小米液态发酵生产红曲色素技术研究

研究了以小米为原料液态发酵生产红曲色素的发酵培养基组配及相关工艺参数的选择。结果表明，优化的发酵培养基组成为：小米粉11．0％，麦芽粉2．0％，谷氨酸钠0．4％及少量无机盐；摇瓶发酵工艺条件为：装液量75ml/500ml，三角瓶或45ml/250ml三角瓶，接种量7％－8％（V／V）,发酵液起始pH5.0，发酵温度32℃，发酵时间8，成熟醪液红曲色价127个单位。     

糙米酵素红曲酒发酵工艺的研究

通过单因素试验和正交试验确定了糙米酵素红曲酒的发酵工艺模型及工艺参数,分析成品酒卫生指标、感官指标、理化指标及主要功能性营养成分,开发出一种风味、色泽、功能性均上乘的饮品。通过实验最终得出:糙米酵素红曲酒的最适原料配比(大米∶糙米酵素)为3∶1,以大米和糙米酵素为100%计,最适红曲添加量为10%,最适酵母加入量为1.0%,最佳原料与水的比例为1∶1.5,发酵温度控制在24～28℃,发酵8d。     

红曲发酵麦麸提取红曲色素的初步研究

该文研究了以麦麸为基质,逐步培养红曲菌完全在麦麸中生长,来发酵培养红曲并产生次级代谢产物红曲色素。在35℃、pH为6．0的最佳发酵条件下,通过单因素和正交实验确定了最适红曲色素的提取条件：70％乙醇,60℃、pH为4．0时提取3h。     

小米液态发酵生产红曲色素技术研究

研究了以小米为原料液态发酵生产红曲色素的发酵培养基组成及相关工艺参数的选择。结果表明,优化的发酵培养基组成为:小米粉11.0%、麦芽粉2.0%、谷氨酸钠0.4%及少量无机盐;摇瓶发酵工艺条件为:装液量75mL/500mL三角瓶或45mL/250mL三角瓶,接种量7%～8%,发酵液起始pH5.0,发酵温度32℃,发酵时间80h,成熟醪液红曲色价127个单位。     

红曲霉固态发酵产生红曲色素工艺研究

研究了以红曲霉为菌种，固体发酵法生产红曲色素的工艺。从产色素效果和原料的成本来考虑，选用大米做碳源。在发酵过程中添加氮源有利于色价的提高。红曲固态发酵最佳条件是接种量6％，米饭初始水分38％，发酵温度32-35℃，全过程发酵10d。     

荞麦红曲酒的酿造

采用红曲霉固态培养荞麦制曲,液态发酵产洒的方法酿造荞麦红曲酒。固态培养5d的荞麦红曲加水转入液态发酵,添加少量酿酒活性干酵母以及大米根霉糖化液有助于发酵过程,并且使成品酒风味更好。     

全液态发酵红曲米醋工艺的研究

以大米为原料,利用液态深层发酵制醋设备生产液态红曲米醋。工艺上采用了大米粉碎浓醪调浆、α-淀粉酶高温液化、红曲糖化、液态纯种酒精发酵及液态纯种醋酸发酵技术。在单因素试验的基础上,分别采用正交试验L_9(3~4)和正交试验L_9(3~3),确定了红曲米酒最佳工艺条件:料水比1∶2.0,红曲添加量12%,酒精发酵温度28℃,发酵时间9天;醋酸发酵的最佳工艺条件:初始发酵酸度4.5g/dL,初始发酵酒精度4.0%(V/V),发酵温度32℃。在上述工艺条件下,生产的红曲米醋呈红棕色,有光泽,具有红曲米醋特有的香气,体态澄清,发酵总酸8.0~8.5g/dL,氨基酸态氮达到0.388g/L,不挥发酸达到0.589g/L。     

清香型燕麦红曲酒发酵工艺的研究

通过单因素试验和正交试验确定了清香型燕麦红曲酒的发酵工艺及其参数,分析成品酒卫生指标、感官指标、理化指标及其主要功能性成分,开发出一种集风味与色泽于一体的饮品。通过实验最终得出:清香型燕麦红曲酒的最适红曲添加量为10%(占原料大米质量),最适酵母添加量为1.0%,最佳原料与水的质量比为1:1.5,发酵温度控制在24~28℃,发酵8 d。     

红曲醋高产洛伐他汀低产桔青霉素的研究

采用纯种培养专用红曲霉与老陈醋生产工艺相结合生产红曲保健陈醋,研究红曲醋制备过程中酒精发酵、醋酸发酵阶段,发酵温度、发酵时间、接种量、翻曲次数对洛伐他汀、桔青霉素含量的影响,工艺参数为:发酵温度32℃,酵母菌接种量20%,发酵时间9天,发酵结束时酒精度为10°;醋酸发酵阶段分段发酵法,即38℃下发酵12天,然后将温度降低至32℃发酵3天左右,翻曲次数为每天1次。该工艺制得的醋洛伐他汀含量为0.05mg/mL,桔青霉素含量为0.01mg/L。     

红曲菌固态发酵产麦角甾醇工艺条件的优化

从16株产麦角甾醇的红曲茵中，筛选到一株产麦角甾醇较高的红曲茵SJS-20，并对其产麦角甾醇的条件进行了研究，麦角甾醇发酵的最佳条件为100g小米／1L三角瓶，拌料水60mL(10g／LNaNO3，0．6g／LCaCI2，pH调至4．0)，基质初始含水量44％；种子液接种量：45mL；30℃培养3d后，转入28℃继续培养13d。麦角甾醇含量为8．12mg／g干曲。     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.     

Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

Polymers intended for food contact use have been analysed for organic residues which could be attributed to a range of substances employed as polymerization aids (e.g. initiators and catalysts). A wide range of polymers was extracted with solvents and the extracts analysed by gas chromatography-mass spectrometry (GC-MS). The overwhelming majority of substances identified were not derived from aids to polymerization but were oligomers, additives and adventitious contaminants. However, a small number of substances were identified as initiator residues. These included tetramethylsuccinonitrile (TMSN) which was observed in two polymers and it derived from recombination of two azobisisobutyronitrile (AIBN) initiator radicals. Methyl benzoate, benzoic acid, biphenyl and phenyl benzoate were detected in one poly(methyl methacrylate) sample and in two polyvinylchlorides and they are thought to be derived from benzoyl peroxide initiator. TMSN was subsequently targeted for analysis of poly-(methyl methacrylate) plastics using proton nuclear magnetic resonance spectrometry (¹     

Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants

Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.     

Focus on China's Paper Industry

In the English section of this issue, 〈China Paper Newsletters〉 will introduce ＂National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the ＇13th Five-Year Plan＇＂, ＂2013 Annual Report of China＇s Paper Industry＂, and news of projects and other policies.     

Listen to downstream & search for innovation

正Nowadays,textile enterprises are all taking efforts in transformation and upgrading,like improving producing capacity and optimizing production structure to face market downturn.It claimed a higher request to the standard of textile equipments.In the upcoming of ITMA ASIA+CITME 2014exhibition,this magazine have interviewed several branch associations and a series of relative enterprises,to summarize industrial developing status