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κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions

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food Hydrocolloids 2024年 155卷

作者： Li, Shuang Lin, Songyi Jiang, Pengfei Qian, Xixin Wang, Shuo Sun, Na SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Engineering Research Center of Food Dalian Polytechnic University Dalian116034 China

Antarctic krill is a consumption resource with great exploitation potential. Previous study has found that carrageenan contributed to the improvement of texture characteristics of Antarctic krill surimi, but the specific synergistic mechanism remains unclear. This study aimed to evaluate and map the synergistic effect of κ-carrageenan on the quality properties of the myofibrillar protein complex gels of Antarctic krill and its potential modification sites. The analysis of physical quality, structure and molecular force showed that the incorporation of κCG induced the unfolding of myofibrillar proteins, resulting in alterations in the spatial conformation of the proteins, exposure of side-chain groups, and enhancement of intramolecular or intermolecular interactions in the gel system, which increased crosslinking of the MP-κCG composite gel networks. The higher degree of cross-linking facilitated the formation of denser network structures with higher storage and loss moduli, ultimately leading to improved gel quality properties. Notably, κCG plays a dual role in the gel network: it can not only support and stabilize the network structure of gel protein by filling the gaps, but also directly participate in the formation of gels by non-covalent and covalent interactions. Through the identification of the potential modification sites of κCG on Antarctic krill proteins, it was found that the main modified protein was myosin heavy chain and actin. Furthermore, lysine, arginine, threonine, serine and histidine were found to have high adduction quantities and reaction efficiencies. These findings are helpful to guide the quality control of Antarctic krill meat in the application process. © 2024

关键词： Proteins

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Smartphone-based colorimetric detection of formaldehyde in the air

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Building Simulation 2024年第11期17卷 2007-2015页

作者： Meng Yang Jin Ye Tao Yu Ying Song Hua Qian Tianyi Liu Yang Chen Junqi Wang Shi-jie Cao Cong Liu School of Energy and Environment Southeast UniversityNanjing210096China School of Energy and Power Jiangsu University of Science and TechnologyZhenjiangJiangsu212100China Wuhan Second Ship Design and Research Institute Wuhan430205China Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test Hubei Provincial Institute for Food Supervision and TestWuhan430075China Laboratory of Image Science and Technology the School of Computer Science and EngineeringSoutheast UniversityNanjingChina Jiangsu Provincial Joint International Research Laboratory of Medical Information Processing Southeast UniversityNanjingChina School of Cyber Science and Engineering Southeast UniversityNanjingChina Key Laboratory of Computer Network and Information Integration Southeast UniversityMinistry of EducationNanjingChina School of Architecture Southeast UniversityNanjingChina Jiangsu Province Engineering Research Center of Urban Heat and Pollution Control Southeast UniversityNanjingChina Global Centre for Clean Air Research(GCARE) University of SurreyGuildfordUK

Adverse impacts of exposure to formaldehyde on human health significantly increases attention in monitoring formaldehyde concentrations in the *** formaldehyde detection methods typically rely on large and costly instruments and requires high skills of expertise,preventing it from being widely accessible to *** study introduced a novel approach utilizing smartphone-based colorimetric *** of green channel signals of digital images by a smartphone successfully capture variation of purple color of 4-amino-3-hydrazino-5-mercapto-1,2,4-triazol solution,which is proportional to formaldehyde *** is because that green and purple are complimentary color pairs.A calibration curve was established between green channel signals and formaldehyde concentrations,with a correlation coefficient of *** limit of the smartphone-based method is 0.008 mg/m^(3).Measurement errors decrease as formaldehyde concentrations increase,with median relative errors of 34%,17%,and 6%for concentration ranges of 0–0.06 mg/m^(3),0.06–0.12 mg/m^(3),and 0.12–0.35 mg/m^(3),*** method replaced scientific instrumentation with ordinary items,greatly reducing cost and operation *** would provide an opportunity to realize onsite measurements for formaldehyde by occupants themselves and increase awareness of air quality for better health protection.

关键词： indoor air quality VOC RGB color identification machine vision

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Changes in Physio-Biochemical Metabolism, Phenolics and Antioxidant Capacity During Germination of Different Wheat Varieties

SSRN

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SSRN 2023年

作者： Li, Wenxin Liu, Xiaoyong Ma, Yan Huang, Xianqing Hai, Dan Cheng, Yongxia Bai, Ge Wang, Yinping Zhang, Bei Qiao, Mingwu Song, Lianjun Li, Ning College of Food Science and Technology Henan Agricultural University Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control Zhengzhou450002 China Henan Shuanghui Investment Development Co. Ltd. Henan Intelligent Meat Segmentation and Biotransformation Engineering Research Center Luohe462005 China Institute of Food Science and Technology Chinese Academy of Agricultural Sciences National Risk Assessment Laboratory of Agro-products Processing Quality and Safety Ministry of Agriculture and Rural Affairs Beijing100193 China

Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination were studied in eight different wheat varieties. Results showed that germination enhanced sprout growth, and caused oxidative damage, but enhanced phenolics accumulation. Ferulic acid and p-coumaric acid are the main phenolic acids in wheat sprouts, and dihydroquercetin, quercetin and vitexin are the main flavonoids. The phenolic acid content of Jimai 44 was the highest on the 2th and 4th day of germination, and that of Bainong 307 was the highest on the 6th day. The flavonoid content of Hei jingang was the highest during whole germination. The enzymes activities of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H) and 4-coumarate coenzyme A ligase (4CL) were up-regulated. The activities of catalase, polyphenol oxidase and peroxidase were also activated. Antioxidant capacity of wheat sprouts was enhanced. The results provided new ideas for the production of naturally sourced phenolic rich foods. © 2023, The Authors. All rights reserved.

关键词： Germination

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Effect of Different Thermal processing Methods on the Edible Quality and Flavor Profile of Kidney Bean and Clam Soup

SSRN

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SSRN 2024年

作者： Li, Jing Miao, Xiaoqing Liu, Yan Su, Wentao Jiang, Pengfei SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

This study examined the effects of three different thermal processing techniques—boiling, steaming, and stewing—on the flavor of heated kidney bean and clam soup in order to increase its acceptability. Color, thiobarbituric acid, free amino acids, flavor-presenting nucleotides, GC-IMS, electronic nose, and electronic tongue were among the parameters measured. The boiled group had a slightly higher total free amino acid content and flavor-presenting nucleotide (IMP) content than the other two groups, at 1.3775 mg/mL and 39.447 ng/mL, respectively. The main volatile flavor substances were discovered to be 3-methylthiopropanal after heat treatment, furfural, acetic acid ethyl ester, and 3-methyl butanal monomer. The electronic nose and electronic tongue indicated that the steamed and stewed groups contained higher concentrations of these substances. As a result, there was a substantial correlation between the distinct flavors of kidney bean clam soup and various thermal processing techniques. © 2024, The Authors. All rights reserved.

关键词： Nucleotides

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Effects of Various Thermal processing Approaches on Flavor and Taste Components in Dried Salted Spanish Mackerel

SSRN

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SSRN 2024年

作者： Li, Jing Jiang, Caiyan Miao, Xiaoqing Li, Shuang Dong, Xiuping Jiang, Pengfei SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

In order to obtain the best taste of dried salted mackerel, the heating method was investigated using dried salted mackerel with 6% salt concentration and dried for 4 and 6 days. Sensory evaluation and volatile flavor and taste ingredient content measurements are used to determine the best heating technique. Results demonstrated that 45 volatile taste compounds were identified by GC-IMS, with the oil-fried group having the highest concentration of pleasant volatiles and the PLS-DA analysis's findings matched with the GC-IMS;The e-tongue results revealed that throughout all sample groups, the savory flavor was the most noticeable;The fresh flavor amino acid concentration was the most significant in the oil-fried group, according to LC-MS analysis of the free amino acid content;In the oil-fried group, the sensory evaluation received the highest overall rating as well. This research offers a theoretical foundation for the creation of prepared meals that include Spanish mackerel that has been salted and dried. © 2024, The Authors. All rights reserved.

关键词： Sensory analysis

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Volatile Flavor Characteristics of Scallops (Chlamys Farreri) with Different Drying Methods Were Analyzed Based on Gc-Ims and Gc-O-Qtof

SSRN

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SSRN 2024年

作者： Jiang, Pengfei Miao, Xiaoqing Li, Jing Qi, Hang Shang, Shan Dong, Xiuping SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

In order to investigate the effects of different drying methods on the flavor of scallops, HS-GC-IMS combined with GC-O-QTOF was used to analyze the flavor of scallops processed by five drying methods. A total of 62 volatile components were identified by GC-IMS and the fingerprints of volatile components in scallops were constructed. 27 characteristic aroma components were identified by GC-O-QTOF, and the highest content was trimethylamine. 17 aroma compounds with GC-O ≥ 6 were screened by the time-intensity method, and the maximum aroma intensity value of 2-Acetyl-1-pyrroline was 9. 9 aroma compounds with ROAV ≥ 1 were identified. Using GC-O ≥ 6 and ROAV ≥ 1 as the criteria, 6 differential aroma compounds were further screened, and the results proved that naturally dried scallops had a heavier fishy odor. It was also confirmed by principal component analysis (PCA) that GC-IMS and GC-O-QTOF could distinguish the differences between scallops. © 2024, The Authors. All rights reserved.

关键词： Drying

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Volatile Flavor Characteristics of Scallops (Chlamys Farreri) with Different Drying Methods Were Analyzed Based on Gc-Ims and Gc-O-Qtof

SSRN

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SSRN 2024年

作者： Jiang, Peng-Fei Miao, Xiao-Qing Li, Jing Qi, Hang Dong, Xiu-Ping Shang, Shan SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

In order to investigate the effects of different drying methods on the flavor of scallops, HS-GC-IMS combined with GC-O-QTOF was used to analyze the flavor of scallops processed by five drying methods. A total of 62 volatile components were identified by GC-IMS and the fingerprints of volatile components in scallops were constructed. 27 characteristic aroma components were identified by GC-O-QTOF, and the highest content was trimethylamine. Seventeen aroma substances with GC-O ≥ 6 were screened by the time-intensity method, and the maximum aroma intensity value of 2-Acetyl-1-pyrroline was 9. Nine aroma substances with ROAV ≥ 1 were identified. Using GC-O ≥ 6 and ROAV ≥ 1 as the criteria, six differential aroma substances were further screened, and the results proved that naturally dried scallops had a heavier fishy odor. It was also confirmed by principal component analysis (PCA) that GC-IMS and GC-O-QTOF could distinguish the differences between scallops. © 2024, The Authors. All rights reserved.

关键词： Drying

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The Dynamic Changes of Flavor Characteristics of Sea Cucumber (Apostichopus Japonicus) During Puffing Revealed by Gc-Ms Combined with Hs-Gc-Ims

SSRN

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SSRN 2024年

作者： Jiang, Peng-Fei Miao, Xiaoqing Li, Shuang Liu, Yang Li, Jing Dong, Xiuping Du, Ming SKL of Marine Food Processing and Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

In order to enhance the ease of eating sea cucumbers, we evaluated the effect of puffing temperature (190 °C - 250 °C) and time (1 - 5 min) on the structure and flavor of sea cucumbers. With the increase of temperature and time, the expansion of sea cucumber increased significantly, in which the sea cucumbers in groups 230A, 230B, 250A, and 250B showed a sufficiently fluffy microstructure. Combined HS-GC-IMS and GC-MS analyses revealed that the content of unpleasant flavor components such as fishy flavor (Dimethyl sulfide, 1-Octanal, 3-Methyl butanal, and 1-Nonanal) in sea cucumbers gradually decreased with the increase of puffing temperature and time, whereas some pleasant flavor components (2-acetylpyrrole, dimethyl adipate, tridecane, 3-methyl and 5-ethyldecane) were formed and accumulated. These findings not only provide a new direction for sea cucumber processing, but also help to make up for the lack of information on the puffing of protein-based raw materials. © 2024, The Authors. All rights reserved.

关键词： Volatile organic compounds

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Application of methyl jasmonate postharvest maintains the quality of Nanguo pears by regulating mitochondrial energy metabolism

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Journal of Integrative Agriculture 2021年第11期20卷 3075-3083页

作者： LI Can-ying CHENG Yuan HOU Jia-bao ZHU Jie SUN Lei GE Yong-hong College of Food Science and Technology/National and Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai UniversityJinzhou 121013P.R.China

The present study was conducted to investigate the effects of methyl jasmonate(Me JA)dipping treatment on mitochondrial energy metabolism and quality parameters of Nanguo pears during room temperature *** results showed that Me JA treatment suppressed the respiration rate and weight loss,and maintained the flesh firmness of Nanguo *** JA also effectively maintained the content of ascorbic acid and titratable acidity in the ***,the activities of H^(+)-ATPase,Ca^(2+)-ATPase,succinate dehydrogenase(SDH)and cytochrome C oxidase(CCO)of the Me JA-treated fruit were significantly higher than those of the untreated *** contents of adenosine triphosphate(ATP)and adenosine diphosphate(ADP)and the energy charge were also enhanced by Me JA *** results suggest that postharvest Me JA treatment could maintain the quality of Nanguo pears,in part by modulating mitochondrial energy metabolism during room temperature storage.

关键词： Pyrus ussuriensis energy metabolism methyl jasmonate respiration rate

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Effect of Oxidation on Finely Segmented Products of Snakehead: Digestibility and Microstructure

SSRN

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SSRN 2024年

作者： Jiang, Hongyu Li, Wang Gong, Haonan Ji, Chaofan Lin, Xinping Zhu, Beiwei Zhang, Sufang SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

The present study was performed to investigate the digestive profiles of snakeheads' belly muscles (BM), tail muscles (TM) dorsal muscles (DM), and eye muscles (EM), with further explorations of relevant factors. Kinetic models were adopted to describe the digestion process with crucial parameters. BM showed the highest digestibility and digestive rate, followed by DM, TM, and EM. Meanwhile, the lowest hardness and springiness among the four muscles was observed in the TPA analysis for DM. The oxidation during storage promoted the digestion of muscles as well. The deformation due to oxidation caused a growth in cooking loss, TVB-N values, and gap rates of muscles, making the muscles more sensitive to digestive enzymes. The devious oxidative degrees and water distributions of samples proved the varying conformations of myofibrillar proteins (MP). MP obtained from BM featured a loosened and disordered structure with the lowest denaturation temperature. © 2024, The Authors. All rights reserved.

关键词： Denaturation

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