Lin Wang

Bio: Lin Wang is an academic researcher from Jiangnan University. The author has contributed to research in topics: Protein oxidation & Denaturation (biochemistry). The author has an hindex of 6, co-authored 6 publications receiving 333 citations. Previous affiliations of Lin Wang include Hebei University of Science and Technology.

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

Abstract: The structure of myofibrillar protein (MP) can be readily altered by oxidation, leading to the unfolding of MP structure, which further promotes protein?protein interactions, and thus influences the MP gelling properties. The objective of the study was to investigate the effect of malondialdehyde-induced oxidative stress on the gelation properties of myofibrillar protein (MP). Structural changes of the oxidised MPs were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. The oxidative stability of the MP gels as indicated by lipid hydroperoxide was also determined. RESULTS With the addition of an MDA concentration less than 10?mmol?L?1, the MP gels showed an improved elasticity, gel strength, water holding capacity, and oxidative stability. Nevertheless, higher MDA concentration (25?50?mmol?L?1) significantly reduced the gel quality, probably due to the formation of excessive covalent bonds in the system. CONCLUSION Results suggested that protein aggregation occurred in the oxidised system. Myosin was involved in gel formation through non-disulfide covalent bond. ? 2016 Society of Chemical Industry

Influence of microwave pretreatment on the flavor attributes and oxidative stability of cold-pressed rapeseed oil

Abstract: This study investigated the effect of microwave (MW) pretreatment on oil yield and the microstructure of rapeseeds, and examined the variations in oxidative stability, tocopherol content and flavor attributes of rapeseed oils extracted by cold pressing or solvent-based methods. Rapeseed moisture content was adjusted to 15% and the seeds were subjected to MW treatment at 200, 400, and 600 W. Compared to untreated samples with the same moisture content, MW pretreatment significantly (p < 0.05) increased the oil yield (by 9–23%), and total tocopherol contents (by 17–23%). Additionally, the oxidative stability of oils extracted from MW-pretreated rapeseeds was significantly (p < 0.05) improved. The analyses of headspace solid-phase microextraction gas chromatography mass spectrometry showed that the relative amount of of pungent compound 4-isothiocyanato-1-butene reduced by 74–95%, whereas that of the non-pungent compound methallyl cyanide increased by 95% in the oils extracted from MW-pretreated rape...

3D printing: printing precision and application in food sector

Abstract: Background Three dimensional (3D) food printing is being widely investigated in food sector recent years due to its multiple advantages such as customized food designs, personalized nutrition, simplifying supply chain, and broadening of the available food material. Scope and approach Currently, 3D printing is being applied in food areas such as military and space food, elderly food, sweets food. An accurate and precise printing is critical to a successful and smooth printing. In this paper, we collect and analyze the information on how to achieve a precise and accurate food printing, and review the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing. Key findings and conclusions To realize an accurate and precise printing, three main aspects should be investigated considerably: material properties, process parameters, and post-processing methods. We emphasize that the factors below should be given special attention to achieve a successful printing: rheological properties, binding mechanisms, thermodynamic properties, pre-treatment and post-processing methods. In addition, there are three challenges on 3D food printing: 1) printing precision and accuracy 2) process productivity and 3) production of colorful, multi-flavor, multi-structure products. A broad application of this technique is expected once these challenges are addressed.

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Abstract: The aim of this paper is to develop a new 3D printing food constructs based on lemon juice gel system. We investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels. Besides, the influence of printing parameters (nozzle height, nozzle diameter, extrusion rate and nozzle movement speed) on the quality of printed products were also studied. The results show that it is suitable to make the size of the nozzle height the same with that of the nozzle diameter, which could not be regarded as a key factor that affects print quality. An equation is proposed to explain the relationship between extrusion rate, nozzle diameter and nozzle movement speed. In this printing system, the 1 mm nozzle diameter, 24 mm3/s extrusion rate and 30 mm/s nozzle movement speed were found to be the optimal parameters to print 3D constructs matching the target geometry with fine resolution, more smooth surface texture, and fewer point defects with no compressed deformation.

3D printing technology: the new era for food customization and elaboration.

Abstract: Background Digitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers. Scope and approach The main objective of this review was to analyze and compare published articles pertaining 3D food printing to ensure how to reach compatibility between the huge varieties of food ingredients and their corresponding best printing parameters. Different from previously published reviews in the same journal by Lipton et al. (2015) and Liu et al. (2017), this review focuses in depth on optimizing extrusion based food printing which supports the widest array of food and maintains numerous shapes and textures. The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers. Key findings and conclusions Four main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability.