Table of Content

01 November 2017, Volume 40 Issue 6

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Basic Research

Comparative Investigations of Proteolysis and Biogenic Amine Contents in Six Brands of Imported Camembert Cheeses

YU Huaning, WU Shenmao, HANG Feng, LIU Zhenmin

2017, 40(6):  1-6.  DOI: 10.15922/j.cnki.jdst.2017.06.001

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A comparison of six brands of imported Camembert cheeses was carried out to determine the differences in proteolysis and biogenic amine contents. Moisture content, pH value and free amino acid content of cheese samples were measured, and the degree of proteolysis was analyzed using the Kjeldahl method. Biogenic amine contents were measured using high performance liquid chromatography (HPLC). The results showed that there was a significant difference in pH value, proteolysis index and free amino acid contents among six brands (P < 0.05), with different degrees of ripening. Cheese pH value was positively correlated with proteolysis index. A significant difference in biogenic amine contents was also found (P < 0.05), but all samples were within the recommended limit. Among these, the sample FRA1 exhibited the highest degree of proteolysis and highest degree of maturation.

Effect of Cheese on Texture and Sensory Properties of Bread

CHEN Bingyu, LIU Tingting, FAN Hongxiu, MA Ninghe, ZHANG Yanrong

2017, 40(6):  7-12.  DOI: 10.15922/j.cnki.jdst.2017.06.002

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High-quality cheese bread rich in nutrients can be made by adding cheese to bread. The effect of cheese addition on dough hardness as well as texture and staling properties and major nutrients of bread was analyzed in this study. The formulation was optimized using one-factor-at-a-time and orthogonal array methods. Dough hardness and sensory scores of bread were considered as response variables. The optimum combination obtained were cheese 15%, dry yeast 1.5% and bread improver 0.8%. The cheese bread made using the optimized formulation by the direct leavening method had a delicate taste and soft texture with rich cheese flavor. Moreover, the dough hardness was 94.317 g, the bread hardness was 402.255 g, the sensory score was 92, and the protein content was 14.5 g/100 g. The cheese bread had better quality and was more resistant to staling than ordinary bread.

Processing Technology

Optimization of Processing Parameters for the Preparation of High Dietary Fiber Milk Beverage Supplemented with Fermented Okara

LIN Xuejiao, GAO Yuhang, PENG Shan, XU Yixin, LIU Li, MAO Ruihan, FU Lijun, ZHANG Jinlan, ZHAO Yan, ZHANG Yanrong

2017, 40(6):  13-19.  DOI: 10.15922/j.cnki.jdst.2017.06.003

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Fermented okara with good processing suitability containing 13.4% soluble dietary fiber (SDF) was homogenized with a blender. After addition of other ingredients, the homogenate was formulated to produce a healthy high SDF milk beverage that was uniform and tasted good. Using one-factor-at-a-time method and response surface methodology, the optimum homogenization conditions were determined as follows: blender treatment time 15 min, blender rotation rate 10 000 r/min, stabilizer mixture 0.2%, temperature 45 ℃, pressure 30 MPa, and homogenization time 120 s, and the optimum combination of ingredients was fermented okara 7% (particles sieved through 60 mesh), white sugar 6%, and milk powder 9%. The milk beverage prepared under the optimized conditions had a good particle size distribution. Its soluble solids content was 11%, stability coefficient 0.8 and centrifugal sedimentation rate 2.3%. The product was milky white, and it was a uniform system with good taste and good stability.

Analysis & Detection

Comparative Analysis of Allergen Labelling for Domestic and Imported Prepackaged Dairy Products

HUA Bangqing, SU Yonghong, ZHANG Fenghua, LIU Zhenmin

2017, 40(6):  20-23.  DOI: 10.15922/j.cnki.jdst.2017.06.004

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This paper reviews the current status of allergen labelling for domestic and imported dairy products and compares the domestic and oversea regulations on food allergen labelling. The aim is to put forward some suggestions on solving the problems existing in food allergen labelling management in China. Our comparison reveals that the rate of allergen labelling is very low for both domestic and imported dairy products and there are shortcomings in terms of location, terms and emphasis of contents. Furthermore, 60.0% domestic dairy products and 55.6% imported dairy products label the allergens below the ingredients. Foreign brands prefer to use "allergenic" or "sensitizing" as the leading terms in allergen descriptions. Only two brands at home and abroad emphasize allergen labelling using bold font or a different font color.

Optimization of Sample Preparation by Response Surface Methodology for the Determination of Histamine in Fermented Dairy Products by High Performance Liquid Chromatography with Precolumn Derivatization

LIU Jing, SU Miya, XU Zhiyuan, LIU Zhenmin

2017, 40(6):  24-28.  DOI: 10.15922/j.cnki.jdst.2017.06.005

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The histamine content in commercial fermented dairy products was determined by high performance liquid chromatography (HPLC) with precolumn derivatization. Four derivatization conditions, dosage of derivatizing agent (dansyl chloride, Dns-Cl), pH value, time and temperature were optimized using one-factor-at-a-time method and response surface methodology (RSM). The results showed that the optimized derivatization conditions were easy to manipulate and allowed for efficient, accurate and precise determination of histamine. The method met the requirements for accurate determination of histamine dairy products.

Analysis of Cr Valence States in Milk by High Performance Liquid Chromatography Coupled with Inductively Coupled Plasma Mass Spectrometry

WU Chunmin, WANG Yan, ZHANG Chunlin, WANG Dong, ZHANG Leilei, ZHANG Yan

2017, 40(6):  29-32.  DOI: 10.15922/j.cnki.jdst.2017.06.006

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In this paper, Cr (Ⅲ) and Cr (Ⅵ) in milk were determined by high performance liquid chromatography coupled with inductively coupled plasma mass spectrometry (HPLC-ICP-MS). A PRP-X100 cation exchange column was used. The influence of mobile phase concentration, pH value and flow rate on the degree of separation and retention time was investigated. The mobile phase selected was NH4NO3solution (0.10 mol/L, pH 7) at a flow rate of 1.0 mL/min. Under the optimized conditions, the mass spectrometric and ion interferences were eliminated by using the natural abundance ratio of 52Cr to 53Cr as reference value, and the retention time of Cr (Ⅲ) and Cr (Ⅵ) were determined to be 2.227 and 1.856 min, respectively. Good linearity was observed for Cr (Ⅲ) and Cr (Ⅵ) with correlation coefficients of 0.999 5 and 0.999 7, respectively. The detection limits were 0.015 and 0.016 μg/L, respectively. The overall recoveries for the two valence states were in range of 71.52% to 90.27%. This method proved to be useful for simultaneous analysis of different Cr valence states in milk and dairy products.

Reviews

Advances in Lactobacillus plantarum and Its Application in Dairy Products

HONG Qing, LIU Zhenmin, WU Zhengjun, HANG Feng

2017, 40(6):  33-37.  DOI: 10.15922/j.cnki.jdst.2017.06.007

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Lactobacillus plantarum is a ubiquitous microorganism, and as a member of the probiotic family it owns various probiotic functions including regulating the balance of the intestinal flora, maintaining normal immune response and lowering cholesterol levels, and has a broad application in the food industry. This article aims to review the mechanism underlying the health benefits of typical strains of Lactobacillus plantarum and to assess the factors limiting the application of Lactobacillus plantarum in the dairy industry.The commonly used solutions are presented.Hopefully,this review will provide a useful basis for practical application of Lactobacillus plantarum.

Advance in Understanding the Mechanism Underlying Bifidobacterial Metabolism of Human Milk Oligosaccharides

JIANG Chenbo, HONG Qing, HANG Feng

2017, 40(6):  38-44.  DOI: 10.15922/j.cnki.jdst.2017.06.008

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Human milk oligosaccharides (HMO) have complex structures and selectively stimulate the growth of probiotic bifidobacteria in the intestine of breast-fed infants. Infant gut-associated bifidobacteria provide molecular tools to metabolize HMO with strain specificity, such as glycosyl hydrolases. This review summarizes the structure of HMO and the mechanism underlying HMO metabolism by infant gut-associated bifidobacteria. The focus of this review is on the current advances in the intraspecific differences in bifidobacterial HMO metabolism and the tools involved in the metabolic process.