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ISSN：1007-7561

CN：11-3863/TS

Most Cited

Special Topic

Future Starch——Challenges and Reflections on Starch from New Sources (Online First, Recommended Article)

GU Zheng-biao, HONG Yan, WANG Xu

2024,32(2):1-13, DOI:

Abstract (46) HTML (0) PDF (594.40 K) (62)

Abstract

Starch serves as the primary energy source for human activities and is utilized as a crucial raw material in various industries. However, due to limited land resources and challenging yield growth, the traditional starch-producing plants are significantly influenced by environmental conditions, which made it unable to meet the demands of population expansion. On the other hand, the traditional source of starch exhibits a relatively stable structure but faces performance limitations that fail to fully meet application requirements. Consequently, structural modifications have been often employed to effectively regulate the performance of starch. Chemical modification is a commonly employed method for controlling performance, but it can pose potential risks to food safety due to the occurrence of chemical reactions caused by limited reagents, residues of chemical auxiliary materials, generation of by-products, and the introduction of new chemical groups into starch molecules. Therefore, the traditional starch resources are inadequate to meet the demands of sustainable development. It is imperative to explore novel starch resources possessing “future characteristics”. According to their characteristics, the sources of future starch could be divided into three categories: firstly, the traditional starch source plants could be genetic breeding or gene edited to achieve directional or site-directed transformation of starch structure, making starch with special application performance; secondly, new starch resources that could overcome the limitations of land and natural environment, or are rich in starch but have not been fully developed and utilized; thirdly, new cell-free synthetic starch that does not take plants and microorganisms as carriers. This review elucidates the necessity, feasibility and development trend of future starch development, and emphasizes on the research status and characteristics of three types of future starch, taking high amylose starch, waxy starch, duckweed starch, microalgae starch, CO2 synthetic starch and polysaccharide biosynthesis starch as examples. This review will provide valuable guidance for future advancements in starch development.

Effects of Enzymolysis Coupled with Hydrothermal Treatment on Digestion and Retrogradation of Chestnut Starch (Online First, Recommended Article)

QU Teng-fei, TU Yuan, HUANG Shuang-xia, HE Zhong-chao, CHEN Ling, LI Xiao-xi*

2024,32(2):14-20, DOI:

Abstract (21) HTML (0) PDF (528.37 K) (68)

Abstract

The digestion and retrogradation performance of chestnut starch constrains the development of chestnut food industry. It is of great significance to select reasonable processing methods to regulate the digestion and retrogradation properties for the development of nutritious and healthy chestnut foods with high quality. Therefore, the effects of pullulanase enzymatic hydrolysis coupled with hydrothermal treatment on digestibility, long-term retrogradation and multi-scale structure of chestnut starch were investigated. Results showed that enzymatic hydrolysis increased amylose content, and changed chain length distribution. Short-range ordered and crystalline structures were also improved, and the starch digestibility were also reduced. Hydrothermal treatment promoted starch chain interactions, and improved short-range ordered, crystalline and nano-aggregate structures of starch, leading to the lower starch digestibility. During long-term retrogradation, due to the increase of shorter A chains and the decrease of B1 chains which are easy to rearrange, starch crystalline and nano-aggregate structures decreased, which retarded starch retrogradation. Hydrothermal treatment promoted the interactions among A chains and other molecules, and further inhibited the degree of starch molecule rearrangement, which could lead to the lower degree of retrogradation. Therefore, enzymatic hydrolysis coupled with hydrothermal treatment can be used as an effective method to regulate the digestion and retrogradation performance of starch, which could promote the development of chestnut starch-based foods with slower digestion rate and lower retrogradation degree.

Retrogradation Behavior and Molecular Mechanism of Starch under High Moisture Content (Online First, Recommended Article)

WANG Shu-jun, LIU Ze-song

2024,32(2):21-29, DOI:

Abstract (13) HTML (0) PDF (2.84 M) (64)

Abstract

For the first time, the retrogradation behavior of starch during storage under high moisture content was studied from the perspective of short-range ordering of gelled starch. The study found that under high moisture content, the formation of crystal structure was not detected in short-term (1 day) retrogradation, but the short-range ordered structure of amorphous gelled starch increased. By extending the retrogradation time to 7 days, the starch formed an obvious crystal structure. After further extending the retrogradation time, the degree of starch retrogradation increased. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analysis results indicated that free water was separated from the high moisture content starch gel during the retrogradation process. From the above studies and other results, at high moisture content, gelatinized starch cannot form a crystal structure during short-term storage, but its short-range order increased. As the regeneration time increased, the crystal structure could be formed.

Effects of Twin-screw Extrusion Temperatures on Structure and Physicochemical Properties of Corn Starch (Online First, Recommended Article)

XU Xin, GAO Wei, KANG Xue-min, CUI Bo*

2024,32(2):30-36, DOI:

Abstract (20) HTML (0) PDF (693.50 K) (63)

Abstract

As changes in the melting behavior of starch in the extruder affect the physical properties of the extrudate. exploring the melting behavior during starch extrusion is of great significant for the production of ideal thermoplastic starch-based materials. Effects of different extrusion temperatures (60, 70, 80, 90 and 100 ℃) on the structure and physicochemical properties of corn starch were investigated. The results showed that under high temperature and mechanical shear, the starch granules were fragmented and the granule size was reduced. The hydrogen bonds within starch molecules were broken, which made starch easier to bind with water molecules, to improve the hydration properties of thermoplastic starch (TPS). As the temperature increased, the content of amylose increased, and the relative crystallinity (RC) and double-helix order (DO) decreased, indicating that the long-range and short-range ordered structures of corn starch were destroyed during heating. The high temperature treatment of the extruder reduced the enthalpy of TPS and destroyed the ability of starch paste to form a gel network. The samples had a weak gelation behavior, and the rigidity and elasticity were weakened. In conclusion, the temperature of twin-screw extrusion changed the starch particle structure, crystalline structure, hydration and rheological properties to different degrees. This study has provided theoretical basis and new ideas for extruding high quality thermoplastic starch materials.

Effect of Heat-moisture Treatment on the Structure and Gel Properties of Hydroxypropyl Starch (Online First, Recommended Article)

SUN Qing-jie, XU Zi-hui, SUN Qi, JI Na, QIN Yang

2024,32(2):37-45, DOI:

Abstract (22) HTML (0) PDF (6.39 M) (69)

Abstract

Hydrogels prepared by hydroxypropyl starch have better tensile properties than ordinary starch, but their mechanical properties are relatively poor. In this paper, effect of the heat-moisture treatment on the physical, chemical and the gel properties of hydroxypropyl starch was studied. Compared with the control group, the thermal stability of starch has been improved and the maintenance value decreased from 12.55 J/g to 6.58 J/g. The XRD analysis showed that the crystallicity of the strength from 30.4% to 19.6%. The double helix in strength was first destroyed by heat-moisture treatment. The peak viscosity of hydroxypropyl starch first rose to about 5 000 cp and then dropped to about 3 000 cp. The TPA and the rheological analysis showed that the hardness of the starch increased after the heat treatment of 223.51 g to 463.50 g and the storage elastic module increased, indicating that wet heat treatment improved the mechanical properties of the starch.

Grain Processing

Quality Analysis of Whole Wheat Bread Flour in Chinese Marke (Online First, Recommended Article)

TIAN Xiao-hong, LI Yi, WANG Jia-ya, REN Fei, LIU Yan-xiang, LIU Ming, TAN Bin*

2024,32(2):46-54, DOI:

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Abstract

In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged from 8.30 g/100 g to 13.39 g/100 g. The ash content of WWBF ranged from 0.6 g/100 to 2.5 g/100 g, with an average of 1.5 g/100 g. The protein contents of WWBF were between 13.92 g/100 g and 15.86 g/100 g. The content of wet gluten ranged from 30.20% to 47.10%. The average dietary fiber was 10.25 g/100 g, and the dietary fiber of 9 samples were between 8.65 g/100 g and 14.31 g/100 g. The content of alkylresorcinol of WWBF in 9 samples ranged from 234.72 μg/g to 508.48 μg/g. There were 7 samples with stabilization time longer than 7 min and 9 samples with stabilization time longer than 5 min. The maximum fermentation height Hm of dough were between 23.8 mm and 42.9 mm. The whole wheat bread with 60% WWBF had a good appearance, bread structure, soft taste and rich flavor. The sensory scores of whole-wheat bread ranged from 77.8 to 102.0. Whole wheat breads were all qualified. In short, WWBF products in China were relatively lack. The dietary fiber content and alkyl resorcinol content of WWBF were higher, and the processing quality and baking quality were good.

Study on the Characteristics of Monolayer Water and Bound Water of Wheat Flour after Cold Plasma Treatment (Online First, Recommended Article)

ZHAO Ming-hui, LI Xing-jun*, WU Jian-zhang, JIE Yu, WANG Meng-ya, JIANG Yu-shan

2024,32(2):55-64, DOI:

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Abstract

To understand the cause for the increasing water absorption rate of wheat shorts after cold plasma treatment, a dynamic moisture adsorption instrument was used to measure the moisture sorption isotherms of samples treated with 120 W low-pressure strong radio frequency helium or oxygen CP for different times. The result was that the Caurie equation can fit an isotherm, and its coefficient C0 gived the density of water adsorbed by the sample. For adsorbed or desorbed samples, as the helium or oxygen CP treatment time at the same power increased, there was no difference in the density of adsorbed water, and the coefficient M0 gived the adsorbed water content of the monomolecular layer of the sample. For adsorbed or desorbed samples, as the helium CP treatment time at the same power increased, the water content of the monomolecular layer increased significantly. For samples treated with oxygen plasma, the content of the adsorbed monomolecular layer water first decreased and then increased as the treatment time increased, while the desorbed single-molecule water content showed a decreasing trend with the increased time. In order to improve the fitting of the Caurie equation, M0 was corrected to A+Bt (t was the temperature, A and B were constants). Analysis of the coefficients of the modified Caurie equation showed that as the 120 W helium CP treatment time (0~180 s) increased, the monomolecular layer of water, the number of adsorbed water molecule layers, the bound water content, and the water adsorption surface area all showed a continuous increase trend. For oxygen CP, these indicators showed an increasing trend in the first 60 s of processing, and then showed a decreasing trend if the processing time was extended. The results showed that compared with oxygen-cold plasma, high-energy helium-cold plasma improved the hydrophilicity of wheat shorts proteins and polysaccharides. As the treatment time increased, the surface area and number of layers of water adsorbed by these macromolecules and the monomolecular layer, and the bound water content steadily continued to increase.

Effect of Lactic Acid Bacteria in Traditional Foods on the Flavor of Sourdough Bread (Online First, Recommended Article)

YANG Hai-ying, LU Yu, ZHANG Chun-qiang, YAO Qian-ru, LI Jia-pu, NIU Xing-he, LI Hui*

2024,32(2):65-73, DOI:

Abstract (15) HTML (0) PDF (1021.05 K) (45)

Abstract

Lactic acid bacteria (LAB) plays an important role in the production of sourdough, and has a significant impact on its flavor and other qualities. In order to select LAB starter culture for specialty sourdough and develop differentiated sour dough bread, this study evaluated the glucose metabolism capacity, organic acid production capacity and flavor characteristics of LAB strains isolated from different kinds of traditional fermented foods, and their effects on the flavor of sourdough and bread were also verified. The results showed that there were 6 LAB strains with strong glucose metabolism and acid production performance, and excellent flavor characteristics. The volatile flavor substances produced by these strains were mainly composed of alcohols, esters, ketones, aldehydes, acids, and other compounds. Among them, two Lactobacillus plantarum strains might be the main contributors of special flavors such as sourness, fruitiness and rice wine flavor to sourdough bread. These obtained strains provide resources for the development of sourdough starter culture with characteristic aroma components, and have potential for industrial application.

Food Processing

Investigation of Flavor Molecules from a Machine Learning Perspective and Its Application in Jasmine Tea (Online First, Recommended Article)

PANG Jie, LI Xiao-lin, WANG Qin, ZHANG Qin-hua, HUANG Shi-guo, SUN Yi-lan*

2024,32(2):74-82, DOI:

Abstract (11) HTML (0) PDF (5.29 M) (59)

Abstract

The pupose of this review was to explore the application of machine learning in the realm of flavor molecule research, particularly in the analysis of the flavor of Jasmine tea. The study of flavor molecules is fundamental to understand and optimize the taste and quality of food, especially tea. The introduction of machine learning technology has opened new horizons for the identification and analysis of flavor molecules. This paper firstly outlined the basic concepts and research methods of flavor molecules, and a detailed discussion on the application of machine learning in deciphering the relationships between molecular structures and flavor characteristics, as well as in the analysis, prediction and optimization of the flavor and intelligent processing of Jasmine tea and other applications, put forward the research prospect. Thereby, this review could enhance the quality of Jasmine tea and provide technical support for the further development of the tea industry.

Effect of Auricularia auricular-judae Powder on the Physicochemical Properties and Structure of Black Rice Gel (Online First, Recommended Article)

DONG Yue, XIE Feng, XIAO Jian-hui*

2024,32(2):83-91, DOI:

Abstract (12) HTML (0) PDF (3.99 M) (58)

Abstract

In order to improve the processing performance of black rice, black rice flour was used as raw material and different amounts of black fungus powder (5.0%, 10.0%, 15.0%, 20%) were added to investigate its effect on the gelatinization and thermodynamic properties of black rice flour. The influence of rheological properties, textural properties and microstructure on its corresponding black rice gel was also studied. Adding Auricularia auricular-judae powder can significantly improve the viscosity of black rice and promote the gelation of black rice during cooling, among which adding 20% Auricularia auricular-judae powder had the best effect. The addition of Auricularia auricular-judae powder can inhibit the flow of water in black rice gel, and increase the hardness and elasticity of black rice gel significantly. The gelatinization enthalpy of black rice gel increased from 3.01 J/g to 5.94 J/g, and the hydroxyl stretching vibration peak of black rice gel decreased from 3 390 cm–1 to 3 374 cm–1. The stability of black rice gel structure was improved by adding Auricularia auricular-judae powder. The SEM results showed that the pores of black rice gel supplemented with Auricularia auricular-judae powder were significantly smaller than that of pure black rice gel, and the matrix layer around the pores was thicker, which further explained the mechanism of Auricularia auricular-judae powder on improving the structure of black rice gel. In conclusion, the effect of Auricularia auricular-judae powder on the physicochemical properties and structure of black rice gel was significant.

Quality & Nutrition

Analysis on the Quality of Wheat in China in 2022 (Online First, Recommended Article)

WU Hai-bin, SUN Hui*, HONG Yu, CHANG Liu, DUAN Xiao-liang, MA Hang, JING Xiao-xuan, ZHOU Gui-ying

2024,32(2):92-99, DOI:

Abstract (12) HTML (0) PDF (997.70 K) (62)

Abstract

Based on varieties, area and distribution of wheat in China, 1 377 newly harvested wheat samples from 12 provinces were collected in 2022. The physio-chemical quality as well as end-use quality evolutions were carried out, and the current quality status of wheat were analyzed. The results showed that the average crude protein content and gluten content of wheat were 13.1% and 29.6%, respectively, and the mean gluten index was 69. Among the rheological parameters of dough, the water absorption of flour was 63.2 mL, and the average stability time was 6.7 min. The mean tensile curve area, elongation and maximum tensile resistance were 75 cm2, 140 mm and 398 EU, respectively. All samples were evaluated for the processing quality of noodles and steamed bread, and samples with strong gluten wheat varieties and wet gluten content ≤25% were evaluated for the processing quality of bread and cake, respectively. The average scores of noodles, steamed bread, bread and cake were 79, 75, 73 and 69 points, respectively. Only 1.7% of the samples met the requirements of “High quality wheat-Strong gluten wheat” (GB/T 17892—1999), while 1.3% of the samples met the requirements of “High quality wheat-Weak gluten wheat” (GB/T 17893—1999). In addition, 44.9%, 31.4% and 2.8% of the samples met the requirements of quality classification, high-quality wheat and high-quality strong gluten wheat in “Quality classification of wheat varieties” (GB/T 17320—2013), respectively, and 56.0% and 3.0% of the samples met the requirements of quality classification and strong gluten hard wheat in “The Grain & Oil Products of China-Wheat” (LS/T 3109—2017), respectively. The results showed that the processing quality of wheat in China was general, and the food quality of steamed food was higher than that of baked food. A few varieties with excellent food processing quality bred were also planted.

Quality Characteristics of Garin and Starch of Waxy Wheat “Shannong nuomai 1” (Online First, Recommended Article)

YU Hai-xia, PENG Li, SUN Ming-tao, YANG Ming, DENG Zhi-ying, TIAN Ji-chun*

2024,32(2):100-105, DOI:

Abstract (14) HTML (0) PDF (724.97 K) (45)

Abstract

Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People’s Republic of China in 2017. In order to better understand the characteristics of waxy wheat, we have studied the grain and starch characteristics of Shannong nuomai 1, which was the first high-yield waxy wheat approved by Shandong Province. The results showed this variety hardly contained any amylose (only 0.158%), but had the high protein content (16.4%) and flour whiteness (81.2%). There were uneven starch particle size distribution with more A-type starch particles using scanning electron microscopy. In terms of pasting properties, a lower gelatinization temperature, shorter gelatinization time, lower peak viscosity, final viscosity when comparing with those of common wheat. The water absorption rate of dough was obviously higher than that of common wheat, and the formation time was longer than stability time. These studies could provide reference and theoretical basis for power blending and processed products with Shannong nuomai1.

Application of Gellan Gum-black Rice Anthocyanin-titanium Dioxide Composite Film in the Coating Preservation of Blueberry (Online First, Recommended Article)

YAN Xing-mei, DONG Jian-yu, GUO Na, ZHU Gui-lan*

2024,32(2):106-113, DOI:

Abstract (8) HTML (0) PDF (12.88 M) (59)

Abstract

An edible film using gellan gum, black rice anthocyanins, and titanium dioxide as raw materials were prepared. The effect of edible film on blueberries coating preservation was investigated. Firstly, scanning electron microscopy revealed that there were no obvious cracks or delamination in the cross sections of the gellan gum film (GG), gellan gum, and black rice anthocyanin, composite film (GG-BRA), and gellan gum, black rice anthocyanin, and titanium dioxide composite film (GG-BRA-TiO2). Fourier transform infrared spectroscopy further showed that gellan gum was interacted with black rice anthocyanin and titanium dioxide through non covalent bond. The antibacterial experiment indicated that the GG-BRA-TiO2 composite film had a good antibacterial activity, in which size of the antibacterial circle for Staphylococcus aureus, E. coli and bread's yeast were 4.14, 2.77 and 3.55 (mm), respectively. Secondly, the composite film was used for the preservation of blueberries. The results showed that the GG-BRA and GG-BRA-TiO2 coating groups could slow down the rate of physicochemical properties changes during blueberry fruit storage. Among them, the preservation effect of GG-BRA-TiO2 composite film was better than that of GG-BRA composite film. After 10 days of storage, the weight loss rate, hardness, anthocyanins, total phenols, and the activity of polyphenol oxidase were decreased by 1.56%, 23.69%, 18.44%, 12.71%, and 14.00% compared to the control group, respectively. Therefore, GG-BRA-TiO2 composite film showed good water resistance and antibacterial properties and could be used as a promising coating and preservation material in food packaging.

Food Safety

Research Progress on Sample Pretreatment Techniques for Alternaria Toxins Residues Analysis in Food (Online First, Recommended Article)

GUAN Wen-bi, MA Jia-li

2024,32(2):114-120, DOI:

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Abstract

The food infected by Alternaria species can produce Alternaria toxins with genotoxicity, cytotoxicity, reproductive toxicity, and developmental toxicity. Due to the low content of Alternaria toxins with greatly different chemical structures in food, it is necessary to establish a reliable and highly sensitive method for Alternaria toxins residues analysis in food. Sample pretreatment is not only an important part but also a bottleneck in the process of residue analysis. This article reviewed the sample pretreatment technology of Alternaria toxins in food, specifically focusing on the application of QuEChERs, dispersed liquid-liquid microextraction, molecular imprinting solid phase extraction, and direct dilution method in Alternaria toxins extraction, as well as the applications of solid-phase extraction, dispersed solid-phase extraction, low- temperature freezing, and liquid-liquid distribution in the purification process of Alternaria toxins in food matrices. The advantages and disadvantages of different extraction and purification technologies were summarized. The advantages and limitations of existing pre-treatment technologies were analyzed. The development prospects of pre-treatment technologies were discussed, such as preparing new molecularly imprinted solid-phase extraction materials and purification materials with good performance and establishing an integrated detection system for extracting and analyzing Alternaria toxins in food.

Research Advances in Enzymatic Detoxification of Deoxynivalenol (Online First, Recommended Article)

SUN Jing, ZHAO Cheng-cheng, DU Wen, HAN Yang-ying, ZHAO Yi-fan, LIU Hu-jun*

2024,32(2):121-126, DOI:

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Abstract

Deoxynivalenol (DON) is a toxic secondary metabolite produced by Fusarium spp. that mainly contaminates wheat, corn, and other food crops, and has posed serious threats to food safety. Currently, enzymatic detoxification of DON shows promising application prospects. This paper provided an overview of the latest domestic and international research on the types of biotransformation enzymes, degradation mechanisms, structural features, detoxification enzyme mining strategies, and molecular modifications of DON. Additionally, the paper explored research trends in molecular design of mycotoxin detoxification enzymes assisted by artificial intelligence, which aimed to provide a reference for the development of bio-detoxification technology of DON in food and feed.

Research Progress on In Situ Rapid Detection of Heavy Metal Cadmium (Online First, Recommended Article)

MIN Jian-feng, FANG Meng-qi, LUAN Yun-xia*

2024,32(2):127-135, DOI:

Abstract (20) HTML (0) PDF (2.06 M) (61)

Abstract

Cadmium is a kind of heavy metal, which is harmful to environment and human health. Although conventional detection methods based on large instruments such as atomic absorption spectrometers and inductively coupled plasma mass spectrometers have high accuracy, they cannot meet the needs of rapid field detection and high throughput screening. The in situ rapid detection technology of cadmium can provide a new, efficient and real-time method in the fields of food security, agricultural Internet of things, biological breeding and environmental monitoring, especially in the screening of plant varieties with different cadmium absorption and accumulation characteristics. Starting with the principle and characteristics of detection technology, this paper summarized different technologies for rapid in situ detection of cadmium in animals and plants, such as electrochemical sensing technology, fluorescence sensing technology, optical sensor technology, etc., and its research progress, application prospects and development direction in the fields of food safety monitoring, risk assessment, and migration, transformation and accumulation in organisms. It is hoped to provide technical reference for related research and analysis.

Isolation and Identification of Pathogenic Fungi in Wheat and Influence of Fumigation on Their Virulence (Online First, Recommended Article)

HE Xiao-ying, HE Yan, GU Yu-xi, WANG Jin, CHEN Jin-ying*

2024,32(2):136-144, DOI:

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Abstract

Fusarium infection of wheat can lead to scab, mycotoxin contamination and yield reduction. Fusarium is a serious threat to food security. In this study, the Fusarium strains in wheat were isolated and identified. The three strains N1, N2 and N3 belonged to Fusarium graminearum, Fusarium asiaticum and Fusarium culmatum, respectively. The production of zearalenone, vomitoxin and fumonisin by the three strains was analyzed by toxin-producing gene detection and mycotoxin detection. The results showed that N1 and N3 could produce zearalenone and vomitoxin, but did not produce fumonisin, while N2 did not produce these three toxins. In this study, ozone and chlorine dioxide were further used for gas fumigation to explore the effect of gas fumigation on the three strains isolated. By observing the spore morphology, mycelium length and mycelium morphology, the results showed that chlorine dioxide fumigation could effectively inhibit the growth of mycelium and spore germination, while ozone could only inhibit spore germination and had no obvious inhibitory effect on the growth of mycelium.

Determination of Aflatoxins in Grains by QuEChERS-UPLC-MS/MS (Online First, Recommended Article)

WU Qin-yan, ZHANG Wen-wen, LIANG Hong-fang, WANG Jian-hua*, CHEN Lu

2024,32(2):145-150, DOI:

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Abstract

A method based on a QuEChERS sample preparation approach coupled with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established to determine six aflatoxins (B1, B2, G1, G2, M1, M2) residues in grains. Samples were extracted with acetonitrile –0.1% formic acid aqueous solution (84 : 16, v/v), followed by purifying with PSA, and determined by UPLC-MS/MS in multiple reaction detection mode with 0.1% formic acid-acetonitrile as mobile phase. The correlation coefficients of the standard curves of the six aflatoxins were all greater than 0.99, showing good linearity. The recoveries were 80.83%~117.5%, and the relative standard deviations (RSD) were 1.53%~15.59%. The matrix effects of six aflatoxins were 0.81~1.12 in different varieties of grains. The accuracy and precision of this method meet the requirements of relevant standards, and have the advantages of simple pretreatment technology, good purification effect and high precision determination, which could be suitable for the quantitative analysis of six aflatoxins in wheat, rice, corn, mung bean and red bean samples.

Bio Engineering

Research Progress on the Application of Ultraviolet Light-emitting Diode (UV-LED) Technology for Food Microbial Inactivation (Online First, Recommended Article)

LI Jin-dong, ZHANG Zhong-jie, QI Zhi-hui, YIN jun, JIN Yi, TANG Fang*

2024,32(2):151-158, DOI:

Abstract (9) HTML (0) PDF (476.70 K) (44)

Abstract

Ultraviolet (UV) irradiation is a non-thermal sterilization technique, and mercury vapor ultraviolet lamps currently serve as the primary equipment for food hygiene. However, due to some factors, the production and usage of mercury lamps gradually reduced. The inevitable trend has been their replacement by environmentally friendly and energy-efficient ultraviolet light-emitting diodes (UV-LED). This article, based on the principles of UV-LED light emission and the characteristics of multi-wavelength coupling applications, briefly reviewed the mechanisms of microbial inactivation. The factors affecting the inactivation effect (wavelength, UV dose and material characteristics), the sterilization effect of processed foods and the impact on the quality of some foods were explored. The aim was to provide a reference for optimizing the sterilization processes and equipment parameters of UV-LED in the field of food hygiene.

Quantitative Study on the Detection of Bovine Derived Components in Dairy Products Based on Real Time PCR Method (Online First, Recommended Article)

CHEN Chen, SHI Guo-hua, CHEN Bo-xu, ZHANG Rui, WANG Yu-xin, JIA Wen-shen, CHEN Jia, ZHOU Wei*

2024,32(2):159-164, DOI:

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Abstract

This experiment established a relative quantitative detection method for bovine derived components in milk powder based on Real time PCR. The specificity, sensitivity, and stability of cattle-specific primers and probes were tested. By simulating mixed samples of cow’s milk powder and horse’s milk powder with different concentrations, linear fitting was performed based on the functional relationship of their △Ct values, and a standard curve was drawn to establish a relative quantitative detection of bovine derived components in milk powder. The results showed that the minimum detection limit of this method was 0.000 01 mg/mL. The recovery rate was 91.11%~119.2%, with an inter group coefficient of variation of ≤0.58% and an intra group coefficient of variation of ≤1.44%. This method is suitable for detecting the adulteration of bovine derived components and content in milk powder in terms of specificity and stability.

Exploration of the Teaching Reforms of Modern Food Microbiology Course (Online First, Recommended Article)

MAO Bing-yong, XIA Yu, ZHANG Qiu-xiang, LI Hai-tao, TIAN Feng-wei

2024,32(2):165-170, DOI:

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Abstract

Modern food microbiology is a core compulsory course of Food Science and Engineering and an important course in the teaching system of Food majors. We have conducted a research on teaching reform in response to the current problems of outdated teaching content, single teaching methods, and unscientific teaching assessment methods in curriculum teaching. We have taken multiple strategies, including introducing hot cases related to food microbiology in class to update the teaching content, encouraging students to conduct microbiological thematic discussions and presentations in class, adding feedbacks after the “homework submission-review scoring” to achieve a closed-loop teaching. After three rounds of teaching reform practice, the students’ feedback was good, and the teaching effects of modern food microbiology has been significantly improved.

Storage logistics

Research Progress on Large and Medium-sized Grain Drying Equipment (Online First, Recommended Article)

WANG Yan-kun, CHEN Peng-xiao, ZHU Wen-xue*, JIANG Meng-meng, ZHU Yu-ge, JIN Ying-zhe, WANG Xiao-wan

2024,32(2):171-177, DOI:

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Abstract

Grain drying equipment is an important equipment in Chinese agricultural production process, which can significantly improve the quality of grain processing after harvest and reduce the loss rate of mildew and germination during grain storage. At present, the mechanical drying rate of grain in China was only about 30%, and its overall penetration rate still had a great opportunity to improve. The market for grain dryers has great potential for development, and under the encouragement of national policies, the research on the technology, technology and applicability of dryers has been also constantly improved. In recent years, most research on grain drying has focused on process optimization, while there has been less research on grain drying equipment, which has made it difficult to apply excellent process technology and restricted the progress of grain drying equipment. This paper summarized the latest large and medium-sized grain drying equipment and the existing main problems, and put forward some suggestions, which could provide a reference for the research and development of grain drying technology and equipment.

Effects of Low Temperature Storage on the Quality and Volatile Components of Indica-japonica Hybrid Rice with Different Forms (Online First, Recommended Article)

RANG Xue-na, DONG Yi-fei, ZHU Lin*

2024,32(2):178-185, DOI:

Abstract (13) HTML (0) PDF (5.12 M) (59)

Abstract

To elucidate the variations in quality and volatile component changes in different forms of stored indica-japonica hybrid rice, a study was conducted with Yongyou 1540 rice as the test material. Under storage conditions of paddy, brown rice, and milled rice, compared to conventional warehousing, an investigation was conducted to assess the influence of low-temperature storage (15±1 ℃, RH 60%) on its quality (fatty acid value, sensory evaluation) and volatile components. Results showed that storing rice at low temperatures significantly enhanced sensory quality when comparing with conventional storage after six months, and the fatty acid value was notably superior after 12 months. Moreover, storing rice as paddy or brown rice significantly outperformed milled rice storage (at 12 months). Analysis using gas chromatography-ion mobility spectrometry (GC-IMS) to examine the volatile components of the rice under different treatments, aldehyde and ketone substances in rice stored for 6~12 months increased in comparison of fresh rice. Among these, the differences in volatile components were relatively minor between samples stored for 6 months and notably greater between samples stored for 12 months. Substances like 2-methyl-1-butanol, pentanal, hexanal, 3-methylbutanal were found in higher concentrations in room temperature samples compared to low-temperature storage, while cyclohexanone, 2-butanone, butanal, 3-hydroxy-2-butanone were lower in concentration. In conclusion, low-temperature storage of paddy or brown rice maintained the quality and volatile components of indica-japonica hybrid rice better than those of conventional storage. This research can provide essential data and theoretical foundations for post-harvest storage and production of indica-japonica hybrid rice.

Prediction of Grain Porosity Based on GWO-BP Neural Network and Grain Compression Experiment (Online First, Recommended Article)

CHEN Jia-hao, LI Jia-xin, ZHENG De-qian, YIN Jun, HUANG Hai-rong, GE Meng-meng, ZHANG Jia-yi

2024,32(2):186-193, DOI:

Abstract (12) HTML (0) PDF (1.19 M) (52)

Abstract

Porosity is a key parameter that affects the heat and moisture transfer within a grain pile. In order to investigate the distribution law of porosity in bulk grain piles in grain silos, grain compression experiment was carried out to obtain the porosity of different grain types under different moisture content and vertical pressure conditions. A porosity prediction model for grain cell based on GWO-BP neural network was proposed, and the model was compared with the porosity prediction results of BP neural network model and random forest model. Finally, the generalization ability of the model was verified using the grain cell box test. The results showed that the porosity prediction performance of the GWO-BP neural network model was the best, and the evaluation indexes of the model, including R2 of 0.960 5, RMSE of 0.013 7 and MAE of 0.013 1, were all within the permissible range. This study has provided a neural network prediction method for the determination of grain porosity, which could provide an important foundation for in-depth multi-field coupling analysis of grain piles and theoretical support for safe grain storage.

Industrial Economy

Research and Analysis on Technical Difficulties and Requirements of Grain Storage and Logistics (Online First, Recommended Article)

XU Yong-an

2024,32(2):194-202, DOI:

Abstract (11) HTML (0) PDF (512.93 K) (64)

Abstract

This report collected and classified the technical difficulties and needs in the field of grain storage and logistics, including ‘Science and Technology Week’ in 2022—2023 and recent survey in Guangdong and Zhejiang. The analysis gived the technical problems and demands in the field of grain warehousing, logistics in the past two years and the order of importance. The top ones were stored-grain pest control technology, mechanization and control of grain distribution and receiving, functional technical requirements for warehouses construction and storage, optimization consistency technology of low-temperature controlled grain storage and quality change，grain and oil storage inspection and the standardization, the technology of ventilating cooling and water retention, the storage technology of vegetable oil, emergency storage technology for finished grain and oil, tall and new warehouse type and early warning technology for monitoring grain condition detection, and so on. Compared with the collection from ‘Science and Technology Week’ in 2016, this paper has provided the reference for research and analysis of the current status and development trends of the grain warehousing industry, as well as for studying and adopting relevant development strategies.

Comparative Analysis of Domestic and Foreign Food Safety Standard Systems for Aluminum Cans Used in Food Contact (Online First, Recommended Article)

MA Peng, WU Gang, QIU Kai, ZHANG Xiao-juan, LIU Jin, QIAN Ping*

2024,32(2):203-209, DOI:

Abstract (9) HTML (0) PDF (497.49 K) (54)

Abstract

Food safety regulations and standards are an important theoretical basis for the development of food packaging industry in China. This paper first combs and summarizes the current situation of the safety standard system of food contact aluminum cans. By comparing and analyzing the current situation of the standards and regulations of food contact aluminum cans in China, ISO, EU, the United States, Japan and South Korea, this paper studies the differences in the food safety laws and regulations system of food contact aluminum cans at home and abroad, and provides reference and basis for the improvement of the standard and regulation system of food contact aluminum cans and other metal containers in China. Secondly, this paper carries out a comparative analysis of food safety standard indicators of food contact aluminum cans at home and abroad. Through the comparative analysis of food safety standard indicators of food contact aluminum cans at home and abroad, such as organic pollutants, heavy metals, total migration and migration test methods, it provides a basis for improving the safety standard indicators of food contact aluminum cans in China. Finally, on the basis of the above comparative analysis and research, the development suggestions for the regulations and standards of food contact aluminum cans in China are put forward. This paper provides knowledge and information for the food packaging industry to understand relevant standards and regulations at home and abroad, and to understand relevant safety indicators, so as to provide reference for improving the safety standard system of food contact aluminum cans in China.

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