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Progress in Research on Saltiness Perception and Salty Peptides WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi FOOD SCIENCE    2023, 44 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20221103-030 Abstract （1650）   HTML （289）    PDF（pc） （4184KB）（1228）       Knowledge map    Save With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign. Related Articles | Metrics

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Recent Progress and Future Trends of Food Colloids: Component Interactions, Future Food Structure Design and Colloidal Nutrition FANG Yapeng, ZHAO Yiguo, SUN Cuixia, LI Xiaoyang, LU Wei FOOD SCIENCE    2022, 43 (15): 1-20.   DOI: 10.7506/spkx1002-6630-20220510-123 Abstract （1490）   HTML （204）    PDF（pc） （15232KB）（1386）       Knowledge map    Save Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality. This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloid-component interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction. Related Articles | Metrics

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Chemical Composition and Biological Activity of Polysaccharides from Flowers: A Review KANG Wenyi, MENG Lijun, WANG Li, QU Jiaojiao, LIU Lijun, LI Changqin FOOD SCIENCE    2022, 43 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20210813-176 Abstract （924）   HTML （186）    PDF（pc） （1929KB）（817）       Knowledge map    Save Flowers have a high medicinal value and contain secondary metabolites including flavonoids, volatile oils, organic acids, terpenoids and alkaloids as well as polysaccharides as important active compounds with many functions including antioxidant, anti-inflammatory, hypoglycemic, hypolipic, anti-tumor, and immunoenhancing properties. In this article, the progress in the chemical composition and biological activity of polysaccharides in flowers in the past five years is summarized, and future research directions and application prospects are discussed. Through this review, we hope to provide an impetus for further research on flower-derived polysaccharides and provide reference for the development and utilization of related health products. Related Articles | Metrics

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Development and Challenges of Digital Foods in the New Area LI Zhaofeng, LIU Yanjun, XU Yongjiang, WANG Jing, CHEN Jian, LIU Yuanfa FOOD SCIENCE    2022, 43 (11): 1-8.   DOI: 10.7506/spkx1002-6630-20220324-292 Abstract （895）   HTML （131）    PDF（pc） （2229KB）（574）       Knowledge map    Save In the context of digital society, the food industry is also undergoing tremendous changes. The development of digitalization has brought new opportunities for the transfer, update and revolution of the food industry, which is not only a necessary requirement for the healthy development of the food industry, but also a requirement to conform to the development of the times. As a product of digital transformation, digital foods have typical features of precise or customized manufacturing and supply, which are produced by using digital technologies such as the internet of things, cloud computing, artificial intelligence and blockchain for digitization and integrative analysis of information such as physical properties, nutritional characteristics of food raw materials, and population nutritional characteristics for deep integration with high and new technologies such as food biosynthesis, food recombination, additive manufacturing, intelligent processing, and intelligent packaging. At present, a digital food industry model is being formed through the deep integration of digital technologies and physical food companies. Here, the progress and key technologies in digital foods are summarized, and future applications and challenges in this field are discussed. Related Articles | Metrics

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Progress in Research on the Effect of Natural Antioxidants on the Antioxidant Capacity and Quality of Surimi and Surimi Products LI Jianrong, WANG Zhongqiang, YI Shumin, LI Xuepeng, XU Yongxia, ZHOU Xiaomin, WANG Mingli FOOD SCIENCE    2021, 42 (21): 1-7.   DOI: 10.7506/spkx1002-6630-20210806-088 Abstract （882）   HTML （160）    PDF（pc） （2493KB）（718）       Knowledge map    Save Surimi and surimi products are rich in polyunsaturated fatty acids and protein, and hence, highly prone to lipid oxidation and protein oxidation during storage and transportation, which reduces their flavor, quality and gel properties. Antioxidants can effectively inhibit the oxidation of lipids and proteins in surimi and surimi products. Natural antioxidants are safer and more effective than synthetic ones. Therefore, the addition of natural antioxidants to surimi and surimi products is considered a safer and acceptable means of anti-oxidation, since it can effectively inhibit protein degradation, lipid oxidation, fishy odor and microbial spoilage thereby effectively improving their quality, flavor and gel properties. This paper reviews the types, sources and action mechanism of natural antioxidants and their effects on surimi and surimi products, which will hopefully provide a reference for the application of natural antioxidants in surimi products. Related Articles | Metrics

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Research progress on structure, function and application of β-1, 3-glucanases null FOOD SCIENCE    0, (): 0-0.   Abstract （812）      PDF（pc） （4235KB）（289）       Knowledge map    Save β-1,3-Glucanase, which has important potential applications in functional oligosaccharide preparation, fruit and vegetable preservation, biopharmaceuticals and plant disease resistance, specifically hydrolyzes β-1,3-glycosidic linkages in β-1,3-glucan, generating a range of oligosaccharides or monosaccharides. The known β-1, 3-glucanases belong to 12 glycoside hydrolases (glycoside hydrolases, GH) families, including GH16, GH17, GH55, GH64, GH81, GH128 and GH132, et al. β-1,3-Glucanases are widely distributed in bacteria, fungi, plants and insects, which exhibit diversified structures and catalytic functions due to differences in sources and sequence evolution. Structural and functional studies of enzymes are the basis for exploring the catalytic mechanism, enzyme properties, and molecular modification. ?Therefore, this paper reviews the domestic and abroad current research progress on structure, function and application of β-1, 3-glucanases, in order to provide references for theoretical research and application development related to β-1,3-glucanases. Reference | Related Articles | Metrics

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Effect of Baking Soda on the Cooking and Eating Quality of Brown Rice ZHANG Yili, MEI Dongxu, LI Hang, HAN Wenfang, YANG Ying, LI Jiangtao, XIA Xu FOOD SCIENCE    2022, 43 (16): 19-25.   DOI: 10.7506/spkx1002-6630-20210904-047 Abstract （792）   HTML （37）    PDF（pc） （6027KB）（183）       Knowledge map    Save The effects of different concentrations of baking soda solution on the cooking characteristics of brown rice including visual appearance, microstructure, color, texture characteristics of cooked rice, and the distribution of branched chain length of amylopectin in rice soup were investigated. The results showed that baking soda solution could make brown rice cortex shrunk or ruptured, increase the water absorption and the expansion rate of rice grains from 10.03% and 212.30% to 15.32% and 224.50%, respectively. Thus, the cooking time of brown rice significantly reduced. Compared with cooked brown rice without baking soda, the surface structure of cooked brown rice with baking soda was more seriously wrinkled and cracked, the degree of whitening increased and the yellow color was deeper. Moreover, the proportion of B2, B3 and A chains of amylopectin in rice soup decreased from 7.834, 2.458 and 24.922 to 6.81, 1.893 and 24.036, respectively. The hardness of brown rice decreased from 1 270.76 g to 983.72 g, and the viscosity increased from 85.79 g·s to 113.71 g·s. The overall sensory score increased, and the eating quality significantly improved. Therefore, adding an appropriate concentration of baking soda in brown rice during cooking can significantly improve the cooking and eating quality of brown rice. Related Articles | Metrics

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Development Status and Strategic Thinking of Cultivated Meat WANG Shouwei, SUN Baoguo, LI Shilei, LI Yushuang, SUN Jinyuan, LI Yingying FOOD SCIENCE    2021, 42 (15): 1-9.   DOI: 10.7506/spkx1002-6630-20210625-297 Abstract （699）   HTML （119）    PDF（pc） （4229KB）（666）       Knowledge map    Save With the rapid development of cultivated meat and related industries around the globe, comprehensively analyzing the existing problems and bottlenecks in this field and drawing on the experience of developed European countries and the United States are of great significance for future food development in China. This paper highlights the necessity of developing cultured meat in China in order to alleviate the stress of breeding industries, ensure the safety of meat supply and improve the development level of food science and technology. The current status of the development of cultured meat in developed European countries, the United States and Japan is reviewed with respect to capital investment, regulation and technological development, and the experience that these counties provide to China is summarized. Furthermore, the problems facing the development of this area in our country such as imperfect integration of disciplines, industrial environment, supervisory laws and regulations and key technologies are discussed, and countermeasures and suggestions are proposed for development planning of cultured meat, seeking breakthrough in key technologies, cultivating superior enterprises, and establishing a supervision system. Related Articles | Metrics

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Proteomic analysis revealed the change mechanism of flavour precursors in Tan sheep meat during post-mortem ageing liqin you ruiming LUO FOOD SCIENCE    0, (): 0-0.   Abstract （645）      PDF（pc） （1258KB）（388）       Knowledge map    Save The objective of this study was to understand the change mechanism in flavour precursors in Tan sheep meat during post-mortem ageing. The changes of proteomic in Tan sheep meat during post-mortem ageing for 0, 4 and 8 days were studied by isobaric tags for relative and absolute quantification (iTRAQ) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that the differential expressed proteins mainly composed of metabolic enzymes, structural proteins and stress proteins were detected and screened. As the ageing goes, the activity of triose phosphate isomerase, enolase, L-lactate dehydrogenase, phosphoglucose mutase and pyruvate kinase rose obviously from Day 0 to Day 4, while the expressed contents of troponin C1, troponin T3, myosin light chain 2, myosin light chain 1, myosin 3 and heat shock protein 70 rose from Day 0 to Day 4 but dropped obviously from Day 4 to Day 8. The relative gene expression of differentially expressed proteins at the transcription level was therefore evaluated using RT-PCR. It turned out that 4 differential expressed proteins, namely 2 metabolic enzyme (L-lactate dehydrogenase and triose phosphate isomerase) and 2 structural proteins (myosin light chain 2 and actin α1), were of the same expression pattern at protein level and transcription level during post-mortem ageing. Therefore, the modulation of metabolic enzymes, degradation of structural proteins and protection of stress proteins together regulate the changes of flavor precursors in Tan sheep meat during post-mortem ageing. Reference | Related Articles | Metrics

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Recent Progress in Understanding the Effect of Extrusion on the Conformation and Structure of Soybean Proteins ZHU Xiuqing, LUAN Binyu, HUANG Yuyang, WANG Fengqiujie, LI Yang FOOD SCIENCE    2022, 43 (3): 1-9.   DOI: 10.7506/spkx1002-6630-20210716-191 Abstract （630）   HTML （122）    PDF（pc） （2614KB）（505）       Knowledge map    Save With the development of extrusion technology, the extrusion processing technology for the production of vegetarian meat products with good textured structure from soybean proteins and the formation mechanism of textured protein structure have attracted more and more attention from scholars. Recent studies have shown that microstructure changes of soybean proteins play a crucial role in the macrostructure of plant-based meat products. In this paper, the conformational change of soybean proteins during extrusion and its effect on the structure of textured soybean proteins are reviewed, and the molecular composition of soybean proteins and the effect of extrusion on the conformation and function of soybean proteins are summarized as well as the mechanism of the texturization of soybean proteins by extrusion. Additionally, this review presents an overview of the methods used for conformational characterization of extruded soy proteins. Related Articles | Metrics

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Progress in Research on Physiological Function and Mechanism of Oral Hyaluronic Acid WANG Zhao, XU Kang, WANG Fang, GUO Yannan FOOD SCIENCE    2021, 42 (23): 1-10.   DOI: 10.7506/spkx1002-6630-20210729-347 Abstract （629）   HTML （101）    PDF（pc） （2518KB）（532）       Knowledge map    Save Hyaluronic acid (HA) is widely found in various tissues of the human body and has various physiological functions such as moisturizing and lubricating effects, and it is involved in various biological processes such as wound healing, inflammatory response, and tissue repair. As an important medical and cosmetic material, HA has been widely used in medicine and cosmetic products. On January 7, 2021, the National Health Commission of China issued a document approving sodium hyaluronate as a “new food ingredient” that can be added in common foods. Oral administration is the most desirable, economical and convenient way of drug delivery, and there is high compliance with it. In this paper, we review representative published research findings on oral HA, with focuses on its absorption, distribution and metabolic pathways in the body, as well as its protective functions on different tissues and organs, which when combined with pharmacological and toxicological studies may provide a scientific basis for the development and application of oral HA formulations and provide improved knowledge of oral HA. Related Articles | Metrics

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Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang FOOD SCIENCE    2021, 42 (9): 283-292.   DOI: 10.7506/spkx1002-6630-20200401-008 Abstract （610）   HTML （49）    PDF（pc） （2325KB）（406）       Knowledge map    Save Enzymatic browning has a significant impact on the quality of fruits and vegetables during processing and preservation, and increasing studies have been devoted to the mechanism of enzymatic browning. This article summarizes recent studies on the mechanism of enzymatic browning from the perspectives of polyphenol oxidase (PPO) and its phenolic substrates, including the types and catalytic sites of PPO and the methods used to extract, separate and purify PPO and determine its activity; changes in the types and contents of phenolics and the cause thereof; enzymatic oxidation of phenols, quinone production pathway, secondary metabolism process, oxidation end product characteristics and the mechanism of the inhibition of enzymatic browning by anti-browning agents. We hope that this review will provide a reference for systematic and in-depth studies on the mechanism of enzymatic browning. Related Articles | Metrics

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Construction and Functional Characterization of Metal-Polyphenol Network and Its Application in Food Field: A Review of Recent Literature JIAO Ting, WANG Wenhang, CHENG Yun, ZHANG Haiyan, ZHANG Wenhui, ZHANG Hongjie FOOD SCIENCE    2022, 43 (1): 232-239.   DOI: 10.7506/spkx1002-6630-20200814-182 Abstract （609）   HTML （62）    PDF（pc） （1752KB）（296）       Knowledge map    Save The metal-polyphenol network (MPN) formed by polyphenols and metal ions combines the specific functions of metal ions and high affinity of polyphenol structures to various surfaces synergistically. MPN can be adsorbed on various surfaces such as nanomaterials and biological interfaces, with more stable structure. In recent years, MPN has developed rapidly and been widely used in many fields. This article summarizes the assembly mechanism and components (mainly tannic acid and iron ion) of MPN, and briefly introduces readers to the common assembly methods of one-step blending deposition and layer-by-layer assembly, as well as the common characterization methods. Particularly, the antimicrobial activity, antioxidant effect, adsorptive property and pH response of MPN are discussed, with focus on its application in food field. Finally, this article gives an outlook on future trends in the development of MPN. Related Articles | Metrics

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Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao FOOD SCIENCE    2021, 42 (9): 355-361.   DOI: 10.7506/spkx1002-6630-20200418-240 Abstract （564）   HTML （85）    PDF（pc） （3151KB）（390）       Knowledge map    Save The exosome-like nanoparticles (ELNs) in fruits and vegetables are nano-scale extracellular vesicles released by fruit and vegetable cells, with similar structures to the exosomes of mammal cells, and have significantly varying lipid, protein and nucleic acid profiles as well as unique biological functions. In this review, the progress that has been made in studies on the ELNs in dozens of fruits and vegetables since 2013 are summarized with a special focus on the methods used for ELNs extraction and characterization and on the differences in the chemical profiles including lipids, proteins, and nucleic acids of ELNs from different plant sources. Also, the potential health benefits and application as drug carriers of these ELNs are reviewed. This article is expected to provide enlightenments for further investigations on ELNs from fruits and vegetables. Related Articles | Metrics

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Research Progress of Tea Aroma Compounds under Stress Response and Its Mechanism and Function Zhen YAN FOOD SCIENCE    0, (): 0-0.   Abstract （558）      PDF（pc） （455KB）（400）       Knowledge map    Save Tea aroma is an important part in the sensory evaluation and commercial description of tea. Tea leaves involved in various stresses responses to the growth stage (preharvest) and the processing stage (postharvest). These stress factors stimulate the synthesis and emission of tea aroma compounds, which contribute to the formation of tea aromas and the formation of defense of tea plants with stresses. In this review, we summarized the recent investigations into tea aroma compounds response to stresses. The regulation mechanism of biotic stress such as herbivores attack and pathogens infect and abiotic stress such as environmental factors and processing technology on the metabolism of tea aroma and the applications in actual production were described, which provides a theoretical basis for improving tea aroma quality and preventing tea plants diseases and insect pests. Reference | Related Articles | Metrics

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Bacterial Diversity Analysis during Natural Fermentation of Sea Buckthorn Jiaosu by High-throughput Sequencing ZHANG Qi, ZHU Dan, NIU Guangcai, YAN Feixiang, WEI Wenyi, ZHU Lei, WANG Sipu FOOD SCIENCE    2022, 43 (8): 158-165.   DOI: 10.7506/spkx1002-6630-20210128-326 Abstract （556）   HTML （31）    PDF（pc） （2825KB）（131）       Knowledge map    Save In order to explore the changes in the bacterial community structure and diversity in sea buckthorn jiaosu during natural fermentation, Illumina-MiSeq high-throughput sequencing technology was used to study the bacterial diversity of sea buckthorn jiaosu liquid at different fermentation stages. The results showed that a total of 601 species belonging to 422 genera, 239 families, 149 orders, 57 classes and 25 phyla were obtained by the analysis of operational taxonomic unit (OTU). Cyanobacteria, Proteobacteria, unclassified_k__norank_d__Bacteria, Acidobacteriota, Firmicutes were the five dominant phyla in sea buckthorn jiaosu. Among them, Cyanobacteria was the absolute dominant phylum and its relative abundance at three fermentation stages, namely F22_Q (72 h), F22_Z (624 h) and F22_H (1 584 h) were 93.28%, 66.59% and 35.40%, respectively. Norank_f__norank_o__Chloroplast, Ralstonia, unclassified_k__norank_d__Bacteria, norank_f__Mitochondria, Burkholderia-Caballeronia-Paraburkholderia were the dominant genera. Among them, norank_f__norank_o__Chloroplast was the absolute dominant genus and its relative abundance ranged from 35.39% to 93.28%. The three fermentation stages were clustered into two groups by sample cluster analysis and principal component analysis (PCA); one group consisted of the early stage (F22_Q) and middle stage (F22_Z), and the other group consisted of the late stage (F22_H). The results from this study could provide a theoretical basis for sea buckthorn jiaosu fermentation. Related Articles | Metrics

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Research progress of 4D printing technology in food processing field null FOOD SCIENCE    0, (): 0-0.   Abstract （519）      PDF（pc） （1316KB）（202）       Knowledge map    Save The 3D printing technology can currently only be used to print static structures although there were a great development in materials, printers and processes. As an extension of 3D printing technology, 4D printing technology can change the structure, shape and function of printed materials over time, so as to realize the transformation of printed materials from static structure to dynamic structure. As an emerging digital production technology, 4D printing technology was mainly applied in medical and industrial fields in its early stage. In recent years, 4D printing technology has gradually been found some applications in food field. New foods with higher nutritional value and better sensory quality can be designed and produced through 4D printing. This paper reviews the principle, influencing factors and printing equipment of 4D printing technology, further discusses the latest progress and advantages of 4D printing technology in the field of food, and finally prospects the development prospect of 4D printing food technology. Reference | Related Articles | Metrics

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Research progress of RPA, RAA and ERA techniques in rapid detection of foodborne pathogens Yange YANG FOOD SCIENCE    0, (): 0-0.   Abstract （512）      PDF（pc） （610KB）（120）       Knowledge map    Save With the improvement of people’s living standards, food safety has attracted more and more social attention. Among of them, the biological (microorganism) factor is the most important factor that affects the food safety. Isothermal amplification technology is widely used for food safety because it can detect biological ingredients rapidly and accurately without relying on complicated instruments, especially the new techniques of recombinase polymerase amplification (RPA), recombinase aided amplification (RAA) and enzymatic recombinase amplification (ERA). Compared with other isothermal amplification techniques, they have the advantages of mild reaction conditions and simple primer design, as well as with similar principles. Therefore, in this paper, these three technologies were introduced, compared, and reviewed the concepts, principles, and the application in the rapid detection of food pathogens in recent years. The advantages and practical problems of them in food inspection were summarized, and the prospects of future development were put forward. Reference | Related Articles | Metrics

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Effect of Different Thawing Methods on the Quality of Quick Frozen Chimonobambusa quadrangularis Shoot WANG Nan, ZHANG Fusheng, KAN Jianquan, YANG Jinlai, WU Liangru, ZHENG Jiong FOOD SCIENCE    2022, 43 (11): 180-185.   DOI: 10.7506/spkx1002-6630-20210602-030 Abstract （512）   HTML （23）    PDF（pc） （3473KB）（96）       Knowledge map    Save In order to investigate the effect of different thawing methods on the quality of quick frozen Chimonobambusa quadrangularis shoot (QFCQS), five thawing methods, namely, microwave thawing, ultrasonic thawing, natural thawing, thawing in a water bath at 20 ℃ and thawing in a water bath at 50 ℃ were used to treat QFCQS. The changes in the drip loss, hardness, color, basic nutrients, peroxidase (POD), polyphenol oxidase (PPO) and phenylalnine ammonialyase (PAL) activity and microscopic structure of QFCQS were measured after thawing. The results showed that thawing time was significantly different among the five thawing methods (P < 0.05). Microwave thawing reduced the thawing time by 97% compared with natural thawing. The drip loss after thawing was as follows: natural thawing > thawing in a water bath at 50 ℃ > microwave thawing > thawing in a water bath at 20 ℃ > ultrasonic thawing. Furthermore, QFCQS with higher drip loss after thawing had lower hardness. After ultrasonic thawing, the color difference (?E) of QFCQS was 1.72, and the color change was the smallest. Meanwhile, the nutritional quality was maintained to the largest extent, and the content of vitamin C was 1.35 times higher than that of natural thawing. PPO activity in QFCQS was not significantly changed among the five thawing methods (P > 0.05), while the activities of POD and PAL were the lowest after ultrasonic thawing. As shown in scanning electron microscope (SEM) images, the tissue structure was destroyed to the greatest extent after natural thawing but was maintained well after ultrasonic thawing. The results of this study can provide a theoretical basis for the selection and application of a suitable thawing method for QFCQS. Related Articles | Metrics

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Progress in Preparation and Application of Zein-Based Nanoparticles GE Sitong, JIA Rui, LIU Huimin, ZHENG Mingzhu, CAI Dan, LIU Jingsheng FOOD SCIENCE    2021, 42 (15): 285-292.   DOI: 10.7506/spkx1002-6630-20210127-297 Abstract （508）   HTML （45）    PDF（pc） （2350KB）（215）       Knowledge map    Save Zein is the major storage protein of corn, and a natural amphiphilic polymer material. Based on the fact that zein can self-assemble and has different dissolution characteristics in different solvents, it can be used to prepare various types of nanoparticles to encapsulate bioactive compounds or stabilize emulsions. Recently, increasing studies focus on zein-based nanoparticles in the field of food and nutrient delivery, which suggest that zein-based nanoparticles with improved stability, higher encapsulation efficiency and loading capacity for bioactive compounds can be prepared by complexing zein with proteins, polysaccharides, polyphenols, surfactants or other substances. Herein, we summarize the preparation methods and applications of zein-based nanoparticles and discuss existing problems in order to provide a theoretical reference for the application of zein in the food field. Related Articles | Metrics