LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Wei Zhang,Yang Xiao,Ruijie Deng,Ying Wang,Yong Qiu,Qiyao Sun,Aimin Luo
Chinese Baijiu is a traditional distilled spirit that is consumed abundantly in China and around the world. Aging would dramatically increase the flavor of Baijiu, and famous Baijiu usually needs the long storage time for aging. Therefore, artificial aging that could accelerate the flavor improvement is in high demand. In this study, an electric-field treatment device was developed for the electric-field aging of the liquor. We used three types of strong-flavor crude Baijiu from different manufacturers in Sichuan as samples for electric-field aging. The total acids and esters, volatile flavor components, and sensory evaluation of the Baijiu samples before and after treatment were determined. It was found that the total acids and total esters of the Baijiu samples decreased and increased, respectively, with aging. The composition of volatile components changed after the aging treatment, and the volatile flavor components associated with the changes in the quality of Baijiu were analyzed. Combined with the sensory evaluation results, it was concluded that the quality of the treated Baijiu was significantly improved via electric-field aging. The result showed that electric-field aging can be an effective way to improve the flavor of Baijiu.
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 Food Measurement and Characterization
·
2021
·Vol. 15
·期 6
·5345-5359
·
IF 2.431
Zhang Mingjun,Chen Yu,Wei Qunshu,Li Jianbin
The effect of applying an electrostatic field treatment to rum and its underlying reaction mechanism based upon a model system were investigated in this study. A field intensity of 1 kV·cm −1 and processing time of 30 min were the optimal treatment conditions, the content of (desirable) ester was increased to 219.57 ± 4.61 μg·mL −1 , and the content of (undesirable) fusel oil was decreased to 643.37 ± 15.26 μg·mL −1 , compared with the control (208.42 ± 2.31 μg·mL −1 and 707.04 ± 2.21 μg·mL −1 , respectively). In addition, Odorant Activity Value (OAV) analysis showed that there were 15 main flavor components (OAV > 1) in rum, and the concentrations of 13 flavor components were increased after 1 kV·cm −1 electrostatic field treatment, indicating that the flavor quality of rum was improved. When the electrostatic field intensity was 0.5, 1, and 2 kV·cm −1 , the rate constant (k) of the esterification reaction increased in the ethanol-acetic acid model system, and the activation energy decreased from 47.7 kJ·mol −1 to 46.1, 40.6 and 38.6 kJ·mol −1 , respectively. This showed that the electrostatic field treatment was helpful to the esterification reaction in the rum simulation system. 1 H NMR results showed that δET-OH, δH-OH, δCH 3 , and δCH 3 in the ethanol–water model system were all increased when the electrostatic field strength was 0.5, 1, 2, and 4, respectively. This showed that the electrostatic field treatment promoted the hydrogen bond association between ethanol and water molecules in the rum simulation system. Therefore, the maturation process in rum was accelerated and the quality of the rum was improved by electrostatic field treatment.
研究领域:
食品科学
·
化学工程
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 1
·148
·
IF 4.7
Xinyue Zhang,Zhanrong Li,Xiaojiao Zheng,Wenjun Wen,Xiaowen Wang
The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI (p< 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.Keywords:pulsed electric field treatment;quinoa protein isolate;structural and functional properties
研究领域:
食品科学
·
蛋白质工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Qian Li,Tingyu Song,Yongxin Yu,Yiping Ren,Jian-Ya Qian
Alternating current (ACEF), direct current (DCEF) and pulsed (PEF) electric field (EF) were applied for adzuki bean protein (ABP) pretreatment to prepare substitutes of steamed egg custard. Emulsion gels of EF pretreated ABP dispersions with flaxseed oil were mediated by transglutaminase (TGase). The emulsion particle size and the oil droplet size increased with the oil portion. PEF and ACEF pretreatment significantly reduced the number of large droplets. With the increase of oil portion, the infrared spectra at 2854 and 1747 cm −1 changed significantly and a new peak emerged in amide A zone. Three EF pretreatments all increased the β-sheets of ABP, ACEF pretreatment led to the random coils slightly higher than DCEF and PEF. DCEF pretreatment increased the α-helices significantly higher than ACEF and PEF. The EF pretreatments improved the emulsion gel texture in gel strength, hardness, and chewiness, and water holding capacity (WHC). The largest apparent viscosity and energy storage modulus were obtained in DCEF pretreatment and larger than PEF and ACEF pretreatments. The 0.15 % curcumin and 0.10 % β-carotene pigmentation of ABP-flaxseed oil emulsion gel gave the smallest difference in colour, and higher WHC, close springiness, slightly lower chewiness, and gel strength, compared with the real steamed chicken egg custard control.
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
Innovative Food Science & Emerging Technologies
·
2022
·
IF 7.104
Yinli Li,Shuyu Zhang,Zhijie Bao,Na Sun,Sngyi Lin
This study used alcalase derived from Bacillus licheniformis as the research object. We revealed the mechanism by which pulsed electric field (PEF) treatment increases alcalase activity. Alcalase is widely used in the food and brewing industries. The results showed that alcalase activity was increased by 11.26%, α-helix structure was reduced by 18.80%, and the number of hydrogen bonds in the molecule also was decreased from 309 to 305 at 10 kV/cm, which showed that the partial unfolding of the secondary structure was an important factor leading to an increase in alcalase activity. In contrast, fluorescence intensity and ζ-potential were reduced by 61.28% and 17.99%, respectively, and the binding energy between alcalase and casein in molecular docking increased by 15.07%, indicating that the tertiary structure was also a key factor in improving activity. Furthermore, molecular docking technology intuitively reflects that PEF treatment increased alcalase activity.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）