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. 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

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	3. 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


	4. 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


	5. Postharvest control of citrus green mold by the integration of sodium bicarbonate and Rhodosporidium paludigenum
	Zhu Ruiyu,Yu Ting,Zheng Xiaodong
	Food Science and Technology 14 November 2011
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	Abstract:The object of this study was to analyze the impact of the marine yeast Rhodosporidium paludigenum and sodium bicarbonate (SBC) treatments applied separately or in combination to control green mold of two cultivars of citrus fruit (Citrus reticulata Blanco cv. Ponkan and Citrus reticulata Blanco cv. Subcompressa) caused by Penicillium digitatum. In the assay of C. reticulata Blanco cv. Subcompress, R. paludigenum at 107 cells/ml alone significantly (P<0.05) reduced green mold incidence compared to the control, but was less effective than the 5% SBC alone. The combination of 107 cells/ml R. paludigenum and 5% SBC was as effective as fungicide (name of the fungicide), and significantly (P<0.05) reduced the decay incidence by 22.5%,40.1%, and 66.5%, compared to 107 cells/ml R. paludigenum, 5% SBC and water control, respectively. In the assay of C. reticulata Blanco cv. Ponkan, the treatment with R. paludigenum at 108 cells/ml and 2% SBC were equally effective and significantly (P<0.05) reduced the decay incidence, moreover the combination of the two treatments reduced the decay incidence to 0, which was as effective as fungicide (name of the fungicide). In the population dynamics studies, the survival ability of R. paludigenum in the citrus wounds was enhanced by SBC. The work demonstrated that the proper combination of R. paludigenum and sodium bicarbonate could be an alternative to synthetic fungicides for the control of postharvest green mold of citrus.
	TO cite this article:Zhu Ruiyu,Yu Ting,Zheng Xiaodong. Postharvest control of citrus green mold by the integration of sodium bicarbonate and Rhodosporidium paludigenum[OL].[14 November 2011] http://en.paper.edu.cn/en_releasepaper/content/4449592


	6. Application of response surface methodology for extraction optimization of the water-soluble polysaccharide from Pteridium aquilinum
	XU Wen-Tao,ZHANG Fang-Fang,Huang Kunlun,Wang Ying,Luo Yunbo
	Food Science and Technology 08 April 2008
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	Abstract:The optimum conditions for the extraction of the water-soluble polysaccharide from Pteridium aquilinum were determined using response surface methodology (RSM). A central-composite experimented design (CCD) was used to investigate the effects of three independent variables, namely liquid: solid ratio, extraction temperature and extraction time. Also, the antioxidative activity of the crude polysaccharide obtained from Pteridium aquilinum was investigated in this study. The optimum conditions were determined as a liquid: solid ratio of 18.8:1 (v/w), an extraction temperature of 62.5 ℃ and an extraction time of 5.9h. The crude polysaccharide showed better antioxidiative activity by FARP antioxidative assay.
	TO cite this article:XU Wen-Tao,ZHANG Fang-Fang,Huang Kunlun, et al. Application of response surface methodology for extraction optimization of the water-soluble polysaccharide from Pteridium aquilinum[OL].[ 8 April 2008] http://en.paper.edu.cn/en_releasepaper/content/20202


	7. Biocontrol of Alternaria alternata on Cherry Tomato Fruit by Use of marine yeast Rhodosporidium paludigenum Fell & Tallman
	Wang Yifei ,Feng Wu,Shen Danhong,Yu Ting ,Zheng Xiaodong
	Food Science and Technology 24 December 2007
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	Abstract:The vasidiomycetous yeast Rhodosporidium paludigenum Fell & Tallman, which was isolated from the south of East China Sea was evaluated for its activity in reducing postharvest decay of cherry tomatoes caused by Alternaria alternata in vitro and in vivo test. The result showed that washed cell suspensions of R. paludigenum provided better control of A. alternata than other treatments. Autoclaved cell culture failed to provide protection against the pathogen. The concentration of antagonist had significant effect on biocontrol effectiveness. When the washed yeast cell suspension reached the concentration of 1×109 CFU/ml and challenged with pathogen spore suspension at 5×104 spores/ml, the rate of decay was only 37% after 5-day incubation at 25℃. Efficacy of R. paludigenum was obvious when it was applied simultaneously or prior to inoculation with A. alternata. There was little efficacy when R. paludigenum was applied after A. alternata inoculation. The longer incubated time of R. paludigenum was, the lower disease incidence would be. When the incubation time was reached 54 h, the decay was only 33%. On the wounds of cherry tomato, the population of R. paludigenum increased 50-fold during the first 12 h at 25℃. The maximum marine yeast population was nearly 100-fold over the original ones after 24 h.
	TO cite this article:Wang Yifei ,Feng Wu,Shen Danhong, et al. Biocontrol of Alternaria alternata on Cherry Tomato Fruit by Use of marine yeast Rhodosporidium paludigenum Fell & Tallman[OL].[24 December 2007] http://en.paper.edu.cn/en_releasepaper/content/17308


	8. The effect of silencing of LeEIN2 gene in tomato fruit development and ripening
	HongLiang Zhu,Ben Zhong Zhu,Yi Shao,Da-Qi Fu,Xiao-Guang Wang,Xi-Jin Lin,Yuan-Hong Xie,Yun-Bo Luo
	Food Science and Technology 09 December 2005
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	Abstract:Loss-of-function ETHYLENE INSENSITIVE2 (EIN2) mutations showed ethylene insensitivity in Arabidopsis, which indicated an essential role of EIN2 in ethylene signaling. Recently, the solanaceae EIN2 (petunia EIN2) has also been identified. However, little is known about the role of EIN2 in other solanaceae species such as tomato. To gain a better understanding of EIN2 in tomato, LeEIN2 silenced tomato fruits were developed using a virus-induced gene silencing fruit system to study the role of LeEIN2 in tomato fruit ripening. Silenced fruits had a delay in fruit development and ripening, related to greatly descended expression of ethylene-related and ripening-related genes in comparison with those of control fruits. Therefore, LeEIN2 was proposed to a positive component of the ethylene-signaling pathway in tomato. In addition, there were less seeds and locules in the silenced fruit than the control fruit, like the phenotype of parthenocarpic tomato fruit. The content of auxin and also the expression of auxin-regulated gene were declined in silenced fruit, which indicated the EIN2 might be important for the crosstalk between ethylene and auxin hormones.
	TO cite this article:HongLiang Zhu,Ben Zhong Zhu,Yi Shao, et al. The effect of silencing of LeEIN2 gene in tomato fruit development and ripening[OL].[ 9 December 2005] http://en.paper.edu.cn/en_releasepaper/content/4202

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