INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Beibei Zheng,Rui Liu,Jinyang Chang,Zhiyang Ren,Yafeng An,Tianxin Wang,Ye Zhang,Hao Wang
Emulsion gels were prepared by adding lard with different degrees of oxidation (0, 1, 2, 3, 4, and 5 h, 110 °C) to porcine myofibrillar proteins (MP). The findings demonstrated that changes in sulfhydryl content and carbonyl content reflected that oxidized lard induced the oxidation of MP. Compared with the control (CON), moderately oxidized lard (2 h) led to the unfolding of the protein structure, increased β-sheet content, and exposed hydrophobic groups. These modifications facilitated interactions between the protein and lard at the interface, enhancing the emulsifying properties of MPs. Furthermore, the moderate oxidation of lard (2 h) enhanced the organization of the gel structure and improved the gel performance of MPs, resulting in uniform water distribution. In contrast, the hardness and springiness of MP gel treated with excessively oxidized lard (5 h) were significantly reduced ( p < 0.05). The microstructure of MP gel also exhibited irregular aggregation, resulting in a decline in protein digestibility. In addition, lard oxidation (2 h) had a positive effect on maintaining gel stability during storage.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
ANALYTICAL SCIENCES
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2024
·Vol. 40
·期 7
·1289-1299
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IF 1.8
Gong Can,Lu Xiang-Ting,Zhang Shi-Ding,Xiao Kun,Xu Xu
Liquid chromatography‒mass spectrometry employing porous graphite carbon columns and an n-octane-isopropanol mobile phase was utilized for the separation of triacylglycerols (TAGs) in various edible oils, aiming to identify lard adulteration in soybean, corn, and sunflower seed oils. Experiments were conducted using a Hypercarb column (2.1 mm × 100 mm, 5 µm) and an n-octane-isopropanol (70:30, V/V) mobile phase at a flow rate of 0.25 mL· min −1 and a column temperature of 60 °C. Detection was achieved through atmospheric pressure chemical ionization-mass spectrometry. Analysis of diverse edible oil samples revealed that oils of the same type shared similar TAG compositions, while different types exhibited distinct TAG profiles. Distinct variations in triglyceride composition were observed across different edible oils. Based on liquid chromatography‒mass spectrometry analysis, the characteristic component 1-stearic acid-2-palmitic acid-3-oleic acid glyceride (SPO), which may also include PSO, was identified in lard through principal component analysis and orthogonal partial least squares discriminant analysis. This component served as a marker for detecting as low as 0.1% lard adulteration in soybean, corn, and sunflower seed oils. The technique offers a precise and effective approach for the identification of lard adulteration in these edible oils. Graphical abstract
研究领域:
食品科学
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分析化学
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DOI
PubMed
高影响因子
MOLECULES
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2022
·Vol. 27
·期 21
·7236
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IF 4.927
Yongkang Ye,Shengquan Dai,Hongyan Zhang,Shudong He,Wanwan Hu,Xiaodong Cao,Zhaojun Wei
In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluated. The analysis of fatty acids in lard with different treatments showed that ultrasound can generate more unsaturated fatty acids in the aqueous phase. The UV–Vis absorbances of UEL-MRPs, UN-MRPs, and MRPs obtained in an oil-in-water system (EL-MRPs) and MRPs obtained in an oil-free system (N-MRPs) at 294 and 420 nm indicated that ultrasound could increase the amount of Maillard reaction intermediates and melanoids in the final products of the Maillard reaction. This was in line with the result obtained from color change determination—that ultrasound can darken the resultant MRPs. Volatile analysis showed ultrasound can not only increase the number of volatile substances, but also greatly increase the composition of volatile substances in UEL-MRPs and UN-MRPs, especially the composition of those contributing to the flavor of the MRPs, such as oxygen-containing heterocycles, sulfur-containing compounds, and nitrogen-containing heterocycles. Descriptive sensory evaluation revealed that UN-MRPs and UEL-MRPs had the highest scores in total acceptance, ranking in the top two, and UEL-MRPs had the strongest meaty flavor among these four kinds of MRPs. Furthermore, the measurements of antioxidant activities, including DPPH radical-scavenging activity, hydroxyl radical scavenging ability, and ferric ion reducing antioxidant power, were conducted, showing that UN-MRPs exhibited the highest antioxidant activity among all the MRPs.Keywords:Maillard reaction;ultrasound;hydrolyzed soybean meal;oxidized lard
研究领域:
食品科学
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化学工程
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农业化学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2025
·Vol. 90
·期 9
·e70520
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IF 3.4
Ran Feng,Xin-Yue Liu,Bao-Cai Xu,Bao Zhang
This study aims to evaluate the use of the emulsion gel stabilized by konjac glucomannan (KGM) as a substitute for pork fat and investigates its effects on the quality attributes of meat patties. The substitution resulted in enhanced visual presentation and a more intricate protein network structure, while reducing the cooking loss of the meat patties. Notably, the textural properties of the patties remained unaffected with fat substitution levels ranging from 0% to 80%. The cooking loss of fat-substituted patties showed a reduction of up to 44% compared with the control group. Besides, the water mobility was also impeded by the emulsion gel addition, which further influenced the meat quality, such as storage stability. The storage test showed that the peroxide value and malondialdehyde value of the meat patties with emulsion gel were lower than the control group, and decreased with the increased substitution ratio, indicating that the emulsion gel slowed down the lipid oxidation rate of meat patties. This work confirmed the potential and positive impact of substituting animal fat with KGM-stabilized emulsion gel.
研究领域:
食品科学
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食品化学
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肉类技术
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高分子科学
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胶体科学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Ruiling Li,Hui Xue,Binghong Gao,Huilan Liu,Tianfeng Han,Xiaobo Hu,Yonggang Tu,Yan Zhao
This study investigated the effects and mechanisms of different types (lard, butter, and sunflower oil) and levels (6.43, 13, and 26.29 mL/L) of emulsified lipids on the physicochemical properties of heat-induced duck egg white gels (EWG). At 26.29 mL/L addition, the hardness of sunflower oil−egg white composite gel (S-EWG) was 8.4 N, which was significantly lower than that 11.4 N of lard−egg white composite gel (L-EWG) and 10.3 N of butter−egg white composite gel (B-EWG) ( p < 0.05). In addition, L-EWG and B-EWG had higher water holding capacity (WHC), and surface hydrophobicity, as well as a more compact microstructure and lower spin−spin relaxation time ( T 2 ) and free sulfhydryl content than S-EWG. As the lipid content increased, T 2 decreased, free sulfhydryl content (lipid-groups and NEM-groups) decreased, and surface hydrophobicity increased for all three composite gels. These results collectively indicated that compared with emulsified sunflower oil, the emulsified lard and butter promoted the exposure of hydrophobic regions, hydrophilic polar groups, and sulfhydryl groups within the EWG molecules, thereby enhancing the hydrophobic interactions and crosslinking via disulfide bond formation (between gel proteins, between interfacial film and gel proteins) within the gels. Therefore, L-EWG and B-EWG exhibited higher hardness and WHC than S-EWG.
研究领域:
食品科学
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化学
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生物物理学
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2441
·
IF 5.1
Erlin Zhai,Jing Zhang,Jiancai Zhu,Rujuan Zhou,Yunwei Niu,Zuobing Xiao
Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain unclear. This study explores the flavor formation mechanism of lard by comparing its texture and aroma at two preparation temperatures, 130 °C and 100 °C. We identified a total of 256 and 253 lipids at these temperatures, respectively, with triacylglycerols (TGs) and diacylglycerols (DGs) being the predominant lipid species. An HS-GC-IMS analysis detected 67 volatile compounds, predominantly aldehydes, acids, and alcohols. A subsequent Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 49 discriminatory lipids and 20 differential volatiles. A correlation analysis showed a positive relationship between aldehydes and unsaturated triglycerides in lard, with TG (16:1-16:1-18:0), TG (17:2-18:1-18:1), TG (16:1-17:1-18:1), and TG (18:1-18:1-20:1) identified as characteristic markers at both temperatures. Furthermore, there was a positive correlation between ketones and alcohols and phospholipids and sphingolipids containing unsaturated fatty acid chains. TGs and glycerophospholipids (GPs), rich in polyunsaturated fatty acids, are likely key precursors driving the formation of distinct flavors during lard processing. This study elucidates the mechanistic interactions between lipids and volatile organic compounds, providing a framework for optimizing lard processing protocols and flavor modulation.
研究领域:
食品化学
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脂质科学
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风味化学
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分析化学
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食品加工
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）