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In order to improve the quality of pea protein-based meat analog, this study investigated the effect of interaction between sodium carboxymethyl cellulose (CMC) and protein on the quality of extruded pea protein products. CMC and pea protein were employed as raw materials to prepare protein-based meat analog by high-moisture extrusion (HME). Next, the effects of CMC contents (0%, 2%, 4%, 6% and 8%) on the textural properties, color, microstructure and protein-protein interaction forces of meat analog were explored. The correlation of secondary structure content and protein-protein interaction forces with quality attributes (textural properties and color) was established. The results showed that the main interaction force was disulfide bonds. Compared with meat analog without CMC, the addition of 4% CMC promoted the formation of disulfide bonds and increased the hardness of meat analog by 95%. Meanwhile, pea protein-based meat analog exhibited a smooth and homogeneous surface. It was also found that the random coil content increased, and was correlated with higher lightness, indicating that CMC could improve the quality of pea protein-based meat analog.

米糠中蛋白质含量丰富，蛋白的必需氨基酸组成也比较完整，是一种优良的蛋白资源，因其组成成分复杂，难于提取。为了更加有效地提取米糠谷蛋白，采用微波辅助Osborne法提取米糠谷蛋白，通过单因素试验研究微波功率、微波时间、微波温度对米糠谷蛋白提取率的影响，在此基础上采用正交试验确定最优提取条件，同时研究了微波处理对米糠谷蛋白结构和功能性质的影响。结果表明：在微波功率800 W、微波时间15 min、微波温度40 ℃的条件下，米糠谷蛋白提取率为73.1%。微波处理后，米糠谷蛋白的α-螺旋和β-转角向β-折叠转移，β-折叠含量明显提高。经过微波处理后，米糠谷蛋白的溶解性提高了8.12百分点，持水性提高了0.89百分点，起泡性增加了20.41百分点，乳化稳定性增加了550百分点。随着微波功率的增加，米糠谷蛋白表面疏水性总体增加。适当的微波处理能有效地增加米糠谷蛋白提取率并改善米糠谷蛋白的部分功能性质。研究结果为米糠谷蛋白的工业化制备及在各种食品配方中的应用提供理论支撑。 Rice bran is rich in protein, and the essential amino acid composition of the protein is relatively complete. It is an excellent protein resource. However, it is difficult to extract protein from rice bran because of its complex components. In order to extract rice bran gluten more effectively, the microwave-assisted Osborne method was used, and the influences of microwave power, microwave time and microwave temperature on the extraction rate of rice bran gluten were studied by single factor experiment, then the extraction conditions were optimized by orthogonal experiment. The effects of microwave treatment on the structure and functional property of rice bran gluten were also studied. The results showed that under the conditions of microwave power 800 W, microwave time 15 min and microwave temperature 40 ℃, the extraction rate of rice bran gluten was 73.1%. After microwave treatment, the α-helix and β-turn of rice bran gluten transferred to β-sheet, and the content of β-sheet increased significantly. Compared with natural gluten, after microwave treatment, the solubility of protein increased by 8.12 percentage points, the water holding capacity increased by 0.89 percentage points, the foaming property increased by 20.41 percentage points, and the emulsion stability increased by 5.50 percentage points. With the increase of microwave power, the surface hydrophobicity of rice bran gluten increased totally. Proper microwave treatment could effectively increase the extraction rate of rice bran gluten and improve some functional properties of rice bran gluten. The research results provided theoretical support for the industrial preparation of rice bran gluten and its application in various food formulations.

Summary: The aim of this article was to study the effect of homogenisation pressure on the microstructure of soy protein isolated (SPI) particles, the size of SPI particles and the properties of SPI particle films. Particle films were prepared by homogenising SPI particles at different pressures (0, 60, 70, 80, 90 and 100 MPa), and their optical properties, water resistance and mechanical properties were investigated. With increasing homogenisation pressure, the particle size of SPI decreased from 5123 to 295.7 nm, more homogeneous and compact network structures with good integrity were gradually constructed, and α‐helices and β‐turns transited to β‐sheets and random coils. Compared to natural SPI films, the opacity value and swelling ratio of SPI particle films were reduced by 48% and 31%, respectively, and the mechanical properties increased by 47% at 90 MPa. This study offered a theoretical basis for the application of protein particle films. [ABSTRACT FROM AUTHOR]

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A zinc or indium-mediated Barbier-type allylation of aldehydes with 3-bromomethyl-5H-furan-2-one in aqueous solvents was developed to provide an efficient route to α-methylene-γ-butyrolactone, which is synthetically very useful. The desired products were obtained in moderate to high yields in aqueous solvents. Excellent drs were achieved, among which the best diastereomeric ratios of products were found when water was used in the indium-mediated reaction, and THF-NH(4)Cl (sat, aq) (2 : 1) mixture in the zinc-mediated reaction. Furthermore, the allylation can be induced by chiral centers, especially those in the α-position, as a substrate-controlled reaction to obtain the enantioselective homoallylation alcohols.

A highly efficient route was developed to synthesize (-)-8-epigrosheimin in four steps from aldehyde 2 based on a substrate-controlled method. The key steps of the synthesis included (1) a stereo- and regioselective allylation addition, (2) an intramolecular translactonization, and (3) an aldehyde-ene cyclization., (© 2011 American Chemical Society)