Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling.

Insoluble dietary fiber (IDF) in soybean meal, due to the insolubility, is one of the major impediments to upcycle the soybean meal for its value-added use. This study converted IDF to soluble dietary fiber (SDF) using ball milling and enzymatic hydrolysis of the IDF. The impact of ball milling and enzymatic hydrolysis on the physicochemical and functional properties of SDF was evaluated.

Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation.

Background: Yeast culture (YC) is a product fermented on a specific medium, which is a type of postbiotic of anaerobic solid-state fermentation. Although YC has positive effects on the animal growth and health, it contains a variety of beneficial metabolites as dark matter, which have not been quantified. In the present study, liquid chromatography-tandem mass spectrometry is employed to identify the unknown metabolites.

Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes.

Poor storage stability limits the application of liquid diabetes formula food for special medical purposes (L-D-FSMP) in maintaining blood sugar stability in diabetic patients. This work aims to improve the stability of L-D-FSMP by adjusting the ratio of xanthan gum (XG) and carrageenan (CG) in casein (CA)-XG-CG ternary complex. The centrifugal sedimentation rate results showed that the compound ratio of XG and CG had a greater impact on L-D-FSMP storage stability.

Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl.

The interaction mechanism between soybean protein isolate (SPI) and furan flavor compounds with different structures is studied using spectroscopy, molecular docking, and MD simulation methods. The order of binding ability between SPI and furan flavor compounds is 2-acetylfuran>furfural>5-methylfurfural. The structural differences (position and quantity of methyl groups) of three furan flavor compounds are key factors leading to the different adsorption abilities of SPI for furan flavor compounds.

Acidic enol electrooxidation-coupled hydrogen production with ampere-level current density.

Hydrogen production coupled with biomass upgrading is vital for future sustainable energy developments. However, most biomass electrooxidation reactions suffer from high working voltage and low current density, which substantially hinder large-scale industrial applications. Herein, we report an acidic hydrogen production system that combined anodic ascorbic acid electrooxidation with cathodic hydrogen evolution.

Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing.

Germination and extrusion are two processes that could affect beany flavors in pulse-based high-moisture meat analogs (HMMAs). This research studied the sensory profile of HMMAs made by protein-rich flours from germinated/ungerminated pea and lentil. Air-classified pulse protein-rich fractions were processed into HMMAs with twin screw extrusion cooking, optimized at 140 °C (zone 5 temperature) and 800 rpm screw speed.

Design and Synthesis of a π-Conjugated N-Heteroaromatic Material for Aqueous Zinc-Organic Batteries with Ultrahigh Rate and Extremely Long Life.

Electroactive organic materials with tailored functional groups are of great importance for aqueous Zn-organic batteries due to their green and renewable nature. Herein, a completely new N-heteroaromatic material, hexaazatrinaphthalene-phenazine (HATN-PNZ) is designed and synthesized, by an acid-catalyzed condensation reaction, and its use as an ultrahigh performance cathode for Zn-ion batteries demonstrated. Compared with phenazine monomer, it is revealed that the π-conjugated structure of N-heteroaromatics can effectively increase electron delocalization, thereby improving its electrical conductivity.

Barley Husk Degraded by MH1 Induced Premature Yeast Flocculation.

Premature yeast flocculation (PYF) is one of the pivotal problems affecting beer flavor and production. PYF is induced by certain non-starch polysaccharides produced by the degradation of malted barley husks upon the growth of contaminated microorganisms, such as In this research, the formation mechanism of PYF was uncovered by investigating the secretome of MH1 inoculated to the barley husk. The polysaccharide extract of degraded husk was ultrafiltrated into four fractions and characterized by the minimum PYF concentration, molecular mass distribution, monosaccharide composition, and potential.

Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application.

In this study, the influence of sunflower wax (SFX) concentration (1, 3, 5, 7, and 9 wt%) on the properties of oleogels prepared using expeller-pressed corn germ oil (EPC) or high oleic soybean oil (EPS) was comprehensively investigated. Overall, oleogels can be prepared from both EP oils at an SFX level ≥3 wt%. The strength of oleogels depends on SFX concentration.

Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals.

In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME-GC-MS/O.

Optimization and validation of in-situ derivatization and headspace solid-phase microextraction for gas chromatography-mass spectrometry analysis of 3-MCPD esters, 2-MCPD esters and glycidyl esters in edible oils via central composite design.

This study aimed to develop a headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the quantification of 3-monochloropropane-1,2-diol fatty acid esters (3-MCPDEs) and 2-monochloropropane-1,3-diol fatty acid esters (2-MCPDEs), and semi-quantification of glycidyl fatty acid esters (GEs) in edible oils. A central composite design was implemented to optimize the derivatization temperature and extraction time, which were 100 °C and 80 min, respectively. HS-SPME coupled with in-situ derivatization was more straightforward (three steps) and sensitive, with a limit of detection of 16% (3.

Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds.

This research aims to study antioxidative activities of polar solvent extractable phenolic compounds from yellow peas with different germination times against oil-in-water emulsion oxidation. After germination (0, 2, 4, and 6 days), soluble free and polar soluble bound phenolic compounds were extracted and their antioxidative activity was evaluated using stripped soybean oil (SSO)-in-water emulsions. Liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) and size-exclusion chromatography with multiangle-light-scattering and refractive-index detection (SEC-MALS-RI) were employed to analyze the phenolic composition and molar mass, respectively.

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea.

Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.

In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active components being recorded by GC-O exclusively. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that lentil and yellow pea flours had the similar aromatic attributes, while the decrease of beany flavor compounds along with the occurrence of unpleasant flavors was detected in chickpea flours upon germination.

Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process.

Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions tend to improve dramatically during germination. This article reviews recent research on the transformation of phenolic compounds during seed germination. In particular, it highlights the classification of crude phenolic compounds that can be divided into extractable and non-extractable phenolic compounds based on the biosynthesis process and extraction method.

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate.

Recently, there is a strong interest in incorporation of pea protein as a preferred alternative to animal protein into protein-fortified food. However, the utilization of pea protein as a food ingredient has been largely limited because of its poor functionality. The aim of this study was to understand if solid dispersion-based spray-drying processing could be applied to enhance the solubility and mitigate off-flavour in pea protein isolate (PPI).

Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by Germination.

Our recent study found that antioxidative activity of phenolic compounds extracted from germinated chickpea was boosted in both in vitro assays and oil-in-water emulsions [ Xu et al. Food Chem. 2018 , 250 , 140 ].

The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes.

The incorporation of bioactive proteins and peptides into food is associated with the loss of bioactivity due to deactivation in complex food matrices and in digestion systems. In this study, two different types of protein carriers, i.e.

Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions.

The purpose of this study was to investigate antioxidative activity of phenolic compounds extracted from germinated pulse seed including chickpeas, lentils and yellow peas. Phenolic compounds were extracted at different germination time and total phenolic content was examined by Folin Ciocalteu's reaction. Antioxidative activity of extracts was characterized by in vitro assay including 2, 2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH), oxygen radical absorbance capacity (ORAC), iron-binding assay, and in stripped soybean oil-in-water emulsions.

High temperature spin-glass-like transition in LaSrMnO nanofibers near the Curie point.

The glassy transition of superparamagnetic (SPM) (r < r) nanoparticle systems usually occurs at a very low temperature that greatly limits its application to high temperatures. In this work, we report a spin-glass-like (SGL) behavior near the Curie point (T), i.e.

Giant spontaneous exchange bias triggered by crossover of superspin glass in Sb-doped Ni50Mn38Ga12 Heusler alloys.

A spontaneous exchange bias (SEB) discovered by Wang et al. [Phys. Rev.

High Fidelity Tape Transfer Printing Based On Chemically Induced Adhesive Strength Modulation.

Transfer printing, a two-step process (i.e. picking up and printing) for heterogeneous integration, has been widely exploited for the fabrication of functional electronics system.

Simulating magnetic nanotubes using a chain of ellipsoid-rings model with a magnetization reversal process by fanning rotation.

Recently, magnetic nanotubes have attracted great attention owing to the advantages of tubular geometry. Of all the physical properties of magnetic nanotubes, the magnetic behavior plays a pivotal role in potential applications, particularly in biotechnology. Modeling magnetic nanotubes provides an effective way to determine the geometry dependent magnetic properties.