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Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake

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Grain & Oil Science and Technology 2024年第3期7卷 150-158页

作者： Yilin Du Shuo Zou Yee-Ying Lee Yong Wang Zhen Zhang JNU-UPM International Joint Laboratory on Plant Oil processing and Safety Department of Food Science and EngineeringJinan UniversityGuangzhouGuangdong 510632China School of Science Monash University MalaysiaBandar Sunway 47500SelangorMalaysia

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 ℃ for PO-TAG-based fluid shortening to 263.70 ℃ for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.

关键词： Fluid shortening Diacylglycerol Emulsifier Sponge cake

Cyclic Pulsating Pressure Enhanced Segregating Structuration of Ultra-High Molecular Weight Polyethylene/Graphene Composites as High-performance Light-Weight EMI Shields

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Chinese Journal of Polymer Science 2024年第7期42卷 958-967,I0008页

作者： Yun-Zhi Huang Xiao-Xiao Liu Lan-Wei Li Guang-Ming Huang Zhao-Xia Huang Jin-Ping Qu National engineering Research Center of Novel Equipment for Polymer processing Key Laboratory of Polymer Processing EngineeringMinistry of EducationGuangdong Provincial Key Laboratory of Technique and Equipment for Macromolecular Advanced ManufacturingSchool of Mechanical and Automotive EngineeringSouth China University of TechnologyGuangzhou 510641China School of Advanced Manufacturing Technology Guangdong Mechanical&Electrical PolytechnicGuangzhou 510550China

Currently,the enhancement in electromagnetic interference(EMI)performance of polymeric composite generally relies on either improving electrical conductivity(σ)for stronger electromagnetic(EM)reflections or tailoring structure for higher EM ***,we proposed a novel technique called cyclic pulsating pressure enhanced segregating structuration(CPP-SS),which can reinforce these two factors *** structural information was supplied by optical microscopy(OM)and scanning electron microscopy(SEM),both of which confirmed the formation and evolution of segregate structured ultra-high molecular weight polyethylene(UHMWPE)/graphene ***,the result showed that CPP-SS can significantly improve theσof ***,advanced specific EMI shielding efficiency of 31.1 d B/mm was achieved for UHMWPE/graphene composite at 1-mm thickness and a low graphene loading of 5 wt%.Meanwhile,it also confirmed that the intrinsic disadvantage of poor mechanical properties of conventional segregated structure composites can be *** work is believed to provide a fundamental understanding of the structural and performance evolutions of segregated structured composites prepared under CPPSS,and to bring us a simple and efficient approach for fabricating high-performance,strong and light-weight polymeric EMI shields.

关键词： Cyclic pulsating pressure Segregated structure Ultra-high molecular weight polyethylene Graphene Electromagnetic interface

A chitosan-based antibacterial hydrogel with injectable and self-healing capabilities

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Marine Life Science & Technology 2024年第1期6卷 115-125页

作者： Rui Chen Yanan Hao Secundo Francesco Xiangzhao Mao Wen-Can Huang State Key Laboratory of Marine food processing and Safety Control College of Food Science and EngineeringOcean University of ChinaQingdao 266404China Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao 266237China Qingdao Key Laboratory of food Biotechnology Qingdao 266404China Key Laboratory of Biological processing of Aquatic Products China National Light IndustryQingdao 266404China Istituto di Scienze e Tecnologie Chimiche“Giulio Natta” Consiglio Nazionale delle Ricerche via Mario Bianco 920131 MilanItaly

The presence of bacteria directly affects wound ***-based hydrogel biomaterials are a solution as they offer advantages for wound-healing applications due to their strong antimicrobial ***,a double-cross-linking chitosanbased hydrogel with antibacterial,self-healing,and injectable properties is *** chitosan was successfully prepared,and the thiolated chitosan molecules were cross-linked by Ag-S coordination to form a supramolecular ***,the amine groups in the thiolated chitosan covalently cross-linked with genipin to further promote hydrogel *** vitro experimental results indicate that hydrogel can release Ag^(+)over an extended time,achieving an antibacterial rate of over 99% against Escherichia coli and Staphylococcus *** to the reversible and dynamic feature of Ag-S coordination,an antibacterial hydrogel exhibited injectable and self-healing ***,the hydrogel showed excellent biocompatibility and biodegradability.

关键词： Hydrogel Chitosan Silver ion Cross-linking Antibacterial

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat

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food Science and Human Wellness 2024年第5期13卷 2790-2798页

作者： Mengyang Liu Xinping Lin Jing Yang Xu Yan Chaofan Ji Huipeng Liang Sufang Zhang Liang Dong SKL of Marine food processing&Safety Control National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Department of Agricultural Forest and Food SciencesUniversity of TorinoTurin 10095Italy Institute of Technology China Resources Beer(Holdings)Company LimitedBeijing 100005China

This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented *** was found that salt has greater effect than rice flour addition in spontaneous ***-salt groups had lower pH and higher titratable total *** the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt *** total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt *** RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory ***,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

关键词： Low salt Fermented meat Bacterial community Amino acid content Volatile compounds Ester Sour meat

Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

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food Science and Human Wellness 2024年第3期13卷 1402-1409页

作者： Haodong Wang Liangting Shao Jinhao Zhang Xinglian Xu Jianjun Li Huhu Wang Jiangsu Collaborative Innovation Center of Meat Production and processing Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Yantai XiWang Meat food Co. Ltd.Yantai 264000China

Chilled chicken is inevitably contaminated by microorganisms during slaughtering and processing,resulting in *** parts of chilled chicken,especially wings,feet,and other skin-on products,are abundant in collagen,which may be the primary target for degradation by spoilage *** this work,a total of 17 isolates of spoilage bacteria that could secrete both collagenase and lipase were determined by raw-chicken juice agar(RJA)method,and the results showed that 7 strains of Serratia,Aeromonas,and Pseudomonas could significantly decompose the collagen *** gelatin zymography showed that Serratia liquefaciens(F5)and(G7)had apparent degradation bands around 50 kDa,and Aeromonas veronii(G8)and Aeromonas salmonicida(H8)had a band around.65 and 95 kDa,*** lipase and collagenase activities were detected isolate-by-isolate,with F5 showing the highest collagenase *** spoilage ability on meat in situ,F5 performed strongest in spoilage ability,indicated by the total viable counts,total volatile basic nitrogen content,sensory scores,lipase,and collagenase *** study provides a theoretical basis for spoilage heterogeneity of strains with high-producing collagenase in meat.

关键词： Bacteria Chilled chicken Heterogeneity Collagenase Spoilage

Oyster-derived Anticoagulant Peptide Mitigates Thrombin-induced Barrier Dysfunction and Prothrombotic Phenotype in Human Pulmonary Microvascular Endothelial Cells

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food Science and Human Wellness 2024年

作者： Shuzhen Cheng Siyi Wang Ximing Yang Minghao Xie Qi Yang Lushun Yuan Ming Du National engineering Research Center of Seafood， Collaborative Innovation Center of Seafood Deep processing， Dalian Polytechnic University Department of Vascular Surgery， Shanghai General Hospital， Shanghai Jiao Tong University SKL of Marine food processing & Safety Control， School of food Science and Technology， Dalian Polytechnic University

Thrombin blockers have been shown to be effective for various pathological conditions， but their use is limited due to the potential for serious bleeding adverse effects. This study introduced a novel bioactive peptide (P-2-CG) from oyster， that mitigated thrombin-mediated barrier dysfunction and prothrombotic phenotypes in human pulmonary microvascular endothelial cells (HPMECs). P-2-CG significantly attenuated the increase in endothelial monolayer permeability induced by thrombin through the possible attenuation of RhoA activation and it promoted barrier recovery by enhancing endothelial cell adhesion. Additionally， P-2-CG was found to decrease the pro-thrombotic phenotype induced by thrombin in HPMEC by reducing the extrinsic trigger TF mRNA expression， which resulted in prolonged plasma clotting time， decreased FXa activation， and reduced thrombin generation. Moreover， P-2-CG inhibited thrombosis efficiently by blocking ICAM-1 and VCAM-1 expression via tyrosine phosphorylation of RelA/p65. P-2-CG inhibits thrombin mediated inflammation and provides a potential therapeutic option for treating endothelial dysfunction and thrombosis.

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Efficient biosynthesis of creatine by whole-cell catalysis from guanidinoacetic acid in Corynebacterium glutamicum

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Synthetic and Systems Biotechnology 2024年第1期9卷 99-107页

作者： Chunjian Li Pengdong Sun Guoqing Wei Yuqi Zhu Jingyuan Li Yanfeng Liu Jian Chen Yang Deng College of food Science and engineering Qingdao Agricultural UniversityQingdao 266109China Key Laboratory of Special food processing(Co-construction by Ministry and Province) Ministry of Agriculture Rural AffairsQingdao Agricultural UniversityQingdao 266109China Shandong Technology Innovation Center of Special food Qingdao 266109China Qingdao Special food Research Institute Qingdao 266109China Qingdao Nuoan Baite Biotechnology Co. Ltd.Qingdao 266109China Science Center for Future foods Engineering Research Center of Ministry of Education on Food Synthetic Biotechnologyand Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan UniversityWuxi 214122China Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of EducationSchool of BiotechnologyJiangnan UniversityWuxi 214122China

Creatine is a naturally occurring derivative of an amino acid commonly utilized in functional foods and ***,the current industrial synthesis of creatine relies on chemical processes,which may hinder its utilization in certain ***,a biological approach was devised that employs whole-cell biocatalysis in the bacterium Corynebacterium glutamicum,which is considered safe for use in food production,to produce safe-for-consumption *** objective of this study was to identify a guanidinoacetate N-methyltransferase(GAMT)with superior catalytic activity for creatine *** employing whole-cell biocatalysis,a gamt gene from Mus caroli(Mcgamt)was cloned and expressed in *** ATCC 13032,resulting in a creatine titer of 3.37 g/***,the study employed a promoter screening strategy that utilized nine native strong promoters in *** to enhance the expression level of *** highest titer was achieved using the P1676 promoter,reaching 4.14 g/*** conditions of whole-cell biocatalysis were further optimized,resulting in a creatine titer of 5.42 g/*** is the first report of successful secretory creatine expression in ***,which provides a safer and eco-friendly approach for the industrial production of creatine.

关键词： Creatine Corynebacterium glutamicum Whole-cell biocatalysis Guanidinoacetate N-Methyltransferase food additive

Salted egg white derived-peptides VF-4 and DR-8 improve DSS-induced colitis in mice by inhibiting NF-κB/MAPK/PI3K-AKT signaling pathways and modulating gut microbiota composition

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food Science and Human Wellness 2024年

作者： Na Zhou Na Wu Yao Yao Shuping Chen Mingsheng Xu Zhongping Yin Yan Zhao Yonggang Tu Jiangxi Key Laboratory of Natural Products and Functional food， Jiangxi Agricultural University Agricultural Products processing and Quality Control engineering Laboratory of Jiangxi， Jiangxi Agricultural University Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and processing engineering， Jiangxi Agricultural University

Inflammation underlies many chronic diseases， and inflammatory bowel disease (IBD) is a condition characterized by long-term inflammation of the gut. Egg whites have been shown to contain many beneficial active substances. Therefore， we obtained two peptides from salted egg white: Val-Val-His-Phe (VF-4) and Asp-Thr-Gln-Ala-Met-Pro-Phe-Arg (DR-8). The sodium dextran sulfate (DSS)-induced mice colitis model was used to evaluate its regulatory effect on colitis in vivo. The results showed that VF-4 and DR-8 improved the clinical symptoms of DSS-induced colitis， attenuated colon tissue damage， inhibited the activation of NF-κB/MAPK/PI3K-AKT signaling pathways， and inhibited the expression of inflammatory cytokines. 16S rRNA gene sequencing showed that VF-4 and DR-8 administration increased the relative abundance of intestinal beneficial bacteria including Lactobacillus， Blautia， and down-regulated the relative abundance of inflammation-related bacteria including Acinetobacter， Lachnospiraceae＿NK4A136＿group， Klebsiella. Moreover， the degree of correlation between pro-inflammatory cytokines and microbiota was as follows: IL-6 > TNF-α > IL-1β > IFN-γ. In conclusion， this study suggests that salted egg white peptides VF-4 and DR-8 have a significant anti-inflammatory effect in vivo. It also provides a strategy for the treatment of inflammatory bowel disease and a new way for the high-value utilization of salted egg white.

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Salt reduction in cured meat products: A review on strategies and mechanisms

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food Science and Human Wellness 2024年

作者： Qi Chen Jinxuan Cao Wenhai She Weidong Bai Xiaofang Zeng Hao Dong School of food and Health， Beijing Technology and Business University Guangzhou Luxu food Ltd. Guangdong Provincial Key Laboratory of Lingnan Specialty food Science and Technology， Key Laboratory of Green processing and Intelligent Manufacturing of Lingnan Specialty food， Ministry of Agriculture， College of Light Industry and food Sciences， Academy of Contemporary Agricultural engineering Innovations， Zhongkai University of Agriculture and engineering

Sodium chloride is one of the most widely used additives in meat curing. However， cured meat products contribute to a portion of the total sodium dietary intake. Consumers and researchers’ concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products. The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products. The impact and limitations of each approach were discussed. Green technologies treatments， such as ultrasonic technology， high-pressure processing， seem to be potential to ensure microbiological safety in low-sodium cured meat products. However， these novel technologies can cause protein and fat oxidization in meat products. A combination of multiple treatments could give the desired effect. In addition， different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.

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