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学者姓名：蔡茜茜
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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 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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The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative salt-reducing strategy utilizing salty peptides has emerged with promising prospects. In this study, Porphyra haitanensis salty peptides (PHSPs) was obtained through hydrolysis and ultrafiltration. The salty taste of 30 mg/mL PHSPs was comparable to that of about 40 mM NaCl. The higher proportion of umami and sweet amino acids in PHSPs was found, which contributed to the salty and umami taste. Factors affecting the flavor of PHSPs were also investigated. CaCl2 exhibited the excellent synergistic enhancement with PHSPs on the salty taste, while the bitter taste of CaCl2 was masked in the presence of PHSPs, which was attributed to the chelation between calcium and peptides. Above all, it is expected that PHSPs can be further developed and support the emerging salt-reducing strategy in food engineering. © 2024 Elsevier Ltd
Keyword ：
Calcium chelation Calcium chelation Electronic tongue Electronic tongue Porphyra haitanensis Porphyra haitanensis Saltiness enhancement Saltiness enhancement Salty peptides Salty peptides Sensory evaluation Sensory evaluation
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| GB/T 7714 | Huang, X. , Gao, T. , Chen, X. et al. Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 [J]. | Food Chemistry , 2024 , 461 . |
| MLA | Huang, X. et al. "Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2" . | Food Chemistry 461 (2024) . |
| APA | Huang, X. , Gao, T. , Chen, X. , Cai, X. , Huang, J. , Wang, S. . Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 . | Food Chemistry , 2024 , 461 . |
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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 g·cm), 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 β-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel. © 2024 by the authors.
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, F. , Jiang, W. , Tian, H. 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, F. 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, F. , Jiang, W. , Tian, H. , Wang, L. , Zhu, J. , Luo, W. 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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Background: Food-derived calcium chelating peptides (CCPs), as a new generation of calcium supplements, offer a promising strategy for addressing the challenge of human calcium nutrition. They are natural and have low toxicity, effectively solving the problems of poor calcium absorption and low bioavailability in the body. Therefore, they have high application value and development prospects in the food industry. Scope and approach: This review provided a comprehensive overview from the preparation, purification, and identification to the evaluation of CCPs. The structure-function relationship of CCPs and emerging technologies for estimating CCPs are summarized, with a focus on exploring the gastrointestinal stability of CCPs, the mechanism of promoting calcium absorption, and the progress in improving calcium bioavailability. Key findings and conclusions: Conventional purification and identification of CCPs are costly and time-consuming. To overwhelm this challenge, computer-aided mathematical models, quantum mechanical calculations, bioinformatics, and real-time updated protein/peptide databases have been extensively investigated and utilized. However, the effective use of these tools relies on the awareness of the structure-function relationship of CCPs. Currently, an increasing number of CCPs have been discovered from various food sources, and providing insight into the effects of CCPs on calcium bioavailability has special significance for them as functional ingredients or calcium preparations. Future studies should focus on the commercial production of food proteins-derived CCPs on a large scale, comprehensively studying the structure-function relationship of CCPs and validating their health benefits in the human body. © 2024 Elsevier Ltd
Keyword ：
Calcium bioavailability Calcium bioavailability Calcium chelating peptides Calcium chelating peptides Emerging technology Emerging technology Gastrointestinal stability Gastrointestinal stability Mechanism Mechanism Structure-function relationship Structure-function relationship
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| GB/T 7714 | Wu, X. , Hu, Y. , Zheng, S. et al. Food-derived calcium chelating peptides: Biological functional components for better calcium bioavailability [J]. | Trends in Food Science and Technology , 2024 , 150 . |
| MLA | Wu, X. et al. "Food-derived calcium chelating peptides: Biological functional components for better calcium bioavailability" . | Trends in Food Science and Technology 150 (2024) . |
| APA | Wu, X. , Hu, Y. , Zheng, S. , Chen, Z. , Cai, X. , Wang, S. . Food-derived calcium chelating peptides: Biological functional components for better calcium bioavailability . | Trends in Food Science and Technology , 2024 , 150 . |
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Porphyra haitanensis with many bioactive components has great prospects for application in the functional food, pharmaceutical, and cosmeceutical industries. In this study, two sequentially extracted fractions (PhE1 & PhE2) were isolated and structurally characterized. The results showed that PhE1 was mainly composed of protein (36.82%) and neutral sugar (32.43%), while PhE2 mainly contained neutral sugar (58.70%). Both had galactose as main monosaccharides, PhE2 also contained a small amount of glucose. To widen the application of PhEs in starchy foods, they were added to corn starch (CS) system and co-gelatinized. Rheological tests indicated that PhEs could effectively affect gel strength of CS. The addition of PhEs effectively inhibited the content of leached amylose in CS gelatinization system except those at an addition of 5% PhE1 and 5% PhE2. FT-IR data suggested that PhE1 could improve the short-range order, but PhE2 showed no significant effects. SEM images showed that the pore wall of the composites thickened, and the network structure became relatively ordered. In vitro tests, PhEs significantly reduced the contents of rapidly digestible starch, and PhE1 presented better effects. Therefore, PhEs may be used as potential materials to delay the digestion of CS and related products.
Keyword ：
Corn starch Corn starch In vitro digestion In vitro digestion Physicochemical properties Physicochemical properties Porphyra haitanensis Porphyra haitanensis Protein-polysaccharide complex Protein-polysaccharide complex Structure analysis Structure analysis
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| GB/T 7714 | Yu, Manling , Yin, Hongmei , Huang, Jingjing et al. Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch [J]. | FOOD BIOSCIENCE , 2024 , 60 . |
| MLA | Yu, Manling et al. "Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch" . | FOOD BIOSCIENCE 60 (2024) . |
| APA | Yu, Manling , Yin, Hongmei , Huang, Jingjing , Cai, Xixi , Wu, Jiulin , Shi, Xiaodan et al. Structural characterization of Porphyra haitanensis extracts and their effects on structure, physicochemical properties, and in vitro digestibility of corn starch . | FOOD BIOSCIENCE , 2024 , 60 . |
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Vibrio alginolyticus (V. V. alginolyticus) ) is a common foodborne pathogen that poses a serious threat to food safety, therefore it urgently needs to be effectively controlled. In this study, a novel peptides-zinc nanocomposite (P@ZnNP) with antibacterial activity was fabricated from crimson sapper scales peptides (CSSP). The effect of P@ZnNP on V. alginolyticus was expected from the antibacterial and anti-virulence properties, as well as corresponding mechanism. The minimum inhibitory concentration (MIC) and time-killing curve data showed that P@ZnNP with a concentration of 0.23 mg/mL exhibited significant antibacterial activity against V . alginolyticus. . The analysis of the antibacterial mechanism of planktonic V . alginolyticus illustrated that it acted through membrane damage. The virulence related results revealed that the motility, biofilm formation, extracellular polysaccharide production, and alkaline serine protease synthesis of V . alginolyticus were significantly inhibited. Furthermore, in fresh shrimp models, P@ZnNP could reduce bacterial abundance and attenuate virulence. Given these findings, it is believed that P@ZnNP has the potential to become an antibacterial agent against V . alginolyticus in the food industry.
Keyword ：
Attenuate virulence Attenuate virulence Bio-control agent Bio-control agent Membrane damage mechanism Membrane damage mechanism Shrimp models Shrimp models Vibrio alginolyticus Vibrio alginolyticus
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| GB/T 7714 | Zheng, Shuhong , Lin, Shuhua , Xu, Yutong et al. Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus [J]. | FOOD BIOSCIENCE , 2024 , 61 . |
| MLA | Zheng, Shuhong et al. "Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus" . | FOOD BIOSCIENCE 61 (2024) . |
| APA | Zheng, Shuhong , Lin, Shuhua , Xu, Yutong , Cai, Xixi , Wang, Shaoyun . Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus . | FOOD BIOSCIENCE , 2024 , 61 . |
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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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Antifreeze peptide (AFP) including in frozen protein ink is an inevitable trend because AFP can make protein ink suitable for 3D printing after freezing. AFP-based surimi ink (ASI) was firstly investigated, and the AFP significantly enhanced 3D printability of frozen surimi ink. The rheological and textural results of ASI show that the tau 0, K, and n values are 321.14 Pa, 2.2259 x 105 Pa & sdot;sn, and 0.19, respectively, and the rupture strength of the 3D structure is up to 217.67 g. Circular dichroism, intermolecular force, and differential scanning calorimeter show ASI has more undenatured protein after freezing when compared that surimi ink (SI), which was denatured, and the alpha-helix changed to a beta-sheet due to the destruction of hydrogen bonds and the exposure of hydrophobic groups. The water distribution, water holding capacity, and microstructure indicate that ASI effectively binds free water after freezing, while SI has weak water binding capacity and a large amount of free water is formed. ASI is suitable for 3D printing, and can print up to 40.0 mm hollow isolation column and 50.0 mm high Wuba which is not possible with SI. The application of AFP provides guidance for 3D printing frozen protein ink in food industry.
Keyword ：
3D printing 3D printing Antifreeze peptide Antifreeze peptide Frozen protein ink Frozen protein ink Moisture distribution Moisture distribution Secondary structure Secondary structure
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| GB/T 7714 | Tian, Han , Chen, Xu , Wu, Jiajie et al. Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 277 . |
| MLA | Tian, Han et al. "Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 277 (2024) . |
| APA | Tian, Han , Chen, Xu , Wu, Jiajie , Wu, Jinhong , Huang, Jianlian , Cai, Xixi et al. Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 277 . |
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The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative salt-reducing strategy utilizing salty peptides has emerged with promising prospects. In this study, Porphyra haitanensis salty peptides (PHSPs) was obtained through hydrolysis and ultrafiltration. The salty taste of 30 mg/mL PHSPs was comparable to that of about 40 mM NaCl. The higher proportion of umami and sweet amino acids in PHSPs was found, which contributed to the salty and umami taste. Factors affecting the flavor of PHSPs were also investigated. CaCl2 exhibited the excellent synergistic enhancement with PHSPs on the salty taste, while the bitter taste of CaCl2 was masked in the presence of PHSPs, which was attributed to the chelation between calcium and peptides. Above all, it is expected that PHSPs can be further developed and support the emerging salt-reducing strategy in food engineering.
Keyword ：
Calcium chelation Calcium chelation Electronic tongue Electronic tongue Porphyra haitanensis Porphyra haitanensis Saltiness enhancement Saltiness enhancement Salty peptides Salty peptides Sensory evaluation Sensory evaluation
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| GB/T 7714 | Huang, Xincheng , Gao, Tingting , Chen, Xu et al. Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 [J]. | FOOD CHEMISTRY , 2024 , 461 . |
| MLA | Huang, Xincheng et al. "Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2" . | FOOD CHEMISTRY 461 (2024) . |
| APA | Huang, Xincheng , Gao, Tingting , Chen, Xu , Cai, Xixi , Huang, Jianlian , Wang, Shaoyun . Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 . | FOOD CHEMISTRY , 2024 , 461 . |
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