LWT - Food Science and Technology最新文献_第6页

Curing strategies for Spanish dry-cured ham: Food quality and preference 西班牙干腌火腿的腌制策略：食品质量和偏好

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118915

Noelia Hernández-Correas , Luis Tejada , Gregorio Molina-Valero , Beatriz Muñoz-Rosique , Adela Abellán

The aim of this study was to evaluate the effect of different nitrate/nitrite formulations and curing times on the physicochemical, biochemical, and sensory characteristics of deboned dry-cured Spanish ham. For this purpose, a total of 96 boneless hams were processed with six different treatments prepared using mixtures containing 4.5–6.0g/100g NaCl and varying nitrate/nitrite concentrations (from 250/150 mg/kg to 50 % reduced levels), and two curing stages were compared: standard (38 % weight loss) and overripened (42 % weight loss). Residual nitrite was almost completely depleted (<2.5 mg/kg), whereas nitrate remained at 100–230 mg/kg depending on the formulation. Water activity decreased from 0.92 to 0.86 during ripening, ensuring product stability. Reduced nitrate/nitrite levels and lower sodium concentrations promoted proteolysis (proteolysis index 24–30 %) and increased total free amino acids. Overripening intensified flavor compound development but slightly darkened the color. All samples were microbiologically safe and sensorially acceptable, with consumer scores ranging from 3.2 to 3.9 (on a 5-point scale). The results demonstrate that moderate reductions of curing agents and sodium, combined with extended ripening, can yield safe, high-quality hams with satisfactory consumer acceptance.

本研究的目的是评价不同硝酸盐/亚硝酸盐配方和腌制时间对去骨干腌西班牙火腿的理化、生化和感官特性的影响。为此，共对96只无骨火腿进行了六种不同处理，采用含有4.5-6.0g /100g NaCl和不同硝酸盐/亚硝酸盐浓度的混合物（从250/150 mg/kg到减少50%的水平），并对两种腌制阶段进行了比较：标准（重量减轻38%）和过熟（重量减轻42%）。残留的亚硝酸盐几乎完全被消耗（2.5 mg/kg），而硝酸盐则保持在100-230 mg/kg，具体取决于配方。成熟期水分活度由0.92降至0.86，保证了产品的稳定性。降低硝酸盐/亚硝酸盐水平和降低钠浓度促进蛋白水解（蛋白水解指数24 - 30%），增加总游离氨基酸。过熟强化了风味化合物的发展，但颜色稍微变暗。所有样品在微生物学上是安全的，在感官上是可接受的，消费者得分从3.2到3.9（5分制）。结果表明，适度减少固化剂和钠，再加上延长熟化时间，可以生产出安全、高质量的火腿，并得到消费者的满意接受。

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引用次数: 0

Development of microencapsulated rice bran to improve the quality of infant rice cereal 微胶囊化米糠的研制提高婴儿米粉的品质

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118928

Nian Liu , Zuohua Xie , Manyu Helian , Jiayi Li , Danni Wang , Zeyuan Deng , Jing Li

This study aimed to enhance the nutritional value, functional performance, and storage stability of organic brown rice-based infant cereal by incorporating Microencapsulated Rice Bran (MRB). Unlike the direct addition of rice bran (RB), which often compromises sensory quality and reconstitution properties, RB was enzymatically treated with α-amylase and cellulase to achieve partial hydrolysis prior to microencapsulation, and then encapsulated using maltodextrin (MD), whey protein isolate (WPI), and phospholipids. This pretreatment facilitated structural breakdown and improved protein accessibility. The optimal microencapsulation conditions (MD:WPI = 1:1, 20 % wall addition, 1.5 % phospholipids) yielded stable emulsions with high encapsulation efficiency. Powder viscosity reduced from 27.67 cP to 19.67 cP, water solubility index increased from 16.75 % to 60.70 %, peroxide value lowered from 23.174 mmol/kg to 11.589 mmol/kg after storage, and gelatinization enthalpy significantly increased from 116.76 J/g to 228.02 J/g, indicating markedly improved flowability, oxidative, and thermal stability. When incorporated at 8 % into infant cereal, MRB not only significantly improved the nutritional composition (1.11-fold higher protein, 1.87–2.92-fold higher fat) with better sensory quality, reconstitution properties, and flowability compared to cereals with unencapsulated RB. In vitro digestion showed 1.10-fold higher protein and 1.07-fold higher starch digestibility, attributed to smaller particle size and enhanced enzymatic accessibility. Overall, this approach overcomes the key limitations of direct RB incorporation, offering a promising approach to developing nutrient-dense, high-quality infant foods.

本研究旨在通过添加微胶囊化米糠（MRB）来提高有机糙米婴儿谷物的营养价值、功能性能和储存稳定性。与直接添加米糠（RB）不同，直接添加米糠（RB）往往会影响感官质量和重构性能，而在微胶囊化之前，先用α-淀粉酶和纤维素酶对米糠进行酶解，实现部分水解，然后用麦芽糊精（MD）、乳清分离蛋白（WPI）和磷脂进行胶囊化。这种预处理促进了结构分解，提高了蛋白质的可及性。最佳微胶囊化条件（MD:WPI = 1:1，壁添加量20%，磷脂含量1.5%）可获得稳定且包封率高的乳液。粉末贮存后粘度由27.67 cP降低到19.67 cP，水溶性指数由16.75%提高到60.70%，过氧化值由23.174 mmol/kg降低到11.589 mmol/kg，糊化焓由116.76 J/g显著提高到228.02 J/g，流动性、氧化性和热稳定性均有显著改善。当MRB以8%的比例添加到婴儿谷物中时，与未封装RB的谷物相比，MRB不仅显著改善了营养成分（蛋白质高1.11倍，脂肪高1.87 - 2.92倍），而且具有更好的感官质量、重构特性和流动性。体外消化表明，由于颗粒尺寸较小，酶促可及性增强，蛋白质消化率提高1.10倍，淀粉消化率提高1.07倍。总的来说，这种方法克服了直接RB掺入的关键限制，为开发营养丰富的高质量婴儿食品提供了一种有前途的方法。

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引用次数: 0

Comparative effects of glyceryl monostearate and candelilla wax oleogels on shrimp surimi gel structure and quality 单硬脂酸甘油酯和小烛台蜡油凝胶对虾鱼糜凝胶结构和品质的影响

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118925

Wenhua Yang , Lu Li , Lirong Zhang , Shujie Wang

In this study, oleogels of glyceryl monostearate (GMS) or candelilla wax (CW) (6–10 % w/w) were prepared and incorporated into shrimp surimi to evaluate their structural and sensory effects. GMS oleogel markedly increased gel whiteness and enhanced springiness and cohesiveness, whereas CW oleogel, despite slightly reducing whiteness, significantly improved water-holding capacity (WHC), lowered cooking loss rate (CLR), and increased hardness and chewiness. Low-field NMR showed that both oleogels increased the proportion of immobilized water, with CW oleogel exhibiting stronger water-retaining capacity. Microstructural observations indicated that oleogels filled network voids to yield compact three-dimensional structures, with CW forming a tighter, more rigid crystalline framework. Raman spectroscopy and interaction analyses showed that oleogels enhanced hydrophobic interactions and triggered a conformational shift from α-helix to β-sheet, thereby promoting partial protein unfolding and cross-linked network formation. GMS strengthened coordinated protein–interface and protein–protein hydrophobic associations primarily through interfacial organization at the oil–water boundary, whereas CW relied on a rigid hydrophobic crystal framework to promote local clustering and increase network compactness. Collectively, these results support oleogelation as an effective strategy for modulating the quality of shrimp surimi gels.

本研究制备了单硬脂酸甘油酯（GMS）和小烛子蜡（CW）（6 - 10% w/w）的油凝胶，并将其掺入虾鱼糜中，以评价其结构和感官效果。GMS油凝胶显著提高了凝胶的白度，增强了凝胶的弹性和黏结性，而CW油凝胶虽然白度略有降低，但显著提高了凝胶的持水能力（WHC），降低了蒸煮损失率（CLR），提高了凝胶的硬度和咀嚼性。低场核磁共振表明，两种油凝胶均增加了固定化水的比例，其中连续波油凝胶具有更强的保水性。微观结构观察表明，油凝胶填充了网状空隙，形成了致密的三维结构，而连续波形成了更紧密、更刚性的晶体框架。拉曼光谱和相互作用分析表明，油凝胶增强了疏水相互作用，引发了α-螺旋向β-片的构象转变，从而促进了蛋白质的部分展开和交联网络的形成。GMS主要通过油水边界的界面组织来加强协调的蛋白质-界面和蛋白质-蛋白质疏水结合，而CW则依靠刚性的疏水晶体框架来促进局部聚类并增加网络致密性。总的来说，这些结果支持油凝胶是调节虾鱼糜凝胶质量的有效策略。

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引用次数: 0

Moderate electric field-assisted alkaline solubilization of lupin protein 中等电场辅助下的罗苹蛋白碱性增溶

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118983

Paola Navarro-Vozmediano , Jose Benedito , Ricard Bou , Albert Ribas-Agustí , Jose V. Garcia-Perez

The nutritional quality of lupin is often limited by the presence of anti-nutritional factors (ANF), such as saponins and alkaloids, as well as anti-technological factors (ATF), including fat and polyphenols. This study evaluated the use of moderate electric field (MEF) during the protein solubilization stage as a strategy to reduce ANF and ATF and improve protein yield and the techno-functional properties of lupin protein isolate (LPI). Thus, 4 different treatments were applied during the alkaline solubilization for protein isolation purposes: (i) conventional (25 °C, 90 min), (ii) high temperature (60 °C, 45 min), (iii) MEF (60 °C, 45 min, 1200 Hz) with ON-OFF (25 V/cm) and (iv) Proportional control (up to 25 V/cm, avg 3.7 V/cm) algorithms to prevent overheating. Overall, MEF application led to a highly effective decrease in the ANF and ATF of LPI. Compared to high temperature isolation, MEF significantly lowered saponin content (1.93 g oleanolic acid/hg dm) and polyphenols (0.66 mg gallic acid/g dm). Additionally, techno-functional traits, such as water and oil absorption and foaming and emulsifying properties, were also enhanced. A prolonged voltage supply at low electric field under MEF proportional control effectively prevented overheating during protein solubilization and led to improved LPI properties when compared with ON-OFF control.

罗苹的营养质量通常受到抗营养因素（ANF）的限制，如皂苷和生物碱，以及反技术因素（ATF），包括脂肪和多酚。本研究评估了在蛋白质溶解阶段使用适度电场（MEF）作为减少ANF和ATF的策略，以提高蛋白质产量和罗苹分离蛋白（LPI）的技术功能特性。因此，为了分离蛋白质，在碱性溶解过程中采用了4种不同的处理方法：(i)常规（25°C， 90分钟），（ii）高温（60°C， 45分钟），（iii） MEF(60°C， 45分钟，1200 Hz) ON-OFF （25 V/cm）和（iv）比例控制（高达25 V/cm，平均3.7 V/cm）算法，以防止过热。总的来说，MEF的应用导致了LPI的ANF和ATF的有效降低。与高温分离相比，MEF显著降低了皂苷（1.93 g齐墩果酸/hg dm）和多酚（0.66 mg没食子酸/g dm）含量。此外，工艺功能性状，如吸水、吸油、发泡和乳化性能也得到了提高。在MEF比例控制下，在低电场下长时间供电，有效防止了蛋白质溶解过程中的过热，与ON-OFF控制相比，LPI性能得到改善。

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引用次数: 0

Development of reduced oil and sugar vacuum-fried shiitake crisps via integrated pre-hot air drying and sweetener replacement technologies 综合预热风干燥和甜味剂替代技术的减油减糖真空炸香菇薯片的研制

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118963

Mengyu Liao , Zhiyue Zhao , Yangyang Jia , Bo Li

This study aimed to develop and optimize processing conditions for producing low-sugar and low-oil shiitake mushroom crisps. A novel approach combining pre-hot air drying with sweetener replacement technology was employed to enhance product quality. Key findings demonstrated that both increased maltose concentration and shorter frying duration effectively reduced oil content in shiitake mushroom crisps. Pre-hot air drying was implemented to moderately decrease moisture content, thereby shortening frying time and further inhibiting oil absorption. This approach significantly reduced reliance on maltose syrup while maintaining low oil content. To counter potential adverse effects of sugar reduction on texture and sensory quality, sweeteners were incorporated into the impregnation solution. A novel processing protocol was established comprising: blanching, impregnation with 15 % maltodextrin, 5 % maltose, 0.25 % mogroside, pre-drying (80 °C, 60 min), freezing, vacuum frying (78 °C, 900 s). A dual pretreatment combining pre-hot air drying and sweetener replacement effectively reduced oil and sugar contents in vacuum-fried shiitake crisps by minimizing maltose dependency and frying duration, yielding products with low oil (6.45 %) and reduced sugar (13.86 %) while maintaining crispness and acceptable flavor. This combined strategy effectively reduces both oil and sugar content, offering a promising alternative for healthier fried snacks compared to conventional methods.

本研究旨在开发和优化低糖低油香菇薯片的生产工艺条件。采用预热风干燥与甜味剂替代技术相结合的方法提高产品质量。主要研究结果表明，增加麦芽糖浓度和缩短油炸时间都能有效降低香菇薯片的含油量。采用预热风干燥适度降低水分含量，从而缩短油炸时间，进一步抑制吸油。这种方法大大减少了对麦芽糖糖浆的依赖，同时保持了低含油量。为了避免糖的减少对质地和感官质量的潜在不利影响，在浸渍液中加入了甜味剂。建立了一种新的加工方案，包括：焯水、15%麦芽糖糊精、5%麦芽糖、0.25%苦苷浸渍、预干燥（80℃，60 min）、冷冻、真空油炸（78℃，900 s）。采用预热风干燥和替代甜味剂的双重预处理方法，通过减少麦芽糖依赖性和油炸时间，有效降低真空油炸香菇薯片中的油和糖含量，得到低油（6.45%）和还原糖（13.86%）的产品，同时保持脆度和可接受的风味。这种组合策略有效地减少了油和糖的含量，与传统方法相比，为更健康的油炸零食提供了一种有前途的选择。

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引用次数: 0

Corrigendum to “Development and functional evaluation of sustainable secalin–polyvinyl alcohol films reinforced by citric acid cross-linking” [LWT – Food Science and Technology 236 (2025) 118666] “柠檬酸交联增强的可持续聚乙烯醇膜的开发和功能评价”[LWT -食品科学与技术236(2025)118666]的勘误表

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118974

Sona Dodange, Hajar Shekarchizadeh

引用次数: 0

Decoding of novel umami peptides from Sesamum indicum L. and their taste mechanism: An integrated machine learning, quantum chemistry and molecular simulation study 基于机器学习、量子化学和分子模拟的芝麻新型鲜味肽解码及其味觉机制研究

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118916

Lingjiao Zhu , Jingyan Li , Mostafa Gouda , Miaoyan Zhang , Hongxun Wang , Danjun Guo , Tianyi Wang , Yang Yi , Wei Xu

This study aimed to identify novel umami peptides from sesame proteins and elucidate their taste mechanisms using an integrated strategy that combined machine learning, quantum chemistry, molecular simulation, and in vitro validation. A peptide database containing 234 candidates was constructed through simulated enzymatic hydrolysis. Three novel umami peptides, YMD (Tyr-Met-Asp), GFE (Gly-Met-Asp), and RFT(Tyr-Met-Asp) were identified using three machine learning models and bioinformatic characterization. Sensory evaluation and electronic tongue analysis confirmed their strong umami taste (thresholds: 0.073–0.356 mM), with RFT showing the highest umami intensity and significant umami-enhancing effects. Quantum chemical analysis identified C7=O9 on Asp (YMD), N28 on Gly (GFE), and N53 on Arg (RFT) as the key active sites of these peptides. Molecular docking and dynamics simulations revealed stable binding of these peptides to T1R1/T1R3 via hydrogen bonds and van der Waals interactions, with major involvement of residues Asn150, Asp218, and Lys155. Consistent with quantum results, Asp (YMD), Gly (GFE), and Arg (RFT) formed the most interaction bonds with the receptor. This work provides an efficient framework for discovering umami peptides from novel plant protein sources and offers new insights into their structure-activity relationships and umami perception mechanisms from the perspective of combining quantum chemistry and molecular simulation.

本研究旨在利用机器学习、量子化学、分子模拟和体外验证相结合的综合策略，从芝麻蛋白中鉴定出新的鲜味肽，并阐明其味觉机制。通过模拟酶解构建了包含234个候选肽的肽数据库。利用三种机器学习模型和生物信息学表征鉴定了三种新的鲜味肽，YMD (Tyr-Met-Asp), GFE （Gly-Met-Asp）和RFT（Tyr-Met-Asp）。感官评价和电子舌分析证实其鲜味较强（阈值为0.073 ~ 0.356 mM），其中RFT的鲜味强度最高，鲜味增强效果显著。量子化学分析发现，Asp上的C7=O9 （YMD）、Gly上的N28 （GFE）和Arg上的N53 （RFT）是这些肽的关键活性位点。分子对接和动力学模拟显示，这些肽通过氢键和范德华相互作用与T1R1/T1R3稳定结合，主要涉及Asn150、Asp218和Lys155残基。与量子结果一致，Asp （YMD）、Gly （GFE）和Arg （RFT）与受体形成了最多的相互作用键。本研究为从植物蛋白新来源中发现鲜味肽提供了一个有效的框架，并从量子化学和分子模拟相结合的角度对鲜味肽的构效关系和鲜味感知机制提供了新的见解。

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引用次数: 0

Capillary bridge-based oleogel using guar gum dispersed in soybean oil: Enhancement of gel stability by soy lecithin 用分散在大豆油中的瓜尔胶制成的毛细管桥基油凝胶：大豆卵磷脂增强凝胶稳定性

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118955

Jiahui Li , Chaomin Yin , Shuai Zhang , Zhenshun Li

Dietary solid fats are crucial for baked food quality but often high in unhealthy saturated and trans fats. This study developed a novel, food-grade capillary bridge-based oleogel using guar gum (GG) particles in soybean oil, with an aqueous phase containing soy lecithin (SL) as the secondary fluid, to structure liquid oil without chemical modification. The effects of GG concentration, secondary fluid content, and SL concentration on oleogel formation, properties, and oxidative stability were investigated. Interfacial tension measurements and contact angle analysis revealed that SL significantly reduced interfacial tension and modulated GG particle wettability, promoting a transition from a pendular to a denser capillary state, thereby strengthening the gel network. Rheological studies confirmed the solid-like behavior and enhanced mechanical stability of oleogels with higher SL concentration in aqueous phase. Furthermore, the improvement in the oxidative stability of oleogels with SL incorporation may be attributed to the formation of a protective network. Application tests in sponge cakes demonstrated that oleogels with high SL concentration (9 % and 15 %, v/v) in aqueous phase could effectively replace 50 % butter, yielding cakes with color, texture, and sensory profiles that were comparable to those of butter cakes, while significantly improving these characteristics compared to cakes made with soybean oil. This study provides a strategy for constructing oleogels as a potential alternative to solid fats in baked products.

饮食中的固体脂肪对烘焙食品的质量至关重要，但通常含有大量不健康的饱和脂肪和反式脂肪。本研究以豆油中的瓜尔胶（GG）颗粒为原料，以含有大豆卵磷脂（SL）的水相为二次流体，开发了一种新型的食品级毛细管桥基油凝胶。考察了GG浓度、二次流体含量和SL浓度对油凝胶形成、性质和氧化稳定性的影响。界面张力测量和接触角分析表明，SL显著降低了界面张力，调节了GG颗粒的润湿性，促进了从钟摆状态到更致密的毛细状态的转变，从而增强了凝胶网络。流变学研究证实，高SL浓度的油凝胶在水相中具有固体样行为和增强的机械稳定性。此外，加入SL后油凝胶氧化稳定性的提高可能是由于形成了一个保护网络。在海绵蛋糕中的应用试验表明，高SL浓度（9%和15%，v/v）的水相油凝胶可以有效地取代50%的黄油，得到的蛋糕的颜色、质地和感官特征与黄油蛋糕相当，而与用大豆油制作的蛋糕相比，这些特征显著改善。本研究为构建油凝胶作为烘焙产品中固体脂肪的潜在替代品提供了一种策略。

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引用次数: 0

Multidimensional flavor characterization of non-dairy creamer via sensory and chromatographic integration 非乳制奶精的感官与色谱综合多维风味表征

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118981

Yinhua Liu , Jingyan Wang , Ya Gao , Zhiying Wang , Chengsheng Zhu , Fei Xu , Li Pan

This study elucidated the aroma profile of non-dairy creamers by defining their sensory characteristics, volatile composition, and odor-active compounds through an integrated multidimensional approach. Sensory evaluation and multiple chromatographic techniques were synergistically combined to analyze eleven representative samples. Quantitative Descriptive Analysis (QDA) revealed distinct sensory profiles dominated by milky notes, accompanied by sweet and roasted nuances. Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) pinpointed 20 key odor-active compounds, including nonanal and dodecane. Headspace Solid-Phase Microextraction GC-MS (HS-SPME-GC-MS) was used to obtain a broad-spectrum semi-quantitative overview, detecting 142 volatile components primarily comprising alkanes, aldehydes, and ketones, which varied considerably across samples. Furthermore, Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) was employed for the fingerprinting of trace volatile compounds, thereby complementing the other techniques by capturing low-abundance species, providing a more comprehensive volatile profile. The principal novelty lies in the integrated strategy that synergistically combines sensory evaluation (QDA), odor-active compound identification (GC-O-MS), broad-spectrum volatile profiling (HS-SPME-GC-MS), and trace-level compound analysis (HS-GC-IMS) to achieve a multi-layered understanding of flavor. This framework establishes a holistic approach for future studies on aroma precursor formation and process regulation in non-dairy creamers.

本研究通过综合多维方法定义了非乳制奶油的感官特征、挥发性成分和气味活性化合物，从而阐明了非乳制奶油的香气特征。感官评价与多种色谱技术协同结合，分析了11种代表性样品。定量描述分析（QDA）显示出独特的感官特征，以牛奶的味道为主，伴随着甜和烘焙的细微差别。气相色谱-嗅觉-质谱（GC-O-MS）确定了20种关键的气味活性化合物，包括壬烷和十二烷。顶空固相微萃取GC-MS （HS-SPME-GC-MS）用于获得广谱半定量概述，检测出142种挥发性成分，主要包括烷烃、醛类和酮类，这些成分在不同样品中变化很大。此外，顶空气相色谱-离子迁移谱法（HS-GC-IMS）用于痕量挥发性化合物的指纹识别，从而通过捕获低丰度的物种来补充其他技术，提供更全面的挥发性特征。主要的新颖之处在于综合策略，协同结合感官评价（QDA）、气味活性化合物鉴定（GC-O-MS）、广谱挥发性分析（HS-SPME-GC-MS）和痕量化合物分析（HS-GC-IMS），以实现对风味的多层次理解。该框架建立了一个整体的方法，为未来的研究香气前体的形成和过程调节在非乳制品奶油。

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引用次数: 0

Lecithin regulates the frozen-thawed egg yolk gelation behaviour and its underlying mechanism 卵磷脂调控冻融蛋黄凝胶行为及其潜在机制

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118923

Rui-Hong Wang , Pan-Chuang Yang , Wen-Juan Lou , Kun-Lin Zhang , Yan-Qiu Ma , Song He , Wei Yang , Hong-Ju He

This research investigated the effects of lecithin concentration on the gelation behaviors of egg yolks (EYs) during freeze-thaw cycles and explored the underlying mechanisms. The emulsifying and gelation properties, particle size, turbidity, solubility, and structural characteristics of frozen-thawed EYs treated with lecithin were systematically analyzed. Lecithin treatment was found to enhance emulsifying activity and solubility while reducing particle size and turbidity. Compared with the control sample, lecithin addition led to a reduction in breaking force (from 81.86 to 65.25) and surface hydrophobicity (from 4199.3 to 2448.3), the yolk consistency was decreased, the fluidity was increased. Structural analysis indicated an elevation in β-turn content, decreases in α-helices and β-sheets, and a redshift in the λ_max value, indicating that lecithin mitigated freezing-induced protein unfolding and denaturation while exposing buried tryptophan residues to hydrophilic environments. Confocal laser scanning microscopy confirmed that lecithin treatment reduced particle size and inhibited protein aggregation. These findings suggest that lecithin can suppress the gelation of frozen-thawed EYs by modulating protein structure and interactions.

本研究研究了卵磷脂浓度对冻融循环中蛋黄凝胶行为的影响，并探讨了其潜在机制。系统分析了卵磷脂处理的冻融eye的乳化和凝胶特性、粒径、浊度、溶解度和结构特征。卵磷脂处理可提高乳化活性和溶解度，同时减小粒径和浊度。与对照样品相比，卵磷脂的加入降低了蛋黄的断裂力（由81.86降低到65.25）和表面疏水性（由4199.3降低到2448.3），蛋黄的稠度降低，流动性增加。结构分析表明，卵磷脂的β-turn含量升高，α-螺旋和β-片减少，λmax值红移，表明卵磷脂将埋藏的色氨酸残基暴露在亲水环境中，减轻了冷冻诱导的蛋白质展开和变性。共聚焦激光扫描显微镜证实卵磷脂处理减小了颗粒大小并抑制了蛋白质聚集。这些发现表明卵磷脂可以通过调节蛋白质结构和相互作用来抑制冻融眼细胞的凝胶化。

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