LWT - Food Science and Technology最新文献

Characterization of dynamic flavor profiles in Yibin Yacai under two fermentation processes via untargeted metabolomics and flavoromics 利用非靶向代谢组学和风味组学研究宜宾芽菜在两种发酵过程中的动态风味特征

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-13 DOI: 10.1016/j.lwt.2026.119154

Long-Hua Zou , Hong-Xian Zhang , Yun-Cheng Li , Run Wang , Fan-Bing Meng

This study comprehensively characterized the dynamic flavor profiles of Yibin Yacai under traditional dry-salted (LG) and salt-fermented (YZ) processes using untargeted metabolomics and flavoromics. Non-volatile metabolites and volatile compounds were analyzed via LC-MS/MS and HS-SPME-GC × GC-TOFMS, respectively. A total of 751 metabolites and 346 volatile compounds were identified. Significant differences in metabolite profiles were observed: YZ samples showed gradual accumulation of lipids, carbohydrates, and esters, while LG samples exhibited higher levels of amino acids and key flavor compounds (e.g., 1-hexanol, furfural). Sensory evaluation revealed superior sweetness, fruitiness, and floral notes in LG6. YZ6's high fattiness may stem from lipid accumulation during salt-fermentation. Processing critically shapes sulfur compounds, decreasing in LG but accumulating in YZ due to distinct microbial activities. KEGG pathway analysis indicated divergent metabolic transformations: LG samples enriched phenylpropanoid biosynthesis and arginine/proline metabolism, while YZ samples activated shikimate-derived alkaloid and aromatic amino acid pathways. Correlation analysis highlighted strong associations between characteristic non-volatile metabolites (e.g., campesterol, 5-hydroxy-L-tryptophan) and volatile compounds (e.g., β-myrcene, D-limonene), with phenolic derivatives (4-ethylphenol) closely linked to amino acid metabolism. These findings elucidate the molecular basis of flavor formation in Yibin Yacai and provide insights for optimizing fermentation processes to enhance product quality.

本研究利用非靶向代谢组学和风味组学技术，全面表征了传统干腌（LG）和盐发酵（YZ）工艺下宜宾芽菜的动态风味特征。采用LC-MS/MS和HS-SPME-GC × GC-TOFMS分析非挥发性代谢物和挥发性化合物。共鉴定出751种代谢物和346种挥发性化合物。代谢物谱的显著差异被观察到：YZ样品显示脂质、碳水化合物和酯类逐渐积累，而LG样品显示出更高水平的氨基酸和关键风味化合物（例如，1-己醇、糠醛）。感官评价显示LG6具有优越的甜味、果味和花香。YZ6的高脂肪可能源于盐发酵过程中的脂质积累。加工对硫化合物的形成至关重要，由于不同的微生物活动，LG中硫化合物减少，而YZ中硫化合物积累。KEGG途径分析显示代谢转化存在差异：LG样品富集了苯丙类生物合成和精氨酸/脯氨酸代谢，而YZ样品激活了莽草碱衍生生物碱和芳香氨基酸途径。相关性分析强调了特征非挥发性代谢物（例如，油菜甾醇，5-羟基-l -色氨酸）和挥发性化合物（例如，β-月桂烯，d -柠檬烯）之间的强烈关联，酚类衍生物（4-乙基酚）与氨基酸代谢密切相关。这些发现阐明了宜宾芽菜风味形成的分子基础，为优化发酵工艺提高产品质量提供了依据。

{"title":"Characterization of dynamic flavor profiles in Yibin Yacai under two fermentation processes via untargeted metabolomics and flavoromics","authors":"Long-Hua Zou , Hong-Xian Zhang , Yun-Cheng Li , Run Wang , Fan-Bing Meng","doi":"10.1016/j.lwt.2026.119154","DOIUrl":"10.1016/j.lwt.2026.119154","url":null,"abstract":"<div><div>This study comprehensively characterized the dynamic flavor profiles of Yibin Yacai under traditional dry-salted (LG) and salt-fermented (YZ) processes using untargeted metabolomics and flavoromics. Non-volatile metabolites and volatile compounds were analyzed via LC-MS/MS and HS-SPME-GC × GC-TOFMS, respectively. A total of 751 metabolites and 346 volatile compounds were identified. Significant differences in metabolite profiles were observed: YZ samples showed gradual accumulation of lipids, carbohydrates, and esters, while LG samples exhibited higher levels of amino acids and key flavor compounds (e.g., 1-hexanol, furfural). Sensory evaluation revealed superior sweetness, fruitiness, and floral notes in LG6. YZ6's high fattiness may stem from lipid accumulation during salt-fermentation. Processing critically shapes sulfur compounds, decreasing in LG but accumulating in YZ due to distinct microbial activities. KEGG pathway analysis indicated divergent metabolic transformations: LG samples enriched phenylpropanoid biosynthesis and arginine/proline metabolism, while YZ samples activated shikimate-derived alkaloid and aromatic amino acid pathways. Correlation analysis highlighted strong associations between characteristic non-volatile metabolites (e.g., campesterol, 5-hydroxy-L-tryptophan) and volatile compounds (e.g., β-myrcene, D-limonene), with phenolic derivatives (4-ethylphenol) closely linked to amino acid metabolism. These findings elucidate the molecular basis of flavor formation in Yibin Yacai and provide insights for optimizing fermentation processes to enhance product quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119154"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Construction of hollow zein-chitosan encapsulated peimine-curcumin self-assembled microparticles with enhanced stability and sustained release 空心玉米壳聚糖包封培亚胺姜黄素自组装微粒子的构建及其稳定性和缓释性能

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.lwt.2026.119177

Mengna Zhang , Qinchao Zhu , Tingmei Chu , Wei Xia , Hualing Xie , Jianchang Jin , Gongshuai Song , Xichuang Guo , Jinyan Gong

Peimine (P) and curcumin (CM) possess significant bioactivities but suffer from poor water solubility, low bioavailability, and limited stability. To address these challenges, P-CM self-assembled microparticles (SMPs) were prepared via non-covalent interactions and systematically characterized. The results demonstrated that optimal self-assembly reaction conditions occurred at pH 9, 25 °C, and a P:CM molar ratio of 1:1, yielding uniform nanoparticles (284 nm, PDI = 0.202) with a zeta potential of −19.77 mV. P-CM SMPs exhibited superior antioxidant activities, with ABTS, DPPH radical scavenging activity and FRAP values of 62.69%, 34.18%, and 81.02%, respectively, as well as enhanced anti-inflammatory activity compared to their individual components. To further improve stability and control release, the P-CM SMPs were encapsulated in a hollow zein-chitosan (HZ-CH) composite, achieving high encapsulation efficiency (96.0%). HZ-CH-SMPs exhibited storage stability over time and sustained-release behavior under simulated gastrointestinal conditions. This study provides a theoretical basis for designing delivery strategies integrating molecular self-assembly and protein-polysaccharide encapsulation to overcome solubility and bioavailability limitations of bioactive compounds in functional foods.

培胺(P)和姜黄素（CM）具有显著的生物活性，但水溶性差，生物利用度低，稳定性有限。为了解决这些挑战，通过非共价相互作用制备了P-CM自组装微粒子（SMPs）并对其进行了系统表征。结果表明，最佳自组装反应条件为pH 9, 25℃，P:CM摩尔比为1:1，可制得均匀的纳米颗粒（284 nm, PDI = 0.202）， zeta电位为- 19.77 mV。P-CM SMPs具有较强的抗氧化活性，其ABTS、DPPH自由基清除率和FRAP值分别为62.69%、34.18%和81.02%，抗炎活性较其单个成分有所增强。为进一步提高P-CM SMPs的稳定性和控释效果，将其包封在空心玉米蛋白-壳聚糖（HZ-CH）复合材料中，包封率高达96.0%。HZ-CH-SMPs表现出随时间的储存稳定性和模拟胃肠道条件下的持续释放行为。该研究为设计结合分子自组装和蛋白多糖包封的递送策略，克服功能性食品中生物活性化合物的溶解度和生物利用度限制提供了理论基础。

{"title":"Construction of hollow zein-chitosan encapsulated peimine-curcumin self-assembled microparticles with enhanced stability and sustained release","authors":"Mengna Zhang , Qinchao Zhu , Tingmei Chu , Wei Xia , Hualing Xie , Jianchang Jin , Gongshuai Song , Xichuang Guo , Jinyan Gong","doi":"10.1016/j.lwt.2026.119177","DOIUrl":"10.1016/j.lwt.2026.119177","url":null,"abstract":"<div><div>Peimine (P) and curcumin (CM) possess significant bioactivities but suffer from poor water solubility, low bioavailability, and limited stability. To address these challenges, P-CM self-assembled microparticles (SMPs) were prepared via non-covalent interactions and systematically characterized. The results demonstrated that optimal self-assembly reaction conditions occurred at pH 9, 25 °C, and a P:CM molar ratio of 1:1, yielding uniform nanoparticles (284 nm, PDI = 0.202) with a zeta potential of −19.77 mV. P-CM SMPs exhibited superior antioxidant activities, with ABTS, DPPH radical scavenging activity and FRAP values of 62.69%, 34.18%, and 81.02%, respectively, as well as enhanced anti-inflammatory activity compared to their individual components. To further improve stability and control release, the P-CM SMPs were encapsulated in a hollow zein-chitosan (HZ-CH) composite, achieving high encapsulation efficiency (96.0%). HZ-CH-SMPs exhibited storage stability over time and sustained-release behavior under simulated gastrointestinal conditions. This study provides a theoretical basis for designing delivery strategies integrating molecular self-assembly and protein-polysaccharide encapsulation to overcome solubility and bioavailability limitations of bioactive compounds in functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119177"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrated metabolomics and machine learning reveal non-volatile metabolite changes in goose eggs during refrigeration 综合代谢组学和机器学习揭示了鹅蛋在冷藏过程中非挥发性代谢物的变化

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.lwt.2026.119166

Zhi Cao , Shangzhong Qi , Qiang Bao , Qi Xu , Guohong Chen , Yang Zhang

Goose eggs are an important avian food source with higher lipid and protein content than chicken or duck eggs, but their relatively high unsaturated fat level makes them more prone to oxidation and quality deterioration during storage. Although metabolomics has been widely applied in meat science, information on changes in non-volatile metabolites during the refrigerated storage of goose eggs remains limited. Using a non-targeted metabolomics approach, this study systematically characterized the dynamic metabolic profiles of goose eggs during refrigeration. Machine learning algorithms were further integrated to screen potential marker metabolites and to identify key metabolic pathways associated with goose egg spoilage. Temporal trend analysis was performed using Mfuzz clustering to characterize metabolite dynamics across different storage stages. After variance analysis, a total of 52 consistently upregulated and 47 consistently downregulated differential metabolites were identified. Pathway enrichment analysis indicated that purine metabolism, pyrimidine metabolism, and tyrosine metabolism may play central regulatory roles during the spoilage process of goose eggs. Furthermore, four potential spoilage biomarkers—3-hydroxybutanoic acid, 6-aminonicotinamide, Gly-His, and maleic acid—were identified through random forest and LASSO regression analysis. These findings elucidate the key metabolic pathways associated with protein/lipid oxidation during goose egg refrigeration and establish a metabolite signature-based prediction framework for goose egg freshness to achieve accurate identification of early-stage spoilage.

鹅蛋是一种重要的禽类食物来源，其脂肪和蛋白质含量高于鸡蛋和鸭蛋，但鹅蛋中相对较高的不饱和脂肪含量使其在储存过程中更容易氧化和品质恶化。尽管代谢组学已广泛应用于肉类科学，但关于鹅蛋冷藏过程中非挥发性代谢物变化的信息仍然有限。本研究采用非靶向代谢组学方法，系统地表征了冷藏过程中鹅蛋的动态代谢特征。进一步整合机器学习算法，筛选潜在的标记代谢物，并确定与鹅蛋腐败相关的关键代谢途径。使用Mfuzz聚类进行时间趋势分析，以表征不同储存阶段的代谢物动态。方差分析后，共鉴定出52个持续上调的差异代谢物和47个持续下调的差异代谢物。途径富集分析表明，嘌呤代谢、嘧啶代谢和酪氨酸代谢可能在鹅蛋腐败过程中起核心调控作用。此外，通过随机森林和LASSO回归分析，鉴定出4种潜在的腐败生物标志物- 3-羟基丁酸、6-氨基烟酰胺、Gly-His和马来酸。这些发现阐明了与鹅蛋冷藏过程中蛋白质/脂质氧化相关的关键代谢途径，并建立了基于代谢物特征的鹅蛋新鲜度预测框架，以实现对鹅蛋早期腐败的准确识别。

{"title":"Integrated metabolomics and machine learning reveal non-volatile metabolite changes in goose eggs during refrigeration","authors":"Zhi Cao , Shangzhong Qi , Qiang Bao , Qi Xu , Guohong Chen , Yang Zhang","doi":"10.1016/j.lwt.2026.119166","DOIUrl":"10.1016/j.lwt.2026.119166","url":null,"abstract":"<div><div>Goose eggs are an important avian food source with higher lipid and protein content than chicken or duck eggs, but their relatively high unsaturated fat level makes them more prone to oxidation and quality deterioration during storage. Although metabolomics has been widely applied in meat science, information on changes in non-volatile metabolites during the refrigerated storage of goose eggs remains limited. Using a non-targeted metabolomics approach, this study systematically characterized the dynamic metabolic profiles of goose eggs during refrigeration. Machine learning algorithms were further integrated to screen potential marker metabolites and to identify key metabolic pathways associated with goose egg spoilage. Temporal trend analysis was performed using Mfuzz clustering to characterize metabolite dynamics across different storage stages. After variance analysis, a total of 52 consistently upregulated and 47 consistently downregulated differential metabolites were identified. Pathway enrichment analysis indicated that purine metabolism, pyrimidine metabolism, and tyrosine metabolism may play central regulatory roles during the spoilage process of goose eggs. Furthermore, four potential spoilage biomarkers—3-hydroxybutanoic acid, 6-aminonicotinamide, Gly-His, and maleic acid—were identified through random forest and LASSO regression analysis. These findings elucidate the key metabolic pathways associated with protein/lipid oxidation during goose egg refrigeration and establish a metabolite signature-based prediction framework for goose egg freshness to achieve accurate identification of early-stage spoilage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119166"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Regulation of the RNA chaperone protein Hfq on the spoilage of Pantoea agglomerans in vivo and vitro RNA伴侣蛋白Hfq对泛藻凝集物体内外破坏的调控作用

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.lwt.2026.119172

Xiaochen Wang , Lianxin Qi , Yuhang Ma , Yangyong Lv , Shan Wei , Fengguang Zhao , Shuaibing Zhang , Yang Lei , Yuansen Hu , Ming Huang

The RNA chaperone Hfq is a key regulatory factor in bacteria, but its specific role in foodborne spoilage bacteria regulation, particularly concerning chicken meat, is not well understood. This study investigated chicken-derived Pantoea agglomerans strain HJS002 via Hfq knockout, systematically assessing phenotypic differences between WT and ΔHfq strains. Our findings revealed that ΔHfq exhibited slower growth during the initial 8 h of exponential phase. It also showed significantly reduced extracellular protease activity, decreased protein degradation, impaired motility, and diminished swarming. Furthermore, ΔHfq had lower levels of biofilm extracellular polymers, total sugars, and eDNA than WT. Transcriptomic analysis showed Hfq absence caused differential expression of 2153 genes, notably downregulating quorum sensing genes linked to chicken spoilage and biofilm formation (e.g., phzC, crp) and core flagellar assembly genes flhD, flhC. Chicken spoilage tests showed significant colony count differences: WT caused a greater L∗ value decline. Sensory evaluation showed that after 3 days, WT had significantly lower color, odor, texture, and slipperiness scores than ΔHfq. Targeting Hfq to develop small-molecule inhibitors may offer a novel strategy for chicken spoilage prevention and control. These results suggest that Hfq, as a global regulator, may play an important role in P. agglomerans metabolism and chicken spoilage.

RNA伴侣Hfq是细菌的关键调节因子，但其在食源性腐败细菌调节中的具体作用，特别是在鸡肉中，尚不清楚。本研究通过敲除Hfq对鸡源Pantoea团聚菌HJS002进行了研究，系统地评估了WT与ΔHfq菌株之间的表型差异。我们的研究结果表明，ΔHfq在指数期的最初8小时表现出较慢的生长。细胞外蛋白酶活性显著降低，蛋白质降解减少，运动性受损，蜂群减少。此外，ΔHfq的生物膜胞外聚合物、总糖和eDNA水平低于WT。转录组学分析显示，Hfq缺失导致2153个基因的差异表达，特别是与鸡腐败和生物膜形成相关的群体感应基因（如phzC、crp）和核心鞭毛组装基因flhD、flhC的下调。鸡腐败试验显示菌落计数有显著差异：WT引起更大的L *值下降。感官评价显示，3天后，WT的颜色、气味、质地和滑度得分明显低于ΔHfq。以Hfq为靶点开发小分子抑制剂，可能为鸡肉腐败防治提供新的策略。这些结果表明，Hfq作为一个全球性的调控因子，可能在团聚假单胞菌代谢和鸡肉腐败中发挥重要作用。

{"title":"Regulation of the RNA chaperone protein Hfq on the spoilage of Pantoea agglomerans in vivo and vitro","authors":"Xiaochen Wang , Lianxin Qi , Yuhang Ma , Yangyong Lv , Shan Wei , Fengguang Zhao , Shuaibing Zhang , Yang Lei , Yuansen Hu , Ming Huang","doi":"10.1016/j.lwt.2026.119172","DOIUrl":"10.1016/j.lwt.2026.119172","url":null,"abstract":"<div><div>The RNA chaperone Hfq is a key regulatory factor in bacteria, but its specific role in foodborne spoilage bacteria regulation, particularly concerning chicken meat, is not well understood. This study investigated chicken-derived <em>Pantoea agglomerans</em> strain HJS002 via <em>Hfq</em> knockout, systematically assessing phenotypic differences between WT and Δ<em>Hfq</em> strains. Our findings revealed that Δ<em>Hfq</em> exhibited slower growth during the initial 8 h of exponential phase. It also showed significantly reduced extracellular protease activity, decreased protein degradation, impaired motility, and diminished swarming. Furthermore, Δ<em>Hfq</em> had lower levels of biofilm extracellular polymers, total sugars, and eDNA than WT. Transcriptomic analysis showed <em>Hfq</em> absence caused differential expression of 2153 genes, notably downregulating quorum sensing genes linked to chicken spoilage and biofilm formation (e.g., <em>phzC</em>, <em>crp</em>) and core flagellar assembly genes <em>flhD</em>, <em>flhC</em>. Chicken spoilage tests showed significant colony count differences: WT caused a greater <em>L∗</em> value decline. Sensory evaluation showed that after 3 days, WT had significantly lower color, odor, texture, and slipperiness scores than Δ<em>Hfq</em>. Targeting Hfq to develop small-molecule inhibitors may offer a novel strategy for chicken spoilage prevention and control. These results suggest that Hfq, as a global regulator, may play an important role in <em>P. agglomerans</em> metabolism and chicken spoilage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119172"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of fungal proteolytic enzymes on myofibrillar proteins in dry-aged beef 真菌蛋白水解酶对干熟牛肉肌原纤维蛋白的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.lwt.2026.119179

Grzegorz Ostrowski , Danuta Jaworska , Natalia Kasałka-Czarna , Magdalena Montowska , Anna Muszewska , Magdalena Płecha , Wiesław Przybylski , Krzysztof Sawicki , Łukasz Słowik , Julia Pawłowska

The role of fungi in traditional food fermentation is not fully understood. The aim of this study was to assess the enzymatic potential of a fungal biostarter isolated from dry-aged beef. We have applied a multi-omics approach, i.e. combined the analysis of genomic and transcriptomic data with the observation of protein degradation patterns in the fungus-inoculated meat. Thanks to this, it was possible to pinpoint the enzymes produced by the fungus responsible for the changes occurring during dry-ageing. By comparing samples of meat inoculated with the fungal biostarter and those without, we were able to establish the effect of fungal enzymes on meat protein composition. The presence of the fungus on meat increased the relative amount of selected low-molecular-weight proteins (i.e.113.9 kDa, 103.5 kDa, and 18.9 kDa). We believe this change may be caused by fungal endopeptidase activity. Additionally, results of transcriptome analysis indicate that several aspartic endopeptidases were expressed by the fungus. The identified enzymes have a similar structure to the aspartic peptidases used as microbial rennets. Overall, the changes caused by the fungus during dry-ageing seem to be linked to the activity of released aspartic endopeptidases.

真菌在传统食品发酵中的作用尚不完全清楚。本研究的目的是评估从干熟牛肉中分离的真菌生物发酵剂的酶促潜力。我们应用了多组学方法，即将基因组和转录组学数据的分析与真菌接种肉中蛋白质降解模式的观察相结合。由于这一点，有可能查明真菌产生的酶在干老化过程中发生的变化。通过比较接种真菌生物发酵剂和未接种真菌生物发酵剂的肉类样品，我们能够确定真菌酶对肉类蛋白质组成的影响。肉上真菌的存在增加了选定的低分子量蛋白质的相对数量（即113.9 kDa， 103.5 kDa和18.9 kDa）。我们认为这种变化可能是由真菌内多肽酶活性引起的。此外，转录组分析结果表明，该真菌表达了几种天冬氨酸内肽酶。所鉴定的酶具有与用作微生物凝血酶的天冬氨酸肽酶相似的结构。总的来说，真菌在干老化过程中引起的变化似乎与释放的天冬氨酸内肽酶的活性有关。

{"title":"The effect of fungal proteolytic enzymes on myofibrillar proteins in dry-aged beef","authors":"Grzegorz Ostrowski , Danuta Jaworska , Natalia Kasałka-Czarna , Magdalena Montowska , Anna Muszewska , Magdalena Płecha , Wiesław Przybylski , Krzysztof Sawicki , Łukasz Słowik , Julia Pawłowska","doi":"10.1016/j.lwt.2026.119179","DOIUrl":"10.1016/j.lwt.2026.119179","url":null,"abstract":"<div><div>The role of fungi in traditional food fermentation is not fully understood. The aim of this study was to assess the enzymatic potential of a fungal biostarter isolated from dry-aged beef. We have applied a multi-omics approach, i.e. combined the analysis of genomic and transcriptomic data with the observation of protein degradation patterns in the fungus-inoculated meat. Thanks to this, it was possible to pinpoint the enzymes produced by the fungus responsible for the changes occurring during dry-ageing. By comparing samples of meat inoculated with the fungal biostarter and those without, we were able to establish the effect of fungal enzymes on meat protein composition. The presence of the fungus on meat increased the relative amount of selected low-molecular-weight proteins (i.e.113.9 kDa, 103.5 kDa, and 18.9 kDa). We believe this change may be caused by fungal endopeptidase activity. Additionally, results of transcriptome analysis indicate that several aspartic endopeptidases were expressed by the fungus. The identified enzymes have a similar structure to the aspartic peptidases used as microbial rennets. Overall, the changes caused by the fungus during dry-ageing seem to be linked to the activity of released aspartic endopeptidases.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119179"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cold storage, hot spots: Household refrigerators as under-recognized hubs of microbial diversity 冷藏，热点：家用冰箱作为微生物多样性未被充分认识的中心

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.lwt.2026.119119

Moritz Hartmann , Monika Dzieciol , Cameron R. Strachan , Narciso M. Quijada , Evelyne Selberherr

Household refrigerators are indispensable for food storage but also serve as reservoirs for diverse microbial communities, including potential pathogens. International guidelines recommend storage below 5 °C but give little guidance on domestic refrigerator hygiene. This study investigates how temperature and hygiene shape microbial burden, antimicrobial resistance, and community structure in domestic refrigerators using shotgun metagenomic sequencing at species-level resolution. Swabs from 45 refrigerators revealed substantial diversity, with Acinetobacter, Pseudomonas, and Staphylococcus as dominant genera. Only 38% of refrigerators maintained temperatures below 5 °C, while 24% exceeded 7 °C. Cleaning frequency was the key factor associated with bacterial cell equivalents (BCE) and diversity, with high loads linked to infrequent cleaning. Pathogenic species, including Bacillus cereus and Staphylococcus aureus, were detected in 60% of refrigerators; Listeria monocytogenes and Yersinia intermedia occurred sporadically. Resistome analysis identified antimicrobial resistance genes (AMRG), including blaOXA variants, particularly in older appliances, indicating a potential domestic reservoir of resistance. The findings underscore the need for clearer household recommendations on refrigerator hygiene and temperature control, and advance our understanding of the microbial communities occuring in household refrigerators and its implications for consumer health, thereby contributing to improved domestic food safety.

家用冰箱不仅是储存食物不可或缺的工具，也是多种微生物群落（包括潜在病原体）的储存库。国际准则建议储存在5°C以下，但对国内冰箱卫生几乎没有指导。本研究利用鸟枪宏基因组测序技术在物种水平上研究了温度和卫生如何影响家用冰箱中的微生物负担、抗菌素耐药性和群落结构。来自45个冰箱的棉签显示了大量的多样性，不动杆菌、假单胞菌和葡萄球菌是优势属。只有38%的冰箱保持在5°C以下，而24%超过7°C。清洁频率是与细菌细胞当量（BCE）和多样性相关的关键因素，高负荷与不频繁的清洁有关。60%的冰箱检出蜡样芽孢杆菌和金黄色葡萄球菌等致病菌；偶有单核增生李斯特菌和中间耶尔森菌。抗性组分析确定了抗菌素耐药基因（AMRG），包括blaOXA变体，特别是在较旧的器具中，表明国内存在潜在的耐药库。这些发现强调了对冰箱卫生和温度控制提出更明确的家庭建议的必要性，并促进了我们对家用冰箱中微生物群落及其对消费者健康的影响的理解，从而有助于改善家庭食品安全。

{"title":"Cold storage, hot spots: Household refrigerators as under-recognized hubs of microbial diversity","authors":"Moritz Hartmann , Monika Dzieciol , Cameron R. Strachan , Narciso M. Quijada , Evelyne Selberherr","doi":"10.1016/j.lwt.2026.119119","DOIUrl":"10.1016/j.lwt.2026.119119","url":null,"abstract":"<div><div>Household refrigerators are indispensable for food storage but also serve as reservoirs for diverse microbial communities, including potential pathogens. International guidelines recommend storage below 5 °C but give little guidance on domestic refrigerator hygiene. This study investigates how temperature and hygiene shape microbial burden, antimicrobial resistance, and community structure in domestic refrigerators using shotgun metagenomic sequencing at species-level resolution. Swabs from 45 refrigerators revealed substantial diversity, with <em>Acinetobacter</em>, <em>Pseudomonas,</em> and <em>Staphylococcus</em> as dominant genera. Only 38% of refrigerators maintained temperatures below 5 °C, while 24% exceeded 7 °C. Cleaning frequency was the key factor associated with bacterial cell equivalents (BCE) and diversity, with high loads linked to infrequent cleaning. Pathogenic species, including <em>Bacillus cereus</em> and <em>Staphylococcus aureus</em>, were detected in 60% of refrigerators; <em>Listeria monocytogenes</em> and <em>Yersinia intermedia</em> occurred sporadically. Resistome analysis identified antimicrobial resistance genes (AMRG), including blaOXA variants, particularly in older appliances, indicating a potential domestic reservoir of resistance. The findings underscore the need for clearer household recommendations on refrigerator hygiene and temperature control, and advance our understanding of the microbial communities occuring in household refrigerators and its implications for consumer health, thereby contributing to improved domestic food safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119119"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modeling the impact of packaging and storage on garlic powder stability: A multi-parameter kinetic approach for shelf-life prediction 包装和储存对大蒜粉稳定性影响的建模：一种多参数保质期预测动力学方法

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.lwt.2026.119167

Nguyen Hong Khoi Nguyen , Nam Quoc Tran , Thao Ngoc Thanh Vo , Truc Thanh Tran , Tram Thi Ngoc Ho

Garlic powder is highly hygroscopic and susceptible to bioactive degradation, posing significant challenges to its storage stability. This study evaluated the protective efficacy of polyethylene/aluminum (PE/Al) and polyethylene terephthalate (PET) packaging under four environmental conditions (20 °C/50% RH, 35 °C/70% RH, 45 °C/25% RH, and 55 °C/15% RH). The results indicated that high-barrier PE/Al packaging significantly inhibited quality degradation compared to PET, identifying 20 °C/50% RH as the optimal storage condition. The Weibull model provided the best fit for describing the deterioration kinetics. Furthermore, an integrated quality index was developed to predict shelf life by simultaneously assessing moisture absorption and bioactive retention. These findings provide a valuable kinetic dataset and a robust framework for optimizing packaging design and the garlic powder supply chain.

大蒜粉吸湿性强，易发生生物活性降解，对其贮存稳定性提出了重大挑战。本研究评估了聚乙烯/铝（PE/Al）和聚对苯二甲酸乙二醇酯（PET）包装在四种环境条件下（20°C/50% RH、35°C/70% RH、45°C/25% RH和55°C/15% RH）的保护效果。结果表明，与PET相比，高阻隔PE/Al包装明显抑制了品质降解，确定20°C/50% RH为最佳储存条件。威布尔模型最适合描述变质动力学。此外，还开发了一个综合质量指标，通过同时评估吸湿性和生物活性保留率来预测货架期。这些发现为优化包装设计和大蒜粉供应链提供了一个有价值的动力学数据集和一个强大的框架。

引用次数: 0

Synergistic effects of dual-frequency ultrasound on Stropharia rugosoannulata protein extraction: Mechanism unraveled through proteomics and physicochemical properties 双频超声对牛蒡蛋白提取的协同作用：通过蛋白质组学和理化性质揭示机理

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.lwt.2026.119184

Wen Li, Wanchao Chen, Zhong Zhang, Di Wu, Peng Liu, Yan Yang

Although dual-frequency ultrasound (DFU) shows promise in overcoming the limitations caused by localized intense cavitation in single-frequency ultrasound (SFU), its efficiency-enhancing mechanism in mushroom protein extraction, particularly the underlying molecular-level mechanisms, remains unclear. In this study, proteins were extracted from Stropharia rugosoannulata using SFU (23 kHz) and DFU (23/25, 23/28, 23/40 kHz). The synergistic effects and mechanisms of DFU were investigated through a combination of physicochemical characterization and proteomics. DFU significantly increased the protein content by over 50%, and the proteins exhibited superior thermal stability (denaturation temperature range: 134.87–136.10 °C) and a smaller particle size (240.6–443.7 nm). 727 proteins were found by proteomic analysis to be substantially more prevalent in the DFU-treated groups than in the SFU-treated groups. The proteins that were differentially expressed were mainly soluble functional proteins that were widely involved in processing genetic information, central carbon metabolism, and amino acid metabolism. This indicates that DFU achieves a synergistic enhancement effect by efficiently releasing the intracellular core functional proteome while concurrently altering protein structures to suppress molecular aggregation. This study deepens the understanding of the DFU mechanism at the molecular level and provides a theoretical foundation for its application in the sustainable production of high-quality alternative proteins.

尽管双频超声（DFU）有望克服单频超声（SFU）局部强空化引起的局限性，但其在蘑菇蛋白提取中的效率增强机制，特别是潜在的分子水平机制尚不清楚。本研究采用SFU （23 kHz）和DFU （23/ 25,23 / 28,23 /40 kHz）分别提取牛环Stropharia rugosoannulata蛋白。通过理化特性和蛋白质组学相结合的方法研究了DFU的协同作用及其机制。DFU使蛋白质含量显著提高50%以上，且蛋白质具有较好的热稳定性（变性温度范围：134.87 ~ 136.10℃）和较小的粒径（240.6 ~ 443.7 nm）。通过蛋白质组学分析发现，727种蛋白质在dfu治疗组中比在sfu治疗组中普遍存在。差异表达蛋白主要为可溶性功能蛋白，广泛参与遗传信息加工、中心碳代谢和氨基酸代谢。这表明DFU通过有效释放细胞内核心功能蛋白质组，同时改变蛋白质结构以抑制分子聚集，从而实现协同增强效应。本研究在分子水平上加深了对DFU机制的认识，为其在高质量替代蛋白可持续生产中的应用提供了理论基础。

{"title":"Synergistic effects of dual-frequency ultrasound on Stropharia rugosoannulata protein extraction: Mechanism unraveled through proteomics and physicochemical properties","authors":"Wen Li, Wanchao Chen, Zhong Zhang, Di Wu, Peng Liu, Yan Yang","doi":"10.1016/j.lwt.2026.119184","DOIUrl":"10.1016/j.lwt.2026.119184","url":null,"abstract":"<div><div>Although dual-frequency ultrasound (DFU) shows promise in overcoming the limitations caused by localized intense cavitation in single-frequency ultrasound (SFU), its efficiency-enhancing mechanism in mushroom protein extraction, particularly the underlying molecular-level mechanisms, remains unclear. In this study, proteins were extracted from <em>Stropharia rugosoannulata</em> using SFU (23 kHz) and DFU (23/25, 23/28, 23/40 kHz). The synergistic effects and mechanisms of DFU were investigated through a combination of physicochemical characterization and proteomics. DFU significantly increased the protein content by over 50%, and the proteins exhibited superior thermal stability (denaturation temperature range: 134.87–136.10 °C) and a smaller particle size (240.6–443.7 nm). 727 proteins were found by proteomic analysis to be substantially more prevalent in the DFU-treated groups than in the SFU-treated groups. The proteins that were differentially expressed were mainly soluble functional proteins that were widely involved in processing genetic information, central carbon metabolism, and amino acid metabolism. This indicates that DFU achieves a synergistic enhancement effect by efficiently releasing the intracellular core functional proteome while concurrently altering protein structures to suppress molecular aggregation. This study deepens the understanding of the DFU mechanism at the molecular level and provides a theoretical foundation for its application in the sustainable production of high-quality alternative proteins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119184"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Freeze-thaw stability of oat protein isolate gels: Effect of pH and gelation methods 燕麦分离蛋白凝胶的冻融稳定性：pH值和凝胶方法的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-26 DOI: 10.1016/j.lwt.2026.119201

Hongrui Sun , Xiangying Liu , Jialin Zhang , Jieying Fan , Ziqing Liu , Yue Meng , Yanping Chi , Zhiqiang Yang , Xianpeng Zeng , Lining Kang , Guochuan Jiang

To elucidate the relationships among pH, gelation mechanisms, and freeze-thaw stability, a comparative study was conducted on heat- and transglutaminase (TGase)-induced oat protein isolate gels over a pH range of 5.0–9.0. Freeze-thaw cycles induced structural deterioration, evidenced by enlarged pores and increased hardness. The results demonstrated that pH strongly affects protein structural organization. As pH increased, gels visually transitioned from opaque, white, granular forms to more translucent, brown, chain-like structures. SEM and CLSM observations revealed progressive microstructural changes, with network density increasing substantially at higher pH values. Comparative analysis indicated that gels formed at pH 8.0–9.0 exhibited superior molecular characteristics, including increased surface hydrophobicity (H₀), enhanced disulfide bond formation, more ordered secondary structures, and more stable tertiary conformations, relative to gels formed at pH 5.0–7.0. Heat-induced gels displayed maximal freeze-thaw stability at pH 8.0, whereas TGase-induced gels remained stable at both pH 8.0 and 9.0. These findings underscore the superior freeze-thaw resistance of TGase-induced gels and highlight the synergistic effects of pH regulation and gelation methods on improving oat protein isolate gel stability, providing a scientific basis for optimizing the freeze-thaw performance of oat protein isolate -based functional foods.

为了阐明pH、凝胶机制和冻融稳定性之间的关系，在5.0-9.0的pH范围内对热诱导和转谷氨酰胺酶（TGase）诱导的燕麦分离蛋白凝胶进行了比较研究。冻融循环导致结构恶化，表现为孔隙扩大和硬度增加。结果表明，pH值对蛋白质结构组织有强烈影响。随着pH值的增加，凝胶在视觉上从不透明的白色颗粒状结构转变为更半透明的棕色链状结构。SEM和CLSM观察显示，随着pH值的升高，网络密度显著增加。对比分析表明，与pH 5.0-7.0形成的凝胶相比，pH 8.0-9.0形成的凝胶具有更优越的分子特征，包括表面疏水性（H0）增强，二硫键形成增强，二级结构更有序，三级构象更稳定。热诱导凝胶在pH 8.0时表现出最大的冻融稳定性，而tgase诱导凝胶在pH 8.0和9.0时都保持稳定。这些研究结果说明了tgase诱导凝胶具有较强的抗冻性，同时也说明了pH调节和凝胶化方法对提高燕麦分离蛋白凝胶稳定性的协同作用，为优化燕麦分离蛋白功能食品的冻融性能提供了科学依据。

{"title":"Freeze-thaw stability of oat protein isolate gels: Effect of pH and gelation methods","authors":"Hongrui Sun , Xiangying Liu , Jialin Zhang , Jieying Fan , Ziqing Liu , Yue Meng , Yanping Chi , Zhiqiang Yang , Xianpeng Zeng , Lining Kang , Guochuan Jiang","doi":"10.1016/j.lwt.2026.119201","DOIUrl":"10.1016/j.lwt.2026.119201","url":null,"abstract":"<div><div>To elucidate the relationships among pH, gelation mechanisms, and freeze-thaw stability, a comparative study was conducted on heat- and transglutaminase (TGase)-induced oat protein isolate gels over a pH range of 5.0–9.0. Freeze-thaw cycles induced structural deterioration, evidenced by enlarged pores and increased hardness. The results demonstrated that pH strongly affects protein structural organization. As pH increased, gels visually transitioned from opaque, white, granular forms to more translucent, brown, chain-like structures. SEM and CLSM observations revealed progressive microstructural changes, with network density increasing substantially at higher pH values. Comparative analysis indicated that gels formed at pH 8.0–9.0 exhibited superior molecular characteristics, including increased surface hydrophobicity (H<sub>0</sub>), enhanced disulfide bond formation, more ordered secondary structures, and more stable tertiary conformations, relative to gels formed at pH 5.0–7.0. Heat-induced gels displayed maximal freeze-thaw stability at pH 8.0, whereas TGase-induced gels remained stable at both pH 8.0 and 9.0. These findings underscore the superior freeze-thaw resistance of TGase-induced gels and highlight the synergistic effects of pH regulation and gelation methods on improving oat protein isolate gel stability, providing a scientific basis for optimizing the freeze-thaw performance of oat protein isolate -based functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119201"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties 从淀粉的层次结构和工艺特性的角度探讨碾磨方法对小米团质量性能的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-21 DOI: 10.1016/j.lwt.2026.119187

Guanghui Wu , Danan Meng , Xudong Liu , Song Zhang , Taotao Bi , Hongwei Wang

To investigate the effects of milling methods on the quality performance of millet dumplings from the perspective of starch hierarchical structural changes, different milling methods (dry, semi-dry and wet milling) were compared. Results indicated that semidry milling millet flour had lower amount of damaged starch (3.71%) and freezable water compared with dry milling flour, but higher than wet milling. Starch granules prepared by wet milling had the highest values of lamellar ordering degree (d_c, 6.16 nm), relative crystallinity (20.6%), short-range ordered degree (0.97) and double helices (42.5%). And these ordered multi-scale structures may increase the thermostability and characteristic viscosity of starch, thus leading to a decreased water loss rate, as well as elevations in the transmittance of the soup, hardness, adhesiveness and gumminess of millet dumplings. These indicated that wet-milled millet flour with reduced content of damaged starch and highly ordered hierarchical structure may facilitate the production of dumplings with superior quality.

为了从淀粉层次结构变化的角度考察不同碾磨方式对小米饺子品质性能的影响，比较了不同碾磨方式（干法、半干法和湿法）对小米饺子品质性能的影响。结果表明：半干制小米粉的损坏淀粉（3.71%）和冻水含量低于干制小米粉，高于湿制小米粉；湿法淀粉颗粒的片层有序度（dc, 6.16 nm）、相对结晶度（20.6%）、近程有序度（0.97）和双螺旋度（42.5%）最高。这些有序的多尺度结构可以提高淀粉的热稳定性和特性粘度，从而降低失水率，提高汤圆的透光率、硬度、黏附性和胶性。综上所述，湿磨小米粉中受损淀粉含量降低，层次结构高度有序，有利于生产品质优良的饺子。

{"title":"Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties","authors":"Guanghui Wu , Danan Meng , Xudong Liu , Song Zhang , Taotao Bi , Hongwei Wang","doi":"10.1016/j.lwt.2026.119187","DOIUrl":"10.1016/j.lwt.2026.119187","url":null,"abstract":"<div><div>To investigate the effects of milling methods on the quality performance of millet dumplings from the perspective of starch hierarchical structural changes, different milling methods (dry, semi-dry and wet milling) were compared. Results indicated that semidry milling millet flour had lower amount of damaged starch (3.71%) and freezable water compared with dry milling flour, but higher than wet milling. Starch granules prepared by wet milling had the highest values of lamellar ordering degree (<em>d</em><sub>c</sub>, 6.16 nm), relative crystallinity (20.6%), short-range ordered degree (0.97) and double helices (42.5%). And these ordered multi-scale structures may increase the thermostability and characteristic viscosity of starch, thus leading to a decreased water loss rate, as well as elevations in the transmittance of the soup, hardness, adhesiveness and gumminess of millet dumplings. These indicated that wet-milled millet flour with reduced content of damaged starch and highly ordered hierarchical structure may facilitate the production of dumplings with superior quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119187"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0