Volume 41, Issue 4 (2025)
Fundamental Research
Enhancing the acidic activity of D-lyxose isomerase by molecular modification methods
LI Qiaoling, HU Yang, ZHOU Huiling, YU Xun, WEN Li, and WU Hao
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60024
［Objective］ To improve the activity of D-lyxose isomerase under acidic conditions.［Methods］ Solvent -accessible surface bioinformatics analysis was performed on surface residues of D-lyxose isomerase derived from Caldanaerobius polysaccharolyticus,and six mutation sites,i.e.,K2D,K2E,K8D,K8E,K18D,and K 18E,were designed.Mutants were constructed and subjected to recombinant inducible heterologous expression in Escherichia coli.The recombinant mutant enzymes were isolated and purified using a nickel affinity chromatography column.In vitro comparative experiments were conducted to evaluate the catalytic conversion of D-fructose to D-mannose by the recombinant mutant enzymes at acidic pH 5.5 and near -neutral pH 6.5.［Results］］ The recombinant mutant enzymes K 8D and K 8E showed significantly improved catalytic conversion rates of D-fructose,with the conversion rate reaching 140% under optimal conditions (pH 6.5).At pH 5.5,the conversion rate was 1.26 times higher than that of the wild -type enzyme.［Conclusion］ Molecular modification successfully enhanced the catalytic activity of D-lyxose isomerase mutants under acidic conditions.
Interaction between casein and TLR 4 on neutrophil surface based on molecular dynamics
TANG Yang, JIANG Fei, ZHANG Bo, WEN Li, and XIE Yufei
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80042
［Objective］ To explore the activation effect of casein (CN) on neutrophils and its interaction with TLR 4 receptors on the neutrophil surface.［Methods］ The zebrafish model is adopted to study the activation effect of CN on neutrophil migration,with such methods as 3D model construction,molecular docking,and molecular dynamics simulations employed to study the interaction between TLR 4 receptors and CN subtypes.［Results］］ Treatment of 3 dpf zebrafish with 1 mg/mL of CN solution for 2 h can induce neutrophil migration and accumulation inside the body of the zebrafish.All subtypes of CN can form stable complexes with TLR 4.It is speculated that the key amino acids that maintain the stability of the complexes between αS1-CN/αS2-CN and TLR 4 mainly bind via hydrogen bonds and hydrophobic interactions,while the key amino acids that maintain the stability of the complexes between β-CN/κ-CN and TLR 4 mainly bind by hydrogen bonds.［Conclusion］ CN can bind to TLR 4 via hydrogen bonds and hydrophobic interactions,and mediate the activation of neutrophils,thus exerting its immunomodulatory effects.
Screening and identification of pollution-reducing strains in wastewater processed by freshly-extracted Zanthoxylum oil
SU Yanan, QIN Likang, CHEN Mengping, WU Qifeng, and MIN Fangqing
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80114
［Objective］ To isolate and identify highly effective strains capable of removing chemical oxygen demand (COD ) and ammonia nitrogen from antibacterial wastewater.［Methods］ Metagenomic sequencing technology is employed to deeply explore the microbial resources in wastewater isolated by freshly -extracted Zanthoxylum oil.The strains with the ability to efficiently remove COD and ammonia nitrogen are accurately analyzed.The strains with pollution -reducing potential are screened from wastewater enriched through natural outdoor cultivation for one month.［Results］］ Proteobacteria and Firmicutes are the predominant phyla in the wastewater isolated by freshly -extracted Zanthoxylum oil,while Enterobacter and Acetobacter are the dominant genera.Three strains with significant COD and ammonia nitrogen removal capabilities are selected and identified as Bacillus stercoris strain X4,Pseudomonas putida X21,and Pseudomonas taiwanensis X22.In actual wastewater treatment,the COD removal rate of these three strains after 8 days is 55.47%,50.76%,and 52.32%,respectively,while the ammonia nitrogen removal rate after 36 hours is 55.93%,54.19%,and 40.79%,respectively.［Conclusion］ The strains identified through indigenous enrichment in Zanthoxylum oil wastewater are more effective in reducing pollution than those from other sources.
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80917
［Objective］ To compare the effects of roasting and microwave conditions on odor compounds in walnut oil.［Methods］ Identification of odor compounds in roasted walnut oil (140 ℃ roasting for 15 and 30 min;160 ℃ roasting for 15 and 30 min ) and microwaved walnut oil (700 W for 1,3,5,and 7 min ) is performed by gas chromatography -mass spectrometry (GC-MS).［Results］］ A total of 74 odor compounds are identified,and the mass fraction of odor compounds gradually rises with increasing roasting temperature and microwave time.Aldehydes and heterocycles are the most dominant odor compounds in walnut oil.The 3-methyl butanal,pentanal,phenylacetaldehyde,2,3-butanedione,2,3-pentanedione,2-pentylfuran,and 2-ethyl -6-methylpyrazine are determined to be the key odor compounds in roasted walnut oil (160 ℃ roasting for 30 min ) and microwaveable walnut oil (700 W for 7 min ).The roasted walnut oil (160 ℃ roasting for 15~30 min ) and microwave walnut oil (720 W for 7 min ) have the strongest odor,followed by roasted walnut oil (140 ℃ roasting for 30 min ) and microwave walnut oil (720 W for 3~5 min );While roasted walnut oil (140 ℃ roasting for 15 min ) and microwave walnut oil (720 W for 1 min ) have the weakest odor.［Conclusion］ Roasting at high temperature for a long time (160 ℃ roasting for 30 min ) promotes the formation of heterocyclic compounds more effectively,while microwave treatment can achieve a comparable flavor intensity 引用格式：许晓雪.Arrow -SPME -GC-MS结合化学计量法比较焙烤和微波核桃油中气味化合物的差异 ［J］.食品与机械，2025，41（4）：27-36.C itation:XU Xiaoxue.Differences in odor compounds between roasted and microwaved walnut oils compared by Arrow-SPME-GC-MS combined with stoichiometry method [J].Food & Machinery,2025,41(4):27-36.in a shorter time (7 min ).Both methods are effective in enhancing the odor intensity of walnut oil.
Effect of SiO 2 low-temperature refining pretreatment on quality of pumpkin seed oil extracted by critical fluid
ZHAO Lina and LI Jin
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80704
［Objective］ To solve the problem that pumpkin seed oil (PSO ) prepared by critical fluid extraction contains more impurities,this paper employs two types of SiO2 to refine the PSO at low temperature and study the influence of them on the quality characteristics of the oil.［Methods］ Gas chromatography,high performance liquid chromatography,and ultraviolet spectroscopy are adopted to analyze and compare the quality difference of PSO prepared from two critical fluids and the influence of low -temperature refining treatment of SiO2 on PSO quality characteristics.［Results］］ The results show that the fatty acid content and composition of PSO extracted by two critical fluids are similar,and PSO prepared by the subcritical extraction contains more α-tocopherol,γ-tocopherol,total phenols,β-carotene,and higher antioxidant activity.Meanwhile,PSO prepared by the supercritical extraction includes higher squalene and sterol content.After two types of SiO2 refining treatment,the most fatty acid content in PSO remains basically unchanged (P>0.05),but the acid value,peroxide value,and color decrease.Additionally,both trace active ingredients and antioxidant activity in PSO are significantly reduced (P<0.05).Among them,the loss of trace active ingredients in PSO ranges from 8.9% to 24.6%,while the loss rates of OSI,DPPH,and FRAP are between 3.2% and 7.4%,13.2% and 26.5%,and 15.3% and 26.4% respectively.In addition,after PSO is refined with two types of SiO2,the total amount of phospholipids is reduced by more than 85%.The results of principal component analysis and clustering analysis show that the preparation process and low -temperature refining treatment of SiO2 have significant effects on the quality characteristics of PSO.［Conclusion］ SiO2 refining treatment can significantly improve the quality characteristics of PSO prepared by critical fluid extraction.
Odor characteristic discrimination of Northeast Chinese fermented soybean paste based on sensory analysis , electronic nose , and GC-IMS
JI Shenglong, LI Meishan, LI Fenglin, CHEN Fuyu, and WEI Deng
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80613
［Objective］ To explore the differences in volatile flavor profiles and discriminate odor characteristics among four kinds of commercially available fermented soybean paste.［Methods］ A comprehensive analysis of the differences in volatile flavor profiles and odor characteristics of four types of fermented soybean paste is conducted by sensory profile,electronic nose,and gas chromatography -ion mobility spectrometry (GC-IMS ).［Results］］ The main volatile organic compounds (VOCs ) in the four types of Northeast Chinese fermented soybean paste are esters,acids,aldehydes,ketones,and heterocyclic volatiles such as pyrazines,furans,and pyrroles.Sour and putrid aromas are the core odors contributing to the "pungent odor" of fermented soybean paste.CJ1 exhibits a more intense and irritating "stinky" odor,CJ2 demonstrates a more layered aroma profile,CJ3 shows a more harmonious aroma,and CJ 4 has a milder pungent odor with more pronounced,softer,fresh,and floral aromas.Significant differences in odor characteristics are observed among different fermented soybean paste types.［Conclusion］ The combination of sensory profile,electronic nose,and GC -IMS can effectively distinguish and discriminate the volatile flavor characteristics of the four commercially available fermented soybean paste types.
Preparation of potato protein fiber by trypsin method and its structural and functional properties
ZHOU Xiangjun and LI Miao
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60027
［Objective］ To investigate the preparation of potato protein fiber (PPF) based on enzymatic method,and further analyze their structural and functional properties.［Methods］ PPF is prepared from potato protein isolate (PPI) through enzymatic hydrolysis with trypsin (Tyr) and acid -heat treatment.The effects of protein mass concentration,heating time,Tyr activity,and heating temperature on the fluorescence intensity of PPF are studied.Structural properties of PPF are characterized by infrared spectroscopy,fluorescence spectroscopy,etc.With curcumin (Cur) as an encapsulated object,the encapsulation efficiency,loading capacity,thermal stability,and antioxidant activity of PPF -Cur complexes are investigated.［Results］］ During the fibrosis process of PPF,the β-sheet content increases from 28.12% to 32.29%,and the α-helix content increases from 22.53% to 25.87%.When the protein mass concentration ranges from 0.2 to 0.8 mg/mL,the Trp fluorescence peak of PPF exhibits a redshift,and its fluorescence intensity is higher than that of PPI.When the Cur concentration increases from 20 to 100 μg/mL,the encapsulation efficiency of PPF -Cur increases from (64.66±0.25)% to (96.16±0.20)%,representing a 48.72% increase,while the loading capacity increases from (3.25±0.01) to (19.62±0.02) μg/mg,a 5.04-fold increase.After heating for 120 min,the retention rates of free Cur and PPF -Cur are (74.40±0.32)% and (87.83±0.61)%,respectively.At Cur concentrations of 20~40 μg/mL,the 引用格式：周向军，李苗.胰蛋白酶法制备马铃薯蛋白纤维及其结构性质和功能特性研究 ［J］.食品与机械，2025，41（4）：54-62.C itation:ZHOU Xiangjun,LI Miao.Preparation of potato protein fiber by trypsin method and its structural and functional properties [J].Food & Machinery,2025,41(4):54-62.|scavenging rates of PPF -Cur against DPPH free radicals and ABTS ⁺ free radicals reach 66.46% and 47.87%,respectively.［Conclusion］ Food protein fibers prepared by enzymatic method combined with acid heat treatment can improve the structural and functional properties of proteins.
Extraction , purification , and structural characteristics of polysaccharide from roasted beans of Coffea arabica
SHEN Xiaojing, YE Renfeng, GONG Shuchun, WANG Hongsheng, and JIANG Weiwei
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80555
［Objective］ To study the composition and structural characteristics of polysaccharides from roasted beans of Coffea arabica.［Methods］ Roasted beans of C.arabica were used as raw materials.The hot water extraction combined with alcohol precipitation method was optimized using the response surface methodology to extract polysaccharides.The crude polysaccharide was purified using the Sevag method,macroporous resin,cellulose column,and gel separation technology.Total sugar,total phenol,total flavonoid,and monosaccharide compositions were analyzed using the phenol -sulfuric acid method,Folin -Ciocalteu assay,NaNO2-AlCl3-NaOH method,and ion chromatography,respectively.The structural characteristics of the polysaccharides were characterized by infrared spectroscopy (IR) and scanning electron microscopy (SEM ).Additionally,the in vitro antioxidant activity of the polysaccharides was evaluated.［Results］］ The optimal extraction conditions for polysaccharides from roasted coffee beans were as follows:extraction temperature of 80.4 ℃,extraction time of 48 min,liquid -to-solid ratio of 15.3∶1 (mL/g ),and ethanol volume fraction of 75%.Under these conditions,the polysaccharide yield was (7.56±0.26)%.After purification,five polysaccharides (RBP 1,RBP 2,RBP 3,RBP 4,and RBP 5) were obtained,which were primarily 引用格式：沈晓静，叶仁凤，龚姝淳，等.烘焙小粒咖啡豆多糖的提取、纯化及结构特征研究 ［J］.食品与机械，2025，41（4）：63-71.C itation:SHEN Xiaojing,YE Renfeng,GONG Shuchun,et al.Extraction,purification,and structural characteristics of polysaccharide from roasted beans of Coffea arabica [J].Food & Machinery,2025,41(4):63-71.composed of galactose (Gal),rhamnose (Rha),glucose (Glc),arabinose (Ara),and mannose (Man ).The infrared spectra of the polysaccharides showed characteristic absorption peaks near 3 300~3 500 cm-1,2 900~3 000 cm-1,1 600 cm-1,1 400~1 300 cm-1,and 1 000 cm-1.SEM images showed that the polysaccharides exhibited a series of compact,porous structures,with RBP 4 displaying a dense and regular pore structure.The antioxidant activity results showed that RBP 0 had the strongest antioxidant capacity,which increased with concentration in the range of 0.1~0.5 mg/mL.The DPPH radical scavenging ability increased from (1.53±0.32)% to (82.85±0.61)%,and the iron reduction ability (FRAP method ) increased from (0.39±0.000 48) mmol/g Fe2+ to (3.03±0.001 9) mmol/g Fe2+.［Conclusion］ The polysaccharides from roasted beans of C.arabica are vesicular polysaccharides primarily composed of galactose,rhamnose,glucose,arabinose,and mannose.
Safety & Inspection
Detection modelling of four major organic acids in the base wine of Fuyuxiangxing crude Baijiu based on near-infrared spectroscopy
ZHANG Yunxia, YU Ji, LI Yuntong, YU Bing, JIN Xiqing, and YAO Maojun
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80174
［Objective］ To rapidly quantify four major organic acids in 47 base wines of Fuyuxiangxing crude Baijiu using near -infrared spectroscopy (NIR) and chemometrics.［Methods］ The study used the Kennard -Stone (K-S) algorithm to divide the samples,combined with preprocessing strategies such as normalization,standard normal variate transformation (SNV ),and Savitzky -Golay smoothing.Model parameters were optimized through cross -validation,and the effects of the number of principal components and band selection on the performance of the principal component regression (PCR ) and partial least squares regression (PLSR ) models were evaluated.［Results］］ The validation results showed that the prediction correlation coefficients (R2c) of the PCR models for the four major organic acids (acetic acid,n-butyric acid,n-pentanoic acid,and n -hexanoic acid ) were all higher than 0.9,and the root mean square errors of prediction (RMSEPs ) were all lower than 7.The R2c values of the PLSR models were all higher than 0.8,and the RMSEPs were all lower than 8,indicating that the models had good generalization ability and prediction accuracy.［Conclusion］ NIR combined with PCR and PLSR modeling methods can effectively achieve the rapid quantitative analysis of the four organic acids in Fuyuxiangxing crude Baijiu base wine.
Determination of carbendazim residues in various vegetable oils based on three-dimensional fluorescence spectroscopy
XIAO Jian, XIA Alin, and HUANG Wei
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80831
［Objective］ To develop a rapid and accurate method for the determination of carbendazim residues in vegetable oils.［Methods］ Three -dimensional fluorescence spectroscopy combined with chemometrics was used for the quantitative analysis of carbendazim residues in vegetable oils.Three different vegetable oil extracts were added to carbendazim to prepare samples,and their three -dimensional fluorescence spectra were measured.Parallel factor (PARAFAC ),full -rank parallel factor (FPA -PARAFAC ),and alternating trilinear decomposition (ATLD ) were used to analyze carbendazim in the samples.The figures of merit (FOM ),such as selectivity,sensitivity,detection limit,and quantification limit,were calculated for the three algorithms,and tested using the elliptical joint confidence region (EJCR ).［Results］］ The recovery rates of carbendazim for PARAFAC,FPA -PARAFAC,and ATLD were 96.98%~112.64%,97.05%~112.36%,and 93.07%~104.47%,respectively,with the average recovery rate for ATLD being closer to 100%.In FOM and EJCR analysis,ATLD outperformed the other two algorithms.［Conclusion］ The use of three -dimensional fluorescence spectroscopy combined with chemometrics for the determination of carbendazim residues in vegetable oils provides excellent quantitative results.
Legislative research on health taxes on high sugar and high salt foods based on foreign experience
WANG Linzhi and WANG Chunyang
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80260
The health hazards of high sugar and high salt foods have led to an increasing chronic disease burden globally,which has become a major challenge in public health.By analyzing the legislative practices of health taxes in countries including Mexico,Chile,and the United Kingdom,it is identified that foreign health taxes have the advantages and disadvantages of a single,comprehensive,and tiered tax rate model.The public consumption behavior changes,health benefits,and negative issues are also evaluated.Given this,the necessity and feasibility of health tax legislation for high sugar and high salt foods in China are further explored.A health tax legislative framework is proposed,involving tax system elements,procedural rules,and supporting policies.Besides,it is suggested to adopt a three -stage implementation path of "top level design -pilot exploration -comprehensive promotion" on this basis to realize the health tax system and promote the Healthy China strategy implementation.
Food Equipment & Intelligent Manufacturing
A multi-conductor array capacitor device for grain dryers and its measurement analysis
LIU Cong, LIU Jue, CHEN Dachang, and FANG Chao
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80983
［Objective］ To address the limitations of traditional single -point moisture measurement in complex drying environments,a multi -conductor array capacitor device was designed for moisture content measurement inside a grain dryer.［Methods］ An array of 8 conductor rods was arranged to measure the capacitance between each pair of adjacent rods,from which the average dielectric constant in the inter -rod regions was calculated to enable real -time moisture monitoring during the grain drying process.［Results］］ High -precision capacitance measurements were achieved using an FDC 2214 capacitive sensor controlled by a Raspberry Pi Pico W.The relationship between the dielectric constant in regions with varying moisture content and the corresponding water weight was validated,generating a two -dimensional dielectric constant distribution map.In environments with uneven humidity distribution,the device rapidly and stably detected moisture diffusion and accurately fitted the improved Dobson model.During the fitting process,the maximum standard deviation of the dielectric constant was 3.98,with an average value of 1.27.［Conclusion］ By adjusting the physical structure of the test setup,the device can measure the average moisture distribution in any spatial unit of grain.
Moderate processing of wheat based on milling procedures
ZHANG Peijie, REN Guangyue, LIU Wenchao, FAN Huiping, and ZHANG Debang
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80770
［Objective］ To investigate the production procedures for moderately processed wheat flour,with the aim of improving milling efficiency,reducing raw material loss,and enhancing flour quality.［Methods］ The milling process was conducted by regulating key steps (wheat conditioning,sifting,bran milling,and roll spacing adjustment ).Flour quality was comprehensively evaluated based on flour yield and flour characteristics to determine the optimal moderate processing procedure.［Results］］ The roll spacing adjustment -non-conditioning process yielded the highest flour output (72.05 g/100 g),representing an increase of 8.96% compared to the control group and 14.24% compared to the non -conditioning process.Moreover,the protein content of flour obtained through the roll spacing adjustment -non-conditioning method increased by 7.97% compared to the non -conditioning method.Milling processes involving increased roll spacing,such as roll spacing adjustment -non-conditioning,roll spacing adjustment -second sifting,and roll spacing adjustment -second bran milling,resulted in increases in total phenolic content by 56.85%,53.76%,and 40.38%,respectively,compared with the same processes using smaller roll spacing.The highest short -range ordered structure of wheat starch was observed under the roll spacing -adjusted bran milling process.［Conclusion］ The roll spacing adjustment -non-conditioning process is the optimal moderate processing method for achieving overall superior flour quality.Appropriately increasing roll spacing during milling is a feasible strategy for moderate wheat processing,引用格式：张培杰，任广跃，刘文超，等.基于制粉程序的小麦适度加工研究 ［J］.食品与机械，2025，41（4）：105-113.C itation:ZHANG Peijie,REN Guangyue,LIU Wenchao,et al.Moderate processing of wheat based on milling procedures [J].Food & Machinery,2025,41(4):105-113.which can enhance the total phenolic and ash content of flour while reducing its whiteness.
Storage Transportation & Preservation
Effect of low-voltage electrostatic field-assisted freezing on sheep liver quality
BAI Jiaxin, TUNGALAG Dong, GERELT Borjigin, LI Shaobo, and YUN Xueyan
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80848
［Objective］ To investigate the effect of a low -voltage electrostatic field (LVEF ) on the quality of frozen sheep liver.［Methods］ Fresh sheep liver was used as raw material,cooked,and then frozen under different temperatures (-20,-40 ℃) with LVEF assistance.Periodic sampling was conducted to analyze changes in color,thawing loss rate,pH value,hardness,chewiness,total viable count (TVC ),total volatile basic nitrogen (TVB -N),vitamin A content,microstructure,and moisture distribution during storage.［Results］］ After 30 days of storage,the TVC,TVB -N content,pH value,and vitamin A content in the LVEF -assisted -40 ℃ group were 3.38 lg(CFU/g ),13.37 mg/ 100 g,6.06,and 8 016 μg/100 g,respectively.The thawing loss rate,color,hardness,and chewiness in this group were higher than those in the control group,indicating significantly better storage quality (P<0.05).Scanning electron microscopy images showed that the LVEF -treated samples exhibited a neatly and tightly arranged structure with minimal damage.T2 relaxation time analysis demonstrated that LVEF effectively prevented the transition of immobilized water into free water,thereby improving the water retention capacity of sheep liver.引用格式：白嘉鑫，董同力嘎，格日勒图，等.低压静电场辅助冻藏对羊肝品质的影响 ［J］.食品与机械，2025，41（4）：114-122.C itation:BAI Jiaxin,TUNGALAG Dong,GERELT Borjigin,et al.Effect of low-voltage electrostatic field-assisted freezing on sheep liver quality [J].Food & Machinery,2025,41(4):114-122.|［Conclusion］ LVEF can mitigate changes in the storage quality of sheep liver and reduce ice crystal damage to its internal structure after freezing.
Effect of carrageenan and modified starch combined with mild cooking on the quality of sterilized braised chicken
WANG Xinrui, LI Youying, MA Feifei, LI Ronghui, and SU Huosheng
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80497
［Objective］ To explore the effect of polysaccharide water -retaining agents,such as carrageenan and modified starch,combined with mild cooking on the eating quality of sterilized braised chicken,and to improve the edible quality of pre -cooked braised chicken suitable for room -temperature storage.［Methods］ Under mild cooking conditions,the tenderness retention effects of carrageenan and modified starch,used individually and in combination,were first compared.A single -factor test was then conducted on the better -performing treatment group.Based on the results of the single -factor test,a comprehensive experiment was carried out,and the optimal ratio of polysaccharide water -retaining agents obtained from the comprehensive test was further verified.The quality of braised chicken was evaluated by measuring shear force,texture profile analysis,cooking loss rate,color,and sensory attributes.［Results］］ The combined use of carrageenan and modified starch resulted in better tenderness of the chicken,with the optimal combination being 0.2% carrageenan and 0.5% modified starch.Braised chicken treated with this combination of polysaccharide water -retaining agents and mild cooking showed better retention of eating quality after sterilization,including improved tenderness,reduced hardness,lower cooking loss,enhanced meat glossiness,better mouthfeel,and favorable taste.［Conclusion］ The combination of carrageenan and modified starch with mild cooking can,to a certain extent,alleviate the quality deterioration of braised chicken caused by sterilization..
Nutrition & Activities
Comparison of cytotoxicity , antioxidation and hypoglycemic activity of three stilbene compounds
CHEN Ying, ZHANG Chaobing, CHEN Shaoqiang, YAN Rian, and CHEN Yongsheng
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80706
［Objective］ To explore the differences in cytotoxicity,antioxidant,and hypoglycemic activities of resveratrol,oxy -resveratrol,and piceatannol,three stilbene compounds with similar structures.［Methods］ The cytotoxicity,extracellular/intracellular antioxidant activity,and hypoglycemic activity of the three compounds are analyzed by Cell Counting Kit -8 (CCK -8),total antioxidant activity,cellular antioxidant stress ability,intracellular reactive oxygen species (ROS ) content,cellular antioxidant activity (CAA ) assay,and α-glucosidase inhibitory activity.［Results］］ Compared with oxy -resveratrol and resveratrol,piceatannol shows lower cytotoxicity,better extracellular antioxidant activity,and α-glucosidase inhibitory activity.All three stilbenes effectively mitigate the oxidative stress damage of HepG 2 cells induced by H2O2 solution and reduce the ROS content in HepG 2 cells in a dose -dependent manner.Oxy -resveratrol demonstrates a stronger capacity to inhibit the generation of oxygen free radicals induced by ABAP in HepG 2 cells.［Conclusion］ The three stilbene compounds all have high antioxidant activity and hypoglycemic activity.
Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout
ZHANG Xiaomin, DING Rui, WU Yangang, WU Zhengsi, CHEN Mengyuan, LIU Yan, GUO Xiao, and GONG Zhiyong
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80735
［Objective］ To investigate the nutritional quality and flavor characteristics of the unique lotus sprout in Caidian.［Methods］ A texture analyzer,electronic nose,solid -phase microextraction -gas chromatography -mass spectrometry (SPME -GC-MS),and gas chromatography -ion mobility spectroscopy (GC-IMS ) were used to analyze the textural properties and volatile organic compounds (VOCs ) 引用格式：张小敏，丁瑞，吴艳刚，等.蔡甸特色藕带的营养品质及风味特性综合评价 ［J］.食品与机械，2025，41（4）：139-147.C itation:ZHANG Xiaomin,DING Rui,WU Yangang,et al.Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout [J].Food & Machinery,2025,41(4):139-147.of three primary lotus sprout varieties,i.e.,"Maosanjie","Baiyuzan 2",and "Elian 5" in Caidian.The nutritional quality of these three lotus sprouts was comprehensively evaluated through principal component analysis.［Results］］ Significant differences were found in the nutritional quality of the three lotus sprout varieties,except for starch content.The cumulative contribution rate of the two principal components was 92.612%,effectively reflecting the comprehensive nutritional quality of the lotus sprouts.Baiyuzan 2 ranked first in terms of overall score.Maosanjie exhibited superior textural characteristics compared to the other two varieties.The overall flavor components of the three lotus sprouts were similar,with a higher content of small molecular volatile organic compounds.The flavor substance content in Maosanjie and Elian 5 was higher than that in Baiyuzan 2.Three common characteristic flavor compounds,2-pentyl furan,phenylacetaldehyde,and nonanal,were detected in all three lotus sprout varieties using SPME -GC-MS and GC -IMS.The relative content of aldehydes,esters,and ketones in the volatile components of the three lotus sprouts ranged from 22.10% to 30.06%,19.76% to 20.42%,and 18.67% to 24.47%,respectively,making significant contributions to the formation of the lotus sprout flavor.Aldehydes were the most prominent volatile compounds and played a key role in shaping the characteristic aroma of the lotus sprouts.Through orthogonal partial least squares discriminant analysis (OPLS -DA),17 volatile compounds with significant contributions were selected.Furthermore,a correlation between the quality and flavor of the lotus sprouts was found.［Conclusion］ Caidian lotus sprout is rich in nutrition,has a unique aroma,and shows broad market prospects.
Optimization of the preparation process of Cordyceps militaris polypeptides through fermentation technology and evaluation of antioxidant activity
XIN Ting, WANG Zhao, LI Changbin, and ZOU Jian
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80019
［Objective］ To prepare Cordyceps militaris polypeptides using fermentation and analyze their antioxidant activity.［Methods］ The most suitable strain was screened from four candidates.Based on single -factor experiments and combined with orthogonal experiments,the fermentation process conditions of the selected strain were optimized.The polypeptide solution was separated and purified by ultrafiltration,and the antioxidant activity of C.militaris polypeptides was analyzed.［Results］］ The optimal conditions for preparing polypeptides from C.militaris protein by fermentation with Bacillus subtilis were as follows:3% addition of C.militaris protein,fermentation temperature of 36 ℃,inoculation amount of 4%,and fermentation time of 24 hours.Under these conditions,the polypeptide yield was 67.95%.After ultrafiltration,the fraction with a relative molecular mass <3 000 in the polypeptide solution exhibited the highest antioxidant>activity.［Conclusion］ The process of preparing antioxidant peptides from C.militaris by fermentation with B.subtilis is feasible.
Development & Application
Effect of sodium carboxymethyl cellulose coating treatment on oil absorption in vacuum-fried taro crisp strips
LI Xiaoyun, XIE Ronghua, CHEN Sheng, HAN Chunyang, CHEN Junliang, REN Aiqing, and DUAN Zhenhua
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80899
［Objective］ Fresh taro was used as the raw material to investigate the effect of sodium carboxymethyl cellulose (CMC -Na) coating combined with blanching,freezing,and osmotic pretreatment on oil absorption in vacuum -fried taro crisp strips.［Methods］ The treatments included blanching (CK),blanching +freezing (BF),blanching +freezing +coating (BFC ),blanching +osmotic (BO),and blanching +osmotic +coating (BOC ).The study analyzed their effect on the drying characteristics,hardness,and color of vacuum -fried taro crisp strips,and used low -field nuclear magnetic resonance (LF-NMR ),magnetic resonance imaging (MRI ),and scanning electron microscopy (SEM ) to investigate the oil distribution and microstructure of the taro crisp strips.［Results］］ BF treatment increased the drying rate of the taro crisp strips,while BOC treatment reduced it.BFC and BOC treatments resulted in smoother,more even surfaces and smaller pore structures of the taro strips,which reduced oil adhesion and lowered the oil content.［Conclusion］ The BFC treatment exhibited the 引用格式：李晓云，谢荣华，陈胜，等.羧甲基纤维素钠涂膜处理对真空油炸香芋脆条油脂吸收的影响 ［J］.食品与机械，2025，41（4）：155-161.C itation:LI Xiaoyun,XIE Ronghua,CHEN Sheng,et al.Effect of sodium carboxymethyl cellulose coating treatment on oil absorption in vacuum-fried taro crisp strips [J].Food & Machinery,2025,41(4):155-161.best crispness and color,with the lowest oil content,making it the most suitable pretreatment for vacuum -fried taro crisp strips.
Effects of enzymatic hydrolysis combined with spray-drying on the flavor components and powder properties of Dictyophora rubrovolvata
CHEN Jiaqi, MING Jian, LI Jialin, ZENG Zebin, and SHAO Yi
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80766
［Objective］ To investigate the effects of enzymatic hydrolysis on the flavor components of Dictyophora rubrovolvata and the properties of its spray -dried powder.［Methods］ Dictyophora rubrovolvata is used as the raw material in this study.Detection is performed on its active substances and flavor components after enzymatic hydrolysis,as well as its powder properties after spray drying.［Results］］ Enzymatic hydrolysis promotes the dissolution of dictyophora polysaccharides,polyphenols,and flavonoids,as well as the release of soluble sugars,flavor nucleotides,flavor amino acids and flavor substances.GC -MS results showed that the volatile compounds in the samples increased from 42 to 53 after enzymatic hydrolysis,with a flavor profile dominated by floral,fruity,and fatty notes.Relative odor activity (ROVA ) analysis revealed that the key flavor substances increased from 5 to 11 after enzymatic hydrolysis.After spray drying,reduced powder particle size is observed in the group treated by enzymatic hydrolysis,with smoother surface of the powder particles,and improved overall powder properties compared to the control group.［Conclusion］ Enzymatic hydrolysis promotes the dissolution of flavor substances from dictyophora and improves the powder properties.
Preparation of MgO-AC detergent and its cleaning effect on sugar juice
TANG Tingfan, LI Qi, CHEN Jinzu, DENG Lin, LI Lijun, and CHENG Hao
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80746
［Objective］ To solve the difficulty in decolorizing brown granulated sugar,the end product of sugar industry.［Methods］ Magnesium oxide -activated carbon (MgO -AC) composites are prepared by high -temperature calcination using the co -precipitation method.The morphology and structure of the prepared materials are characterized with methods including X -ray diffractometer (XRD ),infrared spectrometer (FT-IR),specific surface area and porosity analyzer (BET ),and scanning electron microscope (SEM ).It is then applied to the decolorization process of remelt syrup of the brown granulated sugar.The effects of MgO -AC mass concentration,reaction temperature,pH,and adsorption time on the decolorization effect are investigated.The orthogonal test is designed to select the optimal solution.［Results］］ MgO is successfully loaded onto the activated carbon with an average pore size of 3.27 nm,a surface area of 250.78 m2/g,and a lamellar structure.The scheme of orthogonal test is optimal with MgO -AC mass concentration of 8 g/L,reaction temperature of 60 ℃,pH of 5.00,and adsorption time of 70 min.Under these conditions,the optimal decolorization rate is 98%.［Conclusion］ The activated carbon loaded with a large number of MgO particles has both the hydrophilicity and alkalinity of magnesium oxide as well as the adsorptivity of activated carbon,thus forming a material with unique adsorption activity.This significantly improves the adsorption of non -sucrose impurities,such as pigments of remelt syrup.
Effects of four extraction methods on the quality of arrowhead starch
JI Derong, ZHOU Tingting, WU Shan, DUAN Lili, WANG Ruyu, and QIAO Mingfeng
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80710
［Objective］ To compare the effects of four extraction methods (ancient method,wet method,alkaline method,and cellulase method ) on the yield and physicochemical quality of arrowhead starch.［Methods］ With fresh arrowhead taken as raw material,arrowhead starch is extracted by the four methods mentioned above.Then,the physicochemical properties of the starch are analyzed and compared.［Results］］ The yield of starch extracted by the wet method is the highest (9.17%),with the best freeze -thaw stability.The content of amylose is the highest in the starch extracted by the cellulase method (70.13%).However,for the starch extracted in this method,the granularity is relatively large and the surface is not smooth enough.The starch extracted by the alkaline method exhibited the highest transparency (10.85%) and particle integrity,but the yield is slightly lower than that of the wet method.The infrared results show no significant change in the functional groups of the starch prepared by the four methods.At 1 047 cm-1/1 022 cm-1,compared with the starch extracted by the ancient method,the peak strength ratio of the starch prepared by the wet method is increased with an increase in structural order while the peak strength ratio of the starch extracted by the alkali method and the cellulase method decreases with a reduced structural order.X-ray diffraction (XRD ) characterization results show that the starch prepared by different methods have obvious absorption peaks at 15.08º,17.11º,17.90º,and 3.14º,which belong to a typical A -type structure.It is indicated that the crystal form of starch did not change in different preparation methods.［Conclusion］ The wet extraction is suitable for arrowhead products that require high yield and good freeze -thaw stability,while the alkaline extraction is suitable for arrowhead products that require high transparency.
Advances
Research progress on the functional activity and mechanism of action of porcine peptides
CHEN Qian, CHEN Hong, GE Yuxi, HE Xiaoyu, and FANG Zhengfeng
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80609
Porcine tissues and organs are rich in proteins.Bioactive peptides hydrolyzed from porcine tissue and organ proteins have been proven to possess various physiological activities,such as blood pressure reduction,antioxidation,antibacterial effects,and bone growth promotion.Differences in substrates and processing conditions result in variations in the functional activity and molecular size of these peptides.This article focuses on the acquisition of porcine bioactive functional peptides,analyzing their amino acid composition and sequence to elucidate their mechanisms of action.Furthermore,it explores the commonalities among different peptide fragments exhibiting the same functional activity and discusses the application prospects of porcine bioactive peptides.
Progress in chemical composition , efficacy , and delivery systems of plant essential oils
HUANG Jialin, BAI Weidong, LIU Gongliang, LI Xiangluan, WANG Jingyuan, and WANG Hong
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80861
Plant essential oils,a widely available class of natural products primarily composed of terpenes,oxides,lactones,alcohols,phenols,ketones,aldehydes,and other compounds,exhibit a variety of biological activities including antioxidant,antimicrobial,antitumor,anti-anxiety,and anti -inflammatory properties.In recent years,researchers have explored enhancing the stability and bioavailability of plant essential oils through the development of various delivery systems,including nano -emulsions,microemulsions,microcapsules and liposomes.The research provides a systematic review of the chemical composition,efficacy,and delivery modes of plant essential oils,and offers insights into their future development directions.
Research progress on active components in different parts of Dendrobium officinale and their processing and utilization
LI Tongyu, YU Youxiang, YAN Yuxiao, and YAN Daoliang
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80760
Dendrobium officinale is a valuable medicinal material in China,with the stem being its main utilized part,while the use of its flowers and leaves has not been fully developed.This paper,based on recent research on the flowers,leaves,and stems of D.officinale in China and abroad,reviews the main active components and their functional differences in the flowers,leaves,and stems of D.officinale,and discusses the current research progress in the processing and utilization of these parts.
Research progress on functional characteristics of lactic acid bacteria in special habitats
HUANG Wanyan, BI Xiufang, NI Chunlei, HAO Gang, HUANG Meigui, and TANG Shanhu
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80702
A special habitat refers to the specific environmental conditions or unique geographical locations in which organisms survive,and microorganisms often exhibit specialized functions in such environments.Currently,lactic acid bacteria are mainly used in fermented foods,silage fermentation,intestinal inflammation regulation,and environmental remediation.Special -habitat lactic acid bacteria refer to those that thrive in unconventional environments or are isolated from extreme environmental conditions,playing a significant role in both human and ecosystem.This paper summarizes recent research on the functional characteristics of lactic acid bacteria inhabiting high -altitude,high -cold,high -temperature,and high -salinity environments and explores their application prospects in the development of novel fermented products and the bioremediation of extreme environments.
Progress on quality characteristics of modified grain bran and its application in flour products
LIU Anqi, CHANG Shimin, LI Jingfang, XU Wentao, and GU Dongyue
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80889
As a major by -product of grain processing,grain bran is rich in various active components.However,its utilization rate remains relatively low due to its high content of insoluble dietary fiber and poor palatability.This article gives an introduction to common modification methods and reviews their effects on the physicochemical properties,active components,and other quality characteristics of grain bran.It compares the influences of grain bran before and after modification on the properties including flavor,sensory,and texture of flour products.
Packaging & Design
Optimization of AIGC-assisted food packaging design process under systematic thinking
TU Zhichu, LI Hongli, and ZHUANG Li
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60070
Against the backdrop of the rapid development and extensive application of artificial intelligence generated content (AIGC ),this paper analyzes the current application status of AIGC in food packaging design and sorts out a systematic optimization process for food packaging design to promote the innovation of food packaging design methods.Starting from a systematic thinking perspective,it dissects various links of food packaging design,summarizes the three major application scenarios and five major design sections of AIGC in food packaging design,and builds a model for optimizing the food packaging design process by employing AIGC.Additionally,the rational application of AI technology for transforming design thinking and expanding the packaging design forms can not only improve design efficiency but also better adapt to the development needs of the current digital economy era,providing strong support for the transformation and upgrading of food packaging design.
Packaging defect detection method for boxed food production line based on improved YOLOv 10
WANG Jinglei, ZHAO Yingjie, LI Feng, and WANG Chunyu
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60008
［Objective］ To address the problems of low detection accuracy and poor real -time performance in traditional packaging defect detection methods in food production.［Methods］ Based on the analysis of automated food production lines,an improved YOLOv 10 model was applied for packaging defect detection on boxed food production lines.The convolutional block attention module (CBAM ) was introduced after the C 2f modules in the backbone and neck layers to enhance the model's feature localization ability in complex backgrounds.Full -dimensional dynamic convolution was introduced in the backbone and neck layers to reduce computational redundancy and improve detection accuracy.The P 2 layer was added and the P 5 layer removed in the head to enhance small object detection performance.The loss function in the head was optimized to improve the model's convergence performance.［Results］］ The proposed method effectively improved the detection accuracy of packaging defects in boxed food,met real -time performance requirements,achieved a detection accuracy greater than 98.00%,and an average detection time of less than 0.02 s.［Conclusion］ The integration of deep learning and machine vision can realize rapid and accurate detection of packaging defects in boxed food.
Pattern extraction and design of museum cultural and creative food packaging based on shape grammar
CHANG Yan and CONG Huan
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60036
To solve the problem of insufficient coupling between pattern extraction and user needs in the innovative design of museum cultural and creative food packaging,a jade animal pattern extraction and design method is proposed based on shape grammar.The animal shapes of Fuhao jades in Yin Dynasty ruins are classified and analyzed,and the Likert five -point scale is utilized to quantitatively analyze the perceptual image.Representative visual elements are then extracted.The core characteristics and combination rules of the patterns are extracted and deduced by combining shape grammar and then transformed into modern design elements to integrate Yin and Shang culture into cultural and creative food packaging.Finally,the design scheme is evaluated for satisfaction with the semantic difference method.Cultural and creative food packaging is designed to not only reflect the connotation of Yin and Shang culture but also conform to modern aesthetics.
