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学者姓名：蔡茜茜
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Abstract ：
为改善鱼糜凝胶特性，在鲢鱼鱼糜中添加质量分数为2%~10%的海带全粉（Laminaria japonica powder，LJP）制备鱼糜凝胶。分析LJP添加量对鱼糜凝胶的凝胶强度、质构、持水性、流变特性、化学作用力、肌原纤维蛋白（Myofibrillar protein，MP）二级结构、色泽及微观结构的影响。探究LJP改善鱼糜凝胶品质的内在原因。结果表明，LJP的添加显著提高了鱼糜凝胶的凝胶强度、硬度及持水性，随LJP添加量的增加，这三项指标呈先升高再降低趋势，并在添加量8%时达到最大值，而添加量10%时三项指标则显著下降；LJP对鱼糜溶胶的粘度、稳定性和储能模量（G'）也有显著的提升作用，能够促进弹性凝胶的形成，但添加量过高（10%）则对弹性凝胶具有一定的负面作用。LJP中所富含的多糖在鱼糜中可以与MP形成多糖-MP相互作用，使鱼糜凝胶中氢键和离子键作用力显著增加、MP二级结构向β-折叠转变，从而形成网络孔径小、结构更加致密的鱼糜凝胶。结论：适宜的LJP添加量（6%～8%）可以通过影响鱼糜凝胶特性、凝胶化学作用力及MP二级结构改善鱼糜凝胶品质。
Keyword ：
分子作用力 分子作用力 流变特性 流变特性 海带全粉 海带全粉 蛋白结构 蛋白结构 鱼糜 鱼糜
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| GB/T 7714 | 周凤超 , 江文婷 , 田韩 et al. 海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响 [J]. | 食品工业科技 , 2025 , 46 (4) : 1-9 . |
| MLA | 周凤超 et al. "海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响" . | 食品工业科技 46 . 4 (2025) : 1-9 . |
| APA | 周凤超 , 江文婷 , 田韩 , 罗维 , 张晓兰 , 王佳祯 et al. 海带全粉对鲢鱼糜凝胶理化、流变特性及蛋白结构的影响 . | 食品工业科技 , 2025 , 46 (4) , 1-9 . |
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This study aims to explore the cryoprotective mechanisms of food-derived hydrolyzed peptides and develop novel cryoprotectants to enhance the quality of frozen foods. Evynnis japonica scale antifreeze peptides (Ej-AFP) were prepared using enzymatic hydrolysis, which had a 4-fold increase in protection efficiency for surimi compared to traditional cryoprotectants. Furthermore, Ej-AFP was able to control 63.60% of the ice crystals to sizes below 600 mu m2. Three antifreeze peptide sequences were purified by using ice-affinity techniques and peptidomics. These sequences demonstrated a 21.75% enhancement in antifreeze activity and an increase of 1 degrees C in thermal hysteresis activity compared to Ej-AFP. Molecular simulation-elucidated ice-binding surface interacts with ice crystals through hydrogen bonds, while the nonice-binding surface disrupts the orderly arrangement of water molecules. This results in a tightly structured hydration layer around the peptide, increasing the curvature of the ice crystal surface and thereby demonstrating significant antifreeze activity in controlling ice crystal growth.
Keyword ：
antifreeze mechanism antifreeze mechanism antifreezepeptides antifreezepeptides cryopreservation cryopreservation structure-activityrelationship structure-activityrelationship surimi surimi
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| GB/T 7714 | Jiang, Wenting , Yang, Fujia , Cai, Dongna et al. Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (4) : 2634-2644 . |
| MLA | Jiang, Wenting et al. "Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 73 . 4 (2025) : 2634-2644 . |
| APA | Jiang, Wenting , Yang, Fujia , Cai, Dongna , Du, Jia , Wu, Manman , Cai, Xixi et al. Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2025 , 73 (4) , 2634-2644 . |
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Abstract ：
本实验通过超声辅助酶解技术制备鸡皮蛋白抗冻肽(chicken skin antifreeze peptides,CsAFPs),研究CsAFPs对鸡肉糜稳定性的影响.结果表明,CsAFPs中85.88％为180～3 000 Da的短肽,其亲水性强,且表现出良好的热滞活性和重结晶抑制活性,能够使体系的冰晶含量降低(26.03±0.40)％,玻璃化转变温度提高7.3℃.CsAFPs与鸡肉糜风味协调一致,添加质量分数2％的CsAFPs能够显著提升鸡肉糜的持水力,同时保持色泽稳定,展现出应用潜力.经过4 次冻融循环后,添加2％CsAFPs的鸡肉糜凝胶保水能力、弹性、回复性的下降幅度均显著低于空白冻融组.多光谱技术分析表明CsAFPs能够防止蛋白质冷冻胁迫下的聚集变性,经过冻融循环后2％CsAFPs处理的肉糜中肌原纤维蛋白峰谷比值r比空白冻融组高.本研究有助于更好理解抗冻肽在冷冻肉糜中的保护机制,有望为肉糜提供一种有前景的低甜度、低热量的新型冷冻保护剂.
Keyword ：
冻融循环 冻融循环 品质保护 品质保护 抗冻多肽 抗冻多肽 肌原纤维蛋白 肌原纤维蛋白
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| GB/T 7714 | 蔡冬娜 , 都双 , 江文婷 et al. 鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控 [J]. | 食品科学 , 2025 , 46 (9) : 91-99 . |
| MLA | 蔡冬娜 et al. "鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控" . | 食品科学 46 . 9 (2025) : 91-99 . |
| APA | 蔡冬娜 , 都双 , 江文婷 , 卜帅 , 杨澳 , 汪少芸 et al. 鸡皮蛋白抗冻肽的冰晶抑制活性及对冻融鸡肉糜的品质调控 . | 食品科学 , 2025 , 46 (9) , 91-99 . |
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This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity, reducing the ice crystal content by (26.03 ± 0.40)% and raising the glass transition temperature by 7.3 ℃. The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2% CsAFPs enhanced the water-holding capacity of chicken mince without color change. After four freeze-thaw cycles, mince added with 2% CsAFPs showed less reductions in water-holding capacity, elasticity, and resilience than did the control group. Ultraviolet (UV) absorption and Fourier transform infrared spectroscopy (FTIR) indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress. After freeze-thaw cycles, the r value of myofibrillar protein in the mince with 2% added CsAFPs was higher than the control group without CsAFPs. This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products. © 2025 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Beef Beef Enzymatic hydrolysis Enzymatic hydrolysis Fourier transform infrared spectroscopy Fourier transform infrared spectroscopy Freezing Freezing Peptides Peptides Poultry Poultry Thawing Thawing
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| GB/T 7714 | Cai, Dongna , Du, Shuang , Jiang, Wenting et al. Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles [J]. | Food Science , 2025 , 46 (9) : 91-99 . |
| MLA | Cai, Dongna et al. "Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles" . | Food Science 46 . 9 (2025) : 91-99 . |
| APA | Cai, Dongna , Du, Shuang , Jiang, Wenting , Bu, Shuai , Yang, Ao , Wang, Shaoyun et al. Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles . | Food Science , 2025 , 46 (9) , 91-99 . |
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Fatigue is a common health issue in today's society worldwide. Finding anti-fatigue functional substances seems warranted to alleviate fatigue-related issues. The Lateolabrax japonicus peptides (LPH) obtained via enzymatic hydrolysis were identified being rich in Glu, Gly, and hydrophobic amino acids, which exhibited antioxidant properties. However, other biological functions of LPH have yet to be reported. This study main goal was to investigate the anti-fatigue effects of LPH via a fatigue mice model, and further to elucidate its underlying mechanism using in vivo assay. The results indicated that LPH exhibited strong antioxidant activity and stability in vitro. Meanwhile, LPH significantly extended the swimming time of mice, while also decreasing fatigue marker levels (LA, BUN, CK, and MDA) in serum concurrently by increased levels of antioxidant enzymes, blood glucose, and Na+-K+-ATPase. Histopathological examination revealed that LPH effectively improved tissue damage caused by fatigue. Mechanistically, LPH upregulated the gene and protein expression of Nrf2 and AMPK, indicating its regulatory role in Keap1/Nrf2 and AMPK/SIRT1/PGC-1 alpha/NRF1 signaling pathways. Furthermore, the study demonstrated that LPH could modulate the abundance and balance of fatigue-related gut microbiota (Butyricimonas, Helicobacter, Monoglobus, and Turicibacter). In summary, these findings indicated that LPH exerted its anti-fatigue effect by improving energy metabolism and reducing oxidative stress, suggesting its potential as a promising functional anti-fatigue nutraceutical in food industry.
Keyword ：
Anti -fatigue Anti -fatigue Antioxidant Antioxidant Gut microbiota Gut microbiota Lateolabrax japonicus Lateolabrax japonicus Oxidative stress Oxidative stress Peptides Peptides
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| GB/T 7714 | Li, Chen , Li, Lichan , Cheng, Jing et al. Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays [J]. | FOOD BIOSCIENCE , 2024 , 58 . |
| MLA | Li, Chen et al. "Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays" . | FOOD BIOSCIENCE 58 (2024) . |
| APA | Li, Chen , Li, Lichan , Cheng, Jing , Chen, Xu , Yuan, Yi , Farag, Mohamed A. et al. Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays . | FOOD BIOSCIENCE , 2024 , 58 . |
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Peptide self-assembly, due to its diverse supramolecular nanostructures, excellent biocompatibility, and bright application prospects, has received wide interest from researchers in the fields of biomedicine and green life technology and the food industry. Driven by thermodynamics and regulated by dynamics, peptides spontaneously assemble into supramolecular structures with different functional properties. According to the functional properties derived from peptide self-assembly, applications and development directions in foods can be found and explored. Therefore, in this review, the regulatory mechanism is elucidated from the perspective of self-assembly thermodynamics and dynamics, and the functional properties and application progress of peptide self-assembly in foods are summarized, with a view to more adaptive application scenarios of peptide self-assembly in the food industry.
Keyword ：
applicationin foods applicationin foods functional properties functional properties peptide peptide regulatory mechanism regulatory mechanism self-assembly self-assembly
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| GB/T 7714 | Chen, Huimin , Liu, Zhiyu , Li, Liheng et al. Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (11) : 5526-5541 . |
| MLA | Chen, Huimin et al. "Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 11 (2024) : 5526-5541 . |
| APA | Chen, Huimin , Liu, Zhiyu , Li, Liheng , Cai, Xixi , Xiang, Leiwen , Wang, Shaoyun . Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (11) , 5526-5541 . |
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Strategies aimed at defining, discovering, and developing alternatives to traditional antibiotics will underlie the development of sustainable agricultural systems. Among such strategies, antimicrobial peptides (AMPs) with broad-spectrum antimicrobial activity and multifaceted mechanisms of action are recognized as ideal alternatives in the post-antibiotic era. In particular, AMPs derived from microbes with active metabolisms that can adapt to a variety of extreme environments have long been sought after. Consequently, this review summarizes information on naturally occurring AMPs, including their biological activity, antimicrobial mechanisms, and the preparation of microbial-derived AMPs; it also outlines their applications and the challenges presented by their use in the agroindustry. By dissecting the research results on microbial-derived AMPs of previous generations, this study contributes valuable knowledge on the exploration and realization of the applications of AMPs in sustainable agriculture. (c) 2022 THE AUTHORS. Published by Elsevier LTD on behalf of Chinese Academy of Engineering and Higher Education Press Limited Company. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Keyword ：
Antibiotic alternatives Antibiotic alternatives Microbial-derived AMPs Microbial-derived AMPs Sustainable agricultural systems Sustainable agricultural systems
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| GB/T 7714 | Lin, Shuhua , Chen, Xuan , Chen, Huimin et al. The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture [J]. | ENGINEERING , 2024 , 27 : 222-233 . |
| MLA | Lin, Shuhua et al. "The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture" . | ENGINEERING 27 (2024) : 222-233 . |
| APA | Lin, Shuhua , Chen, Xuan , Chen, Huimin , Cai, Xixi , Chen, Xu , Wang, Shaoyun . The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture . | ENGINEERING , 2024 , 27 , 222-233 . |
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The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative salt-reducing strategy utilizing salty peptides has emerged with promising prospects. In this study, Porphyra haitanensis salty peptides (PHSPs) was obtained through hydrolysis and ultrafiltration. The salty taste of 30 mg/mL PHSPs was comparable to that of about 40 mM NaCl. The higher proportion of umami and sweet amino acids in PHSPs was found, which contributed to the salty and umami taste. Factors affecting the flavor of PHSPs were also investigated. CaCl2 exhibited the excellent synergistic enhancement with PHSPs on the salty taste, while the bitter taste of CaCl2 was masked in the presence of PHSPs, which was attributed to the chelation between calcium and peptides. Above all, it is expected that PHSPs can be further developed and support the emerging salt-reducing strategy in food engineering.
Keyword ：
Calcium chelation Calcium chelation Electronic tongue Electronic tongue Porphyra haitanensis Porphyra haitanensis Saltiness enhancement Saltiness enhancement Salty peptides Salty peptides Sensory evaluation Sensory evaluation
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| GB/T 7714 | Huang, Xincheng , Gao, Tingting , Chen, Xu et al. Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 [J]. | FOOD CHEMISTRY , 2024 , 461 . |
| MLA | Huang, Xincheng et al. "Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2" . | FOOD CHEMISTRY 461 (2024) . |
| APA | Huang, Xincheng , Gao, Tingting , Chen, Xu , Cai, Xixi , Huang, Jianlian , Wang, Shaoyun . Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 . | FOOD CHEMISTRY , 2024 , 461 . |
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The aim of this study was to investigate the effects of the composition of bigels on rheological performance, 3D printing performance and textural properties of surimi inks. The results showed that when the addition level of beeswax was 9.0%, the mass ratio of oleogel (9% beeswax) to hydrogel (4% xanthan gum) was 6:4, and the mass ratio of bigels to surimi was 3:7, the moisture content of surimi was 86%, the best rheological properties were obtained with yield stress (τ0) of 44.44 Pa, viscosity index (K) value of 7.972 × 104 Pa.sn, flow index (n) value of 0.265, and recovery rate of 86.75%. The surimi inks with bigels were able to continuously print up to 40 layers of 20.00 mm × 20.00 mm × 40.00 mm rectangular structures and some types of complex structures. And the printed structures had a hardness of 204.91 g, elasticity of 0.28, cohesiveness of 0.26, adhesiveness of 52.68 g, and breaking strength of 31.65 g. This study provides ideas for the development and application of bigels in food 3D printing. © 2024 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Rockwell hardness Rockwell hardness Viscosity index Viscosity index Xanthan gum Xanthan gum Yield stress Yield stress
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| GB/T 7714 | Wu, Jiajie , Tian, Han , Zhong, Changxiu et al. 3D Printing Properties of Surimi Inks Modulated by Bigels [J]. | Food Science , 2024 , 45 (23) : 194-204 . |
| MLA | Wu, Jiajie et al. "3D Printing Properties of Surimi Inks Modulated by Bigels" . | Food Science 45 . 23 (2024) : 194-204 . |
| APA | Wu, Jiajie , Tian, Han , Zhong, Changxiu , Cai, Xixi , Huang, Jianlian , Wan, Shuo et al. 3D Printing Properties of Surimi Inks Modulated by Bigels . | Food Science , 2024 , 45 (23) , 194-204 . |
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以鸡皮为原料,通过超声酶解法制备鸡皮蛋白抗冻肽(chicken skin antifreeze peptides,CsAFPs).在单因素实验的基础上,采用响应面法优化酶解工艺以制备CsAFPs.测定CsAFPs的肽组分、氨基酸组成,并评估其对鸡肉油墨3D打印效果的影响.实验结果表明,最适酶解条件为料液比(鸡皮质量与蒸馏水体积比)为1∶5,酶底比(碱性蛋白酶与鸡皮质量比)为5.69％,酶解时间为3.43h,酶解温度为50℃.在该条件下嗜热链球菌冻融后的存活率为(81.45±1.48)％.CsAFPs的肽组分中多肽的质量分数为(91.65±1.71)％,氨基酸组成分析显示CsAFPs富含Gly,Pro,Arg,Hypro,Ala,Glu等与抗冻活性相关的氨基酸残基.当所添加CsAFPs的质量分数为2.0％时,鸡肉油墨的3D打印效果最好.
Keyword ：
3D打印 3D打印 抗冻 抗冻 胶原蛋白肽 胶原蛋白肽 鸡皮 鸡皮 鸡肉油墨 鸡肉油墨
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| GB/T 7714 | 郭立 , 陈旭 , 田韩 et al. 鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响 [J]. | 福州大学学报（自然科学版） , 2024 , 52 (5) : 627-634 . |
| MLA | 郭立 et al. "鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响" . | 福州大学学报（自然科学版） 52 . 5 (2024) : 627-634 . |
| APA | 郭立 , 陈旭 , 田韩 , 陈友康 , 蔡茜茜 , 汪少芸 . 鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响 . | 福州大学学报（自然科学版） , 2024 , 52 (5) , 627-634 . |
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