Article
Chemistry, Applied
Shuang Cheng, Yuxin He, Tao Zeng, Deqian Wang, Jun He, Qiang Xia, Changyu Zhou, Daodong Pan, Jinxuan Cao
Summary: Heat stress accelerates oxidation of duck myofibrillar proteins, leading to changes in structure and properties, reduced digestibility, and lower quality of meat products.
Article
Food Science & Technology
Xiaolong Feng, Di Wu, Kun Yang, Limei Wang, Xian Wang, Jing Ma, Yunhua Zhang, Caili Wang, Yuanhua Zhou, Weiqing Sun
Summary: This study found that the oxidation of SPs enhanced the cross-linking of protein components in MPs gel, significantly reduced the water holding capacity of the gel, and altered the microstructure of the gel.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Tianlan Xia, Yujuan Xu, Yulong Zhang, Lina Xu, Yawen Kong, Shangxin Song, Mingyuan Huang, Yun Bai, Yi Luan, Minyi Han, Guanghong Zhou, Xinglian Xu
Summary: The study investigated the effect of protein oxidation on the thermal gelation process of chicken breast myofibrillar proteins (MPs). Lower degrees of oxidation promoted the formation of beta-sheet and beta-turn structures, resulting in improved water-holding capacity (WHC) during thermal gelation. In contrast, higher oxidation levels led to decreased WHC and increased formation of free water, with high temperatures exacerbating these negative effects.
Article
Food Science & Technology
Guangming Liao, Haiping Zhang, Yiren Jiang, Miral Javed, Shanbai Xiong, Youming Liu
Summary: The effects of protein oxidation on myofibrillar protein gel structure and rheological properties were investigated in this study. The findings suggest that the addition of linoleic acid increased the oxidation level of proteins and led to changes in gel structure and rheological properties. Moderate oxidative modification improved the gel-forming ability of myofibrillar protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Na Jia, Shiwen Lin, Fengxue Zhang, Duoduo Zheng, Dengyong Liu
Summary: The study on the effect of catechin on myofibrillar proteins showed that flaxseed gum enhanced the gel strength and properties, indicating a potential improvement for deteriorating protein gels.
Article
Chemistry, Applied
Daojiu Zhang, Xu Yang, Yichun Wang, Biao Wang, Shaoyu Wang, Jinyang Chang, Suwen Liu, Hao Wang
Summary: This study investigated the effects of Proanthocyanidin B2 (PCB2) and transglutaminase (TGase) on the gel properties of myofibrillar protein (MP). The results showed that the addition of TGase and PCB2 increased the hydrophobicity and water holding capacity of MP, and also caused changes in its secondary and tertiary structures. Microscopic and nuclear magnetic resonance analysis revealed that the addition of TGase and PCB2 resulted in the formation of a dense MP network structure and reduced the amount of free water.
Article
Food Science & Technology
Wei Rao, M. S. Roopesh, Daodong Pan, Lihui Du
Summary: This study evaluated the effects of plasma-activated water (PAW) with different discharge times on the gel properties and conformational changes of duck myofibrillar protein (DMP). The results showed that PAW treatment significantly increased the gel strength and water-holding capacity of DMP gels. PAW improved the hydrophobic interactions between protein molecules, resulting in a more ordered and homogeneous gel microstructure.
Article
Agriculture, Multidisciplinary
Guangyao Zhang, Guijie Xiao, Zi Yi, Letian Wang, Na Jia, Dengyong Liu
Summary: This study investigated the effects of quercetin on the functionality of myofibrillar proteins (MPs). The results showed that moderately high levels of quercetin can maintain the gel properties of MPs, possibly due to the moderate MP cross-linkage and aggregation caused by the covalent and non-covalent interactions of MPs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Lin Yu, Hui Xue, Chunhong Xiong, Xiaojuan Xin, Ping Wang, Feng Feng, Danhui Cao, Yonggang Tu, Yan Zhao
Summary: The study found that under the pickling action of baijiu, the physico-chemical characteristics of duck egg white gels changed gradually, with increased hardness and water holding capacity. Proteins in the secondary structure gradually disappeared, leading to a more compact network structure in the gels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Hua Chen, Gaiming Zhao, Xiaoling Yu, Qiuhui Zhang, Chaozhi Zhu, Lin Tong, Jiangang Hao
Summary: The study investigated the effects of different heating temperatures (40-115 degrees C) on the structure, oxidation, and digestibility of beef myofibrillar protein. The results showed that the protein underwent oxidation, with a decrease in sulfhydryl groups and an increase in carbonyl groups as the temperature increased. The protein underwent conformational changes and expanded at temperatures between 40 degrees C and 85 degrees C, but aggregated at temperatures over 85 degrees C due to thermal oxidation. The digestibility of the protein increased up to 85 degrees C and then decreased, suggesting that moderate heating and oxidation-induced protein expansion were beneficial to digestion, while excessive heating and protein aggregation were not.
Article
Chemistry, Applied
Yan Li, Fangfang Li, Gongming Liu, Jingxin Sun, Liping Guo, Yinglian Zhu, Bin Pang, Ming Huang, Jianming Yang
Summary: Microbial single-cell proteins can create synergistic crosslinking with edible proteins through rational regulation. Salt soluble proteins extracted from Rhodotorula glutinis may combine with myofibrillar proteins through transglutaminase polymerization to form improved irreversible thermal co-gels, enhancing water holding capacity and textural properties while altering protein structures. The thermostability of myosins and actins in myofibrillar proteins decreases when combined with salt soluble proteins and transglutaminase.
Article
Chemistry, Applied
Fenhong Yang, Shuangshuang Jin, Xiaohan Li, Juan Shen, Xianming Zeng, Yaosong Wang, Guanghong Zhou, Changbo Tang
Summary: The study investigated the effects of covalent interactions between myofibrillar proteins (MP) and caffeic acid (CA). Protein-phenol adducts were identified using biotinylated caffeic acid (BioC) as a substitute for CA. The total sulfhydryls and free amines content decreased, while the alpha-helix structure of MP increased. MP gel properties slightly enhanced at low CA dosages, but significantly impaired at high CA dosages. Myosin heavy chain (MHC)-BioC and Actin-BioC adducts were identified and their concentrations showed a negative correlation with gel properties.
Article
Chemistry, Applied
Kun Yang, Limei Wang, Juanjuan Guo, Di Wu, Xian Wang, Mengting Wu, Xiaolong Feng, Jing Ma, Yunhua Zhang, Weiqing Sun
Summary: The study demonstrates that direct current magnetic field treatment significantly enhances the water-holding capacity of myofibrillar protein gels, possibly by altering protein structure and intermolecular re-crosslinking. The treated samples exhibit a relatively loose and uniform microstructure post-treatment, facilitating more water trapping.
Article
Nutrition & Dietetics
Xueshen Zhu, Xiandong Shi, Shaohua Liu, Ying Gu, Junya Liu, Qingquan Fu, Renlei Wang
Summary: This study investigated the impact of hydroxyl radical oxidation on the physicochemical properties and gel-forming ability of duck myofibrillar proteins (DMPs). The results showed that high concentrations of hydroxyl radicals significantly altered the biochemical structure of DMPs, resulting in reduced gel properties and water holding capacity. The oxidation also led to changes in protein secondary structure and increased cross-linking of myosin heavy chains.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Qian Wang, Xidong Jiao, Bowen Yan, Linglu Meng, Hongwei Cao, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: This study compared the effects of microwave heating and water bath heating on Cat L-induced degradation of myofibrillar protein gels, finding that MW heating effectively inhibited Cat L-induced hydrolysis, resulting in higher gel strength and improved gel properties. The results suggested that MW heating could manipulate disulfide bonds and hydrophobic amino acids to create a compact protein network with good gel properties.
Article
Food Science & Technology
Zhaoming Wang, Hui Zhou, Kai Zhou, Juncai Tu, Baocai Xu
Summary: This study found that during aging of rabbit meat, PSE-like meat samples showed significantly higher values in peroxides, protein oxidation and degradation compared to normal meat samples, indicating that the ROS-generating system played a potential role in the softening process of PSE-like meat.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Ruibin Wang, Ming Li, Gang Wu, Xiaodan Hui, Juncai Tu, Margaret A. Brennan, Boli Guo, Charles S. Brennan
Summary: The inhibitory mechanism of buckwheat phenolics on starch digestion was studied in extruded noodles, showing a dose-effect relationship between reducing sugar released and the release of phenolics. Phenolics bind with alpha-amylase through hydrogen bonds and hydrophobic interaction, inhibiting its activity and reducing starch digestion. The release of phenolics during cooking and digestion explains the reduction in starch digestion.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Juncai Tu, Margaret Anne Brennan, Xiaodan Hui, Ruibin Wang, Donatella Peressini, Weidong Bai, Ping Cheng, Charles Stephen Brennan
Summary: The study found that incorporating mushroom powders into sorghum flour can increase water absorption capacity and swelling power, decrease pasting viscosities, reduce biscuit diameter, thickness, and weight loss with increased mushroom powder addition, and significantly affect the color parameters of biscuits. Enrichment with shiitake and black ear mushroom can increase the hardness of biscuits, and reduce the predicted glycaemic response of sorghum biscuits.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Weidong Bai, Jinxin Liang, Wenhong Zhao, Min Qian, Xiaofang Zeng, Juncai Tu, Juan Yang
Summary: Lactobacillus plantarum is involved in the production of low-salt dry-cured Spanish mackerel and affects the degradation of myofibrillar protein and production of umami peptides. The study identified five umami-enhancing peptides and showed the potential of Lactobacillus plantarum to improve the hydrolysis of myofibrillar protein and the production of umami peptides in dry-cured mackerel.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chang Su, Zhifei He, Zefu Wang, Dong Zhang, Hongjun Li
Summary: This study investigated the effects of heating on the dissolution and aggregation of high-pressure homogenisation (HPH)-treated myofibrillar protein (MP) in a low ionic strength medium. The results showed that HPH treatment increased the solubility and decreased the turbidity of MP during heating. Rheological measurements indicated that HPH treatment reduced the thermal aggregation ability of MP, except at around 50 degrees C. Proteomic analysis suggested that HPH treatment disrupted cytoskeletal proteins and promoted structural rearrangement of MP, leading to the formation of oligomers with stronger steric hindrance and electrostatic repulsion, thus inhibiting thermal-induced aggregation. Depolymerisation induced by HPH treatment also hindered the assembly of myosin, preventing the formation of strand-type aggregates during heating. In vitro digestion experiments showed that HPH treatment improved the digestibility of MP, regardless of heat treatment.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dong Zhang, Zhicheng Wu, Jinggang Ruan, Yizhi Wang, Xueyi Li, Min Xu, Jie Zhao, Hongbin Lin, Ping Liu, Zhaoming Wang, Hongjun Li
Summary: This study investigates the effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility and stability of pork myofibrillar proteins. The results show that these treatments significantly increase the solubility and stability of the proteins, and also result in the production of soluble polymers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dong Zhang, Jiamin Liu, Jinggang Ruan, Zhenju Jiang, Fanyi Gong, Wenjing Lei, Xinyi Wang, Jie Zhao, Qingyang Meng, Min Xu, Jie Tang, Hongjun Li
Summary: This study aimed to investigate the effect of millet pepper water extract (PWE) and garlic water extract (GWE) on the antioxidant capability of myofibrillar protein (MP) under malondialdehyde-induced oxidation. Mass spectrum analysis showed that the main antioxidant substances in PWE are dihydrocapsaicin, L-tryptophan, and 5-aminolevulinic acid, and in GWE are L-tryptophan, 5-aminolevulinic acid, and uridine. The addition of PWE and GWE inhibits the formation of carbonyl compounds and cross-linked polymers in MP, and inhibits the reduction in MP solubility, fluorescence spectral intensity, and UV spectral intensity. PWE increases the antioxidant capability of MP better than GWE due to its higher content of main antioxidant components. The differences in main antioxidant components between PWE and GWE provide them with a synergistic effect on enhancing the antioxidant capability of MP.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Juncai Tu, Benu Adhikari, Margaret Anne Brennan, Siyuan Luo, Ping Cheng, Weidong Bai, Charles Stephen Brennan
Summary: This study found that adding 0.6% acidic polysaccharides from Auricularia auricula-judae and Tremella fuciformis mushrooms to gelatinised sorghum starch increased the proportion of high molecular weight a-dextrin and delayed glucose diffusion. The transportation of glucose was reduced by 34.2% and 38.7% when sorghum starch was gelatinised with AAP and TFP, respectively. This reduction was due to the inhibition of α-glucosidase by AAP/TFP and the difficulty in hydrolyzing high molecular weight maltooligosaccharides. Additionally, AAP/TFP could bond to the glucose transporter (SGLT1) and impede glucose transport.
Article
Chemistry, Applied
Tu Juncai, Benu Adhikari, Margaret Anne Brennan, Cheng Ping, Bai Weidong, Charles Stephen Brennan
Summary: This study aimed to investigate the interactions between sorghum starch and mushroom polysaccharides (MPs) obtained from different cultivars, and their effects on gelatinization, retrogradation, digestibility, and microstructures of starch. The results showed that MPs could reduce the degree of gelatinization, retrogradation energy, and digestibility of sorghum starch, and increase the particle size of digesta in a concentration dependent manner. Confocal laser scanning microscopic images revealed that LEP could coat sorghum starch granules through electrostatic interaction, promoting starch retrogradation. AAP and TFP were able to suppress starch crystallization in sorghum starch gels through hydrophobic interaction with starch. The interaction between sorghum starch and MPs depended on the nature of MPs and their concentration, providing fundamentals for the utilization of MPs as glycaemic controller of starch and starch-rich foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jinggang Ruan, Zhicheng Wu, Xiangyan Kong, Yuqi He, Lanqin Shu, Nanxi Huang, Jiaxin Chen, Jie Tang, Dong Zhang, Hongjun Li
Summary: This study aimed to compare the protein and lipid oxidation of bacon with alternative salt (KCl and calcium ascorbate) and traditional bacon (NaCl) during a two-month storage. The alternative salt bacon had higher carbonyl content and TBARS, but lower sulphhydryl content, fluorescence intensity, and alpha-helix structure compared to the traditional bacon. As storage duration increased, both types of bacon showed increased oxidation, with the alternative salt bacon exhibiting stronger oxidation. These findings suggest that alternative salts can induce physicochemical changes in bacon. Further investigation is needed to understand the formation of volatile flavor and taste compounds during storage.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Juncai Tu, Jing Guo, Hao Dong, Ping Cheng, Charles Brennan, Weidong Bai, Xiaofang Zeng, Juan Yang
Summary: Gamma-glutamylation by Bacillus amyloliquefaciens L-glutaminase was used to reduce the bitterness of defatted peanut meal protein hydrolysates (DPMHs) and generate gamma-glutamylated products (DPMHG). The results showed that gamma-glutamylation decreased the bitterness and enhanced the taste attributes of the products, especially for DPMH-G-Q. This study provides a new method to improve the taste of protein hydrolysates by synthesizing gamma-glutamyl tripeptides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Jinggang Ruan, Jingbing Xu, Zhicheng Wu, Yong Tang, Dan Xiang, Xue Li, Yiru Yu, Xinrui Xie, Jie Tang, Dong Zhang, Hongjun Li
Summary: The study used high-throughput sequencing to track changes in abundance and composition of microbial communities in low-sodium bacon during storage. The use of potassium chloride and calcium ascorbate as substitutes for sodium chloride resulted in reduced microbial population size and altered community structure. The most prevalent bacterial groups identified at the genus level were Ralstonia, Bacillus, Sphingomonas, and Lactobacillus. Correlation analysis revealed a significant relationship between physicochemical indicators and the bacterial community. Using sodium chloride as an alternative promoted the growth of Lactobacillus, which had variable effects on the bacterial community structure. The strong correlation between overall sensory score and microorganisms suggests that partial replacement of sodium chloride in bacon can impact its quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xiaoli Pu, Jinggang Ruan, Zhicheng Wu, Yong Tang, Ping Liu, Dong Zhang, Hongjun Li
Summary: This study aimed to determine the optimal stewing time for industrialized preparation of Sichuan-style braised beef with different demands. The study found that the texture properties of braised beef were affected by moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers during the stewing process. Based on texture traits, a stewing time of 60 minutes was recommended for industrialized production processes when braised beef is cooked with other ingredients, while stewing times of 120 or 150 minutes were recommended for industrialized production processes when consumers only use simple heating to eat the product.
Article
Chemistry, Applied
Zhicheng Wu, Jingbing Xu, Jinggang Ruan, Jiaxin Chen, Xue Li, Yiru Yu, Xinrui Xie, Jie Tang, Dong Zhang, Hongjun Li
Summary: The interaction between myofibrillar proteins (MPs) and capsaicin (CAP) was investigated using multispectral, molecular docking, and molecular dynamics simulation methods. The study found that the resulting complex increased the hydrophobicity of the tryptophan and tyrosine microenvironment as revealed by fluorescence spectral analysis. It was also discovered that the interaction between CAP and MPs was primarily facilitated by hydrogen bonding, van der Waals forces, and hydrophobic interactions, as suggested by molecular docking models and molecular dynamics simulations.
Article
Food Science & Technology
Zhicheng Wu, Jiamin Liu, Jinggang Ruan, Min Xu, Zhaoming Wang, Dong Zhang
Summary: The effects of stewing time and the presence of fat on the physicochemical characteristics of meat were investigated. The results showed that prolonged stewing time and the presence of fat promoted the oxidation degradation of protein in meat, leading to changes in texture.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
