Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature.

BACKGROUND: As a Chinese traditional flavor condiment, Pixian Douban (PXDB) is produced using a traditional open fermentation process. In this study, an experimental fermentation of PXDB was conducted at 40 °C for 90 days in a closed system, which has not been applied to PXDB production. The flavor, microbial community and correlations of the samples in the closed system were compared with those in the traditional fermentation. RESULTS: The content of organic acids and free amino acids in the closed fermentation of constant temperature (CFCT) achieved the standards of product quality, although they were lower than those in the traditional fermentation. Of the 140 detected aroma components, 98 were shared in the two fermentation processes. Enterobacter, Bacteroides and Megamonas were the core microbial genera related to 26 flavor components in the traditional fermentation, while Pantoea was the core microbial genus related to 18 flavor components in CFCT. The CFCT has its own unique advantages over traditional fermentation in forming aromas. It produced a greater impact on the succession of fungi than those of bacteria after changing traditional fermentation to CFCT. The influence of microorganisms on the formation of flavor components was relatively more balanced in CFCT, while the changed fermentation process impacted greatly on the functions of Zygosaccharomomyces and Pichia but little on those of Sphingomonas, Megamonas and Parabacteroides. CONCLUSION: The study indicated that it was feasible to ferment PXDB in the closed system, and provides a basis to realize controllable PXDB production. © 2020 Society of Chemical Industry.

An auto-inducible expression and high cell density fermentation of Beefy Meaty Peptide with Bacillus subtilis.

Currently, some cases about the expression of flavor peptides with microorganisms were reported owing to the obvious advantages of biological expression over traditional methods. However, beefy meaty peptide (BMP), the focus of umami peptides, has neither been concerned in its safe expression nor its overproduction in fermenter. In this study, multi-copy BMP (8BMP) was successfully auto-inducibly expressed and efficiently produced in Bacillus subtilis 168. First, 8BMP was successfully auto-inducibly expressed with srfA promoter in B. subtilis 168. Further, the efficient production of 8BMP was researched in a 5-L fermenter: the fermentation optimized by Pontryagin's maximum principle obtained the highest 8BMP yield (3.16 g/L), which was 1.2 times and 1.8 times than that of two-stage feeding cultivation (2.67 g/L) and constant-rate feeding cultivation (1.75 g/L), respectively. Overall, the auto-inducible expression of 8BMP in B. subtilis and fermentation with Pontryagin's maximum principle are conductive for overproduction of BMP and other peptides.

Selection and characterization, application of a DNA aptamer targeted to Streptococcus pyogenes in cooked chicken.

An aptamer against Streptococcus pyogenes was selected and identified, and a fluorescent method based on the reported aptamer was established to detect S. pyogenes in the cooked chicken. Through a twelve rounds of whole-bacterium SELEX (systematic evolution of ligands by exponential enrichment) selection in vitro, a set of aptamers binding to the whole cell of S. pyogenes were generated, harvesting a low-level dissociation constant (Kd) value of 44 ±â€¯5 nmol L-1 of aptamer S-12. Aptamer-based quantification of S. pyogenes in the cooked chicken sample was implemented in a fluorescence resonance energy transfer-based assay by using graphene oxide, resulting in a limit of detection of 70 cfu mL-1. The selected aptamer showed affinity and selectivity recognizing S. pyogenes; besides, more biosensors based on the selected aptamer as a molecular recognition element could be developed in the innovative determinations of S. pyogenes.

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids.

Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste.

Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink.

BACKGROUND: The objective of the present work was to study the effect of high-power ultrasound (HPU) on the microflora, enzymes and some quality attributes of a strawberry drink and to provide a theoretical basis for strawberry drink processing conducive to the development of more nutritious and healthier strawberry drinks. RESULTS: Fresh strawberry drink was subjected to HPU treatment at 20 kHz (242, 605 and 968 W cm-2 ) for 2, 4, 6, 8 and 10 min in an ice bath. Results showed that polyphenol oxidase (PPO), pectin methyl esterase (PME) and ß-glucosidase activities were decreased by 44.90, 89.11 and 84.71% respectively at 968 W cm-2 for 10 min. Lower L*, a* and b* values and higher browning degree (BD) were observed in HPU-treated samples, resulting in a significant increase in ΔE value (P < 0.05). HPU treatment caused loss of viscosity and turbidity, while total soluble solids (TSS) and pH of the strawberry drink were stable. Total phenol content and antioxidant capacity increased while anthocyanin content decreased compared with untreated samples. Total aerobic bacteria (TAB) and molds and yeasts (M&Y) were reduced by 2.07 and 1.13 log10 cycles respectively at 968 W cm-2 for 10 min. CONCLUSIONS: HPU can effectively achieve the effect of pasteurization and maintain the nutrients of strawberry drink. © 2018 Society of Chemical Industry.

Oxidation of Chlorpromazine by Lipoxygenase Immobilized on Magnetic Fe3O4 Nanoparticles.

In this work, soybean lipoxygenase enzyme was immobilized on the magnetic Fe3O4 nanoparticles to oxidate chlorpromazine (CPZ). The physicochemical properties of the nanoparticles were characterized with transmission electronic microscopy (TEM), fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermal gravimetric analysis (TGA), and the magnetic properties were detected by a vibrating sample magnetometer (VSM). The TEM images indicated the surface and the size of the immobilized enzyme were much rougher and thicker than those of the naked particles. The analyses of XRD patterns showed that the structure of the magnetic nanoparticles had no significant change while the nanoparticles also exhibited higher superparamagnetism at room temperature. Compared to free enzyme or the enzyme immobilized with other methods, the optimal pH, temperature and H2O2 concentration for the activity of immobilized enzyme did not have great changes, but the immobilized enzyme was more stable and less sensitive to the change of the influence factors than free counterpart. The immobilized enzyme could be recovered easily by magnetic separation and could be reused for many times in the process of CPZ oxidation. The results obtained by simulating the model of Michaelis-Menten indicated that the reaction of CPZ oxidation followed Michaelis-Menten kinetics and the enzyme still retained its affinity for CPZ while the enzyme was immobilized.

Preservation Mechanism of Chitosan-Based Coating with Cinnamon Oil for Fruits Storage Based on Sensor Data.

The chitosan-based coating with antimicrobial agent has been developed recently to control the decay of fruits. However, its fresh keeping and antimicrobial mechanism is still not very clear. The preservation mechanism of chitosan coating with cinnamon oil for fruits storage is investigated in this paper. Results in the atomic force microscopy sensor images show that many micropores exist in the chitosan coating film. The roughness of coating film is affected by the concentration of chitosan. The antifungal activity of cinnamon oil should be mainly due to its main consistent trans-cinnamaldehyde, which is proportional to the trans-cinnamaldehyde concentration and improves with increasing the attachment time of oil. The exosmosis ratios of Penicillium citrinum and Aspergillus flavus could be enhanced by increasing the concentration of cinnamon oil. Morphological observation indicates that, compared to the normal cell, the wizened mycelium of A. flavus is observed around the inhibition zone, and the growth of spores is also inhibited. Moreover, the analysis of gas sensors indicate that the chitosan-oil coating could decrease the level of O2 and increase the level of CO2 in the package of cherry fruits, which also control the fruit decay. These results indicate that its preservation mechanism might be partly due to the micropores structure of coating film as a barrier for gas and a carrier for oil, and partly due to the activity of cinnamon oil on the cell disruption.

Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste).

The effects of a reduced-salt substitute (composed of NaCl, sodium gluconate, KCl, L-histidine, and L-lysine) applied in the fermentation of traditional Pixian douban (PXDB) were explored in this study according to sensory quality, physicochemical characteristics, color, colony count, and the contents of free amino acids (FAAs), organic acids, and volatile flavor compounds. The results showed that the PXDB with a 15% salt substitution had the most attractive reddish-brown color, a mellow fragrance, and the lowest total colony count of the three pastes. The fermentation quality of the 15% salt substitute PXDB was superior to that of the control groups, its sensory quality was more readily accepted, and the contents of its amino acid nitrogen, FAAs and organic acids had increased by 0.1050, 0.3290, and 3.9068 mg/g, respectively. Moreover, the concentrations of the main aroma compounds in the PXDB containing the salt substitute were higher than those of the control. These included phenylethanol, 3-methylthiopropanol, isoamyl alcohol, furfural, benzaldehyde, phenylacetaldehyde, nonanal, isoamyl aldehyde, 4-ethylphenol, and, particularly, 2,6-dimethylpyrazine, which had increased as much as 100 times. Correlation analysis showed that Glu, Phe, Tyr, Gly, Leu, Val, Asp, Ile, citric acids, and succinic acids were all positively correlated with the main aroma and contributed to the generation of PXDB's characteristic flavor, and main aroma substances in turn positively influence PXDB flavor sensory attributes. Overall, these results showed the application of the 15% salt substitute during PXDB fermentation improved the quality of the paste and, thus, would benefit the development of reduced-salt PXDB.

Actinopolyspora lacussalsi sp. nov., an extremely halophilic actinomycete isolated from a salt lake.

A novel halophilic, filamentous actinobacterium, designated strain TRM 40139(T), was isolated from a hypersaline habitat in Xinjiang Province, north-west China. Its taxonomic status was determined using a polyphasic approach. Phylogenetic analysis based on the almost-complete 16S rRNA gene sequence of the strain showed that it formed a well-separated sub-branch within the radiation of the genus Actinopolyspora and the organism was related most closely to the type strains of Actinopolyspora alba (97.6 % similarity), Actinopolyspora xinjiangensis (97.6 %) and Actinopolyspora erythraea (97.1 %). However, it had relatively lower mean DNA-DNA relatedness values with the above strains (36.4, 31.3 and 26.1 %, respectively). Optimal growth occurred at 35 °C, at pH 7.0 and in the presence of 12 % (w/v) NaCl. The whole-cell sugar pattern consisted of xylose, glucose, ribose and arabinose. The major fatty acids were iso-C16 : 0 (28.0 %) and anteiso-C17 : 0 (27.6 %). The diagnostic phospholipids detected were diphosphatidylglycerol, phosphatidylglycerol, phosphatidylcholine, phosphatidylinositol and two unknown phospholipids. The predominant menaquinones were MK-9(H4) (49.8 %) and MK-10(H4) (24.2 %). The G+C content of the genomic DNA was 66.4 mol%. Strain TRM 40139(T) therefore represents a novel species of the genus Actinopolyspora, for which the name Actinopolyspora lacussalsi sp. nov. is proposed. The type strain is TRM 40139(T) (= KCTC 19657(T) = CCTCC AA 2012020(T)).

Isoptericola salitolerans sp. nov., a halotolerant filamentous actinobacterium isolated from a salt lake, China.

A novel bacterial strain, TRM F109(T), was isolated from hypersaline habitat in Sichuan Province, China. It was a Gram-positive, aerobic, non-motile, halotolerant, filamentous bacterium. Phylogenetic analysis based on 16S rRNA gene sequences revealed levels of similarity of 97.0-98.4% to the type strains of recognized species of the genus Isoptericola. Chemotaxonomic data also supported the placement of strain TRM F109(T) within the genus Isoptericola. The low levels of DNA-DNA relatedness between the novel strain and the type strains of recognized species of the genus Isoptericola, in combination with differential phenotypic data, demonstrate that strain TRM F109(T) represents a novel species of the genus Isoptericola, for which the name Isoptericola salitolerans sp. nov. is proposed. The type strain is TRM F109(T) (=JCM 15901(T)=KCTC 19617(T)).

Myceligenerans salitolerans sp. nov., a halotolerant actinomycete isolated from a salt lake in Xinjiang, China.

A halotolerant actinomycete strain, designated XHU 5031(T), was isolated from a salt lake in Xinjiang Province, northwest China. Its taxonomic status was determined using a polyphasic approach. Phylogenetic analysis based on 16S rRNA gene sequences revealed that the organism was most closely related to Myceligenerans xiligouense DSM 15700(T) (98.4 %), Myceligenerans halotolerans XJEEM 11063(T) (98.0 %) and Myceligenerans crystallogenes DSM 17134(T) (97.5 %). However, it had relatively low values for DNA-DNA relatedness with the above strains (46.2, 39.4 and 36.5 %, respectively). The peptidoglycan type was A4α. This organism contained glucose, mannose and galactose as the major whole cell sugars. The predominant menaquinone was MK-9(H(4)). The major fatty acids were iso-C(15:0,) anteiso-C(15:0) and iso-C(16:0). The polar lipids detected were diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), phosphatidylinositol (PI), one unknown phospholipid (PL) and two unknown glycolipids (GL). The G+C content of genomic DNA was 71.2 mol %. Phenotypic data clearly distinguished the isolate from its closest relatives. The combined genotypic and phenotypic data indicated that the isolate XHU 5031(T) represented a novel species of the genus Myceligenerans. The proposed name for this organism is Myceligenerans salitolerans sp. nov., with type strain XHU 5031(T) (=KCTC 29128(T) = CCTCC AB 2012908(T)).

Actinopolyspora dayingensis sp. nov., a novel halophilic actinomycete isolated from a hypersaline lake.

A novel halophilic, filamentous actinomycete, designated TRM 4064(T), was isolated from a hypersaline habitat in Sichuan Province, China. Phylogenetic analysis based on an almost-complete 16S rRNA gene sequence of strain TRM 4064(T) showed that it was most closely related to Actinopolyspora mortivallis (99.1 % sequence similarity). The sequence similarities between strain TRM 4064(T) and other Actinopolyspora species with validly-published names were <97.0 %. However, it had relatively low mean values for DNA-DNA relatedness with the A. mortivallis DSM 44261(T) (23.2 %). Optimal growth occurred at 37 °C, pH 7.0 and in the presence of 13 % (w/v) NaCl. The whole-cell sugar pattern consists of xylose, glucose, ribose and arabinose. The predominant menaquinones are MK-10(H4) (38.2 %), MK-9(H4) (25.1 %), MK-9(H2) (28.6 %) and MK-8(H4) (7.3 %). The major fatty acids are anteiso-C17:0 (36.9 %) and iso-C17:0 (19.3 %). The diagnostic phospholipids detected were diphosphatidylglycerol (DPG), phosphatidylglycerol (PG), phosphatidylcholine (PC), phosphatidylinositol (PI) and two unknown phospholipids. The G+C content of the genomic DNA of the type strain is 66.3 mol%. Strain TRM 4064(T) therefore represents a novel species of the genus Actinopolyspora, for which the name Actinopolyspora dayingensis sp. nov. is proposed. The type strain is TRM 4064(T) (= KCTC 19979(T) = CCTCC AA 2010010(T)).

Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles.

The community succession of microbes inhabited in the fermenting lees of Luzhou-flavor liquor was investigated based on small-subunit rRNA culture independent method. All sequences recovered from fermenting lees respectively fell into the genera of Lactobacillus, Streptococcus, Bacillus, Staphylococcus, Clostridium, Pelobacter, Actobacter, Serratia, Burkholderia, Rhodoccous, Corynebacterium, Arthrobacter, Microbacterium, Curtobacterium, Leptotrichia, Methanocuuleus, Saccharomyces, Zygosaccharomyces, Saccharomycopsis, Pichia, Talaromyces, Aspergillus, Eurotium, Fomitopsis and Trichosporon. The fungal Pichia, Saccharomycopsis and Talaromyces were most abundant in the lees fermented for 1 day, the fungal Eurotium and the bacteria Burkholderia, Streptococcus and Lactobacillus were dominant in the lees fermented for 7 days, only the bacteria Lactobacillus, Burkholderia were prevalent in the lees fermented for 60 days. Most genera almost existed in the fermenting lees, while their distributions were significantly different in 1, 7 and 60 days fermented lees. The prokaryotic community similarity coefficient was from 0.5000 to 0.5455 and followed to 0.1523, and that of eukaryotic community was from 0.5466 to 0.5259 and to 0.3750 when compared at species level. These results suggested that many microbes in lees have community successions associated with fermenting and that such successions maybe contribute the fermentation process of Luzhou-flavor liquor and is main reasons that the characteristic flavor factors are produced.

Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles.

The microbial diversity and the community succession in the fermenting cover lees of Chinese Luzhou-flavor liquor were investigated by small-subunit rRNA (SSU rRNA) culture independent method. All sequences retrieved from the 1, 7 and 60 days fermented cover lees were respectively assigned into the genera of Streptococcus, Acetobacter, Arthrobacter, Bacillus, Staphylococcus, Serratia, Nocardia, Methanoculleus, Clostridium, Aneurinibacillus, Corynebacterium, Lactobacillus, Microbacterium, Trichosporon, Saccharomycopsis, Sagenomella, Talaromyces, Eurotium, Issatchenkia, Zygosaccharomyces, Saccharomyces and TM7 phylum. The fungal Issatchenkia, Saccharomycopsis and Talaromyces and the bacteria Staphylococcus and Lactobacillus were most abundant in the 1 day fermented cover lees, the fungal Issatchenkia, Saccharomyces and Talaromyces and the bacteria Bacillus and Streptococcus were dominant in the 7 days cover lees, the archaea Methanoculleus and the fungal Eurotium and Talaromyces were prevalent in the 60 days cover lees. When the microbial community profiles in three samples were compared at species level, the prokaryotic community similarity coefficient was from 0.4042 to 0.5703 and descended to 0.2222, and that of eukaryotic community was from 0.3000 to 0.6000 and followed to 0.5215. These results suggested that microbial diversity variability and community succession have happened in the cover lees associated with fermentation proceeding and such variability and succession respond for the appearance of some unique flavor of Luzhou-flavor liquor.

Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage.

Blueberry juice has been found to undergo severe browning after treatment and cold storage, such as processing by high hydrostatic pressure (HHP) at 550 MPa/10 min/25 °C followed storage at 4 °C for 4 days. This browning may be due to the degradation of anthocyanin (AC) in the berries. Therefore, in this study, gallic acid (GA), ferulic acid (FA), ascorbic acid (VC), citric acid (CA), tea polyphenol (TP) and α-tocopherol (VE) were compared to determine their ability to improve the stability of the AC in HHP-treated blueberry juice. The juice was combined with the six abovementioned antioxidants at different concentrations, then treated by HHP at 550 MPa/10 min/25 °C and stored at 4 °C for 20 days. Thereafter, the pH levels, degrees °Brix, color parameters, total AC content and polyphenol oxidase (PPO) activity of the blueberry juice blend were measured and compared. Gallic acid at 2 g/L was found to be the most effective antioxidant to protect against AC degradation. After storage at 4 °C for 20 days, the AC content of the juice with no added antioxidants had decreased by 62.27% with a PPO relative activity of 50.78%, while the AC content of juice supplemented with 2 g/L GA had decreased by 13.42% with a PPO relative activity of 28.13%. The results of this study, thus, suggest that GA can stabilize the structure of AC in blueberry juice and reduce PPO activity, which may be beneficial in guiding the production of blueberry juice with high AC retention.

Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai.

This study investigated the effect of dense phase carbon dioxide (DPCD) treatment on the organoleptic properties of new-paocai. Optimal DPCD treatment (25 MPa/40 °C/40 min) was determined by conducting single-factor and orthogonal experiments with the sensory, bactericidal, and electronic eye evaluations. DPCD treatment (25 MPa/40 °C/40 min) did not significantly affect the nitrite, pH, total acid, and organic acid of the new-paocai brine, and the texture of the radish slices did not display substantial changes. Gas chromatography-mass spectrometry (GC-MS) was employed to characterize the new-paocai brine flavor, revealing 63 and 60 respective flavor compounds with and without DPCD treatment. In addition, DPCD treatment significantly reduced the total organic volatile compound content in the paocai from 48.182 µg/mL to 35.952 µg/mL, DPCD has a great influence on volatile flavor substances. The electronic nose (E-nose) effectively distinguished the flavor differences in the new-paocai brine with and without DPCD treatment. This study combined new food processing technology with traditional food production, could provide a new idea for pickle production technology.

HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste.

With the advancement of industrialization, tank fermentation technology is promising for Pixian broad bean paste. This study identified and analyzed the general physicochemical factors and volatile metabolites of fermented broad beans in a thermostatic fermenter. Headspace solid-phase microextraction (HS-SPME)-two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) was applied to detect the volatile compounds in fermented broad beans, while metabolomics was used to explore their physicochemical characteristics and analyze the possible metabolic mechanism. A total of 184 different metabolites were detected, including 36 alcohols, 29 aldehydes, 26 esters, 21 ketones, 14 acids, 14 aromatic compounds, ten heterocycles, nine phenols, nine organonitrogen compounds, seven hydrocarbons, two ethers, and seven other types, which were annotated to various branch metabolic pathways of carbohydrate and amino acid metabolism. This study provides references for subsequent functional microorganism mining to improve the quality of the tank-fermented broad beans and upgrade the Pixian broad bean paste industry.

Determination of aflatoxin B1 in Pixian Douban based on aptamer magnetic solid-phase extraction.

Aflatoxin B1 (AFB1) is considered as the most prevalent and toxic mycotoxin in food, and is the indispensable index in the monitoring of Pixian Douban, a traditional chinese fermented bean paste from Sichuan. However, the effeciency of AFB1 detection in Pixian Douban is influenced by the traditional extraction, which is usually complex and time consuming. Therefore, an aptamer-based magnetic solid-phase extraction method was designed for the pretreatment of AFB1 in this sample, for which Fe3O4 was synthesized via the solvothermal method and then a Fe3O4@SiO2-NH2 with a core-shell structure was prepared, followed by an AFB1-aptamer attachment. The validation was performed via an enzyme-linked immunosorbent assay and compared with HPLC-MS/MS. The linearity range of this method was 0.5-2.0 ng mL -1 with R 2 of 0.981, and recoveries of AFB1 ranged from 80.19% to 113.92% with RSDs below 7.28% with no significant differences compared to HPLC-MS/MS. The three-time reusability efficiencies of aptamer-MNPs were averaged at 78.24%. The results proved that aptamer-MNPs were high-performance adsorbents for extracting and enriching AFB1, facilitating quick and effective detection of AFB1 in Pixian DouBan samples.

Complex coacervation of soy protein isolate-limited enzymatic hydrolysates and sodium alginate: Formation mechanism and its application.

The complex coacervation of soybean protein isolate and polysaccharide has been widely applied for preparing biopolymer materials like microcapsule. In this study, hydrolytic soy protein isolate (HSPI) was prepared by mild hydrolysis of soy protein isolate (SPI) with fungal protease 400 (F400). The degree of hydrolysis (DH) for the enzymatic products was controlled at 1%-5%. Emulsification, oxidation resistance, and thermal stability were used to evaluate the performances of HSPI with different DH. The results showed that the HSPI with the hydrolysis degree of 2% had the optimal property. Subsequently, the complex polymer of HSPI/SA was prepared by the coalescence reaction of HSPI and sodium alginate (SA). The turbidity curves manifested the optimal complex coacervation occurred at the ratio of 7:1 (HSPI:SA). Fourier transform infrared spectroscopy (FTIR) presented that the reaction involved electrostatic interactions between -NH3 + in HSPI and -COO- in SA. Isothermal titration calorimetry experiments indicated that the complex coacervation reactions of HSPI and SA arose spontaneously. The microencapsulation by complex coacervation of HSPI and SA was further produced for embedding sweet orange oil. The thermogravimetric analysis (TGA) result revealed that the microencapsulation system of HSPI/SA had a better heat resistance than that using the SPI/SA complex polymer.

Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization.

This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples.