Food Research International最新文献

Interfacial properties of dry-fractionated lentil protein concentrates and their water-extracted soluble and insoluble fractions as affected by pH 干分馏扁豆浓缩蛋白及其水提水溶性和不溶性组分的界面性质受pH值的影响

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-02-02 DOI: 10.1016/j.foodres.2026.118542

Matthias Funke , Zsofia Megmondja , Remko Boom , Jochen Weiss

In this study, two air classified lentil protein concentrates (LPC) of different purities (43 and 54% protein) were separated into their soluble and insoluble fraction, which altered their basic composition, protein solubility profile, and amino acid composition. Proteomic analysis showed a shift in protein composition towards higher proportions of albumin and vicilin in the soluble fractions and increased proportions of legumin, glutelin and prolamin in the insoluble fractions. Interfacial shear rheology was used to compare the interfacial adsorption behavior and interfacial layer cohesiveness of LPC and its soluble and insoluble fractions at different pH (3.0, 5.0, 7.0). A viscoelastic, gel-like interfacial layer formed within seconds to minutes in all samples and pH values. The presence of insoluble components coupled with electrostatic repulsive forces resulted in thin (G_i’: 0.1–5.8 mPa m), but cohesive interfacial layers with interfacial crossover strains (ICS) in the range of 65–169%, while the insoluble fractions formed comparatively fragile interfaciallayers (ICS: 7–19%) in absence of electrostatic repulsion. In contrast, the soluble fractions formed strong and cohesive interfacial layers (G_i’: 10–24 mPa m, ICS: 73–226%) at all investigated pH values, showing that the soluble components were crucial for maintaining elasticity and interfacial layer cohesiveness near the isoelectric point. The study demonstrated that the aqueous extraction at native pH of soluble and insoluble fractions from dry-fractionated LPC is suited to modify the protein composition and interfacial properties in a way that might alter the stability of colloidal systems under varying pH conditions.

本研究将两种不同纯度（蛋白质含量分别为43%和54%）的空气分类扁豆浓缩蛋白（LPC）分离为可溶和不溶部分，改变了其基本组成、蛋白质溶解度分布和氨基酸组成。蛋白质组学分析表明，在可溶性部分中，白蛋白和维西蛋白的比例较高，而在不溶性部分中，豆类、谷蛋白和蛋白的比例增加。采用界面剪切流变学方法比较了不同pH值（3.0、5.0、7.0）下LPC及其可溶和不溶组分的界面吸附行为和界面层黏结性。在所有样品和pH值下，在几秒到几分钟内形成粘弹性凝胶状界面层。不溶性组分在静电斥力作用下形成薄的界面层（Gi′：0.1 ~ 5.8 mPa m），但具有黏性，界面交叉应变（ICS）在65 ~ 169%之间，而不溶性组分在无静电斥力作用下形成相对脆弱的界面层（ICS: 7 ~ 19%）。相比之下，可溶组分在所有pH值下都形成了强而粘接的界面层（Gi′：10-24 mPa m, ICS: 73-226%），表明可溶组分对保持等电点附近界面层的弹性和粘接性至关重要。该研究表明，在自然pH下对干分馏LPC的可溶性和不溶性组分进行水萃取，可以改变蛋白质组成和界面性质，从而改变胶体系统在不同pH条件下的稳定性。

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引用次数: 0

Unveiling AprX: biochemical and molecular mechanisms of a heat-resistant inducing Milk spoilage protease 揭示一种耐热诱导牛奶变质蛋白酶AprX的生化和分子机制

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-02-02 DOI: 10.1016/j.foodres.2026.118553

Lucas Filipe Almeida , Solimar Gonçalves Machado , Rafaela Zandonade Ventorim , Antônio Fernandes de Carvalho , Gabriela Piccolo Maitan-Alfenas

The proteolysis of Ultra-High Temperature (UHT) milk is often linked to the proteolytic activity of AprX. This enzyme is a thermostable extracellular protease produced by Pseudomonas spp. that hydrolyzes caseins, causing milk destabilization and subsequent gelation. Since the availability of literature on the mechanisms involved in the action of AprX in dairy product spoilage is limited, this review article explores the biochemical aspects of AprX proteolytic activity, including its rules on cleavage sites in casein micelles. It discusses the aprX evolutionary aspects, regarding the conserved nature of its coding gene, the variable organization of the aprX-lipA2 operon, and the mechanisms regulating its expression. The review highlights different quantification methods, emphasizing colorimetric assays due to their simplicity. It also addresses the resistance of AprX to UHT treatments due to its structure, attributed to its structure being stabilized by divalent ions, and underscores the need for new methodologies to better understand and control AprX activity in dairy processing. The enzyme's high resistance to UHT treatments is due to its flexible structure stabilized by interactions with divalent ions, mainly zinc and calcium. Due to its impact on the milk and dairy industry, new methodologies must be investigated based on the biochemical knowledge governing the AprX molecule. This review underscores the knowledge gaps and technological challenges that hinder efficient monitoring and control of AprX in dairy processing, calling for the development of innovative approaches to mitigate its impact on product quality and safety.

超高温（UHT）牛奶的蛋白水解通常与AprX的蛋白水解活性有关。这种酶是一种耐热的胞外蛋白酶，由假单胞菌产生，可水解酪蛋白，导致牛奶不稳定和随后的凝胶化。由于关于AprX在乳制品腐败中的作用机制的文献有限，本文综述了AprX蛋白水解活性的生化方面，包括其在酪蛋白胶束中切割位点的规则。它讨论了aprX的进化方面，关于其编码基因的保守性，aprX- lipa2操纵子的可变组织，以及调节其表达的机制。这篇综述强调了不同的定量方法，强调比色法，因为它们简单。该研究还探讨了AprX对UHT处理的抗性，这是由于其结构被二价离子稳定所致，并强调了需要新的方法来更好地了解和控制AprX在乳制品加工中的活性。该酶对UHT处理的高抗性是由于其灵活的结构通过与二价离子（主要是锌和钙）的相互作用而稳定。由于其对牛奶和乳制品行业的影响，必须研究基于控制AprX分子的生化知识的新方法。这篇综述强调了阻碍乳制品加工中AprX有效监测和控制的知识差距和技术挑战，呼吁开发创新方法来减轻其对产品质量和安全的影响。

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引用次数: 0

Identification and molecular mechanisms of novel DPP-IV inhibitory peptides from defatted walnut meal: An integrated approach of Peptidomics, molecular dynamics, and network pharmacology 从脱脂核桃粕中鉴定新型DPP-IV抑制肽及其分子机制：肽组学、分子动力学和网络药理学的综合方法

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-02-02 DOI: 10.1016/j.foodres.2026.118538

Chao Yan , Huiwen Guan , Xuteng Wang , Zhaowei Han , Xuchun Zhu , Bingyu Chen , Shanyue Guan , Hongzhi Liu

This study aimed to discover novel dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from defatted walnut meal and elucidate their molecular mechanisms. Enzymatic hydrolysis coupled with ultrafiltration yielded fractions of different molecular weights, of which the <1 kDa fraction demonstrated the strongest DPP-IV inhibitory activity. Based on LC-MS/MS analysis and multi-stage bioinformatics screening, 18 high-potential candidate peptides were obtained. Molecular docking and dynamics simulations revealed that core peptides (LPQY, FPAG, WDPNN, LPQNFA, LPSYQPTP) could stably bind to the DPP-IV active site via hydrogen bonds and hydrophobic interactions, with FPAG and LPSYQPTP exhibiting the most favorable binding. Inhibition kinetics identified FPAG (IC₅₀ = 105.6 μM) and LPSYQPTP (IC₅₀ = 132.4 μM) as mixed-type inhibitors with dominant competitive characteristics, functioning through active site competition and enzyme conformation alteration. Importantly, both peptides retained significant DPP-IV inhibitory activity after simulated gastrointestinal digestion. In STC-1 enteroendocrine cells, they effectively inhibited cellular DPP-IV and enhanced active GLP-1 secretion. Structure-activity relationship analysis highlighted the crucial role of X_hyP-type peptides containing hydrophobic amino acids. Network pharmacology further predicted that these peptides might exert hypoglycemic effects through multi-target and multi-pathway synergistic mechanisms. This study provides a new strategy for the high-value utilization of walnut meal and offers a theoretical foundation for developing food-derived DPP-IV inhibitory peptides.

本研究旨在从脱脂核桃粕中发现新的二肽基肽酶- iv （DPP-IV）抑制肽，并阐明其分子机制。酶解耦合超滤得到不同分子量的组分，其中1 kDa组分表现出最强的DPP-IV抑制活性。通过LC-MS/MS分析和多阶段生物信息学筛选，获得18个高潜力候选肽。分子对接和动力学模拟表明，核心肽（LPQY、FPAG、WDPNN、LPQNFA、LPSYQPTP）可以通过氢键和疏水相互作用与DPP-IV活性位点稳定结合，其中FPAG和LPSYQPTP结合效果最好。抑制动力学鉴定FPAG （IC₅₀= 105.6 μM）和LPSYQPTP （IC₅₀= 132.4 μM）为混合型抑制剂，具有主导竞争特征，通过活性位点竞争和酶构象改变起作用。重要的是，在模拟胃肠道消化后，这两种肽都保留了显著的DPP-IV抑制活性。在STC-1肠内分泌细胞中，它们能有效抑制细胞DPP-IV，增强GLP-1的活性分泌。结构-活性关系分析强调了含有疏水氨基酸的xhyp型肽的关键作用。网络药理学进一步预测这些肽可能通过多靶点、多途径的协同机制发挥降糖作用。本研究为核桃粕的高价值利用提供了新的策略，并为开发食品性DPP-IV抑制肽提供了理论基础。

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引用次数: 0

Terroir-driven differentiation of phenolic profiles in grapes and wines: A case study of sub-regions in the eastern foothills of Helan Mountains 葡萄和葡萄酒中酚类成分的风土驱动差异——以贺兰山东麓次区域为例

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-02-02 DOI: 10.1016/j.foodres.2026.118464

Xiaoyu Xu , Yibin Lan , Zhangyu Wang , Yongce Huang , Ruiqi Hu , Weiming Yang , Danyang Ma , Keji Yu , Chanqqing Duan , Mengyao Qi

Terroir-driven variation in polyphenolic compounds plays a central role in defining wine style. This study investigated how mesoclimatic differences in the Xixia and Yongning sub-regions of the Eastern Foothills of the Helan Mountains (Ningxia, China) influence the phenolic profiles of ‘Cabernet Sauvignon’ and ‘Marselan’. Comparative analyzes revealed pronounced phenolic contrasts between Xixia and Yongning. The TF parcel in Yongning, with gravelly soils and high thermal accumulation, promoted flavonoid biosynthesis, resulting in wines with deeper color and stronger astringency. ‘Cabernet Sauvignon’ maintained a stable phenolic composition across sites, while ‘Marselan’ exhibited greater phenotypic plasticity. Correlation analysis revealed a negative relationship between effective accumulated temperature and anthocyanin levels in ‘Cabernet Sauvignon’, contrasting with a positive correlation between temperature and flavonols in ‘Marselan’. These results clarify the cultivar-specific metabolic responses to terroir and support terroir-driven strategies for viticultural zoning and wine quality optimization in emerging regions.

由风土因素驱动的多酚类化合物的变化在定义葡萄酒风格方面起着核心作用。本文研究了贺兰山东麓西夏和永宁亚区中气候差异对“赤霞珠”和“玛色兰”的酚类特征的影响。对比分析显示，西夏和永宁两地的酚类物质差异明显。永宁地区的TF地块土壤含砾，热积累高，促进了黄酮类化合物的生物合成，使葡萄酒颜色更深，涩味更强。赤霞珠（Cabernet Sauvignon）在各个位点保持稳定的酚类成分，而马塞兰（Marselan）则表现出更大的表型可塑性。相关分析表明，赤霞珠的有效积温与花青素水平呈负相关，而马塞兰的有效积温与黄酮醇水平呈正相关。这些结果阐明了葡萄品种对风土的代谢反应，并为新兴地区的葡萄种植分区和葡萄酒质量优化提供了支持。

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引用次数: 0

Volatile odor characterization of electrohydrodynamically (EHD) dried garlic products based on HS-GC-IMS and HS-SPME-GC-MS 基于HS-GC-IMS和HS-SPME-GC-MS的电流体动力学（EHD）干蒜制品挥发性气味表征

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-02-02 DOI: 10.1016/j.foodres.2026.118540

Peng Guan , Wei Zuo , Zhiqing Song , Chuanqiang Che , Hao Chen , Yun Jia , Chunxu Qin , Jingli Lu , Changjiang Ding

This study systematically investigated the impact of electrohydrodynamic (EHD) drying, hot air drying (HAD), and air drying (AD) on volatile organic compounds (VOCs), bioactive constituents, and structural properties of garlic slices. Through complementary analysis using HS-SPME-GC-MS and HS-GC-IMS, 56 and 109 VOCs were respectively characterized, with EHD demonstrating superior retention of sulfides, lipid-derived compounds, ketones, and terpenes, while HAD and AD favored alcohol accumulation. Quantitative HPLC revealed EHD significantly enhanced diallyl disulfide (DADS) and trisulfide (DATS) levels (4.97–12.37-fold vs. AD, p < 0.05), attributed to its non-thermal mechanism. Structural analyses revealed EHD preserved protein secondary structures (8–20% higher ordered conformations) compared to thermally degraded HAD samples. Optimization studies identified 17 kV as optimal for bioactive retention, whereas 21 kV achieved maximal drying efficiency (D_eff = 3.24 ± 0.17 × 10⁻¹⁰ m²/s, 6.5 h), albeit inducing membrane disruption and plasma-mediated VOC losses. These findings reveal the drying characteristics and flavor formation mechanisms of garlic during electrohydrodynamic drying.

本研究系统地研究了电流体干燥（EHD）、热风干燥（HAD）和空气干燥（AD）对大蒜片挥发性有机化合物（VOCs）、生物活性成分和结构特性的影响。通过HS-SPME-GC-MS和HS-GC-IMS的互补分析，分别对56种和109种挥发性有机化合物进行了表征，EHD表现出更强的硫化物、脂质衍生化合物、酮类和萜烯的保留，而HAD和AD则有利于醇积累。定量高效液相色谱显示，EHD可显著提高双烯丙基二硫化物（DADS）和三硫化物（DATS）水平（4.97 - 12.37倍，p < 0.05），这归因于其非热机制。结构分析显示，与热降解HAD样品相比，EHD保存的蛋白质二级结构（有序构象高8-20%）。优化研究表明，17 kV的生物活性保持最佳，而21 kV的干燥效率最高（Deff = 3.24±0.17 × 10−10 m2/s, 6.5 h），尽管会引起膜破坏和血浆介导的VOC损失。研究结果揭示了大蒜在电流体干燥过程中的干燥特性和风味形成机理。

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引用次数: 0

When does a warning matter? Individual and product-related factors associated with front-of-pack label responses 什么时候警告很重要？与包装前标签反应相关的个人和产品相关因素

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-31 DOI: 10.1016/j.foodres.2026.118342

Mariana Frazão Batista , Diogo Thimoteo da Cunha , Daniel Henrique Bandoni , Vanessa Dias Capriles , Joana Pereira de Carvalho-Ferreira , Veridiana Vera de Rosso

Front-of-pack labelling is a public health initiative to promote healthier food choices. This study aimed to examine the association of Brazilian warning labels (WLs) with consumers' purchase intentions according to consumer label reading profiles (LRPs), product motivation (hedonic/utilitarian) and claims. This was done by identifying and characterising LRPs as an individual factor. A cross-sectional online survey (n = 370), predominantly female, young and highly educated, assessed label use frequency, food choice motives, and purchase intention for seven categories of packaged foods with/without WLs. Cluster analysis identified three LRPs: Detailed, Moderate, and Practical Readers. Logistic regression explored predictors of LRPs, and three linear mixed models evaluated purchase intention based on LRPs, WL presence, and product type, controlled for demographic characteristics. WLs were consistently negative, yet with small effect, driver of purchase intention. A stronger effect size was observed when displayed on utilitarian products and those carrying claims, compared with hedonic or without claims. LRPs were the strongest predictor of purchase intention, followed by the presence of claims, regardless of WLs. Health, natural content, and ethical concerns emerged as key drivers of Detailed label engagement, while those motivated by familiarity showed lower levels of engagement (Practical Readers). Moderate Readers, who showed intermediate levels of engagement, were the only to show a within-group reduction in purchase intention associated with WLs. In conclusion, the effectiveness of WLs appeared contingent on the interplay between individual label reading profiles and product context, functioning most effectively when challenging specific positive drivers rather than as a universal deterrent.

包装正面标签是一项公共卫生倡议，旨在促进更健康的食品选择。本研究旨在根据消费者标签阅读资料（lrp）、产品动机（享乐主义/功利主义）和声明，检验巴西警告标签（WLs）与消费者购买意图的关系。这是通过识别和表征lrp作为一个单独的因素来完成的。一项横断面在线调查（n = 370），主要是女性，年轻和受过高等教育，评估了标签使用频率，食品选择动机和七类有/没有wl的包装食品的购买意愿。聚类分析确定了三个lrp：详细读者、中等读者和实用读者。逻辑回归探讨了lrp的预测因子，三个线性混合模型评估了基于lrp、WL存在和产品类型的购买意愿，控制了人口统计学特征。对于购买意愿的驱动因素，满意度一直是负面的，但影响很小。与享乐主义产品或没有声明的产品相比，在实用主义产品和带有声明的产品上展示时，观察到更强的效应值。lrp是购买意愿的最强预测因子，其次是索赔的存在，无论wl如何。健康、自然内容和道德问题成为详细标签参与的关键驱动因素，而那些由熟悉度驱动的标签参与度较低（实用读者）。中度读者的参与度处于中等水平，他们是组内唯一表现出与WLs相关的购买意愿降低的人。总之，WLs的有效性似乎取决于个人标签阅读概况和产品背景之间的相互作用，在挑战特定的积极驱动因素时发挥最有效的作用，而不是作为普遍的威慑。

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引用次数: 0

A novel dual-mode sensor based on green-synthesized AuNPs and natural nitrogen-doped CQDs for tobramycin detection: enhanced sensitivity and specificity 基于绿色合成AuNPs和天然氮掺杂CQDs的新型妥布霉素检测双模传感器：提高灵敏度和特异性

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-28 DOI: 10.1016/j.foodres.2026.118509

Qiang Li, Rui-ling Yin, Xing-yi Yang, Yi-xin Xu, Yan-bing Leng, Xin Liu

A novel and environmentally sustainable dual-mode sensing platform was developed for highly sensitive and selective detection of TOB, offering a portable and visually interpretable analytical system. This approach was realized through the synthesis of nanomaterials from natural waste resources (crude beehives and silkworm cocoons) and their integration with smartphone-based technology. Comprehensive characterization revealed that the synthesized gold nanoparticles (AuNPs) were spherical, with an average diameter of 9.71 ± 1.43 nm, and surface-enriched with oxygen-containing functional groups. The nitrogen-doped carbon (N-CQDs) exhibited a spherical morphology with an average size of 3.07 nm and were abundant in oxygen- and nitrogen-containing functional groups, particularly pyrrolic nitrogen, which contributed to their stronger fluorescence emission. The proposed sensor demonstrated excellent analytical performance as follows: the fluorescence-based method achieved a limit of detection (LOD) of 39.18 ng·mL⁻¹ and a limit of quantification (LOQ) of 130.58 ng·mL⁻¹, while the smartphone-integrated colorimetric method yielded an LOD of 50.41 ng·mL⁻¹ and an LOQ of 168.04 ng·mL⁻¹. The platform was successfully applied to detect TOB in real milk and water samples, achieving recovery rates ranging from 82.28% to 110.40%, with relative standard deviation (RSD) values below 8.77%, thereby confirming its accuracy and precision. Overall, the newly developed dual-mode sensor based on AuNPs/N-CQDs coupled with a smartphone interface, provides a rapid, user-friendly, and robust solution for on-site monitoring of TOB, demonstrating great potential for applications in food safety and environmental surveillance.

开发了一种新型的环境可持续的双模传感平台，用于高灵敏度和选择性的TOB检测，提供了一个便携式和视觉可解释的分析系统。这种方法是通过从自然废物资源（粗蜂巢和蚕茧）合成纳米材料并将其与基于智能手机的技术相结合来实现的。综合表征表明，合成的金纳米颗粒呈球形，平均直径为9.71±1.43 nm，表面富集了含氧官能团。氮掺杂碳（N-CQDs）呈球形，平均尺寸为3.07 nm，含有丰富的含氧和含氮官能团，特别是吡啶氮，这使得它们具有更强的荧光发射能力。该传感器具有良好的分析性能，荧光法的检测限为39.18 ng·mL−1，定量限为130.58 ng·mL−1，而智能手机集成比色法的检测限为50.41 ng·mL−1，定量限为168.04 ng·mL−1。该平台成功应用于牛奶和水样中TOB的检测，回收率在82.28% ~ 110.40%之间，相对标准偏差（RSD）值在8.77%以下，验证了该平台的准确性和精密度。总体而言，新开发的基于AuNPs/N-CQDs的双模传感器与智能手机接口相结合，为TOB的现场监测提供了快速，用户友好且强大的解决方案，在食品安全和环境监测中显示出巨大的应用潜力。

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引用次数: 0

Plastein reaction with exogenous tryptophan addition as a promissing strategy to enhance the bioactivity and digestive stability of chicken peptides 添加外源色氨酸的Plastein反应是提高鸡肽的生物活性和消化稳定性的一种有希望的策略

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-27 DOI: 10.1016/j.foodres.2026.118508

Jie Xiao , Hujiaan Zeng , Yongqi Xiao , Jie Gao , Xiang-Guang Li , Tao Hou , Chuqiao Xiao

Instability during gastrointestinal digestion is one of the key factors that limiting further application of bioactive peptides. Plastein reaction is considered an effective strategy to enhance the bioactivity and digestive of peptides, especially introducing specific amino acid with favorable activity. In this study, chicken peptides (CP) were subjected to plastein reaction with exogenous Trp addition, aiming to improve the bioactivity and digestive stability. Results showed that, after Alcalase-catalyzed plastein reaction with 5% Trp addition, the ADH-stabilizing activity and ABTS radical scavenging activity of CP increased to 134.68 ± 0.64% and 241.10 ± 2.95%, compared with non-reacted CP. Moreover, the plastein reaction product exhibited higher activity than CP after simulated gastrointestinal digestion, indicating the improved digestive stability. Peptidomics analysis resulted in 64 potential bioactive peptides with strong hydrogen-bonding and hydrophobic capacities among the 1711 identified peptides,including 6 newly generated Trp-containing peptides (LWG, TLW, VVWF, WAF, WLL, and WTL). Analysis of the correlations among surface structure, secondary structure, driving forces, and peptidome revealed that hydrolysis, condensation, and transpeptidation during plastein reaction could lead to the generation of Trp-containing peptides and other peptides with strong hydrogen-bonding and hydrophobic interaction potential, driving the formation of more stable β-sheet structure in CP, thereby improving both bioactivity and digestive stability. The results obtained indicated that plastein reaction with Trp addition can enhance the ADH-stabilizing activity, antioxidant capacity, and digestive stability of chicken peptides, offering a promising strategy for producing more bioactive and stable peptides preventing against alcoholic liver injury.

胃肠道消化过程中的不稳定性是限制生物活性肽进一步应用的关键因素之一。Plastein反应被认为是提高多肽生物活性和消化能力的有效策略，特别是引入具有良好活性的特定氨基酸。为了提高鸡肽的生物活性和消化稳定性，本研究在外源色氨酸的基础上对鸡肽（CP）进行了plastein反应。结果表明，在alcalase催化的plastein反应中添加5%色氨酸后，CP的adh稳定活性和ABTS自由基清除活性分别比未反应的CP提高了134.68±0.64%和241.10±2.95%，且模拟胃肠道消化后的plastein反应产物活性高于CP，表明其消化稳定性得到了改善。肽组学分析结果显示，在1711个鉴定的肽中，有64个具有较强氢键和疏水能力的潜在生物活性肽，其中包括6个新生成的含trp肽（LWG、TLW、VVWF、WAF、WLL和WTL）。通过对表面结构、二级结构、驱动力与肽球的相关性分析发现，蛋白蛋白反应过程中的水解、缩合和转肽化反应可生成含trp肽和其他具有强氢键和疏水相互作用势的肽，从而驱动CP中形成更稳定的β-片结构，从而提高生物活性和消化稳定性。结果表明，添加色氨酸的plastein反应可提高鸡肽的adh稳定活性、抗氧化能力和消化稳定性，为生产更具有生物活性和稳定性的抗酒精性肝损伤肽提供了一种有希望的策略。

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引用次数: 0

Study on rheological behavior of stirred yoghurt for dysphagia patients 搅拌酸奶对吞咽困难患者流变学行为的研究

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-27 DOI: 10.1016/j.foodres.2026.118513

Qirong Dong , Jiatong Xu , Donghong Liu

For dysphagia patients, diet management is a highly effective and well-accepted therapeutic method. Stirred yoghurt is particularly suitable due to its mouthfeel, flavor, and nutritional benefits, especially its increased viscosity compared to milk. However, despite extensive research on yoghurt rheology, a comprehensive understanding of its thixotropy and yield behaviors remains limited, hindering the rational design of texture-modified foods for dysphagia management. This study first investigated the viscosity and viscoelasticity of four yoghurts with different formulas (rich-textured “Indulgent” yoghurt, Y₁; starch-containing yoghurt, Y₂; light-texture fermented yoghurt, Y₃; vitamin D-fortified yoghurt, Y₄) through steady-state shear, frequency sweep and creep-recovery tests. Then, the hysteresis loop and thixotropic recovery tests were used to determine the thixotropy of yoghurts. Yield behavior was further evaluated and compared across six methods, involving creep, stress ramps, step shear rate, steady-state shear, amplitude sweep and stress bifurcation. According to the International Dysphagia Diet Standardisation Initiative framework, Y₁, Y₂ and Y₄ were all classified as level 4. However, rheological analysis revealed that Y₂ exhibited significantly higher thixotropy and yield stress, corresponding with its higher link density as determined by confocal laser scanning microscopy. And the yield of yoghurt was a process, with Y₂ and Y₄ exhibiting brittle yield, while Y₁ and Y₃ being ductile yield. This study provides novel insights into yoghurt microstructure–rheology relationships and offers scientifically robust guidance for tailoring diets to dysphagia patients with diverse conditions.

对于吞咽困难患者，饮食管理是一种非常有效且被广泛接受的治疗方法。搅拌酸奶特别适合，因为它的口感、风味和营养价值，特别是与牛奶相比，它的粘度增加了。然而，尽管对酸奶流变学进行了广泛的研究，但对其触变性和产率行为的全面了解仍然有限，这阻碍了合理设计用于吞咽困难管理的质地改性食品。本研究首先通过稳态剪切、频率扫描和蠕变恢复试验，研究了四种不同配方酸奶（质地丰富的“宠”酸奶Y1、含淀粉酸奶Y2、质地较轻的发酵酸奶Y3、维生素d强化酸奶Y4）的粘度和粘弹性。然后，采用滞回线法和触变性恢复法测定酸奶的触变性。进一步评估和比较了六种方法的屈服行为，包括蠕变、应力斜坡、阶跃剪切速率、稳态剪切、振幅扫描和应力分岔。根据国际吞咽困难饮食标准化倡议框架，Y1， Y2和Y4都被划分为4级。然而，流变学分析表明，Y2具有更高的触变性和屈服应力，这与共聚焦激光扫描显微镜测定的更高的连接密度相对应。酸奶的产率是一个过程，Y2和Y4为脆性产率，Y1和Y3为韧性产率。这项研究为酸奶微观结构与流变学之间的关系提供了新的见解，并为不同情况的吞咽困难患者量身定制饮食提供了科学可靠的指导。

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引用次数: 0

Microbial conversion of banana pseudostem scutcher waste into xylitol using Candida tropicalis (PV544892) 利用热带念珠菌（PV544892）将香蕉假茎粉碎废弃物转化为木糖醇

IF 8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International

Pub Date : 2026-01-26 DOI: 10.1016/j.foodres.2026.118519

Paramasivam Suresh Kumar , Nayana Chathalingath , Magesh Kumar Birundha , Renga Nathan Senthil Kumar Kabilan , Rajendran Arthee

Banana pseudostem scutcher waste, an abundant yet underutilized lignocellulosic residue from banana fibre extraction, was explored as a renewable substrate for microbial xylitol production. Seventeen yeast isolates obtained from banana residues were screened, and the four isolates, Saccharomycopsis fibuligera (S1), Pichia kudriavzevii (S6), Candida tropicalis (S7) and Cyberlindnera saturnus (S15) were identified through ITS rDNA sequencing. Among these, C. tropicalis S7 exhibited strong tolerance to inhibitory compounds and efficient xylose assimilation. During fermentation, the isolate showed robust growth, reaching peak biomass at 72 h, outperforming all other strains. It also produced the highest xylitol yield (0.81 g/g), followed by S. fibuligera and P. kudriavzevii, which exceeded the control strain. Mass balance confirmed the potential production of xylitol through the microbial conversion of xylose derived from hemicellulose. Structural characterization by XRD and FTIR confirmed that the biosynthesized xylitol possessed comparable crystalline and functional profiles to commercial xylitol. This study demonstrates the technical feasibility of converting banana scutcher into xylitol and identifies C. tropicalis S7 as an effective biocatalyst. The findings provide a foundation for further process optimization studies under controlled fermentation conditions.

香蕉假茎蒸煮废渣是香蕉纤维提取过程中丰富但未充分利用的木质纤维素残渣，研究了其作为微生物生产木糖醇的可再生底物。对从香蕉残体中分离得到的17株酵母菌进行了筛选，通过ITS rDNA测序鉴定出纤维酵母菌（Saccharomycopsis fibuligera, S1）、kudriavzevii （Pichia kudriavzevii）、热带念珠菌（Candida tropicalis, S7）和土星酵母菌（Cyberlindnera saturnus, S15）。其中，C. tropical alis S7对抑制性化合物表现出较强的耐受性和木糖同化效率。在发酵过程中，分离物表现出强劲的生长，在72 h达到峰值生物量，优于所有其他菌株。木糖醇产量最高（0.81 g/g），其次是S. fibuligera和P. kudriavzevii，产量均超过对照菌株。质量平衡证实了微生物转化半纤维素木糖生产木糖醇的潜力。通过XRD和FTIR的结构表征，证实了生物合成木糖醇与商品木糖醇具有相当的晶体和功能特征。本研究证实了将香蕉蒸煮机转化为木糖醇的技术可行性，并鉴定出C. tropical alis S7是一种有效的生物催化剂。研究结果为进一步在控制发酵条件下进行工艺优化研究奠定了基础。

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引用次数: 0