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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: The aggregation behavior of silk fibroin under specific conditions can influence its kinetic behavior and viscoelastic properties, thereby affecting biological properties of silk fibroin materials. Therefore, this study systematically investigated the self-assembly aggregation behavior of silk fibroin and explored the conditions for enhancing its mechanical performance and biological properties. Methods: Regenerated silk fibroin was extracted and prepared from domestic silkworm cocoons, and the optimal assembly conditions were determined through turbidity experiments. Rheological experiments were conducted to study the influence of Na+ on the kinetic behavior and viscoelastic properties of silk fibroin solutions. Cell proliferation experiments were carried out to investigate the biological properties of silk fibroin. Results: The extracted regenerated silk fibroin primarily exhibited a random coiled structure. The optimal in vitro self-assembly conditions involved assembly of a 4 mg/mL solution at 70 ℃ for 6 hours. The addition of Ca2+ to the silk fibroin solution inhibited in vitro self-assembly, while the addition of Na+ accelerated the assembly rate and increased the degree of assembly. Furthermore, with increasing Na+ concentration, the gel strength of silk fibroin gradually increased, leading to a more stable gel network. Cell proliferation experiments demonstrated that the solution of regenerated silk fibroin was more conducive to cell growth and proliferation than its self-assembled fibers. Conclusion: The concentration, temperature, assembly time, and ions all have an impact on the in vitro self-assembly aggregation behavior of silk fibroin. This study provides preliminary research on the self-assembly aggregation conditions and biological properties of silk fibroin, offering experimental basis for improving the performance of silk fibroin as a food packaging material.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the effect of okra powder on the rheological properties of wheat dough, the thermomechanical properties, alveograph characteristics, rheofermentation and dynamic rheological properties of the mixture flour dough (the addition amount of okra powder are 0, 1%, 3%, 5%, 7% and 9%) were measured by using Mixolab, Alveolab, Rheofermentometer, rheometer and other technical methods. The results showed that the wet gluten content of the mixture flour decreased by 79.96% under the incorporation of okra powder. Furthermore, with the increasing of okra powder addition, the dough water absorption ratio increased from 63.30% to 65.90%, the dough development time and stability decreased firstly and then increased, and the protein weakening was enhanced. The pasting peak viscosity and setback decreased while the cooking stability showed no change. Meanwhile, the tenacity, extensibility and fermentation performance of dough dropped, and the maximum fermentation height Hm value decreased by 39.80%. In addition, both the storage modulus G' and the loss modulus G'' of the dough increased significantly, and the increasing of G' was dominant. In conclusion, the addition of okra powder significantly (P

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Materials Engineering / Cailiao Gongcheng is the property of Journal of Materials Engineering Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)