖合成酶(Trehalosesynthesase,TS,EC 5.4.99.16)并研究其酶学性质.人工合成酵母内源壁蛋白(GPI-modified wall proteins,GCW14)与天蓝色链霉菌海藻糖合成酶组合DNA (GCW14-TS),将其亚克隆到pPIC9k载体后转化到GS115酵母菌中,成功构建了pPIC9k-GCW14-TS载体,并将TS展示在毕赤酵母GS115表面,然后对其酶学性质进行研究.发现其在30～45℃温度范围都能发挥作用,最适pH为8.5,K+、Mg2+等金属离子对其有促进作用且重复使用5次后仍然可以保持75％以上的酶活性.该基因工程菌具有海藻糖合成酶固定化酶性质,可用于将麦芽糖转化为海藻糖的产业化生产.

In present study, phase separation of soluble rice protein (SRP) and different polysaccharides were used to create specific structures with various structural and textural properties. The phase behavior and phase separation mechanism of mixtures of SRP and kappa-carrageen/dextran (25 degrees C, pH 7.0 and 0.1 mol/L NaCl) were investigated by means of phase diagram construction, confocal laser scanning microscopy (CLSM) and stress-controlled rheometry. Phase diagrams combined with CLSM indicated that entropic effects of depletion interaction were the main driving force behind the phase separation of soluble rice protein and polysaccharides. Results also demonstrated that electrostatic interaction played an important role in the observed phase separation. CLSM and frequency sweeps revealed the effective association among rice proteins and formation of network-like structures in the mixed systems. These findings suggest that controlled phase separation and gelation of mixed SRP/polysaccharide systems have potential to create rice protein foods with novel textural characteristics. (C) 2015 Elsevier Ltd. All rights reserved.

Corn steep liquor was used as the sole carbon and nitrogen source for recombinant E .coli culture medium.Based on the single factor optimization,three factors of corn steep liquor,MgSO 4 and trace elements were chosen to design the response surface of corn steep liquor medium components.With Box-Behnhen experimental design and response surface analysis,the optimum components of corn steep liquor medium were determined.The results showed that the optimum medium components were 26 g/L for corn steep liquor, 2.1 g/L for MgSO 4 and 7 mL/L for trace elements.Under these con-ditions,the activity of trehalose synthase produced by recombinant E .coli reached 120.5 U/ mL.The experiment proved that this me-dium is feasible,in which corn steep liquor was the sole carbon and nitrogen source of trehalose synthase.

As a professional basic course in master teaching on food science and engineering, teaching content, teaching method, teaching materials and network construction in senior food chemistry are investigated, in order to improve the teaching quality on master teaching.

人工合成酵母菌壁蛋白(GCW14)与稻米脂肪酶(RL)组合基因(GCW14-RL),将其亚克隆到pPIC9k载体后转化到GS115酵母菌中,成功构建了pPIC9k-GCW14-Rlipase载体,并将RL展示在毕赤酵母GS115表面;同时对其酶学性质进行研究,发现其在30～45℃的温度范围都能发挥作用,最适pH为8.0,重复使用5次依然可以保持80％以上的活性.

This paper summarized and compared the characteristics of trehalose synthase (TS) from various bacteria and the research progress on TS gene engineering. The results show that analysis of TS structure and molecular modification are the research hotspots in TS gene engineering.

This paper introduced trehalose produce methods,and summarized and compared the properties of trehalose synthase from various bacteria and the research progress on gene engineering.The results indicated that analyzing trehalose synthase structure and molecular modification would be the main directions of trehalose synthase gene engineering in future.

介绍了食品工厂设计精品课程建设中对课程学习考核方法进行的改革研究情况。研究结果表明,平时小作业有利于及时发现学习过程中存在的问题,有利于化难为易,分解掌握课程学习的难重点,最后提出了存在的问题和建议。

Capsaicin microencapsules were prepared by complex coacervation with gelatin and carboxymethyl cellulose (CMC). The process conditions were optimized by Orthogonal design on the base of single factor test. As wall material concentration (WMC), gelatin/CMC rate(GCR), core/wall rate(CWR) and pH, are 1%, 9:1, 1:1 and 4.5-4.6 respectively, the encapsulation yield is 92.53% and efficiency is 91.23%. The analysis of capsaicin microcapsule showed that water content is 3.12％ and the repose angle is 43.8°. The microcapsule particle and microstructure were valued by scanning electron microscope (SEM). FT-IR spectrum proved that the coacervate is formed successfully.

Popcorn machine was first used to pretreat rice husk and was compared with the following methods,including:3% NaOH;3% NH3.H2O;3% H2SO4;boiled in 5% NH3.H2O;microwave.The main components of the pretreated rice husk were determined and analyzed the rice husk with SEM,and the total sugar content of the rice husk after enzymatic hydrolysis were compared,The results showed that the total sugar content of the rice husk after pretreated increased by 395.55%,177.53%,168.62%,130.16%,50.61%,258.50%,respectively.The blast rice husk,as a by-product of blast rice,was produced with a relative low cost,and did little damage to the environment.So blasting rice husk with an improve popcorn machine is a promising method to industry.

The effect of microwave-assisted NaOH solution to pretreat rice husk was studied with RSM (Response Surface Method). When NaOH concentration; microwave power; irradiation time and solid-to-liquid ratio, are 1.5%; 650 w; 16 min and 1:12 respectively, the rice husk which are treated under such conditions can be hydrolyzed by the enzyme to get 56.24% sugars.

采用复合凝聚法，以明胶和羧甲基纤维素钠（CMC）为壁材，辣椒素为芯材制备辣椒素微胶囊，研究了壁材浓度、壁材比例（明胶／CMC）、芯壁比、凝聚过程中乳液的pH对辣椒素微胶囊包埋产率和效率的影响。通过试验确定了辣椒素微胶囊制备的最佳工艺条件为：壁材浓度1％，壁材明胶与CMC之比9：1，芯材与壁材的添加量比例1：1，凝聚过程中乳液的pH值为4．6。

Using additives to prevent retrogradation together with traditional Chinese fermentation technology for rice noodles and the steam sterilizing technique used in the preparation of Japanesewudonoodles, we have developed a novel processing technique which will be discussed in this report. The major changes in rice compositions during fermentation were compared, and the effects of various anti-retrogradation additives on the freshness of instant rice noodle during storage were also measured. The results showed that rice noodles produced by fermentation have a better texture and flavor than those which are not fermented; products which have been wrapped without the addition of any preservatives but which have been steam-sterilized at 90-95 °C for 30-25 min can be stored for 24 months without any deterioration; however, additives such as plant oil, konjac powder and potato starch etc. prevent retrogradation and insure that instant rice noodles remain fresh during storage; β-amylase has been found to be the most effective reagent in this respect.