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Facing the current severe employment situation, colleges and universities need to strengthen the cultivation and management of talents to meet the social demand. Under the guidance of SWOT theory, this paper combs out the system model of college students’ career planning. And from the four aspects of advantages, disadvantages, opportunities and challenges, it constructs the evaluation index system of college students’ career planning based on SWOT. Combined with the principle of triangular fuzzy number, the evaluation model of college students’ career planning based on fuzzy network analysis is constructed. Based on this, college students in 8 colleges and universities are selected as research objects. After collecting relevant data, the weights of each index are calculated, and the career planning of college students in 8 colleges and universities is comprehensively evaluated and analyzed from the perspectives of different genders and majors. The results show that the indicators of the strengths level have the most significant influence on college students’ career planning, with a weight of 0.357. Only college 3 has a comprehensive score of college students’ career planning greater than 90, male college students (72.76) have a slightly higher complete score of career planning than female college students (71.81), and students of science (76.92) have a somewhat higher comprehensive score of career planning than students of liberal arts (74.68). Combined with the analysis of this paper, college students’ career planning education can be improved by guiding them to establish precise career planning, improving specialized guidance services, and increasing recruitment activities.

Cow milk (CM) is an important food source for humans, and food allergy caused by CM has attracted attention worldwide. To our knowledge, systematic studies about the effects of Lactobacillus paracasei, Lactobacillus plantarum, and Pediococcus pentosaceus on the IgE‐/IgG‐binding ability and nutritional properties of CM are very rare. In this study, L. paracasei, L. plantarum, and P. pentosaceus fermentation on the IgE‐/IgG‐binding ability was determined by Enzyme‐Linked Immunosorbent Assay (ELISA), and the protein quality, amino acid profile, and color were systematically evaluated. The results showed that these LAB strains exhibited higher protein degradation ability, and the IgE reactivity reduction rate was 41.03%–60.00% and the IgG reduction rate was 29.86%–67.20%, respectively. Additionally, the nutritional value was improved obviously, and the color was altered significantly, which was conductive to develop dairy products. These findings provided a theoretical foundation for the development of hypoallergenic dairy products. Practical Application: In this study, L. paracasei, L. plantarum and P. pentosaceus could be considered as good potential candidates for solving cow milk allergy owing to their decreased IgE/IgG binding ability andimproved nutritional and sensory properties, which provide a promising strategy to develop hypoallergenic dairy products. [ABSTRACT FROM AUTHOR]

Summary: The present study provided new alternatives for recycling of Euryale ferox fruit peel to develop application of pectins in food industry. In this work, the physicochemical characteristics, thermal properties, rheological properties and antioxidant activities of novel pectins (Pectin Hp, Pectin Eh and Pectin Hp‐Eh) extracted from E. ferox fruit peel were explored. The results indicated that Pectin Hp‐Eh had the highest yield (122.48 mg g−1). Pectin HP, Pectin Eh and Pectin HP‐Eh, with strip, polygonal and irregular shaped structures, respectively, exhibited dominant elastic characteristics as aqueous gels. Compared to Pectin HP and Pectin HP‐Eh, Pectin Eh possessed better rheological properties. Moreover, Pectin Eh exhibited stronger scavenging activities of hydroxyl and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radicals than those of Pectin HP and Pectin HP‐Eh. The IC50 values of Pectin Eh for hydroxyl and DPPH radicals were determined to be 11.81 and 14.07 mg mL−1, respectively. [ABSTRACT FROM AUTHOR]

The presence of allergenic proteins in cow milk limits its use as infant formula to a certain extent. Skimmed milk was used as raw material, the degree of hydrolysis, the IgG inhibition rate of skimmed milk and IgE inhibition rate of patients were used as indicators and the effects of alcalase and protamex compound treatment on its sensitization were investigated. The results showed that the most suitable conditions for the enzymatic hydrolysis were the substrate ratio (El S) of alcalase and protamex was 6 000Ulg, the composite ratio for alcalase and protamex was 3 #1, and the hydrolysis time was 60 min, and the inhibition rate of the compound enzyme on skimmed milk IgG and IgE antibodies were significantly higher than that effect of the single protease treatment (<<0.05), which were 86.94% and 43.46%, respectively, indicating that the compound enzyme is an effective method to reduce the allergenicity of skimmed milk. Keywords skimmed milk; enzymatic hydrolysis; allergenicity; ELISA [ABSTRACT FROM AUTHOR]

BACKGROUND: Amino acids (AAs) are important protein building blocks that play a critical role in the function of the immune system. However, comprehensive comparative metabolomics and antigenicity analyses of cow milk (CM) and enzymatically treated CM are relatively scarce. This study analyzed the AAs in the CM and Flavourzyme‐treated milk groups (FT), and their antigenicity was also explored. RESULTS: Overall, 50 AAs were detected in the CM and FT groups, with 23 significantly different AAs. The interaction network of these significantly different AAs was analyzed, and 34 significantly different metabolic pathways were found to be involved. It was also found that the antigenicity of the FT group was significantly reduced in comparison with that of the CM group. CONCLUSION: These results enhance our understanding of AAs and antigenicity regarding CM and FT, and provide new ideas and directions for the development of high‐quality hypoallergenic dairy products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Cow's milk (CM) allergy is a common food allergy that seriously impacts the growth and development of infants and children. However, CM is an important source of nutrients, and few studies focus on the effects of enzymatic hydrolysis treatment on the whole skimmed CM system. In this study, the IgG/IgE‐binding and functional properties of Alcalase‐, Protamex‐, and Flavourzyme‐treated skimmed CM (AT, PT, and FT, respectively) were systematically evaluated. The results showed that the treatment groups were mainly composed of low molecular weight (MW) peptides (<3 kDa), accounting for 94.85%–97.90%. Additionally, the IgG reactivity of these peptides was significantly lower (p < 0.05) than those of higher MW peptides (10–30 kDa and >30 kDa). The IgE reactivity of FT with higher MW peptides was the lowest among these groups, with the OD value reaching 0.089. Moreover, the total amino acid content of hydrolysates of skimmed CM (HM) increased significantly (skimmed CM, 5.94 µg/mL; AT, 123.70 µg/mL; PT: 136.20 µg/mL; FT, 988.72 µg/mL) compared to that in skimmed CM. A total of 10, 10, and 7 flavor compounds were increased in AT, PT, and FT, respectively. Furthermore, the solubility, foamability, and emulsifying ability of HM were significantly improved, being 2.17‐fold, 1.52‐fold, and 1.96‐fold higher in PT than in skimmed CM. These results lay a theoretical foundation for the development of hypoallergenic dairy products. [ABSTRACT FROM AUTHOR]