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学者姓名：蔡茜茜
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Abstract ：
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 ：
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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Freezing technology is important for the long-term preservation of aquatic products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. Abalone viscera glycopeptide (AVGP) complex was prepared by hydrolysis technology, which exhibited ice recrystallization ability and antioxidant activity. Moreover, effects of AVGP on Ca2+-ATPase activity, total sulfhydryl content, secondary structure of myofibrillar protein (MP), rheological properties, and gel properties of surimi frozen were investigated. Results showed that surimi treated with AVGP could improve the gel strength and rheological properties of surimi, reduce the gel ice crystal holes, and improve the degradation of gel matrix caused by freeze-thaw. AVGP can significantly inhibit the decrease of Ca2+-ATPase activity and total sulfhydryl group content. When the addition of AVGP exceeded 4% (w/w), its freezing protection effect on MP was better than that of commercial antifreeze agents. Moreover, the alpha-helix and beta-fold contents in the 4% AVGP group were significantly higher than those in the control group, indicating that the addition of an appropriate amount of AVGP can protect the secondary structure of MP. Therefore, AVGP could serve as a new food ingredient with antifreeze and antioxidant functions for frozen surimi. The prepared novel glycopeptide complex obtained from abalone viscera had recrystallization inhibition activity and antioxidant activity in vitro and had good low-temperature protection activity in freezing storage of surimi. image
Keyword ：
cryoprotective mechanism cryoprotective mechanism frozen storage frozen storage ice crystals ice crystals myofibrillar protein myofibrillar protein surimi surimi
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| GB/T 7714 | Chen, Xu , Yu, Luhan , Wu, Jinhong et al. Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism [J]. | FOOD FRONTIERS , 2024 , 5 (4) : 1603-1612 . |
| MLA | Chen, Xu et al. "Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism" . | FOOD FRONTIERS 5 . 4 (2024) : 1603-1612 . |
| APA | Chen, Xu , Yu, Luhan , Wu, Jinhong , Huang, Jianlian , Cai, Xixi , Wang, Shaoyun . Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism . | FOOD FRONTIERS , 2024 , 5 (4) , 1603-1612 . |
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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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Antioxidants are crucial for balancing free radicals, activating the body's defense system, and reducing oxidative stress. Food-derived antioxidant peptides have broad applications in food and biomedical industries, yet understanding their complex composition and molecular mechanisms remains incomplete. Our previous studies have indicated that bass fish (Lateolabrax japonicus) hydrolysates (LPH) possess antioxidant properties. This study aimed to identify and analyze novel antioxidant peptides from LPH using biochemical and computer-based studies. Five novel peptides were discovered, including AGFAGDDAPR, DDWENWAK, DWENWAK, EWDNFAK, and WGEDGYIR, with DDWENWAK showing remarkable antioxidant effects. DDWENWAK protected Caco-2 cells against H2O2-induced oxidative damage and improved mitochondrial energy metabolism via Nrf2 and AMPK pathways. Molecular docking affirmed the relationship between antioxidant properties and peptide structure, highlighting key hydrogen bonds and electrostatic interactions mediating peptide-receptor binding. These findings provide better insight into the antioxidant peptides' action mechanisms, aiding in the development of novel peptides for antioxidant-functional foods or pharmaceuticals.
Keyword ：
Antioxidant Antioxidant Caco-2 cells Caco-2 cells Characterization Characterization Energy homeostasis Energy homeostasis Molecular docking Molecular docking
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| GB/T 7714 | Li, Chen , Li, Lichan , Farag, Mohamed A. et al. Identification of novel antioxidant peptides from Lateolabrax japonicus and the underlying molecular mechanisms against oxidative stress injury in Caco-2 cells [J]. | FOOD BIOSCIENCE , 2024 , 62 . |
| MLA | Li, Chen et al. "Identification of novel antioxidant peptides from Lateolabrax japonicus and the underlying molecular mechanisms against oxidative stress injury in Caco-2 cells" . | FOOD BIOSCIENCE 62 (2024) . |
| APA | Li, Chen , Li, Lichan , Farag, Mohamed A. , Cai, Xixi , Wang, Shaoyun . Identification of novel antioxidant peptides from Lateolabrax japonicus and the underlying molecular mechanisms against oxidative stress injury in Caco-2 cells . | FOOD BIOSCIENCE , 2024 , 62 . |
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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. © 2024 Elsevier Ltd
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, X. , Gao, T. , Chen, X. et al. Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 [J]. | Food Chemistry , 2024 , 461 . |
| MLA | Huang, X. et al. "Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2" . | Food Chemistry 461 (2024) . |
| APA | Huang, X. , Gao, T. , Chen, X. , Cai, X. , Huang, J. , Wang, S. . Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 . | Food Chemistry , 2024 , 461 . |
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The influence of epigallocatechin gallate (EGCG) on the physicochemical–rheological properties of silver carp surimi gel was investigated. The gel strength, texture, water-holding capacity (WHC), dynamic distribution of water, and rheological properties of surimi gels added with different levels (0, 0.02, 0.04, 0.06, 0.08, and 0.1%) of EGCG were measured. The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control. EGCG 0.02% had the highest gel strength (406.62 g·cm), hardness (356.67 g), WHC (64.37%), and immobilized water contents (98.958%). The gel performance decreased significantly when the amounts of EGCG were higher than 0.06%. The viscosity, G′, and G″ of the rheological properties also showed the same trends. The chemical interaction of surimi gels, secondary structure of myofibrillar protein (MP), and molecular docking results of EGCG and silver carp myosin showed that EGCG mainly affected the structure and aggregation behavior of silver carp myosin through non-covalent interactions such as those of hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The microstructures of EGCG 0.02% and EGCG 0.04% were compact and homogeneous, and had better gel formation ability. The lower concentrations of EGCG formed a large number of chemical interactions such as those of disulfide bonds and hydrophobic interactions inside the surimi gels by proper cross-linking with MP, and also increased the ordered β-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel. © 2024 by the authors.
Keyword ：
EGCG EGCG gel properties gel properties molecular docking molecular docking rheological properties rheological properties surimi surimi
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| GB/T 7714 | Zhou, F. , Jiang, W. , Tian, H. et al. Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking [J]. | Foods , 2024 , 13 (15) . |
| MLA | Zhou, F. et al. "Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking" . | Foods 13 . 15 (2024) . |
| APA | Zhou, F. , Jiang, W. , Tian, H. , Wang, L. , Zhu, J. , Luo, W. et al. Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking . | Foods , 2024 , 13 (15) . |
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Food Analysis is a core course in food-related majors, which has gained increasing attention due to society's growing concern for food safety issues. The course Food Analysis at Fuzhou University was established in the 1990 s. Over the years, teachers have closely followed the development pace of industries, gaining recognition as a high-quality course in Fujian Province, a high-quality video sharing course, a first-class undergraduate course, and a national-level undergraduate course construction project. Through multiple rounds of educational practice and reform, the course has developed a teaching model that encompasses a general goal (cultivating food analysis professionals with strong ideals and beliefs), two concepts (curriculum ideology and output orientation), three stages (pre-class, in-class, and post-class implementation), and four resources (excellent textbooks, online courses, national platforms, and practice bases). Continuous updating and improvement have led to significant achievements in the course, providing valuable references for promoting the teaching reform of food science courses. © 2024 China National Research Institute of Food and Fermentation Industries Co. Ltd. All rights reserved.
Keyword ：
food analysis food analysis national top-class course national top-class course teaching model teaching model
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| GB/T 7714 | Tian, Y. , Cai, Q. , Wang, S. . Exploration of teaching model for the national top-class course Food Analysis; [国家一流课程《食品分析》 教学模式的探索] [J]. | Food and Fermentation Industries , 2024 , 50 (23) : 407-412 . |
| MLA | Tian, Y. et al. "Exploration of teaching model for the national top-class course Food Analysis; [国家一流课程《食品分析》 教学模式的探索]" . | Food and Fermentation Industries 50 . 23 (2024) : 407-412 . |
| APA | Tian, Y. , Cai, Q. , Wang, S. . Exploration of teaching model for the national top-class course Food Analysis; [国家一流课程《食品分析》 教学模式的探索] . | Food and Fermentation Industries , 2024 , 50 (23) , 407-412 . |
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Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest too much sodium and may lead to a variety of diseases, thus decreasing their quality of life. Recently, a salt reduction strategy using flavor peptides has been established. However, the development of this strategy has not been well adopted by the food industry. There is an acute need to screen for peptides with salty and umami taste, and to understand their taste characteristic and taste mechanism. This review provides a thorough analysis of the literature on flavor peptides with sodium-reducing ability, involving their preparation, taste characteristic, taste mechanism and applications in the food industry. Flavor peptides come from a wide range of sources and can be sourced abundantly from natural foods. Flavor peptides with salty and umami tastes are mainly composed of umami amino acids. Differences in amino acid sequences, spatial structures and food matrices will cause different tastes in flavor peptides, mostly attributed to the interaction between peptides and taste receptors. In addition to being used in condiments, flavor peptides have also anti-hypertensive, anti-inflammatory and anti-oxidant abilities, offering the potential to be used as functional ingredients, thus making their future in the food industry extremely promising.
Keyword ：
flavor flavor food industry food industry functional ingredients functional ingredients Peptides Peptides taste characteristic taste characteristic taste mechanism taste mechanism
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| GB/T 7714 | Tingting Gao , Xincheng Huang , Xu Chen et al. Advances in flavor peptides with sodium-reducing ability: A review [J]. | Critical Reviews in Food Science and Nutrition , 2024 , 64 (26) : 9568-9584 . |
| MLA | Tingting Gao et al. "Advances in flavor peptides with sodium-reducing ability: A review" . | Critical Reviews in Food Science and Nutrition 64 . 26 (2024) : 9568-9584 . |
| APA | Tingting Gao , Xincheng Huang , Xu Chen , Xixi Cai , Jianlian Huang , Guyonnet Vincent et al. Advances in flavor peptides with sodium-reducing ability: A review . | Critical Reviews in Food Science and Nutrition , 2024 , 64 (26) , 9568-9584 . |
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Antifreeze peptide (AFP) including in frozen protein ink is an inevitable trend because AFP can make protein ink suitable for 3D printing after freezing. AFP-based surimi ink (ASI) was firstly investigated, and the AFP significantly enhanced 3D printability of frozen surimi ink. The rheological and textural results of ASI show that the tau 0, K, and n values are 321.14 Pa, 2.2259 x 105 Pa & sdot;sn, and 0.19, respectively, and the rupture strength of the 3D structure is up to 217.67 g. Circular dichroism, intermolecular force, and differential scanning calorimeter show ASI has more undenatured protein after freezing when compared that surimi ink (SI), which was denatured, and the alpha-helix changed to a beta-sheet due to the destruction of hydrogen bonds and the exposure of hydrophobic groups. The water distribution, water holding capacity, and microstructure indicate that ASI effectively binds free water after freezing, while SI has weak water binding capacity and a large amount of free water is formed. ASI is suitable for 3D printing, and can print up to 40.0 mm hollow isolation column and 50.0 mm high Wuba which is not possible with SI. The application of AFP provides guidance for 3D printing frozen protein ink in food industry.
Keyword ：
3D printing 3D printing Antifreeze peptide Antifreeze peptide Frozen protein ink Frozen protein ink Moisture distribution Moisture distribution Secondary structure Secondary structure
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| GB/T 7714 | Tian, Han , Chen, Xu , Wu, Jiajie et al. Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 277 . |
| MLA | Tian, Han et al. "Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 277 (2024) . |
| APA | Tian, Han , Chen, Xu , Wu, Jiajie , Wu, Jinhong , Huang, Jianlian , Cai, Xixi et al. Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 277 . |
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