Food Chemistry: X最新文献_第5页

Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey 种子浓度和贮藏时间对蜜蜂蜂蜜流变学、质地和微观结晶特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102634

Duygu Ozmen , Hüseyin Demircan , Rusen Metin Yildirim , Muhammad Waseem , Hakan Basdogan , Omer Said Toker , Crossby Osei Tutu

{"title":"Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of Apis mellifera honey","authors":"Duygu Ozmen , Hüseyin Demircan , Rusen Metin Yildirim , Muhammad Waseem , Hakan Basdogan , Omer Said Toker , Crossby Osei Tutu","doi":"10.1016/j.fochx.2025.102634","DOIUrl":"10.1016/j.fochx.2025.102634","url":null,"abstract":"<div><div>This study aimed to evaluate the impacts of seed honey supplementation at concentrations of 5, 10, and 15 % (<em>w</em>/w) and storage time (up to 12 days at 14 °C) on the rheological, textural, crystallization, and colour attributes of honey. The rheological properties, including the apparent viscosity, loss modulus, and storage modulus, were assessed using a rheometer. Textural properties, such as hardness and spreadability, were measured using a texture analyzer. The <em>L</em>* values were determined to assess the crystallization process, and microscopic imaging was used to observe the size and formation of the sugar crystals. Results showed that the apparent viscosity increased significantly (<em>p</em> < 0.05) from 13.1 Pa.s to 38.5 Pa.s (194 % ↑) as both the seed concentration and storage time increased from 0 %–15 % and 0–12 days, respectively. The highest <em>G\"</em> value (2756 Pa) was observed on the 9th day for the 15 % seed concentration. The work of shear decreased with increasing seed concentrations but increased over storage time. <em>L</em>* values, an indicator of crystallization, showed a significant increase across concentrations and storage time. Microscopic examination of seed crystals anticipated zero crystals at 0–12th day in control; however, 6th and 12th days of storage at 10 % and 15 % addition of seeds increased size and magnitudes of crystals than 5 %. Conclusively, adding seed honey at levels up to 10 % and allowing 9 days of storage effectively promotes the shear-thinning behaviour desirable in spreadable honey products. Creamed honey offers improved texture and user convenience, enhancing product versatility without compromising flavour. These results provide a practical basis for optimizing processing conditions in commercial honey formulation to meet diverse consumer and market needs.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102634"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley 基于非目标代谢组学的非挥发性和挥发性物质变化揭示了青稞焙烧前后糌粑风味的形成机制

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102524

Fang Wang , Yin-hua Ma , Hui-yang Xiong , Rui-jun Duan

{"title":"The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley","authors":"Fang Wang , Yin-hua Ma , Hui-yang Xiong , Rui-jun Duan","doi":"10.1016/j.fochx.2025.102524","DOIUrl":"10.1016/j.fochx.2025.102524","url":null,"abstract":"<div><div>As the traditional staple food for Tibetan people in northwest China, Tsamba is the main processing product of highland barley and roasting is the key processing step to determine the flavor of Tsamba. In this study, non-targeted metabonomics were employed to analyze the changes of non-volatile and volatile metabolites, as well as active substances, before and after roasting. The active substances in tsamba were significantly increased after roasting. The primary metabolome identified 625 non-volatile components, with lipids having the highest content and amino acids and their derivatives showing the greatest changes before and after roasting. A total of 243 volatile flavor compounds were detected, with heterocyclic compounds, terpenoids, and esters being the main substances that increased after roasting, providing the sweet, green and fruity flavor for Tsamba. Afterwards, 113 main volatile flavor substances were screened from volatile metabolomics data, and 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, 2-ethyl-3, 5-dimethylpyrazine, 2, 3-diethyl-5-methylpyrazin were the key volatile flavor substances. This study will help to reveal the unique flavor source of highland barley Tsamba and promote the standardisation of Tsamba food, which will help to improve the quality of Tsamba production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102524"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage 热休克与甜菜碱联合处理可减轻香蕉果实的膜损伤，恢复香蕉果实的冷害

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102529

Nadia Niaz , Wanfeng Hu , Siyi Pan , Khubaib Ali , Noman Walayat , Isam A. Mohamed Ahmed , Sobia Niaz , Jiao Zhang , Yinping Cao

{"title":"Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damage","authors":"Nadia Niaz , Wanfeng Hu , Siyi Pan , Khubaib Ali , Noman Walayat , Isam A. Mohamed Ahmed , Sobia Niaz , Jiao Zhang , Yinping Cao","doi":"10.1016/j.fochx.2025.102529","DOIUrl":"10.1016/j.fochx.2025.102529","url":null,"abstract":"<div><div>This study evaluated the effects of hot air (HA), hot water (HW), glycine betaine (GB), and their combination (GB + HWT) on alleviating chilling injury (CI) in unripe and ripe bananas exposed to cold stress, with treatments applied pre-ripening to asses recovery during subsequent storage. Bananas were chilled at 7 °C for 2 h, transferred to 20 °C storage, and treated with ethephon on the 12th day to induce ripening. Analyses were conducted periodically until the 21st day of storage. The combined HWT + GB treatment (T<sub>3</sub>) markedly reduced CI symptoms by preserving membrane stability and lowering oxidative stress markers like malondialdehyde and thiobarbituric acid reactive substances. Enzyme assays revealed decreased lipase, lipoxygenase, and ascorbate oxidase activities, which contributed to reduced lipid peroxidation and stabilized cell membranes. Simultaneously, increased activities of phenylpropanoid pathway enzymes, cinnamate 4-hydroxylase, and 4-cumarate CoA ligase, enhanced phenolic and flavonoid levels, contributing to antioxidant capacity. Scanning electron microscopy confirmed improved tissue integrity. Overall, GB + HWT proved to be an effective postharvest strategy for maintaining banana quality after cold exposure.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102529"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles 对未发芽或发芽辣木籽面粉强化面条的流变学和微观结构特征以及配方干面条的质量的深入研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102537

Yi Liu , Yi Kai , Wenjia Zhang , Yanling Zhang , Lingfei Liu , Dejian Huang , Shao Quan Liu , Yuyun Lu

{"title":"An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles","authors":"Yi Liu , Yi Kai , Wenjia Zhang , Yanling Zhang , Lingfei Liu , Dejian Huang , Shao Quan Liu , Yuyun Lu","doi":"10.1016/j.fochx.2025.102537","DOIUrl":"10.1016/j.fochx.2025.102537","url":null,"abstract":"<div><div>Moringa sprouts are a good dietary source of glucosinolates and isothiocyanates with various health benefits, including anti-cancer and anti-inflammatory properties. In this research, germinated (GMSF) or ungerminated moringa seed flour (UMSF) was incorporated into traditional staple foods to develop novel functional foods using dry noodles as a case study. The results demonstrated that GMSF addition significantly increased the pasting temperature (by 5.15 %) and peak time (by 20.98 %) of the flour blends relative to the ungerminated counterpart (<em>p</em> < 0.05), therefore delaying the gelatinization process of starch granules. In addition, compared to the control (WF100 samples), the viscoelasticity of the dough samples raised (by 18.38–31.71 %, as indicated by the storage modulus coefficient <em>k</em>') with up to 10 % GMSF addition, indicating that the presence of GMSF (5–10 %) strengthened the dough microstructure and thus resulted in a stiffer solid gel. Moreover, GMSF addition improved the cooking attributes of the fortified dry noodles, with less cooking loss (5.33–7.06 %). Furthermore, the textural characteristics of the dry noodles were also improved significantly (<em>p</em> < 0.05), yielding a chewier and more resilient, while less adhesive texture. Although the overall acceptability of the fortified noodles decreased, the content of bioactive moringin in the fortified noodles ranged from 0.46 to 2.05 μmol/g on a dry weight basis, which may confer chemoprotective effects to consumers. Overall, the findings suggest that GMSF could be a functional ingredient to be supplemented into dry noodles to enhance their edible qualities and health beneficial effects.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102537"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility 钙/钠添加对大米淀粉-鹰嘴豆蛋白水解复合物的影响：微观结构、流变学性质和消化率

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102536

Cuiping Han, Zhuojia Lv, Yujie Duan, Junfang Zhang, Qingxin Guo

{"title":"Effect of calcium/sodium addition on rice starch-chickpea protein hydrolysate complexes: Microstructure, rheological properties and digestibility","authors":"Cuiping Han, Zhuojia Lv, Yujie Duan, Junfang Zhang, Qingxin Guo","doi":"10.1016/j.fochx.2025.102536","DOIUrl":"10.1016/j.fochx.2025.102536","url":null,"abstract":"<div><div>In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl<sub>2</sub> and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl<sub>2</sub> (0–1.5 %, w/w) and NaCl (0–1 %, w/w) enhanced the hydrogen bonding interactions between RS and CPH. The CLSM images visualized that the addition of salt resulted in a more uniform distribution of CPH in the RS matrix. However, the XRD results showed a decrease in the diffraction intensity of the complexes, implying an increase in the amorphous region of the complexes. In addition, 1.5 % (w/w) CaCl<sub>2</sub> and 1 % (w/w) NaCl reduced the rapidly digestible starch content of the complexes to 36.63 % and 37.20 %, respectively. These results highlight the innovative application of salt modulation in the RS-CPH system and offer a theoretical foundation for developing functional foods with controlled starch digestibility.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102536"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu 机器学习与GC-FID相结合用于茅台味白酒的鉴别

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102555

Liang Yang , Chun Xian , Shuai Li , Ye Wang , Xinying Wu , Qingcai Chen , Wenwu Zhao , Cheng Zhao , Xiaobo Li , Junjun He , Renyuan Chen , Chunlin Zhang

{"title":"Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu","authors":"Liang Yang , Chun Xian , Shuai Li , Ye Wang , Xinying Wu , Qingcai Chen , Wenwu Zhao , Cheng Zhao , Xiaobo Li , Junjun He , Renyuan Chen , Chunlin Zhang","doi":"10.1016/j.fochx.2025.102555","DOIUrl":"10.1016/j.fochx.2025.102555","url":null,"abstract":"<div><div>Maotai-flavor Baijiu, a traditional Chinese liquor produced via solid-state fermentation, exhibits diverse base Baijiu types due to variations in fermentation rounds, styles, and grades. While crucial for flavor complexity, current manual identification methods hinder blending efficiency and quality control. This study employed GC-FID and machine learning to analyze 410 base Baijiu samples. Decision Tree (74.36 %), XGBoost (92.9 %), and Random Forest (62.3 %) emerged as optimal classifiers for fermentation rounds, typical styles, and Chuntian grades, respectively. SHAP analysis revealed: (1) esters as primary markers for fermentation rounds, (2) ester-trimethylbutanol combinations for grade differentiation, and (3) multi-compound signatures (butyric acid, tetramethylpyrazine, 2-butanol et al.,) for style discrimination. Notably, marker compounds' flavor properties - beyond mere concentration - critically influenced their discriminative power, as evidenced by correlations with nine sensory dimensions.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102555"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In silico analysis of soybean-derived umami peptides: Discovery and interaction mechanisms with T1R1/T1R3 receptor 大豆衍生鲜味肽的硅分析：与T1R1/T1R3受体的发现及其相互作用机制

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102544

Xiaoli Shen , Hao Zhang , Pengyin Zhang , Xiaodi Niu , Xuerui Zhao , Lvzhou Zhu , Jinyang Zhu , Song Wang

{"title":"In silico analysis of soybean-derived umami peptides: Discovery and interaction mechanisms with T1R1/T1R3 receptor","authors":"Xiaoli Shen , Hao Zhang , Pengyin Zhang , Xiaodi Niu , Xuerui Zhao , Lvzhou Zhu , Jinyang Zhu , Song Wang","doi":"10.1016/j.fochx.2025.102544","DOIUrl":"10.1016/j.fochx.2025.102544","url":null,"abstract":"<div><div>In this study, umami peptides with binding activity to the umami receptor T1R1/T1R3 were screened and identified from soybean protein. Using virtual enzymatic hydrolysis, a total of 629 dipeptides to hexapeptides were generated. Through predictions of bioactivity, water solubility, and hemolytic activity, 43 non-toxic peptides were selected. Deep learning methods were employed to predict the umami characteristics of these peptides, ultimately leading to the identification of 17 peptides with potential umami properties. Further molecular docking analysis revealed that the peptides DSWPSL, SHHPR, LGPK and SSW exhibited high binding stability with the umami receptor, indicating strong umami characteristics. The umami properties of these peptides were confirmed through electronic tongue experiments and sensory evaluation, with SHHPR exhibiting the lowest bitterness in sensory evaluation, making it seem more suitable for consumption in food. Molecular dynamics simulations uncovered the interaction mechanisms between the umami peptides and T1R1/T1R3, highlighting charge-charge forces as the primary interaction. This study not only provides new insights for the development of natural umami enhancers but also demonstrates the integration of food science and computational techniques.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102544"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties 脂肪球膜重构过程中磷脂-蛋白界面相互作用对曝气乳化液质量的影响：界面行为、热力学性质、稳定性和搅拌性质

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102547

Guosen Yan , Pan Zhao , Zhenbo Shao , Yiting Li , Jie Han , Yan Li , Liebing Zhang

{"title":"Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties","authors":"Guosen Yan , Pan Zhao , Zhenbo Shao , Yiting Li , Jie Han , Yan Li , Liebing Zhang","doi":"10.1016/j.fochx.2025.102547","DOIUrl":"10.1016/j.fochx.2025.102547","url":null,"abstract":"<div><div>This study examines the interaction between phospholipids (PL) and proteins during the reconstitution of milk fat globule membranes (MFGM) and their effects on structure, properties, and fat crystallization behavior. Adding 0–0.45 % PL altered the MFGM composition, reduced interfacial protein concentration (27.49–37.88 × 10<sup>−4</sup> g/m<sup>2</sup>), interfacial tension (11.05–15.23 mN/m), and droplet sizes (1.53–2.16 μm), while increasing viscosity (20.39–25.11 mPa s), thus enhancing emulsion stability. High PL concentrations caused skin-like folding, increasing interfacial protein content (29.23–29.52 × 10<sup>−4</sup> g/m<sup>2</sup>) and droplet aggregation (1.68–1.71 μm). PL acted as a non-homogeneous nucleating agent, increasing microcrystal formation and nucleation sites but reducing initial crystallization temperature. The reduced mechanical strength of the MFGM decreased cream churning time and overrun, while higher viscosity reduced serum loss and increased hardness. These findings provide insights for improving aerated emulsion quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102547"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk 用椰奶离心制备初榨椰子油副产物蛋白质的结构和技术功能特征

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102561

Xiao-Yan Liu , Du-Wei Yang , Wan-Tong Liu , Jin-Tao Kan , Kai-Li Yang , Jian-Guo Zhang , Yuan-Yuan Wang , Ke-Xue Zhu , Yu-Feng Zhang

{"title":"Structural and techno-functional characteristics of protein from the by-product of virgin coconut oil produced by centrifugation using coconut milk","authors":"Xiao-Yan Liu , Du-Wei Yang , Wan-Tong Liu , Jin-Tao Kan , Kai-Li Yang , Jian-Guo Zhang , Yuan-Yuan Wang , Ke-Xue Zhu , Yu-Feng Zhang","doi":"10.1016/j.fochx.2025.102561","DOIUrl":"10.1016/j.fochx.2025.102561","url":null,"abstract":"<div><div>The process of extracting virgin coconut oil (VCO) by centrifugal method utilizing coconut milk as raw material produces two main by-products of aqueous and solid phases which contain a certain amount of proteins. In this study, the structural and techno-functional characteristics of aqueous-phase proteins (APP) and solid-phase proteins (SPP) are analyzed and compared. Results show that glutamic acid was the most abundant amino acid in both APP and SPP, accounting for 21.2 % and 18.1 % of the total amino acid content, respectively. APP has a higher level of disorder structure and a lower proportion of essential amino acids (33.8 %), and it's solubility, foaming capability, and emulsifying stability are better than that of SPP. Conversely, SPP possesses better water holding capability (2.38 g/g). These can provide a theoretical basis for the development of a new method that can convert this underutilized protein into a food ingredient with higher value.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102561"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive lipidomics analysis reveals the effects in goat milk from different ω-3 PUFA dietary supplementation by UPLC Q-TOF-MS/MS 通过UPLC Q-TOF-MS/MS综合脂质组学分析，揭示了饲粮中添加不同ω-3 PUFA对羊奶的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102581

Jie Wang , Shiqian Ran , Xin Lv , Dan Wang , Hong Chen , Fang Wei

{"title":"Comprehensive lipidomics analysis reveals the effects in goat milk from different ω-3 PUFA dietary supplementation by UPLC Q-TOF-MS/MS","authors":"Jie Wang , Shiqian Ran , Xin Lv , Dan Wang , Hong Chen , Fang Wei","doi":"10.1016/j.fochx.2025.102581","DOIUrl":"10.1016/j.fochx.2025.102581","url":null,"abstract":"<div><div>Goat milk has gained significant attention due to its unique nutritional properties. In this study, we conducted a comprehensive lipidomics analysis of goat milk fed by a normal diet (C), dietary supplement with <em>Schizochytrium</em> sp. (S), flax seed (F), and their mixture (M) using UPLC Q-TOF-MS/MS. A total of 638 lipid molecules covering 16 subclasses were identified, with TG constituting over 97 % of the total lipids. Dietary supplementation significantly reduced glycerolipids (GL) content while markedly increasing ω-3 polyunsaturated fatty acid (PUFA) levels, with group M showing the most pronounced effects on enhancing ω-3 PUFA content. The percentages of DHA-TG and DHA-GPL increased by more than 10-fold and 4-fold, respectively. Flax seed specifically increased ALA containing lipids, whereas <em>Schizochytrium</em> sp. predominantly enriched DHA and DPA containing lipids. Multivariate statistical analysis revealed distinct lipid profiles among the groups, highlighting the significant impact of dietary supplementation on lipid composition. In conclusion, this study provides a robust theoretical foundation for the production, nutritional evaluation, identification, and application of ω-3 PUFA-enriched goat milk.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102581"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0