Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder.

Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds.

Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef.

The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium lactate, calcium ascorbate, and magnesium chloride on the sodium content, water activity and distribution, protein solubility, microstructure, sensory characteristics and volatile flavor compounds in low-sodium marinated beef. The sodium content in the test group decreased up to 28% compared to 100% in the sodium chloride group C1.

Difference in the adhesion of Bifidobacterium breve to lotus seed resistant starch is attributable to its structural performance conferred by the preparation method.

Resistant starch (RS) is a kind of important carbon source for colonic microorganisms. Its structure-function relationship is helpful to understand the mechanism of dietary nutrition in the body. In this paper, lotus seed resistant starches (LRS) prepared by microwave-power method (MP-LRS3-1 and MP-LRS3-2) and water-bath method (WB-LRS3-1 and WB-LRS3-2) were used to determine the structural changes and establish their nutritional interactions with Bifidobacterium breve.

Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures.

The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, peak viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS > GOS > FOS.

Lotus seed oligosaccharides at various dosages with prebiotic activity regulate gut microbiota and relieve constipation in mice.

The aim of this study was to evaluate the effects of lotus seed oligosaccharides (formulation consisting of LSO2, LSO3-1, LSO3-2 and LSO4; relative ratios are 1.107:0.554:0.

Phenotypic, fermentation characterization, and resistance mechanism analysis of bacteriophage-resistant mutants of Lactobacillus delbrueckii ssp. bulgaricus isolated from traditional Chinese dairy products.

Bacteriophage infection is a large factor in dairy industrial production failure on the basis of pure inoculation fermentation, and developing good commercial starter cultures from wild dairy products and improving the environmental vigor of starter cultures by enhancing their phage resistance are still the most effective solutions. Here we used a spontaneous isolation method to obtain bacteriophage-resistant mutants of Lactobacillus delbrueckii ssp. bulgaricus strains that are used in traditional Chinese fermented dairy products.