This study established a novel magnetically induced electric field-enzymatic hydrolysis (MIEF-EH) coupled technology for the sustainable taurine extraction from abalone viscera byproducts. The results of the study indicated that the optimal extraction conditions were as follows: an excitation voltage of 1400 V, an electric field frequency of 50 kHz, a flow rate of 25 L/h, and a reaction time of 1 h. Under the optimal conditions, MIEF-EH achieved a taurine yield of 12.36 mg/g, significantly (P<0.05) outperforming both individual methods (such as MIEFE, microwave, enzymatic hydrolysis and hydrothermal) as well as other coupled approaches (microwave-enzymatic hydrolysis and hydrothermal-enzymatic hydrolysis). SEM revealed pronounced particle-size reduction and the formation of a loose, porous microstructure, correlating with improved taurine extraction. Subsequent purification via ion-exchange resin yielded taurine with 92.29% recovery and 96.78% purity, while ethanol precipitation achieved 95.30% recovery and 94.43% purity. The chemical structure and molecular mass of the purified taurine were confirmed through multi-technique validation (FT-IR, MS, and ¹H NMR). All physicochemical properties complied with the specifications of the Chinese National Standard for Food Additive Taurine (GB 14759-2010). In summary, the MIEF-EH coupled technology developed in this study provides a feasible technological pathway for green conversion of abalone viscera waste into high-purity natural taurine.

This study aimed to investigate the effects of konjac glucomannan (KGM) with varying molecular weights on the structure and gel properties of myofibrillar protein (MP) derived from frozen Antarctic krill. Using Antarctic krill MP as the research object, we compared the degradation of KGM with molecular weights of 1.5974×10⁶ Da (HMW KGM), 1.2769×10⁶ Da (MMW KGM), and 0.6912×10⁶ Da (LMW KGM) during the freezing storage process at −18 ℃. The effects on structure properties (chemical bond level, carbonyl content, surface hydrophobicity, particle size, myofibril breakage index) and gel properties (water-holding capacity, hardness, elasticity, thermodynamic) were analyzed at 0, 60, 120, and 180 days. Compared to the blank control group (MP without the addition of KGM enzymatic hydrolysis products), the MMW KGM group exhibited the highest holding capacity, hardness, and elasticity after being frozen for 180 days, with values of 67.66%±2.58%, 375.85±6.78 g, and 2.78±0.08 g, respectively. Meanwhile, the MMW KGM group demonstrated the highest levels of ionic bonds, hydrogen bonds, and disulfide bonds, measuring 27.87±1.03, 20.98±1.12, and 5.19±0.12 mg/g, respectively, while the contents of carbonyl groups and surface hydrophobicity were the lowest. This suggested that MMW KGM was effective in inhibiting the oxidation of MP. Additionally, after 180 days of freezing, the results of particle size, myofibrillary rupture index, and thermodynamic index indicated that the spatial structure of MP in the MMW KGM group was the most stable. These findings confirmed that the addition of MMW KGM provided the most effective freezing protection for the MP of Antarctic krill, which offered theoretical support for the use of enzymatically hydrolyzed KGM as an antifreeze agent during the freezing and storage of aquatic products.

This study aimed to screen lactic acid bacteria (LAB) with high exopolysaccharide (EPS)-producing capacity from traditional yak yogurt in Western Sichuan, and to characterize the structure and functional properties of the EPS. Among 185 LAB strains isolated, Limosilactobacillus fermentum 197 was identified as a high EPS producer. The fermentation medium was optimized through single-factor experiments, and the EPS was purified using DEAE-52 and CL-6B column chromatography. The purified fraction EPS1 was structurally characterized by Fourier-transform infrared spectroscopy, gel permeation chromatography, and nuclear magnetic resonance, and its bioactivities were evaluated in vitro. The results showed that the optimal carbon and nitrogen sources for EPS production were maltose and soybean peptone, both at 40 g/L. After optimization, the EPS yield reached 1699.83±34.31 mg/L, representing a 5-fold increase compared to the original yield. The purified EPS1, with a yield of 15.07%, had a molecular weight of 2.11×10⁵ Da and was composed of rhamnose, arabinose, galactose, glucose, and mannose. It contained both α- and β-glycosidic bonds, exhibited a triple-helix structure, and displayed a flaky porous morphology under microscopy. In vitro assays demonstrated that EPS1 at 10 mg/mL exhibited scavenging rates against ABTS⁺, DPPH, and hydroxyl radicals of 57.07%, 46.54%, and 49.68%, respectively, and an α-amylase inhibition rate of 51.46%. This study reveals the relationship between the structure of EPS1 and its antioxidant and hypoglycemic activities, providing a theoretical basis for developing functional dairy products using LAB-derived EPS and offering new insights into the utilization of lactic acid bacteria resources from plateau pastoral areas.

This study systematically investigated the effects of ⁶⁰Co-γ-ray irradiation on the structural characteristics and processing properties of gluten proteins. Gluten protein samples were irradiated at doses of 0, 1, 3, 5, 7, and 9 kGy. The investigation assessed the free sulfhydryl groups, disulfide bonds, secondary structure, molecular weight distribution, color attributes, water-holding capacity, emulsifying properties, taste profiles of gluten protein, and the pasting characteristics of the wheat starch-gluten protein reconstituted system under varying irradiation conditions. The results demonstrated that after γ-ray irradiation treatment, the free sulfhydryl group content in wheat gluten protein consistently exceeded that of the control group. Meanwhile, the disulfide bond content decreased gradually from 488.71 μmol·g⁻¹ to 259.21 μmol·g⁻¹. The protein secondary structure exhibited a conversion from α-helix to β-sheet. SDS-PAGE analysis indicated partial degradation or aggregation of proteins. Irradiation improved certain processing properties of wheat gluten protein. Notably, at an irradiation dose of 7 kGy, the L^* value of color raised by 14.61%, water-holding capacity increased by 0.09 g/g, and emulsion activity and stability were enhanced by 1.84-fold and 5.48-fold, respectively. Irradiation exhibited relatively limited effects on the taste of gluten protein and the pasting properties of wheat starch-gluten protein reconstituted systems. The peak viscosity, final viscosity, and breakdown value of reconstituted flours decreased only at the highest irradiation dose of 9 kGy (P<0.05). This study provides a theoretical foundation for the application of irradiation in flour product processing and gluten protein modification.

This study aimed to investigate the moisture distribution, eating quality and flavor properties of Xinjiang-style roasted chicken made from different chicken breeds. Five chicken breeds from Xinjiang, namely Liangfenghua, Huangma, Suqinhuang, 817, and Hyline Brown, were selected as research subjects. A comprehensive analysis, including color, texture, water-holding capacity (WHC), moisture distribution, and volatile flavor compounds, was conducted to evaluate the quality characteristics of roasted chicken products made from five chicken breeds. Additionally, a multidimensional quality assessment was implemented using fuzzy mathematics-based sensory evaluation methodology. The results showed that Liangfenghua breed had superior water-holding capacity, with a 30.69% reduction in roasting loss relative to Suqinhuang breed. Low-field nuclear magnetic resonance (LF-NMR) analysis demonstrated that Liangfenghua and 817 breeds contained higher levels of immobilized water, along with high and uniformly distributed hydrogen ion content, exhibiting stronger moisture retention capacity. Moreover, 817 and Liangfenghua breeds showed higher redness (a^*) and yellowness (b^*) values, presenting a glossy and bright surface. Hyline Brown breed had a tight texture and significantly higher shear force (P<0.05), which was unfavorable for chewing. The comprehensive scores of the five roasted chicken products, based on the fuzzy mathematics sensory evaluation, were ranked as follows: 817 > Liangfenghua > Suqinhuang > Huangma > Hyline Brown. Among the 29 important volatile compounds identified from the five roasted chicken samples, methylpyrazine, 2-pentanone, pentanal, (E)-2-octenal, (E)-2-nonenal, 1-octen-3-ol, and α-pinene were served as the characteristic flavor compounds that distinguish roasted chicken from different breeds. This study provides a theoretical foundation for the selection of Xinjiang roasted chicken breeds, roasted chicken product quality regulation, and the modernization of ethnic meat processing technologies.

In order to explore the effects of different drying processes on the physical properties, active ingredients and antioxidant capacity of pumpkin powder, the vacuum freeze drying (VFD), hot air drying (HAD), and heat pump drying (HPD) were used for drying pumpkin and characterized by SEM, XRD, and FTIR. The results showed that the pumpkin powder of VFD had the smallest particle size (the D₅₀ was 54.63±0.90 μm), great intact color, the best adsorption and solubility, but the flow and filling properties were poor. The pumpkin powder of VFD had the highest content of active ingredients such as total phenolics (3.56±0.02 mg/g), and the strongest antioxidant capacity, and in HAD and HPD, the total phenol, total flavonoid and the antioxidant capacity of pumpkin powder were higher at 50~60 ℃, while the content of vitamin C, β-carotene were higher at 40~45 ℃. The pumpkin powder of VFD had smooth surface and internal pores, lower relative crystallinity compared to HAD and HPD, but there was no difference in the types of functional group. The results can provide experimental basis for choosing suitable pumpkin process.

To enhance the sensory quality of gluten-free highland barley flour products, this study investigated the effects of incorporating a highland barley flour-zein composite gel (at levels of 0%, 10%, 20%, 30%, 40% and 50%, mass fractions) on the dough processing characteristics and noodle quality. The results showed that with the increase of the addition amount from 0% to 50%, the peak gelatinization temperature of dough freeze-dried powder increased from 76.57 ℃ to 83.58 ℃, the breakdown value decreased from 876.00 cP to 349.67 cP, and the setback value decreased from 1141.00 cP to 816.67 cP. After adding composite gel, the viscoelasticity of the dough was enhanced, and the microstructure also confirmed that zein formed a continuous network structure, and the composite gel network could provide structural support for highland barley dough. Compared with the 0% addition of composite gel, the highland barley noodles with 40% compound gel had good cooking quality and texture characteristics, and the cooking loss of highland barley noodles was reduced by 55.75%, the breakage rate was reduced by 76.67%, the hardness was increased by 58.09 N, and the sensory score was higher than that of the other noodles. In conclusion, the highland barley flour-zein gel network serves as a structural support mechanism in gluten-free highland barley doughs and significantly improves cooking quality in highland barley noodles.

To investigate the impact of ultrasound-assisted curing on the quality attributes and protein oxidation of stir-fried chicken dices and its underlying mechanism, chicken dices were cured under ultrasound conditions (120 W, 40 kHz) for varying durations (0, 30, 60, 90, 120, 150 min). Changes in physicochemical properties, texture characteristics, sensory quality, oxidation indicators, and protein digestibility were systematically analyzed. The results demonstrated that ultrasound-assisted curing significantly increased the moisture content of stir-fried chicken dices (P<0.05) and improved color parameters, with the 90-min treatment group exhibiting optimal L^* and a^* values (60.83 and 7.44, respectively). Texture profile analysis revealed that ultrasound treatment significantly reduced hardness (from 3474.99 g to 2673.61 g) and chewiness, effectively enhancing tenderness. Protein oxidation analysis indicated that ultrasound accelerated the oxidation process of myofibrillar protein, characterized by a decrease in total sulfhydryl group content and an increase in carbonyl group content. However, SDS-PAGE results confirmed no significant protein degradation occurred. With the extension of ultrasound time, the in vitro digestibility of protein significantly increased from 40.3% in the control group to 86.4% in the 150-minute group, while the digestibility of the 90-minute treatment group was 72.3%, and the overall sensory score significantly improved. When the ultrasound treatment duration exceeded 90 min, excessive protein oxidation occurred, leading to quality deterioration. Comprehensive analysis identified 90 min as the optimal ultrasound-assisted curing time. Under these conditions, stir-fried chicken dices exhibited the best texture characteristics, sensory quality, and nutritional value.

The present study investigated the effects of resistant corn starch (RCS) heat-treated at various temperatures (25, 40, 60, 80, and 100 ℃) on tilapia myofibrillar protein (MP) emulsion gel viscoelastic properties, particle size distribution, microstructure, centrifugal stability, Raman spectroscopy and three-dimensional (3D) printing characteristics. The results showed that the RCS heat-treatment temperature significantly modulated the hydrophobic interactions, thereby affecting the emulsion gel rheology and structural stability. When the RCS heat treatment temperature was 40 ℃, RCS swelled moderately, and the emulsion gel exhibited optimal performance, demonstrating pseudoplastic flow behavior, high elasticity, and a uniform particle size distribution. Apparent viscosity, storage modulus (G'), thixotropic recovery rate, and particle size uniformity increased significantly, thus enhancing the gel network structure and stability. This formulation exhibited excellent 3D printing extrudability and self-supporting ability, maintaining its structural integrity even after astaxanthin loading. Raman spectroscopy revealed that hydrophobic forces primarily governed gel network formation without covalent bond involvement. When the RCS heat treatment temperature exceeds 60 ℃, the the linear starch in the RCS leaches out, causing decrease in apparent viscosity and shear stress.Collectively, this study elucidated the mechanism through which heat-treatment temperature regulated RCS to influence RCS-MP emulsion gel stability. The findings showed that 40 ℃ was the optimal temperature for enhancing rheology and 3D printing performance, thereby providing a crucial theoretical basis for developing high-precision, personalized 3D printing food-grade inks and expanding RCS applications in functional foods.

In order to systematically explore the slated noodle-making suitability of various wheat varieties, twenty-three varieties of wheat predominantly cultivated in Huang-Huai winter wheat region were selected and their grain qualities, flour physicochemical properties, pasting and mixing properties, as well as the resultant white-salt noodles quality were comprehensively evaluated using the multiple statistical methods like correlation analysis, principal component analysis, and cluster analysis. The results showed that there were significant differences in hardness index, wet gluten contents and damaged starch contents, viscosity and breakdown value, and the corresponding dough’s stabilization time and weakening degree among different varieties of wheat. Likewise, the variation coefficients among these quality indexes also showed obvious differences. Correlation analysis indicated that kernel hardness, flour protein contents, wet gluten contents, and water absorption exhibited significant positive correlations (P<0.05) with the sensory quality of white salt noodles. Principal component analysis showed that the evaluation index of wheat grain quality could be dimensionally reduced by five principal component factors, with a cumulative contribution rate of 75.097%, which could be used to explain most information of original variables, among which the first principal component (reflecting flour quality and mixing characteristics) and the second principal component (reflecting wheat grain quality and gelatinization characteristics) played a major role in wheat variety evaluation. Combined with the results of cluster analysis, 23 wheat varieties could be divided into 4 categories. Among these, the white salt noodles made by the second wheat variety had moderate hardness, chewiness, and gumminess, the lowest cooking loss rate and the highest sensory score, underscoring its suitability for making white salt noodles. The second type of wheat varieties specifically included: Zhengyumai 16, Zhoumai 36, Weilong 169, Zhengmai 179, Zhengmai 103, Yubao No.1 and Kaimai 21, and their variety index thresholds were as follows: protein content 10.85%~12.93%, peak viscosity 2262.00~2748.00 cP, minimum viscosity 1406.00~2021.00 cP, stability time 1.5~4.7 min, hardness 2812.00~4012.00 g, chewiness 1878~2588 g and cooking loss rate 3.31%~5.36%.