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Tartary buckwheat, which has nutritional and health benefits, has been consumed in China for so many years. However, its predominant component, starch, limits the application range of tartary buckwheat in the food industry. In this study, tartary buckwheat starch (TBS) was extracted and subjected to heat–moisture treatment (HMT) at different moisture levels (20–35%). Both the solubility and swelling power of native starch significantly decreased following HMT. In HMT-modified TBS, oil absorption capacity decreased and water absorption capacity increased with increasing moisture level. The typical A-type X-ray diffraction pattern of native starch was not affected by HMT. Gelatinization temperature, gelatinization temperature range, and relative crystallinity increased with increasing moisture level. However, peak viscosity, gelatinization enthalpy, hardness, and adhesiveness of starch gels significantly decreased with moisture level. These results revealed that the structure and physicochemical properties of TBS can be modified by HMT to improve its thermal stability and extend its application range.

Whole grain oats are widely regarded as conferring significant health benefits. Composite flour of whole grain oat flour, wheat flour, and tapioca starch in the ratio 1:1:0.16 was formulated to make oat noodles with the addition of gluten at various levels. The influence of gluten on pasting and gelling properties of composite flour, and on cooking, textural, and sensory properties of salted oat noodles was evaluated. Addition of gluten decreased the paste viscosity, reduced hardness and springiness of gel, reduced cooking yield, cooking loss, and broken ratio during cooking, and increased the tensile strength and firmness of cooked noodles. Scanning electron microscopy showed that gluten tightened the network of protein in the noodles by forming oriented fibrils. Addition of gluten had little effect on the color of raw and cooked oat noodles, which were somewhat yellow. Sensory evaluation indicated that addition of gluten could enhance the overall acceptability of cooked oat noodles. This study ...

Summary Thirty nine buckwheat cultivars were collected from China, of which twenty one were tartary buckwheat and others were common buckwheat. Flour samples from these cultivars were analysed for colour properties, nutritional composition and flavonoid content. Buckwheat cultivars exhibited high variations for each of these parameters. The flour of common buckwheat showed a higher whiteness index than that of tartary buckwheat and contained very low levels of flavonoids. On average, the tartary buckwheat flour contained a higher level of ash (2.38%) and lower levels of total starch (70.22%), amylose (22.32%), resistant starch (17.66%) than the common buckwheat flour (2.17%, 73.69%, 23.01%, 18.69% respectively) (P

Thermoplastic vulcanizates (TPVs) based on PP and EPDM (the ratio is 5:5) with different crosslinking degrees were prepared using different contents of phenolic resins, and then blended with polyamide 6 (PA6). The results indicated that with an increase in crosslinking degree, the double yielding phenomenon in PA6/TPV blends became more distinct, the yield stress of the first yield point and the yield stress difference of the two yield points decreased; however, the yield strain of the first yield point did not change with the increasing crosslinking degree of the TPV, but the yield strain of the second yield point increased, resulting in a more broadened yield region. The SEM results showed that with an increase in the crosslinking degree of TPV, the diameter of TPV increased in the core layer, and the orientation degree of TPV in the skin and subskin layer deceased, accompanying with a decrease of the ratio of length to diameter (L/D) of the droplets. The morphology evolution of the PA6/TPV blend during the tensile test was also studied, and the results agreed well with the model we proposed

Prospero-related homeobox protein (Prox1) plays essential roles in the development of many tissues and organs. In the present study, we show that Prox1 is modified by the small ubiquitin-like protein SUMO-1 in cultured cells. Mutation analysis identified at least four potential sumoylation sites within the repression domain of Prox1. Our data indicate that sumoylation of Prox1 reduces its interaction with HDAC3 and as a result downregulates its corepressor activity. These findings suggest that sumoylation may serve as a novel mechanism for the regulation of Prox1’s corepressor activity.Structured summaryMINT-6787569:PROX1 (uniprotkb:Q92786) physically interacts (MI:0218) with HDAC3 (uniprotkb:O15379) by anti tag coimmunoprecipitation (MI:0007)MINT-6787767:PROX1 (uniprotkb:Q92786) physically interacts (MI:0218) with SUMO-1 (uniprotkb:P63165) by anti tag coimmunoprecipitation (MI:0007)

In this study we have investigated the effect of mold temperature and moisture content on double yielding of virgin polyamide 6 (PA6) uniaxially deformed at room temperature. The experimental results have revealed that, to a certain extent, a limited increment in both mold temperature and moisture content will make the second yield process become more apparent. However, the double yielding behavior will disappear totally in the case of much higher mold temperature and moisture content. Instead, a typical single sharp yield or brittle fracture will be present in the former case, while in the latter case the samples only display a very broad yield, similar to a rubber-like deformation. Maybe two critical states will be in existence in PA6 exhibiting double yielding behavior, and the critical states are probably relevant with the concentration of the interlinks and intralinks, the lamellae perfection and the crystallite size. Particular emphasis should be placed on the role of interlinks and intralinks when considering the origin of double yielding of virgin PA6 since these links affect the stress transfer significantly. © 2007 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 45: 1217–1225, 2007