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Effects of sucrose crystallization and moisture migration on the structural changes of a coated intermediate moisture food

Tiancheng LI, Peng ZHOU, Theodore P. LABUZA

《化学科学与工程前沿（英文）》 2009年第3卷第4期页码 346-350 doi: 10.1007/s11705-009-0256-8

摘要： The purpose of this study was to investigate whether moisture migration and sugar crystallization play an important role in the changes of IMF matrix structure. The migration of water was monitored with changes of water activity in different physical domains of samples during storage, while the crystallization of sucrose was determined with X-ray powder diffraction (XRD). The formation of both a hard inner-layer and agglomerated particles in the inner matrix was observed during storage. Our results suggested that both moisture loss and sucrose crystallization were mainly responsible for the formation of the crusty intermediate inner layer, and the agglomerated matrix particles were the result of sucrose crystallization.

关键词： inner-layer agglomerated IMF moisture migration crystallization

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Identification of genome regions and important variations associated with expression level of

Ye HOU,Lu JING,Yunxia ZHAO,Sheng WANG,An LIU,Shuhong ZHAO,Xinyun LI

《农业科学与工程前沿（英文）》 2015年第2卷第3期页码 237-241 doi: 10.15302/J-FASE-2015057

摘要： Meat quality is one of the most important economic traits in pig breeding. It has been reported that the composition of type II muscle fibers is correlated with meat quality in pigs. Type II muscle fibers contain three isoforms, IIa, IIb and IIx, which contain specific myofibrillar proteins MYH2, MYH4 and MYH1, respectively. In this study, the expression levels of , , and genes in the Longissimus thoracis (LT) muscle were measured in 114 Yorkshire pigs. Further, the correlations between the expression level of genes and the meat quality traits of intramuscular fat, drip loss, water-holding capacity and postmortem pH values were analyzed. The results showed that the expression level of was positively correlated with the intramuscular fat ( = 0.20, <0.05). The expression levels of and were negatively correlated with the pH at 24 h post mortem (pH ; = －0.28, <0.01; = －0.25, <0.01, respectively). Besides, the 60K SNP chip was used for genotyping the individuals. Genome wide association analysis indicated that 15 SNPs were significantly associated with the expression levels of these three genes. The results indicated the expression levels of , and genes could be useful markers for improvement of meat quality in pigs.

关键词： pig IMF pH MYH1 MYH2 MYH4