Food Research International最新文献_第6页

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 : 2026-04-30 Epub 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

Beneficial effects of Ribes nigrum L. polyphenols on yogurt: Sensory quality, probiotic proliferation, pathogen inhibition and bioactivity 黑肋多酚对酸奶的有益影响：感官品质、益生菌增殖、病原菌抑制和生物活性

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-04 DOI: 10.1016/j.foodres.2026.118596

Yu Yang, Heran Liu, Meimei Zhao, Peng Guo, Jingwen Bai

Yogurt is a globally popular fermented dairy product with excellent nutritional value. Its well-documented health benefits are predominantly associated with the probiotic strains involved in the fermentation process, which play key roles in gut microbiota modulation and metabolic homeostasis regulation. Concurrently, polyphenols derived from Ribes nigrum L. (RMAP) are likewise recognized for their bioactive potential, particularly their antioxidant and antimicrobial activities. To meet growing consumer interest and demand for value-added yogurt, the polyphenols extracted from Ribes nigrum L. (RMAP) were processed into freeze-dried powder and incorporated into yogurt to develop a novel functional product. After 21 days of storage at 4 °C, the addition of RMAP (0.25% ∼ 4%, w/w) in yogurt significantly promoted the viability of probiotic lactobacilli (L. plantarum, L. casei, L. rhamnosus, and L. acidophilus), improved the sensory property, antioxidant and α-glucosidase inhibitory activities, and inhibited the biofilm formation of pathogenic bacteria (S. aureus, E. coli and Salmonella). Moreover, the incorporation of RMAP suppressed protein degradation and stabilized the structure of protein in yogurt. Especially, the yogurt with 2% RMAP displayed the superior sensory quality, physicochemical characteristics and stability. UPLC-ESI-MS analysis revealed that yogurt supplemented with RMAP contained elevated levels of antioxidant compounds, including protocatechuic acid, rutin, and hyperoside. Principal component analysis demonstrated that the microbial stability, flavor quality, antioxidant activity, and overall sensory of RMAP-fortified yogurt were closely associated with the storage time. Therefore, RMAP may be a promising supplement for the development of innovative functional dairy products with enhanced nutritional and bioactive profiles.

酸奶是一种全球流行的发酵乳制品，具有优良的营养价值。其充分证明的健康益处主要与参与发酵过程的益生菌菌株有关，益生菌菌株在肠道微生物群调节和代谢稳态调节中起关键作用。同时，来自Ribes nigrum L. （RMAP）的多酚也因其生物活性潜力而得到认可，特别是其抗氧化和抗菌活性。为了满足日益增长的消费者对高附加值酸奶的兴趣和需求，从Ribes nigrum L. （RMAP）中提取的多酚被加工成冻干粉并加入酸奶中，开发出一种新型的功能性产品。4℃保存21 d后，在酸奶中添加RMAP （0.25% ~ 4%, w/w）显著提高了益生菌乳酸菌（L. plantarum、L. casei、L. rhamnosus和L. acidophilus）的活力，提高了感官性能、抗氧化性和α-葡萄糖苷酶抑制活性，抑制了致病菌（S. aureus、E. coli和沙门氏菌）的生物膜形成。此外，RMAP的掺入抑制了蛋白质降解，稳定了酸奶中蛋白质的结构。其中，添加2% RMAP的酸奶表现出较好的感官品质、理化特性和稳定性。UPLC-ESI-MS分析显示，添加RMAP的酸奶含有较高水平的抗氧化化合物，包括原儿茶酸、芦丁和金丝桃苷。主成分分析表明，rmap强化酸奶的微生物稳定性、风味品质、抗氧化活性和整体感官与储存时间密切相关。因此，RMAP可能是开发具有增强营养和生物活性特征的创新功能性乳制品的有希望的补充。

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引用次数: 0

Development and validation of a biomimetic mastication simulator for dynamic texture evaluation for cooked rice 熟米动态质地评价仿生咀嚼模拟器的研制与验证

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-06 DOI: 10.1016/j.foodres.2026.118572

Yanyun Cao , Shixin Cai , Xianlian Li , Zihan Qin , Yumei Qin , Yuezhong Mao , Shuangni Shi , Suyun Zhang , Yong Cheng , Shiyi Tian

A biomimetic mastication simulator (BMS) was developed and integrated with a texture analyzer to reproduce key physiological features of mastication, including cyclic dental compression, saliva lubrication, and enzymatic hydrolysis. Chewing parameters were calibrated from in vivo measurements (38 cycles; 1.84 mL saliva containing 809.7 U·mL⁻¹ α-amylase and 1038.69 μg·mL⁻¹ mucin). The BMS reproduced population-level bolus properties, achieving similarity indices of 71.43% for relative and 82.14% for cumulative particle-size distributions, and comparable glucose release between in vivo and in vitro boluses (14.91 vs 12.33 mmol/L). SEM and CLSM further confirmed comparable matrix erosion and starch–protein reorganization. Instrumental dynamics aligned with oral perception, with BMS-derived hardness and adhesiveness correlating strongly with sensory time–intensity profiles (R² = 0.8617 and 0.9258, respectively). Differences in oral breakdown and dynamic texture evolution of Indica (IR), Japonica (JR), and waxy (WR) rices were investigated by the BMS. IR, with high amylose content (26.8%), maintained a compact bolus structure, exhibited the highest dynamic hardness and chewing work, fragmented more slowly, and showed limited early hydrolysis. In contrast, WR, dominated by amylopectin (69.85%) and nearly amylose-free, underwent rapid structural collapse into fine, highly porous particles, exhibited the highest adhesiveness, and released approximately 2.5-fold more glucose than IR and JR. Collectively, these results demonstrated that varietal starch constituents governed the bolus structural disintegration and starch hydrolysis during oral processing, thereby shaping dynamic texture perception. The BMS provided a quantitative framework for structure-guided design of rice and starch-based foods with targeted sensory properties and early digestive outcomes.

研究开发了一种仿生咀嚼模拟器（BMS），并将其与质地分析仪集成在一起，以重现咀嚼的关键生理特征，包括循环牙压、唾液润滑和酶水解。咀嚼参数通过体内测量校准（38个循环，1.84 mL唾液中含有809.7 U·mL−1 α-淀粉酶和1038.69 μg·mL−1粘蛋白）。BMS重现了种群水平丸的特性，相对粒径分布的相似性指数为71.43%，累积粒径分布的相似性指数为82.14%，体内和体外丸的葡萄糖释放量相似（14.91 vs 12.33 mmol/L）。SEM和CLSM进一步证实了类似的基质侵蚀和淀粉蛋白重组。仪器动力学与口腔感知一致，bms衍生的硬度和黏附性与感觉时间-强度谱密切相关（R2分别= 0.8617和0.9258）。利用BMS研究了籼稻（IR）、粳稻（JR）和糯稻（WR）三种水稻口腔破溃和动态织构演化的差异。直链淀粉含量高（26.8%）的IR保持紧凑的丸状结构，具有最高的动态硬度和咀嚼功，破碎速度较慢，早期水解有限。相比之下，以支链淀粉（69.85%）为主、几乎不含直链淀粉的WR经历了快速的结构崩塌，形成了精细的高多孔颗粒，表现出最高的黏附性，释放的葡萄糖比IR和JR多约2.5倍。这些结果表明，不同的淀粉成分在口服加工过程中控制了颗粒结构的崩解和淀粉的水解，从而形成了动态的质地感知。BMS为结构导向设计具有针对性感官特性和早期消化结果的大米和淀粉类食品提供了定量框架。

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引用次数: 0

Selenization-based nanotechnology improves the hypoglycemic and anti-osteoporotic efficacy of Rehmannia glutinosa polysaccharide 硒化纳米技术提高地黄多糖的降血糖和抗骨质疏松作用

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-02 DOI: 10.1016/j.foodres.2026.118560

Yunqian Lu , Fangzhou Yang , Shuqing Chen , Xiaohuan Wang , Dengxue Yang , Yaoyao Guo , Meihua Han , Xiangtao Wang

The global prevalence of type 2 diabetes mellitus (T2DM) continues to rise, with diabetic osteoporosis (T2DOP) representing a common yet insufficiently addressed complication. In this study, we synthesized selenium-Rehmannia glutinosa polysaccharide nanoparticles (Se-RGP NPs) characterized by an average particle size of 91.35 nm, a polydispersity index (PDI) of 0.231, and a spherical morphology. The Se-RGP NPs exhibited excellent stability during storage and in physiological media, displaying greater inhibitory activity against α-amylase and α-glucosidase than free RGP. Compared with free RGP, Se-RGP NPs demonstrated significantly enhanced cellular uptake, improved capacity to scavenge intracellular reactive oxygen species (ROS), stabilized mitochondrial membrane potential (MMP), and restored mitochondrial function in insulin-resistant (IR) cell models, along with markedly increased oral bioavailability. In streptozotocin (STZ)-induced T2DM mice complicated with osteoporosis, administration of 10 mg/kg of Se-RGP NPs achieved a hypoglycemic efficacy equivalent to that of 80 mg/kg of free RGP. At doses of 20 and 30 mg/kg, Se-RGP NPs further reduced blood glucose levels, repaired pancreatic islets, improved blood lipid profiles, and ameliorated bone microstructure. No significant side effects were observed during treatment with Se-RGP NPs. The improved therapeutic efficacy of RGP was attributed to both improved oral absorption facilitated by nanotechnology and the synergistic actions of selenium. Selenization of nanoparticles offers a novel strategy to enhance the therapeutic potential of bioactive polysaccharides such as RGP in managing diseases associated with excessive ROS activation.

2型糖尿病（T2DM）的全球患病率持续上升，其中糖尿病性骨质疏松症（T2DOP）是一种常见但尚未得到充分解决的并发症。在本研究中，我们合成了硒-地黄多糖纳米粒子（Se-RGP NPs），其平均粒径为91.35 nm，多分散指数（PDI）为0.231，形貌为球形。Se-RGP NPs在贮藏和生理培养基中表现出良好的稳定性，对α-淀粉酶和α-葡萄糖苷酶的抑制活性高于游离RGP。与游离RGP相比，Se-RGP NPs在胰岛素抵抗（IR）细胞模型中表现出显著增强细胞摄取，提高细胞内活性氧（ROS）清除能力，稳定线粒体膜电位（MMP），恢复线粒体功能，并显着提高口服生物利用度。在链脲佐菌素（STZ）诱导的T2DM合并骨质疏松小鼠中，给予10 mg/kg Se-RGP NPs的降糖效果相当于80 mg/kg游离RGP。在20和30 mg/kg剂量下，Se-RGP NPs进一步降低血糖水平，修复胰岛，改善血脂谱，改善骨微观结构。在使用Se-RGP NPs治疗期间未观察到明显的副作用。RGP治疗效果的提高是由于纳米技术促进了口服吸收和硒的协同作用。硒化纳米颗粒提供了一种新的策略来增强生物活性多糖的治疗潜力，如RGP，用于管理与过度ROS激活相关的疾病。

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引用次数: 0

A novel antioxidant peptide DD12 (DWPDARGIWHND) derived from dry cured ham alleviates H2O2-induced oxidative damage via the Keap1-Nrf2-ARE pathway 从干腌火腿中提取的一种新型抗氧化肽DD12 （DWPDARGIWHND）可通过Keap1-Nrf2-ARE途径减轻h2o2诱导的氧化损伤

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-01-30 DOI: 10.1016/j.foodres.2026.118404

Ying-dao Nan , Si-qi Chen , Guan-hao Li , Ting-yu Li , Bai-de Mu , Juan Wang , Jian Feng , Hong-mei Li , Chun-xiang Piao

This study investigated the antioxidant mechanism of the dry-cured ham-derived peptide DD12 and its regulatory effect on the Keap1-Nrf2-ARE signaling pathway. Network pharmacological analysis showed that DD12 was associated with multiple antioxidant targets, and KEGG analysis revealed that it may regulate 112 signaling pathways, especially the Keap1-Nrf2 pathway. PPI network analysis identified five key targets, and molecular docking demonstrated that DD12 binds to NFE2L2 with high affinity. Luciferase reporter gene analysis confirmed that DD12 activated the ARE. Moreover, DD12 elevated SOD, CAT, and GSH-Px activities, and MDA and ROS levels were reduced by 54.46% and 67.39%, respectively in H₂O₂-induced Caco-2 cells. Western blot analysis demonstrated that DD12 promotes Nrf2 nuclear translocation and increased Nrf2, NQO1, HO-1, and decreased Keap1 mRNA and protein expression, indicating that DD12 inhibited H₂O₂-induced oxidative damage. Thus, DD12 acts as a potential antioxidant by activating the Keap1-Nrf2-ARE pathway.

本研究探讨了干腌火腿衍生肽DD12的抗氧化机制及其对Keap1-Nrf2-ARE信号通路的调控作用。网络药理学分析显示DD12与多个抗氧化靶点相关，KEGG分析显示其可能调控112条信号通路，尤其是Keap1-Nrf2通路。PPI网络分析确定了5个关键靶点，分子对接表明DD12与NFE2L2具有高亲和力。荧光素酶报告基因分析证实DD12激活了ARE。此外，DD12使h2o2诱导的Caco-2细胞SOD、CAT和GSH-Px活性升高，MDA和ROS水平分别降低54.46%和67.39%。Western blot分析显示，DD12促进Nrf2核易位，增加Nrf2、NQO1、HO-1的表达，降低Keap1 mRNA和蛋白的表达，表明DD12抑制h2o2诱导的氧化损伤。因此，DD12通过激活Keap1-Nrf2-ARE通路作为潜在的抗氧化剂。

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引用次数: 0

Computational design of a highly active and stable alkaline pectate lyase: Unraveling the molecular mechanisms for superior performance 一个高活性和稳定的碱性果胶裂解酶的计算设计：揭示优越性能的分子机制

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-08 DOI: 10.1016/j.foodres.2026.118552

Mei Zhao , Haoyang Li , Jiaojiao Chen , Xiaohao Zhang , Xiaohong Pan , Lei Sun , Liang Guo , Xianghui Qi

Pectate lyases are essential for valorizing pectin-rich biomass. However, their industrial application is often limited by low stability and efficiency under harsh operational conditions. To overcome these challenges, we implemented a multifaceted computational design strategy, which integrated molecular dynamics simulations at multi-temperature (310.15 K, 343.15 K, and 363.15 K) to identify distal flexible regions. This was coupled with free energy-guided optimization of the proximal active sites, utilizing tools such as FireProt, PROSS, and HotSpot, to achieve a synergistic enhancement of enzyme properties. From an initial screening of 46 single-point mutants, the top-performing variant, D262E, was combined with S184A, resulting in the double mutant S184A/D262E. This variant demonstrated exceptional improvements in catalytic efficiency, with a 8.19-fold increase in catalytic efficiency (k_cat/K_m), a melting temperature of 80.90 °C, and a half-life of 61.74 min at 70 °C and pH 10.0. The observed stabilization was attributed to enhanced hydrophobic packing, optimized H-bond networks, and reduced solvent accessibility, all of which contribute to its robust performance under extreme conditions. When applied in fabric bioscouring, the S184A/D262E variant significantly enhanced hydrophilicity, increasing the wetting area by 1.28-fold compared to the wild-type enzyme. This performance demonstrates the variant's superior efficacy in industrial applications. This study highlights a generalizable approach for simultaneously improving both enzyme activity and stability, making it highly suitable for efficient biomass refining under demanding industrial conditions.

果胶裂解酶是使富含果胶的生物质增值所必需的。然而，在恶劣的操作条件下，它们的工业应用往往受到稳定性和效率低的限制。为了克服这些挑战，我们实施了一种多方面的计算设计策略，该策略集成了多温度（310.15 K， 343.15 K和363.15 K）下的分子动力学模拟，以确定远端柔性区域。利用FireProt、PROSS和HotSpot等工具，对近端活性位点进行自由能量引导优化，以实现酶性能的协同增强。从最初筛选的46个单点突变体中，表现最好的突变体D262E与S184A组合，产生双突变体S184A/D262E。该变体在催化效率方面表现出了显著的改善，催化效率（kcat/Km）提高了8.19倍，熔融温度为80.90℃，在70℃和pH 10.0下的半衰期为61.74 min。观察到的稳定性归因于增强的疏水填料、优化的氢键网络和降低的溶剂接近性，所有这些都有助于其在极端条件下的稳定性能。当应用于织物生物洗涤时，S184A/D262E变体显著增强了亲水性，与野生型酶相比，润湿面积增加了1.28倍。这一性能证明了该变体在工业应用中的优越功效。这项研究强调了一种同时提高酶活性和稳定性的通用方法，使其非常适合在苛刻的工业条件下进行高效生物质精炼。

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引用次数: 0

Functional evaluation of a Staphylococcus vitulinus protease: Biochemical properties, structural adaptation, and application in myofibrillar proteins 一种葡萄球菌蛋白酶的功能评价：生化特性、结构适应及在肌原纤维蛋白中的应用

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-05 DOI: 10.1016/j.foodres.2026.118603

Yuhang Fan, Qian Chen, Qian Liu, Hui Wang, Fangda Sun, Baohua Kong

An extracellular protease was obtained from Staphylococcus vitulinus and exhibited optimal activity at pH 8.0 and 50 °C. Mn²⁺ (10 mmol/L) significantly enhanced its activity, while Zn²⁺, Cu²⁺, Fe²⁺, and Fe³⁺ exhibited inhibitory effects (P < 0.05). The K_m and V_max values of the protease were 9.67 mg/mL and 27.5 U/mL·min, respectively, and the E_a was 16.5 kJ/mol. The protease from S. vitulinus exhibited ΔH* of 13.94 kJ/mol, ΔG* of 39.18 kJ/mol, and ΔS* of −70.9 J/(mol·K). Fluorescence and ultraviolet spectroscopic analyses demonstrated that variations in pH and temperature altered protease activity by affecting its tertiary structure, which is primarily associated with tyrosine and tryptophan residues. At the secondary structure level, the decline in protease activity was associated with the decrease in α-helices and β-sheets as well as the increase in random coils. Proteolysis catalyzed by S. vitulinus protease resulted in a significant increase in the degree of hydrolysis, solubility, and peptide concentration of myofibrillar proteins (MPs) (P < 0.05), with the highest hydrolysis rate observed within 0–30 min. Both the variety and content of free amino acids increased with the extension of hydrolysis time (P < 0.05). Protease treatment promoted the formation of volatile compounds derived from MPs, including alcohols, esters, aldehydes, acids, and ketones. Six volatile compounds with variable importance in projection values greater than 1 were selected. This study aimed to develop a protease with excellent proteolytic capacity and flavor-enhancing efficacy, and to elucidate its underlying mechanism from the perspective of amino acid metabolic pathways.

从白葡萄球菌中获得了一种胞外蛋白酶，在pH 8.0和50°C条件下表现出最佳活性。Mn2+ (10 mmol/L)显著增强其活性，而Zn2+、Cu2+、Fe2+和Fe3+则表现出抑制作用（P < 0.05）。蛋白酶的Km和Vmax分别为9.67 mg/mL和27.5 U/mL·min， Ea为16.5 kJ/mol。产自S. vitulinus的蛋白酶ΔH*为13.94 kJ/mol， ΔG*为39.18 kJ/mol， ΔS*为−70.9 J/（mol·K）。荧光和紫外光谱分析表明，pH和温度的变化通过影响蛋白酶的三级结构来改变蛋白酶的活性，三级结构主要与酪氨酸和色氨酸残基有关。在二级结构水平上，蛋白酶活性的下降与α-螺旋和β-片的减少以及随机螺旋的增加有关。由S. vitulinus蛋白酶催化的蛋白水解导致肌纤维蛋白（MPs）的水解程度、溶解度和肽浓度显著增加（P < 0.05），在0-30 min内水解率最高。随着水解时间的延长，游离氨基酸的种类和含量均有所增加（P < 0.05）。蛋白酶处理促进了MPs衍生的挥发性化合物的形成，包括醇、酯、醛、酸和酮。选取了6个重要度大于1的挥发性化合物。本研究旨在开发一种具有优异的蛋白水解能力和风味增强功效的蛋白酶，并从氨基酸代谢途径的角度阐明其作用机制。

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引用次数: 0

Pea protein isolate‑sodium alginate-based plant-based meat analogue: dual crosslinking and molecular insight mechanisms 豌豆分离蛋白-海藻酸钠基植物性肉类类似物：双重交联和分子洞察机制

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-03 DOI: 10.1016/j.foodres.2026.118568

Khubaib Ali , Chang Liu , Nadia Niaz , Faizan Ul Haq , Mingze Xu , Rui Sun , Tianhao Zhu , Peipei Yin , Mangang Wu

This study focused on the formulation of plant-based meat analogues (PBMAs) composed of pea protein isolate‑sodium alginate (PPI-SA) using a combined internal gelation, enzymatic crosslinking, and freezing technique. Ethyl maltol (EM) was added as a flavoring agent along with a structural stabilizer. The maximum hardness and chewiness were observed in UC-1 (177.40 N) and C-1 (448.95 mj), respectively. The cooking loss was reduced from 21.48% (C-0) to 16.52% in flavored PBMAs, while the water holding capacity increased slightly to 72.50% (C-3) from 70.76% (C-0). The encapsulation efficiency was observed from 79.71% to 92.40%. FTIR and XRD analysis confirmed the presence of strong molecular interactions and partial disruption of crystallinity following cooking, indicating that the addition of EM has a positive effect on the PPI-SA matrix. The results of LF-NMR showed that the mobility of immobilized water in cooked samples decreased, which indicates a more compact network. The in vitro EM release was proportional to the amount added, while the digestibility ranged from 16% to 29% (SGF) and 45% to 68% (SIF). Molecular docking and MD simulation supported these results by indicating stable interaction of EM with pea globulin through hydrogen bonding, hydrophobic, and van der Waals interactions. These findings indicated that combined gelation enhanced the mechanical strength, water retention, flavor stability, and nutritional performance of PBMA, demonstrating its capacity for the development of clean-label meat analogues with higher quality.

本研究的重点是利用内凝胶、酶交联和冷冻技术，制备由豌豆分离蛋白-海藻酸钠（PPI-SA）组成的植物性肉类似物（PBMAs）。加入乙基麦芽醇（EM）作为调味剂和结构稳定剂。UC-1 （177.40 N）和C-1 （448.95 mj）的硬度和嚼劲最大。加味pbma的蒸煮损失从21.48% （C-0）降低到16.52%，持水量从70.76% （C-0）略微增加到72.50% （C-3）。包封率为79.71% ~ 92.40%。FTIR和XRD分析证实了蒸煮后存在强分子相互作用和部分结晶度破坏，表明EM的加入对PPI-SA基体有积极的影响。LF-NMR结果表明，在煮熟的样品中，固定化水的迁移率降低，表明网络更加紧密。体外EM释放量与添加量成正比，消化率为16% ~ 29% （SGF）和45% ~ 68% （SIF）。分子对接和MD模拟支持了这些结果，表明EM与豌豆球蛋白通过氢键、疏水和范德华相互作用稳定地相互作用。这些结果表明，复合凝胶增强了PBMA的机械强度、保水性、风味稳定性和营养性能，表明其能够开发出更高质量的清洁标签肉类类似物。

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引用次数: 0

Light-driven dual-mode antibacterial composite based on chitosan, hollow carbon matrix, and fucoxanthin for preserving Undaria pinnatifida. 壳聚糖、中空碳基和岩藻黄素的光驱动双模抗菌复合材料对裙带菜的保护。

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-07 DOI: 10.1016/j.foodres.2026.118545

Kailing Sun, Shan Jiang, Zhipeng Wang, Yu Liu, Yingzhen Wang, Yujiao Wang, Hang Qi

Aiming at the microbial spoilage issue of perishable products, this study rationally designs a visible-light-driven antibacterial packaging system by incorporating hollow carbon matrix-fucoxanthin (HCM-FX) nanofillers into a chitosan (CS) matrix. The system overcomes inherent limitations of both components, achieving synergistic antimicrobial performance. Key innovations include: (i) a Z-scheme heterojunction that suppresses charge recombination and extends visible-light absorption; (ii) Enhanced carrier functionality that mitigates aqueous aggregation of FX photosensitizers; (iii) Spatially optimized bacterial inactivation was achieved through electrostatic attraction mediated by the positive charge inherent in CS and light-induced ROS generation, which collectively disrupt cellular integrity, inhibit antioxidant defenses and degrading DNA, enabling 99% sterilization within 30 min under visible light irradiation. The engineered CS-HCM-FX film extends the shelf-life of Undaria pinnatifida stipes by 2.5 times to 15 days. Biocompatibility is confirmed by low hemolysis (<5%) and high cell viability (>80%), underpinning practical applicability. This work provides a sustainable strategy for designing light-activated antimicrobial interfaces.

针对易腐产品的微生物腐败问题，本研究通过在壳聚糖（CS）基质中加入中空碳基质-岩藻黄质（HCM-FX）纳米填料，合理设计了一种可见光驱动的抗菌包装体系。该系统克服了两种成分的固有局限性，实现了协同抗菌性能。关键创新包括：(i)抑制电荷复合和扩展可见光吸收的z -图式异质结；（ii）增强载体功能，减轻FX光敏剂的水性聚集；（iii）通过CS固有的正电荷和光诱导ROS产生介导的静电吸引，共同破坏细胞完整性，抑制抗氧化防御和降解DNA，在可见光照射下30分钟内实现99%的细菌灭活。工程CS-HCM-FX薄膜将裙带菜的保质期延长了2.5倍，达到15天。低溶血率（5%）和高细胞活力（80%）证实了生物相容性，巩固了实用性。这项工作为设计光活化抗菌界面提供了一种可持续的策略。

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引用次数: 0

Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds 江香星白酒生产数字化转型：融合风味化合物分析、机器学习识别、多轮遗传算法混合

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

Food Research International

Pub Date : 2026-04-30 Epub Date: 2026-02-08 DOI: 10.1016/j.foodres.2026.118635

Xiaotong Lyu , Qi Jiang , Kemin Linghu , Yifei Zhou , Mengqian Yu , Chunhui Wei , Liangcai Lin , Qi Zhou , Zhengshu Zhou , Cuiying Zhang

The blending of Jiangxiangxing Baijiu is achieved through the specific proportional blending of base liquors from distinct distillation rounds, characterized by significant flavor variations attributed to differing volatile and non-volatile flavor compounds. To explore digital-assisted blending methods, sensory profiles of each round were first established to identify characteristic descriptors. Flavoromics analysis was then systematically applied to determine the types, concentrations, and variation patterns of flavor compounds. An 8-sensor electronic nose was built for multi-round Jiangxiangxing Baijiu. Based on flavoromics data, two intelligent models were innovatively developed: a machine learning-based recognition model utilizing electronic nose and chromatographic data for accurate round identification, and a genetic algorithm-based optimization model incorporating a multidimensional flavor compound dataset for intelligent blending. The optimized genetic algorithm model, validated by sensory evaluation and chromatographic analysis, was selected as the superior model for Jiangxiangxing Baijiu blending, providing a scientific basis for the digital transformation of traditional blending techniques.

江香星白酒的混合是通过不同蒸馏阶段的基酒的特定比例混合而成的，其特点是由于挥发性和非挥发性风味化合物的不同而产生显著的风味变化。为了探索数字辅助混合方法，首先建立了每轮的感官轮廓来识别特征描述符。然后系统地应用风味组学分析来确定风味化合物的类型、浓度和变化模式。为多轮江湘星白酒建造了一个8传感器电子鼻。基于风味组学数据，创新开发了两种智能模型：一种是基于机器学习的识别模型，利用电子鼻和色谱数据进行准确的圆识别，另一种是基于遗传算法的优化模型，结合多维风味化合物数据进行智能混合。优化后的遗传算法模型经感官评价和色谱分析验证，被选为江香星白酒调配的优模型，为传统调配工艺的数字化改造提供了科学依据。

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引用次数: 0