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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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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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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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In this study, the effects of Porphyra haitanensis polysaccharides (PHP) (0.4 %, 0.8 % and 1.2 %) on the short-term retrogradation and simulated digestion in vitro properties of starches with corn starch (CS), potato starch (PS) and lotus seed starch (LS) and their potential mechanism of PHP were constructed. 0.4 % and 0.8 % PHP promoted the formation of ordered structures in PS, and all PHP suppressed short-range ordered structure rearrangements in CS and LS. PHP promoted PS-PHP complex while retarding water migration of CS-PHP and LSPHP complex. XRD showed that all PHP inhibited the short-term retrogradation of CS and LS while facilitating PS. Finally, compared to native starch, CS-0.4%PHP, CS-0.8%PHP, LS-0.8%PHP and LS-1.2%PHP had higher hydrolysis rate, but PHP could decrease that of PS. All of PHP were decreased the RS proportion of CS and LS, especially CS-0.8%PHP, LS-0.8%PHP and LS-1.2%PHP. While PHP were increased that of PS. These results will provide a scientific basis for the development of starch-based foods.
Keyword ：
Porphyra haitanensis polysaccharides Porphyra haitanensis polysaccharides Short-term retrograde Short-term retrograde Starch of different crystalline forms Starch of different crystalline forms
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| GB/T 7714 | Wang, Zhiyun , Luo, Qi , Bodjrenou, David Mahoudjro et al. Effects of Porphyra haitanensis polysaccharides on the short-term retrogradation and simulated digestion in vitro of three crystalline starches [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 309 . |
| MLA | Wang, Zhiyun et al. "Effects of Porphyra haitanensis polysaccharides on the short-term retrogradation and simulated digestion in vitro of three crystalline starches" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 309 (2025) . |
| APA | Wang, Zhiyun , Luo, Qi , Bodjrenou, David Mahoudjro , Zhang, Yi , Wang, Yanbo , Zheng, Baodong et al. Effects of Porphyra haitanensis polysaccharides on the short-term retrogradation and simulated digestion in vitro of three crystalline starches . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 309 . |
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This study systematically investigated the modulatory effects of Porphyra haitanensis polysaccharides (PHP) and its two P. haitanensis polysaccharide components (PHP40 and PHP80) on gut microbiota in ovalbumin (OVA)sensitized mice via in vitro fermentation. PHP40 and PHP80 exhibited sulfate contents of 5.94 +/- 0.05 % and 11.72 +/- 0.03 %, respectively, with galactose and glucose as dominant monosaccharides. The different polysaccharide components had different effects on the aforementioned changes in the species composition and structure of the gut microbiota in allergic mice, with distinct dominant microbial profiles across groups. PHP could promote Bacillus and Enterococcus proliferation while inhibiting Staphylococcus. PHP40 and PHP80 could promote Enterococcus and Enterobacter growth but suppressed Staphylococcus and Bacillus. Functional prediction indicated PHP significantly improved galactose metabolism and primary/secondary bile acid biosynthesis, potentially alleviating allergic responses.
Keyword ：
Allergy Allergy Intestinal flora Intestinal flora In vitro fermentation In vitro fermentation Monosaccharide composition Monosaccharide composition Porphyra haitanensis polysaccharide Porphyra haitanensis polysaccharide
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| GB/T 7714 | Chen, Peilin , Huang, Yushan , Zeng, Hongliang et al. In vitro assessment of the effect of Porphyra haitanensis polysaccharides on the intestinal flora of allergic mice [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 311 . |
| MLA | Chen, Peilin et al. "In vitro assessment of the effect of Porphyra haitanensis polysaccharides on the intestinal flora of allergic mice" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 311 (2025) . |
| APA | Chen, Peilin , Huang, Yushan , Zeng, Hongliang , Zheng, Mingjing , Guo, Juanjuan . In vitro assessment of the effect of Porphyra haitanensis polysaccharides on the intestinal flora of allergic mice . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 311 . |
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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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Soy proteins isolate have been widely applied in the actual production of fish balls, but they still have limitations in improving the quality of fish balls. In this study, the effects of textured soy proteins (TSP), textured wheat proteins (TWP), and textured peanut proteins (TPP) as substitutes for soy proteins isolate on the structure, quality characteristics and digestive properties in vitro of fish balls were investigated. It was demonstrated that 25% TSP maximally promoted the formation of dense microstructure and an increase in the relative content of n- sheet in the fish balls. The improved structural stability further enhanced the gel properties of the fish balls. Notably textured proteins significantly reduced the bitterness of fish balls, and 50% TPP also significantly increased the salty, sweet and fresh flavors. Meanwhile, TSP (25%, 50%) and TPP (50%) increased the degree of hydrolysis of the fish balls. Overall, 25% TSP had more potential to improve the quality of surimi gels. These findings will support the development of theories and methods for textured proteins to regulate fish ball quality.
Keyword ：
Digestibility Digestibility Fish ball Fish ball Structure Structure Textured plant proteins Textured plant proteins
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| GB/T 7714 | Yao, Yingning , Lin, Zhixiong , Zhang, Yi et al. Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm [J]. | FOOD HYDROCOLLOIDS , 2025 , 160 . |
| MLA | Yao, Yingning et al. "Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm" . | FOOD HYDROCOLLOIDS 160 (2025) . |
| APA | Yao, Yingning , Lin, Zhixiong , Zhang, Yi , Zheng, Baodong , Zeng, Hongliang . Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm . | FOOD HYDROCOLLOIDS , 2025 , 160 . |
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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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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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