The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads(CSBs)fermented by different fresh and dry yeast,respectively.The quantitative descriptive analysis(QDA)led to the establishm...The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads(CSBs)fermented by different fresh and dry yeast,respectively.The quantitative descriptive analysis(QDA)led to the establishment of seven sensory attributes.Results noted that fresh yeast CSBs were characterized by milk,bouquet,sweet,and sour attributes,while the corresponding dry yeast CSBs exhibited wheat and yeast attributes.According to OAVs≥1,34 aroma-active chemicals were shown to be significant odorants.Isoamyl alcohol,2,3-butanediol,benzoic acid,acetoin,hexanal,and indole had a significant contribution to the different aroma profiles of dry and fresh yeast CSBs.The result of correlation analysis showed that 2,3-butanediol and benzoic acid were correlated with sweet,milk,and sour attributes,hexanal and indole were related to bouquet attribute,and acetoin was associated with flour.Further aroma recombination confirmed the contribution of these key components in flavor discrimination of CSBs.These results will provide guidance for the yeast-CSBs flavor evaluation,improvement,and quality control.展开更多
数字城市建设过程中,日益需要一个开放式、易扩展、可重用的核心系统平台。本文给出了满足上述条件的CyberSIG Studio 的特征和系统组成,并重点描述用于无缝集成和管理 CyberSIG Studio 各功能服务器的服务总线 Cy-berSIG Service Bus ...数字城市建设过程中,日益需要一个开放式、易扩展、可重用的核心系统平台。本文给出了满足上述条件的CyberSIG Studio 的特征和系统组成,并重点描述用于无缝集成和管理 CyberSIG Studio 各功能服务器的服务总线 Cy-berSIG Service Bus 的设计。展开更多
目的:从猪肺组织(去除气管)中提取分离糖胺聚糖并确定其种类和结构特点。方法:采用胰蛋白酶和木瓜蛋白酶联合酶解提取糖胺聚糖,利用Q-Sepharose Fast Flow强阴离子交换柱层析进行分离纯化。采用醋酸纤维素薄膜电泳分析多糖的种类,高效...目的:从猪肺组织(去除气管)中提取分离糖胺聚糖并确定其种类和结构特点。方法:采用胰蛋白酶和木瓜蛋白酶联合酶解提取糖胺聚糖,利用Q-Sepharose Fast Flow强阴离子交换柱层析进行分离纯化。采用醋酸纤维素薄膜电泳分析多糖的种类,高效凝胶渗透色谱与十八角激光散射仪联用法测定其绝对分子质量,采用SAX-HPLC法对酶解二糖进行细微结构分析。结果:从猪肺组织中获得透明质酸(HA)、硫酸乙酰肝素(HS)、硫酸软骨素B(CSB)和硫酸软骨素A(CSA)4种糖胺聚糖,其含量分别为690、490、480和370 mg·kg-1,绝对分子质量分别为40.7、64.3、28.6和26.5 k Da。其中,CSA组分与标准品CSA(牛气管来源)相比,4-硫酸化二糖和6-硫酸化二糖的摩尔比更大,电荷密度更高;而HS中含有结构新颖的△己糖醛酸-氨基葡萄糖(IV-H,△UA-Glc N)二糖,且其绝对分子质量(64.3 k Da)远高于标准品HS(17.3 k Da)。结论:猪肺组织中糖胺聚糖主要含有HA、HS、CSA和CSB,是糖胺聚糖开发的良好资源;其中HS含有高含量的自由氨基葡萄糖(Glc NH2),结构较为新颖,有可能开发成为一种新的药物。展开更多
基金supported by the Natural Science Foundation of Shanghai(21ZR1462400)National Natural Science Foundation of China(32102123).
文摘The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads(CSBs)fermented by different fresh and dry yeast,respectively.The quantitative descriptive analysis(QDA)led to the establishment of seven sensory attributes.Results noted that fresh yeast CSBs were characterized by milk,bouquet,sweet,and sour attributes,while the corresponding dry yeast CSBs exhibited wheat and yeast attributes.According to OAVs≥1,34 aroma-active chemicals were shown to be significant odorants.Isoamyl alcohol,2,3-butanediol,benzoic acid,acetoin,hexanal,and indole had a significant contribution to the different aroma profiles of dry and fresh yeast CSBs.The result of correlation analysis showed that 2,3-butanediol and benzoic acid were correlated with sweet,milk,and sour attributes,hexanal and indole were related to bouquet attribute,and acetoin was associated with flour.Further aroma recombination confirmed the contribution of these key components in flavor discrimination of CSBs.These results will provide guidance for the yeast-CSBs flavor evaluation,improvement,and quality control.
文摘目的:从猪肺组织(去除气管)中提取分离糖胺聚糖并确定其种类和结构特点。方法:采用胰蛋白酶和木瓜蛋白酶联合酶解提取糖胺聚糖,利用Q-Sepharose Fast Flow强阴离子交换柱层析进行分离纯化。采用醋酸纤维素薄膜电泳分析多糖的种类,高效凝胶渗透色谱与十八角激光散射仪联用法测定其绝对分子质量,采用SAX-HPLC法对酶解二糖进行细微结构分析。结果:从猪肺组织中获得透明质酸(HA)、硫酸乙酰肝素(HS)、硫酸软骨素B(CSB)和硫酸软骨素A(CSA)4种糖胺聚糖,其含量分别为690、490、480和370 mg·kg-1,绝对分子质量分别为40.7、64.3、28.6和26.5 k Da。其中,CSA组分与标准品CSA(牛气管来源)相比,4-硫酸化二糖和6-硫酸化二糖的摩尔比更大,电荷密度更高;而HS中含有结构新颖的△己糖醛酸-氨基葡萄糖(IV-H,△UA-Glc N)二糖,且其绝对分子质量(64.3 k Da)远高于标准品HS(17.3 k Da)。结论:猪肺组织中糖胺聚糖主要含有HA、HS、CSA和CSB,是糖胺聚糖开发的良好资源;其中HS含有高含量的自由氨基葡萄糖(Glc NH2),结构较为新颖,有可能开发成为一种新的药物。
