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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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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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Due to the gel properties produced by the interaction of Nemipterus virgatus myofibrillar protein (NMP), abalone myofibrillar proteins (AMP) and acetylated tapioca starch (ATS), abalone fish ball has excellent textural and nutritional quality. On this basis, the interaction mechanisms of three composite gels (NMP-ATS, AMP-ATS and NMP-AMP-ATS) were studied from the macro- and micro-perspectives. From a macro-perspective, NMP-AMPATS had the highest gel strength (1450.92 g*mm) and G' value, and the lowest tan delta. Its dense gel network was the most uniform and compact from the SEM, and inhibited migration of immobilized water to free water. From a micro-perspective, compared with NMP-ATS and AMP-ATS of protein structure, a-helix structure of NMP-AMPATS was reduced by 21.70% and 26.35%, the /3-sheet increased by 42.57% and 18.62%, and the /3-turn increased by 11.32% and 7.26%, while the random coil remained unchanged. Fluorescence spectroscopy of NMP-AMP-ATS indicated that NMP and AMP increased partial protein unfolding and cross-linking hydrophobic interactions. Compared with the binary gel, NMP-AMP-ATS had a lower total sulfhydryl content (T-SH), enhanced hydrophobic interactions and disulfide bonds formation, which increased protein aggregation, cross-linking and gel strength. The correlation results showed that gel strength was positively correlated with /3-sheet and disulfide bond content and negatively correlated with hydrogen bonds, indicating that adding AMP reduced the T-SH of the gel network, which was interconnected by disulfide bonds. Heating weakened hydrogen bond interactions, promoted the transformation of a-helix to /3-sheet and improved gel strength. These findings provided a theoretical basis for the future development of abalone-based surimi products.
Keyword ：
Abalone Abalone Composite gels Composite gels Interaction mechanism Interaction mechanism Myofibrillar proteins Myofibrillar proteins
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| GB/T 7714 | You, Shuyi , Li, Lanxin , Wang, Yanbo et al. Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 217 . |
| MLA | You, Shuyi et al. "Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch" . | LWT-FOOD SCIENCE AND TECHNOLOGY 217 (2025) . |
| APA | You, Shuyi , Li, Lanxin , Wang, Yanbo , Zheng, Baodong , Zhang, Yi , Zeng, Hongliang . Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 217 . |
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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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The biochemical complexity of the gut environment poses a major challenge to understanding the factors that shape the gut microbial ecosystem. We examined the ecological adaptability of different Bacteroides in environments where lotus seed resistant starch (LRS3) and its sugar degradation products (glucose (Glc), maltose (Mal), isomaltose (IMal), and maltotriose (Mal3)) coexisted with butyrate. The results showed that LRS3 improved growth adaptability of the butyrate-resistant strains Bacteroides thetaiotaomicron BNCC354380 (Bt) and Bacteroides fragilis BNCC336948 (Bf), and provided specific survival protection to butyrate-sensitive Bacteroides ovatus bio-110,964 (Bo) and Bacteroides vulgatus bio-115,612 (Bv). In the stress responses of Bo and Bv, the sugar units and oligosaccharides failed to effectively predict the regulatory effects of resistant starch comprising these components, showing emergent properties. For the selected Bt and Bo strains, cellular phenotypic analyses revealed that relative to Bt, butyrate induced more severe dissipated membrane potential, membrane damage, and cell death in Bo, with no significant difference between carbon sources. Thus, the emergent properties of butyrate-induced stress responses in Bo modulated by LRS3 and its sugar degradation products cannot be fully explained by cellular phenotypic mechanisms. This study provides new insights into how interactions between carbohydrate and gut metabolites shape stress responses in Bacteroides.
Keyword ：
Bacteroides Bacteroides Butyrate Butyrate Cellular phenotype Cellular phenotype Emergent properties Emergent properties Lotus seed resistant starch Lotus seed resistant starch Sugar degradation product Sugar degradation product
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| GB/T 7714 | Jiang, Yijun , Zhang, Guangquan , Su, Jinhan et al. Modulation of butyrate-induced stress responses in Bacteroides by lotus seed resistant starch and its sugar degradation products [J]. | CARBOHYDRATE POLYMERS , 2025 , 367 . |
| MLA | Jiang, Yijun et al. "Modulation of butyrate-induced stress responses in Bacteroides by lotus seed resistant starch and its sugar degradation products" . | CARBOHYDRATE POLYMERS 367 (2025) . |
| APA | Jiang, Yijun , Zhang, Guangquan , Su, Jinhan , Zhang, Yi , Chang, Qing , Zeng, Hongliang . Modulation of butyrate-induced stress responses in Bacteroides by lotus seed resistant starch and its sugar degradation products . | CARBOHYDRATE POLYMERS , 2025 , 367 . |
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本文分别以魔芋葡甘聚糖、卡拉胶和黄原胶构建基于大豆分离蛋白-多糖-木薯淀粉减盐凝胶。研究结果表明，大豆分离蛋白-魔芋葡甘聚糖凝聚物和大豆分离蛋白-卡拉胶凝聚物对猪舌上的钠离子有较强的滞留能力，有利于咸味感知。电子舌结果表明，相较于卡拉胶和黄原胶，大豆分离蛋白-魔芋葡甘聚糖-淀粉减盐凝胶体系（ST+SPI-KGM+1.5%NaCl）与2%NaCl淀粉凝胶（ST+2%NaCl）咸味最相似。在微观结构上SPI-KGM与淀粉发生交联后形成了连续的致密的网络结构，X射线能量色散能谱表明钠离子在ST+SPI-KGM+1.5%NaCl呈现不均匀分布。相较于2%NaCl淀粉凝胶，大豆分离蛋白-多糖-淀粉减盐凝胶持水能力和质构特性（硬度、咀嚼性和内聚性）均显著增加（P<0.05），其中ST+SPI-KGM+1.5%NaCl效果最优。利用大豆分离蛋白-多糖复合凝聚物富集NaCl来调控盐在食物基质中的不均匀分布，能够实现减少25%盐含量而不降低咸味。本研究开发了一种具有不均匀盐分布的减盐凝胶体系，同时保持其质地感知，为降低淀粉基固态食品盐含量提供新的思路。
Keyword ：
减盐 减盐 卡拉胶 卡拉胶 大豆分离蛋白 大豆分离蛋白 氯化钠 氯化钠 淀粉基凝胶 淀粉基凝胶 魔芋葡甘聚糖 魔芋葡甘聚糖 黄原胶 黄原胶
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| GB/T 7714 | 杨思琪 , 张谦谦 , 许英茹 et al. 大豆分离蛋白-多糖-淀粉减盐凝胶体系的构建及性质表征 [J]. | 食品工业科技 , 2025 , 46 (11) : 44-51 . |
| MLA | 杨思琪 et al. "大豆分离蛋白-多糖-淀粉减盐凝胶体系的构建及性质表征" . | 食品工业科技 46 . 11 (2025) : 44-51 . |
| APA | 杨思琪 , 张谦谦 , 许英茹 , 林志雄 , 张怡 , 郑宝东 et al. 大豆分离蛋白-多糖-淀粉减盐凝胶体系的构建及性质表征 . | 食品工业科技 , 2025 , 46 (11) , 44-51 . |
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The multi-scale structure and in vitro digestibility of A-type corn starch (CS), B-type potato starch (PS) and C-type lotus seed starch (LS) blended with laminarin (LM) after short-term retrogradation were investigated. The results demonstrated that the incorporation of LM impeded the formation of ordered structures (i.e., short-range ordered, crystalline and helix structures) in CS, and this effect was positively correlated with concentration. In contrast, LM promoted the formation of ordered structures in PS and LS, with 2%LM showing the most significant promoting effect on PS. The promotion effect on LS was positively correlated with concentration. These findings indicate that LM retarded the short-term retrogradation in CS while promoting it in PS and LS. Correlation analysis between multi-scale structure and in vitro digestion suggested that the destruction of multi-scale structure in CS-LM may lead to an increase in SDS content, whereas the enhancement of multi-scale structure may result in decreased SDS and increased RS content in PS-LM as well as an increase in RS content for LS-LM. Different interaction mechanisms exist between LM and different crystalline starch molecules during the shortterm retrogradation process. These mechanisms influence the multi-scale structure of various starches and result in disparities in digestion characteristics.
Keyword ：
Different crystalline starches Different crystalline starches Laminarin Laminarin Short-term retrogradation Short-term retrogradation
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| GB/T 7714 | Su, Jinhan , Jiang, Yijun , Xu, Yingru et al. Interaction between laminarin and different crystalline starches during short term retrogradation affects their multi-scale structure and digestive characteristics [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 318 . |
| MLA | Su, Jinhan et al. "Interaction between laminarin and different crystalline starches during short term retrogradation affects their multi-scale structure and digestive characteristics" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 318 (2025) . |
| APA | Su, Jinhan , Jiang, Yijun , Xu, Yingru , Huang, Keqian , Chang, Qing , Zhang, Yi et al. Interaction between laminarin and different crystalline starches during short term retrogradation affects their multi-scale structure and digestive characteristics . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 318 . |
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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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Hydrophobically modified amylose has emerged as a promising functional material for the targeted delivery and sustained release of complexed butyric acid in the gastrointestinal tract. However, the impact of butyric acid-loaded starch inclusion complexes (ICs) on the gut microbial fermentation process remains poorly understood. In this study, pre-modified V-type lotus seed amylose interacted with butyric acid to form digestion-resistant ICs. The role of structurally distinct ICs (prepared using 50 % and 95 % butyric acid, yielding post-digestion complexation indices of 65 % and 35 %, respectively) on microbiota composition and short-chain fatty acids production during in vitro fermentation were investigated. The results showed that butyric acid-rich ICs functioned as an efficient carbon source, extending the exponential growth phase of microbial communities while displaying pronounced sustained-release behavior. In addition, ICs with reduced complexation indices promoted Firmicutes abundance and inhibited pathogenic bacteria (e.g., Escherichia-Shigella) more effectively than those with higher indices. After 36 h of fermentation, the ICs culture medium demonstrated approximately 20-fold higher butyric acid concentration relative to uncomplexed lotus seed starch. These findings indicate that butyric acid-incorporated ICs exhibit superior fermentability and microbiome-modulating potential, thereby providing a theoretical foundation for next-generation prebiotic development.
Keyword ：
Butyric acid Butyric acid Inclusion complex Inclusion complex Microbial fermentation Microbial fermentation
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| GB/T 7714 | Liu, Huifang , Lin, Zhixiong , Zhang, Yi et al. Divergent roles of amylose-butyric acid complexes with contrasting guest loadings in microbial fermentation [J]. | FOOD BIOSCIENCE , 2025 , 73 . |
| MLA | Liu, Huifang et al. "Divergent roles of amylose-butyric acid complexes with contrasting guest loadings in microbial fermentation" . | FOOD BIOSCIENCE 73 (2025) . |
| APA | Liu, Huifang , Lin, Zhixiong , Zhang, Yi , Zheng, Baodong , Zeng, Hongliang , Zheng, Yixin . Divergent roles of amylose-butyric acid complexes with contrasting guest loadings in microbial fermentation . | FOOD BIOSCIENCE , 2025 , 73 . |
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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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