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Special Topic

Research Progress on Quality Regulation of Convenient Staple Foods

ZHANG Jin-xue, GENG Dong-hui, TANG Ning, LIU Yan-xiang, SUO Biao, SHI Lin-fan, CHENG Yong-qiang*

2026,34(5):1-9, DOI: 10.16210/j.cnki.1007-7561.2026.05.001

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Abstract

Convenient staple foods are important product forms for staple food industrialization, central kitchen distribution, cold chain circulation and household convenient consumption. The formation and retention of their quality have become a research hotspot in the field of grain processing in recent years. This paper reviews the research progress of convenient staple food processing, focusing on typical products such as instant rice, rice noodles, fresh wet noodles, frozen dough, and vermicelli. It summarizes the current research status from the perspectives of texture properties, rehydration and reheating performance, cooking quality, storage stability, and edible quality. It outlined the effects of starch composition and fine structure, protein network, lipid migration and complexation, polysaccharide gel formation, salt ion effects, as well as small-molecule sugars and polyols on the structure formation, water distribution, retrogradation and sensory quality of convenient staple foods. It analyzes the effects of different food components on the quality of staple food after processing. It explores the roles of emerging processing technologies such as hot-wet steam treatment, electric field treatment, ultrasound and ultra-high pressure in promoting heat and mass transfer, constructing rehydration channels, regulating gel network structure, improving curing uniformity, inhibiting ice crystal growth and delaying quality deterioration. It further summarizes the effects of raw material components and process parameters on key quality indicators of convenient staple foods, including hardness, elasticity, adhesiveness, broken strip rate, cooking loss rate and rehydration efficiency. This study aims to provide theoretical reference and technical support for the texture regulation, quality improvement, process optimization, and product development of convenient staple foods.

Technological Evolution, Policy Drivers and Future Trends in the Processing Equipment for Convenience Staple Foods

ZHANG Wei-qing, YIN Peng, JIANG Ping, XU Si-jia, LIU Ming*, TAO Guan-wei, SHANG Zi-jie

2026,34(5):10-22, DOI: 10.16210/j.cnki.1007-7561.2026.05.002

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Abstract

Convenience staple foods are an important branch of the modern food industry, and the technical level of their processing equipment technology directly determines product quality, safety and production efficiency. Market growth coupled with consumption upgrading has put forward new requirements for flexibility, precision and high efficiency in processing equipment. Focusing on processing equipment for convenience staple foods, this paper systematically sorts out the international technological evolution, domestic development status and policy trends of the industry. Internationally, Japan takes precision control and sterilization as its core competitiveness, Europe and the United States focus on hygienic design, modularization and quick-freezing technologies, and South Korea features market-driven improved innovation. Globally, the industry presents three common characteristics: high-speed production, modular design and digital integration. China's processing equipment has advantages in complete machine integration and large-scale production. Nevertheless, it has shortcomings such as high external dependence on core technologies, insufficient flexibility and intelligence, contradictions between nutritional retention and processing efficiency, pressures of green and low-carbon transition, imperfect standard system and inadequate food safety guarantee, which constitute the bottlenecks restricting industrial development. At the policy level, China is shifting from a scale-oriented development to quality- and intelligence orientation, emphasizing whole industrial chain governance and green and low-carbon development. Looking ahead, the industry will to evolve toward the deep integration of intelligence and digitalization, green and sustainable development, flexibility and modularization, integration of new processing technologies, personalized nutrition customization, and whole industrial chain collaboration and domestic localization. This review intends to provide a reference for relevant research and industrial decision-making.

Effects of Different Freezing Methods on Frozen-Storage Characteristics of Fried Brown Rice

ZHANG Chun-gang, ZHANG Li-juan, WANG Nai-juan, ZHANG Wei-qing, JIANG Ping, LIU Ming*, LI Dan, YIN Peng, XU Si-jia

2026,34(5):23-35, DOI: 10.16210/j.cnki.1007-7561.2026.05.003

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Abstract

This study systematically evaluated the effects of four freezing methods including refrigerator freezing (RF), liquid-conductive freezing (LCF), liquid nitrogen freezing (LF), and individual quick freezing (IQF) on the quality characteristics of brown rice fried rice during 90 days of frozen storage, by monitoring the changes in pH value, fatty acid value, moisture content and distribution, starch short-range ordering and crystallinity. The results showed that the LF group exhibited the best frozen-storage quality throughout the storage period,, with only a 5.01% decrease in pH value, an increase of 11.41 in fatty acid value from the initial value to day 90, a 4.19% reduction in moisture content throughout the storage period, the lowest total increment of 4.83% for the R1 047/1 022 peakabsorbance ratio, and a 62.15% increase in starch crystallinity from 5.31% to 8.61%. The LCF group and IQF group showed similar performance, and the LCF group was slightly better than the IQF group; both were significantly outperforming the RF group. It indicated that LF treatment can significantly inhibit moisture loss and starch retrogradation of fried brown rice during frozen storage. In comparison, although LCF was less effective than LF, it was still superior to the widely applied conventional freezing treatments on the market. This study clarified how rapid freezing affects the frozen-storage characteristics of frozen fried brown rice by influencing moisture state, molecular mobility and other multifaceted factors, which provides a theoretical basis for optimizing the processing technology of frozen rice products and offers a new methodological strategy for the frozen storage of frozen rice products.

Effects of Emulsifiers on Reheating Quality of Pre-cooked Flatbread

DU Qing-fei, YIPARE Abudureheimu, LIU Di, WANG Ran, CAI Ke-zhou*

2026,34(5):36-44, DOI: 10.16210/j.cnki.1007-7561.2026.05.004

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Abstract

To improve the edible quality of reheated pre-cooked flatbreads, an emulsifier-free sample was set as the control. The effects of monoglyceride, soy lecithin, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), sodium stearoyl lactylate (SSL), and calcium stearoyl lactylate (CSL) on the moisture content, texture, water distribution, color, microstructure, Fourier transform infrared (FTIR) spectra, and sensory quality of flatbreads were investigated. The results showed that emulsifier types had significantly effects on the quality of reheated pre-cooked flatbreads. The DATEM group presented the highest moisture content (35.83%), which was significantly higher than that of the control group (31.97%). All emulsifiers significantly reduced the hardness of samples. The SSL group had the lowest hardness and chewiness values, which were 12 547.39 and 5 622.49 g, respectively. The soy lecithin group showed the highest springiness (0.88), and the CSL group had the highest cohesiveness (0.64). The CSL group had the highest L* and b* values of 60.33 and 23.54, respectively, and the SSL and CSL groups obtained higher color sensory scores. Low-field nuclear magnetic resonance results indicated that different emulsifiers changed the water distribution in samples. Scanning electron microscopy observations revealed that DATEM group formed a relatively compact, continuous, and homogeneous matrix structure, while the SSL group presented a relatively open pore structure. The main absorption peak positions of FTIR spectra in all groups were basically consistent, and no distinct new characteristic peaks were observed. It indicated that the effects of emulsifiers were mainly related to the non-covalent interactions and structural rearrangements among water, starch, protein, and lipid in the system. In the sensory evaluation, the SSL group obtained the highest total score (94.64), followed by the DATEM group (93.67). Comprehensive analysis showed that under the experimental conditions of this study, SSL was most conducive to reducing hardness, improving mouthfeel, and enhancing comprehensive sensory quality, while DATEM had more advantages in improving water retention capacity and maintaining matrix continuity.

Grain Processing

Effects of Fermentation and Steaming Pretreatment Combined with Enzymatic Hydrolysis on Physicochemical Properties and Reconstitution Stability of Spray-Dried Oat Powder

HE Cheng-biao, REN Fei, LIU Yan-xiang, LIU Chun, TAN Bin*

2026,34(5):45-54, DOI: 10.16210/j.cnki.1007-7561.2026.05.005

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Abstract

To investigate the effects of pretreatment on the properties of spray-dried oat powder and improve the powder quality of oat-based solid beverages, this study compared the effects of two pretreatment methods, namely fermentation coupled with enzymatic hydrolysis and steaming coupled with enzymatic hydrolysis, on the properties of spray-dried oat powder. The results showed that different pretreatment methods exerted obvious effects on the basic composition, powder properties, micromorphology, contents of major bioactive components and reconstitution stability of the spray-dried oat powder. Compared with the steaming-enzymatic hydrolysis combined pretreatment, the fermentation-enzymatic hydrolysis combined group exhibited reductions in moisture and protein contents by 1.76% and 0.90%, respectively, while significantly increasing the solubility and hygroscopicity by 2.15% and 2.02%, respectively. The median particle size(D50) of the powder increased remarkably from 4.48 μm to 165.45 μm, and enhanced particle agglomeration was observed via SEM. FTIR results showed that neither of the two pretreatment methods altered the overall spectral peak pattern of the samples. The fermentation-combined enzymatic hydrolysis was superior to steaming-combined enzymatic hydrolysis in enhancing ABTS and DPPH radical scavenging capacities of spray-dried oat powder, facilitated the retention of β-glucan and promoted the release of phenolic compounds. In comparison, samples treated with steaming coupled with enzymatic hydrolysis possessed a smaller particle size, and their reconstituted systems exhibited higher dispersion stability, relative dispersion stability, viscosity, and cohesiveness.

Effects of High Hydrostatic Pressure on the Structure and Properties of Oat Starch/Protein/β-Glucan Ternary Composite Systems

CHEN Yang-yang, MIAO Ying, HUO Rui, SUN Min-jun, XIE Jing-yu, ZHANG Mei-li*

2026,34(5):55-65, DOI: 10.16210/j.cnki.1007-7561.2026.05.006

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Abstract

Starch, protein, and βglucan are major components of oats, and their interactions directly determine the processing quality and nutritional function. As a green nonthermal processing technology, high hydrostatic pressure (HHP) possesses prominent advantages in improving the functional properties of cereals. To investigate the effects of different HHP treatments (0, 100, 200, 300, 400 and 500 MPa) on the interactions and starch properties of oat starch/protein/β-glucan ternary composite systems, the microstructure and physicochemical characteristics of the composite systems were analyzed by scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy and differential scanning calorimetry. The results showed that HHP treatment enhanced the interactions between the three components, improved thermal stability and delayed gelatinization at 100~300 MPa, while high pressure (400~500 MPa) induced complete gelatinization and structural transformation of the composite systems. Treatments at 100~ 300 MPa increased the relative crystallinity, short-range order and double helix structure of the composite system,reduced pasting viscosity, breakdown value and retrogradation value, and significantly elevated pasting temperature and pasting time. By contrast, 400 ~ 500 MPa treatments markedly decreased the relative crystallinity and short-range ordered structure of the composite systems, and transformed the crystal structure from A-type to V-type. Meanwhile, the pasting viscosity and breakdown value increased while the retrogradation value decreased, and the disappearance of endothermic peaks indicated the complete gelatinization of the composite systems. Dynamic rheology results showed that all pressure-treated composite systems retained weak gel characteristics, with reduced storage modulus (G′) and loss modulus (G″), suggesting that HHP treatment lowered the viscoelasticity of the ternary composite systems. The study provides a further theoretical basis for the preparation of multicomponent oat composite systems and high-pressure processing of oat-based foods.

Structural and Digestive Properties of High-amylose Maize Starch Dosage-regulated by Large-leaf Yellow Tea Aqueous Extract

LIU Yang, LUO Deng-huan, ZHOU Li-wei, CHU Ling-jun, CHEN Qi, XU Na*

2026,34(5):66-75, DOI: 10.16210/j.cnki.1007-7561.2026.05.007

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Abstract

To promote the high-value utilization of summer-autumn large-leaf yellow tea resources, this study investigated the dose-dependent effects of large-leaf yellow tea aqueous extract (YTWE) on the multi-scale structure and digestive properties of high-amylose maize starch (HAMS). YTWE was added at 0%, 5%, 10% and 15% (based on starch dry weight) and co-gelatinized with HAMS at 120°C to prepare tea-starch complexes (TSC). The thermodynamic properties, water status, crystalline structure, short-range order parameter, microstructure and digestibility of TSC were analyzed using DSC, LF-NMR, ¹H-NMR, XRD, FT-IR, SEM and the Englyst in vitro digestion model. The results indicated that with the increase in YTWE dosage, the gelatinization onset temperature (T0) increased , while the gelatinization enthalpy (ΔH) decreased from 5.35 J/g to 2.90 J/g. The free water in the starch gel was gradually transformed into multi-layer water, and the proton resonance peak shifted to a lower magnetic field. Both relative crystallinity and the 1 047/1 022 cm–1 ratio (short-range order) increased in a concentration-dependent manner. In vitro digestion revealed a bidirectional dose-dependent effect of YTWE on starch digestibility. Compared with the control (GHACS), 5% YTWE increased rapidly digestible starch (RDS) from 59.74% to 70.26%, decreased resistant starch (RS) from 25.01% to 10.39%, and raised the final hydrolysis degree (C∞) from 75.05% to 86.79%. In contrast, 15% YTWE reduced the RDS content to 43.51%, increased the RS content to 43.87%, and decreased C∞ to 60.26%. YTWE interacts with HAMS through non-covalent interactions such as hydrogen bonding. At low concentration (5%), YTWE mainly disrupts the ordered structure of starch and exposes enzyme cleavage sites, thereby promoting digestion. At high concentration (15%), it induces the formation of a denser and more ordered gel network, increases crystallinity, and restricts water mobility, thus significantly inhibiting digestion. This study revealed the non-linear dose-dependent effect of crude yellow tea extract on starch digestibility and its multi-scale structural basis, providing a theoretical reference for regulating starch digestibility and utilizing large-leaf yellow tea by-products.

Effects and Characterization of Comminuting Pretreatment on the Fiber Structure of Corn Stover

WANG Ding-man, WANG Wei-wei, QIAO Lin, HE Bei-bei, LI Ai-ke, ZHAO Lu-yao*

2026,34(5):76-84, DOI: 10.16210/j.cnki.1007-7561.2026.05.008

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Abstract

To investigate the microscopic modification effects of mechanical comminution pretreatment on the fiber structure of corn stover and improve its the resource utilization potential, natural corn stover was selected in this study. With mechanical comminution applied as the pretreatment method, multiple characterization techniques including X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) were adopted to systematically explore the regulatory effects of mechanical comminution pretreatment on the crystal structure, functional group properties and micromorphology of corn stover fibers. The results demonstrated that mechanical comminution pretreatment could disrupt the crystalline structure of cellulose in corn stover, reduce its crystallinity, and expose more amorphous regions and reactive sites. Meanwhile, the treatment could disintegrate intact long strip fibers into micron scale fragmented particles, strip the surface lignin barrier, generate abundant cracks and rough fracture surfaces, and significantly increase the specific surface area of the raw material.This study elucidates the microscopic impacts of enzymatic hydrolysis and fermentation accessivility through mechanical comminution pretreatment, and provides a theoretical basis for the resource utilization of corn stover in scenarios such as feed quality improvement and bioconversion.

Oil Processing

Research Progress on the Formation Mechanism and Regulation of Flavor Compounds of Fragrant Rapeseed Oil

ZHANG Ling-yan, GE Zhi-hao, ZHANG Xue-bing, CHEN Jia, GUO Xing-feng, ZHANG Rui, WU Ji-hong, YU Xiu-zhu*

2026,34(5):85-92, DOI: 10.16210/j.cnki.1007-7561.2026.05.009

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Abstract

The unique flavor profile of rapeseed oil primarily stems from three key chemical reaction pathways. Lipids undergo oxidative degradation at high temperatures, imparting the oil with a distinctive fatty aroma and some roasted notes. The Maillard reaction produces heterocyclic compounds, which constitute the signature nutty and toasted aromas of fragrant rapeseed oil. During processing, glucosinolates degrade into sulfur-containing compounds such as isothiocyanates and nitriles, which are the primary sources of its pungent and pickled flavors. The flavor quality of fragrant rapeseed oil is a dynamic result of the synergy between the inherent compositional differences of the raw material varieties and the processing methods. During processing, variations in roasting temperature, duration, and moisture content play a decisive role in the targeted enrichment of flavor compounds. Addressing the industry challenge of flavor inconsistency between batches caused by the reliance on experience in traditional oil extraction processes, modern flavor evaluation systems have introduced multidimensional technologies such as gas chromatography-mass spectrometry, electronic noses, and flavoromics for integrated flavor regulation. The key to future industrial upgrading lies in the digital and precise control of the processing process. By using technologies such as online spectroscopy to monitor key process parameters in real time, the industry can transition from being "experience-driven" to "data-driven", thereby ensuring the stability and improvement of the flavor quality of fragrant rapeseed oil.

Effects of Phospholipid from Different Sources on the Stability of Antarctic Krill Oil Liposomes

ZHENG Rui-qi, HAN Wan-jun, LIU Yuan-fa*

2026,34(5):93-103, DOI: 10.16210/j.cnki.1007-7561.2026.05.010

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Abstract

To investigate the stability of Antarctic krill oil during processing, storage, and transportation, liposomes are employed as delivery carriers and the effects of four different phospholipids are investigated: soybean, egg yolk, rapeseed, and hydrogenated phospholipids, in combination with phytosterol or cholesterol. Liposomes were prepared using an ethanol injection method coupled with a multi-physical field combination process of high-pressure homogenization and microfluidization, and were systematically characterized from multiple perspectives including macroscopic physical stability, microstructural properties, intermolecular interactions, and membrane orderliness. Analysis of particle size, Zeta potential, Turbiscan stability index (TSI), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) showed that the interfacial properties and assembly stability of the bilayer membrane strongly affected by differences in the fatty acid chain structures of phospholipids. The canola phospholipid–phytosterol system exhibited the outstanding overall stability. After microfluidization, this system showed an average particle size of (173.8 ± 2.0) nm, a PDI of (0.20 ± 0.04), a Zeta potential of (−23.4 ± 1.2) mV, and a TSI value significantly lower than those of the other groups. Mechanistic analysis further confirmed that strong intermolecular hydrogen- bonding interactions were formed between rapeseed phospholipids and phytosterol at the optimal mass ratio of 9∶1, which induces the transformation of the liposomal composite membrane from a highly ordered crystalline state to a typical amorphous dispersed structure. This structural transition effectively achieve the rigidity of pure phospholipid membranes and improve compactness and flexibility of the membrane layer. From the perspective of molecular interactions, the interfacial stabilization mechanism of krill oil liposomes is revealed, providing theoretical guidance and experimental evidence for the rational design and industrial application of nanoscale delivery systems for highly unsaturated functional lipids.

The Effect of Gelatin-Carrageenan Composite Oleogel on the Flavour Release and Oxidative Stability of Antarctic Krill Oil

LIU Xin-yue, CHEN Jia, DU Yan-peng, LIU Yuan-fa, YANG Wei*

2026,34(5):104-112, DOI: 10.16210/j.cnki.1007-7561.2026.05.011

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Abstract

To improve the strong fishy odor, easy oxidation, and poor storage stability of Antarctic krill oil (AKO), AKO composite oleogels were prepared using the emulsion template method with gelatin and carrageenan as gelling agents to investigate the gelation properties, structural characteristics, flavor controlled release effect, and the influence of curcumin addition on the oxidation stability of the system. The results showed that it was difficult to form a stable oleogel when the oil phase proportion was higher than 30 wt%. The oil holding capacity and hardness of the oleogels increased significantly with increasing carrageenan mass fraction, and the oleogel prepared with 1.5 wt% carrageenan showed the best structure and stability. Infrared spectroscopy indicated that the composite oleogels were formed mainly through non covalent interactions such as hydrogen bonding and electrostatic interactions. GC-IMS analysis revealed that oleogelation could selectively inhibit the release of low threshold aldehydes, ketones, and short-chain alcohols related to lipid oxidation and fishy odor, while it had little effect on high threshold esters and alkenes. The addition of curcumin effectively reduced the POV and TBARS value during storage, and the inhibition effect was more obvious in the middle and late storage period. Considering the overall antioxidant effect and cost, the suitable addition amount of curcumin was 0.01%. In summary, the gelatin-carrageenan composite network limited the migration of oxygen and volatile components through its dense structure, and curcumin further inhibited lipid oxidation. Through the synergistic effect of physical barrier and chemical antioxidation, the flavor quality and storage stability of AKO were significantly improved. This study provides a reference for the construction of Antarctic krill oil oleogel delivery systems and their high value utilization.

Optimization of Dry Deep Fractionation Process of Cottonseed Oil with PLC Temperature Control and Diaphragm Pressure Filtration and Evaluation of Its Cold Resistance Performance

LIU Xiao-song, ZHAO Zi-jun, BAN Jin, WU Zheng-peng, REN Yan-jing, WANG Xi-ling, GAO Lu-fei*

2026,34(5):113-120, DOI: 10.16210/j.cnki.1007-7561.2026.05.012

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Abstract

Xinjiang cottonseed oil accounts for over 60% of China’s total domestic production. However, the content of long-chain saturated fatty acids such as palmitic acid in its fatty acid profile is as high as 21%~26%. This makes the oil prone to cloud and precipitate under the extremely low-temperature winter environment in northern China,, severely impairing storage, transport, sales, and consumer experience. To solve this problem, this project has built and optimized a –10 ℃-grade industrial demonstration line for dry deep fractionation of cottonseed oil in Shule County, Xinjiang, to produce low-melting-point liquid cottonseed oil. With a semi-enclosed screw water chiller as the cold source and a vertical double-coil stepless speed-regulating crystallization and ripening tank as the core equipment, the production line adopted a PLC control system to realize nonlinear cooling through curve regulation of refrigerant temperature, and integrates a multi-stage fractionation process.. Meanwhile, diaphragm pressing technology was introduced at the final stage of solid-liquid separation without the addition of any filter aids. Operational results indicated that the obtained liquid cottonseed oil remained clear and transparent for 10 hours at –10 ℃, exhibiting excellent cold resistance stability. After process is optimization, products with a cold resistance grade of –7 ℃ could be obtained through single-step fractionation.. Compared with traditional –10 ℃ fractionation processes, this production line completely abandoned the use of filter aids such as perlite. The liquid oil yield increased from 79% to 89%, the production capacity improved by 70%, and the power consumption per unit product reduced by 50%. This not only significantly cut down production costs, but also facilitated the application of cottonseed oil as a seasoning base oil in severely cold regions, presenting promising prospects for industrial promotion and remarkable economic benefits.

Effect of Defatted Pea Antioxidant Peptide on Oxidative Stability of Walnut Oil

PENG Jing-na, BAO Yuan-yuan, QI Ting-mei, LI Zheng-ting, LIN Qi, ZHANG Xin-yong*

2026,34(5):121-132, DOI: 10.16210/j.cnki.1007-7561.2026.05.013

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Abstract

In this paper, defatted pea protein was enzymatically digested using compound protease (alkaline protease : flavored proteas =3 : 1). The enzymatic hydrolysates were separated and purified via ultrafiltration membrane tubes (3kDa, 1kDa) with Sephadex G-15 chromatography, and the fraction P2 with the highest antioxidant activity and practical application was obtained. The de novo sequencing based on Nano LC-MS/MS combined with professional online tools was adopted to predict peptide sequences, and five novel unreported peptide sequences designated F1-F5 were identified. Finally, solid-phase synthesized peptides were added to walnut oil. The Schaal oven accelerated test was used to investigate the oxidative stability of walnut oil at different storage stages. By determining the peroxide value, acid value, DPPH radical scavenging rate, hydroxyl radical scavenging rate, ABTS radical scavenging rate, total phenolic content, synchronous fluorescence spectra and conducting shelf-life prediction, the effect of defatted pea antioxidant peptides on delaying the rancidity of walnut oil was evaluated. The results showed that F1, F4 and F5 exhibited significant effects on delaying the peroxidation of walnut oil, improving radical scavenging rate and inhibiting the loss of endogenous antioxidant substances (P<0.05), and extended the shelf life of walnut oil to more than 50 days. Therefore, F1, F4 and F5 were identified as potent antioxidant peptides with great significance for improving the oxidative stability of walnut oil. This study preliminarily verified that pea antioxidant peptides can reduce oxidative deterioration of walnut oil, improve the comprehensive utilization value of peas.

Food Processing

Preparation and Application of Active Packaging Film Based on Clove Essential Oil Pickering Emulsion and Sodium Alginate-Arabic Gum Composite

WANG Yu-qiang, WANG Xin-yue, He Long, ZHANG Yue-yue, YU Qun-li*

2026,34(5):133-143, DOI: 10.16210/j.cnki.1007-7561.2026.05.014

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Abstract

Although traditional petroleum-based plastic films such as polyethylene (PE) possess certain barrier properties in chilled beef storage, they lack active antibacterial and antioxidant functions and are non-biodegradable, which cannot satisfy the rising demand for green preservation. In this study, composite particles formed by electrostatic self-assembly of bovine skin collagen (BSC) and chitosan (CS) were used as stabilizers to construct a clove essential oil Pickering emulsion (CCEO), which was then incorporated into a sodium alginate (SA)/gum arabic (GA) matrix to prepare a biodegradable active packaging film. Under optimal conditions (BSC/CS mass ratio of 1∶2, pH 5.1, oil phase volume fraction of 20%), the average particle size of CCEO was 486.79 nm, the absolute Zeta potential value was 43.19 mV, and the encapsulation efficiency reached 83.99%, demonstrating excellent centrifugation, storage, and thermal stability. After incorporating CCEO at varying volume fractions (0%–2%) into the SA/GA film, the composite film containing 1% CCEO (SA/GA1) exhibited the best overall performance: tensile strength reached 18.05 MPa (11.0% higher than that of the blank film), elongation at break was 15.62% (an increase of 27.4%), water vapor permeability decreased to 1.1×10–13 g/(cm·s·Pa) (a reduction of 34.1%), oxygen permeability decreased to 0.98×10–11 cm2/(s·Pa) (a reduction of 26.3%), and the thermal decomposition peak temperature increased from 135 ℃ to 148 ℃ (an increase of 13 ℃). At room temperature, the essential oil loss rate of the film was only 31.36% during a 9-day storage period, and the cumulative release rate reached 41.26% in 95% ethanol food simulant over 96 h, demonstrating a significant sustained-release effect. The film exhibited DPPH and hydroxyl radical scavenging rates of 66.48% and 67.66%, respectively, and produced inhibition zones of 2.0 cm and 1.9 cm against Staphylococcus aureus and Escherichia coli, respectively. Under refrigeration at 4 ℃, the SA/GA1 active film prolonged the shelf life of chilled beef from 6 days to 12 days, significantly delaying the rise of pH, the accumulation of total volatile basic nitrogen (TVB-N), the growth of total bacterial count, and lipid oxidation, while effectively maintaining meat color. This study provides a reference for the application of natural essential oils in biodegradable active packaging.

Research on the Characteristics of Albumin and Glutelin from Stropharia rugosoannulata

XIA Yi-lei, FAN Xiu-zhi*, GAO Hong, WANG Zhuo-ren, LIU Qi-yan, YIN Chao-min, SHI De-fang, SHEN Wang-yang

2026,34(5):144-153, DOI: 10.16210/j.cnki.1007-7561.2026.05.015

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Abstract

Using Stropharia rugosoannulata as the raw material, the albumin and glutelin were extracted by using modified Osborne method. Subsequently, the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscope (SEM) and fourier transform infrared spectroscopy (FTIR) were performed, and the physicochemical and functional properties were analyzed and compared. The results showed that the protein content of the S. rugosoannulata fruiting bodies was 30.98%, the extraction rates of albumin and glutelin were 39.74% and 13.42%, respectively. Albumin exhibited a molecular weight distribution ranging from 17 to 75 kDa, whereas glutelin possessed a broader distribution (17~180 kDa). Albumin presented a smooth and porous surface, while glutelin displayed a loose structure with laminations and fissures. Both albumin and glutelin displayed characteristic protein absorption peaks at amide Ⅰ and Ⅱ bands. The two proteins differed significantly in the contents of free sulfhydryl groups and disulfide bonds as albumin contained more free sulfhydryl groups than glutelin but less disulfide bonds. Glutelin showed no phase transition from 40 ℃ to 180 ℃, indicating its high thermal stability, while albumin underwent thermal transition at 150.02 ℃. Compared with soy protein isolate (SPI), albumin and glutelin exhibited relatively low solubility, but they presented distinct trends with variations in temperature and pH. Albumin possessed rheological properties similar to those of SPI, while glutelin exhibited weak gel properties. Albumin and glutelin showed significantly lower water-holding and oil-holding capacity than SPI, but glutelin exhibited favorable foaming and emulsifying properties, with several characteristics superior to or comparable with SPI. In conclusion, the glutelin from S. rugosoannulata boasts broader application fields and prospects, and can be applied to develop emulsion and gel-based food products.

Quality & Nutrition

Research Progress on Identification Methods of Volatiles and Precursor Localization for Rice Storage Quality

WANG Meng-en, HUANG Jia-yi, WANG Jia-le, WANG Qian, XING Xiao-ting, ZHANG Dong, LIU Hui, DUAN Xiao-liang*

2026,34(5):154-165, DOI: 10.16210/j.cnki.1007-7561.2026.05.016

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Abstract

Volatiles serve as reliable indicators of changes in rice storage quality, as their compositional and quantitative variations are closely correlated with core quality parameters such as fatty acid value and sensory eating quality scores. Consequently, it is fundamental to understanding deterioration mechanisms and enabling precise quality control by elucidating the origins and metabolic pathways of key volatile compounds and their precursors . Current research has extensively employed techniques such as headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, electronic nose, and mass spectrometry imaging. However, several challenges persist, including the limited efficiency of enriching trace-level volatiles, a lack of standardized marker compounds, unclear precursor conversion mechanisms, and insufficient spatial resolution for subcellular localization of key metabolites. This paper synthesises findings from the past 5 to 10 years, systematically summarises the characteristic profiles of aldehydes, alcohols, and other major volatiles in rice under typical storage conditions, and their correlation with quality grades. The advantages and limitations of current mainstream techniques for volatile enrichment and detection are critically compared. Furthermore, recent progress in identifying precursor substance types and relevant localization technologies is reviewed, alongside proposed metabolic pathways linking precursors to volatile formation. Based on this comprehensive analysis, key technical bottlenecks are identified. Future research directions are discussed, emphasising the development of more sensitive detection technologies and the integration of multi-omics approaches to elucidate underlying mechanisms. This paper aims to provide a theoretical foundation for evaluation of rice storage quality,, optimization of storage conditions, and development of green preservation technologies.

Research Progress on the Preparation Methods of Foodborne Xanthine Oxidase Inhibitory Peptides

WANG Ting-ying, LI Zhe, LIU Xin-wen, DING Xin, WANG Wan-ru, GAO Yu-zhe*

2026,34(5):166-173, DOI: 10.16210/j.cnki.1007-7561.2026.05.017

Abstract (20) HTML (0) PDF (490.04 K) (2)

Abstract

Hyperuricemia (HUA) has emerged as a prevalent metabolic disorder worldwide. Xanthine oxidase (XOD) serves as the core rate-limiting enzyme in the in vivo uric acid biosynthesis pathway. Commercially available synthetic XOD inhibitors frequently induce adverse side effects including hepatorenal toxicity and allergic reactions, which limit their application for long-term dietary intervention. In contrast, foodborne bioactive peptides possess inherent biosafety, favorable gastrointestinal biocompatibility and diverse physiological regulatory activities, rendering them promising candidates for the development of uric acid-lowering functional foods. This paper systematically summarizes animal and plant sources capable of yielding XOD-inhibitory peptides, and comprehensively reviews advances in the preparation techniques of such peptides, which are categorized into conventional methodologies and innovative emerging technologies. The conventional approaches consist of enzymatic hydrolysis, microbial fermentation and chemical synthesis, while the emerging technologies cover bioinformatic screening and artificial intelligence-assisted peptide prediction. Focusing on crude peptide mixtures obtained from distinct preparation routes, this study elaborates on regulatory strategies to simultaneously enhance the enrichment and purification efficiency of target inhibitory peptides, substrate conversion rates and in vitro XOD inhibitory activity. Furthermore, two critical bottlenecks restricting industrial translation are identified: the low yield of specific XOD-inhibitory peptides via conventional processes leads to excessive costs for subsequent separation and purification; orally administereded inhibitory peptides are susceptible to degradation by digestive proteases, resulting in unsatisfactory in vivo bioavailability. To address the above technical challenges, integrated solutions combining process optimization and multi-technology synergy are proposed. By consolidating scattered experimental findings into an integrated theoretical framework, this work aims to provide references for the low-cost and high-efficiency preparation of foodborne XOD-inhibitory peptides, the exploitation of novel uric acid-lowering dietary supplements, and their large-scale industrial production.

Untargeted Metabolomic Identification of Characteristic Metabolites in Aqueous and Ethanol Extracts of Prinsepia utilis Royle Seeds and Their Potential Application Prospects

ZHANG Si-yuan, WANG Yuan, CHEN Si-yi, LƯƠNG HÙNG TIẾN, LIU Tao, MA Yong-xing, XU Xiao-yu*

2026,34(5):174-184, DOI: 10.16210/j.cnki.1007-7561.2026.05.018

Abstract (17) HTML (0) PDF (6.01 M) (2)

Abstract

Prinsepia utilis Royle is a characteristic medicinal and edible plant resource in Southwest China. Its seeds are rich in a variety of bioactive components and have broad application prospects. Different extraction processes significantly affect the acquisition of effective ingredients from plants, restricting their precise development and industrial application. In this study, seeds of Prinsepia utilis collected from a high-altitude region (2700 m) in Lijiang, Yunnan Province were used as raw materials to prepare water extract (PuWE) and ethanol extract (PuEE). Combined with chemometric analysis and untargeted metabolomics, we systematically compared the metabolic profiling characteristics of the two extracts. Artificial intelligence (AI) was used to explore potential application scenarios of differential metabolites. The results showed that the constituents of Prinsepia utilis seeds were mainly lipids (35.97%) and protein (14.33%), followed by flavonoids (2.29%), phenolics (0.37%), vitamin E (0.03%), etc. A total of 2260 metabolites were identified from the two extraction methods, of which 241 were differential metabolites. PuWE was mainly enriched in hydrophilic compounds including organic acids, carbohydrates and amino acids, while PuEE was rich in lipophilic constituents such as lipids, phenolics and alkaloids. The two extracts exhibited complementary patterns in polarity, metabolic pathways and biological functions. AI prediction indicated that PuWE and PuEE had distinctly different application potentials in multiple industrial fields including daily chemical products, green pesticides, pharmaceutical intermediates and health care products. This study preliminarily clarified the directional enrichment rules and utilization values of metabolites obtained via aqueous and ethanol extraction, providing experimental evidence for the development and comprehensive exploitation of Prinsepia utilis resources.

Study on BiMamba Model for Fatty Acid Value of Japonica rice Based on Visible-Near-Infrared Spectroscopy

WEN Jiang-bei, ZHANG Cheng, GUO Xing-yi, CHEN Shuai, DU Dong-xin, LIU Zhen-yao, DING Hai-quan*

2026,34(5):185-193, DOI: 10.16210/j.cnki.1007-7561.2026.05.019

Abstract (23) HTML (0) PDF (878.92 K) (1)

Abstract

To achieve rapid, accurate, and non-destructive detection of fatty acid value (FAV) of rice, and solve the problems of insufficient feature extraction capability and inadequate mining of sequential dependency relationships in traditional near-infrared spectroscopy modeling methods, this study introduced the BiMamba deep learning algorithm and constructed a quantitative prediction model for rice FA based on visible-near-infrared spectral data. Utilizing the advantages of BiMamba in bidirectional sequence modeling and long-range feature capture, this study deeply mined effective features associated with FA from spectral data. To further enhance the model’s ability to abstract complex spectral features, multiple BiMamba encoder blocks were stacked to establish a nonlinear mapping relationship between spectral features and FA. The results showed that the BiMamba model exhibited significantly better predictive performance for FA Vcontent than the PLS, CNN, and Mamba models, with a coefficient of determination (Rp2) of 0.961 2 and a root mean square error of prediction (RMSEP) of 1.224 9, which could meet the requirements for rapid detection of rice fatty acid values. To tackle the common "black-box" problem existing in deep learning models, SHapley Additive exPlanations (SHAP) method was adopted to quantitatively analyze the relative contribution of each wavelength variable to the prediction of FA Vin japonica rice, and further improved the interpretability of the model. It has been achieved the precise quantitative analysis of rice FA and provided a novel deep learning modeling scheme for the rapid detection of rice storage quality.

Composition Characteristics and Discriminant Analysis of Starch and Fat in Tiger Nuts from Different Producing Areas

HOU Zhen-zhou, SUN Shu-min, WANG Nan-xi, HE Bao-shan, LIU Jin-ang, SUN Tian-tian, YANG Yong-tan*

2026,34(5):194-202, DOI: 10.16210/j.cnki.1007-7561.2026.05.020

Abstract (27) HTML (0) PDF (778.79 K) (2)

Abstract

To clarify regional differences in total starch and crude fat contents of tiger nuts (Cyperus esculentus L.) from different production areas in China, analyze their correlations with climatic and geographical environmental factors, and evaluate the feasibility of using these two quality indicators for origin discrimination, 83 tiger nut samples from five producing areas, namely Xinjiang, Yunnan, Ningxia, Hunan, and Heilongjiang, were used as experimental materials. The contents of total starch and crude fat were determined, and environmental factors including altitude, longitude, latitude, mean temperature, relative humidity, precipitation, and sunshine duration were collected. Analysis of variance, Pearson correlation analysis, hierarchical clustering analysis, and classification models including linear discriminant analysis (LDA), k-nearest neighbors (KNN), support vector machine (SVM), and random forest (RF) were performed. The results showed that the contents of total starch and crude fat exhibited highly significantly differences among samples from different production areas (P<0.01). Samples from Hunan and Yunnan generally showed higher contents, whereas those from temperate continental monsoon climate regions showed relatively lower values. Total starch content was highly significantly positively correlated with mean temperature. Crude fat content was significantly positively correlated with mean temperature and precipitation, and highly significantly positively correlated with relative humidity. Both indicators were negatively correlated with sunshine duration and latitude. Hierarchical clustering effectively distinguished the ecological backgrounds and quality levels of different sampling sites. Classification models based on the combination of total starch and crude fat were more stable than those based on a single indicator, among which the linear discriminant analysis (LDA) model achieved higher accuracy in the prediction set. Total starch and crude fat contents can reflect the basic quality differences of tiger nuts from different production areas and may serve as low-cost preliminary indicators for geographical origin identification, providing a reference for quality evaluation and origin traceability of tiger nuts.

Food Safety

Research Progress of Biosensors Based on CRISPR/Cas12a System for Mycotoxin Detection

LIU Xiao-juan, LIU Jing-yu, WANG Yu-hang, NI Bao-xia, XUAN Zhi-hong*, KONG Wei-jun, YE Jin, WANG Song-xue

2026,34(5):203-212, DOI: 10.16210/j.cnki.1007-7561.2026.05.021

Abstract (14) HTML (0) PDF (12.36 M) (2)

Abstract

As a cutting-edge molecular detection technology featuring programmable recognition and highly specific cleavage, the CRISPR/Cas12a system has shown great potential in the field of rapid food safety detection, particularly in the highly sensitive and specific identification of mycotoxins. In biosensor design, the CRISPR/Cas12a system exerts its unique trans-cleavage activity to achieve non-specific cleavage of both target and non-target sequences, and possesses the merits of high durability, portability, simple operation and low cost. This article reviews the research progress of CRISPR/Cas12a system-based biosensing strategies for mycotoxin detection. By introducing molecular recognition elements, signal amplification elements and combining them with signal transduction technologies including fluorescence, electrochemistry, colorimetry and chemiluminescence, researchers have constructed a series of multi-signal responsive rapid detecüon methods, which realize the highly specific and ultrasensitive detection of various mycotoxins. This paper further analyzes the key challenges of CRISPR/Cas12abased biosensing technology in the detection of nonnucleic acid targets, especially mycotoxins. It also prospects the future development direction of this technology, namely the development of intelligent detection platforms combining it with nanomaterials.

Research Progress on Noble Metal Nanozymes in the Detection of Common Contaminants in Food

LIU Jing-yu, LIU Xiao-juan, NI Bao-xia*, XUAN Zhi-hong, LIU Hong-mei, XU Kuo, YE Jin, WANG Song-xue

2026,34(5):213-223, DOI: 10.16210/j.cnki.1007-7561.2026.05.022

Abstract (21) HTML (0) PDF (17.47 M) (1)

Abstract

Noble metal nanozymes possess both the unique physicochemical properties of nanomaterials and enzyme-like catalytic activities. They offer advantages such as relatively controllable cost, high stability, easy operationand facile construction of multimode sensing platforms, demonstrating great application potential in the field of food safety analysis. Common food contaminants mainly include mycotoxins, heavy metal ions, as well as pesticide and veterinary drug residues, which pose serious threats to food safety. Therefore, developing novel detection methods with high sensitivity, rapid response, and portability is critically importance. This article reviews the classification system of noble metal nanozymes and delves into the regulatory mechanisms of their enzyme-like activities. It focuses on the latest application progress of multimode sensing platforms constructed based on these regulatory mechanisms in food safety detection, demonstrating the unique advantages of multi-signal output in anti-interference capability and self-validation of detection results, which significantly improves the accuracy and reliability of trace contaminant detection in complex food matrices. Although this technology holds great promise, it still faces several challenges, such as the high cost of noble metal raw materials, unclear catalytic mechanisms, and insufficient long-term biosafety assessments. Future research should focus on developing composite nanomaterials with low noble metal content, deepening mechanistic studies through in situ characterization and theoretical calculations, and systematically conducting safety evaluations to promote its industrial application and provide technical support for ensuring food safety.

Review of Neural Network Algorithms for Wheat Unsound Kernel Detection

LÜ Zong-wang, ZHAO Zi-han, SUN Fu-yan, XIN Yi-yang

2026,34(5):224-233, DOI: 10.16210/j.cnki.1007-7561.2026.05.023

Abstract (18) HTML (0) PDF (1.06 M) (1)

Abstract

Detection of unsound wheat kernels is essential for quality grading, procurement pricing, storage safety and processing suitability. Manual sorting and conventional physicochemical tests are often inefficient and subjective, and some methods are destructive, making them unsuitable for rapid, online and nondestructive inspection in grain purchasing and storage. This review focuses on the application of neural networks to unsound wheat kernel detection. Beginning with image and spectral data acquisition, it examines CNN-based single-kernel classification, lightweight CNNs for single-kernel classification, YOLO-based real-time multi-object detection, and multimodal networks that integrate RGB and hyperspectral information. The advantages, applicable scenarios and limitations of these methods are compared for pest-damaged, moldy, sprouted, heat-damaged and broken kernels. Existing studies show that deep learning has improved both the accuracy and automation of unsound kernel recognition, extending detection capabilities from offline laboratory classification to real-time applications in grain storage environments. However, model performance stability across varieties, years and imaging devices remains insufficient. The lack of public datasets, difficulty of multimodal registration and constraints of edge deployment also hinder engineering application. Future studies should pay more attention to standardized datasets, transfer and self-supervised learning, hybrid modeling of Transformers and convolutional neural networks and lightweight inference, so as to support intelligent wheat quality inspection and smart grain storage.

Storage logistics

Study on the Regulation of Hot Air Drying Characteristics of Corn Kernels by Cold Plasma Pretreatment

LI Shuai, FAN Gao-ran, LI Mei-shan, NIU Mo

2026,34(5):234-242, DOI: 10.16210/j.cnki.1007-7561.2026.05.024

Abstract (19) HTML (0) PDF (11.33 M) (3)

Abstract

Traditional hot air drying of corn kernels generally has drawbacks such as long processing times and low drying rates, which restrict the development of efficient and energy-saving grain processing. To improve the drying performance and efficiency of corn kernels, this study adopted cold plasma (CP) pretreatment technology to explore its regulatory effect on the hot-air drying characteristics of corn kernels. The modification rules of apparent and microscopic structures of corn kernels induced by CP pretreatment were clarified, and the influencing mechanism of microstructural variations on moisture desorption, diffusion and migration behaviors inside corn kernels was revealed. Based on CP pretreatment-assisted hot-air drying experiments, combined with drying kinetic model fitting and microstructural characterization, the drying enhancement mechanism was systematically analyzed. The results showed that in the CP500W-30 s group, drying time was reduced by 16.67%, activation energy decreased by 12.82%, and the effective moisture diffusion coefficient increased by 27.97%. The dynamic fitting indicates that Logarithmic is the optimal drying model (R2=0.999 9); Observation of the apparent structure shows that the physical etching effect of CP active particles reduces the resistance to water migration in the micro porous channels formed in the epidermis and cell wall. This study elucidates the intrinsic mechanism of cold plasma enhanced corn kernel drying, which can provide technical reference for the optimization and application of high-efficiency corn kernel drying processes, and also provide theoretical basis for the promotion and application of low-temperature plasma in the field of green grain drying.

Effects of 7 Foodborne Odor Attractants on the Larvae of Grain Pests

WANG Hong-bo, LÜ Jian-hua*, LIU Si-qi, MA Zhen-jun, BAI Chun-qi, LI Yun-fei

2026,34(5):243-253, DOI: 10.16210/j.cnki.1007-7561.2026.05.025

Abstract (23) HTML (0) PDF (444.30 K) (1)

Abstract

To screen foodborne odor materials suitable for trapping and early monitoring of stored-product insect larvae, third-instar larvae of Tribolium castaneum, Tribolium confusum, Ephestia elutella, Lasioderma serricorne, Cryptolestes ferrugineus and Oryzaephilus surinamensis were selected as test insects. A two-way trap-choice bioassay was conducted to evaluate the relative attractiveness of seven candidate materials, including sesame oil, grape seed oil, rapeseed oil, peanut oil, cooked soybean oil, chili powder and distiller’s yeast, and their combined formulations. Ternary blend-ratio optimization and an L27(313) orthogonal array design were further applied to construct multi-species applicable blends. The results showed that the cumulative attraction rates differed among the six larval species in response to different materials. Distiller’s yeast showed relatively stable attraction to larvae of T. castaneum, T. confusum, C. ferrugineus and O. surinamensis, with 8 h attraction rates of 60.0%, 56.7%, 56.7% and 60.0%, respectively. Peanut oil exhibited relatively strong attractiveness to E. elutella larvae, whereas chili powder showed clear species selectivity toward L. serricorne larvae. Combined treatments generally exhibited stronger attractive performance than single materials. Species-targeted ternary blends mixed at a ratio of 1 : 1 : 1 achieved 8 h attraction rates of 66.0%–69.3%. Increasing the proportion of the dominant component to 2 : 1 : 1 generally improved attraction, with 8 h attraction rates of 71.3%-76.7%. Orthogonal optimization identified a multi-species blend of distiller’s yeast : peanut oil : sesame oil : rapeseed oil : grape seed oil = 5 : 4 : 4 : 2 : 2, which showed attraction activity to all six larval species, with 8 h attraction rates of 64.7%-74.0%. The attraction efficacy of this blend for larvae of T. castaneum, T. confusum and O. surinamensis was close to that of their corresponding species-targeted optimized blends, while it was lower than that of the species-targeted blends for E. elutella, L. serricorne and C. ferrugineus. These results provide a reference for the development of multi-species larval monitoring lures and the optimization of early monitoring technologies for stored-product pests.

Research on the Application of Radiative Cooling Coatings in Green Low-Carbon Storage for Petroleum Product Tank Models

ZHANG Yi-nuo, GUO Ting, WANG Xin-ling, ZHANG Tao, ZHAO Zi-ming, WANG Jin*

2026,34(5):254-260, DOI: 10.16210/j.cnki.1007-7561.2026.05.026

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Abstract

This research employs the passive cooling property, which leverages the high solar reflectance and high infrared emissivity characteristics of radiative cooling coatings. Through comparative experiments conducted on petroleum product tank models with dome roofs and internal floating roofs, it systematically examines the cooling effects and influencing factors on finished petroleum product tank models and the media contained within them. The results indicated that the radiative cooling coatings could markedly suppress the temperature elevation of the refined oil tanks, with all measuring points presenting lower temperatures than the control group. The maximum cooling effect occurred daily from 11:00 to 14:00. For the dome roof tanks, the maximum temperature differentials recorded were 7.8 ℃ on the tank roof surface, 7.5 ℃ within the tank's oil vapor, and 7.9 ℃ within the tank's oil products. The mean temperature differentials over the entire experimental duration were 1.14 ℃, 1.65 ℃, and 1.25 ℃, respectively. For the internal floating roof tanks, the maximum temperature differentials were 7.7 ℃ on the tank roof surface, 5.2 ℃ within the tank's oil vapor, and 5.9 ℃ within the tank's oil products, while the average temperature differentials throughout the experimental period were 0.29 ℃, 1.36 ℃, and 1.13 ℃, respectively. The relative cooling superiority of radiative cooling coatings strengthened with rising ambient temperature and intensified solar radiation, whereas the temperature differential weakened under overcast or rainy conditions. The type of tank roof exerted no significant influence on the cooling performance, suggesting that the coating was adaptable to the predominant ground refined oil storage tanks. The radiative cooling coatings achieved a synergistic cooling effect by minimizing solar radiation absorption, augmenting infrared radiation heat dissipation, and suppressing heat conduction through the tank wall, thereby implementing a coordinated strategy of "source heat reduction-inhibited heat conduction-enhanced heat dissipation". This coating operates without the need for external energy input and effectively mitigates small breathing losses in refined oil tanks, consequently curbing oil vapor volatilization and volatile organic compounds (VOCs) emissions at their origin. It provided an effective technical reference and practical application for green low-carbon storage of refined oil products.

Industrial Economy

Status Quo, Problems and Suggestions for the Industrialization of Biological Breeding in China

WANG Sai-nan, WANG Shu-kun, QIU Jun*

2026,34(5):261-269, DOI: 10.16210/j.cnki.1007-7561.2026.05.027

Abstract (11) HTML (0) PDF (521.29 K) (1)

Abstract

The industrialization of biological breeding is of great significance for enhancing China's agricultural competitiveness and safeguarding national food security. In recent years, driven by the in-depth implementation of the Seed Industry Revitalization Initiative, the industrialization of biological breeding in China has accelerated across the board, and the supporting legal and regulatory system has been continuously optimized and improved. Combined with the development landscape of the global biological breeding industry, this paper divides countries into four categories: proactive, cautious, neutral and oppositional. It analyzes China's position in the global biological breeding sector, and systematically reviews the historical evolution of China's biological breeding industry across four stages: technological germination and early exploration, institutional establishment and standardized management, public opinion impacts and policy adjustments, as well as accelerated development and institutional refinement.The research reveals that the industrialization of biological breeding in China still faces multiple practical challenges, including difficulties in implementing the quantitative labeling system, the relatively lagging safety supervision system, the imperfect intellectual property protection framework, the breakpoints in whole-chain management and control, and the prominent public cognitive biases. Based on China's national conditions and drawing on advanced international experience, this paper proposes optimization approaches such as accelerating the implementation of quantitative labeling, improving the technical system for supervision, strengthening intellectual property protection, building a whole-chain management and control system, and enhancing the popularization of biological breeding knowledge. The findings aim to provide theoretical references and practical insights for promoting the sound development of China's biological breeding industrialization and consolidating the foundation of national food security.

Research on the Coordination Guarantee of China’s Grain Production-Purchase-Storage-Processing-Marketing Chain during the 15th Five-Year Plan Period

LU Xing-Chen, GUAN Jia-Chen, LI Teng-fei*

2026,34(5):270-276, DOI: 10.16210/j.cnki.1007-7561.2026.05.028

Abstract (23) HTML (0) PDF (611.38 K) (2)

Abstract

One of the effective ways to solve the imbalance, insufficiency and mismatch of grain circulation and realize the high-quality development is to develop a PPSM system. This paper analyzes the basic pattern of China's grain circulation from the perspective of building a modern circulation network, and points out that grain circulation faced with serval problems to be solved, such as lack of close connection between industrial chains, incomplete cooperation mechanism of production and marketing, imperfect market system, and the inadequate infrastructure. It is found in this paper to build the PPSM system during the 15th Five-Year plan period, firstly we should constantly improve the coordination guarantee mechanism, accelerate the development of the whole industry chain, promote the combination of storage and processing, develop the circular economy, and establish an upstream-downstream grain industry circulation mode. Secondly to reform of grain circulation and optimize the allocation of resources such as capital flow, logistics and people flow; and then to improve the supporting policies of and the interest mechanism. In order to build a new development pattern of grain circulation, several suggestions such as strengthening government guidance, improving the resilience of grain supply chain, promoting the digital transformation of grain circulation and improving the interest mechanism of production and marketing areas were raised.

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