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This study aimed to develop a product that closely replicates the texture and appearance of tripe. The effect of three different proteins (soy protein isolate (SPI), pea protein isolate (PPI), and whey protein isolate (WPI)) at different protein levels and processing conditions (heating (90 °C, 1 h) followed by cooling (4 °C, 12 h) and heating (90 °C, 1h) followed by freezing (−18 °C, 12 h)) of konjac glucomannan (KGM) was analyzed. The optimal formulations for simulating tripe were screened by examining their similarity to real tripe in terms of texture, color, and sensory experience. The screened formulations were also subjected to a preliminary mechanistic investigation. The results show that all three proteins improved the gel's textural properties to varying degrees. At the same concentration, the hardness and chewiness of the KGM/WPI composite gel were significantly higher than those of the other two KGM/protein composite gels, among which the composite gel obtained by adding 8% WPI and 5% KGM heating-frozen (FWK4) had the greatest hardness and chewiness of 4338.07 g and 2313.76, respectively, and the springiness differences in all of the composite gels were small. In addition, the addition of protein increased the whiteness of the hybrid gels, with WPI having the most significant effect on the whiteness of the composite gels (whiteness increased from 30.25 to 62.80 as the concentration of WPI increased from 0 to 10%). Freezing increased composite gel hardness and chewiness, but reduced gel springiness and whiteness. Cluster analysis showed that the composite gel obtained by heating–cooling 8% WPI and 5% KGM (WK4) was very similar to the real tripe in terms of chewiness and whiteness, and WK4 had the highest sensory scores for color, tissue morphology, tactile sensation, taste, and odor. The acceptability score in terms of tissue morphology reached 4.3. Meanwhile, the characterization results of WK4 indicate the presence of large junction areas in the gel network. Fourier transform infrared spectroscopy (FTIR) analysis, X-ray diffraction, and intermolecular force contributions indicated that the incorporation of WPI promoted integral interactions, and that hydrophobic interactions and disulfide bonding played a key role in the WK4 composite gel system. Moreover, scanning electron microscopy (SEM) also showed that the combination of WPI and konjac glucan resulted in a more compact gel structure. This study is informative for the development of the field of bionic tripe processing. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate if lncRNA TEX41 could have effects on SCC. The aim was to confirm that TEX41 could promote SCC progression by up-regulating Atg5 via miR-153-3p. TEX41, miR-153-3p, and Atg5 mRNA expression were examined by qRT-PCR. Western blot was used to examine Atg5 protein expression. CCK-8 assay and transwell assay were used to examine SCC cell proliferation and migration. Dual-luciferase reporter assay was used to forecast the binding site of miR-153-3p with Atg5 or TEX41. TEX41 expression was enhanced in SCC tissues and cells. TEX41 knockdown could reduce the SCC cell proliferation and migration. There was a binding site between TEX41 and miR-153-3p, and TEX41 negatively adjusted miR-153-3p in SCC cells. Atg5 was bonded with miR-153-3p, which was adjusted by TEX41. Our study revealed that TEX41 expression was increased in SCC cell lines and tissues. TEX41 could aggravate SCC progression through adjusting the miR-153-3p/Atg5 axis, providing a key target for SCC.