Effect of Ultrasonic Pretreatment on the Gel Properties and Structure of Flaxseed Gum-Soybean Protein Isolate Composite Gels

DU Tongshen; LIU Yue; MA Junhua; WANG Xinyi; SHEN Cunkuan; YANG Hua; YAN Jinxin

doi:10.13386/j.issn1002-0306.2023080044

Volume 45 Issue 13

Jun. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(13): 83-90. > DOI: 10.13386/j.issn1002-0306.2023080044

DU Tongshen, LIU Yue, MA Junhua, et al. Effect of Ultrasonic Pretreatment on the Gel Properties and Structure of Flaxseed Gum-Soybean Protein Isolate Composite Gels[J]. Science and Technology of Food Industry, 2024, 45(13): 83−90. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080044.

Citation:

PDF (2533 KB)

Effect of Ultrasonic Pretreatment on the Gel Properties and Structure of Flaxseed Gum-Soybean Protein Isolate Composite Gels

College of Biology and Environment, Zhejiang Wanli University, Ningbo 315300, China

More Information

Received Date: August 05, 2023
Available Online: April 28, 2024

Graphical Abstract

Abstract

Abstract

Objective: This study aimed to investigate the impact of different ultrasonic power and time pretreatments on the structures and gel properties of the flaxseed gum and soybean protein isolate composite gel induced by TG enzyme. Methods: The structural characteristics, molecular conformation, and micro-network structures of the composite gel under varying ultrasonic conditions were analyzed using a texture analyzer, laser particle size meter, circular dichroism (CD), fluorescence spectrum, and scanning electron microscope (SEM). Results: The 50% power ultrasound pretreatment for 10 min could significantly improve the hardness, adhesiveness, chewiness, cohesiveness and water-holding property of the composite gel, and reduce its adhesiveness. After 50% power ultrasound pretreatment for 10 min, the α-helix and β-turn content of composite gel proteins decreased, and the content of β-folding and irregular curls increased, and the fluorescence intensity increased, which was conducive to the improvement of the functional properties of the gel. The microstructure of the composite gel became ordered from disorder, the network density increased, the pore diameter became smaller, and the pore wall was thickened. While after increasing the ultrasound power to 80%, the gel properties fluctuated only slightly and the microstructure was destroyed. Conclusion: 50% power ultrasound pretreatment for 10 min can significantly improve the gel properties and network structure of TG enzyme cross-linked flaxseed gum-soybean protein isolate composite.
- composite gel,
- flaxseed gum,
- ultrasonic pretreatment,
- textural property,
- protein structure,
- microstructure

FullText(HTML)

References (44)

References

[1]	曲敏, 王宇, 刘琳琳, 等. 亲水胶体对植物蛋白凝胶影响的研究进展[J]. 食品安全质量检测学报,2022,13(22):7246−7254. [QU M, WANG Y, LIU L L, et al. Progress in investigating the effects of hydrophilic colloids on plant protein gels[J]. Journal of Food Safety and Quality,2022,13(22):7246−7254.] doi: 10.3969/j.issn.2095-0381.2022.22.spaqzljcjs202222013 QU M, WANG Y, LIU L L, et al. Progress in investigating the effects of hydrophilic colloids on plant protein gels[J]. Journal of Food Safety and Quality, 2022, 13（22）: 7246−7254. doi: 10.3969/j.issn.2095-0381.2022.22.spaqzljcjs202222013
[2]	曾琳. 其他植物蛋白的添加对大豆蛋白热诱导凝胶性质的影响[D]. 无锡:江南大学, 2022. [ZENG L. Effects of other plant protein addition on heat-induced gel properties of soy protein[D]. Wuxi:Jiangnan University, 2022.] ZENG L. Effects of other plant protein addition on heat-induced gel properties of soy protein[D]. Wuxi: Jiangnan University, 2022.
[3]	CHEN C S, MA P P, JIANG S Y, et al. Effect of flaxseed gum on the textural, rheological, and tribological properties of acid-induced soy protein isolate gels[J]. Polymers,2023,15(13):2834. doi: 10.3390/polym15132834
[4]	田德祥, 刘新利, 王德志. 超声波在材料工程中的应用研究进展[J]. 材料研究与应用,2022,16(6):942−958. [TIAN D X, LIU X L, WANG D Z. Research progress of ultrasonic technology in materials engineering applications[J]. Materials Research and Application,2022,16(6):942−958.] TIAN D X, LIU X L, WANG D Z. Research progress of ultrasonic technology in materials engineering applications[J]. Materials Research and Application, 2022, 16（6）: 942−958.
[5]	蓝蔚青, 赵家欣, 谢晶. 超声波处理技术在水产品加工中的应用研究进展[J]. 包装工程,2022,43(11):132−139. [LAN W Q, ZHAO J X, XIE J. Research progress on the applications of ultrasound treatment technology in the processing of aquatic products[J]. Packing Engineering,2022,43(11):132−139.] LAN W Q, ZHAO J X, XIE J. Research progress on the applications of ultrasound treatment technology in the processing of aquatic products[J]. Packing Engineering, 2022, 43（11）: 132−139.
[6]	梁诗洋, 张鹰, 曾晓房, 等. 超声波技术在食品加工中的应用进展[J]. 食品工业科技,2023,44(4):462−471. [LIANG S Y, ZHANG Y, ZENG X F, et al. Research progress on the application of ultrasound in food processing[J]. Science and Technology of Food Industry,2023,44(4):462−471.] LIANG S Y, ZHANG Y, ZENG X F, et al. Research progress on the application of ultrasound in food processing[J]. Science and Technology of Food Industry, 2023, 44（4）: 462−471.
[7]	刘冉, 曾庆华, 王振宇, 等. 超声波处理对大豆分离蛋白凝胶流变性和凝胶形成的影响[J]. 食品工业科技,2020,41(21):87−92,98. [LIU R, ZENG Q H, WANG Z Y, et al. Effects of ultrasonic teatment on gel rheological properties and gel formation of soybean protein isolate[J]. Science and Technology of Food Industry,2020,41(21):87−92,98.] LIU R, ZENG Q H, WANG Z Y, et al. Effects of ultrasonic teatment on gel rheological properties and gel formation of soybean protein isolate[J]. Science and Technology of Food Industry, 2020, 41（21）: 87−92,98.
[8]	丁俭, 李杨, 史博瑞, 等. 超声改性大豆分离蛋白与大豆可溶性多糖复合乳化体系的冻融稳定性研究[J]. 食品科学,2018,39(9):88−94. [DING J, LI Y, SHI B R, et al. Freeze-thaw stability of emulsion system from ultrasound-modified soy protein isolate and soluble polysaccharide[J]. Food Science,2018,39(9):88−94.] doi: 10.7506/spkx1002-6630-201809014 DING J, LI Y, SHI B R, et al. Freeze-thaw stability of emulsion system from ultrasound-modified soy protein isolate and soluble polysaccharide[J]. Food Science, 2018, 39（9）: 88−94. doi: 10.7506/spkx1002-6630-201809014
[9]	卞君杰. TG酶对蛋白乳化特性的影响及在肌原纤维蛋白复合凝胶中的作用[D]. 扬州:扬州大学, 2016. [BIAN J J. Effect of TG enzyme on protein emulsifying properties and its role in myofibrillar protein composite gel[D]. Yangzhou:Yangzhou University, 2016.] BIAN J J. Effect of TG enzyme on protein emulsifying properties and its role in myofibrillar protein composite gel[D]. Yangzhou: Yangzhou University, 2016.
[10]	王莹. 超声-谷氨酰胺转氨酶制备核桃蛋白凝胶及其缓释效果研究[D]. 北京:北京林业大学, 2020. [WANG Y. Walnut protein gels induced by ultrasound-transglutaminase and its controlled release properties[D]. Beijing:Beijing Forestry University, 2020.] WANG Y. Walnut protein gels induced by ultrasound-transglutaminase and its controlled release properties[D]. Beijing: Beijing Forestry University, 2020.
[11]	ZHAO C B, YIN H H, YAN J N, et al. Structure and acid-induced gelation properties of soy protein isolate–maltodextrin glycation conjugates with ultrasonic pretreatment[J]. Food Hydrocolloids,2020,112:106278.
[12]	CUI Q, ZHANG A Q, LI R, et al. Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates[J]. Food Bioscience,2020,38(2):100747.
[13]	高俊炉, 田学智, 王智颖, 等. 超声对魔芋葡甘聚糖与花生蛋白复合体系流变与结构的影响[J]. 食品与发酵工业,2023,49(8):207−215. [GAO J L, TIAN X Z, WANG Z Y, et al. Effects of ultrasonic treatment on rheological property and structure of konjac glucomannan and peanut protein complex system[J]. Food and Fermentation Industries,2023,49(8):207−215.] GAO J L, TIAN X Z, WANG Z Y, et al. Effects of ultrasonic treatment on rheological property and structure of konjac glucomannan and peanut protein complex system[J]. Food and Fermentation Industries, 2023, 49（8）: 207−215.
[14]	王喜波, 崔强, 张安琪, 等. 超声处理改善不同比例大豆-乳清混合蛋白理化性质[J]. 农业工程学报,2018,34(22):299−305. [WANG X B, CUI Q, ZHANG A Q, et al. Ultrasonic treatment improving physical and chemical properties of soybean-whey mixed protein in different proportions[J]. Transactions of the Chinese Society of Agricultural Engineering,2018,34(22):299−305.] doi: 10.11975/j.issn.1002-6819.2018.22.037 WANG X B, CUI Q, ZHANG A Q, et al. Ultrasonic treatment improving physical and chemical properties of soybean-whey mixed protein in different proportions[J]. Transactions of the Chinese Society of Agricultural Engineering, 2018, 34（22）: 299−305. doi: 10.11975/j.issn.1002-6819.2018.22.037
[15]	孙佳, 王春燕, 皮若冰, 等. 超声处理对转谷氨酰胺酶交联乳清分离蛋白的结构特性和凝胶保水性的影响[J]. 食品工业科技,2019,40(1):77−81. [SUN J, WANG C Y, PI R B, et al. Effect of ultrasound treatment on structural properties and gel water holding capacity of transglutaminase-catalyzed whey protein isolate[J]. Science and Technology of Food Industry,2019,40(1):77−81.] SUN J, WANG C Y, PI R B, et al. Effect of ultrasound treatment on structural properties and gel water holding capacity of transglutaminase-catalyzed whey protein isolate[J]. Science and Technology of Food Industry, 2019, 40（1）: 77−81.
[16]	JIN I H, KIM J E, SEO J H, et al. Physicochemical properties of soy protein isolate gels emulsified with various oils using a microbial transglutaminase[J]. Food Science & Biotechnology,2013,22(1):129−136.
[17]	戴慧敏, 邓伟, 陈曼华, 等. 谷朊粉对低钠盐白鲢鱼糜制品凝胶特性的改良[J]. 肉类工业,2018(4):30−39. [DAI H M, DENG W, CHEN M H, et al. Modification of gel properties of low natrium saltsilver carp surimi products by wheat gluten[J]. Meat Industry,2018(4):30−39.] doi: 10.3969/j.issn.1008-5467.2018.04.008 DAI H M, DENG W, CHEN M H, et al. Modification of gel properties of low natrium saltsilver carp surimi products by wheat gluten[J]. Meat Industry, 2018（4）: 30−39. doi: 10.3969/j.issn.1008-5467.2018.04.008
[18]	王旭, 袁术杰, 李昕, 等. 乳清蛋白-亚麻籽胶三相体系构建及其微观结构与流变学特性研究[C]//中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛论文摘要集, 2017:719−720. [WANG X, YUAN S J, LI X et al. Construction of whey protein-linseed gum three-phase system and its microstructure and rheological properties[C]. Proceedings of the 14th Annual Conference of the Chinese Institute of Food Science and Technology and the 9th China & US Food Industry High-level Forum, 2017:719−720.] WANG X, YUAN S J, LI X et al. Construction of whey protein-linseed gum three-phase system and its microstructure and rheological properties[C]. Proceedings of the 14th Annual Conference of the Chinese Institute of Food Science and Technology and the 9th China & US Food Industry High-level Forum, 2017: 719−720.
[19]	CHANDRAPALA J, ZISU B, PALMER M, et al. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate[J]. Ultrasonics Sonochemistry,2011,18(5):951−957. doi: 10.1016/j.ultsonch.2010.12.016
[20]	CORTEZ-TREJO M C, LOARCA-PIÑA G, FIGUEROA-CÁRDENAS J D, et al. Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum[J]. Food Hydrocolloids,2022,132:107873. doi: 10.1016/j.foodhyd.2022.107873
[21]	贾丹, 刘茹, 刘明菲, 等. 转谷氨酰胺酶对鳙鱼糜热诱导胶凝特性的影响[J]. 食品科学,2013,34(9):37−41. [JIA D, LIU R, LIU M F, et al. Effect of transglutaminase on heat-induced gel properties of bighead carp (Aristichthys nobilis) surimi[J]. Food Science,2013,34(9):37−41.] doi: 10.7506/spkx1002-6630-201309009 JIA D, LIU R, LIU M F, et al. Effect of transglutaminase on heat-induced gel properties of bighead carp （Aristichthys nobilis） surimi[J]. Food Science, 2013, 34（9）: 37−41. doi: 10.7506/spkx1002-6630-201309009
[22]	李云. 大豆蛋白聚集及共混凝胶性质研究[D]. 无锡:江南大学, 2007. [LI Y. The study on properties of aggregated of soybean protein and mixed gelation with native soybean protein[D]. Wuxi:Jiangnan University, 2007.] LI Y. The study on properties of aggregated of soybean protein and mixed gelation with native soybean protein[D]. Wuxi: Jiangnan University, 2007.
[23]	胡雪娇, 陈永浩, 张春红, 等. 改性方法对核桃浓缩蛋白凝胶性的影响[J]. 食品与机械,2016,32(10):17−21. [HU X J, CHEN Y H, ZHANG C H, et al. Effects of different modification methods on gelation of walnut protein cocentrate[J]. Food and Machinery,2016,32(10):17−21.] HU X J, CHEN Y H, ZHANG C H, et al. Effects of different modification methods on gelation of walnut protein cocentrate[J]. Food and Machinery, 2016, 32（10）: 17−21.
[24]	刘竞男, 张智慧, 王琳, 等. 超声处理对谷氨酰胺转氨酶诱导的大豆分离蛋白凝胶冻融稳定性的影响[J]. 食品科学,2020,41(13):76−82. [LIU J N, ZHANG Z H, WANG L, et al. Effect of ultrasound on freeze-thaw stability of soy protein isolate gel induced by glutamine transaminase[J]. Food Science,2020,41(13):76−82.] doi: 10.7506/spkx1002-6630-20190710-145 LIU J N, ZHANG Z H, WANG L, et al. Effect of ultrasound on freeze-thaw stability of soy protein isolate gel induced by glutamine transaminase[J]. Food Science, 2020, 41（13）: 76−82. doi: 10.7506/spkx1002-6630-20190710-145
[25]	邢绍平. 超声处理对乳清浓缩蛋白凝胶特性影响[J]. 乳业科学与技术,2016,39(2):8−10. [XING S P. Effects of ultrasonic treatment on gel properties of whey protein concentrate[J]. Journal of Dairy Science and Technology,2016,39(2):8−10.] XING S P. Effects of ultrasonic treatment on gel properties of whey protein concentrate[J]. Journal of Dairy Science and Technology, 2016, 39（2）: 8−10.
[26]	江连洲, 张潇元, 潘悦, 等. 超声处理大豆分离蛋白与肌原纤维蛋白共混体系乳化性及凝胶性研究[J]. 中国食物与营养,2018,24(2):43−48. [JIANG L Z, ZHANG X Y, PAN Y, et al. Study on emulsification and gel properties of ultrasonic treated soybean protein isolate and myofibrillar protein blends[J]. Food and Nutrition in China,2018,24(2):43−48.] JIANG L Z, ZHANG X Y, PAN Y, et al. Study on emulsification and gel properties of ultrasonic treated soybean protein isolate and myofibrillar protein blends[J]. Food and Nutrition in China, 2018, 24（2）: 43−48.
[27]	HAN M, ZHANG Y, FEI Y, et al. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J]. European Food Research & Technology,2009,228(4):665−670.
[28]	QIN X S, LUO S Z, CAI J, et al. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment[J]. Ultrasonics Sonochemistry,2016,31:590−597. doi: 10.1016/j.ultsonch.2016.02.010
[29]	胡坦, 张珮珮, 郑婷, 等. 高场强超声-加热联用增强大豆分离蛋白冷凝胶凝胶特性[J]. 农业工程学报,2016,32(20):306−314. [HU T, ZHANG P P, ZHENG T, et al. High intensity ultrasound-heat pretreatments improving gelation properties of cold-set soy protein isolate induced by glucono-δ-lactone[J]. Transactions of the Chinese Society of Agricultural Engineering,2016,32(20):306−314.] HU T, ZHANG P P, ZHENG T, et al. High intensity ultrasound-heat pretreatments improving gelation properties of cold-set soy protein isolate induced by glucono-δ-lactone[J]. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32（20）: 306−314.
[30]	李杨, 刘宝华, 姜楠, 等. 超声处理对黑豆蛋白凝胶性能的影响[J]. 中国食品学报,2017,17(1):161−169. [LI Y, LIU B H, JIANG N, et al. Effect of ultrasonic treatment on properties of black bean protein gel[J]. Journal of Chinese Institute of Food Science and Technology,2017,17(1):161−169.] LI Y, LIU B H, JIANG N, et al. Effect of ultrasonic treatment on properties of black bean protein gel[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17（1）: 161−169.
[31]	GAO X Q, HAO X Z, XIONG G Y, et al. Interaction between carrageenan/soy protein isolates and salt-soluble meat protein[J]. Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C,2016,100(Pt.A):47−53.
[32]	LI M, YANG R, FENG X C. Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate[J]. Food Hydrocolloids, 2022, 127: 127506.
[33]	马素敏, 何立超, 李成梁, 等. 猪血红蛋白超声提取工艺响应面优化及超声对其结构的影响[J]. 食品工业科技,2018,39(6):184−190, 216. [[MA S M, HE L C, LI C L, et al. The response surface optimization on ultrasonic extraction process of porcine hemoglobin and effect of ultrasonic process on its structure[J]. Science and Technology of Food Industry,2018,39(6):184−190, 216.] [MA S M, HE L C, LI C L, et al. The response surface optimization on ultrasonic extraction process of porcine hemoglobin and effect of ultrasonic process on its structure[J]. Science and Technology of Food Industry, 2018, 39（6）: 184−190, 216.
[34]	曹涓泉, 李心悦, 徐静, 等. 圆苞车前子壳粉对鸡肉肌原纤维蛋白凝胶特性和蛋白结构的影响[J]. 食品工业科技,2023,44(17):100−107. [CAO J Q, LI X Y, XU J, et al. Effects of psyllium husk powder on gel properties and protein structure of chicken myofibrillar protein[J]. Science and Technology of Food Industry,2023,44(17):100−107.] CAO J Q, LI X Y, XU J, et al. Effects of psyllium husk powder on gel properties and protein structure of chicken myofibrillar protein[J]. Science and Technology of Food Industry, 2023, 44（17）: 100−107.
[35]	ZHANG Q T, TU Z C, XIAO H, et al. Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J]. Food & Bioproducts Processing,2014,92(1):30−37.
[36]	XIA S Q, LI Y Q, ZHAO Q, et al. Probing conformational change of bovine serum albumin-dextran conjugates under controlled dry heating[J]. Journal of Agricultural & Food Chemistry,2015,63(16):4080−4086.
[37]	谷俊华, 黄斐. 超声改性处理对豌豆蛋白结构性质的影响[J]. 吉林农业科技学院学报,2022,31(5):8−11,17. [GU J H, HUANG F. Effects of ultrasonic modification on the structural properties of pea protein[J]. Journal of Jilin Agricultural Science and Technology University,2022,31(5):8−11,17.] GU J H, HUANG F. Effects of ultrasonic modification on the structural properties of pea protein[J]. Journal of Jilin Agricultural Science and Technology University, 2022, 31（5）: 8−11,17.
[38]	李斌, 陈海琴, 赵建新, 等. 超声辅助凝胶化对鲢鱼糜凝胶特性的影响[J]. 食品与发酵工业,2015,41(6):65−69. [LI B, CHEN H Q, ZHAO J X, et al. Effect of ultrasound assisted gel on gel properties of silver carp surimi[J]. Food and Fermentation Industries,2015,41(6):65−69.] LI B, CHEN H Q, ZHAO J X, et al. Effect of ultrasound assisted gel on gel properties of silver carp surimi[J]. Food and Fermentation Industries, 2015, 41（6）: 65−69.
[39]	POWRIE, WILLIAM D. Low-temperature preservation of foods and living matter[M]. Taylor & Francis, 1973:1-616.
[40]	MADADLOU A, MOUSAVI M E, EMAM-DJOMEH Z, et al. Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds[J]. Journal of Food Engineering,2009,95(3):505−509. doi: 10.1016/j.jfoodeng.2009.06.008
[41]	刁小琴, 关海宁, 乔秀丽, 等. 超声处理对肌原纤维蛋白凝胶特性和结构的影响[J]. 食品工业,2020,41(2):197−200. [DIAO X Q, GUAN H N, QIAO X L, et al. Effect of ultrasound on gel properties and structure of pork myofibrillar protein[J]. The Food Industry,2020,41(2):197−200.] DIAO X Q, GUAN H N, QIAO X L, et al. Effect of ultrasound on gel properties and structure of pork myofibrillar protein[J]. The Food Industry, 2020, 41（2）: 197−200.
[42]	李健. 超声波改性燕麦球蛋白的研究[D]. 福州:福州大学, 2017. [LI J. Study on ultrasonic modification of oat globulin[D]. Fuzhou:Fuzhou University, 2017.] LI J. Study on ultrasonic modification of oat globulin[D]. Fuzhou: Fuzhou University, 2017.
[43]	赵城彬, 尹欢欢, 鄢健楠, 等. 超声处理的大豆分离蛋白/麦芽糊精混合物酸诱导凝胶性质研究[J]. 中国食品学报,2020,20(3):156−163. [ZHAO C B, YIN H H, YAN J N, et al. Study on acid induced gel properties of soybean protein isolate/maltodextrin mixture treated by ultrasound[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(3):156−163.] ZHAO C B, YIN H H, YAN J N, et al. Study on acid induced gel properties of soybean protein isolate/maltodextrin mixture treated by ultrasound[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20（3）: 156−163.
[44]	尹丽莎, 朱莹莹, 董吉林, 等. 超声处理对藜麦分离蛋白功能特性和微观结构的影响[J]. 轻工学报,2022,37(2):38−43. [YIN L S, ZHU Y Y, DONG J L, et al. Effects of ultrasonic treatment on the functional properties and microstructure of quinoa protein isolates[J]. Journal of Light Industry,2022,37(2):38−43.] YIN L S, ZHU Y Y, DONG J L, et al. Effects of ultrasonic treatment on the functional properties and microstructure of quinoa protein isolates[J]. Journal of Light Industry, 2022, 37（2）: 38−43.

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(4)

1.	严和平，徐世娟，蔡朴春，张举成. 基于响应面法和神经网络优化野生狼牙刺中总黄酮的提取工艺. 黑龙江科学. 2025(02): 20-25 .
2.	乌日娜，赵玉莲，郭佳，史海粟，安飞宇. 微生物发酵食品新进展. 微生物学杂志. 2025(01): 1-13 .
3.	王宁晓璇，李欣，黄玉立，王雅利，赖海梅，杨梦露，汤臣薇，葛黎红，赵楠. 机器学习在传统发酵食品微生物结构及品质控制中的应用研究进展. 食品工业科技. 2024(13): 360-367 . 本站查看
4.	茆鑫，郑剑斌，李广耀，曲敏，郑心琪. 响应曲面法优化刺五加-五味子混菌发酵工艺的研究. 食品科技. 2023(09): 57-64 .