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 investigated the antioxidant activity and stability of walnut peptide-metal chelates using walnut peptides (WP, Mw<1 kDa) as raw material. The antioxidant capacity of WP chelates with different metal ions prepared by coordination was systematically evaluated, followed by screening of optimal-activity chelates and comprehensive assessment of their antioxidant capacity and stability. Molecular docking was employed to identify the peptide segment exhibiting the strongest antioxidant capacity within walnut peptides and elucidate its specific binding interactions. Results showed that the walnut peptide-calcium chelates (WP-Ca) exhibited significantly enhanced antioxidant activity（P<0.05）, achieving 74.00%±0.54% DPPH and 85.27%±0.67% ABTS⁺ radical scavenging rates, surpassing other metal-ion chelates. WP-Ca also maintained high stability across various pH, temperatures, and simulated gastrointestinal digestion. Molecular docking identified NALVAPHY as the optimal peptide for DPPH chelation, with its antioxidant activity mediated by electrostatic interactions and hydrogen bonding with DPPH. This study provides theoretical support for valorizing walnut processing by-products and advances the development of novel metal-chelated peptide antioxidants, with particular implications for functional foods and nutraceuticals.

This study evaluated the effects of three freezing methods (traditional refrigerator freezing, RF, spiral tunnel freezing, SF, and liquid nitrogen immersion freezing, LF) on the flavor profile of shredded pork with green pepper dishes, using fresh samples as controls. Flavor analysis was performed using an electronic nose (E-nose) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Multivariate statistical approaches including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and odor activity value (OAV) calculations were employed to characterize key flavor compounds. The E-nose results showed that the W1W sensor, which detected sulfur compounds, exhibited the strongest response, indicating a high concentration of sulfur-containing volatiles. GC-MS analysis identified 81 volatile compounds, with hexanal and camphene levels increasing significantly after freezing, while benzaldehyde and β-bisabolene decreased significantly (P<0.05). Through OAV and OPLS-DA analyses, 27 flavor-active compounds and 35 treatment-discriminatory volatiles were identified. Ten key compounds with both OAV>1 and variable importance in projection (VIP) >1 were determined to be critical for flavor, including benzaldehyde (almond-like) and 2,5-dimethylpyrazine (meaty and green pepper-like notes). Notably, RF treatment led to accumulation of off-flavor compounds like hexadecane and (Z)-2-decenal, while SF and LF treatments better preserved the fresh-like flavor profile. This study identifies the key flavor compounds in shredded pork with green pepper dishes and provides practical insights for maintaining flavor quality in preprepared foods through optimized freezing processes.

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%.

To investigate the influence of lemongrass extract on the fishy odor of Yellow River carp, this study focused on the fishy smell value and thiobarbituric acid (TBA) and sensory score as evaluation indicators to optimize the deodorization process. Using the electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) technology, combined with orthogonal partial least squares discriminant analysis, the volatile components before and after deodorization were analyzed. The results showed that under the conditions of LE concentration of 1.5%, material-liquid ratio of 1:5 (g:mL), and soaking time of 46 min, the fishy degree value and TBA value were the lowest, which were 1.248 points and 0.264 mg MDA/kg respectively. Electronic nose analysis showed that LE treatment had an inhibitory effect on fishy substances containing sulfur, alcohol, aldehydes and ketones. A total of 42 volatile flavor substances were identified by GC-IMS. Among them, the content of aldehyde compounds was the highest before deodorization, and it was significantly reduced by 76.62% after deodorization treatment. By using the relative odor activity value and the variable projection importance factor, the characteristic compounds of carp before deodorization were screened out as valeraldehyde, butyraldehyde, heptanaldehyde, propionaldehyde, 1-hexaldehyde-M, and 1-hexaldehyde-D. After deodorization treatment, the main characteristic aroma compounds were acetone and ethyl acetate, which could bring pleasant fruity and floral flavors to the fish body. In conclusion, lemongrass extract can effectively reduce the characteristic fishy smell of Yellow River carp and improve its overall flavor quality, providing a certain theoretical basis for its industrial application in aquatic product processing in the future.

Tomato grey mould, caused by Botrytis cinerea, is a severely damaging global disease. This study isolated a strain of antagonistic bacteria with strong inhibitory effects against the important plant pathogen Botrytis cinerea from healthy branches and leaves of Camellia sinensis in Yunnan's Gaoligong Mountain. The morphological and molecular biological identification results indicated that the antagonistic strain was Bacillus subtilis, which was designated as DB2203A. The fermentation conditions of strain DB2203A were optimized through single-factor and orthogonal experiments, and the antibacterial activity of the fermentation broth was determined along with a preliminary exploration of the antibacterial substances under these conditions. This study isolated and screened seven strains with strong antagonistic effects against pathogenic fungi from leaf and branch tissues. Among them, strain DB2203A exhibited the most significant inhibitory effect against B. cinerea, with its sterile fermentation broth achieving an inhibition rate of 74.77% against the pathogen. The optimal medium for the strain DB2203A was LB medium, with the best fermentation conditions being an inoculation volume of 6%, a filling volume of 50%, an initial pH of 7.0, and a fermentation time of 72 h. The research results also showed that the antifungal activity of the 40 times diluted fermentation broth against B. cinerea was 59.25%. Moreover, the lipopeptide substances in the fermentation broth could inhibit the growth of the mycelium of B. cinerea. The strain B. subtilis DB2203A and its lipopeptide metabolites exhibit promising potential for the green control of tomato gray mold, providing a theoretical foundation and microbial resources for the development of microbial products.

To investigate the changes in nutritional characteristics of Amanita caesarea under different drying treatments, in this study, we used fresh A. caesarea as raw material and subjected them to three drying methods: vacuum freeze drying, hot air drying, and natural sun drying. The 10 kinds of minerals, 18 kinds of amino acids, volatile substances, fatty acids, crude protein, total sugar, crude fat, crude fiber, ash and riboflavin in Amanita caesarea after different drying treatments were analyzed by atomic absorption spectrophotometry, high performance liquid chromatography, gas chromatography-mass spectrometry, gas chromatography, Coomassie brilliant blue method, phenol-sulfuric acid method, Soxhlet extraction method, acid-base hydrolysis method of fiber analyzer, determination method of total ash in food and fluorescence spectrophotometry. The results showed that vacuum freeze drying yielded the highest levels of crude protein, total sugar, and riboflavin, different drying methods had a significant impact on riboflavin content, while their effects on crude fat, crude fiber, and ash were relatively small. The mineral calcium (Ca) content was highest in hot air drying, whereas iron (Fe), sodium (Na), magnesium (Mg), zinc (Zn), and manganese (Mn) were highest in vacuum freeze drying. The total amino acid content, amino acid score, and essential amino acid index were ranked as follows: vacuum freeze drying>natural sun drying>hot air drying. The number of volatile compounds was highest in vacuum freeze drying, followed by natural sun drying and hot air drying. The types and contents of fatty acids were vacuum freeze drying>natural sun drying>hot air drying. Based on the above three drying methods, it could be seen that vacuum freeze drying had the best retention effect on the types and contents of nutritional in A. caesarea, followed by natural sun drying and hot air drying. Therefore, vacuum freeze drying was more suitable for drying A. caesarea. This study provides a theoretical basis for more scientific and rational drying of A. caesarea and other edible fungi by investigating the retention basic nutrients and volatile substances under three different drying treatments.

This study aimed to investigate the effects of different heat treatment methods (atmospheric pressure cooking, high-pressure cooking, atmospheric pressure steaming, high-pressure steaming, and microwave heating) and time (2 to 10 minutes) on the quality of Antarctic krill. The results showed that under the same heating time, the heat treatment loss rate of atmospheric pressure steaming was the lowest, and it was significantly lower than the other four methods within 6 minutes (P<0.05). Microwave heating performed best in terms of crude protein, crude fat, astaxanthin content, L^*, b^* values, and sensory scores, while atmospheric pressure cooking had the highest a^* value. As the heating time increased, the heat treatment loss rate of all five methods rose, and the differences were significant within 6 minutes (P<0.05), the contents of crude protein and crude fat decreased, and there was no significant difference within 6 minutes and 8 minutes or more (P>0.05), but the difference between 6 and 8 minutes was significant (P<0.05), the astaxanthin content and sensory scores first increased and then decreased, reaching the highest at 6 minutes, and then significantly decreased after 6 minutes (P<0.05), L^* and b^* values increased, while a^* value decreased, and the color differences were significant between 6 and 8 minutes (P<0.05). Through a comprehensive analysis of the overall impact of heat treatment methods and time on various quality indicators of krill, it was concluded that microwave heating was preferred within 2 to 6 minutes, followed by high-pressure steaming; both microwave heating and high-pressure steaming were optimal within 6 to 8 minutes; and microwave heating and atmospheric pressure steaming performed better at 8 minutes or more. This study provides a theoretical basis for the processing of Antarctic krill, which is helpful for optimizing the processing flow, improving product quality, and promoting industrial development.

To investigate the impact of compound microbial fermentation on Gastrodia elata quality (fermented liquid), providing a theoretical foundation for its industrial deep processing. Gastrodia elata was fermented using a compound microbial consortium (Lactobacillus plantarum, Acetobacter pasteurianus, and Wickerhamomyces anomalus, FJ group), with unfermented (CK) and enzymatically hydrolyzed (MJ) groups as controls. Physicochemical properties (total acidity, pH, etc.) were assessed. HPLC analyzed gastrodin, p-hydroxybenzyl alcohol, determined total phenols, and total flavonoids, evaluated their antioxidant and hypoglycemic activities. Volatile compounds and differential metabolites were identified using SPME-GC-MS. Sensory evaluation assessed overall quality and flavor. The results showed that compared to CK, FJ significantly increased total acidity (2.6-fold), decreased pH, and elevated the content of crude polysaccharides (247.65±16.10 mg/g) and ethanol (0.54%vol±0.02%vol). MJ showed minimal physicochemical changes except in polysaccharides. HPLC revealed that microbial fermentation enhanced the production of bioactive compounds (gastrodin, p-hydroxybenzyl alcohol), significantly increased total phenols (promoted 29.45% vs. CK), total flavonoids (promoted 44.08% vs. CK), antioxidant activity, and hypoglycemic activity (FJ>MJ>CK). SPME-GC-MS identified increased alcohols, acids, and esters in FJ, with characteristic differential metabolites including 3-penten-2-one, isoamyl alcohol, phenethyl alcohol, and ethyl acetate. Sensory evaluation confirmed improved quality, imparting distinct alcoholic and sweet notes. These results provide that compound microbial fermentation effectively enhances the bioactive components, functional properties, and sensory quality of Gastrodia elata, offering valuable insights for developing functional foods and advancing its industrial processing.