The effects of Tatary/common buckwheat bran protein enzymatic hydrolysates (TBBPEHs or CBBPEHs) on the physicochemical and structural properties of non-fermented wheat dough were investigated. The presence of TBBPEHs and CBBPEHs hydrolysates decreased the dough water absorption, storage modulus (G'), loss modulus (G"), hardness and chewiness, and increased the dough formation time. As the amount of substitution increased, the tightly bound water in the dough was gradually transformed into weakly bound water. The dough exhibited higher levels of G', G" and disulfide bonds at 4 % substitution level compared to other complex doughs, suggesting that medium concentrations of hydrolysates could contribute to the stability of the gluten network. SEM and CLSM observations indicated that low levels of TBBPEHs and CBBPEHs hydrolysates (2–4 %) contributed to a homogeneous and more continuous gluten network structure. In addition, TBBPEHs and CBBPEHs hydrolysates addition effectively compensated for the lack of essential amino acids in wheat dough.

Understanding the effect of carbon dioxide (CO₂) modified atmosphere packaging (MAP) on postharvest quality and its molecular mechanism in peanuts will be helpful for the application and optimization of CO₂-MAP. The appearance quality, lipid oxidation indices (acid value, carbonyl value, and malondialdehyde content), DPPH free radical scavenging rate, and the activity of superoxide dismutase (SOD) and lipoxygenase (LOX) of fresh edible peanuts packaged with CO₂ or air (CK, control group) were determined at 7 d intervals for 35 d. Transcriptome sequencing (RNA-seq) of peanuts was performed to identify differentially expressed genes (DEGs) and enriched functional pathways. CO₂-MAP could maintain the appearance quality of peanut pods and kernels. Compared with the control, CO₂-MAP maintained a lower acid value (14.3% lower), carbonyl value (10.7% lower), and malondialdehyde content (22.5% lower), suppressed LOX activity (23.4% lower), as well as retained higher DPPH radical scavenging activity (31.1% higher) and SOD activity (25.0% higher) at 35 d. Transcriptomics identified 3575 downregulated and 2166 upregulated DEGs between the CO₂-MAP and CK. These DEGs were significantly enriched in pathways related to energy metabolism, carbon metabolism, lipid metabolism, signal transduction, and antioxidant functions. Collectively, CO₂-MAP effectively delayed quality deterioration of peanuts by suppressing lipid oxidation, enhancing antioxidant capacity, reprogramming energy metabolism, and attenuating senescence-associated signaling pathways.