FOOD CHEMISTRY
·
2025
·
IF 9.8
Feng Wang,Soottawat Benjakul,Zhiyu Liu,Lukai Ma,Bin Zhang
Shrimp intestine has great effect on the muscle quality during long term storage. This study examined the effects of shrimp intestine on the muscle quality of red shrimp ( Solenocera crassicornis ) during cold storage. Removing the intestine significantly reduced TVC, TVB-N, and TCA-induced protein precipitation levels, mitigating muscle quality deterioration. Proteomic analysis revealed that intestinal proteins (7.6–621.4 kDa) and muscle proteins (1.8–1328.3 kDa) influenced muscle protein metabolism via structural proteins and metabolic enzymes. Peptidomic analysis identified 519 differential peptides (261 upregulated, 258 downregulated) in TS6 vs. CS6 after six days of storage, linked to proteolysis and microbial infection pathways. Additionally, Vibrio and Aliivibrio genera in the intestine increased significantly during storage, with Vibrio abundance accelerating muscle protein degradation. These findings provide insights into improving cold storage techniques and spoilage prevention for aquatic products.
研究领域:
食品科学
·
分子生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaowei Peng,Chenhao Jiang,Xunyao Zhang,Huijing Chen,Jianquan kan
Huajiao seed oil exhibits remarkable nutritional value owing to its abundant content of unsaturated fatty acids. However, its susceptibility to oxidative degradation continues to be a critical concern. Therefore, this study investigated the basic quality of Huajiao seed oil at varying oxidation degrees and dynamically tracked changes in its volatile compounds and lipid profiles using flavoromic and lipidomic approaches. During oxidation, seed oil color gradually shifted from orange-yellow to light yellow. Additionally, the α-tocopherol, squalene, and carotenoid levels progressively declined. After 15 days of oxidation, the linoleic and α-linolenic acid content markedly decreased, whereas the oleic acid, ( E )-2-hexenal, and ( E,E )-2,4-decadienal contents substantially increased. Flavoromic analysis revealed that aldehydes were the primary volatile compounds generated during oxidation. Lipidomic data demonstrated that saccharolipid levels considerably increased during oxidation, whereas glycerolipid levels markedly decreased. Overall, this study enhances the understanding of the oxidation process in Huajiao seed oil, which is of great significance for effectively inhibiting or delaying its oxidation.
研究领域:
食品科学
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分析化学
·
脂质组学
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风味化学
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氧化稳定性
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植物生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF WUHAN UNIVERSITY OF TECHNOLOGY-MATERIALS SCIENCE EDITION
·
2024
·Vol. 39
·期 4
·962-967
·
IF 1.3
Liu Zhigang,Tang Zezheng,Yang Lirong,Wang Chunmei,Xie Yuantao,Liu Yisen
The retarding effect of protein retarder on phosphorus building gypsum (PBG) and desulfurization building gypsum (DBG) was investigated, and the results show that protein retarder for DBG can effectively prolong the setting time and displays a better retarding effect, but for PBG shows a poor retarding effect. Furthermore, the deterioration reason of the retarding effect of protein retarder on PBG was investigated by measuring the pH value and the retarder concentration of the liquid phase from vacuum filtration of PBG slurry at different hydration time, and the measure to improve the retarding effect of protein retarding on PBG was suggested. The pH value of PBG slurry (<5.0) is lower than that of DBG slurry (7.8–8.5). After hydration for 5 min, the concentration of retarder in liquid phase of DBG slurry gradually decreases, but in liquid phase of PBG slurry continually increases, which results in the worse retarding effect of protein retarder on PBG. The liquid phase pH value of PBG slurry can be adjusted higher by sodium silicate, which is beneficial to improvement in the retarding effect of the retarder. By adding 1.0% of sodium silicate, the initial setting time of PBG was efficiently prolonged from 17 to 210 min, but little effect on the absolute dry flexural strength was observed.
研究领域:
建筑材料学
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化学工程
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2659-2666
·
IF 2.6
Jiandong Shen,Bijiang Zhong,Wenshui Xia,Yanshun Xu
Summary Textural deterioration is a severe problem in fish industry. In order to study the role of structural proteins in refrigerated grass carp, myofibrillar proteins and collagen degradation were investigated at different stages. Results revealed that connective tissues of fish muscle disintegrated from day 1, failing to hold muscle myotomes together, with a decrease of shear force. Meanwhile, collagen solubility increased from day 1 and degradation of nebulin was observed after 3 days, while there was no obvious change in the bands of myosin heavy chain and actin. Furthermore, Pearson coefficient analysis revealed that insoluble collagen (ISC) and nebulin were significantly correlated with shear force. Negative correlation was established between drip loss and contributing factors (ISC, titin and nebulin). All results suggested that textural loss of post-mortem grass carp fillets was mainly mediated by the degradation of collagen and to a lesser extent by myofibrillar proteins at the early storage.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ying Luo,Xiang-Bo Zeng,Yuan-Yuan Hu,De-Yang Li,Xiao-Yang Liu,Yu-Xin Liu,Da-Yong Zhou
Ready-to-eat (RTE) abalones, scallops and oysters were prepared through a process of cooking, drying, vacuum packaging, and high-temperature sterilization, and were subjected to accelerated storage. Upon storage, the three RTE shellfishes all showed color deterioration, as indicated by darker color, decreased L* and W* values, and increased a* value. In contrast, the color deterioration of RTE oysters was more pronounced. Meanwhile, oxidation reactions occurred during storage, which were manifested as increased peroxide value, thiobarbituric acid reactive substances value and aldehyde content. Correlation analysis showed that the color indexes ( L* and W* ) of the three RTE shellfishes were negatively correlated with the contents of 5-hydroxymethylfurfural, hydrophilic pyrroles, hydrophobic pyrroles and quinones, suggesting that Maillard/Maillard-like reactions and phenolic oxidation reaction contributed to the color deterioration. The higher contents of reducing sugar, lipids and transition metal ions in RTE oysters make it more prone to non-enzymatic browning reactions, causing faster color deterioration.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yan Wang,Qianwen Fu,Yu Hu,Lei Hua,Haiyang Li,Guangzhi Xu,Qinxue Ni,Youzuo Zhang
Since lipid oxidation often causes serious food safety issues worldwide, determination of oil’s oxidative deterioration becomes quite significant, which still calls for efficient analytical methods. In this work, high-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) was firstly introduced for rapid detection of oxidative deterioration in edible oils. Through non-targeted qualitative analysis, oxidized oils with various oxidation levels were successfully discriminated for the first time by coupling HPPI-TOFMS with the orthogonal partial least squares discriminant analysis (OPLS-DA). Furthermore, by targeted interpretation of the HPPI-TOFMS mass spectra and the subsequent regression analysis (signal intensities vs TOTOX values), good linear correlations were observed for several predominant VOCs. Those specific VOCs were promising oxidation indicators, which would play important roles as TOTOX to judge the oxidation states of tested samples. The proposed HPPI-TOFMS methodology can be used as an innovative tool for accurate and effective assessment of lipid oxidation in edible oils.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Jianwei Fan,Haoyuan Wang,Zhilong Zeng,Yijia Li,Xiaoli Qin,Yao Li,Xiong Liu
The cryoprotective effects of deacetylated konjac glucomannan (DKGM) on gluten and its components in frozen dough remain unclear. This study aimed to investigate the impact of DKGM with varying degrees of deacetylation (DD) on the structural stability of gluten and its components during freeze–thaw (FT) cycles. Compared with konjac glucomannan, DKGM effectively alleviated the gluten structural “depolymerization–aggregation” process during FT cycles, with DK2 (DD, 50.21%) exhibiting the optimal cryoprotective effect. The DK2 group retained higher noncovalent interactions and disulfide bonds during FT cycles, thereby stabilizing the gluten structure. Studies on glutenin and gliadin suggest that glutenin is more susceptible to FT damage. DK2 provided the best protection for glutenin, whereas DK3 (DD, 66.61%) provided the most effective protection for gliadin. These distinct effects were likely attributable to differences in the particle size and steric hindrance of DKGM, as well as the inherent structural characteristics of the protein components.
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DOI
PubMed
高影响因子
Heliyon
·
2024
·
IF 3.4
Jinyue Zheng,Yvxin Ding,Lingling Zhao,Zhichao Xiao,Jun-Hua Shao
The purpose of this experiment was to explore the influence of different cooking temperatures on the deterioration characteristics of pork batter gel by using proteomics, gel electrophoresis, size and chemical bond of aggregates. The results showed that the protein molecules of the pork batter gel was degraded during heating cooking and the protein aggregates were composed of many degraded protein fragments; compared with the control group 75 °C (0 min), the significant degradation of cytoskeleton showed at 110 °C (30 min) and 121 °C (30 min) and the significant degradation of myosin complexonly appeared at 121 °C (30 min). As the heating temperature points increased, compared with the control group 75 °C (0 min), the different temperatures could promote the separation of metal ions with proteins especially at 110 °C (30 min) and 121 °C (30 min), which could ultimately influence quality of pork batter gel by the size of particle. As the increase of heating temperature points, the recombination of aggregates composed of different proteins was not conducive to the retention of capillary water, which reduced the texture of pork batter gel. This research provided theoretical support for improving the process property of the meat products.
研究领域:
食品科学
·
蛋白质组学
·
肉类加工
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DOI
高影响因子
Foods
·
2026
·Vol. 15
·期 14
·2420
·
IF 6
Junren Zhao,Yugang Ji,Wenjing Tao,Chun Wang,Zhimei Tang,Yujia Shi,Huiyun Zhang
Chlorogenic acid (CA) exhibits robust lipid antioxidant activity within meat matrices. However, excess CA generates quinones that alter and damage porcine myofibrillar protein (MP). This study investigated the restorative effects of chitosan (CS) on MPs suffering from CA-induced oxidative damage. Three CA concentrations (0, 50, 100 μmol/g protein) and five CS dosages (0.125–1.0 g/g protein) were used to evaluate conformation, turbidity, surface hydrophobicity, solubility, emulsification, rheology, and gel properties. CA-oxidative damage to MP triggered protein unfolding, thiol depletion and aggregation, greatly lowering solubility, emulsifying capacity, viscoelasticity and water retention. CS exerted biphasic effects on turbidity, surface hydrophobicity, tertiary structure, and solubility only under severe CA-induced oxidative modification (100 μmol/g CA): low-to-medium CS aggravated adverse changes, while 1.0 g/g CS partially reversed such damage. For conformational, emulsion and gel parameters, CS consistently alleviated structural disorder caused by CA-induced oxidative damage across all treatments, with 1.0 g/g CS optimally mitigating α-helix loss and uneven emulsion droplets. Significant CA × CS interactions were detected for conformation, turbidity, surface hydrophobicity, solubility, emulsification and rheology (p< 0.001). Gel strength, water-holding capacity and water distribution exhibited non-significant interactions (p> 0.05), revealing independent additive effects of CA and CS on gel networks. Overall, high-dose CS partially ameliorates structural and functional defects of MP caused by CA-induced oxidative damage, which provides theoretical support for the combined application of polyphenols and polysaccharides in meat protein regulation.
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PubMed
高影响因子
Energy Storage Materials
·
2024
·
IF 18.9
Yi Liu,Xiang Wu,Hui Feng,Guozhong Lu,Ying Jiang,Xiaobing Lou,Chao Li,Ming Shen,Fushan Geng,Bingwen Hu
Cation-disordered rock-salts (DRX) emerge as an intriguing class of high-capacity cathode materials , garnering significant attention in the development of advanced energy-storage systems. Fluorination strategies have been raised to regulate redox and structure for better DRX electrochemical performance . However, research on the interfacial processes during fluorinated DRX cycling remains limited. Here, we evaluate a highly fluorinated DRX, Li 2 Mn 2/3 Nb 1/3 O 2 F (LMNOF), in different electrolytes to correlate its cycling performance with distinct interfacial evolutions. During cycling in the carbonate-based electrolyte, a thick Mn-containing CEI forms on the LMNOF surface, leading to gradual capacity decay. Intriguingly, the addition of fluoroethylene carbonate (FEC) would bring about surface oxygen loss, Mn-ion dissolution and formation of a fluorinated surface layer by reacting with the LMNOF surface, which critically deteriorate the cycling performance. In comparison, the ether-based electrolyte is compatible with the LMNOF surface, resulting in a more favorable cycling stability. This work sheds light on the interfacial deterioration mechanism of LMNOF cathode in traditional carbonate-based electrolyte, emphasizing the importance of using advanced non-reactive electrolytes to enhance DRX performance.
研究领域:
材料化学
·
电化学
·
能源存储
·
锂离子电池
·
界面科学
·
固态化学
·
先进电池材料
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DOI
高影响因子
Journal of Materials Chemistry A
·
2024
·
IF 10.7
Xinyu Li,Sheng Dai,Qinlong Chen,Hongyan Mao,Huilin Pan
The air stability of electrode materials is a crucial factor for their practical application in rechargeable batteries. Na4Fe3(PO4)2P2O7 (NFPP) is a cathode material for sodium-ion batteries that has garnered increasing attention for long-life stationary energy storage. However, there is limited understanding regarding the air stability of NFPP. Here, we systematically investigated the chemical and structural stability and degradation mechanism of NFPP upon heating in ambient air. It is revealed that the extraction of Na+, Fe2+, and PO43− ions from NFPP is induced by moisture in ambient air, resulting in the formation of a composite amorphous phase and Na3PO4 small crystalline clusters on the NFPP surface. In addition, we observed a gradual enrichment of crystalline Na3PO4 through X-ray diffraction analysis during prolonged air exposure. The degraded NFPP leads to significantly reduced capacity and enlarged charge and discharge polarization. We demonstrate that optimal re-calcination under an inert atmosphere can effectively restore the mildly deteriorated NFPP material in terms of both structure and electrochemical performance. This research provides valuable insights for practical applications of polyanion cathodes in sodium-ion batteries.
研究领域:
材料科学
·
电化学
·
能源存储
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yingying Yu,Wuyin Weng,Zhongyang Ren,Yucang Zhang,Ping Li,Linfan Shi
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.
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
危险品化学品经营许可证（带存储）