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Enhancing starch hydrolysis in sweet potato ( (L.) Lam.) through CaCl solution mashing: insights into endogenous amylase activity.
J Food Sci Technol
January 2025
Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti 4748, Ponta Grossa, Paraná 84030-900 Brazil.
Sweet potato ( (L.) Lam.) is a tuber root crop with high economical potential and China is responsible for harvesting roughly 70% of the world production.
View Article and Find Full Text PDFMalting quality of barley is a complex characteristic, which is influenced by a combination of interacting traits that are regulated by various genetic and environmental factors. The activities of various enzymes play pivotal roles in determining the malting quality, as they drive the biochemical processes responsible for converting barley saccharides and proteins into fermentable sugars and amino acids during the malting process. In this study, 14 malting barley cultivars were used to investigate the relationship between enzyme activities and malting quality traits.
View Article and Find Full Text PDFEndoscopic-assisted anterior pelvic ring osteosynthesis for pelvic ring injuries: a technical report.
Arch Orthop Trauma Surg
December 2024
Division of Orthopedic Traumatology, Department of Orthopedic Surgery, Musculoskeletal Research Center, Chang Gung Memorial Hospital, Tao-Yuan, 33302, Taiwan.
Introduction: In the surgical treatment of pelvic ring injuries (PRIs), there is an increasing adoption of minimally invasive techniques to improve surgical outcomes. Since the introduction of endoscopic-assisted osteosynthesis for PRIs in 2019, various surgical challenges have been identified. To improve surgical and clinical outcomes, we modified the existing procedures and aimed to present the surgical outcomes of patients with pelvic fractures who underwent endoscopic-assisted surgery.
View Article and Find Full Text PDFThe impact of fermentation length and dough composition on the stability of liquid sourdough starters.
Int J Food Microbiol
January 2025
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
Article Synopsis
- Industrial sourdough breadmaking relies on strong liquid starters for quick fermentation and desirable product traits, but they need careful management to stay effective at 4 °C.
- A study assessed the stability and microbial activity of three liquid starters over 16 weeks, noting that two types maintained good bacteria levels while the third declined when malted wheat flour and calcium carbonate were added.
- Changes in fermentation produced varying levels of amino acids, fungi, and fermentation byproducts, highlighting crucial insights for those involved in sourdough fermentation technology.
Characterization of a near isogenic barley line with high grain β-amylase activity reveals a separation in the tight co-regulation of B-hordeins (Hor2) with endosperm-specific β-amylase (Bmy1).
Gene
November 2024
USDA, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53726, USA.
GSHO 2096 is a near isogenic barley line with extremely high grain β-amylase activity, a desirable trait in the malting and brewing industry. High levels of grain β-amylase activity are caused by a surge in endosperm-specific β-amylase (Bmy1) gene expression during the early stages of grain development with high expression levels persisting throughout development. Origins of the high β-amylase activity trait are perplexing considering GSHO 2096 is not supposed to have grain β-amylase activity.
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