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学者姓名：郑宝东
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Abstract ：
As the primary electrolyte in salt-containing foods, NaCl governs interparticle repulsions and water partitioning across polymer networks. The mechanisms by which NaCl tunes electrostatic screening, hydration, and interpolymer association in HPCS-XG gels remain insufficiently defined. Here we integrate RVA, zeta-potential, LF-NMR, oscillatory/steady rheology, FTIR/XRD, and SEM to establish a salt-mediated mechanism that links ionic strength to gelatinization, network assembly, and water dynamics. NaCl decreases the absolute zeta-potential, contracts XG coils, and tightens HPCS-XG contacts while reducing effective water availability and perturbing hydrogen-bonding. These coupled effects suppress granule swelling and amylose leaching (19.92 -> 12.02 g/g; 13.9 -> 8.38 %), increase apparent solubility (18.0 -> 63.5 %), and shorten the long-T-2 water population (1126 -> 464 ms). At moderate ionic strength, reinforced interpolymer association yields a viscosity maximum (similar to 1246 cP at 0.5 M) and higher optical clarity; at 1.0 M, hydration limitation and restricted chain mobility outweigh associative gains, producing softer weak-gel networks (G 'down arrow, tan delta up arrow) and reduced thixotropic recovery. Pasting temperature increases with salinity, and particle size shifts downward, consistent with suppressed swelling and screened interparticle repulsions. Microstructural evidence corroborates this pathway: lamellar matrices evolve into flocculated, particulate networks with increasing salinity; FTIR indicates no new covalent functionalities, and XRD reveals salt crystallites in dried gels. Collectively, the data converge on a unifying mechanism in which NaCl tunes electrostatic screening and hydrogen-bond architecture to control granule swelling, chain association, and water partitioning, defining a concentration-dependent optimum for viscosity and clarity and a predictable softening beyond 0.5 M. These rules provide actionable levers for designing salt-containing foods with targeted texture, stability, and processing robustness.
Keyword ：
Composite gel Composite gel Hydroxypropyl tapioca starch Hydroxypropyl tapioca starch Rheological behavior Rheological behavior Water-holding capacity Water-holding capacity Xanthan gum Xanthan gum
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| GB/T 7714 | Hou, Guohua , Guo, Youjie , Miao, Song et al. Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Hou, Guohua et al. "Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Hou, Guohua , Guo, Youjie , Miao, Song , Zhang, Longtao , Zheng, Baodong . Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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This study explores the mechanism by which soy protein isolate (SPI) synergizes with curdlan (Cur) to enhance quality of reduced-salt myofibrillar protein (MP) gels. Comparisons between direct salt-reduced (RS) and saltreduced gel supplemented with SPI and Cur (MP-SPI-Cur) revealed that the co-addition of SPI and Cur significantly enhanced water retention capacity of the reduced-salt MP gels. The increased bound and free water contents facilitated sodium ion release. The hardness, cohesiveness, and springiness as well as rheological properties of MP-SPI-Cur were all improved, exhibiting excellent elasticity and solid gel characteristics. The formation of dense gel network structure induced an uneven distribution of sodium ions in MP-SPI-Cur. The simulation of oral dynamic process revealed that it released in large quantities at 40 s, and the final conductivity reaches 163.5 us/cm at 120 s, which is consistent with Zero-order release kinetics. FT-IR analysis indicated that combined supplementation promoted an increase in beta-sheet content and reconstructed gel chemical forces through strengthened hydrogen bond, hydrophobic interaction and disulfide bond. Correlation analysis revealed a positive correlation between sodium ion diffusivity and gel texture, water-holding capacity, and a negative correlation with ionic bonds. The study demonstrates that SPI and Cur effectively enhance the quality of reducedsalt MP gels and sodium ion release efficiency by synergistically regulating the gel network and chemical forces.
Keyword ：
Curdlan Curdlan Myofibrillar protein gel Myofibrillar protein gel Quality Quality Reduced-salt Reduced-salt Soybean protein isolate Soybean protein isolate
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| GB/T 7714 | Yang, Siqi , Zhang, Qianqian , Zou, Tong et al. Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Yang, Siqi et al. "Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Yang, Siqi , Zhang, Qianqian , Zou, Tong , Zheng, Baodong , Tan, Bee K. , Zhang, Yi et al. Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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Ice crystal-induced protein freezing denaturation is the primary cause of quality deterioration in frozen surimi. Antifreeze peptides have the potential to serve as ideal cryoprotectants, offering a promising alternative to synthetic antifreeze agents currently used in the food industry. In this study, we investigated the cryoprotective effect of chicken skin collagen peptides (CsAFPs) on frozen surimi. The results of molecular weight distribution and amino acid composition analysis of CsAFPs indicated that CsAFPs were primarily composed of low-molecular-weight peptides (MW < 3 kDa) and were rich in amino acids such as Glu, Pro, Gly, and Ala. CsAFPs exhibited a thermal hysteresis activity (THA) of 2.3 degrees C and showed strong in vitro antioxidant activities (p < 0.05). After five freeze-thaw cycles, CsAFPs treatment significantly reduced thawing loss, cooking loss of the surimi, and improved water-holding capacity (WHC) compared with the control group (p < 0.05). Moreover, CsAFPs markedly enhanced the whiteness, moisture distribution, textural properties, rheological behavior, and flavor of the surimi gel. Chemical interaction analysis and Fourier-transform infrared (FTIR) spectroscopy indicated that CsAFPs enhanced hydrogen and ionic bonding while inhibiting hydrophobic interactions and disulfide bond formation, thereby increasing the alpha-helix content and stabilizing the secondary structure of surimi proteins (p < 0.05). Scanning electron microscopy (SEM) results revealed that CsAFPs-treated surimi gel exhibited a more uniform pore distribution and smoother, denser network surfaces, suggesting that CsAFPs effectively mitigated ice crystal-induced mechanical damage. These findings indicated that CsAFPs had great potential as cryoprotectants in the frozen surimi industry.
Keyword ：
Antifreeze peptides Antifreeze peptides Rheological behavior Rheological behavior Textural properties Textural properties Thermal hysteresis activity Thermal hysteresis activity
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| GB/T 7714 | Chen, Haoran , Chen, Jingwen , Gao, Tingting et al. Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Chen, Haoran et al. "Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Chen, Haoran , Chen, Jingwen , Gao, Tingting , Zeng, Shaoxiao , Zheng, Baodong . Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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BACKGROUND: Dictyophora indusiata polysaccharide is an important bioactive component of D. indusiata, playing an important role in alleviating inflammation. The present study aimed to investigate the anti-inflammatory effect and mechanism of D. indusiata polysaccharide on lipopolysaccharide (LPS)-induced intestinal inflammation in mice. RESULTS: Our results indicated that D. indusiata polysaccharide ameliorated intestinal inflammation of mice by increasing the body weight, the number of goblet cells and decreasing inflammatory cell infiltration. In addition, D. indusiata polysaccharide significantly up-regulated expression of ZO-1, Occuldin mRNA, which were 2.55-fold and 2.28-fold higher than the LPS group, respectively. In particular, D. indusiata polysaccharide effectively inhibited the Toll-like receptor 4 (TLR4)/ c-Jun NH2-terminal kinase (JNK) signalling pathway which was 0.34-fold and 0.49-fold of gene expression and 0.41-fold and 0.39-fold of protein expression in the LPS group, respectively. CONCLUSION: The results of the present study suggested that D. indusiata polysaccharide exerted anti-inflammatory and intestinal protective effects by inhibiting the TLR4/JNK signaling pathway, which will provide a basis for the potential value of D. indusiata polysaccharide as prebiotics in food applications. (c) 2024 Society of Chemical Industry.
Keyword ：
anti-inflammatory anti-inflammatory Dictyophora indusiata Dictyophora indusiata polysaccharide polysaccharide TLR4/JNK signaling pathway TLR4/JNK signaling pathway
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| GB/T 7714 | Zhang, Zihao , Zeng, Zhikun , Wang, Lin et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) : 974-981 . |
| MLA | Zhang, Zihao et al. "Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 2 (2025) : 974-981 . |
| APA | Zhang, Zihao , Zeng, Zhikun , Wang, Lin , Xiong, Bin , Zheng, Baodong , Zhang, Yi et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) , 974-981 . |
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This study aimed to investigate the chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction DIP0p. Our results indicated that DIP0p belongs to a heteropolysaccharide composed of glucose, galactose, mannose and xylose, accounting for 53.25 %, 24.18 %, 19.19 % and 3.37 %, respectively. Methylation and NMR results suggested that the main glycosidic bonds of DIP0p is -*3)-Glcp-(1 -* with -*4)Glcp-(1-*, -*3,4)-Glcp-(1-*, -*3,4)-Galp-(1 -* and -*6)-Manp-(1 -* branches. In addition, DIP0p increased the abundance of benificial bacteria during the in vitro fecal fermentation, including Phascolarctobacterium, Parabacteroides and Bifidobacterium. It is remarkable that DIP0p improved the level of acetic acid, propionic acid, and butyric acid of the fermentation system, which were 1.31, 1.52, and 2.64 folds higher than the Controls, respectively. In summary, this study comprehensively analyzed the structure and probiotic activity of DIP0p, which providing a theoretical basis for the development of the functional foods.
Keyword ：
Dictyophora indusiata Dictyophora indusiata Microbiota Microbiota Polysaccharide Polysaccharide SCFAs SCFAs Structure Structure
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| GB/T 7714 | Pan, Lei , Wang, Lin , Zeng, Zhikun et al. Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction [J]. | FOOD CHEMISTRY , 2025 , 463 . |
| MLA | Pan, Lei et al. "Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction" . | FOOD CHEMISTRY 463 (2025) . |
| APA | Pan, Lei , Wang, Lin , Zeng, Zhikun , Zhang, Zihao , Zheng, Baodong , Zhang, Yi . Chemical structure and prebiotic activity of a Dictyophora indusiata polysaccharide fraction . | FOOD CHEMISTRY , 2025 , 463 . |
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This study aimed to comprehensively investigate the structure of purified exopolysaccharide EPS821-2, and the effect of Weissella cibaria FAFU821 on bread quality. Here, the findings determined that EPS821-2 was composed of 95.97 % glucose and 3.31 % mannose, with a molecular weight of 758.77 kDa. In addition, EPS821-2 was mainly composed of alpha-(1 -* 6) linkages with branches containing alpha-(1 -* 2), alpha-(1, 3 -* 6), and alpha-(1, 4 -* 6). Interestingly, EPS821-2 exhibited a three-dimensional structure, which led to the hypothesis that W. cibaria FAFU821 contributed to the quality of bread. The results revealed that W. cibaria FAFU821 enhanced the viscoelasticity of sourdough. It is remarkable that sourdough bread femented by W. cibaria FAFU821 had an excellent water holding capacity and lower hardness. In particular, W. cibaria FAFU821 increased the volatile profile of bread, including linoleic acid ethyl ester and acetic acid. This work provided the scientific insight for the applications of W. cibaria FAFU821 and its synthesized EPS821-2 in bakery innovation.
Keyword ：
Bread quality Bread quality Exopolysaccharide Exopolysaccharide Three-dimensional structure Three-dimensional structure Weissella cibaria Weissella cibaria
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| GB/T 7714 | Zhang, Fan , Wang, Xiaoying , Wang, Lin et al. Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide [J]. | FOOD CHEMISTRY , 2025 , 475 . |
| MLA | Zhang, Fan et al. "Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide" . | FOOD CHEMISTRY 475 (2025) . |
| APA | Zhang, Fan , Wang, Xiaoying , Wang, Lin , Zheng, Baodong , Zhang, Yi , Pan, Lei . Weissella cibaria FAFU821 improved bread quality based on the three-dimensional network structure of its exopolysaccharide . | FOOD CHEMISTRY , 2025 , 475 . |
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The long-term sustainable development of flexible electronic devices is limited by a reliance on synthetic polymers that pose dangers for humans and potentially severe ecological problems, as well as a reliance on conventional processing methods. This work aims to exploit 3D printing to develop natural biogels composed of fish gelatin and high acyl gellan gum for use as flexible sensors. The electrical conductivity and mechanical strength were remarkably enhanced through the environmentally friendly enzyme (transglutaminase) cross- linking and non-toxic ethanol modification treatment, which allows the development of 3D printed sensors for temperature, strain, and stress sensors. The hydrogel exhibits excellent mechanical and electrical properties as strain sensors, with Young's modulus and tensile strength of 20.7 f 1.38 kPa and 0.14 f 0.01 MPa, respectively, and an ultimate strain of 270.54 f 16.23 %, which is conducive to a comfortable wearing experience. Moreover, the obtained sensors exhibited ultra-low latency (6.1 f 1.47 ms), good durability (withstanding 1000 cyclic stretching) and high monitor sensitivity (GF = 2.37 f 0.14) to human body movements; furthermore, the biogel fabricated using this method exhibits complete biodegradation within approximately 20 days, offering innovative prospects for the advancement of eco-friendly materials.
Keyword ：
3D printing 3D printing Biodegradable Biodegradable Gelatin Gelatin High acyl gellan gum High acyl gellan gum Strain sensor Strain sensor
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| GB/T 7714 | Bian, Minghao , Hou, Guohua , Tan, Zitong et al. 3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum [J]. | CARBOHYDRATE POLYMERS , 2025 , 352 . |
| MLA | Bian, Minghao et al. "3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum" . | CARBOHYDRATE POLYMERS 352 (2025) . |
| APA | Bian, Minghao , Hou, Guohua , Tan, Zitong , Zhang, Longtao , Miao, Song , Zheng, Baodong et al. 3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum . | CARBOHYDRATE POLYMERS , 2025 , 352 . |
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This work investigated the effects of curdlan gum-guar gum composite microgels (CG microgels) as a fat replacer on the gel properties, water distribution, and microstructures of pork meat batters, using techniques including rheometry, SEM, and LF-NMR. Between 55 degrees C and 80 degrees C, the addition of 30 % CG microgels enhanced the viscoelastic response of pork meat batters. Additionally, the CG microgels reduced cooking loss from 18.31 % to 15.06 % and increased the water holding capacity from 85.07 % to 86.20 %. In the low-fat group, the replacement of pork backfat with CG microgels resulted in a denser gel network structure, enhancing their texture and gel strength. This denser network also reduced flow of water, shifting from free water to more immobilized water, and contributed to improve the apparent state, color, flavor and texture of pork meat batters. This research provides valuable methodological insights for enhancing the quality of low-fat pork meat batters.
Keyword ：
Fat replacer Fat replacer Gel property Gel property Meat batters Meat batters Microgels Microgels Water distribution Water distribution
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| GB/T 7714 | Hou, Guohua , Han, Yi , Zhou, Fuzhen et al. Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception [J]. | FOOD CHEMISTRY , 2025 , 470 . |
| MLA | Hou, Guohua et al. "Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception" . | FOOD CHEMISTRY 470 (2025) . |
| APA | Hou, Guohua , Han, Yi , Zhou, Fuzhen , Li, Yuan , Zou, Zhongai , Zhang, Longtao et al. Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception . | FOOD CHEMISTRY , 2025 , 470 . |
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Linolenic acid (ALA) can promote the production of intestinal short-chain fatty acids and the growth of beneficial bacteria. However, its polyunsaturated nature makes it prone to oxidation. To address this, lotus seed starch (LS) was used as a carrier to form LS-ALA complexes via dynamic high-pressure microfluidization (DHPM) at 180 MPa. The resulting complex exhibited high crystallinity and thermal stability, with 14.84 +/- 0.16 % ALA content. This complexation reduced starch's short-range order and increased its solubility at room temperature, with 17.42 +/- 0.49 % being resistant starch. Importantly, during in vitro digestion, the complex's crystal form remained unchanged, the ALA content in the remaining complex increased, and the carboxyl peak of the fatty acid was more obvious after digestion, indicating that ALA was protected during this process. These findings reveal the interaction mechanisms between ALA and starch, establish a basis for efficient LS-ALA complex preparation, and support further interaction studies.
Keyword ：
& Acy;-Linolenic acid & Acy;-Linolenic acid High pressure microfluidization High pressure microfluidization In vitro biomimetic digestion In vitro biomimetic digestion Lotus seed starch Lotus seed starch Multi-scale structure Multi-scale structure Starch-lipid complex Starch-lipid complex
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| GB/T 7714 | Liu, Lu , Lin, Qi , Zhang, Yixiang et al. Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion [J]. | FOOD CHEMISTRY , 2025 , 484 . |
| MLA | Liu, Lu et al. "Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion" . | FOOD CHEMISTRY 484 (2025) . |
| APA | Liu, Lu , Lin, Qi , Zhang, Yixiang , Wang, Xiaoying , Zheng, Baodong , Guo, Zebin . Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion . | FOOD CHEMISTRY , 2025 , 484 . |
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High-salt diet led to a series of health issues, the development of low-salt products has attracted the attention of the food industry. Here, W1/O/W2 emulsion was prepared for salt reduction in soy sauce. The stability of emulsion was investigated in this work, the results indicated that pasteurization and storage at 4 degrees C effectively contributed to enhancing the stability of the W1/O/W2 emulsion. Moreover, the findings of electronic nose, electronic tongue, quantitative descriptive analysis and gas chromatography-ion mobility spectrometry demonstrated that salt-reduced soy sauce maintained an excellent flavor. Compared with the control groups, the aldehydes and alcohols content in salt-reduced soy sauce increased. Notably, quantitative descriptive analysis showed that W1/O/W2 emulsion enhanced the saltiness perception of salt-reduced soy sauce, in which two saltreduced soy sauce achieved 19.36% and 19.23% salinity reduction respectively and possessed the salinity perception was similar to the control groups. Furthermore, salt-reduced soy sauce exhibited robust stability over 28 days of storage. These findings underscored the potential of double emulsion for salt-reduced soy sauce formulations and will provide new insights into salt reduction strategies. The W1/O/W2 emulsion provides theoretical basis for promoting healthy diet of consumers and improving public health.
Keyword ：
Double emulsions Double emulsions Salt reduction Salt reduction Sensory evaluation Sensory evaluation Sodium glutamate Sodium glutamate Soy sauce Soy sauce
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| GB/T 7714 | Zhang, Fan , Huang, Luyao , Zeng, Hongliang et al. Enhanced salt perception of soy sauce based on emulsion salt reduction strategy [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 220 . |
| MLA | Zhang, Fan et al. "Enhanced salt perception of soy sauce based on emulsion salt reduction strategy" . | LWT-FOOD SCIENCE AND TECHNOLOGY 220 (2025) . |
| APA | Zhang, Fan , Huang, Luyao , Zeng, Hongliang , Zheng, Baodong , Zhang, Yi . Enhanced salt perception of soy sauce based on emulsion salt reduction strategy . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 220 . |
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