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Food Science and Human Wellness 2024年第3期13卷 1662-1671页

作者： Hongying Li Hongbing Fan Zihan Wang qiujin zhu Jianping Wu Laboratory of Animal Genetics Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationCollege of Life SciencesGuizhou UniversityGuiyang 550025China Department of Agricultural Food and Nutritional ScienceUniversity of AlbertaAlberta T6G 2P5Canada Department of Animal and Food Sciences University of KentuckyLexington 40546United States School of Liquor and Food Engineering Guizhou UniversityGuiyang 550025China

Dry-fermented sausages are a good source of bioactive peptides,whose stability against gastrointestinal(GI)digestion determines their *** study focused on evaluating the effect of peptide extracts from sausages fermented with Staphylococcus simulans QB7 during in vitro simulated GI digestion,including peptide profiles and antioxidant and anti-inflammatory *** present in sausages were degraded during digestion,with molecular weight reduced from>12 kDa to<1.5 ***,the content of amino acids increased from 381.15 to 527.07 mg/g,especially tyrosine being found only after GI *** anti-inflammatory activities were increased after GI digestion,however,the changes in antioxidant activities were the opposite.A total number of 255,252 and 386 peptide sequences were identified in undigested,peptic-digested and GI-digested samples,***,BIOPEP-UWM and admetSAR were used to further predict the functional properties and intestinal absorption of the identified peptide sequences from GI ***,18 peptides were discovered to possess either antioxidant or anti-inflammatory capacities.

关键词： Gastrointestinal digestion Sausages Bioaccessibility Anti-inflammatory activities

Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

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Food Science and Human Wellness 2024年第4期13卷 2152-2160页

作者： Mingming Li qiujin zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang China Meat Research Center Beijing 100068China Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing School of Liquor&Food EngineeringGuizhou UniversityGuiyang 550025China Beijing Academy of Food Sciences Beijing 100068China

Dry-cured meat products are considerably popular around the world due to unique *** is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous *** purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this *** dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were *** results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to ***,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork *** partial correlation analysis was performed to better elucidate the relationship among *** results revealed that close relationship between endogenous proteases and key *** not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and *** addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

关键词： Dry-cured pork coppa Endogenous proteases Proteolysis Key taste-active amino acids Volatile compounds

Yeast diversity and screening of biocontrol Yarrawia lipolitica against ochratoxin A biosynthesis by Aspergillus Niger in Panxian ham

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Food Science and Human Wellness 2024年

作者： Yanhong Chen Yuanshan Chen qiujin zhu Jing Wan Department of Liquor and Food Engineering， Guizhou University

Nature fermented dry-cured hams may be contaminated by ochratoxin A (OTA) due to the colonization of OTA-producing fungi. Yeast plays essential roles in the formation of the special flavor of ham as well as the potential to retard OTA biosynthesis. In this study， the yeast diversity of Panxian hams fermented from 1 year to 2 years was investigated， revealing a total of 9 yeast genera. The dominant genus switched from Debaryomyces hansenii to Yamadazyma triangularis， while the yeast diversity increased with the prolongation of the fermentation period. Notably， Yarrawia lipolitica GZPX-3Y-1 was identified as a biocontrol yeast strain that can effectively inhibit the OTA biosynthesis up to 82% in OTA-producing modeling media and 55% in ham media when cocultivated with a previously identified OTA producing fungi from Panxian ham， specifically Aspergillus niger A-8. The double-plate methods experiment unveiled that Yarrawia lipolitica GZPX-3Y-1 can only inhibit the growth of Aspergillus niger A-8 under the anoxic conditions. Characteristics of Yarrawia lipolitica GZPX-3Y-1 were explored， showing its ability to grow at wide range of temperature (18℃ ～33℃) and pH levels (3-12). Additionally， it exhibited tolerance to high salt conditions (8%) and demonstrated lipolysis ability without hemolytic ability. These findings indicate the great potential of Yarrawia lipolitica GZPX-3Y-1 to be applied in the fermentation of Panxian ham as a biocontrol strain.

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心理学视野下的累积文化演化:理论发展与解释流派整合

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心理科学进展 2024年第6期32卷 965-980页

作者：杨蕾陈维扬朱秋锦钟年武汉大学哲学学院心理学系武汉430072 西南财经大学社会发展研究院成都611130

累积文化演化是文化演化的一个重要子集,侧重关注文化的逐渐累积,指的是文化在传递和修改的过程中,在复杂性、效率性等方面发生了适应性的变化。虽然累积文化演化是一个跨学科概念,但却有着浓厚的心理学底色。心理因素尤其是认知因素在... 详细信息

累积文化演化是文化演化的一个重要子集,侧重关注文化的逐渐累积,指的是文化在传递和修改的过程中,在复杂性、效率性等方面发生了适应性的变化。虽然累积文化演化是一个跨学科概念,但却有着浓厚的心理学底色。心理因素尤其是认知因素在其概念框架和解释流派的发展过程中占据着重要地位,对认知的重视推动了累积文化演化的理论发展和解释流派的整合。未来研究可以从理论发展角度进一步明晰累积文化演化的衡量标准,从解释流派整合角度探明累积文化演化的过程与细节,以及从心理学角度更深入考察心理因素对累积文化演化的影响。

关键词：累积文化演化文化演化解释流派棘轮效应登山效应

Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

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Food Science and Human Wellness 2022年第4期11卷 982-991页

作者： Aqi Xu Rui Chang qiujin zhu School of Liquor and Food Engineering Guizhou UniversityKey Laboratory of Agricultural and Animal Products Store and Processing of Guizhou ProvinceGuiyang 550025China

The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM( atom in molecules) theory and DFT(density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by(74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the O-H bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.

关键词： Electrical stimulation Neu5Gc Inflammation Electronic structure Density function theory

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

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Food Science and Human Wellness 2023年第1期12卷 324-335页

作者： Xiaohui Gong Ruifang Mi Xi Chen qiujin zhu Suyue Xiong Biao Qi Shouwei Wang School of Liquor&Food Engineering Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyang 550025China China Meat Research Center Beijing 100068China

Yeasts play a critical role in the flavor formation of dry-cured *** this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological *** hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting *** bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured *** isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat *** strains were grown in a meat model medium and volatile compounds were *** result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among *** S25 showed the highest production of volatile compounds,followed by the strain *** *** S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-*** on OAV and PLS analysis,*** S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.

关键词： Yeast Flavor Dry-cured ham Meat model medium Debaryomyces hansenii

Relationship between Ham Quality and Body Weight of Fragrance Pig

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Animal Husbandry and Feed Science 2014年第3期6卷 131-132页

作者： Shen Xuelin Duan Yongbang zhu qiujin He Chengyuan Yang Yuanpiao Pan Shihua Kaili Municipal Animal Husbandry and Veterinary Administration Office Department of Food Science College of BiotechnologyGuizhou University Congjiang Fragrance Pig Development Company

[ Objective ] The paper was to determine the weight range of fragrance pigs suitable for processing small ham. [ Method ] In terms of differences in sensory state and physical and chemical indicators of hams produced by fragrance pigs with different weights, 29 fragrance pigs at five weight grades were chosen and processed in accordance with Chinese ham processing methods. The products were evaluated by sense, and their salt and moisture contents were also measured. [Result] The fragTance pigs less than 30 kg were not suitable for making Chinese ham, while the fragrance pigs weighed 32 -45 kg could be made into the ham with prominent flavor, beautiful appearance, good color, moderate taste, and suitable moisture content, of which the pigs weighed 40 -45 kg were the best materials for processing small ham. [ Conclusion] The study provided scientific basis for industrial development of fragrance pig.

关键词： Fragrance pig Chinese ham Raw material Screening Food processing

西式熏煮火腿在不同贮藏温度下细菌多样性和挥发性风味化合物分析

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食品科学 2021年第9期42卷 169-176页

作者：冉渺何腊平朱秋劲贵州大学酿酒与食品工程学院贵州省农畜产品贮藏与加工重点实验室贵州贵阳550025

为揭示西式熏煮火腿在不同贮藏温度下细菌与挥发性风味化合物的关系。本研究分别通过高通量测序技术和气相色谱-质谱法测定了在4℃贮藏的前、中期及4、10、15、20℃和25℃贮藏后期西式熏煮火腿的细菌群落和挥发性化合物含量,利用相对气... 详细信息

为揭示西式熏煮火腿在不同贮藏温度下细菌与挥发性风味化合物的关系。本研究分别通过高通量测序技术和气相色谱-质谱法测定了在4℃贮藏的前、中期及4、10、15、20℃和25℃贮藏后期西式熏煮火腿的细菌群落和挥发性化合物含量,利用相对气味活度值(relative odor activity value,ROAV)法确定了芳樟醇等19种挥发性风味化合物。通过正交偏最小二乘判别分析发现样品可明显分为两类,筛选出不动杆菌属等11种细菌为差异细菌,它们的相对丰度均与正己醛ROAV呈显著正相关(r≥0.776,P<0.05)。4、10℃贮藏后期的优势菌——沙雷氏菌属相对丰度与α-蒎烯ROAV呈极显著正相关(r=0.896,P<0.01),贮藏温度越高,肠杆菌属、肠球菌属相对丰度越高,它们与茚ROAV呈极显著正相关(r≥0.952,P<0.01)。研究结果为西式熏煮火腿贮藏及风味保鲜工艺优化方案提供参考。

关键词：西式熏煮火腿不同贮藏温度细菌多样性挥发性风味化合物

异硫氰酸烯丙酯分子印迹聚合物制备及其缓释特征研究

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中国食品学报 2016年第8期16卷 232-240页

作者：黄运安陆宽朱秋劲贵州大学酿酒与食品工程学院贵阳550025 贵州省农畜产品贮藏与加工重点实验室贵阳550025

采用非共价法,以β-环糊精(β-CD)为功能单体,异硫氰酸烯丙酯(AITC)为模板分子,2,4-甲苯二异氰酸酯(TDI)为交联剂制备具有缓释AITC功能的分子印迹聚合物(AITC-MIPs)。利用红外光谱法与扫描电镜表征了聚合物的微观结构,确认AITC-MIPs形... 详细信息

采用非共价法,以β-环糊精(β-CD)为功能单体,异硫氰酸烯丙酯(AITC)为模板分子,2,4-甲苯二异氰酸酯(TDI)为交联剂制备具有缓释AITC功能的分子印迹聚合物(AITC-MIPs)。利用红外光谱法与扫描电镜表征了聚合物的微观结构,确认AITC-MIPs形成。通过AITC-MIPs在不同环境相对湿度、温度下的释放实验,对其缓释功能进行评价。结果表明,在温度65℃,时间12 h,物质的量比β-CD∶AITC∶TDI=5∶1∶30,溶剂体积100 m L条件下,沉淀聚合方法合成AITC-MIPs的得率为55.7%,AITC含量为76.58μL/g。随着相对湿度的升高,AITC的释放呈现上升状态。释放过程用Avrami方程拟合,得出AITC-MIPs的释放遵循限制扩散动力学方程。AITC-MIPs随环境温度的变化不明显,具有良好的热稳定性。

关键词：分子印迹环糊精异硫氰酸烯丙酯缓释

亲亲为大,亲贤仍重:亲疏关系、人情取向对人际信任的影响

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心理科学 2021年第6期44卷 1461-1468页

作者：朱秋锦张帆钟年武汉大学哲学学院心理学系武汉430072 上海商学院工商管理学院上海200235

本文基于以往理论,提炼出人际交往中影响信任的两大因素—关系因素和个人特质因素,通过两个情景启动实验尝试探索亲疏关系、可信赖特质(能力、善意和诚信)对人际信任的影响机制及其作用的边界条件。结果发现:亲疏关系除了可以直接预测... 详细信息

本文基于以往理论,提炼出人际交往中影响信任的两大因素—关系因素和个人特质因素,通过两个情景启动实验尝试探索亲疏关系、可信赖特质(能力、善意和诚信)对人际信任的影响机制及其作用的边界条件。结果发现:亲疏关系除了可以直接预测人际信任之外,还可以通过感知被信任者的可信赖特质产生间接影响。此外,个体的人情取向可以分别调节亲疏关系对感知被信任者的能力和诚信特质的效应,并通过感知被信任者的能力、诚信特质影响人际信任的间接效应,并且作用的主要对象是关系网中的熟人。本研究对理解当代中国社会在多元文化交融下的人际信任具有重要意义。

关键词：人际信任亲疏关系能力善意诚信人情取向