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学者姓名：郑宝东
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Abstract ：
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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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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本发明涉及食品加工技术领域，具体涉及一种基于燕窝唾液酸衍生物的固体饮料及其制备方法，解决现有益智类饮品中功能因子单一、稳定性差及冲调性差等问题；通过利用燕窝炖煮物作为天然营养壁材，其中的唾液酸‑糖蛋白与藻油形成益智“协同功能矩阵”，产生增强效应，并结合冷冻干燥与低温流化床造粒技术，实现活性组分的低温稳定包埋，提升产品的营养因子益智活性、储存稳定性及使用便利性，适用于不同人群的脑健康调理与日常补充。
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| GB/T 7714 | 张怡 , 黄璐瑶 , 李兰馨 et al. 一种基于燕窝唾液酸衍生物的固体饮料及其制备方法 : CN202510981409.4[P]. | 2025-07-16 . |
| MLA | 张怡 et al. "一种基于燕窝唾液酸衍生物的固体饮料及其制备方法" : CN202510981409.4. | 2025-07-16 . |
| APA | 张怡 , 黄璐瑶 , 李兰馨 , 邱靖玲 , 郑宝东 , 曾红亮 . 一种基于燕窝唾液酸衍生物的固体饮料及其制备方法 : CN202510981409.4. | 2025-07-16 . |
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本发明提供了一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用，属于食品加工的技术领域。所述的钙修饰细菌纤维素是以葡萄糖酸钙为碳源，由木葡糖醋酸杆菌在液体培养基中通过离子配位法原位发酵获得的。本发明的钙修饰细菌纤维素可以在保持水畜产肉糜制品风味和质地的前提下，降低水畜产肉糜制品的盐添加量和含量，提高水畜产肉糜的咸味感知和整体质量。本发明为开发更健康、低盐的水畜产肉糜制品提供新的策略。
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| GB/T 7714 | 张龙涛 , 郑梅霞 , 侯国华 et al. 一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用 : CN202510490240.2[P]. | 2025-04-18 . |
| MLA | 张龙涛 et al. "一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用" : CN202510490240.2. | 2025-04-18 . |
| APA | 张龙涛 , 郑梅霞 , 侯国华 , 张珮 , 陈琳 , 张怡 et al. 一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用 : CN202510490240.2. | 2025-04-18 . |
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本发明提供一种植物基莲子酸奶的制备方法及其产品，包括以下步骤：称取莲子、蒸馏水以及葡萄糖，混合并搅打成颗粒＜150uM的细腻匀浆；高温灭菌之后将其冷却至室温；再往上述经过灭菌处理后的莲子浆中加入2％的复合菌种，持续搅拌直至状态均匀；所述复合菌种包括德式保加利亚乳杆菌、植物乳杆菌、嗜热链球菌，比例为1：2：1；然后将上述接种后的莲子浆经40±5℃，恒温发酵14±1小时，待酸奶基本达到凝固状态时，停止发酵，即得莲子酸奶；最后冷藏保存。本发明仅以莲子作为发酵底物，发酵成品质地均匀，具有良好的稳定性和风味，还大大提高了莲子酸奶的生物碱含量，使其具备改善失眠的作用。
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| GB/T 7714 | 林少玲 , 吴文丽 , 卢艺慧 et al. 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0[P]. | 2025-03-14 . |
| MLA | 林少玲 et al. "一种植物基莲子酸奶的制备方法及其产品" : CN202510300820.0. | 2025-03-14 . |
| APA | 林少玲 , 吴文丽 , 卢艺慧 , 郑宝东 , 李必金 , 范磅生 . 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0. | 2025-03-14 . |
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This study aims to investigate the dynamic changes and underlying mechanisms of aroma evolution in lotus seed juice during production and storage, using freshly squeezed, sterilized, and refrigerated (4 °C for 1–6 months) samples. Advanced analytical techniques, including electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and non-targeted metabolomics, were employed to comprehensively explore the underlying processes. Short-term refrigeration (one month) promoted the release of mint-like and fruity aromas, correlating with increased levels of acetone and ethyl acetate. In contrast, prolonged refrigeration (six months) induced gradual oxidative degradation, resulting in the formation of acetic acid, isopropanol, and 1-hydroxy-2-propanone, which contributed to sour, alcoholic, and irritating off-flavors. The findings of this study provide a scientific foundation for improving the quality of plant-based products. © 2025, The Authors. All rights reserved.
Keyword ：
Fruit juices Fruit juices Gas chromatography Gas chromatography Ion chromatography Ion chromatography Ion mobility spectrometers Ion mobility spectrometers
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| GB/T 7714 | Ma, Shuang , Lei, Qiuming , Jiang, Xiangfu et al. The Aroma Evolution in Lotus (Nelumbo Nucifera Gaertn.) Seed Juice: A Comprehensive Analysis of Processing and Low-Temperature Storage Effects [J]. | SSRN , 2025 . |
| MLA | Ma, Shuang et al. "The Aroma Evolution in Lotus (Nelumbo Nucifera Gaertn.) Seed Juice: A Comprehensive Analysis of Processing and Low-Temperature Storage Effects" . | SSRN (2025) . |
| APA | Ma, Shuang , Lei, Qiuming , Jiang, Xiangfu , Mao, Sirui , Huang, Zhanhong , Zhou, Taoyi et al. The Aroma Evolution in Lotus (Nelumbo Nucifera Gaertn.) Seed Juice: A Comprehensive Analysis of Processing and Low-Temperature Storage Effects . | SSRN , 2025 . |
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This study investigated the influence of natural lotus seed starch on the adsorption of seven endogenous phenolic acids present in lotus seeds. The research delineated the interaction mechanisms and subsequently analyzed the alterations in starch characteristics following adsorption. A comprehensive suite of analytical techniques, including adsorption isotherms, 13C NMR, DSC, LF-NMR, rheology, particle size, and potential analyses was employed. All seven phenolic acids were found to spontaneously and physically bind to natural lotus seed starch, primarily through hydrogen bonding, van der Waals interactions, and hydrophobic forces. Post adsorption, the starch granules exhibited diminished crystallinity and reduced bound-water content. Notably, p-coumaic acid, chlorogenic acid, and p-hydroxybenzoic acid formed single helical complexes with the starch, whereas coumalic acid formed non-encapsulated compounds. The adsorption process resulted in increased total color difference (Delta E), particle size, zeta potential, and gelatinization enthalpy of the starch granules, while concurrently decreasing granule-bound water content, glass transition temperature (Tg), and the loss modulus (G '') of the starch pastes. Consequently, the formation of starch-phenolic acid complexes reduces the bound water content, which in turn diminishes the storage modulus and regeneration capability of the starch paste. These findings provide a novel basis for understanding the mechanisms governing the interactions between starch and phenolic acids, thereby elucidating the alterations in the properties of phenolic acid- and starch-rich foods during processing.
Keyword ：
Molecular interactions Molecular interactions Phenolic Phenolic Starch Starch
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| GB/T 7714 | Lu, Xu , Zhong, Meifang , Zuo, Jiaxin et al. Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
| MLA | Lu, Xu et al. "Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 307 (2025) . |
| APA | Lu, Xu , Zhong, Meifang , Zuo, Jiaxin , Ma, Shuang , Li, Lianxiu , Li, Mingyu et al. Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
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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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This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-L) on the physicochemical properties, water distribution, and microstructure of marinated beef were evaluated. Compared with F, L maintained similar yield and color, reduced cooking loss, and improved texture while lowering sodium content. VT-L further enhanced product yield, water content, color, texture, and tenderness. Both CLSAS and vacuum tumbling reduced the relaxation time of immobilized water, promoted orderly formation of protein structure, and altered the microstructure of myogenic fibers. VT-L additionally improved the water-holding capacity of myofibrils and further reduced the relaxation times of immobilized and free water. Overall, VT-L could be an effective approach for enhancing the quality of low-sodium meat products, providing a feasible basis for the industrial application of CLSAS for low-sodium marinated meat products.
Keyword ：
low sodium low sodium marinated beef marinated beef quality quality vacuum tumbling vacuum tumbling water-holding capacity water-holding capacity
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| GB/T 7714 | Huang, Yanfeng , Yang, Shujie , Zhang, Longtao et al. Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef [J]. | FOODS , 2025 , 14 (4) . |
| MLA | Huang, Yanfeng et al. "Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef" . | FOODS 14 . 4 (2025) . |
| APA | Huang, Yanfeng , Yang, Shujie , Zhang, Longtao , Miao, Song , Xu, Zhiyong , Zheng, Baodong et al. Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef . | FOODS , 2025 , 14 (4) . |
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