Table of Content

01 January 2020, Volume 43 Issue 1

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Basic Research

Effect of Microparticulated Whey Protein and Physically Modified Starches on Stability of High Protein Drinking Yogurt System

TAN Wenshi, OU Kai, LIU Guanchen, WANG Jian, FENG Yuhong, WU Weidu

2020, 43(1):  1-4.  DOI: 10.15922/j.cnki.jdst.2020.01.001

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Microparticulated whey protein (at 0.5 g/100 mL) and two physically modified starches (modified barley and rice; at 0.5, 1.0 g/100 mL) were separately added as clean label ingredients to yogurt to investigate their effects on yogurt properties. The results demonstrated that all five yogurt systems had high water-holding capacity and viscosity, with the one with 1.0 g/100 mL modified barley starch having the highest water-holding capacity (70.20%) and highest viscosity (4 422 mPa·s). In addition, the particle size distribution and rheological analyses consistently showed that modified barley starch had a positive effect on the stability of yogurt. The yogurt with microparticulated whey protein was slightly but not significantly inferior to those with modified starches in all the parameters analyzed.

Analysis & Detection

Determination of Taurine Content in Infant Formula for Special Medical Purposes by High Performance Liquid Chromatography-Tandem Mass Spectrometry

LIN Lin, LIN Yikan, PANG Beini, WENG Shiyu

2020, 43(1):  5-8.  DOI: 10.15922/j.cnki.jdst.2020.01.002

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An analytical method for the determination of taurine content in infant formula for special medical purposes has been established using liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Samples were dissolved in double distilled water with constant shaking for 15 min for the purpose of taurine extraction, followed by protein precipitation with 5% metaphosphoric acid. The analyte was separated on an SAX column (2.1 mm × 150 mm, 3.5 μm) using gradient elution with a mobile phase containing 0.1% (V/V) formic acid in water and acetonitrile. The chromatographic separation was completed within 9 min. Thereafter, the analysis was performed using an electrospray ionization source in the positive ion mode with multireaction monitoring. As a result, good linearity was observed in the concentration range from 0.2 to 2.0 mg/L with correlation coefficient (R2) of greater than 0.999. The limit of detection (LOD) was 0.3 mg/100 g, and the limit of quantification (LOQ) was 1.0 mg/100 g. The average recoveries at three different spiked concentration levels ranged from 90.1% to 102.4% with relative standard deviation of 0.39%–3.30% (n = 6). This method is applicable to analyze the taurine content in infant formula for special medical purposes, owing to its good sensitivity, recovery, repeatability and stability.

Determination of Sugars in Infant Formula by Ion Chromatography

LI Li, CAO Wenjun, XUE Weifeng, LIU Ming

2020, 43(1):  9-14.  DOI: 10.15922/j.cnki.jdst.2020.01.003

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The purpose of this study is to establish a simple, rapid and effective method for the simultaneous analysis of various saccharides (glucose, sucrose, lactose, galactooligotrisaccharide, kestose, galactooligopentasaccharide, nystose and 1F-fructofuranosyl nystose) in infant formula by high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). The effect of chromatographic columns, column temperature, detector waveforms, eluent concentration and flow rate on the separation of the 8 saccharides was evaluated. The analysis was performed on a CarboPac PA20 analytical column (3 mm × 150 mm) coupled with a guard column (3 mm × 30 mm) at a 0.30 mL/min flow rate. Column temperature was set as 30 ℃. Efficient separation was achieved using gradient elution. Under the optimal conditions, the detection limit was 3.0–12.0 μg/L for all analytes. The precision, expressed as relative standard deviation (RSD), was less than 3%. The recoveries of the 8 saccharides in spiked soymilk were 78.0%–96.8%, indicating the feasibility of this method.

Determination of Choline in Infant Formula for Special Medical Purposes by Enzyme Colorimetry

KE Yanna, ZHANG Yuzhu, BAO Xiaoling, PEI Wei

2020, 43(1):  15-18.  DOI: 10.15922/j.cnki.jdst.2020.01.004

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The applicability of enzyme colorimetry as specified in the National Food Safety Standard: Determination of Choline in Infant Food and Milk Products (GB 5413.20－2013) for the determination of choline in infant formula for special medical purposes was evaluated using quality control and actual samples as well as spiked recovery and precision tests. The theoretical value of choline content in quality control samples was 171.5 mg/100 g, and the measured value was 168.4 mg/100 g. The measured result was within the allowable error range indicating its reliability. Spiked recoveries for infant formula and quality control samples were 96.1%–98.4% with relative standard deviation (RSD) of 1.43%, indicating high accuracy and precision of the method. When the method was applied to 24 batches of commercial samples, the measured values of choline content met the requirements of the national standard. Accordingly, enzyme colorimetry can be used to detect choline i n infant formula for special medical purposes.

Rapid Determination of Four Vanillin Compounds in Milk and Dairy Products by High Performance Liquid Chromatography

CHEN Jing, DUAN Guoxia, LIU Lijun, LI Cuizhi, Lü Zhiyong, WU Lunwei, LIU Chunxia, YUE Hong

2020, 43(1):  19-24.  DOI: 10.15922/j.cnki.jdst.2020.01.005

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A reversed-phase high performance liquid chromatography (RP-HPLC) method for the simultaneous quantitative determination of vanillin, methyl vanillin, ethyl vanillin and coumarin in milk and dairy products has been established. Vanillin compounds from samples were extracted with acetonitrile, blown to dryness under nitrogen, and then cleaned up with n-hexane. The chromatographic separation was achieved using a mixture of 20 mmoL/L ammonium acetate (pH 5.6), acetonitrile and methanol as the mobile phase with gradient elution on a C18 column. The analysis was carried out using a UV detector at a wavelength of 267 nm and the analytes were quantified by an external standard method. Good linear relationships in the range of 0.05–5.00 μg/mL were observed for all analytes. The limit of quantification was 0.2 mg/kg and the limit of detection was 0.06 mg/kg for the four analytes in liquid milk, milk powder, yogurt, lactic acid fermented beverage, ice cream, and cheese. The recoveries for vanillin, methyl vanillin, ethyl vanillin and coumarin in these samples at spiked concentration levels of 0.2–2.0 mg/kg were 80.6%–110.0%, 80.1%–109.6%, 80.4%–109.5% and 80.1%–105.9%, with relative standard deviations of 1.87%–7.70%, 1.45%–9.80%, 1.66%–9.52% and 1.16%–9.52%, respectively. This method was rapid, accurate, repeatable and simple and could be applied to determine vanillin compounds in milk and dairy products.

Reviews

Recent Progress in Human Milk Oligosaccharides and Their Substitutes in Infant Formula

WANG Yanfei, GONG Pimin, ZHANG Lanwei

2020, 43(1):  25-32.  DOI: 10.15922/j.cnki.jdst.2020.01.006

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Human milk oligosaccharides (HMOs) are important components in human milk. Understanding the differences between non-HMOs and HMOs is fundamental to develop infant formula with improved nutritional functions making it more similar to human milk to satisfy the nutritional health of infants. This paper reviews the types and structural characteristics of HMOs and their roles in regulating the intestinal microflora, improving intestinal health and promoting immune system development. Meanwhile, the differences between the composition of oligosaccharides in mammalian milk and HMOs composition are described, as well as the characteristics and functions of oligosaccharides commonly used in infant formula. The problems associated with the application of oligosaccharides in infant formula are proposed and future prospects are discussed. We expect that this review will provide a theoretical guidance for the development of new infant formulas.

Effects of Ultra-High Pressure on Sensory, Physicochemical and Protein Processing Properties of Milk: A Review

ZHAO Xufei, HU Zhihe, XUE Lu, LU Dingqiang, JIA Lingyun, CHENG Kaili

2020, 43(1):  33-38.  DOI: 10.15922/j.cnki.jdst.2020.01.007

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In the processing of dairy products, heat treatment is usually used to ensure food safety and extend product shelf life. Being advantageous over thermal processing, ultra-high pressure, a non-thermal processing technology that kills or inhibits contaminating microorganisms in milk, can not only ensure the safety of dairy products and extend the shelf life, but also can have an impact on the sensory quality, nutrient retention and processing properties of milk proteins. In this paper, the recent progress in the effects of ultra-high pressure treatment on the sensory, physicochemical and protein processing properties of milk is reviewed, which will provide a rationale for the application of ultra-high pressure in dairy processing.

A Review of Recent Research on the Effect of Dense Phase Carbon Dioxide on Protein Structure and Processing Characteristics in Foods

ZHOU Xuefu, ZHENG Yuanrong, LIU Zhenmin, WANG Danfeng, DENG Yun

2020, 43(1):  39-44.  DOI: 10.15922/j.cnki.jdst.2020.01.008

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Non-thermal processing technology has been widely used in the food processing industry. Dense phase carbon dioxide (DPCD), an emerging non-thermal processing technology, has become the focus of food processing technology researchers worldwide due to its low energy consumption, non-toxicity and harmlessness, and small impact on food quality. As an important component of food, protein directly affects the flavor, texture and nutrition of food. An overview of DPCD processing technology is presented in this article. Moreover, it summarizes the current state of the art in understanding the effect of DPCD on protein structure and processing characteristics, and discusses future prospects for this processing technology. Hopefully, this review will provide new ideas for researchers working on the application of non-thermal processing technologies in food processing.

Recent Progress in Understanding the Preventive Effect of Dairy Products on Metabolic Syndrome

JIA Hongxin, SU Miya, CHEN Wenliang, QI Xiaoyan, JIE Liang

2020, 43(1):  45-49.  DOI: 10.15922/j.cnki.jdst.2020.01.009

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It is known that there is a negative correlation between the dietary intake of dairy products and the incidence of metabolic syndrome (MS). One or multiple dairy ingredients together can directly affect some characteristic indexes of MS. In particular, minerals such as calcium and magnesium, whey protein, bioactive peptide and conjugated linoleic acid in dairy products have been proved to be helpful to improve the characteristic indexes of MS. In this paper, the preventive effect of dairy products on MS and the underlying mechanisms are summarized.

Recent Progress in a Next Generation Probiotic, Bacteroides ovatus

YAN Danli, WU Junrui, SHI Haisu, LUO Xue, YUE Xiqing, WU Rina

2020, 43(1):  50-54.  DOI: 10.15922/j.cnki.jdst.2020.01.010

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In recent years, significant breakthroughs in intestinal flora research have suggested that Bacteroides ovatus has the ability to metabolize polysaccharides and choline salts, exerting therapeutic effects on diabetes, cardiovascular disease, inflammatory bowel disease and cancer as well as other physiological functions that make it a promising potential next generation probiotic. It has been of great interest to researchers worldwide. This article presents a systematic and comprehensive review of the bacteriological characteristics, functional characteristics and application prospects of Bacteroides ovatus, which is still in the literature. We expect to provide valuable information for researchers interested in Bacteroides ovatus and its application.