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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 （1651）   HTML （289）    PDF（pc） （4184KB）（1229）       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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Research Progress in Methods for Quantitative Determination of Polysaccharides XU Xiao-fei1,2，CHEN Jian2,* FOOD SCIENCE    2009, 30 (21): 443-448.   DOI: 10.7506/spkx1002-6300-200921103 Abstract （1585）   HTML （41）    PDF（pc） （233KB）（3606）       Knowledge map    Save With the purpose of offering useful guidance for the selection of an optimal method for quantitative determination of polysaccharides in various samples, this paper reviews methods for quantitative determination of polysaccharides, mainly including chemical assay, gas liquid chromatographic (GC) method, high pressure liquid chromatographic (HPLC) method, anion ion exchange chromatographic (AEC) method, size exclusion chromatographic (SEC) method, thin layer chromatographic (TLC) ethod, capillary electrophoresis (EC) method, infrared spectroscopic (IR) method and so on. Related Articles | Metrics

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Effect of Ginger Juice on Tender izing Meat TANG Xiao-Zhen, HUANG Xue-Song, WANG Ming-Lin, LIU Jing-Fang, SUN Shu-Jing FOOD SCIENCE    2002, 23 (9): 59-60.   Abstract （1259）   HTML （7）    PDF（pc） （104KB）（686）       Knowledge map    Save The ginger juice Could make pig meat tender by the following conditions:the concentration of ginger juice5%,pH value7.0 and temperature40℃. Related Articles | Metrics

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Study on Determination of Reducing Sugar Content Using 3,5-Dinitrosalicylic Acid Method ZHAO Kai, XU Peng-Ju, GU Guang-Ye FOOD SCIENCE    2008, 29 (8): 534-536.   Abstract （7916）   HTML （29）    PDF（pc） （486KB）（5766）       Knowledge map    Save Two kinds of 3,5-dinitrosalicylic acid(DNS) agents were respectively used for determination of reducing sugar content,and effects on determination results by the factors,such as amount of DNS reagent developing time,wavelength and storage time were discussed. The results showed that on the conditions of reagent amount around 1.5 ml,boiling bath time not less than 5 minutes,and standing for 30 minutes after developing,at the wavelength of 540 nm and 550 nm for reagent one and two respectively,the accurate results can be acquired. Related Articles | Metrics

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Folin-Ciocalteu Colorimetric Determination of Total Polyphenols in Mulberry Fruits LI Ju-xiu，WANG Bai-yu FOOD SCIENCE    2009, 30 (18 ): 292-295.   DOI: 10.7506/spkx1002-6630-200918066 Abstract （2275）   HTML （19）    PDF（pc） （206KB）（4893）       Knowledge map    Save We investigated the optimum reaction conditions of Folin-Ciocalteu colorimetry for the determination of total polyphenos in 60% ethanol extract of ethanol mulberry fruits using gallic acid as a reference. When ratio of Folin-Ciocalteu reagent to 12% sodium carbonate solution (V/V) was 1:2, reaction temperature 20 ℃, and reaction time 2 h, the content of total polyphenols had a good linear relationship with absorbance at 760 nm. The average spiked recovery was 97.63%, with a RSD of 4.5%. This method can give a simple, fast, sensitive, and stable determination of total popyphenols in mulberry fruits. Related Articles | Metrics

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Recent Progress in Gelation Mechanism and Synergistic Interaction of Common Gums HOU Tuan-wei1, ZHANG Hong2,*, BI Yan-lan1, CHI Juan-juan2 FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201423067 Accepted: 15 December 2014

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Maltodextrin:AReview XU Liang-Zeng, XU Shi-Ying, YANG Rui-Jin FOOD SCIENCE    2001, 22 (5): 87-80.   Abstract （815）   HTML （0）    PDF（pc） （162KB）（1689）       Knowledge map    Save Both the production,composition,determination and functional properties of maltodextrin and its application in food industy were critically reviewed. Reference | Related Articles | Metrics

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Study on Manufacture of Invert Sugar by Cane Sugar Hydrolyzed by Acidifiers HUANG Li-Xin, YU Ye-Tang FOOD SCIENCE    2003, 24 (3): 24-26.   Abstract （1198）   HTML （0）    PDF（pc） （84KB）（2007）       Knowledge map    Save CaneSugarhydrolyzedbytheordinaryfoodacidifiers,suchas hydrochlo ricacid,citricacidandtartaric acid to produce invert sugar was studied with HPLC.The results revealed t hat the invert sugars with the different hydrolytic degrees of sugar could be easily made by these acidifiers.If t he additive amount of organic acid wa s0.15%tosugar,about90%ofsugarwas convertedafter150minunder85.0℃.Thequalityofsugaralsoaffectsed the hydrolytic properties of organi c acidifiers and the quality of invert sugar. 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 （896）   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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Research Progress in Analysis, Extraction, Purification and Pharmacological Effects of Amygdalin XIA Qi-le1,2，WANG Tao2,3，LU Sheng-min2，PAN Si-yi1,* FOOD SCIENCE    2013, 34 (21): 403-407.   DOI: 10.7506/spkx1002-6630-201321079 Abstract （2028）   HTML （7）    PDF（pc） （1686KB）（1413）       Knowledge map    Save Amygdalin is a cyanogenic glycoside commonly detected in traditional herb bitter almond, and it has become a common cough expectorant agent. A large number of studies have shown that amygdalin possess many bioactivities such as anti-tumor and immune regulation besides the relieving of cough and asthma. The degradation pathway, detection methods, extraction and purification methods, and corresponding biological effects of amygdalin are reviewed in this article. Meanwhile, the future research directions of amygdalin are also proposed. Reference | Related Articles | Metrics

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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 Abstract （302）   HTML （79）    PDF（pc） （6056KB）（308）       Knowledge map    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. Related Articles | Metrics

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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 Abstract （122）   HTML （24）    PDF（pc） （3210KB）（304）       Knowledge map    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. Related Articles | Metrics

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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 Abstract （272）   HTML （35）    PDF（pc） （3077KB）（302）       Knowledge map    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. 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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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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Advances in the Delivery Systems for Improving the Processing Stability, Storage Stability and in Vivo Survival Rate of Probiotics ZHU Di, CHEN Shanan, MEI Xiaohong, YUE Qing, CHANG Ruxin, LI Xing, LIU Bin, ZHANG Hualei, HAN Xiaolong, LI Yuan FOOD SCIENCE    2023, 44 (21): 1-13.   DOI: 10.7506/spkx1002-6630-20230609-079 Abstract （305）   HTML （41）    PDF（pc） （3822KB）（291）       Knowledge map    Save Probiotics offer numerous health benefits for human beings. However, it is difficult to achieve the expected beneficial effects of oral probiotics due to the viability loss during processing, storage and digestion. Oral delivery systems are effective ways to improve the processing and storage stability, gastric acid and bile salt tolerance, and intestinal adhesion and colonization ability of probiotics. This review focuses on the state of the art of oral delivery of probiotics, and summarizes the types of probiotics commonly used in probiotic products and their functional characteristics. Specifically, this review analyzes the effects of external environmental factors such as humidity, temperature, pH and oxygen, and internal environments such as the mouth, stomach, and small intestine on the survival rate of probiotics. Furthermore, the characteristics and applications of different oral delivery systems including microcapsule, hydrogel, oleogel, nanocoating, emulsion, and nanofiber are compared. Finally, this review proposes future prospects for cost reduction, intelligent packaging, co-packaging and population experiments of probiotic delivery systems, with the aim of providing technical support for the development of probiotic formulations with high storage stability and high viability suitable for intestinal targeted delivery. Related Articles | Metrics

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Moderate Protein Processing: Elucidation of Thermal Aggregation and Gel Quality and Regulatory Strategies for Excessive Aggregation HAN Zongyuan, SHAO Junhua, PAN Yanmo, CHENG Kaixing, SUN Qinxiu, WEI Shuai, XIA Qiuyu, WANG Zefu, LIU Shucheng FOOD SCIENCE    2023, 44 (9): 177-184.   DOI: 10.7506/spkx1002-6630-20220416-201 Abstract （179）   HTML （26）    PDF（pc） （3108KB）（291）       Knowledge map    Save Heat treatment can induce muscle protein denaturation and aggregation and eventually the sol-gel tradition of proteins. The aggregation rate, degree, morphology and pattern can affect the quality of protein gels. Traditional Chinese soy sauce and pot-roast meat products are processed at temperatures above 100 ℃, and secondary heating treatment is commonly used to extend the shelf life of canned foods, both of which can lead to excessive protein aggregation, in turn reducing the fluidity of water as well as protein digestibility, destroying the quality of meat products and reducing the nutritional value. In this paper, the mechanisms of protein aggregation are analyzed by using the Lumry-Eyring nucleated polymerization (LENP) model. Three protein aggregation modes are described including fibril aggregation, hydrogel aggregation and amorphous aggregation. Four strategies for inhibiting excessive thermal aggregation are reviewed from the perspective of the spatial conformation of proteins. pH, amino acids and polyphenol compounds along with hydrophobic and reducing small molecules can effectively inhibit excessive aggregation of myofibrillar proteins and improve the gel properties of heat-induced proteins. As a molecular chaperone, casein can obviously enhance the thermal stability and reduce the degree of aggregation of proteins. Therefore, these strategies for inhibiting excessive aggregation can enhance the gel and texture quality of meat products. Related Articles | Metrics

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Research Progress in Determination Methods for Amylose Content YANG You-xian1,2，ZHAO Yan1,2，LI Jian-ke1,2,*，HUANG Xin-qiu2 FOOD SCIENCE    2010, 31 (23): 417-422.   DOI: 10.7506/spkx1002-6630-201023092 Abstract （2168）   HTML （9）    PDF（pc） （208KB）（3538）       Knowledge map    Save Based on the significance of amylose content to the quality of grain as well as the processing and utilization of starch, systematic and comprehensive studying of the methodology for the content determinination in amylose is necessary. This article systematically introduces standard methods, commonly used methods and newly emerging methods reported in recent years. This may provide useful references for the choice of an appropriate method for the determination of amylose content according to the actual requirements. Related Articles | Metrics

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Research Status and Development Trend of Functional Foods Additives LEI Ting, TIAN Yuan, YU Ya-Li FOOD SCIENCE    2008, 29 (11): 696-700.   Abstract （994）   HTML （3）    PDF（pc） （253KB）（1205）       Knowledge map    Save Based on the development of food additives in China,the kinds,functions and composite usages of functional food additives were introduced in this article.And the research status and development trend of function food additives were analyzed according to oversea achievements in this field. Related Articles | Metrics