Screening, identification, engineering, and characterization of Bacillus-derived α-amylase for effective tobacco starch degradation.

In this study, two high-performing α-amylase-producing strains, CK3-5 and A8-1 were successfully isolated and characterized, which were taxonomically confirmed as Bacillus velezensis through whole-genome sequencing and bioinformatics. Bioinformatic sequence analysis and molecular docking revealed the catalytic triad (Asp173-Glu208-Asp274) essential for α-amylase function. Through metabolic engineering, the recombinant strain BAX-5/PT17amy(A8-1)SP was developed, which exhibited the highest α-amylase activity of 1440 U/mL upon fermentation optimization, marking a 9.

Isolation of starch and protein degrading strain FYZ1-3 from tobacco waste and genomic analysis of its tolerance to nicotine and inhibition of fungal growth.

Aerobic fermentation is an effective technique for the large-scale processing of tobacco waste. However, the specificity of the structure and composition of tobacco-derived organic matter and the toxic alkaloids in the material make it currently difficult to directly use microbial agents. In this study, a functional strain FYZ1-3 was isolated and screened from thermophilic phase samples of tobacco waste composting.

Combination of enzymatically hydrolyzed potato powder with skimmed milk powder on the quality improvements of yogurt during refrigeration storage.

Unlabelled: This study aimed to prepare a stirred type of fat-free yogurt from enzymatically hydrolyzed potato powder (EHPP) and skimmed milk powder (SMP) without changing its quality and consumer acceptance. The yogurt formulations prepared contained different amount of EHPP 0, 10, 25 and 50% and were stored for 28 days at 4 °C and observed that with increasing substitution ratio, acid production was increased while the viability of lactic acid bacteria was decreased after 28 days of storage at 4 °C. The antioxidant activities (2-Diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) of the yogurt were increased with increasing EHPP over the storage period.

Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against HO-Induced Oxidative Stress in Human Chondrocytes.

Natural antioxidants derived from agricultural by-products have great promise and ecological advantages in the treatment of oxidative stress-related diseases. The eggshell membrane (ESM) from hatched eggs, i.e.

Identification and molecular mechanisms of novel antioxidant peptides from two sources of eggshell membrane hydrolysates showing cytoprotection against oxidative stress: A combined in silico and in vitro study.

Eggshell membranes (ESM) from fresh and hatched chicken eggs are important agricultural byproducts. In this study, we investigated the antioxidant and cytoprotective activity of hydrolysates from fresh and hatched ESM, identified the antioxidant peptides and explored their potential molecular mechanism using a combined in silico and in vitro approach. The results showed that the hydrolysates fractions (MW < 3 kDa) of both ESM exhibited excellent antioxidant effects and could protect HO-induced RAW264.

Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder.

Unlabelled: This study highlights the optimization of a suitable amount of enzymatically hydrolyzed potato powder (EHPP) with whole milk powder (WMP) to produce a quality yogurt. The yogurt was prepared with different levels of EHPP (0, 10, 15, 20, 25, 35 and 50% w/w) with WMP and evaluated after 24 h at 4 °C. The resulted product was analyzed on the basis of physicochemical, sensory, texture, antioxidant activity and microbiological analysis.

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Myofibrillar Protein under Repeated Freezing-Thawing Cycles.

This study aims to investigate the influence of the mixture (CGO/EWP) of carrageenan oligosaccharide (CGO) and egg white protein (EWP) (CGO/EWP, CGO: EWP = 1:1, m/m) on the functional, structural, and gelling properties of myofibrillar protein (MP) during repeated freezing-thawing cycles by treating MP samples separately with EWP, CGO, or CGO/EWP based on the wet weight (1%, m/m), using samples without any cryoprotectant as the blank group. After the second repeated freezing-thawing cycle, the sulfhydryl group content was found to be significantly ( < 0.05) higher in the CGO/EWP (30.

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Myofibrillar Protein during Multiple Freeze-Thaw Cycles.

This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of myofibrillar proteins (MP) during multiple freeze-thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, /) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant ( < 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP.

Functional nanoparticle reinforced starch-based adhesive emulsion: Toward robust stability and high bonding performance.

Sustainable bio-based adhesive is a promising substitute for petroleum-based adhesives to alleviate serious environmental and health problems. In this work, a nanoengineered starch-based adhesive was fabricated by grafting vinyl acetate (VAc) onto starch molecule and subsequently incorporating the functional nanoparticle [TiO-coupling-poly(butyl acrylate, BA), TKB] to overcome the drawbacks present in conventional nanocomposite adhesive. Results showed that the presence of BA altered the surface property of TKB, leading to improved dispersion.

Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan.

In our previous work, dynamic high-pressure microfluidization (DHPM) treatment was shown to promote the interaction between chitosan (CS) and potato protein isolate (PPI), but the modification mechanism of DHPM treatment (6 k-12 k psi) on PPI and its complex with CS remains to be elucidated. Here, moderate DHPM treatment (≤9k psi) was found to decrease the particle size, increase the surface charge, and improve the solubility of PPI and its emulsifying and foaming properties. The PPI functional properties were further improved by CS addition followed by DHPM treatment.

Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus.

Protein oxidation is a critical process in the deterioration and spoilage of fish and related commodities during processing and storage. In this study, the hydroxyl radical generation system (HRGS) was used to simulate the effect of oxidation on the functional, conformational and gelling properties of topmouth culter (Culter alburnus) myofibrillar proteins (MP). Additionally, the effects of oxidation on the gel-forming abilities of MP were also systematically analyzed from the perspective of intermolecular interaction forces.

Investigating the structure and self-assembly behavior of starch-g-VAc in starch-based adhesive by combining NMR analysis and multi-scale simulation.

This work investigated the structure and self-assembly behavior of grafted starch (GS) prepared by grafting vinyl acetate (VAc) on the starch molecule. Our preliminary structure characterization, NMR, and quantum mechanical simulation demonstrated the C2 of the glucose unit as the main grafting site. The grafting frequency and chain length (starch, VAc) were calculated based on the result of gel permeation chromatography.

An approach for compatibilization of the starch with poly(lactic acid) and ethylene-vinyl acetate-glycidyl-methacrylate.

In this study, we evaluated the possibility of dimethyldidodecylammonium bromide (DDAB)-modified graphene oxide quantum dots (DDAB-GOQDs) as a new compatibilizer to improve the compatibility of hydrophilic starch with hydrophobic polylactic acid (PLA) and ethylene-vinyl acetate-glycidylmethacrylate (EVA-GMA). The successful synthesis of DDAB-GOQDs was verified by Fourier transform infrared spectroscopy (FTIR), Transmission electron microscopy (TEM) and Zeta-Plus assay. The differential scanning calorimetry (DSC), polarized light optical microscopy (POM) and iso-thermal crystallization kinetics analysis showed that 0.

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage.

The purpose of this research was to investigate the cryoprotective role of EWP-XO in the prevention of oxidative and structural changes in the myofibrillar proteins (MPs). Different concentrations of egg white protein and xylooligosaccharide (EWP-XO) mixture (0, 2, 4 and 6%) were added to the MPs of Culter alburnus fish during frozen storage (-18 °C) of 60 days. During the study, it was observed that EWP-XO significantly (P < .

Effects of granule size on physicochemical and digestive properties of potato powder.

Background: Potato powder, a rich source of high-quality protein and starch, plays an important role in the production of functional foods. In this study, ball-mill processed potato powders with different particle sizes (278, 208, 129, and 62 μm) were analyzed in terms of physicochemical, pasting, rheological, and digestive properties.

Results: Scanning electron microscopy and laser diffraction analysis of the samples revealed mono-model particle-size distributions.

The formation mechanism and thermodynamic properties of potato protein isolate-chitosan complex under dynamic high-pressure microfluidization (DHPM) treatment.

The objective of the study was to explore the formation mechanism and thermodynamic properties of chitosan (CS)-potato protein isolate (PPI) complex under DHPM treatment. The transmission electron microscopic (TEM) results showed the formation of a complex between CS and PPI. Meanwhile, particle size and zeta-potential were shown to increase with increasing CS concentration, further confirming the formation of the complex.

The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat.

The present study was aimed at investigating the effect of ionic and non-ionic emulsifiers at 3 different levels of 0.15, 0.30 and 0.

Sodium dodecyl sulfate improves the properties of bio-based wood adhesive derived from micronized starch: Microstructure and rheological behaviors.

Enhancing the performance of starch-based wood adhesive is vitally important for its practical applications. Accordingly, we designed the use of micronized starch (MS) to prepare micronized starch-based wood adhesive (MSWA) by incorporating 0, 2, 4 and 6% (w/w, dry basis starch) sodium dodecyl sulfate (SDS). The results showed that 2% SDS exhibited remarkable improvement in shear strength and viscosity of MSWA.

A combination of coarse-grain molecular dynamics to investigate the effects of sodium dodecyl sulfate on grafted reaction of starch-based adhesive.

Graft copolymerization is a challenging step in preparation of starch-based adhesive due to the complexity and instantaneity. A combination of both experimental and simulation methodology has been employed to investigate the process at microscopic level. Through a series of characterizations of adhesives and copolymers with different SDS (sodium dodecyl sulfate) contents, 2% (w/w, 2g SDS/100 g starch) SDS demonstrated outstanding balance between the starch grafted percentage and interfacial properties.

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks.

Background: Red fish meat (a by-product of fillet processing from grass carp) is a rich source of good-quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100-300 g kg ) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed.

Crystallization, thermal stability, barrier property, and aging resistance application of multi-functionalized graphene oxide/poly(lactide)/starch nanocomposites.

Poly(lactide)-starch matrix, blended with multi-functionalized graphene oxide, was synthesized by solution casting in this study. To improve its interface compatibility, the graphene oxide (GO) was grafted with maleic anhydride and subsequently modified by dodecyl amine. The chemical structure and morphology of functionalized GO (f-GO) were determined by Fourier transform infrared (FTIR) spectroscopy, X-ray photoelectron spectroscopy (XPS), and transmission electron microscopy (TEM).

Effects of nano-TiO on bonding performance, structure stability and film-forming properties of starch-g-VAc based wood adhesive.

The nano-TiO was utilized to improve the bonding performance, structure stability and film-forming properties of renewable starch-based wood adhesive. The results showed that 4% nano-TiO (nano-TiO:starch, w;w) resulted in 6.5 MPa of shear strength and 6437 Pa.

Synthesis and characterization of starch-g-poly(vinyl acetate-co-butyl acrylate) bio-based adhesive for wood application.

Enhancing the performance of wood adhesive is important for its industrial applications. Accordingly, we designed and demonstrated the use of two co-monomers vinyl acetate (VAc) and butyl acrylate (BA) for promoting the graft copolymerization while improving the bonding performance of wood adhesive. The results showed that the addition of co-monomers in the ratio of VAc/BA 6:4 (v/v, volume basis of VAc) could improve the shear strength to 6.

The functionality of prebiotics as immunostimulant: Evidences from trials on terrestrial and aquatic animals.

The gut immune system is, the main option for maintaining host's health, affected by numerous factors comprising dietary constituents and commensal bacteria. These dietary components that affect the intestinal immunity and considered as an alternative of antibiotics are called immunosaccharides. Fructooligosaccharide (FOS), Galactooligosaccharide (GOS), inulin, dietary carbohydrates, and xylooligosaccharide (XOS) are among the most studied prebiotics in human as well as in aquaculture.

Effects of sucrose fatty acid esters on the stability and bonding performance of high amylose starch-based wood adhesive.

A facile approach was developed to dramatically boost the performance of high amylose starch-based wood adhesive (HASWA) by addition of sucrose fatty acid esters (SEs). The results showed that the addition of 6% (w/w, dry starch basis) SEs significantly improved the bonding strength in both dry and wet states as well as the mobility and storage stability of the adhesive. The formation of amylose-SEs complexes were proved by blue value or differential scanning calorimetry (DSC) analysis.