Enrichment of Flavonoids in Short-Germinated Black Soybeans ( L.) Induced by Slight Acid Treatment.

Exogenous abiotic stimulant treatments are a straightforward and effective method for enhancing secondary metabolites in plants. In this study, the response surface optimization method was used to optimize the conditions for enriching flavonoids in short-germinated black soybeans under a slight acid treatment, and the mechanism of flavonoid accumulation during black soybean germination was explored. The results show that the use of a 126.

Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions.

To develop teff-based food products with acceptable quality, the composition, structure, and properties of teff protein fractions should be better understood. In this study, teff proteins were extracted, and their protein composition, structure, and properties were calculated, analyzed, and compared with those of wheat gliadin and glutenin. Results showed that teff flour contained 9.

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat.

Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a highland barely-wheat composite flour used in the coating batter. The characteristics of the highland barley-wheat composite flour and its effect on the properties of coating batter and deep-fried meat were analyzed.

Effect of egg white protein on the protein structure of highland barley noodles during processing.

The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles.

Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.

In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its batter were studied. The results showed that optimal PGRF was obtained when 50% total water was mixed with 1.

Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation.

To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3, and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and cofermented samples, the viable counts, pH value, and acidity were ranged from 8.

Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property.

Quinoa starch was developed as a new kind of Pickering emulsifier by enzymatic modification. The morphological structure, crystalline structure, lamellar structure, fractal structure, particle size distribution, contact angle, emulsion index (EI), and emulsion micromorphology were studied to explore the relationship between structure characteristics, hydrophilic property, and emulsifying properties of enzymatically modified (EM) quinoa starches. With the increasing enzymatic hydrolysis time in the test range of 0-9 h, particle size of EM quinoa starch decreased, and the broken starch and contact angle of EM quinoa starch increased; the EI value of emulsions with EM quinoa starch increased, and the oil droplet size of emulsions with EM quinoa starch decreased.

Effect of different ionic liquids acting as plasticizers on the multi-scale structures and physical properties of hydroxypropyl methylcellulose/monosodium phosphate photophobic film.

Different ionic liquid (IL)s were added to hydroxypropyl methylcellulose /monosodium phosphate (HPMC/MSP) photophobic film to improve its ductility, and their effects on its multi-scale structures and physical properties were studied. After adding these ILs, smoothness of the fractal structure, tensile strength, modulus of the film did not change obviously, while the crystallinity, the number of holes, and elongation increased, the hole size and T decreased. Compared to films with other ILs, the film with 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIM]BF) showed the largest elongation and crystallinity, the smallest hole size, the least holes, and highest whiteness.

A weak post-acidification UV mutant with improved textural properties.

To derive a mutant of SH2-1 with the capacity of weak postacidification and high texturing, first, taking frs4-1 and grx02 as the controls, H-ATPase activity was demonstrated to be highly related to the postacidification of SH2-1. Then, by detecting H-ATPase activity, the weak postacidify mutant of SH2-1 (renamed as sh2-5-66) was selected from 80 UV mutants. The pH and acidity of the milk fermented with sh2-5-66 were separately 0.

Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose.

This work focuses on the effect of curdlan (CL) on dynamic viscoelastic property, thermal reversible property, viscosity, and the fluid types of hydroxypropyl methylcellulose (HPMC) at different temperatures. Compared to the blends at 25 °C, the blends had a smaller linear viscoelastic region (LVR), a higher gel strength, and larger storage modulus (G') and loss modulus (G") values at 82 °C. G', G", gel strength, and viscosity increased with the increase of CL.

Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles.

In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw.

Microstructures, physical and sustained antioxidant properties of hydroxypropyl methylcellulose based microporous photophobic films.

Hydroxypropyl methylcellulose (HPMC)/sodium citrate (SC)/lipid tea polyphenol (LTP) photophobic films with different pore sizes from micron scale to nanometer scale were prepared by regulating the SC content (1-7%). The microstructures, physical and sustained antioxidant properties of these films were studied by using wide angel X-ray diffraction, small angle X-ray scattering (SAXS), scanning electron microscope, whiteness meter, ultraviolet spectrophotometer, texture analyzer and peroxide value test. Composite films with higher SC content showed larger pore size and whiteness.

Inhibition of respiratory syncytial virus replication and suppression of RSV-induced airway inflammation in neonatal rats by colchicine.

The present study investigated the role of colchicine in the treatment of RSV infection. Treatment of BEAS-2B cells following RSV infection with colchicine caused a significant decrease in the number of viral plaques. In RSV-infected BEAS-2B cells' treatment with colchicine leads to a significant up-regulation of both IFN-1 and RIG-I genes.

Clinicopathological and prognostic value of PD-L1 in urothelial carcinoma: a meta-analysis.

Our objective was to conduct a meta-analysis to investigate the clinicopathological features and prognostic value of programmed cell death ligand 1 (PD-L1) expression in patients with urothelial carcinoma (UC). Twenty-seven studies with 4,032 patients were included in the meta-analysis. Pooled ORs and 95% CIs were used to examine the associations between clinical factors and PD-L1 expression.

Multi-scale structures of cassava and potato starch fractions varying in granule size.

Large-, medium-, and small-sized granules were separated from cassava and potato starches. Fourier transform infrared spectroscopy, wide angle X-ray diffraction, small angle X-ray scattering, nuclear magnetic resonance and scanning electron microscope were used to investigate the supramolecular structures of cassava and potato starch fractions. The crystallinity of small-sized potato starch (SPS) was lower than that of its counterparts, while crystallinities of all cassava fractions were similar.

Value of evaluating procalcitonin kinetics in diagnosis of infections in patients undergoing laparoscopic radical cystectomy.

Postsurgery infection is a common complication after laparoscopic radical cystectomy (LRC) followed by urinary diversion. White blood cell (WBC) values and C-reactive protein (CRP) are routinely used as markers for infection, but lack of specificity and their elevation is often delayed in clinically significant events. In this study, we aimed to investigate the value of procalcitonin (PCT) kinetics in assisting early diagnosis of infection in patients undergoing LRC.

The effect of oat β-glucan on in vitro glucose diffusion and glucose transport in rat small intestine.

Background: Many previous studies have reported the role of oat β-glucan (OBG) in the reduction of postprandial glucose, and hypothesised that OBG may form a protective layer along the intestinal wall, acting as a viscous barrier to decrease glucose transportation. This study examined whether the molecular weight (MW) and concentration of OBG affected the diffusion of glucose in vitro. The effect of OBG on glucose transportation in vitro and sodium-potassium adenosine triphosphatase (Na(+)/K(+)-ATPase) activity in the everted small intestines of normal rats was also examined.

Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.).

Antifreeze proteins from cold-acclimated malting barley were extracted by infiltration-centrifugation. The infiltration time was optimised, and its extraction effect was evaluated. The effect of cold acclimation on the accumulation of barley antifreeze proteins (BaAFPs) was assessed by comparing the thermal hysteresis activities (THA) of proteins extracted from both cold acclimated and non-cold acclimated barley grain.