Wu Y.,Zhejiang Key Laboratory of Food Microbiology |
Wu Y.,Zhejiang Key Laboratory for Agro Food Processing |
Ji X.,Zhejiang Key Laboratory of Food Microbiology |
Ji X.,Zhejiang Key Laboratory for Agro Food Processing |
And 11 more authors.
Advance Journal of Food Science and Technology | Year: 2013
This research was to study the effects of lactic acid bacteria fermentation on the quality of little yellow croaker. The effects of the LAB starter composed of Lactobacillus plantarum and Lactobacillus acidophilus on the quality of little yellow croaker were studied through a 72 h fermentation process in this study. During 72 h fermentation at 30°C, little yellow croaker inoculated with the LAB starter not only resulted in a rapid pH decrease and suppression of spoilage bacteria, but also receded chemical changes such as total volatile base nitrogen and biogenic amines, its texture profile and whiteness also satisfying. Besides, Scanning Electron Micrograph (SEM) images indicated some microstructure changes in LAB fermentation. The results demonstrated that the LAB starter could be developed as bio-preservatives to improve the quality of little yellow croaker in storage. © Maxwell Scientific Organization, 2013. Source
Ye X.,Fuli Institute of Food Science |
Chen J.,Fuli Institute of Food Science |
Jin M.,Hangzhou Qimingxing Biology and Nutrition Co. |
Cheng H.,Fuli Institute of Food Science |
And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015
Pectin is one kind of polysaccharides in plants' cell walls, widely used as thickener and gelling agent. Recently, more and more studies have focused on the biological activities, including intestinal cleansing and colon cancer inhibition. However, natural pectin with large molecular limits the effect inside body due to absorption difficulties. To extend pectin's function, modifying on the size and structure of natural pectin is needed. This review introduces several primary modification methods, including chemical, enzymatic, heating, irradiation, grafting, cross-linking, substitution, with the properties, names and steps of modification. Several commercial modified-pectins with unclear description were investigated, most were chemical modification. And the biological functions and mechanisms of anti-cancer, cholesterol reduction, heavy metal reduction, cell/drug delivery, anti-thrombusare also reviewed. The debate and progress of anticancer mechanisms are discussed in detail. It will be helpful to create ideas of further research, and providing the theory for developing some new commercial modified-pectins. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved. Source
Cai H.,Zhejiang University |
Cai H.,Fuli Institute of Food Science |
Cai H.,Zhejiang Key Laboratory for Agro Food Processing |
Cai H.,Zhejiang R and nter for Food Technology and Equipment |
And 16 more authors.
Journal of Food Safety | Year: 2014
The DNA microarray was employed in this study to investigate the gene expression profiles of Escherichia coli treated by oil in water (o/w) microemulsion in order to better understand the antimicrobial mechanism of the microemulsion as a promising food-grade antimicrobial system. Among 5,440 open reading frames of E.coli, a total of 634 and 501 were highly induced and repressed, respectively. According to the annotation and analysis in the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases, it was found that the differently expressed genes were mainly involved in the biosynthesis of cell wall components and membranes, phosphate-related metabolism and some other biosynthetic pathways, suggesting that the main antibacterial mechanisms of the o/w microemulsion were the attacks to the cell surface structure, especially the cell wall, and its influences on the metabolism of phosphate of the E.coli cells through phosphate absorption inhibition. Practical Applications: In the panorama of the increasing need to search for novel strategies in order to prevent foodborne outbreaks, microemulsion systems have been of great interest to researchers for their broad antimicrobial properties. In our group, a series of food-grade or pharmaceutical microemulsion systems based on glycerol monolaurate have been established for antimicrobial applications. It was found that the prepared microemulsions possessed excellent broad-spectrum antimicrobial activities due to the disruption and dysfunction of biological membranes and cell walls, as suggested by the transmission electron microscopy observations and membrane permeability experiments. The antimicrobial mechanisms analysis of the microemulsion mediated by DNA microarray in this work will be of great importance in exploring the structure-activity relationship of the o/w microemulsion at molecular biological levels in future work, in order to provide a guideline in designing food-grade antimicrobial microemulsions. © 2014 Wiley Periodicals, Inc. Source
Jiang Q.-Q.,Fuli Institute of Food Science |
Li S.,Fuli Institute of Food Science |
Liu W.-J.,Fuli Institute of Food Science |
Lu J.,Fuli Institute of Food Science |
And 3 more authors.
Modern Food Science and Technology | Year: 2014
Effects of different freeze-thaw cycles on proteins and muscle quality of Dosidicus gigas were studied to provide a theoretical basis for the preservation of aquatic products. Protein carbonyl content, total sulfhydryl content, surface hydrophobicity, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) pattern, turbidity, emulsifying activity index (EAI) and emulsifying stability index (ESI) of the treated samples were measured after 0, 1, 3,5 and 7 freeze-thaw cycles. And the thawing loss, cooking loss, color, tenderness, texture and thiobarbituric acid reactive substances (TBARS) of squid muscle were analyzed combined with organoleptic evaluation. With increasing the number of freeze-thaw cycles, protein carbonyl content and surface hydrophobicity increased but total sulfhydryl content of myofibrillar proteins exhibited the opposite trend. Aggregation of proteins was found during the process and EAI and ESI dropped markedly. Moreover, TBARS, thawing loss, cooking loss and b* significantly increased (p<0.05), while L*, a*, whiteness, tenderness, springiness and hardness decreased. Results from organoleptic evaluation were in consistence with the instrumental ones. In summary, repeated freeze-thaw cycles promotes oxidation of protein and lipid and has a detrimental effect on the qualities of squid muscle. Source