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    • Rheology and gel properties of psyllium husk powder-unrinsed surimi imitation staple dough

      Online: March 22,2024 DOI: 10.12301/spxb202300251

      Abstract (53) HTML (0) PDF 2.56 M (166) Comment (0) Favorites

      Abstract:Researching and developing dough with high dietary fiber, high protein, and low glycemic index, along with corresponding staple foods, is of significant importance in meeting dietary requirements and maintaining good health. This study utilized psyllium husk powder and unrinsed surimi to replace starch and protein in traditional doughs, resulting in a novel imitation dough. The static rheological test showed that the thixotropy of all samples increased with the additional level of psyllium husk powder, and the fluidity, stiffness, and resilience of all samples gradually weakened. Interaction analysis confirmed weak bonds, such as hydrogen bonds, between surimi and polysaccharide molecules in psyllium husk powder. The addition of 6% (w/w) psyllium husk powder resulted in the weakest interaction between protein and polysaccharide. During the heating process of the dough, all samples formed a good gel, and the presence of protein significantly increased the dissolution temperature of psyllium husk powder. Further gel analysis revealed that the addition of 6% (w/w) psyllium husk powder resulted in the best gel strength, reaching 4305.74 g/mm, and the tensile property was also the best. Microstructure analysis showed that the sample had a regular structure and fine pores, indicating the formation of a protein/polysaccharide interpenetrating gel network. Overall, psyllium husk powder and unrinsed mackerel surimi can be used to prepare high-quality dough, with the best quality achieved at a psyllium husk powder addition of 6% (w/w), making it highly applicable.

    • Interaction of β-conglycinin and glycinin with cyanidin-3-O-glucoside: spectroscopic characteristics and molecular docking study

      Online: March 22,2024 DOI: 10.12301/spxb202300496

      Abstract (41) HTML (0) PDF 2.33 M (170) Comment (0) Favorites

      Abstract:Cyanidin-3-O-glucoside (C3G) exists in different forms in various pH environments, leading to differences in its antioxidant capacity.Black bean protein,a common dietary protein, has the potential to serve as a carrier for unstable bioactive compounds.Understanding the interaction mechanism between black bean protein and C3G is beneficial for their application in food systems.Interactions between β-conglycinin(7S)and glycinin(11S)soybean proteins with C3G and their effects on the oxidative stability and antioxidant capacity of C3G at pH 2.0,5.0,and 7.0 were investigated using various spectroscopic analyses and molecular docking experiments.The results showed that binding of C3G with 7S and 11S at pH 2.0 and 5.0 not only reduced the hydrophobic environment around Tyr residues but also increased their polarity,while α-helical content increased and β-sheet content decreased in both 7S and 11S.Under pH 7.0 condition,the presence of C3G led to an increase in both α-helical and β-sheet content in 7S and 11S except for β-turns.Furthermore,the binding of C3G with 7S and 11S was an exothermic process,and at different pH conditions,hydrogen bonding and van der Waals forces were the main driving forces for the interaction between C3G and 7S/11S,resulting in static fluorescence quenching of 7S and 11S. Both 7S and 11S exhibited the highest affinity for C3G at pH 7.0. Molecular docking revealed that GLU229,ARG356,and PRO101 residues on 7S,and ARG161,VAL162,ILE171,and THR176 residues on 11S played key roles in the binding with C3G.Moreover,the binding of 7S and 11S with C3G significantly enhanced the oxidative stability and antioxidant capacity of C3G at different pH conditions.

    • Screening Antimicrobial Peptides from Metagenomes Based on Deep Learning and Molecular Simulation

      Online: March 11,2024 DOI: 10.12301/spxb202300710

      Abstract (57) HTML (0) PDF 0.00 Byte (225) Comment (0) Favorites

      Abstract:Antimicrobial peptides are a type of peptide capable of exerting antibacterial functions by interacting with bacterial cell membranes or intracellular biomolecules, thereby disrupting bacterial physiological processes and ultimately leading to bacterial death. Given the challenges posed to food safety and quality, the development of novel food antimicrobials to enhance food safety has become a key direction in current food science research. A novel deep learning model was constructed to screen for antimicrobial peptides from soil metagenomic data, with the screened peptides being validated using techniques such as molecular docking and molecular dynamics simulations. The model demonstrated an outstanding performance with a precision of 98.7%, an accuracy of 96.5%, a recall rate of 91.9%, an F1-score of 95.2%, and a specificity of 99.2%, showcasing excellent efficiency, interpretability, and practical application value alongside robust generalization capabilities. Post-training, the model successfully identified several peptides with significant antimicrobial potential, with a subset chosen for further investigation. The findings revealed that the screened peptide Gly-Thr-Ala-Trp-Arg-Trp-His-Tyr-Arg-Ala-Arg-Ser could effectively attach to the bacterial transcription regulator protein MrkH, exhibiting inhibitory effects on Klebsiella pneumoniae, Escherichia coli, and Staphylococcus aureus. This study aims to provide a theoretical basis for the application of new antimicrobials in the food industry by integrating deep learning with molecular simulation technologies.

    • Study on Preparation and Properties of Amylose-Geraniol Inclusion Complex

      Online: March 08,2024 DOI: 10.12301/spxb202300358

      Abstract (54) HTML (0) PDF 1.56 M (272) Comment (0) Favorites

      Abstract:In order to investigate the effect of amylose content on the inclusion of amylose-geraniol, using waxy maize starch as raw material, amylose-geraniol inclusion complex was prepared by enzymatic hydrolysis with different pullulanase debranching conditions to acquire wall materials with varying amylose contents. The inclusion rate was used as the evaluation index to evaluate protection of the inclusion complex on geraniol, and the morphology, structure and stability of the inclusion complex were characterized by X-ray diffractometer, scanning electron microscope, infrared spectrometer, differential scanning calorimeter and thermogravimetric analyzer. The results showed that there was no linear relationship between the content of amylose and the embedding rate, and the highest embedding rate was 9.05%, acquired at an amylose concentration of 5.86%. X-ray diffraction results indicated that the position of the diffraction peaks changed after the formation of the inclusion and the inclusion changed the crystalline pattern of the wall material from A-type to A+V-type; the stability of the inclusion complex was improved. Scanning electron microscopy results showed that the surface of the wall material became more and more concave with the increase of the content of amylose, while the local surface of the inclusion compound was more intact. Fourier transform infrared spectroscopy results revealed that the characteristic peaks were blue shifted with the increase of the embedding rate, and the characteristic peaks of geraniol did not appear in the inclusion. The analysis of the thermal characteristics indicated that the enthalpy change and the rate of thermogravimetry second stage weight loss increased with the increase of embedding rate; the above result further conformed that inclusion complex formation improved the stability of geraniols.

    • Effect of thermal sterilization on the physicochemical stability of flaxseed milk

      Online: January 31,2024 DOI: 10.12301/spxb202300523

      Abstract (158) HTML (0) PDF 0.00 Byte (463) Comment (0) Favorites

      Abstract:Flaxseed, as a functional food raw material, was rich in α-linolenic acid, high-quality proteins, soluble polysaccharides, lignans and other active lipid concomitants, thereby possessing high nutritional value and potential for development and utilization. This paper aimed to explore the effect of different thermal sterilization conditions (65 ℃-30 min, 85 ℃-15 min and 95 ℃-15 s) on the physicochemical stability of flaxseed milk, focusing on the changes in interfacial properties of oil bodies. The results showed that the thermal sterilisation treatment resulted in a gradual increase in the mean particle size of flaxseed milk by 95.58% (p<0.05) and a gradual decrease in the absolute value of the zeta potential by 12.26% (p<0.05), which was accompanied by the weakening viscoelastic properties and an increase in the physical stability of the milk. thermal sterilisation, the ratio of protein at the oil bodies interface in flaxseed milk increased by 64.42% (p<0.05) and the ratio of total sugar mass increased by 97.95% (p<0.05). The cryo-scanning electron microscopy imaging further confirmed the adsorption of exogenous storage proteins and soluble polysaccharides at the interface of oil bodies. In addition, the thermal sterilisation treatment increased the total phenolic content of the oil bodies interface in flaxseed milk by 1.42 times (P<0.05), the flavonoid content by 4.94 times (P<0.05), as well as the free radical scavenging capacity of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) by 4.64 times (P<0.05), and FRAP ferric reducing antioxidant power by 54.05% (P<0.05). In conclusion, suitable thermal sterilization treatment (85 ℃-15 min) could enhance the physical and chemical stability of flaxseed milk based on the interfacial remodeling of oil bodies, which is hoped to provide a certain theoretical basis for further broadening the intake form and application scenarios of flaxseed.

    • Intervention and intestinal microflora effects of soybean and pork high-protein diets on obese mice

      Online: January 24,2024 DOI: 10.12301/spxb202200980

      Abstract (184) HTML (0) PDF 1.56 M (355) Comment (0) Favorites

      Abstract:Obesity is a complex metabolic disease, which has a certain relationship with intestinal microflora. To evaluate the effect of high protein diet from soybean protein and pork protein and normal diet on intestinal microflora structure of obese mice. A C57BL/6J obesity mice model was firstly induced by high fat diet, then obese mice were randomly divided into 4 groups according to body weight: high fat diet (HF) group, normal recovery (NR) group, high soy protein diet (HSP) group and high pork protein diet (HPP) group. Besides, the blank control (NC) group was set. The effects of adipose index, inflammatory factors and adipose micro-structure of obese mice were analyzed. Cecal contents were collected to analyze by 16S rRNA high-throughput sequencing technology after 12 weeks. Compared with HF group, the body weight, fat coefficient, LPS level and TNF-α mass concentration in serum of mice in HSP and HPP groups were significantly decreased in different degree, meanwhile, liver HE staining and oil Red O staining showed that liver fat deposition was significantly reduced in HSP and HPP groups (P < 0.05). Besides, high fat diet and high protein diet significantly reduced the species richness and diversity of intestinal microflora including evolutionary relationships (P < 0.05, P < 0.01), but there was no significant difference in species diversity and evenness (P > 0.05). The high-protein diet changed the intestinal microflora structure of obese mice and the results will provide a new understanding for the prevention and treatment of obesity regulating intestinal microflora through dietary intervention.

    • Analysis of Changes in Nutritional Compositions and Key Aroma Compounds in Chicken Wings After Frying

      Online: December 06,2023 DOI: 10.12301/spxb202201052

      Abstract (271) HTML (0) PDF 933.94 K (481) Comment (0) Favorites

      Abstract:The chicken wings were fried with palm oil. Changes of fatty acids and amino acids in the chicken wings after frying and aroma compounds in the fried chicken wings were analyzed. The totals of fatty acid contents and amino acid contents in the muscles of the chicken wings after frying were both increased. In particular, the ratios of the essential amino acids to total amino acids (EAA /TAA) and the essential amino acids to non-essential amino acids (EAA/NEAA) became higher and reached 43.23%和76.16%, respectively, suggesting the meat nutritive indices were increased. Solvent assisted flavor evaporation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) with frequency detection were utilized to analyze the aroma-active compounds in meat of the fried chicken wings. GC-MS identified 79 compounds while GC-O identified 51 odor-active compounds. The odor activity values (OAV) for those with higher detection frequencies in the GC-O analysis were calculated, of which 25 compounds with OAVs≥1 were considered to be the key aroma compounds in the fried chicken wings. They included dimethyl disulfide, 2-methyl-3-furanthiol, methional, bis(2-methyl-3-furyl)disulfide, 2-methyl-pyrazine, 2,5-dimethyl-pyrazine, 2,3,5-trimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, 2-pentylfuran, 2-methylbutanal, octanal, (E)-2-heptenal, nonanal, decanal, (E)-2-nonenal, (E)-2-decenal, benzeneacetaldehyde, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, etc. The research results can provide references for chicken cooking and processing and chicken flavorings preparation.

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