摘要：
This study investigated the effect of 0.8% (m/v) kojic acid treatment on changes in the microstructure and myofibrillar protein of duck meat covered with oxygen-permeable polyvinylchloride (PVC) film (9 +/- 0.5 mu M) during superchilled storage (-1.65 +/- 0.5 degrees C). The superchilled samples exhibited wider gaps between muscle fibers at 5 weeks storage compared with kojic acid-treated groups. Based on the variation of water status, the water-holding capacity decreased significantly (p < 0.05), and bound water and immobilized water were gradually converted into free water during superchilled storage. For kojic acid-treated samples, however, no major changes were observed with respect to muscle structure, water status, and protein degradation at 6 weeks. The 0.8% (m/v) kojic acid treatment increased the water-holding capacity, reduced carbonyl content and protein degradation, and decreased the alpha-helix contents loss of myofibrillar proteins. Kojic acid treatment effectively protected myofibrillar protein structure from being destroyed during superchilled storage, suggesting that this method was a good way to reduce protein oxidation and prolonged its shelf life.
作者：
An, Jiejie;Liu, Mingzhu;Din, Zia-ud;Xie, Fang*;Cai, Jie
期刊：
International Journal of Biological Macromolecules,2023年248:126180 ISSN：0141-8130
通讯作者：
Xie, Fang;Cai, J
作者机构：
[Cai, Jie; An, Jiejie; Liu, Mingzhu; Xie, Fang; Xie, F] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Wuhan 430023, Peoples R China.;[Cai, Jie] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi 23430, Khyber Pakhtunk, Pakistan.
通讯机构：
[Cai, J ; Xie, F] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Wuhan 430023, Peoples R China.
作者机构：
[Jia, Jilai; Zhou, Jiaojiao; Cai, Jie; Zhu, Weijia; Zhou, JJ; Xie, Fang] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Jia, Jilai; Zhou, Jiaojiao; Cai, Jie; Zhu, Weijia; Zhou, JJ] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[Du, Xiaoping] Minist Agr & Rural Affairs, Key Lab Se Enriched Prod Dev & Qual Control, Ankang R&D Ctr Se Enriched Prod, Ankang 725000, Shaanxi, Peoples R China.;[Din, Zia-ud] Women Univ Swabi, Dept Food Sci & Nutr, Swabi 23430, Khyber Pakhtunk, Pakistan.
通讯机构：
[Cai, J ; Zhou, JJ] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
摘要：
Due to their high toxicity and ongoing bioaccumulation, mercury ions (Hg(2+)) can cause significant harm to both the environment and human health. Therefore, rapid, accurate, and selective methods for Hg(2+) detection are highly desirable. Herein, we present a simple method for depositing platinum nanoparticles (PtNPs) on graphene oxide (GO) to obtain graphene oxide-PtNPs (GO-PtNPs). The fabricated GO-PtNPs exhibit excellent peroxidase-like activity and high stability. Further, the GO-PtNPs nanozymes preferentially reduced Hg(2+), thereby inhibiting the catalytic activity. By monitoring the color change in the chromogenic substrate, Hg(2+) can be detected within 15 min. With a detection limit of 88.3 pM, the GO-PtNPs system may be employed to detect Hg(2+) in a linear range of 0.1 nM to 10 μM. The simplicity and low cost of the proposed approach as well as its applicability to complicated samples demonstrate its capacity for mercury sensing in environmental samples.
通讯机构：
[Fei Huang] G;Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
Abstract The aim of this study was to make a sensory scientific and chemical characterization of flavor profiles of Zhenjiang aromatic vinegar (ZAV) from different grades, and to investigate their potential correlation for evaluating the effects of chemical components on sensory perception. The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of different grades of ZAV. The grades of ZAV were best differentiated by pungent (p < .001), almond (p < .001), burnt (p < .001), sour (p < .001), bitter (p < .001), and salty perception (p < .001). TDS showed ZAV of five grades differed in the combination of dominant sensory attributes. Both QDA and TDS differentiated the ZAV samples of different grades. Multiple factor analysis (MFA) of QDA, aroma, and physicochemical data showed these data set were well correlated, which contributed to the identification the chemical drivers of sensory attributes. Practical Applications Zhenjiang aromatic vinegar (ZAV) is a highly appreciated product all over the world due to its unique and pleasant flavor sensory properties. The combined use of QDA and TDS permitted the identification and quantitative description of flavor profiles for ZAV from different grades while providing additional information during the consumption of ZAV, which has proved to be more beneficial than each just on its own. In addition, the key flavor substances that influence the sensory attributes were found out by analyzing the variables correlations and product spaces though MFA, thus it is help to strengthen the flavor quality control in the ZAV products. Taken overall, this work provides a reference for the measurement of flavor profiles of ZAV related products and evaluation the internal chemical components affecting sensory attributes.
摘要：
Growing toxicologic evidence suggests that emerging perfluoroalkylsubstances (PFASs), like chlorinated polyfluoroalkyl ether sulfonate(Cl-PFESA), may be as toxic or more toxic than perfluorooctanesulfonate(PFOS) and perfluorooctanoic acid (PFOA). However, further investigationsare needed in terms of the human health risk assessment. This studyexamined the effects of emerging and legacy PFAS exposure on newbornthyroid homeostasis and compared the thyroid disruption caused by6:2 Cl-PFESA and PFOS using a benchmark dose approach. The healtheffects of mixture and individual exposure were estimated using thepartial least-squares (PLS) model and linear regression, respectively.A Bayesian benchmark dose (BMD) analysis determined the BMD valuefor adverse effect comparison between 6:2 Cl-PFESA and PFOS. The median(interquartile range) concentrations of 6:2 Cl-PFESA (0.573 [0.351-0.872]ng/mL), PFOS (0.674 [0.462-1.007] ng/mL), and PFOA (1.457 [1.034,2.405] ng/mL) were found to be similar. The PLS model ranked the PFASvariables' importance in projection (VIP) scores as follows:6:2 Cl-PFESA > PFOS > PFOA. Linear regression showed that 6:2Cl-PFESAhad a positive association with free triiodothyronine (FT3, P = 0.006) and triiodothyronine (T3, P =0.014), while PFOS had a marginally significant positive associationwith FT3 alone (P = 0.042). The BMD analysis indicatedthat the estimated BMD10 for 6:2 Cl-PFESA (1.01 ng/mL)was lower than that for PFOS (1.66 ng/mL) in relation to a 10% increasein FT3. These findings suggest that 6:2 Cl-PFESA, an alternative toPFOS, has a more pronounced impact on newborns' thyroid homeostasiscompared to PFOS and other legacy PFASs. Thyroid disruption comparison between emerging and legacyPFASs under human health risk assessment.
通讯机构：
[Min Fang] I;Institute of Food Science and EngineeringInstitute of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
摘要：
Abstract There are more and more studies on the detection method of 3‐chloro‐1,2‐propanediol fatty acid esters (3‐MCPD esters) at present, by comparing these methods for the determination of 3‐MCPD esters. Indirect methods, which determine total amount of 3‐MCPD after hydrolysis of the esters, have an advantage over direct methods. The existing indirect methods, however, may yield unreliable results or require long hours of alkaline methanolysis. In contrast, the indirect enzymatic hydrolysis method has mild conditions and more accurate results. In this study, we developed a reliable and rapid indirect method for determination of 3‐MCPD esters. 3‐MCPD esters were enzymolysis to 3‐MCPD by indirect enzymatic hydrolysis method, and the conditions of enzymatic hydrolysis were optimized, the content of 3‐MCPD after enzymatic hydrolysis was detected by gas chromatography–mass spectrometry (GC–MS) and the yield was calculated. Finally, the optimum conditions for enzymatic hydrolysis of 3‐MCPD esters were determined. According to the optimal enzymatic hydrolysis condition, the contents of 3‐MCPD esters in four food oils were determined. The method is simple and sensitive and can meet the requirement of 3‐MCPD esters detection in general oils.
