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《Journal of dairy science》2022,105(12):9463-9475
Phenyllactic acid (PLA) has been demonstrated to possess antibacterial activity and capacity to prolong food shelf life. However, studies on the performance of PLA in inhibiting Staphylococcus aureus and its effectiveness when applied to dairy products are largely lacking. Here, antibacterial activity (planktonic and biofilm states) of PLA against S. aureus CICC10145 (S. aureus_45) were investigated. The results showed that PLA inhibited growth of S. aureus_45 and formation of S. aureus_45 biofilm. Next, the antibacterial action target of PLA was uncovered from both physiological and phenotypic perspectives. The results showed that PLA decreased cell metabolic activity and cell viability, damaged cell membrane integrity, triggered leakage of intracellular contents (DNA, proteins, and ATP), and caused oxidative stress damage and morphological deformation of S. aureus_45. In practical application, the antibacterial activity of PLA against S. aureus_45 cells was further confirmed in skim milk and cheese as dairy food models, and the antibacterial effects can be adequately maintained during storage for 21 d, at least at 4°C. These findings suggested that PLA could be a potential candidate for controlling S. aureus outgrowth in dairy foods. 相似文献
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Xiao-Mei Sha Li-Jun Zhang Wen-Mei Chen Guang-Yao Wang Jin-Lin Li Zi-Zi Hu Zong-Cai Tu 《International Journal of Food Science & Technology》2022,57(3):1573-1586
Thermal action in extraction process had effects on characteristic tryptic peptides identification and gelling properties of porcine gelatin. SDS-PAGE, HPLC-LTQ/Orbitrap high-resolution mass spectrometry, texture analyser and rheometer were used to evaluate collagen depolymerisation degree, characteristic tryptic peptides and gelling properties of gelatins prepared in various thermal actions. Results showed that with increasing temperature and time, depolymerisation degree enlarged, while gel strength, gelling and melting temperature decreased. Mass spectra showed that 47 and 49 common characteristic tryptic peptides were identified in gelatins extracted at 50 °C and 100 °C with various times, respectively. Moreover, 34 common characteristic tryptic peptides were identified in all gelatin samples. Further comparison between this work and our previous investigations yielded 20 common characteristic tryptic peptides, which stably exist in various thermal actions. These common characteristic tryptic peptides may be very helpful for the accurate authentication of porcine gelatin. 相似文献
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《Ceramics International》2021,47(22):31920-31926
The Sr and Ba bearing Tl-1212 phase, Tl(Ba,Sr)CaCu2O7 is an interesting superconductor. The Sr only bearing TlSr2CaCu2O7 is not easily prepared in the superconducting form. The Ba only bearing TlBa2CaCu2O7 on the other hand does not show improvement in the transition temperature with elemental substitution. In this work the influence of multivalent Se (non-metal) and Te (metalloid) substitutions at the Tl-site of Tl1-xMx(Ba,Sr)CaCu2O7 (M = Se or Te) superconductors for x = 0–0.6 was studied. The samples were prepared via the conventional solid-state reaction method. XRD patterns showed a single Tl-1212 phase for x = 0 and 0.1 Se substituted samples. The critical current density at the peak temperature, Tp of the imaginary (χ”) part of the AC susceptibility (χ = χ’ +χ”), Jc-inter(Tp) for all samples was between 15 and 21 A cm−2. The highest superconducting transition temperature was shown by the x = 0.3 Se-substituted sample (Tc-onset = 104 K, Tc-zero = 89 K, Tcχ’ = 104 K and Tp = 80 K). Te suppressed the superconductivity of Tl-1212 phase. The order of highest transition temperatures are as follows: Tl1-xTex(Ba,Sr)CaCu2O7<Tl(Ba,Sr)CaCu2O7<Tl1-xSex(Ba,Sr)CaCu2O7. This work showed that Se was better than Te in improving the transition temperature and flux pinning of the Tl-1212 phase. The roles of ionic radius of Se and Te on the superconductivity of Tl(Ba,Sr)CaCu2O7 are discussed in this paper. 相似文献
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