Journal of the Science of Food and Agriculture最新文献_第2页

Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion. 卵清蛋白/羧甲基纤维素钠颗粒与姜黄素协同增强DHA在乳液中的氧化稳定性。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-23 DOI: 10.1002/jsfa.14395

Weichun Pan, Ya Wen, Huabin Liao, Feina Gu, Yuexi Yang, Jianzhong Zhou, Qiuping Zhang, Fuge Niu

{"title":"Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion.","authors":"Weichun Pan, Ya Wen, Huabin Liao, Feina Gu, Yuexi Yang, Jianzhong Zhou, Qiuping Zhang, Fuge Niu","doi":"10.1002/jsfa.14395","DOIUrl":"https://doi.org/10.1002/jsfa.14395","url":null,"abstract":"Background: Docosahexaenoic acid (DHA) is an essential nutrient for infant growth. However, DHA molecules are rich in unsaturated double bonds, making them highly sensitive to oxygen, light and heat, causing fish oil to oxidize easily, as well as leading to a loss of its physiological function and nutritional value.Results: The present study aimed to increase the oxidative stability of DHA. Fish oil emulsion was prepared using ovalbumin (OVA)/sodium carboxymethylcellulose (CMC)-curcumin (Cur) colloidal particles. The results showed that a ternary colloidal particles emulsion transport system was constructed and that the OVA/CMC colloidal particles loaded with curcumin were successfully adsorbed to the oil-water interface, forming a film with oxidation defense and interface barrier properties. The emulsion stabilized by ternary colloidal particles had strong storage and oxidation stability. Especially when the OVA/CMC ratio was 2:1, the oxidation stability and storage stability of DHA in fish oil emulsion were improved, respectively.Conclusion: The oxidative stability and storage stability of DHA in fish oil emulsions were enhanced synergistically by OVA/CMC-Cur ternary colloidal particles. This finding provides a theoretical framework for expanding the application of OVA/CMC-Cur particles in nutrient delivery. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144127997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Intelligent chlorophyll estimation by attention-integrated deep learning and dual-modal fusion in tencha drying using snapshot multispectral camera. 基于注意力集成深度学习和双模态融合的快照多光谱相机蒸茶过程叶绿素智能估计

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-23 DOI: 10.1002/jsfa.14385

Huilin Chang, Jiazhen Cai, Qin Ouyang

{"title":"Intelligent chlorophyll estimation by attention-integrated deep learning and dual-modal fusion in tencha drying using snapshot multispectral camera.","authors":"Huilin Chang, Jiazhen Cai, Qin Ouyang","doi":"10.1002/jsfa.14385","DOIUrl":"https://doi.org/10.1002/jsfa.14385","url":null,"abstract":"Background: Chlorophyll content during the drying process of tencha, as the precursor of matcha before grinding, is bound up with sensory evaluation of the final product. This study employed a snapshot multispectral technology in conjunction with chemometrics to assess the chlorophyll content of drying samples. Multispectral images consisting of 25 bands ranging from 660 to 924 nm were collected. Reflectance data from the spectra were fused with 10 grayscale texture features to develop regression prediction models. Subsequently, convolutional neural network integrated with the attention mechanism and Squeeze-and-Excitation ResNet18 (SE-Res18) models were built and compared.Results: The results demonstrated that this fusion approach significantly improved prediction accuracy over using a single data source. The SE-Res18 model with min-max normalization processing achieved a correlation coefficient of 0.9814 for the training set and 0.9337 for the testing set; the relative percent deviation value was 2.79.Conclusion: The results underscore the viability of leveraging snapshot multispectral technology coupled with spectral-image dual-modality fusion for precise chlorophyll content monitoring. This innovative approach provides a rapid, non-invasive solution for assessing chlorophyll levels in tencha, offering enhanced quality control throughout the drying process with emerging technological capabilities. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144127883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection. 近红外光谱耦合格拉曼角场二维卷积神经网络检测白茶掺假。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-23 DOI: 10.1002/jsfa.14353

Peng Zhang, Jun Cheng, Qinglan Chen, Zhiqiang Zheng, Chengjiang Wei, Tengyue Zou, Weijiang Sun, Yan Huang

{"title":"Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection.","authors":"Peng Zhang, Jun Cheng, Qinglan Chen, Zhiqiang Zheng, Chengjiang Wei, Tengyue Zou, Weijiang Sun, Yan Huang","doi":"10.1002/jsfa.14353","DOIUrl":"https://doi.org/10.1002/jsfa.14353","url":null,"abstract":"Background: The flavor profile and product quality of white tea, heavily dependent on its place of origin, significantly influence consumers' purchasing decisions. Quantitative adulteration testing for tea origin has encountered challenges due to the poor performance in random external validation, which has severely hindered the practical application of near-infrared (NIR) technology.Results: This study employs a two-dimensional convolutional neural network (2D-CNN) deep learning model combined with Gramian angular field (GAF) image coding technology (GAF-2D-CNN) to quantitatively detect geographical origin adulteration of white tea using near-infrared spectral (NIRS) data. The results demonstrate that the GAF-2D-CNN model can effectively process raw spectral data and predict the untrained random adulteration ratio data with high accuracy. The average R2 and root mean square error in the external verification of the original data reach 0.9754 and 0.0349, respectively, which meet practical production needs. Moreover, the GAF-2D-CNN significantly outperforms traditional regression models and 1D-CNN models.Conclusion: This study introduces the application of the NIR spectral image coding method in tea regression and highlights the advantages of deep learning image processing in the tea industry. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144127889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Factors affecting the responses of rice quality to global warming in the field conditions: a meta-analysis. 田间条件下影响水稻品质对全球变暖响应的因素：meta分析。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-23 DOI: 10.1002/jsfa.14392

Guanglei Jiang, Xiaobing Xie, Yanhua Zeng, Shan Huang, Yongjun Zeng, Guanjun Huang

{"title":"Factors affecting the responses of rice quality to global warming in the field conditions: a meta-analysis.","authors":"Guanglei Jiang, Xiaobing Xie, Yanhua Zeng, Shan Huang, Yongjun Zeng, Guanjun Huang","doi":"10.1002/jsfa.14392","DOIUrl":"https://doi.org/10.1002/jsfa.14392","url":null,"abstract":"Background: Global warming has been suggested to have negative impacts on most quality traits of rice; however, factors and how they affect the responses of rice quality to warming still need systematic examination under field conditions.Results: In this study, we conducted a meta-analysis to evaluate the overall impacts of field warming on grain quality and identify the key factors affecting these impacts, collecting data from 45 published studies with 1316 paired observations. Our results found that warming significantly increased chalkiness degree, chalky rice rate, protein content and breakdown value, but decreased head rice rate and amylose content. Growth stage when warming was imposed had significant impacts on the grain quality responses to warming, with larger responses generally observed at reproductive stage than vegetative stage; besides, warming responses of grain quality also significantly differed among warming patterns and subspecies. Importantly, our results suggest that deterioration of appearance quality under warming tends to decrease with increasing soil fertility. However, with the increasing N and P applications and panicle N percentage, negative responses of milling and appearance qualities to warming become more severe. Additionally, our results suggest that negative responses of appearance quality to warming could be mitigated by increasing K application.Conclusion: Our present findings should further our understandings of the warming effects on rice quality under field conditions and be helpful in mitigating the negative effects of warming on grain quality by variety selection, amelioration of soil fertility and optimal inorganic fertilizer inputs. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144135901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Enhancing the albumen viscosity and permeability of whole egg: an approach utilizing multimodal ultrasonic technology. 利用多模态超声技术提高全蛋蛋白粘度和通透性的方法。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI: 10.1002/jsfa.14387

Xuhua Yang, Ruipeng Ma, Baochang Li, Sijia Cui, Feng Zhang, Bin Xu, Jun Sun

{"title":"Enhancing the albumen viscosity and permeability of whole egg: an approach utilizing multimodal ultrasonic technology.","authors":"Xuhua Yang, Ruipeng Ma, Baochang Li, Sijia Cui, Feng Zhang, Bin Xu, Jun Sun","doi":"10.1002/jsfa.14387","DOIUrl":"https://doi.org/10.1002/jsfa.14387","url":null,"abstract":"Background: Improving the permeability of eggshell (ES) and eggshell membrane (ESM), while decreasing the albumen viscosity are conducive to accelerate the penetration rates of sodium chloride (NaCl) during the processing of salted duck eggs. This study systematically evaluated the effect of mono- and multi-frequency ultrasound (US) on ES/ESM permeability and internal quality of whole egg in aqueous- and salt-phase systems.Results: Key findings demonstrated that 40 kHz and a combination of 20/40/60 kHz US significantly reduced the albumen viscosity in salt-phase system and enlarged the pore size of ES and ESM (P < 0.05), without compromising ES strength, thickness, or yolk index. Conformation results showed that US treatment at 40 and 20/40/60 kHz in the salt-phase system only caused the unfolding of molecular structure of egg white protein (EWP), but had no significant effect on molecular weight of EWP.Conclusion: US can play a role in enlarging pores and reducing viscosity while ensuring the integrity of whole eggs. This study provides a theoretical basis for the rapid curing of salted duck eggs. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144120098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Evolutionary game mechanisms for food savings and loss reduction in the grain industry. 粮食工业粮食节约和减少损失的进化博弈机制。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI: 10.1002/jsfa.14369

Maogang Gong, Yanan Zhong, Ehsan Elahi, Fangying Han, Yilin Chen

{"title":"Evolutionary game mechanisms for food savings and loss reduction in the grain industry.","authors":"Maogang Gong, Yanan Zhong, Ehsan Elahi, Fangying Han, Yilin Chen","doi":"10.1002/jsfa.14369","DOIUrl":"https://doi.org/10.1002/jsfa.14369","url":null,"abstract":"Background: Grain loss poses a major challenge to global food security, especially in China, where substantial waste occurs during its production, storage, processing, and consumption. This undermines sustainability efforts and highlights an urgent need for effective preservation strategies.Method: This study used evolutionary game theory and simulations to explore the behavioral dynamics among key actors in China's grain industry chain - farmers, storage operators, processors, and consumers. The analysis identified evolutionary stable strategies (ESS) under varying conditions and evaluated the effectiveness of government policies, technological innovations, and stakeholder incentives.Results: The findings underscore the importance of targeted subsidies, policy frameworks, and enterprise-led technological adoption. Increasing awareness among farmers and consumers is pivotal for the reduction of grain waste. Well-designed awareness campaigns help shift behaviors, enabling better adoption of storage practices and consumption habits. Interventions that align incentives and reduce cost-risk barriers significantly enhance cooperative outcomes.Conclusion: In addition to technical solutions, raising awareness and promoting stakeholder collaboration are vital for reducing waste and enhancing food security. These findings address broader global challenges, indicating that improved grain preservation can aid poverty reduction and climate change mitigation. The study provides practical guidance for strengthening the resilience and sustainability of food systems. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144127708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Characterization of bioactive natural compounds and nutraceutical quality in Andean tomato landraces grown under optimal and elevated temperatures. 安第斯番茄地方品种在最佳和高温下生长的生物活性天然化合物和营养品质的表征。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI: 10.1002/jsfa.14384

Yanina Soledad Moran, Yanina Luciana Mazzocco, Andrea Del Valle Carranza, Gustavo Bonacci, Cristian Zoraire, Fernando Carrari, Iris Peralta, Ramón Asis

{"title":"Characterization of bioactive natural compounds and nutraceutical quality in Andean tomato landraces grown under optimal and elevated temperatures.","authors":"Yanina Soledad Moran, Yanina Luciana Mazzocco, Andrea Del Valle Carranza, Gustavo Bonacci, Cristian Zoraire, Fernando Carrari, Iris Peralta, Ramón Asis","doi":"10.1002/jsfa.14384","DOIUrl":"https://doi.org/10.1002/jsfa.14384","url":null,"abstract":"Background: Tomatoes are rich in bioactive natural compounds (BNCs) with health benefits, though many of which remain underexplored. Wild and landrace varieties exhibit extensive genetic diversity, which is expected to yield a wide range of BNCs and enhance adaptability to climate change. This research aims to identify tomato varieties with high nutraceutical quality grown under optimal (24/18 °C) and elevated (30/24 °C) temperature conditions, comparing Andean and commercial tomatoes. Additionally, this study investigates BNCs with promising health benefits. Nutraceutical assessments included BNC analysis by HPLC-MS, in vitro antioxidant and electrophilic activities and an in vivo stress protection assay using Caenorhabditis elegans.Results: Andean varieties showed superior nutraceutical qualities compared to commercial cultivars. In particular, landrace 3815 and the wild species S. pimpinellifolium (LA1589) showed the highest nutraceutical value and adaptability to elevated temperatures. Correlation analysis of BNC composition and biological activities identified 55 known and unknown BNCs that likely contribute to the overall nutraceutical quality of tomatoes. Among the known BNCs, lycopene and chlorogenic acid were the most prominent ones.Conclusions: These findings highlight novel Andean landrace nutraceutical quality under optimal and suboptimal growth conditions and identify BNCs as valuable indicators of nutritional quality. Altogether, this study provides a foundation for future breeding strategies. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144120096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Oleogel containing egg yolk phospholipids: an ideal flavored oil of fatty note. 含有蛋黄磷脂的油凝胶：一种理想的脂肪味调味油。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI: 10.1002/jsfa.14380

Li Ling, Liqiong Wen, Runyu Jiao, Haoran Zhang, Qin Zhang, Peng Wan, De-Wei Chen

{"title":"Oleogel containing egg yolk phospholipids: an ideal flavored oil of fatty note.","authors":"Li Ling, Liqiong Wen, Runyu Jiao, Haoran Zhang, Qin Zhang, Peng Wan, De-Wei Chen","doi":"10.1002/jsfa.14380","DOIUrl":"https://doi.org/10.1002/jsfa.14380","url":null,"abstract":"Background: Over-oxidation of lipids can lead to an offensive rancid off-flavor. However, in view of aroma, usually, a suitable oxidation of lipids is favored for meat and the foods containing oils and fats, and a fatty note is essential for meat and fried foods. Phospholipids (PL) play a crucial role in imparting characteristic flavors to meat products, and egg yolk phospholipid (EPL) has been demonstrated as an ideal precursor for the generation of fatty note odorants. There is no report about using oleogel as a flavored oil of fatty note.Results: In the present study, EPL was utilized as an oleogelator to make oleogel, and then the physical and chemical characteristics of the oleogels were investigated. Finally the potential applications of oleogel containing EPL were considered. The results of the physical characteristics of the oleogels confirmed that the oleogel containing EPL was prepared successfully; the results of gas chromatography-mass spectrometry demonstrated that the key odorants in the heated oleogel containing EPL were significantly richer in abundance compared to the control; 31P NMR and 1H NMR spectra indicated that EPL was susceptible to oxidative degradation, and EPL was the precursor of lipid-derived odorants. Finally, sensory analysis confirmed that oleogel containing EPL exhibited a strong fatty odor intensity.Conclusion: The findings of the present study indicate that oleogel containing EPL is prone to generating large quantities of desired lipid-derived odorants, thereby suggesting its potential application as a flavored oil of fatty note and meeting the aroma requirement of different foods. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144127996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid-derived molecular markers and their possible precursors. 红葡萄酒的过早陈酿：脂肪酸氧化的问题？脂质来源分子标记及其可能的前体研究进展。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI: 10.1002/jsfa.14382

Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, Chiara Digiorgio, Gabriele Fioschi, Vito Michele Paradiso

{"title":"Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid-derived molecular markers and their possible precursors.","authors":"Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, Chiara Digiorgio, Gabriele Fioschi, Vito Michele Paradiso","doi":"10.1002/jsfa.14382","DOIUrl":"https://doi.org/10.1002/jsfa.14382","url":null,"abstract":"Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid-derived compounds, mainly originating from fatty acids oxidation, to this defect. Lactones [γ-nonalactone, massoia lactone), ketones (3-methyl-2,4-nonanedione, (Z)-1,5-octadien-3-one] and aldehydes [(2E,4E,6Z)-nonatrienal and trans-4,5-epoxy-(E)-2-decenal] are reported among the most relevant odorants involved. Their occurrence and sensory significance are discussed and their candidate precursors, as well as possible pathways of formation, involving either enzymatic or radical oxidation, are reported. The literature reports about the effect of over-ripening, light exposure, disease infections, harvesting date and wine aging conditions are also discussed. Fatty acid oxidation could be the common origin of some of the compounds related to premature aging. Applying the principles of lipid chemistry to better understand the mechanisms underlying their formation and evolution could provide useful knowledge to adapt vineyard management, harvest and winemaking techniques to the emerging issues related to climate change. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144127998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Physicochemical and functional characteristics of Eucommia ulmoides seed meal protein hydrolysates and their isolates. 杜仲种子粕蛋白水解物及其分离物的理化和功能特性。

IF 3.3 2区农林科学

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI: 10.1002/jsfa.14393

Zhenzhen Ge, Qiaoqiao Hu, Mingyue Xu, Zelong Liu, Xiaoyuan Wang, Wei Zong, Xiaopeng Wei

{"title":"Physicochemical and functional characteristics of Eucommia ulmoides seed meal protein hydrolysates and their isolates.","authors":"Zhenzhen Ge, Qiaoqiao Hu, Mingyue Xu, Zelong Liu, Xiaoyuan Wang, Wei Zong, Xiaopeng Wei","doi":"10.1002/jsfa.14393","DOIUrl":"https://doi.org/10.1002/jsfa.14393","url":null,"abstract":"Background: Eucommia ulmoides Oliv. seed meal (ESM) as a potential edible protein source as this by-product is usually underutilized or discarded. This study aimed to isolate antioxidant ESM protein hydrolysates (ESMHs) fractions and investigate their physicochemical properties to explore their potential applications.Results: Three fractions (F1, F2, F3) were isolated via gel chromatography, showing a positive correlation between the antioxidant capabilities and their antioxidant amino acids composition. Fluorescence spectra revealed a red shift of 3-6 nm in the maximum emission wavelength (λmax) for the fractions compared to ESMHs, indicating increased exposure of aromatic amino acids on the side chains of F1, F2, and F3 isolates. The surface hydrophobicity (H0) index for these isolates followed the order: F2 > F3 > F1, aligning with their endogenous fluorescence spectra data. These findings further verified that more hydrophobic amino acid residues were exposed as a result of the structural unfolding of proteins. Thermal stability analysis demonstrated that the isolated fractions with higher H0 required less energy for denaturation. A distinct taste difference was observed between isolated fractions and ESMHs, tyrosine, phenylalanine, histidine and arginine were closely associated with the taste generation. Additionally, the low molecular weight and high glutamic acid content of the isolated fractions would contribute to their umami taste.Conclusion: The present study demonstrated that ESMHs and their isolated fractions possessed desirable functional properties, including antioxidant capacity and favorable taste profiles, thereby presenting significant potential as functional ingredients for food, cosmetics or pharmaceuticals industries. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144120100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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