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SAF2507 duplex stainless steel (DSS) is often used as a structural component in ocean-going vessels and marine petroleum exploitation equipment, which require superior mechanical properties. In this study, we used cold rolling (CR) at room temperature with 55% or 80% deformation amounts and subsequent annealing at 1273 K in 1 min to prepare SAF2507 samples with a heterogeneous structure (HS) that was composed of ferrite and austenite phases with different grain sizes. Compared with the homogeneous structure samples, the yield strength of the HS samples increased, while the ductility did not decrease. The 55%-1273 and 80%-1273 samples exhibited the hetero-zone boundary-affected regions on both sides of the grain boundary, phase boundary, and twin boundary. This resulted in hetero-deformation-induced (HDI) strengthening and strain hardening of samples during tensile deformation, which improved the ultimate tensile strength of the HS samples while maintaining a good uniform elongation. In addition, the heterogeneous structure of DSS had better corrosion resistance than the initial sample of coarse grain (CG) structure; mainly because the HS samples had finer grains and more grain boundaries on the DSS surface than the CG structure, which is conducive to the formation of high-density passivation film on the surface of stainless steel. The current study provides a new method of material selection of some structural components with the demands of high strength and good ductility. [ABSTRACT FROM AUTHOR]

Alloys with a gradient structure (GS) exhibit a superior combination of strength and ductility. However, the effects of treatment temperature and stacking fault energy on the tensile behavior and microstructure evolution of GS alloys have not been systematically investigated. In this study, GS Cu-Al-Zn alloys with different stacking fault energy (SFE, 40/7 mJ/m2) were prepared using surface mechanical attrition treatment (SMAT) at cryogenic and room temperature, respectively. The microstructure results indicate that more stacking faults and deformation twins were activated in the SFE-7 alloys at cryogenic temperature, which led to higher strength compared to that of the alloys SMAT-ed at room temperature. In addition, it was found that the yield strength and hetero-deformation-induced (HDI) stress of the SFE-7 alloy were significantly higher than those of the SFE-40 alloy, resulting in a good combination of strength and ductility. Furthermore, more dispersed strain bands were observed in the SFE-7 sample during whole tensile deformation, which contributes to higher ductility. [ABSTRACT FROM AUTHOR]

Summary: The changes in gel characteristics, rheology and antioxidant properties, microstructure and water mobility were studied to investigate the potential use of flaxseed oil double emulsion to replace pork back‐fat (25%, 50%, 75% and 100%) in reduced‐fat pork batter. The flaxseed oil double emulsion (pH 6.0) was made of 20 mL 0.5% tea polyphenol solution (w/w), 20 mL flaxseed oil, 60 mL 4% whey protein (w/w) and 400 mL 2% Arabic gum solution. The result showed that the TBARS, L*, and a* values of pork batter significantly decreased (P < 0.05) when the flaxseed oil double emulsion replacing the pork back‐fat was ≤50%. Meanwhile, the pH, emulsification stability, hardness, springiness, gumminess, chewiness, cooking yield and G′ at 80 °C significantly increased (P < 0.05). In addition, the mobility of water in cooked batter first decreased and then increased (P < 0.05) with increasing flaxseed oil double emulsion. In addition, the microstructure of cooked pork batter with 50% flaxseed oil double emulsion has a continuous, tighter and regular structure, with the pores being smaller and more uniform. Overall, the replacement of pork back‐fat with flaxseed oil double emulsion at 50% reduced‐fat content could improve the quality of pork batter. [ABSTRACT FROM AUTHOR]

The effects of high‐pressure‐modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water‐holding capacity, and water mobility of pork batter were investigated. The high‐pressure‐modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa‐modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa‐modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water‐holding capacity, gel structure, and gel properties among the samples. Overall, the use of high‐pressure‐modified soy 11S globulin improved the gel properties and water‐holding capacity of pork batter, especially under 400 MPa. [ABSTRACT FROM AUTHOR]

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[Display omitted] • Ultrasound-assisted NaHCO 3 increased pH, SSP, cooking yield of reduced-salt batter. • Ultrasound-assisted NaHCO 3 improved the texture and microstructure of batters. • The mobility of water was reduced after treated with ultrasound-assisted NaHCO 3. • Ultrasound-assisted NaHCO 3 enabled reduced-salt batters to have good gel properties. To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yield, and b* values of reduced-salt pork batters significantly increased (P < 0.05) with the increase in ultrasound time and the addition of sodium bicarbonate, leading to the hardness, springiness, cohesiveness, and chewiness significantly increased (P < 0.05). Furthermore, the use of ultrasound-assisted sodium bicarbonate treatment caused the reduced-salt pork batters to form a typical spongy structure with more evenly cavities. Due to the initial relaxation time of T 21 and T 22 were shorter, and the peak ratio of P 21 was increased and P 22 was decreased after ultrasound-assisted sodium bicarbonate treatment, implying that the mobility of water was reduced. Thus, the use of ultrasound-assisted sodium bicarbonate treatment enabled reduced-salt pork batters to have better gel characteristics and higher cooking yield. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effects of sugarcane dietary fiber (SDF) and pre-emulsified sesame oil for pork fat replacement on batter characteristics. Replacing pork fat with SDF and pre-emulsified sesame oil significantly affected color, water- and fat-binding properties, texture, dynamic rheology, microstructure and sensory analysis. With SDF and pre-emulsified sesame oil, the batters had improved textures and gave good sensory scores. These batters containing SDF had reduced the cholesterol and fat contents. With increasing levels of SDF, the batters had higher water- and fat-binding properties, improved texture (hardness, gumminess and chewiness), dynamic rheology and a more balanced nutritional composition. However, when the level of SDF reached 3%, the pores formed by SDF in batter were too large to hinder aggregation and the hardness of batter was unacceptable, which result the allover acceptability to be unsatisfactory. The sample 2% SDF had comparable overall acceptability to the control batter. [ABSTRACT FROM AUTHOR]

To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L ⁎, a⁎, b⁎, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties. [Display omitted] • Adding sodium bicarbonate increased cooking yield, texture properties of myofibrillar protein. • Decreased L ⁎, a⁎, b⁎, and white values with increasing ultrasound duration. • G' increased and a more compact gel structure formed treated with ultrasonic-assisted sodium bicarbonate. • Utrasonic-assisted sodium bicarbonate enhanced the tightness and water retention. [ABSTRACT FROM AUTHOR]

The effects of sugarcane dietary fiber (SDF) on the gelation properties of porcine myofibrillar proteins (MP) were studied to understand its mechanism of action in improving gel functionality. Rheological tests on all composite gels (MP with SDF) showed the visco-elastic nature of MP, but the G′ significantly increased with contents of SDF and with particle size ( P < 0.05). However, the δ exhibited the opposite effect. Light microscopy suggested that SDF affected moisture distribution in the gel by drawing water from MP and homogenously embedded in gelation. It is proposed that during the heating the more concentrated MP promoted the unfolding of MP chains and facilitated the formation of β-sheet instead of α-helices, leading to a compact and homogenous three-dimensioned network. These results indicated that the SDF changed the water distribution and resulted in the enhanced gelation which reacted to firmly bind SDF and form a synergistic interaction system. [ABSTRACT FROM AUTHOR]

The effects of different size particles and contents of sugarcane dietary fiber(SDF) on water state, water holding capacity(WHC), gel strength and microstructure of myofibrillar protein gels was studied. It was found that gel strengths were improved with the increase in SDF particle size and content, and the value of water holding capacity (WHC) reached a maximum with the addition of 80-mesh SDF at 2%. Discrete exponential fitting analysis and multi-exponential function analysis of the T 2 relaxation time revealed that three categories of water, each having different mobility states in the gels, had different effects on the blended gel systems. Also, the intrinsic T 21 relaxation time of immobile water in gels containing SDF was shorter than that in pure gels. Pronounced differences in myofibrillar gel network structures were observed during heating at 80 °C for 20 min. The fractal dimension which was determined by the box count method and the pore density (diameter < 0.1 μm or < 1 μm) further demonstrated that the homogeneity and compactness of gels increased with higher SDF content. However, the formation of numerous SDF cavities, whose particle size and number was enormously affected by the particle size and ratio of SDF added, is likely to have been responsible for the decrease in WHC and the extension of the intrinsic T 21 relaxation times of immobilized water. [ABSTRACT FROM AUTHOR]

Abstract: To explore novel methods for reducing the saturated fatty acid content in meat products, pre-emulsified plant lipids prepared using pulsed ultrasound were used to replace animal fat. Chicken breast myofibrillar protein (MP)–soybean oil emulsion composite gels (SMG) were prepared from 3% chicken breast MP with 27.5% soybean oil incorporated as pre-emulsification with 0.5% sodium caseinate (0.6M NaCl and 50mM phosphate solution, pH6.25). One-factor-at-a-time experiments were carried out to investigate the effect of different ultrasound treatment times on the texture [rheology and texture profile analysis (TPA)], water- and fat-binding (WFB) capacities, and microstructural properties of SMG. Rheological tests showed that ultrasound-treated samples formed a more viscoelastic gel than the control. WFB and textural properties were also significantly improved by pulsed ultrasound (P <0.05). The ultrasound-treated gels exhibited homogeneous fine network microstructures when the ultrasound time was 6min. G′72°C and G″72°C were highly correlated (P <0.01) with WFB and TPA (hardness, springiness, chewiness, cohesiveness, and resilience). These findings show that ultrasound treatment has potential in improving the fatty acid composition of emulsion-type meat products with good functional properties and high yields. [Copyright &y& Elsevier]