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学者姓名：卢旭
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Abstract ：
本发明属于食品术领域，具体涉及一种富含益生元的莲子汁及其制备方法和应用。制备方法包括：莲子的软化浸泡和打浆处理，获得浆料液；调节浆料液的pH为4.5~5，放置3~5min；浆料液超声预处理；浆料液的复合酶酶解处理：在浆料液中加入复合酶加热至35~45℃下处理90~120min后，获得酶解液，灭酶处理后制得所述莲子汁；所述复合酶为纤维素酶、β‑葡聚糖酶、甘露聚糖酶、中温α‑淀粉酶、木聚糖酶的混合酶。本发明可以最大范围地释放低聚糖，并且优化低聚糖的组成和莲子汁内的大分子物质结构，使其具有良好的贮藏稳定性和抗菌性能。
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| GB/T 7714 | 卢旭 , 郑淑怡 , 高淑娟 et al. 一种富含益生元的莲子汁及其制备方法和应用 : CN202510226682.6[P]. | 2025-02-27 . |
| MLA | 卢旭 et al. "一种富含益生元的莲子汁及其制备方法和应用" : CN202510226682.6. | 2025-02-27 . |
| APA | 卢旭 , 郑淑怡 , 高淑娟 , 戴鑫 , 张龙涛 , 邓凯波 . 一种富含益生元的莲子汁及其制备方法和应用 : CN202510226682.6. | 2025-02-27 . |
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Gray mold is one of the major diseases affecting tomato production. Its early symptoms are often inconspicuous, yet the disease spreads rapidly, leading to severe economic losses. Therefore, the development of efficient and non-destructive early detection technologies is of critical importance. At present, multispectral imaging-based detection methods are constrained by two major bottlenecks: limited sample size and single modality, which hinder precise recognition at the early stage of infection. To address these challenges, this study explores a detection approach integrating multispectral fluorescence and reflectance imaging, combined with machine learning algorithms, to enhance early recognition of tomato gray mold. Particular emphasis is placed on evaluating the effectiveness of multimodal information fusion in extracting early disease features, and on elucidating the quantitative relationships between disease progression and key physiological indicators such as chlorophyll content, water content, malondialdehyde levels, and antioxidant enzyme activities. Furthermore, an improved WGAN-GP (Wasserstein Generative Adversarial Network with Gradient Penalty) is employed to alleviate data scarcity under small-sample conditions. The results demonstrate that multimodal data fusion significantly improves model sensitivity to early-stage disease detection, while WGAN-GP-based data augmentation effectively enhances learning performance with limited samples. The Random Forest model achieved an early recognition precision of 97.21% on augmented datasets, and transfer learning models attained an overall precision of 97.56% in classifying different disease stages. This study provides an effective approach for the early prediction of tomato gray mold, with potential application value in optimizing disease management strategies and reducing environmental impact.
Keyword ：
disease detection disease detection gray mold gray mold machine learning machine learning multispectral fluorescence-reflectance technology multispectral fluorescence-reflectance technology tomato tomato
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| GB/T 7714 | Zhong, Xiaohao , Li, Huicheng , Cai, Yixin et al. Early Detection of Tomato Gray Mold Based on Multispectral Imaging and Machine Learning [J]. | HORTICULTURAE , 2025 , 11 (9) . |
| MLA | Zhong, Xiaohao et al. "Early Detection of Tomato Gray Mold Based on Multispectral Imaging and Machine Learning" . | HORTICULTURAE 11 . 9 (2025) . |
| APA | Zhong, Xiaohao , Li, Huicheng , Cai, Yixin , Deng, Ying , Xu, Haobin , Tian, Jun et al. Early Detection of Tomato Gray Mold Based on Multispectral Imaging and Machine Learning . | HORTICULTURAE , 2025 , 11 (9) . |
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The effects of inulins (16 % w/w) with varying degrees of polymerization (DP) on the multi-scale structure and properties of wheat starch subjected to multiple freeze-thaw (FT) cycles were investigated. All three inulins mitigated mechanical damage to the starch granules caused by repeated FT cycles. The swelling and retrogradation of freeze-thaw treated starch (FTS) were effectively inhibited, whereas the shear resistance and degree of structural recovery (DSR) of the starch paste were enhanced. Specifically, inulins with moderate or low DP primarily competed with wheat starch for water via hydrogen bonding. High-degree polymerization inulin (HPI) exhibited the greatest retrogradation inhibition effect by forming a network structure to weaken the inter-double helices hydrogen bond and inhibit the formation of crystalline regions. These findings provide a theoretical basis for enhancing the application of inulin in frozen wheat starch-based food.
Keyword ：
Freeze-thaw cycles Freeze-thaw cycles Inulin Inulin Wheat starch Wheat starch
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| GB/T 7714 | Zhong, Meifang , Ni, Chenhui , Gong, Naixia et al. The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
| MLA | Zhong, Meifang et al. "The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 330 (2025) . |
| APA | Zhong, Meifang , Ni, Chenhui , Gong, Naixia , Wu, Xiantong , Wu, Yixuan , Du, Mingchun et al. The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
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Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides (LSPs) were studied in this paper. The LSPs were prepared by trypsin enzymatic hydrolysis and were separated by ultrafiltration separation technology. The following four peptide fractions with different molecular weight were obtained: LSP-I (>10 kDa), LSP-II (5-10 kDa), LSP-III (3-5 kDa), and LSP-IV (<3 kDa). Macrophage phagocytosis capacity, NO production and cytokine levels were measured in healthy and immunosuppressed mice to explore the effects of immunomodulatory activity of LSPs. In vitro, among the four peptides, LSP-IV showed the greatest effect on RAW264.7 macrophage phagocytosis. In vivo, LSP-IV had no significant effect on the levels of nitric oxide (NO), interleukin 6 (IL-6) and tumor necrosis factor (TNF-alpha) in healthy mice in a dose-dependent manner, but significantly increased the levels of NO, IL -6 and TNF-alpha secreted by peritoneal macrophages (p < 0.01 and p < 0.001, respectively) in immunosuppressed mice. In particular, high doses of LSP-IV (0.10 g/kg body weight) showed a stronger immunomodulatory potential. Our findings shed light on the potential of low-molecular-weight peptides from lotus seeds as novel natural immunoregulatory dietary factors.
Keyword ：
Cytokines Cytokines Immunomodulatory effects Immunomodulatory effects Lotus seed(Nelumbo nuciferaGaertn.) peptides Lotus seed(Nelumbo nuciferaGaertn.) peptides Macrophages Macrophages
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| GB/T 7714 | Zhuang, Weijing , Lu, Xu , Zheng, Yafeng et al. Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides on macrophages in mice [J]. | FOOD BIOSCIENCE , 2024 , 57 . |
| MLA | Zhuang, Weijing et al. "Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides on macrophages in mice" . | FOOD BIOSCIENCE 57 (2024) . |
| APA | Zhuang, Weijing , Lu, Xu , Zheng, Yafeng , Song, Hongbo , Zheng, Baodong . Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides on macrophages in mice . | FOOD BIOSCIENCE , 2024 , 57 . |
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植物酵素（Plant Jiaosu）是一种以果蔬谷类为主要原料，通过微生物发酵制得的产品。因其具有无毒无害、拥有多项生理功能的特点，逐渐得到大众的青睐，了解植物酵素的代谢机制对提高其品质有重要的作用，但是目前对于植物酵素代谢机制的总结仍较少，本文综合分析了植物酵素的研究进展，介绍了植物酵素酵解过程中的相关代谢途径、产物变化分析、产物形成影响因素以及植物酵素的风味来源和风味物质变化，并对植物酵素的未来发展进行了探讨，为植物类酵素的进一步研究发展提供参考。
Keyword ：
代谢机制 代谢机制 发酵 发酵 植物酵素 植物酵素 菌群 菌群 风味物质 风味物质
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| GB/T 7714 | 周亚楠 , 郑舒怡 , 柳嘉雯 et al. 植物酵素代谢产物形成机制研究进展 [J]. | 食品工业科技 , 2024 , 45 (15) : 380-391 . |
| MLA | 周亚楠 et al. "植物酵素代谢产物形成机制研究进展" . | 食品工业科技 45 . 15 (2024) : 380-391 . |
| APA | 周亚楠 , 郑舒怡 , 柳嘉雯 , 董宇 , 卢旭 . 植物酵素代谢产物形成机制研究进展 . | 食品工业科技 , 2024 , 45 (15) , 380-391 . |
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本发明提供一种海洋鱼源抗疲劳肽脱腥脱苦的方法，包括：对海洋鱼原料进行剔骨去鳞等预处理、异丙醇脱脂，新型脱腥液即茴香菖蒲‑香茅草复合液脱腥，并结合可控酶解技术等制得海洋鱼源抗疲劳肽，随后通过添加苦味抑制剂新地奥明及结合高内相乳液封装技术有效抑制海洋鱼源抗疲劳肽的苦味强度。本发明制得的抗疲劳肽在添加苦味抑制剂新地奥明后其苦味响应强度显著降低，随后经过油相椰子油和棕榈油的高内相乳液封装后，通过减少肽中疏水性氨基酸残基的暴露，其苦味强度可进一步得到有效抑制。本发明所涉及的方法作为海洋鱼源抗疲劳肽类产品风味(腥味、苦味)改良技术具有较好的应用前景。
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| GB/T 7714 | 张昊扬 , 王培鑫 , 郭泽镔 et al. 一种海洋鱼源抗疲劳肽脱腥脱苦的方法 : CN202410936281.5[P]. | 2024-07-12 . |
| MLA | 张昊扬 et al. "一种海洋鱼源抗疲劳肽脱腥脱苦的方法" : CN202410936281.5. | 2024-07-12 . |
| APA | 张昊扬 , 王培鑫 , 郭泽镔 , 卢旭 , 郑宝东 , 吴静茹 et al. 一种海洋鱼源抗疲劳肽脱腥脱苦的方法 : CN202410936281.5. | 2024-07-12 . |
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Abstract ：
植物酵素(Plant Jiaosu)是一种以果蔬谷类为主要原料,通过微生物发酵制得的产品。因其具有无毒无害、拥有多项生理功能的特点,逐渐得到大众的青睐,了解植物酵素的代谢机制对提高其品质有重要的作用,但是目前对于植物酵素代谢机制的总结仍较少,本文综合分析了植物酵素的研究进展,介绍了植物酵素酵解过程中的相关代谢途径、产物变化分析、产物形成影响因素以及植物酵素的风味来源和风味物质变化,并对植物酵素的未来发展进行了探讨,为植物类酵素的进一步研究发展提供参考。
Keyword ：
代谢机制 代谢机制 发酵 发酵 植物酵素 植物酵素 菌群 菌群 风味物质 风味物质
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| GB/T 7714 | Zhou, Yanan , Zheng, Shuyi , Liu, Jiawen et al. 植物酵素代谢产物形成机制研究进展 [J]. | 食品工业科技 , 2024 , 45 (15) : 380-391 . |
| MLA | Zhou, Yanan et al. "植物酵素代谢产物形成机制研究进展" . | 食品工业科技 45 . 15 (2024) : 380-391 . |
| APA | Zhou, Yanan , Zheng, Shuyi , Liu, Jiawen , Dong, Yu , Lu, Xu . 植物酵素代谢产物形成机制研究进展 . | 食品工业科技 , 2024 , 45 (15) , 380-391 . |
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The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of & alpha;-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, & epsilon;& DPRIME;, and dielectric loss tangent, tan & delta;& epsilon;, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 & DEG;C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during & alpha;-amylase hydrolysis further slowed starch digestion by inhibiting & alpha;-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices.
Keyword ：
dielectric properties dielectric properties microwave microwave starch gelatinization starch gelatinization starch-polyphenol complex starch-polyphenol complex
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| GB/T 7714 | Jiang, Xiangfu , Wang, Jianyi , Li, Lanxin et al. Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex [J]. | FOODS , 2023 , 12 (13) . |
| MLA | Jiang, Xiangfu et al. "Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex" . | FOODS 12 . 13 (2023) . |
| APA | Jiang, Xiangfu , Wang, Jianyi , Li, Lanxin , Zheng, Baodong , Zheng, Shuyi , Lu, Xu . Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex . | FOODS , 2023 , 12 (13) . |
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为探究不同取代度对交联淀粉的影响,本文以紫薯淀粉为原料,以三偏磷酸钠和三聚磷酸钠混合物为交联剂,制备了交联紫薯淀粉,并对不同取代度(0.0053～0.0212)交联紫薯淀粉进行了性能测定及表征。结果表明:随着取代度的增加,交联紫薯淀粉的透明度和溶解度上升,膨胀度下降,冻融稳定性增加。紫薯淀粉颗粒的表面完整光滑,而交联紫薯淀粉颗粒则呈现剥离状外观,颗粒之间作用力增强,黏连聚集现象明显。所有样品的结晶类型均为C型结晶,交联紫薯淀粉平均粒径与紫薯淀粉相比差异不显著,但结晶度则随取代度升高而逐渐下降,且交联紫薯淀粉所带负电荷也随取代度升高而逐渐增多。因此,与紫薯淀粉相比,交联紫薯淀粉的多种性能均有所提升,且与取代度关系密切,这为紫薯资源的深入开发提供了理论依据。
Keyword ：
交联紫薯淀粉 交联紫薯淀粉 取代度 取代度 微观结构 微观结构 理化性质 理化性质 电位 电位 紫薯淀粉 紫薯淀粉
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| GB/T 7714 | 方焕新 , 林钦淋 , 薛旭亮 et al. 不同取代度交联紫薯淀粉性能与表征 [J]. | 食品工业科技 , 2023 , 44 (03) : 125-132 . |
| MLA | 方焕新 et al. "不同取代度交联紫薯淀粉性能与表征" . | 食品工业科技 44 . 03 (2023) : 125-132 . |
| APA | 方焕新 , 林钦淋 , 薛旭亮 , 卢旭 , 缪松 , 张龙涛 et al. 不同取代度交联紫薯淀粉性能与表征 . | 食品工业科技 , 2023 , 44 (03) , 125-132 . |
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The chemical composition, macromolecular characteristics, and structure of four types of Tremella fuciform polysaccharides (TPS) were analyzed, including one TPS that was extracted in the laboratory (L-TPS) and three commercial TPS. The effects of pH on the properties of TPS emulsions were investigated by analyzing their zeta potential, particle size, apparent viscosity, and stability. The results showed that L-TPS presented a higher percentage content of protein (2.33%) than commercial TPS (0.73-0.87%), and a lower molecular mass (17.54 x 10(6) g/mol). Thus, L-TPS exhibited the best emulsifying activity but gave poor emulsion stability. The droplet sizes and apparent viscosity of commercial TPS-stabilized emulsions were larger or higher in acidic environments. At pH 2, the apparent viscosity was the lowest for L-TPS. Commercial TPS emulsions were most stable at pH 6, while the L-TPS-stabilized emulsion was most stable at pH 2. The obtained results revealed that the emulsifying properties of TPS varied and the effects of pH on emulsion characteristics differed, as determined from the molecular mass, macromolecular characteristics, and structure. This research is useful for expanding the application of TPS as a novel food ingredient in emulsions.
Keyword ：
emulsion property emulsion property molecular character molecular character pH pH Tremella fuciform polysaccharides Tremella fuciform polysaccharides
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| GB/T 7714 | Tian, Lili , Roos, Yrjo H. , Gomez-Mascaraque, Laura G. et al. Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs [J]. | POLYMERS , 2023 , 15 (7) . |
| MLA | Tian, Lili et al. "Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs" . | POLYMERS 15 . 7 (2023) . |
| APA | Tian, Lili , Roos, Yrjo H. , Gomez-Mascaraque, Laura G. , Lu, Xu , Miao, Song . Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs . | POLYMERS , 2023 , 15 (7) . |
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