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Research progress on structure, function and application of β-1, 3-glucanases FOOD SCIENCE    Accepted: 01 November 2022

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Absorption and distribution of chitosan oligosaccharide monomers with different polymerization degrees in mice null FOOD SCIENCE    0, (): 0-0.   Abstract （464）      PDF（pc） （2697KB）（300）       Knowledge map    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. Reference | Related Articles | Metrics

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Analysis of the differences in the main active components and flavor characteristics of six origins of Toona sinensis Jian-Hui ZHANG Jian-Feng SUN Wen-Xiu WANG FOOD SCIENCE    Accepted: 28 September 2022

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Research Progress on Biological Activity and Delivery System of Resveratrol null FOOD SCIENCE    0, (): 0-0.   Abstract （445）      PDF（pc） （414KB）（227）       Knowledge map    Save Resveratrol is a natural polyphenol active ingredient mainly found in grapes, peanuts, polygonum cuspidatum and other plants. It has a variety of biological activities including antioxidant, antibacterial and anti-inflammatory, anti-cardiovascular disease and anti-tumor, and has been widely studied in the fields of food, medicine and daily chemical products. However, due to its unstable nature and poor water solubility, its application scope is limited. Therefore, it is a key research direction to improve its bioavailability by using transport system. In this paper, the physical and chemical properties and biological activities of resveratrol were summarized, and the transport systems of resveratrol in recent years were reviewed, and the existing problems of the transport systems were put forward, in order to provide reference for the development of the transport systems of resveratrol. Reference | Related Articles | Metrics

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Effect of Different Kinds of Lactic Acid Bacteria Fermentation on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Starch Processing Slurry Tai-Hua MU Meng-Mei MA FOOD SCIENCE    0, (): 0-0.   Abstract （438）      PDF（pc） （553KB）（236）       Knowledge map    Save In this study, sweet potato starch processing slurry was fermented using Lactobacillus plantarum (L.p), Lactobacillus bulgaricus (L.b), Streptococcus thermophilus (S.t), Pediococcus pentosus (P.p), Lactobacillus casei (L.c) and commercial Lactobacillus plantarum (SZ), respectively, and the Effects of the different lactic acid bacteria on nutritional and functional components (protein, ash, soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total acid, total sugar, lactic acid, short chain fatty acid, total polyphenol, and free amino acid) and sensory characteristics (electronic nose, electronic tongue, GC-MS, and sensory evaluation) of sweet potato starch processing slurry were compared. The results showed that after fermentation, the contents of protein, sugar, soluble dietary fiber, insoluble dietary fiber and total dietary fiber decreased significantly, while the ash content exhibited little change. All kinds of lactic acid bacteria showed excellent fermentation activity, e.g. pH of the slurry decreased from 6.62 to 3.67-3.88, total acid content increased from 0.29 g/100 ml to 2.88 69-3.67g/100ml, and contents of lactic acid and short chain fatty acids increased significantly. L.b and L.C fermentation significantly increased the total polyphenol content in the slurry by 31.30% and 30.18%, respectively. Also, 16 kinds of free amino acids were detected in the fermented slurry, of which the content of essential free amino acids increased significantly. The GC-MS profile showed that lactic acid bacteria fermentation could effectively improve the flavor substances and quality of sweet potato starch processing slurry, among them, slurry fermented by P.p、S.t, and SZ exhibited better overall acceptability. In conclusion, these findings can lay a theoretical support for the research and development of lactic acid bacteria-fermented beverage from sweet potato starch processing slurry. Reference | Related Articles | Metrics

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Research progress of 4D printing technology in food processing field null FOOD SCIENCE    0, (): 0-0.   Abstract （434）      PDF（pc） （1316KB）（160）       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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Separation, identification and the functionality of the components of bovine milk fat globule membrane Cong WANG FOOD SCIENCE    0, (): 0-0.   Abstract （376）      PDF（pc） （897KB）（320）       Knowledge map    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. Reference | Related Articles | Metrics

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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 Abstract （355）   HTML （86）    PDF（pc） （3008KB）（501）       Knowledge map    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. Related Articles | Metrics

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Effects of direct extrusion modification on the structure and nutritional properties of rice analogues Ke ZHANG WANG Shiguang SONG Yanyan LI Peigang WANG Bing FOOD SCIENCE    Accepted: 01 November 2022

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Effect of Acid Electrolyzed Water on Reactive Oxygen Species Metabolism of Harvested Longan Fruit during Storage Jun-Zheng Sun Yi-Hui CHEN FOOD SCIENCE    0, (): 0-0.   Abstract （297）      PDF（pc） （405KB）（198）       Knowledge map    Save AEW (acidic electrolyzed water, AEW) treatment is an advanced method for postharvest fresh-keeping. The effects of AEW treatment on reactive oxygen species (ROS) metabolism of longan fruit during postharvest storage were investigated. The results showed that compared with the control, AEW treatment could significantly increase the activity of antioxidant enzymes (e.g. ascorbate peroxidase, catalase, and superoxide dismutase), and maintain a high level of non-enzymatic antioxidant substances (e.g. glutathione and ascorbic acid content), and keep higher levels of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and reducing power of longan pulp during storage. In addition, AEW treatment could significantly reduce the production rate of O2-. and H2O2 content, thus effectively inhibited the increase of malondialdehyde content of longan pulp. Therefore, it can be inferred that AEW could enhance the storability of longan fruit, which may be related to the improvement of reactive oxygen species scavenging capacity of longan pulp during postharvest storage. Reference | Related Articles | Metrics

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Advance of the effect of β-nicotinamide single nucleotide on physiological function Tao Chen FOOD SCIENCE    0, (): 0-0.   Abstract （289）      PDF（pc） （641KB）（170）       Knowledge map    Save The overweight or obese population in sub-health status and the aging population in China are increasing year by year. The cellular level of nicotinamide adenine dinucleotide (NAD+) decreases dramatically with the process of aging and obesity. NAD+ is the key target of cellular energy metabolism, regulating cell function and delaying senescent process . Therefore, it has become a research highlight to improve physiological function and delay aging by supplementing NAD precursors. β-Nicotinamide mononucleotide (NMN) is an intermediate product of NAD+ metabolism in animals, and it is also the most direct and efficient NAD+ supplement precursor at present. However, NMN has complex effects on different organs in many aspects of physiological function, and the results of animal tests are not consistent with human tests , and the dosage has not been determined. This paper summarizes the recent results of NMN animal and human experiments, aiming to explore the effects, mechanisms, doses and adverse reactions of NMN supplementation on animal and human physiological functions, and provide ideas for future researches and application of NMN. Reference | Related Articles | Metrics

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Evaluation of Heavy Metal Pollution Status and Food Safety of Nine Offshore Fish Species ZHENG Ruisheng, WANG Qiaoyan, ZHANG Bingquan, LI Danping, ZOU Juqin, ZHENG Zongping FOOD SCIENCE    2022, 43 (14): 353-359.   DOI: 10.7506/spkx1002-6630-20210710-103 Abstract （289）   HTML （20）    PDF（pc） （2187KB）（78）       Knowledge map    Save The study aimed to investigate the status of heavy metal pollution of offshore fish and the health risk of heavy metals through consumption of offshore fish. The concentrations of plumbum (Pb), cadmium (Cd), chromium (Cr), total arsenic (As), inorganic As and total mercury (Hg) were determined in 6 tissues (head, tail, skin, bones, flesh and viscera) from 9 offshore fish species such as Decapterus macrosoma and Scomberomorus niphonius using inductively coupled plasma mass spectrometry (ICP-MS), liquid chromatography-atomic fluorescence spectrometry (LC-AFS) and atomic fluorescence spectrometry (AFS). The heavy metal pollution status of the 9 offshore fish species was estimated by calculating the pollution index and the target hazard coefficient index. The results showed that in 9 (16.67%) of the 54 groups of fish tissue samples, Cr levels exceeded the national standard limit (GB 2762-2017). In 7 (12.96%) of these groups, Cd levels exceeded the national standard limit. In 2 (3.70%) of these groups, Pb levels exceeded the national standard limit. In all groups, the concentrations of inorganic As and total Hg were lower than the national standard limits. For 7 (12.96%) of the 54 groups, heavy metal levels in fish viscera exceeded the national standard limit. For 3 (5.56%) of these groups, heavy metal levels in fish head and tail exceeded the national standard limit. Heavy metal levels in fish flesh did not exceed the standard limit for any of the groups. The single factor pollution index showed that the most serious pollution status occurred in Cr, followed in sequence by Cd and Pb, and the pollution levels of inorganic As and total Hg were the lowest. The highest comprehensive pollution index (3.877) was seen for the viscera of Sardina pilchardus suggesting a serious pollution level. The comprehensive pollution index for the viscera of D. macrosoma, S. niphonius, Pneumatophorus japonicus and Nemipterus virgatus was at the medium pollution level. The health risk indexes of single and multiple heavy metals in fish flesh from the 9 species were all less than 1, indicating that the heavy metal pollution in the viscera of offshore fish is more serious, but the fish flesh can be consumed safely. The results of this study will guide daily consumption of offshore fish and comprehensive development of by-products. Related Articles | Metrics

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Research progress on the formation mechanism and physiological function of D-amino acids in food Jiaoyan Ren FOOD SCIENCE    0, (): 0-0.   Abstract （284）      PDF（pc） （593KB）（45）       Knowledge map    Save Among 20 proteinogenic amino acids, 19 L-amino acids have their corresponding D-enantiomers except glycine. According to conventional theory L-amino acids are the main body involved in life activities, while the existence and physiological activity of D-amino acids in organisms have not been paid attention to. With the development of analytical technologies for chiral amino acids, a large number of D-amino acids and bioactive peptides containing D-amino acids have been found in various organisms, including mammals, plants, microorganisms and humans. D-amino acids possess unique physiological activities, mainly in neural signal transduction, hormone regulation, antibacterial, immune regulation and so on. Daily diet is an important source of D-amino acids for human, and the daily average amount of D-amino acids for human is about 100 mg. D-amino acids in food mainly origin from processing conditions such as fermentation, high temperature and certain pH, and a small amount comes from food raw materials. At present, emerging functional foods with D-amino acids as the main component have begun to appear in the market. D-amino acids hold great potential that deserves to be explored further. It is expected to become important materials for the development of new functional foods in the future. Reference | Related Articles | Metrics

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Study on the mechanism of HSPA6 effect on meat quality changes during post-slaughter maturation of Qinchuan beef 瑞明 LUO RuimingLUO FOOD SCIENCE    Accepted: 29 August 2022

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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 （272）   HTML （72）    PDF（pc） （4184KB）（277）       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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Research progress on flavor formation of artificial meat with soy protein Xiu-Qing ZHU Bin-Yang ZHANG Bing-YU SUN FOOD SCIENCE    0, (): 0-0.   Abstract （271）      PDF（pc） （828KB）（175）       Knowledge map    Save Plant based meat products are new bionic food with industry standards just determined in recent years, and tend to replace meat products in taste and flavor, among which plant based meat products with soybean protein as the main raw material are the most popular. Soy protein meat is a plant protein imitation meat product produced by extrusion technology of soy protein, which has similar taste and flavor to meat. Flavor and taste are important factors for whether protein meat can be accepted by consumers, among which flavor mainly determines the delicious degree of plant based meat. This paper first introduced the flavor sources of soy protein meat, then summarized the effects of different processing factors on flavor substances of soy protein meat, and discussed the retention mechanism of flavor substances of soy protein meat, in order to provide a basis for the research and development of soy protein meat flavor. Reference | Related Articles | Metrics

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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 Abstract （270）   HTML （37）    PDF（pc） （4077KB）（262）       Knowledge map    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. Related Articles | Metrics

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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 Abstract （267）   HTML （37）    PDF（pc） （2622KB）（237）       Knowledge map    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. 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 （266）   HTML （23）    PDF（pc） （6027KB）（127）       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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Exploring the Binding Mechanism of Soybean Protein-Baicalein Including Changes in Protein Conformation and Function Xin-Yue YAN Jinjie Yang Babich Olga li yang FOOD SCIENCE    0, (): 0-0.   Abstract （258）      PDF（pc） （980KB）（133）       Knowledge map    Save To explore the binding mechanism of β-conglycinin (7S)/glycinin (11S) in soybean protein components with baicalein, and to investigate the changes of the conformation and functional properties of the complex. Fourier transform infrared spectroscopy indicated that baicalein induced the transformation of β-sheets into α-helices and random coils. Intrinsic fluorescence spectra confirmed that the addition of baicalein made the 7S、11S structure tighter. The reaction of baicalein with the protein proceeded spontaneously and quenched the protein fluorescence in a static manner. The 7S、11S proteins bound to baicalein by hydrogen bonds and hydrophobic interactions, respectively. The affinity of baicalein to 11S was higher than that of 7S by molecular docking. Scanning electron microscopy showed the microstructure difference between 7S、11S and complex. In addition, the surface hydrophobicity of 7S、11S decreased and the thermal stability and other functional properties of complex were improved after combining with baicalein. Reference | Related Articles | Metrics