典型文献
Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study
文献摘要：
The hazardous substance Neu5Gc (N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM ( atom in molecules) theory and DFT (density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by (74.24 ± 0.69)％ at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the O–H bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.
文献关键词：
中图分类号：
作者姓名：
Aqi Xu;Rui Chang;Qiujin Zhu
作者机构：
School of Liquor and Food Engineering,Guizhou University,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province,Guiyang 550025,China
文献出处：
引用格式：
[1]Aqi Xu;Rui Chang;Qiujin Zhu-.Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study)[J].食品科学与人类健康（英文）,2022(04):982-991
A类：
glycolylneuraminic,Nue5Gc
B类：
Effect,electrical,stimulation,meat,Neu5Gc,content,reduction,combined,experimental,DFT,study,hazardous,substance,acid,which,rich,related,chronic,inflammation,but,hard,eliminate,Here,food,friendly,nonthermal,processing,technology,was,applied,samples,To,explore,structure,changes,during,this,electronic,parameters,were,evaluated,AIM,atom,molecules,theory,density,function,calculations,further,used,results,showed,that,can,reduced,by,little,impact,texture,color,Theoretical,indicated,becomes,very,unstable,under,increasing,length,reactive,activity,strength,intermolecular,dipole,forces,total,energy,through,reducing,values,dissociation,intramolecular,hydrogen,bonds,Overall,research,provides,economical,method,effectively,control,safety
AB值：
0.57951
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