Effect of rutin on the structural and functional properties of ovalbumin.

Phenolic substances affect protein functionality. This study aimed to examine how rutin influences the gel properties, antioxidant activity, and structure of ovalbumin (OVA). Increasing rutin concentration enhanced the gel hardness of OVA but reduced soluble protein content with no significant effect on water retention.

Non-surgical therapy for intermittent exotropia: a systematic review and network analysis.

Objective: This study aimed to conduct a network meta-analysis to evaluate the efficacy of various non-surgical treatments for intermittent exotropia(IXT).

Methods: A comprehensive search of the PubMed, EMbase, and Cochrane Library databases was performed to identify relevant randomized controlled trials (RCTs) up to June 2024. Following independent screening, data extraction, and bias assessment by two researchers, network meta-analysis was conducted using R 4.

Construction of one-dimensional ZnCdS(EDA)/Ni@NiO for photocatalytic hydrogen evolution.

The development of photocatalysts plays a pivotal role in facilitating the production of green hydrogen energy through water splitting. In this study, one-dimensional (1D) organic-inorganic ZnCdS(EDA)/Ni@NiO (EDA: ethylenediamine) nanorods were prepared by combining organic molecules of EDA into ZnCdS. The EDA molecule possesses two amino functional groups with strong electron-donating capacity, thereby facilitating electron transfer to ZnCdS(EDA)/Ni@NiO and enabling efficient hydrogen evolution through photocatalytic water splitting.

Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage.

In this study, double cross-linked egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was constructed and used as butter substitute. The water binding capacity, rheology properties and microstructure of EYGs/SA emulsion gel showed that the network structure tended to be complete when the concentration of SA reached 1% (m/v). SA stabilized the EYGs/SA droplets and enhanced the spatial network structure of emulsion gel.

Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state.

The knowledge of fundamental rheological concepts is essential to understand the gelling process of egg white proteins (EWP), which can be used to further manipulate the gel performance with desired sensorial attributes. In this study, the rheological and gel properties of EWP as influenced by heating in the dry state were investigated. The structural changes in dry heated EWP (DEWP) were also characterized in terms of morphology, protein stability, and protein microenvironment.

Effect of Mortise and Tenon Structure on the Properties of Wood Flour Polyvinyl Chloride-Laminated Veneer Lumber Co-Extruded Composites.

Core-shell composites with strong weather resistance, mechanical strength and creep resistance can be prepared using co-extrusion technology. Considering the weak bonding strength between core-shell interfaces, this study started from the concept of a mortise and tenon combination; three types of conical, rectangular and trapezoidal mortise and tenon joints were prepared, and their bending properties, long-term creep properties, interfacial bonding properties, and dimensional stability properties were tested. Results showed that the mortise and tenon structure could form a mechanical interlock between the outer-shell-layer polyvinyl chloride (PVC) wood-plastic composite (WPVC) and the inner-core-layer laminated veneer lumber (LVL), which could effectively improve the interface bonding property between the two layers.

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg.

Liquid whole egg (LWE) products have many advantages such as convenient transportation, easy production and are safe. However, LWE has a short shelf life and high thermal sensitivity, so suitable heating treatment is the key to the production of LWE products. The aim of this study is to investigate the effects of heating treatments conditions (at 55-67 °C for 0-10 min) on the emulsification, foaming activity and rheological properties of LWE.

Structural and electronic properties of H, CO, CH, NO, and NH adsorbed onto AlSi nanocages using density functional theory.

In this study, the adsorption of gases (CH, CO, H, NH, and NO) onto AlSi nanocages was theoretically investigated using density functional theory. For each type of gas molecule, two different adsorption sites above the Al and Si atoms on the cluster surface were explored. We performed geometry optimization on both the pure nanocage and nanocages after gas adsorption and calculated their adsorption energies and electronic properties.

Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment.

In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4-10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid chromatography (HPLC) analysis, the percentages of ovalbumin, lysozyme and ovotransferrin rose with an increase in the NaCl or sucrose concentration; however, the percentages of ovomucin and ovomucoid decreased. Furthermore, the foaming properties, gel properties, particle size, α-helixes, β-sheets, sulfhydryl groups and disulfide bond content also increased, whereas the content of β-turns and random coils decreased.

High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion.

In this study, ovalbumins (OVAs) were glycosylated with fructo-oligosaccharide (FO) at different temperatures (80 °C, 100 °C, 120 °C, and 140 °C) and durations (1 h and 2 h) via wet-heating. The glycosylated OVAs (GOVAs) were characterized by the degree of glycosylation (DG), particle size, zeta potentials, and structural changes. GOVAs-stabilized high-internal-phase emulsions (HIPEs) were then prepared to compare their macro- and microstructure and freeze-thaw stability.

Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein.

A comprehensive investigation was conducted regarding the molecular forces involved in the formation of dry heated egg white protein (DEWP) gels. From the preparation of DEWP powders to the formation of DEWP gels, multiple interactions are involved: the aggregation of DEWP powders in the dry state, the aggregation of DEWP solutions in the water state, and the subsequent gelling process of DEWP gels. The methods included analyses of zeta-potentials, surface hydrophobicity, reducing and nonreducing SDS-PAGE, sulfhydryl (SH) group content, molecular forces, particle size, and critical gel concentration.

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion.

In this study, the effects of vinegar treatment on the antioxidant and structural properties of whole egg proteins were investigated. The results showed that the degrees of hydrolysis (DH) of vinegar-treated egg liquid (VE) and digested VE (DVE) increased after vinegar addition. A similar trend was also found for the antioxidant activity of DVE but not for that of VE.

Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.

The glycosylation of egg white proteins (EWP) with maltodextrin (MD) was investigated by monitoring their gel properties and protein structure. The improved gel properties of glycosylated EWP (GEWP) were confirmed by the increase in gel hardness, gel water holding capacity (WHC), rheological parameters, and finer gel microstructures. The protein structures were characterized by monitoring changes in the content of sulfhydryl (SH) group, circular dichroism (CD) and X-ray diffraction (XRD) spectra, and differential scanning calorimetry (DSC).

Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein.

This study investigated the effect of dry heat on the aggregation characteristics of egg white protein (EWP) solutions. Turbidity and size-exclusion chromatography (SEC) results showed that dry heat hindered the subsequent bulk aggregation of dry heated EWP (DEWP) in aqueous solutions. A similar trend was also found in the particle size distribution of DEWP aggregates, where longer dry heating times resulted in smaller size distributions.

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration.

Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and -18 °C for 6 weeks (relative humidity (RH), 40-50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC).

Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin.

Dried egg white powders are used in many segments of the food industry in place of traditional liquid egg materials. Dry heating during the processing of these products plays an essential role in obtaining their excellent functionalities, which are associated with protein aggregation. The objective of this study was to understand the aggregation behaviour of ovalbumin (OVA), the major component of egg-white proteins, during dry heating at 75 °C for 21 days.

Histone deacetylase inhibitor trichostatin A enhances the antitumor effect of the oncolytic adenovirus H101 on esophageal squamous cell carcinoma and .

Replication-selective oncolytic virotherapy provides a novel modality to treat cancer by inducing cell death in tumor cells but not in normal cells. However, the utilization of oncolytic viruses as a stand-alone treatment is problematic due to their poor transduction efficiency . H101 was the first oncolytic adenovirus (Ads) to be approved by the Chinese FDA, and exhibits modest antitumor effects when applied as a single agent.