The flavor of chicken broth is composed of taste and odor,both of which are important indicators of edible quality.As a common meat processing technology,enzymatic hydrolysis appears as an effective way to improve the...The flavor of chicken broth is composed of taste and odor,both of which are important indicators of edible quality.As a common meat processing technology,enzymatic hydrolysis appears as an effective way to improve the flavor of chicken broth.But up to now,the corresponding improvement mechanism has not been fully clarified.In this study,various chicken broth products were prepared by enzymatic hydrolysis of Papain(PAP),Flavourzyme(FLA)and Protamex(PRO).Then the samples with relatively better sensory performance including PAP-1.5-0.5,FLA-0.5-1.0,PRO-2.0-0.5 were selected and subjected to flavor compounds analysis.In terms of non-volatile taste-active compounds,glutamic acid(Glu)and 5′-guanosine monophosphate(5′-GMP)were the main taste contributors,their content and equivalent umami concentration(EUC)value were higher in PAP-1.5-0.5 and PRO-2.0-0.5.Regarding volatile odor-active compounds,(E,E)-2,4-decadienal with the highest variable importance(VIP)and odor activity value(OAV)was identified as the most critical odorant,and its content was higher in PRO-2.0-0.5(41961.49±507.78μg/L)compared to other samples.Taking all factors into consideration,PRO-2.0-0.5 was regarded as the most ideal chicken broth product,which demonstrated the excellent improvement effect of enzymatic hydrolysis on the flavor of chicken broth.展开更多
Electronic specialty gases play vital roles in key chip manufacturing processes like lithography,etching,deposition and cleaning.While their ultra-high purity(≥99.999%)creates challenging separation requirements,insu...Electronic specialty gases play vital roles in key chip manufacturing processes like lithography,etching,deposition and cleaning.While their ultra-high purity(≥99.999%)creates challenging separation requirements,insufficientphysicochemical data has hindered adsorbent development.To bridge this gap,we constructed a multidimensional database covering 101 semiconductor-related molecules with 19 physical parameters,and developed a Bayesian regression-based collaborative prediction model demonstrating high accuracy(R^(2)=0.95-0.97)on test sets.We further constructed the balanced dataaugmented Transformer-based molecular property prediction(BD-TMPP)model to address the overfittingproblem in small-sample learning.This model achieves the end-to-end prediction of molecular quadrupole moment(R^(2)=0.99),and polarizability(R^(2)=0.98)via the capture of interatomic spatial correlations.Compared with traditional density functional theory calculations,the model achieves a five-orders-of-magnitude improvement in computational efficiency while maintaining accuracy,demonstrating a successful application of the"structure-property relationship"theory in chemical machine learning.展开更多
The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was ident...The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was identified as an indigenous Chinese wine strain with commercial potential.Fermentations to assess the ability of NX11424 to compete with a commercial strain,Montrachet(UCDVEN 522),in pure and co-inoculations were performed with exo-and endo-metabolomic analyses.Metabolome analysis was run at three time points(days 2,4 and 6).The metabolic profiles of all three treatment were similar at day 2.The endo-metabolome of the co-culture most closely resembles that of Montrachet strain at days 4 and 6,while exo-metabolomic data most closely resembles the NX11424 strain at day 6.The levels of key biomarkers among different fermentations varied at different time points,especially in amino acid metabolism;however glycerolipid,sucrose and starch metabolism were consistently most impactful in driving differences across treatment.Sulfur metabolism was also differential among treatments,with higher levels of associated metabolites in Montrachet strain.This study demonstrated the effects of pure and co-starter fermentations on cellular and wine metabolites,which can be helpful for control of wine fermentation and management of desirable wine flavor.展开更多
基金funded by National Key R&D Program of China(Grant no.2023YFF1104003)National Natural Science Foundation of China(Grant no.32372360&32101983).
文摘The flavor of chicken broth is composed of taste and odor,both of which are important indicators of edible quality.As a common meat processing technology,enzymatic hydrolysis appears as an effective way to improve the flavor of chicken broth.But up to now,the corresponding improvement mechanism has not been fully clarified.In this study,various chicken broth products were prepared by enzymatic hydrolysis of Papain(PAP),Flavourzyme(FLA)and Protamex(PRO).Then the samples with relatively better sensory performance including PAP-1.5-0.5,FLA-0.5-1.0,PRO-2.0-0.5 were selected and subjected to flavor compounds analysis.In terms of non-volatile taste-active compounds,glutamic acid(Glu)and 5′-guanosine monophosphate(5′-GMP)were the main taste contributors,their content and equivalent umami concentration(EUC)value were higher in PAP-1.5-0.5 and PRO-2.0-0.5.Regarding volatile odor-active compounds,(E,E)-2,4-decadienal with the highest variable importance(VIP)and odor activity value(OAV)was identified as the most critical odorant,and its content was higher in PRO-2.0-0.5(41961.49±507.78μg/L)compared to other samples.Taking all factors into consideration,PRO-2.0-0.5 was regarded as the most ideal chicken broth product,which demonstrated the excellent improvement effect of enzymatic hydrolysis on the flavor of chicken broth.
基金the support from the National Natural Science Foundation of China(U24A20532 and 22278146)Guangdong Basic and Applied Basic Research Team Fund(2024B1515040016)Fundamental Research Funds for the Central Universities.
文摘Electronic specialty gases play vital roles in key chip manufacturing processes like lithography,etching,deposition and cleaning.While their ultra-high purity(≥99.999%)creates challenging separation requirements,insufficientphysicochemical data has hindered adsorbent development.To bridge this gap,we constructed a multidimensional database covering 101 semiconductor-related molecules with 19 physical parameters,and developed a Bayesian regression-based collaborative prediction model demonstrating high accuracy(R^(2)=0.95-0.97)on test sets.We further constructed the balanced dataaugmented Transformer-based molecular property prediction(BD-TMPP)model to address the overfittingproblem in small-sample learning.This model achieves the end-to-end prediction of molecular quadrupole moment(R^(2)=0.99),and polarizability(R^(2)=0.98)via the capture of interatomic spatial correlations.Compared with traditional density functional theory calculations,the model achieves a five-orders-of-magnitude improvement in computational efficiency while maintaining accuracy,demonstrating a successful application of the"structure-property relationship"theory in chemical machine learning.
基金supported by National Natural Science Fund Program(32360592,32202106,32302255)Key Research and Development Project of Ningxia Hui Autonomous Region(2022BBF02015,2023BCF01027)+1 种基金China Agriculture Research System(CARS-29-jg-03)China Postdoctoral Science Foundation(2022M712607).
文摘The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was identified as an indigenous Chinese wine strain with commercial potential.Fermentations to assess the ability of NX11424 to compete with a commercial strain,Montrachet(UCDVEN 522),in pure and co-inoculations were performed with exo-and endo-metabolomic analyses.Metabolome analysis was run at three time points(days 2,4 and 6).The metabolic profiles of all three treatment were similar at day 2.The endo-metabolome of the co-culture most closely resembles that of Montrachet strain at days 4 and 6,while exo-metabolomic data most closely resembles the NX11424 strain at day 6.The levels of key biomarkers among different fermentations varied at different time points,especially in amino acid metabolism;however glycerolipid,sucrose and starch metabolism were consistently most impactful in driving differences across treatment.Sulfur metabolism was also differential among treatments,with higher levels of associated metabolites in Montrachet strain.This study demonstrated the effects of pure and co-starter fermentations on cellular and wine metabolites,which can be helpful for control of wine fermentation and management of desirable wine flavor.
