[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-2629":3,"related-2629":74},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":24,"tags":26,"primary_topic":9,"secondary_topics":31,"classification":32,"search_phrases":44,"slug":47,"view_count":48,"doi":49,"paper":50,"created_at":73},2629,"Impact of chemical and enzymatic modification on structural, techno-functional, and rheological properties of Sacha inchi (Plukenetia volubilis L.) press cake flour","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1887911","Sacha inchi ( Plukenetia volubilis L.) press cake is a protein-rich agro-industrial by-product whose functional utilization is constrained by antinutritional factors and suboptimal techno-functional properties. To improve its performance as a protein ingredient, the effect of chemical modification under acidic, neutral, and alkaline conditions (pH 4, 7, and 9) and enzymatic (Protease, Neutrase, and Alcalase) treatments on the composition, protein structure, antinutritional factors, and rheological behavior of the defatted material was evaluated. Protein content ranged from 62 to 75%; protein digestibility increased significantly in enzymatically treated samples (67–69%) relative to the untreated control (18%), confirming that controlled proteolysis enhances enzymatic accessibility during digestion. Extractable phenolic content was highest at pH 7, yet antioxidant activity did not follow a proportional relationship with total phenolic concentration, indicating the contribution of additional matrix components to radical scavenging capacity. Extractable tannin content was lowest under alkaline conditions, whereas extractable phytic acid was highest at pH 9, reflecting treatment-dependent changes in extractability rather than actual removal. Fourier transform infrared analysis revealed a redistribution of secondary structural elements, with an increase in less ordered conformations under alkaline treatment; as this technique is primarily sensitive to secondary structure, modifications at the primary structure level could not be assessed. At pH 4, heat-induced gel formation was inhibited; at pH 7, weak viscoelastic networks formed and lost rigidity over 24 h; and at pH 9, progressive structural reinforcement was observed, with an approximately 200% increase in the storage modulus. Protease treatment produced a comparable consolidation effect, whereas Alcalase generated high initial stiffness followed by time-dependent structural weakening. The results indicate that the functional performance of Sacha inchi press cake is closely related to the balance between controlled denaturation, conformational reorganization, and degree of proteolysis.","印加果（Plukenetia volubilis L.）压榨饼是一种富含蛋白质的农工业副产物，其功能性利用受到抗营养因子和技术功能特性欠佳的制约。为改善其作为蛋白质配料的性能，本研究评估了酸性、中性和碱性条件（pH 4、7和9）下的化学修饰以及酶法（Protease、Neutrase和Alcalase）处理对脱脂原料的组成、蛋白质结构、抗营养因子和流变行为的影响。蛋白质含量范围为62%~75%；酶处理样品的蛋白质消化率（67%~69%）较未处理对照（18%）显著提高，证实受控蛋白质水解可增强消化过程中的酶促可及性。可提取酚类含量在pH 7时最高，但抗氧化活性与总酚浓度并不呈比例关系，表明其他基质组分对自由基清除能力亦有贡献。可提取单宁含量在碱性条件下最低，而可提取植酸在pH 9时最高，反映了处理依赖性的提取率变化而非实际去除。傅里叶变换红外光谱分析揭示了二级结构元素的重新分布，碱性处理下无序构象增加；由于该技术主要对二级结构敏感，一级结构层面的修饰无法评估。在pH 4时，热诱导凝胶形成受到抑制；在pH 7时，形成弱黏弹性网络并在24 h内失去刚性；在pH 9时，观察到结构逐步增强，储能模量增加约200%。Protease处理产生了类似的巩固效应，而Alcalase则产生高初始刚度随后随时间推移结构弱化。结果表明，印加果压榨饼的功能性能与受控变性、构象重排和蛋白质水解程度之间的平衡密切相关。",null,"Frontiers in Sustainable Food Systems","2026-09-15T00:00:00Z","论文",10,false,66,{"impact":17,"substance":18,"depth":19,"authority":20,"freshness":21,"relevant":22,"comment":23},8,20,16,13,9,1,"印加果饼粕蛋白改性的实验研究，方法系统、数据扎实，但属细分领域基础研究，产业影响有限，可作为农产品加工方向的参考资讯。",[25],{"name":10,"url":6},[27,28,29,30],"农产品加工","副产物利用","植物蛋白","食品科技",[],{"status":33,"locked":14,"version":34,"method":35,"evidence":36},"needs_review","2026-10-22.2","rules",{"candidates":37,"agricultural_evidence":14,"reason":43},[38],{"code":39,"score":22,"supported":14,"title":40,"abstract":41,"tags":42},"E1",[],[],[27],"农业相关性需要复核",[45,46],"农产品加工 副产物利用 植物蛋白 食品科技","农产品加工 副产物利用","农产品加工副产物利用植物蛋白食品科技-2629",0,"10.3389\u002Ffsufs.2026.1887911",{"doi":49,"openalex_id":51,"authors":52,"venue":10,"cited_by_count":48,"oa_url":65,"card":66,"direction":70,"ingested_from":72},"W7213247763",[53,55,58,60,62],{"name":54,"orcid":9},"Ruby Aracely Narváez Cadena",{"name":56,"orcid":57},"Diego Fernando Roa-Acosta","https:\u002F\u002Forcid.org\u002F0000-0002-7198-9827",{"name":59,"orcid":9},"Héctor Samuel Villada",{"name":61,"orcid":9},"José Fernando Solanilla",{"name":63,"orcid":64},"Jesus Bravo","https:\u002F\u002Forcid.org\u002F0000-0001-6462-3512","https:\u002F\u002Fwww.frontiersin.org\u002Fjournals\u002Fsustainable-food-systems\u002Farticles\u002F10.3389\u002Ffsufs.2026.1887911\u002Fpdf",{"tldr":67,"method":68,"finding":69,"direction":70,"opportunity":71},"研究化学与酶法改性对印加果压榨饼粕蛋白结构、抗营养因子及流变特性的影响。","采用pH 4\u002F7\u002F9酸碱处理及Protease、Neutrase、Alcalas","酶解使蛋白消化率从18%升至67–69%，碱性条件显著增强凝胶储能模量约200%。","其他","可探索改性饼粕蛋白在植物基食品或可降解包装中的应用，并优化酶解-碱处理协同工艺。","openalex","2026-09-16T23:30:07.897177Z",{"total":75,"page":22,"page_size":75,"items":76},6,[77,135,175,213,269,341],{"id":78,"title":79,"url":80,"summary":81,"summary_zh":82,"content":9,"source_name":10,"source_url":80,"published_at":83,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":84,"score_detail":85,"sources":90,"tags":92,"primary_topic":9,"secondary_topics":96,"classification":97,"search_phrases":112,"slug":115,"view_count":48,"doi":116,"paper":117,"created_at":134},4794,"Avocado (Persea americana Mill) seed starch: composition, extraction, and applications—a comprehensive review","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1942037","Avocado ( Persea americana Mill) seeds, representing approximately 13%–18% of fruit mass, are an underutilized agro-industrial residue and promising source of value-added starch. This review evaluates current evidence on avocado seed starch, emphasizing key findings, unresolved limitations, and research priorities. Available studies indicate relatively high amylose content (30%–49%), semi-crystalline B-type or mixed A\u002FB-type organization, high gelatinization temperatures, good paste stability, and substantial resistant starch levels, supporting its functional potential. However, substantial variation in yield and functional properties among cultivars and extraction conditions, together with the absence of standardized extraction and characterization protocols, limits reliable comparison across studies. Microwave-assisted extraction shows promise for improving recovery, but evidence for scalability and process efficiency remains limited. Research on starch modification is also uneven, with chemical approaches better studied than physical, enzymatic, and combined strategies. Food applications are supported by experimental evidence, whereas pharmaceutical, textile, packaging, and nanomaterial applications remain at varying stages of experimental validation and are therefore discussed as potential applications. Future research should prioritize standardized structure–function studies, sustainable process optimization and scale-up, systematic modification studies, and rigorous safety, toxicological, techno-economic, and life-cycle assessments. These advances are essential for translating avocado seed starch into a reliable and sustainable functional biomaterial.","鳄梨（Persea americana Mill）种子约占果实质量的13%~18%，是一种未被充分利用的农业工业残渣，也是具有前景的增值淀粉来源。本文综述了关于鳄梨种子淀粉的现有证据，重点阐述了关键发现、尚未解决的局限性和研究优先方向。现有研究表明，其直链淀粉含量较高（30%~49%），呈半结晶B型或A\u002FB混合型结构，糊化温度高，糊液稳定性好，抗性淀粉含量可观，这些均支持其功能潜力。然而，不同品种和提取条件间产量及功能性质差异显著，加之缺乏标准化的提取和表征方案，限制了研究间的可靠比较。微波辅助提取在提高回收率方面显示出潜力，但其可放大性和工艺效率的证据仍然有限。淀粉改性研究亦不均衡，化学方法的研究程度优于物理、酶法及联合策略。食品应用已有实验证据支持，而制药、纺织、包装和纳米材料应用仍处于不同程度的实验验证阶段，因此作为潜在应用加以讨论。未来研究应优先开展标准化的结构-功能研究、可持续工艺优化与放大、系统性改性研究，以及严格的安全性、毒理学、技术经济和生命周期评估。这些进展对于将鳄梨种子淀粉转化为可靠且可持续的功能性生物材料至关重要。","2026-10-12T00:00:00Z",72,{"impact":86,"substance":18,"depth":87,"authority":88,"freshness":21,"relevant":22,"comment":89},12,17,14,"系统综述牛油果种子淀粉的组成、提取与应用，属农产品副产物高值化利用方向，学术价值明确但产业影响有限。",[91],{"name":10,"url":80},[27,93,28,94,95],"牛油果","绿色加工","淀粉提取",[],{"status":98,"locked":14,"version":34,"method":35,"evidence":99},"unclassified",{"candidates":100,"agricultural_evidence":110,"reason":111},[101,106],{"code":102,"score":22,"supported":14,"title":103,"abstract":104,"tags":105},"B2",[],[],[93],{"code":39,"score":22,"supported":14,"title":107,"abstract":108,"tags":109},[],[],[27],true,"缺少足够的主题证据",[113,114],"牛油果 种子 淀粉","Persea americana 淀粉 提取","牛油果种子淀粉-4794","10.3389\u002Ffsufs.2026.1942037",{"doi":116,"openalex_id":118,"authors":119,"venue":10,"cited_by_count":48,"oa_url":80,"card":128,"direction":132,"ingested_from":72},"W7221551919",[120,122,124,126],{"name":121,"orcid":9},"Nehal Chavda",{"name":123,"orcid":9},"Rajdip Khaniya",{"name":125,"orcid":9},"Margi Gokalani",{"name":127,"orcid":9},"Ajay Singh",{"tldr":129,"method":130,"finding":131,"direction":132,"opportunity":133},"综述牛油果种子淀粉的组成、提取与应用，指出标准化不足是产业化瓶颈。","文献综述，汇总不同品种与提取条件下的淀粉结构、功能及改性研究。","牛油果籽淀粉直链淀粉高、抗性淀粉多，但提取与表征缺乏标准，应用证据不均。","农业绿色发展与碳","可建立牛油果籽淀粉标准化提取与构效数据库，并开展规模化、安全性与生命周期评估。","2026-10-13T23:30:06.996811Z",{"id":136,"title":137,"url":138,"summary":139,"summary_zh":9,"content":140,"source_name":141,"source_url":9,"published_at":142,"category":143,"cover_url":9,"hotness":13,"is_selected":14,"score":144,"score_detail":145,"sources":150,"tags":152,"primary_topic":9,"secondary_topics":157,"classification":158,"search_phrases":170,"slug":173,"view_count":48,"doi":9,"paper":9,"created_at":174},5511,"中国农科院加工所揭示低聚木糖抑制淀粉回生分子机制","https:\u002F\u002Fifst.caas.cn\u002Fxwzx\u002Fkyjz\u002F6c8820e74be9438592cb89bfc859b0f2.htm","团队结合多尺度结构表征、非线性流变分析与分子动力学模拟，发现添加16%低聚木糖可显著抑制高水分淀粉凝胶回生，贮藏14天后凝胶硬度和回生度分别降低52.84%和65.22%。发糕应用中20%蔗糖替代比例兼顾发酵性能与食用品质，并显著提高抗性淀粉含量。成果发表于Food Research International与Food Hydrocolloids。","高水分淀粉类主食在贮藏过程中易发生淀粉回生，导致产品硬度增加、弹性下降及食用品质劣变，是制约传统主食工业化和品质稳定性的重要因素。低聚木糖（XOS）是一类具有益生元活性的功能性寡糖，在食品减糖及营养品质改善方面具有良好的应用潜力，但其调控淀粉回生的分子机制尚不明确。针对这一问题，团队构建了高水分淀粉凝胶模型，结合多尺度结构表征、非线性流变分析及分子动力学模拟，系统揭示了低聚木糖对淀粉回生及凝胶网络演变的调控作用。研究发现，添加16%低聚木糖可显著抑制淀粉凝胶回生，贮藏14天后凝胶硬度和回生度分别降低52.84%和65.22%。进一步研究表明，低聚木糖可通过与淀粉链形成多点相互作用，削弱淀粉链间氢键结合，增加分子链间距，从而限制淀粉链重新缔合及有序结构形成，延缓凝胶网络硬化。其中，聚合度为4的低聚木糖表现出更稳定的多点结合能力，为功能性寡糖的分子结构优化及淀粉回生精准调控提供了新的理论依据。\n\n在此基础上，团队以传统发酵主食发糕为应用对象，研究了低聚木糖部分替代蔗糖对产品品质、贮藏稳定性及淀粉消化特性的影响。结果表明，20%的蔗糖替代比例可较好地兼顾产品发酵性能与食用品质，提高发糕比容和弹性，改善风味，并有效延缓贮藏过程中的硬化。此外，低聚木糖还表现出良好的淀粉消化调控作用，显著提高产品的抗性淀粉含量较对照组。该研究从分子机制到实际食品应用，为利用功能性寡糖实现传统主食减糖、品质提升及贮藏稳定性改善提供了科学依据和技术参考。","中国农科院农产品加工所 2026-10-16","2026-10-16T00:00:00Z","报道",76,{"impact":146,"substance":147,"depth":146,"authority":88,"freshness":148,"relevant":22,"comment":149},18,22,4,"国家级科研机构揭示低聚木糖抑制淀粉回生的分子机制，并完成发糕减糖应用验证，数据扎实、结论新颖，但发布已过一周，时效性偏弱。",[151],{"name":141,"url":138},[27,153,154,155,156],"功能食品","淀粉回生","低聚木糖","主食减糖",[],{"status":98,"locked":14,"version":34,"method":35,"evidence":159},{"candidates":160,"agricultural_evidence":110,"reason":111},[161,165],{"code":39,"score":22,"supported":14,"title":162,"abstract":163,"tags":164},[],[],[27],{"code":166,"score":22,"supported":14,"title":167,"abstract":168,"tags":169},"E2",[],[],[153],[171,172],"中国农科院加工所 低聚木糖 淀粉回生","低聚木糖 发糕 减糖","中国农科院加工所低聚木糖淀粉回生-5511","2026-10-22T00:07:03.756160Z",{"id":176,"title":177,"url":178,"summary":179,"summary_zh":9,"content":180,"source_name":181,"source_url":9,"published_at":182,"category":143,"cover_url":9,"hotness":13,"is_selected":14,"score":183,"score_detail":184,"sources":187,"tags":189,"primary_topic":194,"secondary_topics":199,"classification":200,"search_phrases":208,"slug":211,"view_count":48,"doi":9,"paper":9,"created_at":212},5510,"中国农科院加工所研发3D打印仿生三文鱼 破解老年人吞咽进食难题","https:\u002F\u002Fwww.caas.cn\u002Fxwzx\u002Fmtxw\u002Fed0d9b62360a486d96bc32e04531bc1a.htm","农产品加工所食物营养与功能性食品创新团队构建核桃蛋白与蛋清蛋白复合乳液凝胶体系，用挤出式3D打印复刻三文鱼红白纹理。100℃烘烤3分钟为最佳方案，可分别达到国际吞咽障碍食品标准5级和6级，产品蛋白含量达22%，蛋白补充效率较传统产品提高200%。","科研人员对比了蒸制与烘烤两种方式，发现烘烤后的样品中关键风味物质含量明显增加，色泽、香气和吞咽顺滑度都更胜一筹。其中，100℃烘烤3分钟是效果最佳的方案，产品感官评分最高。通过调整烘烤时间，可以精准控制食物的软硬度，分别达到国际吞咽障碍食品标准的5级和6级，适配吞咽能力不同的老人。\n\n经专业测试，这款仿生三文鱼蛋白含量达到22%，质地柔软湿润、易于成团、不易散开，完全符合“可安全吞咽”的食物质地要求。","人民日报海外版 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