Lead smelting alters wheat flour heavy metal concentrations and health risks.

Wheat (Triticum aestivum L.) flour consumption may be a major source of human metal intake, especially when wheat is cultivated in metal-contaminated soils. This work investigated Cd, Cu, Pb, and Zn distribution in whole wheat flour, wheat flour, and wheat bran when grown in an area polluted by Pb smelting.

Atmospheric deposition of arsenic, cadmium, copper, lead, and zinc near an operating and an abandoned lead smelter.

Atmospheric deposition samples were collected over 15 mo at several locations near an operating smelter and an abandoned Pb smelter to investigate the contribution of Pb smelting to depositional fluxes and potential local air quality degradation. Samples were analyzed for As, Cd, Cu, Pb, and Zn and subjected to scanning electron microscopy (SEM)-energy dispersive spectroscopy (EDS). Concentrations of Cd and Pb at both sites were greater than at the control site (p < .

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.

Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience.

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability.

The interactions between black soybean protein isolate (B-SPI) and cyanidin 3-O-glucoside (C3G), anthocyanin extracted from black soybean coat was investigated under neutral conditions. The fluorescence spectra showed that C3G had fluorescence quenching effects on B-SPI. Thermodynamic parameters showed that ∆G < 0, which demonstrated that the binding was a spontaneous reaction.

Peanut Oil Body Composition and Stability.

This study was aimed to assess the effect of membrane structure on the stability of peanut oil bodies extracted by enzyme-assisted extraction. The influence of pH, NaCl concentration, and temperature on the physicochemical properties of peanut oil bodies was characterized using ζ-potential and particle size. The results indicated that the peanut oil bodies had strong stability (ζ-potential, >20 mV) at pH values away from the isoelectric point (pH 4.

Effect of Heat-Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A- and Small B-Wheat Starch Granules.

The large and small granules of A-starch (AS) and B-starch (BS) were separated from wheat cultivar of ZM 22. It was modified by ball-milling (BM) and heat-moisture treatment (HMT) was performed after BM treatment. After BM, noticeable deformation, fragments, fissures, and grooves were observed, whereas diffusion and aggregation were detected and followed by HMT.

Disodium Guanylate Alleviates Acute Hepatic Injury Induced by Carbon Tetrachloride Via Antioxidative Stress and Antiapoptosis In Vivo and In Vitro.

Hepatic injury is one of the most common digestive system diseases worldwide in clinic. Guanylic acid or guanosine monophosphate (GMP) was an important component of nucleotides, which is mainly in the form of sodium salt (disodium guanylate, GMP-Na ). However, its effect on hepatic injury has not yet been investigated.

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid.

The objective of this study was to evaluate the effects of different degree of substitution on structural characteristics and crystalline properties of resistant starch esterfied by L-malic acid. With the deepening of the esterification reaction, malate starches particles became larger, particle surface cracks and grooves increased which led to a decline in whiteness of malate starches. With the increase in the degree of substitution (DS), the initial phase transition temperatures (To) and endothermic enthalpies (ΔH) of malate starch gradually decreased.

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil.

The effects of thermal oxidation at 65 °C for 24 days on oxidation indices, fatty acid positional distribution, thermal properties, vitamin E composition and sterol composition of kenaf seed oil are investigated. The results showed that total oxidation value (TOTOX) of the oil increased from initial 8.83 to 130.

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art.

Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components.

The Correlation Between In Vitro Antioxidant Activity and Immunomodulatory Activity of Enzymatic Hydrolysates from Selenium-Enriched Rice Protein.

The antioxidant and immunomodulatory activities of selenium-enriched rice protein hydrolysates (Se-PH) were evaluated by a cellular antioxidant activity test and macrophage proliferation and phagocytosis assays, respectively. The results showed that trypsin hydrolysate provided the highest proliferation rate of 60.91% at a concentration of 100 μg/mL.

Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages.

Firmness and physicochemical properties of 2 Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar "Caode" and crisp cultivar "Bende") at unripe and ripe stages were investigated, and the qualitative and quantitative information about sodium carbonate-soluble pectin (SSP) nanostructures was determined by atomic force microscopy (AFM). The lengths and widths of the cherry SSPs are very regular: almost all of the widths and lengths of SSP single molecules are composed of several basic units.

Application of atomic force microscopy on rapid determination of microorganisms for food safety.

Rapid detection and quantification of microorganisms is important for food quality, safety, and security. In this field, nanotechnology appears to be promising in its ability to characterize an individual microorganism and detect heterogeneous distribution of microbes in food samples. In this study, atomic force microscopy (AFM), a nanotechnology tool, was used to investigate Escherichia coli (E.

Application of atomic force microscopy as a nanotechnology tool in food science.

Atomic force microscopy (AFM) provides a method for detecting nanoscale structural information. First, this review explains the fundamentals of AFM, including principle, manipulation, and analysis. Applications of AFM are then reported in food science and technology research, including qualitative macromolecule and polymer imaging, complicated or quantitative structure analysis, molecular interaction, molecular manipulation, surface topography, and nanofood characterization.