Beijing Sanyuan Foods Co.

Beijing, China

Beijing Sanyuan Foods Co.

Beijing, China
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Zhang D.-D.,Tianjin University of Science and Technology | Zhang D.-D.,Beijing Sanyuan Foods Co. | Liu J.-L.,Beijing Sanyuan Foods Co. | Jiang T.-M.,Beijing Sanyuan Foods Co. | And 4 more authors.
Food Science and Biotechnology | Year: 2017

With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of Kluyveromyces marxianus in milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liquid chromatography, two-dimensional gel electrophoresis, and liquid chromatography–mass spectrometry, respectively. After the addition of K. marxianus for fermentation, 25 protein spots changed significantly. These were mostly caseins and bovine serum proteins, and the content of total free amino acids increased by 16.30%; ten types of bioactive peptides were identified. Furthermore, the number of peptide types in milk fermented by K. marxianus increased significantly compared with milk fermented by Lactobacillus. K. marxianus is considered to promote proteometabolism in milk when added with Lactobacillus, generate flavor compounds, and improve the digestion and absorption character of milk. © 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.


Chen L.-S.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Chen L.-J.,Beijing Sanyuan Foods Co | Zhao C.-H.,Harbin Institute of Technology | And 4 more authors.
International Journal of Food Science and Technology | Year: 2010

To obtain functional yeast with antioxidant ability for food industry, the antioxidant activity of intact cell and intracellular cell-free extract of Pichia fermentans BY5 and Issatchenkia orientalis BY10 was investigated. Both intact cell and extract of them demonstrated antioxidant activity ranged from 49% to 68%. The ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl free radicals were 12-41%. Furthermore, the reducing activity, Fe2+-chelating ability, scavenging of reactive oxygen species of extracts illuminated these two isolates had excellent antioxidant ability. And then, the attenuated effect of cell-free extracts from these two strains was evaluated using 4-nitroquiunoline 1-oxide (4-NQO) as an inducing reagent. The results indicated that the addition of extraction inhibit the lipid peroxidation induced by 4-NQO, which mainly caused by the protective intracellular protein rather than the polysaccharides. Therefore, these two yeast strains have potential to be utilised for production of functional foods. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.


Chen L.s.,COFCO | Cui J.,Harbin Institute of Technology | Ding Q.b.,COFCO | Ma Y.,Harbin Institute of Technology | And 4 more authors.
Food and Bioprocess Technology | Year: 2012

The influence of selected yeast strains (Pichia fermentans, Issatchenkia orientalis, Yarrowia lipolytica) on Camembert-type cheeses has been investigated by monitoring their microbial and compositional changes. During the ripening period from day 1 to day 15, the yeast strains grew exponentially and then slowed to a moderate growth rate. Our results indicated that the selected strains did not significantly affect the general characteristics of cheese but rather the content and ratio of individual free amino acids (P<0.05). In the cheese with added I. orientalis, a greater amount of small peptides and a higher concentration of non-protein nitrogen and NH 3 were found. Meanwhile, the presence of adjunct yeasts did not enhance the lipolysis activity in cheese. A principal component analysis of 30 free fatty acids and volatile compounds differentiated five cheeses out of eight according to the content of specific free fatty acids and volatile compounds. In terms of the ripening period, two groups of cheeses at 15 and 45 days were distinguished. © 2011 Springer Science + Business Media, LLC.


Chen L.-S.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Maubois J.-L.,French National Institute for Agricultural Research | Maubois J.-L.,Agrocampus Ouest | And 3 more authors.
Dairy Science and Technology | Year: 2010

Consumption of dairy products containing probiotics with cholesterol-lowering activity has been proposed as a means to lower serum cholesterol. In the present work, 19 yeast strains, isolated from raw milk, were tested to obtain potential probiotic yeasts for assimilating cholesterol. During in vitro tests, 17 yeast strains were capable of growth in bile salt solutions, and most of the yeast strains tolerated low pH, surviving in gastric juice. Among the 19 strains assessed, Geotrichum sp. BY2 and Pichia kudriavzevii BY10 showed highest adhesive ability to HT-29 cells. All yeast strains were able to assimilate cholesterol in the range of 3.6-44.4% over a 72 h incubation, and seven of the yeast strains were significantly higher at assimilating cholesterol (P < 0.05). According to these results, the yeast strains P. fermentans BY5, P. kudriavzevii BY10, P. kudriavzevii BY15 and Yarrowia lipolytica HY4 may serve as potential probiotics to assimilate cholesterol in the human intestine. © INRA, EDP Sciences, 2010.


Chen L.-S.,Harbin Institute of Technology | Ma Y.,Harbin Institute of Technology | Maubois J.-L.,French National Institute for Agricultural Research | Chen L.-J.,Beijing Sanyuan Foods Co. | And 2 more authors.
International Journal of Dairy Technology | Year: 2010

Eleven different species of yeasts isolated from raw milk, such as Issatchenkia orientalis, Pichia fermentans, Rhodotorula mucilaginosa and Yarrowia lipolytica were identified using an integrated approach, including phenotypic and genotypic methods and the API 20C AUX system. Eleven selected strains which tolerated low pH levels, gastric juice and bile salt were further analysed for the presence of functional traits useful for probiotic application as antioxidants. The ability to scavenge DPPH (2, 2-diphenyl-1-picrylhydrazyl) and inhibit linoleic acid peroxidation indicated that P. fermentans BY5 and HJ15 may be promising candidate strains for use as probiotics with antioxidant activity. © 2009 Society of Dairy Technology.


Li X.,Beijing Sanyuan Foods Co. | Chen L.,Beijing Sanyuan Foods Co. | Jiang T.,Beijing Sanyuan Foods Co.
Chinese Journal of Chromatography (Se Pu) | Year: 2013

An analytical method was developed for the determination of the residues of five environmental estrogens, including estriol, estradiol, estrone, bisphenol A and diethylstilbestrol, in the cow feed and soil by solid phase extraction (SPE) and high performance liquid chroma-tography-tandem mass spectrometry (HPLC-MS/MS). The important parameters which affect the determination efficiency such as the mobile phase, the condition of mass spectrometry and solid phase extraction column were optimized. The optimal determination conditions were as follows: the sample was extracted with acetonitrile at first, then cleaned-up with an NH2-SPE column, and an Acquity UPLC™ HSS T3 column was selected to separate the analytes. Acetoni-trile-methanol (4: 1, v/v) and 0. 01% ammonia aqueous solution were used as the mobile phase by gradient elution in the negative mode. The limits of detection (LOD, S/N = 3) were 0 .06-0. 22 μg/kg. The overall recoveries varied from 81. 70% to 102. 20%, and the relative standard deviations (RSDs) were all less than 10.00%. This method is simple, sensitive and accurate, and suitable for the determination of environmental estrogens in cow feed and soil.


Zhou J.,China Agricultural University | Wang X.,China Agricultural University | Ai T.,China Agricultural University | Cheng X.,China Agricultural University | And 3 more authors.
Journal of Dairy Science | Year: 2012

The purpose of this study was to determine the best preparation condition of β-lactoglobulin hydrolysate-iron complexes and characterize its structural transformation both before and after binding using the UV-visible absorption spectrum, Fluorescence spectrum, and Fourier transform infrared spectroscopy. Results showed that β-lactoglobulin hydrolysates obtained with alcalase after hydrolysis for 6h possessed the highest iron-binding capacity. The highest yield of complexes was obtained when the mass ratio between β-lactoglobulin hydrolysate and Fe3+ reached 40:1, with the optimal pH value of 7.0. All of the spectra indicated that some sites such as amido bonds transformed during chelation, and nitrogen atoms could chelate with Fe3+ to form coordinate bonds by offering electron pairs. Therefore, β-lactoglobulin hydrolysate-iron complexes may be good carriers for iron and possess great potential to be used as iron supplements. © 2012 American Dairy Science Association.


Yang S.,China Agricultural University | Mao X.-Y.,China Agricultural University | Li F.-F.,China Agricultural University | Zhang D.,China Agricultural University | And 3 more authors.
European Food Research and Technology | Year: 2012

Although whey protein hydrolysate (WPH) possesses good physiological functionality, its bitter taste and hygroscopic property limit its direct utilization as food ingredient. The aim of this work was to encapsulate whey protein hydrolysate by spray drying using maltodextrin or maltodextrin/β-cyclodextrin mixture as wall materials to attenuate the bitter taste and enhance the stability of whey protein hydrolysate. Hygroscopicity, glass transition temperature, bitter taste, and morphology of non-encapsulated WPH and encapsulated WPH were evaluated. Solubility, particle size, bulk density, and moisture content were also measured. Compared with the non-encapsulated WPH, the encapsulated WPH exhibited significantly lower hygroscopicity and higher glass transition temperature. The bitterness of both maltodextrin-encapsulated WPH and maltodextrin/β-cyclodextrin-encapsulated WPH was significantly lower than that of the original non-encapsulated WPH. Morphological analysis by scanning electron microscopy showed that the microcapsules of the spray-dried encapsulated WPH were matrix-type with less link bridge and had a continuous wall with many concavities. In addition, encapsulation process did not exert negative effect on the solubility of whey protein hydrolysate. The results indicated that encapsulation with maltodextrin and β-cyclodextrin as carriers was helpful to attenuate the bitter taste and enhance the stability of whey protein hydrolysate. © 2012 Springer-Verlag.


PubMed | Beijing Sanyuan Foods Co. and Dalian Polytechnic University
Type: Journal Article | Journal: Se pu = Chinese journal of chromatography | Year: 2014

An analytical method was developed for the determination of the residues of five environmental estrogens, including estriol, estradiol, estrone, bisphenol A and diethylstilbestrol, in the cow feed and soil by solid phase extraction (SPE) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The important parameters which affect the determination efficiency such as the mobile phase, the condition of mass spectrometry and solid phase extraction column were optimized. The optimal determination conditions were as follows: the sample was extracted with acetonitrile at first, then cleaned-up with an NH2-SPE column, and an Acquity UPLC HSS T3 column was selected to separate the analytes. Acetonitrile-methanol (4: 1, v/v) and 0.01% ammonia aqueous solution were used as the mobile phase by gradient elution in the negative mode. The limits of detection (LOD, S/N = 3) were 0.06 - 0.22 microg/kg. The overall recoveries varied from 81.70% to 102.20%, and the relative standard deviations (RSDs) were all less than 10.00%. This method is simple, sensitive and accurate, and suitable for the determination of environmental estrogens in cow feed and soil.


Jiang T.M.,Beijing Sanyuan Foods Co. | Chen L.J.,Beijing Sanyuan Foods Co.
Journal of Dairy Science | Year: 2010

The rennet of glutinous rice wine (wine rennet) is an exclusive clotting agent for Chinese Royal cheese production. Some characterizations are reported herein in an attempt to provide evidence about the use of the protease as either a rennet substitute or an accelerator in cheese making and ripening. The results showed that wine rennet was a monomeric and unglycosylated protease. The N-sequencing indicated a high degree of similarity to other fungal rennets. The cleavage sites of wine rennet on oxidized insulin B chain identified by HPLC-mass spectrometry included Gln4-His5, Ala14-Leu15, Leu15-Tyr16, Tyr16-Leu17, and Phe24-Phe25 at pH 6.5, which were similar to those observed for Mucor rennet, but different from calf chymosin except for Leu15-Tyr16. A comparison study of the kinetic properties of wine rennet on bovine caseins with that of rennets from calf and Mucor miehei by gel electrophoresis showed that these rennets had similar coagulation efficiency but different reaction rates. Wine rennet exhibited a higher degree of degradation than the calf and Mucor enzymes at pH 6.5 and 40°C. Therefore, wine rennet would be an adjunct for calf rennet or an accelerator in cheese making. © 2010 American Dairy Science Association.

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