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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
    Abstract1476)   HTML203)    PDF(pc) (15232KB)(1378)       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.
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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
    Abstract1637)   HTML285)    PDF(pc) (4184KB)(1224)       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.
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    Food Sensory Research: Challenges and Possibilities
    CHEN Jianshe, LIU Yuan, SHI Jingang
    FOOD SCIENCE    2022, 43 (19): 1-7.   DOI: 10.7506/spkx1002-6630-20220415-183
    Abstract480)   HTML92)    PDF(pc) (3008KB)(589)       Save
    As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science.
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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
    Abstract886)   HTML129)    PDF(pc) (2229KB)(569)       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.
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    Anthocyanins in red wine: The origin, coloration and reaction
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    FOOD SCIENCE    0, (): 0-0.  
    Abstract46)      PDF(pc) (1684KB)(381)       Save
    Anthocyanins are important compounds in contributing the color of red wine, which plays a crucial role in the quality of red wine. Anthocyanins are biosynthesized via phenylpropanoid-flavonoid pathway during the growing stage of wine grapes. In red wine, there are equilibria amongst anthocyanin species, and the color of red wine are closely related to the diverse structure and these species of anthocyanin. However, anthocyanins are not stable and would degrade through series of reactions including oxidation. From a winemaking perspective point of view, anthocyanins are extracted from grape skin into the wine solution upon maceration, and their concentration varies during fermentation due to the changes of fermentation condition and the composition of wine. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanin derivatives as well as anthocyanins themselves lead to constant change of red wine color during wine fermentation, aging and storage. Until today, there are few literatures summarizing the origins, coloration reaction of anthocyanins in red wine, as well as their evolution in red wine production. Therefore, this paper systematically reviewed the anthocyanins in red wine regarding the above-mentioned aspects, in order to organize and provide some research and theory basis for the future investigation of coloration and anthocyanin in red wine.
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    Antioxidant Activity of Mesona chinensis Benth. Essential Oil Microemulsion and Its Anti-proliferative Activity against A375 Cells
    LUO Weibin, CAO Yangjian, WU Erwen, ZHAO Zhengang
    FOOD SCIENCE    2022, 43 (9): 1-9.   DOI: 10.7506/spkx1002-6630-20210417-239
    Abstract268)   HTML75)    PDF(pc) (3322KB)(350)       Save
    In this study, Mesona chinensis Benth. essential oil (M.EO) was extracted by hydrodistillation and its chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS). According to their peak areas, alloaromadendrene (25.53%), β-caryophyllene (19.31%), isocaryophyllene (11.30%), α-humulene (8.30%), and eremophilene (7.62%) were found to be the major components of M.EO. Based on pseudo-ternary phase diagram, M.EO microemulsion (M.EO-ME) was fabricated using Tween-60 as the surfactant, ethanol as the cosurfactant, surfactant-to-cosurfactant mass ratio (Km) of 2:1 and mixed surfactant-to-oil phase mass ratio (Smix) of 8:2, and it remained stable after 100- and 200-dilution. The antioxidant activities of M.EO were improved by encapsulation in microemulsion to different degrees; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity was only slightly increased, while the oxygen radical absorbance capacity (ORAC) and peroxyl radical scavenging capacity (PSC) were increased by 2.6 and 8.4 times, respectively. Besides, microemulsion encapsulation also improved the antiproliferative activity of M.EO against human malignant melanoma cells A375, and the median effective concentration (EC50) of M.EO-ME was approximately one-fifth of that of M.EO. These results indicated that microemulsion encapsulation improved the antioxidant and anti-proliferative activity of M.EO against A375 cells, which could provide a theoretical basis for the high-value development and utilization of Mesona chinensis Benth.
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    Separation, identification and the functionality of the components of bovine milk fat globule membrane
    Cong WANG
    FOOD SCIENCE    0, (): 0-0.  
    Abstract395)      PDF(pc) (897KB)(331)       Save
    Milk fat globule membrane (MFGM) is a layer of membrane wrapped on the outer surface of fat globules in milk, and its content in milk is very small. However, due to its good physiological activity and potential food processing application potential, the basic research and applied basic research on it have attracted more and more attention. In this paper, the separation and preparation technology of milk fat globule membrane, the structure, component identification and analysis, physiological activity and application characteristics of milk fat globule membrane were reviewed, in order to provide a certain theoretical support for the application of milk fat globule membrane in food industry, especially in functional food.
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    Hot Topics in Umami Research: Controversy and Function
    LIU Yuan, ZHU Yiwen, LI Mingyang, ZHANG Ninglong, WANG Wenli
    FOOD SCIENCE    2022, 43 (19): 8-16.   DOI: 10.7506/spkx1002-6630-20220517-234
    Abstract417)   HTML49)    PDF(pc) (2622KB)(318)       Save
    As one of the five basic tastes, umami signals the intake of nitrogenous nutrients such as protein or/and L-amino acids. It also assumes a dual role in flavoring and physiological function regulation, providing a pleasant taste experience and psychological enjoyment. Although the science of umami has been developed for over a century, controversies about the taste of umami (umami peptides) and the safety of umami still exist among the public. Therefore, this review summarizes the recent progress in research on the sensory descriptions of umami and umami peptides, the safety of monosodium glutamate as a representative of umami substances, and the function of umami. Moreover, this review describes the broad and narrow definitions of umami, the taste multiplicity of umami peptides and its influential factors, and affirms the role of umami taste in daily intake safety and appetite regulation. We expect this review to provide a reference for research on the umami taste of food.
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    Absorption and distribution of chitosan oligosaccharide monomers with different polymerization degrees in mice
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    FOOD SCIENCE    0, (): 0-0.  
    Abstract487)      PDF(pc) (2697KB)(318)       Save
    Fluorescent probe labeling is easy to operate and the detection sensitivity of fluorescence is 3 ~ 4 orders of magnitude higher than traditional methods such as UV Vis. The absorption and distribution of chitosan oligosaccharide (COS) monomers of different degrees of polymerization (DP) in mice is analyzed with the fluorescent probe labeling. In this study, we analyzed the differences in absorption and distribution of COS monomers with DPs of 2~5 in mice by preparing fluorescein isothiocyanate (FITC) labeled COS monomers and gavaging them to mice. Then we detected fluorescence signal by small animal intravital optical imaging system and fluorescence quantification. The results showed that after 1 h of intragastric administration of fluorescently labeled COS monomers to mice, the fluorescence signal in the mice peaked. COS can be absorbed into the blood and can cross the blood-brain barrier to distribute into the brain tissue. COS mainly distributed to the kidney and liver, secondly to the heart and spleen, and a small amount to the lung and brain. The amount of COS monomers distributed in kidney and liver was positively correlated with the DP, while the peak amount of distribution in serum, heart, spleen, lung, and brain was chitobiose>chitotetraose>chitotriose> chitopentose. To clarify the differences in the absorption and distribution of COS monomers with different DPs has certain guiding significance for the study of the structure-activity relationship of COS functional activity. It is of great significance for the study of the functional activity mechanism of COS and accelerating the development and application of COS in food functional food.
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    Recent Progress in Understanding Metabolic Pathways and Mechanisms of Fructooligosaccharides/Inulin by Lactic Acid Bacteria
    LAI Jinghui, ZHU Yuanting, CHEN Yuan, TANG Lin, CHEN Guixi, LI Jianlong, LIU Shuliang
    FOOD SCIENCE    2022, 43 (9): 364-372.   DOI: 10.7506/spkx1002-6630-20210302-017
    Abstract350)   HTML66)    PDF(pc) (2945KB)(314)       Save
    Synbiotics refer to biological agents (probiotics) used in combination with probiotics. In recent years, accumulating studies have reported that synbiotics possess many health benefits. The ef?cacy of symbiotics is affected by the selection of probiotics and prebiotics. Fructooligosaccharides and inulin are commonly used as probiotics, which can be selectively absorbed by probiotics in the intestine and promote the proliferation of probiotics, thereby keeping the host healthy. This paper reviews the differential metabolism and metabolism pathways of fructooligosaccharides (FOS) and inulin by lactic acid bacteria, and summarizes the mechanisms of action of the hydrolases, transport systems, and regulatory proteins at the molecular level in order to provide basis for understanding the regulatory mechanism of the metabolic network of FOS and inulin by lactic acid bacteria. Besides, it summarizes the recent applications of synbiotics containing FOS and/or inulin with a view to providing valuable evidence to extend the combined application of prebiotics and probiotics.
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    Progress in Research on the Flavor Components of Light-Flavor Baijiu
    WANG Zhen, YE Hong, ZHU Tingting, HUANG Mingquan, WEI Jinwang, WU Jihong, ZHANG Jinglin
    FOOD SCIENCE    2022, 43 (7): 232-244.   DOI: 10.7506/spkx1002-6630-20210316-217
    Abstract303)   HTML29)    PDF(pc) (2751KB)(312)       Save
    Chinese light-flavor Baijiu, with a long history, is characterized by pure aroma, sweet and soft flavor, and long aftertaste. It has always been a research hotspot. In this paper, first, the pretreatment and detection methods for flavor substances in Baijiu are compared. Then, the volatile components and aroma-active compounds reported in light-flavor Baijiu so far are summarized, and the flavor wheel for light-flavor Baijiu is drawn based on the above statements. Finally, future development trends are proposed. This review could provide an important reference for research on the flavor of light-flavor Baijiu, and also provide ideas for the healthy development of the light-flavor Baijiu industry.
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    Research Progress on Preventive and Interventional Effects of Dairy Products on Osteoporosis
    WANG Qishan, ZHAO Junying, WEI Xinyue, LIU Yanpin, YANG Baoyu, CHEN Lijun
    FOOD SCIENCE    2023, 44 (9): 245-258.   DOI: 10.7506/spkx1002-6630-20220429-386
    Abstract111)   HTML23)    PDF(pc) (3210KB)(298)       Save
    Osteoporosis afflicts 200 million patients worldwide. With the aging of the global population, the incidence of osteoporosis will continue to increase, and the prevention of osteoporosis has become an urgent problem in the field of public health. This paper analyzes the mechanisms by which milk and dairy products as well as their components such as minerals, vitamins, protein, fat and lactose modulate the intestinal flora and in turn affect calcium absorption and bone health. The interventional effects of dairy products fortified with vitamin D, prebiotics and/or probiotics in different populations and their effect in reducing the risk of osteoporosis are reviewed. The interventional effects of dairy products and plant-based milk are compared. This review hopes to provide a scientific reference for precision intervention with dairy products to improve bone health.
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    Effect of Interaction between EGCG and Soy β-Conglycinin/Glycinin on Protein Structure
    HUANG Guo, TIAN Zepeng, XUE Liying, CHEN Qi, WANG Di, YI Yanjiao, LI Meng, SUN Shujing, SUI Xiaonan
    FOOD SCIENCE    2022, 43 (12): 1-6.   DOI: 10.7506/spkx1002-6630-20210508-081
    Abstract337)   HTML47)    PDF(pc) (4077KB)(297)       Save
    The interaction between β-conglycinin (7S)/glycinin (11S) and (–)-epigallocatechin-3-gallate (EGCG) under neutral conditions was characterized by fluorescence spectroscopy, ultraviolet-visible (UV-Vis) absorption spectroscopy, Fourier transform infrared (FTIR) spectroscopy and molecular docking. The results showed that EGCG and 7S/11S could interact with each other at pH 7.0, which induced a change in the microenvironment of amino acid residues. EGCG could quench the intrinsic fluorescence of 7S/11S in dynamic and static manners. EGCG had higher affinity to 11S than to 7S. The reaction between EGCG and 7S/11S was a spontaneous binding process, resulting in the formation of a complex at 1:1 molar ratio by hydrogen bonding and van der Waals force. EGCG could reduce the surface hydrophobicity of 7S/11S. With increasing EGCG concentration, 11S showed a greater change in surface hydrophobicity. FTIR and molecular docking studies suggested that in addition to hydrogen bonds, hydrophobic interactions were also involved in the formation of complexes. Binding to EGCG could cause different changes in the secondary structure of 7S/11S subsequently resulting in protein unfolding.
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    Effect of Oxidative Modification of Myoglobin Hemin Prosthetic Group on the Functional Properties and Gel Properties of Myosin
    ZHU Hongxing, GAO Tianyi, HUANG Yang, WANG Xin, GE Qingfeng, WANG Daoying, SUN Chong
    FOOD SCIENCE    2022, 43 (8): 1-8.   DOI: 10.7506/spkx1002-6630-20210201-011
    Abstract220)   HTML61)    PDF(pc) (3514KB)(296)       Save
    In this study, the impact of oxidative modification of hemin prosthetic group on the solubility, particle size, emulsifying activity and emulsion stability of myosin was investigated. Meanwhile, the changes in the dynamic rheological properties, gel strength, water-holding capacity, water distribution, intermolecular interaction forces and microstructure of heat-induced myosin gel were analyzed before and after the oxidative modification and the mechanism behind its effect on the water-holding capacity of heat-induced myosin gel was deciphered. The results showed that treatment with low concentrations of hemin prosthetic group had no impact on the solubility, but increased the emulsion stability, heat-induced gel strength and water-holding capacity of myosin, and made the gel network structure more uniform, ordered and compact with smaller holes in it by intermolecular interactions such as disulfide bonding. Besides, the treatment improved the surface hydrophilicity and water-holding capacity of the gel and enhanced the interaction between protein and water, consequently increasing the proportion of immobile water and retaining more water in the gel network structure. By contrast, high concentrations of hemin prosthetic group led to lower solubility, larger particle size, and worse emulsifying activity and emulsion stability of myosin, damaged the gel network structure, flattened the rheological curve, and weakened the water-holding capacity.
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    Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception
    TIAN Huaixiang, ZHENG Guomao, YU Haiyan, CHEN Chen, LOU Xinman
    FOOD SCIENCE    2023, 44 (9): 259-269.   DOI: 10.7506/spkx1002-6630-20220515-194
    Abstract261)   HTML22)    PDF(pc) (3077KB)(291)       Save
    Food flavor is an important factor which affects consumer purchase intention, and the formation of flavor perception is affected by multiple senses such as olfactory and gustatory sense. The application of the interaction between odor and taste in food flavor improvement has become one of the most concerned new directions of food flavor regulation. On this basis, this paper analyzes the main formation pathway and mechanism of the cross-modal perceptual interaction between odor and taste from the neurobiological perspective, and summarizes the main methods used to research the cross-modal perceptual interaction from the aspects of static sensory analysis and dynamic sensory analysis. Finally, the effects of odor substances on taste perception (sweet, salty, bitter, umami and sour) and the effects of taste substances on olfactory perception are reviewed based on relevant literature and cases, in order to provide new ideas for the regulation of flavor quality during food processing.
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    A Review of the Effects of Interaction with Polyphenols on the Structure and Properties of Myofibrillar Protein
    HUANG Jian, LI Shuyi, ZHU Zhenzhou, XIONG Guangquan, WU Wenjin, SHI Liu, HE Jingren, DING Anzi, QIAO Yu, WANG Lan
    FOOD SCIENCE    2022, 43 (9): 373-382.   DOI: 10.7506/spkx1002-6630-20210305-064
    Abstract349)   HTML75)    PDF(pc) (2118KB)(290)       Save
    As a very important group of proteins in muscle, myofibrillar proteins can directly affect the quality of meat products. However, myofibrillar proteins are prone to oxidation during processing and storage, which leads to a series of adverse consequences, such as amino acid side chain modification, protein cross-linking, aggregation and functional alterations. Polyphenols, potent natural antioxidants, can effectively inhibit the oxidation of myofibrillar proteins by interacting with them, while affecting their structure, function and nutritional properties. In this article, we summarize the mechanism of the free radical chain reaction involved in myofibrillar protein oxidation, the structure-activity relationship of polyphenols as an antioxidant against myofibrillar protein oxidation, the mechanisms of the covalent and non-covalent interactions between polyphenols and myofibrillar proteins, and the effects of the interactions on the structure and properties of myofibrillar proteins. Through this review, we hope to provide theoretical guidance for the application of polyphenols in meat product preservation.
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    Research progress on structure, function and application of β-1, 3-glucanases
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    FOOD SCIENCE    0, (): 0-0.  
    Abstract804)      PDF(pc) (4235KB)(288)       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.
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    Research Progress on the Effects of Different Treatments Comparison of Microstructure and Properties of Egg Yolk Components
    Xin Li
    FOOD SCIENCE    0, (): 0-0.  
    Abstract51)      PDF(pc) (1341KB)(288)       Save
    Egg yolk is rich in nutrition and complex in structure. Its main components are egg yolk granules (EYGs) and egg yolk plasma (EYP). During the production and processing, it is found that the physicochemical properties and microstructures are quite different for these two parts after different treatments, which might directly determine their functional properties. Therefore, this paper reviews the effects of different treatments, including salting, alkali treatment, heat treatment and enzymatic treatment, on the physicochemical properties (surface hydrophobicity, oil exudation, protein solubility, etc.) and microstructure of EYGs and EYP. In addition, characteristics of EYGs and EYP were discussed and prospected in order to provide theoretical supports for a clearer understanding of the relationships between physicochemical properties/microstructures of egg yolk components and their functional properties.
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    Effect of Transglutaminase on the Structure and Digestive Characteristics of High-Moisture Pea Protein Extrudates
    LIU Xiao, QIN Jianxin, LI Jianghua, ZHOU Jingwen, CHEN Jian
    FOOD SCIENCE    2023, 44 (5): 1-8.   DOI: 10.7506/spkx1002-6630-20221009-065
    Abstract348)   HTML77)    PDF(pc) (4454KB)(282)       Save
    The effect of adding different proportions of transglutaminase (TG) on the structure and digestive characteristics of high-moisture pea protein extrudates prepared with a twin-screw extruder was investigated. The macrostructure and microstructure of the extrudates were characterized by measuring texture and texturization degree as well as using a scanning electron microscope (SEM). The structural properties and nutritional value were evaluated by measuring rheological properties, protein solubility and digestive properties. These results showed that addition of appropriate amounts of TG (0.25%–­1.00%) promoted the cross-linking between pea protein molecules, forming a dense network structure, increasing the digestibility of extrudates and promoting the release of free amino acids. However, addition of excess TG (2%) inhibited the fiber formation and digestive properties of extrudates. The extrudate with 1.00% of TG had higher texturization degree and nutritional value. This study demonstrated that high-moisture extrusion combined with addition of TG can improve the structure and digestive characteristics of plant protein-based meat analogs.
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    Research Progress in Non-thermal Stabilization Techniques for Rice Bran
    ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo
    FOOD SCIENCE    2023, 44 (23): 1-12.   DOI: 10.7506/spkx1002-6630-20230612-088
    Abstract290)   HTML78)    PDF(pc) (6056KB)(282)       Save
    Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity and deterioration, largely limiting the comprehensive and efficient utilization of rice bran. In recent years, researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results. Based on this, this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies, aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency.
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