检索结果-内蒙古大学图书馆

Investigating the Effects of Low-Salt processing on the Umami Peptides of Dry-Cured Ham Using Peptidomics Techniques

学校读者我要写书评

暂无评论

SSRN 2024年

作者： Ju, Ming Cui, Mingxun Piao, Chunxiang Mu, Baide Zhang, Jian Xing, Lujuan Zhao, Changcheng Li, Guanhao Zhang, Wangang College of Agriculture Yanbian University Yanji133000 China Key Laboratory of Meat Processing and Quality Control Ministry of Education China Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China School of Life Science Zhengzhou University Zhengzhou450001 China

Low-salt processing influences the natural degradation pattern of proteins in dry-cured hams, which may affect flavor accumulation in the final products. This study used peptidomics and bioinformatics methods to assess how low-salt processing affected the umami peptide profiles of dry-cured hams. The results showed that the peptide profiles varied significantly among different processing methods. The abundances of total peptides and the umami peptides were higher in the low-salt group. Umami peptides formed by hydrolysis of creatine kinase M-type (CKM) and fast skeletal muscle troponin T (TnTf) accounted for 30.86% of total umami peptides (variable importance in projection > 1). In addition, the differences in the expression of proteins associated with umami peptide formation during ham processing in the two groups were verified by western blotting. The above results suggest that low-salt processing further affected the formation of umami peptides in hams by influencing the degradation of CKM and TnTf. © 2024, The Authors. All rights reserved.

关键词： Peptides

Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs

学校读者我要写书评

暂无评论

LWT 2025年 225卷

作者： Li, Ying Blank, Imre Liu, Xin Feng, Xiaoxiao Fan, Yuxia Yu, Yanyang Cui, Zhiyong Zhu, Yiwen Chen, Hongqiang Xu, Xinglian Tang, Changbo Zhou, Guanghong Liu, Yuan Key Laboratory of Meat Processing and Quality Control Ministry of Education Key Laboratory of Meat Processing Ministry of Agriculture and Rural Affairs Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China School of Food Science and Engineering Ningxia University Yinchuan750021 China North Information Control Research Academy Group Co. Ltd. Norinco Group Nanjing211153 China Department of Food Science & Technology School of Agriculture & Biology Shanghai Jiao Tong University Shanghai200240 China

Flavor plays a pivotal role in shaping consumer preferences for meat alternatives, yet the interaction between lipid composition and aroma formation in sustainable peanut protein-based fermented sausage analogues remains unexplored. This study investigated how textured peanut proteins (TNPs) influence lipid variation, aroma development and sensory perception in fermented sausage analogues. By employing multi-omics techniques (volatilomics and lipidomics) combined with sensory evaluation, we revealed that integrating TNPs at varying proportions (25 %, 50 %, 75 %, and 100 %) resulted in significant changes in the volatiles associated with meat-like aromas (nitrogen oxides and sulfur-containing compounds) and taste attributes (umami, richness, bitterness, and astringency), along with the identification of key volatiles and 44 differentially expressed lipids. 3-sec-Butyl-2-methoxypyrazine, 2,3-butanedione, and 1-octen-3-ol were primary contributors to unique flavors, with sensory panelists significantly preferring the 25 % TNPs analogues (P © 2025 The Authors

关键词： Nitrogen oxides

Volatilome Evaluation of Modified Atmosphere Packaged Chilled and Super-Chilled Pork Loins Using Electronic Nose and Hs-Gc-Ims Integration

学校读者我要写书评

暂无评论

SSRN 2022年

作者： Bassey, Anthony Pius Chen, Yongfang Boateng, Evans Frimpong Guo, Yiping Tianming, Zhou Dou, Han Ye, Keping Li, Chunbao Zhou, Guanghong Key Laboratory of Meat Processing and Quality Control MOE Jiangsu Collaborative Innovation Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Jiangsu Nanjing210095 China

This study assessed the volatilome of modified atmosphere packaged (MAP) pork loins at 4 °C and -2 °C storage using electronic (E-) nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) integration. Sensory characteristics decreased greatly as storage progressed (P © 2022, The Authors. All rights reserved.

关键词： meats

Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide

学校读者我要写书评

暂无评论

FOOD CHEMISTRY 2023年 400卷 133965页

作者： Xu, Lina Xu, Xinglian Xu, Yujuan Huang, Mingyuan Li, Yali Nanjing Agr Univ Coll Food Sci & Technol Key Lab Meat Processing & Qual Control Minist Educ Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Qu Nanjing 210095 Peoples R China

In the present study, in order to establish a triggerable system of core-shell structure, oregano essential oil (OEO) loaded microcapsules by chitosan-decorated titanium dioxide (TiO2) were prepared and characterized to explore their immediate triggered release abilities by UV-mediated triggers. The surface modification of chitosan composite shells could improve encapsulation yield and loose bulk density. Microcapsules loaded TiO2 were more conducive to release after UV irradiation and the mechanism involved in the release process was followed a classical Fickian diffusion. The microcapsules had higher thermal stability compared to free OEO but UV irradiation reduced the thermal stability of microcapsules with TiO2. Furthermore, the analysis of FTIR and XPS showed that the damaged shell structures were observed, especially glycosidic bonds, and were advantageous to the overflow of OEO. Therefore, loading TiO2 in core-shell system was a promising strategy for controlling the release by UV irradiation according to the needs.

关键词： Microcapsules Titanium dioxide Immediate release UV -mediated triggers

Influence of Heating Temperatures and Storage on the Odorous Smell of Duck meat and Identification of Characteristic Odorous Smell Compounds

学校读者我要写书评

暂无评论

SSRN 2023年

作者： Zhao, Gaiming Zhang, Jiali Wang, Sen Yu, Xiaoling Zhang, Qiuhui Zhu, Chaozhi Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China

To clarify the characteristic odorous smell compounds of the duck meat, especially reheating after storage, the duck breast cooked at three temperatures (90℃, 100℃, 105℃) and reheated after storing for 7 days were studied. The results, obtained through electronic nose analysis and sensory evaluation, revealed a significant increase (p © 2023, The Authors. All rights reserved.

关键词： Electronic nose

Effect and mechanism of ferulic acid inclusion complexes on tyramine production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages

学校读者我要写书评

暂无评论

Food Bioscience 2022年第2期46卷 173-181页

作者： Yali Huang Honghong Yu Shiling Lu Liangjun Zou Zonggui Tang Tao Zeng Juan Tang Lab.of Meat Processing and Quality Control School of Food Science and TechnologyShihezi UniversityShihezi832003PR China Analysis and Testing Center Xinjiang Academy of Agricultural and Reclamation ScienceShihezi832000PR China The Eighth Division Shihezi Institute for Drug Control Shihezi832000PR China The First Affiliated Hospital Shihezi University School of Medicine Shihezi832000PR China

Ferulic acid inclusion complexes(FA-HP-β-CD)effects on tyramine accumulation and gene expression of Enterobacter hormaechei MW386398 in traditional smoked horsemeat sausages were *** transcription-quantitative polymerase chain reaction(RT-qPCR)was used to identify the expression of tyrosine decarboxylase(TDC)clusters in the tyramine producing *** addition,relevant parameters such as microbial growth,moisture content,pH,and tyramine accumulation in pure cultures and during fermentation of smoked horsemeat sausages were *** acid(FA)and FA-HP-β-CD inclusion complexes both significantly decreased tyramine accumulation,as well as significantly inhibited tyrosine decarboxylase(tdcA)and tyrosine/tyramine antiporter(tyrP)genes expression(p<0.05).Furthermore,FA and FA-HP-β-CD inclusion complexes both reduced the number of Enterobacteriaceae in smoked horsemeat sausages,but did not alter the main ***,FA-HP-β-CD inclusion complexes exhibited stronger ability in hindering TDC related gene expression,reducing tyramine accumulation and antibacterial *** results indicate that FA-HP-β-CD inclusion complexes are able to reduce tyramine accumulation in smoked horsemeat sausages by inhibiting Enterobacteriaceae growth and gene expression.

关键词： Enterobacter hormaechei Biogenic amines Gene expression Tyramine decarboxylation pathway

Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study

学校读者我要写书评

暂无评论

FOOD CHEMISTRY 2022年 387卷 132791页

作者： Chen, Jiahui Gao, Qianni Zhou, Guanghong Xu, Xinglian Nanjing Agr Univ Coll Food Sci & Technol Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Key Lab Meat Proc & Quality Control Nanjing 210095 Peoples R China

In this work, the noncovalent interactions between the protein-epigallocatechin gallate (protein-EGCG) complex and nanocrystalline cellulose (NCC) were systematically investigated. Rheological properties, including large amplitude oscillation shear (LAOS), transient rheology, and conventional rheology of the mixture were also evaluated. As obtained, flexible myofibrillar protein-epigallocatechin gallate (MP-EGCG) and rigid ovalbumin-epigallocatechin gallate (Ova-EGCG) follow different rules in the stability of the regulatory system because of the difference in noncovalent interactions, triggering different rheological responses of the complexes. Addi-tionally, MP-EGCG/NCC showed an obvious strain overshoot during LAOS flow, which could not be obtained in Ova-EGCG/NCC. Notably, the fibrous MP-EGCG network was the factor that dominated the formation of a more stable suspension system with strong hydrogen bonding, dipole-dipole interactions and/or van der Waals forces. This study can provide some ideas for the future study of the interaction between protein-polyphenol complexes and polysaccharides.

关键词： Myofibrillar protein (MP) Ovalbumin (Ova) Nanocrystalline cellulose (NCC) Microstructure Large amplitude oscillatory shear (LAOS) Atomic force microscopy (AFM)

Bile Acid Derivatives Effectively Prevented High-Fat Diet-Induced Colonic Barrier Dysfunction

学校读者我要写书评

暂无评论

MOLECULAR NUTRITION & FOOD RESEARCH 2023年第10期67卷 e2200649页

作者： Ma, Yafang Shan, Kai Huang, Zixin Zhao, Di Zhang, Miao Ke, Weixin Li, Chunbao Nanjing Agr Univ Key Lab Meat Proc & Quality Control MOE Nanjing 210095 Peoples R China Nanjing Agr Univ Key Lab Meat Proc MOA Nanjing 210095 Peoples R China Nanjing Agr Univ Jiangsu Synerget Innovat Ctr Meat Proc & Qual Cont Nanjing 210095 Peoples R China

ScopeBile acids (BAs) have recently emerged as important regulators of many physiological and pathological processes. However, the change of colonic BAs induced by high-fat diet (HFD) and their effects on colonic barrier function remain to be further elucidated. Methods and resultsC57BL/6 mice are divided into two groups and feed 12 weeks with diets differing for fat content. Higher levels of serum diamine oxidase (DAO) activity, endotoxin (ET), and d-lactate (d-LA) are observed in HFD-fed mice, indicating an increase in intestinal permeability. Real-time quantitative PCR and western blot analyses demonstrate that HFD downregulates tight junction proteins (TJs, including zonula-occludens 1 [ZO-1], Occludin, and Claudin1) and Muc2 expression in the colon. The colonic BA profiles are analyzed by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). HFD induces an increase in primary BAs but a decrease in secondary BAs. In human colonic cell line Caco-2, secondary BAs (deoxycholic acid [DCA], lithocholic acid [LCA], their 3-oxo- and iso- derivates) upregulate the expression of TJs and counteract DSS-induced increase in intestinal permeability at physiological concentrations. IsoDCA and isoLCA are the most effective ones. Moreover, supplementation of isoDCA or isoLCA also effectively prevents HFD-induced colonic barrier dysfunction in mice. ConclusionThese results demonstrate that secondary BAs (especially isomerized derivatives) may be important protectors for the colonic barrier function.

关键词： bile acid derivates colonic barrier function high-fat diet tight junction proteins

Excavation, Identification and Structure-Activity Relationship of Heat-Stable Umami Peptides in the processing of Wuding Chicken

学校读者我要写书评

暂无评论

SSRN 2023年

作者： Jia, Rong Yang, Yuan Liao, Guozhou Gu, Dahai Pu, Yuehong Huang, Ming Wang, Guiying College of Food Science and Technology Yunnan Agricultural University Kunming650201 China Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural University Kunming650201 China Key Laboratory of Meat Processing and Quality Control MOE Key Laboratory of Meat Processing MOA College of Food Science and Technology Nanjing Agricultural University Jiangsu Nanjing210095 China

Umami peptides from different stages of Wuding chicken processing were discovered, isolated, and purified using ultrafiltration membrane (UF), gel filtration chromatography (GFC), and reversed-phase high-performance liquid chromatography (RP-HPLC), and the binding mechanism was explored. Twelve umami peptides were found by nano-scale liquid chromatography-tandem mass spectrometry (Nano-HPLC-MS/MS) from four phases, three of which existed throughout the processing step, and their peptide sequences were HLEEEIK (HK-7), LDDALR (LR-6), and ELY (EY-3). The umami score and the frequency of active fragments of umami were highest for LL-5, followed by EF-3. The main active sites between umami peptide and umami receptor T1R1/T1R3 were Tyr262, Glu325, and Glu292, and hydrophobic interaction and hydrogen bonding were the main forces, and bitter amino acids were also important components of umami peptides. This study provided a basis for the identification and screening of umami peptides in local chicken, also help to study the structure-activity relationship of umami peptides. © 2023, The Authors. All rights reserved.

关键词： Peptides