干燥温度对大豆分离蛋白/羧甲基纤维素膜中硬脂酸结合形态的影响

研究干燥温度（30、60、90和120 ℃）对大豆分离蛋白/羧甲基纤维素/硬脂酸复合膜中硬脂酸分布和结合形态的影响。结果显示硬脂酸以结合态和自由态两种形态存在于复合膜中,随着干燥温度提高,复合膜中结合态硬脂酸的比例提高。当干燥温度为90 ℃时,复合膜的红外光谱图中不再显示硬脂酸的典型羰基基团吸收峰（1712 cm-1）;复合膜的热失重图谱中不再显示硬脂酸的主要热降解现象（210~280 ℃）。因此在干燥温度为90 ℃时,硬脂酸与其它分子间紧密结合,分子间相互作用力提高。     

非线性化学指纹图谱在大豆品种鉴定中的应用

市场上大豆种子品种多样,质量参差不齐,实现对大豆品种快速、准确、可靠地鉴定,对保障农民利益及种子质量管理有极为重要的意义。本文利用非线性化学指纹图谱技术结合模式识别的方法对10种常见的大豆品种进行了鉴定研究。结果表明:不同品种的大豆种子,其化学指纹图谱的特征参数差异较大,在聚类分析及主成分分析中均能被准确分离鉴定;而属同一品种下的不同批次的大豆种子,其图谱特征参数差异较小(最大相对标准差为3.3%),在聚类分析及主成分分析中均被成功归为一类。因此,非线性化学指纹图谱技术是一种新型有效地鉴定大豆品种的分析方法。     

高酶活大豆粉对馒头增白效果的研究

研究了添加高酶活大豆粉对馒头的增白效果,随着添加量的增加,增白效果先提高后降低,当添加量为0.5%时,馒头表面及馒头瓤的L*值、a*值最大、b*值最小、黄色素含量最低,因而增白效果最好。另外,通过控制和面过程的条件:加水量、加水温度、和面时间,得出在加水量50%,加水温度30℃,和面时间17min,能使高酶活大豆粉对馒头的增白效果达到最好。     

Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model System

In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)‐methylimidazole (4(5)‐MI) was investigated using a soy sauce model system. The concentration of 4(5)‐MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)‐MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)‐MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)‐MI levels and the amount of caramel colorant and pH values (r² = 0.9712, r² = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v).     

Characterizing Soy Sauce Moromi Manufactured by High‐Salt Dilute‐State and Low‐Salt Solid‐State Fermentation Using Multiphase Analyzing Methods

Present study was to characterize the physiochemical properties, free amino acids (FAAs), volatiles and microbial communities of various moromi, respectively sampled from different stages of high‐salt dilute‐state (HSDS) and low‐salt solid‐state (LSSS) fermentation, using multiphase analyzing methods. Phospholipid fatty acids (PLFA) analysis indicated that Gram‐positive bacteria were dominant bacteria and fungi were principal microbes. For DGGE analysis, dominant microbes in moromi were mainly fell into Weissella, Tetragenococcus, Candida, Pichia, and Zygosaccharomyces. During fermentation, the dominant microbes shifted from nonhalophilic and less acid‐tolerant species to halophilic and acid‐tolerant species. Total of 15 FAAs and 44 volatiles were identified in moromi, mainly Glu, Asp, Tyr, and acids, alcohols, esters, aldehydes, respectively. Odor activity values analysis suggested that the final moromi of LSSS fermentation had more complicated odors than that of HSDS fermentation. Conclusively, technological parameters, microbial communities, raw materials and fermentation process may result in the discrepancy of HSDS and LSSS moromi.     

生香酵母筛选鉴定及其对辣椒酱发酵的影响

为了获得适用于辣椒酱发酵的生香酵母,从自然发酵辣椒酱中筛选优良菌种,并对菌种形态特征、生理生化特性、菌种发酵辣椒基料等进行了研究。经筛选,获得一株生香能力较强的菌株LA-Y09,该菌株被鉴定为鲁氏酵母（Saccharomyces rouxii）。菌种LA-Y09的最适生长温度为28 ℃,在NaCl质量分数为12%的培养基中仍有较高菌数,说明其具有良好的耐盐特性,在质量分数为8%的辣椒基料中能够生成多种呈现蜜香和果香的香气成分,使辣椒发酵醪香气得到明显提升。     

响应面法优化罗非鱼干制汤汁速酿鱼露工艺

以罗非鱼干制余留的鱼汤为主要原料,采用快速发酵法研究其鱼露发酵工艺,并按响应面试验设计方法优化其发酵工艺。结果表明,最佳发酵工艺条件为发酵温度42 ℃、加盐量10%、大豆固体曲添加量22%、还原糖添加量3%（木糖∶葡萄糖=1∶4）、料液比1∶1（g∶mL）、发酵时间9 d,最优工艺条件下所得样品中氨基酸态氮含量为0.763 g/100 mL。