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学者姓名：蔡茜茜
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Abstract ：
This study aims to explore the cryoprotective mechanisms of food-derived hydrolyzed peptides and develop novel cryoprotectants to enhance the quality of frozen foods. Evynnis japonica scale antifreeze peptides (Ej-AFP) were prepared using enzymatic hydrolysis, which had a 4-fold increase in protection efficiency for surimi compared to traditional cryoprotectants. Furthermore, Ej-AFP was able to control 63.60% of the ice crystals to sizes below 600 mu m2. Three antifreeze peptide sequences were purified by using ice-affinity techniques and peptidomics. These sequences demonstrated a 21.75% enhancement in antifreeze activity and an increase of 1 degrees C in thermal hysteresis activity compared to Ej-AFP. Molecular simulation-elucidated ice-binding surface interacts with ice crystals through hydrogen bonds, while the nonice-binding surface disrupts the orderly arrangement of water molecules. This results in a tightly structured hydration layer around the peptide, increasing the curvature of the ice crystal surface and thereby demonstrating significant antifreeze activity in controlling ice crystal growth.
Keyword ：
antifreeze mechanism antifreeze mechanism antifreezepeptides antifreezepeptides cryopreservation cryopreservation structure-activityrelationship structure-activityrelationship surimi surimi
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| GB/T 7714 | Jiang, Wenting , Yang, Fujia , Cai, Dongna et al. Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (4) : 2634-2644 . |
| MLA | Jiang, Wenting et al. "Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 73 . 4 (2025) : 2634-2644 . |
| APA | Jiang, Wenting , Yang, Fujia , Cai, Dongna , Du, Jia , Wu, Manman , Cai, Xixi et al. Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (4) , 2634-2644 . |
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Abstract ：
本实验通过超声辅助酶解技术制备鸡皮蛋白抗冻肽(chicken skin antifreeze peptides,CsAFPs),研究CsAFPs对鸡肉糜稳定性的影响.结果表明,CsAFPs中85.88％为180～3 000 Da的短肽,其亲水性强,且表现出良好的热滞活性和重结晶抑制活性,能够使体系的冰晶含量降低(26.03±0.40)％,玻璃化转变温度提高7.3℃.CsAFPs与鸡肉糜风味协调一致,添加质量分数2％的CsAFPs能够显著提升鸡肉糜的持水力,同时保持色泽稳定,展现出应用潜力.经过4 次冻融循环后,添加2％CsAFPs的鸡肉糜凝胶保水能力、弹性、回复性的下降幅度均显著低于空白冻融组.多光谱技术分析表明CsAFPs能够防止蛋白质冷冻胁迫下的聚集变性,经过冻融循环后2％CsAFPs处理的肉糜中肌原纤维蛋白峰谷比值r比空白冻融组高.本研究有助于更好理解抗冻肽在冷冻肉糜中的保护机制,有望为肉糜提供一种有前景的低甜度、低热量的新型冷冻保护剂.
Keyword ：
冻融循环 冻融循环 品质保护 品质保护 抗冻多肽 抗冻多肽 肌原纤维蛋白 肌原纤维蛋白
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| GB/T 7714 | 蔡冬娜 , 都双 , 江文婷 et al. 鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控 [J]. | 食品科学 , 2025 , 46 (9) : 91-99 . |
| MLA | 蔡冬娜 et al. "鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控" . | 食品科学 46 . 9 (2025) : 91-99 . |
| APA | 蔡冬娜 , 都双 , 江文婷 , 卜帅 , 杨澳 , 汪少芸 et al. 鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控 . | 食品科学 , 2025 , 46 (9) , 91-99 . |
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为改善鱼糜凝胶特性，在鲢鱼鱼糜中添加质量分数为2%~10%的海带全粉（Laminaria japonica powder，LJP）制备鱼糜凝胶。分析LJP添加量对鱼糜凝胶的凝胶强度、质构、持水性、流变特性、化学作用力、肌原纤维蛋白（Myofibrillar protein，MP）二级结构、色泽及微观结构的影响。探究LJP改善鱼糜凝胶品质的内在原因。结果表明，LJP的添加显著提高了鱼糜凝胶的凝胶强度、硬度及持水性，随LJP添加量的增加，这三项指标呈先升高再降低趋势，并在添加量8%时达到最大值，而添加量10%时三项指标则显著下降；LJP对鱼糜溶胶的粘度、稳定性和储能模量（G'）也有显著的提升作用，能够促进弹性凝胶的形成，但添加量过高（10%）则对弹性凝胶具有一定的负面作用。LJP中所富含的多糖在鱼糜中可以与MP形成多糖-MP相互作用，使鱼糜凝胶中氢键和离子键作用力显著增加、MP二级结构向β-折叠转变，从而形成网络孔径小、结构更加致密的鱼糜凝胶。结论：适宜的LJP添加量（6%～8%）可以通过影响鱼糜凝胶特性、凝胶化学作用力及MP二级结构改善鱼糜凝胶品质。
Keyword ：
分子作用力 分子作用力 流变特性 流变特性 海带全粉 海带全粉 蛋白结构 蛋白结构 鱼糜 鱼糜
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| GB/T 7714 | 周凤超 , 江文婷 , 田韩 et al. 海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响 [J]. | 食品工业科技 , 2025 , 46 (4) : 1-9 . |
| MLA | 周凤超 et al. "海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响" . | 食品工业科技 46 . 4 (2025) : 1-9 . |
| APA | 周凤超 , 江文婷 , 田韩 , 罗维 , 张晓兰 , 王佳祯 et al. 海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响 . | 食品工业科技 , 2025 , 46 (4) , 1-9 . |
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This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity, reducing the ice crystal content by (26.03 ± 0.40)% and raising the glass transition temperature by 7.3 ℃. The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2% CsAFPs enhanced the water-holding capacity of chicken mince without color change. After four freeze-thaw cycles, mince added with 2% CsAFPs showed less reductions in water-holding capacity, elasticity, and resilience than did the control group. Ultraviolet (UV) absorption and Fourier transform infrared spectroscopy (FTIR) indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress. After freeze-thaw cycles, the r value of myofibrillar protein in the mince with 2% added CsAFPs was higher than the control group without CsAFPs. This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products. © 2025 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Beef Beef Enzymatic hydrolysis Enzymatic hydrolysis Fourier transform infrared spectroscopy Fourier transform infrared spectroscopy Freezing Freezing Peptides Peptides Poultry Poultry Thawing Thawing
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| GB/T 7714 | Cai, Dongna , Du, Shuang , Jiang, Wenting et al. Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles [J]. | Food Science , 2025 , 46 (9) : 91-99 . |
| MLA | Cai, Dongna et al. "Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles" . | Food Science 46 . 9 (2025) : 91-99 . |
| APA | Cai, Dongna , Du, Shuang , Jiang, Wenting , Bu, Shuai , Yang, Ao , Wang, Shaoyun et al. Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles . | Food Science , 2025 , 46 (9) , 91-99 . |
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Developing emulsifier-free intelligent films constitutes a dependable strategy for securing food supply chain safety. Here, zinc-binding peptides derived from Crimson Snapper scales (CSSP-Zn) and Jufeng grape pomace anthocyanin (JGA) were incorporated into a gelatin (GL) matrix to fabricate three types of films: GL film, GL film with CSSP-Zn and GL film with both JGA and CSSP-Zn. The GL film is a pure GL film, while the GL film incorporating CSSP-Zn exhibits antimicrobial activity, and the GL film containing both JGA and CSSP-Zn functions as an antimicrobial, pH-responsive intelligent film. Compared with the pure GL film, incorporating CSSP-Zn and JGA enhanced mechanical strength, water resistance and barrier properties via hydrogen bonding and Zn2+ ligand interactions. The intelligent film exhibited long-lasting antimicrobial activity, maintaining potent microbicidal efficacy even after 3 months of storage. Additionally, it demonstrates excellent antioxidant properties (DPPH and ABTS scavenging rates > 83 %), pH-responsive color changes, cytocompatibility (cell viability > 80 %) and biodegradability (degradable within 15 days in soil). When applied to Penaeus orientalis, the intelligent film effectively shields the shrimp from UV light, free radicals and microbes, delaying melanosis and spoilage while preserving texture, sensory attributes and nutrient profile, ultimately extending shelf life. Overall, incorporating CSSP-Zn and JGA can prepare a high-performance, eco-friendly GL-based intelligent film, providing valuable insights for sustainable food packaging. © 2025
Keyword ：
Acetobacter Acetobacter Aerobic bacteria Aerobic bacteria Bacillus cereus Bacillus cereus Environmental management systems Environmental management systems Listeria Listeria MERS MERS SARS SARS Vitamins Vitamins
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| GB/T 7714 | Lin, Shuhua , Shen, Jiaping , Zheng, Shuhong et al. Emulsifier-free gelatin-based intelligent films with long-term antimicrobial and antioxidative activities [J]. | Food Hydrocolloids , 2025 , 168 . |
| MLA | Lin, Shuhua et al. "Emulsifier-free gelatin-based intelligent films with long-term antimicrobial and antioxidative activities" . | Food Hydrocolloids 168 (2025) . |
| APA | Lin, Shuhua , Shen, Jiaping , Zheng, Shuhong , Zheng, Xingli , Chen, Xu , Cai, Xixi et al. Emulsifier-free gelatin-based intelligent films with long-term antimicrobial and antioxidative activities . | Food Hydrocolloids , 2025 , 168 . |
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The influence of epigallocatechin gallate (EGCG) on the physicochemical-rheological properties of silver carp surimi gel was investigated. The gel strength, texture, water-holding capacity (WHC), dynamic distribution of water, and rheological properties of surimi gels added with different levels (0, 0.02, 0.04, 0.06, 0.08, and 0.1%) of EGCG were measured. The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control. EGCG 0.02% had the highest gel strength (406.62 gcm), hardness (356.67 g), WHC (64.37%), and immobilized water contents (98.958%). The gel performance decreased significantly when the amounts of EGCG were higher than 0.06%. The viscosity, G ', and G '' of the rheological properties also showed the same trends. The chemical interaction of surimi gels, secondary structure of myofibrillar protein (MP), and molecular docking results of EGCG and silver carp myosin showed that EGCG mainly affected the structure and aggregation behavior of silver carp myosin through non-covalent interactions such as those of hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The microstructures of EGCG 0.02% and EGCG 0.04% were compact and homogeneous, and had better gel formation ability. The lower concentrations of EGCG formed a large number of chemical interactions such as those of disulfide bonds and hydrophobic interactions inside the surimi gels by proper cross-linking with MP, and also increased the ordered beta-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel.
Keyword ：
EGCG EGCG gel properties gel properties molecular docking molecular docking rheological properties rheological properties surimi surimi
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| GB/T 7714 | Zhou, Fengchao , Jiang, Wenting , Tian, Han et al. Influence of EGCG (Epigallocatechin Gallate) on Physicochemical-Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking [J]. | FOODS , 2024 , 13 (15) . |
| MLA | Zhou, Fengchao et al. "Influence of EGCG (Epigallocatechin Gallate) on Physicochemical-Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking" . | FOODS 13 . 15 (2024) . |
| APA | Zhou, Fengchao , Jiang, Wenting , Tian, Han , Wang, Liuyun , Zhu, Jiasi , Luo, Wei et al. Influence of EGCG (Epigallocatechin Gallate) on Physicochemical-Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking . | FOODS , 2024 , 13 (15) . |
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Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
Keyword ：
Color Color Flavor compounds Flavor compounds Metal ions Metal ions
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| GB/T 7714 | Cheng, Jing , Li, Lichan , Chen, Xu et al. Formation Mechanism of Gel and Flavor during Pidan Processing [J]. | Science and Technology of Food Industry , 2024 , 45 (5) : 357-366 . |
| MLA | Cheng, Jing et al. "Formation Mechanism of Gel and Flavor during Pidan Processing" . | Science and Technology of Food Industry 45 . 5 (2024) : 357-366 . |
| APA | Cheng, Jing , Li, Lichan , Chen, Xu , Cai, Xixi , Yu, Jie , Yu, Liyang et al. Formation Mechanism of Gel and Flavor during Pidan Processing . | Science and Technology of Food Industry , 2024 , 45 (5) , 357-366 . |
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Objective: Improve 3D printing performance and gel properties of silver carp surimi system. Methods : By optimizing 3D printing parameters, the 3D printing process is associated with material rheological properties and 3D printing performance. The effects of sodium chloride addition on rheological properties > 3D printing properties, gel strength, moisture properties and microstructure of silver carp surimi were investigated. Results:The addition of sodium chloride decreased the loss modulus of surimi in a dose-dependent manner > but significantly improved the shear recovery performance» reduced the cooking loss of surimi system and increased the water retention of surimi system. The best gel strength and the densest microstructure of silver carp were obtained when the sodium chloride content was 2.5%. Conclusion: Adding proper amount of sodium chloride can improve the 3D printing performance and gel properties of surimi products. © 2024 Editorial Department of Food and Machinery, shipin yu jixie. All rights reserved.
Keyword ：
3D printing 3D printing gel gel rheology rheology sodium chloride sodium chloride surimi surimi
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| GB/T 7714 | Zhang, Z. , Chen, X. , Wang, S. et al. Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system; [氯化钠对鍵鱼糜体系3D 打印性能及凝胶特性的影响] [J]. | Food and Machinery , 2024 , 40 (4) : 1-6and46 . |
| MLA | Zhang, Z. et al. "Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system; [氯化钠对鍵鱼糜体系3D 打印性能及凝胶特性的影响]" . | Food and Machinery 40 . 4 (2024) : 1-6and46 . |
| APA | Zhang, Z. , Chen, X. , Wang, S. , Cai, X. . Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system; [氯化钠对鍵鱼糜体系3D 打印性能及凝胶特性的影响] . | Food and Machinery , 2024 , 40 (4) , 1-6and46 . |
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3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives.
Keyword ：
printability printability protein protein quality quality rheological properties rheological properties
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| GB/T 7714 | Tian, Han , Wu, Jiajie , Hu, Yanyu et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review [J]. | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
| MLA | Tian, Han et al. "Recent advances on enhancing 3D printing quality of protein-based inks: A review" . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 23 . 3 (2024) . |
| APA | Tian, Han , Wu, Jiajie , Hu, Yanyu , Chen, Xu , Cai, Xixi , Wen, Yaxin et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
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Antioxidants are crucial for balancing free radicals, activating the body's defense system, and reducing oxidative stress. Food-derived antioxidant peptides have broad applications in food and biomedical industries, yet understanding their complex composition and molecular mechanisms remains incomplete. Our previous studies have indicated that bass fish (Lateolabrax japonicus) hydrolysates (LPH) possess antioxidant properties. This study aimed to identify and analyze novel antioxidant peptides from LPH using biochemical and computer-based studies. Five novel peptides were discovered, including AGFAGDDAPR, DDWENWAK, DWENWAK, EWDNFAK, and WGEDGYIR, with DDWENWAK showing remarkable antioxidant effects. DDWENWAK protected Caco-2 cells against H2O2-induced oxidative damage and improved mitochondrial energy metabolism via Nrf2 and AMPK pathways. Molecular docking affirmed the relationship between antioxidant properties and peptide structure, highlighting key hydrogen bonds and electrostatic interactions mediating peptide-receptor binding. These findings provide better insight into the antioxidant peptides' action mechanisms, aiding in the development of novel peptides for antioxidant-functional foods or pharmaceuticals.
Keyword ：
Antioxidant Antioxidant Caco-2 cells Caco-2 cells Characterization Characterization Energy homeostasis Energy homeostasis Molecular docking Molecular docking
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| GB/T 7714 | Li, Chen , Li, Lichan , Farag, Mohamed A. et al. Identification of novel antioxidant peptides from Lateolabrax japonicus and the underlying molecular mechanisms against oxidative stress injury in Caco-2 cells [J]. | FOOD BIOSCIENCE , 2024 , 62 . |
| MLA | Li, Chen et al. "Identification of novel antioxidant peptides from Lateolabrax japonicus and the underlying molecular mechanisms against oxidative stress injury in Caco-2 cells" . | FOOD BIOSCIENCE 62 (2024) . |
| APA | Li, Chen , Li, Lichan , Farag, Mohamed A. , Cai, Xixi , Wang, Shaoyun . Identification of novel antioxidant peptides from Lateolabrax japonicus and the underlying molecular mechanisms against oxidative stress injury in Caco-2 cells . | FOOD BIOSCIENCE , 2024 , 62 . |
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