To develop a functional walnut meal protein-polysaccharide complex for improving the resource utilization of walnut meal protein and expanding its applications, this study focused on the modification of walnut meal protein via ultrasound-assisted wet glycosylation. And the walnut meal and black fungus polysaccharid were used as raw material, the effects of key process parameters—including ultrasound power, pH, ultrasound duration, and the mass ratio of walnut meal protein to black fungus polysaccharide—on the grafting degree and browning level of walnut meal protein were first investigated, response surface methodology (RSM) was then employed to optimize the preparation process and determine the optimal conditions. Subsequently, the functional properties of the modified walnut meal protein were systematically determined. The results showed that under the optimal conditions—mass ratio of walnut meal protein to black fungus polysaccharide of 1:2, reaction temperature of 80 ℃, pH of 9.60, ultrasound power of 295 W, and ultrasound time of 9.6 min—the grafting degree reached 48.60%, which was in close agreement with the predicted value. Polyacrylamide gel electrophoresis (PAGE) analysis confirmed the successful preparation of walnut meal protein glycosylation products via ultrasound-assisted wet Maillard reaction. Scanning electron microscopy (SEM) observations revealed that the modified walnut meal protein exhibited a reduced particle size and a spherical micro-particle morphology. Functional property assays showed that the solubility, water-holding capacity, and emulsifying activity of the ultrasound-assisted wet glycosylation-modified walnut meal protein were 1.61-fold, 2.25-fold, and 1.62-fold those of the unmodified protein, respectively. Compared with the wet glycosylation-modified counterpart, the ultrasound-assisted modified protein displayed 1.12-fold higher solubility, 1.65-fold higher water-holding capacity, and slightly improved emulsifying stability (P<0.05). This study provides a theoretical and technical reference for improving the resource utilization of walnut meal protein and broadening its industrial applications.

To develop an oleogel system based on black soybean oil bodies (BOBs) and explore its potential as a substitute for solid fats, BOB-based oleogels were constructed using the emulsion-templated method. Hot-air drying was employed as the drying method to replace freeze-drying, and two different preparation methods were developed. Specifically, BOBs were pre-mixed with soybean oil and then dried, with the obtained oleogels defined as pre-mixed oleogels. In contrast, BOBs were dried first and subsequently mixed with soybean oil, and the resulting oleogels were defined as post-mixed oleogels. The effects of preparation methods and the ratio of BOBs to oil (BOBs:soybean oil=1:0, 3:1, 5:1, 10:1, 15:1, 20:1) on oleogel properties were systematically evaluated, along with their performance as margarine substitutes in cookie applications. The results indicated that pre-mixed oleogels exhibited superior oil-binding capacity (99.1%) and oxidative stability compared with post-mixed oleogels. Both methods for preparing oleogels exhibited excellent thixotropic recovery properties. However, due to the limited gel network structure, the oil binding capacity and hardness of oleogels decreased with increasing soybean oil content. At the same oil ratio, pre-mixed oleogels exhibited higher hardness than the post-mixed oleogels. In baking applications, this affected dough texture, resulting in products with an overly hard mouthfeel. Post-mixed oleogels (BOBs:soybean oil=10:1) with hardness close to that of margarine were selected as margarine substitutes for cookie production. The results of the cookie characterization demonstrated that the incorporation of oleogels effectively slowed down the increase in moisture content during storage and enhanced crispness. At substitution ratios of 25% and 50%, there were no significant differences (P>0.05) in color, flavor, or overall acceptability between the product and the margarine cookies. This indicates that BOB-based oleogels can partially replace margarine in cookie applications.

To assess the impact of apple wood, pear wood, peach wood, and cherry wood on the volatile flavor compounds, polycyclic aromatic hydrocarbons (PAHs), and sensory attributes of traditional Xinjiang smoked horsemeat sausages, a comprehensive analysis was conducted using gas chromatography-mass spectrometry (GC-MS) to quantify indicators such as volatile flavor compounds, color, and PAHs content. The findings revealed that smoked samples exhibited decreased pH and L^* values, along with increased a^* and b^* values, compared to the control samples (P<0.05), the color of smoked cherry wood samples was redder and brighter, and there was no significant difference in water content among samples (P>0.05). Smoking elevated PAHs content, notably phenanthrene and fluorene (P<0.05). The analysis identified 75 volatile aromatic components in various smoked horse sausage samples, predominantly phenols, terpenes, aldehydes, and ethers. Partial least squares discriminant analysis (PLS-DA) and variable importance in projection (VIP) highlighted substantial differences in volatile aroma components among smoked horsemeat sausages. Specifically, 19 compounds with VIP values exceeding 1, notably guaiacol, 4-methylguaiacol, acetophenone, and 5-methylfurfural, were identified as distinct volatile aroma components (VIP>1, P<0.05), acetophenone and 4-methylguaiacol contents of apple wood smoked samples were the highest, giving samples unique woody aroma and smoke fragrance. Sensory evaluation favored the PG and YT samples for superior sensory quality and acceptability. In summary, apple wood has emerged as a more favorable smoking material for horsemeat sausages, although enhancements in processing techniques are warranted to mitigate the PAHs content. This study lays a foundation for enhancing the caliber of smoked horsemeat sausages.

Three types of superfine Pueraria thomsonii whole powder (designated SGP-1, SGP-2, and SGP-3) were prepared using a dry impact superfine grinder and compared with the Pueraria thomsonii whole powder prepared by a hammer cyclone mill (designated P-120) and the refined kudzu starch obtained by water extraction (designated KS). The effects of superfine grinding on the physicochemical properties, sensory quality, functional components, and antioxidant activity of the whole powder were systematically investigated. Results showed that SGP-2 and SGP-3 achieved particle size D90 values of 19.60 μm and 19.16 μm, respectively, both meeting the criteria for superfine powders (<20 μm). Compared with KS, SGP-3 exhibited increases of 317.66 mg/kg in total flavonoid content, 0.12 g/g in water-holding capacity, 0.11 g/g in oil-holding capacity, 0.97 mL/g in swelling power, 44.26% in DPPH free radical scavenging activity, and 0.74 in total reducing power. Relative to P-120, SGP-3 showed increases of 17.5 points in overall sensory score, 3.17 in whiteness, and 21.68% in pasting transparency. However, the final viscosity of SGP-3 decreased by 288 mPa·s and 2097.33 mPa·s compared to P-120 and KS, respectively. Analyses such as scanning electron microscopy (SEM) indicated that the enhanced quality of the superfine powder was largely attributable to its finer and more uniform particle size. However, the intensification of starch damage and the destruction of crystalline structure during the ultrafine grinding process could also lead to a decrease in its final viscosity. In conclusion, Pueraria thomsonii whole powder exhibits superior functional properties compared to kudzu starch, and superfine grinding can effectively improve its edible quality.

To explore how particle size affects the physicochemical and in vitro digestion properties of Dejiang Gastrodia elata powder, this study ultrafinely ground the material into four fractions (50, 100, 200, and 300 mesh). Their microstructure, physicochemical properties, antioxidant activity, and in vitro digestion were examined, and principal component analysis (PCA) was used to identify the optimal grind size. The results showed that the grinding treatment mainly modified the physical morphology of Dejiang G.elata powder, while its molecular structure unchanged. The angle of repose and slip angle of the powder increased with decreasing particle size, whereas the bulk density, water-holding capacity, and oil-holding capacity decreased. The 200-mesh powder exhibited significantly higher soluble sugar content (13.43%) than the other particle sizes (P<0.05). Although no significant differences in polyphenol content were observed across particle sizes (P>0.05), the 50-mesh powder showed notably higher flavonoid (4.51%) and vitamin C (4.50 mg/100 g) contents (P<0.05), and the 100-mesh powder showed notably higher antioxidant capacity (P<0.05). During in vitro simulated gastrointestinal digestion, the 200-mesh powder exhibited significantly higher soluble sugar release, whereas the 300-mesh powder showed greater polyphenol release than the other particle sizes (P<0.05). PCA identified 50-mesh as the optimal particle size for Dejiang G. elata powder. Collectively, quality differs by particle size,with 50-mesh powder showing the best overall properties, which provided a reference basis for further in-depth research on G. elata powder.

Mulberry leaves are a rich source of high-quality protein and possess the potential to yield bioactive peptides. This study identified novel α-glucosidase inhibitory peptides from mulberry leaf proteolytic products based on peptidomics identification and the structure-activity relationships of active peptides. Through molecular docking and network pharmacology predictions, the anti-diabetic mechanisms of these novel α-glucosidase inhibitory peptides were elucidated. The results indicated that two novel α-glucosidase inhibitory peptides were identified: ANSTGSRL (IC₅₀=0.314 mg/mL) and LAKLLHSK (IC₅₀=0.183 mg/mL). LAKLLHSK exhibited a higher content of β-sheet structure and a lower content of α-helix and random coil structures compared to ANSTGSRL. The gastrointestinal digestion process enhanced the release of α-glucosidase inhibitory activity for both peptides, achieving over 85% enzyme inhibition. Molecular docking analysis revealed that the two peptides tightly bound to the active residue sites of α-glucosidase (Val335, Val334, Pro230 and Gly228), primarily through multiple hydrogen bonds and hydrophobic interactions, thereby exerting their α-glucosidase inhibitory activity. Network pharmacology predictions indicated that two peptides, ANSTGSRL and LAKLLHSK, could interact with over ten key targets, including MAPK1, CASP3, STAT1, ERBB2 and AKT3. KEGG pathway enrichment analysis revealed that the anti-diabetic pathway associated with these peptides involves multiple complex signaling pathways, including the TNF, cAMP, PI3K-Akt, and MAPK pathways, as well as insulin resistance. In conclusion, the novel mulberry leaf peptides ANSTGSRL and LAKLLHSK exhibited strong α-glucosidase inhibitory activity and potential glucose regulation effects. This study could provide a theoretical reference for the high-value utilization of mulberry leaf protein resources.

In this study, Pickering emulsions (PEs) loaded with Mosla chinensis essential oil (EO) were prepared via the nanoprecipitation method using different mass ratios of cellulose nanocrystals (CNCs) and corn starch (CS). The aim was to construct CNC/CS nanocomposite particles, which regulate interfacial properties and enhance the stability and functionality of the Pickering emulsions. First, CNC/CS nanocomposite particles with different mass ratios were prepared and characterized in terms of their structural properties, surface characteristics, thermal stability, rigidity and morphology. Subsequently, the emulsions stabilized by CNC/CS nanocomposite particles were evaluated for droplet size, Zeta potential, microstructure, stability, rheological behavior, and both in vitro and simulated gastrointestinal release profiles. The results showed that the incorporation of CNC reduced the particle size of CS from 3682.67 nm to a range of 178.77~441.33 nm, while the absolute value of the Zeta potential increased from 7.62 mV to 20.17~45.87 mV, thereby improving dispersion stability. Additionally, CNC improved the interfacial wettability of the composite particles, with contact angles adjusted to between 74.6° and 97.3°, and enhanced their mechanical properties. The emulsions stabilized by CNC/CS nanocomposite particles exhibited excellent physical stability and shear-thinning rheological behavior via a dual stabilization mechanism of interfacial film formation and three-dimensional particle network structure. In vitro release experiments demonstrated that CNC/CS-PE exhibited a slow release of EO, with the release kinetics fitting the Peppas diffusion model. Simulated gastrointestinal digestion results indicated that CNC/CS nanocomposite particles effectively improved the stability of the emulsion and the bioavailability of active components under gastrointestinal conditions. This study provides novel insights and technical support for designing natural polymer-based nanocomposite particles to prepare highly stable and functional emulsions, with promising potential for practical applications.

This study aimed to investigate the effects of static magnetic fields (MF) with different magnetic flux densities on the cleaning efficacy and quality of Pelophylax nigromaculatus meat during assisted washing. Using ice-water immersion as the control group, experimental groups were treated with MF-assisted ice-water immersion at magnetic flux densities of 10, 20, 30, 40, and 50 mT. Parameters including moisture content, color values, pH, texture profile, centrifugal loss, fat content, protein content, muscle myoglobin content, total viable count (TVC), coliform bacteria, and water distribution were analyzed. Results indicated that the 30 mT MF treatment yielded optimal comprehensive effects. Regarding cleaning efficiency, blood removal efficiency significantly improved with increasing magnetic field intensity. The 30 mT group showed a 40.9% reduction in redness (a^* value) compared to pre-washing levels, significantly surpassing the control group (11.0% reduction) and low-intensity groups (e.g., 36.0% reduction for 10 mT). However, the 50 mT group exhibited reduced efficiency (36.8% a^* value reduction). For quality attributes, the 30 mT group demonstrated a centrifugal loss of 10.85%, representing a 36.85% reduction compared to the control group (17.18%, P<0.05), and was significantly lower than the 50 mT group (18.47%). Its textural properties were optimal (hardness: 56.21 gf, elasticity: 0.63), being 1.22-fold and 1.28-fold higher than the control, respectively. In microbial safety, no group completely eliminated coliforms. For sensory evaluation, the 30 mT group achieved the highest total score (42.8 points), significantly exceeding both the control (30.8 points) and 50 mT groups (35.0 points). These findings demonstrate that 30 mT MF-assisted washing simultaneously addresses three limitations of traditional ice-water immersion—low blood removal efficiency, texture deterioration, and weak microbial control—providing an optimized process for efficient cleaning and quality enhancement of Pelophylax nigromaculatus meat.

This work aimed to evaluate the impact of oat β-glucan addition (1%, 2%, 3%, 4%, and 5%) on the hydration behavior and technological characteristics of waxy rice flour, with the goal of providing a scientific foundation for enhancing the quality and functional properties of waxy rice flour-based products. The results demonstrated that as the β-glucan addition level increasing, the average particle size of rice flour-β-glucan composite decreased from 58.86 μm to 53.17 μm. Nevertheless, the repose and sliding angle of the composite significantly increased (P<0.05), which implied reduced flowability. The water absorption capacity and solubility increased from 14.3% and 7.63% to 16.6% and 15.38%, respectively. In contrast, the swelling power slightly decreased, and the contact angle was reduced, suggesting enhanced hydrophilicity and significantly improved hydration capacity of the composite system. Meanwhile, the onset temperature of waxy rice flour increased from 70.7 ℃ to 73.8 ℃, and the peak viscosity decreased from 695.6 mPa·s to 433.6 mPa·s, indicating an enhancement in its thermal stability. In addition, the addition of β-glucan led to a reduction in the consistency coefficient and storage modulus of the composite gel, while the flow behavior index increased, suggesting weakened elasticity and structural stability of gel network. In conclusion, oat β-glucan can enhance the hydration capacity of waxy rice flour and thereby improve its processing properties, thus promoting its development and application in the field of functional foods.

Starch retrogradation is a major cause of quality deterioration and shortened shelf life in starch-based foods during storage. This study investigated the effects and mechanisms of soluble soybean polysaccharides (SSPS) with different molecular weights on the retrogradation behavior of potato starch during storage. The changes of gel hardness, water distribution, retrogradation degree, retrogradation kinetics, crystalline structure, and short-range ordered structure during storage were analyzed to understand the impact of different molecular weight SSPS on starch retrogradation. The results showed the addition of three SSPS with different molecular weights significantly reduced the hardness, crystallinity, short-range order, and retrogradation degree of starch gels, and decreased the water migration, and all three SSPS could inhibit the retrogradation of starch gels during storage (P<0.05). Notably, L-SSPS had the strongest ability to inhibit starch retrogradation. L-SSPS inhibited the retrogradation of potato starch gels mainly because L-SSPS had a small molecular weight and short molecular chains, and contained more hydroxyl groups. This allowed it to compete more effectively with starch for water molecules, thereby inhibiting the recrystallization of amylose and amylopectin and retarding the retrogradation process of starch gels. Avrami kinetic analysis revealed that the addition of SSPS reduced the crystallization rate constant k of the starch gel and prolonged the half-retrogradation time t_1/2. It provides a scientific basis for the SSPS molecular weight on starch retrogradation behavior, providing theoretical guidance for improving the quality of starch-based foods and extending their shelf life.