Article
Food Science & Technology
Yueyue Meng, Zhiqiang Liang, Chenyi Zhang, Siqi Hao, Hongyang Han, Peng Du, Aili Li, Hong Shao, Chun Li, Libo Liu
Summary: Ultrasonic treatment can alter the conformational and functional properties of whey protein isolate, leading to changes in secondary and tertiary structure, reduction in aggregate size, increased surface hydrophobicity, and enhanced foaming, emulsifying, and antioxidant attributes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Tong Zhang, Jie Wang, Jiaqi Feng, Yaqiong Liu, Ran Suo, Qianyun Ma, Jianfeng Sun
Summary: This study evaluated the effects of ultrasound, microwave, and ultrasonic-microwave combination treatment on shrimp surimi gel properties. The results showed that ultrasound and microwave treatments improved the compactness of the gel structure and inhibited the degradation of myofibrillar protein.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Chunlong Bai, Ruizhan Chen, Li Tan, Helong Bai, Li Tian, Juan Lu, Ming Gao, Hui Sun, Yu Chi
Summary: The effect of multi-frequency ultrasonic extraction on the yields, physicochemical properties, antioxidant and alpha-glucosidase inhibitory activities of ginseng polysaccharides from different parts was compared. The results showed that multi-frequency ultrasonic extraction increased the yields of polysaccharides and improved their properties and activities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Acoustics
Shi-Qi Tang, Qiu-Han Du, Zhen Fu
Summary: The effect of ultrasonic power on the structure and functional properties of water-soluble protein extracted from defatted Moringa oleifera seed was investigated. Ultrasonic treatment altered the structure of the protein and affected its solubility, foaming properties, and emulsifying properties.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Manhong Jin, Yun Xie, Peilan Xie, Qianwang Zheng, Tao Wei, Liqiong Guo, Junfang Lin, Zhiwei Ye, Yuan Zou
Summary: This study investigated the effects of extraction and precipitation methods on the physicochemical and functional properties of Pleurotus geesteranus proteins. The results showed that the two methods had different impacts on the protein properties and functionalities.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Ji Luo, Weimin Xu, Qiang Liu, Ye Zou, Daoying Wang, Jianhao Zhang
Summary: The study found that DBD-CP can reduce redness and pH in meat, accelerate MP oxidation, improve meat tenderness, and enhance emulsifying properties of MP. However, high voltage treatment may cause damage to sarcomere, so caution is advised.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kai Yang, Tian-Rui Xu, Yan-Hong Fu, Ming Cai, Qi-Le Xia, Rong-Fa Guan, Xian-Guo Zou, Pei-Long Sun
Summary: This study investigated the effects of ultrasonic pre-treatment on the physicochemical properties of proteins extracted from cold-pressed sesame cake. The results showed that ultrasonic pre-treatment increased the extraction yield of protein significantly, while slightly affecting the solubility and foaming capacity of the protein. Additionally, analysis showed that ultrasonic pre-treatment could alter the molecular structure and thermal stability of the protein.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Yongshuai Ma, Wenya Zhang, Yongjiang Pan, Barkat Ali, Dan Xu, Xueming Xu
Summary: Superheated steam treatment significantly impacted the physicochemical and structural properties of wheat starch, raising gelatinization temperature, reducing hydrolysis rate, and increasing levels of slowly digestible starch and resistant starch. These findings suggest that superheat steam technology may be a promising strategy for starch modification.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yangyang Hu, Zhen Wu, Yangying Sun, Jinxuan Cao, Jun He, Yali Dang, Daodong Pan, Changyu Zhou
Summary: The study concluded that ultrasonic-assisted phosphorylation significantly improved the emulsifying properties of goose liver protein, showing higher emulsifying activity and stability. Additionally, the treatment altered the structure of GLP, enhancing its hydrophobic capability and solubility.
Article
Acoustics
Fen-Fang Liu, Ying-Qiu Li, Gui-Jin Sun, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Jin-Xing He, Hai-Zhen Mo
Summary: This study aimed to investigate the influence of ultrasonic treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate (MPH). The results showed that ultrasonic treatment increased the contents of aromatic and hydrophobic amino acids in MPH, while decreasing the content of alpha-helix and increasing beta-sheet and beta-turn. Ultrasonic treatment also enhanced the antioxidant activities of MPH, making it a promising method to improve the antioxidant properties and broaden the application scope of MPH in the food industry.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Lixin Kang, Qiufang Liang, Huanxin Chen, Qiusuo Zhou, Zhuzhong Chi, Arif Rashid, Haile Ma, Xiaofeng Ren
Summary: This study developed two novel food packaging films, Op/Pul and Nis@Op/Pul films, with improved properties by ultrasound treatment. The ultrasound treatment enhanced the mechanical, structural, and physicochemical properties of the films. The Nis@Op/Pul film prepared by ultrasound treatment effectively prolonged the shelf life of fresh strawberries.
Review
Food Science & Technology
Cassia Galves, Giovanni Galli, Louise Kurozawa
Summary: This article reviews the potential application of potato protein as a wall material in spray drying encapsulation, highlighting the importance of structural modification to improve its functionality. It suggests that using modified potato protein can enhance the efficiency and protection of the core material in microencapsulation.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Xiong Gao, Jiayi Qi, Chi-Tang Ho, Bin Li, Yizhen Xie, Shaodan Chen, Huiping Hu, Zhongzheng Chen, Qingping Wu
Summary: Two low-molecular-weight polysaccharides (GLP-1 and GLP-2) extracted from Ganoderma leucocontextum displayed strong antioxidant activities, with GLP-1 showing superior antioxidant properties. GLP-1 was found to protect cells against oxidative damage, suggesting its potential application as a promising antioxidant agent in functional foods.
Article
Food Science & Technology
Yuanyuan Liu, Qian Zhang, Yuhan Wang, Pingkang Xu, Luya Wang, Lei Liu, Yu Rao
Summary: The addition of Platycodon grandiflorus root flour to bread formulation improved the baking performance and antioxidant capacity of bread. Lower levels of addition had positive effects on bread texture and flavor, while higher levels led to undesirable qualities. The phenolic content and antioxidant capacity of bread significantly increased with the addition of PGR flour.
Article
Engineering, Biomedical
Fatimah Suhaily Abdul Rahman, Abdul Manaf Abdullah, Asanah Radhi, Wan Nazatul Shima Shahidan, Johari Yap Abdullah
Summary: In this study, the traditional process of producing goose bone ash (GBA) was translated into a laboratory scale method through thermal and mechanical methods. It was found that goose bone ash processed at 300°C had similar physicochemical properties to the commercial GBA, while a processing temperature of 900°C resulted in decreased organic compounds and increased crystallinity. The findings of this study could contribute to the exploration of GBA as a potential material for bone regeneration.
JOURNAL OF FUNCTIONAL BIOMATERIALS
(2023)
Article
Food Science & Technology
Yinyin Lu, Jun He, Jinxuan Cao, Yali Dang, Yangying Sun, Daodong Pan
Summary: The study showed that fermentation of dried duck meat slices improved color, aroma, reduced histamine and nitrite content, inhibited lipid oxidation and microbial growth.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Junqi Zhan, Gaoshang Li, Yali Dang, Daodong Pan
Summary: A novel antioxidant peptide LEPVIGT isolated from porcine plasma hydrolysates showed good antioxidant properties, especially after digestion. In vitro digestion released amino acids and weakened hindrance, while also stimulating and protecting the Keap1-Nrf2-ARE signaling pathway in cells. This novel antioxidant peptide has potential applications in formulating functional foods.
Review
Food Science & Technology
Lulu Qi, Xinchang Gao, Daodong Pan, Yangying Sun, Zhendong Cai, Yongzhao Xiong, Yali Dang
Summary: This article summarizes the issues related to umami receptors and umami peptides, and introduces the methods of rapid screening based on molecular docking technology and machine learning, as well as the use of a bionic taste sensor for standard evaluation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Agriculture, Multidisciplinary
Jingyan Pei, Zhu Liu, Daodong Pan, Yufen Zhao, Yali Dang, Xinchang Gao
Summary: Diabetes is a metabolic disease that requires long-term treatment, and bioactive peptides have emerged as potential drugs in diabetes treatment. A peptide called VPLVM was found to interact with DPP-IV and exert hypoglycemic effects through intestinal absorption, showing great potential as a candidate for hyperglycemia treatment.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Junqi Zhan, Gaoshang Li, Yali Dang, Daodong Pan
Summary: A new bifunctional peptide, WVRQAPGKGL, derived from porcine plasma hydrolyzate, was found to have antioxidant and hypotensive effects. The peptide exhibited strong radical scavenging activity and ACE inhibition. It showed protective effects on cells and in an animal model, and could be used in the development of functional foods or pharmaceuticals.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Engineering, Biomedical
Yongzhao Xiong, Xinchang Gao, Daodong Pan, Ting Zhang, Lulu Qi, Ning Wang, Yufen Zhao, Yali Dang
Summary: A novel model combining common feature pharmacophore and molecular docking was established for rapid screening of umami peptides, successfully identifying twenty previously unreported dipeptides with umami taste. Experimental validation confirmed their umami activity, demonstrating the practicality of this screening strategy.
Article
Food Science & Technology
Jin Zhao, Tao Wang, Chen Zhang, Xing Han, Junjie Yan, Bingcheng Gan
Summary: This study aimed to explore the umami taste of five edible mushrooms and analyze their umami taste compounds. Results showed that Oudemansiella radicata had the highest concentration of MSG-like amino acids, while Pleurotus eryngii had the maximum concentration of 5'-nucleotides. The findings suggest that Pleurotus eryngii and Oudemansiella radicata have a comparatively high umami taste value.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xiangning Xie, Yali Dang, Daodong Pan, Yangying Sun, Changyu Zhou, Jun He, Xinchang Gao
Summary: The saltiness enhancement effect and mechanism of umami peptides from Ruditapes philippinarum and ham mixed with NaCl were investigated. Electronic tongue, sensory evaluation, and the aroma chicken model (ACM) were used to determine the effect of umami peptides. A transmembrane channel-like protein 4 (TMC4) receptor was constructed for molecular docking. The findings revealed that certain umami peptides had a saltiness enhancement effect and could increase the salty taste of 0.3% NaCl to 0.4-0.6%. The negative ion state of umami peptides at neutral conditions (pH6.5) may be the main reason for their ability to bind to TMC4 receptor and enhance saltiness. The study also identified specific active sites in TMC4 that play a key role in this process. These findings provide important theoretical and data support for salt-reduction strategies.
Article
Chemistry, Applied
Chen Li, Ying Hua, Daodong Pan, Lulu Qi, Chaogeng Xiao, Yongzhao Xiong, Wenjing Lu, Yali Dang, Xinchang Gao, Yufen Zhao
Summary: In this study, a novel rapid screening model for umami peptides was designed using peptidomics, machine learning methods, and molecular docking technology. Six novel peptides related to lamb bones were obtained, and the interaction between umami peptide and T1R3 subunit was found to be mainly driven by hydrogen bonding and electrostatic interaction.
Article
Biochemistry & Molecular Biology
Xinchang Gao, Chaoying Zhang, Ning Wang, Jin-Ming Lin, Yali Dang, Yufen Zhao
Summary: This study predicts the potential activity of peptides derived from Zizyphus jujuba proteins and investigates their ACE-inhibitory activity and in vitro digestion stability.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Na Ma, Mengni Sun, Hanxing Shi, Liangliang Xue, Min Zhang, Wenge Yang, Yali Dang, Zhaohui Qiao
Summary: Salmonella infection is a global health threat, and the rapid and sensitive detection of Salmonella is crucial for food safety. Researchers have developed a colorimetric/fluorescent dual-mode method using a DNA-nanotriangle programmed multivalent aptamer for the sensitive detection of Salmonella. This innovative method showed promising results for the detection of other pathogens.
Article
Food Science & Technology
Yating Dong, Renyun Miao, Rencai Feng, Tao Wang, Junjie Yan, Xu Zhao, Xing Han, Ying Gan, Junbin Lin, Yujia Li, Bingcheng Gan, Jin Zhao
Summary: This review comprehensively summarizes the breeding techniques applied to edible and medicinal mushrooms, discussing the effects and comparisons of traditional and modern methods.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Jingyan Pei, Xinchang Gao, Daodong Pan, Ying Hua, Jun He, Zhu Liu, Yali Dang
Summary: Bioactive peptides are widely used in functional foods but face challenges in terms of quality stability and efficacy in vivo. This review discusses the stability issues in the production and administration of bioactive peptides and provides strategies for improvement, such as the use of fingerprinting as a quality control measure and chemical modification and encapsulation for improved stability.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Yating Dong, Haile Ma, Moses Kwaku Golly, Wenjuan Qu, Bei Wang, Cunshan Zhou, Xiaofei Ye, Henan Zhang, Bingcheng Gan, Junjie Yan, Xing Han, Jin Zhao, Rencai Feng, Renyun Miao, Zhiyuan Zhang
Summary: This study utilized pulsed light technology to mutagenize the protoplasts of Phellinus igniarius fungus, and obtained mutants with high biomass, flavonoid, and laccase activity through screening. The mutant strain QB72 showed a 20.87% increase in mycelium biomass, a 53.51% increase in flavonoid production, and an improvement in laccase activity.
INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS
(2022)
Article
Food Science & Technology
Fan Bu, Dalong Yi, Heng Zhang, Qin Li, Daodong Pan, Yali Dang
Summary: A novel peptide PYPYEPYEPYPY was purified from Yak bone hydrolysate (YBG) and found to exhibit antioxidant and dipeptidyl peptidase IV (DPP-IV) inhibition activities in HepG2 cells. The peptide showed cytoprotective effects and reduced reactive oxygen species (ROS) content at certain concentrations. Molecular docking analysis revealed the interaction between PYPYEPYEPYPY and DPP-IV residues, and glucose tolerance tests in mice demonstrated its ability to lower blood glucose levels.
FOOD SCIENCE AND TECHNOLOGY RESEARCH
(2021)
