《粮油食品科技》杂志社

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Most Cited

Special Topic

Australian Agriculture: Development in 2022—2024 and Future Trends

TAN Hong-zhuo, REN Yong-lin, FANG Zhong-xiang*, YI Cui-ping

2025,33(1):1-13, DOI:

Abstract (13) HTML (0) PDF (10.35 M) (7)

Abstract

Australia is one of the driest continents in the world, yet its agriculture and agricultural products play an important role in the national economy. This paper provides a comprehensive overview of the latest situation of Australian agriculture development from 2022 to 2024, including resources for agricultural needs, sustained increase in the value of agricultural products, grain production, biosecurity system, climate impact, investment in agricultural research and development, agricultural science and technology, farmers and employment, etc. we also provide examples to introduce the new trade progress between Australia and some major countries and economies, such as China, Pacific island countries, Latin America and the Association of Southeast Asian Nations (ASEAN). We offer a forecast of future trends of Australian agricultural development, such as agricultural output value, increasing food needs and the aquaculture industry, changing global development perspectives, the importance and protection for soil, positive action at reducing emission, reshaping the food system, supporting cellular agriculture as a key solution of future sustainable development, and prioritizing national agriculture innovation, etc. All of the above will provide offer informational support for making agriculture policies condacting, scientific and technological research,facilitaing trade and economic activities in China.

The Latest Developments and Future Trends of Australian Food Industry under the Concept of Sustainability

TAN Hong-zhuo, FANG Zhong-xiang*, YI Cui-ping

2025,33(1):14-24, DOI:

Abstract (3) HTML (0) PDF (754.58 K) (3)

Abstract

In order to understand the latest situation and future trends of the Australia food industry under the concept of sustainability development, we have overviewed the circumstances of food safety and waste in Australia, the impact of food industry on greenhouse gas emission and the environment, which promote sustainable development. The strategic approach focuses on comprehensive ways across the entire supply chain from farm to table, such as exploiting alternative protein food resources, learning adaptability from Aboriginal people, developing the fairer and more sustainable value chain, transitioning from a liner food chain to food web, upgrading the usage of food waste, etc. It also plays a role of food processing to improve food safety and sustainability, absorbing digital transformation technology, 5G, Artificial Intelligence, alternative protein and food safety technology innovation. It vigorously develops plant-based foods, space foods and marine foods, etc. Under the concept of sustainable development, the Australian government place great importance on biodiversity protection and supervision. The associations and institutes related to the food industry also make positive contributions on research investment and anti-food-waste efforts. Food enterprises embrace sustainable development as a mind set and operation approach, considering the planet as a key stakeholder, which demonstrates a society responsibility. Australia places more emphasis on the impact of the food industry on the planet's environment, leading to the popularity of plant-based foods. It will be a better future for the sustainable development of food industry in Australia through the joint efforts of stakeholders, which offers certain information references for food sector peers in China.

The Developing Progress of Australian Cellular Agriculture in 2023—2024

TAN Hong-zhuo, FANG Zhong-xiang*, YI Cui-ping

2025,33(1):25-31, DOI:

Abstract (2) HTML (0) PDF (670.76 K) (3)

Abstract

Human consumption non-sustainable products has been beyond the bearing capacity of our planet. Cellular agriculture would provide an opportunity to diversify our food system, is expected to improve the sustainability of food supply, and can reduce ethical and moral issues associated with over-consuming animal-based foods. Cellular agriculture is still in an embryonic stage in Australia, but has huge potential. In this paper,we have explained why developing cellular agriculture is important from 6 aspects: food safety, reduced forest area, preventing biodiversity loss, mitigating climate change, improving public health and promoting animal welfare. We have also introduced 3 main technology challenges that Australia agriculture is facing: culture medium for cells, achieving desired taste and texture, and access to infrastructure. We have summarized the latest progress of Australian cellular agriculture in terms of technology, management, sector development, and talent cultivation, emphasizing the need to move forward in five areas: cllaboration, government support, investment, scaling up, and consumer acceptance. Future tasks for cellular agriculture include cultivating a still workforce, deepening inter-disciplinary research and open access, building large-scale manufacturing capabilities, creating a farorable policy environment, establishing a public regulatory framework and increasing societal acceptance. There are two key points for 2024: (1) developing a value chain ecosystem for Australia cellular agriculture; (2) raising the appeal for its investment and construction in this sector.

The Scientific Research System Integrating of Science and Education in Australian Universities and the Cultivation of Food Postgraduates: A Case Study of The University of Melbourne

YI Cui-ping, TAN Hong-zhuo, FANG Zhong-xiang*

2025,33(1):32-38, DOI:

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Abstract

The Australian scientific research and education systems are relatively comprehensive, which could serve as a reference for China to conduct organized scientific research and enhance its scientific research and innovation capabilities. Taking the University of Melbourne as an example, this paper systematically discusses the basic aspect of its scientific research system, such as scientific research management, resource allocation and funding, sharing and utilization of human resources and research data, as well as research evaluation. This paper also introduces the current situation of postgraduate training classification and curriculum design in the discipline of food science, the corresponding academic team, and analyzes its "genera" and "international" talent training characteristics. This paper provides insights for Chinese universities and institutions in the innovation and integration in two key aspects: the scientific research system and personnel training.

Effect of Storage and Processing Methods on the Aroma of Edible Flowers: A Review (英文原文)

LIANG Zi-jian, YANG Jing-wen, FANG Zhong-xiang*

2025,33(1):39-70, DOI:

Abstract (1) HTML (0) PDF (10.35 M) (2)

Abstract

Edible flowers are the floral parts of plants that are safe for consumption but have a short shelf life. Due to the interspecific similarity of edible flowers, their aroma properties serve as a vital quality indicator in most commercial flower species. Different parts of edible flowers with characteristic fragrances are widely applied in food products, such as fresh rose petals, hibiscus calyces, dried stigmas of crocus sativus, elderflower syrup, and lavender oil. Terpenes, terpenoids, and phenolics are the common volatile compounds, where the functional groups mainly contribute to the aroma characteristics, including alcohols, aldehydes, ketones, and esters. In fresh edible flowers, most alcohols and esters give a floral and sweet odor, most alkenes are characteristic of a woody aroma, while most aldehydes represent green and citrus scents. Both cold storage (0~4 °C) and modified atmosphere packaging could retain most of the volatiles in edible flowers. Additionally, the total volatile content of edible flowers could be enhanced using various drying technologies. Compared with freeze-drying, hot air drying technologies could generate more volatiles, especially aldehydes. Extraction is a versatile technology to isolate the highest amount of volatile compounds from edible flowers. More alcohols, aldehydes, and ketones are generated by hot water brewing and water-steam distillation. To maintain the original volatile profile, novel extraction technologies such as large-scale headspace collection and condensation processing have been developed and used in recent years. This review provides a reference for the application of edible flowers in the food industry without compromising the odor quality.

Special Monographs

Discussion on the Classification of Chinese Flour Products

WEI Yi-min

2025,33(1):71-79, DOI:

Abstract (1) HTML (0) PDF (640.14 K) (2)

Abstract

Taxonomy aims to elucidate the historical origin and interrelationship among species (plant-based products), so that the established taxonomy system reflects the kinship and evolutionary history of species (plant products). The significance of food taxonomy is to reveal the origin and evolution of food, as well as the relationship between food diversity and culture, and involves industrial management issues, such as food storage and logistics, trade and consumption. This study based on the concepts, principles and methods of plant taxonomy and chemical taxonomy, and it analyzes historical documents, origins and evolution, internal relationships, and management needs; According to the four principles of flour production (pasta) raw materials, production processes, product forms and properties, consumption methods and habits, clarify the interrelationship between them. Chinese flour products are divided into cakes or pie, noodles, steamed breads, starch-based products and fried flour products, etc. The common names were clarified, the classification tree of flour products was preliminarily established, and the problems encountered in the classification process were discussed. In a sense, the classification of flour products is a preliminary exploration or generalization of the relationships between foods, the evolution of diets, and the connections between food supply and human evolution. It can also provide a basis or reference for food industry and food market management.

Grain Processing

Research Progress on the Digestion Characteristics and Influencing Factors of Whole Grain Brown Rice

WANG Dan, ZHAI Xiao-tong, ZHANG Na, WU Na-na, TAN Bin*

2025,33(1):80-86, DOI:

Abstract (0) HTML (0) PDF (691.63 K) (1)

Abstract

The development of the whole grain industry in China is a key measure in implementing the “Food Security Guarante Law” strategy and the “Healthy China” strategy. It also aligns with practicing the broader concept of food security. Rice is a staple food for Chinese residents, and substituting white rice with brown rice is an effective way to increase whole grains intake. Studies have shown that whole grain brown rice provides health benefits in blood glucose and lipid regulation, as well as weight control. These effects attributed to the effects of dietary fiber, various micronutrients, and bioactive compounds abundant in brown rice. Additionally, these health effects also result from alterations in the digestion and absorption efficiency of dietary nutrients like carbohydrates and proteins, mediated by these bioactive compounds. The digestion process of food is a key link related to the aforementioned effects. Current research methods for characterizing the digestion process of brown rice mainly static and dynamic in vitro static simulations, as well as in vivo digestion. This article systematically reviews the macro and micronutrient components and bioactive substances of rice. It also explores the effects of different processing accuracy and brown rice processing techniques on rice starch digestion characteristics and their potential mechanisms. The aim is to provide reference for the development and selection of processing technologies for whole grain brown rice.

Research Progress on Soy Protein Modification Techniques and Its Combined Application

REN Hao-tian, WANG Mo-yang, HUANG Yan-ling, YANG Wen-min*

2025,33(1):87-94, DOI:

Abstract (1) HTML (0) PDF (1.41 M) (1)

Abstract

Soy proteins (SPs), as vital plant-based proteins, hold significant promise for applications in food and medicine. However, their functional properties are limited due to their complex structures, which often fail to meet practical requirements.. With advancements in modern processing technologies, diverse protein modification techniques have been extensively investigated. This article reviews the effects of physical, chemical, and biological modification technologies on the structural and functional properties of SPs. It explores the mechanisms by which structural modifications improve functional properties and summarizes the current research on enhancing SP properties through combined modification techniques. Future research should focus on expanding the application potential of SPs and advancing the soybean industry.

Study on Effect of Producing Region on the Metabolome Composition of Rice

LIU Fu-ying, CHEN Xue-feng, WANG Xin, CHEN Guo-yan, GUO Ying, SUN Jing-han, YANG Shui-yan, NIE Xu-heng*

2025,33(1):95-104, DOI:

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Abstract

Yunhui 290 is one of the characteristic indica rice varieties in Yunnan Plateau. Due to its unique flavor, Yunhui 290 is widely loved by consumers. In this study, the Yunhui 290 rice metabolome from 3 different producing areas was andyzed using a widely targeted metabolomics approach, and 1003 metabolites were identified. By principal component analysis (PCA) and partial least square discriminant analysis (OPLS-DA), the results showed that the numbers of differential metabolites between the comparison groups (GJYH290 vs MLYH290, MZYH290 vs GJYH290, MZYH290 vs MLYH290) were 130, 180, and 192, respectively, only 6 different metabolites were common to all three comparison groups, with the main metabolic pathways involving amino acid metabolism and flavonoid metabolism. The top 10 most significantly upregulated and downregulated metabolites with the largest fold changes in the 3 comparison groups were mainly flavonoids, phenolic acids, nucleotides and their derivatives. This study provides valuable insights into the metabolic composition and differences of rice from different producing regions.

Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying

HUANG Liang-liang, JIANG Kang-hui, LI Qi, YANG Jie, HU Yun, LI Liang*

2025,33(1):105-112, DOI:

Abstract (0) HTML (0) PDF (1.18 M) (1)

Abstract

To investigate the effect of frying on the protein structure and properties of highland barley, the proteins extracted from highland barley before and after frying were analyzed using SDS-PAGE electrophoresis, Fourier transform infrared spectroscopy, ultraviolet spectroscopy, endogenous fluorescence spectroscopy, X-ray diffraction, chemical bonding, microstructure and rheological property analyses. The results suggested that some subunits of proteins in the fried highland barley were degraded to the small-molecular-weight polypeptides or oligopeptides. In the secondary structure, the α-helix structure contents increased by 2.41% and 2.26%, respectively, whereas the β-folded structure contents decreased by 1.74% and 3.55%, respectively, and the random coil content showed little change. The absorbance strength of ultraviolet absorption spectrum was enhanced, the fluorescence intensity of endogenous fluorescence spectrum decreased, and the maximum emission wavelength was red shifted. After frying, the protein free sulfhydryl group and disulfide bond in both black and white highland barley were significantly changed (P < 0.05), which increased by 0.04 μmol/g, 0.43 μmol/g, 0.23 μmol/g and 0.31 μmol/g, respectively. As discovered from microstructure analysis, the protein surface of the fried highland barley was rougher, more uneven and the molecules were more closely connected. The trends of G' and G" values of the protein solution were consistent before and after frying; besides, with the increase in angular frequency, the tan δ value was gradually greater than 1, and the internal microstructure of the protein solution changes at high angular frequency, which may resulted in phase transition and exhibit good viscosity. In summary, frying can change the protein structure of highland barley, and partially alter the properties.

Effect of Ethanol Processing on Functional Properties and Composition of Peanut Proteins

ZHANG Xiang-feng, GUO Xing-feng*, ZHANG Qian, ZHU Ting-wei, ZHAO Shu-chao, ZHANG Ming, LIN Feng-yan

2025,33(1):113-120, DOI:

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Abstract

The quality of peanut protein prepared under different ethanol processing conditions varies, leading to differences in protein properties and subsequently in the functional characteristics and applications of the protein products. Response surface methodology was employed to optimize the preparation conditions and analyze the functional properties of the peanut proteins. The protein optimized for product yield, designated as D1, was obtained under the conditions of 75.00% volume fraction, 35.00 ℃ extraction temperature, and 55.45 min extraction time, resulting in a product yield of 87.82% and a protein content of 58.02%. The protein optimized for protein content, designated as D2, was prepared with a 67.12% volume fraction, 42.02 ℃ extraction temperature, and 58.28 min extraction time, achieving a protein content of 61.10% and a product yield of 86.08%. Compared with control peanut (CP), the protein content of D1 and D2 increased by 5.72% and 8.80% respectively. Improvements were observed in foaming capacity, emulsifying properties, water and oil retention, and gel-forming abilities. The particle size of D1 and D2 protein products was reduced, while the contents of albumin and conarachin dissolved in water increased. Additionally, surface hydrophobicity increased, and interfacial tension decreased, leading to significant improvements in the functional properties of peanut proteins.

Food Processing

Study on the Visual Experience of IP Image Design for Fruit-Based Foods

WU Qi-han, ZHOU Rui*

2025,33(1):121-128, DOI:

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Abstract

China, as the world's largest producer and consumer of fruits, is transitioning to quality development. In the increasingly competitive food industry, innovative IP-based approaches can create unique cultural symbols for fruit-based foods. This study analyzes the current state of fruit food IP image design both domestically and internationally. Eye-tracking experiments were conducted to identify user visual attention focus. The Analytic Hierarchy Process (AHP) was adopted to construct an element framework for capturing the core elements of fruit food IP images. By solving attribute weights and clarifying user needs, qualitative and quantitative methods were combined to transform subjective concepts into measurable data. The visual experience of fruit food IP images was deeply explored through key attributes such as brand visual symbols, brand tone, and style evolution. Finally, innovative pathways for domestic fruit food IP image design were proposed.

Quality & Nutrition

Research Advances in the Role of Cereal Dietary Fiber in Modulating Glucose and lipid Metabolism via the Gut Microbiota-Bile Acid

DONG Hong-wang, QI Wen-tao, PENG Wen-ting, SONG Ge, FANG Wei*

2025,33(1):129-137, DOI:

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Abstract

Disorders in glucose and lipid metabolism are closely linked to chronic metabolic diseases, including obesity, non-alcoholic fatty liver, hyperlipidemia and diabetes. Cereal dietary fiber, as a prebiotic, can lower blood sugar and lipid levels while promoting metabolic balance. Current research on cereal dietary fiber primarily focuses on its physicochemical properties and short-chain fatty acids metabolites. Recent studies suggest that dietary fiber intake regulates glucose and lipid homeostasis by modulating bile acid metabolism. This process is closely associated with gut microbiota. Therefore, this paper briefly reviewed the progress on the regulatory effects and mechanisms of glucose and lipid metabolism through the gut microbiota-bile acid pathway by grain dietary fiber, and provides examples of how dietary fiber from different grains (brown rice, wheat, oats, and other grains) regulates glucose and lipid metabolism. This review aims to elucidate the relationship between cereal dietary fiber, gut microbiota-bile acid interactions, and glucose and lipid metabolism. It provides new insights into how grain dietary fiber improves metabolic health and supports human well-being.

Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch

LIU Xian-zhi, ZHAN Lin-jie, LI Hong-yan, LI Cai-fu, LI Man, XU Tong-cheng, JI Na*, XU Long-zhao

2025,33(1):138-146, DOI:

Abstract (1) HTML (0) PDF (1.21 M) (1)

Abstract

High-gluten wheat flour, debranched wheat starch (debranched supernatant and debranched precipitate), and gluten were used as raw materials, the influence of debranched wheat starch on the digestion characteristics, cooking properties, and thermal properties of rolled wheat noodles was studied. The results showed that adding debranched wheat starch could reduce the hardness and chewiness of wheat noodles. Relative crystallinity of noodles increased from 9.37% (control) to 18.25% (50% debranched supernatant). Compared with the control group, when 50% debranched precipitate was added, the noodles' gelatinization onset temperature (To), peak temperature (Tp), final temperature (Tc), and gelatinization enthalpy (ΔH) all increased, indicating improved thermal stability, and the resistant starch (RS) content increased from 11.37% to 22.19%, while the estimated glycemic index (eGI) decreased from 87.71 to 78.57, demonstrating good in vitro digestion results. The above study proved that the addition of debranched wheat starch could reduce the digestion rate of rolled noodles in vitro, and provided ideas and methods for the development of staple food products for patients with chronic blood sugar diseases.

Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch

KONG Xiao-mei, DU Lin-nan, JIANG Meng-wei, CHAI Jia-xin, CHANG Mei-ling, ZHANG Yong, CHANG Ming, XU Yuan-yuan*

2025,33(1):147-155, DOI:

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Abstract

The structure and thermal denaturation of three types of starch, including corn starch, wheat starch, and pea starch, were studied using one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy and two-dimensional MIR spectroscopy. The results showed that the infrared absorption modes of the three types of starch structures mainly include the C—O stretching vibration mode (vC—O starch), and all three types of starch contain crystalline and amorphous structures. The structures of the three types of starch are sensitive to temperature changes, with the amorphous structure being the first to change and the crystalline structure being relatively stable. Under thermal disturbance factors, there are strong intramolecular interactions between the amorphous structures of wheat. This study expands the research scope of third-order mid infrared spectroscopy (including one-dimensional mid infrared (MIR) spectroscopy, temperature dependent one-dimensional MIR spectroscopy, and two-dimensional MIR spectroscopy) in the structure and thermal denaturation of crystalline/amorphous regions of starch.

Prediction Model of Soybean Meal Protein Content Based on Low-field Nuclear Magnetic Resonance and Near-infrared Data Fusion

REN Guo-wei, ZHENG Sheng-guo, LU Bing, LU Dao-li, CHEN Bin*

2025,33(1):156-163, DOI:

Abstract (1) HTML (0) PDF (1.77 M) (1)

Abstract

A prediction model for soybean meal protein content was developed using low-field NMR and near-infrared spectral data fusion for rapid protein content detection during soybean meal production. Firstly, the low-field NMR and near-infrared spectral data were collected from test samples. Secondly, the two collected signals were preprocessed and the Successive Projections Algorithm (SPA) was used to extract the characteristic variables of the low-field NMR and near-infrared spectra. The partial least squares method, BP (Back Propagation) neural network and Sparrow Search Algorithm (SSA) were employed to optimize the BP neural network (SSA-BP). The selected characteristic variables were fused to establish a prediction model for soybean meal protein content. The SSA-BP model, constructed by fusing low-field NMR and near-infrared feature layer data, showed the best performance, with a calibration set determination coefficient of 0.983 0, RMSE of 0.127 3, validation set determination coefficient of 0.956 4, and RMSE of 0.203 9. In summary, this method enables achieve rapid, non-destructive and accurate quantitative detection of soybean meal protein content while verifying, feasibility and effectiveness of low-field NMR and near-infrared data fusion.

Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties

YU Xin, CHENG Zhe, LIU Rui-shan, DONG Ji-lin, LI Yun-long, SHEN Rui-ling*

2025,33(1):164-173, DOI:

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Abstract

This study investigates the effects of pH shift combined with ultrasound treatment on the structure and functional properties of tartary buckwheat protein. The results indicate that with ultrasound assistance and pH shift treatment significantly increased the free thiol content of tartary buckwheat protein (P < 0.05). This increase might attributed to protein unfolding, which exposed internal thiols or generated new thiols through disulfide bonds cleavage. When the ultrasonic time was 20 min and the ultrasonic power was 300 W, tartary buchwheat protein exhibited the highest surface hydrophobicity. This indicates that the protein underwent reorganization during the modification process, disrupting aggregates formed by hydrophobic interactions consequently, the protein particle size decreased, exposing more internal hydrophobic groups. In addition, the solubility of tartary buckwheat protein was significantly improved by ultrasonic assisted pH adjustment. Under alkaline pH conditions, the solubility was significantly increased from 63.85% to 103.48%. This treatment also significantly reduced the particle size of buckwheat protein (P<0.05), and enhanced its zeta potential and emulsifying activity (P<0.05). In summary, ultrasonic assisted pH adjustment effectively enhances the structural and functional properties of tartary buckwheat protein, and provides a new prospect for its application in the food industry.

Structural Characteristics and Inhibiting Oxidative Stress of Nine-steaming-nine-processing Polygonatum Kingianum Coll.et Hemsl Polysaccharides

LIU Yu-bin, CHEN Chang-an, SU Yi-lin, LUO Zhen, YAN Jin, LI Pan, DU Bing*

2025,33(1):174-182, DOI:

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Abstract

This study investigated the structural characteristics and antioxidant activity of Polygonatum kingianum Coll.et Hemsl polysaccharides (NPKP) processed via nine-steaming-nine-drying methods. Monosaccharide composition analysis revealed that NPKP consists of rhamnose (3.5%), arabinose (4.6%), galactose (78.2%), glucose (2.1%), xylose (1.0%), mannose (1.3%), and galacturonic acid (9.4%). Molecular weight analysis revealed two main components in NPKP, with molecular weights of 196,857 Da and 13,653 Da. Methylation analysis indicated that NPKP is primarily linked by →4)-Glap-(1→ glycosidic bonds, accounting for 31.8% of the total, with a branching degree of 51.7%. Additionally, iodine-potassium iodide tests confirmed that NPKP is a highly branched polysaccharide. In vitro cellular experiments showed that NPKP significantly reduced reactive oxygen species (ROS) levels in HepG2 cells. It also upregulated antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH), alleviating oxidative stress induced by free fatty acids. Through these mechanisms, NPKP exhibited remarkable antioxidant capacity. This study provides a basis data for the application of Polygonatum polysaccharides as natural antioxidants and supports their role in mitigating oxidative stress-related diseases.

Bio Engineering

Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein

HOU Yu-xin, LI Shi-chang*, ZHANG Chen, DING Hao, LI Bing-qian, GONG Ming-gui

2025,33(1):183-191, DOI:

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Abstract

The study employed three methods—odium tripolyphosphate method, neutral protease method, and ultrasonic treatment to modify the Chlorella protein in this paper. The investigation focused on changes in particle size, zeta potential distribution, antioxidant activity, functional properties, thermal stability, and structural characteristics before and after modification. The analysis revealed that compared to unmodified Chlorella protein, all three modification methods significantly reduced particle size and zeta potential. Additionally, significant improvements were observed in solubility, emulsification, emulsion stability, microstructure, and thermal stability. Overall, all three modification methods effectively improved the Chlorella protein. However, the sodium tripolyphosphate method showed only slight improvement in hydrophobicity and fluorescence intensity, with no significant overall improvement observed. The neutral protease method exhibited the most significant improvements in antioxidant activity, water-holding capacity, oil-holding capacity, thermal stability, and secondary structure of the Chlorella protein. For instance, the ABTS free radical scavenging rate increased from 22.95% to 35.72%, and the thermal stability improved by 11.48 ℃ compared to the control. The ultrasonic method significantly increased the solubility of Chlorella protein from 23.56% to 69.66%, emulsification from 70.29 m2/g to 95.25 m2/g, and emulsion stability from 10.74 min to 39.47 min. Additionally, reductions in particle size and improvements in zeta potential were observed.

Screening and Characterization of High Protein Yeast with Excellent Stress Tolerance

DENG Juan-li, SUN Chang-po, ZHAO Yi-fan, LI Tian-tian, YIN Peng*

2025,33(1):192-199, DOI:

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Abstract

Protein feed resources in China are scarce, which hinders the developement of feed industry and animal husbandry. Yeast protein is rich in nutrients and has significant development potential. Yeast strains were isolated and identified under acidic conditions (pH 3.5), from fermented flour, bovine rumen chyme, corn steep liquor, and other raw materials. Through the determination of the growth performance, bacterial protein and flavor of the strains, a promising high-protein yeast strain was identified as a potential strain for yeast protein processing. Further, the research indicated that 20 acid-tolerant yeast strains, including Saccharomyces cerevisiae, Pichia fermentans, Kluyveromyces marxianus, Yarrowia lipolytica, Candida tropicalis, Starmerella bacillaris, Zygosaccharomyces rouxii and Hanseniaspora thailandica, were obtained from different raw materials. Two superior strains, Pichia pastoris B-1 (7.65 g/L biomass, 4.96 g/L protein yield at pH 3.5; 9.32 g/L biomass, 5.81 g/L protein yield at pH 7.0) and Lactobacillus cerevisiae D-1 (8.00 g/L biomass, 3.91 g/L protein yield at pH 3.5; 14.91 g/L biomass, 6.87 g/L protein yield at pH 7.0), were identified based on biomass and protein production under shaking flask culture conditions. Flavor analysis revealed that strain B-1 had a higher content of flavor nucleotides and glutamic acid than strain D-1, along with a greater concentration of ester compounds. Thus, strain B-1 was identified as the potential strain for further application.. Therefore, B-1 strain was determined as the target strain. Finally, the growth characteristics and stress tolerance of B-1 strain were examined. It exhibited robust growth under conditions of pH≥2.0, temperature≤40 ℃ and NaCl concentration ( w /v )≤70 g/L.

Storage logistics

Study on the Storage Quality and Microstructural Changes of Brown Rice under Low-Temperature Conditions

ZHANG Jiang-nan, LI Rui-min, QU Chen-ling, ZHANG Zhong-jie, YIN Jun*

2025,33(1):200-207, DOI:

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Abstract

The changes in storage quality and microstructure of brown rice with different moisture contents were investigated under low-temperature conditions. Three types of brown rice with different initial moisture contents of 13.5%, 15.5%, and 17.9% were studied under two storage conditions: 10%O2+90%N2 controlled atmosphere storage and air-natural sealing storage at 15 ℃. The results showed that, at 15 ℃, higher initial moisture content led to greater fatty acid values, lower germination rates, lower flavor values, and poorer microstructure in brown rice. Low-temperature controlled atmosphere storage delayed the increase in fatty acid values and the reduction in germination rates, thereby maintaining the quality of brown rice to some extent. This study provides a potential solution for the quality preservation and freshness storage of brown rice.

Patent Analysis in the Grain Storage Sector

DU Shang-qiu, CUI Peng-cheng

2025,33(1):208-215, DOI:

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Abstract

With the increasing global emphasis on food quality, safety, and reducing grain storage losses, both domestic and international research institutions are focusing on developing new grain storage technologies and theories. This article focuses on the invention and utility model patent data in the global grain storage field, and uses patent analysis technology to present the development history and current situation of this field from multiple perspectives, clarifying industry hotspots and directions. Global patent applications in this field entered a significant development phase around 2008 and have experienced rapid growth over the past decade.. Grain storage echnologies are concentrated in major grain-producing areas and specific economically developed regions. Patent applicants are mainly distributed in universities, research institutes, and companies, with grain warehouse structure and construction, grain warehouse sampling, grain environment measurement and control, and grain pest control as technical hotspots. Although China plays a leading role in global grain storage patent development, the conversion rate of related patents remains low and largely at the research stage, with limited industrialization. China should establish a technology transfer mechanism centered on enterprises, with active participation from universities and research institutes, fostering shared benefits and risks. Strengthening collaboration between industry, academia, and research is essential to promote the transformation and industrialization of patented technologies. Additionally, focusing on global patent layout will be a key direction for the future development of China’s grain storage industry.

Evolution Pattern of Paddy Temperature Field in Quasi-low Temperature Storage in Flat Stores

WU Qiang, ZHU Dou-dou, XIONG Hong, DUAN Hai-jing, JIN Li-bing*

2025,33(1):216-222, DOI:

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Abstract

This study investigated the spatiotemporal evolution of the temperature field of paddy in quasi- low-temperature storage in flat stores using experimental research and numerical simulation. he evolution pattern of the paddy temperature field was derived from a 14-month grain temperature experiment in quasi-low-temperature storage. A numerical model of the temperature field in quasi-low-temperature storage was developed and validated against experimental results. Finally, the temperature profile of paddy over 26 months was predicted by the proposed numerical model. The conclusion can be expressed as follows: During the 14-month experimental period，the overall average temperature of paddy remained below 17 ℃, with a maximum of 15.57 ℃ and a minimum of 11.32 ℃. The 26-month quasi-low temperature storage period in the storehouse was simulated by using the above model. The simulation results showed that the overall average temperature of paddy gradually increased but remained below 17 ℃. The monthly average maximum grain temperature occurred in September each year, with values of 14.85 ℃ and 15.34 ℃ in the first and second years, respectively. Similarly, the highest surface grain temperatures, 15.3 ℃ and 15.8 ℃, were also recorded in September. The evolutionary rule of the paddy temperature field, as elucidated in this paper, offers theoretical support for the quasi-low temperature storage of paddy in storehouses.

Simulation Study on the Optimization of Temperature Measurement Cable Layout in Rectangular Warehouse during Ventilation

CHU Feng-jiao, WANG Yuan-cheng, YANG Kai-min*, DONG Xiao-qian

2025,33(1):223-230, DOI:

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Abstract

This study investigated the changes in grain temperature during a seven-day ventilation process in a rectangular warehouse. It also explored the optimization of the cable layout for temperature measurement. Numerical simulation was used to compare the grain temperature monitoring performance of different cable layouts, and their trade-off were evaluated through error and cost analyses. The results showed that the maximum absolute error in temperature monitoring with the national standard cable layout was 0.70 ℃, and the root mean square error was 25.83%. Uniform arrangements with adjusted cable spacing achieved a balance between accuracy and cost. In contrast, heterogeneous layouts reduced the root mean square error of grain temperature monitoring to 22.23%, while further lowering costs. In addition, the study verified the applicability of the heterogeneous layout in warehouses of different sizes. The optimized heterogeneous cable layout shows potential for practical implementation and wider adoption.

Study on the Properties and Pest Control Effects of Five Common Wheat Flour Packaging Materials

HE Rui, ZHANG Feng, ZHANG Yuan-quan, CHEN Jin-shen, LV Jian-hua*

2025,33(1):231-237, DOI:

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Abstract

This study investigated the physical properties and pest resistance of five common packaging materials. Tests were conducted on tensile properties, right-angle tearing strength, puncture resistance, combustion performance, friction coefficient, drop resistance, pressure resistance, and sealing performance. Pest resistance was evaluated using adult Tribolium castaneum (Herbst), adult Lasioderma serricorne (Fabricius), and newly hatched larvae of L. serricorne. The results showed that, in terms of mechanical properties, woven bags and aluminum foil bags exhibited superior tensile, tear, and puncture resistance. However, when used as packaging bags, non-woven fabrics and woven bags demonstrated better performance in friction, drop, and pressure resistance. All five packaging materials effectively protected wheat flour from stored grain pests, with vacuum plastic bags and aluminum foil bags providing complete protection.

Transcriptome Analysis of Cryptolestes ferrugineus under Low-temperature Stress

WU Tian-yi, WU Yi, FANG Zhi-yi, ZHANG Xiao-pei, WANG Fu-ling, XUE Ding-rong*

2025,33(1):238-245, DOI:

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Abstract

Cryptolestes ferrugineus, a cosmopolitan stored-grain pest, was studied using transcriptome sequencing to investigate its molecular response to low-temperature stress.. Combining PacBio Iso Sequencing and Illumina RNA Sequencing, 10,508 full-length transcripts were obtained, with 9,523 successfully annotated. Compared to the control group, 477 genes exhibited significant differential expressed under low-temperature stress, including 177 upregulated and 300 downregulated genes. KEGG analysis revealed that differentially expressed genes were primarily enriched in metabolic pathways, fatty acid biosynthesis, and secondary metabolite biosynthesis. RT-qPCR was used to analyze the expression levels of six differentially expressed genes: heat shock protein, fatty acid synthase, chitinase, trehalose transporter, cytochrome P450, and vitellogenin.. The results demonstrated consistency between RT-qPCR and transcriptome sequencing analysis. This study offers preliminary insights into the molecular mechanisms of C. ferrugineus adaptation to low-temperature stress, forming a foundation for applying low-temperature grain storage technology in integrated pest management strategies.

Industrial Economy

Empowering the High-quality Development of the Food Industry with New Quality Productivity: Mechanism, Challenges and Solutions

WEI Lin, LI Chun-lei*

2025,33(1):246-253, DOI:

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Abstract

The food industry, as the foundation of people's livelihood, has always been a pillar industry of China's light industry. Against the backdrop of macro strategies such as the all-encompassing approach to food and the Healthy China initiative, the food industry is facing unprecedented opportunities and challenges. As an important engine to promote high-quality development, new quality productivity can empower the high-quality development of the food industry by driving revolutionary breakthroughs in food science and technology, catalyzing innovative allocation of production factors in the food industry, and promoting deep transformation and upgrading of the food industry. Currently, empowering the high-quality development of the food industry with new quality productivity faces practical challenges such as industry difficulties, subject difficulties, and institutional difficulties. To this end, we should further optimize the industry, layout the food industry in a gradient manner, provide classified guidance, and coordinate the relationship between promoting development and ensuring safety. Strengthen talent support, establish a diversified system for cultivating innovative talents in the food industry, and improve a long-term mechanism for collaborative development among multiple stakeholders in industry, academia, research, and application. Improve institutional safeguards to facilitate an effective market for the government, and continuously optimize the business environment in response to the pain points and difficulties faced by the food industry's development.

Research on the Efficiency and Dynamic Evolution of Grain Production in China——Empirical Analysis since the Reform and Opening Up

ZHANG Chen-xi, LI Hui-ling, CHEN Gao-ke, Ao Buli·Talipu*

2025,33(1):254-262, DOI:

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Abstract

As a populous country, China needs to balance increasing total grain production with rationalizing input factors. How to improve grain production efficiency has become a highly concerned issue. This study uses provincial panel data (1978–2022) and a grain contribution rate model to calculate the provincial contributions of wheat, corn, rice, and legumes to national grain production. This paper analyzes the spatial distribution of grain crops in China, measures China's grain production efficiency and total factor productivity by using BCC, CCR and Malmquist index models, and analyzes the dynamic evolution trend of grain production efficiency since the reform and opening up by using nuclear density map. The empirical results show that: (1) Rice has the highest contribution rate to national grain crops (37.72%), with the three main grain crops in China distributed in a "V" shape. The middle and lower reaches of the Yangtze River and the Yellow-Huaihai Plain have the highest contributions to national grain production; (2) Grain production efficiency in China can be divided into three stages: a high-efficiency phase (1978–1998), a decline in efficiency due to a lack of scale efficiency (1998–2003), and an improvement phase (2003–2022), driven by pure technical and scale efficiency; (3) China's total factor productivity of grain showed a slight decline over the study period, with technological progress being a key driver of TFP growth.. To enhance grain production efficiency and ensure national food security, this study proposes region-specific suggestions tailored to variations in production efficiency.

"Human - AI Collaboration" Mechanism for Reducing Grain Loss and Waste in the Entire Grain Industry Chain

ZHENG Cheng-gong, GAO Yan*

2025,33(1):263-271, DOI:

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Abstract

Advancing the modernization of the Chinese-style grain industry requires addressing the high grain losses across the entire industry chain, a core task that lays the foundation for forming a grain-saving and loss-reduction mechanism with Chinese characteristics. Taking COFCO Group as a case study, this paper deeply analyzes its practical work in the field of grain saving and loss reduction across the entire grain industry chain. Firstly, it proposes a new process of "Human-AI Collaboration," combining large language models with grounded theory methods in coding. Secondly, through "Human-AI Collaboration," the case materials are coded, and the results are analyzed. Based on this, the advantages and disadvantages of three mainstream large models as "AI" in open coding, axial coding, and selective coding are evaluated based on their inductive and deductive abilities. Finally, the abstract thinking, logical reasoning, and systemic view abilities of humans are leveraged to refine the final results of open coding, axial coding, and selective coding for the entire grain industry chain. This establishes a theoretical framework for enhancing grain-saving and loss-reduction capabilities at each stage, thereby forming a new mechanism with Chinese characteristics for the entire grain industry chain.

Research on Grain Price Prediction and Explanation Based on Double Attention Mechanism LSTM

LIU Hong-yu

2025,33(1):272-279, DOI:

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Abstract

The complexity of grain price fluctuations has significantly increased, profoundly impacting policy formulation, market regulation, and farmers’ incomes. Traditional prediction methods struggle to effectively capture complex nonlinear characteristics, resulting in limitations in both prediction accuracy and applicability. To address this practical issue, a multi-feature variable prediction model based on dual-attention mechanism LSTM was developed. By introducing feature attention and temporal attention mechanisms, the model enhances its capability to identify key variables and improve prediction accuracy from the data level. Additionally, the integration of public attention indices as a new variable, combined with the TFT temporal fusion transformer model and SHAP model under the explainable artificial intelligence (XAI) framework, enables detailed interpretation of the major factors influencing grain prices and their transmission pathways. The research findings demonstrate that the dual-attention mechanism significantly optimizes prediction performance, with the public attention index playing a crucial role in short-term price fluctuations. Domestic futures prices and international oil prices are identified as dominant factors affecting grain price volatility. Further analysis suggests that establishing a multi-departmental collaborative prediction and early warning system, alongside enhanced monitoring of online public opinion dynamics and public sentiment management, can effectively mitigate the risks associated with grain price fluctuations.

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