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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.)

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 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 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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Ultra high static pressure processing technology holds promise for food sterilization, improving food quality, and extracting active ingredients. Traditional research typically assesses the analysis of the structure and function of organic matter under high static pressure after pressure release, capturing only irreversible changes occurring during compression. In-situ monitoring under pressure is rarely conducted. Insitu technology provides dynamic insights into sample behavior, offering a deeper understanding of its transformation process. Consequently, recent years have witnessed a surge in-situ studies performed under high pressure. This article reviews the advancement of high-pressure in-situ analysis technology and its application in high static pressure food processing. Key areas covered, include structural changes and phase transition intervals of protein folding and denaturation under high pressure, in-situ investigations into the mechanism of starch gelatinization, microbial in-situ monitoring and the challenges of in-situ technology in food processing. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board 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.)

Piezol protein as a novel mechanosensitive ion channel closely related to mechanical stress stimulation signals, plays a significant role in responding to mechanical stimulation and motion effects. This protein is widely distributed in the organs and tissues of the body and has been widely concerned by the aca- demic community since its discovery. A number of highly successful scientific studies have shown that Piezol has important implications for the treatment of vascular, neurological, skeletal, immune, tumor and other dis- eases. Therefore, this paper reviewed the biological characteristics of Piezol and its correlation with clinical diseases, which provides new ideas and prospects for the study of the pathogenesis, diagnosis, treatment and prognosis monitoring of clinically related diseases. [ABSTRACT FROM AUTHOR]

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.)

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.)

Protein content in food is an important indicator of the nutritional value of food, and it is also related to food safety and many other issues, therefore it is significant to accurately determine the protein content for the valuation of food nutrition and safety. The main elements in food include carbon, nitrogen, hydrogen and sulphur, of which nitrogen mainly comes from protein. The average nitrogen content in protein is 16%, so the conversion factor for “nitrogen-to-protein” is 6.25. Therefore, the protein content in food can be obtained by measuring the nitrogen content of food combined with “nitrogen-to-protein” conversion factor. The traditional methods of protein detection are Kjeldahl method, spectrophotometry, and Dumas combustion. The Kjeldahl method is timeconsuming and consumes a large amount of reagents, which can cause environmental pollution. Spectrophotometry is susceptible to interference and the quantitative curve is not easy to draw. Dumas combustion is expensive in terms of consumables. In this paper, a platform of tube furnacequadrupole mass spectrometer was set up to analyze the protein content in food. Food samples were heated at high temperatures in a tube furnace and combusted in an oxygen-rich environment. After the gas products were ionized, they were directly introduced into a quadrupole mass analyzer for detection, which eliminated the need for processes such as oxidation-reduction, adsorption-desorption by using the selection ion scan function of the mass spectrometer. Five kinds of food samples with different protein contents were selected as research object. Each food sample was weighed at 1g. The food samples were fully combusted in tube furnace at high temperature (1 300 ℃). The gas products were infused through a drying and filtering tube to remove water and smoke, and then entered the EI ion source through a capillary for ionization. By electronic ionization, nitrogen element characteristic ions, N+, NO+, and NO2+ are generated. The peak intensity of the NO2+ ions were detected by the selection ion scan function of the quadrupole mass analyzer. A standard curve for nitrogen quantification is plotted to be y=115.64x+1 896.9 with the correlation coefficient (R²) of 0.999 92 and the relative standard deviation (RSD) of 2.1%-6.1%. The nitrogen content can be calculated by using the peak intensity of NO2+ ions according to the standard curve. The experimental platform of tube furnace-mass spectrometer provides a green, rapid, accurate, and low-cost detection method for quantitative analysis of protein content in food. [ABSTRACT FROM AUTHOR]

The experiment was to study the effects of different protein levels in the diet on the growth performance and meat quality of penned small tailed Han sheep lambs. A total of 75 male lambs of the small tailed Han sheep, approximately 90 days old, were randomly divided into three experimental groups: Group Ⅰ (low protein group, 12.16%), Group Ⅱ (medium protein group, 14.04%), and Group Ⅲ (high protein group, 15.70%), with five replicates per group and five male lambs per replicate. The preliminary trial lasted for 10 days, and the formal experiment lasted for 90 days. The results showed that the average weight gain and average daily weight gain of Group Ⅱ and Group Ⅲ were extremely higher than those of Group Ⅰ (P<0.01), and the feed to gain ratio was significantly lower than that of Group Ⅰ (P<0.05). The carcass weight and backfat thickness of Group Ⅰ were significantly lower than those of Group Ⅱ and Group Ⅲ (P<0.05), while the cooking loss, drip loss, brightness value, and yellowness value were significantly higher than those of Group Ⅱ and Group Ⅲ (P<0.05). The average daily income of the lambs in Group Ⅱ was 2.47 yuan/d, which was 0.74 yuan/d higher than that of Group Ⅰ and 0.39 yuan/d higher than that of Group Ⅲ. The study indicates that when the metabolizable energy level is between 11.52 and 11.57 MJ/kg, increasing the dietary protein level can improve the growth performance of barn feeding small tailed Han sheep and has a positive effect on the meat quality, with the highest economic benefit achieved at a crude protein level of 14.04%. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods 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 Acta Prataculturae Sinica is the property of Acta Prataculturae Sinica 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 China Rubber Industry is the property of Editorial Office of China Rubber Industry 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.)

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Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences 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 this paper, the highland barley moisture, β-glucan, amylopectin and protein content rapid detection model was established based on the 4000~10000 cm−1 near-infrared spectrum and actual contents of 76 highland barleys. The results showed that SG convolution smoothing was the optimal spectral preprocessing method for the partial least squares (PLS) prediction model of moisture, amylopectin and β-glucan contents, while SG convolution smoothing+multiplicative scatter correction (MSC) was the optimal spectral preprocessing method for the PLS prediction model of protein content. In order to further improve the accuracy of the prediction model, the different characteristic wavelength selection algorithms including competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA) and variables combination population analysis and iterative retained information variable (VCPA-IRIV) were used on the prediction results of the model. The results showed that VCPA-IRIV treatment could effectively improve the determination coefficient of prediction of moisture, amylose and protein content prediction model, and reduce the root mean square error of prediction. The treatment of CARS had a remarkable effect on the prediction accuracy for the β-glucan content. Ultimately, the established prediction models of moisture, β-glucan, amylopectin and protein content for highland barley had good prediction accuracy with the appropriate Rp (0.9868, 0.9808, 0.9701 and 0.9879) and RMSEP (0.2042, 0.1846, 0.8135 and 0.2095) value, respectively. In conclusion, the rapid detection model of highland barley characteristic nutrient content based on near infrared spectroscopy established in this study had high accuracy, which would have certain guiding significance for processing enterprises to quickly understand the quality of raw materials and efficiently screen qualified raw materials.

Egg yolk is an important food ingredient because of its outstanding nutritional value and emulsifying properties. The insoluble particle structure present in egg yolk and heat treatment during food processing may lead to poor stability of egg yolk emulsion. Hydrolysis, as a safe, efficient and low-energy modification method, has been widely used in studies on improving the emulsifying properties of egg yolk. In this paper, the effects of hydrolysis on the molecular structure, physicochemical properties and emulsifying characteristics of egg yolk are reviewed. Taking into account the actual needs of production, the formation mechanism and removal process of off-flavor in egg yolk hydrolysis products are discussed. Finally, this review summarizes the application of the emulsifying properties of egg yolk in the field of food processing, with a view to providing theoretical references for research on the hydrolytic modification of egg yolk.

In this research, the differences in protein and fatty acid composition among camel, cow and goat milks were analyzed by gel electrophoresis (GE) and gas chromatography (GC). The GE results showed that there were differences in the proportion of proteins in camel milk from different regions, and the production process had a significant effect on both camel milk protein and milk fat globule membrane protein composition. There were significant differences in protein composition among camel, cow and goat milks, and camel milk did not contain β-lacglobulin or αs1-casein, while cow and goat milks did not contain immunoglobulin G2 (IgG2) or IgG3. Therefore, GE could be used for the identification of camel milk mixed with cow or goat milk. The GC results showed that 31 fatty acids were detected in both camel and goat milks, and 29 fatty acids in cow milk. Camel milk contained fewer short-chain fatty acids than cow and goat milks, while the contents of most long-chain fatty acids were significantly higher than those in cow and goat milks. Principal component analysis (PCA) of the fatty acid composition data showed a clear separation of milks from different species and a clear discrimination between pure and adulterated camel milk. PCA can be used for the identification and analysis of fatty acids in camel milk mixed with cow milk and goat milk.

Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their processing excipients （ materials ）. Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels. In this paper, the formation mechanism and influencing factors of egg white gel transparency were reviewed. The formation mechanism of egg white thermal gel was analyzed in depth, the modification methods of protein were discussed, and the future research and development direction of egg white transparent thermal gel was prospected.

Protein content in food is an important indicator of the nutritional value of food, and it is also related to food safety and many other issues, therefore it is significant to accurately determine the protein content for the valuation of food nutrition and safety. The main elements in food include carbon, nitrogen, hydrogen and sulphur, of which nitrogen mainly comes from protein. The average nitrogen content in protein is 16%, so the conversion factor for “nitrogen-to-protein” is 6.25. Therefore, the protein content in food can be obtained by measuring the nitrogen content of food combined with “nitrogen-to-protein” conversion factor. The traditional methods of protein detection are Kjeldahl method, spectrophotometry, and Dumas combustion. The Kjeldahl method is time-consuming and consumes a large amount of reagents, which can cause environmental pollution. Spectrophotometry is susceptible to interference and the quantitative curve is not easy to draw. Dumas combustion is expensive in terms of consumables. In this paper, a platform of tube furnace-quadrupole mass spectrometer was set up to analyze the protein content in food. Food samples were heated at high temperatures in a tube furnace and combusted in an oxygen-rich environment. After the gas products were ionized, they were directly introduced into a quadrupole mass analyzer for detection, which eliminated the need for processes such as oxidation-reduction, adsorption-desorption by using the selection ion scan function of the mass spectrometer. Five kinds of food samples with different protein contents were selected as research object. Each food sample was weighed at 1 g. The food samples were fully combusted in tube furnace at high temperature (1 300 ℃). The gas products were infused through a drying and filtering tube to remove water and smoke, and then entered the EI ion source through a capillary for ionization. By electronic ionization, nitrogen element characteristic ions, N+, NO+, and NO2+ are generated. The peak intensity of the NO2+ ions were detected by the selection ion scan function of the quadrupole mass analyzer. A standard curve for nitrogen quantification is plotted to be y=115.64x+1 896.9 with the correlation coefficient (R2) of 0.99992 and the relative standard deviation (RSD) of 2.1%-6.1%. The nitrogen content can be calculated by using the peak intensity of NO2+ ions according to the standard curve. The experimental platform of tube furnace-mass spectrometer provides a green, rapid, accurate, and low-cost detection method for quantitative analysis of protein content in food.

Haematococcus pluvialis residue powder, which has been extracted with astaxanthin, was used as the raw material to prepare Haematococcus pluvialis protein by alkaline extraction and acid precipitation method. The protein structure of Haematococcus pluvialis was characterized, and the effects of pH and ion strength on the functional characteristics of Haematococcus pluvialis protein were studied. The results showed that the isoelectric point of Haematococcus pluvialis protein was 4.2. The molecular weight of the subunit was around 14.4, 18.4 and 38 kDa, respectively and the content of α-helix, β-fold, β-corner and disordered structure in the secondary structure was 14.86%, 18.47%, 40.3% and 26.37%, respectively. It contained 7 kinds of essential amino acids required by the human body, accounting for 36.38% of the total amino acid content. Microscopic observation showed that the protein of Haematococcus pluvialis was rod-shaped and sheet-like, with a rough and porous surface. With the increase of pH, the solubility, water absorption, emulsion capability, foam stability and foam stability of the protein of Haematococcus pluvialis increased first and then decreased, while the emulsification stability showed the opposite trend. With the increase of NaCl concentration, the foam capability, foam stability, emulsion capability and emulsification stability of the protein of Haematococcus pluvialis increased first and then decreased, while the solubility showed a trend of first decreasing, then increasing, and then decreasing again.

In order to investigate the characterisation and biological activity of the leaf protein extract of Lycium barbarum, alkaline extraction and acid precipitation method was used to extract Lycium barbarum leaf protein extract. And the physicochemical properties, functional properties, structural characterisation and bioactivities of Lycium barbarum leaf protein extract were analysed by the methods of water holding capacity (WA), oil-holding property (FA), thermal stability (TM), solubility (PS), froth capability (FC), emulsification capability (EC), and other indexes as well as by the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), ultraviolet-visible spectroscopy (UV), Fourier infraredspectroscopy (FT-IR), and X-ray Diffraction (XRD), and the in vitro radical scavenging assays and enzyme inhibition assays. The results showed that the total amino acid content of Lycium barbarum leaf protein extract reached 344.00±10.49 mg/100 g, the molecular weight ranged in 40 to 55 kDa, the water WA and FA property were 2.70 and 3.43 g/g, and the denaturation temperature was 85.73 ℃. With the increase of pH, the PS, FC, EC and froth stability (FS) of Lycium barbarum leaf protein extract showed a tendency of first decreasing and then increasing, while emulsion stability (ES) was exactly the opposite. The surface of Lycium barbarum leaf protein extract had tightly connected pores and was in the form of lumps of uneven sizes, with characteristicabsorption peaks near 270 nm, appearing amide A, B, Ⅰ, Ⅱ, Ⅲ bands, and a complete triplehelix structure. The scavenging rate of superoxide anion and hydroxyl radical was 37.73% and 35.38% at the concentration of 10 mg/mL of Lycium barbarum leaf protein extract, respectively. The IC50 of α-glucosidase and α-amylase was 9.88 and 21.09 mg/mL, respectively. In conclusion, the Lycium barbarum leaf protein extract was characterised and structurally stable, had certain in vitro antioxidant capacity and could inhibit the activity of enzymes related to blood glucose metabolism. This experiment provides theoretical basis for the development, utilisation and deep processing of Lycium barbarum leaf protein extract.

In recent years, researchers have often modulated the sensory and functional properties of foods through the interaction among various food components. Phenolic acids, proteins and carbohydrates widely exist and play important roles in flour products. Until now, existing studies primarily concentrate on the interactions of phenolic acid with protein and carbohydrate, along with their applications in several fields such as food processing and healthcare. The intricate interactions in the phenolic acid-protein-carbohydrate ternary system impart different sensory and functional properties to flour products. In this article, we review the research progress on the interactions among phenolic acid, protein and carbohydrate and their influence on the sensory and functional properties of bread dough, hoping to provide theoretical guidance for the application of the ternary system composed of phenolic acids, proteins and carbohydrates in flour products.

In this study, the bactericidal activity and mechanism of slightly acidic electrolyzed water (SAEW) against Campylobacter jejuni were examined. The effect of available chlorine concentration (ACC), treatment time and protein addition on the bactericidal activity of SAEW were investigated. In addition, the killing effect of SAEW on multi-generational cultures of C. jejuni was analyzed. The bactericidal mechanism was explored based on the changes in cell membrane integrity, morphology, and contents. The results showed that the inactivation of C. jejuni by SAEW was positively correlated with ACC and treatment time. Exogenous protein significantly weakened the bactericidal efficacy of SAEW. C. jejuni did not develop resistance to SAEW within ten passages. SAEW could destroy the integrity of the cell membrane. After treatment with SAEW, the cell surface was sunken, wrinkled and broken, and nucleic acid, protein and ATP leaked out from the cells, indicating that cell membrane damage may be the major reason for SAEW to inactivate C. jejuni.

Sarcopenia, an age-associated loss of muscle mass and function, greatly increases the risk of fractures, falls, and death in older adults. The pathogenesis of which is mainly involves motor neuron loss, hormone imbalance, inflammatory factors, and insulin resistance, etc. Supplementing nutrients such as protein, amino acid， n-3, n-6 polyunsaturated fatty acids and vitamin and other nutrients can effectively prevent and treat the sarcopenia. This paper focuses on the pathogenesis and nutritional intervention of sarcopenia to provide a reference for the research of sarcopenia.

Ruminants have a unique digestive process in their rumen, where the direct addition of untreated amino acids in feed is mostly degraded by rumen microorganisms, which not only leads to the waste of amino acids but also increases environmental pollution due to nitrogen emissions. Therefore, it is necessary to protect amino acids from ruminal degradation. The main technologies for ruminal protection currently include encapsulation, chemical, and biological techniques. Methionine and lysine are the main limiting amino acids for ruminants. Adding ruminally protected lysine (RPL) and ruminally protected methionine (RPM) to the feed can improve the growth performance of ruminants, promote the digestion and absorption of feed nutrients, and improve the quality of ruminant products. The article reviews the nutrition of amino acids in ruminants, the processing technology of ruminally protected amino acids, and the production application of ruminally protected amino acids in ruminants, aiming to provide a reference for the research on amino acid nutrition in ruminants. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

This experiment was conducted to investigate the effects of dietary protein levels on growth performance, muscle composition, digestive enzyme activity and antioxidant capacity of red swamp crayfish (Procambarus clarkii). Fish meal, soybean meal and rapeseed meal were the main sources of protein, soybean oil was the main source of fat, and flour was the main source of carbohydrate. The isoenergetic diets with 27.58%, 32.26% and 36.03% protein levels were prepared and named D1, D2 and D3 respectively. The crayfish with a mean initial body weight of (6.0±0.5) g were fed for 5 weeks, and three aquariums were fed with each experimental crayfish. The results showed that the final body weight and weight gain rate of crayfish increased with the increase of dietary protein level, and the differences were significant among the groups (P<0.05). There was no significant effect of different protein level feeds on muscle composition of crayfish (P>0.05). The activity of crayfish protease in each treatment group was significantly different (P<0.05), and the activity of protease in 36.03% protein diet reached the highest level, which was 46.57 U/mg. At the same time, the lipase activity in hepatopancreas was stimulated by high protein diet, and the highest level was detected in the D3, which was significantly different from that of D1(27.58%) and D2(32.26%) groups (P<0.05). CAT activity in D3 group was significantly higher than that in other two groups (P<0.05), and MAD activity in D1 group was significantly higher than that in other two groups (P<0.05). To sum up, suitably increasing the protein level in feed can promote the growth of crayfish and enhance their immunity to a certain extent. [ABSTRACT FROM AUTHOR]

Hair follicle is a regenerative organ, and its growth process constantly goes through the cycle of growth, decline and rest period. The cyclic growth of hair follicle determines the growth and loss of fur. Hair follicles are not only regulated by genetic, environmental, and other factors, but also closely related to the content and type of nutrients in the diet, especially the protein content and amino acid composition. Protein is an important substance in the composition of fur animal coat. Sulfur-containing amino acids are the main amino acids that restrict the growth of coat. Sulfur elements exist in the coat in the form of disulfide bonds, which play an important role in maintaining the network space structure of coat fibrin molecules and resisting the erosion of various adverse factors from the outside world. In addition, lysine, tryptophan, tyrosine, glutamic acid, and other non-sulfur-containing amino acids are also involved in the formation of fur animal skin sheets, which play an important role in controlling fur animal skin coat color, promoting coat growth and regulating fur maturation. In this paper, the recent research progress on the effects of protein content and amino acid composition in feed on fur quality of fur animals is reviewed, in order to provide a reference for guiding the genetic selection and production of fur animals. [ABSTRACT FROM AUTHOR]

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 Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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 nutritional value of 16 varieties in the main producing areas of walnut was clarified, which provided certain theoretical basis for the breeding of improved walnut varieties in China. [Method] From 2018 to 2021, 16 locally promoted walnut varieties were collected from Sichuan, Xinjiang, Yunnan, Shanxi, Gansu and other main producing provinces in China for four consecutive years. The nutritional components of protein, fat, mineral elements (Ca, Fe, Zn, Se), vitamin B1 and vitamin B6 were determined and analyzed by national standard method. [Result] Among the 16 tested walnut varieties, the Guangfeng variety produced in Sichuan had the highest protein and Zn content, the Wen 185 variety produced in Xinjiang had the highest fat content. The Cd and Fe contents of Chuanzao No.2 variety produced in Sichuan were the highest, and the Se content of Shuoxing variety was the highest. The Longnan 755 variety produced in Gansu had the highest content of vitamin B1. Lifeng variety produced in Sichuan had the highest content of vitamin B6. [Conclusion] The contents of protein, fat, mineral elements and vitamins of 16 domestic walnut varieties were higher. The Shuoxing variety was rich in Se elements, which could provide germplasm resources for the subsequent development of Se-rich walnut. [ABSTRACT FROM AUTHOR]

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 Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

BACKGROUND: The repair of articular cartilage injury remains a difficult problem to be solved urgently in clinical practice. Utilizing synthetic or biological materials to promote cartilage regeneration has been a research hotspot. OBJECTIVE: To review the research progress of synthetic and biological materials in articular cartilage repair. METHODS: PubMed and CNKI databases were searched for articles about the progress of synthetic and biological materials utilized in articular cartilage repair. “Collagen, gelatin, silk, chitosan, alginate, PEG, PCL, PLA, cartilage tissue engineering, cartilage tissue engineering materials” were used as English and Chinese search terms, respectively. After preliminary screening based on the inclusion and exclusion criteria, 98 articles with high quality and relevance were retained for review. RESULTS AND CONCLUSION: Natural materials, including collagen, gelatin, silk, chitosan, and alginate, have good biocompatibility and degradability. Synthetic materials, containing polyethylene glycol, polycaprolactone, and polylactic acid, have good mechanical properties. Modification and composition of materials can overcome the inherent defects in materials and show better cartilage repair ability. Studies about multi-layer scaffolds based on hierarchical structure are rare, and it is more targeted at osteochondral injury repair rather than simple cartilage injury repair. At present, scaffold research is focused on the synthetic research and development stage, and the corresponding clinical trials are few, so it is necessary to pay attention to clinical transformation in the future. [ABSTRACT FROM AUTHOR]

Covalent attachment of glycans to the side chains of protein amino acids can form glycosylation. Glycosylation, in many cases, significantly increases the diversity of protein structure, properties, and functions. Specific glycosylation patterns can confer specific effects on proteins and enzymes, while aberrant glycosylation patterns may lead to diseases. Therefore, a comprehensive understanding of the role of protein glycosylation is of great significance, both for basic and applied research. However, progress in this area has been exceptionally slow due to the difficulty in obtaining suitable samples for study. In recent years, researchers have gradually begun to explore the use of a library-based strategy to change this situation. This strategy involves the synthetic preparation and characterization of a series of homogeneously glycosylated protein isoforms (glycoforms) with high purity and systematic variations in structures. Through the following comparative analysis, the effects and functioning mechanisms of protein glycosylation can be relatively quickly and accurately obtained. This, in turn, enhances the application of glycosylation in improving the performance of proteins and enzymes. This review aims to summarize, outline, and briefly discuss the progress in the O-glycosylation research direction. It presents research methods and achievements of a few existing examples in chronological order, with the aim of helping researchers gain a clearer understanding of the current development and shortcomings of this strategy. This review is expected to assist researchers in better utilizing this strategy for protein glycosylation research and applications, ultimately improving the depth and breadth of this research. [ABSTRACT FROM AUTHOR]

This paper presents a chemical biology experiment designed to exploit the principle of covalent binding between fluorescein isothiocyanate and protein amines. This process is aimed at achieving non-site-specific fluorescent labeling of both extracellular proteins, exemplified by bovine serum albumin, and intracellular proteins, using Escherichia coli total protein as a case study. Gel filtration chromatography is employed as a subsequent purification method, with comprehensive characterization of the labeling results performed using UV-Visible spectrophotometry, flow cytometry, and fluorescence microscopy. This experiment encompasses a range of foundational and cutting-edge laboratory skills. It is closely aligned with the commonly employed antibody fluorescence labeling techniques in scientific research, presenting a moderate level of complexity. Participation in this experiment allows students to gain a profound understanding of fundamental concepts in chemical biology, enhance their comprehensive practical skills, broaden their research perspectives and nurture scientific thinking. [ABSTRACT FROM AUTHOR]

Here the mild and simple enzymatic hydrolysis was developed to prepare the plant polysaccharides with the high purity. The pepsin (endopeptidase) and koplase (telopeptidase) were used as the complex enzymes. Kinetic models were established for the enzymatic hydrolysis. Water extraction was used to prepare the polysaccharide at 45 ℃ and 90 ℃. Also included are pepsin extraction and double enzyme extraction. Nutritional components of polysaccharides extracted by these four methods were characterized by their structure (monosaccharide composition, infrared spectrum, thermal features, low field nuclear magnetic field, and dynamic thermomechanical properties). In this paper, the kinetic models of single enzyme (pepsin)/and double enzyme segmental hydrolysis were constructed respectively. The highest contents of polyphenols (0.42±0.008 mg/mL) and uronic acid (15.65%±0.98%) were obtained in the polysaccharide of lotus seed that extracted by double enzyme. While the lowest protein content (0.73%±0.24%) was found. Among them, uronic acid was a derivative of sugar. The high contents of uronic acid and galactose were detected in all the polysaccharides that extracted from lotus seed, indicating the acidic polysaccharide. Glc, Ara, Man and Rha were contained in the four kinds of lotus seed polysaccharides, among which more Gal-UA and Man were found in the polysaccharides that extracted by double enzyme, which were 10.700 and 10.752% respectively. This acidic polysaccharide was benefit to the dissolution of active polysaccharide. The four samples of lotus seed polysaccharide also shared the similar infrared spectral characteristic peaks, αtype pyranose. The wider characteristic peaks of 1654 cm-1 were observed in 45 ℃ water extraction, indicating the more bound water. The double enzyme was also used to break the binding between polysaccharide and protein. The highest content of bound water was detected with the less fixed and free water in the double enzyme after water distribution analysis. It infers that the double enzyme extraction was more beneficial to the stability of polysaccharide structure. In addition, only the first-order relaxation was found in the polysaccharide of lotus seed that treated by double-enzyme. The energy storage modulus and loss modulus were also higher than before. The glass transition temperature was dropped to about 60℃ (close to that of plant polysaccharide). In summary, the double enzyme extraction can be expected to effectively reduce the protein content and Tg of lotus seed polysaccharide, compared with conventional methods. The content of bound water and hydrophilic ability were improved to extract the active components. The specific gravity values of polysaccharide aldehyde and rehydration were also improved for the purity of polysaccharide. The kinetic model of enzymatic hydrolysis can also provide the theoretical support to the purification of lotus seed polysaccharides, in order to understand the degradation of lotus seed protein. The two enzyme extractions can share the stronger specificity and simple steps, compared with the high-temperature ones. The mannan polysaccharide components can be extracted to improve the polysaccharide purity. Therefore, the enzymatic hydrolysis of lotus seed polysaccharide can ensure the protein to release from the polysaccharide. The effective and moderate hydrolysis can be achieved for the synchronous separation of protein and polysaccharide in the step of polysaccharide alcohol precipitation. The mathematical models were further simulated and validated, according to the mechanism of enzymolysis reaction. The kinetic models of enzymatic hydrolysis with single and double enzymes were also established to determine and characterize the nutritional structure of polysaccharide products between the low/high temperature extraction and low temperature enzymolysis. This finding can also provide the theoretical guidance for the further development and utilization of animal and plant polysaccharides. [ABSTRACT FROM AUTHOR]

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Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi 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.)

ObjectiveTo study the effects of different heat treatments on milk digestion in vitro.MethodsThe dynamic human stomach-intestine Ⅳ+ was used to analyze the pH change， protein digestibility， gastric emptying and peptide distribution of four different heat-treated milk products： raw milk， pasteurized milk， ultra-high-temperature sterilized （UHT） milk and direct steam infusion （INF） milk.ResultsThe pH change trends of raw milk and pasteurized milk in the stomach were very similar. Pasteurized milk took the shortest time to digest into a near-fasting state in the stomach. The protein digestibility of pasteurized milk was also the highest， whereas that of UHT milk was significantly lower than the other three samples. The molecular weight of peptides generated by the four kinds of milk after in vitro gastric digestion was below 5 000 u. After in vitro gastrointestinal digestion， the molecular weight of the peptides reached below 1 000 u， which is easy for digestion and absorption by the human body. Pasteurized milk and INF milk have advantages in protein digestibility and the molecular weight analysis of peptides of their digestion products. However， the general trend was the same without significant differences： they were both superior to UHT milk.ConclusionThe in vitro digestion profiles of INF milk and pasteurized milk were the same， which were better than those of UHT milk， providing consumers with a new choice for dairy products.

To solve the problem of taste loss of new retail prepared fish after freezing and reheating. The changes of moisture content, water holding capacity, water distribution, and microstructure in pre-fried fish were analyzed during frying, freezing and reheating processes. The results showed that with the increase of freezing-thawing cycles, a significant decrease of the moisture content (P

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[Objective] This experiment was conducted to investigate the effects of different energy and protein levels on growth performance, slaughter performance, serum biochemical and metabolome of Jingyuan chickens during breeding period, and to provide evidence for determining the appropriate dietary energy and protein levels of Jingyuan chickens during breeding period. [Method] A total of 540 7-week-old male Jingyuan chickens were divided into 9 groups with 6 replicates per group and 10 chickens per replicate. 2 factor x3 levels were used to conduet. Factor 1 was the dietary energy level, which was set as 11.28, 11.70 and 12. 12 MJ/kg in low, medium and high energy groups. Factor 2 was the dietary protein level, which was set to 14.00%, 15.50% and 17.00%. The experiment lasted for 77 days. (Result) (i) Final weight, average daily gain, average daily feed intake and ratio of feed to gain were significantly affected by dietary energy and protein levels and their interactions (P<0.05, the same as below). Final weight and average daily gain were the highest in medium energy-medium protein group (ME-MP group), and the ratio of feed to gain was the lowest; The low energy-high protein group (LE-HP group) had the lowest average daily feed intake, (ii) Dietary energy level significantly affected breast muscle rate and leg muscle rate, and the breast muscle rate and leg muscle rate were the highest in medium energy group. The interaction of dietary energy and protein had significant effects on carcass rate and half evisceration rate, and the carcass rate, breast muscle rate and leg muscle rate were the highest in medium energy-medium protein group (ME-MP group). (iii) Dietary energy level significantly affected the urea content, and the urea content in the medium energy group was the lowest. Dietary protein level significantly affected blood glucose, and the high protein group had the highest blood glucose content. The interaction between dietary energy and protein significantly affected serum total and albumin protein, and free fatty acid. The serum total protein content was the highest in the medium energy-medium protein group (ME-MP group), the serum albumin content was the highest in the high energy-high protein group (HE-HP group), and the free fatty acid content was the highest in the medium energy-high protein group (ME-HP group), (iv) A total of 16 metabolites with significant differences were screened through blood metabolomics analysis, mainly concentrated in B-alanine metabolism, arachidonic acid metabolic pathway, phenylalanine, tyrosine and tryptophan biosynthesis, primary bile acid biosynthesis, valine, leucine, isoleucine degradation and other pathways. [Conclusion] Dietary energy and protein levels can significantly affect the growth performance and slaughter performance of male Jingyuan chickens at breeding period, which may be related to the regulation of serum biochemical indexes and metabolic pathways. The combination of energy and protein requirements indicates that the level of medium energy-medium protein is suitable for the nutritional requirements of male Jingyuan chickens at breeding period. The recommended levels are 11.70 MJ/kg and 15.50% protein [ABSTRACT FROM AUTHOR]

Molecular dynamics (MD) technology can be used to explore the properties of films made by mixing protein and starch. MD explains the conformation of atoms and molecules at the microscopic level that cannot be observed with the naked eye, and can provide information such as the hydrogen bond force, electrostatic force, van der Waals force, Coulomb force, and chemical bond energy between protein and starch at a certain state, which is helpful for researchers to understand or develop new materials. This review focused on protein-starch edible films, microwave heating (MH), MD principle and applications, and analyzed the research status and correlation between protein, starch and protein-starch films and microwave heating. MD technology further reveals the microstructure changes and mechanism of protein-starch based materials under MH environment, which can provide reference for the development and utilization of protein-starch based films. [ABSTRACT FROM AUTHOR]