Plant-based whipped cream has emerged as a significant alternative in the food industry due to the increasing demand for plant-based products and the pursuit of healthier dietary options. In this study, heat-treated winged bean protein isolate (WPI) was employed as the raw material in whipped cream. A comprehensive characterization was conducted on the rheological properties of the emulsion prior to whipping, as well as the whipping characteristics and microstructure of the foam system following whipping. The results showed that heat treatment of WPI mainly reduced the α-helix and increased the β-sheet, thus breaking the hydrogen bonds within the protein molecules. The heat treatment also changed the tertiary structure of WPI and improved its emulsification and foaming properties. The emulsification -and foaming properties peaked when the heating condition was 75°C for 45 min, in which the foaming capacity increased from 11.67% to 47.50% ( p < 0.05). Applying WPI that had been treated at 75°C for 45 min (HWPI) to whipped cream significantly increased the viscosity of the cream emulsion. Partial replacement of sodium caseinate (SC) by HWPI significantly improved the whipping performance, textural properties and stability of the cream. The optimal conditions were achieved when the mass ratio of HWPI to SC was 1: 1 as compared to commercial creams. The overrun of 214.03% was achieved, which was not significantly different from that of commercial cream ( p > 0.05). Consequently, this study not only broadens the application scope of WPI but also provides a promising strategy for the development of plant-based whipped cream products.
Du Yuwan,Han Dianpeng,An Zhaoxia,Wang Jiang,Gao Zhixian
Antibiotics have brought many benefits to public health systems worldwide since their first use in the last century, yet with their overuse in clinical treatment and livestock farming, new public health issues have arisen. Previously, we found in our experiments that the levels of macB genes in bovine raw milk ranked among the top of many drug resistance genes. In this paper, we present an analysis of regularly interspaced clustered short palindromic repeats (CRISPR) combined with surface-enhanced Raman scattering (SERS) technology for the detection of the drug resistance gene macB. The analysis was accomplished through the collaboration of the CRISPR system's ability to specifically identify genes and the more sensitive performance of the SERS. The analysis detects the drug resistance gene macB and does not yet require complex steps such as nucleic acid amplification. This method may prove to be an effective method for accurate detection of the drug-resistant gene macB, thus enabling more effective prevention of contamination of drug-resistant genes in food hygiene. Graphical abstract
Zhenlin Zhang,Yixuan Zhu,Weiwei Cheng,Meihua Hu,Xin Yao,Zhichao Yin,Dong Liu
This study explored the regulatory effects of sweet potato pericarp polyphenols on protein oxidation in commercially available fresh milk. Fresh milk samples from brands such as Yili, Mengniu, and Bright Dairy were collected and supplemented with sweet potato pericarp polyphenols. The samples were then stored at 4°C, and analyses were conducted to evaluate the antioxidant indices, protein oxidation products, microbial count, and texture parameters. The free radical scavenging capacities measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assays, as well as the decline in the total antioxidant capacity, were significantly lower in the treatment group compared with the control group. In addition, the treatment group showed lower carbonyl content, reduced oxidative loss of free sulfhydryl groups, inhibited excessive formation of disulfide bonds, a slower increase in thiobarbituric acid reactive substances values, suppressed protein hydrolysis, improved microbial safety, and enhanced textural stability. Therefore, sweet potato pericarp polyphenol can effectively inhibit protein oxidation in fresh milk, preserve protein structural stability, and enhance antioxidant and textural quality. These findings provide a theoretical basis for their potential application in fresh milk preservatives.
危险品化学品经营许可证（带存储）