中国科技论文在线

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2017年03月10日

杨宏顺， Liu Q， Wu J， Lim ZY， Aggarwal A， Yang H*， Wang S.

LWT - Food Science and Technology，2017，79（-）：428-436

2017年01月24日

Electrolysed water (EW) is an activated liquid with a high oxidation-reduction potential. EW causes oxidative damage to pathogenic microorganisms and as a result, may have utility in the food industry. The molecular mechanism of EW's action is not understood. In this study, we exposed Escherichia coli ATCC 25922 to a sub-lethal concentration of EW and examined structural and metabolic changes. Atomic force microscopy revealed that EW caused damage to E. coli membranes. To understand the metabolic responses to EW perturbations in of E. coli, multivariate data analysis of NMR spectroscopy demonstrated that EW significantly influenced the metabolic state. This included reducing nucleotide and amino acid biosynthesis, suppressing energy-associated metabolism, altering osmotic adjustment, and promoting fatty acid metabolism. The results enrich our understanding of E. coli metabolic changes caused by EW perturbation and support the effectiveness of the NMR metabolomics as a valuable tool to analyse and evaluate such a complex biological system.

关键词：电解水，大肠杆菌，氧化应激，核磁共振，原子力显微镜;Electrolysed water， Escherichia coli, Oxidative stress, NMR, Atomic force microscopy

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2017年01月04日

【期刊论文】壳聚糖和氯化钙作用形成稳定的碳酸钙-可溶果胶纳米结构，从而延长鲜切蜜瓜保质期

杨宏顺， Jia Xin Chong ， Shaojuan Lai ， Hongshun Yang

Food Control，2015，53（-）：195-205

2015年03月03日

摘要

Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterioration of postharvest fresh-cut honeydew melon at 7 C were investigated. Treatments of all these three delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective, leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more than 0.5 log CFU/g inhibition on mesophilic and psychrotropic growths on day 13 of storage as compared to control group. In addition, these treatments also inhibited degradation of pectin chains. Nanostructural analysis of fruit pectin via atomic force microscopy (AFM) indicated that firmness was closely related to the nanostructure of sodium carbonate-soluble pectin (SSP). Short and narrow SSP chains were observed more in samples with less firmness. We conclude that edible coating of chitosan combined with calcium chloride treatment synergistically extends the shelf-life of fresh-cut honeydew melon by maintaining the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan groups.

关键词：可食用包覆涂层，原子力显微镜（ATM），壳聚糖，氯化钙，甜瓜，果胶;Edible coating， Atomic force microscopy (AFM)， Chitosan， Calcium chloride， Melon， Pectin

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2016年12月21日

【期刊论文】鱼胶结合和壳聚糖可以有效抑制金昌鱼片在冷藏过程中肌原纤维的降解。

杨宏顺， Xiao Feng， Nidhi Bansal， Hongshun Yang

Food Chemistry，2016，200（-）：283-292

2016年01月11日

摘要

Coating of gelatin and chitosan can improve fish fillet’s quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 lm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 lm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall,the chitosan with 7.2% gelatin coating had the best effect on preserving fillet’s quality during storage.The coating may exert its protective effect via inhibiting myofibril degradation within fillet.

关键词：可食包衣，明胶，壳聚糖，基质辅助激光解析电离，飞行时间质谱，原子力显微镜，肌原纤维，肌球蛋白轻链，肌红蛋白;Edible coating， Gelatin， Chitosan， Matrix assisted laser desorption ionisation， time of flight mass spectrometry (MALDITOF-MS， Atomic force microscopy (AFM)， Myofibril， Myosin light chain， Myoglobin

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2016年12月21日

【期刊论文】米糠蜡涂层对圣女果物理化学性质和果胶结构的影响

杨宏顺， Lifen Zhang， Fusheng Chen， Penglong Zhang， Shaojuan Lai ， Hongshun Yang

Food Bioprocess Technol，2017，10（-）：349-357

2017年01月20日

摘要

The effects of rice bran wax coating on the physicochemical properties such as firmness, weight loss, titratable acidity (TA) and soluble solid content (SSC) of cherry tomatoes were studied during cold storage. The chemical and nanostructure properties of chelate-soluble pectin (CSP) were also investigated by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM). The results indicated that there was no significant difference of firmness between control (2.48 N) and waxed (2.87 N) fruits at the end of storage (20 days), while the weight loss of waxed fruits (13.54%) was lower than that of control fruits (16.02%). And the degree of esterification (DE) of both fruits decreased after cold storage by FTIR. The structural analysis by atomic force microscopy (AFM) indicated that rice bran wax coating inhibited the degradation of CSP. The CSP molecular widths ranged from 15 to 250 nm, and the vertical heights varied from 0.2 to 2.0 nm. Greater frequency (Fq) of large width and length CSP was found in waxed fruits than in control fruits. The results suggest that rice bran wax coating was an effective way to preserve fresh fruits.

关键词：米糠蜡，水果涂层，螯合可溶果胶，圣女果，可食用涂层外衣，原子力显微镜，纳米结构;Rice bran wax， Fruit coating， Chelate-soluble pectin， Cherry tomato ， Edible coating ， Atomic force microscopy， Nanostructure

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2016年12月09日

【期刊论文】添加明胶提高煮鱼圆中营养保持、质地和传质但不影响纳米结构

杨宏顺， Xiao Feng， Caili Fu， Hongshun Yang

LWT-Food Science and Technology，-0001，（）：

摘要

暂无

关键词：模型，明胶，纤维蛋白，鱼圆，原子力显微镜

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2017年05月02日

【期刊论文】酸性电解水温热处理对有机西兰花清洗消毒

杨宏顺， Qin Liu ， Chih Shen Cedric Tan ， Hongshun Yang ， *， Shifei Wang

LWT - Food Science and Technology，2017，79（-）：594-600

2017年09月27日

摘要

本文评估了低浓度电解水（LcEW)）（4 mg/L 游离有效氯）温热处理清洗消毒技术，对有机西兰花安全和质量的影响。发现LcEW在50 oC温热处理情况下，对微生物及病原菌的杀灭能力最强。处理后的西兰花，抗氧化物含量、总酚水平以及铁离子还原力都维持不变，但是和未经过消毒处理的样品对比，氧自由基吸收能力升高。此外，温热处理提升了西兰花坚实度，这与果胶结构的改变相关。结果显示，温热处理引发了果胶链的拟定向和自发聚合。本研究显示，LcEW的温热处理能够在保证新鲜有机西兰花质量不打折扣的前提下，有效的减少微生物总数。

关键词：消毒清洁，果胶，原子力显微镜，抗氧化活性，有机食品;Sanitisation， Pectin, Atomic force microscopy, Antioxidant activity, Organic food

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2017年03月10日

【期刊论文】真空浸渍结合乳酸钙处理对巨峰葡萄坚实度多糖形态的影响。

杨宏顺， Mao J， Zhang L， Chen F*， Lai S， Yang B， Yang H*

Food and Bioprocess Technology，-0001，（）：

摘要

暂无

关键词：真空浸渍，葡萄，坚实度，钙，果胶，纳米结构，原子力显微镜

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2017年01月04日

【期刊论文】盐和糖的添加对鱼明胶物理化学性质和纳米结构的影响

杨宏顺， Li Cheng Sow ， Hongshun Yang

Food Hydrocolloids，-0001，（）：

摘要

暂无

关键词：鱼明胶，氯化钠，蔗糖，原子力显微镜，纳米结构，傅立叶变换红外光谱

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2017年05月02日

【期刊论文】采用豌豆蛋白研发一种适合蛋奶素食主义者使用的无蛋蛋糕

杨宏顺， Muyang Lin ， Siang Hong Tay ， Hongshun Yang， *， Bao Yang ， Hongliang Li

Food Hydrocolloids，2017，69（-）：440-449

2017年10月03日

摘要

Cakes are important confectionery and are enjoyed socially within groups. Eggs are important components of cakes, providing emulsification, flavour, colour, and many other properties. However, because of various health concerns and religious beliefs, some consumers cannot enjoy traditional cakes made with eggs. In the current study, isolated pea protein (PPI), xanthan gum (XN), and emulsifier mixtures were investigated to prepare eggless cakes and their roles were determined. The physicochemical properties of the batter and final cake products, the microstructure of the final cakes, and structural properties of starches and glutens at the meso-scale were characterised. The eggless cake recipe containing PPI, 0.1% XN and 1% soy lecithin (SL) was found to be close to the control traditional cakes in terms of specific gravity (1.01 vs. 1.03), crumb colour (a* at 0.09 vs. 0.04), and crumb pore properties (average pore area both 0.20 mm2). Cakes with formulation R4 were most similar to the control cakes with respect to the 1047/1022 relative intensity of the IR spectra of starches (both 0.55) and the nanostructures of glutenins. Therefore, formulation PPIþ0.1% XNþ 1% SL was considered as a potential candidate recipe for substituting eggs in cakes.

关键词：蛋糕，豌豆蛋白，黄原胶，乳化剂，傅里叶变换红外光谱，原子力显微镜;Cake， Pea protein， Xanthan gum， Emulsifier， Fourier transform infrared spectroscopy (FTIR)， Atomic force microscopy (AFM)

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2017年05月02日

【期刊论文】大豆分离蛋白和多糖替代鸡蛋，制作适合素食主义者的金黄蛋糕

杨宏顺， Lin M， Tay SH， Yang H*， Yang B， Li H.

Food Chemistry，2017，229（-）：663-673

2017年09月27日

摘要

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08 cm3/g, 0.95 vs. 1.03, 319.8 vs. 376.1 g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100–200 nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes.

关键词：无蛋蛋糕，大豆分离蛋白；乳化剂；面糊；傅里叶变换红外光谱；原子力显微镜；原料替换；淀粉;eggless cakes; soybean protein isolate; emulsifier; batter; Fourier transform infrared spectroscopy (FTIR); atomic force microscopy (AFM); Ingredient substitution; starch