Search

ABSTRACT Dihydromyricetin was a nutraceutical with good prospect in food industry. But its poor water solubility limits its application in hydrophilic food. In this study, by forming the inclusion complex with hydroxypropyl-β-cyclodextrin, the solubility of dihydromyricetin in water increased from 0.74 to 53.64 mg/mL. The physicochemical properties of the complex were analyzed by ultraviolet-visible spectrometry, infrared spectrometry and X-ray diffractometry. The result showed that dihydromyricetin in the complex had been completely dispersed in the hydroxypropyl-β-cyclodextrin matrix, not forming a new compound. The thermogravimetric analysis showed the thermal decomposition of dihydromyricetin could be delayed by forming the inclusion complex. And the stability of dihydromyricetin in water against heat was greatly enhanced. It was found that the complex was an effective scavenger of 1,1-diphenyl-2-picrylhydrazyl radicals with the IC50 value of 39.24 µg/mL, and a linear correlation between concentration of the complex and reducing power was observed with a coefficient of r2 = 0.9834. PRACTICAL APPLICATION Dihydromyricetin was a nutraceutical with good prospect in food industry. But the poor solubility and stability of dihydromyricetin in water restricted its application as an antioxidant and functional supplement in hydrophilic food. In this study, by forming the inclusion complex with hydroxypropyl-β-cyclodextrin (HP-β-CD), the solubility and stability of dihydromyricetin in water was significantly improved. In view of the safety of dihydromyricetin and HP-β-CD, the safety of the complex can be accepted. The obtained complex could be used to develop new functional food. [ABSTRACT FROM AUTHOR]

A dual mode competitive-type electrochemical immunosensor was constructed for the detection of dibutyl phthalate using PEI-NG-CoSe 2 /AuNWs composite as new sensing platform and Thi-Au@Pt as dual function signal probe. • A dual mode competitive immunosensor was designed for detecting dibutyl phthalate. • PEI-NG-CoSe 2 /AuNWs was firstly used as sensing platform to improve the performance. • The Au@Pt core-shell loaded Thi was prepared as dual function signal label. • The immunosensor exhibited satisfactory accuracy and a good detection range. In this work, a sensitive dual mode competitive electrochemical immunosensor based on differential pulse voltammetry (DPV) and square wave voltammetry (SWV) response modes for quantitative determination of dibutyl phthalate (DBP) was successfully established. According to diethylenetriamine (DETA) assisted hydrothermal strategy, a novel N-doped graphene/CoSe 2 nanobelt composite was prepared. Afterwards, PEI functionalized NG-CoSe 2 and gold nanowires (AuNWs) were further compounded as a preliminary signal amplification platform for immunosensor. Thionine (Thi)-loaded Au@Pt and secondary antibody (Ab 2) connected as a signal label. The immobilized coating antigen DBP-BSA and the DBP compete for limited antibody binding sites. The concentration of DBP can be determined by DPV detect the Thi signal loaded on the Thi-Au@Pt-Ab 2 label. It can also be determined by SWV mode to detect the current generated by the reaction system of H 2 O 2 and o-phenylenediamine (o-PD) catalyzed by Thi-Au@Pt with peroxidase like properties. Under optimum conditions, the linear ranges of the DPV and SWV modes were 1 pg mL−1∼1 μg mL−1. And LOD were 0.486 pg mL-1 (DPV) and 0.711 pg mL-1 (SWV), respectively. Besides, it exhibited outstanding selectivity, reproducibility, stability and can be used for sensitive detection of DBP in real samples. [ABSTRACT FROM AUTHOR]

To elucidate the mechanisms underlying the changes in the rheological properties of dough made from wheat flour during maturation, the molecular structure of gluten before and after maturation was characterized. Wheat flour was matured under three distinct conditions for predetermined durations. The development time, stability, and maximum force of dough peaked at 7.10 min, 8.58 min, and 88.98 N, respectively, after 40 days of maturation at 25 °C and 40 °C. Compared to the control, the storage modulus of dough made from wheat flour matured at 40 °C increased, while creep compliance decreased, indicating improved deformation resistance and a closer resemblance to viscoelastic solid materials. SDS-PAGE and molecular weight distribution indicated that maturation induces the binding of gluten peaks, evoking small molecular weight proteins to form larger protein clusters through folding. Compared to the control, the content of disulfide bonds significantly (P < 0.05) increased, tightening the protein network, while fluorescence intensity decreased after 40-50 days. This is accompanied by a distinct cross-linkage structure, confirmed by AFM. Among the three maturation conditions, 40 °C had the most pronounced effect, followed by 25 °C. This study offers insights and a theoretical basis for adjusting maturation conditions to enhance wheat flour quality., Competing Interests: Declaration of competing interest No conflict of interest exits in submitting this manuscript, and manuscript is approved by all authors for publication. I would like to declare on behalf of my co-authors that the work described was original research that has not been published previously, and not under consideration for publication elsewhere, in whole or in part. All the authors listed have approved the manuscript that is enclosed., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The volatile profiles of wheat flour during maturation were examined through headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with electronic nose (E-nose) and electronic tongue (E-tongue) analyses. The wheat flour underwent maturation under three distinct conditions for predetermined durations. While GC/MS coupled with E-tongue exhibited discernment capability among wheat flour samples subjected to varying maturation conditions, E-nose analysis solely relying on principal component analysis failed to achieve discrimination. 83 volatile compounds were identified in wheat flour, with the highest abundance observed in samples matured for 50 d at 25 °C. Notably, trans-2-Nonenal, decanal, and nonanal were the main contributors to the characteristic flavor profile of wheat flour. Integration of HS-SPME-GC/MS with E-tongue indicated superior flavor development and practical viability in wheat flour matured for 50 d at 25 °C. This study furnishes a theoretical groundwork for enhancing the flavor profiles of wheat flour and its derivative products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Citrinin (CIT) is a mycotoxin with nephrotoxicity and hepatotoxicity, presenting a significant threat to human health that is often overlooked. Therefore, a dual-signal mode (DPV and SWV) aptasensor for citrinin (CIT) detection was constructed based on tetrahedral DNA nanostructures (TDN) in this study. Furthermore, PtPdCo mesoporous nanozymes exhibit catalase-like catalytic functions, generating significant electrochemical signals through a Fenton-like reaction. Meanwhile their excellent Methylene Blue (MB) loading capability ensures independent dual signal outputs. The RecJf exonuclease-assisted (RecJf Exo-assisted) process can expand the linear detection range, enabling further amplification of the signal. Under optimized conditions, the constructed aptaensor exhibited excellent detection performance with limits of detection (LODs) of 7.67 × 10 -3  ng·mL -1 (DPV mode) and 1.57 × 10 -3  ng·mL -1 (SWV mode). Due to its multiple signal amplification and highly accurate dual-signal mode detection capability, this aptasensor shows promising potential for the in situ detection., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch and gluten protein modifications, the impact of lipid changes has been largely unexplored. This study addresses this gap by examining the maturation of freshly milled wheat flour at 15 °C, 25 °C, and 40 °C over 60 days, focusing on enzymatic activities-lipase, lipoxidase, and catalase-and lipid metabolites, including free fatty acids, conjugated trienes, p -anisidine value, and total oxidation value. The results of this study showed that free fatty acids continued to increase at all temperatures, with the most significant increase of 50% at 15 °C. The p -anisidine value followed a pattern of initial increase followed by a decline, while conjugated trienes were markedly higher at 40 °C, suggesting temperature's significant influence on lipid peroxidation. Notably, total oxidation values became erratic post 30 days, indicating a shift in oxidative dynamics. This study underscores the correlation between lipid metabolites and enzymatic activities, revealing the enzymes' pivotal role in lipid oxidation. The interplay of temperature and time offers valuable insights for optimizing wheat flour maturation, ensuring superior quality for various applications.

This study compared four biocolloids (sanxan, xanthan gum, curdlan, and guar gum) in different concentrations to replace NaCl in improving the recooking quality of salt free frozen cooked noodles (SF-FCNs). Sanxan outperformed NaCl and other biocolloids significantly improving the firmness (21.0%), chewiness (63.5%), and toughness (15.4%) of SF-FCNs after 10 freeze-thaw (FT) cycles. The results of the freezing-thawing curves showed SF-FCNs had prior FT stability when sanxan was added at 1.2%. Subsequently, the result of differential scanning calorimetry and nuclear magnetic resonance revealed sanxan reduced the content and mobility of freezable water while increasing the content of bound water. The scanning electron microscope, mercury intrusion, and optical microscopy analyses indicated that sanxan reduced the size and volume of ice crystals and the structural damage of SF-FCNs by controlling the water. The work contributes to a theoretical framework for enhancing SF-FCNs quality through precise water and ice crystal control., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

The qualities of wheat dough are influenced by the high-molecular-weight glutenin subunits (HMW-GS), a critical component of wheat gluten protein. However, it is still unknown how HMW-GS silencing affects the aggregation characteristics of dough. Two groups of near-isogenic wheat were used to study the effects of HMW-GS silencing on dough aggregation characteristics, dough texture characteristics, and dough microstructure. It was observed that the content of gliadin in LH-11 strain significantly increased compared to the wild-type (WT). Additionally, the amount of glutenin macropolymer and the glutenin/gliadin both decreased. The aggregation characteristics and rheological characteristics of the dough in LH-11 strain were significantly reduced, and the content of β-sheet in the dough was significantly reduced. The HMW-GS silencing resulted in a reduction in the aggregation of the gluten network in the dough, which related to the alteration of the secondary and microstructure of the gluten., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Amyloid-like aggregation widely occurs during the processing and production of natural proteins, with evidence indicating its presence following the thermal processing of wheat gluten. However, significant gaps remain in understanding the underlying fibrillation mechanisms and structural polymorphisms. In this study, the amyloid-like aggregation behavior of wheat gluten and its components (glutenin and gliadin) during cooking was systematically analyzed through physicochemical assessment and structural characterization. The presence of amyloid-like fibrils (AFs) was confirmed using X-ray diffraction and Congo red staining, while Thioflavin T fluorescence revealed different patterns and rates of AFs growth among wheat gluten, glutenin, and gliadin. AFs in gliadin exhibited linear growth curves, while those in gluten and glutenin showed S-shaped curves, with the shortest lag phase and fastest growth rate ( t 1/2 = 2.11 min) observed in glutenin. Molecular weight analyses revealed AFs primarily in the 10-15 kDa range, shifting to higher weights over time. Glutenin-derived AFs had the smallest ζ-potential value (-19.5 mV) and the most significant size increase post cooking (approximately 400 nm). AFs in gluten involve interchain reorganization, hydrophobic interactions, and conformational transitions, leading to additional cross β-sheets. Atomic force microscopy depicted varying fibril structures during cooking, notably longer, taller, and stiffer AFs from glutenin.

In the complex Internet of Things (IoT) environment, a plethora of IoT services with akin functions but varying qualities of service exist. To meet diverse customer needs and drive widespread application, service composition optimization becomes crucial. In the current era of rapid development in artificial intelligence, intelligent algorithms play a significant role in optimizing service composition. However, algorithms applied to IoT service composition optimization face common challenges of low search efficiency and insufficient optimization precision, including the Shuffled Frog Leaping Algorithm (SFLA) and Genetic Algorithm (GA). Therefore, this study seeks to enhance the perception of service quality in IoT service composition. It proposes an improved SFLA (ISFLA) based on the original SFLA. The algorithm integrates chaos theory and reverse learning theory for the acquisition of the initial population. It utilizes Euclidean distance to partition the population into groups and employs Gaussian mutation to optimize the optimal individual of each group. Finally, the entire population undergoes evolution through a local update method based on two strategies. Simulated experiments were conducted to search for optimal IoT service composition solutions of different scales. The results indicate that, compared to the SFLA, GA, ISFLA*, IGSFLA and SFLAGA, ISFLA achieves superior fitness values, better composition solutions, and exhibits faster convergence, higher stability, and greater overall operational efficiency., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Author(s).)

In this study, the mechanisms by which sanxan protected the quality of salt-free frozen-cooked noodles (SFFCNs) were investigated, with a focus on the composition and structural properties of gluten. The results showed that sanxan facilitated the formation of glutenin macropolymer and maintained the stabilization of glutenin subunits in freeze-thaw cycles (FTs). In terms of protein structure, sanxan weakened the disruption of secondary structure caused by FTs and increased the proportion of gauche - gauche -gauche (g-g-g) conformations in the disulfide (S-S) bonds bridge conformation. Simultaneously, sanxan reduced the exposure degree of tryptophan (Trp) and tyrosine (Tyr) residues on the protein surface. Moreover, the intermolecular interaction forces indicated that sanxan inhibited S-S bonds breakage and enhanced the intermolecular crosslinking of gluten through ion interactions, which was crucial for improving the stability of gluten. This study provides a more comprehensive theoretical basis for the role of sanxan in improving the quality of SFFCNs., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 Published by Elsevier Ltd.)

Herein, we synthesized anemone-like copper-based metal-organic frameworks (MOFs) loaded with gold-palladium nanoparticles (AuPd@Cu-MOFs) and polyethylenimine-reduced graphene oxide/gold-silver nanosheet composites (PEI-rGO/AuAg NSs) for the first time to construct the sensor and to detect T-2 toxin (T-2) using triple helix molecular switch (THMS) and signal amplification by swing-arm robot. The aptasensor used PEI-rGO/hexagonal AuAg NSs as the electrode modification materials and anemone-like AuPd@Cu-MOFs as the signal materials. The prepared PEI-rGO/hexagonal AuAg NSs had a large specific surface area, excellent electrical conductivity, and good stability, which successfully improved the electrochemical performance of the sensors. The AuPd@Cu-MOFs with high porosity provided a great deal of attachment sites for the signaling molecule thionine (Thi), thereby increasing the signal response. The aptasensor developed in this study demonstrated a remarkable detection limit of 0.054 fg mL -1 under optimized conditions. Furthermore, the successful detection of T-2 in real samples was achieved using the fabricated sensor. The simplicity of the THMS-based method, which entails modifying the aptamer sequence, allows for easy adaptation to different target analytes. Thus, the sensor holds immense potential for applications in quality supervision and food safety.

Herein, a novel magneto-mediated electrochemical aptasensor using the signal amplification technologies of DNAzyme motor and electrocatalyst for vanilla (VAN) detection was fabricated. The D/B duplex, formed by the DNAzyme motor that was each silenced by a blocker, and hairpin DNA1 (H1) containing adenosine ribonucleotide (rA) site were tethered on the sites of the gold nanoparticles@hollow porphyrinic-Metal-organic framework/polyethyleneimine-reduced graphene oxide (AuHPCN-222/PEI-rGO)-modified gold electrode (AuE). Then, after homogeneous and specific recognition in the presence of the VAN, trigger DNA was released and enriched by magnetic separation technique and introduced to the sensing platform to activate the DNAzyme motor, which efficiently improved target recognition capability and avoided the obstacle of multiple DNA strands tangling. More interestingly, the activated DNAzyme motor could repeatedly bind to and cleave H1 in the presence of Mg 2+ , leading to the exposure of a plethora of capture probes. The thionine (Thi) functionalized hairpin DNA2 (H2)-Pt@Ni-Co as signal probes could hybridize with capture probes. Additionally, the Pt@Ni-Co electrocatalysts presented catalytic activity towards Thi to obtain stronger electrochemical signals. VAN with concentrations ranging from 1 × 10 -6 to 10 μM was determined and a detection limit was down to 0.15 pM. The designed electrochemical sensor was highly selective with specificity, stability, reproducibility, and reliable capability for monitoring the VAN in real samples., Competing Interests: Declaration of competing interest We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted., (Copyright © 2023 Elsevier B.V. All rights reserved.)

With the widespread application of computer technology in engineering education, Online Judge (OJ) systems have become an important platform for programming teaching. OJ systems provide a platform for learners to practice programming skills, submit solutions, and receive feedback. They offer a conducive environment for learners to engage in hands-on coding exercises and enhance their programming abilities. This article explores the use of OJ systems as a software tool for enhancing programming education in engineering. It investigates how the difficulty and order of programming problems affect the users' behavior, performance, and cognitive load in OJ environments. The research data were sourced from Project&#95;CodeNet. Using statistical methods, such as Spearman correlation analysis and differential analysis, the study reveals the factors that influence the users' submission situations, answer order, and learning outcomes. The findings provide useful implications for OJ system developers, teachers, and learners in designing, implementing, and using OJ systems for programming education in engineering. The study suggests that problem difficulty and order should be considered and adjusted according to the users' abilities and progress, to provide appropriate challenges and support, balance the cognitive load, and improve the programming skills of the users., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2023 The Authors. Published by Elsevier Ltd.)

Konjac glucomannan (KGM) can act as a food additive to improve the quality of dough. The effects of KGM on the aggregation patterns and structural properties of weak, middle, and strong gluten were studied. We found that with a higher proportion of KGM substitution (10%), the aggregation energy of middle and strong gluten became lower than the control samples, while exceeding the control for weak gluten. With 10% KGM, aggregation of glutenin macropolymer (GMP) was enhanced for weak gluten, but suppressed for middle and strong gluten. The α-helix transferred to β-sheet in weak, but caused more random-coil structures for middle and strong gluten induced by 10% KGM. With 10% KGM, the network for weak gluten became more continuous, but severely disrupted for middle and strong gluten. Thus, KGM has distinct effects on weak, middle, and strong gluten, which related to the alteration of gluten secondary structures and GMP aggregation pattern., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

To clarify the effect of NaCl concentration (0-2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescence data and Congo red stain images confirmed the presence of AFs and revealed that the 0.4% NaCl concentration promoted the production of AFs. The surface hydrophobicity results showed that the hydrophobicity of AFs increased significantly from 3942.05 to 6117.57 when the salt concentration increased from 0 to 0.4%, indicating that hydrophobic interactions were critical for the formation of AFs. Size exclusion chromatography combined with gel electrophoresis plots showed that the effect of NaCl on the molecular weight of AFs was small and mainly distributed in the range of 5-7.1 KDa (equivalent to 40-56 amino acid residues). X-ray diffraction and AFM images showed that the 0.4% NaCl concentration promoted the formation and longitudinal growth of AFs, while higher NaCl concentrations inhibited the formation and expansion of AFs. This study contributes to the understanding of the mechanism of AF formation in wheat flour processing and provides new insight into wheat gluten aggregation behavior.

Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality.

Background: Ethanol infusion in the vein of Marshall (EI-VOM) has the advantages of reducing the burden of atrial fibrillation (AF), decreasing AF recurrence, and facilitating left pulmonary vein isolation and mitral isthmus bidirectional conduction block. Moreover, it can lead to prominent edema of the coumadin ridge and atrial infarction. Whether these lesions will affect the efficacy and safety of left atrial appendage occlusion (LAAO) has not yet been reported., Objectives: To explore the clinical outcome of EI-VOM on LAAO during implantation and after 60 days of follow-up., Methods: A total of 100 consecutive patients who underwent radiofrequency catheter ablation combined with LAAO were enrolled in this study. Patients who also underwent EI-VOM at the same period of LAAO were assigned to group 1 ( n = 26), and those who did not undergo EI-VOM were assigned to group 2 ( n = 74). The feasibility outcomes included intra-procedural LAAO parameters and follow-up LAAO results involving device-related thrombus, a peri-device leak (PDL), and adequate occlusion (defined as a PDL ≤ 5 mm). Safety outcomes were defined as the composites of severe adverse events and cardiac function. Outpatient follow-up was performed 60 days post-procedure., Results: Intra-procedural LAAO parameters, including the rate of device reselection, rate of device redeployment, rate of intra-procedural PDLs, and total LAAO time, were comparable between groups. Furthermore, intra-procedural adequate occlusion was achieved in all patients. After a median of 68 days, 94 (94.0%) patients received their first radiographic examination. Device-related thrombus was not detected in the follow-up populations. The incidence of follow-up PDLs was similar between the two groups (28.0% vs. 33.3%, p = 0.803). The incidence of adequate occlusion was comparable between groups (96.0% vs. 98.6%, p = 0.463). In group 1, none of the patients experienced severe adverse events. Ethanol infusion significantly reduced the right atrial diameter., Conclusions: The present study showed that undergoing an EI-VOM procedure did not impact the operation or effectiveness of LAAO. Combining EI-VOM with LAAO was safe and effective.

Self-assembled fibrillation of wheat gluten is a common phenomenon in the daily production and processing of wheat flour products. The driving forces for its formation and the factors that influence the morphology of fibrils have not been thoroughly investigated. In this study, the effect of three bonding changes (breaking hydrogen bonds, strengthening hydrophobic interactions, and SH-SS exchange reactions) on gluten polypeptide (GP) fibrillation was simulated by adjusting the heating temperature (room temperature (RT), 45 °C, 65 °C, and 95 °C). The results showed that the breakage of hydrogen bonds could induce conformational transitions in GPs and help to excite fibrillation in GPs. Strengthened hydrophobic interactions significantly contributed to the fibrillation of GPs. Covalent crosslinks generated by SH-SS exchange reactions might also promote the fibrillation of GPs. GPs with different degrees of hydrolysis (4.0%, 6.0%, and 10.0%, represented by DH 4, DH 6, and DH 10, respectively) presented different extents of fibrillation, with DH 10 GPs having a higher propensity to fibrillation than DH 4 and DH 6 GPs. The results of Fourier's transform infrared spectroscopy indicated that hydrophobic interactions drive the transition from a random coil and α-helix to a β-sheet. In addition, hydrophobic interactions also drive the intermolecular polymerization of GPs, resulting in larger molecular weight aggregates. The morphology presented by transmission electron microscopy showed that the greater the DH, the stronger the tendency for the worm-like aggregation of GPs.

Due to improper storage, the presence of patulin in fruits poses a threat to food safety. Herein, a one-step dual amplification strategy-based electrochemical aptasensor was proposed for patulin detection. Silver-palladium nanoparticles (AgPdNPs) with a hollow and branched structure were used as a supporting material for thionine to provide numerous attachment sites. AuNFs/g-C 3 N 4 was employed as an electrode modification material, which has been demonstrated to facilitate electron transport and improve signal label loading capacity. Ag + ions were released in the presence of patulin, activating the Ag + -DNAzyme on the electrode surface. The formed Ag + -DNAzymes further cyclically cleaved the substrate DNA, and the released sequences were used as a new trigger to mediate the secondary recirculation. This one-step dual amplification strategy enabled double target recycling without additional procedures. The signal cascade amplification through dual target recycling, was thus available for trace detection of patulin. Under the optimal conditions, the electrochemical aptasensor achieved a satisfactory linear range from 5.0 × 10 -6 μg L -1 to 50 μg L -1 with a detection limit of 0.92 fg·mL -1 for the determination of patulin. In addition, the aptasensor exhibited favorable selectivity, reproducibility, repeatability and long-term stability, and thus can be employed for patulin detection in apple juice samples, providing excellent choice for the detection of trace patulin., (Copyright © 2022 Elsevier B.V. All rights reserved.)

After the co-culture of Aspergillus niger and Pleurotus ostreatus, the obtained extracellular crude enzymes solution was employed to aflatoxin B 1 (AFB 1 ) degradation. The maximum AFB 1 degradation with co-culture reached 93.4%, which increased by 65.9% and 37.6%, respectively, compared with those of the mono-culture of Pleurotus ostreatus and Aspergillus niger. The molecular weight of the key detoxifying enzymes isolated by ultrafiltration was 58 and 63 kDa by SDS-PAGE analysis. The purified detoxifying enzymes had a high detoxification effect on AFB 1 with the degradation rate of 94.7%. It was found that the co-culture of Pleurotus ostreatus and Aspergillus niger promoted the production of 58 and 63 kDa detoxifying enzymes to enhance the AFB 1 degradation. The chemical structure of major degradation products of AFB 1 by the mixed cultures were preliminarily identified by LC-Triple TOF MS. Two pathways of AFB 1 degradation were inferred with the high potential of fungal co-cultivations for AFB 1 detoxification applications., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

In order to clarify the effects of extrusion treatment on the processing properties of extrudates, providing a theoretical basis for the production of gluten-based extrudates with favorable sensory quality. This study examined the effects of various extrusion temperatures on the rheological properties of wheat gluten-peanut oil complexes (WPE) and wheat gluten (WG). At the extrusion temperature conditions of this study, the dynamic moduli of gluten in WG and WPE reached the maximum, and the creep strain reached a minimum at 160 °C. Extrusion treatment resulted in the decrease in β-sheet and α-helix content and an increase in the amount of β-turns and random coils. The secondary structural changes and increase in the number of disulfide bonds led to gluten aggregation, thus affecting their rheological properties. These results enhance our understanding of the variations in the rheological properties of extrudates and promote the potential application of gluten-based complexes in extrusion., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

A novel competitive-type electrochemical immunosensor based on square wave voltammetry (SWV) response was developed for the quantitative detection of 1-Aminohydantoin (AHD). To improve the conductivity of this immunosensor nanocomposites with good electrical conductivity were prepared as a signal amplification platform for the immunosensor by growing Au nanoparticles on the surface of Ce-based metal-organic framework (Ce-MOF). In addition, methylene blue (MB)-loaded Au@Pt and coating antigen (OVA-AHD) connected as a signal label. When the target was introduced, it competed with the coating antigen for the Ab, which led to a reduction in the number of signal probes bound to the Ab. The concentration of AHD can be determined by SWV detection of the MB signal loaded on the signal labels. Under optimal conditions, the wide linear range of 0.001-1000 μg /L and a low detection limit of 1.35 × 10 -7 μg/L were achieved. Ultimately, the developed method displayed excellent specificity in practical applications, providing a promising probability to detect nitrofuran metabolites residues to guarantee food safety., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2021 Elsevier B.V. All rights reserved.)

The authors designed a sensitive label-free electrochemical aptasensor for the detection of sulfaquinoxaline (SQX), including the AuPd NPs@UiO-66-NH 2 /CoSe 2 nanocomposites and RecJf exonuclease-assisted target recycle signal amplification strategy. AuPd NPs@UiO-66-NH 2 /CoSe 2 nanocomposite with excellent conductivity and numerous active sites was successfully synthesized to provide a favorable sensing platform and load more double-strand DNA (dsDNA) on the electrode surface. The negatively charged phosphate group of the oligonucleotide and [Fe (CN) 6 ] 3-/4- repel each other electrostatically, resulting in very low electrical signals. In the presence of SQX, its corresponding aptamer will be released from the double-stranded structure and then digested by RecJf exonuclease, which resulted in the SQX being released to initiate the next recycling to help amplify the DPV signal. Under the optimal conditions, the peak current has a linear relationship with the logarithmic of SQX concentration in the range of 1 pg/mL∼100 ng/mL and the obtained detection limit was 0.547 pg/mL. Furthermore, the contrasted aptasensor possess reliable specificity, reproducibility and stability toward SQX, and has been applied to detect SQX in pork samples with a satisfied recovery varied from 94.40% to 95.98%., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2021 Elsevier B.V. All rights reserved.)

Curdlan has been applied to weaken the quality deterioration of frozen cooked noodles (FCN) during frozen storage. However, the underlying mechanism is still unclear. In this paper, an A/LKB-F probe was used for texture profile analysis and mercury intrusion was firstly used for analyzing ice crystals state in three dimensions. Meanwhile, a systematic study on the water state was conducted, as well as the freeze-thawed stability of FCN under curdlan intervention during frozen storage. The results showed that 0.5% curdlan significantly (P < 0.05) alleviated the decrement in hardness, chewiness and extension, and enhanced the freeze-thawed stability of FCN. This was closely associated with the fact that the addition of curdlan minimized freezable water content, inhibited water mobility and migration, and raised the homogeneity of ice crystals in FCN. This study provides more comprehensive theories for the strengthening effect of curdlan on FCN quality from the perspective of water state., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The influence of extrusion temperature on protein components and aggregation of wheat gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the addition of peanut oil was studied. Gliadin content and wheat gluten extractability decreased and glutenin content increased as extrusion temperature increased. At the same extrusion temperature, the gliadin content in WPE was higher than that in WG. The addition of peanut oil also resulted in the higher gluten extractability of WPE than WG. Increasing extrusion temperature also increased the average molecular weight of glutenin and gliadin. The decreased free sulfhydryl (SH) and increased disulfide bonds (SS) indicated that wheat gluten aggregation was promoted, via disulfide cross-linking, when extrusion temperature increased. Furthermore, increased temperature promoted the aggregation of gluten by increasing sulfhydryl-disulfide bond (SH-SS) interchange during extrusion. When the secondary structure of wheat gluten was analyzed by circular dichroism, the relative gluten α-helix content was decreased and the relative β-sheet content was increased. Also, the results of scanning electron microscopy (SEM) showed the size of the resultant particles increased with temperature, and the mean particle size of WPE was higher than WG. This research shows that extrusion temperature promotes gluten aggregation of WG and WPE. It provides basic data to support the study of gluten-lipid extrusion in the field of protein processing., Competing Interests: Declaration of competing interest The authors declare that they have no competing interests., (Copyright © 2020 Elsevier B.V. All rights reserved.)

The changes in the gluten network during extrusion treatment were studied by assessing the polymerization behavior of glutenin. Gluten samples were extruded at different barrel temperatures, screw speeds, and flow rates. The results indicated that high molecular weight glutenin subunits increased while free sulfhydryl groups and low molecular weight glutenin subunits decreased as the screw speeds and flow rates increased during extrusion treatment. Specific β-sheet structures of gluten clearly increased, while α-helices and β-turns fluctuated during extrusion processing, thus forming a tight gluten network. The characteristics of the protein network were evaluated by confocal laser scanning microscopy. The results showed that a homogeneous and denser gluten network was formed at higher extrusion temperatures during the extrusion process, which may be related to the polymerization of low-molecular-weight glutenin subunits. This study provides a theoretical basis for the improvement and regulation of extrusion quality during the gluten extrusion process., (© The Author(s) 2020.)

Zein has the potential application of establishing the delivery systems for flavonoids. But there are few reports about the effect of the molecular structures of flavonoids on their interaction with zein. In this study, the binding behaviour of 21 flavonoids and zein was investigated by spectrofluorimetry. The corresponding 3D-QSAR model was also established by Topomer CoMFA method, whose steric and electrostatic field analysis could explain the binding performance of the tested flavonoids with zein. The fluorescence analysis suggested that the flavonoids could interact with zein by forming the complex at the molar ratio of 1. The flavonoids with glucosyl groups at ring A exhibited the outstanding binding capacity with zein, and their binding process with zein was driven by hydrophobic force. The synchronous and 3D fluorescence spectra showed that there was no apparent change in the microenvironment surrounding the tyrosine residues of zein during the interaction., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

As a major factor in determining performances of the electrochemical super capacitor, electrode materials have received wide attentions recently. Bacteria, with their advantages of low cost, abundance, environmental protection and easy to get from nature, have become the promising biomaterials. The composite electrode materials based on bacteria or their related products, have the advantages of large specific surface area, good cycle stability and high capacitance, and become the research focus in the field of super capacitor electrode materials. Herein, the characteristics and related technology of different bacteria on the preparation of electrode materials for super capacitor were summarized. This review systematically elaborates the latest research progress of bacterial composite electrode materials. Moreover, the prospect of super capacitors has been discussed.

Wheat sourdough was prepared by fermentation with Lactobacillus plantarum M616 and yeast in the present study. The change in secondary structure of glutenin macropolymer (GMP) in wheat sourdough fermentation for 4 and 12 h was determined using Fourier transform infrared spectroscopy, and then the resultant spectra were Fourier self-deconvoluted of the amide I band in the region from 1600 to 1700 cm -1 . Significant different spectra especially in the amide I band for GMP from sourdough fermented with L. plantarum M616 (SL) and with L. plantarum M616 and yeast (SLY) were found in respect of control dough (CK), dough with acids (SA), and sourdough fermented with yeast (SY) at 4 and 12 h of fermentation. The loss of α-helix structure in SL, SLY, and SA samples was noticed during fermentation. Compared with CK and SY, SL, SLY, and SA samples showed significant decrease (p < 0.05) in the relative areas of α-helix at the same stage of fermentation. In addition, β-turns in SL sourdough decrease, and the relative areas of random coil increase significantly (p < 0.05). These changes in the secondary structure mean that the flexibility of glutenin macropolymer in sourdough increases and it makes GMP degradation easier during fermentation. The modified secondary structure of GMP makes more sensitive to proteolysis by means of cereal enzymes.

Objective: To investigate the best knee flexion angle by analyzing the length and orientation of the femoral tunnel through anteromedial portal (AM) at different flexion angles during anterior cruciate ligament (ACL) reconstruction., Methods: Twelve fresh cadaveric knees were selected to locate the center of ACL femoral footprint through AM using the improved hook slot vernier caliper, and to locate the posterior bone cortex using a diameter 3 mm ball at flexion of 90, 100, 110, 120, and 130 degrees. The femoral tunnel length, standard coronal and sagittal plane angles, and the position relation between exit point and the lateral epicondyle were measured; the tunnel orientation on the anteroposterior and lateral X-ray films was also measured., Results: With increasing flexion of the knee, the femoral tunnel length showed a first increasing and then stable tendency; significant difference was found between at flexion of 90 degrees and at flexions of 100, 110, 120, and 130 degrees, and between flexions of 100 degrees and 120 degrees (P < 0.05). The femoral tunnel showed a trend of decreasing with coronal angle, whereas gradually increasing with sagittal angle. The knee flexion angle had significant difference either among flexions of 90, 110, and 130 degrees or between flexions of 100 degrees and 120 degrees (P < 0.05). The exit point of the femoral tunnel located at the lateral epicondyle of the femur proximal to posterior region at flexion of 90 degrees in all knees, and at flexion of 100 degrees in 7 knees, but it located at the lateral epicondyle of the femur proximal to anterior region at flexion of 110, 120, and 130 degrees in all knees. As the knee flexion angle increasing, the angle between femoral tunnel with the tangent of internal-external femoral condyle on anteroposterior X-ray films showed a trend of decreasing gradually, but a trend of increasing gradually on lateral X-ray films. On the anteroposterior X-ray films, significant differences were found in the angle either among flexions of 90, 110, and 130 degrees or between flexions of 100 degrees and 120 degrees (P < 0.05). On the lateral X-ray films, there were significant differences in the angle among flexions of 90, 100, 110, 120, and 130 degrees (P < 0.05)., Conclusion: During ACL reconstruction by AM, 110 degrees is the best flexion angle, which can get the ideal femoral tunnel.