Effect of temperature on drying characteristics of pullulan-alginate based edible films
作者：
Zhou, Yujia;Huang, Meigui;Deng, Fangming* ;Xiao, Qian*
期刊：
Food Science and Technology Research ,2018年24(1):55-62 ISSN：1344-6606
通讯作者：
Deng, Fangming;Xiao, Qian
作者机构：
[Zhou, Yujia; Deng, Fangming; Deng, FM; Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Huang, Meigui] Nanjing Forestry Univ, Coll Light Ind Sci & Engn, Nanjing 210037, Jiangsu, Peoples R China.
通讯机构：
[Deng, FM; Xiao, Q] H;Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Pullulan;sodium alginate;drying rate curve;heat and mass transfer coefficients;effective diffusivity coefficient;activation energy
摘要：
The drying curves of pullulan, alginate, and blend films at 40, 50 and 60°C were investigated using gravimetric methods. Several mathematical models available in the literature were fitted to the experimental data. The Midilli- Kucuk model satisfactorily described drying kinetics of tested films with the highest R2 and the lowest RMSE, SSE values. For the pullulan-alginate samples, the drying rate increased monotonically with the increasing drying temperature and alginate content of resulting films. However, the heat and mass transfer coefficients of all samples were affected by the temperature during the constant-rate period. Among the temperature tested, effective diffusion coefficient values of tested samples increased progressively with increasing alginate content during the first fallingrate period, whereas this tendency was not observed during the second. Information obtained from this study is essential for designing equipment and optimizing drying parameters for pullulan-alginate edible films. © 2017 Japanese Society for Food Science and Technology.
语种：
英文
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Analysis of Cuticle Components and Microstructure of Satsuma Mandarin (Citrus unshiu Marc.) and Bingtang Sweet Orange (Citrus sinensis Osbeck)
作者：
张静;丁胜华;谢秋涛;付复华;王蓉蓉;...
期刊：
食品科学 ,2018年39(7):131-138 ISSN：1002-6630
通讯作者：
Ding, Shenghua(shhding@hotmail.com)
作者机构：
[李高阳; 丁胜华; Shan, Yang; 张静] Longping Branch Graduate School, Hunan University, Changsha, 410125, China;[王蓉蓉] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[李高阳; Shan, Yang; 丁胜华; 付复华; 谢秋涛] Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125, China
关键词：
柑橘果实;角质层;扫描电子显微镜;气相色谱-质谱联用;水分损失
摘要：
柑橘果皮表面覆盖着一层蜡质,具有多重重要的生理功能。以温州蜜柑(Citrus unshiu Marc.)和冰糖橙(Citrus sinensis Osbeck)果实为原料,采用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对2种类型柑橘果皮角质层组分进行定性和定量分析,并采用扫描电子显微镜对其微观结构进行观察。GC-MS分析表明,温州蜜柑和冰糖橙外蜡含量分别为3.7 μg/cm~2和2.2 μg/cm~2,内蜡含量分别为13.9 μg/cm~2和18.4 μg/cm~2。温州蜜柑和冰糖橙的外、内蜡中脂肪族物质主要成分相同,分别为烷烃、脂肪酸、伯醇,但品种间各组分比例及碳原子数分布存在差异。角鲨烯为冰糖橙果实外蜡结构特有组分。此外,三萜类物质仅在内蜡中检测出。温州蜜柑和冰糖橙的角质膜层含量分别为44.00 μg/cm~2和70.00 μg/cm~2,二者含量差异显著(P<0.05)。扫描电子显微镜结果显示温州蜜柑的外蜡晶体呈不规则血小板状,冰糖橙的外蜡晶体呈倒伏的血小板状。除去外蜡导致温州蜜柑和冰糖橙的水分损失速率显著增加(P<0.05)。相对于脂肪酸,烷烃在保水方面具有更重要的作用。两种类型柑橘的角质层组分及微观结构的差异可能促成了果实采后不同的贮藏特性,这为提高不同品种柑橘耐贮性提供了重要依据。
语种：
中文
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果蔬中多酚类化合物双向调控Nrf2/Keap1信号通路的研究进展
作者：
赖灯妮;覃思;赵玲艳;邓放明
期刊：
食品科学 ,2018年39(5):311-320 ISSN：1002-6630
通讯作者：
Deng, Fangming(fmdenghnan@sina.com)
作者机构：
[邓放明; 赵玲艳; Qin, Si; 赖灯妮] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
果蔬;多酚类化合物;Nrf2/Keap1信号通路;双向调控作用
摘要：
果蔬中含有丰富的多酚类化合物,其含有的酚羟基中邻位酚羟基极易被氧化,有较强捕捉活性氧等自由基的能力,因此能够清除自由基和淬灭活性氧。Nrf2(NF-E2-related factor 2)信号通路是增强机体抗氧化功能最重要的保护性信号途径,在细胞抵御氧化应激机制中有着重要的地位,是抗氧化研究领域的热点。本文通过阐述Nrf2/Keap1(Kelch-like ECH-associated protein 1)信号通路及其调节方式,讨论Nrf2在肿瘤化学预防和促进癌症发生中的双重作用,重点介绍和归纳了果蔬中几种典型的多酚类物质对Nrf2/Keap1信号通路双向调控作用的分子机制,以期为利用果蔬多酚开发健康绿色食品和药品提供一定的理论依据。
语种：
中文
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Dephosphorylation enhances postmortem degradation of myofibrillar proteins
作者：
Li, Zheng;Li, Meng;Du, Manting;Shen, Qingwu W.;Zhang, Dequan*
期刊：
Food Chemistry ,2018年245:233-239 ISSN：0308-8146
通讯作者：
Zhang, Dequan
作者机构：
[Du, Manting; Li, Zheng; Zhang, Dequan; Li, Meng] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
关键词：
Degradation;Myofibrillar protein;Protein phosphorylation;Tenderization
摘要：
Protein degradation is primarily responsible for postmortem meat tenderization, which might be affected by phosphorylation. The objective of this study was to investigate the effect of phosphorylation on myofibrillar proteins degradation in muscle during postmortem. Here we modulated the phosphorylation status of protein by protein kinase inhibitor and phosphatase inhibitor, and the effect of these inhibitors on myofibrillar protein degradation was evaluated. Generally, myofibril fragmentation index of samples with lower phosphorylation level was higher. Troponin T and heat shock protein 27 were degraded faster in protein kinase inhibited (low phosphorylation level) muscle, compared with the other two groups, while the degradation of desmin was not affected by inhibitors. Meanwhile, myosin heavy chain, actin and tropomyosin showed limited degradation in postmortem muscle. This study showed that dephosphorylation enhances the degradation of some myofibrillar proteins, indicating that protein phosphorylation may play an important role in postmortem meat tenderization. © 2017
语种：
英文
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Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability
作者：
Li, Meng;Li, Zheng;Li, Xin;Xin, Jianzeng;Wang, Ying;...
期刊：
Food Chemistry ,2018年240:104-111 ISSN：0308-8146
通讯作者：
Shen, Qingwu W.;Zhang, Dequan
作者机构：
[Li, Zheng; Zhang, Dequan; Li, Guixia; Li, Meng; Wang, Ying; Xin, Jianzeng; Wu, Liguo; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Shen, Qingwu W.] H;[Zhang, Dequan] C;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Glycolytic enzyme;Meat color stability;Myoglobin;Protein phosphorylation;Sarcoplasmic proteins
摘要：
The phosphorylation of sarcoplasmic proteins in postmortem muscles was investigated in relationship to color stability in the present study. Although no difference was observed in the global phosphorylation level of sarcoplasmic proteins, difference was determined in the phosphorylation levels of individual protein bands from muscles with different color stability. Correlation analysis and liquid chromatography – tandem mass spectrometry (LC-MS/MS) identification of phosphoproteins showed that most of the color stability-related proteins were glycolytic enzymes. Interestingly, the phosphorylation level of myoglobin was inversely related to meat color stability. As the phosphorylation of myoglobin increased, color stability based on a∗ value decreased and metMb content increased. In summary, the study revealed that protein phosphorylation might play a role in the regulation of meat color stability probably by regulating glycolysis and the redox stability of myoglobin, which might be affected by the phosphorylation of myoglobin. © 2017 Elsevier Ltd
语种：
英文
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Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions
作者：
Yang, Ying;Zhao, Chengying;Tian, Guifang;Lu, Chang;Li, Chengxiu;...
期刊：
Food Research International ,2018年109:149-158 ISSN：0963-9969
通讯作者：
Zheng, Jinkai;Xiao, Hang
作者机构：
[Lu, Chang; Zheng, Jinkai; Yang, Ying; Zhao, Chengying; Li, Chengxiu; Tian, Guifang] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;[Xiao, Hang; Tang, Zhonghai] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Xiao, Hang; McClements, David Julian] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.
通讯机构：
[Zheng, Jinkai] C;[Xiao, Hang] H;Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Citrus oils;Data-fitting;Electronic sensory characterization;Nanoemulsions;Physical properties;Triacylglycerol oils
摘要：
Citrus oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of citrus oil. In this study, common triacylglycerol oils (i.e. corn oil and MCT oil) and citrus oils (i.e. bergamot oil and sweet orange oil) were used in combination with different mixing ratios (triacylglycerol oil:citrus oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed oil nanoemulsions were much more stable than pure citrus oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol oils and citrus oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products. © 2018 Elsevier Ltd
语种：
英文
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Ultrasensitive determination of mercury ions (Ⅱ) by analysis of the degree of quantum dots aggregation
作者：
Gao, Wenli;Xu, Yifei;Wei, Wei;Wang, Da;Shi, Xingbo*
期刊：
Talanta ,2018年188:644-650 ISSN：0039-9140
通讯作者：
Shi, Xingbo
作者机构：
[Gao, Wenli; Shi, Xingbo; Wang, Da; Wei, Wei; Xu, Yifei] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Shi, Xingbo] Hunan Univ, State Key Lab Chemo Biosensing & Chemometr, Changsha 410082, Hunan, Peoples R China.
通讯机构：
[Shi, Xingbo] H;Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Degree of aggregation;Mercury;Quantum dots;Spectral imaging
摘要：
In this work, an ultrasensitive fluorescence strategy on counting the degree of aggregation (DOA) of QDs aggregates was developed for Hg<sup>2+</sup>detection, which is based on thymine-Hg<sup>2+</sup>-thymine (T-Hg<sup>2+</sup>-T) coordination chemistry. Oligonucleotides containing 12 thymines are modified on the surface of QDs which could protect QDs effectively from aggregation in the absence of Hg<sup>2+</sup>. While in the presence of Hg<sup>2+</sup>, QDs will be made to attach with each other by the structure of “T-Hg<sup>2+</sup>-T”formed, and then aggregated in the sensing system. The DOA is acquired easily by recording the entire process of the blue shifting and photobleaching of QDs aggregates. First-order spectrum of each QD in the aggregates can be released from the original overlapped spectral image of the aggregates in sequence under continuous illumination because QDs exhibit the asynchronous spectra blue shifting. Employed 0.3 nM functional QDs in the sensing system, an ultralow detection limit of 4.6 pM was reached by the counting DOA-based sensing strategy. Besides, the sensor also shows high selectivity against other 12 metal ions even at high concentrations. At last, the application of the sensing strategy for river water shows that the real samples can be worked well using this method.<br/> ©2018
语种：
英文
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The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification
作者：
Zhao, Shaojie;Tian, Guifang;Zhao, Chengying;Li, Chengxiu;Bao, Yuming;...
期刊：
Food Chemistry ,2018年269:577-587 ISSN：0308-8146
通讯作者：
Zheng, Jinkai;Xiao, Hang
作者机构：
[Bao, Yuming; Zheng, Jinkai; Zhao, Chengying; Li, Chengxiu; Tian, Guifang; Li, Chunhong; Zhao, Shaojie] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;[McClements, David Julian; Xiao, Hang; DiMarco-Crook, Christina] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.;[Tang, Zhonghai] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zheng, Jinkai] C;[Xiao, Hang] U;Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.
关键词：
Citrus oil;Emulsion;Properties;Spontaneous emulsification;Stability
摘要：
In this study, emulsions were prepared through spontaneous emulsification, using three different citrus oils as the oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of citrus oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. γ-terpinene). These results suggest that the emulsifying properties and instability mechanism of citrus oil emulsions are strongly dependent on the inherent properties and composition of citrus oils. This study is significant for the development of an effective strategy to improve the stability of citrus oil-based colloidal systems. © 2018 Elsevier Ltd
语种：
英文
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Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling
作者：
Li, Zheng;Li, Meng;Li, Xin;Xin, Jianzeng;Wang, Ying;...
期刊：
Food Chemistry ,2018年249:8-15 ISSN：0308-8146
通讯作者：
Shen, Qingwu W.;Zhang, Dequan
作者机构：
[Li, Zheng; Zhang, Dequan; Li, Meng; Wang, Ying; Xin, Jianzeng; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Shen, Qingwu W.] H;[Zhang, Dequan] C;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Carbohydrate metabolism;Glycolytic enzyme;Meat color;Myoglobin;Phosphoproteomics
摘要：
A quantitative analysis of protein phosphorylation in ovine LTL muscle with different color stability was performed in the present study using TMT labeling in combination with TiO2 phosphopeptide enrichment. A total of 3412 phosphopeptides assigned to 1070 phosphoproteins were identified by mass spectrometry, of which 243 proteins were detected to be differentially phosphorylated between muscles of different color stability. Among these differentially phosphorylated proteins, 27 phosphoproteins were identified to be key color-related proteins by informatics analysis. Proteins involved in carbohydrate metabolism, especially glycolytic enzymes, were the largest cluster of protein determined to be color-related. In addition, the phosphorylation of myoglobin at Ser133 plays a negative role in the regulation of meat color stability. In summary, this study revealed that the phosphorylation of some glycolytic enzymes and myoglobin at specific serine residues may play critical roles in the regulation of meat color stability. © 2017
语种：
英文
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Phosphorylation regulated by protein kinase A and alkaline phosphatase play positive roles in μ-calpain activity
作者：
Du, Manting;Li, Xin;Li, Zheng;Shen, Qingwu;Wang, Ying;...
期刊：
Food Chemistry ,2018年252:33-39 ISSN：0308-8146
通讯作者：
Zhang, Dequan
作者机构：
[Du, Manting; Li, Zheng; Zhang, Dequan; Li, Guixia; Wang, Ying; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Du, Manting; Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
关键词：
Calcium;Phosphorylation;Phosphoserine;Protein kinase A;mu-Calpain
摘要：
This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on μ-calpain activity at different Ca2+ concentrations. μ-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1 mM Ca2+. The pH value decreased in the AP group but remained stable in the control and PKA groups during incubation. Except samples incubated at 0.01 and 0.1 mM Ca2+ for more than 20 min, μ-calpain incubated with PKA showed a higher degree of autolysis than control, but lower than the AP group. The content of α-helix structure of μ-calpain increased as phosphorylation level rose. Phosphorylation of μ-calpain at serine 255, 256, 476, 417 and 420 was identified. PKA catalyzed μ-calpain phosphorylation at serine 255, 256 and 476, located at domains II and III, positively regulated μ-calpain activity. These data demonstrated that dephosphorylation and PKA phosphorylation positively regulated μ-calpain activity, which was limited by increased Ca2+ concentration. © 2018 Elsevier Ltd
语种：
英文
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植物乳杆菌发酵萝卜干品质变化分析
作者：
刘宗敏;谭兴和;周红丽;王锋;郭红英;...
期刊：
食品科学 ,2018年39(2):198-202 ISSN：1002-6630
通讯作者：
Tan, Xinghe(xinghetan@163.com)
作者机构：
[郭红英; 姚荷; 刘楚岑; 王锋; 周红丽; 谭兴和; 刘宗敏] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[严钦武; 徐永兵] Hunan Chaqi Vegetables Industry Co. Ltd., Yueyang, 414000, China;[王栏树] Hunan Jiayan Food Co. Ltd., Changsha, 410000, China
关键词：
植物乳杆菌;发酵;萝卜干;亚硝酸盐;品质
摘要：
为加快发酵速率,降低产品亚硝酸盐含量,并提高产品品质,本研究以萝卜干为原料,分别接种植物乳杆菌L4(Lactobacillus plantarum L4)和植物乳杆菌B5(L. plantarum B5),并以自然发酵为对照,萝卜干发酵时间为56 d,研究L4和B5对萝卜干品质的影响。结果表明:L4、B5和自然发酵pH值降低的速率依次为: L4>B5>自然发酵。亚硝酸盐含量随着发酵时间的延长先增加后减小,其中L4发酵在22 d左右出现亚硝酸盐峰,峰值为(3.23±0.17)mg/kg,B5和自然发酵在33 d左右出现亚硝酸盐峰,峰值分别为(2.04±0.12)mg/kg和(3.79±0.25)mg/kg(P<0.05)。挥发酯含量、游离氨基酸含量都随着发酵时间的延长呈上升趋势。L*、b*随着发酵时间的延长呈下降趋势,而a*随着发酵时间的延长呈上升趋势。发酵结束时,L4、B5和自然发酵感官评分别为88.7±2.56、81.8±1.49和74.1±3.88。由此表明,植物乳杆菌L4和B5可以缩短萝卜干的发酵周期,提高萝卜干安全性和品质,其中L4表现比B5好。
语种：
中文
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剁辣椒发酵过程中菌群与有机酸变化规律分析
作者：
叶陵;王晶晶;王蓉蓉;李勇;刘成国;...
期刊：
食品科学 ,2018年39(6):116-121 ISSN：1002-6630
通讯作者：
Zhou, Hui(paradise917@163.com)
作者机构：
[蒋立文; 叶陵; 刘成国; 周辉; 邓放明; 王晶晶; 王蓉蓉] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[李勇] Zhangjiajie Lingjie Green Food Co. Ltd., Zhangjiajie, 427000, China
关键词：
植物乳杆菌W-4;剁辣椒;菌群;有机酸
摘要：
以自然发酵为对照,以植物乳杆菌W-4进行剁辣椒纯种发酵。研究结果表明:在发酵过程中,接种发酵能使乳酸菌快速成为优势菌,较快地降低剁辣椒的pH值。接种发酵具有较高数量的菌落总数和乳酸菌,酵母菌在自然发酵和接种发酵中数量相当,变化趋势基本一致,而大肠菌群只在发酵前期出现,而后消失。有机酸测定结果表明接种发酵具有较高含量的乳酸,而自然发酵具有较高含量的柠檬酸和苹果酸,而乙酸只在自然发酵的前期出现。
语种：
中文
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Three Citrus flavonoids retard the digestion of starch and its working mechanisms
作者：
Luo, Fang;Liu, Xia* ;She, Yin;Gao, Wanru
期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ,2018年53(2):365-371 ISSN：0950-5423
通讯作者：
Liu, Xia
作者机构：
[She, Yin; Luo, Fang; Gao, Wanru; Liu, Xia] Hunan Agr Univ, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Liu, Xia] H;Hunan Agr Univ, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
Antioxidant activity;Citrus flavonoids;retrogradation of starch;starch;surface plasmon resonance biosensor;α-amylase
摘要：
In this work, the effects of three Citrus flavonoids (naringin, neohesperidin and hesperidin) on α-amylase catalysed starch digestion were investigated. An inhibitory kinetics experiment demonstrated that they noncompetitively inhibit the activity of α-amylase with Ki values of, respectively, 25.21 μm, 40.26 μm, 40.69 μm. Surface plasmon resonance assay showed three Citrus flavonoids can bind with starch with KD values of, respectively, 3.98 ± 0.20 mm, 4.92 ± 0.15 mm and 5.07 ± 0.17 mm. Scanning electron microscopy indicated they can delay the retrogradation of starch. The results of 1, 1-diphenyl-2-picryl hydrazyl radical assay indicate that the antioxidant activities of three Citrus flavonoids are significantly decreased by interacting with starch. These results illustrated three Citrus flavonoids that retard the digestion of starch not only through interaction with α-amylase, but also through interaction with starch.
语种：
英文
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Developing a NIR multispectral imaging for prediction and visualization of peanut protein content using variable selection algorithms
作者：
Cheng, Jun-Hu* ;Jin, Huali;Liu, Zhiwei*
期刊：
Infrared Physics & Technology ,2018年88:92-96 ISSN：1350-4495
通讯作者：
Cheng, Jun-Hu;Liu, Zhiwei
作者机构：
[Cheng, Jun-Hu] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China.;[Jin, Huali] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450000, Henan, Peoples R China.;[Liu, Zhiwei] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Cheng, Jun-Hu] S;[Liu, Zhiwei] H;South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China.;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Hyperspectral imaging;Non-destructive;Peanut;Protein;Wavelength selection
摘要：
The feasibility of developing a multispectral imaging method using important wavelengths from hyperspectral images selected by genetic algorithm (GA), successive projection algorithm (SPA) and regression coefficient (RC) methods for modeling and predicting protein content in peanut kernel was investigated for the first time. Partial least squares regression (PLSR) calibration model was established between the spectral data from the selected optimal wavelengths and the reference measured protein content ranged from 23.46% to 28.43%. The RC-PLSR model established using eight key wavelengths (1153, 1567, 1972, 2143, 2288, 2339, 2389 and 2446 nm) showed the best predictive results with the coefficient of determination of prediction (R<sup>2</sup><inf>P</inf>) of 0.901, and root mean square error of prediction (RMSEP) of 0.108 and residual predictive deviation (RPD) of 2.32. Based on the obtained best model and image processing algorithms, the distribution maps of protein content were generated. The overall results of this study indicated that developing a rapid and online multispectral imaging system using the feature wavelengths and PLSR analysis is potential and feasible for determination of the protein content in peanut kernels.<br/> ©2017 Elsevier B.V.
语种：
英文
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剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析
作者：
叶陵;李勇;王蓉蓉;刘成国;蒋立文;...
期刊：
食品科学 ,2018年39(10):112-117 ISSN：1002-6630
通讯作者：
Zhou, Hui(paradise917@163.com)
作者机构：
[蒋立文; 叶陵; 刘成国; 周辉; 邓放明; 王蓉蓉] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[李勇] Zhangjiajie Lingjie Green Food Co. Ltd., Zhangjiajie, 427000, China
关键词：
剁辣椒;乳杆菌;鉴定;特性
摘要：
从自然发酵剁辣椒中分离出乳酸菌菌株,通过产酸能力和亚硝酸盐降解率筛选出5株乳酸菌。经生理生化实验及分子生物学方法鉴定,3株菌为植物乳杆菌,2株菌为短乳杆菌。胁迫耐受实验表明,相比较短乳杆菌,植物乳杆菌具有较强的耐酸和耐盐能力,其中植物乳杆菌W-4的耐胁迫能力最强。药敏实验证实这5株乳杆菌对红霉素、氨苄西林、庆大霉素、四环素、青霉素均敏感。
语种：
中文
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Comparison of Volatile Flavor Compounds and Qualities between Naturally Fermented and Inoculated Chinese Leaf Mustard (Brassica juncea Coss.) Grown in Hunan Province, China
作者：
侯爱香;王一淇;黄晴;李宗军
期刊：
食品科学 ,2018年39(6):237-245 ISSN：1002-6630
通讯作者：
Li, Zongjun(hnlizongjun@163.com)
作者机构：
[王一淇; 侯爱香; 黄晴; 李宗军] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410028, China
关键词：
自然发酵;人工接种;挥发性风味组分;芥菜;亚硝酸盐
摘要：
采用固相微萃取结合气相色谱-质谱联用法对自然发酵和接种不同发酵剂发酵湖南芥菜样品的挥发性风味组分进行研究,并同时比较其亚硝酸盐含量、pH值和感官品质。结果表明,控温人工接种发酵和控温自然发酵芥菜其主要挥发性风味成分较相似,相对含量最高的成分为酯类,均在40.02%以上,而大池室温完全自然发酵芥菜的挥发性风味成分相差较大,相对含量最高的成分为醇类,仅为5.51%。4组芥菜共分离鉴定出64种(11类)挥发性风味成分,其中接种植物乳杆菌与戊糖片球菌组合的发酵芥菜鉴定出挥发性风味组分21种(9类),酯类物质7种;接种植物乳杆菌、戊糖片球菌和肠系膜明串珠菌组合的发酵芥菜鉴定出挥发性风味组分24种(10类),酯类物质8种;控温自然发酵芥菜共鉴定出挥发性风味成分20种(9类),酯类物质5种;大池室温完全自然发酵芥菜共鉴定出挥发性风味成分32种(10类),醇类物质7种,酯类物质6种。人工接种发酵芥菜的亚硝酸盐含量和pH值都比自然发酵低,人工接种发酵和控温自然发酵芥菜感官评分相近,其评分都高于大池室温完全自然发酵芥菜。因此,接种人工发酵剂对保障发酵芥菜的商品性和安全性具有促进作用,值得进一步研究和推广。
语种：
中文
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Background-Free Imaging of a Viral Capsid Proteins Coated Anisotropic Nanoparticle on a Living Cell Membrane with Dark-Field Optical Microscopy
作者：
Ye, Zhongju;Wei, Lin;Zeng, Xuyao;Weng, Rui;Shi, Xingbo;...
期刊：
Analytical Chemistry ,2018年90(2):1177-1185 ISSN：0003-2700
通讯作者：
Xiao, Lehui
作者机构：
[Chen, Langxing; Ye, Zhongju; Xiao, Lehui; Zeng, Xuyao] Nankai Univ, Coll Chem, Tianjin Key Lab Biosensing & Mol Recognit, State Key Lab Med Chem Biol, Tianjin 300071, Peoples R China.;[Wei, Lin; Xiao, Lehui] Hunan Normal Univ, Key Lab Chem Biol & Tradit Chinese Med Res, Key Lab Phytochem R&D Hunan Prov, Minist Educ,Coll Chem & Chem Engn, Changsha 410081, Hunan, Peoples R China.;[Weng, Rui] Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Minist Agr, Key Lab Agrofood Safety & Qual, Beijing 100081, Peoples R China.;[Shi, Xingbo] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Wang, Naidong] Hunan Agr Univ, Coll Vet Med, Changsha 410128, Peoples R China.
通讯机构：
[Xiao, Lehui] N;[Xiao, Lehui] H;Nankai Univ, Coll Chem, Tianjin Key Lab Biosensing & Mol Recognit, State Key Lab Med Chem Biol, Tianjin 300071, Peoples R China.;Hunan Normal Univ, Key Lab Chem Biol & Tradit Chinese Med Res, Key Lab Phytochem R&D Hunan Prov, Minist Educ,Coll Chem & Chem Engn, Changsha 410081, Hunan, Peoples R China.
摘要：
Exploring the diffusion dynamics of a viral capsid proteins (VCP)-functionalized nanocarrier on a living cell membrane could provide much kinetic information for the better understanding of their biological functionality. Gold nanoparticles are an excellent core material of nanocarriers because of the good biocompatibility as well as versatile surface chemistry. However, due to the strong scattering background from subcellular organelles, it is a grand challenge to selectively image an individual nanocarrier on a living cell membrane. In this work, we demonstrated a convenient strategy to effectively screen the scattering background from living cells for single-particle imaging with a polarization-resolved dual-channel imaging module. By taking advantage of the polarization of anisotropic gold nanoparticles (gold nanorods, GNRs), the signals from cell components could be counteracted after subtracting the sequential images one by one, while those transiently rotating GNRs on the cell membrane still exist in the processed image. In contrast to the previously reported methods, this method does not require a complicated optical setup alignment and sophisticated digital image analysis process. According to the single-particle imaging results, the majority of VCP-GNRs were anchoring on the cell membrane with confined diffusion. Interestingly, on further inspection of the diffusion trajectories, the particles displayed anomalous confined diffusion with randomly distributed large walking steps during the whole track. Non-Gaussian step distribution was noted, indicating heterogeneous binding and desorption processes on the cell membrane. As a consequence of the robust background screening capability, this approach would find broad applications for single-particle imaging under a noisy environment, e.g., living cells. © 2017 American Chemical Society.
语种：
英文
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The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis
作者：
Liu, Zhi-Wei;Zeng, Xin-An* ;Cheng, Jun-Hu;Liu, De-Bao;Aadil, Rana Muhammad
期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ,2018年53(9):2212-2219 ISSN：0950-5423
通讯作者：
Zeng, Xin-An
作者机构：
[Liu, Zhi-Wei] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zeng, Xin-An; Liu, De-Bao; Liu, Zhi-Wei; Cheng, Jun-Hu; Aadil, Rana Muhammad] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China.;[Aadil, Rana Muhammad] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad, Pakistan.
通讯机构：
[Zeng, Xin-An] S;South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China.
关键词：
High-pressure microfluidisation;hydrochloric acid;ionic liquids;pulsed electric field;ultrasound
摘要：
Aims & ScopeThe development of new anticancer agents is one of the most rapidly changing aspects of cancer research. Investigational New Drugs provides a forum for the rapid dissemination of information on new anticancer agents. The papers published are of interest to the medical chemist, toxicologist, pharmacist, pharmacologist, biostatistician and clinical oncologist. Investigational New Drugs provides the fastest possible publication of new discoveries and results for the whole community of scientists developing anticancer agents. Each issue contains original articles dealing with anticancer drug development. Other sections are devoted to invited review articles and letters to the editor. The journal also affords the opportunity to publish the proceedings of special workshops and symposia devoted to the development of new anticancer agents. Provided they add to the understanding of the investigational agents, the journal is not adverse to publishing clinical trials with negative results. Investigational New Drugs cuts across all the usual lines or subdisciplines, providing a locus for the presentation of relevant investigations and the discussion of critical questions appropriate to the entire field of new anticancer drug development. Coverage in the Journals&commat;Ovid database begins with the 15(1) 1997 issue.
语种：
英文
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Effects of phosphorylation on μ-calpain activity at different incubation temperature
作者：
Du, Manting;Li, Xin;Li, Zheng;Shen, Qingwu;Wang, Ying;...
期刊：
Food Research International ,2017年100(Pt 2):318-324 ISSN：0963-9969
通讯作者：
Zhang, Dequan
作者机构：
[Du, Manting; Li, Zheng; Zhang, Dequan; Li, Guixia; Wang, Ying; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
关键词：
*Alkaline phosphatase;*Phosphorylation;*Protein kinase A;*Temperature;*mu-Calpain
摘要：
The study investigated the effects of alkaline phosphatase (AP) dephosphorylation and protein kinase A (PKA) phosphorylation on μ-calpain activity and its sensitivity to temperature. The purified μ-calpain was treated with AP or PKA for 30 min at 30 °C to modulate its phosphorylation level. Samples were then incubated at controlled freezing point (− 1), 4, 25 and 37 °C, respectively. The results showed that PKA and AP had no influence on pH values of incubation solution. At − 1 and 4 °C, the degradation rate of μ-calpain was maximum in AP group and minimum in control group. Low temperature of controlled freezing point prevented dephosphorylation and phosphorylation progression and delayed μ-calpain degradation. Increased incubation temperature of 4, 25 and 37 °C increased μ-calpain degradation. Two about 50 kDa degradation products from μ-calpain were identified, of which the intensity was also lower in control group than in the other two groups. These observations demonstrated that AP dephosphorylation and PKA phosphorylation of μ-calpain promoted μ-calpain autolysis and activation. © 2017
语种：
英文
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碳量子点合成及其在食品检测中的应用
作者：
魏伟;石星波;邓放明
期刊：
食品科学 ,2017年38(15):256-264 ISSN：1002-6630
通讯作者：
Shi, Xingbo(shixingbo123@aliyun.com)
作者机构：
[魏伟; 邓放明; 石星波] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[石星波] State Key Laboratory of Chemo/Biosensing and Chemometrics, Hunan University, Changsha, 410082, China;[魏伟; 邓放明; 石星波] Orient Science &, Technology College, Hunan Agricultural University, Changsha, 410128, China
关键词：
碳量子点;光学性质;重金属;抗生素;病原菌
摘要：
碳量子点（carbon dots,CDs）作为一类新型的荧光纳米材料,具备很多优良的光学特性。相比于半导体量子点,其毒性低、生物相容性好、稳定性与抗光漂白性更高,这些优良的性质使其在检测食品中重金属、抗生素、病原菌、农药残留与违禁添加剂以及营养功能成分等方面有很好的发展前景。近年来,有关CDs的文献综述着重于总结其合成与光学性质,鲜有关于CDs在食品检测中的应用。本文介绍CDs的光学性质与合成方法,重点综述CDs在食品检测中的应用,并提出未来CDs的发展趋势。
语种：
中文
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