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ZHAO Mouming, ZHOU Minzhi, ZHENG Lin, WANG Shuguang
2025,43(6):1-16 ,DOI: 10.12301/spxb202500588
Abstract:
Hypertension, as the most prevalent cardiovascular disease worldwide, emerged as one of the major mortality risks threatening human health. Although traditional clinical antihypertensive drugs effectively controlled blood pressure, they required long-term administration and were accompanied by significant side effects. Food-derived antihypertensive peptides, as natural components with prominent biological activities, gained extensive attention due to their considerable potential in lowering blood pressure and preventing cardiovascular diseases. The mechanisms of action of food-derived antihypertensive peptides involved regulating key components of the renin-angiotensin-aldosterone system, such as angiotensin-converting enzyme (ACE), renin, ACE2, and angiotensin receptors, and exerted effects through multiple pathways including the arginine-nitric oxide pathway, calcium ion channels, endothelial function, vascular remodeling, and the sympathetic nervous system, among which ACE inhibition represented the most common antihypertensive mechanism. The antihypertensive properties of food-derived peptides from animal, plant, and microbial sources were extensively explored via in vitro ACE inhibitory activity assays, vascular cell models, and spontaneously hypertensive rat models. The ACE inhibitory activity of peptides was significantly influenced by their structural characteristics, including molecular weight, amino acid sequence, amphiphilicity, and spatial conformation. The study research progress on the preparation of food-derived antihypertensive peptides (including raw material sources and preparation methods), in vitro and in vivo activity evaluation approaches, the structure-activity relationship and their mechanisms of action was systematically summarized. Finally, the challenges faced by food-derived antihypertensive peptides in industrial production and stability enhancement, as well as their future development directions, were elaborated. 〖
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LU Wenwei, PEI Zhangming, CHEN Wei
2025,43(6):17-27 ,DOI: 10.12301/spxb202500421
Abstract:
Amino acids are key nutrients involved in human growth and development, metabolic regulation, and immune balance. Metabolic processes of amino acids are not only regulated by the host itself, but also closely associated with the metabolic activities of gut microbiota. Through diverse enzymatic systems and metabolic pathways, gut microbiota specifically transforms dietary-derived amino acids, forming a complex network that is both complementary to and synergistic with host metabolism, which plays a crucial role in maintaining bodily health. The specific metabolic pathways of aromatic amino acids, branched-chain amino acids, arginine, and lysine mediated by gut microbiota were systematically elaborated, including key reactions such as decarboxylation, transamination, and redox, with special focus on the probiotic genera possessing these metabolic functions. Meanwhile, the mechanisms by which bioactive substances (indole derivatives, branched-chain short-chain fatty acids, and polyamines) produced from amino acid metabolism by gut microbiota act in maintaining intestinal barrier function, regulating immune homeostasis, protecting neural function, modulating energy metabolism, and preserving cardiovascular and skeletal health were summarized. From the perspective of food nutrition and health, the molecular mechanisms and physiological significance of the interaction between amino acids and gut microbiota were deeply explored, providing important theoretical basis and application prospects for the development of precise nutritional intervention strategies such as functional foods and dietary supplements based on the amino acid-gut microbiota axis. 〖
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XIAO Jie, TIAN Wenni, GUAN Yingxian, SONG Zengliu, ZHANG Qianqian, CHU Wanyu, LIU Yile
2025,43(6):28-41 ,DOI: 10.12301/spxb202500352
Abstract:
Ulcerative colitis is a severe chronic inflammatory bowel disease characterized by intestinal barrier dysfunction, immune dysregulation, and microbial dysbiosis. Although plant-derived bioactive compounds exhibit anti-inflammatory, antioxidant, and barrier-repairing potential, their oral bioavailability and targeted efficacy remain limited, necessitating advanced delivery strategies to enhance therapeutic outcomes. The spatiotemporal advantages of targeted and synergistic delivery systems in modulating the release kinetics, biological transport pathways, and mechanistic actions of bioactive compounds within the gastrointestinal tract were highlighted. By integrating pH-responsive, enzyme-triggered, and microbiota-activated materials with technologies such as sustained/controlled release, hierarchical structuring, mucosal permeation enhancement, and ligand-modified targeting, site-specific release, local enrichment, and synergistic effects of bioactive compounds were achieved by these systems. The localized concentration and duration of bioactives in the small intestine or colon were significantly improved, amplifying their ability to regulate immune-inflammatory networks, restore mucosal barriers, and remodel the microbiota-metabolite axis. Furthermore, synergistic regulatory mechanisms at the systemic level, including portal vein-lymphatic absorption ratios, microbiota-dependent metabolic conversion ratios, and circadian rhythm-responsive signaling were explored. Targeted delivery systems are not merely delivery vehicles, but also represent a precision intervention platform that orchestrates the biological fate and multi-target effects of functional ingredients. These advancements provided a systematic theoretical foundation and technological framework for functional food-based interventions in chronic inflammatory diseases such as colitis. 〖
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WANG Xia, HE Qing, ZHOU Zihao, WANG Tianhao, TAN Xili, LIU Wei, HAN Xiao, ZHANG Cuiying
2025,43(6):42-52, 67 ,DOI: 10.12301/spxb202500347
Abstract:
To investigate the effect of different distillation methods on the brandy made from Guoguang apples, triple-pot distillation and column distillation were used to distill apple ciders. The aroma substances and metal elements in apple brandy were determined by gas chromatography-flame ionization detector, gas chromatography-mass spectrometry, and inductively coupled plasma-mass spectrometry, and the key aroma substances and sensory characteristics were analyzed by odor activity value and quantitative descriptive analysis. The results showed that a total of 68 aroma substances were detected in the column distilled apple brandy and the triple-pot distilled apple brandy. Compared to column distillation, triple-pot distillation significantly increased the concentration of key volatile flavor substances, such as esters, alcohols, and volatile organic acids in apple brandy, and significantly reduced the proportions of methanol and higher alcohols in the total volatile flavor. The odor activity values of most key aroma compounds in triple-pot distilled apple brandy were significantly higher than those in column distilled apple brandy. Furthermore, sensory evaluation results indicated that triple-pot distilled apple brandy exhibited more prominent notes of tropical fruit, floral, and nutty aromas. α-Farnesene is an important terpene compound in Guoguang apple brandy, and triple-pot distillation could significantly increase its content. 12 compounds were screened using orthogonal partial least squares discriminant analysis, including isoamyl caprylate, 3-methylbutyl decanoate, ethyl acetate, ethyl butyrate, hexyl 2-methylbutyrate, isoamyl hexanoate, 3-methyl-1-butanol, 1-propanol, isobutyl alcohol, acetaldehyde, Cu and Ca as characteristic markers to distinguish the two distillation methods of apple brandy. It was hoped that this study would provide a theoretical basis and practical guidance for selecting distillation equipment for Guoguang apple brandy, thereby promoted the development of deep processing industry for apples. 〖
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DU Yachun, WU Liling, GENG Xiaojie, CHEN Erbao, ZHENG Fuping, LI Hehe, SUN Jinyuan, SUN Baoguo
2025,43(6):53-67 ,DOI: 10.12301/spxb202500023
Abstract:
Volatile nitrogen-containing compounds account for a small proportion in soy sauce aroma type Baijiu, but they have the characteristics of strong aroma and low odor threshold, which have an important impact on the flavor of the Baijiu. In this study, the 1st~7th rounds of distillates of soy sauce aroma type Baijiu were selected as the research targets. The liquid-liquid extraction method combined with comprehensive two-dimensional gas chromatography-nitrogen chemiluminescence detector technology was employed to conduct both qualitative and quantitative analyses of volatile nitrogen-containing compounds. A total of 37 kinds of volatile nitrogen-containing compounds were successfully identified, including 16 pyrazine compounds, 4 pyrrole compounds, 4 nitrogen-containing ester compounds, 3 thiazole compounds, 3 pyridine compounds, and 7 other compounds. The quantitative analysis results indicated that the mass concentrations ranked from high to low were pyrazines, thiazoles, nitrogen-containing esters, pyrroles, and pyridines. Based on these quantitative findings, orthogonal partial least-squares discriminant analysis was implemented to screen out 13 volatile nitrogen-containing compounds with variable projection values exceeding 1. The results further revealed that the compositions of the base distillates from the 3rd, 4th, and 5th rounds were relatively analogous and could be distinctly differentiated from those of the other rounds. By integrating the odor activity value (OAV) method, the OAVs of the 13 compounds were calculated. Notably, the OAVs of 2-ethyl-6-methylpyrazine and 2,3,5-trimethylpyrazine were greater than 1 in the 5th to 7th rounds, while the OAVs of 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine were greater than 1 across the 1st to 7th rounds. These four volatile nitrogen-containing compounds exhibited flavor contributions with statistical significance in different distillation rounds. The research aimed to elucidate the contribution of volatile nitrogen-containing compounds to the flavor of base Baijiu across different distillation rounds, addressing the research gap on thiazoles, pyrroles, and pyridines. By identifying key flavor compounds and quantifying their contributions, this study provided a theoretical foundation for the precise regulation and optimization of flavor quality in soy sauce aroma type Baijiu. 〖
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WANG Guoqin, SONG Yanxin, ZHANG Siyu, REN Yizhuo, ZHANG Rui, ZHENG Rui, YU Junwei, SU Jianyu, YUE Sijun
2025,43(6):68-83 ,DOI: 10.12301/spxb202500024
Abstract:
Goji berry and buckwheat are two plant resources with both medicinal and edible values, rich in various functional components. A novel functional Huangjiu was developed, using glutinous rice as the main raw material and goji berry and buckwheat as auxiliary materials to enhance their economic value and diversify the utilization of goji berry. Through single-factor experiments and response surface methodology, using alcohol content and sensory evaluation as indicators, the fermentation process parameters were optimized. Additionally, the antioxidant activity of the Huangjiu was measured, functional components and the selenium content in selenium-enriched samples were analyzed. Kinetic models for the fermentation process were established. Results showed that the optimal fermentation conditions were as follows, a mass ratio of w (goji berry:buckwheat) of 1.5∶1.0, saccharification agent addition of 0.6%, sequential inoculation with an inoculation ratio of Saccharomyces cerevisiae to Clavispora lusitaniae of 2∶1 at 48h intervals, inoculation amount of 6%, and fermentation time of 9d. Under these conditions, the resulting Huangjiu had an alcohol content of (16.28±0.19)%vol, a total ester content of (3.17±0.14)g/100mL, and a sensory score of (82.40±1.14) points, and the flavonoid content was significantly increased. Antioxidant activity tests indicated that the maximum DPPH free radical scavenging rates for goji-buckwheat Huangjiu (Z) and selenium-enriched Huangjiu (XZ) were 89.16% and 94.49%, respectively. Moreover, the organic selenium content in XZ was 0.0128mg/kg, which had a high value for selenium supplementation. Based on the fermentation conditions, the Boltzmann model was applied to establish kinetic models for total yeast population and ethanol production, and the Logistic model equation was used to establish kinetic models for total ester production and total sugar consumption. The models showed high fitting degrees between predicted and experimental values, with R2 values for XZ being 0.9705,0.9984,0.9953, and 0.9964, respectively, effectively reflecting the kinetic characteristics of the fermentation process. This study aimed to provide data support for the design of industrial fermentation tanks and the intelligent control of the fermentation process. 〖
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LI Huixing, XIAO Yanyu, QIU Caixia, LIU Yuqi, SONG Jinbo, SUN Guangzhao, XIAO Yuanxi, XU Bin
2025,43(6):84-95 ,DOI: 12301/spxb202500444
Abstract:
To enhance the stability and controllability of Honggu Huangjiu production, a liquid Honggu Huangjiu starter based on a synthetic microbial community was developed. 12 core microorganisms were screened from commercially available solid Huangjiu starters. A synthetic microbial community consisting of Clavispora lusitaniae, Aspergillus niger, Monascus purpureus, and Rhizopus arrhizus was optimized through Plackett-Burman experiment. The four strains were compounded at a 1∶1∶1∶1 ratio of microbial concentrations, and liquid Huangjiu starter (YT) was prepared using gelatinized wheat as the substrate. Using Nanyang Honggu as the raw material and liquid starter for Huangjiu fermentation, the resulting product (CY) complied with the national standard for Huangjiu. Compared with most Huangjiu brewed with solid-state starter, CY had significantly higher contents of total acids and total sugars, while there was no significant difference in pH value between CY and Huangjiu brewed with traditional Huangjiu starter. The contents of amino acid nitrogen [(0.62±0.02) g/L], non-sugar solids [(35.51±0.48) g/L], and alcohol degree of CY were lower than those of Huangjiu brewed with solid-state Huangjiu starter. Further research on the flavor compounds of CY showed that nine characteristic flavor substances of Huangjiu were detected, including ethyl caprate, phenethyl acetate, ethyl caprylate, diethyl succinate, ethyl nonanoate, ethyl laurate, isoamyl alcohol, ethanol, and phenethyl alcohol. Compared with traditional solid-state starter Huangjiu, CY exhibited higher relative contents of key aroma components such as n-nonanal, diethyl succinate, phenethyl alcohol, and ethyl caprylate. It was demonstrated that Honggu Huangjiu brewed with liquid Huangjiu starter based on a synthetic microbial community showed excellent performance in both physicochemical properties and flavor composition. It was hoped that this research could provide technical references for the standardized production of Honggu Huangjiu. 〖
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LIANG Xinsheng, WU Jing, XIA Wei
2025,43(6):96-106 ,DOI: 10.12301/spxb202500210
Abstract:
D-Glucose-1-phosphate (α-G1P) is a metabolic intermediate involved in a variety of metabolic reactions, and is also a potential drug, which has great development potential in the field of medicine and health supplements. It is mainly produced by α-glucan phosphorylase (αGP) using starch as substrate. In this study, α-glucan phosphorylase ThαGP from Thermotoga sp. SG1 was heterologously expressed in Bacillus subtilis. Then the types of promoters, fermentation medium formulation, temperature and time were optimized. And the application experiment of preparing α-G1P was carried out. The results showed that the enzyme activity of recombinant strain B. subtilis WS9/pHY300PLk-SpovG-amyQ-thαgp was 7.01-fold higher than that of the original strain fermentation. After optimization of shake flask fermentation conditions, the total activity of ThαGP reached 173.38U/mL after fermentation at 33℃ for 60h in a shaking flask using medium with 18g/L tryptone and 30g/L yeast extract as complex nitrogen source and 15g/L soluble starch as carbon source, which was 4.13 times that of the original fermentation. When ThαGP was combined with pullulanase and 4-α-glucosyltransferase, the conversion rate of α-G1P catalyzed by ThαGP was up to 51.62%. It was hoped that the study would provide a reference and technical foundation for the food grade fermentation preparation of ThαGP and industrial production of α-G1P. 〖
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DONG Zehua, ZHAO Hailei, LI Wangqiang, GUO Qingbin, DING Wentao, WANG Changlu
2025,43(6):107-121 ,DOI: 10.12301/spxb202500218
Abstract:
Pamamycin, produced by Streptomyces alboflavus TD-1, showed good application prospects in the prevention and treatment of Aspergillus flavus due to its significant biological activity. In order to break through the bottleneck of low pamamycin production, the molecular regulation mechanism of low-phosphate conditions to promote the efficient synthesis of pamamycin was analyzed by transcriptome sequencing and RT-qPCR technology with Streptomyces alboflavus TD-1 as the research object. The results showed that compared with the control group, the low phosphorus condition significantly increased the level of pamamycin synthesis by Streptomyces alboflavus TD-1 (2.01-fold increase in pamamycin production at 120 μmol/L phosphate concentration). Transcriptome analysis showed that 655 differentially expressed genes (DEGs) were detected after 48h of culture under low phosphorus conditions. At 96 h, the number of DEGs increased to 9 802, including 1 777 up-regulated genes and 8 025 down-regulated genes. GO and KEGG analyses showed that DEGs were significantly enriched in GO terms such as translation and primary metabolic processes, as well as KEGG pathways such as ribosome synthesis and TCA cycle. Metabolic pathway analysis further found that low phosphorus stress activated the expression of genes in the pamamycin synthesis pathway genes, the central carbon metabolism pathway genes, and the SenX3-RegX3 two-component system genes. At the same time, it inhibited the expression of genes in the precursor competitive pathway of pamamycin, such as biotin synthesis genes (bioA, bioB) and fatty acid synthesis genes (fabF, fabH). The results showed that under low phosphorus conditions, Streptomyces albus TD-1 sensed phosphorus signals through the SenX3-RegX3 two-component system, activated central carbon metabolism and inhibited fatty acid synthesis, so as to accumulate the precursor of pamamycin synthesis and activate the expression of pamamycin synthesis genes to promote its efficient synthesis. The aim of this study was to provide a basis for the efficient biosynthesis of pamamycin and promote its application in the biological control of Aspergillus flavus. 〖
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DU Kexin, WANG Mengfan, PENG Xin
2025,43(6):122-146 ,DOI: 10.12301/spxb202500189
Abstract:
Naringenin (Nar), a natural flavonoid compound, exhibits diverse bioactivities. However, its application and development are limited by poor water solubility and stability. Soybean protein, a plant-based protein, is commonly used as a carrier for natural bioactive compounds, providing protection and delivery functions. In this study, heat-treated soybean 7S [H7S(pH 7.4),H7S(pH 2.0)]and 11S [H11S(pH 7.4),H11S(pH 2.0)] proteins were prepared at pH 7.4 and 2.0 to investigate their interaction mechanisms with Nar and to analyze the effects of complex formation on Nar's stability and bioaccessibility. Fluorescence spectroscopy results indicated that Nar formed a 1∶1 complex with H7S/H11S through a static quenching mechanism. The binding forces between H7S and Nar, as well as H11S (pH 2.0) and Nar, were dominated by hydrogen bonds and van der Waals forces (ΔH0<0, ΔS0<0), whereas the primary interactions between H11S (pH 7.4) and Nar involved hydrogen bonds and hydrophobic interactions (ΔH0<0, ΔS0>0). Three-dimensional fluorescence spectroscopy, UV-Vis absorption spectroscopy, and infrared spectroscopy analyses revealed that their interaction altered the secondary structure of the proteins and increased the polarity of the microenvironment surrounding tryptophan and tyrosine residues. The maximum encapsulation efficiency of Nar by H7S/H11S reached 90.37%, and the formation of complexes significantly enhanced Nar's water dispersibility, with maximum solubility increasing by 34.85-fold (in PBS with pH 7.4) and 48.84-fold (in PBS with pH 2.0), respectively. ABTS+ radical scavenging and FRAP assays demonstrated that the antioxidant capacity of the complexes was significantly higher than that of free Nar. Additionally, the complexes improved Nar's hydrophilicity by reducing interfacial tension between Nar and the release medium, thereby promoted its release. The maximum release rates of Nar in PBS dialysis medium increased by 49.37% (pH=7.4) and 48.55% (pH=2.0) compared to its free state, with the release mechanism being non-Fickian diffusion, where the release rate was influenced by protein swelling and Nar's diffusion path. Simulated digestion experiments showed that the complexes hindered digestive enzymes from contacting Nar, increasing its retention rate by 150.24% and improving bioaccessibility by 3.69-fold. The inhibitory effect of the complexes on enzyme activity exhibited a positive correlation with the release rate but was also influenced by the steric hindrance of the proteins. Except for the H7S-Nar complex prepared at pH 2.0, all other complexes enhanced Nar's inhibitory effect on α-amylase activity, while slightly reducing its inhibitory activity against α-glucosidase. These findings provided new insights for further expanding the application of Nar in the food industry. 〖
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ZHANG Sairui, GUO Jiayi, DAI Ruijingyue, WANG Meng, LIU Fuguo
2025,43(6):147-163 ,DOI: 10.12301/spxb202500190
Abstract:
To address the problem of low bioavailability of curcumin due to poor water solubility and environmental sensitivity, an oil-in-water bilayer emulsion delivery system was constructed to improve the stability and bioaccessibility of curcumin. The bilayer emulsion was prepared by layer-by-layer electrostatic deposition technique using lactoferrin-epigallocatechin gallate (LF-EGCG) conjugates as the primary emulsifier and sodium alginate (SA) as the outer material. After optimizing the pH value and SA addition concentration, the particle size, Zeta-potential, rheological properties and environmental stability of the emulsion were analyzed. Then, the bilayer emulsion loaded with curcumin was prepared and the effects of the emulsion system on the encapsulation efficiency, environmental stability and digestive properties of curcumin were evaluated. The results showed that at pH 4.0, a stable bilayer emulsion (LF-EGCG/SA) with particle size of (949.06±85.81)nm and Zeta-potential of(-40.93±1.50)mV could be formed by secondary shear and high-pressure homogenization at SA mass concentration of 0.8%. The addition of SA could significantly improve the apparent viscosity and freeze-thaw stability of the emulsion, and reduce the sensitivity of the emulsion to variations in ionic strength and pH. At pH 4.0, curcumin encapsulation in the LF-EGCG/SA bilayer emulsion reached 96.66%±0.29%, and the bilayer emulsion prepared at pH 4.0 exhibited a higher residual curcumin level than that in monolayer emulsion after light, heat and storage treatment. After simulated digestion, the bilayer emulsion at pH 4.0 showed a free fatty acid release rate of 55.85%±0.21% and a bioaccessibility of 43.79%±1.23%. The bilayer emulsion constructed in the study could effectively protect and deliver curcumin, improve its environmental stability and digestive properties significantly, and provide a new perspective for the stable delivery of hydrophobic bioactive substances. 〖
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DU Wenxing, ZHUANG Qian, WANG Zengli, SHI Li, WANG Xuefeng
2025,43(6):164-174 ,DOI: 10.12301/spxb202500237
Abstract:
Curcumin (Cur) exhibits various biological activities, including antibacterial, anti-inflammatory, antioxidant, and anticancer properties. However, its low bioaccessibility and poor water solubility have limited its application in the food industry. Encapsulation technology using biomolecules can effectively enhance curcumin's bioavailability. By utilizing the solubility characteristics of Cur and the self-assembly properties of walnut peptides, the solution pH was adjusted to 10,11, and 12 to induce walnut peptide self-assembly while encapsulating Cur, and stable walnut self-assembled peptide-curcumin (WBPs-Cur) nanocomposites were formed. Results showed that under the set pH conditions, the encapsulation rate of Cur by WBPs exceeded 80%. After encapsulation, Cur particle size increased, the absolute value of the potential exceeded 30mV, and Cur exhibited good stability. It was determined that Cur was encapsulated within WBPs via hydrogen bonding and hydrophobic interactions. The DPPH, ABTS+, and hydroxyl radical scavenging rates of the WBPs-Cur composite nanoparticles(2mg/mL) were (79.95±0.36)%, (77.81±2.14)%, and (78.00±4.39)%, respectively, demonstrating that encapsulating Cur with WBPs enhanced its antioxidant activity. Additionally, the WBPs-Cur composite nanoparticles exhibited good storage and thermal stability. In simulated gastrointestinal digestion, the bioaccessibility of encapsulated Cur was nearly doubled compared with free Cur, reaching 71.3%-74.6%. Therefore, WBPs could serve as an effective delivery carrier for hydrophobic Cur, improving its stability and bioaccessibility. 〖
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CUI Tingting, YIN Aijiao, ZHANG Miansong, LIU Xue, JIA Airong
2025,43(6):175-191, 205 ,DOI: 10.12301/spxb202500114
Abstract:
New stable nanoparticles loaded with jellyfish ACE inhibitory peptides were prepared using konjac glucomannan (KGM, DKGM1, DKGM2, and DKGM3) with varying degrees of deacetylation and soy protein isolate (SPI). Their stability under different storage conditions, and transport and absorption mechanisms in Caco-2 cell model were evaluated. The results indicated that nanoparticles loaded with jellyfish ACE inhibitory peptides (SPI-ACE-KGM, SPI-ACE-DKGM1, SPI-ACE-DKGM2 and SPI-ACE-DKGM3) were successfully prepared using KGM, DKGM1, DKGM2, DKGM3, and SPI. When the mass ratio of SPI to the ACE inhibitory peptide was 8∶1, with a mass fraction of DKGM2 at 6.0%, SPI-ACE-DKGM2 nanoparticles had the densest shell, and the encapsulation efficiency of SPI-ACE-DKGM2 nanoparticles was the highest [(92.34±2.08)%], the particle size was the smallest [(213.45±10.32)nm], and ζ-potential was (-32.76±1.09)mV. It also demonstrated good stability in environments with different temperatures, humidities, pH levels, and ion concentrations. Simulation of the digestion and absorption of nanoparticles in gastrointestinal fluid showed that SPI-ACE-DKGM2 nanoparticles had a significant protective effect on ACE inhibitory peptides. After 21d of Caco-2 cell culture, a well-differentiated monolayer structure was formed with tight cell junctions and good monolayer membrane integrity. The activity of alkaline phosphatase on the apical side (AP side)was significantly higher than that on the basal side (BL side), exhibiting a typical polarized epithelial cell morphology. Furthermore, ACE inhibitory peptide nanoparticles were able to penetrate the Caco-2 cell monolayer, and the transport process was time- and concentration-dependent. The apparent permeability coefficient (Papp) values for bidirectional transport across the Caco-2 cell monolayer ranged from 5×10-8 to 5×10-5cm/s, and the ratio of Papp values between the AP-BL and BL-AP sides was greater than 1.5. Additionally, the transport of ACE inhibitory peptide nanoparticles in the Caco-2 cell monolayer primarily occurred via paracellular transport, with SPI-ACE-DKGM2 exhibiting the highest transport volume and the highest Papp value. SPI-DKGM2 could be utilized as a natural delivery carrier for ACE inhibitory peptides, and ACE inhibitory peptide nanoparticles could be effectively transported and absorbed in the intestine. This research laid a theoretical foundation for the further application of ACE inhibitory peptides. 〖
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MA Guanyun, LI Yu, YIN Qianyu, WANG Fengwu
2025,43(6):192-205 ,DOI: 10.12301/spxb202500041
Abstract:
In order to explore the structure of polysaccharide from Caulerpa lentilifera (CLP) and its effect on SH-SY5Y cells damaged by Aβ1-42 induction, an acidic polysaccharide component, CLP-1, was obtained through the separation and purification of CLP. The monosaccharide composition, molecular mass, glycosidic bond configuration, spatial conformation and microscopic structure of CLP-1 were characterized. At the same time, an SH-SY5Y cell damage model induced by Aβ1-42 was used to study the anti-Alzheimer's disease (AD) activity of CLP-1. The results showed that, the mass average molar mass of CLP-1 was 3.98×106Da, and it was mainly composed of galactose, glucose, xylose, and mannose, with the molar ratio of these four components was 48.1∶1.0∶23.2∶46.1. Infrared spectroscopy analysis showed that CLP-1 had sulfate group substitution and existed in the form of pyranose. The results of nuclear magnetic resonance analysis showed that CLP-1 had two types of glycosidic bonds:α-glycosidic bonds and β-glycosidic bonds. Congo red experiment analysis showed that CLP-1 had a triple helix structure. The results of atomic force microscopy analysis showed that CLP-1 had a highly branched structure, and the results of scanning electron microscopy analysis showed that CLP-1 had a loose structure mainly consisted of spherical particles and rods-like shapes. The results of in vitro activity analysis showed that CLP-1 exhibited DPPH radical scavenging activity and suppressed Aβ1-42 aggregation. The results of cell experiments indicated that the morphology of SH-SY5Y cells pretreated with CLP-1 at a mass concentration of 0.05mg/mL was relatively intact. The cell survival rate increased by 20.03%, the level of total antioxidant capacity increased by 56.23%, the activity of catalase, glutathione peroxidase, and superoxide dismutase increased by 63.19%, 63.48% and 65.80%. The level of malondialdehyde decreased by 22.13%, the mitochondrial membrane potential level increased by 14.80%, and the level of reactive oxygen species dropped by 24.84%. The results showed that CLP-1 had good antioxidant and anti-AD activities. The purpose of this study was to provide a theoretical reference for the development of anti-AD functional foods. 〖
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LI Kexin, WANG Min, WANG Yumei, ZHAO Lin, ZHANG Chengfeng, XI Yu, LI He
2025,43(6):206-218 ,DOI: 10.12301/spxb202500100
Abstract:
Increasing dietary intake of bioactive substances with urate-lowering activity to prevent or alleviate hyperuricemia is a current research hotspot in the functional food field. Using a hyperuricemic rat model induced by hypoxanthine combined with potassium oxonate, the urate-lowering activity and multi-target regulatory effects of sugarcane polyphenols (SCP) were systematically evaluated. Experiments showed that SCP intervention (0.05mg/g) significantly reduced serum uric acid level in hyperuricemic rats (P<0.05). The mechanism involved dual regulation of uric acid production and excretion. SCP inhibited hepatic xanthine oxidase activity to reduce uric acid synthesis, and modulated expression of renal urate transporters (URAT1, GLUT9 and ABCG2) to promote uric acid excretion. Furthermore, SCP significantly improved liver and kidney damage in hyperuricemic rats. Compared with the model group, serum blood urea nitrogen and creatinine levels decreased by 14.53% and 42.36% (P<0.05), while liver enzymes (ALT and AST) decreased by 15.84% and 17.07% (P<0.05). Pathological analysis revealed SCP intervention alleviated renal tubular necrosis, inflammatory cell infiltration, and structural damage to intestinal villi in hyperuricemic rats, while significantly suppressing renal expression of pro-inflammatory factors IL-1β and TNF-α (P<0.05). Results demonstrated SCP alleviated hyperuricemia-induced target organ damage through multi-target actions, namely “inhibiting production, promoting excretion, reducing inflammation”, providing theoretical reference for comprehensive utilization of sugarcane polyphenols as sugar production byproducts. 〖
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DONG Ruihong, WANG Lina, LONG You, ZHU Mengting, WANG Yuting, LI Chang, CHEN Yi
2025,43(6):219-228 ,DOI: 10.12301/spxb202500356
Abstract:
To simultaneously mitigate the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in fried peanuts, composite systems of epigallocatechin gallate (EGCG) combined with three hydrocolloids (chitosan, sodium alginate, and locust bean gum) were prepared, and the inhibitory effects of which on the levels of AA, 5-HMF, asparagine, and the intermediate α-dicarbonyl compounds were evaluated. The results showed that treatment with EGCG aqueous solution (100μg/mL) alone had limited inhibitory effects on AA and 5-HMF (P>0.05). The level of AA was reduced from (120.42±3.64) ng/g to (113.93±5.73) ng/g (inhibition rate of 5.40%±0.27%), while the level of 5-HMF decreased from (7.15±0.13) μg/g to (5.90±0.26 ) μg/g (inhibition rate of 17.48%±0.77%). In contrast, the combination of EGCG with 1% mass fraction locust bean gum exhibited a significant synergistic effect, increasing the inhibition rates of AA and 5-HMF to 25.31%±0.30% and 29.65%±2.74%, respectively (P<0.05). Compared with the unsoaked fried peanuts (control group), the EGCG-hydrocolloid treated fried peanuts (treatment group) significantly affected the precursor asparagine content (P< 0.05), which ranged from (120.99±0.99) μg/g to (165.49±6.27) μg/g. The EGCG+1% locust bean gum group exhibited the highest level (165.49±6.27) μg/g, and significantly suppressed α-dicarbonyl compounds (P<0.05), with inhibition rate of 51.15%±1.09% for diacetyl and 70.78%±5.01% for glyoxal. It was hoped that this work could provide theoretical reference for the research of AA and 5-HMF synchronous inhibition in fried foods, and offer technical support for the development of safer and better-quality fried food. 〖
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SHI Xiaodan, WANG Yan, XIANG Fahui, LAI Pufu
2025,43(6):229-237 ,DOI: 10.12301/spxb202500363
Abstract:
To investigate the effects of polysaccharides from Tremella fuciformis with different molecular weights on the structure and physicochemical properties of oat starch, acidic extracts (ACE, approximately 37.4kDa) and alkali extracts (ALE, approximately 3570kDa) were separately mixed with gelatinized oat starch (GOS) to prepare eight composite products (GOS-5%ACE, GOS-10%ACE, GOS-15%ACE, GOS-20%ACE, GOS-5%ALE, GOS-10%ALE, GOS-15%ALE, and GOS-20%ALE). Using pure GOS as a control, the short-range ordered structure, micromorphology, thermodynamic properties, and viscoelasticity of GOS and the eight composites were compared. The results of amylose leaching measured by iodine colorimetry showed that compared to GOS, the amylose leaching of GOS-5%ACE and GOS-10%ACE significantly decreased, GOS-15%ACE and GOS-20%ACE showed no significant difference, while the results of the four composites in the GOS-ALE group significantly increased. Infrared spectroscopy analysis revealed that among the eight composites, GOS-10%ACE exhibited the strongest intermolecular hydrogen bonding. Scanning electron microscopy results indicated that both ALE and ACE disrupted the formation of the oat starch gel network structure during gelatinization to some extent. Thermal stability analysis showed that compared to GOS, the four samples in the GOS-ALE group had a slower water loss rate, while the four samples in the GOS-ACE group had a slower organic matter loss rate. Rheological test results demonstrated that the storage modulus of all eight composites was lower than that of GOS, and the higher the ACE addition, the lower the storage modulus. This study indicated that adding 5% to 20% of the two Tremella polysaccharides improved the thermal stability of oat starch and reduced its viscoelasticity, with ACE having a greater impact on the gel strength of oat starch. The findings provided theoretical support for the development of high dietary fiber oat starch products. 〖
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WU Siwen, QIAO Yu, ZHANG Xiaoliang, WANG Chongyuan, LI Jianrong, SUN Tong
2025,43(6):238-250 ,DOI: 10.12301/spxb202500263
Abstract:
To investigate the oxidative changes in the myofibrillar proteins in Lateolabrax japonicus fillets treated with a laurel essential oil microencapsulated composite film active pad, the microcapsule-composite film slow-release system with stepwise slow-release performance was prepared by using laurel essential oil and its two main components, cinnamaldehyde and linalool, as preservatives, gum arabic and maltodextrin as the microcapsule wall materials, and konjac glucomannan and carrageenan as the film-forming matrices. The pads were prepared by casting and pressing method, and the effect of the pads on myofibrillar proteins (MP) in Lateolabrax japonicus fillets during storage was studied. Results showed that compared with the BP, the LEOP, CAMP, LINMP, and LEOMP all inhibited the oxidation and denaturation of MP in fillets to varying degrees. Among them, the LEOMP treatment exhibited the optimal effect. Within 15d, the decrease rate of Ca2+-ATPase activity in MP reduced from 95.29% (in BP) to 50.59%, which was lower than that of LEOP (70.58%), CAMP (60.00%), and LINMP (56.47%), effectively maintaining the structural integrity of myosin heads. The carbonyl content (23.95%) was lower than that of BP, significantly blocking the accumulation of protein oxidation products. The retention rates of total sulfhydryl and active sulfhydryl groups were increased by more than 22.25% compared with BP, alleviating the damage to the three-dimensional structure of proteins caused by disulfide bond formation. The decrease rate of protein solubility was 45.44%, which was significantly lower than that of BP (65.18%), LEOP (62.28%), CAMP (55.31%), and LINMP (50.90%). This composite film active pad achieved the long-term and stable release of fresh-keeping components through the “microcapsule-composite film” dual-level sustained-release system. Combined with the synergistic antibacterial and antioxidant effects of cinnamaldehyde, linalool, and other active components in laurel essential oil, the composite film effectively delayed the decline in the activity of endogenous antioxidant enzymes (SOD, GSH-Px) in fish MP and blocked the dual deterioration pathways of protein oxidation and enzymatic hydrolysis. This study aimed to provide theoretical guidance and technical reference for the green preservation application of such microcapsule composite film active pads based on natural plant essential oils in fresh aquatic products and meat products, and offered new insights for the development of functionally integrated, safe, and efficient bio-based preservation materials. 〖
Volume 43,2025 Issue 6
Special Edition
Youth Perspective
Special Studies
Foundational Research
Applied Technology
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Formation Mechanisms, Regulation Strategies, and Industrial Development Research Progress of Off-Flavor in Legume-Based Milk Beverage
BI Shuang, WANG Wendong, SU Kai, SHI Chunhe, YAN Lichang, LIU Ye
Abstract:
Driven by growing health demands and policy support, the plant-based legume milk beverage market has developed rapidly, with raw materials extending from soybeans to various other legumes, offering significant nutritional and functional benefits. However, the prevalent issue of undesirable flavors generated during processing has become a key technical bottleneck restricting the further development of the industry. This paper first evaluates the nutritional, functional properties and processing suitability of different legume materials, analyzing their potential and limitations as plant-based protein sources, and systematically reviews the off-flavor compounds and their sensory characteristics in both soybean and other legume-based milks. Second, it elaborates on the formation mechanisms of these off-flavor compounds, focusing particularly on enzymatic and non-enzymatic oxidation pathways using unsaturated fatty acids as substrates, and analyzes the related reaction processes and the mechanisms of off-flavor generation. Building on this, the paper further comprehensively summarizes the currently employed strategies and technical approaches for flavor control from multiple dimensions, including raw material varieties, pretreatment methods (such as fat removal, heat treatment, and germination), and processing techniques (such as oxygen-limited grinding, enzymatic hydrolysis, and fermentation). Finally, by systematically reviewing the technological progress and innovation trends in this field, the paper aims to provide a theoretical reference and practical basis for effectively improving the flavor quality of legume milks and promoting the high-quality development of the plant-based beverage industry.
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JIA Yingmin, LIU Yangliu, CHEN Zhou
2017,35(6):1-9 ,DOI: 10.3969/j.issn.2095-6002.2017.06.001
Abstract:
For problems of food safety caused by microbial contamination and environmental safety due to drug-resistant strains, the development of emerging natural food additives with broad-spectrum and high-efficiency has been vital study trends in a modern food safety. Antimicrobial peptides(AMPs) are paid much attention for its advantage of broad-spectrum, good stability, unique antimicrobial mechanism of action and lower residue. With the further research, AMPs are expected to play a vital role in the application of food safety. Considering it, AMPs-related researches abroad were concluded in recent years. A review of the exploring and classification situation of AMPs,the development of bio-resistance and mechanism for bacteria, fungi, parasites, virus and tumor cells was provided. Meanwhile, the potential application fields of AMPs in food safety and scientific problems urgent to solve were analyzed. The resolution strategy also is provided for researchers as a reference in the field.
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Liangli (Lucy) Yu, LU Weiying, LIU Jie, DU Lijuan
2016,34(6):1-6 ,DOI: 10.3969/j.issn.2095-6002.2016.06.001
Abstract:
Non-targeted detection technique has been extensively applied in the food safety and quality in recent years. In general, a non-targeted detection combines analytical approaches,fingerprinting techniques and chemometrics to detect toxicants or foreign components in foods without knowing their chemical structures. The key purpose of non-targeted detection technique is to detect whether the sample is abnormal, without prior knowledge of what caused the abnormality. This manuscript introduces and reviews the current progress and the prospect non-targeted food detection techniques, including chromatographic, mass spectrometric, spectroscopic, cell-based non-targeted detection techniques. Foods and ingredients including milk, Chinese wolfberries, Chinese angelica,oregano, honey, etc., were introduced. The non-targeted detection technique can help the healthy development of food industry and play an important role in protecting public welfare and human wellbeing.
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WEI Yi-min, WEI Shuai, GUO Bo-li, TIAN Yang
2013,31(2):1-6 ,DOI: 10.3969/j.issn.2095-6002.2013.02.001
Abstract:
Cadmium -Cd- , a kind of heavy metal pollutant, can enter the food chain though soil, dust, and crops. As a staple crop in China, rice can easily enrich Cd from soil, which can represent a health risk to consumers. Cd concentration in soil shows obvious heterogeneity in China. Cd concentration in rice is over the limit in some regions of China, due to the geological environment or soil pollution. At present, remedying polluted soil, screening low-accumulation material, and processing polluted rice have been developed to deal with Cd contamination. This paper summarized the present situation of cadmium contamination in rice and soil, analyzed the main factor of Cd enrichment in rice, reviewed the control technology of Cd contamination, and provided suggestions on Cd contamination research.
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LI Jianrong, LI Tingting, DING Ting
2016,34(1):1-8 ,DOI: 10.3969/j.issn.2095-6002.2016.01.001
Abstract:
Aquatic product freshness evaluation standards were reviewed in this paper, including the traditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf-life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.
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2016,34(2):1-11 ,DOI: 10.3969/j.issn.2095-6002.2016.02.001
Abstract:
The existence of granular crystals seriously impairs the quality of plastic fats, and consequently, it is important to investigate the formation mechanisms and inhibitions of granular crystals in order to optimize the processing parameters and improve the product properties. The migration and aggregation of high-melting triglycerides as well as β polymorphism evolution are the possible mechanisms for the formation of granular crystals when temperature fluctuates. The fats composition and processing parameters have influences on the granular crystals formation such as shearing rates, temperature, cooling rates. To prevent their generation, modifying lipids by blending and interesterification and the application of emulsifiers were adopted to reduce the content of the high-melting triglycerides and stabilize the β′ polymorphism. Emulsifiers are mainly associated with the triglycerides present in the fat through acyl-acyl interactions, thus the chemical structures' similarity between the acyl groups would likely promote the cocrystallization, while the dissimilarities in fats structure might delay the nucleation and possibly inhibit crystal growth. Emulsifiers have different effects on the crystallization of plastic fats which strongly depend on their concentration and the molecular structure. In addition, when the degree of undercooling is high enough, addictive effects of emulsifiers will be weakened.
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CHEN Feng, LI Hedong, WANG Yaqi, FU Haiyan, ZHENG Fuping
2017,35(3):1-15 ,DOI: 10.3969/j.issn.2095-6002.2017.03.001
Abstract:
Chemometrics is a novel and unique interdisciplinary technique that integrates mathematics, statistics, chemistry and computer science. Pattern recognition and multivariate calibration method, as the core aspects of the technique, have exhibited overwhelming advantages in massive data mining and processing, as well as resolution and analysis of analytic signals. In addition, it is able to solve complex problems which are difficult to be solved by conventional analytic methods, resulting in the method to be widely used in many research fields, including food analysis. This paper reviews the fundamental principles of chemometrics in regards of its advantages and disadvantages,applications, and recent progresses. Furthermore, the review has pointed out problems which need to be solved in current researches, and highlighted the prospective aspects of the technique.
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WANG Shuo, ZHAO Yijie, LU Yang
2015,33(4):1-5 ,DOI: 10.3969/j.issn.2095-6002.2015.04.001
Abstract:
In this paper,the principles and the application of the molecular imprinted polymer-based sensors, such as lectrochemical sensors,piezoelectric sensors, and optical sensors, were discussed. Meanwhile, the developing trend of the molecular imprinted polymer-based sensor was addressed.
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2013,31(4):1-5 ,DOI: 10.3969/j.issn.2095-6002.2013.04.001
Abstract:
The dairy industry is related to the people's livelihood and a lot of attentions have been paid to its current situation and future development tendency. This paper introduced the current situation of Chinese dairy industry and analyzed the main problems occurred during the developing process. Moreover, the development tendencies of the basic research, and quality control were also discussed.
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2011,29(1):54-58 ,DOI: 10.3969/j.issn.2095-6002.2011.01.012
Abstract:
The effects of culture conditions on the growth of Chlorella. sp were studied. The nutrient factors showed obvious effect on Chlorella.sp. The culture conditions based on BG-11 were optimized by orthogonal experiments: Na2CO 3 0.02g/L, the initial pH 6, the ratio of nitrogen to phosphorus 30, inoculum 5%, temperature 25℃, illumination 8800lx. Under the optimal culture conditions, the growth rate of Chlorella.sp was enhanced significantly.
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2014,32(5):1-5 ,DOI: 10.3969/j.issn.2095-6002.2014.05.001
Abstract:
The current situation, main existing problems and trends of post-harvest processing of leafy vegetables were clarified in this study, and the key technologies to be solved during leafy vegetables processing were also discussed. The solution methods of fresh-cut process, freeze-drying process, disinfection process, packaging technology and equipment automation were emphatically analyzed. All these would give a clear instruction for the processing of leafy vegetables.
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CHEN Jian, ZHOU Shenghu, WU Junjun, ZHOU Jingwen, DU Guocheng
2015,33(1):1-5 ,DOI: 10.3969/j.issn.2095-6002.2015.01.001
Abstract:
Flavonoids are plant secondary metabolites, which are valuable natural products widely used in human health and nutrition due to its biochemical properties such as antiviral, antiobesity, and anticancer. The efficient production of pure flavonoid compounds through plant extraction or chemical production continues to be a major challenge for drug development. Hence, the microbial production of flavonoids has emerged as an interesting and commercially attractive approach. The emergence of systems metabolic engineering offers new perspectives on strain and process optimization. In this review, the strategies of systems metabolic engineering used to overcome these challenges are summarized, which will offer insights into overcoming the limitations and challenges of large-scale microbial production of these important pharmaceutical compounds.
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ZHU Yun-ping, YUAN Zuo-yun, LV Yue-gang
2011,29(1):15-17 ,DOI: 10.3969/j.issn.2095-6002.2011.01.004
Abstract:
The water and oil content in the instant noodle are two important factors for the quality of the noodle. In this paper, the effect of fried time and fried temperature on the quality of the instant noodle was investigated. The results showed that the longer fried time and higher fried temperature would lead the lower water and higher oil content in the noodle. In addition, the effect of fried time was correlative with that of fried temperature on the quality of the noodle.
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RAO Pingfan, LIU Shutao, ZHOU Jianwu, GUO Jingke, KE Lijing
2015,33(3):1-4 ,DOI: 10.3969/j.issn.2095-6002.2015.03.001
Abstract:
Started from food processing, modern food science and food industry have provided the world enormous amount of food and always played a vital role in the development and evolution of human society. To date, food science has systematically studied the food storage, nutrition and sensory characteristics, while the interaction between food and body remains as a puzzle except a few pieces revealed by nutrition science and toxicology. Modern food industry has totally changed the way food is produced and consumed, and more importantly the way food interacts with human body. The ignorance of such changes in food science has made the debates in safety and health risks of industry food even more confusing. Three research topics are proposed for food-body interaction:elucidate the existing status of food compositions; interpret the body response to food; methods to utilise the complementary characteristics of different food compositions. From these new perspectives, some unique approaches and original discoveries of food science ought to be achieved, to provide answers to the major criticism upon food industry and transform food science to an intact science of food, an independent discipline of science.
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2012,30(3):1-12 ,DOI: 10.3969/j.issn.2095-6002.2012.03.001
Abstract:
China is the world's largest fruits processing country. The fruits processing industries have become an industry with comparatively superiority and international competitive capability. The importance to develop the processing industry of fruit was elaborated in this article as well as the overseas trend and current situation. The major restriction of the development were analysed, and the countermeasures for the development of this industry in China were also pointed out.
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WANG Shao-yun, ZHAO Jun, WU Jin-hong, CHEN Lin
2011,29(4):50-57 ,DOI: 10.3969/j.issn.2095-6002.2011.04.013
Abstract:
Antifreeze proteins (AFPs) are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice. Antifreeze proteins aroused great interests of many researchers due to its special structure and functions. In this article, the recent advance in antifreeze protein was reviewed, and the types, properties, measurements, gene structures of antifreeze protein, and its applications in food industry were introduced. The application trials indicated that antifreeze protein could significantly improve the qualities of frozen foods, which suggested the potential food additives of antifreeze protein in future frozen food industry.
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ZHAO Jie-wen, HUANG Xiao-wei, ZOU Xiao-bo, HUANG Lin, SHI Ji-yong.
2013,31(1):9-13 ,DOI: 10.3969/j.issn.2095-6002.2013.01.002
Abstract:
Olfaction visualization technology is a gas imaging technology and a new branch of artificial olfactory technology, which can solve common problems of traditional gas sensor. In order to detect the dominant spoilage bacteria (Clostridium, Brochothix thermosphacta and Pseudomonas) and evaluate freshness of pork, porphyrins and pH indicators were used as gas-sensing materials. The three spoilage bacteria were inoculated into three groups of pork samples and stored under three temperatures (16,4℃and 20℃). The images before and after the colorimetric sensor array interacted with pork's volatile flavors were collected, then image processing techniques was used to get digital signals which reflected the freshness of pork. The results showed that the olfaction visualization technology can be applied in rapid detection of dominant spoilage bacteria and evaluation freshness of pork.
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2012,30(4):8-11 ,DOI: 10.3969/j.issn.2095-6002.2012.04.002
Abstract:
Mycotoxins, including aflatoxins (AFT), ochratoxin (OT), fumonisin (F), zearalenone (ZEN), deoxynivalenol (DON) and patulin (PAT) frequently contaminating agricultural products and feed were summarized. And then the influences of mycotoxin contaminants on human health and animal production were expatiated.
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2012,30(1):1-5 ,DOI: 10.3969/j.issn.2095-6002.2012.01.001
Abstract:
The research on aquatic products safety and the quality control technology was summarized and analyzed to reveal the present situation of aquatic products safety and quality control in China. Most of the research was focus on quality detection and control technology, others were about tracing system, early warning mechanism and risk assessment. At present, the enormous progress was made in technologies of quality detection and control. However, comparing with the advanced technology at abroad, the technology and management system in China still need to be improved. In the future, the aquatic food quality security technology should be promoted furtherly.
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Application of Low Field Nuclear Magnetic Resonance on the Rapid Determination of Frying Oil Quality
SHEN Yun-gang, XIAO Zhu-qing, CHEN Shun-sheng, ZHANG Ying-li, JIANG Wei, LAI Ke-qiang
2013,31(5):37-42 ,DOI: 10.3969/j.issn.2095-6002.2013.05.007
Abstract:
There has been growing concern about the frying oil quality due to its remarkable deterioration during the frying process. To investigate the performance of LF-NMR in the rapid determination of frying oil from various frying conditions, deep frying oil samples (n=107) including 96 soy bean oil samples and 11 shortening samples were collected from street vendors in 10 districts of Shanghai. Total polar compounds (TPC) and viscosity of the oil samples were determined. TPC values of 6 oil samples (56% of all the oil samples) were above the national standard for frying oil, indicating the quality problem of frying oil from the street vendors. The linear analysis showed a good linear relationship (R2=0892) between TPC and viscosity, while R2 was 0927 after the removal of shortening samples. After the analysis of the ratio of T21 areas (S21) in transverse relaxation (T2) spectra, the good correlations between S21 and TPC and viscosity were obtained and R2 was 0860 and 0840. After removing the shortening samples, R2 slightly increased to 0865 and 0854. The results demonstrate that LF-NMR has the potential to rapidly evaluate the quality of deep frying oil.
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LUO Zhi-wen, LIN Jian-long, YU Xiu-hong
2010,28(2):66-70 ,DOI: 10.3969/j.issn.2095-6002.2010.02.015
Abstract:
Aim at the problems about camera calibration for train wheel flange of dynamic testing system,the paper discusses the radial constraint-based camera calibration,chooses the camera calibration which contains distortion factors and developed the method of it by LabVIEW. This method makes use of the LabVIEW graphical development environment, embed core programs written in Matlab, has powerful data processing and nice interactive interface.
