Trends in Food Science & Technology最新文献_第4页

Molecular phenomena associated with the formation of fibrous structure of plant-based meat analogues 与植物肉类类似物纤维结构形成有关的分子现象

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-12 DOI: 10.1016/j.tifs.2024.104743

Muhammad Ijaz Ahmad , Shahzad Farooq , Usman Ali , Sami Ullah , Chunbao Li , Hui Zhang

Background

In recent years, the demand for plant-based meat alternatives has surged as consumers become more conscious of health and environmental considerations. The growing demand for meat analogs has catalyzed extensive research into the molecular phenomena underlying the fabrication of these products.

Scope and approach

This review investigates the molecular interactions associated with the processing and structuring of plant proteins to enhance textural and functional attributes indicative of traditional meat. Key aspects explored include the molecular interactions of protein with polysaccharides, lipids, and water in creating fibrous and multilayer structures derived from food-based proteins such as pea, soy flour, soy isolate, soy protein concentrate, and wheat gluten-like sustainable sources. Various intrinsic and extrinsic factors like proteins ratio, protein structure, temperature, pH and salt concentration, shear rate, and lipids influencing the protein structuring are discussed to determine the structural anisotropy and flow behavior during these molecular interactions. Moreover, heat treatment, ultrasound treatment, oxidation, phosphorylation, glycosylation, and enzymatic hydrolysis which promote intermolecular bond formation and protein aggregation are also discussed in terms of gelation, rheological properties, and intricacies of forming protein networks to the development of structured plant-based meat.

Key findings and conclusions

Insights into these molecular intricacies not only contribute to the refinement of existing products but also pave the way for continued innovation in the dynamic field of plant-based meat alternatives.

背景近年来，随着消费者对健康和环境的日益关注，对植物肉类替代品的需求激增。本综述研究了与加工和构建植物蛋白相关的分子相互作用，以增强传统肉类的质地和功能特性。探讨的主要方面包括蛋白质与多糖、脂质和水的分子相互作用，从而创造出纤维状和多层结构，这些结构源自豌豆、大豆粉、大豆分离物、大豆浓缩蛋白和类似小麦面筋的可持续来源等食品蛋白质。讨论了影响蛋白质结构的各种内在和外在因素，如蛋白质比例、蛋白质结构、温度、pH 值和盐浓度、剪切速率和脂质，以确定这些分子相互作用过程中的结构各向异性和流动行为。此外，还讨论了热处理、超声波处理、氧化、磷酸化、糖基化和酶水解等促进分子间键形成和蛋白质聚集的过程，以及凝胶化、流变特性和蛋白质网络形成的复杂性，以开发结构化的植物肉。

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引用次数: 0

Structural characteristics and immunomodulatory effects of polysaccharides extracted from plant seeds: A review 从植物种子中提取的多糖的结构特征和免疫调节作用：综述

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-10 DOI: 10.1016/j.tifs.2024.104747

Xiaodan Dong, Peng Deng, Xinkun Wang, Chune Peng, Lizeng Peng

Background

In the past few decades, plant polysaccharides obtained from the roots, stems, leaves, flowers, fruits or seeds of herbaceous, woody, shrub and liana plants have become important sources for developing valuable functional foods and immune adjuvant. Compared with other plant parts, the research on plant seed polysaccharides (PSPs) is more less, and many seed resources remain unexplored.

Scope and approach

The study of the active substances in seeds, especially polysaccharides, is an indispensable part of research. PSPs have attracted immense attention because of their relatively low-toxicity and various biological activities. The article reviews experimental studies regarding structural characteristics and immunomodulatory effects of polysaccharides which extracted from plant seeds, covering a period of over 20 years.

Key findings and conclusions

Increasing evidence has suggested that PSPs can exert their active functions through immunomodulatory effects. This review aims to summarize the relationships among plant sources, structural characteristics and the immunomodulatory effects of PSPs, and thus provide theoretical support for the application of plant seeds, especially for the further application of PSPs as valuable food or as functional factors related to the immune response.

背景在过去几十年中，从草本、木本、灌木和藤本植物的根、茎、叶、花、果实或种子中获得的植物多糖已成为开发有价值的功能食品和免疫佐剂的重要来源。与其他植物部位相比，对植物种子多糖（PSPs）的研究较少，许多种子资源仍未得到开发。多糖因其相对低毒和多种生物活性而备受关注。本文回顾了 20 多年来有关从植物种子中提取的多糖的结构特征和免疫调节作用的实验研究。本综述旨在总结植物来源、结构特征与植物多糖免疫调节作用之间的关系，从而为植物种子的应用，特别是植物多糖作为有价值的食品或与免疫反应相关的功能因子的进一步应用提供理论支持。

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引用次数: 0

MicroRNA-mediated mechanisms in whole grain consumption for preventing type 2 diabetes mellitus 食用全谷物预防 2 型糖尿病的微 RNA 媒介机制

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-09 DOI: 10.1016/j.tifs.2024.104745

Mengyuan Qin , Zenglong Chen , Xuan Liu , Xin Ren

Background

Whole grains emerge preventive or ameliorative effects on type 2 diabetes mellitus as one of the staple foods with abundant polyphenols and dietary fiber. However, there is currently no systematic review elucidating the metabolic mechanisms associated with whole-grain regulation of blood glucose metabolism based on novel disease marker microRNAs.

Scope and approach

The present paper systematically reviewed the metabolic mechanisms of whole grain for blood glucose regulation based on microRNA. In addition to the conventional mechanisms, including insulin resistance, inflammation, oxidative stress, and insulin signaling, we focused on the potential mechanisms of whole grains and their phytochemicals in modulating type 2 diabetes mellitus through microRNA.

Key findings and conclusions

Whole grains and their phytochemicals could mediate different miRNAs to improve diabetes by intervening with different targets, such as glycolipid metabolism, inflammation, oxidative stress and gut microbial. This work would enrich our understanding of whole grains improving type 2 diabetes mellitus and promote the consumption of whole grains.

背景全谷物作为富含多酚和膳食纤维的主食之一，对 2 型糖尿病具有预防或改善作用。范围和方法本文系统地综述了基于 microRNA 的全谷物调节血糖的代谢机制。主要发现和结论全谷物及其植物化学物质可通过干预糖脂代谢、炎症、氧化应激和肠道微生物等不同靶点，介导不同的miRNA改善糖尿病。这项工作将丰富我们对全谷物改善 2 型糖尿病的认识，并促进全谷物的消费。

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引用次数: 0

The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives 预制菜肴中 "热过风味 "的形成机理与控制策略：全面回顾与未来展望

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-09 DOI: 10.1016/j.tifs.2024.104746

Jiaxin Chen, Yuxin Zhang, Yue Ren, Xintong Chen, Yuqin Feng, Yuanlv Zhang, Junjie Yin, Guishan Liu

Background

Prepared dishes are becoming increasingly popular due to their convenience and nutritional value. However, warmed-over flavor (WOF), which occurs during production and reheating, negatively affects consumer acceptance. To enhance market consumption, it's crucial to control WOF by explaining its composition and formation process.

Scope and approach

This paper is written along the lines of WOF formation to regulation in prepared dishes. The main WOF forming substances and formation mechanism were elucidated. Direct control strategies (sous vide technology, reheating methods), potential control strategies (cold plasma, antioxidants, novel packaging methods, low-temperature storage) and their suitability of WOF were highlighted. Finally, future trends for WOF in prepared dishes were also proposed.

Key findings and conclusions

The volatile compounds, including aldehydes, ketones, and alcohol are the main flavor compounds of WOF in prepared dishes. Moreover, WOF mainly arises from lipid oxidation and protein degradation during heat treatment and storage. Furthermore, six innovative control strategies aimed at effectively regulating the generation of WOF are summarized according to their effects. Future research should focus on exploring the interactions between formation mechanisms, investigating the effect of microwave-combined other reheating technologies and synergistic effects of natural antioxidants on WOF, developing visualized smart packaging for increasing the consumption of prepared dishes.

背景预制菜肴因其方便性和营养价值而越来越受欢迎。然而，在制作和加热过程中产生的 "过热风味"（WOF）会对消费者的接受度产生负面影响。为了提高市场消费量，通过解释 WOF 的成分和形成过程来控制 WOF 至关重要。阐明了形成 WOF 的主要物质和形成机制。重点介绍了直接控制策略（生食技术、再加热方法）、潜在控制策略（冷等离子体、抗氧化剂、新型包装方法、低温储存）及其对 WOF 的适用性。主要发现和结论包括醛、酮和醇在内的挥发性化合物是配制菜肴中 WOF 的主要风味化合物。此外，WOF 主要源于热处理和储存过程中的脂质氧化和蛋白质降解。此外，还根据其效果总结了六种旨在有效调节 WOF 生成的创新控制策略。未来的研究应侧重于探索各种形成机制之间的相互作用，研究微波结合其他加热技术和天然抗氧化剂对 WOF 的协同作用，开发可视化智能包装以提高配制菜肴的消费量。

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引用次数: 0

Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications 富含花青素的 jaboticaba 果实：营养保健食品应用中生物活性和着色成分的天然来源

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-09 DOI: 10.1016/j.tifs.2024.104744

Ramon Bocker, Eric Keven Silva

Background

Jaboticaba (Myrtaceae), a native Brazilian fruit, is increasingly recognized for its sensory attributes, nutritional profile, and biological activities. Rich in vitamins, phenolic compounds, minerals, and dietary fibers, jaboticaba provides various health benefits. Recent studies have linked its regular consumption to anti-proliferative, anti-diabetic, and anti-obesity effects. However, the large-scale production of jaboticaba is constrained by the significant instability of its bioactive compounds, particularly anthocyanins, during processing and storage. These anthocyanins are prone to degradation due to factors such as light, heat, oxygen, enzymes, and pH. This instability underscores the need for strategies to enhance their physicochemical stability in food applications. Microencapsulation techniques (e.g., spray drying, freeze-drying) and incorporation into hydrogel matrices are among the most promising approaches.

Scope and approach

This review provides a comprehensive characterization of jaboticaba, with an emphasis on its rich content of dietary fibers, vitamins, and phenolic compounds, particularly anthocyanins. The methods used to assess antioxidant, antimicrobial, anti-inflammatory of the jaboticaba, and other bioactivities are evaluated alongside its anti-proliferative, anti-obesity, and anti-diabetic effects. Additionally, the review explores the potential of microencapsulation and hydrogel matrices to address the perishability of the fruit and the instability of anthocyanins, which limit its commercialization, thereby supporting the development of jaboticaba-based functional foods and supplements.

Key findings

Recent studies suggest that regular consumption of jaboticaba may offer benefits in the prevention and management of health conditions such as diabetes, obesity, and cancer. The instability of anthocyanins, which hinders the development of jaboticaba-based food products, can be mitigated through microencapsulation and hydrogel inclusion. These techniques enhance the physical and chemical stability of anthocyanins, protecting them from heat and light degradation, extending shelf life, and enabling sustained release. Consequently, jaboticaba-based functional foods and supplements developed using these methods could facilitate the incorporation of bioactive compounds into daily diets.

背景Jaboticaba（桃金娘科）是一种原产于巴西的水果，其感官特性、营养成分和生物活性正日益得到认可。Jaboticaba 含有丰富的维生素、酚类化合物、矿物质和膳食纤维，对健康有多种益处。最近的研究表明，经常食用这种水果具有抗增殖、抗糖尿病和抗肥胖的作用。然而，由于其生物活性化合物（尤其是花青素）在加工和储存过程中极不稳定，因此制约了jaboticaba的大规模生产。这些花青素容易受光、热、氧、酶和 pH 值等因素的影响而降解。这种不稳定性凸显了在食品应用中提高其理化稳定性的策略需求。微胶囊技术（如喷雾干燥、冷冻干燥）和将其纳入水凝胶基质是最有前途的方法之一。范围和方法本综述全面描述了山竹果的特性，重点介绍了其丰富的膳食纤维、维生素和酚类化合物（尤其是花青素）含量。本综述还评估了用于评估 jaboticaba 的抗氧化、抗菌、抗炎和其他生物活性的方法，以及它的抗增殖、抗肥胖和抗糖尿病作用。此外，该综述还探讨了微胶囊和水凝胶基质的潜力，以解决水果易腐烂和花青素不稳定等限制其商业化的问题，从而支持开发基于jaboticaba的功能食品和补充剂。花青素的不稳定性阻碍了以jaboticaba为基础的食品的开发，而微胶囊技术和水凝胶包合技术可以缓解这一问题。这些技术提高了花青素的物理和化学稳定性，使其免受热和光的降解，延长了保质期，并实现了持续释放。因此，利用这些方法开发的基于 jaboticaba 的功能食品和补充剂可以促进将生物活性化合物纳入日常饮食。

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引用次数: 0

Cellular fluorescence imaging technology for food risk and function evaluation 用于食品风险和功能评估的细胞荧光成像技术

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-08 DOI: 10.1016/j.tifs.2024.104742

Zhiyuan Ning , Yingming Zhang , Shikun Zhang , Xianfeng Lin , Lixin Kang , Nuo Duan , Zhouping Wang , Shijia Wu

Cellular fluorescence imaging (CFI) uses fluorescent substances to label specific biomarkers in cells, recording their dynamic changes via fluorescent signals to study physiological processes. With advancements in fluorescent probe technology and cell biology, CFI has been widely used in food toxicology studies. CFI offers significant advantages over conventional toxicological methods, but no articles summarize this development. This paper reviews the application of CFI in detecting and evaluating toxic metal elements, chemical residues, mycotoxins, bacteria, viruses, and food processing contaminants, as well as evaluating vitamins, functional minerals, functional amino acids, functional peptides and polyphenol compounds. Additionally, the challenges and future prospects of CFI in food testing and toxicology are discussed.

细胞荧光成像（CFI）利用荧光物质标记细胞中的特定生物标记物，通过荧光信号记录其动态变化，从而研究生理过程。随着荧光探针技术和细胞生物学的发展，细胞荧光成像技术已广泛应用于食品毒理学研究。与传统的毒理学方法相比，CFI 具有显著的优势，但目前还没有文章对这一发展进行总结。本文综述了 CFI 在检测和评估有毒金属元素、化学残留物、霉菌毒素、细菌、病毒和食品加工污染物，以及评估维生素、功能性矿物质、功能性氨基酸、功能性肽和多酚化合物方面的应用。此外，还讨论了 CFI 在食品检测和毒理学方面面临的挑战和未来前景。

引用次数: 0

Impact of dairy food products on type 2 diabetes: Gut-pancreas axis for lower glucose level 乳制品对 2 型糖尿病的影响：降低血糖的肠道-胰腺轴

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-05 DOI: 10.1016/j.tifs.2024.104741

Duygu Ağagündüz , Birsen Yilmaz , Özge Cemali , Vida Šimat , Gamze Akkus , Piotr Kulawik , Fatih Ozogul

Background

Insulin resistance or inadequate pancreatic insulin secretion leads to high blood sugar levels. This is a key characteristic of type 2 diabetes mellitus (T2DM) - a noncommunicable disease. In recent studies, it has been suggested that dairy food products may have favorable impact on type 2 diabetes (T2DM) through the gut-pancreas axis, potentially leading to lower glucose levels. The gut-pancreas axis refers to communication between the gastrointestinal tract and the pancreas, which is involved in regulating glucose metabolism.

Scope and approach

This review aims to demonstrate the link between gut and pancreas axis and establish the impact of dairy food products in T2DM via gut-pancreas axis. To achieve a comprehensive review on how dairy food products interact with T2DM, databases were screened and relevant papers were included in the content.

Key finding and conclusions

Dairy products contain various components such as whey proteins, peptides and bioactive compounds that have been found to exert beneficial effects on glucose regulation. In research on the subject, it has been shown that consuming dairy products may improve insulin sensitivity, reduce insulin resistance and enhance pancreatic function, ultimately leading to better glycemic control in individuals with T2DM. Especially in studies conducted with probiotics or peptides isolated from dairy product, it has been observed that results that may be related to the gut-pancreas axis have been reached. In summary, dairy products contribute to the modulation of intestinal microbiota, improvement in intestinal permeability, increase in SCFA-producing bacteria, decrease in inflammatory and oxidative stress markers in tissues including liver and pancreas, especially in the intestine, and prevention of damage to pancreatic islets.

背景胰岛素抵抗或胰岛素分泌不足会导致高血糖。这是 2 型糖尿病（T2DM）--一种非传染性疾病--的主要特征。最近的研究表明，乳制品可通过肠道-胰腺轴对2型糖尿病（T2DM）产生有利影响，从而降低血糖水平。本综述旨在证明肠道与胰腺轴之间的联系，并通过肠道-胰腺轴确定乳制品对T2DM的影响。主要发现和结论乳制品中含有乳清蛋白、肽和生物活性化合物等多种成分，这些成分被发现对血糖调节具有有益作用。相关研究表明，食用乳制品可以改善胰岛素敏感性，降低胰岛素抵抗，增强胰腺功能，最终改善 T2DM 患者的血糖控制。特别是在使用益生菌或从乳制品中分离出的肽进行的研究中，已经观察到可能与肠道-胰腺轴有关的结果。总之，乳制品有助于调节肠道微生物群，改善肠道通透性，增加产生 SCFA 的细菌，减少包括肝脏和胰腺在内的组织（尤其是肠道）的炎症和氧化应激标记物，以及防止胰岛受损。

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引用次数: 0

Black sesame seeds: Nutritional value, health benefits, and food industrial applications 黑芝麻：营养价值、健康益处和食品工业应用

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-05 DOI: 10.1016/j.tifs.2024.104740

Zhenxia Xu , Min Li , Nanjie Jiang , Changqing Gui , Yunhai Wang , Yuting An , Xia Xiang , Qianchun Deng

Background

Black sesame seeds (BSS) have been considered a traditional health food with notable nutritional value and pharmacological properties for centuries, particularly in Asian countries like China. The growing demand for natural and functional foods has driven the market development of BSS products. Fully understanding the phytochemical constituents and biological activities of BSS advances its high-value utilization.

Scope and approach

This review provides a systematic overview of BSS, highlighting the nutritional ingredients, health effects, and prospective food applications. Additionally, the review addresses current research limitations and proposes strategies for optimizing BSS utilization.

Key findings and conclusions

BSS has a diverse nutritional profile, encompassing proteins, lipids, lignans, minerals, black pigments, and vitamins, with their content varying by cultivar and processing conditions. As an excellent nutritional resource of food, BSS exhibits prominent bioactivities demonstrated in animal and in vitro studies, including antioxidant, anti-cancer, anti-inflammatory, hepato and nephro protective and anti-obesity, neuroprotective, antidepressant, as well as lowering blood pressure and anti-diabetic effects. BSS also holds promise for various applications in the food industry, from nutritional supplements to innovative food packaging solutions. It is widely appreciated for its organoleptic properties and associated health benefits, making it an important ingredient in numerous food formulations, including sauces, bakery and dairy products, and beverages. Finally, the review indicates that better utilization of BSS is hindered by inadequate component analysis, limited health benefits research, lack of clinical studies on biological activities and toxicity, and the need for investigation into the effects of processing conditions on health-promoting properties.

背景黑芝麻（BSS）几个世纪以来一直被认为是一种传统的健康食品，具有显著的营养价值和药理特性，尤其是在中国等亚洲国家。人们对天然功能食品的需求不断增长，推动了黑芝麻产品的市场发展。充分了解 BSS 的植物化学成分和生物活性有助于提高其利用价值。此外，该综述还探讨了当前研究的局限性，并提出了优化 BSS 利用的策略。主要发现和结论BSS 的营养成分多种多样，包括蛋白质、脂类、木质素、矿物质、黑色素和维生素，其含量因栽培品种和加工条件而异。作为一种优质的营养食品资源，黑茶籽油具有显著的生物活性，动物和体外研究都证明了这一点，包括抗氧化、抗癌、抗炎、保护肝脏和肾脏、抗肥胖、保护神经、抗抑郁以及降血压和抗糖尿病作用。从营养补充剂到创新的食品包装解决方案，BSS 在食品工业的各种应用中也大有可为。它的感官特性和相关的健康益处广受赞誉，使其成为众多食品配方的重要成分，包括调味品、烘焙食品、乳制品和饮料。最后，综述指出，由于成分分析不足、健康益处研究有限、缺乏生物活性和毒性方面的临床研究，以及需要调查加工条件对健康促进特性的影响，因此无法更好地利用 BSS。

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引用次数: 0

Microfiltration retentate co-product from whey protein isolate production - Composition, processing, applications and potential for value addition 乳清分离蛋白生产过程中产生的微过滤回流物副产品--成分、加工、应用和增值潜力

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-04 DOI: 10.1016/j.tifs.2024.104739

Asfaw T. Mestawet , Thomas C. France , Patrick G.J. Mulcahy , James A. O'Mahony

Background

Microfiltration retentate (MFR), also called whey protein phospholipid concentrate, is a co-product of whey protein isolate (WPI) production derived through microfiltration (MF) of whey or whey protein concentrate. Microbiological quality and protein denaturation/aggregation in the MFR stream present challenges in valorizing the stream for utilization in specialized nutritional products. As a result, MFR is underutilized, with its current applications largely limited to commodity applications in the animal feed industry as a milk replacer and in confectionery, for example. On the other hand, the production of MFR is increasing year on year due to the increase in demand for WPI with its current production representing 14–18% of the total whey processed worldwide.

Scope and approach

In this review, we discuss MFR processing options, composition, current applications, future perspectives, and potential valorization strategies and challenges. Our approach includes a comprehensive literature review of recent studies and advancements in MFR processing. We systematically selected and analyzed peer-reviewed articles, industry websites, and reports to provide a holistic view of the current state and future directions of MFR technology.

Key findings and conclusions

The gross chemical composition of MFR is highly variable, with typical values of fat, protein, lactose, and ash ranging from 11 to 38%, 50–70%, 1–11%, and 2–4%, respectively. The protein constituents in MFR include β-lactoglobulin, α-lactalbumin, bovine serum albumin, lactoferrin, immunoglobulins, and caseino-macropeptide. Additionally, MFR is enriched with milk fat globule membrane-associated proteins such as butyrophilin, mucin 1, xanthine oxidase, and phospholipids like sphingomyelin and phosphatidylcholine. Significant research gaps exist in understanding the microbiology, bioactivity, and bioavailability of MFR components, which are crucial for supporting its valorization. Despite these gaps, there is great potential for utilizing MFR in the food industry, neonatal nutrition, and pharmaceutical applications. This potential provides opportunities to develop targeted, novel value-added ingredients from the MFR stream.

背景微滤回流物（MFR）又称乳清蛋白磷脂浓缩物，是乳清或乳清蛋白浓缩物经微滤（MF）生产乳清蛋白分离物（WPI）的副产品。微滤浓缩物中的微生物质量和蛋白质变性/聚合给将其用于特殊营养产品的价值提升带来了挑战。因此，MFR 的利用率很低，目前的应用主要局限于动物饲料行业中的代乳粉和糖果等商品应用。另一方面，由于对 WPI 需求的增加，MFR 的产量也在逐年增加，目前其产量占全球乳清加工总量的 14-18%。我们的方法包括对 MFR 加工的最新研究和进展进行全面的文献综述。我们系统地选择和分析了同行评议文章、行业网站和报告，以全面了解 MFR 技术的现状和未来发展方向。主要发现和结论 MFR 的总化学成分变化很大，脂肪、蛋白质、乳糖和灰分的典型值分别为 11%-38%、50%-70%、1%-11% 和 2%-4%。MFR 中的蛋白质成分包括 β-乳球蛋白、α-乳白蛋白、牛血清白蛋白、乳铁蛋白、免疫球蛋白和酪蛋白-巨肽。此外，乳脂膜富含乳脂球膜相关蛋白，如丁酵母蛋白、粘蛋白 1、黄嘌呤氧化酶，以及磷脂，如鞘磷脂和磷脂酰胆碱。在了解 MFR 成分的微生物学、生物活性和生物利用率方面存在着巨大的研究差距，而这对于支持其价值评估至关重要。尽管存在这些差距，但在食品工业、新生儿营养和医药应用中利用 MFR 的潜力巨大。这种潜力为从 MFR 流中开发有针对性的新型增值成分提供了机会。

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引用次数: 0

Silver carp (Hypophthalmichthys molitrix) utilization: Surimi innovations based on seasonal variation in muscle proteins 鲢鱼（Hypophthalmichthys molitrix）的利用：基于肌肉蛋白质季节性变化的鱼糜创新

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology

Pub Date : 2024-10-03 DOI: 10.1016/j.tifs.2024.104737

Zhuolin Wang , Yuanyong Tian , Hideharu Tsukagoshi , Wenzheng Shi , Zongcai Tu , Youling Xiong , Chunhong Yuan

Background

Silver carp (Hypophthalmichthys molitrix) is extensively cultured across various regions and countries due to its rapid reproduction, high growth rates, and cost-effectiveness. Surimi products are globally favored for their high protein content, distinctive flavor, and convenience. As a critically important freshwater resource, silver carp's favorable processing characteristics—such as its white flesh, high protein content, and excellent gelation properties—make it an ideal choice for producing fish paste and surimi products. The quality of surimi products is largely determined by their gelation properties, which are influenced by the quality of the raw materials and the thermal stability.

Scope and approach

This review gave a comprehensive overview of silver carp surimi products and summarized the gelation mechanism focused on the seasonal variations in silver carp muscle proteins including myosin, actin, tropomyosin, sarcoplasmic reticulum Ca²⁺-ATPase, and endogenous transglutaminase. These properties were important for guiding surimi production and processing. Finally, the research trends and outlined future directions were highlighted.

Key findings and conclusions

Due to the seasonal variation in silver carp muscle proteins, different processing conditions are required depending on the season. The setting temperature in summer is between 35 and 40 °C, whereas in winter, it is 30 °C. Considering the extensive aquaculture of silver carp in Southeast Asia and Africa, it is crucial to identify the gelation mechanisms and optimize production techniques based on environmental conditions and freshness of sampling. Current research emphasizes low-sodium formulations, 3D food printing, dysphagia diets, functional additives, and eco-friendly processing methods.

背景鲢鱼（Hypophthalmichthys molitrix）因其繁殖快、生长率高和成本效益高而在各个地区和国家广泛养殖。鱼糜产品因其蛋白质含量高、风味独特、食用方便而受到全球青睐。作为一种极其重要的淡水资源，鲢鱼具有良好的加工特性，如白色肉质、高蛋白含量和出色的凝胶特性，因此是生产鱼酱和鱼糜产品的理想选择。鱼糜产品的质量在很大程度上取决于其凝胶特性，而凝胶特性又受原材料质量和热稳定性的影响。范围和方法本综述全面概述了鲢鱼鱼糜产品，并总结了凝胶机制，重点是鲢鱼肌肉蛋白质的季节性变化，包括肌球蛋白、肌动蛋白、肌肌球蛋白、肌浆网 Ca2+-ATP 酶和内源性转谷氨酰胺酶。这些特性对于指导鱼糜的生产和加工非常重要。最后，重点介绍了研究趋势和未来发展方向。夏季的饵料温度为 35 至 40 °C，而冬季为 30 °C。考虑到鲢鱼在东南亚和非洲的广泛养殖，根据环境条件和采样新鲜度确定凝胶化机制并优化生产技术至关重要。目前的研究重点是低钠配方、3D 食品打印、吞咽困难饮食、功能性添加剂和生态友好型加工方法。

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