摘要:
Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD(430) was 0.015, meeting the requirement (≤0.045 of OD(430)) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil.
摘要:
Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance Saccharomyces cerevisiae strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasma) mutagenesis and high-salt based screening. The ethanol production of mutant HF-130 was increased by 98.8% in very high gravity fermentation. Furthermore, ATF1 gene was overexpressed in strain HF-130, generating ester-producing strain HF-130-ATF1. The ethyl acetate concentration of strain HF-130-ATF1 was increased by 130% compared to the strain HF-130. Finally, the soy sauce fermentation performance of Torulopsis globosa and HF-130-ATF1 was compared with T. globosa, HF-130, HF-130-ATF1, and Torulopsis and HF-130. Results showed ethyl acetate and isoamyl acetate concentrations in co-fermentation of T. globosa and HF-130-ATF1 were increased by 2.8-fold and 3.3-fold, respectively. In addition, the concentrations of ethyl propionate, ethyl caprylate, phenylethyl acetate, ethyl caprate, isobutyl acetate, isoamyl alcohol, phenylethyl alcohol, and phenylacetaldehyde were also improved. Notably, other three important flavour components, trimethylsilyl decyl ester, 2-methylbutanol, and octanoic acid were also detected in the co-fermentation of T. globosa and HF-130-ATF1, but not detected in the control strain T. globosa. This work is of great significance for improving the traditional soy sauce fermentation mode, and thus improving the flavour formation of soy sauce.
作者机构:
[He, Dongping; Zhang, Liwei; Lei, Fenfen; Chen, Yaqi] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[He, Dongping; Lei, Fenfen] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.;[He, Dongping; Zhang, Liwei; Lei, Fenfen] Res Ctr State Adm Grain, Grain & Oil Resources Comprehens Exploitat & Engn, Wuhan 430023, Peoples R China.
通讯机构:
[Fenfen Lei] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, China<&wdkj&>Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State of Administration of Grain, Wuhan, 430023, China
摘要:
Enhancing aminopeptidase fermentation using cheap substrate is very necessary for industrial production and application of aminopeptidase. The suitability of using raw soybean meal (SBM) as substrate for aminopeptidase production by Bacillus licheniformis SWJS33 in submerged fermentation was first evaluated. SBM alone provided both nitrogen and carbon sources for SWJS33 to produce aminopeptidase. Supplementation of 3 g/L glucose and 15 g/L yeast extract further improved the aminopeptidase yield by 0.63 and 1.3 folds, respectively. Addition of yeast extract altered the metabolic process of SWJS33, including shortening the lag phase, increasing the maximum specific cell growth rate and maximum specific aminopeptidase formation rate, and changing the utilization process of nutrients during the fermentation. What's more, SWJS33 secreted aminopeptidase prior to endoproteases when quick-release nitrogen (e.g. yeast extract) was supplied. High dissolved oxygen was demanded during aminopeptidase fermentation. The aminopeptidase production was successfully up scaled to 20 L fermenter.