Foods
·
2024
·Vol. 13
·期 9
·1386
·
IF 4.7
Li-Hao Wang,Wen-Hui Qu,Ya-Nan Xu,Song-Gang Xia,Qian-Qian Xue,Xiao-Ming Jiang,Hong-Ying Liu,Chang-Hu Xue,Yun-Qi Wen
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms includingCorynebacterium glutamicum,Corynebacterium ammoniagenes, andLactiplantibacillus plantarumfor secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated withC. glutamicumaccumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. TheC. ammoniagenesgroup andL. plantarumgroup were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7%w/vNaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
Food Biophysics
·
2022
·Vol. 18
·期 1
·71-81
·
IF 3.34
Qi Yue,Xu Xinglian,Dong Hualin,Yang Zongyun,Wang Peng
In this study, carnosine (0‒0.20%, w/v) was introduced to improve the dispersibility of myosin under a low-salt condition (0.1 M NaCl). The underlying dispersion mechanism was investigated. Carnosine has positive effects on the dispersibility of myosin, as evidenced by the significantly improved solubility and turbidity. After the addition of carnosine, the average particle size in each sample remarkably decreased, and the mole mass of the aggregates decreased from 6.74 × 10 7 g/mol to 4.00 × 10 7 g/mol as the carnosine increased from 0.10 to 0.20%. Changes in protein secondary structure, ζ-potential, and ITC (Isothermal titration calorimetry) results indicated that electrostatic interaction is the main force between myosin and carnosine. Moreover, carnosine may hinder the formation of large aggregates by affecting the structure and charge distribution of the myosin tail when carnosine was ≤ 0.10%. However, excess carnosine (˃ 0.10%) had a negative effect on the long-term stability of the protein solution. Turbiscan stability index, visual appearance, and hydrophobicity analyses showed that the instability of the system was possibly due to increase in the hydrophobicity of myosin head after excess carnosine was applied. Our research may contribute to the improvement of the functional properties of myosin under low-salt condition and regulation of protein behavior. Graphical Abstract
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
ACS Omega
·
2024
·
IF 3.7
Pingtian Fan,Yuetian Liu,Yuting He,Yuanping Hu,Leihui Chao,Yapeng Wang,Lang Liu,Jingpeng Li
Currently, research surrounding low-salinity water flooding predominantly focuses on medium- to high-permeability sandstone reservoirs. Nevertheless, further investigation is necessary to implement this technique with regard to tight sandstone reservoirs. The present study comprises a series of experiments conducted on the crude oil and core of the Ordos Chang 6 reservoir to investigate the influence of ionic composition on low-salinity water flooding in tight oil reservoirs. The change in wettability on the rock surface was analyzed by using the contact angle experiment. The change in recovery rate was analyzed using a core displacement experiment. The reaction between rock fluids was analyzed using an ion chromatography experiment. Additionally, a nuclear magnetic resonance (NMR) experiment was used to analyze the mobilization law of crude oil and the change in wettability on the scale of the rock core. This led to a comprehensive discussion of the law and mechanism of enhancing the recovery rate via low-salinity water flooding from various perspectives. Experiments show that low-salinity water flooding is an effective technique for enhancing recovery in tight sandstone reservoirs. Altering the ionic composition of injected water can improve the water wettability of the rock surface and enhance recovery. Decreasing the mass concentration of Ca2+ or increasing the mass concentration of SO42– can prompt the ion-exchange reaction on the rock surface and detachment of polar components from the surface. Consequently, the wettability of the rock surface strengthens, augmenting the recovery process. Nuclear magnetic resonance experiments evidence that low-salinity water injection, with ion adjustment, significantly alters the interactions between the rock and fluid in tight sandstone reservoirs. As a result, the T2 signal amplitude decreases significantly, residual oil saturation reduces considerably, and the hydrophilic nature of the rock surface increases.
研究领域:
石油工程
·
地质学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MEAT SCIENCE
·
2024
·
IF 5.7
Rui Li,Xiaoqi Li,Chen Wang,Guiming Zhang,Yabin Niu,Fashan Wei,Lin Chen,Xianchao Feng
Excessive salt intake is associated with increased risks of cardiovascular disease, while directly reducing salt content significantly decreased the quality of meat. The objective of this study was to investigate the synergistic effects of sodium tripolyphosphate (STP) and ultrasound treatment on the gel properties of MP under low-salt conditions (0.3 M NaCl). The results of FTIR spectra showed that P 3 O 10 5− group of STP bound to -NH 2 or -OH group of MP form C-N-P or C-O-P bond, indicating the STP was successfully introduced to MP. The addition of STP significantly increased the absolute value of Zeta-potential, suggesting that the presence of STP increased the electrostatic interaction of MP-MP. Importantly, STP combined with ultrasound treatment under low salt condition (STP-U 0.3 ) significantly increased solubility and decreased particle size of MP. Besides, STP-U 0.3 treatment also promoted the exposure of hydrophobic groups and improved the rheological behavior of MP, resulting in the highest gel strength (37.78 ± 0.71 g) and the lowest cooking loss (26.73 ± 0.90 %) especially in 10 mM STP combined 100 W ultrasound treatment. These results corresponded by the gradually increases of α -helix content and the decrease of tryptophan fluorescence intensity. Furthermore, results of SEM illustrated that STP-U 0.3 treatment contributed to formation of more homogeneous and dense gel network of MP gel. The above results displayed that the STP-U treatment under 0.3 M NaCl resulted in an equivalent effect to control group of 0.6 M NaCl, indicating that the combined application of STP and ultrasound has a promising potential in the low-salt meat processing industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Jiale Chai,Xinglian Xu,Xue Zhao
Polysaccharide modification of myofibrillar protein (MP) is conceived as an effective solubilization strategy in low/free-salt media. This study investigated the effect of the non-covalent interactions of neutral (guar gum, konjac glucomannan), sulfated (κ-carrageenan, ι-carrageenan), and carboxylated (sodium alginate, carboxymethylcellulose) polysaccharides on the structure-solubility relationship of MP. The results showed that highly charged anionic polysaccharides were more effective in enhancing the solubility by the destruction of the electrostatic balance of the myosin rods, which impeded the formation of MP filaments, rather than manipulating system viscosity. In the presence of ι-carrageenan and carboxymethylcellulose, the highest solubility of MP was obtained, increasing from 15.23% to 44.16% and 45.36%, respectively. Meanwhile, anionic polysaccharides promoted the stable secondary conformation with a high α-helix content at the more folded state. FTIR suggested that electrostatic interaction and hydrogen bonds were the mainly non-covalent binding modes in the MP/anionic polysaccharide complexes. The electrostatic repulsion of anionic polysaccharides-coated MP molecules was significantly increased leading to high stability in the salt-free solution. The entanglement of polysaccharides induced the increase of protein surface hydrophilicity and shielded the sulfhydryl and hydrophobic groups reducing the protein self-aggregation, which might improve the affinity between the complexes and water molecules. The study gives important insights into the application of polysaccharides in novel low-salt meat products, which is conducive to driving the development of meat protein-based beverage/fluid food.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
ENERGY & FUELS
·
2024
·
IF 5.2
Xuening WANG,Long HE,Peng XUE,Yachao FENG,Yan HUANG,Xuefeng WANG
In recent years, low-salinity waterflooding and nanofluid flooding have been regarded as the new technologies for enhanced oil recovery and research (EOR). Research on the mechanisms behind the improvement in the recovery rate has garnered significant attention. However, little attention has been given to the mechanism of low-salinity water within the high-salinity range and the synergistic mechanism between low-salinity water and nanoparticles. In the salinity range of 0–22,0,000 mg/L, the interfacial properties of different concentrations of Na+, Mg2+, Ca2+, and SO42– were investigated. The following conclusions were drawn: interfacial tension (IFT) gradually decreased at elevated temperatures, reaching a minimum value of 14.9 mN/m for 2000 mg/L low-salinity water at 60 °C. The contact angle decreased significantly at increased temperatures, reaching a minimum value of 64.8° for the contact angle of 2000 mg/L low-salinity water at 60 °C, indicating water-wet wettability. Electrostatic repulsion was the highest for 5000 mg/L low-salinity water, with a zeta potential value of −12.56 mV. Furthermore, Na+ significantly affected IFT and zeta potential values at low concentrations, while Ca2+ exhibited a more significant effect on wettability at low concentrations. Additionally, when utilizing 2000 mg/L low-salinity water as the dispersion medium for ZrO2 nanoparticles, increasing the particle concentration negatively impacted the stability of the nanofluid. As the temperature increased, IFT decreased, reaching a minimum value of 14.27 mN/m at a concentration of 0.01 wt % at 60 °C. Similarly, as the temperature increased, the contact angle decreased, with nanofluids at a concentration of 0.014 wt %, exhibiting the lowest contact angle of 51° at 60 °C, indicating increased water-wet wettability of the rock surface. This study offered a fundamental understanding of interfacial phenomena involving low-salinity water and nanoparticles, indicating their potential for EOR technology.
研究领域:
石油工程
·
材料科学
·
表面化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xiaoli Gong,Qiuyan Zhang,Na Zhang,Yuhao Zhang,Yu Fu
Long-term consumption of high-salt diets can lead to an increased risk of cardiovascular diseases. γ-Glutamyl peptides (GGP) display a taste-enhancing effect, which contributes to salt reduction. However, preparation of GGP in a sustainable fashion is challenging. Morchella esculenta stipe is a byproduct abundant in Glu/Gln, serving as a potential precursor of GGP. In this study, Morchella esculenta stipe was employed to prepare GGP by transpeptidation reaction. The reaction conditions were optimized, and their taste-enhancing effects were evaluated by sensory and electronic tongue analyses. Several novel GGP were identified by LC-MS/MS, and their binding modes with CaSR were analyzed by molecular docking. It was found that the optimal conditions were enzymatic hydrolysis for 5 h, transpeptidation time for 2 h, and enzyme of 12 U/g. GGP displayed a significant taste-enhancing effect based on sensory and electronic tongue analyses. Several novel di-, tri-, and oligo-GGPs were found. Molecular docking revealed that GGP can bind to CaSR through hydrogen bonds and hydrophobic interaction to enhance taste perception. Overall, this study highlights the potential of utilizing Morchella esculenta stipes as a sustainable source of γ-glutamyl peptides, which effectively enhance salt and umami taste perception and may contribute to salt reduction without compromising the taste.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 46
·26676-26684
·
IF 3.049
Qinghao Wu,Dawei Liang,Xiumei Ma,Shanfu Lu,Yan Xiang
Capacitive deionization (CDI) is a novel low-energy green desalination technology that has attracted much attention in recent years, especially for the desalination of low salinity water. One of the key issues in CDI is the electrode materials, and many efforts have been devoted to developing materials with high specific surface areas, appropriate pore distributions, and good electronic conductivity, in order to obtain a high salt adsorption capacity. In this study, chitosan was selected as a precursor for the preparation of high-performance chitosan-based activated carbon (CTS-AC) for use in CDI electrodes via pyrolysis and KOH activation. The results show that CTS-AC800 (activated at 800 °C) has the largest BET specific surface area (2727 m2 g−1), and exhibits an appropriate pore size distribution (<10 nm), nitrogen doping (2.0%) and good electronic conductivity (2.09 S cm−1). The CDI performance results show that the CTS-AC800 electrode has a saturated salt adsorption capacity of 14.12 mg g−1 in a 500 mg L−1 NaCl solution and retains 95% capacity after 150 adsorption–desorption cycles. Thus, chitosan is a promising, sustainable precursor for CDI electrode materials.
研究领域:
材料科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
·
2018
·
IF 1.684
Shiwei Xie,Dan Wei,Peng Yin,Lu Zheng,Tianyu Guo,Yongjian Liu,Lixia Tian,Jin Niu
An 8-week feeding trial was conducted to evaluate the effect of fish-meal replacement on growth performance, protein synthesis and immune response of juvenile Pacific white shrimp, Litopenaeus vannamei reared at low salinity (7‰). Five isonitrogenous and isolipidic diets were formulated to contain graded levels (25, 20, 15, 10 and 5%) of fish-meal. High quality alternative solutions were performed, crystalline amino acids, phytase, mannan oligosaccharides and some micro-nutrients were supplemented in the low fish-meal diets. Each diet was randomly assigned to triplicate tanks, each tank with 30 shrimp (mean weight 0.3 g), the shrimp were fed 3 times a day. Weight gain and survival were decreased with the decreasing dietary fish meal levels. When dietary fish-meal decreased, the gene expression of TOR, Raptor and eIF4E2 in hepatopancreas were decreased with the decreasing fish meal levels, eIF4E2 in intestine was decreased while 4E-BP was increased with the decreasing fish meal levels. The mRNA level of SOD in hepatopancreas decreased, and the expression of GPx and CAT increased with the decreasing FM levels. The Toll pathway was affected by dietary FM levels, the expression of Toll2, TNFSF, MyD88, Rho and p38 in intestine were increased with the decreasing FM levels. The results indicated that at low salinity condition, fish meal level lower than 15% would inhibit the protein synthesis and harm to the health of shrimp.
研究领域:
水产养殖
·
分子生物学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuanxiu Liu,Tong Shi,Xiyue Cao,Xin Wang,Mengzhe Li,Chenya Lu,Xiaoli Zhang,Ying Tian,Li Yuan,Wengang Jin,Ruichang Gao
This study explored the influences of L-Arg in the ion migration and the quality of low-salt fish balls (L, 0.3 % NaCl). L-Arg significantly increased the weight gain and expansion rate of L by 18.33 % and 13.47 %. Water-holding capacity decreased from the internal to the external part of fish balls, consistent with the looser microstructure. Inductively coupled plasma-mass spectrometry (ICP-MS) revealed that L-Arg promoted Na + migration at setting ( P < 0.05), decreased the internal concentration from 34.38 to 30.37 mg/L and increased the external one from 25.78 to 29.80 mg/L ( P < 0.05). Conversely, Cl − concentration was decreased at setting and improved after the two-stage heating ( P < 0.05), indicating the suppressed Cl − migration. The partial replacement of Na + by L-Arg facilitated the protein unfolding, formation of disulfide bonds and exposure of tryptophan residues. This study enriched the mechanisms of salt reduction and quality maintenance for surimi products regarding ion migration.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Zhenzhen Yu,Mingzhen Liu,Ju Xu,Xiankang Fan,Wei Wang,Yangying Sun,Daodong Pan
Air-dried chicken is well-known for its savory flavor, high nutritional value, and especially its abundance of umami components. Conventional techniques for detecting umami peptides are inefficient and require a lot of time and effort, which is not sufficient for current needs. This paper presents a novel approach for efficiently screening umami peptides using advanced techniques such as peptidomics and virtual screening. The methods employed include mass spectrometry, iUmami-SCM, UMPred-FRL, Umami-MRNN, PeptideRanker, and ToxinPred. This strategy was later confirmed through sensory evaluation and electronic tongue analysis. The results of our study identified six umami peptides in low-salt air-dried chicken: LPTPR, WPDA, ADGDF, WGDE, WDDM, and ALMM. The peptides displayed umami thresholds ranging from 0.45 to 1.68 mmol/L, with LPTPR being the most prominent. The results of molecular docking experiments suggest that hydrogen bonding is the main contact force between umami peptides and their receptors. The essential amino acid residues Tyr, Ser, Asn, His, and Glu in the umami receptors T1R1/T1R3 were determined to be critical for the binding of peptides to the receptors. The six peptides were also analyzed for thermal stability, and the results showed that different fresh taste peptides had different thermal stability at different temperatures. This study is strategically important for the effective and quick identification of umami peptides, which are key factors in the umami taste found in food and sauces.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Physical Chemistry C
·
2011
·
IF 4.524
Zhuo Ao,Guangming Liu,Guangzhao Zhang
We have investigated the ion specificity at low salt concentrations in view of surface force by use of total internal reflection microscopy (TIRM). The polystyrene (PS) particle−glass slide interaction potential energies in different salt solutions have been measured as a function of the concentration of each salt, and the separation distance (hm) corresponding to the minimum potential energy as well as the Debye length (κ−1) are obtained from the potential profiles. In the case of cation specificity, a V-shaped cation series is observed in terms of hm, which is attributed to the difference in the direct interactions between the cations and the sulfate groups on the particle surface on the basis of the law of matching water affinities. The cation specificity of κ−1 indicates that the effective double layer thickness increases with the effective size of hydrated counterions. In the case of anion specificity, the anion sequence in terms of hm also exhibits a V-shaped series due to the accumulation or exclusion of anions near the particle surface. Moreover, the anion specificity of κ−1 is more complex than the cation specificity because the distribution of anions in the electrical double layer is influenced by both the anion−surface and anion−cation interactions.
研究领域:
物理化学
·
界面科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）