旨在为构建高性能亚麻籽蛋白基材料以及提高资源综合利用水平提供参考，以亚麻籽分离蛋白（FPI）和亚麻籽胶（FG）为原料，利用干法和湿法美拉德共聚反应制备FPI-FG美拉德共聚物，并对FPI-FG美拉德共聚物的结构性能、加工性能及抗氧化活性进行了分析。结果表明：干法显著提升了FPI-FG美拉德共聚物的接枝度（28.56%）和褐变度（0.54），同时共聚物的荧光光谱蓝移，在265 nm处的紫外吸收强度最大，高分子物质的SDS-PAGE条带更深，β-折叠含量显著下降，无规卷曲含量增加，这表明干法条件下共聚物反应程度更深，分子交联更充分；在加工性能方面，相较于湿法共聚物，干法共聚物具有更好的界面稳定性，其乳化性和乳化稳定性分别为49.42 m2/g和20.70 min，起泡性和泡沫稳定性分别为65.58%和8588%；干法共聚物DPPH自由基清除能力（34.23%）与还原能力（0.34）更优，湿法共聚物的ABTS+自由基清除能力（45.36%）更优。综上，干法在改善FPI-FG美拉德共聚物结构和加工性能方面更优。 To provide a reference for constructing high-performance flaxseed protein-based materials and improving the comprehensive utilization level of resources, flaxseed protein isolate (FPI) and flaxseed gum (FG) were used as raw materials to prepare FPI-FG Maillard copolymers via dry and wet Maillard copolymerization reactions, and the structure properties, processing properties and antioxidant activity of the FPI-FG Maillard copolymers were analyzed. The results showed that the dry method significantly increased the grafting degree (2856% ) and browning degree (0.54) of the copolymers. Meanwhile, the dry-method copolymers exhibited a blue shift in fluorescence spectroscopy, the maximum ultraviolet absorption intensity at 265 nm, deeper SDS-PAGE bands of macromolecular substances, a significant decrease in β-sheet content, and an increase in random coil content, indicating a higher reaction degree and more sufficient molecular cross-linking of the copolymers under dry conditions. In terms of processing properties, compared with the wet-method copolymers, the dry-method copolymers had better interface stability, with emulsifying property and emulsion stability of 49.42 m2/g and 20.70 min, foaming capacity and foam stability of 65.58% and 85.88%, respectively. The dry-method copolymers also showed superior DPPH radical scavenging capacity (34.23% ) and reducing power (0.34), while the wet-method copolymers had a better ABTS+radical scavenging capacity (4536% ). In summary, the dry method is superior to the wet method in improving the structure and processing properties of FPI-FG Maillard copolymers.
旨在为低饱和脂肪酸烘焙产品开发提供理论依据，以大豆油为油相制备壳聚糖-丁香醛油凝胶，分别以25%、50%、75%、100%的比例替代黄油制作蛋糕，评估其对蛋糕面糊和成品品质的影响。结果表明：所有壳聚糖-丁香醛油凝胶替代比例的蛋糕面糊均呈剪切稀化行为，弹性模量始终高于黏性模量；随油凝胶替代比例增加，蛋糕面糊表观黏度与弹性模量先升后降，密度与烘焙损失率先降后升，替代比例75%时最低，分别为0.70 g/mL和11.17%；添加油凝胶的蛋糕气孔更均匀、色泽加深，硬度总体降低，替代比例75%和100%时，硬度显著低于对照组，分别为198.06 g和174.12 g，储藏7 d后，所有蛋糕硬度上升；随油凝胶替代比例的增加，蛋糕的比容与水分含量先升后降，替代比例75%时最大，分别为3.26 mL/g和32.41%，老化速率先降后升，替代比例75%时最低，为227.24 g/d。综上，壳聚糖-丁香醛油凝胶可作为黄油的有效替代品制作蛋糕，且替代比例75%下蛋糕综合品质最优。 In order to provide a theoretical basis for the development of low saturated fatty acid bakery products, a chitosan-syringaldehyde oleogel was prepared using soybean oil as the oil phase and used to replace butter at ratios of 25%, 50%, 75%, and 100% in the production of cakes, and its effects on cake batter and product qualities were evaluated. The results showed that all cake batters exhibited shear-thinning behavior, with the elastic modulus consistently higher than the viscous modulus. As the substitution ratio increased, the apparent viscosity and elastic modulus of the batters first increased and then decreased, while the density and baking loss rate showed a trend of first decreasing and then increasing, reaching their lowest values at 75% substitution (density 0.70 g/mL, baking loss rate 1117%). Cakes containing the oleogel exhibited more uniform porosity and deeper coloration. The hardness showed an overall decreasing trend，and they were significantly lower than that of the control group at 75% and 100% substitution (198.06 g and 174.12 g, respectively). After storage for 7 d , the hardness of all cakes increased. Specific volume and moisture content first increased and then decreased with the increase of substitution ratio, reaching their maximum values at 75% substitution (specific volume 3.26 mL/g, moisture content 3241%). The aging rate first decreased and then increased, reaching its minimum at 75% substitution (227.24 g/d). In conclusion, chitosan-syringaldehyde oleogel can serve as an effective substitute for butter, with the 75% substitution ratio providing the best overall cake quality.
为促进芽孢杆菌属脂肪酶的应用，利用毕赤酵母X-33菌株对芽孢杆菌属脂肪酶LIPBST（来源于Bacillus stratosphericus L1）和BSLA（来源于Bacillus subtilis strain 168）进行异源表达，筛选出蛋白表达量及酶活最高的菌株进行诱导表达，并对诱导表达条件优化，进一步利用Strep-Tactin XT Sepharose层析进行纯化，透析除杂后分析其酶学性质。结果表明：筛选得到的 LIPBST的最佳诱导表达条件为甲醇体积分数2%、诱导起始 光密度（OD600 ） 为 3， BSLA的最佳诱导表达条件为甲醇体积分数1%、诱导起始 OD600 为 1， 在此条件下诱导表达的酶液经纯化后LIPBST和BSLA产量分别为230 μg/mL和125 μg/mL，酶活分别为195 U/mL和126 U/mL；酶学性质研究表明，LIPBST和BSLA均表现出典型的碱性脂肪酶特征，最适反应pH均为9.0，最适反应温度均为30 ℃，且LIPBST的热稳定性（20~30 ℃）和耐碱性(pH 10~11)均优于BSLA，金属离子Li+和Mg2+对2种脂肪酶的酶活均具有激活效果，表面活性剂、抑制剂（除EDTA）、有机溶剂〔除二甲基亚砜（DMSO）〕对2种脂肪酶的酶活具有抑制作用，2种脂肪酶底物偏好性较为一致，均偏好中短碳链底物，符合芽孢杆菌属脂肪酶的结构特点。综上，成功实现了LIPBST和BSLA在毕赤酵母中的高效分泌表达，且LIPBST具有更优的热稳定性和耐碱性，具有工业化应用潜力。 To promote the application of Bacillus lipases, the Pichia pastoris X-33 strain was used for heterologous expression of the lipases LIPBST (derived from Bacillus stratosphericus L1) and BSLA (derived from Bacillus subtilis strain 168). After screening for the colonies with the highest protein expression and enzyme activity, the induction conditions were optimized. The recombinant proteins were purified by Strep-Tactin XT Sepharose chromatography, and their enzymatic properties were characterized after removal of impurities by dialysis. The optimal induction conditions for LIPBST were 2% methanol with an initial OD600 of 3, while those for BSLA were 1% methanol with an initial OD600 of 1 Under these optimal conditions, the production of purified LIPBST and BSLA were 230 μg/mL and 125 μg/mL, with corresponding enzyme activities of 195 U/mL and 126 U/mL, respectively. Enzymatic property studies showed that both recombinant lipases exhibited typical characteristics of alkaline lipases, with an optimal reaction pH of 9.0 and an optimal temperature of 30 ℃. Notably, LIPBST demonstrated superior thermostability （20-30 ℃）and alkaline tolerance(pH 10-11) compared to BSLA. Li+ and Mg2+ activated both lipases, while surfactants, inhibitors (except EDTA), and organic solvents (except DMSO) inhibited their activities. The two lipases showed similar substrate preferences, favoring medium-to-short-chain substrates, which was consistent with the structural characteristics of Bacillus lipases. In summary, a high-level secretory expression of LIPBST and BSLA in Pichia pastoris is successfully achieved, and LIPBST possesses better thermostability and alkaline tolerance, providing a potential for the industrial application.
为探究印度血桐作为生产神经酸微生物资源的潜力，采用不同培养基对印度血桐种仁及种仁油进行培养，将分离纯化的内生菌通过16S rRNA和ITS扩增子测序进行分子鉴定。对纯化获得的内生真菌进行脂肪酸组成测定，进一步在培养基中添加芥酸作为底物培养后检测其脂肪酸组成。结果表明：印度血桐种子中分离到细菌共153株，分属于17个属，26种，真菌共168株，分属于26个属，47种；内生真菌的脂肪酸组成以棕榈酸、油酸和亚油酸为主，未检测到神经酸，但有6个内生真菌检测到芥酸（神经酸前体物质），其中，添加芥酸作为底物进行培养，内生真菌亮白曲霉（Aspergillus candidus）能够产生1.32%的神经酸。综上，印度血桐种子中内生真菌可能有促进神经酸累积的作用，因此其具有作为微生物资源生产神经酸的潜力。 In order to explore the potential of the Macaranga indica as a microbial resource for nervonic acid production, different culture media were used to cultivate the seeds and seed oil of Macaranga indica, and the isolated and purified endophytes were identified by 16S rRNA and ITS amplicon sequencing. The fatty acid composition of the purified endophytic fungi was determined, and further erucic acid was added as a substrate to the culture medium to detect their fatty acid composition after cultivation. The results showed that a total of 153 strains of bacteria belonging to 17 genera and 26 species were isolated from the seeds of the Macaranga indica. There were a total of 168 fungi, belonging to 26 genera and 47 species. The fatty acid composition of endophytic fungi was mainly composed of palmitic acid, oleic acid, and linoleic acid, nervonic acid was not detected, but erucic acid (a precursor of nervonic acid) was detected from 6 endophytic fungi. Among them, when erucic acid was added as a substrate for cultivation, the Aspergillus candidus was able to produce 132% of nervonic acid. In summary, endophytic fungi from Macaranga indica seeds may facilitate the accumulation of nervonic acid, indicating the potential of these seeds as a microbial resource for nervonic acid production.
To provide data support and a scientific reference for the flavor evaluation,aroma enhancement,and quality improvement of Hainan camellia seed oils,using an electronic nose,an electronic tongue,and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME/GC-MS)techniques,the sensory and volatile metabolite evaluation and analysis were conducted on Hainan camellia seed oils from the main origins,including Qionghai City,Chengmai County,and Baisha Li Autonomous County.Data were analyzed using principal component analysis(PCA),cluster analysis,orthogonal partial least squares discriminant analysis(OPLS-DA),and relative odor activity value(ROAV)to identify differences in sensory characteristics and volatile metabolites,and to screen for key aroma volatile metabolites.The results indicated that the odor profiles of Hainan camellia seed oils from different origins were dominated by sulfur compounds(W1W),nitrogen oxides(W5S),aromatic components and organic sulfur compounds(W2W).The predominant taste attribute was sweetness,accompanied by umami,bitterness,and sourness.A total of 160 volatile metabolites were identified across all samples of Hainan camellia seed oils.Based on sensory characteristics and volatile metabolite composition,PCA and cluster analysis effectively distinguished the oils from the three origins,indicating that the environmental conditions of the origins influenced the sensory traits and flavor profiles of the camellia seed oils.A total of 36 common differential volatile metabolites were detected,and four key aroma volatile metabolites,including(Z)-4-heptenal,3-octen-2-one,1-nonen-3-one,and nonanal,were identified.Among these,1-nonen-3-one may serve as a fundamental aroma volatile metabolite of Hainan camellia seed oils.In summary,Hainan camellia seed oils from different origins exhibit both similarities and differences in their electronic sensory characteristics and volatile metabolite profiles.These differences can be utilized to establish a method for origin traceability.
为了实现水代法制取芝麻香油工艺中磨酱工序质量的量化控制，提出了一种基于斜面流距的量化评价方法。采用单因素实验优化了斜面流距的测定条件，分析了芝麻油酱磨制程度对出油效果的影响,考察了斜面流距与出油率的相关性,并确定了磨酱质控标准。同时，对磨酱质控方法和标准的有效性进行了验证，并结合激光共聚焦显微镜观察了不同磨制程度油酱的微观结构，从微观层面揭示油酱磨制程度、油酱流动性及出油率之间的内在关联。结果表明:斜面流距的最佳测定条件为上样量25 g、斜面角度15°、测定时间4 min、测定温度(20±1） ℃，该条件下不同磨制程度油酱的斜面流距差异显著；随着磨制程度的加深，斜面流距和出油率逐渐增加，斜面流距与出油率呈极显著正相关,且二者线性关系良好，基于此建立了该测定方法下油酱的质控标准，即斜面流距不小于32 cm；微观结构分析说明，随着磨制程度的加深，炒芝麻组织结构的破坏程度逐渐加深，油脂与蛋白质及其他物质的结合被逐步破坏，油脂释放，形成酱体且流动性不断增加，斜面流距增大，最终出油率增加。综上，斜面流距可作为有效表征油酱流动性的量化指标，能够反映磨酱过程中脂肪与非脂肪成分的分离程度，进而预测出油效果。 To address the critical demand for quantitative quality control in the grinding process of sesame oil production by the water-substitution method, a novel quantitative evaluation method based on the slope flow distance (SFD) was proposed. Single-factor experiments were conducted to optimize the determination conditions for SFD, and the effect of the grinding degree on oil yield was analyzed. The correlation between SFD and oil yield was investigated and the grinding control standard was established. Additionally, the validity of the grinding control method and standard was verified, and the microstructure of sesame pastes with different grinding degrees was observed using laser scanning confocal microscopy to reveal the intrinsic relationship among grinding degree, paste fluidity, and oil yield at the microscopic level. The results showed that the optimal conditions for SFD determination were as follows: sample loading 25 g, slope angle 15°, determination time 4 min, and determination temperature (20±1） ℃. Under these conditions, the SFD of sesame pastes with different grinding degrees showed significant differences. As the grinding degree increased, both the SFD and oil yield gradually increased, and a highly significant positive correlation was observed between SFD and oil yield, with a good linear relationship. Based on this, a quality control standard for sesame paste under this determination method was established, i.e., a SFD of not less than 32 cm. Microstructural analysis indicated that with the increasing grinding degree, the tissue structure of roasted sesame seeds was progressively disrupted. The binding between oil and protein as well as other components was gradually broken, leading to oil release, formation of a paste with increasing fluidity, an increase in SFD, and ultimately an increase in oil yield. In conclusion, SFD can serve as an effective quantitative indicator for evaluating the fluidity of sesame paste, reflecting the degree of separation between fat and non-fat components during the grinding process, and thereby predicting oil yield.
为开发高效降解油脂中黄曲霉毒素B1（AFB1）的光催化技术，采用粘接法构建了聚酰亚胺/磷钨酸银/PVDF光催化功能性薄膜（MPDF）材料，考察了循环管式反应器中MPDF吸附AFB1的能力及光照时间、循环流速、反应体系含水量、反应温度和光源对花生油中AFB1降解效果的影响，并分析光催化反应前后花生油的酸值、过氧化值、色泽、氧化诱导时间、脂肪酸组成等品质指标的变化。结果表明：在循环管式反应器中，光照时间、循环流速、反应温度、反应体系含水量及光源均能显著影响花生油中AFB1的降解；光催化降解花生油中AFB1的最佳条件为以80 W紫外灯为光源、暗吸附时间45 min、循环流速250 mL/min、反应体系含水量15%、反应温度75 ℃、光照时间120 min，此时AFB1降解率为59.76%，拟一级反应速率常数为0.466 2 h-1；光催化反应前后，花生油的酸值、过氧化值均符合国家标准要求，色泽和脂肪酸组成基本无显著变化（p>005），氧化诱导时间缩短，但花生油品质未发生明显劣变。综上，所构建的循环管式光催化反应器能够在保证油脂品质的同时实现油脂中AFB1的连续化降解。 To develop photocatalytic technologies aimed at the efficient degradation of aflatoxin B1 (AFB1) in oils, a polyimide/silver phosphotungstate/PVDF photocatalytic functional film (MPDF) material was fabricated using an adhesion method. The AFB1 adsorption capacity of MPDF in a circulating tubular reactor was investigated. The effects of illumination time, circulation flow rate, system water content, reaction temperature, and light source on the degradation efficiency of AFB1 in peanut oil were systematically studied. Furthermore, the changes in quality indicators of peanut oil, including acid value, peroxide value, color, oxidation induction time, fatty acid composition, were analyzed before and after photocatalysis. The results showed that in the circulating tubular reactor, illumination time, circulation flow rate, reaction temperature, system water content, and light source all significantly influenced the degradation of AFB1 in peanut oil. The optimal conditions for the photocatalytic degradation of AFB1 in peanut oil were as follows: 80 W ultraviolet lamp as the light source, dark adsorption time 45 min, circulation flow rate 250 mL/min, system water content 15%, reaction temperature 75 ℃, and illumination time 120 min. Under these conditions, the degradation rate of AFB1 reached 59.76%, with a pseudo-first-order rate constant (k) of 0.466 2 h-1. Before and after the photocatalytic reaction, the acid value and peroxide value of the peanut oil complied with national standard requirements. There was basically no significant change in the color or fatty acid composition of the oil (p>0.05). The oxidation induction time decreased, however, there was no significant deterioration in the quality of the peanut oil. In summary, the constructed circulating tubular photocatalytic reactor enables continuous degradation of AFB1 in oils while maintaining oil quality.
旨在为食用牛油产品的质量评估、加工性能以及应用开发提供参考，采集了13个品种的牛生脂，经常压干法熬炼制备成牛油，分析出油率,牛油水分及挥发物含量、熔点、酸值、过氧化值、脂肪酸组成、塑化剂以及胆固醇含量等指标的差异，并结合感官评价和气相色谱-嗅闻-质谱（GC-O-MS）技术，分析其风味特征。结果表明：13个品种的牛生脂出油率为50.21%～85.33%；不同品种牛油的水分及挥发物含量为0.02%~0.03%，熔点为27.67~50.57 ℃，酸值（KOH）为0.32～1.37 mg/g，过氧化值为0.000~0.050 g/100 g；不同品种牛油的脂肪酸主要由棕榈酸（22.67%～2920%）、硬脂酸（9.82%～36.57%）和油酸（24.87%～48.63%）组成；不同品种牛油的DBP含量在0.05～0.71 mg/kg（其中2种牛油超标），DEHP含量在0.05～0.83 mg/kg，DINP未检出，胆固醇含量在69.47~104.00 mg/100 g；13种牛油的风味特征差异显著，脂香味、牛膻味、牛油味和油渣香味构成了牛油主要的香气轮廓；13种牛油中共鉴定出39种挥发性风味物质，醛类物质是牛油主体香气物质来源，占挥发性风味物质总含量的72.06%~88.23%；酸类、酯类、酮类和杂环类化合物占比约7%，但对牛油的特征风味有重要影响。综上，不同品种牛油的理化性质、脂肪酸组成以及风味特征各异，可根据不同应用需求开发功能性专用牛油产品。 To provide a reference for the quality evaluation, processing performance, and application development of edible beef tallow, raw fats from 13 different cattle breeds were collected and processed into beef tallow via atmospheric dry rendering. Differences in oil yield, and the moisture and volatile content, melting point, acid value, peroxide value, fatty acid composition, plasticizer content and cholesterol content in the resulting beef tallows were analyzed. Furthermore, flavor characteristics were investigated using sensory evaluation combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the oil yields of raw fats from the 13 cattle breeds ranged from 50.21% to 85.33%. For the resulting beef tallows, moisture and volatile contents ranged from 0.02% to 0.03%, melting points from 27.67 ℃ to 50.57 ℃, acid values from 0.32 mgKOH/g to 1.37 mgKOH/g, and peroxide values from 0.000 g/100 g to 0050 g/100 g. The fatty acid of the different beef tallows were primarily composed of palmitic acid (22.67%-2920%), stearic acid (9.82%-36.57%), and oleic acid (24.87%-48.63%). The contents of DBP and DEHP ranged from 0.05 mg/kg to 071 mg/kg (in which two samples exceeded the limit) and 0.05 mg/kg to 0.83 mg/kg, respectively, no DINP was detected, and the cholesterol content varied between 69.47 mg/100 g and 104.00 mg/100 g. Significant differences in flavor characteristics were observed among the 13 beef tallow samples. The primary aroma profile was characterized by fatty note, beefy gamey note, tallow note and greaves note. A total of 39 volatile flavor compounds were identified across the samples. Aldehydes constituted the main source of the characteristic aroma, accounting for 72.06%-88.23% of the total volatile flavor compounds. Although acids, esters, ketones, and heterocyclic compounds accounted for only approximately 7%, they played a crucial role in defining the distinctive flavor of beef tallow. In conclusion, beef tallows derived from different cattle breeds exhibit distinct physicochemical properties, fatty acid compositions, and flavor characteristics, and functional, specialized beef tallow products can be developed to meet specific application requirements.
旨在为植物润肤油的开发和体系保护以及迷迭香提取物的应用提供参考，将迷迭香提取物与生育酚、季戊四醇四（双-叔丁基羟基氢化肉桂酸）酯（TT）、二甲基甲氧基苯并二氢吡喃醇（DMC）分别进行二元复配，考察不同质量比二元复配抗氧化剂对植物润肤油的抗氧化效果。首先测定单一抗氧化剂及二元复配抗氧化剂的DPPH自由基清除能力，在此基础上，通过Isobologram分析法判定复配抗氧化剂的抗氧化协同性（协同作用、加和作用或拮抗作用），之后采用Schaal烘箱加速氧化实验测定添加复配抗氧化剂植物润肤油的过氧化值、酸值、DPPH自由基清除率变化情况，以验证协同性结论并评估实际保护效果。结果表明，迷迭香提取物与生育酚在复配比例1∶ 1.5、1∶ 1及1.5∶ 1下，以及与DMC在复配比例1∶ 1.5下，均表现出协同作用，其中迷迭香提取物与生育酚复配比例为1∶ 1.5时协同作用最强，与DMC复配比例为1∶ 1、1.5∶ 1时呈加和作用，与TT各复配比例均呈拮抗作用。植物润肤油Schaal加速氧化实验结果验证了协同性结论的有效性，并筛选出最优复配方案为迷迭香提取物-生育酚（1∶ 1.5）。综上，迷迭香提取物与生育酚在特定复配比例下可对植物润肤油起到抗氧化协同作用。 Aimed at providing a reference for the development and system protection of plant-based emollient oils and the application of rosemary extract, binary combinations of rosemary extract with tocopherol, pentaerythrityl tetrakis\[3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate\] (TT), and dimethylmethoxychromanol (DMC) were prepared at different mass ratios. The antioxidant effects of these binary antioxidant combinations on plant-based emollient oils were investigated. Firstly, the DPPH radical scavenging capacity of single antioxidants and their binary combinations was measured. Based on this, the antioxidant interaction (synergistic, additive, or antagonistic) of the binary combinations was determined using Isobologram analysis. Subsequently, the changes in peroxide value, acid value, and DPPH radical scavenging rate of the plant-based emollient oils supplemented with the binary antioxidant combinations were measured through the Schaal oven accelerated oxidation test to validate the interaction conclusions and evaluate the practical protection efficacy.The results showed that rosemary extract combined with tocopherol at mass ratios of 1∶ 1.5, 1∶ 1, and 1.5∶ 1, and with DMC at mass ratio of 1∶ 1.5, exhibited synergistic effects. The strongest synergistic effect was observed for the rosemary extract-tocopherol combination at mass ratio of 1∶ 1.5. Combinations of rosemary extract with DMC at mass ratios of 1∶ 1 and 1.5∶ 1 showed additive effects, while all combinations with TT exhibited antagonistic effects.The results of the Schaal accelerated oxidation test for the plant-based emollient oils validated the effectiveness of the interaction conclusions and identified the optimal combination as rosemary extract-tocopherol (1∶ 1.5). In conclusion, rosemary extract and tocopherol, when combined at specific ratios, can exert a synergistic antioxidant effect on plant-based emollient oils.
旨在为油脂中卤代甲烷的测定提供技术支撑，建立了顶空-气相色谱法对油脂中的4种卤代甲烷（三氯甲烷、四氯化碳、二氯一溴甲烷和一氯二溴甲烷）进行快速测定的方法。2.5 g样品在95 ℃下加热平衡30 min，自动顶空进样（进样时间4 s，进样量250 μL），目标物经CD-5石英毛细管色谱柱(30 m×0.32 mm，0.25 μm)分离，使用电子捕获检测器进行测定。4种卤代甲烷的空白基质曲线在2~200 μg/kg范围内呈良好线性关系，决定系数在0.998 3~0.999 9之间，方法检出限和定量限分别为0.6~2.0 μg/kg和2.0~5.0 μg/kg；在1、2、10倍定量限的加标水平下，6次平行测定结果的平均回收率为89.9%~110.0%，相对标准偏差为3.17%~6.59%。综上，该方法简单高效，准确度高、重复性好、灵敏度高，可用于油脂中4种卤代甲烷的快速测定。 To provide technical support for the determination of halomethanes in oils, a headspace-gas chromatography method was established for the rapid determination of four halomethanes (trichloromethane, carbon tetrachloride, bromomonochloromethane and dibromochloromethane) in oils. The samples (2.5 g) were heated at 95 ℃ for 30 min and then automatically filled with headspace (injection time 4 s, injection volume 250 μL). The analytes were separated by CD-5 quartz capillary column (30 m×0.32 mm, 0.25 μm) and quantified by electron capture detector. The blank matrix curves of the four halomethanes showed a good linear relationship in the range of 2-200 μg/kg, while the correlation coefficients ranged from 0.998 3-0.999 9. The limit of detection (LOD) and limit of quantification (LOQ) for the method were 0.6-2.0 μg/kg and 2.0-5.0 μg/kg, respectively.The average recoveries of six parallel determination results were ranged from 89.9% to 110.0% with the relative standard deviations were 3.17%-6.59% at the spiked levels of 1, 2, 10 times of LOQ. To sum up, the method is simple, efficient, and exhibits high accuracy, good reproducibility and high sensitivity, making it suitable for rapid determination of four halomethanes in oils.
为开发和高效利用花生蛋白，将花生蛋白与小麦水解蛋白复配，并利用 谷氨酰胺转氨酶（TG酶） 对复配蛋白进行改性，研究 TG酶对花生蛋白-小麦水解蛋白复合物交联及功能特性的影响。结果表明：添加TG酶后，花生蛋白-小麦水解蛋白复合物的游离氨基含量降低；SDS-PAGE图显示，TG酶催化下花生蛋白中参与交联反应的亚基主要为分子质量约为61.0、40.5、37.5、35.5 kDa的亚基; TG酶作用后蛋白质的溶解性降低，且花生蛋白-小麦水解蛋白复合物的溶解性降幅低于花生蛋白； 与花生蛋白相比，未添加TG酶时， 在花生蛋白与小麦水解蛋白复配比例为8∶ 2条件下，凝胶强度显著增加， 在花生蛋白与小麦水解蛋白复配比例为9∶ 1条件下，复合物的持水性、持油性均有所提高； TG酶能够改善花生蛋白的凝胶强度、乳化稳定性、持水性、持油性，当TG酶添加量为1%时效果较佳； 在花生蛋白与小麦水解蛋白复配比例为9∶ 1、TG酶添加量为0.25%条件下，复合物的乳化性、持油性较高。综上，TG酶可通过催化蛋白质的交联反应不同程度地改善花生蛋白-小麦水解蛋白复合物的功能特性。 In order to develop and efficiently utilize peanut protein, peanut protein and hydrolyzed wheat protein were compounded and modified using transglutaminase (TGase).The effects of TGase on the cross-linking and functional properties of peanut protein-hydrolyzed wheat protein complex were studied. The results showed that after the addition of TGase, the free amino group content of peanut protein-hydrolyzed wheat protein complex decreased. SDS-PAGE showed that peanut protein subunits involved in the cross-linking reaction catalyzed by TGase were mainly those with molecular weights of approximately 61.0, 40.5, 37.5 kDa and 35.5 kDa. The solubility of protein was reduced after the treatment of TGase, and the decrease extent in solubility of peanut protein-hydrolyzed wheat protein complex was lower than that of peanut protein. Compared with peanut protein, when peanut protein was compounded with hydrolyzed wheat protein with a ratio of 9∶ 1 without TGase, the water-holding capacity and oil-holding capacity of protein were improved, while the gel strength of protein was significantly enhanced with the ratio of 8∶ 2. TGase could enhance the gel strength, emulsion stability, water-holding capacity, and oil-holding capacity of peanut protein, with better effect obtained under TGase dosage of 1%. When peanut protein and hydrolyzed wheat protein were compounded at a ratio of 9∶ 1 with TGase dosage of 0.25%, the emulsifying activity and oil-holding capacity of protein complex were relatively high. In summary, TGase can improve the functional properties of peanut protein-hydrolyzed wheat protein complex to varying degrees by catalyzing the cross-linking reaction of proteins.
为探究红外烘烤预处理在八月瓜籽制油中的应用潜力，研究了红外烘烤温度（140、160、180 ℃）和烘烤时间（10、20、30 min）对八月瓜籽出油率及八月瓜籽油基本理化指标、功能性成分含量和抗氧化活性的影响，并分析了功能性成分含量与抗氧化活性指标之间的相关性。结果表明：红外烘烤预处理能有效提高八月瓜籽的出油率，且对八月瓜籽油中脂肪酸组成和含量影响不大；红外烘烤预处理后，八月瓜籽油的酸值和过氧化值均升高，但均符合国标要求；红外烘烤预处理能显著提高八月瓜籽油的功能性成分含量和抗氧化活性，其中总酚、类胡萝卜素含量分别在140、180 ℃下烘烤30 min时达最大值，分别为0.88 mg/g和 11.09 mg/kg，总黄酮含量在0.44~0.52 mg/g，总甾醇含量在1.23~2.28 mg/g，在160 ℃下烘烤30 min，八月瓜籽油的DPPH自由基、ABTS+自由基和羟自由基清除率均达到最高；相关性分析发现，DPPH自由基和羟自由基清除率与总黄酮、总甾醇含量呈显著正相关，ABTS+自由基清除率与总黄酮含量呈显著正相关。综上，红外烘烤预处理可有效改善八月瓜籽油的品质特性。 To explore the application potential of infrared roasting pretreatment in Akebia trifoliata seed oil production, the influences of infrared roasting temperature (140, 160, 180 ℃) and roasting time (10, 20, 30 min) on the oil yield of Akebia trifoliata seed and basic physicochemical properties, functional component content, and antioxidant activity of the oil were studied. The correlation between functional component content and antioxidant activity was also analyzed. The results indicated that infrared roasting pretreatment effectively enhanced the oil yield of Akebia trifoliata seed, but had little effect on the fatty acid composition and content of the oil. The acid value and peroxide value of Akebia trifoliata seed oil increased after infrared roasting pretreatment, yet both remained within national standard requirements. Infrared roasting pretreatment significantly enhanced the functional component content and antioxidant activity of Akebia trifoliata seed oil. Specifically: total phenols content peaked at 088 mg/g after 30 min roasting at 140 ℃, carotenoid content reached 11.09 mg/kg after 30 min roasting at 180 ℃, total flavonoids ranged from 0.44 mg/g to 052 mg/g, while total sterols ranged from 1.23 mg/g to 2.28 mg/g. Being roasted at 160 ℃ for 30 min, the oil exhibited the highest scavenging rates for DPPH radical, ABTS+ radical, and hydroxyl radical. Correlation analysis revealed that DPPH radical and hydroxyl radical scavenging capacities showed a significant positive correlation with both total flavonoids and total sterols contents. ABTS+ radical scavenging capacity exhibited a significant positive correlation with total flavonoids content. In summary, infrared roasting pretreatment effectively enhances the quality characteristics of Akebia trifoliata seed oil.
全球大豆油贸易网络作为国际农产品贸易体系的核心子系统，其拓扑结构与抗风险能力对全球粮食安全具有重要影响。为应对全球粮油市场波动、提升我国大豆油供应链的韧性与安全水平，基于复杂网络理论，构建2013—2023年大豆油全球贸易网络模型，系统分析其演化特征与韧性表现。结果表明，大豆油贸易呈现出明显的“美洲出口-亚洲进口”格局，阿根廷、巴西和美国是大豆油核心出口国，印度为最大进口国。大豆油贸易网络的演化呈现出“先分散后重组”、节点间联系更紧密、网络效率提高且多元化的趋势；荷兰是全球最具影响力的大豆油贸易节点，德国、美国、比利时和意大利等国家长期在网络中占据重要地位。全球大豆油贸易网络主干结构不断丰富与拓展，呈现出以少数国家为核心节点、连通区域贸易集团的发展态势。大豆油贸易主干网络韧性评估结果揭示，2013—2023年贸易网络抗随机攻击能力提升，但对关键节点的路径依赖使其在蓄意攻击下仍显脆弱。基于此，提出实施“区域化多源供应”策略、依托“一带一路”倡议框架与区域枢纽国家共建油脂贸易走廊等对策建议，以促进我国在国际大豆油贸易中的合作，保障大豆油资源供应安全。 As the core subsystem of the international agricultural trade system, the topological structure and risk resistance of the global soybean oil trade network have an important impact on global food security. In order to cope with the fluctuations of the global grain and oil market and improve the resilience and security of China′s soybean oil supply chain, a global trade network model of soybean oil from 2013 to 2023 based on complex network theory was constructed, and its evolution characteristics and resilience performance were systematically analyzed. The results showed that the soybean oil trade showed a clear pattern of "America export-Asia import", with Argentina, Brazil and the United States being the core exporters of soybean oil, and India being the largest importer. The evolution of the soybean oil trade network presented a trend of "first decentralization and then reorganization", closer connection between nodes, improved network efficiency and diversification. The Netherlands was the world′s most influential soybean oil trade node, with countries such as Germany, the United States, Belgium and Italy occupying an important position in the network for a long time. The backbone structure of the global soybean oil trade network had been continuously enriched and expanded, showing a development trend with a few countries as the core node and connecting regional trade groups. The resilience assessment of the soybean oil trade backbone network revealed that the network resistance to random attack had improved from 2013 to 2023, but the path dependence on key nodes made it still vulnerable to targeted attack. Based on this, some countermeasures and suggestions are put forward, such as implementing the strategy of "regional multi-source supply" and jointly building oil trade corridors with regional hub countries based on the framework of the "Belt and Road" initiative, so as to promote China′s international soybean oil trade cooperation and ensure the security of soybean oil resource supply.
旨在为河北省食品安全风险监测工作提供数据基础，对河北省市售食用植物油中3-氯丙醇酯（3-MCPDE）及2-氯丙醇酯（2-MCPDE）的污染状况进行调查分析，并开展不同人群风险暴露评估。在河北省11个地市采集6种食用植物油样品共145份，以同位素稀释-气相色谱-质谱联用法对3-MCPDE和2-MCPDE进行定量，并采用目标危害系数法对河北省2～3岁、4～6岁、7～10岁、11～17岁、18～29岁、30～44岁、45～59岁、60～69岁、70岁及以上人群经食用植物油摄入氯丙醇酯的风险进行评估。结果表明：6种食用植物油中3-MCPDE和2-MCPDE的检出率分别为45.5%和43.4%，平均值分别为0.79 mg/kg和0.44 mg/kg，其中花生油和大豆油氯丙醇酯平均含量较高；河北省居民经食用植物油摄入3-MCPDE和2-MCPDE的健康风险较低，但高消费人群（P95）3-MCPDE暴露风险较高，其中2～6岁高消费人群（P95）3-MCPDE日暴露量超出每日最大耐受摄入量〔2 μg/(kg·d)〕。综上，河北省居民经植物油摄入氯丙醇酯的健康风险总体上处于可接受水平，但对于2～6岁人群以及植物油高消费人群氯丙醇酯暴露的健康风险仍需重点关注。 In order to provide a data foundation for food safety risk monitoring in Hebei Province, the contamination levels of 3-chloropropanol ester (3-MCPDE) and 2-chloropropanol ester (2-MCPDE) in edible vegetable oils sold in Hebei Province were investigated and risk assessments were conducted for different population groups. A total of 145 samples, including 6 categories of vegetable oils were collected across 11 cities in Hebei Province. The contents of 3-MCPDE and 2-MCPDE were determined using the isotope dilution-gas chromatography-mass spectrometry method. Targeted hazard quotient risk assessments were conducted for different age groups: 2-3 years old, 4-6 years old, 7-10 years old, 11-17 years old, 18-29 years old, 30-44 years old, 45-59 years old, 60-69 years old, 70 years and older. The results indicated that detection rates of 3-MCPDE and 2-MCPDE in edible oils were 45.5% and 43.4%, respectively, with mean levels of 0.79 mg/kg and 0.44 mg/kg. The average chloropropanol esters contents were relatively higher in peanut oil and soybean oil. The overall health risk from 3-MCPDE and 2-MCPDE intake via edible vegetable oils among Hebei residents was low. However, high-consumption group (P95) faced elevated 3-MCPDE intake risks, with daily exposure exceeding the maximum tolerable daily intake (2 μg/(kg·d)) for the 2-6 age group（P95）. In summary, the health risk of chloropropanol esters intake via edible vegetable oil for residents in Hebei Province is generally at an acceptable level. However, the health risks of chloropropanol esters exposure for individuals aged 2-6 years old and those with high consumption of vegetable oil still need to be focused.
旨在为高含量甘油三酯型鱼油的酶法工业化生产提供参考，以乙酯型鱼油和甘油为底物，采用酶催化酯交换反应制备高含量甘油三酯型鱼油，通过单因素试验确定振荡速度、反应温度、反应时间及加酶量对酯交换反应的影响。在此基础上，采用Box-Behnken设计酯交换反应工艺条件，并结合响应面法（RSM）和人工神经网络（ANN）模型分别对工艺进行优化，通过比较筛选出适宜的工艺优化方法，同时考察了脂肪酶的重复利用性能。结果表明：相较于ANN模型，RSM模型拟合程度更高，实测值与预测值之间误差更小，更适合作为高含量甘油三酯型鱼油工艺优化方法；通过RSM模型确定的最优工艺条件为振荡速度180 r/min、反应温度65 ℃、反应时间24 h、加酶量2%（以乙酯型鱼油质量计），在此条件下甘油三酯含量为76.10%；脂肪酶重复使用7次仍能达到工艺要求（甘油三酯含量≥76%）。综上，RSM模型可避免因数据量不足导致模型预测能力受限的问题，对于优化甘油三酯型鱼油制备工艺具有较强的准确性和适用性。 Aiming to provide a reference for the industrial enzymatic production of high-content triglyceride-form fish oil, ethyl ester-form fish oil and glycerol were used as substrates and enzymatic transesterification was employed to prepare high-content triglyceride-form fish oil. Single-factor experiments were conducted to determine the effects of oscillation speed, reaction temperature, reaction time, and enzyme dosage on the transesterification reaction. Based on this, the transesterification conditions were designed using the Box-Behnken method, and both response surface methodology (RSM) and artificial neural network (ANN) models were applied to optimize the process respectively. By comparing the two approaches, a suitable process optimization method was selected. Additionally, the reusability of the lipase was investigated. The results indicated that compared to ANN model, RSM model exhibited a higher degree of fit and smaller errors between measured and predicted values, making it more suitable for optimizing the process of high-content triglyceride-form fish oil. The optimal process conditions selected through the RSM model were as follows: oscillation speed 180 r/min, reaction temperature 65 ℃, reaction time 24 h, and enzyme dosage 2% (based on the mass of ethyl ester-form fish oil). Under these conditions, the triglyceride content reached 76.10%. The lipase could meet the process requirements(the triglyceride content≥76%) after being reused seven times. In conclusion, the RSM model avoids the limitation of predictive capability due to insufficient data volume and demonstrates strong accuracy and applicability for optimizing the preparation process of triglyceride-form fish oil.
为给油条煎炸油的选择提供参考，以10种植物油为煎炸介质，在分析其理化指标的基础上，考察了煎炸油种类对油条品质（水分含量、含油量、比容、色泽、质构以及感官品质）的影响，通过相关性分析探究了煎炸油理化指标与油条品质之间的关系，并采用偏最小二乘法判别分析对油条品质差异进行了归类，筛选出导致油条品质差异的关键指标。结果表明：煎炸油的种类对油条品质具有显著性影响，煎炸油的脂肪酸组成和黏度对油条的色泽、质构、含油量具有显著影响；10种油脂煎炸的油条可分为3类，其中第一类为棉籽油、稻米油、玉米油和大豆油煎炸的油条，整体品质较好，第二类为花生油和棕榈油煎炸的油条，整体品质中等，第三类为高油酸菜籽油、菜籽油、高油酸葵花籽油和葵花籽油煎炸油条，整体品质较差；油条的表皮硬度、表皮水分含量、表皮含油量、色泽a*值可作为不同油脂煎炸的油条的品质差异性关键指标；油脂的饱和脂肪酸含量和黏度为影响煎炸油条品质差异的关键因素。综上，可选择较低黏度和较高饱和脂肪酸含量的植物油煎炸油条。 To provide a reference for selecting frying oils for fried dough sticks, ten vegetable oils were used as frying media. Based on the analysis of the physicochemical indexes of the ten oils, the effects of oil type on the fried dough sticks qualities (moisture content, oil content, specific volume, color, texture, and sensory quality) were examined. Correlation analysis was conducted to explore the relationships between the physicochemical properties of the frying oils and fried dough sticks quality, while partial least squares discriminant analysis was applied to classify differences in fried dough sticks quality and to identify key indicators distinguishing quality variations. The results showed that the type of frying oil had a significant impact on fried dough sticks quality. The fatty acid composition and viscosity of the frying oil significantly affected the color, texture, and oil content of fried dough sticks. The fried dough sticks fried in the ten oils could be classified into three categories. The first category included those fried in cottonseed oil, rice bran oil, corn oil, and soybean oil, exhibited the best overall quality. The second category included those fried in peanut oil and palm oil, showed moderate overall quality. The third category included those fried in high-oleic acid rapeseed oil, rapeseed oil, high-oleic acid sunflower seed oil, and sunflower seed oil, demonstrated the poorest overall quality. Key indicators for distinguishing fried dough sticks quality differences among oils included crust hardness, crust moisture content, crust oil content, and color a* value. The saturated fatty acid content and viscosity of the oils were identified as critical factors influencing quality differences in fried fried dough sticks. In conclusion, vegetable oils with lower viscosity and higher saturated fatty acid content are recommended as frying oils for fried dough sticks preparation.
旨在为澳洲坚果粕的综合利用及高值化产品加工提供参考，以澳洲坚果脱脂粕粉为原料，采用单因素试验和正交试验确定复合酶增溶改性与纯化制备速溶蛋白粉与分离蛋白粉的最佳工艺条件，并进行中试生产实践同步制备速溶蛋白粉与分离蛋白粉，对2种蛋白粉的功能特性和氨基酸组成进行测定。结果表明：澳洲坚果速溶蛋白粉最佳增溶工艺条件为中性蛋白酶与纤维素酶质量比2∶ 1、加酶量1.5%（以脱脂粕粉质量计）、酶解时间120 min、料液比1∶ 4；分离蛋白粉最佳纯化工艺条件为糖化酶、谷氨酰胺转氨酶与单宁酶质量比2∶ 2∶ 1、加酶量15%（以脱脂粕粉质量计）、酶解时间90 min、料液比1∶ 4；在优化条件下，通过中试生产制备的速溶蛋白粉蛋白质含量为57.26%，得率为1382%，蛋白质提取率为25.21%，氨基酸总量为51.24 g/100 g，制备的分离蛋白粉蛋白质含量为8653%，得率为2136%，蛋白质提取率为58.89%，氨基酸总量为79.43 g/100 g；速溶蛋白粉和分离蛋白粉在pH 5.0时溶解性和乳化性均最小，在60 ℃时持水性和吸油性均最大；速溶蛋白粉在pH 7.0~11.0时溶解性较佳。综上，澳洲坚果速溶蛋白粉和分离蛋白粉同步制备工艺可行，且产品品质较好。 In order to provide a reference for the comprehensive utilization and high-value product processing of macadamia nut meal, with defatted macadamia nut meal as the raw material, single factor and orthogonal experiments were used to determine the best technological conditions for the preparation of instant protein powder and protein isolate powder by solubilizing modification and purification with complex enzyme, and pilot production practice was conducted to simultaneously prepare instant protein powder and protein isolate powder. The functional properties and amino acid composition of the two products were analyzed. The results showed that the optimal solublization conditions of macadamia instant protein powder were as follows: neutral protease-cellulase mass ratio 2∶ 1, enzyme dosage 1.5%(based on the mass of defatted meal), enzymolysis time 120 min, solid-liquid ratio 1∶ 4. The optimal purification conditions of protein isolate powder were glucoamylase-transglutaminase-tannase mass ratio 2∶ 2∶ 1, enzyme dosage 1.5%(based on the mass of defatted meal), enzymolysis time 90 min, and solid-liquid ratio 1∶ 4. Under these conditions, the pilot production was carried out. The protein content of the prepared instant protein powder was 57.26%, the product yield was 1382%, the protein extraction rate was 2521%, and the total amino acid content was 51.24 g/100 g. The protein content of the prepared protein isolate powder was 86.53%, the product yield was 21.36%, the protein extraction rate was 5889%, and the total amino acid content was 79.43 g/100 g. The solubility and emulsifying capacity of instant protein powder and protein isolate powder were the lowest at pH 5.0, and the water holding capacity and oil holding capacity reached the maximum at 60 ℃. The solubility of instant protein powder was good at pH 7.0-11.0. In summary, the simultaneous preparation process for macadamia instant protein powder and protein isolate powder is feasible, and the resulting products exhibit good quality.
为改善米糠脂肪烷醇在水中的分散性，将其制成前体脂质体，对制备工艺进行筛选和优化，并对最佳工艺条件下制备的前体脂质体复水后理化性质进行测定，进一步对其进行结构表征和储藏稳定性考察。结果表明，薄膜分散法结合冷冻干燥法更适合制备米糠脂肪烷醇前体脂质体，最佳工艺条件为胆固醇与磷脂酰胆碱质量比1∶ 5、芯材与壁材质量比1∶ 14、蔗糖脂肪酸酯添加量12%（以壁材总质量计）、旋转蒸发温度45 ℃，该条件下米糠脂肪烷醇前体脂质体包封率达(95.42±063)%，复水后平均粒径为(239.4±7.8) nm，多分散性指数为(0.242±0.010)，ζ-电位为(-30.5±0.9) mV，在25 ℃下储藏35 d后，包封率保留率达96.74%。表征结果显示：蔗糖脂肪酸酯能够与磷脂酰胆碱的极性基团发生相互作用，参与脂质体结构形成，提高脂质体的包封率和稳定性；甘露醇在冷冻干燥中能够抑制前体脂质体膜之间的融合，保证脂质体结构的稳定性。综上，前体脂质体技术可有效改善米糠脂肪烷醇在水中分散性。 To improve the aqueous dispersibility of rice bran fatty alcohol, it was formulated into proliposomes. The preparation process was screened and optimized. The proliposomes prepared under optimal conditions was evaluated for its physicochemical properties after rehydration, and its structure was characterized and its storage stability was investigated. The results showed that the thin-film hydration method combined with freeze-drying was more suitable for preparing rice bran fatty alcohol proliposomes.The optimal conditions were as follows: mass ratio of cholesterol to phosphatidylcholine 1∶ 5, mass ratio of core material to wall material 1∶ 14, addition of sucrose fatty acid esters 12% (based on total wall material mass), and rotational evaporation temperature 45 ℃. Under these conditions, the encapsulation efficiency of rice bran fatty alcohol proliposomes was (95.42±0.63)%, the average particle size after rehydration was (239.4±7.8) nm, the polydispersity index was (0.242±0.010), and the ζ-potential was (-30.5±0.9) mV. After storage at 25 ℃ for 35 d, the encapsulation efficiency retention rate was 96.74%. The characterization results showed that sucrose fatty acid esters could interact with the polar head groups of phosphatidylcholine, thereby participating in the formation of the liposomal structure, and consequently improved both the encapsulation efficiency and overall stability of the liposomes. The mannitol inhibited the fusion of proliposome membranes during lyophilization, thereby ensuring the structural integrity of the liposomes. In summary, the proliposome technology can significantly improve the water dispersibility of rice bran fatty alcohol.
为探究沙棘果实蛋白质翻译后修饰（PTMs）是否存在组织特异性和发育阶段的依赖性,采集2种沙棘品系高油1号和杂58的发育初期和成熟期果实，检测并比较分析果肉与种子中6种PTMs（乙酰化修饰、赖氨酸琥珀酰化修饰、赖氨酸巴豆酰化修饰、2-羟基异丁酰化修饰、丙二酰化修饰及泛素化修饰）的差异。结果表明：6种PTMs在果肉与种子间具有明显的组织特异性，果肉2个发育期的乙酰化修饰、丙二酰化修饰和泛素化修饰水平均高于种子，种子2个发育期的赖氨酸巴豆酰化修饰水平和2-羟基异丁酰化修饰水平均高于果肉，而赖氨酸琥珀酰化修饰则表现为发育初期种子中修饰水平高于果肉，成熟期果肉中的修饰水平高于种子；乙酰化修饰、赖氨酸琥珀酰化修饰、丙二酰化修饰、赖氨酸巴豆酰化修饰和泛素化修饰5种PTMs均表现为果肉成熟期修饰水平高于发育初期，但是在种子中无明显规律；2种沙棘品系PTMs的差异仅表现在种子发育初期，其乙酰化修饰、泛素化修饰和2-羟基异丁酰化修饰水平存在明显差异，这3种PTMs可能参与沙棘种子油脂合成与积累。综上，沙棘果实的PTMs在不同组织和不同发育期存在明显差异。 To investigate whether protein post-translational modifications (PTMs) in Hippophae rhamnoides fruits exhibit tissue specificity and developmental stage dependence, fruits from two Hippophae rhamnoides varieties Gaoyou 1 and Za 58 were collected at both early developmental and mature stages,the differences in six types of PTMs—acetylation, lysine succinylation, lysine crotonylation, 2-hydroxyisobutyrylation, malonylation, and ubiquitination—between the pulp and seeds were detected and comparatively analyzed. The results showed that the six PTMs displayed clear tissue specificity between pulp and seeds. The acetylation, malonylation and ubiquitination levels of pulp were more than those of seeds at two developmental stages. The lysine crotonylation and 2-hydroxyisobutyrylation levels of seeds were more than those of pulp at two developmental stages. The lysine succinylation levels were higher in seeds than in pulp at the early developmental stage, and higher in pulp than in seeds at the mature stage. Five PTMs levels of acetylation, lysine succinylation, malonylation, lysine crotonylation, and ubiquitination were more abundant in the pulp at the mature stage than those at the early developmental stage, whereas no consistent trend was observed in the seeds. Differences in PTMs between the two varieties were only evident during the early developmental stage of the seeds, with significant variations in acetylation, ubiquitination, and 2-hydroxyisobutyrylation levels, and these three PTMs may be involved in lipid synthesis and accumulation in Hippophae rhamnoides seeds. In conclusion, PTMs in Hippophae rhamnoides fruits exhibit significant differences across tissues and developmental stages.
作为一种重要的油料资源，亚麻籽含有丰富的营养成分，亚麻籽及其深加工产品在健康食品、医药制剂及功能化妆品领域展现出重要的应用价值。旨在为构建亚麻籽“资源—技术—产品”全链条增值体系提供理论依据，助力健康中国战略下功能性食品产业的可持续发展，基于全产业链视角，系统综述了亚麻籽高值化利用，涵盖脂类、蛋白、膳食纤维及功能性小分子（木酚素、环肽）的创新提纯技术，应用现状及发展潜力，解析亚麻籽深加工技术创新路径与产业化实践。当前亚麻籽产业正朝原料精准脱毒、产品靶向设计及工艺智能集成方向纵深发展，但需突破抗营养因子脱除、标准体系构建等关键瓶颈。 As an important oilseed resource, flaxseed (Linum usitatissimum L.) contains rich nutrients. Flaxseed and its deep-processed products exhibit significant application value in health foods, pharmaceutical formulations, and functional cosmetics. In order to provide a theoretical basis for constructing a full-chain value-added system of "resources-technology-products",thereby promoting the sustainable development of the functional food industry under Healthy China Initiative, from a whole-industrial-chain perspective, the high-value utilization of flaxseed, covering innovative purification technology, application status and development potential for lipids, proteins, dietary fibers, and functional small molecules (lignans, cyclolinopeptides) were systematically summarized, and the technological innovation pathways and industrial practices of flaxseed deep processing were analyzed.The current flaxseed industry is evolving toward precise detoxification of raw materials, targeted product design, and intelligent integration of processing technologies. However, critical bottlenecks such as the removal of antinutritional factors and the establishment of standard systems must be addressed.
