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Food Quality and Safety 2023年第1期7卷 30-39页

作者： Yuanyuan zhang meili zhang Xue Bai Yakun zhang Jing zhang Rui Huo College of Food Science and Engineering Inner Mongolia Agricultural UniversityHuhhotChina Agricultural and Livestock Products Processing Research Institute Inner Mongolia Academy of Agricultural and Animal Husbandry SciencesHuhhotChina

Objectives:We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the *** and Methods:The HS-SPME-GC-MS method combined with electronic nose technology was used to understand the lipid stability and analyze the changes in the flavor of the substances during the entire storage ***:It was observed that during the storage period,stir-fried oat flour contained less water than raw oat *** former was characterized by a lower fatty acid value,lower acid value,and lower linoleic acid content,but higher oleic acid content and palmitic acid content compared to the *** the passage of storage time,the palmitic acid content significantly increased,and the linoleic acid content significantly decreased in raw and stir-fried oats flour(P

关键词： Stir-frying oat flour lipid stability flavor substances storage

Genotoxins exaggerate the stressed state of aneuploid embryonic stem cells via activation of autophagy

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Science China(Life Sciences) 2020年第7期63卷 1026-1036页

作者： meili zhang Rong Xiao Guang Liu Yue Huang State Key Laboratory of Medical Molecular Biology Institute of Basic Medical SciencesChinese Academy of Medical Sciences&Peking Union Medical CollegeBeijing 100005China Department of Medical Genetics Institute of Basic Medical SciencesChinese Academy of Medical Sciences&Peking Union Medical CollegeBeijing 100005China

The cellular consequences of aneuploidy are largely dependent on the cell types examined. Aneuploid yeasts and mouse embryonic fibroblasts exhibit cell proliferation defects and can be selectively inhibited by compounds that cause proteotoxic or energy stress. By contrast, most aneuploid pluripotent stem cells proliferate rapidly and reach higher saturation densities. The responses of aneuploid pluripotent stem cells to the stress-inducing compounds remain uncharacterized. Here, we tested the response of aneuploid embryonic stem cells to several compounds that caused proteotoxic, energy and genotoxic stress using previously established mouse embryonic stem cell lines trisomic for chromosome 6, 8, 11, or 15. Not all trisomic embryonic stem cells were selectively inhibited by compounds that cause proteotoxic or energy stress. However, most of these cells exhibited increased sensitivity to genotoxins. They displayed elevated DNA damage response as characterized by increased γH2A.X foci under genotoxic stress. Further investigations indicated that elevated autophagy levels might contribute to the increased cytotoxic effects of genotoxins on trisomic embryonic stem cells. Our study laid the foundation for eliminating aneuploidy that might be an effective approach for controlling cancer progression.

关键词： aneuploidy embryonic stem cells genotoxins autophagy

The impact of high hydrostatic pressure treatment time on the structure,gelatinization and thermal properties and in vitro digestibility of oat starch

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Grain & Oil Science and Technology 2022年第1期5卷 1-12页

作者： Jing zhang meili zhang Xue Bai Yakun zhang Chen Wang College of Food Science and Engineering Inner Mongolia Agricultural UniversityHuhhot 010018China Sanya Research Institute Hainan Academy of Agricultural SciencesSanya 572024China

As a non-thermal processing technology,high hydrostatic pressure(HHP)can be used for starch modification without affecting the quality and flavour *** effect of HHP on starch is closely related to the treatment time of *** this paper,we investigated the impacts of HHP treatment time(0,5,10,15,20,25,30 min)on the microstructure,gelatinization and thermal properties as well as in vitro digestibility of oat starch by scanning electron microscopy,X-ray diffraction,Fourier transform infrared spectroscopy,13C NMR and differential scanning *** showed that 5-min HHP treatment led to deformation and decreases in short-range ordered and doublehelix structures of oat starch granules,and further extending the treatment time to 15 min or above caused the formation of a gelatinous connection zone,increase of particle size,disintegration of short-range ordered and double-helix structures,and crystal structure change from A type to V type,indicating gelatinization *** treatment time also resulted in the reduction in both the viscosity and the stability of oat *** indicated that HHP treatment time greatly influenced the microstructure of oat starch,and the oat starch experienced crystalline destruction(5 min),crystalline disintegration(15 min)and gelatinization(>15 min)during HHP *** of in vitro digestibility showed that the rapidly digestible starch(RDS)content declined first after treatment for 5 to 10 min then rose with the time extending from 15 to 30 min,indicating that longer pressure treatment time was unfavourable to the health benefits of oat starch for humans with diabetes and cardiovascular ***,the 500-MPa treatment time for oat starch is recommended not more than 15 *** study provides theoretical guidance for the application of HHP technology in starch modification and development of health foods.

关键词： High hydrostatic pressure Oat starch Structure Gelatinization property Thermal property In vitro digestibility

Highly sensitive fluorescent sensing and photocatalytic degradation performance of two-dimensional Tb-organic network

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Journal of Rare Earths 2024年第2期42卷 303-313,I0003页

作者： Ting Gao Zhihu Ma Yixia Ren Zhixiang Wang meili zhang Xiaoli Chen Jijiang Wang Laboratory of New Energy and New Function Materials Shaanxi Key Laboratory of Chemical Reaction EngineeringCollege of Chemistry and Chemical EngineeringYan'an UniversityYan'an716000China

A novel tetra-nuclear Tb-organic network,named as [Tb_(4)(2-pyia)_(6)(HAc)_(0.5)(2,2'-bipy)(H_(2)O)_(4.5)]·2,2'-bipy·H_(2)O(1),was synthesized hydrothermally based on 5-(pyridin-2-ylmethoxy) isophthalic acid(H_(2)pyia) and 2,2'-bipyridine(2,2'-bipy) ligands,and characterized by single crystal X-ray diffraction,thermogravimetric(TG) analyses,powder X-ray diffraction(PXRD) and infrared(IR) technology.1 possesses a two-dimensional network based on the tetra-nuclear inorganic building units,and the π-πstacking interactions between the pyia^(2-) ligands and the guest 2,2'-bipy molecules play an important role in the forming of 3D supramolecular structure.1 exhibits excellent fluorescent sensing performance for Fe^(3+)(1.26×10^(-8) mol/L),Cr_(2)O_(7)^(2-)(8.1×10^(-7) mol/L),2,4,6-trinitrophenol(TNP)(2.71×10^(-8) mol/L)and tetracycline(TCT)(2.76×10^(-7) mol/L) in aqueous solution with lower detection *** sensing mechanisms of 1 were investigated by density functional theory(DFT) calculations,ultraviolet-visible(UV-Vis) diffuse reflectance spectroscopy,PXRD and fluorescent lifetime *** activated product of 1 was prepared by heating at 255℃ under constant pressure and used to photo-catalytically degrade *** 1 and the activated one have good photocatalytic degradation performance for TCT with degradation rates of 84.29% and 96.07%,*** photocatalytic mechanisms were discovered by UV-Vis diffuse reflectance spectroscopy and radical trap *** Tb-organic framework might be an excellent multifunctional fluorescent sensor and a good photocatalytic agent for TCT degradation in the future.

关键词： Tb-organic network Fluorescent sensing Photocatalytic degradation Rare earths

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β-葡聚糖对燕麦淀粉凝胶特性及老化的影响

中国食品学报 2021年第8期21卷 91-101页

作者：张晶张美莉内蒙古农业大学食品科学与工程学院呼和浩特010018

燕麦淀粉与β-葡聚糖的相互作用在燕麦面团的形成中发挥着重要的作用。为研究β-葡聚糖对燕麦淀粉的影响,将不同比例β-葡聚糖添加到燕麦淀粉中,测定复配体系的微观结构、流变学特性等,并探究β-葡聚糖对淀粉老化的影响。结果表明:随着... 详细信息

燕麦淀粉与β-葡聚糖的相互作用在燕麦面团的形成中发挥着重要的作用。为研究β-葡聚糖对燕麦淀粉的影响,将不同比例β-葡聚糖添加到燕麦淀粉中,测定复配体系的微观结构、流变学特性等,并探究β-葡聚糖对淀粉老化的影响。结果表明:随着β-葡聚糖添加量的提高,复配体系颗粒粒径显著减小,形成致密、连续的类蜂窝状网络结构,糊化焓值升高,表明复配体系具有较好的稳定性。红外分析表明复配体系并未形成新的基团,主要通过氢键作用形成网络结构。β-葡聚糖的添加可以显著降低复配体系凝胶的硬度,增加弹性,改善淀粉食品品质。β-葡聚糖提高了复配体系糊化温度和峰值时间,降低了崩解值和回生值,表现出更好的热稳定性和抗老化性。添加β-葡聚糖后,复配体系仍表现出弱凝胶动态流变学特性。与燕麦淀粉相比,β-葡聚糖添加量为5%~10%的复配体系黏弹性增强,稠度系数增大,剪切变稀现象更明显,其中添加量为10%的复配体系固体性质表现最明显;添加量为15%~20%的复配体系黏弹性降低,剪切稳定性提高;添加10%β-葡聚糖可以抑制燕麦淀粉的长期回生。本研究结果可为复配体系在食品加工中的应用提供参考。

关键词： β-葡聚糖燕麦淀粉微观结构流变特性老化

超高压处理对燕麦淀粉颗粒特性、热特性及流变学特性的影响

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食品科学 2020年第23期41卷 114-121页

作者：张晶张美莉内蒙古农业大学食品科学与工程学院内蒙古呼和浩特010018

淀粉的性质直接影响淀粉原料食品的品质。为探究超高压处理对燕麦淀粉性质的影响,将燕麦淀粉在100~600 MPa的压力下处理30 min,研究燕麦淀粉颗粒特性、质构特性、热特性及流变学特性的变化。结果表明:100~300 MPa处理后,淀粉颗粒表面变... 详细信息

淀粉的性质直接影响淀粉原料食品的品质。为探究超高压处理对燕麦淀粉性质的影响,将燕麦淀粉在100~600 MPa的压力下处理30 min,研究燕麦淀粉颗粒特性、质构特性、热特性及流变学特性的变化。结果表明:100~300 MPa处理后,淀粉颗粒表面变化不明显,颗粒粒径减小,400~600 MPa处理后,淀粉颗粒表面变粗糙,并发生坍塌、黏结,颗粒粒径增加;超高压处理可以显著降低淀粉凝胶的硬度、胶着度和咀嚼度,并增加淀粉凝胶的回复性、弹性和黏聚性;热力学参数表明燕麦淀粉在500 MPa和600 MPa处理后发生糊化;动态流变实验表明超高压处理使淀粉糊G’、G’’、tanδ值明显提高,且100 MPa处理后,淀粉黏弹性最好;静态流变实验表明原淀粉和超高压处理淀粉均为假塑性流体,500~600 MPa处理后,触变环面积减少,体系的剪切稳定性提高。本研究为超高压对燕麦淀粉特性的影响提供了理论依据。

关键词：超高压燕麦淀粉颗粒特性热特性流变特性

基于RHCM与CIM熔接痕形成的分子形态演化研究

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材料导报 2019年第18期33卷 3125-3129页

作者：张美丽辛勇南昌大学机电工程学院南昌330031 九江学院机械与材料工程学院九江332005

针对注塑成型中的熔接痕问题,建立了聚合物流动前锋汇合时垂直取向的初始界面模型。采用分子动力学方法,通过对比分析传统注塑成型(Conventional injection molding,CIM)和快速热循环注塑成型(Rapid heat cycle molding,RHCM)熔接痕界... 详细信息

针对注塑成型中的熔接痕问题,建立了聚合物流动前锋汇合时垂直取向的初始界面模型。采用分子动力学方法,通过对比分析传统注塑成型(Conventional injection molding,CIM)和快速热循环注塑成型(Rapid heat cycle molding,RHCM)熔接痕界面分子链的迁移扩散、分子链取向、回转半径及界面结合能,研究了熔接痕界面弱连接与强连接的分子形态演化规律。结果表明,温度低、冷却速率快的CIM熔接痕表层和中间层分子取向快速冻结,分子链运动受阻,扩散速率慢,使得熔接痕界面分明,界面结合能低,分子形态变化不大,形成弱连接;而RHCM熔接痕及CIM熔接痕芯层高温保持时间较长,保压阶段冷却速率缓慢,有利于分子链的迁移扩散,同时促进分子链松弛,解取向明显,回转半径减小,使聚合物分子链团呈缠绕卷曲状态,界面分子链穿绕缠结在一起,界面结合能也增大,形成强连接。因此,熔接痕界面聚合物分子形态演化的实质是取向分子链的松弛和相互扩散的过程,而RHCM工艺则极大促进了分子形态演化进程,显著改善了熔接痕的弱连接问题。

关键词：熔接痕分子形态快速热循环注塑成型传统注塑成型

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牧区醪糟分离菌在燕麦醪糟发酵工艺中的应用

中国食品学报 2021年第8期21卷 208-215页

作者：刘红微张美莉内蒙古农业大学食品科学与工程学院呼和浩特010018

为获得工艺稳定、品质统一的燕麦醪糟,本研究将牧区醪糟中分离得到的菌株与酵母菌结合,确定复合发酵菌比例后,通过单因素实验和正交试验优化燕麦醪糟的发酵工艺。结果表明:酵母菌与牧区醪糟分离菌比例1∶3,其中产酒酵母与产香酵母比例3... 详细信息

为获得工艺稳定、品质统一的燕麦醪糟,本研究将牧区醪糟中分离得到的菌株与酵母菌结合,确定复合发酵菌比例后,通过单因素实验和正交试验优化燕麦醪糟的发酵工艺。结果表明:酵母菌与牧区醪糟分离菌比例1∶3,其中产酒酵母与产香酵母比例3∶1,分离菌2#、4#、5#的比例1∶1∶1;最佳发酵工艺为:复合发酵菌接种量10%,30℃发酵24 h,50℃继续发酵48 h。在此条件下的燕麦醪糟感官评分为9.1分,达到一级水平。本研究结果可为燕麦醪糟的工业化生产提供技术参考。

关键词：燕麦醪糟牧区醪糟分离菌复合发酵菌固液混合发酵

自然发酵与接种发酵燕麦醪糟的挥发性成分分析

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食品科学 2021年第20期42卷 203-207页

作者：刘红微张美莉内蒙古农业大学食品科学与工程学院内蒙古呼和浩特010018

采用顶空固相微萃取与气相色谱-质谱联用技术分析自然发酵与接种发酵2种方式燕麦醪糟的挥发性成分,探讨2种方式下燕麦醪糟挥发性成分的差异性,进而为接种发酵燕麦醪糟工业化生产提供理论依据。结果表明,2种发酵方式生产燕麦醪糟的挥发... 详细信息

采用顶空固相微萃取与气相色谱-质谱联用技术分析自然发酵与接种发酵2种方式燕麦醪糟的挥发性成分,探讨2种方式下燕麦醪糟挥发性成分的差异性,进而为接种发酵燕麦醪糟工业化生产提供理论依据。结果表明,2种发酵方式生产燕麦醪糟的挥发性香气成分分别为62、65种,主要包括酯类、酸类、醇类、醛酮类、杂环类、烃类,主成分分析发现酯类、醇类、杂环类为正影响挥发性物质;接种发酵燕麦醪糟的主要挥发性香气成分为醇类(58.31%)、酯类(20.70%)、酸类(16.75%),自然发酵燕麦醪糟主要挥发性香气成分为酸类(61.94%)、酯类(18.89%)、醇类(13.58%);接种发酵燕麦醪糟的酯类、醇类、杂环类成分含量显著高于自然发酵组,酸类成分显著低于自然发酵组。挥发性香气组分分析有助于明确燕麦醪糟接种发酵的可行性,以期为接种发酵燕麦醪糟的品质评价和定向生产提供理论基础。

关键词：燕麦醪糟接种发酵自然发酵挥发性成分主成分分析

复合燕麦高纤维杂粮粉对高脂饮食诱导的小鼠肥胖的干预作用

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中国食品学报 2023年第5期23卷 105-112页

作者：霍瑞张美莉张亚琨内蒙古农业大学食品科学与工程学院呼和浩特010018

以燕麦-玉米-魔芋挤压膨化混粉、燕麦麸皮微粉、脱脂乳粉、葛根全粉、南瓜粉为基础原料,制备一种高膳食纤维粉,探究其对高脂饮食小鼠的肥胖干预效果。小鼠适应性喂养7 d后分为空白组、高脂饮食组、实验组、阳性组,灌胃8周后观察并测定... 详细信息

以燕麦-玉米-魔芋挤压膨化混粉、燕麦麸皮微粉、脱脂乳粉、葛根全粉、南瓜粉为基础原料,制备一种高膳食纤维粉,探究其对高脂饮食小鼠的肥胖干预效果。小鼠适应性喂养7 d后分为空白组、高脂饮食组、实验组、阳性组,灌胃8周后观察并测定小鼠体质量、血糖、脂代谢水平并做组织切片。结果表明,与高脂饮食组相比,高纤维饮食干预能显著降低小鼠的体质量、腹部脂肪质量和空腹血糖值(P<0.05);吸附血液和肝脏中的胆固醇,肝脏胆固醇和甘油三酯含量相比高脂饮食组分别降低45.63%和41.98%;减少高脂饮食引起的肝脏损伤,显著提升血清中高密度脂蛋白含量(P<0.05),降低低密度脂蛋白、谷草转氨酶和谷丙转氨酶含量。该膳食纤维粉可以减轻小鼠体质量,改善脂代谢和肥胖引起的肝脏损伤。

关键词：杂粮膳食纤维肥胖脂质代谢