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Effects of Hydrodynamic Cavitation Treatment on the Interaction between Soy Protein Isolate and Catechin and Its Structure and Functional Properties

Xian'e Ren Feng Yang

FOOD SCIENCE 0, (): 0-0.

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In this paper, the mixture of catechin and soy protein isolate (SPI) was treated by hydrodynamic cavitation (HC) technology. By comparing the binding amount of catechin and SPI before and after HC treatment, as well as the changes in the UV spectrum, fluorescence spectrum, free sulfhydryl and amino group, surface hydrophobicity, particle size, Zeta potential, secondary structure, and antioxidant properties of the formed conjugates, the effects of HC treatment on the interaction between catechin and SPI and the structural and functional properties of the conjugates were studied. The results showed that HC treatment could promote the interaction between catechin and SPI. When the addition of catechin was 2.0 mg/mL, HC treatment could increase the binding amount of catechin and SPI from 21.82±0.18 mg/g protein to 62.55±0.36 mg/g protein. Compared with the untreated sample, the treated catechin-SPI conjugates had enhanced UV absorption, weakened fluorescence intensity, increased particle size, decreased absolute Zeta potential and surface hydrophobicity, and reduced free sulfhydryl and amino group contents. The secondary structure of the SPI- catechin conjugates was also influenced by HC treatment, with an increase in α-helix, β-turn, and random coil contents and a decrease in β-sheet content. Furthermore, after HC treatment, the antioxidant activity of the catechin-SPI conjugates was also significantly enhanced. With the addition of 2.0 mg/mL catechin, the DPPH free radical clearance rate increased from 48.64±1.24% to 84.72±0.12%, the ABTS free radical clearance rate increased from 35.60±1.21% to 75.51±0.79%, and the iron ion reduction ability increased from 0.81±0.02 to 1.52±0.05. It can be seen that HC treatment can promote the combination of catechin and SPI, change the structural properties of the conjugates, and enhance the antioxidant activity of the conjugates. The research results may provide a theoretical basis for the preparation of functional soy protein using HC technology.

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Effect of heat processing on the functional properties of myosin in three hairtail species

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FOOD SCIENCE 0, (): 0-0.

Abstract （41）

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The changes of myosin functional properties and tissue microstructure in hooked, trawl-net, and radar-net hairtail (Trichiurus haumela) muscles were investigated under different heating temperatures. The three hairtail species were heated at 30, 50, 70 and 90 ℃ for 10 min, respectively. The cooking loss rate, water-holding capacity, as well as myosin turbidity, solubility, emulsifying capacity, foaming capacity and foaming stability, and carbonyl content in hairtail muscles were determined. At the same time, hematoxylin-eosin staining was used to analyze the effects of different heating temperatures on the tissue microstructure in three hairtail species. The results showed that with the increase of heating temperature, the cooking loss rate of three hairtail muscles increased gradually, and the water holding capacity decreased. The myosin turbidity and carbonyl content increased, and the myosin solubility, emulsifying activity index and emulsion stability index, foaming capacity and foaming stability decreased continuously. The decrease of muscle water holding capacity and myosin solubility, and the increase of myosin turbidity in radar-net hairtail were smaller than those in other two species. In addition, HE staining results showed that with the increase of heating temperature, the space of muscle fiber bundles in the hairtail muscle tissues increased, and different degrees of breakage occurred. However, when the heating temperature was 50 ℃, the integrity of collagen fibers and muscle fibers in radar-net hairtail muscle tissue was the best. Summarily, the muscle protein quality of three hairtail species decreased with the increase of heating temperature, and the muscle protein quality of the radar-net hairtail was the best. This research provides a reference for the study of protein functional properties and heat processing in different hairtails.

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Structural and functional properties of sarcoplasmic proteins from silver carp rinsing water with different recovery methods

Zhong-Yang Ren Wuyin Weng

FOOD SCIENCE 0, (): 0-0.

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For global net-zero targets, recycling of sarcoplasmic proteins, the biomass waste in the surimi processing industry, will promote green and low-carbon processing of surimi, and achieve energy conservation and emission reduction. In this study, the effects of different recovery methods on the structure and molecular weight of sarcoplasmic proteins from silver carp rinsing water, as well as on their functional properties including surface hydrophobicity, solubility, foamability, and emulsification were analyzed by total sulfhydryl content, Fourier infrared spectroscopy, tryptophan fluorescence spectroscopy, and polyacrylamide gel electrophoresis. These results showed that different recovery methods had various effects on the structural and functional properties of sarcoplasmic proteins. The pH-shifting and heat treatment had a greater effect on the degree of conversion of -SH groups to disulfide bonds, surface hydrophobicity, tryptophan endogenous fluorescence spectral intensity, solubility and foamability of sarcoplasmic proteins, while freeze drying method has less impact on the structural and functional properties of sarcoplasmic proteins. The secondary structure content of sarcoplasmic proteins varied among recovery methods, with freeze drying and heat treatment recovered a greater proportion of β-folding, isoelectric point precipitation and pH-shifting method recovered a great proportion of disordered coil, chitosan flocculation recovered a great proportion of β-turning, and all recovered sarcoplasmic proteins had a small proportion of α-helices. The secondary structure of the sarcoplasmic proteins was transformed from ordered to disordered structure with vary degrees. Chitosan could bind to sarcoplasmic proteins to form larger molecular weight complexes, and pH-shifting method caused some of the proteins to depolymerize. The greater emulsification of sarcoplasmic proteins was obtained by freeze drying, isoelectric point precipitation, and chitosan flocculation recovery, where chitosan improved emulsification of sarcoplasmic proteins.

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Effect of ultrasound-assisted heat treatment combined with trehalose and glutamine transaminase on the characteristics of unrinsed surimi gel

Qiang Li Wei WANG Xuepeng Li Jian-rong LI

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The properties of surimi gel have been extensively studied and both exogenous additives and ultrasound-assisted processing have been used to improve them. This paper examines the impact of combining trehalose, glutamine transaminase (TGase) and ultrasound-assisted treatment on surimi product quality. The study investigates changes in gel properties and protein conformation. The addition of trehalose and/or TGase together with ultrasound-assisted treatment increased the gel strength by 35.11% - 169.25%. Trehalose prevented the unfolding of the protein structure while TGase had the opposite effect. However, ultrasound-assisted treatment inhibited the catalytic effect of TGase, reducing the gel strength to 4 737.23 g·mm and decreasing the free water content by 19.52%. It also alleviated excessive cross-linking of proteins. Furthermore, sonication promoted protein unfolding under the protective effect of trehalose. When both trehalose and TGase were present, their effects on protein structure were reduced.

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Effects of Radio-frequency Combined with Hot-air Heating on Degradation of Aflatoxin B1 in Maize Grains and Corn Quality

Jinfang Zhang

FOOD SCIENCE 0, (): 0-0.

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To?study?the?degradation?effects?of?hot?air-assisted?radio?frequency?treatment?on?Aflatoxin?B1?(AFB1)?in?corn, this study analyzed the effects of different initial moisture content of corn (19.05%, 22.25%, 25.55%), heating temperature (55, 65, 75, 85 °C) and heating time (10, 15, 20, 25 min) on the degradation of AFB1 in corn kernels and corn quality. The results show that hot air-associated radio frequency treatment can effectively degrade AFB1. At high moisture content, with a certain heating temperature and time, the higher the initial moisture content, and the higher the residual amount of AFB1.. The initial water content was constant, and with the heating temperature and time increase, the residual amount of aflatoxin B1 decreases. And the effect of heating time was greater than the effect of heating temperature. Hot air-associated radio frequency treatment of corn grain had a certain effect on its quality. During the heating process, with the increase of temperature and time, compared to the control, there was no significant difference in protein and fat (P>0.05), while the Rapid Visco Analyser (RVA) index significantly decreased (P<0.05). Using low-field Nuclear Magnetic Resonance (NMR) investigations, it was found that the moisture migration effect during radio frequency heating was significantly correlated with quality (P < 0.05).

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Effect of different pretreatment methods on inhibition of oil absorption characteristics of remade fries

Zhi-Zhen WANG wenzhao li Xiao LU

FOOD SCIENCE 0, (): 0-0.

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Abstract: Explore the effect of hot air drying pretreatment (60 min, 90 min and 120 min) and baking pretreatment (24 min, 27 min and 30 min) on reducing the effect of oil absorption and inhibiting oil absorption, and determine the best pretreatment method. The results showed that compared with the untreated samples, the fat content after hot air drying and roasting pretreatment decreased by 5.37%~15.75% and 16.30%~16.51%, respectively (P < 0.05). Study found that the moisture content of the pretreatment samples was reduced, and the fat content after frying was also correspondingly reduced, which showed a linear positive correlation. Low-field nuclear magnetic resonance (LF-NMR) showed that the content of free water in the sample after pretreatment was greatly reduced, and some free water changed to bound water and semi-bound water. Magnetic resonance imaging (MRI) found that the surface and internal grease distribution of the sample after baking pretreatment was less than that of hot air drying pretreatment. Confocal laser scanning microscope (CLSM) observed that a small amount of oil was distributed in the gaps of starch cells after roasting pretreatment, and the formation of starch-lipid complexes was significantly less than that of hot air drying and untreated samples. Scanning electron microscope (SEM) showed that compared with hot air drying pretreatment, the roughness of the sample surface was reduced, and the number of cracks and pores was reduced after baking pretreatment. Therefore, pretreatment is to inhibit the oil absorption of remade fries by changing the initial moisture content, moisture state, surface microstructure and starch characteristics. It is better to inhibit oil absorption than hot air drying pretreatment. Combined with the sensory evaluation results, 27 min of baking pretreatment was selected as the best pretreatment method to prepare the potato snack food with low oil content and good quality.

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Effects of electron beam irradiation and ultrahigh-pressure treatments on the flavor of jujube syrup

Meiling Chen 秋艳原 Ming-Yue JIA Xu Huai-De

FOOD SCIENCE 0, (): 0-0.

Abstract （11）

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To analysis the aroma, taste of different treated-jujube syrup, pasteurization (80°C, 30 min), electron beam irradiation (3, 5, 7 kGy) and ultrahigh-pressure treatment (400, 500, 600 MPa/6 min) were used to process jujube syrup. The effects of different treatments on the flavor of jujube syrup were investigated by measuring free amino acids and reducing sugars contents, combined with electronic nose, electronic tongue and sensory evaluation. The results showed that compared to the control sample, the free amino acid contents were significantly reduced by pasteurization and electron beam irradiation, and contents of bitter amino acid such as arginine, valine and leucine was significantly increased by pasteurization. Significant differences were found in the sensor values of the eight groups through electron nose testing, and the electron nose could distinguish their flavors well. The electron tongue results showed that there were significant differences between the taste characteristics of the electron beam irradiated, ultrahigh-pressure samples and the control sample, while the taste characteristics of the pasteurized samples were closer to those of the control group, indicating that the electron tongue could distinguish the different treated samples well. Electron beam irradiation and ultrahigh-pressure treatment could effectively enhance the fructose content in the jujube syrup. In addition, the samples treated with electron beam irradiation obtained higher sensory values than other treatments, which mainly showed better taste, color and flushability. In conclusion, both electron beam irradiation treatment and ultrahigh-pressure treatment could effectively improve the flavor quality of jujube syrup.

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Effects of homogenization and sterilization conditions on microencapsulation of walnut oil and its storage stability

WANG Ming-ming Jun SHENG

FOOD SCIENCE 0, (): 0-0.

Abstract （10）

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Abstract: In order to study the correlation between emulsion properties and microencapsulation rate and surface oil content under different homogenization and sterilization conditions, the influence of emulsion stability, particle size, and particle size distribution on microcapsule embedding rate under different conditions was measured using LUMISIZER 611 dispersion analyzer, and the morphology and storage stability of microcapsules under optimal conditions were analyzed. The results showed that the stability index and average particle size of emulsion were the lowest when the homogenization pressure was 40 MPa, the homogenization temperature was 65 ℃ and the sterilization condition was 85 ℃/15 min. The dispersion of particle size distribution showed a downward trend, and the embedding rates were 95.38%, 97.12% and 94.23%, respectively. Under the above optimum conditions, the average particle size of walnut oil microcapsules was 6.62μm, the surface oil content was 1.03%, and the embedding rate of walnut oil microcapsules was 96.41%. The surface and internal structure of the microcapsule were observed under scanning electron microscopy and the inclusion was found to be good. Accelerated storage tests have shown that walnut microcapsules have better oxidation stability than non-embedded walnut oil. After 35 days of storage under different conditions, the reduction in retention rate varied, with the best results achieved when the microcapsules were stored in vacuum and at low temperatures. This study can provide a theoretical basis for the selection and application of nut oil emulsions and microcapsule products for homogenization and sterilization processes

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Effects of thawing methods on the edible quality of salted-crab

Gui-Zhang GU Jin-Jie ZHANG

FOOD SCIENCE 0, (): 0-0.

Abstract （42）

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In order to investigate the influence mechanism of different thawing methods on the edible quality of frozen salted-crab and to screen the best thawing method before consumption, this experiment compared and analyzed the thawing curves, sensory, electronic tongue, protein and its degradation products and flavor nucleotide content changes of low temperature thawing, room temperature thawing, flowing water thawing, ultrasonic thawing and pulsed magnetic field assisted thawing. The results showed that ultrasonic and pulsed magnetic field assisted thawing was the most time-effective (10.4min, 26.2min), and low temperature thawing was the most time-consuming (312.6 min). The color, texture and odor of pulsed magnetic field assisted thawing salted-crab meat were the highest, and the taste score of ultrasonic thawing was the best. The results of electronic tongue showed the quality of salted-crab meat was closer between low temperature thawing, pulsed magnetic field assisted thawing and ultrasonic thawing, and there was a significant difference between flowing water thawing and room temperature thawing. The moisture content of salted-crab meat thawed by ultrasound was the highest (84.37%), the protein degradation index thawed by pulsed magnetic field was the lowest (13.83%), the moisture content of salted-crab meat thawed by flowing water was the lowest (77.36%), and the protein degradation index was the highest (16.64%).. The total free amino acid content of low-temperature thawed salted-crab meat is the highest, at 2885.78mg/100 g. The contents of umami amino acids and sweet amino acids in pulsed magnetic field assisted and ultrasonic thawing salted-crab muscle were similar, which were 97.5 mg / 100 g and 1154.0 mg / 100 g, 97.5 mg / 100 g and 1132.9 mg / 100 g, respectively, which were significantly higher than those of the other three thawing methods. Different thawing methods have a significant effect on the flavor nucleotides in the salted-crab meat. Ultrasound and pulsed magnetic field assisted thawing of had higher content of flavor nucleotides in salted-crab meat, and the equivalent umami concentration in pulsed magnetic field assisted thawing crab meat was the highest (44.38 g MSG/100 g).. Therefore, pulsed magnetic field thawing was the most suitable thawing methods for refrigerated salted-crab.

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Effect of different ultrasound treatment time on physicochemical and structural properties of lotus root starch

FOOD SCIENCE 0, (): 0-0.

Abstract （29）

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Ultrasound technology is an efficient and green method for starch modification, which has a good application prospect. Lotus root starch (LS) was treated by ultrasound to investigate the effects of different ultrasound times (0,10,20,30,40,50 min) on gelatinization, rheological properties, crystal structure, short-range ordered structure and microstructure of LS. The results show that the molecular chain swelling and entanglement increase after different ultrasonic treatment time, and the gelatinization viscosity increase to 6059±31 mPa·s. Cracks, collapses and holes appear on the surface of starch particles, which promote the entry of water molecules and increase the viscoelasticity. The α-1, 6-glycoside bonds of starch molecules are destroyed, forming short starch chains, which are rearranged into ordered structures under the action of ultrasound. The short-range ordered structures increase, and the R1047/1022 increase by 3.20%. The electrostatic interaction and hydrogen bonding are enhanced by short ultrasonic treatment, and the double helix structure becomes orderly and compact, and the Tp and ΔH increase by 11.09% and 89.21%, respectively. Long time ultrasonic treatment (40~50 min) is not conducive to the formation of the ordered structure. This study can provide theoretical reference for the application of ultrasonic technology in the regulation of starch physicochemical properties and multi-scale structure.

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Comparative Effects of Electron Beam Irradiation and Ultra-high Pressure Treatment on the Flavor of Jujube pulp

CHEN Meiling, JIAN Lei, YUAN Qiuyan, JIA Mingyue, GUI Xiangru, XU Huaide

FOOD SCIENCE 2024, 45 (6): 175-182. DOI: 10.7506/spkx1002-6630-20230605-033

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This study investigated the effects of pasteurization (80 ℃ for 30 min), electron beam irradiation (3, 5 and 7 kGy) and ultra-high pressure treatment (400, 500 and 600 MPa for 6 min) on the flavor of jujube pulp. Untreated samples were used as control. The content of taste compounds such as free amino acids and reducing sugar was determined, and flavor quality was evaluated by electronic nose and electronic tongue and sensory evaluation. The results showed that compared with the control sample, free amino acid contents were significantly reduced by pasteurization and electron beam irradiation, and the contents of bitter amino acids such as arginine, valine and leucine were significantly increased by pasteurization. Electron beam irradiation and ultra-high pressure treatment could significantly increase the content of fructose in jujube pulp. Significant differences in electronic nose sensor responses were found among the eight groups. The electron tongue results showed significant differences in taste characteristics between the electron beam irradiated, ultra-high pressure treated and the control samples, while the taste characteristics of the pasteurized samples were closer to those of the control group. In addition, the samples treated with electron beam irradiation had higher sensory values for taste, color and reconstitutability than the other treatments. In conclusion, both electron beam irradiation and ultra-high pressure treatment could effectively improve the flavor quality of jujube pulp.

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Effect of Ultrasound Treatment Time on Physicochemical and Structural Properties of Lotus Root Starch

LIAO Xueqin, WANG Nan, HU Rong, XUE Bingjie, ZHANG Fusheng, ZHENG Jiong

FOOD SCIENCE 2024, 45 (6): 183-191. DOI: 10.7506/spkx1002-6630-20230424-235

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This study investigated the effects of different durations of ultrasound treatment (0, 10, 20, 30, 40 and 50 min) on the gelatinization, rheological properties, crystal structure, short-range ordered structure, and microstructure of lotus root starch (LS). The results showed that the molecular chain swelled and entanglement increased after ultrasonic treatment, and the gelatinization viscosity increased up to (6 059 ± 31) mPa·s. Cracks, and collapses and holes appeared on the surface of starch particles, which promoted the entrance of water molecules and increase the viscoelasticity. Ultrasound treatment destroyed the α-1,6-glycosidic bonds of starch molecules, and broke some branches to form short starch chains, which were rearranged into ordered structures. The number of short-range ordered structures increased, and the R1 047/1 022 ratio increased by 3.20%. Short-time ultrasonic treatment (30 min) enhanced the interaction between starch molecules, making the double helix structure more ordered and compact and increasing the Tp and ΔH by 11.09% and 89.21%, respectively. Long-time ultrasonic treatment (40–50 min) was not conducive to the formation of ordered structures. The results of this study can provide a theoretical basis for the application of ultrasonic in regulating the physicochemical properties and multi-scale structure of starch.

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Effects of Thawing Methods on Eating Quality of Salted Crab

SHANG Jiayu, XU Xiang, XU Dalun, GU Guizhang, ZOU Zuquan, ZHANG Jinjie

FOOD SCIENCE 2024, 45 (6): 192-198. DOI: 10.7506/spkx1002-6630-20230525-241

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In order to investigate the effects of different thawing methods on the eating quality of frozen salted crab and further to select the best thawing method, this study compared and analyzed the thawing curves using five thawing methods including low temperature thawing, room temperature thawing, running water thawing, ultrasonic thawing and pulsed magnetic field assisted thawing, and tested the quality attributes of the thawed samples by sensory evaluation and electronic tongue. Besides, the contents of proteins and their degradation products as well as flavor nucleotides were measured. The results showed that ultrasonic and pulsed magnetic field assisted thawing were the most time-saving (10.4 and 26.2 min, respectively), and low temperature thawing was the most time-consuming (312.6 min). The sensory scores for color, texture and odor of crab meat thawed by pulsed magnetic field were the highest, and the sensory score for taste of crab meat thawed by ultrasonic was the highest. The results of electronic tongue showed that the quality of salted crab meat treated by low temperature thawing, pulsed magnetic field assisted thawing and ultrasonic thawing was closer to each other, but significantly different from that of salted crab meat treated by running water thawing and room temperature thawing. The moisture content of salted crab meat thawed by ultrasound was the highest (84.37%), while the proteolysis index of salted crab meat thawed by pulsed magnetic field was the lowest (13.83%), and salted crab meat thawed by flowing water had the lowest moisture content (77.36%) and the highest proteolysis index (16.64%). The total free amino acid content of low-temperature thawed salted crab meat was the highest (2 885.78 mg/100 g). The contents of glutamate, glycine and alanine in salted crab meat thawed by pulsed magnetic field and ultrasonic were similar (97.50 vs 92.30 mg/100 g, 665.80 vs 642.40 mg/100 g, and 487.20 vs 490.50 mg/100 g, respectively, which were significantly higher than those of salted crab thawed by the other three methods. The different thawing methods had significant effects on flavor nucleotides in salted crab meat. Higher contents of flavor nucleotides were detected in salted crab meat thawed by ultrasound and pulsed magnetic field, with the highest equivalent umami concentration (EUC) being found in pulsed magnetic field thawed crab meat (44.38 g/100 g). Therefore, pulsed magnetic field thawing was the most suitable thawing method for frozen salted crab.

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Effects of Homogenization and Sterilization Conditions on microencapsulation and Storage Stability of Walnut Oil

WANG Mingming, CHEN Yinyan, YU Zhijin, SHENG Jun, ZHAO Cunchao

FOOD SCIENCE 2024, 45 (6): 199-207. DOI: 10.7506/spkx1002-6630-20230605-037

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In order to study the correlation between emulsion properties and microencapsulation rates and surface oil contents under different homogenization and sterilization conditions, the effects of emulsion stability, particle size, and particle size distribution on microencapsulation efficiency under different conditions were measured using a LUMiSizer 611 dispersion analyzer, and the morphological properties and storage stability of microcapsules under optimal conditions were analyzed. The results showed that the homogenization pressure and temperature and the sterilization conditions that provided the smallest emulsion stability index and average particle size were 40 MPa, 65 ℃ and 85 ℃/15 min, respectively. Under these conditions, particle size distribution was less scattered, and encapsulation rates of 95.38%, 97.12% and 94.23% were obtained, respectively. The average particle size of walnut oil microcapsules was 6.62 μm, with a surface oil content of 1.03% and an encapsulation rate of 96.41%. The surface and internal structure of the microcapsules were found to be good by scanning electron microscopy (SEM) indicating good encapsulation efficiency. Under accelerated storage conditions, walnut oil microcapsules showed better stability than free walnut oil. After 35 days of storage under different conditions, the reduction in the retention rate of walnut oil microcapsules varied, and the highest retention rate was achieved under the conditions of low temperature, darkness, and no oxygen or low oxygen concentration. This study could provide a theoretical basis for the selection and application of homogenization and sterilization processes for walnut oil emulsion and microcapsule products.

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Inhibitory Effects of Different Pretreatment Methods on Oil Adsorption Characteristics of Formulated French Fries

WANG Zhizhen, LI Wenzhao, LI Yushuang, LU Xiao, XU Yanpeng, ZHANG Yaxu, LIU Xinyang, RUAN Meijuan

FOOD SCIENCE 2024, 45 (6): 208-215. DOI: 10.7506/spkx1002-6630-20230901-011

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This study aimed to explore the effects of hot air-drying pretreatment (60, 90 and 120 min) and baking pretreatment (24, 27 and 30 min) on reducing oil adsorption by formulated French fries and the underlying effects and to determine the optimal pretreatment method. The results showed that compared with the untreated samples, the oil contents after hot air drying and roasting pretreatment were decreased by 5.37%–15.75% and 16.30%–16.51%, respectively (P < 0.05). We found that the moisture contents of the pretreated samples and the oil contents after frying were reduced compared with those of the control group, and showed a linear positive correlation with each other. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that the content of free water was greatly reduced after pretreatment, and the free water was partially transformed into bound water and semi-bound water. Magnetic resonance imaging (MRI) analysis found that the distribution of oil on the surface and inside of the samples after baking pretreatment was less than that after hot air-drying pretreatment. Confocal laser scanning microscope (CLSM) observation showed that a small amount of oil was distributed in the gap between starch cells after baking pretreatment, and the amount of starch-lipid complexes produced in baked samples was significantly less than those in hot air-dried and untreated samples. Scanning electron microscope (SEM) showed that compared with hot air-drying pretreatment, the surface roughness of samples and the number of cracks and pores on the surface were reduced after baking pretreatment. Therefore, pretreatment could inhibit oil adsorption by formulated French fries by changing the initial moisture content, moisture state, surface microstructure and starch characteristics. The effect of baking pretreatment was more pronounced than that of hot air-drying pretreatment. Taking the sensory evaluation results into consideration, 27-min baking pretreatment was selected as the optimal pretreatment method to prepare low-oil quality potato snacks.

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Degradation of Ochratoxin A in Raisins by Low-temperature Discharge Plasma

Wen-Le ZHANG Ying WANG

FOOD SCIENCE 0, (): 0-0.

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In this study, low-temperature discharge plasma was used to degrade Ochratoxin A (OTA) in raisins, so as to study the effects of initial concentration and discharge voltage on the OTA degradation rate in raisins at different times. The results indicated that OTA with an initial concentration of 50 μg/mL in raisins was completely degraded by plasma for 10 minutes at a discharge voltage of 75 kV. With the adoption of high performance liquid chromatography coupled with quadruple-orbitrap high resolution mass spectrometry, OTA degradation products treated with low temperature discharge plasma were detected and identified. Combined with first-level and second-level mass spectrometry, it was inferred that the relative molecular masses were m/z 426.0715 (B) and m/z 158.1540 (C), respectively. The structures of the two main degradation products and possible degradation paths for OTA were detected and identified. There was no significant change in the physico-chemical quality of raisins before and after plasma treatment, and the relative contents of most of the acids, aldehydes, alcohols and ketones did not show significant changes in the volatile substances, except for a significant decrease in the contents of 3-methylbutyric acid, acetic acid and caprylic acid in the acids, and a significant increase in the contents of formic acid, valeric acid, and 2-ethylhexanoic acid.The research results suggests that low temperature discharge plasma can effectively degrade OTA and has no significant effect on raisin quality, which can provide a reference for food degradation studies contaminated with OTA.

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Effects of static magnetic field on the structure and physicochemical properties of fermentation products of Armillaria mellea

Yu-Nan ZHAO Dan CAI

FOOD SCIENCE 0, (): 0-0.

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Corn gliadin was fermented by Armillaria mellea and assisted by static magnetic field to explore the effect of static magnetic field on the structure and physicochemical properties of corn gliadin during fermentation. Fourier transform infrared spectrum analysis showed that static magnetic field treatment changed the secondary structure of the fermentation product protein. The analysis of UV absorption spectrum and endogenous fluorescence spectrum showed that the molecular structure of the product protein was extended and the group was exposed after static magnetic field treatment. The results of scanning electron microscope showed that the surface of the protein treated by static magnetic field was rougher, pores appeared and the specific surface area increased. The results of thermodynamic property analysis showed that the denaturation temperature of the product protein increased obviously after static magnetic field treatment, and the particle size decreased, the absolute value of Zeta potential increased, the content of free sulfhydryl group increased and the content of disulfide bond decreased. In addition, the physical and chemical properties of the product protein were significantly changed by static magnetic field assisted fermentation. Water retention, oil retention, emulsification, foaming and foam stability increased significantly, reaching the maximum on the 7th day, which were 3.86 g/g, 4.22 g/g, 26.83 m2/g, 37.67% and 58.12%, respectively. The emulsifying stability decreased significantly, and the minimum was 34.10% on the 7th day. In summary, static magnetic field-assisted fermentation of zein by Armillaria mellea can change the structure of the product protein and effectively improve its physical and chemical properties.

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Effects of ultrasonic combined with α-amylase hydrolysis on the multi-level structure and adsorption properties of maize starch

hong liHAN

FOOD SCIENCE 0, (): 0-0.

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In order to explore an effective method to improve the adsorption property of maize starch granules, the pretreatment of ultrasound at different temperatures (0, 25, 45, and 65 ℃) below the gelatinization temperature combined with α-amylase was used to modify maize starch. The results showed that ultrasonic pretreatment could resulted in the rough and groove surface of maize starch granules. The molecular weight, relative crystallinity and the order degree of the short-range molecular of the starch samples pretreated by ultrasound were significantly (P<0.05) lower than native maize starch. Compared to single enzymatic hydrolysis, the combined treatment yielded maize starch samples with a larger specific surface area and pore capacity, and significantly (P<0.05) improved the adsorption performance of which. With the pretreatment temperature increased from 0 ℃ to 65 ℃, the water and oil absorption rates of starch granules treated by the ultrasound combined with enzyme increased from 114.71% and 142.16% to 144.77% and 189.70%, respectively. Therefore, the ultrasonic at high temperature (below the gelatinization temperature) combined with α-amylase can be used as an effective method to prepare green and high efficiency starch-based adsorbent. This study will help to better understand the mechanism of enzymatic modification of starch promoted by ultrasound and to provide a theoretical basis for the development of high efficiency starch-based adsorbents.

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Preparation and quality characteristics of ready-to-eat shrimp prepared by ultra-high pressure combined with sous-vide technology

Xin-Yao ZENG Chen ZHU

FOOD SCIENCE 0, (): 0-0.

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Ready-to-eat shrimp is a kind of seafood processing product with unique flavor, easy to carry and convenient to eat. Boiled hot air dried shrimp (BH) prepared by traditional thermal processing technology usually leads to the decline of ready-to-eat shrimp quality and nutrient loss. As a new processing technology, ultra-high pressure combined with sous-vide technology can improve the quality and flavor of ready-to-eat shrimp. Therefore, in this study, we prepared sous-vide combined with high pressure freeze-dried shrimp (SPF) and analyzed its quality. The results showed that compared with BH, SPF had lower hardness, fuller color and higher sensory score, which was more popular with consumers. The content of benzaldehyde in SPF was significantly higher than that in BH, and the content of polyunsaturated fatty acids in SPF was also higher than that in BH. At the same time, SPF had high oxidative stability. Therefore, the preparation of ready-to-eat shrimp by ultra-high pressure combined with sous-vide technology can better improve the quality and flavor of ready-to-eat shrimp, and provide a theoretical basis for the large-scale production of high-quality, unique flavor and convenient edible ready-to-eat shrimp.

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Effect of High Hydrostatic Pressure and Thermal Pre-treatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes

Lin YUAN Fei LAO

FOOD SCIENCE 0, (): 0-0.

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Abstract: Mango, melon, pineapple, and carrot were used as raw materials, and the blended fruit and vegetable pulp was pre-treated by conventional thermal processing (TP) and different high hydrostatic pressure (HHP) conditions, then the blended fruit and vegetable cubes were produced using freeze drying (FD). The effects of different pressures on the physicochemical quality, bioactive substances, antioxidant activity, and sensory evaluation of FD fruit and vegetable cubes were investigated. The results showed that HHP pre-treatment significantly increased the a* and b* values, the content of titratable acid, and antioxidant activity (DPPH radical scavenging rate, hydroxyl radical scavenging rate, and iron ion reduction capacity). The contents of total phenols, flavonoids, and ascorbic acid of HHP-pretreated FD cubes were significantly increased by 21.11%-30.27%, 59.96%-68.58%, and 13.35%-15.34%, respectively, compared with those of TP-pretreated FD cubes. The contents of volatile alcohols and ketones compounds in HHP-pretreated FD cubes were 189.65-207.82 μg/kg and 59.60-81.16 μg/kg, respectively, which were 5-8 times higher than those in TP-pretreated FD cubes. In addition, the sensory intensities of the 5 aroma attributes and the preferences of color, aroma, and taste of HHP-pretreated FD cubes were significantly higher than those of TP-pretreated FD cubes. The aroma sensory evaluation of FD fruit and vegetable cubes pre-treated under 300 MPa and 500 MPa were closest to that of the untreated group. The HHP pre-treatment improved the antioxidant activity by increasing the cell membrane permeability, thereby promoting the release of bioactive and flavor substances. Compared with the conventional TP pre-treatment, HHP pre-treatment effectively improved the quality characteristics of FD fruit and vegetable cubes.

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