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Some Reflections on Modern Science of Agricultural Product Quality JI ShengYang, LU BaiYi, LI PeiWu Scientia Agricultura Sinica    2025, 58 (9): 1830-1844.   DOI: 10.3864/j.issn.0578-1752.2025.09.012 Abstract （13）   HTML （2）    PDF （4327KB）（10）       Knowledge map    Save Meeting the evolving demands of the public for the nutrition and quality of agricultural products is the eternal driving force and direction for high-quality agricultural development. Science of agricultural product quality has emerged in response to this need, which plays a crucial role in guiding the development of the agricultural industry and supporting rural revitalization. Based on a review of domestic and international research on agricultural product quality, this paper outlined the development history of science of agricultural product quality and introduced the concept of modern science of agricultural product quality. This concept focused on agricultural products such as grains, vegetables, aquatic products, dairy, fruits, meat, poultry, tuber and root, and medicinal food plants. By employing modern detection methods and analytical techniques, the core of this discipline was the nutritional quality and intelligent characterization of agricultural products. It aimed to establish a quality evaluation system for agricultural products based on different uses, elucidate the material basis and influencing factors of product quality, uncover the mechanisms of quality composition (structure-function) and quality formation (deterioration), and establish comprehensive control measures, thus producing high-quality agricultural products to meet consumer demand, guide processing, and improve agricultural industrial efficiency. From the perspective of industrial high-quality development and public health, the paper also analyzed the necessity of modern science of agricultural product quality research. Additionally, it identified key challenges in current agricultural product quality research, including: (1) Unclear spatiotemporal variation patterns and undefined characteristic quality, lack of evaluation technologies, and low precision and portability of detection technologies; (2) The complexity of agricultural product components, unclear relationships between spatial structure and quality characteristics, excessive processing, resource waste, and difficulty in premium prices for high quality; (3) Unclear quality influence patterns, unidentified molecular targets for formation and deterioration, and difficulty in controlling and maintaining quality. Based on these challenges, the paper proposed three major research areas in modern science of agricultural product quality, including agricultural products characteristic quality exploration and evaluation detection technologies, mechanisms of quality composition (structure-function) and high-value utilization technologies, and mechanisms of quality formation (deterioration) and control technologies. Finally, the paper outlined key future research tasks, including: (1) Constructing a database of agricultural product quality based on IoT, big data, and artifical intelligence technologies to achieve precise individual nutritional needs; (2) Building sensor networks and data collection systems driven by AI-powered supply chain technologies to achieve intelligent characterization of agricultural product quality throughout the entire industry chain; (3) Developing a green circular model system based on quality gradients and comprehensive utilization technologies to realize high-value resource transformation in the entire agricultural production process; (4) Creating an agricultural product AI intelligent system based on multi-source knowledge integration technologies for full-process quality control of agricultural products. This review aimed to provide the guidance and support for agricultural research, production, and management practices, addressing current bottlenecks in improving agricultural product quality, and contributing to the high-quality development of the agricultural industry. Table and Figures | Reference | Related Articles | Metrics

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Purification of Deoxynivalenol-3-Glucoside by Using Macroporous Adsorption Resin Combined with High-Speed Counter-Current Chromatography CHEN LongYun, HU JunQiang, HE Can, SHI JianRong, XU JianHong, WANG Gang Scientia Agricultura Sinica    2025, 58 (8): 1627-1637.   DOI: 10.3864/j.issn.0578-1752.2025.08.013 Abstract （44）   HTML （1）    PDF （1087KB）（27）       Knowledge map    Save 【Objective】 Deoxynivalenol-3-glucoside (DON-3G) is the most commonly found masked mycotoxin in cereals, however, the high cost of substrates hinders further studies on it. This study aimed to develop an efficient and affordable method for the large-scale purification of DON-3G from the enzymatic transformation product. 【Method】 Static adsorption experiments were utilized to screen various types of adsorption and ion-exchange resins, and a single-factor experimental design was employed to determine the optimal adsorption and desorption conditions. The adsorption thermodynamic model was established to fit the adsorption behavior. The pure material of DON-3G was then prepared using high-speed counter-current chromatography (HSCCC), and the biphasic systems were screened. The UV and NMR spectroscopy were used to confirm the product's structure, and high-performance liquid chromatography (HPLC) was used to assess its purity.【Result】With a maximal adsorption capacity of 269.23 μg·g-1 resin, the XAD-4 resin was determined to be the most effective macroporous resin for adsorbing DON-3G from the reaction system. The 40% methanol solution was used as the desorption solvent, because it could elute DON-3G within 5 bed volume. DON-3G and unreacted DON were separated using a biphasic system with n-butanol/trifluoroacetic acid/water (1:0.01:1) at a flow rate of 1 mL·min-1, a rotation speed of 1 000 r/min, and a column temperature of 35 ℃ under the bidirectional elution mode. With optimal conditions, the HSCCC process produced DON-3G with a purity of 97.46% and the recovery rate was 79.7%. Unreacted DON could be recovered by reverse elution.【Conclusion】Over 100 mg of DON-3G might be separated and purified using this approach in a single run, paving the way for the subsequent research targeting DON-3G. Table and Figures | Reference | Related Articles | Metrics

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Effects of Bacterial Cellulose Combined pH Shifting Treatment on Gel Characteristics and Microstructure of Soy Protein Isolate YAN SunHui, LUO Cheng, CHEN YinJi, ZHUANG XinBo Scientia Agricultura Sinica    2025, 58 (6): 1210-1222.   DOI: 10.3864/j.issn.0578-1752.2025.06.012 Abstract （44）   HTML （19）    PDF （5130KB）（36）       Knowledge map    Save 【Objective】 This study aimed to investigate the effects of bacterial cellulose combined pH shifting treatment on the gel properties and microstructure of soy protein isolate, and to elucidate the underlying mechanisms, so as to provide the theoretical support for the interactions between insoluble polysaccharides and protein molecules.【Method】 Soy protein isolate-bacterial cellulose composite systems were prepared with varying ratios of bacterial cellulose, with and without pH shifting treatment. Then, the effects of bacterial cellulose combined with pH shift treatment the gel properties, rheological characteristics, and microstructure of the soy protein isolate composite systems were study.【Result】 After the bacterial cellulose combined with pH shifting treatment, the particle size distribution analysis revealed a new composite peak around 4 145 nm, indicating an increase in the particle size of the soy protein isolate composite system. Additionally, as the ratio of bacterial cellulose increased, the particle size further rose to approximately 4 801 nm. The turbidity of the soy protein isolate with bacterial cellulose combined pH shifting treatment significantly increased, and this turbidity also rose with the higher addition of bacterial cellulose. Notably, the surface hydrophobicity of the group with bacterial cellulose combined pH shifting treatment was significantly enhanced (P<0.05). The visual appearance of the composite gel indicated that both the group with bacterial cellulose addition and the group with bacterial cellulose combined pH shifting treatment exhibited a smooth surface and good elasticity following the thermal process. The gel strength and rheological properties of the group with bacterial cellulose combined pH shifting treatment (15:1) showed significant improvement (P<0.05), with values increasing from 21.49 g and 0.93 Pa to 129.16 g and 556.2 Pa, respectively (P<0.05). Furthermore, the content of the β-sheet structure in the secondary structure increased significantly from 39.58% to 42.05% (P<0.05). Paraffin section results indicated that the bacterial cellulose physically filled the protein gel network, showing a distinct boundary with the soy protein isolate. In contrast, the gel network of the composite system treated with bacterial cellulose combined pH shifting treatment was uniformly distributed. Scanning electron microscopy (SEM) analysis showed that the soy protein isolate exhibited a porous structure with numerous aggregated formations, while the group with bacterial cellulose addition demonstrated extensive areas of accumulation. In the group bacterial cellulose combined pH shifting treatment, the filamentous bacterial cellulose was found to be embedded within the soy protein isolate, resulting in a tightly cross-linked protein structure. Laser confocal microscopy results indicated the presence of numerous pore structures in the control group, while the addition of bacterial cellulose did not reduce these pore structures and exhibited a phase-separated microstructure. However, after the pH shifting treatment, a tighter intertwined connection was formed between the soy protein isolate and bacterial cellulose, leading to a microstructure transformation from phase separation to phase uniformity, accompanied by a decrease in pore structure.【Conclusion】 The combination of bacterial cellulose with pH shift treatment could improve the gel properties of soybean protein isolate, and promote the phase separation structure to a uniform phase structure, which made the microstructure of the composite gel system more uniform and dense. Table and Figures | Reference | Related Articles | Metrics

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Formation and Structure of Wheat Bran Polysaccharide-Golden Threadfin Bream Surimi Blended Gel ZHANG Tao, WANG Huan, XIE HongKai, CHEN YinJi Scientia Agricultura Sinica    2025, 58 (5): 1004-1016.   DOI: 10.3864/j.issn.0578-1752.2025.05.014 Abstract （70）   HTML （11）    PDF （3159KB）（46）       Knowledge map    Save 【Objective】This study aimed to investigate the impact of wheat bran polysaccharide on the physical properties and microstructure of surimi gel, and to elucidate the mechanism by which the concentration of wheat bran polysaccharide affects surimi gel characteristics, so as to provide the theoretical support for enhancing surimi gel quality through the utilization of wheat bran by-products.【Method】Different concentrations of wheat bran polysaccharide were added to threadfin bream (Nemipterus virgatus) surimi to prepare composite gels. The effects of wheat bran polysaccharide on the characteristics and structures of surimi gel were investigated using texture analysis, rheological test, molecular interaction measurement, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM).【Result】The impact of wheat bran polysaccharide on the macroscopic physical properties and microstructures of surimi gel exhibited a pronounced concentration dependence. As the amount of wheat bran polysaccharide increased, the rheological parameters (G' and G" values), water holding capacity, texture profile analysis (TPA) values, gel strength, and water distributions of the blended system were all initially elevated and then declined, achieving the maximum improvement at the addition level of 1.0%. FTIR revealed that the secondary structure of proteins during the heat-induced gelation of surimi was closely related to the polysaccharide content: with increasing polysaccharide content, the α-helix content gradually decreased, while β-turn and β-sheet content showed an upward trend (P<0.05). However, when the polysaccharide addition exceeded 1.0%, the α-helix content gradually increased again, while β-turn and β-sheet content exhibited downtrends. This may be due to the concentration-dependent effect of polysaccharides on the disulfide bonds and electrostatic interactions, which were the primary intermolecular forces within the protein gel, leading to the changes in its secondary structure. SDS-PAGE electrophoresis showed that when the polysaccharide addition was over 1.0%, the actin (AC) and myosin heavy chain (MHC) bands became significantly lighter, with dark bands accumulating at the top of the stacking gel. SEM observations of the microstructure of surimi gels revealed that as the polysaccharide added, the pore size within the surimi gel network gradually reduced. When the polysaccharide addition reached 1.0%, the surimi gel network structure was the most compact, with the fractal dimension (Df) reaching a maximum value of 2.8657. Further addition of the polysaccharide leaded to phase separation in the gel system, and extensive self-aggregation of polysaccharides disrupted the surimi protein gel network, resulting in a decrease of Df.【Conclusion】Wheat bran polysaccharide with the concentration of 1.0% to the surimi could be used as a filler as well we water retention agent in the three-dimensional network structure of surimi protein, and induce the formation of a more uniform and dense gel matrix, which could effectively improve the gel quality of surimi. Table and Figures | Reference | Related Articles | Metrics

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Regression Analysis of the Differences in the Bioaccessibility of Six Nutrients in the Flesh of Melons from Different Production Areas and Their Relationship with Soil Element Content WANG XiaoTing, SHEN Qi, PAN JuXiu, MA Lei, HE WeiZhong, WANG Cheng Scientia Agricultura Sinica    2025, 58 (4): 779-791.   DOI: 10.3864/j.issn.0578-1752.2025.04.012 Abstract （71）   HTML （6）    PDF （1003KB）（56）       Knowledge map    Save 【Objective】This study aimed to clarify the differences in the bioaccessibility of four sugars and two vitamins in melon pulp from different producing areas, and to explore the influence of soil element content on the formation of this difference, so as to provide suggestions and dietary references for melon cultivation and consumers.【Method】Taking the pulp of 30 samples of the same variety of melon Nasimi and the corresponding rhizosphere soil from Turpan, Hami, Yining producing areas as the research object, the content of reducing sugar, fructose, glucose, sucrose, VB1, VB2 and 22 elements (such as Fe, Mn, and Zn) in soil samples were analyzed with test equipment, such as high-performance liquid chromatograph (HPLC) and inductively co,upled plasma mass spectrometer (ICP-MS). In vitro simulated digestion was used to detect the content of related nutrients, and the bioaccessibility of nutrients was calculated. Statistical analysis methods such as correlation analysis, orthogonal partial least squares regression PLS-DA, and multiple linear regression analysis were used to compare the differences in the bioaccessibility of the above four sugars and two vitamins in melon pulp from three producing areas, and to explore the influence of soil element content on this difference.【Result】The bioaccessibility of reducing sugar and fructose in Turpan melon pulp was 118.35% and 113.02%, respectively, which was higher than that in the other two producing areas. The bioaccessibility of glucose in Hami melon pulp was higher than that in the other two producing areas, reaching 195.27%. The content and bioaccessibility of VB1 and VB2 in Yining melon pulp were higher than those in the other two producing areas. The results of correlation analysis showed that the bioaccessibility of reducing sugar in melon pulp was significantly negatively correlated with the contents of seven elements (Cr, Ni, Sn, Sb, Ba, Tl, and Pb) in soil, and positively correlated with the content of B element. The bioaccessibility of glucose was negatively correlated with the content of Be, Al, Sr, Sn, Sb, Ba, Tl, and Pb in soil, and positively correlated with the content of Ti, V, Co, Cu, As, Se, and Mo. The bioaccessibility of VB1 was positively correlated with the content of Cr, Co, Ni, Cu, B, and Sr in soil. The bioaccessibility of VB2 was positively correlated with the content of Al and Sr in soil. Regression analysis results showed that soil element content was an important factor affecting the bioaccessibility of four nutrients in melon pulp, and the influence degree was in the order of glucose > VB1 > reducing sugar > VB2. The content of Tl, V, Zn, Sn; Al, Zn, Sb, Tl, Fe, Mn, Zn; Al, V, Sr, Cd, and Ba in soil were important factors affecting the bioaccessibility of glucose, reducing sugar, VB1, and VB2 in melon pulp.【Conclusion】The technology for improving the bioaccessibility of glucose, reducing sugar, VB1, and VB2 in melon pulp could be explored by regulating the content of elements, such as Tl, V, Zn, Sn; Al, Zn, Sb, Tl, Fe, Mn, Zn; Al, V, Sr, Cd, and Ba in soil. Table and Figures | Reference | Related Articles | Metrics

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Variation of Different Drying Methods on the Quality of Capsicum annuum L. WU LiDong, LIN ShuTing, QIU YinHui, LIU YaTing, ZHANG Rui, LI YongQing, SHANG Wei, ZHONG LiuQing Scientia Agricultura Sinica    2025, 58 (3): 582-599.   DOI: 10.3864/j.issn.0578-1752.2025.03.013 Abstract （130）   HTML （23）    PDF （5405KB）（80）       Knowledge map    Save 【Objective】In order to provide a theoretical basis for the processing and industrialization of dried capsicum products, the differences of different drying methods on the quality characteristics of capsicum were explored. 【Method】With self breeding MJ7 and MJ8 as test materials, differences in their appearance, nutritional components, and volatile components were analyzed based on 3 different methods: natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD), and the topsis method was used for comprehensive evaluation. 【Result】With an overall performance of HAD>ND>VFD, capsicum by VFD had the closest appearance to fresh, and the values of L*, a* (red pepper)/b* (yellow pepper), and C were significantly(P<0.05) higher than those of ND and HAD. The content of HAD dihydrocapsaicin were lowest at 1.82和2.06 g·kg-1, which was significantly different from ND and VFD (P<0.05). VFD had a a good yield of capsaicin in MJ7 with content of 7.01 g·kg-1. In contrary to red pepper, yellow pepper had a significant difference(P<0.05) in color value, VFD exhibited a highest value of 2.48, which were twice and 1.84 times higher than that of ND and HAD. HAD retained theirs fat and protein better, while ND and VFD difference were marked. ND had the highest retention of sugars at 41.38 and 35.36 mg·g-1, which were higher than VFD and HAD for 1.03 and 1.1 times. The crude fiber of both two types capsicums showed no obvious significant difference with content at 20.56%-20.61% and 21.91%-21.95%. Meanwhile, 73 volatile components were identified in two types of capsicums, including esters, ketones, alcohols, aldehydes, acids and terpenes. Volatile components in three types of dried capsicums were the same, esters were the main volatile components in capsicums. But their content was different, ND accounted for 40.35% and 58.66%, while HAD and VFD up to 72%, mainly included Hexyl 2-methylbutanoate (D), Hexyl 2-methylpropanoate (D), and n-octyl acetate (D). The result of cluster analysis was consistent with principal component analysis, the three drying methods of capsicums are classified separately. 19 characteristic differential metabolites were identified by partial least squares analysis, among which Hexyl 2-methylbutanoate (D), Hexyl 2-methylpropanoate (D), Acetic acid butyl ester (D), and 4-Methyl-2-pentanone (D) contributed the most. The topsis comprehensive evaluation analysis showed that VFD was the best in quality performance, followed by HAD, and ND had the worst performance. 【Conclusion】The effects of different drying methods exhibited various influences on the appearance, nutritional components, and volatile components of capsicums. Due to its good performance in overall quality, VFD can be used as an ideal drying method for capsicums. Table and Figures | Reference | Related Articles | Metrics

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Functional Modification of Genetically Engineered Antibodies and Their Application Strategies in Agriculture and Food Safety XU ChongXin, SHEN JianXing, JIN JiaFeng, HE Xin, XIE YaJing, ZHANG Xiao, ZHU Qing, LIU Yuan, LIU XianJin Scientia Agricultura Sinica    2025, 58 (2): 355-386.   DOI: 10.3864/j.issn.0578-1752.2025.02.011 Abstract （119）   HTML （7）    PDF （2565KB）（77）       Knowledge map    Save Genetically engineered antibodies (GEAbs) represent a giant leap forward in the artificial directed design of antibodies. They exist in forms such as recombinant antigen binding fragment, single chain variable fragment and nanobodies, etc., and have been widely used in various fields of agricultural and food safety. Relevant innovation exploration and research are still ongoing, and their development is extremely rapid. This paper summarized the main derivative forms of GEAbs, the carrying platforms of phage, yeast, ribosomal and mammalian cells on which they rely, and the corresponding antigen-specific antibody targeting screening system. The key technical characteristics of their characteristic functional modifications, such as affinity maturation and enhancement of environmental stress stability, were analyzed through strategies, such as site-directed mutagenesis, chain-shuffling, error-prone PCR, DNA shuffling, homologous or heterologous antibody functional fragments and functional protein fusion. The preparation of corresponding antibody proteins using the expression systems of insect and animal cells, plant tissues, yeast, Escherichia coli (E. coli) and other microorganisms and the potential optimization strategies were summarized too. The application and research status of GEAbs in the immunoassay of agricultural and food safety hazards, such as environmental hazards of origin growing area, pesticides and veterinary drugs inputs, mycotoxins, foodborne pathogenic microorganisms and their toxic metabolites, foodborne allergens were reviewed. Combined with the latest achievements and research experience in the innovative research and development of the simulants for simulating Bt Cry toxin structure and even anti-insect function of Ab2β anti-idiotypic GEAbs and for simulating vancomycin anti-Staphylococcus aureus (S. aureus) function of Ab2β anti-idiotypic GEAbs from author’s team, which is based on the theoretical basis that Ab2β anti-idiotypic antibody, could simulate the structure of antigen and even the function of biological activity. The future development trend and feasible shortcut of GEAbs in green detection and green prevention and control of agricultural and food safety hazards were further discussed. This paper was expected to provide the latest and comprehensive literature with reference value and potential inspiration for the application of GEAbs in the fields of agricultural, food safety and nutrition quality assessment. Table and Figures | Reference | Related Articles | Metrics

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Effects of Alcalase Hydrolysis on the Structure, Aggregation Behavior and Gelling Properties of Quinoa Protein Isolate FENG Xiao, WEI JianFeng, FU LiXiao, WU ChaoSheng, YANG YuLing, TANG XiaoZhi Scientia Agricultura Sinica    2025, 58 (1): 170-181.   DOI: 10.3864/j.issn.0578-1752.2025.01.013 Abstract （118）   HTML （10）    PDF （4869KB）（59）       Knowledge map    Save 【Objective】This research studied the effects of alcalase hydrolysis on the structure, physicochemical properties and aggregation behavior of quinoa protein isolate (QPI), and explored its effects on the gelling properties of QPI. 【Method】QPI was extracted by alkaline extraction and acid precipitation method at 4 ℃. Alcalase with different enzyme-substrate ratios was added to the QPI solution to hydrolyze the protein. Thereafter, the changes of the composition, particle size, Zeta potential, solubility, and surface hydrophobicity (S0-ANS) of QPI were analyzed, and the correlation between these changes and the Th T fluorescence intensity and morphology of protein thermal aggregates were discussed. Furthermore, the concentration of QPI dispersion was elevated to form heat-induced QPI gels. The correlation among alcalase hydrolysis, aggregation behavior and gelling properties of QPI was discussed through the analysis of the microstructure, texture and protein secondary structure of QPI gels. Meanwhile, the reasons for the changes in the gelling properties of QPI induced by alcalase hydrolysis were revealed.【Result】With the increase of enzyme substrate ratio (E/S), the protein particle size of QPI dispersion (2%, w/v) gradually decreased, and its electronegativity increased first and then decreased. Meanwhile, the surface hydrophobicity of QPI gradually increased as the E/S increased. At the same time, the Th T fluorescence intensity of QPI aggregates showed an upward trend as E/S rose from 0 to 0.08%, and then declined when the E/S further increased to 0.14%. Through TEM observation, short fibrils (145-306 nm) and long fibrils (217-406 nm) were formed when E/S was 0.05% and 0.08%, respectively. However, with the further increase of E/S ratio, the length of fibrils became shorter, and more amorphous aggregates appeared. In addition, it was found that the aggregation behavior of QPI had a significant effect on its gelling properties (P<0.05). QPI gels showed enhanced hardness, higher storage modulus and a denser network structure, when fibrillar aggregation was dominant. Compared with short fibrils, long fibrils exerted a more significant effect to improve the gelling properties. Furthermore, alcalase showed a significant effect on the protein secondary structure of QPI gels, and the contents of β-sheet and random coil rose first and then decreased with the increase of E/S.【Conclusion】The limited alcalase hydrolysis promoted QPI to form ordered fibrillar aggregates, and further improved its gelling properties. When the E/S was 0.08%, QPI formed the longest fibrils, and QPI gels exhibited the highest hardness as well as the most favorable viscoelastic properties. Meanwhile, the protein secondary structure of QPI gels was ordered, and their microstructure was dense. However, the higher degree of hydrolysis was unfavorable to form fibrillar aggregates and failed to improve the gelling properties. Therefore, limited alcalase hydrolysis could significantly improve the weak gelling properties of QPI through fibrillation. Table and Figures | Reference | Related Articles | Metrics

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Analysis of Discriminate Volatilome of Lamb Under Various Chinese- Style Cooking XU Le, ZHANG DeQuan, GU MingHui, YANG Qi, LI ShaoBo, CHEN PengYu, LI Xin, CHEN Li Scientia Agricultura Sinica    2024, 57 (24): 4964-4977.   DOI: 10.3864/j.issn.0578-1752.2024.24.011 Abstract （131）   HTML （6）    PDF （8735KB）（265）       Knowledge map    Save 【Backgroud】As a traditional method of food processing, Chinese-style cooking is widely favored by consumers in China. However, the characteristic flavors of Chinese-style dishes are easily lost, resulting in decreased product quality during industrial production. 【Objective】Based on the difference of odor fingerprints, the corresponding control methods were developed to solve the problem of flavor loss in the industrial production of Chinese cooking dishes. 【Method】Headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer technology was used to identify the volatile fingerprints of five Chinese-style cooked lamb dishes, including barbecue, stewing, stir-frying, blanching, and steaming. The data were analyzed and visualized through multivariate statistical methods, such as partial least-squares discrimination analysis (PLS-DA) and orthogonal partial least-squares discrimination analysis. 【Result】A total of 63 volatile flavor compounds were identified in the five Chinese-style cooked lamb dishes, among which heptanal, vinyl hexanoate, 1-octen-3-ol, and hexanal were the most abundant volatile organic compounds, and pyrazines were the specifically volatile flavor compounds in barbecued lamb. Combined with PLS-DA, hexanal, heptanal, vinyl hexanoate, 1-octen-3-ol, dodecane and nonanal were found to be the main compounds causing the discriminate volatile profile of five Chinese-style cooked lamb dishes. Hexanal, heptanal, vinyl hexanoate, dodecane, and nonanal were significantly lower in stir-fried lamb than that in barbecued, stewed, stir-fried, and steamed lamb (P<0.05); vinyl hexanoate, heptanal, and 1-octen-3-ol were lower in barbecued lamb than in stewed, stir-fried, and steamed lamb; the hexanal content of stewed lamb was significantly lower than that of barbecued, stewed, and steamed lamb (P<0.05), but the 1-octen-3-ol was significantly higher than that of steamed lamb (P<0.05). Additionally, based on the correlation of compounds during thermal processing, 23, 16, 12, 9, and 9 characteristic volatile flavor compounds were identified in barbecued, stewed, stir-fried, blanched, and steamed lamb, respectively. These compounds could serve as potential targets for flavor regulation in Chinese-style lamb dishes. 【Conclusion】This study proposed a novel strategy for regulating the flavor of Chinese-style cooked lamb products and successfully constructs theoretical regulatory networks for 23, 16, 12, 9, and 9 characteristic volatile flavor compounds in barbecue, stewing, stir-frying, blanching, and steaming lamb, respectively. Table and Figures | Reference | Related Articles | Metrics

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Research Progress on Postharvest Disease and Its Control Techniques of Agaricus bisporus WANG WenJun, JIANG HaiYan, TIAN Hao, MENG Kuo, GOU WenQing Scientia Agricultura Sinica    2024, 57 (23): 4794-4805.   DOI: 10.3864/j.issn.0578-1752.2024.23.016 Abstract （108）   HTML （2）    PDF （2106KB）（84）       Knowledge map    Save Agaricus bisporus (A. bisporus) is one of the most widely cultivated, distributed, and highest-yielding edible fungi in the world. It has excellent qualities due to rich in nutrients and protein, while low in fat, as a food, and tastes tender and delicious. In some regions of China, the A. bisporus industry plays an important role in poverty alleviation and in promoting rural economic development. The mushroom is primarily consumed as fresh food, so appearance and freshness are the main factors determining its commercial value. However, due to its vigorous postharvest physiological activity and lack of a distinct protective structure on the surface, it is highy susceptible to enzymatic browning caused by external factors, such as impact, temperature, and humidity. Additionally, it is easy to be infected by pathogens, such as Pseudomonas, Trichoderma, and Verticillium, leading to browning, decay, and rot, which significantly diminish its appearance, edibility, and commercial value. Due to the large number and variety of pathogens, the current research on postharvest diseases of A. bisporus is mainly focused on disease symptoms, with limited studies on the pathogenic mechanisms of various pathogens. Disease prevention and control for edible fungi like A. bisporus primarily occur during the agricultural cultivation stage. However, postharvest diseases are also unavoidable. Currently, integrated management approaches using physical and chemical methods are commonly employed, such as low temperature and pressure, irradiation, modified atmosphere packaging, and the application of chemical agents like benzoic acid, ascorbic acid, and 1-Methylcyclopropene. Green and safe biological control technologies have become a research hotspot in recent years, including the use of antagonistic bacteria from the genera Pseudomonas and Bacillus. However, many studies on these antagonistic bacteria are still at the laboratory stage, and their practical applications are still a long way off. In recent years, with the expansion of A. bisporus cultivation and industry, the sector has faced numerous urgent issues, including the complexity and diversity of pathogens, which makes it difficult to take targeted measures to control the spread of pathogens promptly, and the lack of safe and effective control products and systematic control measures. To advance research on postharvest diseases, browning mechanisms, and disease control in A. bisporus, this review introduced the main infectious and physiological diseases affecting A. bisporus, systematically summarized the melanogenesis pathways involved in browning mechanisms, and reviewed the current research progress in disease control. This work aimed to provide a theoretical foundation for postharvest preservation techniques for A. bisporus and to contribute to the green, healthy, and sustainable development of the edible fungi industry. Table and Figures | Reference | Related Articles | Metrics

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Effects of Origin on the Volatile Flavor Components of Morels Based on GC-IMS and GC×GC-ToF-MS ZHOU XiaoQian, LI XiaoBei, ZHANG YanMei, ZHOU ChangYan, REN JiaLi, ZHAO XiaoYan Scientia Agricultura Sinica    2024, 57 (22): 4553-4567.   DOI: 10.3864/j.issn.0578-1752.2024.22.013 Abstract （146）   HTML （5）    PDF （7900KB）（86）       Knowledge map    Save 【Objective】This research aimed to screen the characteristic volatile compounds of morels from different origins and to reveal the flavor characteristics of morels from different origins. 【Method】 The same variety of Morchella sextelata were grown in six producing areas of Shanghai, Jiangsu, Yunnan, Qinghai, Hunan and Hubei according to the local production model. The freeze-dried morels were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-ToF-MS) to identify the types and content of volatile components. Principal component, cluster and multi-factor analysis were performed for these compounds, and a basic database was established.【Result】A total of 183 volatile compounds were detected by GC-IMS. Compared with other regions, morels from Yunnan had a higher abundance and significant differences in alcohols and heterocyclic substances. The content of 1-octen-3-ol in morels from Hunan was higher than that from other regions. Meanwhile, morels from Jiangsu contain the highest aldehyde content. A total of 245 volatile compounds were detected by GC×GC-ToF-MS, and multivariate statistical analysis revealed differences in the volatile components of morels from Yunnan compared wtih five other regions, which was consistent with the results obtained from GC-IMS. In order to further reveal the characteristic flavors and environmental factors of different production areas, the odor activity value (OAV) of the differential compounds was analyzed and the correlation analysis with environmental factors was performed. The results showed that 3-methyl-1-butanol, n-hexanol and 1-octen-3-ol were common aroma substances in various production areas, providing fruity and mushroom aromas. Taking Yunnan as the reference object, 12 of the common differential volatile compounds with other provinces were identified as key aroma compounds (OAV>1). The characteristic volatile substances of morels in Yunnan were 2,5-dimethylpyrazine (OAV=387.97), 2,3-dimethylpyrazine (OAV=209.65), 2-methylpyrazine (OAV=13.02) and methyl acetate (OAV=3.13), and the characteristic aroma was roasted and fruity, which was related to the local sandy soil, high temperature and large temperature difference. The characteristic volatile substances of morels in Hunan were 1-octen-3-ol (OAV=17930.58) and 2-methyl-2-butenal (OAV=8.60), and the characteristic aroma was floral and mushroom aroma. The characteristic volatile substances of morels in Shanghai were benzeneacetaldehyde, ethylidene- (OAV=387.97), and ethane, (methylthio)- (OAV=7.78), and the characteristic aroma was floral and pungent. The characteristic volatile substance of morels in Jiangsu was 2-pentylfuran (OAV=97.23), and the characteristic aroma was licorice smell, which was related to the high organic matter content in the soil. The characteristic flavor of morels in Hubei and Qinghai was not obvious. In addition, the content of volatile substances in Qinghai was related to altitude.【Conclusion】 The characteristic volatile substances of morels from Yunnan, Hunan, Jiangsu, Shanghai, Hubei and Qinghai were screened by GC-IMS and GC×GC-ToF-MS techniques, and the environmental influencing factors of their flavor formation were preliminarily explored. The results indicated that it was feasible to distinguish morels from different origins by characteristic volatile flavor substances. Table and Figures | Reference | Related Articles | Metrics

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Multidimensional Characterization of Astringency Quality in Dry Red Wine and Its Effects TAN FangDai, HE YingXia, LIU JiaYue, LI AiHua, TAO YongSheng Scientia Agricultura Sinica    2024, 57 (21): 4342-4355.   DOI: 10.3864/j.issn.0578-1752.2024.21.013 Abstract （115）   HTML （8）    PDF （2356KB）（424）       Knowledge map    Save 【Objective】The astringency analysis method for dry red wine was designed by considering the time dependence of astringency, the sub-quality attributes of oral sensation and the instant facial expressions of panelists, so as to provide the methodological support for the multidimensional characterization of astringency quality. 【Method】 Astringency time dependence of dry red wine was characterized by the time intensity method, and the related parameters were measured, such as maximum astringency intensity (Imax), rate of intensity increase before Imax (Vi), rate of intensity decrease after Imax (Vd), area under the curve (AUC), and perception duration (Ttot). Astringency sub-qualities, such as drying, rough, and pucker, were evaluated using CATA and TDS methods. Likability of the wine was analyzed through immediate facial expressions. Twenty-seven Cabernet Sauvignon dry red wine samples from Gansu, Ningxia and Xinjiang were used to characterize the astringency intensity, sub-quality characteristics and perceived differences in liking. 【Result】 Significant variations in astringency were observed among the three regions, particularly in Imax, Vd, and AUC. Wine samples from Ningxia exhibited the highest values for Imax, AUC, and Vd compared to those from Gansu and Xinjiang. The sub-qualities of astringency, such as drying, numbing, rough, pucker, green, and grainy, were frequently identified, with a frequency exceeding 50%. These sub-qualities constituted the main attributes of astringency in the analyzed wines. Correlation analysis of multiple astringency indexes revealed that the astringency sub-qualities in dry red wines from the three regions primarily consisted of rough, pucker, and drying. Excessive roughness and numbing diminished positive emotions among panelists, while the graininess often elicited happy and surprised expressions. Principal component analysis (PCA) of the multivariate data on astringency in the sampled wines demonstrated that the multidimensional characterization technology method designed in this study had a strong ability to distinguish astringency of sampled wines. Wine samples from Ningxia had higher Imax, AUC, Vi, and Vd, while the rough, pucker, drying and numbing were more obvious. Xinjiang wine samples had stronger grainy sense, and the Imax, AUC, green and numbing were weaker, but the drinking comfort was better. The wine samples from Gansu had the strongest green astringency and the weakest rough dominance rate. 【Conclusion】The multidimensional characterization method for dry red wine developed in this study effectively captured the diversity of astringency in a concrete and detailed manner, which provided a more scientific evaluation of astringency differences, making it valuable for broader application and promotion. Table and Figures | Reference | Related Articles | Metrics

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Effects of Soluble and Insoluble Dietary Fiber from Shatianyu Pulp on Gut Microbiota WANG LuLu, ZHANG MingWei, YE JiaMin, ZHANG RuiFen, DENG Mei Scientia Agricultura Sinica    2024, 57 (20): 4119-4129.   DOI: 10.3864/j.issn.0578-1752.2024.20.016 Abstract （147）   HTML （8）    PDF （4325KB）（594）       Knowledge map    Save 【Objective】 The effects of soluble and insoluble dietary fiber (DF) from Shatianyu (Citrus grandis L. Osbeck) pulp on gut microbiota were explored, so as to enrich the theoretical basis of fruits and vegetables DF in regulating gut microbiota, therefore guiding their precision nutrition processing. 【Method】In vitro fecal microbiota fermentation model was used to ferment soluble DF (SDF), insoluble DF (IDF) and total DF (TDF, IDF and SDF mixed according to their proportion in Shatianyu) for 24 h, respectively. The content of SCFAs in each fermentation broth was analyzed by gas chromatography. The structure of fecal microbiota in each fermentation group was analyzed by 16S rRNA sequencing. Microstructure of Shatianyu DF and their microbial attachment status were analyzed by scanning electron microscopy. Pearson correlation analysis was used to analyze the correlation among the relative abundance of bacteria and SCFAs content in fermentation broth.【Result】IDF, SDF and TDF in Shatianyu pulp all improved acetic and propionic acid content in fermentation broth. IDF and TDF group showed higher acetic and propionic acid content than those in SDF group, and IDF also improved butyric acid content. After 24 h-fermentation, IDF and TDF group showed similar microbial community composition on the OTU level, which was obviously different from those of SDF group. Many rod-shaped bacteria gathering in the cracks on SDF surface were observed, however, a large number of spherical or ellipsoidal bacteria gathering in the cracks and folds on IDF surface were found. LEfSe analysis revealed that SDF specifically induced the enrichment of Veillonellaceae, unclassified_k__norank_d__Bacteria and Butyricicoccus, while IDF specifically induced the blooming of Streptococcus, Faecalibacterium, Paraprevotella, Lachnospira, and TDF specifically induced the enri-chment of Prevotella, unclassified_p__Firmicutes, Lactobacillus and Turicibacter. Furthermore, the abundance of characteristic microbes in IDF and TDF group was significantly positively correlated with SCFAs content in fermentation broth.【Conclusion】It was different from the traditional view that IDF mainly played a role in promoting intestinal motility, and Shatianyu pulp IDF was also an important energy source of gut microbiota, which was more effective in regulating gut microbiota producing SCFAs than those of SDF. Thus, Shatianyu pulp IDF was a potential functional ingredient of healthy food for improving intestinal microecology. Table and Figures | Reference | Related Articles | Metrics

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Research Progress on Adsorption Properties of Solid Particles with Different Morphologies at the Interface of Pickering Emulsions LU LiRong, YAO XiaoLin, LI Dan, WEI XiangYing, YUE Juan, YI GaoYang Scientia Agricultura Sinica    2024, 57 (17): 3469-3481.   DOI: 10.3864/j.issn.0578-1752.2024.17.012 Abstract （263）   HTML （28）    PDF （2396KB）（1829）       Knowledge map    Save Pickering emulsions represent a novel type of emulsion that employs solid particles as stabilizers. Solid particles can be tightly arranged at the oil-water interface by irreversible adsorption to form a monolayer or multilayer film, providing a spatial physical barrier for droplets. Compared with traditional emulsions, Pickering emulsions have attracted wide attention due to their advantages of high stability, low toxicity and low cost. The stability of Pickering emulsion is affected by many factors, such as solid particle properties, concentration, pH and preparation method, etc. Among them, the morphology of solid particles is one of the important factors that determines the interface adsorption behavior and the stabilization ability of emulsion. The different morphology of the solid particles leads to different ways of stabilizing the emulsion at the oil-water interface, mainly includes electrostatic interaction, capillary force, and mutual entanglement to form three-dimensional network structure. However, there is currently no systematic summary on the effects of solid particles with different morphologies on the interfacial adsorption characteristics of Pickering emulsions. Based on this, this review summarized the types of solid particles with different morphologies used to stabilize Pickering emulsions at home and abroad in recent years, including spherical, rod-like, thread-like, flaky, cubic, nanotube, dumbbell, ellipsoid and disc-like, etc. It focused on their interfacial adsorption properties for stabilizing Pickering emulsions, such as adsorption activity, arrangement and assembly behavior, inter-particle interactions and emulsion viscosity, etc. Based on the special interfacial adsorption properties of Pickering emulsions, the applications of Pickering emulsions in food fields such as active component encapsulation and delivery, lipid substitution, interfacial catalysis, antimicrobial and so on were reviewed. Furthermore, the study discussed the problems in the study of Pickering emulsions stabilized by non-spherical solid particles, and analyzed the development potential for active component encapsulation and delivery. The review provided the reference for the in-depth research and application of Pickering emulsions stabilized by solid particles with different morphologies. Table and Figures | Reference | Related Articles | Metrics

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Effects of Cell-to-Cell Contact Between Torulaspora delbrueckii and Saccharomyces cerevisiae on the Flavor and Quality of Cabernet Sauvignon Wine ZHOU DeGang, XU BinYan, WANG QingXia, ZHU Xia, YANG XueShan Scientia Agricultura Sinica    2024, 57 (16): 3264-3282.   DOI: 10.3864/j.issn.0578-1752.2024.16.013 Abstract （184）   HTML （10）    PDF （3936KB）（303）       Knowledge map    Save 【Objective】The mixed fermentation of Saccharomyces cerevisiae and Non-Saccharomyces yeast could improve the complexity and richness of wine aroma. In order to accurately control the mixed fermentation, it is necessary to deeply elucidate the regulatory effects of the contact between yeast cells in the co-culture on alcohol fermentation and metabolites.【Method】Torulaspora delbrueckii (T. delbrueckii) and S. cerevisiae was inoculated in the sterilized Cabernet Sauvignon grape juice to conduct pure fermentation, mixed fermentation, and double-compartment fermentation, respectively, and the differences in fermentation kinetics and volatile aroma compounds were analyzed. In addition, the effects of mixed fermentation and double-compartment fermentation on the vinification parameters and flavor quality of Cabernet Sauvignon wine under different inoculation time modes were investigated.【Result】T. delbrueckii strain was unable to complete the alcoholic fermentation independently, resulting in a final reducing sugar content of 89.00 g∙L-1 in its fermented wine. S. cerevisiae maintained high growth activity in pure fermentation, mixed fermentation as well as double-compartment fermentation, and successfully completed alcohol fermentation. Cell-to-cell contact during mixed fermentation significantly reduced the viability of T. delbrueckii. Compared with the pure fermentation of S. cerevisiae, the mixed and the double-compartment fermentation were characterized by high content of the total acid and low level of ethanol and pH value. The content of volatile acid detected in each treated wine sample was between 0.2-0.7 g∙L-1. The content of volatile acid and anthocyanin in the mixed fermentation group was significantly lower than those in S. cerevisiae pure fermentation and double-compartment fermentation. The results of GC-MS showed that the content of aroma compounds in T. delbrueckii strain pure fermentation group was the lowest among all wine samples. Compared with the S. cerevisiae pure fermentation, the content of esters in the mixed fermentation and the double-compartment fermentation significantly increased, while the content of higher alcohols and C6 compounds significantly decreased. The content of ester compounds, such as isoamyl acetate, hexyl acetate, ethyl caproate and ethyl caprylate in the mixed fermentation group, showed a significant increase trend compared with those in the double-compartment fermentation group. Meanwhile, there was a significant decrease in the levels of higher alcohols and benzene derivatives. In addition, the inoculation time of S. cerevisiae also had a significant effect on the formation of isoamyl acetate and hexyl acetate during mixed fermentation. The results of sensory analysis showed that the simultaneous inoculation (0 h) strategy could significantly reduce the green flavor and enhance the fruity and floral aroma of wine samples compared with S. cerevisiae pure fermentation.【Conclusion】During the mixed alcoholic fermentation, the yeast cell-to-cell contact not only limited the growth of T. delbrueckii, but also significantly affected the aroma characteristics and sensory quality of Cabernet Sauvignon wine. Table and Figures | Reference | Related Articles | Metrics

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Effects of the Different Tomato Addition Ratios on the Eating Quality and Oxidation of Stewed Beef YOU Min, CHEN JinSong, CHEN YanYan, YANG Ping, ZHANG ChunHui, HUANG Feng Scientia Agricultura Sinica    2024, 57 (15): 3071-3082.   DOI: 10.3864/j.issn.0578-1752.2024.15.012 Abstract （176）   HTML （19）    PDF （752KB）（506）       Knowledge map    Save 【Objective】This study aimed to clarify the effects of adding tomatoes on the quality characteristics, lipid and protein oxidation inhibition of stewed beef, so as to provide insights into the interaction mechanism between tomato and beef components, thereby contributing to the development of a standardized production process.【Method】Tomato was added to the stewed beef in proportions of 0, 50%, 100%, 150%, and 200%, respectively, and which were stewed for 20 min. The quality characteristics of stewed beef, including pH value, color, and tenderness, were measured. The content of amino acids, nucleotides, and the taste of stewed beef brisket with tomato were determined and evaluated. Besides, the degrees of lipid and protein oxidation in beef were studied as well. 【Result】With higher ratios of added tomato, the pH value and L* value of beef significantly decreased (P<0.05), while the a* value increased. On the other hand, the shear force of beef significantly decreased and the myofibrillar fragmentation index (MFI) increased (P<0.05), which positively affected the color and tenderness of beef. Higher content of aspartic acid, glutamic acid, and proline in the soup and higher content of free amino acids such as glutamic acid and histidine in beef were observed as tomato added, while the content of 5′-AMP, 5′-GMP and 5′-IMP in beef were decreased (P<0.05). The addition of tomato resulted in a reduction in the levels of beef Schiff base (SB), TBARS, and the total sulfhydryl group. However, it increased the free sulfhydryl content. There was no significant effect on the carbonyl content. It could be assumed that tomatoes could inhibit the lipid oxidation and protein oxidation of stewed beef. The tomato addition ratios of 100%, 150%, and 200% had no significant effect on sensory acceptability. However, combining the content of free amino acids, nucleotides and the lipid and protein oxidation of beef, it was found that adding 200% tomato during beef stew resulted in better edible quality and greater oxidation inhibition ability. 【Conclusion】The addition of tomato stew could increase the redness, tenderness, and free amino acid content, and accelerate the release nucleotides of beef. Addition of tomatoes could inhibit the lipids oxidation and proteins oxidation of beef. Overall, addition of tomatoes results in beef with good overall acceptability and suppress oxidation. Table and Figures | Reference | Related Articles | Metrics

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Establishment of Prediction Models for Sodium, Potassium and Magnesium Content in Milk of Chinese Holstein Cows Based on Mid-Infrared Spectroscopy HAO LeiXiao, CHU Chu, WEN PeiPei, PENG SongYue, YANG Zhuo, ZOU HuiYing, FAN YiKai, WANG HaiTong, LIU WenJu, WANG DongWei, LIU WeiHua, YANG JunHua, ZHAO Juan, LI WeiQi, WEN Wan, ZHOU JiaMin, ZHANG ShuJun Scientia Agricultura Sinica    2024, 57 (14): 2862-2873.   DOI: 10.3864/j.issn.0578-1752.2024.14.013 Abstract （156）   HTML （2）    PDF （666KB）（78）       Knowledge map    Save 【Background】 Accurate detection of sodium (Na), potassium (K) and magnesium (Mg) content in milk contributes to healthy dairy farming and is a prerequisite for stabilizing the quality of dairy products. However, the current conventional methods for detecting mineral content in milk are expensive and time-consuming, so there is a need for a low-cost and rapid method to measure the Na, K and Mg content in milk. 【Objective】 The purpose of this study was to investigate the potential of using milk-infrared spectroscopy (MIRS) to predict the Na, K and Mg content in milk from Chinese Holstein cows, to provide a rapid detection technique for the determination of Na, K and Mg content in milk, and to provide a large amount of phenotypic data for the herd management and genetic breeding of dairy cows. In addition, the ability of different feature selection algorithms to improve the MIRS quantitative prediction model for predicting Na, K and Mg content in milk were compared. 【Method】 A total of 255 milk samples from healthy Holstein cows from North China were used for this study. Firstly, MIRS data of milk samples were collected using MilkoScanTMFT+, and the true values of Na, K and Mg content in milk samples were determined using inductively coupled plasma atomic emission spectrometry. Subsequently, using the MIRS data as the predictor variables and the true values of Na, K and Mg content as the dependent variables, four spectral preprocessing algorithms (first-order derivative, second-order derivative, SG smoothing, and standard normal transform), four feature selection algorithms [uninformative variable elimination (UVE), competitive adaptive reweighted sampling (CARS), genetic algorithm, and least angle regression (LAR)] and nine modelling algorithms (partial least squares regression, support vector machines, Random Forest and Elasticity Network, etc.) were used to establish MIRS quantitative prediction models for predicting Na, K and Mg content in milk, respectively, and the optimal model combination (Feature Selection Algorithm + Spectral Preprocessing Algorithm + Modelling Algorithm) was selected. 【Result】 Overall, the CARS algorithm improved the Na, K and Mg content prediction models better than the UVE, GA and LAR algorithm. The Na content prediction model developed based on CARS feature selection algorithm, first-order derivative preprocessing and elastic network modelling algorithm was the most effective, and the model had a coefficient of determination of prediction set (RP2)=0.72, root mean squared error of prediction set (RMSEp)=63.28 mg∙kg-1, mean absolute error of prediction set (MAEp)=49.03 mg∙kg-1, and performance deviation ratio (ratio)=1.90. The best K content prediction model was developed based on the CARS feature selection algorithm, raw spectra and support vector machine modelling algorithm, which had RP2=0.57, RMSEp=141.49 mg∙kg-1, MAEp=116.24 mg∙kg-1, RPD=1.57. Mg content prediction model developed based on CARS feature selection algorithm, raw spectra and partial least squares regression modelling algorithm was the most effective, the model RP2=0.51, RMSEp=12.08 mg∙kg-1, MAEp=9.84 mg∙kg-1, and RPD=1.30. 【Conclusion】 It was feasible to use MIRS to predict Na and K content in milk from Chinese Holstein cows, which could predict Na content with a high degree of accuracy and approximate quantitative prediction of K content (for distinguishing between low and high K concentration samples). The use of the CARS algorithm to extract the characteristic bands before modelling improved the accuracy of the MIRS prediction model, and greatly reduced the computing time to improve the efficiency of the MIRS model in predicting phenotypic data. Table and Figures | Reference | Related Articles | Metrics

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Effects of Semi-Solid Fermentation with Lactobacillus on the Bitterness and Active Components of Shatianyu (Citrus grandis L. Osbeck) Fruit Powder YE JiaMin, ZHANG MingWei, LU Qi, ZHANG RuiFen, DENG Mei Scientia Agricultura Sinica    2024, 57 (13): 2662-2673.   DOI: 10.3864/j.issn.0578-1752.2024.13.013 Abstract （180）   HTML （4）    PDF （547KB）（842）       Knowledge map    Save 【Objective】 The effects of semi-solid fermentation with different lactobacillus on the bitterness and active components in Shatianyu (Citrus grandis L. Osbeck) fruit powder (SFP) were explored. The aim of the present study was to establish the debitterizing technology and prepare low-bitterness SFP enriched in flavonoids and dietary fiber (DF), for providing the theoretical basis and technical support for the application of SFP in healthy food.【Method】 Shatianyu septum and pulp were dried and crushed to generate SFP, then, the bitterness of SFP and the equivalent main flavonoid glycosides (naringin and melitidin) in SPF were evaluated by sensory evaluation to clarify the bitter substance base. Lactobacillus plantarum GIM 1.1516 (LP1.1516), Lactobacillus casei GIM 1.411 (LC1.411), Lactobacillus acidophilus GIM 1.731 (LA1.731) and Lactobacillus rhamnosus GIM 1.325 (LR1.325) were used to ferment Shatianyu homogenate. During fermentation, the reducing sugar content, pH and acidity were dynamically monitored, the naringin and melitidin degradation rate were analyzed by HPLC, and the bitterness of Shatianyu homogenate after fermentation was also evaluated to determine the optimal fermentation conditions. Then, the fermented SFP was prepared, and its bitterness, together with total phenolic, total flavonoids, total DF (TDF), soluble DF (SDF), and insoluble DF (IDF) content were determined, respectively. Furthermore, the oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP), ABTS free radical scavenging ability, together with water retention (WRC), water swelling (WSC), and oil adsorption capacity (OAC) of fermented SFP were determined, respectively.【Result】 SFP exhibited a more bitter taste, which was mainly caused by the co-flavor of naringin and melitidin, the main flavonoid components in SFP. During the first 12 h-fermentation, LP1.1516, LC1.411, LA1.731 and LR1.325 could use the reducing sugar in the homogenate and produce acids, while during 12-24 h-fermentation, only LR1.325 could still use the reducing sugar and produce acids. Shatianyu homogenate fermented by LR1.325 for 12 h showed the highest total degradation rates of naringin and melitidin (41.1%), also showed the highest sensory bitter removal rates (66.0%). Compared with unfermented SFP, the taste of SFP prepared by 12 h-LR1.325 fermentation changed from bitterer to between little bitter and slightly bitter, with a sensory bitter removal rate of 60.8%. Furthermore, the later showed higher total flavonoid content (increasing 19.8%), lower IDF (decreasing 9.6%), and higher SDF content (increasing 19.6%). Also, SFP prepared by 12 h-LR1.325 fermentation showed higher ORAC antioxidant activity (increasing 24.1%), higher water retention (increasing 20.8%) and water swelling capacity (increasing 32.0%).【Conclusion】 12 h-LR1.325 fermentation of Shatianyu homogenate consisting of septum and pulp generates low-bitterness SFP enriched in flavonoids and DF, which could be used in the development of related functional foods. Table and Figures | Reference | Related Articles | Metrics

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Study on Characterization and Interaction Analysis of Co-Contamination of Multi-Mycotoxins in the Flours of Rice, Maize, Soybean and Wheat Flour in Shanghai from 2021 to 2022 ZHU ZuoYin, ZHAO HanKe, CHENG HaiSheng, HAN MengYi, QIU Zhi, WANG Jie, ZHOU XinLi, YANG JunHua Scientia Agricultura Sinica    2024, 57 (12): 2454-2466.   DOI: 10.3864/j.issn.0578-1752.2024.12.014 Abstract （181）   HTML （6）    PDF （3825KB）（139）       Knowledge map    Save 【Objective】 The co-contamination of multiple mycotoxins in grain food ingredients has become one of most concerned problem of food safety. In this study, the characteristics and interactions of co-contamination of 14 mycotoxins in the flours of rice, maize, soybean and wheat in Shanghai were explored, in order to provide the basic reference for safety assessment, early warning and supervision of mycotoxins, and development of efficient monitoring measures. 【Method】The content of 14 mycotoxins in 621 substrates of rice, maize, soybean and wheat flour from Shanghai were determined by ultra performance liquid chromatography tandem-triple quadrupole mass spectrometry (UPLC-MS/MS). The co-contaminated characteristics and interaction probabilities of multi-mycotoxin was analyzed by the common contamination index (CCEI), correlation cluster analysis (CCA), one-way ANOVA (one-way ANOVA), and the JAVA procedure. 【Result】The main exposure of mycotoxins in the grain ingredients in Shanghai regions included ochratoxin (OTA), deoxynivalenol (DON), aflatoxins (AFs) and fumonisins (FUMs). Among them, rice was mainly contaminated by OTA and DON, maize was mainly contaminated by FUMs and DON, soybean was mainly contaminated by DON and AFs, and wheat flour was mainly contaminated with DON and its derivatives. Based on the safety limit standards of mycotoxins, the total excess rate was lower than 2.09% in four kinds of grain food ingredients, but the co-contamination rate of two or more kinds of mycotoxins were upper than 87.76%. Moreover, there was much higher interaction rates (25.44%) among different mycotoxins, such as FB1+FB2, DON+FB1, OTA+FB1, OTA+DON, AFM2+OTA, and DON+FB1+FB2. Among the higher interaction rates groups, the most of the mycotoxins cooccurrence showed weaker correlations, but the co-combinations of FB1+FB3, AFB1+DON, DON+15-ADON were all showed the significant moderate correlation. 【Conclusion】 The overall contaminated level and excessive rates of mycotoxins in the flours of rice, maize, soybean, and wheat flour from Shanghai was relatively low. However, the proportion of single samples contaminated by multi-mycotoxins was higher, and along with the difference of sample types. As a complex problem of the mycotoxin contamination in the flours of rice, maize, soybean and wheat, this study provided an important reference for the prevention and control of the co-occurrence of multi-mycotoxins in commercially available grain food ingredients in the future. Table and Figures | Reference | Related Articles | Metrics

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Structural Composition and Stability of Oil Bodies from 5 Tree Nuts SUN XiaoYan, JIN Feng, YANG XuChang, WANG FengJun, ZHOU Ye Scientia Agricultura Sinica    2024, 57 (10): 2023-2034.   DOI: 10.3864/j.issn.0578-1752.2024.10.013 Abstract （220）   HTML （12）    PDF （8120KB）（366）       Knowledge map    Save 【Objective】 In oilseeds, lipids are mainly stored in the organelles called oil bodies. Tree nuts, such as walnut and hazelnut, were important oilseed crops. Among the 5 selected tree nuts, the differences in morphology, structure and stability of their oil bodies were evaluated and discussed, which could provide the new ideas for the utilization of the nut oils.【Method】 5 tree nuts were used as materials, including walnut, almond, hazelnut, pecan, and pine nut. The morphology and size of the oil bodies inside the cells of different nut seeds were observed and compared by employing transmission electron microscope. The oil body membrane proteins were separated by SDS-PAGE, followed by the LC-MS/MS identification of the protein bands. The oil body membrane phospholipids, as well as the intrinsic triacylglycerols, were also analyzed through lipidomics. The stability of oil bodies was evaluated by analyzing their changes in morphology peroxide values and thiobarbituric acid values during storage under room temperature.【Result】 The cells of the nut seeds were occupied by the oil bodies and proteosomes. The asymmetric spheroid-shaped oil bodies were covered by intact membranes. The pecan oil body had the largest average diameter (2.34±0.48) μm, while the almond oil body had the minimum (1.21±0.19) μm. For all nut samples, oleosin was the most important oil body membrane protein, accounting for 72.76%-84.15% of the total amount of membrane proteins. Oleosin had a narrow molecular weight distribution of 14.7-18.8 kDa, yet the numbers of oleosin isomers were quite different. Caleosin accounted for 14.34%-4.96% of the total amount of membrane proteins, and its molecular weight in different nuts was approximately 26.5-27.1 kDa. No caleosin isomer was found in each nut sample. Steroleosin, accounted for 8.95%-12.89% of the total amount of membrane proteins, was identified only in walnut, pecan and pine nut oil bodies. The oil bodies of the 5 tree nuts had different triacylglycerol compositions but similar membrane phospholipid compositions. Phospholipidine (PS) and phosphatidylcholine (PC) were the most important oil body membrane phospholipids, accounting for 67.91%-75.06% of the total amount of membrane phospholipids. The proportion of unsaturated fatty acyl chains in membrane phospholipids was 69.64%-74.52%, while 38.64%-45.15% of the fatty acyl groups were oleoyls. The hazelnut oil body showed the highest stability at room temperature. During storage, the oil bodies aggregated and fused gradually, accompanied by an increasing degree of lipid oxidation. Eventually the phase separation phenomenon in oil body emulsions was observed.【Conclusion】 Among the oil bodies from 5 tree nuts, the pecan oil body was the largest in size, while the hazelnut oil body was the most stable. The different tree nut oil bodies had similar constituents of membrane proteins and membrane phospholipids, but there were significant differences in the number of oleosin isomers, triacylglycerol compositions and constituent proportions. The ratio of lipid content to oleosin, as well as the ratio of oil body membrane phospholipids to oil body membrane proteins, might have important influences on the size and stability of the oil bodies. Table and Figures | Reference | Related Articles | Metrics

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The Stabilization of Aroma and Color During Hutai-8 Rose Winemaking by Gallic Acid Treatment FENG Fan, JIANG XingRui, WANG LingYun, ZHANG YongGang, LI AiHua, TAO YongSheng Scientia Agricultura Sinica    2024, 57 (8): 1592-1605.   DOI: 10.3864/j.issn.0578-1752.2024.08.013 Abstract （172）   HTML （22）    PDF （1713KB）（504）       Knowledge map    Save 【Objective】This study was aimed to investigate the effects of gallic acid treatment on color and aroma preservation during the aging process of Hutai-8 rosé wine, in order to optimize the design of color and aroma enhancement techniques for rosé wine production. 【Method】In this study, Hutai-8 grape was used as raw material. Gallic acid was added at three different stages, including pre-fermentation (Pr), mid-fermentation (M), and post-fermentation (Po), with the concentrations of 200 and 300 mg∙L-1. After a 6-month storage period following fermentation, the aroma compounds of the wine samples were analyzed by headspace solid-phase microextraction-Gaschromatography-mass spectrometry (HS-SPME-GC-MS). The color parameters (L*, a*, b*, C*ab, Hab, and Δ*Eab) were determined by the CIELab color space parameters, and the color indices were measured by ultraviolet spectrophotometer (UV). Finally, the sensory evaluation was conducted to analyze the influences of different treatments on the aroma characteristics of the wine samples. 【Result】The post-fermentation treatments significantly increased the content of fermentation aroma compounds compared with CK, with an increase of approximately 16%. However, there was little difference between treatments of the two additive concentrations. The pre-fermentation treatments positively contributed to the preservation of varietal aroma compounds, with an increase of approximately 65%-73% compared with CK. The mid-fermentation treatments had a lesser stabilizing effect on the aroma compounds of the wine. Sensory evaluation results showed that post-fermentation treatment had the best effect on improving the overall aroma of the wine, and the pre-fermentation treatment was more effective than the mid-fermentation treatment. PLSR models revealed that terpenols, fatty acids, higher alcohols, acetates and fatty acid ethyl esters were the main aroma contributors (regression coefficients>0.1) to floral and citrus attributes (R2c>0.80 & R2v>0.70), with fatty acid ethyl esters and acetates being particularly prominent contributors. The color analysis results showed that pre-fermentation had a significant color-preserving effect, and the treatment with 200 mg∙L-1 (Pr1) was more effective than the treatment with 300 mg∙L-1 (Pr2). Comparied with CK, Pr1 treatment group’s, L* value decreased by 0.58% and a* value increased by 45.38%. Furthermore, the color characterization results showed that pre-fermentation treatment enhanced the purple-red tone of Hutai-8 rosé wine and the treatment with 200 mg∙L-1 was more effective than the treatment with 300 mg∙L-1. 【Conclusion】The addition of 200 mg∙L-1 gallic acid before fermentation had a significant effect on stabilizing the color of Hutai-8 rose wine, while the post-fermentation treatments could significantly increase the fermentative aroma content of wine. Table and Figures | Reference | Related Articles | Metrics

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Analysis of the Effect of Dielectric Barrier Discharge Cold Plasma on Phenolic Metabolism of Stored Paddy Rice Under High Temperature Stress HOU Shuai, ZHANG YiJia, ZHOU DanDan, MA FeiYang, WANG DaPeng, ZHAO SiQi, DING Chao, LIU Qiang Scientia Agricultura Sinica    2024, 57 (6): 1180-1190.   DOI: 10.3864/j.issn.0578-1752.2024.06.012 Abstract （211）   HTML （7）    PDF （948KB）（121）       Knowledge map    Save 【Objective】 The aim of his study was to explore the impact of dielectric barrier discharge cold plasma (DBD-CP) treatment on the phenolic metabolism of stored rice under high-temperature stress.【Method】 Under simulated summer high- temperature conditions (35 ℃), fresh high-moisture rice (Japonica rice, 16.0% moisture content on a wet basis) was used as the raw material, the effects of DBD-CP treatment on quality parameters such as L*, a*, b*, yellowness index (YI), reactive oxygen species, and malondialdehyde (MDA) in stored rice were analyzed. Additionally, the study aims to analyze the changes in total phenols, total flavonoids, and antioxidant activities during the storage process. The investigation would involve multiple validations, including ABTS+ and DPPH radical scavenging activities, ferric ion reducing power, and the activity changes of key rate-limiting enzymes in phenylpropane metabolism. The ultimate goal was to explore the impact of DBD-CP treatment on the phenolic metabolism of stored rice. 【Result】 After DBD-CP treatment, the color stability of rice during storage significantly improved. The yellowing index of the treatment group decreased significantly by 12.6% after 60 days of storage. After 20 days of storage, the levels of superoxide anion, hydrogen peroxide, and MDA decreased by 14.8%, 41.6%, and 21.6%, respectively, and the deterioration rate of fresh high-moisture rice was significantly inhibited. Additionally, during the high-temperature stress storage period, the total phenol and total flavonoid content in the treatment group increased simultaneously (P<0.05), with maximum increases of 1.23 and 1.34 times, respectively. The antioxidant properties and iron ion reduction capacity of the corresponding samples were also improved (P<0.05). Combined with the analysis of the activity of key limiting enzymes in phenylpropane metabolism, the activities of phenylalanine ammonia-lyase (PAL), cinnamic acid-4-hydroxylase (C4H), and chalcone synthase (CHS) were significantly enhanced, with increases ranging from 1.71 to 2.28 times. Further correlation analysis confirmed the close association (P<0.05) between the content of phenolic substances in high-moisture rice under high-temperature stress and the activities of PAL, C4H, and CHS enzymes, and a significant negative correlation (P<0.05) with internal reactive oxygen species and MDA content. 【Conclusion】 Dielectric barrier discharge cold plasma treatment could promote the synthesis rate of phenolic compounds within the grains of high-moisture rice by activating phenylpropane metabolism. This treatment enhanced the tissue's antioxidant properties, alleviated membrane lipid peroxidation, and reduced the accumulation of free radicals. As a result, it delayed the quality deterioration of rice under high-temperature storage conditions. Table and Figures | Reference | Related Articles | Metrics

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Effects of Novel Phase Change Coolant on the Postharvest Quality of Shiitake Mushrooms HUANG Hao, WU QingHong, ZHANG Yu, WANG Ye, LIU QingE, FANG YiDa, LUO ZiSheng Scientia Agricultura Sinica    2024, 57 (5): 989-999.   DOI: 10.3864/j.issn.0578-1752.2024.05.013 Abstract （185）   HTML （10）    PDF （847KB）（96）       Knowledge map    Save 【Background】Edible mushrooms with unique flavor are rich in protein, vitamins, and a variety of bioactive components, such as polysaccharides, phytosterol, etc. China is the major country in the cultivation and consumption of edible mushrooms, among which shiitake mushroom (Lentinula edodes) is the most widely cultivated. The current coolants exhibit low phase change temperature, which may result in chilling injury of shiitake mushrooms.【Objective】 Based on the freezing temperature of shiitake mushrooms, a novel phase change coolant specially for shiitake mushrooms was developed to maintain the postharvest quality.【Method】The main component of the coolant was screened by differential scanning calorimetry (DSC) based on the phase change latent heat and phase change temperature. Potassium sulfate, nano titanium dioxide, and superabsorbent resin were mixed to prepare the coolant. The effects of coolant on the qualities of shiitake mushrooms were studied by the weight loss rate, color, hardness and other indexes. The activities of enzymes related to glutamate metabolism and energy metabolism were also measured to explore the mechanism of preservation.【Result】 The aqueous solution of maltitol was selected as the main component by DSC. The optimal compositions of coolant were 1.85% of maltitol, 2.35% of potassium sulfate, 0.02% of nano titanium dioxide, and 0.80% of super absorbent resin, leading to the phase change latent heat and temperature at 405.26 J·g-1 and -1.8 ℃, respectively. Compared with the control group, under the low-temperature conditions provided by the refrigerant, the weight loss rate of shiitake mushrooms decreased by 51.92%, and the hardness and brightness increased by 66.67% and 41.94%, respectively. The shelf life of shiitake mushrooms was extended. The low temperature also regulated the activities of enzymes, which were related to glutamate metabolism and energy metabolism, the glutamic acid and energy charge level increased by 36.64% and 54.76%, respectively. Finally the freshness of shiitake mushroom was maintained.【Conclusion】The novel phase change coolant based on the freezing temperature of shiitake mushrooms could maintain the weight, color, hardness and other indexes, regulate the level of glutamic acid and energy, and delay the deterioration of shiitake mushrooms. Therefore, the coolant was effective for the cold-chain preservation of shiitake mushrooms. Table and Figures | Reference | Related Articles | Metrics

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Effect of Pleurotus eryngii Powder on Quality Characteristics of Extruded Rice JIANG Wen, LIANG WenXin, PEI Fei, SU AnXiang, MA GaoXing, FANG Donglu, HU QiuHui, MA Ning Scientia Agricultura Sinica    2024, 57 (4): 779-796.   DOI: 10.3864/j.issn.0578-1752.2024.04.012 Abstract （178）   HTML （20）    PDF （2239KB）（109）       Knowledge map    Save 【Objective】The twin-screw extrusion process was used to produce extruded rice products with P. eryngii powder and rice flour as raw materials, and the predicted glycemic index of the products was analyzed to provide technical support for the development of edible mushroom extruded rice products with comprehensive nutrition and low glycemic index. 【Method】 The content of protein, crude fiber, amino acid and fat of extruded rice with 20%, 40% and 60% P. eryngii powder were determined. RVA rapid viscosity analyzer and rotary rheometer were used to analyze the gelatinization properties and rheological properties of P. eryngii powder with different additive amounts. The internal structure, color, texture properties, starch hydrolysis rate, predicted glycemic index (pGI) and sensory score of extrusion-rice with different dosage of P. eryngii were analyzed by scanning electron microscopy, colorimeter, texture analyzer, and in vitro digestion and sensory evaluation. 【Result】Compared with blank extruded rice, the content of protein, crude fiber and amino acid in extruded rice was significantly increased by adding P. eryngii powder, and the content of protein was increased by 71.84%, 70.19% and 96.70%, and the content of crude fiber was increased by 850%, 2350% and 3750%, respectively. The total amino acid content increased by 40.98%, 58.96% and 66.03%, respectively. The gelatinization and rheological properties of the mixed powder system showed a decreasing trend with the increase of the added amount of P. eryngii powder, and the peak viscosity, valley viscosity, final viscosity, disintegration value and recovery value gradually decreased, and G' and G" gradually decreased. The typical weak gel accounted for a large proportion of elasticity, and the added amount of 20% P. eryngii powder was the closest to the powder parameters of rice flour. Compared with the blank extruded rice, it was found by scanning electron microscopy that the cross section pores of extruded rice increased with the increase of the powder content, and the structure tightness decreased. Among them, 20% of extruded rice had tight structure and less cracks. The values of L* and b* in extruded rice of P. eryngii by colorimeter decreased significantly, and a* increased first and then decreased. The water absorption rate and cooking loss rate after cooking increased with the addition of P. eryngii powder, but the expansion rate had no significant effect, and the cooking characteristics of 20% P. eryngii extruded rice were the best. The hardness, elasticity, adhesiveness and chewability of the extruded rice increased with the addition of P. eryngii powder, while the cohesiveness and resilience first decreased and then increased. Starch digestibility, rapidly digestible starch (RDS), slowly digestible starch (SDS) and predicted glycemic index (pGI) also increased with the increase of P. eryngii powder addition, but they were all lower than that of normal rice and blank extruded rice, while resistant starch (RS) content was greater than that of the two groups and increased with the increase. The predicted glycemic index (pGI) value of 20% P. eryngii extruded rice was the lowest 60.18, which was 20.60 lower than that of normal rice, and the content of resistant starch (RS) was the highest. Sensory evaluation showed that the appearance structure, palatability, taste, cold rice texture and comprehensive score of P. eryngii extruded rice decreased with the increase of the amount of P. eryngii powder, while the odor score decreased first and then increased. From the point of view of the score, 20% of P. eryngii extruded rice was 66.75 scores, which was the most acceptable to consumers. 【Conclusion】 20% of extruded rice with P. eryngii was nutrient-rich and had suitable texture indexes. The predicted glycemic index (pGI) was 60.18, which was 20.60 lower than that of normal rice. The nutritional value of extruded rice was significantly improved by adding P. eryngii powder, and the food quality was better. Table and Figures | Reference | Related Articles | Metrics

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Modeling and Optimization of 3D Printing Process of Pleurotus Eryngii Powder Using Neural Network-Genetic Algorithm SU AnXiang, HE AnQi, MA GaoXing, ZHAO LiYan, YANG WenJian, HU QiuHui Scientia Agricultura Sinica    2024, 57 (3): 584-596.   DOI: 10.3864/j.issn.0578-1752.2024.03.012 Abstract （232）   HTML （17）    PDF （3203KB）（139）       Knowledge map    Save 【Objective】Food 3D printing technology, a promising technology in the field of food, can be affected by multiple factors and thus has problems, such as difficulty in determining printing parameters and poor ability of predicting printing accuracy. This paper aimed to seek out an effective modeling method to optimize 3D printing parameters of Pleurotus eryngii powder and to determine the optimal conditions for 3D printing.【Method】Pleurotus eryngii powder and locust bean gum were adopted as 3D printing ink. Then, based on single-factor experiments, the central composite experimental design was performed to study the influence of four key process parameters - nozzle diameter, printing height, nozzle movement speed and fill density - on the accuracy of 3D printing. In order to optimize 3D printing parameters of Pleurotus eryngii powder, response surface methodology (RSM) and artificial neural network and genetic algorithm (ANN-GA) were employed to achieve different effects.【Result】The determination coefficient (R2), root mean square error (RMSE), relative error (RE), and optimal value of prediction (VOP) of RSM model were 0.8817, 0.2314, 72.73%, and 0.148, respectively; the R2, RMSE, RE, and optimal VOP of ANN-GA model were 0.9389, 0.2269, 33.85%, and 0.215, respectively. The ANN-GA model obtained higher R2, lower RMSE and RE, and was better fitting ability, and higher optimal VOP than RSM model, so ANN-GA model possessed better prediction ability. Compared with RSM, ANN-GA was more suitable for optimization of 3D printing parameters of Pleurotus eryngii powder. The optimal process parameters of 3D printing obtained by ANN-GA, with Pleurotus eryngii as printing ink, included nozzle diameter 1.2 mm, printing height 1.1 mm, nozzle movement speed 24 mm·s-1, and fill density 84%. Experimental verification suggested that the deviation of printed samples by ANN-GA was 0.325, which was superior to the actual printing deviation 0.550 by RSM.【Conclusion】ANN-GA was effective in determining the optimal process parameters of 3D printing and accurate in predicting the accuracy of food 3D printing products. Therefore, ANN-GA could serve as an effective and convenient method for optimizing personalized 3D printing parameters of agricultural products and food. Table and Figures | Reference | Related Articles | Metrics

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Metabolomic Analysis of Canarium album Fresh Food Quality Differences Based on Sensory Evaluation XIE Qian, JIANG Lai, DING MingYue, LIU LingLing, CHEN QingXi Scientia Agricultura Sinica    2024, 57 (2): 363-378.   DOI: 10.3864/j.issn.0578-1752.2024.02.011 Abstract （242）   HTML （11）    PDF （4135KB）（401）       Knowledge map    Save 【Objective】 This study aimed to identify key metabolites that influence the quality of fresh Chinese olives and to investigate the metabolic mechanisms underlying quality differences. 【Method】 Four Chinese olive varieties were selected as test materials, with Huiyuan as the topgrafting rootstock. The quality of the fruits was evaluated through sensory evaluation. Metabolite identification and analysis of the KEGG pathway were conducted using ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the metabolic changes during the ripening process of the fruits were investigated too.【Result】 The results of sensory evaluation of four varieties (lines) of Chinese olive fruits showed significant differences in quality. Tianlan No.1 and Dongshan Changsui exhibited good quality, while Huiyuan and Ziyang No.1 had poor quality. A total of 651 metabolites belonging to 15 types were identified in the Chinese olive fruits of the four varieties (lines). Among these, 277 were primary metabolites of 6 types, and 365 were secondary metabolites of 9 types. Using variable projection and multiple differences, 26 characteristic differential metabolites that influence the quality of fresh Chinese olives were screened. These metabolites included amino acids and their derivatives (6), organic acids (2), lipids (2), and phenolic compounds (16). The phenolic compounds consisted of phenolic acids (3), flavonoids (3), flavonols (2), flavanols (3), and hydrolyzed tannins (5). A metabolic network were established based on the ripening process of Chinese olives to explain the differences in fresh food quality. Chinese olives with good fresh food quality showed a higher accumulation in the biosynthetic metabolic pathway of L-Asparagine and N, N-dimethylglycine, which influenced the taste of fresh food and its resilience. On the other hand, Chinese olives with poor fresh food quality exhibited relatively high levels of hydrolyzed tannins (digalloylchebuloylglucose, galloyl methyl gallate, heterophylliin A), flavonol [morin-3-O-xyloside, quercetin-3-O-(6′-galloyl], Flavan-3-ol [7-O-galloyltricetiflavan, catechin - (7,8-bc) -4α- (3,4-dihydroxyphenyl) - dihydro-2-(3H)-one, catechin-(7,8-bc)-4β-(3,4-dihydroxyphenyl)-dihydro-2-(3h)-one] in the synthesis pathway, which influenced the taste of fresh food and contributed to its bitter taste. 【Conclusion】 The differences in fresh quality of different olives were closely related to the accumulation differences in amino acid and its derivative synthesis pathways, as well as the synthesis pathways of hydrolyzed tannins, flavanols, and flavan-3-ol during their ripening process. Table and Figures | Reference | Related Articles | Metrics

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Effects of Mannitol on Production Characteristics and ROS Scavenging Ability of Volvariella volvacea Subcultured Strains ZHAO FengYun, CHENG ZhiHong, TAN QiangFei, ZHU JiaNing, SUN WanHe, ZHANG WenWei, YUN JianMin Scientia Agricultura Sinica    2024, 57 (1): 190-203.   DOI: 10.3864/j.issn.0578-1752.2024.01.013 Abstract （292）   HTML （16）    PDF （4861KB）（98）       Knowledge map    Save 【Objective】The aim of this study was to investigate the effects of mannitol on production characteristics and reactive oxygen species (ROS) scavenging ability of Volvariella volvacea subcultured strains, and to explore a simple and effective method for the rejuvenation of V. volvacea degenerated strains. 【Method】The tissue isolation subcultured strains T6, T12 and T19 were obtained by previous study of our research group, and T6 was obtained after 6 successive subculture, while T12 and T19 was obtained after 12 and 19 successive subculture, respectively. The original strain (T0), referred to as V844, was a strain used in commercial agricultural cultivation. The glucose in the traditional potato dextrose agar (PDA) was replaced by mannitol of the same mass, then physiological traits were determined in mycelia. The agronomic characters of fruiting body were measured by adding mannitol to the culture medium. ROS accumulation was reflected using nitrotetrazolium blue chloride (NBT) staining of V. volvacea mycelia, superoxide anion ($\mathrm{O}_{2}^{\bar{.}}$) and hydrogen peroxide (H2O2) content. The expression levels of antioxidant enzyme genes were detected by real-time quantitative PCR (RT-qPCR). The activity of antioxidant enzymes was measured by the kit. The number of nuclei and mitochondrial membrane potential were determined by mycelium staining. The energy indexes were determined by high performance liquid chromatography (HPLC). 【Result】Mannitol treatment had no significant effect on non-degraded strains T0 and T6, but could effectively restore the production characteristics and ROS scavenging ability of degraded strains T12 and T19. After mannitol treatment, the mycelial growth rate of T12 and T19 was increased by 31.46% and 20.99%, respectively, and the mycelial biomass was increased by 97.33% and 76.36%, respectively. The mannitol treatment shortened the production cycle of T12 by 12.24% and increased the biological efficiency by 17.97%, thus restoring it to T0 level. In addition, the mannitol treatment caused T19 to regrow its fruiting body, which had been severely degraded and lost its ability to produce fruiting bodies. Meanwhile, mannitol treatment increased the relative expression of Cu/Zn superoxide dismutase (Cu/Zn-sod) gene in T12 and T19 by 24.64% and 61.54%, respectively, and the relative expression of Mn-sod2 gene by 19.76% and 267.09%, respectively. Similarly, the relative expression of glutathione peroxidase (gpx) gene was up-regulated by 25.67% and 55.82%, respectively. More importantly, the activity of SOD in T12 and T19 increased by 10.79% and 72.32%, and the activity of GPX increased by 16.98% and 103.85%, respectively. The accumulation of ROS in T12 and T19 was significantly reduced by mannitol treatment, in which the $\mathrm{O}_{2}^{\bar{.}}$ content in T12 and T19 decreased by 35.96% and 41.62%, while the H2O2 content decreased by 14.44% and 18.26%, respectively. Furthermore, the mannitol treatment significantly increased the number of nuclei and mitochondrial membrane potential in T12 and T19. Mannitol treatment could increase ATP content in T12 and T19 by 17.08% and 14.55%, and EC value by 4.52% and 0.92%, respectively. 【Conclusion】Mannitol treatment could significantly improve the antioxidant capacity and mitochondrial function of the degenerated strains T12 and T19, and effectively restore their production traits. Table and Figures | Reference | Related Articles | Metrics

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Effects of Processing Technology on the Amandin Immunoreactivity and Digestive Stability of Apricot Kernel LONG FeiFei, ZHANG QingAn, ZHANG ZhiHua Scientia Agricultura Sinica    2023, 56 (24): 4930-4943.   DOI: 10.3864/j.issn.0578-1752.2023.24.011 Abstract （173）   HTML （9）    PDF （1109KB）（76）       Knowledge map    Save 【Background】In recent years, allergies have become a global health concern, and the number of allergic individuals continues to rise. Nut is one of the common origins of allergies, and apricot kernels, as a common nut containing the allergenic protein amandin, have become one of the most susceptible nuts to allergies. Therefore, allergy removal of nuts has become a research hotspot. The processing of apricot kernels generally involves procedures, such as peeling, debitterizing and drying, and there are no relevant reports on whether their allergenicity will be affected during these processing. 【Objective】The aim of this study was to explore the impact of processing on the allergenicity with the allergenicity, quality and nutritional characteristics of apricot kernels as the evaluation indicators, and to optimize the processing for reducing the allergenicity of apricot kernels, thus providing the theoretical basis and technical support for the processing of low allergenic nuts products of apricot kernels.【Method】Firstly, the methods of Western blotting and ELISA were used to investigate the effects of different peeling, debitterizing and drying methods on the amandin immunoreactivity in apricot kernels. Then, the circular dichroism spectroscopy, extrinsic fluorescence spectroscopy, surface hydrophobicity and zeta potential measurements were used to study the effects of various processing methods on the structure and surface properties of amandin, and to analyze the mechanism of the immune-reactivity changes of amandin. Finally, the vitro simulation digestion experiments were conducted to investigate the digestive stability of amandin in apricot kernels before and after processing, and Western blotting analysis was conducted on the digestion products to further explore the changes in potential allergenicity of apricot kernels.【Result】In terms of allergenicity, the amandin’s immunoreactivity after being peeled by the saturated hot air and blanched decreased by 8.41% and 13.15%, respectively. After being quickly debitterized by ultrasound, the amandin’s immunoreactivity decreased by 6.79%. Blanching debitterizing had no significant effects on its immunoreactivity. After natural drying and hot air drying, the immune reactivity of the amandin significantly increased by 4.58% and 2.81%, respectively (P<0.05). Based on the impact of processing on the quality and nutritional characteristics of apricot kernels, those suitable processing methods to decrease the allergenicity of apricot kernels were optimized like the saturated hot air peeling, ultrasonic rapid debitterizing and hot air drying, and the immune reactivity of apricot kernels decreased by 15.03% under the optimal conditions. In terms of the structure of amandin, the secondary structure composition, tertiary structure, surface hydrophobicity and zeta potential have undergone certain changes during the processing. Among them, the ultrasound rapid debitterizing significantly changed the tertiary structure of amandin and enhanced its surface hydrophobicity (P<0.05), resulting in the most significant decrease in its immune reactivity. The digestive stability of the amandin after processing was significantly reduced, and the accelerated degradation rate of structures was related to the specific antigen antibody reactions in allergenic proteins, leading to a further decrease in the potential allergenicity of apricot kernels.【Conclusion】Different processing steps could affect the allergenicity of apricot kernels by changing the structure of amandin, i.e. the reasonable processing methods could be used to reduce the allergenicity of apricot kernels. Table and Figures | Reference | Related Articles | Metrics

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Mechanism of Hydration Environment/Magnetic Field Effects on the Oxidative Stability of Myoglobin DENG YuShi, XIA MinQuan, MA Jing, ZHOU YuanHua, SUN WeiQing Scientia Agricultura Sinica    2023, 56 (22): 4523-4531.   DOI: 10.3864/j.issn.0578-1752.2023.22.013 Abstract （211）   HTML （6）    PDF （1682KB）（213）       Knowledge map    Save 【Objective】To investigate the mechanism of action of hydration environment affecting the oxidative stability of myoglobin (Mb) in the presence of a magnetic field, and to provide a basis for improving the oxidative stability of Mb. 【Method】Two magnetic field environments of low intensity (3 mT) and high intensity (12 mT) were set up at 4 ℃, the magnetic field treated Mb aqueous solution, Mb powder, and deionized water (the magnetic field treated deionized water and then dissolved Mb), respectively, and the magnetic field treatment time was 1 h. The Mb aqueous solution without magnetic field treatment was used as the control. The oxidative stability properties of Mb were analyzed by the relative content of high iron myoglobin, heme iron content and the variation of UV absorption bands, while the changes of Mb secondary structure, tertiary structure and porphyrin iron structure were analyzed by circular dichroism, and Raman spectroscopy and fluorescence spectroscopy techniques were employed to investigate the mechanism of the effect of magnetic field on the oxidative stability of Mb. 【Result】Both magnetic field treatment of Mb powder directly and magnetic field treatment of solvent water followed by dissolution of Mb had no significant effect (P>0.05) on the relative content of methemoglobin, while both 3 mT and 12 mT magnetic field treatment of Mb aqueous solution significantly increased the relative content of methemoglobin. The results of heme iron content and heme Shore band UV absorption showed that the heme porphyrin ring structure was sensitive to the magnetic field environment, and the magnetic field of different intensities had significant damage to the Mb heme structure, while the high intensity magnetic field environment had relatively greater damage to the porphyrin ring structure. Mb tertiary and secondary structure results showed that both 3 mT magnetic field treatment of solvent water before dissolving Mb, and 3 mT and 12 mT magnetic field treatment of Mb aqueous solution significantly promoted the unfolding of Mb secondary structure and oxidative damage of tryptophan and tyrosine residues of side chain groups. Raman spectroscopy results showed that 12 mT magnetic field treatment of Mb aqueous solution induced the cross-linking of Mb through disulfide bonds. 【Conclusion】Hydration in Mb aqueous solution directly affected the effect of magnetic field on the oxidative properties of myoglobin, and magnetic field treatment promoted the oxidation of Mb central iron as well as heme porphyrin ring, probably because the magnetic field changes the physical properties of water molecules, such as dielectricity and degree of ionization, as well as the hydrogen bonding state between Mb and water, which further affected the structure of Mb with the unfolding of α-helix structure and the exposure of side chain groups, accelerating the destruction of heme structure and loss of heme iron, and promoting the oxidation of central iron. Table and Figures | Reference | Related Articles | Metrics

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Effects of Different Salt Ions on the Gel Properties and Molecular Interactions of Quinoa Protein FENG Xiao, WU ChaoSheng, YANG YuLing, FU LiXiao, CHEN LongWei, TANG XiaoZhi Scientia Agricultura Sinica    2023, 56 (21): 4318-4329.   DOI: 10.3864/j.issn.0578-1752.2023.21.014 Abstract （247）   HTML （12）    PDF （2091KB）（1467）       Knowledge map    Save 【Objective】This research studied the effects of different salt ions on the gel properties of quinoa protein, and explored its molecular mechanisms, so as to provide a theoretical basis for the processing of quinoa protein gels.【Method】Quinoa protein was extracted by alkali extraction and acid precipitation. Quinoa protein solution (20%, w/v) was prepared at pH 7.0. NaCl, CaCl2, CaSO4 and MgCl2 was added in quinoa protein solution till the concentration was 50 mmol∙L-1, and then the solution was heated in a water bath to prepare quinoa protein gels. The effects of salt ions on the texture, water retention, color properties and water distribution of quinoa protein gels were analyzed. Meanwhile, the effects of salt ions on the microstructure and rheological properties of quinoa protein gels were studied by scanning electron microscopy and rheometer. The effects of salt ions on the molecular interactions and secondary structure of protein gels were also analyzed.【Result】The addition of salt ions significantly decreased the hardness and water holding capacity, while increased the springiness of quinoa protein gels under pH 7.0. Quinoa protein gels with MgCl2 showed the lowest hardness and water holding capacity. NaCl addition had no significant influence on the color properties of protein gels. However, the addition of bivalent salt ions significantly improved the lightness and whiteness of quinoa protein gels, and their whiteness increased from 59.62 to 67.80 with the addition of CaCl2. Furthermore, the addition of salt ions promoted granular aggregation of quinoa protein, which made the gel network structure become coarse. Coarse and larger gaps were observed in the microstructure of quinoa protein gels when divalent salt ions were added. Meanwhile, compared with blank gels and gels added with NaCl, the addition of divalent salt ions significantly decreased the content of disulfide bond, and weakened the electrostatic interactions within quinoa protein gels. Furthermore, the addition of salt ions decreased the contents of β-sheets and β-turns, increased the contents of α-helix and random coil, which affected the orderliness of protein secondary structure.【Conclusion】Under neutral conditions, the gel properties of quinoa protein and microstructure of gels were affected by the presence of different salt ions to various degrees. Compared with the gel prepared with NaCl, quinoa protein gels with the same concentration of CaCl2, CaSO4, and MgCl2 showed rougher microstructure, lower gel hardness and water holding capacity, as divalent salt ions significantly decreased the disulfide bond content and weakened the electrostatic interactions within quinoa protein gels. Table and Figures | Reference | Related Articles | Metrics

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Effects of Oat Bran Flour and Tartary Buckwheat Bran Flour on Structure, Cooking Quality and Digestive Characteristics of Wheat Noodles PENG Pai, WANG XiaoLong, MA Lan, ZOU XiaoYang, MA QianYing, ZHANG XinYu, LI XiaoPing, HU XinZhong Scientia Agricultura Sinica    2023, 56 (20): 4102-4114.   DOI: 10.3864/j.issn.0578-1752.2023.20.014 Abstract （252）   HTML （16）    PDF （2182KB）（294）       Knowledge map    Save 【Objective】 This study aimed to explore the effects of oat bran flour and Tartary buckwheat bran flour addition on the structure, quality and digestive characteristics of wheat noodles, so as to confirm their application values in the production of wheat-based food products. 【Method】 Three types of noodles were prepared with three recombinant flours containing 30% oat bran flour + 70% wheat flour, 30% Tartary buckwheat bran flour + 70% wheat flour, and 15% oat bran flour + 15% Tartary buckwheat bran flour + 70% wheat flour, respectively, with pure wheat noodle as control. The cooking quality, sensory quality and digestive characteristics of different noodles were determined and compared firstly. Then the structural characteristics of protein and starch in noodles were analyzed and compared by Fourier infrared spectrometer, X-ray diffractometer, Size-exclusion high performance liquid chromatography, Scanning electron microscope and Laser confocal scanning microscope, respectively. 【Result】 The introduction of oat bran flour and Tartary buckwheat bran flour weakened the cooking and sensory quality of noodles, but improved the starch digestion resistance of noodles. The noodle containing 30% oat bran flour showed the lowest glycemic index (GI) of 47.9 among all the noodles. Protein denaturation and reconstruction during noodle cooking facilitated the binding between protein and other molecules higher proportion α-helix and lower proportion β-sheets was found in the protein of cooked oat bran noodles, which led to the transformation of protein aggregates into a loose and extended protein network that enforced the wrapping effect of protein to starch. After cooking, the starch crystal in noodles was destroyed, leading to the reduced orderliness. The addition of oat bran flour and buckwheat bran flour promoted the starch-lipid interactions in noodles, which contributed to the formation of resistant starch. Compared with buckwheat bran four, oat bran flour was more beneficial to maintaining the short-range order of starch and promoting the formation of more V-type crystals in noodle. In addition, the high content of β-glucan in oat bran flour further contributed to the interactions between starch and other molecules. 【Conclusion】 The addition of oat bran flour and Tartary buckwheat bran flour decreased the cooking and sensory quality of wheat noodle, but reduced the GI value of the noodle. The noodles containing 30% oat bran flour was a low GI food. The addition of oat bran flour and buckwheat bran flour in noodles contributed to the formation of resistant starch deriving from complex starch-protein and starch-lipid interactions during starch gelatinization. Oat bran flour was conductive to maintaining the thermal stability of protein network and improving the digestion resistance of starch in noodle by enhancing the interactions between starch and other molecules. Table and Figures | Reference | Related Articles | Metrics

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Effects of Different Drying Methods on the Quality Characteristics of Dried Zanthoxylum armatum Leaves WANG AnNa, WANG Yun, PENG XiaoWei, WU YuFang, KAN Huan, LIU Yun, QUAN Wei, LU Bin Scientia Agricultura Sinica    2023, 56 (18): 3655-3669.   DOI: 10.3864/j.issn.0578-1752.2023.18.013 Abstract （230）   HTML （11）    PDF （3611KB）（943）       Knowledge map    Save 【Objective】In order to ensure improved drying quality of Zanthoxylum armatum (Z. armatum) leaves with low processing cost and high nutritional value, the effects of different drying methods on the quality of Z. armatum leaves were studied, so as to provide a reference basis for its development and utilization. 【Method】With Z. armatum leaves as test materials, 5 different drying methods were set, including natural drying (ND), hot air drying (AD), heat pump drying (PD), vacuum drying (VD), and vacuum freezing drying (FD). The effects of 5 different drying methods on their drying characteristics, functional characteristics, microstructure, content of polyphenol, flavonoid, protein, fat, and total sugar, as well as antioxidant capacities and volatile compounds, were investigated. 【Result】The moisture ratios of Z. armatum leaves under 5 different drying methods all exhibited an exponential downward trend, and the time required to reach the end of drying was 32, 7, 6, 16 and 28 h for ND, AD, PD, VD and FD, respectively. During the drying period, the faster the water diffusion, the greater the drying rate and the shorter the elapsed time, and the drying rate was PD>AD>VD>FD>ND. The effects of different drying methods on the color of Z. armatum leaves was VD>ND>PD>AD>FD, where AD and FD could better retain their chlorophyll content at 12.74 and 12.85 mg∙g-1, respectively. The microstructure showed that temperature had a significant effect on the internal structure of Z. armatum leaves, which was more seriously damaged by high temperature, and FD exhibited a porous structure with better water-holding capacity of 5.85 g∙g-1. ND had the highest retention of sugars at 6.53 g/100 g, resulting in a higher water-solubility of 35.93%. PD retained its protein and fat better, with content of 2.43 and 4.86 g/100 g, respectively. The retention of polyphenols and flavonoids in dried Z. armatum leaves was high, with polyphenol content ranging from 72.16 to 109.50 mg∙g-1 and flavonoid content ranging from 45.60 to 82.23 mg∙g-1, where AD and FD were high and relatively close in polyphenol and flavonoid content. The scavenging capacities of DPPH∙, ABTS+∙ and the power of FRAP reduction were FD>AD>PD>ND>VD, with positive correlation between the content of polyphenols, flavonoids and antioxidant capacities. Simultaneously, the volatile compounds were determined by headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and a total of 49 species were detected, which could be classified into seven categories according to structures, including olefins, ketones, aldehydes, esters, alcohols, benzenes, and phenols. It was found that the types, numbers, and relative content of volatile compounds in Z. armatum leaves varied under 5 different drying methods, among which olefins were dominant, with a total of 26 species and relative content ranging from 58.02% to 75.18%.【Conclusion】Based on the comprehensive quality indexes of materials and actual operation cost, it was found that AD was more suitable for drying Z. armatum leaves, with higher efficiency, lower cost, as well as relatively better quality of color and antioxidant capacities. Table and Figures | Reference | Related Articles | Metrics

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Effect of Heat Treatment on the Warmed-Over Flavor of Nanjing Water-Boiled Salted Duck Detected by HS-SPME-GC-MS Technology and Electronic Nose WU ShiHao, HUANG TianRan, HUANG Ming Scientia Agricultura Sinica    2023, 56 (17): 3435-3451.   DOI: 10.3864/j.issn.0578-1752.2023.17.016 Abstract （205）   HTML （3）    PDF （652KB）（417）       Knowledge map    Save 【Objective】 By using flavor detection technology, the effect of heat treatment on Nanjing water-boiled salted duck’s warmed-over flavor (WOF) was investigated, and the main components of warmed-over flavor were identified. The study could fill the gap in research on warmed-over flavor of Nanjing water-boiled salted duck, as well as provide a basis for controlling the odor associated with poultry processing. 【Method】 The raw materials for the Nanjing water-boiled salted duck were 12 cherry valley duck legs, washed, dry pickled, wet pickled, cooled, and boiled. The samples were vacuum packed in high-temperature retort pouches and randomly divided into four groups after cooling. In order to examine the changes in volatile odor substances in water-boiled salted ducks after heat treatment, one group was used as a control without heat treatment, and the other three groups were heated at different temperatures (80 ℃ 50 min, 100 ℃ 30 min, and 121 ℃ 15 min). By using HS-SPME-GC-MS in combination with electronic nose and sensory evaluation, the effect of heat treatment on Nanjing water-boiled salted duck's warmed-over flavor was studied by cluster analysis and PLS-DA. 【Result】 Under different heat treatment conditions, Nanjing water-boiled salted duck contained different volatile flavor substances. Sensory evaluation showed that the highest warmed-over flavor was found in the 121 ℃ heat treatment group, followed by 100 ℃ and 80 ℃ group, and the best flavor was found in water-boiled salted duck without heat treatment. A total of 78 flavor compounds were detected in the four groups, mainly including aldehydes, ketones, hydrocarbons, alcohols, nitrogenous sulfur, and benzene. These 78 flavor substances were analyzed for OAV, and 22 active odors were detected with OAV>1, among these 22 active odor substances, cluster analysis showed that Valeraldehyde, 2-Heptanone, Decanal, Dodecanal, Octanal, Hexanal, Heptanal, Nonanal, 2,5-Octanedione, 1-Octen-3-ol and 2-Pentylfuran were the most abundant in the 121 ℃ group. Nonanal, Octanal, Valeraldehyde, 1-Octen-3-ol, and 2-Pentylfuran were found to have VIP>1 and the highest content at 121 ℃ in the OPLS-DA analysis (P<0.05). 【Conclusion】 It has been found that heat treatment at 121 ℃ increased oxidative degradation of lipids in water-boiled salted duck, significantly reduced the content of representative aroma substances, and increased the amount of representative odor substances. Nanjing water-boiled salted duck’s warmed-over flavor mainly consisted of Nonanal, Octanal, Valeraldehyde, 1-Octen-3-ol, and 2-Pentylfuran. Table and Figures | Reference | Related Articles | Metrics

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Effect of Boiling Coconut Water on Flavor Formation of Wenchang Chicken WU YuCan, ZHANG ZiHan, ZHAO GuiPing, WEI LiMin, HUANG Feng, ZHANG ChunHui Scientia Agricultura Sinica    2023, 56 (16): 3199-3212.   DOI: 10.3864/j.issn.0578-1752.2023.16.012 Abstract （293）   HTML （21）    PDF （584KB）（415）       Knowledge map    Save 【Objective】The aim of this study was to clarify the quality characteristics of Wenchang chicken cooked with coconut water, so as to provide an effective basis for the research on the interaction mechanism of Wenchang chicken and coconut water components and the standardized production.【Method】With Wenchang chicken and Hainan green coconut as the main raw materials, the odor substances of Wenchang chicken, Wenchang chicken breast meat, and chicken leg meat cooked with coconut water were analyzed and compared using an electronic nose and gas chromatography-mass spectrometry (GC-MS), combined with odor activity value (OAV) and principal component analysis (PCA). The taste substances of chicken breast meat and chicken leg meat were analyzed using electronic tongue, free amino acid, and nucleotide detection techniques. The physical and chemical indexes of chicken and coconut water, as well as the cooking loss and texture indexes of coconut-boiled chicken and water-boiled chicken, were determined to clarify the changes in the quality characteristics of Wenchang chicken after cooking with coconut water.【Result】The protein content in chicken leg meat was 21.0 g/100 g, and the fat content was 3.08 g/100 g. The protein content in chicken breast meat was 23.6 g/100 g, and the fat content was 1.29 g/100 g. The content of reducing sugar in coconut water was 4.75 g/100 g. The cooking loss of chicken cooked with coconut water was the highest compared with that boiled with water, and there was no significant correlation between the two texture indicators (P>0.05). After cooking with coconut water, five new aldehydes were produced in the chicken, namely 2-heptanal, (E)-2-octenal, (E)-2-nonenal, 2, 5-dimethyl benzaldehyde, and 2-undecenal. The electronic nose was able to distinguish the volatile substances in boiled chicken legs from those in coconut water. After cooking with coconut water, the content of sweet amino acids in chicken legs and chicken soup increased, but the content of savory amino acids in boiled chicken legs, chicken breasts, and broth was higher than that in chicken cooked with coconut water. The contents of 5'-AMP, 5'-IMP, and 5'-GMP in chicken cooked with coconut water were higher than those in boiled chicken.【Conclusion】The fat content in the chicken leg and protein content in the chicken breast differed in various parts of the Wenchang chicken. Boiling Wenchang chicken with coconut water increased the nucleotide content in the muscles and the free amino acid content in the chicken leg meat, significantly enhancing the taste. Boiling Wenchang chicken with coconut water increased the types of aldehydes in the thigh meat, and resulted in better flavor formation than the breast meat. Table and Figures | Reference | Related Articles | Metrics

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Influencing Factors of Gluten Network Structure Analysis Using Confocal Laser Scanning Microscopy JIANG JiKai, ZHANG YingQuan, GUO BoLi, YANG JingJie, HUANG LuYao, LI Ming, ZHONG Geng Scientia Agricultura Sinica    2023, 56 (14): 2787-2797.   DOI: 10.3864/j.issn.0578-1752.2023.14.013 Abstract （255）   HTML （19）    PDF （13385KB）（134）       Knowledge map    Save 【Objective】The thickness of sample slices, the concentration of staining solution and the staining time are the key factors influencing the results of gluten network structure analysis using confocal laser scanning microscopy (CLSM). The aim of this study was to investigate the effects of the slice thickness, the staining solution concentration and the staining time on the CLSM results of gluten network structure, and the optimal slice thickness and staining conditions for the dough structure analysis were selected, so as to provide a technical support for the studies on dough structure and/or its final products. 【Method】Two wheat varieties, i.e., Zhengmai 366 (Z366) and Xiaoyan 22 (X22) with different wet gluten indexes, were selected as raw materials, which were milled and made into dough, respectively. Then, the dough samples were frozen for 0 and 1 day. The dough slice thickness was set as 10, 14 and 20 μm, respectively. Meanwhile, two concentrations of staining solution (0.001%+0.01%, 0.025%+0.25%) using Rhodamine B (RDB) and fluorescein isothiocyanate (FITC) were prepared. The staining time was set for 1, 10 and 20 min, respectively. 【Result】The sample slice with 10 μm thickness showed the best and clearest image for both doughs of Z366 and X22. Besides, under this slice thickness, the gluten network of the dough frozen stored for 0 day showed the most obvious difference compared with that for 1 day (P<0.01). Additionally, under low-concentration staining agent (0.001%+0.01%), the clearer the results of gluten network structure were obtained with longer staining time. Oppositely, under the high-concentration staining agent (0.025%+0.25%), the slice with a staining time of 1 min showed the most rational results on the gluten network structure, whereas the result on the slice with a staining time of 10 min was the worst. 【Conclusion】The gluten network structure of dough with different protein content and freezing treatments demonstrated more differences when the thickness of dough slices was 10 μm, indicating the gluten network structure of different samples could be distinguished obviously. Under the selected thickness, the gluten network structure of 20 min stained with low-concentration mixed staining agent showed the best effect if time-consuming was not considered. Moreover, the high-concentration staining for 1 min was time-saving and better for observing the structure of starch granules. Table and Figures | Reference | Related Articles | Metrics

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Aroma Characteristics of Foxtail Millet Varieties from Different Ecological Regions by Analysis of SDE-GC-MS Combined with OPLS-DA LI ShaoHui, ZHAO Wei, LIU SongYan, LI PengLiang, ZHANG AiXia, LIU JingKe Scientia Agricultura Sinica    2023, 56 (13): 2586-2596.   DOI: 10.3864/j.issn.0578-1752.2023.13.012 Abstract （233）   HTML （17）    PDF （1889KB）（3883）       Knowledge map    Save 【Background】The foxtail millet production areas in China are divided into four regions: the Northeast China region, the North China region, the Inner Mongolia plateau region, and the Northwest China region. The regional trials aimed to screen germplasm resources with good genetic traits. However, good growth genetic traits and foxtail millet grain appearance phenotypes do not necessarily have good culinary quality and aroma characteristics, especially the aroma characteristics largely affect its production and downstream industries. Simultaneous distillation extraction (SDE) is a pretreatment method that simulates the cooking process of porridge and is suitable for the aroma analysis of foxtail millet.【Objective】The aim of this study was to clarify the aroma characteristics of cereal germplasm resources in different ecological regions, so as to promote sensory-oriented breeding-processing industrial practices.【Method】Simultaneous distillation extraction-gas chromatography-mass spectrometry (SDE-GC-MS) combined with odor activity value (OAV) method was used to analyze the differences in aroma components of foxtail millet in different regions of China.【Result】 A total of 81 volatile substances were detected in 12 foxtail millet varieties from four ecological regions, 25 aldehydes, 6 alcohols, 4 phenols, 11 ketones, 11 hydrocarbons, 13 benzene-containing derivatives, 4 acids, and 7 others. The comparison of the results showed that the volatile substance subclasses were similar in different regions, but the contents of the components were different. Thirty-seven volatile components with literature-accessible odor characterization were labeled, and 23 contributing aroma compounds with OAV > 1 were identified in the 12 foxtail millet varieties. The effective discrimination model of the cereal regional test was established by orthogonal partial least squares discrimination analysis (OPLS-DA). Then, the 12 foxtail millet varieties were classified into three categories, and 18 compounds with VIP>1 were screened out: hexanal, heptanal, (Z)-2-heptenal, benzaldehyde, (E,E)-2, 4-decadienal, 2,4-decadienal, nonane, tetradecanoic acid, (Z,Z)-9, 12-octadecadienoic acid, pentadecanoic acid, n-hexadecanoic acid, 2-methoxy-4-vinylphenol, 2, 4-bis(1, 1-dimethylethyl)-phenol, 2, 5-bis(1, 1-dimethylethyl)-phenol, 1-heptanol, nerolidol, 2-pentyl-furan, and hexadecanoic acid methyl ester, which could be used to distinguish the differences between different samples.【Conclusion】 SDE-GC-MS combined with OAV identification analyzed the flavor components and characteristics of key aroma compounds of foxtail millet from different ecological regions, and the OPLS-DA model screened 18 VIP compounds that distinguished the flavor differences of foxtail millet from different samples and ecological regions. The results of the study provided data references for understanding the differences in flavor characteristics of foxtail millet grown in different regions of China, and for a basis of flavor-oriented foxtail millet variety selection, breeding, and processing. Table and Figures | Reference | Related Articles | Metrics

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The Optimal Fermentation Technique of Radix puerariae Residues by Aspergillus niger for Dietary Fiber Modification and the Consequent Changes of Physicochemical and Functional Properties of Dietary Fibers FU HuiZhen, DENG Mei, ZHANG MingWei, JIA XuChao, DONG LiHong, HUANG Fei, MA Qin, ZHAO Dong, ZHANG RuiFen Scientia Agricultura Sinica    2023, 56 (12): 2380-2394.   DOI: 10.3864/j.issn.0578-1752.2023.12.012 Abstract （255）   HTML （21）    PDF （2541KB）（799）       Knowledge map    Save 【Objective】 The objectives of the present study were to screen the microbial species suitable for modification of dietary fiber (DF) of Radix puerariae residues, to establish the optimum fermentation conditions, and to clarify the changes of microstructure, physicochemical and functional properties of Radix puerariae residues DF before and after fermentation modification.【Method】Aspergillus niger, Rhizopus oryzae, Trichoderma viride and Bacillus subtilis subsp were used to ferment Radix puerariae residues, respectively, and the most effective microbial strain was screened by comparing the SDF yield of Radix puerariae residues. The single factor experiments were carried out to screen the factors influencing DF modification. Then, the Box-Benhnken central composite experiment was designed to establish the optimum DF modification conditions of Radix puerariae residues with the SDF yield as the index of evaluation. The insoluble DF (IDF) and SDF of Radix puerariae residues before and after modification under optimal fermentation conditions were extracted by enzymatic hydrolysis method. The microstructures of IDF and SDF were observed by scanning electron microscope, and the physicochemical (water holding, oil holding, and water swelling capacity) and functional properties (adsorption capacity of glucose, sodium cholate and cholesterol) of IDF samples from unfermented and fermented Radix puerariae residues were analyzed.【Result】The fermentation of Radix puerariae residues, by A. niger, R. oryzae or T. viride all increased the SDF yield, and A. niger was the most effective species. However, the fermentation with B. subtilis subsp had no significant effects on the SDF yield. Therefore, A. niger was selected as the most suitable strain for Radix puerariae residues fermentation. The optimal fermentation condition determined by response surface optimization was as follows: The ratio of solid-liquid was 1:5.8 (m/v), the inoculation volume was 4.9% (v/v), the fermentation time was 100 h, and the fermentation temperature was 24.9 ℃. Under this condition, the yield of SDF increased from 6.34% to 13.75%, while the ratio of IDF/SDF decreased from 6.14 to 2.83. Both IDF and SDF extracted from fermented Radix puerariae residues by A. niger showed more porous microstructure than those from unfermented Radix puerariae residues. Fermentation of Radix puerariae residues increased the water holding and swelling capacity of its IDF by 20 percent approximately, while it showed no significant effects on the oil holding capacity. In addition, after fermentation, the adsorption capacity of IDF of Radix puerariae residues for glucose increased by 70%, and the adsorption capacity for cholesterol increased by 44% and 28% at pH 2.0 and pH 7.0, respectively. 【Conclusion】 A. niger could modify DF of Radix puerariae residues more effectively than other 3 microbial strains. Under the fermentation condition, the SDF yield of Radix puerariae residues increased by 2.17 times after modification by A. niger, and the physicochemical and functional properties of its IDF were also improved significantly. Table and Figures | Reference | Related Articles | Metrics

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Effects of nuoB on the Biofilm Formation and Cellular Metabolism of Meat-Borne Pseudomonas fragi During Chilled Storage WU YaJie, TAN Song, CHEN YuPing, NIU AJuan, LIU YuXin, WANG GuangYu, XU XingLian, QIU WeiFen Scientia Agricultura Sinica    2023, 56 (11): 2172-2185.   DOI: 10.3864/j.issn.0578-1752.2023.11.011 Abstract （224）   HTML （14）    PDF （2771KB）（655）       Knowledge map    Save 【Objective】This paper focused on the impacts of nuoB on the biofilm formation and cell metabolism in Pseudomonas fragi (P. fragi), so as to further reveal the regulatory mechanism of nuoB in the spoilage of chilled meat contaminated with P. fragi, and to provide a theoretical basis for developing effective preservation system of chilled meat. 【Method】P. fragi NMC25 and its nuoB-mutant strain were used in the present study, and the differences in the spatial structure of biofilms were observed by confocal laser scanning microscopy (CLSM). The changes in biofilm composition were tested by the cell enumeration and the analysis of the extracellular polymeric substances. In addition, the ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS/MS) was employed to investigate the alterations of nuoB-related metabolite abundance. 【Result】CLSM images showed that cells in the biofilms of wild-type strains cultivated in situ was highly dense, nematic ordering, whereas ΔnuoB displayed relatively disorganized and sparse arrangement. Additionally, cell enumeration revealed insignificant differences between the wild-type and mutant biofilms regardless of the difference of culture medium. The result indicated that the mutants did not change significantly in their ability to grow as biofilm on the surface of TSA or meat sample. For extracellular polymeric substances from biofilms in situ, the protein and carbohydrate contents of ΔnuoB were significantly higher (P<0.01, P<0.05, respectively) than those of wild-type strains, indicating that nuoB affected the secretion of extracellular polymers by P. fragi. The metabolomics results revealed a clear separation between the wild and mutant groups in an orthogonal partial least squares discriminant analysis model (R2X=0.481, R2Y=0.977, Q2=0.909), which suggested that the metabolites of the mutants had changed markedly. In the model, differentially expressed metabolites were screened, including 2-hydroxycinnamic acid, L-tyrosine, L-phenylalanine, DL-tryptophan, 17(S)-HETE, and 5-OxoETE. Pathway mapping analysis was conducted based on the chosen candidates. In total, the major metabolic pathways included fatty acid biosynthesis, unsaturated fatty acid biosynthesis, riboflavin metabolism, 2-oxocarboxylic acid metabolism, purine metabolism, cyanogenic amino acid metabolism, and phenylalanine metabolism. 【Conclusion】The disruption of nuoB stimulated significant variations in the spatial structure of the P. fragi biofilm grown in situ, promoting the biosynthesis of extracellular polymeric substances and affecting intracellular metabolic pathways, such as carbon, nucleotide, lipid, and amino acid metabolism. Table and Figures | Reference | Related Articles | Metrics

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Fractionation Effect of Stable Carbon and Nitrogen Isotope Ratios in Yak Dairy Products Processing LI JiRong, LIU Xin, WANG Jun, CAO XiaoGang, CI Dun Scientia Agricultura Sinica    2023, 56 (10): 1982-1993.   DOI: 10.3864/j.issn.0578-1752.2023.10.013 Abstract （241）   HTML （22）    PDF （667KB）（93）       Knowledge map    Save 【Background】Stable isotope fingerprinting technology has been widely adopted in the origin traceability study of dairy products. However, most of them are focused on comparing the differences between the stable isotopes of raw milk and milk products. Nevertheless, the fractionation effect of stable isotopes on dairy products processing and the application of stable carbon and nitrogen isotopes for origin tracing of yak dairy products are still unclear.【Objective】In this study, yak yogurt and yak milk dregs were used as the study subjects to determine the changes in stable carbon and nitrogen isotope and the fractionation coefficients and correlations of yak dairy products at key points during processing, to investigate the stable carbon and nitrogen isotope characteristics of yak dairy products from different origins, so as to provide the theoretical and technical supports for origin traceability of yak dairy products.【Method】A total of 196 samples were collected from the Nerong and Jiali counties of Nagqu City, Tibet Autonomous Region, obtain five key sampling points for yogurt processing (yak milk, yak milk boiled for 5 min, sample after strain addition, fermentation at 40 ℃ for 6 h, and yogurt) and four key sampling points for milk dregs processing (yak milk, skimmed yak milk, skimmed yak milk boiled for 10 h, and milk dregs). The stable carbon and nitrogen isotope ratios were determined using an elemental analysis isotope ratio mass spectrometer (EA-IRMS). The differences and correlations between the stable carbon and nitrogen isotopes at the key sampling points for yogurt and milk dregs processing were determined using one-way ANOVA comparative analysis and Pearson correlation analysis, respectively. Furthermore, the differences in stable carbon and nitrogen isotopes between yogurt and yak milk and milk dregs and yak milk with different origins were determined using a two-factor ANOVA.【Result】The fractionation of stable carbon and nitrogen isotope during yogurt processing was as follows: δ13Cyak milk >δ13C40 ℃ fermentation for 6 h, yak yogurt >δ13Csamples after adding strain, fractionation coefficient between 0.9996 and 1.0009, ΔYak milk-yak yogurt was 0.48‰; δ15Nboiling 5 min yak milk, 40 ℃ fermentation for 6 h, yak yogurt>δ15Nyak milk, fractionation coefficient was between 0.9993 and 1, and ΔYak milk-yak yogurt was -0.61‰. The correlations between the stable carbon and nitrogen isotopes at some key sampling points were significant. During milk dregs processing, δ13Cyak milk, boiled 10 h skimmed sample, yak milk dregs>δ13CSkimmed yak milk, fractionation coefficient was between 0.9995 and 1.0005, ΔYak milk-yak dregs was 0. A significantly negative correlation was observed in δ13C at some key sampling points, while no significant difference was observed in δ15N for each key point sample and the fractionation values were 0. The stable carbon and nitrogen isotopes of dairy products from different origins significantly differed, with δ13C and δ15N being enriched in yak dairy products from Nerong County compared to Jiali County.【Conclusion】The fractionation of δ13C and δ15N was observed during yak dairy products processing. The addition of strains, fermentation, and centrifugal defatting processes resulted in different δ13C ratios, while heating induced changes in the sample δ13C and δ15N. Although stable isotope fractionation occurred during yak dairy products processing, its influence was less than the origin. Therefore, the stable carbon and nitrogen isotopes could be applied to trace the origin of yak dairy products. Table and Figures | Reference | Related Articles | Metrics

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The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization LUO Cheng, WANG Huan, CHEN YinJi, LI Chao, ZHUANG XinBo Scientia Agricultura Sinica    2023, 56 (9): 1775-1786.   DOI: 10.3864/j.issn.0578-1752.2023.09.013 Abstract （318）   HTML （21）    PDF （1865KB）（103）       Knowledge map    Save 【Objective】 The purpose of this experiment was to study the effects of konjac gum on the microstructure and phase-separated structure of pork myofibrillar proteins, and then to explain the regulation mechanism of konjac gum on the gel property and water holding property of myofibrillar proteins. 【Method】 The simulated system with different ratios of konjac gum and myofibrillar protein was used to measure the texture property, stress and strain during fracture deformation, the water distribution and water holding capacity of the composite gel, and to observe the phase separation behavior of konjac gum and myofibrillar protein and the microstructure of myofibrillar protein gel network. 【Result】 When the addition ratio of konjac gum was less than 0.8%, the gel strength, final value of storage modulus and stress at fracture deformation of the composite protein gels significantly increased to 179.21 g, 1 192 Pa and 9 139.37 Pa respectively with the increase of the addition ratio (P<0.05). When the addition ratio of konjac gum was greater than or equal to 0.8%, the gel strength, storage modulus, stress and strain at fracture deformation of the composite protein gels significantly decreased to 83.03 g, 566 Pa, 4 964.07 Pa and 0.64 (P<0.05) respectively with the increase of the addition ratio. Low-field NMR results showed that the relaxation time and the percentage of free water in the composite gel system of immobilized water decreased significantly (P<0.05) with the increase of the addition ratio of konjac gum less than 0.8%, while the percentage of immobilized water increased significantly (P<0.05), and the water holding capacity of the composite gel increased significantly from 67.18% to 80.47% in the control group (P<0.05). In contrast, the high percentage addition of konjac gum (greater than or equal to 0.8%) significantly increased the relaxation time and the percentage of free water in the immobilized water (P<0.05), while the percentage of immobilized water significantly decreased (P<0.05), and the water holding capacity significantly decreased to 55.24% (P<0.05). Paraffin sections showed konjac gum was embedded in the composite protein gel backbone in a physically filled form with many cavities of various sizes and shapes. Scanning electron microscopy showed that the cavities and gullies in the protein gel network structure of the control group were filled with many moisture phases. The addition ratio of konjac gum less than 0.8% could reduce the interlocking water gullies in the protein network structure and make the protein gel network structure denser and more homogeneous. The high addition of konjac gum (greater than or equal to 0.8%) increased the number and volume of water gullies in the system, resulting in a looser microstructure of the composite gel. The results of image processing analysis showed that the fractal dimension of the composite protein gel network structure with 0.4% konjac gum was the highest (P<0.05), and the lowest (P<0.05) with the lacunary value of 0.264.【Conclusion】The low concentration of konjac gum on myofibrillar protein gel property and water-holding property had a significant improvement effect, but the upper limit of the addition of konjac gum ratio was 0.8%, because a high percentage of the addition (greater than or equal to 0.8%) would make the composite protein gel texture deteriorated. Table and Figures | Reference | Related Articles | Metrics

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