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Schizophrenia is a kind of disease worldwide nowadays, and about twenty million people were found that have schizophrenia. For now, the treatment for treating schizophrenia methods includes using the psychological method, medical treatment, and Medicaid enterprise certification toolkit (MECT). The psychological method in treating schizophrenia has special advantages when the patients are not diagnosed. Pet therapy is a new way to treat patients without medicines or use in an adjuvant way. This therapy will help people get love or get warmness or become better. Research has shown that first-generation anti-schizophrenia medicine (FGAs) and second-generation anti-schizophrenia medicines (SGAs) have different effects. For example, CPZ in FGAs can help patients think normally and reduce the possibility of nervousness, but CPZ also has certain side effects, such as causing patients to have skin pigmentation. SGAs are very effective in treating schizophrenia and can also reduce the risk of side effects. SGAs have been replaced by FGAs in large populations and are also the first choice for researchers to use. Clozapine is a classic SGA drug. Studies have shown that it is safe for patients taking clozapine long-term. However, additionally, clozapine has been shown to cause a number of blood problems, as well as cardiac arrhythmias, such as QT prolongation. For now, the psychological method should be the first choice for the patient who has not been diagnosed. Some new treatment methods are still in progress, like MECT and new medicines for more target acceptors. This paper review briefly the treatment of schizophrenia.

In this study, a safe and relatively stable γ-cyclodextrin-lysozyme (γ-CD-Lys) was synthesized using epichlorohydrin as the cross-linking agent, and curcumin was successfully encapsulated in γ-CD-Lys.The successful Lys grafting onto γ-CD can be demonstrated by a high grafting ratio (79.02%) and was further confirmed by Fourier transform infrared (FTIR) band shifts and the new signal obtained at δ 2.75 in proton nuclear magnetic resonance. The encapsulation efficiency value of γ-CD-Lys was 76.74%, and the successful encapsulation of curcumin into γ-CD-Lys was confirmed by crystal structure change, increased melting point, and FTIR band shifts. The intermolecular bonds results suggested that associative forces between curcumin and γ-CD-Lys were electrostatic interaction, hydrogen bonds interaction, and hydrophobic interaction. The designed nanoparticles had excellent stability at low pH and low salt concentration. The release rate of these nanoparticles was inhibited in simulated gastric conditions, whereas it increased significantly in intestinal media. Simulated gastrointestinal digestion experiments further confirmed that nanoparticles showed higher bioaccessibility (86.05%) compared with curcumin (58.82%).Overall, our study showed that the nanoparticles were highly promising for delivering curcumin because of their enhanced functional attributes and stabilization in acid or low salt environments. Also, it was an excellent wall material for targeting hydrophobic bioactive compounds in the intestinal tract via oral administration. © 2022 Society of Chemical Industry.

The comprehensive utilization of food-derived nutraceuticals with different polarities has been extremely restricted by their poor bioavailability and coexistence in a single system. This study aimed to fabricate a self-assembly of amphiphilic nanoparticles (NPs) for the hydrophilic EWDP and hydrophobic curcumin based on the carboxymethyl chitosan (CMCS) shell and γ-cyclodextrin (γ-CD) core. Notably, EWDP could cooperate with CMCS to yield superior colloidal properties with an excellent curcumin aqueous solubility and co-encapsulation capacity (10%) for the NPs (pH 2.0-7.0). This phenomenon was mainly ascribed to the additional hydrogen-bonding network and hydrophobic interaction introduced by EWDP. Besides, the overall antioxidant activity, bioaccessibility, gastrointestinal stability, and Caco-2 cell absorption properties were significantly improved in the presence of EWDP (20% increase). Therefore, EWDP could function as both a potential affinity agent and a nutrition enhancer to expand the co-delivery applications for diverse nutraceuticals with promising oral bioavailability enhancement in food and pharmaceutical areas.

Fermented egg milk beverage (FEMB) can alleviate the symptoms of intestinal diseases by regulating intestinal flora and supplying nutrition. This study was investigated in the protective effect of fermented egg milk beverage (FEMB) on dextran sulfate sodium (DSS) induced ulcerative colitis (UC) mice. The results showed that FEMB eased the pathological abnormalities and colonic inflammation of UC mice, restructured the intestinal flora composition simultaneously. After FEMB treatment for 14 days, the body weight of the mice rose and disease activity index (DAI) decreased, the length and form of colon in UC mice restored notably, inflammatory cells were decreased or disappeared, globel cells and crypt were enriched and modified. 16S rRNA gene sequencing results demonstrated that FEMB treatment can increase the abundance of beneficial bacteria in the cecum content of mice, including unclassified_f_Lachnospiraceae and Lactobacillus. Besides, probiotics that can increase the content of short-chain fatty acids (SCFAs) may also contribute to inflammation alleviation. An increasing of amino acid, which may beneficial to nutritional supplement, was observed in our experiment. In conclusion, FEMB treatment can alleviate the damage of DSS-induced colitis in Balb/c mice, this study provides theoretical basis of inflammation relief and application of probiotics in fermented egg milk beverages.

To have a better protection, strong toughness and good flexibility, all lives and plants must have skins, similarly, all books should have covers. In this paper, considering interlayer friction as a perturbation, we formulate a hardcover-book-like laminated plates with internal friction. For a quasi-static problem, detail analysis on the bending response and energy dissipation are carried out for a three-point-supported plates. Our numerical investigations show that the hardcover is more essential than the core layers in terms of bending response, and the energy dissipation within per loading-unloading cycle can be made to vary by a considerable amount. The central goal of studying is not only to predict the bending deformation of the book-like-plates, but also as a representative case to help finding some clue on the universal behaviours of multilayered architectures with internal friction.

Single-layer core corrugated sandwich panels generally consist of a corrugated core and two layers of panels, while multi-layer core corrugated sandwich panels are formed by stacking multiple layers of panels with multiple layers of core layers. In this study, integrated multilayer core corrugated sandwich panels with different shapes of corrugated cores (triangular, trapezoidal, and rectangular) and the different number of core layers were fabricated using 3D printing technology, and the mechanical behavior of such multilayer core corrugated sandwich panels under quasi-static three-point bending was investigated using experiments and numerical simulations. The effects of core shape and number of core layers on the bending deformation process, damage mode, load carrying capacity, and bending energy dissipation capacity of multilayer core sandwich panels are discussed. Parametric design of multilayer triangular core corrugated sandwich panels was also carried out by finite element software ABAQUS. It was found that a new multilayer corrugated sandwich panel with a multi-layer core is better than the single core shape multilayer corrugated sandwich panel in terms of bending load capacity, energy dissipation capacity and deformation capacity can be obtained through the combination design of different core shapes.

The Maillard reaction reduces the gastrointestinal digestibility of ovalbumin (OVA) in vitro. However, the regulatory effects of OVA and its Maillard reaction products (MRPs) on gut microbiota disorders remain unknown. In this study, the influence of OVA and its MRPs on the modulation of gut microbiota in mice with dextran sulfate sodium (DSS)-induced colitis was investigated. The results revealed that OVA and its MRPs intake could alleviate the symptoms of colitis and improve the richness and diversity of the gut microbiota. Moreover, the results revealed that the Maillard reaction would block the release of lysine and essential amino acids in vivo, but they variously regulated the gut microbiota and the levels of short-chain fatty acids (SCFAs) due to their indigestible properties. These findings provide a basic theory for the rational utilization of OVA and its MRPs as nutraceutical food ingredients in regulating the gut microbiota for maintaining intestinal health.

Membrane phase separation forms liquid-ordered (Lo) and liquid-disordered (Ld) phases and is involved in cellular processes and functions. Our previous study has confirmed that peptides can regulate phase separation by increasing the Lo phase. However, the specific mechanisms underlying the phase separation regulation of peptides remain poorly understood. This study aimed to explore the effect of soybean meal peptides on phase separation and illustrate the correlation between phase regulation and membrane localization of the peptides. Phase separation was studied by giant unilamellar vesicles (GUVs), and membrane localization of the peptides was detected by steady-state fluorescence quenching. Our results revealed that peptides YYK, CLA, and SLW enhanced the Lo phase while WLQ decreased the Lo phase. The localization in the membrane amphiphilic region of the peptides played a crucial role in their regulation of phase separation. The more localization of the peptides (YYK, CLA, and SLW) in the membrane amphiphilic region, the stronger the capacity to increase the Lo phase.

Egg white derived peptides (EWDP) and curcumin are well known for diverse biological activities, but the combinational usage of the two natural nutraceuticals is extremely limited by their low oral bioavailability and distinctly different polarities. Therefore, this study aimed to exploit a facile self-assembled amphiphilic system for oral co-delivery of hydrophilic egg white derived peptides (EWDP) and hydrophobic curcumin. The hydrophobic curcumin was first loaded into the hydrophobic cavity of β-cyclodextrin (β-CD) as a core. Then, the hydrophilic EWDP was absorbed into the region between the core and the N-[(2-hydroxy-3-trimethyl ammonium) propyl] chitosan (HTCC) shell to form the amphiphilic nanoparticles (NPs) via layer-by-layer self-assembly. The resulting NPs showed ideal oral applicability with excellent colloidal properties and encapsulation capacity for EWDP and curcumin at pH 2.0-7.0. X-ray Photoelectron Spectroscopy (XPS), Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (1H NMR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC) results indicated that hydrogen bonding and hydrophobic interaction were the main driving force for the formation of amphiphilic NPs. Upon combination with HTCC, EWDP (both shell material and core nutraceuticals) could facilitate curcumin loading into the deeper β-CD cavity site with admirable solubility improvement. Moreover, EWDP and curcumin after co-delivery exhibited superior bioavailability (especially for bioactivity and cellular absorption) than the simple mixture and conventional curcumin inclusion complex. Overall, these findings are enlightening for the rational peptide based oral co-delivery system formulations for a broader range of hydrophilic and hydrophobic nutraceuticals (initially synergistic or not) in the food and related health-promoting fields.

Egg-white peptides (EWP,1 kDa) have been shown to possess various bioactive properties. However, poor emulsification of EWP limits its application in functional foods. In this study, EWP aggregation induced by proanthocyanidins (PC) contributed to the improvement of emulsion properties. The two-step binding process of PC-EWP-EWP was confirmed by isothermal titration calorimetry, fluorescence spectroscopy, surface hydrophobicity, and Fourier transform infrared spectroscopy. We found that first EWP combines with PC via hydrogen bonding and hydrophobic interactions. Next, more EWPs bind to the EWP in PC-EWP via hydrogen bonding, thereby forming PC-EWP-EWP aggregates. The aggregates (PC to EWP ratio of 1:4) reduced the surface tension (6 %) and improved the contact angle (53 %). The co-adsorption of EWP and aggregates at the O/W interface improved the contact angle, protein adsorption rate, and emulsion stability. This study establishes EWP aggregates induced by PC as an effective emulsifier, thereby expanding the application fields of EWP.

To have a better protection, strong toughness and good flexibility, all lives and plants must have skins, similarly, all books should have covers. In this paper, we follow in the footsteps of Poincloux et al. [Phy.Rev.Lett. 126, 218004 (2021)] and extend their centerline-based theory from books without covers to hardcover book with internal friction. Our investigations show that the hardcover are more essential than the core layers in terms of bending response as well as energy absorption. The central goal of studying the covered book is not only to predict the bending deformation of the books, but also as a representative case to help finding some clue on the universal behaviours of multilayered architectures with internal friction.

In this paper, the effects of hydroxyl radical-induced oxidation on structural characteristics, molecular interaction, functional properties, especially in gastric digestibility of egg white protein (EWP) were investigated. Altogether, oxidation enhanced EWP foaming stability, accompanied with even and loose arrangement bubbles by high interfacial and rheological properties. Additionally, structure and morphology characterization of hydrolysates as well as digestion kinetics results indicated the oxidized EWP had greater digestion degree and rate to release more free amino acids, along with hydrolysates composed by smaller globules and fibers. Briefly, oxidation might improve EWP functional and gastric digestive properties by providing more flexible conformation and strengthening non-covalent interactions. This work might provide an enlightening insight for enhancing protein functional properties and the nutrition of EWP via prompting amino acids release for the healthy food design.

Fear memory contextualization is critical for selecting adaptive behavior to survive. Contextual fear conditioning (CFC) is a classical model for elucidating related underlying neuronal circuits. The primary visual cortex (V1) is the primary cortical region for contextual visual inputs, but its role in CFC is poorly understood. Here, our experiments demonstrated that bilateral inactivation of V1 in mice impaired CFC retrieval, and both CFC learning and extinction increased the turnover rate of axonal boutons in V1. The frequency of neuronal Ca

The filling mining method is planned to be adopted in Chentaigou Iron Mine. There are many significant buildings and facilities in the mining area, making it necessary to evaluate the influences of underground mining on the surface buildings and facilities. The main purpose of this research was to evaluate the extent of the surface subsidence basin and the degree of damage of buildings and facilities after filling mining by numerical simulation. To this end, a three-dimensional numerical model of the whole mining area was established. Secondly, a Discrete Fracture Network (DFN) in 3DEC numerical simulation software was adopted to obtain the strength parameters of each representative elemental volume (REV). Furthermore, FLAC3D numerical simulation software was utilized to evaluate the range of influence of the surface subsidence basin after filling mining. Finally, the maximum major principal strain on the surface was calculated. The results show that the surface subsidence basin of underground mining in this iron mine undergoes slow expansion then rapid expansion. Expansion of the surface subsidence basin is restricted by fault F1. After the mining orebody, the maximum major principal strain of surface meets design requirements, and the surface buildings and facilities are deemed safe.

This study aimed to establish binary protein system on egg white ovalbumin (OVA) -lysozyme (LYS), and investigated the relationship between co-aggregation and co-gelation. We focused on the formation of OVA-LYS complex, the typical thermo-dynamically favored coacervation process, in terms of gelling properties, microstructure and thermodynamics. Benefited from synergistic effects during co-gelation, the thermally induced gels of OVA-LYS complex formed at extremely low protein concentration (18 mg/mL) and showed higher storage modulus with increasing LYS concentration. Moreover, the rising particle size, reduced zeta potential, unordered secondary structure and strengthened protein chain were observed with the addition of LYS. Remarkably, the divalent ions enhanced thermodynamic stability of OVA-LYS complex, although the growth of aggregates units were prevented by ions at room temperature. ITC and molecular docking analyses revealed the binding affinity stoichiometry and combination phase, which were closely related to the decrease of minimum energy resulted from the formation of hydrogen bond.

The aim of this study is to develop a dual-functional ingredient with antioxidant activity and emulsification. The emulsion stability of ovalbumin (OVA) was improved by procyanidins (PC). The interactions between OVA and PC were investigated using multi-spectroscopy and molecular docking. Furthermore, the effect of the addition of the OVA-PC mixture on emulsion stability was evaluated as well. The fluorescence results showed that the quenching mechanism of PC to OVA's endogenous fluorescence was static quenching, and the binding ratio of OVA and PC was 1:1. Circular dichroism (CD) and Fourier Transform Infrared Spectrometer (FT-IR) showed that the addition of PC promoted the unfolding of OVA, and transformed the secondary structure of OVA from α-helix to β-sheet. The main driving force of OVA and PC was hydrogen bonding, according to molecular docking analysis. Among all the samples, the stability of the emulsion of OVA-PC at a ratio of 1:30 exhibited extremely high stability and the smallest particle size. In comparison with individual OVA emulsions, the OVA-PC emulsions had excellent physical stabilities. Meanwhile, the oxidation degree of protein and oil for the OVA-PC emulsions was lower than that of the native OVA emulsion after 8-day storage. Our work provides important insights for understanding the interaction between OVA and expanding the application of OVA-PC.

This study aims to evaluate the structure of ions-regulated gelation of egg white protein (EWP) via aggregation kinetics model, which was built by monitoring turbidity. Results showed that compared with NaCl and KCl, the addition of Na

Alzheimer’s disease (AD), a serious neurodegenerative disease, is pathologically characterized by synaptic loss and dysfunction. Synaptic vesicle protein 2A (SV2A) is an indispensable vesicular protein specifically expressed in synapses and can be used as a biomarker for synaptic density. We found that the expression of SV2A was down-regulated in the hippocampus of AD patients, yet the relation of SV2A to other hallmarks of AD pathology such as amyloid precursor protein (APP), β-amyloid (Aβ), and Tau protein is not thoroughly clear. In addition, SV2A colocalized with APP and was down-regulated at Aβ deposition. Moreover, we found that SV2A deficiency leads to a simultaneous increase in Aβ and Tau hyperphosphorylation, while SV2A overexpression was associated with downregulation of β-site APP cleaving enzyme 1 and apolipoprotein E genes. In addition, evidence gained in the study points to the phosphatidylinositol 3-kinase signaling pathway as a possible mediator in SV2A regulation influencing the incidence and development of AD. With limited effective diagnostic methods for AD, a close interplay between SV2A and AD-related proteins demonstrated in our study may provide novel and innovative diagnostic and therapeutic opportunities., Frontiers in Cell and Developmental Biology, 9, ISSN:2296-634X

Electron beam irradiation (EBI) is a widely applied non-thermal technology for food processing. To investigate the influence of EBI on the antioxidant activities and the structure of proteins, we treated egg white protein (EWP) with EBI and tracked the changes in antioxidant activities as well as in the structure of EWP. The ABTS+ free radical scavenging rate significantly increased from 30.16 ± 1.45% to 49.48 ± 1.53% (P

Highlights • Foaming and emulsifying properties are linear correlated with glycation degree. • Ultrasound treatment enhanced glycation degree and surface properties of conjugates. • Ultrasound promoted the conversion of α-helices to β-sheets and unfolded structures. • Ultrasound induced the formation of amyloid-like fibrils of conjugates., This study aims to optimize the ultrasound treatment conditions for enhancing the degree of glycation (DG) of ovalbumin (OVA)-xylose conjugates through Maillard reaction and investigate the correlation between DG and functional properties affected by structural changes. The structural and functional properties of classical heating OVA, glycated OVA, ultrasonic treated OVA, and ultrasound-assisted glycated OVA were investigated to explore the interaction mechanism of ultrasound treatment on foaming and emulsifying properties improvement. Results indicated that the ultrasound assistance increased free sulfhydryl content, surface hydrophobicity and particle size of OVA-xylose conjugates, and thus enhancing the surface properties, which were strongly linear correlated with DG under different glycation parameters (pH, xylose/OVA ratio, heating time). Additionally, circular dichroism spectroscopy analysis revealed that ultrasound promoted the conversion of α-helices to β-sheets and unfolded structures, which was consistent with the formation of short amyloid-like aggregates that observed by atomic force microscopy phenomenon. Overall, our study provides new insights into the effects of ultrasound treatment on Maillard-induced protein functional properties enhancement, which may be a new strategy to tune the DG and functionality of protein-saccharide grafts during ultrasound processing.

To improve the tribological properties of a potato digging shovel (PDS), Ni65-based coatings with rare earth oxides additions were fabricated on 65Mn# steel via High-Velocity Oxygen-Fuel (HVOF) flame spraying, the effect of macroscopic surface shape of PDSs on their wear resistance of PDSs was examined, and finally a kind of PDS with a specific macroscopic surface shape and satisfied wear resistance was obtained. The addition of CeO2 and Y2O3 decreased the defects in coatings, refined the microstructure, made hard phases distributed more uniformly and ultimately improved coating properties. According to the XRD analysis results, the Ni65-based coatings were composed of the matrix phase γ-Ni and hard phases formed by Cr, Fe and Ni with B, C and Si. More Cr7C3 phases were detected in coating B than in coating A, but the phases related to Y and Ce were also not detected because of the low content in both EDS and XRD analyses. Heat treatment and HVOF flame sprayed coatings both increased the hardness of specimens, and coating A (621HV1.0) provided a hardness nearly equivalent to that of the heat treatment specimens (617HV1.0), while coating B provided the highest hardness (664HV1.0). For all specimens, laser surface texturing (LST) structures weakened their corrosion resistance. However, the Ni65-based self-fluxing alloy coatings significantly improved the corrosion resistance of specimens, and coating B provided the best corrosion resistance. SEM images show that the main wear mechanism for worn specimens was abrasive wear, and less wear signs were observed on the surface of coating B. Abrasive wear examinations indicate that specimen BJ had the best wear resistance and, compared with specimen W, the mass loss of specimen BJ decreased by 28.56% and 20.83% at relative sliding speeds of 2.35 m/s and 3.02 m/s, respectively. However, considering the negative effect of LST structures on the corrosion resistance of specimens, the processing techniques of specimen A and specimen B are more applicable to PDSs. The macroscopic surface shapes affected the wear resistance of PDSs and ZF had the lowest mass loss but the highest draught force; comparatively, YS had a better balance on the draught force reduction and wear resistance. Finally, YS with coating B, which decreased the mass loss by more than 27.17%, is recommended in this paper. On the whole, the conclusions in this paper provide a reference for the design of potato digging shovels with lower draught force and better tribological properties.

Glycation can improve the functional properties of protein. However, in vitro and animal studies have shown that glycation induced lysine blockage and impaired protein digestibility. This study aimed to explore the effects of different glycation degree on the structure and digestive characteristics of ovalbumin. The results showed that glycation decreased the turbidity and hydrophobicity of the protein and changed the protein structure. Moreover, the results of in vitro simulated digestion revealed that glycation reduced the contents of essential amino acids and total amino acids after digestion. Glycation changed the amino acids and peptides release from the protein by resisting the digestion of digestive enzymes, especially trypsin. In conclusion, this work links glycation, protein digestibility, and the release of amino acids and peptides. This emphasizes the importance of the balance between improving properties and ensuring the digestibility of proteins during food processing.

This study aims to evaluate monovalent (Na+) and divalent (Mg2+) ions regulated ovalbumin (OVA) foaming properties enhancement via the change of protein structural and interfacial properties. The macro and microscopic photographs of samples after homogenization 0 min and 30 min were recorded. Results showed that foaming capacity (FC) significantly increased from 59.44 ± 16.69% to 136.67 ± 11.55% (NaCl) and 117.22 ± 5.36% (MgCl2). Accordingly, viscosity and surface intension reduced, whereas the amount of OVA adsorption increased, which suggested that ions could promote adsorption of OVA to air-water interface and further improve the foaming properties. Analogously, surface hydrophobicity (H0) increased, which revealed that the improvement of hydrophobic interactions of OVA. Besides, the β-sheet content increased, which indicated larger aggregates formed. Noteworthy, from the results of the interfacial adsorption amount and microscopic photographs, the foaming stability (FS) of samples with divalent ions was better, which could be hypothesized that protein intermolecular interactions via salt bridge may be stronger, while monovalent ions interacted with protein by nonspecific bond. Overall, our study provides a convenient approach of ions regulated structural and foaming properties of OVA, which may be a new strategy in improving the protein interfacial properties in food processing industry.

Background:Alzheimer’s Disease(AD), a serious neurodegenerative disease,is pathologicallycharacterized by synaptic loss and dysfunction.Synaptic vesicle protein 2A (SV2A) is an indispensable vesicular protein specifically expressed in synapses and can be used as a biomarker for synaptic density. Nevertheless, the involvement of SV2A in the pathogenesis and development of ADand its relation to other hallmarks of AD pathology, such as amyloid precursor protein (APP), β-amyloid (Aβ), and tau protein are not fully understood.Methods:We first examined and compared the mRNA levels of SV2A in the hippocampus of AD patients and non-AD subject in the Allen Brain database,thenwe constructed SV2A knockout mouse model.Using PET imagingwe compared the expression of Aβ in SV2A knockout mice and WT mice, analyze the relationship between SV2A and AD related proteins by quantitative real-time polymerase chain reaction (PCR), western blotting and ELISA.Results:Our results showed thatthe expression of SV2A was downregulated in the hippocampus of AD patients.In addition,SV2A colocalized with APPandwas downregulated at Aβ deposition. Moreover, we used APPswe293T cells lines to either silence or overexpress SV2A and found that SV2A deficiency leads to a simultaneous increase in Aβand Tau hyperphosphorylation,whileSV2A overexpression was associated with down-regulation of BACE1 and APOE. In addition, evidence gained in the study points PI3K signaling pathway as a possible mediator in SV2A regulation influencing the incidence and development of AD. Conclusions:Our research demonstrated that SV2A is an important regulator of AD, close interplay between SV2A and AD related proteins demonstrated in our studyprovide novel diagnostic and therapeutic opportunities of AD. This study provides guidelines and information regarding the mechanism of SV2A influence in the regulation of AD and possible future research of neurological diseases.

Lipid oxidation often occurs during egg white protein (EWP) storage and processing periods. Here, 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) was performed to simulate lipid oxidation to probe the oxidation effects on foaming and structural properties of EWP. Results indicated that EWP structure became unfolding and flexible after oxidation, resulting in more hydrophobic groups and negative charge exposed and soluble aggregates formed, which revealed by the results of DLS and AFM. Additionally, high resolution mass spectrometry results evidenced that ovotransferrin and lysozyme trended to be new oxidation targets with the AAPH concentration increasing, and the oxidation sites inside lysozyme proved that EWP unfolding and exposure of internal hydrophobic amino acids, which were related to the enhancement of EWP foaming properties. Overall, our study provided a further analysis of the lipid induced oxidation of EWP, which may contribute to provide a more accurate strategy for enhancing protein foaming properties in food industry.

Due to its advantages in rapid manufacturing, Three-dimensional concrete printing (3DCP) technology has developed rapidly in the past several decades. However, there are still many problems to be solved in the printing process. For example, many 3DCP structures failed during printing processes due to stability problems. There are still various shortcomings in the current stability research, among which the most significant is the inability to accurately predict the printing failure height. In this paper, a numerical model is established to predict the buckling failure of a 3DCP cylinder under its dead weight, and the effect of the interfacial area on the structural stability is analyzed. The results showed that the concept of the interfacial area solves the problem that the failure height predicted by the simulation is not consistent with experiments. Second, more detailed 3DCP structural behaviors are discussed, including the influence of the layer cross-sectional geometry on the stability, the influence of the structural deformation on the print path, and the development of the failure mode. Finally, the influences of the relevant printing parameters on the structural stability are evaluated. The results indicate that the interface is an important index that should be used to evaluate the structural stability in 3D concrete printing processes.

The mechanism between food gelation and its digestibility has attracted increasing attention over the past few decades. This study aimed to evaluate the effect of glycation degree on the gelation and digestibility of egg white gel (EWG) using an in vitro model and a multi-scale characterization of gel structure. Results showed that EWG glycated with increasing d -ribose by covalent bonds exhibited better gelling properties and lower in vitro digestibility according to the appearance of soluble proteins and peptides. Besides, glycation preference for ovotransferrin at lysine might be important for regulating gel structure and proteolysis accessibility via the ratio of fibrous and granular aggregates. Moreover, gel structure was predominant over amino acids modification for digestibility. Binding disorder and steric hindrance could ascribe to the lower digestibility of gels. These findings are enlightening for the formulation and production of food matrix with controlled digestibility through glycation in food and related pharmaceutical fields.

We report the wet-state glycation of Bovine Serum Albumin (BSA) with xylose through the Maillard reaction and its effect on protein aggregations during heat treatment. Using low doses of xylose, glycation stabilized the conformations of BSA and reduced the formation of large aggregates during heat treatment. However, using high doses of xylose, glycation promoted the conversion of α-helices to unfolded structures and β-sheets, and induced the formation of short amyloid-like aggregates after heat treatment. Using high-resolution mass spectrometry, three possible glycation sites were determined on BSA treated with low dose of xylose, while six glycations sites were detected when high doses of xylose were used instead. Considering the importance of glycation to the food industry, this work not only provides new insights into the nonlinear effects of glycation on protein stability, but also provides a strategy to tune the nutritional value and functionality of proteins during food processing.