MOLECULES
·
2023
·Vol. 28
·期 19
·6791
·
IF 4.6
Chunfang Wu,Yangyang Liu,Yanxiao Hu,Ming Ding,Xiang Cui,Yixin Liu,Peng Liu,Hongbin Zhang,Yuliang Yang,Hongdong Zhang
Invaluable paper relics that embody a rich traditional culture have suffered damage, requiring urgent restoration. In this context, the utilization of soymilk as a sizing agent holds great significance and reverence. This study investigates the use of soymilk as a sizing agent for Xuan paper and evaluates its effects on various properties and the long-term behavior of the paper. The findings reveal that the application of soymilk as a sizing agent for Xuan paper imparts distinct properties, including hydrophobicity, improved mechanical properties, and unique chromaticity. These characteristics—arising from the papillae on the surface of the Xuan paper, the protein folding of the soy protein, and hydrogen-bonding interactions between the soy protein and paper fibers—play a crucial role in shaping the paper’s unique attributes. From a physicochemical perspective, the aging process leads to multiple changes in paper properties. These changes include acidification, which refers to a decrease in pH, as well as a decline in mechanical strength, an increase in chromaticity, and a decrease in the degree of polymerization (DP) of the paper. The Ekenstam equation is employed to predict the lifespan of the paper, showing longer lifespans for Sheng Xuan paper and a negative correlation between soymilk concentration and lifespan in soymilk-sized paper. Our work provides valuable insights for the preservation and maintenance of paper, highlighting the potential benefits and challenges of using soymilk for surface sizing.Keywords:surface sizing;soymilk;Xuan paper;lifespan;potential mechanism
研究领域:
文物保护
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2017
·
IF 1.427
Hansong Yu,Ruixue Liu,Yaohui Hu,Baojun Xu
The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, trans-2-nonenal, 1-octen-3-ol, trans,trans-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans,trans-2,4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
PROCESS BIOCHEMISTRY
·
2021
·
IF 3.757
Lei Du,Kum-Song Ro,Yiji Zhang,Ya-Jie Tang,Wanbang Li,Jingli Xie,Dongzhi Wei
The capability of Lactiplantibacillus plantarum X7021, which was isolated from the stinky tofu brine and completely sequenced, in soymilk fermentation was evaluated based on the study of growth, acidification, viscosity generation, purine ingestion and soy isoflavones glycosides bioconversion, as well as the volatile compounds production of the strain during soymilk fermentation. The yoghurt starter culture was used as a comparison and co-starter. Rapid growth of the strain increasing from 7.0–8.7 lg CFU/mL and pH dropping from 6.6 to 5.3 happened during the first 8 h, accompanying with the viscosity of soymilk raised to 1391 mPa⋅s. Three major purines, guanine, hypoxanthine and xanthine, in soymilk were significantly decreased 38.8 %, 26.1 % and 65.3 % respectively, due to the abundant purine permease systems of the strain. Furthermore, total isoflavones were reduced (147.6 mg/L → 57.1 mg/L) with an increase of aglycone contents and the percentage composition of aglycone increased from 2.7 %–67.5 % after fermentation. Thirty-three volatile compounds were detected in the fermented soymilk versus 12 volatile compounds in soymilk. L. plantarum X7021 displayed higher degradation of the main beany flavor compounds, hexanal, 1-octen-3-ol and 2-pentyl furan than yoghurt starter. Besides, significant increase of volatile compounds, acetate, acetoin and 2,3-butanedione were observed because of the complete pyruvate metabolic pathway of the strain.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Weilin Liu,Hanghang Lou,Christos Ritzoulis,Xiaoze Chen,Ping Shen,Yujie Lu,Kunrong Wu,Lu Dong,Hanyue Zhu,Jianzhong Han
This is a study of microstructure changes and Soybean milk colloidal particles degradation during in vitro digestion. Soybean milk passed through the digestion stages of the Infogest protocol, while its colloidal particles were examined in terms of size decrease/free surface evolution kinetics and of surface charge. Colloidal protein break-down was determined in relation to the digestion stage, and the shape and structure of the soybean milk particles were monitored with confocal microscopy. Gastric digestion significantly influenced the soybean milk particles, increasing the particle size and decreasing absolute surface charge, hydrolyzing protein and accumulating aminoacids. Similar breakdown was not observed in the absence of pepsin, so the protein break-down can be primarily attributed to pepsin-induced hydrolysis. Correlation of the aminoacids release kinetics with the changes in surface area of the soybean milk proteins showed a direct relation between aminoacids release and solid-water interface formation. A sequence of events can be proposed where proteins are exposed and hydrolyzed throughout the simulated gastrointestinal tract as new interface (substrate) is created in the soybean milk colloidal systems.
研究领域:
食品科学
·
生物物理学
·
营养学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hao Luo,Yihong Bao,Ping Zhu
Well-defined compositional assemblies of plant-based yogurt are of fast-growing awareness for world population concerning environmental sustainability, economic burdens and health risks. Soybean is an attractive candidate for plant yogurt, suffering from poor flavor, limited nutrition, and undesired allergens to offer healthy-functional segments. Herein, we deciphered a novel lycopene-soy yogurt by efficient two-stage fermentation of engineered B. subtilis and LAB. The fortified sogurt was ensured with redundant lycopene of 22.67 ± 2.95 mg/g DCW by engineered B. subtilis and enriched soy isoflavone from synergistic effects of engineered B. subtilis and LAB, possessing strong antioxidant capacity for upgrading functionality. Moreover, the desired pH, accelerated protein hydrolysis, enhanced amino acid availability, and expected sensory attributes cooperatively conferred lycopene-soy yogurt as healthy functional food. High potential is firstly ascribed to sequential dual culture of engineered B. subtilis and LAB in lycopene-soy yogurt, in which flavorful, hypoallergenic and antioxidative ingredients enabled functionalities for plant-based yogurt.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 7
·2796-2806
·
IF 3.9
Xinyue Xu,Huaitian Cui,Jiaxin Xu,Zhiheng Yuan,Jun Li,Lina Yang,Shengnan Wang,He Liu,Danshi Zhu
In this study, the commercial bacteria Danisco and Bifidobacterium lactis were used to ferment soy yogurt, and then the quality of yogurt and the number of active probiotics in yogurt during storage were investigated. The results showed that the total number of viable bacteria in soy yogurt increased first and then decreased, but all of them met the standard for the number of viable bacteria in probiotic foods. The content of protein, lipid, and total sugar in soy yogurt decreased gradually with the extension of storage time. The texture, water holding capacity, and rheological properties of soy yogurt were improved within 0–10 days, and there was no significant change after 15 days. However, brightness and whiteness of yogurt were significantly reduced. Based on realizing the reuse of soy whey, this study provided a theoretical basis for the research of the shelf life of soy yogurt. Practical Application This study developed a soy yogurt with good quality and provided a theoretical basis for the study of the shelf life of soy yogurt. In addition, some technical support was provided for the reuse of soy whey.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHEMICAL RESEARCH
·
2020
·
IF 0.593
Yan Qiao,Hongchao Geng,Ning Jiang,Xingqi Zhu,Chenyi Li,Qingyun Cai
Upconversion nanoparticles, Yb,Tm,Fe-doped NaYF4 nanoparticles, are synthesized and modified with polymyxin B for the selective detection of Gram-negative bacteria. Polymyxin B, a cyclic cationic antimicrobial peptide which can specifically bind to the lipopolysaccharides of cell wall of Gram-negative bacteria, such as Escherichia coli, is used to target and bind Gram-negative bacteria. The bacteria are then quantified by measuring the fluorescence intensity of the upconversion nanoparticle–bacteria complexes at 801 nm under 980 nm excitation. A limit of detection of 36 CFU/mL is achieved in the detection of Escherichia coli, and Escherichia coli in soybean milk is successfully detected. The limited autofluorescence and photobleaching properties of the upconversion nanoparticles make the proposed method useful for in vivo fluorescence imaging of Gram-negative bacteria.
研究领域:
纳米技术
·
生物医学工程
·
分析化学
·
微生物学
✓ 已验证
DOI
高影响因子
PROCESS BIOCHEMISTRY
·
2019
·
IF 2.883
Yafan Liu,Yiji Zhang,Kum-Song Ro,Honglin Li,Lixin Wang,Jingli Xie,Dongzhi Wei
Lactobacillus curieae CCTCC M2011381 is a novel strain isolated from stinky tofu brine. In order to evaluate the potential of the strain in fermenting plant foodstuff and possible bioactivity produced in fermentation, the growth of the strain in soymilk, soy protein isolate and ginkgo nut beverages was studied firstly. Cell counts of the strain could increase 4 log CFU/mL after 20 h of growth in all materials. The scavenging ratio of diphenyl picryl hydrazinyl radical was improved by the fermentation due to total flavonoids content increase, peptides formation, and efficient transformation of soy isoflavone glycoside to aglycone. Meanwhile, the fermentation significantly enhanced the inhibitions of 3-hydroxy-3-methylglutaryl-coenzyme A reductase of all the three materials. The highest inhibition of 67.2% was achieved by the fermented ginkgo nut beverage. The fermentation also significantly raise the inhibition of angiotensin I converting enzyme of soy protein isolate and ginkgo nut beverages. Finally, the strain was verified survival in mice gastrointestinal tract within all the fermented matrices. The highest cell count, 5.14 log CFU/g faeces, was detected at 5 d after the gavage of fermented soy protein isolate beverage. Accordingly, L. curieae has the prospect as the starter culture in fermentation of plant foodstuff.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Ge Ge,Jie Zhao,Jiabao Zheng,Mouming Zhao,Weizheng Sun
This study aimed to investigate the effect of tea polyphenol extract (TPE) on the in vitro gastric digestion of soymilk. Fluorescence recovery after photobleaching was applied to measure pepsin diffusivity in soymilk. The characteristics of soymilk digesta were evaluated by gel electrophoresis, degree of hydrolysis (DH), molecular weight distribution, free amino acid analysis, particle size, antioxidant capacity, and trypsin/chymotrypsin inhibitor activity (TIA/CIA). The binding between soy proteins and tea polyphenols could significantly impair in vitro gastric digestion of soymilk by decreasing pepsin diffusivity from 91.3 to 70.3 μm2/s and DH from 17.13 to 13.93% with 1.2 mg/g TPE addition. Soymilk with 0.6 mg/g TPE addition exhibited low TIA/CIA and a strong antioxidant capacity in gastric digesta, which might be good for the following intestinal digestion. A better understanding of the effect of polyphenol on the digestion of protein-based food may be beneficial to innovation in food manufacturing.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2021
·Vol. 86
·期 6
·2410-2420
·
IF 3.167
Hailing Gao,Jingjing Xu,Mengna Tan,Dongdong Mu,Xingjiang Li,Yanyan Zhao,Zhi Zheng
Tofu prepared by conventional methods often has a bitter taste and poor water-holding capacity (WHC). To improve the quality of the product, alternative processes must be developed. Herein, the effect of ultrasound pretreatment on the properties of soymilk and tofu gel derived thereof were investigated. Treatment of soymilk with ultrasound gave rise to a reduction in the particle size and an enhancement in the surface hydrophobicity, whereby optimum values were obtained after 15 min treatment. Subsequently, microbial transglutaminase (MTG) was added to ultrasound-treated soymilk to promote the soy protein crosslinking. The gel strength, WHC, and nonfreezable water content of MTG-catalyzed tofu gel obtained from treated soymilk increased with the extension of the ultrasound pretreatment time, whereas the free sulfhydryl content decreased because of the formation of disulfide bonds. Fourier transform infrared spectroscopy demonstrated variations in the secondary structure of MTG-catalyzed tofu gel. Furthermore, soymilk's exposure to high-intensity ultrasound pretreatment led to a tofu gel with a dense, homogenous, and stable network structure, as evidenced by scanning electron microscopy. Therefore, this study answers for the theoretical support of the industrial production of MTG-catalyzed tofu gel from ultrasound-treated soymilk. Practical Application High-intensity ultrasound pretreatment improved the texture properties of MTG-catalyzed tofu gel. The resulting MTG-catalyzed tofu gel has potential application in industrial production.
研究领域:
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Jing-Yu Feng,Kiran Thakur,Zhi-Jing Ni,Yun-Yang Zhu,Fei Hu,Jian-Guo Zhang,Zhao-Jun Wei
Due to highly nutritious and well-known prebiotic nature, okara (soy by-product) can improve the physiological benefits of probiotic consumption by enhancing the physicochemical stability and bioavailability of bacteria and metabolites, partially in food matrices and then in gastrointestinal tract. Initially, vitamin B 2 producing probiotic Lactobacillus plantarum UFG10 was immobilized with 4% okara for soy milk fermentation. SEM micrographs showed firm adherence of UFG10 to okara surface depicting efficient immobilization. Soy milk fermented with okara immobilized UFG10 showed enhanced β -glucosidase activity, stimulating the biotransformation of isoflavones from glucosides (daidzin, from 27.78 to 9.84 μg/mL; genistin, from 32.58 to 8.33 μg/mL) to aglycones (daidzein, from 0.19 to 30.84 μg/mL; genistein, from 1.42 to 33.10 μg/mL) and higher B 2 production (1.53 μg/mL, 12 h) confirmed by HPLC. Okara addition and B 2 enrichment could yield relatively higher antioxidant strength than control soy milk. PLSR correlation revealed the effects of okara and B 2 on the functional properties of soy milk. After okara immobilization, soy milk showed higher soy protein digestibility after in vitro digestion for 225 min, higher aggregation, and lower protein molecular chains, qualitatively confirmed with Atomic force microscope. Okara immobilized bacterial cells exhibited relatively greater resistance up to 55.1% (p < 0.05) in simulated GIT, indicating okara as an ideal substrate for an efficient immobilization which ultimately improved the fate of soy B 2 and protein bioaccessibility and functional products such as isoflavones for micro structural design of soy milk with improved nutrition and digestibility.
研究领域:
食品科学
·
营养学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Bin Liu,Caroline Thum,Qimeng Wang,Chunsong Feng,Ting Li,Francesca Damiani Victorelli,Xing Li,Ruxin Chang,Shanan Chen,Yifu Gong,Yuan Li
Nanocarriers can improve the dispersibility of hydrophobic bioactive compounds and potentially improve the texture of liquid food formulations. Here, nanotubes (NTs) with a high aspect ratio formed by self-assembly of peptides partially hydrolyzed from α-lactalbumin (α-lac) were used to deliver soy isoflavones (IFs) and modify soy milk texture. IFs encapsulated by nanotube (NT/IFs) via hydrophobic interactions, which had improved dispersibility, with a maximum loading efficiency of 4%. The rheological characterization showed that the nanotubes enhanced the viscoelastic property and long term-stability of soy milk. About 80% of the NT/IFs in soy milk survived simulated in in vitro gastric digestion promoting the release of IFs in the intestinal phase. Overall, this work demonstrated that α-lac nanotubes may be a multi-functional carrier system for hydrophobic compounds providing beneficial changes to functional food texture.
研究领域:
食品科学
·
纳米技术
·
生物技术
·
营养学
✓ 已验证
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）