Maillard reaction (MR) plays a crucial role in food processing and storage, and Maillard reaction products (MRPs) contribute to improve flavour of foods. In this study, Aloididae aloidi enzymatic hydrolysates lyophilised powder coupled with high‐pressure processing (F1) and atmospheric pressure (F2) was used to evaluate physicochemical and flavour properties after MR. Compared with F2, F1 has not only higher organic acid, 5′‐nucleotides and free amino acid (FAA) content, but also a reduced proportion of bitter amino acids. After MR, significant changes in MRPs were found, such as the accumulation of intermediate and browning products, the decline of pH. Furthermore, the content of FAAs and 5′‐nucleotides in MRPs showed an obvious decrease, whereas the total content of organic acid increased. In addition, the electronic nose (e‐nose) and gas chromatography‐mass spectrometer (GC‐MS) results showed that the content of volatile compounds with meaty flavour increased in MRPs and aldehydes with fishy flavour obviously decreased. To sum up, the enzymatic hydrolysis coupled with high‐pressure processing and MR can better improve the flavour.
Umami has a fast release in the long time high temperature cooking process. Microencapsulation technology can be used to control the release of aromas, and spray drying is the method most commonly used for preparing microcapsules. In this study, the Maillard reaction products from the enzymatic hydrolysate of the Aloididae aloidi were combined with chitosan (C); maltodextrin (M); chitosan and gum arabic (C + GA); M + GA; and C + M + GA via spray drying. Characterisation, flavour characteristics and umami release of microcapsules were analysed and determined. The results showed that the obtained microcapsules had the characteristics of low water content and high solubility, and had good embedding effect and thermal stability (especially M C + GA ). Scanning electron microscopy results showed that the addition of wall material increased the diameter of the particles. The microcapsules in M C group and M C + GA group showed the best apparent structure, which was round without pits or pores. In the controlled release study of umami, M C + GA group showed the best sustained umami release, released 13.95%, 38.08% and 80% umami at 0.5, 4 and 32 min, respectively. In conclusion, adding C + GA as wall material of microcapsules had the best stability, flavour and taste sustained-release effect.
Microorganisms causing the phenomenon of Shenghua were isolated, purified and identified from fermented chili pepper by potato glucose media (PDA) and nutrient agar media (NA) via streak plate method. The purified strains were validated by tie-back test and identified by phenotype and genotype methods. Results showed that two strains were isolated from the fermented chili with Shenghua. It was identified as Pichia kudriavzevii that causing Shenghua by morphological and molecular biology from PDA media while the strain isolated from the NA media that could not cause Shenghua was identified as gram-positive bacterium by microscopic and colony morphology. Citation: Meng Q, Zhu L, Zhang Y, et al. Isolation and identification of Shenghua microorganisms in fermented chili pepper from Southwest China. J Pharm Biopharm Res, 2019, 1(2): 70-73.
To explore the development and influence factors of shale micro-fractures, we used SEM and AFM to observe the shale samples of JY1 well. There are some factors from these pictures: the surfaces of JY1 well are ups and downs; the difference is up to micron level; the micro-fractures connected widely. These expand the reservoir space and storage shale gas. X-ray measured and analyzed mineral composition content of JY1 well, and its brittle mineral content is more than 70%, which it makes the development of micro-fractures good. Many AFM images were processed by the MATLAB software with the integral method. The ratio was calculated of effective volume of micro-fractures to actual shale volume (Percentage of micro-fractures for short). There is a good positive correlations relationship between BET, TOC, desorbed gas and organic pore with percentage of micro-fractures.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.