Summary Peanuts produce millions of tons of high‐protein peanut meal (after oil extraction) annually that can be used for food. Peanut protein, as a plant‐based protein, is a great alternative to animal protein to address protein deficiencies and rising health problems in the world. It has a high nutritional value, while the globular structure results in poor functional properties, limiting its application. Better functional properties can be obtained through processing and modification. This paper elaborates the nutritional and functional properties of peanut protein and highlights the application of peanut protein in food industry in recent years. Applications for peanut protein include meat and milk substitutes, edible films, nanoparticles, and some new technologies such as electrostatic spinning and three‐dimensional (3D) printing in recent years. This paper could improve people's understanding of the molecular structure of peanut protein and the physicochemical properties associated with the structure changes during processing. It could also contribute to better utilisation of peanut protein, providing more varieties of peanut protein products for the food industry.

BACKGROUND:Soybean reddening during storage and transportation has caused great concern due to the serious economic loss. However, the mechanism of reddening has not been clearly elucidated. In this study, metabolomics was employed to investigate the reasons for soybean reddening during storage. RESULTS:The results of multivariate statistical analysis showed that the metabolite level of red soybean was significantly different from that of normal soybean. The differentially expressed metabolites were mainly enriched by biosynthesis of secondary metabolites and amino acid metabolism. Metabolism analysis showed that the biosynthesis of cyanidin and betalains was enhanced in reddening soybean. In addition, it was found that phenolic and flavonoid compounds decreased, while quinones, furans and 5-hydroxymethylfurfural increased in reddening soybeans compared to normal soybeans. CONCLUSION:The upregulation of cyanidin and betalains was the main reason for soybean reddening. Besides, the oxidation of phenols and flavonoids, as well as Maillard reaction, also contributed to the color change. © 2024 Society of Chemical Industry.

Nitrogen controlled atmosphere (N-CA) was widely used to keep grains from pest infestation. However, there was few studies on the grain quality changes during re-aeration after N-CA storage, i.e. N2-re-aeration storage (NRAS). In this paper, quality changes of two varieties of rice (Oryza sativa L.) during NRAS was investigated. Moreover, a non-targeted metabolomics approach was employed to reveal the mechanisms of rice quality changes after NRAS. Compared with rice in conventional storage (CS), fatty acid values (FAVs) and malondialdehyde (MDA) contents of rice showed slower increase rates in NRAS before re-aeration (0–60 days), while displayed faster increase rates after reaeration (60–150 days). And NRAS had no obvious effect on pasting and texture properties of rice. Additionally, metabolisms that are sensitive to changes in storage atmosphere are screened out, such as glycine, 4-aminobutyric acid, gluconic acid, sorbitol, γ-linolenic acid and stearidonic acid. This work provided a new insight into the mechanisms of rice quality changes after NRAS and helped reserve corporation develop storage policy for rice storage.

在小型储粮仓房未安装内环流控温系统且未配备谷物冷却机的情况下,将空调控温技术与单管通风技术应用于水分不均匀玉米的夏季储藏过程中,并监测技术使用过程中玉米温度与水分的变化.研究结果表明:夏季储藏仅靠单管通风和粮面低功率空调的作用,难以控制玉米粮温和水分,需要结合大功率空调并进行整仓压入吸出相结合的通风模式,才能确保其安全储藏.

将内环流控温技术与空调控温技术应用于进口大豆的储藏,监测储藏过程中大豆水分和品质的变化.研究结果表明,内环流控温技术与空调控温技术的结合使用,能确保大豆在免熏蒸的情况下安全储藏,有利于实现绿色科技储粮.

Nitrogen controlled atmosphere (N2-CA) was an effective way to control pest infestation in grains. In this study, the quality changes of rice during N2-CA storage were monitored. An un-targeted metabolomics method was used to detect the rice metabolites and explore the mechanism of N2-CA storage for delaying rice deterioration. The results showed that N2-CA storage could retard the increase of fatty acid value and the amylose content, and defer the decrease of the peroxidase and catalase activities in rice. And N2-CA storage had no significant influence on texture characteristics of rice. It was due to that N2-CA storage supplied a lower oxidative stress environment to rice. The metabolomics results suggested some metabolites and pathways were affected by N2-CA storage. These results revealed that N2-CA storage could protect rice cells from oxidative damage, reduce amino acids and fatty acids accumulation and slow down the decomposition of polysaccharides and oligosaccharides.