Food Research International最新文献

Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains 元基因组学对法定量感应相关微生物谱分析及其与茅台风味酒风味化合物相关性的洞察：谷物堆积发酵的案例研究

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115324

Tao Li , Wentao Cao , Dounan Li , Chaoyang Wei , Yan Yan , Xiangyong Zeng

Stacking fermentation is typical process of Maotai-flavor Baijiu and microbial composition determine content of flavors. To date, the knowledge on the driving force of microbial composition was as yet unknown. Since quorum sensing molecule (QSM) plays an important role in modifying microbial interactions. Therefore, the objectives of the present study were: (1) to describe the microbial profile associated with QSM in stacking grains using metagenomics; (2) to elucidate how QSM shapes microbial interactions and accordingly regulates flavor synthesis. Results indicated that bacterial QSM including AI-2, DSF, and AHL as well as fungal QSM aromatic alcohols and farnesol were prevalent in the stacking fermented grains. Thereinto, AI-2 might be an important driving force of microbial composition due to its highest abundance. AI-2 in Limosilactobacillus fermentum, Pediococcus pentosaceus, and Weissella cibaria perhaps modified microbial interactions together with fungal QSM in Schizosaccharomyces pombe and Pichia membranifaciens. The role of AI-2 was much higher than that of fungal QSM. Furthermore, QSM indirectly influenced the synthesis of important flavors such as ethyl lactate, phenylethanol, and ethyl phenylacetate through the dynamic of microbial composition. Together, this current study for the first time explored the effects of QSM on microbial composition and flavor synthesis in the Baijiu field.

堆积发酵是茅台风味白酒的典型工艺，而微生物组成决定了风味的含量。迄今为止，人们对微生物组成的驱动力还一无所知。由于法定量感应分子（QSM）在改变微生物相互作用方面发挥着重要作用。因此，本研究的目标是(1) 利用元基因组学描述堆叠谷物中与 QSM 相关的微生物概况；(2) 阐明 QSM 如何影响微生物的相互作用，并相应地调节风味的合成。结果表明，堆积发酵谷物中普遍存在细菌 QSM（包括 AI-2、DSF 和 AHL）以及真菌 QSM（芳香醇和法尼醇）。因此，AI-2 可能是微生物组成的重要驱动力，因为其含量最高。发酵乳酸菌（Limosilactobacillus fermentum）、五味子球菌（Pediococcus pentosaceus）和西巴氏魏氏菌（Weissella cibaria）中的 AI-2 可能会改变微生物之间的相互作用，同时也会改变酿酒酵母（Schizosaccharomyces pombe）和膜葡萄孢（Pichia membranifaciens）中的真菌 QSM。AI-2 的作用远远高于真菌 QSM 的作用。此外，QSM 还通过微生物组成的动态变化间接影响重要香料（如乳酸乙酯、苯乙醇和苯乙酸乙酯）的合成。综上所述，本研究首次探讨了 QSM 对白酒领域微生物组成和风味合成的影响。

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引用次数: 0

Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein 走向混合蛋白质食品：胶束酪蛋白和豌豆蛋白在加热和酸诱导下形成的混合凝胶

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115326

Wenjie Xia , Ilianna Drositi , Tomasz Pawel Czaja , Matias Via , Lilia Ahrné

Given the rising demand for more sustainable, cookable dairy alternatives, this research explores the formation and characteristics of heat- and acid-induced gels combining micellar casein and pea protein. Protein dispersions (4 % w/w) of commercial micellar casein isolate and pea protein isolate were prepared and preheated (95°C, 30 min) separately before mixing in varying ratios (75:25 %, 50:50 %, and 25:75 % w/w). After emulsifying with milk fat (3.5 % w/w), the protein mixtures were heated to 80 °C and acidified to pH 5.2 (citric acid). The resultant coagula were pressed, drained, and molded to obtain the final gel. It was observed that adding pea protein led to a higher yield of coagula with more serum retained. As the proportion of pea protein increased, the total solids (TS), protein, and fat content of the gels decreased linearly. The micellar casein gel showed significantly higher hardness, elasticity, and chewiness than the gels containing pea protein. Moreover, the micellar casein gel did not show clear fracture behavior under large deformation, while the gels containing pea protein were more prone to rupture. These textural differences were explained by the changes in gel compositions, protein interactions, and gel microstructure. The composition and textural properties of hybrid gels showed a strong linear relationship with pea protein fractions, showing the possibility of customizing gel properties. Notably, the hybrid gel containing 25 % pea protein exhibited promising characteristics, closely resembling those of the commercial dairy paneer product.

鉴于人们对更可持续、可烹饪的乳制品替代品的需求日益增长，本研究探讨了胶束酪蛋白和豌豆蛋白在加热和酸诱导下形成的凝胶及其特性。在以不同比例（75:25 %、50:50 % 和 25:75 % w/w）混合之前，制备了商业胶束酪蛋白分离物和豌豆蛋白分离物的蛋白质分散体（4 % w/w），并分别进行了预热（95°C，30 分钟）。用乳脂（3.5% w/w）乳化后，将蛋白质混合物加热至 80°C，并酸化至 pH 值 5.2（柠檬酸）。将得到的凝胶压制、沥干并成型，得到最终凝胶。据观察，添加豌豆蛋白可提高凝胶的产量，保留更多的血清。随着豌豆蛋白比例的增加，凝胶的总固形物（TS）、蛋白质和脂肪含量呈线性下降。胶束酪蛋白凝胶的硬度、弹性和咀嚼性明显高于含有豌豆蛋白的凝胶。此外，胶束酪蛋白凝胶在大变形下没有明显的断裂行为，而含有豌豆蛋白的凝胶则更容易断裂。凝胶成分、蛋白质相互作用和凝胶微观结构的变化解释了这些纹理差异。杂交凝胶的成分和质构特性与豌豆蛋白组分呈现出很强的线性关系，显示了定制凝胶特性的可能性。值得注意的是，含有25%豌豆蛋白的混合凝胶表现出了很好的特性，与商业乳制品paneer的特性非常相似。

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引用次数: 0

Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica 介质阻挡放电冷等离子体和乳酸盐协同灭活和抑制曼殊里卡比希菌的生物膜的协调模式的比较转录组学启示

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115323

Nan Zhao , Yuan Mei , Xinlei Hou , Menglu Yang , Huajia Li , Qi Liao , Jichun Zhao , Lihong Ge

Pichia manshurica is a representative species of biofilm-forming yeasts which usually induces the spoilage of fermented food. This study aims to investigate the synergistic inactivating and anti-biofilm effect of dielectric barrier discharge cold plasma (DBD) and lactate on Pichia manshurica (P. manshurica) and the underlying mechanism by comparison of survival rate, growth curve, biofilm-forming capacity and transcriptome of P. manshurica treated with control (CK), lactate (LA), DBD, and combination of DBD and lactate (DBD-LA). Results showed that CK and LA hardly influenced the growth and biofilm formation of P. manshurica. DBD and DBD-LA reduced survival rate to 35 % and 10 % immediately after treatment, respectively. Also, with growth curve remaining plateau, DBD-LA completely inhibited the growth and biofilm formation of P. manshurica, while DBD moderately reduced the growth density and biofilm. Comparative transcriptomic analysis revealed that single DBD treatment intervened in the functions and pathways associated with DNA replication and cell adhesion (down-regulated expression of flocculation protein-related genes and up-regulated expression of β-1,4-D-glucan cellobiohydrolase-related genes). Lactate reinforced the inactivating and anti-biofilm effect of DBD by stimulating redox reaction and suppressing functions and pathways involving synthesis and metabolism of lipid and membrane, cation binding and organelle assembly. This study demonstrated the potential of synergistic combination of DBD and lactate in efficient control of biofilm-related spoilage of food by yeast.

曼殊里卡酵母菌（Pichia manshurica）是生物膜形成酵母菌中的一个代表性种类，通常会导致发酵食品变质。本研究旨在通过比较对照组（CK）、乳酸（LA）、DBD以及DBD和乳酸的组合（DBD-LA）处理的P. manshurica（P. manshurica）的存活率、生长曲线、生物膜形成能力和转录组，研究介质阻挡放电冷等离子体（DBD）和乳酸对P. manshurica（P. manshurica）的协同灭活和抗生物膜效应及其内在机制。结果表明，CK 和 LA 几乎不影响曼殊尔氏菌的生长和生物膜的形成。DBD 和 DBD-LA 在处理后立即将存活率分别降低到 35% 和 10%。此外，在生长曲线保持稳定的情况下，DBD-LA 完全抑制了曼殊尔氏菌的生长和生物膜的形成，而 DBD 则适度降低了生长密度和生物膜。转录组比较分析表明，单一 DBD 处理干预了与 DNA 复制和细胞粘附相关的功能和途径（絮凝蛋白相关基因表达下调，β-1,4-D-葡聚糖纤维生物水解酶相关基因表达上调）。乳酸盐通过刺激氧化还原反应，抑制涉及脂质和膜的合成与代谢、阳离子结合和细胞器组装的功能和途径，加强了 DBD 的灭活和抗生物膜效应。这项研究表明，DBD 和乳酸盐的协同作用可有效控制酵母菌造成的与生物膜有关的食品腐败。

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引用次数: 0

Using portable visible and near-infrared spectroscopy to authenticate beef from grass, barley, and corn-fed cattle 使用便携式可见光和近红外光谱鉴定草、大麦和玉米喂养牛的牛肉品质

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115327

Sara León-Ecay , Óscar López-Campos , Ainara López-Maestresalas , Kizkitza Insausti , Bryden Schmidt , Nuria Prieto

Meat product labels including information on livestock production systems are increasingly demanded, as consumers request total traceability of the products. The aim of this study was to explore the potential of visible and near-infrared spectroscopy (Vis-NIRS) to authenticate meat and fat from steers raised under different feeding systems (barley, corn, grass-fed). In total, spectra from 45 steers were collected (380–2,500 nm) on the subcutaneous fat and intact longissimus thoracis (LT) at 72 h postmortem and, after fabrication, on the frozen-thawed ground longissimus lumborum (LL). In subcutaneous fat samples, excellent results were obtained using partial least squares-discriminant analysis (PLS-DA) with the 100 % of the samples in external Test correctly classified (Vis, NIR or Vis-NIR regions); whereas linear-support vector machine (L-SVM) discriminated 75–100 % in Test (Vis-NIR range). In intact meat samples, PLS-DA segregated 100 % of the samples in Test (Vis-NIR region). A slightly lower percentage of meat samples were correctly classified by L-SVM using the NIR region (75–100 % in Train and Test). For ground meat, 100 % of correctly classified samples in Test was achieved using Vis, NIR or Vis-NIR spectral regions with PLS-DA and the Vis with L-SVM. Variable importance in projection (VIP) reported the influence of fat and meat pigments as well as fat, fatty acids, protein, and moisture absorption for the discriminant analyses. From the results obtained with the animals and diets used in this study, NIRS technology stands out as a reliable and green analytical tool to authenticate fat and meat from different livestock production systems.

由于消费者要求对产品进行全面追溯，包括畜牧生产系统信息在内的肉类产品标签的需求日益增加。本研究旨在探索可见光和近红外光谱（Vis-NIRS）鉴定不同饲养系统（大麦、玉米、草饲）下饲养的肉牛的肉和脂肪的潜力。共采集了 45 头牛死后 72 小时皮下脂肪和完整胸长肌（LT）的光谱（380-2,500 nm），以及制作后冷冻解冻的腰长肌（LL）的光谱（380-2,500 nm）。在皮下脂肪样本中，使用偏最小二乘判别分析（PLS-DA）获得了极佳的结果，外部测试中 100%的样本都能正确分类（可见光、近红外或可见光-近红外区域）；而线性支持向量机（L-SVM）在测试中的判别率为 75%-100%（可见光-近红外范围）。在完整的肉类样品中，PLS-DA 在测试（可见光-近红外区域）中对 100 % 的样品进行了分辨。L-SVM 使用近红外区域对肉类样本进行正确分类的比例略低（在训练和测试中为 75-100%）。对于碎肉，PLS-DA 使用可见光、近红外或可见光-近红外光谱区域，L-SVM 使用可见光光谱区域，测试中正确分类样本的比例为 100%。投影中的变量重要性（VIP）报告了脂肪和肉的色素以及脂肪、脂肪酸、蛋白质和吸湿性对判别分析的影响。从本研究中使用的动物和日粮所获得的结果来看，近红外光谱技术是一种可靠、绿色的分析工具，可用于鉴定来自不同畜牧生产系统的脂肪和肉类。

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引用次数: 0

Unraveling distinct potential of pea (Pisum sativum L.) fractions (legumin, vicilin and albumin) by structural and functional characterization 通过结构和功能表征揭示豌豆（Pisum sativum L.）组分（豆蛋白、vicilin 和白蛋白）的独特潜力

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115332

Assam Bin Tahir , Bo Jiang , Khubaib Ali

Limited and unclear research exists on the individual capacity of major fractions of pea protein legumin (PL), vicilin (PV) and albumin (PA), which collectively contribute to the structural and functional properties of pea protein. Findings revealed that PV (72.26 ± 2.6 %) and PA (57.42 ± 4.1 %) displayed better solubility compared to PL. PL fraction possessed a complex three-dimensional structure, higher surface hydrophobicity (S_o), and superior oil-holding-capacity (OHC) contributing to its 4-fold strength (8.58 ± 0.5 N) and structured gel formation. The smaller particle size of PA was also accountable for the comparatively weaker gels and unstable emulsions compared to PL, while PV had the least emulsifying capacity, by non-uniform droplet distribution in CLSM served as proof. PL was found to be responsible for gelation, emulsification, and foaming in pea protein due to structural factors (relative abundance of α-helix and β-sheet). While, the flexible structure of PV, absence of cysteine residues, and disulfide bridges played a role in characteristics like foaming stability. Some protein in PV gel was found loose and did not appear to participate in gelation, hence forming a significantly weaker gel than PL. Despite relatively less S_o and complex structure, albumin (PA) had a smoother but weaker gel, more consistent and a smaller droplet size distribution in emulsions (compared to PV). Nonetheless, this study aims to fill a forgotten gap by providing baseline knowledge on the individual fractions of pea protein, defining their roles and paving the path for future research focusing on structural and functional properties of pea protein.

关于豌豆蛋白的主要成分豆胶（PL）、麦角蛋白（PV）和白蛋白（PA）各自能力的研究有限且不明确，这些成分共同构成了豌豆蛋白的结构和功能特性。研究结果表明，PV（72.26 ± 2.6 %）和 PA（57.42 ± 4.1 %）的溶解度优于 PL。PL 部分具有复杂的三维结构、更高的表面疏水性（So）和更优越的持油能力（OHC），使其强度增加了 4 倍（8.58 ± 0.5 N），并形成了结构凝胶。与 PL 相比，PA 的粒径较小，因此凝胶较弱，乳液不稳定，而 PV 的乳化能力最低，CLSM 中液滴分布不均匀就是证明。由于结构因素（α-螺旋和β-片的相对丰度），PL 对豌豆蛋白的凝胶化、乳化和起泡起作用。而豌豆蛋白的柔性结构、半胱氨酸残基和二硫桥的缺失则对发泡稳定性等特性产生了影响。在 PV 凝胶中发现一些蛋白质比较松散，似乎没有参与凝胶化，因此形成的凝胶比 PL 弱得多。尽管白蛋白（PA）的So相对较少且结构复杂，但与PV相比，白蛋白（PA）的凝胶更光滑但更弱，在乳液中更稳定且液滴大小分布更小。尽管如此，这项研究旨在填补一个被遗忘的空白，提供有关豌豆蛋白各个组分的基本知识，确定它们的作用，并为今后重点研究豌豆蛋白的结构和功能特性铺平道路。

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引用次数: 0

Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties 经磷脂酶水解的液态蛋黄的特性：结构、热稳定性和乳化特性

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115325

Ruolin Xu , Qing Gao , Junhua Li , Yujie Su , Luping Gu , Yanjun Yang , Cuihua Chang

This study aims to clarify the difference between phospholipase A1 (PLA1) and phospholipase A2 (PLA2) in terms of hydrolyzing egg yolk (EY). The results indicated that the disintegration of the lipoprotein micelle structure after phospholipase hydrolysis induced an enhanced solubility of proteins. The solubility after PLA1 and PLA2 treatment (91.36 %/83.49 %) was significantly higher than that of the untreated egg yolk (27.89 %). Simultaneously, the disintegration of the lipoprotein micelle structure induced structural unfolding of proteins with hydrophobic chains buried inside the spatial structure, while charged amino acids and hydrophilic chains exposed on the surface. This structural deformation contributed to the increased thermal stability of EY, thereby increasing intermolecular electrostatic repulsion. In comparison, PLA1 hydrolyzed EY showed relatively better thermal stability than PLA2, due to the lower surface hydrophobicity. However, PLA2 hydrolyzed EY (up to 225 mL) had greatly higher emulsifying capacity than PLA1 (up to 159 mL), due to the better stability and emulsifying ability of the generated 1-lyso-phospholipase. Furthermore, we discovered that proteins and phospholipids jointly functioned at the interface to influence the particle size and stability of emulsions. Specifically, the emulsifying activity of phospholipids may play a more decisive role in determining the particle size, while the interfacial adsorption of proteins or protein particles may be more crucial in ensuring the stability of the emulsions. These findings had significant implications for the application and advancement of phospholipase-catalyzed egg yolk hydrolysis, providing practical guidance for the production of EY with high thermal stability or emulsifying capacity.

本研究旨在阐明磷脂酶 A1（PLA1）和磷脂酶 A2（PLA2）在水解蛋黄（EY）方面的差异。结果表明，磷脂酶水解后，脂蛋白胶束结构解体，从而提高了蛋白质的溶解度。经 PLA1 和 PLA2 处理后的溶解度（91.36%/83.49%）明显高于未处理蛋黄的溶解度（27.89%）。与此同时，脂蛋白胶束结构的解体导致蛋白质结构的展开，疏水链被埋在空间结构内部，而带电氨基酸和亲水链则暴露在表面。这种结构变形有助于提高 EY 的热稳定性，从而增加分子间的静电排斥。相比之下，水解 EY 的 PLA1 的热稳定性要比 PLA2 好，这是因为 PLA1 的表面疏水性较低。然而，由于生成的 1-异磷脂酶具有更好的稳定性和乳化能力，因此 PLA2 水解 EY（最多 225 mL）的乳化能力大大高于 PLA1（最多 159 mL）。此外，我们还发现蛋白质和磷脂在界面上共同发挥作用，影响乳化液的粒度和稳定性。具体来说，磷脂的乳化活性在决定粒度方面可能起着决定性作用，而蛋白质或蛋白质颗粒的界面吸附在确保乳液稳定性方面可能更为关键。这些发现对磷脂酶催化蛋黄水解的应用和发展具有重要意义，为生产具有高热稳定性或高乳化能力的 EY 提供了实际指导。

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引用次数: 0

Myosin supramolecular self-assembly: The crucial precursor that manipulates the covalent aggregation, emulsification and rheological properties of myosin 肌球蛋白超分子自组装：操纵肌球蛋白共价聚集、乳化和流变特性的重要前体

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-12 DOI: 10.1016/j.foodres.2024.115320

Li Hu , Sinong Liu , Ruibang Zhang , Shuyi Song , Zhichao Xiao , Jun-Hua Shao

The transformation of molecular conformation and self-assembly properties of myosin during the heating process at different ionic strengths (0.2 M, 0.4 M and 0.6 M NaCl) and its effect on rheological behavior and emulsification properties were investigated. Under incubation temperatures between 40 °C and 50 °C, myosin underwent a supramolecular self-assembly stage dominated by noncovalent forces (hydrogen bonding, ionic bonding and hydrophobic interactions). Higher ionic strength facilitated molecular rearrangement through enhanced swelling of myosin heads and head-to-head assemblies, which contributed to enhanced ordering and homogeneity of myosin covalent aggregates (above 60 °C) and manifested itself macroscopically as enhanced gel viscoelasticity and emulsion stability. In contrast, at lower ionic strength, the tail-to-tail assemblies of myosin led to the preferential formation of covalent cross-links in the tails, which resulted in the inability of molecular rearrangement and the formation of disordered aggregates and finally led to the deterioration of the gel and the destabilization of the emulsion. In conclusion, the supramolecular self-assembly behavior of myosin, as an intermediate process in myosin’s sol–gel transition, is crucial for the orderliness of myosin assemblies, gel network strengthening, and emulsion stability. The obtained insight provides a reference for the precise implementation of quality improvement strategies for meat products.

研究了肌球蛋白在不同离子强度（0.2 M、0.4 M 和 0.6 M NaCl）下加热过程中分子构象和自组装特性的变化及其对流变行为和乳化特性的影响。在 40 °C 至 50 °C 的培养温度下，肌球蛋白经历了一个由非共价作用力（氢键、离子键和疏水相互作用）主导的超分子自组装阶段。较高的离子强度通过增强肌球蛋白头部的膨胀和头对头的组装促进了分子的重新排列，这有助于增强肌球蛋白共价聚集体的有序性和均匀性（60 °C以上），并在宏观上表现为凝胶粘弹性和乳液稳定性的增强。相反，在较低的离子强度下，肌球蛋白尾端到尾端的组装导致尾端优先形成共价交联，从而导致分子无法重新排列，形成无序的聚集体，最终导致凝胶恶化和乳液不稳定。总之，肌球蛋白的超分子自组装行为是肌球蛋白溶胶-凝胶转变的中间过程，对肌球蛋白组装的有序性、凝胶网络的强化和乳液的稳定性至关重要。这一发现为精确实施肉制品质量改进策略提供了参考。

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引用次数: 0

Molten globule-state protein structure: Perspectives from food processing applications 熔融球状蛋白质结构：食品加工应用的视角

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-12 DOI: 10.1016/j.foodres.2024.115318

Kangshuai Lou , Yuanrong Zheng , Libin Wang , Changyu Zhou , Jianhui Wang , Daodong Pan , Zhen Wu , Jinxuan Cao , Hao Zhang , Qiang Xia

Under specific pretreatment or processing conditions, spheroprotein can be transformed into a molten globule state, a typical protein conformation with enhanced functionality. Analyzing the correlation between the formation of molten-globule structures and their quality and functional characteristics is critical for developing tailored processing features, especially for minimally processed future foods. This review outlines the mechanisms driving the formation of molten globule proteins through various processes including ultra-high pressure pretreatments, heating, ultrasonication, pH-shifting, macromolecular crowding and exposure to small-molecule denaturants. These treatments yield proteins that retain structural compactness and primary and secondary structures of their native forms, but with modified conformations and increased hydrophobicity. Common methods for characterizing molten globule proteins include fluorescence spectroscopy, circular dichroism spectroscopy, and nuclear magnetic resonance. The review also explores the application of molten globule proteins in food processing, highlighting their potential significance in advancing the field. The detailed elucidation and exploration of the microstructural transition and conformational features of molten globule proteins, together with their quantitative relationship with processibility of proteins from various sources, holds significant implications for optimizing protein-based food processing techniques and achieving targeted improvements in food quality.

在特定的预处理或加工条件下，球蛋白可转变为熔融球状，这是一种具有增强功能的典型蛋白质构象。分析熔融球状结构的形成与其质量和功能特性之间的相关性，对于开发定制加工功能，尤其是未来的微加工食品至关重要。本综述概述了通过超高压预处理、加热、超声波、pH 值变化、大分子排挤和接触小分子变性剂等各种工艺形成熔融球状蛋白质的机理。经过这些处理后，蛋白质的结构紧密性、一级和二级结构都保持了原生形态，但构象发生了改变，疏水性增强。表征熔融球蛋白的常用方法包括荧光光谱法、圆二色光谱法和核磁共振法。综述还探讨了熔融球蛋白在食品加工中的应用，强调了其在推动该领域发展方面的潜在意义。详细阐明和探索熔融球蛋白的微观结构转变和构象特征，以及它们与各种来源蛋白质加工性的定量关系，对优化基于蛋白质的食品加工技术和实现有针对性的食品质量改善具有重要意义。

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引用次数: 0

Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis 基于高光谱图像分析的化学计量学估算泡菜的发酵和质量特性

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-12 DOI: 10.1016/j.foodres.2024.115307

Ji-Young Choi , Minjung Lee , Minji Kim , Mi-Ai Lee , Sung Gi Min , Young Bae Chung , Ji-Hee Yang , Sung Hee Park

Kimchi is a traditional Korean dish made from fermenting vegetables. The fermentation process is crucial for enhancing its quality and flavor during storage. Approaches such as hyperspectral imaging (HSI) and chemometrics (PLS, partial least square; SVR, support vector regression) including principal component analysis (PCA), and 2-dimensional correlation spectroscopy (2D-COS) can detect key physical and chemical components and changes in total soluble solids (TSS), pH, titratable acidity (TA), salinity, and lactic acid bacteria (LAB). Multivariate analytical models were developed to predict the quality properties using full and characteristic wavelengths and preprocessed data. The results showed that the ratio of prediction to deviation (RPD) values of the PLS prediction model constructed using the full wavelengths of TSS, salinity, pH, TA, and LAB were 1.57, 2.33, 2.79, 2.91, and 2.73, respectively. The Savitzky Golay 1st derivative preprocessed SVR model established based on characteristic wavelengths (951, 1020, 1139, 1174, 1216, 1321, and 1384 nm) extracted by PCA and a 2D-COS matrix showed the best results and increased efficiency in predicting pH (R_p² = 0.9166, RPD = 3.281) and the number of LAB (R_p² = 0.8488, RPD = 2.466). Additionally, the visualization process accurately illustrated the distribution of various quality indicators of kimchi across different periods. These results demonstrate that our proposed HSI strategy successfully assessed the degree of kimchi fermentation.

泡菜是用蔬菜发酵制成的韩国传统菜肴。在储存过程中，发酵过程对提高其质量和风味至关重要。高光谱成像（HSI）和化学计量学（PLS，偏最小二乘法；SVR，支持向量回归），包括主成分分析（PCA）和二维相关光谱（2D-COS）等方法可以检测关键的物理和化学成分以及总可溶性固形物（TSS）、pH 值、可滴定酸度（TA）、盐度和乳酸菌（LAB）的变化。利用全波长、特征波长和预处理数据，开发了多变量分析模型来预测质量特性。结果表明，使用全波长构建的 TSS、盐度、pH 值、TA 和 LAB 的 PLS 预测模型的预测值与偏差值之比（RPD）分别为 1.57、2.33、2.79、2.91 和 2.73。根据 PCA 和二维-COS 矩阵提取的特征波长（951、1020、1139、1174、1216、1321 和 1384 nm）建立的 Savitzky Golay 1 次导数预处理 SVR 模型在预测 pH 值（Rp2 = 0.9166，RPD = 3.281）和 LAB 数量（Rp2 = 0.8488，RPD = 2.466）方面效果最佳，效率更高。此外，可视化过程准确地显示了不同时期泡菜各种质量指标的分布情况。这些结果表明，我们提出的 HSI 策略成功地评估了泡菜的发酵程度。

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引用次数: 0

High-pressure carbon dioxide (HPCD): Impact on the quality of fruit juices and inactivation of spores and enzymes 高压二氧化碳（HPCD）：对果汁质量的影响以及孢子和酶的灭活

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2024-11-10 DOI: 10.1016/j.foodres.2024.115316

Luciana L. Liossi , Caroline Heckler , Anderson S. Sant’Ana

Ensuring microbiological safety in fruit juices while maintaining their nutritional and sensory qualities remains a significant challenge in food processing. Traditional thermal methods, although effective against vegetative pathogens, can degrade important nutrients and are less effective at inactivating bacterial spores. High-pressure carbon dioxide (HPCD) technology has emerged as a promising non-thermal alternative, using CO₂ under high pressure to inactivate spores and enzymes. More importantly, HPCD has shown great potential in preserving the quality of fruit juices. This review assesses recent studies on the use of HPCD in fruit juices, focusing on its effectiveness in reducing spore counts and inactivating enzymes like polyphenol oxidase (PPO) and pectin methylesterase (PME). The impact of HPCD on the physicochemical, nutritional, and sensory attributes of fruit juices, such as vitamin retention, color, and cloudiness, is also examined. Despite HPCD’s advantages, challenges remain in optimizing process parameters for consistent microbial inactivation, with variations depending on juice composition and microbial strain. Additionally, while initial costs are high, the long-term economic viability of HPCD is favorable due to lower energy consumption and CO₂ recyclability. Future research should focus on optimizing equipment design and scaling HPCD technology for industrial applications.

在保持果汁营养和感官品质的同时，确保其微生物安全仍然是食品加工中的一项重大挑战。传统的热处理方法虽然能有效抑制植物病原体，但会降低重要营养成分的含量，而且对细菌孢子的灭活效果较差。高压二氧化碳（HPCD）技术利用高压下的二氧化碳灭活孢子和酶，是一种很有前途的非热敏替代方法。更重要的是，高压二氧化碳灭菌技术在保存果汁质量方面显示出巨大的潜力。本综述评估了近期有关在果汁中使用 HPCD 的研究，重点关注其在减少孢子数量和灭活多酚氧化酶 (PPO) 和果胶甲基酯酶 (PME) 等酶方面的效果。此外，还研究了 HPCD 对果汁的理化、营养和感官属性（如维生素保留率、颜色和浑浊度）的影响。尽管 HPCD 具有诸多优势，但在优化工艺参数以实现一致的微生物灭活方面仍面临挑战，不同的工艺参数会因果汁成分和微生物菌株而异。此外，虽然初始成本较高，但由于能耗较低和二氧化碳可回收利用，HPCD 的长期经济可行性是有利的。未来的研究应侧重于优化设备设计和扩大 HPCD 技术的工业应用规模。

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引用次数: 0