Integrative metabolomics - GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi.

Douchi is traditional Chinese condiment. In this study, electronic sense, GC-IMS and metabolomics were combined to analyse the changes in flavour profiles and metabolites of Yangjiang douchi at different fermentation stages. The results showed that umami was the primary taste characteristic of douchi.

A deep learning-based quantitative prediction model for the processing potentials of soybeans as soymilk raw materials.

Current technologies as correlation analysis, regression analysis and classification model, exhibited various limitations in the evaluation of soybean possessing potentials, including single, vague evaluation and failure of quantitative prediction, and thereby hindering more efficient and profitable soymilk industry. To solve this problem, 54 soybean cultivars and their corresponding soymilks were subjected to chemical, textural, and sensory analyses to obtain the soybean physicochemical nature (PN) and the soymilk profit and quality attribute (PQA) datasets. A deep-learning based model was established to quantitatively predict PQA data using PN data.

Binary blends of normal corn starch and cow cockle starch for the slow-thickening behavior upon pasting.

Corn starch with slow thickening property may facilitate more efficient heat transfer and safety of corn starch-thickened foods. Partial substitution of normal corn starch (NCS) with slow-pasting behavior of cow cockle starch (CCS) was hypothesized to impart binary starch blend with slow-thickening effect during hydrothermal heating. To test hypothesis, a series of starch blend dispersions (with weight ratios of CCS to NCS = 75:25, 50:50, 25:75) were prepared at various starch concentrations (6 %, 8 %, 10 %, and 12 %) and subjected to the Rapid Viscosity Analysis (RVA).

The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota.

Fermented soymilk (FSM) as a new plant-based yoghurt has attracted attention for its nutritional and health benefits. The aim of this research is to explore the effect of consuming FSM before and during inflammatory bowel disease (IBD) on intestinal immune response, and to assess whether fermentation and sucrose can improve the anti-inflammatory activity of soymilk (SM) and FSM, and finally clarify their effect on the gut microbiota and levels of short-chain fatty acids (SCFAs). Consuming FSM in advance can effectively alleviate weight loss and bloody stools in mice with colitis and is associated with a 27% colon length repair rate.

protein digestibility of different soy-based products: effects of microstructure, physico-chemical properties and protein aggregation.

This study investigates the effects of protein structure and food microstructure on the protein gastrointestinal digestibility of different soy-based products, such as soy drink, reconstituted soy drink powder, firm tofu, and yuba. The results of the chemical cross-linking analysis showed that hydrogen bonds and hydrophobic interactions were the main forces driving protein aggregation in (reconstituted) soy drink powder and firm tofu, whereas disulphide bonds were significantly more important for soy drink and yuba. The β-sheet content of soy drink (36.

Differences in fat digestion from milk of different Species: In vitro gastrointestinal digestion model for infants.

The differences in the milk fat digestion from goat milk (GM), camel milk (CM), bovine milk (BM), sheep milk (SM), mare milk (MM) and human milk (HM) using an in vitro gastrointestinal digestion model for simulated infants were investigated. The particle size distributions in goat and mare milk were similar to that of HM after digestion in the small intestine. During in vitro digestion, the zeta-potential change of MM was more consistent with that of HM.

Mechanism of the glucono-δ-lactone induced soymilk gelation: Enthalpy and entropy transformation in the cross-linking of protein molecules.

This study aimed to explore new techniques to regulate the quality of soy products. The glucono-δ-lactone (GDL) induced soymilk gelation process and the gel network structure characteristic were compared as a matter of temperature, and the role of reaction kinetics was discussed. Results showed that there were similarities in the development of G' curves under different temperatures, whereas the gel network structures and the energy requirements of cross-linking reactions were different.

Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk.

Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity of yogurt and fruity odors while significantly increasing undesirable aromas including beany, acidic, cooked-beans and spoiled odors.

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice.

Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated.

Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma.

This study aims to understand the development and succession of the microbial community during the production of traditional -type Douchi as well as their effects on the formation and variation of characteristic aroma compounds. High-throughput sequencing technology, solid-phase microextraction, gas chromatography-mass spectrometry, and Spearman correlation analysis were conducted to study the changes in the microbial community and characteristic flavor during the fermentation process. spp.

Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content.

The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.

Effects of high-temperature pressure cooking on cold-grind and blanched soymilk: Physico-chemical properties, in vitro digestibility and sensory quality.

The present work investigated effects of high-temperature pressure cooking (HP) on physico-chemical properties and in vitro protein digestibility of cold-grind soymilk (CS) and blanched soymilk (BS). Confocal laser scanning microscopy presented that proteins and lipids in BS were obviously coalesced compared with CS, while HP treatment contributed to homogeneous dispersion of protein and lipid. Particle size of the BS and BSHP were larger than that of CS and CSHP.

Changes in the secondary structures and zeta potential of soybean peptide and its calcium complexes in different solution environments.

To illustrate the relationship between environment hydrophobicity and soybean peptide and its calcium complexes when they are absorbed transmembrane, different solution environments (HBS buffer, TFE hydrophobic solution and cell suspension) were used to simulate hydrophilic and hydrophobic environments. In this study, soybean peptides (10-30 kDa) with a high calcium binding capacity were prepared by enzymatic hydrolysis and ultrafiltration. The results of cell experiments showed that the peptide could transport calcium into cells for absorption.

Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety.

Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits. Both the positive and negative effects boil down to the interactions among IP6, metal ions, and biopolymers.

Analysis on physicochemical and sensory qualities of soymilk prepared by various cultivars: Application of fuzzy logic technique.

Soymilk has a complicated system, and its sensory and physicochemical characteristics are influenced by the components of the soybean seeds. Thirty-five soybean cultivars were selected, and correlation analysis and clustering analysis were applied to determine the significant correlations between soybean seed traits and soymilk physiochemical properties. Four sensory quality attributes of soymilk, including taste, odor, appearance, and mouthfeel, were quantified in numerical values and scored based on a weighting criterion which was constructed via the fuzzy logic technique.

Colostral and mature breast milk protein compositional determinants in Qingdao, Wuhan and Hohhot: maternal food culture, vaginal delivery and neonatal gender.

Background And Objectives: Breast milk proteins are essential to infants as they provide nutrition and protection. This study evaluated multiple factors that might influence breast milk proteins to identify the determinants that lead to inter-individual and longitudinal differences.

Methods And Study Design: Five major breast milk proteins (β-casein, α-lactalbumin, lactoferrin, serum albumin and κ-casein) from breast milk samples collected from 55 mothers in three cities (Hohhot, Wuhan and Qingdao) in China were analyzed using a validated ultraperformance liquid chromatography-mass spectrometry method.

Effects of succinylation on the structure and thermal aggregation of soy protein isolate.

The structures of soy protein isolate, beta-conglycinin, and glycinin at increasing succinylation levels (0-94.88%) were determined to control the formation of soy protein thermal aggregates. In addition, the thermal aggregation was investigated under various temperatures (70-100 °C) and ionic strengths (0-1.

Interaction mode of calcium-binding peptides and Caco-2 cell membrane.

In our previous studies, soluble soybean protein hydrolysate (SPH)-calcium complexes were shown to promote the calcium uptake of Caco-2 cells. However, the calcium transport mode involved remains unknown. In this article, several experiments were carried out via cytological analysis to investigate the calcium transport mode of peptides with low calcium binding capacities (F1), peptides with high calcium-binding capacities (F2), and their separate calcium complexes (F1-Ca and F2-Ca) when interacting with cell membranes.

Compressed food with added functional oligopeptides improves performance during military endurance training.

Background And Objectives: Oligosaccharide or oligopeptide supplementation may have a significant impact on endurance performance. This study evaluated the effects of adding maltooligosaccharides (MO) or soy oligopeptides (SO) to compressed food (CF) on the physical response of soldiers to daily military training.

Methods And Study Design: Twelve soldiers were randomized to four diet groups: regular meals, CF, CFMO, and CFSO (crossover design).

The analysis of the causes of protein precipitate formation in the blanched soymilk.

This paper explored the causes of protein precipitate formation in blanched soymilk prepared by blanching soybeans through studying the changes in composition and amount of protein particles during its thermal processing. Compared with the traditional method of preparing soymilk, blanching changed the thermal aggregation behavior of protein particles. Results showed that when blanching was applied to soybeans, β-conglycinin (7S) was denatured in the blanched soybeans, which resulted in the fixation and aggregation of 7S prior to the grinding processing.

Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process.

The cooking of raw soymilk is a necessary procedure prior to the production of tofu. The effects of the high-temperature pressure cooking (HTPC) and traditional cooking methods on the yield and textural properties of tofu products were investigated. Results showed that when HTPC was applied, the content of protein particles increased, thereby contributing to the formation of a dense network of tofu gel.

Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration.

This study aims to clarify the roles played by endogenous small molecular components in soymilk coagulation process and the properties of gels. Soymilk samples with decreasing levels of small molecules were prepared by ultrafiltration, to reduce the amount of phytate and salts. CaSO4-induced coagulation process was analyzed using rheological methods.

Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.

This study focused on the effect of high-temperature pressure cooking on the sensory quality of soymilk. Soymilk was prepared by high-temperature pressure cooking (105-125°C and 0.12-0.

Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing.

Flavor is an essential quality characteristics of soymilk, which contains volatile compounds derived from fatty acids via enzymatic and thermal reactions. In this study, 67 kinds of soybean cultivars were selected, and correlation analysis was conducted between physicochemical indexes of these soybean cultivars and flavor characteristic indexes of soymilk. With clustering analysis, all the soybean cultivars could be classified into three classes, and according to the results of principal component analysis for each class of soymilk flavor characteristics, the soymilk of second class had relatively heavier beany and non-beany flavor, and the third class had weaker flavor.

Aggregation behaviour and stability of maize germ oil body suspension.

To utilize maize germ oil bodies as ingredients in the food industry, zeta potential determination and particle diameter analysis were used in this study as indicators of the stability of maize germ oil body suspensions. The stability and aggregation properties of maize germ oil body suspensions were studied at different pH and ion strength conditions, and different thermal treatments. Zeta potential measurement, mean particle size determination, and confocal laser scanning microscopy were also performed.