Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation

The taste presentation and receptor perception mechanism of the salty peptide of Stropharia rugosoannulata were predicted and verified using peptide omics and molecular interaction techniques.The combination of aspartic acid(D)and glutamic acid(E),or peptide fragments composed of arginine(R),constitute the characteristic taste structural basis of salty peptides of S.rugosoannulata.The taste intensity of the salty peptide positively correlates with its concentration within a specific concentration range(0.25–1.0 mg/mL).The receptor more easily recognizes the first amino acid residue at the N-terminal of salty peptides and the aspartic acid residue in the peptides.GLU513,ASP707,and VAL508 are the critical amino acid residues for the receptor to recognize salty peptides.TRPV1 is specifically the receptor for recognizing salty peptides.Hydrogen bonds and electrostatic interactions are the main driving forces for the interactions between salty peptides and TRPV1 receptors.KSWDDFFTR has the most potent binding capacity with the receptor and has tremendous potential for application in sodium salt substitution.This study confirmed the taste receptor that specifically recognizes salty peptides,analyzed the receptor-peptide binding interaction,and provided a new idea for understanding the taste receptor perception of salty peptides.

Cultivation of Innovation Ability of Students in the Discipline of Food Science and Engineering from the Perspective of Engineering Professional Certification

Cultivating the top-notch innovative talents is an essential task for connotative construction of higher education.As an applicationoriented discipline,the Discipline of Food Science and Engineering attaches great importance to the cultivation of innovation ability of college students.For a long time,however,the discipline education has problems of the inverted teaching subject position,weak coordination ability and single practice mode.The support for the cultivation of innovation ability is weak and ineffective.Therefore,in the context of professional certification of engineering education,it is necessary to make reform of traditional education mode and improve the carrier support and target acquisition taking the Outcomes-based Education(OBE)as guide,the innovation ability cultivation as objective,to provide effective guarantee for cultivation of the top-notch talents.These have become issues that should not be ignored in the development of the Discipline of Food Science and Engineering.

A Hierarchical Conical Array with Controlled Adhesion and Drop Bounce Ability for Reducing Residual Non-Newtonian Liquids

As a result of frequent food waste and environmental pollution,there has been an increasing demand for the development of packaging materials that intrinsically inhibit and reduce likelihood of non-Newtonian liquids adherence.In this work,inspired from ciliary structures on the leg of water strider,the hierarchical conical array was formed by magnetic field control and laser etching without any mask.Due to the tapered geometry of the cones and the multiscale surface roughness of the array,the droplets would bounce many times after impacting with the superhydrophobic surface(SHS)and roll off.By changing the spaces and apex angles of conical microcolumns the SHS has controlled adhesion,superior self-cleaning property and droplets bounce performance for a variety of non-Newtonian viscous liquids.After suffering from various types of damage including repeated tape tearing,finger touch and folding test,the SHS still maintained excellent superhydrophobic property,which may have potential application as all kinds of packaging interface materials.We demonstrate that the excellent droplets bounce behavior of the hierarchical array enables the efficient and robust prevention of food liquids adhesion.