低温贮藏对莲藕酚类物质组成的影响
作者:
周白雪;谢君;包垠秋;王宏勋;易阳;...
期刊:
江苏农业科学,2019年47(1):189-191 ISSN:1002-1302
作者机构:
武汉轻工大学食品科学与工程学院,湖北武汉,430023;武汉轻工大学食品科学与工程学院,湖北武汉430023;湖北省生鲜食品工程技术研究中心,湖北武汉430023;[包垠秋; 周白雪; 闵婷; 王宏勋; 谢君; 易阳] 武汉轻工大学
关键词:
低温贮藏;莲藕;酚类物质;组成
摘要:
研究低温贮藏对莲藕褐变度、总酚含量及酚类物质组成的影响.低温贮藏有效延缓了莲藕的褐变,20℃贮藏条件下,褐变度和总酚含量呈增加趋势,增加的酚类物质可能是由于酚类物质合成增加或是褐变产物的积累.通过高效液相测定酚类物质组成,20℃贮藏条件下的莲藕在保留时间50~62 min的物质种类有明显增加,而低温贮藏条件下,保留时间50~62 min的物质种类较少且变化不明显.保留时间50~62 min的物质可能是20℃诱导合成的物质或是褐变过程中的产物.莲藕多酚提取物中检测到的单酚有没食子酸、没食子儿茶素、儿茶素.在贮藏期间,没食子酸和没食子儿茶素的含量在减少,在贮藏后期儿茶素的含量在增加.在贮藏前期,低温条件下没食子酸含量的减少弱于高温贮藏;在贮藏后期,低温贮藏儿茶素含量的增加弱于高温贮藏.
语种:
中文
展开
真空包装通过调节酶活性抑制鲜切莲藕酶促褐变
作者:
冯向阳;谢君;王宏勋;易阳;侯温甫;...
期刊:
江苏农业科学,2019年47(7):210-214 ISSN:1002-1302
作者机构:
武汉轻工大学食品科学与工程学院;[谢君] 湖北省生鲜食品工程技术研究中心;[闵婷; 王宏勋; 易阳; 侯温甫; 艾有伟; 冯向阳] 武汉轻工大学
关键词:
鲜切莲藕;褐变;酶活性;基因表达
摘要:
鲜切莲藕因失去外层组织保护而易发生褐变,而酶促褐变是主要原因.真空包装对鲜切莲藕的褐变有较好的延缓作用,其中多酚氧化酶(polyphenol oxidase,简称PPO)和过氧化物酶(peroxidase,简称POD)的编码基因是参与果蔬褐变的主要基因.但目前关于真空包装对鲜切莲藕片相关酶活性及其编码基因表达的影响研究甚少.分析在4℃下真空包装对鲜切莲藕贮藏过程中褐变度和PPO、POD活性及其编码基因表达的影响.结果 表明,真空包装对延缓鲜切莲藕褐变有较好效果,且在贮藏期内真空包装鲜切莲藕PPO、POD活性变化与其褐变度大体一致.与此同时,基因NnPPOC和NnPOD4的表达量变化对PPO、POD活性的影响与最终蓬藕的褐变度变化一致,且真空包装对基因NnPPOA、NnPOD1/2/3的表达呈现出不同程度的抑制效果,说明真空包装对鲜切莲藕的NnPPOA/C和NnPOD1/2/3/4基因表达量有降低作用,进而起到延缓褐变的目的.
语种:
中文
展开
糖基化反应改善蛋清粉凝胶性的影响因素研究
作者:
杜文琪;蒋盼盼;胥伟;雷铭杨;王宏勋;...
期刊:
食品工业,2019年40(2):185-189 ISSN:1004-471X
作者机构:
武汉轻工大学食品科学与工程学院,湖北省农产品加工与转化重点实验室 武汉,430023;[蒋盼盼; 张燕鹏; 王宏勋; 雷铭杨; 胥伟; 杜文琪] 武汉轻工大学
关键词:
糖基化反应;蛋清蛋白;葡聚糖;凝胶性
摘要:
试验研究葡聚糖添加量,以及在一定量葡聚糖添加的条件下,反应温度、相对湿度、反应时间、pH对蛋清蛋白凝胶性的影响。结果表明,增加葡聚糖的添加量,提高反应温度、相对湿度、反应时间、pH,蛋清蛋白凝胶强度和持水性均先增加后减小。当葡聚糖添加量为7%,温度为70℃,反应相对湿度为70%,反应时间为3 d,反应初始p H为8时,凝胶强度与持水性较高。研究证实糖基化反应可显著改善蛋清蛋白的凝胶性。
语种:
中文
展开
Fingerprint profiling of polysaccharides from different parts of lotus root varieties
作者:
Wang, Hong-Xun*;Yi, Yang;Sun, Jie;Lamikanra, Olusola;Min, Ting
期刊:
RSC Advances,2018年8(30):16574-16584 ISSN:2046-2069
通讯作者:
Wang, Hong-Xun
作者机构:
[Wang, Hong-Xun] Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan 430023, Hubei, Peoples R China.;[Lamikanra, Olusola; Min, Ting; Yi, Yang; Sun, Jie] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Wang, Hong-Xun] W;Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan 430023, Hubei, Peoples R China.
摘要:
Thirty-nine polysaccharides isolated from different parts of 13 lotus root varieties were characterized with fingerprint and chemometrics analyses to explore their similarity and diversity. The physicochemical features of lotus root polysaccharides (LRPs) were found to be the following: LRPs contained mainly polysaccharides (5.94 kDa) and polysaccharide-protein complexes (11.57 kDa and 5.30 kDa); their carbohydrates were composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose approximately in the molar ratio of 0.19:0.14:0.08:0.17:6.49:1.00:0.16; and node LRPs possessed more binding proteins and uronic acids than both flesh and peel LRPs. Their fingerprints based on Fourier-transform infrared spectroscopy, pre-column derivatization high-performance liquid chromatography and high performance size-exclusion chromatography all exhibited relatively high similarities, contributing to the common figerprint models which could be utilized as references for the identification of LPRs. In addition, the fingerprint characteristics associated with the between-group variability of LRPs in the score plots derived from multivariate analytical models might indicate which variety or part of lotus root they were isolated from. Therefore, multi-fingerprinting techniques have the potential to be applied to the identification and quality control of LRPs. © 2018 The Royal Society of Chemistry.
语种:
英文
展开
蛋清蛋白粉与大豆分离蛋白粉对鱼丸品质的影响
作者:
周阳;胥伟;陈季旺;王海滨;王宏勋
期刊:
食品科技,2018年43(4):299-302 ISSN:1005-9989
作者机构:
武汉轻工大学食品科学与工程学院,武汉,430023
关键词:
鱼糜;凝胶强度;色泽;蛋清蛋白粉;大豆分离蛋白粉
摘要:
研究通过在鱼丸擂溃过程中分别添加蛋清粉和大豆分离蛋白粉来改善鱼丸的品质。结果显示,与未添加大豆分离蛋白粉的空白组相比,添加4%的蛋清粉制成的鱼丸的凝胶强度由1513 N/cm-2显著增加到2854 N/cm-2,增幅高达85.56%;添加大豆分离蛋白粉2%时,鱼丸凝胶强度由1513N/cm-2显著增加到2320 N/cm-2,增幅达50%,但继续增加添加量,凝胶强度增幅不明显。添加蛋清蛋白粉对鱼丸色泽影响不大,但添加大豆分离蛋白粉对鱼丸色泽有较大影响,其白度从不添加大豆分离蛋白粉的71.1到添加8%的大豆分离蛋白粉白度下降到67.9。结果表明,蛋清蛋白粉和大豆蛋白粉均能提高鱼丸的品质,但蛋清粉的效果要优于大豆分离蛋白。
语种:
中文
展开
工程教育认证背景下食品微生物学课程教学新范式设计与探索
作者:
王宏勋;肖安红;闵婷;周敏;侯温甫
期刊:
教育教学论坛,2018年(49):167-168 ISSN:1674-9324
作者机构:
武汉轻工大学生物与制药工程学院,湖北 武汉,430023;武汉轻工大学食品科学与工程学院,湖北 武汉,430023
关键词:
工程教育认证;食品微生物学;教学范式;科学问题引导
摘要:
工程教育认证有力的促进了人才培养的质量,认证要求教学大纲中的每门课程需要支撑培养要求的指标点。食品微生物学课程是食品科学与工程专业的核心基础课,在工程教育认证的背景下,就如何激发学习热情、设置教学内容,创新教学组织形式、丰富考核评价方法等方面开展了基于科学问题引导的教学新范式的设计与探索。
语种:
中文
展开
加工工艺对冷鲜草鱼鱼腩微生物及鲜度品质的影响
作者:
侯温甫;李贝贝;刘伟;何丽;王宏勋
期刊:
江苏农业科学,2018年(03):181-184 ISSN:1002-1302
作者机构:
1. 武汉轻工大学食品科学与工程学院;2. 湖北省生鲜食品工程技术研究中心
关键词:
冷鲜草鱼鱼腩;微生物;鲜度品质;减菌剂;保鲜剂;加工工艺;货架期
摘要:
以冷鲜草鱼鱼腩为研究对象,探究减菌剂和保鲜剂分别以浸泡、喷淋及雾化等3种作用方式对分割加工过程中冷鲜草鱼鱼腩微生物的影响;同时,通过微生物数量、感官评分值和挥发性盐基氮(total volatile basic nitrogen,简称TVB-N)含量的变化来反映不同加工工艺对鲜草鱼鱼腩在贮藏过程中品质的影响。结果表明,浸泡处理为减菌剂及保鲜剂作用于冷鲜草鱼鱼腩的最佳处理方式;整鱼片先后经减菌剂和保鲜剂浸泡后再进行分切的加工工艺更能使微生物数量在整个贮藏过程中保持较低水平,有效维持冷鲜草鱼鱼腩的品质。
语种:
中文
展开
Combination of Multilocus Sequence Typing and GS-PCR Reveals an Association of Pandemic Vibrio parahaemolyticus Clone with Clinical and Seafood Isolates
作者:
Zhou, Min;Chen, Wanyi;Shi, Chunlei;Wang, Hongxun*;Shi, Xianming*
期刊:
Journal of Food Science,2018年83(10):2536-2543 ISSN:0022-1147
通讯作者:
Wang, Hongxun;Shi, Xianming
作者机构:
[Wang, Hongxun; Zhou, Min] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Shi, Xianming; Shi, Chunlei] Shanghai Jiao Tong Univ, Sch Agr & Biol, MOST USDA Joint Res Ctr Food Safety, Shanghai 200240, Peoples R China.;[Shi, Xianming; Shi, Chunlei] Shanghai Jiao Tong Univ, State Key Lab Microbial Metab, Shanghai 200240, Peoples R China.;[Chen, Wanyi] Sino Silliker Testing Serv Shanghai Co Ltd, Merieux NutriSci China, Shanghai, Peoples R China.
通讯机构:
[Wang, Hongxun] W;[Shi, Xianming] S;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;Shanghai Jiao Tong Univ, Sch Agr & Biol, MOST USDA Joint Res Ctr Food Safety, Shanghai 200240, Peoples R China.;Shanghai Jiao Tong Univ, State Key Lab Microbial Metab, Shanghai 200240, Peoples R China.
关键词:
Vibrio parahaemolyticus;GS-PCR;MLST;pandemic clone
摘要:
Abstract: Vibrio parahaemolyticus is a global leading cause of seafood-borne bacterial gastroenteritis. Clinical, seafood, and environmental V. parahaemolyticus isolates from the eastern coast of China were analyzed for their virulence, and for phenotypic and molecular traits. The frequency of pandemic isolates was 50.9% among clinical isolates and 42.8% among seafood isolates as confirmed by group-specific polymerase chain reaction (GS-PCR). Serological analysis indicated that O3:K6, O1:K25, O1:KUT, O3:K68, and O4:K68 were the predominant serotypes among these pandemic isolates. It is worth noting that the pandemic serotypes were not exclusively identified from clinical samples. Rather, they were also isolated from seafood samples. It was also shown by multilocus sequence typing (MLST) typing that isolates from clinical (59), seafood (28), and environmental samples (18) were grouped into 17, 23, and 17 sequence types (STs), respectively. We updated 17 STs in the MLST database. ST-3 and ST-189 were the dominant ones among clinical isolates. Interestingly, ST-3 was also the most abundant among seafood isolates, and represented a significant risk to food safety due to the clear association with tdh and the GS-PCR marker. A minimum-evolution (ME) tree generated from the concatenated sequences of the 7 loci of the 54 STs uncovered phylogenetic relationships between seafood and clinical isolates. The MLST results also indicated a high degree of nucleotide diversity in recA that had the greatest influence on the phylogenetic relationships. Our findings provided new insight into the phylogenic relationship among pandemic V. parahaemolyticus isolates from various samples and enhanced the MLST database as well as microbiological risk assessment. Practical Application: Pandemic V. parahaemolyticus isolates have become a serious public health concern. This study demonstrated the characteristics of clinical and seafood V. parahaemolyticus isolates, and determined the phylogenetic relatedness among them. These results can be used for microbiological risk assessment in China. © 2018 Institute of Food Technologists®
语种:
英文
展开
Activity diversity structure-activity relationship of polysaccharides from lotus root varieties
作者:
Yi, Yang;Lamikanra, Olusola;Sun, Jie;Wang, Li-Mei;Min, Ting;...
期刊:
Carbohydrate Polymers,2018年190:67-76 ISSN:0144-8617
通讯作者:
Wang, Hong-Xun
作者机构:
[Wang, Hong-Xun; Lamikanra, Olusola; Min, Ting; Yi, Yang; Sun, Jie] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Wang, Li-Mei] Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Wang, Hong-Xun] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词:
Fingerprint;Lotus root;Polysaccharide;Structure-activity relationship
摘要:
The in vitro activities of 39 polysaccharides from different parts of 13 lotus root varieties were evaluated and introduced into multiple linear regression analysis to explore the structure-activity relationships using their chromatographic fingerprint features as independent variables. Their 2,2-diphenyl-1-picrylhydrazyl/hydroxyl radical scavenging abilities, ferric reducing antioxidant powers and growth-inhibitory effects against HepG2 and SGC7901 cancer cells were all diverse, with the variable-coefficients ranging from 24.49% to 87.76%, while their macrophage immunostimulatory activities evaluated by nitric oxide production and tumor necrosis factor-alpha secretion showed relatively low variations. Lotus root polysaccharides (LRPs) from the peels and nodes possessed stronger activities than those from the fleshes. Their fingerprint-activity relationship models indicated that monosaccharide composition was closely related to the activities, but not molecular weight. LRPs have health-improving potentials, and their activities can be partly predicted by the quantitative fingerprint-activity relationship model. © 2017
语种:
英文
展开
鸡蛋储藏时间对蛋清液起泡性的影响研究
作者:
陈湘粤;雷铭杨;胥伟;王海滨;王宏勋;...
期刊:
中国家禽,2018年40(3):35-38 ISSN:1004-6364
作者机构:
武汉轻工大学食品科学与工程学院,湖北省农产品加工与转化重点实验室,湖北武汉430023;[张燕鹏; 王海滨; 王宏勋; 胥伟; 雷铭杨; 陈湘粤] 武汉轻工大学
关键词:
储藏时间;鸡蛋蛋清;蛋白;起泡性
摘要:
研究通过监测不同温度(25℃、4℃)储藏鸡蛋蛋液pH值、起泡性和泡沫稳定性随时间的变化,分析储藏时间对蛋清液起泡性的影响。结果显示:鲜蛋于常温25℃条件下放置29 d,全蛋液p H值先由6.8升至7.7后逐渐降低,蛋清液起泡性随储藏时间的延长先升高后降低,起泡性初始值为107.8%,储藏25 d后达到421.2%,之后逐渐降低;4℃下储藏的样品起泡性变化规律与常温相似,储藏17 d后达到270.9%。研究表明:在使用鸡蛋生产焙烤食品时,选用4℃储藏2周或25℃储藏1周的鸡蛋较好。
语种:
中文
展开
《生物检测》实验教学方法改革探索
作者:
艾有伟;闵婷;侯温甫;王宏勋
期刊:
教育教学论坛,2018年(31):115-116 ISSN:1674-9324
作者机构:
武汉轻工大学 食品科学与工程学院,湖北 武汉,430023
关键词:
实验教学改革;应用型人才;生物检测
摘要:
针对现阶段本校食品质量与安全专业实验教学中存在的问题进行探讨分析,对生物检测实验课程进行实践改革,以培养服务社会的高素质应用型人才为目标,注重对学生创新精神和实践能力的培养,并提出切实可行的改革方法。实践表明,经改革激发了学生学习主动性和创新性的热情,增强了学生思考问题、解决实际问题的能力,更好地为实践应用型人才培养奠定坚实的基础。
语种:
中文
展开
高浓度二氧化碳气调包装通过调节酚代谢抑制鲜切莲藕的酶促褐变
作者:
谢君;代钰;王宏勋;易阳;侯温甫;...
期刊:
现代食品科技,2018年34(7):168-174 ISSN:1673-9078
通讯作者:
Min, T.
作者机构:
武汉轻工大学食品科学与工程学院;[代钰] 武汉食品化妆品检验所;湖北省生鲜食品工程技术研究中心;[闵婷; 王宏勋; 谢君; 易阳; 侯温甫; 艾有伟] 武汉轻工大学
通讯机构:
College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan, China
关键词:
苯丙氨酸解氨酶;多酚氧化酶;过氧化物酶;基因表达
摘要:
鲜切莲藕褐变的主要原因是酶促褐变, 高浓度CO2气调包装 (Modified-atmosphere packaging, MAP) 可以有效延缓鲜切果蔬褐变, 而苯丙氨酸解氨酶 (L-phenylalanine ammonia-lyase, PAL) 、多酚氧化酶 (Polyphenol oxidase, PPO) 和过氧化物酶 (Peroxidase, POD) 的编码基因是引起果蔬褐变的主要基因.然而, 高浓度CO2 MAP对鲜切莲藕片PAL、PPO、POD酶及其编码基因表达的影响却鲜有报道.本文分析了100%CO2MAP对鲜切莲藕贮藏过程中褐变度、总酚含量、PAL、PPO和POD酶活性及其编码基因表达的影响.结果表明:100%CO2 MAP对延缓鲜切莲藕褐变有较好效果, 且100%CO2 MAP贮藏期间鲜切莲藕PAL、PPO和POD酶活性随褐变程度的增加而同步变化.此外, Nn PAL1, Nn PPOA和Nn POD2/3的表达变化与PAL, PPO和POD酶活性的变化及褐变相一致, 说明高浓度CO2 MAP可能通过下调Nn PAL1, Nn PPOA和Nn POD2/3的表达来延缓鲜切莲藕褐变.
语种:
中文
展开
酱卤鸭制品辣度HPLC测定法的前处理条件优化
作者:
胡海;陈季旺;莫加利;田镇闻;王宏勋
期刊:
武汉轻工大学学报,2018年37(04):1-7 ISSN:2095-7386
作者机构:
武汉轻工大学食品科学与工程学院;农产品加工湖北省协同创新中心;[田镇闻] 湖北小胡鸭食品有限责任公司;[陈季旺; 王宏勋; 胡海; 莫加利] 武汉轻工大学
关键词:
酱卤鸭制品;辣度;高效液相色谱;辣椒素;二氢辣椒素
摘要:
采用高效液相色谱(HPLC)法测定酱卤鸭制品的辣度,超声波辅助提取(溶剂种类、料液比、温度、超声时间、频率及提取次数)对辣椒素和二氢辣椒素得率的影响,优化较佳的提取条件。结果显示乙醇浓度60%、鸭肉与乙醇比例1∶30(g/m L)、温度45℃、超声时间20 min、双频超声波频率25+40 KHZ,提取2次为较佳的前处理条件。HPLC法测定辣椒素和二氢辣椒素的精密度和重复性的RSD分别为0. 99%和4. 76%及1. 48%和9. 52%,加标回收率分别为90-94%和90-93%。HPLC法和感官评价法测定6种酱卤鸭制品的辣度基本相同,说明该前处理条件的HPLC法快速、准确、可靠,可作为酱卤鸭制品辣度的分析方法。
语种:
中文
展开
香酥鸭加工过程中卤制工艺的优化研究
作者:
匡威;宋文敏;倪洁倩;王海滨;王宏勋;...
期刊:
肉类工业,2018年(02):14-21 ISSN:1008-5467
作者机构:
武汉轻工大学食品科学与工程学院;[田镇闻] 湖北小胡鸭食品有限责任公司;[陈季旺; 倪洁倩; 王海滨; 王宏勋; 匡威; 胥伟; 宋文敏] 武汉轻工大学
关键词:
香酥鸭;卤制温度;卤制时间;焖制时间;工艺优化
摘要:
卤制工艺是增加香酥鸭产品风味至关重要的一步,因此,通过单因素实验和正交实验对卤制工艺进行优化设计,研究不同的卤制温度(80、85、90、95、100℃)、卤制时间(70、80、90、100、110min)和焖制时间(10、20、30、40、50min)对鸭腿蒸煮损失、剪切力和感官评分的影响。得出影响卤制后产品感官评分和剪切力的先后顺序为:卤制温度>卤制时间>焖制时间。较优的卤制工艺条件为卤制温度95℃,卤制时间90min,停火焖制时间40min。在该工艺条件下,卤制后产品感官评分为72.9分,剪切力为3.957kg。
语种:
中文
展开
有机酸对冷鲜猪肉气调贮藏品质的影响
作者:
刘恩超;代钰;李祥慧;周敏;王宏勋;...
期刊:
食品工业,2018年39(9):77-80 ISSN:1004-471X
作者机构:
武汉轻工大学食品科学与工程学院/农产品加工与转化湖北省重点实验室;[代钰] 武汉食品化妆品检验所;武汉轻工大学生物与制药工程学院;[徐照理] 大冶隆庆肉类加工有限公司;[李祥慧; 周敏; 王宏勋; 刘恩超] 武汉轻工大学
关键词:
冷鲜猪肉;气调;有机酸;品质
摘要:
基于单纯形重心设计法研究不同有机酸及其复合配比对冷鲜猪肉气调贮藏品质的影响。以5 mg/m L有机酸浸泡处理冷鲜猪肉,相较空白对照组,酒石酸、抗坏血酸、柠檬酸及其复合酸液处理均能有效抑制冷鲜猪肉气调贮藏过程中的微生物生长,同时减少挥发性盐基氮(TVB-N)生成。以复合酸液中各有机酸的质量分数为因素,以冷鲜猪肉贮藏至第6天的菌落总数和TVB-N值为响应值,分别构建回归模型优化有机酸配比。经比较验证发现,单一柠檬酸处理的保鲜效果最佳,冷鲜猪肉气调贮藏至第6天的菌落总数和TVB-N值分别为5.23 lg(CFU/g)和9.33mg/100 g,与对照组相比延长货架期约3 d。研究结果可为冷鲜猪肉的品质控制提供参考。
语种:
中文
展开
不同KCl和NaCl组成的减盐配方对卤鸭制品品质特性的影响
作者:
宋文敏;匡威;王海滨;周晓荣;徐军;...
期刊:
肉类研究,2018年32(06):22-28 ISSN:1001-8123
作者机构:
武汉轻工大学食品科学与工程学院;武汉轻工大学化学与环境工程学院;[陈功明; 任广才] 湖北省功明长鑫食品有限公司;[陈季旺; 徐军; 王海滨; 王宏勋; 匡威; 胥伟; 周晓荣; 宋文敏] 武汉轻工大学
关键词:
鸭腿;卤鸭制品;减盐配方;品质特性
摘要:
以鸭腿(肉鸭腿、老鸭腿)为原料,以普通食盐组为对照,研究KCl部分替代NaCl(A1组:NaCl:KCl=80:20;A2组:NaCl:KCl=75:25;A3组:NaCl:KCl=70:30;A4组:NaCl:KCl=65:35;A5组:NaCl:KCl=60:40)对卤鸭产品品质特性指标和感官评价的影响,确定最优减盐卤鸭制品的配方。结果表明:与普通食盐组卤鸭制品相比,KCl的替代比例为35%时对不同减盐配方组卤鸭制品的感官评价、电子舌分析指标、蒸煮损失、剪切力、水分含量、pH值、蛋白质含量、脂肪含量以及灰分含量没有显著影响(P>0.05);KCl的替代比例达到35%及以上时,对卤鸭制品的水分活度有显著影响(P<0.05)。确定A4组为最优的卤鸭减盐配方,以100 g卤鸭原料计,优化所得配方为腌制时NaCl:KCl=65:35;以100 g卤汤计,卤制时卤汤中NaCl:KCl=65:35。
语种:
中文
展开
Characterization of ciprofloxacin resistance in laboratory-derived mutants of vibrio parahaemolyticus with qnr gene
作者:
Ma, Gengqin;Wu, Gaosheng;Li, Xiaofang;Wang, Hongxun*;Zhou, Min*
期刊:
FOODBORNE PATHOGENS AND DISEASE,2018年15(11):711-717 ISSN:1535-3141
通讯作者:
Wang, Hongxun;Zhou, Min
作者机构:
[Wang, Hongxun; Zhou, Min; Wu, Gaosheng; Wang, HX; Zhou, M; Li, Xiaofang; Ma, Gengqin] Wuhan Polytech Univ, Sch Food Sci & Engn, 68 Xuefu South Rd, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Wang, HX; Zhou, M] W;Wuhan Polytech Univ, Sch Food Sci & Engn, 68 Xuefu South Rd, Wuhan 430023, Hubei, Peoples R China.
关键词:
Vibrio parahaemolyticus;ciprofloxacin resistance;QRDR;qnr;RND pump
摘要:
Ciprofloxacin, a broad-spectrum fluoroquinolone, is a bactericidal antibiotic targeting DNA gyrase and DNA topoisomerase IV encoded by the gyrA and parC genes. Resistance to fluoroquinolones requires the accumulation of multiple mutations including those that alter target genes and increase drug efflux. To examine the development of fluoroquinolones resistance in Vibrio parahaemolyticus, ciprofloxacin induction and selection was used to obtain several resistant V. parahaemolyticus mutants, which showed decreased susceptibilities to quinolones, and increased or decreased susceptibility to other structurally unrelated antibiotics. Quinolone resistance-determining region mutations were characterized, and it was found that gyrA mutations occurred in some of the high-level resistant mutants although qnr was present in both wild-type susceptible and resistant mutant strains. The mutants showed increased qnr expression and exposure to sub-inhibitory concentrations of ciprofloxacin caused a further increase in qnr expression independently of the SOS system. Two mutants demonstrated increased expression of the VmeCD-VpoC pump gene that promotes quinolone efflux. In addition, some of the high-level resistance mutants significantly decreased bacterial fitness. These data suggested that multiple genes contributed to the enhanced ciprofloxacin resistance appeared in V. parahaemolyticus and that acquisition of ciprofloxacin resistance impaired bacterial fitness. © Copyright 2018, Mary Ann Liebert, Inc., publishers 2018.
语种:
英文
展开
食品质量与安全专业课程教学方法改革的探索——以“食品加工中的安全监控”课程为例
作者:
侯温甫;王宏勋
期刊:
教育观察(下半月),2018年7(01):86-87 ISSN:2095-3712
作者机构:
武汉轻工大学食品科学与工程学院,湖北武汉,430023
关键词:
教学改革;教学方法;教学组织形式;食品加工中的安全监控
摘要:
激发学生学习热情以实现专业能力的培养是食品质量与安全专业中专业课教学的重要目标。通过多种教学方法的运用、教学组织形式的转变、教学考核评价系统的完善等措施进行本课程教学改革的探索和实践,有力地激发了学生的学习热情和学习自主性、主动性,提高了学生解决实际问题的能力,实现了学生从对学科基本知识点的学习向解决实际问题能力的转变,从而取得了良好的教学效果。
语种:
中文
展开
Effect of mild heat treatment on shelf life of fresh lotus root
作者:
Li, Shuyi;Li, Xiaojin;He, Xu;Liu, Zhiwei;Yi, Yang;...
期刊:
LWT,2018年90:83-89 ISSN:0023-6438
通讯作者:
Lamikanra, Olusola
作者机构:
[Wang, Hongxun; Li, Shuyi; Liu, Zhiwei; Lamikanra, Olusola; Yi, Yang; He, Xu] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Li, Xiaojin; Liu, Zhiwei] Wuhan Walksun Biotechnol Ltd Co, Wuhan 430000, Hubei, Peoples R China.;[Wang, Hongxun; Yi, Yang] Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Lamikanra, Olusola] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词:
Lotus root;Physical treatment;Texture;Protein;Postharvest life
摘要:
Heat treatments of fresh lotus root (Nelumbo nucifera G.) at 40, 50 and 60 °C effectively prevented moisture loss, browning and microbial growth but increased soluble solids, total volatile compounds and firmness during storage at 25 °C for 15 d (p <0.05). Polyphenol oxidase (PPO) and peroxidase (POD) activities and PPO electrophoretic band intensities (100 kDa) were minimally affected by the treatments. Results indicate that enzyme deactivation is not the dominant factor in the inhibition of browning that occurred during the storage of heat treated tubers and that other factors such as heat-induced substrate modifications could significantly contribute to this effect. Peroxidase heat shock proteins (Hsp) were detected at 60, 70 and 120 kDa in treated samples. The enhanced Hsp protective response and firmness retention in 60 °C treated samples indicate that this is the optimum treatment temperature for improving lotus root postharvest storage quality and shelf life.<br/> ©2017 Elsevier Ltd
语种:
英文
展开
Expression of Ethylene Response Factor Genes during Fresh-cut Lotus Root Storage and Browning
作者:
Min, Ting;Xie, Jun;Yi, Yang;Hou, Wenfu;Ai, Youwei;...
期刊:
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE,2018年143(6):462-+ ISSN:0003-1062
通讯作者:
Wang, Hongxun
作者机构:
[Wang, Hongxun; Xie, Jun; Hou, Wenfu; Min, Ting; Yi, Yang; Ai, Youwei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Wang, Hongxun] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词:
Nelumbo nucifera;gene expression;PAL;PPO;POD;ERF
摘要:
Ethylene response factor (ERF) genes have been characterized in numerous plants in which they are involved in responses to biotic and abiotic stress, including cold and heat stress. Cool temperatures is one of the most effective storage methods for delaying browning of fresh-cut lotus (Nelumbo nucifera) root. In model plants, ERF genes have been identified as being responsive to cold and heat stress. Whether ERF is associated with lotus root browning in cooler temperatures has not been studied. In this research, low-temperature storage (4 8C) effectively delayed browning of fresh-cut lotus root. Using RNA sequencing, seven Nelumbo nucifera ERF (NnERF) genes were isolated and studied. Transcriptional analysis indicated NnERF genes responded differently to temperature. NnERF3/4/5 were reduced continuously by a low temperature (4 8C) and NnERF5 was the most strongly downregulated. In contrast, transcripts of NnERF1/2/7 were increased at a low temperature (4 8C). The expression of NnERF6 showed no obvious difference between the two different temperatures. It is proposed that NnERF3/4/5 could be important candidates as regulators of fresh-cut lotus root browning. The roles of other members are also discussed. © 2018, American Society for Horticultural Science. All rights reserved.
语种:
英文
展开