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Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage

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FOOD BIOSCIENCE 2023年第3期53卷 2711-2720页

作者： Liu, Fan Yang, Na Zhang, Lingtao jin, Yamei jin, zhengyu Xu, Xueming Jiangnan Univ State Key Lab Food Sci & Resources Wuxi 214122 Peoples R China Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China Jiangnan Univ Collaborat Innovat Ctr Food Safety & Qual Control Wuxi 214122 Peoples R China 1800 Lihu Ave Wuxi 214122 Peoples R China

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 matrix. This 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 beef. The results showed that the freezing point of beef stored under the magnetic field was-1.7 & DEG;C, which was 0.5 & DEG;C 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%, respectively. The magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of meat. Coherently, the evaporation and redistribution of water was inhibited by MF, as indicated by the magnetic resonance imaging results. The magnetic field also effectively moderated the hardening in texture, odor deterioration and color change of frozen pork and beef. Less accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic field . The 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

Strategies to improve aerobic granular sludge stability and nitrogen removal based on feeding mode and substrate

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Journal of Environmental Sciences 2019年第10期31卷 144-154页

作者： Quan Yuan Hui Gong Hao Xi Heng Xu zhengyu jin Nasir Ali Kaijun Wang State Key Joint Laboratory of Environment Simulation and Pollution Control School of EnuironmentTsinghua Uniuersity

A systemic strategy was proposed to improve aerobic granular sludge(AGS)stability and nitrogen(N)removal efficiency by optimizing feeding mode and substrate aiming at complicated wastewater *** functional groups at the genus level identified by high-throughput sequencing were evaluated as *** results showed that anaerobic feeding mode and acetate promoted the compact AGS formation with excellent total nitrogen(TN)removal efficiency(averaging 91.7%±4.1%)at various dissolved oxygen *** the aerobic feeding mode led to a loose AGS structure with a vulnerable anaerobic core and poor TN removal efficiency(averaging58.8%±7.4%).Simultaneous nitrification and denitrification process played the dominant role in N removal in compact AGS over the alternating nitrification and denitrification ***-concentration glucose undermined feast-famine condition with filamentous bacteria growth out of granule and decreased TN removal efficiency to 67.3%±15.2%.Lower food to microorganism ratio may result in a lower N removal rate attributed to the sharply increased biomass concentration fed by ***-oxidizing bacteria,nitrite-oxidizing bacteria,denitrifying bacteria,and denitrifying phosphorus accumulation organisms enriched during AGS granulation also contributed to the efficient N *** proposed strategy provided insights into the relationship between various factors and stable AGS formation,and systemic operation methods for various complicated wastewater treatment.

关键词： Aerobic granular sludge Feeding mode Substrate N removal Stability

A Review of the Design and Architecture of Starch-Based Dietary Foods

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Engineering 2021年第5期7卷 663-673页

作者： Yuxiang Bai Xiaoxiao Li Hangyan Ji Yu Wang Danni Zheng Yanli Wang zhengyu jin State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China School of Food Science and Technology Jiangnan UniversityWuxi 214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi 214122China

Carbohydrates,which are mostly present in sugar,starch,and fiber,are one of the main ingredients of food and the primary source of energy in the human *** these three main sources,starch stands out as one of the most abundant reserves of *** starch would not only enhance our understanding of the functionality of starch in the human body but also aid in the design of novel starch-based dietary *** present review first provides a state-of-the-art understanding of the various classifications of dietary starches,including rapidly digesting starch(RDS),slowly digesting starch(SDS),and resistant starch(RS).Moreover,both the in vivo and in vitro determination methods of the digestibility of starch-based dietary foods are *** on the current understanding,present research strategies to design novel starch-based dietary foods through either the direct addition of modified starch or the alteration of processing conditions are ***,certain perspectives related to the future research directions of starch-based foods are also included.

关键词： Sugar Starch Fiber Dietary foods

Unraveling the role of formate in improving nitrogen removal via coupled partial denitrification-anammox

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Frontiers of Environmental Science & Engineering 2024年第9期18卷 79-90页

作者： Wanlu Zhu Rui Xiao Min Xu Wenbo Chai Wenlong Liu zhengyu jin David Ikumi Huijie Lu Key Laboratory of Environmental Remediation and Ecological Health(Ministry of Education) College of Environmental and Resource SciencesZhejiang UniversityHangzhou 310058China China National Nuclear Corporation Beijing Research Institute of Chemical Engineering and MetallurgyBeijing 100029China College of Environment Zhejiang University of TechnologyHangzhou 310014China Key Laboratory of Ecology and Environment in Minority Areas National Ethnic Affairs CommissionCollege of Life&Environmental SciencesMinzu University of ChinaBeijing 100081China Water Research Group Department of Civil EngineeringUniversity of Cape TownRondebosch 7700South Africa Key Laboratory of Water Pollution Control and Environmental Safety Hangzhou 310058China

The addition of traditional carbon sources(e.g.,acetate)could favor heterotrophic overgrowth in partial denitrification coupled with anammox(PD–A)systems,thus hindering the performance and stability of this novel wastewater nitrogen removal ***,it is necessary to develop an effective,environmentally friendly,and inexpensive *** study demonstrated the potential of formate to enhance the performance and community stability of PD–A under mainstream *** a laboratory-scale biofilm reactor,formate addition(COD/NO_(3)^(–)–N=1.75)improved nitrogen removal efficiency(from 72.1±3.5%to 81.7±2.7%),EPS content(from 106.3±8.1 to 163.0±15.5 mg/gVSS)and increased anammox bacteria growth(predominantly Candidatus Brocadia,from 29.5±0.7%to 34.5±5.4%)while maintaining stable heterotrophs dominated by methylotrophic ***–NanoSIMS revealed a formate uptake using *** and Desulfobacillus,with *** being the major contributor to partial nitrate reduction to *** can synthesize diverse hydrophobic amino acids and provide key nutrients for *** achieve comparable nitrogen removal,the cost of the formate-driven PD–A process should be 11.2%lower than that of *** results greatly enrich our understanding of C1 metabolism represented by formate in anammox communities and its application in the context of coupling partial denitrification–anammox toward enhanced nitrogen removal in global wastewater treatment systems.

关键词： Formate Mixotrophic growth Partial denitrification-anammox Metabolic interaction FISH-NanoSIMS

Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion

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Food Bioscience 2022年第1期45卷 324-331页

作者： Shuna Zhao Aiquan Jiao Yueyue Yang Qing Liu Wenqi Wu zhengyu jin State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi214122People’s Republic of China School of Food Science and Technology Jiangnan UniversityWuxi214122People’s Republic of China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi214122People’s Republic of China

In order to evaluate the application potential of enzyme-extruded barley flour(EEBF)in the brewing of whole-barley beer,the physicochemical properties,mashing and fermentation effects of EEBF were studied,and conventional extruded barley flour(CEBF)and steam-cooked barley flour(SCBF)were taken as *** water solubility index(WSI)of EEBF(46.88%-52.63%)was much higher than that of CEBF(6.70%)and SCBF(4.59%).The results of degree of gelatinization(DG)and enthalpy(ΔH)suggested that EEBF was almost completely gelatinized,and the rapid visco analyzer(RVA)exhibited that the peak viscosity of EEBF was drastically *** weight-average molecular weight of EEBF(<10^(6) g/mol)was significantly lower than that of CEBF and *** electron microscopy(SEM)showed that the heat-treatments caused starch granules to break and aggregate,and there were many hydrolyzed pores on the surface of *** the long-and short-range order of EEBF were *** EEBF caused serious filtration blocking,it greatly improved the alcohol content of finished beer(5.41%vol).Overall,the thermal modification of barley flour by enzyme-extrusion meets the needs of fermentation,and could improve the problem of limited leaching of unmalted barley,which was benefit for the production of whole-barley beer.

关键词： Enzymatic extrusion Barley flour Physicochemical properties Molecular degradation Filtration rate Whole-barley beer

Increasingγ-CD conversion rates by improving thermostability of Bacillus ***-44876γ-CGTase

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Food Bioscience 2023年第1期51卷 346-354页

作者： Xiaoxiao Li Danni Zheng jing Wu zhengyu jin Birte Svensson Yuxiang Bai State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxiJiangsu214122China School of Food Science and Technology Jiangnan UniversityWuxiJiangsu214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxiJiangsu214122China Enzyme and Protein Chemistry Department of Biotechnology and BiomedicineTechnical University of DenmarkDK-2800 KgsLyngbyDenmark

Poor thermostability is a limiting factor for applications ofγ-CGTase that affects starch utilization and yield ofγ-*** thermostability of Bacillus ***-44876γ-CGTase(BFγ-CGTase)was improved by addition of Ca^(2+)and site-directed ***,10 mM Ca^(2+)increased the half-life(t1/2)at 55 and 60℃ from 3.0 to 0.3 h to 17.4 and 2.0 h,*** spectra indicated that Ca^(2+)stabilized the tertiary structure of the BFγ-CGTase and hence improved the *** to serine of a glycine residue in anα-helix related to thermostability also improved the stability especially at the higher ***,in 10 mM Ca^(2+)the G208S mutant further increased t1/2 to 20.0 h and 4.0 h at 55 and 60℃,*** G208S mutant in 10 mM Ca^(2+)producedγ-CD from tapioca starch with 40%increased yield of that from BFγ-*** work involving rational protein engineering provided a new tool for enzymaticγ-CD production.

关键词： Starch Protein engineering Three-dimensional structure

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淀粉结晶控制与利用技术研究进展

中国食品学报 2016年第5期16卷 1-9页

作者：金征宇田耀旗江南大学食品科学与技术国家重点实验室江苏无锡214122 江南大学食品学院江苏无锡214122

我国淀粉的年产量高达2 000万t,其中70%以上转化成淀粉衍生物。在淀粉衍生物制备过程中,结晶控制与利用技术是实现淀粉高效转化最重要的预处理手段和加工方法。本文概述了近10年来淀粉结晶的共性机制、淀粉结晶控制及利用的相关原理与... 详细信息

我国淀粉的年产量高达2 000万t,其中70%以上转化成淀粉衍生物。在淀粉衍生物制备过程中,结晶控制与利用技术是实现淀粉高效转化最重要的预处理手段和加工方法。本文概述了近10年来淀粉结晶的共性机制、淀粉结晶控制及利用的相关原理与技术等方面的研究现状,提出该领域面临的挑战及发展趋势,以期为淀粉结晶控制与利用技术在新型淀粉衍生物的创制,高淀粉米面制品的品质提升等领域的规模化应用提供科学参考。

关键词：淀粉结晶技术机制应用

Effects of extrusion and enzymatic debranching on the structural characteristics and digestibility of corn and potato starches

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Food Bioscience 2022年第3期47卷 654-661页

作者： Qing Liu Yihui Wang Yueyue Yang Shichao Bian Xing Zhou Kunfu Zhu Lulian Xu zhengyu jin Aiquan Jiao State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi214122China School of Food Science and Technology Jiangnan UniversityWuxi214122China Shandong Zhushi Pharmaceutical Group Co. LtdHeze274300China Department of Pediatric Endocrinology The Affiliated Wuxi Children's Hospital of Nanjing Medical UniversityWuxi214023China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi214122China

Amylose content has a profound impact on the contents of slowly digestible starch and resistant *** debranching is a safe method to increase the amylose content,however,the lower substrate concentration and high viscosity of fully gelatinized starch limit the efficiency and yield of this *** paper aims to explore the effects of extrusion and enzymatic debranching on increasing the amylose content thereby increasing slowly digestible starch and resistant starch *** starch concentrations (10%,15%,and 20%) of extruded corn starch (ECS) and extruded potato starch (EPS) were used to *** debranched ECS and debranched EPS showed high amylose content of approximately 90%,indicating that all samples with different starch concentrations achieved high-efficiency enzymatic *** high-performance liquid chromatograph results indicated that the samples were mainly short *** samples exhibit a typical B-type crystalline structure and the relative crystallinity of them exceeds 37%.The short amylose exhibited rapid rearrangement ability,with the gelatinization temperature range of rescanning determined as 80–125℃,this will facilitate the formation of slowly digestible starch and resistant *** slowly digestible starch and resistant starch contents of the samples (debranched ECS and debranched EPS) were between 23% and 30% and between 31% and 37%,*** results indicate that the extrusion and enzymatic debranching of a high substrate concentration can efficiently increase the amylose content,thereby significantly reducing the digestibility of starch,and has broad prospects of the actual production of slowly digestible starch and resistant starch.

关键词： Starch Extrusion Enzymatic debranching Structural characteristics Digestibility

Recent advances in biomolecule-based films and coatings for active and smart food packaging applications

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Food Bioscience 2023年第2期52卷 1-12页

作者： Wenqi Yin Chao Qiu Hangyan Ji Xiaojing Li Shangyuan Sang David Julian McClements Aiquan Jiao jinpeng Wang zhengyu jin State Key Laboratory of Food Science and Technology School of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan UniversityWuxiJiangsu214122China College of Light Industry and Food Engineering Nanjing Forestry UniversityJiangsu210037China Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo315832China Department of Food Science University of MassachusettsAmherstMA01060United States

Ideally,packaging materials should ensure the safety and quality of foods,without contributing to environmental ***,there is interest in the development of biodegradable films assembled from natural materials,such as polysaccharides,proteins,lipids,and their *** this review,the physicochemical attributes and functional characteristics of biodegradable films prepared from these food-grade natural substances are *** advances in the production of active and intelligent packaging materials are also *** packaging is designed to improve the shelf life of packaged foods by including antimicrobials or antioxidants,such as essential *** packaging is designed to provide real-time information about the quality,freshness,or safety of packaged foods by including indicators in the film that are responsive to changes in storage conditions,gas levels,pH,*** applications of intelligent and active packaging materials to fruit,vegetable,meat,seafood,and dairy products are discussed.

关键词： Biodegradable packaging Food-grade natural substances Active agents Smart packaging Food preservation