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学者姓名：曾红亮
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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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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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本发明公开了生姜抗性淀粉及其制备方法和在调节肠道菌群中的应用，本方案将B‑型晶种生姜抗性淀粉引入3型生姜抗性淀粉体系中，内源性B‑型晶种的诱导能力强，可作为晶核加快重结晶速率，使回生时A型生姜淀粉分子链在B‑型晶种表面二次成核，从而促进晶层结构的生长和增加晶层的厚度，其发挥晶核作用的同时能够促进回生淀粉双螺旋结构的形成及排列，并促进淀粉晶粒的生长和完美晶体的形成，提高晶粒总量，使晶胞结构更致密，进而提高抗性淀粉含量；本方案使用冷热台精准控温技术进行温度控制，其更容易破坏淀粉颗粒的有序结构，增强直链淀粉的溶解，加速后续冷却过程中不稳定的直链淀粉和支链淀粉的回生；使生姜抗性淀粉能够被肠道微生物利用。
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| GB/T 7714 | 常青 , 曾红亮 , 张怡 . 生姜抗性淀粉及其制备方法和在调节肠道菌群中的应用 : CN202510284286.9[P]. | 2025-03-11 . |
| MLA | 常青 et al. "生姜抗性淀粉及其制备方法和在调节肠道菌群中的应用" : CN202510284286.9. | 2025-03-11 . |
| APA | 常青 , 曾红亮 , 张怡 . 生姜抗性淀粉及其制备方法和在调节肠道菌群中的应用 : CN202510284286.9. | 2025-03-11 . |
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本发明涉及微胶囊技术领域，具体涉及一种燕窝藻油微胶囊制备方法及应用，方法包括将干燥的燕窝浸入蒸馏水中，浸泡后进行炖煮；炖煮后进行高压灭菌获得燕窝炖煮物，将燕窝炖煮物加入均质组件进行均质化处理获得均质燕窝；将均质燕窝和麦芽糊精形成壁材，壁材溶于水中形成壁材溶液，在壁材溶液中逐滴加入芯材藻油形成混合液；对混合液乳化形成乳液；本发明通过将燕窝炖煮物作为壁材使用，利用燕窝的糖蛋白的成膜性对芯材进行包裹，燕窝富含唾液酸衍生物，藻油富含DHA，糖蛋白形成的包膜和唾液酸清除羟基保护DHA免受氧化和降解；通过氮气作为发射气体，结合冷冻能保护蛋白不容易变质，冷冻使得胶束弹性下降，结合氮气加速和撞击结构提升均质效果。
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| GB/T 7714 | 张怡 , 李兰馨 , 邱靖玲 et al. 一种燕窝藻油微胶囊制备方法及应用 : CN202510984992.4[P]. | 2025-07-17 . |
| MLA | 张怡 et al. "一种燕窝藻油微胶囊制备方法及应用" : CN202510984992.4. | 2025-07-17 . |
| APA | 张怡 , 李兰馨 , 邱靖玲 , 曾红亮 , 潘磊 , 魏萱 . 一种燕窝藻油微胶囊制备方法及应用 : CN202510984992.4. | 2025-07-17 . |
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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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Effective release of sodium ions from the food matrix is a major challenge in salt reduction strategies. In this study, we modified the structure and properties of NaCl-loaded emulsion gels (NEGs) to enhance its saltiness perception. We analyzed the impact of different emulsion contents and salt concentrations on the sodium ion release characteristics and salty taste perception of NEGs through in vitro oral digestion experiments combined with static-dynamic sensory evaluation. Increasing the emulsion content resulted in a higher porosity and larger pore size in the three-dimensional gel network structure of NEGs, promoting uneven distribution of sodium ions and enhancing the gel network structure. This increase also made NEGs more resilient, leading to greater mechanical disruption during oral digestion and facilitating sufficient release of sodium Na+ from NEGs, thereby enhancing its salty taste stimulation. Furthermore, there was no significant correlation between salt concentration and textural properties of NEGs; however, increasing salt concentration slightly altered the microstructure while enhancing their Na+ release capacity. This study can potentially lead to the development of lowsodium foods.
Keyword ：
Emulsion gel Emulsion gel Microstructure Microstructure Rheological properties Rheological properties Saltiness perception Saltiness perception Sodium release Sodium release
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| GB/T 7714 | Xu, Yingru , Su, Jinhan , Jiang, Shiyi et al. Preparation and saltiness characterization of NaCl-loaded O/W emulsion gel [J]. | JOURNAL OF FOOD ENGINEERING , 2025 , 399 . |
| MLA | Xu, Yingru et al. "Preparation and saltiness characterization of NaCl-loaded O/W emulsion gel" . | JOURNAL OF FOOD ENGINEERING 399 (2025) . |
| APA | Xu, Yingru , Su, Jinhan , Jiang, Shiyi , Chen, Dulian , Zhang, Yi , Zeng, Hongliang . Preparation and saltiness characterization of NaCl-loaded O/W emulsion gel . | JOURNAL OF FOOD ENGINEERING , 2025 , 399 . |
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Bile acids serve as a critical metabolic pathway for cholesterol catabolism. Accelerating hepatic conversion of cholesterol to bile acids and enhancing their fecal excretion may constitute an effective strategy for cholesterol homeostasis regulation. This study investigated the lipid-lowering mechanisms of lotus seed resistant starch (LRS) through integrated analysis of gut microbiota dynamics and bile acid metabolism. A rat model of hyperlipidemia was created and intervened with LRS. Fecal samples from various time periods were collected to study the changes in microbiota and bile acids, and the correlation network diagram was established. The findings showed that LRS inhibited the growth of Prevotella and Allobaculum, and promoted the excretion of cholic acid (CA), chenodeoxycholic acid (CDCA), alpha-muricholic acid (a-MCA), ursocholic acid (UCA) in hyperlipidemic rats. Furthermore, total cholesterol (TCHO), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C) were negatively correlated with CA, CDCA and UCA. TCHO was positively correlated with Prevotella, and high-density lipoprotein cholesterol (HDL-C) was positively correlated with a-MCA. Regulating the gut microbiota such as Prevotella and accelerating the transformation of liver cholesterol into primary bile acids (CA, CDCA) for excretion from the body was one of the effective means for LRS to ameliorate blood lipid levels in hyperlipidemic rats.
Keyword ：
Bile acids Bile acids Correlation network Correlation network Fecal flora Fecal flora Hypolipidemic effect Hypolipidemic effect Lotus seed resistant starch Lotus seed resistant starch
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| GB/T 7714 | Lei, Suzhen , Jiang, Yijun , Lin, Zhixiong et al. Lotus seed resistant starch ameliorates blood lipid by regulating flora and promoting bile acids excretion in hyperlipidemic rats [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 319 . |
| MLA | Lei, Suzhen et al. "Lotus seed resistant starch ameliorates blood lipid by regulating flora and promoting bile acids excretion in hyperlipidemic rats" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 319 (2025) . |
| APA | Lei, Suzhen , Jiang, Yijun , Lin, Zhixiong , Zheng, Baodong , Zhang, Yi , Zeng, Hongliang . Lotus seed resistant starch ameliorates blood lipid by regulating flora and promoting bile acids excretion in hyperlipidemic rats . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 319 . |
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A comparative study was conducted to investigate the structural properties and bile acid binding capacity in vitro of type II, III, and IV ginger-resistant starches. The results demonstrated that both ginger resistant starch types II (GRS2) and IV (GRS4) exhibited a similar granular morphology to the original starch, manifesting as an elliptical, flaky structure. Ginger resistant starch type III (GRS3) displayed a dense, ravine-like rough structure. The relative molecular weight of GRS2 (3.485 x 106 g/mol) was greater than those of GRS3 and GRS4. This finding indicated that the molecular weight of resistant starch was reduced by physical and chemical modification, respectively. GRS4 exhibited the lowest crystallinity (49.91 %), indicating that citric acid modification reduced the crystallinity of ginger starch and destroyed the degree of ordering of the starch molecules. Following the implementation of physical modifications, the ordered structures (long-range and short-range ordered structure) of GRS3 exhibited an increase. GRS2 and GRS4 contained a negligible amount of free water, while GRS3 contained a small amount of weakly bound water. GRS3 exhibited the highest degree of branching, whereas GRS4 showed the lowest. Furthermore, among these samples, GRS3 exhibited the most robust in vitro bile acid binding capacity (37.37 %), which was associated with the granular characteristics and the degree of ordered structure of ginger resistant starch.
Keyword ：
Bile acid binding capacity Bile acid binding capacity Ginger resistant starch Ginger resistant starch Structural characteristics Structural characteristics
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| GB/T 7714 | Chang, Qing , Zhang, Yi , Zeng, Hongliang . A novel source of resistant starch from ginger (Zingiber officinale Roscoe): Structural characteristics and bile acid in vitro [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
| MLA | Chang, Qing et al. "A novel source of resistant starch from ginger (Zingiber officinale Roscoe): Structural characteristics and bile acid in vitro" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 330 (2025) . |
| APA | Chang, Qing , Zhang, Yi , Zeng, Hongliang . A novel source of resistant starch from ginger (Zingiber officinale Roscoe): Structural characteristics and bile acid in vitro . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
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Type 3 resistant starch (RS3) regulates diet-related metabolic diseases by promoting intestinal short-chain fatty acids (SCFAs) and lactate production, and facilitating microbial lactate-to-butyrate fermentation. However, its precise in vivo mechanism remains unclear. Therefore, we studied the effects of type 3 lotus seed resistant starch (LRS3) and sodium lactate (SL) on colonic microbiota composition, metabolism, and lipid parameters. This study aimed to elucidate the mechanism by which LRS3 and SL modulate colonic microbiota and metabolism to mitigate hyperlipidemia in rats induced by a high-fat diet. Results showed LRS3 increased colonic microbial diversity, shifting the composition towards that of healthy rats. LRS3 intake reduced lactic acid-producing bacteria such as Allobaculum, Collinsella, and Blautia in the colon while promoting SCFAs-producing Ruminococcaceae. SL alone stimulated Lachnospiraceae growth. When both were administered, there was a significant increase in Treponema and Ruminococcaceae. The co-intervention of LRS3 and SL significantly affected lipid metabolism-related metabolites, up-regulating palmitic acid while down-regulating androsterone and phosphatidylcholine (PC) substances PC (14:0/20:4(8Z,11Z,14Z,17Z)), influencing unsaturated fatty acid biosynthesis pathways and inhibiting steroid hormone biosynthesis. Finally, via the microbial-metabolism-lipid correlation network, we identified that LRS3 and SL increased SCFAs production through Treponema and Ruminococcaceae metabolism, influencing organic acid and lipid composition in the colon. This indirectly reduced blood lipid levels in hyperlipidemic rats by modulating intestinal microecology.
Keyword ：
Colonic microflora Colonic microflora Hyperlipidemic rats Hyperlipidemic rats LC-MS untargeted metabolomics LC-MS untargeted metabolomics Lotus seed resistant starch Lotus seed resistant starch Sodium lactate Sodium lactate
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| GB/T 7714 | Liu, Lu , Lei, Suzhen , Lin, Xiaoli et al. Synergistic regulation of colon microflora and metabolic environment by resistant starch and sodium lactate in hyperlipidemic rats☆ [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
| MLA | Liu, Lu et al. "Synergistic regulation of colon microflora and metabolic environment by resistant starch and sodium lactate in hyperlipidemic rats☆" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 307 (2025) . |
| APA | Liu, Lu , Lei, Suzhen , Lin, Xiaoli , Bodjrenou, David Mahoudjro , Zhang, Yi , Zheng, Baodong et al. Synergistic regulation of colon microflora and metabolic environment by resistant starch and sodium lactate in hyperlipidemic rats☆ . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
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Keyword ：
chronic disease prevention chronic disease prevention food processing food processing glycemic control glycemic control gut micobiome gut micobiome metabolic health metabolic health resistant starch (RS) resistant starch (RS) short-chain fatty acid (SCFA) short-chain fatty acid (SCFA) starch modification starch modification
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| GB/T 7714 | Dong, Hongmin , Bao, Xianyang , Zeng, Hongliang . Editorial: Resistant starch: advances and applications in nutrition for disease prevention [J]. | FRONTIERS IN NUTRITION , 2025 , 12 . |
| MLA | Dong, Hongmin et al. "Editorial: Resistant starch: advances and applications in nutrition for disease prevention" . | FRONTIERS IN NUTRITION 12 (2025) . |
| APA | Dong, Hongmin , Bao, Xianyang , Zeng, Hongliang . Editorial: Resistant starch: advances and applications in nutrition for disease prevention . | FRONTIERS IN NUTRITION , 2025 , 12 . |
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