Effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency treatment with added CaCl.

This study investigated the effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency (RF) treatment with added salts. The results showed that starch-protein interactions could significantly reduce the digestibility of waxy rice starch (WRS) under synergetic Ca-RF treatment. With the increase of Ca content (0-2 %), the resistant starch content of WRS-WPI, WRS-SPI and WRS-PPI increased from 35.

Reduction of intestinal fat digestion and absorption by β-glucan secreted by interference in triglyceride hydrolysis.

In this study, the ability of β-glucan extracted from to reduce digestion and absorption of ingested fat was systematically investigated and experiments. Specifically, in gastrointestinal simulations, when β-glucan was added to a high-fat food model, the concentration of free fatty acids (FFAs) were remarkably decreased. An intestinal epithelial cell model demonstrated that addition of β-glucan can significantly reduce the translocation of triglycerides (TGs) and FFAs.

Structural characterization of a water-soluble and antimicrobial β-glucan secreted by Rhizobium pusense.

In this study, a bacterium with the ability to extracellularly produce a water-soluble polysaccharide (with high molecular mass of 743 kDa) was obtained from saline soils. This strain named as ZB01 was identified as Rhizobium punsense by 16S rRNA sequence analysis. The monomer composition and structure of extracellular polysaccharides were investigated by high-performance anion-exchange chromatography-pulsed amperometric detector, Fourier-transform infrared, methylation and nuclear magnetic resonance spectroscopy analysis.

Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment.

Radio frequency (RF) energy has been successfully applied to rice drying, sterilization, and controlling pests. However, the effects of RF treatment on the microstructure, physicochemical properties, and digestibility of rice have rarely been studied. This study investigated the alteration of a multiscale structure, pasting, rheology, and digestibility of rice grains after the RF treatment.

The Application Effect of Traditional Chinese Medicine Nursing on General Anesthesia Combined with Epidural Anesthesia and Electric Resection for the Treatment of Bladder Cancer and Its Influence on Tumor Markers.

Objective: To explore the effects of traditional Chinese medicine nursing on general anesthesia combined with epidural anesthesia and electric resection to treat bladder cancer and its influence on tumor markers.

Methods: A total of 160 patients with non-muscle-invasive bladder cancer who underwent general anesthesia combined with epidural anesthesia and resection were included in this study. The patients were divided into control group ( = 80) and study group ( = 80) according to the random number table method.

gen. et sp. nov., a new helotialean fungus.

A new genus and species, , is described and illustrated from leaves of mildewed tobacco. It is characterised by branched, septate hyphae from which arise macronematous, unbranched or spaced branched conidiophores and mono- or polyblastic conidiogenous cells that produced solitary and blastocatenate, obovoid, oblong, ellipsoidal, allantoid, broad fusiform to irregular, unicellular, hyaline conidia. The phylogenetic analyses, based on the combined sequence data from the small and large nuclear subunit ribosomal DNA (SSU and LSU), placed in the Leotiomycetes class, Helotiales order.

Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato.

This paper is focused on the effects of radio frequency (RF) heating on the relative activity of polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The results showed that pure mushroom PPO was almost completely inactivated at 80 °C by RF heating. The relative activity of potato PPO reduced to less than 10% with increasing temperature (25-85 °C).

Pilot-scale radiofrequency blanching of potato cuboids: heating uniformity.

Background: Traditional hot water blanching has a slow heat transfer rate, whereas radiofrequency (RF) heating has the advantages of a much faster heating rate and a higher penetration depth. In the present study, RF heating was applied to improve heating uniformity for subsequent blanching experiments involving potato cuboids. Potato cuboids were treated in a pilot-scale, RF heating system (27.