LWT - Food Science and Technology最新文献_第5页

Regulating effects of beet pectin on the stability and 3D printing performance of high internal phase pickering emulsions stabilized by lactoferrin-EGCG 甜菜果胶对乳铁蛋白-EGCG 稳定的高内相挑拣乳液的稳定性和 3D 打印性能的调节作用

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-20 DOI: 10.1016/j.lwt.2024.117072

Ying Sun , Mantong Zhao , Zhongyuan Liu , Haohao Shi , Xueying Zhang , Guanghua Xia , Xuanri Shen

This study aimed to develop lactoferrin-polyphenol-polysaccharide (LF-EGCG-BP) ternary covalent complexes to improve the stability and 3D printing performance of fish oil high internal phase emulsions (HIPEs) stabilized by lactoferrin-polyphenol (LF-EGCG) binary covalent complex. The effects of beet pectin (BP) on the physicochemical properties, structure, interfacial behavior, rheological properties and stability of LF-EGCG HIPEs were investigated. Results showed that the fluorescence quenching mechanism of BP on LF-EGCG was static quenching. BP (especially at 20:1 (w/w)) efficiently improved the stability of LF-EGCG HIPEs by enhancing the mechanical property of interfacial films and network structure. After the addition of BP, the droplet size of HIPEs was reduced, lipid oxidation stability, physical stability, and multiple light scattering stability were increased. Raman spectra showed that the interaction between oil phase and aqueous phase of HIPEs was enhanced after the introduce of BP. The free fatty acids (FFA) release in HIPEs stabilized by LF-EGCG-BP was decreased. Meanwhile, BP increased the viscoelasticity, recovery and gel strength of HIPEs, giving the HIPE inks better 3D printing integrity and clarity.

本研究旨在开发乳铁蛋白-多酚-多糖（LF-EGCG-BP）三元共价复合物，以改善由乳铁蛋白-多酚（LF-EGCG）二元共价复合物稳定的鱼油高内相乳液（HIPEs）的稳定性和3D打印性能。研究了甜菜果胶（BP）对 LF-EGCG HIPE 的理化性质、结构、界面行为、流变性质和稳定性的影响。结果表明，BP 对 LF-EGCG 的荧光淬灭机制是静态淬灭。BP（尤其是 20:1 (w/w)）通过提高界面薄膜的机械性能和网络结构，有效地改善了 LF-EGCG HIPE 的稳定性。添加 BP 后，HIPE 的液滴尺寸减小，脂质氧化稳定性、物理稳定性和多重光散射稳定性均有所提高。拉曼光谱显示，引入 BP 后，HIPEs 油相和水相之间的相互作用增强。LF-EGCG-BP 稳定的 HIPE 中游离脂肪酸（FFA）的释放量减少。同时，BP 增加了 HIPE 的粘弹性、恢复性和凝胶强度，使 HIPE 油墨具有更好的 3D 打印完整性和清晰度。

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引用次数: 0

Effect and mechanism of carvacrol on putrescine production by Obesumbacterium proteus in Xinjiang sausage 香芹酚对新疆香肠中变形杆菌产生腐胺的影响及机理

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-20 DOI: 10.1016/j.lwt.2024.117079

Yu Honghong, Bai Yutong, Lu Shiling

Here, we explored the effect of carvacrol on growth, gene expression, and putrescine accumulation in O. proteus isolated from Xinjiang sausages. Scanning electron microscopy was used to analyze the cell morphology of the test bacteria. Reverse transcription real-time fluorescence quantitative polymerase chain reaction was used to analyze the gene expression of arginine decarboxylase and ornithine decarboxylase in the test bacteria at different carvacrol concentrations, and single-molecule real-time sequencing was used to identify the species composition in sausage. Moreover, relevant parameters like putrescine accumulation and microbial growth were evaluated. Results showed that the production of putrescine was not only dependent on putrescine-producing strains, but also on the expression of key genes in the putrescine production pathway. Carvacrol was found to inhibit the growth of putrescine-producing strains and decrease putrescine accumulation by releasing O. proteus content, while also reducing putrescine levels through the downregulation of arginine decarboxylase (adiA) and ornithine decarboxylase (speF) genes involved in the putrescine biosynthesis pathway. Moreover, carvacrol significantly reduced the abundance of harmful bacteria (Enterobacteria and Pseudomonas) and the putrescine content in the sausage. Consequently, adding carvacrol extracted from spices to sausages is an effective means to inhibit putrescine content.

在此，我们探讨了香芹酚对从新疆香肠中分离出的蛋白肠杆菌的生长、基因表达和腐胺积累的影响。扫描电子显微镜用于分析试验菌的细胞形态。利用反转录实时荧光定量聚合酶链反应分析了不同香芹酚浓度下试验菌中精氨酸脱羧酶和鸟氨酸脱羧酶的基因表达，并利用单分子实时测序鉴定了香肠中的菌种组成。此外，还对腐胺积累和微生物生长等相关参数进行了评估。结果表明，腐胺的产生不仅取决于产生腐胺的菌株，还取决于腐胺产生途径中关键基因的表达。研究发现，香芹酚可抑制产生腐霉利的菌株的生长，并通过释放蛋白胨含量来减少腐霉利的积累，同时还可通过下调参与腐霉利生物合成途径的精氨酸脱羧酶（adiA）和鸟氨酸脱羧酶（speF）基因来降低腐霉利的含量。此外，香芹酚还能显著降低香肠中有害细菌（肠杆菌和假单胞菌）的数量和腐胺含量。因此，在香肠中添加从香料中提取的香芹酚是抑制腐胺含量的有效方法。

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引用次数: 0

Effect of protein-phenolic acid complexes on ice cream structure and meltdown behavior 蛋白质-酚酸复合物对冰淇淋结构和融化行为的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117065

Hesti Ayuningtyas Pangastuti , Songsak Wattanachaisaereekul , Praphan Pinsirodom

This study focused on understanding the effects of protein-phenolic acid complexes on structural changes and meltdown behavior in ice cream. Three phenolic acids (4-hydroxybenzoic acid, vanillic acid, and gallic acid) at two concentrations (2 and 10 mg/g) were individually investigated. Compared to control ice cream, 2 and 10 mg/g phenolic acid increased the induction time for the first drip by 175–200% and 200–292%, respectively. Ice cream with gallic acid and vanillic acid at 10 mg/g exhibited the lowest meltdown rates compared to other treatments. Addition of phenolic acids caused reduction of ice cream pH (4.92–6.13), overrun (23.11–69.02%), consistency coefficient (9.47–175.56 Pa sⁿ), and melting enthalpy (154,320–193,330 J/kg), while increasing the apparent viscosity (478.37–8770.17 mPa s), flow behavior index (0.42–0.62), and fat globule size (2.22–10.53 μm). Fluorescence spectroscopy analysis of a model ice cream mix indicated the presence of protein-phenolic acid interactions. Microscope images of ice cream samples treated with SDS and EDTA further suggested that protein-phenolic acid interactions help create fat aggregation. These findings indicate that addition of phenolic acid to an ice cream mix affects its microstructure by generating protein-phenolic acid complexes that cause protein-mediated fat aggregation, altering the ice cream's viscosity properties and resulting in a lower meltdown rate.

本研究的重点是了解蛋白质-酚酸复合物对冰淇淋结构变化和融化行为的影响。分别研究了两种浓度（2 毫克/克和 10 毫克/克）的三种酚酸（4-羟基苯甲酸、香草酸和没食子酸）。与对照冰淇淋相比，2 毫克/克和 10 毫克/克的酚酸分别使第一次滴水的诱导时间延长了 175-200% 和 200-292%。与其他处理相比，添加 10 毫克/克没食子酸和香草酸的冰淇淋融化率最低。添加酚酸会降低冰淇淋的 pH 值（4.92-6.13）、溢出率（23.11-69.02%）、稠度系数（9.47-175.56 Pa sn）和熔化焓（154320-193330 J/kg），同时增加表观粘度（478.37-8770.17 mPa s）、流动性指数（0.42-0.62）和脂肪球大小（2.22-10.53 μm）。对冰淇淋混合模型进行的荧光光谱分析表明，蛋白质与酚酸之间存在相互作用。用 SDS 和 EDTA 处理的冰淇淋样品的显微镜图像进一步表明，蛋白质与酚酸的相互作用有助于产生脂肪聚集。这些研究结果表明，在冰淇淋混合料中添加酚酸会影响其微观结构，因为酚酸会生成蛋白质-酚酸复合物，导致蛋白质介导的脂肪聚集，从而改变冰淇淋的粘度特性，降低融化率。

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引用次数: 0

Hybrid aerogels of spirulin and whey proteins as novel cellular solids 作为新型细胞固体的螺旋藻素和乳清蛋白混合气凝胶

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117078

Lorenzo De Berardinis , Stella Plazzotta , Michele Magnan , Lara Manzocco

This work proposes a new strategy to obtain cellular solids of spirulin (SP) cells and whey protein (WP) using the aerogel production process. To this aim, aqueous suspensions containing 20 g/100g of a mixture of WP and SP in different ratios, were submitted to thermal gelation. The obtained hydrogels were characterised by an intense green colour and the typical unpleasant fishy odour of spirulin. Hydrogels were then submitted to ethanol solvent exchange and supercritical-CO₂ drying, leading to hybrid aerogels, which were analysed for physical properties (color, density, volume contraction, firmness, microstructure). The conversion of hydrogels into aerogels partially reduced their green colour. The increase in SP in the aerogel progressively decreased its firmness, so that the aerogels obtained from suspensions containing more than 10 g/100g spirulin were not able to maintain the continuity of the aerogel network. The latter was demonstrated by SEM to consist of dried WP microgels organised in a tri-dimensional architecture embedding SP cells. The aerogel obtained from 10 g/100g SP suspension, did not swell or disintegrate upon absorption of both water and oil. Sensory analysis also showed this sample to have negligible SP odour. These results open new possibilities in the development of hybrid cellular solids with neutral sensory properties, posing the basis for a new approach to the engineering of food tissue analogues.

这项研究提出了一种利用气凝胶生产工艺获得螺旋蛋白（SP）细胞和乳清蛋白（WP）细胞固体的新策略。为此，将含有 20 克/100 克不同比例 WP 和 SP 混合物的水悬浮液进行热凝胶化。获得的水凝胶呈浓绿色，并带有螺旋藻素典型的难闻腥味。然后将水凝胶进行乙醇溶剂交换和超临界二氧化碳干燥，得到混合气凝胶，并对其物理性质（颜色、密度、体积收缩、坚固性、微观结构）进行了分析。水凝胶转化为气凝胶后，其绿色部分减弱。气凝胶中 SP 的增加会逐渐降低其坚固性，因此从螺旋藻素含量超过 10 克/100 克的悬浮液中获得的气凝胶无法保持气凝胶网络的连续性。扫描电子显微镜（SEM）显示，后者由干燥的可湿性粉剂微凝胶组成，呈三维结构，嵌入了 SP 细胞。从 10 克/100 克 SP 悬浮液中获得的气凝胶在吸收水和油后不会膨胀或崩解。感官分析还表明，这种样品的 SP 气味可以忽略不计。这些结果为开发具有中性感官特性的混合细胞固体提供了新的可能性，为食品组织模拟工程的新方法奠定了基础。

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引用次数: 0

Identification and molecular mechanism of novel antioxidant peptides from squid skin protein hydrolysates: In silico and in vitro analysis

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117081

Feng Chen, He-sheng Liu, Jin-xin Yan, Qing Shi, Hua Yang, Shao-qian Cao, Xiang-yang Qi

Squid skin is rich in collagen and a high-quality source of bioactive peptides. This study aimed to identify novel antioxidant peptides derived from squid skin and to explore their potential molecular mechanism using in silico and in vitro approaches. Two novel peptides QDGFQGAH and SGDNLRFP were identified and demonstrated disparate of free radical scavenging and cytoprotective activities. Subsequent investigations exhibited that peptides were capable of reducing intracellular MDA level, and elevating the levels of antioxidant enzymes, including SOD, CAT, and GSH-Px. Furthermore, compared to the control, the expressions of Nrf2 treated with peptides were increased, while the levels of Keap1 were decreased, and the peptide QDGFQGAH showed the best activity. Molecular docking and dynamic simulations demonstrated that the peptides could form stable interactions with key residues of Keap1 by influencing the amino acid regions (Gly571-Asp589, Ala376-Cys395). Transport experiments on Caco-2 cell monolayers revealed that two novel peptides could traverse the intestinal epithelium. The findings suggest that the two peptides may be considered as potential antioxidant agents in functional foods, and provide a theoretical foundation for the extensive processing of squid skin.

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引用次数: 0

Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice 探索牛奶酸乳酒糟发酵改善酸果汁适口性的机理

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117074

Mao-Cheng Sun , Xiu-Juan Fan , Jie-Ting Wang , Feng-Shuo Yang , Liu Yang , Zhiyuan Li , Peng Fei , Tiehua Zhang , Changhui Zhao

Chokeberry is a rich source of nutrients and bioactive compounds. Nevertheless, it is not popularly consumed due to its strong astringency and bitterness. The objective of this study was to improve the palatability of chokeberry juice through fermentation with milk kefir grains (MKG). The study also sought to examine the changes in physicochemical properties, sensory scores, microbial compositions, and volatile and non-volatile compounds of chokeberry juice during MKG fermentation (0, 24 and 48 h). The results demonstrated that an increase in total phenols and total antioxidant activities (DPPH, FRAP, ABTS), and a decrease in polymeric proanthocyanidins, induced by Acetobacter, Lactobacillus and Kazachstania, led to a fermented juice (48 h) with lower astringency and bitterness compared with the non-fermented one (0 h). Furthermore, the gas chromatography-mass spectrometry (GC-MS) analysis demonstrated that the MKG fermentation led to improvements in the levels of alcohols, acids and esters, while concomitantly reducing the concentrations of benzaldehyde and methylene chloride. The LC/MS-based untargeted metabolomics analysis revealed notable increases in the relative levels of various compounds with small-molecular weights in the fermented juice, including polyphenols, organic acids and aldehydes. These findings indicate that MKG fermentation is a promising technique for enhancing the overall acceptability of chokeberry juice.

酸果蔓含有丰富的营养物质和生物活性化合物。然而，由于其强烈的涩味和苦味，人们并不普遍食用。本研究的目的是通过用牛奶酸乳酒糟（MKG）发酵来改善酸果蔓汁的适口性。本研究还试图考察在 MKG 发酵过程中（0、24 和 48 小时）酸果果汁的理化性质、感官评分、微生物组成以及挥发性和非挥发性化合物的变化。结果表明，醋酸杆菌、乳酸杆菌和卡扎克斯坦尼亚诱导的总酚和总抗氧化活性（DPPH、FRAP、ABTS）增加，聚合原花青素减少，导致发酵果汁（48 小时）的涩味和苦味低于未发酵果汁（0 小时）。此外，气相色谱-质谱（GC-MS）分析表明，MKG 发酵提高了醇、酸和酯的含量，同时降低了苯甲醛和二氯甲烷的浓度。基于 LC/MS 的非靶向代谢组学分析显示，发酵果汁中各种小分子量化合物（包括多酚、有机酸和醛类）的相对含量显著增加。这些研究结果表明，MKG 发酵是一种很有前景的技术，可提高酸果汁的整体可接受性。

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引用次数: 0

Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages 酸乳球菌和根瘤菌对发酵羊肉香肠中蛋白质降解和风味形成的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117075

Zihan Li , Wei Su , Yingchun Mu , Qi Qi , Li Jiang

Protein degradation occurs during the fermenting of traditional mutton sausages, which influences on the flavor and quality of products. In this study, HS-SPME-GC-MS and Sodium dodecyl sulfate-polyacrylamide gel electrophoresis were used to study the degradation kinetics of myofibrillar protein (MP) and sarcoplasmic protein (SP) during fermentation and ripening of fermented sausages by single and mixed starters (Pediococcus acidilactici CICC 10344 and Rhizopus Oryzae ATCC 96382). It was shown that flavor formation and protein degradation are related. Adding mixed starters effectively reduced the loss of sulfhydryl content compared to single starter. Moreover, cathepsin B and cathepsin L activities were continuously enhanced during sausage fermentation. Analysis of SDS-PAGE showed processing affected protein degradation, and the degree of degradation was increased with increasing fermentation time. Meanwhile, the inoculation of mature sausage samples with mixed starters accelerated the production of water-soluble flavor compounds (e.g., free amino acids and TCA-soluble peptides). The mixed starters group had more amino acids presenting the umami-free amino acids. Based on the ROAV values for odor thresholds, we identified 12 key volatile flavor compounds. The correlation heat map showed higher concentrations of key volatile flavor compounds in the mixed starters. Overall, Pediococcus acidilactici and Rhizopus Oryzae addition may effectively improve the flavor quality of fermented sausage products during fermentation.

蛋白质在传统羊肉香肠的发酵过程中会发生降解，从而影响产品的风味和质量。本研究采用 HS-SPME-GC-MS 和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法研究了单一和混合发酵剂（Pediococcus acidilactici CICC 10344 和 Rhizopus Oryzae ATCC 96382）在发酵香肠的发酵和成熟过程中肌纤维蛋白（MP）和肌浆蛋白（SP）的降解动力学。研究表明，风味的形成与蛋白质的降解有关。与单一发酵剂相比，添加混合发酵剂可有效减少巯基含量的损失。此外，在香肠发酵过程中，酪蛋白酶 B 和酪蛋白酶 L 的活性持续增强。SDS-PAGE 分析表明，加工过程会影响蛋白质的降解，而且降解程度会随着发酵时间的延长而增加。同时，用混合发酵剂接种成熟香肠样品可加速水溶性风味化合物（如游离氨基酸和 TCA 可溶性肽）的产生。混合发酵剂组有更多的氨基酸呈现出不含鲜味的氨基酸。根据气味阈值的 ROAV 值，我们确定了 12 种主要的挥发性风味化合物。相关热图显示，混合开胃菜中主要挥发性风味化合物的浓度更高。总之，在发酵过程中添加酸乳球菌和根瘤菌可有效改善发酵香肠产品的风味质量。

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引用次数: 0

Effect of dual-frequency ultrasonic vacuum drying on drying characteristics and quality of honey 双频超声波真空干燥对蜂蜜干燥特性和质量的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117071

Yuge Zhu, Haoxin Lv, Mengmeng Jiang, Wenxue Zhu, Yingzhe Jin, Xiaowan Wang, Yankun Wang

The effect of dual-frequency ultrasonic vacuum drying technology on viscous materials has not been studied. Therefore, in this research, the effects of two (28 + 28 kHz, 40 + 40 kHz) dual-frequency ultrasonic vacuum drying methods on the drying characteristics and quality of honey were investigated using ultrasonic power, vacuum and temperature as one-factor experiment. Results showed that ultrasonic power was the main drying factor, followed by vacuum degree, and temperature. Among the six models, the Logarithmic model was the most accurate one to describe the change rule of honey moisture during the ultrasonic vacuum drying process. Drying temperature and ultrasonic power were the main factors that affected the change of sugar composition and hydroxymethylfurfural (HMF) content in honey. Meanwhile, the color of honey after drying was darkened, the hardness was increased, while the viscosity was reduced. In summary, the optimal ultrasonic drying combination was 28 + 28 kHz ultrasonic frequency, 80 W ultrasonic power, −90 kPa vacuum degree and 30 °C temperature. This research provides essential information for equipment improvements for ultrasound in food processing and for future research on viscous materials.

双频超声波真空干燥技术对粘性材料的影响尚未研究。因此，本研究以超声波功率、真空度和温度为单因素实验，研究了两种（28 + 28 kHz、40 + 40 kHz）双频超声波真空干燥方法对蜂蜜干燥特性和质量的影响。结果表明，超声波功率是主要的干燥因素，其次是真空度和温度。在六个模型中，对数模型是描述超声波真空干燥过程中蜂蜜水分变化规律最准确的模型。干燥温度和超声功率是影响蜂蜜中糖成分和羟甲基糠醛（HMF）含量变化的主要因素。同时，干燥后蜂蜜的颜色变深，硬度增加，粘度降低。综上所述，最佳超声波干燥组合为 28 + 28 kHz 超声波频率、80 W 超声波功率、-90 kPa 真空度和 30 °C 温度。这项研究为食品加工中超声波设备的改进和未来粘性材料的研究提供了重要信息。

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引用次数: 0

Low-ester pectin effectively enhanced the thermal, rheological and structural properties of wheat dough relative to the high-ester pectin 与高酯果胶相比，低酯果胶可有效提高小麦面团的热学、流变学和结构特性

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117068

Jinfeng Chen , Yanli Cui , Wanlu Shi , Shenggui Zhang , Yunxiang Ma , Jia Liu

Studying the effects of pectin with different degree of esterification (DE) on dough properties can lay a foundation for regulating dough network structure and flour product quality through pectin. Thus, the effect of pectins with different DE on dough properties was compared. Compared with control dough, low-ester pectin (LEP) greatly improved the viscoelasticity of dough, significantly increased the enthalpy (from 1.51 to 1.75 J/g), hardness, chewiness, and the peak load (from 0.14 to 0.40 N) of dough, while decreasing the deformation (from 35.43 to 13.23 mm) of dough. Moreover, LEP significantly promoted the transformation of sulfhydryl groups to disulfide bonds (from 8.99 to 10.12 μmol/g). Compared with high-ester pectin (HEP), LEP increased β-sheet content by 34.21% and decreased fluorescence intensity from 1950.67 to 363.03, suggesting that structure stabilization of gluten was enhanced. SEM images also indicated that LEP was more conducive to maintaining the stability of dough structure. However, both LEP and HEP did not change the crystal structure of wheat starch in the dough. In summary, LEP improved dough structure more effectively, while HEP weakened dough structure. These results can provide a theoretical basis for regulating dough network structure and the quality of flour products through different pectins.

研究不同酯化度（DE）的果胶对面团特性的影响，可为通过果胶调节面团网络结构和面粉产品质量奠定基础。因此，比较了不同酯化度的果胶对面团特性的影响。与对照面团相比，低酯果胶（LEP）大大改善了面团的粘弹性，显著提高了面团的热焓（从 1.51 J/g 提高到 1.75 J/g）、硬度、咀嚼性和峰值负荷（从 0.14 N 提高到 0.40 N），同时降低了面团的变形（从 35.43 mm 降低到 13.23 mm）。此外，LEP 还能明显促进巯基向二硫键的转化（从 8.99 μmol/g 提高到 10.12 μmol/g）。与高酯果胶（HEP）相比，LEP 使β-片含量增加了 34.21%，荧光强度从 1950.67 降至 363.03，这表明面筋的结构稳定性得到了增强。扫描电镜图像也表明，LEP 更有利于保持面团结构的稳定性。不过，LEP 和 HEP 都没有改变面团中小麦淀粉的晶体结构。总之，LEP 更有效地改善了面团结构，而 HEP 则削弱了面团结构。这些结果可为通过不同果胶调节面团网络结构和面粉产品质量提供理论依据。

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引用次数: 0

Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis 通过元基因组分析阐明赤霞珠葡萄酒中微生物群落与风味代谢物形成之间的关系

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117076

Jie Gao, Tianyang Wu, Huiying Geng, Ruru Chai, Weidong Huang, Yilin You, Jicheng Zhan

The unique flavour and quality of wine largely depend on its complex fermentation process, which in turn is significantly influenced by the microbial activities during fermentation. In this study, we investigated the relationship between the microbiota and the formation of main metabolites during the spontaneous fermentation of Cabernet Sauvignon wine. The main metabolites during the spontaneous fermentation of Cabernet Sauvignon wine were identified through headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and high-performance liquid chromatography, and metagenomic sequencing was used to characterize the succession and potential metabolic capabilities of the microbial communities throughout the fermentation process. The results showed that as the alcoholic fermentation progressed, there was a significant increase in the relative abundance of Saccharomyces, dominating the alcoholic fermentation, and concurrently, there were notable changes in the structure of the microbial community. The genera Saccharomyces, Hanseniaspora, Tatumella, and Oenococcus showed potential correlations with the biosynthesis of the main metabolites such as alcohols, acids, and esters, in wine. Particularly, Saccharomyces, as the primary driver of alcoholic fermentation, was closely related to the biosynthesis of these metabolites. Overall, our study advances the comprehension of the functional role and metabolic contributions of microbial communities in shaping the flavour profile during fermentation.

葡萄酒的独特风味和质量在很大程度上取决于其复杂的发酵过程，而发酵过程又受到发酵过程中微生物活动的极大影响。在这项研究中，我们调查了赤霞珠葡萄酒自发发酵过程中微生物群与主要代谢物形成之间的关系。通过顶空固相微萃取-气相色谱-质谱联用和高效液相色谱法鉴定了赤霞珠葡萄酒自发发酵过程中的主要代谢物，并利用元基因组测序分析了整个发酵过程中微生物群落的演替和潜在代谢能力。结果表明，随着酒精发酵的进行，酵母菌的相对丰度显著增加，在酒精发酵中占主导地位，与此同时，微生物群落的结构也发生了显著变化。酵母属、汉森孢属、Tatumella 属和 Oenococcus 属与葡萄酒中主要代谢产物（如醇、酸和酯）的生物合成有潜在的相关性。特别是酵母菌，作为酒精发酵的主要驱动力，与这些代谢物的生物合成密切相关。总之，我们的研究推动了对微生物群落在发酵过程中形成风味特征的功能作用和代谢贡献的理解。

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引用次数: 0