Effect of non-starch components in liangpi slurry on thermal and rheological properties of concentrated wheat starch gels.

Liangpi, a traditional Chinese cold skin noodle, primarily consists of wheat starch in a concentrated gel system. However, high-quality liangpi cannot be solely produced with pure wheat starch. The effects of endogenous non-starch components in liangpi slurry (LPS) on wheat starch properties were investigated by mixing LPS with wheat starch slurry (WSS) in various LPS/WSS ratios.

Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement.

The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme activity and improve the quality of FSN. Results showed that HCHT could maximize the color preservation of fresh spinach noodle quality while effectively inactivating polyphenol oxidase and the yeasts, and mold count in FSN during storage was almost undetectable after mild conditions (80 °C).

Efficacy of cecal retroflexion observed on adenoma missing of ascending colon during colonoscopy: A prospective, randomized, pilot trial.

Background: Although colonoscopic retroflexion has been proved effective in reducing missed adenomas, there is still a lack of comprehensive and in-depth research focused on the ascending colon. We aimed to conduct a randomized controlled trial and tandem colonoscopy to investigate whether cecal retroflexion observed during colonoscopy can reduce missed adenomas in the ascending colon.

Methods: Men and women required to be between 45 and 80 years of age were screened for enrollment in the trial.

Re-recognition of -related polyposis: beyond juvenile polyposis and hereditary mixed polyposis syndrome.

Background: Bone morphogenetic protein receptor type 1A () is responsible for two individual Mendelian diseases: juvenile polyposis syndrome and hereditary mixed polyposis syndrome 2, which have overlapping phenotypes. This study aimed to elucidate whether these two syndromes are just two subtypes of a single syndrome rather than two isolated syndromes.

Methods: We sequenced the gene in 186 patients with polyposis and colorectal cancer, and evaluated the clinicopathological features and phenotypes of the probands and their available relatives with mutations.

Succeeded high-temperature acid hydrolysis of granular maize starch by introducing heat-moisture pre-treatment.

Acid hydrolysis is a crucial method for modifying granular starch, but it is often conducted at low temperatures (below 55 °C) for an extended period of time to prevent crystallinity loss. The high-temperature acid hydrolysis (HTAH) behavior of heat-moisture treated (HMT) starch at 69 °C was investigated for the first time. The crystalline structure of starch was enhanced by HMT, confirmed by its rheological, thermal, and infrared Fourier transform spectroscopy results.

Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes.

In the present work, the Pickering emulsions with enhanced oxidation stability were fabricated using gliadin (G)/arabinoxylan nanoparticles (GANPs). The influence of different G/AX ratios on the properties of GANPs and corresponding physicochemical characteristics of Pickering emulsions were investigated. Results indicated that the droplet size and ζ-potential of Pickering emulsions declined with the decrease of G/AX ratios.

Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough.

The impact of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough with chemical leavening agent was investigated. The specific volume of Youtiao made from frozen dough decreased by 66% after 4 freeze-thaw cycles. Meanwhile, the hardness and puncture force showed increasing trends, and the fibrous structure became unclear.

Metabolomics analysis of freeze-thaw tolerance enhancement mechanism of ε-poly-l-lysine on industrial yeast.

Antimicrobial polycationic peptide ε-poly-l-lysine (ε-PL) enhanced the freeze-thaw tolerance of industrial yeast; the enhancement mechanism of ε-PL on yeast was studied. Results showed that a ε-PL coating was observed in ε-PL-treated yeast. After 4 times of freeze-thaw, the cell viability, glycerol content, and CO production of 0.

Influence of the Addition of Extruded Endogenous Buckwheat Starch on Processing and Quality of Gluten-Free Noodles.

Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with buckwheat flour in different proportions (10-40%) to prepare the blended flour and noodles.

Changes of lipids in noodle dough and dried noodles during industrial processing.

This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of lipids during the preparation of dried noodles. The contents of total free fatty acids, polyunsaturated fatty acids, and free lipids were reduced, while peroxide values increased during the hydration and sheeting processes, showing the instability of lipids.

The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles.

The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how to improve the processing quality of gluten-free Tartary buckwheat noodles (GF-TBNs) by introducing extruded starch into Tartary buckwheat flour (TBF) and the underlying mechanism was also elucidated. Extruded Tartary buckwheat starch (ETBS) was obtained under different extrusion conditions.

Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast.

ε-poly-L-lysine treated yeast (PTY) helps to enhance the freeze-thaw tolerance of frozen dough. This study explored the effect of PTY on the aggregation and the gas-retention of frozen dough after steaming for 2, 5, 10, and 20 min. Gas-cell images showed that PTY reduced the loss of gas-retention ability caused by 4 times of freeze-thaw.

Effect of NaHCO and freeze-thaw cycles on frozen dough: From water state, gluten polymerization and microstructure.

This study investigated the influence of NaHCO on the water state, gluten polymerization, microstructure and quality of frozen steamed bread dough during freeze-thaw cycles. Results showed that the steamed bread made from alkaline (0.4% NaHCO) frozen dough possessed a larger specific volume and smaller hardness after 4 freeze-thaw cycles, than the non-alkaline dough group.

Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles.

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5-32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14-15 days under refrigeration temperature (10 °C).

Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles.

The impacts of protein type, content and polymerization on in vitro starch digestibility of cooked sorghum noodles were investigated. Results showed that addition of exogenous proteins decreased the starch hydrolysis rate. The noodles added wheat protein (WP) exhibited the highest amount of resistant starch, followed by whey protein isolate (WPI) and egg white protein (EWP).

Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough.

The effects of ε-poly-l-lysine (ε-PL) treated yeast on gluten polymerization of frozen dough and quality of steamed bread after freeze-thaw cycles were investigated. Compared with steamed bread made from frozen dough containing ε-PL and untreated yeast (PUTY) or only untreated yeast, steamed bread made from frozen dough containing ε-PL treated yeast (PTY) had a larger specific volume, lower hardness and more porous. A dynamic rheological and scanning electron microscopic analysis demonstrated that using PTY instead of yeast could reduce dough elasticity and damage protein network after freeze-thaw cycles.

Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour.

In this study, the effects of tempering with steam on the water distribution of wheat grains and the microbial load in wheat flour were investigated, as well as the physicochemical properties of wheat flour. Results showed that when steam treatment time was 320 s, the total plate count (TPC), yeast and mold count (YMC), and mesophilic aerobic spores (MAS) in flour decreased by 1.74, 1.

Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles.

In this paper, sorghum grains were pretreated by roasting (RT), microwave (MW), stir-frying (SF) and heat-moisture treatment (HMT). The effects of pretreated sorghum grains on in vitro starch digestibility of sorghum dried noodles made from sorghum and wheat flour were investigated. The results showed that HMT treated noodles contained the highest amount of resistant starch (RS) and the lowest amount of rapidly digestible starch (RDS).

Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles.

Chinese traditional hand-stretched dried noodle is very popular in China for its unique taste and flavor quality, and NaCl plays a vital role in its processing. The effects of NaCl (1%-6%, w/w) on rheological and gluten properties of dough of Chinese traditional hand-stretched dried noodle were studied. The addition of NaCl (1%-4% w/w) enhanced storage modulus, loss modulus and extensibility of dough, while these rheological parameters started to decreased when NaCl amount reached 5% (w/w).

A long-term follow-up study on the prognosis of endoscopic submucosal dissection for colorectal laterally spreading tumors.

Background And Aims: Colorectal laterally spreading tumors (LSTs) are divided into homogeneous (LST-G-H), nodular mixed (LST-G-M), flat elevated (LST-NG-F), and pseudodepressed (LST-NG-PD) subtypes. We hypothesized that based on the rates of advanced histology, the recurrence rates of the LST-NG-PD and LST-G-M groups may be higher than those of the other subgroups.

Methods: Endoscopic submucosal dissection (ESD) was performed in 156 patients with a total of 177 LSTs.

Risk factors associated with sphincter-preserving resection in patients with low rectal cancer.

Abdominoperineal resection (APR) and sphincter-preserving resection (SPR) are the two primary surgical options for rectal cancer. Retrospectively we collected rectal cancer patients for SPR and APR observation between 2005 and 2007. The patient-related, tumor-related, and surgery-related variables of the SPR and APR groups were analyzed by using logistic regression techniques.

Incidence and mortality of anastomotic dehiscence requiring reoperation after rectal carcinoma resection.

Anastomotic dehiscence (AD) requiring reoperation is the most severe complication following anterior rectal resection. We performed a systematic review on studies that describe AD requiring reoperation and its subsequent mortality after anterior resection for rectal carcinoma. A systematic search was performed on published literature.

Expression of ZNF148 in different developing stages of colorectal cancer and its prognostic value: a large Chinese study based on tissue microarray.

Background: It has been speculated that zinc finger protein 148 (ZNF148) is a tumor suppressor. However, to the authors' knowledge, little is known about the clinical significance of ZNF148 expression in patients with colorectal cancer (CRC). The objective of the current study was to clarify the association between ZNF148 expression and the postoperative prognosis of patients with CRC.