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Food Bioscience 2023年第3期53卷 2711-2720页

作者： Fan Liu Na Yang Lingtao Zhang yamei jin Zhengyu jin Xueming Xu State Key Laboratory of Food Science and Resources Jiangnan UniversityWuxi214122China School of Food Science and Technology Jiangnan UniversityWuxi214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi214122China

The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food *** study aimed to explore the effect of the magnetic field with 1 mT and 50 Hz on the freezing process and storage quality of pork and *** results showed that the freezing point of beef stored under the magnetic field was-1.7℃,which was 0.5℃ lower than that of conventional frozen(CF)groups,and the phase transition times of pork and beef were reduced by 55.56%and 50.00%,*** magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of ***,the evaporation and redistribution of water was inhibited by MF,as indicated by the magnetic resonance imaging *** magnetic field also effectively moderated the hardening in texture,odor deterioration and color change of frozen pork and *** accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic *** present study would provide a scientific reference for the application of weak magnetic field in meat preservation.

关键词： Magnetic field Frozen prok Frozen beef Water-holding capacity Sensory qualities

Volatile fingerprints and biomarkers of Chinese fragrant and non-fragrant japonica rice before and after cooking obtained by untargeted GC/MS-based metabolomics

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Food Bioscience 2022年第3期47卷 1252-1261页

作者： Qiyan Zhao jinzhong Xi Xueming Xu Yun Yin Dan Xu yamei jin Qunyi Tong Li Dong Fengfeng Wu State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi214122China School of Food Science and Technology Jiangnan UniversityWuxi214122China Department of Food Science and Technology Virginia Polytechnic Institute and State UniversityBlacksburgVA24061USA National Japonica Rice Engineering Technology Research Center Tianjin300000China Tianjin Tianlong Technology Co. LtdTianjin300000China

China has a rich resource of fragrant japonica rice that is gaining increasing consumers’ *** the present study,an untargeted gas chromatography-mass spectrometry-based metabolomics was employed to investigate the volatile profile of Chinese fragrant and non-fragrant japonica *** least square discriminative analysis (PLS-DA) along with univariate analysis was taken to seek specific markers in raw and cooked Chinese japonica rice distinguishing fragrant and non-fragrant *** profile of raw Chinese japonica rice dominated by alkanes was completely different from that of cooked rice predominated by *** and eleven volatile compounds were selected as the potential discriminative markers in raw and cooked Chinese japonica rice,*** 2-acetylpyrrole and decanal served as the specific marker in both raw and cooked Chinese japonica *** Chinese japonica rice varieties contained more 2-acetylpyrrole,(E )-2-octenal,nonanal,1-tetradecene,decanal and (E )-2-decenal in raw *** fragrant Chinese japonica rice varieties contained more 2-acetyl-1-pyrroline,2-acetylpyrrole,1-hexanol,decanal and indole in cooked *** results provided an in-depth understanding of volatile variation in raw and cooked form of aromatic and non-aromatic cultivars and will benefit rice adulteration identification and marker-assisted flavor breeding in the future.

关键词： Oryza sativa L. Volatile metabolome Fragrant varieties Chemometrics PLS-DA

Analysis of Different Transcriptome between Paired and Unpaired Female Schistosoma japonicum

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Analysis of Different Transcriptome between Paired and Unpai...

Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds

第十一届全国寄生虫学青年工作者学术研讨会

作者： Guifeng Cheng Xiaochun Li yamei jin Shanxi Agricultural University Shanghai Normal University Shanghai Veterinary Research Institute Chinese Academy of Agricultural Sciences

Object:Schistosomiasis japonicum is a parasitic disease that affects humans and animals health *** eggs produced by the mature female worms cause the main pathological damage of host and spread of the *** females worms can’t produce eggs normally,so they cannot spread *** the differential transcriptome of two samples to explore the causes of their differences and related biological ***:The RNA-seq(RNA sequencing)were used to analysis the transcriptomics difference between FSS and *** q RT-PCR was used to verify differentially expressed *** analysis and KEGG analysis is used to identify biological information of differentially expressed ***:Comparative transcriptomic analyses revealed that 775 detected genes were significantly differentially expressed between paired and unpaired female worms(pValue<0.05,│log2 Ratio│≥1).There are 401 genes up-regulated expressed while the remaining 374 genes down-regulated expressed respectively in paired female worms compared with unpaired female *** these differentially expressed genes,their expression was verified by *** results showed that they were consistent with the results of *** analysis showed that paired female worms express more genes related to reproductive process,reproduction and metabolic process on the biological process,whereas more genes related to multicellular organismal process,response to stimulus and signaling were expressed in unpaired *** the molecular function,paired female express more genes related to catalytic ***,unpaired female express more genes related to electron carrier activity,receptor ***:The data provide a better appreciation of the biological and physiological features of paired and unpaired female Schistosoma japonicum and provide a stepping-stone for identifying new drug targets.

关键词： Schitosoma japonicum Single-sex infected female worms(FSS) Bisexual infected mature female worms(FMS) RNA-seq transcriptomics

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Food Bioscience 2022年第6期50卷 1784-1793页

作者： Dan Xu Yulu Peng Fengfeng Wu yamei jin Na Yang Xueming Xu State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxiJiangsu214122PR China School of Food Science and Technology Jiangnan UniversityWuxiJiangsu214122PR China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxiJiangsu214122PR China

This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.

关键词： Bread quality Fermentation Lactic acid bacteria Soy protein isolate substitution Volatile compounds

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磁场下电解质流体对马铃薯片品质的影响

农业机械学报 2015年第2期46卷 234-239页

作者：金亚美杨哪段翔金征宇徐学明江南大学食品学院无锡214122 江南大学食品科学与技术国家重点实验室无锡214122

为提升马铃薯片品质,采用含不同质量分数氯化钙、葡萄糖酸锌、抗坏血酸的溶液流体处理垂直磁场下的马铃薯片,结果表明,马铃薯片置于磁感应强度1 500 Gs环境下利于溶质的渗透,流速为0.05 m/s处理的马铃薯片品质改善显著,若电解质流体流... 详细信息

为提升马铃薯片品质,采用含不同质量分数氯化钙、葡萄糖酸锌、抗坏血酸的溶液流体处理垂直磁场下的马铃薯片,结果表明,马铃薯片置于磁感应强度1 500 Gs环境下利于溶质的渗透,流速为0.05 m/s处理的马铃薯片品质改善显著,若电解质流体流速过高则会干扰溶质的渗透。空白样即未施加磁场的情况下,产品品质均无任何改善。该技术可实现对马铃薯片的品质提升,包括微量元素的营养强化和保脆处理,且弱电解质即抗坏血酸在流场中也受垂直磁场的影响并富集于马铃薯片组织表面从而使其具有抑制褐变的效果。

关键词：马铃薯抗褐变流体电解质垂直磁场矿物质强化

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鲜切水果磁电方法益生菌增效研究

农业机械学报 2016年第2期47卷 258-263,322页

作者：杨哪金亚美徐悦徐学明金征宇江南大学食品学院无锡214122 江南大学食品科学与技术国家重点实验室无锡214122

为实现鲜切水果的益生菌富集,将感应交变电场施加于浸渍溶液体系,同时在旋转磁场的影响下有效促进溶液中鼠李糖乳杆菌向鲜切苹果和草莓渗透,考察了浸渍时体系场强、电场频率、磁场强度和频率、环境p H值和温度对样品中鼠李糖乳杆菌数的... 详细信息

为实现鲜切水果的益生菌富集,将感应交变电场施加于浸渍溶液体系,同时在旋转磁场的影响下有效促进溶液中鼠李糖乳杆菌向鲜切苹果和草莓渗透,考察了浸渍时体系场强、电场频率、磁场强度和频率、环境p H值和温度对样品中鼠李糖乳杆菌数的影响,发现体系场强和磁场强度越高则越有利于菌体在样品中的扩散和渗透,体系场强3 V/cm,磁场强度0.13 T时可获最高的菌数含量,即鲜切苹果和草莓菌体浓度可达9.23×108个/g和1.22×108个/g,较低的p H值环境同样有利于菌体在样品中的富集,但环境p H值为6.9和8.1时,在试样期内其各自样品中最高菌体浓度分别只有4.32×108个/g和5.4×107个/g,即低于酸性环境下获得的活菌数,处理鲜切苹果时存在最适电场频率和磁场频率各自分别为200 Hz和1 Hz,该研究为益生菌在鲜切果蔬中的快速富集提供了一种参考方法。

关键词：鲜切水果益生菌增效磁电方法

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磁电辅助快速腌制咸鸭蛋的工艺

农业工程学报 2015年第21期31卷 295-300页

作者：杨哪金亚美徐悦徐学明金征宇江南大学食品学院无锡214122 江南大学食品科学与技术国家重点实验室无锡214122 江南大学食品安全与营养协同创新中心无锡214122

为了实现咸蛋的快速腌制,采用磁电辅助的方法对鸭蛋进行处理,考察了不同体系场强（1~3 V/cm）、电场频率（50~200 Hz）、磁场强度（0.026~0.13 T）和磁场频率（1~10 Hz）对鸭蛋盐分和出油率的影响,结果表明：在试验条件范围内,体系电压... 详细信息

为了实现咸蛋的快速腌制,采用磁电辅助的方法对鸭蛋进行处理,考察了不同体系场强（1~3 V/cm）、电场频率（50~200 Hz）、磁场强度（0.026~0.13 T）和磁场频率（1~10 Hz）对鸭蛋盐分和出油率的影响,结果表明：在试验条件范围内,体系电压和磁场强度越高则利于样品获得更高的盐分和出油率,在体系电压3 V/cm,磁场强度0.09 T时腌制效果较佳,腌制时交变电场和旋转磁场的较适频率值分别为100和5 Hz,蛋清、蛋黄盐分最高各自为5.73%和0.79%,蛋黄出油率则可达17.84%,较常规腌制和真空腌制有显著提高（P〈0.05）,具体表现为（7 d时）：相对于常规腌制和真空腌制对照样,蛋清盐分质量分数分别为其4.9倍和1.2倍,而蛋黄盐分质量分数则分别为其3.1倍和1.3倍,蛋黄出油率分别提高了2.3倍和0.5倍,研究结果为咸蛋的快速腌制提供了一种新的参考方法。

关键词：农产品工艺盐磁电方法腌制咸蛋出油率

Functional analysis of the Frzb2 gene in Schistosoma japonicum

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Functional analysis of the Frzb2 gene in Schistosoma japonic...

Schistosome japonicum proteins that interact with the gynecophoral canal protein identified using a yeast two-hybrid system

中国畜牧兽医学会兽医寄生虫学分会第一届青年科学家学术论坛

作者： Guifeng Cheng Xiaochun Li Fanglin Qin Rong Xu Yuanyuan Zhang jinming Liu Shaopeng Gu yamei jin College of Animal Science and Veterinary Medicine Shanxi Agricultural University Veterinary Research Institute Chinese Academy of Agricultural Sciences College of Life Sciences Shanghai Normal University

Schistosomiasis is a globally important helminthic disease of humans and animals,and it is the second most common parasitic disease after *** produced by mature females are responsible for disease occurrence and ***2,a secreted frizzled-related protein,can inhibit Wnt signaling by competitive binding to the specific frizzled protein *** this study,the complete gene sequence of SjFrzb2 was obtained by 3’-rapid amplification of cDNA ends ***2 transcript levels at different states of *** maturation were evaluated by quantitative real-time RT-PCR ***2 was expressed at all developmental stages examined and exhibited the highest transcription level in 7-day-old worms and then gradually decreased through the growth and developmental stages to the lowest level at 18 days post ***2 gene expression was higher in the female worms than in male worms and significantly higher in female worms from single-sex infection than in female worms from a bisexual *** functions of SjFrzb2 were explored with a small interfering RNA-based gene silencing approach and the soaking *** results showed that the SjFrzb2 gene knockdown impaired the growth and development of *** in mice:not only the survival and morphological structure of the worms,but also reproductive ability and the viability of the produced ***,these observations imply that Frzb2 may be a novel target for the development of immuno-and/or small molecule-based therapeutics to control schistosomiasis fecundity and transmission.

关键词： Schistosoma japonicum Frzb2 gene expression gene silencing

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Schistosome japonicum proteins that interact with the gyneco...

Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake

2021中国畜牧兽医学会兽医寄生虫学分会第二届青年科学家学术论坛

作者： Yuqi Ren Mian Li Yanli Shi Pingping Liu Qijin Wu Yunxia Yang Longxian Zhang yamei jin National Reference Laboratory of Animal Schistosomiasis Key Laboratory of Animal Parasitology of Ministry of Agriculture Shanghai Veterinary Research Institute Chinese Academy of Agricultural Sciences

The large amount of eggs produced by mature female worms not only induce major pathological damage to hosts of schistosomes but also lead to disease *** female schistosome worms need constant pairing contact with a male partner as male signaling is indispensable to female growth,development,and *** gynecophoral canal protein(GCP),a cell-surface glycoprotein that is gender-specific to the male worm,plays a potential role in the interaction between males and females and in stimulating female development and *** this study,a yeast two-hybrid cDNA library of Schistosome japonicum(Sj) parasites 18 days post-infection was constructed;the SjGCP gene was inserted into a pGBKT7-BD bait plasmid and used as a bait protein to screen for its molecular interactions using a yeast mating ***-four prey proteins that interacted with the SjGCP were selected after excluding false positives;the interactions between two of these,SjLGL and SjColV,and SjGCP were verified by *** conclusion,the proteins that interacted with SjGCP were identified as being associated with growth,development,and reproductive functionality in ***.

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Food Bioscience 2022年第6期50卷 1714-1723页

作者： Siwen Wei Naijuan Wang Xiaoqian Huang Gaoxin Xu Xueming Xu Dan Xu yamei jin Na Yang Fengfeng Wu State Key Laboratory of Food Science and Technology Jiangnan University1800 Lihu RoadWuxi214122China School of Food Science and Technology Jiangnan University1800 Lihu RoadWuxi214122China Zhejiang Zhoufu Food Co.Ltd ZhoushanZhejiang316000China

The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.

关键词： Germination Brown rice Fermented rice cake Volatile compounds PCA