摘要：
The objective of this study was to investigate the microstructure, protein denaturation and water holding capacity of lamb pickled under pulse vacuum. Sixty topside samples (M. semimembranosus) were randomly assigned into two groups and cured for 0, 1.5, 3, 4.5 and 6 h by pulse vacuum brining (PVB) and atmospheric brining (AB) (control), respectively. The salt content of samples by PVB was about 1% higher than AB from 1.5 h to 6 h. The water holding capacity was greater for PVB group before 4.5 h (P < 0.05). The actomyosin was dissolved more after being pickled for 1.5, 3, 4.5 and 6 h under PVB. The myofibril swelled more intensively and myofibril diameters with PVB were significantly larger than that of AB (P < 0.05). In summary, pulse vacuum brining can be used to improve the brining efficiency, promoting the actomyosin dissociation and improving the water holding capacity of lamb, which will be a potential technology to be used in practice. (C) 2015 Published by Elsevier Ltd.
摘要：
A sustainable process of value-added utilization of wastes including waste cooking oil (WCO) and post-consumer PET bottles for the production of biodiesel and polyurethane (PU) foams was developed. WCO collected from campus cafeteria was firstly converted into biodiesel, which can be used as vehicle fuel. Then crude glycerol (CG), a byproduct of the above biodiesel process, was incorporated into the glycolysis process of post-consumer PET bottles collected from campus to produce polyols. Thirdly, PU foams were synthesized through the reaction of the above produced polyols with isocyanate in the presence of catalysts and other additives. The characterization of the produced biodiesel demonstrated that its properties meet the specification of biodiesel standard. The effect of crude glycerol loading on the properties of polyols and PU foams were investigated. All the polyols showed satisfactory properties for the production of rigid PU foams which had performance comparable to those of some petroleum-based analogs. A mass balance and a cost analysis for the conversion of WCO and waste PET into biodiesel and PU foams were also discussed. This study demonstrated the potential of WCO and PET waste for the production of value-added products.
作者机构：
[李珂; 蔡鲁峰; 李娜; 谭雅; 杜莎; 王远亮] Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[李娜; 蔡鲁峰] Department of Cooking, Hunan Commercial Techincian Institute, Zhunzhou, 412000, China
摘要：
Undesirable substances of thermal food processing such as acrylamide (AA) and 5-hydroxymethylfurfural (HMF) have been intensively studied in recent decades. The aim of this work was to investigate the evolution mechanism of AA and HMF contents in the presence of various valence metal cations at various concentrations in asparagine-glucose model system. Three interesting phenomena were found. Firstly, the AA contents first decreased and then increased, whereas the HMF contents first increased and then decreased, with increasing metal cations concentration; secondly, the concentration of cations for maximal HMF contents was lower than the concentration of cations for minimal AA contents; thirdly, the maximum AA-inhibiting or HMF-promoting efficiency was achieved more readily with trivalent, then divalent and lastly monovalent cations. These phenomena can be explained by that increasing the metal cations concentration can increase the protonated product contents, thus increasing the AA-inhibiting efficiency and HMF-promoting efficiency. With higher metal cations concentration in the model system, HMF as a reactant can react with the asparagine to form AA or directly decompose into furfural. These interesting results can provide a theoretical foundation to simultaneously control the formation of AA and HMF during food processing.
作者机构：
[王远亮; 李珂; 伍婧; 李宗军] Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[周小玲] Hunan Zhenhua Food Detection and Research Institute, Changsha, 410007, China
通讯机构：
[Xiong, Tao] S;State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China.
关键词：
Chinese sauerkraut;Salt concentration;Lactic acid bacteria;Fermentation;Metabolism
摘要：
The aim of the study was to determine the effects of salt concentration on traditional sauerkraut fermented spontaneously. Lactic acid bacteria (LAB), fungi and Escherichia coil (E. coli) in the brine were analyzed in the three kinds of sauerkraut. The contents of sugars (sucrose, glucose, fructose) and organic acids (lactic acid, acetic acid) in the brine and inside the cabbage were monitored by high-performance liquid chromatography (HPLC). In addition, the pH value was monitored in the brine. Results demonstrated that sucrose and glucose were consumed and fructose was accumulated gradually during fermentation. The whole fermentation process was dominated by LAB and a considerable accumulation of lactic acid was observed both in cabbage and brine at the end of fermentation. Salt concentration had a significant effect on sauerkraut fermentation at early stage. The LAB population and metabolic rate was reduced and the yield of lactic acid decreased with the increase of salt concentration. Suitable salt concentration can effectively inhibit the reproduction of fungi and E. coil. In comparison, high salt concentration delayed the maturation of sauerkraut and inhibited the metabolism of LAB. (c) 2016 Elsevier Ltd. All rights reserved.
作者机构：
[刘璇; 易建勇; 吴昕烨; 毕金峰; 高鹤] Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China;[邓放明; 高鹤] College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128, China
通讯机构：
Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
摘要：
Chlorophylls and chlorophyll–protein complexes determine the color and other sensory properties of spinach. This study investigated the effects of high hydrostatic pressure (HHP) (100, 250, and 500 MPa for 5 min) treatments on structure, chlorophylls and soluble protein contents, protein peptide and fatty acid compositions, chlorophylls absorption spectra, emission, and excitation fluorescence spectra of thylakoid membrane in spinach, in order to better understand the changes in chlorophylls and chlorophyll–protein complexes under HHP. The result showed that HHP-treated samples showed a compact and stacked structure of thylakoid membrane in spinach. For the components of thylakoid membrane, both of chlorophylls and soluble protein contents were significantly (p<0.05) reserved by HHP treatments. The composition of proteins, peptides, and fatty acids was close to untreated samples, revealing higher stability under HHP. In addition, chlorophylls emission and excitation fluorescence spectra capacities of thylakoid membrane were better maintained under HHP treatments compared with thermal treatment, indicating higher light-harvesting and excitation efficiencies of Photosystem II (PS II). As the key functional component of thylakoid membrane, retention of PS II reflected the stability of thylakoid membrane functions under HHP. Hence, chlorophylls and chlorophyll–protein complexes were effectively sustained under HHP treatments, providing new opportunities to preserve the color quality of green vegetables.
作者机构：
[邓洁红; 王维茜; 石星波] College of Food Science and Technology, Hunan Agricultural University, Changsha, China;[刘永红] Hunan Biological and Electromechanical Polytechnic, Changsha, China;[邓洁红; 石星波] Key Laboratory of Food Science and Biological Technology of Hunan Province, Changsha, China
通讯机构：
College of Food Science and Technology, Hunan Agricultural University, Changsha, China
作者机构：
[程远渡; 易有金; 夏菠; 周红丽; 曹熙; 罗程印] Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
