1
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Pan F, Li X, Tuersuntuoheti T, Zhao L, Liu M, Fang X, Peng W, Tian W. Self-assembled condensed tannins supramolecular system can adsorb cholesterol micelles to promote cholesterol excretion. Int J Biol Macromol 2023; 253:126549. [PMID: 37659485 DOI: 10.1016/j.ijbiomac.2023.126549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 08/14/2023] [Accepted: 08/24/2023] [Indexed: 09/04/2023]
Abstract
In this study, the cholesterol (CH)-lowering behavioral mechanisms and drivers of condensed tannins (CTs) were revealed using a molecular aggregation theoretical model combined with in vitro experiments, as well as the CH-lowering effects of CTs validated based on animal experiments. Theoretical model results indicated that CTs can spontaneously aggregate to form supramolecular systems, can break CH micelles and form larger aggregates, a behavior driven by van der Waals forces and hydrogen bonds; DLS and TEM results confirmed that the presence of CH leads to a larger particle size of CTs and the formation of large aggregates; thermodynamic analysis and ITC revealed that the adsorption of CH by CTs is a spontaneous reaction driven by hydrogen bonds and hydrophobic forces; Animal experiments and fecal biochemical parameters further confirmed that the intake of CTs can reduce CH absorption and promotes CH excretion. Overall, this study reveals the CH-lowering behavioral mechanism of CTs from the perspective of molecular aggregation behavior.
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Affiliation(s)
- Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Xiangxin Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China.
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, People's Republic of China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, People's Republic of China
| | - Mengyao Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Xiaoming Fang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China
| | - Wenjun Peng
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China.
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, People's Republic of China.
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2
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Ai X, Pan F, Yang Z, Li J, Tuersuntuoheti T, Wang O, Zhao L, Zhao L. Computational design of a chitosan derivative for improving the color stability of anthocyanins: Theoretical calculation and experimental verification. Int J Biol Macromol 2022; 219:721-729. [PMID: 35963343 DOI: 10.1016/j.ijbiomac.2022.08.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 07/26/2022] [Accepted: 08/08/2022] [Indexed: 11/25/2022]
Abstract
The objective of this study was to design a chitosan (CS) derivative with good protective effect on the color stability of anthocyanins (ACNs) under accelerated storage. The binding affinities and interactions of 12 organic acids with cyanidin-3-O-glucoside (C3G) were evaluated using quantum mechanics method. Sinapic acid (SinA) showing the strongest interaction with C3G was selected for the synthesis of SinA-grafted-CS (SinA-g-CS), which was further characterized by FTIR and 1H NMR. Under accelerated storage conditions (40 °C), SinA-g-CS significantly improved the color stability of black rice anthocyanins (BRA) in the presence of l-ascorbic acid (pH 3.0), and showed a better protective effect than that of CS. Moreover, molecular dynamics simulation analysis showed SinA-g-CS formed more hydrogen bonds with C3G than CS. Our study demonstrated that SinA-g-CS designed by computational methods can effectively protect ACNs from degradation, and has the potential to be used in ACN-rich beverages as a replacement for CS.
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Affiliation(s)
- Xin Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Zichen Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Jiayi Li
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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3
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Asimi S, Xin R, Min Z, Tuersuntuoheti T, Sixuan L, Zhenhua W, Shan L, Ziyuan W. Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology. International Journal of Food Engineering 2022. [DOI: 10.1515/ijfe-2021-0326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
By simulating the aroma changes during in vitro mastication, we can better understand the aroma changes during rice eating, which is helpful in studying people’s sensory preferences. To investigate the rice aroma released during the in vitro mastication, the present study analyzed rice bolus’s odor fingerprints in vitro mastication using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose analysis results showed significant differences in the flavor of japonica rice in vitro mastication. In addition, GC-IMS determined 30 volatile organic compounds (VOCs) during rice in vitro mastication. Among these compounds, the most important content was aldehydes, followed by ketones and alcohols. Although the concentration of various chemicals was relatively high in cooked rice, most compounds decreased after mastication. The concentration of propan-2-ol, ethanol, and methanol increased after mastication. Multivariate data analysis showed that isoamyl sovalerate, pentanal, hexanal, acetone, hexanal, and limonene were the main VOCs of japonica rice during in vitro mastication. GC-IMS and e-nose analyses are complementary and recommended for using the two techniques to achieve the VOCs’ rapid and comprehensive detection during in vitro mastication. Results from this study allowed us to understand rice flavor during oral processing.
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Affiliation(s)
- Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Ren Xin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Zhang Min
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Li Sixuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Wang Zhenhua
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Liang Shan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Wang Ziyuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
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4
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Tuersuntuoheti T, Pan F, Zhang M, Wang Z, Han J, Sun Z, Song W. Prediction of
DPP‐IV
Inhibitory Potentials of Polyphenols Existed in Qingke Barley Fresh Noodles: In
Vitro
and In
Silico
Analyses. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16808] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University 100048 Beijing China
- Pony Testing International Group Co., Ltd. 100095 Beijing China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University 100048 Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University 100048 Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University 100048 Beijing China
| | - Jianxun Han
- Pony Testing International Group Co., Ltd. 100095 Beijing China
| | - Zhaozeng Sun
- Pony Testing International Group Co., Ltd. 100095 Beijing China
| | - Wei Song
- Pony Testing International Group Co., Ltd. 100095 Beijing China
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5
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Zhou N, Pan F, Ai X, Tuersuntuoheti T, Zhao L, Zhao L, Wang Y. Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins. Int J Biol Macromol 2022; 210:33-43. [PMID: 35526769 DOI: 10.1016/j.ijbiomac.2022.05.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/30/2022] [Accepted: 05/02/2022] [Indexed: 11/30/2022]
Abstract
Anthocyanins (ACNs) have attracted considerable research attention because of their excellent health benefits, but their low stability and bioavailability limit their applications. In this study, sinapic acid-grafted-chitosan (SA-g-CS) conjugate was synthesized by grafting SA onto CS via a free radical mediated method. Nanoparticles were prepared using casein (CA) together with SA-g-CS to improve the performance and sustained release of black rice anthocyanins (BRA). The results of UV-Vis, FTIR and 1H NMR spectra for SA-g-CS conjugates demonstrated the successful grafting of SA onto CS. The results of DPPH, ABTS and ferric ion reducing antioxidant power assays showed that the SA-g-CS conjugates had strong antioxidant capacities, and the higher the pH of the grafting reaction system, the stronger the antioxidant capacity of the conjugates. X-ray diffraction and scanning electron microscopy analyses showed that the crystallographic property and microstructure of CS were improved by the grafting of SA. Compared with BRA loaded nanoparticles prepared with CA alone or the combination of CS and CA, the BRA loaded nanoparticles constructed by SA-g-CS and CA have smaller particle size, better dispersion, encapsulation efficiency and sustained-release property. These results provided great potential for the application of phenolic acid grafted CS in stabilizing ACNs.
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Affiliation(s)
- Na Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Xin Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yong Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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6
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Wang Z, Wang K, Zhang M, Duan M, Tuersuntuoheti T, Li M, Wang J, Ren X. Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Kaiyun Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Mengjie Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Meng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Jia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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7
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Liu L, Gu P, Li C, Zhang B, Tuersuntuoheti T, Zhu B, Liang S, Zhang M. Improve the quality of bog bilberry juice by controlling the inoculation pH and timing of
Lactobacillus plantarum. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lihong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Pan Gu
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Chengjie Li
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
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8
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Pan F, Zhao L, Cai S, Tang X, Mehmood A, Alnadari F, Tuersuntuoheti T, Zhou N, Ai X. Prediction and evaluation of the 3D structure of Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and its interaction with palmitoleic acid or oleic acid: An integrated computational approach. Food Chem 2021; 367:130677. [PMID: 34343803 DOI: 10.1016/j.foodchem.2021.130677] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 06/11/2021] [Accepted: 07/20/2021] [Indexed: 12/13/2022]
Abstract
This study investigated the physicochemical properties and 3D structure of Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and its interaction with palmitoleic acid (POA) or oleic acid (OA) in macadamia oil. The 3D structure of MiAMP2 was constructed for the first time by ab initio modelling using the TrRosetta server. The results showed that MiAMP2 was highly hydrophilic and had seven disulfide bonds and higher α-helix and β-sheet/turn contents. Molecular simulation showed that the hydrophobic pocket of MiAMP2 created a favourable environment for the binding of POA and OA. Free energy landscape and independent gradient model (IGM) analyses revealed that hydrogen bonds and van der Waals forces were the major driving forces stabilizing complexes formed by MiAMP2 and POA or OA. The present study provides a theoretical basis and new insight for the future development and utilization of macadamia nut protein in the food industry.
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Affiliation(s)
- Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Shengbao Cai
- Faculty of Agriculture and Food, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Xiaoning Tang
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Arshad Mehmood
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Fawze Alnadari
- Department of Food Science and Engineering, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Na Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Xin Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
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9
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Zhu L, Song X, Pan F, Tuersuntuoheti T, Zheng F, Li Q, Hu S, Zhao F, Sun J, Sun B. Interaction mechanism of kafirin with ferulic acid and tetramethyl pyrazine: Multiple spectroscopic and molecular modeling studies. Food Chem 2021; 363:130298. [PMID: 34237557 DOI: 10.1016/j.foodchem.2021.130298] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 12/20/2022]
Abstract
Ferulic acid (FA) and tetramethyl pyrazine (TMP) are intrinsic bioactive compounds in baijiu, and kafirin is the major protein of sorghum, which is the raw material of baijiu. In this study, the interactions of kafirin-FA and kafirin-TMP were investigated by multiple spectroscopic and molecular modeling techniques. Fluorescence spectra showed that intrinsic fluorescence of kafirin drastically quenched because of the formations of kafirin-FA and kafirin-TMP complexes. The CD studies indicated that the combination with FA or TMP decreased the α-helix content of kafirin slightly. The shifts and intensity changes of UV-Vis, FTIR and fluorescence spectra confirmed the formations of complexes. Moreover, the molecular docking and molecular dynamics studies showed that hydrophobic interactions and hydrogen bonds played major roles in the formations of kafirin-FA and kafirin-TMP complexes, and the formations of complexes made kafirin structures more compact. This work is of great importance for further quality improvement in baijiu and alcoholic beverages.
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Affiliation(s)
- Lin Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebo Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Qing Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Siqi Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Feifei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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10
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Tuersuntuoheti T, Wang Z, Zhang M, Pan F, Liang S, Sohail A, Li M, Wang K, Asimi S, Khurshid M, Wang X. Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods. Cereal Chem 2021. [DOI: 10.1002/cche.10416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Amjad Sohail
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Meng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Kaiyun Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Madiha Khurshid
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinyue Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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11
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Tuersuntuoheti T, Wang Z, Zhang M, Li M, Wang K, Liang S, Wang Z, Ren X, Sohail A. Combination use of the microwave irradiation and preservatives effect on the shelf life and quality of Qingke barley fresh noodles stored at low temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Meng Li
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Kaiyun Wang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xin Ren
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Amjad Sohail
- School of Food and Health Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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12
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Pan F, Li J, Zhao L, Tuersuntuoheti T, Mehmood A, Zhou N, Hao S, Wang C, Guo Y, Lin W. A molecular docking and molecular dynamics simulation study on the interaction between cyanidin-3-O-glucoside and major proteins in cow's milk. J Food Biochem 2020; 45:e13570. [PMID: 33222207 DOI: 10.1111/jfbc.13570] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/30/2020] [Accepted: 11/04/2020] [Indexed: 12/19/2022]
Abstract
The objective of this study was to investigate the molecular interaction and complex stability of four major cow's milk (CM) proteins (α-LA, β-LG, αs1 -CA, and β-CA) with cyanidin-3-O-glucoside (C3G) using computational methods. The results of molecular docking analysis revealed that hydrogen bond and hydrophobic interaction were the main binding forces to maintain the stability of the C3G-CM protein complexes. Molecular dynamics simulation results showed that all complexes except for C3G-αs1 -CA were found to reach equilibrium within 50 ns of simulation. αs1 -CA and β-CA switched to a more compact conformation after binding with C3G. Additionally, the radius of gyration, number of hydrogen bond, radial distribution function, and interaction energy showed that β-CA is the best C3G carrier protein among the four CM proteins. This study can provide valuable information for CM proteins to serve as C3G delivery carriers. PRACTICAL APPLICATIONS: Anthocyanins (ACNs) are flavonoid-based pigments that play an important functional role in regulating human's health. Cow's milk (CM) proteins are the most representative protein-based carriers that can improve the short-term bioavailability and stability of ACNs. Thus, it is important to study the interactions between ACNs and CM proteins at the molecular level for the development of effective ACNs delivery carriers. Our study showed that caseins (αs1 -CA and β-CA) had more hydrophobic and hydrogen-bonding sites with cyanidin-3-O-glucoside (C3G) than whey proteins using computational methods. Among the four CM proteins, β-CA was the best C3G carrier protein showing the best interaction stability with C3G. Thus, it is helpful for us to screen effective ACNs carriers from multiple protein sources by computational methods.
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Affiliation(s)
- Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jiaxing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Arshad Mehmood
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Na Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Shuai Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Yangkai Guo
- National Research and Development Center of Freshwater Fish Processing Technology, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Wenxuan Lin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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13
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Tuersuntuoheti T, Wang Z, Zhang M, Asimi S, Liang S, Wang Z, Ren X, Sohail A. Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14736] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Amjad Sohail
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
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14
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Tuersuntuoheti T, Wang Z, Duan M, Asimi S, Ren X, Wang Z, Zheng Y, Wu Y, Liang S, Zhang M. Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14526] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Zhenhua Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Mengjie Duan
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Sailimuhan Asimi
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Xin Ren
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Ziyuan Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yanyan Zheng
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yan Wu
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
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15
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Tuersuntuoheti T, Wang Z, Wang Z, Duan M, Zheng Y, Wu Y, Liang S, Li X, Zhang M. Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14275] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Mengjie Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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16
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Zheng Y, Wang Z, Tuersuntuoheti T, Wang Z, Liang S, Wang X, Zhang M. Changes in shelf life and quality of fresh hull‐less barley noodles during storage. Cereal Chem 2019. [DOI: 10.1002/cche.10225] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Xinyue Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
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17
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Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr 2019; 7:2958-2967. [PMID: 31572589 PMCID: PMC6766552 DOI: 10.1002/fsn3.1151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/11/2022] Open
Abstract
In this work, the effect of microwave (MW), ε-poly-L-lysine (ε-PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
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Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shuai Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
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18
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Tuersuntuoheti T, Wang Z, Wang Z, Liang S, Li X, Zhang M. Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14153] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
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