作者： Ouyang, Mengyun;Cao, Sheng;Huang, Yiqun;Wang, Yan*

期刊： Journal of Food Measurement and Characterization,2021年15(1):247-255 ISSN：2193-4126

通讯作者： Wang, Yan

作者机构： [Ouyang, Mengyun; Wang, Yan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.;[Cao, Sheng] Hunan Agr Univ, Coll Nat Resources & Environm, Changsha 410128, Peoples R China.;[Huang, Yiqun] Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Peoples R China.

通讯机构： [Wang, Yan] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

关键词： Pumpkin;Degradation kinetics;Heat;Insoluble phenolics;Soluble phenolics;Vitamin C

摘要： This study was aimed to investigate the effects of hot air drying (60-100 celcius, 1.5 m/s, 6-17 h; final products contained 10.50 +/- 0.29% moisture) on the levels of total phenolic compounds (TPC) including both soluble phenolic compounds (SPC) and insoluble phenolic compounds (IPC) as well as ascorbic acid in pumpkin slices. IPC accounted for an average of 74.9% of the TPC in fresh pumpkin flesh, but only accounted for 49.4% (100 celcius drying) to 59.7% (60 celcius drying) of the TPC in the final dried pumpkin slices. As the drying temperature increased, the retention of IPC (22.8-42.7%), TPC (41.6-50.9%), and ascorbic acid (22.2-51.0%) in the dried products significantly decreased (p < 0.05), but the retention of SPC (74.5-92.7%) significantly increased which may be due to more conversion of IPC to SPC at a higher temperature. The degradation of ascorbic acid during hot air drying fitted well to the first-order kinetic function (R-2 = 0.985-0.999), and that of IPC, SPC and TPC fitted well to zero-order reactions (R-2 = 0.887-0.997). Unlike the other three compounds, the reduced level of SPC decreased as the temperature increased (k = 0.008-0.029/h,Ea = 33.7 kJ/mol), corresponding to the increased retention of SPC in the final dried pumpkin slices.

语种： 英文

作者： 罗凤莲;刘素纯;王燕;刘霞;李跑

期刊： 教育教学论坛,2019年(12):146-147 ISSN：1674-9324

作者机构： 湖南农业大学食品科学技术学院,湖南长沙,410128;[李跑; 王燕; 刘素纯; 刘霞; 罗凤莲] 湖南农业大学

关键词： 《食品分析》;创新型教学;教学改革

摘要： 《食品分析》课程是食品类专业的核心和基础课程,针对《食品分析》教学中存在的主要问题,提出了案例式、互动式、研讨式教学相结合的创新性教学方法改革和探索,对于食品相关专业的人才培养具有重要意义。

语种： 中文

作者： Zhao, Ziwei;Wu, Zhongkun;Wang, Chuanhua;Cheng, Huan;Yi, Shuhan;...

期刊： Journal of Food Safety,2019年39(1):e12574- ISSN：0149-6085

通讯作者： Wang, Yuanliang

作者机构： [Wu, Zhongkun; Li, Zongjun; Li, Ke; Cheng, Huan; Wang, Yuanliang; Zhao, Ziwei; Wang, Chuanhua; Yi, Shuhan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

通讯机构： [Wang, Yuanliang] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

摘要： The chewing of areca nut is closely associated with human diseases such as oral submucous fibrosis and immune related diseases. Recent studies have focused on the pharmacological and toxicological effects of areca nut chewing, and have largely overlooked the effects on intestinal microbiota. In this study, we sought to understand how different methods of areca consumption affect intestinal microflora composition. A total of 60 male and 60 female Kunming mice were each randomly divided into six groups and fed different areca preparations to mimic different areca nut chewing habits. The preparations included fresh areca fruit; areca fruit with betel leaf or cured tobacco; brined areca; smoked brined areca; and a control. The fecal microbiota of mice in the 12 groups was compared after 28 days of oral gavage administration. To determine the composition and diversity of the fecal microbiota, we performed high-throughput sequencing of bacterial 16S rRNA. In both male and female mice, the diversity and abundance of the intestinal microbiota of the experimental groups were higher than those in the control groups. Furthermore, different areca preparations had different effects on the diversity, abundance, and composition of the intestinal flora of Kunming mice. Practical applications: The chewing of areca nuts in various forms is widespread in Asia and other areas. This manuscript first explores the effects of different areca nut chewing habits on the gut microbiota of mice. We then further clarify the impact of different areca nut chewing habits on intestinal health and provide a new direction for areca nut research. In addition, our findings will increase public understanding of areca nut usage and provide guidance for the areca nut industry. © 2018 Wiley Periodicals, Inc.

语种： 英文

作者： 曾希珂;张喻;罗凤莲;王燕

期刊： 食品工业科技,2018年39(4):274-279 ISSN：1002-0306

作者机构： [曾希珂; 张喻; 罗凤莲; 王燕] 湖南农业大学食品科学技术学院, 食品科学与生物技术湖南省重点实验室;[曾希珂; 张喻; 罗凤莲; 王燕] 国家蔬菜加工技术研发分中心, 湖南, 长沙, 410128

关键词： 辣椒;减菌预处理;臭氧;紫外线照射;热烫

摘要： 为了探讨不同减菌预处理技术对辣椒品质的影响,本研究采用臭氧杀菌、紫外线照射和短时热烫对辣椒进行减菌化预处理,然后进行低温贮藏。考察了3种处理方式对辣椒减菌率、失水率、色差值以及贮藏过程中还原糖、维生素C含量和色差值的影响。结果表明: 3种处理方式均能明显减少辣椒表面的菌落总数,当臭氧浓度为10 mg /m~3处理2 min时,减菌效果最佳,且失水率和色差值均低于紫外线照射和短时热烫处理。在低温贮藏过程中,臭氧处理能有效延缓辣椒还原糖和维生素C含量的下降并且较好地保持辣椒的色泽。综合分析得出10 mg /m~3的臭氧处理2 min为最佳减菌方法,可以有效降低辣椒表面菌落总数,较好地保持原料辣椒品质。

语种： 中文

作者： Xiong, Xiong;Hou, Aixiang;Yi, Shuhan;Guo, Yichen;Zhao, Ziwei;...

期刊： 动物营养(英文),2018年4(3):294-299 ISSN：2405-6545

通讯作者： Ren, Youhua;Wang, Yuanliang

作者机构： [Wu, Zhongkun; Ren, Youhua; Wang, YL; Xiong, Xiong; Li, Zongjun; Li, Ke; Hou, Aixiang; Guo, Yichen; Cheng, Huan; Wang, Yuanliang; Zhao, Ziwei; Yi, Shuhan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Ke] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Li, Ke] Engn Res Ctr Union Hainan Hunan Prov Areca Nut In, Haikou 570100, Hainan, Peoples R China.

通讯机构： [Ren, YH; Wang, YL] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

关键词： Areca nuts;Microbial diversity;Oral microorganism;PCR-DGGE;Saliva

摘要： To analyze oral microbial diversity in the saliva of 8 healthy individuals before and after chewing areca nuts. Saliva samples were collected before chewing areca nuts, after chewing areca nuts for 5 min and after chewing areca nuts for 30 min. DNA was extracted, and microbial diversity was examined using PCR-denaturing gradient gel electrophoresis (PCR-DGGE). When examining DGGE profiles collectively, the bands associated with Streptococcus and Veillonella were the most intense, making them the most prevalent bacteria. Furthermore, the band intensities did not decrease after chewing areca nuts for 5 or 30 min; thus, these bacteria were unaffected. However, when examining some individuals, the band intensities for Streptococcus and Veillonella became more intense after 5 min of chewing and then returned to the pre-chewing level. This difference may be attributed to the mechanical movements of the oral cavity or individual differences. Other bacteria, such as Neisseria, Actinomycetes, and Rothia dentocariosa, were also found to have an increased or decreased prevalence following areca nut-chewing. Since the predominant species that are present following areca nut-chewing include Streptococcus and Veillonella, it would seem likely that these bacteria play an important role in the periodontal diseases associated with areca chewing. © 2018 Chinese Association of Animal Science and Veterinary Medicine

语种： 英文

作者： Zou, Xiaozhuo*;Xiao, Rong;Li, Huali;Liu, Ting;Liao, Yong;...

期刊： ITALIAN JOURNAL OF ANIMAL SCIENCE,2018年17(2):396-407 ISSN：1594-4077

通讯作者： Zou, Xiaozhuo

作者机构： [Zou, Xiaozhuo; Li, Zongjun; Liao, Yong; Wang, Yuanliang; Liu, Ting] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha, Hunan, Peoples R China.;[Zou, Xiaozhuo; Li, Zongjun; Liao, Yong; Wang, Yuanliang; Liu, Ting] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Zou, Xiaozhuo; Li, Zongjun; Liao, Yong; Wang, Yuanliang; Liu, Ting] Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.;[Xiao, Rong] Hunan Univ Humanities Sci & Technol, Coll Agr & Biol Technol, Loudi, Peoples R China.;[Li, Huali] Hunan Inst Anim & Vet Sci, Changsha, Hunan, Peoples R China.

通讯机构： [Zou, Xiaozhuo] N;[Zou, Xiaozhuo] H;Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.

关键词： Lactobacillus brevis M8;growth performance;intestinal microbiota;tea polyphenol

摘要： A 56-day experiment was conducted with 480 yellow-feathered broilers to determine the effects of Lactobacillus brevis M8 (LB) and tea polyphenols (TP) on their growth performance, meat quality and gut microbiota. Broilers were assigned randomly to eight groups: CTL (negative control); LB (1.0 × 10⁸ cfu kg⁻¹⋅BW LB); TP (0.06 g kg⁻¹⋅BW TP); LLB (1.0 × 10⁶ cfu kg⁻¹⋅BW LB +0.06 g kg⁻¹⋅BW TP); MLB (1.0 × 10⁸ cfu kg⁻¹⋅BW LB +0.06 g kg⁻¹⋅BW TP); HLB (1.0 × 10¹⁰ cfu kg⁻¹⋅BW LB +0.06 g kg⁻¹⋅BW TP); LTP (0.03 g kg⁻¹⋅BW TP +1.0 × 10⁸ cfu kg⁻¹⋅BW LB); and HTP (0.09 g kg⁻¹⋅BW TP +1.0 × 10⁸ cfu kg⁻¹⋅BW LB). All groups were divided among three experiments: Exp. 1 (CTL, LB, TP, MLB); Exp. 2 (CTL, LLB, MLB, HLB); Exp. 3 (CTL, LTP, MLB, HTP). Compared with the control, significantly decreased body weights (BW) of LB and TP groups were observed during a period of 56 days (p <.05). The feed conversion ratio decreased in LB, TP and MLB groups at 14, 21 and 42 days, respectively (p <.05). Contents of lysine, leucine, glutamic acid, arginine and aspartic acid in muscles of the MLB group were higher than in the LB group (p <.05). Denaturing gradient gel electrophoresis demonstrated that LB, TP or the combination of TP and LB diets increased species of Lactobacillus reuteri, uncultured Bacteroides sp. and L. crispatus. In summary, dietary supplementation with 1.0 × 10⁸ cfu kg⁻¹⋅BW LB and 0.06 g kg⁻¹⋅BW TP (single and in combination) improved meat quality and promoted beneficial bacteria in the intestinal tract with an increased colonisation of Lactobacillus and Bacteroides, but did not enhance growth performance. © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

语种： 英文

作者： Li, Zongjun;Xie, Jiaqi;Tian, Xing;Li, Ke;Hou, Aixiang;...

期刊： Microbial Pathogenesis,2018年123:9-17 ISSN：0882-4010

通讯作者： Wang, Yuanliang

作者机构： [Li, Zongjun; Li, Ke; Hou, Aixiang; Xie, Jiaqi; Tian, Xing; Wang, Yuanliang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Zongjun; Wang, Yuanliang] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.

通讯机构： [Wang, Yuanliang] H;Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.

关键词： EHEC O157:H7;Catechin;Bactericidal effect;Two-dimensional electrophoresis;Bacterial proteome

摘要： Catechin exhibits antimicrobial activity against various microorganisms, such as EHEC O157:H7. This study reports the bactericidal effect of catechin on EHEC O157:H7 in simulated human gastrointestinal environment and the underlying antibacterial mechanism. Bacteriostasis test results showed that the minimum bactericidal concentration of catechin for EHEC O157:H7 was 5 g/L. The bactericidal effect of catechin in the gastrointestinal juice became more significant with increased culture time, and catechin exhibited a synergistic effect with bile salt in inhibiting EHEC O157:H7. Changes in the profile of protein expression in EHEC O157:H7 in response to catechin intervention were investigated. Two-dimensional electrophoresis identified 34 proteins with significantly altered expression. A total of 2 and 12 proteins were upregulated and downregulated, respectively. However, 20 proteins disappeared. No new protein was expressed compared with the control. Hence, catechin intervention resulted in diverse changes in the expression of proteins associated with cell structure and genetic information processing. Catechin could cause the disappearance of certain proteins or the destruction of certain peptides. These processes lead to the inhibition of EHEC O157: H7 cells.

语种： 英文

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

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

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

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

作者： 罗凤莲;夏延斌;王燕;蒋立文;欧阳建勋

期刊： 湖南农业大学学报(自然科学版),2017年43(1):71-78 ISSN：1007-1032

作者机构： [夏延斌; 王燕; 蒋立文; 罗凤莲] 湖南农业大学食品科学技术学院，湖南长沙 410128;国家蔬菜加工技术研发分中心，湖南长沙 410128;食品科学与生物技术湖南省重点实验室，湖南长沙 410128;湖南省发酵食品工程技术研究中心，湖南长沙 410128;湖南农业大学食品科学技术学院,湖南长沙,410128

关键词： 盐渍辣椒;脱盐;接种发酵;风味品质;工艺优化

摘要： 以盐渍辣椒为原料,采用正交试验优化脱盐盐渍辣椒发酵工艺,用HS–SPME–GC–MS方法测定脱盐盐渍辣椒发酵前后挥发性成分的变化。结果表明:盐渍辣椒脱盐后,其氯化钠、总糖、总酸、还原糖、氨基酸态氮含量均有显著降低(P<0.05);脱盐盐渍辣椒发酵的适宜工艺为接种6%的植物乳杆菌菌液,添加4%蔗糖,发酵5 d;脱盐盐渍辣椒接种发酵后,其酯类、醛类物质相对含量分别较发酵前增加了24%、448%,醇类、烯烃类相对含量分别降低了18%、31%,接种发酵使辣椒中的酯类和醛类物质增加。

语种： 中文

作者： 曾希珂;张喻;罗凤莲;王燕

期刊： 中国酿造,2017年36(11):91-95 ISSN：0254-5071

作者机构： 湖南农业大学食品科学技术学院,湖南长沙410128;国家蔬菜加工技术研发分中心,湖南长沙410128;食品科学与生物技术湖南省重点实验室,湖南长沙410128;[王燕; 曾希珂; 张喻; 罗凤莲] 湖南农业大学

关键词： 多菌种;发酵鲜辣椒汁;培养基;正交试验优化

摘要： 以肠膜明串珠菌（Leuconostoc mesenteroides）、植物乳杆菌（Lactobacillus plantarum）、发酵乳杆菌（Lactobacillus fermentum）和嗜酸乳杆菌（Lactobacillus acidophilus）为试验菌株,采用鲜辣椒汁为基础培养基,通过单因素试验确定最佳碳源、氮源和无机盐及其添加量。在此基础上,以上4种乳酸菌按照1：1：1：1的配比混合后作为试验菌株,采用正交试验设计优化,多菌种发酵鲜辣椒汁培养基的配方。结果表明,最佳培养基配方为葡萄糖的添加量为4%,酵母浸膏的添加量为3%,磷酸氢二钾的添加量为0.2%,优化后培养基中乳酸菌浓度为8.45×109 CFU/mL,增殖效果良好。该研究为剁辣椒的产业化生产奠定了基础。

语种： 中文

作者： 罗凤莲;王燕;赵静

期刊： 农产品加工,2017年(9):8-10 ISSN：1671-9646

作者机构： 湖南农业大学 食品科学技术学院,湖南 长沙 410128;国家蔬菜加工技术研发分中心,湖南 长沙 410128;食品科学与生物技术 湖南省重点实验室,湖南 长沙 410128;湖南农业大学 食品科学技术学院,湖南 长沙,410128;[赵静; 王燕; 罗凤莲] 湖南农业大学

关键词： 辣椒渣;鲜味肽;酶解;分离纯化

摘要： 以辣椒渣为原料,将辣椒渣中蛋白提取出来,采用风味酶和复合蛋白酶进行酶解得到蛋白酶解液,然后将辣椒渣酶解液进行初步分离纯化和感官评价,获得辣椒渣目标鲜味肽的相对分子质量范围为307.32~1 422.69 Da,鲜味评分为8.0分,综合风味评分为4.1分。

语种： 中文

作者： 曾希珂;罗凤莲;张喻;王燕

期刊： 中国调味品,2017年42(9):153-156 ISSN：1000-9973

作者机构： [王燕; 罗凤莲] 湖南农业大学 食品科学技术学院,长沙 410128;[王燕; 罗凤莲] 食品科学与生物技术湖南省重点实验室,长沙 410128;[王燕; 罗凤莲] 国家蔬菜加工技术研发分中心,长沙 410128;[曾希珂; 张喻] 食品科学与生物技术湖南省重点实验室

关键词： 发酵辣椒;低盐;减菌;接种发酵

摘要： 发酵辣椒口感爽脆、风味独特,是人们喜爱的佐餐食品。近些年来,食品低盐化以满足消费者日益增长的健康诉求已成为发酵辣椒研究的新主题,受到越来越多的关注。文章着重从原料减菌预处理、优势菌种选育、多菌种混合发酵、食盐替代物及发酵新工艺等方面对其低盐化研究进行综述,以期为发酵辣椒的低盐化提供一定的思路和参考。

语种： 中文

作者： 欧阳梦云;王燕;吴卫国;廖卢艳

期刊： 食品科学,2017年38(18):244-250 ISSN：1002-6630

通讯作者： Wang, Yan(693675748@qq.com)

作者机构： [廖卢艳; 欧阳梦云; 王燕; 吴卫国] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China

关键词： 晶种诱导;RS3型抗性淀粉;异淀粉酶;普鲁兰酶

摘要： 以微波预糊化籼米淀粉为原料,自制RS_3型马铃薯抗性淀粉为晶种,研究RS_3型籼米抗性淀粉的晶种诱导-双酶复合法制备工艺。利用扫描电子显微镜对淀粉颗粒形貌进行表征并研究淀粉的抗酶解性。在单因素试验的基础上,固定其他酶解条件,以RS_3型籼米抗性淀粉产率为响应值,确定晶种添加量、异淀粉酶添加量、普鲁兰酶添加量和普鲁兰酶酶解时间作为影响产率的主要因素,进行Box-Behnken响应面优化试验。得到RS_3型籼米抗性淀粉的最佳制备工艺条件为:晶种添加量5%、异淀粉酶添加量8 U/g、普鲁兰酶添加量8 U/g、普鲁兰酶酶解时间3.50 h。在此最佳制备工艺条件下,RS_3型籼米抗性淀粉产率为27.42%,RS_3失去原有的淀粉颗粒形貌,表面变得粗糙,结晶结构致密,具有较强抗酶解能力。

语种： 中文

作者： 赵静;唐鑫媛;欧阳梦云;王燕

期刊： 中国调味品,2017年42(1):131-134 ISSN：1000-9973

作者机构： 湖南农业大学 食品科学技术学院,长沙,410128;[唐鑫媛; 赵静; 王燕; 欧阳梦云] 湖南农业大学

关键词： 辣椒粕;营养成分;蛋白质;氨基酸

摘要： 测定辣椒粕的基本营养成分、水解氨基酸组成及含量，并对其营养价值进行了评价。结果表明：辣椒粕中水分含量为10．88％，灰分9．56％，粗脂肪1．91％，粗纤维31．95％，总糖4．30％，蛋白质含量高达15．75％，水解氨基酸含量丰富、种类齐全，总量为13．455 g／100 g，必需氨基酸4．051 g／100 g，鲜味氨基酸5．802 g／100 g，含硫氨基酸0．367 g／100 g，分别占总氨基酸含量的30．11％，43．12％，2．73％，这些都是制备肉味香精的风味前体物质，并含有人体必需的矿物质元素K，Ca，Na，Mg，P，Cu，Zn，Fe， Cr，Mn，重金属As，Pb，Cd含量在国际标准要求内。氨基酸评分和化学评分都表明其第一限制性氨基酸为蛋氨酸和胱氨酸。辣椒粕具有潜在的综合利用价值。

语种： 中文

作者： Zhu, Yan;Thi Huong Pham;Thi Hanh Nguyen Nhiep;Ngoc Minh Thu Vu;Marcellin, Esteban;...

期刊： Molecular Microbiology,2016年99(6):1015-1027 ISSN：0950-382X

通讯作者： Turner, Mark S.

作者机构： [Thi Hanh Nguyen Nhiep; Ngoc Minh Thu Vu; Thi Huong Pham; Waanders, Jennifer; Turner, Mark S.; Bansal, Nidhi; Zhu, Yan; Lo, Raquel] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia.;[Thi Huong Pham] Univ Danang, Univ Sci & Technol, Da Nang, Vietnam.;[Nielsen, Lars K.; Marcellin, Esteban] Univ Queensland, Australian Inst Bioengn & Nanotechnol, Brisbane, Qld, Australia.;[Liang, Zhao-Xun; Chakrabortti, Alolika] Nanyang Technol Univ, Sch Biol Sci, Singapore 639798, Singapore.;[Wang, Yuanliang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.

通讯机构： [Turner, Mark S.] U;Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia.;Univ Queensland, Queensland Alliance Agr & Food Innovat, Brisbane, Qld, Australia.

摘要： The second messenger cyclic-di-adenosine monophosphate (c-di-AMP) plays important roles in growth, virulence, cell wall homeostasis, potassium transport and affects resistance to antibiotics, heat and osmotic stress. Most Firmicutes contain only one c-di-AMP synthesizing diadenylate cyclase (CdaA); however, little is known about signals and effectors controlling CdaA activity and c-di-AMP levels. In this study, a genetic screen was employed to identify components which affect the c-di-AMP level in Lactococcus. We characterized suppressor mutations that restored osmoresistance to spontaneous c-di-AMP phosphodiesterase gdpP mutants, which contain high c-di-AMP levels. Loss-of-function and gain-of-function mutations were identified in the cdaA and gdpP genes, respectively, which led to lower c-di-AMP levels. A mutation was also identified in the phosphoglucosamine mutase gene glmM, which is commonly located within the cdaA operon in bacteria. The glmM I154F mutation resulted in a lowering of the c-di-AMP level and a reduction in the key peptidoglycan precursor UDP-N-acetylglucosamine in L. lactis. C-di-AMP synthesis by CdaA was shown to be inhibited by GlmMI154F more than GlmM and GlmMI154F was found to bind more strongly to CdaA than GlmM. These findings identify GlmM as a c-di-AMP level modulating protein and provide a direct connection between c-di-AMP synthesis and peptidoglycan biosynthesis. c-di-AMP is an essential signalling molecule which affects peptidoglycan homeostasis and resistance against various stressors, however little is known regarding how the c-di-AMP level is regulated in the cell. Here we identify the peptidoglycan biosynthesis enzyme GlmM as a modulator of c-di-AMP synthesis through its regulation of diadenylate cyclase enzyme CdaA activity in Lactococcus lactis. © 2016 John Wiley & Sons Ltd.

语种： 英文

作者： 罗凤莲;王燕;周辉

期刊： 教育教学论坛,2016年(40):62-63 ISSN：1674-9324

作者机构： 湖南农业大学食品科学技术学院,湖南 长沙,410128;[周辉; 王燕; 罗凤莲] 湖南农业大学

关键词： 食品安全事件;三聚氰胺;塑化剂;砒霜门;食品分析检验

摘要： 食品安全事关百姓生活健康，是关系全社会的大问题。食品安全与否，需要通过分析检测的数据结果来说话，食品安全离不开食品分析检验。近些年，食品安全事件每年都不同程度地发生，一些典型的食品安全事件其实和食品分析检验有着很大的联系。

语种： 中文

作者： Xiong, Tao*;Li, Junbo;Liang, Fan;Wang, Yanping;Guan, Qianqian;...

期刊： LWT,2016年69:169-174 ISSN：0023-6438

通讯作者： Xiong, Tao

作者机构： [Guan, Qianqian; Wang, Yanping; Xiong, Tao; Li, Junbo; Xie, Mingyong] State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China.;[Guan, Qianqian; Wang, Yanping; Xiong, Tao; Li, Junbo] Nanchang Univ, Coll Food Sci, Nanchang 330047, Peoples R China.;[Liang, Fan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R 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.

语种： 英文