作者： Dong, Hongbing;Chen, Jiwang;Li, Yujie;Wang, Chao;Jiao, Chuyi;...

期刊： Foods,2024年13(17):2790- ISSN：2304-8158

通讯作者： Wang, LQ;Chen, JW

作者机构： [Dong, Hongbing] Wuhan Business Univ, Collage Food Sci & Technol, Wuhan 430056, Peoples R China.;[Wang, Liuqing; Dong, Hongbing] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Wang, Chao; Chen, Jiwang; Li, Yujie] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Jiao, Chuyi; Chen, Jiwang] Wuhan Polytech Univ, Enterprise Univ Cooperat Innovat Ctr Cryogen Food, Wuhan 430023, Peoples R China.

通讯机构： [Wang, LQ ; Chen, JW ] W;Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Wuhan Polytech Univ, Enterprise Univ Cooperat Innovat Ctr Cryogen Food, Wuhan 430023, Peoples R China.

关键词： fish swim bladder;Chinese longsnout catfish;drying;freeze-drying;liquid nitrogen;flavor

摘要： Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack of high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, the effects of liquid nitrogen pre-freezing (LNF) and drying on the physical properties and flavor of FSB were evaluated. Four methods were used for FSB drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), and LNF combined with HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, and flavor characteristics (by GC-IMS, E-nose, and E-tongue) were measured to clarify the differences among four dried FSBs. The results showed that ND cannot effectively remove moisture from FSB as the final product showed a stronger sourness in taste. HD led to a decrease in the collagen content and the collapse of the fiber structure in FSB. Compared to HD, LN-HD showed a higher collagen content (0.56 g/g) and a different flavor fingerprint. FSB treated by LN-FD had better physical qualities in terms of an attractive color, a high collagen content (0.79 g/g), low shrinkage, a higher rehydration ratio (2.85), and a soft texture, while also possessing richer characteristic flavors. The application of LN-FD may help the optimization of the nutrition level, rehydration ability, mouthfeel, and flavor of dried FSB.

语种： 英文

作者： Miao, Siwei;Wei, Yang;Chen, Jiwang;Wei, Xinlin

期刊： Critical Reviews in Food Science and Nutrition,2022年63(33):12150-12168 ISSN：1040-8398

通讯作者： Jiwang Chen<&wdkj&>Xinlin Wei

作者机构： [Wei, Xinlin; Wei, Yang; Miao, Siwei] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai, Peoples R China.;[Chen, Jiwang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.

通讯机构： [Jiwang Chen] C;[Xinlin Wei] D;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, PR China

关键词： Bioactive components;extraction method;high value application;tea residue;physiological activities

摘要： Tea is a traditional plant beverage originating from China as one of the most popular beverages worldwide, which has been an important companion in modern society. Nevertheless, as the waste after tea processing, tea residues from agriculture, industry and kitchen waste are discarded in large quantities, resulting in waste of resources and environmental pollution. In recent years, the comprehensive utilization of tea residue resources has attracted people’s attention. The bioactive components remaining in tea residues demonstrate a variety of health benefits and can be recycled using advanced extraction processes. Furthermore, researchers have been devoted to converting tea residues into derivatives such as biosorbents, agricultural compost, and animal feeds through thermochemical techniques and biotechnology. This review summarized the chemical composition and physiological activities of bioactive components from tea residue. The extraction methods of bioactive components in tea residue were elucidated and the main high-value applications of tea residues were proposed. On this basis, the utilization of tea residues can be developed from a single way to a multi-channel or cascade way to improve its economic efficiency. Novel applications of tea residues in different fields, including food development, environmental remediation, energy production and composite materials, are of far-reaching significance. This review aims to provide new insights into developing the utilization of tea residue using a comprehensive strategy and exploring the mechanism of active components from tea residue on human health and their potential applications in different areas. Highlights The composition and function of tea residue active components were introduced. The extraction methods of active components from tea residue were proposed. The main high-value applications of tea residues were summarized. The current limitations and future directions of tea residue utilization were concluded. © 2022 Taylor & Francis Group, LLC.

语种： 英文

作者： 贾诗;陈季旺;崔璐璐;冯佳奇

期刊： 武汉轻工大学学报,2021年40(01):36-46 ISSN：2095-7386

作者机构： 武汉轻工大学食品科学与工程学院,湖北武汉430023;[陈季旺; 冯佳奇; Douglas G.Hayes; 崔璐璐; 贾诗] 武汉轻工大学

关键词： 外裹糊鱼块;大豆渣纤维;深度油炸;油脂含量;品质

摘要： 将3 种粒径(60 目、120 目、180 目)的大豆渣纤维(添加量为0.2％、0.4％、0.6％、0.8％)分别加入基础外裹糊(中筋小麦粉和玉米淀粉)中,测定外裹糊鱼块的裹糊率以及油炸外裹糊鱼块(17 0℃初炸40 s及19 0℃复炸3 0 s)的水分和油脂含量、色度和油脂分布,研究大豆渣纤维对油炸外裹糊鱼块油脂含量及品质的影响.结果显示:大豆渣纤维显著降低了油炸外裹糊鱼块的油脂含量,增加了外壳的水分含量及裹糊率,对外壳色度和鱼肉水分含量无显著性影响.随着粒径的增大,油炸外裹糊鱼块的油脂含量先降低后增加,外壳水分含量和裹糊率呈相反的变化规律;随着添加量的增加,油脂含量逐渐降低,外壳水分含量逐渐升高,而裹糊率呈先上升后下降的趋势.这些结果表明,在外裹糊中添加适量的大豆渣纤维可以阻止油炸过程中油脂的渗透,显著降低油炸外裹糊鱼块的油脂含量(P＜0.05).

语种： 中文

作者： Jiwang Chen;Gang Liu;Vincent Pantalone;Qixin Zhong*

期刊： Journal of Agriculture and Food Research,2020年2:100022 ISSN：2666-1543

通讯作者： Qixin Zhong

作者机构： College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[Zhong Q.] Department of Food Science, The University of Tennessee, Knoxville, TN 37996, United States;[Pantalone V.] Department of Plant Sciences, The University of Tennessee, Knoxville, TN 37996, United States;[Chen J.; Liu G.] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Department of Food Science, The University of Tennessee, Knoxville, TN 37996, United States

通讯机构： [Qixin Zhong] D;Department of Food Science, The University of Tennessee, Knoxville, TN, 37996, USA

关键词： Soy protein;Solubility;Zeta potential;Surface hydrophobicity;Gelation properties

摘要： Physicochemical properties of soy proteins extracted from check soybean cultivar 5601T and four new Tennessee soybean lines TN03-349, TN04-5321, TN08-002, and TN08-015 were compared. The protein extracted from 5601T had the lowest content of total protein and the lowest denaturation temperature and enthalpy (P &lt; 0.05). The lowest solubility was observed at pH 5.0 for 5601T, TN04-5321, and TN03-349, while it was at pH 6.0 for the other two, which agreed with zeta-potential data. TN04-5321 and TN08-002 extract powder had a higher content of total protein than the other three (P &lt; 0.05). The TN04-5321 extract was absent in an acidic glycinin subunit which may be the cause of its best gelation properties. Despite difficulties in correlating structure and functionality, it was noted that the gel formed from TN04-5321 with CaCl2 at pH 7 was 6 times stronger than that of 5601T, which may be significant to bean curd products. © 2020 The Authors

语种： 英文

作者： 徐言;陈季旺;楚天奇;廖鄂;胡依黎;...

期刊： 武汉轻工大学学报,2020年39(05):1-8 ISSN：2095-7386

作者机构： 武汉轻工大学 食品科学与工程学院,湖北 武汉430023;国家小龙虾加工技术研发分中心(潜江),湖北 潜江433100;湖北莱克现代农业科技发展有限公司,湖北 潜江433100;[陈季旺; 胡依黎; 楚天奇; 徐言; 廖鄂] 武汉轻工大学;[邹圣碧] 湖北莱克现代农业科技发展有限公司

关键词： 小龙虾;盐煮;感官品质;蛋白质;微生物

摘要： 将清洗干净的鲜活小龙虾去头和虾肠,加入食盐浓度为0％ ～8％(0％、2％、4％、6％、8％)的卤水中,盐煮1～5 min(1 min、2 min、3 min、4 min、5 min),测定小龙虾的感官品质(虾壳色度、虾肉水分、嫩度)、蛋白质理化性质(蛋白质含量、溶解性、持水性、氢键、离子键、疏水基团)、微生物(菌落总数、大肠杆菌、乳酸菌)的变化,探讨盐煮工艺对即食小龙虾品质的影响.结果显示:随着食盐浓度的增加或盐煮时间的延长,即食小龙虾的感官品质呈现先改善后劣变的趋势;蛋白质溶解性、持水性、氢键、离子键、疏水基团均先增加后降低,蛋白质含量和微生物数量逐渐减少.在4％食盐浓度下盐煮3 min,即食小龙虾色泽和嫩度良好,虾肉水分和蛋白质含量较高,蛋白质溶解性和持水性较好;大肠杆菌培养基无气泡产生,乳酸菌数量和菌落总数也较低,表明盐煮工艺显著影响了即食小龙虾的品质.该研究结果可用于指导即食小龙虾的规模化生产.

语种： 中文

作者： 杨海琦;陈季旺;楚天奇;廖鄂;胡依黎;...

期刊： 武汉轻工大学学报,2020年39(06):9-16 ISSN：2095-7386

作者机构： 武汉轻工大学食品科学与工程学院,湖北武汉430023;国家小龙虾加工技术研发分中心(潜江),湖北潜江433100;湖北莱克现代农业科技发展有限公司,湖北潜江433100;[陈季旺; 胡依黎; 楚天奇; 杨海琦; 廖鄂] 武汉轻工大学;[邹圣碧] 湖北莱克现代农业科技发展有限公司

关键词： 小龙虾;油炸时间;油炸温度;感官品质;蛋白质

摘要： 本文以盐煮调味的小龙虾尾为原料,分别在130～170 ℃(130 ℃、140℃、150℃、160 ℃、170℃)的大豆油中油炸40～120 s(40 s、60 s、80 s、100 s、120 s),研究油炸温度和时间对即食小龙虾感官品质(虾壳色度,虾肉水分和油脂含量,虾肉嫩度、持水性和感官评分)、蛋白质理化性质(溶解性、表面疏水性)的影响.随着油炸温度的升高与油炸时间的延长,即食小龙虾肉的水分含量和持水性均先下降后趋于稳定,感官评分、剪切力值、虾壳L*值、a*值均呈先上升后下降的趋势,而b值先显著上升后趋于稳定;虾肉蛋白质的溶解性和表面疏水性均先上升后下降;油脂含量随油炸温度的升高先下降后上升,而随油炸时间的延长显著上升.当油炸温度为150℃,油炸时间为80 s时,小龙虾具有较好的感官品质(色泽红亮,口感Q弹),虾肉蛋白质结构较为完整且油脂含量较低.这些结果表明油炸工艺显著影响了即食小龙虾的品质,可为即食小龙虾的规模化生产提供科学指导.

语种： 中文

作者： 崔璐璐;陈季旺;王玉环;廖鄂;胡依黎

期刊： 武汉轻工大学学报,2020年39(04):1-8,14 ISSN：2095-7386

作者机构： 武汉轻工大学 食品科学与工程学院,湖北 武汉430023;[陈季旺; 胡依黎; 王玉环; 崔璐璐; Douglas G·Hayes; 廖鄂] 武汉轻工大学

关键词： 外裹糊鱼块;深度油炸;蛋白质;品质

摘要： 将大豆蛋白、蛋清蛋白、乳清蛋白和大米蛋白分别添加到模式外裹糊（高纯度的小麦淀粉和小麦面筋蛋白）中,每种蛋白质的添加量为2%、4%、6%、8%和10%,经170℃初炸40 s后190℃复炸30 s,测定油炸外裹糊鱼块的水分和油脂含量、体积皱缩率、色度和感官评分,探讨蛋白质种类和添加量对油炸外裹糊鱼块品质的影响。结果显示:不同蛋白质添加量相同时,整体上大豆蛋白组的水分含量最高;其次是蛋清蛋白组和乳清蛋白组;大米蛋白组的最低,油脂含量呈相反的变化规律。大豆蛋白组和蛋清蛋白组的体积皱缩率均小于乳清蛋白组和大米蛋白组。而且,随着添加量的增加,大豆蛋白组、蛋清蛋白组和乳清蛋白组外壳和鱼块的水分含量呈先升高后降低,油脂含量和体积皱缩率呈先降低后升高,大米蛋白组外壳水分含量呈逐渐上升的趋势,鱼块水分含量无明显变化。这些结果表明蛋白质种类和含量显著影响了油炸外裹糊鱼块的水分和油脂含量、体积皱缩率（P<0.05）,但对色度、感官评分无显著性影响（P>0.05）。

语种： 中文

作者： Peng, Lanlan;Chen, Jiwang*;Chen, Lu;Ding, Wenping;Gao, Yonggui;...

期刊： Journal of Food Science,2020年85(11):3756-3763 ISSN：0022-1147

通讯作者： Chen, Jiwang;Xiong, Youling L.

作者机构： [Gao, Yonggui; Peng, Lanlan; Chen, Lu; Chen, Jiwang; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Peng, Lanlan; Ding, Wenping] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Peoples R China.;[Peng, Lanlan; Ding, Wenping] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Wu, Yongning] Natl Ctr Food Safety Risk Assessment, Beijing 100021, Peoples R China.;[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

通讯机构： [Chen, Jiwang] W;[Xiong, Youling L.] U;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

关键词： cadmium;chemistry;cooking;food contamination;food handling;Oryza;plant seed;procedures;Cadmium;Cooking;Food Contamination;Food Handling;Oryza;Seeds

摘要： Abstract: Cadmium (Cd) contamination in rice grain is common worldwide. This study investigated the effect of degree of milling (DM) on the reduction of Cd in cooked rice grain and porridge (rice-to-water ratios 1:1.6 and 1:10, respectively) and Cd in vitro bioaccessibility. Cd-contaminated rice grains with DMs of 20%, 15%, and 0% were cooked and then subjected to successive digestion in a gastrointestinal environment model. Simulated-digestion juices, including saliva, gastric juice, duodenal juice, and bile juice, were used. The degree of gelatinization of cooked rice was measured and the morphological characteristics of the grain were also examined. The results showed that the Cd in vitro bioaccessibility, although less than 50% in all samples, was gradually increased with an increase of DM. The detected Cd bioaccessibility was higher at half meals (reduced grain content) when compared with full meals (full grain content). As DM increased, the surface of cooked rice grain and porridge became smoother, and the amount of fiber, fat droplets, and starch granules were gradually decreased, whereas degree of gelatinization increased. The results indicate that DM affects the Cd in vitro bioaccessibility in cooked rice by altering the gelatinization of starch. Practical Application: Degree of milling (DM) significantly influenced the in vitro bioaccessibility of cadmium (Cd) in cooked rice. This work may offer a potential solution to the rice grain with high Cd content because a limited DM will allow a low bioaccessibility of Cd. © 2020 Institute of Food Technologists®

语种： 英文

作者： 彭斓兰;陈季旺;陈超凡;蔡杰;丁文平;...

期刊： 武汉轻工大学学报,2019年38(04):1-7 ISSN：2095-7386

作者机构： 武汉轻工大学食品科学与工程学院;[丁文平] 大宗粮油精深加工教育部重点实验室;国家食品安全风险评估中心;国家富硒农产品加工技术研发中心;[陈季旺; 陈超凡; 吴永宁; 彭斓兰; 蔡杰; 程水源] 武汉轻工大学

关键词： 镉;大米;加工精度;蒸煮;形态变化;含量影响

摘要： 将镉污染的稻谷碾磨成不同加工精度的大米(1级米、2级米、3级米、4级米和糙米),并选择1级、3级和糙米制备米饭/粥,观察大米表面形貌、测定蛋白质含量;分析大米及米饭/粥中总镉、无机镉含量及蛋白质的紫外吸收特征。结果显示:随着加工精度的增加,大米表面的糊粉层逐渐被除去,大米中总镉、无机镉和蛋白质含量均逐渐降低,蛋白质的紫外吸收峰高度略有降低;米饭/粥中总镉和无机镉含量明显降低,蛋白质紫外吸收峰的高度逐渐降低。这表明加工精度和蒸煮条件显著影响了大米和米饭/粥的总镉、无机镉含量,其中,加工精度是主要的因素,控制加工精度可以减少大米和米饭/粥的镉含量。

语种： 中文

作者： 莫加利;陈季旺;刘静泊;舒静;廖鄂;...

期刊： 食品科学,2019年40(14):23-28 ISSN：1002-6630

通讯作者： Chen, Jiwang(jiwangchen1970@126.com)

作者机构： [夏文水; 刘静泊; 程水源; 廖鄂; 陈季旺; 舒静; 莫加利] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[程水源] National R&,D Center for Se-rich Agricultural Products Processing Technology, Wuhan, 430023, China;[陈季旺; 夏文水; 廖鄂] School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China;[陈季旺; 廖鄂; 舒静] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China

关键词： 风干武昌鱼;肽;鲜味;纯化;二级结构

摘要： 采用电子舌测定鲜味,超纳滤、反相高效液相色谱从风干武昌鱼中分离纯化出纯度均一的鲜味肽,基质辅助激光解析电离-飞行时间质谱仪、氨基酸自动分析仪、傅里叶变换红外光谱测定鲜味肽的分子质量、氨基酸组成和二级结构,探讨鲜味肽结构与风味的关系。结果显示:从风干武昌鱼中纯化得到了一种鲜味较强的肽P2a-2,其分子质量为1 304.59 Da。P2a-2的鲜味氨基酸谷氨酸(21.97%)、甘氨酸(10.67%)和丙氨酸(9.51%)比例较高,且助味氨基酸组氨酸的比例最高(27.54%),β-转角为主要的二级结构(90.16%),推断P2a-2呈现较佳鲜味与其高含量的鲜味氨基酸和β-转角相关。

语种： 中文

作者： Peng, Lanlan;Jiwang, Chen*;Chen, Lu;Cai, Jie;Ding, Wenping;...

期刊： Journal of Cereal Science,2019年90:102825 ISSN：0733-5210

通讯作者： Jiwang, Chen

作者机构： [Jiwang, Chen; Cheng, Shuiyuan; Gao, Yonggui; Cai, Jie; Wu, Yongning; Peng, Lanlan; Chen, Lu; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Jiwang, Chen; Ding, Wenping] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.;[Wu, Yongning] Natl Ctr Food Safety Risk Assessment, Beijing 100021, Peoples R China.;[Jiwang, Chen; Cheng, Shuiyuan; Gao, Yonggui; Cai, Jie; Ding, Wenping] Natl R&D Ctr Se Enriched Agr Prod Proc Technol, Wuhan 430023, Hubei, Peoples R China.

通讯机构： [Jiwang, Chen] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

关键词： Cadmium binding protein;Physicochemical properties;Rice grain;Secondary structure

摘要： In this work, rice ultrafiltration albumin (RUA) and rice cadmium-binding protein (RCBP) were separated and purified from rice albumin (RA) in rice grain endosperm using ultrafiltration and ion-exchange chromatography (IEC). Physicochemical properties of RCBP were investigated, including cadmium content, molecular mass, ultraviolet absorption (UV) characteristics, amino acid composition, and secondary structure. The results showed that a novel cadmium-binding protein with the UV absorption peaks of 225 nm and 275 nm was purified from rice grain endosperm, and its molecular mass was determined as 13514 Da. RCBP had the highest glutamic acid content (18.31 g/100 g protein), followed by cysteine (11.45 g/100 g protein), as well as aromatic amino acids (tyrosine and phenylalanine) and histidine contents were 2.35 g/100 g protein and 1.76 g/100 g protein, respectively. In addition, the highest α-helix content (39.49%) was presented among secondary structures of RCBP, followed by random coiling (23.48%), and β-sheet and β-turn was 19.54% and 17.58%, respectively. Compared with RUA, cadmium (2.38 μg g−1) and cysteine contents of RCBP were increased by 2.66 and 5.26 times, whereas aromatic amino acids and lysine contents decreased by 46.10% and 40.97%, respectively. Moreover, the contents of α-helix and β-sheet increased significantly. Take together these results suggested that cadmium in RCBP may bind to cysteine and RCBP could be an atypical cadmium metallothionein (Cd-MT) in rice grain endosperm. © 2019 Elsevier Ltd

语种： 英文

作者： 王玉环;陈季旺;翟金玲;王海滨;廖鄂;...

期刊： 食品科学,2019年40(20):34-40 ISSN：1002-6630

作者机构： 武汉轻工大学食品科学与工程学院,湖北 武汉,430023;武汉轻工大学食品科学与工程学院,湖北 武汉 430023;大宗粮油精深加工教育部重点实验室(武汉轻工大学),湖北 武汉 430023;江南大学食品学院,江苏 无锡 214122;[陈季旺; 王海滨; 熊幼翎; 翟金玲; 王玉环; 廖鄂] 武汉轻工大学

关键词： 外裹糊鱼块;深度油炸;流变性能;油脂渗透

摘要： 将分别添加黄原胶（0.4%）、大豆纤维（2%）、乳清蛋白（4%）的外裹糊制作油炸外裹糊鱼块,通过测定外裹糊的黏性模量（G"）和弹性模量（G’）以及油炸外裹糊鱼块的水分和油脂含量、微观结构、苏丹红染色水平和油脂分布,探讨添加成分对外裹糊流变性能及外裹糊鱼块深度油炸过程油脂渗透的影响。结果显示:4种外裹糊（包括对照组,即外裹糊中未添加黄原胶、大豆纤维或乳清蛋白）的G"值和G’值随温度升高先减小后增大,最后趋于稳定,黄原胶组外裹糊的G"值和G’值最大。油炸后黄原胶组的外壳结构紧密,鱼块孔隙小且数量少,具有较高的水分含量和较低的油脂含量。苏丹红染色幅度最大的是对照组,油脂已通过外壳渗入鱼块;黄原胶组染色幅度最小,只出现在外壳中。油脂主要分布在外壳孔隙周围,黄原胶组的荧光强度最低,其次是乳清蛋白组和大豆纤维组,对照组的荧光强度最高。研究结果表明外裹糊中分别添加黄原胶、大豆纤维、乳清蛋白明显影响了外裹糊的流变性能,抑制了外裹糊鱼块深度油炸过程的油脂渗透。

语种： 中文

作者： 彭斓兰;陈季旺;陈超凡;丁文平;吴永宁;...

期刊： 武汉轻工大学学报,2019年38(01):1-8 ISSN：2095-7386

作者机构： 武汉轻工大学食品科学与工程学院;[陈季旺; 丁文平] 大宗粮油精深加工教育部重点实验室;国家食品安全风险评估中心;恩施德源健康集团院士专家工作站;[陈超凡; 吴永宁; 彭斓兰; 程水源] 武汉轻工大学

关键词： 无机镉;大米;有机酸;提取

摘要： 食品中的镉包括无机镉和有机镉两种形态,无机镉的毒性显著高于有机镉。由于检测手段和测定方法的限制,目前只能测定大米中的总镉含量。本文采用超声波辅助结合酸法提取、石墨炉原子吸收光谱法(GFAAS)检测大米中的无机镉,探讨了酸的种类和浓度,以及米粉粒径、米粉与酸的比例、超声波频率和时间对镉和蛋白质得率的影响,优化前处理条件。结果显示:三氟乙酸(TFA) 0. 26 mol/L、米粉过100目筛,大米与三氟乙酸比例1∶20(g/m L)、双频超声波(25+40 kHz)提取30 min为较佳的前处理条件。在该前处理条件下,GFAAS法的检出限为0. 07μg/L,加标回收率范围为98. 62-103. 49%,精密度(3. 44%)和重复性(1. 81%)良好,表明采用该处理条件测定大米中无机镉的结果准确可靠。

语种： 中文

作者： 单金卉;陈季旺;刘言;王海滨;夏文水;...

期刊： 食品科学,2019年40(16):249-255 ISSN：1002-6630

通讯作者： Chen, Jiwang(jiwangchen1970@126.com)

作者机构： [夏文水; Shan, Jinhui; 刘言; 王海滨; 陈季旺; 熊幼翎] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[夏文水] School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China;[陈季旺; 刘言; 王海滨; 熊幼翎] Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, 430023, China

关键词： 外裹糊鱼块;人工神经网络模型;深度油炸;丙烯酰胺含量;预测

摘要： 为实现对油炸外裹糊鱼块的丙烯酰胺含量的预测,采用响应面试验设计收集数据,建立以黄原胶和大豆纤维复配比例、外裹糊鱼块干燥时间、大豆油品质、油炸温度、油炸时间为输入值,油炸外裹糊鱼块的丙烯酰胺含量为输出值的反向传播人工神经网络(back propagation artificial neural network,BP-ANN),预测外裹糊鱼块深度油炸过程丙烯酰胺含量的变化,并用训练集拟合,测试集评估模型的预测能力。结果显示,黄原胶和大豆纤维复配比例、外裹糊鱼块干燥时间、油炸温度、油炸时间对油炸外裹糊鱼块的丙烯酰胺含量均有显著影响,大豆油品质对油炸外裹糊鱼块中丙烯酰胺含量影响不显著。训练后的BP-ANN模型的相关系数R值为0.997,拟合良好,有很强的逼近能力;模型对新数据预测的误差较小,最大相对误差为5.34%,最小相对误差为0.12%,表明BP-ANN模型能准确预测油炸外裹糊鱼块的丙烯酰胺含量。

语种： 中文

作者： 周阳;胥伟;陈季旺;王海滨;王宏勋

期刊： 食品科技,2018年43(4):299-302 ISSN：1005-9989

作者机构： 武汉轻工大学食品科学与工程学院,武汉,430023;[陈季旺; 王海滨; 王宏勋; 胥伟; 周阳] 武汉轻工大学

关键词： 鱼糜;凝胶强度;色泽;蛋清蛋白粉;大豆分离蛋白粉

摘要： 研究通过在鱼丸擂溃过程中分别添加蛋清粉和大豆分离蛋白粉来改善鱼丸的品质。结果显示,与未添加大豆分离蛋白粉的空白组相比,添加4%的蛋清粉制成的鱼丸的凝胶强度由1513 N/cm-2显著增加到2854 N/cm-2,增幅高达85.56%;添加大豆分离蛋白粉2%时,鱼丸凝胶强度由1513N/cm-2显著增加到2320 N/cm-2,增幅达50%,但继续增加添加量,凝胶强度增幅不明显。添加蛋清蛋白粉对鱼丸色泽影响不大,但添加大豆分离蛋白粉对鱼丸色泽有较大影响,其白度从不添加大豆分离蛋白粉的71.1到添加8%的大豆分离蛋白粉白度下降到67.9。结果表明,蛋清蛋白粉和大豆蛋白粉均能提高鱼丸的品质,但蛋清粉的效果要优于大豆分离蛋白。

语种： 中文

作者： 王玉环;陈季旺;单金卉;刘言;夏文水

期刊： 武汉轻工大学学报,2018年37(03):1-11 ISSN：2095-7386

作者机构： 武汉轻工大学 食品科学与工程学院,湖北 武汉,430023;武汉轻工大学 食品科学与工程学院,湖北 武汉430023;农产品加工湖北省协同创新中心,湖北 武汉430023;江南大学 食品学院,江苏 无锡214122;[陈季旺; 单金卉; 王玉环; 刘言] 武汉轻工大学

关键词： 人工神经网络模型;外裹糊鱼块;水分含量;油脂含量;预测

摘要： 为实现对油炸外裹糊鱼块的水分和油脂含量的预测,采用响应面试验设计收集数据,建立以油炸外裹糊鱼块工艺参数(黄原胶-大豆纤维复配比例、外裹糊鱼块干燥时间、不同品质的大豆油、油炸温度、油炸时间)为输入值,外壳水分和油脂含量为输出值的人工神经网络模型,并用训练集拟合,测试集评估模型的泛化能力。结果显示:外壳水分和油脂含量显著负相关,黄原胶-大豆纤维复配比例、外裹糊鱼块干燥时间、不同品质的大豆油、油炸温度对外壳水分和油脂含量均有显著影响;油炸时间显著影响外壳的水分含量,但是对油脂含量的影响不显著。模型拟合良好,有很强的逼近能力;水分和油脂含量测试集的R值分别为0.911和0.943,预测值与实际值绝对误差较小(误差范围为0.028-5.408%),表明采用人工神经网络模型能准确预测油炸外裹糊鱼块的水分和油脂含量。

语种： 中文

作者： 王文倩;王琦;叶路漫;王学东;陈季旺;...

期刊： 食品科技,2018年43(5):145-150 ISSN：1005-9989

作者机构： 武汉轻工大学食品科学与工程学院,武汉,430023;武汉轻工大学食品科学与工程学院,武汉 430023;湖北省农产品加工与转化重点实验室,武汉 430023;大宗粮油精深加工省部共建教育部重点实验室,武汉 430023;[陈季旺; 张维农; 王海滨; 王琦; 王学东; 王文倩; 叶路漫] 武汉轻工大学

关键词： 小龙虾;脂质组成;磷脂;脂肪酸组成

摘要： 利用Bligh-Dyer法提取小龙虾 (Procambarus clarkii) 头胸部、虾螯、虾尾壳和虾尾肉中的总脂, 利用硅胶柱层析分析比较各部位总脂中糖脂、中性脂和磷脂的含量, 利用薄层层析 (Thin layer chromatography, TLC) 分析比较磷脂种类的分布、组成及含量, 利用气相色谱-质谱 (Gas chromatography-mass spectrometry, GC-MS) 分析小龙虾各部位磷脂的脂肪酸组成并与总脂、中性脂和糖脂进行比较.结果表明:小龙虾头胸部的总脂含量最高 (2.61％) , 其脂质种类以占总脂72.85％的中性脂为主, 磷脂含量为16.52％, 同时含有10.63％的糖脂;虾螯、虾尾壳和虾尾肉总脂含量在0.45％0.70％之间, 均以磷脂为主, 占总脂的60％以上, 其次为糖脂, 中性脂含量最低.小龙虾各部位含有相似的磷脂组成, 都含有磷脂酰胆碱 (Phosphatidylcholine, PC) 、磷脂酰乙醇胺 (Phosphatidylethanolamine, PE) 、鞘磷脂 (Sphingomyelin, SM) 、溶血磷脂酰胆碱 (Lysophosphatidylcholine, LPC) 、心磷脂 (Cardiolipin, CL) 及磷脂酸 (Phosphatidic acid, PA) , 其中PC、PE和SM相对含量明显高于其他磷脂.小龙虾各部位磷脂均含有较高含量 (＞40％) 的多不饱和脂肪酸 (Poly-unsaturated fatty acid, PUFA) , 磷脂中PUFA主要为C20:5n-3 (Eicosapntemacniocacid, EPA) 和C20:4n-6 (花生四烯酸, ARA) .

语种： 中文

作者： Shan, Jinhui;Chen, Jiwang*;Xie, Dan;Xia, Wenshui;Xu, Wei;...

期刊： Journal of Food Science,2018年83(7):1832-1838 ISSN：0022-1147

通讯作者： Chen, Jiwang;Xiong, Youling L.

作者机构： [Xie, Dan; Xia, Wenshui; Shan, Jinhui; Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China.;[Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.;[Xia, Wenshui] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.;[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

通讯机构： [Chen, Jiwang] W;[Xiong, Youling L.] U;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China.;Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

关键词： bacterial polysaccharide;soybean oil;starch;xanthan;analysis;animal;carp;chemistry;cooking;dietary fiber;fat intake;fish;pharmacology;procedures;soybean;Animals;Carps;Cooking;Dietary Fats;Dietary Fiber;Fishes;Polysaccharides, Bacterial;Soybean Oil;Soybeans;Starch

摘要： Abstract: Xanthan gum (XG) and soybean fiber (SF) at varying ratios were incorporated into the batter to inhibit oil absorption in fried battered and breaded fish nuggets (BBFNs). BBFNs were prepared with 1.2% XG and SF blends (at ratios 1:3, 1:2, 1:1, 2:1, and 3:1 w/w), fried at 170 °C (40 s) followed by 190 °C (30 s), then evaluated for pickup, oil absorption, textural characteristics, and other quality attributes. Compared with the control (without the addition of XG and SF), fried BBFNs prepared with XD and SF had a significantly reduced fat content (P<0.05). Among all the treatments, fried BBFNs with a 1:2 w/w ratio of XG and SF had the lowest fat content in the crust and the core (16.2% and 0.6%, respectively) and the highest moisture content. When compared with other treatments, the 1:2 w/w treatment group displayed a more intense golden yellow color, higher crispness, lower hardness, and a more compact structure in the crust, a greater elasticity and chewiness of the core, and the least oil penetration. The results proved that the combined addition of XG and SF in the batter can effectively inhibit oil absorption, which may be used to guide the production of low-fat fried BBFNs. Practical Application: This study clearly showed that the combined addition of XG and SF at different ratios in the batter significantly affected fat content and quality attributes of fried BBFNs. The inhibition of oil absorption and improvement of color and textural characteristics in fried BBFNs depended on the XG/SF ratio added to the batter, and a 1:2 w/w ratio was found to produce the maximum enhancement. © 2018 Institute of Food Technologists®

语种： 英文

作者： 胡海;陈季旺;莫加利;田镇闻;王宏勋

期刊： 武汉轻工大学学报,2018年37(04):1-7 ISSN：2095-7386

作者机构： 武汉轻工大学食品科学与工程学院;农产品加工湖北省协同创新中心;[田镇闻] 湖北小胡鸭食品有限责任公司;[陈季旺; 王宏勋; 胡海; 莫加利] 武汉轻工大学

关键词： 酱卤鸭制品;辣度;高效液相色谱;辣椒素;二氢辣椒素

摘要： 采用高效液相色谱(HPLC)法测定酱卤鸭制品的辣度,超声波辅助提取(溶剂种类、料液比、温度、超声时间、频率及提取次数)对辣椒素和二氢辣椒素得率的影响,优化较佳的提取条件。结果显示乙醇浓度60%、鸭肉与乙醇比例1∶30(g/m L)、温度45℃、超声时间20 min、双频超声波频率25+40 KHZ,提取2次为较佳的前处理条件。HPLC法测定辣椒素和二氢辣椒素的精密度和重复性的RSD分别为0. 99%和4. 76%及1. 48%和9. 52%,加标回收率分别为90-94%和90-93%。HPLC法和感官评价法测定6种酱卤鸭制品的辣度基本相同,说明该前处理条件的HPLC法快速、准确、可靠,可作为酱卤鸭制品辣度的分析方法。

语种： 中文

作者： 匡威;宋文敏;倪洁倩;王海滨;王宏勋;...

期刊： 肉类工业,2018年(02):14-21 ISSN：1008-5467

作者机构： 武汉轻工大学食品科学与工程学院;[田镇闻] 湖北小胡鸭食品有限责任公司;[陈季旺; 倪洁倩; 王海滨; 王宏勋; 匡威; 胥伟; 宋文敏] 武汉轻工大学

关键词： 香酥鸭;卤制温度;卤制时间;焖制时间;工艺优化

摘要： 卤制工艺是增加香酥鸭产品风味至关重要的一步,因此,通过单因素实验和正交实验对卤制工艺进行优化设计,研究不同的卤制温度(80、85、90、95、100℃)、卤制时间(70、80、90、100、110min)和焖制时间(10、20、30、40、50min)对鸭腿蒸煮损失、剪切力和感官评分的影响。得出影响卤制后产品感官评分和剪切力的先后顺序为:卤制温度>卤制时间>焖制时间。较优的卤制工艺条件为卤制温度95℃,卤制时间90min,停火焖制时间40min。在该工艺条件下,卤制后产品感官评分为72.9分,剪切力为3.957kg。

语种： 中文