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Food Science and Human Wellness 2023年第1期12卷 140-150页

作者： Lirong Xu gangcheng wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang Institute of Nutrition and Health Qingdao UniversityQingdao 266071China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and TechnologyJiangnan UniversityWuxi 214122China

The flavor is a decisive sensory characteristic that determines the popularity of French fries(FFs).During high-oleic rapeseed oil(RO)frying,the flavor development of FFs showed three noticeable stages including break-in(3.5%-7.5%of total polar compounds(TPC)),optimum(7.5%-22.18%of TPC),and degrading stages(above 22.18%of TPC).Further,in order to distinguish the key aroma compounds in each stage,the FFs prepared in RO at TPC of 3.5%(FF4),14.5%(FF15),and 26.96%(FF27)and their relevant oils(RO4,RO15,RO27)were selected for sensory-directed *** results revealed that the FF4 had low contents of(E,E)-2,4-decadienal(deep-fried odor)which also caused lower sensory score in FF4 *** higher contents of(E,E)-2,4-decadienal in FF15 induced its higher deep-fried *** FF27 had higher hexanoic acid(sweaty odor),heptanoic acid,nonanoic acid,benzene acetaldehyde(stale odor),and trans-4,5-epoxy-(E)-2-decenal(metallic odor)compared with FF4 and FF15,thus leading to the undesirable flavor of ***,the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor,which may also lead to the decline of the sensory ***,the higher contents of(E)-2-undecenal,hexanoic acid,heptanoic acid,and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.

关键词： French fries Frying stages Off-flavor Odor activity value Aroma recombination

Preparation,structure and stability of protein-pterostilbene nanocomplexes coated by soybean polysaccharide and maltodextrin

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Food Bioscience 2022年第5期49卷 662-669页

作者： Ling Zhu Fan Yang Dongze Li gangcheng wu Hui Zhang School of Food Science and Technology Jiangnan UniversityWuxi214122China National Engineering Research Center for Functional Food Jiangnan UniversityChina Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province China

Pterostilbene(PTS)has received considerable attention in recent years because of its beneficial effects on health;however,its poor solubility hinders its application in the food *** study aimed to prepare and characterise three types of proteins(whey protein isolate(WPI),soybean protein isolate(SPI),and flaxseed protein isolate(FPI))conjugates of PTS,which could improve its solubility and *** results showed that the spherical particles of the protein-based nano-complexes were dissociated and *** bound to PTS mainly through hydrophobic interactions and hydrogen bonding,and PTS in proteins existed in an amorphous *** conferred PTS with better thermal stability than WPI and *** coating of FPI-PTS with soybean polysaccharide and maltodextrin yielded a more stable nanocomplex *** prepared nanocomplex powder exhibited better thermal,illumination,and storage stabilities than *** study provides guidelines for the potential application of protein-based nano-complexes in functional foods.

关键词： Proteins Pterostibene Nanocomplex structure Coating Stability

Effects of structural barriers on digestive properties of highland barley as compared with unpolished rice and oats

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Food Bioscience 2022年第6期50卷 834-841页

作者： Xiaoyu Chen Hui Zhang Ling Zhu gangcheng wu Lilin Cheng Jinxin Li National Engineering Research Center for Functional Food Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceSchool of Food Science and TechnologyJiangnan UniversityWuxi214122China College of Food Science and Technology Henan Agricultural UniversityZhengzhou450002HenanChina

Highland barley (HB), oats, and unpolished rice (UR) are known to inhibit starch digestion. β-Glucan and structural barriers are the main factors contributing to low digestibility;however, the hypoglycaemic mechanism of these grains is still unclear. Here, food systems in the forms of flour and chymes were constructed to understand their roles. There was little difference in starch digestibility for the flours of the various grains. We speculated that β-glucan in flours could not delay digestion, and the low viscosity of gelatinised HB flour supported this hypothesis. The digestibility of chymes was lower than flours, especially for HB chyme. After cooking, more bran structures and granular starch were still observed in the HB kernels. The digested grain structure showed that the starch hydrolysis level of UR and oats was higher than that of HB. Also, the starches in the bran encapsulated exhibited a good ability of anti-hydrolysis than those in the exposed endosperm. These results all indicate that intact physical structures effectively hindered gelatinisation and digestion. This study demonstrates that structural barriers exert a more important effect on starch bioaccessibility than β-glucan, which can provide useful guidance for glycaemia management.

关键词： β-Glucan Bran layer Cell walls Intact kernel structure Starch gelatinisation Starch digestion

Study on the interaction mechanism of virgin olive oil polyphenols with mucin and α-amylase

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Food Bioscience 2022年第3期47卷 728-735页

作者： gangcheng wu Ruobing Mao Yiren Zhang Ling Zhu Emad Karrar Hui Zhang Qingzhe Jin Xingguo Wang State Key Laboratory of Food Science and Technology School of Food Science and TechnologyNational Engineering Research Center for Functional FoodInternational Joint Research Laboratory for Lipid Nutrition and SafetyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan UniversityChina International Joint Laboratory on Food Safety Jiangnan UniversityChina Department of Chemistry School of Physical ScienceUniversity of LiverpoolUK

The interaction mechanism of mucin and α-amylase with virgin olive oil (VOO) polyphenols (oleuropein (OL),tyrosol (TY),hydroxytyrosol (HT)) was analyzed by fluorescence,ultraviolet (UV) absorption,attenuated total reflection Fourier transform infrared (ATR-FTIR),circular dichroic (CD) spectroscopy and molecular docking.A total of 17 polyphenols have been identified in the selected VOO,and the TY,HT and OL were the main *** quenching mechanism between mucin/α-amylase and three VOO polyphenols was static,mainly through van der Waals forces and hydrogen *** results of UV absorption,ATR-FTIR,and CD spectroscopy revealed that the conformation of mucin changed after combining with the three polyphenols,while that of the α-amylase changed *** docking predicted the interaction sites of the three polyphenols with human salivary mucin and α-*** present study could provide the theoretical foundation for further research on the interaction between human salivary protein and phenolic compounds in VOO.

关键词： Mucin α-amylase Spectroscopy Molecular docking Virgin olive oil polyphenols

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紫檀芪纳米复合物的构建及稳定性研究

食品与发酵工业 2021年第12期47卷 128-132页

作者：杨凡朱玲吴港城齐希光张晖江南大学食品学院江苏无锡214122

紫檀芪(pterostilbene,PTS)具有抗氧化、延缓衰老、降血脂等生物活性,然而其低水溶性限制了其应用。该文制备了亚麻籽蛋白-紫檀芪-大豆多糖纳米复合物,研究了溶液pH值、大豆多糖浓度对复合物包埋效果的影响,并分析了颗粒之间的相互作用... 详细信息

紫檀芪(pterostilbene,PTS)具有抗氧化、延缓衰老、降血脂等生物活性,然而其低水溶性限制了其应用。该文制备了亚麻籽蛋白-紫檀芪-大豆多糖纳米复合物,研究了溶液pH值、大豆多糖浓度对复合物包埋效果的影响,并分析了颗粒之间的相互作用以及纳米复合物的pH稳定性和盐离子稳定性。结果表明,溶液pH值为3.5、大豆多糖质量浓度为10 mg/mL时,对紫檀芪的包埋率最高,整个体系颗粒分散比较均匀。通过荧光光谱和傅里叶红外光谱发现亚麻籽蛋白、紫檀芪、大豆多糖之间存在疏水相互作用、氢键作用力和静电相互作用。与亚麻籽蛋白稳定的纳米复合物相比,加入大豆多糖后纳米复合物的pH稳定性和盐离子稳定性显著提高。

关键词：紫檀芪亚麻籽蛋白大豆多糖纳米复合物

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界面组成对乳状液稳定性及其缓释消化的影响

食品与发酵工业 2021年第18期47卷 149-153页

作者：张婧嫣朱玲吴港城齐希光张晖江南大学食品学院江苏无锡214122

在保证油脂基本摄入量的同时,提高其饱腹感效应将为体重管理膳食产品的设计研发提供新思路。该文采用逐层静电沉积技术,以乳清分离蛋白(whey protein isolated,WPI)、果胶(pectin,PC)、海藻酸钠(alginate,ALG)、壳聚糖(chitosan,CS)为壁... 详细信息

在保证油脂基本摄入量的同时,提高其饱腹感效应将为体重管理膳食产品的设计研发提供新思路。该文采用逐层静电沉积技术,以乳清分离蛋白(whey protein isolated,WPI)、果胶(pectin,PC)、海藻酸钠(alginate,ALG)、壳聚糖(chitosan,CS)为壁材,构建了具有不同界面结构的乳状液,研究了界面组成对乳状液理化指标的影响,包括粒径、Zeta电位等,同时通过口腔、胃、小肠连续3阶段的体外模拟消化实验,重点观察了乳状液在胃消化阶段的相分离现象来判断其酸稳定性,并监测了乳状液在小肠阶段的游离脂肪酸释放量来评估油脂的消化速率。结果表明,仅由ALG和CS包埋的二级乳液在胃环境中稳定性较差,而由PC包埋的二级乳液在胃环境中有较好的分层稳定性,且在该二级乳液基础上吸附CS形成的三级乳液,可进一步延缓小肠部位的油脂消化速率。综上,由PC和CS构建的三级乳液适合应用在体重管理功能性食品中。

关键词：饱腹感效应乳状液界面组成果胶壳聚糖油脂消化

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不同来源抗冻蛋白在毕赤酵母中的异源表达

河南工业大学学报（自然科学版） 2021年第5期42卷 1-11,38页

作者：刘玫马豪张晖梁赢吴港城齐希光河南工业大学粮油食品学院河南郑州450001 江南大学食品学院江苏无锡214122 河南工业大学生物工程学院河南郑州450001

抗冻蛋白(AFPs)具有调控冰晶生长行为的特性,对冷冻食品有很好的改良效果,但天然抗冻蛋白在生物体内含量低,且提取、纯化困难,生产成本高,极大地限制了其发展。因此,探寻合适的制备方法增加产量、降低生产成本,对于抗冻蛋白的发展非常... 详细信息

抗冻蛋白(AFPs)具有调控冰晶生长行为的特性,对冷冻食品有很好的改良效果,但天然抗冻蛋白在生物体内含量低,且提取、纯化困难,生产成本高,极大地限制了其发展。因此,探寻合适的制备方法增加产量、降低生产成本,对于抗冻蛋白的发展非常重要。基于美国国家生物技术信息中心(NCBI)数据库中胡萝卜AFP、点带石斑鱼AFP和黄粉虫AFP的氨基酸序列,通过密码子优化合成3种重组AFPs(rAFPs)基因序列,并通过构建酵母表达载体、G418和24孔板多重筛选,获得3株分别产rCaAFP、rFiAFP和rTmAFP的重组毕赤酵母菌株。对这3株重组毕赤酵母菌株产rAFPs的发酵过程进行初步优化,并对3种rAFPs进行一系列纯化后得到电泳纯的、热滞活性较高的rAFPs。研究表明,利用毕赤酵母异源表达生产rAFPs,产量高、易纯化,所得目的蛋白抗冻活性好,是一种有效的增加抗冻蛋白产量的生产方式。

关键词：抗冻蛋白毕赤酵母异源表达

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不同加工方式对面筋蛋白的影响

食品与生物技术学报 2019年第9期38卷 1-10页

作者：王立周若昕李言钱海峰张晖齐希光吴港城江南大学食品学院

面制品是食品中重要的组成部分,面筋蛋白是其中的最重要的组分。在加工过程中,面筋蛋白发生复杂的物理化学变化,赋予面制品良好的质构和风味。面制品加工中常用的冷冻、油炸、发酵和挤压等4种加工技术,显著影响着面筋蛋白的物理化学性质... 详细信息

面制品是食品中重要的组成部分,面筋蛋白是其中的最重要的组分。在加工过程中,面筋蛋白发生复杂的物理化学变化,赋予面制品良好的质构和风味。面制品加工中常用的冷冻、油炸、发酵和挤压等4种加工技术,显著影响着面筋蛋白的物理化学性质,如蛋白质表面疏水性、巯基与二硫键的相互转化、变性和降解,进而影响面制品的品质。作者主要综述了加工技术对面筋蛋白性质的影响及作用机理,对其中存在的问题进行了展望并提出了研究思路。

关键词：冷冻油炸发酵挤压面筋网络蛋白质变性

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低聚木糖的生理活性研究进展

食品与生物技术学报 2018年第6期37卷 561-571页

作者：王立薛腊梅李言钱海峰张晖齐希光吴港城江南大学食品学院江苏无锡214122

低聚木糖属于功能性低聚糖,近年来受到国内外学者的广泛关注。因其具有良好的理化性质,在食品、医药、农业、饲料方面都有广泛的应用。低聚木糖有许多重要的生理活性,尤其是在调节血糖、降低血脂以及改善宿主肠道菌群结构等方面有重要... 详细信息

低聚木糖属于功能性低聚糖,近年来受到国内外学者的广泛关注。因其具有良好的理化性质,在食品、医药、农业、饲料方面都有广泛的应用。低聚木糖有许多重要的生理活性,尤其是在调节血糖、降低血脂以及改善宿主肠道菌群结构等方面有重要意义。作者主要针对低聚木糖一些重要的生理活性以及国内外在这些方面的研究进展进行阐述,为低聚木糖的进一步开发利用提供依据。

关键词：低聚木糖调节血糖降血脂肠道菌群

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高品质面条工艺配方优化

食品与生物技术学报 2015年第2期34卷 215-223页

作者：吴港城张慜王玉川刘亚萍周冰江南大学食品学院江苏无锡214122 广东嘉豪食品有限公司广东中山528447

利用响应面(RSM)研究超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中不同的添加量对高品质面条产品感官、硬度、弹性、咀嚼性、膨润度、溶出率、面汤浊度、最大剪切力及有机物含量(TOM)品质因素的影响。研究结果表明:当超微蛋... 详细信息

利用响应面(RSM)研究超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中不同的添加量对高品质面条产品感官、硬度、弹性、咀嚼性、膨润度、溶出率、面汤浊度、最大剪切力及有机物含量(TOM)品质因素的影响。研究结果表明:当超微蛋白粉、食盐、木薯淀粉、海藻酸钠、谷朊粉在面粉中的添加量分别为2.84、1.87、11.63、0.3、2g/dL时可获得最佳的面条品质。

关键词：面条高品质响应面法配方优化