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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.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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 & 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.)

The aim of this experiment is to investigate the effect of extrusion expansion on the physical properties and protein fraction of soybean protein concentrate. A compound feed made from soybean protein concentrate, wheat starch and phospholipids with primary puffing, followed by secondary puffing of a portion of the feed. The results showed that the alcohol soluble protein, albumin and gluten content of the feed were significantly reduced in the secondary expansion (P<0.05). However, the globular protein content of the feed from the secondary expansion was not significantly different from that of the primary expansion (P>0.05). The expansion rate of the second expansion was significantly lower than the expansion rate of the primary expansion (P<0.05). The solubility of the second expansion was significantly lower than the solubility of the primary expansion (P<0.05). There were no significant differences in feed capacity, softening time or water absorption (P>0.05). Under the present experimental conditions, primary puffing is more effective than secondary puffing. A single ouffing gives better use of the protein fraction content and properties of the feed, with a high swelling rate and improved stability in the water column. [ABSTRACT FROM AUTHOR]

Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein were summarized. The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies, to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.

Objective: The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods: The frying characteristics of surimi were characterized by measuring porosity, hardness, and water absorption rate, and the dynamic rheological properties, foam stability and SDS-PAGE of surimi were measured to explore its influencing mechanism. Results: Compared with grass carp fish balls and silver carp fish balls, pangasius fish balls had loose tissue, large pores, highest porosity, lowest hardness, and highest water absorption rate. In addition, the gel strength of pasteurized fish surimi was much higher than that of silver carp and grass carp surimi. The foam stability of grass carp, silver carp and pasteurized fish surimi was 63.0%, 27.7% and 82.0%, respectively. SDS-PAGE analysis showed that the protein composition of pangasius surimi has a higher content of actin and myosin. Conclusion: Thepangasius surimi contains high content of actin and myosin, which is one of the key factors to improve the gel strength and foam stability of surimi, eventually affecting the fried characteristics of surimi.

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.)

Under the field conditions,three japonica cultivars with erect panicle and three japonica cultivars with curved panicle were applied to compare the difference in protein composition content of rice grains at different positions in two different panicle type. Results indicated panicle types of japonica rice had no direct correlation with albumin content, globulin content, prolamin content and glutelin content of rice cultivars tested,difference of protein composition content in the grains at the different parts of panicle and order of its grain positions. The variation in soluble protein content of grains at the different positions within a panicle was closely related to the flowering order of rice grains on the rachis branches. Albumin content, prolamin content, glutelin content for the grains on a secondary branch in two panicle type rice cultivars were higher than those on a primary branch, but the trend of globulin content was opposite. The order of globulin content, prolamin content, glutelin content in the grains on different panicle position was at bottom part >at middle part >at top part, but the trend of albumin content was opposite. The significant difference was found in soluble protein content among grains located on different rachises (primary and secondary rachises) and panicle position, i. e. top, middle, and bottom in rice cultivars. [ABSTRACT FROM AUTHOR]

Objective: To preliminarily investigate the differences of protein composition between immature dendritic cells (DC2.4) and their derived exosomes (DC-Exo) using a relatively rapid and sample-saving method based on nano-flow liquid chromatography tandem mass spectrometry (nanoLC-MS/MS)., Methods: The supernatant of DC2.4 cells culture medium was collected and gradient centrifugation was applied to primarily extract and isolate DC-Exo; then sucrose density gradient ultracentrifugation was adopted to purify the DC-Exo. Bradford protein assay was used to determine the total protein content of the purified DC-Exo, and dynamic light scattering and transmission electron microscope were conducted to characterize the morphology and size distribution of the DC-Exo. Afterwards, protein samples including DC2.4 cells and DC-Exo were prepared by FASP enzymolysis method. Samples were performed nanoLC-MS/MS assay. The μLPickUp sample loading mode was used and only 1 μg of protein sample was required for each assay. The phase of Transport liquid and Micro A were both 0.05% trifluoroacetic acid-2% acetonitrile (ACN) aq . ( V / V ). Acclaim ® PepMap RSLC column was used to separate sample compositions and the gradient elute was adopted where the mobile phase consisted of (A) 0.1% formic acid (FA) and (B) 0.08% FA-80% ACN aq . ( V / V ) with flow rate of 0.3 μL/min. Positive APCI nanospray interface was used and "one-drive-ten" schema was set to collect primary information. The collected data was then searched and matched based on Uniport Mouse Fasta file as protein database in this case, and the re-annotated data was further sorted out and analyzed., Results: In the current study, relatively high yield of DC-Exo samples with sizes of 40-200 nm were obtained. The lyophilized protein samples prepared by FASP method could be loaded directly after redissolution, and only 1 μg of protein sample is required. The annotated results showed that DC2.4 cells contained 998 kinds of proteins, among which 227 were highly expressed and 535 were unique; while DC-Exo contained only 348 types of proteins, among which 18 were uniquely and highly expressed. There were 306 kinds of consensus proteins in both DC2.4 cells and DC-Exo, among them 7 kinds were highly expressed., Conclusion: The nanoLC-MS/MS method developed in this study only requires very small amount of protein samples, and it could primarily differentiate the protein compositions between DC2.4 cells and their derived exosomes rapidly., (Copyright© by Editorial Board of Journal of Sichuan University (Medical Science Edition).)