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Food Bioscience 2022年第3期47卷 947-953页

作者： Chen Chen Jiajie Yuan Haiyan Yu xinman lou Bei Wang Zhiyuan Xu Huaixiang Tian School of Perfume and Aroma Technology Shanghai Institute of TechnologyShanghai201418PR China School of Food and Health Beijing Technology and Business UniversityBeijing100048PR China State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy BiotechnologyDairy Research InstituteBright Dairy & Food Co.LtdShanghai200436PR China

Lactococcus lactis is an important food-grade microorganism that has been successfully applied as a starter to increase the level of 3-methylbutanal produced during the ripening of *** variants of branched-chain α-keto acid decarboxylase (KADC) were discovered in *** strains with different 3-methylbutanal production *** genes encoding KADCs of varying lengths (KADC-long,KADC-middle,and KADC-short) were cloned and heterologously expressed into Escherichia *** activity was only detected in the *** cloned with the KADC-long-encoding *** modeling of the three KADC recombination proteins showed that an active-site residue (Glu462) and an S-pocket structure were necessary for the ability to catalyze ***-long showed maximum activity at pH 7.0 and 30 ℃.The substrate hydrolysis and kinetic parameters demonstrated that KADC-long efficiently produces 2-methylbutanal and *** heterologous expression of the full-length kdcA in low-3-methylbutanal-yield *** strains increased their production *** results of this study demonstrate the function of the complete KADC in 3-methylbutanal production.

关键词： Lactococcus lactis Branched-chainα-keto acid decarboxylase 3-Methylbutanal Thiamin diphosphate(ThDP)-dependent enzyme family

Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes

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Food Bioscience 2023年第3期53卷 390-399页

作者： Huaixiang Tian Rui Yang Xuefeng Sun Haiyan Yu Juan Huang Haibin Yuan xinman lou Zhaohu Yuan Chen Chen School of Perfume and Aroma Technology Shanghai Institute of TechnologyHaiquan Road 100Shanghai201418PR China Yunnan Xinxiwang Dengchuan Diequan Dairy Co. LtdNo.88Xinzhou RoadEryuan CountyDali Bai Autonomous PrefectureYunnan671204PR China

The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been *** study therefore screened lactic acid bacteria(LAB)for their ability to inhibit goaty flavor in goat milk cake and sour juice *** strains capable of inhibiting goaty flavor were identified as Lactococcus lactis *** SD-3,Pediococcus lactis DN-1,and Lactiplantibacillus plantarum *** milk cake was then fermented using orthogonally designed mixed *** optimum inoculums of strains were determined based on orthogonal experiment,sensory evaluation score and gas chromatography-mass spectrometry(GC-MS)analysis,which were 6.7×10^(6),1.0×10^(7) and 2.0×10^(7) CFU/mL for strain SD-3,DN-1 and GM-6,*** GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids(FFA)with goaty flavor *** included propionic acid,valeric acid,hexanoic acid,heptanoic acid,octanoic acid,and decanoic *** contrast,the content of aroma compounds with goaty flavor-inhibition effects increased,such as benzaldehyde,ethyl butyrate and *** study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.

关键词： Goat milk cakes Lactic acid bacteria Goaty flavor-inhibition Aroma profiles Artificial adjunct starter

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超高压及加热处理对羊乳脂肪酸组成的影响

农业工程学报 2015年第23期31卷 308-314页

作者：王存芳娄新曼王建民齐鲁工业大学轻工学部食品学院济南250353 山东农业大学动物科技学院泰安271018

为了研究超高压处理及加热处理对羊乳中脂肪酸组成的影响,该文以崂山奶山羊乳为研究对象,通过氯仿-甲醇法和碱催化法分别对乳脂肪进行提取和甲酯化,采用气相色谱-质谱(gas chromatography-Mass Spectrometry,GC-MS)方法分析在100、200、... 详细信息

为了研究超高压处理及加热处理对羊乳中脂肪酸组成的影响,该文以崂山奶山羊乳为研究对象,通过氯仿-甲醇法和碱催化法分别对乳脂肪进行提取和甲酯化,采用气相色谱-质谱(gas chromatography-Mass Spectrometry,GC-MS)方法分析在100、200、300、400 MPa超高压条件和65℃/30 min、75℃/15 min、90℃/1 min、煮沸加热条件下羊乳中各脂肪酸组成的变化,结果显示:经超高压处理,羊乳中的短链脂肪酸、饱和脂肪酸和不饱和脂肪酸含量的变化均不显著(P>0.05),而经加热处理羊乳中的短链脂肪酸和饱和脂肪酸含量均显著升高(P0.05);C12:0、C14:0含量显著增加(P0.05),C18:2和C18:3含量显著降低(P0.05)。而经加热处理羊乳中C10:0含量显著升高(P0.05);C18:1、C18:2、C18:3含量均显著降低(P<0.001,P<0.05,P<0.001),而C20:4为检测出来。研究结果表明超高压处理能够更好的保持羊乳中脂肪酸的含量及组成,进而为超高压技术和加热处理在乳品中的应用及羊乳资源的开发提供了理论依据。

关键词：脂肪酸杀菌加热山羊乳超高压处理气相色谱-质谱

果酒中香气化合物的生物转化与调控机制研究进展

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食品科学 2022年第19期43卷 36-47页

作者：田怀香熊娟涓于海燕陈臣娄新曼上海应用技术大学香料香精技术与工程学院上海201418

果酒发酵过程中微生物及其代谢酶引发的一系列生化反应对其风味形成具有重要作用,但目前仍存在生物调控手段不完善,香气形成机理不清晰等问题,制约着我国果酒产品的开发和品质提升。本文对不同果酒中香气化合物种类及其生成途径进行阐述... 详细信息

果酒发酵过程中微生物及其代谢酶引发的一系列生化反应对其风味形成具有重要作用,但目前仍存在生物调控手段不完善,香气形成机理不清晰等问题,制约着我国果酒产品的开发和品质提升。本文对不同果酒中香气化合物种类及其生成途径进行阐述,分析香气前体物质代谢和微生物发酵对果酒香气的贡献;从生物调控角度重点论述不同果酒发酵过程香气成分的变化规律及微生物和酶对果酒香气化合物的影响机制,分析发酵菌种、发酵方式、微生物产酶能力及其酶活力大小等因素对果酒香气形成的作用,深入介绍微生物、酶同果酒香气的关系;最后,对未来果酒的研究热点进行展望,为建立以风味导向为基础的果酒定向调控手段提供理论依据和技术支持。

关键词：果酒香气化合物代谢途径生物转化调控

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Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae

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Food Bioscience 2022年第6期50卷 84-91页

作者： Huaixiang Tian Yao Liu Li Li Chen Chen Haiyan Yu Xinxin Ma Juan Huang xinman lou Haibin Yuan Department of Food Science and Technology Shanghai Institute of TechnologyHaiquan Road 100Shanghai201418China Shanghai Tramy Green Food Co. LtdNo.201Xuanchun RoadSanzao Industrial ParkXuanqiao TownPudong New AreaShanghai201314China

Soybean residue (SR) is a by-product of bean product processing with potential usefulness as a fermentation medium. However, the fermentation efficiency of SR is limited due to its low reducing sugar content. In this study, a method of microwave radiation combined with cellulase hydrolysis (MCH) was developed to increase the reducing sugar content of SR, and the effect of treated SR on fermentation by Aspergillus oryzae was evaluated. First, the process parameters, including the reaction time, pH and temperature, were optimized. Second, the effect of treated SR on fermentation by A. oryzae was evaluated, including changes in cell proliferation and protease viability. The results showed that the MCH method capitalized on the advantages of microwave radiation and cellulase and promoted the enzymatic hydrolysis of fibrous polysaccharides in the crystallization zone of SR. The reducing sugar content of SR significantly increased from 0.42 to 0.98 mg/mL after MCH treatment. In addition, treated SR effectively promoted the proliferation of A. oryzae , and the protease activity reached 111 U/mL after 3 days of fermentation. The results of this study suggested that the MCH method can effectively increase the reducing sugar content of SR to expand its use as a fermentation medium.

关键词： Soybean residue Microwave Cellulase hydrolysis Aspergillus oryzae

脂肪替代物对低脂再制奶酪品质的影响及其品质提升策略研究进展

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食品科学 2024年第18期45卷 250-260页

作者：田怀香付金鹭于海燕陈臣娄新曼上海应用技术大学香料香精技术与工程学院上海201418

再制奶酪因其口味丰富、品质稳定、便于携带等优点深受消费者喜爱,但再制奶酪中脂肪含量较高,无法满足消费者低脂饮食的需求,因此,生产低脂肪含量的再制奶酪已成为乳制品行业发展的趋势。然而,脂肪含量的减少会在一定程度上影响奶酪品质... 详细信息

再制奶酪因其口味丰富、品质稳定、便于携带等优点深受消费者喜爱,但再制奶酪中脂肪含量较高,无法满足消费者低脂饮食的需求,因此,生产低脂肪含量的再制奶酪已成为乳制品行业发展的趋势。然而,脂肪含量的减少会在一定程度上影响奶酪品质,如何提高低脂再制奶酪的品质特性是乳制品行业亟需解决的问题。脂肪替代物是一种可以模仿奶酪中脂肪的物质,其能够弥补奶酪因脂肪减少而造成的风味、质构等品质特性缺陷。本文分别介绍了脂肪及不同种类脂肪替代物(脂肪基、蛋白质基和碳水化合物基)对奶酪和低脂再制奶酪风味、质地等品质特性的重要作用,并从低脂天然奶酪品质提升策略、配料成分调整、加工技术等方面总结了低脂再制奶酪的品质提升手段,以期为高品质低脂再制奶酪的开发提供参考,推动奶酪行业的进一步发展。

关键词：低脂再制奶酪脂肪替代物风味质构调控

Improvement of stability and in vitro bioaccessibility of nervonic acid by nonionic surfactant in protein-based nanoemulsions

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Food Bioscience 2023年第1期51卷 878-887页

作者： Yu Jin Bin Shu xinman lou Kunhua Wang Yunhui Zhai Yingjuan Qu Ruijuan Song Fuguo Liu Xiaobo Dong Huaide Xu College of Food Science and Engineering Northwest A&F UniversityYanglingShaanxi712100China College of Chemistry and Chemical Engineering Xi’an Key Laboratory of Food Safety Testing and Risk AssessmentXi’an UniversityXi’an710065China Shaanxi Academy of Pomology Sciences YanglingShaanxi712100China Department of Perfume and Aroma Technology Shanghai Institute of TechnologyShanghai201418China

Nervonic acid(NA,ω-9)is beneficial for brain health,but its poor water solubility limits its *** protein-based emulsions were unstable under environmental *** this study,the effects of a nonionic surfactant(Tween 20,T20)on the characteristics,stability,and in vitro digestion properties of NA-loaded nanoemulsions prepared with proteins(whey or soybean protein isolate)were *** emulsions stabilized by protein-T20 mixtures had smaller droplets with more even distributions,more negative charges,and higher encapsulation efficiencies for *** addition of T20 improved the interfacial properties of the systems,as confirmed by spectral and rheological *** stability under various conditions was enhanced by the improved interfacial composition and emulsifying *** particular,the effective interfacial layers produced by the protein-T20 mixture decreased lipid digestion but increased NA ***,the coadsorption of proteins with suitable nonionic surfactants at oil-water interfaces is a promising approach for designing functional food delivery systems with improved stability and NA bioaccessibility.

关键词： Nervonic acid Protein-Tween 20 mixture Nanoemulsion Lipid digestion Bioaccessibility

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酶解联合高温处理对可可粉风味的影响

食品工业科技 2022年第18期43卷 80-88页

作者：钱蕾于海燕娄新曼田怀香上海应用技术大学香料香精技术与工程学院上海201418 上海牡丹香精香料有限公司上海201210

本文考察了酶解和高温联合处理对可可风味的作用。首先以游离氨基酸含量为评价指标,研究了5种蛋白酶对脱脂可可粉酶解液中游离氨基酸的影响,并进一步采用顶空-气相色谱-质谱联用(headspace gas chromatography mass spectrometry,HS-GC-... 详细信息

本文考察了酶解和高温联合处理对可可风味的作用。首先以游离氨基酸含量为评价指标,研究了5种蛋白酶对脱脂可可粉酶解液中游离氨基酸的影响,并进一步采用顶空-气相色谱-质谱联用(headspace gas chromatography mass spectrometry,HS-GC-MS)结合香气活力值(odor activity value,OAV)以及感官评价研究了高温(90~180℃)对可可挥发性物质的作用。结果表明,酶解处理提高了总氨基酸含量,为酶解前的1.4~5.0倍,且与未经酶处理的对照样(12种挥发物)相比,5种联合处理的样品分别检测出29(天冬氨酸酶)、31(酸性蛋白酶)、29(风味蛋白酶)、30(菠萝蛋白酶)、32(木瓜蛋白酶)种挥发物,挥发性物质种类明显增加。当反应温度达到150℃以上更有助于可可中具有坚果和奶油香气的杂环化合物的生成;由感官评价可得,经风味蛋白酶处理并在150℃反应2 h的可可风味最佳。基于OAV与感官评价的偏最小二乘(partial least squares,PLS)模型验证可得:酶解和高温处理使可可在保持原有巧克力香气的同时增加花果香和奶香风味,有助于提升可可整体香气品质。

关键词：可可粉酶解高温处理美拉德反应氨基酸可可风味顶空-气相色谱-质谱联用(HS-GC-MS) 感官评价本

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植物蛋白在植物基奶酪中的应用研究进展

农业工程学报 2024年第17期40卷 17-29页

作者：田怀香程娟陈臣于海燕袁海彬娄新曼上海应用技术大学香料香精技术与工程学院上海201418

随着消费者对“健康”与“美味”食品的追求,植物基奶酪产品的开发已成为奶酪市场发展的重要趋势。植物蛋白作为其核心成分,对奶酪风味、口感以及营养价值具有重要作用。然而,将植物蛋白应用于该类食品中仍面临众多挑战,如难以达到与传... 详细信息

随着消费者对“健康”与“美味”食品的追求,植物基奶酪产品的开发已成为奶酪市场发展的重要趋势。植物蛋白作为其核心成分,对奶酪风味、口感以及营养价值具有重要作用。然而,将植物蛋白应用于该类食品中仍面临众多挑战,如难以达到与传统奶酪相当的风味品质,并且在可融化、可拉伸等方面的质地属性也表现不佳。因此,如何采用科学有效的方法提升植物基奶酪的品质特性是推动植物基奶酪市场发展的关键。基于此,该文首先介绍了植物基奶酪的主要成分及工艺,其次综述了不同植物蛋白的功能特性及其对植物基奶酪品质的影响。同时,探讨了蛋白修饰与生物发酵在改善植物蛋白结构及功能特性方面的应用,旨在提升植物蛋白在植物基奶酪中应用价值,推动高品质植物基奶酪的开发以及植物基产品市场的发展。

关键词：植物基奶酪植物蛋白风味质构品质提升

蛋白质-香气化合物结合作用的研究方法及影响因素研究进展

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食品科学 2023年第17期44卷 178-187页

作者：陈臣周琪琪于海燕娄新曼李永田怀香上海应用技术大学香料香精技术与工程学院上海201418

食品中包含蛋白质在内的多种大分子及微量风味物质,香气化合物与蛋白基质之间的结合作用对食品整体风味的释放和感知具有重要影响。本文对蛋白质与香气化合物结合作用的机制、测定方法、理论模型和影响因素进行了系统阐述,概括了蛋白质... 详细信息

食品中包含蛋白质在内的多种大分子及微量风味物质,香气化合物与蛋白基质之间的结合作用对食品整体风味的释放和感知具有重要影响。本文对蛋白质与香气化合物结合作用的机制、测定方法、理论模型和影响因素进行了系统阐述,概括了蛋白质与香气化合物之间的结合作用方式,包括非共价键合、共价键合和传质效应等;系统比较了荧光光谱、圆二色光谱和傅里叶变换红外光谱等多光谱技术在蛋白质-香气化合物结合作用中的应用;并介绍了蛋白质与香气化合物结合作用研究中常用的几种理论模型和新兴的分子对接和分子动力学模拟方法。此外,围绕蛋白质、香气化合物和食品中的配料成分3个方面对香气化合物在蛋白基质中释放与保留的影响因素进行论述,并归纳了当前研究中主要存在的问题,同时针对未来的研究方向提出了建议,以期为香气化合物在食品蛋白基质中的可控释放提供科学依据和参考。

关键词：蛋白质香气化合物多光谱技术分子对接模拟结合作用