In this investigation, pinocembrin and galangin were efficiently extracted from the male inflorescence of Populus alba L. × berolinensis K. Koch through an enzymatic pretreatment–ultrasonic-assisted strategy (EP-UAS), and the feasibility of their pilot-scale application was validated. The optimal parameters (ethanol volume fraction, cellulase dosage, incubation temperature, incubation time, pH, liquid‒solid ratio, ultrasonic irradiation power during incubation, duty cycle, ultrasonic irradiation power and time during extraction) affecting pinocembrin and galangin yields were systematically explored. The Box–Behnken design (BBD) results provided optimal parameters for the EP-UAS process. Under the optimal conditions, the actual yields of pinocembrin and galangin were 2158.33 ± 0.13 μg/g and 1257.96 ± 0.06 μg/g, respectively. Stability, recovery and reproducibility were determined under the above optimized conditions to evaluate the proposed EP-UAS method. Moreover, laboratory-scale experimental results revealed that the conditions selected via single-factor and response surface experiments were also applicable to pilot-scale production, facilitating industrialization.

在人类文明的发展中,烹饪饮食文化是其最重要的组成部分.世界各国的烹饪饮食文化各具特色,而在数千年中华文化中积淀和发展而来的鲜明而独特的中华烹饪饮食文化更是独树一帜.饮食文化的发展史本质上就是人类的发展史,从裹腹之需到精神享受,从摄取营养到养生保健,从单一的充饥到复杂的社会属性,无不体现出人类为追求美好生活而不懈努力的永恒主题.十八世纪工业革命使传统的烹饪技术发生了翻天覆地的变化,从传统的烹饪术派生而来的现代食品工业既区别于传统烹饪,又与传统的烹饪术是一脉相承的.

In the present study, the influence of the corporation of different levels of tapioca starch（TS,1%, 3%, 5%） on physiochemistry, sensory qualities and textural characteristics of seasoned beef patties and the influences of the equivalent levels of natural food additives and ingredien including TS（3%）,buckwheat starch（BS, 3%）, potato starch（PS, 3%）, soy protein isolate（SPI, 3%） and carrageenan（CAR,0.5%） on the quality of seasoned beef patties were investigated. The results showed that the seasoned beef patties with adding 3% TS had better quality compared to beef patties without the addition of TS and the incorporation of 1% and 5% TS. Incorporation of 3% TS in seasoned beef patties showed the lower cooking loss compared with other treatments due to the increase of water holding and oil holding capacities. The tenderness, the juiciness, the flavor and overall acceptability of 3% TS group were better than those of other treatments and the control（without any additives）, while the color of seasoned beef patties was somewhat affected by the corporation of TS. The hardness and the chewiness of 3% TS group were significantly lower than those of other treatments and the control. Therefore, the addition of TS might be an efficient way to improve the quality of minced beef patties.

立德树人是高等教育的根本任务,而课程思政是新时代的主题,课程思政既是实现高校立德树人的根本保证,也是提高我国高校人才的家国情怀和责任意识的有效途径,将思政教育融入到专业课程中,进行创新性的教学设计并付诸实践,对提高食品专业学生的综合素养具有重要的现实意义.该文根据《食品添加剂》课程的性质和特点,围绕课程教学 目标,深度挖掘本课程每个章节知识点的思政元素,并基于成果导向教育(Out-comes Based Education,OBE)理念对采用混合式教学的课程进行具体的设计和实践,努力探索出一种既能提高食品专业学生的创新精神和实践能力,又能增强其民族自豪感和责任感的新方法,同时也为本专业其他课程的教学设计和实践提供一定的理论参考.

Curriculum ideological and political education is the fundamental task of implementing moral education and cultivating people in colleges and universities, and also the basic requirement for the development in the new era. The concept of OBE is results-oriented education, which is a reverse design education concept of 'output -oriented, student-centered, teacher-led organization and continuous improvement'. Principles of Food Technolog is the core course of food major, which plays a vital role in cultivating high-quality professionals in the food industry. Therefore, it is urgent for teachers to explore the ideological and political elements contained in the knowledge system and penetrate into each teaching link in the teaching process. Based on the characteristics of the course, teaching objectives and teaching content, this paper explores the ideological and political elements in each chapter deeply, and constructs such elements based on the concept of OBE and implements through the combination of online and offline teaching. The teaching of specialized courses and curriculum ideological and political education in the curriculum go in the same direction to achieve a synergistic effect. Through the construction and implementation of the ideological and political elements of the course, students can improve their sense of identity and professional ethics of food major, and help students form a correct world outlook, outlook on life and values. At the same time, the research results of the course are expected to provide appropriate reference and reference for the construction and effective implementation of other professional courses.

The study investigated the effects of compound fibers composed of psyllium husk powder (PHP, 0.3%) and methylcellulose (MC, 0, 0.3, 0.6, 0.9, and 1.2%) on the storage stability, rheology, and microstructure of sodium caseinate emulsions. Results showed that the emulsion stability was enhanced with the increased concentrations of MC, especially at the concentration of 1.2%. The oil droplet size in the emulsions was decreased as the concentrations of compound fibers increased, which was further confirmed by the optical microscope analysis. The rheological measurements and cryo-scanning electron microscopy results indicated that compound fibers improved the viscosity of the emulsions, and formed a strong three-dimensional network structure. The results of confocal laser scanning microscope and surface protein concentration measurements showed that compound fibers were evenly distributed into the oil droplet surface. The above results demonstrate that compound fibers are an effective thickener and emulsifier in enhancing the stability properties of oil-in-water (O/W) emulsions stabilized by sodium caseinate.

Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage.

Psyllium husk powder (PHP) is a natural food hydrocolloid. This study was conducted to examine the changes of PHP-soybean oil emulsions affected by PHP concentrations. The emulsifying stability, rheological properties, microstructure and oxidative stability of four levels of PHP emulsions (0.3%, 0.4%, 0.5%, 0.6%, w/w) were determined. Results showed that the emulsion stability, the apparent viscosity, the storage modulus, and the loss modulus were increased with the incremental PHP concentration, whilst the emulsion droplet size, the surface tension, the peroxide value, and the thiobarbituric acid reactive substance value were decreased. The PHP formed a network structure around the oil droplets evidenced by cryo-scanning electron microscopy. The decreased oil droplet size and incremental viscosity might the reasons for the increase of emulsions stability and oxidative stability as the PHP concentration increased. The above results indicate that PHP could be an efficient emulsifier to form a stable oil-in-water emulsion and have a potential application for the food industry.

Summary The present study was designed to investigate the effects of different ultrasonic powers (0–600 W) on the storage stability, rheological properties and microstructure of non‐salt chicken myofibrillar protein (MP) emulsions. The Turbiscan stability index (TSI) values, storage modulus ( G ′) values, loss modulus ( G ″) values, viscosity values and droplet size of the MP emulsions first increased and then decreased with an increase in ultrasonic power. The results of the creaming index and TSI values showed that ultrasonic treatment effectively improved the storage stability of the emulsions compared with non‐ultrasonic treatment. Meanwhile, sonication decreased the oil droplet size and the contact angles accompanied by an increase in G ′ and G ″ values and the viscosity. The oil droplets became smaller and more uniform distribution observed through the different kinds of microscopic analysis. The physical stability of non‐salt MP emulsions treated with different ultrasonic powers was significantly enhanced, and ultrasonic treatment with 450 W power had the optimal efficiency for the stability of the emulsions.

高校开展食育对于提升大学生综合素质具有重要意义.教育家陶行知先生的教育思想为开展大学生食育提供了宝贵的理论和实践方法的指引.以陶行知先生的"生活教育"思想和"教学做合一"的方法论为指导,探讨高校食育如何以"做"为中心,教学做合一,以使学生真正掌握健康饮食的本领,并自觉过健康的饮食生活.作为一名教师,只有学好、用好、发展好陶行知先生的教育思想,才符合其"生活教育"本身的精神,使"生活教育"理论更好地服务于新时代.

The effect of susceptibility to in vitro oxidation on the degradation of myosin isolated from beef muscles via mu-calpain or caspase-3 was examined, and the measurement of the oxidation sites of myosin heavy chains was performed. Myosin was incubated with hydroxyl free radical-generating systems, which were composed of 0.01 M FeCl3, 0.1 M ascorbic acid, and 0, 25, 50, and 100 mu M H2O2 at 37 degrees C for 20 min. The oxidized myosin then reacted with mu-calpain or caspase-3 at 37 degrees C for 30 min, respectively. The results showed that protein oxidation systems in vitro resulted in different levels of myosin oxidation, leading to significant changes in the secondary structure of myosin (P < 0.05). The sodium dodecyl dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blotting results showed that in vitro oxidation promoted myosin degradation via pcalpain or caspase-3. Proteomics research suggested that the number of myosin oxidation sites increased constantly with the increase of oxidation levels. Oxidation sites of myosin were mainly cysteine, methionine, arginine, histidine, tyrosine, lysine, and asparagine. These results indicated that oxidation using H2O2 in the range of 0-100 mu M could increase the degradation of myosin via p-calpain and caspase-3 due to increased exposure of the oxidation sites of myosin.

蛋白质氧化是活性氧或氧化应激的副产物引起蛋白质的共价修饰.蛋白质氧化的结果主要是引起氨基酸侧链基团的修饰、蛋白质肽链骨架的断裂以及蛋白质分子内和分子间的交联或聚集,从而改变蛋白质的分子结构与功能,最终导致鲜肉品质的变化.目前,鲜肉在市场上的主要包装方式有托盘包装、真空包装、真空贴体包装和气调包装4种.不同包装方式在冷藏期间由于含氧量的不同引起蛋白质氧化程度不同,进而对鲜肉的品质产生重要影响.本文对市场上常用的鲜肉包装方式、蛋白质氧化的定义和机理以及不同包装方式下蛋白质氧化对鲜肉品质的影响进行综述.

"食品添加剂"课程是食品科学与工程专业开设的最重要专业课之一,具有极强的应用性和实践性,因此学好该课程对学生就业具有重要的现实意义.为了提高"食品添加剂"课程的整体教学质量,分析了"食品添加剂"课程在传统教学中存在的一些实际问题,并根据存在的问题从教学内容、 教学方法、 教学实践和考核方式4个方面进行全面具体的改革.实践证明,良好的教学改革不仅能够调动学生主动学习的积极性,提高学习效率,并培养出专业学生分析问题和解决问题的实际能力,还能够提高食品添加剂学科的教学质量,提升教师的整体教学水平.

以新鲜白玉菇为原料,通过测定其营养成分、色泽、复水比、感官评定、质构测定以及微观结构测定,研究热风变温干燥,真空冷冻干燥,红外恒温干燥3种干燥方式对其品质的影响.结果表明:相对于热风变温干燥组和红外恒温干燥组,真空冷冻干燥组的白玉菇样品样品营养成分最高,蛋白质和多糖含量分别为221.16 mg/g和74.25 mg/g.同时,真空冷冻干燥组的复水比、色泽、感官评定和质构特性最好,电镜结果表明真空冷冻干燥组的样品组织结构完整性最好.综合比较,真空冷冻干燥是3种干燥方式中最理想的干燥方式.

以酵素粉、芋头粉和高筋小麦粉为主要原料,研究酵素粉添加量、芋头粉添加量、酵母添加量和白糖添加量对芋头粉面包品质的影响.在单因素实验基础上,采用正交实验确定酵素芋头粉面包的工艺配方.结果表明,酵素芋头粉面包的最佳制作工艺参数为酵素粉添加量3％,芋头粉添加量6％,酵母添加量2％,白糖添加量16％,在此条件下制得的酵素芋头粉面包外表呈金黄色,组织结构蓬松有弹性,口感柔软香甜,具有芋头粉特有的风味.

以不添加任何天然食用胶为对照,分别添加海藻酸钠和亚麻籽胶制备脂肪含量低于5％的低脂香肠,通过测定其蒸煮损失率、保水性、颜色、感官评定、质构特性以及微观结构,研究天然食用胶对西式香肠品质的影响.结果表明:相对于对照组,海藻酸钠替代组和亚麻籽胶替代组的颜色和风味无显著性差异(P＞0.05),而蒸煮损失显著减少(P＜0.05),保水性显著增加(P＜0.05).感官评定、质构测定和扫描电镜结果表明,海藻酸钠替代组和亚麻籽胶替代组的硬度、弹性、咀嚼性和总体接受性均显著性提高(P＜0.05).天然食用胶是多糖类大分子物质中较为理想的脂肪替代物.

Modified atmosphere packaging (MAP) storage has become a useful technique for extending the shelf life of fruit and vegetables. However, the success of MAP depends on many factors, including types of fresh products, storage conditions, and the characteristics of the packaging films. To achieve the optimal gas composition in the package headspace and improve the postharvest quality of fresh produce, the packaging film with appropriate barrier properties needs to be selected. This study aimed to predict the film thickness by applying produce respiration rate and package film permeability data measured in given product weight and storage conditions. An available film (eg, 25‐μm‐thick low‐density polyethylene) was used to pack fresh produce, and the respiration rate of fresh produce and in‐package O2 and CO2 concentrations at steady state were measured. Permeability of the film was calculated based on mass balance, and the thickness of the film could be predicted if the recommended target O2 and CO2 concentration was obtained from the literature. To validate the predicted thickness value, an experiment was conducted by packaging fresh table grapes in bags of the predicted thickness. The effect of packaging with different film thicknesses on the quality of the fruit was determined. The results showed good agreement between the predicted and the experimental in‐bag O2 and CO2 concentrations, and the MAP with predicted thickness (90 μm) film was more effective in maintaining postharvest quality of grapes during low‐temperature storage than the thinner films (30 and 60 μm) and the control.

为了研究不同组合干燥方法对水蜜桃脆片品质的影响,以真空冷冻干燥方法为基础和对照,并将其与热风、微波、气流膨化3种方法进行组合干燥对比实验和品质测试分析.结果表明,冻干-微波组脆片样品色泽改变最大,综合色差△E值显著高于其他3组(p＜0.05);在微观组织结构方面,冻干组形成了饱满的多孔网络骨架,孔隙率高,而冻干-微波组样品细胞组织坍塌严重、结构致密,冻干-热风组、冻干-气流组的微观组织形态相近且介于冻干、冻干-微波组2组之间;4组样品直径收缩率由高到低分别是冻干-微波、冻干-热风、冻干-气流、冻干,差异显著(p＜0.05);冻干-微波组脆片吸湿率显著低于其他3组,冻干组脆片吸湿率最高;冻干-微波组脆片硬度和脆度远高于其他3组,冻干组脆片最小;组织微观形态观察结果能较好地反映水蜜桃脆片上述品质的差异.4组水蜜桃脆片中,冻干,微波组综合品质最差,冻干组最佳,而其他2组综合品质介于中间.

Chlorine dioxide (ClO2) gas was used to control berry decay and rachis browning of table grape due to its antimicrobial and anti-browning properties. It was proposed that if ClO2 gas is fully absorbed by the fruit, the maximum total ClO2 dose can be calculated based on the maximum allowable residual concentration. To avoid possible bleaching effects on grape peel from high concentrations of ClO2, the total amount of ClO2 gas needs to be injected into the packages in many small doses at specific time intervals over the course of the 90-day storage period. Spoilage microorganism counts, decay rate, electrolyte leakage, rachis browning and residual ClO2 in berry were investigated. The results showed that ClO2 treatment could significantly reduce berry decay and rachis browning (p.05) compared to the control. Grape treated with 1.0 mg L-1 ClO2 6 times at 15-day intervals maintained better fruit quality without any risks from the residual ClO2. Practical applicationsThe present research found that ClO2 treatment is useful for improving the microbial safety of grapes and reducing berry decay and rachis browning during storage, and low doses of ClO2 spread over many treatment can yield better results.

以南高丛蓝莓果实为材料,以不同剂量的SO2缓释保鲜剂(用量分别为新鲜蓝莓质量的0.125％、0.250％、0.375％、0.500％)对果实进行处理,研究其对蓝莓果实腐烂率、漂白率、感官品质及SO2残留量等的影响.结果表明,SO2剂量越大,抑菌效果越好,腐烂率越低,但容易造成果实脱色漂白现象加重及SO2残留量增加,其中0.375％、0.500％剂量的处理组果实有明显的脱色漂白现象;而当SO2缓释保鲜剂用量为蓝莓质量的0.250％时,能获得较好的保鲜效果,果实腐烂率和漂白率均较低,如果在贮藏的中途(贮藏30 d)更换新的保鲜剂其保鲜效果更好,且在保鲜结束时果实的SO2残留量小于10 mg/kg,符合食品安全标准.