Abstract:Twenty-nine Lactobacillus Plantarum strains potentially useful in the development of a functional ready to drink rice beverage were screened for amylolytic activity by investigating their capacities to utilize rice starch, using the known amylolytic L. plantarum A6 as a reference strain. Among these strains, 21 were capable of degrading rice starch, 10 showed extracellular amylase activity greater than 0.30 μ Units /ml. The microbial growth, titratable acidity, pH, reducing sugars and organic acids were measured respectively. Only 4 strains were able to grow substantially in the liquid medium, reaching maximum cell count after 12 h fermentation (7.0-10.6 log cfu /ml), with a pH below 4.5. Lactic acid was produced in amounts ranging from 5.98 mg/ml to 8.16 mg/ml and acetic acid ranged between 3.47mg/ml to 5.90 mg/ml. Some strains produced more acetic acid than lactic acid between 12- 24 h of fermentation. L. Plantarum Z4 showed highest residual reducing sugars utilisation content. Two of the strains tested (L. plantarum Z4 and L. plantarum CS) that showed the highest growth and amylase activity were recommended suitable for further studies and the development of a fermented rice beverage.

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	1. Screening of Amylolytic Lactic Acid bacteria for Rice Starch
	Nalwoga Mariam,Liu Xiaoming,Zhang Qiuxiang,Zhang Hao,Chen Wei
	Food Science and Technology 26 February 2013
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	Abstract:Twenty-nine Lactobacillus Plantarum strains potentially useful in the development of a functional ready to drink rice beverage were screened for amylolytic activity by investigating their capacities to utilize rice starch, using the known amylolytic L. plantarum A6 as a reference strain. Among these strains, 21 were capable of degrading rice starch, 10 showed extracellular amylase activity greater than 0.30 μ Units /ml. The microbial growth, titratable acidity, pH, reducing sugars and organic acids were measured respectively. Only 4 strains were able to grow substantially in the liquid medium, reaching maximum cell count after 12 h fermentation (7.0-10.6 log cfu /ml), with a pH below 4.5. Lactic acid was produced in amounts ranging from 5.98 mg/ml to 8.16 mg/ml and acetic acid ranged between 3.47mg/ml to 5.90 mg/ml. Some strains produced more acetic acid than lactic acid between 12- 24 h of fermentation. L. Plantarum Z4 showed highest residual reducing sugars utilisation content. Two of the strains tested (L. plantarum Z4 and L. plantarum CS) that showed the highest growth and amylase activity were recommended suitable for further studies and the development of a fermented rice beverage.
	TO cite this article:Nalwoga Mariam,Liu Xiaoming,Zhang Qiuxiang, et al. Screening of Amylolytic Lactic Acid bacteria for Rice Starch[OL].[26 February 2013] http://en.paper.edu.cn/en_releasepaper/content/4523495


	2. Overexpression of Thioredoxin Reductase Gene TRR1 in Saccharomyces cerevisiae
	CONG Wenrong,CHEN Jingyu
	Food Science and Technology 15 February 2013
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	Abstract:Thioredoxin reductase 1 (Trr1p) is one of the most important parts in the antioxidative system of Saccharomyces cerevisiae. It plays a significant role in maintaining cells' redox state. In this study, according to the oxidative stress tolerance mechanism, thioredoxin reductase gene TRR1 was cloned onto vector pYES2 to generate recombinant plasmid pYES2-trr1, by which TRR1 gene was overexpressed in S. cerevisiae. The effects of TRR1 gene overexpression were investigated under oxidative stress induced by H2O2 or menadione. The results showed that TRR1 gene overexpression could apparently enhance antioxidative ability of S. cerevisiae.
	TO cite this article:CONG Wenrong,CHEN Jingyu. Overexpression of Thioredoxin Reductase Gene TRR1 in Saccharomyces cerevisiae[OL].[15 February 2013] http://en.paper.edu.cn/en_releasepaper/content/4520837

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	3. Aggregation and adhesion properties of 22 Lactobacillus strains
	Hanli Yu,Yanfeng Tuo,Lianzhong Ai,Zhengjun Wu,Wei Chen,Benhen Guo
	Food Science and Technology 24 December 2012
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	Abstract:In this paper, the auto-aggregating, co-aggregating, hydrophobicity and adhering abilities of 22 Lactobacillus strains belonging to different species were assessed. There was no correlation between auto-aggregation and adhesion of the strains belonging to different species, while there was positive correlation (P<0.05) between auto-aggregation and adhesion of the strains belonging to same species. After treating by guanidine HCl, the auto-aggregating and adhering abilities of some Lactobacillus strains decreased, indicating that surface-bound protein and other macro-molecular played role in the adhering and auto-aggregating abilities. The strains Lactobacillus plantarum 20 and 66 had higher adhdsion and coaggregation abilities should be further studied for their probably probiotic properties. Aggregating, co-aggregating and adhering abilities of Lactobacillus strains could be just used as the preliminary criteria for selecting strains having probiotic potential.
	TO cite this article:Hanli Yu,Yanfeng Tuo,Lianzhong Ai, et al. Aggregation and adhesion properties of 22 Lactobacillus strains[J].


	4. Effect of microwave on activity and confornation of proteases
	Bian Rongxia ,Xiaoming Liu,Daming Fan,Jianxin Zhao,Hao Zhang,Wei chen
	Food Science and Technology 20 December 2012
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	Abstract:The use of microwave in food-grade proteases remains limited. This study explored the mechanism through which microwave treatment affects protease activity. Different proteases had various degrees of resistance to microwave, and listing from the strongest to the weakest, the proteases studied were papain, alcalase, bromelain, pepsin, trypsin, flavourzyme, and neutrase. During the microwave treatments, protease activity of papain did not change dramatically through the treatments up to 900 W. On the other hand, the activity of alcalase dropped 75 % at a microwave power of 100 W. In general, with increasing microwave power and length of treatment, protease activity and the α-helix content of the enzymes decreased, and the change in the fluorescence spectra became more obvious. The results indicated that microwave has different influence on the proteases, and microwave has the potential for application in the enzymatic hydrolysis of food.
	TO cite this article:Bian Rongxia ,Xiaoming Liu,Daming Fan, et al. Effect of microwave on activity and confornation of proteases[OL].[20 December 2012] http://en.paper.edu.cn/en_releasepaper/content/4505870


	5. Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage
	YU Yong,LIN Yi,HE Jingsong,ZHU Songming
	Food Science and Technology 07 October 2012
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	Abstract:The stability of anthocyanin (Cy3Gl) and ascorbic acid (AA) of high pressure processed Chinese bayberry juice during storage at temperature of 4°C and 25°C was investigated. Chinese bayberry juice was processed at pressure levels of 400, 500, 600 MPa at room temperature for a constant treatment time of 10min. During processing more than 98% and 96% retention of Cy3Gl and AA content was observed for all pressure treated samples. The degradation kinetics of processed samples followed first order kinetics during storage. The Cy3Gl and AA content of juice processed by high pressure were more stable during storage compared to those of the untreated control juice. There is a significant correlation between Cy3Gl and AA content (p<0.01).
	TO cite this article:YU Yong,LIN Yi,HE Jingsong, et al. Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage[OL].[ 7 October 2012] http://en.paper.edu.cn/en_releasepaper/content/4489902


	6. Chemical compositions and nutritional quality of muscle and processing by-products of Antarctic krill (Euphausia superba)
	LI Shujing,Jiang Qixing,Xia Wenshui
	Food Science and Technology 30 June 2012
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	Abstract:Chemical compositions, amino acid, fatty acid profiles, mineral contents, muscle proteins compositions in muscle and processing by-products from Antarctic krill (Euphausia superba) were studied and compared to freshwater prawn (Macrobrachium nipponense) and penaeid shrimp (Metapenaeus ensis). Processing by-products of krill reached 65.7% to the total weight. Crude protein contents were 17.4% and 11.7% in muscle and by-products from krill. Krill proteins had higher content of essential amino acids (EAAs) as well as higher ratio of EAA/TAA than the others. The EAAs constituted 42% and 37% of TAAs in muscle and by-products, respectively. Krill processing by-products contained higher level of total lipid (3.3%) and polyunsaturated fatty acids constituted 34% of fatty acids with a high level of DHA (19.08%) and EPA (10.02%). Sodium dodecylsulfate - polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that myosin heavy chain (MHC) and actin were the major proteins in muscle and varied with the species. The intensity of MHC band was least in krill.　Additionally, krill meat was a good source of iron, zinc, calcium, selenium and copper. Thus, Antarctic krill was a edible shrimp of high nutritional value, which deseve exploitation and utilization. Krill processing by-products may serve as a useful source of protein, oil and flavorants in food formulations.
	TO cite this article:LI Shujing,Jiang Qixing,Xia Wenshui. Chemical compositions and nutritional quality of muscle and processing by-products of Antarctic krill (Euphausia superba)[OL].[30 June 2012] http://en.paper.edu.cn/en_releasepaper/content/4483723


	7. Effect of dynamic high-pressure microfluidization on the properties and structure of maize amylose
	TU Zongcai,YIN Yuebin,WANG Hui,CHEN Lili,ZHANG Peng,KOU Yu,ZHANG Lan
	Food Science and Technology 28 May 2012
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	Abstract:Maize amylose-water suspension (6%,w/v) was subjected to single-pass dynamic high-pressure microfluidization treatment (DHPM) at 80, 120, 160, and 200 MPa, and changes in the morphology, structure and some physicochemical properties were investigated with native maize amylose as a control sample. Laser scattering measurements of particle size demonstrated microfluidization treatment at 80Mpa showed a slight decrease in mean diameter, while a significant increase in granule size was observed at 120 MPa. SEM analysis showed that the surface appearances of maize amylose were altered and the starch granules were partly gelatinized after DHPM treatment. The physicochemical properties of microfluidized maize amylose showed light transmittance and swelling power increased, while solubility decreased, and no significant change in the freeze-thaw stability. The texture profile analysis of the starch gel that had been treated with high pressure presented higher hardness and adhesiveness and lower cohesiveness and springiness. DSC analysis showed a decrease in gelatinization temperatures (To, Tc) and gelatinization enthalpy (ΔH) upon high pressure treatment. The DHPM treatment did not change the X-ray diffraction patterns but decreased the crystallinity with increased pressure. The disruption of crystalline order within the granule was also observed by FTIR measurement.
	TO cite this article:TU Zongcai,YIN Yuebin,WANG Hui, et al. Effect of dynamic high-pressure microfluidization on the properties and structure of maize amylose[OL].[28 May 2012] http://en.paper.edu.cn/en_releasepaper/content/4479915


	8. Study of Disodium Stannous Citrate as an Inhibition Agent of Canned Agaricus Bisporus Enzymatic Browning
	ZHANG Tingting,XIA Wenshui,JIANG Qixing,XU Yanshun
	Food Science and Technology 19 May 2012
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	Abstract:A preliminary exploration on the browning inhibition mechanism of disodium stannous citrate (DSC) in canned agaricus bisporus was studied. The inhibition is characterized by the inhibitory effect of both polyphenol oxidase (PPO) and residual oxygen. The absorption peak of enzymatic browning products of PPO and catechol with DSC was significantly weakened at 410 nm in UV-visible spectral wavelength scanning, which indicates that DSC can effectively inhibit the enzymatic browning reactions to reduce the formation of precipitation recognized as the browning products. In the other hand, the PPO activity remains 25.30% residual after reduced by DSC. But the two identical non-reductive electrophoretic band illustrate that DSC can't cut off the disulfide linkages that connect PPO enzyme protein peptide chain, which may result in negative effects on the higherorder structure of the protein and great decrease of PPO activity. Reduced by DSC, α-helix in the secondary structure of PPO decreased as opposed to the increase of β-sheet, β-turn and P2 conformation. The result of circular dichroism shows that DSC may reduce PPO activity by changing its molecular conformation. What's the most important is that the electrochemical theory inferred that in the acidic canned agaricus bisporus system, Sn2+ of DSC, acting as a stronger reducing agent, is about to spontaneously go through a reversible redox reaction with the residual oxygen in the bottle as a stronger oxidant and transformed to a weaker oxidant Sn4+ as well as a weaker reducing agent H2O in the end.
	TO cite this article:ZHANG Tingting,XIA Wenshui,JIANG Qixing, et al. Study of Disodium Stannous Citrate as an Inhibition Agent of Canned Agaricus Bisporus Enzymatic Browning[OL].[19 May 2012] http://en.paper.edu.cn/en_releasepaper/content/4479110


	9. Synergistic effect of surfactants on the stability, viscosity and smoke point of W/O emulsions as mould release oil
	mohammed abdalla,HE Zhiyong,QIN Fang,CHEN Jie
	Food Science and Technology 16 April 2012
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	Abstract:The objective of this study was to develop a W/O emulsion to be used as a mould release agent in bakery products with high stability, low apparent viscosity and high smoke point using minimal concentrations of surfactants. Increase the HLB number (3 to 4.48) had significantly increased the stability of W/O emulsion. Meanwhile, further increase in the HLB (4.85-5.59) had significantly decreased the stability of W/O emulsion. Emulsion stability was enhanced when ethanol concentration increased up to 10 wt%. Low ratios of ethanol (5-15 wt%) had no significant effect on the smoke point of emulsion meanwhile, high ratios of ethanol had slightly increased the smoke point of W/O emulsion. In general ethanol had decrease the apparent viscosity of W/O emulsion. Addition of sodium stearate (0.05-0.2 wt%) had increased the stability, apparent viscosity and the smoke point of W/O emulsion.
	TO cite this article:mohammed abdalla,HE Zhiyong,QIN Fang, et al. Synergistic effect of surfactants on the stability, viscosity and smoke point of W/O emulsions as mould release oil[OL].[16 April 2012] http://en.paper.edu.cn/en_releasepaper/content/4474827


	10. Partial characterization of an anti-listeria substance produced by Pediococcus acidilactici P9 isolated from pickle in China
	NING Jia,TIAN Fengwei,ZHAO Jianxin,ZHANG Hao,CHEN Wei,ZHANG Qiuxiang,WANG Gang,CHEN Haiqin,LIU Xiaoming
	Food Science and Technology 06 April 2012
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	Abstract:P.acidilactici P9, isolated from local pickle vegetable, produced antagonistic substance which inhibited L.monocytogenes, Shigella spp. but not Escherichia coli or L.plantarum. The produced substance was heat stable (121℃ for 20min) and pH stable (2.0 to 10.0) but sensitive to proteolytic enzymes. Production of bacteriocin started at exponential phase and reached its maximum at stationary phase indicating it was growth related. The mode of action was bactericidal analysed by L.monocytogenes. Besides, It had ability to protect HT-29 from invading by L.monocytogenes and the inhibition invasion rate can reach to 35.89%.
	TO cite this article:NING Jia,TIAN Fengwei,ZHAO Jianxin, et al. Partial characterization of an anti-listeria substance produced by Pediococcus acidilactici P9 isolated from pickle in China[OL].[ 6 April 2012] http://en.paper.edu.cn/en_releasepaper/content/4474309

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