作者： Du, Siying;Yao, Nannan;Liu, Shungang;Xu, Yongzhuo;Cao, Jiamin*;...

期刊： Dyes and Pigments,2021年185:108892 ISSN：0143-7208

通讯作者： Cao, Jiamin;Zhang, Fengling;Wang, Nong;Zhuang, Wenliu

作者机构： [Xu, Yongzhuo; Du, Siying; Cao, Jiamin; Yu, Junting; Liu, Shungang] Hunan Univ Sci & Technol, Sch Chem & Chem Engn, Key Lab Theoret Organ Chem & Funct Mol, Minist Educ, Xiangtan 411201, Peoples R China.;[Yao, Nannan; Zhang, Fengling] Linkoping Univ, Dept Phys Chem & Biol, SE-58183 Linkoping, Sweden.;[Wang, Nong; Cao, Jiamin; Zhuang, Wenliu; Wang, Ergang] Chalmers Univ Technol, Dept Chem & Chem Engn Appl Chem, SE-41296 Gothenburg, Sweden.;[Zhuang, Wenliu] Guangdong Ind Polytech, Adv Res Ctr Polymer Proc Engn Guangdong Prov, Guangzhou 510300, Peoples R China.;[Wang, Nong] Lanzhou Jiaotong Univ, Sch Chem & Biol Engn, Lanzhou 730070, Gansu, Peoples R China.

通讯机构： [Cao, Jiamin] H;[Zhang, Fengling] L;[Wang, Nong] C;[Zhuang, Wenliu] G;Hunan Univ Sci & Technol, Sch Chem & Chem Engn, Key Lab Theoret Organ Chem & Funct Mol, Minist Educ, Xiangtan 411201, Peoples R China.

关键词： Naphthalene;Nonfullerene acceptors;Organic solar cells;Power conversion efficiency;Six-member-ring

摘要： Comprehensive design ideas on the fused-ring donor-core in state-of-the-art acceptor-donor-acceptor (A-D-A) nonfullerene acceptors (NFAs) are still of great importance for regulating the electron push-pull effect for the sake of optimal light-harvesting, frontier molecular orbital levels, and finally their photovoltaic properties. Herein, thieno[3,2-b]thiophenes were fused in bay-area of naphthalene via six-member-ring connection, resulting in the formation of dihydropyrenobisthieno[3,2-b]thiophene based octacyclic ladder-type donor core, which was flanked by two 1,1-dicyanomethylene-3-indanone (IC) acceptor motifs with and without 5,6-diflourination, namely PTT-IC and PTT-2FIC, respectively, as novel efficient A-D-A fused-ring electron acceptors (FREAs). Compared with PTT-IC, fluorinated PTT-2FIC possesses narrower optical bandgap of 1.48 eV, better π-π stacking, and its PBDB-T:PTT-2FIC blend film exhibited better morphology, and better hole and electron mobility. As a result, nonfullerene solar cells using PBDB-T:PTT-2FIC as the active layer achieved a decent PCE of 10.40%, with an open-circuit voltage (VOC) of 0.87 V, a fill factor (FF) of 0.65, and a much higher short-circuit current (JSC) of 18.26 mA/cm2. Meanwhile, the PBDB-T:PTT-IC cells delivered a lower JSC of 12.58 mA/cm2 but a higher VOC of 0.99 V, thus resulting in a PCE of 7.39% due to its wider optical bandgap of 1.58 eV and higher LUMO energy level. These results demonstrated that NFAs based on fused-ring donor core from fusing thieno[3,2-b]thiophenes with naphthalene via six-member-ring connection are promising for organic photovoltaic applications. © 2020 Elsevier Ltd

语种： 英文

作者： Wang, Faxiang;Cui, Meili;Liu, Haidong;Li, Xianghong*;Yu, Jian;...

期刊： LWT,2021年137:110388 ISSN：0023-6438

通讯作者： Li, Xianghong;Liu, Yongle

作者机构： [Wang, Faxiang; Yu, Jian; Liu, Yongle; Li, XH; Liu, YL; Cui, Meili; Li, Xianghong; Liu, Haidong; Huang, Yiqun] Changsha Univ Sci & Technol, Sch Chem & Food Engn, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha 410114, Peoples R China.

通讯机构： [Li, XH; Liu, YL] C;Changsha Univ Sci & Technol, Sch Chem & Food Engn, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha 410114, Peoples R China.

关键词： Amino acids;Gel permeation chromatography;Molecular weight;Muscle;Peptides;Proteolysis;Silver;Antifreeze activities;Aspartic acid residues;Cryoprotectants;Cryoprotective effects;Fish antifreeze proteins;Freeze-thaw cycles;Gel-filtration chromatography;Survival rate;Yeast

摘要： This study was aimed to characterize and identify a fraction from silver carp muscle hydrolysates (SCMHs) with cryoprotective effects on yeast. The SCMHs were obtained from the hydrolysis of silver carp (Hypophthalmichthys molitrix) muscle with Protamex at 50 °C for 15–240 min. The addition of SCMH generated from 30 min of proteolysis (SCMH-30) led to an increase in the yeast survival rate from 0 – 1% (control) to 82–91% after 1–2 freeze-thaw cycles. The SCMH-30 was further separated into two fractions using gel filtration chromatography. The fraction F2 with lower average molecular weight exhibited better cryoprotective effect on yeast, which was further characterized via HPLC-MS/MS. Among a total of 2500 identified peptides, 90% of them had molecular weight between 1000 and 3000 Da, which were mainly derived from parvalbumins. The selected primary peptides were rich in glutamic and aspartic acid residues and exhibited structural and sequential similarities with type IV fish antifreeze proteins, which likely contributed to the high antifreeze activity of F2 from SCMH-30. Results from this study provided an approach for development of effective cryoprotectants using SCMHs and helped to understand the underlying mechanism governing cryoprotective effect of SCMH-30 on yeast. © 2020 Elsevier Ltd

语种： 英文

作者： Wang, Faxiang;Xiong, Sijia;Li, Xianghong*;Yu, Jian;Huang, Yiqun;...

期刊： FOOD SCIENCE & NUTRITION,2020年8(1):190-198 ISSN：2048-7177

通讯作者： Li, Xianghong;Liu, Yongle

作者机构： [Wang, Faxiang; Yu, Jian; Liu, Yongle; Xiong, Sijia; Li, XH; Liu, YL; Li, Xianghong; Huang, Yiqun] Changsha Univ Sci & Technol, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China.

通讯机构： [Li, XH; Liu, YL] C;Changsha Univ Sci & Technol, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China.

关键词： cryoprotective effect;fish muscle hydrolysate;internal ice formation;ultrastructure;yeast

摘要： Cryoprotective effect of silver carp muscle hydrolysate (SCMH) on baker's yeast (Saccharomyces cerevisiae) was examined by analyzing the growth and survival of the yeast during freeze–thaw cycles, and the physicochemical properties [ultrastructure, intracellular proteins and fatty acids, external ice formation (EIF) and internal ice formation (IIF), freezable water content] of yeast cells with or without SCMH through transmission electron microscopy, SDS-PAGE, GC-MS, and differential scanning calorimetry. The 4% of SCMH treatment exhibited good yeast cryoprotective activity and increased the yeast survival rate from 0.71% to 90.95% after 1 freeze–thaw cycle as compared to the control. The results demonstrated that the addition of SCMH could attenuate the freeze damage of yeast cells, prevent the degradation or loss of soluble proteins, and increase the composition and absolute content of fatty acids. Besides, the addition of 4% SCMH caused a drop in the EIF peak temperature (from −17.95℃ to −25.14℃) and a decrease in the IIF and freezable water content of yeast cells. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

语种： 英文

作者： Wang, Faxiang;Chen, Yan;Chen, Sai;Li, Xianghong;Yu, Jian;...

期刊： PAKISTAN JOURNAL OF ZOOLOGY,2019年51(1):15-20 ISSN：0030-9923

通讯作者： Liu, Yongle

作者机构： [Wang, Faxiang; Chen, Sai; Yu, Jian; Liu, Yongle; Li, Xianghong; Wang, Jianhui; Chen, Yan] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha 410114, Hunan, Peoples R China.

通讯机构： [Liu, Yongle] C;Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha 410114, Hunan, Peoples R China.

关键词： biochemical composition;cold tolerance;cyprinid;food storage;hydrophobicity;muscle;protein;Ctenopharyngodon

摘要： The aim of present study was to evaluate the influence of cold storage on composition and properties of grass carp protein. The results show that muscle proteins of grass carp were degraded and underwent conformational changes when stored at 4 °C, and significant changes of the proteins content, as shown by the SDS-PAGE fingerprint, was observed after 6 days of storage. Protein’s surface hydrophobicity and total SH content increased during the first 4 days and then decreased gradually up to 10 days. The Ca 2+ -ATPase activity of protein decreased gradually during the storage period. The high MW proteins easily degraded during the cold storage, and the proteins with low MW were relatively stable but still gradually degraded. So the key time point for cold storage of grass carp is approximately 4-6 days. Copyright 2019 Zoological Society of Pakistan.

语种： 英文

作者： Liu, Qingjing;Liu, Yongle;Yu, Jian;Wang, Faxiang*;Li, Xianghong*

期刊： International Journal of Food Properties,2019年22(1):1011-1023 ISSN：1094-2912

通讯作者： Wang, Faxiang;Li, Xianghong

作者机构： [Wang, Faxiang; Wang, FX; Li, XH; Li, Xianghong] Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China.;Changsha Univ Sci & Technol, Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha, Hunan, Peoples R China.

通讯机构： [Wang, FX; Li, XH] C;Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Hunan, Peoples R China.

关键词： Hydrolysis;Identification (control systems);Mass spectrometry;Silver;Cryoprotective ability;Cryoprotective effects;Industrial utilization;Mass spectrometry analysis;Silver carp;surimi;Ultra-filtration membranes;Unfrozen water contents;Peptides

摘要： The cryoprotective effects on surimi matrix of hydrolysates with different hydrolyzing times prepared from silver carp using Protamex were compared with commercial sorbitol-sucrose cryoprotectants. Cryoprotective assays showed that FPH-30 (hydrolysate with 30 min hydrolyzing) was a more effective cryoprotectant than other hydrolysates, because the FPH-30 group displayed lower salt-soluble protein extractability loss (29.90 ± 0.84%), less actomyosin Ca2+-ATPase activity decrease (48.85 ± 2.56%) and unfrozen water content decrease (10.39 ± 0.63%) after six freeze-thaw cycles. To exploit industrial utilizations, FPH-30 was further purified with ultrafiltration membranes. The cryoprotective activity of the fraction (<3 kDa) was superior to the others by reducing the salt-soluble protein extractability loss (27.21 ± 0.98%) and impeding the actomyosin Ca2+-ATPase activity decrease (30.54 ± 1.21%). Mass spectrometry analysis showed that the fraction (<3 kDa) was mainly composed of three peptides of the sequences GVDNPGHPFIM(T) and IITNWDDMEK. The results clearly support that silver carp could be a potential source of cryoprotectant peptides for industrial applications. © 2019, © 2019 Qingjing Liu, Yongle Liu, Jian Yu, Faxiang Wang and Xianghong Li. Published with license by Taylor & Francis Group, LLC.

语种： 英文

作者： Zhou, Wen-Juan;Wang, Fa-Xiang;Yu, Jian;Li, Xiang-Hong*;Liu, Yong-Le*

期刊： Applied Sciences-Basel,2019年9(3):563 ISSN：2076-3417

通讯作者： Li, Xiang-Hong;Liu, Yong-Le

作者机构： [Yu, Jian; Wang, Fa-Xiang; Zhou, Wen-Juan; Li, Xiang-Hong; Li, XH; Liu, Yong-Le] Changsha Univ Sci & Technol, Sch Chem & Food Engn, Dept Food & Biol Engn, Changsha 410114, Hunan, Peoples R China.;[Yu, Jian; Wang, Fa-Xiang; Zhou, Wen-Juan; Li, Xiang-Hong; Li, XH; Liu, Yong-Le] Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha 410114, Hunan, Peoples R China.

通讯机构： [Li, XH; Liu, YL] C;[Li, XH; Liu, YL] H;Changsha Univ Sci & Technol, Sch Chem & Food Engn, Dept Food & Biol Engn, Changsha 410114, Hunan, Peoples R China.;Hunan Prov Engn Technol Res Ctr Aquat Food Resour, Changsha 410114, Hunan, Peoples R China.

关键词： By-products of silver carp;Cryoprotection;Freeze-thaw;Protein hydrolysate;Surimi

摘要： The cryoprotective effects of different amounts of protein hydrolysates prepared from by-products of silver carp using Protamex and Alcalase on surimi that were subjected to six freeze-thaw cycles were investigated. Commercial cryoprotectant (8% w/w 1:1 sucrose-sorbitol blend, SuSo) and control (without cryoprotectant) groups were used for comparison. After six freeze-thaw cycles, the lowest actomyosin extractability, Ca2+-ATPase activity and total sulfhydryl content, along with the highest surface hydrophobicity of actomyosin, were observed in the control group (P < 0.05). On the contrary, the group with addition of 2 g of hydrolysate prepared by Protamex hydrolysis (PH-2) displayed the highest actomyosin extractability, Ca2+-ATPase activity and correspondingly, lowest surface hydrophobicity of actomyosin (P < 0.05). Total sulfhydryl content of actomyosin and textural properties of heat-set surimi gels were similar between samples with PH-2 and those with SuSo (P > 0.05). Differences in molecular weight distribution, total and free amino acid compositions between the hydrolysates prepared by Protamex and Alcalase hydrolysis were possible reasons attributing to their variable cryoprotective effects on freeze-thawed surimi. Results from this study clearly support that hydrolysate prepared by Protamex hydrolysis at an appropriate amount could serve as an effective cryoprotectant without increasing the sweetness of surimi products. Furthermore, our findings suggest that the hydrolysates follow a different cryoprotection mechanism compared to SuSo (sucrose-sorbitol blend).

语种： 英文

作者： 易翠平;刘旸;樊振南;张运雄;俞健

期刊： 中国粮油学报,2018年33(6):1-5 ISSN：1003-0174

作者机构： [易翠平; 刘旸; 樊振南; 张运雄; 俞健] School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, 410114, China

关键词： 籼米;陈化;鲜湿米粉;理化性质

摘要： 为明确原料对鲜湿米粉品质的影响,对比研究了室温放置0 ~ 2个月和12 ~ 16个月籼米(浙富802)经自然发酵后鲜湿米粉品质及其理化指标的变化。结果表明,鲜湿米粉的硬度、回复性和咀嚼性等质构特性及拉伸力、白度均随发酵时间的延长而增加,且陈米米粉的相应指标值显著高于新米(P < 0.05);黏性、断条率和蒸煮损失率随发酵时间的延长而降低,陈米米粉的相应指标值显著低于新米(P < 0.05)。说明籼米陈化有利于鲜湿米粉品质的提高。理化性质分析表明,陈化降低了米粉的蛋白质、脂肪和灰分含量,但提高了米粉的淀粉和直链淀粉含量,改变了产品中淀粉-蛋白质的相互作用,从而引起产品品质发生变化。

语种： 中文

作者： 李向红;王发祥;王建辉;俞健;黄轶群;...

期刊： 广东化工,2018年45(22):115-115 ISSN：1007-1865

作者机构： 长沙理工大学食品与生物工程系,湖南长沙,410114;[王发祥; 李向红; 俞健; 刘永乐; 王建辉; 黄轶群] 长沙理工大学

关键词： 食品科学与工程;工程素养;创新能力;教学改革

摘要： 为了提升食品科学与工程专业学生的工程素养和创新能力,多手段融合在本专业的教学实践中,结果表明学生的实践能力、创新意识及学习积极性均显著提高。

语种： 中文

作者： 刘永乐;田苗苗;李向红;俞健;王发祥;...

期刊： 食品与机械,2018年34(10):118-123 ISSN：1003-5788

作者机构： 长沙理工大学食品与生物工程系,湖南 长沙 410114;湖南省水生资源食品加工工程技术研究中心,湖南 长沙 410114;[刘永乐; 田苗苗; 李向红; 俞健; 王发祥; 王建辉; 黄轶群] 长沙理工大学食品与生物工程系, 湖南, 长沙, 410114 湖南省水生资源食品加工工程技术研究中心, 湖南省水生资源食品加工工程技术研究中心, 湖南, 长沙, 410114

关键词： 鲢鱼;酶解产物;鱼糜制品;品质;蛋白质消化率

摘要： 选择复合蛋白酶水解鲢鱼制酶解产物,以添加了商业抗冻剂(商抗,4%蔗糖+4%山梨醇)的鱼糜制品作对照,综合评价添加了鲢鱼酶解产物的鱼糜制品冻融前后品质及其蛋白质体外消化率的变化。试验结果表明:冻融后,鱼糜制品中添加2%的酶解产物可以增加鱼糜凝胶持水性,降低蒸煮损失,并且不会导致鱼糜制品带上酶解产物本身的淡黄色;同时,2%酶解产物添加组能有效减缓鱼糜制品凝胶强度、硬度和弹性的降低及其蛋白质消化率的下降程度;2%酶解产物添加组在冻融前后感官评分均较高,酶解产物的添加避免了商业抗冻剂给产品带来的明显甜味。研究表明,鲢鱼酶解产物可作为潜在的抗冻剂应用于鱼糜及其制品的工业化生产。

语种： 中文

作者： 李向红;周文娟;李敏;刘永乐;俞健;...

作者机构： [李向红; 周文娟; 李敏; 刘永乐; 俞健; 王发祥; 王建辉; 黄轶群] 长沙理工大学食品与生物工程系;[李向红; 周文娟; 李敏; 刘永乐; 俞健; 王发祥; 王建辉; 黄轶群] 湖南省水生资源食品加工工程技术研究中心

会议名称： 中国食品科学技术学会第十五届年会

会议时间： 2018-11-07

会议地点： 北京

会议论文集名称： 中国食品科学技术学会第十五届年会论文集

关键词： 鲢鱼酶解产物;鱼糜;抗冻活性;序列鉴定

摘要： 本课题将不同鲢鱼酶解产物（15、30、60、120和240 min酶解产物）添加到鱼糜中,以商业抗冻剂（4%蔗糖+4%山梨醇）和空白组作对照,研究冻融循环过程中鱼糜中盐溶蛋白提取率、不凝结水含量、肌动球蛋白Ca2+-ATPase活性和巯基含量、鱼糜凝胶强度及硬度和弹性等指标筛选抗冻效果最佳的酶解产物,结果显示30 min酶解产物的抗冻活性最优,且接近或稍优于商业抗冻剂;将30 min酶解产物

语种： 中文

作者： 郭星辛;王发祥;俞健;李向红;王建辉;...

期刊： 食品与机械,2018年34(11):16-19 ISSN：1003-5788

作者机构： 长沙理工大学食品与生物工程系,湖南 长沙 410114;湖南省水生资源食品加工工程技术研究中心,湖南 长沙 410114;[郭星辛; 王发祥; 俞健; 李向红; 王建辉; 黄轶群; 刘永乐] 长沙理工大学食品与生物工程系, 湖南, 长沙, 410114 湖南省水生资源食品加工工程技术研究中心, 湖南省水生资源食品加工工程技术研究中心, 湖南, 长沙, 410114

关键词： 鲢鱼酶解产物;胶原肽;冷冻面团;酵母菌;抗冻

摘要： 通过对比分析经0~6次冻融循环处理后面团的酵母菌存活率、发酵力保存率、醒发时间以及焙烤性质研究了鲢鱼酶解产物和鱼胶原肽对冷冻面团品质的影响。结果表明:添加鲢鱼酶解产物和鱼胶原肽的面团经6次冻融循环后,酵母菌的存活率分别为78.95%和61.80%,发酵力保存率分别为59.06%和46.67%,面团醒发时间分别为330 min和318min,均明显优于空白组;冻融后的面团与新鲜面团相比,焙烤的面包比容和弹性减小,添加了鲢鱼酶解产物和胶原肽不仅可缓解冷冻面团这一缺陷,还可改善面包色泽。结果证明了鲢鱼酶解产物和鱼胶原肽具有良好的酵母菌抗冻保护活性。

语种： 中文

作者： 樊振南;易翠平;祝红;佟立涛;周素梅;...

期刊： 中国粮油学报,2018年33(1):7-12 ISSN：1003-0174

通讯作者： Yi, C.

作者机构： [樊振南; 易翠平; 祝红; 俞健] School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, 410114, China;[佟立涛; 周素梅] Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China

通讯机构： School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, China

关键词： 植物乳杆菌;发酵;鲜湿米粉;食味品质

摘要： 研究对比了L.23、L.23169和L.22699 3株不同来源的植物乳杆菌发酵对鲜湿米粉蒸煮、色度和风味的影响。结果表明,发酵48 h时,L.23和L.22699组鲜湿米粉的断条率无显著差异,均优于L.23169;3组米粉的蒸煮损失率均无显著差异。白度指标,L.23组显著优于其他2组。电子鼻分析风味指标发现3株菌发酵的产品之间存在差异,SPME/GC/MS测定证实L.23发酵的鲜湿米粉挥发性风味物质最具有米香特色。感官评定亦得出L.23发酵制备的鲜湿米粉食味品质最好的结论。综合考虑食味品质,L.23是3株植物乳杆菌中最适合用于鲜湿米粉发酵的品种。

语种： 中文

作者： 熊思佳;王发祥;俞健;李向红;王建辉;...

期刊： 食品与机械,2018年34(2):116-119,180 ISSN：1003-5788

作者机构： 长沙理工大学化学与生物工程学院,湖南 长沙 410114;湖南省水生资源食品加工工程技术研究中心,湖南 长沙 410114;[熊思佳; 王发祥; 俞健; 李向红; 王建辉; 郭星辛; 刘永乐] 长沙理工大学化学与生物工程学院, 湖南, 长沙, 410114 湖南省水生资源食品加工工程技术研究中心, 湖南省水生资源食品加工工程技术研究中心, 湖南, 长沙, 410114

关键词： 鲢鱼;酶解产物;酵母菌;抗冻;存活率

摘要： 优选酵母抗冻剂对改善冷冻面团品质具有重要意义。通过酶法制备了系列鲢鱼酶解产物,分析其基本组成和电泳图谱变化,并考察酶解时间及其浓度对面包酵母冻融过程中存活率的影响。结果表明:面包酵母耐冻性差,1个冻融循环后存活率仅为0.69%;不同酶解时间的鲢鱼酶解产物基本组成相差不大,但酶解15,30 min的酶解产物对酵母菌的抗冻保护效果最好;添加4%的30 min酶解产物使酵母菌的冷冻存活率提高到90.73%,较8%的甘油提高了42.88%。Tricine-SDS-PAGE分析发现,酶解产物的蛋白条带分布基本相似,但信号随着酶解时间的延长逐渐减弱,其中新增约13 kDa的蛋白可能与酶解产物的抗冻保护活性有重要关系。

语种： 中文

作者： 李向红;李敏;刘永乐;俞健;王发祥;...

期刊： 中国食品学报,2018年18(3):59-66 ISSN：1009-7848

通讯作者： Liu, Yongle(Lyle19@163.com)

作者机构： [李向红; 李敏; 刘永乐; 俞健; 王发祥; 王建辉; 黄轶群] Department of Food & Biological Engineering, Changsha University of Science & Technology, Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha;410114, China;[李向红; 李敏; 刘永乐; 俞健; 王发祥; 王建辉; 黄轶群] 410114, China

通讯机构： Department of Food & Biological Engineering, Changsha University of Science & Technology, Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, China

关键词： 鲢鱼;酶解产物;肌原纤维蛋白;性质

摘要： 分析了鲢鱼加工副产物酶解产物对冻融鱼糜肌原纤维蛋白性质的影响。采用复合蛋白酶制备酶解产物,分别添加2%,6%的酶解产物（FPH-2%、FPH-6%）于鱼糜中,设置空白对照,冻融循环6次后,提取鱼糜中的肌原纤维蛋白并测定其性质。结果表明：两种添加量的酶解产物对冻融鱼糜中肌原纤维蛋白均具有良好的保护作用,其中,添加6%酶解产物的鱼糜冻融循环6次后,肌原纤维蛋白浓度和巯基含量降低最少且羰基含量较低,DSC和SDS-PAGE分析表明：6%酶解产物添加组中肌原纤维蛋白变性程度较低。本研究有助于明确该酶解产物对于鱼糜结构的作用,为鲢鱼加工业提供理论依据;同时能有效利用蛋白资源,提高水产加工产业的附加值。

语种： 中文

作者： 李彦;王发祥;俞健

期刊： 当代教育实践与教学研究,2018年(5):316-317 ISSN：2095-6711

作者机构： 长沙理工大学化学与生物工程学院;[王发祥; 李彦; 俞健] 长沙理工大学

关键词： 教学内容改革;教学方法改革;考核模式改革;达成目标

摘要： 基于OBE教育模式的食品科学导论课程改革以学生为中心,以学习成果为目标,通过充实教学内容、更新教学方法和改革考核模式达成目标.教学内容改革包括分环节教学,每个教学课时分成四个环节:线下预习检查、线上线下内容讲解、课堂讨论、视频放送.教学方法改革包括"三型"教学模式、板书多媒体、 网络课程.考核方式改革包括在线问答、分组讨论、课程论文、期末考核等多种综合评定.

语种： 中文

作者： 尚凯宁;李敏;刘永乐;李向红;俞健;...

期刊： 中国食品学报,2017年17(11):216-222 ISSN：1009-7848

通讯作者： Liu, Yongle(Lyle19@163.com)

作者机构： [尚凯宁; 李敏; 刘永乐; 李向红; 俞健; 王发祥; 王建辉] Department of Food and Biological Engineering, Changsha University of Science and Technolog, Changsha;Hunan;410114, China;[尚凯宁; 李敏; 刘永乐; 李向红; 俞健; 王发祥; 王建辉] Hunan;[尚凯宁; 李敏; 刘永乐; 李向红; 俞健; 王发祥; 王建辉] 410114, China

通讯机构： Department of Food and Biological Engineering, Changsha University of Science and Technolog, Changsha, Hunan, China

关键词： 高粱单宁;小麦蛋白;体外消化率;结构

摘要： 目的:研究高梁单宁对小麦蛋白体外消化率及其性质的影响,为低热量小麦制品的开发利用提供依据.方法:采用丙酮从高粱壳中提取粗单宁,与小麦粉混合后制备面团;采用胃-胰蛋白酶两步消化法测定高粱单宁对小麦蛋白体外消化率的影响;应用红外光谱(FT-IR)、体积排阻色谱(SEC-HPLC)和扫描电镜(SEM)测定单宁和小麦蛋白混合后蛋白质结构的变化,探讨单宁与小麦蛋白之间相互作用的机理.结果:高粱单宁可有效降低小麦蛋白的体外消化率;蛋白质分子与单宁通过氢键发生缩合,形成较难溶解的络合物,扫描电镜观察进一步证实蛋白质与高粱单宁间的络合作用.结论:高梁单宁与小麦蛋白络合形成了难以被消化酶水解的络合物,从而降低了小麦蛋白的体外消化率.

语种： 中文

作者： 易翠平;樊振南;祝红;佟立涛;周素梅;...

期刊： 中国粮油学报,2017年32(12):1-6 ISSN：1003-0174

作者机构： [易翠平; 樊振南; 祝红; 俞健] Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China;[佟立涛; 周素梅] School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, 410114, China

关键词： 植物乳杆菌;发酵;鲜湿米粉;力学性能

摘要： 研究不同来源的L.23、L.23169和L.22699 3株林植物乳杆菌发酵对鲜湿米粉力学性能的影响。结果表明,米粉的拉伸力、硬度、弹性和咀嚼性均随着发酵时间的延长而逐渐增强,最后均在48 h时达到最大值,此时L.23极显著优于L.23169和L.22699(P<0.05)。3林菌在不同发酵时间对米粉的黏性和内聚力影响不显著(P >0.05)。感官评价显示L.23发酵48 h的米粉口感滑爽、筋道最好,说明不同来源的植物乳杆菌对鲜湿米粉力学性能的影响效果不同,其中L.23在3林菌中最有利于鲜湿米粉良好力学性能的形成。原料米在发酵过程中的组分分析表明蛋白质显著影响米粉的硬度(P <0.05)。

语种： 中文

作者： 王发祥;刘永乐;俞健;李向红;王建辉;...

期刊： 中国食品学报,2017年17(8):255-260 ISSN：1009-7848

通讯作者： Liu, Yongle(lyle19@163.com)

作者机构： [王发祥; 刘永乐; 俞健; 李向红; 王建辉; 刘小芳] College of Chemistry and Biology Engineering, Changsha University of Science and Technology, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha;410114, China;[王发祥; 刘永乐; 俞健; 李向红; 王建辉; 刘小芳] 410114, China

通讯机构： College of Chemistry and Biology Engineering, Changsha University of Science and Technology, Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, China

关键词： 鲜切莲藕;微生物菌相;腐败菌;变化

摘要： 为明确鲜切莲藕的微生物腐败机制,基于PCR-DGGE技术分析其冷藏过程中的菌相变化。鲜切莲藕样品于4℃冷藏,每间隔3 d取出,PCR扩增其16S r DNA的V3高变区,将产物进行变性梯度凝胶电泳（DGGE）,并对优势条带进行回收和测序。结果表明,冷藏过程中鲜切莲藕的菌相结构发生明显变化,冷藏6~9 d为其腐败的关键时间点,其中假单胞菌属、伯氏致病杆菌、克雷伯氏肺炎杆菌为主要腐败菌,尤其是假单胞菌属在冷藏后期最易增殖,逐渐成为优势腐败菌,可作为鲜切莲藕产品腐败评价或快速检测的重要指示菌。

语种： 中文

作者： 易翠平;任梦影;周素梅;杨有望;佟立涛;...

期刊： 食品科学,2017年38(4):20-25 ISSN：1002-6630

作者机构： [杨有望; 任梦影; 易翠平; 俞健] School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha, 410114, China;[周素梅; 佟立涛] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China

会议名称： 2016年粮食食品与营养健康产业发展科技论坛暨行业发展峰会

会议时间： 2016-08-04

会议地点： 呼和浩特

会议论文集名称： 2016年粮食食品与营养健康产业发展科技论坛暨行业发展峰会论文集

关键词： 乳酸菌;酵母;发酵;鲜湿米粉;品质

摘要： 对比研究2株乳酸菌、2株酵母与自然发酵对鲜湿米粉品质的影响。结果表明,Lactobacillus plantarum CSL23发酵36~48 h时,鲜湿米粉的拉伸力、硬度、弹性、内聚性、咀嚼性、回复性和吸水率在4株菌中最高,蒸煮损失率最低。Lactobacillus fermentum CSL30发酵48 h时,鲜湿米粉的拉伸力、弹性、内聚性、回复性、吸水率和蒸煮损失率仅次于L. plantarum CSL23,而硬度、黏性、咀嚼性最低。自然发酵的鲜湿米粉在发酵60 h时,鲜湿米粉的拉伸力、硬度和咀嚼性较好,质构特点和蒸煮性质居中。Saccharomyces cerevisiae CSY13发酵使鲜湿米粉具有明显的风味特征,但黏性较高、内聚性低。Trichosporon asahii CSY07发酵对鲜湿米粉的拉伸力、质构特点和蒸煮性质的影响均不如自然发酵,但对风味的影响仅次于S. cerevisiae CSY13。总之,乳酸菌有利于鲜湿米粉的食用品质,酵母菌有利于风味;纯种发酵均可以使鲜湿米粉的品质在更短时间内达到最佳状态。

语种： 中文

作者： 刘纯友;刘永乐;俞健;易翠平;李向红

期刊： 大气与环境光学学报,2016年11(1):75-80 ISSN：1673-6141

作者机构： [刘纯友; 刘永乐; 俞健; 易翠平; 李向红] 长沙理工大学化学与生物工程学院

关键词： 北斗短报文;野外光谱观测仪器;无人值守;北斗数据丢包

摘要： 为解决偏远地区野外光谱设备通讯盲区问题,设计了一种基于北斗卫星通信的远程数据传输系统。通过仪器通信电路板、北斗终端和室内数据中心软件的配合,实现设备远程通信功能。在该系统的配合下观测设备无人值守工作,避免人工频繁跑场,去除人为测量误差。针对北斗通信丢包,设计了数据重传功能,解决数据丢失问题。目前,该设计已应用于自动化场地观测辐射计,并在敦煌辐射校正场实地工作,满足数据通信要求。同时,该系统也可应用于其他需要远程无线通信的仪器设备。

语种： 中文